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Heavenly Baked Potato Wedges with Sour Cream Dip

Posted by Angelica on July - 26 - 2012

 Ingredients

Potato Wedges

  • 4 large Potatoes (sliced into wedges of 8)Baked Potatoes
  • Pinch of Salt
  • Pinch of Pepper
  • Olive Oil
  • Crushed Onion paste
  • <Crushed Garlic paste
  • Crushed Green Chili paste
  • ½ teaspoon Paprika powder

Directions

  1. Prepare 4 large potatoes (washed and cut into wedges of 8)
  2. Preheat oven at 400 degrees Fahrenheit or 190 degrees celcius
  3. Mix the potatoes in a large bowl with salt, pepper, olive oil, and add the crushed onions, garlic & chili paste. Add in the paprika powder and toss well
  4. Prepare a bake pan nicely coated with olive oil and arrange potatoes on the pan
  5. Put the potatoes into the oven and bake for 20 mins, remove and turn the potatoes to the other side and add thinly sliced butter on the potatoes and bake for another 20 mins for crispy and heavenly wedges.

 Ingredients

The perfect Sour Cream Dip

  • 1 cup Sour CreamSour Cream Dip
  • 2 tablespoon of cream cheese
  • 1 tablespoon mayonnaise
  • 2 table spoon lime/lemon juice
  • Salt
  • Pepper
  • Dill/chives leaves
  • 5-6 parsley leaves

Directions

  1. Mix 1 cup of sour cream thoroughly with the cream cheese & mayonnaise until smooth texture
  2. Add in lemon juice, salt and pepper
  3. Finally stir in the dill/chives leaves and parsley and mix well. Serve chill with hot from the oven baked potatoes

*Tips/Hints:

– You can make your own sour cream paste at home simply by mixing 1 cup of heavy cream and ½ cup of butter milk

– Dill leaves give a nice texture and smell to sour cream dip while the chives give a sharpness or an onion pungent/fragrant. You can try both and use whichever you like.

– The cream cheese gives the sour cream a nice smooth & creamy texture while the mayonnaise adds sweetness to it. Kids love it!

– Taking out the potatoes from the oven and turning it the other side while adding little butter to it will give it a nice crisp on the outside and soft starchy flakes inside. It’s a great comfort food of all time! J

– Baked potato wedges are a healthy alternative to fried ones. Just the smell of these lovely wedges baking in the oven can satisfy your taste buds for the most comforting food ever.

 

Heavenly Baked Potato Wedges with Sour Cream Dip

Hummus with Pita Bread and Mediterranean Salad

Posted by Angelica on June - 8 - 2012

Ingredients

Hummus

  • 2 cloves of finely crushed garlic Hummus with Pita Bread
  • 3 cups of chickpeas boiled with salt till tender
  • 3 tablespoon of Tahini
  • Freshly squeezed lemon juice(1 big lemon)
  • Olive Oil
  • Salt
  • Pepper
  • Water

Directions

  1. Drained the boiled chickpea and process it in a food processor with about ½ cup of water till coarse texture.
  2. Add in the tahini, garlic, lemon juice, salt, pepper and process further. While processing, progressively add in the olive oil till it reaches a nice smooth texture that great for dippings.
  3. Serve with freshly baked pita bread and a cooling Mediterranean salad

Mediterranean Salad

  • 1 Cucumber (diced) Mediterranean Salad
  • 1/2 head romaine lettuce
  • 1 large ripe tomato (diced)
  • 12-15 cherry tomatoes
  • 10 olives
  • Feta cheese
  • Olive oil
  • Lemon juice
  • Salt & Pepper

Directions

  1. Toss all vegetables in a big bowl
  2. Add lemon juice, olive oil, salt & pepper while tossing gently
  3. Finally add the feta cheese and leave to chill before serving

*Tips:

– Tahini is a sesame paste which can be found in local Middle Eastern stores. You can also find canned hummus in Middle Eastern stores, but it’s really nice to make your own with fresh ingredients

– Leftover hummus are great as raw vegetable/plain crackers dips and its simple and easy to consume

– Try adding other of your favorite ingredients to your hummus like beetroot, corn, or sugar snaps. It gives a nice various color and adds more nutrients to this wonderful dip

– Chickpea/ Garbanzo beans burst with various vitamins and minerals such as vitamin B,E,K riboflavin & niacin. It has low fat content and is very high in fiber. Chickpea is a highly recommended diet for those wanting a nice waistline and glowing skin

Hummus Serving

 

10 Ways to Enjoy Oats

Posted by Angelica on November - 3 - 2011

The benefits of oats are endless and it’s ranked one of the healthiest foods in the world. To add on to this, oats is extremely easy & quick to cook and eat. If you’ve always had your oats in the same old recipe, you must read on further to see the various great & tasty ways to flavor and devour it. Now you can have your oats all 7 days in a week and start your journey towards the healthiest lifestyle you’ve ever had!

Oats

Benefits of Eating Oats

  • High in Vitamin B especially Inositol
  • Lowers cholesterols
  • Reduces high blood sugar
  • Selenium & Vitamin E content boost immune system
  • Natural antidepressant
  • Calms down the nerves
  • Relieves fatigue
  • Weight loss due to high fiber intake
  • Great protein source
  • Natural constipation remedy

     

10 Ways to Savour Oats


  1. Oat Cereal – commonly found in your nearest supermarket, this is a great way to enjoy the benefits of oats in the form of cereal and cold low fat milk

    Oat Cereal
       
     

  2. Oatmeal Honey & Fresh Fruits– Mix some rolled oats with hot water & mix in fresh fruits like berries, mangoes, bananas or apricots. Pour over some over & enjoy.

    Oatmeal Honey & Fresh Fruits
       
     

  3. Oats, nuts, dried coconut & fruits, & milk– This is a classic granola style recipe. Use nuts like almond, pecans & walnuts to enhance the taste and benefit out of the richness of the Omega 3 oils. Sprinkle some chocolate chips to sweeten it if desired. Serve with cold low fat milk.

    Oats, nuts, dried coconut & fruits, & milk
                    
     

  4. Oats, yogurt & fruits – Mix Rolled Oats with Greek Yogurt & Tropical Fresh Fruits like Banana, Mangoes, Papaya & Pineapples. Sweeten with honey if desired.

    Oats, yogurt & fruits

     

  5. Oatmeal Cream of Chicken Porridge – This is inspired by the Chinese rice porridge. Take your favorite instant soup such as cream of chicken or cream of mushroom, etc, mix it with some quick cook oats & mix it with hot water & enjoy!

    Oatmeal Cream of Chicken Porridge

     

  6. Oats with cinnamon, nutmeg & brown sugar – this is great if you’re in the mood for some flavorful spices

    Oats with cinnamon, nutmeg & brown sugar

     

  7. Oats, milk, & jam – the classic oatmeal recipe but sweetened with your choice of jam

    Oats, milk, & jam

     

  8. Banana, oats & flour fritters – mash bananas with some brown sugar, vanilla essence, flour & oatsand form a thick batter. Deep fry in hot oil and serve hot.

    Banana, oats & flour fritters

     

  9. Oats Muffin – try this recipe courtesy of Epicurious.com

    Oats Muffin

     

  10. Oats Ice Cream – and you thought deserts are always unhealthy?? Try sprinkling some oats on your favorite ice cream or make your own healthy oats ice cream.

    Oats Ice Cream

     

Butter Creamed Corn Kernels

Posted by Angelica on September - 20 - 2011

This recipe is great to be enjoyed warm on a rainy day. It’s truly a soul food and completely comforting. Corn is high in fiber and contains essential Vitamin B, which helps in prevention of heart problems and colon cancer. It also contains phytonutrients that promotes the eye & heart health. I couldn’t think of a better way to enjoy my fresh corn kernels!

Ingredients

  • Corn Kernels (fresh/frozen/canned) – 2 cupsButter Cream Corn
  • 1 stick of pure salted butter
  • Sweetened condensed milk – ½ can
  • Evaporated milk/cream – 5 tablespoons
  • Castard flour – 2 tablespoons, mixed in water

Directions

  1. Melt butter in a non-stick pan with low heat and add corn kernels in. Lightly stir ingredients for about 2 mins until the corn turns light gold.
  2. Add in the condensed milk and caramelize the mixture in the butter stirring occasionally for about 3 mins.
  3. Once it starts boiling lightly, add in the custard flour that has already dissolved in water.
  4. Finally add in the evaporated milk/cream and cook for another minute. Turn off heat, & serve warm/ chill.

 

* Tips: You could also caramelize condensed milk first before adding to this ingredient. Visit wikihow.com/Make-Caramel-from-Sweetened-Condensed-Milk for more details.

Ways to enjoy corn

Fruit Butter

Posted by Angelica on August - 13 - 2011

Fruit butter is a sweet spread made of fruits like apple, pears, pineapple, strawberries, grapes, plums, mangoes, banana or pumpkin cooked in a low heat to a paste, and lightly sweetened. This is a “kind to the body” substitute to butter, margarine or cream cheese, and tastes awesome. It is created by slow-cooking fruits and then putting the mixture through a sieve or blending it to reach the right consistency. When done well, it has the same texture as butter with a different flavor. This is different from jams/ jelly’s as the ingredients do not incorporate any thickening or preservative agents.

Fruit Basket

Ingredients

  • 4 cups fresh fruits of your choice Fruit Butter YellowFruit Butter Red
  • ¾ cup water
  • ¼ cup of brown sugar
  • 3 tbsp of honey/ maple syrup
  • 1 tsp of citrus zest (orange or lemon)
  • 5 tbsp of lemon or orange juice
  • Very little pinch of salt

 

Directions

  1. Combine fruit, water, sugar, salt & honey/syrup in a stove, slow cooker or oven. Add citrus zest and juice. Bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, mashing the fruit and stirring occasionally. It would take about 20 minutes to more than an hour to become very thick depending on the type of fruits you use.
  2. Do a taste test to see if sugar is sufficient. You could add more sugar towards the end of the cooking process. Always start with less sugar. Some fruits are loaded with natural sugar.
  3. To see if it has cooked to perfection, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. Return to a simmer to thicken more if necessary. If you need it to be smoother, puree in a food processor or blender, strain, and let it simmer again for a few minutes before taking our for storing.
  4. Store the butter in nice clean jars with lids. Let it cool at room temperature before refrigerating or freezing.

 

*Tips:

  1. Play with the texture of the fruit butter based on the type of fruits you use. For fruits like apples, pineapples, pears, & pumpkin, you could remove the skin to get a smoother texture. For fruits with seeds like grapes, berries & kiwis, use strainer upon cooking to remove the fine seeds. In the middle of cooking, you can remove the mixture and blend it with a blender or food processor until you’re comfortable with the consistency. Try to opt for a mixture which is perfect as a spread.
  2. If you would like a creamier taste for fruits like mangoes, pumpkins, pears, or bananas, minimize or do not use the citrus zest or juice to decrease the acidic taste.
  3. Be creative and add your preferred flavors into your fruit butter. Most commonly added are spices such as cinnamon, nutmeg, ginger, cloves, or flavors like vanilla, almond or coconut extract. Blending your fruit butter with yogurt will boost up the Probiotics properties.
  4. You could also use dried fruits such as prunes, raisins, cranberries, apricots, or dates to make your butter.
  5. Mix and match your favorite fruits and flavors to get a wonderful homemade fruit butter!

 

The various great ways to enjoy your fruit butters!

Various great ways to enjoy your fruit butter

  

3 Zest Salsa

Posted by Angelica on August - 5 - 2011

This recipe was discovered by accident when I was trying to come up with a Sunday salad preparation. Turns out, everyone, including me, thought it was incredible I’ve decided to share it. The 3 Zest Salsa is perfect for anyone who wants an instant refreshing zest in your mouth. It’s colorful, revitalizing, taste great and is healthy. Enjoy! Bon Appétit…

 

Ingredients

  • 2 big tomatoes (diced small)

  • Half a pineapple (diced small)

    3 Zest Salsa

  • 1 cucumber (diced small)

  • 15 grapes – Quartered and seed removed

  • 8 mint leaves grated (finely Chopped)

  • Half a red onion (finely Chopped)

  • 3 small green chillies(finely Chopped)

  • 2 tsp of brown sugar

  • 1 lemon – juiced with seeds removed

  • ½ tsp salt

  • A pinch of pepper

 

Directions

  1. Put all the diced & chopped ingredients together in a bowl

  2. Mix in the brown sugar, lemon juice, salt & pepper

  3. Cool in refrigerator and serve chill

 

*Tips: The secret ingredient in this recipe is the mint leaves. It gives a refreshing burst to the salsa and enhances the flavor. This is a great & low calorie TV snack to be served with corn chips/nachos or tortilla bread & cheese.

corn chips/nachos tortilla cheese

 

Mashed Potato with Goat Cheese & Chives

Posted by Angelica on July - 21 - 2011

Ingredients

  • 5 large potatoesMashed Potato with Chives
  • ½ teaspoon of diluted salt
  • Pinch of pepper
  • 5 dices of good butter
  • 5 tablespoon of milk
  • ½ cup of goat cheese
  • A handful of chives – chopped finely

 

Directions

  1. Boil potatoes in a closed lid saucepan for about 3mins, reduce heat & simmer for another 15mins. Test with a fork by piercing through the potatoes to see if it’s cooked.
  2. Drain water from potatoes till it’s dry; place them in a large bowl. In a small bowl, melt butter until browned and add this to the potatoes.
  3. Add in pepper, salt, & milk and start mashing (top, down motion) with a big fork.
  4. When satisfied with the texture of the mash, add in goat cheese & chives, stirring gently for consistency.
  5. Use shrink wraps to cover the bowl until ready to serve. This will retain the moisture for a long time.

 

 

Tips for great textured mashed potatoes:

  1. Mashing should always be with a fork, top, down motion. Avoid blending or food processor as you’ll end up with a gluey texture.
  2. For great texture, the boiled potatoes need to be dried out before mashing. One way for this is to let the drained potatoes sit in the dry pan till all the water is absolutely absorbed in heat.

 

Tips for leftover mashed potatoes:

  1. Leftover mashed potatoes can be made into “potato patties” by coating them with bread crumbs and frying in a non-stick pan with butter.
  2. Extra mashed potatoes can also be used in stews/soups as a thickening agent.

 

 


Flourless Chocolate Cake

Posted by Angelica on July - 20 - 2011

Chocolate lovers galore

Chocolate Cake

Ingredients for cake

  • 3/4 cup semisweet dark chocolate, chopped
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1/2 cup cocoa powder
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract

 

Ingredients for chocolate glaze

  • 1 cup dark chocolate bits
  • 3/4 cup whipping cream
  • 3 dices of butter
  • 1 teaspoon vanilla
  • 3 teaspoons of castor sugar

     

Directions for cake

  1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
  2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
  3. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out to a cake plate. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

     

Directions for chocolate glaze

  1. In a small saucepan over low heat, heat dark chocolate bits, whipping cream, butter & sugar stirring constantly. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Stir in vanilla.

 

Tips:

Use dark chocolate instead of milk chocolate as healthier option. Dark chocolate is rich in antioxidants which are good for your heart. It also stimulates endorphin production, which increases pleasure & contains serotonin which acts as a natural anti-depressant.

 

Quick Pancake

Posted by Angelica on July - 19 - 2011
  • You can’t go wrong with this tried and true basic pancake recipe. It is very easy to make, as long as you follow the instructions correctly. You can also serve them with a variety of toppings or just simple butter and syrup.

 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon of vanilla powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Maple Syrup on Pancakes

 

Directions

  1. In a large bowl, sift together the flour, baking powder, vanilla powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

 

Tips:

  • This is one of the quickest breakfasts you can have. Serve with options of cream, maple syrup, chocolate syrup, honey and butter, fresh fruits like mangoes, peaches, berries or your favorite choice ice creams.
  • For healthier choice, try blending in some oats/ chopped nuts into the batter.

     

     

     

     


    Cream of Spinach Soup

    Posted by Angelica on July - 17 - 2011

    *Tips: always cook vegetables in low heat as this would retain the vitamins and goodness which are essential for the body.

     

    Cream of Spinach

    Ingredients

    • 1 bowl of spinach leafs
    • 1 tablespoon of butter
    • 1 medium sized onion
    • 2 cloves of garlic
    • 1 cup of milk
    • 1 cups of water
    • A pinch of salt & pepper
    • Heavy cream

    Directions

    1. In a dry pan, put in the butter and sauté the onion & garlic until fragrant in very low heat. Make sure to not let it burn as it will spoil the color of the soup.
    2. When it turns light golden brown, add in water & ½ cup of milk. Add in the spinach leaves & cover the pan with a lid. Once spinach is added, it should only take about 3-5 mins to start boiling and it’s essential to turn off the heat when the boiling starts.
    3. Let it sit in the pan for another 3 mins before putting it into the blender and grinding it until it becomes smooth in texture.
    4. Put the mixture into the pan again and cook it for another 2 mins with the remaining ½ cup of milk.
    5. Garnish with a little heavy cream and serve hot.

     

    Easy Walnut Cake

    Posted by Angelica on July - 14 - 2011

    Ingredients

    • ¾ cup butterWalnut Cake
    • 1¾ cups flour
    • 1 cup sugar
    • 2½ teaspoons baking powder
    • Pinch of salt(sieved)
    • 1 teaspoon vanilla essence
    • 1 teaspoon almond essence(optional)
    • Yolks of 3 eggs
    • Whites of 2 eggs
    • ½ cup milk
    • ¾ cup coarsely chopped walnuts
    • ½ cup of semi-sweet chocolate chips(optional)
    • Pinch of salt

    Beat butter until slightly fluffy, and add the flour, sugar, baking powder, salt, vanilla & almond essence. Mix it with a spoon until you get a nice texture of coarse floury mixture. Don’t worry that it doesn’t look thin enough for a cake recipe. When you’re happy to have mixed the moderately dry ingredients, add the eggs & milk and proceed mixing with a beater until the blend is well. By now the batter will have a cake mixture look and you can add the chopped walnuts and chocolate chips. Mix well, pour into the baking pan.

    Bake at 75 degree Celsius for 45 mins. Let it cool, and enjoy your cake with a nice cup of latte or hot tea!

    *tips:

    1. Get all your ingredients ready before starting the mixture as you want minimal time mixing and try and get it into the oven immediately after done as this will give a nice fluffy cake.
    2. Almond essence gives a great fragrance to your cake especially when it has nuts. 3) Serve it with whipped cream/ crème cheese to enhance its taste. Happy baking!

    Vanilla Pudding

    Posted by Angelica on July - 13 - 2011

    This is a great snack for those with sensitive stomach or those having a sore throat. Also great as a substitute for the high calorie desserts while still being able to satisfy your sweet tooth.

    Vanilla Pudding

    Ingredients

    • 2 tablespoons sugar
    • 1 tablespoon cornstarch
    • A pinch of salt
    • 1 cup milk
    • 1 egg yolk, lightly beaten
    • 1 1/2 teaspoons butter
    • 1/2 teaspoon vanilla extract

    Directions

    1. In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly.

    2. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

    3. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.

    4. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

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