This is a curry using “curry powder” and it is what I would call a “Western curry”. This is a creamy and very satisfying curry to serve on a cold wet night. For the curry, you can choose any vegetables you have but I chose red pepper, orange kumara (sweet potato) and cauliflower stalks. I feel cauliflower rice really compliments the creamy texture but you can serve up with rice too.

Cauliflower rice is really easy to make – yes you can buy the frozen stuff but feel it is lacking flavour. I normally use a box grater and finely grate the cauliflower (medium sized about 800g). Sprinkle a couple of teaspoons of water and add a few pinches salt. Cover and cook in the microwave for 3 minutes on high. Toss and return to microwave for a further two to three minutes. Rest for a minute and strain off any excess liquid.

Paneer Curry with cauliflower rice


Lentils – 150g, rinsed and soaked in water for 30 minutes

Onions – 200g, finely diced

Red chillies – 1-2, finely chopped (optional)

Curry powder – 4 teaspoons

Cumin seeds – 1 teaspoon

Garlic – 3-4 cloves, finely chopped

Ghee – 6 tablespoons divided

Orange Kumara – 700g, peeled and cubed into 1 centimetre pieces

Cauliflower stalks – 250g, peeled and sliced

Peas- 1 heaped cup

Red pepper – 1, cored and chopped

Pumpkin soup – 1 store bought tin weighing 535g

Paneer – 300g, cubed into 2centimetre pieces and soaked in warm water for 30 minutes

Cashew nuts – 100g, roasted

Coriander leaves – a handful, chopped fine

Evaporated Milk – 100ml (can substitute with coconut cream)

Lemon juice – 1 tablespoon or to taste

Salt to taste


Heat 3 tablespoons of ghee in a saucepan. Fry the onions on medium heat for ten minutes. Add the lentils, curry powder and chilli if using. Fry for a minute and add 600ml water and a half teaspoon of salt. Cook gently and if mixture is too thick, add another 100mls of water.

Rinse the starch off the kumara by washing the peeled, cut pieces under cold water. Microwave for 3-4 minutes. Microwave the cauliflower stalks as well for 2 -3 minutes.

In a large fry pan, heat the remaining ghee. Add the cumin seeds and once they crackle, add the microwaved kumara and cauliflower stalks.

Cook for a few minutes, then add the red pepper, followed by the cooked lentils and soup. Mix well and allow the curry to come up to a simmer.

Add the paneer pieces along with peas. Once they are heated through taste to adjust salt.

Stir in the evaporated milk.

Just before serving, squeeze the lemon juice, top with cashew nuts and coriander leaves and serve over the cauliflower rice.


Here is a pasta sauce that is perfect for lockdowns and you can make with pantry staples. I used leeks, kale from the garden, tinned chick peas, tinned tomatoes, garlic and cream so the recipe is written with these in mind but feel free to sub with what you have in the fridge or pantry. For example instead of cream, you could use some evaporated milk and you can sub onion for the leek. If you don’t have kale but have some frozen or fresh spinach, you could use that instead.

You could use rigatoni or caserecce or penne. I use a 100g per person as a rough portion size.

Pasta with Kale and Chickpeas


1 large leek, washed well and sliced half moons

2 x 400g tin of chick peas, drained, rinsed well and towel dried

100-120g of baby kale, finely chopped

2 tablespoons of extra virgin olive oil

2 tablespoons (30g) butter

1 x 400g tin of tomatoes

Continue reading “PASTA WITH KALE & CHICKPEAS”


I have gluten sensitivity and therefore I am constantly experimenting gluten free recipes. The trouble with most gluten free breads is that they don’t have any chew nor do they have any structure. Most times it is powdery. This recipe doesn’t fully combat this issue but I can say that it is one of the better gluten free pizza dough recipes I have experimented with.

Gluten free pizza


125g Greek style yoghurt

200g Gluten free bread mix

100g millet flour

½ teaspoon salt

1 teaspoon sugar

125ml lukewarm water

1 teaspoon instant yeast

1 tablespoon olive oil


Mix the yeast in with sugar and warm water and rest in a warm place for 20 minutes.

Mix the flours and salt together.

Make a well in the centre and tip the yoghurt in along with the warm yeast mixture.

Knead well for five minutes.

Make a ball and rub the olive oil all over.

Cover and rest dough for an hour at a minimum.

Dust work bench with a little rice flour or corn grits. Cut the tow into two balls. Roll out each ball into 10 inch pizzas.

Top with tomato sauce and your favourite toppings. Bake at 260 degrees Celsius for 12-15 minutes.

Chef’s notes: I preheat my pizza stone and roll my gluten free pizza dough directly on the paddle. For tomato sauce, Idiscard the juice from a tin of tomatoes, and squeeze them well. I season with salt and pepper and use some garlic, chilli flakes and oregano as flavourings for sauce.


This is a wholesome and hearty vegetarian dish that you can make as a main and doesn’t require much else by way of accompaniments. Butternuts roasted are the best as they are sweet, luscious and warming. I used Manchego cheese for this recipe but you can use Gruyere or any other sweet cheese that melts well.

I’ve made the dish using two medium sized butternut pumpkins but you can scale it up or down. By the way, any leftover lentils are yummy on their own or on toast!

Roast Pumpkin Topped With Puy Lentils


For the butternut pumpkins:

2 medium sized butternut pumpkins weighing about 700g each

2 tablespoons of vegetable oil

1 teaspoon salt



Who doesn’t love food that is nutritionally balanced, screams fine dining without the pretence or expense, easily prepared at home with readily available ingredients?

This soup is the answer as it is packed with flavour and deliciousness. It is rich and robust without using cream and I know it is going to be this season’s favourite.

Cook’s notes: If you want to retain the green colour of broccoli, use hot stock and leave the soup uncovered if not serving immediately.

Broccoli soup with poached egg


4 eggs

1 large head of broccoli, florets and stalk separated

1 tablespoon vegetable oil

4-5 spring onions, trimmed and roughly chopped into 2 cm pieces

5-6 cm piece of fresh ginger, peeled and finely chopped

1l hot, vegetable stock

75g leftover cooked rice



For a good scone, you need to have everything ready and not over mix. They are relatively easy and I like because they can be served for morning tea as well as lunch. Do try these as they are flavourful and delicious. I adapted this recipe from the Ripe café cookbook called Ripe Recipes – a third helping.

Broccoli & Spinach Scones


160g broccoli, cut into large florets

340g plain flour

1 teaspoon salt

½ tsp baking soda

1 and a ½ teaspoons baking powder

1 teaspoon cumin seeds

1 teaspoon mustard powder

½ teaspoon cayenne pepper

100g unsalted butter, cold and grated

1 egg

125ml natural yoghurt

½ cup milk

40g spinach leaves, roughly chopped

1 spring onion, finely chopped

65g sundried tomatoes or fresh cherry tomatoes, roughly chopped

50g cheddar cheese


Preheat oven to 200 degrees.

Place broccoli into a microwave safe bowl with a tablespoon of water. Cover and microwave on high for a minute. Remove, shake and return to microwave for a further minute. Drain and when cool enough to handle, finely chop the broccoli and set aside.

In a large mixing bowl combine the flour, salt, baking soda, baking powder, cumin seeds, mustard powder and cayenne powder. Add the cold grated butter and using your fingertips, rub it into the dry mix until it resembles fine breadcrumbs.

In a small bowl, lightly whisk the egg, yoghurt and milk together.

Tip the dry ingredients onto a clean work bench. Make a well in the middle of the flour. Add the egg mixture along with the broccoli, spinach, spring onion, tomatoes and cheese. Use a butter knife and cut the liquids and vegetables into the flour until just combined. Do not worry if there are small unmixed lumps.

Transfer the dough onto a lightly floured baking tray. Pat the dough into a rectangle that is approximately 2 centimetres high and cut into 8 triangles.

Separate the scones out a little so they have room to rise. Brush the tops with a little milk and bake for 15 -18 minutes or until cooked through. Serve warm.


Sometimes you just feel like the basics or love the idea of a one pot no fuss dish. My ultra-gooey mac ‘n’ cheese is just the answer (you may need more than one pot though). Use flavourful cheese along with good melting cheese to get it gooey. A lot of households have salt and pepper on the table – in our household hot sauce also makes an appearance if my family suspects a dish looks bland and I hate the thought that my food will get doused in hot sauce for extra flavour. For chilli lovers, I have already incorporated hot English mustard and hot sauce into the recipe.

Mac ‘n’ Cheese

I have made this with both gluten and gluten free (Barilla) pasta and both are delicious. The gluten free packet is 350g and I didn’t alter the proportions.

My recipe has been adapted from Kenji Lopez Alt’s book “The Food Lab”.


400g elbow macaroni

400ml evaporated milk

2 large eggs

1 teaspoon hot sauce or to taste

1 tablespoon hot English mustard

Continue reading “STOVETOP MAC ‘N’ CHEESE”


As far as condiments and flavourings go, I love miso. I use it rather unconventionally in salad dressings and also in sauces/ marinades. The savouriness of miso lends well to eggplant. You could use the same technique with zucchini (cut it lengthways).

Grilled Miso Eggplant


2 eggplants, cut into 2cm thick slices

2 -3 tablespoons of vegetable oil (like sunflower)

100g mozzarella, grated

Continue reading “GRILLED MISO EGGPLANT”


I guess this could easily pass for a Mediterranean version of a taco! You can serve with store bought flat breads or pita breads for convenience but my flat bread recipe is not cumbersome just takes a bit of planning. Don’t be daunted by the different elements – I guarantee this is very easy to make and you can serve this as a starter or on its own for a light lunch.

Grilled Halloumi flatbreads


2 x 250g blocks Halloumi cheese

2 tablespoons extra virgin olive oil

2 tablespoons liquid honey

Sumac powder to garnish

For the avocado salsa

2 avocados, peeled, stoned and diced



There are 45 different varieties of pumpkins and while the Jack O Lantern pumpkins are the most recognizable, pumpkins come in different colours, shapes and sizes. Look for the mini ones if you want to stuff and cook them whole.

I have used caramelized onion in this recipe and I recommend doing a batch and keeping in fridge as these are incredibly versatile. You could add to a quiche or pie or sandwiches. To do caramelized onion, slice 2 onions thinly, fry in a couple of tablespoons of oil on low heat for 20 – 25 minutes.

Stuffed minikins with a mint yoghurt sauce


2 small pumpkin or winter squash

1 x 400g tin of red kidney beans, drained and rinsed

½ red pepper, finely diced

2 tablespoons of caramelized onion

1 tablespoon mayonnaise

1 tablespoon of tomato ketchup