Recipe: The Best Chocolate Chip & Walnut Banana Bread

This recipe is actually fool-proof because I am not a baker. And yes, it is the best chocolate chip and walnut banana bread. (Because if your banana bread doesn’t have chocolate chips or walnuts in, what’s even the point amiright?)

I have tried various recipes to varying degrees of success (though Jacky was more than happy to eat all of them, and my neighbours graciously accepted to eat some too haha), but this one I’m writing down so I never forget.

And you, in case you are not a baker either, can benefit too. Ha!

For the first time ever it did not come out all dense and crusty; the bread was so moist and the colour was just perrrfect and the chocolate was all melty and, well, we didn’t take many photos before we dug in.

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Recipe: Chocolate Chip Cookies

This is a recipe based off allrecipes’ and Tasty’s chocolate chip cookies recipe, except I don’t have as much of a sweet tooth. Best served with coffee. This recipe yields approx 24 cookies.


  • 1 cup unsalted butter, melted
  • 2/3 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups bread flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 cup chocolate chips
  • 1 cup walnuts, chopped
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Recipe: Fish Tacos with Sriracha Garlic Mayo

This recipe is based on The Londoner’s Epic Fish Tacos. The hubby doesn’t love cilantro so I’m omitting half of it. And the rest is altered based on what we normally buy and what we currently have in the fridge courtesy of Costco, as well as how lazy I am. The hubby and I loved it, but I apologise in advance to all Mexicans everywhere that I may be offending with this recipe haha.

This was enough for us with a little guac left over to finish with some pita chips. We weren’t too hungry to begin with, but one taco is the size of a small burrito so you should be good.

For the fish:

  • 3-4 White fish fillets
  • 1 Large garlic clove
  • Olive oil
  • Salt & pepper

For the guacamole:

  • 1 Avocado
  • Handful of grape tomatoes
  • Some cilantro
  • Some onion
  • Juice of 1/4 of a lime or lemon
  • Salt & pepper

For the mayo:

  • Mayo
  • 1 Clove garlic, minced
  • Sriracha to taste
  • A dash of salt to taste

For the taco:

  • 3-4 Tortillas
  • Spinach
  • Extra lime / lemon for serving (optional)
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Recipe: Tuna Nicoise Salad

I made this last night based off this recipe because we wanted to eat something healthy and happened to have a number of ingredients for a wannabe tuna niçoise salad.

It was so easy to throw together, and turns out the hubby liked it so much he wanted it again today. So I should write this down so I don’t forget what was in it or how to make it:

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Recipe: One-Pan Egg Fried Riced Cauliflower

This is less of a recipe and more of a throw-everything-in-a-pan-and-stir-fry-it sort of thing. It’s so easy to make, tastes good, saves on washing up, and is healthy (literally a bowl of veggies + protein).

These are instructions for using frozen produce, because we can’t finish Costco-sized packs of meat and veg in a day. Feel free to make substitutions, just alter your cooking time accordingly.

Also, as much as I’ll try and give instructions and provide cooking pointers, it’s not a fool-proof recipe; your appliances will differ from mine so adjust accordingly. Neither will I have accurate measurements of salt/pepper/oil etc. – I prefer my food a little less salty, but you season it how you like.

Let’s get started.

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