lime

Veggies Frittata with Hash Brown Crust

Have I ever mentioned that most of my favorite cookings came from brunch ideas?  What actually got me hooked on cooking was the first tortilla that Marco made for me on a late Sunday afternoon.  I was impressed by how good of an egg dish could've tasted.  That deliciousness was stuck in my head for days.  And that's when my curiosity kicked off along with my food creation's journey.  

Ever since I've became a vegetarian, eggs became one of my main source of protein.  I've always loved dairy products and hence I don't think I could ever become a vegan.  Excluding meat in my diet is easy but dairy?  Hmmm I highly doubt that.  I apologize to the vegans out there.  My obsession for dairy is more or less the same as for coffee.  My day isn't complete without that cup of caffeine rich ritual.  So yeah, giving up coffee is like ending my life NOW.  So no.  Can't do.    

Today, I've simplified my cooking procedures and shortened the time to make an awesome brunch.  Instead of making a potato side dish, I've put everything into one dish!  I don't know who isn't a fan of hash brown.  Well if you don't like hash brown then I guess this dish is not for you OR maybe this dish could change your misperception about hash brown. ;)  Trust me, this is an awesome and easy brunch to impress whoever you want.  Try it to believe it! :D 

Happy New Year!

Love, 

Cindy xx

Veggies Frittata n' Hash Brown Crust served with fresh lime aioli 

veggies frittata n' hash brown crust served with fresh lime aioli

Servings: 2 persons

Preparation Time: 10-15 minutes

Cook Time: 20 - 25 minutes

Ingredients: 

4-5 cherry tomatoes, halved

1/2 capsicum, diced

1 handful spinach/baby spinach

1/2 onion, finely chopped

1 large baked potato, shredded

1 tsp grated nutmeg

1/2 cup grated cheddar & parmesan cheese

4 eggs, whisked and seasoned

1 handful fresh parsley, chopped

1 tbsp garlic powder *optional

extra-virgin olive oil

2-3 tbsp butter

fresh lime aioli - recipe is here

Instructions: 

1) Preheat the oven at 200ºC.  

2) Preheat a frying pan with a drizzle of olive oil on medium heat, cook shredded potato for 3-5 minutes, add garlic powder, nutmeg and season.  Place the knobs of butter on the edge of the hash brown in the pan.  Put the pan into the oven while preparing to cook the veggies.  Bake the hash brown for roughly 5 minutes.  

3) Preheat another frying pan with a drizzle of olive oil on medium low heat, cook onion for 3 minutes.  Add capsicum and spinach,   cook for another 2-3 minutes.  Season.  

4) Transfer the cooked veggies to the hash brown pan.  Add the seasoned and whisked egg to the pan.  

5) Add the chopped cherry tomatoes and grated cheese on top.  Place the pan back into the oven and bake for roughly 10-15 minutes.  

6) Remove from the oven.  Garnish with some chopped parsley and extra grated parmesan.  Serve warm with the fresh lime aioli.  Happy Brunch!! 

veggies frittata n' hash brown crust served with fresh lime aioli

veggies frittata n' hash brown crust served with fresh lime aioli

Fragrant Spicy Veggies with Lettuce Wrap

The holidays are coming.  I'm sure many of us have already started our holiday menu planning.  This dish is great as a starter.  It actually came to mind because I got some lettuce that I was desperate to get rid of.  Plus I didn't want to eat a salad that is made with lettuce for the next three days.  And I certainly don't want to put any of my food to waste.  

So I remember this delicious Thai dish that I used to love -- minced spicy pork with lettuce wrap.  I recall all those lettuce greens served on the side.  So this is a veggie version of that.  :) And this dish is another perfect leftovers recipe.  I think most meat eaters would love it too because the taste is just phenomenal plus it looks presentable. ;)  I highly recommend you to try making it.  

Happy Holidays! 

Love,

Cindy x

Fragrant Spicy Veggies with Lettuce Wrap

 

Servings: 2-4 persons

Preparation Time: 10-15 minutes

Cook Time: 15 minutes

Ingredients: 

1 eggplant, diced

1 zucchini, diced

1 cup corn

1 capsicum, diced

1 bunch string beans, chopped into small bits

2 garlic clove, finely chopped

1 red chilli, finely chopped

1 bunch spring onion, finely chopped

1 tbsp minced ginger

1 tsp brown sugar

2 tbsp sesame oil

1-2 tbsp fish sauce* (optional) 

1 lime zest & 1/2 lime juice

1 tsp sesame seeds

2 tbsp thai basil pesto

1 bunch fresh lettuce leafs 

extra-virgin olive oil

Dipping Sauce Ingredients: 

1 tbsp brown sugar

2-3 tbsp soy sauce

1 tbsp fish sauce* (optional) 

2 tbsp sesame oil 

2 tbsp extra virgin olive oil

1/2 fresh lime juice 

1/2 chopped chilli

2 tbsp chopped spring onion or coriander 

Thai Basil Pesto Ingredients: 

1 bunch thai basil

1/2 green chilli and 1/2 red chilli 

1 garlic clove

extra-virgin olive oil

Instructions: 

1) Preheat a frying pan with olive oil on medium heat, cook eggplant for 3-5 minutes first.  Then add the chopped vegetables such as corn, beans, capsicums, and zucchini.  Cook for another 3 minutes.  Reduce heat to medium low.  Add a splash of fish sauce, sesame oil, and brown sugar.  

2) Add the chopped garlic, spring onion, ginger, and chilli.  Cook 3-5 minutes.  Add basil pesto and fresh lime juice and zest.  Season.  Stir and cook for 1-2 minutes more to allow all the flavors to come out.  Heat off.  Set aside. 

3) Sprinkle some sesame seeds on top and garnish with some coriander if you like. I didn't have any so I skipped that. 

4) Serve this fragrant spicy veggies with some fresh lettuce leafs and the sweet and spicy dipping on the side.  Enjoy!

Fragrant Spicy Veggies with Lettuce Wrap

Fragrant Spicy Veggies with Lettuce Wrap

Fragrant Spicy Veggies with Lettuce Wrap

crispy tofu and soba salad with spicy miso-lime dressing

This is another no-brainer salad recipe.  It might take a bit of time for preparing the crispy tofu BUT it's all worth it.  This is the kind of salad that any meat lovers would appreciate because it is just so tasty.  The steps are simple and let me go straight to its recipe.  

Stay warm everyone!  

Cindy xx

Crispy Tofu & Soba Salad with Spicy Miso-Lime Dressing

Servings: 2 small bowls for 2 persons or 1 large bowl for 1 very hungry person 

Preparation Time: 10-15 minutes

Cook Time: less than 10 minutes

Ingredients: 

100g cooked soba, rinsed with cold water and drained

1/2 carrot, julienned 

50-80g extra-firm tofu, cubed

1/2 cup panko breadcrumbs

1 whisked egg

1-2 tbsp garlic powder

1 tbsp paprika

1 large bowl mixed greens

1 handful chopped spring onions

1 tbsp sesame seeds

2 tbsp extra-virgin olive oil

Miso dressing ingredients:

2-3 tbsp white miso paste

1/4 cup water

1/2 garlic clove, finely chopped

1/2 green and 1/2 red chili, finely chopped

1 tsp fresh grated ginger

1 fresh lime zest and juice

1-2 tbsp honey

1-2 tsp sesame oil

Instructions: 

 1) Mix breadcrumbs, garlic powder, and paprika in a regular size bowl.  Season.  Mix well.  

2) Whisk an egg in another bowl, coat the tofu with egg first then follow by coating with breadcrumbs.  Set aside. 

3) Preheat a frying pan with oil on medium-low heat, cook the tofu for 1-2 minutes then turn to the other side and cook for 1 minute.  (Make sure you don’t burn the tofu.  If your oil is too hot, then reduce your heat) 

4) For the dressing, mix all ingredients in a small bowl.  

5) Get a large bowl, add the mixed greens, carrots, and soba noodles.  Mix well.  

7) Place your crispy tofu on top of the salad and garnish with some chopped spring onions and coriander(optional).

8) Serve with a twist of lime juice, a drizzle of olive oil, and the spicy miso-lime dressing on the side.

Crispy Tofu & Soba Salad with Spicy Miso-Lime Dressing