The Laura Salsa

Ingredients:

• 4 medium sized fresh tomatoes
• 1/2 red onion
• 1 chili ( i used green to add colour to my dish)
• Juice of one lime
• 1/2 cup chopped cilantro(coriander)
• Salt and pepper to taste
• Half a tin of diced tomato. (use tomato based pasta sauce as alternative)
• 2 tsp of tobasco sauce

Method:

Step 1: Remove the seeds and dice the 4 medium sized fresh tomatoes.

Step 2: Prepare the chili. Cut the chili in half and remove the seeds. Finely slice the chili.

Step 3: Combine all of the ingredients in a tupperware. Season with salt and pepper. If the chili and  tobasco sauce makes the salsa too hot, add some more of the tin tomato. If it is not hot enough, add more tobasco sauce.

Step 4: Let sit for an hour in the fridge for the flavors to combine

Serve with tacos, burritos, as a dip for chips…

Lemon, Lime and Peppermint Sorbet

Ingredients:

• 200g sugar
• 275ml water
• zest and juice of 5 limes
• zest and juice of 5 lemons
• a small bunch of fresh peppermint

Method:

Step 1: Place the sugar and water in a pan, bring to the boil and simmer for 5 minutes.

Step 2: Remove from the heat and allow to cool for a while. Zest and squeeze your limes and lemons and chop your peppermint.

Step 3: Mix everything together in a plastic or earthenware container and place in the freezer.

Generally a sorbet takes 2 hours to set. Try to stir it around every 30 minutes if you remember.

Angus House

Place: Angus House

Price: $20 – $45

Type of Cuisine: Fusion

Rating: 3/5

Triple Chocolate Cookies

Ingredients:

100g of white chocolate

100g of milk chocolate

300g of dark chocolate (70% cocoa)

100g of unsalted butter

5ml of vanilla extract

150g of brown sugar

150g of self raising flour

100g of macadamia nut halves (optional)

Method:

1. preheat oven to 180 degree. coarsely chop the milk and white chocolate and put into a bowl.

2. chop 200g of the dark chocolate and put into another bowl.

3. melt the remaining dark chocolate using double boil method*. stir until melted and smooth, add in butter, vanilla extract and sugar.

4. add in the flour and mix gently until all are combine. add the milk, white and dark chocolate and the nuts if using. mix well.

5. spoon the cookie mix unto baking sheet and bake for 12 minutes.

Enjoy,

Timothy Neo

* the double boil method is using a heat proof bowl and placing it over a pot of simmering water.

Pan fried Salmon wrapped in prosciutto

Ingredients:

1 salmon fillet

2 strips of prosciutto

2 tps olive oil

salt and pepper

Method:

1. season salmon with salt and pepper and then wrap it with the prosciutto.

2. heat up a pan and add olive oil.

3. for a crispy salmon skin, make sure that the pan is smoking and then place the fish skin side down first.

4. wait for the colour to change from orange to pink for about 2/3 of the fish and then turn the fish over.

Enjoy,

Timothy Neo

*depending on the thickness of the fillet, you might want to place the cooked fish in the microwave on high for 30 seconds.

Mussels in wine white sauce/soup

Ingredients:

1kg of mussels

1 brown onion

2 tbs of butter

1 cup white wine

Method:

1. wash mussels, removing any extra dirt on the shell. cut onion into slices. then melt butter and when the butter is melted, add in onion and fry until onion is slightly translucent or soft.

2. add in mussels and white wine. and bring to a boil.

3. cover the pot and let it boil for 10mins or until mussels are cooked.

4. season with salt and pepper.

Enjoy,

Timothy Neo

* to ensure that the mussels are fresh, they should not be open before cooking. those that are open, just throw them away.

Adam Road Food Centre

chocolate mousse

Ingredients:

200g dark chocolate

2 eggs, separated

2/3 cup thicken cream, whipped

whipped cream, grated chocolate (optional)

Method:

1. melt chocolate

2. stir in egg yolks into the melted chocolate until well combine. than stir in the cream

3. use electric beater to beat the egg whites until stiff peaks form.

4. fold in the egg whites into the chocolate mixture and once combined, separate mixture into 4 glasses. cover them and refrigerate for 3 hours.

5. (optional) serve with whipped cream and grated chocolate.

Enjoy,

Timothy Neo

fried beehoon with sunny side up egg, fish finger and fried toufu

Aglio oilio with baby asparagus and chicken thigh

serves 2

ingredients:

2 cloves of garlic

3 small chillies (chilli padi)

1 bunch of baby asparagus (about 10 stalks)

500g of chicken thigh

3 tbs of olive oil

10 mint leaves

5 basil leaves

1 tbs sesame oil

salt and pepper

 

method:

1. mince garlic, mint and basil leaves. cut chillies into small pieces. cook pasta according to packet instructions.

2. cut chicken thigh into bite size pieces and marinate with sesame  oil, salt and pepper. wash and cut baby asparagus into half.

3. in pan heat up olive oil and when the oil is hot, throw in the minced garlic, mint and basil leaves and chillies.

4. once the garlic turns a slight brown, throw in the baby asparagus and chicken pieces.

5. once the chicken is cooked and the asparagus tender, toss in the pasta and add more salt and pepper to taste.

6. serve with a sprinkle of parmesan cheese.

 

Enjoy,

Timothy Neo