I just wanted to do a quick post today on the leftover Colourful Crunchy Coleslaw that I made on Saturday…
To the leftover coleslaw, I added a green apple that I roughly diced and a roasted chicken breast marinaded with salt, cracked black pepper and dried parsley. I diced it, mixed it well and…there you have it…another quick meal! 😋
Have a happy Monday! ☺️
I’ve always loved coleslaw but I find that the ones you can get at the supermarkets are always way too creamy and even sweet sometimes. I think the last time I actually bought a tub of coleslaw was maybe 2 or 3 years ago. I now enjoy making my own colourful coleslaw where I use purple/red cabbage instead of the usual white ones to give it that bright pinkish, purple tint!
What you will need…
• half a Purple cabbage (sliced lengthwise)
• 3 Carrots (sliced lengthwise)
• half a red onion (thinly diced)
• 2-3 tbsp Mayonnaise
• juice of half a lemon
• A handful of walnuts
• a little salt & half tsp cracked pepper to taste
1. Prep all the veg by slicing them. You could easily use a grater but I like lots of texture and crunch in my coleslaw.
3. Add lemon juice, salt & pepper and mayonnaise to the veg…now comes the fun, messy part…with your hands, mix them up…get in there and get messy! (…or you could use cutlery). You can add the walnuts now or just before serving. Cover with a cling film and leave to refrigerate for at least 30 mins before serving.
Serve with any meal of your choice!
Do try out the coleslaw, it’s crunchy, tangy and far healthier than the ones you can get from the supermarkets! Lots of leftovers for lunch today too!
Have a fabulous Sunday! 💛
A few days ago I really wanted a good apple crumble. Unfortunately you can’t get it here, so off I went online searching for inspiring ideas. If you have been following my blog, you will notice that I’m not into making time consuming food/dessert unless it’s absolutely necessary. I came across one of Jamie Oliver’s recipes but I did make some minor changes to the recipe though to suit my own taste…
For the filling…
• 400 g apples, cored and quartered (I opted not to peel the skin)
• 50 g brown sugar, to sweeten
• 50ml water
• 1 tsp ground cinnamon
1. Preheat the oven to 190°C. Core the apples, quarter and cut into chunks.
2. Put the apples into a pan with the sugar, water and cinnamon. Cook over a low heat for 15 minutes and place in a small ovenproof dish (add more water should it dry up while it’s cooking in the pan.)
3. Place the flour and oats in a bowl and mix well. Cut the butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.
4. Cover the fruit with the crumble mixture. Bake for approximately 20 minutes or until the crumble is golden and the apple hot.
It was super yummy and I will definitely be making it again!
Have a great weekend! 😊
A good friend gave me a spice called Za’atar (Zaatar) that she brought over from Kuwait. Za’atar is a mixture of sumac, sesame seed and herbs frequently used in the Middle East and Mediterranean areas. It’s usually used on meats or mixed with olive oil to have with bread.
So, last night I tried it out on some aubergines ~ Za’atar infused roasted aubergines on pitta bread, topped with Greek yoghurt.
What you will need…
• Aubergines (cut into squares)
• Garlic (whole)
• Onion (roughly chopped)
• Cherry Tomatoes (whole)
• Za’atar spice
• salt & pepper to taste
• a good olive oil
• Greek yoghurt
*I’ve left out the quantity as this can be done according to your own taste*
1. Preheat oven to 180 degrees celcius and place the aubergines, onions, garlic and tomatoes on a tray. Sprinkle the za’atar spice, salt & pepper to taste along with a good drizzle of olive oil.
2. Place in the oven and cook for 20 mins or until aubergines are cooked.
4. Remove pitta bread from the oven, place the aubergines on top of them and return to the oven for another 10 mins.
5. In a bowl, mix some greek yoghurt with salt & pepper, a little lemon juice, za’atar spice and chopped cilantro.
6. Top the aubergines on pitta bread with the greek yoghurt and serve immediately.
I also ended up abandoning the cutlery and used my hand instead to devour this dish! Messy, but oh so worth it!
Note: I think you can purchase Za’atar spice in any middle eastern food store or even online.
Nasi Goreng means fried rice in Malay and you can put almost anything you want in it, be it seafood or poultry and any veg of your choice. It’s also a very easy dish to make, you just basically throw everything in the wok and fry away! Here is my take on a very simple Nasi Goreng…
• 1 chicken breast (thinly sliced)
• 1 red onion (sliced)
• 1 sweet red pepper (sliced length wise)
• 1 small tin of sweet peas
• 1 carrot (sliced)
• 3 cloves garlic (minced)
• 2 chunky slices of ginger
• chilli paste or fresh chilli (quantity according to your own taste)
• fish sauce
• sesame oil
• sunflower oil
• cooled boiled rice
• Spring onions for garnish
1. In a heated wok add a tablespoon each of the oils.
2. Add the onions and sauté for 2 to 3 mins before adding the sliced chicken.
3. Once chicken is cooked, add the garlic, chilli and ginger. Fry this for another 2 mins.
4. Add the cooled boiled rice, fish sauce, vegetables, sweet peas and fry until the rice is coated with the mixture. (I say cooled boiled rice because if fried when hot, the rice will clump together).
5. Sprinkle with the chopped spring onions and it’s ready to serve.
Have a great Tuesday! 😊
It has been a cloudy, cool Sunday today and what better way to spend it by baking something simple to have with a cup of tea. I was browsing online and found this lovely Date Loaf recipe and decided to try it out.
• 180g dates, pitted and chopped
• 120g brown sugar
• 55g butter
• 250ml boiling water
• 220g self raising flour
• 1 tsp bicarbonate of soda
• 2 tsp vanilla essence
(the original recipe used 200g of soft brown sugar but I thought it would be way too sweet for my liking so I reduced the quantity and it came out sweet enough)
1. Preheat the oven to 180 degrees celcius. Grease and flour a loaf tin.
2. In a large bowl, combine the chopped dates, brown sugar, butter and boiling water. Leave to stand for 15 minutes or until cool.
3. Into the liquid mixture, stir in the sifted flour and bicarbonate of soda. Pour the batter into the prepared tin.
4. Bake in the preheated oven for 45 minutes. Keep checking to make sure it does not overcook.
Allow to cool before slicing…
The loaf turned out lovely and moist and it would have been perfect with a drizzle of butter scotch sauce but that would just be naughty! 😊
I don’t know about you but I just love dates and always have them in the pantry to snack on. It also reminded me of the time when we were in Dubai in 2011 and found THIS…
Hope you are all having a relaxing long weekend! 😊
Since living in Spain, both my husband and I have really missed having Hummus with raw vegetables & also with crusty bread. I tried making it once in the UK but it didn’t turn out as good as the ones we bought from the middle eastern take out place.
So, while reading through some of the blogs I follow last night, Alice from A Life Moment posted her Hummus recipe! It was as though she read my mind and I just HAD to make it today!
So here is Alice’s recipe…
• 1 can of chickpeas (she boils it for 15 mins before making the hummus)
• the juice of 1 lemon (she added the zest, I forgot it but lets just pretend it’s in there 😊)
• 3 tsp of yoghurt (I used Greek yoghurt)
• 1 clove of garlic (grated)
• 1 tsp olive oil (I used 2 tbsp as there were more chickpeas in the jar here compared to the tinned ones in the UK)
Blend all the ingredients above until creamy and it’s ready!
Thank you Alice of A Life Moment for sharing the Hummus recipe, it was really yummy!
Have a great Saturday to all! 😊
After a few days of not having any rice while my friend was over for a visit, I decided to make this colourful dish so full of fresh flavours to have over some rice for dinner last night.
For the chicken…
• 6 pieces of chicken thighs & drumsticks
• 1tsp ground turmeric
• 2tsp cracked black pepper
• 2tbsp sesame oil
• salt to taste
(Rub the chicken with the above ingredients and marinade for at least 3 hours)
For the sauce
• 150ml sweet chilli sauce (you can get this in any Chinese supermarket)
• 3 cloves garlic (minced)
• 2 thick chunks of ginger
• 1 small red onion (cut in rings)
• half sweet red pepper (cut in chunks)
• half sweet green pepper (cut in chunks)
• Pineapples (quantity as desired!)
• Chopped cilantro & spring onions (scallions)
1. Preheat oven to 180 degrees celcius and place the chicken to roast for 1 hour or until skin is crunchy.
2. In a heated wok, add 1 tbsp of sunflower oil and 1 tbsp of sesame oil and sauté the onions, garlic, ginger and peppers for 2 mins.
3. Throw in the pineapples and cook for a further 5 mins or until the pineapples are slightly soft.
Sweet, a little bit spicy, SO simple and plenty leftovers if you’re just cooking for 2!
Have a happy Thursday! 😊
I was chatting with my cousin on whatsapp yesterday and she said, “Hold on, I’m going to heat up Mama’s bubur kacang.” I was almost drooling when she said that. Both my aunt and my mum make the most amazing bubur kacang.
Bubur kacang is a sweet, Malay and also an Indonesian dish that we usually have for afternoon tea, dessert…or anytime you want really! It is just super yummy!
“Bubur” means porridge and “kacang hijau” means green beans, better known as mung beans. You can’t really call it a porridge but that’s the direct translation anyway. So today, I went to the Chinese supermarket and got some mung beans. I was given the “agak agak” (estimate) measurements from my cousin so I gave it a shot…
1. Soak the mung beans in water for at least 2 hours before cooking (although, when I spoke to my mum today, she said soaking them was optional)
2. Simmer the mung beans in water until they are soft and breaking up a little. Add more water if you need to.
3. Add the coconut milk, sugar, salt and simmer for another 15 mins or until the mixture thickens just slightly.
I am having it as I write this post and I must say, it is yummy! Sweet, simple & brings back memories of being in Singapore again!
Do give it a go and enjoy! 😋
The recipe serves 6.
(Feel free to adjust the quantity of sugar, I like my sweets not too sweet.)