Italian Wonderpot

I don’t know how ‘Italian’ this is but it’s great. I made a smaller version because I was almost out of pasta, but added more spices. Recipe taken from here.


  • 2 cups water
  • 6 oz uncooked pasta
  • 1 TBSP olive oil
  • 2 tomatoes, diced
  • 1 bag of spinach, chopped
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 1 TBSP dried basil
  • 1 TBSP dried oregano
  • 1/2 TBSP red pepper flakes
  • salt and pepper
  • Parmesan cheese
  • parsley

1) In a large pot, bring salted water to a boil.

2) Add everything to the pot and cook for 10-15 minutes, until the pasta is cooked and some of the water has evaporated.

3) Top with cheese and parsley, if desired

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Raspberry-Vodka Drink

SO MANY RASPBERRIES. I don’t know what to do with the left over ones…besides drink them.


  • 1 shot of vodka
  • sprite
  • handful of raspberries
  • ice


1) Add ice, vodka, and raspberries to the glass.

2) Top with sprite.

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Potato and Leek Soup

Boyfriend said he wanted something with leeks so I made this! Recipe taken from here.


  • 2 TBSP butter
  • 2 leeks, washed and chopped
  • 2 tsp rosemary
  • 3 cups vegetable stock/broth
  • 1 pound potatoes
  • 3/4 cup milk
  • salt and pepper
  • 1 bunch of parsley
  • olive oil


1) Melt the butter in a large pot.

2) Add the leeks and salt and cook until soft, about 8 minutes.

3) Add the rosemary, stock/broth, and potatoes and cook for 20 minutes or until you can stick a fork in the potatoes with ease.

4) Move to a blender and pulse until smooth. Or use an immersion blender.

5) Move back to the pot and add the milk and pepper and mix.

6) Boil water.

7) Add the parsley for 30 seconds.

8) Remove the parsley and pat dry.

9) Chop or puree and mix with olive oil.

10) Top the soup with the parsley oil.

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Apple-Raspberry Crumble

After this I can’t bake with raspberries anymore. I’ve got about a cup left and I’ll just eat them now. Plus, I guess it’s peach time in Korea since that’s all I see in the market now. Recipe taken from here.


  • Filling
  1. 4 apples, peeled, sliced into chunks  of about 3/4 inches
  2. 1 cup of raspberries
  3. 1.5 TBSP sugar
  4. 1 TBSP flour
  5. 1 tsp vanilla or rum
  6. 1 tsp cinnamon
  7. pinch of salt
  • Topping
  1. 4 TBSP butter
  2. 1/4 cup oats
  3. 1/4 cup + 2 TBSP flour
  4. 1/4 cup packed light brown sugar
  5. 1/4 cup + 2 TBSP walnuts


1)Heat the oven to 370F/190C or toaster oven to 170C.

2) Mix the apples though salt together.

3) Add the mixture to baking tins

4) Mix the oats though walnuts together.

5) Add the butter using your hands.

6) Add the oat mixture to the top of the apple mixture.

7) Bake for 30 minutes.

8) Let sit for 10 minutes.

9) Serve with vanilla ice cream.

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Pasta and Vegetable Salad

Pasta salad time! It’s summer-ish (its humid and cloudy) so that means pasta salad, right. Recipe taken from here, but without parsley as I could not find it and without olives as I could not open the jar…


  • 12 oz pasta
  • water
  • salt
  • 1 head of broccoli, chopped small
  • 1/2 cup oil, not olive
  • 1/4 cup balsamic vinegar
  • 2 TBSP lemon juice
  • 1 TBSP mustard
  • 1 TBSP honey
  • 1 clove of garlic, smashed
  • 3 TBSP dried basil
  • pepper
  • 3 cups of cherry tomatoes, halved
  • 1/2 head radicchio, chopped small


1) Cook the pasta in salted water until 2 minutes left until done.

2) Add the broccoli to the boiling pasta and finish cooking.

3) Strain and set aside.

4) Mix the oil, balsamic vinegar, lemon juice, mustard, honey, garlic, basil and pepper.

5) Add the oil mixture to the pasta and broccoli.

6) Add the cherry tomatoes and radicchio.

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Raspberry Lemon Cake

Crazy for raspberries right now! Cheap in retrospect to other fruits in Korea. These I made before going away for a weekend and kept in the freezer so I’d have them for Monday morning (or Sunday night) and they turned out great. Recipe taken from here. The Lemon Streusel topping made wayyy to much, so I froze it as it should last for 1 month.


  • Cake
  1. 1 cup flour
  2. 1 tsp baking powder
  3. 11 TBSP butter, room temp
  4. 3/4 cup sugar
  5. 3/4 tsp salt
  6. 2 eggs
  7. 1 tsp vanilla/rum
  8. 1 cup raspberries
  • Lemon Streusel
  1. 6 TBSP butter
  2. 1 cup flour
  3. 1/2 cup sugar
  4. 3/4 tsp salt
  5. zest of 1 lemon
  6. 1/2 cup chopped almonds


1) Preheat the oven to 350F/170C or toaster oven to 130C.

2) Mix the flour and baking powder in a small bowl.

3) Beat the butter in a large bowl until smooth.

4) Add the sugar and salt to the butter and mix.

5) Combine the eggs and vanilla/rum in another small bowl.

6) Add the egg mixture to the butter mixture and combine.

7) Add the flour mixture to the egg/butter mixture and combine.

8) Fold in the raspberries.

9) Make the lemon streusel by letting the cold butter sit at room temperature for 5 minutes.

10) Mix the flour, sugar, salt and lemon zest together.

11) Mix with the butter by hand until most of the butter clumps are gone.

12) Mix in the almonds.

13) Pour the raspberry batter into baking tins and smooth.

14) Top with the lemon mixture and bake for 50 minutes, or until a toothpick inserted comes out clean and the top is browned.

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Paula Dean’s Pasta Salad

Who doesn’t love Paula Dean? Maybe diabetics. Regardless, this one doesn’t seem too bad for you. Recipe taken from here.


  • 1 bag of pasta, 500g
  • water
  • salt
  • 2 cups of cherry tomatoes, halved
  • 1/2 cup mushrooms, chopped
  • 1 jar of olives, water drained
  • 1 green pepper, chopped
  • 1/2 cup mayonnaise
  • 1 cup of balsamic vinaigrette dressing
  • 1 TBSP sugar
  • pepper
  • Parmesan cheese


1) Cook the pasta in salted water until done.

2) Drain and let cool.

3) Add the cherry tomatoes, mushrooms, olives and green pepper.

4) Mix the mayonnaise, balsamic vinaigrette dressing and sugar.

5) Add the dressing and pepper and mix before serving (I made the veggies and pasta before work and added the dressing when I got home so it was not too soggy).

6) Top with Parmesan cheese.

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