iamafeeder.net



Working 9-5: Wild Rice Salad


Aug
01


Team Feeder!

Since graduating a month ago (!) I’ve not stopped. Moving from stage to trial to private job, it’s been a bit of a whirlwind and, though I’m exhausted, I wouldn’t have it any other way. I’m not the kind of person who can do nothing for long periods of time, instead choosing to fill my diary as full as I can, as many dinner dates, coffee dates, lunch dates, private jobs, stages as is physically possible. Of course the downside to this is that when I get sick I get really sick, a classic case of burning the candle at both ends, and recently this is exactly what’s happened to me.

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"What, Are You Chicken? CHEEP-CHEEP-CHEEP."


Aug
22

I’ve actually managed to do quite a lot of cooking over the past few days, pretty good, right? So I’ve got quite the backlog of recipes and write-ups to get through, luuucky you!

This particular recipe is brought to you by Momma Lee. It’s a favourite recipe of hers which she adapted from a friend, and is super simple to put together, especially as she uses pre-cooked chicken legs. Very refreshing for the summer and keeps well in the fridge. Pretty sure we’ve been eating it quite a lot over the past few days…

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“What, Are You Chicken? CHEEP-CHEEP-CHEEP.”


Aug
22

I’ve actually managed to do quite a lot of cooking over the past few days, pretty good, right? So I’ve got quite the backlog of recipes and write-ups to get through, luuucky you!

This particular recipe is brought to you by Momma Lee. It’s a favourite recipe of hers which she adapted from a friend, and is super simple to put together, especially as she uses pre-cooked chicken legs. Very refreshing for the summer and keeps well in the fridge. Pretty sure we’ve been eating it quite a lot over the past few days…

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ARIGATO GOZAIMASU!


Aug
12

Tonkatsu, originally uploaded by jaxies.

So let’s get one thing straight: I am Chinese. I am not mixed, nor am I Filipina, Hawaiian, Japanese, Taiwanese, Malaysian, or any other brand of “Oriental”. I am full-blooded Chinese. My family are from Hong Kong. This is me.

However… I think I love Japanese food more than I love Chinese food. Sorry heritage. That’s just the way the panko crumbles.

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Spinach & Ricotta, A Heavenly Combination


May
17

So last night’s dinner party was a real hit. The chicken was delicious and crispy, the roast potatoes weren’t as crispy as usual, but the inclusion of sweet potato was definitely a good idea, and the roasted carrots and zucchini were delicious. Dessert were the aforementioned brownies, a scoop of vanilla ice-cream and a handful of raspberries. In fact, it was all so good that I didn’t manage to take any photos before it all got vacuumed up. So next time. Until then you’ll just have to take my word for it: it was good.

So tonight’s dinner was created out of a handful of things that were leftover in my fridge and store cupboard. I’m that girl that can make a meal out of anything. I had butter, flour, milk, spinach, ricotta, some leftover salad from last night which I dubbed the Mediterranean Salad, some Serrano ham and some lasagne sheets. Hello Spinach & Ricotta Lasagne.

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