Since I made the mini apple crumble on Monday, my family has been requesting me for my apple turnovers. How can I say no to them, right? The ingredients and steps are pretty similar to the apple crumble. Just that I had to get more apples since I used up the remaining on Monday. Always happy to pop down to the grocery store and somehow, I always managed to fill up my shopping basket with items other than on the shopping list. My version of a walk-in wardrobe is a room with shelves filled with all sorts of spices, ingredients, cooking tools, left right centre (think Masterchef pantry).
The usual way of eating apples is hold and bite. Now, if you don't like eating apples whole (they can, after all, get a little messy that way), but don't always have a knife around, you can actually break them in half with your bare hands - sounds weird? Nay. Not only is it convenient, it makes you look like the Incredible Hulk (you know, sans anger issues).
Found some granny smith apples lying in my basket of oranges. What I can do with 3 of them? I've just finished giving the oven a good scrub down (I can't remember the last time I did it, oops) and really not in the mood to make anything complicated, or rather, anything that involves in heavy cleaning up. Hmm...I know... apple crumble! What better way to reward myself than with a warm, delicious dessert with my favorite crunchy granola topping?
This is not your typical KFC coleslaw version. Sorry, mayonnaise lovers. I'll make it up to you all in other recipes. Red cabbage is also known as purple cabbage. The color comes from growing in acidic soils. Alkaline soil will produce greenish-yellow cabbages. Well, you get the idea. I prefer to use red cabbage instead of greenish-yellow cabbage in this recipe. However, if you can't get your hands on reddy, feel free to use good ol' greeny. :-)
After a heavy week of wine and dine, it is time to detox our bodies (at least for me!). I hereby pronounce this week to be "Salad Week"! Who says it is boring to have salads? Let's chase the Monday blues away with this delicious salad. A classic Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. The BNF version does not use egg or croutons but rather anchovies and the irresistible bacon. To make it as a meal, protein such as grilled chicken or ham is added. Jerk Chicken is one of my family's favorite topping. Of course in these days, there are so many different versions, there is no right or wrong as long as they taste good, right?
I love sprinkling these little gems on everything! Salads, rice, noodles, ice cream, etc. Ok, I'm just kidding about the ice-cream but then again, there really is garlic ice-cream, right? Use this crunchy, savory quinoa as a topping on any of your favorite salad.
I fell in love - Quinoa is the first name. Here is why. What is Quinoa? (pronounced as kin-wa). Quinoa is a grain crop grown primarily for its edible seed. The Incas held the crop to be sacred. Nutritional evaluations indicate that quinoa is a source of complete protein. I just simply acknowledged it as a superfood. Since discovering it earlier this year, Quinoa has been a staple source of grain in our household. You will find some really awesome quinoa recipes in BNF blog. In this post, I'm going to share with you this simple yet delicious salad. Toasted quinoa gives this crisp salad of cucumber, green onion and fresh coriander an oomph!
Yeah, I know what you are thinking. What the heck is Jerk Chicken? No. This is not a bad chicken. The "Jerk" here refers to the marinade, which is a typical Caribbean marinade used for all kinds of meat and poultry. It is definitely something different from our usual BBQ or Teriyaki marinades and I absolutely love the intense flavors coming from this dish.
Hands down this is my family's favorite chicken dish! Or so I was told. It is so versatile, you can serve it warm or cold! Chicken is a staple protein in our household. Papa bear needs it for his daily dietary requirement. In case you do not know, I don't like to eat chilled food. But this is one dish that tastes even better when chilled. Perfect for that blazing summery afternoon heat (actually its that warm in Singapore every day)!