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Jump To Recipe Jump To Video When I shared my baked porridge recipe, a close friend of mine mentioned that he and his family love baked porridge with custard. I found the idea intriguing, and that's how this variation came to be. Amazin' Graze's Rolled Oats, Walnuts and Chia Seeds This nourishing meal is perfect for breakfast or as a dessert and requires less than 30 minutes to prepare. The oven does most of the work for you. Feel free to use your favorite nuts in this recipe. Personally, I find that walnuts pair well with apples. However, you can also try using peaches or explore other fruit options. The possibilities are quite extensive. In my opinion, this version surpasses the original baked porridge recipe in terms of its body and texture. I encourage you to give this recipe a try and be the judge yourself. Ingredients: (Serve 4) Unsalted Butter, 60g Amazin' Graze's Rolled Oats, 160g Demerara Sugar, 90g Amazin' Graze's Walnuts Quatered, 115g Raisins, 100g Cookie Spice Blend Homemade , 1 TBSP Baking Powder, 5g Sea Salt, Pinch Amazin' Graze's Chia Seeds, 8g Eggs, 2 Whole Milk, 500g Vanilla Paste, 1 TSP Granny Smith Apples Cored Peeled Coarsely Diced, 3 or More Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 1 Lemon Calvados, 2 TBSP Ice Cream, For Serving (Optional) Equipment: Cast Iron Skillet Oven Directions: Please visit my " Cookie Spice Blend " page for the recipe. In a skillet over medium heat, melt butter. Once the butter has melted, remove from heat and brush the sides of the skillet with the melted butter as we are gonna use this skillet to bake. Transfer the melted butter to a small bowl and set aside until ready to use. *Do not wash the skillet.* Preheat oven to 165 degree celsius or 325 fahrenheit. In a large bowl, add Amazin' Graze's Rolled Oats, sugar, Amazin' Graze's Walnuts, raisins, cookie spice blend, baking powder, salt and Amazin' Graze's Chia Seeds. Mix to combine well. In another large bowl, add eggs, milk, vanilla and the melted butter. Whisk until well combined. Transfer the wet mixture to the dry mixture. Mix until everything is incorporated. In a small bowl, mix together apples, lemon zest, juice and Calvados. Lay the apple mixture onto the skillet, spreading out evenly. Add the batter on top of the apples. Spread the batter evenly with an offset spatula. Wack into the oven and bake for 45 to 50 mins or until golden brown. Remove from the oven and serve it warm with some ice cream. Nourishing... Yummilicious... Recipe Video:

Jump To Recipe Jump To Video This is a popular Danish and Swedish unbaked dessert; it is called oatmeal balls in Danish and chocolate balls in Swedish. It is said that these dessert balls were invented during the World War II period. You can check out all the variations and history at Wiki . This recipe is incredibly straightforward, easy, and simple, while still delivering a delicious outcome. The key is to achieve the right consistency, considering that ingredient variations can occur across different brands. To determine the correct consistency, try forming the batter into a dough ball. If successful, you've achieved the desired consistency. If not, make adjustments by adding cocoa powder or coconut oil, 1 TBSP at a time, until the desired consistency is reached. Play around with the ingredients. Instead of desiccated coconut, you can roll the chocolate balls in sprinkles. The possibilities are pretty much endless. Ingredients: (Make 8 chocolate balls) Amazin' Graze's Rolled Oats, 60g Demerara Sugar, 50g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 15g or More Raw Cacao Nibs, 1 TBSP Pink Himalayan Salt, Pinch Chili Flakes, Pinch Coconut Butter, 30g Coconut Oil, 30g Coconut Rum, 15g Freshly Brewed Coffee, 30g Desiccated Coconut, For Dredging Equipment: Cast Iron Skillet / Pan Directions: In a skillet over medium-low heat, add Amazin' Graze's oats. Lightly toast until warm to the touch. *Do not over toast the oats as it will give a bitter taste.* Remove from heat and set aside to cool down slightly. Add in the rest of the ingredients, except the desiccated coconut. Mix until well combined. If the mixture is too wet, add in more cocoa powder, 1 TBSP at a time. If the mixture is too dry, add in more coconut oil, 1 TBSP at a time. *I went anal and weighed each chocolate ball equally.* If you do not wanna go thru' that hassle, you can eye-balled it. You should get 8 chocolate balls. Roll and pack each ball tightly. In a shallow bowl, add desiccated coconut. Roll the balls into the desiccated coconut, making sure they are coated fully. Transfer to a plate lined with parchment paper. Chill in the fridge for at least 4 hrs, best overnight. Enjoy. Chocolatelicious... Recipe Video:

Jump To Recipe Jump To Video Back in 2020, while working for an event, I discovered a game-changing ingredient called "cauli-rice," which has had a profound impact on my life ever since. Whenever I crave low-carb and healthier meals, I turn to cauli-rice as a versatile option. Over time, I have refined the recipe to what it is today. One of the great things about cauli-rice is that you can utilize the entire cauliflower, including the stem and leaves, minimizing food wastage. Simply blend them together with the florets, and you're good to go. Previously, I used to stir-fry cauli-rice with sundried tomatoes, spinach, and garlic. However, I wanted it to be a perfect accompaniment to any "over-rice" dish, so I decided to replace those ingredients with a wonderful Middle Eastern inspired spice blend. To be honest, it works like a charm. I will be sharing two exciting dishes featuring cauli-rice with you soon, so stay tuned. But for now, let's get started with this incredible recipe. Ingredients: (Serve 8) Cauliflower, 750g High Quality Olive Oil, 1/4 Cup Pink Himalayan Salt, Pinch Smoked Paprika, 1 TSP Ground Cumin, 1 TSP Black Pepper, 1/2 TSP Ground Coriander, 1/2 TSP Garlic Powder, Pinch Onion Powder, Pinch Nutmeg Freshly Grated, Pinch Ground Cinnamon, Pinch Ground Cloves, Pinch Ground Green Cardamom, Pinch Equipment: Cast Iron Skillet / Pan Food Processor Directions: Slice the florets from the stems. Coarsely chop the florets, stem and any leaves attached. Transfer everything to a food processor. *You may have to do it in batches depending on the size of your food processor.* Pulse it a few times until it resembles cooked rice consistency. *Do not over blitz as it will form a paste.* In a skillet over medium heat, drizzle in olive oil. As soon as the oil is heated up, add in the blended cauliflower. Saute until the cauliflower is well coated with the oil. Add the salt and the rest of the spices. Saute until well combined and aromatic. Taste and adjust for seasonings with salt. Remove from heat and transfer onto serving platter. Serve immediately. What do you think about this spice blend? Recipe Video:

Jump To Recipe Jump To Video Shirazi salad is a delightful Iranian salad that originated in Shiraz, a city located in southern Iran. This salad is relatively modern, emerging after the introduction of tomatoes to Iran in the late 19th century during the Qajar era. From Wiki . The primary ingredients of Shirazi salad include cucumber, tomato, onion, olive oil, herbal spices, and traditionally verjuice. However, if you don't have verjuice, you can use lemon or lime as a substitute. By the way, I've discovered a clever way to reduce the pungent harshness of the onion, which I'll share in the directions below. Shirazi salad is perfect for beating the summer heat as it offers a refreshing and cooling experience. It pairs well with a variety of meaty dishes and complements rice dishes like loobia polo and Mujadara, which I'll be sharing with you soon. So, stay tuned for those recipes! Without further ado, let's dive into the recipe and enjoy the wonderful flavors of Shirazi salad. Ingredients: (Serve 8) Pink Himalayan Salt, Pinch Red Onion Finely Minced, 1 Cucumbers, 2 Large Tomatoes (I'm using a combination of red and yellow cherry tomatoes), 250g Parsley Coarsely Chopped, A Handful Dried Mint, Pinch Garlic Finely Minced, 1 Clove Fresh Lemon / Lime Zest, 1 Lemon Fresh Lemon / Lime Juice, 1 Lemon or Verjuice, 2 TBSP Sumac, Pinch Chili Flakes, Pinch (Optional) Black Pepper, Pinch Ground Cumin, Pinch Ground Coriander, Pinch High Quality Extra Virgin Olive Oil, 1/4 Cup Equipment: Large Salad Bowl Directions: Add some warm water and salt to a small bowl. Mix until well combined. Add in the onion and give it a stir to combine well. Set aside until ready to use. Slice the cucumbers lengthwise in halves. Scoop out the seeds with a spoon and discard. Coarsely dice the cucumbers. Transfer to a large salad bowl. I am using cherry tomatoes, so I am gonna just slice the cherry tomatoes in halves. If you are using other types of tomatoes, you can wedge and coarsely dice them. Transfer together with the cucumbers. Drain the onion and discard the liquid. Add in the onion and the rest of the ingredients. Toss until well combined. Taste and adjust for seasonings with pink Himalayan salt. Chill in the fridge for at least 1 hr before serving. Refreshing... Perfect for summer... Recipe Video:

Jump To Recipe Jump To Video Let me introduce you to my first Cauli-Rice recipe: Mujaddara. The word "Mujaddara" comes from Arabic and means "pockmarked," referring to the lentils that give the dish its distinctive appearance. Believe it or not, the earliest recorded recipe for Mujaddara dates all the way back to 1226 in Iraq! It was found in a cookbook called Kitab al-Tabikh compiled by al-Baghdadi. Mujaddara has a fascinating history. It was traditionally served during celebrations and included rice, lentils, and meat. However, even without meat, it was a popular dish among the less fortunate in medieval Arab society. They say it's a distant cousin of the "mess of pottage" that Jacob used to buy Esau's birthright—quite a story, right? The saying goes, "A hungry man would be willing to sell his soul for a dish of Mujaddara." That's how important and yummilicious it was! From Wiki . If you prefer, you can use basmati rice in your Mujaddara recipe. Don't forget to spice up your rice while cooking and feel free to add any dried herbs that tickle your taste buds. To complete the meal, it's typical to serve Mujaddara with some yogurt and a refreshing side salad. Speaking of salads, I'll be pairing it with my tasty Shirazi Salad. Alright, no more chit-chat—let's dive right into the recipe and experience the amazing flavors of Mujaddara! Ingredients: (Serve 2) High Quality Olive Oil, 1/4 Cup Red Onions Thinly Sliced, 2 Sea Salt, Pinch Lentils Canned, 1/4 Cup Cauli-Rice Homemade , 2 Servings or Basmati Rice Cooked Shirazi Salad Homemade , 2 Servings Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Cauli-Rice " page for the recipe. Please visit my " Shirazi Salad " page for the recipe. In a skillet over medium heat, add oil. Once the oil is heated up, add in the onions. Season with salt. Saute and continue cooking. As soon as the onions start to caramelize, remove them from the heat and drain. They will turn from caramelized to burnt very fast. Drain off excess oil and set aside on a plate lined with kitchen paper. In a large mixing bowl, add lentils and your preferred rice. Mix until well combined. Transfer onto serving plates. Sprinkle the fried onions over the rice. Serve immediately with some Shirazi Salad. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video You know what's interesting? I actually can't recall where I got this recipe from. It's one of those dishes that seems to have been passed down through generations, maybe from my grandma or my mum. It was just sitting in my recipe repertoire, waiting for me to give it a try. And let me tell you, I was pleasantly surprised by how incredibly delicious this curry turned out to be. The secret ingredient? Peanut butter! It adds an extra punch of flavor that takes this curry to a whole new level. Ah, now I remember a few fragments of memories—I originally created this as a vegan curry for an event. Instead of chicken, I used chickpeas and lentils. It's all coming back to me now! If you're looking to make this curry vegan, simply substitute the chicken with chickpeas and lentils, and swap out the chicken stock for vegetable stock. Trust me, you'll be amazed at how the peanut butter enhances the flavors of this curry. It's a real game-changer! Ingredients: (Serve 4) Chicken Thigh Skinless Boneless Halved, 4 Mushroom Powder, Pinch White Pepper, Pinch Sea Salt, Pinch Coconut Oil, 2 TBSP Red Onion Finely Sliced, 1 Chicken Stock Homemade , For Deglazing Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 1" Garam Masala Homemade , 1 TBSP + 1 TBSP Madras Masala Homemade , 1 TBSP + 1 TBSP Red / Green Chilies Deseeded Finely Sliced, 2 Coconut Milk, 200g Tomatoes Canned, 200g Amazin' Graze's Peanut Butter, 50g Lentils Canned Drained, 200g Fresh Coriander Coarsely Chopped, A Handful Unsalted Roasted Peanuts, A Handful Cauli-Rice Homemade / Basmati Rice, To Serve Equipment: Cast Iron Pot / Pot Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " How To Make Madras Masala " page for the recipe. Please visit my " Cauli-Rice " page for the recipe. Prepare the Chicken Season chicken thighs with mushroom powder, pepper, and salt, coating well. In a pot over medium heat, add oil and sear the chicken until lightly browned on both sides. Remove from the pot and rest on a plate. Build the Aromatics In the same pot, add onion and season with salt and pepper. Deglaze with a splash of chicken stock and sauté until lightly caramelized. Add garlic and ginger, then sauté until aromatic. Stir in 1 tablespoon each of garam masala and madras masala. Deglaze again with a splash of stock and sauté in the chili. Make the Curry Base Pour in coconut milk, chopped tomatoes, and Amazin’ Graze’s peanut butter. Stir until everything is well combined. Simmer the Curry Return the chicken and its juices to the pot. Bring to a simmer and cook for 5 to 8 minutes. Stir in the lentils and add another tablespoon each of garam and madras masala. Mix well and season with more salt to taste. Serve Remove from heat and garnish with crushed peanuts and chopped coriander. Cover and let steep for 10 minutes. Serve warm with cauli-rice. Look how creamy the curry is... Heavenly... Chickenlicious... Ready for the 2nd serving... Recipe Video:

Jump To Recipe Jump To Video With an abundance of tomatoes and a habit of keeping stale bread in the fridge, I often find myself preparing this classic Italian dish - Panzanella. A delightful Tuscan and Umbrian chopped salad featuring soaked stale bread, onions, and tomatoes, perfect for savoring during the summer. For this recipe, I'm using locally grown tomatoes and cherry tomatoes, but you can get creative and add cucumbers for a traditional twist. Cucumbers have been a staple ingredient in Panzanella for generations. The roots of Panzanella can be traced back to the 16th century, when the artist and poet Bronzino praised onions with oil and vinegar served with toast, and later described a salad combining onions, purslane, and cucumbers - believed to be the early form of Panzanella. The name itself is a fusion of "pane," Italian for bread, and "zanella," representing the deep plate in which it is served. Residing in a hot and humid country, I often struggle with wilted herbs like parsley, basil, or scallions. To combat this, I came up with a brilliant solution - a simple pesto using these herbs. I hope you'll give both the Panzanella and herb pesto a try, embracing the vibrant flavors of summer. Enjoy the delectable journey of tastes and textures! Ingredients: (Serve 8) Simple Pesto: Parsley, Large Handful Basil, Large Handful Scallions, 3 Bunches' Garlic, 1 Clove High Quality Olive Oil, For Drizzling Sea Salt, Pinch Black Pepper, Pinch Salad: Tomatoes Wedged, 1 kg I'm using a combination of tomatoes and cherry tomatoes. Or you can use a combination of tomatoes and cucumbers. Sea Salt, Pinch Stale Bread Coarsely Diced, 225g High Quality Olive Oil, For Drizzling Black Pepper, Pinch Italian Seaonings, Pinch Red Onion Finely Diced, 1 Garlic Finely Minced, 3 Cloves Red Wine Vinegar, 1 TBSP Equipment: Oven Large Salad Bowl Food Processor Directions: Prepare the Simple Pesto Add herbs and garlic to a food processor. Drizzle in just enough olive oil to get it going. Pulse until finely chopped. Transfer to a container and season with salt and pepper. Stir to combine, then finish with a few drizzles of olive oil on top. Store in the fridge for up to 2 weeks or freeze for up to 3 months. Prepare the Tomatoes and Bread Preheat oven to 190°C (375°F). Generously season the tomatoes with sea salt and place them in a strainer or colander over a bowl. Let them sit to release moisture. Soak stale bread briefly in water, then transfer to a parchment-lined baking tray. Bake for 12 to 15 minutes or until soft and crispy. Remove from the oven and season with salt, pepper, and Italian seasoning. Drizzle with olive oil and toss to combine. Set aside. Prepare the Onion Dressing In a small bowl, mix warm water with salt. Add sliced onion and stir well. Let sit briefly. Drain the onions and transfer them to the reserved tomato liquid. Add garlic, olive oil, and red wine vinegar. Season with salt and pepper and mix well. Assemble the Salad In a large salad bowl, combine tomatoes, baked bread, and the onion dressing. Add a few tablespoons of the simple pesto. Toss gently to combine. Taste and adjust with more salt, olive oil, or vinegar if needed. Serve Serve immediately for the best texture and flavor. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video This dish draws inspiration from the delightful Persian Kuku Sabzi, taking a creative twist on the classic baked omelette concept. Instead of herbs, I utilize the goodness of leftover rice and salad. With a family of three, there's often some salad and rice left, so this recipe comes to the rescue. In the morning, I whip everything together with eggs and herbs to create a delicious brunch that not only saves on cost but also helps reduce food wastage. The best part is, you can use any type of leftover rice and salad you have available. Just remember to drain the salad to avoid a watery, soggy baked omelette. Keeping the seasoning light on the omelette allows the flavors from the already seasoned salad and rice to shine through. I hope you'll give this recipe a go and join me in taking a step closer to reducing food wastage. Let's savor this delightful dish and make the most of our leftovers! Ingredients: (Serve 4) Sesame Oil Oil, 1/4 Cup Eggs, 5 Leftover Cauli-Rice Homemade , 125g or Any Rice Cooked Leftover Shirazi Salad Homemade , 500g or Any Salad Coriander Finely Chopped, A Handful or Any Herbs Sea Salt, Pinch Black Pepper Pinch Parmigiano Reggiano, For Grating Gruyere, For Grating Equipment: Baking Dish 10" Oven Directions: Please visit my " Cauli-Rice " page for the recipe. Please visit my " Shirazi Salad " page for the recipe. Preheat oven to 200 degree celsius or 400 fahrenheit. Brush the baking dish with some sesame oil and set it aside. In a large mixing bowl, lightly whisk the eggs. Add in the leftover rice, salad and herbs. *Before adding the salad, drain to remove any leftover watery dressing.* Season very lightly with salt and pepper. Mix until well combined. Grate some parmigiano and gruyere over the top. Transfer to the greased baking dish. Wack into the oven and bake for 8 to 10 mins or until the eggs are set. Remove from the oven and set aside to cool down slightly. Serve immediately while it is still warm. Eggcellent... Recipe Video:

Jump To Recipe Jump To Video I must admit, I've hopped onto the watermelon craze bandwagon too! And today, I'm excited to share some tricks and tips that many tend to keep to themselves. This recipe combines two types of watermelon: vibrant red and sunny yellow, not only for a stunning color contrast but also for a delightful medley of flavors. Before we dive in, here's my first tip - remove as many watermelon seeds as humanly possible. While they are technically edible, I find they can disrupt the salad's texture and taste when bitten into. Now, let's talk about managing the watermelon's juiciness. Tip #2 - avoid preparing the salad too far ahead of time. As the watermelon sits, it releases a lot of water, making the entire salad watery and soggy. The best approach is to toss and combine the ingredients just before serving. A brilliant idea I tried was setting up a salad stand where guests could prep their own bowls of this refreshing goodness. Ah, tip #3 is an interesting one. While we often chill fruits in the fridge, you might want to leave the watermelon at room temperature. This way, it stays fresh and crisp, enhancing the overall salad experience. I must admit, I've tried both ways, but perhaps watermelon in Singapore is different. Lastly, tip #4 focuses on our beloved feta. Instead of mixing it in, use it as a delightful garnish. When tossed with the dressing, feta tends to melt, altering the taste and aroma. To maintain that distinct feta flavor, sprinkle it on top and savor each bite. So there you have it - a watermelon salad with a twist of tips and personal insights. I hope you'll have a blast making this recipe and experimenting with the flavors. Embrace the watermelon craze and let the summer vibes flow! Ingredients: (Serve 12) Watermelon, 2 Large I'm using a combination of red and yellow watermelon Red Onion Finely Diced, 1 Cucumber, 1 Large Kalamata Olives Pitted Coarsely Diced, A Handful Extra Virgin Olive Oil, For Dressing Verjuice, For Dressing or Fresh Lemon/Lime Juice and Zest Dried Mint, For Seasoning Sumac, For Seasoning White Sesame Seeds, For Seasoning Black Sesame Seeds, For Seasoning Gochugaru, For Seasoning Sea Salt, For Seasoning Black Pepper, For Seasoning Simple Pesto Homemade , For Dressing Feta, For Garnishing Equipment: Large Salad Bowl Directions: Please visit my " Panzanella Salad " for the Simple Pesto recipe. Prep the Watermelon Wash the watermelon thoroughly. Slice the flesh from the rinds and set rinds aside for another recipe. Coarsely dice the watermelon and remove as many seeds as possible. Keep the diced watermelon at room temperature until ready to serve. Prepare the Onion and Cucumber In a small bowl, combine warm water and salt. Add sliced onion and mix well. Set aside to soak briefly, then drain and discard the liquid. Slice the cucumber in half, scoop out the seeds, and coarsely dice. Assemble the Salad (Per Serving) In a salad bowl, add a couple of servings of watermelon. Add a handful of soaked onion, diced cucumber, and olives. Drizzle in a few tablespoons of olive oil, 1 tablespoon of verjuice, and 1 tablespoon of simple pesto. Season with mint, sumac, sesame seeds, gochugaru, salt, and pepper. Toss until well combined. Garnish and Serve Top with crumbled feta. Serve immediately. Repeat the process fresh for each serving. Refreshing... Recipe Video:

Jump To Recipe Jump To Video This dish was inspired by the amazing Éric Ripert , although I must admit, my version is not as elegantly crafted as his. This pizza shares some key ingredients with my watermelon salad. If you're curious about the original recipe, you can find it here . To be honest, I was a bit hesitant to share this creation, and calling it a "pizza" felt a bit unconventional. But then I thought, "Why not?" So here it is! If you're not in the mood to prepare a traditional watermelon salad, this could be a delightful and fun alternative. Now, here's a tip you shouldn't ignore - don't skip the olives! They add a fantastic boost of flavor that takes this dish to a whole new level. The magic of this recipe lies in the wonderful combination of ingredients that come together so effortlessly. So, if you're up for some fun and easy experimentation in the kitchen, I highly recommend giving this unique "pizza" a try. It might not be your typical pie, but it's a delicious and refreshing way to enjoy the flavors of summer! Ingredients: Inspired by Éric Ripert (Serve 4) Watermelon, 2 Wheels I'm using a combination of red and yellow watermelon Kalamata Olives Pitted Coarsely Diced, A Handful Extra Virgin Olive Oil, For Drizzling Dried Mint, For Seasoning Sumac, For Seasoning White Sesame Seeds, For Seasoning Black Sesame Seeds, For Seasoning Gochugaru, For Seasoning Sea Salt, For Seasoning Black Pepper, For Seasoning Simple Pesto Homemade , For Garnishing Feta, For Garnishing Directions: Please visit my " Panzanella Salad " for the Simple Pesto recipe. Wash the watermelon thoroughly. Slice 2 wheels from a whole watermelon. Slice into 8 wedges per wheel. Garnish with the rest of the ingredients. Serve immediately. Another fun way to make eat watermelon... Recipe Video: