2014-12-12

Pumpkin or Butternut Squash Porridge

Number of servings: 2








INGREDIENTS:

- 600g butternut squash

- 60g brown rice

- 1.5L water


1. Wash, and then soak brown rice in 1.5L of water in a saucepan for at least 1 hour.

2. Peel, deseed, and dice butternut squash.

3. Bring the pot of brown rice in water to the boil. 

4. Add squash, and cook for 1 hour.

5. Purée the porridge in a blender.


ENJOY!

Simple Sponge Cake

Yield: One 23cm Round Cake








INGREDIENTS:

- 6 eggs at room temperature

- 125g granulated sugar

- 125g all-purpose flour

- 1tsp baking powder

- 1tsp vanilla extract


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick. Add in vanilla extract halfway through.

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

3. Pour batter into a 23cm round cake pan with a parchment paper lined on the bottom only. 

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

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


Better serve cold :p

Banana Cake

Yield: One 23cm Round Cake






INGREDIENTS:

- 4 eggs at room temperature

- 100g granulated sugar

- 225g all-purpose flour

- 1tsp baking powder

- 300g peeled ripe bananas (~3 medium), puréed

- 1tsp vanilla extract


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

2. Add in banana purée and vanilla extract. Continue to beat the mixture until everything is well combined.

3. In 4 batches, sift over and then patiently fold in flour mixed with 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 30 minutes.

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


Better serve cold :p

Double Chocolate Hot Chocolate

Yield: 1 serving




INGREDIENTS:

- 240ml coconut rice milk (=48kcal / no added sugar)
- 40g dark chocolate chips or chunks
- 1tsp unsweetened cocoa powder
- ½tsp coffee granules
- ¼tsp ground cinnamon
- ½tsp vanilla extract
- handful of mini marshmallows


In a mug melt chocolate in one-third of the milk by microwave. Stir until smooth.

Add in the remaining milk and all other ingredients. Stir until smooth. Heat in microwave until hot.

Stir well again before serving. Enjoy!!

2014-11-12

Green Tea Cake

Yield: one 23cm round cake





INGREDIENTS:

- 110g granulated sugar

- 4 eggs

- 100ml unsweetened almond milk

- ½tsp vanilla bean paste

- 1tsp baking powder

- 1tbsp matcha powder

- 225g plain flour



1. Sift all dry ingredients into a bowl. Set aside.

2. Using an electric mixer beat eggs with sugar on high speed until thick and pale. Add in milk and vanilla bean paste, without stopping the mixer, until well combined.

3. Fold in dry ingredients in batches using a spatula, until well combined.

4. Pour batter into a silicon round cake pan, or any greased pan. Bake in preheated oven set at 180c for 30 minutes.

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


Better serve cold :p

Applesauce Banana Bread

Yield: 1 loaf


INGREDIENTS:

- 256g plain flour

- 1tsp baking soda

- ¼tsp salt

- 125ml sweetened applesauce

- 2 eggs

- 330g peeled ripe bananas (~2-4 bananas), mashed



1. Combine all dry ingredients in a big bowl and mix the wet in another. 

2. Pour the wet into the dry. Mix until well blended.

3. Pour batter into silicon or greased loaf pan. Bake in preheated oven set at 175c for 55-65 minutes until a toothpick inserted into center of the bread comes out clean. Let bread cool before serving/storage.


***If I could find unsweetened applesauce, I would have added 2tbsp of honey.

Orange Couscous

Number of Servings: 2





INGREDIENTS:

- 100g couscous
- 150ml hot vegetable stock
- zest and juice of 1 orange
- 50g sultanas or raisins
- 50g dried apricots, chopped
- 50g dried cranberries
- 50g chopped almonds
- 1tsp chilli powder
- ½tsp dried herbs
- salt and ground black pepper
- 1tsp light olive oil


1. Soak couscous in hot vegetable stock with orange zest and juice for 10 minutes.

2. Then, add in all other ingredients except oil and mix well.

3. Coat bottom of an oven dish with olive oil. Pour in the couscous mixture. Wrap with foil.

4. Cook in preheated oven set at 150c for 20 minutes.

Serve hot!

2014-10-12

Black Rice Sweet Soup

Number of Servings: 4





INGREDIENTS:

- 150g black rice
- 1500ml water
- 60g light brown sugar
- 200ml Coconut Rice Milk (=40kcal)


1. Have the black rice washed, and then soaked in 1500ml water in a saucepan overnight.

2. Heat the pan of black rice in water over medium high heat, bring it to a boil.

3. Cook almost but not fully covered over low heat for 90 minutes. Stir for a few times.

4. At the 85th minute, add in sugar and milk. Stir well.

5. Serve either hot or cold, but not at room temperature. ENJOY!

Vegetarian Pasta with Broccoli and Peas

Number of Servings: 4


INGREDIENTS:

- 280g wholewheat fusilli
- 280g carrots, diced
- 280g (drained weight) canned petit pois
- 500g broccoli, chopped into bite-sized florets
- 4 garlic cloves, sliced
- 560ml vegetable stock
- 1tbsp olive oil
- 1/2tbsp dried mixed herbs
- 1/2tsp ground black pepper


1. Cook broccoli in boiling water for 5 minutes. Drain and set aside.

2. Drain petit pois. Rinse, drain again, and set aside.

3. Pour fusilli into boiling vegetable stock in a saucepan and cook for 6 minutes.

4. Meanwhile, add oil to frying pan. Stir fry carrots and garlic for 1 minute. Season with herbs and black pepper. Reduce fire and cook covered for 4 minutes. Stir in broccoli, and stir fry for another 1 minute.

5. At the 7th minute, pour the whole pot of fusilli including vegetable stock into frying pan. Stir well. Cook everything covered for the last 6 minutes, until all liquid is absorbed/evaporates. Stir in petit pois before switching off fire.

Serve hot!

2014-09-12

Applesauce Oatmeal Blueberry Muffins

Yield: 12 muffins


INGREDIENTS:
- 200g plain flour
- 125g rolled oats
- 80g granulated sugar
- 2tsp baking powder
- 1/2tsp baking soda
- 1/4tsp salt
- 250g fresh blueberries
- 1 egg
- 125ml sweetened applesauce
- 240ml unsweetened soy milk
- 1tsp vanilla extract


In a large bowl, combine all dry ingredients and blueberries, and then make a well in the center of the bowl. In another bowl, mix egg, apple sauce, soy milk, and vanilla extract. Pour the liquid mixture into the well of the large bowl containing dry ingredients and mix until just blended. 

Spoon the mixture into silicon or greased muffin cups. Bake in preheated oven set at 190C for 20 minutes, until the muffins are light and golden brown.

Banana Blueberry Muffins

Yield: 12 muffins


INGREDIENTS
- 340g peeled ripe banana (~2-4 bananas), mashed
- 1tsp baking soda
- 170g fat free plain greek yoghurt
- 2 egg whites
- 60g granulated sugar
- 1tsp vanilla extract
- 195g plain flour
- 1tsp baking powder
- 1/4 tsp salt
- 250g fresh blueberries


1. Preheat oven to 180C. Grease 12 muffin cups.

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 25 minutes, until done.

Creamy Mango Strawberry Smoothie

To make 2 servings of the delicious Creamy Mango Strawberry Smoothie…



INGREDIENTS:

- 255g mango meat

- 400g strawberries

- 2tbsp desiccated coconut

- 4tbsp rolled oats

- coconut rice milk (blend of coconut and taste of rice; 40kcal per 200ml; no added sugar)


Blend all ingredients using a blender until smooth.

Mushroom Fried Rice with Oyster Sauce

Number of Servings: 4




INGREDIENTS:

- 150g a mix of white and brown rice
- 30g dried Chinese mushrooms
- 440g carrots
- 280g (drained weight) canned petit pois
- 4 garlic cloves
- 1/2tbsp soy sauce
- 1/2tsp sesame oil
- 1/4tsp sugar
- 1tbsp olive oil
- 1/2tsp ground ginger
- 1tbsp oyster sauce


1. Have the rice cooked, cooled, and then chill overnight.

2. Soak mushrooms in water for at least an hour until softened. Preserve the mushroom water and have the mushrooms finely diced and marinated in a mixture of minced garlic, soy sauce, sesame oil, and sugar.

3. Meanwhile, finely dice carrots, rinse and drain petit pois.

4. Add oil, followed by mushrooms and carrots to the pan over medium high heat. Stir fry for 1 minute. Add 160ml of mushroom water and cook covered for 6 minutes over medium heat. 

5. Add cold rice, ground ginger, and oyster sauce. Stir fry for 2 minutes.

6. Stir in petit pois. Cook for the last 3 minutes.

Serve hot!

Lemon Blueberry Brandy Snap Baskets

INGREDIENTS:



- brandy snap baskets

- fat-free lemon flavor greek yoghurt

- fresh blueberries






Make your own lovely Lemon Blueberry Brandy Snap Baskets however you want!

2014-08-12

Berry Smoothie

To make 2 servings of the Black and Blue Berries Smoothie …





INGREDIENTS:

- 150g blackberries

- 200g blueberries

- 2tbsp desiccated coconut

- 1tbsp chopped almond

- 120g fat-free lemon flavor greek yoghurt

- 400ml berries juice not from concentrate


Blend all ingredients using a blender until smooth.

Summer Corn Salad

Number of Servings: 4



INGREDIENTS:

- 480g sweet corn

- 2 red bell peppers, finely diced

- 4 scallions, finely chopped

- 335g cherry tomatoes, halved

- 1 jalapeno, seeded and minced

- 2tbsp coriander, coarsely chopped

- 2tbsp parsley, coarsely chopped

- 1tbsp extra virgin olive oil

- juice of 1 large lime

- salt and ground black pepper


Mix very well all ingredients in a big bowl. Chill for hours before serving.

Banana Strawberry Smoothie

Number of Servings: 2


INGREDIENTS:

- 400g strawberries

- 1 banana

- 165g fat-free strawberry yoghurt

- 160ml water


Blend all ingredients using a blender until smooth.

2014-07-12

Pesto Spaghetti with Spinach and Zucchini

Number of Servings: 2






INGREDIENTS:

- 120g whole wheat spaghetti

- 140g fresh spinach

- 480g zucchini

- ½tbsp olive oil

- 1tsp soy sauce

- 95g pesto


1. Wash and drain spinach. Set aside.

2. Cook spaghetti according to package instructions.

3. Meanwhile, wash, slice and then halve zucchini. Add oil to the frying pan and cook zucchini for 7 minutes. Season with soy sauce.

4. Pour cook spaghetti into a strainer or colander. Immediately pour spinach into the dry hot pot used to cook spaghetti, and pour hot spaghetti back into the pot over spinach. Also pour in the hot, cooked zucchini. Stir for 1 minute or until spinach is roughly cooked and wilts.

5. Finally, add pesto to the pot and stir until everything is well tossed.

Roasted Green Beans

Number of Servings: 4-6





INGREDIENTS:

- 600g green beans, trimmed

- 1½tbsp extra virgin olive oil

- 6 garlic cloves, grated

- salt and pepper


Place all ingredients in a big bowl and toss very well. Spread onto a baking sheet or shallow baking pan. Roasted in preheated oven set at 220C for 25 minutes, until beans are slightly shriveled and have brown spots.

Orange Chocolate Chips Muffins

Yield: 12 muffins


INGREDIENTS

- 195g plain flour
- 1tsp baking powder
- ¼tsp salt
- 60g granulated sugar
- 100g plain chocolate chips
- grated zest of 2 large oranges
- freshly squeezed juice of 1 large orange
- 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 orange zest, orange 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.

Congee with Sweetcorn and Mushrooms

Number of Servings: 2



INGREDIENTS

- 120ml rice (white rice only; or a combination of white rice, brown rice, and dried millet)
- 1200ml water
- 1 thumb size ginger, grated
- 160g sweetcorn
- 8 dried Chinese mushrooms
- 1 cube of chicken stock
- 3 eggs
- ground black pepper to taste


1. Wash mushrooms and soak them in water until soften. It takes at least 1 hour. Then, dice the mushrooms.

2. Wash rice and soak it in water in a saucepan for 30 minutes (up to 2 hours if brown rice is also used).

3. Heat the pan over medium high heat to bring to boil. Add ginger, sweetcorn, mushrooms, and chicken stock. Cook partly covered over medium low heat for 40 minutes. Stir 2-3 times.

4. Stir in eggs before switching off the fire.

5. Add ground black pepper to taste. Enjoy!

Strawberry Smoothie

To make 2 servings of the Berries Strawberries Smoothie …





INGREDIENTS:


- 600g fresh strawberries

- 100g strawberry flavor fat-free greek yoghurt

- 160ml berries juice not from concentrate




Blend all ingredients using a blender until smooth.

2014-06-12

Spaghetti Salad

INGREDIENTS (4 Servings):

THE SALAD
- 220g wholewheat spaghetti, cooked, rinsed, and drained.
- 3 bell peppers (red, green,and yellow), cut into thin strips
- 2 carrots, finely grated
- 20g fresh cilantro, coarsely chopped
- 15g fresh mint, coarsely chopped

THE DRESSING
- 1tbsp extra virgin olive oil
- 2tbsp rice wine vinegar
- 1tbsp lime juice
- 1tbsp soy sauce
- ½tsp sesame oil
- 1tsp sugar
- 2 garlic cloves, minced
- 1tsp ground ginger
- 2 jalapeno pepper, seeded and minced


In a large bowl, mix all ingredients of the salad.

In a small bowl, mix all ingredients of the dressing.

Pour the dressing over the salad. Stir very well.

Chill for hours before serving.

Creamy Mango Smoothie

To make 2 servings of the delicious Creamy Mango Smoothie…







INGREDIENTS:

- 510g mango meat

- 170g fat free plain Greek yoghurt

- 360ml water



Blend all ingredients using a blender until smooth.




ANOTHER FORMULA with a taste of refreshing coconut:

255g mango meat

1 banana

2tbsp desiccated coconut

coconut rice milk (blend of coconut and taste of rice; 40kcal per 200ml; no added sugar)

Apple Banana Smoothie

To make 2 servings of the delicious Apple Banana Smoothie…







INGREDIENTS:

500ml unsweetened soy milk
1 banana
2 apples
2tsp ground almonds
2tbsp desiccated coconut
¼tsp ground cinnamon


Put all ingredients in a blender and blend for 15-20 seconds, or until mixture is smooth.

Drink within 15 minutes after blending.

***For a full breakfast, add also 4tbsp of rolled oats.



Raspberries Chocolate Bread Pudding

Number of Servings: 6


INGREDIENTS
- 250g brioche cut into cubes
- 150g fresh raspberries
- 500ml unsweetened soy milk
- 3 tbsp unsweetened cocoa powder
- 60g light brown sugar
- 1tsp vanilla extract
- 1/2tsp ground cinnamon
- 4 eggs


1. Place brioche cubes evenly onto a 23cm round casserole dish. Arrange raspberries on the top.

2. Whisk together all other ingredients to form a smooth custard.

3. Pour custard over brioche cubes and raspberries. Make sure everything is fully covered in custard.

4. Let it sit for 1 hour.

5. Bake in preheated oven at 180C for 1 hour.

6. Serve warm, at room temperature, or chilled.

2014-05-12

Chickpeas Salad

Number of Servings: 4-6



INGREDIENTS


Salad:

- 370g canned chickpeas, drained
- 3 bell peppers, diced
- 1 red onion, diced
- 85g pitted black olives, sliced
- 28g flat leaf parsley, chopped

Dressing:

- 1½ tbsp fat free greek yoghurt
- juice of half a lemon
- 1tbsp red wine vinegar
- 3 garlic cloves, minced
- ¼ tsp ground ginger
- salt and ground black pepper


Mix all ingredients of salad in one big bowl.

Mix all ingredients of dressing in a little bowl.

Pour the dressing over the salad and toss everything very well.

Chill for hours before serving.

Banana Oatmeal Muffins

Number of Servings: 12



INGREDIENTS

- 3 bananas, mashed
- 2 eggs at room temperature
- 225ml skimmed milk
- 1tsp vanilla extract
- 300g porridge rolled oats
- 1tbsp baking powder
- 45g light brown sugar, sifted
- 1tsp ground cinnamon
- 150g dried raisins


1. Preheat oven to 190C. Grease muffin pan.

2. Mix all wet ingredients in one bowl, and all the dry in another.

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

4. Bake for 20 minutes.

5. Leave muffins in muffin pan for 10 minutes. Then, transfer them onto a wire rack to cool completely.

Black Beans Salad

Number of Servings: 4-6




INGREDIENTS


- 460g black beans
- 160g sweet corn
- 200g cherry tomatoes, quartered
- 3 bell peppers, finely diced
- 1 red onion, finely diced
- 3tbsp fresh cilantro, finely chopped
- ½ garlic head, minced
- 2 jalapeno, seeded and minced
- ½tbsp extra virgin olive oil
- 1tbsp red wine vinegar
- ½tsp light brown sugar
- ½tsp ground ginger
- juice of half a lime
- pinch of salt


Mix together all ingredients in a big bowl. Chill for hours before serving.

Parsnips with Celery & Spring Onions

Number of Servings: 3


INGREDIENTS

- 250g diced chicken breasts
- 60g spring onions
- 380g parsnips
- 250g celery
- 1tsp corn flour
- 1tsp ground ginger
- 2tbsp soy sauce
- 1tsp brown sugar
- 2tbsp olive oil

1. Coat chicken breasts with a mixture of 1tsp corn flour, ½tsp ground ginger, and 1tbsp soy sauce. 

2. Chop the veggies.

3. Add oil to the pan and pan-fry chicken for 6 minutes, and then have the golden brown chicken transferred to a plate.

4. Stir fry spring onions for 2 minutes, and then have them transferred to a plate.

5. Add parsnips together with ½tsp ground ginger to the pan. Cook for 5 minutes. Next, add celery, 1tbsp soy sauce, and sugar, and cook for another 5 minutes.

6. Add chicken and spring onions back to the pan. Cook for the last 5 minutes.

2014-04-12

Cauliflower Pasta

Number of Servings: 4

INGREDIENTS
- 240g fusilli
- 1 big-sized cauliflower, chopped into small pieces
- 1tbsp olive oil
- 8 garlic cloves, minced
- ½tsp crushed chillies
- ½tsp ground ginger
- ¼tsp ground black pepper
- 1tsp Italian herb seasoning
- 1tsp light brown sugar
- 1 cube of chicken stock


1. Cook cauliflower in boiling water for 5 minutes. Meanwhile, cook fusilli in another pot of boiling water for 6 minutes.

2. Roughly drain the pasta but preserve the starchy cooking water. Dissolve chicken stock cube in 500ml of the starchy cooking water.

3. Add oil to the pan over medium high heat. Add garlic and crushed chillies, followed by drained cauliflower, ground ginger, ground black pepper, Italian herb seasoning, and sugar. Cook for 4 minutes.

4. Add chicken stock. Cook covered for 4 minutes.

5. Add fusilli. Cook covered for the last 5 minutes, or until all liquid is absorbed.

Pumpkin Soup

Number of Servings: 2



INGREDIENTS

- 1 small brown onion
- 1 stalk of celery
- 1 small carrot
- ½tbsp olive oil
- ⅛tsp salt
- ⅛tsp ground black pepper 
- 210g pumpkin puree
- 1tsp Italian herb seasoning
- 375ml chicken stock

Finely chop the vegetables.

Add oil in a soup pot preheated to medium heat, add the vegetables together with salt and pepper, and let them cook for 6 minutes or until translucent. 

Add the pumpkin puree, herb seasoning, and chicken stock, and let the mixture come to a boil, turn the heat to medium-low and let it simmer for 15 minutes. 

Serve hot!

Pumpkin Cookies

Number of Servings: 12 (around 24 cookies)





INGREDIENTS

- 260g plain flour
- 1¼tsp baking powder
- 1tsp baking soda
- ¼tsp salt
- 1tsp ground cinnamon
- ¼tsp ground ginger
- ⅛tsp ground cloves
- 2 eggs
- 150g brown sugar
- 120ml vegetable oil
- 215g pumpkin puree
- 1tsp vanilla extract


1. Preheat oven to 165C and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

2. Whisk together eggs, sugar, oil, pumpkin puree, and vanilla extract in one bowl, and all remaining ingredients in another.

3. Combine the dry and the wet.

4. By using a tablespoon place small mounds of batter onto the prepared baking sheet, spacing about 5 cm apart.

5. Bake for about 15 -18 minutes until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely.

Roasted Brussels Sprouts

Number of Servings: 4





INGREDIENTS:


- 400g brussels sprouts, washed, trimmed and quartered
- 8 garlic cloves, peeled but left whole and crushed
- 1tbsp olive oil
- ¼ tsp salt
- ½ tsp ground black pepper
- 2tsp brown sugar


1. Preheat oven to 200C.

2. Add all ingredients in a baking dish and give them a good toss.

3. Roast for 20 minutes or until golden brown and crispy around the edges. Keep your eye on them because they caramelize quickly due to the brown sugar.

Serve right away!

2014-03-12

Nutty Blondies

Number of Servings: 16


INGREDIENTS
- 1 egg
- 100g brown sugar
- 1tsp vanilla extract
- 113g unsalted butter, melted and cooled to room temperature
- 130g plain flour
- 1/4tsp salt
- 1/4tsp baking soda
- 100g chopped nuts (almond and hazelnut)


1. Whisk together egg, brown sugar, vanilla extract, and melted butter.

2. Whisk together flour, salt, baking soda, and nuts.

3. Combine 1 & 2 until just blended.

4. Transfer batter to greased and floured 20cm square pan. Bake in preheated oven at 180C for 25 minutes.

Lemon Cake

Yield: One 23cm Round Cake





INGREDIENTS:

- 4 eggs at room temperature
- 120g granulated sugar
- 1tsp vanilla extract
- zest of 1 lemon
- 50ml lemon juice
- 200g all-purpose flour
- 1tsp baking powder



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

2. Add in vanilla extract, lemon zest and juice. Continue to beat the mixture until everything is well combined.

3. In 4 batches, sift over and then patiently fold in flour mixed with 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.

Honey Lemonade

To make 1 glass of tasty lemonade......



INGREDIENTS


50ml freshly squeezed lemon juice ( ~ 1 lemon )

1tbsp honey

240ml cold water or cold sparkling water



JUST MIX EVERYTHING TOGETHER AND ENJOY!

Pumpkin Fried Rice with Quorn Mince

Number of Servings: 4





INGREDIENTS


- rice for 4, cooked and refrigerated for hours
- 1 brown onion
- 200g carrots
- 150g quorn mince
- 80g sweetcorn
- 1 green bell pepper
- 200g mushrooms
- 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 pepper. Slice mushrooms.

2. Cook mushrooms in boiling water for 2 minutes. Set aside.

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

4. Add sweetcorn and bell pepper, followed by soy sauce. Stir-fry for another 3 minutes.

5. Add mushrooms and cold rice. Stir-fry for the next 2 minutes.

6. Stir in a mixture of pumpkin puree, salt, ground black pepper, and water. Cook for 2 more minutes.

Serve hot! Enjoy!

2014-02-10

Vegetarian Spaghetti Bolognese

Number of Servings: 4


INGREDIENTS
- 280g spaghetti
- 180g brown onions, diced
- 200g quorn mince
- 240g mushrooms, sliced
- 400g can of tomatoes in tomato juice
- 6 garlic cloves, finely chopped
- 1tbsp olive oil
- 2tbsp soy sauce
- 2tsp sugar


1. Cook mushrooms in boiling water for 2 minutes. Set aside.

2. Cook spaghetti according to instructions on package.

3. Meanwhile, prepare the Bolognese sauce. First, stir-fry garlic, onions, and quorn mince for 5 minutes. Add soy sauce and cook for another 2 minutes. Then, add mushrooms, tomatoes and juice, followed by sugar. Cook for the last 3 minutes.

4. Pour cooked, rinsed and drained spaghetti into the pan of Bolognese sauce. Stir well before switching off the fire.

Chocolate Brownies

Number of Servings: 16


INGREDIENTS

- 150g dark chocolate

- 113g unsalted butter

- 80g sugar

- 15g cocoa powder, sifted

- 1tsp vanilla extract

- 3 eggs

- 1/4tsp salt

- 95g plain flour


1. Preheat oven to 180C. Grease and flour a 20cm square pan, or line the pan with baking paper.

2. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar and cocoa powder. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the salt and flour.

3. Pour batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Refrigerate for hours and serve chilled.

Congee with Sweetcorn and Ham

Number of Servings: 2




INGREDIENTS


- 120ml rice (white rice only; or a combination of white rice, brown rice, and dried millet)

- 160g sweetcorn

- 120g ham, diced

- 1200ml water

- 1/4tsp salt, or 1 cube of chicken stock

- 1tsp sesame oil

- ground black pepper to taste


1. Wash rice and have it soaked in water in a saucepan for 30 minutes (up to 2 hours if brown rice is also used).

2. Heat the pan over medium high heat to bring to boil. Add sweetcorn, sesame oil, and salt. Cook partly covered over medium low heat for 40 minutes. Stir 2-3 times.

3. Stir in ham 3 minutes before switching off the fire. 

4. Add ground black pepper to taste. Enjoy!

Simple Chocolate Cake

Yield: 1 Loaf Cake


INGREDIENTS
165g plain flour
100g light brown sugar
50g cocoa powder, sifted
1tsp baking soda
1tsp baking powder
¼ tsp salt
1 egg yolk and 2 egg whites
160ml unsweetened soya milk
180ml water or coffee
60ml vegetable oil
1tsp vanilla extract


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

2. Combine all dry ingredients in a large bowl. Mix all wet in another.

3. Pour the wet into the dry and mix well.

4. Transfer the batter into the loaf pan. Bake in preheated oven at 180C for 50-60 minutes.

5. Let it cool on a wire rack before serving.

2014-01-12

Pesto Spaghetti with Roasted Pumpkin, Eggplant, Zucchini, and Bell Peppers

Number of Servings: 4


INGREDIENTS
200g pumpkin
200g eggplant
400g zucchini
300g red and yellow bell peppers
¼ tsp salt
½ tsp ground black pepper
2 tbsp extra virgin olive oil
40g black olives
100g pesto
280g spaghetti


1. Place all chopped vegetables in an oven tray. Toss with salt, ground black pepper and olive oil. Roast in a pre-heated oven at 180C for 45 minutes.

2. Have the spaghetti cooked, rinsed, and drained well, just before the roasted vegetables are ready to come out of the oven.

3. Remove tray from oven. Add black olives and pesto. 

4. Finally, stir in spaghetti. Enjoy!

Basic Pancakes

Number of Servings: 2



INGREDIENTS

130g plain flour
30g sugar
1 ½ tsp baking powder
¼ salt

(all at room temperature)
1 egg
240ml unsweetened soya milk


Mix the dry ingredients in one bowl, and the wet in another. Pour the wet into the dry and mix well. Cook  on a greased pan over medium to medium high heat for 2-3 minutes for each pancake.

Quick Tuna Sandwich

Number of Servings: 4


INGREDIENTS

260g drained tuna chunks from can

40g black olives

1 red onion

1tbsp extra virgin olive oil

pinch of ground black pepper

4 baguettes or enough bread for 4


Roughly chop the olives and slice the onion, and have them mixed with tuna, olive oil, and ground black pepper in a bowl. Form sandwiches with the bread.

Chocolate Banana Bread Muffins

Yield: 12 muffins or 1 loaf






INGREDIENTS

454g peeled ripe banana (~3 large bananas), mashed
1/4 tsp baking soda
120ml unsweetened soya milk
80g light brown sugar
2 eggs
1tsp vanilla extract
150g plain flour
80g rolled oats
3/4tsp baking powder
1/4 tsp salt
30g unsweetened cocoa powder, sifted
30g chopped almonds
50g chopped walnuts



1. Grease and flour a loaf pan or 12-cup muffin pan.  Preheat oven to 180C.

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

3. In another medium bowl, mix sugar, eggs 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 60 minutes (if using loaf pan), or 25 minutes (if using muffin pan), until done.

Fried Udon with Chinese Mushrooms in Oyster Sauce

Number of Servings: 4


INGREDIENTS
4 udon
45g dried Chinese mushrooms
200g carrots
½ iceberg lettuce
½ tsp sugar
½ tsp sesame oil
1 tbsp soy sauce
1 tbsp olive oil
4 garlic cloves
240ml water (in which the mushrooms soaked)
3 tbsp oyster sauce


1. Soak mushrooms in water for 1 hour, until softened. Have the water set aside for use later.

2. Shred mushrooms, carrots, and lettuce.

3. Season mushrooms with sugar, sesame oil, and soy sauce.

4. Cook udon according to instructions on package. Have it drained and set aside.

5. Add oil, followed by garlic, to the pan over medium high heat. Stir fry mushrooms for 1 minute.

6. Stir in carrots, and then add the water in which the mushroom soaked. Cook covered over a smaller fire for 10 minutes.

7. Add lettuce and stir fry for 4 minutes.

8. Add oyster sauce, and stir in udon. Cook for the last 1 minute.