The Hangry Chef

I'm quite partial to a pasta salad, and it just so happened I was feeling inspired and decided to throw one together with ingredients from my fridge and pantry and it was one of the tastier pasta salads I've ever had! I also just so happened to have buckwheat pasta in my pantry, making this wheat and gluten free, I also had a leftover roast chicken breast from the night before that I cut up and added to it but you don't have to add it if you don't like. You will need... 250gr dried pasta spirals 1 small carrot, peeled 1 large stick of celery 1 round tomato 2 shallots 1 heaped Tbs low fat aioli or whole-egg mayonnaise 2 heaped Tbs low fat sour cream 1/2 tsp dijon mustard 1 lemon, juiced salt and pepper 2 slices rasher bacon a small handful of chopped parsley Method... 1. Boil the pasta in salted water to al'dente using packet instructions, drain and place under cold running water to stop it cooking. 2. Cook the bacon to crisp and place on paper to

These are a hands-down summer must eat. They're so light and flavoursome that you'll wonder where they've been your whole life. I'm happy that they were easy to make, and I think the stand-out component of the dish is the sauce (which was also super easy to make- thank you Jamie Oliver!)... Let's stop dithering and get into it shall we? You will need... (makes 4-5 tacos) 450-500gr of white fish- haddock, cod or gemfish work well in this! 2 large, juicy limes 2 shallots 2 kiwi fruit 1/2 yellow capsisum 1/2 ripe avocado, diced 1 bunch fresh coriander, washed 1 large green chilli, deseeded tabasco olive oil salt and pepper 1/4 small red cabbage 1 small tomato, diced 4 or 5 small (8 inch) white corn tortillas fresh yoghurt for serving Method... 1. Start by slicing the fish into nice thick pieces and place on a plate. I removed the skin off mine and took out a few bones that were left in, if you aren't confident doing this yourself you can

This kind of gnocchi is really so much easier to make then the regular potato gnocchi. I have given a recipe for four serves, but really you can easily double it, store it in the fridge for lunches the following day or freeze the gnocchi (without sauce- just on a tray, separated to stop it from sticking) and reheat in boiling water on nights when you feel like something quick and yummy! I like to serve my gnocchi with a basic Napolitana sauce which takes around 25 minutes to cook and only requires a couple of easy ingredients. Topped with lashings of freshly grated parmesan, this yummy meal is delicious and not too bad for you either! You will need... (4 serves) 250gr fresh ricotta 1/4 cup of frozen spinach, defrosted, excess liquid squeezed out and chopped relatively finely 2 Tbs freshly grated parmesan 1 egg 1/2 cup plain flour small pinch salt & freshly ground black pepper extra flour for rolling For the Napoli 2 tins of diced Italian tomatoes 2 cloves garlic,

So let's ease into the new year with a reasonably healthy recipe... We'll overlook the cheese and aioli and think about all the great nutrients we're getting out of quinoa, lentils and baby spinach! I tried this one out for myself at home after a failed attempt at work. I realised that in order for these burgers to hold you can't change the quantities of egg at all in the original recipe (which was sourced online here- http://www.howsweeteats.com/2012/09/crispy-quinoa-sliders/ ). It really needs that extra egg white to bind the mixture and don't skimp on the cheese either, I didn't have provolone at hand so I changed it for grated extra-sharp cheddar. The biggest adjustments I made to this recipe were supplementing the chickpeas for lentils and sauteeing the onion and garlic to take out a little bit of the strong bite that raw garlic can impart. I also managed to put in some chopped parsley for flavour. You will need...(makes 10-12 sliders) 1 cup unc

Helloo all my Hangry followers out there! I'm very excited to be posting for the first time in 2016! I still have that child-like wonder at the beginning of the year and the hope that the coming year will be filled with great new adventures... Or it could just be that I've had over two weeks off work already and I've still got more then two to go. Ahhh bliss! As usual, the Christmas break has been filled with tonnes of food and drink. We've had the traditional 'Aussie Christmas' this year, which was a treat after spending last Christmas traveling the U.S.A. There has been no shortage of prawns, ham, other assorted cold meats, salads, more seafood, grilled meats, pavlova , smoked meats ... And don't even get me started on how many bottles of wine and cases of beer have disappeared between work Christmas parties, family Christmas's (we have two, consecutively- one with my family and one with my husband's family), then friends gatherings which a