Recipe: Bacon Cinnamon Rolls

Bacon cinnamon rolls

Bacon cinnamon rolls

Time: 40 – 50 Minutes
Difficulty: Easy
When: Breakfast

I love this recipe because it simply requires two ingredients!

My Suggestions

  • Serve warm for best taste
  • Fry the bacon for only a few minutes (do not fully cook!)
  • Do not overcook the cinnamon rolls or the bottoms will burn


  • 1 can Pillsbury Grands! Cinnamon Rolls (5 count)
  • 5 bacon strips


  1. Preheat oven to 350 degrees.
  2. Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels.
  3. Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
  4. Cook according to package instructions, then drizzle with icing from the package.

Recipe by: Gimme Some Oven


Recipe: Stuffed Baked Tomatoes with Ricotta, Sweet Corn and Pesto

Time: 40 Minutes
Difficulty: Easy
When: Appetizer | Snack | Lunch

My Experience

I made this recipe awhile ago so be aware that my experience is a bit forgotten. Nonetheless, I really love this recipe for its unique aroma and taste. The smell of basil makes this recipe an absolute favourite. More importantly it is a great vegetarian option!

My Tips

  • Do not overcook the tomatoes or they will become dry
  • I always say this: taste, taste and taste as you mix the ingredients to ensure a perfect taste
  • Use a spoon or knife to scoop the insides of the tomatoes (I would reuse the insides in the mixture or for a salad)

Ingredients (makes 12 pieces)

  • 6 small tomatoes
  • 8 tbsp Ricotta cheese
  • 3 tbsp Parmesan cheese
  • 3 tbsp store bought pesto
  • 2 cloves Garlic, minced
  • 6 tbsp Sweet corn
  • Salt, pepper (keep in mind that the parmesan and pesto already have salt)
  • 10 tbsp Bread crumbs, I used Italian garlic and herb bread crumbs.
  • Butter or olive oil


Preheat oven to 400 f.Cut the tomatoes in half horizontally. Scoop out the flesh using a spoon. Dab the tomato cavities dry (See pictures above). In a bowl, mix together all other ingredients except tomatoes, bread crumbs and butter/olive oil.  Spoon this mixture into each tomato half. Top with bread crumbs (approximately 1 tbsp breadcrumbs per tomato half). Gently pat the bread crumbs down. Drizzle a little butter or olive oil on top of the stuffed tomatoes.

Place stuffed tomatoes in a buttered or oiled baking dish. Bake for 15-20 minutes. Then turn the oven to broil and broil till the tops are golden, about 1 minute.

Recipe by veggiebelly

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Recipe: Chinese Tea Eggs

Time: 2 – 10 hours (depending on seeping)
Difficulty: Easy
When: Brunch | Breakfast | Snack

My Experience

It took three attempts to get this recipe right. A few tips I learned along the way:

  • Seep the eggs overnight for best effect
  • Use Chinese five spice powder for more flavours (I did not!)
  • Crack the eggs enough so the sauce can enter
  • Do not use green tea, use black tea
  • Simmer or refrigerate overnight
  • Use the back of a spoon to crack the eggs

The pattern is unique, but the taste is not much different than regular boiled eggs. This might be due to the absence of Chinese five spice powder which I did not use.


  • 6-8 eggs
  • 4 table spoons of loose black tea leaves
  • 2 table spoons soy sauce
  • 2 table spoons salt
  • 1 tea spoon Chinese five spice powder (adjust according to taste)


  1. Boil eggs for 12 minutes until they are thoroughly cooked. Afterwards set eggs aside in cold water to let them cool down.
  2. Once eggs are cooled, crack the shells of the eggs, but make sure not to let the shell come off the eggs. Make sure to make cracks all around for a prettier cracked egg shell look as a result. This is tricky, what you want are cracks that are deep enough for the taste to get into the eggs, but not to much to the eggs shells won’t fall of the egg itself during cooking.
  3. Lay the eggs in a cooking pot and fill water to about one inch or 2.5 cm above eggs. Add more water later on if needed.
  4. Bring to boil the water with black tea leaves, salt, soy sauce and chinese spices. The latter you can usually find in any grocery store. If not, check out your local asian supermarket. If you can’t find this at your local asian grocery store.
  5. Cook the tea eggs for two hours (this is really the minimum) with all the ingredients on a low simmer. Keep lid on, this will avoid the liquid mixture from evaporating.
  6. Afterwards let the pot cool down and let the boiled tea eggs sit overnight for about 8 hours) in the fridge to fully absorb the flavors.
  7. The next day, you have to boil, and cook at a low boil for an additional 1-2 hours.

Recipe by

Recipe: Apple Tart With Ice Cream

Time: 30 – 40 Minutes
Difficulty: Easy
When: Dessert | Big Dinner | Brunch

My Experience

I made this dessert for a company dinner and it was a favourite among the group. As a relatively simple dessert that requires few ingredients I suggest it for any small to medium sized get together. For larger groups this dessert cannot feed more than 7 people.

The hardest part is thinly slicing 3 apples (a sharp knife helps – thanks Mr. Wong!). Also, I used too much sugar so be careful not to overdue it. Lastly, serve warm and with ice cream!


  • 250g puff pastry
  • 3-4 Braeburn apples
  • 20g unsalted butter, melted
  • 1-2 tbsp golden caster sugar
  • Icing sugar to dust


1.Heat the oven to 200˚C/Gas 6. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 13cm plate or saucer as a guide, cut out 4 rounds and place on two large baking sheets. Prick the pastry all over with a fork to stop it puffing up.

2. Peel, core and thinly slice the apples.

3.Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly, placing 2 rings in the middle to finish. Brush them with melted butter and sprinkle with a fine layer of caster sugar.

4.Bake the tarts for 10 -15 minutes until the pastry is cooked. Dust with icing sugar and glaze with a blow torch.

5.Serve the tarts warm, with a scoop of caramel ice cream.

Recipe by Gordon Ramsay

Recipe: Simple Bacon Wrapped Water Chestnuts

Time: 30 Minutes
Difficulty: Easy
When: Appetizer | Snack | Lunch

My Suggestions

  • Serve warm for best taste
  • Marinate the water chestnuts over night (but not necessary)
  • Try adding chillies to the sauce to add spice to it


  • 1 cup packed brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 cups ketchup
  • 1 pound bacon
  • 2 (8 ounce) cans water chestnuts


Preheat oven to 375 degrees F (190 degrees C).

In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.

Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9×13 inch baking dish.

Pour or spread the sauce over the wraps.

Bake the water chestnut wraps for 10 to 15 minutes or until crispy.

Recipe by

Recipe: Simple Spicy Tuna Fish Cakes

Time: 1 Hour
Difficulty: Easy
When: Appetizer | Snack | Lunch

My Experience

I based this recipe off of Gordon Ramsay’s recipe. Since I didn’t have all the ingredients I made some substitutions. It turned out great!

My Suggestions

  • Make more spicy mayonnaise sauce
  • Add more spring onions and basil


  • 1 Boiled Potato
  • 2 cans (15 oz) good-quality canned tuna
  • 3 spring onions, trimmed and sliced
  • 1 tsp sriracha sauce or as needed
  • 2 eggs, beaten
  • 2 basil leaves
  • Vegetable oil, for frying
  • Sea salt and freshly ground black pepper


  • 1 tablespoon of mayonnaise
  • 1/4 tablespoon of sriracha sauce


First make the dipping sauce. Mix together all the sauce ingredients. Taste and adjust the flavours as necessary. Set aside. 1/4 tablespoon of sriracha per 1 tablespoon of mayonnaise or adjust to your liking.

Drain the tuna and place in a bowl; use a fork to separate the chunks. Add the spring onions, boiled potato, sriracha sauce, and basil and season with salt and pepper. Add the beaten eggs. Mix well.

Squeezing the mixture to tightly compress it and get rid of any excess liquid, shape it into balls the size of golf balls. Flatten them lightly into patties. THIS IS CRITICAL!

Heat a frying pan over a medium heat, add a little oil and shallow-fry the fishcakes on each side for 1–2 minutes until golden on all sides and heated through. Serve with the dipping sauce either on the side or on top.

Recipe: Bacon, Pea & Goat Cheese Frittata

Time: 40-60 Mins.
Difficulty: Easy
When: Brunch | Breakfast | Lunch

My Experience

A simple Fritatta that tastes great for a quick and easy lunch. I really liked the goat cheese.

My Suggestions

  • Play with the proportions of the ingredients to fit your needs
  • Too many peas make this recipe stale
  • Add more goat cheese


  • 1 1/2 tbsp butter
  • 8 slices of smoked bacon (chopped)
  • 7oz peas (make sure they’re thawed)
  • a few basil leaves (roughly sliced, or torn)
  • 8 large eggs, beaten
  • 5oz goat cheese log with rind (thickly sliced)
  • sea salt and black pepper
  • Parmesan (grated)
  • large handful of arugula leaves
  • 2-3 tbsp Classic Vinaigrette


Preheat your oven broiler to it’s highest setting. Get a large skillet and melt the butter and cook the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.

Beat the eggs and pour them into the skillet. Gently shake the skillet over medium heat. As the frittata begins to set at the bottom, top with the goat cheese. Season generously with pepper and a little salt.

Sprinkle grated parmesan over the frittata and place the pan under the hot broiler for a minute or two until the eggs are set on top. Slide onto a warm large plate.

Lightly dress a handful of arugula leaves by tossing them with the vinaigrette, then pile on top of the frittata. Cut into wedges and serve. Yummy!

Recipe from Gordon Ramsay’s Ultimate Cookery Course 

Recipe: Blueberry Pancakes

Time: 1 Hour
Difficulty: Easy
When: Brunch | Breakfast

My Experience

A simple pancake recipe that is filling and tastes great. The ricotta is a nice touch!

My Suggestions

  • Making small pancakes are more presentable
  • Add butter or oil each time you fry  to get that golden color


  • 125g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 Tbsp caster sugar
  • 2 eggs, separated
  • 100ml whole milk
  • 125g ricotta cheese
  • 100g fresh blueberries, plus extra to serve
  • oil and butter, for frying
  • Greek yoghurt and runny honey, to serve


Sift flour, baking powder, salt and sugar into a large bowl and mix together. Make a well in the middle and tip in egg yolks. Gradually add milk and whisk slowly, bringing the flour in from the edges until it is all combined. Fold in the ricotta and blueberries.

In a separate bowl, whisk egg whites until they almost reach soft peaks. Fold a spoonful into pancake mix to loosen it, then fold in the rest.

Heat a wide, non-stick frying pan over a medium heat. Add a dash of oil and a small knob of butter. Once butter has melted, cook pancakes in small batches, using 1 heaped tbsp of batter per pancake. Cook for 1-2 minutes on each side until golden and fluffy and hot all the way through. Keep warm in a low oven while you repeat with the remaining batter.

To serve, divide between serving plates, top with a dollop of Greek yoghurt, a sprinkling of fresh blueberries and a drizzle of honey.

Recipe from Gordon Ramsay’s Ultimate Cookery Course