Tuesday, May 3, 2016

Mint Lime Surprise

This week at I Heart Cooking Clubs (IHCC), the theme is "Wet Your Whistle!". It's a week of cocktail, mocktail, iced tea, fruit juices, smoothies.... a fun and slurpingly refreshing week! 



I've made Mint Lime Surprise, a very refreshing drink. I've used fresh mint leaves from my garden pot, and wanted to use my calamansi limes, but they are not quite ready to be harvested yet, so I bought a few limes from the market instead. Slice the mint leaves thinly, juice the limes and mix everything in a jug. I've added a little more sugar to taste and press the mint leaves lightly with a spoon to extract the lovely minty flavour. The fresh mint leaves, the lime juice with the carbonated sparkling water, and with heaps of ice cubes, would perk you up on a hot, humid day. Made this as an after dinner refreshment drink, and it was welcome with huge grins! 


Mint Lime Surprise
(adapted from coles.com, Curtis Stone)
1/4 cup mint leaves, thinly sliced
Juice from 2 limes
2 cups sparkling wateer
1 tbsp sugar
Ice cubes, to serve

Place all ingredients into a jug, stir and serve. As an alternative to limes, try another citrus fruit or give melons and berries a go.


I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
Wet Your Whistle!





Sunday, May 1, 2016

Cookbook Countdown #5 : Ground Pork Omelette

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 


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My selected cookbook for this month, 



Cookbook Countdown #5 : Recipe No. 1 - Ground Pork Omelette


Omelet is one of the favourite dish to serve at dinner time. We love omelet, a great dish to eat with rice along with other dishes. A simple and easy dish to prepare. This omelet has ground pork and cilantro, and it is very delicious. The ground pork is mixed into the egg mixture, make sure to break them up evenly, and then cooked over low heat until golden brown on both side and the ground pork is cooked through. According to the recipe, there's no seasoning in the egg mixture, but after the omelet is done cooking, it is served with fish sauce. I have however, prefer my omelet to be seasoned well. So I have added half the amount of fish sauce into the egg mixture before cooking. Go easy on the fish sauce as it is very salty. Test on the seasoning, by frying about 1 tablespoon of the egg mixture, adding more fish sauce to taste if necessary, before cooking the rest of the egg mixture. I have used much, much more, of the chopped scallions, about 1 very full cup!



A delicious omelet dish. The omelet is very tasty, so I have omitted the extra fish sauce during serving.  


Ground Pork Omelet (Trung Duc Thit)
(adapted from "Wild, Wild East by Bobby Chinn)
Serves 4
9oz (250gm) ground pork
4 scallions, chopped
6 eggs
2 tbsp vegetable oil
dash of ground white pepper (my addition)
bunch of cilantro, to serve
1/2 tsp chopped chile, to serve
2 tbsp fish sauce, to serve

In a large bowl, mix the pork, scallions, and eggs well (with 1 tbsp fish sauce), breaking up the pork into smaller pieces; a fork is quite useful for this task, or chopsticks are traditionally used, whichever tickles your fancy.
Place a saute pan over medium heat and coat it well with oil. Slowly pour in the egg mixture. Move the mixture around by tipping the pan, ensuring that it cooks equally. Turn the heat down to low, cover the pan, and cook for about 5 minutes more. The eggs should be cooked, but check by putting the fork into the mixture; if it is still soft and undercooked, remove the cover and cook for another 2 minutes.
Using a spatula, free the eggs from the bottom and sides of the pan. It is key to make sure that nothing is sticking, so that it will be easy for you to flip it over onto the other side. If the eggs stick, just pour a little more oil into the pan to help it cook a little more, making it easier for you. If you do not have enough confidence to flip it over, simply place a plate above the pan and turn both pan and the plate over together, and then slide the eggs on the plate back into the pan, to cook the top side of the omelet. Continue to cook until both sides are golden brown and the sides are firm.
To plate, simply slide it out of the pan, and cut across in 5 slices and then again at right angles to the first cuts. Serve scattered with the cilantro and chile, and sprinkled with the fish sauce.


I'm linking this post with Cookbook Countdown hosted by 




Cookbook Countdown has a new website :
We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!


Friday, April 29, 2016

Cookbook Countdown #4 : Simple Sausage And Bean Bake

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here


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Cookbook Countdown #4 : Recipe No. 6 - Simple Sausage and Bean Bake
from my selected cookbook for this month, Bake by Rachel Allen



Just as it is named, this is a simple sausage and bean bake. According to Rachel Allen, you can use any kind of sausage you like for a different result each time. I've used Hot Italian Sausages, and for the beans, I've used borlotti beans since I have that in my pantry. Very easy to cook, firstly, saute the onion and garlic in a little oil until onions are soft, about 5 minutes, Season with salt and pepper, add the tomatoes and beans, and bring to a boil, season to taste with some pinches of sugar. Add the sliced sausages and transfer everything to the baking dish, bake for about 40 minutes until bubbling. 



This is delicious! We ate this with my Homemade Sour Bread (from Rachel Allen's recipe), which I kept frozen and simply thaw and reheat it again, wrapped in foil for a few minutes. We had a most satisfying lunch and request from the kids to cook this again! I will definitely be baking this simple bean bake again, with different sausages the next time. 


Simple Sausage And Bean Bake
(adapted from "Bake", by Rachel Allen or here)
3 tbsp olive oil
1 onion, peeled and sliced
3 cloves of garlic, peeled and crushed or finely grated
salt and freshly ground black pepper
400gm tin tomatoes, chopped
410gm tin haricot beans, drained (I used borlotti beans)
few pinches of sugar
225gm (8oz) sausages (any type works well), cut into 2cm(3/4 in) thick slices

Medium ovenproof pie dish

  1. Preheat the oven to 200C (400F), Gas mark 6.
  2. Heat the olive oil in a saucepan set over a medium heat, add the onion and garlic, season with salt and pepper, cover and cook, stirring every now and then, for 5-8 minutes until the onions are soft.
  3. Add the tomatoes and beans and bring to the boil. Season to taste with a few good pinches of sugar and more salt if necessary.
  4. Add the sausages to the tomatoes and beans, then tip everything into the pie dish and bake in the oven for 40 minutes or until the sausages are cooked and the mixture is bubbling. Serve with baked potatoes or pasta or lots of crusty white bread.

I'm linking this post with Cookbook Countdown hosted by 




Cookbook Countdown has a new website :
We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!




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