Monday, November 5, 2012

Vindaloo for me and Baloo

Who likes Vindaloo? Me and Baloo
 Spicy and tasty, its great for the party. 
Lets enjoy the curry, no need to hurry. 
First eat and talk, then lets go for a walk.



  • With a hand blender, make a paste from red onion, garlic, tomato, ginger, jalapeno and vinegar. Set aside.
  • Heat a pan under medium heat, and fry dry cumin, coriander, cinnamon, turmeric, cloves, and cardamon until fragrant.
  • Add the paste, and stir until most of the liquid evaporated.
  • Add the meat, and grated nutmeg. Stir until the meat change color
  • Add chicken stock cube, water, soy sauce, pesto and rolled oats.
  • Simmer under low heat until the meat are soft. Taste and season with salt and black pepper.
  • Add pumpkin, and simmer further until the pumpkin soft and the sauce thicken.
  • Taste.  If its too hot, add chopped dried prunes.
  • Serve with freshly chopped coriander leaves.

Friday, November 2, 2012

Green tea and Shitake mushroom soup

Shitake mushroom, so precious like family heirloom.
Taste some what woody, great for the body.
Combine with green tea, makes all the bad fat to flee.
Soup with this benefit, for sure keep my body fit.




  • Clean and halved the mushroom
  • in a soup pan, add water, garlic, shallot, scallion, ginger, carrot, chicken cube, soy sauce
  • bring to boil under medium heat with the lid on
  • add the tea bags and let them infuse the soup broth
  • add mushroom and white pepper, and simmer with the lid on over low heat for approx. 10 minutes
  • Scoop out the scallion, shallot and garlic. Remove the green tea sachets. Taste.
  • Serve with chopped scallion

Tuesday, October 30, 2012

Gehaktbal the diet meatball

Meatball....meatball....what do the people call you in the Netherlands? Gehaktbal.
Round and scrumptious, must be tasted delicious.
This version is healthier, for sure doesn't make you heavier.
Stop by for a moment, to read and comment.
Make this tonight, and keep the fat out of sight.

Gehaktbal is actually Dutch Meatball serve in lite gravy (Au jus) and usually serve with patat (Dutch's french fries).  Naturally, when I was on my fidget ball diet program, I couldn't have the normal version of gehaktbal with all the gravy made from the fat dripping.  It sounded like a nightmare to my waist.  So, my solution was to make a lighter version without sacrificing the taste and the result is yummy.


 For meatballs:    
  • 250 grams / 1/2 pound extra lean ground meat (I use the 90% lean beef and pork)
  • 6 tablespoon rolled oats
  • 1 shallot, finely minced
  • 2 tbs Fresh pesto for weight loss (do not include the liquid)
  • 1 egg white
  • salt and freshly ground black pepper
  • grated nutmeg

  • For jus:


    • Pre-heat the oven to 180C
    • Mix all the meatball ingredients together. 
    • Take a little bit of the meat mixture and put it on the microwave safe bowl.
    • Cook it in the microwave for about 50 seconds or until it cooked so you can taste the meat mixture
    • Adjust the taste if needed.
    • Form the rest of the meat mixture into 6 meatballs
    • Arrange the meatballs on to baking tray and bake them until cooked (turning them occasionally)
    • Squeezed the excess fat from cooked meatballs by wrapping each ball with kitchen paper towel. Set a side.
    • Prepare the jus by mixing all the jus ingredients in a pan
    • Stir continuously under low heat until the jus is thickened
    • Discard the tomato skin and taste
    • Add the cooked meatballs, and simmer for further 5 minutes
    • Serve with hutspot or mash-chio and steamed vegetables.

    You may want to strain the jus with the strainer to get more smooth texture.  Personally, I don't bother to do it unless I cook for my party.

    Sunday, October 28, 2012

    Whole Roasted Trout that makes you proud

    Whole roasted trout, that makes me proud. 
    Eat it with friends, to make amends.
     Everyone is satisfied, and feel glorified.
     I cook it again and have a good main.
    This dish is cook in a hurry type of food.  Very easy and quick to prepare.  A truly no fuss full of goodie food. Why not give it a try and be proud of what you cook like I do when I make this roasted trout ;-)




    • Preheat the oven to 180C
    • In a small bowl,  mix together rolled oats, pesto, garlic, shallot, ginger,lemon zest and juice from 1/4 lemon, coriander, cumin, 2 tsp soy sauce and cayenne pepper.  Taste and adjust the taste to your liking.
    • Slice the remainder of the lemon thinly.
    • Rinse the trout and pat dry on the inside and outside
    • Spread the mixture all over the fish, inside out.  Inside of each fish, layer the lemon slices.
    • Put them into the pan
    • Mix in a small bowl, 1 tsp soy sauce and lemon juice from 1/4 lemon
    • Brush the fish with soy sauce and lemon juice mixture.
    • Cover with aluminium foil and bake for 10 minutes
    • Remove the aluminium foil and brush the fish's skin with the soy sauce and lemon mixture, bake further without aluminium foil until cooked and the rolled oats mixture on the fish's skin become crunchy (check regularly to avoid burned oats)
    • Serve with Health Wonder Beans Salad.

    Saturday, October 27, 2012

    Brussels Sprouts

    Brussels sprouts is one of the healthiest vegetables around.  However the bitterness really puts some people off.  Actually the trick I always use to make my brussels sprouts tasty is to boil them with apple.  Try to cook them this way and you might start to love eating brussel sprouts, and surprise...surprise...even your kids love them too.
    Brussels sprouts, most kids hate them without a doubts. 
    Cook them in a different way, the kids won't chase them away. 
    Apple is the key, to make the kids agree. 
    Make them eat brussels sprouts, to form a bunch of healthy scouts.



    • Discard the outer leaves from each brussels sprout
    • Cut a crossed (X) deep on top of each brussels sprout with a small knife
    • wash the brussels sprouts thoroughly
    • peel the apple and shallots, chopped them finely
    • pureed the apple and shallots with hand blender with a little bit of water
    • in a pan, add water, pureed mix and chicken stock cube (the consistency should be like clear soup). Bring it to boil. Taste (adjust the taste with salt but use sparingly)
    • When the taste is already suits your liking, add brussels sprouts
    • cooked them until tender (about 10 minutes for me)
    • drain the brussels sprouts using colander and serve with grated nutmeg

    You might want to roast them  to add some crunch to the brussel sprouts.  Just mix fresh pesto for weight loss to the boiled brussels sprouts and roast them in the 180C oven until the color turned golden brown.

    Thursday, October 25, 2012

    Beans and Rolled Oats Mash (Mash-Chio)

    This mash is the solution of your dilemma when you can't have the normal potato mash in your diet, like when I did my fidget ball diet.  Creamy without all the guilt and expanding in the stomach like Pinocchio's nose filling me up, and for that reason I called it Mash-Chio.
    Mash-Chio with Borlotti Beans


    • 1/2 can 420gr beans (cannellini, borlotti, chickpeas, I personally used borlotti beans for the nutty flavor)
    • 1small clove garlic, crushed
    • 2 tbsp  rolled oats
    • 3 tbsp water (or more, depending of how mushy you want your mash to be, the more water you add to the rolled oats, the mushier the mash)
    • 1/2 lemon, (juice and zest)
    • grated nutmeg (optional)
    • salt (use sparingly) and white pepper
    • freshly finely chopped chives


    • Wash the beans in a colander under running water, spread them onto kitchen paper towel to dry them
    • In a microwave safe bowl, heat the beans, set aside
    • cooked oats with garlic, lemon zest and water in the microwave until the rolled oats are thickened
    • In the mean time, with a potato masher, mash the beans
    • add the oats mixture and mix well
    • Taste and season with salt, pepper, nutmeg and squeezed lemon to your liking
    • Mix in chopped chives
    • Serve

    Wednesday, October 24, 2012

    Juicy Roasted Chicken Breast

    Roasted chicken breast is the answer for my health quest.  Juicy and tender , it is trully a cuisine splendor.  Perfect to eat with fresh bean salad, everything on the plate just wonderful like folk ballad.  Lets cook along with me, and  make this for your tea.



    • Wash the chicken and pat dry
    • Butterfly the chicken and cut into 3 equal portion for fast cooking
    • Mix all the marinate ingredients together
    • Marinate the chicken in a zip lock bag for at least 2 hours (preferably overnight)
    • Pre-heat the oven for 180C
    • grill or bake or broil them without any added oil, watch them closely to avoid burned
    • when its cook serve them with a 1 tsp extra virgin olive oil per portion drizzled all over and a lemon wedge