Chicken Patties in Tomato Sauce and Herbs

Last night I made Chick Pea and Chicken Patties and this morning I make this tomato sauce to eat with the patties. As much as I can, I would like to avoid from having process foods and have everything fresh. So, here we go, my tomato sauce from scratch.

3 large tomato, roughly chopped
3 large garlic, minced
Salt and pepper for taste
A handful chopped rosemary
A handful chopped thyme
Half cup of water
2 tbsp oil

1. Heat your sauce pan and at the oil
2. Add the garlic until a slight brown and add the tomato
3. Add water and use wood spatula to stir the tomato
4. Add the rosemarry and thyme, you may substitute this with other dried herbs too
5. Once the sauce has already form, add the patties and mix it well
6. Add salt, pepper and taste it

Antipasto: Insalata di Granchio Con Crespelle (Crab Salad with Crepe)

I made this for my breakfast. Just try out something new and it turn our really delicious. So, I think you guys should try this delicious appetizer at home too.

The filling:
300g crab meat, substitutely you can use crab sticks/filament
1 big red onion, diced
1 medium size white radish, shredded
4 garlic, chopped
1 small green bell pepper, diced
1 tbsp dried shrimp
2 tbsp olive oil
Salt & pepper

The crepe:
200g wheat flour
1 egg
1/2 tsp soda bicarbonate
Pinch of salt
Water
Butter

Making the filling:

1. Add the olive oil and saute the garlic. Then add the diced onion and the dried shrimp.
2. After the beautiful smell come out, add the small bell pepper and the white radish
3. Then add the crab meat and you can add some extra olive oil if the mixture is too dry.
4. Season with some salt and pepper. Nah! Its ready.

Making the crepe:

1. Mix all the ingredient and make sure the crepe batter is light and smooth
2. Heat you non-stick crepe pan and add the butter
3. Turn the fire to medium heat, and layer the crepe batter on the pan thinly.
4. Once the bottom side is done, turn the crepe to another side and its ready.

Then, place the ready crepe on a flat surface. Bring the filling to the centre of the crepe and you roll it like Asian spring roll. Voila! Its ready. Your very own Insalata di Granchio Con Crespelle

Appetizer: Italian Style Baked Mussels

Tender mussels are mixed with herbs and parmesan cheese and baked until golden. Baked mussels will delight your tastebuds

1 kg, fresh Mussels
20 g parsley, fresh and chopped
1 clove garlic, chopped
1 chili pepper, deseeded and chopped
180 g Bread crumbs
Parmesan cheese, freshly grated
75 ml Extra-virgin olive oil

Heat the oven to 200°C /180°C fan/ 400°F, gas mark 6.

Scrub the mussels well with a small metal brush and wash under running water. Put into a large pan and cover with water, put a lid on the pan and bring to a boil over high heat.

Cook until the mussels open (throw away any that do not open). Drain (keep1 cup of the cooking water and drain to remove any impurities), then remove the empty halves of the shells and place the halves containing the mussels on a baking tray.

Wash the parsley, shake dry and chop finely. Heat 45 ml of extra-virgin olive oil in a frying pan and fry the breadcrumbs, stirring, until golden brown. Mix together the parsley, chilli, breadcrumbs, Parmesan cheese, garlic, 30 ml of extra-virgin olive oil and the mussel water until you have a moist mixture that holds together. Season with salt and pepper.

Place a little of the mixture on top of each mussel and press down slightly. Put the baking tray into the preheated oven for about 2 minutes, until the gratin topping is nicely browned. Serve hot.

The recipe was taken from https://www.finedininglovers.com

Fried Penne Rigate with Crab Meat

Hi all, this is not Italian (I guess). But I love to cook Italian pasta with Asian twist. I woke up a bit late this morning and just simply throw whatever I can grab from my fridge. So, here we go, a Fried Penne Rigate with Crab Meat for my today's lunch box. 

Ingredients:

3 handful of Penne Rigate
1 handful of crab meat
1 handful of chives
2 handful of chopped cabbage
3 or 4 cloves of garlic, crush it
2 tbsp of olive oil
1 egg
Salt, to taste
Water (optional)

1. Prepare your Penne Rigate as per instruction on the pack.
2. Use a flat cooking pan , add the olive oil and heat it.
3. Add the egg and do it like a scrabble egg and add the garlic.
4. Add the cabbage and crab meat. If its too dry, add a little bit of water
5. Add the ready cooked Penne Rigate and mix all the ingredients together (I slow down the fire at this time)
6. Add the handful of chives (optionally u can us scallion, but I don't really like the smell in my fried pasta) and your meal is ready to be serve. 

Personally, I love the smell of garlic in this fried pasta. You may add mussel or prawn if you have it in your fridge.

Bon appetite !