It’s for those of you who already have my eBook (and for anyone interested in getting it!). I came up with this recipe for Caprese salad after visiting the farmer’s market and seeing juicy, ripe tomatoes everywhere! I immediately started wishing for Caprese salad. I mean, it’s the quintessential summer salad… the perfect way to showcase summer’s bounty of sweet vine-ripened tomatoes and fragrant fresh basil. Tomatoes, “cheese” and basil drizzled with high quality evoo, reduced balsamic vinegar, sea salt and freshly ground black pepper....

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Dozer got in so much trouble over this Apple Cake. This is how the usual routine goes down: He’s technically not allowed into the kitchen – albeit my house is open plan so strictly speaking, it’s hard to have a clear boundary that he needs to stay out of. But when I shoo him away, he is generally pretty good about taking himself off into the yard to chase rabbits, bark at birds or whatever other important contribution he’s making to make this world a better place....

Are you ready to be amazed how easy it is to make Focaccia? It’s virtually foolproof! About this Focaccia recipe Focaccia – that dimpled, flat–shaped Italian bread generously flavoured with olive oil – is found all over Italy and varies from place to place. I was torn with indecision about what type of focaccia to share, but eventually landed on this particularly well-known type called focaccia barese from Southern Italy....

*** This recipe is part of a Christmas Special where I show you how to make 3 mains and 4 side dishes that take 1.5 hrs to prepare and can be largely made ahead. So this Christmas, you can spend less time in the kitchen and more time with your family! 🙂 *** This mightn’t be the sexiest sounding salad around but it sure packs a punch in the flavour department and takes the humble cabbage to a whole new level!...

SAUTEED SPINACH – A QUICK HEALTHY SIDE This is a quick vegetable side that I make ALOT so it’s high time I shared. It’s been pictured on the side of many main dishes that I’ve shared over the years – usually because I’m scrambling for something quick to put on the side to complete a photo! And beyond using this Sautéed Spinach as a prop for photos, this is something that frequently appears in my real life day-to-day cooking for the very reason that it’s so quick with the added bonus that it’s an easy way to eat a huge mound of greens with just a few bites because spinach wilts to much when it’s cooked!...

Gazpacho – chilled Spanish soup I tell people gazpacho is like salsa in soup form. But instead of using corn chips for scooping, you get to dunk chunks of crusty bread into that bowl of tasty goodness. The fact that it’s good-for-you doesn’t even cross your mind. All you know is that once you start, you don’t want to stop. And if you’re eating this on your deck on a hot summer day?...

Year of 2016 started with a sweet post of Shahi semiya badam kheer. In February 2016, i got an invite from the Bedok Chai chee community center here in Singapore, to do a cookery show for around 30 people. I was a bit nervous as it was the first time for me to face the public and do a show. I did the show in March 2016 by demonstrating Harabhara pulao, Eggless Chocolate brownie and Potato halwa....

Aussies love Greek Salad. If the local fish and chip shop sells one fresh salad, it’s probably a Greek Salad. That’s how much we love it. Did you know……Greek Salad as most people know it (and the way I make it) is not actually the real-deal authentic Greek way. The way the Greeks make it, feta is served in a block on top of the salad rather than chopped into cubes, and the salad is dressed with just plain extra virgin olive oil (Greek olive oil of course!...

Mochai potato curry Yam curry INGREDIENTS: METHOD: Take out the peas from the shell. Take out the skin of shallots and chop them finely. Add water in a wide vessel and add the green peas . Add a pinch of turmeric powder and salt to this and cook till the peas gets cooked. This will take approximately 10 minutes. Drain the water, once it is cooked and keep it aside....

This grilled pineapple fruit crisp is so easy to make and it’s absolutely delicious too. The grill helps caramelize the sugars in the pineapple, removing any need to add sweetener. The grilled pineapple literally tastes like sweet and juicy citrus candy: This nutty crisp is perfect for any special summer occasion or for your everyday backyard bbq. Baking this crisp in a cast iron skillet on the grill means you can make a delicious dessert without turning on your oven on a hot summer day!...

Creamy Zucchini Soup Let’s talk SOUP. Specifically, Creamy Zucchini Soup. A HEALTHY one. I haven’t deliberately made this healthy, this is simply the way I make Cream of Zucchini Soup. And in fact, there’s a good glug of cream stirred into the soup at the end. Which you can afford to do because even with the cream, it’s only got 220 calories per serving – for a big generous bowl....

Homemade Mango Ice Cream You won’t believe it until you try it. This really is a creamy ice cream made without an ice cream machine. Regular readers know one of my big gripes is pretty photos of food for so so recipes. And my other gripe is watching cooking shows where the host is serenely scooping a perfect ball of ice cream and popping it in a cone when in actual fact, it’s a frozen solid mass, and if you leave it out to soften, it just turns into a puddle of liquid....

Hot Buffalo Chicken Dip It will come as no surprise to you that this hot, creamy, cheesy, shredded chicken dip first came into my life during my time in the States. It will also come as no surprise to regular readers that it was love at first bite. While initially, the idea of chicken in a dip sounded kinda wrong, let me tell you that there is nothing wrong about how it tastes....

The chocolate cake of your dreams… I know this is a great dessert for sweater weather. But holy moly. It’s so good, I’ll wager that after you’ve made it once, you’ll make it over and over again regardless of the weather. Let me paint the picture for you. A warm slice of soft chocolate cake, moist in a way that cakes can only be when warm. A scoop of melty vanilla ice cream on top....

Salads always find a place in my everyday meal. I just take a little portion of some salad into my food daily. After registering into this Bluetiful world, almost all days my dinner will be salads. That doesn’t mean i am crash dieting. I eat rice for lunch but everything in moderate quantity. The salad is quite filling one. I add a portion of legumes into the salad to make it more filling....

Idli rice * 3 cups Urad dal(whole) 1 cup Salt as needed Water to grind *I used the 1/4 cup measure Wash and soak the rice and urad dal together for 3 hours. You can keep it in the refrigerator after half an hour. Drain the water and keep the water aside. The water we are going to use while grinding. If you didn’t keep the soaked rice and dal in the refrigerator you can add few ice cubes to the water....

This lasagna is perfect for holidays, casual gatherings, or even to prep ahead of a busy week (the leftovers are delicious and only get better as the week goes on!). Indian Style Vegetable Lasagna This is obviously not a traditional Indian dish, it’s an Italian one but with Indian flair. It’s well-spiced, loaded with flavor, and has been a hit with everyone who’s tried it – including my Indian parents!...

You can make this curried apple pilaf in less than thirty minutes by using an Instant Pot (this is the model that I have and love)! It’s the perfect side to pair with roast chicken, broiled lamb chops, rib roast – you name it. Anything that goes well with plain rice will go well with this curried rice. The soft apples add sweetness, the toasty walnuts add a bit of crunch and the curry powder lends a savory flavor to the dish....

This is the perfect summertime dal! It’s bright and fresh and light! You can serve this on a warm day with a side of crusty bread or fragrant Basmati Rice and call it a meal. Fresh dill leaves give this dal life! LIFE. This dill dal will make you feel alive. The aroma, the flavor – it’ll wake up your senses! Yup, dal totally has the power to do that, especially when paired with dill....