One-Skillet Lasagne

As much as I love the traditional lasagne, layering can be quite tedious. 

So I found this delicious lasagne recipe made in just one-skillet.
Toss all ingredients together in the skillet, let it cook and then serve.

No stress, no mess. One-skillet/ one-pot wonder meals always top my list!

Ingredients

2 tbsp olive oil

1 onion, finely diced

1 carrot, finely diced

500g beef mince

2 tbsp tomato paste

700g passata or pasta sauce

4 spinach lasagne sheets

250g ricotta

1/4 cup parmesan

1/2 cup mozzarella
handful of basil leaves

Method

* Heat oil in deep frying pan over medium-high heat. Add onion and carrot and cook for 5 mins. 

Add meat and cook for another 5 mins or until meat is browned. Stir in tomato paste, passata and 1 cup water cook until it boils. Reduce heat and simmer for 5 mins.

* Cut lasagne sheets in half (crosswise) add to the pan one at a time to avoid sticking together. Stir and cook for 15 mins or until pasta is tender.

* Sprinkle mozzarella and ricotta over the mixture. Cook for 2 mins until cheese melts. Sprinkle basil leaves.

Recipe adapted from Woolworths Magazine 9/15.

Green Beans and Tomatoes Egg Pancake

I made some egg pancakes and stuffed them with green beans 

that my son harvested from his agriculture class.
I added some chopped tomatoes, fried them in coconut oil 

then sprinkled a bit of fried onions and seasoned with salt and pepper. 

Voila! Hmmm... love the smell. 

How can something so simple be so deliciously good?  

Add some Crispy Prawn Chilli (you can purchase at Asian stores)

or any chilli sauce just to give it a kick.

with Crispy Prawn Chilli.

My son's green beans harvested yesterday!

Eggs En Cocotte with Smoked Salmon & Sour Cream

Here's an all-in-one breakfast bake that is so simple and easy to make 

and really yummy.  It's rich in flavour, soft, creamy and fluffy on the inside. 

Absolutely lovely paired with toast.

Perfect for slow morning Sunday breakfast or brunch with the family.

Ingredients
1/4 red onion, finely chopped
1/3 cup frozen peas, thawed
100g smoked salmon, chopped
 2/3 cup sour cream
1 tbsp dill
pepper to taste4 eggs
toasted sourdough to serve 

Method
* Preheat oven to 200C. Grease ramekins place on baking trays.
* Divide and scatter onions, peas, salmon among ramekins. 
* Combine sour cream and dill in a bowl. Season with pepper.
* Divide half of the mixture among ramekins. 
* Crack an egg into each ramekins and top with remaining mixture.
Bake for about 15 minutes or until eggs are just set. Serve with toasted sourdough. 




Recipe from Coles magazine.

Crunchy Spicy Pickled Radish

This dish is inspired by the pickled radishes I've had at Chairman Mao.

A very simple dish to make but with loads of flavour. 

They are great as side dishes, meal accompaniment or mixed into salads. 

Ingredients
a bunch of red radish
1/4 cup light soy sauce (Kikoman)
1 tbsp mirin
1/2 tsp sesame oil
a few drops of chilli oil (depends on your taste)

Method
* Wash and slice off top and buttom of radishes. Bash them with a rolling pin.
* Mix soy sauce, mirin, sesame and chilli oil in a bowl. 
* Add in the radishes to the mixture and marinate for at least an hour. 

Add crunch and colour to your meal.

Cool Summer Smoothies & Drinks

With days becoming longer and hotter, why not cool down this summer with 

these refreshing and colorful drinks?

They are perfect for summer barbeques, outdoor entertaining or simply have them for breakfast.

These recipes are easy to create, nutritious and delicious.

with this drink you may add sugar (optional).

Cherry, Candy Cane and Choco Brownie Ice Cream

 

 Nothing says Christmas like candy canes! 

Every year when Christmas is over, we always have heaps of candy canes left over. 

This time, I also have a massive bag of cherries! 

So far I have been putting them in my pavlovas,

shakes or simply snacking on them but what else can I do with my left over cherries?

Mix them in ice cream! 

Easy peasy!

Ingredients:
2 litres vanilla ice cream

1 cup cherries, pitted and chopped

1 cup chocolate brownies, chopped

7 candy canes, crushed

1 tsp peppermint essence

Method
Leave ice cream in room temperature for 15 minutes or until softened. Add peppermint essence. Fold through cherries, brownies and candy cane. Freeze for 3 hours or until set. It's that easy!

 Candy Canes symbolise Christmas more than any other candy.

Sambal Ikan Bilis (Anchovies in Chilli)

This is a classic Malaysian dish that is loved by almost every Malaysian.  

 The salty flavour of the fish goes really well with steamed rice or congee.

They are delicious, nutritious and an excellent source of calcium too.

Ingredients
150g ikan bilis (dried anchovies), washed and drained well
1 cup oil for deep frying

120g shallots, peeled and chopped
6 cloves garlic, peeled and chopped
10 red chillies, cut into pieces
1 onion, chopped
2 tbsp tamarind pulp, mixed with 100ml water and squeeze out juice
salt and pepper
1 1/2 tsp toasted belacan powder

Method
* Heat up oil. Deep fry ikan bilis at medium heat until golden brown and very crispy. Set aside.
* Pound shallots, garlic and chillies together to form a paste.
* Leave about 3 tbsp oil in wok, saute pounded spices until fragrant. Add in onion and stir-fry until soft. Add in ikan bilis (anchovies) and stir well.
* Pour in tamarind juice and stir-fry until almost dry. Season with salt and pepper. 

Nyonya Paper-Wrapped Chicken

I learned about Nyonya cuisine when I lived in Singapore.
It is the food of the Baba-Nyonya or Peranakans in Singapore and Malaysia.
These people are the descendants of early Chinese migrants inter-marrying with local Malays. 
 Peranakan or Nyonya cooking is a result of blending these two cultures' ingredients and cooking techniques. 

I learn so much by visiting different places. I get to explore other people's culture and be fascinated by the differences and similarities between our traditions and languages and theirs. More importantly how much we have in common.
It is just so interesting!


 "Selamat makan!"

Ingredients
12 chicken wings (tips cut)

12 baking paper (cut in 5" x 8")

2 tsp shrimp sauce

1 tsp belacan powder

1 tsp chilli paste

2 tsp sugar

3 shallots (crushed)

1/4 tsp dark soy sauce

2 tsp corn flour

Method
* Preheat oven to 200C.

* In a huge bowl, mix together shrimp sauce, belacan powder, chilli paste, sugar, shallots, dark soy sauce and corn flour. Marinate chicken wings in the prepared sauce for at least 2 hours.

* Wrap chicken wings in baking paper and seal. Bake for 20 minutes.

* Unwrap the parcel and serve the chicken with rice and sliced tomato or cucumber.

Recipe adapted from Sino-Malaysia Flavours

 

  Peranakan Architecture in Singapore

Chocolate Panettone French Toast with Mixed Berries

Panettone is a type of sweet bread that is fluffy and contains dried or candied fruits. 

It is also known as the Italian fruit cake and is enjoyed during Christmas and New Year. 

I'm left wondering what to do with my leftover panettone and want to give it a new twist.

Hmmm... I think it's a fantastic idea to make it into French Toast!  

It's also probably one of the easiest breakfast to make too.

Absolutely the best French Toast I've ever tasted!

Ingredients
2 eggs
1/3 cup milk
25g butter
panettone, cut in 2cm thick slices into 4 equal pieces
chocolate slices 
100g strawberries
100g blueberries
icing sugar 

Method
* Whisk eggs and milk on a shallow dish.

* Melt one-quarter of the butter in a large frying pan over medium heat.

* Place chocolate in between 2 panettone slices.
* Dip panettone in egg mixture until soaked.
* Cook for 2 to 3 minutes each side or until golden. Repeat with remaining slices of panettone.

* Serve with berries and dust with icing sugar.

Sweet Potato Roast with Coconut Creme

I recently discovered that coconut cream is especially delicious with sweet potatoes.

It's truly a wonderful combination of flavours. 

 This dish is so easy to prepare and

I encourage you to try it for yourself.

Ingredients
1 kilo of sweet potatoes, peeled and sliced as thinly and evenly as possible.
3 tbsp olive oil
3 tbsp unsalted butter
a few pinches of sea salt
2 tbsp brown sugar
1 cup coconut milk
1/2 cup of thickened cream
4 tsp sriracha
1 tbsp cup fresh cilantro, finely chopped

Method
* Preheat oven to 175C.
* In a saucepan, melt butter over low heat, then mix together with olive oil, add a pinch of sea salt and set aside.
* Brush a coating of the butter and oil mixture over the inside of a baking dish or skillet, and sprinkle with a pinch of sea salt. Arrange potatoes in the dish and brush with the remaining butter and oil and sprinkle with brown sugar.
* Roast potatoes for around 30- minutes, or until the middle of the potatoes are tender and the tops begin to brown and crisp. (Roasting time would also depend on how thinly you’ve sliced them.) Remove from the oven and let rest for 10 minutes.
* While the potatoes are resting, whisk together the coconut milk, thickened cream, and sriracha in a saucepan over medium heat, until just warmed.
* Pour half of the sauce over top of the potatoes and sprinkle with chopped coriander. 
* Serve with extra sauce on the side.



Recipe adapted from Reclaiming Provincial

 

Bread and Butter Pudding with Cherries and Peaches

One of the most wonderful treats summer has to offer is the abundance of fresh berries and stone fruits. 

So I'm taking full advantage of these wonderful bounty while they are still in season and on sale.

This recipe would make such a lovely summer dessert. Comforting and simply delicious.

Ingredients
1 cup milk
2 cups thickened cream
4 egg yolks
1 egg
150g caster sugar, plus extra for dusting.
1 tsp vanilla extract
a handful of fresh mint
butter
stale wholemeal bread, sliced diagonally
icing sugar
 4 peaches, stone and skin removed, cut in quarters
250g cherries

Method
* Preheat oven to 160C.
* In a medium saucepan, bring milk and cream to boil over medium- high heat.
* Combine egg yolk and egg and add the sugar.
* Pour over the milk mxiture, a little at a time and whisking continuously. Add the vanilla and continue whisking.
* Remove from the heat and let stand for 15 minutes.
* Butter the baking dish generously and dust with caster sugar.
* Arrange sliced bread in the dish. Tuck peaches in between the bread and pour the custard mixture over and allow the bread to soak up the liquid for 20 minutes.
* Put in the oven for 20-30 minutes or until the custard is no longer liquid.
* Dust with icing sugar and scatter with cherries and mint leaves.

 

Indian Spiced Snapper

One of the earliest fish dishes that I cooked was this snapper.
This is a quick and easy dish to whip up and it's full of fabulous flavour!
Have all the ingredients ready and you're set to go.

Ingredients:
2kg snapper, cleaned, scaled, gutted

extra virgin olive oil
8 garlic cloves, sliced

4 tsp garam masala

4 tsp ground cumin

1 tsp turmeric

2 tsp fennel seeds

3 tbsp sea-salt flakes

3 tsp freshly ground black pepper

2 lemons, sliced

extra 1 lemon, halved

mango chutney, to serve

Method:
* Preheat oven to 190C. Using a knife score the fish 2-3 times on each side. Rub fish with oil then insert garlic into cuts.
* Combine garam masala, cumin, turmeric, fennel, salt and pepper in a bowl. Rub spice over fish then drizzle with oil.
* Put fish on baking paper. Put slices of lemon inside fish cavity and a few on top. Squeeze over extra lemon.
* Roll edges of paper and seal tightly. Put parcel on foil and roll up to seal. Put on large oven tray and bakes for 40-45 minutes.

* Remove fish from oven and rest for 5 minutes before opening. Serve fish parcel partially open with chutney and rice or naan.

Recipe by Karen Martini.

Celebrity Chef Workshop with Pete Evans

Last week I had the pleasure of attending a live cooking demonstration
by My Kitchen Rules judge Pete Evans and he was so lovely.
The workshop took place at Castle Towers (my favourite mall) in Castle Hill.
Pete showed us how easy it is to cook whiting fillets just by using simple ingredients.
Oh boy, the flavours were spot on and the dish tasted amazing. 

Sand Whiting with Warm Dressing

Ingredients:
125ml extra virgin olive oil
1 tbsp coconut oil (optional)
3 tbsp diced tomato
1 tbsp toasted pine nuts
2 tsp oregano leaves

juice of 1 lemon

4 x 160g whiting fillets, with skin on, bones removed

lemon wedges to serve

Method:
* Heat olive oil in a saucepan until warm.
* Add the tomato, pine nuts, oregano and lemon juice and season with salt and pepper.
* Heat coconut oil in a frying pan and cook the whiting, skin side down, until golden. Then flip over and cook for another minute, take care not to overcook.
* Transfer fish onto plates and spoon warm dressing over the top. Serve with lemon wedges.

Caramelised Fig Tart with Vanilla Mascarpone and Saffron Honey Syrup

Figs are versatile fruits. You can have them in both savoury and sweet dishes.

They're lusciously sweet and delicious and are wonderful additions to any dish.

 I just wish fresh figs are available throughout the year.

 
This is a very easy, simple and quick dessert to whip up.
A great ending to your meal that I'm sure you and your guests would love.

Enjoy!

Ingredients:
1 sheet puff pastry, cut in 4 sqaures
6 fresh figs cut in half
500g mascarpone
1 tablespoon icing sugar
1 teaspoon vanilla essence
100g caster sugar
100ml water
2 tablespoons honey
1/4 teaspoon saffron threads
1 cinnamon quill
1 star anise
1 clove
Fresh mint leaves to garnish
Method:
* For the syrup, place sugar, saffron, water, honey, cinnamon, anise and clove into a pan on low heat and bring to the boil. Simmer for further 5 minutes and allow to cool.
* For the tart filling, fold vanilla essence, icing sugar and mascarpone together in a bowl.
* Place fig halves on a baking tray and dust with some icing sugar. Grill for about 5 minutes and allow to cool.
* Bake puff pastry as per instructions.
* Top the tart with mascarpone mix and arrange the figs on top of each tart. Drizzle honey syrup over and around the tart. Garnish with fresh mint leaves.




Recipe adapted from Chef Marcus Turner.

Ribboned Purple and Orange Carrots with Walnuts, Sultanas and Feta

Thousands of years ago, purple, red and yellow carrots were a norm.
It was not until 1600's when the Dutch growers first cultivated orange carrots.
  Purple carrots are an excellent way to add colour to any dish. 
Don't they look gorgeous?

Ingredients

2 each medium orange and purple carrots
2 tablespoons roughly chopped fresh mint
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
salt
juice of 1 lemon
1/4 cup crumbled feta cheese
2 tablespoons chopped toasted walnuts
2 tablespoons finely chopped sultanas

Method

Thinly slice the carrots into ribbons using a vegetable peeler or mandolin. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.

Whisk together the mint, olive oil, honey, 1/2 teaspoon salt and the lemon juice in a bowl. Add the carrots with the feta cheese, walnuts and sultanas and toss until evenly combined. Serve immediately.

Pasta Chorizo

I love chorizo pretty much any way it's cooked.
I'm keeping this dish simple and let the beautiful smoky flavours of the chorizo speak for itself.

Ingredients

250 grams spaghetti
2 tbsp olive oil
2 cloves garlic, finely chopped
2 Spanish chorizo, chopped
1 bunch fresh basil, finely chopped
salt
freshly ground pepper


Method
* Heat the olive oil in a large pan and then gently cook the garlic.
* Add the chorizo and cook until the meat is nice and crispy.
* Cook the pasta according to packet instructions, drain and then add to the pan of chorizo and its oil.
* Add chopped basil. Toss until well combined. Season with salt and pepper. 

Mexican Beef Tortilla Stack

Hola, my readers! Today's dish is dedicated to the taste of Mexico. I just love the vibrant, delicious, fun and exciting flavours of Mexican food. Ooh la la!

  In a couple of days, fiesta lovers across the United States will gather to celebrate

Cinco de Mayo (Spanish for 5th of May) to commemorate the victory of the Mexicans
over the French at the Battle of Puebla.

Today, Cinco de Mayo is celebrated with beautiful and bright decorations,
colourful parades, dancing and  flavourful Mexican food.

Now who doesn't love a good fiesta?

Ingredients
1 tsp vegetable oil
1 medium onion, finely diced
1 red capsicum, diced
500g beef mince
1 tbsp garlic, finely chopped
1 tbsp red chilli, finely chopped
1 tbsp coriander, roughly chopped
1 400g can diced tomatoes
4 Mexican soft tortillas
120g baby spinach
150g feta cheese, crumbled
150g grated cheese
Serve with Tabasco

Method
* Preheat oven to 200C. Heat oil in a large pan and saute onions and capsicum until softened.
* Add beef mince and cook until it starts to brown.
* Add tomatoes, chilli, garlic and coriander and cook until sauce thickens.
* Line a round spring-form tin with baking paper and lay down the first tortilla, top with a third of the meat sauce, a third of the baby spinach and a third of the crumbled feta cheese. Repeat the same process.
* Bake for 20 minutes until the top is slightly golden. Allow to cool for few minutes before slicing. Drizzle with Tabasco to kick up the heat.





 
recipe from Gourmet Garden

Spicy Broccolini with Dried Herring Pizza

A sweet and tender vegetable that is often mistakenly identified as broccoli when in fact it's a hybrid between broccoli and Chinese kale or gai-lan.  Broccolini or baby broccoli tastes very delicious grilled with olive oil, in Asian stir fries or simply steamed on its own. 

Here's a delicious but simple and easy to make recipe that's bursting with wonderful flavours that will leave you wanting for more.

Ingredients:
1 bunch broccolini
1 Lebanese bread (may use pita bread or pizza base)
1/4 cup extra virgin olive oil
salt and pepper
2 garlic cloves, chopped 
1 cup mozzarella cheese 
4 radish, sliced
6 slices dried herring in oil (cut in half)
1 tsp sumac
1/4 tsp chilli powder


Method:
* Preheat oven to 200C.
* Slice broccolini diagonally and blanch in boiling water for about  two minutes until tender. Cool it immediately in ice cold water, drain and dry.
* Combine oil, garlic, salt and pepper. Spread mixture over the bread.
* Scatter the cheese on bread and top with radish, broccolini and dried herring. 
* Cook pizza in oven for 10 minutes or until golden and crisp.
* Sprinkle sumac and chilli and serve.

Turkish Delight + Rocky Road Pizza

Who could resist this luscious looking pizza studded with little Turkish gems and gooey chewy marshmallows on top? This delicious dessert is inspired by Pete Evan's rocky road pizza recipe from his award-winning cookbook, Pizza. The first time I laid eyes on it, I just knew I had to recreate this at home.

Ingredients
pita bread
12 large marshmallows
8 pcs Turkish delight, diced
2 tbsp pistachios, chopped
Nutella Hazelnut spread
rose flavoured ice cream (you may use vanilla ice cream and just add few drops of rose water)
icing sugar for dusting

Method
* Preheat the oven to 250C.
* Spread Nutella spread evenly over pita bread and top with the marshmallows.
* Place the pizza in the oven for a minute or until marshmallow starts to form a golden crust.
* Transfer the pizza to a plate and drizzle with Nutella spread, Turkish delights, pistachios and ice cream.  Dust with icing sugar and serve.

Let's have some gooey good time!

Pear Tea Cake

 Delicious pears are in season at the moment and while looking for pear recipes to make I found this at Not Quite Nigella. This cake is so delicious and it is actually quite simple and easy to make. You must try it, you'll love it!

• 3/4 cup plain wholemeal flour
• 3/4 cup self raising flour
• 3/4 cup caster or superfine sugar
• 1 egg, at room temperature
• 125g melted butter
• 1 teaspoon vanilla
• 400g pears or apples, diced
• 2 tablespoons cinnamon or vanilla sugar
• Icing sugar to serve
  
  
  
  
  
  
  
  
  

1. Preheat oven to 180C/350F. Grease and line an 20cm/8inch springform tin with parchment paper.
2. Mix the two flours, sugar, butter, egg and vanilla in a bowl. Press three quarters of the mix into the base of the tin-it will be like a sticky, buttery dough. Scatter the diced pears on top. Then place small pieces of the dough on it in a patchwork pattern so that the pear is not entirely covered up.
3. Layer 3/4 of the buttery mixture. Then add the pears and the rest of the dough scattered in pieces. Then the sugar.
4. Sprinkle with cinnamon (apples) or vanilla sugar (pears).  Bake for 40-50 minutes. Sieve some icing sugar on top. Allow to cool before slicing as it is very delicate when warm.