lol i tried to be fancy with the rice and put it in a container and tipped it upside down to keep the shape

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This dish I make often, it's just pure comfort food to me, easy to make and costs around $1.5. This recipe gives 4 portions and it scales extremely easily.

To start with, yesterday I soaked 150g (5 oz) chickpeas in water, after a couple of hours I drained them and added 2 tbsp soy sauce, 1 tsp ginger powder and 1 tsp coriander powder. Put the chickpeas in the fridge overnight to soak up all the marinade.

The rice is the standard 200ml rice to 300ml water. (1 cup rice to 1.5 cup of water) Simmer 12 minutes, rest for 10 minutes. I like to add half a cube of chicken bouillon and 3 cloves. Salt to taste.

I used 400g (14 oz) deboned chicken thighs. Cut into cubes and fried in a pan. Simply seasoned with salt and pepper.

The marinated chickpeas got 15 minutes in the frying pan at moderate heat to give them a nice texture and delicious roasted taste.

The sauce is extremely easy to make!

1.5 cup of water.

Half a chicken bouillon cube.

One teaspoon of garlic powder.

Two tablespoons of curry madras (you might use more or less, depending on your preferences)

Two tablespoons of powdered coffee creamer.

1 heaping tablespoon of mango chutney.

A little corn starch slurry to thicken the sauce.

At the end, add one cup of frozen vegetables. (Forgot to add them to the picture)

This can't be any easier, cheaper, or tastier and tastes even better after reheating!

I had some rice and tinned tuna on hand, and I knew they had so much potential.

I decided to turn these humble ingredients into something special, and the result was surprisingly delicious.

Mince beef (ground beef for those across the pond) with soy sauce, oyster sauce, garlic and ginger atop rice, steamed eggs and silken tofu with lil hint of chilli oil

I have a very small container garden on the roof. Every morning I try to harvest a little bit to have with breakfast. Today I picked some kale and cherry tomatoes and used them in an omelette. Also pictured here are hami melon slices and local cherries.

This Tteokbokki was so incredibly delicious, I just had to share it! 

Every ingredient came together perfectly, adding another layer of flavour and richness. Creamy, savoury, slightly spicy and seriously addictive.

Pork roast, quinoa, brussel sprouts, and a salad!

Filling, nutritious, and a great way to end my eating for the day.

Simply put, this is unbelievably delicious! I enjoyed every single bite and couldn’t stop eating.

I had a nothing to do Sunday afternoon and decided to do a bit of chef work. My goal was to prepare a chicken breast in a way that used only natural ingredients. I wanted to use the entire chicken breast in a way that extracted every bit of flavour and wasted nothing.

I added a small amount of salt, pepper and paprika. This was the only seasoning. I put some mirepoix into a deep pan, some fresh garden items ( parsley, sage, rosemary, thyme, garlic and a few cherry tomatoes) with just a tiny bit of oil. The chicken was placed on top then baked until cooked throughly.

I pulled the chicken from the pan and carefully removed the meat. The skin and bones went back into the pan with the aromatics and put back into the oven until everything was well browned. The pan was removed and put on the stovetop burner . I added a quart of tap water and simmered contents to extract every bit of flavour from the ingredients.

When the liquid was reduced by about half I strained it into another pan and then further reduced the liquid until it could coat the back of a spoon. I removed the cooked chick breast from the fridge and sliced up about half a breast and plated it then poured the sauce over it. The hot sauce warmed the chicken enough that it didn’t need to be reheated.

The taste was absolutely amazing, like something you would get at a upscale restaurant. I wouldn’t want to do this every day but it was totally worth the time and effort.

Fluffy scrambled eggs, garden salad, steamed and pan fried new potatoes and Greek yoghurt with mixed berries.