The Foodie Blogroll

Microwave Cupcake + Two Different Types of Salmon + Peas and Prosciutto (Without the Prosciutto) + Spinach Dip

Recipe taken from here

Microwave Cupcake

I love making cupcakes and cakes, but since there's only myself and one other person living in the house it seems foolish to make a whole batch or a whole cake for just the two of us. So when I found a recipe for a cake in a mug instantly I was drawn to it of course. My friend and I had decided to have a movie marathon day, and I thought what better dessert to make than an individual cake, not only is it perfect in size, but it's more special, I mean it was made SPECIFICALLY for YOU. It was great. I got really worried when I was microwaving it because it became to gigantic it looked like the cake was about to jump out of the mug, however the last couple seconds of the cake being in the microwave it decided to settle and become small, which made me happy. My friend loved it, it was moist and just the right amount of richness. I decided to top it with fresh fruit and confectioner's sugar.

  • 3 tbsp plain flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon powder (optional)
  • 1/4 tsp baking powder
  • 2 tbsp caster sugar (more or less)
  • 2 tbsp cocoa powder
  • 1 egg
  • 2 tbsp oil
  • 2 tbsp milk


Combine & Whisk all ingredients together in a bowl. Pour content in a coffee mug.

Cook for about 2.5 minutes on full power in microwave. (Cooking time may vary a little with the power of your microwave)

Microwave Cupcake

For dinner I had decided to make two different kinds of salmon. I figured I would make these two because I had them in my recipe box for a long time and figured I might as well kill two birds with one stone. They were both absolutely fantastic. The one that I preferred however was the salmon with soy sauce and brown sugar. Oh boy, I can't even tell you about the flavour of these two salmons, it's something you have to make for yourself to see, definitely an enjoyable meal!

Soy Sauce and Brown Sugar Grilled Salmon

Soy Sauce and Brown Sugar Grilled Salmon

Recipe taken from here

  • 1 1/2 pounds salmon fillets
  • 1 teaspoon lemon pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup olive oil

In a small bowl, stir together lemon pepper, garlic, salt, soy sauce, brown sugar, water, and oil until sugar is dissolved. Place fish in a large resealable plastic bag. Pour soy sauce mixture over fish and seal bag. Refrigerate for at least 2 hours. Lightly oil grill grate and preheat grill for medium heat. Place salmon on the preheated grill; discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Asian Salmon

Asian Salmon
Recipe taken from here

  • 2 1/2 tbsp low-sodium soy sauce
  • 1 tsp rice vinegar
  • 1 tsp lemon juice
  • 1/4 tsp oyster sauce
  • 1/8 tsp fish sauce
  • 1/8 tsp dark (toasted) sesame oil
  • Dash chili powder
  • 1/2 tsp slice scallions or chives
  • 2 cloves minced fresh garlic
  • 1/4 tsp minced fresh ginger or 1/8 tsp powdered ginger
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1/2 lb center-cut salmon fillet

Line an 8″ x 8″ square baking pan with aluminum foil. Place salmon, skin-side down, in the pan. In a small bowl, combine soy sauce through ginger. Pour 1/3 of the soy mixture over the salmon. Sprinkle panko evenly over the salmon. Pour the remaining soy mixture evenly over the panko, making sure to soak it through. Spoon any panko that falls off back onto the salmon. Set it aside for 15 minutes.

While salmon rests, preheat oven to 500 degrees F. Roast salmon for 15 minutes. Remove from oven, and wrap the aluminum foil around the salmon. Let rest for 10 to 15 more minutes. Serve hot

Peas and Prosciutto (Without the Prosciutto)

Recipe taken from here

  • 3 tbsp unsalted butter, divided
  • 1 spring onion or 2 scallions, chopped
  • 1 large garlic clove, chopped
  • 1 lb fresh or frozen peas
  • Salt
  • Freshly ground black pepper
  • About 2 ½ ounces thinly sliced prosciutto, torn into bite-size pieces

Melt about half of the butter in a large skillet over medium heat. Add the onion and garlic, and cook slowly to soften. Do not allow to brown. Add the peas, stir to combine, and then add the remaining butter. Season lightly with salt and pepper. Cook, stirring occasionally, until the peas are tender and sweet, about 10 minutes. Add the prosciutto, and stir to mix. Then turn off the heat, cover the skillet, and allow to sit for 5 minutes. Taste, and season as needed.

Serve warm.

Spinach Dip

Spinach Dip

This was just something I whipped together. I was in the mood to make a dip and didn't really feel like following a recipe. I had spinach left in the fridge from the Farmer's Market and figured what better way to use up the spinach than to make spinach dip? Hearty and delicious! It did turn out quite well if I do say so myself, it was gone within the first few minutes of it being served.


  • A couple squirts of lemon juice
  • Sea salt and pepper to taste
  • Bunch of fresh parsley
  • 1 tsp dill
  • 1 container of sour cream
  • 3 tbsp herb and garlic cream cheese
  • 2 cloves of garlic
  • 2 green onion stalks
  • 1 bag of fresh spinach

In a medium bowl toss all of your ingredients together. Let rest for a few minutes to allow the ingredients to pick up the juices. Serve with pita bread or nachos.


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