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.
These are favourites that I’ve found online that I either want to try or have already tried. I’m noting them all down so I don’t forget and can easily find them, and will add to this as I go along. Let me know if you’ve tried any!
Easy Skillet Breakfast Potatoes – this was genuinely so quick and easy to make. I threw in what I had in the pantry: butter, garlic clove, salt, pepper, rosemary, paprika. Jacky doesn’t give this score liberally but he rated it 10/10.
Fluffy Pancakes – these were genuinely easy to make and tasty, and for once I did not find it too sweet. However, when she says ‘fold’ the wet ingredients into the dry ones she actually means ‘gently whisk’ (per her video and what I found in my attempt), and when she says ‘medium-low’ heat, I found it worked better when the heat was closer to medium than to low.
Tamagoyaki – I made the sweet version but mine turned out a little burnt on the medium-high heat. I just used a regular pan so think I poured too much mixture in, meaning I had to wait longer for it to cook enough for me to start folding. It tasted good though! Just the right level of sweet / salty balance.
This recipe is based on The Londoner’s Epic Fish Tacos. The hubby doesn’t love cilantro so I’m omitting half of it. And the rest is altered based on what we normally buy and what we currently have in the fridge courtesy of Costco, as well as how lazy I am. The hubby and I loved it, but I apologise in advance to all Mexicans everywhere that I may be offending with this recipe haha.
This was enough for us with a little guac left over to finish with some pita chips. We weren’t too hungry to begin with, but one taco is the size of a small burrito so you should be good.
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.