I am SO, completely, STUFFED with stuffing vegetables! I don’t want to eat another stuffed vegetable for a year! (Okay, maybe only a few months). In this post, I will show you a variety of vegetables that can be stuffed using the same stuffing. I completely forgot to add capsicum to the dish! Here’s a … Continue reading »
Pic taken before I cut off the strings and arranged Serves: 6 Ingredients: 1 medium-large cabbage 1 cup rice 100g mince meat 3 cloves garlic, crushed 2 tsp dried, crushed mint 1 tsp citric acid (or to taste) pinch: cumin, mixed spice, salt, pepper Method: (optional: soak the rice in warm water for 15-20 minutes) … Continue reading »
When the family went to Singapore last year, we had some lemonade that was so tasty, we kept re-ordering a glass once it’s former finished. I tried to recreate the drink, and I think it was a job well done. Try it for yourself! It’s so tasty, you won’t regret it Word of advice: skip … Continue reading »
Clash, rather. Not cliché as I thought for a second. I think I’ve lost my mind: been up to lots in the kitchen, and little in WPress. But I finally decided it’s time I acknowledged the 2nd thing I ever “win” in my life. The first was a 2nd place ribbon from a sprint which my friends and … Continue reading »
Recently, my lingering appetite for Indian drove me to attempt making Aloo Parathas. And what a painful experience it was. I spent my whole afternoon trying to figure out how to do it. The Madras Curry Powder I have came with a <tiny, tiny> book with 10 recipes in it. And due to its size, … Continue reading »
Serves: 8 Ingredients: Dough: The recipe for the dough can be found here 1 egg for glazing Stuffing: 1/2 bunch spinach, roughly chopped 1/4 cup walnuts, roughly chopped 1 tbs cumin pinch of salt, pepper, mixed spice Method: In a large pan, add the spinach, onion and 1/4 cup water. Cook through for a minute. … Continue reading »
The versatility of this dough is amazing. That’s why it’s original name is called “The Golden Dough”… Take this word of advice from me: if you want to get anywhere with this dough, be wise and double the recipe Serves: ~depends on what you’re making with it! Generally the size of an average pizza base when rolled … Continue reading »
If you’ve read my post about the divine cappuccino hazelnut cake I made last week, then you’ll know exactly what I’m talking about now. I had some friends come over who hadn’t tried the cake the first time, so I made it again for them this time… Only difference to the recipe would be that … Continue reading »
What can I say? My last post was about deceiving drumsticks. And now, conterfeit croissants. WARNING: this recipe is not to be made by fussy croissant-loving eaters. Only for those who are on a low-fat, low-on-time, low-on-resources diet. If you can’t afford croissants from the shops, or afford to make them over a period of … Continue reading »
