Been seeing this on IG and TT, and it IS worth the hype. In just 15 minutes, you get your own generously filled, stuffed-crust pizza at home that’s crispy on the edges and gooey in the centre. Using sausages in place of string cheese for two of the edges bulks up the entire thing…
Slippery slabs of eggplant (no al dente here) sop up all that highly fragrant, spicy seasoning mix – which comes together in a cinch. You’re basically just mixing up a couple of things together. The most arduous part of this recipe is probably setting up the steamer for the eggplants to steam, or…
While I was in Sydney recently, it was happenstance that I managed to catch the very captivating Nigella Lawson (my idol since young!) live at their State Theatre. And during her compelling sharing, she mentioned one of her absolute favourite things to eat – a slice of toast, buttered so thickly you’d leave teeth marks …
To me, the perfect tomato egg has curds that are just set, not runny (we’re not doing a Western- style scramble now, are we?), and certainly not a leaky or watery mess! The ratio of tomato to eggs is also key…
Lotsa things are going on here. The kimchi (with no work on your part, unless you’re fermenting your own kimchi… I’m HELL Not) adds a spicy, tangy complexity, cutting the monotony of an otherwise just plain rich and decadent grilled cheese. The extra layer of savoury…
Unlike the usual marinated eggs (there’s an killer drunken eggs in my second cookbook that I adore, a recipe given to me by a very talented friend), the Korean ones call for a host of chopped up aromatics. Nothing subtle about it – like most Korean dishes. You mince garlic, spring onions, chilies, and add it to the marinade to steep your eggs in. When making these delicate jammy eggs, I always account for some casualties – inevitably…
Now that you’ve mastered poaching eggs at home, you can take this a step further by making your own cafe-style brunch at home. Do not be intimidated by making your own hollandaise sauce – it’s a cinch to put together, especially if you’re using an immersion blender. And don’t worry about it splitting, read the notes section below. The tiny amount of…
Honestly, I’ve always been intimidated by the idea of poaching eggs and only successfully poached my first egg back in 2020, during the circuit breaker. Once everything reopened, I just stopped poaching eggs. Too many things to do, too many things to cook. Variety is the spice of life! Recently…
These are the starting point for those marinated eggs you see topping your bowl of ramen noodles. They also instantly make any dish look more like a treat, their sunset-hued yolks teetering on the cusp of oozy and fudgy (the best of both worlds, like a Gemini!), promising to…
I love the salty-creamy-crunchy-spicy-sweet flavour profile of this. The raisins in the toast provide a surprising sweet contrast to the milky, creamy burrata, along with the salty pungency of the anchovies. The heat in the chili padi also helps break up the monotony of the heavy cheese…
