Dijonnaise mustard

BLT Steak Salad

I missed out the cheese that would've made it look just that little bit better.

So it’s common knowledge I love beef. I also love having myself a good BLT sandwich.

My parents are currently away in Malaysia, and will only be back later in week. With my Dad not around to make dinner, the responsibility naturally fell on my shoulders to “tank”. I blame my ovaries — wait, before you freak out at my preposterously crude remark, do understand it’s because I have two brothers and being the only daughter… You get my drift.

Now this is really a challenge. Settling my meal is easy; I’m O.K. with quick salads or sandwiches. My brothers? Hm, not so much.

Check out my attempt at striking a balance: give and take, with a little compromise.

Read on for the recipe!

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Cajun Root Beer Steak with Sweet Peas

Can't say how much I love beef, mmm.

Ever had one of those sudden revelations lingering in the realm of exotic flavours? That aha! moment when you’ve got different foods in your mouth and your tastebuds tell you “oh my goodness, this just might work”?

I can’t imagine how else it could’ve dawned upon Roger Mooking that steak should be marinated with root beer, if he hadn’t had half-chewed beef in his mouth while taking a huge gulp of A&W.

Because, trust me (and trust me because I’ve tried), the two are a match made in heaven.

To have them separately is one thing, but root beer infused steak? Ohhh, there’s a whole new world.

Read on for the recipe!

Deviled Avocado Eggs

Deviled Avocado Eggs served with cherry tomatoes and walnut wholemeal bread.

Eggs are good for you. No matter these are presumably from the Devil. Let me repeat myself: eggs are good for you.

On an interesting side note, a quick search on Google (Wikipedia, more like) will tell you that the name originated somewhere in the 18th or 19th century, and is used to refer to “spicy or zesty food”. Not sure if today’s featured dish is necessarily spicy, but you can be sure I added just enough zest to it!

Definitely a healthier option than your usual Deviled Eggs, I’ve used only half the amount of egg yolks and replaced it with tons of avocado instead — ah, that’s easy to guess, considering the name I gave this dish. But, for the special ingredient that gives this version an “Ely twist”, you’ll have to read on.

Read on for the recipe!