Miso coconut broth features on my weeknight menu at least once a week. I serve it with oven-baked crispy-skinned salmon or steamed or grilled white fish, and always with plenty of steamed green vegetables and kumara. This recipe requires a small amount of coconut cream and as I make it on a regular basis, I freeze leftover coconut cream in an ice cube…
Peanut sauce, tofu, brown rice & all the vegetables you can eat
Most of my weeknight dinners are answers to the question of ‘how can I shove as many vegetables into my face in the most delicious manner?’ Miso coconut broth (coming to Cake for Breakfast soon!) is one answer and my version of Gado Gado is another. It also fits my ideal meal format of having a…
Lemon ice cream
This lemon ice cream contains just three ingredients, can be put together in less than five minutes (plus a couple of hours of freezing time), and is incredibly good. Make it. Make it immediately. Lemon ice cream Recipe from Lois Daish cream 1 cup caster sugar 1/4 cup plus 2 tablespoons zest and juice of a large Meyer…
Nut & seed crackers
Bought crackers are such a rip-off. Making them yourself can seem like a huge faff about until you actually have a go and discover that for a bit of effort you receive a shit tonne of crackers for less than you’d spend on one packet. These nut & seed crackers are a delight; you’ll be asked for the…
Smoked warehou & mushroom pie
If there’s anyone I’d trust implicitly with a fish pie recipe it’s Nigel Slater. Mushrooms and smoked fish aren’t a common combination but they work so well here. Rather than faffing about making a béchamel, the sauce quickly comes together using crème fraîche and grainy mustard. Genius, Nigel. Smoked warehouse & mushroom pie Based on a recipe by Nigel…
Gingerbread mascarpone cream layer cake
This cake will quieten even the most rowdy of dinner party tables. It can cause the happiest of married couples to fiercely argue over the leftovers. After eating the last remaining slice of this cake for breakfast, a dear friend messaged me to say: ‘I think I’ll just go back to bed. My day can’t get any better…
Tamarillo clafoutis
Two of my favourite things together at last: clafoutis and tamarillos. Clafoutis is a firm custard-like baked pudding studded with seasonal fruit. Dreamy for dessert with a scoop of good vanilla ice cream, clafoutis also makes for an excellent weekend breakfast with a dollop of thick Greek yoghurt (Zany Zeus is my choice). Tamarillo clafoutis Adapted from…
Roasted cauliflower, Brussels sprouts, chickpea & parsley salad
Roasted cauliflower is a total rebranding for an otherwise pretty uninspiring vegetable. Despite what Instagram is trying to tell me I remain unconvinced about cauliflowers’ ability to sub in as a pizza base or as rice, but roasted it becomes a thing of total delight. This salad makes for a delicious and filling workday lunch…
Apple, walnut & custard cake
Dan Lepard on cake: “I truly believe that life is improved by cake. Cake soothes and charms all but the stoniest of attitudes, and brings a shine to the eyes of even the grumpiest children. And from the happiest to the saddest of life’s experiences, icing and a soft crumb give us something sweet to…
Roasted salmon, Brussels sprouts, red cabbage & kumara salad
A big bowl of vegetables topped with some pan-fried, grilled or steamed fish and a zingy dressing is my idea of a good weeknight dinner. This salad is a variation on this theme and as everything gets roasted together in the oven it’s simple to prepare with a minimum of dishes. And most importantly, it’s delicious….
Pumpkin soup topped with smoky chickpeas, silverbeet & lemon
I don’t get overly excited about soup and rarely order it when I go out. However, when soup comes topped with smoky chickpeas and silverbeet dressed with olive oil and lemon zest, I start to get interested. To make this soup into an even more substantial meal you could top the soup with a couple of…
Treacle caraway & apple muffins
Caraway seeds look confusingly like cumin seeds and as such their most common use in my kitchen is when I don’t look closely at the jar and use caraway instead of cumin. Caraway and cumin seeds are most definitely not interchangeable. Caraway seeds taste almost sweetly of aniseed in a refreshing palette-cleansing way, whereas cumin is…
cake for breakfast 