2014 – Naturally Inspired...
Jolly Xmas Eve Dinner
I have had so much fun preparing a delectable rustic sumptuous meal! 
Avocado smoothie
My favourite rich creamy flavourful avocados from Samosir Island (Indonesia). They are great for making smoothies. I enjoy them with 100% unsweetened pure Belgium dark chocolate! Top with New Zealand natural vanilla bean ice-cream.
Mash the avocado with a fork into what will look like a rough paste. Put it away in the freezer to stand until it is half frozen. Place the Belgium chocolate block in a bowl and steam it under low heat. Add in some unsweetened homemade soy milk with vanilla bean into the melted chocolate, continue to stir until smooth and creamy.
The fun part is to create any designs you want! Like a paint brush, dribble the side of the glass with the dark chocolate sauce. Add in the semi-frozen avocado and top it with ice-creams of your choice. I have wolfberries (Goji berries) toppings dribble with some raw honey and garnish with a stick fennel bulb stem, a wafer or anything you like. Yummm...heavenly smoothie!
Tsampa Mushroom Soup
Tsampa (Tibetan roasted milled barley flour) adds a wonderful flavour to soups. I added some dried silver fish and slice of ginger to flavour the soup.
Fresh mushrooms of your choice. Pan-fried lightly with extra virgin olive oil, chopped garlic and butter. Add sea salt and pepper to taste.
Tsampa mushroom soup tastes exceptionally delicious when enjoyed on a cold night.
Wonder Salad
I love to play with colours when it comes to preparing salads. On this occasion, it was brussel sprouts, orange and purple-coloured carrots and fennel bulb.
I prefer to steam the brussel sprouts whole to about half-cooked to seal in the flavour. Transfer to frying pan. Add in a dash of extra virgin olive oil, few cloves of sliced garlic, a little butter. Stir-fried until golden brown. Sea salt and pepper to taste.
Hokkaido Scallop with freshly made tomato sauce
Pan-fried scallop in extra virgin olive oil with a little butter and chopped garlic. Taste to ensure the scallops are not over-cooked. Use the scallop gravy; add to the freshly made tomato sauce that has been cooked separately. Sea salt and pepper to taste.
Best enjoyed with warm sake!!
Enjoy sinful desserts far into the night -- Champagne stollen, handmade pineapple tart and BBQ pork jerky with sake and tea!
Soya Milk and Spices
Freshly homemade unsweetened soya milk with a twist -- the added colour of saffron make this drink super flavourful!!
Fine quality Iranian saffron has many health benefits also known to promote overall well-being of the body. Yum!!
My favourite blend unsweetened silk soya milk with a whole vanilla bean (Madagascar) packed with potent heavenly scent and full flavour!!!
Yummm...
Plain unsweetened soya milk with a booster shot...
The high-quality protein tepid soya milk with a half-boiled free-range chicken egg and a dribble of raw honey, a power house nutrition help kick-start the day!
Okara soya pancake
The soya pulp is packed with fibre and protein. They are great for making pancakes of your choice. You can add anything -- fresh fruits, vegetables, seafood or meat.
On this round, it was mixed with wheat flour, a little extra virgin olive oil, an egg, shredded carrots. Lightly pan-fried with butter. Super-licious!!
2013 – Xmas Eve Dinner
I have had a few fun family members over to join me to whip up a simple yet enjoyable homemade meal.
An Instinctive Creation
Belgium dark chocolate cake with Kahlua served with raw honey, Chinese wolfberries and, garnish with sweet tangerine.
Sinfully rich but irresistibly superlicious!
This is a no bake rich dark chocolate cake made from 100% natural Belgium chocolate blocks without sugar. I added a little butter, pinch of sea salt and Kahlua; left it in the fridge to set,. Served chilled with a dribble of raw honey.
Turkey drumstick with mixed salad and steamed tuber root bulb
I marinated the turkey drumstick in Chinese wine with sea salt and ginger; put it away in the fridge, left it overnight to tenderize; steamed the turkey drumstick before serving.
The aromatic wine added a delightful twist to it, absolutely luscious!
The premium quality wine used here is from Wuzhen ancient water town in Zhejiang, China.
Pumpkin ‘tsampa’ soup
I used mussels as a soup base; added in ‘tsampa’, pumpkin, butter and pinch of sea salt to taste with a dribble of extra virgin olive oil before serving with freshly baked baguette. Souperlicious!
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