Recipes

  • #SLOWFOOD - FINEST 10 YEAR ANNIVERSARY

    For FairPrice Finest 10 Year Anniversary, I collaborated with them to recreate two recipes by Chef Emmanuel Stroobant and AFC Celebrity Host Sarah Benjamin. I have been a loyal customer of Finest for years! Not because they are available nationwide but because I genuinely find their organic fresh produce and selection of products highly affordable. We purchase almost everything from there. Some of our go-tos include ingredients for Alessandra's homemade milk, organic oatmilk, instant baby Oats and her favorite superfruit berries - gooseberries. 

    One of the dishes I'm recreating includes a mushroom fettuccine. While I was exploring their organic selection at Bukit Timah Plaza (one of the biggest Finest outlet I have ever been to! Did I mention it operates 24hours?) I came across this pack of organic fettuccine made from mung beans! That instantly became one of the ingredients I decided to use. 

    The other recipe is a Gooseberry Crumble. Our entire family is crazy about gooseberries. Gooseberries are rich in antioxidants, bursting with Vitamin C, neutralising free radicals and protect us from degenerative diseases including cancer while providing anti-aging benefits. It is also known as a beauty superfruit. The best part of them - we can always find them on the shelves of Finest. 

    As if gooseberries aren't healthy enough, I decided to use coconut ice cream to replace the coconut sauce. Why? Just because I found a whole fridge with tubs of them at Finest. Look for Coconut Bliss Coconut Ice cream. I opted for the chocolate flavour for this recipe which will go really well with the sweet and tart taste of gooseberries.

    Try making this with your toddler! It's a #GourmetMadeSimple recipe and an activity that your child will enjoy! 

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    Gooseberry Crumble

    Ingredients 
    500g gooseberries, peeled
    6 tbsp gula melaka
    1 tbsp lime juice
    250ml Coconut oil
    3 cups organic rolled oats
    Pink Himalayan salt 
    1 tub Coconut Bliss coconut chocolate ice cream

    METHOD

    1. Preheat the oven to 190C.
    2. Toss gooseberries, gula melaka and lime juice, coconut oil in a bowl. Mix till combined.
    3. Spread mixture evenly in the baking dish.
    4. Mix oatmeal with the remaining oil and a pinch of salt in a bowl.
    5. Spread evenly on top of the fruit mixture.
    6. Cover with foil and bake for 30 minutes.
    7. Remove foil and bake for another 15-20 minutes, until topping is golden brown and crisp.
    8. Serve warm with a dollop of ice cream over crumble

             

              

              

               

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    ONE-POT ORGANIC MUNG BEAN FETTUCCINE WITH MUSHROOM 

    Serves 4

    INGREDIENTS 

    500g Organic Mung Bean Fettuccine
    50ml Extra virgin olive oil
    25g Organic Purple Garlic, peeled and crushed
    1 Organic Onion, peeled and diced
    150g Organic White mushrooms, washed
    150g Organic Brown mushrooms, washed
    350ml water
    100ml Organic soy milk
    Pink Himalayan salt


    METHOD

    1. Heat extra virgin olive oil, add garlic and onion, cook for 3 to 4 minutes until fragrant in a pot

    2. Add fresh mushrooms and stir, cook for 6 minutes.

    3. Add 350ml water and salt to pot.

    4. Add fettuccine into pot and boil until al dente.

    5. The water will slowly reduce and thicken into a sauce. Add soy milk.

    6.  Serve immediately.


    ALL INGREDIENTS AVAILABLE AT FAIRPRICE FINEST FOODS STORES.



        


            

     
        



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  • #SLOWFOOD - ALL ABOUT HEALTHY NUT BUTTERS!

    I was thrilled when i was asked to create two recipes for Mayvers, exclusively available at FairPrice, using their Australian-made, healthy and pure-state peanut butters. I know. You must be thinking: Isn’t peanut butter unhealthy, laden with sugars and hydrogenated fats? Well, if you make the right choice by taking the time to read the labels, you’ll be picking out peanut butters that contain only peanuts and sea salt. That’s about almost all the ingredients needed for a nutritious bottle of nut butter! Nuts are a great source of Omega-3 fatty acid, disease fighting vitamins, fibre, protein, calcium and are packed with heart-healthy fats. 



    As a mum who is highly protective of what goes into my daughter’s food, I can understand how difficult it is to find healthy alternatives for our beloved kids. Therefore, I am always on the hunt for delicious yet healthy treats for her. Mayvers is one of the few ethical producers of nut butters, made in Australia from purely roasted peanuts and sea salt.

    When your kids get bored of the usual fruit and peanut butter toast. Try my rendition of a savoury toast with a generous spread of Mayvers natural and crunchy peanut butter topped with blanched organic spinach followed by poached barramundi flakes, lightly seasoned in organic sesame oil, pink salt and squeezes of lime. This makes an enjoyable lunch for adults too! 

    Or if you are craving for something soupy, here's another of my recipe - Healing Vegan Peanut Butter Soup with #Organic Quinoa Buckwheat Noodles. I'm not unfamiliar to making vegan soup bases. After all, this was what being vegan for two years taught me - The magical qualities of nuts. When I tried my first vegan soup made out of cashew nut butters, my mind was completely blown. Tasted better than any bone broth with that velvety richness just from nuts! Serve this chilled or warm and you'll feel how well it nourishes your body.  

    ENJOY!


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    ORGANIC SPELT TOAST WITH PEANUT BUTTER AND FISH FLAKES

    INGREDIENTS

    2 slices organic spelt bread, toasted

    4 tablespoons Mayvers Natural & Crunchy Peanut Butter

    200 grams  barramundi, flaked and poached

    150 grams organic baby spinach, blanched

    1 teaspoon organic toasted sesame oil

    1 lime, quartered

    Finely chopped organic parsley

    Pinch of salt

    Black pepper

    METHOD

    1. Spread peanut butter on toast
    2. Lightly season barramundi with sesame oil and salt. Mix well.
    3. Arrange spinach on peanut butter.
    4. Top with seasoned barramundi and a sprinkle of black pepper
    5. Lastly, garnish with parsley and a squeeze of lime.
    6. Serve immediately.

     

        
        

     

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    HEALING VEGAN PEANUT BUTTER SOUP WITH ORGANIC QUINOA BUCKWHEAT NOODLES

    INGREDIENTS

    SOUP BASE

    3 tablespoons Mayvers Natural & Crunchy Peanut Butter

    1/2 cup water

    2 cups organic soy milk 

    1 tablespoon organic tamari

    2 tablespoons organic mirin

    3 teaspoons organic toasted sesame oil

    1 teaspoon pink himalayan salt

    3 tablespoons lime juice

    TOPPINGS

    1/2 cup organic firm tofu, cut into cubes

    1/2 cup organic broccolini florets, blanched 

    1/2 cup organic snow peas, blanched and sliced

    1/2 packet organic quinoa buckwheat noodles, blanched

    1 teaspoon organic white sesame seeds

    METHOD

    1. In a medium pot, heat the water. When it boils, stir in the peanut butter. 
    2. Add tamari, sesame oil, and mirin into pot and whisk together for 5 mins. When it is smooth and creamy, add soy milk and salt last. Off the heat. 
    3. Place noodles into serving bowl and pour soup over noodles. 
    4. Top with peas, broccolini, tofu and garnish with sesame seeds.
    5. Serve hot. (For chilled version, simply refrigerate soup base for 4 hours and repeat steps 3 & 4.)

     

    Mayvers’s range of healthy, wholesome spreads are available on FairPrice Online 

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  • #SLOWFOOD - VEGAN CACAO AND ALMOND BUTTER TART I NO BAKE

    Just one of those fuss-free #vegan recipes when you have a serious chocolate craving. Making a non-dairy tart that tastes good is tough, but how about one without dairy and sans the oven? The trick really is to find substitutes that are of the same texture or made to be like the same form. Thus, I replaced butter with an almond nut butter and introduced honey and coconut oil as the texture that gives the melt in your mouth was you bite into a chocolate tart. You can use any plant-based butters, make sure it is legit. By legit, I meant to read the label and ensure it contains nothing else except nuts and minimal sea salt.

    By freezing the base, you give it a crunchy texture. I also found out that when you mix cacao powder with coconut oil at room temperature, chill it afterwards, you get a vegan chocolate ganache!

    Besides the ease of this recipe, it is definitely a child-friendly one. Treat your kids to a healthier snack and they will be thankful to you for a lifetime.

     

    VEGAN CACAO AND ALMOND BUTTER TART I NO BAKE

    INGREDIENTS 

    BASE

    200g organic oats
    40g coconut oil, melted
    30g almond butter
    30g raw honey 

    2ND LAYER

    150g almond butter 

    TOP LAYER

    135g coconut oil
    100g raw cacao powder
    75g almond butter
    60g raw honey
    60g coconut sugar 

    METHOD

    1. First make the top layer by simply popping all the ingredients in a medium pan and melting together over a low heat.
      Make sure it doesn’t burn and it’ll turn into a glossy, gorgeous mixture. Set aside to cool.
    2. For the base, blend the oats in a food processor. Then add in all the other ingredients and blend.
    3. Press the mixture into a 12" x 8" rectangular tart pan or 10" round tart pan
    4. Next, spread the almond butter over the top and leave it in the freezer for 30 minutes or until harden.
    5. Lastly, pour the cacao mixture over the top and spread it out evenly.
      Garnish with silvered almonds or any dried fruits and nuts you fancy!
    6.  Store in the freezer for 2-3 hours and it will be ready to serve!

     



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    1. #SLOWLIFE: NESPRESSO X #THECATKITCHEN COFFEE RECIPES FOR THE YEAR OF THE ROOSTER

      This lunar new year, fire up Rooster with three of my nourishing recipes that i concocted with Nespresso ingredients! Surprise your guests with these easy yet conversational drink recipes that will give them a headstart to their new year resolution. Try including these superfood coffee recipes into your daily morning routine! You'll fall in love with how healthy and mindful your mornings can be!

      Coffee lovers will be able to reunite over a cup of Nespresso and herald in the year of the fire Rooster with the cool Iced Coco Americano, or enjoy the refreshing Antioxidant Affogato at Nespresso’s boutiques [ Only available at Raffles City & Takashimaya ] from 5 January 2017 to 8 February 2017.



       

      1. ANTIOXIDANT AFFOGATO

      INGREDIENTS

      1 Ristretto Grand Cru
      1 Scoop of White Chrysanthemum ice cream with cacao nibs
      Goji powder
      Camu powder

      METHOD


      1. Place 1 scoop of ice cream with cacao nibs in a cappuccino glass.
      2. Extract Ristretto Grand Cru (Espresso: 40ml) over ice cream
      3. Dust the ice cream with goji and camu powder.



       

      2. SUPERFOOD BULLETPROOF CAPPUCCINO


      INGREDIENTS

      1 Indriya from India Grand Cru
      30 ml Almond Milk
      1 teaspoon Honey
      1 teaspoon Cacao Butter
      Acai powder
      Pomegranate powder

      METHOD

        1. Place cacao butter into a cappuccino cup and add honey
        2. Extract Indriya from India Grand Cru (Espresso: 40ml), directly into cup to melt the cacao butter.
        3. Froth Almond milk with the Aeroccino milk Frother and pour over coffee.
        4. Sprinkle acai powder and pomegranate powder over milk foam.


        3. ICE COCO AMERICANO 

        INGREDIENTS

        1 Indriya from India Grand Cru
        120 ml Coconut Water
        Crushed Ice

        METHOD
          1. Pour coconut water into the glass.
          2. Extract Indriya from India Grand Cru (Espresso: 40ml) into a tall recipe glass.
          3. Add ice and stir.

           

           

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        • #SLOWLIFE: TRIO OF VEGAN JELLY CAKES #FINESTXMASMOMENTS

          I made this Trio of Vegan Jelly Cakes for Alessandra that is definitely looking like #Christmas! Loved the idea that I could use #organic raspberries and some of the freshest fruits readily available at FairPrice Finest.

          The first is made from coconut cream, layered with coconut water and pomegranate seeds. The second, red and green globe grapes in coconut water and lastly, raspberries in coconut cream, topped with dark chocolate nibs.

          This recipe can be made ahead of the Christmas party to keep your party fuss free, so that you can truly enjoy some quality time with your loved ones. After all, the best pairing for good food is good company.



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          1. COCONUT JELLY CAKE WITH GRAPES
          INGREDIENTS
          250ml fresh coconut water
          2 teaspoon agar powder
          2 cups of red and green grapes
            METHOD
            1. In a saucepan, add coconut water and agar powder powder. Whisk to combine and bring it to a boil on low heat. Make sure agar powder is completely dissolved. Remove from heat.
            2. Arrange grapes in jelly mold. 
            3. Pour liquid through sieve into the jelly mold. 
            4. Refrigerate until set for 30mins to an hour. Remove set jelly from mold and serve. 

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            2. COCONUT JELLY CAKE AND COCONUT MILK WITH POMEGRANATE SEEDS
            INGREDIENTS
            250ml fresh coconut water
            50ml coconut cream
            2 teaspoon agar powder
            1 cup of pomegranate seeds
              METHOD
              1. In a saucepan, add coconut milk and one teaspoon agar powder. Whisk to combine and bring it to a boil on low heat. Make sure agar powder is completely dissolved. Remove from heat.
              2. Pour liquid through sieve into the jelly mold. 
              3. Refrigerate until set for 30mins to an hour. Once set, arrange pomegranate seeds on set jelly.
              4. In another saucepan, add coconut water and one teaspoon agar powder. Whisk to combine and bring it to a boil on low heat. Make sure agar powder is completely dissolved. Remove from heat
              5. Pour liquid through sieve into the jelly mold. 
              6. Refrigerate until set for 30mins to an hour. Remove set jelly from mold and serve. 




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              3. COCONUT MILK JELLY CAKE WITH RASPBERRY
              INGREDIENTS
              • 250ml coconut cream
              • 2 teaspoon agar powder
              • 1 tablespoon of pure maple syrup
              • 1 cups of raspberries
              METHOD
              1. In a saucepan, add coconut milk and agar powder powder. Whisk to combine and bring it to a boil on low heat. Make sure agar powder is completely dissolved. Remove from heat.
              2. Arrange raspberries in jelly mold. 
              3. Pour liquid through sieve into the jelly mold. 
              4. Refrigerate until set for 30mins to an hour. Remove set jelly from mold and serve.





                Find more Christmas Recipes here 

                All ingredients purchased from FairPrice Finest.

                 

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