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Salmon with Roasted peppers Baked Salmon marries Roasted Bell Peppers (Capsicum) in this simple recipe. Eaten on it’s own or as a patty with a burger bun with a side of salad or coleslaw or whatever comes to mind. Continue reading Salmon Cakes
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Did you know that Kimchi contains the same probiotic as found in yoghurt and other fermented foods? The same probiotic that is good for good gut health. I had recently completed an antibiotic cocktail to eradicate the H. Pylori bacteria that was found during an endoscopy. My gastroenterologist was very happy with the 99% result. I have been pleasantly surprised at finding out that many fermented … Continue reading Kimchi
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We have recently faced a supply issue on fresh chicken, being solely dependent on imports and the trading relationships with many countries. Having to do without fresh chicken means you have to opt for other sources of poultry and protein. Fortunately, duck, although considered a red meat is still available. Chancing upon some Smoked Duck Breast already seasoned with black pepper, meant trying the ‘Reverse … Continue reading Duck Breast with Cherry Liqueur Sauce
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A simple decadent 3-ingredient ice-cream. You can play around with increasing more Bailey’s Irish Cream or Biscoff spread or biscuits. In this recipe, I used the Biscoff spread as well as the biscuits for a nice crunch and I could probably add more of the spread for a richer, sweeter tastier dessert. The good part of this recipe is, if you feel you need to … Continue reading Bailey’s Biscoff Ice-cream
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Do you struggle with deciding what to put on the dinner table on a daily basis? I do. If it is not pizza, then it’s some chicken dish or cottage pie or omelettes. Last night’s recommendation was omelettes. When there are only the two of you at home, there is just so much you can do with what you have in the fridge, if it … Continue reading Asparagus & Ham Souffle
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Another successful experimental dish that made it to the recipe log. This time around, I did a short brine for the brisket before cooking. Brining was done for about 18 hours. Perhaps more salt and a longer brine would have reduced the actual braising time to tenderise the meat. Continue reading Pickled Onion Brisket
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If you do a search for frikadel or Frikadelle or Frikadeller, it is surprisingly of unknown origins. The Frikadelle is a very popular comfort food for the Afrikaans people of South African origin. This year (2022) has been the year that I finally made frikadels that my husband loves. Those I had made following South African cookbooks in the past had not made the pass. So I … Continue reading Frikadelle (South African Meatballs)
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When you are always thinking up of new ways to present or add to old recipes. Or when you want to have a snack that’s quick & easy to make. When Shortbread Slices are not what you have in mind, this Shortbread Crumble Slices is quite versatile in the varieties of fillings that you can substitute, likewise what you add to the topping. Continue reading Shortbread Almond Crumble Slices
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When you get a little bit tired of eating or cooking the same dish again and trying to think of a new way for a healthy snack or meal, this could be it. Continue reading Spinach Turnover
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Gourmet food or dressing? Used in Mediterranean, North African and Middle Eastern cuisines. Made from a small ancient grain, the sesame seed packs a fair amount of minerals that are important to the human body. Tahini can be used as a spread on it’s own or as a dressing. It is also an ingredient used in the making of hummus. I have added sugar and … Continue reading Tahini
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This was made fairly recently unlike some of my other recipes that have yet to be written up. This loaf turned out more sponge-like than the GFDF version. Perhaps due to the combination of baking soda, flaxmeal & chia seeds. This combination was easier on me than a previous successful attempt using chia seeds as an egg replacer. Do remember that too much has it’s side … Continue reading Vegan (Eggless) Banana Loaf
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Pecans are used in place of the usual culprit – Chocolate Chips! I don’t have anything against chocolate chips, they are wonderful when used in a smaller quantity as in my recipe Margaret’s Oatmeal Chocolate Chip Cookies. Great as a pick-me-up when you need a quick kick-start of energy a.k.a. sugar. There are various types and/or brands of chocolate chips, however, my preference is still Hershey’s … Continue reading GF DF Oatmeal Pecan Cookies
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What is a better way to use up egg whites left from making shortcrust pastries that calls for egg yolks or when making custard? I have adapted the Pistachio Biscotti Thins Recipe from Epicurious.com to my Citrusy Almond Biscotti. I have used flaked Almonds with skin on for their health benefits and handling. Reduced the amount of sugar and baking times. Continue reading Almond Citrus Biscotti Thins
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What is GFDF? Gluten Free Dairy Free. Decided to try playing around with the Gluten Free Pound Cake recipe found on the back of Bob’s Red Mill GF Stone Ground Sorghum Flour since my previous trial of using a mix of the Sorghum Flour and some others for a GFDF starter was not very successful. For future bakes, I would reduce the baking time to … Continue reading Honey Banana Loaf (GFDF)
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Having a family member going through chemotherapy has lead me down this trip of researching foods and fruits based on whatever mineral or vitamin that she is found to be lacking. Boosts in food rather than falling back on supplements are always healthier. The last few recipes had been to find simple combinations that could help boost her potassium and magnesium counts in preparation for … Continue reading Lentil & Roasted Red Pepper Soup
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Masoor Dal or split Red Lentils is a popular Indian dish. Healthy and hearty, cooked the right way with the right ingredients. A good source of fibre or protein substitute. I have been incorporating the addition of lentils (namely the red lentils) in stews or cottage pies as an additional source of fibre as well as reducing the amount of red meat consumed. Not every … Continue reading Masoor Dal /Indian Red Lentils
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Another great way to use up any leftover chicken from a roast dinner! Something easy something light and quick to cook for 2 persons or more. It all depends on what you have on hand, in the fridge or what you feel like adding either for a colourful dish or some healthy additions. Choices are really up to you. Most of the ingredients I have … Continue reading Chicken Pasta Stir-fry
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Almond Torte or Almond Cake for dessert? Yes, please. This easy and quick recipe is a definite keeper. Dairy Free, Gluten Free. Continue reading Flourless Almond Orange Slice
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Is the tomato a fruit or a vegetable? What is of import are the benefits of eating the tomato and noteworthy that cooked products of tomato contains more lycopene than the raw fruit/vegetable. Some of the most common cooked tomato products are tomato ketchup, pasta sauce, tomato paste, etc. Continue reading Tomato Soup
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Yet another Chicken Pie. The difference is the addition of Turmeric for it’s numerous health benefits and not forgetting an all important component of a good PIE – the crust. This shortcrust pastry recipe that I keep falling back on has become my favourite. Light and easy to whip up. Continue reading Turmeric Chicken Pie
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I am always excited when I discover a new product and try out a new concoction or rather a mix of different ingredients for a healthier snack or food. Visit some Indian/Asian shops or supermarkets and check out what they have in store for you to try and/or buy for your next bake. Based on certain sites that I’ve visited, this ancient grain Ragi or Finger … Continue reading Ragi Black Sesame Cookie (Vegan)
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My usual quick breakfast fix that combines many health benefits including low blood sugar, constipation and possibly IBS (Irritable Bowel Syndrome) was a combination of quick cooking oats, mashed banana, dark cocoa powder & flaked almonds. Portion control is key in assisting us in avoiding the unneeded side effects of foods that we consume in our daily meals. I came up with this ‘brownie’ as I did … Continue reading Breakfast Brownie (Vegan)
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Chicken cakes as an appetizer or a main not for dessert! What do you do with leftover chicken and mash potatoes? Salad or as is? Some days when you just want that something different, this is an option. No leftover chicken? Be creative and change to whatever you might have handy. Continue reading Chicken Cakes
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Soft, slightly chewy. Best of all – no chocolate chips!! I am not sure why there are so many recipes for Quinoa cookies have chocolate chips in them. I much rather have nuts and/or dried fruits in them in order to fully enjoy the full health benefits of Quinoa. This recipe does not include any dried fruits and is not sweet. So, if you rather … Continue reading Almond Quinoa Cookies (Gluten & Dairy Free)
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Here I was giving myself a pat on the back that no one has tried making a frittata with zucchini or courgette and telling myself I need to write this down before I forget. Eyes roll, someone’s already done it! I still gave myself that invisible pat on the back anyway! Another great way to use up the other halves of the green & yellow … Continue reading Zucchini Frittata
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If you are trying to make something healthy for a special relative who has gluten and/or lactose intolerance, you might want to try this new recipe. Do take note that this was not meant to be a nut-free recipe. It can be with the omission (leave out) of the walnuts and possibly the Soy Lecithin if you are concerned about possible allergies to soy. Continue reading Gluten & Dairy Free Banana Loaf
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A marriage of the Ginger Orange Pork or Chicken Stirfry and the Ginger Pork recipes. Always on the lookout for a new variation of an old dish. Why? I do get tired of cooking and eating the same dish over and over again and as such, I like to experiment and try a different style of cooking or choice of condiments to see it they work. … Continue reading Ginger Flower & Orange Pork Stir-fry
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This dish started off as almost daily headache of 1) protein option and 2) how to cook it. Pork was the chosen protein and it really came down to what choice cuts were available. Fillet or tenderloin would have in normal days would have been sliced & stir fried into Ginger Pork or paired with spinach into Pork Roulade . The word ‘en croute’ crept … Continue reading Pork Florentine en Croute
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How did this post come about? So random and off? My little princess, always will be even when she gets married and becomes a mother, is a rugby referee. She has been one for the last 5 years or so. Being a referee means having official whistles. Lots of blowing means lots of gunk building up inside and outside the whistle. Being the great Mom … Continue reading How to clean an Acme whistle
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How many ways or recipes are there for chicken? Spatchcock? Do you get as tired of seeing the same recipes or same ideas done by so many cooks that you are not at all sure which one works for you? You are not alone. What stands out about this recipe? Just made it up because I ran out of time to try and get the … Continue reading Ssamjang Spatchcock
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A little bit of a stroll down memory lane with this dish. Many years spent in the Caribbean has opened up yet another food chapter. Missing the sun, the sea and the easy going life in Sunny Caribbee. Not forgetting some of the different cuisines that have evolved from a collection of English, East Indian, Chinese and so many more. Many dishes that have now … Continue reading Rice & Beans
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I was under the impression that the Romesco Sauce was of Italian origin not knowing that it originated from Catalonia (Spain) and had been created to be served with fish. A simple sauce very similar to the Roasted Pepper Pesto that can be found in my blog. Similar way of making the pesto, just done differently. Again, a popular sauce that can be served as … Continue reading Romesco Sauce
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I don’t know about you but it seems that I am always wondering what to do with leftovers and how to turn them into something different and appealing. Waste not what you can recycle. Food recycling has become a trend in my home. What do you do with leftover Schweinshaxe (Roasted Pork Knuckle) ?Sandwich? Wrap? With Pasta? Pizza topping? Casserole? I have decided that we will … Continue reading Spiced Pulled Pork
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What do you think of if you are asked what are the traditional German foods? The Pork Knuckle, Schnitzel, Weiners (sausages or hot dogs) & Sauerkraut (Pickled Cabbage) comes to mind. Not forgetting that Oktoberfest is up and coming and this dish would be a winner served with German sausages, sauerkraut & beer and/or lager!! I have recently seen cuts of pork knuckle being sold by the … Continue reading Schweinshaxe (Roasted Pork Knuckle)
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This is a combination of a few recipes that I have posted. I am using a new recipe for the base of this quiche, lighter and buttery and works well for many other pastry based dishes / recipes. Instead of using smoked salmon, I have opted to use my recipe for Baked Salmon or you can use store bought smoked salmon or my Cured Salmon … Continue reading Salmon Quiche
Another shortcrust pastry for yet another quiche. Are you tired of seeing endless recipes for shortcrust pastries yet? I am not done with the many different variations possible for this versatile pastry. I thought I had best put this down before I forget the measures of the same basic ingredients especially if I don’t make quiche too often. New quiche recipe coming up as well. … Continue reading No Fail Shortcrust
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Took a side trip to India via it’s cuisine. I think that that is the only way many of us are able to travel nowadays. The internet has made it so much easier for us to visit all the different countries and their various cuisines. There is also too many variations available of this simple and delectable dish. If you have access to paneer in … Continue reading Palak Paneer
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5-minutes is all it takes to make a versatile dough that can be used as a thin & crispy pizza base, flatbread to be stored away for a quick meal! Great as a flatbread or to serve with a dip. Ingredients: 1 cup plain (all-purpose) flour 1/2 teaspoon salt 1 teaspoon baking powder water (about 1/2 cup more or less) 1-2 tablespoon olive oil Method: … Continue reading 5-minute Pizza / Flatbread Dough
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Have you had those nights or rather days where you don’t have a clue of what to cook? I have had so many especially during the Covid restrictions or Heightened Alert as it is known in Singapore. Lunch and dinner depends very much on what is available in the fridge or the supermarkets. Gets tricky when you stock up on ingredients at a less crowded … Continue reading Kung Pao Apple Chicken
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Went Korean tonight with a Stir-fry Chicken & Jeyuk Bokkeum (BBQ Pork Belly) due to a shortage of time. Someone had a movie to watch and we would not have had time to bring out the tabletop BBQ and take our time. Was going to make a quick pickle cucumber & carrot (Namasu) or Oi Muchim (Korean Cucumber Salad). Decided to go with Musaengchae to … Continue reading Mu dang-guen saengchae (Radish Carrot Salad)
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I have been trying out some new ways to play around with basic recipes. Here is one of them which I am very happy with and which has also gone down very well with the family. Instead of the usual dense Banana Loaf # 2 I wanted to change it to something spongy or a Sponge Cake. I also wanted to make 2 loaves instead of … Continue reading Banana Sponge Cake / Loaf
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I am back with my second recipe using Eggplant/Brinjal/Aubergine a la Italiano. My next recipe also uses this vegetable, simply to use up whatever balance I have bought that did not get used in this current recipe. More work? but Oh! so delicious. I think of this dish as Baked Breaded Eggplant Casserole. Breading the eggplant is very similar to what you would do when … Continue reading Eggplant Parmigiana
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Eggplant, brinjal or aubergine? Same family different names as well as being related to the tomato, chilli pepper and potato. I have been adding the eggplant in many recent dishes, mainly because my daughter has said that she eats eggplant!! This is my first foray into cooking a vegetarian lasagna using the eggplant sans beef. I do hope you will like it as much as … Continue reading Eggplant & Tofu Lasagna
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This was made a little while back and got pushed into the queue. March/April is mango season and we are very fortunate to be able to buy fresh honey mangoes from Thailand in the supermarkets. And because I cannot resist a sale of $1 each or sometimes 3 for $3.95, I just had to buy them. Their scent when they ripen in your home is … Continue reading Mango Panna Cotta
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Another item ticked off in my mental To-Do check list! Just need to make note to I, myself & me to read the instructions properly. The original Paneer recipe uses 1 US gallon or 3.78 litres of full cream (fresh!) milk whilst I used 1 litre of fresh full cream milk. When I think of the word fresh, it means fresh from origin and I don’t … Continue reading Paneer / Cottage Cheese
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This recipe had been sitting in my notebook since February, waiting patiently to be written out. So before I procrastinate any longer ………… While following this recipe, I noticed the similarities with the Chinese version of Sesame chicken or the Japanese Teriyaki sauce, which are used also for barbecues, coincidence or influence? If you are looking for a spicier version that is normally found in … Continue reading Dak Bulgogi (Korean BBQ Chicken)
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From a visit to my dentist telling me not to eat nuts even Pistachios, which are my favourtie came this cake. If I can’t eat the nut in it’s original form to save my teeth from further damage caused by age, etc., I should be able to eat some form of it, right? ABSOLUTELY! I just needed to get myself a cheap food mill or … Continue reading Pistachio Cake
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We can now get onto the recipe for my Not-So Traditional Hungarian Goulash which is influenced by the Italian Minestrone, namely kidney beans. Continue reading Hungarian Goulash
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Yes, tomatoes are a fruit not a vegetable. Something that was in the pipeline and on the T0-Make list for many years. A craving that my South African husband had, something from his growing up years and something that was available from the cottage industry there. I am very thankful of a wedding gift – Cook And Enjoy It by S.J.A. de Villiers (revised edition). Mrs … Continue reading Tomato Jam
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