french Onion Soup

No. 2 winter warmer is the classic French Onion soup, which I made last week, lasted two days, and decided to add it to the list of soups to cook this winter, today.

Ingredients:

4 large onions

1 tbsp butter

Olive Oil

3 1/4 cups of vegetable stock

grated cheddar/Gruyère

marjoram

salt

pepper

sliced & toasted French bread

Chop the onions into 1/4 inch pieces and throw into a stock pot with a tablespoon of melted butter. Let the onions simmer on high heat for 2 minutes then add some olive oil to keep moist. Turn heat to low and saute the onions for 45 - 55 minutes. This slow cooking makes them turn that yummy dark brown colour and brings out the sweet taste. It takes time so don't worry about over cooking them!

After, add the vegetable stock and bring to a low boil for 5 minutes - adding a pinch of marjoram, salt and pepper to taste. Turn off heat and let sit. In the meantime, toast a few slices of French bread. Ladle the soup into an oven proof bowl, lie the toast on the soup and sprinkle the cheese on top. Grill in an oven or broiler until cheese is melted. Serve with extra pepper on top.

Enjoy!

an Ode to French Toast

French toast for breakfast (or in this case brunch) is the best thing for a Happy day! And freshly squeezed orange juice from your fruit man. In my case he is just downstairs - awesome!

p.s. my sis makes the best french toast yet! Oh! I miss them!

a Bowl Of Winter Warm Colours

Coming back from a warm country into a cold (but should be warm) country is a scare, so I decided to make my first batch of soup for the winter season. Something a little thrown together from my fruit and veg man downstairs.

Chop a small onion into chunks along with three carrots, a red pepper, a yellow pepper and a quarter of a butternut squash. Take three garlic cloves and smash to remove skin.

Pour in a table spoon of olive oil and throw in the onion, garlic and butternut squash to cook on medium heat. Let these sweat for a bit. When the onion is translucent add the rest of the vegetables into the pot and sweat for 10 - 12 minutes on low heat.

In the meantime, boil 1.5 cups of hot water to add to one cube of vegetable stock in a separate bowl. Stir the vegetables in the pot until they are coated. After a few more minutes, add the stock and let simmer on medium heat until the squash is soft.

Turn off heat, give it a quick blend but keep it chunky. Return to heat add one teaspoon of curry powder, one teaspoon of marjoram, two bay leaves and salt and pepper to taste. Give it a good stir and let it sit for a bit.

Then eat with very mature cheddar on toast!

to Be or Not to Be... Vegan

I got on Singapore Airlines to South Africa this weekend and for the first time I requested a vegetarian meal on flight. Yes - I am vegetarian. So I thought, instead of just picking out the better half of a vegetarian option out of the normal meals served, I decided to take control of my inflight meal.

Being the first time, I really had no expectations of what I might actually get. The first meal on the menu was dinner. Included on my mini three course plane platter was a cucumber, tomato and lettuce salad with lemon and olive oil dressing. On the side, a bread roll with all vegetable oil spread. For the mains, courgette, aubergine and carrot steamed on the side of a flavourful mash and a tomato bean saute. For dessert, sliced fruit. In case I wanted my after dinner coffee they provided me with a non-dairy creamer that consisted of vegetable oil, water, flavouring, and glycerides amongst three other strange ingredients I wouldn't expect to be in a milk look-a-like!

For my breakfast feast, I had Sultana Bran Flakes with Vitasoy soya bean drink. Lets stop and say YUM together! I have found a new love for cereal. Another bread roll on the side with more vegetable spread (not so exciting). The big breakfast consisted of cooked mushroom with sun dried tomato beans and a hash brown. I am not a big fan of hash browns so I left mine to the side. However, overall I think the cereal topped the two meals and left me with a smile before my descent into a meat loving country.

Singapore Airline's chef did not take his/her vegetarian culinary skills lightly. I was very impressed that there were no animal by products whatsoever and though it was a plateful of simple fare it all had flavour! And I don't mean salt. It would'nt be a bad suggestion if everyone had a taste of the alternative menu - you might fly more often with a satisfied palette.

By the way, I do love my milk, cheese and anything dairy but my eyes were opened to the alternatives provided of which I didn't know I would discover at 12,000 feet in the air.

the Ingredients Of The Chocolate Cheesecake

a Brief History On Cup Noodles

The infamous Nissin Cup Noodle was founded by Mr. Momofuku Ando. He began the company with the recipe of these fine noodles in 1948 to find a solution to limited food sources after World War II. He realized that a quality, convenient ramen product would help feed the masses conveniently in times of need whilst retaining its flavour in long term storage. With a simple goal to make a satisfying ramen that could be eaten anywhere, anytime, the first flavour was the Chicken Ramen.

how To Be A Millionaire...

I have a new theory spreading around that a step closer to being a millionaire is eating Cup Noodles.

No! Really!

This month I am challenging myself to working strictly to what I call a budget bite. Meaning?

Well, I cut costs on food. For the month of September, I will only be spending a limited amount on food - for breakfast, lunch and dinner.

Living in Hong Kong there is an abundance of food to feast on with a very tight budget but I have decided to rectify the glamor of student days scoffing Cup Noodles. Just because they are simply what they are.

It does sound all too like Super Size Me but really it's not. I will be and have been eating Cup Noodles for much of every lunch (at work) since the beginning of this month. I will be and have been cooking meals under HK$20, and any left overs will help alternate amongst those noodle days. The idea is just a challenge to see and ultimately feel how it is to not have to gloat on the abundance that is readily available. And in the meantime really see if I can do this!

If my theory is right... than if I decide to keep this up, longer than September, then maybe I will become a millionaire.

p.s. the total expenditure will be announced on the last day of September so keep reading!

the Poor Man Purple Soup

Or the complimentary colour soup....

Try it. Sounds strange, looks strange, tastes... good for purple soup!

Chop an onion in chunks, dash in a splash of olive oil in a pot, throw in the onions and simmer until translucent. Chop two large carrots into thick slices and japanese purple sweet potato into small chunks. Throw these into the pot too and sweat on medium heat for 5 - 10 minutes - stirring occasionally. Once they have softened up a bit, throw in a cup of mixed frozen veg - including corn, peas and more carrots! Sweat 'em some more.

After all those veggies have sweated enough, pour in 500ml of hot all vegetable stock and continue to cook everything on medium heat for 15 minutes. Sprinkle in some oregano and salt and pepper to taste.

Enjoy the odd colours ... and remember green and purple are complimentary!

the Fat Salmon Pasta

Ingredients:

400g conchiglie pasta

250g crème fraîche

200g cream cheese

250g frozen peas

100g Gruyère cheese

100g smoked salmon

zest of lemon

Cook the conchiglie pasta and set aside. Mix the crème fraîche, zest of lemon and cream cheese on medium heat in a small pan. Make sure it doesn't bubble! Once the mixture is a thick sauce, add the frozen peas and keep stirring for 3 minutes. Stir in the Gruyère cheese and cook until melted. Season with pepper.

Pour the sauce over the pasta, scatter the torn smoked salmon and sprinkle with some extra Gruyère cheese.

And serve...

the Appetizer

On the dinner table this weekend was a range of new recipes I dared to challenge... starting with baked chocolate cheesecake! Since I had never made cheesecake before, nor did I even eat chocolate cheesecake before I thought I would just see how easy (or difficult it could be). The result - WOW!

However, the best part was making and trying what I now call the fat salmon pasta because everything about it screams heavy! Yet, with just the right serving size it is actually the perfect pasta I have tried at home. Finally, a fast pasta that can be added to the one pot pesto list. Recipe for the pasta will be posted shortly.... but the chocolate cheesecake will remain a secret for now!

And last but not least the classic insalata caprese ... which is no doubtedly the summer appetizer. This was not my first time making it but thought I would remind everyone that a challenge may be different, big, new and exciting but nothing is more challenging than consistency.

the Special Banana Bread Recipe

The special banana bread recipe is only sometimes special because the secret special ingredient comes at a price (well at least here in Hong Kong) - walnuts. After much research online this bourgeois ingredient of baked goods seems to be quite the commodity in terms of pricing world wide. Considering China is the biggest growers and distributors/sellers of walnuts internationally (more than the USA by 40%), the question is why do Hong Kong supermarkets only sell American walnuts at top prices?

So besides the ethics of ingredients, here is the special banana bread recipe!!!

Ingredients:

1/2 cup of butter

1 cup sugar

2 eggs

3 mashed ripe bananas

2 cups all purpose flour

1 tsp of baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup of walnuts (the special banana bread ingredient)

In a big mixing bowl melt butter and cream with sugar. Add eggs one at a time and beat until smooth. Mash up and add bananas.

In another bowl stir flour, baking soda, baking powder and salt together. Add this to the banana mix slowly. Then mix in the special ingredient if you feel rich! Pour into a bread pan and bake in the oven for 35 - 40 mins at 180 degrees celsius. Baking time does vary from oven to oven so do the toothpick test in different places! The time above allows the banana bread to remain moist inside but firm.

the New Breakfast

This weekend for the very first time I had breakfast at home on a table! YES! This was the first time I have eaten civilly in 2 years in my own home. It was an exciting moment in a number of ways.... new table, new percolator (meaning coffee after 2 months without!) and my special banana bread (recipe to be posted later). 

the Perfect Weekend Breakfast

my German Pasta Salad

After much a do about nothing I can finally add a new recipe!

Below is a feel fantastic summer salad that may not necessarily be clearly German but I certainly ate it on hot days out in the garden in London stirred up by my German friends.

With no garden insight, my alternative for alfresco fare is Kennedy Town praya or Pok Fu Lam reservoir (where I have spontaneous picnics & hikes!)

Ingredients:

500g of penne/fusilli pasta

90g of frozen mixed veg

400g of petit gherkins

3 - 4 Tbs of mayonnaise

pepper to taste

To start, boil the pasta as usual until a little more than just al dente. In a small bowl defrost and cook the frozen mixed veg for 3 minutes in the microwave. While all this is happening slice the gherkins into mini chunks.

When the cooked items are cooked, leave to cool, then toss into a big bowl along with the gherkins. Spoon in the mayo, pour a little of the left over vinegar (and mustard seeds) from gherkins and grind in some pepper. Stir together and serve!!!

Enjoy!

the Third Stop of the Sushi Marathon

Third stop: Sen Ryo

After much a break from sushi and being too spoilt at the second stop.... I got my craving back and decided to do a quick stop at the conveyor belt sushi restaurant Sen Ryo (Central, Hong Kong).

This is purely a sushi/sashimi restaurant with a simple and basic menu of all the classics. The fish is fresh and they have a small sake menu and is an ideal place for a quick bite for lunch or late night hunger pangs. For two people you will be paying a mere HK$300.- altogether.

Only downside - the service. Expect to wait should you decide to order or simply want a refill of powdered green tea. 

You wonder why I give this place a review? Because it is the most decently priced sushi place in the heart of Central for sushi that still beats any other cheap chain outlet. I have to admit I have been several times over a period of 5 months so it is worth a try.

Salmon sashimi and crispy dragon roll is something to look out for.

It's simply sushi!

Sen Ryo 

Shop 3099-3100, Level 3, IFC, Central, Hong Kong

2234 7633

http://www.ifc.com.hk/english/restaurant.aspx?id=3099

the Second Stop Sushi Marathon

Second stop: KA MA DO

Continuing on my sushi marathon I have to recommend this restaurant. Firstly, the view of Hong Kong Victoria Harbour from your cozy two seater front row seat is almost enough to sell it all, of course if the sushi was not enough.

Ka Ma Do is located on the 8th floor of Peking Road and dinner for two with A LOT of food came to about HK$ 330.- each. On the menu  for this marathon was...

Five different sashimi of your choice with 5 slices each. The tuna sashimi being the best I have tried in Hong Kong yet. And for the best reason of all, this five selection of succulent fresh fish was just HK$168.-

Grilled mushroom yakitori. 

Crispy dragon roll cut into 8 slices and counting it was more than I expected. Flavourful, fresh and light.

Salmon and cheese pancake, which seems to be their spin on okonomiyaki.

A layerful of uni in a rice bowl. Plenty to share with three people and pretty close tasting to that I have tried at Tsukiji market at 11am on a rainy Tuesday morning!!!

And finally two small vessels of two different sake which I must admit I do not remember the names. I am recently learning to appreciate and taste sake as well and Ka Ma Do do not disappoint with a handful selection to try.

Their menu is very very large so go there in mind to savour the view while you take your time to savour the menu. The service is a little on the slow side but it comes across as a little relief from the usual rush and hush of Hong Kong restaurants in a hurry to shoo you out for the next cash customers to come rolling in.

So take a try, it's a treat to find quality fish with a view! I may add this as my top Japanese restaurant if I do not find something close and soon!

TIP: Make reservations. Seats are hard to come by for dinner.

KA MA DO Restaurant

8/F, One Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong

2269 5051

vegging out on a Saturday night

I have decided to cook one recipe thing at least once a week from my many recipe books... So here is another...

Stuffed Onions on a bed of Rocket & Cherry Toms

Prepare 1 cup of cous cous in advance - ready to stuff with everything else!

Scoop out 4 medium red onions until only 2 - 3 outer layers remain. Then chop the remaining onion innards with 3 cloves of garlic. Cook these on medium heat for 2 - 3 minutes. Meanwhile, slice a bag full various flavourful local mushrooms and toss them in. Simmer until the juices accumulate and start to disappear. Add some white wine, salt, pepper and basil then simmer for a bit more.

Once this is all cooked up toss the mushroom mix into the cous cous ready to stuff the red onions - add some fresh feta cheese while the mix is still warm! Place the onions in the oven at 220C for 25 - 30 mins.

When done, the red skin of the onions will remain but the cous cous will be crisp on top and the onions will subtley soft on the inside. Place a handful of rocket on the plate, squash some cherry tomatoes on top and drizzle with olive oil and balsamic vinegar. Place the stuffed onions on top and serve!

TIP: Use a sharp knife to cut the cooked onions in half. They get a bit slippy when cooked!

the Sushi Monster Marathon

I am now in competition with a fellow sushi monster… if I can claim title to that yet. Sushi monster refers to the number of plates one can polish off at a single sushi seating. The plate quantity I yet have to beat is 22. Maybe I will get there maybe I won’t. I prefer to take my slice of salmon sashimi, chopstick it in half, savour it, before sinking it into a perfect paste of wasabi and soya sauce and then eating it with every little bit of enjoyment. 

Yes this whole process has become a ritual.

My ritual continues with my quest to try pretty much every sushi restaurant in Hong Kong.

First stop: OIE Sushi

There are three chains around Hong Kong. I have been to two, several times, because it is probably the best sushi for the price you pay. You can train to be the next sushi monster for the competitive price of $60 - $150 per head (depending on the number of people you eat with!). 

During one great lunch hour rush I managed to stuff my face with an uni handroll, assorted tempura, freshly sliced salmon sashimi, California Sunshine Roll, fatty tuna sashimi, and hotategai sushi for just a mere HK$50!!! I did share this with 4 other people, however, I left Oie as one satisfied sushi monster.

I have to admit you MUST try this chain out. The service is good especially with the abundance of rice roasted green tea and freshly topped up pickled ginger with your salmon!

OIE Sushi Restaurant Locations

523 – 527 Hennessy Road, Basement, Continental Diamond Plaza, Causeway Bay, Hong Kong

Shop C – F, Ground floor Nice Garden, 513 Queens Road West, Hong Kong

10th Floor, King Wah Centre, 628 Nathan Road, Mong Kok, Kowloon, Hong Kong

a Peek Into My Recipe Book

I have just changed my blog around so it is much easier and nicer to look at! I hope you all like it better! The title image is actually the front cover of my recipe book - the one I have been compiling for several years now and will hopefully pick some of my favourites to post on here.

My aim is to make my blog taste as nice as the foods I post!

the New Found Onion Recipe

Simple dish for a quick Monday night dinner - it's fresh and light and made with my new love for shallots!

Ingredients:

6 - 8 shallots smashed

3 garlic cloves halved & smashed

2 big bunches of broccoli

400g of chickpeas

400g of butter beans

a really good handful of runner beans

a splash of dry white wine

oregano, salt & pepper 

Golden the garlic and shallots in a medium hot pot 'til you can smell the sweetness of the shallots. Then add the broccoli - lower heat and cover to sweat. Add the chickpeas and butter beans - cook for a bit longer and lastly throw in the runner beans with that wine. Cover for about 5 more minutes to absorb flavours and finish by stirring in the oregano, salt and pepper.

Nice with a slice of rye bread.

We’d rather have a bowl of Coco Pops…

This experiment goes out to all those single living coco pop creatures who on days alone-some opt for eating a big bowl of Coco Pops for dinner! At home. Alone.

I ate Coco Pops when I was a kid and it did take some acclimatization to sipping the chocolate turned milk at the very end of those crispy bubble crunches. Now when I moved to Hong Kong, I continued to eat these old school favourites but realized that they were not as tasty as I Had remembered them to be in Ireland. So I gave up eating them very promptly (also due to the large disliking of the replacement of fresh Irish cow-ness to the UHT milk imported from Oz).

So as it goes… same products supposedly same goodness you get no matter where in the world you are. I could start a very large conversation on the varying differences in Coco Pops between here and Ireland, Tomato sauce between the UK and the USA, Coke between here, South Africa and China, Milk between well…. No comparison when the cows actually eat green grass rather than plastic. The list goes on… 

So I will comment on my recent adventure into Coco Pop jungle. The sweet chocolatey smell still appears as you pop the cardboard flap! The crunchy, crispness is also there as I remembered with the soggy ness only creeping in at a low rate compared to other cereal favourites. I could not finish the usual childhood greediness of an 80g bowl, as the sugar standing at 38.7g per every 100g just about made my cheek muscles twitch every so often.

I will admit that I wont be grabbing another dinner with Coco the monkey anytime soon again. But most likely keep his picture in my kitchen for nostalgic purposes and for those random lazy lonely nights in!

I look forward to any comments on other foods that taste different out there!!!

You just have to do what the type tells you to do.

I have realised that food brings on conversations as type brings on a message. The topics just happen - it is almost as food prescribes the topic and as an eater you have to converse in what it feeds you.

Many people are brought up to finish what is on their plate but do not exercise this to a large extent. Nor do they exercise the gratefulness of having the food given to them. Last night I was pleased to find that this appreciation for what is given still does exist within this day - (with choices a plenty - we are allowed to be fussy). But amongst the chicken-cum-veggie green curry dished up in a graphically crafted bunny bowl, the conversation was led by someone who was troubled when a person dished up a meal he didn't like with items that he was so fond of (within the same bunny bowl of course). Of course, he said, I have to eat the food in front of me, this is my up bringing. Like much classic type that can be appreciated for all its flexibility and with standing, a meal cooked from the pure essence of gratefulness carries the same value.

Whilst the green curry went down well with a bottle of McWilliams 2007 Cabernet Sauvignon, compliments went to the chef who was in the corner feeling unappreciated for the effort of every detail he cooked up on his one hob stove.

Like all good type, it is not the maker of the style but how the style can be made - what you can do with those little letters to create something bigger - better.

Kudos to the maker of green curry.

P.s. The wine was by chance but it paired well!

When the gas stove was first lit...

This is dedicated to all the foodies world over and especially to opening the long awaited discussion on good food, coffee, people and the unknown kitchens of Hong Kong.

Many things happen and have happened in the tiny square foot kitchens (here and everywhere). Hence many go unacclaimed for the infamous dishes and discussions that happen behind closed doors. Like mine, like yours, like the next door neighbours.

So here it is……… happy reading and lots of eating!!!

P.s. More to come very soon!