Minestrone pasta soup

A tasty, wholesome recipe that's a cinch to prepare.

Ingredients (serves 4):
1 can Italian tomatoes
25g butter
1 large onion, diced
2 carrots, diced
1 celery stick, diced
100g potatoes, peeled and diced
1 zucchini, diced
50g French beans, diced
1 litre beef stock
100g cabbage, shredded
200g shell pasta, cooked
20g grated parmesan cheese

Method:
1. In a food processor, blend tomatoes with the juice.
2. Take a large pot, melt butter and fry onions until soft.
3. Add carrots, celery, potatoes, zucchini and French beans. Stir fry for 2 minutes.
4. Add beef stock and blended tomatoes and bring to a boil, then simmer for about 30 minutes.
5. Add cabbage and simmer for another 15 minutes.
6. Stir in cooked pasta and parmesan cheese.

Tips:
Make a larger batch of soup and store it in the fridge overnight. Then heat, and add pasta and cheese before serving.

Recipe source: Simply Her magazine (Nov 2007)

Crispy vermicelli prawn wrap with thai spicy sauce

Ingredients (serves 4):
16 large prawns, shelled (leaving the tail)
1 tsp sesame oil
1 tsp powdered mustard
1/4 tsp salt
1/4 tsp pepper
1 tsp coriander powder
150g vermicelli, soaked in water and drained

Sauce:
1/2 cup Thai chilli sauce
1/4 cup cold water
1 tsp raw cane sugar
A handful of fresh coriander, chopped

Method:
1. Marinate the prawns with sesame oil, mustard, salt, pepper and coriander powder and set aside for 10 minutes.
2. Take a small handful of vermicelli and wrap it tightly around each prawn. Repeat for the rest of the prawns.
3. To make the sauce, combine the Thai chilli sauce and cold water, and mix well. Add raw cane sugar and fresh coriander.
4. Heat enough oil in a pot on high heat to deep fry the prawns. Cook the prawns until crispy. Remove from oil and serve immediately with the sauce.

Recipe source: Simply Her magazine (Nov 2007)

Salmon patties with celery cream sauce

A light dinner is a breeze with ready-made salmon burgers and canned soup.

Ingredients (serves 2):
3 tbsp olive oil
200g frozen Fassler Salmon Burgers
1/4 cup Del Monte Fresh Cut Whole Kernel Corn
1/4 tsp butter
1 small onion, chopped
4 tbsp Campbell's Cream of Celery
3/4 cup water
1 tbsp white wine
White pepper to taste
200g Green Rose Baby Honey Salad Mix

Method:
1. Heat 2 tbsp of olive oil in a grill pan and cook the salmon patties on medium heat for 8 minutes on each side. Remove from pan and set aside.
2. In the same pan, saute the corn kernels in butter until slightly browned. Remove from pan.
3. To make the sauce, saute onions with 1 tbsp of olive oil until fragrant.
4. In a bowl, whisk the cream of celery with 2 tbsp of water. Pour this into the pan and stir. Add the rest of the water and mix well over low heat. Add white wine and season with pepper. Continue to stir until the sauce thickens. Strain the sauce to remove the onions.
5. To assemble, sprinkle corn on top of the salmon patties and drizzle with the sauce. Serve with salad mix.

Tips:
If you don't fancy corn, use frozen peas or fresh sugar peas instead.

Recipe source: Simply Her magazine (Nov 2007)

Chicken penne pasta

Flavourful Asian condiments lend a nice twist to a traditionally Italian dish.

Ingredients (serves 4):
3 pieces chicken thigh, skinned
1 tsp oyster sauce
1/2 tbsp dark soya sauce
1/2 tsp ground black pepper
200g penne pasta
1 tbsp olive oil
1 onion, chopped
1 can tomato pasta sauce
1/4 cup red wine
1/4 cup chicken stock
1/2 tsp brown sugar
8 fresh basil leaves
3 tsp parmesan cheese

Method:
1. Marinate the chicken with oyster sauce, dark soya sauce and ground black pepper for 15 minutes. Cook the pasta according to the instructions on the packet.
2. Heat olive oil in a grill pan, add in the chicken and grill until golden brown. Remove and cut into strips.
3. Add the onions to the same pan and saute.
4. Pour in the pasta sauce and stir to mix. Add the red wine, chicken stock and brown sugar.
5. Stir in the cooked pasta.
6. Add fresh basil and cook for another 5 minutes. Serve on a plate and top with chicken strips and a sprinkle of parmesan cheese.

Tips:
Save the sachets of parmesan cheese from your next pizza delivery and use it for this dish.

Recipe source: Simply Her magazine (Nov 2007)

Spinach and egg souffle

Spinach - Part 3.

Fancy-sounding but a cinch to make.

Ingredients (serves 2):
3 small shallots, chopped
2 tsp butter
80g frozen minced spinach
Pinch of salt
1/4 cup light cream
3 tbsp chicken stock
1 tsp cinnamon powder
1 packet frozen filo pastry, cut into 8x8cm squares
1/2 cup cheddar cheese
1 tsp ground black pepper
2 eggs
Olive oil

Method:
1. Preheat oven to 160 deg C.
2. Fry shallots in butter until fragrant. Add spinach and salt and cook for 2 minutes.
3. Add cream, stock and cinnamon powder and simmer for 3 minutes. Remove from heat.
4. Line 2 ramekins (glazed ceramic bowls) with 8 pieces of filo pastry each to cover the inside completely.
5. Pour in the spinach mixture and sprinkle with cheese and black pepper. Crack an egg into each.
6. Drizzle some olive oil on top and bake for 25 minutes.
7. Remove from oven and serve.

Tips:
Save time by cooking the spinach mixture the night before.

Recipe source: Simply Her magazine (Nov 2007)

Spinach lontong

Spinach - Part 2.

Add a burst of flavour to vegetables with a spicy broth.

Ingredients (serves 2):
1 tbsp olive oil
100g spinach, remove roots and lower stems
200g eggplant, cut into small pieces
1 medium carrot, par-boiled and chopped
1 medium-sized onion, chopped
3 stalks long beans, cut into 4cm lengths
100g lontong paste
1 1/2 cup vegetable stock
1/4 cup coconut milk
3 tbsp evaporated milk
1/2 tsp brown sugar
10 quail eggs, boiled, shelled and halved
Chopped fresh coriander, to garnish

Method:
1. Saute spinach, eggplant, carrot, onion and long beans in olive oil for 5 minutes. Remove and set aside.
2. In the same pan, fry the lontong paste for 3 minutes.
3. Add vegetable stock and stir well to dilute the lontong paste. Leave to boil for 5 minutes on high heat. Reduce the heat to medium and add vegetables.
4. Add coconut milk, evaporated milk and brown sugar. Simmer for 5-10 minutes.
5. Top with quail eggs and chopped coriander. Serve immediately.

Tips:
To slice boiled eggs neatly, use thread or unflavoured dental floss.

Recipe source: Simply Her magazine (Nov 2007)

Beef spinach salad with honey mustard vinaigrette sauce

The dark green large-leaved spinach (usually from China) tastes great raw - just discard the fibrous stems first.

Ask for spinach at the wet market by their local names, bayam or yin choy.

Cook up a big batch of spinach by blanching in hot water. To remove the excess water, squeeze cooled spinach with your hands or between two dinner plates. Freeze what's left for future use.

Spinach grows in sandy soil so wash it thoroughly to remove all traces of sand and grit.


Spinach - Part 1.

Try a warm salad for a change.

Ingredients (serves 4):
100g spinach leaves
Olive oil
150g beef tenderloin, sliced
1 medium onion, sliced into rings
1 red bell pepper, cubed
1 tsp roasted almonds, chopped
1 tsp white sesame seeds

Sauce:
2 tbsp olive oil
1 tsp English msutard
1/2 tsp honey
1/2 tbsp steak sauce
1 tsp balsamic vinegar
1 tsp water

Method:
1. Blanch spinach leaves in salted hot water for 2 minutes, strain and rinse with cold water.
2. Heat some olive oil on high heat and saute beef for 2 minutes or until just cooked. Remove and set aside.
3. In the same pan, add more olive oil, and saute onions and red peppers until they caramelise. Remove from heat.
4. Mix the sauce ingredients and toss in the almonds and sesame seeds.
5. Pile spinach on a plate, top with beef, then the caramelised onions and peppers. Drizzle with sauce and serve immediately.

Tips:
To chop almonds easily, put in a plastic bag and whack with wooden spoon.

Recipe source: Simply Her magazine (Nov 2007)

French onion soup

Ingredients (serves 4):
300g onion, chopped
2 tbsp flour
30g butter
500ml chicken stock
1 tsp salt
1/2 tsp pepper
50ml red wine
2 slices bread, toasted

Method:
1. Coat chopped onions with flour.
2. Heat butter in pan and cook onions at medium heat until golden brown.
3. In a pot, bring chicken stock to a boil. Add onions and simmer for 10 minutes.
4. Season with salt, pepper and red wine. Place soup in a bowl, and top with toast.

Tips:
This soup improves blood circulation so take it regularly.

Recipe source: Simply Her magazine (Nov 2007)

Canapes with smoked salmon

Canapes to go - Part 5.

Ingredients (serves 8):
8 slices smoked salmon
4 tbsp cream cheese spread with chives
Shaved honey baked ham
Fresh chives, to garnish

Method:
1. In each pastry case, place 1 slice of smoked salmon and 1 tsp of cream cheese spread. Repeat for the rest of the pastry cases.
2. Garnish with fresh chives.

Recipe source: Simply Her magazine (Dec 2007)

Canapes with cream of escargot

Canapes to go - Part 4.

Ingredients (serves 8):
1 can Wong Coco Escargots in chilli and garlic sauce (from Cold Storage)
1 tsp lime juice
1 tsp thick cream

Method:
1. Heat the escargots in a pan and stir in the lime juice and thick cream.
2. Spoon them into the baked pastry cups.

Recipe source: Simply Her magazine (Dec 2007)

Canapes with honey baked ham

Canapes to go - Part 3.

Ingredients (serves 8):
4 tbsp cream cheese spread with chives
200g honey baked ham
Cracked black pepper

Method:
1. In each pastry case, spoon in 1 tsp of cream cheese spread and a sliver of shaved ham on top. Repeat for the rest of the pastry cases.
2. Sprinkle with cracked black pepper.

Recipe source: Simply Her magazine (Dec 2007)

Canapes with egg mayonnaise

Canapes to go - Part 2.

Ingredients (serves 8):
1 tbsp mayonnaise
2 tbsp thick cream, whipped
2 tsp lime juice
3 tbsp Mezzetta Roasted Bell Peppers (from Cold Storage)
4 quail eggs, hardboiled, shelled and halved

Method:
1. Stir the mayonnaise, thick cream and lime juice together.
2. Spoon the mixture into baked pastry cups, then top with bell peppers and quail eggs.

Recipe source: Simply Her magazine (Dec 2007)

Canapes with berry topping with lemon cream

Use either pastry cases or toast as canape bases.

Bake ready-made pastry cases (try Jus Rol Medium Size Pastry Cases, which comes in a box of 18) according to the instructions.

For toast, cut white bread with cookie cutters, spray with cooking spray and toast in the oven till crisp.



Canapes to go - Part 1.

Ingredients (serves 8):
2 tbsp lemon juice
1 tbsp icing sugar
3 tbsp whipping cream
60g fresh blueberries
60g fresh raspberries
Icing sugar, for dusting

Method:
1. Add the lemon juice and icing sugar to the whipping cream and whisk until stiff.
2. Leave it in the freezer to chill for 1 hour.
3. Spoon the lemon cream into the pastry cups and spread on toast. Add raspberries to the pastry cases and blueberries to the toast.
4. Dust some icing sugar on top before serving.

Tips:
Pastry case canapes can be prepared just before guests arrive, but assemble the ones on toast just before serving as they get soggy faster.

Recipe source: Simply Her magazine (Dec 2007)

Holy berry

Make five-course christmas dinner in 2 hours - Part 5.

Ingredients (serves 4):
500ml cranberry juice
1 can 7-Up
8 scoops vanilla ice cream
12 raspberries
8 mint leaves

Method:
1. Blend cranberry juice, 7-Up and ice cream in a blender on high speed.
2. Serve in tall glasses, topped with fresh raspberries and a mint leaf.

Tips:
For an adult version, add raspberry liqueur or vodka.

Recipe source: Simply Her magazine (Dec 2007)

Lemon roulade with raspberry sauce

Make five-course christmas dinner in 2 hours - Part 4.

Ingredients (serves 4):
Lemon cream:
2 cups whipping cream
1/2 cup freshly squeezed lemon juice
1 tsp custard powder (add a little water to dissolve)
2 tbsp caster sugar

Sponge cake:
3 eggs, separated
1/2 cup caster sugar
3 tsp vanilla essence
1/4 cup freshly squeezed lemon juice
125g cake flour

Raspberry sauce:
200g fresh raspberries
2 tbsp raspberry jam
1/2 tsp balsamic vinegar
Snow powder, for garnishing

Method:
1. Whisk all the lemon cream ingredients together until it becomes thick and foamy. Chill.
2. To make the sponge cake, beat the egg yolks and sugar together until it becomes a pale yellow.
3. In a separate bowl, whisk the egg whites until stiff. Fold the vanilla essence and lemon juice into the egg-yolk mixture.
4. Sift the flour into the mixture and fold it in. Gently fold in egg whites.
5. Line a shallow 30cm by 20cm baking tin with baking parchment and pour in the mixture.
6. Bake in a preheated 175 deg C oven for 20 minutes. Remove from the oven, turn the cake over on a wire rack and remove the parchment. Leave to cool.
7. To make the raspberry sauce, blend all the sauce ingredients in a blender.
8. To assemble, spread the lemon cream on the sponge cake. Roll the cake and cut into 4 pieces. Dust each serving with snow powder and top with raspberry sauce.

Tips:
Snow powder is very fine powdered sugar found in speciality baking stores like Phoon Huat. It sticks better to food compared to icing sugar.

Recipe source: Simply Her magazine (Dec 2007)