All posts tagged: feature

“Shrimp grits” Congee

My family is Cantonese so I grew up with congee as a go-to comfort food. Congee or “JOOK” (rhymes with book) in Cantonese is long grain rice cooked in plenty of water until it resembles a thick porridge. Also known as rice porridge, it can be served plain or stirred through or loaded with various toppings. Being notoriously squishy and easy to digest, it’s also a common baby food, or food for the sick or elderly. Eaten for breakfast, lunch or dinner. 100% comfort. I’m more than a little obsessed with American soul food. I don’t know why, but shrimp and grits is a fascination of mine even though I’ve never visited the US. Having eaten shrimp and grits in Wellington recently, I’ve had it in my mind to recreate something similar at home. Shrimp and grits was traditionally a breakfast dish but now eaten at other meal times as well. I present to you: the lovechild of congee and shrimp grits! “Shrimp grits” congee Serves 1 Ingredients 1/2 cup long grain rice, rinsed 4 …

Prawn sushi bowls

I eat in season because I cannot bring myself to pay $9 for an avocado. Avocados are back in season, baby. It’s time to GORGE. This recipe features my current favourite way to eat avocado: Cut in half, flesh scooped out. Topped with a dollop of mayo, a rosette of pickled ginger and a sprinkling of black and white sesame seeds. Sushi bowls are great when you don’t want the effort of making sushi. There’s a bit of chopping and slicing involved but that fits in perfectly into the time it takes for your rice to cook. I’m no nutrition expert but eating the rainbow sure is pretty. Makes a great lunch or lighter dinner. Measurements below are rough. Tweak to your own taste, appetite and preferences. I’ve made a quick sushi vinegar rice but you can totally use plain rice, brown rice or black rice. Prawn sushi bowls Makes 2 bowls Ingredients 1 cup raw peeled prawns 1 teaspoon salt 2 cups cooked sushi rice 4 tablespoons rice vinegar 2 teaspoons sugar 1 perfectly …

Smokey Mezze Bagel (and a giveaway)

This post was made possible thanks to the folks at Lisa’s  and Abe’s Bagels, who know a thing or two about quick and easy meals. Scroll to the bottom of this post to enter a delicious giveaway featuring both brands.   This post is for everyone who enjoys a good mezze platter. Traditionally served at the beginning of a meal – according to Wiki, mezze comes from the Persian word mazze meaning taste or snack – and as much social ritual as a meal. Grazing with friends is one of the more enjoyable ways to spend an afternoon. A great addition to any mezze platter is Lisa’s new Smokey Hummus. I love smoke and I love hummus but I’ve never tasted a smokey hummus before now. The smoke is subtle, not overpowering at all. The cream and lemon notes go beautifully with other mezze ingredients. I love the process of picking out the next morsel and combining items together. You curate every mouthful. Pick. Bite. Select. Down the hatch. Flavour, texture and colour go a …

Chicken and vegetable pie with creamy white wine and tarragon sauce

Hey folks, it’s officially winter in New Zealand. This week we have had bright cold days with beautiful blue skies. Now that we’ve hit the long weekend, the gloom has set in. The rain is relentless today. It’s 9am and as dark as night. We have the lights on, the heater cranking and it is good to be inside. Bring on the comfort food. I’ve been craving pie lately and since leeks are in season (just a dollar each!) I decided to make a chicken and vegetable pie. The creamy white wine and tarragon sauce is stunning. This is a good one to have up your sleeve. This recipe is very forgiving. I’m sorry, the ingredients list looks super long but you can use whatever vegetables you have on hand to the equivalent of about 2 litres (an ice cream container) of filling. Some other vegetables that would try are: mushrooms, silverbeet, pumpkin, and celery. Read through the recipe ahead of time, as steps 2, 3 and 4 can be worked on simultaneously. Chicken and …

Five spice roast pork belly with peaches

Summer is in full swing. It’s muggy AF and I am chancing mosquitos to sleep with the window open. So far so good. I haven’t left Auckland this summer, instead, I’m enjoying local day trips. I’ve hit 70k steps every week so far – it’s only been 2 weeks – and regularly include Mt Eden summit in my daily walks. I’m a little obsessed with my FitBit and doing well with my “more steps” resolution. Yesterday, The Koala and I explored Duder Regional Park, enjoyed ice cream truck treats and swum at random beach on our way home. We usually stay central, or head north or west so exploring east is new for us. I hope to discover more of Auckland’s regional parks this year. My first recipe of the year is fiercely seasonal and embodies the kinds of food I love to eat. A shit-ton of vegetables (another resolution) and some beautifully cooked free range meat. Yes please! I usually order pork belly if I see it on the menu so it makes sense …

Celebration Stuffed Chicken Breast

This post was made possible thanks to Freshlife who have two summer hampers to give away. Competition closed. Winners: Congratulations to Kate Rassie and Holly Jay P! You are the winners of the Freshlife Summer hampers. November is my favourite month as it’s my birthday month. Each year, I use my birthday as an excuse to celebrate for at least 2 weeks. In my world, celebrating includes great food and great company. My social life really amps up this time of year, as I get ready for the summer season. Sometime before Christmas are mandatory end-of-year catch ups, often over grazing platters and bottles of whatever you fancy. There will be cheese, crackers, fresh and dried fruit, nuts and various cold cuts. Having a few staples in your pantry is ideal and Freshlife nuts and dried fruit are great to have on hand for those occasions. Cooking at home over summer should be painless, delicious and not too harsh on the wallet. A recipe to celebrate Made with Freshlife’s pistachio kernels, dried cranberries and silver platter …

Vege Wonton Noodle Soup

This post was made possible thanks to MAGGI 2minute Wholegrain Noodles – They are made with the goodness of wholegrain and are 99% fat free. Available at all supermarkets. Do you have a favourite meal? Is it comfort food? I am all about comfort food. As stated on my ABOUT page, wonton noodle soup is my favourite meal. I grew up on wontons and back in the day, I folded many, many wontons for our Chinese take away. Unpretentious. Easy to portion to suit your current appetite. Easy to digest. While I love the Cantonese classic of pork and prawn, I decided it was time to reinvent this old favourite to be vegetarian-friendly. Perfect for spring, this light yet satisfying meal is a hug in a bowl. I make no claims on the authenticity of this recipe. It is fusion at best. Win! MAGGI 2minute Wholegrain noodles come in Chicken or Beef 5 packs, are baked, not fried and are 99% fat free. Thanks to MAGGI’S 2minute Wholegrain Noodles I’m giving away a set of …

Braised beef noodles (Crockpot recipe)

This post was made possible thanks to Crockpot. I am giving away a Crockpot Traditional CHP200 (RRP $119.99) just complete the entry form at the bottom of this post to enter. I was born in Hong Kong and the Cantonese have a long-standing obsession with food. They love to eat well and they love to eat often. Whenever I visit Hong Kong, my days transition from meal to meal. Almost the entire time is spent eating along with the social fanfare that comes with it. There are many dishes I am inspired by. However, locals typically do not cook at home. After working long hours, grocery shopping, followed by cooking at home is undesirable when eating out is so good and very affordable. Here in New Zealand, not so much. Regularly eating out in NZ is expensive but luckily there are clever ways to cook at home using affordable ingredients which yield maximum flavour. Enter the crockpot Thanks to Crockpot I have created a braised beef noodle recipe inspired by a dish found at Dai Pai Dong …