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High Fibre

Fragrant Fusion Brown Rice

Fragrant Fusion Brown Rice

25 mins Beginner

Chana Dhal (Chickpeas) Fusion

12 hrs 20 mins Intermediate

Spelt Oat Wheat Bread

2 hrs 10 mins Beginner

Magic Spelt Bread

2 hrs 10 mins Beginner

Orange Cake

1 hr 10 mins

Sesame Salmon Fillets

18 mins Beginner

Miso Chicken

Miso Chicken Nuggets

18 mins Intermediate

High Polyunsaturated

Guacamole Salad

10 mins Beginner

High Protein

White Lentils Fusion

20 mins Intermediate

Magnesium

Chana Dhal (Chickpeas) Fusion

12 hrs 20 mins Intermediate

Omega 3

Fried Salmon with Oyster Sauce

23 mins Beginner

Sesame Salmon Fillets

18 mins Beginner

Juicy Salmon in a Bag

45 mins Beginner

Omega 6

Barramundi Fillets in Teriyaki Chili Sauce

15 mins Beginner

Organic

Oma’s Famous Hazelnut Cake *

1 hr 15 mins Intermediate

Vitamine A

Burner Baked Sweet Potatoes

33 mins Beginner

Papaya Teriyaki Salad

Teriyaki Papaya Salad

10 mins Beginner

Vitamine B

Chana Dhal (Chickpeas) Fusion

12 hrs 20 mins Intermediate

The massively green salad with sesame oil

10 mins Beginner

I love eating food with a well balanced and rich taste. And even more, I love to make it from scratch and treat it like a piece of art, culinary and visually.

While you may have scoured zillions of recipe site and tried a handful of these beautifully presented creations, you may have noticed that some of them didn’t work out that well or didn’t look as they were ‘supposed’ to look.

In many cases this is because the ingredients used are very localised. The wheat used in one region, country or climate zone is quite different from one at another place. So are the spices, meats and vegetables. So, give yourself a little slack and don’t take the ingredient measures here as absolute. Look at what you’d like to achieve and adjust to your taste and locale.

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