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wotcha cooking ep 32 nutrition

Get Active TV: Wot'cha Cooking? [Episode 32]

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You’re in time for a treat for the upcoming NATIONAL DAY week!

To celebrate such an occasion, we’ve got an amazing trio of dishes for you and your loved ones to try at home!

The dishes are as follows:

1) Homemade Ricotta and Raspberries

2) Brinjal Parmigiana Stacks

3) National Day Flowers

Join host Ben Logan Sng and Singapore Sport Institute Dietitians, Dr. Ricco & Olivia, as we whip up 3 delectable dishes for you today. Find out how you can still indulge in your favourite food while keeping healthy at the same time!

Have a go at these recipes and cook up a healthy feast for you and your loved ones. Enjoy the programme!


Homemade Ricotta and Raspberries (Serves 2)



  • 500ml full fat fresh milk (UHT packet milk will not work)
  • White or fruit vinegar
  • Raspberries
  • Honey
  • Macadamia nuts


  1. Pour 500ml milk into a pot on a medium heat. Warm the milk until it steams and bubbles around the edge of the pot (don’t boil the milk).

  2. Add 2 Tbsp vinegar to the heated milk and watch the milk split, creating curds and whey! The ricotta curds will float to the top of the milk.

  3. Pour the curds and whey into a fine sieve over a bowl. Allow the whey water to drain and leave the ricotta in the sieve for 10-15 minutes (the longer you leave it, the drier it will become)

  4. Toast some macadamia nuts in a dry pan over a low heat, stirring occasionally, until toasty and brown. 

  5. Transfer the ricotta to a plate and mould it nicely. Drizzle with honey, and dot with fresh raspberries and the warm macadamias. Perfect for breakfast or a healthy dessert and so impressive, because you made it!!



Brinjal Parmigiana Stacks (Serves 2)



  • 1 large brinjal
  • Olive oil
  • Thick tomato paste
  • Mozzarella cheese
  • 1 jar of Passata tomato puree (or a can of chopped tomatoes)
  • 1 garlic bulb
  • Balsamic vinegar


  1. Drizzle olive oil in a small pot over a medium heat. Fry off garlic for 1 minute, then add the passata or canned tomatoes, and allow to bubble away gently with a lid on until the brinjal is cooked. 

  2. Slice the brinjal into 1cm round slices. 

  3. Drizzle olive oil in a pan over a medium heat and place the brinjal in the pan to brown on one side. After 3 minutes, drizzle a little more olive oil on the top of each brinjal and turn over to cook on the other side. 

  4. Paint a small amount of thick tomato paste on each brinjal, top with cheese, and then place one brinjal on top of another to make little stacks as high as you like.

  5. Cover the pan, lower the heat, and allow the cheese to melt.

  6. Serve little stacks on a plate with the passata sauce and extra parmesan cheese if you like for a moreish starter or filling plant based meal. 


National Day Flowers


A super cute little red and white garnish for any dish on National Day. Cut a cross shape in the top of red cherry tomatoes and slice about ¾ of the way down the tomato. Cut little mozzarella balls in half, then stuff a halved mozzarella into the top of each tomato to look like a little tulip flower. Gently pierce a hole in the base of each tomato. Cut a 10cm piece of spinach stalk and carefully push it into the hole at the base of the tomato to make the flower stalk. Present to each person by laying down on their plate or stand them up by sticking the stalks into a large mozzarella ball in the center of the table.