Eat

Flavours Of The Month

Expand your kid’s palate with these healthy recipes, which introduce new tastes and ingredients. They’re surprisingly easy to make, too.

Portrait of Tammy Strobel

Expand your kid’s palate with these healthy recipes, which introduce new tastes and ingredients. They’re surprisingly easy to make, too.

My Reading Room

Watermelon gazpacho with greek yogurt dressing

Serves 4 

Ingredients

300g watermelon

200g bread

15g garlic

800g tomatoes

80g red capsicum

200ml olive oil

5ml sherry vinegar (from supermarkets) or freshly squeezed lemon/lime juice

Garnish

2 boiled eggs, grated

100g Greek yogurt, blended with 20ml olive oil to create an emulsion

Chives, chopped (optional)

1 Clean and chop watermelon, bread and vegetables. 

2 Put them into a blender together with olive oil and sherry vinegar. Mix for 6 minutes and strain.  

3 Season with salt and pepper, then set aside in the fridge.  

4 When ready to serve, pour the gazpacho into a bowl till ¾ full. Top with eggs on top and drizzle over Greek yogurt emulsion. Sprinkle chives on top to serve.  

My Reading Room

Grilled salmon with green apple, with cold garlic and almond soup 

Serves 1  

Ingredients

200g green apples

90g almonds, roasted

15g garlic

150ml water

150ml olive oil

30ml sherry vinegar

100g salmon, grilled

Garnish

Green apple, diced

4 grapes, halved

Chives, chopped (optional)

1 To make garlic and almond soup, clean (but do not peel) green apples. 

2 Blend with the rest of the ingredients (except salmon) for 6 minutes, season with salt and pepper, then strain. Set aside in the fridge.  

3 Grill salmon till fully cooked. In a shallow bowl, place salmon skin side facing up and ladle the amount of soup you prefer around the salmon. 

4 To serve, sprinkle apples and chives on top of salmon with grapes.  

My Reading Room

Pumpkin, quinoa and sundried tomato salad with crispy kale

Serves 1 

Ingredients

250g pumpkin

40g quinoa

25g sundried tomatoes

30g garlic sprouts (from wet markets), sauteed, or garlic or spring onions, chopped

30g kale

1 lime, zest

1 Preheat oven at 180 deg C. Wrap pumpkin with aluminium foil and roast for 30 minutes. Unwrap, peel and portion at your preference, preferably cubes of 3cm to 4cm. 

2 Boil quinoa with a water ratio of 1:3 till water has been soaked up and quinoa is cooked.  

3 Cut sundried tomatoes and garlic sprouts into smaller pieces. Sautee the garlic sprouts.  

4 Clean kale and toss with olive oil until well coated. Spread on a baking sheet and bake at 160 deg C for 15 minutes, then turn over to bake for another 10 minutes.  

5 Place pumpkin cubes at the bottom of a plate. Mix quinoa with sundried tomatoes and garlic sprouts, and place on top of pumpkin cubes.  

6 Top with crispy kale and finish with grated zest. 

Jordi Noguera, FOC Group’s executive chef and co-owner, contributed these recipes.
Jordi Noguera, FOC Group’s executive chef and co-owner, contributed these recipes.

PHOTOGRAPHY VERNON WONG

ART DIRECTION & STYLING JOYCELYN KOH

TABLEWARE METRO