more summer love..

Hello there!  I've gathered a few more recipes with some more summer flavors.  Many friends ask me where I get my veggies and I've finally managed to get the contact from my mom.  Well, honestly, my mom and her helper do most of the grocery shopping in this house.  I am grateful for that.  The only time I run out to do shopping myself is when I need some particular international food produce.  That's because she doesn't know where to get them.  So I prefer to do it myself.  Ha! ;) 

Anyways, to go back to where we get our fresh greens, the farm is called New Life Organic Farm located in Kam Tin, Yuen Long.   Thankfully, we can get these green genies' from their vegetable stand in the heart of Yuen Long.  They have a reasonably wide range of vegetables depending on what is ripened that day.  So eating fresh and local isn't so difficult for us.  Plus, their prices are very reasonable.  Mom told me that their main distributions are for the 4-5 stars hotels in Hong Kong.  So yeah, if you are a residence of Yuen Long, you might want to check out this vegetable joint.  :) 

Knowing where our food comes from is very important and knowing that our plate of food can also contribute to the local community means even more.  Enough yapping, and let's get to my recipes now.   

Enjoy your weekend and stay cool....  xx

This summer salad is light and fresh.  Perfect for the busy bees.. :) 

Servings: 1-2 persons

Preparation Time: 10-15 minutes


1-2 capsicum, julienned

1/2 onion, thinly sliced

1 corn cob kernel, cooked and kernel removed 

1 garlic clove, finely chopped

1-2 shallot, finely chopped

1 - 1.5 bowl cooked quinoa(in miso)

1 bowl fresh greens

1 bunch fresh mint leaves, chopped

1/2 chili, seeded, finely chopped

1 fresh lime juice & zest

extra-virgin olive oil


1) Grilled the capsicums and onions on a griddle with a little oil.  

2) Mix everything in a large salad bowl, season, and add 1-2 boiled eggs if you like.  

bean pasta with a hint of spiciness..  

Servings: 1 person

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes


100-150g french beans, halved

100g pasta

1/2 lemon zest

1/2 chili, deseeded, finely chopped

2 garlic cloves

1/2 cup vegetable stock/cooked pasta water

1/2 cup parsley pesto*

1-2 tbsp grated pecorino

extra-virgin olive oil


1) Bring a pot of salted water to boil, cook pasta according to its packaging label.

2) Preheat a sauce pan with 2-3 tbsp olive oil, cook the french beans on medium-to-high heat for 3-5 minutes.  Put a lid on to avoid the oil spattered.  Stir occasionally to avoid burning the beans.  

3) Add garlic and chili.  Cook for 3-5 minutes,  Reduce heat if the fire is too strong.  

4) Add vegetable stock and simmer for 1 minute.  

5) Add the cooked pasta to the saucepan.  Mix well.  Season.  Heat off.  

6) Add parsley pesto and mix well.  

7) Serve the pasta with some grated pecorino, fresh lemon zest, and a twist of lemon juice.

* Parsley pesto is made of chopped parsley, garlic, and extra-virgin olive oil.  Season.   

this is a vegetarian version of shepherd's pie.  

Servings: 2 persons

Preparation Time: 15 minutes

Cooking Time: 50 minutes


2 baked potato

6 brown button mushrooms, thinly chopped

1/2 onion, thinly chopped

1/2 carrot, finely chopped

2 shallot, finely chopped

2 garlic clove, finely chopped

1/2 cup milk

1/2 glass white wine

1-2 tbsp butter

3-4 roasted almonds, finely chopped

1/4 cup of breadcrumbs

2 tbsp grated parmesan cheese

1 bunch sage, chopped

extra-virgin olive oil


1) Cook the potatoes in a salted boiling water for 15-20 minutes.  After they are cooked, let them cool down then remove the potato skins.  

2) Preheat a small pot with butter on medium-low heat, add the potato, carrot, 1 finely chopped garlic clove, roasted almonds, chopped shallots, and milk.  Mash everything with a potato masher.  Heat off when the potato turns mushy.  Season.  

3) Add the panko breadcrumbs and parmesan cheese.  Mix well.  Set aside. 

4) Heat up a frying pan on medium heat, add onion, 1 finely chopped garlic clove, and sage.  Cook for 3-5 minutes.  

5) Add mushrooms and white wine, raise heat to medium-high.  Let the alcohol evaporates.  Reduce heat to medium-low.  Let the mushroom cook for 3-5 minutes with a lid on.  Heat off.  Season.  

6) Use a little butter to coat around inside of the two ramekins, add the mushroom and onion mixture to the bottom.  Then layer the top with the mashed potato.  

7) Sprinkle a little more breadcrumbs and cheese on top.  Bake for 20-25 minutes at 200ºC.  

8) Let it cool for 3-5 minutes before serving.  Add a twist of lemon juice if you desire.