Spiral Potato Chips
If you’ve been to any asian food markets, you have probably seen this snack, but the deep-fried version. I honestly don’t like eating deep fried food too much, so I thought why not make a baked version? It’s healthier without that much oil and it’s less messy to make.
If you like this snack too, why not try to make a baked version at home? It’s quite easy to make, only the cutting of the potato into a spiral shape take a little more practice.
INGREDIENTS:
4 potatoes
olive oil
salt & pepper
paprika
4 long skewers (or 8 short ones)
DIRECTIONS:
1. Thoroughly wash the potatoes, and scrub off any excess dirt. Lay a cutting board flat on a clothe to make sure it doesn’t slip. Then lay the potato on top. Push a skewer through the middle of the potato.
2. Using a very sharp knife, cut into the potato about 1cm inwards. Keep the knife at the same position and slowly rotate the potato so you’re cutting diagonally into the potato and make spiraling cuts.
3. Next, pat some salt and pepper and paprika onto the potato for seasoning. Make sure the seasoning stays on. Then carefully pull the layers of the potatoes down towards the end of the skewer.
4. Brush on some olive oil onto the potato skewers. And bake in the oven for 30 - 40 minutes at 300’C.
5. You can serve with sour cream.

Spiral Potato Chips

If you’ve been to any asian food markets, you have probably seen this snack, but the deep-fried version. I honestly don’t like eating deep fried food too much, so I thought why not make a baked version? It’s healthier without that much oil and it’s less messy to make.

If you like this snack too, why not try to make a baked version at home? It’s quite easy to make, only the cutting of the potato into a spiral shape take a little more practice.

INGREDIENTS:

  • 4 potatoes
  • olive oil
  • salt & pepper
  • paprika
  • 4 long skewers (or 8 short ones)

DIRECTIONS:

1. Thoroughly wash the potatoes, and scrub off any excess dirt. Lay a cutting board flat on a clothe to make sure it doesn’t slip. Then lay the potato on top. Push a skewer through the middle of the potato.

2. Using a very sharp knife, cut into the potato about 1cm inwards. Keep the knife at the same position and slowly rotate the potato so you’re cutting diagonally into the potato and make spiraling cuts.

3. Next, pat some salt and pepper and paprika onto the potato for seasoning. Make sure the seasoning stays on. Then carefully pull the layers of the potatoes down towards the end of the skewer.

4. Brush on some olive oil onto the potato skewers. And bake in the oven for 30 - 40 minutes at 300’C.

5. You can serve with sour cream.

Angel Hair Salmone Fume (Smoked Salmon)
Another new pasta recipe here for you to try out. It’s a delicious pasta cooked with smoked salmon and peas. (Off course, if you don’t like peas, you can take that out of the recipe.) The pasta is tomato based but it’s a very light tomato sauce.
The recipe makes a nice dinner for the summer. The dish is light but the salmon gives this dish a strong smoked flavor.
INGREDIENTS:
2 cups angel hair pasta
1/4 cup smoked salmon
1/3 cup green peas (frozen or canned)
2 large tomatoes or 3 tbsp tomato paste + 1/2 cup water
Parmesan Cheese
1 clove garlic - minced
salt & pepper
DIRECTIONS:
1. In a small pot, first boil the tomatoes until they soften. This will take about 10-15 minutes. Then drain the water and mash the tomatoes into a sauce, season with salt and pepper, then cook for another 10 minutes.
2. In another pot, boil enough water to cook the pasta. Cook until al dente. Drain the pasta thoroughly when cooked.
3. Using a shallow pan, lightly cook the smoked salmon. Be careful not to break apart the salmon. Set the salmon aside.
4. Using the same pan, saute the minced garlic. Then add in the peas to saute until cooked. Lightly sprinkle salt & pepper atop.
5. Next, add tomato sauce into sauted peas. Keep the heat to medium-low. Carefully stir in the angel hair pasta, then lightly mix until sauce is well incorporated with the pasta. Add in cooked smoked salmon.
6. Plate to serve, then sprinkle some salt and pepper to taste. Finally add on Parmesan cheese.

Angel Hair Salmone Fume (Smoked Salmon)

Another new pasta recipe here for you to try out. It’s a delicious pasta cooked with smoked salmon and peas. (Off course, if you don’t like peas, you can take that out of the recipe.) The pasta is tomato based but it’s a very light tomato sauce.

The recipe makes a nice dinner for the summer. The dish is light but the salmon gives this dish a strong smoked flavor.

INGREDIENTS:

  • 2 cups angel hair pasta
  • 1/4 cup smoked salmon
  • 1/3 cup green peas (frozen or canned)
  • 2 large tomatoes or 3 tbsp tomato paste + 1/2 cup water
  • Parmesan Cheese
  • 1 clove garlic - minced
  • salt & pepper

DIRECTIONS:

1. In a small pot, first boil the tomatoes until they soften. This will take about 10-15 minutes. Then drain the water and mash the tomatoes into a sauce, season with salt and pepper, then cook for another 10 minutes.

2. In another pot, boil enough water to cook the pasta. Cook until al dente. Drain the pasta thoroughly when cooked.

3. Using a shallow pan, lightly cook the smoked salmon. Be careful not to break apart the salmon. Set the salmon aside.

4. Using the same pan, saute the minced garlic. Then add in the peas to saute until cooked. Lightly sprinkle salt & pepper atop.

5. Next, add tomato sauce into sauted peas. Keep the heat to medium-low. Carefully stir in the angel hair pasta, then lightly mix until sauce is well incorporated with the pasta. Add in cooked smoked salmon.

6. Plate to serve, then sprinkle some salt and pepper to taste. Finally add on Parmesan cheese.

Japanese Tonkatsu Sandwiches
Tonkatsu is a very popular modern Japanese dish - you can find it on rice dishes and Ramen. The crunchiness of the bread crumb layer with the tender texture of the pork makes this a great companion in sandwiches.
Tonkatsu is easy to make and require little ingredients. It makes a great lunch for anyone of any age!
INGREDIENTS:
3 pork loin chops
1 egg
1/3 cup flour
1 cup bread crumbs (Panko - should be fine bread crumbs)
1 tbsp soy sauce
1 tsp white pepper powder
salt
deep frying oil
6 pieces white bread
DIRECTIONS:
1. Quickly rinse the pork chops under cold water, and pat dry.
2. Marinade the pork chop with soy sauce, white pepper powder and some salt.
3. Place in the fridge for 2-3 hours or overnight (preferred).
4. Mix the flour and panko together in a shallow bowl. For the egg, beat until smooth.
5. For each pork chop loin, first dip thoroughly in the beaten egg and then into the flour and panko mixture. Make sure the pork loin is covered completely with the mix.
6. Heat up the dry frying oil. When the oil is ready, place in the pork loin and deep fry until golden brown.
7 Toast some white bread and when the bread is ready, assemble with pork chop. Serve immediately!

Japanese Tonkatsu Sandwiches

Tonkatsu is a very popular modern Japanese dish - you can find it on rice dishes and Ramen. The crunchiness of the bread crumb layer with the tender texture of the pork makes this a great companion in sandwiches.

Tonkatsu is easy to make and require little ingredients. It makes a great lunch for anyone of any age!

INGREDIENTS:

  • 3 pork loin chops
  • 1 egg
  • 1/3 cup flour
  • 1 cup bread crumbs (Panko - should be fine bread crumbs)
  • 1 tbsp soy sauce
  • 1 tsp white pepper powder
  • salt
  • deep frying oil
  • 6 pieces white bread

DIRECTIONS:

1. Quickly rinse the pork chops under cold water, and pat dry.

2. Marinade the pork chop with soy sauce, white pepper powder and some salt.

3. Place in the fridge for 2-3 hours or overnight (preferred).

4. Mix the flour and panko together in a shallow bowl. For the egg, beat until smooth.

5. For each pork chop loin, first dip thoroughly in the beaten egg and then into the flour and panko mixture. Make sure the pork loin is covered completely with the mix.

6. Heat up the dry frying oil. When the oil is ready, place in the pork loin and deep fry until golden brown.

7 Toast some white bread and when the bread is ready, assemble with pork chop. Serve immediately!

Lebanese Cuisine: Cranberry and Pine-nuts Stuffed Turkey Thigh

This is the first Lebanese dish I’ve made. I saw this on a restaurants menu and recreated it at home. The dish is not hard to make but the preparation takes a bit longer than other recipes I post. 

If you like a slight twist to the stuffed turkey recipes, this is the recipe to try! The stuffed cranberries taste perfect with the turkey thigh. 

INGREDIENTS:
2 turkey thighs 
1 can cranberries
1/2 cup pine nuts 
2 tsp cumin
2 tbsp soy sauce 
2 tbsp olive oil
salt & pepper

DIRECTIONS:

1. Start by rinsing the turkey thighs under cold water. Then use a paper towel to pat dry. If you bought deboned turkey thighs then proceed to next step. If not, place the turkey thigh onto a cutting board and let the ankle of the thigh point towards yourself. Using a very sharp knife cut through the skin at the top working downwards. Once the skin is opened use the knife and make short cuts through the meat. When the bone is exposed, work your way around the bone first on the sides then to the bottom. 

2. Rub the olive oil and soy sauce well onto the turkey thighs. Both outside and inside. Sprinkle some cumin in the inside and rub into the meat. Add in some salt and pepper. 

3. In a bowl, mix together half the cranberries and pine nuts. Now place a few spoonful of the mixture onto the inside of the turkey thigh. Roll the turkey thigh lengthwise and hold with a few toothpicks. 

4. Bake the turkey thighs in the oven for 30 minutes at 360’C.

5. In the meantime, make some cranberry sauce by cooking the remaining cranberries in a small pot. You can add 3 tbsp of stock to give it more flavor. 

6. When the turkey thighs are cooked, serve with cranberry sauce.

Lebanese Cuisine: Cranberry and Pine-nuts Stuffed Turkey Thigh

This is the first Lebanese dish I’ve made. I saw this on a restaurants menu and recreated it at home. The dish is not hard to make but the preparation takes a bit longer than other recipes I post.

If you like a slight twist to the stuffed turkey recipes, this is the recipe to try! The stuffed cranberries taste perfect with the turkey thigh.

INGREDIENTS:
2 turkey thighs
1 can cranberries
1/2 cup pine nuts
2 tsp cumin
2 tbsp soy sauce
2 tbsp olive oil
salt & pepper

DIRECTIONS:

1. Start by rinsing the turkey thighs under cold water. Then use a paper towel to pat dry. If you bought deboned turkey thighs then proceed to next step. If not, place the turkey thigh onto a cutting board and let the ankle of the thigh point towards yourself. Using a very sharp knife cut through the skin at the top working downwards. Once the skin is opened use the knife and make short cuts through the meat. When the bone is exposed, work your way around the bone first on the sides then to the bottom.

2. Rub the olive oil and soy sauce well onto the turkey thighs. Both outside and inside. Sprinkle some cumin in the inside and rub into the meat. Add in some salt and pepper.

3. In a bowl, mix together half the cranberries and pine nuts. Now place a few spoonful of the mixture onto the inside of the turkey thigh. Roll the turkey thigh lengthwise and hold with a few toothpicks.

4. Bake the turkey thighs in the oven for 30 minutes at 360’C.

5. In the meantime, make some cranberry sauce by cooking the remaining cranberries in a small pot. You can add 3 tbsp of stock to give it more flavor.

6. When the turkey thighs are cooked, serve with cranberry sauce.

Roasted Stuffed Salmon
There’s no need to go to an expensive restaurant and pay so much for a plate of stuffed Salmon! You can make this dish at home for no more than 10 dollars- it’s both affordable and delicious. The preparation is simple and doesn’t take too long. If you’re trying to show off your cooking skills to family and friends, here is the dish you want to try!
This recipe uses spinach, mushroom and cheese but feel free to substitute any other ingredients into the recipe. Do make sure that you’re not stuffing too much vegetables without them being drained. Vegetables give out a lot of water when cooked and might make the dish a little too soggy.
INGREDIENTS:
1 salmon fillet (about 3 inches wide, 2 inches long, 1-2 inches thick)
1 cup spinach - washed and drained
2 cups mushroom - washed and drained
1/2 cup mozzarella cheese
salt & pepper
olive oil
DIRECTIONS:
1. Prepare the mushrooms and spinach by washing and draining them from excess water. Coarsely chop the mushrooms and the spinach as well. Rinse the fillet and pat dry.
2. Heat up a shallow pan to medium heat. Add in 2 tsp of olive oil and quickly saute the spinach and mushroom until they’re half cooked. This will soften the texture a little and will make it easier to stuff into the salmon.
3. Place the salmon fillet on a flat surface and let orange part of the fillet face towards you. Estimate about 1 cm from the edge. Place your other hand on the top of the fillet. Then, using a very sharp knife, push the knife to the other side of the fillet at the point.  Then cut towards the other edge of the fillet , leaving 1 cm at the end. You should now have a pouch inside the fillet and every edge should be intact.
4. Rub around 2 tbsp of olive oil onto the fillet. When the saute mushrooms and spinach is ready, mix with grated mozzarella cheese and carefully stuff into the fillet.
5. Sprinkle some salt and pepper onto the fillet. Then preheat the oven to 320’C. Cover the fillet with a layer of tinfoil and bake for 15-20 minutes.
6. Serve with greens and some dill sauce (or sour cream) on the side!

Roasted Stuffed Salmon

There’s no need to go to an expensive restaurant and pay so much for a plate of stuffed Salmon! You can make this dish at home for no more than 10 dollars- it’s both affordable and delicious. The preparation is simple and doesn’t take too long. If you’re trying to show off your cooking skills to family and friends, here is the dish you want to try!

This recipe uses spinach, mushroom and cheese but feel free to substitute any other ingredients into the recipe. Do make sure that you’re not stuffing too much vegetables without them being drained. Vegetables give out a lot of water when cooked and might make the dish a little too soggy.

INGREDIENTS:

  • 1 salmon fillet (about 3 inches wide, 2 inches long, 1-2 inches thick)
  • 1 cup spinach - washed and drained
  • 2 cups mushroom - washed and drained
  • 1/2 cup mozzarella cheese
  • salt & pepper
  • olive oil

DIRECTIONS:

1. Prepare the mushrooms and spinach by washing and draining them from excess water. Coarsely chop the mushrooms and the spinach as well. Rinse the fillet and pat dry.

2. Heat up a shallow pan to medium heat. Add in 2 tsp of olive oil and quickly saute the spinach and mushroom until they’re half cooked. This will soften the texture a little and will make it easier to stuff into the salmon.

3. Place the salmon fillet on a flat surface and let orange part of the fillet face towards you. Estimate about 1 cm from the edge. Place your other hand on the top of the fillet. Then, using a very sharp knife, push the knife to the other side of the fillet at the point.  Then cut towards the other edge of the fillet , leaving 1 cm at the end. You should now have a pouch inside the fillet and every edge should be intact.

4. Rub around 2 tbsp of olive oil onto the fillet. When the saute mushrooms and spinach is ready, mix with grated mozzarella cheese and carefully stuff into the fillet.

5. Sprinkle some salt and pepper onto the fillet. Then preheat the oven to 320’C. Cover the fillet with a layer of tinfoil and bake for 15-20 minutes.

6. Serve with greens and some dill sauce (or sour cream) on the side!

Baked Mozzarella Italian Ciabatta w/ Tomato Sauce
Ciabatta is a famous bread that originated from Italy in the 80s. It has a very crisp crust and soft center. They also are made in small rolls to large loafs. There are also many variations on how the bread is seasoned - sometimes with olives or cheese.
I tried baking Ciabatta with some Mozzarella cheese paired with some fresh tomato sauce dressed in olive oil. The combination of the heavy protein and cheese and the sourness of the tomato sauce makes this a great appetizer!
INGREDIENTS:
1 Ciabatta (you should be able to find this at any local bakeries)
1 cup grated Mozzarella cheese
3 fresh tomatoes
2 tbsp tomato paste
1 tsp salt
1 tsp sugar
3-4 tbsp extra virgin olive oil
DIRECTIONS:
1. In a bowl, boil tomatoes until they soften. I usually like to keep the tomatoes’ skin in my dishes, but if not peel the skin off after the tomatoes are softened.
2. Drain the water in the pot and add in tomato paste to cook. Use a masher to mash the tomatoes. Add in a small amount of water (about 2-3 tbsp) to let it cook.
3. Cook the tomatoes sauce in the pot for about 15 minutes at low heat until most of the water evaporates.
4. Sprinkle the mozzarella cheese on the Ciabatta and bake in the oven for about 10 minutes.
5. Meanwhile, turn back to the tomato sauce and season with salt and some pepper if desired. Add in the sugar as well. 
6. When the sauce is cooked, add in olive oil.
7. Serve the bread with the cooked tomato sauce! (If you want to prepare this for the summer, you can also chill the tomato sauce in the fridge before serving.)

Baked Mozzarella Italian Ciabatta w/ Tomato Sauce

Ciabatta is a famous bread that originated from Italy in the 80s. It has a very crisp crust and soft center. They also are made in small rolls to large loafs. There are also many variations on how the bread is seasoned - sometimes with olives or cheese.

I tried baking Ciabatta with some Mozzarella cheese paired with some fresh tomato sauce dressed in olive oil. The combination of the heavy protein and cheese and the sourness of the tomato sauce makes this a great appetizer!

INGREDIENTS:

  • 1 Ciabatta (you should be able to find this at any local bakeries)
  • 1 cup grated Mozzarella cheese
  • 3 fresh tomatoes
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp sugar
  • 3-4 tbsp extra virgin olive oil

DIRECTIONS:

1. In a bowl, boil tomatoes until they soften. I usually like to keep the tomatoes’ skin in my dishes, but if not peel the skin off after the tomatoes are softened.

2. Drain the water in the pot and add in tomato paste to cook. Use a masher to mash the tomatoes. Add in a small amount of water (about 2-3 tbsp) to let it cook.

3. Cook the tomatoes sauce in the pot for about 15 minutes at low heat until most of the water evaporates.

4. Sprinkle the mozzarella cheese on the Ciabatta and bake in the oven for about 10 minutes.

5. Meanwhile, turn back to the tomato sauce and season with salt and some pepper if desired. Add in the sugar as well.

6. When the sauce is cooked, add in olive oil.

7. Serve the bread with the cooked tomato sauce! (If you want to prepare this for the summer, you can also chill the tomato sauce in the fridge before serving.)

Pesto Chicken Mixed Pasta
I finally had the chance to make Pesto Chicken Pasta, something that I’ve been craving for for the last few months. Pesto has quite a distinct taste to it and I love the combination of basil and Parmesan cheese… and off course, toasted pine nuts as well!
Pesto originated from Genoa, a northern coastal area of Italy. The main ingredients in their cuisine mainly consists of garlic, olive oil, and basil. Traditionally, Pesto is made by grinding the ingredients together in a mortar. I got a little lazy and simply blended everything. Using the traditional way helps bring out the flavor in the ingredients that will give your Pesto sauce a stronger flavor.
INGREDIENTS:
The Pesto
1/3 cup pine nuts
1/2 cup Parmesean cheese
8 tbsp extra virgin olive oil
1 bunch basil
2 tsp lemon juice
1 clove crushed garlic
Pasta
2 cloves garlic
1 cup sliced chicken breast
1 pack of pasta ~250g
salt & pepper
1 tsp paprika
1 tsp cumin
2 tsp soy sauce
DIRECTIONS:
1. Prepare the pesto sauce. First pluck off the basil leaves from the stems. Discard the stems. In a pan, add about 1 tbsp of olive oil until warm. Then stir in the pine nuts and toast until they turn golden brown. Let it chill at room temperature for a little bit before proceeding.
2. Add the chill pine nuts into the blender and blend until coarse. Then add in basil leaves, cheese, garlic clove, lemon juice and olive oil. Blend until the nuts are fine and paste-like.
3. In a pot, boil water and once water is ready, cook the pasta until it’s al-dente. (This is usually about 20 minutes if you’re using spaghetti)
4. Next, prepare the chicken. Slice the chicken breast if they haven’t been sliced already. Then add in paprika, cumin, soy sauce, and some salt and pepper to marinade. Once ready, saute in a pan.
5. Once pasta is ready, drain it from excess water. Add it into the pan with the saute chicken. Add in a few spoonful of pesto and mix. Keep the stove at low heat to keep warming the pasta.
6. Sprinkle some salt and pepper to taste and Parmesan cheese before serving!

Pesto Chicken Mixed Pasta

I finally had the chance to make Pesto Chicken Pasta, something that I’ve been craving for for the last few months. Pesto has quite a distinct taste to it and I love the combination of basil and Parmesan cheese… and off course, toasted pine nuts as well!

Pesto originated from Genoa, a northern coastal area of Italy. The main ingredients in their cuisine mainly consists of garlic, olive oil, and basil. Traditionally, Pesto is made by grinding the ingredients together in a mortar. I got a little lazy and simply blended everything. Using the traditional way helps bring out the flavor in the ingredients that will give your Pesto sauce a stronger flavor.

INGREDIENTS:

The Pesto

  • 1/3 cup pine nuts
  • 1/2 cup Parmesean cheese
  • 8 tbsp extra virgin olive oil
  • 1 bunch basil
  • 2 tsp lemon juice
  • 1 clove crushed garlic

Pasta

  • 2 cloves garlic
  • 1 cup sliced chicken breast
  • 1 pack of pasta ~250g
  • salt & pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tsp soy sauce

DIRECTIONS:

1. Prepare the pesto sauce. First pluck off the basil leaves from the stems. Discard the stems. In a pan, add about 1 tbsp of olive oil until warm. Then stir in the pine nuts and toast until they turn golden brown. Let it chill at room temperature for a little bit before proceeding.

2. Add the chill pine nuts into the blender and blend until coarse. Then add in basil leaves, cheese, garlic clove, lemon juice and olive oil. Blend until the nuts are fine and paste-like.

3. In a pot, boil water and once water is ready, cook the pasta until it’s al-dente. (This is usually about 20 minutes if you’re using spaghetti)

4. Next, prepare the chicken. Slice the chicken breast if they haven’t been sliced already. Then add in paprika, cumin, soy sauce, and some salt and pepper to marinade. Once ready, saute in a pan.

5. Once pasta is ready, drain it from excess water. Add it into the pan with the saute chicken. Add in a few spoonful of pesto and mix. Keep the stove at low heat to keep warming the pasta.

6. Sprinkle some salt and pepper to taste and Parmesan cheese before serving!

Raspberry Dressing Spring Salad
Here is a very short recipe for a healthy salad. I used some left over Raspberry to make a salad dressing. The dressing was absolutely delicious! The fruity dressing is prefect for the coming summer!
INGREDIENTS:
1/2 cup raspberry
3 tbsp honey
1 tbsp balsamic vinegar
1 tbsp lemon juice
3 tbsp water
2 cups spring greens
cherry tomatoes
1/4 cup pinenuts
DIRECTIONS:
1. Crush the raspberry with a mortar and pestle. A spoon would also work.
2. Whisk together the raspberry, honey, balsamic vinegar, lemon juice and water in a small bowl. Make sure that everything is mixed thoroughly!
3. Mix the greens, tomatoes, pine-nuts and the dressing!

Raspberry Dressing Spring Salad

Here is a very short recipe for a healthy salad. I used some left over Raspberry to make a salad dressing. The dressing was absolutely delicious! The fruity dressing is prefect for the coming summer!

INGREDIENTS:

  • 1/2 cup raspberry
  • 3 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 3 tbsp water
  • 2 cups spring greens
  • cherry tomatoes
  • 1/4 cup pinenuts

DIRECTIONS:

1. Crush the raspberry with a mortar and pestle. A spoon would also work.

2. Whisk together the raspberry, honey, balsamic vinegar, lemon juice and water in a small bowl. Make sure that everything is mixed thoroughly!

3. Mix the greens, tomatoes, pine-nuts and the dressing!

Bombay Inspired Seafood Shells
There is quite a few ingredients to gather for this recipe. The main ingredient here is the curry powder and the cream to make the sauce. You can substitute any ingredients in exchange for the prawns and scallops. Despite so many ingredients the recipe takes about 20-30 minutes to make so it is a quick recipe.
I’ve always wanted to try a curry cream pasta recipe. This one is quite delicious and if you like that minimal tangy and spicy taste to curry, try this recipe with some pasta! If you want it to be more authentic, try using coconut milk instead of cream to make this pasta!
INGREDIENTS:
1 tbsp curry powder
2 sprigs curry plant (optional)
1 cup cream
1/2 chicken stock
1/2 cup baby shrimp
10 prawns
10 scallops
1 cup sliced mushroom
3 cup shell pasta
1/2 cup halved grape tomatoes (or 1 cup coarsely chopped tomatoes)
Parmesan cheese
salt & pepper
corn starch
2 cloves garlic - minced
1/2 onion - chopped
DIRECTIONS:
1. In a large pot, boil some water. Add about 3 tsp of salt. Throw in the pasta once the water boils and let it cook until the pasta is cooked.
2. Rinse the scallops and prawns in cold water. Pat dry with paper towel. Then add about 1 tbsp of corn starch to the prawns, and mix in the some salt and pepper to taste.
3. Do the same to the scallops.
4. In a shallow pan, now make the sauce. Start by sauteing the chopped onion and minced garlic. Once it browns, turn down the heat to medium. Add in the curry powder and tomatoes.
5. Once the curry powder is well incorporated, pour in the cream and stock. Add in the sprig of curry plant.
6. Add in the mushroom to the cream sauce and cook for about 10 minutes at low heat.
7. In the mean time, lightly saute the seafood in another pan. Saute until it’s half cooked (around 2 minutes).
8. Then put the seafood into the sauce mixture. Let the seafood cook in the sauce for 5 minutes until fully cooked.
9. Drain the pasta and scoop the pasta into the sauce mixture. Mix well.
10. Sprinkle salt and pepper and Parmesan Cheese before serving!

Bombay Inspired Seafood Shells

There is quite a few ingredients to gather for this recipe. The main ingredient here is the curry powder and the cream to make the sauce. You can substitute any ingredients in exchange for the prawns and scallops. Despite so many ingredients the recipe takes about 20-30 minutes to make so it is a quick recipe.

I’ve always wanted to try a curry cream pasta recipe. This one is quite delicious and if you like that minimal tangy and spicy taste to curry, try this recipe with some pasta! If you want it to be more authentic, try using coconut milk instead of cream to make this pasta!

INGREDIENTS:

  • 1 tbsp curry powder
  • 2 sprigs curry plant (optional)
  • 1 cup cream
  • 1/2 chicken stock
  • 1/2 cup baby shrimp
  • 10 prawns
  • 10 scallops
  • 1 cup sliced mushroom
  • 3 cup shell pasta
  • 1/2 cup halved grape tomatoes (or 1 cup coarsely chopped tomatoes)
  • Parmesan cheese
  • salt & pepper
  • corn starch
  • 2 cloves garlic - minced
  • 1/2 onion - chopped

DIRECTIONS:

1. In a large pot, boil some water. Add about 3 tsp of salt. Throw in the pasta once the water boils and let it cook until the pasta is cooked.

2. Rinse the scallops and prawns in cold water. Pat dry with paper towel. Then add about 1 tbsp of corn starch to the prawns, and mix in the some salt and pepper to taste.

3. Do the same to the scallops.

4. In a shallow pan, now make the sauce. Start by sauteing the chopped onion and minced garlic. Once it browns, turn down the heat to medium. Add in the curry powder and tomatoes.

5. Once the curry powder is well incorporated, pour in the cream and stock. Add in the sprig of curry plant.

6. Add in the mushroom to the cream sauce and cook for about 10 minutes at low heat.

7. In the mean time, lightly saute the seafood in another pan. Saute until it’s half cooked (around 2 minutes).

8. Then put the seafood into the sauce mixture. Let the seafood cook in the sauce for 5 minutes until fully cooked.

9. Drain the pasta and scoop the pasta into the sauce mixture. Mix well.

10. Sprinkle salt and pepper and Parmesan Cheese before serving!

Stuffed Avocado, Baby Shrimp Salad
This delicious appetizer is prefect for the on-coming hot summer weather! The avocado makes this recipe rich with a butter-like flavor, yet healthy when mixed with vegetables and a dash of olive oil.
It takes no time to make - so its a quick recipe you can make for you family. I have been growing some herbs in my garden this summer, so I also added some parsley and dill from my own garden. The herbs do give the salad more flavor but it’s completely optional!
INGREDIENTS:
1 avocado
1/2 a red pepper
1/2 small purple onion ~ 1/3 cup
1 tbsp fresh parsley
1 tsp fresh dill (optional)
1/3 cup baby shrimp
salt and pepper
2 tbsp extra virgin olive oil
DIRECTIONS:
1. Dice the pepper and green onion into very fine pieces. (Around 1cm cubes) This size makes it easy to stuff into the avocado case.
2. Mix the pepper, and onions in a bowl. Finely chop the parsley and dill and add to the pepper, onion mixture.
3. Mix in 1 tbsp olive oil to the mixture thoroughly. 
4. Wash the avocado before halving it. Then cut around the center to divide it into 2 halves. Scoop out the seed. The using a spoon, work around the edge and take out the avocado from the case.
5. Dice the avocado into 2-3cm cubes.
6. Rinse the shrimp in cold water. Then add on some salt and pepper to the shrimp and saute in a shallow pan till cooked.
7. Assemble the salad first by adding some of the diced avocado back into the case. Then add a few spoonful of the vegetable mixture. Add in some shrimp. Then repeat the process until the cases are all full!
8. Serve with some mixed greens and tomatoes if desired!

Stuffed Avocado, Baby Shrimp Salad

This delicious appetizer is prefect for the on-coming hot summer weather! The avocado makes this recipe rich with a butter-like flavor, yet healthy when mixed with vegetables and a dash of olive oil.

It takes no time to make - so its a quick recipe you can make for you family. I have been growing some herbs in my garden this summer, so I also added some parsley and dill from my own garden. The herbs do give the salad more flavor but it’s completely optional!

INGREDIENTS:

  • 1 avocado
  • 1/2 a red pepper
  • 1/2 small purple onion ~ 1/3 cup
  • 1 tbsp fresh parsley
  • 1 tsp fresh dill (optional)
  • 1/3 cup baby shrimp
  • salt and pepper
  • 2 tbsp extra virgin olive oil

DIRECTIONS:

1. Dice the pepper and green onion into very fine pieces. (Around 1cm cubes) This size makes it easy to stuff into the avocado case.

2. Mix the pepper, and onions in a bowl. Finely chop the parsley and dill and add to the pepper, onion mixture.

3. Mix in 1 tbsp olive oil to the mixture thoroughly. 

4. Wash the avocado before halving it. Then cut around the center to divide it into 2 halves. Scoop out the seed. The using a spoon, work around the edge and take out the avocado from the case.

5. Dice the avocado into 2-3cm cubes.

6. Rinse the shrimp in cold water. Then add on some salt and pepper to the shrimp and saute in a shallow pan till cooked.

7. Assemble the salad first by adding some of the diced avocado back into the case. Then add a few spoonful of the vegetable mixture. Add in some shrimp. Then repeat the process until the cases are all full!

8. Serve with some mixed greens and tomatoes if desired!