Easy baked salmon recipe

I use a toaster oven which is enough for 2. Do I call toasting my food baking my food? Haha.

Baked salmon is really easy and I guess there are many variations to it. Just saw one recipe with mango today!

Anyway, this is my version.

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Baked Salmon


  1. Salmon
  2. Potatoes
  3. Carrots
  4. Salt
  5. Pepper
  6. Herbs (off the shelf herbs)
  7. Olive oil

You can add any vegetables. Broccoli and  mushrooms work too.


  1. Mix olive oil, salt, pepper and herbs in a small bowl.
  2. Spread aluminium foil over the tray.
  3. Spread some olive oil mixture on the foil. I use a silicon pastry brush.
  4. Arrange all the food on the tray. Spread olive oil mixture over them.
  5. Bake for about 20 mins.

I added a few more minutes so that the salmon skin can be crispier. I used frozen salmon straight from the freezer.

Other variations I could think of are butter + soy sauce. I think I shall try that next time!





Meatball recipe

I made meatballs! I used BBC’s as a base (see bottom for the link). I bought panko (Japanese bread crumbs) long ago to wanna try to make them but it was sitting in my cabinet for the longest time.

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panko bought from a Japanese mart

I don’t exactly use a measuring cup nor a kitchen scale; I go a lot by guesstimate now and I remember to taste my food as I go along now! The bad thing about this my food sometimes still end up being overly salty. Oops. So much for healthy living.

No particular reason on the proportion of beef to lamb, just so happen I had half a packet of minced beef left. I use a lot of frozen meat, well, I just need to thaw when I need to use them. The thing is I usually can’t finish that one packet. I think a good use would be to do meal-preps with them!

I also usually mass-crush my garlic all at once for easy cooking using a garlic crusher. Garlic is good for Chinese stir-frys and fried rice so I use it all the time when I cook. Just realized this helps to keep my hands from being garlic-smell free for weeks too but I have to deal with garlic-smell hands for a few days.


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refrigerated meatballs



  1. Minced Beef (125 g)
  2. Minced Lamb (150 g)
  3. 1 onion
  4. 1 tsp crushed garlic
  5. 1 egg
  6. 4 tbsp of panko (could be more)
  7. 1 tsp sea salt
  8. 1/2 tsp black pepper
  9. 1 tsp turmeric powder


  1. Mix all the ingredients together evenly. I used my hands.
  2. Take some of the mixture and roll it into a ball.
  3. Refrigerate them for an hour or so before using them.


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browned meatballs

I used a toaster oven to brown them before cooking them. I kept half of this in the freezer for future weekday meals. Getting quite sick of buying take-outs. Hope this meal preps work!

Meatballs were a bit crumbly when I didn’t brown them and just pan-fried them. So I guess baking them really helps!

Recipes I referred to:





French Toast Recipe

This is one of the very first thing I learnt how to cook successfully wayyy back – even before I knew how to fry an egg! I don’t think this is really French though?

It’s really simple anyway!

It’s way easier to use a non-stick pan for eggs and butter. At least I know that if in any case I burn the food I can easily wash them off!

This was my breakfast today and I totally enjoyed it! I had coffee to go along with it. 😀

Photo 26-4-17, 9 44 00 AM

French Toast


  1. Eggs x 2 (actually 1 is enough)
  2. Bread x 3 (2 slices is more ideal?)
  3. Butter – 2 thin slices off a slab

Note: I had more than enough egg mixture left over so I just kept coating the bread with layers of egg mixture to finish it up.


  1. Sugar – one teaspoon (optional)
  2. Salt – a dash
  3. Pepper – a dash


  1. Beat the eggs in a small bowl using a fork.
  2. Add in the seasoning and whisk the mixture so that it’s even.
  3. Melt the butter on low heat in a non-stick pan.
  4. Soak the bread in the egg mixture.
  5. Swirl the butter around the pan so that it’s evenly spread out (well try your best to spread it out)
  6. Put the egg-soaked bread on the pan and flip it every few minutes.
  7. When both sides are slightly browned they are ready!