• Asian Cuisine

    Asian culture and food is all about balance.

  • Coffee

    It is loaded with antioxidants and beneficial nutrients that can improve your health.

  • Granny Smith Apple

    Granny Smith is one of several apple cultivars that are high in antioxidant activity.

Wednesday, April 19, 2017

Homemade Donut

Really quick and easy donuts made from ingredients you probably already have. So easy, quick and the kids helped too. Use any topping you want. My favorite is powdered sugar/cinnamon mixture. I loved these, they were light and fluffy and reminded me of when my mother made doughnuts when I was a child.


  • Vegetable oil
  • 500 gr of all-purpose flour
  • 100 gr of sugar
  • 12 gr of baking powder
  • 15 gr of active dried yeast
  • 1 pinch of salt
  • 70 gr of butter
  • 150 ml of milk
  • 80 ml of water
  • 5 ml of vanilla extract 
 For rolling
  • 100 gr of granulated sugar
  • 20 gr of ground cinnamon

Combine flour, sugar, baking powder, yeast, salt, and mix.

Using a pastry cutter cut butter into your flour mixture until it resembles coarse crumbs. In a measuring jug, heat together milk, water, and heat until lukewarm. Stir in the vanilla.

Turn the machine on low and slowly add the milk mixture. Mix for 10 minutes to wake up the yeast.Mix until all ingredients are combined. Run a spatula under the dough to make sure everything is mixed well. Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until it is smooth and manageable.

Rub your mixing bowl with vegetable oil. Place the dough in the bowl and cover the bowl with plastic wrap tight and let the dough rise until doubled, 1 - 2 hours.

Once it has risen, turn out the fluffy dough onto a floured work surface. Roll out to 3 cm of thick. Using a round cutter, cut off your donuts circles. Dust your cutter in flour so it doesn’t stick to the dough. Cover your donuts with cling film and let them rise at room temp for 30 - 40 minutes.

Fill a medium-sized saucepan 4 cm deep with your oil over medium-high heat. You will have to monitor the heat pretty regularly and may need to increase/decrease your stove temperature to keep it consistent.

While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.

Prepare two plates for your cooked donut by lining them generously with paper towels. Once the oil has reached medium-high heat, very carefully fry your donut, carefully transferring them to the oil with a slotted spoon.

Fry donut for approximately 4 - 5 minutes, remove carefully with a slotted spoon and place them on a paper towel laden plate. Allow them to sit for about 30 seconds and then use another spoon to transfer them to your cinnamon/sugar dish, roll them in the topping until fully covered, and then transfer to your other paper towel lined plate.

Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.These donuts are best enjoyed warm/hot and do not carry over well to the next day.

Have leftovers for the next day? Pop them in the oven and refresh them for a few minutes. The cinnamon and sugar might melt but they will be warm and fresh again.

Notes: If you want a healthier version of preparation, you can prepare them in the oven with less oil: Heat the oven to 180°C. Unwrap the donuts. Brush the very top with melted butter. Sprinkle the tray with 2 tbsp of water. Bake for 10 - 15 minutes. Rotate tray during baking if needed to get color all over. You want to bake these just enough. If they get too much color they can dry.

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Monday, April 17, 2017

Chicken meatball soup

This recipe is beyond delicious!! So easy and so healthy! Lovely and light. Delicious, everyone loved it. This was a hit in my house! Great way to use up veggies. The meatballs are very flavorful, I would use them in other dishes. The soup overall is very tasty!


  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 1 small onion, chopped
  • 2 tablespoons of olive oil
  • 1,2 l of chicken broth
  • 200ml of water
  • 300g of bulgur
  • 400g of ground chicken
  • 1 teaspoon of grated lemon zest
  • 1 large egg, lightly beaten
  • 25g of fine, dry breadcrumbs
  • 1 teaspoon of dried crushed rosemary, divided
  • 50g of freshly grated Parmesan cheese
  • 25g of fresh parsley leaves


In a medium bowl combine ground chicken, egg, breadcrumbs salt, and pepper. Add lemon zest and rosemary. Shape into medium meatballs ( about 1 tablespoon each). Sauté meatballs in a Dutch oven over medium heat for about 3 to 4 minutes or until browned.

In a medium saucepan cook carrots, celery and onion in olive oil for 10 minutes, stirring. Add chicken broth and water, heat to boiling. Stir in bulgur. Reduce heat, simmer for about 8 to 10 minutes or until bulgur is almost tender.

Stir in meatballs, simmer, stirring occasionally, for about 5 to 7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.

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