Leek and mushrooms bucatini in mushrooms sauce

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Stir fry garlic stems with mix mushrooms fishcakes and cherries



Went to Chinatown in the city for lunch with friends. After lunch they wanted to get some groceries. I followed them just browsing and to see if anything new that I have not tried eating or cooking it.

This garlic stems caught my attention, my friends said they love it and use to cook them frequently. Intrigued to find out what I can add to my new found ingredients, and how will it taste like with some other vegetables to go with it. First ingredients came to my mind is mushrooms, fish cake, as usual must have colours in my dish so, I bought cherries tomatoes.

Then one of my friend came looking for me to show me this olives leaves preserved in a cute jar. She said I must try it, bought it too just curious as to why she said it can be added to so many dishes one of them is congee. I have congee most of the time, it would be great to add in.

Anyway, I am glad to go to the city and got some new ingredients and cooked it. Enjoyed my new found ingredients and experimenting the flavour with other ingredients. Taste wise delicious, crunchy, garlicky flavoured, umami, and sweetness.

Ingredients

2 bunches garlic stems, cut into bite size
1 packet mushrooms mix (enoki, pearl, cloud and dried mushrooms), cut into bite size
1 Tsp garlic mince
2 Tsp fish sauce
10-12 thinly sliced, fish cake
1/4 c vegetable stock
2 Tsp olives leaves from Asian grocery
6-8 cherries tomatoes, roughly chopped
olive oil
pepper

Method

Heat I Tbs oil in wok until heat up on medium heat. Then add garlic cook until fragrant about 1 minute. Next add garlic stems fry for 2 minutes. Then add mushrooms, fish cake slices and cherries cook for another 3 minutes.

Next add fish sauce and stock; cover and cook for about 2-3 minutes until stock has reduce a bit. Then add the olives leaves, pepper and toss around for 2 minutes. Don’t cook the garlic stems too long; wants a bit crunchy. Serve with Basmati rice or plain rice. Serve with rice and a glass of white wine. Enjoy!!!!

https://helenscchin.com/2017/03/02/stir-fry-garlic-stems-with-mix-mushrooms-fishcakes-and-cherries/

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Beef ravioli with vegetables and capsicum strips



Craving for pasta? Here’s my creation with bought beef ravioli. Pasta lovers you can create than making your own when you are having the craving or have no time to spend making pasta.

I don’t have a pasta machine. So, I bought them fresh. If you do have the machine. Go ahead make your own. You can add your own filling inside.

I loves my pasta meal to be satisfying, delicious, healthy and colourful. Serve with a glass of wine. Let’s cook!!!!

Ingredients

2 cloves garlic, minced
1/2 c brown mushrooms, quarter or bite size
1/4 c cabbage, thinly slice
1/2 cup chips size carrots
4-6 stalks of kale, tear the leave, wash and drain dry
1-2 Tsp caper
100 g of semi dried capsicum strips with oil ( bought a tub)
250 g beef ravioli and enough water to cook ravioli
20 g butter
2 Tbs Worcester sauce
1/4 c white wine or vegetables stocks
oil
salt
pepper

Method

Cook the ravioli as per instruction on packet and drained the water. Then heat oil in pan, add garlic and capers cook till fragrant. Next add kale, cabbage and carrots, fry for 5 minutes until tender, add in mushrooms, cook further 3 minutes until softened.

Then add butter, Worcester and wine to caramelised, and season with salt and pepper. Next plate the ravioli and scoop cooked vegetables onto plate with ravioli and mix well. Taste and season the sauce. Spoon some semi dried capsicum strips on to the plate, drizzle some oil and serve immediately with a glass of white wine.

https://helenscchin.com/2017/10/11/beef-ravioli-with-stir-fry-vegetables-and-capsicum-strips/

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Paella vegetables mussels braised vegetables with fried drumettes

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Cauliflower rice with blueberries and olives

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Grilled pumpkin medley tomatoes and spinach salad with tahini sauce

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Colourful salad on ricotta cloud with apple craisin dressing

Who needs Picasso? Add beauty to the everyday by turning your food from the pantry and fridge into a work of art.

Pretty, cheap, and unique, that’s what you will get when you spend a little time personalising your food with your own imaginations and combinations. It doesn’t take much to learn how to do it, and it’s a wonderful project to do in lockdown. Use a favourite story, theme of the month or put your heart into it.

You will find yourself thinking up excuses to whip up a tart or salad dressing every other day once you own a Nutri Bullet.

It will inspire you and satisfy your family the whole month through to Christmas. I needed a warm and healthy lunch on a wintry cold day. I filled my plate with colourful food made in 30 minutes: multi-tasking.

Christmas is just around the corner and that means plenty of entertaining at home with family. I have come up with a beautiful balanced menu for the festive season that’s healthy and delicious kicking off with a warm vegetables and fruits platter.

My salad is light fantastic, healthy, delicious just like the movie made in Heaven. The story ending is she came back to life and he make her a beautiful garden. Wouldn’t it be nice to have a beautiful garden on a cloud? Let’s put the garden on a cloud in your plate!!!!

Cloud Ingredients

300 g ricotta cheese
3 Tsp oil
1/8 Tsp salt

Apple and craisin dressing

2 1/2 small apples, cored
100 g craisins
3 Tbs apple cider vinegar
1/2 Tsp salt
1/2 Tsp chili flakes
5 Tbs oil
water (OPT) if too dry

Vegetables and fruits salad

6 cherries medley, halved diagonally
6 snap peas, string removed, cut end both side
4 broccoli, florets
4 strawberries, cut into flower shapes
2-3 strawberries halved
1/2 apple, cut to bite size
65 g blueberries

Method

Place broccoli and snap peas in a microwave safe bowl with water, microwave for about 12-14 minutes until softened and cooked. Drain and set to cool aside.

Next put ricotta, oil and salt into blender. Blend until light and smooth 30 seconds. Remove to a bowl. Refrigerate until needed.

Then cut apple to bite size and place in the blender together with craisins, vinegar, salt, chili flakes and oil. Blend till you get a smooth dressing. If too dry, add a bit of water.

Once the vegetables cooled. Put it in a bowl toss together with cherries, apple, strawberries, and blueberries with the dressing.

To assemble on plate, spread ricotta in the middle of plate. Place the dressed salad on top of ricotta leaving some ricotta cheese expose around the plate.

Drizzle some dressing over the salad, if it drip down onto the edge of ricotta is ok. Serve with a glass of white wine. Enjoy!!!

Note: You can use any vegetables, salad, nuts of your choice. Instead of herb dressing you can make fruits dressing. You can use apricot, mango, avocado. You can use mascarpone or cream cheese instead of ricotta cheese. You may omit chili flakes. This salad is for one person. If you are making for your family increase the ingredients amount.

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Angel hair pasta with vegetables & mushroom caramelised in black pepper & butter sauce

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Creamy vegetables pasta

We are intended to live and relate in relationship and community, not in isolation. Corona virus makes solitary confinement such a harsh punishment.

Life is interesting and full of promise, but it does not compare to what lies ahead. As, Today is Good Friday, let us go meatless.

Thanks God for the food he provides. Cling to hope that He will end Corona virus.

This dish is comfort, full of different vegetables, delicious and easy to cook with food in the pantry and fridge.

Let’s cook and enjoy Good Friday!!!

Ingredient

4 stalks asparagus, cut into bite size
3 stalks celery, cut into bite size
3 small carrots, cut into rings
1/2 zucchini, cut into pieces
1/2 onion, slices
1/4 eggplant, cut into pieces
1/4 red capsicum, cut into pieces
1/4 green capsicums, cut into pieces
2 Tsp paprika
1 Tsp garlic, minced
350 g pasta of your choice
450 ml vegetables stock
300 ml sour cream
300 ml thickened cream
250 ml white wine or water
3 sprigs of Thyme leaves
5 sprigs of parsley leaves
salt
black pepper
oil
worcester sauce, dashes (OPT)

Garnish
parley
chili flakes (OPT)

Note: You can use any vegetables of your choice. You don’t have to add sour cream if don’t like. Make your own white sauce.

Here’s mine white sauce:

1/4 c butter
2 garlic smashed
1/2 c thickened cream
1/2 c milk
1/8 c Parmesan cheese

White mushroom sauce Method

Melt butter over medium low- heat until melted and bubbly. Add garlic and cook for about 1 minute. Add thickened cream, milk and mushrooms. Reduce heat to the lowest heat. Let it simmer for about 8 minutes. Beat in Parmesan cheese until combined.

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Method

Heat 2 Tbs oil in a wok, add garlic fry for 1 minute. Then add onion, carrots, celery, zucchini, and eggplant cook for about 10 minutes on low heat until vegetables softened.

Now add stock, wine, pasta, paprika, parsley, dash some worcester and thyme. Increase heat to medium high heatand bring to boil.

Once it’s boil, reduce heat to medium and simmer for about 7 minutes or until pasta is fully cooked.

Adjust salt and pepper and garnish with more parsley and chili flakes. Serve immediately with a glass of white wine.


Macaroni chicken and chickpeas pie cooked in risotto style

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