Low Carb · Recent · Small dishes/ Appetizers/ Tapas · Veg/ Fruits · Veggie or Meat-free Meal

How to make Kale Chips

best kale chips

Finding the best temp for my kale chips : 100C for 80″


Green kale seen in Oberwil (BL)

purple kale

Purple kale seen in Oberwil (BL)

Kale chips (before put into oven).jpg

Kale chips before put into oven

Few days ago I tried to make kale chips for the first time. Can’t believe it was so easy to make and so delicious that before they cooled down completely, I have finished them in no time. I posted a photo in my Facebook page and unexpectedly got quite a lot of responses, can’t believe it has gained quite a lot interests.

Kale is known as Grünkohl in German; Ferderkohl in Switzerland and Boerenkool in Dutch. My first encounter of this leafy vegetable was used in Stompot, a dish that the finely chopped vegetable is cooked until soft and mixed with mashed potatoes, and goes with a cooked smoked sausage.

Then since I started making green smoothie, I learnt that kale is a wonderful leafy green vegetable, an alternative to spinach. However it is not easy to find kale in Switzerland. After I have kept asking around these 2 years, I know where I can get in my neighbourhood.

Look out in the farmers’ market around you.


Green and purple kale selling in farmers’ store


To make kale chips:

  1. Remove the kale leaves from the stalks and tear them in bite size pieces.
  2. Wash and drain with salad spinner.
  3. Preheat the oven at 100C.
  4. Lie the kale leaves on a greased baking tray.
  5. Rub the kale leaves with olive oil, and sprinkle with a little sea salt. Optional: you can add a few pinches of spices, namely cayenne pepper, chili and or cumin.
  6. Bake in the oven for 80mins, the leaves should still be green.
  7. Since they taste so good, you probably want to make a few batches.
  8. Cool down and enjoy ! You can also keep them in airtight box and be kept for a few days.



Italian Cuisine · Main Dish · Rice/ Noodles/ Pasta/ Bread/ Other Grains · Veggie or Meat-free Meal

Cooking light after a short break in France & Holland

Paris tour effiel

Came back from a splendid week in Paris and Holland, 4 days in Paris with my old buddies. It was a foodie trip, so forget about the green smoothies and juicing for a while. Meanwhile I had a few limes with me and I have packed the superfood with me using Marc’s baby milk powder dispenser. During the 4 days in Paris, I prepared a jar of infused lime water and added in 2 teaspoons of green powder into it. It worked very well, not to heavy but I would be able to keep myself somewhat hydrated. I resumed my green smoothie routine when I arrived Holland, I packed a handheld blender with me, not super ideal but I managed.

Viet caramelized onion sauce with salmon

So after the short break, came home and time to eat light again. I made a very nice Vietnamese caramelized onion sauce to go with my panfried salmon. I served on a large bed of sautéed savoy cabbage and carrots and sautéed chanterelles, then topped with some rice in the middle and then salmon on top. The idea was to eat less rice but more vegetables. I sautéed with coconut nut oil for the cabbage at medium high heat and then lower it to medium heat. The chanterelles I sautéed with a bit of butter and olive oil. A very satisfying meal. Marc loves the caramelizing sauce, I found the recipe in my Bill Granger cookbook and adapted a little by caramelizing the shallots and red onions first before adding the fish sauce and soy sauce.


I had chanterelle mushrooms in Paris to go with spinach and fowl for dinner at a neobistro and fell in love with chanterelles. I didn’t really like it in the past due to the earthy taste i cooked once. But I tried again this time, and the earthy taste didn’t exist anymore, the critical ingredient that one must not forget is drizzle a bit of cooking wine when the mushrooms are beginning to evaporate the excess liquid. I used Japanese cooking sake instead of white wine which also did the magic.

pappardelle with chanterelles .jpg

So to finish the remaining chanterelles I bought yesterday, I decided to make a pasta. I haven’t had pasta for a while, I do miss it but at the same time don’t wanna to feel stuffed with the carb, so I prepared some zucchini spaghetti using a julienne peeler. And using Provamel Soya Cuisine and homemade sundried tomato pesto, I made the creamy chanterelle sauce, when the sauce was ready I tossed in the pappardelle, followed by the zucchini spaghetti so they become warm but still raw.




Green Smoothie, Juicing · Recent · Veg/ Fruits · Veggie or Meat-free Meal

Green Smoothie


Green smoothie is the second thing that I have embarked. However, I am yet waiting for my high speed blender to arrive. I have been using my handheld blender for 2 months. It’s okay when I use baby spinach but not the chunkier vegetables or even normal spinach.

I like in particular to make a green smoothie after jogging. It’s filling and gives a cooling effect.

The picture shown above, I have used blackberries, baby spinach, nectarines, banana, quinoa rice milk, natural yogurt, spirulina & chlorella powder, wheatgrass powder, psyllium husk, chia seeds, ground hemp seeds, ground flaxseeds, flaxseed oil and Burgerstein Probase powder.

I like this picture a lot, it reminds me of a cappuccino which I normally have in the morning.

I like the idea of having green smoothie for breakfast and juicing for late afternoon as part of my dinner. Most of the time I just do either one as juicing does take some time to make and late afternoon I have to prepare dinner for the family.

In general, I find green smoothie is quicker to prepare and more tasty than juicing, and also it’a more filling.

Anyway both methods together have enabled me to be on the right track.

Keep it up!

Asian Cooking · Korean Cuisine · Low Carb · Small dishes/ Appetizers/ Tapas · Veggie or Meat-free Meal

panfried tofu with korean spicy chili dipping sauce


This meat free  small dish is so yummy and easy to prepare. You simply cut a block of firm tofu into slices and panfry in medium high heat until golden yellow or a little crispy if you like. Prepare the dipping sauce as follow by mixing all ingredients in a small bowl and served warm.

Dipping sauce:

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp mirin
  • 1 tbsp sesame oil
  • 2 tsp sesame seeds
  • 1 tsp korean chili powder
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • 1 tbsp finely chopped spring onion
Asian Cooking · Fusion/ Contemporary · Indian Cuisine · Low Carb · Small dishes/ Appetizers/ Tapas · Veggie or Meat-free Meal

Spinach Daal Tofu bites

Daal Palak on top of panfried tofu

Daal Palak on top of panfried tofu

A week ago or so I had lunch at Jay’s Indian Restaurant in Basel, I chose the Vegetarian lunch menu as I didn’t feel like eating meat that day. I really like their Kombi-Teller (Combi plate) idea of which the basmati rice, poppadoms, raitha (yogurt dip) is assembled together with the main dishes you have chosen.

The daal I had from Jay’s inspired me to try to make one myself. I don’t normally like lentils because of the texture but somehow the one at Jay’s got a very smooth texture. I had a pack of green lentils sitting in the cupboad for a long time and have been hoping to use it up. So I searched in the internet and most of them do not recommend it to cook too long as it would become mushy and none of them I saw was like Jay’s. When I was cooking, I was thinking that the daal would not be smooth no matter if you cook it longer. So I guess maybe he has blended it with a mixer, and so I did and like the results that become a smooth puree. So the trick is the extra step of BLENDING : ) From now on, I think I will eat lentils more often as lentils are very nutritious and low in calories, low in fat, no cholesterol, rich sources of protein, folic acid, dietary fibre, vitamins B & C…and high concentration of antioxidants. Great to learn lentils is a great fitness food.
A small pack of lentils ended into several portions and I read that they freeze well, so I kept some to eat for tonight and kept the remaining in portions in the freezer.

Continue reading “Spinach Daal Tofu bites”

Main Dish · Rice/ Noodles/ Pasta/ Bread/ Other Grains · Veg/ Fruits · Veggie or Meat-free Meal · Western Cooking

Roasted pumpkin pasta with breadcrumbs

A few weeks ago, my friend Monica came over to my place with her baby Simon for lunch but the main purpose was to let Simon and Marc to play together. With kids at home, of course I could not spend too much time in the kitchen. Monica initially said to me that she could eat before she came to me because she is meat free on Friday, I said to her no problem I can figure something out.

So with the Kabocha squash left in the fridge, I made the same Ottlenghi Roasted pumpkin wedges as in my previous post, the night before to save time and let them rested at room temperature covered until the next day. I was very happy that one dish could turn into a beautiful and delicious veggie pasta. I have read that it’s pretty common to use breadcrumbs in pasta which is known as peasant pasta in the old days. By adding pumpkin, this takes the peasant pasta to another level.

Continue reading “Roasted pumpkin pasta with breadcrumbs”

Fusion/ Contemporary · Italian Cuisine · Main Dish · Rice/ Noodles/ Pasta/ Bread/ Other Grains · Veggie or Meat-free Meal · Western Cooking

roasted pumpkin & smoked tofu risotto

Today is creative Wednesday, this afternoon I have prepared roasted pumpkin for tonight’s dinner but I have not planned what to go with it. While I was cooking the risotto, I thought just pumpkin and risotto sound a bit plain so I looked into the fridge, not much available really as we will be away for the weekend so did not stock up much. Previously I would grill some tiger prawns to go with the pumpkin risottobut I was a bit lazy. The reason why I rustic roasted the pumpkin is because it requires least effort to prepare with extremely satisfactory results. And I can spend more time with Marc.

The idea of using Smoked tofu was inspired by my favorite vegetarian restaurant in Basel/ Zurich called Tibits. They use a lot of tofu in their dishes, so I thought just be brave and give a try. I asked Peter if he dared to try my creative dish, he said I had to right and in the end he had second. He was still having a teleconference when I placed his plate in front of him and I could see his face looked surprised when I spontaneously decided to crush a little amaretti biscuit on top, a little sweetness matched well to the pumpkin : ) I am truly proud of my dish tonight and very happy with the inspiration I had in the last minute! Sometimes you just have to try, if you never try, you never know. I love smoked tofu, they keep quite long in the fridge and becomes handy and is a great alternative to meat.

Continue reading “roasted pumpkin & smoked tofu risotto”