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Featured, In The Kitchen

Vegetarian Paella Recipe

July 27, 2015

With a spanish craze that occurred this weekend, I thought I would share my veggie paella recipe!


    • (2 servings)
  • For paella
  • Bomba rice (100g)
  • Portobello mushrooms (30g)
  • Yellow bell pepper (30g)
  • Orange bell pepper (30g)
  • Asparagus (30g)
  • Garlic (30g)
  • Red onion (30g)
  • Tomatoes (100g)
  • Vegetable stock (350ml)
  • Salt (6g)
  • Smoked paprika (3g)
  • Olive oil and saffron powder to taste
  • For aioli dressing
  • Milk (50ml)
  • Garlic (1/2 tsp)
  • Olive oil


Prepare tomato purée
  • Finely dice the vegetables.
  • Halve the tomatoes and grate into a purée.
Sauté the vegetables
  • In a paella pan on high heat, cook the garlic, olive oil and salt. Add the bell peppers, asparagus, onion and portobello mushrooms and sauté.
Cook the rice
  • When the vegetables are fragrant, stir in the tomato purée.
  • Add saffron powder, paprika and rice. When the rice is coloured, add the vegetable stock. Let the liquid reduce for about five minutes until it is level with the top of the rice, shaking the pan occasionally.
Bake the paella
  • Bake the paella in an oven at 188°C for eight minutes.
Prepare the aioli dressing
  • Using a hand blender, combine the cold milk, garlic and a pinch of salt until it starts to foam.
  • While blending, add olive oil from a piping bottle until the mixture achieves a mayonnaise-like consistency.
  • Serve the paella in the pan, topped with spoonfuls of aioli.
Featured, In Focus, In The Kitchen

Nespresso, for real coffee lovers.

May 29, 2015

Have you ever been out to coffee with someone, and they order the most sugary sweetest future-diabetic coffee thing they can find?

One Caramel Cookie Latte, extra cream , extra caramel please? …. That was good coffee!” 

Pfft, and you call yourself a coffee lover?

Nespresso is not for the weak-hearted sugary puffs, it’s for the real coffee lovers. The ones that love smelling coffee beans around the world, enjoy the froth, and get excited when the bittersweet coffee hits the tongue!

Nespresso welcomes a new member to its family of sleek and stylish coffee machines.


Named Lattissima Touch, (my next Christmas present) it’s redesigned for coffee connoisseurs who enjoy their coffee with milk. Not only does it shorten the pre-heating time for coffee and milk, it also boosts six recipes – Ristretto, Espresso, Lungo, Latte Macchiato, Cappuccino and milk froth – now every coffee lover can personalise your recipes that suit your mood even more with a touch of the tactile buttons. I lie not, I love Caramel Latte’s every once in a while!

For the coffee base, choose among 23 Grand Cru editions the brand has to offer – from a wide variety of aromas and flavours, you can match your tastes and preferences for the perfect cup of coffee at different times of the day. Lattissima Touch is available in Glam Red, Glam White and Glam Black and costs $3,688.

FYI, my future brother in law gave me the most amazing Ice Coffee recipe using a nespresso machine.

1. Simply put in the nespresso capsule of your choice and fill your cuppa.

2. Add it to a tall glass, add a handful of ice, 1 spoon of brown sugar and half a glass of milk.

3. Sit down, open up a book and drink.



Entree, Featured, Hong Kong, In The Kitchen, Western

Curry Chicken Salad Sliders Recipe

December 28, 2014

Craving a slider? How about whipping up mini curry chicken salad sliders for your guests this weekend within 10 minutes prep time?

It’s a healthy and amazing way to indulge in a burger once in a while!

Curry Chicken Salad Sliders
Curried Chicken Salad and Crabcake Sliders (3 of 6)
Prep time
Total time
Serves: 4
  • 3 cups shredded chicken (I used rotisserie)
  • ⅓ cup light mayonnaise
  • ½ cup plain yogurt
  • 5 teaspoons yellow curry powder
  • 1 tablespoon fresh lime or lemon juice
  • 1 teaspoon honey
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ to ⅓ cup medium red onion, chopped
  • ½ cup dried cranberries
  • ⅓ cup salted roasted cashews, coarsely chopped
  • 1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped (optional)
  1. Soak the cranberries for about 10 minutes to soften them up. Another quick method is to microwave them for about 1 minute in enough water to cover them.
  2. In a medium bowl, add the mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper.
  3. Whisk until blended.
  4. In a separate large bowl, add the chicken, onion, cranberries, cashews and mango (if using) and stir gently to combine.
  5. Fold in the mayonnaise mixture and combine all ingredients well.
  6. Serve immediately over slider buns or store in the refrigerator for 2-3 days.


Enjoy! xx


From Fit Fun Delish , click here to view.