The Hangry Chef

You will need... 5 small-medium sized red capsicums 300gr quinoa 600ml chicken stock 200gr tinned cherry tomatoes 150gr chorizo 1 small red onion 3 cloves garlic, crushed 1 heaped teaspoon of paprika 1 tsp oregano 1/2 tsp black pepper 1/2 bunch parsley, washed and finely chopped 1/2 cup pinenuts 2 Tbsp lemon juice (add a bit of grated rind too if you like) 2 cups cheese (I used grated cheddar) Method.. Preheat oven to 180 degrees celsius. Spray a large, deep baking dish with cooking spray. Rinse and drain quinoa, place in a heavy-based saucepan with the stock and tinned tomatoes. Bring to the boil, then reduce to a simmer and cook uncovered until quinoa is soft and liquid is absorbed. Meanwhile, peel and dice the onion and chorizo. Heat a little olive oil in a non-stick frypan and cook on med-low until onion is softened and chorizo lightly browned. If chorizo has leached oil- drain on absorbent paper towel.  Once quinoa is cooked, add onion and chorizo mix,

I've been so busy the last few weeks that I haven't had a chance to upload this recipe from Easter. I had a few weeks off work recently and I ate my weight in sugary treats like this one. I don't regret a thing- except for the fact that my jeans button is about to pop and take out an unsuspecting passerby. I didn't do too much of my own cooking while I was off work, mainly opting to eat out ( Patissez for a Freakshake, Mama's Buoi for yummy Vietnamese fare.. Not to mention eating at local spots- including Crafted LIVE a BBQ and Beer festival).. But I did decide to crack out a diabetes extravaganza for Easter. It's a simple Oreo cheesecake, but I overloaded it with Easter eggs, more Oreos of the peanut butter kind and persian fairy floss. You don't need to go crazy and add all the stuff I did, the cheesecake on its own is delicious and rich but in my 'expert' (fatty) opinion I think it needs some sugary glamorisation. You will need...