Dumpling tacos are the ultimate culinary mashup, where the heartiness of tacos meets the delicate artistry of dumplings, creating a dish that’s pure joy in every bite. This incredibly tasty plate of food, originally by “Dished by Kate” made its way into the Tasty Spoonful kitchen when we caught a glimpse that it might be a great vehicle for Rayu… we were not disappointed!
These delightful bites bring together the best of Mexican and Asian cuisines, creating a mouthwatering experience that’s both familiar and excitingly new. Whether you’re a taco enthusiast or a dumpling devotee, this recipe promises to be a hit at your next meal or gathering. Get ready to impress your taste buds and your guests with this innovative and delicious creation!
In case you weren’t aware, deviled eggs are making a comeback. Just like egg mayo toast is practically breaking Tik Tok right now, the Greats of the cooking world are also looking back to the past and bringing forward deviled egg recipes in one mind-blowing incarnation after another. The inspiring thing is, that since the 70’s & 80’s when this gorgeous little googie was an every-gathering essential, we’ve now got access to an entire planet’s worth of ingredients… so deviled eggs be basic no more.
This particular recipe took its inspiration from a post that went viral with 12 different types of deviled eggs on it. It featured everything from original curry mayo to caviar and creme fresh and right in the middle of these mad creations was a gochujang and kimchi egg calling me into action… I love Korean flavours, and I already knew how well Rayu goes with eggs, so this recipe was pretty much inventing itself right in front of me. Plus it was an awesome excuse to throw a deviled egg party, because why not, 1773 again somewhere, surely!
Sometimes it’s the simplest recipes that knock it out of the park. I accidentally created this smoked salmon penne with lemon parmesan crumb because I wanted something like a pasta bake but couldn’t be bothered with all the effort of a white sauce (not to mention the cleaning up, or the calories!). So this delicious creation was born out of pure laziness and ingredient availability – although I am not confessing to having the highest quality smoked salmon in Perth in my fridge each week (that was a happy accident)… but I do keep the obvious basics like pasta, breadcrumbs, lemon, cream and dill on hand!
What I do consider to be a bit of a stroke of genius in this dish is that it involves making the toasted crumb separate to the pasta itself. Insert shock face emoji here! What it means is that you can control the cooking time and therefore the browning of the topping, so you can toast it to perfection and not have to worry about it burning in the event your bake doesn’t cook as quickly as planned. And, you can make it while all the other ingredients are being prepared. Time-saving with guaranteed results, what’s not to love!? I’m going to be oven-baked crumbling the life out of everything from here to eternity and I imagine you will too after you try this…
If you’re not a fan of the humble Brussels sprout, the first question I’d put to you is, have you had it any other way than boiled by your grandmother? Because I hadn’t, but once I discovered this humble vegetable in all its versatility, I’ve never been more of a convert in my life. Charred on the BBQ, coated with a glaze, baked with parmesan or added to a stir-fry; I’ve actually found myself quite impressed by all the ways in which this humble little cabbage impersonator can enhance your dinner table.
That said, I’d never thought of eating them raw before trying this recipe… I assumed they’d be too pungent and a little bit acrid… but if you’re going to get into the world of eating raw kale, you may as well throw caution to the wind and just get involved in the cruciferous-magniferous experience right? And, I’m here to tell you, expect to be impressed.
It’s a rare thing for me to make a recipe over and over again, but this salad is a very regular feature in my life. Not only because it’s downright delicious, but also because it’s just so blooming good for you AND because it literally keeps for days… it’s pretty much the only make-ahead salad that I know of that actually stays fresh at least till Wednesday!
For the love of kale, cabbage and all things cruciferous…
If kale and cabbage had a baby they’d have made Brussels sprouts… and actually, they did. Everything leafy green in this salad is a derivative of something extraordinary… hillside kale from long-forgotten Mediterranean times. I like to imagine some Shepard saw his goats eating its forefather (a leaf that looks like what you find on the outside of broccoli) and thought to himself “If it keeps the goats healthy, then maybe we should eat it too” and thus the whole evolution of the cabbage family and all of its derivatives was born. I have no idea if this is actually what happened, but I do like the idea of one random unassuming fellow accidentally making such a huge impact on the evolution of vegetables as we know them…
It is true, however, that all of the brassicas (cruciferous vegetables) we know today did come from these humble origins. We actually do have this one simple plant to thank for broccoli, cabbage, cauliflower, Brussels Sprouts, bok choy all the different types of kale and more. It’s extraordinary to think that all of these vegetables came from one little seemingly insignificant weed.
Kale me healthy…
The thing I love most about the vegetables of the cruciferous family, however, and one of the other reasons I love this salad so much, is that they are just so incredibly good for you. Instead of an Apple a day, the saying really should be “A brassica a day keeps the Doctor away”: They are packed with essential nutrients and bioactive compounds that provide numerous health benefits. From their capacity to contain obscene amounts of minerals and vitamins to their incredibly powerful phytochemicals, there’s an abundance of reasons why you’d want to make sure to incorporate them into your regular diet:
Packed full of Nutrients: Cruciferous vegetables are generally an excellent source of vitamins, minerals, and dietary fiber. They contain vitamins C, K, and E, as well as folate and various B-vitamins. They also contain important minerals such as calcium, potassium, iron, selenium and more.
Antioxidant Properties: Cruciferous vegetables contain powerful antioxidants like beta-carotene, vitamin C, and selenium. These antioxidants help protect the body’s cells from oxidative stress, which can reduce the risk of chronic diseases.
Cancer Prevention: Studies suggest that the phytochemicals in cruciferous vegetables may help reduce the risk of certain cancers, including breast, prostate, lung, colorectal, and stomach cancers. The compounds sulforaphane, indole-3-carbinol, and isothiocyanates found in these vegetables are believed to have cancer-fighting properties – they are powerful anti-oxidants, detoxifiers, and may even help to reduce the amount of excess estrogen in a woman’s body.
Anti-inflammatory Effects: Cruciferous vegetables contain anti-inflammatory compounds that can help reduce inflammation in the body.
Heart Health: The high levels of fiber, potassium, and antioxidants in these vegetables contribute to heart health. These nutrients can help lower cholesterol levels, reduce blood pressure, and improve overall cardiovascular function.
Digestive Health: Cruciferous vegetables are a good source of dietary fiber, which aids digestion and promotes a healthy gut. They can help prevent constipation and support a diverse gut microbiome.
Detoxification Support: Cruciferous vegetables contain compounds that support the body’s natural detoxification processes. They can enhance the liver’s ability to detoxify harmful substances and promote overall detoxification.
Bone Health: Rich in vitamin K and calcium, cruciferous vegetables can help to build and maintain strong and healthy bones. Adequate vitamin K intake is essential for bone health as it helps regulate calcium absorption.
Improved Immune Function: The high levels of vitamin C and other antioxidants in cruciferous vegetables help the immune system function at its best.
So whether you’re about to roast a cauliflower, or contemplating adding some broccoli to your next stir fry… I’d highly recommend getting more of these veggies onto your plate. And certainly, at the very least incorporate this salad into your life: it’s a health bomb in every nutritious and delicious serving.
It is with great sadness and a heavy heart that have to announce that I ate kale and liked it.
Chop it so fine you can’t tell which vegetable it originally was
Salt it and massage it so the moisture starts to release and soften the leaf material – leave it for a good 10 min or more.
Then add everything else…
A note on ingredients:
Whilst this is a relatively simple salad to make, there are some things worth noting about how to get the best and tastiest results, and some ways you may wish to change or enhance things to make it suit your own personal tastes.
Kale: You can use either Tuscan or curly kale for this recipe, I’ve used both and I actually use a combination of the two because I like the diversity in textures – but any kale will do. Just leave out the stalks, they are definitely too chewy.
Brussels sprouts: I chose to use purple sprouts for this recipe – but mainly because I just thought they were so pretty and wanted to photograph them. I usually use regular sprouts for this recipe, but if you can find the purple ones, they are really very good for you, so it’s no harm going purple if you can!
Pecorino: You could probably use another hard cheese if you can’t find pecorino, but you would need to add extra salt to the recipe if you do – it’s definitely the extra saltiness in this cheese that contributes to the overall deliciousness of this dish.
Almonds: I always use roasted, but sometimes (which let’s you know what a foodie I am) I’ve only had smoked almonds on hand… and let me tell you, the flavour is fabulous, so if you can find smoked almonds I highly recommend you use them instead – but they at least need to be roasted – raw almonds just don’t cut the mustard so to speak.
Salt: I use Himalayan pink salt probably because I’m am ex-hippy but you can use any good quality sea salt.
Mustard: Being a family with a resident French person, we always have Dijon mustard on hand – and I think it works brilliantly in this recipe, that said, I can imagine that wholegrain mustard would work too.
Lemon: I don’t think you could substitute in lime or vinegar and have the same full-powered flavour experience. There’s something about the combination of pecorino, almond, and lemon that really works – but if you were mid-creation and realised you’d no lemons on hand, possibly apple cider vinegar may also work.
Cheesy, salty, crunchy and fresh this vibrant and oh-so-nourishing salad is certain to become a new favorite in your weekly meal prep and a summertime dinner favourite.
Equipment
1 food processor with slicing attachment
Ingredients
1headcurly kale(stems removed)
1bunchtuscan kale(stems removed)
1wholered onion(chopped fine)
500gramsbrussels sprouts(outer leaves and stems removed)
1cuppecorino(grated fine)
1/2cuproasted almonds((smoked also go really well))
1/2cuplemon juice
1/2 cupolive oil
2tbspdijon mustard(more to taste if you like)
2clovesgarlic
1tspsalt
Instructions
Prepping the greens
Chop the Brussels sprouts and kale extremely fine using a food processor or with a sharp knife and a lot of patience/skill
Add about 1 tsp of salt to the greens and massage it through, set aside for at least 10 minutes before adding the other ingredients.
Assembling the salad
Mix olive oil, mustard and lemon juice with a pinch of salt and pepper for the dressing.
Combine all ingredients and mix through the dressing.
Serve topped with a sprinkle of chopped almonds and shavings of pecorino.
Notes
This dish is probably the most filling salad you’ll ever eat so it works very well as a main event, but it also equally pairs with chicken and fish as a side.
This recipe makes 4 servings so if there are leftovers, you can store them in an air-tight container for up to 5 days!
These Thai chicken meatballs are so unbelievably flavorful and make a wonderfully healthy and nutritious mid-week meal, especially paired with an Asian-style salad. Made with ground chicken, Thai spices, and breadcrumbs, they can be baked or fried to perfection, and they are 100% customisable to your own taste preferences.
I tend to serve them with a sweet chili dipping sauce as an appetizer or pair them with rice or noodles and something fresh on the side as a main course, but however you serve them, I can guarantee that you’ll be making these again and the kids are going to love them!
Whether it’s a pork roast with applesauce, pork chops with sautéed apples, or a hearty pork and apple stew, the combination of pork and apples is a match as tried and tested as rhubarb and custard or apples and caramel. This simple but delicious creation is the distillation of all of those dishes in one everyday meal-ready recipe, easy and quick to make with abundantly flavourful results.
Apricot and lavender cake is a beautiful bake that combines the sweet and tangy flavor of apricots with the floral aroma of lavender. Perfect for any occasion, from a casual afternoon tea to a lighter cake-based dessert at a formal dinner party.
Best made with fresh ripe apricots and a touch of homemade lavender extract, it’s a celebration of summer in a sweet treat, and it’s the creamy lavender-infused icing that really “takes the cake” to the next level.
There’s a reason this popular Korean street food has since become a staple in households across the world, Korean chicken skewers make a delicious and flavorful dinner, a surprising starter or an intriguing upgrade to your traditional BBQ fare… I know my recipe repertoire was forever changed when I came across these tiny little bamboo-skewered flavour bombs.
I discovered these Korean-style skewers when I was working at the magazine. I’m still not entirely sure what inspired me to try this particular recipe, but I do know that at this point in my life, I’d already decided I was going to have a lifelong love affair with gojuchang paste. (Intrigued? More information to follow!) So, when I saw it was one of the ingredients, I knew I just had to try them. And boy, was I on to a winner! Packed to the bring full of flavour they were the skewers I’d been missing all my life.
The most beautiful part of this recipe however, is that they were the first cook-along content I ever posted on the magazine’s socials… and without even thinking, they’ve been the first recipe I actually loaded up onto this blog. Serendipitous perhaps, but also probably on some subconscious level, more important than I knew; they were also the first recipe I shared into the social media ether that a stranger made, and gave me wonderful feedback about… and I wasn’t even supposed to be one of the cooks, but I’m realising now it must have caused more of a spark than I thought.
So with a write-up like that, it would almost appear you’re not allowed to try them and not fall in love with them, or I might cry or something. But no so my friend, I yield no control over what you and your fabulous taste buds get up to. I will challenge you with this however, try and find a more flavoursome skewer outside of a Korean BBQ… or actually Korea… I really think you’ll struggle to.
The burnt Basque cheesecake is a unique and delicious dessert that is sure to impress guests at any gathering. The burnt exterior and creamy interior creates a perfect balance of flavors and textures, just the right amount of smokey and tart. And, it’s an incredibly simple dessert to make, with just a few easy-to-hand ingredients and minimal prep time. It can also be easily customized to suit your taste preferences, in some recipes this cheesecake has very little sugar and takes on an almost savoury quality, but it can also be given a personal touch with any number of toppings or sides.
These nasturtium pesto zoodles are made with a unique twist on traditional pesto. Made with peppery nasturtium leaves, garlic, olive oil, and Parmesan cheese, it has a bright and slightly spicy taste. It’s also incredibly versatile and can be used in a variety of dishes, from pasta to sandwiches to roasted vegetables.
Given my foraging past, I’ve made nasturtium pesto every which way that you can imagine; but for this recipe, I took inspiration from some incredibly lovely Irish food bloggers Ireland “The Gastro Gays” and decided to use raw pistachio nuts – which are, in my opinion, a very under-utilized nut in the non-middle eastern culinary world.
A pesto experience to remember
Combined with the umami flavours in white miso, I consider this pesto to be one of the most elevated I’ve been able to create from the humble nasturtium leaves I love so much. And you can better believe it’s a plant I love for all of its versatile uses, including being super easy to grow, abundant in it’s produce and a peppery flavour that you just can’t reproduce.
A dinner fit for an evening full of sunshine… Nasturtium pistachio pesto courgette noodles. As pretty as a picture, deliciously different and tasty to boot!
Me when I first discovered this recipe!
Take a walk amongst the nasturtiums
There are many reasons to fall in love with this incredible plant, if you are a gardener then you’ll probably already know it well. Not only does it grow uniquely flavoured edible leaves extremely prolifically, it also produces beautiful edible flowers in a variety of colours. Whether you grow it as a ground cover, a source of leafy greens or as a farm to table source of beautiful garnishes… it’s certainly a plant i’d recommend adding to any home veggie patch.
When to Harvest: As soon as it makes leaves you can basically start harvesting, and unlike other leafy greens, the taste doesn’t intensify or turn more bitter as it ages and gets bigger – it does get slightly tougher however. The flowers of course should be harvested when they appear and at your fancy.
Cooking with it: I use pretty much all of the nasturtium plant, the young tender leaves in salads & sandwiches for a peppery bite, and the larger older leaves for pickling and pestos. I use the flowers in salads and even dehydrate them to soak in oil for salad dressings. The firey seeds can be enjoyed raw or cooked and pickled to form a caper-like substitute. Nasturtiums pair well with ricotta and cottage cheese.
Alternative uses for nasturtium pesto
I made this recipe to be specifically fit for a Summer’s evening, having stumbled upon a patch of nastirtiums and felt inspired for the first time in a long time to harvest from my surrounds. It was hot (by Irish standards) and I wanted to eat something that didn’t make me feel over-full or weighed down. So I went the zucchini noodle route; but let’s be honest, I also had an abandoned spiraliser that had been sitting in the cupboard for years that my partner was adamant I’ll never use… so I also felt it important and appropriate to make sure to prove him wrong. *laughing face emoji*
But this pesto is nothing more than a beautifully tasty spoonful… and because of that it actually has a mirad of applications if you feel like experimenting.
Bog standard pasta: Pesto and pasta, it’s a no brainer, but interesting twist here, firey nastirutium actually pairs extremely well with seafood, so consider adding it to a peppery butter and grilled prawn pasta or think anchovies and gnocchetti… still interesting, certainly different but definitely a more filling affair than a bunch of airy spiralised courgettes.
Roasted vegetables: Simply roast your faves, especially potatoes or anything from the realm of the Mediterranean and toss with a good coating of fresh pesto whilst still warm. Top with some feta and toasted nuts and Bellissima will be the word!
From the ocean: As I mentioned before, nastirtium are renowned for their perfect paring with all things sea-derived, you may even choose to add a small touch of powdered kelp or fish flakes to your pesto to prepare and even more pescalicious creation. I’d happily dollop a teaspoon of this pesto on a pan grilled fillet of cod or baramundi and similarly I’d expect to see this on a plate of garlic prawns or charred octopus as well.
Do’s and don’ts of zoodle making
There really isn’t a lot to it, but there are some things that I’ve picked up in the few times that I’ve made them. I know I said I’d abandoned my spiraliser, but, I actually felt a bit more inspired after making this dish to see what else I could create with them. I also went Keto for 6 months too just after this, so these noodle substitutes because invaluable to me then too!
Fresh is best. Make your zoodles at the time you’d like to serve them. You really can’t make zoodles ahead of time, the water content of the zucchini means that within around 30 minutes you’re going to find that you get a soggy bowlful of what used to be a crunchy and refreshing noodle substitute… and nobody likes a floppy noodle!
Don’t be salty! For the same reasons as above, don’t salt your zoodles directly, try to add the seasoning to the sauce so it’s not in direct contact with the zucchini.
My partner won’t let me buy another kitchen gadget. Not allowed to purchase a spiraliser? Or just got too much kitchen tech taking up space? Never fear, with a small amount of patience you can scrape your way into a very similar experience – enter zettuchini – life fettuccini but made with zucchini – simply use a vegetable peeler and peel yourself a bowlful.
A note on ingredients
There’s not a lot to this recipe in terms of preparation but there are a few tips and tricks that will make sure you have a fresh, crunchy and vibrant experience in every mouthful.
Pistachios: These days it’s easier to find raw shelled pistachios but just in case you’re wondering, don’t use the roasted salted ones, and definitely don’t attempt this recipe with the shelled version, otherwise it will take you two days to make a dish that is designed to be super quick and simple to prepare.
Parmesan: I have a feeling that there might be even better suited strong flavoured hard cheeses that would elevate this dish even further – perhaps a manchego or a really aged comte – but I’ve not had enough experience with the dish to experiment that far. I would love to hear from you guys if you do though!
A dinner fit for an evening full of sunshine… Nasturtium pistachio pesto courgette noodles. As pretty as a picture, deliciously different and tasty to boot!
Ingredients
For the pesto
1/2cuppistachios(raw)
2cupsnasturtium leaves(packed cups)
1tspwhite miso
1clovegarlic(peeled)
3tbspolive oil(extra virgin)
2tbspparmesan cheese(grated)
For the zoodles
2largezucchinis(spiralized)
Instructions
For the pesto: Add to food processor and blend to your liking.
For the assembly: Simply stir the pesto through the zucchini noodles and serve with a shaving of parmesan and extra pistachios on top.
