Food makes me happy! :D
Chinese style steamed egg that can be served for almost any meal of the day. This is a very versatile dish that can be augmented by adding ham or any other meat.
**Not being a huge fan of avocado, I never really bothered to look into how to make guacamole; it was just one of those sauces that I buy without thinking. Though recently I have decided to confront the food I don't like, and try to make it into something I wouldn't mind eating; it turns out that guacamole is actually an extremely easy dipping sauce to make, and far more tastier than what you can get in the supermarkets.**
**What I really want to share here, is this 'new' method of cooking pasta. Recently while browsing through my usual design magazines, I came across this sexy new [Pasta Pan for Alessi](http://www.designws.com/pagina/1alessi2.html). The design of the pasta pan came from this traditional(?!) Italian method of cooking pasta, which is to cook it the same way as you would cook risotto. Seems so simple and logical that I just had to try it that night, to see what it tasted like compare to the usual method of preparing pasta. So here is how I did it, with ingredients I had in my cupboard.**
**This was one of my favourite dishes when I was little. It's full of flavour and a little drizzle of the left over sauce on rice is just amazing!**
**Yay, Chef Ramsay is back on our screens with yet another series of The F Word! This dish was very much inspired and partially taken from one of the recipes he cooked on the current serie. He served grilled artichokes with some carrots and butter - roasted beef. Seen that I don't eat beef, I thought I will serve it as a nice salad instead. Also, I have never prepared artichokes before, so it was about time I learnt how to do it!** There are many different ways of preparing artichokes. This is the way that worked best for me (found in one of Jamie’s cookbooks). You may want to wear a pair of clean rubber gloves, as artichokes can be a bit prickly.
Been craving curry recently after hearing the boyfriend mentioning it few times, AND seeing Gordon making it in a recent episode of The F Word. Gordon's recipe however, calls for way too many ingredients! I like to keep things simple and use what's commonly found in most kitchen cupboards. I went though the pile of random recipes I got and found this on a recipe card from Waitrose. I adapted it a little and here it is. A delicious, yet simple, chicken curry.
One nice thing about this dish is that you can prepare the pork in advance, or cook a good amount of it in one go, so you can refrigerate or freeze the left over pork. Next time you just have to wait for the noodle to cook!
This pasta is so delicious and easy I have trouble stopping my self eating too much of the stuff in the summer. This dish takes less than 10min to prepare as you only need to cook the pasta!
**This is the first time I have attempted making a tart, so instead of making one big one I made lots of little ones experimenting with different techniques. This method turned out to be the best, as it's simple and gives you delicious mini desserts. Enjoy!**
**Asparagus is normally fairly expensive to buy in this country, but for this few weeks British asparagus are in season so you can pick some up for a good price at your local market. I kind of made this recipe up as I pushed my trolly round the supermarket, but it turned out to be quite a delicious dish! In the picture above I used bacon, in hindsight Prosciutto ham would be better, as it will look more delicate and be more crispy**
**Nice and easy dish for the long summer days.** **I find the pomegranate not only brings some wonderful colours to the dish, it also adds a nice crunch to the texture and a delicate touch of sweetness to the palate.**
I thought it's about time I added another sweet recipe, and felt like baking a cake this weekend. Having been past so many pastry shops recently and seeing all the delicious tarts topped with summer fruits, I thought I will experiment with a fruit cake that has a fruit layered on the top just like the summer tarts. After some research I realised this is what the cake people call an Upside Down Cake, and pineapple is commonly as the fruit topping. I have decided to use pears as the topping, with a thin layer of almonds just underneath for the crunchy texture, and all sits on a light orange sponge for that summer citrus finish. Hope you like it and of course, feel free to suggest different combinations!
I am 26 today (!!!) and very aptly this is my 26th recipe, so naturally it had to be a cake! The recipe just uses white chocolate, but I decided to make one white chocolate sponge and one dark chocolate sponge. The recipe also only calls for plain flour, but I was so worried about the cake not rising I decided to use self raising flour and added a little sprinkle of baking powder. You may notice this recipe doesn't call for any butter, which results in the cake being slightly dryer than usual, but the cream topping and filling compliments the cake nicely and doesn't leave that greasy/fatty aftertaste in your mouth.
I kinda just threw this together for dinner the other day to go with some soup, when I had some lovely baggett left over from lunch. It turned out to be so delicious I thought I will share it with everyone here. :)
This trout is absolutely delicious. The rosemary-thyme sauce adds an amazing flavor. Hope you enjoy it as much as we did.
This recipe came from my friend's mum (Thanks Mrs Percy), and like all recipes that come from mothers... it tastes great!!!
**Another episode of The F word, another Chef Ramsay recipe with my own twist. I stuck to the quantities and ingredients used for the pancakes (except I also added some cinnamon powder), as Gordon said specifically that you need to be exact on this one. Who am I to argue? Though I have experimented with putting some grated apples into the pancakes. The result was sweeter, perhaps a little too sweet with the caramelised topping, but if you like your pancake squishy and sticky inside, then try it!**
This is so easy to make and is easily the best chocolate sauce I have ever tasted. It came from one of my old housemates (a guy! would you believe), and it saw us through the darkest hours ( also know as final year of Masters in Architecture).
This is a basic chicken salad, yet I just find it so satisfying! I guess I like the fact that I can chomp down a massive bowl of the stuff without feeling too guilty...
My friend Alex cooked this for us last time she visited, and it was absolutely delicious I had to find out how it was done!
During my recent trip to Tokyo the boyfriend and I managed to hit quite a few restaurants in town, ranging from the usual yummy soba places to the oh-so-posh Kozue. Surprisingly, one dish that impressed us most came from 'Salt', a restaurant opened recently by the Australian chef Luke Mangan. The dish was a wonderful combination of cod, wrapped in pancetta, served with a fig, and drizzled in a light vanilla sauce. The salty taste of the pancetta mixed with the gentle sweetness of the fig was just so divine I immediately bought myself a box of figs as soon as I arrived home, back in London. This is the simple dish I came up with as my answer to that delicious cod. I know, it's nowhere near as fancy, but it sure is tasty! ;)
For my birthday, my flatmate very trustingly bought me a blowtorch!!! :D So from now on, all my crème brulee will have perfectly caramelised tops! Though, seen that there already are few good crème brulee recipes here, I thought I will contribute a different blowtorch friendly recipe.
**Winter is definitely here, and nothing keeps the winter blues away better than some yummy comfort food. Risottos are a staple part of my winter diet, and this is absolutely my favourite recipe! I often find the all soft texture of risotto slightly boring, so in this recipe I decided to cook majority of the vegetables separately and fry the bacon to vary the texture.**
With such a simple dish, the key is to use the best and freshest ingredients, so you can really taste the flavours.
This recipe is taken from one of many Delia Smith's cook books. If you want a traditional recipe that tastes wonderfully like how your mother would make it and that's guaranteed to work, there really is no better chef to turn to.