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Showing posts from September, 2012

Mini Cheese Pizza

This Mini Cheese Pizza is delightful when eaten warm. Also known as fried pizza or Pizza Fritta, they are deep fried, and you make it sweet or savory with your favorite toppings. Here, I have stuffed the dough with mozzarella cheese and instead of deep-frying, I baked them in the oven for about 12 minutes at 450˚F. The baked pizza turned out superb, crusty on the outside with gooey cheese inside! Mini Cheese Pizza Ingredients 1 Packet (about 320g) Fresh Pizza Dough (available at Whole Foods Market)

 80 g Mozzarella Cheese, diced and divided into 6 portions
 Extra Virgin Olive Oil
 ¼ tsp Dried Italian Herbs
 Red Chili Flakes Sea Salt Freshly Ground Black Pepper Baking tray-lined with parchment paper


 Preheat the oven to 450˚F.

 Press down the dough on a lightly oil surface. Then divide the dough into 6 equals balls. Roll each out into a circle. Place diced mozzarella cheese in the center of each circle, wrap the dough around filling and flatten it w

Honey Sesame Chicken

Try this sweet and sticky Honey Sesame Chicken stir-fry for your next meal. The chicken may take a while to marinate, but it’s quick to prepare, and it tastes great. Honey Sesame Chicken Ingredients 4 (About 430 g) Skinless and Boneless Chicken Thighs, cut into bite sized cubes
 2 tsp Corn Flour/Starch Peanut Oil for stir-frying (about 2 Tbsp) ½ tsp Red Chili Flakes 1 Tbsp Dark Soy Sauce 1 Tbsp Honey 2 Tbsp Roasted White Sesame Seeds Marinate
 1 Tbsp Shaoxing Cooking Wine

 1 Tbsp Light Soy Sauce
 1 tsp Dark Soy Sauce 1 tsp Red Chili Flakes 3 Tbsp Honey 2 tsp Oyster Sauce ½ tsp Sea Salt A few dashes of White Pepper Method Marinate the chicken cubes with wine, light and dark soy sauce, chili flakes, honey, oyster sauce, sea salt, and pepper for about 2 hours. Then discard some of the marinate liquid and mix in the corn flour/starch. Heat 2 Tbsp of oil in a large wok or cast iron pan until hot. Add chicken cubes and stir briefly. When the chicken are sizzli

Bacon And Cheese Stromboli

These Bacon and Cheese Stromboli is a breeze to make! Basically, they are just great tasting rolled-up pizza. I used ready made pizza dough with lots of cheese, scallions, and crumbled bacon. Bacon and Cheese Stromboli Ingredients 1 (391g) Pillsbury Pizza Crust
 1 Cup Shredded Mozzarella Cheese
 3 Scallions/Green Onions, sliced 
¼ Cup Crumbled Crispy Bacon 1 Tbsp Extra Virgin Olive Oil A few pinches of Red Chili Flakes
 Sea salt 
Freshly Ground Black Pepper


 Preheat the oven to 400˚F. Line a baking tray with parchment paper.
 Unroll the dough and brush with olive oil. Scatter the scallions over the dough, follow by the cheese, chili flakes, bacon, and season with salt and pepper. Roll up the long side, tuck the short sides in and slide onto the baking tray, seal side down. Make a few cuts on top of the dough and brush lightly with olive oil. Bake for about 20 minutes or until cooked through and browned. Leave to cool slightly before serving.

Baked Chicken Meatballs

These Italian flavored Baked Chicken Meatballs are juicy, delicious, and healthy. Made with a mix of ground chicken meat, mushrooms, onions, and italian seasonings. These meatballs are ideal for any meals or as a game-day snacks! Serve them with your favorite pasta sauce. Baked Chicken Meatballs Ingredients 1 Tbsp Vegetable or Olive Oil 1 Tbsp Unsalted Butter ½ Red Onion, finely chopped 2 Cloves Garlic, finely chopped ½ lb Cremini Mushrooms, finely diced ½ tsp Red Chili Flakes 1 ½ lbs Ground Chicken 2 Tbsp Chopped Fresh Parsley 2 Tbsp Chopped Fresh Basil ¼ tsp Italian Seasoning 1 tsp Sea Salt 1 Large Egg Freshly Ground Black Pepper 1 Cup Pasta Sauce, warm Method In a skillet over medium-high heat, sauté the onion and garlic with olive oil and butter until soften, about 8 minutes. Then toss in the mushrooms, stir, seasoned with salt and pepper and cook until the mushrooms are softened. Remove the onion and mushroom mixture and let cool slightly. Drain some of

Bacon Baked Potatoes

This is one of those dishes that doesn't require a recipe! Well actually, only two main ingredients are required to make this tasty Bacon Baked Potatoes. You can either slice the potatoes a bit thicker à la Hasselback style, or simply slice the potatoes and place them on a baking dish or tray. Then, place the bacon slices between the potatoes and bake! That's it! Just remember to sprinkle some sea salt and freshly ground black pepper when it's out from the oven. Bacon Baked Potatoes Ingredients 8 Large Fingerling Potatoes, scrubbed 8 Rashers Smoke Bacon, cut into 1/8 inch Strips Sea Salt Black Pepper Fresh Rosemary (optional) Method

 Preheat the oven to 425˚F/220˚C.
 Line a small baking tray with parchment paper or lightly oiled a baking dish. Slice the potatoes (about ¼ inch) and place them on a baking dish. Place the bacon slices between the potatoes. Top with some rosemary leaves, if using. Bake the potatoes for about 40 to 45 minutes or until the

Avocado Pesto Sandwich

This is probably the simplest and yet, one of the most decadent Avocado Pesto Sandwich I have ever put together! The sandwich is made with toasted whole-wheat bread with fresh mozzarella and slathered with a generous portion of avocado pesto. Simplicity at its best. Avocado Pesto Sandwich Ingredients 1 Large Avocado, mashed 3 Tbsp Pesto Lemon Juice Sea Salt Freshly Ground Black Pepper 200 g (1 Ball) Fresh Mozzarella, sliced into 8 pieces 4 Slices Whole-Wheat Bread
 About ½ Tbsp of Extra-Virgin Olive Oil Method Preheat the oven to 425˚F. Line a baking sheet with parchment paper. Combine the mashed avocado, Pesto, mix well and season with lemon juice, sea salt, and black pepper. Set aside. Brush one side of each bread slice with olive oil. Place the bread slices, oiled side down, on the prepared baking sheet. Layer Mozzarella on two slices of bread and season lightly with salt and pepper. Toast in the oven for about 6 to 7 minutes, or until the cheese has melted a


Fresh Pesto is a really versatile sauce that goes well with any grilled meat, pasta, seafood, salad, or sandwiches. This recipe has a hint of spiciness from the green chilies. Love it! Pesto Ingredients 2 Bags (About 210g) of Fresh Basil, rinsed and dry 2 Cloves Garlic, chopped ¼ Cup Toasted Pine Nuts 2 Serrano Chilies, seeded and chopped Zest of 1 Lemon ¾ Cup Extra-Virgin Olive Oil Juice of ½ a Lemon Sea Salt Freshly Ground Black Pepper 3 to 4 Tbsp Grated Parmesan Method Combine basil, garlic, pine nuts, chili, and lemon zest in a food processor. Pulse and chop until all the ingredients are roughly blended. Slowly add in the olive oil and continue to pulse and chop. Transfer to a large bowl and add the lemon juice, stir, and add the Parmesan. Check for seasoning.

Spinach and Red Pepper Frittata

This Spinach and Red Pepper Frittata is wholesome and tastes fantastic, hot or cold. It's also a perfect lunch-box meal! Try it! Spinach and Red Pepper Frittata Ingredients 2 Tbsp Olive Oil 1 Cup Chopped Yellow Onion 1 Cup Chopped Red Bell Pepper 1 Cup Fresh Spinach 6 Large Eggs ¼ tsp Chili Flakes 2 Cups/8 oz Sargento Chef Blends Shredded 6 Cheese Italian Method Preheat the oven to 350˚F. Heat Oil in a large nonstick skillet or pan over medium-high heat. Add onion and bell pepper to skillet. Cook for about 6 minutes or until the vegetables are tender, stirring occasionally. Add the spinach; cook for another minute. Whisk eggs with chili flakes in a small bowl; stir in 1 ½ cups of cheese. Pour the egg mixture over the vegetables in skillet; stir once and flatten mixture evenly with spatula. Cook over medium heat for 2 minutes or until the eggs are set. Bake the frittata in the oven for about 10 minutes or until the center is set. Carefully loosen the frittata

Lemon Barley Water/Drink

This classic Lemon Barley Water recipe is easy to make and perfect on a hot day. Lemon Barley Water/Drink Ingredients ½ Cup Pearl Barley Zest and Juice of 2 Lemons 5 Cups Water Sugar or Honey to taste Method Rinse pearl barley until water runs clear. Place barley with lemon zest and water in a saucepan. Bring it to the boil, lower the heat and simmer for 10 to 12 minutes. Then strain it through a sieve into a jug. Discard the barley. Add sugar or honey to the barley water and stir to dissolve. Squeeze the juice from the lemons and mix into the barley water and leave it to cool before refrigerate. Serve chilled with lots of ice.

Crispy Baked Lemongrass Chicken Wings

If you are looking for a crispy chicken wings recipe that doesn't involve any deep-frying, then I'd like to suggest you give my Crispy Baked Lemongrass Chicken Wings recipe a try. You can either use my recipe or your own to marinate the wings; but, do follow the preparation steps as I have described. It's important as the secret to creating a crispy coating for the wings is to mix the flour with some baking powder and baking soda. Then, coat the chicken wings and allow them to dry out on your kitchen counter for an hour before baking. Enjoy! Crispy Baked Lemongrass Chicken Wings Ingredients 12 Chicken Wings, tips removed Lime Wedges ½ Cup All-Purpose Flour 1 tsp Baking Powder ¼ tsp Baking Soda Peanut Oil Marinate
 2 Stalks Lemongrass, pounded 2 Shallots, minced or pounded 1 Clove Garlic, pounded 2 Tsp Chili Flakes
 2 Tbsp Freshly Squeezed Lime Juice 2 Lime Leaves, finely chopped ½ tsp Sea Salt 1 Tbsp Peanut Oil Method In a medium bowl, whisk togeth

Spaghetti With Halibut, Garlic, And Butter

It will take you less than 30 minutes to whip up this Spaghetti With Halibut, Garlic, And Butter. This is a light pasta dish, served with a delicate fish fillet that's been baked with garlic, butter, parsley, chili, and olive oil. Serve the fish pasta with some lemon wedges at the side. Simply delish! Spaghetti With Halibut, Garlic, And Butter Ingredients About 1½ lbs Halibut Fillets, skin off 4 Tbsp Breadcrumbs
 3 Tbsp Finely Chopped Flat-Leaves Parsley Zest of 1 Large Lemon 4 Cloves Garlic, chopped
 2 tsp Chili flakes 1 tsp Sea Salt Freshly Ground Black Pepper
 6 Tbsp Olive Oil 2 Tbsp Butter 12 Small Roma Tomatoes 350g to 400g Dried Spaghetti Lemon Wedges Flat-Leaf Parsley, finely chopped Method Preheat the oven to 450˚F. In a small bowl, combine the breadcrumbs, fresh, parsley, lemon zest, garlic, chili flakes, sea salt, and black pepper. 

Line a large baking tray with aluminum foil and grease with 2 Tbsp of olive oil. Place the fish fillets on the ba

Egg Salad Pinwheel Sandwiches

Here's a great afternoon tea hors d'oeuvre or lunch box sandwich that’s really easy to make, Egg Salad Pinwheel Sandwiches. All you need is a loaf of horizontally sliced bread and egg salad. Just allow the sandwich to chill before slicing and serving. Enjoy! Egg Salad Pinwheel Sandwiches Ingredients 1 Loaf of White or Whole Wheat Sandwich Bread, horizontally cut into 6 to 7 slices 8 Large Hard-Boiled Eggs, peeled and grated
 6 to 7 Tbsp Mayonnaise A pinch of Paprika
 3 Stalk Scallions, finely sliced 1 Tbsp Lemon Juice
 Sea Salt to taste
 Some Freshly Ground Black Pepper
 Unsalted Butter, softened Method Make the egg salad: In a medium bowl, combine grated eggs, mayonnaise, paprika, scallions, lemon juice, and season with salt and pepper. Remove the crusts from the bread. Flatten the bread lightly with a rolling pin. Spread each slice of bread with butter and top with egg salad. Spread the filling evenly with a knife. Roll up into a short cylinder. Wrap eac

2-Minutes Chocolate Raspberry Cake

I think you will love this 2-Minutes Chocolate Raspberry Cake. Surprisingly, this cake is rich and moist, even though it doesn't have any milk or eggs in it! I hope my vegan readers will enjoy this cake! As usual, this is a no fuss recipe, it's super-quick and easy to make. So, I hope you will try it. 2-Minutes Chocolate Raspberry Cake Ingredients 4 Tbsp Unbleached All-Purpose Flour 3 Tbsp Sugar 2 Tbsp Raw/Unsweetened Cocoa Powder A pinch of Sea Salt ¼ tsp Baking Soda ¼ tsp Vanilla Paste/Extract ¼ Cup Unsweetened Almond Milk 1 ½ Tbsp Vegetable Oil ¾ tsp Apple Cider Vinegar 1 ½ Tbsp Organic Raspberry Jam A handful (about ¼ Cup) Bittersweet Chocolate Chips Method Grease 2 teacups or mugs with a little oil. Mix flour, sugar, cocoa, sea salt, and baking soda in a bowl. Add vanilla, almond milk, oil, vinegar, and raspberry jam and mix well with a rubber spatula. Then stir in the chocolate chips. Divide the chocolate mixture between the grease teacups. Micro

Spicy And Chocolaty Energy Balls

Well, once again the summer vacation is over and kids are back in school. It also means it's time for me to get back to my usual routine, one of which is to hit the gym regularly again. In light of this, let's talk about healthy snacks that will give you the extra energy to crush your workouts. I have quite a few favorites as most of you will know from my previous posts; but, my current favorite is this Spicy And Chocolaty Energy Balls. The spiciness comes from the cayenne pepper, which is good for you. I was a bit heavy-handed with the cayenne pepper when I first made them, turned out spicy but still good nevertheless. Since then, I have toned down the spiciness level a little to suit my taste buds. So, do adjust the spiciness according to your taste and liking as well. These energy balls taste like brownies and they are superb! Spicy And Chocolaty Energy Balls Ingredients 6 Moist Medjool Dates, pitted & chopped ½ Cup Oat Bran 1 Cup Almond Meal A pinch of Sea S

Egg In A Hole With Salsa Fresca

Try making this classic Egg In A Hole (aka Egg In a Basket or Toast) breakfast. It's a quick and easy breakfast to prepare, the kids, and adults alike will love this. Serve it with some salsa fresca, if you like, it will make this a refreshing and nutritious morning fix! Egg In A Hole With Salsa Fresca Ingredients 2 Slices Sandwich Bread 1 Tbsp Unsalted Butter 2 Large Organic of Free-Range Eggs Sea Salt Freshly Ground Black Pepper Salsa Fresca 1 Punnet Cherry Tomatoes (mixed colors), diced ½ of Garlic Clove, finely chopped 3 Tbsp Finely chopped White or Red Onion ½ Jalapeno, seeded and finely chopped 3 Tbsp chopped Cilantro Sea Salt Lime Juice 1 tsp Extra Virgin Olive Oil Method Mix all the salsa ingredients, taste for seasoning and set aside. Using a small glass or cookie cutter, about 2½-inches in diameter, cut a hole out of the bread. Heat a non-stick pan over medium heat. Melt the butter and place the bread slices together with the cutout rounds.

Bircher Muesli With Seasonal Fruits

My first encounter with Bircher Muesli was at a hotel where I stayed during one of my holidays years ago. The Bircher Müesli looked so pretty in shot glasses on the self-service buffet counter. I just had to try one and I am so glad I did. They were so delicious, I couldn't stop at just one! Under the dollop of yogurt, the shooter glass is filled with oats, nuts, and fruits! Bircher muesli was originally brought to the world's attention around the 1900s by the Swiss physician Maximilian Bircher-Benner. Even back then, a diet rich in fresh fruits and vegetables was an essential part of the therapy program. You can read more about it here .

 This recipe for Bircher Muesli With Seasonal Fruits requires soaking the oats, barley flakes, wheat, rye, flaxseed, raisins, and cinnamon in almond milk. So, do make this muesli the night before for a quick and healthy breakfast the next day. Just before serving, mix in some fresh fruits, crunchy almond slices, and a good drizzle of hone