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.
I’ve been very experimental with cooking dishes out of my comfort zone lately. Most of the experiments are with Chinese food. I’m glad to say that they mostly turned out good! Hotplate Tofu is one of my favourite tze char dishes and since I had egg Tofu in my fridge the other day, I decided to try my luck with a search online for the recipe and stumbled on this recipe from ieatishootipost. It was chaotic,but it tasted good in the end! I’ve copied the recipe here for easy future reference.
Minced pork 200g (marinade with 1 tsp sesame oil, pinch of salt, pepper and 1 tsp cornflour)
Prawns 6 -10 pieces
Egg Tofu 2 tubes
Carrot half sliced
Ginger 3cm chopped
Garlic 2 cloves chopped
Spring Onions 3 – separate green and white parts and chop
Oyster sauce 1 Tbsp
Chilli Bean Paste 辣豆瓣酱 2 Tbsp (use less for less spicy)
Light Soy Sauce 1 tsp
Sugar, Salt, White Pepper to taste
Cornflour 1 Tbsp dissolved in 2 Tbsp water
Eggs 2 beaten
1. Cut Egg Tofu to 1 inch thick pieces. Deep fry in oil and set aside. To get even browning, make sure you have lots of oil in the wok (80% Oil 20% tofu) and heat to at least 170 degrees C. Once you put the tofu into the oil, don’t touch it for at least 1-2 minutes then gently swirl it around and remove from oil once it is golden brown and drain.
2. Heat wok till it smokes, turn off heat and add oil. Turn up the heat again and fry the ginger, garlic and spring onion (white part) till fragrant. Add minced meat and fry till cooked. Add oyster sauce, chilli bean paste, soy sauce and 1 cup water and add the veggies. Simmer till vegetables are cooked and water is reduced. Adjust to taste with sugar and salt. Thicken with cornflour and set aside.
3. Heat hot plate till very hot. Brush on some oil and add the egg. Arrange the tofu onto the hotplate and add the sauce. Sprinkle some pepper and chopped green onions and serve!
My final product.
Had a great meal at Subway with the boy, and was blown away by their newly introduced soups! Tomato bisque was one of them. Found this recipe here.
yields 4 servings
3 lbs roma tomatoes
2 T. olive oil
2 T. butter
3 cloves garlic, minced
1 small sweet onion, minced
1 cup carrots, finely chopped
2 cups chicken stock
1/4 cup fresh basil, chopped
1 T. fresh oregano (or 1 t. dried)
3 T. heavy cream
salt and pepper to taste
1) Preheat oven to 400 degrees. Cut tomatoes into quarters and place on a large baking sheet. Drizzle olive oil liberally on the tomatoes and season with salt and pepper (about 1 t. each). Place tomatoes in the oven for 40 minutes. Remove from oven and allow to cool completely.
2) Heat butter over medium-low heat in a large saucepan until it begins to foam. Add onions, garlic, and carrots. Sweat veggies until they are very tender (about 20 minutes).
3) In a blender or food processor place tomatoes and onion mixture and process until smooth. If the mixture is too dry add 1/4 cup of the chicken stock.
4) Pour mixture back into the saucepan and add stock and cream. Warm over medium-low heat, stirring occasionally until it reaches desired serving temperature (about 5 minutes). Add the heavy cream and stir. Serve with grilled cheese or croutons.
Asiago Cheese Crouton Recipe
4 pieces sourdough bread
2 T. butter
1/3 cup shredded asiago cheese
1) Heat a skillet, panini-press, waffle-iron, or Foreman to medium. (I used a waffle iron for mine, that’s why they have the fun pattern).
2) Spread butter on one side of each piece of bread. Divide the cheese up between the two sandwiches.
3) Grill until crunchy. Allow to cool 1 minute before slicing. Slice into small cubes and serve on top of soup. Yum!
Wanted to cook this tonight, and found the recipe on RasaMalaysia.
Ginger and Scallion Fish Recipe (姜葱鱼片)
10 oz. Basa fish fillet (cut into pieces)
2-inch ginger (skin peeled and cut into thin slices)
2 stalks scallion (cut into 2-inch lengths)
1 1/2 tablespoons oil
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon corn starch
1 teaspoon sugar
1/4 teaspoon sesame oil
3-4 tablespoons water
Salt to taste
3 dashes white pepper powder
1 teaspoon corn starch
1 teaspoon Shaoxing wine
Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.
Heat up the wok with cooking oil. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic and add in the fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add in a little water. Add in the chopped scallions and do a few quick stirs, dish out and serve hot.