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


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.

Beetroot & Goats Cheese Salad

Beetroot & Goats Cheese Salad

I saw these beauties in the shop and of course I had to buy them. This is a very simple and quick starter to whip up and perfect for a fresh summer lunch. 2.5 small beetroots per person will be perfect for a starter portion.


Baby yellow beet roots, leaves included
100g goats cheese
1 tbsp red wine vinegar
1 tbsp olive oil
sea salt & black pepper


Peel and wash your beetroots and take off the leaves. Give the leaves a wash too. Next its time to dust off that mandoline and get slicing. Thinly slice your washed beetroots. Arrange your beetroot leaves, sliced beetroot and goats cheese on a plate.

For the dressing whisk together the vinegar, oil, salt and pepper and serve with your salad. As easy as that 🙂