Archive | August 2012

Pineapple upside-down Individual cake

Pineapple upside-down Cake

By Kira

I was wondering what to do with fresh pineapple. I came across this recipe from the slow cooker book. I modified the recipe according to my liking and to suit the oven cooking.

Here is the picture of my pineapple upside-down cake. The texture of coconut spongy was light and when had with pineapple it tasted perfect for a treat.

Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Yield: 2 servings
Baking Utensil: 2 ramekins

Plain flour50 g
Baking powder1/2 tsp
Sugar2 tbsp plus extra to sprinkle the ramekins base
Unsalted Butter – at room temperature25 g plus extra for coating the ramekins
Desiccated coconut1 tbsp
Egg1/2 large
Honey1 tbsp
Pineapple chunks50 g

– Cream together butter and sugar, using an electric hand blender.
– Add the egg to the creamed butter and a tbsp of flour to stop the mixture from curdling. Mix until the egg is well incorporated.
– Add the remaining flour, baking powder, desiccated coconut to the mixture. Mix on low speed until everything is mixed well.
– Grease 2 ramekins. Fill each ramekins with 1/2 tbsp of honey, sprinkle a thin layer of sugar and then spread half the pineapple chunks and half of cake mixture. Level the surface with back of wet spoon.
– Bake at preheat oven 170C fan for 18 minutes. Remove the ramekins from oven and let it cool on wire rack.
– Loosen the edge of the ramekins and turn the cake into the serving plate.

Enjoy the soft coconut sponge with sweet chunky pineapples.


Sprouted Mung bean Salad

Sprouted Mung bean Salad

By Kira

This is a simple, delicious and nutritious salad made with sprouted mung bean, salad vegetables, feta cheese and a light dressing of olive oil and lemon juice. It was crunchy and delicious and makes a perfect lunch.

Prep time: 15 mins
Cook time: 0 mins
Total time: 15 mins


  • Sprouted Mung bean 1 cup
  • Salad onion, sliced 1 stalk
  • Cucumber, diced 1/2
  • Red pepper, diced 1/2
  • Yellow pepper, diced 1/2
  • Salad plum tomatoes 3
  • Feta cheese, crumbled 40 g
  • Mint leaves, chopped 15 leaves, keep aside few leaves for garnishing
  • Olive oil 1.5 tbsp
  • Lemon juice 3/4 tbsp


  • Mix the sprouted moong dal, salad onion, cucumber, red pepper, yellow pepper, salad plum tomatoes and mint leaves.
  • Place the olive oil and lemon juice in a small jar with closed lid and give a good shake.
  • Pour the dressing over the salad and mix well.
  • Finally add the crumbled feta cheese to the salad.
  • Garnish with mint leaves and serve.