2013-12-12

Greek Yoghurt Banana Bread

Yield: 1 loaf


INGREDIENTS
340g peeled ripe banana (~2 large bananas), mashed
1tsp baking soda
170g fat free plain greek yoghurt
2 egg whites
65g light brown sugar
1tsp vanilla extract
195g plain flour
1tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon

1. Grease and flour a loaf pan.  Preheat oven to 180C.

2. In a medium bowl, mix mashed banana, baking soda, and yoghurt.

3. In another medium bowl, mix egg whites, sugar, and vanilla extract.

4. Combine 2&3.

5. In a large bowl, mix all remaining dry ingredients with the mixture in no.4.

6. Bake in the preheated oven for 50-60 minutes, until done.

Vegetarian Fried Rice Noodles in Sweet Chilli Tomato Sauce

Number of Servings: 4




INGREDIENTS


rice noodles for 4

250g carrots, shredded

1 brown onion, shredded

3 red and green bell peppers, shredded

1tbsp olive oil

¼ tsp salt

1 hot chilli, chopped

300g ketchup

1 ½ tbsp sugar


1. Soak the rice noodles in hot water for minutes, until softened. Drain well.

2. Add oil to the pan over medium high heat. Stir-fry carrots and onion for 4 minutes. Add bell peppers and cook for another 4 minutes.

3. Add salt, hot chilli, followed by ketchup and sugar. Stir in rice noodles and cook for the last 4 minutes.

French Toast

Number of Servings: 2-4





INGREDIENTS


3 large eggs
180ml unsweetened soya milk
pinch of salt
¼ tsp vanilla extract
¼ tsp ground cinnamon
some bread


In a large bowl, mix together eggs, milk, salt, vanilla extract, and ground cinnamon.

Add a little olive oil to the pan over medium high heat.

Soak bread in the liquid mixture and have it pan-fried until golden brown on both sides.

Chinese Mushrooms with Broccoli and Carrots

Number of Servings: 4



INGREDIENTS

- 60g dried Chinese mushrooms
- 400g frozen baby carrots
- 600g frozen broccoli
- 1 garlic head, finely chopped
- 1tbsp olive oil
- 1tbsp soy sauce
- 1tsp sesame oil
- 1tsp sugar
- 240ml water


1. Wash mushrooms. Leave the mushrooms to soak for 45 minutes up to 2 hours (depending on sizes and thickness), until softened. 

2. Set aside the water in which the mushrooms soaked for use later. Have the mushrooms roughly drained, and then season with soy sauce, sesame oil, and sugar.

3. Defrost carrots and broccoli. Cut broccoli florets into smaller pieces, if some are too big.

4. Add oil to the pan over medium to medium high heat. Cook garlic until aroma is released. Stir-fry mushrooms for 1 minute. Then, add carrots and 240ml of water in which the mushrooms soaked. Cook covered for 10 minutes.

5. Add broccoli and cook by stir-fry for the last 5 minutes.

Vegetarian Fusilli with Carrots, Sweetcorn, and Onions in Tomato Sauce

Number of Servings: 4



INGREDIENTS

- 300g fusilli

- 1 brown onion, diced

- 300g carrots, diced

- 260g sweetcorn

- 1tbsp olive oil

- ¼tsp salt

- 1 hot chilli, chopped

- 1tsp sugar

- 200g ketchup


Cook fusilli according to instructions on package. Meanwhile, add oil to the frying pan over medium heat and stir-fry onions and carrots for 4 minutes. Next, add sweetcorn, chilli and salt, and stir-fry all vegetables for another 1 minute. Add tomato sauce and sugar, and cook for the last 1 minute. Stir in cooked, rinsed, and well-drained fusilli into the pan, before switching off the fire. Serve hot.

2013-11-12

Pumpkin Penne Pasta

Number of Servings: 4


INGREDIENTS
- 280g penne
- 1 brown onion
- 200g carrots
- 80g sweetcorn
- 3 bell peppers
- 1tbsp olive oil
- 2tbsp soy sauce
- 210g pumpkin puree
- 1/8tsp salt
- 1/4tsp ground black pepper
- 80ml water

1. Dice onion, carrots, and bell peppers. 

2. Cook penne according to instructions on package.

3. Add oil to the pan over medium high heat. Stir-fry onion and carrots for 3 minutes.

4. Add sweetcorn and bell peppers, followed by soy sauce. Stir-fry for another 5 minutes.

5. Pour in cooked and drained penne. Then, stir in a mixture of pumpkin puree, salt, ground black pepper, and water. Cook for the last 2 minutes.

Serve hot! Enjoy!

Chocolate Pudding as Filling for Strawberries Tarts

Number of Servings: Please see the picture.





INGREDIENTS



100g sugar
25g unsweetened cocoa powder, sieved
2 ½ tbsp corn starch
¼ tsp salt
400ml skim milk
3 egg yolks
80ml double cream
90g 85% dark chocolate, chopped
1tsp vanilla extract


In a big bowl whisk together sugar, cocoa powder, corn starch, and salt. Add 80ml milk and egg yolks. Stir until well blended.

Heat over medium high heat 320ml milk and double cream, just until it starts to boil and foam up.

Gradually whisk the hot milk into the chocolate pudding base.

Pour the mixture back into the pot. Cook over medium low heat and stir constantly until it thickens (3-5 mins).  Drain the pudding.

Add chopped chocolate and vanilla extract. Stir gently.

Cover the surface of pudding with plastic wrap, until it cools down and is ready to serve / for use / to be kept refrigerated.

Pumpkin Muffins with Chopped Walnuts

Yield: 12 muffins


INGREDIENTS
128g plain flour
80g light brown sugar
1tsp baking soda
1/2tsp baking powder
1/4tsp salt
1tsp cinnamon
100g chopped walnuts
2 eggs
80ml skimmed milk
1/2tsp vanilla extract
210g pure pumpkin puree

1. Preheat oven to 180C.  Grease a 12-cup muffin pan.

2. In a large bowl mix all dry ingredients, and in another bowl mix all the wet. 

3. Pour the wet into the dry.  Stir until just combined.

4. Spoon the batter into muffin cups.  Bake for 20-22 minutes.

Vegetarian Fried Rice Noodles with Chinese Mushrooms

Number of Servings: 2


INGREDIENTS
rice noodles for 2
25g dried Chinese mushrooms
250g carrots, thinly sliced
1 romaine lettuce heart, thinly sliced
1 hot chilli, chopped
1tbsp olive oil
2tbsp soy sauce
2tsp sugar
1/4tsp salt
1tsp sesame oil
200ml water


1. Wash mushrooms. Leave the mushrooms to soak for 45 minutes up to 2 hours (depending on sizes and thickness), until softened. 

2. Set aside the water in which the mushrooms soaked for use later. Have the mushrooms roughly drained, sliced, and then season with 1tbsp soy sauce, sesame oil, and 1tsp sugar.

3. Soak the rice noodles in warm water for 30 minutes, until softened.

4. Add oil to the pan over medium high heat. Stir-fry mushrooms for 1 minute. Then, add carrots and 200ml of water in which the mushrooms soaked. Cook covered for 5 minutes.

5. Add softened and roughly drained rice noodles, 1tsp sugar, and salt. Stir-fry with mushrooms and carrots for 7 minutes. Add lettuce, chilli, and 1tbsp soy sauce, and then stir-fry for the last 3 minutes.

Applesauce Bread

Yield: 1 loaf







INGREDIENTS


- 260g plain flour
- 1tsp baking powder
- ¼tsp baking soda
- ¼tsp salt
- 1tsp ground cinnamon
- 100g dried raisins
- 1 egg
- 280g sweetened applesauce
- 170g fat free plain Greek yoghurt
- 80ml skimmed milk
- ½tsp vanilla extract
- 2tbsp rolled oats


1. Preheat oven to 180C. Grease and flour a loaf pan.

2. In a medium bowl, mix all wet ingredients.

3. In a big bowl, mix all dry ingredients.

4. Pour the wet into the dry. Mix well.

5. Pour the batter into the pan. Sprinkle rolled oats on top.

6. Bake in the preheated oven for 45-55 minutes, until done.

2013-10-12

Lemon Poppy Seed Muffins

Yield: 12 muffins









INGREDIENTS

- 195g plain flour
- 1tsp baking powder
- ¼tsp salt
- 75g granulated sugar
- 50g poppy seeds
- grated zest of 3 lemons
- freshly squeezed juice of 2 lemons
- 1tsp vanilla extract
- 2 eggs
- 170g fat free plain greek yoghurt


Grease a 12-cup muffin pan. Preheat oven to 180C.

Combine all dry ingredients in a large bowl, and then make a well in the center of the bowl.

Mix lemon zest, lemon juice, vanilla extract, eggs, and yoghurt in another bowl, until well combined.

Pour the liquid mixture into the well in the bowl containing dry ingredients and mix until just combined.

Bake for 25 minutes.

Spaghetti with King Prawns in Tomato Sauce

Number of Servings: 4








INGREDIENTS


240g spaghetti
180g cooked and peeled king prawns
200g mushrooms
2 bell peppers
1 brown onion
2 garlic heads
1tbsp olive oil
½tsp ground black pepper
½tsp salt
6tbsp tomato sauce
1tsp sugar


1. Sprinkle prawns with ground black pepper. Toss to coat.

2. Slice mushrooms, bell peppers, onion, and garlic.

3. Cook mushrooms in boiling water for 3 minutes, and have them transferred to a plate.

4. Cook spaghetti in the same pan of boiling water by following instructions on package.

5. Add half of the oil to the pan over a medium heat. Add half of the sliced garlic, until aroma is released. Add prawns and stir-fry for 1 minute. Have them removed from the pan.

6. Add the remaining oil to the pan. Stir-fry mushrooms, bell peppers, onion, together with the remaining garlic for 5 minute. Pour the previously cooked garlic prawns back to the pan. Add salt, tomato sauce and sugar, and cook for 1 more minute.

7. Stir in cooked, rinsed, and well drained spaghetti, before switching off the fire.

Vegetables Stir-fry: Mushrooms+Carrots+Onions+Broccoli

Number of Servings: 4




INGREDIENTS

380g mushrooms
300g carrots
2 brown onions
300g broccoli
1 tbsp olive oil
1 garlic head
1 hot chilli
1 tbsp soy sauce

1. Slice mushrooms, carrots, onions, garlic, and hot chilli. 

2. Cut broccoli florets into smaller pieces, if some are too big. Cook broccoli in boiling water for 3 minutes.

3. Add oil to the pan over medium heat. Stir-fry garlic, until aroma is released. Stir-fry mushrooms, carrots, and onions for 8 minutes.

4. Add soy sauce and broccoli, and stir-fry all vegetables for another 8 minutes. Add chilli 3 minutes before the end of the 8th minute.

5. Serve hot!

Easy Vegetarian Pasta with Bell Peppers, Carrots, and Onions

Number of Servings: 4

INGREDIENTS

- 280g penne

- 1 tbsp olive oil

- 1 garlic head, minced

- 200g carrots, finely sliced

- 2 brown onions, finely sliced

- 2 bell peppers, seeded and finely sliced

- 1 hot chilli, chopped

- ½ tsp salt

- 1 tsp sugar

- 6 tbsp tomato sauce


Cook penne according to instructions on package. Meanwhile, add oil to the frying pan over medium heat and then garlic until the aroma is released. Stir-fry carrots for 2 minutes. Next, add onions, bell peppers, hot chilli, and salt, and stir-fry all vegetables for another 4 minutes. Add tomato sauce and sugar, and cook for the last 2 minutes, before switching off the fire. Pour cooked, rinsed, and well-drained penne into the pan of vegetables. Mix well and serve hot.

2013-09-12

Spaghetti with Mushrooms and Spinach

Number of Servings: 2




INGREDIENTS

120g spaghetti
180g mushrooms, sliced
250g frozen spinach
2 garlic heads, sliced
1 hot chilli, sliced
1tbsp olive oil
1tbsp soy sauce
1tsp sugar


1. Cook mushrooms in boiling water for 3 minutes, and have them transferred to a plate.

2. Cook spaghetti in the same pan of boiling water by following instructions on package.

3. Defrost spinach and have it drained. 

4. Add ½ tbsp oil to the pan over a medium heat. Add half of the garlic and then mushrooms. Stir-fry for 5 minutes. Have them removed from the pan.

5. Add another ½ tbsp oil and the remaining garlic to the pan. Stir-fry spinach for 1 minute. Pour the previously cooked garlic and mushrooms back to the pan. Add chilli, soy sauce, and sugar, and cook for 1 more minute.

6. Stir in cooked, rinsed, and well drained spaghetti to the pan of vegetables, before switching off the fire.

Drunken Chicken

SO DELICIOUS!!!



1. Buy a bottle of Drunken Chicken Marinade in Chinatown.

2. Leave chicken in boiling water until cooked (around 15 minutes).

3. Have the chicken drained, let cool, and dried on kitchen paper.

4. Have the chicken bathed in Drunken Chicken Marinade, and refrigerated overnight.

5. Enjoy!

Vegetables Stir-fry: Romaine Lettuce + Onion

Number of Servings: 4



INGREDIENTS

- 2 romaine lettuce hearts, chopped

- 2 red onions, sliced

- 1 garlic head, finely chopped

- 1 tbsp olive oil

- 1 tbsp soy sauce


Add oil to the pan and stir-fry onions with garlic for 2 minutes. Add a few tablespoonful of water and cook covered for 4 minutes. Add romaine lettuce and then soy sauce. Cook for another 4 minutes.

Roasted Vegetables Mix as a Simplest Vegetarian Meal

Number of Servings: 3; Calories per serving - 293kcal

A big bowl of colorful roasted vegetables as a Healthy and Simple Vegetarian Lunch/Dinner. 

INGREDIENTS
- 400g peeled sweet potatoes 
- 280g eggplant 
- 200g zucchini 
- 360g seeded bell peppers (red and yellow) 
- 200g baby carrots 
- 180g mushrooms cut into halves 
- 2 tbsp olive oil 
- ½ tsp salt 
- ½ tsp ground black pepper

Dice the first four ingredients, and then mix well with all the others in a big bowl. Spread mixture evenly onto a big oven dish. Roast in a preheated oven set at 200C Gas Mark 6 for 25 minutes. Stir well. Roast for another 25 minutes. Do feel free to mix variety of vegetables at your choice; and of quantity you require.

Low-calorie Zucchini Roasted with Garlic

Zucchini, also known as courgette, is a very low calorie vegetable that contains neither saturated fats nor cholesterol, and therefore it is a common vegetable included in weight loss and cholesterol control programs by dieticians. As its peel is a good source of dietary fiber, it also helps reduce constipation and protect against colon cancers. Besides, zucchini is rich in some kinds of antioxidants that help eradicate harmful oxygen-derived free radicals and reactive oxygen species from the body, and so it plays a role in slowing down aging and various disease processes. 

Here comes a simple recipe of zucchini: brush a big oven dish with a thin layer of olive oil; cut two zucchinis/courgettes into 2 or 3-cm slices and place them evenly in the oven dish; mix 1/4 teaspoon of salt and 1 tablespoon of olive oil with enough chopped garlic; spoon the garlic mixture onto each surface of courgette pieces; roast in the preheated oven set at 200C Gas Mark 6 for 35 minutes. This is definitely a delicious dish for good of both general health and weight loss. Alternatively, cook with the same ingredients in a different way – Steamed Courgettes with Garlic.

2013-08-12

Custard Pastry Cream as Filling for Strawberries Tarts

INGREDIENTS

300ml unsweetened soya milk

3 large egg yolks

30g sugar

20g all purpose flour

20g corn starch

pinch of salt

1tsp vanilla extract


1. Heat soya milk in saucepan over medium heat until it foams up.

2. Meanwhile, in a bowl, mix egg yolks, sugar, flour, corn starch, and salt.

3. Gradually whisk soya milk into the egg mixture (do not pour hot soya milk into the mixture all at once).

4. Pour the mixture back into the saucepan. Heat and whisk constantly for a few minutes until it thickens.

5. Pour custard cream into a bowl. Stir in vanilla extract. Cover the surface of the cream with plastic wrap. Cool to room temperature before use. The custard cream can be kept refrigerated for up to three days.


***Enough for filling 2 fruits tarts, each for 6 servings.

***STRAWBERRIES TART:
- 1 sweet pastry case
- ½ custard pastry cream of the above recipe
- 300g strawberries
- 60g raspberries sauce
-- Spread a layer of custard pastry cream on the pastry case. Cut each strawberry into half, and coat all pieces with raspberries sauce. Arrange strawberries over custard pastry cream. Chill for hours before serving.

Steamed Courgettes with Garlic

Garlic is one of the most valuable and versatile foods that is widely recognized as health enhancing supplement. The chemical called allicin, which is produced when garlic is chopped, chewed, or bruised, is quite powerful as an antibiotic and a potent agent that helps the body to inhibit the ability of germs to grow and reproduce. Allicin may be of practical value for weight control as well. More importantly, it is said that one milligram of allicin has a potency of fifteen standard units of penicillin. 

Not only is it an anti-oxidant, anti-fungal, anti-viral, and anti-bacterial, it is also rich in manganese, vitamin B6, vitamin C, and selenium. Garlic helps lower cholesterol and blood pressure, improves poor circulation, detoxifies the body, and boosts immune system to help fight infections. Besides, it can be added to almost any savory dish for the most delicious flavor and aroma. If bad garlic breath is a concern, drinking lemon juice or eating a few slices of lemon will get the problem solved.

Garlic can be easily included as part of healthy life, especially when it is used for cooking vegetables that are everyday necessities. Here comes a simple recipe of zucchini, also known as courgette, which is low in calories and rich in water content: cut two courgettes into 2 or 3-cm slices and place them evenly in the steamer basket or on a plate; mix 1/4 teaspoon of salt and 1 teaspoon of olive oil with enough chopped garlic; spoon the garlic mixture onto each surface of courgette pieces; cook in a steamer for around 6 minutes, depending on the thickness of courgette slices. This is definitely a delicious dish for good of both general health and weight loss.

Chicken & Mango, plus Courgettes

Number of Servings: 4


INGREDIENTS
- 425g chicken breasts, diced
- 500g zucchinis, sliced and then quartered
- 1 can (410g) of mango slices in juice, drained, cut into smaller pieces
- 1 hot chilli, chopped
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tsp corn flour
- piece of ginger in thumb size, minced

Coat chicken breasts with a mixture of soy sauce, corn flour, and minced ginger. Add oil to the pan and pan-fry chicken for 6 minutes, and then have the golden brown chicken transferred to a plate. Add a few more drops of oil to the pan and stir-fry courgettes for 4 minutes. Add chicken back to the pan, together with chilli, and cook for 2 minutes. Add 1 tbsp of water and cook covered over small fire for 2 more minutes. Stir in mango pieces, before switching off the fire.

Chicken & Peach, plus Bell Peppers & Onions

Number of Servings: 4




INGREDIENTS

- 425g chicken breasts, diced
- 2 bell peppers, seeded and triangulated
- 2 brown onions, sliced
- 1 can (410g) of sliced peaches in juice, drained
- 1 hot chilli, chopped
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tsp corn flour
- piece of ginger in thumb size, minced


Coat chicken breasts with a mixture of soy sauce, corn flour, and minced ginger. Add oil to the pan and pan-fry chicken for 6 minutes, and then have the golden brown chicken transferred to a plate. Add a few more drops of oil to the pan and stir-fry onions for 2 minutes. Add bell peppers and stir-fry for another 4 minutes. Add chicken back to the pan, together with chilli, and cook for 2 minutes. Add 3 tbsp of water and cook covered over small fire for 2 more minutes. Stir in sliced peaches, before switching off the fire.

Honey Cake

Yield: One 23cm Round Cake



INGREDIENTS:
- 4 eggs at room temperature
- 80g granulated sugar
- zest of 1 lemon
- 100ml honey
- 200g all-purpose flour
- 1tsp ground cinnamon
- 1tsp baking powder


1. Using an electric mixer beat eggs with sugar and lemon zest on high speed until pale and thick.

2. Add in honey. Continue to beat the mixture until everything is well combined.

3. In 4 batches, sift over and then patiently fold in flour mixed with ground cinnamon and baking powder using a spatula.

4. Pour batter into a round cake pan with a parchment paper lined on the bottom only. 

5. Bake in preheated oven set at 180c for 25 minutes.

6. Remove the cake from oven and let it cool completely before serving and storage.

Vegetables Stir-fry: Iceberg Lettuce with Garlic and Fermented Beancurd

Number of Servings: 4


INGREDIENTS

- 1 iceberg lettuce, chopped

- 1 garlic head, finely chopped

- 3 cubes of fermented beancurd

- 1 tbsp olive oil

Add oil to the pan and sauté garlic and bean curd until aroma. Add lettuce and cook for 5 minutes.

2013-07-12

Pan-fry Golden Cod Fillets

Dry the cod fillets on kitchen paper. 

In a medium bowl, beat 1 egg with 1/4 tsp each of salt and ground black pepper.

Place cod fillets in the bowl and coat with the beaten egg.

Add 1tbsp olive oil to the pan.  Pan-fry fillets for 8 minutes over medium to small fire, turn once.


This is one of the easiest ways to make a nice fish dish!

Mocha Muffins

Yield: 12 muffins







INGREDIENTS

- 225g plain flour (or 100g flour + 125g rolled oat)
- 100g light brown sugar
- 25g unsweetened cocoa powder
- 1/2tsp baking powder
- 1tsp baking soda
- 1/4tsp salt
- 150g chopped mixed nuts
- 2 eggs
- 1tsp vanilla extract
- 120ml vegetable oil (or applesauce)
- 6g coffee granules dissolved in 60ml water
- 120ml unsweetened soya milk


Combine all dry ingredients in a large bowl, and then make a well in the center of the bowl. Mix the eggs, vanilla extract, oil, coffee, and soya milk in another bowl. Pour this liquid mixture into the well in the bowl containing dry ingredients and mix until just blended.

Spoon the mixture into muffin cups (greased if using applesauce instead of oil). Bake in preheated oven set at 190C for 18-23 minutes.

Double Chocolate Muffins

Number of Servings: 12





INGREDIENTS


- 225g plain flour
- 1tsp baking powder
- 1tsp baking soda
- ¼tsp salt
- 33g unsweetened cocoa powder, sifted
- 50g sugar
- 84g plain chocolate
- 225ml skim milk
- 3½tbsp vegetable oil
- 1tsp vanilla extract
- 2 eggs

Have the chocolate melted and set aside to cool.

Combine all dry ingredients in one big bowl.

Whisk together all wet ingredients in another bowl. Stir in the melted chocolate until blended.

Pour the wet ingredients into the dry and stir until just combined. 

Spoon the mixture into muffin cups. Bake in preheated oven set at 200C for 20-25 minutes.

Chicken with Bell Peppers and Pineapple Chunks

Number of Servings: 4

INGREDIENTS
- 425g chicken breasts, diced
- 3 bell peppers, seeded and triangulated
- 1 can (435g) of pineapple chunks in juice, drained
- 1 hot chilli, chopped
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tsp corn flour
- piece of ginger in thumb size, minced

Coat chicken breasts with a mixture of soy sauce, corn flour, and minced ginger. Add oil to the pan and pan-fry chicken for 6 minutes, and then have the golden brown chicken transferred to a plate. Add a few more drops of oil to the pan and stir-fry bell peppers for 4 minutes. Add chicken back to the pan, together with chilli, and cook for another 2 minutes. Add 3 tbsp of water and cook covered over small fire for 2 more minutes. Stir in pineapple chunks, before switching off the fire.

***3 bell peppers can be replaced by around 500g zucchinis, or 1 celery.

2013-06-12

Greek Yoghurt Blueberry Muffins

Yield: 12 muffins






INGREDIENTS



1 egg
280g fat-free plain greek yoghurt
80ml vegetable oil
1tsp vanilla extract
260g plain flour
80g granulated sugar
1¼tsp baking powder
½tsp baking soda
¼tsp salt
200g berries

In a medium bowl, mix the egg, yoghurt, oil, and vanilla extract.

In a large bowl, mix all dry ingredients and berries, and then make a well in the center of the bowl.

Pour the wet ingredients into the well of the large bowl containing the dry. Mix until just blended.

Spoon the mixture into muffin cups. Bake in preheated oven set at 190C for 15-20 minutes.

Vegetables Stir-fry: Celery + Onion + Chilli

Number of Servings: 4


INGREDIENTS
- 1 celery, cut into chunks
- 2 brown onions, sliced
- 1 garlic head, finely chopped
- 1-2 mild red chillies, chopped
- 1 tbsp olive oil
- 1 tsp soy sauce
- 3 tbsp water

Add oil to the pan and stir-fry onions with garlic and chillies for 3 minutes. Add celery followed by soy sauce and cook for another 3 minutes. Add water and cook covered for 4 minutes.

Steamed Eggs as Side Dish or Dessert

Number of servings: 4


In a bowl blend 6 eggs and water or unsweetened soya milk. The ratio should be 1:1, i.e. half a cup of eggs should be blended with half a cup of water or unsweetened soya milk. Add ¼ teaspoon of salt and blend well. Pour the mixture into 4 little shallow dishes/bowls. Cover with either lids or cling film.

Transfer the dishes to a steamer basket. Steam for 15 minutes.

To make it a dessert, use either unsweetened soya milk or skim milk instead of water; and add 2-4 teaspoons of sugar instead of salt.

Yummy Honey Pumpkin

Pumpkin is an often-overlooked source of fiber that can aid weight loss effectively by keeping you feeling full for longer on fewer calories. People seem to eat less with a fiber-rich diet and therefore shed pounds. The free-radical-neutralizing powers of the carotenoids in pumpkin also help keep the skin wrinkle-free. In addition, pumpkin may keep eyesight sharp, reduce cancer risk, and boost immune system.


Options of mouthwatering pumpkin dishes are endless, while steamed honey pumpkin is a fast easy one among the best for the sake of health and beauty: cut half a pumpkin into pieces and place them evenly on a plate; add 1 tablespoon of olive oil and 2 of honey that combine to ease digestion and constipation; cook in a steamer for around 10 minutes, depending on the thickness of pumpkin pieces.

Chicken with Celery, Carrots and Cashew Nuts

Number of Servings: 4

INGREDIENTS
- 425g chicken breasts, diced
- 1 celery, cut into chunks
- 200g baby carrots
- 60g cashew nuts
- 1-2 hot chillies, chopped
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tsp corn flour
- piece of ginger in thumb size, minced

Coat chicken breasts with a mixture of soy sauce, corn flour, and minced ginger. Add oil to the pan and pan-fry chicken for 6 minutes, and then have the golden brown chicken transferred to a plate. Add a few more drops of oil to the pan and stir-fry celery and carrots for 4 minutes. Add chicken back to the pan, together with chillies, and cook for another 4 minutes. Stir in cashew nuts, before switching off the fire.