Sublime Scrambled Eggs

Breakfast, never really get the chance to eat them on monday to friday but on weekends we should always have a proper breakfast.

Ingredients:
3 eggs
Vine tomatoes
2 Flat cap mushrooms
Chives
Butter
Cream fresh
Sour dough bread

Instructions:

Start off by heating the pan with olive oil, and cook the mushrooms and tomatoes in low heat, season with a little salt and pepper. Then prepare the eggs, Crack them into a small cooking pot, add a good knob of butter. What you want to do is to take the pot off and on the heat 3-4 times so that the eggs are nice and runny and so that it doesn't over cook plus giving it a nice creamy texture.

Start off with a generous heat, gently stir the eggs with butter with a spatula and just slowly cook it. Do not season it yet, as this will sort of break down the eggs and will turn quite watery. You have to keep stirring and work at it, the minute you stop stirring it'll start scrambling and you don't get the really nice runny texture.
Take it off and on the heat and still stirring for a few times then turn off the fire.

Cool down the eggs with half a tablespoon of cream fresh and mix it with some chopped chives. And then NOW is when you season the eggs with some salt and pepper. Remember not to burn the tomatoes and mushrooms that are cooking away in the pan. Toast the sour dough bread in a toaster and prepare to plate.

Place the toast on the plate, lay the eggs on top of it and serve with the mushrooms and tomatoes.

Malaysian Curry

This is supposingly a quick and straight forward malaysian curry.

Ingredients:
4 chilli
1 ginger
5 cloves of garlic
lemongrass
Shallots/White onion
1 tin of coconut milk
Chicken stock

Ingredients:
Chop the chilli, garlic, lemongrass, shallots and ginger into nice chunks, you don't really want to slice them too much because they're going into the blender anyways. They're going to turn into a really nice paste

Throw the chopped chilli, garlic, shallots, ginger and lemongrass into the blender, add tumeric powder and blitz. Then add a drizzle of ground nut oil, and blitz again.

Heat a pan a little bit of oil and start cooking the paste. While the paste is cooking away, start chopping some onions and throw them into the pan.

Let the onions sweat in the pan, and you may add meats as you like, such as chicken or beef or fish. Then just cook it away. Add a tin of coconut milk, chicken stock, and some spice and soy sauce.

You may also add potatoes or green beans to the curry to make it more substantial to finish it off. Serve with rice.

Marinated mushrooms

Sunday lunch, should be stress free. And the most important thing about having a selection of antipasti, is that it should be quick and easy! and this is a very easy dish to do. You can do this 3-4 days in advance because the longer the mushrooms are allowed to marinade, the deeper the flavor.

Ingredients:
Button mushrooms
Butter
Shallots/White onion
Tarragon
White wine vinegar

Instructions:
Very first thing to do, get some color on the mushrooms. After briefly washing them, heat the pan and add some olive oil. Just as soon as the pan starts smoking, put the mushrooms in. The important thing now is to get the water out of the mushrooms. Make sure you dont cook them in low heat because when the water comes out, they'll boil. We want to sautee them so its a big difference.

Now the mushrooms are nice and brown, season with salt and pepper. Once they're coloring away, start slicing the shallots.

Throw in the shallots, add a knob of butter, and add a splash of white wine vinegar. And allow it to cook away.

Add in more olive oil, and let the mushrooms absorb all the flavor in the pan

Serve in a bowl, and finish off by picking the leaves of the tarragon and put them into the mushrooms.

All you need now is a really nice rustic bread to eat with the mushrooms. Perfect simple, stress free sunday lunch.

Chilli, Crab and Lime Pasta

A very, quick, easy-to-do pasta. Minimum effort, maximum flavor.

Ingredients:
150g sphagetti ( depending on how many portions you are serving.)
3 cloves of garlic
2 stalks of spring onion
parsley
chilli
2 fresh limes
white wine
crab meat

Instructions:
Cook the pasta in seasoned boiling water. Pour oil into a hot pan, add sliced garlic, chilli and chopped spring onions, sautee and season with salt and pepper. Then add a splash of white wine and reduce the alcohol. Squeeze in the lime juice then add in the crab meat, and stir.

Pasta should be done by now, drain the sphagetti, and drizzle with olive oil, season with salt and pepper. Then Throw the pasta into the crab mix, sprinkle with chopped parsley and toss. Serve with another squeeze of lime juice and finish with drizzle of olive oil.

Lobsters, prawns, fish or any form of seafood are great substitute for crab meats.

Watercrest Soup with poached egg

Its gotta be one of the easiest soup to make. So simple, its made to order in restaurants.

Ingredients:
Watercrest
Potatoes
Butter
Water
Eggs
salt/pepper

Instructions:
Heat a pan, hot olive oil, throw in the watercrest.
Then season with salt and pepper
Add potatoes, Thinly sliced. What the potato does is that they give the soup texture and thicken it up a little bit.
Hot boiling water ready, lightly seasoned, and pour it all over the watercrest in the hot pan.
Then add 2-3 knobs of butter in. That butter gives it its richness.
After a while the potatoes would have been cooked through and watercrest are sweated down, take it off the heat and blitz it in a blender for 30 seconds. And there you have it! watercrest soup

If desired poach an egg and serve it with the soup and enjoy.

Vodka Watermelon!

                                                              watermelon vodka!

Probably one of the simplest yet rewarding apple tarts to make. Will let the video do the talking this time

Banana + Caramel + Rum

Ingredients:
1-2 bananas
100g white/brown sugar.
Butter
Old spice( RUM)

This is a really simple yet delicious reciepe out of 3 ingredients. Banana,caramel and rum goes brilliantly well together. And you can serve them with pancakes, waffles, ice-cream or cakes.

Instructions:

Firstly, heat your pan. Add 100g of sugar into the pan and just wait for it to melt and turn into golden brown. Make sure your heat isn't too high otherwise the sugar will burn and if its too low, it will harden. So you gotta stay real close with this. You may start of with a high heat for melting the sugar, just becareful not to burn it. while that's happening, slice your bananas LENGTH WAYS. This is important because bananas tend to get mushed easily under high heat so if you slice them too small or thin, they'll turn to mush before they get plated.

Once the sugar has melted completely and you've obtained a nice golden brown color, take the pan off the heat, and add a dollop of butter in there. You may add as much butter as you like but I personally prefer just a little for the flavor so that it isn't too rich.

You should hear a sizzling sound, and when that happens, throw in the sliced bananas and put it back on the heat. Get ready the rum which you can prepare by pouring it into a small glass. Throw in the rum and blaze it. Allow the alcohol to reduce and let it simmer for 3 minutes. You may taste the caramel, and if its too rich, add some water to balance it out.

The bananas are ready! place them into a small bowl and serve it on a pancake with some vanilla ice-cream.

PS: You may not necessarily use bananas in this receipe. Pineapples or apples would do just as good. (Add cinnamon sticks to improve the flavor if desired.)

Crispy Salmon

Ingredients:
1 fillet of salmon fish (with skin)
4-5 potatoes
2-3 stalks of spring onions
100g of fresh crab meat
1 dozen of cherry tomatoes( you can buy those that comes in a bundle in supermarkets)
1 lemon
fresh parsley
Olive oil, salt and pepper

Instructions:
 Firstly, boil the potatoes as they take the longest to be ready. peel their skins and boil them in salted water for 15 to 20 minutes.

while the potatoes are boiling, you may prepare the other ingredients. Slice off the tail and finely chop the spring onions. Roughly chop the parsley and make sure you don't work them too much otherwise they'll lose all the flavor.

Prepare the vinaigrette sauce. This is a ridiculously simple sauce to make, all you need is: olive oil, fresh lemon juice, water, salt and pepper. Pour a good amount of olive oil into a small bowl, add a good squeeze of a lemon juice into the oil, then add salt and pepper. Lastly add a splash of warm water(not too much. The amount of water you add should be only 1/3 of the amount of oil you used). The reason for the water is to lighten up sauce so that its not too thick and cloy on the top of your palette. Its not rich and oily but its nice and balanced.

Once your potatoes are ready, drain the water and put them into a small pot. Mash them up with a fork and don't over do it. just break them up roughly and leave some chucks behind. While the potatoes are nice and warm, add the sliced spring onions and parsely into the pot. Add some fresh crab meat and season with salt and pepper(Whatever you do, do not use processed crab meat or artificial crab meats!!). Drizzle the vinaigrette sauce into the pot and mix EVERYTHING up.

Lastly, the fish. Grab a non-stick frying pan, add a good amount of olive oil and get it nice and heated up. While you're waiting, score the fish on the skin and keep them close. (the closer you score the fish, the crispier they're gonna get). Season the top of if with salt and pepper and drizzle some olive oil on it.
The pan should be really hot by now, hit the fish on the pan, skin side down and just leave it. DON'T touch it. Leave it to cook and when the color changes from the skin to about 3/4 of the fish, then its time to flip it over. Then just leave it there for another 30 seconds and its ready to be served.

Plate the crispy salmon on top of the mash potatoes and drizzle some of the remaining vinaigrette sauce on the fish. then half some fresh cherry tomatoes and place the around the mash potatoes. Dinner is served!