Posts Tagged ‘asparagus’

Friday’s Lunch & Dinner

March 8, 2010

Favourite Lunch Option – Paella

Yummy Spanish Paella from the Market. Really good! The French lady sells only Paella and the condiments to make it. She has 2 giant frying pans, each pan the size of a table. This is one of my lunch favourites and least expensive. It is sold packed full of fresh prawns, squid rings, baby squids, mussels and chicken. She tends to give more seafood than rice when I actually preferred the rice because it had soaked up all the savoury goodness from the seafood. Heh. Gets sold out pretty early!

Experimental Dinner – Bacon, Mushrooms, Asparagus and French Toast

Bacons with Asparagus or Mushrooms or French Toast never goes wrong! Found a bunch of asparagus from the Market and coupled with the bacon I got from the stall (mentioned in the previous post), I decided to cook something different. I got hold of some fresh chanterelles (caught W looking at them once), brown button mushrooms and another mushroom (which tastes like shitake). And since I was feeling adventurous, I also bought a tub of freshly made creme fraiche to make french toast for breakfast. However, after going through some blogs, I have decided to make the french toasts for dinner instead! I am so glad I did it. The sweet creamy texture of the french toast goes really well with the salty bacon! All thanks to the amazing creme fraiche! With it, I also made a mushroom sauce with the mushrooms. It was a great dinner and quick to prepare too!

Mushrooms Recipe

> 2 Tbsp Butter (I use lightly salted)

> 5 medium sized brown button mushrooms / 1 Handful of Chanterelles / 5 medium size shitake mushrooms / or any mushrooms

> 1 Tbsp fresh cream

> pinch of salt

> pepper (optional)

Wash the mushrooms. If you are using Chanterelles, give it a quick brush or quick wash (drain with kitchen towels). Melt the butter and skim off the milk solids to leave the golden liquid behind. Toss in the hard mushrooms first and fry for 2mins followed by the soft mushrooms. As the mushrooms begin to shrink and brown, stir in the cream. The mushrooms would release some juice and a sauce is formed. Add salt and pepper to taste. You do not want the mushrooms to overcook and turn mushy. Take mushrooms off the fire once a thin film of sauce is formed at the base of the saucepan. It would continue to cook on its own.

Asparagus Preparation

Break the dry end of the asparagus. It would break naturally at the most tender section. If you are getting large spears, use a vegetable peeler and peel away the ‘skin’ 5cm away from the tip of the spear to the end. Heat up a frying pan. Add olive oil. Fry up the bacon slices (if you have) until brown and move to serving plate. With the remaining oil (flavoured by the bacon), toss in the Asparagus Spears. If the pan dries out, add a little water. The water would make a sauce to aid the cooking of the asparagus. Once the asparagus has turned deep green and soft, move to serving plate.

French Toast Recipe

> see following post


asparagus, mushroom & cheese sandwich

August 3, 2009

Mushrooms with Cheese. This will never go wrong. W was resistant to mushrooms in sandwiches initially but I decided to go ahead and stuff them in. Heh. RESULT. He loves it now!



> Organic Asparagus . Organic Aragula . Brown Button Mushrooms

> Organic Cranberries . Organic Sunflower Seeds (toast) . Walnuts (toast)

> Herb Brie . AMD Cheese . Mozzarella Cheese

> Jap Mayo

> Light Rye Bread

Spread Jap Mayo on the inner sides of the Bread. Lay the Aragula followed by the Asparagus. Add Brie (think food glue). Lay the mushrooms and sprinkle the seeds, nuts and cranberries over. Add the AMD Cheese and Mozzarella Cheese and cover with the other slice of Bread. Place on the Sandwich Press and watch the cheeses melt!

I love Brie for their ‘creaminess’ and it goes really well with the mushrooms. If I prefer a stronger flavour to it, I’ll add stronger cheese like AMD Cheese or Mature Cheddar to add more depth. Mozzarella Cheese gives the extra chewiness.

Also, Mother In-Law was pretty concerned about preservatives in food recently. Hence, I’ve cut down on the meats and weighed in on organic vegtables. But think W is getting tired of the greens so I’ll be popping down town soon (maybe Three Sixty in Ion) to get more interesting meats, cheeses, breads and Basil to spice up the sandwich!

The idea of mushrooms and cheese was so enticing that I had to make one for myself too! Heh.


I woke up at 6.20am THIS MORNING to make these sandwiches! The sky was pretty dark still, hence the poor lighting quality of the photographs. But don’t be fooled by the pictures. You should try it. It was really delicious!

Onion Sandwich + Asparagus Sandwich

July 3, 2009

breakfast sandwich-caramalonionasparagus-1

Did a duo today. Bought beautiful gleaming white onions yesterday for the lunch sandwich. BUT one onion yielded a portion sufficient for ONEĀ  sandwich only (didn’t read the recipe). Argh! And I refuse to spend another 40 minutes caramelising the onions at 10.00pm at night! Fortunately, I bought some beautiful Asparagus yesterday which came to my rescue. Heh.

The caramelizing process was 40mins! I got a stool and sat there stirring non-stop to brown the onions. Haha. And it was amazing to see how the big onion shrunk to a Tbsp heap of onions only! But it was worth it. The onions were sweet! Think I should try out the purple onions next time to check out the difference and also add some balsamic vinegar to give it a little twang.

breakfast sandwich-caramalonionasparagus


> 1 Big White Onion (for 1 sandwich)

> Pepper Brie and Low Fat Mild Cheddar

> Raisins

> Organic Spinach (salad type)

> Japanese Mayonaise

> Olive Oil (or Butter)

Half the onion and slice thick (I like it aprox 5mm). Pour 1 Tbsp of Olive oil into the pan and add the onions. Stir the onions non-stop over low fire for 40mins until brown. Let cool. Oil the bread on the sides that would be in contact with the sandwich press. Spread a layer of mayonaise on the other sides. Lay the bread with mayo face up and spread the spinach. Lay the cheese on top. After which, lay the onions and raisins. Cap with the bread and TOAST!

As you can see in the pictures, the ingredients were set aside the night before. It was a breeze to prepare the sandwiches in the morning!

The cheese kept really well despite being sliced the night before. Do note that the soft Brie tend to ‘re-stick’ so I alternated between the cheddar and Brie to make sure it didn’t stick and it worked.