Wednesday, April 9, 2014

Sandwich Cake

Week four- It was a member of our sandwich gang’s birthday and we wanted to do something special for his birthday so we decided there’s no better way to celebrate than presenting him a sandwich cake. Yes you heard me. A cake not sweet but savoury.

This time it comprises four layers of green Pandan bread. First layer ws a spread of tuna with orange cream cheese, baby spinach, salad cream and cucumbers, second layer was another layer of salad cream redcapsisum, cucumbers and a layer of cheese, third layer was tuna spread, oyellow capsicum, another layer of cheese, and last layer was salad cream, walnuts, cucumber, scrambled eggs and the last layer of orange capsicum.

The entire cake was then frosted with herby peppered cream cheese, coated with honey nuts, diced capsicum and wasabi peas on top. Viola. Happy Birthday James!

Capsicums that make a cake so prettay! 

and last but not least: Here's my very own sandwich and not the scaringly high sandwich cake!

Sunday, April 6, 2014

Roasted Pumpkin with Cayenne and olive oil

I always love the taste of roasted pumpkin. I adore them especially in my salad. Pumpkins with a drizzle of balsamic vinegar and ooohhhh~ so lovely. 

I saw some fresh pumpkin at the supermarket. They took on an earthly orange hue that was so pleasing to the eye that I simply couldn’t resist picking up one of those. There are countless ways to enjoy a pumpkin. The last time I made pumpkin soup with a dash of cream and potatoes- blended everything up smoothly and the result was a smooth soup that was tasty, sweet and healthy. No artificial flavouring and MSG of any sort. 

This time round, I wanted to enjoy the pumpkin in a more untouched form. So I diced them, drizzled abit of extra virgin olive oil, sea salt and pepper, cayenne and baked them in an oven for 20min. Finished with a touch of sunflower seeds and dried cranberries and viola. A yummy dish that is simple to create for anyone in a hurry but needed their pumpkin fix.



1/4 pumpkin, diced
2 tbsp olive oil
sea salt
Black pepper
Dried cranberries
1/8 cup dried cranberries
cayenne pepper


1) Preheat oven to 175C

2) Dice golden pumpkin into small cubes

3) Sprinkle with sea salt, pepper, cayenne and olive oil and bake in a heatproof dish for 15 min or till soft. 

4) Serve with dried cranberries and toasted sunflower seeds. 

Saturday, April 5, 2014

Maple Vanilla Homemade Granola

Homemade Granolas are AWESOME!!! 

I love granola and otas. Granola and oats. Granola and oats. I just loveeee them so much I could totally eat a bowl of them at one good sitting. As much as granola makes a good accompaniment to cereal, greek yogurt, milk oiaj etc , many commercial granolas are all heavy laden with sugar which when eaten in excess, can actually mean consuming more calories than you could have imagined. Also it’s pretty hard sometimes to get all your fav ingredients in one box so it makes sense to make your own granola.

My first homemade granola was a simple one. I included oats, dried cranberries, sesame seats, walnuts and almonds and a dash of vanilla and manuka honey. Mix all these up together and toast them lightly in the oven for a good 20-25 min and you’ll have a jar of yummy granola to make your every morning happy.

Oh and I forgot to mention that while the granolas are baking in the oven, the smell is arhhhhhhhhh to die for. It smells like sweet honey diffusing the air in the entire house. So good. I wanted a healthier version so I just omitted the oil and added in a dash of pure vanilla extract.

Ingredients (Adapted from Cookieandkate

  • 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
  • 1½ cups raw slivered almonds (or other nuts*)
  • 1 teaspoon fine-grain sea salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger- I omitted this
  • ½ cup melted coconut oil (or olive oil)- I omitted this 
  • ½ cup + 1 tablespoon honey (or maple syrup)
  • ¾ teaspoon vanilla
  • ¼ cup chopped dried cranberries

  1. Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon . Stir thoroughly to combine.
  2. Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.
  3. Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Friday, April 4, 2014

Sandwich Week 3: Smoked Salmon and rockets charcoal bread

Week 3 encompass more on food styling and variety of ingredients. In order to get the pretty sandwich in photos, we opted for a charcoal sesame bread, rockets, alfafa spouts, corn, walnuts, avocado sauce, tomatoes, cheese

Here we go: a cross section of what's in the sandwich. Triple Decker jam packed with ingredients.