Rose & Melissa

Few things can rival a relaxing afternoon visiting a nursery and enjoying all the colours and fragrances there. Water hyssop, Bacopa sp. , gives tiny beautiful blooms. A light brush through the leaves with your hand and you can enjoy a very refreshing fragrance. Water hyssop, Bacopa sp. , grows in marsh and hence can be a good addition to an aquarium or water feature. Begonia is a genus with loads of different shapes, sizes, and colours. Being under storey plants, Begonia sp. thrives with shading and high humidity. Brazilian bachelor's button, Centratherum punctatum, is easy to grow and has very visible purple flowers that can be quite an attraction to bees and butterflies. Golden dewdrop, Duranta erecta , flowers very regularly and is a bee and butterfly magnet. Golden dewdrops have varieties of flowers with shades, from dark purple to white. Even the white flower variety of golden dewdrop is pretty. Do you know why it is called ...

About the Dish Difficulty:  Easy Complexity:  Medium Duration:  Medium Healthy rating:  High Method: Boil Ingredient List Fusilli Pork Enoki mushroom Mushroom tomato sauce Salt Cooking oil Water Instructions 1. Ingredients. Fusilli. Mushroom tomato sauce. Cooking oil. Salt. Pork. Enoki mushroom. 2. Preparation. Defrost your pork, wash, cube, and marinate with mushroom tomato sauce. Cut off the roots of the mushrooms. Spread out and wash the mushrooms. 3. Cooking. Boil water. Add some cooking oil and salt Throw in the fusilli and stir to ensure all is submerged. Use a fork or spoon to cut the fusilli to check if it is ready. When fusilli breaks easily, it is ready. Drain the fusilli water into a bowl to be used later to add body to the sauce. Heat a bit of oil. Throw in the pork with all the marinate sauce and add more sauce. Simmer for a sh...

About The Dish Difficulty: Easy Complexity: Low Duration: Short Healthy rating: High Method: Stir fry Ingredient List Kailan Garlic Seasoning (salt, soya sauce, or stock) Cooking oil Water Instructions 1. Preparation. Rinse all ingredients and lay on clean chopping board. You can separate kailan into stems and leafy portions to ease your cooking. Slice through the stem to ensure smaller & thinner stem chunk for even cooking. Cut leaves into smaller pieces as well. Cut the garlic and keep the skin if you want stronger fragrance. 2. Cooking. Heat up some cooking oil and throw in the garlic. Next, add in the stems first, as these will need longer cooking to soften. After a short while, throw in the leaves. Add seasoning, add some water, stir, and cover. Leave until water boils, then stir some more to ensure even cooking. Food is ready when leaves and stems turned into vibrant green. 3. Serving ...