Friday, 29 December 2017

Pumpkin Creme Brown Rice Spaghetti with Crispy Onions

2017 is coming to an end soon! I hope most of you had accomplished most of your to do list for 2017. I wish my post today are able to encourage you to cook more healthy food at home for your loved one. I really love the bonding time during our meals.

Thanks for San Remo and Singapore Home cooks again for this healthy hampers. I love San Remo's 100% organic brown rice spaghetti which is free of dairy products, egg & yeast. Don't worry about having the impression that this Brown rice pasta's texture is hard and try after cook. Trust me, it taste awesome! 

Let go meatless to end our 2017. These earthy pumpkin puree & sun dried tomatoes paste with cream create a prefect spaghetti sauce. I pan-fried the red onions with olive oil till crispy and served it together with the spaghetti.  This quick, easy & healthy dish is very aromatics & yummy!

Pumpkin Creme Brown Rice Spaghetti with Crispy Onions
(Serve 3 pax)

  • 250g San Remo Brown Rice Spaghetti
  • 6 tablespoon olive oil
  • 1 cup thin slliced red onions
  • 1 clove minced garlic
  • 8 tablespoon Pumpkin puree
  • 1.5 tablespoon San Remo Sun-dried tomatoes & Garlic sauce
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried chilli flakes, optional 
  • 120 ml of pasta water
  • 6 tablespoon cream
  • salt to taste
  • Some fresh parsley for garnish 

  1. Cook the spaghetti in salted water according to the package direction. Drain the spaghetti and reserve the pasta water for the sauce later.
  2. Heat a skillet, add in olive oil and red onions. Sprinkle some salt on the onions and cook it over medium high heat till it brown and crispy. Do not let the onions burnt. Scoop out the crispy brown onions on a plate for later use. 
  3. Use the same skillet, add in the garlic, dried chilli flakes, dried parsley flakes, sun-dried tomatoes & garlic sauce, pumpkin puree and give a good stir. Add in the pasta water and bring the sauce to boil. Do adjust your the volume of the pasta water to get the consistency you preferred. Once the sauce is boiling, lower down the fire and add in creme and mix well. Add in salt to taste. 
  4. Lastly, add in the cooked spaghetti and toss it well with the sauce. Serve it on plate. Add the crispy onions on the spaghetti and garnish with some fresh parsley. It's ready to serve!
Side note:
How to make pumpkin puree: Use fresh pumpkin. Remove skin and cut into cubes. Steam it for 20 mins and blend it well with a blender.

Good news! As we welcome 2018, San Remo is here to make your new year even better! Three lucky winners will get to win a San Remo hamper worth more than $100 each! Check out

More info on where to get these wholesome pasta: San Remo Organic Brown Rice Pasta is available in 3 different variants - Spaghetti, Penne and Spirals at $3.95 each. Now available at selected Cold Storage, FairPrice Finest outlets, and RedMart.
Once again, TAGlicious wish Everyone a Happy 2018 ahead! Cheers.

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Sunday, 17 December 2017

Casa Rinaldi Mystery Box Challenge & a giveaway

Jingle bell, jingle bell, jingle all the way...Count down 7 days to Christmas!

Ding Dong! Yippee, I have received a mystery box from Casa Rinaldi. I love to receive presents like everyone here.. In the mystery box, it contained Casa Rinaldi Bay Leaves, Casa Rinaldi Dried Tomatoes In Vegetable Oil, Casa Rinaldi Extra Virgin Olive Oil 100% Italian In Spray Bottle, Casa Rinaldi gnocchi, Casa Rinaldi Black Balsamic Pearls (Perla Nerla) & a $20 Supermarket vouchers to purchase ingredients needed for the cook off. The challenge given is to use all the items received to whip out a meal. :) I am ready for the game! 
I am going to prepare a Christmas lunch for my hubby. I hope this post can give u some ideas for the upcoming Christmas treat preparation too! 
Among the ingredients received, I love the Casa Rinaldi Black Balsamic Pearls (Perla Nerla) the most! My first time using & fall in love with it. We love the pearls bursting in every bites when eating. It’s so refreshing & tasty. It’s great for garnish & add flavor to the dish too! 

Egg & Cheese salad served with sun dried tomatoes & balsamic vinegar pearls
(Serves for 2 pax)

  • 1 head Romaine Lettuce
  • Some cream cheese wedges 
  • 1 hard boil egg
  • Balsamic vinegar pearls 
  • 2 slices sun dried tomatoes
  • Some salt & pepper to taste
  • Extra virgin olive oil 

  1. Plate the lettuce first. Assemble the eggs, cream cheese, sun dried tomatoes & top with some balsamic vinegar pearls. Lastly, spray some extra virgin olive oil, salt and pepper before serve. 

Bay leaves stew chicken served with Gnocchi
(Serves for 2 pax)

  • 3 chicken thighs 
  • 10pcs bay leaves 
  • 1 tablespoon dried parsley flakes
  • 6 cloves garlic
  • 3 slices sun dried tomatoes 
  • 400ml chicken broth 
  • Some Salt & black pepper
  • Some Extra virgin olive oil 

Prepare the Gnocchi
  • 300g gnocchi
- Boil water in a pot. Add in some salt & oil. Add in the gnocchi when water is boiling. Cook for 5mins. Drained it & set aside for later use. 

  • Balsamic vinegar balls 
  • Dried parsley flakes 
  1. Washed and dry the chicken thighs with kitchen towels. 
  2. Marinate it with some salt, black pepper & extra virgin olive oil. 
  3. Heat up the skillet. I spray some extra virgin olive oil on the pan. Pan fried the both side of the chicken thighs for 5 mins each. 
  4. Transfer the chicken thighs on a baking dish or cast iron pot. Add in the chicken broth, sun dried tomatoes, bay leaves, garlics, dried parsley. Give it a quick mix and send the dish to oven to baking for 30 mins at 170C. 
  5. Plate the cooked Gnocchi on a plate, Lay a pcs of nicely baked chicken thigh, add the sauce on top of the chicken & gnocchi & garnish with some dried parsley & balsamic vinegar pearls. It’s ready to serve! 

Collaboration with #CasarinaldiSG. May this season brings you joys & gifts of happiness. They are giving away 3 Casa Rinaldi mystery box with $168 worth of products at 

Casa Rinaldi products are available at NTUC finest & red mart

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Saturday, 2 December 2017

Bananas & Blueberries Pancakes

What will u do when u have over ripen banana? Of course, I will use it for my bakes or smoothies! Over ripen bananas are full of flavor, easier to digest & higher levels of antioxidants. 

Blueberries season is here again too, big fat blueberries are easily available in supermarket now at reasonable price. I am going to add into the recipe i am going to share today!

This pancake recipe is super easy to follow and taste super yummy. The blueberries are bursting all over when u enjoy the pancakes. :)
Bananas & Blueberries Pancakes
(Make 10 regular size)
  • 150g All purpose Flour
  • 200ml milk 
  • 30g honey
  • 1 large egg
  • 6g baking powder 
  • 2 medium size ripen bananas, mashed
  • 125g blueberries, washed & tap dry
A little oil for your skillet/pan

  1. Put everything together in a baking bowl except mashed bananas & blueberries.
  2. Mix well till batter is smooth.
  3. Add in the mash bananas and mix well.
  4. Add in the blueberries and mix well then put aside for it to set for 10 mins. 
  5. Heat up a skillet with some oil 
  6. Make sure your skillet is hot, add in a scoop of pancake mixture. 
  7. Once you see bubbles, flip the pancake. Let it cook for another 1 min & it is done. Continue the steps till you finish all the pancake mixture.
Pancake batter. :)
Note: If you don't have/do not love blueberries, you can omit it and turn this recipe to Banana pancake too. :)

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