Category Archives: Lunch

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



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



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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Not sure what to serve for a BBQ with friends? Here is an idea!

Weekend BBQ with friends, and some nice gift Idea’s to take along with you from Gift’s Less Ordinary

Weekend BBQ’s with family and friends are always such a nice thought, then it get’s to the day and you end up spending half the day in the kitchen preparing. Don’t we all want to prepare a “show stopper” meal with the minimum amount of effort? I know i do!

Here is a few easy ideas on what to serve for a BBQ. Trust us, the food will be delicious, it will be beautifully presented, you won’t be in your kitchen for hours on end and everyone will have a lovely time.

For our BBQ with friends i served:

  • Lamb chops from The Meat Club. All I did was generously season with salt and pepper before hitting the BBQ.
  • BBQ Sausages
  • Watermelon and fetta salad with incredible goat’s cheese fetta from Huber’s Butchery
  • Pitta bread that we quickly bbq’d for 1 minute on each side. This delicious pitta bread you can buy from The Fish Wives in singapore.

BBQ with the Meat Club


Whenever we go to a friends place, I always like to take something for the host to say thank you. There is of course always the traditional wine, flowers and chocolates, but we have recently discovered Gift’s Less Ordinary, they have a stunning selection of gifts for all occasions.

Here are our top 5 picks of what to take your hosts when going for a casual BBQ.

  1. Personalised Large Wine Barrel Lid Cheese Board


  2. Fine White Wine Gift Set


  3. Elephants Gold Foil Notecards


  4. Bottle Opener


  5. SALAD SERVERS - Personalized


Have a look at Gift’s Less Ordinary for stunning gift idea’s for all occasion.


E x

Elissa profile

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The Meat Club – Make a Greek Meat Platter for Family and Friends

the meat club

Meat lovers listen up! There is a new meat supplier on the block. The Meat Club is the brainchild of some savvy Australians whose mission is to bring FRESH Australian beef and lamb to Singapore! Yay.

The Meat Club is a subscription based service. You hop on line, chose the meat you want, and then you can choose to have it delivered for 1, 2 or 3 months. Having sampled this meat, I have no hesitation in saying I would be going for the 3 month option. I’m not a great online shopper, so being able to go online, order and then forget about it for the next 3 months is perfect for me! There is a good selection of meat cuts and the meat really is excellent quality. I am so pleased that the Meat Club has opened up in Singapore. Lets all get behind it and enjoy great Aussie meat at a really great price!

And if you order and find yourself with a fridge full of beautiful meat, then do as we did and have a Greek style feast! This is the perfect menu for a get together with friends and family. Simple salads and sides are all you need to compliment a selection of tasty meat! This whole menu feed 4 adults and 5 kids with leftovers. If it’s only feeding adults, I would suggest this would serve 6 adults generously. Click on the links below for all the simple recipes!

Greek Style Meat Platter

Greek Style Salads

Crispy Roast Potatoes

Easy Tzatziki







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Crispy Roast Potatoes

If there is one thing that I learnt about cooking when I lived in London, it is that the key to a crispy roast potato is cooking potatoes in goose or duck fat. If you do this, I promise you will not fail in your quest for the prefect crispy roast potato! In terms of what potato to use, we don’t get a lot of variety in potatoes in Singapore. I personally use white washed Australian potatoes which you can purchase from Hubers or Little Farms. For the duck fat, I purchased mine in the fridge section of Maket Place at Tanglin Mall.

Crispy Roast Potatoes

crispy roast potatoes


1kg of potatoes, peeled

100g of duck or goose fat or 100ml of olive oil

Sea salt


Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan. Cut the peeled potatoes in half and cut each half into 2 or 3 pieces, (2 pieces for smaller potatoes, 3 for bigger potatoes). Put the potatoes into a large pan and pour in enough water to cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

Drain the potatoes in a colander. Return the potatoes to the pan you cooked them in, place a lid on the pan and shake the pan back and forward. This is called ‘roughing’ up the potatoes. This process will help make your potatoes crispy. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.

Roast the potatoes for 15 minutes and then turn and roast for a further 15 minutes. Continue to roast, turning when needed, until the potatoes are browned all over. This may be another 10 to 20 minutes.

Remove from the oven and sprinkle with sea salt before serving.

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Easy Tzatziki

Tzatziki is the perfect ‘sauce’ to serve with a Greek style meat platter, but it is so versatile and can be served with lots of different dishes. It’s great with chicken or as the base of a wrap for lunch or even just as a dip with raw vegetables or crackers. This homemade version is so much better than store bought, once you have tasted it you will never go back to store bought again! The addition of mint is not traditional, you don’t have to add it, but I just like mint and think it gives the tzatziki a little something extra!

Easy Tzatziki

easy tzatziki


1 cup of Greek yogurt

1 Lebanese cucumber, finely diced

2 cloves garlic, finely minced

1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

salt and freshly cracked black pepper

fresh mint leaves, finely chopped

Salt and pepper


Combine all the ingredients in a bowl and mix well. Season with salt and pepper to taste.



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Greek Style Salads

Every good meat platter needs a few tasty salads to balance out all the meat! For the watermelon salad, I purchased Persion Feta from Hubers. This soft, creamy feta was the perfect compliment for the sweet juicy watermelon. For the greek salad, I purchased marinated feta from Little Farms. The feta cubes work well in the greek salad, and the oil which the feta is marinated makes a great salad dressing!! For the cucumbers and olives in the greek salad, I always use Lebanese cucumbers and pitted Kalamata olives. I like to purchase both of these items at Tekka wet market but you can also purchase both of them at Hubers and Little Farms.

Greek Salad

greek salad

2 Lebanese cucumbers, diced

I small red onion, finely sliced

1 red pepper, cut into cubes

1 handful cherry tomatoes, cut in half

1 handful pitted Kalamata olives

half a bunch of mint leaves, roughly chopped

feta cubes

lemon juice

olive oil

salt and pepper


Combine the cucumber, red pepper, tomatoes, olives, onion and mint and toss to combine. Sprinkle with salt and pepper, drizzle over some olive oil, or the oil which the feta was marinated in and a squeeze of lemon juice. Toss again to combine. Transfer to a serving dish and scatter feta cubes all over the top of the salad. Be generous with the feta cubes, it’s what make the salad so yummy!

Watermelon Salad

watermelon salad


1/4 of a watermelon, cut into cubes

1/2 cup pitted Kalamata olives

1/2 small red onion, finely sliced

handful of fresh mint leaves, finely sliced.

Persian feta


Put the watermelon, olives, mint and onion in a bowl and toss to combine. Transfer to a serving dish. Generously crumble the persion feta all over the top of the salad.


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Make a Greek Style Meat Platter with The Meat Club

The Meat Club has a great variety of meat types and cuts that you can use to create this beautiful greek style meat platter. This is a great thing to serve at a get together with adults and kids because there is sure to be something for everyone! The three products you need from the Meat Club for this meat platter are:

500 g eye fillet (for the Beef and Vegetable Kebabs)

1kg lamb chops (for the Garlic and Rosemary Lamb Chops)

500g lean beef mince (for the Greek Style Meat Balls)

the meat club

Beef and Vegetable Kebabs


For the marinade

2 tbsp. olive oil

1 tbsp. lemon juice

2 tsp Dijon mustard

1 tsp wholegrain mustard

1 tbsp. honey

1 tsp dried oregano

2 sprigs fresh rosemary, finely chopped

3 – 4 tbsp. red wine (optional)

For the kebabs

500g eye fillet

2 red capsicum

1 large red onion

1 zucchini


Mix all of the ingredients for the marinade together. Place the eye fillet in a ceramic dish and pour the marinade over the meat. Cover with plastic wrap and marinate in the fridge for at least 4 hours or overnight if you can.

Remove the meat from the marinade and cut into cubes. Then cut the vegetables in to cubes, they should be similar in size to the meat cubes. Thread the meat and vegetables onto bamboo skewers. Pre-heat a BBQ or grill to high. Grill the skewers for 5 minutes either side or until the meat is cooked through and the vegetables are tender.

Garlic and Rosemary Lamb Chops


3 garlic cloves

2 tbsp. extra-virgin olive oil

2 sprigs fresh rosemary, leaves removed

1 tsp salt

1/2 tsp black pepper

6 lamb chops


Combine the garlic, olive oil, rosemary, salt and pepper in the bowl of a small food processor. Blend until the garlic and rosemary are finely chopped. Rub the garlic and rosemary paste all over the lamb chops. Place the lamb chops in a single layer in a ceramic dish, cover and leave in the fridge to marinate overnight of for at least 4 hours.

Pre-heat a BBQ or grill plate to high. Grill the lamb chops for 10 minutes each side, or until the meat is cooked through.

Greek Style Meatballs


1kg of pork and beef mince

1 cup of breadcrumbs

2 eggs

¼ cup cooking cream

2 teaspoons of Italian mixed herbs

salt and pepper to taste

2 tablespoons of peanut oil (or any frying oil of your choice)



In a large mixing bowl, combine your pork and beef mince and mix till well combine. Now add your breadcrumbs, eggs, cooking cream, and some herbs. I like to use mixed Italian herbs but you can use any herbs of your choice. Add salt and pepper to taste.

Depending on the size you want your meatballs, roll 1 teaspoons of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.

In a heavy based frying pan, heat 2 tablespoons of peanut oil over medium-high heat. Add some meatballs. Cook for 4 minutes or until just browned. Do not to put too many meatballs in the frying pan, otherwise they will soak up too much oil and not cook as quickly. Repeat this step till all your meatballs are cooked.


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Hellenic Republic Cypriot Grain Salad

Hellenic Republic Cypriot Grain Salad

Recently I heard about George Calombaris’ Hellenic Republic Cypriot Grain Salad and decided to give it a try for the book club gathering I was hosting. It was such a hit, I made it again at Easter, again another hit! This salad is really easy to put together, super delicious AND super nutritious.  It’s a lot of ingredients, but every ingredient really adds to this salad, so much variation in flavour and texture. Don’t be put off  by the ingredient list, it really does come together easily, I promise!!

Hellenic Republic Cypriot Grain Salad


For the Salad:

1 bunch of coriander

1/2 bunch of parsley

1/2 a red onion

1 cup of freekeh* (or cracked wheat/quinoa)

1/2 cup of puy lentils

2 tbsp pumpkin seeds

2 tbsp of slivered almonds

2 tbsp pine nuts

2 tbsp baby capers

1/2 cup currents

1 lemon

3 tbsp extra virgin olive oil

sea salt


For the dressing: 

1 cup greek yoghurt

1 tsp cumin seeds

1 tbsp honey


Shred the parsley and coriander and leave aside

Toast the pumpkin seeds, almonds and pine nuts until fragrant.

Finely dice the red onion

Juice the lemon and leave aside.

Blanch the freekeh and the lentils separately in boiling water until both are just cooked. If you are using quinoa, cook as per packet instructions.

In a medium bowl place the coriander, parsley, red onion, freekeh (or cracked wheat/quinoa), lentils, toasted nuts, capers, currants, lemon juice and olive oil and mix well.

Mix the yoghurt, cumin and honey until combined, you can top it with pomegranate seeds if you like!

Season to taste and top with yoghurt dressing, or leave the dressing on the side whatever you prefer.

Shopping Notes

  1. I used quinoa for the salad. I tend to use the Origins brand of quinoa which you can purchase at Fairprice Finest or Cold Storage.
  2. Puy lentils and French green lentils. When I was purchasing this ingredients for this salad, I seared high and low but could not find them anywhere so I ended up with Boundulle cooked lentils in a can that I purchased from Market Place. As these were already cooked, all you need to do is drain them in a colander, rinse them and then add to the salad. As fate would have it, the very next day I saw the French green lentils for sale at Jones the Grocer in Dempsey and Little Farms in River Valley!
  3. As you don’t need large quantities of the nuts and seeds, go to Phoon Haut where you can buys small packets which are the perfect size for what is called for in recipe. You can also buy the capers and currants at Phoon Haut.
  4. I always but my flat leaf parsley from Fair Price Finest. The parsley from the USA is really tastey and fresh and also REALLY  well priced. A bunch big enough for this salad will be between $2 and $3, much cheaper than Cold Storage or Market Place and really very competitive in relation to the wet market.




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Lamb with Zucchini, Pea and Mint Salad

lamb with zucchini pea mint salad

This simple lamb salad is lean, green and pairs lamb with some of it’s great pals, mint, peas and zucchini! Its also no carb but leaves you feeling very satisfied. A perfect meal for a Monday after indulging over the weekend!!

For more, clean, lean and green recipes, click here!

To see where I bought the ingredients to make this meal, scroll to the bottom of the page!

Lamb with Zucchini, Pea and Mint Salad


1 lamb backstrap (about 300g)

2 cloves of garlic, crushed

1 tbsp. chopped mint, plus extra for serving

2 tbsp. olive oil, plus extra for drizzling

1 large zucchini, cut into strips

1 cup of frozen peas, cooked

1 bunch of asparagus

1 lemon

Rocket and baby spinach leaves


In a small bowl, add 1 crushed garlic clove, 1 tbsp. of olive oil and the chopped mint. Mix to combine. Season the lamb with a good pinch of salt and pepper then rub the garlic, oil, mint mixture all over the lamb.

Preheat the oven to 190˚C. Place an oven proof, non-stick fry pan on the cook top and on high heat. Once the pan is hot, add the lamb and cook on each side for a minute to create a nice crust. Transfer the lamb to the pre-heated oven and cook for 2 minutes each side. Remove for the oven and rest for 7-10 minutes.

Heat a non-stick char grill pan over medium high heat. Take your remaining clove or crushed garlic and 1 tbsp. of olive oil, mix to combine and them with a pastry brush, brush the garlic oil over the zucchini slices and asparagus. Grill the vegetables in the pan for 2-3 minutes each side, or until they a lightly charred. Transfer them to a plate and sprinkle with salt and pepper.

To assemble the salad, in a large bowl add spinach leaves, rocket, cooked peas and the char grilled vegetables. Take a handful of fresh mint leaves, finely shred and add to the salad with a good drizzle of olive oil and a squeeze of lemon juice. Toss to combine. Slice the lamb. Serve the salad on to plates, top with the sliced lamb.

My Shopping List

1 lamb backstrap (about 300g) – This lamb was smuggled in from Australia in my suitcase! For similar, purchase at Huber’s Butchery

2 cloves of garlic, crushed – Fair Price Finest

1 tbsp. chopped mint, plus extra for serving – Fair Price Finest

2 tbsp. olive oil, plus extra for drizzling – Fair Price Finest

1 large zucchini, cut into strips – Fair Price Finest

1 cup of frozen peas, cooked – Fair Price Finest

1 bunch of asparagus – Fair Price Finest

1 lemon- Fair Price Finest

Rocket and baby spinach leaves – Cold Storage

E & J x


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The Best Sausages in Singapore

Processed with VSCOcam with c1 preset

With BBQ weather 365 days a year, Singapore is the perfect place to enjoy sausages! Like any good Aussie, I am a sausage lover and so have tried quite a few since moving here. I am pleased to say though, that I think I have found the cream of the sausage crop!

Sidecar Sausage is an online venture which sells a range of delicious gourmet sausages, which not only taste terrific but contain no preservatives, additives, gluten, artificial colours, artificial flavours or extenders. They come to you frozen and must be kept frozen until they are ready to eat. I recently ordered the Italian Pork and Fennel variety, which I used to create a delicious pasta dish (see recipe below) and the Mild Country Sausage, which we threw on the BBQ and ate Aussie style in a slice of bread with tomato sauce (see picture below).

Sidecar Sausages

I really can’t recommend these sausages enough. With a great taste and no added nasties, I don’t think there is really anything else you can ask for!!

To order your Sidecar Sausages, simply visit their website at, place your order and pay be cheque or cash when your sausages are delivered to your door! You can also purchase them in the freezer section at The Fishwives in Cluny Court.

Italian Sausage Pasta


Serves 4

500g Italian pork and fennel sausages cooked and sliced

4 cups dry penne pasta (see notes)

2 tins of Italian tomatoes whole or diced

3 cloves garlic

1 tablespoons olive oil

small handful of fresh Italian basil

2 teaspoons salt

chopped basil leaves and grated parmesan cheese to serve.


Using an electric blender, pulse your tinned tomatoes till there are no lumps. Wash out the tins with a small amount of water, roughly ¼ of the tin filled with water. Add the water to the blender and quickly pulse again.

Heat the olive oil in a medium sized frying pan. Add garlic and let it cook for 1-2 minutes, making sure the garlic does not burn.

Add the tomatoes to the frying pan, along with basil and salt. Cook for 1 hour on a low heat with the lid covering the pan but not sealed. It’s important not to cover your saucepan as you want the water to evaporate and the tomatoes to reduce.

When the sauce is almost finished cooking, add a good pinch of pinch of salt to a pot of boiling water and cook the pasta according to packet instructions.

When both the pasta and sauce are ready, pour the sauce over the pasta, add the sliced sausage and cook on a low heat all together for a minute or two to make sure everything is warmed through.

Serve with chopped fresh basil leaves and a good sprinkle of parmesan cheese.


  1. I use roughly 1 cup of dry pasta per person. You may want to adjust this amount up or down depending on your personal preference.
  2. This dish is so lovely with a homemade pasta sauce but if you are pressed for time you can also use a good quality, premium pasta sauce. Jones the Grocer at Dempsey sells a range of bottled pasta sauces as do Little Farms at River Valley. Cibo also at River Valley, sells pasta sauce that they make at their restaurant, you can find in in the freezer right at the back of the store!




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