Shortbread Cookies


School will start on Monday, so I am starting to make some simple food for the Boys’ lunch box.  And today while the weather is not unbearable hot I decided to make this easy peasy cookies.  What I love about this cookies beside so easy to make, that they are not too sweet and they are just melting in your mouth 🙂

The original recipe is from my sister in law’s late mother.  Thanks for sharing Paige! 🙂 xx

Here is the recipe:


375gr plain flour
375gr butter
125gr icing sugar
125gr custard powder


Prepare oven 180C. Line tray with baking sheet.
Cream butter and sugar with mixer. Sift flour and custard and add to cream mixture. Mix until just combine. With a teaspoon make a ball and flattened it with the back of spoon. Add cherries or almond on top. Bake for 15 minutes or until cookies turn golden.




Nicoise Salad


Summer is approaching Australia very soon.  Even now, we are having 30 degree Celsius for couple days in the row.  This salad is good for those balmy night, light but fulfill.


  • 4 small potatoes, halved
  • 3 tomatoes, halved
  • 3/4 cup olives
  • 2 baby cos lettuce, leaves separated, washed
  • 4 hard boiled eggs, peeled, quartered
  • 3 anchovy fillets in oil, drained, halved lengthways
  • 425g can tuna in oil, drained, flaked

Nicoise Dressing:

  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon Dijon mustard


  1. Make dressing: whisk oil, vinegar and mustard in a jug.  Season with salt and pepper.
  2. Cook potatoes for 10 minutes or until just tender.  Transfer to a large bowl.
  3. Add tuna, tomato, olives, lettuce, egg and anchovies to potato.  Add red wine dressing.  Toss gently to combine.  Season with salt and pepper.  Serve.


Lemon Melting Moments

Overload with lemon and don’t know what to do with it? Try this delicious cookies, I guarantee it will be melting in your tongue and make you want more and more. Perfect to company your afternoon tea!



  • 200g (1 1/3 cups) plain flour
  • 100g (2/3 cup) cornflour
  • 225g unsalted butter, chopped, softened
  • 80g (1/2 cup) icing sugar, sifted
  • 3 lemons, zested
  • 1 tsp vanilla xtract

Passion fruit filling

  • 4 passion fruit, pulp removed or buy the one in a bottle from supermarket
  • 200g (1 1/4 cups) icing sugar, sifted
  • 80g unsalted butter, softened


  1. Preheat oven to 170C.  Sift flours with 1/4 tsp salt into a bowl.  Using an electric mixer, beat butter and sugar until pale and fluffy. Add zest and vanilla, then gradually beat in combined flours until mixture just comes together.
  2. Roll 1 teaspoonful of dough into balls, placing them on 2 oven trays lined with baking paper. Using a floured flat bottom of a glass, flatten balls then using the back of a floured fork mark biscuits with tines.  Bake for 12 – 15 minutes, swapping trays halfway, or until biscuits are light golden.  Transfer to a wire rack to cool.  Make 30.
  3. Meanwhile to make filling press pulp through a fine sieve, reserving seeds.  Place 2 tbs juice, 3 tsp reserved seeds and remaining ingredients in the bowl of an electric mixer.  Beat on high-speed until fluffy.  Refrigerate for 30 minutes.
  4. Spread filling on 15 biscuits, then sandwich with remaining biscuits.



Thai Green Curry

My family love curry, especially Thai green curry. This dish is easy to make and the green curry paste can be refrigerated and use several times. For vegetarian version, just omit the chicken and add more vegetable i.e.; eggplant, zucchini, beansprout etc.

To make your own Green Curry Paste you will need:

5 large green chillies, chopped

5 red birds eye chillies

2 stalk of lemongrass ( just the thick bottom only, thinly sliced)

1 lime rind

4 shallots

4 garlic

3 coriander root, chopped

about 2 cm ginger,

about 2cm galangal

1/2 tspn coriander seeds

1/3 tspn black peppercorns

1/2 tspn salt

1 tspn of shrimp paste

a handfull of fresh coriander

5 kafir lime leaves, chopped



Add all the ingredients above and blend all until it forms a paste. Optional, you can put all the ingredients in a mortar and pestle. I use the blender. The result is still delicious 🙂

Put the green paste in a glass jar top it with olive oil. Keep it refrigerate.

For the green curry chicken:

  • 2 large tablespoon of green curry paste
  • 500 gram chicken breast or chicken thigh fillet, thinly slice
  • 2 x 270ml coconut milk
  • capsicum, thinly slice
  • eggplant, if you like, cut into small chunks
  • coriander leave to garnish


Marinate the chicken with a bit of salt, pepper, and lime/lemon juice and 1 tspn of green curry paste for 15 minutes or so.

Heat oil in a saucepan and add 2 tablespoon of coconut milk and green curry paste. Stir until fragrant.

Add the chicken, cook until the chicken is brown. Add the rest of the coconut milk, eggplant, capsicum, lemon juice and let it cook until the chicken is tender. Stirring occasionally. You can add salt and pepper to taste and 2 tspn raw sugar. Let it simmer for 15 minutes. Serve with steamed jasmine rice and garnish with coriander leaves.


Note: Pardon me, I don’t really have better photos as when I finished cook it was quite dark already, thus the family demolished it in under 60 minutes :p

Source: Inked In Color and I modified here and there to make it more to my family liking.

Green Juice


I am sure you all know about green juice and why it’s good for you. First time I heard about green juice made me cringe, and I told myself there was no way I would like to drink it! But then it made me curious since everywhere I read it’s all about this green colour juice. It So of course I challenge myself! And to my surprise I actually like it! It tastes better than I thought.

I believe there are lots of benefit from drinking green juice. As green juices are power packed with nutritious and good for cleansing too, for someone like me who have hard time chewing green veggies, this way my green intake is covered 🙂 Another plus is my kids love it too, make dinner time more enjoyable!

So if you haven’t tried it, try sooner not later. Believe me it’s awesome and it’s pretty simple to make.

My green juice recipe:

1 banana
1 pear
1 kiwi
A bunch of kale
1 celery stick
1 cup of water or milk
Couple ice cubes

Pretty much you blend them altogether. It is said it’s best to have it an hour before breakfast or after breakfast.



Give it a go and see how your skin glow! 🙂

banana bread

This recipe is very easy to make.  No need to use mixer.  The result is perfect, banana bread that still moist even after couple days!



Cook time: 1 hour

Make one loaf

  • 3 or 4 ripe banana, mashed
  • 1/3 cup melted butter
  • 3/4 cup sugar ( I use raw sugar )
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • pinch of salt
  • 11/2 cup of all purpose flourbananabread


Pre heat the oven to 180 degree Celsius.  With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.  Mix in the sugar, egg, and vanilla.  Sprinkle the baking soda and salt over the mixture and mix in.  Add the flour last, mix.  Pour mixture into a buttered loaf pan.  Bake for approximately 1 hour.  Cool on a rack.  Remove from pan and slice to serve.


Source: Simply Recipes.

kale, pear & feta salad

It’s pretty easy salad to make and a bit of variety from my usual salad.  Enjoy!



For the lemon dressing:

Juice of 1 lemon

1 teaspoon Dijon mustard

1-2 teaspoon maple syrup

6 tablespoon extra virgin olive oil

1 teaspoon dried oregano

pinch of sea salt

For the salad:

Assorted baby kale or spinach as desired

1/2 ripe pear, sliced, per serving

crumble feta, per serving


To prepare the dressing, combine the lemon juice, Dijon mustard, maple syrup, olive oil, oregano and salt in a glass mason jar, and shake well to emulsify.  Adjust any flavors to your taste.

To make the salad, toss each serving of baby greens with 1-2 tablespoons of dressing and allow to marinate for 10 minutes.  Top each serving with 1/2 ripe pear, sliced, and crumble feta cheese before serving.


Source: The Detoxinista from Pinterest.