shallot

an alternative to ketchup...

Last night, I attended a new vegetarian restaurant's food tasting event organized by Green Monday in North Point.  The restaurant is called InnoVeggie.  Before I ramble on, I would like to thank Green Monday for having me there.  It was lovely because I had the opportunity to meet many like minded people.  And the food was divine.  I can see why the restaurant is called InnoVeggie as I was struck by some of the dishes' great taste with the simplest ingredients.  If you are a vegetarian and you happen to be in Hong Kong, perhaps you can check this place out.  :) The spacious interior is bright and clean with a simple and modern decor.  Anyways, you get the gist.  I'm sure all the other bloggers and medias would explain much better than me here.  So let me show you what I made today instead. ;) 

Today, I made a super easy brunch that require only a few key ingredients.  Anyone is capable to make this dish to taste superb.  I got inspired by Bon App├ętit Magazine.  I don't normally use ketchup but I do love the taste of tomatoes.  We all know that eggs and tomatoes go hand in hand apart from fries.  So, this dish is a perfect and healthier choice for the ketchup lovers. 

InnoVeggie restaurant is located in North Point, 2-4 Fort Street.  

today's easy brunch ingredients

Servings: 1 person

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients for today's brunch: 

10 cherry tomatoes, halved

2 shallots, thinly sliced

1 bunch chopped parsley

2 sun dried tomatoes, thinly sliced

2 eggs

1/2 lemon zest

1-2 tbsp red wine vinegar* 

extra-virgin olive oil

* optional if you like vinegar 

Instructions:       1) Preheat a frying pan with a little olive oil on medium low heat, cook the shallots and sun dried tomatoes for 1-2 minutes.       2) Add the cherry tomatoes and red wine vinegar.  Cook for 5 minutes.  Heat off.  Season. Set aside.       3) Make a scrambled egg or omelette and pour the tomato mixture on top.  Garnish with some chopped parsley and lemon zest.  

Instructions: 

1) Preheat a frying pan with a little olive oil on medium low heat, cook the shallots and sun dried tomatoes for 1-2 minutes. 

2) Add the cherry tomatoes and red wine vinegar.  Cook for 5 minutes.  Heat off.  Season. Set aside. 

3) Make a scrambled egg or omelette and pour the tomato mixture on top.  Garnish with some chopped parsley and lemon zest.  

summer veggies ...  hmm hmm hmm

a summery pasta is on the way...

Another summer dish that is packed with love.  This dish is high in fibre and low in calorie.  If you are concern about your carbo intake or weight, maybe you can consider having it for lunch.  As a vegetarian, a pasta dish usually fills me up and provides enough energy throughout the day.  I don't normally feel hungry until much later in the evening.  Oh, I also made a fresh juice with beetroot, orange, apple, lemon, ginger, and celery to go with my meal.  Not so shabby today.  ;)

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients: 

4 large tomatoes, skin removed*, chopped

4 sun-dried tomatoes, chopped

2 garlic cloves, finely chopped

2 shallots, finely chopped

1 tbsp caper, rinsed

1/2 lemon zest

1/2 lemon juice

1 bunch fresh parsley or basil, chopped

200g spaghetti, cooked according to the package label

extra-virgin olive oil

* To remove the skins of the tomatoes, I used a knife to mark an X at the bottom of each tomato.  Place them in hot water for a couple of minutes then peel off the skins from the bottom.  

Instructions: 

1) Preheat a frying pan with olive oil on medium-low heat, add the chopped garlic and sun-dried tomatoes.  Stir and cook for 3-5 minutes on preferably low heat to avoid burning.  Heat off after the garlic and sun-dried tomatoes are cooked. 

2) Add the capers, chopped shallots, and tomatoes.  Mix well and season. 

3) Add the cooked pasta with the tomato mixture and mix well.  Transfer to a serving plate.

4) Transfer to a serving plate.  Garnish with some chopped parsley and lemon zest.

5) Add a splash of olive oil and a twist of lemon juice before serving.