Side Dish Recipes

Oven-roasted cherry tomato and garlic make this delicious dip absolutely addictive. Sweet, tangy and garlicky. You can dip some crunchy vegetables into it, spread it over the toast or toss it with some pasta. Heirloom or vine-ripe tomatoes work well too.

A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.

Kimchi is so common in Korean, from breakfast to dinner, and it's not only because it tastes so good, and it goes very well with almost anything, also it is quite healthy, and it is good for you. Try this recipe to make your own fresh kimchi, you can adjust the hot and salt level, which you can't do with store-bought one!

This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.

Broccoli Apple Soup recipe

Butternut Squash Soup with Ginger and Lime recipe

Cold Gazpacho recipe

Loved the idea of infusing curry, chili powder and cumin seeds in the oil, which made the curry oil so flavorful. The combination of apples, bell peppers, celeries, raisins, and peas (I used peas instead of snow peas) was delicious with the curried rice.

The earthy beets, spicy basil, creamy goat cheese and sour-sweet balsamic glaze make this salad with complimentary layers of flavors and textures.

Delicious but a bit salty...I think 1/2 tsp of salt would be sufficient.

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

Aunt Ann's Creamy Potato Soup recipe

Pumpkin and Tomato Bisque recipe

A quick and easy classical Venetian recipe

Puree of Yellow Squash Soup recipe