All posts tagged: cooking

Stuffed Patty pan squash

How can you say no to these eye candies? They look like little jewels. It’s impossible for me at least. I got these gorgeous baby patty pan squash from our local vegetable shop. They are easy to cook, and they are great source of vitamins A, C and magnesium. There are so many ways to enjoy this lovely summer vegetable. The easiest way probably is to slice the squash and grill or saute in a frying pan. Today’s recipe is for stuffed patty pan squash.   INGREDIENTS: patty pan squash – 10 bacon – 2 slices, finely diced shallot – 2, finely chopped garlic clove – 1, minced button mushroom – 2, finely chopped parsley leaves – 1 tablespoon, finely chopped salt and pepper olive oil – 2 tablespoons INSTRUCTIONS: Preheat the oven to 180°C. Trim both ends of the squash. Scoop out the flesh to make a shell. Reserve the flesh. Spray or brush some olive oil inside and outside of each squash. Set in a baking tray. Sprinkle some salt. Bake in the oven for …

Cucumber crepes with tuna

Made these for family brunch last Saturday. They are really simple and easy to make. We always have some canned tuna in the pantry. After making the crepes, throwing in whatever vegetables you love with some tuna. Roll up! It is just delicious and not heavy at all. Perfect option for a quick breakfast/lunch. Healthy too, I reckon. 🙂   INGREDIENTS: Cucumber crepes (Makes 3-4 medium size crepes) egg – 2 Olive oil – 2 tablespoons water – 1 tablespoon coconut milk – 3 tablespoons plain flour – 1/2 cup cucumber – 110g, grated onion – 1 (the green part), finely chopped salt and pepper Filling: green onion – 3-4, cut in 5cm length cucumber – 1, thinly sliced red bell pepper – 1/2, sliced canned tuna – 2, your choice avocado – 1, sliced INSTRUCTIONS: Grate cucumber into a bowl, add all ingredients for crepes, and mix well. Heat non-sticky pan on medium heat (with or without oil). Spread batter into the pan and cook one side. Flip the crepe and cook the other side. Top with cucumber, …

Stuffed Grape Leaves (Dolma)

After we moved to Brisbane years ago, my husband planted four grapevines at our backyard. With the nice and warm weather, they grow very well. We have been watching the grapevines covered with tender buds and young leaves since the Spring comes. Soon, we will have to spray everything to prevent the harm from caterpillars who love to indulge themselves with tender grape leaves. Hence, it’s time to make the Dolma (stuffed grape leaves). I remember the first time I tried the stuffed grape leaves. “Are the leaves really eatable?” I asked with great suspicion. The answer was a very firm “Yes, of course!”. Well, my husband grew up with this food. He loves it. I think it’s something remind him of home. Gradually , I have grown my love for this food as well, especially when we can get our hands on the fresh grape leaves. This recipe is from my mother-in-law. My husband has made it many times for me. I simply love the easy way of making it and the fresh flavor from the grape leaves. Makes 30  INGREDIENTS …

Black rice salad

The weather in Brisbane is getting warm. I start carving for salads. I have been loving black rice lately. So I thought I might put them together to have a nice light dish for lunch. Black rice is rich in antioxidants, high in iron and fiber. I found it’s really filling and healthy. Good for my blood sugar level too. How to cook black rice? I wash and soak the rice in the water overnight. The next morning, I cook it in my rick cooker. If you don’t have a rick cooker, you can cook 1 cup of black rice with two cups of water/stock in a deep sauce pan. Bring is to boil, reduce the heat, leave it to simmer until all the liquid is gone. Let it cool in the pot. At lunch time, I just mix it with some fresh vegetables I have in the kitchen. Quick and easy! Makes 2 INGREDIENTS 1/2 cup cooked black rice 1/2 onion – diced 30 g baby rocket 1/2 capsicum – diced 1/2 preserved lemon (optional) 5-6 …

Oven roasted Ribs

I so much love ribs. I am not a big meat eater, but I would have ribs anytime. This recipe is so simple to make, but the result is super good. The meat will be tender and tasty you wouldn’t believe. It will fall off the bone. Just be prepared. 😀   Serves 2 INGREDIENTS pork ribs – 500g Ground ginger – teaspoon Ground garlic – 1 teaspoon Green onion/shallot – 2, sliced. Oyster sauce – 1 tablespoon soy sauce – 1 tablespoon Dark soy sauce – 1 teaspoon honey – 1 teaspoon rice wine – 1 tablespoon (or you can use red wine) salt and pepper   INSTRUCTIONS Cut between the bones and separate the individual ribs. Mix all the ingredients in a mixing bowl. Make sure everything is very well mixed. Cover the bowl and leave it in the fridge to marinate for 4 hours. Before cooking. Preheat the oven to 220ºC Cover the baking dish with aluminum foil. Place the ribs in the baking dish and cover it with another piece of …

Preserved Lemons

We planted a little lemon tree two years ago at the backyard. It produced two lemons last year. We were not expecting many this year either since it’s still in its juvenile stage, not fully grown. It’s only less than 2 meters high. The tree trunk is so skinny and fragile. The branches are so willowy. At some stage, I thought it might not bare any fruits this year at all. How wrong I was! All of a sudden, it started blooming. So many flowers. Then, so many lemons. We found lemons on every single branch. The lemons were big and heavy that I started to worry the branches might break.  At the end, it’s all good. After we gave some away to our friends and neighbors, we still have more than we can handle. It’s quite hard to keep the fruits fresh for a long time. So I decided to make some preserved lemons. We can use it later for cooking. The preserved lemons can be found in many Moroccan recipes. It will be handy to have some …