Gamja Jorim (Spicy Soy Glazed Potatoes)


These are THE potatoes at our house and much whinging ensues if they are absent from my Korean dinners. The best thing about Korean food is having a whole bunch of different dishes and sides (banchan) to choose from but trying to make five things at once at the end of the day is enough to make me pull my cranky pants on. Sides like these potatoes keep forever so you can make them ahead of time and whip them out for a mid-week Korean feast. Or, if you like to keep it simple, just eat it with rice and kimchi. This recipe does the four of us for one meal but we are crazy for taters.

You can find gochugaru and corn syrup at most Asian supermarkets and all Korean supermarkets.

Gamja Jorim (Spicy Soy Braised Potatoes)

Adapted from Gamja Jorim (Korean Glazed Potatoes) over at My Korean Eats.

4 tbsp vegetable oil

6 medium potatoes, peeled and cut into 1 cm cubes

4 tbsp soy sauce

4 tbsp brown sugar

1 tbsp gochugaru (Korean chilli flakes)

6 garlic cloves, minced

4 tbsp corn syrup

2 tsp sesame oil

2 tsp toasted sesame seeds

Place a wide-based saucepan over medium heat, add vegetable oil and potatoes.

Cook, stirring occasionally, for 10 minutes.

Add soy sauce, brown sugar, gochugaru and garlic.

Stir together and turn the heat down to low, cook for 15 minutes or until you can pierce the potato with a fork.

Add the corn syrup and sesame oil, stir gently to coat the potato.

Transfer to a serving dish and sprinkle with sesame seeds.

Eat warm or keep in the fridge for up to 1 week.


Salty Almond Praline


Sooo has anyone else realised that all 6 seasons of Xena are on Netflix? I’m still on the first season but my crush on Lucy Lawless is well underway. I’m also in disbelief that it was aired right after school in the afternoon, so many sexual references! Xena and Hercules are also fun to watch because of the number of Australian and New Zealand actors who played bit parts before they got famous (and before they could act, ZING!).

Of course Xena has nothing to do with this praline, I’m just spreading the good word. I have doubled the original recipe because you need half for you and the other half for making friends, bribes etc. Sprankle over ice cream, fold into brownies or eat straight from the oven tray. Bonus points for being vegan and gluten free.

Salty Almond Praline

Recipe hardly even adapted from Salty Maple Almond Praline over at The Sugar Hit.

2 cups whole almonds

2 tbsp vegetable oil

4 tbsp maple syrup

4 tbsp brown sugar

sea salt to taste (I started with 1/2 tsp)

Preheat oven to 180 C and line a large baking tray with baking paper.

Mix all ingredients together in a medium bowl, taste and adjust the flavours to your preference.

Spread evenly onto your prepared baking sheet and place in the oven for 8 minutes.

Remove the tray and mix the nuts, spread out evenly and bake for another 6 minutes.

Remove from the oven, give the nuts a final stir and set aside to cool completely.

Break into pieces and store in an airtight container.

Jalapeño Cornmeal Muffins


I’m posting this recipe today because I’m going away until the 6th October and it’s impossible for you to be mad at me if you have a muffin in your mouth. I won’t always have access to a computer so I can’t make any promises about regular posting but this recipe is so good that it will see you through. They’re quite sweet but the cheese and jalapeño turn it into a savoury muffin and they are beyond perfection eaten warm with salty butter (splashing on some Tabasco doesn’t hurt either but when is Tabasco NOT a good idea?). I left all of the seeds in the jalapeño and you get a bit of warmth here and there but I’d say these are pretty safe for people who don’t handle their chilli well.

Jalapeño Cornmeal Muffins

Adapted from Jalapeño Sweetcorn Muffins over at Two Red Bowls.

1 1/4 cups plain flour

3/4 cup polenta

2 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup caster sugar

1 1/4 cups milk (or buttermilk)

2 eggs

3 tbsp honey

6 tbsp vegetable oil

1 jalapeño, finely chopped

1/2 cup grated cheddar cheese

2 spring onions, finely chopped

Preheat oven to 200 C and spray a muffin tin thoroughly with oil (you can also line it with paper liners but I find that the cheese in the batter sticks to them, making the paper hard to remove).

In a large mixing bowl whisk together the plain flour, polenta, baking powder, baking soda, salt and caster sugar.

In a small bowl whisk together the milk, eggs, honey and vegetable oil.

Pour the wet ingredients into the dry and mix until just combined then fold in the jalapeño, cheese and spring onions.

Divide the mixture between the 12 holes in the muffin tin and bake for 15-18 minutes, when a skewer poked in comes out clean.

Allow to cool for 5 minutes in the tin then transfer to a wire rack to cool completely.

Best eaten slathered with butter and hot sauce.

Cheesy Zucchini Bites


A savoury recipe? Whaaaaaaaaaat. Don’t worry, I’m not ill, I just had a bunch of zucchini’s to use up. As soon as these bites were cool enough I tried one, then another one, then just one more to be completely sure that they were DELICIOUS. These would be great for picnics, lunchboxes and as a savoury snack in general. You can flavour them any way that you like, just make sure you don’t add anything with too much moisture. I have dreams of doing a feta and mint version, how rad would that be?

Cheesy Zucchini Bites

Adapted from Baked Cheesy Zucchini Bites over at Mel’s Kitchen Cafe.

3 cups grated zucchini, packed (about 3 medium zucchini’s)

2 large eggs, lightly beaten

1 cup grated cheddar cheese

1/2 cup almond meal

1/2 tsp garlic powder

6 tbsp finely chopped parsley

1/2 tsp salt

1/4 tsp pepper

Preheat the oven to 220 C and line a large baking tray with baking paper, spray it lightly with oil.

Place the zucchini in a kitchen towel and wring out as much liquid as possible (do this over the sink).

Mix together the zucchini with all of the other ingredients in a medium mixing bowl.

Drop tablespoons of the mixture onto the prepared baking tray and slightly flatten them using your hands.

Bake for 16-20 minutes or until the edges start to brown (this depends a lot on your oven).

Allow to cool on the tray, eat warm or at room temperature.

Sweet Chilli Cheese Scrolls


My sister goes banay-nays over these. She doesn’t have a sweet tooth and can easily resist chocolate (ARE WE EVEN RELATED?!) but if I bake something with sweet chilli and cheese I’ve got to watch it like a hawk, she’ll be picking at it as soon as I turn my back. Another favourite variation is adding feta and baby spinach but only when I happen to have them in the house. If you don’t like rubbing butter into flour like this moi, very gently heat the butter and milk together until the butter is just melted, then pour it into the flour mixture and mix into a sticky dough. I like to use a pyrex dish to bake them in so that I can monitor how caramelised the bases get but you can cook these on any king of tray. Don’t be afraid to let the sweet chilli on the base burn a little, that’s where the flavour at!

Sweet Chilli Cheese Scrolls

I’ve had this recipe for so long that I only vaguely remember getting it from a magazine. Thanks anonymous magazine!

2 cups self-raising flour

1 tbsp caster sugar

40g butter

3/4 cup milk

5-6 tbsp sweet chilli sauce

2 cups cheddar cheese

Preheat oven to 200 C and spray a pyrex casserole dish with oil.

Mix the flour and sugar together in a large mixing bowl then rub in the butter.

Stir the milk in to create a soft, sticky dough.

Turn out on to a well floured surface and roll out into a large rectangle (about 40 x 20cm).

Spread the sweet chilli sauce evenly onto the dough (add more if you really like sweet chilli sauce).

Sprinkle the cheese evenly over the dough, then roll up into a large scroll so that you make a 40cm long scroll.

With an extremely sharp knife cut into 1.5cm thick pieces and place in the prepared tray with around 1 cm between each scroll.

Bake for 20-25 minutes until lightly browned, then repeat until all the scrolls are cooked.

Sweet Chilli Palmiers


Only make these if you can take them to party straight away to share with other people. If you don’t then you will end up eating one every time you go into the kitchen and before you know it half the tray will be gone. Not that it happened to me. All conjecture. They’re a perfect two bites, one if you’re determined. Don’t be scared if the sweet chilli burns on the bottom, it’s meant to happen and once you eat one you will understand why. I have also made these with a filling of cream cheese and semi-sundried tomatoes but to be honest I am a sweet chilli gurl 4 lyf. If you do make these to go to a party I would recommend doubling or tripling the recipe, they tend to go fast. Of course the amount of sweet chilli and cheese is negotiable but I found that 4 tbsp of sweet chilli was a good amount to coat the puff pastry without it dripping out too much when you roll it and cut it.

Sweet Chilli Palmiers

Recipe by Ainsley Badman.

3 sheets of puff pastry, thawed

12 tbsp sweet chilli sauce

2 cups grated cheddar cheese

Spread 4 tbsp of sweet chilli sauce on each piece of puff pastry.

Sprinkle each piece of puff pastry with one third of the cheese.

Roll up two opposite sides of the pastry until they meet in the middle, press them together and repeat with all three pieces.


Chill the rolled pastry in the fridge for 30 minutes.

Preheat the oven to 200 C while the pastry is chilling, and line a large baking tray with baking paper, spraying it lightly with oil.

Slice the rolled pastry into 1cm pieces and arrange on the baking tray, leaving enough space to allow for the pastry to puff up.

Bake for 10-15 minutes, until the pastry is puffed up and golden brown.

Allow to cool on the tray then store in an airtight container.