It has been a week since I last updated my blog as I have been busy sorting and preparing myself for the new term. This week is the second week of the school’s term, but there are already so many things to do such as balloting my modules and tutorial slots, 1 gigantic JAVA project, many articles to read and etc. To make matter worse, my precious laptop is spoiled, it needs about 1 -2 days or more before I can use it again! Oh My GOD… Currently I’m using my school PC to update this blog.

Anyway no matter what happens, we still have to eat and life has to go on. As we know the most important meal for a day is BREAKFAST and having a good breakfast provides the nutrients that people need to start their day off right. Therefore this recipe (Smoked Salmon, Lemon and Creme Fraiche Sandwich) is another healthy recipe for you to try in the morning. This recipe is written by Jamie Oliver and is found in his book, Jamie’s Dinners. If you are interesting in it please purchase his book by visiting my store. Buy Now!

Ingredients
Serving Size: 4 - 5

• 10 slices of Smoked salmon
• 1 tablespoon of lemon juice
• 3 tablespoons of creme fraiche
• Finely grated lemon zest
• Wholemeal or rye bread
• Margarine
• Salt and pepper

Direction

1. First you put the creme fraiche and lemon juice in a bowl and mix well. Then add in a little bit of pepper and salt into the spread and mix again .
2. Next we prepare our sandwiches by spreading some margarine on 2 slices of bread. Place 1 piece of smoke salmon on either slice of bread, then spread the lemon creme fraiche on top of the salmon. Top with another slice of salmon and add a little bit of lemon zest on top . Top with the other slice of bread. Repeat with the remaining ingredients.

Source: Jamie’s Dinners Book

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I have recieved many comments and feedback on my Bacon wrapped with golden mushroom recipe since I have uploaded it two weeks ago. So I was wondering what else goes well with bacon, and visited some of my favourite recipes blogs and website to find some inspiration until I discovered this recipe at Elise’s blog and  Chef John’s Food Wishes blog.

Ingredients
Serving Size:  4

• 8 medium size, peeled and deveined shrimp
• 8 pieces of half bacon
• 1 tablespoon of paprika
• 1 teaspoon of fresh grated lemon zest
• 2 teaspoons of lemon juice
•  1 1/2 teaspoon of olive oil
• 3 bamboo skewers

 Direction 

1. Mix the paprika, lemon zest, lemon juice and olive oil in a small bowl.  Put the shrimp into the mixture and make sure each shirmp is coated with the mixture. Leave it for at least 1 hour.
2. Wrap a half piece of bacon around each piece of shrimp secured the shrimp with a thin bamboo skewers. Each bamboo skewers can put about 3 pieces of shrimps.  Brush remaining lemon parika mixture on the outside of the bacon-wrapped shrimp.
3. Preheat the oven to 200 C before setting the skewers on the grill. Grill about 10 minutes until shrimp is pink and the bacon is crisp

I have changed some of the ingredients as they are not available in my nearby supermarket.

Link : Chipotle Lime Bacon-Wrapped Shrimp Recipe
Prosciutto Wrapped Prawns

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Mmm. Yummy~ This is one of the many soups which I love since I was a little boy. Whenever my mum prepared this soup, she will definitely cook one large pot it because she could count on me to finish at least two large bowls!Although this recipe is meant for 7 persons, only 4 of us are enjoying it, and as usual there is no leftover except for the bone.

As a soup lover, I would recommend you to try this nutritious soup this weekend, and leave your feedback.

Ingredients
Serving size: 7

• 1 kg of winter melon (center portion)
• 1 kg of pork rib
• 25 dried red date
• 2L of water
• Salt to taste
• Chicken Stock (optional)

Direction

1. Wash the melon, remove the melon’s skin, seeds and the pulp. Cut into 2.5-inch pieces
2. Soak the dried red date in a bowl of water for about 15 minutes until soften
3. Place the winter melon and red date in a pot of water(2L) and bring it to boil. Simmer about 15 - 20 minutes
4. (Concurrently) In order to have a clear soup, cook the pork ribs in a separate pot of boiling water for about 10 - 15 minutes before placing them into the pot with the winter melon.
5. Simmer the soup for another 40 minutes then. Before serving add in the salt for seasoning. Serve it while hot.

(To enjoy a richer soup, you can simmer for 2 hours before serving)

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I made this few day ago when my girlfriend decided to come over for dinner. It is a simple soup recipe that uses the common vegetables you can find in your fridge. If you have some leftover vegetable in your fridge, and pounding what to do with them? You can add these vegetable in the recipe to enrich the favor. Other vegetable such as, celery, corn, bean, cabbage etc, can be added into the recipe.

Ingredients
Serving Size: 3

• 1 medium tomato (125g)
• 1/2 zucchini (125g)
• 1 potato (150g)
• 1 onion (150g)
• 1/2 carrot (100g)
• 800ml of water
• salt
• 1/2 cube of vegetable stock(optional)

Directions

1. Cut the potato, onion, zucchini, tomato and carrots into 1/4 inch diced cube
2. Pour 800ml of water into a stockpot over a medium heat. Add in the vegetables and vegetable stock into the water.
3. Cook at a gentle boil for 40 minutes. Add about 1/8 teaspoon into the soup. (Add about 1/2 - 3/4 teaspoons of salt if no vegetable stock is added)

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Here’s another simple chinese stir fry vegetable which you can give a try. If you are unfamilar how a chinese leek flower look like. click here to see the picture

Ingredients
Serving: 3

• Chinese leek flower (120g)
• 2 cloves of garlics
• 1/2 a medium carrot
• 2 teaspoons of olive oil
• 1 1/2 teaspoon of oyster sauce
• 1/8 teaspoon of white pepper

Preparation

1. Cut the leek flower about 2.5 inches long and cut the carrot into thin slice about 2.5 inches long.
2. Minces the garlic into small bits.
3. Add the oyster sauce, white pepper and 50ml of water in a small mixing bowl. Mix well.
4. Heat 2 teaspoons of olive oil in skillet over a medium heat. Saute the garlic until lightly browned (Not burned). Add the carrot and leek flower and stir fry for about 2 minutes. Add 50 ml of water, cover it and cook for 2 miutes
5. Add the mixture into the skillet and cook for another 8 minutes before serving

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