Crunchy Salmon Roll
Ingredients:
100 g sushi rice
1 sheet nori
60 g salmon skin, fried
40 g kremesan tempura
10 g flying fish roe
20 g Japanese mayo
Method:
1. Put the sushi rice on top of a makisu. Cover with nori. Put the salmon skin. Roll out with the makisu.
2. Cut into 8 pieces.
3. Mix the kremesan tempura with the flying fish roe. Add the mayonnaise. Mix well and bake in a toaster for 3 minutes.
4. Arrange the sushi roll on a plate. Add the finished product in step 3 on top of the sushi roll.
My son enjoys this as it is. I love it with a dip of lemon juice, kikkoman, gari and wasabe.
Happy Eating :)
Miso Soup
Summer is here; I need to lose some weight to look a little bit better in the sand. So for lunch I only had Miso soup (my favorite) and vegetable salad
Ingredients:
2 tsps dashi granules
4 cups water
3 tbps miso paste
8 ounce package silken tofu, diced
2 green onions, sliced diagonally
Method:
1. In a medium saucepan over medium-high heat, combine dashi granules and water. Bring to boil.
2. Reduce heat to medium. Whisk in the miso paste. Add the tofu.
3. Separate the layers of the green onions. Add them to the soup.
4. Simmer gently for 3 minutes before serving.
For the green salad, I had some left over lettuce and cabbage and carrots. Shred the cabbage and carrots. Top these on a spread of lettuce. Add some corn and put in some vinaigrette dressing and Japanese mayo.
Happy Eating :)
Baked Mussels
This is great either as an appetizer or finger food downed with your favorite wine :)
Ingredients:
2 lbs. mussels, cleaned and boiled until the shells open
1/2 cup butter, softened (Anchor)
7 cloves garlic, pounded and minced
1 cup quickmelt cheese, grated (Kraft)
Method:
1. Preheat oven to 375 degrees F.
2. Combine butter and garlic; mix well.
3. Remove the extra shell from the mussel. Using a teaspoon, put some butter and garlic mixture on the mussels.
4. Top the mussels with grated quickmelt cheese.
5. Arrange the mussels in a baking tray lined with aluminium foil.
6. Bake for 15 minutes.
Happy eating :)
Celery Tomato Salad
Ingredients:
6 stalks of celery
1 large tomato
1 cucumber (de-seeded)
6 chopped green onions
Juice from 1 lemon
3 tbsp. raw apple cider vinegar
4 tbsp. cold pressed olive oil
1 tsp. pink salt
1 tsp. black pepper
Method:
Mix all thoroughly in a big bowl and chill before serving.
Happy Healthy Eating :)
Fresh Fruit Salad with Honey-Lime Dressing
Here's another healthy dish to perk up your morning.
Ingredients
10 to 12 cups of your choice of assorted fruits; mine are
2 apricots, sliced (about 1 ½ cups)
3 kiwi, peeled and sliced (about 1 cup)
¼ honeydew melon (about 2 cups chopped)
1 lb strawberries, hulled and sliced (about 2 cups sliced)
2 cups blackberries
2 cups red and green seedless grapes
1 ½ cups blueberries
juice of two limes (about 1/3 cup)
1/3 cup honey
1 tablespoon finely chopped mint (8 to 10 large leaves)
Method:
1. In a large plastic or glass bowl, combine the fruit. Refrigerate.
2. In a small bowl whisk the lime juice, honey, and mint together. Drizzle over fruit and toss lightly when ready to serve. Keep chilled.
Happy Eating Healthy :)
Waldorf Salad
Ingredients:
1 teaspoon lemon juice
2 1/2 cups diced apples
1 cup celery, in thin strips about 1-inch long
1/2 cup broken walnuts
1 tablespoon honey
1 dash salt
1/2 cup low-fat vanilla yogurt
2 tablespoons low-fat mayonnaise
crisp lettuce leaf
Method:
1. Drizzle lemon juice over diced apples; toss well.
2. Mix in celery and walnuts.
3. Blend together honey, salt, low-fat yogurt and mayonnaise.
4. Fold into apple mixture; chill.
Happy Eating :)
Cheessy Cheese Balls
Ingredients:
1 cup grated cheese (Kraft)
1 medium sized potato
3 tablespoons flour
1 1/2 tablespoons cornflour
1 teaspoon red chilli powder
1/s teaspoon garam masala powder
3/4 teaspoon pepper powder
1/2 teaspoon oregano
bread crumbs
salt to taste
vegetable oil for deep frying
Method:
1. Rinse potato, cut into half. Pressure cook for 4 to 5 whistles. Peel off the skin and mash well.
2. In a blender mix the potato, grated cheese, 1 tablespoon flour, cornflour, red chilli powder, garam masala powder, pepper, oregano and salt to form a dough.
3. Shape the dough into balls.
4. Take 2 tablespoon maida in a bowl; add water to make a thick paste. Dip each ball in the maida mixture and coat it well. Dip into the breadcrumbs; roll over to ensure it is coated evenly.
5. Heat oil. Deep fry the balls till golden brown. Drain in tissue paper.
Happy Cooking :)
Vegie, Frutie, Healthie
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Thought of tossing together some left-over healthy stuff and come out with this!
Ingredients:
Lettuce
Spinach
Strawberries
Cheese and garlic croutons
Honey roasted pecans
Japanese sesame dressing
Method:
1. Cut strawberries in half.
2. Arrange the lettuce and spinach in a platter.
3. Add the cut strawberries, pecans and croutons.
4. Spread Japanese sesame dressing.
Having eating :)
Baked Broccoli
Here's a quick, yummy and healthy side dish
2. Steam the fresh broccoli just until tender.
3. Arrange the broccoli in a 1-1/2 quart baking dish.
4. Combine the cheese, soup and garlic powder in a double boiler. Cook until the cheese melts, stirring frequently.
5. Pour over the broccoli. Sprinkle with the stuffing mix.
6. Bake at 350 degrees for 30 minutes or until brown and bubbly.
7. Cool for 5 minutes before serving.
Happy Cooking :)
Salad from the Sea
Here's quick to prepare healthy salad from the sea.
Ingredients:
1 pound of red salmon
2 hard-cooked eggs
1 tablespoon of cider vinegar
1 tablespoon of lemon juice
1/2 teaspoon of salt
2 soup pickles
1 teaspoon of Worcestershire sauce
2 tablespoons of chopped onion
2 ribs of celery
2 tomatoes
lettuce
Method:
1. Slice the hard-cooked eggs into 4 pieces. Chop the soup pickles. Slice the tomatoes into 4 pieces.
2. Mix all the ingredients together, except for the salmon and lettuce. Chill all ingredients
3. Put the lettuce at the bottom of a large plate. Arranged the mixed ingredients on top of the lettuce. Add the salmon. Top it with mayonnaise.
Happy Cooking :)
Shark Seviche
These ferocious mammals can taste good!
Ingredients:
1 pound shark fillets
1 1/2 cups of fresh lime
1 medium onion, thinly sliced and separated into rings
3 jalapeno, chopped
1 large avocado, diced
1/4 cup of chopped cilantro
1/4 cup of olive oil
2 tablespoons of white wine vinegar
salt and pepper to taste
cilantro leaves
Method:
1. Cut shark fillets in 1/2 inch cubes.
2. Put in a medium glass bowl. Add the lemon juice then cover the bowl.
3. Refrigerate for 12 hours. Turn every so often to make sure that the fish seeps the lemon juice.
4. Mix the onions, chiles, avocado, cilantro, oil, vinegar, salt and pepper. Add it to the refrigerated fish.
5. Garnish with cilantro leaves. Serve chilled.
Happy Cooking :)
Potato Soup
Make it low-fat!
Ingredients:
4 cups of chopped potatoes
1 cup of thily sliced celery
1/2 cup of chopped carrots
1/2 cup of chopped onions
1 1/2 teaspoons of salt
1/8 teaspoon of pepper
1/8 teaspoon of dillweed
4 cups of skim milk
3 1/2 tablepoons of flour
shredded cheddar cheese
Method:
1. In a 3-quart saucepan, put the potatoes, celery, carrot, onion, salt, pepper and dillweed. Mix well and bring to boil. Reduce heat upon boiling. Simmer, covered, for 15 to 20 minutes or until the vegetables are tender, stirring occasionally.
2. Add 3 cups of the skim milk into the potato mixture.
3. Cook until heated through, stirring occasionally.
4. Whisk the flour into the remaining 1 cup skim milk. Add the flour mixture to the soup, stirring regularly.
5. Cook until thickened and heated through, stirring frequently.
6. Ladle into soup bowls. Sprinkle with cheese.
Happy Cooking :)
Gouda Cheese in Toasted Bread
Here is a quick, easy and tasty appetizer that will surely surprise your guests.
Ingredients:
New York Caesar Salad
Super Spicy Beans
Red kidney beans are supreme source of protein and fibre.
Super beans spicy side dish is great with green salad.
Potato Filling Extraordinaire
Marvelous Mangoes
100 g sushi rice
1 sheet nori
60 g salmon skin, fried
40 g kremesan tempura
10 g flying fish roe
20 g Japanese mayo
Method:
1. Put the sushi rice on top of a makisu. Cover with nori. Put the salmon skin. Roll out with the makisu.
2. Cut into 8 pieces.
3. Mix the kremesan tempura with the flying fish roe. Add the mayonnaise. Mix well and bake in a toaster for 3 minutes.
4. Arrange the sushi roll on a plate. Add the finished product in step 3 on top of the sushi roll.
My son enjoys this as it is. I love it with a dip of lemon juice, kikkoman, gari and wasabe.
Happy Eating :)
Miso Soup
Summer is here; I need to lose some weight to look a little bit better in the sand. So for lunch I only had Miso soup (my favorite) and vegetable salad
Ingredients:
2 tsps dashi granules
4 cups water
3 tbps miso paste
8 ounce package silken tofu, diced
2 green onions, sliced diagonally
Method:
1. In a medium saucepan over medium-high heat, combine dashi granules and water. Bring to boil.
2. Reduce heat to medium. Whisk in the miso paste. Add the tofu.
3. Separate the layers of the green onions. Add them to the soup.
4. Simmer gently for 3 minutes before serving.
For the green salad, I had some left over lettuce and cabbage and carrots. Shred the cabbage and carrots. Top these on a spread of lettuce. Add some corn and put in some vinaigrette dressing and Japanese mayo.
Happy Eating :)
Baked Mussels
This is great either as an appetizer or finger food downed with your favorite wine :)
Ingredients:
2 lbs. mussels, cleaned and boiled until the shells open
1/2 cup butter, softened (Anchor)
7 cloves garlic, pounded and minced
1 cup quickmelt cheese, grated (Kraft)
Method:
1. Preheat oven to 375 degrees F.
2. Combine butter and garlic; mix well.
3. Remove the extra shell from the mussel. Using a teaspoon, put some butter and garlic mixture on the mussels.
4. Top the mussels with grated quickmelt cheese.
5. Arrange the mussels in a baking tray lined with aluminium foil.
6. Bake for 15 minutes.
Happy eating :)
Celery Tomato Salad
Ingredients:
6 stalks of celery
1 large tomato
1 cucumber (de-seeded)
6 chopped green onions
Juice from 1 lemon
3 tbsp. raw apple cider vinegar
4 tbsp. cold pressed olive oil
1 tsp. pink salt
1 tsp. black pepper
Method:
Mix all thoroughly in a big bowl and chill before serving.
Happy Healthy Eating :)
Fresh Fruit Salad with Honey-Lime Dressing
Here's another healthy dish to perk up your morning.
Ingredients
10 to 12 cups of your choice of assorted fruits; mine are
2 apricots, sliced (about 1 ½ cups)
3 kiwi, peeled and sliced (about 1 cup)
¼ honeydew melon (about 2 cups chopped)
1 lb strawberries, hulled and sliced (about 2 cups sliced)
2 cups blackberries
2 cups red and green seedless grapes
1 ½ cups blueberries
juice of two limes (about 1/3 cup)
1/3 cup honey
1 tablespoon finely chopped mint (8 to 10 large leaves)
Method:
1. In a large plastic or glass bowl, combine the fruit. Refrigerate.
2. In a small bowl whisk the lime juice, honey, and mint together. Drizzle over fruit and toss lightly when ready to serve. Keep chilled.
Happy Eating Healthy :)
Waldorf Salad
Ingredients:
1 teaspoon lemon juice
2 1/2 cups diced apples
1 cup celery, in thin strips about 1-inch long
1/2 cup broken walnuts
1 tablespoon honey
1 dash salt
1/2 cup low-fat vanilla yogurt
2 tablespoons low-fat mayonnaise
crisp lettuce leaf
Method:
1. Drizzle lemon juice over diced apples; toss well.
2. Mix in celery and walnuts.
3. Blend together honey, salt, low-fat yogurt and mayonnaise.
4. Fold into apple mixture; chill.
Happy Eating :)
Cheessy Cheese Balls
Ingredients:
1 cup grated cheese (Kraft)
1 medium sized potato
3 tablespoons flour
1 1/2 tablespoons cornflour
1 teaspoon red chilli powder
1/s teaspoon garam masala powder
3/4 teaspoon pepper powder
1/2 teaspoon oregano
bread crumbs
salt to taste
vegetable oil for deep frying
Method:
1. Rinse potato, cut into half. Pressure cook for 4 to 5 whistles. Peel off the skin and mash well.
2. In a blender mix the potato, grated cheese, 1 tablespoon flour, cornflour, red chilli powder, garam masala powder, pepper, oregano and salt to form a dough.
3. Shape the dough into balls.
4. Take 2 tablespoon maida in a bowl; add water to make a thick paste. Dip each ball in the maida mixture and coat it well. Dip into the breadcrumbs; roll over to ensure it is coated evenly.
5. Heat oil. Deep fry the balls till golden brown. Drain in tissue paper.
Happy Cooking :)
Vegie, Frutie, Healthie
Ingredients:
Lettuce
Spinach
Strawberries
Cheese and garlic croutons
Honey roasted pecans
Japanese sesame dressing
Method:
1. Cut strawberries in half.
2. Arrange the lettuce and spinach in a platter.
3. Add the cut strawberries, pecans and croutons.
4. Spread Japanese sesame dressing.
Having eating :)
Baked Broccoli
Here's a quick, yummy and healthy side dish
Ingredients:
30 ounces of broccoli
16 ounces of Velveeta cheese,
cubed
10-ounce of cream of
mushroom soup
1 teaspoon garlic powder
1 package of corn bread stuffing
mix
Method:
1
1.Cut off
the tough end of the broccoli stalk. Separate into florets and slice the
tender part of the stalk.2. Steam the fresh broccoli just until tender.
3. Arrange the broccoli in a 1-1/2 quart baking dish.
4. Combine the cheese, soup and garlic powder in a double boiler. Cook until the cheese melts, stirring frequently.
5. Pour over the broccoli. Sprinkle with the stuffing mix.
6. Bake at 350 degrees for 30 minutes or until brown and bubbly.
7. Cool for 5 minutes before serving.
Happy Cooking :)
Salad from the Sea
Here's quick to prepare healthy salad from the sea.
Ingredients:
1 pound of red salmon
2 hard-cooked eggs
1 tablespoon of cider vinegar
1 tablespoon of lemon juice
1/2 teaspoon of salt
2 soup pickles
1 teaspoon of Worcestershire sauce
2 tablespoons of chopped onion
2 ribs of celery
2 tomatoes
lettuce
Method:
1. Slice the hard-cooked eggs into 4 pieces. Chop the soup pickles. Slice the tomatoes into 4 pieces.
2. Mix all the ingredients together, except for the salmon and lettuce. Chill all ingredients
3. Put the lettuce at the bottom of a large plate. Arranged the mixed ingredients on top of the lettuce. Add the salmon. Top it with mayonnaise.
Happy Cooking :)
Shark Seviche
These ferocious mammals can taste good!
Ingredients:
1 pound shark fillets
1 1/2 cups of fresh lime
1 medium onion, thinly sliced and separated into rings
3 jalapeno, chopped
1 large avocado, diced
1/4 cup of chopped cilantro
1/4 cup of olive oil
2 tablespoons of white wine vinegar
salt and pepper to taste
cilantro leaves
Method:
1. Cut shark fillets in 1/2 inch cubes.
2. Put in a medium glass bowl. Add the lemon juice then cover the bowl.
3. Refrigerate for 12 hours. Turn every so often to make sure that the fish seeps the lemon juice.
4. Mix the onions, chiles, avocado, cilantro, oil, vinegar, salt and pepper. Add it to the refrigerated fish.
5. Garnish with cilantro leaves. Serve chilled.
Happy Cooking :)
Potato Soup
Make it low-fat!
Ingredients:
4 cups of chopped potatoes
1 cup of thily sliced celery
1/2 cup of chopped carrots
1/2 cup of chopped onions
1 1/2 teaspoons of salt
1/8 teaspoon of pepper
1/8 teaspoon of dillweed
4 cups of skim milk
3 1/2 tablepoons of flour
shredded cheddar cheese
Method:
1. In a 3-quart saucepan, put the potatoes, celery, carrot, onion, salt, pepper and dillweed. Mix well and bring to boil. Reduce heat upon boiling. Simmer, covered, for 15 to 20 minutes or until the vegetables are tender, stirring occasionally.
2. Add 3 cups of the skim milk into the potato mixture.
3. Cook until heated through, stirring occasionally.
4. Whisk the flour into the remaining 1 cup skim milk. Add the flour mixture to the soup, stirring regularly.
5. Cook until thickened and heated through, stirring frequently.
6. Ladle into soup bowls. Sprinkle with cheese.
Happy Cooking :)
Gouda Cheese in Toasted Bread
Here is a quick, easy and tasty appetizer that will surely surprise your guests.
Ingredients:
8 ounces
of shredded Gouda cheese
1 cup
of sour cream
2
Tablespoons of dry Italian salad dressing mix
toasted bread
Method:
1. Combine the shredded Gouda cheese, sour cream and dry Italian salad dressing mix in a bowl and stir well.
2. Transfer the well mix ingredients in a container with cover. Chill until serving time.
3. Serve with the toasted bread.
1. Combine the shredded Gouda cheese, sour cream and dry Italian salad dressing mix in a bowl and stir well.
2. Transfer the well mix ingredients in a container with cover. Chill until serving time.
3. Serve with the toasted bread.
Happy cooking :)
New York Caesar Salad
Ingredients:
4 thick slices of white bread; crusts removed
6 tbsp of olive oil
2 cos lettuce hearts
50g/2 oz Parmesan cheese
4 thick slices of white bread; crusts removed
6 tbsp of olive oil
2 cos lettuce hearts
50g/2 oz Parmesan cheese
For the dressing:
2 tsp of capers (optional)
1 garlic clove
3 tbsp of olive oil
1 lemon juice
6 tbsp of single cream
¼ tsp of Dijon mustard
salt and black pepper
2 tsp of capers (optional)
1 garlic clove
3 tbsp of olive oil
1 lemon juice
6 tbsp of single cream
¼ tsp of Dijon mustard
salt and black pepper
Method:
1. Cut the bread into 1 cm/ ½ in cubes. Heat the oil in a frying pan. Fry the bread cubes for 8 minutes, turning occasionally until golden.
2. Tear the lettuce leaves and put in a salad bowl. Shave half the cheese into curls and grate
the rest. Add the culrs to the bowl with
the croutons.1. Cut the bread into 1 cm/ ½ in cubes. Heat the oil in a frying pan. Fry the bread cubes for 8 minutes, turning occasionally until golden.
3. For the dressing, chop the capers and peel and chop the
garlic. Set the pan over medium heat and
add the olive oil, capers, lemon, garlic, cream, mustard and grated Parmesan. Heat, whisking all the time until well
blended. Season to taste and pour over the salad. Toss and serve.
For a tasty lunch, serve with some warm garlic bread or
serve as a side dish with chops or sausages.
Happy Cooking J
Super Spicy Beans
Red kidney beans are supreme source of protein and fibre.
Ingredients: onion, chili powder, red kidney bean, tomato
puree, 1 lemon, oil
Directions: Squeeze the juice from a lemon. Mix sliced onion in a little oil and a dash
of chili powder. Add cooked red kidney
beans, a squirt of tomato puree and lemon juice. Heat through before
serving. Super beans spicy side dish is great with green salad.
Potato Filling Extraordinaire
Ingredients: young leaf spinach, crème fraiche, wholegrain
mustard, gruyere cheese
Directions: Stir a spoonful of crème fraiche, wholegrain
mustard and shavings of gruyere cheese. Wilt
the mixture in young leaf spinach into a perfect jacket of potato
filling.Marvelous Mangoes
Ingredients: cashew, cold turkey, slices of fresh mangoes,
baby leaf salad
Directions: Toast cashews in an oven tray for about 10
minutes at 180 degrees Celsius/gas mark 4 until golden brown. Combine the toasted cashews wih cold turkey, slices
of fresh mangoes and baby leaf salad
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