This is so pretty and healthy too. You can make this as a side dish, salad or snack for lunch or dinner. You can even make this with different dressings like balsamic, Italian or French. Ingredients:...more
Pancake Tuesday was day of mixed emotions for an Irish child in the 80s. On the one hand we got to devour seemingly endless quantities of scrumptious pancakes. On the other hand it marked the beginning of a period drudgery and abstinence – being dragged out of bed for early mass and being presented with porridge for breakfast instead of the usual corn flakes. The masses did me no harm, but I was left with a very lasting dislike of porridge, which I viewed as a tasteless commodity associated with discipline and deprivation.
Losing weight always remains a fight for many people and if you fall under the same category then you would understand; dieting is not the only solution. In fact, dieting is considered to be really bad for health and have plenty of ill effects on it. So what we can do?...more
I have worked with phyllo dough for many years and this is one of my favourite recipes to make, Phyllo Wrapped Broccoli. They are so delicious and can be made with any veggie you like. Step 1. First defrost the phyllo dough as per the directions. Step 2. Wash and chop broccoli into bite size pieces (or a bit larger) and steam until they are almost soft. Also melt about 3 or 4 tablespoons of butter in a small bowl. ...more
Noodles are a much-loved staple in the everyday life of a Hong Konger – regardless of whether they are soup-based, stir-fried, braised or deep-fried. When it comes to dried egg noodles, one of the best ways to cook them is to stir-fry the blanched noodles with vegetables and really, really good quality dark soy sauce, this being the most important factor that determines the tastefulness of the noodle dish....more