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Archive for the ‘Savoury’ Category

Thai Green Curry

YAAAAYYYY Semester One is finally over! 🙂

Now that I’m on holiday for a little while, I figured I should take this time to do a bit of posting before I’m thrown back into uni! And also to apologize for being so slacker, but as Tory said, we post when we can! This holiday should be interesting, ideally, I’d like to do lots of baking, but we’ll see how that pans out.

Hope you enjoy this Thai Chicken Green Curry. What you’ve heard, if anything, about Thai Green Curry is true, its not for the faint-hearted, but I encourage you to give it a go!! Train yourself, spicy food is awesome!

400g chicken breast, cubed
half an onion, diced
1 teaspoon crushed garlic [or 2-3 cloves garlic]
1 teaspoon crushed ginger
1 cup frozen veggies of your choice [you could use a mixture of fresh vegetables as well if you’d rather. Frozen is just easier, and cheaper]
1 packet Thai Green Curry Paste [or 2-3 tablespoons if it’s from a jar]
1 small tin (200mL) coconut cream
1-2 tablespoons milk
salt and pepper to taste

Thai Green Curry (6)
[ignore the giant bottle of coffee in this picture… aaaaallllllll mine muahahaha]
Fun Fact: I hate that chopping board. I am going to buy us a new one when I get the chance/money.

In a wok, heat up some oil on high heat and fry the onion for a minute or two
Add the chicken, ginger and garlic [I’ve learned the hard way that if you add the bottle ginger and garlic with the onion it tends to splatter into your face way more than it does if you add it with the chicken…but risk it if you dare. I don’t think it makes that much of a difference..]
Fry for approximately 5-7 minutes or until the chicken is well cooked [you can never be too careful with chicken. even when you think it’s cooked, cut a bigger piece to double check that it’s not pink on the inside]
Thai Green Curry (8)

Add the frozen veggies and cook for a couple of minutes [doesn’t matter if they are not completely thawed, because you’ll be simmering it later anyway and it will be well cooked by then]
lThai Green Curry (13)

Now’s the time to add the green curry paste, whether you are using it from a jar or from a packet. If you’re using the packet, add all of it, and if you’re using the jar, guesstimate as to how much you’ll need depending on how must spice you can handle. Mix this in well with the chicken and vegetables, and let it cook for a couple of minutes, you’ll know it’s doing its job when your entire kitchen smells amazing.
Thai Green Curry (16)

After about 2-3 minutes, pour in the teeny tiny can of coconut cream [you can get a 400mL can, but i’d rather use the smaller can with a bit of milk for two reasons: 1) its healthier, because coconut cream is high in fat, and 2) coconut cream has a distinct flavour so using a smaller amount ensures that the spices in the green curry paste isn’t overpowered.]
Because some of the coconut cream will still be at the bottom of the can, and we hate waste, use two or three tablespoons of milk to rinse the can and pour it in. Don’t use too much milk because again, the flavour will get weaker the more you use. Mix this well and lower the heat.
Thai Green Curry (18)

Simmer for about 7 or 8 minutes, stirring occasionally. You want to make sure that everything is well cooked and thawed and flavoured and whatnot. Salt it and pepper it to taste, and you’re done!
Thai Green Curry (22)

Serve with rice
Thai Green Curry (25)

Enjoy! 🙂
Maybe I’ll do a Thai red curry sometime. It’d be interesting to see what the differences are. Watch this space!



Spinach, feta and sundried-tomato pastry triangles

Hey guys,

Sorry it’s been SOOOOOOOOOOO long. I’ve been busy, two jobs, friends, the internet, whatever. Anyway, I see Nurul has made pastries for her last recipe. Unfortunately I also made pastries back in March but didn’t post them so here they are now. Mine are different from Nurul’s but like hers, they are my own recipe and I have photographed every step for you!
As you may or may not be able to tell by now, Nurul and I are a little competitive and it’s cool for you readers to be able to see different ways of making similar things because everyone cooks differently so some things that work amazingly for one person, may not work well for someone else. One must try many different methods to find a cooking technique that best fits them.

Puff pastry
Frozen spinach
Sundried tomatoes

First step of prep is to chop your sundried tomatoes, basically just dice them or slice them into strips, up to you.
You should also take your puff pastry out of the freezer now, you’ll need about 3 pieces to make a good plate full of puffy yumminess. Just leave it out at room temperature to thaw.

Second step of prep is to boil your frozen spinach. Basically if you just put it in the pot with cold water and put it on high, by the time it gets to the boil, your spinach will be ready. It doesn’t need to be cooked, just defrosted.

Cut feta into cubes and put into bowl, you could also crumble it into the bowl if you want, it’ll all get crumbled in the end anyway. Add chopped sundried tomatoes.

Defrosted spinach. Take off the heat and drain in a sieve. Using a colander may mean losing some of the spinach bits, the holes are too big.

Drained spinach. But the spinach is still too wet to go into the mixture, it would make it too watery so we must squeeze out all the water! I recommend running some cold water over the spinach before squeezing otherwise it’ll be too hot!

You can use your hand to squeeze little clumps of spinach at a time or put the whole lot of spinach into a tea-towel and squeeze it that way.

Add the spinach to the mixture, along with some chilli and chopped, crushed garlic. Stir. Try and break up clumps of feta so it’s more crumbly. Add an egg to combine and stir again til combined.

Your pastry should now be thawed. Chop into squares.

Put about a tablespoon of mixture into the centre of each square. Put each square onto a greased tray.

Fold the squares in half diagonally into triangles.

Use any remaining egg, with a little milk to wash each pastry (it makes them extra crispy!), prick each pastry so they don’t explode.

Put in oven at 200 degrees for 10 minutes or until golden. Since there’s no meat, you don’t have to worry about anything being uncooked, as long as the pastry is cooked, everything else should be fine and yummy!

Here is the final product! They’re super yummy, I highly recommend them!


Spinach and Feta Puff Pastries!

WOW. Anyone else feel like mid-semester blends into end of semester far too soon? IT JUST DOESNT STOP. Why the heck would you make a “mid semester test” at the end of the semester? Yuck.
Anyway, Tory and I are getting ridiculously busy, but we are still trying to post here and there as much as we can 🙂

I made these the other day because feta was on special (and still is, apparently so go get it!) And i thought it would be a cool idea to try something new. So here we go!
I’m trying this new thing where I don’t take so many photos, but just enough so you all get the gist of what’s happening.

1 package puff pastry [filo could work as well? do some experimenting, i say!]
2 or 3 frozen spinach rolls [optional]
1 package fresh spinach [i mixed, but you can do whatever you want]
2 eggs
1 200g block of feta cheese, chopped finely.
1/2 tsp chilli powder
1/2 tsp cumin
1/2 tsp coriander
a pinch of salt

Preheat the oven as from the directions on your packet of pasty. Cut the pastry into big enough squares for you to use.

cook the spinach on low heat, with a bit of butter, until the frozen spinach is thawed and separated, and the fresh spinach is wilted. Set aside to cool.

Spinach and feta pastries (2)

Combine the eggs, chilli powder, cumin, coriander, salt and pepper. When the spinach is cooled, add the spinach and lastly the feta.

Spinach and feta pastries (3)

Spoon the mixture in the middle of each pastry square. fold over and seal by pressing a fork down all around the outsides. [it looks like you’re trying to make a cool pattern, but you’re really sealing it. But you can just make everyone think you’re skilled at patterning pastry if you want Smile with tongue out ]

Brush the pastry with egg or milk. Put these in your pre-heated oven until they are golden-brown. Enjoy! 🙂

Spinach and feta pastries (4)


and just for fun, I used the remainder of the ingredients and made a GIGANTIC one!
[lasted me two days. true story]

Spinach and feta pastries (1)

Tuna Pasta Bake

Hey guys,

This one is nice and easy and yummy. Like my last recipe it uses sauce from a jar but when I glanced at the ingredients on the bottle I realised I could have made it myself and better so I’ll work on that and post the recipe when I’ve perfected it! I’ve made enough for one person but you can make more by adding more tuna and pasta. You can use other meat in this recipe, like chicken or whatever but being semi-vegetarian, I wouldn’t.


1 jar pasta bake sauce of your choice
1/2 a tin of tuna
1 cup pasta


Boil salted water, add pasta when boiling.

When pasta is cooked, drain and return to pot. Add tuna and stir.

Add sauce and stir until pasta is well coated. Remember some sauce will dry out when you bake this so you may want to add a little more sauce than you need.

Put mixture into oven-proof dish and add cheese.

Bake at 160 degrees for 16-20 minutes or until cheese is golden brown.

See, easy!



Cheat Lentil Tikka Masala

Hey guys,

This recipe is a bit of a cheat, I bought a jar of Tikka Masala sauce and added a couple of my own things but it was yum, simple, cheap and easy, which is the point of this blog so it definitely counts. Although, I’m sure Nurul can do better and I challenge her to do that! Although in hindsight it would have actually been cheaper to try and make it myself but I have NO idea how to make a curry from scratch so spending up to $5 on a jar of curry sauce was a good choice and $5 is still cheap.

As a vegetarian, lentils are a very healthy high source of protein and a great meat alternative. I don’t eat a lot of lentils but I should start eating more.

1 jar of tikka masala sauce (could also use butter chicken sauce or any other sauce of your choice)
2-3 cloves of garlic, chopped and crushed
1 tin of lentils
Extra chilli if needed
1/4 cup of rice (That’s enough for me, you can make more if you like rice or are cooking for more than one person)
Naan bread from the supermarket or from your local Indian restaurant/take-away shop


First, boil salted water for rice.

While you’re waiting for your water to boil, open your tin of lentils. Tinned lentils are usually kept in brine, which is a gross brown liquid that I think smells like catfood. To avoid the brine, I always wash my lentils well so put your lentils in a colander and run cold water over them for a couple of minutes.

Add rice to the boiling water and cook til soft.

Chop and crush your garlic. (I really just wanted to show off my new knife, which I got from Countdown supermarket by saving stickers they give you after every $20 purchase). You could probably add diced onion too but I didn’t have one at the time. Like Nurul, every dish I make has a garlic or onion/garlic base, it’s called FLAVOUR. Although, I’m pretty sure, as a meat eater I never used garlic but now I’m unsure where I’d be without it. I use so much I can’t even taste it any more!

Fry the garlic in olive oil but not til it goes brown. Like Nurul, I start everything on high and turn it down when it starts to get hot. Garlic is best cooked on medium heat, it is gross as soon as it goes brown so it’s best to saute it on a low heat to get all the flavour  out.

Add lentils and fry on medium heat for 2-5 minutes. The lentils are already pre-cooked so you just need to heat them up.

Add your sauce, while on high heat then when it starts to boil, turn it to low heat and simmer for 10-15 minutes.

While your sauce is simmering, take your rice off the heat and drain it (if you cooked it using heaps of water like I did).

Also while my sauce was simmering, I went to my local Indian restaurant and got a couple of pieces of garlic naan to go with the curry, naan is always my favourite part of a curry and although my local Indian restaurant (2 minutes walk from my house) makes terrible curry, it makes good naan so that was perfect for this situation.

Plate everything and enjoy!


Simple Pepper Beef Stirfry

Hello hello! This recipe is exactly what it is, kinda like chinese black pepper steak but for the people who have random items in their pantry [and who doesn’t have pepper. I LOVE PEPPER]

As you know I love stirfry, its just so easy, especially on nights like tonight when I was rushing around trying to have dinner before a meeting. I was so speedy that I managed to cook, eat, have dessert AND do all the dishes within an hour [and ten minutes] BE IMPRESSED.

So here we go.

1 small piece of beef steak [the stir fry kind I guess? schnitzel could do also, but there is not a lot i know about meat to make that kind of judgement.]
half an onion
1 tsp crushed ginger paste
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp chilli powder
pepper to taste [depends on how much you like pepper. i put PLENTY in]
soy sauce

Slice the onion thinly, slice the beef into strips or chunks. [ignore the things in that picture that don’t belong…like the coffee. all mine. muahahaha]

Black Pepper Beef Stirfry (14)

Fry the onion and garlic in a little oil first [as you probably noticed, i start all my dishes like this.. and I am not even kidding, its how the dish tastes so good. Onion and garlic and ginger as a base make things ridiculously deeeeelish!!]

Black Pepper Beef Stirfry (2)

Turn down the heat [had a discussion about this with the flatmates the other day, i tend to start off cooking things on high and then lower the heat before they burn. Not quite sure why, but it works for me!]
Add the beef strips and brown [if they are thinner than what i had then you may need to cook them for a little longer]

Black Pepper Beef Stirfry (3)

Add the cumin, coriander, chilli powder, salt and pepper to taste. Add a tiny amount of water if it is too dry. Stir fry for about 5 minutes.

Black Pepper Beef Stirfry (4)

Add the soy sauce [and maybe more pepper] and continue frying until the beef is cooked through [or how you like it]

Black Pepper Beef Stirfry (12)

Serve on rice or noodles [and more pepper in my case] and enjoy!

Black Pepper Beef Stirfry (1)

Note: If i had any red capsicum, or any capsicum for that matter, i would totally add that in there. Feel free to add any vegetables you like into the stirfry, or on the side. I didnt actually bother with veggies today. Bad omnivore, Nurul!]


Fried Noodles [yeah, im making legit mee goreng]

OK I lied, its not THAT legit. It’s more of a cross between packet mee goreng, and real mee goreng
But before I continue, I’M SO SORRY about my unplanned gigantic hiatus… moving was more hectic than I expected, and for the first couple of weeks of Dunedin I lived off takeaways and two minute noodles [like one of those stereotypical poor students. It really does happen, guys.] So anyway, I was hoping to get a baking recipe in when I got back, but that kinda failed. Hopefully I’ll be in a sweet routine once uni starts up again and I can gift you with lots of delish treats 🙂 But in the meantime, hope you like this simple one!

PS: Photos might be a bit strange because I thought I would experiment with my phone this time 😀

half an onion, diced
3-5 cloves of garlic [this time I used garlic paste.. about a tablespoon]
2 cups frozen vegetables [my fav is the asian mix because it has capsicum in it!]
Flavouring sauce, stock, or some kind of chilli-based stir fry paste… [that sounds a bit confusing, but this recipe is so versatile that you can really use anything you want to flavour it. I used a packet Nasi Goreng paste, which is actually used for Fried Rice, but I thought i’d try it with noodles just for funsies.]
Packet noodles of any kind [most supermarkets stock packets of noodles that you can just chuck in boiling water for a bit and use]
Salt and pepper to taste

MeeGoreng (1) MeeGoreng (3)


Fry onion and garlic in a little oil until fragrant.

MeeGoreng (2)

Add paste or chosen flavouring and fry for a couple of minutes before adding the frozen vegetables.

MeeGoreng (4) MeeGoreng (5)

Stir the mixture until vegetables have been defrosted.

MeeGoreng (6)

Cook the noodles separately according to the instructions on the packet. Drain and add to the mixture.

MeeGoreng (7)

Mix well, add salt and pepper to taste. Serve!

MeeGoreng (8) MeeGoreng (9)

You can also meat to this recipe if you like, as long as its pre-cooked. As I said, very versatile. And I will probably show you fried rice sometime, but its basically the same method, but swapping the noodles for cooked rice. We will take pictures of that sometime 🙂