Lamb chops with Char-grilled Capsicum, Squash and Chat Potato Salad! — by One wok, one pot, one pan on Wednesday, 30 November 2011

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(serves 2) I like to think of lamb chops as a great summer BBQ food, but who am i kidding, i would eat them any time of the year if i ...

Bavette con Ratatouille — by One wok, one pot, one pan on Thursday, 24 November 2011

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(serves 4) Ratatouille is a colourful vegetarian French stew originating from Nice, and i have to admit i first heard of this dish t...

Fortune Cookies — by One wok, one pot, one pan on Wednesday, 23 November 2011

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(makes 20-25) The first time i had this idea was maybe 5 years ago and i couldn't remember why i had never tried it again... until...

Pesto pasta with mix tomatoes and bocconcini — by One wok, one pot, one pan on Tuesday, 22 November 2011

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(serves 6-8) Inspired by the Classic Caprese Salad.  Whilst trying to come up with a new pasta dish to impress, one person said ...

Quinoa Salad with Shaved Cucumber, Pomegranate and Chicken — by One wok, one pot, one pan on Sunday, 13 November 2011

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(serves 4-6) Summer's coming, so time to get creative with the refreshing salads! The star ingredient for today is: pomegranate. I...

Jap Chae — by One wok, one pot, one pan on Monday, 7 November 2011

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(serves 4) One thing i find interesting is how most Asian food uses approx the same condiments (soy sauce, fish sauce, sesame oil, o...

Asparagus Risotto with Pancetta — by One wok, one pot, one pan on Wednesday, 2 November 2011

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(serves 2) More exploration with the vegetable of the moment! I have concluded that i love the crunch of asparagus, and that asparagus...

Happy Housewarming — by One wok, one pot, one pan on Tuesday, 1 November 2011

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I'm not sure what makes me more edgy: not exercising or not cooking. The last few weeks have been so busy with moving and various comm...

Pancetta wrapped Asparagus — by One wok, one pot, one pan on Tuesday, 1 November 2011

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(serves 6-8) Vegetable of the Moment: Asparagus I don't usually pay much attention to asparagus - i like it at brekkie occasiona...

Cherry tomato, Basil and Haloumi stacks — by One wok, one pot, one pan on Tuesday, 1 November 2011

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(makes about 30) Haloumi is a type of cheese originating from Cyprus. It's firm, chewy, and a little salty. It retains its shape wh...