Wednesday, February 27, 2013



1/2 cup whole-wheat flour
1/8 teaspoon salt
1/4 cup lukewarm water (Use more as needed)
2 tbsp vegetable oil

2 teaspoons ghee or butter
1/4 cup whole-wheat flour for rolling


  • Mix flour, salt, oil and water together to make a soft dough (add more water as needed).
  • Knead the dough on a lightly greased surface to make the dough smooth and pliable.
  • Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more.
  • Divide the dough into 8 equal parts.
  • Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides.
  • Roll in to a 5-inch circle. If the dough sticks to the rolling pin or rolling syrface, lightly dust the roti with dry flour. Tip: Use the dry flour just enough you need to roll the roti, too much use of flour will make the roti dry.
  • Heat the skillet on medium high heat. Note: An iron skillet works best. To know if the skillet is hot enough, sprinkle few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
  • Place the roti over skillet.
  • After roti start changing color and start puffing in different places flip the roti over.
  • Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.
  • Flip the roti again. The roti should have light golden-brown spots on both sides.
  • Butter the roti, the side that is facing the skillet.
  • Keep the rotis in a container with a paper towel covering the bottom.
  • Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days.
These roti/chapati can be served with potato and pea curry, chicken curry or lentils. My little one loves to eat them with sugar.

Tuesday, February 26, 2013

Cheesy Quinoa Mushroom Casserole

This is sooo good. I made these for dinner yesterday and infact I baked it ahead of time and just reheated.  Used some leftover cooked quinoa and vegetarian meat crumbles.  This recipe is so easy but the flavor is so good. And one more thing..this casserole has no eggs...


Olive oil spray
3 cup cooked quinoa
8 ounces non-fat plain Greek Yogurt or sour cream
1/4 cup milk of choice
2 cups shredded cheddar or any vegan cheese
1 cup finely chopped onion
4 ounces chopped green chiles ( I used bell pepper)
1 jalapeno pepper, seeded and diced, optional
1 teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

* I added some meatless meat crumbles to give extra flavor.


  • Preheat oven to 350 degrees. Spray an 8 inch baking dish with olive oil spray.
  • In a large bowl combine yogurt and milk. Add all ingredients. Pour on to the prepared baking dish and top with remaining 1/2 cup cheese. Bake for 30 minutes.
  • Bake for 30 to 40 minutes, until heated through.

Monday, February 25, 2013

Purple Yam / Ube Swiss Roll

This is the second attempt I am using rice flour with cake flour for my swiss roll.  The result was a super fluffy and soft rolls.  The cake itself was easy to roll and stayed fresh in the refrigerator for 2 days.

Please refer here for the recipe.

This is the macapuno that I used. You can purchase this at the Asian grocery store.

Sunday, February 24, 2013

Wild Rice and Mushroom Soup

Wow, its been a week now since I am on vegetarian meal.  I have been making soups lately and of course with the weather in Central here so unpredictable, I think soup is the woman's best friend.  I cook constantly for my family and I have always wanted to try wild rice because my kids dont always enjoy the rice other than the usual jasmine.  I purchased some wild rice from the health food store and I am so happy that I did it finally.  They were so so good especially with a bread on the side.  I also added some Gardein Soy Chicken cubes in it (vegetarian)....yummm.

The soup is super simple to make and it took me like about 30 minutes to complete a healthy meal.


1 tbsp. olive oil
1 lb. white or cremini mushrooms, sliced
1/2 c. carrots, chopped
1 medium shallot, chopped
1/4 cup cubed zuchini and squash, optional
2 tbsp all-purpose flour
salt + pepper to taste
1/3 c. white wine (optional)
1 tsp. dried thyme or oregano
1 1/2 c. vegetable broth
1 c. instant or cooked wild rice ( I cooked my wild rice then used the water for the soup)
1/4 c. reduced-fat sour cream


  • Heat oil in a Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.
  • Add broth to Dutch oven and bring to a boil. If you're using instant rice, add it now and reduce heat to a simmer. Cover and cook until rice is tender, 5-7 minutes, then stir in sour cream and parsley. If you're using cooked rice, once soup has come to a boil, reduce heat to a simmer and stir in rice, sour cream, and parsley.

Thursday, February 21, 2013

Quinoa, Kale, White Bean Soup

This is my first time trying Kale. I have heard a lot about it and how healthy it is.  Quinoa I have done quite a bit of cooking with it and I think its nice,  no taste to it but even after cooking it has a little bite.  For a cold winter or just as a comfort food..this is it.  The kale has some crisp to it even after cooking but paired with tomatoes, white bean and quinoa, they are so yummilicious.    I can be a vegetarian just by eating soup...


2 tsp olive oil
1/2 cup onion, diced
1 cup carrots, diced
6 sprigs fresh thyme or dried thyme
1/8 tsp crushed red pepper
3 cloves garlic, minced
1/2 tsp oregano
1 – 14.5oz. can diced tomatoes
1/2 can tomato soup
4 cups vegetable broth
1/4 cup dry rainbow quinoa, washed
1 – 14.5oz. can white beans, drained & rinsed
1 bunch kale, roughly 3 packed cups ( you can keep half if its too much in a ziplock)
Salt and pepper to taste

I love mushroom so I add mushrooms too :)


  • Heat oil in a large pot over medium high heat. When hot, but not smoking, add onion, carrots. Stir to coat and cook for about 8 minutes, until tender. Add thyme, crushed red pepper, garlic and oregano and cook for another minute.
  • Add diced tomatoes, tomato soup and chicken stock. Bring to a boil, stir and reduce heat to simmer for 25 minutes.
  • Add the uncooked quinoa, bring heat to a low boil again. Cook for 10-15 minutes, until quinoa is tender and transparent.  Now add the canned white bean.
  • Add kale and stir to wilt. Season to taste with salt and pepper.
  • Serve with a baguette or any toasted bread

Wednesday, February 20, 2013

Easy Coconut Filled Rolls

This is a really easy recipe for me whenever my children are off from school and when I need a quick something for tea time.  Got this frozen bread rolls and my kids love coconut filling, so I made some coconut filling with brown sugar and palm sugar.  So good when just out of the oven or the next day microwaved.

 The rolls itself was very soft and not too yeasty.  The filling was simply delicious. Not too many ingredients used in this recipe except if you choose to make your own bread dough.


Frozen grated coconut, thawed
Palm sugar or brown sugar ( I added as I went according to taste)
Pinch of salt
Frozen Bread Rolls

Cook the coconut, sugar and salt on low heat. Let it all come together and dry slightly. Let cool.
Meanwhile thaw the frozen rolls. Flatten them and put about 1 tsp of filling. Roll it back up and place it on  a glass baking dish.  Set it aside for about 30 minutes. Bake at 350 degrees for about 20 minutes.

Monday, February 18, 2013

Orange Buttercake

Used the same recipe as precious except that I mixed it with half of cake flour and all purpose flour.

Go here

Sunday, February 17, 2013

Salted Caramel Chocolate Cake

I know, Valentines Day has passed but this cake has been on my mind for sometime now.  The only thing that was holding me back was infact the additional steps needed to make this cake.  I am telling you, as I was making the frosting and the filling....I was almost like slathering the whole cream on my face.  Its so delicious and velvety smooth.

I finished making this cake about 10 pm....and I am so happy with the results. for a big piece

Although I must say, I had a little set back with the caramel. The liquid evaporated before the sugar turned to amber color. I discarded it and made another batch but this time omitting the water and just letting the sugar melt on a very low heat and when it melted and the color was amber, I took it off the heat and add the heavy cream and salt, Then back to the stove for couple of seconds and then off the heat and let it cool.

Follow step by step and I am sure you can make this wonderfully delicious and decadent chocolate cake in no time.

Ingredients for the Chocolate Cake

1 1/2 cups all-purpose flour
1 1/2 cups sugar
3/4 cup dark unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable oil
3/4 cup buttermilk
3/4 cup hot brewed coffee
2 eggs, room temperature, lightly beaten
2 teaspoons

Preheat oven to 350° F (180°C). Prepare three 6-inch round cake pans with butter, parchment paper rounds and cocoa powder. Tap out excess.
In bowl of electric mixer, sift all dry ingredients and add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer) and pour into prepared pans.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 30 minutes. Try not to over bake.
Cool on wire racks for 20 minutes, then loosen edges with a small palette knife and gently invert onto racks until completely cool.

Salted Caramel Swiss Buttercream (filling)


1 cup sugar
1/4 cup water
1/4 cup heavy cream
generous pinch of sea salt
1 1/2 cups unsalted butter, at room temperature
4 large egg whites
1 teaspoon pure vanilla extract


Place 130 grams of the sugar and the water in a medium saucepan to a boil over medium heat. Brush down the sides of the pot with a dampened pastry brush to prevent sugar crystals from forming. Stop stirring and cook until caramel is dark amber, gently swirling from time to time. Remove from heat, and slowly add cream, whisking by hand until smooth. It will be splatter, so be careful. Whisk in sea salt and vanilla. Let cool.
Place butter in an electric mixer fitted with the paddle attachment (flat beater) and beat on medium speed until pale and fluffy, about 3-5 minutes. Transfer to a large bowl and set aside.  In another bowl place the egg whites on top of boiling water, whisk the egg whites and sugar till the sugar has melted.
Remove the bowl from heat, and place back onto the mixer fitted with the whisk attachment. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form (about 5-6 minutes). Once the bottom of the bowl is neutral and no longer warm to the touch, reduce speed to medium-low, and add beaten butter, one cup at a time, whisking well after each addition.
Switch to paddle attachment. With mixer on low speed, add cooled caramel, and beat until smooth (about 3-5 minutes).

Chocolate Swiss Meringue Buttercream


150 grams chopped semi-sweet or bittersweet chocolate, melted, and cooled
2 large, fresh egg whites
1/2 cup plus 2 tbsp  sugar
1 1/5 stick butter, cut into cubes and cool, but not cold
2 teaspoons (10 mL) pure vanilla extract
pinch of salt


Melt chocolate in heatproof bowl over pot of simmering water, or in a microwave-safe bowl in 25 second intervals, stirring in between until smooth. Set aside to cool (you can scrape it out into a new container to speed up cooling).
Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.
Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 150°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together.
Add vanilla and salt, continuing to beat on low speed until well combined.
Add melted chocolate and mix on medium-low speed until combined.

My little one loves the buttercream...yummy !

Assembly of the Sweet & Salty Cake

Trim any doming from the tops of your cake layers with a sharp, serrated knife and place first layer, face up, on your cake board, pedestal, or plate.
Using a small offset palette knife, spread approximately 3/4 cup of the caramel buttercream evenly on the top.
Repeat this 1-2 until you come to the final layer, which you will place face down on the top of the cake.
Frost the cake with the chocolate buttercream frosting.
Chill cake to set. *Bring to room temperature before serving–about 2+ hours. Never serve Swiss Meringue Buttercream until it is soft and room temperature.
Sprinkle with Fleur de Sel.

Sunday, February 10, 2013

Salmon Fish Curry

I try to cook fish at least once a week.  Usually I make curry with king fish or spanish mackerel.  But right now I only have salmon and oh boy dinner is sneaking up on me. I needed to think fast and came upon this recipe and it sounded yummy.  I also had all the ingredients on hand.  My family really loved it and I think this is a nice recipe to keep and will certainly do it often.


2 - (15 oz) salmon strips cut into cubes.(you can also use frozen ones)
3 cloves of garlic finely chopped
a thumbsize ginger, finely chopped
1 onion finely chopped
1/2 cup of tomato paste
1/4 cup of tomato sauce
1/2 tsp turmeric power
1 tsp red chilli powder
1 green chili, optional
1/2 tsp coriander powder
1 tsp whole peppers
1/2 tsp fenugreek seeds(optional)
1/2 tsp fennel seeds/powder(optional)
curry leaves


  • Take 2 tbsp of olive oil in a flat bottom vessel.
  • Add the curry leaves, whole pepper, fenugreek and the fennel seeds when the oil is hot.
  • Add the chopped garlic, ginger and onions and fry till the onion turns translucent.
  • Now add the tomato paste,tomato sauce, turmeric powder, coriander powder , chilli power and salt.
  • Add half cup of water and mix well.Close with a lid and allow it to boil for 10 mins in a medium flame.
  • After the raw smell o the tomato paste disappears, add the salmon pieces , gently give it stir, reduce the flame to low , cover and cook for 10 more mins.
  • The gravy should be thick. So cooking in the low flame after adding the fish is a must to avoid burning. Adjust the salt and spice to your taste, before adding the fish.

Wednesday, February 6, 2013

White Bean Chicken Chili

Yummy yummy that's all I can say.  Had this at a church gathering and its so good.  I used some leftover roast chicken, shredded it and added it to the chili.

Source: Taste of Home


3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped or canned jalapeno
2 teaspoons dried oregano
2 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
2 cups chicken broth, divided ( Use less if do not want to be too soupy)
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour Cream and minced fresh cilantro, optional


  • Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 2 minutes.
  • Stir in the onion, garlic and jalapeno; cook 2 minutes longer. Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender. Transfer to a 3-qt. slow cooker.
  • In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth.
  • Cover and cook on low for 3 to 3-1/2 hours or until chicken is tender. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired

Sunday, February 3, 2013

Roast Chicken


1 whole Chicken, Rinsed And Patted Dry
4 tbsp butter, Softened
2 whole Lemons
2 sprigs Rosemary
Salt And Pepper, to taste

  • Preheat oven to 425 degrees.
  • Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
  • In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.
  • Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
  • Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the lemon halves) and the remaining rosemary leaves into the cavity of the bird.
  • Place the chicken into the oven and roast it for 1 hour 30 minutes or until done. Skin should be deep golden brown and juices should be sizzling.

Friday, February 1, 2013

Black Forest Swiss Roll

By the time I took this so unprofessional picture, I ate like 3 pieces of this super fluffy swiss rolls. The only difference I did this time around was using rice flour added with cake flour.  For the cherries, I used canned pitted cherries.


3 yolks
20g castor sugar
30ml vegetable oil
40ml milk

50g cake flour
20g rice flour
1 tbsp cocoa powder

3 whites
1/4 tsp cream of tartar
50g castor sugar

Whipped cream

  • Whisk yolks and castor sugar till well combine.
  • Add in vegetable oil and mix well.
  • Whisk in the sifted flour and milk in 2 batches alternatively.
  • In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and lemon juice. Continue beat till glossy. Add in the rest of castor sugar. Beat till stiff form.
  • Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.
  • Pour the batter into lined Swiss roll pan.  Smooth the surface.  Give the pan some tap to remove big bubbles. 
  • Bake in preheated oven at 350 degrees for about 14-15 minutes.
  • Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack. Leave to cool (about 5 minutes).
  • Invert the cake and gently remove the baking paper. With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attached to each other. Spread the filling evenly on the surface.
  • Hold the cake with both hands and roll gently. When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.