cooking up a storm for the post-peak future
I came up with this dish when I wanted something to accompany Lebanese cauliflower, and didn’t feel like making flatbread. What emerged was a no-less complex recipe, but one that really sets off the slightly bitter moreishness of tahini cauliflower with a burst of fragrant flavour. My spiced lentil rice takes quite a bit of … Continue reading Spiced lentil rice
Nasi goreng is Indonesia’s answer to fried rice, and it’s probably the country’s most well-known dish. It’s made in as many different ways as there are regions (or even families), although there are a few key ingredients that always feature: kecap manis, belacan, shallots, and garlic. Now, I prefer to just mix sugar with soy … Continue reading Nasi goreng (Indonesian fried rice)
In Thailand, fried rice is street food – junk food, even – whipped up in a flash at a streetside stall after dark, made with leftover rice and whatever bits n pieces happen to be lying around. I’m often surprised westerners would order it in a Thai restaurant outside Thailand, as there are so many … Continue reading Khao pad (Thai fried rice)
French toast – a dish you can dress up or down, and serve sweet or savoury – it’s the versatile brunch of champions. Here’s how to make an egg-free version of this favourite brunch classic… Flavour: Savoury Serves: 2 as the basis of a hearty brunch Ingredients: leftover bread – number of slices will depend on size of … Continue reading Egg-free French toast
When you’ve got leftovers in the fridge and you need to whip up a nutritious kick nice and quick, this hearty salad is the dish for you 😀 Making use of leftover rice and lentils, revitalised with fresh baby spinach, crunchy red onion, and tangy tahini sauce, this salad ticks a whole bunch of boxes and … Continue reading Spinach, rice and lentil salad with tahini sauce
