Nadia lim

Fresh, crunchy and bursting with flavour, I love a good slaw with a refreshing Asian inspired dressing.

Here’s a recipe from the Winter Warmers bag from My Food Bag to give you a taste of what to expect. In the Winter Warmers bag you get four dinner recipes to feed four people (generously), including at least two recipes that can be done in the slow cooker (because how good is it coming home to the smell of a slow-cooked meal in the middle of Winter?!) and a classic roast dinner. The focus is on quick prep time, and slow cooking time, and you can prepare the meals either the night before, or…

There's nothing quite like plump gnocchi tossed in a beautiful, rustic sauce. Words and recipe: Extract from Nadia: A Seasonal Journal Photos: Matt Quéréé Homemade gnocchi is soft, silky and delicate. It is made mainly from potato, with some flour to bind it. Use any mix of herbs you like in this dish – my selection is just a guide. Makes: 3-4 serves Prep time: 30 minutes Cook time: 1 hour, 10 minutes INGREDIENTS 700-800g large Agria potatoes, scrubbed (leave the skin on) 1 free-range egg ¾…

Lemongrass is one of my favourite ingredients, so much so that at My Food Bag my name is Nadia ‘Lemongrass’ Lim! It is used heaps in South East Asian cooking for its fresh fragrance and zest, adding a very unique flavour that is perfect with this chicken noodle salad.

In my teens I worked as a waitress in an Italian restaurant run (very authentically) by Ciro Sanino from Naples and he made THE best fresh gnocchi. Up until that point I’d always thought gnocchi was overrated because I’d only had dense, bland and chewy stuff out of a packet. Home- made gnocchi is entirely different — soft, silky, delicate little mouthfuls of potato-ey pasta. And you’ll be pleasantly surprised at how easy and satisfying it is to make. Whilst you can use plain flour, ’00’…

Fresh, tasty and so simple to throw together, Nadia Lim's tacos with walnut and almond chilli from her new cookbook Vegful are sure to become a family favourite

Recipe by Nadia Lim as heard on Afternoons, Friday 17 July 2020

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Recipes Archive | Page 5 of 19 | Nadia Lim

Crispy croutons soak up the flavours of summer in this simple Italian dish. Words: Extract from Nadia: A Seasonal Journal Photos: Rachael McKenna Serves: 4 Prep time: 10 minutes Cook time: 20 minutes In 2019, we stayed in a little village in Italy and the locals there declared this the “best panzanella ever”. I toast the bread in olive oil first to make the crispy croutons that soak up all the lovely tomato juices. Make sure you use sweet, ripe and juicy tomatoes grown at the peak of summer…