Monday, June 27, 2011

Spaghetti with Tomato, Basil and Smoked Salmon

This is a simple spaghetti dish with canned Italian tomato sauce, smoked salmon, parmesan, basil and garlic.

Ingredients:
200 g spaghetti
1 head garlic
1/2 jar Italian tomato sauce (I used tomato passata from a glass jar)
100 g shaved parmesan
a bunch of basil leaves
100 g smoked salmon.

1. Boil spaghetti until al-dente.
2. Heat olive oil in skillet and fry minced garlic until lightly colored. Add the spaghetti and stir up. Add tomato sauce and cook until sauce is heated. Remove from heat and toss in the rest of the ingredients. Serve.

Tuesday, June 14, 2011

Spaghetti Carbonara

I finally did it. I made a perfect Spaghetti Carbonara after more than twelve failed attempts. It was the just the right blend of parmesan cheese, garlic, bacon and parsley. My trip to Italy taught me how important the consistency of the pasta had to be- to make it perfectly right it has to be 'al dente'. Yesterday I was in food heaven eating this considering its one of my most favourite dishes.

Ingredients:
1/2 pack spaghetti
3 slivers bacon
1 head garlic
3 tbs olive oil
1/2 block parmesan cheese shaved
3 sprigs parsley chopped
2 pasteurised egg yolks
5 tbs cream

1. Heat water to boiling point, add pasta and let it simmer until al-dente (chewy, not too soft).
2. Heat oil in saute pan and fry garlic, add chopped bacon.
3. Remove pasta from simmering water when cooked, sieve from all excess water and toss into saute pan. Take away from the stove. Toss in parmesan, eggs, cream and parsley and allow these to cook with warmth of pasta and cooked garlic and bacon. Season with a bit of salt and cracked black pepper and serve immediately.

Thursday, June 09, 2011

Green curry with pork and vegetables

This is another green curry recipe to showcase how versatile this curry can be. I have written up the recipe for making the actual curry paste- in this recipe, I will show the easy way to make the curry using Mae Ploy's curry paste which can be bought at Asian shops here. I usually make a curry to finish leftovers in the fridge- I had pork, french beans, coriander and cabbage that needed using up so I turned it into this delicious hearty curry. It only took a mere twenty minutes to cook this up.

Ingredients:
2 heaped tablespoons of Mae Ploy green curry paste
1/2 can coconut milk or coconut cream
2 tbs fish sauce
2 tbs sugar (or you can use Thai palm sugar for a more intense flavour. It usually comes in big cubes that have to be cut)
pinch of salt
4 kaffir lime leaves (this can be bought frozen at the Asian shop, just peel off the frozen leaves and throw into pot)
1 sprig coriander chopped
1/2 onion sliced
100 g pork cubed
1/4 head of cabbage sliced

1. Heat oil and fry curry paste until fragrant. Add the pork.
2. Cook under high heat until pork is almost cooked and add vegetables (except coriander).
3. Add seasonings when vegetables are softened.
4. Finish off with coconut milk and coriander.

Tuesday, June 07, 2011

Bjarne's Brulee

This brulee is the recipe of a friend of ours called Bjarne who made the most delicious creme brulee I have ever tasted. We made it on his instructions and it was pure heaven in a cup. His secret, from what I have gathered from his recipe is that he only uses top quality ingredients for his dessert such as the real vanilla stalk instead of vanilla essence, pasteurised egg yolks and the organic sugar made from sugarcane. This recipe calls for a fruit base which adds a fresh tart contrasting flavour to the sweet creamy brulee.

Ingredients:
1/2 litre of cream
1 stalk of vanilla
150 g of organic caster sugar (from sugarcane)
6 pasteurised egg yolks
200g mixed berries


1. Whisk the egg yolks with sugar until light and frothy. (with mixing machine).
2. Heat cream under low heat. Scrape vanilla seeds from stalk and add to cream. Throw in the stalk as well. Keep to a light simmer, and then sieve the mixture, discarding the stalk.
3. Add the warm cream slowly in pouring mixture to the egg yolk mixture while it is whirring in the machine at full speed.
4. Boil berries with 50 g of sugar until softened. Put on bottom of glass container.
5. Add the cream mixture on top.
6. Bake in water bath at 160 degrees for 1 hour. Take out and leave to cool for several hours.
7. Put the glass cups back in a water bath. Add 2 tbs of sugar at the end and bake under high heat to set or use a flame torch to caramelize sugar on top of the creme brulee.