Sunday, 2 March 2014


It’s TMD stressful having to support both ex and current (No, not boyfriends! Bosses! I mean bosses!) who are located in Europe and Asia respectively. When they both return to London next week, perhaps they should consider paying my salary in GBP while I work on London shift: 5PM to 2AM Singapore time, retire to bed at 7AM, wake up at 2PM ...

But I would hate to miss lunch so maybe it isn’t such a clever idea afterall.

Lunch time is the highlight of my day.  No matter how busy I am, I look forward to chilling out with my co-workers during lunch sessions.  During an especially hectic week, a few of us would bring our own lunch to the office. Usually it means reheating leftovers from the night before, or sandwiches thrown quickly together in the morning. This week I tried a hand at making my own whole wheat wraps. I rolled out the dough into flat disks, placed them between plastic sheets and kept them in the fridge. Before I leave home in the morning, I’d remove a piece of dough from the fridge and quickly toast it on both sides in a frying pan. Fillings are usually fresh lettuce, tomato and boiled chicken breast, or a slice of turkey ham. The best part is: oiling the pan isn't necessary! Eating healthily has never been easier.

This afternoon I took a wrap and experimented a "pizza" out of it.  The toppings are simple - sliced fresh bell peppers and mushrooms, and two kinds of cheeses.

Preheat your oven at 200 degrees C. Line a baking sheet with parchment paper.

Stir-fry peppers and mushroom over medium heat until they soften. You may want to add a little salt to season.

Glaze wraps with a little olive oil to prevent sticking. Place them on prepared baking sheet. Spread cooked bell peppers and mushrooms over the dough. Top with grated cheeses (I used Mozzarella and Cheddar).

Bake until cheeses are bubbly.

If you so desire, you can dust with dried Italian herbs or chilli flakes before serving it hot.

Don't have an oven? Let Masa show you how to make pizza over a stove.

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