How To Whip Up Something Yummy Every Weekday (& Weekend too!)
Three things that stress us out: planning our kids packed lunches, deciding on what to cook for the fam every night and preparing for a big ol’ BBQ or dinner party. The solution? Oscar and Jemima’s, a super cool new homegrown brand brought to Dubai by two dedicated foodies on a mission to bring good wholesome home-cooked food back to the table. Yum.
The region’s first recipe only subscription based website that allows you to sign up for weekly meal inspo which is then emailed along with links to shopping lists to download and print, Oscar and Jemima’s is all about making life easy and delicious – hooray! From veggie options to kids packed lunches plus breakfasts, lunches, snacks and smoothies and one-off downloads for dinner parties, brunches and bbq’s to come soon, they even send you ideas for using up leftovers mid week (not sure there’ll be any though once you get a taste of what’s in store…).
Affordable, flexible and perfect for when you want to throw something easy together (like, every night…), get your weekly shop done without adding all the random stuff that you’ll never actually use into your trolley and feel in control over what you and the brood are scoffing – this is one subscription we’ll be signing up to pronto! Need a taster? Check out their recipe for Bibimbap below – that’s your Friday night feast sorted…
Oh, and just to get you started, Sassy Mama readers who sign up for a month will get one month free – simply enter the code SASSY1+1 at checkout. Easy.
Bimimbap is a Korean for “mixed rice”. An addition of a dollop of chilly sauce finishes off this dish perfectly
15 Minute Prep Time
20 Minute Cooking Time
2 sirloin steaks
2 small cucumbers
1 bag spinach
1 red chilli deseeded
and finely sliced
2 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp. rice wine
1 tsp. caster sugar
2 tsp. sesame oil
1 tsp. vegetable oil
Chili sauce to serve
1tbsp. toasted sesame
seeds to garnish
Cook the rice as per packet instructions.
Combine the soy and oyster sauce and marinate the steaks in the mix.
Finely slice the cucumber and put in a bowl with the tbsp.of rice wine vinegar, the tsp. of caster sugar and diced chilli and leave to pickle.
Heat a large frying pan with a tsp. of sesame oil and add the bag of spinach and wilt then transfer to a bowl.
Using the same pan heat another tsp. of vegetable sunflower or groundnut oil on a high heat and then add the steaks and cook for 4 minutes on each side for medium. Remove from the pan to rest.
Whilst the steaks are resting take a smaller sized frying pan and dry fry your sesame seeds then tip into a small bowl then heat another tsp. of sesame oil in the same pan and fry the eggs.
To serve add the rice to the bowls and top with the sliced steak, spinach, pickled cucumber and fried egg. Sprinkle with sesame seeds and a dollop of chilli sauce.
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Brought to you in partnership with Oscar And Jemima’s