Have been browsing the Internet a lot lately and saw many recipes by different bloggers. Some were rather interesting and simple to follow while some were really creative. Compiled those recipes that I'm interested in and planned to try them out over the next couple of weekends starting with this weekend and maybe add some of my modifications to those recipes.
Today's main course was Pasta in Cream Sauce with Ham and Scrambled Eggs. Then there was Creamy Pumpkin Paste with Rice Balls as dessert. The idea for the main course came from Anncoo Journal's Linguine in Cream Sauce with Poached Eggs & Bacon while the idea for the dessert came from evan's kitchen ramblings' Purple Sweet Potato Dessert.
Replaced linguine with angel hair since I have that at home, replaced bacon with ham because I didn't want to do any major frying and finally I replaced poached eggs with scrambled eggs since I have tried making poached eggs before and failed miserably.
Since this month is October, the time for Halloween, I thought it would be fun to do something related to pumpkin and that blue rice balls would make a nice contrast against the orange pumpkin paste.
Pasta in Cream Sauce with Ham and Scrambled Eggs (Serves 1)
Ingredients:
Method:
1. Cut the ham into small pieces and set aside
2. Cook the angel hair pasta in lightly salted water till al dente and arrange on a serving plate
3. Combine cooking cream, 65ml milk and ham in a sauce pan and cook over low heat
4. Let the mixture simmer for a while then add salt and pepper to taste
5. Off the heat and pour sauce over the angel hair pasta
6. Break two eggs into a bowl, add 2 tbsp milk, salt and pepper to taste
7. Whisk the egg mixture till foamy
8. Heat butter in a frying pan on medium heat and swirl it around so that it coats the entire pan
9. Flick a few drops of tap water into the pan to test the heat
10. If water sizzles and evaporate, lower the heat and pour in the egg mixture
11. When egg begin to set, gently pull and egg across the pan to form large soft curds
12. Continue cooking - pulling, lifting and folding eggs while tilting the pan to let liquid egg flow out - until thickened and no visible liquid egg remains
13. Off the heat, remove the egg from the pan before losing the moist appearance and arrange on the angel hair pasta
Creamy Pumpkin Paste with Rice Balls (Serves 4)
Method:
1. Cut pumpkin into chunks and steam till soften
2. Once pumpkin is cooled enough to handle, remove the skin
3. Combine the soft pumpkin pieces and cooking cream in a blender and blend till smooth
4. Pour pumpkin mixture, milk and sugar into a sauce pan and cook over low heat*
5. Stir constantly till sugar dissolved
6. Off the heat and pour the mixture into serving bowls
7. Mix glutinous rice flour with sugar
8. Add a drop of blue food coloring to the hot water to make a light blue solution
9. Add the hot blue solution little by little to the mixture and knead the dough with hands
10. Tear out some dough and roll it between the palms to make rice balls
11. Bring some water to a boil in a pot and add in the rice balls
12. When the rice balls float, remove them from pot and arrange them on the pumpkin paste
* You can adjust the amount of milk and sugar to the level of consistency and taste that you like
Today's main course was Pasta in Cream Sauce with Ham and Scrambled Eggs. Then there was Creamy Pumpkin Paste with Rice Balls as dessert. The idea for the main course came from Anncoo Journal's Linguine in Cream Sauce with Poached Eggs & Bacon while the idea for the dessert came from evan's kitchen ramblings' Purple Sweet Potato Dessert.
Replaced linguine with angel hair since I have that at home, replaced bacon with ham because I didn't want to do any major frying and finally I replaced poached eggs with scrambled eggs since I have tried making poached eggs before and failed miserably.
Since this month is October, the time for Halloween, I thought it would be fun to do something related to pumpkin and that blue rice balls would make a nice contrast against the orange pumpkin paste.
 From these...  |  ... to this  A close-up |
Pasta in Cream Sauce with Ham and Scrambled Eggs (Serves 1)
Ingredients:
Some angel hair pasta
65ml cooking cream
65ml milk salt and pepper |
40g ham
2 eggs
2 tbsp milk 2 tsp butter |
Method:
1. Cut the ham into small pieces and set aside
2. Cook the angel hair pasta in lightly salted water till al dente and arrange on a serving plate
3. Combine cooking cream, 65ml milk and ham in a sauce pan and cook over low heat
4. Let the mixture simmer for a while then add salt and pepper to taste
5. Off the heat and pour sauce over the angel hair pasta
6. Break two eggs into a bowl, add 2 tbsp milk, salt and pepper to taste
7. Whisk the egg mixture till foamy
8. Heat butter in a frying pan on medium heat and swirl it around so that it coats the entire pan
9. Flick a few drops of tap water into the pan to test the heat
10. If water sizzles and evaporate, lower the heat and pour in the egg mixture
11. When egg begin to set, gently pull and egg across the pan to form large soft curds
12. Continue cooking - pulling, lifting and folding eggs while tilting the pan to let liquid egg flow out - until thickened and no visible liquid egg remains
13. Off the heat, remove the egg from the pan before losing the moist appearance and arrange on the angel hair pasta
 1/4 of a pumpkin  |  Some blue rice balls  What a contrast |
Creamy Pumpkin Paste with Rice Balls (Serves 4)
Ingredients (Creamy Pumpkin Paste):
500g pumpkin, seeds remove 50ml cooking cream 2 tbsp milk 4 tbsp sugar |
Ingredients (12 Blue Rice Balls):
25g glutinous rice flour 1 tsp sugar hot water a drop of blue food coloring |
1. Cut pumpkin into chunks and steam till soften
2. Once pumpkin is cooled enough to handle, remove the skin
3. Combine the soft pumpkin pieces and cooking cream in a blender and blend till smooth
4. Pour pumpkin mixture, milk and sugar into a sauce pan and cook over low heat*
5. Stir constantly till sugar dissolved
6. Off the heat and pour the mixture into serving bowls
7. Mix glutinous rice flour with sugar
8. Add a drop of blue food coloring to the hot water to make a light blue solution
9. Add the hot blue solution little by little to the mixture and knead the dough with hands
10. Tear out some dough and roll it between the palms to make rice balls
11. Bring some water to a boil in a pot and add in the rice balls
12. When the rice balls float, remove them from pot and arrange them on the pumpkin paste
* You can adjust the amount of milk and sugar to the level of consistency and taste that you like
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