This one is for the foodies! Welcome to the very first of our cooking shows and nutrition series!
Join Ben Logan and our Dr Ricco Swinbourne from Singapore Sport Institute as we explore a tonne of yummy food recipes - because who says that healthy food can't taste good?
Try out some of these recipes yourself while you are at home this period, and cook up a healthy feast for your loved ones! In this episode, we welcome Nicholas Joel Leong, Universal Studios Singapore performer.
Find out who's the better chef in this episode of Wot'cha Cooking?
Enjoy the programme and recipes!
Rainbow Immunity Salad
To rev up the immune system, dietitians encourage us to eat the colours of the rainbow. Each coloured fruit and vegetable carries a different nutrient punch, ensuring we eat a variety of vitamins and phyto-nutrients. Enjoy the health and vitality this colourful salad provides, lovely alongside rich meats or pasta or as a standalone light plant based meal.
Serves 2-4. Prep time 10 minutes.
12 cherry tomatoes
1 large carrot
1 Yellow capsicum
Bunch of salad greens
Handful of blueberries
1 cooked beetroot
1/8th purple cabbage
Edible flowers (optional)
For the dressing
½ C Greek yoghurt, 2 Tbsp Olive oil, pinch of salt
1. Spread the greens in a wide bowl and arrange the other vegetables on top.
2. Sprinkle with sesame seeds and serve with a drizzle of olive oil and lemon juice
Crazy Italian Chocolate Cake
This cake is the nicest tasting chocolate cake; moist, rich, yet not too sweet. The cake is super easy to make and incredibly has no eggs or butter in it! In fact, this cake features olive oil, one of the healthiest foods on the planet, which alongside the dark cocoa offers a heart healthy treat! Using frozen blueberries before serving is a great little trick, as they frost up and look amazing against a backdrop of white icing sugar and dark chocolate shavings.
Serves 6-8. Prep time 10 minutes and bake time 50 minutes
1 ½ C flour
2/3 C sugar
½ C unsweetened cocoa
1 ¼ tsp baking soda
¾ tsp salt
1/3 C light olive oil
1Tbsp balsamic vinegar
2tsp vanilla essence or vanilla powder
1 ½ cups water (or cooled coffee)
Icing sugar, chocolate shavings and frozen blueberries, to top
1. Turn oven on at 160 degrees celcius. Grease a 20-22cm cake tin, or line with baking paper
2. Sift all dry ingredients into a large mixing bowl and stir to combine. Make a well in the middle.
3. In a separate bowl add and mix the wet ingredients and pour them into the well in the middle of the dry ingredients. Stir gently to combine. Do not worry if there are some lumps in the mix, they will disappear in the oven.
4. Pour the mixture into the cake tin and bake below the centre of the oven for 50 minutes.
5. Allow to cool, and then dust with icing sugar, and top with chocolate shavings and the frozen blueberries. Delicious served warm as a dessert with ice cream or cool with a coffee mid afternoon.
Legit Spaghetti Carbonara
Singaporeans love spaghetti carbonara! This traditional Roman dish is not made using cream though. Instead, it uses protein packed eggs as the base of a silky smooth sauce that will blow your mind!! Combined with salty flavours of bacon and cheese, with a kick of pepper, it’s a real treat. Fun to practice, a simple yet technical recipe that is the real deal!!
Serves 2. Prep time 5 minutes and cook time 8 minutes
2 large whole eggs & 1 egg yolk
30g parmesan cheese
200g dried spaghetti
1 clove garlic
Extra virgin olive oil
1. Boil a kettle and add water to a large pot. Add a pinch of salt to the water, and add the pasta to cook until al dente.
2. Put the eggs in a bowl, whisk, and add grated cheese and a good pinch of pepper.
3. Slice up pancetta, bacon, or for a halal option, turkey bacon. Put a cold frying pan on a medium-high heat, add 1tbsp of olive oil and the bacon / turkey bacon. Crush the garlic clove and add to the pan, flavouring the fat for a few moments.
4. Fry the bacon for 4 minutes, stirring every now and then.
5. Pick out the garlic. Remove bacon from the heat. With tongs add the cooked pasta, carefully lifting it from the pot of water. Add a little splash of pasta water to the pan.
6. Once the pan stops sizzling (very important, so we don’t scramble the eggs), add the whisked egg and cheese to the pasta, and toss well until silky and glossy.
7. Serve with extra grated parmesan cheese, and an extra twist of pepper. Enjoy alongside a healthy fresh salad. Buon appetito!!
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