Healthy Archives - - Page 3 of 4

Cashew Nut Pesto

Pesto at its best is fresh, piquant, zingy, creamy, and surprisingly luxurious. It’s comforting for me to know I always have a jar of it in the fridge because it’s not only incredibly tasty and versatile, it also helps me put meals together instantly. To fuel my pesto obsession, I currently have fifteen basil plants growing in my garden. Yet I still use them up too quickly! Pesto effortlessly jazzes up roasted new potatoes, steamed broccoli/french beans/asparagus and it’s utterly delicious paired with mozzarella or avocado in a toastie. Continue Reading →

Family Food: Easy Roasted Vegetable and Quinoa Salad

If you’ve been put off by bland tasting quinoa salads (as I have), this recipe for roasted vegetable and quinoa salad may just change your mind. For the longest time, I put the blame on quinoa itself. Despite that fact that quinoa is a complete protein high in fibre, iron and magnesium—an all-round superfood—I’d avoided it like the plague for many years because the first time I’d eaten quinoa, I felt like I was being punished. It tasted like damp cardboard someone had forgotten to season. Continue Reading →

Nigel Slater’s chocolate beetroot cake: one of the best chocolate cakes I made

Putting vegetables in baked treats is not uncommon as they add moisture to the bake. We have shredded carrots in carrot cake and sliced zucchini in muffin – but beetroot in a chocolate cake? As I was watching Nigel Slater (in Simple Suppers) make a beetroot cake, I was going “what the hell was he thinking?”. Continue Reading →

A delicious and nutritious roasted vegetables tray bake

A bowlful of roasted spuds would qualify as comfort food for most. My perfect potato nugget is crisp on the outside, creamy and fluffy on the inside, cooked in olive oil, and seasoned generously with sea salt and black pepper. My cheeky son, A, doesn’t quite fancy white potatoes, but absolutely adores sweet potatoes. Roasting intensifies their sweetness, turning them super caramelised and downright addictive. He prefers sweet potato fries/nuggets to steamed rice anytime, and requests for them about once a week. I’m always happy to oblige, considering how nutritious they are.

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Three Hearty Salad Recipes for Dinner Tonight

I never used to enjoy salads. Really. Where I grew up in the U.S. they always seemed so blah….iceberg lettuce, tomato wedges and such. But as an adult I became a salad fanatic. Why? Because I discovered main course salads can be so much more than lettuce and other assorted veggies. I love roasted vegetable salads, salads with beans and lentils, salads with crunchy seeds and nuts and anything featuring cheese like feta or haloumi. And nowadays, salad often features as a go-to dinner for me on an average weeknight. So, I am sharing with you my three favorite hearty salad recipes for dinner tonight. Continue Reading →

Power Breakfasts: Basic Whole Wheat Waffles

On lazy weekends or holiday mornings, I like to make my family a more indulgent breakfast. Something they don’t get to enjoy everyday, but a recipe that’s still quick and easy to put together. When my cheeky son, A, gets a choice, he very often asks for waffles. Continue Reading →

Family Food: Steamed Savoury Custard Master Recipe

Whether I’m making chawanmushi (茶碗蒸しwhich broadly means ‘steamed in a teacup’ but specifically refers to Japanese steamed savoury custard), zheng shui dan (蒸水蛋 or steamed eggs), egg tofu or a savoury custard of my own invention, my base ratio for the custard ingredients is 1 egg to 100ml liquid. With this master recipe, the custard consistently retains a meltingly delicate quiver that possibly accounts for its comforting, nursery-food like qualities. And it takes just 20 minutes to steam. Continue Reading →

Getting the kids to eat fish: broccoli mash with white fish crumble

When I was pregnant, people were constantly asking me to imagine what kind of child I was going to have. “What if he doesn’t have all of his limbs?” my fellow pregnant friends would worry. “What if he is ugly?” others would wonder. But for me, the most troublesome and scary thought of all was: “what if he doesn’t like food?!”

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An easy but impressive looking dessert: roasted pineapple with pistachios and yogurt

My wife S and I used to entertain a lot. In the old days, before we had our first child, we had no problem dedicating several days (or nights) preparing to wow our friends with an amazing multi-course feast. But these days, time is scarce. We need recipes that can either be thrown together pretty quickly the evening of, or whose components can be prepped way in advance, ready to be combined à la minute. Recently, I’ve come across a really delicious, quick and easy dessert that I simply adore. A little artful plating and this dish of honey-roasted pineapple with pistachios and yogurt looks like something you’d get in a fancy restaurant. Which is perfect for capping off an evening of entertaining. Continue Reading →

A light but flavourful crab pasta with an aromatic shellfish broth

Over the years, my gorgeous and svelte wife S has continuously pressured me to make lighter and healthier pasta dishes. You see, my default, when it comes to pasta, has always been rich and creamy. That’s just the way I like’m. But as I’ve aged and the pounds have become harder and harder to keep off, I have to admit that I’m finally seeing the wisdom in my beloved’s request. My favourite non-creamy, light, but still flavour-packed pasta recipe right now is a crab tagliatelle with an aromatic shellfish broth. Continue Reading →

Pantry Basics: Homemade Yoghurt

I didn’t attempt to make my own yoghurt until I had our son, T. We always had some in our fridge, but I guess it never occurred to me that it would be worth the effort to make my own. Prompted by a desire to minimize T’s exposure to additives as he started on his first solids, I tried a recipe I found in a baby food cookbook that was unfortunately a dismal failure. But Google, combined with a mother’s obsessive compulsion can be a powerful thing. The outcome: the unearthing of a recipe from Harold McGee—master of culinary science and precision. A version of it (see below) now resides in my mobile phone. Continue Reading →