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Sunday dinner – creamy leek and pancetta fettuccine

Last week was again a busy week, we did some renovation work at our studio, so I rather looked for a very chilled Sunday. Cooking something easy and maybe even repeating an old recipe would do the job.

I found this old recipe two years ago on my facebook memory, before I have my blog. I think it’s good to redo this, as my husband loves creamy pasta, this one must be his favourite once again! My old version was cooking this with falafel, I would live to do the same, but I could not manage to find falafel in the supermarket. I decided to give it up and go for fettuccine instead, which is also a good choice for creamy sauce.

To cook the sauce, heat up the sauce pan with some olive oil. Add garlic cloves and pancetta in the pan, fry them until the pancetta turn brown. Add some butter, then add chopped leek in the pan and fry them together with the pancetta, until they turn soft. Add cooking cream in the pan with fresh oregano, touch of thyme and ground paprika, lower the heat and let it simmer until the sauce turn thick. Taste the sauce and season it with salt, add shredded parmesan cheese in the end. Switch off the heat and stir well.

When the fettuccine is cooked, add them in the sauce and stir well. If you feel it’s too dry, add some hot pasta water in. 

It’s creamy, and it’s really yummy~~~

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Sunday dinner snack night

Instead of having one big full meal, it’s good to have snacks to fill up your stomach on Sunday night. Checking out the page of Tasty on Facebook, and found a lot of snacks that I would like to try. I was thinking to make five of them, but I ended up with making only three, already feel full. Maybe I will try to make to other two tomorrow.

https://www.facebook.com/buzzfeedtasty/?hc_ref=SEARCH

1. Jalapenos with cream cheese and bacon

This one is definitely worth to make it, as it is so easy but tasty! Jalapenos + cream cheese + bacon = in oven 220C for 15 minutes, that’s it!!! So Yummy!

2. Potato chips

They showed how to do potato wedges, but I ended up to make potato chips, and I’ve also improvised a bit. Cut potato in to strips or wedges, season them with olive oil, salt, ground paprika, rosemary and thyme. In oven 200C around 25 minutes, then add parmesan cheese and pepper, then grill 5 to 10 minutes.

3. Chicken nuggets with salad

They called it chicken popcorn, I feel a bit weird with the name as it sounds like chickenpox. I rather called it mini chicken nuggets. Cut chicken breast into cubes, and dip them into egg white, then fill the surface with breadcrumbs. They used Ritz crackers, but I think breadcrumbs will do the same job. I just add some salt because Ritz crackers are already salty, but not for breadcrumbs. Place them nicely on a bake tray in the oven under 220C for 12 to 15 minutes. Melt some butter, add chili powder and some lime juice, put it back in the oven and grill it for another 5 minutes.

 

I’ve also trying to make other snacks the day after, and I’ve done this avocado with prosciutto wrap, also very simple. Cut the avocado into wedges, wrap each piece with prosciutto, and then pan fry them. Serve them with some Romaine lettuce, parmesan cheese and a touch of lime juice.

 

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Sunday dinner – slow roasted pork belly with arugula & fennel salad


It’s been a week already, I still haven’t got my last Sunday dinner blogged! That’s so bad, not because I am lazy, I am just too busy and no time to write. Well, the good thing is, I still have time to cook, which is more important!

Last Sunday, I cooked a roasted pork belly, I’ve been thinking to cook that one for quite some time, and I’ve finally made it last week. I should have cooked more, but just because the piece that I’ve found is quite pricey, so I ended up with this small piece. 

Make sure you give the pork belly a good wash, and dry it before starting to cook. We need to score the skin of the pork belly with a sharp knief to create this diagonal checks pattern, not too deep, something around 5mm. Cutting like this helps to have a crunchy skin, which is important and you don’t want the skin ended up like a piece of rubber. Season the pork belly with salt, pepper, fennel seed, and maybe some herbs that you like, such as oregano or thyme.

Use a bake tray or a pan that you can put in the oven later on, hit it up with olive oil, then put the garlic, one whole fennel bulb that chopped into strips, let them fry a bit and season them with fennel seed, the herbs at your choice, salt and pepper, place the pork belly in the pan with skin side facing down, until the skin is slightly brown. Flip the pork belly over, pour some white wine in and let it cook for few minutes. Now, pour in some pork stock or vegetable stock to cover 2/3 of the pork belly, put it into the a pre-heat oven under 160C to slowly roast it for 2.5 hours. 

I found it a bit too burnt for the skin, it is crunchy, just I wonder if it will help if I can wet the skin every now and then with the sauce / oil to keep it moist. I will try it out next time. I serve the pork belly with arugula and fennel salad, I think to tie back with the fennel in the pork belly.

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Sunday dinner – Pan fried Salmon with potato and salmon salad

I was thinking to do a fish dish for last Sunday already, but I could not managed to cook last Sunday, as I was too busy making the enzyme fruit juice. Let’s think of a fish dish for tonight!

First of all, what kind of fish should I go for? I was thinking to cook sea bass, maybe something like pan fried sea bass, or grill? Trying to get some idea, and I came across with this recipe by Gordon Ramsay, maybe it’s a good idea to do a pan fried salmon, as I’ve never cook salmon by pan frying them. I used to put them in the oven and grill them, but never did with pan fry.

Trying to find a nice piece of salmon for pan fry, as maybe the middle chunky part is not working much for pan fry. So, I go for more the tail part of the salmon, and it is wider and a bit thinner, should be easier to control. What Gordon Ramsay did, was to serve this with  potato and crabmeat salad. I was not able to find nice crabmeat, so I decided to go for the potato with salmon instead. I guess taste wise, should be fine as they are both salmon, but in two ways, cold and hot.

The first thing to do, is to get the potato ready, better to get that prepared a bit earlier of the day, so that you have enough time to chill the potato, as it should be cold as salad. Boil a pot of hot water and put the whole skinless potatoes in by adding pinch of salt. Boil them for about 20 minutes, and put them in the fringe until they cool down. After an hour or so, get them out from the fringe, break them up in small pieces by simply using a fork. Do not smash them too much, as we are not making mashed potatoes here. Finely chopped some spring onion or chives in the potatoes,  put some salmon chunk in and start mixing them. Put the bowl back into the fringe and serve it when the pan fried salmon is ready. For the salad dressing, put olive oil, a bit of vinegar, lemon juice and some salt and pepper. Mix them well, and keep it in the fringe as well for serving later.

To fry the salmon, first of all, make sure you get rid of all the scale, and then do a few cut on the skin side, season them with salt, pepper, thyme and tarragon. Heat up the pan with olive oil, fry the skin side first for 2 to 3 minutes, or until you see half of the section is cooked already. Then, cook the other side for another 2 to 3 minutes, and it’s done! Serve it with the salad and some dressing.

I have to say, the skin is really crunchy, and I really love it! I think I will cook this once again in the future, instead of grilled salmon.

 

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Healthy salad for dinner – Grilled chicken salad

Special requested by my husband and his would like to start this salad for dinner diet, I don’t think that is difficult to try making different salad every night. With what I’ve cooked the night before, we have some romaine lettuce and cucumber leftover. Let’s come up with a different salad. Chicken maybe an easy and simple choice other than fish. So, I just got a pack of chicken fillet home, and we have all the rest of the ingredients at home.

To grill the chicken fillet, place them in a tray, season them with salt and pepper. I would like to make them with a stronger flavour this time, so I also put a bit of different herbs, ground cumin, oregano, thyme, cayenne pepper, and some garlic. Drizzle with a good amount of olive oil, and put them in the oven with 210C for around 35 mins, turn them over in the middle of the way.

For the salad, I am doing the exacted combination of the night before, thin slices of onion and cucumber, and romaine lettuce in chucks. But I am serving it with a different dressing tonight, instead of the greek yogurt dressing, I am doing a honey and mustard dressing which should go better with the flavour of the chicken. The dressing is simple, just a mix of mustard, honey, olive oil and vinegar. Serve the chicken together with the salad and few slices of toasted baguette.