2015-03-31

Spaghetti with Bell Peppers and Baked Beans in Tomato Sauce

Number of Servings: 8




INGREDIENTS:

500g wholewheat spaghetti
1 brown onion, diced
400g carrots, diced
600g bell peppers, diced
420g canned baked beans in tomato sauce
6 garlic cloves, minced
1/2tsp hot chilli powder
1/2tbsp olive oil

1 Cook spaghetti in boiling water according to package’s instruction.

2 Meanwhile, add oil and garlic to preheated saute pan, and cook carrots and bell peppers with onions for 6-7 minutes. Season with hot chilli powder.

3 Add baked beans with tomato sauce to pan of veggies. Stir to coat. Simmer for the last 5 minutes.

4 Have the cooked spaghetti drained and transferred to serving plates. Pour over the red sauce.


Sweet, Spicy, Delicious! Enjoy!

2015-03-28

Chocolate Sponge Cake: Chocolate Sponge Swiss Rolls

CHOCOLATE SPONGE CAKE

Number of Servings: 8

Ingredients:

- 6 eggs

- 150g granulated sugar

- 1tsp vanilla extract

- 96g plain flour

- 32g unsweetened cocoa powder

- 1tsp baking powder


1 Line the bottom of two 23cm round cake pan with parchment paper. Preheat oven to 180C.

2 With an electric mixer beat eggs with sugar on high speed until thick and pale (at the very least this takes 5 minutes). Also beat in vanilla extract.

3 Sift flour and cocoa powder mixed with baking powder onto egg mixture. GENTLY stir and fold until well incorporated.

4 Pour batter into the two cake pans. Bake for 15 minutes.

5 Let cakes cool in pans for about 10 minutes before transferring onto wire rack to cool completely.


2-SERVING MINI CHOCOLATE SPONGE SWISS ROLLS

1 Line the bottom of a 20cm square cake pan with parchment paper.  Preheat oven to 180C.

2 Make chocolate sponge cake batter using only 1/6 of the ingredients stated in the above recipe.

3 Pour batter into square cake pan.  Bake for 8 minutes.

4 Immediately remove cake from the pan.  Peel off parchment paper.  Then place the cake onto a clean kitchen towel and gently roll up the cake. Place onto cooling rack to cool completely.

5 For the chocolate custard fillings / chocolate pastry cream fillings: (1) whisk 3 eggs yolks with 30g granulated sugar, (2) sift in 10g plain flour and 10g corn flour and mix until incorporated, (3) pour in 250ml unsweetened soy milk, whisk to combine, (4) heat the mixture on medium low heat until custard thickens, (5) remove from heat and stir in 1tsp vanilla extract and 50g 75%+ dark chocolate chips/chunks, (6) cover custard surface with plastic wrap and let cool completely.

6 Unroll the cooled sponge cake and remove the towel.  Spread with 1/3 of the chocolate custard, spreading it evenly across the cake. Gently roll the cake into jelly roll and place onto cake platter.  Chill for hours before serving.

Mandarin & Green Salad with Mandarin Poppy Seed Dressing

Number of Servings: 4




INGREDIENTS:


(the salad)

- 260g spinach
- 2 red mini cos lettuce
- 1 red onion
- 30g dried cranberries
- 20g toasted sliced almonds

- 298g canned mandarin segments in fruit juice
    -- mandarin segments go in salad
    -- fruit juice drained for dressing

(the dressing)

- 1/2tbsp poppy seed
- 1tbsp extra virgin olive oil
- 3tbsp apple cider vinegar
- mandarin juice
- 1tbsp honey
- 2tsp dijon mustard
- 1/8tsp salt
- 1/4tsp ground black pepper

1 Arrange ingredients of salad on serving plates in the order: spinach -> lettuce -> onion -> mandarin segments -> dried cranberries -> sliced almonds.

2 Whisk together all ingredients of the dressing.  Pour dressing over salad.  ENJOY!!!

2015-03-25

Chocolate Crinkle Cookies

Yield: 30 cookies



INGREDIENTS:

118g unsweetened cocoa powder
150g granulated sugar
125ml vegetable oil
4 eggs
3tsp vanilla extract
256g plain flour
2tsp baking powder
1/2tsp salt
icing sugar for coating

1 In a big bowl, combine cocoa powder, granulated sugar, and oil.

2 Add eggs and vanilla extract, mix until well combined.

3 Add flour, baking powder, and salt, mix until well combined.

4 Chill the dough for hours before baking.

5 For each cookie, shape 1 tablespoon of dough into a ball and coat the ball with icing sugar. Place cookies on baking sheet lined with parchment paper.

6 Bake in preheated oven at 180 for 10 minutes. Let cool before serving and storage.

2015-03-24

Basic Plain Sponge Cake: Strawberry Jam Sponge Cake

Number of Servings: 8





INGREDIENTS (basic plain sponge cake):


- 6 eggs

- 150g granulated sugar

- 1tsp vanilla extract

- 128g plain flour

- 1tsp baking powder

1 Line the bottom of two 23cm round cake pan with parchment paper.  Preheat oven to 180C.

2 With an electric mixer beat eggs with sugar on high speed until thick and pale (at the very least this takes 5 minutes).  Also beat in vanilla extract.

3 Sift flour mixed with baking powder onto egg mixture.  GENTLY stir and fold until well incorporated.

4 Pour batter into the two cake pans.  Bake for 15 minutes.

5 Let cakes cool in pans for about 10 minutes before transferring onto wire rack to cool completely.



To make the Strawberry Jam Sponge Cake:

1 Soften 120g strawberry jam by heating in microwave for 10 seconds.  Stir well.

2 Place one cake (upside down) onto cake platter.  Spread strawberry jam evenly on top.

3 Place another cake on top.  Finish off by dusting icing sugar over the cake.

Best served cold! ENJOY!!!

Banana Greek Yoghurt Breakfast Smoothie 3 Delicious Ways!

Number of Servings: 2




INGREDIENTS of the smoothie base:
- 1 banana, peeled ~100g
- 100g fat-free plain Greek yoghurt
- 400ml unsweetened almond milk





then......



Banana Apple Cinnamon Greek Yoghurt Breakfast Smoothie
- 2 apples
- 1/2tsp ground cinnamon


Banana Mango Coconut Greek Yoghurt Breakfast Smoothie
- 250g mango flesh
- 2tbsp dried sweetened coconut


Banana Peach Green Tea Greek Yoghurt Breakfast Smoothie
- 250g peach flesh
- 1tbsp green tea matcha powder

2015-03-23

Broccoli Pasta

Number of Servings: 4




INGREDIENTS:

280g wholewheat fusilli
1 cube vegetable stock
1.2L water
2 broccoli heads
1/2tbsp light olive oil
3 cloves garlic
1/4tsp Italian herb seasoning
1/4tsp ground black pepper

1 Mince the garlic, and chop broccoli into bite-sized pieces or even smaller than that.

2 In a sauteed pan heat oil together with garlic.  Stir-fry broccoli.  Season with herb seasoning and ground black pepper.

3 Meanwhile, bring water to the boil.  Dump the cube of vegetable stock to dissolve.  Add pasta and cook for 6 minutes.

4 Pour half-cooked pasta, together with the starchy pasta water into sauteed pan.  Stir well with broccoli.  Cook for another 6 minutes, or until all liquid evaporates and the sauce thickens.

ENJOY!

2015-03-21

Crunchy Veggies & Tuna Salad Cucumber Boats

Number of Servings: 4





INGREDIENTS:

138g (drained weight) canned tuna in brine
1 carrot ~100g
2-3 spring onions ~20g
1 stalk celery ~70g
1 red bell pepper ~170g
4tbsp fat-free plain Greek yoghurt
2 cucumbers ~740g

1. Finely chop carrots, spring onions, celery, and bell pepper.

2. Partially remove the peel of cucumbers in lengthwise strips using a vegetable peeler and leaving a little skin between each strip.  Then, have each halved lengthwise and seeded.

3. Place tuna, finely chopped veggies, and yoghurt in a bowl.  Mix until everything is well incorporated.

4. Spoon salad into cucumber boats, and ENJOY!

2015-03-18

2-Ingredient Oatmeal Cookies

Yield: 7 cookies







INGREDIENTS:



1 ripe banana, mashed (100-120g)

90g rolled oats


1 Preheat oven to 180c. Line a baking sheet with parchment paper.

2 Have the two ingredients well combined.

3 Using a tablespoon scoop batter onto baking sheet. Press flat.

4 Bake in preheated oven for 15-20 minutes.


ENJOY!

2015-03-17

Crunchy Oatmeal Cookies

Yield: 18 Cookies



INGREDIENTS:

1 egg
2tsp vanilla extract
120ml light olive oil
128g plain flour
128g rolled oats
½tsp baking soda
⅛tsp salt
100g light brown sugar
60g chopped walnuts

1 Line parchment papers on cookies sheets. Preheat oven to 180c.

2 Whisk to combine egg, vanilla extract, and oil.

3 Add all remaining ingredients except walnuts. Stir and fold to combine.

4 Fold in chopped walnuts.

5 Per cookie scoop a tablespoon of batter onto the lined baking sheet. Slightly flatten each cookie using the back of a spoon.

6 Bake in preheated oven for 15 minutes.

7 Let cookies cool completely on cookies sheets before serving and storage.

2015-03-16

Banana Oatmeal Breakfast Smoothie 3 Delicious Ways!

Number of Servings: 2




INGREDIENTS of the smoothie base:
- 2 bananas, peeled ~200g
- 4tbsp rolled oats / porridge oats
- 600ml unsweetened almond milk




then......



Banana Mocha Oatmeal Breakfast Smoothie
- 1 1/2tbsp unsweetened cocoa powder
- 1/2tbsp instant coffee granules
- 1tsp vanilla extract

Banana Green Tea Oatmeal Breakfast Smoothie
- 1tbsp matcha green tea powder
- 1tsp honey

Banana Spice Oatmeal Breakfast Smoothie
- 3/4tsp ground cinnamon
- 1/8tsp ground ginger
- 1/8tsp ground nutmeg
- 1/8tsp ground cloves

Mediterranean Pasta Salad

Number of Servings: 8




INGREDIENTS:

240g artichoke hearts
100g pitted black olives
280g sun-dried tomatoes
20g fresh parsley
70g spring onion
500g wholewheat penne

(the dressing):
1/4tsp Italian herb seasoning
1/4tsp ground black pepper
2tsp dijon mustard
juice of 1 lemon
1tbsp extra virgin olive oil

1. Coarsely chop all veggies and put them all in a big bowl.

2. Cook pasta according to package instructions.

3. While the pasta is cooking, make the dressing.

4. Drain and transfer the cooked pasta to the big bowl of veggies.

5. Pour over the dressing.  Mix well.  Refrigerate for hours before serving.

2015-03-14

Almond Flour Chocolate Cranberry Muffins

Yield: 12 muffins





INGREDIENTS:

125g ground almond
100g porridge oats
80g light brown sugar, sifted
30g unsweetened cocoa powder, sifted
1/2tsp baking powder
1tsp baking soda
1/4tsp salt
50g dried cranberries
50g dark chocolate chunks
2 eggs
1tsp vanilla extract
60ml coffee or water
120ml cranberry sauce
120ml unsweetened almond milk
handful of chopped pecans

1 In a big mixing bowl, combine all dry ingredients except pecans.

2 In another bowl, whisk together all wet ingredients.

3 Pour the wet into the dry. Mix until combined. Do not over mix!

4 Scoop batter into greased or silicone muffin cups. Top each with chopped pecans.

5 Bake in preheated oven at 190c for 20-25 minutes.

2015-03-12

Sweet Potato Carrot Soup

FOR 4 SERVINGS

INGREDIENTS:
- ½tbsp olive oil
- 1/2tsp ground cinnamon
- 1/4tsp ground ginger
- 1/8tsp ground nutmeg
- 1/8tsp ground cloves
- 1tbsp brown sugar
- 1 medium red onion
- 1kg sweet potato
- 500g carrots
- 1½L water

1. Dice onion, potato, and carrots.

2. Add oil to a large soup pot preheated over medium heat, sauté together the potato and onion for about 8 minutes. Season with spices and sugar.

3. Add carrots and water. Allow the soup to simmer for 20 minutes, until the potato and carrots are really soft.

4. Puree the soup using a blender.

5. Enjoy!!

2015-03-10

Nutty Rocky Road

Number of Servings: 16






INGREDIENTS

- 100g shelled peanuts
- 50g blanched almonds
- 50g walnut pieces
- 100g unsalted butter
- 225g dark chocolate
- 100g mini marshmallows

1. Grease and flour a 20cm square pan, or line the pan with baking paper.

2. Preheat oven to 180C. Roast peanuts for 20 minutes, and also almonds and walnuts for 10 minutes. Let cool.

3. Melt butter together with chocolate. Stir until blended. Let cool for 10 minutes.

4. Pour all roasted nuts and marshmallows into chocolate sauce in step 3. Mix well.

5. Have the mixture transferred to the pan and chilled for hours before serving.

2015-03-07

Grapefruit Avocado Creamy Salad Dressing

Yield: 600ml creamy salad dressing




INGREDIENTS:

300ml grapefruit juice

1 big avocado

1/4tsp ground ginger

1/4tsp ground garlic

1tbsp honey

2tbsp fat-free plain Greek yoghurt

salt and ground black pepper

Make the dressing by blending all ingredients in a blender.

2015-03-05

Pesto Spaghetti with Roasted Asparagus & Cherry Tomatoes

Number of Servings: 8


INGREDIENTS:

500g wholewheat spaghetti

190g light pesto sauce

500g asparagus

335g cherry tomatoes

2tbsp olive oil

1/2tsp Italian herb seasoning

1/2tsp ground garlic

1/2tsp ground black pepper


1 Preheat oven to 200C.

2 Cut asparagus into strips, and cherry tomatoes into halves.

3 In a bowl, season asparagus with half of the oil, herb seasoning, ground garlic, and black pepper.  In another bowl, season cherry tomatoes with the remaining half.

4 Spread asparagus on a baking sheet, and cherry tomatoes (cut side up) on another.

5 Roast asparagus for 20 minutes, and cherry tomatoes for 12 minutes.

6 Meanwhile, cook spaghetti according to package instructions.  When cooked, drain and transfer back into saucepan.  Stir in pesto sauce, and roasted veggies.

7 Transfer the delicious Pesto Pasta with Roasted Veggies onto serving plates.  ENJOY!

2015-03-04

Chocolate Oatmeal Porridge 5 Delicious Ways!

Number of Servings: 2






INGREDIENTS OF THE PORRIDGE BASE:


100g porridge oats
2tbsp unsweetened cocoa powder
540ml unsweetened almond milk


AND THEN...

Chocolate Cinnamon Cranberry Porridge: (*the simplest for the laziest)
- 1/2 tsp ground cinnamon
- 50g dried cranberries
- 2tbsp honey

Chocolate Hazelnut Orange Porridge:
- zest of 2 oranges
- 2tbsp Nutella / Chocolate Hazelnut Spread

Chocolate Almond Pear Porridge:
- 2 pears, chopped
- 2tbsp honey
- 15g toasted sliced almonds (for topping)

Chocolate Peanut Butter Banana Porridge:
- 2 ripe bananas, mashed
- 1tbsp peanut butter

Double Chocolate Banana Porridge:
- 2 ripe bananas, mashed
- 1tbsp dark chocolate chips/chunks