HEALTHY IN A HURRY: Everything-but-the-kitchen-sink Tuna Sandwich

As the editor for Project Made Real, it’s my ‘job’ to come up with healthy recipes that can help you guys in your quest for a healthier lifestyle by eating well and nourishing your bodies. I’ve been trying to share more healthy recipes, but I haven’t had much time to experiment with proper recipes (those that actually involve heat, you know, the oven/stovetop). Nonetheless, I still found some time to create a healthy meal for myself, so I thought I would give you all some ideas for those days when the thought of turning on the stove is far from appealing.

(As seen on Project Made Real’s website)

Eating healthily doesn’t always have to be expensive, you know. This simple, everything-but-the-kitchen-sink recipe uses ingredients that you will probably already have on hand!

Sometimes, all you want is an easy meal that can be thrown together without having to fuss around with pots and pans. Well, for me at least, speed is a very big thing, cause I’ve been really busy living on campus and have barely had time to try out new recipes 😦 In fact, cooking has been out of the question, especially since I have a catered meal plan. Can’t wait to play around in the college’s pantry once things have settled down.

Well, to sound more atas, I would call this a deconstructed tuna sandwich. But actually, it’s only deconstructed since there was so much tuna I couldn’t possibly fit it nicely into a sandwich. So an open-faced sandwich it was!

Here’s what you need: (Serves one)
1 125gram can of tuna chunks in water
Lemon juice
1 diced tomato
Some diced onions
Dash of Tabasco
Ketchup (to your liking)
Mustard (to your liking)
Pepper to season

All you have to do is mix everything together in a bowl, and serve it alongside with two slices of bread.

Personalise it:
I just added whatever ingredients I had on hand, but you could always switch things up by…
-Swapping the ketchup and mustard out for any condiment of your liking (mayonnaise works too if you’re a tuna mayo kind of person)
-Adding Greek yogurt and sliced grapes add an interesting twist to this otherwise savoury dish
-Replacing the tomato with diced bell peppers for more crunch
-Making two open faced sandwiches, and topping each with a slice of cheese before toasting it in the oven. Tuna melts anybody?
-If you’re going for mayo, trying adding in a hard-boiled egg, and a dash of white vinegar and you get the best of both worlds. (Egg mayo and tuna mayo)

photo 2-4

This recipe, like all my recipes, are super easy to make, and healthy too! Healthy eating on a budget is possible 🙂 I don’t give the exact measurements for the condiments/seasonings cause the fun lies in adding whatever amount you like to suit your tastebuds. The ingredients are just there as your base, you get to enjoy the process of designing your own masterpiece.

photo 1-4

Tuna is loaded with protein and healthy fats, and will keep you full for a longer time. Also, by adding in diced vegetables, you get a nice change in texture and all the benefits of the nutrition and fiber. Tasty and quick, you can’t ask for more ;P


No-Bake Dark Chocolate Biscoff Tart

I am loving my Panasonic Bread Maker (SD-PD104) which is on loan to me for the month of July, from Panasonic SG as part of the Singapore Blog Awards Advertiser’s Choice competition. Voting ends on 31 July so please vote for me to show your support 🙂

So far, I’ve made a Pandan Milk Loaf paired with good ol’ block ice cream, and a Challah Bread with a hidden surprise! This time round, I wanted to show you guys yet another fun aspect of this Panasonic Bread Maker. It can make…*drumroll please* CHOCOLATE! 

But I decided to go a step beyond chocolate, and make a No-Bake Chocolate Mousse Tart with a Lotus Cookie Base. 

This is crazy huh? Who would have thought that you could make a Chocolate Tart using a Bread Maker? 

Let me get you a little bit more excited first…
Lotus cookies, otherwise known as Biscoff Cookies, are these sweet little cookies which smell cinnamony and taste like caramel. Let me show you a picture, in case you can’t picture these delicious cookies.


In fact, they have even gone a step further to make it into a spread (which tastes exactly like the cookie). 

lotus-spread-400Since these cookies have brought me so much happiness, I decided to make them into a cookie crust rather than using plain old digestive biscuits.

As with my other recipes, I have a story to tell. So… gather round, children, it’s story time 😀

This recipe, the first recipe that I have ever created from scratch, was inspired mainly by my sweet mother. 

She’s the one who taught me the importance of taking a break during the day, always taking the time for tea break, no matter how busy she was. My mother’s favorite tea break would be sitting down with a hot cup of Milo or Hot Chocolate, with a couple of biscuits for dipping.

My siblings, on the other hand, have more expensive tastes, and would prefer a slice of cake or a freshly made tart from one of the new avant-garde bakeries, rather than just biscuits and a hot drink.

In a bid to combine both old and new tastes, so that everyone can enjoy a communal dining experience, I decide to make a Dark Chocolate Mousse Tart, which incorporates my mother’s favorite items (chocolate and biscuits) with a presentation that would live up to my sibling’s expectations. 

So, this No-Bake Dark Chocolate Mousse Tart with a Lotus/Biscoff Cookie Crust was born! That’s quite a mouthful, quite a tasty mouthful I must add 😛


150g Dark Chocolate
80ml Whipping Cream + 220ml Whipping Cream
1 tbsp Honey

250g Lotus Cookies
100g Butter

1) To form the base, crush the Lotus Cookies into fine crumbs or process them in a food processor.


2) Stir melted butter into the crushed cookies and flatten into the base of round cake tin. I used a 9 inch tin, with removable sides.


3) Leave in the fridge to set while you prepare the filling.

4) Add the ingredients for the filling, only add 80ml of the whipping cream, into the bread machine.


5) Select Menu 13. (It will take 17 minutes to make the chocolate mixture)


6) Meanwhile, whip the remaining 220ml of whipping cream.

7) When the machine beeps, press STOP. 


You should get a smooth chocolate mixture like this!clt88) Add the hot chocolate mixture into the whipped cream. Leave to cool for a bit before pouring over the cookie crust. Leave the tart in the freezer for 20 minutes, then transfer to the fridge to set overnight. 

9) When the tart is set, slice up some of your favorite fruits for decorating the tart. Serve chilled!


I even sprinkled some icing sugar on top before serving for a sweet snowy effect.

I chose to use Dark Chocolate so that the bitterness of the dark chocolate would offset the sweetness from the caramel Lotus cookies. The smoothness of the chocolate mousse also contrasts nicely with the delicate crunch of the cookie base. 

Ahh, everything melded perfectly together. I was pleasantly surprised at the outcome of my little experiment! I have more confidence in creating my own recipes now. But most importantly, when I saw how happy my whole family was, eating the tart together to afternoon tea, I felt so satisfied and pleased. Just seeing them enjoying my little creation was a gift in itself.


When I was first told that I had to make 3 recipes using the Panasonic Bread Machine, I was rather nervous as I have never baked bread before, or ever used a bread machine before. But now, at the end of this challenge, I’m glad to say that I have no regrets, and I am proud of how far I’ve come. I’ve made things I never thought I would be able to, and unleashed my creativity in incorporating a personal touch in my recipes. 

I’m so thankful to Panasonic and SPH for the opportunity to use this breadmaker and blog about my cooking experiences.


Even though this was a tiring experience, especially since I had to rush out 3 recipes in a week before heading off for my back-to-back camps, I’ve learnt a lot, and I’m looking forward to making more recipes in the years to come.


It’s my first time using any special kitchen equipment for that matter, and I would say that Panasonic has given me a good experience with the user-friendliness and neatness of their breadmaker. What I love most is the versatility of their bread maker… How often are you able to find a breadmaker that can churn out bread, cakes and even dumplings?

I mean, really, a chocolate tart using a bread maker… that’s really out of this world, if i may say so myself.


I hope you’ve enjoyed my posts, and do seize this last chance to show your love by voting for me here! Voting ends on 31 July, so every vote really counts. 

Thank you all so much and I hope you enjoy this recipe!

Challah Bread with a Milo Surprise

Challah Bread… What on earth is that? 

Not many people (in Singapore at least) would have heard of Challah Bread. Sure, we’re pretty up-to-date, we know about Foccacias, Baguettes and even their sweeter counterparts like Brioche. But their humble cousin, Challah Bread is rarely given any time in the limelight.

For those of you who don’t know, Challah Bread is a traditional egg bread made for the Jewish Sabbath, and it is braided before it is baked, so that you get a pretty braided loaf to tuck into! 

I added a little surprise to mine… a packet of Milo Nuggets! 

Reason being, my father has this weird childhood habit of cracking an egg into a hot cup of milo. After which he gives it a good stir, to ensure the egg is cooked through, before he proceeds to slurp it up. ‘Full of nutrition!’ he proudly proclaims, as he offers me a sip of his wacky concoction. Apparently many people used to have this for breakfast in the 1960s.  

While I may never taste the goodness of a raw egg stirred into a cuppa milo, I’m more than willing to combine the two unlikely ingredients in another form. 

*Cue Challah Bread with Milo Nuggets*

Since this bread is an egg bread, when paired with Milo nuggets, you’ve got the same idea, just in a more appetizing form! So dear daddy, this one is for you. 



95ml water
1 egg + 1/2 a beaten egg
1.5 Tbsp butter, diced
1/2 tsp salt (My apologies for the error in the picture!)
1.5 cups bread flour
2 Tbsp sugar
1 tsp Bread Machine Yeast
1 packet Milo Nuggets

1) Add all the ingredients (just ONE egg) into the bread machine as shown.


 Remember the yeast goes in on top!


2) Set the menu accordingly:
Menu No. 9 (To make bread dough only)
Time (it will automatically be set to 1 hour)


3) When the bread machine beeps, press stop.


4) Take out the dough, and place it on a lightly floured surface. If your dough is too runny, mix in a little more flour until it is easy to handle.


5) Form 3 rolls of the same length as shown. Place them on a lightly greased cookie sheet.


6) Meanwhile, open up the Milo Nuggets and pour them out so they are easy to reach. 


7) Braid the 3 rolls as shown, inserting milo nuggets as you go along. Leave to rest for 15 minutes while you preheat the oven to 190 degrees celsius.


8) Brush the top of the braid with 1/2 a beaten egg. Alternatively you could just use one egg yolk.


9) Place it to bake in the oven at 190 degrees celsius/350 F for 28-30 minutes until the top is nice and brown.

YAY its ready!

WELL THERE YOU HAVE IT! Your beautiful Challah bread stuffed with Milo Nuggets is ready. 

As tempting as it is to tear of a glorious chunk of Challah to stuff into your mouth, hold off for just a bit, and let it cool on a wire rack. You don’t want soggy bottoms do you? 


I confess, this does taste heavenly fresh out of the oven, but I did suffer for my impatience (Hello burnt fingers)


Don’t worry too much about the milo nuggets peeking out on the top, they add some colour (and a lot of chocolatey flavour) to the Challah Bread.


As you can see, even though the ‘before’ picture didn’t look very appetizing, after baking for 30 minutes, you get this bronzed beauty, so no worries!


As for the milo nuggets that managed to stay hidden, it’s time for them to say hello!


Not only do these chocolatey nuggets make this kid-friendly, they make a delicious pair with the eggy taste in the Challah. See, dad, now this is how you share a piece of tradition with your kids. 


“Hang on a second! I can’t possibly make this, I’m only an amateur baker. “

I hear you, my friends. But really, a bread machine saves you all the trouble and mess from kneading, you get to skip to the fun of shaping the bread!

I’m sure many of you are pretty happy to hear that the Panasonic Bread Maker is able to make bread dough huh? It allows for so much versatility and creativity since you’re not restricted to a mere loaf of bread. I know I was 🙂

photo (92)

 Ah yes, on a final note, if you need some ideas, this Challah Bread would be delicious for breakfast slathered with some Nutella (for the kids) or even dipped in milo like in the old days (for the adults). 

A simple but delicious edible canvas for the whole family. Who would’ve thought that there was a funny story behind this?

Thanks dad, you’re my inspiration. (Well you were, for this recipe at least haha) Love you.

Homemade Ice-Cream Sandwich Bread

Everytime I eat the one-dollar ice cream sandwiches from the street side vendors along Orchard Road, I feel a tinge of nostalgia. These ice cream sandwiches were a major part of my childhood. As cheesy as it may sound, no artisan ice cream or gelato can bring me the same kind of childlike happiness.

If you’ve been living in Singapore all this while, you would be no stranger to these lovely ice cream sandwiches. Some people like theirs served with the crispy wafer biscuits, while others prefer the fluffy rainbow bread. Either way, the experience is filled with fun… after all, where else can you eat ice cream by the block?

I’m lucky to have an adorable ice-cream uncle who makes rounds around my neighbourhood fortnightly. Every time I hear the familiar ring of the bell, I literally drop whatever I’m doing and run about the house squealing the great news “Ice cream uncle! Ice cream uncle!” You may think I’m weird, but hang on… my equally excited younger sister contributes with similar squeals of excitement, and soon the whole house is filled with a buzz of activity. Our parents can hardly hide their excitement too, as they fumble about for loose change so that we can run out to buy ice cream for everyone. My parents have been enjoying this icy cold treat since they were kids, and now that they have kids, I’m pleased to say that nothing has changed. Yes, this scene repeats itself every time the ice cream uncle turns up.

Well now that I have a loan set of the Panasonic SD-P104 Breadmaker…

Well, what better way than to recreate my family’s happiness than with Homemade Ice-Cream Sandwich Bread? Some people call it Rainbow Bread but its not really rainbow, if you want to be technical, since the bread is only made up of uneven hues of pink and green. I omitted the pink hues in this case, since I wanted to make a Pandan flavored Milk Loaf to pair with the ice-cream.

I honestly can’t wait to use the machine to try out more treats, especially since the breadmaker has 13 different menus available. From french bread, to bread dough and even chocolate! The possibilities are endless. 

For me, and I’m sure any homebakers out there, user-friendliness is key. Well, if someone like me (I’m not exactly a tech geek) can operate this breadmachine, you easily can. Now, I don’t want this to sound like an impersonal marketing ad, so I’m going to go on to show you how the machine works and what kind of results it produces. (Of course, everyone is only interested in how easy a product is to use, and how awesome the results are… I’m a consumer too, I know what you are thinking! 😉 )

For my first recipe, I’m starting out with something simpler… A fluffy loaf of Pandan Milk Bread to make the ice-cream sandwich with.  

RECIPE: (Made using Panasonic SD-P104 Breadmaker)
250g Bread Flour
15g Butter
2 tbsp Granulated Sugar
70ml Cold Milk (or 1 tbsp milk powder)
110ml Water
1 tsp Instant dry yeast
1/2 tsp Pandan Extract
Few drops of green food colouring (Optional)

1) Install the blade into the bread pan
2) Add in all the ingredients, except for the instant dry yeast
3) Add Instant Dry Yeast into the yeast dispenser
breadmachine14) Adjust the settings
-Menu: 3 (This is for soft bread)
-Crust: Soft (You could choose medium if you prefer)
-Timer: 4h 20 min from when you started (the time was already set)

(Sigh…Isn’t it wonderful how you can walk off and do all your errands and return a few hours later to a fluffy freshly baked loaf of bread?)

5) Press stop when you hear the BEEP.
icb46) Let the loaf cool before you remove it from the pan.
WAIT… what?? That’s all?!

Yes, that is all. I was shocked too, since I tried making bread without a bread machine previously, and it took a lot more effort. All the more reason to love Panasonic. Even a tech-noob like me could figure out how to operate it! 

Note: Do set the correct time on the bread maker before you start, and also remember to wash the loaf pan!

icecreambread1 I chose a light crust, so the loaf isn’t too browned around the sides, just how my family likes it. 

After slicing it, I was ecstatic to find a super soft and bouncy interior. It was so fluffy! Not to mention, the smell of freshly baked bread escaping with every slice I cut. Ahh… heaven.


I may not be very good at slicing bread, but I assure you, looks don’t matter in this case. The texture of the bread makes up for everything!


I wish I could invite you all into my house to taste some of the bread, or at the very least get to feel the bread. It is completely different from those store-bought loaves which are loaded with preservatives. 


OH hang on, I have one more thing to tell you.

To make things even more interesting, I managed to get my hands on a block of Raspberry Ripple from the cheery old ice cream uncle. $7 for a whole block sure beats an overpriced pint of branded ice cream any day.icb6

Those colours. The pink stands out so brilliantly against the light green pandan bread. Words fail me… it’s so awesome how one can find beauty in such simplicity. icb5

HAPPINESS CAN COME CHEAP :P You should have seen my family’s faces.

photo (91)So, what do you say? Why don’t you join me in recreating such simple joys from your childhood for your family today? With a small investment in a bread machine like Panasonic’s, you can get the results with minimal effort. You don’t have to break out into a sweat kneading the dough, just sit back, relax and let the magic unfold. (Gosh, the ice cream sandwiches must be getting to me, I feel so poetic today)

 You don’t have to let go of the nostalgic memories from the past, all you have to do is recreate them, and share the experiences with the generations to come!

Official Panasonic Website
Official Panasonic Facebook Page

RECIPE: No-Knead (to worry) Cinnamon Rolls

Yes, you read it correctly…even if you are an amateur baker, there’s no knead to worry 😛

Haha, I just had to.

But seriously, there isn’t any kneading required, so all my fellow lazy bakers can heave a sigh of relief. These cinnamon rolls are divine and a cinch to make! I’ve always wanted to make cinnamon rolls, and finally got down to making them. I’m so glad I did.


Rather than making normal sized cinnamon rolls, I decided to make mini cinnamon rolls instead. After all, who can resist bite-sized treats?

I won’t keep you waiting, since you’ll probably just scroll down to the bottom of the post for the recipe anyway. Oh please, wipe than grin off your face, you know you weren’t going to read this post properly. You were probably just planning to skim through the photos and scroll down to check out the recipe. I’m guilty of doing that sometimes. You’re forgiven 🙂

Just a note, I halved the recipe and made 16 mini rolls, so what you see is less than what you’ll get if you follow the exact recipe!

No-Knead (to worry) Cinnamon Rolls Recipe (Adapted from The Pioneer Woman)

(makes 12 ~ 15 normal sized rolls)

for dough:
250ml (1 cup) milk 
50g (1/4 cup) sugar (I used brown sugar)
62.5ml (1/4 cup) vegetable oil 
1 teaspoon Instant yeast (or 1.5 teaspoons Active Dry Yeast)
250g (2 cups) + 30g (1/4 cup) plain flour
1/4 teaspoon baking powder 
1/4 teaspoon (scant) baking soda
3/4 teaspoon salt

for filling:
1 tablespoon ground cinnamon
50g (1/4 cup) sugar (I used brown sugar)
50g (1/4 cup) unsalted butter (melted)


  • Mix milk, sugar and vegetable oil in a pan. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins ~ 1 hour.
  • Place 250g (2 cups) plain flour and Instant yeast in a mixing bowl. Make a well in the centre and add the above mixture. Stir with a spatula until the mixture comes together to form a thick batter. (If using Active Dry Yeast, sprinkle the yeast into the mixture and let it sit for a minute before adding it to the plain flour.) Cover and let the batter sit for at least 1 hour.
  • Add in the remaining 30g (1/4 cup) flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge over night or until needed. If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the mixing bowl. (Note: dough will be more firm and easier to work with if left to chill in fridge).
  • When ready to make the rolls, mix ground cinnamon and sugar in a small bowl.
  • Dust the work surface freely with flour. Dust the top and bottom of dough with flour. Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when necessary.
  • Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.
  • Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
  • Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.
  • Cover and leave to rise for 30mins (1 hour if dough was left to chill over night) or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.)
  • Bake in preheated oven at 180degC for 20mins until golden brown.

To give you a visual idea:
Right after slicing the cinnamon rolls and lining them in a baking tray, they’ll look like this…


After you leave them to rise, they’ll look like this…


And after you bake them, they’ll look like this!!


Good things come to those who wait eh? Check out the fluffy rolls of happiness. I was so pleased with the outcome. But I’m not kidding about the waiting though. You have to be around the whole day to make these. Or at least for a few hours. Because you have to do the first step, and wait for an hour, do the second step and wait for another hour… Of course you should be productive and do something else while waiting (Like how I used my time meaningfully, by jumping onto my comfy couch and watching a movie)


The swirls are guaranteed to be nice, so no worries there! If I can do it, so can you! 😀


I know I look like a hot sticky mess here, but I was just so pleased with how they turned out I have to post a photo of myself with the rolls to prove that I made these babies. And to make sure that I’ll remember this moment forever. Hahaha. I’m easily satisfied.


I didn’t make a glaze for these cinnamon rolls, but please go ahead if you want the full experience! I personally don’t like icing or glaze of any sort (Cupcakes are wasted on me, I usually scrape off the icing heh) but you may want to drizzle some over for added sweetness.


I used brown sugar since I feel that it adds a more robust flavour to the rolls, and brings out the cinnamon scent better. But it’s up to you.


To heat them up, just toast them in a small oven for about 2-3 minutes and you’re good to go. The smell of the cinnamon is the best thing ever. Cinnamon always reminds me of christmas and cosy family outings. I love love love the smell of cinnamon.

Imagine the smell of cinnamon coming from the warm toasty oven, and the feel of the soft warm and delightfully fluffy bread on your fingertips. Could anything be more comforting? Well, maybe add in a steaming hot cup of cocoa and we’re good to go. Turn on the air-conditioning and enjoy this moment, forget the sweltering heat in Singapore and just let your imagination take you away to a cold winter wonderland.

Now that’s how you take a mental holiday.


Happy baking!


#antoliyacooks : January

One of my New Year Resolutions was to cook once a week, so I thought it would be a brilliant idea to share what I’ve cooked at the end of each month! By doing so, I’ll be keeping myself accountable, and also giving you guys ideas on what to make.

I started off January with these really simple, and quick dishes. You know, just warming myself up. I’m still learning, and honestly, I have so much to learn, so do give me your feedback, tips, and recipe suggestions so that I can improve myself! (Contact me at for just about anything! Even if you just want to say hi.)

Simple Fried Rice
There isn’t a recipe for this, it’s so simple, you literally just add whatever you have at home. I kicked off the new year with the perennial classic home-cooked dish – Egg Fried Rice. All you have to do is cook rice (obviously) and dice up whatever ingredients you want to add in (frozen veggies, prawns, luncheon meat, anything!). Cook all the individual ingredients separately, and put them in small bowls so that you can toss them in easily. When you’ve cooked all the ingredients, add everything back into the wok, add the rice and stir to mix well. Add the eggs and stir, ensuring that all the rice is well coated in the yellow goodness. Season with soy sauce and salt and pepper to taste.

It’s really that simple! If you like it spicy, add some chilli flakes as well. I was considering adding charsiew sauce into the mix, for a sweetish charred flavour, but decided against it cause the rest of my family may not be accustomed to it. There’s always next time!

By the way, apologies for the atrocious lighting, I made this for dinner, and you know how the lighting is.


Mini-Chocolate Dipped Viennese Cookies
You’ve seen these babies before in my earlier post, when I shared the recipe. It was well worth the extra effort to pipe these cookies, cause they look so much prettier. The piped lines make the cookies look classier than normal round cookies. I would make these again! In fact, my family is already asking for these again, so looks like it is time to get down and dirty.

WEEK THREEphoto (82)Weelicious Oatmeal-on-the-go Bars
I’m no stranger to this recipe, I’ve made it at least 3 times before, and I loved it every single time. I’m in the process of tweaking the recipe, to make it a little more Singaporean, so stay-tuned for a recipe 🙂 My favorite mix for this oatmeal bars is the blend with dried blueberries and dried cranberries. I love the sweetness and tartness that comes from those two dried fruits. Like the fried rice, you can really add any dried fruits and nuts that you love, and even add in extras like black sesame powder, if you’re a fan of black sesame, like I am.

honeyjoysHoney Joys
I had no idea these were called Honey Joys. I always thought these were called honey cornflake cups or something simple like that. Haha. Apparently these treats were created in Australia? Well, I’m glad they have found their way to Sunny Singapore. I’ve made these time and time again, but this round, the sweetness level was perfect. Perhaps it was because not all the sugar dissolved fully. If you’re interested, I used this recipe, but reduced the sugar slightly. It made about 40 mini cups for me (although the recipe states that it makes 24)

Sheperd’s Piephoto 4 (94)Honey joys aren’t exactly considered cooking, since you just need to melt stuff and stir them together. So, I made Sheperd’s Pie as well! I loosely followed this easy recipe from BBC GoodFood, but chose to add in an extra yellow zuchinni for colour. I also replaced the tomato puree with a fresh finely diced tomato.

photo 5 (76)I was quite pleased with how this dish turned out, even though mashing potatoes are a pain. If I had mushroom soup on hand, it would have made the perfect side dish. Imagine spooning some creamy mushroom soup on top of the Sheperd’s pie to create a flavor explosion. Mmmmm.

So far so good! I’ve managed to cook once a week for January. Fingers crossed that I’ll be able to keep this up in the coming months, even as I start working and go off to university in the later months.


Ooh, I just thought of something fun. I should create a link party so that everyone can join in the fun and link up what they’ve cooked at the end of each month!

Do email me if you are interested 🙂
If I get enough interested folks, I’ll look into setting up a link party.