I love the speed and ease of cooking with a wok. My recipe for Chicken Cashew Stir-fry with Noodles is a breeze to prepare. Once all the ingredients are chopped, they go straight into the wok and everything cooks rather quickly. The sweet hoisin sauce and toasted sesame oil give this dish its distinct oriental flavour while the cashews provide a contrasting texture. Add the convenience of ready noodles and you’ve got some seriously good comfort food. So wok this way!
Who says tomatoes are a vital to a good pizza? Red pepper paste, particularly the one from Olive Branch, is the new tomato sauce. There are no tomatoes on this pizza, just lots of delicious red peppers (red pepper paste, roasted red peppers from a jar and fresh red peppers) as well as mushrooms, green and black olives, onions and mozzarella. Many of these ingredients are leftovers from the Cheese and Mushroom Frittata recipe so it’s an ideal dish to make in the same week.
I make fresh pizza dough in my breadmaker (it only takes 45 minutes) but ready-made dough or store-bought (pizza crust mix) could do. My trick is to leave the dough to rise in the breadmaker for about an hour then not knead, flour or roll the dough after I remove it. This results in a fluffy and thick crust ideal for a deep dish pizza. Remember to coat your hands with some olive oil so the dough doesn’t stick when you handle it.
A frittata is an omelette of Italian origin that is thick, almost like a crustless quiche. It’s perfect for brunch, lunch or dinner. You can put almost anything in a frittata and it’s a great way to use up any leftovers. My favourite ingredients are mushrooms, onions, red peppers, cheese and parsley. These ingredients not only go very well together, they lend a beautiful vibrant colour to the dish!
It looks like a lot more work than it actually is. Here’s how to make this colourful and tasty frittata.