B’s Recipe Index

The list of my tried and tested recipes that I’ve blogged about so far!

Appetizers

Avocado (Mustard-Mayonnaise) Crusted Chips

B’s Butternut Squash and Sweet Potato Mash

B’s Basil Pesto Bruschetta

Bread Cups with Fresh Guacamole

B’s Crunchy Chickpea Bites

B’s Crispy Kale

Easy Stove Top Homemade Salty Popcorn

B’s Grilled Potatoes

Quorn Steak Sushi

B’s Mediterranean Lettuce Cups

Makhani Potato Bake

Baking

Coconut Scones

Eggless Scones

Extremely Easy Banana-Nutella Boats

B’s Eggless Scones (Revised Recipe)

Cookies

B’s 2 Ingredient Granola-Banana Cookies

Chewy Brownie Cookies

Sugar Cookies

Breads

Cheese Loaf

Easy Home-made Artisan Bread

Olive & Cheese Breadsticks

Desserts

B’s Eggless Oven Pancake 

B’s Eggless Milo Custard

B’s Frozen Banana Ice Cream

B’s Easy 3 Ingredient Ice-cream:  Banana, Nutella & Peanut Butter

B’s Nutella Croissant Bread Pudding

Fruit Jelly

Sago Custard

Mains

Asparagus, Tomato & Olive Pasta

Chinese Crispy Noodles

Chinese Style Ginger Glazed Brussel Sprouts

B’s Easy Vegetarian Chow Mein (Chinese Noodles)

B’s Easy Jacket Potatoes

B’s Red Sauce Topped Over Spinach & Ricotta Tortellini (Easy)

Eggless Oven Pancake with a Mexican Quorn Minced Twist

Easy Sushi Bowl

Kitsune Udon (Japanese Noodle Soup)

Makhani Paneer

Mushroom Feta Spaghetti

Scrambled Tofu

Eggless Tofu Frittata

Pad Thai

Peanut, Almond & Walnut Satay Sauce Noodles

Pineapple Fried Rice

Poha – Flattened Rice

Vegan Jacket Potatoes (With Creamy Avocado & Sweet Corn)

Vegan Savoury Masala Pancakes (Chilla)

Vegetarian Tuna Jacket Potato with Avocado and Chia Seeds

Salads

B’s Easy Coleslaw Salad

B’s Multi-seeded Cranberry Salad

B’s Summer Salad

Spreads

B’s Basil Pesto Spread

B’s Easy Home-made Peanut Butter

B’s Oregano Cashew Dip

B’s Quick and Healthy Hummus

Guacamole (Avocado Spread)

Drinks

B’s Easy Green Smoothie

Ferrero Rocher Banana Smoothie

Fresh Raspberry Lemonade

Foodie Fridays: Sago Custard

I’m going for a BBQ at a cousins’ house later in the evening – so thought I’d take something along, just because I’m quite nice that way 😉  Wanted to make something easy (ok so I’m not THAT nice 😉 but nice enough!) What was imperative was that I didn’t have to go hunting for ingredients.  I hate that.  My criteria for being nice was: something basic but tasty.  So I looked through my recipes and came across sago custard.  Sago Custard is a family recipe, my aunt’s to be precise.   I haven’t made it since I lived in Australia.  So really has been ages.

For those of you who have never made sago.  Don’t fear as B is here!  🙂  I’ll guide you step by step.

Firstly, you need sago (made from tapioca FYI) seeds!  If you need to go buy these little tapioca seeds, they look like this:

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Secondly: Boil water and add 1/4 cup sago seeds after water is boiling.  Leave it to simmer for 10 minutes.  Keep stirring so the starch content does not stick.

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It should like the above after 5-7 minutes.  Where you can still see white dots.  Keep simmering.  The aim is to make it translucent.  After 10 minutes, switch the heat off and cover with a lid for another 10 minutes.  It will then become completely translucent.

Thirdly:  Sieve it with running cold water to remove excess starch.  Keep aside.  The sago is ready to be added to the simple dessert.

Aunt’s SAGO CUSTARD

Makes: One bowl

Ingredients:

  • 2 cups of milk
  • 1/4 cup evaporated milk
  • 3-4 tbsp custard powder
  • 1/4 cup sago
  • 1/3 cup sugar
  • vanilla essence

Method:

  1. Boil milk and sugar.  Add evaporated milk.
  2. Dissolve custard in water.  Add mixture to milk.
  3. Add in pre-boiled and washed sago.
  4. Refrigerate to set.

**It is nice hot as well.  A good dessert for Winter!  I decorated it with strawberries – just cause its prettier that way!

Here’s the final product!  Hope everyone enjoys it at the BBQ 🙂

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xx

B

Foodie Fridays: B’s Mediterranean Lettuce Cups

Hope everyones doing well.  It’s Friday so I’m sure the weekend makes everyone smile. 🙂

Foodie Fridays have been pretty fatty, should be called Fatty Fridays honestly.  Today was pretty healthy – I have to admit.  Well so far at least!  I had leftover hummus (the link will direct you to my recipe) from yesterday and thought I’d eat it differently.  Had Baby Gem Lettuce in the fridge which made me think of lettuce cups!  Baby Gem Lettuce are the best for lettuce cups as the shape holds very well as opposed to other types of lettuce – just FYI. I strongly recommend it!

hummus cups

Don’t they just look absolutely yummy?  They were better than good enough to eat, as far as the aphorism goes.  Very refreshing for a hot day in London (rare to have hot days here!).  Surprisingly, even my husband loved it for lunch.  For him it was more of a snack to be honest!

B’s Mediterranean Lettuce Cups

Makes: As many as your leftover hummus can fill!

Ingredients:

  • Hummus (home-made) or store bought
  • Baby Gem Lettuce
  • Olives

Method:

  1. Wash lettuce with cold water and assemble in a plate.  Leave it in the fridge for 10 mins if you want it nice and chilled.
  2. Spread hummus on it.  Top it off with olives!
  3. Voila! Eat and enjoy 🙂

So simple.  Yet so delicious and pretty!

xx

B

Foodie Fridays: B’s Quorn Teriyaki Steak Sushi

I absolutely LOVE sushi.  I guess being brought up in Japan does have something to do with that.  Japanese food is definitely an acquired taste.  However, in recent years the growing exposure to different cuisines has played a huge role in people experimenting with different flavours.  Japanese food is now everywhere.  Being vegetarian, the variety of sushi is limited in restaurants. 😦  Anyways, when you have a creative mind and hands that are willing to get dirty (dirty with food is always ok, not with mud. There’s a difference! I’m not an outdoor-hiking-kind fyi) then there’s no limit!

Having a love for aesthetics, the food I eat has to look as good as it tastes.  The taste is always takes precedence though, I will never compromise on taste.  Saying that, I would compromise on it just if it is very unhealthy and I’ve just come back from cardio. The cliche aphorism works well for me – health is wealth.

Ok, so you got the point.  The fact that the sushi looks impeccable and it is healthy makes it a winner.  Here’s a picture of the sushi I made:

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Please stare at it in awe as I did.  My husband thought it was very professional!  And I got tons of likes on Facebook and Instagram which boosted my ego.  Small things make me happy.  Happiness then leads to big things 🙂  So try being happy with small things in life, don’t just wait for the big things as they might not come and you’ll end up being a grumpy-old lady by then! I’ve met many, and boy are they unpleasant.

Back to Sushi –  just went slightly off tangent there.

B’s Quorn Teriyaki Steak Sushi Recipe

Makes: 3 rolls of Sushi (about 24 sushis – depending on the size) 

Ingredients:

  • 1 1/2 cups Japanese Rice
  • 6 Tbsp Sushi Rice Seasoning
  • Teriyaki Sauce
  • 1 Cucumber, cut in strips
  • Quorn Steak Strips (half the packet)
  • 3 Nori Sheets

Method:

  1. Cook rice in a rice cooker.  Japanese rice takes less water than normal rice, so be sure to check the instructions. The ratio of the rice I use is 1 cup rice to 1 1/3 cup water. Let the rice cool down, don’t refrigerate it.
  2. In the meantime, pour a bit of teriyaki sauce in a pan and cook steak strips.  Add water as needed, but make sure the end result is sticky steak and not watery.
  3. Add seasoning to the rice.  If you like it more on the sour side, add more.
  4. Oil Sushezi a bit before putting the rice inside, and follow instructions.  See the video- that’s what I did as this was my first attempt!
  5. Put cucumber on one side of your rice mixture, and the Quorn Strips on the other.
  6. Place glossy side of Nori downwards, and you’re ready to roll.
  7. Use water as a glue for the end of the Nori.  Refrigerate the roll for a while, then cut the sushi.  And put the cut pieces back in the fridge.  Sushi is best served cold with Japanese ginger and Wasabi.

Note:  Hands might get sticky with rice.  Keep bowl of water nearby and dip your hands in often to remove stickiness.To remove stickiness of knife when cutting sushi,  I like dipping knife in water after each cut.  Keeps the sushi clean and pretty!

Enjoy! Itadakimasu (いただきます)!  Have I mentioned I speak/read/write Japanese?  Ok so I do.  Not as well as before though, as I don’t have much practice anymore!

The phrase above translates to Bon Appetite 🙂

Foodie Fridays: Eggless Scones

I’ve really been wanting to eat home-made scones so thought I’d make them.  Last I baked them was a year ago in a friends’ baking birthday party.  It was actually an afternoon party where we bake what we eat (very smart of the host and I should incorporate this idea into my party planning) 🙂

I got this recipe from BBC FOOD and did not alter it – as I liked how it turned out!

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Yes its on my Paprika App, in case you’re wondering! 🙂  To make them eggless, follow the recipe through and at the end brush the scones with milk before baking.  It’s that simple.  Scones are faster and easier to make than cookies.  So get baking!

This is my baking process and the yummy end result:

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I can’t decide if I prefer clotted cream then strawberry jam or the other way around.  So the next morning I had it in reverse.  Both were delish!  Dilemmas of a true foodie.

Another interesting way to eat it is with a spread of Nutella and Peanut Butter.  My husband is not a fan of cream + jam and has his scones topped that way.  Although,  I like my scones done traditionally – clotted cream with jam = heaven.  So the choice is yours!

Added Notes:

Recently, I’ve improved on my scones and created a new recipe which I absolutely love.  Check it out – Coconut Eggless Scones

Foodie Fridays: Sugar Cookies

My little sis baked for my husband sugar cookies for me to bring back for him. Heart warming gesture. He completely adores this 10-year-old from Singapore.

And so do I.  Baking with a kid just makes the experience so much more fun.  🙂

While baking the night before my flight – I snuck in bites of cookie dough.  I’ve always loved the dough more than the actual cookie.  Although, in this case – this recipe is quite debatable as the thought of both make my mouth water.

So we baked eggless sugar cookies that came out yummy.  She had found a recipe online and we modified it a bit.  Hope you enjoy them 🙂

Warning: Sugar High might be on a High!

Eggless Sugar Cookies

Bakes 30-35 cookies (depending on size) 

Ingredients:

  • 1 stick salted butter
  • 1 cup sugar
  • 1 egg = 1/4 cup carnation milk + 1 tsp custard powder
  • 2 tsp vanilla extract
  • 4 cups flour
  • 1 tsp baking powder

Method:

  1. Preheat oven to 350F.
  2. In a bowl, mix together butter and sugar using a beater.  Beat in egg replacement.
  3. Using a wooden spoon, stir in flour and baking powder.
  4. Refrigerate dough for an hour.
  5. Mix dough up again – as it might be a bit dry.  Make into small balls and flatten.
  6. Bake for 8-10mins on a cookie sheet (I always use cookie sheets – no greasing needed!)  Take cookies out when a bit golden on the top.  Do not over bake as it’s best when its neither not too soft and not too crisp.

Note:  Cookie does not spread, so you can bake many at one go.  With this recipe I noticed  that two trays were suffice.

*Baby Sis wanted to call them Smurf cookies – so she added blue colouring to some of the dough 😉

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Pad Thai

Hello everyone!

In the midst of packing – I made a scrumptious Thai meal (Vegetarian Pad Thai).  Easy to whip up for busy days.  Thought I’d share it before going since my flight is pretty late at night anyways.  I made extra so my husband can have it for lunch tomorrow.  I’m nice like that. 🙂 So- voila!

photo (3)It’s actually just a rice-noodle stir fry with Thai flavours infused in it.  Very popular in Thailand 🙂

So here’s how I made it – hope you like it too!  I actually don’t have it on Paprika since I don’t use a recipe for it.  It’s my own version. 🙂

YUMMY-VEGETARIAN PAD THAI (for 2)

Ingredients:

  • Rice noodles (1/2 packet)
  • Tofu (1/2 packet)
  • Bean sprouts
  • Chives – cut into small pieces
  • Roasted peanuts – grind
  • Seasoning: Red chilli powder, Light Soya Sauce, Dark Soya Sauce, Brown Sugar, Salt, Lemon Juice, Cut Red Chilli

Method:

  • Soak rice stick noodles in hot water for about 10-15 minutes until they are soft.  Rise off.
  • Pan-fry the tofu in big squares.  Cut them up into little pieces after and keep aside.
  • Put some oil in the pan, throw in all the ingredients except for peanuts.
  • Stir fry everything together and add the seasoning.
  • Season to taste
  • Guidelines of my seasoning to my taste (lol):  About 1 tsp red chilli, you can cut some red chilli on the side too.  Around 2 tsp of light soya sauce and a bit more of dark to give it a nice color. Keep trying as you go along as there are different brands which have a distinct flavour.  I put about 3 tbsp of brown sugar (quite a lot!)  And I just put a tiny bit of salt (since soya sauce is salty).  I put about 2-3 tsp of lemon juice.
  • Lastly, add peanuts and garnish with cut red chili.  Enjoy!

**Basically my tip with seasoning would be to keep trying as you go along till you are happy with the taste.  I personally do not take too much spice. It’s meant to have a sweet-salty-spicy flavour!

Good luck and happy cooking!

XX

B

Foodie Fridays : Afternoon Tea

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So there I was, gracefully stuffing my face with scones and tea.

My love for food extends to tea.  London’s traditional Afternoon Tea is the icing or rather clotted cream to my scone.  One of the perks of living here!  I met a friend on Wednesday in the city to catch up over tea.  We both love Afternoon Teas and have tried various ones around the city.

The picture above illustrates the beautiful way in which we were served.  I especially liked the modern three tiered serving style as opposed to the traditional type.  We went to Marylebone Hotel.

There was a vast variety of tea.  I enjoyed the citrus lemon tea and the hibiscus fruit tea the most.  My friend indulged in Earl Grey.  The tea was unlimited in case you were wondering.  We were both given a variety of sandwiches and they catered to my veterinarian request with a variety (grilled veggies, cream cheese and chives, mozzarella with vine tomatoes).  I was satisfied.  However,  I simply could not make it to the top.  The second tier was my limit, and I knew the next day I had to go for my workout without any excuses.

Let’s have a moment of silence for my over-indulgence.

X
B

Foodie Friday – Cheese Loaf

Yummm.  Did someone say cheese?  I absolutely love cheese. It’s so heavy and I always feel guilty but I LOVE IT.  Anything topped up with cheese is always a winner. Always.  So when I came upon this recipe, I had to give it a go.  I’ve never made bread before, so I wanted to try quick bread.  Quick breads are usually breads without yeast – thus no rising time involved and no need to knead. It’s quite a chore to knead with long nails anyways.  So I prefer not to!

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This is my Paprika Recipe. Found it on Betty Crocker and made a few amendments to suit me.  Firstly, I substituted egg to make it vegetarian.  Also, I didn’t have any pepper-jack cheese so I used a mixture of cheddar and red leicester.  The appetizing color of red leicester made the loaf hard to resist.  I’ve always lived by the saying “you first eat with your eyes”.  As a result, I like the food to first LOOK GOOD. That brings about the phrase “you look good enough to eat” – inextricably web of phrases that make a lot of sense!

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The picture speaks my thousand words. Undeniably delicious!  Nothing beats a loaf freshly out of the oven, except for a cheesy loaf.  I personally loved it.  Though it was very heavy for two people.  So make sure to give away half to your neighbors as a kind gesture and to prevent becoming fat alone.

Cheers to the weekend!

x

B

Foodie Fridays – Chewy Brownie Cookies!

Hello food lovers!  😉  I LOVE food – which honestly makes it very hard for me to go on a diet.  Being a vegetarian (this year is my 10 year anniversary) – it’s ironically very easy to become overweight contrary to what some may think.  Many vegetarians do NOT like vegetables. This statement throws many off track – but its true.  My vegetarian friends (okay -and so do I)  love cheese, potatoes, bread etc – essentially food that turns into FAT.  So to combat all that – I regularly detox and try to go to the gym thrice a week. 🙂 Luckily though – I love fruit and veggies – which makes me the ultimate foodie.

My love for food makes me enjoy cooking.  I’m not talking about the before and after which consists of:  cutting, cleaning and washing up!  I enjoy the actual cooking – the mixing of flavors which has the potential to create something absolutely delicious! I usually view different recipe sites while watching TV with my husband at night on Paprika (my previous Technology Tuesday post was on this app).  I recently came across this recipe and thought I must give it a go.

Chewy Brownie Cookie

That’s the snapshot of my Paprika Recipe.  As stated in my notes, I made half the recipe – that’s because of the amount of sugar and calories these little bites of heaven had!  Although, I must admit – they were really yummy.  It’s that bit of brownie that everyone fights for – the chewy bite.  Every cookie was that exact bite.

Things to note if you are vegetarian:  you can substitute ONE EGG = 1/4 cup carnation milk + 1 tsp custard powder.  It always works for me.  I did this for these cookies too – and it would be impossible to tell that they are eggless. Also I didn’t have margarine at home – so I substituted it for unsalted butter and it worked fine 🙂 Happy Baking!

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Bon Appetite! That’s my end product – even the batter was divine.  And yes the next day I went to the gym.  Guilty as charged.

XX

B