Sunday, 30 June 2013



1  Egg
60g Butter
50g Sugar
A pinch of salt
60g Dark chocolate
30g Cake flour
1/3 tsp Baking powder

60g Walnut


1. Preheat the oven to 170°C. 
2. Line the pan tins with baking paper.
3. Sift the flour and baking powder together, set aside.
4. Melt the chocolate by putting in the bowl and place over the bowl of hot water.
5. Beat the butter with sugar and salt until light in color.
6. Pour the egg into the bowl and beat to combine.
7. Mix in the melted chocolate.
8. Pour the flour and walnut into the bowl. 
9. Fold until combine.
10. Put the batter into the prepared pan.
11. Bake for 25 minutes.
12. Enjoy! 

Tuesday, 25 June 2013

Bangers and Mash

4 Russet Potatoes, Cut to 1" cubes (It mush be Russet Potatoes, nothing else)
4 Cheese Sausages 
2 Tbsp Margarine or Butter
Milk (Amount depend on your preferred consistency)
Salt and Pepper 
Extra Virgin Olive Oil 
1. Put potatoes in a pot and fill with water and a generous pinch of salt.
2. Bring to a boil and cook till potatoes slide off a knife when poked. 
3. Drain, and add in margarine and milk.
4. Mash with a masher till smooth and creamy.
5. Roast sausage in a 200 degrees oven for 10 minutes 
6. Season mash with pepper and drizzle  Extra Virgin Olive Oil all around it.
7. Place sausage on top of mash 
8. Enjoy! 

Thursday, 20 June 2013

Potato and Tuna Salad


1 can Tuna flakes in brine
3 potatoes, diced to 1 cm squares
1 hard boil egg, chopped 
1 bunch fresh flat leaf parsley, chopped
Extra Virgin Olive oil


1. Boil the potato squares for 10 mins, drain and chill in fridge
2. Once chilled, place potatoes, tuna flakes, half the brine in a large bowl
3. Season with pepper.
4. Check for amount of moistness, you can add more of the brine if you like
5. Plate the salad, and scatter the egg and parsley over.
6. Drizzle some Extra Virgin Olive oil over the salad.
7. Enjoy!   

Saturday, 15 June 2013

Fish Cerviche Salad

2 pieces of white fish fillets (Halibut, Sea Bass, Tilapia, Sole), cut into small square pieces
4 garlic cloves, crushed
4-5 large shallots, peeled and sliced finely
10 baby tomatoes, halved
2 bell peppers, 1 orange and 1 yellow, diced finely
20 limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade
1 bunch of cilantro, chopped as finely as possible
2-3 tbs sunflower oil
Salt to taste


1. Place the raw fish pieces in a glass dish and cover it with salt, crushed garlic, a tablespoon of chopped cilantro, and lime juice from about 10 limes, the fish should be completely covered by lime juice.
2. Cover the dish with plastic wrap and chill, let the fish cook itself in the lime juice for at least 4 hours.
3. Place the sliced shallots in a bowl, cover them with warm water and salt, let rest for at least 10 minutes, drain and rinse well.
4. Once the fish is “cooked” in the lime juice rinse it well, removing the garlic and cilantro.
Combine the fish with the shallots, tomatoes, bell peppers, cilantro, and lime juice from remaining 10 limes, sunflower oil and salt to taste in a large bowl, mix well and refrigerate for at least 30 minutes before serving.
5. Serve with a bed of green lettuce salad
6. Enjoy!

Monday, 10 June 2013

Curry Chicken

Spice Paste (Pound)
20g Dried Chillies (Soaked in hot water)
150g Shallot
30g Turmeric
10g coriander seed
5g Cumin
5g Fennel
20g Garlic
20g Belachan
2pcs Cinnamon
2pcs Cloves
2pcs Star anise
1kg Chicken
250g Potatoes(Boiled for 5 minutes)
5 tbsp Oil
200ml Water
100ml (1/2) Coconut Milk
2 tsp Salt
2 tsp Sugar

1. Pound the spice paste: dried chillies, shallots, turmeric, coriander seeds, cumin, fennel, garlic & belachan. Saute the spice paste over low heat.
2. Add in cinnamon, cloves & star anise, stir fry for 15 to 20 minutes.
3. Cut chicken and potatoes into pieces4. Add in chicken and stir fry for 3 minutes and then goes in the potatoes. Add in the water and cook till chicken and potatoes are soft and tender.
5. Pour in the coconut milk, salt and sugar to taste.
6. Enjoy! 

Wednesday, 5 June 2013

Chocolate Butter Cupcake

Ingredients (makes 1 Dozen)
250g Butter, room temperature
150g Caster sugar
4 Eggs
200g Self-rising flour
50g Rainbow rice
1 tube MM Minis 

1. Preheat the oven to 180C. 
2. Put the butter and sugar in a mixing bowl, and beat together until light and fluffy.
3. Add 1 egg at a time, combine well.
4. Add in the flour and fold till well combined.
5. Add in rainbow rice, mix well.
6. Spoon the mixture into the paper cases, about 3/4 of the case. 
7. Sprinkle MM Mini and Rainbow rice on top.
8. Bake the cupcakes in the oven for 20mins.
9. Enjoy!
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