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!!!


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
black pepper
worcester sauce, dashes (OPT)

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.



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.

Chicken Parma vegetables and bread roll

I managed to get chicken cutlets and bread rolls today. So, I decided to make a simple chicken parmigiana with white sauce and leftover mushrooms tomatoes and cucumber. I am also rationing my ingredients.

Trying two ways methods. The first method is fry in oil and the second method is bake. Well, I am happy that it’s looks golden brown and crispy. Added white sauce so that its not too dry and using up leftovers mushrooms gives it a lovely texture to the sauce. Let’s cook and bake this delicious meal and serve with a glass of white wine.

Continue reading → Chicken Parma vegetables and bread roll

Baked eggplant and potatoes

Food from pantry and fridge

I got 2 potatoes, 2 eggs, 1 eggplant, leftovers bacon and sour cream. So, I decided to bake them all in one a baking dish. Let be creative with what you have.

Though I don’t normally have mashed potatoes on its own but with meat and vegetables. As I don’t have meat and this is what I have to make it a hearty comfort dinner. This is simple, easy, and really yummy meal.

Let’s cook!!! At least I have something to eat and put on the table for my family.


2 medium potatoes, peeled
1 eggplant, slices and cut into bite size
2 cooked leftovers bacon, cut into pieces
2 large egg
1 Tsp garlic minced
300 ml sour cream
100 g unsalted butter, melted
black pepper


Preheat oven to 220°C.

Place potatoes and 5 slices eggplant in microwave safe bowl. Microwave for 25-30 minutes until potatoes and egglant are soft. Drain and let cool slightly.

Beat egg, garlic, sour cream, butter, and pepper in a large bowl; season with salt.

Now mash potatoes with hand masher with egg mixture. Fold in gently. Don’t over mix.

Spoon to a lightly greased baking dish and decorate with remaining eggplant pieces and bacon. Bake, halfway through rotate, until brown and slightly puffed, about 40- 45 minutes. Serve with a glass of white wine.

Note: You can can slice your potatoes and layer them with eggplant if you want a fancy looking dish. You can use pumpkin, carrots or sweet potatoes.

You can use double cream or thickened cream with sour cream. You can garnish with chili flakes, parsley instead of bacon.


Roast beef and vegetables paella

Roast beef and vegetables paella

Craving for roast beef and paella at the same time. I bought the roasted beef from a Kebab restaurant. Came home sliced it to bite size.

Something that you really love to eat and most of the ingredients are at hand reached. This is one of my favourite meal; after I finished eating I can burp out aloud and there’s no one to offend.

It’s simple, quick, and easy under 30 minutes. There’s no hassle to get a hearty meal for one and yet enjoyable pleasing.


1 c medium grain rice washed in cool water
200 g roasted beef (bought)
2 c beef stock ( bought)
2 1/2 c water
1 medium carrot cut to bite size
1 handful baby spinach washed and dried
1 Tsp ginger powder
1 Tsp ginger powder
1 Tsp paprika powder
1 Tsp garlic powder
1 Tsp oregano dried
1/2 Tsp nutmeg powder
Drizzle olive oil
Drizzle lemon juice
A pinch or two of chilli flakes
Salt and black pepper to taste


Bring rice, stock and water to boil over medium high heat for 15 minutes covered. Stir occasionally. Once boiled reduce heat to medium low. Then add garlic, ginger, paprika, oregano, turmeric, and nutmeg uncovered. Stir again to mix well.

Next add carrots, spinach and roasted beef. Stir to combined well with oil and lemon juice. Switch off heat and let it rest further 15 minutes to absorb a little bit more liquid.

Spoon rice to bowl. Sprinkle chilli flakes and lightly drizzle oil a bit. Serve with sweet white wine.

Note: you can use all water instead of half water and stock. You can have any ingredients like seafood. Or add other herbs.