Cook Time: 40 Minutes
Serving: 4
Ingredients
- 8-10 caps of sliced fresh mushrooms
- 1 cup of chicken stock
- ¼ of chopped onions
- 1 teaspoon of dried thyme
- 2 tablespoons of butter
- 1 ½ cups of heavy cream
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- ½ lemon
- Optional: you can add a stalk of chopped celery or a stick of chopped carrot if desire
Method
- In a blender or food processor, puree 4 caps of sliced mushrooms and the onions.
- In a saucepan, melt the butter on medium heat; add the remaining sliced mushrooms and thyme (optional celery and carrots), sauté for about 10 minutes. Add in the puree mixture and continue to sauté for another 5 minutes.
- Add chicken stock, cream, salt and pepper. Stir constantly, bring to a boil and simmer on low heat for 15 minutes.
- Correct seasoning if needed, serve with lemon wedges.
Cook Time: 30 minutes
Serving: 2
Ingredients
- ½ cup of taro
- 1 cup of uncooked rice
- 100g of pork
- ½ bundle of cilantros
- 1 and ¼ of cups of water
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 2 teaspoon of soy sauce
- 2 teaspoon of oyster sauce
- 1 teaspoon of sesame oil
- Optional seasoning: 2 tablespoon of soy sauce, 1 teaspoon of sesame oil, 3 teaspoon of sugar
Method
- Remove skin off taro, wash and drained. Chop taro into cubes (Note: wear gloves while doing this as it could get irritating when taro is in contact with your skin).
- Cut pork into little cubes, set it in a mixing bowl. Add salt, sugar, soy sauce, oyster sauce and sesame oil and mix well, set aside.
- Wash and drained the cilantros, dice into little bits about 0.5 cm long.
- Wash and drained the uncooked rice. Add rice, water, cubed taro, cubed pork into the rice cooker
- When the rice is done, add in cilantros and mix well before serving.
- Add optional seasoning to rice to add more flavour if desire.
Cook time: 25 min
Serving: 2
Ingredients
- 1/2 package of spaghetti
- 4 big tomatoes
- 3 cloves of crushed garlic
- 1/2 tablespoon of dried basil
- 1/2 tablespoon of tomato paste
- 1/2 tablespoon of butter
- 1/2 tablespoon of ground black pepper
- pinch of salt
- optional: 10 prawns
- optional: 2 tablespoons of grated cheese
Method
- Cut tomatoes into small pieces and dice the garlic
- Boil the pasta in boiling salted water for about 10 - 12 minutes on high heat. Stir occasionally.
- Drain the pasta, set aside
- In a saute pan, saute the garlic with butter (avoid browning it too much). Add the tomatoes, tomato paste, (optional: prawns) salt and pepper. Reduce heat to low, simmer until the tomatoes are mushy; add basil.
- Mix pasta into the sauce, simmer for another 2 minutes.
- Serve with grated cheese if desire.