Chinese Steamed Scallops with Vermicelli 

Hello guys! 
So my mom was over on holiday and that is why I haven’t posted recently, I was busy being the great daughter that I am! haha

While she was here, we went to Billingsgate Market – my first time as well! – and I completely fell in love with the place! If I could, I would have bought the whole place.
My recipe for you today is Chinese Steamed Scallops with Vermicelli – This recipe is amazing however it takes time if you are buying fresh scallops, which I would definitely recommend for the visual effect of course.

  
 
Ingredients: 

  • 6 half-shelled fresh scallops
  • 30g of rice vermicelli 
  • 1 tablespoon cooking oil 
  • 8 middle size garlic cloves
  • 1 handful coriander
  • 2 spring onions
  • 2 teaspoons sesame oil 
  • Salt

In a large bowl, soak your vermicelli in boiling water. While the noodle softens, remove the scallop meat from its shell, with a spoon or a small knife and wash the meat under cold water to remove  sand or any dirty bits. You will also want to wash the shells to remove all dirt, as you will be using this to present/eat the dish.  

Place some water in wok and set up the steamer – You can place the shells directly into the steamer or you can put them on a plate, which is what I prefer. If you are not using a plate, you will need to place the vermicelli evenly in each shell under the scallop. Alternatively, place the bunch of vermicelli on the plate and drizzle with the sesame oil making sure that they are all coated – If you don’t do this, it might get stuck to the plate and you will curse at yourself when you try to wash that plate. 

Depending on the size of your steamer/wok, you might have to cook the scallops in 2 batches. 

Put the garlic in a blender or food processor, add the cooking oil, coriander, spring onions and salt to taste. Blitz the ingredients until it becomes a thick paste and scoop the mixture into each of the shells next to the scallop meat. 

Bring the water up to boiling and then continue to cook for 8-10 minutes.

This recipe takes a bit of time for preparation, but it is well worth the work. Serve the scallops with the vermicelli 

Enjoy! 

Ana x

Spicy Pulled Pork Rissoles

Hope you are all doing well.
Growing up in a Portuguese/Chinese household, I have been exposed to fusion food quite a lot.
So I have decided to make these lovely Spicy Pulled Pork Rissoles – in Portuguese Rissóis – I am basically filling this Portuguese snack with an amazing American meat.

 
For the Spicy Pulled Pork,  you will need:

  • Shoulder or Pork Butt
  • 2 onions
  • 1/2 tablespoon of chili powder
  • 1/2 tablespoon of chili flakes
  • 1 tablespoon of paprika
  • 500ml Pear cider
  • 2 tablespoons of brown sugar
  • Salt and Pepper

Start by turning on your oven on 150C.
Cut the onions in quarters and scatter the pieces all over a big roasting tin. Place the pork on top of the bed of onion and rub all of the dry ingredients on the meat – don’t forget to wash your hands thoroughly after.. you don’t want to be touching anywhere sensitive after.

Pour over the cider and cover the tin with foil and let it cook covered in the oven for 4 hours, and 1 additional hour with the tin uncovered. The meat should be fork-tender, that’s when you know it’s done.
Remove the meat from the pot and shred completely with two forks and return the shredded meat to the pot and keep in with the juices until you need it. You can always tweak the quantities of spices to your taste and add on other herbs and spices. You can also use cheap cola or a stout instead of pear cider – the world is your oyster.

To make the dough:

  • 125g all purpose flour
  • 2 tablespoons butter
  • 125ml water
  • Salt
  • 1 beaten egg
  • Breadcrumb
  • Oil for frying

Bring water to a boil in a pot and add the salt and butter, turn the heat off and stir in the flour stirring with a wooden spoon until a ball is formed and leave it to cool completely.

Once the dough has cooled down, dust your work surface with flour and knead the dough. I find it easier to use the pasta machine to roll the dough out, but you can do it with a rolling pin too, or your favourite bottle of wine. Roll the dough to about 0.5cm in thickness and using a cutter (or a pint glass in my case) cut disks of dough, the diameter should be about 7cm, but again that’s to your discretion, if you want to make one giant rissol, I am not going to stop you. In fact, please do and let me have half of it!

Place the pulled pork filling in the middle of a circle and fold the dough over to form a half circle (fat half circle), pressing the edges together and set aside. When you run out of dough or run out of filling you are one step closer to AMAZINGNESS!
Brush the pastries in beaten egg, and quickly dip them in breadcrumb. Fry until golden brown in hot oil, doing so in batches. You can check if the oil is hot enough by putting one of the rissoles in.

You definitely need to try this! Let me know how it goes for you guys!

Ana

Penne with Pesto and Black Olives 

Happy new year by beautiful people! Sorry I haven’t been very active with my posting, you have to understand that I have been in multiple food and alcohol comas during the holiday season! 

My other excuse is that I can’t take good pictures of the food due to the stupid winter and not having natural sunlight! However I have solved that problem by buying a mini studio set up with lights. 

  
I’ve decided to post quite an easy, healthy and quick meal for you today (also I haven’t done food shopping yet and I was dying to test out the studio set and lights. 

I’ve chosen to use penne, but you can use any pasta you have – if you have fresh pasta that’s even better! 

Ingredients you will need for this recipe:

  • 1 cup of pasta
  • 1 tablespoon of pesto
  •  8 black olives (chopped) 
  • 1 fresh chilli (chopped) 
  • salt and pepper

Cook the pasta to your liking, I like mine al dente, about 10-11min on boiled water in medium high heat. 

While your pasta is cooking, start prepping your sauce. Cut the fresh chilli in half and remove the seeds by scrapping it with the back of your knife – I love spicy food but I think this pasta benefits with just a bit of heat. Chop up the black olives, or if you want you can mince it, it’s to your preference. 

Once your pasta is cooked, make sure you drain it well and add all the ingredients. Salt and pepper is to your preference, I like to let the pesto speak for itself so I barely add any salt. 

I will be posting  my recipe for the pesto soon, I think everyone should try and make their own pesto st least once! 

Enjoy! 

Ana 

Coconut and Key Lime Pie

Hello lovelies! Sorry I haven’t been posting much lately! I have been busy loving life! 

Jokes! I haven’t had much time to cook beautiful meals unfortunately! I have had the day off today and have craved for key lime pie for weeks, so I couldn’t pass on the opportunity to make it! 

  

The ingredients you will need: 

  • 200g digestive biscuits
  •  20g desiccated coconut
  •  100g butter, melted
  • 397g can condensed milk
  • 1 tablespoon finely grated lime zest 
  • 125ml lime juice
  • 4 egg yolks
  • 150ml coconut cream
  • 3 tablespoons icing sugar

 For the meringue: 

  • 4 egg white at room temperature
  • 100g icing sugar
  • 100g caster sugar 

Place the can of coconut cream in the fridge overnight to settle.

Preheat oven to 160C. Grease a tart pan with removable base. Place the biscuits in a food processor and process until finely crushed. Add the dissecated coconut and butter and mix until combined. Spoon into prepared pan and use the back of a spoon to press the mixture evenly over the base and side of the pan. Fine crust or thick crust is up to you! Place in the fridge for at least 30min to chill and harden. 

Whisk the condensed milk, lime zest, lime juice and egg yolks together in a large bowl. Pour over the chilled crust base. Place on a baking tray. Bake for 30 mins or until just set. Once it’s done, set a side to cool down and put it in the fridge. 

To make the coconut cream, open the can of coconut cream and scoop the hard cream at the top into a bowl. You won’t be needing the coconut water/liquid. Add thickened cream and icing sugar. Use an electric mixer to beat until it’s soft then spoon the coconut cream over the pie. 

  
For the meringues, reheat the oven to 100C . Put the egg whites on a non plastic bowl and beat them on medium speed with an electric whisk until the mixture resembles a fluffy clouds and stands up in stiff peaks when you lift the whisk. 

Now turn the speed up and start to add the caster sugar, spoonful at a time. Continue beating while you add the sugar slowly. However, don’t over-beat. When ready, the mixture should be thick and glossy. Sift icing sugar over the mixture and gently fold it in. Continue to sift and fold in the rest of the icing sugar bit by bit. Again, don’t over-mix. The mixture should look smooth! 

I’ve used silicone muffin trays to keep them the same size, once spooned you can sprinkle with lime zest or thinly sliced lemon zest like I did. Bake for an hour and a half in the oven, until the meringues look crisp. Leave to cool on the tray and put them on top of the coconut cream to decorate. 

Scricchiolio Signore Muffins 

Beautiful Sunday to stay in bed! 

After sleeping for 12hours, all I had in my mind was a big fat breakfast! But because I have this conflicting feelings and ideas in my head that I want to lose weight and be fit, the 2 sausages, 2 bacon, 2 eggs and 2 toasts fly out of my mind. 

I then rembembered that a few years back I used to make Rachel Khoo’s croque Monsieur muffins on a regular basis! Had a look in my fridge and I didn’t have the ingridients for a traditional croque monsieur, so I had to improvise and make an Italian version with pancetta and mozzarella! 

  
Ingridients:

  • Butter
  • 2 slices of white bread
  • 2 tablespoons of fried chopped pancetta 
  • 2 eggs
  • 2 tablespoons of grated mozzarella cheese
  • 2 tablespoons of whipped double cream
  • Salt and black pepper

Start of for melting a little butter for coating both sides of the bread
Star of my cutting the crusts off the bread and roll the bread with a rolling pin to about half its original thickness. Melt a little of the butter and coat the bread.

Place the slices into the muffin tray to create cup shapes, then add the fried chopped pancetta  into the bottom of each bread cup. Break a raw egg on top of the pancetta – remember to drain off most of the egg white before adding otherwise it will overfill! 

Add one tablespoon of the cream in each cup then add the grated mozzarella  on too until it’s all covered. Cost the edges of the bread cups with some more of the melted butter, it will make it crispy! There’s never enough butter! 

Place in oven at 180C for 15 mins for runny egg or 20mins for firmer egg. 

  

Toulouse Sausage Roll 

Sunday fun day!

Hello my darling readers, today I have made sausage rolls made with Toulouse sausage meat, thy are usually gluten free and quite garlicky.

 

For this recipe, I used left over puff pastry sheet (half a sheet more or less!), finely chopped spring onion, smoked paprika, salt and black pepper. Combine all ingredients and unroll the pastry sheet.

I find it easier to shape the sausage meat in cling film first, make sure the mixture is solid and lay it in a long ‘roll’ just off centre down the pastry length. Brush the edges of the pastry lightly with egg wash and bring the sides up to meet over the filling. Pinch the edges firmly together to form a seal.

Make four slits in one side of the rolls, to allow steam to escape.Brush the pastry with the remaining egg wash and bake for 20-30 minutes or until pastry risen and golden brown on gas mark 7.

You can serve it with some nice mustard or chili sauce. Guess what’s my preferred sauce? 😉

Let me know what you think!
Ana xx

Beef Spring Rolls

I am sorry I have not been posting anything! I have been busy celebrating my birthday and that my foot cast is finally off!

I have been busy trying to walk again.

Two weekends ago, we have made beef spring rolls!

 For the spring roll filling, we used shredded carrots, beansprouts and sliced beef. Stir-fried these until cooked with some pepper and some soya sauce. You might want to drain this on a colander. The more liquid drained the better – you don’t want the spring roll wraps to be soggy when you roll them up

Most wrappers come frozen, so make sure you defrost them beforehand.

Place wrapper like diamond, on a clean, dry surface. Place 1 tablespoon of filling near corner. Fold over the corner, and roll tight.

 
To fry the spring rolls, you’ll to heat up a good amount of oil – if you have a deep fryer that’s even better!

Keep turning them to brown evenly. Once they are golden brown, they are done.

I will try to make more at home but with different fillings, maybe a lobster filling!

Let me know what you think
Ana xx

Churros with Ginger and Cinnamon Sugar

Hello lovely people.

Today I was inspired to make churros, since I don’t have a lot of desserts on my blog! To be honest, I was watching Come Dine With Me, and a couple on the show were making churros but with chocolate to dip in.

All you will need for this recipe is:

For the churros:

  • 200ml water
  • 2 tablespoons of white sugar
  • 2 tablespoons vegetable oil (I used coconut oil)
  • 200ml plain flour
  • Extra oil for frying

For the ginger and cinnamon sugar:

  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 tablespoon white sugar

In a small saucepan over medium heat, combine water, sugar and the 2 tablespoons oil – I used coconut oil because it’s the only oil I really use other than sesame oil or olive oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

Heat oil for frying in a frying pan, or if you have a deep fryer you can use that too, but don’t ask me how because I have never used one before! If you have a piping bag,please use it to pipe the mixture into strips. I have a problem with piping bags and can’t seem to pipe anything right! For the strips, I rolled them into thin strips! Fry until golden and drain on paper towels.

For the sugar, combine all ingredients and roll each churro to make sure they are covered. If there’s any sugar left off, sprinkle some more on top!

You can serve this with ice cream or with melted chocolate!

I believe (according to Wikipedia!) that the Portuguese brought churros to Europe when they returned from China (the grand Portuguese discoveries). Since I am half Portuguese half Chinese, I thought this dessert would represent my heritage the best.

I hope you try this at home and love it!

Ana xx

Vegan Mocha Mug Cake

Hi Petals! 

Have had a rough day today dealing with confusion emotions. I must say.. I am not doing this house bound patient thing very well.. Staying in and not having anything to do kills me. 

I have had the proper cast put on on Friday and will have to have this on for the next 4 weeks. Still makes it very hard for me to cook! 

So to cheer myself up, I have made a quick and easy Mocha Vegan Mug cake

  
For this recipe, you will need to add 1/2 teaspoon ground coffee, 1/2 teaspoon cocoa powder, 1 tablespoon of flaxseed meal, 3 tablespoons hot water to a microwaveable mug, mix it all together and let it sit for 2-3 minutes

Then add 3 tablespoon of plain flour, 1/4 teaspoon of baking soda, 2 tablespoons of brown sugar, 1/2 teaspoon of vanilla extract, 1 tablespoon of oil and a pinch of sea salt. Mix it all together and microwave it on max for 1 minute. Yes, 1 minute is all it takes for this delicious mug cake! 

I have served this with a coconut milk “yogurt” and sprinkled some cinnamon on top. 

This recipe takes less than 5 minutes to make.. I am not a vegan but sometimes I will try recipes like this! I like to know how alternatives will taste like and how it works. And I must tell you, this recipe it’s pretty good. The cake is moist and fluffy. 

Sopa de Ajo – Garlic Soup 

Hello guys.. My posts won’t be as often as I would like now because I have broken my ankle and I can’t stand for long periods of time.. Unfortunately I have a lot of time on my hands but will not have time to cook as much as I want, which means I won’t be able to post on my blog either 😦  All I do these days is eat take away and watch tv shows… I am running out of things to watch!  I have managed to cook one meal since I broke my ankle on Tuesday night. I thought that making a soup would be quite easy.. It is however I still sweated like a nun in a brothel! It was like I was in a threadmill running for 10k! Sweat drops rolling down my head.. My back completely soaked! This isn’t life you know?

  

   For this recipe, you’ll need a bunch of flat parsley, about 8 cubes of bread (I’ve used French baguette), half of garlic head (finely chopped), 4 slices of ham (chopped in pieces), two eggs, paprika, chicken stock, extra virgin olive oil and some special black truffle oil. 

I’ve put the cubes of bread in a tray and soaked them with olive oil with a sprinkle of salt and pepper. Bake the bread until crispy.  Heat a generous amount of oil in a pan and fry the garlic until is golden. Add the ham and the paprika (our paprika is special homemade from our housemate’s mom!). Pour bread into pot and toss to coat with hot oil mixture. Pour chicken stock into bread mixture, add salt (I like to be all fancy and use truffle salt) and black pepper. Bring to a boil, reduce heat to medium, and stir in parsley. 

Make 2 depressions in the bread on top of the soup with a spoon. Crack and slowly pour an egg into each depression. Cover the pan with a lid and cook until egg whites are firm and yolks are thick but not hard.     This recipe takes no more than 10 minutes and it’s super delicious! You can easily make this at home when you don’t have much at home or if you just want something quick after a long hard day!   

This is going to be me for some weeks.. If you have anything that I can do to kill time in the meantime.. Any books or shows that I should watch please don’t hesitate to suggest some!  Ana xx