What's better than ramen? DIY somen!

Pricey bowls of cold ramen salad have never been my thing (I mean, $12 for canned corn and tacky noodles?!?), and neither have greasy, slick portions of pork bone soup. In celebration of the weather finally making a turn for the positive (literally so), I present to you  a tangy, refreshing noodle dish that can be served either hot or cold.

Ingredients

Broth (Recipe inspired by and adapted from La Fuji Mama)
- 2 cans coconut milk
- 2-3 cups water
- 3 tbsp olive oil
- 2 tbsp lemongrass powder
- 1 stalk leek, chopped
- 1 bunch cilantro*
- 5 cloves garlic, minced
- 1.5 tbsp thyme
- 3 limes, juiced*
- 1/4 cup soy sauce
- 1 tbsp granulated sugar
- 3 tbsp sea salt (or as required)

Somen Noodles
- 4 bunches uncooked somen noodles
- 3-4 mini cucumbers
- 1/2 can corn kernels
- 2 nori sheets
- 1/3 cup sesame seeds
- 2 eggs
- other toppings of choice*

Pickled veggies (optional) (Recipe adapted from White on Rice Couple)
- 1 medium daikon
- 3 large carrots
- 1 cup white vinegar
- 1/3 granulated sugar*
- 1 cups water

Directions:

Part i:  Broth
1) Clean cilantro thoroughly and remove any wilted stalks. Pat dry and set aside.
2) In a large pot, sautee leek and garlic in olive oil over medium-high heat for several minutes or until fragrant.
2) Add in lemongrass powder, thyme, granulated sugar, and approximately one cup of water. Allow to simmer gently.
3) Combine coconut milk, water, and lime juice. Add into the pot.
4) Allow the mixture to simmer for a few minutes before stirring. Mix and reduce the heat immediately if the mixture begins to boil vigorously.
5) Add in soy sauce and salt. If necessary, adjust the amount of salt to your preference.
6) Remove from heat and set aside.
7) Add in cilantro several minutes before serving to prevent excessive wilting. (Please note: I added in the cilantro while preparing the broth, but would recommend performing this step later on instead.)

Part ii: Somen Noodles
1) In a shallow pot, bring water to a boil and add in somen noodles. Cook for 5-8 minutes, or as directed on the packaging, and remove from heat. Drain and rinse with cold water before floating over an ice water bath until ready to serve.
2) Thoroughly wash and skin mini cucumbers, leaving thin trails of skin on each strip. Discard the centres (or reserve for smoothie-making). Transfer cucumber strips into a serving bowl.
3) Cut nori into thin rectangular strips, roughly 1 in in length and 1 cm in width. Transfer to a serving bowl.
4) Place sesame seeds in a shallow pan and toast over low heat, mixing every so often. Once lightly browned, remove from heat and transfer to a serving bowl.
5) In a shallow pan (or medium-sized skillet), bring water a roaring boil. Immediately reduce the heat until only a few bubbles float to the surface.
6) Crack one egg into a shallow dish and slowly lower into the water. Allow the egg to poach for 3-4 minutes. Remove and cool in a bowl of water. Repeat with the remaining egg.
7) Transfer corn kernels into a serving bowl.
8) Set aside cucumber strips, nori strips, toasted sesame seeds, poached eggs, and corn kernels until ready to serve.

Part iii: Pickled veggies (optional)
1) Thinly slice daikon and carrot into strips. Place into a large bowl and cover with white vinegar and sugar. Add water and allow to pickle for about one hour.
2) Set aside until noodles are ready to serve.

Part iv: Compilation
1) Combine broth and somen noodles at the desired ratio and add toppings.
2) Enjoy!

Notes
- Try to obtain the freshest cilantro possible in order to maintain a grassy hue even after submerging in steamy broth.
- Pickled veggies should be served as an appetizer. Refrain from fully submerging them into the broth as it can cause the broth to become unnecessarily sour.
- I added 3 tbsp of granulated sugar and two cups of water to my pickled veggie mix and the outcome was lacking in flavour. The amounts in this recipe have since been adjusted to yield a more desirable finish.
- The resulting broth was found to be a bit bland, therefore I would highly suggest adding in a greater amount of salt than indicated above in Part i). For optimal results, taste the broth after the addition of lime juice and adjust as needed. Alternatively, feel free to reduce the amount of lime juice.
- During the egg poaching process, a shallow pot was utilized instead of a shallow pan/skillet. However, after experiencing a frenzy of egg whites roaming wild within the water, I would highly recommend using a skillet instead.
- Omit the egg for a low cholesterol variation or an entirely vegan option.
- Feel free to add whichever other toppings you desire, whether that be miso marinated eggplant, sweet potato, etc.
- I have opted to omit any spicy elements, but feel free to add chili flakes to render the dish to your liking.

I've been coveting an afternoon tea set (sometimes called a "high tea set" if it consists of three tiers) for what's seemed like years.

There's just something about the tiers and overall design of the food presentation apparatus that enhances the visual appeal of the items placed on it. Needless to say, I got to work creating a few items to photograph on the set as soon as I possibly could. (It was also incredibly hot outside, making it an unseemly decision to shoot Ribfest happenings.)

Confession: an authentic afternoon tea set should consist of a greater variety of food items, though the level of difficulty to craft delicate finger sandwiches and dainty English-style desserts wasn't apprehended until midway through the cooking process. From this, I would highly recommend planning the sequence in which the items are made and suggest to prepare desserts in advance.

Ingredients

Finger Sandwiches
- 3-4 slices of whole wheat bread*
- 1 cup baby potatoes, mashed and chilled
- 1 stalk green onion
- 1 tbsp wasabi*
- 2 tbsp half & half cream

Watermelon Tarts
- 1/2 cup unsalted butter*
- 2/3 cup all-purpose flour
- 2/3 cup of watermelon
- 2 eggs
- 1/3 cup milk
- 1/4 cup granulated sugar

Earl Grey Jelly
- 4 tbsp Earl Grey loose tea leaves
- 2 1/2 - 3 cups milk
- 1 package Knox gelatin powder
- sweetener*

Directions:

Part i:  Finger Sandwiches
1) Chop green onion into 1/4 inch to 1/2 inch pieces. Add to mashed potatoes and mix well.
2) Add cream to mashed potatoes and mix well. Add wasabi and mix again, ensuring that the contents are thoroughly combined.
3) Chill in the fridge for about half an hour.
4) Meanwhile, cut the bread into various (crust-less) shapes using cookie cutters of varying sizes. I have chosen a large star cookie cutter, as well as a small, scalloped one.
5) Spread mashed potato mixture between the bread layers. Set aside.

Part ii: Watermelon Tarts
1) To make the crusts of the tarts, mix cold, unsalted butter with the flour. Gradually incorporate the butter into the flour using your fingertips. Continue 'kneading' until a cohesive property is witnessed.
2) Preheat the oven to 350 F and thoroughly grease a mini cupcake pan. Spoon the butter-flour mix into the pan and press until the mix covers compartment uniformly. Ensure that the centre is at a lower elevation than the rest of tart crust so that the fillings will not spill.
3) Bake the tart crusts for 20-25 minutes.
4) During this time, make the custard filling by whisking two eggs with granulated sugar and milk.
5) Float the mixture over a bain marie (aka hot water bath) until it thickens, forming a custard. Chill the custard in the fridge until ready to use.
6) Using a melon baller, make about twelve small watermelon spheres, or as many as there are tart crusts.
7) Remove the tart crusts once golden brown and let sit for 2-3 minutes. Remove from the pan and let completely cool.
8) Remove the custard filling from the fridge and place into a piping bag, or a Ziploc bag with one end snipped off. Pipe the mixture onto the tart crust in a circular motion, working from the edges of the crust towards the centre. Repeat this for each tart crust.
9) Carefully pat the watermelon spheres with a paper towel to absorb excess moisture. Place on top of the custard filling.
10) Serve immediately, or chill to enjoy at a later date.

Part iii: Earl Grey Jelly
1) Add milk and tea leaves into a small saucepan. Bring the saucepan over a stove turned on medium heat.
2) Steep the Earl Grey tea leaves in milk for about 30-40 minutes, stirring constantly and making sure that the milk does not boil.
3) Gradually add in sweetener of choice. (Note: In my haste, the need to add sweetener completely skipped my mind. For your own purposes, use your preferred solid or liquid sweetener to enhance the flavour of the jelly to your desired taste.)
4) Dissolve the gelatin powder with a small amount of hot water, and add into the saucepan once the milk has reduced to half and the mixture has turned a rustic orange hue. Stir to mix completely.
5) Stir well and remove the stove and let cool completely. Remove the tea leaves using a strainer once cooled, or simply toss the tea filter bag if using one. Feel free to transfer the mixture to a bowl and float over an ice water bath to reduce cooling time.
6) Pour the mixture into jelly molds and let sit in the fridge for at least 2 hours.
7) Remove the jelly from the molds and refrigerate until ready to serve.

Notes
- Whole wheat bread was used in this recipe, though it can also be substituted with enriched white bread or multi-grain bread depending on preference.
- The amount of wasabi to be added to the mashed potato mixture can be adjusted to taste. 1 tbsp is enough to distinguish the flavour, but not so strong that it will cause nasal congestion.
- It is recommended to keep the skin on the baby potatoes for added texture and flavour; a small knob of butter can also be added to the mashed potatoes for a creamier finish.
- For the tart crusts, one can choose to add more butter for a less crumbly crust and richer flavour. The shells that were made utilizing this recipe stayed intact, though the edges did crumble slightly.
- As mentioned above, it is important that sweetener is added to the Earl Grey jelly mixture prior to refrigerating.

After having visited Sweet Note Desserts on a recent trip to Markham and having a taste of their renown Milk Bottle Desserts, I couldn't help but be inspired to create some chilled bottled desserts of my own.

As it was a rather impromptu lazy afternoon project, I couldn't be bothered to incorporate flavours such as sesame or hazelnut into it. Instead, I went for the incredibly easy options of honey milk (literally just milk sweetened with a hint of honey) and coffee (using regular instant coffee granules).

(The amounts used in this recipe are not exact as I didn't measure out specific quantities while preparing the jellies, however, the concept of the preparation process remains the same as for any jelly-based dessert.)

Ingredients

For the milk honey jelly:
- 1/2 cup skim milk *
- 1/8 cup of half & half cream
- 3 tbsp honey *
- 3-4 tbsp gelatin powder 
- 3/4 cup of water

For the coffee jelly:
- 2-3 tbsp instant coffee granules
- 1/3 cup brown sugar *
- 1/2 cup skim milk- 3-4 tbsp gelatin powder
- 3/4 cup of water


Directions:
1) For the coffee jelly layer, add water to the gelatin powder  and stir to dissolve completely. Set aside.
2) Combine the rest of the ingredients and add in the gelatin powder. Mix thoroughly and pour into jars of choice to set.
3) Refrigerate for at least three hours before adding another layer on top.
4) For the milk honey jelly,  add water to the gelatin powder  and stir to dissolve completely. Set aside.
5)  Combine the rest of the ingredients and add in the gelatin powder. Mix thoroughly.
6) Remove the jars containing the coffee jelly from the refrigerator and pour honey milk layer on top.
7) Let refrigerate another 3-4 hours or until set.
8) Serve chilled.

Notes
- I used skim milk and a hint of half & half cream for the honey milk layer, however, feel free to use milk of a higher fat concentration or even cream if a richer taste is preferred.
- The amount of honey/brown sugar added to the jelly can be adjusted to your preference. I generally prefer a milder taste and thus add only a small amount of sweetener.
- The amount of gelatin powder can be varied for a softer or harder jelly. Using 3-4 tbsp of gelatin powder resulted in an extremely firm jelly, so this amount can be reduced slightly for a softer effect. As I have not tested this myself, however, I cannot vouch for any varying outcomes you may receive in the dessert.

Adapted from Cook Republic's Chocolate and Assam Tea Prune Brownies, these little alcohol-infused chocolate treats were just the kick I needed in between my structural mechanics study sessions!

Though slightly higher in carbs than your normal fudgey brownie, the addition of Kahlua adds a nice, aromatic touch to these mini cupcakes. While I could have simply just used tea-soaked prunes, as the original recipe did, I recalled Cooking with Dog's Rum Raisin Truffle recipe and thought, "Why not give this a try with Kahlua-soaked prunes?". And that's exactly what I did (while adding a few raisins to the mix).

Opting for the low fat alternative, I also switched out the butter for mashed avocado.

(Recipe adapted from Cook Republic; measurements were converted from English to metric units)

Ingredients
- 3 prunes
- 1 tbsp raisins
- 4-5 tbsp Kahlua
- 1.8 tbsp plain flour *
- 1/3 cup cocoa powder
- 1/4 avocado, mashed
- 1 tsp baking powder
- pinch of salt
- 6 tbsp semi-sweet chocolate chips *
- 2 eggs
- 1 tbsp granulated sugar
- 6 tbsp no sugar added syrup
- 7 tbsp plain nonfat yogurt *
 
Directions:
1) Place prunes and raisins in a small bowl. Pour Kahlua into the bowl until it is 2/3 full. Let soak overnight.
2) Preheat the oven to 325 F. Line cupcake tin with paper liners, or use silicon baking cups.
3) Separate the eggs and place the egg whites in the freezer while preparing the other ingredients. Beat egg yolks and set aside.
4) Sift the flour, cocoa powder, and baking soda together.
5) Place avocado, chocolate chips, and sugar in a large bowl, and sit over a hot water bath. Allow chocolate chips to melt completely. Add in beaten egg, stirring constantly as the mixture thickens.
6) Remove mixture from heat and allow to cool slightly. Pour into food processor.
7) Add prunes and raisins to the food processor. Pour in remaining Kahlua. Process until smooth and transfer to a large bowl.
8) Remove egg whites from freezer and beat until soft peaks form.
9) Incorporate meringue in four portions and combine until just mixed.
10) Spoon mixture into mini cupcake lines and bake for 45 - 50 minutes.
11) Allow to cool completely before removing from tin. Enjoy!

Makes 12 mini brownie cupcakes.

Notes
- To make this recipe vegan, opt for dairy-free chocolate chips and substitute a soy/almond yogurt for plain nonfat yogurt.
- To make this recipe gluten-free, substitute oat flour or almond flour for the plain flour.
- For a more kid-friendly alternative, soak the prunes in your preferred choice of tea (as in the original recipe) or simply soak them in water.

Nutrition:
(For each mini cupcake)

Calories: 106.9
Fat:  3.1 g
     Saturated: 1.6 g
Cholestrol: 31.1 mg
Sodium: 67.1 mg
Potassium: 75.9 mg
Carbohydrates: 15.9 g
     Fibre:  0.5 g
     Sugars:  12.5 g
Protein:  1.7 g
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Vitamin A: 1.6%
Vitamin D: 1.7%
Calcium: 3.8%

I think I speak for a large majority of people on this planet when I say I'm not a morning person.
And unless you can be overly energetic without some sort of caffeine at 6 in the morning like my mom, you're probably on the hunt for something to render your senses awake.

Well here's a healthier option to caffeine: a Fruit Smoothie. But not just any ol' fruit smoothie! This one adds in an extra dose of fibre to keep you digestive system regulatory.

While it's a little high in sugar (don't worry, they're natural fruit sugars!), this smoothie is chock-full of vitamins and only have 9.2 g of net carbs! In other words, drink to your heart's content!

Ingredients
- 1 cup water
- 1 cup unsweetened almond milk
- 1/2 cup strawberries, sliced
- 1/2 cup pears, diced
- 1/3 cup water
- 3 tbsp psyillium husk


Directions:
1) Combine psyllium husk with 1/3 cup of water. Set aside.
2) Add remaining ingredients into a blender.
3) At this point, the psyllium husk should have absorbed most, if not all, of the water. Mix well and scoop into the blender.
4) Blend until smooth.
5) Pour into glasses and enjoy! *

Makes 2 servings.

Notes
- It is best to place wet ingredients into a blender first to ease mixing.
- As psyllium tends to cause liquids to congeal, this smoothie is best consumed immediately after preparation. If you prefer to chill the smoothie before serving, or to prepare it in advance, simply add a small amount of water and shake well before consuming it.

Nutrition:
(For entire recipe)

Calories: 268.8
Fat:  4.4 g
     Saturated: 0.5 g
Cholestrol: 0.0 mg
Sodium: 135.1 mg
Potassium: 1206.3 mg
Carbohydrates: 53.1 g
     Fibre:  43.8 g
     Sugars:  29.2 g
Protein:  5.1 g
---
Vitamin A: 3.2%
Vitamin B-12: 50.0%
Vitamin B-6: 46.4%
Vitamin C: 101.9%
Vitamin D: 45.0%
Vitamin E: 4.7%
Calcium: 44.3%
Iron: 59.4%

My first savoury recipe: Jajang Tteokbokki! (or  자장 떡볶이 for those that can read Korean ^ ^ /)

Inspired by Aeri's Kitchen and using the remaining vegetables in the fridge, I was able to whip this up in less than an hour. =D

Ingredients
- 1.5 cups of brown rice ddeokbokki (Korean rice cakes) *
- 4 - 4.5 tbsp jajang sauce
- 1.5 tbsp minced garlic
- 1 stalk long green onion, chopped
- 1 package (200g) frozen scallops, defrosted *
- 1 cup frozen vegetables, defrosted (opt.)
- 4 medium carrots, diced
- 3 cups of broccoli, cut into florets and separated from stalk pieces
- 2 tbsp cornstarch
- 5-6 cups water

Directions:
1) Steam carrots and broccoli until slightly cooked. They should have changed colour slightly but not become so soft that they can easily be pierced.
2) Mix jajang sauce with 2 cups of water. Combine well.
3) Heat one tbsp of vegetable/canola oil in a pot on medium-high. Combine green onion and garlic, and pan fry until fragrant (about 3 mins). Be careful not to burn the garlic.
4) Add in ddeokbokki, vegetables, scallops and diluted jajang sauce. Slowly stir in 2 cups of water.
5) Mix cornstarch with remaining water and pour into jajang broth.
6) Distribute sauce evenly among vegetables and ddeokbokki.
7) Cook until vegetables are soft and ddeokbokki is still semi-firm.
8) Remove from heat immediately and cover until ready to serve.

Makes 25 servings.

Notes
- To make this recipe to be vegan/vegetarian, omit the scallops. 
- To lower the number of carbs, substitute ddeokbokki with "cauliflower rice".

Nutrition:
(Per serving)

Calories: 47.6
Fat:  0.6 g
     Saturated: 0.0 g
Cholestrol: 2.6 mg
Sodium:  64.8 mg
Potassium: 66.6 mg
Carbohydrates: 8.3 g
     Fibre:  0.7 g
     Sugars:  1.0 g
Protein:  2.4 g
-----------------------------------
Vitamin A: 46.5%
Vitamin C: 18.4 %