What’s the big deal about hasselback potatoes? Originating from a Swedish restaurant of the same name in the 1700s (and now this Bugis girl is making them), here are reasons why you should be roasting them.

• They are drop dead easy to make
• They make you look like a first class fancy schmancy cook when you know you’re not
• They are crusty on the outside and soft in the inside

You can top them with herby yoghurt, plain yoghurt, sour cream, cottage cheese, ketchup… you name it. They are amazing as a side to grilled fish, meat, chicken or even balsamic grilled veggies for a meat-free dinner. Or, if you’re going on some kind of downward spiral, I guess you can eat piles of them on their own. Your choice, really (haven't we all been there?).

This recipe serves 2.

What You Need:
4 medium sized russet potatoes OR 2 large sized russet potatoes
3 tbsp. Butter (NOT margarine!)
1 tbsp. olive oil
Dried or fresh rosemary

What You Do:

1. Preheat oven to 180 degrees.
2. You’ll be cooking the potatoes skin-on, so be sure they are washed/scrubbed clean.
3. Dry potatoes. Slice them in 0.5cm thick slices, almost all the way down but not all the way down so that they stay intact as one whole potato.
4. Melt the rest of the ingredients in a saucepan. Season with salt and pepper.
5. Slather the potatoes with the melted butter mix. Reserve the rest of the butter.
6. Pop in oven for 20 minutes.
7. Take out, give them another good butter wash, and bake for another 10 minutes.
8. The time may vary on your oven and potato size. Keep an eye on them.
9. Take out, let cool. Add your favourite topping. Or not.
10. Eat while hot.

These days it’s always raining and life has been feeling a bit like a sob chickflick. Very few things give me comfort, and one of those that do is, well – comfort food. One of my favourite comfort food staples is always a large bowl of pasta, or more specifically the creamy kind. Unfortunately a classic spaghetti carbonara isn’t really waist-friendly. I find that using the classic cheese and yolk alone means you use a LOT of cheese and yolk, and just because I’m having a hard time does NOT mean I want to wake up the next day looking like Bridget Jones post-breakup with Mr Darcy.

This recipe certainly isn’t the classic carbonara recipe – it substitutes some of the yolk and cheese with dollops of yoghurt; a much healthier option! It also introduces bright green asparagus into the pasta, and paired with a simple chopped salad (chopped lettuce, chopped tomatoes, splash of balsamic vinegar, pepper, olive oil) you’re easily getting your 3 out of 5 daily veg requirement.

This recipe makes 2 servings.

What You Need:
For the sauce:
1 whole egg
2 egg yolks
3 tbsp. natural yoghurt
1 heaped tbsp. grated Parmesan (grating means cheese disperses better, so you use less)
Juice of ¼ lemon
For the pasta:
Spaghetti or Fettucine
3 strips of bacon of your choice, thinly sliced
1 clove garlic, sliced
1 handful asparagus, snapped and cut into 2-inch lengths
Pinch of cracked black pepper

What You Do:

1. Boil pasta according to packet instructions
2. Combine all the ingredients to make the sauce. Season well with salt and pepper.
3. In a large pan, heat a tbsp. of olive oil. Add bacon.
4. As the fat renders out and the bacon begins crisping up, add garlic. Toss.
5. Add asparagus. Stir around for about 1-2 minutes.
6. Drain pasta, reserving ½ cup of pasta water. Add pasta into pan.
7. Add 3 tbsp. pasta water. It will look runny.
8. As the water begins to bubble, remove pan from fire, and add the egg sauce.
9. Keep stirring so the egg doesn’t curdle and the pasta sauce becomes thicker.
10. If it’s too thick, add a splash of remaining pasta water.
11. Transfer to plate and grate a little more Parmesan on top.
12. Eat with some tissues, for your mouth and tears. Kidding. (Please don’t be that girl)