This is a nifty trick for when you’re looking for more jammy flavoured strawberries. I discovered this technique as a university student along with learning to flambé fruit. I’d go to the weekend markets in Perth on a Sunday…
Why would anyone bother to make their own noodles? I’ve been obsessed with being able to prepare all my favourite comfort foods from scratch. I guess as the years go by, I’ve become more conscious of the gradual erosion of…
Over the past year or two, I’ve often caught myself gasping at some of the recipes my younger self shared on this blog. I went through a phase when I took a devil-may-care attitude towards the amount of yummy fat,…
If you live in Shanghai, or have visited often, there is no doubt you have heard of Willy and his popular Spanish tapas restaurant El Willy. Formerly located in the French Concession in an old villa, but now on the glamorous Bund waterfront strand, El Willy is a warm and welcoming place (just like Willy). It’s also very well recognised, having won numerous accolades in local Shanghai media and is also listed in the top 100 Restaurants in the Miele Guide.
This salad was inspired by a very simple one that I used to take away from a deli a few times a week, way back when I was still working in the CBD. If my memory doesn’t fail me (it’s been almost ten years), all the salad had in it were cannellini beans, onions, celery and a good amount of olive oil and lemon juice. Tangy, crunchy and creamy, it was delicious. I’ve added a few more ingredients to the original, so my version is more substantial and colourful. Since the bulk of the ingredients are permanent residents in my pantry, this is a really convenient and effortless meal to put together as a fresh and healthy weekday lunch.
My children love jello, and I have to admit that my heart breaks a little every time they eat the packaged ones made with nothing but sugar, colouring and preservatives. This recipe is not only extremely easy (only three ingredients), but it also makes jello that is much better for your body and also tastes great.
I have had this avocado shake for breakfast four times this week. The heat has been relentless since sunrise, and I simply don’t have the stomach for my usual oatmeal porridge, fried eggs or peanut butter toast. Furthermore, I’m plagued by this nagging sore throat, and all I want are cool, refreshing foods that soothe, even first thing in the morning. This breakfast shake is not only quick to make (and drink), but it is also extremely nutritious and most importantly, darn tasty.
Blueberry season is clearly in full swing, with hundreds of punnets piled high in the shops anywhere you look. Because they are so fresh and cheap, I’ve been buying them non-stop for the last few weeks. In fact, there is exactly a kilogram of blueberries in my fridge right now. We popped blueberries straight into our mouths and layered in granola and yogurt parfaits. I have made blueberry compotes, cheesecake and tarts.
My 5-year old son tried coleslaw for the first time the other day, and he absolutely loved it! I seriously don’t know what took me so long. He generally loves crunchy vegetables, and enjoys dipping cucumber and raw carrot sticks in Japanese goma dressing or Korean bean paste, arugula in vinegrette and chomping on the cold iceberg lettuce cups in Chinese restaurants that are served with steamed ginger chicken. As any mother would be, I’m thrilled by his enthusiasm about raw cabbage and carrots! But instead of drenching the vegetables in store-bought dressing, I tried my hand at making my own, and am happy to report that the slaw was a roaring success.