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Unplugged and getting back to basics

Have you ever felt the need in this crazy, busy technological world to just unplug and get away from it all?

I didn’t realise I was going to take a break – but before I knew it – that’s what I was doing. No writing, no stalking Facebook and Twitter. It felt good. To just cook and not write down all the ingredients along the way while worrying about whether the meal would be “blog-worthy” or not.

It was nice to get back to just cooking every night for Matt and I. The other thing when you write a blog as frequently as I was is the capacity to repeat recipes is decreased. You can’t exactly cook the same risotto over and over and keep blogging about it. You’ve always got to be trying something new and experimenting. While I love to do this – I just wanted to cook old favourites for a while. So, I did.

And I amused myself doing other things – like going out and having the most amazing dinner for my birthday (thanks to Matt) and going for walks on the beach. Here are some photos of my adventures while I have been silent in the online world.

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But I have missed writing here … and so I’m back to write about the food I love to cook and eat. But, there will be a few changes.

I’m going to post awesomely delicious recipes every Saturday morning to inspire you ahead of the weekend. But, I’m not going to push myself to post more than that. Sometimes our lives are just too full of computers and phones and not enough about the raw basics, like cooking, gardening, walking along the beach and just reading a good book. I have done all those things during my unexpected break – and it makes me a happier person. Unplugged = destressed = a happier me. That’s important.

Writing about food has always been so therapeutic to me – I don’t want it to start feeling like work again. My blog is about sharing food stories, great and yummy recipes and connecting with people. I don’t want to forget that again.

Do you think unplugging from the vertual world is important? Does being online all the time overwhelm you? How do you go about disconnecting and how did you feel about not being online? Was it easy, or was it hard to be out of touch? Leave your comments below. It would be great to hear about other people’s experiences.

It’s great to be back and I can’t wait to share an epic recipe I road-tested during my break – Rick Stein’s Massaman Curry from his recent Eastern Odyssey series. It was a labour of love – but worth the effort. Look out for it on Saturday. See you then!


Cooking – not only cures hunger, but enriches the soul

Over the past few months I’ve been trying to figure out what makes cooking such a challenge for people. Why don’t more people love compiling the evening meal as much as I do?

So, I asked a few of my friends on Facebook about what makes cooking challenging for them. Most of them said it was time that made it hard to get a meal on the table. Others said it was the financial stress of having to cook for a large family. Other said recipes had too many ingredients or were too hard to follow. All very useful things to know for a food blogger like me.

But, while I can create and write simple recipes that taste great and are good on the bank balance, I was wondering what I could do to change the mindset that cooking is just a means to an end – something that has to be done.

I’ve decided, it’s all about how you feel when you cook. Busy schedules, screaming kids – all while dealing with hot pots and timers and everything else that goes along with cooking. Yeah, that sounds terrible to me too!

So, I came up with a recipe to help you think of cooking as not only a means of feeding your hunger, but feeding your soul:

1. Turn the TV off, and turn your favourite tunes on.

 One of my pet hates when I am trying to cook is having the TV mind-numbingly blaring in the background. I always cooked with the TV on growing up – then I brought a house that’s kitchen was a totally separate room from the rest of the house. Well, it was my little haven of happiness. I’d have my music on, and dance around the kitchen adding a dash of this and a drizzle of that to whatever I was cooking. I know most houses are open plan – but why not turn the TV off for a while and enjoy some music. It will do your creativity a world of good, it’ll reduce stress, plus it’s unhealthy to have the idiot box on ALL the time.

2. Ask your parner /housemate / friend to sit with you while you cook, or even lend a hand!

One thing my fiancée and I love to do is spend time together while we cook. Sometimes I cook, sometimes he cooks. Sometimes I chop and he stirs. You get the drift. If we had kids, they’d probably be there too looking on and making racket. But hey, at least you’re together and communicating, and there’s nothing better for the soul then that!

3. Be confident!!

Many people see cooking as being hard, and therefore not enjoyable. I can understand that! If you watch Masterchef or My Kitchen Rules – no wonder most of us are getting a complex that our food isn’t special enough or fancy enough or it doesn’t have enough ingredients. Well, I’m here to tell you that most of the stuff that they cook on those shows doesn’t have a place in anyone’s kitchen 90 per cent of the time. Unless you are a lady or man of leisure with a whole lot of money and a stack of time on your hands, then that sort of cooking is a unrealisitic expectation to put on home cooks. As long as it tastes good and makes you happy, that’s all that matters. In saying that, I think those “four ingredient” recipes are kind of dumb – but there’s a happy medium to everything.

4. Keep your bench tidy

The most stressful part of cooking for me, really is the clean up. I hate it! So, I have a plastic bag on the bench where I throw all my rubbish, and I cook with the dishwasher open so I can turf stuff in there when I’m done using it. After I have chopped stuff up, I wash my board and give the bench a wipe. It’s actually really easy and saves sooo much cleaning up later on. In saying that, don’t sweat it too much. When I make something new and complicated, there’s mess and jars and stuff all over the place (including the odd bit of vegie peel on the floor). The trick is, don’t make stressful recipes or new things when you are short on time and patience. Be kind to yourself!

5. Remember that cooking is about love and generosity

Change your mnindset by thinking about cooking not as a chore, but as a way of showing your love for yourself and for your family. For me, my love for food stems from the satisfaction I get from having people together, in one place – enjoying each other’s company. What better way to do that then to share food? The other thing I love about cooking is the generosity of it – and the way you can be so creative and artistic all at the same time. But what is so special for me is that cooking is the way I open my heart to people – it’s the way I feel most comfortable in showing the people I care about just how much they mean to me. If the one thing you can do everyday to show the people close to you that you love them is to cook for them, then I think that’s great. It won’t always be met with a thank you – but when it comes to food, most people appreciate the effort. And, if you live alone and cook for one – think of it as your treat to yourself. I used to do that when I lived alone and could cook WHATEVER I liked, with no complaints 🙂 Fabulous!

Have a think about these tips and if you do nothing else – cook with music on. For me the two go hand in hand. Sometimes it’ll be Kings of Leon, other times Paramore – at the moment, it’s this awesome song by a great band called Stateless. It’s chilled, relaxing and very cool!

Now because I think music and cooking are a recipe for happiness, I’m going to share with you what I think are the most inspiring tracks when it comes to cooking in all my future posts!

But in the mean time, if you normally cook with music, what’s flicking through on your Ipod at the moment? Share your inspiring tunes in the comments section below!

Be Inspired~



Happy Birthday Uforic Food!

Today is Uforic Food’s first birthday, and as you can see, it’s the start of something new!

As a birthday present, the blog has received a complete makeover! What do you think?

Personally, I love it! 🙂

Over the past 12 months I have learnt a whole lot about blogging. I have posted more than 100 times and have a bunch of dedicated followers, who I thank so much for joining the Uforic Food community and the journey so far.

In the last year you have watched me dish out 30 Recipes in 30 Days – which was an awesome challenge – as well as share countless stories about my love for food, how it has grown over time and some of my family’s secret recipes.

But knowing that this big milestone was approaching, I have taken the time to think about where Uforic Food is going.

I decided the most important thing to me is to inspire people to cook, despite the fact that life is busy and hectic and crazy and there just aren’t enough hours in the day. I want to help you be a success in the kitchen.

Uforic Food is all about fabulous flavour and simplicity wherever possible. Let’s have fun cooking, instead of it being a chore. They’ll be no whacky concepts or ingredients you can’t understand. I won’t write recipes that make you have to buy 10 different kinds of sauce that are only going to sit in the cupboard because you have no other use for them.

My aim is to help you feel confident about cooking and therefore it’s all about being creative. There is nothing more rewarding then being able to go to the fridge, freezer and pantry – see what you have and make something out of it – without a recipe to go by, simply because you understand what flavours work well together. That kind of knowledge is true inspiration – not reading and following a recipe to the letter.

The recipes I write here, and the ones that will be featured in the cook book I am now writing (very exciting!!), won’t be created with the expectation that you are going to follow them step by step, measuring everything accurately along the way.

They’re a guide, surrounded by lots of other tips, tricks and food knowledge – to inspire you to chop and change, add flavours you like and have fun with it. Make it your own!

Many people dread cooking, do it out of necessity and buy take-aways and pre-packaged stuff from the supermarket because cooking is just too overwhelming, time consuming and difficult. But, I promise you, sign up to the new-look Uforic Food and in no time you’ll be dancing around the kitchen, adding a dash of this and a dollop of that and having a fabulous time cooking meals for you and your family.

The Weekly Cook Up will continue on Fridays, which delivers recipes ideal for cooking when you have a little more time up your sleeve, but that are suitable for freezing in batches to be thawed and eaten during the week when life is crazy and you only have enough energy to dial for pizza. Trust me, the time you invest on a weekend to cook a few dishes for later in the week will become your saving grace, not only when it comes to time, but for your health, as well as your hip pocket.

On Saturday l’ll bring you some awesome tips on not only how to feed your hunger, but enrich your soul through cooking. It’s a post I’m really proud of and hope you check it out. They’ll even be music too!

But until then, why not use one of the trusty links above to share this with your friends on Twitter or Facebook. Think of it not only as a birthday gesture to Uforic Food, but a great way to inspire your friends.

Again, thank you for following me on my foodie journey so far … and if you’re new to Uforic Food, welcome and please feel free to look through all the recipes already on offer. I’m really looking forward to connecting with you 🙂




 P.S I would like to also thank my dearest friend and technology guru AJ (follow him on Twitter @BLKMGK01 or visit his awesome site for cool young professionals here). I know we didn’t get to do everything we had planned – but that just means there’s even more excitement to come!

I would also like to thank Adcell Group for designing the awesome new header and the very stylish Uforic Food logo. I love it!

A skill for life – teach your kids to cook

When I first moved from Darwin to Victoria to go to university – I was stunned by the number of people who couldn’t cook for themselves – at all!

Even though we got to eat in the cafeteria five nights a week as part of living on campus – that still left two meals where we had to fend for ourselves.

Moving away from home hadn’t removed my love for cooking, and so I used to muscle my way into our communal kitchen, around the other students making two-minute noodles, mugs of milo and spaghetti jaffles, to cook up various dishes which I enjoyed.

These weekly cook-ups turned into make-shift cooking classes – with my housemates quizzing me on the most basic of things – like cooking pasta and rice … which I will get to in just a moment.

My housemates thought the fact I knew how to cook a descent meal for myself was really impressive! I mean this wasn’t fine dining food – just a few casseroles and stuff like that. I even cooked everyone a roast one weekend. Everyone loved it, appreciated it and thought I was so skillful.

But really, I wasn’t skillful. My mother, knowingly or not, had taught me how to be self-sufficient.

It boggles my mind that parents are sending their young adults out into the world – with no cooking skills at all!

The parents of many of my housemates had also overlooked other skills too – like teaching their nest-leavers how to use a washing machine. I conducted many lessons in this regard too. This included explaining that jumping in the washing machine and pushing all the clothes down so you can do three week’s washing in one load was a pretty ineffective way of getting clothes clean. But, let’s focus on the cooking skills for now.

This week, if you have teenage kids at home – why not put some time aside to teach them a few basic skills. If you have already done this – then well done! Just remember, unless they are passionate about cooking, they don’t need to be the next Junior Masterchef . However, as much as you may or may not like it, they are going to move out one day and they will need to know how to feed themselves.

Being able to drive to Maccas is not an adequate skill to ensure your young person’s survival in the big wide world.

So, without further ado, let’s start with how to cook rice.

Even for people who do know how to cook – making perfect fluffy rice can be an elusive talent!

So, here are some tips and tricks to think about. This recipe serves four generous portions. If you have leftovers – you can always make my awesome fried rice recipe.


  • 1 mug-sized cups of uncooked basmati rice
  • 1  1/2 mug-sized cups of water.


Place the rice and the water in a large, microwave-proof bowl, uncovered.

Place in the microwave and cook, on high, for 12 minutes. The cooking time may vary depending on your microwave.

Once cooked – all the liquid should have been absorbed into the rice. Use a fork to fluff up the rice and serve with your favourite curry, casserole etc.

Some Variations

Once you have the basic principle down – you can start adding some other flavours and textures.

You can use cold chicken stock, instead of water, and a knob of butter to add flavour.

Or, you can make saffron rice by using the chicken stock, butter and popping in a good pinch of saffron before you place the rice in the microwave. It will make the rice look amazing and the delicate flavours of the saffron really make rice something special.

A good way to educate kids that are big or small about cooking – is to let them help you in the kitchen. Empower them, make it fun. Who cares if they make a mess or don’t do it right the first time. As long as they aren’t getting burnt or chopping their fingers off – the most important thing is you are giving them the gift of a skill for life!

Stay tuned to Uforic Food for even more teen-friendly recipes you can share with the young people in your house. Even if they rebel and leave home only able to reheat baked beans – you will always know you gave it your best shot!

Be Inspired~


The My Kitchen Rules Journey begins – we need your help

Today my wonderful friend Ruza and I decided to do something BIG! We are going to join foodie forces and apply to be on the next series of  My Kitchen Rules. But, we need your help to get noticed!!

Read our story below, and then we would be so grateful if you would jump onto the MKR forum and place a post on there asking the producers to have an extra special look at our application. The more support we can get, the better! Don’t forget to pop a link to this blog ( on your post – so they know who you’re talking about.

So what’s led Ruza and I to apply to be on the show? This is our story …

Lots of people have said to me due to my hopeless obsession with cooking, that I should go on Masterchef. I always scoffed at them. Me, on TV?! Don’t be ridiculous! I don’t even do desserts! But, I saw the ad on TV last night and I thought to myself why not? It could be a lot of fun and a really cool life experience!

But, I had to find someone who I could cook well with. Someone I trust and who would complement my cooking skills. I had to look no further then Ruza.

Food has always brought the two of us together – ever since we met at work in 2008. We have shared many chats about different dishes we have cooked, ingredients we have found and we enjoy catching up regularly for dinner parties.

While I love cooking entrees and mains – Ruza is the Dessert Queen. Not only is her background very multicultural – a Croatian raised in Norway, marrying a Persian – but she’s always trying out new recipes and makes creations I could only dream of achieving. She has been my number one support when it comes to my crazy food blogging and for that – I love her very much!

We have grown very close over the years – so much so that she has even asked me to be one of her bridesmaids at her wedding!! Let’s just hope she’ll still have me after all the excitement and stress of MKR (if we make it, that is!). I can be very bossy, you know 🙂

We are always there for each other, whether it’s me needing life advice or Ruza needing a curry recipe. I know if we make it onto My Kitchen Rules – we’ll make a fabulous team!!

The next port of call is to make a 3-minute video to tell the people at MKR why we should go on the show. Any ideas? It looks like we will be filming it tomorrow evening – with the cut-off date of Sunday midnight fast approaching!

We want the video to not only represent us – but our state as well. Let’s face it – Victoria hasn’t done so well in this competition so far and we really hope we can do something about it!

Ruza lives in the city – with the Vic Market and other awesome places to buy ingredients all around her. Me? Well I am in foodie heaven too – on the Bellarine Peninsula. It’s becoming famous for its olive oil, wines, pick-you-own strawberries and saffron is even grown five minutes down the road from my home. Let’s not forget the fabulous seafood, including mussels from Portarlington. We are a classic pair of city meets surf and we have the cooking skills to showcase it to the rest of the country.

Leave your ideas in the comments section below and don’t forget to visit the MKR Forum and put in a good word for us!

I know – it’s a long shot – but you’ve got to give these things a try. You only get one shot at life, after all!

Be Inspired~


Dinner parties – a great way to catch up with friends

Growing up, I always thought dinner parties were for “old people” – something your parents did with their friends on a Saturday night.

I’d always spend the afternoon prior to one of mum’s soirees watching her bake, stir and stress. We lived in Adelaide in a house that was more than 100 years old – and I loved to watch her get her very best dinner set, complete with crystal glasses, out of her antique sideboard cupboard (which I am proud to say has been passed on to me) to set the dining room table. This crockery never saw the lights of day, except for such an occasion.

The adults would always sit at the dining table, sipping wine and laughing with music playing in the background. I always loved how mum would get ger candelabras out and the way the tall candles looked so grand when they were lit and melting wax everywhere.

I always wished I could be a grown up too and sit at the table while they ate their prawn cocktail entrees out of little glass bowls. But, in the proper dinner party style that was the late 80s – we were sent to the other end of the house to watch TV, a movie, or play video games. Before desert was served (usually chocolate mousse or a Pavlova) – mum would usher us up to the dining room, where we said goodnight to dad and their guests and were swiftly put to bed. I always recall finding an excuse to get up again – toilet, drink, there’s a monster in my wardrobe – the usual excuses a child under 10 would use to not stay in bed when other exciting things where happening elsewhere in the house. But really, I just wanted to be a part of it all.

But, around two decades on, I understand why my parents wanted us in bed. That’s because it’s an occasion to be grown-ups – to enjoy some punch or a glass of wine, cook up a storm and enjoy each others company – and that’s what we did with four fabulous friends this Saturday night. It was fun to chit-chat while making the final preparations for the entree – to stand around the barbecue and laugh and to catch up on all the goss that’s happened since we last saw each other.

And, it’s also totally awesome for someone like me – who just loves to cook! I don’t cook as much as I used to (living with another woman who is a terrific cook makes this an awesome thing!) – so to get the chance to go a little berserk was very cool!

What was the menu, I hear you ask? Well – this is what we had – I decided I wanted to do a gourmet barbecue with dishes from all over the world. Lots of fun and variety 🙂


Mango, lime and ginger punch (get the recipe here)

Mussels and prawns in a white wine and tomato sauce with chorizo


Mediterranean marinated lamb backstrap (click here for the recipe)

Tandoori chicken

Italian marinated beef shazlicks

Barbecued corn on the cob with lime and chilli butter

Warm potato salad (click here for the recipe)

Cous cous salad


Yogurt and mint dip

Hommus (click here for the recipe)


Pavlova with summer fruits

While I have to confess that I didn’t actually make the desert – Matt’s mum whipped it up before she left (and it was sooo yum!!)- I made everything else from scratch. And as you can see, many recipes were from Uforic Food. Very proud 🙂

Over the coming days I’ll share the recipes for all these dishes – starting now with this fabulous tandoori chicken recipe, which I actually got from the Indian episode of Food Safari. However, I have modified it a little, as I added salt as per the recipe – and I thought it was too  much and ended up adjusting it. I also added tomato paste, as the turmeric and paprika alone didn’t give me the vibrant colour I was hoping for.

Tandoori Chicken


  • 1kg chicken fillets, cut into pieces
  • ¼ cup natural yogurt
  • 2½ tsp fresh ginger, grated
  • 2½ tsp fresh garlic, grated
  • 50ml vegetable oil
  • 1½ tsp salt
  • 1½ tsp ground cumin
  • 3 tsp garam masala
  • ½ tsp hot chilli powder (optional)
  • 4 tsp lemon juice
  • 1 tsp
  • turmeric powder 
  • 5 teaspoons sweet paprika
  • 2tbs of tomato paste


Add all ingredients to the yogurt and mix well. Score the chicken fillets with your knife – about halfway through the flesh. This helps the marinade to seep into the chicken and reduces cooking time.

I always think it’s best to use your hands to massage the marinade into the chicken, to ensure it’s all covered and in the slits you have cut into the chicken.

Once covered with marinade, cover the bowl with cling wrap and refrigerate for at least 8 hours or overnight.

I cooked this on a hot barbecue, for about 8 minutes on each side.
 Tomorrow I’ll share with you the delights of cous cous salad. It’s tasty and the leftovers make for a fabulous lunch!

And, finally, a big thank you to my wonderful friends Ruza, Sam, Laura and Matt for joining us for dinner. And, a big thank you to my Matt – for helping me when I started to get a little stressed that I had bitten of more than I could chew! Happy Valentines Day!!

Be Inspired~


Your last meal … what would your menu be?

I hope I’m never in the position where I have to choose my last meal … but I have often thought about what the menu would be like if I knew I was about to consume my last dinner on this planet.

I recently read an article in the UK’s Guardian newspaper, where they asked celebrity cook/chef Nigella Lawson, Gordon Ramsay and Heston Blumenthal what their menu would be for their last supper, who would cook it and who they would share it with.

This is what these chefs – who I’m sure have tasted more food than any of us Average Joes could ever dream of – selected for their departing menu. Now I must disclose that this article was written in 2007 – so their tastes may have changed, but I still think it was very interesting. 

 Gordon Ramsay 

photo sourced from


Ramsay told the Guardian:

I would start with golden caviar from the albino sturgeon served with an ice-cold bowl of tomato consomm. I cant think of a more exquisite way to start a meal. To follow, a wonderful fillet of Aberdeen Angus beef, studded with black Perigord truffles and perfectly roasted, served with the ultimate indulgence pomme pure de Joel Robuchon, with grated white Alba truffle. Dessert would be a chocolate fondant with white milk ice cream. He said the starter would be cooked by Alain Ducasse, main course by Joel Robuchon and dessert by his wife, Tana Ramsay – so they can eat it together. Awww, how sweet!

Somehow this menu wreaks with arrogance … I wonder why that is? LOL I was touched by the fact he said he would share it with his wife and kids – but after recent scandals in the marital department, who knows if he was being truthful. 

An interesting menu, none the less.

Now, onto the chef/science extraordinaire …  


Heston Blumenthal

Photo sourced from The

Blumenthal told the Guardian:

Originally I thought of a huge banquet so it would last a very long time. You know, Charles II once had a banquet for five people, which consisted of 173 courses. One course comprised 15 desserts and another seven puffins, or something like that. It would probably take a lifetime to finish so realistically, if it was my last ever supper, it would probably be Sunday lunch with roast potatoes.

 What a surprising choice for a chef that is all about bringing science and preciseness into the kitchen! He also said he would cook it himself, with his family, so they could all spend time together. Sounds perfect!

Nigella Lawson

Photo sourced from

She told the Guardian:

Linguine alle vongole, made al bianco, thats to say, no tomatoes, just pasta, oil, a little chilli, garlic, clams, white wine and parsley. Followed by lemony roast chicken, creamed spinach, petits pois la franaise and a fennel salad, with chips, roast potatoes and mash (last meal – why worry about the carbs?) then a wodge of gorgonzola so ripe its about to walk. And the worlds best toffees, Salvators from Fouquet, Paris (Rue Francoise 1er). 

While I can just see Nigella bundled up in bed, in one of her silky dressing gowns, eating the pasta out of the frying pan she cooked it in and munching on a chicken drumstick as she unwarps one of those yummy toffees (God that woman can eat! Love that!) – she generously said she would not only cook it herself, with her children there to lend a hand, but that she’d share it with them too 🙂

So now you know what these ultimate foodies would eat for their last meal – what would you have for yours? Who would cook it and who would you want to share it with?

As for my last meal – and this might sound like weird combinations – but hey, I want to get in all the things I love!

Starter: Seafood soup with white wine, tomatoes, olive oil and basil – By Neil Perry

Main: Hot chicken curry, with yogurt raita – the recipe is by no other than  Jamie Oliver (it’s a very early one from his Naked Chef books)

Desert: Now you aren’t allowed to laugh – but I’d have chocolate mousse – made by restaurant Mexican Graffiti in Geelong, Australia. Who would have thought you could get such amazing mousse from a Mexican restauant!! My brother got me onto this and trust me on this, once you have tasted it, you’ll be left wanting more!

As for who I would share it with – well, that’s easy! Matt, and everyone else that I love. My family, Matt’s family – and all my wonderful, caring friends. While the food would be amazing – the company would be even better!

Share your dream last supper in the comments section below. Can’t wait to read what mouth-watering delights you come up with!

Be Inspired~




Day 20 – What world cuisines inspire you?

Welcome to Day 20 of the Inspiration Challenge and the day I hope to get your thoughts on the foods of the world.

Today I am going to pose a question – what culture most inspires you when it comes to food?

Throughout this challenge I have had a few comments about various recipes, and come requests too – but let’s make this a little more interactive.

For me, it’s most definitely Italian food. I love everything about it – the colours of yellow pasta, red tomatoes and green basil and the textures and flavours that come with it. After that, it’s a bit of a tie between Indian and Thai food. I love the spice and tongue tingling flavours that come from both. Just extraordinary.

But lately I have most definitely been inspired thanks to the SBS show – Food Safari. The show, in its own description, is a culinary globetrot across Australia. They have featured Turkish, Greek, Spanish and African food – just to name a few. It’s a fascinating look at the ingredients people from all over the world have brought to Australia – and there’s no doubt we are such a lucky country to be as inspired as we are by cuisines from across the world!

I was also very lucky to be treated to the most amazing dinner party on the weekend – hosted by my wonderful friend Ruza and her fiancee Sam. The meal was a fusion of Balkan and Persian food. It was wonderful how the meal wasn’t only delicious and fantastic, but Ruza and Sam were able to explain what each dish was, its traditional name and why it is important to their culture. It was such a great experience that I hope Ruza will agree to contribute one of her recipes to Uforic Food in the not-too-distant future 🙂

Today’s recipe is inspired by Morocco – I just LOVE the flavours they use in their cooking.

Mechoui (marinated lamb backstrap)

  • 1kg lamb backstrap, cut into 2 cm thick strips

  • 1 tbsp cumin
  • 1 tbsp sweet paprika
  • Sea salt
  • 2 tbsp chopped garlic
  • 1 tbsp coriander leaves, chopped
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp lemon juice
  • Good drizzle of olive oil


Put the lamb into a bowl and add all the marinade ingredients. Use your hands to combine. Cover and leave for 1 hour in the fridge before grilling medium/rare on the barbecue.

Serve with minted yoghurt

 This is soooo yummy and the meat is all succulent and tender. Serve with some natural yogurt.

I’ve told you what world cuisines inspire me – share your stories in the comments section below.

Be Inspired~


1000 visit – woo hoo!

Hi everyone

Late last night Uforic Food hit 1000 visits!!! So excited to not only hit that mark, but now be flying right past it!!

Just wanted to thank you all for following me on this journey so far. It’s been so much fun for me revisiting my inspiration for coming up with these recipes in the first place. It’s even more exciting to know that at least a few of my friends have taken the recipes and whipped up some magic.

My amazing friend AJ (follow him on Twitter @BLKMGT01 or visit his very inspiring and motivating site, Dream, Build, Inspire Lead ) found Day 2’s recipe – Chicken in a bacon and white wine sauce – quite tempting and sent me this photo:

Doesn’t it look fantastic!! Not only that, but he has dedicated this week’s blog post on Dream Build Inspire Lead to the 30 Recipes in 30 Days Challenge!!! Check out his post and video here . It’s an amazing honour to be featured on AJ’s extremely successful blog, which is all about inpiring people to achieve their dreams. AJ has been inspiring and motivating me to chase my goals since we met in high school and I couldn’t be prouder to see him taking this message to the world!

AJ, thank you so much for supporting The Inspiration Challenge. I know you are a very, very busy man and don’t always have time to cook – so I’m glad this one tempted you into the kitchen and to spread the word about my little project across the globe!

If you are visiting for the first time and would like to be a part of The Challenge and get the remaining recipes sent to you each day – please enter your email address into the bar on the left and hit the “subscribe to this blog” tab. I would love to have you on board!

As you will see from AJ’s blog – he’s all about providing a challenge for his readers each week. So, in true AJ style (and I hope he doesn’t mind me stealing his idea!) I challenge you to think about what has inspired you to cook something new recently – and tell your story in the comments section below. I would love to know what dishes you are cooking at the moment and what inspired you to make them.

Maybe you saw some amazing fresh produce, a recipe in a magazine or you went to a restaurant, tasted some new flavours and wanted to recreate them at home? Can’t wait to hear your stories.

Be Inspired~


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