Foodhall A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Jumpstart your lazy Saturday morning with a glass of this healthy Vegan Saffron and Banana Smoothie. Made using everyday ingredients easily available in your pantry, this no-frills smoothie recipe is equal parts creamy and sweet, and easy as 1-2-3 to put together! For a refreshing hit, consider popping it into the fridge to chill for a bit before enjoying it alongside a hearty breakfast. Here's what you need to get started: - Saffron, 5-6 strands - Banana, 3 sliced - Coconut Yoghurt, 75g - Almond Milk, 200ml - Elaichi, 4 pods - Maple Syrup, 50g - Desiccated Coconut, 30g Easy peasy smoothie squeezy, you might even say! #smoothierecipe #smoothieoftheday #smoothiesofig #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodLovers #EatingForTheInsta #foodhall #foodhallindia #explore #trending #reelitfeelit

Jumpstart your lazy Saturday morning with a glass of this healthy Vegan Saffron and Banana Smoothie. Made using everyday ingredients easily available in your pantry, this no-frills smoothie recipe is equal parts creamy and sweet, and easy as 1-2-3 to put together! For a refreshing hit, consider popping it into the fridge to chill for a bit before enjoying it alongside a hearty breakfast. Here's what you need to get started: - Saffron, 5-6 strands - Banana, 3 sliced - Coconut Yoghurt, 75g - Almond Milk, 200ml - Elaichi, 4 pods - Maple Syrup, 50g - Desiccated Coconut, 30g Easy peasy smoothie squeezy, you might even say! #smoothierecipe #smoothieoftheday #smoothiesofig #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodLovers #EatingForTheInsta #foodhall #foodhallindia #explore #trending #reelitfeelit

Jumpstart your lazy Saturday morning with a glass of this healthy Vegan Saffron and Banana Smoothie. Made using everyday ingredients easily available in your pantry, this no-frills smoothie recipe is equal parts creamy and sweet, and easy as 1-2-3 to put together! For a refreshing hit, consider popping it into the fridge to chill for a bit before enjoying it alongside a hearty breakfast. Here's what you need to get started: - Saffron, 5-6 strands - Banana, 3 sliced - Coconut Yoghurt, 75g - Almond Milk, 200ml - Elaichi, 4 pods - Maple Syrup, 50g - Desiccated Coconut, 30g Easy peasy smoothie squeezy, you might even say! #smoothierecipe #smoothieoftheday #smoothiesofig #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodLovers #EatingForTheInsta #foodhall #foodhallindia #explore #trending #reelitfeelit

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Boy, oh boy! Do we have an exciting weekend for you. If you've been unable to visit our pop ups these past few weeks or managed to walk in but we were sold out 🕺🏻, we're bring you one, no sorry, THREE exciting pop ups this weekend. 🍰 Get caked with @lets_maki as they set up shop at Foodhall@MKT and Two Horizon Friday to Sunday with their beautiful sushi cakes and donuts 🧁 @mizahbakery says hello once again with a range of cakes, super-indulgent croissants and fresh bakes at Foodhall@Linking Road from Saturday to Sunday 🍫 Our vegan friends, we haven't forgotten about you. Vegan chocolaterie @sigalitsandmore is coming to Foodhall@1MG with a range of bean to bar chocolates. Come on by, Friday to Sunday Are you excited? Are you? Cause we sure are. Save the date(s) folks. See you this weekend!

Boy, oh boy! Do we have an exciting weekend for you. If you've been unable to visit our pop ups these past few weeks or managed to walk in but we were sold out 🕺🏻, we're bring you one, no sorry, THREE exciting pop ups this weekend. 🍰 Get caked with @lets_maki as they set up shop at Foodhall@MKT and Two Horizon Friday to Sunday with their beautiful sushi cakes and donuts 🧁 @mizahbakery says hello once again with a range of cakes, super-indulgent croissants and fresh bakes at Foodhall@Linking Road from Saturday to Sunday 🍫 Our vegan friends, we haven't forgotten about you. Vegan chocolaterie @sigalitsandmore is coming to Foodhall@1MG with a range of bean to bar chocolates. Come on by, Friday to Sunday Are you excited? Are you? Cause we sure are. Save the date(s) folks. See you this weekend!

Boy, oh boy! Do we have an exciting weekend for you. If you've been unable to visit our pop ups these past few weeks or managed to walk in but we were sold out 🕺🏻, we're bring you one, no sorry, THREE exciting pop ups this weekend. 🍰 Get caked with @lets_maki as they set up shop at Foodhall@MKT and Two Horizon Friday to Sunday with their beautiful sushi cakes and donuts 🧁 @mizahbakery says hello once again with a range of cakes, super-indulgent croissants and fresh bakes at Foodhall@Linking Road from Saturday to Sunday 🍫 Our vegan friends, we haven't forgotten about you. Vegan chocolaterie @sigalitsandmore is coming to Foodhall@1MG with a range of bean to bar chocolates. Come on by, Friday to Sunday Are you excited? Are you? Cause we sure are. Save the date(s) folks. See you this weekend!

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Take a stroll down memory lane this weekend at Foodhall@MKT 🍨 Your favourite post-school treat just got a major upgrade with Minus30. Swing by their ice cream cart tomorrow and day after as they scoop up and serve their handmade gelato sandwiches. If you're looking for something warm, sip on their small-batch hot chocolates available in vegan and sugar-free options as well. We're very excited for a sweet weekend, are you? #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foody #Foodies #FoodLover

Take a stroll down memory lane this weekend at Foodhall@MKT 🍨 Your favourite post-school treat just got a major upgrade with Minus30. Swing by their ice cream cart tomorrow and day after as they scoop up and serve their handmade gelato sandwiches. If you're looking for something warm, sip on their small-batch hot chocolates available in vegan and sugar-free options as well. We're very excited for a sweet weekend, are you? #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foody #Foodies #FoodLover

Take a stroll down memory lane this weekend at Foodhall@MKT 🍨 Your favourite post-school treat just got a major upgrade with Minus30. Swing by their ice cream cart tomorrow and day after as they scoop up and serve their handmade gelato sandwiches. If you're looking for something warm, sip on their small-batch hot chocolates available in vegan and sugar-free options as well. We're very excited for a sweet weekend, are you? #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foody #Foodies #FoodLover

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Have you ever struggled as a vegetarian in Singapore? While the hawker centres are known for their succulent pork and chicken specials, restaurants and cafes have over the years tweaked their menus and innovated to appeal to a wider audience. From South-Indian tiffins and vegan burgers to Mediterranean delights and vegetarian renditions of local street-food using mock meat, here are 5 recommended places to dine at for when you're dining sans meat: 🍚 Mavali Tiffin Room :: Having been around for nearly 100 years, this iconic spot is known for its pocket-friendly South Indian delicacies 🍔 VeganBurg :: An outstanding menu of meat-free burgers using soy, mushrooms and tofu 🥗 Pollen :: A Mediterranean-influenced restaurant known for its Kale Salad and pickled beetroots with water chestnuts 🍲 Whole Earth :: Singapore's first and only Thai-Peranakan restaurant that recreates classic meat dishes with mushrooms, soy and pineapple chunks 🍜 Gokul :: This hole-in-the-wall eatery serves up a variety of local dishes like wontons and laksa using mushrooms, soy and tofu Bookmark these spots for the next time you find yourself in the Lion City. Have more recommendations for a vegetarians guide to Singapore? Let us know in the comments below ⬇️ @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Have you ever struggled as a vegetarian in Singapore? While the hawker centres are known for their succulent pork and chicken specials, restaurants and cafes have over the years tweaked their menus and innovated to appeal to a wider audience. From South-Indian tiffins and vegan burgers to Mediterranean delights and vegetarian renditions of local street-food using mock meat, here are 5 recommended places to dine at for when you're dining sans meat: 🍚 Mavali Tiffin Room :: Having been around for nearly 100 years, this iconic spot is known for its pocket-friendly South Indian delicacies 🍔 VeganBurg :: An outstanding menu of meat-free burgers using soy, mushrooms and tofu 🥗 Pollen :: A Mediterranean-influenced restaurant known for its Kale Salad and pickled beetroots with water chestnuts 🍲 Whole Earth :: Singapore's first and only Thai-Peranakan restaurant that recreates classic meat dishes with mushrooms, soy and pineapple chunks 🍜 Gokul :: This hole-in-the-wall eatery serves up a variety of local dishes like wontons and laksa using mushrooms, soy and tofu Bookmark these spots for the next time you find yourself in the Lion City. Have more recommendations for a vegetarians guide to Singapore? Let us know in the comments below ⬇️ @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Have you ever struggled as a vegetarian in Singapore? While the hawker centres are known for their succulent pork and chicken specials, restaurants and cafes have over the years tweaked their menus and innovated to appeal to a wider audience. From South-Indian tiffins and vegan burgers to Mediterranean delights and vegetarian renditions of local street-food using mock meat, here are 5 recommended places to dine at for when you're dining sans meat: 🍚 Mavali Tiffin Room :: Having been around for nearly 100 years, this iconic spot is known for its pocket-friendly South Indian delicacies 🍔 VeganBurg :: An outstanding menu of meat-free burgers using soy, mushrooms and tofu 🥗 Pollen :: A Mediterranean-influenced restaurant known for its Kale Salad and pickled beetroots with water chestnuts 🍲 Whole Earth :: Singapore's first and only Thai-Peranakan restaurant that recreates classic meat dishes with mushrooms, soy and pineapple chunks 🍜 Gokul :: This hole-in-the-wall eatery serves up a variety of local dishes like wontons and laksa using mushrooms, soy and tofu Bookmark these spots for the next time you find yourself in the Lion City. Have more recommendations for a vegetarians guide to Singapore? Let us know in the comments below ⬇️ @visit_singapore #PassionMadePossible #SingaporeFoodFestival

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Your new morning friend - our Avocado Raspberry smoothie. Made using the finest Peruvian avocados from @promperuindia, here's you can power up your mornings: Raspberry Smoothie: 120 ml (1/2 cup) water 225 grams (1 1/2 cup) unthawed frozen raspberries 1 banana frozen ½ tablespoon honey 1 ½ teaspoon lemon juice For the Raspberry smoothie, in a blender, combine all the ingredients and blend until smooth. Pour evenly into glasses, filling each half way, and place them in the freezer. Avocado Smoothie: 80 ml (1/3 cup) unsweetened almond milk 225 grams (1 1/2 cup) chopped avocado 2 ½ tablespoons honey 1 tablespoon lemon juice ⅓ cup ice cubes 1 teaspoon pure vanilla extract Place the ingredients in the blender and blend until smooth. Use a spoon to gently transfer the raspberry smoothie on top of the avocado smoothie. *Make it vegan by replacing honey with agave nectar #peruvianavocadosinindia #peruinindia

Your new morning friend - our Avocado Raspberry smoothie. Made using the finest Peruvian avocados from @promperuindia, here's you can power up your mornings: Raspberry Smoothie: 120 ml (1/2 cup) water 225 grams (1 1/2 cup) unthawed frozen raspberries 1 banana frozen ½ tablespoon honey 1 ½ teaspoon lemon juice For the Raspberry smoothie, in a blender, combine all the ingredients and blend until smooth. Pour evenly into glasses, filling each half way, and place them in the freezer. Avocado Smoothie: 80 ml (1/3 cup) unsweetened almond milk 225 grams (1 1/2 cup) chopped avocado 2 ½ tablespoons honey 1 tablespoon lemon juice ⅓ cup ice cubes 1 teaspoon pure vanilla extract Place the ingredients in the blender and blend until smooth. Use a spoon to gently transfer the raspberry smoothie on top of the avocado smoothie. *Make it vegan by replacing honey with agave nectar #peruvianavocadosinindia #peruinindia

Your new morning friend - our Avocado Raspberry smoothie. Made using the finest Peruvian avocados from @promperuindia, here's you can power up your mornings: Raspberry Smoothie: 120 ml (1/2 cup) water 225 grams (1 1/2 cup) unthawed frozen raspberries 1 banana frozen ½ tablespoon honey 1 ½ teaspoon lemon juice For the Raspberry smoothie, in a blender, combine all the ingredients and blend until smooth. Pour evenly into glasses, filling each half way, and place them in the freezer. Avocado Smoothie: 80 ml (1/3 cup) unsweetened almond milk 225 grams (1 1/2 cup) chopped avocado 2 ½ tablespoons honey 1 tablespoon lemon juice ⅓ cup ice cubes 1 teaspoon pure vanilla extract Place the ingredients in the blender and blend until smooth. Use a spoon to gently transfer the raspberry smoothie on top of the avocado smoothie. *Make it vegan by replacing honey with agave nectar #peruvianavocadosinindia #peruinindia

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After indulging on a whole lot of fritters and chocolates for the last 2 weeks, we're keeping things simple and light tonight with our #RecipeOfTheWeek - Edamame and Avocado Salsa Cups. These vegan snack cups are perfect for a quick, light lunch, an evening snack or even a guilt-free dinner and take only 15 minutes to assemble. Don't forget to save this recipe and do tag us @foodhallindia if you make them

After indulging on a whole lot of fritters and chocolates for the last 2 weeks, we're keeping things simple and light tonight with our #RecipeOfTheWeek - Edamame and Avocado Salsa Cups. These vegan snack cups are perfect for a quick, light lunch, an evening snack or even a guilt-free dinner and take only 15 minutes to assemble. Don't forget to save this recipe and do tag us @foodhallindia if you make them

After indulging on a whole lot of fritters and chocolates for the last 2 weeks, we're keeping things simple and light tonight with our #RecipeOfTheWeek - Edamame and Avocado Salsa Cups. These vegan snack cups are perfect for a quick, light lunch, an evening snack or even a guilt-free dinner and take only 15 minutes to assemble. Don't forget to save this recipe and do tag us @foodhallindia if you make them

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While we're sure you've been busy stirring up hearty curries and coffees using coconuts this month, this versatile nut is also the best way to add creaminess to and “veganize” your favourite dishes and desserts. Here are our top three ways to help you make the most of this nutrient-dense pantry staple — 🥥Whipped cream — Take a can of full-fat coconut milk and leave it in the fridge overnight. Scoop off the ‘cream’ (save the water for your smoothies) and whip it up with a hand-mixer and a bit of sweetener. Perfect to be used with brownies, warm desserts, or fresh fruit 🥥Coconut kefir — To make coconut milk kefir, place the milk kefir grains in 4 cups coconut milk. Stir with a non-metal spoon. Cover with a cloth, secured by a rubber band. Culture at 20 to 29 degrees celcius. After 12 hours, begin checking the coconut milk for up to 24 hours. Remove the milk once the coconut kefir reaches the desired consistency 🥥Cheese sauce — Put 180ml coconut milk, 3 tbsp nutritional yeast flakes, 2 tsp tapioca flour, 1/2 tsp sea salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and a pinch of paprika and bring the mixture to a boil. Let it simmer on low to medium heat, for about 1 minute until the sauce is stretchy. Enjoy it with nachos, on pizza, over pasta! Swing by a Foodhall near you to grab your coconut milk can(s) today or ca us directly on 8095031111 for safe home delivery.

While we're sure you've been busy stirring up hearty curries and coffees using coconuts this month, this versatile nut is also the best way to add creaminess to and “veganize” your favourite dishes and desserts. Here are our top three ways to help you make the most of this nutrient-dense pantry staple — 🥥Whipped cream — Take a can of full-fat coconut milk and leave it in the fridge overnight. Scoop off the ‘cream’ (save the water for your smoothies) and whip it up with a hand-mixer and a bit of sweetener. Perfect to be used with brownies, warm desserts, or fresh fruit 🥥Coconut kefir — To make coconut milk kefir, place the milk kefir grains in 4 cups coconut milk. Stir with a non-metal spoon. Cover with a cloth, secured by a rubber band. Culture at 20 to 29 degrees celcius. After 12 hours, begin checking the coconut milk for up to 24 hours. Remove the milk once the coconut kefir reaches the desired consistency 🥥Cheese sauce — Put 180ml coconut milk, 3 tbsp nutritional yeast flakes, 2 tsp tapioca flour, 1/2 tsp sea salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and a pinch of paprika and bring the mixture to a boil. Let it simmer on low to medium heat, for about 1 minute until the sauce is stretchy. Enjoy it with nachos, on pizza, over pasta! Swing by a Foodhall near you to grab your coconut milk can(s) today or ca us directly on 8095031111 for safe home delivery.

While we're sure you've been busy stirring up hearty curries and coffees using coconuts this month, this versatile nut is also the best way to add creaminess to and “veganize” your favourite dishes and desserts. Here are our top three ways to help you make the most of this nutrient-dense pantry staple — 🥥Whipped cream — Take a can of full-fat coconut milk and leave it in the fridge overnight. Scoop off the ‘cream’ (save the water for your smoothies) and whip it up with a hand-mixer and a bit of sweetener. Perfect to be used with brownies, warm desserts, or fresh fruit 🥥Coconut kefir — To make coconut milk kefir, place the milk kefir grains in 4 cups coconut milk. Stir with a non-metal spoon. Cover with a cloth, secured by a rubber band. Culture at 20 to 29 degrees celcius. After 12 hours, begin checking the coconut milk for up to 24 hours. Remove the milk once the coconut kefir reaches the desired consistency 🥥Cheese sauce — Put 180ml coconut milk, 3 tbsp nutritional yeast flakes, 2 tsp tapioca flour, 1/2 tsp sea salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and a pinch of paprika and bring the mixture to a boil. Let it simmer on low to medium heat, for about 1 minute until the sauce is stretchy. Enjoy it with nachos, on pizza, over pasta! Swing by a Foodhall near you to grab your coconut milk can(s) today or ca us directly on 8095031111 for safe home delivery.

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*BACK ON OUR SHELVES* We're chuffed to announce the return of these healthy cake mixes by @serapheenabakes on our shelves. Whether you’re gluten-free or trying to cut back, @serapheenabakes will satisfy your sweet tooth without the guilt. From mugs cakes to delicious vegan options, they come in a variety of flavours and surely won’t give you flour FOMO! All you need is 1 bowl, a @serapheenabakes cake mix, and 10 minutes. No gluten? No problem! Get them across any of our stores or call us on 8095031111 for home delivery. #glutenfree #healthy #cakes #sweet #sweettooth #alternative #vegan #new

*BACK ON OUR SHELVES* We're chuffed to announce the return of these healthy cake mixes by @serapheenabakes on our shelves. Whether you’re gluten-free or trying to cut back, @serapheenabakes will satisfy your sweet tooth without the guilt. From mugs cakes to delicious vegan options, they come in a variety of flavours and surely won’t give you flour FOMO! All you need is 1 bowl, a @serapheenabakes cake mix, and 10 minutes. No gluten? No problem! Get them across any of our stores or call us on 8095031111 for home delivery. #glutenfree #healthy #cakes #sweet #sweettooth #alternative #vegan #new

*BACK ON OUR SHELVES* We're chuffed to announce the return of these healthy cake mixes by @serapheenabakes on our shelves. Whether you’re gluten-free or trying to cut back, @serapheenabakes will satisfy your sweet tooth without the guilt. From mugs cakes to delicious vegan options, they come in a variety of flavours and surely won’t give you flour FOMO! All you need is 1 bowl, a @serapheenabakes cake mix, and 10 minutes. No gluten? No problem! Get them across any of our stores or call us on 8095031111 for home delivery. #glutenfree #healthy #cakes #sweet #sweettooth #alternative #vegan #new

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Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

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#FoodhallTestKitchen: Thinking of switching to a #plantbased diet? Turns out, one of the best places to start is your morning cup of #coffee or #tea. So @padmakkb tried three homemade non-dairy #mylks that don’t break the bank (or the #blender): 1. #OatMilk: soak 2 Tbsp instant oats in 1 cup of room temperature water for 1 hour. Blend until smooth, and strain through a fine sieve • The pros: creamy consistency, pleasant ‘oaty’ flavour, economical • The cons: can sometimes develop a slimy texture • How we like to use it: heated and frothed for a #vegan #cappuccino or #latte 2. #AlmondMilk: soak 10 almonds in 1 cup of room temperature water for at least 3 hours. Blend and strain through a muslin cloth • The pros: neutral flavour and colour • The cons: Watery consistency, tends to ‘split’ when heated up, expensive • How we like to use it: stirred into a strong cup of black #tea, or in baking recipes that call for a splash of milk 3. #CoconutMilk: blend 3 Tbsp grated coconut with 1 cup of room temperature water, and strain through a fine sieve. • The pros: Similar in texture to milk, mild flavour, heat-stable • The cons: a bit laborious to grate the coconut • How we like to use it: the most versatile of the lot, this works well as a milk substitute in sweets like custard, pastry cream, ice creams; or savoury preparations like curries and stews Have you tried making any alternative milks at home? Let us know your favourites in the comments below!

#FoodhallTestKitchen: Thinking of switching to a #plantbased diet? Turns out, one of the best places to start is your morning cup of #coffee or #tea. So @padmakkb tried three homemade non-dairy #mylks that don’t break the bank (or the #blender): 1. #OatMilk: soak 2 Tbsp instant oats in 1 cup of room temperature water for 1 hour. Blend until smooth, and strain through a fine sieve • The pros: creamy consistency, pleasant ‘oaty’ flavour, economical • The cons: can sometimes develop a slimy texture • How we like to use it: heated and frothed for a #vegan #cappuccino or #latte 2. #AlmondMilk: soak 10 almonds in 1 cup of room temperature water for at least 3 hours. Blend and strain through a muslin cloth • The pros: neutral flavour and colour • The cons: Watery consistency, tends to ‘split’ when heated up, expensive • How we like to use it: stirred into a strong cup of black #tea, or in baking recipes that call for a splash of milk 3. #CoconutMilk: blend 3 Tbsp grated coconut with 1 cup of room temperature water, and strain through a fine sieve. • The pros: Similar in texture to milk, mild flavour, heat-stable • The cons: a bit laborious to grate the coconut • How we like to use it: the most versatile of the lot, this works well as a milk substitute in sweets like custard, pastry cream, ice creams; or savoury preparations like curries and stews Have you tried making any alternative milks at home? Let us know your favourites in the comments below!

#FoodhallTestKitchen: Thinking of switching to a #plantbased diet? Turns out, one of the best places to start is your morning cup of #coffee or #tea. So @padmakkb tried three homemade non-dairy #mylks that don’t break the bank (or the #blender): 1. #OatMilk: soak 2 Tbsp instant oats in 1 cup of room temperature water for 1 hour. Blend until smooth, and strain through a fine sieve • The pros: creamy consistency, pleasant ‘oaty’ flavour, economical • The cons: can sometimes develop a slimy texture • How we like to use it: heated and frothed for a #vegan #cappuccino or #latte 2. #AlmondMilk: soak 10 almonds in 1 cup of room temperature water for at least 3 hours. Blend and strain through a muslin cloth • The pros: neutral flavour and colour • The cons: Watery consistency, tends to ‘split’ when heated up, expensive • How we like to use it: stirred into a strong cup of black #tea, or in baking recipes that call for a splash of milk 3. #CoconutMilk: blend 3 Tbsp grated coconut with 1 cup of room temperature water, and strain through a fine sieve. • The pros: Similar in texture to milk, mild flavour, heat-stable • The cons: a bit laborious to grate the coconut • How we like to use it: the most versatile of the lot, this works well as a milk substitute in sweets like custard, pastry cream, ice creams; or savoury preparations like curries and stews Have you tried making any alternative milks at home? Let us know your favourites in the comments below!

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