This is my ultimate favourite chicken recipe, especially for air-fried chicken wings. The flavours are tangy and slightly spicy but not overwhelming to the tastebuds. It's a perfect pair with oven roasted sweet potatoes or any grilled vegetables sprinkled with parmesan, salt & pepper. My favourite would be zucchini and bell peppers. It's easy to make and the measurements depend on your preference. Go slow with the lemon juice as it is strong and add on more tabasco or cayenne pepper powder if you like it spicier. The Lea & Perrins will balance the sour and tangy flavour with it's sweetness and you may add a little bit of sweet soy sauce if you want it slightly sweeter. It's my favourite TV meal, and definitely a hit for the potluck parties. If you don't have an air fryer, just pop it in the oven or the BBQ grill until the skin is crispy and golden. I usually leave it a little longer as I like it charred and crispy. It works well with other parts of the chicken and tastes better if you marinade them longer. Leave the mix in a sealed bag overnight in the fridge before you cook it for intense flavour. 

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This is probably the simplest, most sinful but tedious chips I've made. However, if you're a cheese lover like me a bite of these parmesan chips will take you miles. Very little ingredients are needed but a lot of patience are required. It's a great party snack, but make sure you have a big oven and a helping hand. It's okay to make a big batch and keep it in a sealed container, and it's great to crumb over salads, pastas or just about any dish that would be good with parmesan on top. 

Ingredients:

- Grated parmesan cheese

- Cayenne pepper

- Dried Parsley & Oregano

How to:

- Combine all the ingredients in a bowl.

- Spread it in circles on a pan lined with a baking sheet. Make sure there are spaces for it to melt and spread. 

- Bake it in the oven til it turns golden, take it out, let cool and remove from baking sheet. 

- Pop it in the mouth and be prepared to be transported to cheesy heaven and back. 

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It's the weekend and I'm a little too attached to my sofa to drive myself out and grab some cafe grub. But I do have canned tomatoes, eggs and bread so what do I do with these? Make baked eggs and toast, of course! I've never made these and totally don't know how to but how difficult can it be, right? I must say that it's a total success, and my husband loved it. Here's the breakdown on how to make these super easy baked eggs that can be shared for two within 15minutes. 

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1. Cook Macaroni in a pot of boiling water, add a little rock salt and olive oil. Remove from boiling water once 3/4 cooked. Drain.

2. Melt butter in a separate pot. Add flour bit by bit and stir well, it should turn to lumps. If still watery, add a little bit more flour. Add (preferably warm) milk, cup by cup. Let it boil.

3. Add the parmesan and cheddar cheese in the milk gravy. Add the salt, pepper, cayenne and nutmeg in the mixture. The gravy should thicken and reduced a little. Taste, and add cheddar or other cheese if preferred.

4. Remove the macaroni and stir into the milk and cheese gravy. Pour into baking pan.

5. Top the mixture with grated mozzarella cheese, bake in oven until the top cheese layer becomes crispy or as preferred. Serve.

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Bon Appétit

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If you're unable to cook for lunch as you're in the office, the lunch options could also be your dinner options. I find that Asian stir-fry style of cooking to be simple for any time of the day and the ingredients are mostly rotated based on the basic pantry staples (e.g Kung Pow, Honey Sesame). Rasa Malaysia's websites have great Asian recipes and so far, they hardly go wrong.