Benvenuto / Italian Home Cooking

When I made my decision to become a Stay At Home Mummy almost a year ago, I never expected myself to spend a large amount of time honing my culinary skill. Today, I am a satisfied home cook & baker as my dishes are mostly made from scratch which in turn are healthier for my family since I decide what goes in and the quantity to balance it.

It is always a challenge for me to decide what ingredients to buy in the supermarket and my husband always remind me that the ingredients of the dishes should not end up being more expensive than eating out at the restaurants/ hawkers. Today, I’ll be sharing with all my readers on how to whip up Italiano dishes from scratch which are healthy, tasty and importantly,  budgeted.

A) Homemade Coleslaw (Serve 12-15 scoop)

Estimated Cost of Ingredients: SGD$3.00


  • 1/2 cabbage (chopped into strips)
  • 1 medium carrots (shredded into strips)
  • 2-3 spring onions (replacement of red onions due to personal preference/ chopped)
  • 2 egg yolks
  • 1 tbsp of dijon mustard
  • 200ml of oil (canola / sunflower / peanut / olive oil/ vegetable )
  • A pinch of sea salt
  • A pinch of ground black pepper
  • 1 tbsp of vinegar

Method of Cooking:

  1. Beat the egg yolks with dijon mustard till pale yellow.
  2. Gradually pour in the oil while beating the mixture. You will realise that the mixture gets thicker as you add in the oil. (*If step (i) is not beaten well, the mixture will separate when the oil is added in. So put your love into making this dish.)
  3. Once the mixture is ready, add in the seasoning (sea salt, ground black pepper and vinegar) and mix lightly.
  4. The mayonnaise is now ready. So it is time to add in the main ingredients. Add in the cabbage, carrots and spring onions into the mayonnaise and mix it well.
  5. Store in the fridge and serve chill.


B) Yeast-Free Mixed Ham Pizza (Make 2 12″ pizza)

+ Adapted from All Recipes UK

Estimated Cost of Ingredients: SGD$8.00 


  • 225g of self-raising flour
  • 1/2 tsp of salt
  • 60g of cold unsalted butter
  • 150ml of milk
  • 1/2 can of tomato sauce
  • 100g mixed ham
  • 50g of button mushrooms (cut into slices)
  • 2 small tomato (cut into cubes / remove the seeds)
  • 200g of mozzarella cheese (shredded)

Method of Cooking:

  1. Preheat the oven to 190’C.
  2. Sift the flour and salt to get rid of any possible lumps.
  3. Rub the cold butter into the sifted flour & salt until it resembles bread crumbs.
  4. Pour in the milk gradually and mix it well. Sprinkle in more flour if the mixture is too sticky to be kneaded. *The flour will help to get the sticky dough off your hands and mixing bowl.
  5. Once the dough is soft and “non-stick”, roll it out onto a pizza pan / baking tray glazed with butter/ oil to prevent the dough from sticking.
  6. Add in the tomato sauce (base) and topping (excluding the cheese) and bake it for 20-30 minutes. Once the dough is baked, add in the cheese and let it melt & bake for another 5 minutes before taking out of the oven.
  7. Serve it hot with parmesan cheese and chilli flakes!
  1. IMG_4044 

C) Mixed Ham Tomato Pasta (Serve 2)

Estimated Cost of Ingredients: SGD$5.00 


  • 100g of Linguine
  • 100g of mixed hams
  • 40g of button mushroom
  • 1 can of tomato sauce (I personally recommend Prego ‘Tomato, Basil & Garlic’ sauce as the flavours are balanced, rather than overly salty/ sweet)
  • Olive oil
  • A pinch of salt

Method of Cooking:

  1. Boil a pot of water. Once the water is boiling, sprinkle in a dash of salt.
  2. Next, swiftly cook the ham & mushroom for 1-2 minutes and drain it well. *Boiling is a healthier method of cooking the ham for me, compared to stir-frying it further in oil. It also helps to extract the saltiness & oil out of the ham.
  3. Add in the linguine into the boiling water and cook it for 10 minutes and drain it well. After which, drizzle olive oil over the linguine to prevent it from sticking.
  4. Bring the tomato sauce to boil. Add in 1/4 can of water to dilute the sauce slightly. Remove from heat once it starts boiling.
  5. Plate the linguine. Top it with a generous amount of ham, mushroom & tomato sauce.
  6. Serve it hot with parmesan cheese and chilli flakes!




D) Peach Cheese Cake (Serve 12)

Estimated Cost of Ingredients: SGD$9.00


  • 8pcs of digestive biscuits (crushed)
  • 60g of melted butter
  • 250g cream cheese
  • 3 tbsp of  extra-fine caster sugar
  • 85g of dairy cream
  • 1/4 cup of peach syrup
  • 6pcs of canned peach, cut into cubes
  • 3 tbsp of water
  • 10g of gelatine powder
  • A few drop of lemon paste

Method of Cooking:

  1. Combine the biscuits & melted butter well before pressing it into a 7″ or 10″ baking  tin (with removable base). Make sure that the crust is well moulded, otherwise the crust will break apart when you remove it from the tin. Once ready, place it into the fridge for the crust to set.
  2. Mix the cream cheese and sugar using a mixer at low speed.
  3. Add in the dairy cream.
  4. Add in the peach syrup.
  5. Bring 3 tbsp of water to boil. Once boiled, remove from the heat and add in the gelatine powder. Leave it to dissolve for 10-20 sec before stirring and put it back onto the heat. Keep stirring to prevent the mixture boiling. *Optionally, you can prepare this mixture by placing a bowl over boiling water and stir the gelatine.
  6. Once the gelatine mixture is well dissolved, remove from the heat and pour it into the cream cheese mixture.
  7. Lastly, add in the peach and give it a good mix before pouring into the baking tin.
  8. Let the peach cheese cake set overnight before removing it from the baking tin.



Whenever I prepare a meal at home, my husband will always ask me how much is the meal. Although it’s quite irritating, we have to be mindful of preparing overpriced dinner! With this post, I have detailed out the  comprehensive pricing for each meal.

What do you think? Leave your comments below.

Stay tune to more cooking, baking and/ or dining updates at soon!!

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