audrey cooks LIFE'S UNCOMPLICATED ... Mon, 22 Feb 2016 13:52:18 +0000 en-US hourly 1 Left-over turkey soup Sun, 13 Dec 2015 09:01:41 +0000

This is my all-time favourite recipe from turkey left-overs. While roasting the turkey, at the back of my mind, I will be thinking of this wonderful, hearty, flavourful warm turkey soup. I can skip the turkey but never the soup.


Left-over turkey meat, carcass, gravy and all

3 celery sticks (roughly cut)

4 carrots (roughly cut)

2 large russet potatoes (remove skin, roughly cut)

1 large yellow onion (removed skin, cut into quarters)

1 Tbsp black peppercorns (lightly crushed)

2 Tbsp barley pearls

4 litres of water

sea salt and crushed black peppercorns to taste


  1. Defrost turkey left-overs. In a large stockpot, put in all the turkey left-overs including gravy and all. Throw in all the roughly cut up vegetables, add peppercorns and barley pearls.
  2. Add in 4 litres of water and bring to a rapid boil.  Lower to a simmer and cover with a lid and let the soup continue to simmer for 3 hours.
  3. Season with sea salt and crushed black peppercorns. Serve hot! Yumz

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Lentil and chickpea soup Mon, 23 Nov 2015 12:58:52 +0000

I like spicy food, what more if its spicy soup. I am completely in love with this soup. Textures and flavours enhances boring soups so, I would call this an interesting soup. I also incorporated some chili paste I taste in France this year called Harissa. It tasted somehow familiar,  I remembered it as cooked dried chilies and garlic paste. This is a must try soup.

Oven roasted Ingredients

4 large red tomatoes (top trimmed)

1 large red capsicum (halved and deseeded)

sea salt

olive oil

crushed black peppercorns

Ingredients to be blended and sauteed (Harissa)

10 dried chilis (cut, deseeded, soaked, drained)

5 cloves of garlic

olive oil

a pinch of salt


5 cloves garlic (minced)

1 large purple onion (minced)

2 sticks of celery (minced)

1 tin of 400gm stewed peeled tomatoes

1 Tbsp ground coriander

2 cups of vegetable stock

2 tins of 250gm lentils

2 tins of 250gm chickpeas


1 small tub of Greek yogurt

crushed black peppercorns

chopped dill to garnish


  1. Place tomatoes and capsicums with the sliced side up, sprinkle with sea salt and olive oil into a preheated oven at 160 degrees celsius for 1 hour.
  2. While the tomatoes and capsicum is roasting, cook the blended garlic and dried chilies in a little olive oil and season with some sea salt. Leave to cool.
  3. Cool oven roasted ingredients then remove skin from the roasted tomatoes and capsicum.
  4. In a large heavy-based stockpot, cook garlic, onion and celery for 5 minutes over medium heat and add stewed tomatoes, coriander and vegetable stock. Allow the soup to simmer for 20 minutes before adding  1 Tbsp of the cooked dried chili garlic (some call it homemade Harissa) and all the oven-roasted vegetables. Leave to cool for a while.
  5. Using a stick blender, puree all the ingredients in the stockpot then add in the tinned lentils and chickpeas (including all the liquid). Simmer for another 10 minutes and season with sea salt.
  6. Ladle into serving bowls and garnish with a dollop of greek yogurt, chopped dill and crushed black peppercorns

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Pan-fried pork fillet with fermented red beancurd (nam yue) Fri, 23 Oct 2015 03:39:07 +0000

Fermented red beancurd may sound appalling to some people but trust me it tastes pretty good and it’s found in many Chinese dishes. It is goes well as a marinade for pork and chicken dishes. This dish as I am about to share can be eaten as a dish together with other dishes for a Chinese dinner but it can also be a snack when paired with small pieces of iceberg lettuce. It’s simply addictive.


(serves 4)

600 gm pork fillet

2 cubes of fermented beancurd (nam yue)

a dash of dark soy

1/2 tsp white pepper

olive oil

grapeseed oil (for frying)


  1. Slice pork fillet across the grain about 3/4 cm thick.
  2. Mash beancurd together with olive oil, dark soy and white pepper until it turns into a paste. Marinade the sliced pork fillets evenly.
  3. Heat up some grapeseed oil and pan-fry the pork slices in single layer. 1 minute each side or until it turns golden and a little crispy on the sides.
  4. Leave pork slices to drain on a paper towel then transfer over to a serving platter.
  5. Can be served with iceberg lettuce. They make a great combination.

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Hearty chicken soup Mon, 19 Oct 2015 12:47:19 +0000

This Hearty Chicken Soup is a great option for a simple weekday dinner. I make this at least twice a month. It has great flavour and superbly refreshing. I need this to ‘pick-me-up’ especially during this hazy season.


(serves 4)

2 litres water

1″ old ginger (with skin, smashed)

3 bulbs garlic (with skin, smashed)

3 stalks of coriander roots (washed, bruised)

4 chicken drumstick with thigh

sea salt

garlic oil


  1. Boil 2 litres of water with all the aromatics (ginger, garlic, coriander roots) for 10 minutes then lower to a simmer for 40 minutes covered.
  2. Clean chicken and pat dry. Lower chicken into the aromatic broth and simmer for another 15 – 20 minutes (covered) depending on the size of the chicken pieces.
  3. Poke a skewer through the thickest part of the chicken thigh and if liquid comes out clean and not bloody, chicken is thoroughly cooked. Season with sea salt. Cut off the heat.
  4. Garnish with fresh coriander leaves or spring onions and a drizzle of garlic oil.

How to make garlic oil

6 cloves of garlic (remove skin and mince garlic)

200 ml olive oil

a pinch of sea salt


  1. Heat up olive oil in a saucepan. Drop in a pinch of salt, and if it sizzles means the oil is hot enough. Pour in the minced garlic and immediately cut off the heat.
  2. Remove the saucepan from the burner and the minute the garlic starts to turn slightly golden, pour garlic mixture into a ceramic bowl or glass bottle to cool. Garlic oil can be kept covered for a week or two on a cool counter top.

Note : Minced garlic can continue to cook if not removed from the burner even though the fire is off. To stop it from continue to cook, pour it out into a cool ceramic container or bottle for keeping.

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Vegetarian curry Thu, 15 Oct 2015 13:11:26 +0000

Once in a while we like to go vegetarian for a change. Some call it Meatless Monday, other simply just acknowledge it as Vegetarian Fridays. Whatever it’s called I still find it nice to eat just vegetables once in a while.

Spices to be blended

8 shallots

1″ old ginger

1/2 ” turmeric

3 cloves garlic

3 dried chili (seeds removed)

1 tsp cinnamon powder

1 Tbsp Baba’s curry powder


(serves 4)

1 medium size aubergine (cut into bite-size chunks)

6 okras (cut into 1″ long)

2 red tomatoes (cut into quarters)

Rest of the ingredients

olive oil

1 1/2 litres water

1/2 cup fresh milk

2 Tbsp coconut oil

sea salt to taste


  1. Heat up some olive oil in a curry pot. Scrap in all the blended ingredients and saute until fragrant approx. 3 – 4 minutes.
  2. Pour into the curry pot 1 1/2 litres of water and bring to boil. Add all the cut vegetables and bring it to simmer for 20 minutes.
  3. Pour in some milk and coconut oil. Add sea salt to taste.

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