Okara Pasta

Okara Pasta 
Ingredients 
180g flour
50g Okara
1/4 tsp salt
1 Tbsp oil 
water

Method:
1. Place flour, Okara, salt & oil in a bowl. 
2. Add in water & slowly mix till a dough is formed. 
3. Roll out the dough & feed it through the rollers to get the thickness you desire, followed by the fettuccine cutters on pasta machine.

Cream of Mushroom Soup
Ingredients
10g butter 
1 pack white button mushroom (from NTUC)
1 pack swiss brown mushroom (from NTUC)
3 Potatoes, peel & chopped into cubes
200ml chicken stock   
salt & pepper  to taste 

Method: 
1. Heat butter in a large saucepan over medium-high heat. Add potatoes & muchrooms stir occasionally for about 3mins
2. Pour in chicken stock. Season with pepper & salt. Cover & bring to boil.
3. Reduce heat to medium low. Simmer for 20mins until potatoes are tender. Set aside to cool.
4. Blend the soup in batches until smooth. 

Creamy Soup with Oats Buns

Cream of Pumpkin & Carrot Soup
 
Ingredients
10g butter
2 large carrots, peel & chopped into cubes
400g Pumpkin, cut into cubes
200ml chicken stock  
salt & pepper 
100mls cream

Method: 
1. Heat butter in a large saucepan over medium-high heat. Add carrots & pumpkin & stir occasionally for about 3mins
2. Pour in chicken stock. Season with pepper & salt. Cover & bring to boil.
3. Reduce heat to medium low. Simmer for 20mins until carrots & pumpkin are soft. Set aside to cool.
4. Blend the soup in batches until smooth. 
5. Return to pan over low heat. Stir in cream & cook for 2 mins.

Homemade luncheon meat buns to go with the creamy soup =)

Focaccia with Mushroom soup

 

Mushroom Soup
(recipe adapted & modify from Julia Child)

Ingredients  
400g mushroom (finely chopped)
1 onion
28g butter
1.5 tbsp plain flour
450 ml milk
Salt & black pepper to taste

Method
1. Mince onion, cook in butter until tender. 

2. Add flour & stir for 1min.

3. Add milk, salt & pepper & simmer for few mins

4. Add mushrooms & simmer for 25mins.

5. Blend soup for smoother consistency. 

*Add more water or milk if prefer to have a thinner consistency

Verdict: Creamy mushroom soup! Both my hubby & I love it ;) I guess I will stop buying canned mushroom soup from supermarkets from now on. I made some Garlic Focaccia to go along with the soup. Simple meal, isn't it? ;)

Mushroom Pot Pie

Bread recipe here

 

 

Spaghetti in pumpkin carrot sauce

Basic pasta Dough recipe here 

Pumpkin carrot sauce 

Ingredients

100g pumpkin

2 small carrot

1/2 small onion

100ml water

50ml milk

10g butter

Seasoning

1/2 tsp salt

black pepper

Method

1. Remove pumpkin skin & cut into 1cm cubes.

2. Peel & cut carrots & onions into cubes.

3. Melt butter in a big saucepan.

4. Add in onions & fry over low heat for 5mins.

5. Add in carrots & pumpkin & fry another 3 mins.

6. Pour water into the saucepan & cover with lid to let it cook until the vegetables are soft.

7. Lastly add in milk & seasoning. 

8. Blend the soup after it had cooled down.

 

I simply love the combination of sweet pumpkin carrot sauce with the slightly salty cheesy beef sausages. Purr..fect meal  *^_^*

南瓜蔬菜濃湯

南瓜蔬菜濃湯 (recipe adapted & modify from Carol)

Ingredients

400g pumpkin

1 carrot

1 small onion

600ml broth (I boiled dried scallops, 1 onion & 2 carrots together)

330ml milk

20g butter

Seasoning

1/2 tsp salt

black pepper

Method

1. Remove pumpkin skin & cut into 1cm cubes.

2. Peel & cut carrots & onions into cubes.

3. Melt butter in a big saucepan.

4. Add in onions & fry over low heat for 5mins.

5. Add in carrots & fry for 2mins.

6. Add in pumpkin & fry another 3 mins.

7. Pour in the broth into the saucepan & cover with lid to let it cook for 25mins until the vegetables are soft.

8. Lastly add in milk & seasoning. Continue to let it cook for another 8mins.

Croutons

Ingredients

1 piece of home made bread

Method

1. Cut the bread into 1cm cubes.

2. Bake in a preheated oven @ 170 degrees for 10mins.