Chicken asparagus spaghetti in light creamy mushroom and leek sauce

Pan seared chicken breast fillet and sauté asparagus served with mushroom n leek pasta in light cream sauce! Recipe reference: Gordon Ramsay's Ultimate Cookery Course cookbook.

One of my easy to cook meal on weekday night!

Baked Pasta with Homemade Tomato Sauce

Baked macaroni with homemade tomato minced meat sauce! Brought this to work few days ago for lunch to share with my colleagues. They love it! Here's another easy recipe to try!  

Cheesy baked macaroni with rich meat sauce is so irresistable!

Cream of Chicken Macaroni Soup

Chance upon a youtube video using Campbell's soup to cook macaroni! After visualising it, I think it will work so decided to give it a go. This is a very easy meal to cook, especially when you want to clear off leftover like roast chicken, ham, sausages and veg! You can simply add anything you like. Verdict: Very delicious! A hearty and satisfying bowl of macaroni soup! Glad I try it.  

I have not been using any camera for my food pictures, all taken by my iphone 5! So please bear with the not so sharp picture ok! Recipe was updated on my dayre.me/wensdelight too! 

Penne in Spinach Basil Pesto Sauce with Grilled Chicken

Pesto Pasta is my all time favourite! Love the rich, garlicky and nutty flavour of pesto. This version added spinach so is not too overpowering by basil.

Penne Pasta in Spinach Basil Pesto Sauce with Grilled Chicken Breast Fillet

Photos taken with Iphone 5 

Vongole - Clam Pasta

Recipe requested by Florence. Happy cooking!



Ingredients: (Serve 2-3)
200g Pasta (Spaghetti/Linguine)
50ml Olive oil
2 cloves Garlic (sliced)
50ml White wine
150ml Chicken stock (150ml water + 1tbsp Maggi concentrated chicken stock)
300g Frozen clam with shells
2 tbsp Chopped fresh parsley
2-3 tbsp Parmesan cheese
1 tsp Dried chilli flakes
1 tbsp Chopped botton mushroom (optional)
Salt and black pepper to season

Method:
1. Half cooked pasta in large pot of water with some salt and oil, drained & set aside.
2. Heat oil in pot, saute garlic till fragrant. Add in clams, mushoom & chilli flakes. Then drizzle in white wine. Cook for 1 min.
3. Add in half cooked pasta, stir well and add in chicken stock to simmer for awhile till pasta and clams are cooked. Season with salt & pepper.
4. Stir in chopped parsley and parmesan cheese to serve.

Pasta with Prawn and Pine Nuts

10th Apr 2010

One of my weekend cooking, yeh... I'm still crazy for pasta. A nice prawn pasta recipe to share adapted from Chef' Yong's Pasta with crabmeat and white wine sauce. Enjoy!




Ingredients: (Serve 2-3)
1/2 pkt Cooked spaghetti
60ml Olive oil
1/2tbsp Chopped garlic
100g Baby asparagus, cut into 3cm length
10nos Cherry tomatoes (halved it)
200g Fresh prawn
1tbsp Chopped fresh basil
50ml water + 1tbsp Maggi concentrated stock
1/2tsp Salt
Black pepper
2tbsp Pine nuts, toasted
2tbsp Parmesan cheese

Method:
1. Heat oil, saute garlic & tomatoes till fragrant. Add in prawn and asparagus, season with salt and pepper.
2. Add in cooked spaghetti and chicken stock, simmered till prawns are cooked.
3. Add in basil and parmesan cheese toss well. Serve with toasted pine nuts & garnish with parsley.

Pork Chop & Mushroom Linguine In Tomato Sauce

This evening's dinner was prepared by me, I cooked pasta again. I notice I been craving for pasta recently as I been cooking it weekly for the past 3 weeks. From spaghetti to penne now linguine, next week is what ha... LOL!

It's a fast meal to put up as I have ready homemade tomato sauce in my freezer. Though it's simple but still a lot of cleaning up to do... my kitchen was so oily after cooking. Instead of letting my aunt to rest in the end gave her more troubles. After cooking I quickly cleaned up and mopped the floor but she mopped again as she felt it's still oily (hehe..failed her QC check). Luckily was worth the afford after all as she gave thumb up for my pasta.


Basic pasta recipe from Chef Yong. (I've made amendment to cater to my available ingredients & portion)
Ingredients (Serve 2):
Pasta:
120g Linguine (Cook for 5mins, drain & set aside)
2tbsp Extra Virgin Olive Oil
1clove Garlic (chopped finely)
100g Fresh Button Mushroom (sliced)
5-6nos Thai Asparagus (cut lengthwise)
600ml Basic Tomato Sauce
1cup Water
50ml White Wine
Chopped Parsley (for garnishing)
Salt & Pepper

Pork Chop:
2pcs Pork Chop
3/4tsp Dijon Mustard
Salt
Coarse Black Pepper
1tsp Flour

Method:
1.Pan fried the pork chop over high heat for 2mins each side or till cooked. Dish out.
1. Use the same pan with pork chop oil, add 2 tbsp olive oil, saute garlic and mushrooms till fragrant.
2. Mix in tomato sauce, wine and water.
3. Bring to boil, add in the linguine & Asparagus.
4. Mix well and simmer for 2 mins.
5. Season with salt, vetsin & pepper. Toss well.
6. Serve with Pork chop and garnish with parsley.


This recipe originated from Chef Yong. I altered it to my liking & required portion.
Basic tomato sauce
Ingredients:
170g Tomato paste (exactly 1 can)
400g Chopped can tomatoes, juice reserved
1kg Fresh tomatoes diced
1L Water
300ml Extra virgin olive Oil
150g Onion (finely chopped)
150g Carrots (finely chopped)
150g Celery (finely chopped)
3pc Bay leaf
1tbsp Garlic (finely chopped)

Seasoning:
1tsp Maggi Concentrated chicken stock
1tsp Sugar
3tsp Salt
Pepper

Method:
1. Heat the olive oil in a saucepan. Sauté the garlic until fragrant and add in the onions, carrots, celery and bay leaf. Sauté until fragrant
2. Stir in the tomato paste and cook for 2 minutes until a bright red colour.
3. Pour in the chopped tomatoes, juice, fresh tomatoes and water, bring to boil and simmer for 20min. Add seasoning.
4. Cool and chill/freeze the tomato sauce. Use as when needed.

Note: The above quantity will let you have 2.4L (4packs of 600ml) of tomatoes sauce.