Sunday, November 18, 2007

Fruit Custard

I made a custard from scratch and placed some delightful berries on top.
Ingredients: 2 eggs
1 cup milk
4 tbs sugar
1/2 tsp cornflour

1. Put all ingredients in a pot and whisk under low heat until thick and creamy.

Tuesday, October 16, 2007


Thomas had made a whole bunch of a Danish speciality- Polsehorns! -and they look good enough to be featured on this (ahem) exclusive food blog.

500 g flour
25 g yeast
3 dl water
1/2 tsp salt

1. Dissolve yeast in lukewarm water and then mix in the other ingredients.
2. Knead dough well and seperate them in four portions.
3. Roll each portion out in a circle and cut into six pieces (like a pizza)
3. Roll a sausage into each portion. (You can sprinkle sesame seeds on top, that was my idea)
4. Bake at 200 degrees for 15 mins.

Monday, October 08, 2007

Roasted Stuffed Peppers

If you noticed, I have been getting into a little bit of a health fad- a wonderful recipe for the health conscious:-

1 pepper
3 tbs rice
1/2 tsp shredded cheese
1 tsp of finely sliced onion
1 tbs tuna
1 tbs corn

1. Mix rice, cheese, onion, tuna and corn together.
2. Stuff it into the pepper.
3. Bake for 20 mins in 200 degree oven. Serve

Sunday, September 30, 2007

Apple Pie

With so many apples in my garden, it would naturally lead me to make apple pie for almost any occasion.
Apple sauce- boil peeled apples with a mix of plain sugar and vanilla sugar and add cinnamon sticks. Boil until it turns soft to the point of becoming a sauce when mixed.

Pastry:- 100 g flour
50 g butter
1/2 tsp baking powder
1/2 tsp salt

1. Make pastry by mixing butter into flour until it resembles fine breadcrumbs. Add 2 tbs cold water, baking powder and salt and mix to a dough.
2. Line a baking dish with pastry, pour in the apple sauce (after cooled) and top with decorative pastry strips. Bake at 200 degrees for 1/2 hour. Serve.

Monday, September 24, 2007

Low Fat Brownies

I was craving for something chocolatey and fudgey- without the fat. This is what I eventually came up with:

1 cup flour
1/2 cup sugar
3/4 cup cocoa
2 eggs
1 tsp vanilla essence
1/4 cup sour cream
1/4 cup milk
1/2 tsp baking powder

1. Just combine everything in a large bowl- bake at 180 degrees for 1/2 hour. It tastes like the real thing.
P.S if you want it to be healthier, you can add baby food prunes to the dish and cut back on the sugar.

Friday, August 17, 2007


Really tasty and delightful for Sunday tea.
Pastry: 225 g flour
2 tbs ghee
80 ml warm water
1 tsp salt

1. Make a well in centre of flour and pour in oil and salt. Mix.
2. Add water until dough is soft and springy.

5 boiled potatoes- cut in small cubes
1 large onion (sliced)
coriander leaves (shredded)
garam masala mix: 1 tbs curry powder, 1/2 tbs tumeric, 1/2 tbs chilli powder, 1 tsp coriander powder, 1 tsp salt
2 tbs sour cream

1. Heat oil and fry onion until softened. Add garam masala and fry the powders till fragrant.
2. Add potatoes and cream. Mix well.

Roll the dough out and cut into circles. Make a pocket with the circle and spoon filling in. Seal with water.
Fry in hot oil and serve.

Saturday, August 11, 2007

Mushroom and Spinach Lasagne

I made a vegetarian lasagne with mushroom, spinach, aubergines and creamy cheese sauce. It tasted pretty good, despite the lack of meat!

Mushrooms (sliced)
Aubergine (sliced)
Pasta Sauce (you can buy it canned)
1 onion (sliced)
1/2 cup cream
mozarella cheese
Spinach (sliced)
Lasagne sheets

1. Heat oil and lightly fry onions until softened. Add mushrooms. Cook until fragrant and then add pasta sauce. Cook for another 5 mins. Make sure the mixture is fairly wet.
2. Place the half of the sauce in the bottom of a square pan and then add lasagne sheets over it. Place sliced aubergines above the sheets.
3.Then make a cheese sauce, by blending cheese and cream over low heat. Pour over.
4. Place the spinach above the sauce. Top with lasagne sheets and then pour the rest of the mushroom pasta sauce mixture on it. Scatter mozarella cheese over the top.
5. Bake in a 200 degrees oven for 45 minutes.

Thursday, August 09, 2007

Indian Daal (Lentil Curry)

Daal is the staple diet of punjabis. Back home, my mother would make daal daily and we would have it with rice and fried anchovies for lunch. For dinner, we continued to have daal but with chapatis and pickle instead. Thats how much daal was featured in my home.

Ingredients: 1 cup yellow lentils
2 tomatoes
1 chilli
1/2 aubergine
1 potato (cubed)
minced onion, garlic and ginger
coriander leaves and spring onion (chopped)
Masala spices: 1 tbs curry powder, 1/2 tbs tumeric, 1/2 tbs chilli powder and 1/2
tbs coriander powder

1. Wash lentils in water and boil with water covering 1/2 your index finger.
2. After 30 mins, add vegetables. Then add masala spices.
3. Add onion, garlic and ginger. If you want to make it 'tarka' method- you can fry the onion, garlic and ginger for 10 mins seperately until softened and then add in. I usually just add it in as it is.
4. Simmer for another 20 mins until vegetables are fully cooked. Then garnish with coriander and spring onion.
5. Serve.

Sunday, August 05, 2007


My friends, Arne and Herdis invited me to a summer party and I made this dish to contribute.

Filo Pastry (you can buy this from asian shops, otherwise known as spring roll pastry)
6 eggs
1/2 pkt cream
200g spinach (sliced)
1 tomato
grated cheddar cheese
2 sliced of ham (cut in strips)
1/2 white onion (thinly sliced)

1. Grease a pie dish liberally with butter and place filo pastry in thin sheets over the pie dish. Place more butter on the first layer of pastry and add another layer.
2. In a large bowl, mix eggs, cream and all the other ingredients- pour into the pie dish. Bake at 2oo degrees for 30 mins.

Friday, August 03, 2007


In all my 26 years living in Singapore, I have never seen a dishwasher. And here in Denmark, I see one in almost every home I visit. The dishwasher is an amazing invention- you can stack 3 days of dirty plates in there and it all comes out clean, dry and ready to put away. I think its the one invention I love most in my kitchen.

Wednesday, August 01, 2007

Baked Salmon

Nothing beats a really good baked piece of fish. Just drizzle some lemon and its like a gourmet meal in a restaurant.

1. Marinate salmon with lemon juice, rosemary and garlic for 20 mins. Also add some grated lemon rind.
2. Place a slab of butter on top and bake for 20 mins- until fish flakes easily with a fork.
3. You can add a bit of shredded gouda and parmesan during the last 5 mins.
4. The lemon juice and butter would have combined into a sauce in the oven, so just pour over the fish.
5. Remove and serve!

Monday, July 30, 2007

Grocery Store

Having a grocery store next door to the home is a cook's paradise. I can run out midway through cooking to get that one vital ingredient!

Nasi Lemak

I was driven to distraction all morning, thinking of my favourite breakfast food in Singapore. So I decided to make it for myself. And it was finger-lickin good.

Coconut Rice
Boil 1 cup of rice with 1.5 cups of coconut milk in the rice cooker

Sambal (chilli paste)
1/2 cup dried chillies
1/2 red onion
1 tbs tamarind paste
2 tbs sugar

1. Pound dried chillies and onion with a mortar and pestle.
2. Heat oil and fry the paste.
3. Mix tamarind with 1/4 cup water, remove the seeds and add to the frying paste.
4. Add 2 tbs of sugar.
5. Remove and serve.

I added fried anchovies and a boiled egg to the nasi lemak. You can also add fried fish, cucumbers or fried chicken- whatever you prefer.

Friday, June 15, 2007


Chapati is the basis of punjabi food. You usually have it with lentils, curries and cooked vegetables.

Ingredients: 2 cups wholemeal wheat flour (known as atta)
3/4 cup water
teaspoon of margarine

1. Mix flour with water until it forms a soft dough.
2. Roll out on a board, put a dab of margarine on it, fold up the dough and roll again.
3. Cook the flat bread on a non-stick pan. Serve

Tuesday, May 01, 2007

Cream of Spinach Soup

This soup is seriously good.
sprigs of spinach
2 tomatoes
1 onion
3-4 pips of garlic
1 cube of ginger
2 tbs cream
salt and pepper

1. Heat half a pot of water and add chopped onions, garlic, ginger, tomatoes and spinach.
2. After half an hour, the vegetables would be softened. Place the soup in a blender and blend until smooth.
3. Pour the mixture back into the pot and boil until thickened. Season with salt and pepper. Add cream.
4. Serve

Saturday, April 14, 2007

Fresh Bread in the Morning

Thomas has started a new hobby of baking bread on his mother's machine. That means plenty of fresh bread for me every morning!

Wednesday, April 04, 2007

Cupcakes with Pink Frosting

I made a variation of cupcakes with beautiful pink frosting. It tastes lovely and sweet. And it looks beautiful.
Pink Frosting: 150 g butter
250 g icing sugar
2 tbs hot water
1/2 tsp red colouring
Use an electric mixer to beat the following ingredients. Spread on cooled cupcakes and refrigerate to set.

Vanilla Cupcake with Cranberries

These cupcakes were really easy to make and tastes wonderful too. A perfect sweet finger food.

15o g butter softened
150 g icing sugar
175 g self raising flour
3 eggs
1 tsp vanilla extract

1. Cream butter and sugar. Add eggs one at a time. Add vanilla. Add cranberries.
2. Sift flour and fold in with a metal spoon.
3. Pour into cupcakes and bake at 200 degrees for 20 mins.
4. You can put a dot of cranberry jam on top of vanilla cupcake for decoration.

Strawberry Cheesecake

Easter is here and I made some treats for an Easter party at Bjoernoe. Here is a cheesecake making its final rest in my refrigerator.

Crust: 400 g digestive biscuits
3 tbs butter (melted)
2 tbs brown sugar
1. Put the biscuits in a plastic bag and pound with rolling pin until it resembles fine breadcrumbs.
2. Add sugar and melted butter and mix well. Best to use hands to press the mixture together.
3. Place the crust on pie tins and bake for 10 mins at 150 degrees.

Filling: 600g cream cheese
2 tbs icing sugar
3 eggs
lemon zest

1. Cream cheese, sugar, eggs and lemon zest together.
2. Remove crust from oven and pour in filling.
3. Bake at 180 degrees for 20 mins. The egg would have coagulated by then.

Fruit top: strawberries
strawberry jam

1. Cut up strawberries and arrange on cake.
2. Boil strawberry jam. Put through a strainer. And then pour it over the cake.
3. Keep cake in fridge so that it sets nicely.

Verdict: The cake looks beautiful but I havent tasted it yet. I am keeping it pristine for the Easter party. All I can do now is just keep peering into the refrigerator.

Monday, March 19, 2007

Butter Chicken

I was in the mood for Northern Indian fare and what better day than Sunday for this slow cooking dish!

Ingredients: Chicken breast (cut in cubes)
1 tsp tandoori masala powder (can be bought from Min Anh Shop)
1/2 cup yogurt
1/2 cup cream
1/2 can chopped tomatoes
1 tsp tomato paste
Spice Mix: 1 tsp tumeric powder, 1/2 tsp chilli powder, 1/2 tsp coriander powder, 1
tsp garam masala, 1/2 tsp salt
1 onion (sliced)
1 clove garlic (chopped)
1 thumb sized ginger (ground)
coriander leaves

1. Marinade chicken cubes with yogurt and tandoori masala powder. Bake in hot oven of 200 degrees for 40 mins until chicken is cooked.
2. Heat oil and fry onions until soft. Add garlic and ginger and fry until fragrant. Add the spice mix and fry powders until the oil and aroma is released.
3. Add chopped tomatoes and tomato paste.
4. Remove chicken from oven and add to the pot. Stir briefly and ensure that the dish is fully heated.
5. Add cream and coriander.

Verdict: Thomas kept talking about how good the dish was, even 5 hours later after eating it. I think the method of baking the chicken first before it was placed into the pot really gave the dish a good flavour. I have attempted to make butter chicken 5 times before this final successful attempt. Admittedly, this is a decadent dish to make and takes up a lot of time!

Wednesday, March 07, 2007

Fried Vermicelli

I made some Asian noodles with lovely greens and mushrooms. This is a very popular dish in Singapore. I bought all the ingredients from Min Anh Vietnamese shop next to Bruuns Galleri.

Ingredients: 1/2 packet of vermicelli (otherwise known as bee hoon)- thin rice noodles
dried chinese mushrooms (soak in water for 1/2 hour to soften)
leafy green chinese vegetables (known as chye sim)
1 clove garlic (chopped finely)
2 tbs dark soya sauce
1 tbs ketchup
1 tbs chilli sauce
salt and pepper to taste

1. Boil a large pot of water. When it is boiling, remove from heat. Soak the vermicelli in the water to soften. It should only be soaked for a maximum of half hour or else it will get too sticky. You can use a large scissors to slice it into smaller strands after it softens.
2. Heat oil in a stir frying work and fry garlic until fragrant. Add sliced mushrooms and green vegetables. Add 3 tbs of water and cook thoroughly.
3. Add the softened vermicelli. Season with soya sauce, ketchup and chilli sauce. Add salt and pepper. Make sure to stir well and that all the water is dried up.
4. When the noodles are fully cooked and fairly dry, remove from heat.

Verdict: The noodles came out very well- the mushrooms I bought had a nice strong flavour to it and this complemented the garlic in the dish. It is common to add beansprouts to the fried vermicelli and you can do so, if you desire. I was happy to have large portions of this dish, it reminded me of home.

Saturday, February 03, 2007

New Jamie Oliver Cookbook!

My husband bought me a Jamie Oliver cookbook during a business visit in London. I am huge on Jamie- I even have his cookware collection as well. Lots of good food coming right up!

Tuesday, January 30, 2007

Beef Stroganoff

Since I married an European man, I decided to try making more European dishes. And its all turning out quite well. Also, I bought a lot of beef this week.

Ingredients: Lean beef
1 tbs flour (seasoned with salt and pepper)
1 red onion (sliced)
1 clove garlic (chopped)
1 cup sour cream
1 tbs tomato paste
salt and pepper

1. Cut beef in thin strips. Coat with seasoned flour. Heat oil and fry the beef. Set aside.
2. Heat oil in pan and fry onions and garlic until softened.
3. Add 1/2 cup water, sour cream and tomato paste.
4. Cook for 5 minutes, and then add beef.
5. Season to taste. The sauce would have thickened and then set aside.

Verdict: I thought this dish was really very good. The sourness of the cream complemented the tomato paste quite well. The recipe calls for button mushrooms to be added but I didnt have any in the house. All, in all this was a successful first try at beef stroganoff.

Spring Rolls

My friend Edel, made really good spring rolls at the International gathering in my home. I am going to get her to teach me the technique of rolling them properly. The ones I made in the past kept opening up in the deep fat fryer.

Saturday, January 27, 2007

Beef Goulash

This is a nice slow cooking dish, ideal for the weekend when you have time on your hands.

Ingredients: lean beef (chopped in pieces)
4 tomatoes (chopped)
1 white onion (sliced)
1 clove garlic (chopped)
2 stalks celery (sliced)
2 carrots (sliced)
red wine or balsamic vinegar
1/2 tsp red paprika
1 tsp cornflour (mixed with water)
salt and pepper to taste

1. Heat oil and cook onions and garlic until translucent and soft.
2. Add beef and cook thoroughly until the meat is browned.
3. Add 2 cups of water and add carrots and celery.
4. Allow to simmer for 45 mins.
5. Add tomatoes.
6. Allow to simmer for another 30 mins.
7. When vegetables are softened, add either wine or balsamic vinegar to taste. Season with paprika, salt and pepper.
8. Add cornflour paste to thicken the soup before serving.

Verdict: I started out with a dash of wine in the soup and it tasted quite good. But afterwards, I reheated the dish with balsamic vinegar and it had a much more sharp, tarty taste. This dish would go well with chopped red bell peppers, which I didnt have in the fridge. Also, the inclusion of bay leaves would have been good for the sauce. Overall, it was extremely tasty although I could have cooked the beef much longer and it would have been more tender. I would recommend that the goulash is left to simmer for 2-3 hours so that the meat becomes extremely tender.

Saturday, January 13, 2007

Sweet and Sour Chicken

I was in the mood for Asian fare, so I made sweet and sour chicken. This version follows the Malaysian version where the meat is not deep fried before hand. The Chinese version usually calls for the meat to be deep fried in breadcrumbs before the sauce is placed on it.

Ingredients: chicken breast (diced)
3 pineapple rings (sliced)
1 white onion (sliced)
1/2 red pepper (cubed)
3 tbs tomato sauce
1 tbs chilli sauce
1 tsp soya sauce
1 tsp of cornflour (make into a paste with water)
salt and pepper

1. Heat oil in work and fry the onions. When onions are softened, add the red pepper. Add 5 tbs of water and allow vegetables to cook.
2. Add chicken breast and allow to simmer for 10 mins.
3. When water is drying up, add tomato sauce, chilli sauce, soya sauce and salt and pepper. Mix thoroughly.
4. Add a bit of water if the sauce is too thick.
5. Add pineapple.
6. Use cornflour paste to thicken the sauce before turning off heat.

Verdict: The version I made was a little too sweet because I added some pineapple syrup to the sauce. Usually, the recipe calls for a bit of vinegar which I didnt have with me. Overall, I could have done a better job of it.

Friday, January 12, 2007

Oatmeal and Raisin Cookies

I was in a baking mood so I whipped up some lovely cookies.

Ingredients: 12 tablespoons (175g) unsalted butter,
3/4 cup (160g) firmly packed light brown sugar
2/3 cup (130g) white sugar
1 large egg1 teaspoon vanilla extract
2 cups (170g) rolled oats
1 1/4 cup (160g) plain flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (200g) raisins

1. Preheat oven to 375F/190C/Gas Mark 5.

2. Cream butter and sugars together until light and fluffy. Add egg and vanilla extract; beat until well combined.

3.In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture until just combined. Stir in raisins.

4. Drop the dough by heaped tablespoons onto ungreased baking sheets, leaving a 2" gap between each mound.

5.Bake for 12-15 minutes until golden brown. Cool on sheet for at least a minute before transferring to a rack.

Verdict: The cookies came out really large so do leave a lot of space between each set. It was crunchy on the outside and chewy in the middle. I added some cinnamon powder as an afterthought before placing the cookies in the oven, and it made it smell heavenly.

Tuesday, January 02, 2007

Chinese Spinach Chicken

Me and Thomas are going to be very healthy in the year 2007. And what better way to do that than to eat our greens!

Ingredients: chicken breast (chopped)
chinese spinach (sliced)
1 red onion (sliced)
1 red chilli (sliced)
1 tbs oyster sauce
1 tsp soya sauce
salt to taste
1/2 tsp cornflour

1. Marinade chopped chicken breast with oyster sauce and soya sauce.
2. Heat oil and fry onions until soft. Add chilli and chicken. Cook on high heat. Then add a little water and allow to simmer.
3. Add spinach. Allow to cook for 15 mins.
4. Add seasonings. Make a paste with cornflour and water and add to the mixture. This will thicken marinade into a sauce. Remove from heat after 5 mins. Serve with rice.

Verdict: The food was delicious- the spinach was warm and thick and complemented the chicken very well.

Spring Roll Filling

I made around 80 spring rolls for the New Year. I did not end up taking a picture of the final product but here is the recipe for the filling.

Ingredients: 1/2 large cabbage (shredded)
minced pork
3 carrots (finely chopped)
2 white onions (finely chopped)
1 cup peas
1 cup corn
2 red chillis (sliced)
2 tbs soya sauce
2 tbs oyster sauce
1 tbs sesame oil
salt and pepper

1. Marinade pork with 1/2 tsp sesame oil, 1 tsp soya sauce and 1 tsp oyster sauce. Cook over low heat in saucepan until the pork is cooked well. Drain and set aside.
2. Heat oil and fry onions until soft. Add cabbage, chilli and carrots. Put in 1/2 cup of water and let vegetables simmer. When water dries up, add corn and peas. Add sesame oil, oyster sauce and soya sauce.
3. Pour the meat into the mixture and give it a final stir. Season to taste.
4. The filling should be cooled for 1/2 a day before being used for spring rolls.

Verdict: The filling tasted good and complemented the spring roll wrappers. Spring rolls go very well with sweet chilli sauce.