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Salad on bread and salad wrap with salad

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Pumpkin and green beans frittata

Pumpkin and green beans frittata
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Roasted chicken pieces and vegetables pasta

Roasted chicken pieces and vegetables pasta
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Ham and vegetables pizza

Ham and vegetables pizza
Ham and vegetables pizza cut up
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Stir fry vegetables

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Roasted pumpkin and vegetables risotto

Roasted pumpkin and vegetables risotto
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Roasted pumpkin vegetables tempeh (tofu) risotto

Roasted pumpkin vegetables tempeh (tofu) risotto
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Grill rump steak, mushrooms, potato, broccolini with thyme and peri sauce

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Blueberries vegetables couscous in mushrooms miso broth

Blueberries vegetables couscous in mushrooms miso broth
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Black rice and vegetables

Black rice and vegetables – helenscchin.com
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Vegetables couscous

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Shanghainese fried noodles

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Black rice, minced beef and vegetables shakshuka

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Apple cider pork chop, baked mustard pear, kale, mushrooms and tomatoes

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Moroccan lamb rice with vegetables

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Mediterranean vegetarian risotto

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Helen’s bacon and vegetables quiche with chilli flakes serve with salad

Helen's bacon and vegtables quich with chilli



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Lamb rumps and vegetables pasta with tomato and extra hot chilli cream sauce

Lamb rumps and vegetables pasta w tomato and extra hot chilli cream sauce.jpg
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Orrechiette mushrooms and vegetables in sambal chicken sauce

orrechiette mushrooms and vegetables in sambal chicken sauce.jpg
Orrechiette mushrooms and vegetables in sambal chicken sauce – www. helenscchin.com
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Egg noodles pasta mussels and vegetables in butter and white wine sauce

Egg noodles pasta mussels and vegetables in butter and white wine sauce.jpg
Egg noodles pasta mussels and vegetables in butter and white wine sauce – helenscchin.com
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Rump, eggplant chips, cucumbers, cherries and mayo carrots

rump steak, eggplant chips, cucumbers, mayo carrots.jpg
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Chicken burger on a bed of salad, baked mushrooms with mushrooms chiffon cake croutons

Chicken burger on a bed of salad with mushrooms  chiffon cake croutons.JPG
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Beef ravioli, mushrooms, and zucchini with semi dried tomatoes

Beef ravioli mushrooms and zucchini with semi dried tomatoes.JPG
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Bacon and vegetables quiche

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3 different flavour pizzas (2 circle shapes and 1 cloud shape)

Anchovy mushrooms olive onions kale pizza
Bacon, kale, olive pineapple pizza.jpg
Ham, kale olive mushrooms cloud pizza.jpg
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Beef bourguignon spiral pasta

Recreated beef burgundy pasta by Helen
Beef bourguignon spiral pasta
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Herb and balsamic cream bbq ribeyes steak on a bed of rockets served with roasted vegetables

Herbs and balsamic cream bbq ribeyes steak on a bed of rockets served with roasted vegetables.jpg
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Apple cranberry stuffed chicken roulade with asparagus serve in pumpkin sauce

Recreated by Helen
Apple cranberry stuffed chicken roulade with asparagus serve in pumpkin sauce
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Orange balsamic spiced pork ribs, two ways potatoes serve with salads

Made by Helen
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Stir fry kale, honey bacon, tomatoes relish and figs preserve jam

Made by Helen
Stir fry kale, honey bacon, tomatoes relish and figs preserve jam
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Kicking-ass beef spare ribs and grill blue vein cheese figs with salads

Kicking-ass beef spare ribs
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Coca cola BBQ ribs

Char grill dry to serve with potatoes two ways and salad with sweet chili sauce. Made by Helen.
Coca cola BBQ ribs
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Sausage and rice souffle

Made by Helen
Sausage and rice souffle

I love to experiment the combination of various food. I have recreated this dish from epicurious wild rice souffle; link is attached at the bottom. My first time making the souffle.

I trust cooking is not just because we have to eat so we cook. For me, cooking is an interest of heart, hobby, craving for various food and art of loving food by creating, experimenting, exploring and developing culinary skill to the next level.

Out there chefs, professional cooks and some people would argue it is. To me a souffle would be like the famous Leaning Tower of Pisa in Italy. Souffle is one of a kind dish that is delicate to make and yet it require a strong foundation mentioned above from the cook. A foundation that all chefs trust is necessary to keep it from collapsing: creating the airy architecture.  Souffle can be served as a sweet dessert with chocolate or berries, or a savory meal with sausage and rice.

Souffle are basically separating egg whites and yolks. The egg whites are beaten until stiff peaks form to get the airy tops souffle, while the egg yolks are beaten and combined with other ingredients to create a sweet or savory souffle.

My souffle has yellowy puffiness though its not like the Leaning Tower. It has chicken flavoured rice and sausage. I am please that it did not collapse, is delicious, extra ordinary recreation and has sausage mushrooms salad as side with sweet chili sauce to satisfied my stomach.

Let’s get organised and with love to bake this souffle. Enjoy!!!!!!

Chicken Flavoured Ingredients

2 cups cooked rice (I use my left over chicken flavoured rice:long grain)

Ingredients to add to make chicken flavoured rice

1 medium size whole chicken, bought in prepacked; cleaned
Enough water to sit the chicken inside to make chicken stock
2 inches whole ginger
a handful of black peppercorn
1/2 bulb of garlic
4 stalks of spring onions, tied into knot
salt to taste
5 Tbs sesame oil
2 cooked sausages, slice thinly diagonally
8 dried mushrooms, soak overnight, then sliced thinly

Souffle Ingredients

5 Tablespoons butter, plus a sml cube to grease ramekins or oval baking dish
2 – 5 Tbs bread crumbs to coat ramekins or oval baking dish
3 Tbs flour
pinch of salt
pinch black pepper
1 and 1/2 cup milk heated (use skim milk)
a handful of herbs: basil, thyme, sage, spring onion, rosemary, parsley, chopped finely
3 egg yolks
4 egg whites, stiffly beaten + 1/8 tsp cream of tartar

Sides

2 – 4 Sausage, cut diagonally and cooked
4 – 8 mushrooms, thinly sliced
1 packet mixed salad
Sweet chilli sauce to dress the salad

Method

Prepare rice over night:

Wash, drain well and pat dry rice. In a fry pan heat 3 Tbs oil plus a good knob of butter, add 1 Tsp minced garlic, 1 Tsp minced ginger stir fry till fragrant. Then add rice with 2 Tsp of chicken powdered stock with 1/4 cup of water, pepper and 1/8 Tsp oyster sauce (OPT) for light brown color. Mix well and then transfer to rice cooker to cook, instead of water only; use water and chicken stock about 2 and 1/2 to 3 cups (a bit moist is good).[See Note below].

The next day: Preheat oven to 190° C. Greased with butter and coat with bread crumb on the ramekin. I use oval baking dish.

In medium sauce pan, melt butter. Blend in flour, salt and pepper. Cook for 2 minutes over low heat, stirring frequently. Increase heat to medium. Add milk and herbs, stirring frequently, until sauce comes to a boil. Cook until sauce thickens, about 5 minutes. Add a ladle of chicken flavoured rice and mix well. Remove from heat.

In medium bowl, beat egg yolks until thick and lemon colored. Add a bit at a time to sauce, stirring constantly so egg yolks will not curdle. Then mix in the remainder warm up chicken flavoured rice (crush a bit so not lumpy). Cool for 20 minutes.

Gently fold 1/3 beaten egg whites then mix gently fold to coat but not really cover into rice mixture reserve a bit for topping. Place in ramekins or oval baking buttered dish.Top some egg whites on top.Bake for 20 -25 minutes or until set and golden brown. It will sink a bit if you open the oven door while it is cooking. Serve immediately with cooked sausage, mushrooms and salads; drizzle some sweet chilli sauce or on its own.

Note: To make the chicken stock see the ingredients to make chicken flavoured rice above. Reserved the meat from the chicken; discard the bones, together with sausages, and mushrooms to add into the cooked rice; I shredded the chicken meat; you can cut if you want.

Cooked the sausages and mushrooms in a bit of oil until mushrooms soft and sausages are cooked for 5-7 minutes. Separately cooked the other sausages.

Check out the original recipe https://www.epicurious.com/recipes/member/views/LONG-GRAIN-WILD-RICE-SOUFFLE-50145169

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Shrimp and chorizo Pasta

Made by Helen