Thursday, December 8, 2016

Macadamia Crusted Chorizo Pasta


Ingredients: (for 2 persons)
250g spaghetti
70g macadamia nuts
100g chorizo
70g cherry tomatoes
2 cloves garlic, grated
50g crumbled fetta cheese
olive oil
black pepper

  • In a hand blender, chop macadamia nuts coarsely
  • Cut chorizo into small cubes or you can blend it coarsely in a blender.
  • Heat about 1/2 tbsp olive oil in a frying pan, put in chorizo, macadamia, salt and black pepper. Fry them until crispy.  Set aside in the pan.
  • Meanwhile, place cherry tomatoes into a tray. Drizzle some olive oil over them and season with salt and black pepper.  Bake in a preheated oven at 180°C for about 20 minutes or until blistered and starting to burst.  Remove from oven.
  • Cook spaghetti until al dente
  • Toss the hot spaghetti into the chorizo and macadamia mixture.  Add in roasted tomatoes and fetta cheese which will melt slightly.  Season with more black pepper. Drizzle with a little olive oil and serve hot.

Friday, December 2, 2016

"Mushroom" Bread

Saw these cute "Mushroom" Bread posted on Instagram by le.chiffon18 and after getting some tips from her, I just couldn't wait to try making these impressive little gems. 

What you need is -  a couple of mini muffin pans and your favourite bread dough.  To add a depth of flavour to the otherwise plain white bread, I added some grated Parmesan cheese and garlic powder. After the first prove, divide the dough into portions of 20g each and place them into the greased mini muffin pan.  

Brush the paste over the dough, cover and let them rise ...

.... until doubled in size before putting them into the oven.

Bake for about 25 minutes at 180°C

To prepare the paste, mix the following together:
       2 tbsp rice flour
       2 tbsp dark cocoa powder
       1/8 tsp sugar
       4 tbsp water

Saturday, November 26, 2016

"Bake & Celebrate: Cookies & Treats" Cookbook

I am so happy to announce that one of my recipes will be featured in a new cookbook - "Bake & Celebrate:  Cookies & Treats"  which will be launched in December 2016 in Singapore.  Thank you, Marshall Cavendish International (Asia) Ltd for giving me this opportunity to contribute to this cookbook. This book will make a wonderful Christmas gift for family and friends. You can pre-order this book from now until 9th December 2016 at a special price of S$11.95 -  which is a 20% discount from the retail price.  If you are interested, kindly submit orders to

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