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Cheezy Onion Bread

28 May

I made this last weekend, it was delicious!


Cucumber salad for the summer

29 Apr



1 Pounds Cucumber 
1 Garlic glove, finely minced 
1 Tablespoon Soy sauce 
1 Tablespoon Vinegar (I used red wine vinegar) 
1 Teaspoon Sesame oil 
¼ Teaspoons Grounded white pepper 
½ Tablespoons Toasted sesame seeds (optional) 
1 Teaspoon Chili sauce (optional) 
½ Tablespoons Olive oil  
Salt and pepper 
1 Teaspoon Sugar 


Wash the cucumber. I used a large one. You can also use 2 or 3 Persian cucumbers or Kirby cucumbers. Peel the skin off and remove seeds inside. Cut the cucumber into strips. Place in a bowl. Add all the ingredients. Mix. Refrigerate for 5-15 mins before serving. Done.

Original recipe here

Healthy Avocado Chicken Salad

27 Mar

10931432_1575400872675708_57849375401409098_nYet another super quick and healthy recipe. This one is similar to Avocado and Shrimp Recipe – it is just as simple.


grilled skinless chicken breasts, diced
1/2 to 1 avocado, mushed
1/4 chopped onion
juice of 1/2 a lime
2 Tbsp cilantro


Mix everything in a large bowl. Serve with a piece of toast.

Easy peasy.

Cheesy Bacon Jalapeno Poppers

27 Mar

Sooooo, this recipe is not healthy at all, but it has bacon. And cheese. And jalapenos. And it is very simple.

Last time I made it with muenster cheese, the poppers ended up being too greasy. Next time I will try using cream cheese or ricotta. Also, make sure not to use thick cut bacon, as the peppers will become too soggy, since the bacon will take longer to cook. Cut the bacon length-wise, so that when the bacon cooks, it doesn’t come off the peppers.


Fill the jalapenos with cream cheese, and wrap it in a half slice of bacon. Bake at 400 until the bacon has cooked through.



Super simple, delicious and healthy avocado and shrimp recipe

10 Feb
This recipe is so fast and so delicious, it is now one of my favorites to make.
Author: The Saffron Girl
Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Calories: about 500 (without bread)
Serves: 1-2
Serves 1 as a meal, or 2 as an appetiser
  • 1 whole medium avocado
  • about 1 cup medium to large shrimp, raw or uncooked frozen (defrost prior to cooking)
  • 2 cloves garlic, minced
  • olive oil
  • coarse sea salt, to taste
  • freshly ground pepper, to taste
  • fresh parsley or cilantro, chopped
  • chili powder, optional
  1. Half the avocado and take the pit out.
  2. Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside.
  3. Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside.
  4. In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp.
  5. Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they’ll be dry and hard.
  6. Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces.
  7. Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavour, do so now before mixing.)
  8. Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired.
  9. Serve immediately (I served this with a piece of bread to break up the richness of the avocado).

Original recipe here

Baking trick

22 Feb

When you need softened butter – grate the butter while it is still hard, then mix with other ingredients as normal. It will soften quickly and perfectly and give an even dispersal of butter throughout the dough.

Tip found here

Basil Pesto

18 May

The weather is getting warmer and I am starting to get hungry for something fresh and cool. Last week my boyfriend made steak / mozzarella / tomato sandwiches , which tasted amazing and ever since I’ve been on mozzarella / tomato kick. What’s better with mozzarella + tomato than basil? The below Basil Pesto recipe is heavenly and just in time for warm weather. The original recipe also noted that you can freeze basil + olive oil for the winter and just break off a piece, thaw and add the rest of the ingredients every time you want fresh pesto.

  • Prep time: 10 minutes


  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste


1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Original recipe here

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