Wednesday, August 27, 2014

Recipe: Soba Noodle Salad (Gordon Ramsay)

Hello everyone, I'm back! We were in Scotland for the last 3 weeks, visiting the sights, doing fun family things as well as indulging in lots of good food. Which means, now that we're back, I need to lose some of that holiday weight.

Soba Noodle Salad


While we were in the UK, I bought Gordon Ramsay's "Ultimate Home Cooking" cookbook, and this recipe caught my eye. It is very quick to make, healthy and thanks to the soba noodles, it is also wholesome and filling. The Japanese vinaigrette dressing, which includes sesame oil, rice vinegar, lemon juice and soy sauce is fragrant and tangy. Though nori seaweed is stated as optional on the original recipe, I would highly recommend that you do not omit this ingredient as it really makes this salad all the more tasty.

This salad can be served as a light lunch or a side dish to an Asian meal (Gordon Ramsay served it with teriyaki salmon).



Healthy and appetizing :)


Soba Noodle Salad
Recipe by Baby Sumo, adapted from  Gordon Ramsay's "Ultimate Home Cooking"
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 2


Ingredients
125g soba noodles
75g sugar snap peas, topped and tailed and halved lengthways
1 1/2 carrots, peeled and sliced into ribbons (use a vegetable peeler)
1 spring onion, trimmed and finely chopped
1.5cm piece of fresh ginger, peeled and julienned
Salt and freshly ground black pepper
1/2 sheet nori seaweed, thinly sliced/shredded

For the dressing
1/2 tbsp sesame oil
1 tsp rice vinegar
1 tbsp light soy sauce
Juice of 1/4 lemon



1. Cook the soba noodles according to the packet instructions. When almost cooked, add the sugar snap peas and carrots to blanch. Drain once the noodles are cooked.

2. In a small bowl, mix the sesame oil, rice vinegar, soy sauce and lemon juice. Add ginger, seaweed and the dressing to the noodle mixture, season with a little salt and pepper and mix well. Serve.


Note: I omitted the kale from original recipe since I didn't have any in the fridge.






* I am submitting this to the "Cook Like Gordon Ramsay" event which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Gordon Ramsay websites or cookbooks for the whole month of August 2014. You can link your posts at one of the host's pages.

Your post must be a current post i.e. posted in August 2014 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:




* I am submitting this post to "Cook-Your-Books #15" hosted by Joyce.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

Monday, August 25, 2014

BBQ Sensation @ Hugo's on 6, Best Western Premier Dua Sentral, KL

On the first night of our staycation at Best Western Premier Dua Sentral KL, we opted for BBQ by the pool. Dubbed "BBQ Sensation" it is available every Friday and Saturday at Hugo's on 6 from 6.30pm onwards and is priced at RM95++ per person.

We really enjoyed the experience of having a BBQ by the poolside, with a clear view of the Petronas Twin Towers and KL Towers. Fortunately for us, there was also a lovely breeze that evening and the food selection was very much to our liking. 




Nice view 


Starting the evening with a Mojito :)

For me, a good BBQ should have chicken wings and grilled meat. Tick and tick! I lost count of how many chicken wings I ate that evening. Grilled lamb, beef, fish and sausages are also available. The kids (and adults) loved the satay... tender and well flavoured, served with a thick peanut sauce. Hubby's favorite corner is the shawarma counter, which he had several helpings of. 

Other than these, there is also a small selection of other cooked food such as gnocchi, beef stew as well as salads and seafood on ice that you can help yourself to. For desserts, there are cakes, fresh fruit, puddings and ice cream. And while you dine, be serenaded by the live performance by the saxophonist - excellent entertainment. 

Grilled meats


Antipasti


Hubby's favorite counter

Grilled fish

 Satay


Huge platter of paella, cooked before your eyes!


Seafood on ice - prawns were nice and fresh


Dessert




Excellent live entertainment by the saxophonist


Mummy and daughter :)


Son


Sunset

Read about our previous experience at Hugo's on 6 here.


BBQ Sensation is available on Fridays and Saturdays from 6.30pm onwards. Priced at RM95++.

Opening times: Sunday to Thursday (12.00 noon to 1.00 am); Friday, Saturday and eve of Public Holidays/ (12.00 noon to 2.00 am). Happy hour 6pm to 8pm, with drinks 1 for 1 on all house-pouring spirits, beers and wines by the glass daily from 6.00 pm to 8.00 pm.

Location: Best Western Premier Dua Sentral, 8, Jalan Tun Sambanthan, 50470 Kuala Lumpur, Malaysia.

Tel: 03- 2272 8888

Join their Facebook page here.

GPS Coordinates: 3.136185,101.693356

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

Sunday, August 24, 2014

Recipe: Blueberries with honey, almonds and yogurt (Gordon Ramsay)

This has to be the easiest Gordon Ramsay recipe I've tried. I was flipping through his "Fast Food" cookbook and saw this and thought that I should make it as our after-dinner snack. Blueberries, yogurt and honey are three things which my kids love!


A healthy, easy recipe that kids love :)

All you have to do is wash the blueberries, mix honey and Greek yogurt, toast the almonds and you have the world's easiest dessert! It's really yummy too, not to mention healthy as well. I've made it several times now, as the kids kept requesting for it - if you dont have Greek yogurt (it's thicker), you can also substitute with regular natural yogurt. Just as good!



Not only does this make a great healthy dessert, it will also work well for breakfast.


Blueberries with honey, almonds and yogurt
Recipe adapted from Gordon Ramsay's "Fast Food"
Preparation time: 3 minutes
Cooking time: 4-5 minutes
Serves 2

Ingredients
2 tbsp flaked almonds
100g Greek yogurt
1 tbsp runny honey
1 pack (125g) blueberries

1. In a dry frying pan over medium high heat, toast the almonds for 4-5 minutes, until they are fragrant and golden brown. Do keep an eye on them as they can burn rather quickly once the pan is hot. Once ready, tip in a bowl and leave to cool.
Toasting almonds


2. Mix the yogurt and honey in a bowl, then fold in the blueberries. Divide among two bowls, then scatter the toasted almonds on top.







* I am submitting this to the "Cook Like Gordon Ramsay" event which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Gordon Ramsay websites or cookbooks for the whole month of August 2014. You can link your posts at one of the host's pages.

Your post must be a current post i.e. posted in August 2014 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:




* I am submitting this post to "Cook-Your-Books #15" hosted by Joyce.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

Friday, August 22, 2014

Karofisch, Hamburg, Germany

One of the beautiful things about living by a portside city is the availability of fresh sea produce. We made sure to take full advantage of that during our visit to Hamburg, and had fish for almost every meal. 

One of the best stops during this whole trip was to Karofisch and it was a total surprise too. Karofisch is a casual, diner-type restaurant and while it does not have the most impressive looking restaurant or setting, the amount of care gone into cooking a good fish shone. 


Mixed seafood platter with 5 types of fish, scallops, calamari and prawns.

The exterior of the restaurant. 

Fresh fish on display

The mini "army" of chefs. They are a small group but each seems to know what they are doing and do it rather efficiently.


Blue and white is the theme around here but I don't think they are Greek...



A salad to start. Simple with a slightly sweet and tangy sauce.

Garlic bread

The KAROMIX. (€14.90) Serving includes salmon, pollack, ling, tilapia, shark catfish, scallops, calamaris and prawns

Served with potatoes of your choice and vegetables. We went for grilled potato on this one.

Whole trout with roast potatoes and grilled vegetables. (€9.90)

Moist and succulent!

Definitely the best restaurant during our short stay here.



Verdict: We were served in humble surroundings but the star of the show here was the well cooked fish and it definitely warrants a second visit should we travel to Hamburg again.

Opening times: Facebook page says "always open" but I figure that should mean 12 noon to 11pm

Price: 30€ for two persons.

Location: Feldstraße 32, 20357 Hamburg, Germany

Tel: +40- 88237532





*This is a guest post by The Unc.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

Wednesday, August 20, 2014

Recipe: Caramelised shallot & mushroom toasts (Gordon Ramsay)

I am loving Gordon Ramsay's "Fast Food" cookbook. So far the ones I have tried are really easy to make and taste really good. I made this caramelised shallot and mushroom toast from his book since I love these two ingredients. A simple, delicious brunch option.


I saved a few thick slices of the Champion Toast I baked the previous evening to make this. Shallots, garlic and thyme are sauteed together until the shallots are softened, then sugar is added to caramelise it slightly and finally mushrooms and butter are added to the pan. Then top it on your toasted bread and you have one healthy, delicious lunch!



I reckon a poached egg on top would work well too.





Caramelised shallot & mushroom toasts
Recipe by Baby Sumo, adapted from Gordon Ramsay's Fast Food
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Serves 2


Ingredients
6 shallots, peeled and thinly sliced
1 tbsp olive oil
2 sprigs thyme, leaves only
1 clove garlic, peeled and crushed
1/2 tsp caster sugar
200g white button mushrooms, thinly sliced
2 tbsp butter
A splash of sherry vinegar (red wine vinegar)
A small handful fresh parsley, roughly chopped
Salt and freshly ground pepper
2 thick slices rustic white bread (I used Champion Toast)



1. In a large saucepan, heat oil over medium heat. Add shallots, crushed garlic and thyme, and saute for 2-3 minutes, until shallots are softened. Season with salt and pepper.

2. Add sugar and increase to high heat, stirring and cooking for 1-2 minutes, until the shallots are lightly caramelised.

3. Add the mushrooms and butter, then saute for a further 2 minutes, until cooked, then add a splash of red wine vinegar and season with more salt and pepper, as necessary. Discard the garlic, then add the parsley and mix well.

4. Toast the bread and place on two plates. Divide the shallot/mushrooms on top of the toast and serve immediately.





* I am submitting this to the "Cook Like Gordon Ramsay" event which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Gordon Ramsay websites or cookbooks for the whole month of August 2014. You can link your posts at one of the host's pages.

Your post must be a current post i.e. posted in August 2014 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:





* I am submitting this post to "Cook-Your-Books #15" hosted by Joyce.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)
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