Tag Archives: recipe


6 Nov


Last week I made a change. It was quite a big change in theory. If it works. My friend, C, asked me to join her for a workout called Insanity. I have been getting a little lazy since I stopped training with my friend and his family. So, I said yes.

Now all I can think about is healthy food. Eating the right amount of calories and eating the correct foods for slimming down.

I have been looking at recipes and really enjoying myself.

I saw this cake from The Rawtarian. I love this blog and I am looking forward to trying new things. This cake is a raw chocolate cake!!! No cooking people!!! You can eat the batter! This is amazing! The only change I foresee is using regular cocoa powder instead of raw cocoa, but I’m ok with that šŸ™‚

I am also on a budget these days. This makes eating healthily pretty tough. But I am liking the challenge and enjoying the feeling I’m feeling from eating so healthily.

I am planning on trying to show you all one of my meals everyday so you can see that it isn’t as scary as we all thought it might be.

Have you changed something recently? Please share šŸ™‚


300 Minute Eggs

3 May

Finally, I have time to update you on my recent project!

Cracking my egg open was a monumental event after waiting for over 3 hours!

After seeing my best friend’s post about 300 minute eggs I knew I had to try it. I love eggs. Scrambled, boiled, runny, hard, cold, hot, benedicted, with mayo, any way! And this wasĀ somethingĀ I hadn’t tried yet.

So I did some research and found out that these slow cook eggs originate from North Africa on a low heat, for a long long time.

I was a littleĀ apprehensiveĀ about making these as I like in Korea and my oven has been known to consume energy ~ not that that that has ever stopped me in the past.

Last Thursday I decided to bite the bullet and try it. I got home before 5pm and knew that I could finish them before bed time (well, I am getting on in my years!)

Here is my 300 minute egg story:

I put 4 eggs on the grate in the middle of the oven set to 50 degrees celcius.
They looked so happy there!


I don’t want you to think that I simply waited in my apartment for these little beauties, but I had to turn the dial every 60 minutes, so I kind of did :p

I love the way these developed as I slowly cooked the eggs. It was salt!

After 300 minutes (or 5 hours) I plated these delicate eggs, and prepared for the unveiling…

Aren’t they beautiful!?

The anticipation was building, I’m not sure how I managed to take a picture to be honest!

I have to say I didn’t expect it to be this color…

OK, so this is when I admit that it’s probably not gone to plan. But I should try it to see

Me enjoying my eggs after waiting for 5 hours. The color wasn’t what I expected, leading me to think I did something wrong, but I will just have to keep trying!


So, although these 300 minute eggs didn’t turn out the way I expected them to I still enjoyed them and the task of trying to cook them. It was interesting to try something that I had absolutely no idea about. I’ll definitely try it again and post my results!

For other (more successful) links for more information and different ways of cooking these:

Spark Recipes

Ā FX Cuisine

cook eat FRET

and my all time favorite:

Prep and Polished


Roasted Garlic and Tumeric Chickpeas

9 Mar

The non-snack snack!

So I am trying to change my diet a little by cooking and eating healthier food than I was previously consuming. When I first started at my school I didn’t have much time for anything but school and sleeping. Oh, and some socializing! I tended to pop into the shops on the way to school to pick up either some gimbab or a pastry. Although gimbab, basically a Californian roll (and ooooh so tasty) is pretty healthy, it’s not so good to buy the non fresh stuff, packed with calories and additives at the shop. The pastry says enough. I would also buy a milky coffee and maybe a juice.

Now I know that those of you who go to Starbucks every morning buy something similar to me, and I’m not saying you shouldn’t. All I’m saying is that my body did not like it, and as I teach all day I tend to need a hell of a lot of energy (yes, I am one of THOSE teachers!!!)

So slowly but surely I am cutting down of the crap and introducing healthier, home made foods – I love cooking and baking and home made is almost always better than shop bought.

My latest discovery is roasted chickpeas. A wonderfully tasty way to fill up in between meals without eating chips and chocolate. They also give energy and are very easy to make.

All you need is:
~ chickpeas (if dried, 1/2 a cup soaked over night, if canned just the whole tin) drained
~ 3 or 4 cloves of garlic
~ tumeric (or any other flavorful spice)
~ salt and pepper
~ olive oil

1. Turn your oven to 200 degrees Celsius
2. In a bowl put all your ingredients and toss to cover everything in the mixture.
3. Put onto a baking tray.
4. Roast for up to one hour.
5. Cool and eat.

It’s so simple, you can leave it in there and go about your other business!

They taste so good, and are very filling!


For Shizzle Lemon Drizzle

5 Mar

For Shizzle Lemon Drizzle

A few weeks ago I was on vacation from school. It was the same week a lot of awesome teachers were finishing up and moving to new schools. (In Korea you can only serve 5 years at a school before having to move on. It’s good and bad for many reasons, one of them because I really liked my co-teacher so I was hoping she could stay).

Koreans don’t really like very very sweet things, unless it’s bread or garlic bread and then the sweeter the better! Hahaha…so when I make them western style sweet cakes they eat one bite and then complain that it’s too sweet.

That’s why this time I thought about a delicious lemon drizzle cake. I did some research and found the recipe without too much sugar, but still packing the flavor and tried it out. I had some left at the end so I make Lemon Drizzle Cupcakes too!

I cannot however take credit for this recipe! It was found here. It is super easy, the only thing I would amend is that when adding the eggs you should add them 1 at a time with some flour, or the batter becomes curdled and don’;t sit right. I even made the mistake of using plain flour instead of self raising and it came out better than the original!!

Since trying it the 1st time I gave it to my girl’s at a cooking lesson I was giving them last Thursday. It literally disappeared (along with some gorgeous banana bread made my an awesome baker!!). I was so pleased I decided it should be shared with more of the world…well my 10 or so regular readers :p

Please, make, eat and enjoy!