Also known as jook, chok, Chinese porridge and rice porridge, congee is one of those traditional Chinese foods that reminds me of home. In particular, whenever us kids were sick, our parents made us congee of some sort, chicken, fish, pork or plain.
The following recipe is the most basic and most simple congee recipe that could ever exist. It serves 4.
Ingredients
- 1 cup long rice
- 2 L water
Instructions
- Add rice and water in a saucepan and bring to boil.
- Reduce to simmer for about one and a half hours, stirring.
Optional
- Add 400-500 g diced chicken (breast or thigh, which ever you prefer), pork or fish (white flesh) about 30 minutes before end of cooking.
- Add salt and pepper to taste at the end of cooking.
- You can cook the congee with garlic and ginger for flavour.
- If you like smoother congee, cook for longer and add more water as needed. If you like chunkier congee, cook for less time and use less water. I like my congee somewhere in between, and I find that the recipe above gives the exact right consistency that I like.
Frittatas are quick, simple and nutritious and can be eaten for breakfast, lunch or dinner. This frittata recipe can be used as a base to add in any leftovers to make a scrumptious meal.
Serves 2.
Ingredients
- 3 eggs
- ½ cup milk
- 2½ Tbs parmesan cheese
- 10g unsalted butter
- 1 tsp olive oil
- 200g ricotta cheese
- ½ cup cheddar cheese
Instructions
- Beat together eggs, milk and parmesan cheese until fluffy.
- Heat the oil and butter together in a small deep saucepan.
- Add egg mixture to saucepan and cook for 5 minutes until the edges start to set.
- Add ricotta and cheddar cheese on top and cook for a further 15 minutes.
- Grill for 5 minutes or until golden brown.
- Divide and serve with fresh salad.
This potato salad recipe has been one of my family’s favourite for over 10 years. It’s a really basic recipe that’s simple to make, keeps well in the fridge, and perfect for a summer barbeque.
This recipe is enough to feed 6-8 people as a side dish or 4-6 people as a lunch salad or small meal.
Not sure what type of potato to use? I recommend Western Potatoes’ which potato to use as a guide in choosing the right potato for the right recipe. My favourite potato is the Royal Blue potato, the most versatile potato for any dish.
Ingredients
- 1 kg potatoes
- 150 g bacon
- 3 eggs
- 1 small white onion
- 200 g mayonnaise
- ½ tsp paprika (optional)
Instructions
- Dice the 1 kg potatoes and place in a large saucepan, cover with cold water and bring to boil, then reduce heat to simmer for 8-10 minutes.
- Hard boil the 3 eggs.
- Chop the bacon and saute in a hot frypan/skillet with a little olive oil for 3-5 minutes.
- Dice the white onion.
- Gently combine all ingredients in a large mixing bowl. Season with salt and pepper.
- Chill in the refrigerator prior to serving.
Tips and Suggestions
My most significant suggestion is, experiment. Potato salads are hard to get wrong because they work well with varying amounts of ingredients. If you like bacon, add more bacon, if you don’t like egg, leave it out completely! There are no hard and fast rules with potato salad.
For a healthier version, use low fat bacon and mayonnaise.
Although paprika is an optional ingredient, it’s highly recommended to add it as it adds another dimension to the potato salad.
