Sea bream in ‘crazy water’

I can’t tell you why this dish is called sea bream in ‘crazy water’. Even when I tried to do a little digging via the internet, there were only articles that repeated the question surrounding the name. I can tell you, however, that this is a very good dish, with simple and clean (no crazy) flavours. Just good fresh fish, amped up a bit with garlic, parsley, tomatoes, and chilli. This dish has little to it, but you don’t need a dictionary’s worth of ingredients to make something good.

Serves 2-3, as a light dinner.

Read More

Rosewater and cardamom brownies

tumblr_o8z5aaugcm1svm3nro1_1280

I do love brownies. I may not be the biggest super fan of chocolate, but I will probably always say ‘yes’ to a good brownie. Especially the gooey-inside // flaky-outside variety. How could you say no to that?

Then there’s the addition of rosewater chocolate frosting (optional, but tasty) based on a recipe from the Kitchn, and chopped pistachios and rose petals for decoration (again, optional, but also tasty) which essentially makes these brownies into a rather fancy dessert .

tumblr_o8z56ormq61svm3nro1_1280

This brownie recipe comes from an adaptation of Iambaker’s recipe that mimics that of a boxed brownie mix (you can find the recipe here). It uses cocoa powder, rather than chocolate, but that doesn’t mean dry brownies. In fact, this is probably where oven temperatures and how long you bake the brownies have more impact on making dry brownies than the cocoa powder. Therefore, in this instance, it’s probably better (and tastier!) to be on the side of under-baking your brownies than over-baking brownies, because dry brownies are also sad brownies. Not even frosting can totally make up for sad brownies.

Makes 9 brownies.  Read More

Passion fruit & lime marinated tuna

The days are finally getting a little bit longer and brighter, and I’m loving it. It’s not that I don’t like autumn or winter (I love them!), but after December and if there’s a decided lack of snow, my interest tends to wane a little…it’s not even that I long for warmer temperatures, I just prefer to come home and not have it be so pitch black my brain thinks it may as well be the middle of the night!

This dish was created when we were having an abundance of gorgeous tuna — whether we went to the farm shop halls or the local supermarket’s fish counter, slabs of tuna steaks were waiting for us, and often at a much cheaper price than usual. So I mean, we had to buy it then, right…?

And as much as I love a grilled piece of tuna steak, there’s something so amazingly fresh about tuna that it sometimes seems a shame to do anything to it. It’s probably why my family and I love sashimi so much — when you have a piece of fish this good, why try and change anything about it?

So here we have it; a dish that’s a bit of a ceviche and a bit of sashimi combined together. The passion fruit part is a little fussy, but goes wonderfully with the tuna to cut through its richness. It’s pretty handy for serving at a party or gathering, since you can pre-slice the fish and arrange on a plate, and make the dressing, and keep both in the fridge before plating up just before serving.

Feeds 4 as a starter. Read More

Gochujang chicken wings with sesame quick pickled cucumbers

tumblr_o14h1ha8hw1svm3nro1_1280

Does my blog need yet another chicken wing recipe? Admittedly, the answer’s probably no, but here we are. These recipes are quick, easy and the results are delicious, and this one’s no exception–pop the into the oven, make the easy gochujang-based sauce whilst the wings cook, and then gobble them up. So what more could you ask for really?

These wings are somewhat spicy, sightly tangy, and we chose to serve them as they are with just a quick sesame cucumber pickle, to take the edge off that heat.

Feeds 2 for a quick & light lunch. Serve up with some rice if you want to bulk it up a bit. Read More

Harissa & rose water chicken wings with spicy mint yoghurt dip

DSC_0948

My family just loves wings. Partly because they’re usually pretty quick and easy, unless you’re going down the fried route (and even that doesn’t necessarily take too long), but mostly because they’re delicious of course. If you’re a person who hates eating meat on the bone, then there might be a problem. But in my opinion, you should try and change that hatred, cause so far you’re actually doing yourself a disfavour and missing out big time.

DSC_0950

These wings are an awesome combo of spicy, sweet and sticky. The rose water is mild, like a slight afternote, so there’s no soapy flavour here at all. If it really messes with your mind to have rose water in this dish, leave it out, I guess…though I do recommend you give it a go, just the once.

Serves 2-3, as a light lunch
Adapted from hereRead More

Cinnamon & nutmeg baked oatmeal with plums & toasted hazelnuts

DSC_2187

Porridge divides our family. On the one side, mum adores it. On the other, my dad thinks it’s the foodstuff created by the devil (I’m really not exaggerating). As with plenty of other things, such as coffee versus tea or even rainbow trout, I sit firmly in the middle. I don’t love the stuff, but I don’t hate it either. A little bit of sugar, milk and a sprinkle of raisins is good enough for me, but I only eat porridge a couple of times a year, mostly in the winter.

DSC_2206

That being said, I adore baked oatmeal. Why? Well, if you’ve never had baked oatmeal, you’re missing out, even if you despise it as much as my dad. Baked oatmeal is basically the child of a flapjack and a cake. Take a slice and warm it up in the microwave, add a bit of milk or even a bit of caramel sauce, and it’s probably one of my favourite sweet breakfasts (but not too sweet, cause that’s not my thing (unless we’re talking caramel, of course…)). On top of that, it’s super customisable; don’t like hazelnuts? What about almonds, pecans? And the plums? I love raspberries and blackberries in my baked oatmeal, but apple and pear slices are always a great substitute. Nutmeg and cinnamon could be swapped to cardamom or allspice — or even everybody’s seasonal favourite, pumpkin spice!

The handy thing with baked oatmeal, is that it’s delicious fresh out the oven, but it keeps well in the fridge for a few days. However, my favourite method when I’m making baked oatmeal for myself at university is to slice it up when it’s cold, wrap it in greaseproof paper and place in a container in the freezer. Then all I have to do is take out one slice in its paper, place it on a plate, defrost it in the fridge overnight and microwave it in the morning for a few minutes — tastes good as new (seriously)!

Makes about 6 large servings.
Adapted from here. Read More

Featured on the feedfeed

The lovely folks over at the feedfeed featured one of my recipes (which you can find here!) on their easy weeknight dinners feed. You can check the feed over at this link here– there’s plenty of inspiration to be found over there in making your dinners during busy weeks just a little bit more exciting!