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Showing posts from July, 2012

Tomato With Roasted Garlic And Basil Soup

This delicious Tomato with Roasted Garlic and Basil Soup is made with just canned tomatoes, a few cloves of roasted garlic, onion, carrots, and lots of freshly picked basil. A healthy and yet tasty soup that's great just by itself or as a starter to any meal. Try it.
 Tomato With Roasted Garlic and Basil Soup Ingredients
   2 Tbsp Olive Oil 
1 Large Yellow Onion, diced 2 Carrots, peeled and diced 4 Cloves Roasted Garlic, finely chopped
 1 Can/Tin (28 fl oz/791ml) Diced Tomatoes 3 Cups Chicken/Vegetable Stock 1 Bunch (About 20 leaves) Fresh Basil Leaves, torn
 Sea Salt to taste
 Freshly Ground Black Pepper


 Heat the olive oil in a large pot; add onion and carrot with a pinch of salt. Cook the mixture until soft and translucent but not brown in color. Then turn the heat on high and mix in chopped garlic, tomatoes, and basil. Sauté the mixture for a minute or 2, and add the chicken or vegetable stock. Then bring it to the boil, lower the heat and simmer f

Steamed Shrimp Dumplings

These Steamed Shrimp Dumplings makes a wonderful light meal. You can find the dumpling wrappers at the chiller aisle of any Asian supermarket in your neighborhood. The dumplings are steamed on a bed of cabbage and served with a light soy and vinegar sauce.
 Steamed Shrimp Dumplings Ingredients 454g/1 lb Peeled White Shrimps/Prawns, chopped 100g(about 4 leaves) Chinese Cabbage, finely sliced 50g Chinese Chives, finely chopped ½ tsp Minced Ginger 1 Red Chili, seeded and finely chopped 2 tsp Soy Sauce
 1 tsp Sesame Oil 1 tsp Sugar
 ¼ Sea Salt
 A few dashes of White Pepper 1 Tbsp Corn flour

 1 Packet (50 pieces) Dumpling Wrappers Chinese Cabbage Leaves, for steaming

 Light Soy and Vinegar Sauce 4 Tbsp Soy Sauce
 2 Tbsp Vinegar
 1 Tbsp Sesame Oil
 1 ½ tsp Chili Flakes

 Mix the cabbage with 1 tsp of sea salt and let it rest for 10 minutes. Then, drain and squeeze out all the excess water. Make the stuffing: Place the chopped shrimp, Chinese cabbage

Roasted Vegetable Curry

This is a delightful, mild, and creamy Roasted Vegetable Curry which is delicious served with just some steamed rice. For the vegetarians and vegans readers, if you like curry, you will love this recipe! Try it. Roasted Vegetable Curry Ingredients Curry Sauce Roasted Vegetables Roasted Cashews Fresh Coriander Leaves Curry Sauce 3 Tbsp Peanut or Canola Oil 6 Medium-Sized (180g) Shallots, peeled and finely sliced 1 ½ tsp Chili Powder 2 ½ tsp Paprika 1 tsp Cayenne Pepper 1 tsp Black Pepper ¼ tsp Turmeric Powder 1 Cup of Water or Vegetable Stock 400 ml Coconut Milk 1 Large Lime, juiced Sea Salt, to taste Roasted Vegetables
 1 Small Cauliflower, cut into florets, blanched and drained 1 Large Yellow Onion, peeled and diced~about ¾ inch 3 Mixed Color Bell Peppers, seeded and diced~about ¾ inch 1 Zucchini, diced~about ¾ inch 1 Eggplant, diced~about ¾ inch 12 Okra, halved 1 ½ Peanut or Canola Oil 1 tsp Chili Flakes Sea Salt Method

 Preheat the oven to 4

Fresh Raw Corn Salsa

Summer is here again and the fresh corn available this time of the year is just super sweet. It's the perfect time to make this healthy Fresh Raw Corn Salsa. This salsa is so refreshing, spicy, and tangy; a perfect side dish to complement any barbecue meat or seafood meal. Fresh Raw Corn Salsa Ingredients 3 Large Fresh Sweet Corns, husked, silk removed 2 Large Red & Orange Peppers (Bell/Capsicum), seeded and small diced
 1 English Cucumber, small diced ¼ of Medium Red Onion, finely diced ½ tsp of Chili Flakes
 Juice of 1 Large Lime
 Sea Salt Freshly Ground Black Pepper 3 Tbsp of Extra-Virgin Olive Oil Method

 Using a large, sharp knife carefully cut the kernels off the corncobs. 

In a large bowl, combine corn kernels, peppers, cucumber, onion, chili flakes, and season with lime juice, sea salt, black pepper, and olive oil. Refrigerate the salsa mixture until ready to serve.