RECIPE: Good pasta recipe in Singapore - Creamy Blueberry Pasta

Recipe was adapted from https://marlameridith.com/




Creamy Blueberry Pasta

Recipe by Nicholas

I have some left over blueberries from making pancakes. I was thinking to myself, if only i could incorporate these into my pasta! After some research, i found this good recipe and i added mushrooms to mine. Anything with mushrooms is good, right?

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: 1
Ingredients
  • 1 Ounce Spaghetti
  • 1 Cup Fresh Blueberries
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Uunsalted Butter
  • 1 Clove Minced Garlic
  • 1/4 Cup Cooking Cream
  • 1/4 Cup Grated Parmesan Cheese
  • 1/4 Cup Grated Mozarella Cheese
  • 1 Tablespoon Salt
  • 1 Tablespoon Pepper
  • 1 Cup Assorted Mushrooms
Cooking Directions
  1.  Cook the Spaghetti in a pan for around 10 minutes to achieve al dente texture. Please read the instructions on the box/packaging of your pasta for specific timings.
  2. Heat the olive oil and butter in a pan over medium heat. Add the garlic next and cook for a few minutes.
  3. Add the mushrooms next. Cook until they're soften.
  4. Add the cream & cheeses, bring to a simmer. Stir well until the cheeses melt & the sauce is well combined.
  5. Finally, Add the blueberries and cook them until they are hot but not bursting, a minute or so.
  6. Ready to serve~

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REVIEW: Good hawker food in Singapore - Sumo Big Prawn Noodle and Hill Street Tai Hwa Pork Noodles

Heard rave reviews about this super worth it big prawn noodles at ang mo kio. It's also all over social media! I went down during one of the evenings and there were like absolutely no queue. XD Lucky me! I heard that there's always long queue and that could take up to 45 minutes to 1 hour. The picture below did not show the food justice as i was surprised it came in such a large bowl. You could also see the generous amount of Clams and also the crayfishes surfacing on the soup. There are 3 cray fishes sliced into half in this bowl of soup. The bee hoon is well hidden beneath all these seafood goodness, and also the soup is actually kind of sweet. Very flavorful indeed. This crayfish beehoon soup costs me $13 and it is so worth it with these generous portion of seafood. Besides this, they also offer  Prawn Bee Hoon Soup ($5), Sumo Big Prawn Bee Hoon Soup ($8), Japanese Lala Soup ($6.90) and also Lobster and Big Prawn Soup  ($24.90).  Best time to go is probably during weekday evenings. 

Address: 628 Ang Mo Kio Ave 4, Singapore 560628
Opening hours: Tue-Sun 9am to 4pm and 4.30pm to 9pm
Closed on Mondays.



I also visited Hill Street Tai Hwa Pork Noodles during the evenings. Also no crowd at all. There's like probably 2-3 people ahead of me in the queue. :) What really attracts me to this place is that they actually gotten a a MICHELIN Star. I have never heard of hawker food getting michelin star. Correct me if i'm wrong. Anyways i think It will probably taste better with chili but I don't eat that~ anyways they have added vinegar into the sauce. Something normal stalls don't add. Noodles is springy and al dente on point. Everything is good from the pork to pork liver. Not sure why this is 1 Michelin star though but it is indeed yummy.

Address: 466 Crawford Lane, Tai Hwa Eating House #01-12 Singapore 190465 
Opening Hours: 9:30am – 9:00pm (Closed on 1st and 3rd Mondays of the month)





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RECIPE: CREAMY GARLIC MOZZARELLA MUSHROOMS PASTA

Recipe adapted from http://therecipecritic.com

Used Mozzarella instead of Parmesan cos ran out of it. haha. I do not think it will make much difference.
Even though the recipe only include mushrooms as the main ingredient, i added mine with meatballs, prawns and tomatoes as i prefer a variety of food. I feel like top cafes in Singapore should include a variety of pasta menu because there are so many different ways to cook pasta.

A photo posted by ⠀⠀⠀⠀⠀⠀⠀⠀⠀N I C H O L A S ⚡️🤴🏻 (@nickblitzz) on





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CREAMY GARLIC MOZZARELLA MUSHROOMS PASTA
Ingredients
  • 1 Ounce Spaghetti
  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Olive Oil
  • 1 ounce White mushroom
  • 1 clove Minced garlic
  • 1/2 cup Heavy cream
  • ¼ cup Grated Mozzarella
  • 1 ounce Softened Cream Cheese
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 1 Tablespoon Fresh chopped parsley for garnish
Instructions
1) Heat the butter and olive oil in a pan over medium heat. Add the mushrooms and garlic and saute until tender.2) Add the heavy cream, parmesan cheese, cream cheese, salt and pepper. Stir with the mushrooms and heat until the sauce is bubbly and smooth.3) Garnish with parsley and they're ready to be served!
Details

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 1

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REVIEW: The Daily Press and Atlas Coffeehouse

I am not sure when The daily press has these eggs benedicts on their menu. I was hesitant to try initially because it looks plain to me? Good food in Singapore is hard to find and The daily press has been introducing new food items, from pastas to now egg benedicts and white and black cold drip coffee. They also have seasonal food items like these. The daily press is also my go-to cafe to visit when i think about where to eat in toa payoh. It is definitely one of the top cafes in Toa Payoh. You can see from my pictures that the hollandaise sauce covers the poached egg generously. I like that the turkey bacon is Not that crispy. 

Address: 126 Lorong 1 Toa Payoh, 310126
Opening Hours: 10.30am - 9.30pm everyday




I also went back to the Atlas coffeehouse for lunch, This was after my second last exam. Here is the Barista breakfast! 2 espresso shot is everything for students like me.. Kept me awake till late night. Just what I needed! Now that exams are over~ I should cut down on coffee. 😆

Address: 6 Duke’s Road, Singapore 268886 
Opening Hours: Tues - Sun 8am – 5pm  
Closed Mon

Farmers pasta and barista breakfast coffee at atlas coffeehouse. This consists of spaghetti with asparagus, cherry tomatoes, basil and shimeji mushrooms and is also so so yummy.


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REVIEW: Otoko Ramen and Kanshoku Ramen Bar

So, the arm rest of my computer chair Broke. Wtf!! I had to go to queensway IKEA to get a new one. People actually suggested that i buy one at courts which is relatively nearer but..... i prefer to buy my furniture at Ikea even though it is slightly pricey. 

Address: #01-16, 321 Alexandra Rd
Opening hours: 11am - 10pm daily

Anyways i had dinner at Otoko Ramen which is at Alexandra Central that day. Alexandra Central is still a relatively new mall.. there wasn't much people eating at Otoko Ramen during dinner time. I ordered the shoyu ramen and gyoza. They also have free flow hard boiled eggs. The broth is alright. Would have preferred it to be thicker and more flavorful. The egg could have been soft boiled like onsen egg with the runny egg york. The noodles are al dente too. Having eaten ramen in japan makes me abit skeptical about the standards in Singapore. This bowl of ramen could have been better.



I have also went to the kanshoku ramen bar! Would have preferred them to serve the ramen slightly hotter but this is the Bomb!! The truffle is super prominent here and slurping the al dente noodles is so shiok! i can't even express the taste explosion in my mouth. The char siew is quite tender and easy to chew. :)

Address: ION Orchard #B3-18, 2 Orchard Turn Singapore 238801
Opening hours: 11am - 10pm daily




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REVIEW: Now Noodles+ and Waan Cha at Novena

Not sure why the workplace has power shutdowns often and we were also forced to take time offs and leaves, >.> Anyways due to that, i have time to go to Novena for lunch before heading home! Since the social media is raving about the mee tai mak with century egg, i have decided to drop by now noodles+ to try it out! Now Noodles+ is located at square 2.

Address: #02-65 Square 2, 10 Sinaran Drive, 307506, Square 2, 307506
Opening Hours: 11am - 9pm daily

The mee tai mak is well-cooked but i felt that the spiciness is too overpowering. It is like all i'm tasting is the chili. It does provide that extra kick for chili lovers but it's a no-no for me as i can't handle food that is too spicy! And it tastes the same with or without the century egg. lol It is also super overpriced at $9.80. They also offer dry mee siam, vegetarian mee goreng and heng hwa noodle soup at the same price. 




After that, i walked over to Novena Regency to buy some iced Thai milk tea. They have 3 different sizes and I bought the large one which is $3.80. 

Address: #01-45,, 275 Thomson Rd, Singapore 307645
Opening Hours: Mon - Fri 11.30am - 9pm
Sat - Sun 12pm - 7pm

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RECIPE: Balsamic Chicken Penne Bowl



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Balsamic Chicken Penne Bowl
I am still looking to explore recipes that includes Balsamic Vinegar. This one is really easy and people should try and cook it for themselves or families.

Ingredients
  • 1 ounce Brown Rice Penne
  • 4 tablespoons Balsamic Vinegar
  • 1 clove Garlic
  • 1/2 teaspoon Salt
  • 1/3 cup Olive Oil
  • 1 1/2 tablespoons Basil
  • 1 cup Chicken
  • 1 1/2 cups shredded or cubed mozzarella cheese
  • 1/2 cup crumbled feta cheese
Instructions
1) Cook the Brown Rice Penne in a pan for around 6 minutes to achieve al dente texture. Please read the instructions on the box/packaging of your pasta for specific timings. 2) In a large pan, add the vinegar, garlic, basil, and salt. When combined, slowly whisk in the 1/3 cup olive oil until the dressing is completely combined.3) Add the chicken and cook until its cooked.4) Add the hot pasta into the pan and stir until the sauce coats the pasta.5) Add the shredded or cubed mozzarella and the feta and toss quickly to combine before the cheese melts. 6) Ready to serve~

Details
Prep time: Cook time: Total time: Yield: 1 serving

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RECIPE: Balsamic Mushroom Pasta



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Balsamic Mushroom Fettuccine
Mushrooms have been one of my favorite food to eat, so i was kinda exploring different ways to incorporate it into pasta recipes. Happened to chance upon recipes of cooking it with Balsamic Vinegar. Correct me if i am wrong here but Balsamic Vinegar is commonly used in Salads? Anyways the result is just yummy! There's isn't an overpowering sour taste at all. :) I added chicken, ham and luncheon meat in my adapted version.
Ingredients
  • 1 ounce fettuccine pasta
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup baby portabello and button mushrooms, sliced
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons cooking cream
  • 1 tablespoon fresh parsley, chopped
  • 4 tablespoons Grated parmesan cheese
  • 1 pinch salt & pepper
Instructions
1) Cook the Fettuccine in a pan for around 10 minutes to achieve al dente texture. 2) Add 1 tablespoon of butter with olive oil and cook over medium heat. Add the garlic in once the butter has melted and cook for a few minutes. 3) Add the sliced mushrooms and toss to coat them in the butter and olive oil.Let them cook and brown for about 8 minutes.4) Pour the balsamic vinegar in and stir everything up. Cook for a few minutes more.5) Pour in the cream and Parmesan cheese and stir to combine. 6) Add the cooked fettuccine to the sauce and toss to combine. Add in the parsley and season to taste with salt and pepper.7) Ready to serve~
Details
Prep time: Cook time: Total time: Yield: 1 serving

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RECIPE: Balsamic Pasta with Garlic & Pine Nuts

Adapted from http://www.bakeyourday.net

Another Balsamic vinegar pasta recipe! Bought some tiger prawns from the market this morning and also to make use of the pine nuts that i have bought.

Balsamic Pasta with Garlic & Pine Nuts

Ingredients:


  • 1/4 cup olive oil, divided
  • 1 clove of garlic, minced
  • 1/4 cup pine nuts
  • 2 Tbs. balsamic vinegar
  • 1/2 tsp. sea salt
  • 1 ounce of fettuccine 
  • 2 ounces shredded Parmesan
  • Tiger Prawns
  • Portobello Mushrooms
  • Chicken drumstick meat 


  • Directions:

    1. Cook the Fettuccine in a pan for around 10 minutes to achieve al dente texture. 
    2. Heat the olive oil in a  pan and add the garlic. Stir frequently until the garlic is golden brown for about 8 minutes. 
    3. Add the balsamic vinegar, salt and pepper, pine nuts, mushroom, tiger prawns and chicken, stir to combine. Continue to cook until everything is cooked. 
    4. Add the cooked pasta and the Parmesan.
    5. Ready to serve~




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    REVIEW: Kitchenette and Memento Patisserie Cafe

    Just finished my first exam for this year the other day. 2 more to go. :( Decided to continue my novena/newton food hunt, so i came to Kitchenette for lunch. It's a bottleshop, bakery and bistrot in one. First impression of the place is that it is rather small and dark with minimal lighting and there's a full wall of bottles of wine. Guess people can come at night for a drink or something since they close at 10pm. Their staffs were friendly and attentive but waiting for food is rather long. Do note that they only accept cash or masters/visa. No nets. lol 

    Address: 1 Goldhill Plaza, Singapore 308899
    Opening Hours: 8:30am - 10pm daily

    I ordered the Kitchenette breakfast set! Scrambled eggs on homemade bread, crispy bacon, veal sausage, green spinach and portobello. The only outstanding food item here are the scrambled eggs. 


    Went to menmento patisserie cafe for desert and also to leech on their free WIFI. Turns out that they do not have their own WIFI but then you can log on to wireless@SG. The cafe is rather quiet after lunch hours with random om/ol popping by for deserts and coffee. Skiving during working hours? 

    The cafe is super spacious and they have put up simple decorations to spiced up their space. While it is a an ideal place to work on your assignments or study. they could have more food varieties and desert options for people to choose from. 

    Address: Carnhill Community Club, 1 Anthony Rd, Singapore 229944
    Opening Hours: 10am - 8pm daily


    Passion fruit tart! The tanginess is just right!


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    REVIEW: Giving away unwanted items to The Salvation Army/What I ate for lunch at Grub?

    I collected CDs, DVDs and random concert BR discs over the years. I moved to the back of the house a few years back because the noise that i have to endured through everyday is just TOO much. I don't care if it's just a freaking small room as long as I can have my peace and quiet every night. All these unwanted stuffs is just too much as well! So i googled where can i give them to? There's a Malay place who comes to collect such goods but they do not accept digital items, so the salvation army is a good choice? I had like 4 bags of such things which includes books and toys as well. Feels good to give away knowing that it may help someone or give someone joy. Do check out the link here if you're interested to know where the donation in kind booths are located at.

    After that, we were deciding on where to have lunch? I remembered that i have not been to Grub cafe at Bishan-Ang Mo Kio park in ages and also the last time it was pretty quiet. Totally did not expect it to be crowded on a weekend morning. XD Anyways, we ordered cappuccino and iced long black because we needed our caffeine fix. Ordered mentaiko fries to munch on as well. Perfectly golden brown fries drizzled in mentaiko sauce and topped with seaweed. You can also dip into the sauce in a small tray. For main dishes, we ordered sakura ebi pasta and chili crab pasta. Totally did not expect the chili crab to have an entire crab on top. xD What a satisfying lunch! 






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    RECIPE: Beetroot Fettuccine - PINK PASTA

    Recipe Adapted from: http://www.thekitchn.com

    Was inspired by the beetroot risotto from a certain cafe that i do not remember. XD Decided to google how to make the same for pasta! Look at that beautiful shade of dark pink.

    Beetroot Fettuccine

    Ingredients:

    • 1 pound regular Fettuccine
    • 1 clove of garlic
    • 1/2 cup raw pine nuts
    • 1 large cooked and peeled beetroot
    • 1/3 cup olive oil
    • 2 tablespoons balsamic vinegar
    • Sea salt
    Directions:

    1. Cook the Fettuccine in a pan for around 10 minutes to achieve al dente texture. 
    2. Meanwhile, cook the garlic and pine nuts with olive oil over low heat for around 1 minute or until they're brown.
    3. Place these into the blender with the beetroot, olive oil and balsamic vinegar until they're smooth. Season with salt. 
    4. When the pasta is ready, toss with the pesto and season to taste with sea salt. Serve hot. 
    5. Ready to serve~







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    RECIPE: Linguine alla Salted Egg Yolk Carbonara

    Recipe adapted from : https://beyondnorm.com

    Singaporeans are obsessed with the salted egg york, we have everything salted egg Yolk from egg tarts, toasts, egg benedicts, pastas, etc! So, i am jumping on the bandwagon late with this recipe of Linguine alla Salted Egg Yolk Carbonara.

    Linguine alla Salted Egg Yolk Carbonara

    Ingredients:
  • 100g of Linguine
  • 2 Tbsp olive oil
  • 3 large eggs (raw)
  • 4 salted eggs (boiled)
  • 50g+30g parmesan or pecorino cheese (finely grated)
  • 50g of mushrooms (I used Enoki Mushrooms)
  • 25g butter 
  • Salt and pepper to taste
  • Parsley (chopped)
  • Chicken, ham and carrots


  • Directions:
    1. Bring a small pot of water to a boil.
    2. Add salted eggs to the boiling water and boil for around 10 minutes.
    3. Remove salted eggs after 10 minutes. 
    4. Remove the yolk from the whites and put in a bowl. 
    5. Add the eggs and parmesan next. Blend until it became as smooth as possible.
    6. Cook the linguine in a pan for around 10 minutes to achieve al dente texture. 
    7. Drain the water after 10 minutes and set the linguine aside.
    8. Next, add the butter into the pan. 
    9. Cook the mushrooms, chicken, ham and carrots for around 5 minutes.
    10. Add salt and pepper to taste. 
    11. Put the linguine into the pan.
    12. Pour in the eggs and cheese mixture as quickly as possible and using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
    13. Garnish with parsley.
    14. Ready to serve~

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    RECIPE: Red Wine Linguine

    This recipe is adapted from Red Wine Spaghetti.

    You may have read the previous post about Red wine tomato pasta. That was inspired by this.

    This variation is also called Linguine All'Ubriaco. It translates as Drunken Linguine.It is a bit different as you cook the pasta in Red Wine to achieve a Magenta color. You cook both the Linguine and ingredients in red wine and they absorb the red wine to bring upon a subtle sweetness in taste.

    Red Wine Linguine
    Ingredients

    • 4 cups water
    • 1.5 cups of Red Wine(Can use any brand)
    • Linguine
    • 2 tablespoons olive oil
    • 2 clove garlic, thinly sliced
    • 2 tablespoons butter
    • 1/2 cup flatleaf Italian parsley
    • 1/2 cup parmesan
    • 1/2 cup Chicken and mushrooms


    Directions

    1. Pour  cups of water in a pan, followed by 1.5 cups of red wine. 
    2. Cook the linguine in that pan for around 10 minutes to achieve al dente texture. 
    3. Reserve 1/4 cup of the cooking liquid and drain linguine. Set aside.
    4. Cook garlic in a pan with olive oil for about 2 minute.
    5. Add the reserved cooking liquid and any other ingredients(Chicken & Mushrooms) to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
    6. Add the butter and stir until it melts into the pasta.
    7. Add salt and pepper, parmesan, and parsley and stir to combine. 
    8. Serve on its own or top with more parmesan and parsley.
    9. Ready to serve~




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    RECIPE: Red Wine-Tomato Pasta

    Recipe adapted from http://www.myrecipes.com

    My mom recently bought a bottle of red wine from duty free shop at the airport when she's back from China and i remembered i ate the white wine spaghetti from the clueless goat cafe before. So why not make a red wine pasta? This one was not purely red wine as it's a tomato based sauce recipe. This was delicious. You could taste the sweetness of the red wine in the ingredients. Look at how deep red the mushrooms and chicken are. Soaked with red wine goodness. :)

    Red Wine-Tomato Pasta

    Ingredients:

    • 1 clove of minced garlic
    • 2 tablespoons olive oil
    • 1/2 cup red wine
    • Tomato sauce
    • 2 crystal sugar
    • Pepper
    • Linguine
    • Feta Cheese and Parmesan Cheese
    Directions:

    1. Cook linguine in a pan or pot of salted water for around 10 minutes to achieve al dente texture. 
    2. Cook garlic in a pan with olive oil for about 1 minute.
    3. Pour the wine in and the ingredients and sugar. I used chicken and mushrooms here. Reduce heat to medium low and simmer for about 20 minutes. There should be a little to none red wine left when it's done. 
    4. Stir together hot pasta, feta cheese, and Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. 
    5. Ready to serve~



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    RECIPE: Linguine ai Funghi – Linguine with Mushroom Sauce

    This recipe was adapted from http://thetuscangun.com.

    Mushrooms are my favorite! So i started to research on what i can make with just mushrooms, and that's where i found this easy and quick recipe. You can use any kind of mushrooms for this recipe.

    Linguine ai Funghi – Linguine with Mushroom Sauce

    Ingredients:

    • I used white truffle oil, just enough to cover the base of the pan. 
    • Mixed mushrooms. I used Portobello mushrooms and Enoki mushrooms. 
    •  Sea salt and pepper 
    • 2 ounces of unsalted butter
    • Grated Parmesan cheese, plus more for finishing 
    • Any amount of Linguine, as long as you can finish it
    Directions:

    1. Cook linguine in a pan or pot of salted water for around 10 minutes to achieve al dente texture. 
    2. Heat olive oil in a large pan and cook the mushrooms for about 5 minutes until they're all soften.
    3. Season the mushrooms with salt and pepper. Add the unsalted butter and cook until the butter is melted for about 3 minutes. 
    4. Add the pasta to the sauce.   Add the parmesan and toss to coat the pasta in the sauce. 
    5. Ready to serve~




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    REVIEW: The Clueless Goat and Professor Brawn Cafe at Novena

    Visited this cafe for breakfast when i had my off day. Had to go for a dental appointment straight after this. Not sure what kind of theme they had going on in the cafe with that 'name' and also it is not really spacious. They also do not accept NETS/credit card payment so i had to go somewhere else to withdraw cash. Oh well.. i didn't have enough cash with me. Anyways, besides that i find that they had really affordable pricing for their food. 

    You can order usual brunch items like Ranchers Eggs for $8 and Eggs Benedict for $11.80.

    Address: 189 Thomson Rd, Singapore 307631
    Opening Hours: Tues - Thurs & Sun 8am - 6pm
    Fri - Sat 8am - 9pm

    You can also have a breakfast platter like what i ordered for only $13.80. Other cafes would have priced it at $15 or more. This British breakfast platter consists of scrambled eggs, chorizo (pork sausage), roasted tomatoes, streaky bacon, tater tots, sauteed cremini and toast. Highlight of this dish has to be the tater tots and sauteed cremini. Other wise, Nothing too fantastic. I also ordered a iced long black. 




    I came back to Novena for lunch. Went to Professor Brawn Cafe next.

    Address: 238 Thomson Rd, 02-78/79, Novena Square, Velocity@Novena, 307683
    Opening Hours: 11.30am - 9.30pm daily

    Business with a Cause Рwhen you dine at our caf̩ you are supporting Social Enterprises like us to fulfil a social mission of providing employment & social integration opportunities to Persons with Disabilities (PWDs).
    I feel like it's quite meaningful that they hire people with disabilities and provide them with opportunities. This is a very good rehabilitation for them as they can interact with people and to show them they can live normally. :)

    I ordered Grilled chicken with truffle sauce and salad for $12.90. Set lunch comes with drinks and soup of the day. I ordered pumpkin soup and orange juice. Couldn't really taste the truffle sauce. Lol but the chicken is good. There's also complimentary waffles with ice cream. good deal!




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    RECIPE: Quick creamy chicken pasta

    This quick and easy chicken pasta recipe is adapted from http://www.goodtoknow.co.uk

    Simple mushroom soup can also be used as pasta sauce. It is just so easy and good for people who wants a quick meal.


    Quick creamy chicken pasta

    Ingredients:
    • Penne
    • Chicken
    • Portobello Mushrooms, Prawns and ham 
    • 1 can of Campbell Premium Selection Wild mushroom soup 
    • Salt and Pepper
    • Parsley 
    • Feta Cheese
    Directions:
    1. Cook penne in a pan or pot of salted water for around 10 minutes to achieve al dente texture. Drain Well.
    2. Fry chicken, ham, mushroom, and prawns together. Season with salt and pepper.
    3. At the same time, boil the mushroom soup until it's boiling.
    4. Add ingredients on top and pour mushroom soup over everything.
    5. Garnish with parsley and feta cheese.



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    RECIPE: Easy Lemon Pasta with Chicken

    Chicken pasta Recipe adapted from http://www.foodnetwork.com

    Tbh, I have never added kind of fruit to my pasta dishes before. This is the first time i am adding lemon juice to the pasta. This recipe is interesting as there isn't any kind of sauce to it but lemon juice adds a hint of zesty taste to the overall taste. It is different and definitely refreshing. Didn't add red pepper flakes as i don't like spicy. I also feel like 1 lemon is enough for 1 serving.

    Easy Lemon Pasta with Chicken 

    Ingredients:

    • Penne
    • Chicken
    • Salt & Pepper
    • 1 clove of garlic 
    • Olive Oil
    • Parsley
    • One Lemon, juiced
    • Feta Cheese

    Directions:

    1. Cook penne in a pan or pot of salted water for around 10 minutes to achieve al dente texture. Drain Well.
    2. Season chicken with salt and pepper. Cook chicken in a pan until cooked. 
    3. Add the garlic to a pan with olive oil and saute until golden brown. 
    4. Mix all together.
    5.  Sprinkle in chopped parsley and feta cheese.
    6. Add the juice of 1 lemon and mix again.


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    REVIEW: Craftsmen Specialty Coffee at Novena

    My friend wanted to meet me for dinner the other day so i suggested this cafe called Craftsmen Specialty Coffee which is located at Novena. It's situated beside United Square and also  near to Udders. It was a weekday night but the cafe isn't crowded at that time. I think it must be because of the location and also the time i went there to eat. I was there around 7pm. 

    Anyways besides that, i enjoyed eating their White wine prawn spagettti  very much! Pasta was al dente and the prawns were succulent~! I have never had white wine sauce before but couldn't really taste any difference. There were also parsley, chili flakes, Parmesan and cherry tomatoes. It was overall a satisfying pasta dish. We also ordered orange juice, instead of coffee/tea as it was dinner time. Will have to visit another time to try out other dishes. :)

    Address: 173 Thomson Rd, 307623
    Opening Hours: Sunday - Thursday 8am - 9pm
    Friday - Saturday 8am - 10.30pm 







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