Easy Brunch Potatoes II (soy sesame)

Brunch potatoes
As Promised, here is my lazy serendipitous brunch potato recipe.


Serves two.


 1 kilo of potatoes

1/8 cup Soy sauce 30ml

smoked paprika

1 table spoon sesame seeds

2 teaspoons honey

1 teaspoon minced garlic

1 teaspoon chilli flakes

4 tablespoon of olive oil


  1. Preheat the oven to 200°C or 400°F fan assisted.
  2. Wash the potatoes thoroughly.
  3. Roughly cube the potatoes into bite size pieces. I like to make really thin and chunky pieces for texture.
  4. Place the potatoes in a pan and fill the pan with water. You want to fill it about 3 centimetres past the potatoes in the pan.
  5. Cover the pan and bring to a boil.
  6. Keep checking the potatoes every 5 minutes to see if it is tender. On a medium flame it should take about ten minutes and no longer than 15 minutes.
  7. Drain the potatoes using a colander or sieve.
  8. Heat 1 tablespoon of oil in a pan and add about a heaped tablespoon of sesame seeds and garlic.
  9. In a bowl, mix about a teaspoon of paprika, and chilli flakes with the remaining oil.
  10. Stir for about a minute on medium heat.
  11. Add the soy sauce, I prefer using light soy sauce, and reduce the sauce for 5 minutes on medium heat.
  12. Turn the heat off and stir in the honey.
  13. Mix the spice till it is well combined.
  14. Transfer the potatoes to a bowl and drizzle the oil spice mixture, make sure to use a rubber spatula to get every last bit of the yummy oil spice mix
  15. Toss the potatoes in the oil. Until each piece is well coated.
  16. Place the potatoes in one even layer on a cookie sheet.
  17. Bake the potatoes for 10 minutes.
  18. Take the potatoes out of the oven and transfer to a bowl.
  19. stir in the soy sesame mixture and place potatoes back on cookie sheet.
  20. Switch the oven setting to grill for about 7 minutes to give the potatoes a crispier texture.



Enjoy your meal!!



Healthy Snacks I-Roasted Chili Oil Chickpeas


400 grams tin of chickpeas


1/2 teaspoon chili flakes

3 tablespoons chili infused olive oil or plain olive oil.


  1. Preheat oven to 200 degrees Celsius or 420 Fahrenheit .
  2. Drain the chick peas and rinse thoroughly.
  3. Transfer Chickpeas to a bowl and drizzle oil, 1/2 a teaspoon of chili flakes and a pinch of salt.
  4. Mix through using hands or a flash spatula.
  5. Lay out chickpeas  in a single layer on a parchment paper on a cookie sheet or baking tray.
  6. Bake for 40 minutes. Keep turning every 10 minutes.
  7. store in an airtight container for a week.


Simple meals for 1- Spaghetti Carbonara

serves one
15 minutes



1/4 cup of diced pancetta (thick bacon)- 70 grams

2 large egg yolks for a creamier dish or 1 large egg

1 clove of garlic

 100 grams spaghetti


freshly ground black pepper

11/3 cup Parmesan cheese

olive oil


  1. In a pan boil about 1.5 liters of water and add a pinch of salt once boiled.
  2. Add spaghetti to boiling water and boil for about 8-10 minutes, or until satisfied with texture.
  3. Using a spoon or ladle set aside about a cup of pasta water. Drain spaghetti. DON’T RINSE YOUR PASTA!!!
  4. Chop of the ends of garlic, then using the flat side of a knife squash garlic.
  5. Heat about a tables spoon of oil and add the garlic to the pan.
  6. Using a spatula, stir garlic for about 20 seconds, then scoop out of pan.
  7. Add pancetta to pan and add 1 teaspoon of black pepper. Stir for about 2 minutes and turn of heat.
  8. Add spaghetti to pan and toss. Taste pasta for salt and add more salt if desired. Please don’t be shy, I personally like my carbonara with some chili so go ahead and add some if you would like.
  9. Take pan off hob.
  10. Quickly mix half of Parmesan with egg.
  11. Add egg mixture to pan and toss well with pasta.
  12. Serve your dish and sprinkle remaining Parmesan on top of dish.


How to Eat more Veges and Fruits I- Shaksh(o)uka

Shaksh(o)uka is a dish popular in the middle east and is thought to be originally of Tunisian and Morrocan Origin. It is an easy meal and a good way to take a backseat from carbs and get your five a day in one meal.

It’s perfect for any meal and like you’ll most likely have these ingredients in your pantry.

This is my adaptation of the traditional shaksh(o)uka, I do not in anyway claim to be a novice on how to traditionally prepare this dish.

Serves 1



2 medium eggs

1 medium onion finely diced

1 clove of garlic minced

3 table spoon olive oil

1/4 teaspoon of cumin

1/4 cup of frozen peas thawed-100 grams

Finely sliced bell peppers

2/3 cup finely sliced bell pepper- 117 grams

1/4 cup finely sliced aubergine-60 grams

1 1/2 cups cubed tomatoes- 200 grams

1 small chili minced- 2 teaspoons crushed chili

You don’t need a cast-iron

  1. preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit.
  2. Heat your cast iron frying pan or a regular flying pan on your stove/ hob.
  3. next add the olive oil to the pan.
  4. Perform the oil test and add the chili, cumin, onion and garlic. Saute for about a minute and a half.
  5. Add the tomatoes and stir for about 4-5 minutes on medium-high heat.
  6. Add the rest of the vegetables and stir for a minute ad a half.
  7. Add a pinch of salt, some black pepper and stir.
  8. At this point you at to turn the stove of and taste the sauce t see if it is seasoned to your taste! again gently add in extra salt, pepper or chili until you are satisfied.
  9. Now if you are using a regular frying pan go ahead and transfer the contents into a shallow casserole dish.
  10. Make two wells in your dish/ cast iron and crack your eggs into each of the wells.
    make wells in your dish.


  11. Place the dish/ cast iron in the oven and bake until egg is to your preferred consistency.

For runny eggs – bake for 3 minutes

For well done egg – bake for 7 minutes.


Now you can serve this dish up with some toast sticks or rice crackers.


Chili Chorizo Pasta

00serves 2
15 minutes


1/3 cup diced chorizo-150 grams

1 small onion( about 1/4 cup finely diced)-150 grams

1 garlic clove finely diced

1/2 cup tomato passata or marinara sauce-115 grams

1-2 teaspoon chili flake

1 teaspoon mixed Italian herbs

spaghetti about 7 centimeters diameter when held in fist-200 grams

2 tablespoon Olive oil

1 red bell pepper( finely sliced)


  1. Bring water to boil in a pan- about 2 liters. Add a generous pinch of salt once it starts boiling.
  2. Add pasta and boil for about 8 minutes or until to your satisfaction.
  3. Sieve the pasta and save about 1/4 cup of the pasta water. WHATEVER YOU DO, NEVER RINSE PASTA ONCE BOILED. JUST EMPTY IT INTO THE COLANDER AND STEP AWAY!!
  4. Heat oil in a pan.
  5. Do the hot oil test, then add onions, garlic, chili flakes, red bell pepper and saute for about 1 minute and a half.
  6.  Add chorizo and continue to stir for about 1 minute.
  7. Add the passata/marinara and mixed Italian herbs. Mix well and add a pinch of salt and about a pinch of freshly ground black pepper..
  8. Add the pasta and mix well with sauce.
  9. For a more saucy pasta, drizzle in pasta water until texture is to your desire.
  10. Taste pasta and again season it to your satisfaction. Add more salt, more chili or more herbs.


Cooking Tip 1. (Oil Test)

I have decided to start a new series were I just give general cooking tips and the first tip is how to know if your oil is hot enough.

Why is it important?

I personally love and welcome every and any opportunity to learn and as a science lover I think its nice to always try and explain the reasoning behind each action. Essentially you want your oil to be hot enough as this would ensure that the surface area gets not only nice and crisp, but that the flavor of whatever you are cooking stays intact and your vege/ meat remains JUICY.

SO how do you actually do the test.

You will need:

a wooden spatula

 a pan/ pot of oil heating up

Essentially you want to insert the narrower end of the spatula into your oil heating up and what you are looking for is the formation of tiny bubbles around the circumference.


Quick Ginger-Soy beef stirfry

serves 2


Beef Marinade

1/8 cup of dark soy sauce

2 teaspoon chili flakes

2 teaspoon honey

1 teaspoon smoked paprika

1 teaspoon minced ginger ( about the top segment of your thumb)

1 clove garlic, minced

optional: 1/8 cup of rice wine

For the beef: 300 gram beef steak sliced to about strips of 1.5 cm thickness and to what ever length of preference.

  1. Place all of the beef marinade ingredients together into a bowl and stir to combine.
  2. Place the beef into the bowl and stir until each strip is well coated.
  3. Cover with cling film and leave in a fridge to marinate for how ever long.

Stir fry

carrot strips

Bell pepper strips

optional add ins

crispy caramelized onions

sesame seeds

chopped cashew nuts

N.B: please feel free to use whatever veges you have available.

  1. Bring marinated beef to room temperature, this will help make the texture!
  2. Heat your wok with about a tables spoon of sesame oil (any oil will do really! nut the sesame oil adds a nicer flavor).
  3. Add the beef once the oil is hot. (tip: place the end of a wooden spatula in oil and if bubbles appear rapidly around the circumference, you can start frying)
  4.  Fry the beef strips until it is to your taste. see Side Note below for guidance.
  5. Add veges and stir fry for 30 more seconds.
  6. At this point you want to try the sauce, if not tasty enough add some more soy sauce, some more chilli whatever you feel will make it taste better! Don’t be shy go on!!!
  7. serve sauce with some rice or noodle what ever your preference is. go wild with the optional add ins!

Side Note

  1.  1 minute for rare beef
  2.  1 minute 30 seconds for medium
  3. 2 minutes and 30 seconds for well done