Condense Milk Chiffon Cake

It's been a while since the last time I made a cake. So it's time to make sure that I've still been able to make such a thing!! Even though it's not perfect but at least it passed my testers's standard !

The recipe could be found here . ( I adapted the recipe by using chiffon cake pan which is the reason why I call it '"chiffon cake" instead of cotton cake as the original recipe )  

Mexican Ranch Chicken Salad

My husband has been on diet and I, as a personal chef, have to do my best to help him reach the goal! And this salad came from my google search which turned out to be a great dish and really pleased my hubby !

The recipe could be found here.

Kenyan Corn & Bean Salad

I've fallen in love with fews of Kenyan dishes when we went there for our Safari trip early this year..so when we got back to HK, I googled and got few more Kenyan interesting recipes including this one!

The original recipe is to make a stew but I decided to change it into salad form, so I slightly modified the recipe to make my own version ! Served it as my hubby's healthy lunch and he gave me nothing but great feedback !!

The recipe :

1 Tbsp of vegetable oil
1/2 large onion, chopped
3 clove of garlic, minced
2 tsp of curry powder
A large bunch of fresh kale, chopped
1 big tomatoes, sliced
2 cobs corn, husked
1 cup of cooked beans, any type, drained and rinsed
A sprinkle or two of salt and lots of freshly ground pepper

1. Cut the corn kernels from the cobs and set aside. Heat the vegetable oil in a large pot and sauté the onions and garlic over medium heat until they are lightly cooked, about 3 minutes or so. Add the curry powder andcook for another minute or so.

2. Add the kale and reduce the heat to low. Cook, stirring with a wooden spoon until the kale softens, about 10 minutes or so. Add the tomatoes, corn and beans and simmer another 10 minutes or so. Season to your taste with salt and pepper then serve