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Grill Time, Chill Time

Summer is the time of year to dust-off and clean the grill that’s been sitting around the house waiting to be used. Although I love my grill pan to bits, using a proper grill is still a different experience especially when with good company. When the time comes to grill, we like to match it… Continue reading Grill Time, Chill Time

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Vermicelli Rice Noodles, Pan-Grilled Pork Chops and Steamed Pak Choi | Three Asian Origin Meal

Another three origin meal coming from asia. Noodles cooked in the style of the Philippines, using certain ingredients for pabalok. Classic steamed pak choi or chinese cabbage. Pan-grilled teriyaki pork chops. Each carries it’s own weight from the lightest to the most filling. The most refreshing is the pak choi followed by the noodles which… Continue reading Vermicelli Rice Noodles, Pan-Grilled Pork Chops and Steamed Pak Choi | Three Asian Origin Meal

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Homemade Crunchwrap Supreme

Forgive me for not knowing this earlier but we don’t have Taco Bell in Switzerland and what a shame that is. However, many thanks to pinners on Pinterest I have now discovered the brilliance of such a meal. It was a delight and surprisingly easy to make. This is easy to bring to work as… Continue reading Homemade Crunchwrap Supreme

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I ❤ Grilling

After a quick trip yesterday, I opted to grilling as it required me to use only one pan after preparing everything such as slicing and seasoning. Easy to do and almost heavenly to eat. As you can see I even managed to add tomatoes into this dish because of how fatty the meat are. There’s… Continue reading I ❤ Grilling

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Grilled Spiesli, Corn on the Cob and Broccoli

Trust me when I say that this amount fills you up completely without going for seconds. I was in such a mood to use my cast iron grill. Just imagine the seasoned meat, the smokeyness after smothering the vorn with seasoned butter. Tossssing the Broccoli in the strainer without sacrificing the freshness and into the… Continue reading Grilled Spiesli, Corn on the Cob and Broccoli

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Grilled Sandwiches

This is so easy and since we don’t have a microwave to use at work, lunch is best served as a sandwich as opposed to cold pasta or cold anything that should be heated up.

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Grill Masters

Night grilling works for us too. As part of trial, hubby grilled sausages and t’was a night of fatty, smokey, deliciously savory meat. No regrets on how much we ate. Our next grill challenge will include aubergine, bellpeppers, steak, and corn.