Tuesday, February 28, 2012

'Drinking' in style

Im pregnant now, so what do I do when I want to celebrate Friday evenings with a classy drink? Well, here I have put together ribena cordial with sparkling water. Other fun drinks include cherry cordial with sprite and cold apple cider with frozen raspberries at the bottom.


Homemade Pizza. Yum.
This one is made with garlic, olives, chopped sundried tomatoes, fresh mushrooms and ham.

Sunday, February 26, 2012

Key Lime Pie

This is an absolutely delicious pie made with limes and condensed milk.

For the biscuit base- pound 12 digestive biscuits to a crumble, mix in 100 g butter and line a pie tin with it.

For the filling- mix 1 can condensed milk with the juice of 5 limes, grated zest of 1 lime and 3 egg yolks.

For the meringue top- beat the 3 egg whites with 100 g sugar and 1/2 tsp salt until stiff and top off the pie.

1. Bake at 180 degrees for 20 mins. Serve when cooled.

Steamed Wantans

These are the steamed version of the fried wantans (recipe from Feb 16, 2012). Its just a matter of steaming them- it really blends the flavours of the filling beautifully.

Friday, February 24, 2012


Simple, Fresh, Wholesome. I love bruschettas and it makes for a wonderful starter before a pasta main course.

1 clove garlic
basil leaves torn
tomatoes on vine chopped
a glug of olive oil

1. Toast sliced baguette.
2. Rub garlic over the toasted sliced baguette- it will impart an aromatic garlicky flavour on the bread.
3. In a seperate boil mix tomatoes, basil and olive oil.
4. Spoon mixture over toasted baguette.
5. Serve.

Tuesday, February 21, 2012

Homemade Sushi

I have put up a sushi recipe before- I just wanted to post a picture of one my most favourite mid-day snacks. I usually mix up a batch of tuna mayonnaise for a quick sushi fix. Goes wonderfully with green tea.

Mushroom and Cheese Pizza Sandwich

In Denmark, a packed sandwich in your bag goes a long way. I usually have it accompanied with some fruit. This is one of my more delicious sandwich recipes- the pizza sandwich.

1 baguette
few slices of red onion
2 tbs tomato paste
sprinkle of canned mushrooms
mixture of grated mozarella and cheddar cheese

1. Cut baguette in half and spread both sides with tomato paste.
2. Add onion and mushrooms and top off with the grated cheese
3. Melt in oven for 5 minutes, and then wrap up in foil paper- and there you have it, a delicious packed sandwich for your bag.

Breakfast Vegetarian Beehoon

I have showcased a chinese fried vermicelli recipe with prawns before in my 2009 collection- I wanted to show my recipe here for breakfast beehoon- a vegetarian version usually made with beansprouts, shiitake mushrooms and garlic. It is very common back in Singapore to have beehoon for breakfast and you can usually get a large plate of this with a delicious side serving of fishcake and sambal. It remains one of my most favourite breakfasts and I cook this up at least once a week.

1/2 packet dried beehoon (rice vermicelli)
4 shiitake mushrooms sliced
1/2 red chilli sliced
large handful of beansprouts
4 cloves garlic
2 tbs light soya sauce
1 tbs dark soya sauce
1 tsp sesame oil
1 tbs tomato sauce
salt and pepper.

1. Boil water in a pot that can hold beehoon. Dont add the beehoon until water has finished boiling and taken off the stove. Soak the beehoon in the pot of water until softened and immediately drain.
2. Heat oil in wok and fry garlic until light brown. Add the vegetables and stir under high heat. Add noodles and seasonings and mix up until well cooked. Serve.

Thursday, February 16, 2012

Fried Pork and Shrimp Wantans

There is nothing more delicious that a crispy parcel of fried wantan. Perfect as an afternoon-tea time snack.

Wantan wrappers (you can buy this at the Asian store)
200 g minced pork (season with 1 tbs oyster sauce, 1 tsp soya sauce, a sprinkle of sesame oil, salt and pepper and leave overnight to marinade)
100 g shrimp (minced)
1/2 carrot minced
2 cloves garlic minced
2 shiitake mushrooms minced
1 stalk spring onion minced
1 tbs oyster sauce
1 tbs soya sauce
1 tsp sesame oil
salt and pepper

1. Mix all the ingredients with the seasonings.
2. Place a teaspoonful of each mixture in the middle of a wrapper and seal with water.
3. Fry at medium heat until golden brown.

Sundried Tomato, Olive and Onion Bread

Im having a wonderful time, eating fresh baked bread in the morning. Thomas has gotten his baking gloves back on and made a delicious loaf with sundried tomatoes, olives and onions.

500g breadmix (you can get this from Netto, its called brodmix)
50 g fresh yeast
0.6 litres lukewarm water
100 g of chopped onion
100 g chopped black olives (pitted)
100 g chopped sundried tomato
1 tsp sugar
100 g white flour

1. Dissolve yeast in lukewarm water.
2. Mix all the ingredients together (including yeast mixture) in an electric mixer.
3. Leave it to rise for 30 mins.
4. Beat it down, shape the breads and allow it to rise again for 40 mins.
5. Bake at 180 degrees for approximately 25 mins.

Tuesday, February 07, 2012

Shrimp and Corn Chowder

I was inspired to make this shrimp and corn chowder after seeing a facebook post of how comforting it can be on a winters night. This is my first attempt at making the chowder and it turned out really delicious and full of flavour. Some recipes call for bacon to be cooked in some oil before adding the rest of the ingredients to the soup- to lend it flavour. I didnt have bacon- but I used a special ingredient to impart lots of flavour to the soup- the end-block of a parmesan cheese I had used up earlier in the day which I threw into the stock.

1 red onion finely sliced
1/2 yellow capsicum finely chopped
1/2 carrot finely chopped
2 boiled potatoes cubed
1 organic chicken stock cube
1 cup milk
3 tbs sour cream (the recipe called for regular cream, but I had sour cream- it added a pretty good flavour to the soup actually)
end block of a parmesan cheese
50 g shrimp

1. Heat olive oil and fry onions, capsicum and carrot until softened.
2. Add 1 cup water, milk, chicken stock cube and parmesan block.
3. Leave to simmer for 30 mins.
4. Check on the soup- at this point, the parmesan block had softened slightly, lending a good strong flavour to the soup and the vegetables were cooked but still had a slight crunch to them, which I like.
5. Lower heat and add prawns and sour cream. Be careful not to over-cook- mine was overcooked slightly leading to shrinked prawns. Another way to add the cream for presentation is only when the soup is served, by adding a dollop to the top.
6. Season and serve. I seasoned with rock salt and cracked black pepper.

Spaghetti Aglio Olio

This is one of the simplest spaghettis you can make- apparently it is made as a midnight snack by Italians. I found the lack of any meat or seafood a bit unnerving- I would add some grilled shrimp if I can next time round. Also, it called for pepperoncino which I had but I would also add some finely cut red chilli for an added punch.

6 cloves garlic finely chopped
1 cup parmesan finely grated
1 tsp pepperoncino
parsley (i had to use dried, fresh is better)
pinch of rock salt
5 tbs olive oil
spaghetti (for 2 people)

1. Heat olive oil and fry garlic.
2. Add the boiled spaghetti.
3. Take away from heat and mix in parmesan, spices and parsley.
4. Serve hot.

Sunday, February 05, 2012

Beef Bourginon with Shiitake Mushrooms

This is my own version of beef bourginon with an onion gravy and slices of shiitake mushroom. I cooked it in a slow cooker for over six hours which really blended the flavours beautifully. I found that the addition of shiitake mushrooms lent a strong and hearty flavour to the dish.

200 g beef cubed
1 carrot sliced lengthwise
5 shiitake mushrooms broken up in pieces
2 red onions
4 cloves
1 star anise
3 cups red wine
1 cube of stock (I used an organic vegetable stock, though beef stock would have been more appropriate)

1. Brown beef in a skillet. Add to the slow cooker
2. Fry onions in left over oil until soft and light brown. Add to the slow cooker.
3. Add the wine and stock cube, together with the star anise, cloves, shiitake mushrooms and carrots. Slow cook on low for six hours or high for 3 hours.

Note: If you dont have a slow cooker, you can also do this in a Dutch oven or stovetop pan.

Spinach, Green Chilli and Parmesan Omelette

I made this on a Sunday morning and it came out absolutely delicious. It was a simple combination of parmesan, a green chilli and a handful of spinach in the omelette- and the flavours balanced out wonderfully. My secret ingredient that kept the omelette moist and fluffy was a dollop of sour cream.

3 eggs
50 g shaved parmesan
1 green chilli chopped finely
handful of green spinach chopped finely
1 tbs sour cream
pinch of rock salt
pinch of coarse black pepper

1. Blend eggs with all the ingredients listed above.
2. Cook over medium heat until omelette is golden brown on the outside and fluffy on the inside.
3. Serve with crusty bread.