This sweet and creamy dressing was created when Thai mangoes are in season. I thought it will work well with chicken.
Here are the ingredients for the dressing.
Blend all ingredients until smooth and creamy. Feel free to adjust the amount of ingredients to your liking.
For this recipe, I am using:
rosemary (1 sprig)
Marinate chicken breast with salt and pepper. I am so used to steaming chicken and carrots with a sprig of rosemary that it has become my second nature. I love how the scent of the herb can infuse into the food like magic. The celery was kept raw to have a crunch in the overall texture of this dish. And the last step is to coat all ingredients evenly with the dressing and serve.
Oh yes, not forgetting a glass of white and perhaps some crusty bread plus more olive oil.
I hope you will like this recipe.
I finally found time over the weekend to experiment this bread which I have longed to try.
Using my Fluffy Loaf recipe, I replaced half the water content of the main dough with freshly steamed pumpkin mesh.
It turns out golden yellow with a crusty top and good crumb.
This is undoubtedly a classic dish in many parts of the world but it is hard to find on menus here in Singapore. I was encouraged and inspired to create this recipe by the beautiful blogger Gabriela Blandy who is able to paint pictures with words in her popular blog thesenseofajourney . I sincerely hope that she will come round with her unforeseen transition in life and start writing again.
Gabriela suggested a recipe using fresh mint when she was visiting my post Pecorino Romano . As I could not get hold of mint while making, I adjusted the recipe into this.
Serves Three (my mom was here to taste it :))
2 big zucchinis
3 small bowls of penne
1 small chopped chili
Dry Italian herbs
Half cup of cooking cream
Grated pecorino cheese
Extra virgin olive oil
Freshly crushed black pepper
A wedge of lemon
Cut 6 thick slices of zucchini with skin on. Marinate with lots of olive oil, balsamic vinegar, black pepper and salt. Bake at 200 degrees C for 50 minutes. I started with a cold oven and it still came out well.
Chop the rest of zucchini into small pieces with skin on and blend with cream into a puree. Set aside for later use. Meanwhile, boil a pot of water. Add salt and start to cook penne till al dente. In a frying pan, heat up olive oil and fry garlic and chili till garlic starts to brown. Pour in white wine and continue cooking till the liquid is reduced by half. Pour in zucchini and cream puree. Add salt, pepper and a handful of Italian herbs to taste. Cook for 20 minutes stirring occasionally. Add in grated pecorino cheese and penne. Squeeze some lemon juice over and serve immediately with baked zucchini and chopped tomatoes. Complete the meal with crusty bread and a glass of white.
Thanks for stopping by and please tell me how you like this.
This is one of those moments where I know that I can take cooking as a hobby for life.
It is amazing to discover how a few simple ingredients can work together with temperature and time to create magic
and produce wonderful flavor and texture least expected.
This is an impromptu recipe when my mom came over to stay for an enjoyable two weeks
left me with some frozen chicken pieces in the fridge.
I am glad I have made it right.
Chicken pieces (fresh ones are even better)
Lots of paprika
Lots of fresh rosemary
Crushed black pepper
Season the chicken pieces with all ingredients except lemon.
Bake at a temperature of 200C for 45 minutes.
It works even when I start from a cold oven.
Squeeze over some lemon juice and serve while it is still hot and crispy.
After making pumpkin-rice-with-coconut-milk, I have longed to turn it into a risotto.
Pumpkin, cut into cubes
Onions, finely chopped
Finely chop onions and fry half of it in olive oil till the air in your kitchen is filled with fragrance.
Put in pumpkin cubes and cook till tender. Add salt and pepper.
Keep one third of it and blend the rest into puree.
Fry rest of the onions in olive oil and add rice.
Pour in half a cup of white wine and let the rice soak in it for three minutes.
Cover rice with pumpkin puree and chicken stock and cook till al dente.
Add in butter and coconut milk.
Follow by salt and pepper to taste.
Serve with pumpkin cubes.
This recipe is too common and simple for most but it is my first time making it.
I would have to agree that these two ingredients are a match-made in heaven
after broiling them together with some olive oil and basic seasoning.
Your favorite chili sauce (optional)
A wedge of lemon juice
Wrap asparagus evenly with bacon from bottom to top. Brush bacon with chili sauce.
Grease a baking pan with olive oil to prevent sticking.
Place asparagus evenly on pan and season with crushed black pepper.
Broil till bacon turns crispy.
Squeeze a wedge of lemon juice over it before serving with a glass of chardonnay.
Quite often, I like to steam all ingredients to make a complete dish to get a balance in my diet. This recipe is one of my all-time favorite. You can boil the vegetables but I prefer to cut them into bite size and steam it to retain their full flavor and they cook fast in this way.
One Shallot, finely chopped
A sprig of rosemary
Whole grain mustard
Season chicken breast with salt and white pepper and steam them whole with rosemary. Cut into bite size when cooked. Cut potatoes and carrots and steam till tender. For the dressing, combine shallots, mustard, mayonnaise, lemon juice, sea salt, black pepper and olive oil. Mix well then coat chicken, potatoes and carrots evenly. You can serve it immediately or leave it in the fridge for an hour.