Cooking Session 27
Chicken Udon Noodles + Delicious Vegetarian Sides
Sharing a chicken noodle stir-fry today that is a favourite with my boys and one I have been cooking for many years. Only takes 20 minutes and is better and more delicious than your local takeout. I also have some fan-favourite veggie side dishes for you to try out this week. All under 30 minutes to make and fancy enough to grace your Thanksgiving table or dinner parties. Plus, announcing December's cookbooks in the cooking club.
As always, Thank you for your continued support and all your wonderful emails/messages telling me how adventurous you are getting with adding more vegetables to your meals.
Better than takeout, these 20-minute Chicken Udon Noodles are guaranteed to become a family favourite. Extra saucy with the easy stir-and-mix homemade Asian Stir-Fry sauce, packed with veggies and protein and really good for leftover lunch the next day!
Plus, learn my easy "wok-clock technique" to get the best smoky stir-fry flavour in your noodles! (Can be made with big juicy Portobello mushrooms for veg-lovers like me!)
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HUMMINGBIRD MUFFINS
Inspired by the famous Hummingbird Cake, these Hummingbird Muffins are rustic and wholesome banana and pineapple muffins made with spelt flour, pecans, fruit and spices.
A great sturdy muffin with caramel notes and chunks of delicious cream cheese. Freezes really well and is probably the best muffin you will ever taste!
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Cooking Bits & Bobs
If you are a serious Asian cooking enthusiast, I would highly recommend Marion Grasby's new Mako Wok. This one is a black carbon steel and it is beautiful. I am a bit of a wok fanatic. I have 7 woks (6 carbon steel woks in different sizes and 1 stainless steel wok by Essteele). I've never had black steel and this one is brilliant straight out of the box. Super light, heats very well, beautiful smoky flavour to the stir-fry and looks sensational.
Speaking of wok cooking, you must have this Wok Spice in your spice cupboard. One of the most delicious spice blends I have ever used, this one transforms simple veggies into a delicious smoky stir-fry especially if you are using a good wok! Effortless cooking at its best!
 Delicious Vegetarian Sides To Cook This Week
Whether you are celebrating Thanksgiving and need last-minute, super-delicious vegetarian dishes that can be whipped up in 30 minutes or less or just need to use up all the veggies in your fridge before the weekend farmer's markets - here are 4 AMAZING, mouth-watering veggies sides that you can literally devour with a fork in a single seating!
Roast Cauliflower With Honey And Halloumi
Sicilian Chilli Garlic Brussels Sprouts
Sticky Vegan Miso Roasted Carrots
Beetroot Carpaccio With Broccoli Crumb & Lemon Dressing
December Cookbooks / Cook Republic Cooking Club
With lots of exciting new cookbook releases and more around the corner, the December cookbook of the month in my cooking club will be Dinner by Nagi Maehashi of the blog Recipetin Eats.
And just because it is Christmas, we have a special second cookbook - Advent by Anja Dunk. Packed with delicious Christmas cookies, cakes, and gourmet gifts. So, if you have the cookbook/s and/or love the blog, come and join us for a month of delicious cooking!
Join the Cook Republic Cooking Club
Food In Prose
"A green salad needn't comprise anything other than lettuce. All you need for dressing is good oil, a quick squeeze of lemon and a confident hand with the salt, tossed with your own bare hands. You can, of course, supplement the torn leaves (and let's be frank, most of us will be opening one of those cellophane packets) with some thin tongues of courgettes, chopped spring onion or a handful of not-even-blanched sugar snap peas. There's one proviso: keep it green."
~ Nigella Lawson (How To Eat)