Cooking Lab - Grilled Lamb and Brussel Sprout Pizza

Cooking Lab - A Smashing Breakfast (酪梨牛油早餐吐司)

Picky P's favourite breakfast is the smashed avocado on toast and she is happily and willingly pay $9.99 at The Incinerator Cafe recently, I am more excited to re-create this at home. 

The avocado, feta and lemon on a crusty sourdough is such a delicious combination. It tastes great on its own but I prefer with prosciutto and a poached egg on top for good measure :)

我們超喜歡酪梨的，它的營養價值非常的高。這邊的早餐店都會把酪梨打碎得如泥跟吐司麵包吃。事實上，這真的很簡單做，再加上義大利火腿和波波水煮蛋，就是一道細膩鮮美的早餐。有人吃了兩份。。。

(c) GMV - Got My Vote! (*^◯^*)

I added some Italian prosciutto and an oozing poached egg for that extra oomph. It is totally tasty and I'd go back for second helpings. 

Seriously, this is the perfect lazy cafe-style breakfast in under 30 minutes.

Ingredients:

- 4 slices of sourdough bread

- 1 large avocado

- 1 lemon

- 50g Danish feta

- 10g Italian prosciutto

- 2 eggs

- 100g baby Kale salad

Methods:

1. Pre-heat the grill and lightly brush the sourdough bread with olive oil on both sides and toast for 1-2 minutes on each side.

2. At the same time crisp up the prosciutto slices under the grill.

3. Place chopped avocado and feta into a bowl. 

4.  Squeeze in half of lemon and gently mix together. 

5. Fill a saucepan with 1L of water. Bring it to boil and reduce to a simmer. Add 1/2 lime juice.

6. Poach the eggs for 2-3 minutes or until the whites are set but the yolks are still runny.

7. Remove with a spoon.

8.Liberally spread the sourdough toast with the smashed avocado mixture.

9. The smashed avocado toast tastes great as it is. It is perfect for vegetarians.

10.Place prosciutto slices on top to add extra flavour.

11.Gently place the poached egg on top.

12. Serve with baby kale salad.

Just a great savoury breakfast!

This is a really easy breakfast dish to make and absolutely perfect for a lazy weekend brunch. 

I highly recommend to make extra servings as it is great as a sandwich spread, salad topping or even as a healthy guacamole dip alternative! 

Published Recipe: A Smashing Avocado Breakfast

Dining - Freycinet Marine Farm (生蠔農場) @ Coles Bay

Do I need to say more?... Ah yes, these are oysters with smoked salmon & Brie cheese!!! The smoked oyster soup is quite decent too! 😊

來這就一定要吃比報紙更便宜的新鮮大生蠔。這裡零污染的水質清淨所以能育出肥大生蠔。

在開車的沿途中就看到指標一直指向這。當然堅持要進來吃吃。只能說價錢太公道了，味道太棒了。順便再打包半打外帶。心𥚃是幸福滿滿了

價錢實惠又新鮮肥美的生蠔！

Oysters with smoked salmon, Brie and chives $15.00/1/2 dozen

Special - Hot smoked oyster soup & roll $10.00

Cooking Lab - Caesar Salad with Grilled Lemongrass Chicken

Published Recipe: Deluxe Grilled Lemongrass Chicken Caesar Salad

Over the weekend, I created a luxurious version of the classic caesar salad, flavoured with grilled lemon-grass chicken, Italian Grana Padano and a rich creamy dressing.


(c) GMV - Got My Vote!

This is an easy, vibrant salad recipe that will impress your guests and it's one of my favorite salads. 

Ingredients:

- 2 baby cos lettuce 
- 300g lemongrass chicken 
- 100g Cherry tomato 
- 50g Anchovy 
- 150g Ham off the bone 
- 2 slices Italian bruschetta bread 
- 6 tablespoon caesar dressing 
- 50g Italian Grana Padano cheese 
- 50g shaved Parmesan cheese 
- 2 eggs 
- 2 tablespoon extra virgin olive oil 
- Salt and pepper 

Method:

1. Wash and rinse the baby cos lettuce and set aside.

2. Pre-heat the oven to 180C.

3. Bring a pot of water to boil, add a pinch of salt and the eggs and cook for 5 - 7 minutes.

4. Remove the eggs from the water and let them cool off.

5. Combine extra virgin olive oil with some salt.

6. Brush the oil evenly on the bruschetta breads.

7. Bake for 5 minutes until golden. Slice the breads into crouton cubes.

8. Grill the lemongrass chicken for 5 minutes. De-bone and set aside.

9. Use the residual heat, toast the leg ham and the anchovy lightly. (This will enhance the flavour significantly)

10. Tear the baby cos lettuce into bite-size pieces and add them to a large bowl. Add half the caesar dressing, add in the cherry tomato and the remaining dressing. Toss well to combine.

11. Place the warm grilled chicken strips on the salad.

12. Scatter the golden croutons and the baked ham all over. 

13. Shave the Grana Padano cheese with a peeler.

14. Sprinkle the cheeses on top and season with black pepper.

15. Half the eggs and place on the salad.

16. Garnish with anchovy on top.

17. Serve warm and straight away.

Wow, doesn't it look feastive already?

Enjoy this amazing salad! :)

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Cooking Lab - Beef Cheek Ragu Spaghetti

This is seriously SO YUM. 

What do you do when you have leftover slow-cooked beef cheeks? (A very unlikely scenario and to be honest - I had to fight the grobbering hands to 'save' some leftovers to make this dish....) It was a hard fight.

(c) GMV - Got My Vote!(((o(*ﾟ▽ﾟ*)o)))

The soft tender shredded beef tastes wonderful on a cold night. This is the ultimate comfort food.

I am pretty pleased with it~

Definitely packing some for lunch tomorrow :)

Cooking Lab - Spicy BBQ Asian Chicken Wrap with Kale

Back to preparing my own meal....