Chard & Ricotta Crumble

I’ve been really enjoying my veggie subscription bag from EatFresh, and I’ve been working on a bunch of recipes using what I get sent each week. When I first received chard in my veggie bag, I was at a loss as to what to do. I’d eaten it, but I’d never cooked with it before….

Cacio e Pepe Brussels Sprouts

As we’ve discussed before, Brussels sprouts are a contentious issue among many eaters. Some cannot stand the sight of them, some don’t understand them, and others realise the beautiful vegetable that they are and the potential they have to be so diverse. Most of us probably grew up with boiled sprouts. Some of you may…

Crispy Hasselback Potatoes

I know many people will have discussions over whether to have roast potatoes or mashed potatoes with a Christmas dinner. For me, it’s always roast potatoes. Mashed potatoes are delicious, but should be with your regular meals, not your Christmas dinners. At least, in my opinion. These Hasselback Potatoes are a twist on the usual…

Bread and Sausage Stuffing

My favourite part of Christmas dinner has always been stuffing and potatoes. Just ask my Mum. I don’t know what it is about bread and sausage but damn, I love it. When you make this stuffing, make sure you get good quality bread and good quality sausages. It makes all of the difference. Make sure…

Christmas Tree Pull-Apart Bread

Making bread is so much fun. I know that it takes patience, especially when you are desperately waiting to see if your dough will rise, but it’s so diverse and the ability to make it into anything is incredible. I’d seen loads of different pull-apart breads before, and have seen them shaped into all sorts…

Gochujang Tofu Bowl

I told you I’d come up with some more recipes using gochujang. This time, using tofu. Another vegetarian- and vegan-friendly meal for you all to try. This one takes a couple of days to make, as I highly recommend marinating the tofu in the gochujang sauce at least overnight in the fridge, if not for…

Gochujang Cauliflower

For those of you who don’t know, Gochujang is Korean red pepper paste. It’s the slightly spicy flavouring in a lot of Korean dishes – bibimbap, Korean fried chicken wings, bulgogi, etc. It’s delicious, pungent and lasts a really long time if stored in the fridge. I’ve been wanting to experiment with it for a…

Stuffed Courgette Flowers

I’d never really eaten courgette flowers before, not whole anyway. I may have had them chopped up and sprinkled into a salad, but I’d never had them whole. Mainly because they’re a rarity in Hong Kong, so it’s not something that we come by easily (or cheaply if they are available). So, when my dad…

Mexican Corn Salad

You’ll notice a running theme in the blog posts at the moment. This all leads up to the finale of the pork belly tacos. This corn salad is a slightly lighter version than a traditional Mexican crema salad, and uses Feta instead of cojita cheese. Cojita cheese is quite difficult to find in your standard…

Mexican Spinach & Mushroom Bake

When making a meal, a lot of people don’t think much about side dishes. They tend to get cast aside or thrown together without much thought or love. I’ve been guilty of the same thing, especially when making fajitas or tacos. I never really think about side dishes that could complement the main focus of…

Honey Roasted Carrots and Parsnips

This dish is an easy one, and one that features on many tables for Sunday roasts and on Christmas Day.  All you need are your root veggies, some honey, salt and pepper and a baking tray (plus an oven of course). I felt the need to flood the blog with vegetable dishes, and food with…

Mushrooms with Blue Cheese & Honey

It’s nearly Christmas!!!  The countdown this year hasn’t been as movie-centric as my Christmas countdowns usually are. Mainly due to getting Uni work done, to be honest. But also, because every spare moment I have, I want to cook or bake, and write about it to share with you all. I say you all, as…