Basil for Pesto

Basil is a versatile herb to work with. They are not too challenging to grow yet basil can be used in so many dishes if not drinks. Mix basil with roasted pine nuts, olive oil and sea salt to turn it into homemade basil pesto. Keep it in a sterilized jar so you can use it anytime you have a surprise guest. Use it for pasta to create a yummy dish, which everyone will love. That’s when humble fresh herbs can uplift your homemade dishes.

Spiced Apple Recipe

Spiced apple is a versatile recipe for turning apples into a great side dish toppings for ice cream. The recipe truly brings out the flavor of apple and leads the taste buds into Christmas mood.


  • 1/2 cup butter or margarine
  • 8 large Granny Smith apples, peeled, cored, and sliced
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg


  1. Melt butter in a saucepan.
  2. Add apples and other ingredients
  3. Sauté 15 to 20 minutes or until apples are tender.

Recipe adapted from

Feels Like Christmas

Can you believe that it’s time of the year again when we get to savor the Christmas spices? Enjoy this Speculaas recipe made with Indonesian spices that actually are the taste of Christmas.

3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground white pepper
Pinch of ground cloves
1 1/2 sticks unsalted butter, softened
3/4 cup light-brown sugar
1 tablespoon molasses
1/3 cup water
Confectioners’ sugar


  1. Mix together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, nutmeg, white pepper, and cloves in a large bowl.
  2. Cream butter and brown sugar until light and fluffy. Mix together half of the flour mixture. Add water, then remaining flour mixture. Divide into 3 balls and flatten into 2cm, wrap in cling wrap and keep in refrigerator.
  3. Dust surface with confectioners’ sugar. Roll out dough to 5mm thickness and cut the shape out with your favourite holiday cookie cutter. We are using our tree cutter. Continue until all dough is cut and keep in refrigerator for 1 hour.
  4. Preheat oven to 160C. Place cookies in oven and immediately reduce temperature to 120C. Bake until cookies are set and just beginning to turn light gold for around 55 to 65 minutes. Let cool on wire racks.

Dark Cocoa Peanut Butter Overnight Oats

1/2 cup Oats
1/2 cup fat-free milk
1 tbsp Blueboots Farm Creamy Peanut Butter
1/2 tbsp dark cocoa powder
2 tsp honey
2 tsp mini dark chocolate chips
2 tsp crushed peanuts
1/4 tsp pure vanilla extract


1. Add the rolled oats and then the low-fat milk into a container that you will later place into the fridge overnight.
2. Add the peanut butter, dark cocoa powder, honey, and vanilla extract.
3. Top that off with a layer of dark chocolate morsels and then the crushed peanuts.
4. Seal the container and place in the refrigerator overnight, or for at least 4-5 hours. The longer the better since we really want those flavors to meld together and those oats to absorb all the liquid.
5. The next morning, all you got to do is grab the oats from fridge, stir, and enjoy. You can eat this cold right out of the fridge!

Recipe from A Sweet Pea Chef


Remember our Nutmeg Chutney? It was one of our favourite products that we ever developed. These days, we are still developing lots of new products, from improving our peanut butter recipe to refining the crispiness of our chips. You can always go to our Shop section and sample Blueboots Farm’s product, which we made from the fresh produce at the farm.

Autumn Pumpkin Cake

Pumpkin is in season right now, it’s the time to translate the flavors of pumpkin into a moist cake. The autumn-yellow color that the pumpkin brings surely is an appealing natural color for our Spiced Pumpkin Cake! It’s an easy recipe which we’re sure you can do at home.


Half of butternut pumpkin, cut into square pieces. Save the pumpkin seeds.
1tsp ground cinnamon
2 eggs
150gr sugar
1tbsp mollasses
1tsp vanilla extract
150ml olive oil
250gr self raising wheat flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground ginger


100gr icing sugar
1/2 pcs lemon


  1. Mix the pumpkin with olive oil and cinnamon. Roast for 30-40 minutes in 180C until the pumpkin is caramelized. Cool down then mash it with fork.
  2. Whisk egg and sugar until they form a foamy texture. Mix in the vanilla bean and olive oil, then the mashed pumpkin.
  3. Mix in the dry ingredients: flour and spices. Mix well.
  4. Preheat oven to 160C. Brush a loaf pan with butter. Pour the mixture into the loaf pan, put it in the oven for about 30 minutes.
  5. Check your cake with a skewer, if it comes out clean, then it’s ready. Let the cake cool down on a wire rack.
  6. For the seeds of the pumpkin, wash them in water and let them dry on a paper towel. On an oven tray, mix the seeds with olive oil and a pinch of salt. Put them in the oven for about 10 minutes until crunchy.
  7. To make the glaze, mix the icing sugar with juice from lemon. Pour over the cake. Sprinkle the pumpkin seeds on top of the cake.


If you ask, what’s our favorite Peanut Butter creation? Our answer would have to be gado-gado. You can make this with Crunchy Peanut Butter if you like a bit more texture in your peanut sauce, or use the creamy one if you like a smooth-silky sauce to pour over your gado-gado. We found this recipe to be very handy especially for those living overseas, who can’t get their hands on a good gado-gado sauce.

125 gr Blueboots Farm Crunchy Peanut Butter
2 cloves garlic
1/2 shrimp paste
1/2 pcstamarind pulp
1/2 pcs lime
1/2 tbsp light soy sauce
1 cup hot water
salt to taste

Vegetable of your choice – blanch


  1. Simply mix all of the ingredients to create a simple gado-gado sauce
  2. Mix the veggies and the gado-gado sauce

Dried Tropical Fruits


Your favourite fruit: star fruit, apple, jackfruit, mango, pineapple



  1. Slice the fruits in uniform thin slices. Using mandolin slicer definitely helps.
  2. Use a home dehydrator or oven (need to open a little bit for air flow)
  3. Place the fruit slices neatly on the trays of the dehydrator without stacking on each other.
  4. Dehydrate at 40C for about 24 hours to best keep the nutrients. Other option: dehydrate at higher temperature for lesser time. For example 60C for 12 hour
  5. Once dried, it will give a leathery and chewy texture
  6. Store in airtight containers

Vegan Lettuce Wrap

Brown rice spring roll wrapper
Kelp noodle
Baked tofu, cut into small squares
Carrot, julienned
Spring onion, shredded
Cilantro, break into small pieces


Peanut Sauce
½ cup Blueboots Farm Creamy Peanut Butter
¼ cup coconut milk
2 tbsp water
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp honey
1 clove garlic, grated
½ tsp grated ginger



  1. Dip a spring roll wrapper into water to dampen the wrapper, shake off excess water.
  2. Lay the wrapper and fill it with kelp noodle, baked tofu, carrot, spring onion and cilantro. Wrap it like you are wrapping a spring roll, make sure that the filling is tight.
  3. For the peanut sauce, mix all ingredients and adjust to your preference.
  4. Dip your spring roll into the peanut sauce and enjoy this healthy meal!

Vanilla Moringa Smoothie

2 frozen bananas
1 cup milk
1 tsp moringa powder
Vanilla bean
A handful of ice


  1. Simply blend everything together to make this yummy smoothie.