Saturday 13th November 2010

I made these Prawn & Leek Ravioli with wantan wrappers
several weeks ago and popped them into the freezer for a later occasion.
Tonight is that occasion.

In some salted boiling water, I cooked the ravioli.
I steamed some asparagus and made a white wine, chilli and saffron cream.

Dinner
Prawn & Leek Ravioli with a Chilli & Saffron Cream

mMMMmm Yum!

Dessert
Strawberries with Lindt Dark Chocolate & Cream

After Dinner Snack
Ham & Provolone with a glass of Wine
Who's the little piggy!?

Saturday 30th Aug '08

IRON CHEF NIGHT

Ingredient: Beef Mince


Tonight's long awaited dishes incorporating beef mince in the order they were served:

Sarena - Basil & Beef Balls with Spaghetti

Shallen - Beef Mince Triangles

Kong - Luv Meat

Ling - Bizarre Beef Mince Mania

We have to give Kong his props tonight. His dish blew our minds and he put so much effort into the plating up. He made giant beef meatballs with a boiled egg at the centre - sorta like a scotch egg. We watched as he carved each in half and spread them out on the plate - to resemble a bum - haha!


Ling got a bit carried away and we cringed and laughed at the same time when he said 'It looks like a gay guy has farted" - Meng, I know you'll get a good laugh out of this!

And the winner is...**drum roll**...KONG!

Saturday 12th Apr '08

Today is a big day for food!

For lunch I found a recipe for Seafood Chowder online and it turned out awesome! I would love to make different types of soup more often but it's just such a hassle to get the blender out from the back of the cupboard and to take it apart and wash afterwards. But it's worth it!

I started by frying celery, onion, garlic, fennel and potatoes. Fish stock added, then the mixture blended and cream added to give it a creamy consistency. The soup is then reheated on the stove and diced snapper, prawns and scallops added. *smacks her lips*



Later tonight...

IRON CHEF NIGHT
Ingredient: TOFU

The contestants and dishes:

Kong: Tofu Spring Rolls

Ling & Shallen: 'My Pork' Tofu

Sarena: They're Spicy, They're hot,
They're my Chicken Tofu Pots!
Meng & Yen Chen: Rose Tofu Dessert with Sago & Lychee



And the winner is...*DRUM ROLL* Sarena!

Saturday 22nd Mar '08

IRON CHEF NIGHT
Ingredient: TURMERIC

Hooray! After...almost half a year we finally manage to get together for our long awaited 'Iron Chef' night at Ling and Shallen's place. The contestants and dishes:

Kong: Samosa

Ling & Shallen: Morroccon Pork Satays
on a bed of Turmeric Fragrant Jasmine Rice
Sarena: "My Israeli Moroccan Vegetables and Okra
are going to delight and shock ya"
Meng & Yen Chen: Turmeric Noodles Kanoodles



And the winner is...*DRUM ROLL* Ling & Shallen

Saturday 27th Oct '07

IRON CHEF NIGHT - ROUND 2 - SALMON
Tonight was our second "Iron Chef" night at Ling and Shallen's place. Being the winner of our first round (mushrooms!!), I chose the ingredient salmon. It was unbeknownst to me that neither Meng nor Shallen actually like salmon!! We also finally opened the bottle of wine, that I had bought at the Wine & Food Festival earlier this year, that goes very well with salmon.

Shallen setting the table
Up first was Meng and Yen Chen's dish - Smoked Salmon Spring Rolls with a Crushed Cashew Sauce.

The second dish was mine. I like to name my dishes the way they do on the TV show 'Ready Steady Cook', so the title of my dish is
"Like a deathcharger to a submarine,
I'll blow you away with my smoked salmon and mascarpone terrine"
I got a few ideas from looking up some recipes online. You line some ramikins with smoked salmon (you can also use raw salmon); combine mascarpone cheese with some chopped fresh dill and use this to fill the ramikins; refridgerate and serve by tipping them out onto a plate - they looks gorgeous!! I garnished the terrines with some salmon caviar, capers, mascarpone, a sprig of fresh dill, and a drizzle of olive oil infused with dill and lemon zest.

Kong's Salmon with Pinenuts Stuffing dish came out of the oven nice and warm. He "stuffed" slices of salmon fillet with a mixture of crumbs, onions and pinenuts to form gorgeous little salmon roses.

Ling and Shallen served up a deliciously light Salmon Souffle.

We vote on three things - presentation, overall taste of the dish, and how well we have incorporated the ingredient to create a gourmet sensation.

AND THE WINNER IS...KONG