It’s been 8 months since my last blog… Yup I needed a break from blogging but I’m back with a simple honey cake prepped in minutes and still delicious!
Adapted from Donna Hay magazine
- 1 3/4 cups self raising flour, sifted once
- Scant 3/4 cup castor sugar
- 3 eggs lightly beaten
- 3/4 cup sour cream
- 150 g unsalted butter, melted
- Scant 1/2 cup honey, any type
Preheat oven to 180 degree C.
In one bowl mix together the flour and castor sugar. Take another bowl and to it add the egg, melted butter, sour cream and honey. Now add the egg mixture to the flour and mix till just combined with a metal spoon. Don’t over mix it.
Pour into a greased bundt pan and tap it a few times on the counter to even it out. Bake for 30-35 minutes. Once it’s done ( skewer comes out clean) let it sit for 10 minutes to cool down. Again tap the tin to loosen the sides then turn it onto a plate and ENJOY!! We had it with Chai masala. 🙂
One pot meals… What can I say.. it’s a life saver. I love claypot chicken rice.. I mean luvvv it and I still remember the smell wafting down the road from the seedy looking restaurant near my school.. Dirty as it looked the smells were awesome.. 😜 char koey teow, carrot cake.. Claypot chicken rice.. 😜 😜
I was divided between throwing the whole thing into the slow cooker or the claypot but alas time wasn’t on my side. I’m sure it would taste awesome coming out of the slow cooker with the meat falling off the bone. This one requires some searing to get some colour on the chicken wings.
- 500g chicken wings
- 300g of potatoes
- 3 tbsp of chinese cooking wine or sake
- 5 scallions cut into 2 inches in length
- 2 cm of ginger sliced
- 3 tbsp soy sauce
- 2 tsp dark soy sauce or kecap manis
- Salt to taste
- Pepper to taste
- 1 tsp sesame oil
- 1 cup of water
- 1-2 tsp of sugar
Marinate the chicken wings with the cooking wine or sake for about 30 minutes. While it marinates, slice the ginger and scallions… And literally that’s it. So cool right.
Get your claypot or a wok, add about 2-3 tbsp of vegetable oil and sear the chicken for a few minutes till you get the nice roasted colour. Add the ginger and scallions saving some for garnish later. Pour about a cup of water to just about submerge the chicken and add salt to taste. Let it simmer on medium low heat for about 10 minutes then add the light soy sauce and dark soy sauce to the pan together with the 1.5 tsp of sugar and the potatoes. Check seasoning and add black pepper powder to taste .Let this simmer for about 20 min and it’s done. Add a tsp of Sesame oil and serve with jasmine rice and stir fried broccoli.
Do you love mushrooms? I do ! I do! Unfortunately it’s a high purine food ( which raises your uric acid levels ) so I have it once in 10 days.. 😦
I came across this recipe while browsing the blog Vegrecipesofindia..check out the website for more delicious vegetarian recipes and lovely shots! vegrecipesofindia for some mushroom recipe..and I made it quickly before I changed my mind! It would be delicious with some Jeera rice or a mild Veg pulao but since I was running late to work, and kids were hungry I just made some chappatis ( I usually have some chappati dough in the fridge) to go with it. Wallah..simple and filling dish..not to mention delicious. Try it out and let me know how you like it.
- 250g brown mushrooms, sliced thick
- 1 tsp mustard seeds
- 1 large onion, sliced thick
- 1.5 tsp minced garlic
- 1.5 tsp minced ginger
- 1 medium sized green pepper – sliced thick then halved ( I used yellow)
- 1 tsp fennel seeds + 1 tbsp black pepper- ground coarsely
- 1/2 tsp cumin powder
- 1 green chilly -sliced
- 1/4 tsp turmeric powder
Get a pan, pour in 2 tbsp coconut oil ( it’s awfully good for your health) or olive oil, add 1 tsp mustard seeds, once it pops, add the sliced onions. Give it a good stir and let it caramelize ( very important step to bring out the flavour in your dishes) lightly, then in goes the minced ginger and garlic. Stir fry till raw smell goes away.
Now add in the sliced mushrooms, saute till it’s dry ( mushrooms let out water when they cook), then add the capsicum and some salt, stir fry for a few minutes just enough but without losing the crunch. Green chilly goes in next. Now add the coarsely ground pepper and fennel, together with the chopped curry leaves. Stir fry for a few minutes allowing the pepper to cook through followed by the cumin powder and turmeric powder. A few more minutes on medium heat then off the stove. Stir in some chopped coriander leaves and let it sit for 10 minutes to let the flavour infuse.
Ever bought a egg puff from the bakery to take it home to find it too eggy or have a weird taste? Well the masala which is used for this puff, absolutely masks that eggy taste. I got this recipe from Marias Menu a lovely site with fabulous recipes but tweaked it to suit my tastebuds. marias menu . Totally luv it. Serve it with masala tea and you’ve got a lovely combo! Enjoy!
- 4 hard boiled eggs
- Puff pastry – 4 inch squares
- 1.5 cups of small onions sliced
- 1 tsp garlic
- 1.5 tsp ginger
- 2 tsp chilli powder
- 1 tsp coriander powder
- 1/2 tsp pepper powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 3 sprigs of curry leaves
- 1 egg + 1 tbsp water – used for eggwash
Get a pan, add about 2 tbsp coconut oil/ olive oil and in goes the sliced onions. Saute till golden in colour then add the minced ginger and garlic. Cook for about 2-3 mins till the raw smell is gone. Now add the chilli , turmeric, coriander and pepper powder , saute for a few minutes till the raw chilli smell is gone. Then in go the curry leaves and lastly the 1/2 tsp of garam masala and salt. Taste to check the saltiness.
Now you have the masala, let it cool a little. While it cools, preheat your oven to 200 deg C and take your puff pastry out of the freezer. I used the puff pastry sheets (Emborg brand). Lay the puff pastry on a lightly floured board and cut the big sheet into 4 squares. Lightly brush the pastry with some eggwash and place a tbsp of masala on the puff pastry square. Now lay half a hard boiled egg on it and place another tsp of masala on it. Bring the two diagonal ends of the puff pastry together and pinch it lightly. Bring the other two diagonal ends together and pinch again. Make sure the edges are sealed, if not, you could line the edges with some water and press together.
Get a baking tray and lay some baking foil on it ( to make cleaning up easy!) and lightly brush with some butter. Now place the pastries on it and brush on the eggwash lightly on all sides of the pastry. Bake at 200 deg C for 22-25 mins.
Enjoy! Serves 4 hungry souls or 8 pax.
I recently bought a recipe book called ‘Best vegetarian Recipes’ and this recipe seemed too easy to make. What’s more, it’s easily made as a snack for kids after school, instead of giving them sugar coated cereals/chocolates etc etc.. 🙂
Ok back to the recipe.
Recipe (serves 4-6)
- 300g cabbage sliced thin
- 1 tsp cumin seeds
- 1 onion sliced thin
- 3-4 tbsp. butter
- 3 eggs
- 1 sheet ready made chilled puff pastry , measuring about 40x20cm
For the glaze
- 1 egg yolk
- 1 tbsp water
- 1 tbsp breadcrumbs ( I used panko)
Discard outer leaves of the cabbage and stalk and chop finely. Heat butter in a large pan. Add cumin seeds ,let sizzle for 30 seconds, then add finely sliced onions. Sweat the onions till lightly caramelised, then add cabbage. Season with salt. Stir fry for about 15-20minutes until soft.
Put eggs in a pan, cover with cold water and bring to boil. Reduce heat and simmer for 10minutes, then drain. Remove shells from eggs and chop it up. Put the chopped eggs into a bowl then add the cooked cabbage to it, mix well.
Preheat oven to 220 deg C. Put puff pastry sheet on a dampened baking tray. Spread the cabbage and egg mixture lengthways on one half of the pastry sheet. Brush the edges with water and fold the other side over to enclose it. Seal together by pressing with a fork along joins.
Whisk together the egg yolk and water. Brush the pastry with the mixtureand make some holes on the top with a fork. Sprinkle the breadcrumbs over.
Bake the pie in the oven for 12-15minutes, until the pastry is crisp and golden brown.
Cut into portions and enjoy! 🙂
Hmmmm I didn’t expect myself to get this domesticated!! Yeah I love cooking…. But making jam!! Ummmm never thought I’d do this. 😉
But nobody told.me it was this easy! Yeah…no.pectin..no artificial colouring and you control the sugar that goes into it. cool 😎 right ! This turned out to be my Sunday morning adventure .
Recipe (Adapted from Ina Garten’ s fresh strawberry jam recipe)
- 3 cups of strawberries ,hulled and chopped in half
- 1.5 cups of brown sugar
- 1 large lemon , zest and juice
- Handful of blueberries
Ummmm that’s it! Easy peasy right. 😉 Get a heavy bottomed pot, add the sugar,lemon zest,juice and.keep stirring on low heat till the sugar has dissolved . Then add the strawberries .Keep stirring on medium low heat for another 25 minutes and you are done! 10 minutes before you are done throw in a handful of blueberries (it was an afterthought!)
Let the jam cool then fill it into sterilized jam jars. It can sit in the fridge for about 2 weeks from all the blogs I went through. Enjoy knowing you are in control of how you nourish your body!! Haha enjoy!!
Again another BBC Goodfood recipe. I liked it and wanted to try it , firstly because the colour was so enticing.:) Secondly did you know that sweet potatoes are a power house of Vitamin A, vitamin B5, B6, niacin, thiamine, riboflavine and carotenoids, meaning full of anti oxidants?? BBC Goodfood website has an interesting colour chart to check on whether you are getting your daily requirements.
and thirdly because I had a bag of organic sweet potatoes sprouting roots on my counter top..yeah I bought it a week ago and just couldn’t find the time to cook much this week.
So yup..today I made sure I used at least half the bag before the husband started nagging….:)
Prep time 10min
Cook time 35mins
- 1kg sweet potato, washed, peeled and chopped into equal sized chunks
- salt and pepper
- 1 tbsp olive oil
- half a small red onion, chopped fine
- 4 spring onions, sliced fine
- small bunch of chives, snipped fine
- 2 tbsp olive oil
- 5 tbsp sherry vinegar ( I used white wine vinegar)
- 2 tbsp honey
Pre heat oven to 200 deg C. Get a roasting tin, line it with a baking sheet and and add the chopped sweet potatoes. Toss it with the olive oil and season lightly. Roast for about 30-35 minutes.
While that’s roasting, get started on the dressing. Get a small bowl and add all the ingredients. Whisk it till everything is mixed well. Once the sweet potatoes are done , let it cool, then toss with the dressing.
Enjoy knowing that you are nourishing your body! 🙂