Recipes

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Mint Jelly Sauce

I know it is very tempting to buy a mint condiment for your lamb dinner this easter (or whenever you are having a roast lamb dinner). It is already a lot to take on for one to cook for the family. So, are you seriously going to fuss around...

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Spicy Butternut Squash Soup with Cornbread

After a series of blog post of soups and garnishes, let’s talk about how to improvise and utilise your leftovers to make your soup dish look stunning. I enjoy cooking with colours. It takes a little imagination at times because the state of the colours may change during the...

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Slow Cooked Lemon Garlic Chicken

Happy 2015 everyone! Are you still on festive eating? I was surprised how I loved Christmas pudding this year. I thought I could get some bargain ones especially after Christmas but there were none in the supermarkets. Not even a tiny pudding for one! Whoever bought them all, are...

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Roasted Tomato Soup II

Merry festivities everyone! It’s the festive of eating it is. If you have done the Christmas dinner for the family, I applaud you. All the trouble you had gone through to ensure that the turkey (or whatever meat) was cooked through and not dried out, the stuffing was not...

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Parsnip and Apple Soup

After the cauliflower soup, I have started to venture into a more sophisticated combination of ingredients for soups. I say sophisticated because it was taken off the Great British Chef website. In the website, there are fussy fine dining dishes and also some simple and straightforward dishes that are...

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Cauliflower Soup

When the weather changes to a cooler climate, I start to look back at my recipe collections for winter warmer dishes. Soups are a great way to start. This is one of the many versions of cauliflower soups that I quite like and have stuck with it for this...

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Preserved Lemons

Preserved lemon is associated with Moroccan cuisine. With the abundance of lemons in Mallorca, Soller particularly, I am surprised that there are no lemons preserved on the island. Sadly and often, these lemons are just left to rot on the ground. I remember when I first set foot in...

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Anchovy Broth

Anchovy broth is a clear stock made from dried anchovies. It has a very light but intense fishy fragrance (in a good way, of course). This is quite common in our Chinese household. The anchovy stock is used for in soups, noodle broths (handtorn noodles) or in porridges. This...

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Japanese Tofu in Gravy

First things first, thanks to all of you that have been supportive by voting and campaigning for Vi Vian’s Food Blog in the UK Blog Awards 2015. I am even more thrilled and excited about being shortlisted than I was at the beginning of the competition. And, for all...

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Spicy Mung Bean Noodles with Minced Pork

Are you thinking of using the Hoisin sauce before it’s expiry date? I don’t know many Asian recipes that use Hoisin sauce. It comes in useful as an alternate dipping sauce for dim sums or in “chee cheung fun” (chinese rice rolls). The Hoisin sauce came into my pantry;...

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