Rolled omelette sidedish Gyeranmari 계란말이

 Adapted from Maangchi



3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper, Jarlsberg cheese, nori sheets, olive oil, Korean zucchini (finely shredded).



  1. Crack 3 large size eggs and put it into a bowl.
  2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper
  3. Heat up a non-stick frying pan over medium heat and spread a little olive oil.
  4. Cook the onions and the zucchini. Add to the egg mixture.
  5. Pour about ⅓ of the egg-onion-zucchini mixture on the pan and spread it thinly by tilting the pan.
  6. Layer cheese and nori over the egg pancake.
  7. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
  8. Repeat this step of 4 and 5 until the egg mixture runs out.
    *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
  9. Make a long rectangle box shape by cooking 4 sides.
  10. When the omelette cools down, cut it into bite size and serve it with rice.



Bulgogi + Cheese Gozleme

The BEST of Korea and Turkey! XD

Adapted from Phoodie’s Spinach and Feta Gozleme recipe

MAKES 4 (1 per person is a light lunch)

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Ingredients [Gozleme Dough]:

  • 2 cups (250g) Self-raising flour
  • 220g full fat natural greek yoghurt OR 2 tubs of Chobani Plain Greek Yogurt (170g each)
  • 1/2 teaspoon salt
  • Extra flour for dusting
  • Later – oil of your choice

Ingredients [Bulgogi + Cheese filling]:

  • Canola oil spray
  • 1 cup spring onions (diced)
  • 3 cups Marinated Bulgogi (I used Costco’s but Woolworths is fine too!)
  • 2 cups Shredded Mozzarella
  • *Optional BUT recommended – > Lemon Wedges (to serve)

Directions [Gozleme Dough]:

1. Place yoghurt in a bowl.

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2. Whisk it up with a fork so that it becomes “flat”, add salt and mix some more.

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3. Slowly add the flour, whilst stirring at the same time until it combines to yield a firm and only ever so slightly sticky dough.

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4. Once combined, knead on a surface lightly dusted in flour and then form into a ball.

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5. Place in a bowl and cover with cling film, Leave to rest for 15 minutes.

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6. After 15 minutes, take it out of the bowl and cut it into four quarters.

7. One at a time, roll out the dough quarters. You want to get it paper thin, thin to the point that it is ALMOST see through.

*Tip: When rolling dough out, be sure to flour both sides so that the dough doesn’t stick to the rolling pin OR the table. Another good thing to do is oil your hands by wearing kitchen gloves and spraying a bit of non-stick cooking spray onto them and then massaging the oil in so that your ‘hands’ are essentially non-stick! 

Directions [Bulgogi + Cheese Gozleme]:

1. Stir-fry the marinated bulgogi with the canola oil or whatever oil of your choice (i.e. coconut or olive) until cooked through.

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2. Stir in the spring onion and set aside to cool.

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3. Add about one large handful of the cooked bulgogi and spring onion mixture to the dough should have been rolled out (step 7 above).

4. Sprinkle with shredded mozzarella.

5. Fold over and seal edges using the end of a fork, or just your fingers is fine.

6. Slam the little baby into a hot, oiled pan (I used the oil from my marinated feta but olive is just as good).

7. Flip it when golden and cook the other side.

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8. Cut with a pizza cutter, kitchen scissors or knife and serve with lemon wedges!

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My mum is always the first in line to taste-test!

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Tradtional Turkish Pancake

Alternative fillings:

Beef Filling:

  • 400 grams beef mince
  • 1 tablespoon olive oil
  • 1 onion
  • ½ teaspoon sweet paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste

Peri-Peri Chicken Filling:

  • 400 grams shredded chicken seasoned w/ peri-peri sauce
  • 1 tablespoon olive oil
  • 1 cup continental parsley/spinach
  • 1 cup crumbed feta
  • Salt and pepper to taste

Italian Filling:

  • 200g salami
  • 1 tablespoon olive oil
  • 1 cup sundried tomatoes OR jalapenos
  • 1 cup shredded mozzarella
  • 1/2 cup cooked leek OR spinach OR some vegetable of your choice
  • Salt and pepper to taste


Omelette + Rice = OmuRice


  • Eggs (x 2)
  • Carrot (1 *very* small)
  • Asparagus (4 spears)
  • Mushrooms (1/8 cup)
  • Onion (1 small)
  • Shredded Parmesan (1/4 cup)
  • Cooked rice (1 cup)
  • Olive oil ( 1 1/2 tbsp)
  • Pieces of ham (bacon or other deli meat can be substituted)
  • Pepper and salt to taste


  1. Dice the carrot, broccoli and onion and set aside separately.
  2. Crack 2 eggs and whisk until smooth. Season with a pinch of pepper and salt. Set aside in a separate bowl.
  3. Pour egg mixture into a large flat, round fry pan with 1/2 a tablespoon of olive oil to coat the pan. Try to make a nice round shape with the egg as it sets.
  4. Flip the pancake-like egg in the pan so that both sides are cooked *quite* well. Set aside on separate plate.
Egg pancake - for OmuRice

Egg pancake in anticipation of fried rice to make it complete!

5. In a separate pan, add 1 tablespoon of olive oil and then first the carrot, then the onion and finally the asparagus and mushrooms. Stir-fry until cooked through.

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6. Add the rice and ham to the vegetables and stir-fry until golden-brown at edges.

Ham and rice added. NB: I used mixed grain rice - hence the colour. White rice works just as well and looks prettier but this rice is kind of healthier... >.>

Ham and rice added. NB: I used mixed grain rice – hence the colour. White rice works just as well and looks prettier but this rice is kind of healthier… >.>

7. Give a good stir for about another minute or two. Add salt and pepper to taste.

8. Place the egg pancake in a rounded bowl so that it lines it.

Careful, now...

Carefully lining the bowl with the egg pancake…

9. Add the Parmesan into the egg pancake bowl.

Now for the cheese...

Now for the cheese…

10. Add the fried rice to the rounded bowl and compress.

Now comes the rice...

Now comes the rice…

Be sure to flatten the rice with a spatula so that it is tightly packed.

Be sure to flatten the rice with a spatula so that it is tightly packed.

11. Flip the rounded bowl upside-down onto a flat plate.

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Now all it needs is...

Now all it needs is…




Some garnish completes it!

Some garnish completes it!

12. Serve with tomato sauce, Tabasco sauce or any (if any) condiment of your liking. Enjoy!

Tip: A sprig of something green makes it even more appetizing!

Bon Appetit!




Cheesecake Stuffed Strawberries

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Adapted from Nutmeg Nanny


  • 1 lb large strawberries
  • 8 oz. cream cheese, softened (can use 1/3 less fat)
  • 3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
  • 1 tsp vanilla extract
  • graham cracker crumbs


  1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.

2014-09-04 06.13.412. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Tip: If you are a lazy and kind of risk-taking person like me, mix cream cheese with jam instead to make the cheesecake filling. Then top with any kind of crumby cookie for the cheesecake crust.

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3. Enjoy!

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The Humble Strawberry… what would we do without you? o.O