Take the hassle out of packing your children’s school lunch box with The New Luncher

Lunch Box delivered directly to your child’s school, and best part is, it’s healthy and nutritious!! Sounds good to me, where do I sign up

The New Luncher-8393

 

Wanting to take the early morning stress out of preparing your children’s lunch box, then we found someone who will do just that for you. The New Luncher has recently launched in Singapore and Hong Kong, to help parents in preparing the best quality food for their children to have at school.

The New Luncher’s mission is simple: to promote healthy eating habits that children will keep for life, and help parents out who send their children’s lunch box to school. We all know the daily stress of thinking of new and interesting things to send in the lunch box, that are nutritious, not processed, nut free and most of all, food our children will eat. With a simple online ordering system, The New Launcher will deliver your Childs lunch box direct to the school, there is nothing you need to do.

The New Luncher:

  • choose ingredients carefully and work closely with trusted farmers and food suppliers to offer the very best ingredients.
  • they cook from scratch every single morning.
  • the menu has 60 different dishes every month.
  • Right after cooking, we deliver lunch boxes to school.
  • Meals are carefully developed and prepared by the head Chef Owner of the michelin-starred Saint Pierre, Emmanuel Stroobant

What’s inside the lunch box?

 A choice of three mouthwatering main dishes crafted by a Michelin starred Chef daily: Western, Asian and Vegetarian
 Tasteful freshly-made side options: Starters, Desserts, Snacks
 And our promises: No MSG, No colouring, No artificial flavourings, No fried food, No processed food
The New Luncher-8800

The New Luncher-8050

 

Free delivery

Handled with care. Everything you have ordered for your child will be delivered by The New Luncher for free to school, right on time for lunch.

The New Luncher-9680The New Luncher-8408

 

 

 

 

 

 

 

Prices start from SGD$7.90 per day. For more information and to order lunch boxes, click on the link https://thenewluncher.com

I hope your kids love it as much as mine!!

Elissa x

Elissa profile

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Where to Buy Meat in Singapore – 5 of our Favourite Places

Where to Buy Meat in Singapore, 5 of our favourite places around town

All the meat for our BBQ was supplied by The Meat Club

All the meat for our BBQ was supplied by The Meat Club

A few friends have recently asked us where we like to buy our meat in Singapore, so we thought we would do a quick post with 5 of our favourite places to buy meat! Being busy mum’s we love shops that will deliver, and also provide great quality produce that won’t cost us a fortune. We know that meat can be very costly in Singapore, but I think we have given you some more affordable options because when you’re feeding a family it can be hard selecting good quality meat without putting a hole in your pocket – as they say!!

The Meat Club

Rib Eye

The Meat Club is an online store selling fresh Australian meat right here in Singapore. We think that it offers good value for money and the meat fabulous quality. If you feeding a large crowd, then jump online and order one of their packs, I don’t think you will find a better price for the amount that you get! The Meat Club have made buying meat easy for you, you can sign up for their monthly delivery of fresh meat to your doorstep, you select the cuts of meat you want in your pack, and it will be set on AutoPilot delivered monthly. They have made it very easy for you!! And the best thing about it is, the meat arrives fresh so you can portion it before freezing.

Top Picks – The eye fillet and lamb chops!

https://www.themeatclub.com.sg/our-packs/own-pack

Little Farms

Little Farms ShopAlong with all the great fruit and veg on offer at Little Farms, they also offer a good selection of fresh Australian meat, Eye fillet, steak, lamb chops, beef mince, pork, hormone free chicken, along with a nice selection of seafood.

The dairy section at Little Farms is also incredible, I’m in love with their Italian Ricotta, Australian milk and cheeses, as well as fresh Almond milk.

Top Picks – Little Farms often does big price reductions on their meat which makes the value absolutely unbeatable. Keep your eyes peeled for these terrific specials!  Any order over $85 and they offer free deliver – tick tick all round from us.

https://littlefarms.com/

Hubers

Beef Roast

As Hubers is close to my house, I find myself there a lot. I think it probably has the best selection of meats in Singapore thanks to it’s extra large meat and poultry counter that is at the heart of the store in Dempsey.

Top Picks – The helpful staff at Hubers will always prepare the meat exactly how you like it. Take advantage of having the butchers there on hand to make meal prep easier for you! My top picks for Hubers are the beef mince and all the prepared BBQ products. Makes hosting a BBQ so simple! They also have a great rang of dairy products, many imported from Europe as we are great fresh vegetables. It’s the perfect one stop shop when preparing a meal.  https://hubers.com.sg

Sidecar Sausages

Sidecar Sausages

If you follow our blog you will know that we just love Sidecar Sausages. All the great taste of a sausage but without any of the nasties! What more can you ask for!!

Top Picks – We love the Italian sausage fill that you can buy to make the easiest homemade sausage rolls. Click here for the sausage roll recipe.

Sidecars can be purchased at the following outlets:

 

Foodie Market Place

Foodie Market PlaceAnother good place centrally located is Foodie Market Place in Tiong Bahru and also another store on the East in Tanjong Katong. They have a wide range of meats from Australia and America. It’s all fresh, and the butchers will cut your meat to the size you request, they are also happy to crivaqkue your meat, so it’s makes it easier to keep either fresh or frozen at home. They also have a good range of tinned tomatoes and pasta, as well as dairy products. Make sure you check their Facebook page for opening hours, because Monday-Friday they open at 11am.

https://www.facebook.com/FoodieMarketPlace/

 

I hope you find this article helpful, as I know it can be a minefield when moving to Singapore to figure out the best places to shop. And even for those of us who have been here for many years, there are always new business’ opening in Singapore, so it’s good to know how the new suppliers are.

 

Happy shopping!! Jacinta & Elissa

J&E

 

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How to make the perfect Bolognese with Lean Mince from The Meat Club

Bolognese Penne

Penne served with bolognese and pecorino cheese

Bolognese is a staple in most families, and once you have it mastered everyone will pine over it. This is a recipe that my mum and Nonna taught me, so I can assure you it’s one of the best!

When making bolognese, always use the best quality meat you I can find, and also tomatoes. I love the 100% beef mince from The Meat Club, because it’s so lean and tender, so that’s what I’ve used. Another tip, always and I mean always make sure you buy Italian tinned tomatoes, trust me there is a difference. I use Cirio, there are so many brands on the market so you can use which ever your local supermarket stocks, just make sure they are made in Italy.

To achieve the best result with your bolognese, it’s best slow cooked, so to get the best result I use my Le Creuset to make the sauce. It’s a nice heavy based saucepan which is exactly what you need for slow cooking.

Here is my recipe that I trust you will love.

Bolognese served with Penne

Servings:  6 people

Prep Time: 20 minutes

Cook Time: 2-3 hours

 

For the Bolognese:

2 tablespoons olive oil

2 medium carrot’s, finely chopped

2 celery stalk’s, finely chopped

3 cloves garlic crushed

500g The Meat Club lean mince beef

4 x 400g tins of Italian tomatoes (blended)

½ cup of dry red wine

2 tbsp tomato paste

Handful of fresh basil

Salt

 

For the Pasta

500g penne (make sure the pasta is made in Italy)

60g Parmesan or pecorino cheese, grated

 

Preparation

  1. To make the sauce, heat your Le Creuset  with nothing in it, once it’s hot add the beef mince and let it cook till all the water has come out of the meat.
  2. Remove the meat from the pan and set aside. Add the olive oil to the pan, once it’s heated add the garlic, carrot’s and celery and fry gently for 10 minutes till the carrots and celery are soft.
  3. Add the mince meat and stir with a wooden spoon to break it up into smaller chunks. Add the wine and allow it to bubble away for a few minutes to allow the alcohol to evaporate. Stir in the tomatoes, tomato paste, fresh basil and salt. Leave to simmer for 2-3 hours.
  4. Cook the penne (or whichever shape pasta you desire) in boiling salted water until al dente, then drain and mix with the sauce. Serve with freshly grated cheese.

Bolognese 1

Frying the lean mince beef in a Le Creuset

Bolognese 2

Simmering the carrots and celery

Bolognese 3

The tomatoes added to the meat, celery and carrots. 

Bolognese 4

The sauce after it has been simmering for 2 hours. 

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Schnitzel made with Rib Eye from The Meat Club

Schnitzel made with Rib Eye
Schnitzel made with Rib Eye

The Meat Club Rib Eye Schnitzel

Schnitzel made with Rib Eye from The meat Club or cotoletta as we call it in our family, is a favourite with both the kids and Papa. Like all parent’s, we are constantly ensuring our families have a balanced diet, and getting meat into little ones can be challenging. Meat can often be tough for children to digest, so I’ve figured out an easy way to make any cut of meat tender. You may think I’m crazy, but I marinate Rib Eye and other cuts in milk first, the difference in incredible. It’s so tender, making it easy for children to eat.

As opposed to the more traditional chicken schnitzel, I’ve made delicious schnitzel with Rib Eye from The Meat Club. You may think it’s criminal to use an expensive cut of meat for schnitzel, but my theory is, if you give your family the best quality that you can afford there will be no waste and they will love it.

Schnitzel’s are a great meal to prepare in advance, and if you have made it with fresh Rib Eye, then you can easily freeze them for an emergency meal. Here is a simple recipe that will feed the entire family.

 

Servings: 4 people

Prep Time: 30 minutes

Cook Time: 10 minutes

 

Ingredients:

1 packet of The Meat Club Scott Fillet

150ml fresh milk

Plain flour for dusting

2 cups breadcrumbs

3 tablespoons parmesan cheese

1 tablespoon fresh chopped parsley

1 egg, beaten

Salt and pepper

flour for dusting

olive oil and 1 knob of butter for frying

1 lemon, cut into wedges to serve

 

Instructions:

Slice The Meat Club Rib Eye into thin slices, then flatten with a meat tenderiser.  Pour the milk into a bowl and add the meat, ensuring it’s all covered. Cover and leave to tenderise in the fridge for up to 1 hour.

Mix together the parmesan, breadcrumbs, parsley and season with salt and pepper.

Remove the meat from the milk and shake off any excess, dip in flour, then into the beaten egg. Press the Rib Eye into the crumb mix, ensuring an even coating.

In a wide based non-stick frying pan, heat enough olive oil to cover the base and add the butter. Once the butter has melted, add the Rib Eye, ensuring you do not over crowd the pan. Cook over medium heat until golden brown on both sides (about two minutes each side).

To serve, simply add a fresh green salad and fresh lemon wedges.

Schnitzel made with Rib Eye
Schnitzel made with Rib Eye

 

For more about The Meat Club and to place your next order, visit their website: www.themeatclub.com.sg

Enjoy this really easy dinner with family and friends.

E x

Elissa profile

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Thai Beef Salad made with Rib Eye from The Meat Club

 

Meat is such a versatile part of the food chain, it can be used in many different ways to create a delicious meal. Often when we think about meat, it’s auto pilot to the BBQ, but here I’ve given you a little oriental inspiration to turn incredible Australian Rib Eye from The Meat Club into a great meal by making a Thai Beef Salad.

The Meat Club provide fresh Australian meat delivered to your door monthly in Singapore. So when thinking about entertaining or just preparing a meal for your family, have a look at their site to start your orders coming. Here is the link   to start building your own pack https://www.themeatclub.com.sg/ourPacks/own-Pack

 

Thai Beef Salad with Vermicelli Noodles

Servings: 4 people

Prep Time: 30 minutes

Cook Time: 5 minutes

 

Ingredients:

2 cloves garlic, crushed

½ teaspoon fresh ginger, grated

1 tablespoon fresh lime juice

2 tablespoons fish sauce

1 ½ tablespoon brown sugar

2 teaspoon sesame oil

500g The Meat Club Rib Eye

Freshly ground pepper

100g dried vermicelli noodles

2 Lebanese cucumbers finely sliced

200g mixed lettuce greens

¼ cup fresh parsley roughly chopped (or coriander)

¼ cup fresh mint roughly chopped

Handful of fresh green beans blanched

4 Spring onions/shallots roughly sliced

 

Instructions:

Make the marinade for the steak. In a mixing bowl, combine garlic, ginger, lime juice, fish sauce, sugar and sesame oil. Mix well making sure the sugar has dissolved. Pour ¼ of the marinade over the steak and place in the fridge for at least 30 minutes. Take the steak out of the fridge, turn the meat in the marinade and let it stand for 15 minutes to come to room temperature. Soak the vermicelli noodles in water for 15 minutes or as per packaging instructions.

Whilst your steak is marinating, make the salad by combining the cucumber, mixed greens, parsley, mint, beans and shallots. Now bring a large pot of water to the boil, add the vermicelli noodles and cook for a few minutes, till they are soft. Drain and set aside.

Cook the steak
In a frying pan, add a small amount of oil and heat the pan. Once the pan is hot, add the rib eye, cook for 2 minutes on each side so the meat is medium rear. Transfer the steak to a carving board and leave to rest for 3 minutes.

Assemble the salad and noodles and dress with the remaining marinade, toss to combine. Divide into bowls or onto a serving platter. Cut the rib eye across the grain in thin slices. Top the salad with the slices of rib eye, add any remaining marinade over each bowl and serve.

 

For more information on how to order this fabulous Aussie meat click on the link below:

https://www.themeatclub.com.sg/ourPacks/own-Pack

 

E xElissa profile

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The Perfect Porterhouse Steak Pie made with The Meat Club meat

The Perfect Steak Pie with Porterhouse from The Meat Club

Mini Porterhouse Steak Pie's
Mini Porterhouse Steak Pie’s

 

Wanting to make a meal ahead of time that will be nourishing for the family, then this is a great recipe. Pie’s are great to make for those emergency meals. I love making mini pie’s in my ramekins, I then freeze them individually so I have a meal for 1, 2 or 5 people ready at any time.

In this recipe I’ve used Porterhouse Steak from The Meat Club. This is the perfect cut of meat that can be slow cooked and used in a pie. Don’t be in a rush when making this, as the slow cooking of the meat will ensure it’s tender when you serve it.

If you are a follower of our blog, you will know when it comes to slow cooking I always use my Le Creuset. I find they are a great heavy based pot that works both on the stove or in the oven, so ideal for slow cooking. So if you don’t have yourself one, then go out and invest or grab your pot and start cooking this delicious pie!! (Tangs in Singapore sell Le Creuset, they have a wide range and you will often find them on sale).

 

Serving: 6-8 people

Preparation Time: 30 minutes

Cooking Time: 3 ½ hours

Difficulty: Medium

 

Ingredients

500g The Meat Club Porterhouse Steak cut into cubes

1 tablespoon Olive oil

1 large onion finely sliced

3 glove garlic crushed

200g bacon diced

200ml red wine (any left over wine)

200ml chicken stock

3 carrots peeled and roughly chopped

250g mushrooms quartered

Thyme and rosemary to taste

Salt and pepper

Puff Pastry – 2-3 sheets depending on the dish you use

40g butter melted

 

Preparation

Using a heavy based saucepan like a Le Creuset, heat the olive oil, then add the onions. Let them cook for a few minutes till they become soft, then add the garlic. With a slotted spoon remove from the pan leaving the oil. Now, add the Porterhouse Steak and brown on all sides then remove from the pan. Add the bacon to the pan with the carrots. Let them both cook for at least 5 minutes till the bacon browns and the carrots have slightly softened. Add the wine and stock and let it bubble away for another 5 minutes. This allows the alcohol to evaporate.

Incorporate the onions, mushrooms and meat back into the Le Creuset, add your herbs and season to taste. Put the lid on the pan and let it cook for roughly 3 hours on a very low stove. If you are using the oven, I would suggest about 130-150°.

Towards the end of the cooking process prepare either your ramekins or pie dish with puff pastry. With melted butter brush the base and sides of your dish. Cut your sheet of pastry to the desired shape to cover the base and sides of your dish. Whilst the meat is still hot, ladle it into the dishes filling to the top. Place the pastry lid on each pie and pinch the sides to seal. You can cut out shapes to decorate your pies but this is of course optional. Brush the lid of the pastry with butter.

In your oven that has been preheated to 190°, place the pie’s in and let them cook for about 30 minutes or till they have turned a nice golden brown.

 

Porterhouse from The Meat Club
Porterhouse from The Meat Club

 

Steak Pie - The Meat Club 2

 

Steak Pie - The Meat Club 3

 

I hope you love this recipe and do jump onto The Meat Club’s website to order and also to find some delicious recipes!

https://www.themeatclub.com.sg/ourPacks/own-Pack

Elissa profile

 

E x

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How to make the perfect Bolognese with Zoodles and Mince from The Meat Club

Bolognese With Zoodles TMC

Bolognese severed with Zucchini Zoodles 

Bolognese is a staple in most families, and once you have it mastered everyone will pine over it. This is a recipe that my Nonna taught me, so be assured it’s one of the best! Nonna’s don’t mess around when it comes to pasta sauce!!

When making Bolognese I always say, use the best quality produce you can find. That goes for the meat and the tomatoes. I love the 100% beef mince from The Meat Club, it’s so lean and tender, so that’s what I’ve used. Another tip, always and I mean always make sure you buy Italian tinned tomatoes, trust me there is a difference. I use Cirio, there are so many on the market so you can use which ever your local supermarket stocks.

Bolognese is best when it’s slow cooked, so I use my Le Creuset to make the sauce. It’s a nice heavy based saucepan which is exactly what you need for slow cooking.

Here is my recipe that I trust you will love.

Bolognese with Zoodles

Servings:  4

Prep Time: 20 minutes

Cook Time: 2 hours

For the Bolognese:

2 tablespoons olive oil

2 medium carrot’s, finely chopped

2 celery stalk’s, finely chopped

3 cloves garlic sliced

500g The Meat Club lean mince beef

4 x 400g tins of Italian tomatoes (blended)

½ cup of dry red wine

3 tbsp tomato paste

Handful of fresh basil

Salt

For the Zoodles

4 zucchini (roughly 1 per person)

3 clove garlic crushed

60g Parmesan cheese, grated

Preparation

  1. To make the sauce, heat your Le Creuset  with nothing in it, once it’s hot add the beef mince and let it cook till all the water has come out of the meat.
  2. Remove the meat from the pan and set aside. Add the olive oil to the pan, once it’s heated add the garlic, carrot’s and celery and fry gently for 10 minutes.
  3. Add the mince meat and stir with a wooden spoon to break them up into smaller chunks. Add the wine and bubble for a few minutes to allow the alcohol to evaporate. Stir in the tomatoes, tomato paste, and fresh basil. Leave to simmer for 2 hours. Season to taste with salt (pepper optional).
  4. To make the zucchini noodles. Spiralize your zucchini and set aside on paper towel and sprinkle with salt. Leave for about 5 minutes, then with your hands squeeze the excess water out. Heat a fry pan with a drizzle of olive oil, add the crushed garlic and then the zucchini, sautéed for 2 minutes or till tender. Serve and top with bolognese sauce and freshly grated Parmesan cheese.

Bolognese 1

Frying the Lean mince beef in a Le Creuset

Bolognese 2

Simmering the carrots and celery

Bolognese 3

The tomatoes added to the meat, celery and carrots. 

Bolognese 4

The sauce after it has been simmering for 2 hours. 

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Butchers in Singapore: Where to get quality meat – beef and lamb

Rib Eye

Rib Eye

The Meat Club

If you have been following us for a while, you can see that we go to extreme lengths in sourcing the best quality produce. And yes, that means spending hours in my car driving from shop to shop hand selecting meats, poultry, seafood and fresh fruits and vegetables. Thankfully The Meat Club has come to my rescue!!

Yes, I am one of those Aussie’s who packs my suitcase with meat on each visit back home, particularly lamb as it can be very costly in Singapore. Don’t tell customs!! I can now travel a little lighter thanks to The Meat Club, they have mad it so easy for people in Singapore who love Australian meat to buy meat here. The Meat Club  are importing prime quality Australian beef and lamb, and to make it even easier delivered straight to your door. Your meat will arrive in conveniently cryovaced packs, which not only ensures freshness but also makes it easy for you to plan meals. You can use the meat immediately as it arrives fresh, or conveniently freeze it in family size meal portions and defrost when you are ready to eat it.

I’ve cooked with nearly all the cuts of meat available, and I can honestly say my very picky husband thinks The Meat Club is fabulous for flavour. And I’m the judge on value for money and convenience, and it definitely ticks those boxes.

Have a look at The Meat Club’s website, and when you are next in need of meat, place an order – you will not be disappointed. The site also has some nice recipe ideas to help you make that declious meal with this great produce.

 

Top Picks – The lamb rack and lion chop.

Lamb Rack
Lamb Rack

 

Lion Chop
Lion Chop
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Sausage Rolls with Beef from The Meat Club

TMC Sausage Rolls 1

Sausage rolls are always great at parties and to have in the freezer for those friends who drop in at the last minute. They are great for both kids and adults, and perfect to send in school lunch boxes and a great weekend lunch for the family!

Traditionally sausage rolls are made with sausage meat, but we have developed a recipe using 100% Australian lean beef mince from The Meat Club. When ordering from the Meat Club, your meat will arrive fresh so it’s perfect to prepare meals that can then be frozen and this is ideal for these sausage rolls.

Servings: makes 40 mini sausage rolls

Prep Time: 45 minutes

Cook Time: 30 minutes

 

Ingredients

500g The Meat Club lean mince (1 pack)

1 cup (70g) breadcrumbs

1 egg, plus 1 extra lightly beaten egg

¾ cup zucchini, finely grated

¾ cup carrot, finely grated

1/2 onion, grated

1 1/2 tsp mixed dried herbs (I used an Italian mix)

4 sheets frozen puff pastry, just thawed

Salt and pepper to taste

 

Preparation

Preheat oven to 200°C and line 2 baking trays with baking paper.

Take a large bowl, add breadcrumbs, beef and unbeaten egg and using your hands, mix until well combined. Grate the zucchini, carrot and onion. Squeeze all excess water out of the zucchini, and add to the bowl, add herbs and season with salt and pepper. Mix again with your hands till well combine.

Place 1 pastry sheet on a floured surface and halve. Spoon 1/2 a cup of the mixture along the centre of each piece and shape it like a long thin sausage. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. I brushed in insider of the pastry with water to ensure it would seal.

Repeat with remaining pastry and filling. Place in the fridge to cool for 30 minutes, this will make the cutting easier.

Cut the rolls into bite size pieces. You should get 5 pieces from every roll. Remove from the fridge and brush with beaten egg, sprinkle with sesame seeds (optional).

Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

TMC Sausage Rolls 2

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Lemon and Garlic Chicken Traybake, Let The Fishwives Make Dinner So Easy

Lemon and Garlic Chicken Traybake

 

This lemon and garlic chicken traybake is honestly the easiest meal that I make! It’s inspired by a recipe of one of my food idols, Nigella Lawson, whose brand of tasty comfort food is right up my alley. This is a dish we eat on weeknights, but I would absolutely feel happy to serve up if we were having guests over, it’s that good! And the best part, it takes only 5 minutes of chopping, 1 tray and 1 hour to cook, SO EASY. The chicken from The Fishwives comes completely prepared, all you need to do it take it out of the plastic and transfer to the baking tray. If you are not a confident cook, then this is the dish for you because if you can chop vegetables, open a plastic wrapper and turn on the oven, you can make this dish!

Lemon and Garlic Chicken Traybake

Serves 2 adults with leftover chicken

Ingredients

1 Fresh Marinated Butterflied Whole Chicken (click here to purchase from the Fishwives)

2 red peppers ( you can also use 1 red pepper and 1 yellow pepper)

2 leeks

100g of pitted black olives (you can also use a mix of black and green olives)

Olive oil

Salt and Pepper

Instructions

Preheat the oven to 200°C. Cut the peppers into strips. Cut the leeks into slices. Put the peppers, olives and leeks onto a baking tray, drizzle with a little olive oil, season with salt and pepper and toss to combine. Place the butterflied chicken on top of the vegetables and pop the tray in the oven. Bake for1 hour or until the chicken is cooked through. Remove the chicken to a plate and rest for 10 minutes. Turn off the oven and return the tray with the vegetables to the oven to keep them warm. After the chicken has rested, cut it up. Serve the vegetables on a plate, place the cut chicken on top and then drizzle all the delicious juices from the tray all over the chicken and vegetables.

I hope you enjoy this super easy and delicious meal!

J x

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