Recipe: Greek Chicken Gyros with Tzatziki

In a previous post you may have seen me mention us having this for dinner:

Well, today, we did it again:

Except this time I tweaked a few additional things with the recipe that made it more suited to our taste. It was so good. There was less acidity overall so you could really taste the spices in the chicken, and the tzatziki was creamier, crunchier and more garlicky, which I absolutely loved.

We were so eager to dig in that we didn’t even bother taking proper photos this time haha. Jacky and I both liked it better than the first time I made it, so to ensure I remember what I actually did, I’m writing this down.

This recipe is a mix between this one by Cooking Classy and this one by Modern Honey with my own changes based on what we had in the fridge. 100% would recommend and plan to make it again regularly.

This recipe makes about 4-5 gyros. For the greek yoghurt, I tried a 0% fat one the first time and a Fage 2% fat lactose free one the second time. I much, much prefer the consistency and richer flavour of the Fage 2% fat greek yoghurt for this dish.

Read More

Recipe: Jacky’s Shrimp Pasta Pomodoro

This is another one of Jacky’s recipes. He made this earlier in the month and it tasted sooo good I immediately asked him to write up the recipe for me.

Why haven’t I posted it until now? Because, earlier in the month, I was busy with life and then I was stressed as all hell. But now we’re getting a little more back to normal, and a little more back into the groove of things :)

Jacky is a great cook and often makes up really great recipes on the fly based on what we have in our fridge, then later forgets how he made them. That’s what these posts are for! So even if nobody tries them, we can at least still look at them to remind us how we made the food we liked haha.

The secret ingredient was bacon fat that we had in our fridge from when I fried up a load of American bacon. Mmmm… I’m guessing that’s what gave it its rich umami flavour. If you don’t have bacon fat, I’d recommend adding butter.

Please let us know if you end up trying it too!

Read More

Recipe: Pasta Primavera

This is my hubby’s recipe that I asked him to write for me because the first time he made it, I loved it. Now he’ll make it for us about twice a month and it’ll last us 3-4 meals. It tastes great on its own as a vegetarian dish, or you can serve it with pan-fried salmon if you’re feeling fancy.

And also because it’s his recipe, he included far more detailed ingredient quantities and also wrote it in a much neater format I usually do haha.

Thank you hubby <3

Read More

Recipe: Tuna Nicoise Salad

I made this last night based off this recipe because we wanted to eat something healthy and happened to have a number of ingredients for a wannabe tuna niçoise salad.

It was so easy to throw together, and turns out the hubby liked it so much he wanted it again today. So I should write this down so I don’t forget what was in it or how to make it:

Read More

Recipe: One-Pan Egg Fried Riced Cauliflower

This is less of a recipe and more of a throw-everything-in-a-pan-and-stir-fry-it sort of thing. It’s so easy to make, tastes good, saves on washing up, and is healthy (literally a bowl of veggies + protein).

These are instructions for using frozen produce, because we can’t finish Costco-sized packs of meat and veg in a day. Feel free to make substitutions, just alter your cooking time accordingly.

Also, as much as I’ll try and give instructions and provide cooking pointers, it’s not a fool-proof recipe; your appliances will differ from mine so adjust accordingly. Neither will I have accurate measurements of salt/pepper/oil etc. – I prefer my food a little less salty, but you season it how you like.

Let’s get started.

Read More