My kids love pasta soup. This pasta soup recipe is one of their favourites. It is a great lunch or dinner recipe for the whole family.

中文食譜按這裡

Serves : 4 servings (2 adults 2 kids)

Preparation time : 10 minutes

Cooking time : 25 minutes

Ingredients

  • 1.5 cups of mini shells
  • 225g of minced pork
  • 1 small carrot
  • 1 stalk of celery
  • 1 small white onion
  • 4 cups of kale
  • 1 can of plum tomatoes
  • 3 cloves of garlic
  • 2 tbsp of extra virgin olive oil
  • 3 cups of organic chicken stock
  • 3 cups of water
  • ½ tsp of dried thyme
  • ¼ tsp of dried oregano
  • ¼ tsp of dried rosemary
  • 3 bay leaves
  • ½ tsp of sea salt
  • ½ tsp of ground black pepper
  • ½ tsp of granulate sugar (optional)
  • Parmesan cheese for serving (optional)

Instructions

Wash and chop the celery.

Peel and dice the carrot into small cubes.

Peel and chop the onion.



Wash and get rid of the stem of the curly kale. Then roughly chop.

Half-cook the mini-shells and drain.

Add 2 tbsp of extra virgin olive oil in a pot, then fry the chopped onion and garlic for about 2 minutes with low heat.

Then add chopped carrot and celery. Stir fry for another 3 minutes.

Put the dry herbs in the pot, including thyme, oregano, rosemary and bay leaves, and mix well.



Once you smell the fragrance of the herbs, put the minced pork in and mix well.

Afterwards, add the plum tomatoes. Use a spatula to break the tomatoes.

Pour the chicken stock and water in the pot. If your chicken stock is light, you can use 6 cups of chicken stock without adding any water.

Bring it to the boil and cook for another 10 minutes.

Pour the half-cooked mini shells in and mix well.

Add 1/2 tsp of rock salt.

Add some freshly grounded black pepper.

Put the lid on again and cook for another 5 minutes until the mini shells are cooked.

Put two handful of curly kale inside the soup at the end. Push the kale into the soup and turn off the heat.

You may sprinkle some grated Parmesan cheese on top and serve with a piece of bread or toast. Enjoy!

Cooking Tips

  • I used mini shells, you can use macaroni or other small pasta.
  • You could replace kale with spinach or other green leaves.
  • Vegetarians can skip the pork and use vegetable stock. It tastes great too!
  • The chicken stock I used is very rich, so I dilute it with 3 cups of water. If your stock is very light, you could use 6 cups of stock without adding any water.

Check out the Italian Pasta Soup cooking video HERE.



I have made 3 different overnight oats recipes for the whole family. My hubby and my little girl like Apple Cinnamon Overnight Oats, my son likes Chocolate Peanut Butter Overnight Oats. My favourite is Mixed Fruits Overnight Oats. Overnight oats cups are healthy breakfast ideas.

Serves : 1 to 2 servings for adults

Preparation time : 5 minutes (not including soaking time)

Cooking time : 5 minutes

Ingredients

Apple Cinnamon Overnight Oats

  • ¾ cup of rolled oats
  • ¾ cup of unsweetened coconut milk
  • ¼ tsp of pure vanilla extract
  • 1/6 tsp of ground cinnamon
  • 1 or 2 dried apricot
  • 1 tbsp of raisins
  • ¼ cup of chopped crunchy apple
  • 1 tbsp of pure honey

Chocolate Peanut Butter Overnight Oats

  • ¾ cup of rolled oats
  • ¾ cup of unsweetened almond milk
  • ¼ tsp of pure vanilla extract
  • 1 tbsp of organic cocoa
  • 2 tbsp of dark chocolate chips
  • 2 tbsp of chopped roasted almond
  • half of a ripe banana (slice)
  • 1 tbsp of pure honey

Mixed Fruits Overnight Oats

  • ¾ cup of rolled oats
  • ¾ cup of unsweetened coconut milk
  • ¼ tsp of pure vanilla extract
  • 1 heap tbsp of Greek yogurt
  • half of a ripe banana (cube)
  • ¼ cup of blueberries
  • ¼ cup of raspberries
  • 1 tbsp of pure honey

Instructions

Apple Cinnamon Overnight Oats

Pour 3/4 cup of rolled oats in a bowl and add some chopped dried apricot and raisins.

Add 3/4 cup of unsweetened almond milk.

Then add a dash of ground cinnamon and 1/4 tsp of pure vanilla extra.

Mix well and leave it in the fridge for a night.

In the morning, dice some crunchy apple and mix in the overnight oats. You may add some honey and more dried fruits too. I always prepare this Apple and Cinnamon Overnight Oats for my husband in the summer. He would bring it to the office in the morning with a jar.



Chocolate Peanut Butter Overnight Oats

Get 1 tbsp of natural peanut butter and mix with 1/4 tsp of pure vanilla extract.

Add a bit of coconut milk and mix well.

Add 1 tbsp of organic cocoa and mix again. Add the rest of the coconut milk gradually and keep stirring until mixed in all the milk.

Then add the rolled oats and dark chocolate chips in.

Mix everything together and put the oats in the fridge overnight.

The next morning, put some sliced banana, chopped roasted almonds and dark chocolate chips on top.

Then drizzle a bit of pure honey. Done!



Mixed Fruits Overnight Oats

Pour 3/4 cup of rolled oats in a bowl and add 3/4 cup of unsweetened coconut milk.

Then add 1/4 tsp of pure vanilla extract.

Mix well and put the oats in the fridge for a night.

The next morning, put some banana cubs in a glass or jar. Then add a layer of overnight oats.

Then add another layer of banana cubs.

You could do a few layers. I normally do 2 layers. Then add one heap table spoon of Greek yogurt.

Then put some blue berries and raspberries on top of the yogurt. Drizzle some pure honey on top at the end. Done!

We normally make overnight oats over the summer. Kids like them because they are like healthy desserts. Hope you and your family would like these recipes too.

Cooking Tips

  • You can put the oats in the jars and keep them in the fridge. I keep it in the bowl for easy styling only.
  • Don’t need to buy nice jars. Just use spaghetti source jars, jam jars, or other old bottles like those I used.
  • You can change the recipes to vegan by using coconut yogurt and vegan chocolate.
  • Make sure you use rolled oats not instant oats. Rolled oats taste much better.

Check out the Overnight Oats 3 Ways cooking video HERE.



This is a quick and simple breakfast pancake recipe. Kids love it!

Servings : 8 pancakes

Preparation Time : 5 minutes

Cooking Time : 15 minutes

Ingredients

Batter :

  • 1.5 cups of plain flour
  • 2.5 tsp of baking powder
  • 1/2 tsp of bicarbonate soda
  • a pinch of sea salt
  • 1 tbsp of golden granulated sugar
  • a dash of ground cinnamon
  • 1 cup of unsweetened coconut milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Cooking:

  • unsalted butter

Toppings:

  • pure coconut oil
  • pure honey
  • mixed berries

Instructions

Firstly, mix the dry ingredients in a big bowl, including plain flour, baking powder, bicarbonate soda, salt, sugar and cinnamon.

Secondly, mix the wet ingredients in another big bowl, including the egg, coconut milk and pure vanilla extract.

Add the coconut milk gradually and use a fork to mix it well.



Then combine the dry ingredients and the wet ingredients. Use a spatula to fold the batter slowly. Do not overdo it. It is okay to have some lumps.

Heat up a pan. Put a knob of unsalted butter inside when the pan is hot. The butter would be bubbling. Pour 1/4 cup of batter in the middle of the pan.

Cook the pancake with medium low heat. When you see lots of air bubbles on the surface of the pancake and the bubbles are about to burst, flip the pancake with a spatula straight away.

Brown both sides of the pancakes.



I like to serve these pancakes with berries, pure coconut oil and pure honey.

You could also serve the pancakes with unsalted butter and maple syrup. Enjoy!

Cooking Tips

  • You could replace the coconut milk with almond milk or other milk.
  • Mix the dry and wet ingredients slowly. Don’t over do it. It is ok to have some lumps inside. Leave the batter to rest for 5 to 10 mins if time allows.
  • Flip the pancake straight away when you see lots of bubbles on the pancake. The batter should be still runny on the top. Don’t wait until all the batter is set.

CHECK OUT THE COOKING VIDEO HERE.



Chia seeds are among the healthiest foods in the world. Try these healthy and delicious chia seed pudding recipes. Here are 3 recipes, including Chocolate Chia Seed Pudding, Berry Chia Seed Pudding and Dried Fruits Chia Seed Pudding. They are great breakfast ideas especially for ladies and kids.

Serves : 1 serving for adults

Preparation time : 5 minutes (not including soaking time)

Cooking time : 5 minutes

Ingredients

Chocolate Chia Seed Pudding

  • ¼ cup of organic chia seeds
  • 1 cup of unsweetened coconut milk
  • 1/8 tsp of pure vanilla extract
  • 60% dark chocolate
  • 1 tsp of pure coconut oil
  • Pinch of sea salt
  • Dash of ground cinnamon
  • ¼ cup of almonds

Mixed Berries Chia Seed Pudding

  • ¼ cup of organic chia seeds
  • 1 cup of unsweetened coconut milk
  • 1/8 tsp of pure vanilla extract
  • 1 cup of mashed strawberry
  • ¼ cup of blue berries
  • 1 tsp of pure honey

Dried Fruits Chia Seed Pudding

  • ¼ cup of organic chia seeds
  • 1 cup of unsweetened almond milk
  • ¼ cup of mixed pumpkin seeds and sunflower seeds
  • 1 dried apricot
  • 1 dried fig
  • 1 tsp of maple syrup or pure honey

Instructions

Add chia seeds in a bottle or any container. One serving for adults needs about 1/4 cup of chia seeds.

Then add 4 parts of coconut milk or almond milk depends on how thick do you like the pudding, so for one serving, you need to add one cup of milk. You could adjust the thickness of the pudding before serving by adding more milk. I like to use coconut milk for Chocolate Chia Seed Pudding and Berry Chia Seed Pudding. I use almond milk for Dried Fruits Chia Seed Pudding.

I like to add a bit of pure vanilla extract in Chocolate Chia Seed Pudding and Berry Chia Seed Pudding.

Then mix it up and mix it again after 10 minutes to prevent the wet chia seeds from forming lumps.



Put the lid on and keep it in the fridge for at least two hours. I normally keep it in the fridge overnight.

Heat up a pan and use low heat to roast some nuts and seeds. Put the almonds in first and let them roast for 5 minutes. Then add the pumpkin seeds and sunflower seeds to roast for another 3 minutes. Leave the seeds and nuts to cook down in a tray.

Then make a hot water bath with a pan and place a big bowl in it. Add the dark chocolate, a pinch of sea salt, pure coconut oil and ground cinnamon.

Mix the ingredients when the dark chocolate melts. Set aside.

Chop the dried apricots and figs. You need one each for one serving.

Chop the roasted plain almonds.



Slice a ripe banana and set aside.

Chop some strawberries and mash them roughly. You could use raspberries too.

Now, we can assemble all the ingredients. The first one is Chocolate Chia Seed Pudding. Add some coconut milk chia seeds in a glass or jar.

Add the dark chocolate sauce on the pudding and leave some to drizzle on the toppings later. You could leave it like this or mix the sauce with the pudding. Put the sliced banana on the pudding.

Then add some chopped almonds and drizzle some chocolate sauce on top. Done!

The second one is Mixed Berries Chia Seed Pudding. Pour a few table spoon of coconut milk chia seeds in a glass or jar.

Add a few tables spoons of mashed strawberries and squeeze a dash of pure honey inside.

Add another layer of coconut milk chia seeds. Then put more mashed strawberries.

Then add some blueberries and some more pure honey. Done!

The last one is Dried Fruits Chia Seed Pudding. Add a few table spoons of almond milk chia seeds in a glass. Then add some chopped dried fruits and roasted seeds. You may add a few drops of maple syrup or pure honey (optional).

Then add another layer of almond milk chia seeds, dried fruits, seeds and maple syrup.

You could do a few layers. I normally do 3 layers.

I add more seeds and dried fruits in the photo. That is about double the amount of my original recipe.

Chia seed is one of the most popular super foods in the world. Great source of nutrients for your family. Try these recipes out. They taste fantastic too!

Cooking Tips

  • Make sure you stir the chia seeds properly after adding milk and mix it again after 10 minutes to get rid of all the lumps.
  • I like to prepare the chia seeds the night before and add the toppings the next day.
  • You could replace strawberries with raspberries. Taste even better!

Check out the Chia Seed Pudding 3 Ways cooking video HERE.



This pumpkin soup recipe is very easy but amazingly delicious. I normally serve it with bread or toast. If you are a vegetarian, you can replace the bacon with croutons and use vegetable broth instead of chicken broth.

中文食譜按這裏

Serves : 3 to 4 servings

Preparation time : 10 minutes

Cooking time : 20 minutes

Ingredients

  • 900g pumpkin
  • 1 medium white onion
  • 2 cloves of garlic
  • 3 strips of bacon or a handful of croutons
  • 1.5 cup of organic chicken broth or vegetable broth
  • 1 cup of water
  • 1 tbsp of extra virgin olive oil and 25g of unsalted butter
  • 1/3 tsp of sea salt
  • 1/4 tsp of ground black pepper
  • 1 tbsp of extra virgin olive oil or rice barn oil for frying the bacon

Instructions

First of all, wash the pumpkin and use a metal spoon to scoop out the seeds and fibrous strands.

Cut the pumpkin into 4 to 5 cm wide thick slices and peel the skin off with a knife. Then, cut the pumpkin into big chunks and set aside.

Peel the white onion and cut it into big chunks too.



Crush and chop two cloves of garlic.

Chop the stems of the parsley and put them with the chopped garlic and set aside.

Then chop the parsley leaves.

Heat up a pan and add one table spoon of olive oil or rice bran oil, then put the streaky bacon inside. Use low heat to fry the bacon until they are nice and brown. Leave the bacon to cool down, so they would become crispy. Break them into small pieces and set aside.

Heat up a pot and add one tbsp of extra virgin olive oil and 25g of unsalted butter. You can replace the unsalted butter with 2 more tbsp of extra virgin olive too. Add crushed garlic and parsley stem when the oil is bubbling.



Add the chopped onion and stir fry with medium low heat until soft.

Put the chopped pumpkin in and stir. Add some sea salt and ground black pepper and keep stirring for about 3 minutes.

Pour 1.5 cup of organic chicken broth and 1 cup of water inside the pot and stir.

Then put the lid on and cook for about 10 minutes until the pumpkin chunks are soft.

Check the pumpkin with a spatula. Should be able to break it easily.

Turn off the heat and blend the pumpkin with a blender until it turns into a thick and smooth pumpkin soup. You can taste your soup and see if it needs more seasoning.

Serve the soup with a few drops of extra virgin olive oil, chopped parsley and crispy bacon.

We normally enjoy this pumpkin soup with a nice piece of bread or toast. It is a easy and delicious lunch idea for our family.

Cooking Tips:

  • Some people like to add cream in pumpkin soup, so it is creamy and rich. But I don’t really like it because you can’t really taste the pumpkin and its too heavy.
  • You can use butternut squash too, but you may need to add 1 tsp of raw sugar because butternut squash is not as sweet.
  • The organic chicken broth that I used is quite rich, so I diluted it with 1 cup of water. Taste your broth before using it. You don’t want the broth over-power the pumpkin.
  • Vegetarian friends can use vegetable broth and croutons to replace chicken broth and bacon.

Check out the Pumpkin Soup cooking video HERE.



Creamy Mushroom and Chicken Rice is a popular Hong Kong style lunch recipe. I used cooking cream instead of white sauce to save some time and effort, but it tastes just as good. It is also a great lunch box idea for kids.

中文食譜按這裏

Serves : 2 to 3 servings

Preparation time : 15 minutes

Cooking time : 10 minutes

Ingredients

  • 200g free range chicken thigh
  • 150g button mushrooms
  • half of a big white onion
  • ½ cup of frozen green peas
  • 100g of mixed sweet peppers
  • 200ml of cooking cream
  • 80ml of organic chicken broth
  • 1.5 tbsp of plain flour (thickening the sauce)
  • 3 strings of fresh thyme (can replace with dried thyme)
  • 1 cove of garlic  (crushed)
  • 3 tbsp of extra virgin olive oil (stir fry the ingredients)
  • 1/3 tsp of sea salt
  • 1/4 tsp of ground black pepper
  • 2 to 3 bowls of cooked white rice

Marinade for Chicken Thigh

  • 1/4 tsp of dry Demerara sugar
  • pinch of fine sea salt
  • pinch of ground black pepper
  • a dash of extra virgin olive oil (optional)

Instructions

First of all, slice the chicken thigh into at least 1 cm wide strips. I bought some free range chicken thigh fillets without added hormones and antibiotics from a supermarket.

Put the sliced chicken into a big bowl and add a pinch of salt, a pinch of ground black pepper and 1/4 tsp of dry Demerara sugar. You may also add a dash of extra virgin olive oil inside and then mix well. Marinate the chicken thigh for 10 minutes.

Meanwhile, put the frozen peas inside a pot of boiling hot water. Bring the water to the boil again and drain the peas.



Next, slice up the button mushrooms and set aside.

And roughly cut the white onion.

I bought some mixed sweet peppers. They look beautiful. Deseed and chop them into big pieces. Then heat up a pan and add some extra virgin olive oil. Stir fry the chopped sweet pepper briefly and set aside.

Clean the pan and add some olive oil. Put a clove of crushed garlic inside. Once you can smell the flavour of the garlic, add the marinated chicken thigh. Get the chicken meat out when it is half-cooked.

Heat up a pan, add 1 tbsp of extra virgin olive oil and use low heat to stir fry the chopped onion.



Once the chopped onion is soft, add the sliced mushrooms and stir.

Then add the chicken broth and fresh thyme and stir.

Sprinkle 1 tbsp of plain flour on top and mix it with all the ingredients.

Next, add the green peas and half-cooked chicken thigh.

Follow with 200ml of cooking cream.

Turn up the heat to thicken the sauce.

Add the stir-fried sweet pepper at the end and mix well. n

A creamy and delicious mushroom and chicken rice is done! Enjoy!

Cooking Tips:

  • I used cooking cream instead of making a traditional white sauce to save some time and effort. But I ensure you it tastes just as good!
  • Use chicken thigh instead of breast because its tender and moist.
  • You could serve with spaghetti if you don’t like rice. Put the half-cooked spaghetti in the sauce to absorb the sauce. Don’t need to add flour.
  • This is a great school lunch for kids too!

Check out the Creamy Mushroom Chicken Rice cooking video HERE.



This avocado salmon rice is my daughter’s favourite lunch. It is a quick and healthy lunch recipe for kids. My baby girl eats it at home, but it is also a great lunch box idea.

中文食譜在這裏

Serves : 2 servings

Preparation time : 10 minutes

Cooking time : 15 minutes

Ingredients

  • 225g salmon fillet
  • 1 Avocado
  • 2 eggs
  • 3g of dry seaweed
  • 1/2 tbsp of sesame
  • 1.5 tbsp of mayonnaise
  • 1/2 tbsp of light soy sauce
  • 1/6 tsp of fine sea salt
  • 1/6 tsp of ground black pepper
  • a dash of lemon juice

Rice

  • 180ml Japanese rice
  • 180ml water
  • 1/2 tbsp of Japanese sushi vinegar (season the cooked white rice)

Instructions

First of all, put the rice in the cooker because it takes the longest time to cook. Then get the salmon fillet out and dry it with kitchen paper. Marinate the salmon for at least 10 minutes with light soy sauce and black pepper.

Meanwhile, you can prepare for other ingredients. First, toast some white sesame seeds in a dry pan with low heat. I normally toast a batch of sesame seeds and keep them in a airtight container because I use sesame seeds quite often.

Second, cut some plain dry seaweed into strips and set aside.



Then, open an avocado and get rid of the stone. Then use a table spoon to scoop the flesh out. If you have any problems with opening the avocado, check out my cooking video.

Cut the avocado into cubes and set aside.

Now, we can poach the eggs. Crack the eggs and use a sift to get rid of the watery egg white, then pour the eggs in two tea cups.

Bring a pot of water (about 4 to 5 inches deep) to the boil, then turn off the heat. Pour the eggs into the hot water. Do not need to add anything in the water.

Put the lid on and wait for 3 minutes. The eggs would be poached perfectly. Get the poached eggs out and set aside.



Then, heat up a non-stick pan and add a table spoon of olive oil or rice barn oil. Put the salmon into the pan with the skin side down. I use medium heat to brown the skin and make it really crispy. It takes about 2 to 3 minutes.

Once the skin is nice and crispy, turn down the heat and flip the salmon fillet to cook the other sides. The salmon fillet should be done in another 2 to 3 minutes.

Leave the salmon fillet to rest for a few minutes, then slice it up. The middle of the fish is half-cooked and still very delicate. If you like to cook it through, it would take 8 minutes in total. I normally cook it for 5 to 6 minutes.

Put the salmon and avocado in a big bowl. Add a little bit of fresh lemon juice.

Add some ground black pepper and sea salt.

Mix it up and have a taste.

Season the cooked white rice with some sushi vinegar and mix well. Then, put some rice in a bowl and cover it with avocado and salmon. Squeeze some mayonnaise on it.

Put a poached egg on top and season the egg with some salt and pepper.

Lastly, sprinkle some seaweed and sesame seeds around.

This is one of my kids’ favourite lunch recipes. This is a great lunch box recipe. Try it out!

Cooking Tips:

  • The poached egg is optional. My son likes poached egg, but my daughter hates it.
  • Don’t over cook the salmon or it would be too dry. I normally cook for 5 to 6 mins. 8 mins is well done, but not too dry, so try to cook the fish for less than 8 mins.
  • Add some sushi vinegar in the cooked white rice. Taste great!

Check out the Avocado Salmon Rice cooking video HERE.



The weather is getting hot. Everyone crave for something refreshing for breakfast, so I made these prawns and avocado salsa burritos. If you like spicy food, add some red chilly in the salsa. That would taste even better! Hope you would like this summery recipe.

中文食譜按這裏

Serves : 6 burritos

Preparation time : 25 minutes

Cooking time : 15 minutes

Ingredients

  • 6 corn and wheat soft tortillas
  • romaine lettuce (3 leaves cut into big pieces)
  • half of a mango (dice)
  • ½ cup of canned black beans (drain)
  • 2 tbsp extra virgin olive oil

Prawns

  • 20 prawns (peeled and deveined)
  • 1/4 tsp of ground cumin
  • 1/4 tsp of paprika
  • 1/4 tsp of salt
  • 1/4 tsp of ground black pepper
  • 1/4 tsp of fresh lime juice
  • 2 cloves of garlic (slice)
  • 1 tbsp of extra virgin olive oil

Salsa

  • 1 medium tomato
  • half of a medium ripe avocado
  • about 2 tbsp of chopped red onion
  • about 2 tbsp of chopped coriander
  • 1 small clove of garlic (minced)
  • fresh lime juice (half of a lime)
  • 1 tsp of extra virgin olive oil
  • pinch of ground black pepper
  • pinch of rock salt

Sour Cream Sauce

  • 4 heap tsp of light sour cream
  • ¼ tsp of lime juice
  • 1 tbsp of chopped coriander
  • pinch of rock salt
  • pinch of ground black pepper

Instructions

First of all, peel and devein the prawns. Dry them with some kitchen paper and put them in a big bowl. Then marinate the prawns with ground cumin, paprika, salt, ground black pepper, lime juice, olive oil and sliced garlic.

Mix all the ingredients well and cover the prawns with cling film and put them in the fridge for 15 minutes. You could prepare the prawns the night before and keep them in the fridge to save some time in the morning.

Then, you could start to prepare the salsa. Chop some red onion. We only need about 2 table spoons of chopped onion.



Next, you may chop a medium size tomato. Get rid of the seeds.

Chop some coriander. We need about 2 table spoons for the salsa and 1 table spoon for the sour cream sauce.

Open a medium size ripe avocado. Remove the stone and cut it into small cubs.

Put the avocado, tomato, red onion and coriander in a bowl, then add 1 clove of minced garlic, lime juice, olive oil, salt and black pepper.

Mix well and set aside. You could also prepare the salsa the night before and put it in the fridge.



Then prepare the sour cream sauce. Put 4 heap tea spoons of light sour cream in a bowl. Add 1/4 tea spoon of lime juice, 1 table spoon of chopped coriander, a pinch of salt and ground black pepper, then mix well and set aside. You could do this the night before too.

Wash and dry the romaine lettuce. Cut them into big chunks.

Cut open the mango lengthways about 2mm from the centre to avoid the stone. Score half of the mango with a knife. Then scoop the mango cubs out with a table spoon and put them into a bowl.

Heat up a pan and add 2 table spoons of extra virgin olive oil. Put the marinated prawns inside. Fry the prawns in medium heat until they are pink. Do not over cook them. Put the prawns into a bowl.

Do not wash the pan. Pour the drained black beans inside the pan and heat them through. The sauce left in the pan would lightly season the beans.

Heat up a clean pan. Put a piece of tortilla inside. Use medium heat to warm up the tortilla. Once the tortilla is soften and start to puff up. Pick it up and place it in a plate.

Now, we can assemble the burrito. Put 2 or 3 pieces of lettuce at the bottom. Then add salsa, prawns, black beans, mango and a spoon of sour cream sauce.

Wrap up the stuffings and fold the two ends inside. Roll the burrito forward while keep folding the two ends in. At least fold 4 times on each ends to wrap the stuffings securely.

Then put the burritos inside a hot pan to seal. It takes about 2 minutes.

The ingredients are enough to make 6 delicious burritos. Enjoy!

Cooking Tips:

  • If you cook for adults, do add some red chilly or chilly flakes. Taste great!
  • Fry the black beans in the same pan after frying the prawns to give the beans a little bit of flavour.
  • Roll the tortilla forward slowly when you fold the two ends. You need to fold at least 4 times on each end to make sure it is securely wrapped. Then seal the burritos in a hot pan. It takes 2 to 3 minutes.

Check out the Prawn Avocado Salsa Burrito cooking video HERE.



This is a fantastic egg salad sandwich recipe. It is a great breakfast sandwich idea or a nutritious lunch for kids. You could eat the egg salad on its own or make a sandwich. Try it out!

中文食譜按這裏

Serves : 1 sandwich

Preparation time : 5 minutes

Cooking time : 15 minutes

Ingredients

  • 2 slices of whole wheat bread or toast
  • 2 large eggs
  • 1/4 cup of chopped celery
  • 1 medium tomato
  • 1 tbsp of chopped chives
  • a little handful of baby spinach
  • 1 tbsp of organic mayonnaise
  • 1 tsp of honey Dijon mustard
  • 1/4 tsp of fresh lemon juice
  • pinch of salt
  • pinch of ground black pepper

Instructions

Put two room temperature eggs inside a pot of water. The water has to cover the eggs. Put the lid on and bring the water to the boil. Then turn off the heat and leave the eggs inside for 8 minutes.

Meanwhile, chop the celery and set aside.

Chop the chives. You can find them from some supermarkets or some herbs shops in the wet markets.



Slice the tomato. I bought some really sweet and juicy tomatoes.

Then mix the salad dressing. Put 1 table spoon of organic mayonnaise in a bowl, add 1 tea spoon of honey Dijon mustard and 1/4 tea spoon of fresh lemon juice. Mix everything together and set aside. If you cannot find honey Dijon mustard, you could use Dijon mustard and add a little bit of honey. Honey makes big difference.

The eggs would be done by then.

Take the eggs out of the pot and put them under the tap to cook down.

Peel the eggs and cut them into small cubes. The middle of the yolks should be still moist and in orange colour. I do not like dry egg yolks.



Put the chopped eggs in a bowl and season with salt and black pepper. Then add the chopped celery and chives.

Put the salad dressing inside and mix well. This is a great egg salad, you could eat it like this.

Lay a piece of whole wheat bread or toast at the bottom, then put some baby spinach and sliced tomatoes on top.

Follow with all the egg salad and another piece of bread or toast.

This egg salad sandwich is fantastic! You have to try it out! Yes, I am very proud of this recipe. hahaha!

Cooking Tips:

  • Do not overcook the eggs. Use a stop watch.
  • Make sure you use honey Dijon mustard not other mustard.
  • If you cook this sandwich for kids, you better use toast because toast could hold the egg salad inside.

Check out the Egg Salad Sandwich cooking video HERE.



This Chinese chive pocket recipe is one of my favourite Chinese foods recipes. I like to serve them with congee. They are light and healthy. Great brunch idea for the weekends too.

中文食譜按這裏

Serves : 8 pockets

Preparation Time : 30 minutes

Cooking Time : 15 minutes

Ingredients

Pastry

  • 300g plain flour
  • 1/4 tsp of rock salt
  • 60ml of boiling hot water
  • 120ml of room temperature water
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of black sesame seeds (optional)

Stuffing

  • 220g of Chinese chives
  • 2 large eggs
  • 20g of black fungus (dry)
  • 50g of vermicelli (dry)
  • 1/2 cup of dried sakura shrimps
  • 4 tbsp of extra virgin olive oil
  • 2 tbsp of oyster sauce
  • 2 tsp of black sesame oil
  • 1/2 tsp of rock salt

Cooking Oil

  • 1 tbsp of rice bran oil

Instructions

Put 300g of plain flour in a big bowl and add 1/2 tea spoon of rock salt. Then mix up with a fork.

Pour 60ml of boiling hot water into one side of the bowl and and stir with a fork.

Then pour 120ml of room temperature water into the bowl gradually and keep stirring with a fork until most of the flour stick together.



Add 1 table spoon of extra virgin olive oil in the bowl and mix it with a fork.

Once the oil is blend into the dough, start to knead the dough with your hands. The dough is ready when there is no more dry flour left in the bowl and the dough is consistent and smooth.

Cover the dough with a piece of cling film and a kitchen towel. Let it rest for 30 minutes.

Soak 50g of vermicelli in hot water until it is soft. It takes about 20 minutes.

Chop the soaked vermicelli into 1 cm long pieces and set aside.

Soak 20g of black fungus with hot water for about 30 minutes. The black fungus would expand and soften. Cut off the ends of the fungus or it would taste like rotten wood. Then chop the fungus into small pieces.



In a pan, add 2 table spoons of extra virgin olive oil and pour the beaten eggs inside.

Use chopsticks or a spatula to stir the eggs until it forms many small pieces and lumps.

Wash, dry and chop the Chinese chives and put in a big bowl.

Pour 2 table spoons of extra virgin olive oil on the chopped Chinese chives and mix well. This is to stop the chopped chives from getting watery.

Then add the eggs, vermicelli, black fungus, ground white pepper, black sesame oil, salt and oyster sauce in the bowl and mix all together.

At last, add the dried sakura shrimps and mix it again. 

Get the dough out and divide it into 8 equal pieces.

Dust the working station with flour and use a rolling pin to flatten the small dough.

You could add a little bit of black sesame seeds on the dough. This is optional.

The black sesame seeds facing down and keep flattening the dough until it is about 1.5 mm thick.

Put about 3 heap table spoons of stuffings in the middle of the pastry.

Then fold it up carefully to cover all the stuffings. Use your hands to push the air out and seal the edge.

Then use the edge of a bowl to trim the edge of the chives pocket.

Now the edge of the pocket is neat and round.

Heat up a pan and brush some rice bran oil around the pan. Do not use too much oil.

Put the pockets in and turn to low heat.

Brown all the sides of the pockets and be patient.

The pockets are cooked, when they puff up and the pastry is light brown. Enjoy these lovely chives pockets with congee.

A few tips for this recipe:

  • Use rice bran oil or other high smoking point oil to pan fry the chives pockets.
  • I prefer brushing a little bit of oil in the pan, so the pockets won’t be too greasy, but if you prefer crispy chives pockets, you can add more oil.
  • Adding black sesame is optional. They are for the eyes not for the taste.

Please check out the Chinese Chives Pockets cooking video HERE.



This colourful chorizo vegetables breakfast skillet with poached eggs is delicious and nutritious. I put lots of vegetables, beans, eggs and Chorizo inside. It is a great weekend brunch recipe for the whole family. If you like spicy food, add some chilly flakes. I normally serve this with toast.

中文食譜按這裡

Serves : 4 servings (2 adults 2 kids)

Preparation time : 8 minutes

Cooking time : 12 minutes

Ingredients

  • 1 small onion or half big onion
  • 2 handful of curly kale
  • 1 medium size bell pepper (red or yellow)
  • 150g of cherry tomatoes
  • 100g of mild Chorizo
  • 120g of chickpeas
  • 120g of kidney beans
  • 3 large eggs
  • 1 stalk of flat-leaf parsley
  • 2 cloves of garlic
  • 2 tbsp of extra virgin olive oil
  • 4 tbsp of organic chicken stock
  • about 1 tsp of lemon juice
  • 1/2 tsp of rock salt
  • a pinch of smoked Paprika
  • 1/2 tsp of grounded black pepper

Instructions

Wash and dice the bell pepper. You could use a yellow or a red bell pepper or half of each.

Roughly chop one small white onion or half of a big one and set aside.

Wash the curly kale and get rid of the hard stem of the leaf. Then, roughly chop and set aside.



Slice two cloves of garlic.

Wash the flat-leaf parsley and chop the stalk and put it with the sliced garlic. Then, finely chop the leaves.

Slice the chorizo and then halve the sliced sausage. I used mild chorizo because my kids cannot eat very spicy food. For adults, I would suggest using hot chorizo and add a pinch of dry chilly flakes.

Heat up a pan, add about 2 table spoons of extra virgin olive oil. Then put the chopped onion in the pan and stir for a minute.

Then turn to medium low heat and add the sliced garlic and chopped parsley stalk.

When you smell the garlic and onion, add the chopped chorizo. Then keep stirring until the onion is soft and you could smell the smoky flavour of the chorizo. The paprika inside the chorizo would colour the onion.

Put the whole cherry tomatoes in the pan and mix them with other ingredients. I bought some very sweet Holland cherry tomatoes. I like to keep them whole because the tomatoes would burst in my mouth with delicious tomato juice.



Add the chopped bell pepper and stir. Mix all the ingredients together.

Then add the chickpeas and mix well. I used Waitrose canned chickpeas (in water) because they are not mushy.

Follow with the organic low sodium chicken stock. You can use vegetable stock too. Taste your stock before adding into your dish, so you could adjust the amount of salt you need.

Add some freshly grounded black pepper. Taste the sauce before seasoning.

Add 1/2 tsp of rock salt.

Put the kidney beans in the pan. I used Waitrose canned kidney beans (in water) because of the same reason.

Put two handful of curly kale inside.

Squeeze some fresh lemon juice into the pan.

Make 3 holes in the vegetables and beans. The holes should be deep enough to see the sauce.

Pour the eggs into the holes. I cracked the eggs into tea cups in advance because I want them to be cooked at the same time.

Season the eggs with a pinch of black pepper and rock salt.

Cover the pan and cook for 3 minutes in low heat. Open the lid and turn off the heat after 3 minutes. The egg white should be cooked and the egg yolks should be still runny.

Add a pinch of paprika on the poached eggs.

Sprinkle the chopped parsley on top and ready to serve! We normally eat this breakfast skillet with toast. Enjoy!

Check out the Chorizo Vegetables Breakfast Skillet cooking video HERE.



This boiled eggs and avocado toast or open-faced sandwich is a delicious and healthy breakfast recipe for everyone. You can use ciabatta, sourdough or fresh bagel. If you keep the eggs in the fridge, make sure you get them out earlier and let them come to the room temperature first. Another tip is to brush some olive oil on your knife before cutting the eggs. Hope you would like this recipe.

中文食譜在這裏

Serves : 2 servings (4 pieces)

Preparation time : 5 minutes

Cooking time : 15 minutes

Ingredients

  • 1 ciabatta
  • 1 avocado
  • 3 large eggs
  • 1 tbsp of extra virgin olive oil
  • pinch of ground black pepper
  • pinch of rock salt
  • half lemon (juice)
  • 1 tsp of roasted black sesame
  • 1 tsp of chopped chives

Instructions

Put the eggs in a pot and pour some water. The water should just cover the eggs. If you keep your eggs in the fridge, make sure you get them out earlier and let them come to the room temperature first.

Then, put the lid on and use medium heat to cook for 11 minutes.

Get the eggs out after 11 minutes and cool them down under the tap water. Then peel the eggs and set aside.



Slice a loaf of fresh ciabatta into 4 pieces.

Brush some extra virgin olive oil on the bread.

Put the bread on the hot pan to brown one side.

Open an avocado and get rid of the stone.



Slice up the avocado and line them on the toast.

Add some freshly grounded black pepper on the sliced avocado.

Then squeeze some fresh lemon juice on the avocado.

Sprinkle some fine rock salt on top of the avocado slices.

Brush some extra virgin olive oil on a knife, then slice the boiled eggs. The oil would stop the yolk from sticking on the knife. You could slice them either lengthways or horizontally. Then place the sliced eggs on top of the avocado.

Then, sprinkle some roasted black sesame seeds on top. I normally roast a batch of black sesame seeds and keep them in an airtight container.

Sprinkle some chopped chives on top.

This breakfast recipe is easy, healthy and delicious. Good protein + good oil = great breakfast! Enjoy!

Check out the Avocado Toast cooking video HERE.



These breakfast bowls are delicious, nutritious and easy to make. They are perfect for school days. My son’s favourite is the banana chocolate granola yogurt bowl and my little girl prefers the mixed berries granola yogurt bowls. Sometimes I would make small portions as a after school snack or a little treat for the kids. You can be creative to come up your own yogurt bowl recipes.

中文食譜在這裏

Serves : 1 serving for adults

Preparation time : 3 minutes

Cooking time : 2 minutes

Ingredients

Banana Yogurt Bowl

  • 3 tbsp of plain Greek Yogurt
  • 1 small ripe banana (peel and slice) or half big banana
  • 1/4 tsp of organic vanilla essence
  • 1/2 tbsp of organic chia seeds
  • 2 tbsp of chocolate granola (or granola + dark chocolate chips)
  • 1/2 cup of blue berries (washed and dried)
  • a little bit of pure honey (optional)

Mixed Berries Yogurt Bowl

  • 3 tbsp of plain Greek Yogurt
  • 1/4 tsp of organic vanilla essence
  • 1 .5 cups of blue berries (for the puree and topping)
  • 5 strawberries (washed, dried and halved)
  • 1/2 cup of raspberries (washed and dried)
  • 2 tbsp of granola
  • a little bit of pure honey (optional)

Instructions