Tag Archives: cooking

Winter warmer: Indonesian Chickpea Curry

The following recipe is taken from the Revive Cafe Cookbook. A family friend cooked this dish for me and I thought it was awesome! 


  • 2 large carrots
  • 1 large chopped onion
  • 2 Tbsps oil
  • 2 cloves garlic chopped
  • 3 Tbsps ginger puree
  • 1 pinch cayenne pepper
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • 2 x 400ml cans tomatoes
  • 200ml can coconut cream
  • 2 x 400g chickpeas
  • 1 tsp salt
  • 3 Tbsp honey or date puree


  1. Slice and roast carrots for approx 20 mins at 180° C
  2. In a large pan cook onion, garlic and ginger in the oil until clear
  3. Stir in spices
  4. Add tomatoes and heat until boiling
  5. Add salt, coconut cream and honey/date puree
  6. Add chickpeas (drained) and carrots


Tip: It’s super easy to turn this curry into a delicious satay! After you stir in the spices, mix 1/2 cup peanut butter and 1/2 cup hot water together to make a paste and add into the pot. Then add in the tomatoes and continue as per the recipe.

Recipe: PB, jam and banana toastie

PBJB sammies
PBJB toasted sammies

This is one you’ll either love or hate! It’s quick and easy and will definitely satisfy a hungry belly. It’s the epitome of a student snack! I suggest you try it.


  • white bread
  • jam of your choice (I find something like plum jam works best as I like the smooth texture)
  • peanut butter – crunchy or smooth
  • a ripe banana
  • a pinch of cinnamon
  • margarine or butter


  • Spread a thin layer of margarine or butter on one side of the slices of bread – this will be on the outside so it goes golden and crispy.
  • Turn the bread over and spread the desired amount of peanut butter on the non-buttered side.
  • Spread the desired amount of jam on top of the peanut butter.
  • On a plate, mash the banana slightly with a fork and then spread it on top of the peanut butter and jam.
  • Sprinkle a small pinch of cinnamon over the banana. Place the other slice of bread on top, non-buttered side down.
  • Place the sandwich in your sandwich press for at least 5 minutes – you want it to be nice and gooey. If you don’t have a sandwich press you can cook it in a frying pan on med-high heat for about 4 minutes a side.

These yummy, gooey toasted sammies make a great snack on a cold day! But be warned, putting jam in a toasted sandwich is a dangerous endeavour. I’ve seen it spill out and burn someone’s hand, and it ain’t pretty!

Leek and Chickpea Fritters


I made this recipe for lunch the other day and it was delish! Plus it was super quick to make.

Makes 12 fritters


  • 1 leek washed and thinly sliced
  • 1 x 400g can of chickpeas, rinsed and drained
  • 2 eggs lightly whisked
  • 1 1/2 tablespoons flour
  • 1 1/2 tablespoons chopped parsley
  • Salt and pepper


  1. Place leek in a bowl and cover with bowling water. Set aside for 1-2 minutes until soft, and then drain
  2. Mash chickpeas in a bowl
  3. Add the softened leek, as well as eggs, flour and parsley. Season to taste
  4. Heat oil in a frying pan over a medium heat. Place 1/4 cups of batter around the pan to create the fritters. Cook for 2-3 minutes or until golden underneath. Then flip and cook for another 2-3 minutes.

Tip: serve with tzatziki, or greek yogurt if you wish, and sprinkle with some more parsley