Aglio e Olio Recipe

Aglio e Olio

The most easiest and delicious traditional Italian pasta dish you can do on your own. It’s called Aglio e Olio. The main ingredients are pasta, olive oil and garlic. Hope you try this amazing recipe.

Aglio e Olio Recipe

Ingredients:

  • 150 grams of Dried Linguine
  • 2 Cloves of Garlic, Minced
  • 1 Bunch of Fresh Prasley
  • Himalayan Salt
  • Ground Black Pepper
  • Parmesan Cheese
  • Olive Oil for cooking

Methods:

1. Fill a large pot with water to a boil. Season water with salt. Cook the dried linguine accordingly to the packet instruction until al dente.

2. While the pasta is cooking, peel and finely chop the garlic and parsley stalk.

3. Use a large frying pan, heat 1 tablespoon of olive oil over a high heat. Add garlic and cook until golden brown.

4. Use a tongs and drag the pasta straight into the frying pan. Add some of the pasta water, parsley and a drizzle of olive oil. Season with salt and pepper. Toss altogether. Finely grate Parmesan cheese on top of it. Serve it right away.

If you make this recipe, snap a photo and post it on Facebook or Instagram. Don’t forget to hashtag it at #burnedstoves. We love to see your amazing creations.

 

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Crepes Recipe

Crepes

Happy 53rd Birthday Singapore!

I started to taste this amazing dish in Harajuku, Takeshita Dori. It is very famous in France, Japan and many parts of Europe. It’s called Crepes. A lot of shops selling this beautiful crepes. The taste of these crepes is absolutely perfect.

Next time if you are in France or Japan. Please try these crepes. You won’t regret it. Hope you try this amazing recipe.

Crepes Recipe

Ingredients:

  • 1 Cup of Plain Flour
  • 1 1/2 Cup of Milk
  • 3 Eggs
  • A pinch of Himalayan Salt
  • Unsalted Butter for frying

For the Homemade Raspberry Sauce:

  • 1 1/2 Cup of Fresh or Frozen Raspberries
  • 1/4 Cup of Raw Honey
  • 1/4 Cup of Water
  • 1 Tablespoon of Lemon Juice
  • Lemon Zest

For the Toppings:

  • Frozen Blackberries
  • Frozen Pomegranate Seeds
  • Frozen Raspberries
  • Frozen Yoghurt

Methods:

1. Prepare the raspberry sauce. Combine the raspberries, raw honey, water, lemon juice and lemon zest in a medium saucepan on a medium heat.

2. Stir the mixture constantly until the raspberries start to break down and bring it to a simmer. Pour the warm sauce through a fine mesh strainer in a glass bowl. Set aside.

3. Sift the flour in a medium bowl. Gradually add milk, eggs, salt and raw honey. Whisk until smooth.

4. Use and heat a non-stick frying pan over a medium heat. Rub a knob of butter around the surface.

5. Pour in 1 ladle of the batter and spread all over the base. Cook for 1 – 2 minutes on each side. If you want a crispy crepe, cook it a bit longer.

6. Serve immediately with frozen blackberries, pomegranate seeds and raspberries, yoghurt.

If you make this recipe, snap a photo and post it on Facebook or Instagram. Don’t forget to hashtag it at #burnedstoves. We love to see your amazing creations.

 

Linguine alle Vongole Recipe

Linguine alle Vongole

I started to fall in love with this dish while watching a Korean Variety Show back in 2016. The show is called Three Meals A Day – Fishing Village.

A very popular pasta dish in Italy. It’s called Linguine alle Vongole. This dish usually contains white wine. Don’t worry, you can now make the halal version of it. I added some Chili Padi to make it more like an Asian twist. If you don’t like spicy stuff. You can remove the Chili Padi. You only need five main ingredients. Hope you try this amazing recipe.

Linguine alle Vongole Recipe

Ingredients:

  • 150 grams of Dried Linguine
  • 2 Cloves of Garlic, Minced
  • 500 grams of Clams, Scrubbed clean
  • 2 Chili Padi
  • 1 Bunch of Fresh Parsley
  • Himalayan Salt
  • Ground Black Pepper
  • Extra Virgin Olive Oil for cooking

Methods:

1. Make sure to clean the live clams before cooking. Scrub the clams to remove dirt and soak with salt to remove sand. Leave it for 30 minutes. This will help the clams to purge out the sand. This process should be repeated 1 or 2 times. Remove any clams that floated and opened.

2. Fill a large pot with water to a boil. Season water with salt. Cook the dried linguine accordingly to the packet instruction until al dente.

3. While the pasta is cooking, peel and chop the garlic, chili padi and finely chop the parsley stalk.

4. Use a large frying pan, heat 1 tablespoon of olive oil over a high heat. Add garlic and chili padi until golden brown.

5. Add in the clams and pop the lid on for 3 – 4 minutes.

6. Open up the lid. The clams will start to open. Discard any clams that remains closed.

7. Use a tongs and drag the pasta straight into the frying pan. Add the parsley and drizzle of olive oil. Season with salt and pepper.  Toss altogether. Serve it right away.

If you make this recipe, snap a photo and post it on Facebook or Instagram. Don’t forget to hashtag it at #burnedstoves. We love to see your amazing creations.

 

Eggs Benedict with Smoked Salmon Recipe

Eggs Benedict with Smoked Salmon

My all-time favourite traditional breakfast or brunch dish. It’s called Eggs Benedict with Smoked Salmon topped with Poached Eggs and Hollandaise Sauce.

Making Eggs Benedict required care and patience. I keep on practicing this dish to make it perfect. I always asked my wife if my poached eggs are runny. I messed up a lot of time making this dish. If you messed up the first try. It’s okay. Keep on practicing and don’t give up. Hope you try this amazing recipe.

Egg Benedict with Smoked Salmon Recipe

Ingredients:

  • 1 English Muffin, Split
  • 4 Slices of Smoked Salmon
  • Dried Parsley Flakes

For the Hollandaise Sauce:

  • 1/3 Cup of Unsalted Butter, Melted
  • 3 Large Egg Yolks
  • 1 Tablespoon of Lemon Juice
  • 1 Teaspoon of Tarragon Vinegar

For the Poached Eggs:

  • 2 Fresh Eggs
  • A pinch of Himalayan Salt

Methods:

1. Prepare the hollandaise sauce. Melt the unsalted butter in a small pot over a medium heat.

2. Fill a large saucepan with water over a rolling boil / double boiler. Make sure the water is simmering. Use a glass bowl that fits perfectly on top of the saucepan.

3. Place the egg yolks, tarragon vinegar and lemon juice in a glass bowl. Whisk constantly and streams the melted butter slowly until the sauce thicken.

4. Remove the glass bowl and season it with salt and pepper. Set aside.

5. Next, you have to poach the egg. I’m using Chef Heston Blumenthal method. Use the previous large saucepan and place a side plate upside down over a medium heat and bring to a 80°C. Do not season the water.

6. Use a large slotted spoon with small holes over a small ramekin. Crack the egg onto the slotted spoon and place the egg into the ramekin. Gently pour the egg into the water and cook for 4 minutes.

7. While the egg is cooking. Slice the muffin and spread butter on each side of the muffin. Toast the muffin in a skillet over a medium heat.

8. Use the slotted spoon to remove the egg from the water. Drain off any excess water. Gently place the egg on a paper towel. Lightly season it with salt.

9. To assemble, place one piece of the muffin on a plate. Place 2 slices of smoked salmon and poached eggs on top of that. Finish the whole thing off with some hollandaise sauce and pinch of dried parsley flakes.

If you make this recipe, snap a photo and post it on Facebook or Instagram. Don’t forget to hashtag it at #burnedstoves. We love to see your amazing creations.

American Pancakes Recipe

American Pancakes

It is the most easiest pancakes recipe you can make on your own. You just need five ingredients.

It’s called American Pancakes. Everyone loves to eat and cook pancakes, especially kids. Who says pancakes are only for breakfast? You can eat it at any time of the day. Hope you try this amazing recipe.

American Pancakes Recipe

Ingredients:

  • 1 Cup of All-Purpose Flour
  • 1 Teaspoon of Baking Powder
  • 1 Egg
  • 1 Cup of Milk
  • A pinch of Himalayan Salt
  • Sunflower Oil for frying

Methods:

1. Sift the all-purpose flour and baking powder into a large bowl. Mix the flour, baking powder and salt. Make a well in the middle and crack the egg straight into the center. Gradually, add milk. Whisk until smooth.

2. Use and heat a non-stick frying pan over a medium heat. Pour sunflower oil and spread the oil around. Use a 1/4 measuring cup for each pancake. Shape them into a round disc in the pan. Cook for 1 – 2 minutes on each side until golden and fluffy.

3. Serve immediately with maple syrup and butter.

If you make this recipe, snap a photo and post it on Facebook or Instagram. Don’t forget to hashtag it at #burnedstoves. We love to see your amazing creations.

French Toast with Caramelised Apples Recipe

French Toast with Caramelised Apples

It’s my wife all-time favourite breakfast dish. I remember when we were young. My mum loves to cook this amazing French Toast for breakfast. My siblings absolutely love it. Some people called it Eggy Bread or Pain Perdu.

In Malay, we called it Roti Telur. The main ingredients are just bread and egg. Hope you try this amazing recipe.

French Toast with Caramelised Apples Recipe

Ingredients:

  • 3 Eggs
  • 4 Tablespoon of Milk
  • 2 Tablespoon of Raw Honey
  • 4 thick slices of Bread
  • Extra Virgin Olive Oil for frying
  • A knob of Unsalted Butter for frying
  • Icing Sugar for dusting

For the Caramelised Apples:

  • 3 Apples, Diced
  • 2 Tablespoon of Caster Sugar
  • A few knob of Unsalted Butter

Methods:

1. First prepare the caramelised apples, wash and slice the apple to dice. Do not remove the apple skins.

2. In a medium saucepan, melt the caster sugar over a medium heat. Once the sugar is melted or golden brown, add the apples and a few knobs of butter. The caramelised starting to turn to a butterscotch sauce. Once the apples are glazed. Add a couple of  tablespoons of water. Bring to a simmer for 5 – 8 minutes over a low heat. Stir occasionally until the apples begin to collapse and the chunks are tender. Set aside.

3. Put in the eggs, milk and raw honey into a medium bowl and mix together. Dip the bread into the egg mixture until saturated on either side.

4. Use and heat a large frying pan over a medium heat. Pour olive oil and add a small knob of butter. Once the butter has melted,  cook the bread on either side for 1 minutes 30 seconds until golden brown and crisp.

5. Remove the french toast and serve with warm caramelised apples. Dust  it with a little icing sugar.

If you make this recipe, snap a photo and post it on Facebook or Instagram. Don’t forget to hashtag it at #burnedstoves. We love to see your amazing creations.