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Category Archives: Roasting

Paprika Roasted Mixed Nuts


My first post on roasted nuts was just a simple, basic one. I remember the first time we visited a local farmers market and there was this man who roasted various types of nuts at the market with different sorts of flavour. His stall was very popular and I understood why as soon as I tasted the samples he had on hand. Caramel, honey, tamari, hot and spicy, wasabi and more. However, I cannot remember if he had any that is with paprika. My intention was to use smoked paprika but then I realised that I didn’t have any in my pantry, except just the normal paprika. Well…normal it is.

Paprika Roasted Mixed Nuts


500 gm Raw Mix Nuts
1 teaspoon Paprika
1 tablespoon Grapeseed Oil


1. Preheat oven to 180°C.
2. In a large bowl, toss mix nuts, paprika, oil to combine and season with salt.
3. On a baking pan, spread the nuts evenly. Place them in the oven and stir occasionally. Roast for about 5 to 10 minutes or until lightly browned.
3. While it is still hot, sprinkle some salt and let it cool. Store the nuts in an airtight container.

The paprika is very mild to the taste, while the salt covering these roasted nuts gives that expected crunchiness with freshly roasted nuts. What I enjoy with this blend is that the flavour is not overpowering but enough to give that pleasant taste.





We Love Nuts!


Almonds, hazelnuts, brazil nuts, pistachios…the list goes on. We all love nuts and we know the nutritions that comes with it. But that is not what this post is all about, lets leave that discussion to the health experts.

I feel nuts should be in everyone’s pantry, except those who are allergic to them of course. Not just using them for when you are baking but it is convenient for when you feel like a quick snack be it at home, at the office or when you’re on the go.

We use to buy nuts from the local supermarket and I find some of them have too much salt or too sweet and there were occasions where I just couldn’t eat them because they have gone stale. Mind you, there are good quality ones out there, but we thought why don’t we just roast them ourselves, it can’t be that hard. Guess what, it is easy and we have been doing that ever since. We would buy a pack of raw mixed nuts from the local grocer and roast it however we like.

List of flavour is endless. They are easily roasted in the oven or even in a pan, with or without oil. For this badge, I chose to make just an easy one and I hope to share different other flavours in future posts. So, let’s go nuts!


500 grams raw mixed nuts


1. Preheat oven at 180°C.
2. On a baking pan, spread the nuts evenly. Place them in the oven and stir occasionally. Roast for about 5 to 10 minutes or until lightly browned. Do not leave the nuts in the oven for too long, nuts still continue to cook even after you have remove them from the oven.
3. Sprinkle some salt and let it cool. Store the nuts in an airtight container.

The fragrant of freshly roasted nuts will linger in your kitchen and there is nothing better than a handful of warm roasted nuts.



Easy Roast Beef

Sunday roast? Well, I don’t think one have to wait until the weekend. Any day is a good day to have your favourite roast. I have tried different recipes and methods. With mustard, without mustard, served with yorkshire pudding, mashed potatoes and the list goes on. Whatever it is I enjoyed every one of them and this time around, I chose to prepare it this way.

I do realise that I am using vegetable stock instead of beef stock but hey, what can I say I do tend to improvise and may I say it tasted just as good.

Easy Roast Beef


1 kg top rump

2 teaspoon butter

About 5 good size new potatoes, scrubbed.

4 tablespoon olive oil

1 tablespoon cornflour

600 ml vegetable stock (that’s what I had in the fridge)

Salt and Pepper

Steamed Green beans and 4 ears of corns to serve


1. Preheat the oven to 220C. Heat butter and 1 tablespoon olive oil in a roasting pan and cook the roast until well browned. Remove roasting pan from the heat and season the beef with salt and lots of black pepper. Cover the beef with foil and cook in the oven for 45 minutes.

2. Meanwhile, cook the potatoes in a pan of boiling water for about 5 minutes, drain.

3. Heat oil in a baking tray on the stove top, add the potatoes turning them in the oil until well coated. Place the pan of potatoes in the oven and roast for 15 minutes. Then uncover the beef and roast with the potatoes for a further 15 minutes.

4. Remove beef and potatoes from the roasting pan. Cover the roast loosely with a foil to let it rest. Meanwhile, place the pan on the stove top, combine the cornflour with a little bit of water to form a paste (this is to avoid lumpy gravy) then stir it into the pan juices, cook for about 1 minute. Then add the stock, scraping the pan making sure you don’t waste the yummy bits. Bring it to the boil, stirring until gravy reduces and thickens slightly.

5. Serve with steamed green beans and corn.

Make a sandwich or two with the left-over meat. Lunch is covered…easy!

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