Penne with Eggplant & Chili

Ingredients (Serve 4)

500g penne

1 large eggplant, sliced 

4 cloves of garlic, thinly sliced

2 red chillies, finely chopped (can opt for chilli padi if you like it spicier)

2 cans chopped tomatoes

1 pack Italian parsley, finely chopped

Method

Preheat the grill pan.  Brush olive oil liberally and sprinkle some sea salt on both sides of the egg plant. Grill each side till golden brown or cooked. Leave the eggplant to cool and then cut into cubes.

Cook pasta in a large saucepan of boiling salted water until al dente. Drain well and set aside.

Meanwhile, place a frying pan over medium heat. Add some olive oil and saute garlic and chilli till fragrant.

Add tomatoes and half portion of the parsley and simmer for 10-15 mins. Stir in some black pepper and salt to taste.

Gently add in the eggplant. Toss in the cooked penne and remaining parsley. Mix well.

Serve warm.

Veggie Skewers with Flavoured Rice

A delicious variation from the usual meat skewers. Grilling of the vegetables brings out the natural sweetness of the colourful vegetables.

Ingredients (Serve 4)
1 yellow zucchini, thickly sliced
1 green zucchini, thickly sliced
8 fresh shitake mushrooms, halved
1 red capsicum, cut into 2cm pieces
1 yellow capsicum, cut into 2cm pieces
1 red onion, cut into 2cm pieces
16 cherry tomatoes
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

Flavoured Rice
200g brown rice
1 tsp vegetable stock powder
30g unsalted butter
1 tbsp parsley, finely chopped

Method
Soak 8 bamboo skewers in cold water for 15 mins.

Place all the vegetables in a bowl with olive oil and balsamic vinegar. Toss evenly to combine. Set aside for approx. 10 mins.

Add cold water into a large saucepan and mix in the vegetable stock powder. Bring the mixture to the boil. Stir in the brown rice and simmer for 20 minutes, then drain.

Return rice to the pan, add the butter, and season with salt and pepper. Stir in parsley, then cover and keep warm.

Thread vegetables onto skewers.

Preheat a chargrill or barbecue to medium-high heat. Cook skewers for 4-5 minutes, turning, until vegetables are lightly charred and just tender.

Serve warm with flavoured rice.

Potato & Sweet Corn Chowder

Ingredients (Serve 4)
4 cobs sweet corn
1 1/2 tbsp vegetable oil
2 garlic cloves, crushed
1 onion, finely diced
1 celery stick, diced
2 potatoes, peeled and diced
1 carrot, peeled and diced
700ml vegetable stock
2 tbsp parlsey, finely chopped

Method
Bring a large pot of salted water to the boil. Cook the cobs for 5 mins. Reserve 200ml of water.

Cut the corn kernels from the cobs. Place half portion of the kernels into a food processor with the reserved cooking water. Blend the mixture until smooth.

Heat oil in a large saucepan. Add garlic, onion, celery and a large pinch of salt. Cook for 5 mins.

Add potatoes and carrot. Cook for another 5 mins. Add stock, blended mixture and remaining corn kernels. Reduce heat and simmer for approx. 20 mins or until vegetables are softened.

Add salt and pepper to taste. Add parsley before serving.

Non-vegetarian variation: Use chicken or beef stock instead.

Spaghetti with Rocket & Lemon

This dish is put together without much fuss and effort. A simple and delicious meal to have after a hectic day at work.

Ingredients (Serve 4)
375g spaghetti
100g rocket, finely shredded
1 tbsp finely chopped lemon zest
2 chilli padi, finely chopped
2 garlic cloves, finely chopped
5 tbsp extra virgin olive oil
1 tsp chilli oil
60g Parmesan cheese, finely grated

Method
Add the spaghetti into a pot of boiling water, 2 drops of olive oil and pinch of water. Cook it for approx. 8-9 mins and drain well.

Add some extra virgin olive oil into a frying pan. Stir-fry garlic and chilli padi for 1-2 mins.

Toss in cooked spaghetti and add lemon juice, zest, chilli oil. Season with salt and pepper to taste.

Serve topped with Parmesan cheese.

Vegetable Dumplings

Due to some reasons, my hubby and I are currently on a vegetarian diet. Therefore, decided to try a vegetarian variation to satisfy our dimsum craving.

Ingredients (Make 25)
2 garlic cloves, diced
2 tbsp grated ginger
200g baby choy sim, shredded
200g garlic chives, chopped
2 tbsp sweet chilli sauce
3 tbsp chopped coriander leaves
50g water chestnuts, chopped
50g carrots, chopped
25 dumpling wrappers

Dipping Sauce
1/2 tsp peanut oil
1/2 tsp sesame oil
1 tbsp of lime juice
1 tbsp soya sauce
1 chilli, finely chopped

Method
Heat the some oil in a frying pan over medium heat. Cook the garlic and ginger until soft.

Increase the heat to high, add the choy sim and garlic chives for about 4 mins. Stir in the carrots, water chestnuts, coriander and chilli sauce. Allow to cool and squeeze dry the mixture.

Lay a wrapper on the work surface. Place a heaped teaspoon of mixture in the centre. Moisten the edge of the wrapper with water and pinch to seal to form a ball. Repeat.

Steam the dumplings, seam side up for approx. 5-6 mins.

Serve warm with dipping sauce.

Crunchy Rosemary Potatoes

I love my carbo! From pasta.. to bread.. to potatoes. I just can't live without them. But somehow I have to reduce my intake as it will add to the inches round my waist.

This side dish goes very well with roast chicken and they sure taste better than those frozen pre-packed french fries. Try it and you will know!

Ingredients (Serves 6 as a side)
1.5kg of potatoes, peeled and cut into 3cm chunks
4 sprigs of rosemary, leaves only
Extra virgin olive oil
Coarse sea salt to taste

Method
Preheat oven to 220 degrees celsius

Line a large, shallow baking tray with aluminium foil, then followed by a sheet of baking paper.

Spread the potatoes on the tray in a single layer.

Add the rosemary leaves and drizzle the olive oil. Mix thoroughly to make sure that all the potatoes are well coated with the oil.

Cover the baking tray loosely with foil and bake for 20-25 minutes.

Remove the foil and reduce the oven temperature to 200 degrees celsius. Continue cooking for approx. 35 to 40 minsutes or till the potatoes are golden brown with crispy edges.

Remove from the oven and sprinkle some coarse sea salt.

Serve warm.

Grilled Vegetables Salad

Hmm... This dish is my friend, J's fave. When we tried this similar dish at PS Cafe, we simply love it. But it is kind of ex to have it at the cafe, therefore I decided to experiment this on my own. Cheaper to prepare this myself. Heehee! Nice and light salad to enjoy on a warm day!

Ingredients (Serve 4)
2 zucchini, sliced - 1 cm thick
1 eggplant, sliced - 1 cm thick
2 carrots, sliced - 1 cm thick
250g white button mushrooms, sliced thinly
1 packet mixed salad greens
1 cup of canned corn kernels

Dressing
1/3 cup balsamic vinegar
1/2 cup of olive oil
Salt and black pepper to taste

Method
Lightly salt eggplant and place in colander for 30 mins. Rinse and pat dry.

Brush all raw vegetables with olive oil. Season with salt and pepper. Place on a grill pan and cook over low heat for a few minutes till golden brown.

Toss salad greens and corn kernels with half portion of dressing. Top with grilled vegetables. Drizzle with remaining dressing.

Serve.

Bruschetta

I'm a big fan of canapes. Always keen to try new ways of presenting it. For this receipe, you can vary the toppings according to your liking. I've tried it with tuna mayo, spicy prawns... Up to your imagination!

Ingredients (Makes 20)
20 slices baguette, 1cm thick
1 clove of garlic, crushed
4 tbsp olive oil

Method
Preheat oven 180 degrees celsius.

Brush the baguette slices with olive oil and garlic.

Place them on a baking sheet and bake for 8 mins and until lightly golden brown.

Topping
5 ripe tomatoes, seeded and diced
1 clove garlic, crushed
1/2 medium red onion, chopped finely
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
20 tiny basil sprigs to garnish

Method
Mix all ingredients together.

Spoon into the baguette slices.

Garnish with basil sprigs.

Serve.

Spicy Vermicelli Salad

This refreshing and tangy dish is a hot fave among family and friends who have tried it. And my personal fave salad too. A wonderful dish to enjoy with great company on a rainy day!

Ingredients (Serves 4)
2 bundles of vermicelli (tang hoon)
4 shallots, sliced thinly
4 pieces of chili padi, sliced
1/2 Japanese cucumber, sliced
1/2 yellow capsicum, sliced
1 punnet of cherry tomatoes, cut into halves
2 stalks of coriander, chopped
100g of roasted peanuts, grounded

Dressing
2 large green lime
4 tbsp of fish sauce
4 tbsp of sugar

Method
Blanch vermicelli in hot water for 1 min. Drain and set aside to cool.

Place cooled vermicelli to a large salad bowl. Drizzle 1/2 portion of dressing into the bowl and then refrigerate for at least 2 hours.

Add vegetables and remaining dressing to toss.

Serve and garnish with corriander and grounded peanuts on top.