All posts tagged: lunch

“Shrimp grits” Congee

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“Shrimp grits” congee 15 mins prep  |  45 mins cook Difficulty: Easy  | Serves 4 Ingredients 1 cup long grain rice, washed 3L water or stock 2 tablespoons butter 400g peeled prawns 5 cloves garlic, chopped 2 tomatoes, sliced A thumb size piece of ginger, cut into batons 1 spring onion, thinly sliced Optional: hot sauce Garnish: chopped coriander Preparation Place rice and water in a saucepan and bring to boil. Turn down to medium and partially cover with lid so that steam can escape and it doesn’t boil over. Cook for 30-45 minutes until the consistency of porridge. Stir every now and again to prevent grains sticking to the bottom of the pot. Add more water if the porridge is looking too thick. The congee is done when you can see that the individual rice grains have broken down into soft flakes. Season with salt to your taste, remove from heat and divide into serving bowls. While the congee is cooking, make the topping. Melt butter in a frying pan. Add the prawns, garlic, …

Prawn sushi bowls

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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. 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 15 mins prep  |  30 mins cook Difficulty: Easy  | Serves 2 Ingredients 1 cup raw peeled prawns 1 teaspoon salt 2 cups cooked sushi rice 4 tablespoons rice vinegar 2 teaspoons sugar 1 perfectly ripe avocado 2 tablespoons mayonnaise Pickled ginger* Black and white sesame seeds 2 to 3 cups fresh vegetables, sliced, diced or cut into batons Vegetables: radish, capsicum (bell pepper), carrot, red onion, shelled edamame beans, cucumber, daikon, bean sprouts, tomato, cabbage. Sliced spring onion for garnish. 2 tablespoon sushi/sashimi soy sauce with sliced chilli (optional) Preparation Bring a saucepan of …

Smokey hummus and roast veggie trumpets (and a giveaway)

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This post was made possible thanks to the folks at Lisa’s and Farrah’s , who know a thing or two about quick and easy meals. Scroll to the bottom of this post to enter the giveaway. I love hummus. My absolute favourite way to consume chickpeas. Who’s with me? I love hummus slathered, spread, dipped or dolloped. I have absolutely eaten hummus with a spoon. Lisa’s is a beloved name in dips and their latest creation is the new Lisa’s Smokey Hummus. Delicately pair Lisa’s Smokey Hummus with the savoury and sweet flavours of roasted vegetables, honey and miso. I’m so pleased with how these turned out. I tested this recipe out on two hungry men who devoured them with glee. Super easy to assemble, hearty and full of flavour, this recipe is sure to be put on rotation at your house. I’ve used Farrah’s wraps which are generously portioned. My recipe uses one wrap, cut in half and cone folded to form two cute trumpets. You will need a microwave for this recipe meaning …

Smokey Mezze Bagel (and a giveaway)

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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 …

Perfect picnic food with Californian Medjool Dates

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This post was made possible thanks to big and juicy Californian Medjool Dates. These whole fruit treats are a natural source of fibre and a wonderful to refined sugar. Available at Huckleberry stores and in the fresh produce section of your local supermarket. Scroll down for giveaway details.   We have had a deliciously warm summer in Auckland. Great picnic weather, and typically for Auckland, some not so great picnic weather. To me, perfect picnic food works at ambient temperature and extra points if it can be eaten with hands. I’ve created these Moroccan chicken pies with Californian Medjool Dates to be enjoyed hot or cold. Chicken, dried apricots and Californian Medjool Dates pair beautifully with cumin, turmeric, cinnamon and ground ginger. These spices are warming but don’t pack any heat, making them excellent for a range of palates including little ones. The filling can be made ahead of time and the pies filled and baked before you head out. And if you plan on bringing these to your next picnic, place pies a tea …

Celebration Stuffed Chicken Breast

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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

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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 …

Bao Chicken Bao Bao

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This post was made possible thanks to the Best Burger Truck which is trucking through the North Island giving away Beef & Cheese Sliders and Thai Chicken Sliders made with Best Foods Mayo. I have been enjoying Best Foods Mayo since I was a teenager because it is the creamiest, tastiest mayo. I distinctly remember me and my friends being obsessed with this mayo in high school and I have bought it ever since. One thing I was pleased to learn is Best Foods use 100% cage-free eggs in all their products. Winning! The Best Burger Truck recipes have been created by brand ambassador Jo Wilcox, who has worn many different hats including Chef, Food Editor and Food Stylist. To tuck into on these complimentary sliders, simply turn up at the locations in Auckland, Hamilton and Wellington listed below. If you can’t make it to one of these events, make your own sliders at home by following the 5 recipes found here. Best Burger Truck will be in… Auckland Friday 28 April, 5pm-8pm at Basement …

Poké face

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Poké (pronounced “po–kay”) landed in Auckland last September in the tired underground IMAX food court on Queen Street. My fork buddy and I hit up Poke Time on opening day: bright and little tacky, as Hawaiian-themed things can be, the experience has a Subway vibe and is essentially a build-your-own raw fish salad bowl. You pick whatever you want, although it can be too many decisions for the uninitiated. If you’ve never tried poké before, it can be overwhelming but if you know what you are doing, Poke Time is great value. With heaps of options including salmon, two types of tuna, and trevally, they also have token vegetarian options, but that’s probably not what most will come here for. Tip: go for the seasoned fish, the non-marinated options are essentially sashimi bowls, rather than poké bowls. Poké means “chop” and is a Hawaiian dish influenced by Japanese cuisine. Poké is raw fish (such as tuna, salmon or octopus) is cubed and seasoned with soy sauce, sesame oil, seaweed. Poké is often served served with fresh vegetables and rice …

Around the world with Lisa’s World of Flavours (and a giveaway)

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I haven’t eaten EVERYTHING…but it’s on my list. Food tourism is on the rise and eating one’s way around the world is a legit pastime. New flavours, ingredients, and cooking techniques are my favourite travel souvenirs to bring home. I love being inspired by cuisines from around the world and until my next overseas adventure, I bring little slices of the world into my kitchen through food. Lisa’s new World of Flavours range takes iconic flavour combinations and re-imagines them as dips. Lisa’s Hummus is already a household name in NZ and the new range is made with beans instead of chickpeas and is gluten free and vegetarian. These dips make it easy to add an exotic touch to some of your favourite meals. There are 3 flavours in the World of Flavours range (so far): Greek Yoghurt Dip – lightly creamy with the fresh taste of mint and lemon. Great on sandwiches or burgers, as a spread or topping, perfect for summer barbecues. Thai Sriracha Dip (my favourite) – with sweet chilli and roasted capsicum, this …

Chicken hand pies and a Freedom Farms giveaway

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At the beginning of 2016 when bloggers everywhere were sharing their New Year resolutions, I shared my list of 5 things I wanted to do more and less of during 2016. One item on my list was “free range”. Animal welfare is important to me and I eat free range whenever I can. As of this year, I only buy free range pork, chicken and eggs. The good thing is, eating free range has become increasingly affordable and accessible as more consumers demand it. Full disclaimer, I relax this when eating out and would never even mention it if someone were awesome enough to cook for me. There’s a difference between showing integrity and being a dick. I hope free range becomes the norm in our lifetime and maybe one day we don’t have to worry about it at all. Until then, it’s good to keep track of accessible free range products. Freedom Farms is one of NZ’s most trusted free range brands and their streaky bacon (YUM!) is always on my shopping list. When I heard they launched a …

Dumpling wisdom from a retired dumpling professional

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I am a lucky girl who grew up eating home made dumplings. The dumplings we ate were stuffed with pork mince with different variations. I asked my Mum what ingredients were in the dumplings of my childhood and this post is based around her answer. 12 years ago, back when I was still a hungry design student, I worked in our family’s Chinese take-out. Since I loved dumplings so much, I helped myself to dumplings at the start of every shift. Free dumplings is a (self-proclaimed) perk of working in the family business. Dad made the filling and wrapped a hundred dumplings ahead of time and the dumplings were cooked during service. One of my duties was cooking dumplings fresh to order. So while I can’t proclaim I was a professional dumpling wrapper, I did get paid to cook dumplings. This makes me somewhat of a retired dumpling professional (see pro tips at the bottom of this post). Fast forward 12 years, my love of dumplings has grown. I don’t cook dumplings for money anymore and my …

Fish at work

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It doesn’t matter if your co-workers love fish, zapping a fish lunch in the staff microwave is just bad manners. I love fish, especially smoked fish but I’ve always been careful not to have bring fish to work. Smoked fish pie and fish curries – while delicious – are dishes I enjoy at restaurants or at home. This smoked fish recipe is work-place appropriate. Because it is served cold, no one else needs to know you’re enjoying some yummy smoked fish. Kahawai is a firm white fish commonly found in New Zealand and most of the time is served hot smoked. Reasonably priced at around $25NZ per kilo for boneless sides, a 250gram (half pound) fillet will set you back less than $7NZ. If you can’t get a hold of smoked kahawai, feel free to use any smoked fish fillet – hot smoked trout would be a great substitute. Spring is just around the corner here and in my garden, the rosemary bush and onion weed is flowering so I’ve used these as garnish along with …

Our Growing Edge – August 2016 Intro

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August edition of Our Growing Edge is hosted by Cheryl from BusinessChic. Theme: WORK DAY EATING   I love Cheryl’s theme suggestion of WORK DAY EATING this month. The majority of lunches are eaten at work and it’s hard to eat well at work if you’re not prepared. When I first started working full time (way back in my early twenties), I ate out every day. I didn’t make the time to prepare lunch in the mornings and I liked having a bit of “me time” in the middle of the day while I checked out local cafes. Eating out for lunch cost me $50 to $70 per week but I didn’t mind because I had gone from a student budget to a full time salary. I was splurging. Then I got smart. Eating out every day is a big waste of money. Nowdays, I’m all about leftovers, whether it’s straight up leftovers or rehashing it slightly for lunch – such as a chicken salad using leftover chicken from the previous night’s roast dinner plus some chopped salad ingredients. You hardly notice a cost difference if you cook …

Too easy free range sausage rolls

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I could eat my weight in sausage rolls. If I see sausage rolls at a party, I’ll make a beeline and scoff them without shame. I’m not the only one, there’s always others. I know who you are. Sausage rolls are one of New Zealand’s most beloved foods. Golden puff pastry with a meaty filling, cut into bite-sized morsels and served with plenty of tomato sauce, sausage rolls appeared at all the childhood birthday parties I attended growing up. They are a comfort food and a party food for all generations. Sausage rolls can be eaten hot or cold making them equally good for winter nights or summer picnics which is why I’m submitting this post to Taste of Summer edition of Our Growing Edge this month. I’ve been experimenting and perfecting this recipe using L’Authentique’s french grind. Made locally, L’Authentique sausages are made from free range meat and contain no fillers. Coming in a range of different flavours, I’ve made these sausage rolls at home using their Toulouse, Angus Beef, Pork & Fennel and Chicken & Bacon sausage meat. My …

5 ways with Dairyworks cheese

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Hi, I’m Genie and I am a cheese addict. Our fridge is always stocked with cheese. Like, a SELECTION of cheese. I always have a block of cheese open but the thing that annoys me is how the packaging is rendered useless after opening. When I wrap the packaging back on, the cheese is exposed like a cutout dress. Not cool. Blocks of cheese are designed to be used over time so I was delighted to see that Dairyworks has come up with re-sealable packaging for their convenience range of cheeses. At the NZ Champions of Cheese Awards a few months ago, Dairyworks won four category awards for their innovative cheese packaging. The Dairyworks range comes with recloseable packaging, a homey wood design and windows so the consumer can eat with their eyes. I really like the new grated cheese mixes 3 CH3EEZE and SMOKEY JOE which appeal to the glutton in me. Can’t decide on which cheese to buy? Well these packs are a blend of 3 cheeses each! The 3 CH3EEZE is a …

Baked frittata

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I first made this dish the day after a hangover. I never crave greasy food after a hangover, I prefer foods that are a bit more hearty or nourishing. Even better if it’s something that I can pick at over a period of time rather than have to eat the whole thing at once. Over the past week or so I’ve tweaked this a recipe a little and we’ve eaten this for both breakfast and weekday lunches. Hot or cold. Both are good. Future me might make this the day before a night out so it could be picked at the following day. That would be amazing. I’ve just planted a bunch of seedlings including basil, oregano, thyme and sage so I’ve used a mix of these in this frittata. You can change up the ingredients, use ham, sausage or chicken in place of bacon if you have them. Other vegetables like courgette, broccoli, capsicum would also work. Just make sure you use egg, cheese and potato. Baked Frittata Ingredients 2-3 potatoes 6 free range eggs …

Banh mi in winter

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Early 2000’s, The Koala and I arrived in Hanoi, Vietnam at 6am local time during the coldest month of the year. We’d just flown in from balmy Kuala Lumpur and had been awake for at 24 hours. We weren’t prepared for the cold but we dumped our stuff at our hotel and went exploring. The city was wide awake, bright and bustling. Big baskets of bread stacked on the footpath and banh mi sellers bundled up and huddled together like winter birds cozied up on a branch. What is banh mi? For those unfamiliar with banh mi, the word “banh mi” (pronounced BUN-mee) just means “bread” in Vietnamese but has come to mean a single serve baguette sandwich. The French colonials left behind baguettes and pate when they left Vietnam in the 1950s and the locals created this awesome fusion sandwich before fusion was a thing. Stuffed with pork or chicken, pate, mayo, cucumber, coriander (cilantro), pickled vegetables and sometimes chillies, they are made fresh to order so you get to choose (in our case point) the …

Dinner today, lunch tomorrow

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#NZbloggers are hosting a weekly blog post challenge. This week’s theme is Tomorrow and you can check out other posts on this theme here.     Leftovers I know some people that find leftovers disgusting, boring, lazy or common. Well, I am not one of those people. I love leftovers and plan my weekly menu to include leftovers. It saves The Koala and I time and money and who doesn’t want more time and money? One of the highlights of my work day is lunch. I know all the cheap places to eat around my office, but even those are generally push past the $10 mark. So instead, I’ve been making a bit extra at dinner time to take for lunch. I used to be the kind of girl who went out for lunch every day. Now I treat myself to lunch 2-3 times a month. Tips for leftovers: Cut up large pieces of food before packing so lunch can be eaten with a fork or spoon rather than a knife and fork. Avoid microwaving seafood …

Smoked Salmon and Cucumber Ribbons

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This simple recipe makes a light lunch or summery starter. I used the Peri Peri flavoured hot smoked salmon because the yogurt sauce is nice contrast for the chili kick but you can use regular hot smoked salmon if chili flavoured salmon is unavailable. The chili salmon was actually milder than I anticipated. Smoked Salmon and Cucumber Ribbons Serves two Ingredients 150 grams hot smoked salmon (peri peri flavour) Half a cucumber A handful of fresh mint 1/2 cup Greek yogurt 1 clove garlic 1 tablespoon capers 1 tablespoon black olives, sliced Preparation Using a vegetable peeler, peel the cucumber into ribbons. Aim for a small strip of skin on each piece (for aesthetic purposes). Arrange the ribbons on two plates. Finely grate the garlic (I use a Microplane zester), chop the mint and mix into the yogurt. Dot the yogurt sauce on top of the cucumber ribbons. Break up the smoked salmon into smaller pieces and add to the plate followed by capers and black olives. Season with salt and pepper to your liking. Enjoy! …