Month: July 2012

Savoury Breakfast Muffins to wake you up!

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It’s nice to have a good savory muffin in one’s repertoire. (Not that I would ever tire of cupcakes!). But some mornings need a nice wake-me-up-punch and if I load myself with sugary delights, I know I’m going to crash by midday! So this one’s a lovely cheddar and spinach muffin with the red chilli adding the right amount of spice. It feels really healthy because its got veggies and milk and just 3 gms of butter per muffin! (Almost felt like a subway advert there – less than 6 gms of fat!). It’s also really easy to make – just combine the wet and dry ingredients and bake! I would suggest eating these warm (not hot) so that you can still feel the gooey cheese. I like to throw on some Tabasco on top, because I’m crazy! Good Morning darlings… I’m sure going to have one! Spinach and Cheddar Breakfast Muffins Prep time: 15 mins Baking time: 30 mins Makes: 10-12 muffins What you need: 1 small Onion, finely chopped 3 cloves of Garlic …

Third times a Charm… Happy Birthday Food for Swaps!

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Food for Swaps turned three on 24th of July. I had just gotten back from holiday and had massive withdrawal symptoms! That coupled with a lost wallet and pending work load of 20 days had me walking a tightrope! So you can see how the idea of putting pen down to paper (or rather finger to keyboard) was far from my mind. Actually it was like this invisible boulder on my shoulder (i’m rhyming!) that I chose to ignore for 3 days. But I can’t any longer – my little blog has become such a comfortable part of my daily routine that turning three just seemed like the inevitable. And I owe it to my blog to say “HAPPY BIRTHDAY FOOD FOR SWAPS”! Thanks for making my days more enjoyable and my meal times more creative and my pictures more lustworthy ! And I thank you guys for hanging around and taking this food journey with me! Like they say “Third times a Charm” and “Three’s a crowd” and a jolly good one we have …

Singapore Black Pepper Prawns

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Singapore’s most famous dish is undoubtedly the Chili Crab and the Black Pepper Prawns. When you walk down Clark Quay or Boat Quay you will find innumerable restaurants and street café’s serving up these super fiery dishes. The Chili crab is generally made with huge Sri Lankan crabs. If you put both your palms together, the crab will probably be larger than that! I’ve spent quite a bit of money on many many nights in Singapore digging into these critters! Another one of my favorites is the Black Pepper Prawns – buttery, peppery, hot awesomeness! They generally use Tiger Prawns for this with the tails (and sometimes the head on.) You yank the head off and start slurping down the sauce and the prawn meat, then finish by digging out whatever else in left in the tail. At the end of the night you have steam coming out of your ears and are sticking your tongue out and downing litres of beer but you can’t stop smiling, because it was so awesome! So here’s my …