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Category Archives: Salad/Sides


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Coleslaw .. a salad consisting primarily of finely-shredded or chopped raw cabbage and dressed most commonly with a salad dressing …. there are so many variations of it that you simply just need to find one that suites your palate best and I found the one we ❤️ most and the following recipe is it!!


Depending on the number of persons you are serving .. increase or decrease the amount I’m quoting here … I was preparing for 2 … here, I chopped 2 cups of cabbage to the size of rice …


Similarly, I chopped about ¼ cup carrots … size of rice as well …


… and about 1 – 2 Tbsp of finely chopped onion …


…now mix ¼ cup of mayonnaise …


..with about 3 Tbsp sugar …


…then add 1/8 cup milk …


…1/8 cup buttermilk …


… + 1Tsp lemon juice …


… + a pinch of salt & pepper …


….add in 3/4 Tbsp white vinegar and then whip it all together to mix well …


… toss in all the chopped ingredients … stir and mix well …


… Cover with a cling film and refrigerate for at least 2 hours before serving


I promise you, this will be the 👍 coleslaw you would have ever tasted and would wanna make ever … what else but to pair it with some lovely oven-fried chicken 😘

Chopped Cauliflower & Broccoli Quinoa Salad

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I made this refreshing, colourful salad to be served with the Marmite BBQ Ribs I made for dinner… a very simple salad with just lemon for dressing … very suitable served with grilled meat or fish or even on it’s own by adding some salad beans


for 2 of us, I used ½ cup quinoa … I like to toast my quinoa in a heated hot pan …


…add 1½ cups water and boil until the quinoa is tender  …


…drain the quinoa and set aside to cool …


I’m preparing only for 2 of us so I merely use 2 small florets …chopped into small bits …


…likewise with broccoli …


…other ingredients I used are : 1 chopped celery; 1 small bunch chopped scallions/spring onion; ¼ cup chopped parsley; …1 used 1 seeded chopped tomato for added colours but you may use capsicums


Mix all the ingredients in a bowl, squeeze in juice of one lemon and mix thoroughly and set aside in the refrigerator for the flavours to develop

Smoked Haddock & Colcannon


A very quick and easy meal to whip up … either for lunch or a light dinner … simple yet delicious!



2 smoked Haddock fillets .. this is dyed as I can’t get undyed ones …


Peel, cut potatoes into quarter and boil with some salt


Blanch the cabbage or kale and chopped it up …. finely chop the onion


Mash the potatoes, add in the chopped cabbage and mix well … add a little milk if the mashed potatoes is too stiff


Add the cooked onion and mix well with the the mashed potatoes & cabbage/kale


Season with freshly ground pepper and salt


Turn the potato mixture onto a very hot pan ….


… spread potato mixure out .. fry until brown …


….cut it roughly into pieces ….


…continue frying until it is crisp and brown


Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover


Ingredients :

2 smoked haddock fillets, preferably undyed about 140g/5oz each

            good splash milk

            2 eggs

1 tsp vinegar

For the Colcannon :            

300g  potatoes, peeled & boiled

300g curly kale or cabbage, blanched

milk, if necessary

50g butter

1 medium onion, finely chopped

salt & ground black pepper

Methods :

  • To make the Colcannon : mash the boiled potatoes 
  • Chop the blanched kale/cabbage …add to the mashed potatoes and mix well … stir in a little milk if the potato is too stiff
  • Melt a little butter in a frying pan over a medium heat and add the onion …cook until soft …remove from heat and mix well into the potato & kale/cabbage mixture
  • Add remainder of butter to the pan … when pan is very hot, turn the potato mixture onto the pan and spread it out
  • Fry until brown, then cut it roughly into pieces  and continue frying until they are crisp and brown … set aside and keep warm
  • Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover
  • Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily
  • Meanwhile, get a pan of water on for the eggs … add a tsp of vinegar to the water … crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft
  • Divide the colcannon between 2 plates ….top with the haddock then a poached egg 

Cheesy Bacon Egg Muffins


If you love bacon, if you love cheese, if you love eggs … you simply gotta try this simple yet lip-smacking egg muffins!!!  … served up atop a bed of rockets & red chard salad + slices of beef tomatoes  (would prefer cherry tomatoes but I ran out of those!)


I made 4 egg muffins … 2 of each of us …  so, I lined 4  cups of my muffin tray with 4 slices of bacon … and bake for 15 mins in a pre-heated oven at 220ºC


Cube a medium potato or 2 small potatoes .. heat up a pan with a little olive oil, toss potato in oil then cover to let it cook for about 10 – 15 mins


Cube about ½ cup of cheese of your choice … I used mozzarella …


When bacon is done, remove from oven and remove some of the oil if you find too much of it in the cups by blotting it off with a paper towel .. meanwhile, reduce oven temperature to 190ºC


Put equal portion of the potato cubes in each cup and top with equal portions of the cubed cheese


Whisk 3 eggs with a dash of freshly ground black pepper


Pour whisked eggs into the muffin cups … bake in the pre-heated oven for 15 minutes or until firm & done


Voila! Look at these golden puffy egg muffins … who could resist them!!! 🙂 


Just look at those awesome cheese oozing outta the muffins … yum, yumm, yummmmmilicious 😉 … I served up atop a bed of rocket & red chard salad

Red GrapeFruit & Parma Ham with Blue Cheese Salad


This is an awesome salad combination which is bursting with flavours that compliments each other … the salad greens consists of arugula, celery, tomatoes, lolla rosa & frisee… drizzled with a zesty Italian dressing


This is a similar salad minus the blue cheese for moi 😉

Sesame Crusted Tuna with Chili & Ginger Dressing


Absolutely lip-smacking delicious .. served up with an Avocado & Cucumber Salad … this is done medium-rare the way I love my tuna steak to be done 😉


Chopped-up shallots, chillies & finely grated ginger for the dressing


More ingredients for the dressing … light soy sauce, fish sauce, rice vinegar, lime juice, sugar


Fry ginger, shallots & chili in the heated oil for 3 minutes


The Chili & Ginger Dressing done … set aside to cool


I served up with an Avocado & Cucumber Salad …. slice avocado & cucumber thinly and put all in a bowl along with one tablespoon of chopped peanuts & some chopped chives


Toss the salad ingredients with lime juice to combine and set aside


I used a block of 500g tuna steak which I sliced into 2 x 250g steaks … in this pix is the coating ingreadients … fennel seeds, freshly ground pepper & sesame seeds


Tuna coated with the seeds mixture ready to be pan-fried


Cook the tuna to the doneness of your liking … I love mine medium-rare whereas my hubby likes his to be done medium!


Hubby’s dinner … a medium-done Tuna 😉


Ingredients :

2 avocados

2 Lebanese cucumbers

1/4 cup roasted peanuts, roughly chopped

2 Tbs chopped chives

Juice of 1 lime/lemon

1/3 cup sesame seeds

1 tsp fennel seeds

2 x 250g pieces tuna steak

1 Tbs oil

Ingredients for Chili & Ginger Dressing :

2 ½ Tbs olive oil

4cm piece ginger, finely grated

3 shallots, finely chopped

1 bird’s-eye chilli, seeded, finely chopped (add more if you like spicy)

1/3 cup caster sugar

½ cup rice vinegar

1 Tbs light soy sauce

1 Tbs fish sauce

Juice of 1 lime/lemon


  • To make chilli and ginger dressing …. heat oil in a small saucepan over low heat … add ginger, shallots and chilli and cook, stirring, for 3 minutes or until soft……stir in sugar and vinegar until sugar dissolves, then simmer for 5 minutes to mellow the vinegar taste …add 2 tbs water and bring to the boil….remove from the heat then add soy sauce, fish sauce and lime juice, and stir to combine ….set aside to cool
  •                To make salad, cut avocados into thin wedges ….slice cucumbers in half lengthwise, remove seeds and thinly slice on the diagonal …place avocados, cucumbers, nuts, chives and lime juice in a large bowl and toss to combine
  •                 Place sesame and fennel seeds on a plate and season generously with freshly ground black pepper…press a piece of tuna into seed mixture to coat evenly then turn over and coat the other side….repeat with other piece of tuna
  • Heat oil in a large frying pan over medium–high heat…cook tuna for 1½ minutes each side for medium–rare or until cooked to your liking
  • Divide salad among plates ….slice tuna and place next to the salad… drizzle the chili & ginger dressing over the salad and the tuna

Traditional Whole Cabbage Kimchee

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This is the most popular type of kimchee throughout the Korean peninsula and has been for many generations … the Kimchee is assembled and allowed to ferment, which preserves it during the winter months when few fresh vegetables are available 🙂


…some of the core ingredients, besides cabbage … radish, scallions/spring onions, carrots …


Whole cabbage … soak in brine for 16 – 18 hours or overnight …


I use weight to ensure cabbage is fully submerge in the brine …..


Scallions … sliced into 2″ lengths


I used a pestle & mortar to crush the ginger & garlic


Julienned carrots


Seen here are shredded radish and also radish cut into 2″ thick rounds … the latter I add to make radish kimchi 😉


I used Korean Anchovies Sauce … fish sauce or fermented fish paste may be used instead


Red chilly flakes … I bought this in a Korean supermarket


The wilted whole cabbage … squeezed dry of the brine


To make the rice porridge … dissolve 1 Tbsp rice flour in ¾ cup water, bring to the boil and set aside to cool


The red paste


Stuffing the red paste by raising each leaves of the cabbage


The whole cabbage completely stuffed with the red paste


Mix some of the red paste with the radish rounds


I used a pickled jar for the Kimchee to ferment in but it will be better to place whole stuffed cabbage flat in a storage container …but never use a reactive metal container … porcelain is best


Kimchee served up after due fermentation 🙂


Ingredients :

2 -3 fresh and firm-headed whole cabbages, about 3 kg

½ cup course sea salt

5L water

500g radish, julienned (more if you wish to also make Radish Kimchee)

1 cup julienned carrot

1 quantity rice porridge (see above)

½ cup clear fish sauce or ½ cup fermented shrimp paste or ½ anchovies sauce

¼ chilly flakes

1 tsp red hot dry chilly flakes (add or lessen according to taste)

1 tsp fresh garlic, crushed

¼ cup fresh ginger, peeled and crushed

10 scallions, cut into 2″ lengths

Methods :

  • Trim and discard discoloured outer leaves of the cabbage .. cut it in half lengthwise from the top down ¹/3 of the length toward the root aend … hold both parts of the cabbage firmly and pull it into half 
  • To make the brine, mix the salt with the water in a glass, stone or plastic container and put the cabbage upright into the container and soak for 16 – 18 hours or overnight … rinse the cabbage thoroughly in cold water and drain well
  • Mi the radish with 1 Tbsp salt to wilt it … do not rinse
  • To make the red paste : in a large mixing bowl put the rice porridge, fish sauce, chilli flakes, garlic and ginger paste …mix with the wilted radish and carrots …add the scallions and stir gently to mix
  • Lift up the leaves of the cabbage which are still attached to the core and push a little red paste between the leaves in a layering process … do this until all cabbage is stuffed
  • Take two of the flexible outer leaves and fold them around the cabbage halves to wrap the stuffing inside … the leaves of the tip of the cabbage are folded over and tucked into the outer folded-over leaves
  • Place the stuffed cabbage halves flat in the storage container with the inner leaves facing up, keep in a cool, clean, shaded place or refrigerator to ferment
  • If the container is not tightly packed, fill the empty space with a light brine made from 1 Tbsp salt dissoved into 1 cup of water … the brine should completely cover the cabbage (do not expose the cabbage to any air) … cover and ferment for 3 – 4 weeks in a cool place … sample after 2 weeks to test its strength

Oyster Sauce Kailan (Chinese Kale)

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I use ‘baby kailan/Chinese kale’ here … blanch kailan in boiling water for 2 minutes .. set aside… fry some sliced shallots in 3 Tbsp oil in a heated pan and then add chopped garlic and fry until fragrant and golden brown …. lift off heat and stir in 1 Tbsp oyseter sauce, 1/2 tsp sesame oil &  1/2 tsp Shaoxing wine … pour sauce mixture over blanched kailan …. you can use broccoli sprouts if you can’t get kailan


Perfect Chips

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The choice of potato is important for a good chip. A floury potato is best as they have a soft, dry texture making them good for chips. Look for King Edwards, Maris Piper, Romano or Desirée potatoes. Use a good vegetable or oil!


Not the healthiest cooking methods ever but deep-fryng is best way to get golden, crisp chips 😉


Golden, crisp home-made chips …. seen here served up as Fish & Chips meal with some garden peas!



250g potatoes per person, peeled

1 litre Vegetable oil, lard or dripping to cook


  • Cut the potatoes into 1cm slices then slice these into 1cm-wide chips …place the chips into a colander and rinse under cold running water
  • Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 – 4 minutes … drain through a colander and dry with kitchen paper
  • Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan…blanch the chips a few handfuls at a time in the fat for a couple of minutes…do not brown them
  • Once they seem drier and slightly cooked remove from the fat and drain, set aside and keep covered and at room temperature until needed
  • Reheat the fat to 200°C and cook the chips until golden and crisp about 5 – 8 minutes … serve immediately

Sesame Coated Tuna with Chilli Spiced Mango Sauce

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This is a an awesome way to cook your Tuna Steak …. with a touch of Oriental taste … and the Chili Spiced Mango Sauce is good with chicken or any strong flavoured fish, such as swordfish 🙂 … you could serve these in smaller portion as a starter on a bed of rocket salad!


Seasoned tuna steaks with freshly ground pepper and some salt


Brush steaks with some oil and coat with sesame seeds … you may use a mix of white & black sesame seeds if you so desire …. seen here coated with all white sesame seeds … then pan fry on a heated pan with some Canola oil to the doneness you prefer your steak to be