Chorizo stuffed squid, fresh vegetables serve with potatoes and fennel puree

Continue reading “Chorizo stuffed squid, fresh vegetables serve with potatoes and fennel puree”

Ceylon tea salmon roasted vegetables served with garlic poppy seed frittata

Continue reading “Ceylon tea salmon roasted vegetables served with garlic poppy seed frittata”

Ham and vegetables pizza



I am encouraged every time I browse for recipes on Facebook, other sites, and all the TV cooking shows with websites. In most food bloggers site, I am seeing amazing creation food by home-cook food bloggers, professional cooks, and chefs publishing , sharing, and teaching on you tube.

A friend name Touche from church brought this sour cream, spinach and kewpie mayo dips as our breakup for the year group thing. I am so keen to try it, she told me the recipe. And as usual, I love to recreate any recipe to my liking and to suit my family intakes.

Well, my pizza creation is simple, easy and quick meal. This pizza is made with a twist instead of using pizza dough I have replace it with flat bread, replace tomato paste with sour cream, spinach and kewpie mayo spread.

So, to called it my own pizza, I have something borrowed and changed; something new, something good and perfect pizza night dinner. My pizza is delicious, creative, creamy and flavoursome. Let’s cook!!

Ingredients

Kewpie sour cream spinach spread

130 g Kewpie mayonnaise
100 g sour cream
4 blocks frozen organic spinach, thawed
1 Tsp garlic powder
1/2 Tsp ginger powder
1/8 Tsp lime juice
salt
white pepper
a tiny pinch of nutmeg (opt)

Pizza dough and toppings

2 spinach and herbs flat breads
half-length wise eggplant, cut to bite size
150-180 g ham diced, bought
leftovers garlic sticks cooked in chilli oil
6 Roma tomatoes, quartered
Cheddar, Mozzarella and Parmesan cheese

Method

Preheat oven 200 degrees C. Mix all the Kewpie ingredients in a medium size bowl except spinach. Blanch spinach in hot boiling water in a pot with a sieve. Drain dry on paper towel, then add into the Kewpie mixture and mix to incorporated well.

Place cut eggplants on a steamer basket and steam it until slightly cook about 5-8 minutes. Remove and set aside to cool. Keep warm with foil. Then line baking tray with the same foil. Lay one flat bread and spread Kewpie mixture all over leave 1/4 mm from the edges.

Next place the second flat bread over it. Ladle some Kewpie mixture over and gently spread them all over. Not too close to the edges. Now lined eggplant in a circle and cover all the Kewpie spread. Now add the quartered tomatoes, leftovers garlic sticks and scattered the ham. Then the cheeses and a few more dollops of Kewpie mixture on top. Baked it for about 20-25 minutes until golden brown and cheeses had melted. Serve with sweet white wine.

Note: Oven temperature may vary. You may need less temperature or more; less or more time depending on pizza dough and ingredients. You may use tomato paste or pesto sauce for your pizza base.

https://helenscchin.com/2019/12/04/ham-and-vegetables-pizza/

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#pizzalovers
#mainmeals
#cookingforthefun
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Scotch fillet, grilled Brussel sprouts, and tomatoes



Simple dinner for one

Here’s another creation of Scotch fillet, that is on sale as it will expire in a day. I am using leftover Brussel sprouts and cherries tomatoes to compliment and for colours in my food.

In addition, as a chili lover I have added cayenne as I have run out of chili powder and chili flakes. Discovered that in my fridge there are two pieces of cheese left. At the last minutes, I dumped it on top of my meat.

I know presentation wise is not well, I am more interested in the flavour as well as kicking spicy in my tongue. The meat is succulent, juicy, delicious with green and red vegetables. Let’s cook!!!

Ingredients

1 Scotch fillet steak
2 slices cheese
5 Brussel sprouts, remove stems, parboil
6-8 cherries tomatoes
1 Tbsp balsamic vinegar glaze
1 Tsp cayenne powder or any spice powder
salt
pepper
olive oil

Method

Marinade steak with cayenne, salt, pepper, balsamic glaze and oil for 30 minutes. Cut the stems of Brussel sprouts, par boiled for about 8 minutes in microwave; drained and set aside. Just before putting in oven on a baking tray; season with salt pepper, and cayenne powder. Add tomatoes and season with salt and pepper. Drizzle oil.

Next add steak and place 2 level below the grill, then grill one side for 8 minutes. Turn over grill the other side further 6-8 minutes. Then place two slices cheese on top of steak and cook further 1-2 minutes or to your liking until cheese melted. I prefer medium done.

Plate Brussel on top of plate, next tomatoes on the other side and steak in the center. Serve with a glass of red full body wine example Cabernet Merlot.

Note: Oven vary and time. Also, how you like your meat to be. You can use any spice powder of your choice: paprika, chili powder, coriander, curry powder or Moroccan powder. You can choose your vegetables to go with.

https://helenscchin.com/2017/11/12/scotch-fillet-grilled-brussel-sprouts-and-tomatoes/

#helenscchinrecipes
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#mainmeals
#cookingforthefun
#foodiesplus

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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/

#helenscchinrecipes
#pastalovers
#mainmeals
#cookingforthefun
#foodiesplus

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