Tuesday, April 17, 2018

Avocado Pasta


I have read many times online regarding this interesting avocado pasta....ermmm at first I was not really keen to try it , but even if curiosity kills the cat, I have to try it out.  And since it is avocado season, and having some left after making guacomole, I gave this dish a try and I would say it is interesting. Flavourful creamy sauce coated every string of spaghetti, it is simply delicious. Yes, I would definitely cook this again.  Firstly it is delicious and secondly it is healthy.  The avocado sauce is creamy and every bite is so delicious with the basil flavor bursting in the mouth.  I have basil grown in my little space. All I need to cook is the spaghetti.  The rest is blended raw. A very healthy meal indeed.  I am surprised hubby WB loves it too.  Being a meat eater, this is really surprising! It must be darn good for him to partake this vegetarian meal :)




Avocado from the Philippines

seed of avocado is big so not a great buy after all

blends the avocado with basil leaves, garlic,black pepper, salt
and olive oil and a squeeze of lemon
blend till it emulsified


add to the spaghetti and give it quick stir till
every string of spaghetti is well coated with the
avocado sauce

served with avocado slices or cherry tomato
or any vegetables that you like

Avocado Pasta

 ingredients:

spaghetti for two person  -  cooked till al dente
2 ripe avocados - halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tbsp of lemon juice
salt and black pepper to taste
1/3 cup olive oil

garnishing
1 avocado - halved, seeded and peeled - cut into slices
basil leaves 

Method:
1. In a large pot of boiling salted water, cook spaghetti till al dente, drain well.
2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper to taste. With the motor running, add olive oil in a slow steam until emulsified; set aside.
3. In a large bowl, combine spaghetti and avocado sauce till spaghetti is well coated with the sauce.
4. Garnish with avocado slices and basil leaves.
5. Serve immediately. 

Enjoy!



Monday, April 16, 2018

Guacamole


Guacamole is a dip made from avocados which originates from Mexico. The name is derived from two Aztec Nahauti words - ahuacati ( avocado ) and molli (sauce).   To make a simple guacamole, you can just add salt and pepper and a squeeze of lemon juice to help balance the richness of the avocados. But, I love mine to have chopped tomato, cilantro, chilli and chopped red onion. These combination of ingredients really is a WOW! Can be addictive .  My daughter loves this and it is her all time favorites.  She will eat for supper too at times when she has to work late into the morning :)

I managed to get some Philippines avocados which are kind of small and have big seeds. Bland in taste but great for making Guacamole.  Great as a dip and side dish for my seafood meal.  I pan fried fish and fish roe and this flavorful guacamole was the perfect side dish for my seafood meal. 


these were on offer in Jusco
and I grabbed 6 pieces


 once the avocados has ripen, its time to make guacamole,
the combination of these ingredients turned
the guacamole into a flavorful side dish


I like my guacamole to have chunky bits of
everything...perfect as a side dish


 tip- prepare the guacamole last as the avocados will turn
slightly brown if you prepare them early




Guacamole 

ingredients

3 avocados
1 ripe tomato - remove seeds and diced
2 tbsp of chopped cilantro (stem and leaves)
2 tbsp of chopped red chillies
Some chopped garlic *optional
half red onion - diced
1 tbsp of lemon juice
salt and black pepper to taste

Method:

1. Cut the avocados in half, remove seed. Score the inside of the avocado with a blunt knife and  scoop out the flesh with a spoon. Place in a bowl.

2. Use a fork , roughly mash the avocado ( do not overdo it, the guacamole should be a little chunky)

3. Add in salt and pepper and mix well. Add in the rest of the ingredients except tomato and give it a quick stir. Wrap up with cling wrap and chill before serving. Chilling the tomato will hurt their flavor. Add in the chopped tomato just before serving.

Enjoy!


Friday, March 16, 2018

Steamed Egg With Sea Clams (Vongole)





If you have been following me all these 10 years, you would have known me well enough to know that I love any kind of seafood.  Gosh, 10 years...that is like quite a long period of time to be blogging and sharing all the food that I have cooked these 10 years.  Blogging has taken a back seat ever since photography has taken a big portion of my time. For those of you who have been folowing my blogs these 10 years, I would like to say thank you for all your support and patience.  Your supports encourages me and have given me lots of happiness beside cooking and baking :)  My four kids (my Piggies)  and hubby (Wildboar ) are my supporters too.  Giving me a LIKE each time I posted my food photos on Instagram and Facebook :)

I shall not digress and here is what I had cooked for last night dinner.  Saw some very fresh and large sea clams or vongole, I bought home a kilogramme This is a dish that needs only a few clams but needed the broth for the steamed egg.  I steamed the 1 kg of clams and managed to get just 160 ml of broth. thick and sweet .  To make it more tasty , I added a dash of chinese cooking wine, a tsp of ginger juice to the broth .  This is a keeper and will make this dish again for sure.  Simply delicious and appetizing than the normal steamed egg.  Hubby needless to say, make more next time, maybe a pie dish each.  The size of this pie dish is 7inches in dia and 1 1/4 inch deep.  Perfect for this recipe for 2 persons.



 seven steamed clams  to fit this into this pie dish


 make sure to use heat resistant cling wrap
to cover the dish before steaming


 for this recipe, time of steaming under med. heat
is 10 mins...set timer to get the correct smooth texture


love the smooth and wobbly texture and every mouthful
is simply heavenly


Steamed Egg With Vongole

 ingredients:

For broth
1 kg sea clams - soak with salt water to remove mud and sand

7 large sea clams
2 large eggs - beaten
160 ml broth - you can use chicken stock ,but I used the broth from the steamed clams
1 tsp of chinese cooking wine
1 tsp of ginger juice
a pinch of salt - not too much as the broth from the clams has a bit of salty taste

sliced spring onions for garnishing

Method:

1. Soak and wash clean the clams for 30 mins, remove , drained off excess water.  Put the steamer to boil.  Place the clams in a deep dish and steamed for 10 mins or till the clams are half opened.  Take out 7 large sea clams . Drain the broth from the dish into a measuring cup.  The rest of the clams can be kept in a container and keep in fridge for other cooking. 

2. Beat the 2 eggs in a deep bowl.

3. Measure out 160 ml of broth and pour into the beaten egg , add in chinese wine, ginger juice and salt.  Sieve the mixture to get a smooth egg mixture.  Pour the sieved mixture into the 7 inches pie dish, add in the steamed clams and arrange the steamed clams to fit nicely on the egg mixture.  

4. Cling wrap the pie dish and put into the boiling steamer. Reduce heat to medium and steam the egg mixture for 10 mins.  Before lifting out of the steamer, tilt the dish and if the egg custard is firm , you can off heat and take out the dish.  It is ready for serving.

5. Remove cling wrap and garnish with sliced spring onions. 

Enjoy!





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