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This one is for the foodies!
Join our host Ben Logan Sng and our master chefs from the Singapore Sport Institute as we explore a tonne of yummy food recipes - because who says that healthy food can't taste good?
Try some of these for yourself at home!
Zesty Lemon Prawn Spaghetti (serves ~2)
190g dried spaghetti
6 spring onions, chop roughly
4 garlic cloves, finely chopped or grate
2 red chilli, deseed and chop roughly
2 lemons, zest of both and ½ a lemon juice
10g flat parsley, chop finely including stalks, leave some for garnish
170g raw prawns, peeled and cleaned
4 tablespoons grated parmesan cheese
4 tablespoon olive oil
Salt & pepper to taste
Cook spaghetti in a pot of boiling water with a large pinch of salt and bring to the boil over high heat.
Cook spaghetti for 8-10 minutes or until cooked.
Once cooked, drain spaghetti and sprinkle with olive oil to keep them separated.
Heat with oil in a large wide-based frying pan. Add chopped chilli, spring onion and garlic to the pan and cook until it begins to soften.
Add prawn and cook through. Seasoned with salt and pepper.
Stir in lemon juice and zest until sauce sticks to spaghetti.
Remove from heat and stir through parsley. Sprinkle parmesan on top.
Garnish with parsley before serving.
Lemon Blueberry Tarts (serves ~6)
2 cups lotus biscuits, crumbs
1/4 cup melted butter
A. Lemon Curd
1 cup squeezed lemon juice
1/4 cup custard sugar
4 tablespoon melted butter
1 large egg
B. Filling Mixture
450g light cream cheese, softened
1/4 cup custard sugar
1/2 teaspoon vanilla extract
125g blueberries, garnish
Melt butter in the microwave oven for 2 minutes. Leave it aside.
2. In a zip block bag using a ladle, crash biscuits into crumbs.
3. Use a fork to stir melted butter until combined well.
Note: Alternatively, use a food processor to crush biscuits and combine butter.
4. Use a spoon to press biscuit crumbs into a mason jar lids or individual muffin cases, covering the bottom and sides. Place in the fridge while preparing the filling.
5. Combine lemon juice, sugar, butter and egg in a large microwave safe bowl. Content should fill no more than ¼ bowl.
6. Microwave the ingredients for 2 minutes. Remove and stir to combine and microwave for another 2 minutes.
7. If there are small bits of cooked eggs, pass the curd through a fine-mesh strainer to remove them.
Preparing Filling Mixture:
8. Using a hand-mixer or food processor, beat cream cheese until creamy.
9. Add sugar at low speed and mix completely.
10. Stir in vanilla extract and 1 cup of lemon curd (A). Scrape down the sides and bottom of the bowl.
11. Increase speed to high and beat for 1-2 minutes until fluffy.
12. Scrape the filling into a zip block bag and snip off one of the corners.
13. Squeeze filling into each chilled tart. Top with blueberries. Serve .
Note: Keep unused fillings refrigerated in an airtight container for a week. Just add a splash of lemon juice before piping on tart.
Coriander Lime Yogurt Dip (serves ~6)
1 bunch fresh coriander, finely chopped
2 lime, both zested and 1 lime juice
5 tablespoons plain natural yogurt
1 teaspoon Dijon mustard
Salt and Pepper to taste
Dipper ideas: Carrots, Cucumber, Wheat Thin crackers, Celery, Capsicum.
Stir together all ingredients gently.
Serve with dippers ideas.
Note: Dip can be chill up to 3 days.