Saturday, May 11, 2013

Overnight Blueberry French Toast - Special for Mother's Day

This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.





  1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

Thursday, April 25, 2013

PEACHY BREAD PUDDING - with clear caramel sauce

2 1/2 cups of full or low fat fresh milk
4 eggs - slightly beaten
2 tbsp sugar
1 loaf of trimmed and buttered bread
a can of peach with syrup
some raisins
vanilla essence

Mix milk and sugar in a bowl and whisk until sugar dissolved. Add eggs, peach syrup and vanilla essence. Arrange buttered bread in a greased (buttered) baking pan *(you may also arrange and bake the pudding upside down in the pan). Pour the milk and eggs mixture on top until fully soaked to bottom of pan. Arrange peach on the bread and sprinkle some raisins. Bake in 160C oven for about 45 mins. Keep in fridge overnight. Pour caramel before serving. Delicious!!
1 1/2 cup sugar
1/3 cup water  add with peach syrup

Boiled these two ingredients in a skillet until sugar turned thick and brown.
Add peach syrup. Done! 

BREAD AND BUTTER PUDDING - with classic custard sauce

Bread and butter pudding is a traditional dessert popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture, commonly seasoned with nutmeg and sometimes vanilla or other spices. It is then baked in an oven and served. Some people may serve it with custard or cream, but often the pudding under the crust is moist enough to be without sauce.
10 slices bread
1 1/4 cups milk
1/3 cup firmly packed brown sugar/castor sugar
2 large egg - beaten
1/4 cup raisins ;)
Generously butter the bread and cut/tear it into 4. You may also trim the crusts from bread and save crusts for another use. Place in a large baking dish and cover with milk. Let it rest for 30 minutes. Preheat oven to 175 C. Beat sugar and egg together until smooth. Pour into prepared dish and sprinkle with raisins. Bake in preheated oven 60 minutes or until set.
Classic Custard Recipe : 1 cup milk - 1 tbsp vanilla - 4 tbsp sugar - 2 egg yolk (lightly beaten). Put the milk in a pot and bring to boil. Stir in sugar and egg. Heat gently and stirring all the time until the mixture is thick enough. Add in vanilla. Serve hot with bread and butter pudding. Yummy!! 

Thursday, April 18, 2013

Baked Macaroni and Cheese

 Delicious ??...Baked and Taste it!!


  • 2 cups macaroni
  • 3 tablespoons butter
  •  1¾ cups minced beef
  • 4 eggs
  • 2 grated big onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon smoked paprika or curry powder plus more for sprinkling on top
  • 2½ cups fresh milk
  • 3 cups grated medium cheddar cheese
  •  2½ cups grated mozzarella cheese
  1. Boil the macaroni until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)
  2. Preheat the oven to 375 degrees.
  3. Over medium heat, melt the butter.
  4. Add the flour, salt,  eggs,black pepper and ⅛ teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
  5. Stir in the milk.
  6. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
  7. Remove from heat, and stir in 2 cups of the cheddar cheese, stirring until melted.
  8. Pour the cheese sauce over the noodles and pour mozzarella cheese gently until all noodles are covered.
  9. Dust lightly with the smoked paprika.
  10. Bake for about 25-30 minutes, until it starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked.

Wednesday, April 17, 2013

Scrambled Egg Casserole Recipe

Scrambled Egg Casserole RecipeLovely breakfast for my kids.


  • 1/2 cup butter, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup (4 ounces) shredded cheese
  • 1/4 cup sliced green onions
  • 12 eggs, beaten
  • 1 jar (4 ounces) sliced mushrooms, drained
  • 1-1/2 cups soft bread crumbs
  • Additional sliced green onions, optional


  • In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside.
  • In a large skillet, saute onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11-in. x 7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired. Yield: 6-8 servings.
  • Read to enjoy it..yummy

Saturday, April 13, 2013

Strawberry Pavlova Recipe

Strawberry Pavlova. Photo by aronsinvestyummy!!

What you needs:

3 egg whites
1 pinch cream of tartar
3/4 cup caster sugar
1 teaspoon vanilla
2 cups whipping cream
4 cups strawberries (raspberries, peaches or blueberries can also be used)


1. In a large bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until glossy peaks form. Beat in vanilla.
2 . On foil-lined baking sheet, spread meringue into a 10-inch circle, pushing up edges to form a slight ridge.
3 . Bake in a 275-degree oven for 1 1/2 hours or until firm to the touch. Turn off oven and leave meringue in oven to dry. Remove foil, and let cool. Place on serving platter.
4 . Slice the strawberries. Just before serving, spread whipped cream over meringue and cover with fruit. Cut into wedges.

Tips: When making meringue, add the caster sugar very slowly to the egg whites so they incorporate it evenly. If the filling starts to lumpy as you heat it, remove the pan from the cooker and beat hard. Press the greaseproof over the surface of the filling to stop it forming a skin. Assemble the pavlova no more than 1 hour before serving so the meringue stays crisp.
You can also use any fruit or a mix, its just strawberry is my favourite one.

Friday, April 12, 2013

Healthier Marinated Grilled Shrimp

Healthier Marinated Grilled Shrimp Recipe 
We decreased the oil in this quick and easy marinade to make it healthier, but the results are still so yummy you won't need cocktail sauce.


3 cloves garlic,minced 

2 tablespoons olive oil

1/4 cup tomato sauce

 2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

 2 pounds fresh shrimp,peeled and deveined



1.Stir garlic, olive oil, tomato sauce, and red wine vinegar in a large bowl. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl and stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.

2.Preheat grill for medium heat and lightly oil the grate.

3.Thread shrimp onto skewers, piercing once near tail and once near head. Discard marinade.

4.Cook shrimp on preheated grill until opaque, 2 to 3 minutes per side.

Thursday, April 11, 2013

Yummy Red Velvet Cupcakes Recipe

It's pretty safe to say red velvet's popularity won't be dwindling anytime soon. The Southern cake is a delish go-to fave in all forms -- but especially as a cupcake. But sometimes, even a red velvet loyalist needs to mix things up and try something different. Like adding strawberries to the mix! Sounds amaaaazing.....

 Red velvet cupcakes are a big hit at any holiday party.  Kids even love them without frosting.  A traditional cream cheese frosting tastes absolutely incredible on these cupcakes, but feel free to experiment and find a perfect frosting and cupcake combination just for you.



2 1/2  cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring

Red Velvet Cupcake Recipe Directions

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.  Sift dry ingredients three times. 
Cream together butter and sugar until light and fluffy.  Add eggs one at a time, making sure to beat well after each egg. 
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well.  Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter.  Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans.  Cool completely on wire racks before frosting.

NOTE:  If you don't happen to have buttermilk on hand you can try this simple substitution.  Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup.  Fill with milk to 1 cup.  Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

Wednesday, April 10, 2013

French almond macaroons

Macarons are notoriously temperamental when it comes to baking them. However, they're also notoriously mouth-watering. Baking macarons mostly involves handing over cash to someone far more talented.

French almond macaroons
  • 300g icing sugar
  • 300g ground almonds
  • 5 eggwhites (from 59g eggs)
  • Pinch of cream of tartar
  • 1/3 cup (75g) caster sugar
  • Red and yellow food colouring


  • 250g unsalted butter, softened
  • 150g icing sugar, sifted
  • 2 tsp finely grated mandarin rind
  • 1 tsp orange blossom water
  • 1/2 cup raspberries
  • 1 tsp rosewater

  • Using a fine sieve, sift icing sugar and almonds, pushing through with a wooden spoon. Using an electric mixer, whisk eggwhites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbs at a time, and whisk until dissolved. Stir meringue into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.

  •  Spoon 1 mixture into a piping bag fitted with a 5mm piping nozzle. Pipe (or spoon) 1.5cm rounds on to baking paper-lined oven trays*, then repeat with other mixture. Set meringues aside, uncovered, on trays for 1 hour (this will help minimise cracking).

  •  Preheat oven to 150°C and bake macaroons, 2 trays at a time, swapping trays halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.

  •  For fillings, using an electric mixer, beat butter until pale and fluffy, then gradually beat in icing sugar until combined. Transfer half the mixture from the bowl to another bowl and add mandarin rind and orange blossom water. Stir to combine. Add raspberries and rosewater to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with mandarin filling. Serve.

Healthy Recipe: Tuna Salad Recipe

Tuna Salad Recipe I love salads that are hearty enough to be a meal.  You feel good after eating them and aren't hungry half an hour later.  This is the salad I make when I'm in a pinch for time and want something quick and nutritious.  Even if you aren't a huge tuna fan, you might still love this salad. With everything mixed together, it's not fishy at all.

Here's what you will need:

1 Can Flaked White Tuna
1/2 Red, Orange or Yellow Pepper, chopped
1 Bunch Romaine or Field Greens
Feta, to taste
2 Tbsp Olive Oil
1 Tbsp Dijon Mustard
2 Tbsp Balsamic Vinegar
4 Fresh Basil leaves, torn
Sea Salt, to taste
Freshly Ground Black Pepper, to taste

 Toss all ingredients together and enjoy.

Another take on this salad is with roast or bbq'd chicken.  I love this version when I have day old left overs.  Swap the tuna for the chicken and the balsamic vinegar and dijon for fresh squeezed lemon juice.  It's absolutely divine.

Chicken Salad Recipe

6 Cupcake Recipes You Must Try

Cupcakes have always been a favorite dessert to contribute to a festive gathering. A handheld dessert means no dishes or forks are necessary, which makes cleanup a breeze. And cupcakes can look quite impressive too! Here are 6 cupcake recipes you simply must try- click the recipe titles to locate the recipes themselves.
Chocolate Chip Cookie Dough Cupcakes: Cookie dough lovers can be excited about this chocolate cupcake stuffed with cookie dough.
Strawberry Cupcakes with Strawberry Meringue Buttercream: Here’s one to keep handy for spring and summer—using up sweet strawberries.
White Wedding Cupcakes: You’d never in a million years guess that this one begins with a boxed mix (it’s doctored up in a delicious way).
Brownie Batter Chocolate Fudge Cupcakes: These are described as mega-extreme-chocolate-overdose-cupcakes—definitely one for chocolate lovers.
Margarita Cupcakes: For Cinco de Mayo or any other day, these are a fun flavor too (don’t forget the tequila shots).
Beer and Pretzel Cupcakes: Salty and sweet work well together, and these are unique enough to pique anyone’s interest!

By Lori Lange

Tuesday, April 9, 2013

Malay Style Beef Black Pepper Curry Puff

Malay Style Curry Puff  This is a very common snack in Malaysia and Singapore. You can find it anywhere here. Hope you like it. Crispy and golden on the outside with a spicy savoury potato filling, this scrumptious Malaysian snack is sort of a cross between a samosa and an empanada and is usually found sold freshly fried at roadside stalls. Some versions don’t bother with the spiral crust, but I can assure you it adds a delectable flaky crunch that completely elevates this traditional teatime treat to another level.

 Believe me, when in Malaysia, nobody bothers to make their own curry puffs at home. Well, I sure didn't. Curry Puffs are very popular in Malaysia and Singapore and usually served as snacks anytime of the day.

It is basically curry chicken and potatoes fillings and deep-fried in a pastry shell. The fillings may be similar to Asian Samosa though the outer pastry is different. Curry puffs are easily available in Malay and Indian food stalls and even Ikea Malaysia sells delicious curry puffs for just RM1 per piece. (USD 30cents).

Today I will share with my own recipe of curry puffs with beef black pepper filling.

For water dough
700 g plain flour
2 cups cold water  mixed with
1 teaspoon salt
50 g butter

For oil dough
300 g plain flour
150 g butter
100 g shortening

For filling
220 g  Ground beef
5ml Minced garlic
100 g big onions (cubed)
Freshly-ground black pepper1 hand  celery leaf

salt, to taste
sugar, to taste

1.To make WATER DOUGH, place flour in a mixing bowl.
2.Rub in butter and add in the water.
3.Knead into a smooth dough and leave aside to rest for 10 minutes.
4.Divide into 12 equal portions.
5.To make OIL DOUGH, rub shortening and butter into the flour to form an oily dough.
6.Divide into 12 equal portions.
7.To make FILLING, heat pan with 3 tbsp oil.
8.Fry all the ingredients till fragrant.
9.Leave to cool.
10.Next wrap oil dough inside water dough.
11. Roll out each sheet of dough on a lightly floured surface to 1/8-inch thick. Cut the dough into 3-inch rounds with a cookie cutter or tumbler.
12.Flatten the dough using a rolling pin to shape a thin circle
13.Add filling and moisten the edges of dough with the tip of your finger dipped in water. Fold the dough in half to enclose the filling. Pinch the edges to form a scallop design.
14.Deep fry puffs in medium hot oil.

*Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.

Saturday, April 6, 2013

Healthy Recipe: Yamberry Muffins

Sweet potatoes are a good source of vitamin C, which has anti-inflammatory properties. Studies have shown that young children with asthma experience significantly less wheezing when they eat fruits rich in vitamin C.

 Sweet potatoes made with butter, maple syrup, or even marshmallows will work beautifully in this,    as will any type of sweet cranberry sauce.

What you'll need

    Yamberry Muffins 1 cup leftover mashed sweet potatoes (or yams)
    2 large eggs
    1/2 cup sugar
    1/4 cup vegetable oil
    1/4 cup water
    1 teaspoon finely grated orange zest, or to taste
    1 tablespoon vanilla extract
    1/2 cup wheat flour
    1 1/2 cups all-purpose flour
    1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt)
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    1 cup leftover cranberry sauce

How to make it

  1. Heat the oven to 350 degrees and grease a 12-cup muffin pan.
  2. In a large bowl, mix together potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon.
  3. In another bowl, whisk together flours, salt, baking powder, and baking soda, then add to the sweet potato mixture and stir until just combined.
  4. Gently stir in cranberry sauce.
  5. Spoon batter into the muffin cups and bake until muffins are browned and the tops spring back when you press them lightly with your fingertip, about 30 minutes.
  6. Cool in pan on a rack 5 minutes, then turn muffins out onto rack to cool completely. › Recipes

Healthy Recipe: 7 Easy Tips for Low Sodium Cooking

Did you know that the recommended daily sodium intake for a healthy American is 2,300 mg, which equals 1 teaspoon of salt?

90 percent of adults consume almost double that recommended amount on a daily basis! So if you are looking to reduce the amount of sodium in your diet, here are a few very easy ideas you can use when cooking your favorite foods and recipes. From using smart citrus to adding spices and fresh herbs, these seven tips will have you loving your food all while pushing aside that salt shaker

Tip 1: Add Fresh Herbs

Fresh herbs like basil, parsley, dill and cilantro add flowery, bright flavor accents, intensifying the flavor of your food without the use of salt.

Tip 2: Use Lemon

Lemon juice provides an acidic burst of bright flavor that brings the natural flavors of foods like beans, veggies and greens to life!

Tip 3: Add Sweetness

Adding a touch of sugar instead of salt is another way to bring out the natural flavor in your foods. Spices that accent sugar, such as cinnamon and vanilla, may also be appropriate for certain recipes.

Tip 4: Add Heat and Spices

Jalapeño, chili powder, cayenne pepper and more! Add a burst of heat to give your food a bold flavor. The warmth of spicy accents lessens the need for salt.

Black pepper is a super easy spice to use for quick, sodium-free flavor. Pass the pepper shaker and scoot the salt to the side.

Tip 5: Try Fresh Zingy Fruit

Zingy fresh fruits like kiwi, tangerine, grapefruit, and pineapple offer up a way to brighten your recipe flavors without adding salt.

Tip 6: Use Vinegar

Apple cider vinegar and balsamic vinegar are two of my favorite flavors to add to foods in place of salt. Vinegar is bursting with bright flavor, even though it is free of sodium. Just be sure to check your vinegar label to make sure that no extra sodium has been added.


Tip 7: Try Nutritional Yeast

If you're looking for some cheesy, salty flavor without adding cheese (which is rich in salt and dairy), try vegan nutritional yeast! This flaky yellow substance has delicious savory flavor and is packed with nutrients. Plus, nutritional yeast is a very low sodium food.

 Lemon Avocado Toast + Nutty Basil Pesto

1/4 cup raw walnuts (or try almonds or pine nuts)
1 lemon, squeezed
2 pinches fine black pepper
1 pinch cayenne
2 Tbsp extra virgin olive oil
1 Tbsp hot water
1/3 cup fresh basil leaves, loosely packed
1 tsp nutritional yeast (optional for cheezy accent)

3 slices spelt toast (or another variety of crusty sliced bread)
1 avocado, sliced
micro greens as garnish
black pepper
extra virgin olive oil (optional)


1. Add all pesto ingredients to a blender or food processor, blend until smoothed, but still a bit nutty. Like a thick hummus, but with texture.

2. Slice your avocado and toast your bread.

3. Assemble! Add the avocado to your toast - add some EVOO over top and extra lemon if desired. Then drizzle .. No wait, DROWN your avocado in delicious pesto dressing. Add micro greens and pepper over top. Serve and enjoy this LOW sodium avocado toast.


Friday, April 5, 2013

Cake Recipe:Dark Chocolate Cake

It is one amazing chocolaty bite after another of a rich, delicious taste
Especially Dark Chocolate Cake
Hershey has created a tasty recipe for Especially Dark Chocolate Cake. While this recipe is extremely tasty and easy to make, this reviewer found the texture to be a little on the dry side. It could possibly be the boiled water that is added to the cake batter but there is no way to tell which component makes it a tad bit dry. However, when paired with the creamy extremely dark chocolate icing the texture is much better and silkier.
The flavor of this cake is phenomenal. This is definitely a recipe for those of us who lean toward dark chocolate. The bittersweet flavor is perfectly complimented by the smooth and chocolaty frosting. The icing recipe marries together ideally with the cake and provides that quintessential dark chocolate flavor that is a favorite of sweet tooth foodies worldwide.
Each bite is jam-packed with flavor, every bite offering a variety of delicious flavors that will delight and will keep you coming back for more. This recipe is ideal for having around as a late night snack or even breakfast for those of us who need a sugar rush first thing in the morning.
Ingredients for cake:
• 2 cups sugar
• 1-3/4 cup flour
• 1-1/2 teaspoons of baking powder
• 1-1/2 teaspoons of baking soda
• 1 teaspoon of salt
• 1 cup of milk
• 2 teaspoons vanilla extract
• ¾ cup of Hershey’s Special Dark Chocolate Cocoa
• 2 eggs
• ½ cup vegetable oil
• 1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "ESPECIALLY DARK" CHOCOLATE FROSTING. 10 to 12 servings.

1/2 cup (1 stick) butter or margarine
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


Thursday, April 4, 2013

12 Indian foods that cut fat

You don't have to acquire a taste for olive oil, seaweed or soya to maintain a low-fat, healthy diet. Indian cuisine can be healthy too, if it's cooked with oil and ingredients that take care of your heart and health. 

Ayurveda suggests you include all tastes — sweet, sour, salty, pungent, bitter and astringent — in at least one meal each day, to help balance unnatural cravings. Here are 12 foods that can help you lose weight and gain health:

Click to show "Turmeric" result 7 Turmeric : Curcumin, the active component of turmeric, is an object of research owing to its properties that suggest they may help to turn off certain genes that cause scarring and enlargement of the heart. Regular intake may help reduce low-density lipoprotein (LDL) or bad cholesterol and high blood pressure, increase blood circulation and prevent blood clotting, helping to prevent heart attack.

Click to show "Black cardamom" result 11 Cardamom : This is a thermogenic herb that increases metabolism and helps burn body fat. Cardamom is considered one of the best digestive aids and is believed to soothe the digestive system and help the body process other foods more efficiently.

Chillies : close up of red chili padi food background Chillies : Foods containing chillies are said to be as foods that burn fat. Chillies contain capsaicin that helps in increasing the metabolism. Capsaicin is a thermogenic food, so it causes the body to burn calories for 20 minutes after you eat the chillies.

Click to show "Curry leaf" result 1 Curry leaves : Incorporating curry leaves into your daily diet can help you lose weight. These leaves flush out fat and toxins, reducing fat deposits that are stored in the body, as well as reducing bad cholesterol levels. If you are overweight, incorporate eight to 10 curry leaves into your diet daily. Chop them finely and mix them into a drink, or sprinkle them over a meal.

Garlic : An effective fat-burning food, garlic contains the sulphur compound allicin which has anti-bacterial effects and helps reduce cholesterol and unhealthy fats.

Mustard Oil Picture Mustard oil : This has low saturated fat compared to other cooking oils. It has fatty acid, oleic acid, erucic acid and linoleic acid. It contains antioxidants, essential vitamins and reduces cholesterol, which is good for the heart.

Click to show "Cabbage" result 2
Cabbage : Raw or cooked cabbage inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction.

Easy Mung Dal Moong dal : The bean sprouts are rich in Vitamin A, B, C and E and many minerals, such as calcium, iron and potassium. It is recommended as a food replacement in many slimming programmes, as it has a very low fat content. It is a rich source of protein and fibre, which helps lower blood cholesterol level. The high fibre content yields complex carbohydrates, which aid digestion, are effective in stabilising blood sugar and prevent its rapid rise after meal consumption.

Honey : It is a home remedy for obesity. It mobilises the extra fat deposits in the body allowing it to be utilised as energy for normal functions. One should start with about 10 grams or a tablespoon, taken with hot water early in the morning.

add milk to starter Buttermilk : It is the somewhat sour, residual fluid that is left after butter is churned. The probiotic food contains just 2.2 grams of fat and about 99 calories, as compared to whole milk that contains 8.9 grams fat and 157 calories. Regular intake provides the body with all essential nutrients and does not add fats and calories to the body. It is thus helpful in weight loss.

 Millets : Fibre-rich foods such as millets - jowar, bajra, ragi, etc - absorb cholesterol and help increase the secretion of the bile that emulsifies fats.

Cinnamon and cloves: Used extensively in Indian cooking, the spices have been found to improve the function of insulin and to lower glucose, total cholesterol, LDL and triglycerides in people with type 2 diabetes.

Pancakes make for a quick and easy bite!

Sweet or savoury, pancakes are apt as 'light eating' at breakfast or brunch time...
A pancake is probably the easiest to do in the category of 'light bites' and the tastiest too. It will remind you of bread but has a smoother, lighter texture and can be had with various toppings. While pancake recipes vary, the basic ingredients are the same — flour, eggs and milk. Most pancakes are enjoyed as a dessert, but if you're on a diet, you can still indulge. Go with vegetables like broccoli, carrot and sweet potato and switch to whole grain instead of white flour, to make it healthy.

What is a pancake?
A pancake is really is a thin, flat, round bread prepared from a batter and cooked on a hot griddle or frying pan. It can have several variations and is usually eaten at breakfast or brunch time. Pancakes are best served with syrups.

Can be healthy too!
Adding fresh fruit to the pancake batter instead of the usual ingredients will make it healthier. Just grind oats and sugar and blend it with the egg whites. The fruits — banana, pears, apple or strawberry — can be either blended or chopped and added in just before you add the mixture to the hot pan. You can also include carrots, broccoli and zucchini in your pancakes.

Use butter or oil?
It's a better idea to use unsalted butter over oil as the former imparts a great depth of flavour. Browned butter also has a nutty taste that goes very well with syrup. If you must, then use a mix of butter and oil, but remember this may burn easily.

Choice of pancake syrups
A pancake must have a syrup to give it that moist, sweet texture. There are a variety of syrups one may use. Here are a few:

Maple syrup is one of the most popular forms of syrup. You get it in most stores.
Take one cup of honey and the juice of one orange (zest included). Heat it, whisking slowly. Add the zest. Once the syrup thickens, you can use it.
Take two cups of apple juice and a stick of cinnamon. Boil these till the mixture reduces and thickens. Remove the cinnamon stick. Use.
Peanut butter:
Add three tablespoons of peanut butter to half a cup of maple syrup. Heat while whisking it.
Remember: Most syrups will last for a week and must be kept in the refrigerator.

1 1/4 to 1 1/2 cups flour
2 teaspoons baking powder
2 tablespoons sugar (optional)
3/4 teaspoon salt
1 1/2 cups milk
1 egg
2 - 3 tablespoons oil
Mix the dry ingredients together, then add the milk, oil and eggs. Mix well and try to get some of the lumps out of the batter. Don't worry about making it perfectly smooth. It will be fine.
Heat a skillet on medium heat. When heated, scoop the pancake batter recipe into the frying pan with a large spoon to make individual pancakes. The pan will probably only take 1 or two pancakes at a time. Cook on one side until the top begins to bubble, then flip over and cook on the other side.
The number of pancakes it makes depends on how large you make them, but the 
 Tips and Variations:
  • Omit the sugar for a sugar free pancake recipe. It will obviously be less sweet but it still tastes great. You can also replace the sugar with your favorite sugar alternative.
  • Once the pancake batter is in the pan, dot the surface of the pancake with blueberries, raspberries or thin slices of banana. Everyone will love it and it is a great way to get more fruit in your diet.
  • A tasty tip, especially for diabetics. Add 1/2 to 1 teaspoon of cinnamon to our easy pancake recipe. It adds wonderful taste and the bonus for diabetics is that cinnamon helps control blood sugar a bit.
  • You can omit the oil, but it adds a nice richness to the batter. If you leave it o

Wednesday, April 3, 2013

Asian Recipes: Traditional Tom Yum Kung

Authentic Thai Tom Yum Soup 

Tom Yum Kung is the most famous of all Thai soup recipes. If you want authentic Tom Yum Kung soup (without coconut milk), this is the one! Featuring all four of the famous Thai spices - salty, sour, sweet and spicy - this Tom Yum Kung recipe provides a pungent and zesty feast of flavors with every slurp. An excellent remedy for a cold or flu bug, this spicy Thai soup will instantly clear your sinuses and warm you up. It's also highly nutritious and is sure to impress at any dinner party. Note: this recipe allows you the choice of adding coconut milk (Tom Kha) or leaving it out. If you prefer a richer-tasting soup, I recommend adding it; whereas if you prefer a clearer soup, try it wihtout. ENJOY!


  • 6 cups good-quality chicken stock
  • 2-3 kaffir lime leaves (can be purchased at most Asian food stores), OR 1/2 tsp. lime zest
  • 2 stalks minced lemongrass, OR 3 Tbsp. frozen/bottled prepared lemongrass (or substitute 3 slices lemon)
  • 3-4 cloves garlic, minced
  • 1 tsp. grated galangal OR ginger
  • 1 fresh red chili, minced, OR 1-2 tsp. Thai chili sauce, OR 1/2 to 3/4 tsp. dried crushed chili OR cayenne pepper
  • generous handful of fresh shiitake mushrooms, sliced
  • juice of 1 lime
  • 2 Tbsp. fish sauce (if you dislike the smell of fish sauce, see below for substitution*)
  • 1 Tbsp. soy sauce
  • 12 medium to large shrimp, shells removed
  • handful of fresh basil
  • optional: other vegetables of your choice: 1 handful of broccoli, cherry tomatoes, or baby bok choy
  • optional: 1/2 cup coconut milk OR Carnation evaporated milk (the latter is often used in Thailand for traditional tom yum kung)
  • 1 tsp. sugar
  • 1/4 cup fresh coriander/cilantro


  1. Place stock in a large pot over high heat. Add the minced lemongrass (and leftover lemongrass stalks, if using fresh lemongrass), plus lime leaves. Bring to a boil.
  2. When soup reaches a bubbling boil, reduce heat to medium, or until you get a nice simmer. Add the garlic, galangal/ginger, chili, mushrooms, lime juice, fish sauce and soy sauce. Stir well and simmer 3 minutes.
  3. Add the shrimp plus other vegetables, if using. Simmer until shrimp are pink and plump (about 3 minutes).
  4. Reduce heat to medium-low and add the coconut milk or Carnation milk (if using). Now taste-test the soup, looking for a balance of salty, sour, and spicy. If not salty or flavorful enough, add 1 Tbsp. more fish sauce OR soy sauce. If too sour, add more sugar. If too spicy (Tom Yum is meant to be spicy!), add a little coconut or Carnation milk. If too salty, add another squeeze of lime juice.
  5. For those who like addtional spice/flavor, add a dollop of Thai Nam Prik Pao chili sauce, either store-bought or the homemade Thai Nam Prik Pao Chili Sauce Recipe . It can also be served on the side in small dishes, so each person can add as much as they prefer.
  6. Ladle soup into bowls and top with a generous sprinkling of fresh coriander. ENJOY!

For a thicker, slightly richer version of this soup, see popular Tom Khaa (Tom Yum Soup with Coconut Milk).
*Instead of Fish Sauce: For those who dislike the smell of fish sauce: substitute 1/2 tsp. dark soy sauce + 1 Tbsp. regular soy sauce.

Monday, April 1, 2013

Healthy Recipe : Carrot,chicken and barley soup

Carrot, chicken and barley soup


Carrot chicken and barley soup recipeUse up roast chicken leftovers in this thick, low-calorie, healthy chicken soup. It contains 2 portions of vegetables, is low in saturated fat and only costs 70p per head. 

  • Serves: 4
  • Prep time: 20 mins
  • Cooking time: 2 hrs
  • Total time: 2 hrs 20 mins
  • Skill level: Bit of effort
  • Costs: Cheap as chips


  • 1tbsp (15ml) vegetable oil
  • 450g (1lb) carrots, peeled and sliced
  • 1 leek, cleaned and sliced
  • 1.2lt (2pt) chicken stock (see recipe method below)
  • 75g (3oz) pearl barley
  • 175g (6oz) cooked chicken, broken into bite sized chunks
  • 175g (6oz) cooked potatoes, chopped
  • 100g (4oz) cooked vegetables such as peas, broccoli or green beans


  1. To make chicken stock: Pick all the chicken that you can off a chicken carcass and set aside. Place the chicken bones, and skin in a large pan, cover with about 2.4ltr (4pts) water, add a bay leaf if you like, then bring to the boil.
  2. Cover and simmer for 30 mins to extract all the goodness from the bones, then remove the lid and simmer for a further 40 mins or so or until the liquid has reduced by half.
  3. Strain to remove the bones then leave to stand for 5 mins Use a spoon to skim off any excess fat which rises to the surface of the stock. It’s now ready to use but can be stored in the fridge for upto 4 days or frozen for upto 6 months.
  4. To make the soup: Heat the oil in a large pan, add the carrots and leek, then saute over a medium heat for 4 mins. Add the stock, pearl barley, chicken and potatoes and season well.
  5. Bring to the boil, then cover and simmer for 20 - 25 mins or until the pearl barley and carrots are tender. Stir in the cooked vegetables, return to the boil and simmer for 1 min. Stir in the parsley and season to taste. Ladle into bowls and serve.

Top tip: To save time, you can always make chicken stock with a stock cube or concentrate.

Sunday, March 31, 2013

Lasagna Recipe : Vegetable Lasagna

Can You Fight Cancer With Lasagna?

In this recipe adapted from Woman's Day magazine, kale brings plenty of beta-carotene and vitamins A and C into lasagna, while the cherry tomatoes add lycopene. Garlic boosts the meal's antioxidant levels even further.
You don't have to be Italian to know that lasagna is one of the most delicious, satisfying meals around. This comfort food is commonly made with high-fat cheese and ground beef, which makes it a highly unhealthy food - particularly bad for seniors, who should be getting their calories from foods rich in nutrients, not fat.
However, when made with a handful of vegetables and reduced-fat cheese, it's a great source of antioxidants, calcium and protein. In this recipe adapted from Woman's Day magazine, kale brings plenty of beta-carotene and vitamins A and C into the dish, while the cherry tomatoes add lycopene. Garlic boosts the meal's antioxidant levels even further.
Try this deliciously healthy take on your favorite comfort food today.
Vegetable Lasagna
1 tablespoon olive oil
4 cups sliced onions
1 pound fresh kale, stems removed, leaves washed, dried and chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 1.8-ounce white sauce mix,  prepared with milk as package directs with 1 tablespoon minced garlic*
9 oven-ready lasagna noodles
1 15-ounce tub part-skim ricotta cheese
1 pint halved cherry or grape tomatoes
1 8-ounce package shredded part-skim mozzarella cheese
*Tip: You can make your own "white sauce" with two tablespoons of butter, 1/4 cup flour, two cups of milk and one tablespoon of garlic.
Preheat oven to 375 degrees and grease a 13" x 9" x 2" baking pan.
Heat the olive oil in a large saucepan and add onions, sauteing them until they are golden. Stir in the kale, salt and pepper, and then cook until the kale wilts, about four minutes.
Cover the pan's surface with a thin layer of white sauce, and then top with three noodles, being careful not to overlap them. Spread the noodles with half the ricotta cheese, covering them completely, and then do the same with half the kale, half the tomatoes and 1/3 of the remaining white sauce. Sprinkle with 1/3 of the mozzarella cheese, and then repeat this layering process.
Top the layers with the remaining three noodles, cover completely with the remaining sauce and sprinkle with the remaining cheese. Cover the pan with aluminum foil and bake for 50 minutes. Uncover, and then bake for an additional 10 minutes until the center is hot and the cheese is golden brown.

Wednesday, March 27, 2013

Malaysian Recipe : Sambal Belacan

Sambal Belacan

 What is belacan?
Belacan, a Malay variety of dried shrimp paste , is prepared from krill, also known as geragau in Kristang (Portuguese creole spoken in Malaysia) or rebon in Sundanese and Javanese. In Malaysia, normally the krill would be steamed first and after that are mashed into a paste and stored for several months. The fermented shrimp are then prepared, fried and hard-pressed into cakes. 
Belacan is used as an ingredient in many dishes like  Malay favorite sambal tumis which is sambal sauted in oil and has fish, meat or ikan bilis in it.. Sometime it is toasted to bring out the flavour, but that creates a strong odor. Any leftover roasted belacan may be kept in a container in the fridge for up to two months.

 Penang,Kedah and Perlis  incidentally makes the best belacan in the world.. SO GOOD!

 What is Sambal belacan?
 Sambal Belacan must be the only true Malay food trademark. You are not considered as a Malay if you do not like or perish the thought, never ate sambal belacan.
Sambal belacan is like a drug to spice-crazed Malaysians who need to get their tongues burnt as they savor their main courses and starters.

Sambal belacan usually is made of fresh red chilies or bird's eye chilies, a squeeze of lime, belacan and a little sugar.
Sambal belacan is distinguished from other kinds of sambal being that it is not cooked at all, rather, the ingredients are mixed together raw. The smell of roasted belacan is truly disgusting but what a taste you will enjoy a few minutes later!
Some people like it to be finely grounded while some people like some bits and pieces of chilies to be still visible when they tuck in. Sometimes, tomatoes are chopped inside the sambal and when the paste is used a a stuffing for fish, it is truly delicious! It is also an appetizer, used as a dip when you have raw vegetables like cucumber, salad green, long beans, angle beans and shredded cabbage. In Malay culture, all these raw vegetables are called ulam, some ulam-ulaman are unique to us, like boiled young noni's leaf (Daun Mengkudu) and also wild betel leaf (Daun Kaduk).

When you eat out for lunch at a typical Malay nasi campur restaurant, sambal belacan is always served in a HUGE pestle on the buffet table. People tuck in, get sweaty and grit their teeth in pain because of the fiery chilies but it is a small price to pay for this legal high. Coupled with grilled fish or other seafood, this condiment is really really a great complement. Here is my very own recipe of sambal belacan, via pounding in the stone mortar called 'Lesung Batu' and it's was told  the taste is heavenly. Be careful not to let the juice get to your eyes - you might not stop crying.Go on, have a try. You will not regret it!!
  • 6 fresh medium sized red chilies
  • 4 medium sized red or green  bird's eye chilies
  • 2 inches long belacan (roasted)
  • Juice from 1 big fresh lime  and 1 tea spoon  tamarind juice
  • 2 tsp sugar
  • 1/2 tsp salt
  • Remove the stalks from both red chilies and bird's eye chilies.
  • Break the chilies into several pieces using your hand. (If you use a knife to cut them, the taste will not be the same!)
  • Put chilies, belacan,salt and sugar  in the pestle.
  • Pound them with the mortar untill you get a ''gravy'' sorta texture.
  • Scoop the mixture into a bowl. Spoon two tablespoon of water into the pestle to dilute the remains of the sambal and pour the water into the bowl.
  • Add in lime juice and tamarind juice
  • It is ready to  serve with hot steamed rice, fried fish, fish curry or any other dish such as fried rice and noodles ..dont forget also a big jugs of cold water to drink.
 sambal belacan
    Stone Mortar or 'Lesung Batu'


Tuesday, March 26, 2013

Asian Recipes : Fish Head Curry(Kari Kepala Ikan)

Kari Kepala Ikan (Fish Head Curry)

 Kari Kepala Ikan (Fish Head Curry)

Fish head curry has its' own cult following in Malaysia - there are restaurants solely dedicated to fish head curries, probably not surprising as most fish aficianados say the cheeks of the fish are the most succulent and best parts for eating.  At first glance though, fish head curry may look daunting to the uninitiated -

Today's recipe is extremely easy - you can make an authentic and delicious curry dish with store-bought curry paste as long as you add some touches of your own.  If you are going for the fish head, do get your fishmonger to chop the heads up to make your prepping and cooking easier.  I used garoupa head  as garoupa does not have a strong fishy taste which is a real turn-off in fish head curries.  That is why we prefer to cook our own as the freshness of the fish is guaranteed.  If fish head sounds too exotic for you, feel free to substitute with fish fillets.  The fish pieces are first deep-fried before cooking in the curry to ensure the fish does not fall apart and turn into mush.  If you like fish and curries, do give this a try!

For my Malaysian curries, I prefer curry pastes Adabi,Faiza and 'O'.  They have a great selection of curry pastes that so far tastes the best to me.  I added tomato,lady's finger and green chili essentially making my curries easy one-dish meals. 


1 garoupa fish head, chopped up
6 small shallots

4 small garlic
half a handful of fresh curry leaves
Mixed Fenugreek(is essentially mixed spices made of fennel, fenugreek, black mustard, and cumin seeds)easily obtainable at your local grocery store.
half a litre of tamarind juice(made by dissolving tamarind paste in warm water)
half a litre of coconut milk
two large tomatoes cut into eight pieces each
a handful of string beans or lady's finger
1 packet Adabi or Faiza fish or seafood curry paste (if you are using another brand, select the ones that say fish or seafood as meat curry paste tastes slightly different)
Enough water
Enough cooking oil for saute

1.Remove the gills from the heads if your fishmonger hasn't done it for you,wash them well.
2.Peel shallots and garlics,ground them into homogeneocedus paste

3.Warm a deep cast-iron pot and put in cooking oil for saute with Mixed Fenugreek
4.Add fish curry powder (can be made from ground jeera, coriander seeds, fenugreek and red pepper)
 5.Fry ever so gently, making sure the flavours go into the cooking oil
 Turn to medium-low heat and stir-fry the curry paste mixture until you can see the oil separating from the paste. 
6.Add half a litre of tamarind juice
7.Add half a litre coconut milk
8. Do a taste test.  Add a small splash of light soy sauce from the edge of your wok if not salty enough.
 9.Add tomatoes and string beans or lady's finger
10. Simmer until ready and serve with steamed rice , 'sambal belacan' and 'ulam'.

 Sambal Belacan
sambal belacan

Ulam is fresh raw herbs to be eaten with sambal belacan

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Monday, March 25, 2013

Desserts : Chendol


Chendol is a very popular dessert in Asia, Thailand, Indonesia, Singapore and Malaysia. It is made from coconut milk, thin green pandan flavored noodles and palm sugar. Red beans, rice and grass jelly are added on top as additional toppings. In Indonesia,Singapore and Malaysia they are sold at road side stands. 

  It is even dessert fare in Singapore, found in dessert stalls, food centres, coffee shops and food courts.[6]
Cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts.[6] Cendol vendors are almost ubiquitous in Indonesian cities, especially Jakarta, Bandung, and Yogyakarta. Originally cendol or dawet in Java was served without ice, however after the introduction of refrigeration technology, the cold cendol with shaved ice (es serut) was available and widely popular. It is possible that each country developed its own recipes once ice became readily available. This explains why it is most popular in Malayan port cities such as Malacca, Penang and Kuala Lumpur where British refrigerated ships' technology would provide the required ice.

In Sunda, Indonesia, cendol is a dark-green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar. It used to be served without ice. In Javanese, cendol refers to the green jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet. The most famous variant of Javanese es dawet is from Banjarnegara, Central Java.
The affluence of Singapore, as well as Western influence, has given rise to different variations of cendol, such as cendol with vanilla ice-cream or topped with durian.[5


There is popular belief in Indonesia that the name "cendol" is related to and originated from the word jendol; in Javanese, Sundanese and Indonesian, it means "bump" or "bulge", in reference the sensation of drinking the green worm-like jelly. In Vietnam, it is called "bánh lọt," or fall cake. Bánh lọt is a common ingredient in a Vietnamese dessert called chè, or more commonly chè ba màu. In Thailand it is called lot chong (Thai: ลอดช่อง) which can be translated as "gone through a hole", indicating the way it is made by pressing the warm dough through a sieve in to a container with cold water.[3]


  File:Cendol in a Glass.JPG