Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Friday, January 18, 2013

Angel Hair, Lemon and Olive Oil



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...continue from last week... read here

I crawled into bed,  hoping to catch some sleep...yawn turning and tossing looking for my comfort spot... but I could not rest... nor shut my eyes...  my ticking brain...damn!!!angry

Drag myself out of bed again... off to the kitchen and started to boil a pot of water to cook pasta.
Pasta cooked, stirred in Olive oil infused with lemon, seasoned with salt and pepper and placed cling film over the salad bowl and refrigerate...then onto making Gazpacho

The 'Hard Work' was done... half an hour before dinner time...just diced tomatoes, crumbled some feta and shred (if needs be) some basil and give it a quick toss, and serve....


By the time I am done with pasta and Gazpacho... the sun was high and too hot to continue sleeping... sigh


Have a wonderful weekend, peeps


Lisa H.xoxkiss

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Recipe (for 4)
click here to print

400g Angel hair pasta 
150g-200g reduced fat feta cheese
3 tablespoon of  store bought olive oil infused with lemon (add more if required)
2 tomatoes - deseeded and diced
fresh basil leaves
salt and pepper

  1. cook angel hair as per instruction on the packet. 
  2. toss and transfer to salad bowl. 
  3. Add olive oil and mix in well.
  4. Season with salt and pepper. (option: refrigerate at this stage)
  5. Mix in diced tomatoes, crumble feta and fresh basil leaves into the salad bowl. 
  6. Give it a light toss. 
  7. serve

Friday, January 11, 2013

Gazpacho

Cold-Tomato-Soup

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My brain slowly becoming alert and waking up from interrupted night sleep. My eyes were trying to accommodate and adjust to the bright light streaming from my bedroom windows... almost blinding...
A quick glance towards the ticking alarm clock... its almost 7 am.

Small beads of sweat started to emerge...

Slowly... lazily...  I swung my feet off the bed and head out to the kitchen... in the 'sleep deprivation' state of mind, I reached out to open the door... walked out to the yard... smell the air...
The sky was clear without any white fluffy clouds, the air was heavy, humid and almost zero breeze...
... I let out a big sigh... '... another scorcher day!!' 




'what's for dinner?' I could almost hear myself asking... I had no intention to slog over the stove nor am I starting the oven...
Half awake and half asleep...reached out to open the fridge... did a quick scan... found a bag of truss tomatoes, cucumber, feta cheese, basil and few bits and bobs...

My daughter's ~ "Mom,can you make tomato soup? I loooove tomato soup"... came to mind.

Gazpacho!... yes Gazpacho...why not give it a go.. afterall, it is tomato soup
Super PLUS point is ~ Gazpacho best served COLD!! Superb on HOT summer days...

With dinner plan 'almost' sorted... I shut the fridge door firmly... and headed back to bed, hoping to catch another wink or two...

Next week Post: another COLD meal to go with Gazpacho ~ Simple Angle Hair with Olive Oil infused with Lemon....stay tune ...

Take care... and have a wonderful weekend.

Lisa H.xox

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Recipe (serve 4)
Click here to print

2 Slices of ciabbatta (1 inch thick)
2 tablespoon balsamic vinegar
¼ cup water
600g tomatoes
½ continental cucumber
1/8 cup olive oil
1 tablespoon paprika
1 garlic cloves
1/3 cup of olive oil

Garnish
2 Tablespoon diced tomatoes
2 Tablespoon diced cucumber
Sprigs of fresh basil leaves

  1. Mix Balsamic vinegar with water and soak ciabbatta. Set aside
  2. Remove seeds from tomatoes and cucumber.
  3. Toss the vegetable with olive oil and season with salt and pepper.
  4. Transfer everything into a blender and blend till smooth.
  5. Sieve into a jug
  6. Chill for at least 4 hours
  7. Garnish with diced cucumber, tomatoes and sprigs of Basil leaves.

Friday, September 21, 2012

Mulligatawny Soup



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In 1992... I was heading back to the UK again... 
This time round, I wasn't the nervous, noob student. I was there under the flagship of Confederation of British Industries (CBI)... to be trained in the field that could benefit the company.
Being given a choice of  placement for 6 months to a year ... I chose 6 months (my boss agreed to let me go for 6 months...without any paycut...happywooohooo... I guessed, it was quite difficult to justify to Bigger Boss to agree, sending me away for a year without affecting my salary).

From the day I boarded the plane till the day I finished my contract... everything was paid for by CBI. It was a wonderful experience when you were there at someone's expense and I could hear 'ka-ching...ka-ching...ka-ching' as my salary accumulating in the bank... bliss... money eyes... .
Hampshire County Council (HCC)...in Winchester ~ where I spent my 'time' working ...

City Center and The Cathedral

I was taken aback by the beauty of this quaint little town... 
The subject History in school, bore me to death... I could never remember who's who, significant dates, events, wars and other finer details... but Boy!!! was I glad to be 'thrown' there, where lots of historical events took place centuries ago, Kings, Queens, Knights and the bloody wars...(listening to history being told is definitely more interesting than reading a History book... agree with me?)

Yes... I managed to be 'Up Close and Personal to Arthurian Round Table placed in the Great Hall within The Castles walls.


Round Table and The Castle

Finding an accommodation was a big problem...Winchester, 20 years ago, was a small town ... chances to find a place to call my own was very... very slim...
However, luck was on my side...I found a room with this nice English family. The father worked with the Council, looking for a lodger, advertised in the HCC bulletin...about the same time as I was looking for a place...for the next 6 months, I was...Lisa the Lodger.


Roy has a hobby... every evening and weekends, he would plonked himself in his favourite spot in the tv room and he would start on his hobby... he would either be polishing, sanding, varnishing or putting pieces together. He made miniature furnitures to the scale of 1:12.
Watching him working enthusiastically, almost everyday, got my interest going ...

With only 12 weeks left before I leave Winchester...one day, I told Roy... I wish to 'build' my own Doll House but to the scale of 1:24...
He was generous with his knowledge and he helped me get started... and I 'guiltily' occupied his workshop, working on fret saw, cutting, sawing, coping etc. I was turning to be like Roy... working, sanding, polishing, glueing every evening and weekends in the tv room...


Finally...My first (and only) Tudor Doll house, completed ahead of schedule. A doll house complete with a hinged front piece to reveal the decor and furnitures, another hinge to the front piece of roof that will revealed the 'Attic'...and all the furnitures, crockery, even toilet bowl were made to scale with my 2 unskilled hands...

And in return for his help and guidance... I built him a typical Malay house... just that I couldn't find any material to complete the house with the attap / roof ...



I was in Winchester early January... and straight to work the following week. It took awhile to adjust to the cold weather again... and getting to know my way round the work place and its cafeteria.
And once settled...  I discovered another good thing ...being in a 'quaylo' or Western country. Yes... I found Mulligatawny, curried vegetable soup... The name was intriguing with fabulous flavours... the curried soup reminded  me of home...


My 6 months stay was amazing...thumbs up
I walked the historical ground as the Kings, Queens and the mighty Knights, I learned how to make miniature furnitures and had my curry in a cup. 

This is my take on Mulligatawny... winking 


Sign off with love…Lisa H.

Recipe 
(serve 4-6)
1 tablespoon canola oil
1 brown onion -chopped
2 cloves of garlic - chopped
1 tablespoon Keen Curry Powder
1 cup frozen peas
1 cup frozen corns kernels
1 cup diced baby zuchini
1 cup cooked basmati rice
1 diced carrot
1 cup coconut milk
3 cups of water or vegetable stock
Natural yoghurt
chopped coriander leaves for garnishing
  1. Saute the onion and garlic until the onions are soft. 
  2. Add carrot, curry powder and stir for few minutes until its aromatic. 
  3. Add vegetable stock, peas, corn, rice and zuchini. 
  4. Bring to boil and lower the heat to a simmer until the vegetables are tender. 
  5. Add coconut milk and season with salt to taste. 
  6. Serve immediately with a dollop of natural yoghurt and garnish with chopped coriander.

Friday, June 15, 2012

Mushrooms and Barley Soup


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What a week it had been for us!!! 
Last weekend, H and I spent our Sunday... just the two of us... 
We were neither 
having a romantic dinner over candlelights nor 
walking hand in hand along the beach, watching the sun set nor 
on a secret holiday getaway...

hmmm... it would be nice...day dreaming
We spent 4 hours sitting (well I sat and H was sort of mid-way sitting and lying in bed).. and waiting in the Emergency Room at the hospital nearby, waiting for the doctor ....nail biting

H had a minor 'freak' accident at home... he had a deep gashed on his forehead, and the 'culprit' was the door latch (the part that goes into the door strike). So be mindful of the danger lurking in your household... the door latch may look harmless... it was nothing but...
After 4 hours and 6 sutures later, he was on the mend... joked that he was 1 inch shy of having Harry Porter's trade mark scar... sheeesh!!!! that man could still joke despite the pain... must be the anaethestic smug


Since there is one 'sick' person in the house plus the weather was getting cold and colder everyday... Its just appropriate to introduce soup into our menu.... 
Barley and 4 types of mushroom soup it is. Of course my two beloved teens were pulling faces looking into the pot... they are both HUGE fan of mushrooms (NOT!!)... its difficult to get them to eat one type of mushroom, and now its FOUR... pengsan!!! (faint)...crying






Its back to see the doctor again today, to take out the stitches.
Perhaps mushroom soup on the dining table again!!!devil (kids will definitely *faint*)

Last but not least.. to all our 'Well Wishers ... we say 'Thank you'...  kiss
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Recipe 
serve 6-8(adapted n 'tweaked' from Maggie Beer and Simon Bryant)
1/4 cup of Pearl Barley
20g dried Porcini mushrooms - soaked overnight
200g button mushrooms
200g Swiss Mushrooms
5 dried Shiitake mushrooms
1 large brown onion - chopped
2 garlics - chopped
2 sprigs of Rosemary
5 sprigs of Thyme
30g butter
2 tablespoon of Mirin
1 cube vegetable stock
4 cups of water
salt and pepper
EVOO infused with Chilli

  1. Cook barley with 3 cups of water for 1 hour then drained.
  2. Squeezed the water out of porcini mushroom. Reserved the soaking water. 
  3. Chopped all 4 mushrooms.  
  4. In a medium size stockpot, melt the butter and saute onion till translucent, add garlic, thyme, rosemary, salt and pepper. Saute for another 5 minutes.
  5. Add porcini, barley, stock, water, mirin and porcini reserved soaking water into the stockpot. Bring to boil and simmer for 5 minutes. 
  6. Add shitake mushroom, bring to boil n simmer for another 10 minutes. 
  7. Add remaining of chopped mushrooms. 
  8. Season to taste.
  9. Reserved about 4 tablespoon of the mushrooms and barley, and blitz the remaining barley and mushrooms in the food processor until smooth. 
  10. Serve in individual bowls and topped up with chunky mushrooms/ barley.
  11. Drizzle with EVOO infused with Chilli if desired
~ I preferred the soup ~'Chunky'...

Tuesday, October 25, 2011

Lentils and Drumsticks



October is coming to an end... which means its Halloween time...skull
While everyone is busy cooking, baking... setting the mood for Trick or Treat pumpkin, I am falling behind and unable to keep up with the theme.... due to a very busy schedule... I have nothing to offer ... sadly.. but I have a story to tell...

Have you heard of Moringa Oleifera?  It is commonly known as Indian drumstick and Malays (from Kedah) would call this... Kacang Munggai.

Just imagine if you grow Moringa Oleifera in your backyard... It will not only gives you, your nutritional benefits, purify your water, it can also protect you from evil spell. And that is why... it is called ~ Tree of Life, or in East Africa... it is called "Mothers' best friend". The benefits are endless... you can Google 'Moringa Oleifera' and read about it.

 
I would like to add another one to that numerous list... with the story I am about to tell...
As a young girl... I would sit quietly and listen to adults talking and exchanging their hair raising, supernatural, ghostly stories... it scared the s**t out of me...worried nevertheless I was drawn to their stories.... just like a magnet...


One of the stories  would be about 'Orang Minyak' (direct translation would be the Oily Man ) a movie was made, back in 1956 based on this story/myth

I would refer him as The Cursed Man'... his body would be covered, in what the adult would say ..black oil (hence the name).  Apparently, he wanted to learn about the spritual world... malice intended. He sold his soul to the devil. In exchange... and to achieve his supernatural powers... he has to de-flower 40 young maiden virgins within a week...

Once the word was out that The Cursed Man is on the prowl...  villagers would be on alert and wary of their surroundings. Chaotic time...Men would patrol the village perimeters, hoping to catch  the culprit...However The Cursed Man managed to slip into the night unnoticed...

And Mothers would try their best to protect their young girls "innocence" by making the daughters wear their fathers' sweaty shirt at night... giving the impression that they were men instead of young girls...
During this terrifying moments ... parents would be 'frantically' looking for Moringa Oleifera trees... A foot long Moringa Oleifera sticks were given to these young girls, and to be placed under their pillow at night...
The foot long Moringa Oleifera stick has the same effect as garlic had on Dracula... The Cursed Man would stay away... as he was afraid, very afraid... One hit with the stick, his supernatural power would diminished and  he'd immediately transformed into a powerless man...

Just imagine the worried look on my parents' face... everytime they hear the news that The Cursed Man is on the prowl again... for they have 4 daughters...sigh

skullHappy Halloweenskull
Care to share your scary childhood stories with me?

I found frozen packets of Drumsticks in an Indian grocer... and decided to cook a simple dhal and serve with roti.

Wishing my Friends and Readers... Near and Far...

Have a wonderful

Diwali Celebration
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Recipe
1cup of washed red lentils
2 cups of water (approx)
1 frozen packet of Indian drumsticks (Moringa Oleifera) - thawed
2 inch of ginger
2 garlic
1 teaspoon of ground tumeric
2 dried chillies - cut up
salt
golden fried shallots
1 stalk of curry leaves
  1. Pound garlic and ginger until smooth. Set aside. 
  2. In a medium size saucepan, bring to boil lentils, chillies, curry leaves and drumsticks.
  3. Then reduce to a simmer for about 15 minutes or lentils turned mushy.
  4. Remember to add water if the lentils becomes dry.
  5. Add pounded garlic, ginger, tumeric and salt.
  6. Cook for another 10 minutes and turned off the heat.
  7. Add the golden fried shallots.
  8. Serve.

Tuesday, June 21, 2011

Asparagus with Hollandaise Sauce


It feels great... to know that someone out there... enjoy reading my post...  to know that my 'virtual kitchen' has inspired someone to try out some of the recipes posted...
With all the comments I received... taking in every word... never fail to put a smile on my face... The feeling is indescribable...happy  ....

I love... cooking and trying out recipes, taking photos... although, most of my recipes aren't from famous chefs or best-seller cookbooks... plus I have yet to learn the rope of food-photography ... nevertheless ~I enjoy what I am doing...

Why am I being so emotional on this cold...gloomy Tuesday morning?.. well the reason is this....

I, "From My Lemony Kitchen"  is on the list ~ Food Mom Blog 2011applause organised by Babble.com. (Click the logo as above on the sidebar to take you directly to the voting page)
(I am currently on page 3 no 123) 

I still have a long way to go... to be in the top 100 ...  with every little nudge ie your vote, will get me there eventually... 
Please vote for "From My Lemony Kitchen" ... I will update the sidebar to indicate 'how well' I am faring in the list....
and I 'thank you' for your vote, love and support...big hug ....


Recipe (for 2)
2 bunches of asparagus
2 eggs
1 teaspoon vinegar
Hollandaise Sauce
50g butter
1 tablespoon lemon juice
2 egg yolk - lightly beaten
1/4 cup cream
1/2 teaspoon mustard
1/4 teaspoon salt
Asparagus
  1. Clean and cut-away the harden end of the spears.
  2. Microwave on HIGH for 2-3 minutes.
  3. Check... and if the asparagus is not quite done, microwave again on HIGH for another 2 minutes.
Hollandaise sauce
  1. Using a double boiler method, melt butter.
  2. Add lemon juice, yolk and cream.
  3. Stir until the mixture thicken.
  4. Remove from heat, stir in salt and mustard.
  5. Keep on whisking until the mixture is smooth.
  6. Cover with cling film.
  7. Leave it to cool.
Poaching egg
  1. Fill about 3 inches high of water in a saucepan. Bring to boil.
  2. Add in vinegar.
  3. Crack the egg in a bowl. Gently pour the egg into the rapid boiling water.
  4. Leave it for 2-3 minutes for a soft yolk.
  5. Dish the egg out with slotted spoon onto kitchen towel.

Drizzle hollandaise sauce over asparagus and poached egg. Season with salt and pepper.

Tuesday, May 31, 2011

Black Quinoa Salad



'The Gold of the Incas' ~ Quinoa... wonder grains from South America. I will not elaborate further on this wonder grain... just click  here to know more about Quinoa.
These tiny grains contains so many 'properties' that are beneficial to our 'well being'~ it helps eases migraine headaches good for me, cardiovascular and many more.. Click here to find out more on the 'health benefit' of Quinoa.

I wanted to try Quinoa ... but held back as I wasn't sure whether I would like the taste and texture of Quinoa... since it is categorised under 'Health Food' ~ the price was a lot dearer than any grains or legumes. To buy or not to buy? is always the question... nail biting


Finally... my golden opportunity came...
It was nearly lunch time... and the lunch crowd was growing by the minute... no hope of us getting any seats anywhere in the Food Court ... so we decided to grab some lunch at David Jones instead. 
My lucky star must be shining so bright on that day... DJ's Salad Bar had Black Quinoa Salad... I had to have that salad!!! drooling
I was blown away by the taste and the texture, that I had to write down all the ingredients that I could 'see and taste' on my serviette can't always rely on the rusty CPU up in my head anymore, you know. tongue

Its like... South America meet Asia... crunchy nutty bits of Quinoa with a hint of ground cumin and fresh coriander... beautiful ... beautiful... beautiful salad.
And YES I would whip this again ...and again... and again ...
My (improvise) version of  Black Quinoa Salad...

and one more thing worth mentioning ~ the salad tasted even better the next day!!! thumbs up

Recipe 
1 cup black Quinoa
1 tablespoon cumin
1 small red capsicum
1 small yellow capsicum
1 carrot
1 small zuchini
1 handful of almond
1 handful of raisins
juice of 1 lemon
1/2 cup of chopped coriander
salt
  1. Rinse and wash thoroughly black Quinoa. Add the washed quinoa into a pot filled with water. Boil for 15-20 minutes. Wash under cold water and strain. Put aside
  2. Roast cumin in a frypan (dry roast) until fragrant. Then ground the cumin.
  3. Cut the carrots, zuchini, capsicums into matchstick size.
  4. Roughly chopped almond
  5. Mix everything in a mixing bowl.
  6. Season to taste.