Beetroot & Bocconcini Salad

Beetroot & Bocconcini Salad

Yes, more beetroot. If you have it, why not use it right. Super yummy salad inspired by a starter we had a a wedding a few weeks ago. Enjoy


2 medium cooked and peeled beetroots
1/2 cup bocconcini
1/4 cup pine nuts
1 cup fresh rocket leaves
extra virgin olive oil
balsamic glaze
salt & pepper to taste


Slice the beetroot as desired. I decided to cut mine into different shapes… cubes, slices and quarters. Roast the pine nuts in a dry non stick pan for 3 – 4 minutes until you can smell the smoky flavour. Roasting the pine nuts gives it an amazing flavour. Arrange the rocket, beetroot, bocconcini and pine nuts on a plate. Drizzle with oil, balsamic and season with salt and pepper. Enjoy


Beetroot & Feta Dip with Salt Crackers

Beetroot & Feta Dip with Crackers

Quick, easy and delicious. Yes, you can buy all this easily but I’m sure friends would appreciate something you made yourself. For me I love trying to make simple things myself… That way I am able to improvise when I have people come over unexpectedly and need to serve something with theirs drinks at short notice.

Beetroot & Feta Dip


2 medium cooked and peeled beetroots
1/3 cup feta cheese
1/3 cup walnuts
juice of 1 lemon
salt and pepper to season


Combine all the ingredients in a food processor and process until your desired consistency. I processed mine till it was still a bit chunky. As easy as that.

Salt Crackers


1.5 cups flour
1/2 cup water
1 tbsp lime juice
3 tbsp olive oil
smoked flake sea salt


Pre heat your oven to 180 degrees Celsius. Mix all the above ingredients together and knead the dough for a few minutes on a floured surface. Allow to rest for 20 – 25 minutes. Using a rolling pin roll out on a floured surface to approximately 1.5 mm thick. Brush with oil and sprinkle with sea salt. Cut into desired cracker shapes and place in a baking tray lined with baking. Bake for 10 minutes or until and crispy.

Serve with the dip and some fresh veggies. Enjoy

Baby Peppers stuffed with Brown Rice

Brown Rice Stuffed Baby Peppers 2

I have made these before (the bigger pepper version) and forgot to post on my blog and when I saw these cute little peppers in the shop, of course I had to buy it and add to my recipe collection. It might sound silly to get excited about baby peppers but since everything in Singapore is imported you have to grab it when you can. And believe it or not, its the first time I saw these! This is a very easy meal to make. It is vegetarian and its is packed with loads of flavour. Hope you enjoy.


2 cups cooked brown rice
1 corn, kernels removed
1 red chili, deseeded and finely chopped
1 shallot, finely chopped
1/3 cup coriander, chopped
1/2 cup of kidney beans, drained
1 cup grated monterey jack cheese
12 – 15 small peppers or 4 big peppers
extra cheese to top the peppers


Pre heat the oven to 180 degrees celcuis. Cut the tops off your peppers and remove the core and seeds without cutting through the flesh. If the pepper aren’t able to stand up by themselves, cut a little bit off the top to stabilise them. Drizzle and rub therewith olive oil. Set aside.

Cook you rice as per the packet instructions and set aside. I cooked my brown rice in chicken stock with a little bit of butter. Once the rice is cooked allow to sit for 10 minutes and mix together with all the other ingredients. Season the mixture with salt and pepper. Using a spoon get a good amount of stuffing in each pepper and cover with a little bit of cheese. Bake in the oven for 15 minutes if using small peppers or 35 minutes when using the big peppers. Make sure that the peppers are soft but still holds their shape. Serve hot and enjoy

Blood Orange and Feta Salad

Blood Orange and Feta Salad

Its blood orange season people! It is only the second time I have ever managed to find blood oranges in Singapore in 9 years. I am dying for some fresh fruit so I have three recipes that will keep the flavours fresh. 2 of them are drinks yes, but lets be honest… who doesn’t want a beautiful blood orange cocktail or two? I hope you enjoy.


red onion, thinly sliced
100g feta cheese, broken up
2 blood orange, peeled and sliced
fresh mint leaves and rocket to serve

For the dressing

2 tbsp lemon juice
2 tbsp extra virgin olive oil
salt and black pepper to taste


Pretty simple… whisk together the lemon, salt, pepper and oil for the dressing. Arrange your salad ingredients on the plate and serve with the dressing. Enjoy with a beautiful blood orange cocktail as seen below.

Lemon & Saffron Risotto

Lemon & Saffron Risotto

Lemony goodness is all I have to say. The beautiful saffron colour adds to the lemon idea. Super good, easy to make. I can eat this all day everyday.


1 cup risotto rice
1 medium onion, chopped
2 cloves garlic, chopped
1 tbsp olive oil
2L vegetable stock
1/3 cup dry white wine
zest and juice of 1 medium lemon
2/3 cup grated parmesan
1/4 cup butter
good pinch of saffron
salt and pepper to taste
shaved parmesan to serve


Heat the vegetable stock and saffron in a pot until it reaches boil and then take off heat. In a large pan heat the oil and fry the onions and garlic until the onions are soft. Add the rice and fry for another 2 minutes. Next add your wine and stir to deglaze the pan for 2 minutes.

Now its time to start the stock adding procedure. Add 1 ladle of stock at a time stirring until the rice has absorbed almost all the liquid and repeat. This process takes some time and patience. It should take the rice about 18 – 20 minutes to cook till al dente. Once the rice is cooked add the lemon zest and lemon juice. Stir for 1 minute. Remove from heat and stir in your parmesan and butter. Season with salt and pepper and serve warm with some shaved parmesan. Enjoy

Mint & Basil Pesto Risoni with Pea & Feta

Mint & Basil Pesto Risoni with Pea and Feta

Basil and mint seems to love growing in the tropics and my patio herb garden always have these in stock so why not put them to good use in a yummy simple salad for a meatless Monday lunch. Add a glass of dry white wine and you have double yum.


1 cup uncooked Risoni
water for boiling
1 cup fresh basil leaves
1 cup fresh mint leaves
1/3 cup grated parmesan cheese
15 – 20 almonds
1/2 cup olive oil
juice of half a medium lemon
2/3 cup of frozen peas
1/2 cup feta cheese cubed
salt and black pepper
shaved parmesan to serve


Bring a large pot of salted water to boil and cook the risen for 9 – 10 minutes. Drain and set aside to cool. Place your frozen peas in a microwave safe plastic jug and fill with water till about 2 cm above the peas. Microwave on high for 2.5 minutes, strain and set aside.

While the pasta is boiling prepare your pesto. Process the basil, mint, lemon juice, olive oil, almonds, grated parmesan and salt and pepper to taste in a food processor until finely chopped and well combined.

Once pasta has cooled down slightly mix together your pesto, feta, pasta and peas and serve with the shaved parmesan cheese. Enjoy

Balsamic Onion, Feta & Prosciutto Tarts

Balsamic Onion, Feta & Prosciutto Tarts

Balsamic onions is literally one of my favourite things to eat ever. It is just yummy, sticky black goodness that seems to go with everything. I present to you puff pastry play time no. 2.


store bought sheets of puff pastry
1 egg, beaten
2 red onions, sliced
1 tbsp olive oil
1 tbsp brown sugar
1/3 cup balsamic vinegar
1/3 cup feta cheese
prosciutto to serve


Preheat your oven to 180 degrees Celsius. Prepare your puff pastry. If frozen thaw and cut out 10cm squares. With the back of a butter knife score the pastry about 1cm from the edge without cutting all the way through the pastry to create a border. Brush the borders with the beaten egg (I use my finger) and place in the fridge on a baking tray lined with baking paper to cool while you prepare the toppings.

Fry the sliced onion and oil in a non stick pan until the onions are soft. Add the brown sugar and stir until the sugar has dissolved. Once dissolved add the balsamic vinegar, lower heat and simmer until it has become a sticky onion sauce (almost jam like).

Remove pastry from fridge, top with balsamic onions followed by feta cheese and bake in the oven for 20 minutes or until the pastry is golden brown. Top with prosciutto and serve while still hot. Enjoy