ps: this is a post dated post as I had to keep the news as a surprise!

This meal is high in protein and fibre, contains good fat, just enough carb and all ingredients mentioned above are cholesterol reducing substance.

I prepared seafood pesto linguine some time back. check post. And I decided to make again. This time for my homies during our potluck this Sunday. Friend from Tanjung Malim coming over and its time for a great gals catchup!

Just finished preparing my pesto sauce. All ready for sunday’s potluck with my girls. A jar of  green slimy sauce checked! Looks like an alien’s blood? Ouh I’m just a sucker for it! Can’t wait to toss ‘em over my pasta!

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Here’s how :

2 cups of fresh basil

1/2 cup of pine nuts

3 cloves garlic

1/2 cup of good quality olive oil

1/2 cup of grated parmesan

salt and ground pepper to taste

* i don’t usually measure.. up to you depending on serving and preferred taste.

~ blend all of the above. That’s all folks!

Since its a non-rice week I decided to make bolognese pasta for dinner. Simple and saves the hassle of cleaning greasy pots and pans. Hubby loves it and its simple enough for everyone to make.

Made two version of pastas. Thought of boiling spiralli and macaroni too but the gas just finished right after i finished boiling my linguine to el dente!

I prefer linguine  with chunky meaty bolognese sauce compared to spaghetti. Its lighter. But again, just my preference. You can even dip with baguette if you like!

It may not look as pleasant as its supposed to. The folding process is hard as i like it a little sticky in the middle. Unless if I have a non-stick Green Pan (my wish list) it could’ve been nicer and healthier. (Hope hubby reads this, ngeh ngeh ngeh). Messy or not, it tastes equally good. But this only takes 5-6minutes to do.

Ingredients :

4 eggs (only 2 with egg-yolk for better diet), beaten

low fat milk

sliced button mushrooms

diced onions (optional if you don’t like the smell of egg, this would balance it out)

diced tomatos

salt and coarse pepper to taste

drizzle of parmesan

I recently add corn kernel to my version to add a little sweetness and texture to it (hub loves it!)

olive oil to grease the pan.

method :

beat eggs, salt and low fat milk till it turns pale yellow and light. Grease your pan with olive oil or no need if you have non stick pan. Heat it.

After pan is heated pour in whisked egg batter. Leave it to cook for almost a min. Do not stir or else it becomes scramble egg!

This time you might want to pour diced tomatos, sliced button mushrooms or corn kernels (optional).

Gently push the edge of the egg with spatula while tilting pan until all liquid almost turns solid.

Drizzle enough black pepper to taste and finally the parmesan before folding the omellete into half.

You should get something nicer than this if you have non-stick pan. Enjoy your hearty breakfast!

My biggest sinful enemy to my tummy. I swear I can eat 2 plates of rice with this, just this. My version of Cereal Butter Prawn with Chilli Padi.

Yes, we are still not in a mood for rice. My sister recommended we prepare a menu we used to have sometime back. The first time I had this special meal when I was having a breakfast visit to my client’s house. She is now a close family friend. .. This may look like a regular telur masak tomato or sambal telur but trust me, it tastes way better than that! Dear aunty Rosie, this is our version of your special Shakshouka.

A brief history, Shakshouka is a traditional middle eastern breakfast meal introduced by Tunisian Jew, and became popular in Israel, Egypt, Libya, Morocco and other regions. This thick fresh tomato gravy with poached eggs/sunny side up is best serve with french baguette.

We are a happy tummy

I tried cornbeef and chilli padi spaghettini oglio style at delicious cafe years back. And I always make a comeback for it.. Last week when i was doing my groceries at cold storage I saw a can cornbeef and its halal! So, thought I would head to my humble kitchen and try my own version.. I love how it turned out.. put more chilli if you are a fan of chilli padi.

How to make it?

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Ingredients :

1 can of cornbeef (I brought Mili brand because its halal)

Spaghetti Vermicelli (I use 3/4 of pack), boil till el dente with a pinch of salt

a handful of chopped basil leaves

a handful of chopped parsley

1 medium size onion, chopped

5 cloves of garlic, chopped

8 chilli padi (or more)

4 strands of red dry chilli (remove seed)

Olive oil

salt and pepper

Method:

Boil pasta till el dente with a pinch of salt in a hot boiled water. While waiting for the pasta, you can prepare the cornbeef.

Cook cornbeef with olive oil in a non-stick pan (important as it tends to stick and burn easily, I don’t have one so such a waste!) Stir until dry and almost crispy. Add chopped garlic and onions and cook until the garlic and onions soft and golden. Then put in parsley, basil, chilli padi and dry chilli, stir well. Season with salt and pepper. Add olive oil if necessary.

halal logo

cook till el dente.
*Never rinse pasta with water. The starches contained in the noodles or pieces keep it from sticking together.

*Watch the pasta carefully when cooking as it is easy to become overdone

*try to break one strand and check in the middle of the pasta, if there is white dot, its not done yet. be careful not to overcook.

i use olive oil in all my pasta cooking, so i can eat more without guilt

make sure to cook until its dry

see how it sticks on my non stick pan. so do use non-stick pn if you have

 Add cooked pasta (drained well). Mix well. Taste and season again (if necessary). Add more olive oil if its too dry. Garnish with parsley

Last week i made a pesto pasta. Unfortunately I didn’t have camera (or was i too hungry to snap a picture), so no picture

Fortunately, I made extra and froze to chill (According to google chef if i refrigerate it it can last for a week, but it can be kept for months if i freeze it in the chiller) Left over from last week’s portion, enough for 2 I guess, I made it again and add shrimps and more pine nuts to it. Surprisingly enough the shrimp gave a champion to it. But only if I have more sauce, more basil or stir lesser pasta, I’ll have nicer shades of green and more even coverage between the basil and my pasta.

Presenting, my version of Seafood Pesto Linguini!

what comes across your mind when you saw this? a meteor rock charm?  a preserved feces? lol. still no idea?

Its a konjac fiber from konjac root processed to make a facial massage accessories. Its a loofah-like sponge used to exfoliate dead cells on the surface of your skin. Are you crazy? Its hard as a rock and its like dragging your chin on a tarmac! Hang on. First, you have to soak this magic stone for 3 minutes in a warm water and its as soft as can be and even gentle enough for baby’s skin! It’s fiberish texture and its fluid-absorbant characteristic is not only gentle enough to be used on skin but hard enough to exfoliate dead skin cells and effective in removing excessive sebum and whiteheads/blackheads. Isn’t it great?

What is konjac fiber? Konnyaku (Konjac) is no fat, calorie free, gluten free, soy free traditional Japanese wonder health food. This means, its edible for medical reasons just not in this form. Its also processed to make Japanese Noodle. Lets not go into that.

I bought this interesting sponge from Milkadeal offer. Looks interesting and hope its better than the normal facial sponge from the market store that easily breaks after multiple use! I got this for RM25 (n/p is RM50). Pretty expensive!

The skin feels good after the first usage! Try it.. you might love it