Weekend Herb Blogging #286

This round we are hosting Weekend Herb Blogging! Let's get the ball rolling with our very own entry. A simple salad dressing which you can tweak to your own liking.

Here are the items needed.

Juice of one lemon or calamansi.
Apple cider vinegar
Olive oil
Salt & Pepper
and a glass bottle to shake things up.

Add equal parts of juice and olive oil into the glass bottle. And half portion of apple cider vinegar.
Add in salt and pepper to taste.

It will look something like this. Options for you to add different juices or even fruits or herbs to it. I especially like it with different fresh herbs, depends on what is the main course that is served alongside.

Shake it up and the dressing is ready to use! (or tweak)

It will look milky like this! I prefer the calamansi version. Add in some zest to spike things up a little. Goes especially well with butterhead and tomatoes.

And now for the rest of the entries.

Beetroot Chutney

Rinku from Cooking in Westchester serves us this delightful beetroot chutney. An explosive mix of flavours is sure to get the appetite going. And a tip on how to get your roasted beetroot sweet and buttery.

Sparkling Rose Cocktail

Cindy from Cinzia shares with us this magical drink which is perfect for the summer. Elder syrup, soda water and mint is my favourite mixture. It is so versatile. I love it with chandonnay and now, with this sharing from Cindy, I have yet added another wonderful cocktail to my list! Thank you Cindy!

Leek and Oyster Mushroom Tart

Our very own Haalo from cookalmostanything shares with us the use of leek and oyster mushroom to create this wonderful tart. This rich and flavourful tart is sure to make any weekend afternoon gathering a buzz!

Lemon Cheesecake Macaroons

 Sue from You can do it at home shows us the secret of making these delicious macaroons and combining it with a ultimate tasting filling... Lemon cheesecake! What a delight to have with the uplifting spirits of the citrus and creamy, buttery taste of the cream cheese. So tempting!

Crostini with oven roasted cherry tomatoes

Simona from Briciole pairs the wonderful sweetness of the roasted cherry tomatoes with a freshly baked crostini. A simple quick serving recipe that packs a delicious punch.

Forty Clove ChickPeas and Brocolli

 Janet from My Taste Space presents to us a highly nutritious and easy to make recipe in chickpeas and brocolli. The flavours brought together by the garlic and lemon-y sauce will certainly appeal to the palate of all ages. A great way to get your kids to take their greens perhaps? :)

And that's a wrap!

Weekend Herb Blogging #282: Tomato Eggplant Pasta

This entry is written for WHB #282. Astrid from Paulchens Foodblog is hosting for this round.

Yet another simple to put together recipe from our resident chef Clement!

Ingredients (as shown in photo)

Spaghetti (cooked and left to cool)
Anchovies
Eggplant
Black Olives
Capers
Tomato
Parsley
Grated Parmesan
Olive Oil
Salt & Pepper

Steps
1. Cut eggplant into strips, about the length of match sticks.

2. Cut tomato into halves, remove seeds and dice.

3. Slice olives, cross-wise.

4. Heat up some olive oil in a frying pan. Add in salt and pepper. Melt a good knob of butter as the oil warms.

5. Add one strip of anchovy in and mash it up.

6. Add eggplant strips, sliced olives and capers. Fry it up a little bit.

7. Add in cooked spaghetti. And finally the diced tomatoes when the pasta warms through.

8. Serve in a plate. Sprinkle a good handful of grated parmesan and garnish with parsley.

And we are done! Suggest that the pasta is served with a slice of lemon. The marriage of flavours from the anchovy, olives and capers together with the eggplant and tomatoes is simply divine. Simple ingredients that provides a myraid of flavours. And it's wholesome food, prepared in under 5 minutes.

Enjoy!

WHB#270: Eggplant Dip

Lynne from Cafe Lynnylu is hosting this edition of Weekend Herb Blogging and this week, we bring you the awesome Eggplant Dip!

You will need:

1 medium sized eggplant
 olive oil
salt & pepper
lime
parsley

And that's it. Simple and nice.

Steps:

1. Using a fork, make holes in the eggplant. Check out the video below for 'live' demonstration.

2. Bake in oven, at 250 deg C for about 20 mins. And this is what you should see at the end of the baking.

 

3. Cut the baked eggplant open, and using a spoon, remove all contents and place in bowl.

The soft flesh should yield easily. Use all of them, seeds and all!

4. Add in juice of 2 limes, chopped parsley, olive oil, salt and pepper. Using a fork, mash up.

5. Serve on toast or as a dip! This will taste great will a sunny-side up for breakfast or use as an healthy alternative to whipped potatoes on your mains.

Enjoy!

WHB#269: Homemade Lemongrass Tea

Janet from Taste Space is hosting this edition of Weekend Herb Blogging .

And this week we are bringing together a crowd favourite... Lemongrass Tea! Clement has added a twist to it by adding real tea which really escentuates the lemony flavours of the lemongrass and a very refreshing, delightful drink on a hot, sunny day.

Lemongrass is belived to have antiseptic effects, especially good for a sore throat.

You will need:

10 stalks lemongrass
English breakfast tea (10 teabags)
rock honey, 500grams (as seen in picture)
Water (5litres)

Steps:

- Bruise lemongrass by hitting it with a blunt object. Cut sections of about 1/3 of total length. (ie. one stalk will yield 3 sections.

- Put 5 litres of water to boil in a large pot with the sections of lemongrasss and teabags, at high heat for an hour.

-Add rock honey, stir to dissolve and take pot off heat.

- Leave to cool and infuse for at least 3 hours. Best left in the fridge overnight.

- Serve cold.

WHB#268 Balsamic Strawberries Crumble

Astrid from Paulchens Foodblog is hosting this edition of Weekend Herb Blogging  and we have a nice and simple dessert for you!


Chinese New Year is just round the corner for us in Singapore and time to serve out these little treasures in the reunion dinners! And again Chef Clement strikes again with a simple yet delightful treat!

You will need:

Plain flour

Cold butter

Pinch of salt

Caster sugar

Strawberries, quartered

Here is a video for the cooking steps, followed by the text. Enjoy.

Steps:

Rub butter into plain flour till crumble bits are formed. Slowly add in extra flour if texture is not consistent.

Add a little salt to taste.

Toss balsamic, a little sugar with the cut strawberries.

Cover with crumble bits. DO NOT pack crumble bits. Leave loose.

Bake in 200 deg C for 5 mins.

Serve hot.

WHB#267: Chick Pea Hummus

Min from Honest Vanilla is hosting Weekend Herb Blogging for the first time! Let's welcome her!

This week, Clement and I present.... Chick Pea Hummus!

You will need:
Chickpeas (soaked overnight) or 1 can of chickpeas
chilli flakes
pinch of parsley
lemon juice
olive oil
salt & pepper

Method:

Steam the chickpeas till tender.

Put steamed chickpeas in a blender and blend till smooth. Add a little hot water (or chicken stock) if paste is too dense.

Add chilli flakes, lemon juice, salt and pepper to taste. (Parsely is optional, but adds another dimension to the taste)

Spoon on top of pita bread, toast and serve!

Yet another simple and nutritious recipe brought to you by our resident chef.

The hummus can be used as a substitute for whipped/mashed potatoes. It taste really great with roasted chicken.

WHB #266: Tomato, Onion, Pesto Toast

This entry is written for Weekend Herb Blogging #266. This week's version is hosted by Cinzia from Cindystar.

This week we are back again with Chef Clement and a simple, straight-forward and definitely healthy recipe for a quick bite.

You will need:

(for pesto)
Fresh basil (use sweet basil) 200g
Pine nuts 50g
dash of salt and pepper
olive oil
grated parmesan 50 g

(the rest)
fresh onion rings
sliced fresh tomatoes
light cream cheese
toasted multi-grain bread
slice of cheese (if desired)

Blend basil, pine nuts and enough olive oil to just cover the herb and nuts.
Add grated parmesan cheese. Top up olive oil if desired.
Add salt and pepper to taste.

Lightly toast sliced multi-grain bread.
Spread pesto on top. For a hearty flavour, mix cream cheese with pesto before spreading it on the bread.
Layer with sliced onion rings and tomato slices.
Garnish with whole sweet basil leaves.

Enjoy this as a light meal. This combination will probably go well with cheddar cheese slice, bacon, ham or even a sunny-side up!

WHB#265: Poached Pear & Apricot in Red Wine

This post is written for Weekend Herb Blogging #265, hosted by Haalo who had been driving this marvellous concept. And 2011 is the 5th year of WHB! I missed out the last post of 2010 on 20 Dec, but nevertheless, here we go.


But before we start, let me introduce to you a good friend of mine. Someone whom I met through my journey of food. Kinda surreal but we 'knew' each other way back, when I was still in college and taking baby steps in my culinary adventures. At that time I was intrigued by his style of cooking, never did I expect to meet the man in person when I was invited for a tasting at his restaurant and so there we go our friendship blossomed. :)

Executive Chef Clement Ronald Ng

We will be combining our effort to share our passion in food and WHB is our first step. You can read more about Clement here.

Poached Pear & Apricot in Red Wine

This is a special recipe from Chef Clement. And I have to tell you, it is AWESOME.


You will need:
Packham Pear (Peakham Pear)
Honey
Sugar
Red Wine (Shiraz/ Cabernet Sauvignon)
cloves
cinnamon
orange zest
dried apricots


Method:


1.  Skin pears, core the pear from the bottom, leaving the stem. The idea is so that the red wine can be absorbed both ways, from the outside and the inside. Put them into a heavy bottom saucepan.


2.  Add red wine, enough of it to cover the pears. Pick a strong wine like a shiraz and cab sav.


3. Add honey and sugar. Add enough to make it sweeter than you intend it to be. The sweetness will drop as the pear soaks in the liquid.


4.  Boil the pears in the wine, sugar and honey mixture. Add cloves, cinnamon, orange zest and dried apricots. This should take about 20 mins. A good test is to use a cake tester, stick it into the pear. A nicely cooked pear should stick to the cake tester and be easily taken out of the pan. It should slowly slide off the cake tester. And that's your perfectly cooked pear.


5.  Let the mixture cool. Put the pears and apricots into a container and leave it sealed for at least a month.


You can re-use the red wine mixture if you are doing the pears in batches. The explosion of flavours for the pears and apricots will literally blow you (and your guests, if you are generous enough to share) away. Serve with vanilla ice-cream.


Enjoy.