Category: Recipes

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Espresso Martini

The espresso martini is a cold, coffee-flavored cocktail made with vodka, espresso and coffee liqueur. It is not a true martini as it contains neither gin or vermouth, but nonetheless, tasty and great when paired with dessert for a boozy coffee break!

What you’ll need

100ml vodka

50ml coffee liqueur

50ml espresso

Ice

Optional: sugar syrup

Coffee beans

How to make it

Combine the ingredients in a shaker full of ice for 20 seconds. Serve in a chilled martini glass and garnish with coffee beans. Cheers!

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Kansai Okonomiyaki

For various reasons, Okonomiyaki reminds us of Shakespeare’s As You Like It.  

Not only does this popular Japanese dish literally translate into “As you like it – fry/grill”, it’s also a dish that tells of a tale of love manifested in varied forms, a simple dish that transcends generations.

Originating from Osaka, Kansai, the Kansai people are proud of their Okonomiyaki. So much so it’s a regular affair at home, and many spend years perfecting their family recipes.

True to its name, the ingredients, size, texture and way of cooking okonomiyaki vary widely. No two families in Kansai will give you the same recipe!

Some people have likened the Okonomiyaki to the pancake. In terms of texture, we think its closest western counterpart is probably the fritata. In terms of spirit, we think it’s closest to the pizza, because Okonomiyaki is a dish that speaks of shared happiness and love with every slice, among family and friends.

It’s an easy dish to make at home, either on a hot griddle or a skillet. In fact, the hardest bit is shredding the cabbage!

Popular okonomiyaki flavours in Japan include pork (recipe here), seafood, kimchi, cheese, mochi… – the list goes on… you’ll get the gist! In true essence of Okonomiyaki, be empowered to add additional ingredients – As You Like It!

What you’ll need:

Batter:

  • 2 cups all purpose flour
  • 1 1/4 cup konbu dashi
  • 5 eggs
  • 30-45g ginger, finely shredded (You can use either Japanese red pickled ginger or fresh ginger)
  • 500g cabbage, finely shredded
  • 50g spring onion, chopped
  • 200g thinly sliced pork belly (preferred for authenticity but can be substituted with bacon)
  • 50g Tenkasu (tempura flakes)
  • Optional: dried Japanese shrimp (sakura-ebi) for added umami and crunch

Toppings/Garnish:

  • Ao Nori (seaweed powder)
  • Okonomiyaki sauce
  • Japanese mayonnaise
  • Bonito flakes
  • Optional: seaweed flakes for a an additional layer of flavour

How to make it

  1. Make dashi, leave to cool.
  2. Mix flour and cooled dashi to make a batter.
  3. Stir in vegetables – cabbage, spring onions and ginger. Mix well.
  4. Add tenkasu and sakura-ebi (if adding)
  5. Just before cooking, gently stir in the eggs with a pair of chopsticks. Do not overmix so we can limit the formation of gluten in the batter.
  6. Heat an oiled hot plate/griddle/skillet on medium heat.
  7. In the hot pan, line the pork in a single layer then spread some of batter over it, approximately 2cm thick.
  8. Line pork again in a single layer, right on the top of the batter.
  9. When the edge of the okonomiyaki becomes firm and the meat at the bottom becomes golden brown, flip the okonomiyaki with two spatulas.
  10. Put on the lid and cook until the meat at the bottom is cooked and turns golden brown.
  11. Brush the okonomiyaki with Okonomiyaki sauce, mayonnaise and garnish with bonito and sprinkle aonori to serve.
  12. Repeat with the rest of the batter, without adding any oil. If the pan is too oily, remove some of the oil.

Notes and tips:

  1. Always use dashi, not water – for a real umami taste
  2. Feel free to increase or decrease the amount of vegetables, or add other ingredients into the batter (e.g. seafood, cheese, kimchi, chives etc) according to your preference.
  3. You can make this in any pan size – just be conscious about cooking time.
  4. Stir in eggs last for a softer texture

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Black Sesame Dukkah

Dukkah (“doo-kah”) is an amazing all-purpose Egyptian nut, seed, and spice mix. Often made with sesame seeds, cumin and coriander – there are multiple variations and plenty of room to create a unique recipe.

Its uses are countless. We incorporated our black sesame dukkah into our bread dough to add a nutty aroma and beautiful colour. We also stirred it into ricotta to make a delicious dip.

It can also be used on fish, meat, sprinkled over salad or simply enjoyed with crusty bread and olive oil.

The best part? It only takes minutes to make, so try it today!

What you’ll need

  • 1/2 cup black sesame seeds
  • 1/4 cup pinenuts
  • 1/4 cup sunflower seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin 
  • 1 tablespoon paprika 
  • 1/2 teaspoon salt (or more to taste)

How to make it

  1. Dry-fry the sesame seeds and nuts in a pan on top of the stove for a few minutes, stirring all the time, until golden brown, but not burnt. 
  2. Remove and cool. 
  3. In a clean pan dry-fry the coriander until fragrant and starting to pop.
  4. Pound in a mortar or blend in a clean coffee grinder or special spice grinder.
  5. Add paprika, cumin and salt to taste.
  6. Keeps well in a sealed container. Store in the refrigerator for longer periods
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Beetroot & Chocolate Swirl Bread

Pretty and pillowy soft, this tri-coloured braided bread brings together the delicious combination of beetroot and chocolate!

There are 3 doughs in this recipe – a pink beetroot dough, a chocolate beetroot dough and a white dough. Try it and you’ll fall in love with this delightfully fun and wholesome bake!

What you’ll need:

Starter Dough

  • 50g flour
  • 40ml water (above 90 deg C/190 deg F)

White Dough

  • 150ml milk (room temperature) 
  • 15g sugar
  • 3g dried instant yeast 
  • 10g unsalted butter (softened)
  • 200g bread flour 
  • 5g salt

Pink Beetroot Dough

  • 150ml beetroot juice (room temperature) + 1-2 tbsps lemon juice or vinegar
  • 30g sugar
  • 3g dried instant yeast
  • 10g unsalted butter (softened)
  • 200g bread flour
  • 5g salt

Chocolate Beetroot Dough

  • 150ml beetroot juice (room temperature)
  • 2 tbsps high quality cocoa powder
  • 15g sugar
  • 3g dried instant yeast
  • 10g unsalted butter (softened)
  • 200g bread flour
  • 5g salt

How to make it:

Starter Dough

  1. Combine starter dough ingredients together and mix well. Leave in fridge overnight.
  2. Divide into 3 portions on day of baking.

White Bread Dough

  1. Dissolve sugar in warm milk then stir in the yeast. Rest for 10 mins until mixture becomes foamy.
  2. Add the mixture, bread flour, salt and 1 portion of starter dough into a stand mixer bowl.
  3. Attach the kneading hook onto the stand mixer and combine all ingredients on low speed 1.
  4. When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 minutes, until smooth.
  5. Roll the dough into a ball and place it into a greased bowl.
  6. Cover with a damp cloth and allow to rise for about 45 min to 1 hour at about 86°F(30°C) or until doubled the size.

Pink Beetroot Dough

  1. While the white dough is resting, make the pink beetroot dough using the same steps for the white dough above. Ensure the beetroot juice + lemon juice mixture is at room temperature before mixing with the sugar and yeast in step 1. Once this is done, rest the dough for about 45 minutes to 1 hour or until doubled in size.

Chocolate Beetroot Dough

  1. Repeat the above with the chocolate beetroot dough.

Combining the Three Doughs

  1. Punch the doughs down. Using a rolling pin, roll out to form separate rectangles of similar sizes.
  2. Stack the doughs on one another, then roll them together.
  3. Shape and braid the combined dough into your preferred size/shape.
  4. Place on baking tray. Cover with a wet cloth and stand for 30 minutes.
  5. Bake in a preheated oven at 365 °F/ 185°C for 15 to 18 minutes.
  6. To check if the bread is fully cooked, tap the bottom to see if it makes a hollow sound.
  7. Once completely cooked, remove bread from oven and cool it down on a rack.

Notes:

  • The addition of lemon juice or vinegar to beetroot juice will help ensure the colour of beetroot is retained during the baking process.
  • Never mix salt into the yeast mixture as salt slows down yeast fermentation.
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Masala-Chia Chai

masala-chia chai

In this recipe, the well-loved Masala Chai – India’s famous spiced tea, comes together with superfood chia seeds to produce an aromatic and nutrient-dense drink – a superb immunity and energy booster.

Combining the rich flavour of Masala Chai and the gelatin texture of chia seeds, the Masala-Chia Chai is your perfect healthy alternative when you need it.

Packed with a ton of health benefits, chia seeds are native to Mexico’s ancient Mayan civilisation and among the healthiest food on the planet. They are an excellent source of omega-3 fatty acids, antioxidants, fibre, iron and calcium.

This rejuvenating tea is delicious enough to be enjoyed on its own or with your favourite choice of (dairy or dairy-free) milk.

What you’ll need

Ingredients for two

  • 10-14 cardamom pods
  • 6-8 cloves
  • 1 star anise
  • 10 peppercorns
  • 2 cups water
  • 3 slices ginger
  • 1 cinnamon stick
  • 1 heaped tablespoon loose leaf black tea
  • Optional: milk of your choice (we used soy milk)
  • Optional: 2–3 teaspoons sweetener – honey, maple syrup or agave syrup
  • 2 tbsps chia seeds
  • Ice

How to make it

  1. Lightly crush cardamom, cloves, star anise, peppercorns and star anise using a pestle, and place in a small pot with 2 cups water.
  2. Add ginger, cinnamon and black tea.  
  3. Bring to a boil. Turn off heat, cover, and let steep for 10 minutes.
  4. Remove cover and leave to cool completely. Alternatively, if you’re in a hurry, pour into a bottle filled with ice and leave in the fridge for 10-15 minutes.
  5. Portion tea into two glasses, then add 1 tbsp of chia seeds into each glass.
  6. Leave to stand for 20 minutes for chia seeds to fully bloom.
  7. Add milk if desired.
  8. Sweeten, and add ice.

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Beetroot Risotto

Beetroot Risotto

Beetroots give the vivid Risotto alla barbabietola an amazing colour and a delicate sweetness, while giving you all its health benefits. The addition of supercheeses parmesan and ricotta, some of the healthier cheeses in the world – makes this dish all the more irresistible.

What you’ll need

  • 30g butter
  • 1 tbsp olive oil
  • 3 shallots, peeled and chopped finely
  • 1 cup arboria risotto rice
  • 500ml vegetable stock
  • 200g cooked beetroot, pureed, added with juice of 1/4 lemon
  • 75ml white wine
  • 50g parmesan
  • 1 tbsp finely chopped rosemary
  • Salt and freshly ground black pepper

To serve:

  • 100g ricotta cheese, roughly torn
  • Chopped curly parsley

How to make it

  1. Melt the butter in a pan and add the olive oil.
  2. Saute shallots gently until translucent, then add garlic and cook for a further minute.
  3. Add the rice and give it a quick stir until the grains are fully coated with butter.
  4. Add the white wine and cook till almost fully evaporated.
  5. Gradually add the stock, one ladle at a time. Ensure the stock is fully absorbed before adding the next ladleful. Keep going until rice is cooked
  6. When rice is cooked, add beetroot puree, followed by rosemary and parmesan.
  7. Serve with ricotta and chopped curly parsley.
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Cempedak Muffins

Cempedak Muffins

Often called the ugly cousin of the jackfruit, cempedak is a tropical superfruit native to Southeast Asia Malaysia, Indonesia, Thailand, Myanmar and Vietnam 

Cempedak’s aromatic, custard-like flesh can be eaten fresh or cooked — it can be fried or its pulp creamed to make jams and cakes. Its hard seeds are also edible – boiled, roasted or deep fried like tempura.

Known for a wide range of health benefits, this fruit is rich in vitamins and minerals, and is known for its cancer-preventing and eye-nourishing properties. 

What you’ll need

  • 120g of unsalted butter, room temperature
  • 3/4 cup of castor sugar
  • 2 eggs
  • 2 cups all purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cups cempedak puree
  • Half cup milk

How to make it

  1. Preheat oven to 180 deg C/ 350 deg F.
  2. Sift flour, salt and baking powder together in a bowl.
  3. Beat sugar and butter till light and fluffy.
  4. Add in eggs, one at a time.
  5. Beat until light and fluffy.
  6. Fold in flour mixture and milk, alternating between both, until well combined.
  7. Mix in 1 cup of cempedak puree.
  8. Spoon batter into muffin cups then top with a teaspoon of cempedak puree and cover again with a bit of batter.
  9. Bake in the oven for 20 mins or longer until a skewer inserted in the middle of a muffin comes out clean.
  10. Cool on a wire rack and enjoy the aromatic taste!

Notes:

  • Cempedak puree can also be replaced with jackfruit
  • If using canned jackfruit, get the yellow (instead of green) jackfruit and reduce sugar in recipe.
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Easy Lamb Biryani

Lamb Biryani

An endearing Indian classic, Biryani (also known as biriyani, biriani, birani or briyani) is well loved not just in India but across the world. 

There are countless versions of the dish to suit every regional and local palatte, just Hyderabad (South India) alone is said to have at least 40 variations.

Interestingly, Biryani originated from Persia and not India. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice.

Traditionally made over low heat in a vessel sealed with flour, modern-day technology and tools have helped to shorten the cooking time for this quintessential dish. This Lamb Biryani recipe is customised for the busy cook and can be easily prepared with the aid of a pressure cooker and rice cooker.

What you’ll need

Lamb & Marinade

  • 2.2lbs/1kg lamb shoulder
  • 1 tsp garam masala powder
  • 2 Tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chili powder (optional)
  • 1 cup yogurt
  • 2 Tbsps oil
  • Salt

Dry Spices

  • 2 small bay leaves
  • 1 small nutmeg, crushed
  • 1 tsp cumin
  • 6 cardamom pods, crushed
  • 1 star anise
  • 6 black peppercorns, slightly crushed
  • 1 cinnamon stick
  • 6 cloves
  • 1 cup onions, sliced thinly
  • 1/2 cup tomatoes – finely chopped
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 4 Tbsps cooking oil
  • 8 strands of saffron, soaked in ½ cup milk
  • 2 cups basmati rice (washed, soaked for 20 mins and drained)
  • 2.5 cups chicken stock
  • 1/4 cup raisins/sultanas

How to make it

  1. Marinate lamb overnight.
  2. Heat a pressure cooker or a wide non-stick pan with oil, add the dry spices and sauté on a medium heat for 2-3 minutes until the aromas are released. Keep a close watch as spices can burn easily.
  3. Add half the onions and fry on low to medium heat for approx. 5 – 7 minutes until they are almost caramelised.
  4. Add tomatoes and ½ tsp salt. Cook on a low to medium flame for 10 – 15 minutes until the tomatoes become mushy.
  5. Add half of the coriander and mint leaves, sauté for a minute.
  6. Add marinated lamb and brown the meat.
  7. Cook covered on a low flame for 45 minutes to an hour until the lamb is tender and you’re left with a thick gravy. If you’re in a hurry, this can be done with a pressure cooker.
  8. Add salt to taste.
  9. Mix cooked lamb mixture with saffron milk, basmati rice, chicken stock, and raisins, and cook in a rice cooker until the rice is cooked.
  10. Plate the rice using a short glass, with the meat and raisins/sultanas arranged at the bottom of the glass. Garnish with cashews, and serve with your favourite side dishes!

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Jatjuk – Korean Pine Nut Porridge

Korean Jatjuk Pine Nut Porridge

Looking for vegan, gluten and dairy-free ideas? Try the Jatjuk, a delicious and nutritious Korean pine nut porridge. Jatjuk has immunity boosting and skin rejuvanating properties, making it a nutritious meal for all ages. This healthy delicacy was once enjoyed by Korean royalty, from as early as the 16th century.

What you’ll need

  • 1/2 cup pinenuts (4oz/125g)
  • 5 cups water (1.25 litres)
  • 1 cup (8oz/250g) short-grained rice, soaked for at least 30 minutes, drained
  • Salt to taste (optional)

How to make it

  1. (Optional) Dry roast the pine nuts on a pan, leave to cool.
  2. Place pine nuts in blender with 1 cup of water and blend well to combine.
  3. Rinse blender container well.
  4. Place rice with 1 cup of water and blend to a coarse paste.
  5. Transfer to non-stick saucepan, add remaining water and cook, stirring occasionally, over medium heat, for 15 minutes.
  6. Remove any lumps in the pot by whisking.
  7. Reduce the heat to low, add blended pine nuts and simmer for a further 15 minutes.
  8. Add salt to taste.

Notes:

  1. Dry roasting the nuts before blending them will enhance the nutty aroma of the porridge.
  2. If you prefer a smoother consistency, sieve the blended rice and pine nuts before cooking.
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Goji Berry and Carrot Cupcakes

Goji Berry (wolfberries) and Carrot Cupcakes

This child-friendly, nutrient-dense carrot cake recipe is enhanced with the addition of goji berries, or wolfberries. Often called a superfood, goji berries are packed with a whole load of nutrients. Containing all eight essential amino acids and a high levels of healthy antioxidants, Goji berries are known for their anti-aging effects, and benefits to eye and immune health.

What you’ll need

  • 1 cup unbleached all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2/3 cup vegetable oil
  • 1/3 cup firmly packed light brown sugar
  • 4 eggs
  • 2 medium sized carrots, scrubbed and shredded
  • 1/3 cup goji berries

How to make it

  1. Preheat oven to 350 deg F/ 180 deg C.
  2. In a bowl, sift together flour, cinnamon, salt, baking powder and baking soda.
  3. In a separate bowl, beat oil, brown sugar and eggs together well.
  4. Add sifted ingredients and mix only until just combined. Fold in grated carrots and goji berries.
  5. Line a 12-cup muffin (or 24-cup mini muffin) pan. Fill cups two-thirds full and bake for 20-25 minutes (15-18 minutes for mini muffins) or until a toothpick inserted in the centre comes out clean.
  6. Remove tin from oven and cool for 10 minutes
  7. Remove cupcakes from tin and allow to cool before serving or frosting.
  8. Keep in the fridge in an airtight container for several days

Notes:

  • We used a mix of purple and orange carrots, either can be used.
  • As this cupcake is oil-based, it can be eaten straight out of the fridge.