Honey Chicken Sneak peak!

This sneak peak will go away when i post the actual recipe up!

Here's what you have to look forward to when i post the next recipe up.
It's a yummy honey chicken recipe with spicy salad, served with a slice of orange on the side.

 Looks delicious, right?

I'll be putting this up really soon, probably by tomorrow, so check back them!

Choco-Rice Pudding

Hello everyone!

Sorry about my not updating lately. I had final exams and then I started a new job; needless to say I did not have that much time in my hands to sit down and write up recipes.

But, the Christmas break has begun and I have some delicious recipes to share with you.

Here is some rice pudding made for desert. The difference from the conventional rice pudding is that this isn't made with any milk.

Instead, it's made with almond milk and coconut milk. The choice is up to you, both almond and coconut milk is really good.

Also, you can add some raw brown sugar and cocoa powder in it, making it even better!

The rice used is glutinous rice (sticky rice), which makes it more sticky and much MUCH better for making any sort of rice pudding.

Start by cooking the rice in some water, half the dosage you would usually put and when it almost absorbs all of it, add the coconut or almond milk in it.

You can add the rest of the dosage you would add as water, but in reality you can keep adding as much as you want because the rice will keep on absorbing it, be the judge, it depends how firm you want your pudding to be.

 Keep on a medium fire and occasionally stir so as to prevent the rice from sticking to the pot. Add your sugar (2 tablespoons) and cocoa powder. Also, add a teaspoon or so of cinnamon, as well as some raising and dried cranberries.

And thats all folks. It's simple, lactose-free and a delicious desert for those who want a 'healthier' desert.

More recipes coming soon!

Let me know what you think and feel free to give this a try!

Haddock delight.

 This is really simple. Using the leftovers from yesterday's pork dish (aka wine sauce and potatoes and whatever else you may have), we added 4 small haddock fillets in our crock-pot along with some vegetables and tandoori powder. Let it cook for 4-6 hours, turn it on high until it warms up and then back to low.

For the rice, we cooked it (1.5 cups) separately while we lightly fried one red pepper, one yellow pepper and about 10 thin asparagus chopped up.

After frying the vegetables for a minute or two, we mixed 2 tablespoons of soysauce and 1 tablespoon unrefined, raw brown sugar and stirred it together. Add a few tablespoons of the rice into the soy sauce mixture and continue stir-frying until it gets covered well.

Add that soy sauce/rice mixture into the rest of the rice and mix.

That's it, you're done! Take a look at more photos. I hope you enjoyed this, give it a try and let me know what you think :)

Rosemary Pork tenderloin in Crock-Pot.

 Here's a nice recipe done in the crock-pot. We got everything ready at night, turned the crock-pot on and left it for 6 hours on low. Today, we turned it on again to warm up for about 2 hours. It was delicious!



For the Marinade

• 1 clove garlic in the marinade used for the pork
• pork tenderloin - enough for 2 people
• 1/2 cup balsamic vinegar
• 1 cup red wine

Start by marinating the pork tenderloin (sliced up) in the wine, vinegar and garlic for about an hour. When marinaded, remove the marinade, lightly fry the tenderloin cuts in a pan with olive oil and add everything (including the left over marinade) to the crock-pot, set it on high until it warms up and then turn it back to low, letting it cook for the night with the rest of the ingredients.

• 4 medium-small potatoes cut up
• 1 onion in half
• rosemary
• thyme
• bay leaf- crushed and spread out
• water
• olive oil - enough to cover the surface
• 1 clove garlic in the potatoes

 Here's the result. Pair it with a homemade salad and use the sauce from the crock-pot as a dressing.  The pork tenderloin is so juicy, soft and just melts in your mouth. The taste of vinegar is not overpowering, it adds a great taste to the meat and potatoes.

Try it out and let me know what you think!

Shrimp-Herring dish

I love smoked herring. It's been an accompanying piece whenever I eat beans, black-eyed peas etc. My favourite part is the egg sack/roe. But in this case the store only sells small (really small) sliced herring fillets. Since it's so salty, we put it together in a dish containing shrimp and veggies.

• 1 tablespoons soy sauce
• 2 tablespoons olive oil
• 4 small slices of smoked herring
• Shrimp
• Frozen vegetables of your choice

We eyeballed the vegetables and shrimp. You can put however many you want that will suit your needs. In this case, it served two.

We thawed the vegetables as well as the herring and shrimp.

Place everything together in a cookware (drizzle the olive oil and soy sauce on top) and set in a preheated oven at 300 degrees F for 10 minutes. Just ten. We don't want all the nutrients to go away.

The result is a delicious, saucy meal that's been enriched by the aroma provided by the herring, which is hiding underneath the vegetables and shrimp. We placed 2 herring slices on each side of the dish.

Quich and easy, delicious and healthy!

Hope you like it :)

PS: There's a lot of sauce that will be left over in your cookware. Don't let it go to waste. I put it in along with the food and took some pita bread, tore it up and let it absorb the liquid. It was so good!

Tofu Vegetable Puff Pie!

Hello!! I've been MIA for about a week, sorry about that. But now I'm back and with a delicious, different kind of pie made with Tofu. You can see the tofu above, it's marinading in half a teaspoon of masala curry powder (you can pick some up at your local Indian grocery store, or at a supermarket near you). 

It was our first try doing vegetable pie (xortopita) using tofy as our dairy alternative. It turned out really good, but already we've realized that it would've been better if we had added onion and if we had let the boiled vegetables sit for a while until some water drained away.

Here's what we used.

• 2 1-inch slices of firm tofu, marinated in half teaspoon masala curry powder.
• 1/2cup spinach 
• 1/2 cup celery
• 1/2 cup kale
• 1/2 cup leek
• salt/pepper to taste
• 1 package of butter puff pastry
• spry/shortening to oil our cookware so our pie doesn't stick

We boiled the vegetables, and let them sit for a bit. Put salt/pepper or any other seasoning of your choice. Meanwhile we set out half of the butter puff pastry on our oiled cookware and we started to preheat our oven at 350 degrees F.

 Put your vegetables in the pastry spreading them out.

Add the marinated tofu on top of them. The tofu will provide a spicyness due to it's masala curry taste. We also added the juice that you can see from the photo of the tofu being marinated.

 Start wrapping our filling with the pastry. Don't force it, we don't want it to tear up.

 Add the other half of our puff pastry packate on top, and continue wrapping it up until it's all covered up.

That's it! We placed it in our pre-heated oven at 350 degrees F for about half an hour, or until golden-brown.

It tasted great. BUT, we also thought that next time, we'll put a medium onion chopped up in our mixture. However, unlike our vegetables, we aren't going to boil it beforehand.

What do you think?