Smoked Salmon & Avo Toast

Avo & Salmon Toast

This recipe is courtesy of my husband darranboyd.com

He has become a bit of an avo & salmon addict and this creation is yummy, easy to make and perfect as a late breakfast or lunch. Its pretty light and leave out the bread for a no-carb version. This recipe serves 2 people. Hope you enjoy

Ingredients

2 avos, halved
4 eggs
30g smoked salmon
fresh dill
salt and pepper to taste
4 slices of good quality bread

Method

Preheat the oven to 180 degrees celsius. Half the avo’s and remove the pips. Layer the inside of the avon where the pip was with a little bit of the smoked salmon. Crack all your eggs into a bowl making sure not to break the yolks. Carefully remove the yolks with either an egg shell or your hand and place inside the avo. Place more salmon onto, season with salt and pepper and garnish with some of the fresh dill. Bake in the oven for 8 – 9 minutes. The yolks should still be runny.

While the avon are baking drizzle the bread slices with a bit of olive oil and grill on a griddle pan until its nice and toasted. Serve together with the avo halves and enjoy.

Baby Peppers stuffed with Brown Rice

Brown Rice Stuffed Baby Peppers 2

I have made these before (the bigger pepper version) and forgot to post on my blog and when I saw these cute little peppers in the shop, of course I had to buy it and add to my recipe collection. It might sound silly to get excited about baby peppers but since everything in Singapore is imported you have to grab it when you can. And believe it or not, its the first time I saw these! This is a very easy meal to make. It is vegetarian and its is packed with loads of flavour. Hope you enjoy.

Ingredients

2 cups cooked brown rice
1 corn, kernels removed
1 red chili, deseeded and finely chopped
1 shallot, finely chopped
1/3 cup coriander, chopped
1/2 cup of kidney beans, drained
1 cup grated monterey jack cheese
12 – 15 small peppers or 4 big peppers
extra cheese to top the peppers

Method

Pre heat the oven to 180 degrees celcuis. Cut the tops off your peppers and remove the core and seeds without cutting through the flesh. If the pepper aren’t able to stand up by themselves, cut a little bit off the top to stabilise them. Drizzle and rub therewith olive oil. Set aside.

Cook you rice as per the packet instructions and set aside. I cooked my brown rice in chicken stock with a little bit of butter. Once the rice is cooked allow to sit for 10 minutes and mix together with all the other ingredients. Season the mixture with salt and pepper. Using a spoon get a good amount of stuffing in each pepper and cover with a little bit of cheese. Bake in the oven for 15 minutes if using small peppers or 35 minutes when using the big peppers. Make sure that the peppers are soft but still holds their shape. Serve hot and enjoy

Gnocchi with Sundried Tomato Pesto and Crispy Kale

Gnocchi with Sundried Tomato Pesto and Crispy Kale

Gnocchi no. 2… The kale is a great edition as it adds a beautiful crunch and the flavour helps to balance out the richness of the sundried tomato pesto. Hope you enjoy

Ingredients – Gnocchi

1 kg russet potatoes
1 cup plain flour
1 tbsp corn starch
1 tsp sea salt
1 egg

Method

Heat a large pot of salted water and boil your potatoes until they are fork tender. Do not peel them before cooking. Once cooked drain and allow to cool a bit before peeling off the skin as they get pretty hot and will burn your fingers.

Once peeled push through a potato ricer and place on a floured surface. Mix in the egg, salt and corn starch and start with half of the flour. Incorporate more flour until you get a dough consistency. If you don’t use all the flour its fine. Do not overwork your dough. Once a dough is formed roll out into snakes and cut your gnocchi about 1.5 cm long each and 1 cm thick. Make sure to pack the cut gnocchi on floured baking tray leaving spaces in-between.

Heat some fresh salted water in a large pot and bring to boil. Once boiling add the gnocchi. Once they float to the surface they are cooked. Strain and set aside.

Ingredients – Kale

200g fresh kale
olive oil to drizzle
salt for seasoning

Method

Preheat oven to 180 degrees Celcius. Tear and place kale leaves on a baking tray lined with baking paper. Drizzle over some olive oil and season with salt. Bake for 5 – 7 minutes or until the kale is nice and crispy. Set aside

Ingredients – Sundried Tomato Pesto

1 cup sundried tomatoes drained from the oil
1/3 cup pecan nuts
1 cup fresh basil leaves
1/2 cup olive oil
1/3 cup parmesan cheese
1 red chilli
salt and pepper to taste

Method

Combine all the ingredients except for the olive oil in a food processor and process until find chopped. Now slowly add the olive oil while processing and continue to process until you get your desired consistency. Mix the gnocchi and sundries tomato pesto together until all the gnocchi is coated in the sauce. Serve with shaved parmesan and crispy kale.

Gnocchi with Sage Butter

Gnocchi with Sage Butter

Gnocchi is a great option for meatless Monday’s as it is very filling and you can add many many different sauces too it. I made two versions… One with sage butter and one with sundried tomato pesto. In all honesty, go mad with whatever sauce you like. Hope you enjoy.

Ingredients – Gnocchi

1 kg russet potatoes
1 cup plain flour
1 tbsp corn starch
1 tsp sea salt
1 egg

Method

Heat a large pot of salted water and boil your potatoes until they are fork tender. Do not peel them before cooking. Once cooked drain and allow to cool a bit before peeling off the skin as they get pretty hot and will burn your fingers.

Once peeled push through a potato ricer and place on a floured surface. Mix in the egg, salt and corn starch and start with half of the flour. Incorporate more flour until you get a dough consistency. If you don’t use all the flour its fine. Do not overwork your dough. Once a dough is formed roll out into snakes and cut your gnocchi about 1.5 cm long each and 1 cm thick. Make sure to pack the cut gnocchi on floured baking tray leaving spaces in-between.

Heat some fresh salted water in a large pot and bring to boil. Once boiling add the gnocchi. Once they float to the surface they are cooked. Strain and set aside.

Ingredients – Sage Butter

50g butter
1 handful of fresh sage leaves
juice of 1/2 a lemon

Method

Melt the butter in a pan and once it starts to bubble add the sage leaves. The butter will let you know when it is nice and burnt as you will be able to smell the nutty flavour. Once the butter has browned add the lemon juice followed by the gnocchi and fry for a few minutes in order to coat the gnocchi in your beautiful butter sauce. Serve immediately with some shaved parmesan and enjoy.

Spinach & Feta Ravioli with Lemon & Thyme Burnt Butter

Spinach & Feta Ravioli

If I could eat burnt butter on everything I would. I think it is just one of the most amazing flavours out there and the fact that it is so easy to make is perfect. I like to add lemon to burnt butter as I love the acidity. I hope you enjoy

Ingredients

Pasta

1.5 cups flour
2 large eggs
1/2 tsp salt

Filling

1 cup frozen spinach, thawed and water squeezed out
1/3 cup crumbed feta cheese
1/4 cup grated parmesan cheese
pinch of nutmeg
salt and pepper to taste

Method

Measure the flour out on a work surface, make a well and add the eggs and salt. Start beating the eggs with a fork and bit by bit incorporate the flour to form you dough. Get your hands dirty and knead the dough for 6 – 8 minutes. If you press your finger into the dough it should spring back. Rest the dough in the fridge for at least 20 minutes.

Combine all the filling ingredients and mix well. Once your filling is made and the pasta has rested grab your pasta roller and roll out until the second thinnest setting. Because ravioli is essentially 2 layers of pasta it should be thinner than fettuccine. Lay out half of the rolled out pasta and spoon on the filling. About 1 heaped teaspoon per ravioli. Leave space in between the filling so that you are able to create the ravioli pockets.

Once the filling has been distributed use water and a finger and wet the edges of the pasta and in between the filling. Now lay the other half of your rolled out pasta over the filling and work quick to make sure the pasta seals while the water is still wet. Make sure to push out all the air bubbles as any air bubbles will open the ravioli’s up when boiling making it watery and letting the filling come out. Cut with a ravioli cutter and boil in a large pot of salted water for 3 – 4 minutes. Drain and set aside.

Ingredients

Roasted Tomatoes

450g cherry tomatoes
1/3 cup extra virgin olive oil
3 cloves garlic, whole and slightly crushed
2 sprigs rosemary
salt and pepper to taste

Method

Place all the ingredients in an oven proof dish and cook in the oven for 1 hour at 160 degrees Celsius.

Ingredients

Burnt Butter

1 tbsp fresh thyme leaves
1/3 salted cup butter
2 tbsp fresh lemon juice

Method

Melt butter in a pan. Once melted add the thyme and cook further. The butter will start bubbling at the top and the smell with change to a nutty smell. This indicates that the butter is ready. Remove from heat, add the lemon juice and stir well. Add the cooked pasta to the pan, mix to coat with the burnt butter and serve warm with the roasted tomatoes and shaved parmesan cheese. Enjoy

Pulled Beef Short Rib & Coleslaw Sandwich

Pulled Beef Short Rib & Coleslaw Sandwich

Tender beef with lots of BBQ sauce and a tangy coleslaw on rustic white bread. You can’t go wrong. Prep is minimal but cooking takes a while. So worth the 6 hours in the oven. Since my oven was in use I bought some bread instead of baking bread. Make your own or buy, up to you. Enjoy

Ingredients – Short Rib

1.5 – 2 kg boneless short rib
2 tbsp brown sugar
1 tsp ground coriander
1 tsp group black pepper
1 tsp cayenne pepper
1 tbsp smoked paprika
1 tbsp mustard powder
1 tsp sea salt
1/2 cup water
1/2 BBQ sauce plus extra for serving

Method

Pre heat your oven to 100 degrees Celsius. Mix the spices together and rub all over the short rib. Place in a oven proof dish, pour water around the bottom and cover tightly with foil. Cook for 6 hours, turning every 2 hours or until tender and the meat is able to shred easily with two forks.

Once cooked remove from the dish and set aside 1/2 a cup of the liquid. Allow the meat to cool down for 30 – 40 minutes before shredding. Shred the meat and heat in a pot together with the reserved liquid and BBQ sauce. Mix well and serve with sliced bread and coleslaw.

Ingredients – Coleslaw

2 cups sliced red cabbage
2 cups sliced white cabbage
2 carrots, peeled and thinly sliced
1 stalk celery, thinly sliced
1 onion, thinly sliced
1 cup mayo
1.5 tbsp lemon juice
1.5 tbsp malt vinegar
1.5 tbsp brown sugar
1.5 tbsp dijon mustard
salt and pepper to taste

Method

I used a mandolin to slice my veggies. I used to do it by hand which obviously takes a bit longer especially since you are able to easily julienne carrots with a mandolin. Using a whisk, mix together all the ingredients for the dressing and mix through the sliced veggies. Enjoy

Creamy Truffle Mushroom & Bacon Pasta

Creamy Truffle, Bacon and Porcini Pasta

I had a prosciutto truffle pasta at a wine bistro and it was awful so I promised myself that I will make a better version. The sauce on the pasta I had tasted really artificial which to me meant that it was not a cream sauce but a rehydrated packet sauce or pre-made packet sauce. Very disappointing. This is a much better version. Enjoy

Ingredients

Pasta

1.5 cups flour
2 large eggs
1/2 tsp salt

Method

This is best made on a flat surface but you could use a bowl. Put the flour and salt on your counter top and make a well in the middle. Crack the two eggs into the well and start beating the eggs with a fork. Slowly start to incorporate the flour until it becomes thick and then get rid of the fork and get your hands in there. The dough takes quite some time to knead. Around 8 minutes should do it. When the dough is formed and feeling elastic wrap in plastic wrap and rest in the fridge for 20 minutes. If you don’t live in the tropics like me with a room temperature of 30 degrees celsius you can rest the pasta outside.

Once rested its time to roll out your pasta with a pasta roller. Roll the dough out first and then start with your biggest pasta roller setting and work your way down. I use setting 3 for fettuccine. Once rolled and cut dust with flour and cover with a towel. Set aside until ready to cook.

Sauce

1 cup sliced button mushrooms
1/2 cup sliced bacon
300 ml thickened cream
salt and pepper to taste
truffle oil to taste ( I added about 1 tsp)

Method

Firstly get a large pot of salted boiling water on for the pasta. Once boiling cook the pasta for 3 – 4 minutes.

Fry the bacon in a pan for 3 – 4 minutes then add the mushrooms and fry for a further 3 – 4 minutes until it starts to turn golden on the edges. Sprinkle over the flour and mix well then pour in the cream, season with salt and pepper and allow to simmer until thickened. Once cooked add the strained cooked pasta and toss together. Turn off the heat, add the truffle oil and mix well. Serve hot with shaved parmesan. Enjoy