Baked Capsicum Salad

 This salad was baked on Jon's birthday. It is appetizingly colorful,can be eaten before or after the main meal.

Yellow and Red Capsicum (Bell Peppers)
SN: Capsicum annum   
- rich in Vitamin C, antioxidant lycopene and carotene are higher in red peppers. Vitamin A is higher in yellow peppers

Ingredients: Capsicum- yellow and red pepper,salt, olive oil,salad dressing
Procedure:

Rinse
Put the whole capsicum on the pan
Bake in 200 degrees for about 5 to 10 minutes or until tender
Take out from oven
Let it cool then peel the skin
Slice lengthwise
Add olive oil and salad dressing
Other seasonings to taste

Steamed Fish

 Rub the fish with salt atleast an hour before cooking
Put spring onion on the plate before setting the fish
Sprinkle with ginger and chilli
Add wine, fish sauce and oil
Let it stay for atleast 10 minutes
Steam for 8 mins
Put off the heat, sprinkle with spring onion
Cover, leave it for 10 minutes
Serve

Kiwi-Mango Dessert

A fruit dessert with gentle touch of anti-oxidant kiwi and vitamin A from the Philippines' queen of fruits,mango.Nutrient-contents are good for the heart,eyes and immune system.

I prepared this after a full meal of sour spaghetti, fried chicken wings and blanched broccoli.The naturally sweet taste combination of both fruits saturates the taste of this type of meal.The blend of yellow, green and black seeds makes it more refreshing to the eyes!