Decided to start collecting images of the good wines I have stumbled upon on my random purchases. From airport wine to wine fairs.. Let’s start with this lovely cabernet sauvignon I found in my arsenal of wines and cracked open hoping for the best, post Christmas. If my guess is correct, this was from DFS Changi Airport. Cheers!
I’ve been feeling like my Chinese dinners are not complete without the traditional Chinese soup at the end of the meal and did some Googling again. I have a book of recipes for such soups, but some of the ingredients just seem so difficult to find or impractical to just buy a whole bulk to use just a little of it. So this is the first soup that came to my mind. I got this recipe from food-4tots, one of the great recipe sites I referred to when my younger daughter was starting on solids and I was running out of ideas for her meals.
Adapted and modified: 百度知道
1 whole chicken (about 1 kg) (I used free range chicken/ 甘榜鸡)
12g cordyceps militaris/ chong cao hua (虫草花)
5 sticks dang shen (党参)
2 tbsp wolfberries (杞子)
2 slices of ginger (姜)
12-15 red dates (红枣)
1200-1500 ml water (adjust accordingly)
Salt to taste
- Remove the chicken skin. Trim the excess fat. Wash and rinse the chicken. Cut into large chunks. Blanch over boiling water. Rinse again and set aside.
- Rinse dang shen and cut into 2 portions for each stick. Wash and rinse cordyceps militaris. Wash and removed seeds for red dates. Cut ginger into slices. Set aside.
- Bring water to a boil. Put all ingredients (except for wolfberries) into the pot and bring it to the boil again. Reduce to medium heat for 10 minutes. Then simmer for another 2 hours. Add wolfberries just 5 minutes before the end of the cooking.
- Turn off the heat. Season with salt and serve.
Quick post to save this recipe that I would like to try soon.
Healthy Macaroni Cheese
yield 8 people
- 1 1/2 Cup uncooked pasta (macaroni, penne, spirals etc)
- 400g cauliflower (approx. half a small cauliflower)
- 2 medium courgette
- 2 Tbsp (30g) butter or your preferred oil
- 2 Tbsp plain flour
- 1 medium onion finely diced
- 2 rashers of streaky bacon finely diced
- 1 Cup milk
- 1 Cup grated cheese
- Cook the pasta as per the packet directions, drain and set aside
- Roughly chop the cauliflower, peel the courgette/zucchini, roughy chop and steam with the cauliflower until tender
- While the cauliflower is cooking start on the roux sauce (white sauce).
- Heat butter/oil in a saucepan
- Add onion and bacon and sauté until onion softened and translucent
- Add the flour and cook for around 2mins whilst stirring
- Gradually add the milk (I find if you preheat the milk first, which you can do in the microwave, you will get a smoother sauce and the sauce will thicken much more quickly)
- Bring the sauce to the boil then remove from heat. At this point you should have quite a thick but smooth sauce
- Stir in 3/4 Cup of the grated cheese
- Once the cauliflower and courgette is tender, drain, then puree. I usually use a whizz stick/stick blender. You will end up with around 2 cups of vegetable puree,
- Stir the vegetable puree into your cheese your sauce
- Combine your sauce with the pasta
- Then pour the pasta and sauce mixture into a greased oven proof dish. You can top with the remaining grated cheese
- Bake for around 20mins at 180 degrees celsius
- Remove the bacon entirely and you will still have a lovely vegetarian dish.
- I use butter when I make a roux sauce/white sauce as I just find it cooks better for me, but you can use oil
- I often freeze this dish into kiddy portions, using a silicone muffin tray. Once frozen I pop them out and put them in a zip lock bag, then reheat as many portions as I need.
- Add sliced boiled eggs to up the protein content
- It also makes a great side dish for lean meat, fish or chicken.
courses light meal
Recipe by My Kids Lick The Bowl at https://mykidslickthebowl.com/healthy-macaroni-cheese-with-vegetables/
I’ve tried this recipe and it was pretty good. Not sure why I didn’t post it up here. This is from hungrygowhere.com.
- 200 g long grain white rice
- 1 small knob of butter
- 200 g skinless salmon fillet
- 4 tablespoons undiluted campbell’s condensed cream of mushroom
- 2 tablespoons Japanese mayonnaise
- 200 g mozzarella cheese
- 10 pencil-thin asparagus
- Cherry tomatoes
- Sea salt
- black pepper
Really great reviews on allrecipes.com so I just had to repost it here to try later. I got it from here.
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
Prep 15 m
Cook 35 m
Ready In 50 m Serves 6
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Another link to store for future reference! Got it from allrecipes. Very simple recipe, I like it. Can’t wait to try.
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 leeks, cut into 1 inch pieces
- 1 large head cauliflower, chopped
- 3 cloves garlic, finely chopped
- 8 cups vegetable broth
- salt and freshly ground black pepper to taste
- 1 cup heavy cream (optional)
Prep 15 m
Cook 1 h
Ready In 1 h 15 m
- Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
Found out that my little monster (aka my daughter) has a love for soups (and also hates her greens, argh), so decided to experiment cooking vegetable soups to make her drink up her vitamins and minerals. This one looks good and will try it soon.
- 4 slices bread, toasted
- 4 ounces shredded sharp Cheddar cheese
- 1 tablespoon butter
- 1 clove garlic, chopped
- 1 quart chicken stock
- 2 heads broccoli, florets separated and stems chopped
- 1/3 cup heavy whipping cream
- 1/4 teaspoon cayenne pepper
- salt to taste
Prep 15 m
Cook 10 m
Ready In 25 m Serves 4
- Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds.
- Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
- Puree broccoli mixture using an immersion blender until soup is smooth.
- Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.