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Jump To Recipe Jump To Video Hey there! So, picture this - you got some leftover watermelon lying around, right? Don't let it go to waste! Freeze 'em up and let's make something ah-mazing - Watermelon Gazpacho! Trust me, this dish is a lifesaver in this crazy heat - it's like a burst of refreshment in every bite. Now, I know not everyone's a fan of the spicy stuff, so you can totally skip the bell peppers and chilies if you wanna keep it cool. But, let me tell ya, a little kick of spiciness just takes this Gazpacho to another level! And if you're feeling adventurous, throw in some sumac, dried thyme, and oregano - it'll blow your mind! But here's the secret sauce - you gotta serve this baby ice-cold! Pop the blended mix in the fridge overnight, and you'll wake up to a taste explosion the next day. Everything just blends together like magic! So, what are you waiting for? Let's dive into this delicious Watermelon Gazpacho recipe right away! Bowl by KRA Sanctuary. Ingredients: (Serve 12) Bell Peppers Preferably Green and Yellow, 2 Red Onion Finely Sliced, 1 Frozen Yellow or Red Watermelon Seeds Removed, 1 KG Cucumber Seeds Removed Coarsely Sliced, 1 Large Tomatoes Coarsely Wedged, 2 Garlic Crushed, 3 Cloves Red Chilies Deseeded Coarsely Sliced, 2 Simple Pesto Homemade, 1 TBSP Cayenne, Pinch Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch To Serve: Toasted Sesame Oil, For Drizzling Verjuice, For Drizzling Equipment: Blender Oven Directions: Please visit my "Panzanella Salad" for the Simple Pesto recipe. Preheat oven to broil. Deseed the bell peppers and sliced them into wedges. Transfer onto a baking tray and broil in the oven until charred. Remove from the oven and transfer to a bowl. Cover and steam for about 15 mins or until cool enuff to handle. Next, add some warm water and salt to a small bowl. Mix until well combined. Add in the onion and give it a stir to combine well. Set aside until ready to use. The bell peppers should be cooled enuff to handle at this point. Peel off the charred skins and transfer the roasted bell peppers to a blender. Drain the onion and discard the water. Transfer the onion to the blender as well. Add in the rest of the ingredients. *Reserve some tomatoes, watermelon and cucumber for garnishing.* Blitz until smooth. Taste and adjust for seasonings with salt, pepper and mushroom powder. Transfer to a large bowl and chill in the fridge overnight. Scoop the Gazpacho onto serving bowls. Garnish with some tomatoes, watermelon and cucumber. Drizzle toasted sesame oil and verjuice over the top. Enjoy while it is cold. Beautiful colors... Refreshing... Recipe Video:

Jump To Recipe Jump To Video You know when we talk about crab dishes in Singapore, there's this one that's just legendary - the Black Pepper Crab! It all started back in 1946 with Long Beach Seafood restaurant. They were the cool cats, serving up delicious seafood, and the British Army was all over it during the colonial times. Locals also loved it, and they'd flock there for special occasions. Crab Cakes just outta the oven... The chefs at Long Beach Seafood were true food wizards, always mixing in those awesome Asian flavors that made their dishes stand out. And in '82, they dropped the bomb - the Black Pepper Crab! Picture this: they stir-fry the crab with a wicked blend of black pepper, garlic, shallots, and oyster sauce, making it a flavor explosion that hits you in all the right places. It didn't take long for this crab sensation to go global, and now it's a legit Singapore food icon. Oh, and don't forget there's also this White Pepper Crab version! So, I thought, why not give this classic a fun twist? I whipped up some crab cakes and hooked them up with a rich black pepper crab sauce made from scratch. But that's not all - I also made a killer sandwich with fried mantou, crab cakes, and that luscious sauce. And hey, to make the whole thing even cooler, I teamed up with KRA Sanctuary and their super artsy plates and bowls. Come on, let's dig into this mind-blowing recipe and experience the magic of Black Pepper Crab, with my own little twist thrown in! Ingredients: (Serve 4) Simple Stock: Water, 1L Miso Paste, 1 TBSP Black Pepper Crab Sauce: Unsalted Butter, 2 TBSP + 30g Curry Leaves, A Handful Red Onion Finely Minced, 1 Garlic Finely Minced, 3 Cloves Black Pepper, 2 TBSP Fresh Red Chilies Deseeded Finely Sliced, 2 Adjust to Preference Hoisin Sauce, 1/2 TBSP Oyster Sauce, 1.5 TBSP Soy Sauce, 1.5 TBSP Unbleached All Purpose Flour, 30g Sea Salt, Pinch Mushroom Powder, Pinch Pure Honey, 1 TBSP Adjust to Preference Crab Cakes: Fried Mantou Homemade, 1 + More For Serving High Quality Crab Meat, 500g Scallions Thinly Sliced, 1 TBSP Kewpie Mayo, 1.5 TBSP Sambal Homemade, 1/2 TBSP Adjust to Preference Egg, 1 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Equipment: Blender / Food Processor / Stick Blender Cast Iron Skillet / Pan Oven Sauce Pot Pastry Rings Directions: Please visit my “How To Make Mantou / Bao / Turnover Bao" page for the recipe. Please visit my “How To Make Sambal” page for the recipe. Prepare the simple stock. In a sauce pot over medium heat, add water and miso paste. Stir to dissolve the miso paste. I like to add in all the vegetable scraps. Bring it up to a simmer. Continue cooking for 5 to 8 mins. Remove from heat, cover and steep for 10 mins. After 10 mins, drain and discard the residue. Set aside until ready to use. Prepare the black pepper crab sauce. In a skillet over medium heat, add 2 TBSP of butter. As soon as the butter starts to melt, add in curry leaves. Sauce until aromatic. Followed by the onion. Season with salt. Saute until translucent. Add in garlic and saute until aromatic. Add in black pepper and chili. Saute until the mixture is well combined. Add a splash of that simple stock and deglaze. Add in hoisin sauce, oyster sauce and soy sauce. Stir to combine well. Remove from heat and set aside. In a sauce pot over medium heat, add 30g of butter and flour. Whisk to combine. Continue whisking until the mixture is brownish, for about 8 to 10 mins. Add 180g of that simple stock and whisk until well combined. Followed by the black pepper mixture. Taste and adjust for seasonings with salt, pepper, mushroom powder and honey. Give it a final stir to combine well. If you find that the sauce is too thick, add just a splash of that simple stock to loosen it up. You can pour this sauce into a blender and blitz, but I find that a stick blender does an easier job. Invest in 1. Blitz until smooth. Set aside until ready to use. Prepare the crab cakes. Preheat oven to broil. Blitz the fried mantou until crumbs form. Transfer the rest of the ingredients to a large bowl along with 1.5 TBSP of that mantou crumbs. Mix until well combined. Transfer into a pastry ring over a baking tray lined with parchment paper, making 4 crab cakes. There are 3 of us, so I stretched the cakes to 6 pieces. Broil in the oven for 5 to 7 mins. Remove from the oven, flip and continue broiling for another 5 to 7 mins or until lightly browned. To serve. Spoon the sauce onto serving bowls. Sprinkle some fresh lime zest over the top. Serve immediately with the crab cakes and some fried mantou. *You can make a sandwich by slicing the fried mantou in halves lengthwise with some of that sauce and the crab cakes.* This or chili crab? Heavenly... Recipe Video:

Jump To Recipe Jump To Video Singapore's food culture is a delightful fusion of various influences, combining Malay, Indian, Chinese, and Western cuisines. Among our famous dishes, Chili Crab stands out as a beloved favorite. Its origins can be traced back to Mdm Cher Yam Tian in the 1950s when she decided to add chili sauce to her usual stir-fried crab, breaking away from the traditional tomato sauce. Mdm Cher and her husband started selling this innovative "chili crab" from their pushcart along the east coast of Singapore. The dish gained immense popularity, leading to the opening of Palm Beach restaurant in 1962 on Upper East Coast Road. Eventually, in 1984, the couple sold the restaurant and moved to New Zealand. In the 1960s, renowned Chinese cuisine chef Mr. Hooi Kok Wah took the concept of chili crab to another level by creating a delicious gravy using lemon juice, vinegar, sambal, tomato paste, and egg white. This version has since become a beloved favorite among Singaporeans. In my take on this iconic dish, I decided to make crab cakes and pair them with a rich roux-based chili crab sauce. Additionally, I crafted a delightful sandwich using fried mantou, crab cakes, and a luscious sauce. To complement the culinary experience, I am proud to collaborate with KRA Sanctuary and their artsy plates and bowls. So without further ado, let's dive into the mouthwatering recipe! Ingredients: (Serve 4) Simple Stock: Water, 1L Miso Paste, 1 TBSP Spice Mix / Rempah: Dried Kashmiri Chilies, 10g Adjust to Preference Red Onion Wedged, 1 Garlic Crushed, 5 Cloves Fresh Red Chilies Deseeded, 3 Adjust to Preference Lemongrass White Parts Only Finely Sliced, 1 Stalk Candle Nuts / Macadamia Nuts, 3 Galangal Grated, 1" Fresh Lime Zest, 1 Lime Fresh Lime Juice, 1 Lime Chili Crab Sauce: Belacan Fermented Shrimp Paste, 1 TBSP High Quality Olive Oil, 2 TBSP Tomato Ketchup, 2.5 TBSP Hoisin Sauce, 1/2 TBSP Oyster Sauce, 1/2 TBSP Bleached All Purpose Flour, 30g Unsalted Butter, 30g Kewpie Mayo, 1.5 TBSP Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Pure Honey, 1 TBSP Adjust to Preference Crab Cakes: Fried Mantou Homemade, 1 + More For Serving High Quality Crab Meat, 500g Scallions Thinly Sliced, 1 TBSP Kewpie Mayo, 1.5 TBSP Sambal Homemade, 1/2 TBSP Adjust to Preference Egg, 1 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Equipment: Blender / Food Processor / Stick Blender Cast Iron Skillet / Pan Oven Sauce Pot Pastry Rings Directions: Please visit my “How To Make Mantou / Bao / Turnover Bao" page for the recipe. Please visit my “How To Make Sambal” page for the recipe. Prepare the simple stock. In a sauce pot over medium heat, add water and miso paste. Stir to dissolve the miso paste. I like to add in all the vegetable scraps. Bring it up to a simmer. Continue cooking for 5 to 8 mins. Remove from heat, cover and steep for 10 mins. After 10 mins, drain and discard the residue. Set aside until ready to use. Prepare the spice mix. Hydrate the dried chilies in a bowl of hot water for about 30 mins. After the dried chilies have softened, discard the water, deseed and transfer to the rest of the ingredients. I am using a stick blender to blitz everything to a paste. You can use a blender or a food processor. Set aside. Prepare the chili crab. In a skillet over medium heat, add in belacan. Break the belacan into fine pieces with a spatula and toast until aromatic. Drizzle in the olive oil and saute until well combined. Add in the spice mix or rempah and saute until most of the liquid is evaporated. Add a splash of that simple stock to deglaze. Next, add ketchup, hoisin and oyster sauce. Stir well to combine. Continue sauteeing until the color has darkened. Add 1/2 cup of that simple stock and deglaze. Cook for another 1 to 2 mins. Remove from heat and set aside. In a sauce pot over medium heat, add butter and flour. Whisk to combine. Continue whisking until the mixture is brownish, for about 8 to 10 mins. Add 180g of that simple stock and whisk until well combined. Followed by the spice mix or rempah. Add in kewpie mayo and honey. Taste and adjust for seasonings with salt, pepper and mushroom powder. Give it a final stir to combine well. If you find that the sauce is too thick, add just a splash of that simple stock to loosen it up. You can pour this sauce into a blender and blitz, but I find that a stick blender does an easier job. Invest in 1. Blitz until smooth. Set aside until ready to use. Prepare the crab cakes. Preheat oven to broil. Blitz the fried mantou until crumbs form. Transfer the rest of the ingredients to a large bowl along with 1.5 TBSP of that mantou crumbs. Mix until well combined. Transfer into a pastry ring over a baking tray lined with parchment paper, making 4 crab cakes. There are 3 of us, so I was stretching the cakes to 6 pieces. Broil in the oven for 5 to 7 mins. Remove from the oven, flip and continue broiling for another 5 to 7 mins or until lightly browned. To serve. Spoon the sauce onto serving bowls. Sprinkle some fresh lime zest over the top. Serve immediately with the crab cakes and some fried mantou. *You can make a sandwich by slicing the fried mantou in halves lengthwise with some of that sauce and the crab cakes.* There is no going back, cos this is probably one of the best sandwiches... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I had never heard of watermelon pudding until I stumbled upon a recipe in an old cooking magazine. Originating from Sicily, Italy, the idea of turning watermelon into pudding seemed... well, outlandish to me. However, my curiosity got the better of me, urging me to give it a whirl. Red? Much to my delight, I was inspired to create two vibrant hues: a sunny yellow and a luscious red. As I tasted and fine-tuned the sweetness, any lingering doubts were immediately dispelled, prompting me to whip up the yellow version as well. Or yellow? Here's a little tip: Always sample your fresh watermelon juice before adding any sugar, otherwise you might end up with a dessert that's cloyingly sweet. In a nutshell? You absolutely must experience Gelo di Melone to truly grasp its refreshing charm. It's the ideal antidote to this blazing heat. Ready to dive into the recipe? Ingredients: (Serve 4) Watermelon Flesh, 500g Cornstarch, 25g Granulated Sugar, 25g Adjust To Preference Sea Salt, Pinch Cookie Spice Blend Homemade, 1/2 TSP Fresh Lime Zest, 1/2 Lime Pistachio Coarsely Chopped, For Garnishing Raw Cacao Nibs, For Garnishing Equipment Blender / Food Processor Sauce Pot Ramekins Directions: Please visit my "Cookie Spice Blend" for the Simple Pesto recipe. Add watermelon into a blender and blitz until smooth. Pass the watermelon juice thru' a strainer over a large bowl. Discard the residue without squeezing too much. We do not need any fibers or pieces of seeds passing thru'. Set it aside. In a sauce pot over medium heat, add cornstarch and sugar. Stir to combine well and until the sugar starts to dissolve. Add in the watermelon juice, 1/3 portion at a time, while stirring to combine well. Add in salt, cookie spice blend and lime zest. Stir until well combined. Once everything is homogenous, continue stirring and cooking until the mixture has thickened. Taste and adjust for sugar. Transfer onto ramekins. Even the top with an offset spatula or the back of a spoon. Cool down at room temperature before chilling in the fridge overnight. The next day, garnish with pistachio and cacao nibs. Serve and enjoy. I repeat the steps for the yellow watermelon too. I personally find that the red taste better... But you have to be the judge of that... Recipe Video:

Jump To Recipe Jump To Video This dish was inspired by the amazing Éric Ripert, although I must admit, my version is not as elegantly crafted as his. This pizza shares some key ingredients with my watermelon salad. If you're curious about the original recipe, you can find it here. To be honest, I was a bit hesitant to share this creation, and calling it a "pizza" felt a bit unconventional. But then I thought, "Why not?" So here it is! If you're not in the mood to prepare a traditional watermelon salad, this could be a delightful and fun alternative. Now, here's a tip you shouldn't ignore - don't skip the olives! They add a fantastic boost of flavor that takes this dish to a whole new level. The magic of this recipe lies in the wonderful combination of ingredients that come together so effortlessly. So, if you're up for some fun and easy experimentation in the kitchen, I highly recommend giving this unique "pizza" a try. It might not be your typical pie, but it's a delicious and refreshing way to enjoy the flavors of summer! Ingredients: Inspired by Éric Ripert (Serve 4) Watermelon, 2 Wheels I'm using a combination of red and yellow watermelon Kalamata Olives Pitted Coarsely Diced, A Handful Extra Virgin Olive Oil, For Drizzling Dried Mint, For Seasoning Sumac, For Seasoning White Sesame Seeds, For Seasoning Black Sesame Seeds, For Seasoning Gochugaru, For Seasoning Sea Salt, For Seasoning Black Pepper, For Seasoning Simple Pesto Homemade, For Garnishing Feta, For Garnishing Directions: Please visit my "Panzanella Salad" for the Simple Pesto recipe. Wash the watermelon thoroughly. Slice 2 wheels from a whole watermelon. Slice into 8 wedges per wheel. Garnish with the rest of the ingredients. Serve immediately. Another fun way to make eat watermelon... Recipe Video:

Jump To Recipe Jump To Video I must admit, I've hopped onto the watermelon craze bandwagon too! And today, I'm excited to share some tricks and tips that many tend to keep to themselves. This recipe combines two types of watermelon: vibrant red and sunny yellow, not only for a stunning color contrast but also for a delightful medley of flavors. Before we dive in, here's my first tip - remove as many watermelon seeds as humanly possible. While they are technically edible, I find they can disrupt the salad's texture and taste when bitten into. Now, let's talk about managing the watermelon's juiciness. Tip #2 - avoid preparing the salad too far ahead of time. As the watermelon sits, it releases a lot of water, making the entire salad watery and soggy. The best approach is to toss and combine the ingredients just before serving. A brilliant idea I tried was setting up a salad stand where guests could prep their own bowls of this refreshing goodness. Ah, tip #3 is an interesting one. While we often chill fruits in the fridge, you might want to leave the watermelon at room temperature. This way, it stays fresh and crisp, enhancing the overall salad experience. I must admit, I've tried both ways, but perhaps watermelon in Singapore is different. Lastly, tip #4 focuses on our beloved feta. Instead of mixing it in, use it as a delightful garnish. When tossed with the dressing, feta tends to melt, altering the taste and aroma. To maintain that distinct feta flavor, sprinkle it on top and savor each bite. So there you have it - a watermelon salad with a twist of tips and personal insights. I hope you'll have a blast making this recipe and experimenting with the flavors. Embrace the watermelon craze and let the summer vibes flow! Ingredients: (Serve 12) Watermelon, 2 Large I'm using a combination of red and yellow watermelon Red Onion Finely Diced, 1 Cucumber, 1 Large Kalamata Olives Pitted Coarsely Diced, A Handful Extra Virgin Olive Oil, For Dressing Verjuice, For Dressing or Fresh Lemon/Lime Juice and Zest Dried Mint, For Seasoning Sumac, For Seasoning White Sesame Seeds, For Seasoning Black Sesame Seeds, For Seasoning Gochugaru, For Seasoning Sea Salt, For Seasoning Black Pepper, For Seasoning Simple Pesto Homemade, For Dressing Feta, For Garnishing Equipment: Large Salad Bowl Directions: Please visit my "Panzanella Salad" for the Simple Pesto recipe. Wash the watermelon thoroughly. Slice the watermelon flesh from the rinds. *Do not discard the rinds, I have a watermelon rind recipe coming soon.* Coarsely dice the watermelon, removing as many seeds as possible. Set the watermelon aside at room temperature until ready to use. Next, add some warm water and salt to a small bowl. Mix until well combined. Add in the onion and give it a stir to combine well. Set aside until ready to use. Slice the cucumber in half. Scoop out the watery seeds with a spoon. and discard. Coarsely dice the cucumber. Drain the onion, discard the liquid, and set it aside until ready to use. When about to serve, add a couple of servings of watermelon to a salad bowl. Along with a handful of onion, cucumber and olives. Drizzle in a couple of TBSP of olive oil, 1 TBSP of verjuice, pinches of mint, sumac, sesame seeds, gochugaru, salt, pepper and 1 TBSP of simple pesto. Toss until well combined. Garnish with some crumbles of feta. Serve immediately. Repeat the process for the next couple of servings. *Do not pre-mix beforehand. The watermelon will become watery and soggy.* Refreshing... Recipe Video:

Jump To Recipe Jump To Video You know what's interesting? I actually can't recall where I got this recipe from. It's one of those dishes that seems to have been passed down through generations, maybe from my grandma or my mum. It was just sitting in my recipe repertoire, waiting for me to give it a try. And let me tell you, I was pleasantly surprised by how incredibly delicious this curry turned out to be. The secret ingredient? Peanut butter! It adds an extra punch of flavor that takes this curry to a whole new level. Ah, now I remember a few fragments of memories—I originally created this as a vegan curry for an event. Instead of chicken, I used chickpeas and lentils. It's all coming back to me now! If you're looking to make this curry vegan, simply substitute the chicken with chickpeas and lentils, and swap out the chicken stock for vegetable stock. Trust me, you'll be amazed at how the peanut butter enhances the flavors of this curry. It's a real game-changer! Ingredients: (Serve 4) Chicken Thigh Skinless Boneless Halved, 4 Mushroom Powder, Pinch White Pepper, Pinch Sea Salt, Pinch Coconut Oil, 2 TBSP Red Onion Finely Sliced, 1 Chicken Stock Homemade, For Deglazing Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 1" Garam Masala Homemade, 1 TBSP + 1 TBSP Madras Masala Homemade, 1 TBSP + 1 TBSP Red / Green Chilies Deseeded Finely Sliced, 2 Coconut Milk, 200g Tomatoes Canned, 200g Amazin' Graze's Peanut Butter, 50g Lentils Canned Drained, 200g Fresh Coriander Coarsely Chopped, A Handful Unsalted Roasted Peanuts, A Handful Cauli-Rice Homemade / Basmati Rice, To Serve Equipment: Cast Iron Pot / Pot Directions: Please visit my "How To Make Chicken Stock" page for the recipe. Please visit my "How To Make Shahi Garam Masala" page for the recipe. Please visit my "How To Make Madras Masala" page for the recipe. Please visit my "Cauli-Rice" page for the recipe. Season the chicken thigh with mushroom powder, pepper and salt, making sure the chicken is well coated. In a pot over medium heat, add oil. Once the oil is heated up, sear the chicken until lightly browned on both sides. Remove from heat and rest on a plate. In the same pot, add onion. Season with salt and pepper. Deglaze with a splash of chicken stock. Saute until lightly caramelized. Add in garlic and ginger. Saute until aromatic. Add in the garam masala and madras masala, 1 TBSP each. Saute until well combined. Deglaze with another splash of the stock. Add in chili and saute until aromatic. Followed by coconut milk, tomatoes and Amazin' Graze's Peanut Butter. Stir to combine well. Add in the chicken and all its juices. Give it a stir until well combined. Bring it up to a simmer and continue cooking for about 5 to 8 mins. Add in the lentils and stir to combine well. Lastly, add 1 TBSP each of garam masala and madras masala. Give it a stir until well combined. Taste and adjust for seasoning with salt. Remove from heat and garnish with some peanuts and coriander. Cover and steep for 10 mins. Serve immediately with some cauli-rice. Look how creamy the curry is... Heavenly... Chickenlicious... Ready for the 2nd serving... Recipe Video:

Jump To Recipe Jump To Video Back in 2020, while working for an event, I discovered a game-changing ingredient called "cauli-rice," which has had a profound impact on my life ever since. Whenever I crave low-carb and healthier meals, I turn to cauli-rice as a versatile option. Over time, I have refined the recipe to what it is today. One of the great things about cauli-rice is that you can utilize the entire cauliflower, including the stem and leaves, minimizing food wastage. Simply blend them together with the florets, and you're good to go. Previously, I used to stir-fry cauli-rice with sundried tomatoes, spinach, and garlic. However, I wanted it to be a perfect accompaniment to any "over-rice" dish, so I decided to replace those ingredients with a wonderful Middle Eastern inspired spice blend. To be honest, it works like a charm. I will be sharing two exciting dishes featuring cauli-rice with you soon, so stay tuned. But for now, let's get started with this incredible recipe. Ingredients: (Serve 8) Cauliflower, 750g High Quality Olive Oil, 1/4 Cup Pink Himalayan Salt, Pinch Smoked Paprika, 1 TSP Ground Cumin, 1 TSP Black Pepper, 1/2 TSP Ground Coriander, 1/2 TSP Garlic Powder, Pinch Onion Powder, Pinch Nutmeg Freshly Grated, Pinch Ground Cinnamon, Pinch Ground Cloves, Pinch Ground Green Cardamom, Pinch Equipment: Cast Iron Skillet / Pan Food Processor Directions: Slice the florets from the stems. Coarsely chop the florets, stem and any leaves attached. Transfer everything to a food processor. *You may have to do it in batches depending on the size of your food processor.* Pulse it a few times until it resembles cooked rice consistency. *Do not over blitz as it will form a paste.* In a skillet over medium heat, drizzle in olive oil. As soon as the oil is heated up, add in the blended cauliflower. Saute until the cauliflower is well coated with the oil. Add the salt and the rest of the spices. Saute until well combined and aromatic. Taste and adjust for seasonings with salt. Remove from heat and transfer onto serving platter. Serve immediately. What do you think about this spice blend? Recipe Video:

Jump To Recipe Jump To Video This is a popular Danish and Swedish unbaked dessert; it is called oatmeal balls in Danish and chocolate balls in Swedish. It is said that these dessert balls were invented during the World War II period. You can check out all the variations and history at Wiki. This recipe is incredibly straightforward, easy, and simple, while still delivering a delicious outcome. The key is to achieve the right consistency, considering that ingredient variations can occur across different brands. To determine the correct consistency, try forming the batter into a dough ball. If successful, you've achieved the desired consistency. If not, make adjustments by adding cocoa powder or coconut oil, 1 TBSP at a time, until the desired consistency is reached. Play around with the ingredients. Instead of desiccated coconut, you can roll the chocolate balls in sprinkles. The possibilities are pretty much endless. Ingredients: (Make 8 chocolate balls) Amazin' Graze's Rolled Oats, 60g Demerara Sugar, 50g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 15g or More Raw Cacao Nibs, 1 TBSP Pink Himalayan Salt, Pinch Chili Flakes, Pinch Coconut Butter, 30g Coconut Oil, 30g Coconut Rum, 15g Freshly Brewed Coffee, 30g Desiccated Coconut, For Dredging Equipment: Cast Iron Skillet / Pan Directions: In a skillet over medium-low heat, add Amazin' Graze's oats. Lightly toast until warm to the touch. *Do not over toast the oats as it will give a bitter taste.* Remove from heat and set aside to cool down slightly. Add in the rest of the ingredients, except the desiccated coconut. Mix until well combined. If the mixture is too wet, add in more cocoa powder, 1 TBSP at a time. If the mixture is too dry, add in more coconut oil, 1 TBSP at a time. *I went anal and weighed each chocolate ball equally.* If you do not wanna go thru' that hassle, you can eye-balled it. You should get 8 chocolate balls. Roll and pack each ball tightly. In a shallow bowl, add desiccated coconut. Roll the balls into the desiccated coconut, making sure they are coated fully. Transfer to a plate lined with parchment paper. Chill in the fridge for at least 4 hrs, best overnight. Enjoy. Chocolatelicious... Recipe Video:

Jump To Recipe Jump To Video When I shared my baked porridge recipe, a close friend of mine mentioned that he and his family love baked porridge with custard. I found the idea intriguing, and that's how this variation came to be. Amazin' Graze's Rolled Oats, Walnuts and Chia Seeds This nourishing meal is perfect for breakfast or as a dessert and requires less than 30 minutes to prepare. The oven does most of the work for you. Feel free to use your favorite nuts in this recipe. Personally, I find that walnuts pair well with apples. However, you can also try using peaches or explore other fruit options. The possibilities are quite extensive. In my opinion, this version surpasses the original baked porridge recipe in terms of its body and texture. I encourage you to give this recipe a try and be the judge yourself. Ingredients: (Serve 4) Unsalted Butter, 60g Amazin' Graze's Rolled Oats, 160g Demerara Sugar, 90g Amazin' Graze's Walnuts Quatered, 115g Raisins, 100g Cookie Spice Blend Homemade, 1 TBSP Baking Powder, 5g Sea Salt, Pinch Amazin' Graze's Chia Seeds, 8g Eggs, 2 Whole Milk, 500g Vanilla Paste, 1 TSP Granny Smith Apples Cored Peeled Coarsely Diced, 3 or More Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 1 Lemon Calvados, 2 TBSP Ice Cream, For Serving (Optional) Equipment: Cast Iron Skillet Oven Directions: Please visit my "Cookie Spice Blend" page for the recipe. In a skillet over medium heat, melt butter. Once the butter has melted, remove from heat and brush the sides of the skillet with the melted butter as we are gonna use this skillet to bake. Transfer the melted butter to a small bowl and set aside until ready to use. *Do not wash the skillet.* Preheat oven to 165 degree celsius or 325 fahrenheit. In a large bowl, add Amazin' Graze's Rolled Oats, sugar, Amazin' Graze's Walnuts, raisins, cookie spice blend, baking powder, salt and Amazin' Graze's Chia Seeds. Mix to combine well. In another large bowl, add eggs, milk, vanilla and the melted butter. Whisk until well combined. Transfer the wet mixture to the dry mixture. Mix until everything is incorporated. In a small bowl, mix together apples, lemon zest, juice and Calvados. Lay the apple mixture onto the skillet, spreading out evenly. Add the batter on top of the apples. Spread the batter evenly with an offset spatula. Wack into the oven and bake for 45 to 50 mins or until golden brown. Remove from the oven and serve it warm with some ice cream. Nourishing... Yummilicious... Recipe Video: