Vegetable pasta with seafood

Prawns on a vegetable pasta

My husband and I decided to make some vegetable and seafood pasta. Not being fans of a very creamy seafood sauce, we tried something different. Darran loves fish, which is why he picked salmon for his pasta and I decided to go with some prawns for mine. The recipe is very simple, fresh and straight forward, and could be done without the seafood to make it a vegetarian dish.


200 g salmon/200 g prawns
200 g spaghetti pasta
juice of 1.5 lemons
zest of 1 lemon
1/2 cup of mint leaves
1/4 cup spring onion, coarsely chopped
15 ml chopped fresh dill
1.5 cup broccoli
15 ml olive oil
2.5 ml salt
1/4 cup chickpeas (if using prawns)


Cook the pasta as instructed on the pack. Set aside. If you did not buy the prawns or fish pre prepared, do this while the pasta is cooking. Mix the lemon juice and lemon zest together and set aside. Add the broccoli to some boiling water and allow to stand for 5 – 7 minutes. Heat a griddle pan and brush with the olive oil. Fry the prawns or fish on the pan, making sure to brush it with a bit of olive oil and salt before turning over. Fry until the fish or prawns are cooked to your preference. Place the spaghetti in a plate, drizzle with the lemon and lemon zest and top with the greens. Lastly, add your seafood and serve with fresh lemon. Enjoy


Baked Almond Pudding

Baked almond pudding

What is a Christmas meal without a hot, baked pudding. Here is a recipe that is sure to tingle everyone’s taste buds.



340 ml flour
190 ml brown sugar
1/4 tsp bicarbonate of soda
1 tsp baking powder
2 large eggs
70 ml sour cream
100 g butter
50 ml whiskey
50 g unsalted almonds, roughly chopped


Pre heat the oven to 160 degrees Celsius. Sift the flour, baking powder and bicarbonate of soda in a mixing bowl. Melt the butter, and add to the flour mixture along with all the other ingredients. Beat the eggs separately before adding it to the mixture. Pour into a greased pan and bake for 35 minutes or until it is cooked through. Test this by inserting a skewer into the center of the pudding, if it comes out clean, the pudding is cooked.

Allow to cool down for 10 – 15 minutes.


300 ml cream
240 ml brown sugar
1 tsp vanilla essence
100 g butter


Combine the butter and brown sugar in a pot over low heat. Stir until the sugar has dissolved. Add the cream and vanilla essence to the pot and stir to combine. Allow to cook for a few minutes until the sauce starts to thicken a bit. Once the pudding is baked, pour half of the sauce over and allow to pull into the pudding for an hour. Serve hot with the sauce and a scoop of vanilla ice cream.

Roast Chicken & Vegetables

Roast Chicken

Christmas time is here, and it is time to serve up some roasts. This meal serves about 5 poeple, and would go lovely with a simple greek salad. It does take a bit of time, but once the chicken is in the oven, your job is done for the next 50 minutes.



1 x 1.3 kg chicken
1 chili, finely chopped
2 cloves of garlic, finely chopped
1 handful of dill, finely chopped
1 tbsp paprika
1/2 tsp chili powder
2 sticks rosemary
2 sticks thyme
50 g butter
slat and black pepper
1 lemon


Combine the chili, dill, garlic, pepper & salt, paprika and chili powder in a bowl. Take 1/4 of this mixture and put in another bowl with the butter. Melt the butter slightly in the microwave and combine. Using a spoon, put half of the butter mixture under the chicken’s skin and rub to spread evenly. Then take the dry ingredients in the other bowl and rub over the outside of the chicken. Leave in the fridge to marinate for 1 hour.

Pre heat your oven to 180 degrees celcius. After marinating for 1 hour, take the chicken out of the fridge and put the rosemary, thyme and lemon into the cavity of the chicken and roast in a tray for 50 minutes.

While the chicken is roasting, you can prepare the vegetables.


5 medium sized potatoes, quartered
1 onion, sliced
1 leek, sliced
2 zuchini’s, sliced
2 sticks rosemary
2 sticks thyme
4 cloves garlic
15 ml olive oil


Boil the potatoes for about 10 minutes in salted water. After the chicken has been roasting for 50 minutes, remove from the oven and add all your vegetables. At this stage, use a brush and brush the left over butter mixture over the whole chicken. Put everything back in the oven and roast for another 45 minutes or until the meat pulls away from the bone easily.

Serve with a gravy of your choice.

Assuming that you have the basic spices required for this meal, it will costs less than S$ 13.00, S$ 2.60 per person.

Beef Cannelloni


Pasta is always a winner. Add any meat of choice, tomato sauce and cheese, and it is guaranteed to be a hit amongst your guests. This recipe does take a bit of time, but half the fun of cooking is spending time in the kitchen and doing the physical cooking.


lasagna pasta sheets, about 8 sheets
1 cup grated mozzarella cheese


300 g minced beef
1 tsp paprika
1 tbsp chili flakes
1 clove garlic, finely chopped
1 tbsp fresh thyme
2 tbsp olive oil
salt and black pepper


2 fresh tomatoes, chopped
1 can of tomato sauce
1/2 can tomato paste
60 ml vegetable stock
1/2 onion, chopped
1 clove garlic, chopped
3 basil leaves, chopped


Pre heat the oven to 180 degrees Celsius. Boil some water in a shallow saucepan and cook the lasagna sheets one by one, each cooking for approximately 3 minutes or until the sheet is flexible. Take out an leave on a plate to cool down and dry. While boiling the first lasagna sheet, combine the minced beef ad other ingredients in a pan and fry until the mince is brown but not over cooked. Place approximately 1.5 tbsp of the mince mixture on the edge of a lasagna sheet and roll the sheet to close the mince inside. Place the rolls in a glass oven dish and repeat with all the lasagna sheets.

For the sauce, combine all the ingredients in a sauce pan and allow to cook on low heat until the lasagna and mince has been prepared. Spoon the sauce over, top with grated mozzarella and place in the oven to bake for 20 – 25 minutes. Serve hot and enjoy.

Photo taken by Darran Boyd

Chicken & Lemon Pasta

Chicken & lemon pasta

I have been trying to make pasta dishes that is a bit different from the normal pasta dishes. I tried to create a flavourful dish with using fresh lemon juice rather than a creamy or tomato based sauce. The results speaks for itself. If you are looking for an alternative to the normal pasta dishes, this recipe is just for you!


300 g boneless chicken (cut into strips)
10 ml paprika
zest of 1 lemon
5 ml black pepper
15 ml olive oil

200 g cooked shell pasta
100 g fresh spinach (chopped)
juice of 1 lemon


Place the chicken and all other ingredients onto an oven tray and cook at 180 degrees Celsius for 15 minutes, or until the chicken is cooked through. Combine the chicken including any left juice from the oven tray with the cooked pasta, spinach and fresh lemon juice, serve and enjoy.

As easy as that.

Chili Chicken & Mango Salad

Chili Chicken & Mango Salad

The chili and mango works together beautifully, and gives your taste buds something to get very excited about. Once again I tried to make a salad incorporating fruit with meat, and it not only tastes great, it also looks very fresh and healthy.

As you might have noticed I love using baby spinach leaves as salad leaves for many reasons, it looks great, the leave size is perfect and needs no trimming or cutting, and the most important reason of all, I have found that here in the tropics where I live, they stay fresher for much longer than any other lettuce leaves.


300 g boneless chicken (cut into strips)
10 ml olive oil
1 tbsp dried chili flakes
1 tsp paprika

Fresh salad ingredients
1 avo
1 packet rocket leaves
1 packet baby spinach leaves
1 large mango
baby yellow and red tomatoes (halved if they are big)
1 Japanese cucumber (peeled and cubed)
1 handful fresh coriander
100 g blue cheese


Place the chicken in an oven tray and mix together with the spices and olive oil. Cook in the oven for 10 – 15 minutes at 180 degrees Celsius or until the chicken is soft and cooked through. Combine with all the other salad ingredients and serve with balsamic vinegar and olive oil on the side. This makes a wonderful summer lunch.