Tag Archives: homemade

Recipe Idea: Roasted Vegetables Open Tart

I have been trying to shift to a vegetarian eating meal plan and discovering new recipe ideas have been so enjoyable. The only tip is, you have to be organised with your meals. 

But, off course, busy weeks happened and you have to compromise. This recipe is my compromise, super easy open tart courtesy of store bought puff pastry…


1 sheet of store bought butter puff pastry

1 eggplant

2 tomatoes

1/4 butternut pumpkin

1/2 cup of mozarella cheese (optional)

1 teaspoon tumeric

1 teaspoon paprika, mild

1 cup tomato passata

1/4 cup of chopped basil, save a pinch for later

1/2 teaspoon chilli flake (optional, I always put more)

1 tablespoon grated Parmesan to sprinkle on top (optional)

Salt & pepper to taste


  1. Preheat oven 200°C 
  2. Chop all vegetables roughly the same size
  3. Mix chopped vegetables with spices, cheese and tomato passata, add salt and pepper to taste
  4. Place the puff pastry on baking tray, place vege mix on top and fold the pastry edges over
  5. Brush olive oil on to the puff pastry
  6. Pop in the oven for 45 minutes, make sure pastry is golden brown
  7. Sprinkle basil and parmesan (optional) on top
  8. Serve as soon as the tart comes out of the oven. Enjoy!

Crunchy pastry, delicious vegetables… Perfect for a healthy lunch or anytime snack. Give it a go 🙂 

-love Karina. 

Home-made Gnocchi with Chorizo and Crab Meat Sauce, recipe


This recipe is inspired by a recipe by Rick Stein, in his most recent television series we see him traveling from Venice to Istanbul. I love the addition of the Byzantine Spice Mix, creates a certain kick to the sauce. I added Chorizo sausage to give the sauce a certain lift in flavour, 


For the Gnocchi:

225g floury potatoes

80g plain flour

20g (1/2) egg, lightly beatean

1/4 tsp salt

For the Byzantine Spice Mix:

1/4 tsp of ground nutmeg

pinch of coriander seeds

1/4 tsp of ground clover

1/4 tsp ground Cinammom 

pinch of ground ginger

1 green cardamom pod, seeds only

1/8 tsp turmeric

1/4 tsp ground Chilly 

For the Sauce:

200g of Crab Meat

1 chorizo sausage

2 cloves of garlic, chopped finely

1/2 of an onion, grated

5 tbsp olive oil

A pinch of chilly flakes

300 ml vegetable stock

A knob of butter 

1/2 tsp of Byzantine Spice Mix 

Handful of chopped Parsley


1. Mix all the spices to create the Byzantine Spice Mix. Steam the potatoes, skin and all, for 50 minutes to soften and leave it to cool. Once cool, peel off the skin and mash the potatoes

2. Mix the mashed potatoes with flour, egg and salt until they combined. Roll them into sausage-shaped and cut into 2cm in lengths. Cover and set aside

3. To make the sauce, heat oil in pan and fry Chorizo to infused the oil with its smoked peppery flavour. Add garlic, onion, chilli flakes and Byzantine spice mix, stir for about 1 minute

4. Add the stock into the pan, bring to simmer and let it reduce down a little before adding a knob of butter

5. Bring water to a boil, add salt like you would when cooking pasta. Throw gnocchi into the boiling water, once they float to the surfavce, the gnocchi is ready to go

6. Add parsley and crab meat into the sauce, then add the cooked gnocchi and serve 🙂

You can take out the ground chilli out of the spice mix if you don’t want it to be too spicy. I hope you try them! 

-love Karina. 

Red Velvet Brownies, recipe


The Brownies:

2 large eggs

1/2 cup (115g) unsalted butter

1 cup (200g) granulated sugar

2 teaspoons vanilla paste

1/4 cup (21g) unsweetened cocoa powder

A pinch of salt

1 tablespoon red food colouring 

3/4 teaspoon white vinegar

3/4 cup (95g) plain flour


250g cream cheese

1 egg yolk

1/2 teaspoon vanilla paste


1. Preheat the oven to 170°C. Start with the brownies. Beat the eggs, set aside. Melt butter until melted, stir in sugar, vanilla paste, cocoa powder, salt, food colouring and vinegar. 

2. Whisk in the eggs, then fold in the flour slowly until well incorporated. Don’t overmix, pour half into baking tray already covered with baking paper, save half for the top

3. For the cheesecake, beat cream cheese, sugar, egg yolk and vanilla paste until completely smooth. 

4. Dollop spoonfuls onto the brownie batter, pour the rest of brownie batter on top. Use a knife to create swirl patterns

5. Bake for 25-30 minutes, or when toothpick inserted comes out clean. Allow brownies to cool before cutting them. 

Enjoy 😊

-love Karina.

Adapted from Sally’s Baking Addiction.com 

Flourless Chocolate Cake

I had a wonderful Saturday night dinner with my good friend and her family. For dessert, they bought this amazing, flourless chocolate cake. I am so inpired by the dessert, I feel the need to recreate it. Here is an easy recipe I found from JamieOliver.com

Fourless Chocolate Cake
200g Dark Chocolate, at least 70% cocoa
200g Caster Sugar
200g Unsalted Butter, cubed
5 eggs, seperated

1. Preheat oven at 160°C/320°F/gas 3, grease and line a cake tin
2. Melt chocolate and butter in a bowl over a pan of simmering water, set aside to cool
3. Whisk the egg yolks with 100g of caster sugar until thick, pale and fluffy, whisk for at least 5 minutes
4. Whisk the egg whites to stiff peaks, then add the remaining sugar one tablespoon at a time, whisk thoroughly after each addition, until you have a thick and glossy mix
5. Pour the cooled chocolate and butter mixture inti the whisked egg yolks mixture, gently combine with spatula
6. Gradually fold in the whisked egg whites, then pour mixture into your cake tin
7. Bake for 45 minutes or untik lightly crisp on top and slightly gooey on the inside
8. Enjoy with cream and fresh berries

Recipe taken from jamieoliver.com

Food// Lavender Cupcakes with Chocolate Lavender Icing Recipe

This recipe was inspired by the one I found in a compact recipe book from the hummingbird bakery, instead of making lavender icing, I made chocolate lavender instead. Delicious… Give it a whirl and send me photos of your Lavender cupcakes.

What you’ll need:
For the cupcakes, makes 12
120 ml/ 1/2 cup whole milk
3 tablespoons dried lavender flowers
120g/1 cup plain flour
140g caster sugar
1 1/2 teaspoons baking powder
40g unsalted butter, room temperature
1 egg
For the Chocolate Lavender icing
300g icing sugar, sifted
100g unsalted butter, room temperature
40g cocoa powder, sifted
3 tablespoons whole milk
2 tablespoons dried lavender flower

And here’s how you put all the ingredients together…
1. Put the lavender flowers into the milk, leave in your fridge for a few hours to infuse
2. Preheat oven go 170degrees C (325 degrees F)/ gas 3
3. Put flour, sugar, baking powder, and butter in an electric mixer with paddle attachments or hand held whisk, and beat on slow speed until you get sandy consistency and everything is combined
4. Strain the lavender infused milk and slowly pour it into the mixture, beating well until all ingredients are mixed. Add the egg and beat well, make sure you scrape the side of the bowl and mixed well.
5. Spoon mixture into cupcake papers until two-thirds full and bake for 20-25 minutes
6. While cupcakes are baking away, time to make your icing. Infused your milk with lavender flowers. If you infused more milk at the start, you don’t have to do the same process twice 😉
7. Beat icing sugar, butter and cocoa in a freestanding electric mixer on medium slow speed until they come together and well mixed. Turn mixture down to slow speed and add milk little at a time. Once all milk is incorporated, turn speed up to high. Beat until icing is light and fluffy for about 5 minutes
8. To check if your cupcakes are ready, insert skewers in the middle of the cupcake, if it came out clean then your cupcake is ready. Let them cool on a wire rack. Once the cupcakes are cool, you can spread the icing. Sprinkle some lavender flowers on top for decorations.

Enjoy!!! -love K.