Baked Pumpkin with Cherry Toamato & Toast

Have a healthy breakfast in the morning, instead of dessert all the times!!
















Ingredients (serves 2)
250g Japanese or Kent Pumpkin, peeled and cut into thick slices
100g Cherry Tomato, halved
2 scoops of Spreadable Cream Cheese
1 small Avocado, halved
1 Spring Onion, fine chopped
Olive Oil spray
Salt and Pepper

1. Preheat the oven with 200 degree

2. Place the pumpkin in a roasting pan, spray the oil and sprinkle with some salt on the top

3. Bake for 25 minutes or until just tender

4. Place the pumpkin on a plate, sprinkle the spring onions, add 1 scoop of Cream Cheese and Cherry Tomatoes. Serve with some Toasts

Blueberries Panna Cotta with Passionfruit

Haven't posted my signature dish for awhile. Here you are...















Ingredients (serves 4)
300ml Thin Cream
200ml Milk
150g Blueberries
100ml Passionfruit Pulp (about 4 Passionfruit)
50g Caster Sugar
2tbs Boiling Water
1.5tbs Powdered Gelatine

1. Blend the Blueberries and then place the blueberries, cream, milk and caster sugar in a saucepan over low heat. Cook, stirring often, for 10 minutes (ensure don't let it boil). Remove from heat.

2. Place the boiling water in a mug. Sprinkle with the gelatine and whisk with a fork until gelatine dissolves. Add gelatine mixture to the cream mixture and stir to combine. Set aside for 15 - 20 minutes, stirring occasionally, to cool.

3. Pour the cream mixture evenly among 4 ramekins. Place on a tray and cover with plastic wrap. Put in the fridge for at least 4 hours or overnight to set.

4. Unmold the panna cotta, briefly dip ramekins, run a knife around edge of each panna cotta, and invert onto a plate. Serve with passionfruit pulp or other berries you like.

Thai Beef Salad

Another yummy recipe that I would like to share with you this week...















Ingredients
300g Beef Rump Steak
2 tsp Olive Oil
2-3 Cucumbers
250g Cheery Tomatoes, halved
50g mushroom, thinly sliced
1 Small Red Onion, thinly sliced
1/2 cup Mint Leaves
1/3 cup Sweet Chilli Sauce
1 large Lime, juiced
1 tbs Fish Sauce

1. Season the steaks with oil, salt and pepper. Cook in a grill pan for 2-3 minutes on each side. Cooking time may also vary on the thickness of the steaks. Transfer to a plate and stand for 10 minutes. Thinly slice diagonally.

2. Cut the cucumber in half and remove the seeds. Thinly slice each half diagonally and place into a large bowl. Add tomatoes, onion, mint leaves, mushroom and steak.

3. Combine chilli sauce, lime juice, fish sauce, salt and pepper in a jug. Add to salad and toss until well combined.