Lucheon Meat Musubi Ingredients 1 Can Luncheon Meat 4 Cups Cooked Short Grain Rice, cooled to room temp 2 Tablespoons Soy Sauce 2 Teaspoons Honey 1 Teaspoon Rice Vinegar ¼ Teaspoon Ground Black Pepper ¼ Teaspoon Garlic Powder Directions In a small bowl, add 2 Tablespoons of Soy Sauce, 2 Teaspoons of Honey, 1 Teaspoon of Rice Vinegar, ¼ Teaspoon of Garlic Powder, ¼ Teaspoon of Ground Black Pepper – stir well and set aside. Open the can of lucheon meat and cut it crosswise into 6 even slices. Use a large non-stick skillet, turn the heat to medium high and fry the lucheon meat pieces for a few minutes on each side until they are light golden brown. Add the soy sauce mixture into the pan and let it cook until the sauce reduces and thickens. Coat both sides of the spam in the sauce then transfer them to a plate to cool to room temp. Place the musubi maker in the middle of it horizontally. Place about 1/3 cup of rice into the mold and even it out, place 1 piece of lucheon meat on top, then place a few slices of avocado then top it with another 1/3 Cup of Rice. Place the top of the press into the mold and press down firmly. While holding down on the top of the press, lift the mold up. Wrap one side of the nori up and place a little bit of water on the edge of the other end of the nori to seal it tightly. Rinse the mold and press with water & repeat the steps. Back to Recipes

Jam-filled Crescent Rolls Ingredients 1 kg crescent rolls dough ⅓ cup apricot jam 1 tsp cinnamon Directions Preheat your oven to 375 degrees F. Unroll crescent roll dough onto your working area. Spread a layer of jam onto the dough. Sprinkle cinnamon over the jam. Roll each triangle from the bottom up to the tip. Place the roll in a cookie sheet and bake for 15 to 20 minutes or until golden brown. Take them out of the oven and serve while warm. Back to Recipes

Pancakes with blueberries & strawberries Ingredients 1 cup all-purpose flour 2 tablespoons white sugar 2 teaspoons baking powder 1 teaspoon salt, or to taste 1 cup milk 2 tablespoons vegetable oil 1 egg, beaten ¼ teaspoon original or maple syrup ¼ Blueberries 5-10 pcs. strawberries Directions Combine flour, sugar, baking powder, and salt in a large bowl. Make a well in the center, and pour in milk, oil, and egg. Mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter. Add blueberries, strawberries and syrup. Serve hot and enjoy! Back to Recipes

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Blueberry Chia Pudding Ingredients 1 Cup (250ml) frozen blueberries 1 Cup (250ml) almond milk or other plant basted milk 2 tablespoon maple syrup or honey ½ tablespoon vanilla paste or vanilla extract 5 tablespoon chia seeds topping, natural or vanilla yoghurt and fresh blueberries Directions Start by adding the frozen blueberries to a microwave safe bowl and cook on hight heat until they are bursted and start to bubble. Mash with a fork or mix in a blender for a smoother result. Stir in the rest of the ingredients until there are no lumps. Let it sit for 5 minutes and stir again. Cover and refrigerate over night. Serve in 2 glasses and top with yoghurt and fresh blueberries. Enjoy! Back to Recipes

Creamy Pesto Pasta Ingredients 1 tablespoon olive oil 2 cloves garlic, minced ¾ cup single or light cream (see notes) 25 grams parmesan, finely grated ⅓ cup basil pesto ¼ teaspoon black pepper ½ tablespoon fresh lemon juice Salt to taste Pasta of your choice Directions Heat the olive oil over medium heat and fry the garlic for 1 - 2 minutes, a gentle sizzle. The garlic shouldn't colour or burn. Turn the heat down slightly and add the cream. Bring to a very gentle simmer, it should never boil. Add the finely grated parmesan in two lots, letting each half melt into the cream before moving on. Add the pesto, black pepper and lemon juice and mix well. Let it simmer very gently for 1 - 2 minutes to thicken. Add the cooked pasta straight in, mix and let it gently bubble away for a further 1 - 2 minutes. Add a splash of pasta water if you need to loosen the sauce. Back to Recipes

Potato Pancakes Ingredients 4 large potatoes 1 medium onion 2 eggs ½ cup potato starch ½ tsp. salt ¼ tsp. pepper 2 tbsp. vegetable oil for frying Directions If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look "grated" and no lumps remain. If using grater: peel the potatoes and onion and grate. Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl. Discard the liquid. You'll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it. Return the potato mixture into the bowl and add eggs, potato starch, with some salt and pepper, and mix everything well. Heat up some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown. Place the pancakes on a paper towel, to absorb the excess oil and ENJOY! Back to Recipes

BBQ Hot Dogs Ingredients 8 beef hot dogs we like Nathan’s or Hebrew National 8 hot dog buns your favorite hot dog toppings For the sauce: 3/4 cup ketchup 1/2 cup BBQ sauce 1/3 cup brown sugar 1 Tablespoon apple cider vinegar 1/2 Tablespoon soy sauce 1 Tablespoon Dijon mustard 1/2 teaspoon onion powder Directions Combine sauce ingredients in a large pot. Heat on medium heat and whisk until all the ingredients are combined and the sugar is dissolved. Don't bring to a boil. Add hot dogs to the pot. Stir to evenly distribute the sauce. Cook on low for about 30 minutes, until the hot dogs are heated through. (don't discard the sauce– you may want to pour extra over your hot dogs before eating). Stir occasionally to prevent sticking. Remove hot dogs from pot and grill on medium-high heat for about 2 minutes or so on each side or until desired doneness (I like mine just to have light grill marks). Place in buns and drizzle bbq sauce from pot over the hot dogs. Back to Recipes

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Raisin Loaf Ingredients ¼ cup margarine ¾ cup white sugar 2 eggs 1 cup milk 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup golden raisins 1 cup raisins Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan. Place butter, sugar, and 1 egg in a large bowl. Beat well. Beat in second egg. Stir in milk and vanilla. In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan. Bake in the preheated oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of the pan. Cool on a rack. Wrap to store. Allow it to ripen a day or two to improve flavor. Serve buttered. Back to Recipes