Shanghai noodles were a regular dish in my house growing up, and I was usually the one going back for thirds. Now that I’m the one making them for my own family, I appreciate them for a different reason. They’re quick to make, everyone enjoys them, and I know my boys will actually sit down…
Category: Condiments and Sauces
Mango Chutney
If you’ve never made mango chutney at home, it’s actually pretty easy. I like that you can adjust the sweetness and spice to your own taste, rather than having to stick with whatever comes in a jar. Mango chutney has that mix of sweet, tangy, and slightly spicy flavours that goes well with so many…
Coconut Milk: Choosing the Right Kind for Cooking
Coconut milk is one of those ingredients I like to keep in the kitchen, especially when I’m making curries, soups, or anything that needs a bit of creaminess. I also use it in desserts, and it works well in things like rice pudding and chia pudding. One thing I’ve learned is that not all coconut…
Purple Miso Crunch
Coleslaw, a classic salad loved for its crunchy texture and refreshing taste, gets a creative makeover with the addition of vibrant purple cabbage and a flavourful miso dressing. This vibrant and nutritious dish not only brightens up your table but also treats your taste buds to a delightful combination of textures and flavors. The Beauty…
Skip the Bottle: How to Make Real Ketchup at Home
Most store-bought ketchup is basically tomato paste drowned in high-fructose corn syrup and salt. If you have an abundance of fresh tomatoes sitting on your counter, turning them into ketchup is one of the easiest ways to use them up. You skip the artificial junk, control the sweetness yourself, and end up with something that…