Boxing Day dinner – red and green salad & pork and mash gratin

It was Boxing Day, OMG, so long time ago! I am also forgetting what did I cook or how I made it??? I will try my very best to remember!

We were having home party at one of my friend’s home, each of us had to cook or bring one dish. So, I decided to cook a salad and a main course with meat for the two of us to bring over there.

I would like to make a salad which is more Christmassy, so I am playing with the red and green colours and using pomegranate as a touch of gem. The ingredients for the salad are, baby spinach, red apple and green apple that cut in cubes, toasted pecan and mixed nuts and the final touch with pomegranate. For the apples, either you can cut them with ceramic knife to keep them nicely in their colour, or you can spill them with a splash of lemon juice, in order to keep them out of rust. For the dressing, mix olive oil, mustard, honey, lemon juice, black sesame seeds, touch of sesame oil, pinch of salt and black pepper, in a glass bottle and shake them well, mix the dressing with the salad right before serving.

For the pork, go to get a nice piece of pork fillet tenderloin. I get this recipe from Jamie Oliver, it is super simple with 5 ingredients, but I twisted it a bit. First of all, we need to get those potatoes ready, peel them and then boil them in hot water for about 15 to 20 minutes until they turned soft. Meanwhile, we can work on the pork tenderloin, season it with some salt and pepper, and then heat up the pan with some olive oil, and sear the porkloin for about 3 minutes, or until the entire surface is brown. Switch off the fire, remove the pork and quickly fry some rosemary, remove and set aside. Now, we can work on the potatoes, smash them and season with salt and pepper, add a touch of olive oil, a touch of water, and some parmesan cheese. Mix them well and then place the mashed potato in a baking tray, now place the piece of porkloin in the middle and pour the pork juice on top. Add some grated cheese on top of the potatoes, not on the pork. Place that in oven and grill for around 10 minutes under 230C. For the last touch, add some prosciutto around the porkloin by tucking them in-between the pork and the potato. Add the rosemary around, on top of the potato. Put the tray back in the oven for the last few minutes, cut the pork in slices and serve with mash potatoes.

Cooking Wednesday dinner – garlic and lemon prawns with quinoa and baby spinach

I’ve cooked this shrimp dish the other night when my friends were over for home party. I am thinking to redo this dish with salad and quinoa, so I recreated it for a weekday dinner.

First of all, get some fresh prawns at the wet market, if you are not ready to cook them right away, you can just keep them in the fridge until you are ready to cook. Before cooking the prawns, which is going to take only 10 minutes, you better start with cooking the quinoa. I would like to use some chicken broth this time instead of water, to cook the quinoa with the rice cooker which make everything so much easier. If you don’t have rice cooker, you can just use a sauce pan. Put 1 portion of quinoa and 2 portions of chicken broth in the rice cooker, then cook until it’s done. You better let them cool down before serving, so by the time you get the prawns done, the quinoa should be already cool down.

Get the prawns out from the fridge, clean them and cut the antenna, and maybe also trim the pieopods (legs) a bit. Heat up the sauce pan with some butter and a touch of olive oil, add minced garlic, some red chili pepper if you like spicy. Then, add the prawns and some lemon slices , fry them until they turn pink, finally add finely chopped parsley and season with salt. Serve the prawns on top of  first layer of spinach salad with second layer of quinoa. You can also serve the prawns without shells, as that will be a bit more easier to eat. Use the remaining oil from the prawns as salad dressing.

Vegetarian Sunday Dinner – baked zucchini with ricotta, spinach and tomato sauce

I was trying to apply this rule to our diet, mainly vegetarian with only 2 to 3 meaty night in a week. Last week, we had already enough dinner with meat, so I was thinking to cook something vegetarian on Sunday. I found this recipe online, and would love to make my own version out of it. The result is very good, and it tastes great, especially if you love cheese.

First all of, get the cheese filling, the pesto sauce and the tomato sauce ready. I used a can of plum tomato, cook it with some minced garlic, and season with a touch of salt and pepper, set them aside for later use. Then, work on the pesto sauce, put basil, olive oil, garlic, pinch of salt and pine nuts in the food processors and blend them together. For the cheese filling, put chopped spinach, ricotta cheese, one egg and black pepper in a bowl and mix them together. Preheat the oven to 170C, now get a tray ready. Cut the zucchini in thin slices, remember to get the big zucchini, as big as possible for easy wrapping. Place two pieces of zucchini slices in a cross, and put the cheese filling on top of the cross section, then add some pesto sauce on top, close and wrap up the zucchini. Repeat this process until you finished up with all zucchini slices. Put a layer of tomato sauce in the tray, then lay all zucchini wraps nicely in the tray. Place the tomato sauce on top of each zucchini wrap, as well as some pesto sauce as topping. Lastly, fill the entire tray with grated parmesan cheese, as much as you like. Place the tray in the oven and bake for 20 minutes.

Slow Cook Beef Short Rib


I cook a lot these days, I don’t know if part of the reason is because of this blog or not. But I love to cook, and Sunday is usually my cooking day. Cooking for brunch then dinner. In the past, I don’t like to look into the recipe so much. I just cook whatever I feel or learned in the past. Nowadays, I try to learn tricks or recipe with cooking show on TV or search for recipe online. But what I do is, I prefer to digest and feel the recipe before cooking, instead of reading line by line, or following exactly each single steps. I like to do my own version, to improvise. My husband is happy that what I cook is more versatile now, he said I only know one dish in the past, spciy tuna pasta. I think that’s not true, but anyway, should take it as a good comment 😉

So, I’ve put together the assorted bruschetta for breakfast. Cut the baguette into half, then put butter and garlic sauce. Feel free to put different things, I put slices of cucumber, and then chopped tomatoes, season with salt and pepper, then put some chopped ham. With a final touch of Parmesan cheese and dry parsley. Another one, I want to do with egg. Place some slices of tomato, and then put the raw egg in the middle of those slices, same thing season it with salt, pepper, dry parsley and Parmesan cheese. Put them in oven under 180C for 15-20 minutes. Sprinkle with some chopped spring onion to serve.

For dinner, I’m thinking to do a chicken dish, but then I ended up with cooking beef. Just because I found this Gordan Ramsay recipe and would like to do it! Slow cook beef short ribs, seems more yummy than chicken! It’s a bit hard to get the fresh beef short ribs, I just found them at this Meat Master shop and they sell all kinds of meat. This one is frozen, so it took me some time to defrost.

Season the beef short ribs with salt and pepper, then fry them with olive oil, make sure all sides are nicely fried. Cut a whole garlic into half and fry it together with the ribs, then put some tomato purée in the pan and cook a bit. Then pour one full bottle of red wine into the pan and let it cook for 15 minutes, until most of the wine are gone. Pour 1 litre of beef stock into the pan, bring it to boil, then wrap the pan with foil and place the pan into the oven. Cook for 3 hours under 170C.

Before serving the ribs, get the side dish ready. I am adding some spinach to this dish, as I feel is lack of vegetable. Heat the pan with butter, then put some finely chopped garlic, and then fry the spinach until they turn soft. Season them with salt and a touch of sugar, place them on the plate as side dish. Now, get the pancetta fried in a pan with olive oil, when they turn golden brown, add the brown button mushroom which cut in half. Fry them until they are done.

Get the pan of ribs out of the oven, place the ribs one by one in the plate. Use the sieve and pass the garlic through and pour the sauce through the sieve as well. If the sauce is too thin, need to cook it for a while and make it thicker. Pour some sauce on the ribs, then put the pancetta and mushroom on top, and garnish it with the finely chopped parsley. The longer you cook, softer the meat.