Smoked salmon spaghetti


  • 300 g spaghetti
  • 1 tbsp olive oil
  • 1 chopped red bell pepper
  • 120g pack smoked salmon trimmings
  • zest 1 lemon and juice to taste
  • good handful snipped chives


  • Cook the spaghetti following pack instructions
  • Meanwhile,heat the oil in a wok or large frying pan and briefly fry the chilli to soften it.    Drain the spaghetti, reserving a little of the water, then tip into the wok and, using 2 wooden spoons, toss in the chilli oil until well mixed.
  • Add the salmon, lemon zest and chives or onions, then toss again. Season and add lemon juice to taste.

Roasted Cauliflower

Happy Palm Sunday! How can I forget celebrating Palm Sunday in my homeland, the Philippines. My childhood memories would be waking up as early as five in the morning to go to  church. There would be a special mass, and there was also a procession where children and grown ups carrying palms, and  scattered just like in front of Jesus as he rode into Jerusalem.  After the procession, we would hurry home to eat our favorite rice cake, beef congee or filipino pastries such as puto and kutsinta. Then were are off to play and enjoy the day.  Uhmmmm memories.  Anyway, I have cooked a special vegetable recipe today. This is very simple and tastes heavenly.  I like Cauliflower, and aside from brocolli it is my Heaven food.




  • 1 head cauliflower
  • 3 cloves garlic, minced
  • 2 tablespoon lemon juice
  • olive oil
  • salt and pepper
  • grated Cheddar or Parmesan cheese


1. Preheat oven to 200 ¤C.

2. Grease  a large roasting pan with a little olive oil.

3.  Cut the cauliflower into florets and place them in a bowl.

4. Toss with minced garlic.

5. Sprinkle with lemon juice.

6. Drizzle with olive oil and toss so that the florets are lightly coated with oil.

7.  Spread the florets out into a single layer on the roasting pan.

8. Sprinkle with salt and pepper.

9.  Place the cauliflower uncovered for 20 minutes, or until the top is lightly brown.  You can also pierce the cauliflower with fork to see if it is done.  When finished, remove it from the oven and sprinkle with Parmesan or Cheddar cheese-  Serve while hot.

Tuna and Lemon Spaghetti

I have not been feeling well for days now, and because I am alone, I always choose the fastest and the simplest recipe I can cook. This remind me of this simple spaghetti recipe that I cook when I am tired.  It is not only simple but it tastes good.  Also ,you can make a juice to drink out of the lemon fruit.  Good combination!


Tuna and Lemon Spaghetti


  • 250  grams wholegrain Spaghetti
  • 3 tablespoons olive oil
  • 3 cloves garlic, sliced
  • 1/2 chopped  red bell  pepper
  • 1 can(185 grams) oil-packed tuna
  • 1 teaspoon finely grated lemon zest
  •  salt and black pepper
  • 1/2 cup chopped fresh flat-leaf parsley leaves


  1. Cook the spaghetti in a pot.  Reserve ½ cup of the cooking water; drain afterwards.
  2. Wipe out the spaghetti  pot. Add the oil, garlic, and red bell pepper and cook over medium heat, stirring frequently, until fragrant, 2 to 3 minutes.
  3. Add the pasta, tuna, lemon zest,  salt,  lack pepper, and the reserved  spaghetti water and cook over low heat, tossing, until the sauce is slightly thickened and coats the  spaghetti.
  4. Add the parsley and toss to combine.
  5. Serve hot! Enjoy!


Easy Beef Stir Fry

Ohh what Spring can bring!!!! I am up and about going around, and have been admiring the flowers that are blooming around me.  It  makes me think of beautiful things,  and I am even inspired to paint again and have been trying new recipes.  This one you really have to try because it has made my stomach full.  So thrilly yummy  ha ha ha ha.  Have a nice day everyone.



  • 500 grams beef sirloin, sliced thinly
  • 1 big red bell pepper, chopped
  • 2 pieces carrots, chopped
  • 1 small yellow onion, sliced
  • 2 tablespoons light soy sauce
  • 1/8  cup oyster sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 4 tablespoons cooking oil



1.  Combine beef, soy sauce, oyster sauce, salt and pepper.  Mix well and let it stand for 10 minutes.

2.  Meanwhile, heat the cooking oil in a frying pan and add the onion, pepper and carrots and stir fry for 3 minutes. Transfer the cooked      vegetables on a plate and  set aside.

3.  In a very high heat, add oil to the same pan and stir fry the beef for around 8 minutes.  Add more cooking time if needed. Cover the pan.

4.  Add the cooked onion, pepper and carrots and stir fry for 1 minute.

5. Serve on top of a newly cooked rice. Share and Enjoy!





Ginisang Repolyo

Ginisang Repolyo Recipe


  • 1/2  cabbage, chopped
  • 3 pieces of pork, sliced
  • 1 onion sliced
  • 1  red bell pepper, sliced
  • 4 cloves garlic, crushed and minced
  • 4 tablespoons cooking oil
  • 1 cup beef broth
  • Salt and pepper to taste

Cooking Procedure

  1. Heat the cooking oil in a pan.
  2. Saute the garlic and onion.
  3. Add the pork and then cook for  until color turns medium brown.
  4. Pour-in half of the beef broth. Let boil and simmer until the liquid totally evaporate.
  5. Add the cabbage. .
  6. Add the red bell pepper. .
  7. Add salt and pepper to taste.
  8. Add the remaining beef broth. Let boil. Stir.
  9. Transfer to a serving bowl.
  10. Serve with warm rice.  Enjoy!

Pork cutlets with Mango Chutney

I don’t know what to do with the pork on my refrigerator, and I saw the mango chutney, so I said to myself, why not? It might be good together and I was right, it tasted so good I had to share it with you.





  •  4 pieces of pork cutlets
  • salt and pepper
  • 2 teaspoons oil
  • 1 onion
  • 3 stalks celery
  • 2 red or yellow bell pepper
  • 50 grams Hot Mango Chutney


  •  Marinate pork with salt and pepper and put on the refrigerator for an hour.
  • Cut pork into small pieces and fry in oil until it is brown but not so brown.
  • Add the onions and cook for 2 minutes.
  • Add the celery and bell pepper. Let it simmer  for 2 to 5 minutes.
  • Add the mango chutney and simmer for 2 more minutes.  Enjoy!

Chicken Soup



This soup is on top of all the soups I like. I can eat this three times a day or even until the next day. I grew up in the Philippines eating this soup during rainy days, Christmas day, New Year’s eve and other festivities we have in our hometown. If you are going to try this recipe, let me have a feedback about it, but I am sure you will enjoy it I know.

Chicken Soup


  • garlic
  • onion
  • small pieces of boiled chicken
  • carrots
  • white cabbage
  • celery (optional)
  • Chicken stock
  • chicken bouillon
  • spaghetti noodles, break into 3 halves


Saute garlic and onion until light brown. Add chicken, carrots and celery and saute for 10 minutes. Add the chicken stock and bouillon and let it boil.  Add the spaghetti noodles and let it boil for 6-8 minutes or when the spaghetti noodles is cooked. Enjoy!

Carrot Cake

This is a tribute to my undying love for carrots. I have baked this recipe so many times already, and I have adjusted everything according to my taste,  and have developed my own version. I want you to know that it tastes better than the last one I have made. And you know what? I have put it in the oven for 30 minutes instead of the usual 20, and it has made the top crispier. Ummmhhh so soft and lovely and yummy! I have to describe it because it is really delicious. Well, I’ve got to get back to my eating, it’s my second piece now :)   Come over, you out there. Muahhhhhhhhhhh!

Carrot Cake


  • 1 cup white sugar
  • 3/4 cups vegetable oil
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2  teaspoon salt
  • 2 teaspoon orange rind
  • 1/2 teaspoon nutmeg
  • 1/2 cup to 1 cup grated carrots


  • Preheat oven to 175 degrees C. Grease a 10×15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon, nutmeg and salt. Add the orange rind.
  • In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Add the grated carrots.
  • Spread batter into the pan . Bake  for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Spaghetti in tomato sauce

One thing I have learned from some Italians is to never put sugar in your pasta sauce especially to spaghetti. They have said that, because in my homeland some of us uses ketchup for the sauce  and it tastes so sweet. To make the story short about that-we make our own version of the sauce according to what  available ingredients we can find. Here I also was able to make my own recipe according to what I think tastes good for me. By the way, you can see two different colors of spaghetti noodles (the brown being ecological) , and I have mixed them because I ran out of them and had little of each. Anyway, don’t forget to taste the food you are cooking, I do that every time.

Spaghetti in Tomato Sauce


  • Oil
  • 5 pieces of garlic
  • 1  big onion
  • 500 grams ground beef
  • 1/2 cup grated carrots
  • 1 can tomato sauce
  • 140 grams pure tomato in can
  • pepper, salt, dried chili  to taste
  • fresh basil
  • spaghetti noodles
  • fresh grated hard cheese(optional)


Heat the pan and add the oil. Saute onion and garlic until they are brown. Add beef and let it cook until it is brown or when you can smell the meat already. Afterwards add the tomato sauces and the seasonings (pepper, salt and dried chili). After 10 minutes add the fresh basil and let it simmer for 5 minutes.  Serve hot with fresh grated cheese on top.

Pasta Carbonara

Pasta Carbonara

I thought yesterday of making “Pasta Carbonara”. Surf, surf, surf!  Now, I got and idea on how I should do my own version. My husband said, “It seems that our experimentarium” – yes, that is what my husband and I call our kitchen – “is on the go! ” Looking out for recipes and yet not really using them, ending up with my own. Important is, to know, more or less, the necessary ingredients, and add or deduct, an ingredient or another.  My apology to the authors of the recipes.


Pasta Carbonara


250g pasta (I used the “twist” type here)
400g bacon (diced)
2-3 cloves garlic (crushed)
1 medium sized onion (sliced)
1 dl whipped cream
2 eggs
50g grated cheese
1 green bell pepper (cut into small cubes)
1 bunch green parsley leaves (fine chopped)
ground pepper

Boil pasta according to packet instruction. Sauté garlic and onion. Add bacon and let it cook until brown. Lower down the heat. Add green bell pepper. Add pasta, and afterwards blend in eggs, whipped cream, grated cheese, and ground pepper (according to taste). Stir thoroughly until the egg cooks.  Add green parsley leaves before serving.  Serve with garlic bread. Come with extra grated cheese if needed. Season with lemon according to taste.

Bon appetit!