Guilt-Free “Creamy” Mushroom Soup

Date Published: Aug 8th, 2022 | Last Updated: Aug 8th, 2022
Author: Abby |Category: easy, healthy, low-cal, mains, appetizers, soups, vegetarian
Serves: 4 (as a main) | Prep time: 15 mins | Cook time: 30 mins

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The countdown is on to our wedding and thus our wedding diet is in full swing which means healthy, low-calorie meals that cut out the fat without compromising on flavour. This recipe ticks all the boxes. I love a good soup and I love a good mushroom dish. When you put two together, I’m loving life! This soup is PACKED full of mushrooms – 600g of mushrooms, to be exact; and it’s creamy without actually using any cream! The creaminess comes from a bit of flour to thicken it all up. There’s also a red chili pepper in this soup that adds a little spiciness to punch up the flavour.

Original recipe adapted from: AustralianMushrooms.com.au – this is a fantastic website chocked full of beautiful mushroom recipes. I highly recommend checking it out.

Without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

We move house quite a bit and it’s not always easy to find the perfect sunny spot for food photography. Often times Toby will be holding the plates of food for me to get that perfect light. Here, he’s concentrating holding the pose and trying not to move to dirty the edges of the bowl. It looks like he’s praying to the soup gods. 😂 Always my #1 supporter. ❤️

Ingredients you’ll need:

600g white button mushrooms (400g chopped, 200g sliced)
1 onion, diced
1 long red chilli, deseeded, finely chopped
2cm ginger, peeled, minced or finely grated
2 Tbsps plain flour
4 cups (1 litre) beef stock (chicken stock is fine too)
2 dried or 3 fresh bay leaves
Optional: 2 Tbsps heavy cream
Optional add-ins to bulk up the soup:
- 4 cups (100g) kale and/or spinach leaves, stalks removed, chopped
- Roasted butternut squash
- Shredded roast chicken

Directions:

In a large pot on MED-HIGH heat, add a drizzle of olive oil and sauté the 200g of sliced mushrooms until tender. Remove from the pot and set aside in a separate bowl.

In the same pot, add another drizzle of olive oil and sauté the onion, ginger, and red chili for a few minutes until the onion is soft and translucent. Add in the 400g of chopped mushrooms and continue to cook until the mushrooms are tender. Sprinkle the flour over the mushrooms and mix together for 1 minute until all the liquid is absorbed.

Pour in a few splashes of beef stock and mix it all together, scraping the sides and ensure nothing is clumped to the sides or the bottom of the pot. Pour in the remaining beef stock and add in the bay leaves. Turn the heat up to HIGH and bring the soup to a boil. Once it boils, turn the heat down to LOW-MED until a simmer and let it simmer uncovered for 15 minutes.

After simmering, remove the bay leaves and remove from heat. Use a stick blender and blend the soup until smooth. (You can also pour it all into a blender if you don’t have a stick blender). Stir in the cooked mushrooms that was set aside in step 1 and cream (if using). Salt and pepper to taste. Done!

Optional for a bulkier soup: Once the soup is smooth, return to the stove and add in any additional add-ins you’d like to bulk up the soup (ie. spinach, squash, roast chicken). Stir until the leaves are wilted or the veg or chicken is warmed. Turn off the heat and serve. Enjoy!

Summarized Recipe:

Guilt-Free “Creamy” Mushroom Soup

Ingredients:

600g white button mushrooms (400g chopped, 200g sliced)
1 onion, diced
1 long red chilli, deseeded, finely chopped
2cm ginger, peeled, minced or finely grated
2 Tbsps plain flour
4 cups (1 litre) beef stock (chicken stock is fine too)
2 dried or 3 fresh bay leaves
Optional: 2 Tbsps heavy cream
Optional add-ins to bulk up the soup:
- 4 cups (100g) kale and/or spinach leaves, stalks removed, chopped
- Roasted butternut squash
- Shredded roast chicken

Directions:

In a large pot on MED-HIGH heat, add a drizzle of olive oil and sauté the 200g of sliced mushrooms until tender. Remove from the pot and set aside in a separate bowl.
In the same pot, add another drizzle of olive oil and sauté the onion, ginger, and red chili for a few minutes until the onion is soft and translucent.
Add in the 400g of chopped mushrooms and continue to cook until the mushrooms are tender. Sprinkle the flour over the mushrooms and mix together for 1 minute until all the liquid is absorbed.
Pour in a few splashes of beef stock and mix it all together, scraping the sides and ensure nothing is clumped to the sides or the bottom of the pot. Pour in the remaining beef stock and add in the bay leaves. Turn the heat up to HIGH and bring the soup to a boil. Once it boils, turn the heat down to LOW-MED until a simmer and let it simmer uncovered for 15 minutes.
After simmering, remove the bay leaves and remove from heat. Use a stick blender and blend the soup until smooth. (You can also pour it all into a blender if you don’t have a stick blender). Stir in the cooked mushrooms that was set aside in step 1 and cream (if using). Salt and pepper to taste. Done!
Optional for a bulkier soup: Once the soup is smooth, return to the stove and add in any additional add-ins you’d like to bulk up the soup (ie. spinach, squash, roast chicken). Stir until the leaves are wilted or the veg or chicken is warmed. Turn off the heat and serve. Enjoy!

August 8, 2022

Abby1 Comment

Unintentionally Amazing Soft Tea Eggs (茶葉蛋)

Date Published: Aug 8th, 2022 | Last Updated: Aug 8th, 2022
Author: Abby |Category: Asian, sides, snack, appetizers, healthy, low cal
Serves: 8 eggs | Prep time: 30 mins | Cook time: 5-10 mins + resting overnight

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The empty bottle of the brand of sweet vinegar I used. Any sweet vinegar should be fine.

I’ve had a bottle of Chinese sweet black vinegar in the back of my pantry for the past 2 years that has gone untouched and collecting dust. I have no idea what I originally bought it for but whatever it was, I only ever used a small amount. Toby says I bought it originally because I couldn’t find regular black vinegar and tried to use this as a substitute and failed – I have no recollection of this 😅🤷🏻‍♀️. I’ve tried to look for recipes to use up this bottle over the years but I can only ever find it used in a very specific Chinese pork knuckle dish. This bottle has become an eye sore and in a desperate attempt to clean out my pantry before we hit the road again, I decided to try adding it to a marinade for tea eggs. I had very low expectations for this – I just wanted to make something somewhat edible so I’m not wasting it. The end result turned out so much better than I could have ever hoped for! It gave the egg a subtle sweetness along with the saltiness. In fact, it was so good that I ended up buying another bottle of sweet black vinegar just so I can keep making these tea eggs, which is now my favourite way to eat them.

Chinese sweet black vinegar isn’t as tangy as regular vinegar. It’s more subtle and has a light sweetness with a star anise/liquorice flavour. When mixed with the rest of the marinade ingredients, it makes a slightly sweeter tea egg that’s lighter on the palate compared to the classic tea egg that’s usually only soy sauce based. Soft boiled eggs are my favourite style of eggs and perfect for this recipe. The yolk remains soft and jammy which allows some of the marinade to penetrate through giving it more flavour. Make sure you set a timer to cook them perfectly. I’ve included cooking times for medium and hardboiled eggs as well if that’s your thing.

What is a tea egg?

If you’re unfamiliar with tea eggs, it’s a classic Chinese side dish commonly made of hardboiled eggs marinated in a soy-sauce based concoction with black tea leaves. The eggs are cracked before marinating and as a result you get a beautiful marbled appearance on the eggs with a savoury umami flavour with a hint of tea. I remember getting a few of these in a baggie from the local 7-11 in Taiwan before hopping on a train and having these as a snack. I’ve never had them soft-boiled until I started playing around with this recipe. It’s a total game changer and I think this will be the only way I’ll be having my tea eggs from now. 😛

Tips for using up leftover marinade:

Sauté with garlic, cabbage, splash of shaoxing wine until the cabbage cooks down, then stir in chilli paste like lao gan ma or leftover red chilli oil wonton sauce.
Reuse the marinade again! Make sure you reboil the liquid and let it cool before using it again.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

Marinade:
- 1/2 cup Sweet Black Vinegar
- 1/4 cup light soy sauce
- 2 Tbsps dark soy sauce
- 2.5 Tbsps soy sauce
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns
- 2 Tbsps (or 2 tea bags) extra strong black tea leaves
- 1 cup water
8 large eggs

Directions:

Make the marinade: Mix all the ingredients of the marinade (vinegar, soy sauces, bay leaves, cinnamon stick, peppercorns, tea leaves, water) in a saucepan and heat on MEDIUM until it boils, then turn the heat down to LOW-MED and simmer for 10 minutes. Remove from heat and let it cool completely.

Make the eggs: While the marinade cools, boil a pot of water (use a pot large enough to allow all the eggs to submerge in the boiling water without crowding). Once the water boils, carefully lower the eggs into the water – be careful not to crack them. Start a timer and boil for 5 minutes and 30 seconds for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard boiled eggs.

Dunk them in an ice bath or under cold running water until cooled

Prepare an ice bath for the eggs while they are boiling. Once the timer goes off, immediate transfer the eggs to the ice bath to cool. If you don’t have any ice, run the eggs under cold water until completely cooled.

Once the eggs are cooled, use the back of a spoon and gently crack the egg shells around the entirety of the egg. You want the egg shells to be cracked and broken without breaking the actual egg. This allows the marinade to get through the shell and create a marbled effect. Be careful not to hit them too hard, especially for soft-boiled eggs.

If your container doesn’t immerse the eggs, rotate the eggs 6 hours later or next morning for even marinating

Once the marinade has fully cooled, transfer the marinade with the ingredients to a container or a large ziplock bag and add in the cracked eggs. Ensure the eggs are submerged in the marinade. Choose a container or a bag big enough to fit all the marinade and eggs. It’s better to use a deeper container than a wider one so the eggs submerge better.

Let the eggs marinate in the fridge overnight, or best for 24 hours (or longer!).

Serve the eggs either cold, room temperature, or slightly warmed. Enjoy!

Summarized Recipe:

Unintentionally Amazing Soft Tea Eggs (茶葉蛋)

Ingredients:

Marinade:
- 1/2 cup Sweet Black Vinegar
- 1/4 cup light soy sauce
- 2 Tbsps dark soy sauce
- 2.5 Tbsps soy sauce
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns
- 2 Tbsps (or 2 tea bags) extra strong black tea leaves
- 1 cup water
8 large eggs

Directions:

Make the marinade: Mix all the ingredients of the marinade (vinegar, soy sauces, bay leaves, cinnamon stick, peppercorns, tea leaves, water) in a saucepan and heat on MEDIUM until it boils, then turn the heat down to LOW-MED and simmer for 10 minutes. Remove from heat and let it cool completely.
Make the eggs: While the marinade cools, boil a pot of water (use a pot large enough to allow all the eggs to submerge in the boiling water without crowding). Once the water boils, carefully lower the eggs into the water – be careful not to crack them. Start a timer and boil for 5 minutes and 15 seconds for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard boiled eggs.
Prepare an ice bath for the eggs while they are boiling. Once the timer goes off, immediate transfer the eggs to the ice bath to cool. If you don’t have any ice, run the eggs under cold water until completely cooled.
Once the eggs are cooled, use the back of a spoon and gently crack the egg shells around the entirety of the egg. You want the egg shells to be cracked and broken without breaking the actual egg. This allows the marinade to get through the shell and create a marbled effect. Be careful not to hit them too hard to break the eggs inside, especially for soft-boiled eggs.
Once the marinade has fully cooled, transfer the marinade with the ingredients to a container or a large ziplock bag and add in the cracked eggs. Ensure the eggs are submerged in the marinade. Choose a container or a bag big enough to fit all the marinade and eggs. It’s better to use a deeper container than a wider one so the eggs submerge better.
Let the eggs marinate in the fridge overnight, or best for 24 hours (or longer!).
Serve the eggs either cold, room temperature, or slightly warmed. Enjoy!

August 8, 2022August 8, 2022

AbbyLeave a comment

Taiwanese Style Beerhouse Clams (台式九層塔炒海瓜子)

Date Published: Feb 16th, 2022 | Last Updated: Feb 16th, 2022
Author: Abby |Category: Taiwanese, Asian, easy, mains, sides
Serves: 2-4 | Prep time: 15 mins | Cook time: 10 mins

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This was one of my all-time favourite dishes growing up in Taiwan. My brother once got mad at me when we were kids when I ate them too fast, lol. The sauce is SO good, you MUST serve it over white rice to soak up all the delicious flavours. This recipe is commonly found in the beerhouses of Taiwan or seafood shops.

The clams that are traditionally used are called hai gua zi (海瓜子) which roughly translates to ‘ocean melon seeds’ – I think it has to do with the oval shape of them that resembles melon seeds? 🤷🏻‍♀️ They’re small oval clams with a patterned shell that are commonly found in the region. Any small species of clams can be used in this recipe as long as they’re fresh! I actually had a bit of a hard time finding fresh small clams for this recipe in Australia – even the local seafood shops didn’t have them. Surprisingly they were available at the Costco in Adelaide, SA however were a bit pricy at $20/kg for pipis (it was totally worth it though 😜).

Note the patterned shell and the oval shape of the hai gua zi –>

Image source: https://inf.news/en/nature/b6dd63ea2ba851d1cda05f356fb35732.html

What is a Taiwanese Beerhouse (啤酒屋)?

A Taiwanese beerhouse is a place where locals like to go afterwork to unwind, drink beer and eat hot stir-fry dishes. They’re not breweries, they’re just a place to drink and eat. If you’re a foreign visitor to Taiwan, chances are your host wouldn’t bring you to one of these beerhouses. They’re usually noisy, loud with drunk people, and no doubt lots of cigarette smoke. It’s frequented by people of lower socioeconomic classes and call girls as well as the average working man with their coworkers. It’s kind of like taking a guest to a rowdy grungy bar – it’s not for everyone, but the food is usually damn good. These beerhouses are becoming a dying culture and it’s getting harder to find them in Taiwan – possibly due to an attempt to elevate the social status of the area or maybe from the years of economic downturn and less availability of disposable income, or maybe it’s from Westernization 🤷🏻‍♀️. I remember my dad taking us out afterwork when I was a kid and getting out of the cab to see a long street of back to back beerhouses lit up with flashing neon lights (although in hindsight, beerhouses definitely aren’t the best place to bring children 😅). The last time I visited a couple years ago there were only two left on the street – the food was still just as good though!

What is beerhouse-style food?

Taiwanese beerhouses usually serve food that is made quickly over a high heat that packs a ton of flavour. These dishes are commonly very salty and/or spicy which goes great with a bowl of rice and a bottle of cold beer. Common dishes you’ll find are “three-cup” based recipes, which involve the triple threat for a lip-smacking combination: soy sauce, sesame oil, and rice wine. It is often sautéed with ginger, garlic, and Thai basil – the basis of classic Taiwanese beerhouse flavours. This clam recipe doesn’t diverge far from the beerhouse basics.

Thai Basil vs Italian Basil?

There are no substitutions for basil in this recipe. You MUST use Thai basil which is a lot stronger in flavour. Basil is a key component of this dish and without a good strong basil, the flavours just won’t be right. You’d have to probably at least double the amount of Italian basil to get similar results.

Happy cooking!

Ingredients you’ll need:

1kg fresh small clams (ie. Pipis)
4 cloves garlic, thinly sliced
4cm ginger, peeled and thinly sliced into matchsticks
2-3 long Thai red chilis, sliced (remove the seeds if you want it less spicy)
Sauce:
- 2 Tbsps Chinese cooking wine (ie. Shaoxing)
- 1 Tbsp of black vinegar
- 2 Tbsps oyster sauce
- 3 tsps white granulated sugar
- 1/4 tsp white pepper
1 LARGE handful (~3 cups) of Thai basil leaves
1 Tbsp sesame oil for drizzling

Directions:

*This recipe cooks QUICKLY on HIGH HEAT! Make sure all your ingredients are chopped, prepped and ready to go before you start cooking.

Rinse the clams thoroughly under running water. Optional: soak in salty water 15mins before.

Prepare the sauce by mixing all the sauce ingredients in a bowl: cooking wine, black vinegar, oyster sauce, sugar, and white pepper. Set aside.

In a wok on HIGH heat, add a drizzle of oil and sauté the garlic, ginger, and chilli for 2-3 mins until fragrant.

Add the clams to the pot and sauté for 30 seconds then drizzle in the sauce ingredients: cooking wine, black vinegar, oyster sauce, and white pepper. Mix around and let the sauce simmer for 2-3 minutes then put the lid on. Let the clams steam for 3-4 minutes or until they all open up. Careful not to steam them for too long or else the clams will get tough and chewy.

Once the clams have opened up, add in the basil leaves and drizzle the sesame oil over the clams. Sauté for another minute and turn off the heat. Serve! Best served over white rice.

Summarized Recipe:

Taiwanese Style Beerhouse Clams (台式九層塔炒海瓜子)

Ingredients:

1kg fresh small clams (ie. Pipis)
4 cloves garlic, thinly sliced
4cm ginger, peeled and thinly sliced into matchsticks
2-3 long Thai red chilis, sliced (remove the seeds if you want it less spicy)
Sauce:
- 2 Tbsps Chinese cooking wine (ie. Shaoxing)
- 1 Tbsp of black vinegar
- 2 Tbsps oyster sauce
- 3 tsps white granulated sugar
- 1/4 tsp white pepper
1 LARGE handful (~3 cups) of Thai basil leaves
1 Tbsp sesame oil for drizzling

Directions:

*This recipe cooks QUICKLY on HIGH HEAT! Make sure all your ingredients are chopped, prepped and ready to go before you start cooking.

Rinse the clams thoroughly under running water. Optional: soak in salty water 15mins before.
Prepare the sauce by mixing all the sauce ingredients in a bowl: cooking wine, black vinegar, oyster sauce, sugar, and white pepper. Set aside.
In a wok on HIGH heat, add a drizzle of oil and sauté the garlic, ginger, and chilli for 2-3 mins until fragrant.
Add the clams to the pot and sauté for 30 seconds then drizzle in the sauce ingredients: cooking wine, black vinegar, oyster sauce, and white pepper. Mix around and let the sauce simmer for 2-3 minutes then put the lid on. Let the clams steam for 3-4 minutes or until they all open up. Careful not to steam them for too long or else the clams will get tough and chewy.
Once the clams have opened up, add in the basil leaves and drizzle the sesame oil over the clams. Sauté for another minute and turn off the heat. Serve! Best served over white rice.

February 17, 2022February 17, 2022

AbbyLeave a comment

Healthy Fudgy Red Bean Brownies

Date Published: Feb 16th, 2022 | Last Updated: Feb 16th, 2022
Author: Abby |Category: dessert, healthy, low-cal, Asian, easy
Serves: 6-8 | Prep time: 1hr | Cook time: 30 mins

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These guilt-free brownies are rich, dense, flourless, butter-free, and sugar-free. They’re naturally sweetened with dates and are a healthy alternative to regular brownies. Best of all, they’re so easy to make and there aren’t many ingredients involved. I will admit that I’d still choose a regular buttery brownie over this healthy alternative, however these are still pretty damn good and you can eat them guilt-free without getting a sugar crash. Toby liked them so much that he ate half a batch in one sitting 😅! The original recipe is from Hey Nutrition Lady which has a ton of nutrition information on this recipe – highly recommend checking it out.

What are Red Beans?

The term “red bean” can be synonymous with different types of beans that are red in colour. In Western culture, red bean commonly refers to ‘kidney beans‘ which have an earthy plain taste but absorbs flavours easily so they’re commonly used in stews or sauces. In Eastern Asian culture, red bean is the ‘adzuki bean‘ which is much smaller than the kidney bean and has a sweet flavour. This recipe uses adzuki beans. You’ll commonly see red/adzuki bean paste baked goods at Chinese bakeries. At OG Chinese restaurants they often serve red bean soup as dessert. Beans are starchy by nature which is the perfect substitute for flour in this recipe.

Happy cooking!

Ingredients you’ll need:

1.5 cups adzuki beans
1.5 cups (200g) Medjool dates
2 tsps vanilla extract
2/3 cup (50g) unsweetened cocoa powder
1/2 cup coconut oil
4 large eggs
180g milk or dark chocolate, chopped

Directions:

Prepare the beans: Soak the adzuki beans overnight (the longer the better to soften the beans). Once soaked, boil the beans in a pot of water for 1 hour, then drain and set aside. (Make sure the water is at least 2-3cm above the beans since they will expand and absorb water as they cook).

Preheat the oven to 180˚C (350˚F). Line a brownie pan (8″x11″ or 20cm x 30cm) with baking paper.

Prepare the dates: soak the dates in boiling hot water for 10mins, then drain and set aside.

In a food processor, add in the cooked adzuki beans and the dates. Blend until you get a chunky thick paste (see photo). Next, add in the vanilla extract, cocoa powder, coconut oil, and eggs. Continue blending until you get a smooth paste.

Stir in half of the chocolate into the batter and pour the batter in the prepared brownie pan. Sprinkle the rest of the chocolate over the top. Bake for 25-30mins until the edges are set and a toothpick comes out clean. Let it cool for 10mins before slicing. Enjoy!

Summarized Recipe:

Healthy Fudgy Red Bean Brownies

Ingredients:

1.5 cups adzuki beans
1.5 cups (200g) Medjool dates
2 tsps vanilla extract
2/3 cup (50g) unsweetened cocoa powder
1/2 cup coconut oil
4 large eggs
180g milk or dark chocolate, chopped

Directions:

Prepare the beans: Soak the adzuki beans overnight (the longer the better to soften the beans). Once soaked, boil the beans in a pot of water for 1 hour, then drain and set aside. (Make sure the water is at least 2-3cm above the beans since they will expand and absorb water as they cook).
Preheat the oven to 180˚C (350˚F). Line a brownie pan (8″x11″ or 20cm x 30cm) with baking paper.
Prepare the dates: soak the dates in boiling hot water for 10mins, then drain and set aside.
In a food processor, add in the cooked adzuki beans and the dates. Blend until you get a chunky thick paste (see photo). Next, add in the vanilla extract, cocoa powder, coconut oil, and eggs. Continue blending until you get a smooth paste.
Stir in half of the chocolate into the batter and pour the batter in the prepared brownie pan. Sprinkle the rest of the chocolate over the top. Bake for 25-30mins until the edges are set and a toothpick comes out clean. Let it cool for 10mins before slicing. Enjoy!

February 16, 2022

AbbyLeave a comment

Vegan Parmesan

Date Published: Feb 8th, 2022 | Last Updated: Feb 8th, 2022
Author: Abby |Category: basics, easy, healthy, how-to
Serves: 1.5 cups | Prep time: 1 minute | Mix time: 30 seconds

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I’m not vegan, nor could I ever go vegan, but I do often try to cut down my intake of dairy for health reasons. The hardest part of cutting down dairy is the cheese. My idea of a perfect picnic is a giant cheese board with crackers and fruit pastes. Mmmmmm. I could eat cheese all day every day. I’m a cheese fiend!

Although I have yet to find a replacement for an ooey gooey cheese, I have found a replacement for Parmesan from Minimalist Baker. This recipe uses nutritional yeast as the source of its cheesy flavour and it’s super easy to whip up. Although it won’t melt, you can still use it anywhere you’d use Parmesan. I sprinkle it over pizza, pasta, and add it to savoury baked goods like tuna cakes.

What is nutritional yeast?

Nutritional yeast is a strain of deactivated yeast (Saccharomyces cerevisiae) that is often used in baking, brewing, and wine-making. The yeast is grown, deactivated, dried, and packaged. It has its own nutritional benefits, but best of all it has a nutty cheesy flavour. It’s a very popular vegan product as a cheese replacement. You’ll usually find nutritional yeast in the health food section. A little goes a long way!

Happy cooking!

Ingredients you’ll need:

180g (1.5 cups) cashews (raw or roasted/salted)
6 Tbsps nutritional yeast
1/2 tsp garlic powder
1 tsp salt (skip if you’re using salted cashews)

Directions:

Add all the ingredients to a blender or food processor and blend until you get a consistency that looks like parmesan cheese. Taste and adjust salt if needed. Done! Use immediately or store in an air-tight container in the fridge for 3-4 weeks.

Summarized Recipe:

Vegan Parmesan

Ingredients:

180g (1.5 cups) cashews (raw or roasted/salted)
6 Tbsps nutritional yeast
1/2 tsp garlic powder
1 tsp salt (skip if you’re using salted cashews)

Directions:

Add all the ingredients to a blender or food processor and blend until you get a consistency that looks like parmesan cheese. Taste and adjust salt if needed. Done! Use immediately or store in an air-tight container in the fridge for 3-4 weeks.

February 8, 2022February 8, 2022

AbbyLeave a comment

Mama Hung’s Apple Potato Salad

Date Published: Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

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Happy holidays everyone! Wherever you are, I hope you’re filled with good food for the holidays. 😊

‘Tis the season for potato salads! Potato salads are pretty much a staple at most big family dinners – maybe because they’re easy to make? I’ll admit, I’ve never been a huge fan of them because they always seem to be the same combination of potatoes, mayonnaise, eggs and carrots. Not that I have anything against a potato salad, but I just find it pretty bland and just a filler between the mains. However over the last few Christmases, I’ve been happily proven wrong. Last year Toby’s mom made a traditional Czech potato salad with mustard and pickles which sounded weird to me at first, but was really delicious – I just posted that recipe earlier today and I highly recommend trying it 😊. Three Christmases before that, I celebrated the holidays with my friend Janice and her family in Point Cook and her mom made this delicious potato salad with apples, pineapples, corn and shrimp! The fruit in the salad was so refreshing, I kept going back for more! It’s like a cross between a fruit salad and a savoury potato salad. (We actually had a work Christmas party a few days ago and I couldn’t decide which potato salad to make so I brought both 😜.)

This recipe is technically easy, but labour-intensive (like most potato salads). The recipe instructions seem long, but it’s pretty much just describing how to boil the vegetables. It also takes some time due to waiting around for the vegetables to boil, so I’d recommend doing this on a lazy afternoon while playing some Netflix in the background. All of the work is in the chopping of the potatoes, carrots, apples, pineapple, shrimp, and eggs. The rest is just boiling and mixing together. This potato salad is best served chilled for at least an hour or overnight. I love recipes that are better made the day before because it frees up plenty of time for me during the day of a party and all I have to do is scoop it into a bowl to serve. 😊

Happy cooking!

Ingredients you’ll need:

1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
500g (~3-4 large) carrots, diced to 2cm pieces
5 eggs
1 can (430g) pineapple, diced to 1cm pieces (you can use fresh pineapple as well)
1 can (420g) of cooked sweet corn kernels, strained
3 apples, cored and diced to 1cm pieces
300g cooked, peeled, and deveined shrimp, chopped to 2cm pieces (you can use thawed cocktail shrimp)
3/4 cup mayonnaise (good quality)*
- I prefer whole egg mayonnaise or kewpie mayo. Do not buy the cheap stuff – I made that mistake earlier and the generic brand mayo was so nasty that I nearly had to throw out the whole salad. 🤢
Salt & pepper to taste

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.

Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).

Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.

Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, apples, pineapple, corn, shrimp and mayonnaise. Mix until combined. Salt and pepper to taste and add more mayonnaise if needed.

Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Summarized Recipe:

Mama Hung’s Apple Potato Salad

Ingredients:

1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
500g (~3-4 large) carrots, diced to 2cm pieces
5 eggs
1 can (430g) pineapple, diced to 1cm pieces (you can use fresh pineapple as well)
1 can (420g) of cooked sweet corn kernels, strained
3 apples, cored and diced to 1cm pieces
300g cooked, peeled, and deveined shrimp, chopped to 2cm pieces (you can use thawed cocktail shrimp)
3/4 cup mayonnaise (good quality)
Salt & pepper to taste

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.
Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).
Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.
Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, apples, pineapple, corn, shrimp and mayonnaise. Mix until combined. Salt and pepper to taste and add more mayonnaise if needed.
Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

December 25, 2021December 25, 2021

Abby1 Comment

Czech Potato Salad (bramborový salát)

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Merry Christmas everyone! Wherever you are, I hope you’re filled with good food for the holidays. 😊

What is bramborový salát?

Bramborový salát is a traditional Czech potato salad. Toby’s mom first made it about a year ago (it actually may have been for Christmas, exactly a year ago) and it was SO GOOD. I usually find most potato salads pretty boring and they all taste the same, but this one was different. It’s made with potatoes, carrots, onions, eggs, and pickles. Yes, pickles! It sounded weird to me at first, but trust me it totally works. The salad dressing has the addition of mustard which gives it an extra kick that pairs fantastically with the rest of the salad. Bramborový salát is also often made with the addition of parsley root (kind of like a cross between carrot and celery) but I’ve decided to skip it in this recipe because A) its difficult to find in Australia, B) I’m not a huge fan of celery anyway, and C) there’s already so much chopping involved and I cbs doing more 😜. Besides, when I made this salad for the first time, Toby said it tasted just like his mom’s and his grandma’s (who are Czech, btw) and ate 4 servings in one sitting, so I’d say the parsley root wasn’t missed 😂. If you want to make it more traditional, feel free to add it in the same amount as the carrots in the recipe. If you can’t find parsley root, Toby’s mom said you can replace it with either a celeriac or parsnip.

This recipe is technically easy, but labour-intensive (like most potato salads). The recipe instructions seem long, but it’s pretty much just describing how to boil the vegetables. It also takes some time due to waiting around for the vegetables to boil, so I’d recommend doing this on a lazy afternoon while playing some Netflix in the background. All of the work is in the chopping of the potatoes, carrots, onion, pickles, and egg. The rest is just boiling and mixing together. This potato salad is best served chilled overnight to allow the flavours to marinate through (its definitely worth the wait). I love recipes that are better made the day before because it frees up plenty of time for me during the day of a party and all I have to do is scoop it into a bowl to serve. 😊

Happy cooking!

Ingredients you’ll need:

1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
500g (~3-4 large) carrots, diced to 2cm pieces
1 medium yellow onion, finely diced to 0.5cm pieces
2.5 cups dill pickles, diced to 1cm pieces
5 eggs
Dressing:
- 3/4 cup mayonnaise (good quality)
- 1/4 cup pickle juice
- 2 Tbsps dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Make the Dressing: Add all the ingredients of the dressing to a bowl and whisk together until combined: mayonnaise, pickle juice, dijon mustard, salt, and pepper.

Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, diced raw onion, and diced pickles. Mix in HALF the amount of dressing and taste. Add in more dressing to taste.

The amount of dressing required will depend on personal taste and also how big or small you cut up your potatoes and carrots. I usually find I need less dressing if I cut up the veggies smaller and vice versa. We also like our potato salad mayo-y and will usually use up most of the dressing.

Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Summarized Recipe:

Czech Potato Salad (bramborový salát)

Ingredients:

1kg white potatoes, diced to 2cm pieces (peeled or unpeeled)
500g carrots (~3-4 large), diced to 2cm pieces
1 medium yellow onion, finely diced to 0.5cm pieces
2.5 cups dill pickles, diced to 1cm pieces
5 eggs
Dressing:
- 3/4 cup mayonnaise (good quality)
- 1/4 cup pickle juice
- 2 Tbsps dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.
Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).
Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.
Make the Dressing: Add all the ingredients of the dressing to a bowl and whisk together until combined: mayonnaise, pickle juice, dijon mustard, salt, and pepper.
Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, diced raw onion, and diced pickles. Mix in HALF the amount of dressing and taste. Add in more dressing to taste.
- The amount of dressing required will depend on personal taste and also how big or small you cut up your potatoes and carrots. I usually find I need less dressing if I cut up the veggies smaller and vice versa. We also like our potato salad mayo-y and will usually use up most of the dressing.
Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

December 25, 2021February 10, 2024

Abby4 Comments

Lamb and Onion Dumplings

Date Published: Dec 24th, 2021 | Last Updated: Dec 24th, 2021
Author: Abby |Category: Asian, easy, < 30mins, mains
Serves: 100 dumplings | Prep time: 15 mins | Cook time: 15 mins

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Every time Toby and I travel, we’re always looking for the best local eats with the highest reviews. We might be stingy on hotel rooms, but we never skimp on good food. When we were exploring Alice Springs, a local dumpling house came up on our radar called Confucius Palace Dumpling Restaurant. I always question the authenticity of Chinese restaurants especially when they’re in a rural setting with very few Asian people around and even more skeptical when most of the reviews were posted by non-Asian people. I didn’t hold my breath because I’ve been let down too many times, but we were both pleasantly surprised! We ordered a few different types of dumplings, but our favourite was the lamb and onion (their chicken and corn wasn’t bad either). I had never had lamb in a dumpling until now and it was delicious! It went straight to my list of things to recreate when I got home and here it is! This recipe took a little trial and error, but I think I’ve got it pretty close to what it was in the restaurant. The filling is surprisingly basic and contains minimal ingredients. Most dumpling fillings include a lot of chopping, but not this one! You can whip up the filling in as quick as 15 mins and the rest is just wrapping. If you’re ever in Alice Springs, I’d highly recommend trying out that dumpling place!

You can pan-fry them or boil them (scroll to the end to see instructions on how to do either). I find boiling is best with this type of filling. They’re best served hot and eaten straight away. They’re not quite as good when microwaved.

Happy cooking!

Ingredients you’ll need:

Filling:
- 2.5 cups onions diced (1 large or two small)
- 1kg lamb mince
- 6 Tbsps soy sauce
- 3 tsps white pepper
- 1/2 cup shaoxing wine (Chinese cooking wine)
Dumpling wrappers (2 packs = ~100 wrappers)

Directions:

Sauté the onion in a pan with a drizzle of oil until the onion becomes translucent and softened. Then turn off the heat and set aside to cool.

Add the rest of the ingredients to a mixing bowl: lamb, soy sauce, white pepper, shaoxing wine. When the onion has cooled, add it to the bowl and mix everything together. You’re ready to wrap!

After wrapping them, you can either cook them straight away (see instructions below), or freeze them. When freezing, arrange the dumplings neatly in a tray and try not to let them all touch or else they’ll stick together when frozen. Once the dumplings are frozen, you can place them in an airtight container or bag.

How to Cook Dumplings:

Check out this post on detailed step-by-step instructions.

How to Cook Dumplings – 2 ways!

In this entry, I’m sharing the two ways I cook my dumplings: pan-fried and boiled. I find boiling is best for dumplings that have a filling with a stronger flavour. Pan-frying is better in fillings with a lighter flavour where you can notice the extra fried toastiness.

by Abby December 25, 2021December 25, 2021

Summarized Recipe:

Lamb & Onion Dumplings

Ingredients:

Filling:
- 2.5 cups onions diced (1 large or two small)
- 1kg lamb mince
- 6 Tbsps soy sauce
- 3 tsps white pepper
- 1/2 cup shaoxing wine (Chinese cooking wine)
Dumpling wrappers (2 packs = ~100 wrappers)

Directions:

Sauté the onion in a pan with a drizzle of oil until the onion becomes translucent and softened. Then turn off the heat and set aside to cool.
Add the rest of the ingredients to a mixing bowl: lamb, soy sauce, white pepper, shaoxing wine. When the onion has cooled, add it to the bowl and mix everything together. You’re ready to wrap!

Check out post above on how to cook dumplings

December 17, 2021December 25, 2021

Abby2 Comments

Easy Beef Curry Puffs

Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: appetizers, snacks, easy, pastry
Serves: 14 curry puffs | Prep time: 20 mins | Cook time: 25 mins

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Who doesn’t love a good curry puff??? This super quick and easy version is adapted from Sarah Tiong’s (my favourite Masterchef contestant) recipe. All you need are a few basic ingredients, 10 mins to stir-fry, then wrap it up and bake. Easy!

You can use either thawed pre-made puff pastry dough or make your own rough puff dough.

This recipe is meant to be a quick and easy version of a curry puff. Feel free to add in your own veg or extra seasonings to your liking. Sometimes I like to toss in some cooked diced potatoes and peas with the beef to bulk it up.

Happy cooking!

Ingredients you’ll need:

1 small brown onion, finely diced
1 large clove garlic, finely minced
250g beef mince (can substitute with pork, chicken, turkey, potatoes and peas)
2 Tbsps curry powder
Salt and pepper to taste
1 puff pastry dough, defrosted and ready to use (store bought or make your own)
1 egg, beaten (for egg wash)
2 tablespoons toasted white sesame seeds (optional for decoration)

Directions:

In a skillet on medium-high heat, sautée the garlic and onions in some oil until the onion starts to become translucent (~2mins). Add in the mince meat and use your spatula to break it up into small pieces and cook until brown and cooked through.

Add in curry powder and stir-fry for another couple minutes then season with salt and pepper to taste. Remove from heat and set aside to cool to room temperature before wrapping.

When the filling has cooled, roll out your puff pastry dough to a 3-5mm thickness and divide it into squares of equal size. I usually make them about 10cmx10cm squares, but you can make them as big or small as you like.

Preheat the oven to 180˚C.

Place a tablespoon of filling (or more or less depending on your pastry size) in the middle of your square and fold the pastry diagonally in half into a triangle. Crimp the edges together so it seals well. Repeat with the rest of the pastry.

Place the pastry puffs on a baking tray and brush them with the beaten egg and sprinkle sesame seeds on top (optional).

Tip: alternatively, if you don’t plan on eating them all, you can freeze them at this stage before you put the egg wash on.

Bake at 180˚C for about 20-25 minutes until it’s golden brown. Serve!

Summarized Recipe:

Easy Beef Curry Puffs

Ingredients:

1 small brown onion, finely diced
1 large clove garlic, finely minced
250g beef mince (can substitute with pork, chicken, turkey, potatoes and peas)
2 Tbsps curry powder
Salt and pepper to taste
1 puff pastry dough, defrosted and ready to use (store bought or make your own)
1 egg, beaten (for egg wash)
2 tablespoons toasted white sesame seeds (optional for decoration)

Directions:

In a skillet on medium-high heat, sautée the garlic and onions in some oil until the onion starts to become translucent (~2mins).
Add in the mince meat and use your spatula to break it up into small pieces and cook until brown and cooked through.
Add in curry powder and stir-fry for another couple minutes then season with salt and pepper to taste. Remove from heat and set aside to cool to room temperature before wrapping.
When the filling has cooled, roll out your puff pastry dough to a 3-5mm thickness and divide it into squares of equal size. I usually make them about 10cmx10cm squares, but you can make them as big or small as you like.
Preheat the oven to 180˚C.
Place a tablespoon of filling (or more or less depending on your pastry size) in the middle of your square and fold the pastry diagonally in half into a triangle. Crimp the edges together so it seals well. Repeat with the rest of the pastry.
Place the pastry puffs on a baking tray and brush them with the beaten egg and sprinkle sesame seeds on top (optional).
- Tip: alternatively, if you don’t plan on eating them all, you can freeze them at this stage before you put the egg wash on.
Bake at 180˚C for about 20-25 minutes until it’s golden brown. Serve!

December 14, 2021December 14, 2021

AbbyLeave a comment

Smoked Salmon Spread

Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: easy, <15 mins, appetizers, on the go, quick, dips, snacks
Serves: 1 large bowl or 6 bagel spreads | Prep time: 10 mins | Mix time: 2 mins

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This is one of my all time favourite dips. I’m surprised it has taken me this long to write it up! A good cream cheese bagel has always been one of my weaknesses. When I did a vet student placement in New York years ago, there was a bagel cart parked outside of the American Medical Centre. Every morning I’d get an ‘everything bagel with cream cheese’ and it was always the best part of my morning because he loaded it with so much cream cheese 😛. One day I walked up to the cart and before I even spoke, he already started apologizing that he had sold out of the ‘everything bagel’. Although I was disappointed, I was more surprised that he actually remembered me and it was nice the have a bagel guy that knows my “usual”. (Don’t worry guys, I got a plain bagel instead, and it had just as much cream cheese 😜). Aaaaanyways, I digress. The point of that story is that I really fucking love bagels and cream cheese – but what’s even better? Smoked salmon and cream cheese! You’ll commonly find “lox” on the menu of a bagel shop in New York (lox and cold smoked salmon are often used interchangeably, although lox isn’t always smoked). It’s usually served on a toasted bagel with cream cheese, capers, dill, and red onion. Mmmmmmmmm. This recipe is essentially all of those ingredients blended together to make a quick and easy salmon spread.

This dip is perfect to serve as a dip at a party served with some fancy crackers, or as a quick and easy snack or breakfast spread over a warm toasted bagel.

What type of salmon?

I prefer to use cold-smoked salmon for this recipe (the fancy pieces of sliced pink heaven). I usually buy them in big packages from Costco so it’s a little cheaper and it’s also a great way to use up the remainder of the smoked salmon before it goes off. Blending it with the cream cheese and other ingredients preserves it a little longer. It also gives you a break from eating straight up smoked salmon because you bought too much from Costco because it was so cheap… You can also use smoked trout which is a little cheaper and to me, they taste very similar.

You can also used canned smoked salmon instead which will make this recipe even cheaper to make, however the canned version will have a more robust fishy taste so you’ll either have to use less of it in this recipe or increase the rest of the ingredients. It also won’t have the pretty pink colour so your dip won’t have the blush pink colour, but flavour wise is similar.

Happy cooking!

Recipe originally adapted from: http://allrecipes.com/recipe/233564/the-best-smoked-salmon-spread/

Ingredients you’ll need:

1 package (8oz/226g) cream cheese, softened
150g smoked salmon (cold smoked sliced or canned*)
1/4 cup capers, rinsed and drained
3 Tbsps fresh dill, (leaves only, no stem)
1/4 cup heavy cream
4 dashes Worcestershire sauce
3 drops hot pepper sauce (ie Tabasco) OR 1/4 tsp cayenne pepper (or to taste)
1/4 tsp paprika
2 Tbsps fresh lemon juice
2 Tbsps green onion, chopped (optional)

Directions:

Put all the ingredients in a food processor and blend until creamy/smooth.

Refrigerate for at least 4 hours or best overnight before serving. Enjoy!

Serve spread on a toasted bagel or as a dip with crackers.

Notes:

Halve the recipe if you’re making it for yourself for breakfast. It’s a large portion and you’ll end up eating it for a week trying to finish it before it goes off. Speaking from my own experience 😜.
*If you’re using canned smoked salmon, the fish flavour will be more robust and you may have to use a little less of it or increase the other ingredients to adjust.

Summarized Recipe:

Smoked Salmon Spread

Ingredients:

1 package (8oz/226g) cream cheese, softened
150g smoked salmon (cold smoked sliced or canned*)
1/4 cup capers, rinsed and drained
3 Tbsps fresh dill, (leaves only, no stem)
1/4 cup heavy cream
4 dashes Worcestershire sauce
3 drops hot pepper sauce (ie Tabasco) OR 1/4 tsp cayenne pepper (or to taste)
1/4 tsp paprika
2 Tbsps fresh lemon juice
2 Tbsps green onion, chopped (optional)

Directions:

Put all the ingredients in a food processor and blend until creamy/smooth.
Refrigerate for at least 4 hours or best overnight before serving. Enjoy!
- Serve spread on a toasted bagel or as a dip with crackers.

Notes:

Halve the recipe if you’re making it for yourself for breakfast. It’s a large portion and you’ll end up eating it for a week trying to finish it before it goes off. Speaking from my own experience 😜.
*If you’re using canned smoked salmon, the fish flavour will be more robust and you may have to use a little less of it or increase the other ingredients to adjust.

December 14, 2021December 14, 2021

AbbyLeave a comment