Month: November 2021

Directions

Mushroom :

1. Tear or slice the mushroom into small pieces.
2. Heat 1 tablespoon of butter or oil in a pan over medium heat. The butter will begin to foam as it melts.
3. When it stops foaming, add a single layer of mushroom over the pan and stir them until browned. Make sure the mushroom is not stack on top of each other and work in batches if you have to.
4. Add half the chives and garlic when the mushroom is lightly toasted. Toss and cook for about 1 minute or until garlic is fragrant.
5. Set the mushroom aside. Let the pan cool down slightly while you prepare the eggs.
6. Mushroom can be prepared up to a day ahead of time. Refrigerate until ready to use, and warm them before adding to the omelette.

Omelette :

1. Whisk the eggs and the milk in a bowl.
2. Return to the pan and wipe it clean with paper towels. Heat the remaining butter over medium heat. However, do not let the butter brown.
3. Pour the eggs into the pan, swirl eggs to spread the mixture over the surface. Add salt and remaining herbs to the center of the mixture. Let the omelette sit for about 2 minutes.
4. Add the cheese and about 2/3 of the cooked mushrooms.
5. Use a plastic spatula to roll the omelette when the edge starts to firm.
6. Remove from the heat immediately even though the inside will still appear runny. The heat surrounding the egg will continue to cook the omelette.
7. Serve immediately and top it with more mushroom and herbs, if desired.

Directions

1. Heat 1 tablespoon of oil in a pot over medium heat.
2. Add 2 cloves of garlic and quinoa into the pot. Continue to stir for 2 to 3 minutes until toasted. Then, pour in the chicken broth.
3. Cover the quinoa and let it cook under low heat for about 20 minutes until no liquid remains.
4. Meanwhile, heat the remaining oil in a skillet over medium heat. Mix chicken, remaining garlic, chicken base and vegetable base together in a bowl.
5. Pour the mixture into the hot skillet and cook about 7 to 10 minutes until brown.
6. Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. If you don’t have a steamer, you can simply put the broccoli directly into an inch of boiling water.
7. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5 to 6 minutes. The broccoli is done when you can pierce it with a fork.
8. Combine chicken mixture and broccoli with the quinoa until well mixed.

Directions

1. Preheat the oven to 190°C.
2. Cook the cauliflower in a large pot of boiling salted water for 5 to 6 minutes or until tender but still firm. Drain the water when done.
3. Meanwhile, heat 2 tablespoons of butter in a saucepan over low heat. Add the flour and stir constantly with a wooden spatula for 2 minutes.
4. Pour the hot milk into the butter-flour mixture and whisk constantly until thickened. Continue by adding 1 teaspoon of salt, pepper, nutmeg, 45g of Gruyere and Parmesan. Then, turn off the heat.
5. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
6. Combine the bread crumbs with the remaining Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper, to taste.
7. Bake for 25 to 30 minutes, until the top is browned.
8. Serve hot or warm.

Directions

1. Prepare the shrimp by patting it thoroughly with paper towels.
2. Melt 3 tablespoons of butter in a large skillet over high heat. Add garlic and stir for 1 minute.
3. Add shrimp, salt, pepper and paprika into the mix.
4. Cook the shrimp for 2 minute per side.
5. Pour the remaining butter, lemon juice and fresh herb into the skillet. Stir until the shrimp is completely pink and opaque.
6. Remove from heat, add salt and pepper to taste.
7. Serve while warm.