Cooking doesn’t have to be a daunting experience. We believe that with a few pointers, anyone can create simple, delicious, beautiful meals at home. Here are three of our favourite recipes that are hearty, tasty, and above all, easy to make for any cook.
Life-Changing Soft Scrambled Eggs
(From Pinch of Yum)
Nothing beats the custardy, creamy goodness of properly scrambled eggs. Over toast, in a croissant, in a breakfast wrap, in a buddha bowl (!) … the possibilities astound.
Our tips and tricks:
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Egg proteins are delicate things. Use a non-stick aluminium pan paired with a silicone spatula to get the most perfect fluffy, even texture.
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Toss some shredded cheddar cheese in the mix for extra velvety richness.
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Go gentle and use medium-low heat. Wait till the butter has stopped bubbling before you add your eggs, and then stir often (for sheety eggs) or continuously (for curdy eggs) until they’re just done.
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Timing is key. Turn off the heat while the eggs are a tiny bit too moist — they’ll continue to cook themselves with residual heat. No one wants dry, overcooked eggs!
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Get creative with your seasonings: try smoked paprika, chives, flaky Maldon sea salt, or your favourite hot sauce.
Hearty Burrito Bowl with Greens
(From Cookie and Kate)
It’s midway into your week, and you’re already feeling groggy. A fresh burrito bowl with super flavourful ingredients is the kick you need to beat the summer heat — marinated kale, seasoned black beans, brown rice, and avocado salsa verde. This recipe caters to all appetites, being both gluten-free and vegan.
Our tips and tricks:
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For extra delicious brown rice, lightly toast the dry, uncooked rice with olive oil in your pan (we recommend using our non-stick saucepan or chef’s pan for easy cleanup).
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Once the rice is lightly toasted, add your stock or water and a bit of salt to bring out those yummy, nutty flavours.
Pasta Puttanesca
(from Serious Eats)
We know it’s tempting, but you can’t just eat bolognese seven days in a row. Revitalise your taste buds with this simple, moreish pasta dish, originally from Naples. The base of this dish is its richly flavoured oil: by sautéing garlic, chilli flakes, and anchovy, you create a nutty, savoury soffritto that makes this dish shine.
The ultimate perk with this recipe is that it requires no fresh ingredients — great for when a trip to the grocery store feels like an insurmountable challenge.
Our tips and tricks:
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Nothing beats a good sauté pan for that crucial last-minute sauce-toss, which infuses flavours beautifully into the pasta.
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Salt the water you use to boil your pasta — it brings out more depth of flavour.
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Don’t overfill your pot with water; it takes unnecessarily long to boil, and puts you at risk for boil overs. Use enough water to fully submerge the pasta with room to stir.