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: Pear and Crunchy Granola Muffins

Time: 1 Hour
Difficulty: Medium
When: Dessert | Snack | Breakfast

My Experience

The muffins stuck a little but aside from that minor set back they tasted great.

My Suggestions

  • Follow the recipe. Measure the ingredients or the muffins may not rise
  • Serve warm for best taste


  • 300g self-raising flour, sifted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • Pinch of sea salt
  • 125g light muscovado sugar
  • 250ml whole milk
  • 2 free-range eggs, beaten
  • 100g butter, melted
  • 2 small ripe pears, peeled, cored and cut into small pieces
  • 100g crunchy granola

Makes 16


1. Preheat the oven to 180ºC/gas mark 4 and line a couple of muffin trays with Paper Cases (affiliate link).

2. Sift the flour, baking powder, cinnamon and salt into a large bowl, then stir in the sugar. Whisk the milk, eggs and butter together in a large jug, then pour into the dry ingredients and mix well. Stir in the pears and half the granola.

3. Divide the batter between the muffin cases, and sprinkle the top of each one with the remaining granola.

4. Bake for 25–30 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for 5 minutes before serving warm or at room temperature.

Recipe from Christmas with Gordon Ramsay

Recipe: Panna Cotta with Pomegranate Sauce

Time: 1 Hour
Difficulty: Easy
When: Dessert | Sweet Snack

My Suggestions

  • The hardest part is making the pomegranate caramel sauce. Watch a YouTube video on how to make caramel sauce before trying this
  • Do not add rum if you do not like the taste
  • If you cannot find sheets of gelatine, you can use powdered gelatine
  • Caster sugar is super fine sugar
  • Panna cotta comes in many different flavours including honey, berries, tiramisu, lemon etc. – try making different ones


  • 2 medium sheets leaf gelatine (11 x 7.5cm)
  • 250ml double cream
  • 50g caster sugar
  • 50ml milk
  • 15ml dark rum, or to taste
  • Block of good-quality dark chocolate, for grating


  • 20g caster sugar
  • 275ml pomegranate juice


1. Soak the gelatine in a shallow dish of cold water for a few minutes. Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove the pan from the heat. Taste for flavour, adding a little more rum if you wish.

2. Squeeze the gelatine leaves to remove excess water, then add them to the cream mixture and stir until fully dissolved. Tip the mixture into a jug.

3. Now pour into four individual glass dishes, leaving enough room for the glaze. Leave to cool, then place the glasses in the fridge to set for at least two hours, or overnight if preparing ahead.

4. To make the pomegranate glaze, heat a dry frying pan.Tip the sugar into the hot pan followed by the pomegranate juice. Bring to the boil and allow to bubble for 10–15 minutes, until thickened to a sticky, syrupy glaze. Pour into a small jug and leave to cool completely.

5. Pop the chocolate in the freezer for 10–15 minutes before serving. Pour the cooled pomegranate glaze on top of the chilled panna cottas. Take the chocolate from the freezer and draw a small straight-edged knife along the flat side of the bar to make curled shavings. Top each panna cotta with chocolate shavings to serve.

Recipe from Christmas with 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: Griddled Pineapple with Spiced Caramel

Time: 30 Mins.
Difficulty: Easy
When: Dessert | Snack

My Experience

Desserts for one or two have to be really easy or else you won’t bother. This griddled pineapple strikes just the right balance. It can be ready in minutes and adds another dimension to a familiar fruit. To test if youth pineapple is ripe, try pulling a leaf from the top. It should come out easily. If it doesn’t, leave the pineapple in the fruit bowl for a day or two and try again.

The caramel sauce is the hardest part about this recipe, making this sauce has been hit or miss for me. I have made this sauce about 10 times for other recipes but have yet to perfect it every time. Sometimes it comes out perfect and other times it sticks to the pan!

My Suggestions

  • To get the grill marks on the pineapple make sure to press down hard while grilling
  • Add ice cream on the side – it would go well with the hot pineapple
  • Be careful with the caramel sauce as it sticks to the pan I suggest watching a YouTube video on how to do this


  • 1 ripe pineapple
  • 4 tbsp caster sugar, plus a little extra for sprinkling
  • 1 vanilla pod, seeds removed
  • Pinch of Chinese five-spice powder
  • 20g butter, cut in half
  • 150ml double cream


  1. First prepare the pineapple. Using a serrated knife, cut off the top and base, then cut the pineapple into 8 long wedges. Cut along the inside edge of wedges to remove the core. Slice between the flesh and the skin as you would a piece of melon but leave the last 2cm of skin attached.
  2. Heat a griddle pan. Place the pineapple wedges in the hot pan, pushing the fruit against the griddle bars to help it colour. Cook for 2 minutes on each side until marked. Sprinkle over a little caster sugar 1 minute before the end of cooking to glaze the fruit.
  3. To make the caramel, tip the 4 tablespoons of caster sugar, the vanilla seeds and five-spice powder into a heavy-based frying pan and cook over a medium heat for 3-4 minutes until the sugar has dissolved and is turning a dark golden brown. Remove from the heat, add the butter and 2 tablespoons of the cream. Shake the pan to melt the butter, whisk to combine, and then add the remaining cream.
  4. To serve, drizzle the caramel sauce over the pineapple wedges and serve immediately.

Recipe from Gordon Ramsay’s Ultimate Cookery Course 

Recipe: Crostini – Bocconcini & Chilli

Time: < 20 Mins.
Difficulty: Very Easy
When: Appetizer | Snack

My Experience

A simple appetizer with authentic Italian tastes! Aside from the presentation this recipe is not very impressive.

My Suggestions

  • Presentation is key
  • The basil gives this recipe authentic Italian flavours


  • 3×150 g buffalo mozzarella balls
  • crostini
  • 1 red chilli
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • a little fresh basil


Tear 3 x 150g balls of buffalo mozzarella into quarters, then top each of your hot crostini with one of the quarters. Deseed and finely chop a fresh red chilli and sprinkle this over the mozzarella. Add a little seasoning and finish with a drizzle of extra virgin olive oil. Lovely with a little fresh basil torn over.

Recipe from Jamie Oliver