Pasta alla norma: Eggplant pasta When it comes to vegetables-as-the-main, eggplant rates very highly in my books because it’s meaty and easy to prepare. It’s a sponge for flavour, silky and delicious in texture, good value most of the year round and extremely versatile. This pasta is Sicilian, and as with many traditional Italian eggplant dishes, the slices are traditionally fried in a hefty amount of oil. I prefer roasting the eggplant – it’s healthier, plus the eggplant cubes hold their shape better rather than turning into unidentifiable mush when tossed in the pasta sauce!...

Pasta Primavera Today’s recipe is a big, wholesome vegetable fix disguised in the form of a creamy pasta. So you can pitch it to your clan as a decadent creamy pasta for dinner but know that there’s also a good hit of nutritious vegetables in it too. Life is all about balance, after all! Primavera means “spring” in Italian, and this meatless dish is all about celebrating the best green bounty the season offers up....

Served with a homemade gravy for pork, this is The Roast Recipe I pull out that’s a guaranteed hit, always. The perfect Pork Roast This perfect Pork Roast has: Slow-cooked, tender, juicy, flavour-infused flesh;Super-crispy, bubbly pork crackling all over – no rubbery or chewy patches at all; andServed with it an incredible homemade gravy made with the pan drippings. It’s made without fussing with blow dryers, boiling hot water, or leaving the pork to air dry in the fridge overnight....

A terrific almost no-cook meal option or a great summer salad for a crowd. This is also how I make prawns (shrimp) stretch further! Summer Salad – Prawns, Mango and Avocado! I’m a bit fussy when it comes to fruit in meals. I never got on board the pork with apple thing. I’m not really a big fan of fruity sauces with roasts unless it errs more towards savoury or tart than sweet....

it is so simple to make yet delicious and healthy. A perfect healthy side dish to many other main dishes. Let me show you how to roast broccoli and cauliflower you will love and make over and over again. Roasted broccoli and Cauliflower recipe You would often see me steaming or stir-frying my vegetables as I seldom roast them. To be honest with you roasting vegetables in the oven is not the quickest way to make them especially when you have other meals to prep....

Sauteed broccolini recipe Sauteed broccolini is one of our go-to vegetable side dishes, it is quick and easy, more importantly, the kids love it. Not only is broccolini packed full of flavor, but it is also very easy to cook and this makes it a perfect side dish to serve with just about anything: steak, chicken, or fish. You may just make this sauteed vegetable and serve it as a healthy snack....

My version of this homemade spice blend is flavourful and delicious. Let me show you how to make your own and how to use it with my step by step guide. Why this shawarma seasoning is so good Without sounding too cliché, here is why you’ll be making your own shawarma spice blend at home. Just like every other homemade spice out there, everyone makes it differently and according to their taste or what inspired the recipe....

The chicken was perfectly roasted until golden and it remained soft and juicy with crispy skin. The flavours were unbelievable, and this recipe is definitely a keeper. Serve this roast with creamy garlic mashed potatoes, steamed vegetables and homemade gravy In my last post, I talked about how to brine chicken and its benefits. Of course, I have to follow up with the best roast chicken ever. After brining this chicken for hours, I patted it dry and then slathered the herb butter mixture on the chicken before roasting in the oven....

Beef Stroganoff You know that anything that involving the words “slow cooked” and “beef” is going to be a winner. And this one is a ripper! It’s the slow cooked version of classic Beef Stroganoff. Besides the fact that it takes 8 hours in a slow cooker instead of 15 minutes on the stove, this stew version of Stroganoff differs from the traditional version in a few ways: Fall apart tender chunks of beef rather than thin strips that are just cooked so they’re juicy inside;Made with economical stewing beef rather than good to high quality well marbled steak (essential for a really great traditional Beef Stroganoff); andDeeper flavour in the sauce – owing to the long cook time....

It’s Super Bowl Sunday this weekend. Just the biggest game day in America in the entire year. To put this into perspective for Australians, it’s like our equivalent of the Melbourne Cup. You know how we call that the “race that stops the nation”? And it literally does – I was once on the M5 and traffic almost came to a standstill for the 3 minutes the race was on....

Top tip? Pull the beef out before the target internal temperature as the meat continues to cook as it rests, taking medium rare beef to medium. Otherwise, it overcooks while resting! Standing Rib Roast – don’t make this mistake! The biggest mistake people make with prime rib is not factoring in that beef continues to cook as it rests. So if you pull it out of the oven at 52°C / 125°F, the target temperature for medium rare, it will rise to 55°C / 130°F or more once rested which is medium....

Simple sauteed broccoli recipe Today, I will be showing you how to make the best broccoli of your life. There are many ways to cook this vegetable but the stovetop method tops it all. This recipe is so simple and easy, you’ll be making it on a regular basis. It’s also healthy and only takes 10 minutes to make! With only minimal prep required, you can have this delicious side dish on the table in no time....

Teriyaki Chicken Meatballs These Teriyaki Meatballs are a total crowd pleaser. The sauce for this recipe is based on my mother’s real-deal Teriyaki Chicken recipe (you will be surprised how easy it is – less than 15 minutes start to finish, NO marinating!). All I did was add cornflour / cornstarch as thickener and water to thin it out to make it more saucy. My mother is a bit of a food snob when it comes to western twists on Japanese classics....

Good old versatile chicken. It can be served plain and simple (freshly roasted chicken, straight from the oven anyone?) or it can effortlessly take buckets of flavour from many different cuisines. Sometimes it’s just too easy to fall into the same routines though, and we need a bit of inspiration to mix things up. So today I wanted to share 20 of my favourite chicken recipes. We’ve got Indian, Chinese, Italian, Spanish, Hawaiian, French, Greek, American and English flavours in there!...

Terrific easy cake for gatherings. And because it’s gluten-free and lactose free, everyone can enjoy it! Whole Orange Cake If you’ve spent a lifetime peeling oranges, it might sound strange that this cake is made using a whole orange. But here’s the thing – as with lemons and limes, most of the orange flavour is in the rind. You will get way better orange flavour by mixing 1 tablespoon of finely grated orange zest into, say, Vanilla Frosting, rather than 1/4 cup of orange juice....

An Éclairs recipe anyone can make If you’ve always wanted to make éclairs but never had the confidence, this is the recipe for you! I’ve provided a concise how-to video and my recipe includes a few little steps to make it extra foolproof with better results. For example, cooling the choux pastry batter before adding the eggs (no scrambling risk, incorporates better) and opening the oven door to release steam to be extra sure our éclair buns come out crispy!...

It is delicious all on its own, very good in a sandwich made with keto bread, and just lovely when piled on slices of crunchy cucumber. One of my favorite lunches, apart from reheating last night’s leftovers, is making a quick high-protein salad and serving it with veggies. I often make tuna salad, salmon salad, and chicken salad. This egg salad is another keto lunch staple. It’s tasty, very easy to make, and it keeps for a few days in the fridge....

This recipe is part of a series using leftover Mexican Pulled Pork Carnitas, a recipe I shared a few weeks ago. So I’ve made this using leftover pulled pork but you can also make this with shredded or diced chicken or beef. Discovering creative uses for spring roll wrappers (egg roll wrappers) was a revelation. I basically use it as filo pastry – which I never use because I find it so fiddly to do the layers and brushing each layer with butter....

Real Arancini Balls are deep fried. They are insanely addictive, with a golden crunchy crumb and creamy cheesy risotto on the inside. I could eat them every day for breakfast, lunch and dinner. Which is why I am so glad that there are no Italian delis in my area, otherwise I’d be in real trouble. But I need an Arancini fix every now and then. Plus risotto is a regular in my midweek meal rotation and more often than not there will be leftovers, possibly because my subconscious makes me cook up an extra large batch just so I have an excuse to make Arancini Balls....

I’m back with the crumble again. I can’t seem to stop. I think I may be starting to like crumble topping more than…. Chocolate? No it can’t be. After all I’m a self confessed chocoholic. I could probably count on one hand the number of days I haven’t eaten chocolate in the last 6 months. They say the first step to dealing with an addiction is to admit it to yourself....