Day 1: Well-being

A 30 Day Well-being Challenge. That’s what Rekha and I have embarked on this time.

The thing is, how do we define ‘well-being’? Healthy eating? Working out? Nurturing our souls? How about a bit of everything? For me personally, this journey will be about just getting my life in order. Indulge in the the things I like as well as what’s good for me 🙂

Kicked off today with a nice cup of tea (no sugar), started reading ‘The Bottle Factory Outing’ (which has been on my list for over five years), scribbled in my journal (self-reflection, yay!), and then spent some time going through old pictures (always an instant pick-me-up) 🙂



Rainbow Cake


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So it was J’s birthday and since she loves anything with lots of colour, I decided that the obvious choice would be to make a rainbow cake. The internet has enough blogs/websites about the cake and if you’d like to know more you can just Google it or else just refer to Megan’s Cooking.

Since I was super busy with work, this time I used BettyCrocker’s French Vanilla cake mix, instead of making it from scratch. (Note: opt for a white cake and not the basic sponge because the colours won’t stand out as much.) So, I followed the instructions on the pack. Divided it into six equal parts and added food colouring to each bowl (violet, blue, green, yellow, orange, red).

The next step is to bake them individually.

When the cakes have cooled, assemble them in order (I prefer red on top with violet at the bottom) with icing between each layer (I used basic Vanilla Buttercream frosting). Crumb coat it and chill it.

Once the icing sets. Add the final layer and your cake’s good to go! It really isn’t hard – just requires a little patience.

And the final result:

Ok, so my icing skills leave much to be desired. But the cake actually looks gorgeous! The fun part was when J cut into a seemingly simple white cake only to pull out a huge chunk of rainbow coloured gloriousness! Priceless! =)

T taking a closer pic before J can tuck into it 😀

New York Cheesecake

I’ve always been a wimp when it comes to trying out cheesecakes. I’d always stick to the ‘easy’ cold cheesecake recipes (which I’ll definitely share later). But after trying the wonderfully yummy cheesecake at Noodle House (Muscat City Centre), I was ‘inspired’ to give the baked version a shot.

The recipe may be found here (BBC Good Food – my favourite website for recipes).

The only difference is that I didn’t add the soured cream topping – and substituted it with a fruit compote. Here’s how it turned out (before adding the compote):

Overall, I’m pretty happy with the results. The filling was delicious and creamy and the recipe isn’t really as complicated as it looks (I used 1/3 the quantity mentioned). Cheers! x



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Hello All!

I’m not really ‘new’ to the whole blogging thing but this is my first ever food blog. From recipes to eating out, I’ll try and blog about everything and anything. Hope you like it : )

For my very first post, I’d like to share with you my recipe for a basic sponge cake. There are a million sources from where you can get hold of this recipe and there are equally as many ways to make it. I love sponges that are soft, light and moist and this recipe gives me just that. It’s a no-fuss recipe and if you’re a beginner then it’s the best one to try out.


100g unsalted butter

1 1/4 cup sugar

3 eggs

1 tsp vanilla

2 cups self-raising flour

1 tsp bicarbonate of soda

15 ml milk (if required)


Leave the butter out until it’s soft (or if you’re in a hurry soften it in the microwave oven for about 20 seconds on high). In a mixing bowl, add the butter and sugar and whisk until it turn almost white. Then add the eggs one by one, whisking well each time. (If your batter begins to curdle, just add a little flour while mixing. Also try to use eggs at room temperature and not ones straight out of the fridge). Next, add the vanilla. Sift the flour and bicarb and add it to the batter. If, at this stage, your batter becomes too thick, then add some milk.

Grease your baking tin with some oil, pour in the batter and bake in a pre-heated oven at 180 deg C for 50 minutes (or until a skewer when inserted comes out clean).

Tada! Your cake’s ready to be enjoyed hot or cold!