Bubble Tea
Fun in a cup. Made with green tea and premade bubbles. It’s really easy to do, just set aside a Sunday afternoon.
Recent Posts
Crunchy Fish Burger
If you’re looking for a healthier twist on a classic burger, this Crunchy Fish Burger is just the thing. Using tilapia or dory fillets coated in spiced yoghurt and crushed cornflakes, you’ll get a golden, crispy finish without deep frying. Pair it with a refreshing homemade …
Salsa with Air Fryer Tortilla Chips
Fresh homemade salsa served with crispy, spiced air fryer tortilla chips and a tangy honey-mustard dressing — the perfect quick snack or appetiser.
3 Bean Chilli
3 Bean Chilli and rice
A mid week healthy meal that packs a flavour punch and is meatless.
Equipment
- 1 rice cooker
- 1 frying pan with lid
- 1 Chopping Board
- 1 Chef Knife
- 1 Non slip mat
- 1 Spatula
Ingredients
- 250 g tin of tomatoes (1/2 tin)
- 250 g tin of borlotti beans (1/2 tin)
- 250 g tin of red kidney beans (1/2 tin)
- 250 g tin of callenini beans (1/2 tin)
- 1 tsp chilli fllakes
- 1/4 tsp liquid smoke or 1 1/2 tbsp bbq sauce
- 1 garlic clove
- 1/4 veggie stock cube
- 150 ml water
- 2 small red chili
- 1 tsp oregano
- 1 tsp brown sugar - gula merah
Serving
- 250 g cooked rice (cup)
- 1 avocado
- 20 ml sour cream
- 30 g cheddar cheese grated
Instructions
Prepare & wash the rice (important!)
- Measure 1 cup uncooked rice. Place in a bowl or sieve and rinse under cold running water, stirring with your hand, until the rinse water runs clear (usually 2–3 rinses). This removes excess starch and helps the rice cook evenly. Drain.
- Put the rinsed rice in the rice cooker and add 2 cups water. Close lid and start the rice cooker straight away (cooking time ≈ 40 minutes).
Prepare veg & aromatics
- Peel and finely chop/crush the garlic.
- Deseed (if preferred) and finely slice the red chillies.
Start the chilli
- Put saucepan on hob No. 5 (simmering). Add a small splash of oil. Gently cook the garlic and fresh chillies for 1–2 minutes until fragrant.
- Add tomatoes & seasonings
- Stir in the chopped tomatoes, chilli flakes, oregano, gula merah, and liquid smoke or BBQ sauce.
Build the sauce
- Crumble in the ¼ vegetable stock cube and add 150 ml water. Stir well.
- Increase to hob No. 7 (boiling) and let it come to the boil for ~2 minutes.
- Add the beans
- Stir in the rinsed borlotti, kidney, and cannellini beans. Reduce heat back to hob No. 5 (simmering).
Simmer
- Cover and simmer gently for 20–25 minutes, stirring occasionally. Taste and adjust seasoning (salt, chilli, sweetness) as needed.
Serve
- When rice is done, fluff with a fork. Serve the chilli over rice and enjoy.
Notes
To add extra vegetables you can add red capsicum peppers, carrots, celery and aubergine and courgettes. This will increase the vitamins, minerals and fibre content.
You can also serve this with flatbreads (check out the recipe here on my blog).
Nutrition
Calories: 210kcalCarbohydrates: 40gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 504mgPotassium: 876mgFiber: 12gSugar: 6gVitamin A: 365IUVitamin C: 39mgCalcium: 121mgIron: 5mg
Tried this recipe?Let us know how it was!
Summer Rolls
Fresh Vietnamese summer rolls with prawns, crisp vegetables, and herbs. Served with a tangy dipping sauce — healthy, light, and full of flavour.
Rustic Tomato Soup with rosemary and basil
Soup
Equipment
- Chopping Board
- Non slip mat
- Chef’s knife
- Vegetable peeler
- Grater
- Saucepan with lid
- Wooden spoon
- Measuring Jug
- Stick blender (or jug blender)
- ladle
- Serving bowls
Ingredients
- 1 tsp dried rosemary
- 2 sweet basil leaves
- 1 tsp dried Oregano
- 1/2 onion
- 1 carrot
- 1/4 red pepper
- 1/3 celery stick
- 30 g butter
- 1 tin of chopped tomatoes
- 300 ml water enough water to cover all the vegetables
- 100 ml cream
- 1 Stock cube chicken or vegetable
Instructions
Prepare vegetables
- Wash all vegetables.
- Peel the carrot using a vegetable peeler, then grate it.
- Chop the onion, red pepper, and celery finely using the bridge and claw techniques.
Cook the base
- Heat the butter in a large saucepan over medium heat.
- Add chopped onion, celery, and red pepper. Cook gently for 3–4 minutes until softened.
- Stir in the grated carrot and cook for another 2 minutes.
Add tomatoes and flavourings
- Add the tin of chopped tomatoes, dried herbs (rosemary, oregano), and basil leaves. Stir well.
- Crumble in the stock cube and pour in 300 ml water.
Simmer
- Bring to a boil, then reduce heat and simmer gently for 20 minutes with the lid on.
Blend until smooth
- Remove from heat and blend with a stick blender in the pan (or transfer to a jug blender carefully).
Finish with cream
- Stir in the cream and reheat gently (do not boil once cream is added).
- Taste and adjust seasoning with salt and pepper.
Serve and enjoy
- Ladle into bowls and garnish with extra basil or a swirl of cream.
Nutrition
Calories: 106kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 271mgPotassium: 127mgFiber: 1gSugar: 3gVitamin A: 3186IUVitamin C: 12mgCalcium: 42mgIron: 0.5mg
Tried this recipe?Let us know how it was!
Fruit Jelly
Bright, bouncy jelly made with real fruit juice — a simple introduction to gelatin and dessert setting science.
Pizza Toast
A quick, satisfying snack with melty cheese, sizzling sausage, and your favourite toppings — ready in under 10 minutes!
Chocolate Lava Cakes
Chocolate Lava cake
A rich, indulgent chocolate dessert with a crisp outer shell and a lusciously gooey centre, served warm with vanilla ice cream and a drizzle of chocolate.
Equipment
- Silicone mould (for ganache) small buttons/ circles
- 2 Ramekins
- Bain marie (double boiler) saucepan and large bowl
- Whisk
- Sieve
- Spatula
- Freezer
Ingredients
- 50 g dark chocolate
- 50 g butter
- 10 g melted butter for greasing the ramekins
- 50 g high-protein flour
- 50 g cocoa powder
- 15 g cocoa powder extra - including 1 tbsp for dusting the ramekins
- 2 eggs separated 1 egg and 1 yolk
- 50 g caster sugar
- 75 g dark chocolate
- 30 ml heavy cream
- 1/4 tsp optional Flavorings 1/4 tsorange extract, mint extract, coffee extract
Instructions
- Preheat the oven to 180°C (350°F).
- The day before - make the ganache for the centre so it has time to set
- Make the ganache by melting 75g of dark chocolate in a bain marie. Once melted, remove it from the heat and stir in the heavy cream. Add any desired flavorings, such as orange extract, mint extract, or coffee extract. Pour the ganache into a silicone mould and freeze it overnight.
- Brush melted butter into the ramekins, making sure to coat the bottom and sides of each ramekin. Dust the ramekins with cocoa powder, shaking off any excess. Place the buttered and cocoa-dusted ramekins in the freezer until set - 10 mins
- In a bain marie, melt 50g of dark chocolate and 50g of butter together. Stir until smooth and well combined. Remove from heat and set aside.
- In a separate bowl, whisk together the egg, egg yolk, and caster sugar until well combined.
- Sift the high-protein flour and cocoa powder into the egg mixture. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
- Remove the ramekins from the freezer. Divide the chocolate batter equally among the ramekins, filling them about halfway.
- Place one frozen ganache piece in the center of each pudding, pressing it gently into the batter.
- Bake the chocolate fondant pots in the preheated oven for 12-15 minutes on the middle shelf. The edges should be set, but the center should still be slightly wobbly.
- Remove the ramekins from the oven and let them cool for a minute or two. Carefully turn out the chocolate fondant pots onto individual plates.
- Serve the chocolate fondant pots immediately with cream, fruit, or ice cream.
Nutrition
Calories: 795kcalCarbohydrates: 93gProtein: 18gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 227mgSodium: 91mgPotassium: 1035mgFiber: 19gSugar: 42gVitamin A: 672IUVitamin C: 0.1mgCalcium: 154mgIron: 13mg
Tried this recipe?Let us know how it was!
Blueberry and banana breakfast Smoothie
A nutritious, high-fibre smoothie ideal for breakfast or a mid-day energy boost.