Roots and Veggies: Basil Malunggay Pesto

    Basil Malunggay Pesto

Ingredients:

1/4 cup Olive oil (extra virgin)

1-2 cloves Garlic

1/2 cup Fresh Basil leaves (sweet)

1/2 cup Fresh Malunggay leaves

1/2 cup Cashew nuts

1/2 cup Pistachio nuts

2 tbsp Parmesan cheese (grated)

Salt and Pepper

Directions:

1. Combine all ingredients in a blender.
   
2. Blend until well combined.
   
3. Taste and adjust the seasoning as needed. If the mixture is too thick, you can add more olive oil.
4. Serve with toasted bread or cooked pasta.
5. Plate and Enjoy! :)

Sugar, Spice and Everything Nice: Vanilla Panna Cotta

Vanilla Panna Cotta

Ingredients:

2 tbsp Water

1/2 tbsp Gelatine powder

1 cup Heavy Cream

1 cup Whipping Cream

1/2 cup Sugar

1 tsp Vanilla Extract

1 tsp Lemon Zest

Directions:

1. Combine the water and gelatine powder. Set aside and let bloom for about 3-5 minutes.
   
2. In a saucepan, combine the rest of the ingredients.
   
3. Simmer for about 3-5 minutes while constantly stirring.
   
4. Add the gelatine and stir for about a minute or until the gelatine has melted.
5. Sift the mixture to remove any lumps.
   
6. Place in ramekins and cover with cling film.
7. Let chill in the ref for at least 2-4 hours depending on the size of the ramekins.
8. Garnish with sugar caramel, nuts or fresh fruits.
9. Plate and Enjoy! :)

Sugar, Spice and Everything Nice: Churros

Churros

Ingredients:

1 cup Water

1/4 cup Butter

3 tbsp Sugar

1/4 tsp Salt

1 cup Flour

1 Egg

1/4 tsp Vanilla Extract

Vegetable oil (for frying)

1/4 tsp Cinnamon powder

Directions:

1. Combine the water, butter, 2 tbsp sugar and salt in a saucepan. Bring to a boil.
   
2. Stir in the flour and stir for about a minute.
   
3. Remove from the heat.
4. Add in the egg and vanilla extract.
   
5. Mix until well combined and texture is smooth.
   
6. Place in a pastry bag with a star-tip (I couldn’t find mine so I just used a round one)
7. Heat the oil for deep frying.
8. Squeeze out about 4-5 inches batter into the hot oil, cut with a knife or kitchen scissors.
   
9. Deep fry for about 4 minutes.
   
10. Combine 1 tbsp sugar and the cinnamon powder.
11. Place in a plate lined with a paper towel to remove excess oil.
12. Coat with the cinnamon sugar mixture.
    
13. Serve with chocolate sauce.
14. Plate and Enjoy! :)

For the Bacon Churros, just fry some bacon bits and add them to the batter.  Serve with maple syrup or cream cheese :) 

Fish be with You: Herb-crusted Salmon Fillet

        Herb-Crusted Salmon Fillet

Ingredients:

Salmon fillets

Juice of 1/2 Lemon

1 tbsp Soy sauce

1/2 cup Panko breadcrumbs

1/4 cup Fresh Parsley (finely chopped)

1/4 cup Fresh Spring onions (finely chopped)

Salt and Pepper

1 Egg

2 tbsp Olive oil

1 tbsp Butter

French green beans

Pumpkin (diced)

Mango Vinaigrette:

1 Ripe Mango (finely diced)

2 tbsp white vinegar

1/2 tsp sugar

Salt and Pepper

Directions:

1. Prepare the Mango Vinaigrette by combining all the ingredients in a bowl.
2. Whisk and let chill in the ref.
3. Season the fillets with salt and pepper and marinate in soy sauce and lemon juice.
4. Combine the breadcrumbs, parsley and spring onions in a bowl (big enough to fit the salmon fillets).  Season with salt and pepper.
5. Put the egg in another bowl and lightly scramble.
6. Remove the fillets from the marinade and dip in the egg.
7. Coat well with the herb crumb mixture.
8. Pan-fry in a hot pan with the olive oil for about 1-2 minutes on each side depending on the thickness of the fillets.
9. Once cooked, set aside.
10. Add the butter in the same pan and cook the green beans and pumpkin until tender. Season with salt and pepper.
11. Plate and Enjoy! :)

Bread Crumbs: Cold Cuts Ciabatta Sandwich

    Cold Cuts Ciabatta Sandwich

Ingredients:

Fresh Ciabatta Bread from your favourite bakery

Cold Cuts of your choice (I bought assorted cold cuts from the deli)

Cheese (I used sliced Gouda)

Lettuce (washed)

Tomatoes (sliced)

Mayonnaise or Butter

Salt and Pepper

Directions:

1. Cut the bread in half and butter each side.
2. Lightly toast in the oven or a frying pan.
3. Assemble as you like.
4. Season with salt and pepper.
5. Plate and Enjoy! :)

Cluck Cluck: Grilled Chicken Kebabs

Grilled Chicken Kebabs

Ingredients:

500g Minced chicken

1 tsp Paprika

1 tsp Cumin

1 tsp Chilli pepper flakes

Juice and zest from 1 Lemon

1 tbsp Garlic (minced)

1 medium onion (minced)

1/4 cup fresh Parsley (chopped)

Salt and Pepper

2 tbsp olive oil

Sauce:

Plain yogurt + Chopped fresh parsley

Directions:

1. Combine all ingredients in a mixing bowl.
2. Season with salt and pepper.
   
3. Soak the skewers in water for about 5 minutes.
4. Tightly form the meat mixture around the skewer.
   
5. Heat a grill pan with some olive oil.
6. Place the meat skewers in the grill pan.
7. Cook for about 10-15 minutes, occasionally turning when you see the nice grill marks.
   
8. Serve with rice pilaf and the parsley yogurt sauce.
9. Plate and Enjoy! :)

Extra Rice, Please: Rice Pilaf

Rice Pilaf

Ingredients:

1 cup Rice (I couldn’t find wild rice so I just used Jasmine rice)

3/4 cup Chicken stock

Veggies of your choice cut into bite-size pieces (I used mushrooms, broccoli, cauliflower, pumpkin and french beans)

1/2 cup Butter

Salt and Pepper

Directions:

1. Combine the ingredients in your rice cooker.
   
2. Cook as per normal process.
3. Stir occasionally.
4. Taste and adjust seasoning as needed.
   
5. Serve as is or with meat (I served this with Chicken Kebabs).
6. Plate and Enjoy! :)

The roasted pumpkin and fresh beans were actually leftovers from another dish.  I just added them in towards the end.

It Wasn't Moo: Grilled Ribeye Steak and Veggies

Grilled Ribeye Steak and Veggies

Ingredients:

2 pieces Ribeye steak
Salt and Pepper
1/4 tsp Dried thyme

1 tbsp Olive oil

2 tbsp Butter

3 cloves Garlic

1/4 cup Pumpkin (cut in small cubes)

French green beans (about a handful)

Directions:

1. Season the steak with salt, pepper and thyme. Set aside to marinate for about 5 minutes.
   
2. In a heated grill pan, add the olive oil with 1 tbsp butter and garlic.
3. Sear the steak on both sides in high heat for about 1-2 minutes on each side depending on the thickness of the meat and your preference.
   
   
   
   
4. Remove from the pan and set aside to rest.
5. In the same pan, add 1 tbsp butter.
   
6. Add the veggies and season with salt and pepper. Sauté for about 2-3 minutes or until tender.
   
7. Plate and Enjoy! :)
   

Sugar, Spice and Everything Nice: Mango/ Strawberry Graham Cake

Mango/ Strawberry Graham Cake

Ingredients:

Graham crackers

1 cup All Purpose cream

1/2 cup Condensed milk

1/2 tsp Vanilla extract

1 cup Strawberries or Ripe Mangoes (sliced)

Directions:

1. Combine the cream, milk and vanilla extract. Stir until well-combined.  Taste and add more condensed milk if you want it sweeter.
2. Line your container with the graham crackers.
3. Pour some of the milk mixture on top of the graham crackers.
4. Place the mango or strawberry slices on top.
5. Cover with some more graham crackers.
6. Pour the rest of the milk mixture.
7. Top with more fresh fruits.
8. Place in the freezer for at least 2 hours or until it sets well.
9. Cut into portions.
10. Plate and Enjoy! :)

I just dusted the Mango Graham with some crushed graham and served with a strawberry sauce.

For the Strawberries and Cream, I just caramelised some sugar and placed it on top.