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Tasteful Recipes


Cheese Toasts


Ingredients

  • 200 gm grated cheddar cheese
  • 1/4 cup chopped dill pickles (pickled cucumber)
  • 1/4 cup Telly Lite Mayo
  • 2 tablespoons chopped capsicum
  • Salt to taste
  • 1 tablespoon Lingham's Original Chilli Sauce
  • 4 slices bread (preferably bread with thick crust and coarse texture)


Preparation

  1. Preheat oven toaster.
  2. Combine cheddar, pickles, Telly Lite Mayo and
    in a medium bowl; season with salt and Lingham's Chilli Sauce.
  3. Spread on bread and toast in oven
    until melted, about 4 minutes.

Orange Aioli


Ingredients

  • 1/2 cup Lingham’s Original chilli sauce
  • 1 cup Telly All Purpose Mayo
  • 3 tablespoons fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons honey
  • 1 garlic clove, very finely chopped
  • Salt to taste


Preparation

  1. In a medium bowl, whisk Lingham’s Chilli Sauce
    with the mayonnaise, orange juice, orange zest, honey and garlic.
  2. Season with salt.

Banana Muffins


Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup white caster sugar
  • 3 ripe bananas, mashed
  • 1 cup Telly All Purpose Mayo
  • 1/4 cup softened unsalted butter
  • 1/2 cup chocolate chips


Preparation

  1. Preheat oven to 190 degrees Celsius.
  2. Grease 12 muffin cups or line with paper muffin liners.
  3. Stir the flour, baking soda,
    baking powder, and sugar together in a bowl.
  4. Add the bananas, Telly All Purpose Mayo,
    softened butter and chocolate chips; stir until well combined.
  5. Pour into prepared muffin cups to about 3/4 full.
  6. Bake in the preheated oven until golden
    and the tops spring back when lightly pressed, about 20 minutes.

Blueberry Crisp


Ingredients

  • 4 cups fresh blueberries
  • 2 tablespoons granulated sugar
  • 2 teaspoon lemon juice
  • Zest from 1 lemon
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1/2 cup Telly Lite Mayo
  • 20 gm cold unsalted butter, cut into small cubes


Preparation

  1. Preheat the oven to 175 degrees celsius
  2. Toss blueberries with lemon juice, lemon
    zest and granulated sugar until evenly coated.
  3. Place the blueberries into an 8 inch square baking dish.
  4. In a medium bowl, stir together the flour,
    brown sugar, cinnamon and salt. Stir in mayonnaise.
  5. Add in cubes of butter and rub with finger tips
    until the mixture resembles coarse crumbs. Sprinkle
    over the top of the berries.
  6. Bake for 35 to 40 minutes in the preheated oven,
    until the top is lightly browned. Best served warm,
    with vanilla ice cream on the side.

Telly Mayo Biscuits


Ingredients

  • 1 cup self-raising flour
  • 1/4 cup Telly All Purpose Mayo
  • 1/2 cup milk
  • 1/4 cup grated parmesan cheese


Preparation

  1. Preheat oven to 190 degrees C.
  2. Grease 6 large muffin cups.
  3. Stir flour, milk, and mayonnaise
    together in a bowl until smooth.
  4. Add in parmesan cheese.
  5. Pour flour mixture into prepared muffin cups.
  6. Bake until golden brown, about 25 to 30 minutes.
    Best served hot, with cold butter and your favourite fruit jam.

Cheeseburger Lettuce Wraps


Ingredients

  • 360gm of burger patty meat (beef or chicken)
  • Salt & Pepper to taste (as desired)
  • Dash of Worcestershire sauce
  • 1 medium onion, chopped
  • 1 tablespoon of Lingham's Original Chilli Sauce
  • 1 tablespoon mustard
  • 1 tablespoon vegetable oil
  • 12 lettuce leaves
  • Shredded cheddar cheese
  • Pickles
  • Telly Thousand Island dressing for serving


Preparation

  1. In a pan, heat the vegetable oil over medium-high fire.
    Add the burger patties into the pan and break the meat with a fork.
  2. Season with salt and pepper as desired.
  3. Add in the chopped onion. Continue cooking
    until it is softened and meat is fully cooked.
  4. Stir in Lingham's Original chilli sauce,
    mustard and a dash of Worcestershire sauce.
  5. Reduce heat and simmer for a few minutes while
    you prepare the lettuce leaves. Turn off heat.
  6. Spoon a portion of the meat mixture onto a lettuce leaf.
  7. Top with a generous helping of shredded cheese,
    pickles and Telly Thousand Island dressing.

Avocado Whole Grain Sandwich


Ingredients

  • 4 slices of whole grain bread
  • 2 pieces of lettuce
  • 1 avocado
  • 1 tomato
  • 2 tablespoons of Telly All Purpose Mayo
  • Salt to taste


Preparation

  1. For each sandwich, toast two slices of
    whole grain bread until lightly browned.
  2. While the bread is toasting,
    slice your tomato and avocado.
  3. Slather as much (or little) mayonnaise as
    you like on one side of each slice of toasted bread.
  4. Add a layer of sliced avocado and
    sprinkle a little salt over it.
  5. Add a layer of lettuce and a layer of sliced tomatoes.
    Top with the second slice of toasted bread.
  6. Cut the sandwich into half and serve.

Fluffy Cheese Mayo Omelette


Ingredients

  • 3 large eggs, separate egg yolk from white
  • 1/3 cup Telly All Purpose Mayo
  • 2 tablespoons water
  • 2 tablespoons butter
  • 1/2 cup finely shredded Cheddar cheese
  • Chives, roughly chopped if desired.


Preparation

  1. In a bowl, beat egg whites until forthy.
  2. In another bowl beat egg yolks, mayonnaise and water.
  3. Gently pour yolk mixture over beaten whites. Gentle mix.
  4. Melt butter in a 9 inch pan, over low heat to avoid burning the butter.
  5. Pour in egg mixture and cook for 1 to 1.5 minutes.
  6. Spinkle the shredded cheddar cheese onto the omelette.
  7. Once the cheese melts, fold the omelette in half.
  8. Sprinkle with chopped chives, if desired.
  9. Serve immediately.

Toasted Egg Carrot Sandwich


Ingredients

  • 4 large eggs, hard boiled
  • 1/4 cup carrot, shredded
  • 4 tablespoons Telly All Purpose Mayo
  • 2 pinch of salt
  • 2 pinch of coarse black pepper
  • 50gm unsalted butter
  • 5 medium sized lettuce leaves.
  • 10 slices of sandwich bread (preferably 1 day old bread)


Preparation

  1. Put hard boiled eggs in a large bowl.
    Roughly mash the eggs with a fork.
  2. Add in shredded carrot, mayonnaise, salt,
    and coarse black pepper to the mashed eggs. Mix well.
  3. Spread unsalted butter on one
    side of the sandwich bread.
  4. Toast the sandwich bread until lightly browned.
  5. Arrange lettuce on toasted sandwich
    bread (buttered side facing up).
  6. Spread mashed eggs mixture onto lettuce.
  7. Top with another slice of toasted
    sandwich bread (buttered side facing down).
  8. Cut the bread diagonally to form
    two triangle shaped sandwiches.

Sriracha Mayo Dip


Ingredients

  • 1/2 cup Telly Lite Mayo
  • 1/2 cup Greek Yogurt
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons Lingham's Sriracha Chilli Sauce (to taste)
  • 2 pinch of salt
  • 2 pinch of coarse black pepper


Preparation

  1. In a bowl, whisk together all ingredients
    until smooth and well combined.
  2. Serve as a dip with your favourite food.

Creamy Deviled Eggs


Ingredients

  • 6 large hard-boiled eggs
  • 1 pinch of fine salt
  • 1 pinch of coarse black pepper
  • 2 tablespoon Telly All Purpose Mayo
  • 1 teaspoon yellow mustard
  • Paprika / Telly Flavoured Chilli


Preparation

  1. Peel shells off cooled hard-boiled eggs.
    Slice into halves lengthwise.
  2. Remove yolks from whites and place
    in a small round bowl.
  3. Mash yolks with a fork.
  4. Add Telly All Purpose Mayo,
    yellow mustard, salt and pepper into mashed yolks.
  5. Stir mixture until creamy.
  6. Spoon mixture into a zip-lock sandwich bag.
  7. Seal bag and snip off one corner of the bag.
  8. Squeeze mixture out of corner of bag into
    egg white halves.
  9. Sprinkle tops of filled deviled eggs with
    paprika / Telly Flavoured Chilli
  10. Chill in refrigerator 1 to 2 hours or
    until cold before serving.

Healthy Vegetable Roll


Ingredients

  • Cucumber
  • Cabbage
  • Carrot
  • Roti canai / Frozen roti canai
  • Telly Salad Dressing - Lite Mayo


Preparation

  1. Slice the cabbage and cucumber.
    Remove carrot's skin and slice it
  2. Mix well all three vegetable slices with Telly
    Salad Dressing - Lite Mayo. Keep in fridge
  3. Fry roti canai oil-free until cooked.
  4. Spread Telly Salad Dressing - Lite Mayo
    onto roti canai. Blend in mixed vege.

Vegetarian Shrimp Ball Cup


Ingredients

  • 4 kiwi fruits
  • Telly Vegetarian
  • Carrot
  • Cheese powder to taste
  • 3 cups of salad oil
  • 8 vegetarian shrimp balls


Preparation

  1. Wash the kiwi fruits, cut into halves and
    dig out the flesh. Dust vegetarian shrimp
    balls evenly with cheese powder. Set aside.
  2. Preheat wok, pour in salad oil until 50%
    hot. Add in vegetarian shrimp balls. Fry
    to golden perfection and float to the
    surface. Dish out and drain.
  3. Squeeze Telly Vegetarian into kiwi fruit
    cup. Put in the fried vegetarian shrimp
    balls and serve.

Vegetable Salad Roll


Ingredients

  • Purple cabbage
  • Lettuce
  • Roasted nori
  • Telly Vegetarian
  • Peanut powder


Preparation

  1. Shred the purple cabbage and lettuce.
    Wash and set aside.
  2. Smooth out the roasted nori, put in
    lettuce and purple cabbage. Squeeze in
    Telly Vegetarian. Sprinkle peanut
    powder. Roll into cylindrical shape
    (apply some Telly Vegetarian onto the
    edge of roasted nori to secure).
  3. Even out both ends of roll, cut into 6
    equal sections and serve.

Potato Bacon Salad


Ingredients

  • 4 cups of potatoes, cut into small cubes
  • 3/4 cup of Telly Lite Mayo
  • 4 hard-boiled eggs, peeled and chopped
  • 1 small yellow onion, finely diced
  • 300 grams of bacon, cut into 1-inch pieces
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 stalk celery, finely diced
  • 1/2 medium green pepper, finely diced


Preparation

  1. Boil the potatoes until they are fork tender.
    Drain the potatoes and set aside.
  2. Meanwhile, cook the bacon in a skillet over
    medium-low heat until crisp. Remove bacon with
    a slotted spoon and place on a paper towel-lined plate to drain.
  3. Pour off all but 2 tablespoons of the
    bacon drippings in the skillet and remove the pan from heat.
  4. Add the mayonnaise, mustard and salt
    to the reserved bacon drippings in the skillet and whisk to combine.
  5. In a large bowl, combine the potatoes,
    eggs, celery, onion and green pepper.
  6. Pour the dressing over the ingredients
    and gently stir to evenly coat. Stir in the bacon.
  7. Cover and refrigerate for at least 3 hours
    before serving. Leftovers can be stored, covered,
    in the refrigerator for up to 4 days.

Easy Peasy Lite Coleslaw


Ingredients

  • 1/2 cup Telly Lite Mayo
  • 1/4 cup fresh milk
  • 1 1 /2 tablespoons lemon juice
  • 1 tablespoon vinegar
  • 1/4 teaspoon of fine salt
  • 1/2 teaspoon of coarse black pepper
  • 1 teaspoon onion, finely grated
  • 8 cups cabbage, finely diced
  • 1/4 cup carrot, shredded


Preparation

  1. In a large bowl, whisk together all ingredients for
    dressing until smooth and well combined.
  2. Add cabbage and carrot and mix
    until evenly coated.
  3. Cover bowl and refrigerate 4 hours minimum or overnight.
  4. Stir well before serving

Smoked Salmon Salad


Ingredients

  • 5 pcs of smoked salmon
    (fennel flavour or original flavour)
  • 1/4 stalk of romaine


Preparation

  1. Wash the romaine. Remove stem, drain
    and slice. Arrange on plate.
  2. Roll salmon into cylindrical shape, put
    onto plate. Pour Telly Tartar Sauce over
    and serve

Shelled Shrimp Fruit Salad


Ingredients

  • 1/4 papaya
  • 1/2 guava
  • 10 cherry tomatoes
  • 8 grapes
  • 6 shrimps


Preparation

  1. Peel and cube the papaya. Pit and cube
    the guava.
  2. Cook the shrimps in boiling water. Dish
    up the boiled shrimps and remove shells.
  3. Place the papaya, guava and cherry
    tomatoes alternately onto plate. Line the
    shrimps on the edge of plate. Pour Telly
    Thousand Island over and serve

Oregano Dressing Dip


Ingredients

  • 1 cup Telly Mayo-All Purpose Dressing
  • 2 tablespoon yogurt
  • 2 teaspoon lemon juice
  • teaspoon Dry Oregano
  • Salt to taste


Preparation

  1. Mix all the ingredients in a bowl.
  2. Store well and chill before serving.
  3. Serve with an assortment of raw
    vegetables like baby carrots, cherry
    tomatoes, cucumber, iceberg lettuces/
    romaine lettuces, celery, heads Boston
    lettuces and broccoli.

Mushroom Burger (Vegetarian Recipe)


Ingredients

  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • 1 yellow onion sliced
  • Salt and pepper to taste
  • Telly Vegetarian Mayo as dressing
  • 1 medium tomato sliced
  • 4 lettuce leaves
  • 4 burger buns toasted


Preparation

  1. Place the mushroom caps, smooth side up,
    together with the sliced onion in a shallow dish.
  2. In a small bowl, whisk together vinegar,
    oil, basil, oregano, garlic, salt, and pepper.
  3. Pour over the mushrooms and onion.
    Let stand at room temperature for 15 minutes or so, turning twice.
  4. Preheat grill pan for medium-high heat.
    Brush grill pan with oil. Place mushrooms and onion on grill pan.
  5. Reserve the marinade for basting.
  6. Grill mushroom for 5 to 8 minutes on each side,
    or until tender. Brush with marinade frequently.
  7. Remove caramelised onion and
    grilled mushroom from heat.
  8. Serve the grilled mushroom and onion
    on the toasted burger bun.
  9. Dress with lettuce leaves, sliced tomato
    and a generous helping of Telly Vegetarian Mayo.

Shrimp Rolls with Lemon Chive Mayonnaise


Ingredients

  • 2 cups cooked, diced shrimp meat
  • 3 tablespoons finely chopped celery
  • 4 top split hot dog buns
  • 3 leaves lettuce, sliced
  • 1/4 cup Telly Lite Mayo
  • 2 pinch of salt
  • 1 pinch of coarse black pepper
  • 1 1 /2 tablespoons lemon juice
  • 2 teaspoons of chopped chives
  • 3 tablespoons unsalted butter, melted


Preparation

  1. In a bowl, add lemon juice and
    chopped chives to the mayonnaise.
  2. Mix the diced shrimp meat and celery
    into the mayonnaise mixture. Season the
    mixture with salt and pepper to taste.
  3. Heat a large skillet over medium heat.
  4. Brush the inner and outer surfaces of
    the buns with butter. Open the buns up and
    toast them in the skillet until golden brown on both sides.
  5. Arrange some lettuce on each bun and
    top with equal portions of the shrimp mixture.
    Serve immediately, preferable with a cold drink on the side!

Beef Fillet


Ingredients

  • Beef fillet 100g
  • A few pieces of lettuce
  • Tomato sauce 20g
  • 1/2 teaspoon black pepper
  • Salt to taste


Preparation

  1. Cut beef fillet into thin slices. Add in
    black pepper and salt to taste. Put into
    work and fry with medium heat until
    cooked. Remove and arrange on plate.
  2. Wash the lettuce and place next to the
    beef fillet. Pour over dressing and
    tomato sauce. Ready to serve.

Chicken Mushroom Macaroni


Ingredients

  • 85g Macaroni
  • 20g Butter
  • 80g Fresh Button Mushrooms, sliced
  • 65g Chicken breast, diced
  • 65g Onion, diced
  • 60g Carrot, diced


Preparation

  1. Boil Macaroni in water with a pinch of
    salt and oil, remove from heat and drain.
  2. Combine Telly Cream of Mushroom and
    Telly Cream of Chicken with water, mix
    well and set a side.
  3. Melt butter and stir-fry onion and chicken
    until fragrant.
  4. Combine vegetables, add in white
    pepper to taste, lightly saute.
  5. Add in Telly Cream Soup and simmer till limp.
  6. Remove from heat and pour on the top
    of boiled macaroni.
  7. Sprinkle with shredded cheese and
    oregano, if desired.
    *Serve for 1~2 person.

Cheese Baked Meat Ball & Broccoli


Ingredients

  • 150g Broccoli
  • 1tsp. Salt
  • Vegetable Oil
  • 4 tbsp. grated Parmesan Cheese
  • Meatball
  • 150g Lean ground Chicken or Beef
  • 50g Sausage
  • 4 tbsp. fine dry Bread Crumbs
  • 1 Egg, slightly beaten
  • 2 tbsp. grated Parmesan Cheese
  • 1/2 tsp. Chopped Fresh Parsley
  • 1/2 tsp. Pepper


Preparation

  1. Boiled broccoli with salted boiling water;
    drained and remove to oven safe bowl.
  2. Combine all the ingredients of meatball
    and shape into balls.
  3. Brown meatballs over low heat in a
    small amount of oil, drained off excess
    fat and arrange nicely with broccoli in
    the bowl.
  4. Combine Telly Cream of chicken or
    Mushroom with water, mix well and set
    aside.
  5. Melt butter, stir-fry button mushroom
    and red pepper until fragrant.
  6. Stir in Telly cream soup and simmer for
    2 minutes.
  7. Add in grated Parmesan Cheese and
    oregano and stir constantly.
  8. Pour the sauce on the top of meatballs
    and broccoli and sprinkle grated
    Parmesan Cheese and baked in oven at
    20 C for 20 minutes.
    *Serve for 1~2 person.

Healthy Vegetable Roll


Ingredients

  • Cucumber
  • Cabbage
  • Carrot
  • Roti canai / Frozen roti canai
  • Telly Salad Dressing - Lite Mayo


Preparation

  1. Slice the cabbage and cucumber.
    Remove carrot's skin and slice it
  2. Mix well all three vegetable slices with Telly
    Salad Dressing - Lite Mayo. Keep in fridge
  3. Fry roti canai oil-free until cooked.
  4. Spread Telly Salad Dressing - Lite Mayo
    onto roti canai. Blend in mixed vege.

Vegetarian Shrimp Ball Cup


Ingredients

  • 4 kiwi fruits
  • Telly Vegetarian
  • Carrot
  • Cheese powder to taste
  • 3 cups of salad oil
  • 8 vegetarian shrimp balls


Preparation

  1. Wash the kiwi fruits, cut into halves and
    dig out the flesh. Dust vegetarian shrimp
    balls evenly with cheese powder. Set aside.
  2. Preheat wok, pour in salad oil until 50%
    hot. Add in vegetarian shrimp balls. Fry
    to golden perfection and float to the
    surface. Dish out and drain.
  3. Squeeze Telly Vegetarian into kiwi fruit
    cup. Put in the fried vegetarian shrimp
    balls and serve.

Vegetable Salad Roll


Ingredients

  • Purple cabbage
  • Lettuce
  • Roasted nori
  • Telly Vegetarian
  • Peanut powder


Preparation

  1. Shred the purple cabbage and lettuce.
    Wash and set aside.
  2. Smooth out the roasted nori, put in
    lettuce and purple cabbage. Squeeze in
    Telly Vegetarian. Sprinkle peanut
    powder. Roll into cylindrical shape
    (apply some Telly Vegetarian onto the
    edge of roasted nori to secure).
  3. Even out both ends of roll, cut into 6
    equal sections and serve.

Smoked Salmon Salad


Ingredients

  • 5 pcs of smoked salmon
    (fennel flavour or original flavour)
  • 1/4 stalk of romaine


Preparation

  1. Wash the romaine. Remove stem, drain
    and slice. Arrange on plate.
  2. Roll salmon into cylindrical shape, put
    onto plate. Pour Telly Tartar Sauce over
    and serve

Shelled Shrimp Fruit Salad


Ingredients

  • 1/4 papaya
  • 1/2 guava
  • 10 cherry tomatoes
  • 8 grapes
  • 6 shrimps


Preparation

  1. Peel and cube the papaya. Pit and cube
    the guava.
  2. Cook the shrimps in boiling water. Dish
    up the boiled shrimps and remove shells.
  3. Place the papaya, guava and cherry
    tomatoes alternately onto plate. Line the
    shrimps on the edge of plate. Pour Telly
    Thousand Island over and serve

Oregano Dressing Dip


Ingredients

  • 1 cup Telly Mayo-All Purpose Dressing
  • 2 tablespoon yogurt
  • 2 teaspoon lemon juice
  • teaspoon Dry Oregano
  • Salt to taste


Preparation

  1. Mix all the ingredients in a bowl.
  2. Store well and chill before serving.
  3. Serve with an assortment of raw
    vegetables like baby carrots, cherry
    tomatoes, cucumber, iceberg lettuces/
    romaine lettuces, celery, heads Boston
    lettuces and broccoli.

Beef Fillet


Ingredients

  • Beef fillet 100g
  • A few pieces of lettuce
  • Tomato sauce 20g
  • 1/2 teaspoon black pepper
  • Salt to taste


Preparation

  1. Cut beef fillet into thin slices. Add in
    black pepper and salt to taste. Put into
    work and fry with medium heat until
    cooked. Remove and arrange on plate.
  2. Wash the lettuce and place next to the
    beef fillet. Pour over dressing and
    tomato sauce. Ready to serve.

Chicken Mushroom Macaroni


Ingredients

  • 85g Macaroni
  • 20g Butter
  • 80g Fresh Button Mushrooms, sliced
  • 65g Chicken breast, diced
  • 65g Onion, diced
  • 60g Carrot, diced


Preparation

  1. Boil Macaroni in water with a pinch of
    salt and oil, remove from heat and drain.
  2. Combine Telly Cream of Mushroom and
    Telly Cream of Chicken with water, mix
    well and set a side.
  3. Melt butter and stir-fry onion and chicken
    until fragrant.
  4. Combine vegetables, add in white
    pepper to taste, lightly saute.
  5. Add in Telly Cream Soup and simmer till limp.
  6. Remove from heat and pour on the top
    of boiled macaroni.
  7. Sprinkle with shredded cheese and
    oregano, if desired.
    *Serve for 1~2 person.

Cheese Baked Meat Ball & Broccoli


Ingredients

  • 150g Broccoli
  • 1tsp. Salt
  • Vegetable Oil
  • 4 tbsp. grated Parmesan Cheese
  • Meatball
  • 150g Lean ground Chicken or Beef
  • 50g Sausage
  • 4 tbsp. fine dry Bread Crumbs
  • 1 Egg, slightly beaten
  • 2 tbsp. grated Parmesan Cheese
  • 1/2 tsp. Chopped Fresh Parsley
  • 1/2 tsp. Pepper


Preparation

  1. Boiled broccoli with salted boiling water;
    drained and remove to oven safe bowl.
  2. Combine all the ingredients of meatball
    and shape into balls.
  3. Brown meatballs over low heat in a
    small amount of oil, drained off excess
    fat and arrange nicely with broccoli in
    the bowl.
  4. Combine Telly Cream of chicken or
    Mushroom with water, mix well and set
    aside.
  5. Melt butter, stir-fry button mushroom
    and red pepper until fragrant.
  6. Stir in Telly cream soup and simmer for
    2 minutes.
  7. Add in grated Parmesan Cheese and
    oregano and stir constantly.
  8. Pour the sauce on the top of meatballs
    and broccoli and sprinkle grated
    Parmesan Cheese and baked in oven at
    20 C for 20 minutes.
    *Serve for 1~2 person.
  • Starter / Snack

    Cheese Toasts

  • ORANGE AIOLI

  • Banana Muffins

  • Blueberry Crisp

  • Telly Mayo Biscuits

  • Cheeseburger Lettuce Wraps

  • Avocado Whole Grain Sandwich

  • Fluffy Cheese Mayo Omelette

  • Toasted Egg Carrot Sandwich

  • Sriracha Mayo Dip

  • Creamy Deviled Eggs

  • Healthy Vegetable Roll

  • Vegetarian Shrimp Ball Cup

  • Vegetable Salad Roll

  • Salad

    Potato Bacon Salad

  • Easy Peasy Lite Coleslaw

  • Smoked Salmon Salad

  • Shelled Shrimp Fruit Salad

  • Oregano Dressing Dip

  • Main Course

    Mushroom Burger
    (Vegetarian Recipe)

  • Shrimp Rolls with Lemon
    Chive Mayonnaise

  • Beef Fillet
     

  • Chicken Mushroom Macaroni
     

  • Cheese Baked Meat Ball Broccoli