Sunday, 8 September 2013


It's that time of year again. Although I'm happy to see Fashion Week roll around, I can't help but ask myself, where has the year gone? I've been living in NYC for a year now (review of the year to come) and have been lucky enough to be a guest blogger for 5thandJane again.

Enjoy the shows!

Thursday, 15 August 2013

Chicken Yakitori with Blue Apron

OK...So lets be honest, the worst part about cooking, isn't the cooking. It's the shopping and schlepping. The third S in the equation is SOLUTION. And I've found it! Blue Apron. Shopping done, schlepping done & all neatly packaged up ready for me to get my cooking-hands on.

I think I spent more time getting my Instagram video right, than chopping the veggies for dinner.

On the menu, Chicken Yakitori.


  • ¾ Cup Brown Rice
  • 2 Scallions
  • 2 Cloves Garlic
  • 1-Inch Piece Ginger
  • 1 Bunch Cilantro
  • 7 to 8 Ounces Long Beans
  • 3 Tablespoons Hoisin Sauce
  • 2 Tablespoons Soy Sauce
  • 8 Ounces Ground Chicken
  • ½ Cup Panko Breadcrumbs
  • 1 Tablespoon Sesame Oil
  • 8 Skewers
  • 2 Birdseye Chilis
  • 1 Lemon 
  1. Preheat the oven to 400°F. 
  2. In a small pot, combine the rice, 1½ cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer 25 to 30 minutes, or until the rice is cooked through and all the water is absorbed.
  3. Wash and dry the fresh produce. Thinly slice the scallions. Peel and mince the garlic and ginger. Finely chop the cilantro. Cut the long beans into 6-inch lengths.
  4. Make the glaze & chicken mixture:
  5. In a small bowl, make the glaze by combining half the hoisin sauce and half the soy sauce; stir until smooth. In a separate large bowl, combine the ground chicken, panko, ginger, garlic, sesame oil, half the scallion, half the cilantro, and the remaining hoisin and soy sauces.
  6. Using your hands, mix everything just until combined. 
  7. Divide the mixture into 4 equal pieces, and shape them into flat, oval-shaped patties. Place the patties on a lightly oiled baking sheet, and place 2 skewers in each patty. 
  8. Roast the yakitori in the oven for 6 to 8 minutes, or until browned, then carefully flip them over and cook 6 to 8 minutes minutes longer, or until browned on the top and cooked through in the center.
  9. To make the beans: heat some oil in a large pan on high until hot. Add the long beans and birdseye chilis and cook about 30 seconds, stirring. Season with salt and pepper. Add about ¼ cup of water and cook 3 to 4 minutes, stirring until the water evaporates and the long beans are crisp-tender. 
  10. Remove from the heat and squeeze the juice of half the lemon over the long beans. Stir in the remaining cilantro.
  11. To plate: Divide the rice and long beans between 2 plates. Place the yakitori on top of the rice. Spoon some glaze over the yakitori and some over the long beans, if you like. Garnish each with the remaining scallions and lemon wedges. 
Click on the image, to view the Instagram video.
Try Blue Apron for yourselves (if you're in the USA that is)! 

Monday, 29 July 2013

Roast Vegetable and Pomegranate Salad.

I don't know about you...but I LOVE to add pomegranate to salads. Not to sound like Jamie Oliver or Nigella and her sensual descriptions of food, BUT, they are little miracles when it comes to salad. They add a burst of colour and flavour. And thanks to Whole Foods, they come de-shelled in these neat packets. No muss, no fuss.

It might seem tricky at first, but trust yourself and you'll be fine.

Half head cauliflower, cut into florets
Half head broccoli, cut into florets
10-15 Brusselsprouts, cut in half or quarters (depending on the size)
3 tbs maple syrup
1 tbs whole-grain mustard
4 tbs olive oil
1 tsp turmeric
1 tsp cayenne pepper/smoked paprika
salt and pepper, to season
3 tbs Balsamic glaze
1/2 block goats Feta, crumbled
1/4 cup pomegranate seeds

Pre-heat the oven to 250 degrees Celsius (400 Fahrenheit).
Line two baking trays with baking/parchment paper.
On one tray: place the broccoli and cauliflower florets (NB to save some cooking time, you can par-cook them in the microwave with a little bit of water for 5 minutes). Drizzle 2 tbs of olive oil. Sprinkle turmeric and cayenne over the vegetables.
In a small bowl, mix remaining olive oil, maple syrup, whole grain mustard.
On the second tray: scatter the Brussels. Pour the maple mix over. Shake to ensure that all have been covered.
Put the vegetables into the oven to cook for 40mins - keep an eye on them.
Once the veggies have cooled, pile into a bowl and season with salt and pepper.
Sprinkle over the Feta and pomegranates.
Drizzle with the Balsamic glaze.

Hungry now?

Friday, 31 May 2013


There's nothing like a filling salad with lots of greens to make anyone feel better about the food on their plate.


  • 1 cup quinoa
  • 1 cup green beans, chopped
  • 1 green capsicum (pepper), sliced into stripes 
  • 1 telegram cucumber, cut into lengths (same size as capsicum) 
  • 5-10 green pitted olives, chopped into rings


  • 1/2 cup white vinegar 
  • 3 tbs orange zest
  • 1/2 cup of orange juice
  • 1 tbs caster sugar
  • 1 tbs olive oil 
  • Salt and pepper

  1. Cook quinoa as per packet, set aside to cool.
  2. To make the dressing, mix all the ingredients in a jar, place lid on and shake. Taste first, to see the balance of the vinegar and sugar. 
  3. Boil full kettle of water, pour over beans in heat proof bowl. Blanch for 2 -3 minutes, drain then put beans into iced water to stop cooking process. 
  4. Combine, quinoa, beans and remaining ingredients into a salad bowl. 

quinoa and green salad

Friday, 24 May 2013


Today's salad recipe is brought to you by the vegetable: Beetroot (Beets).

As the weather warms up, and the heavy jackets come off...looking in the mirror. It's time for SALAD. Shoozlife is bringing you a series of salads that will keep you satisfied and looking good for the Summer months. 

Serves 4-6.


  • 4 (large) beetroots, peeled and chopped into chunks 
  • 2 olive oil 
  • 1/2 red onion, thinly sliced 
  • 4 sticks celery, sliced 
  • 1 piece Lebanese bread (flat bread)
  • 1 Lebanese cucumber, quartered
  • 2 cups, rocket (arugula) 
  • 1/2 small block Feta or soft goats cheese
  • Dressing:
  • 3 tbs olive oil 
  • 4 tbs Balsamic glaze 
  • Salt and pepper


  1. Pre-heat the oven to 250 degrees (400 Fahrenheit).
  2. Place the beetroot in an aluminium foil tray, drizzle over the olive oil and shake to coat. Season with salt and pepper. Roast for 30-40 mins, turning occasionally. Set aside to cool.
  3. While the beets are cooking, place the Lebanese bread in the oven for 5-10mins, until crispy. Keep an eye on it so it doesn't burn. Break up into pieces. 
  4. Combine all ingredients in a large salad bowl, leave the cheese and beets for the top. 
  5. For the dressing, combine the ingredients and shake. Pour over the salad. 

roast beet fattoush salad

Monday, 13 May 2013


What to eat when the hubby is working late with a fridge full(ish) of veggies and eggs…baked eggs of course. Usually at around 4pm I start to think, what do I have in the fridge and what will I create with these random ingredients. Most days I’m not lazy and will venture after work to my happy place, wholefoods, but then there are days where I just don’t want to shop at all. Baked-eggs-for-dinner-tonight was one of those nights. Excited nonetheless, I started to plan…how hard could it be!

Yes I know I love to cook, and have no fear when it comes to the kitchen, but really this is easy, and you can make your own variation depending on what you have in the fridge too! It’s flexible…so relax and enjoy.

I had in the fridge, kale, capsicum/peppers, cherry tomatoes and feta. But feel free to use other veggies that you like. For example, spinach, zucchini, asparagus…if you can’t live without pumpkin, add in the extra step roasting them first, before starting the baked eggs!

  • 2 eggs, lightly beaten
  • ¼ onion, finely chopped
  • 2 tbs olive oil
  • ½ capsicum/pepper, chopped
  • 6 cherry tomatoes (if they are large you can cut up)
  • Half bunch of kale, chopped
  • 1 tbs Parmesan optional
  • Feta, crumbled (optional)
  • Salt and pepper, to season

  1. Grease a small ovenproof dish. I added some olive oil and made sure all the sides were greased and discarded the extra.
  2. Add feta to the beaten eggs (if using).
  3. Preheat the oven to 210 degrees Celsius.
  4. In a small frying pan, heat the olive oil, add the onion and cook for 3-5mins, until the onions look translucent.
  5. Once the onions are cooked, add the kale and capsicum/pepper for another 3-5mins, allow the kale to reduce.
  6. Add the kale mixture, tomatoes (and other veggies of your liking) to the ovenproof dish, mix around.
  7. Pour the egg mixture over and grate Parmesan cheese on top.
  8. Cook in the oven for 15-20mins (note, keep an eye on it, all ovens are different).
  9. To give the top a crunch, change to a high-grill for 2-3mins, once the baked eggs are cooked through.