Herb & Caper-crusted Salmon

Herb & Caper-crusted Salmon

Hello Everyone and happy first of July! If you’re a little pressed for time when it comes to preparing and cooking, this should be one of your go-to, quick yet healthy and light weeknight dinner recipes. The salmon is full of fresh flavours, tang, and heat! It could not be any simpler to make and goes from fridge to table in 20 minutes, even including all the sides you need to make this a complete meal! Simply chop up your herbs and capers, slather it onto your salmon filets, then bake. Easy peasy lemon squeezy right?

Herb & Caper-crusted Salmon

Salmon is one of the most nutritious foods you can find. This popular fatty fish is loaded with nutrients and may reduce risk factors for several diseases. It’s also super tasty, versatile, and widely available. Salmon is rich in long-chain omega-3 fatty acids, which have been shown to reduce inflammation, lower blood pressure and decrease risk factors for disease. Salmon is also rich in high-quality protein, which is needed to heal, protect bone health, and prevent muscle loss, among other benefits. The list goes on.

Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on Iowa Girl Eats by Kristin. The original recipe crusts the salmon with a caper and dill-infused gremolata – which is just a fancy name for chopped parsley, lemon zest, and garlic. I used basil and green onions/scallions in place of the dill and parsley only because I could not find those herbs at the grocers. I think it worked well with the herb substitutes that I used, so don’t be afraid to mix up your herbs for the crust to what’s readily available at your local grocers.

Herb & Caper-crusted Salmon Ingredients

PREP TIME 10 MINS | COOKING TIME 7-9 MINS | SERVES 4

INGREDIENTS

  • 4 salmon filets, about 150g per filet
  • 2-3 garlic cloves, minced
  • 2 red bird’s eye chillies, minced
  • 2 stalks green onion, roughly chopped
  • 1 & 1/2 tbsp capers, drained, rinsed, and roughly chopped
  • Olive Oil
  • Salt and freshly ground pepper, to taste
  • Zest of 1 lemon

METHOD

  1. Preheat oven to 200C (400F or gas mark 4), and line a baking sheet with foil. Grease with a little bit of oil or butter and set aside.
  2. Mix the chopped/minced basil, green onions, chillies, capers, lemon zest, garlic, salt, and black pepper to the centre of a large plate. Squeeze a bit of lemon juice into the mixture to moisten.
  3. Rub the salmon filets with olive oil and then season generously with salt and freshly ground black pepper. Press the top and sides of each filet into the herb and caper mixture to create an even crust.Place the filets onto the prepared baking sheet and bake for 7-9 minutes. Be careful and do not over bake them!
  4. Once done, transfer the salmon filets to individual serving plates. Serve with a squeeze of fresh lemon juice on the salmon fillets, and some creamy mashed potatoes on the side with blanched asparagus or any other greens of choice. Enjoy!

Herb & Caper-crusted Salmon

Herb & Caper-crusted Salmon

BON APPÉTIT

– Ally xx

myTaste.com

Dr. Seuss’ Green Eggs and No Ham

Dr. Seuss’ Green Eggs and No Ham

Hello Everyone! I’ve been wanting to do my own take on Dr. Seuss’ Green Eggs and Ham for Amcarmen’s Kitchen ever since last year. I was super excited when I realised that I could tackle this idea for this month, but then quickly questioned, what am I going to do about the ‘ham’ part of this recipe?

For those of you who don’t know me personally, or if you haven’t picked it up from the recipes I have been sharing since the beginning of the year, I’ve been slowly cutting meat out from my diet. Since the second half of last year, I’ve managed to cut both beef and pork from my diet (with very rare relapses – I can’t avoid a good beef kaldereta during work events). I tried cutting out chicken from my diet this year too and attempted a pescatarian diet, but that didn’t quite work out. Nonetheless, I’ve strictly kept the recipes I’ve been uploading on the blog to pescatarian, vegetarian, or vegan.

Dr. Seuss’ Green Eggs and No Ham

Mini tangent aside and back on to tonight’s recipe; after having spent countless hours on the Internet searching for how I could adapt Dr. Seuss’ Green Eggs and Ham without the ham, I came across Jenny’s Green Eggs, No Ham over on Jenny Can Cook.

Breakfast can’t get any healthier than this! This recipe for Dr. Seuss’ Green Eggs and No Ham has three servings of green vegetables to boost your immune system, combined with the fluffiest, moist, flavorful, and evenly cooked scrambled eggs for protein – all in one single meal!

The best thing about this recipe is that you can get creative with the greens. Choose what’s cheap and local to your area; what’s in season and most importantly, your favourite greens to eat!

Dr. Seuss’ Green Eggs and No Ham Ingredients

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 3

INGREDIENTS

  • 6 large free-range eggs
  • 1 red bird’s eye chilli, sliced
  • 1 small red onion, diced
  • 1 cup kale leaves, roughly chopped
  • 1 cup spinach leaves
  • 1/2 cup broccoli, roughly chopped
  • 4 tbsp milk
  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • Salt and freshly ground black pepper, to taste

METHOD

  1. In a small bowl, beat the eggs together with the sesame oil and milk. Season with a touch of salt and freshly ground black pepper then set aside.
  2. In a large non-stick frying pan, heat 1 tablespoon of the olive oil over medium-high. Add the diced onion and cook until soft, about 1 minute. Then add in the broccoli and cook for a further minute or two. Season with a touch of salt and freshly ground black pepper.
  3. Add in the kale leaves and give it a good mix before adding the spinach leaves in. Reduce the heat down to low and cover for about a minute to allow the leaves to wilt. Once wilted, transfer the cooked vegetables to a plate or bowl.
  4. Bring the heat back up to medium* and in the same frying pan, add the remaining olive oil. Pour the eggs into the pan and using a rubber spatula, begin pulling the cooked outer edges in towards the centre of the eggs. Uncooked eggs will flood the area you just pulled back while the cooked scrambled eggs will gather at the centre of the pan.
  5. When the eggs are about halfway cooked through, add the cooked vegetables back to the pan and continue pulling the uncooked eggs to the center of the pan.
  6. Turn off the heat when the eggs are 90% cooked. And transfer to a serving plate immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges.
  7. Garnish with some sliced red chillies, freshly ground black pepper, and a sprinkle of ground smoked paprika. Serve immediately with some toasted bread on the side if you desire. Enjoy!

Dr. Seuss’ Green Eggs and No Ham

* It’s important to leave the heat somewhere between medium-low and medium, so that it warms up but doesn’t get too hot. If the pan is too hot, the eggs will cook too quickly and become rubbery.

** If you plan on adding cheese to your eggs, add it in at this point. This will allow ample time for the cheese to melt and integrate into the eggs. Make sure that the cheese is shredded/prepared and set aside so you can add it to the eggs quickly.

Dr. Seuss’ Green Eggs and No Ham

BON APPÉTIT

– Ally xx

myTaste.com

Super Green Shakshuka

Super Green Shakshuka

Hello Everyone! I can’t believe that we’re already halfway through the year! Metro Manila has now shifted from Enhanced Community Quarantine to General Community Quarantine since the beginning of this week and I honestly don’t know what’s going to happen. We haven’t even started to flatten the curve, and here we are letting people out and go back to work with positive cases rising much higher than when we were under enhanced quarantine.

I’ll unfortunately be reporting back to the office starting this coming Monday and Tuesday, twice a week while the other 3 days will be to continue working from home. I honestly don’t see the point in risking my health and my life just to go into the office two times a week when there is still so much uncertainty with the on-going pandemic, especially when it’s ten times harder to get anywhere via public transport due to capacity limitations to comply with social distancing. It was hard enough to get a ride to and from work pre-pandemic times, what more now? I remember waiting almost an hour for a ride home on many occasions, now I’ll probably be waiting 2 or even more hours just to get home, exposed in the open to the virus. While there’s a shuttle service initiated by the company I’m working for to avoid this issue, I don’t know how long they’ll be able to keep up with a door-to-door pick-up/drop-off service.

Super Green Shakshuka

Anyway, mini tangent/rant aside, a new month means it’s time to move onto the next colour of the rainbow for this year’s theme on Amcarmen’s Kitchen! The recipe that I’ll be sharing with you tonight is inspired by a dish that I had way back when I was still living and studying in Australia. It was in fact a weekend farewell brunch for me as I left the country the following day for good after having completed my degree and graduated a couple months back before this weekend brunch gathering.

I first came across the idea of a green shakshuka at SHUK North Bondi. Green shakshuka puts a healthy green spin on the classic Middle Eastern shakshuka recipe. Traditionally, a shakshuka is a mixture of simmering tomato sauce and spices, topped with gently poached eggs. Within the tomato sauce there’s diced onions, garlic and bell peppers. Lastly, it’s garnished with freshly chopped herbs such as cilantro and parsley.

The great thing about a shakshuka is its versatility. Similar to how you can toss most ingredients from your fridge into a smoothie, the same can be said for a shakshuka. For this green shakshuka, I’ll be replacing the tomato sauce and bell peppers with an abundance of sautéed green vegetables.

Super Green Shakshuka Ingredients

Whatever veggies you’ve got lying around, just throw them in! For my improvised take on this recipe, I’m going with broccoli and asparagus for some bite, and leafy greens such as locally grown kale, spinach, chilli, and malunggay leaves. I also threw in some green chillies for a kick of heat and some fresh basil and green scallions for freshness.

Super Green Shakshuka Ingredients

PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 3

INGREDIENTS

  • 3 large free range eggs
  • 1 cup broccoli, roughly chopped
  • 1 cup kale leaves, roughly chopped
  • 1 cup spinach leaves
  • 3/4 cup chilli leaves, stemmed
  • 1/2 cup asparagus, roughly chopped
  • 1/4 cup malunggay leaves, stemmed
  • 2-3 garlic cloves, finely minced
  • 2 large green chillies, sliced
  • 2 small red onions, finely diced
  • 2 small red bird’s eye chillies, sliced
  • 1 stalk green scallions, chopped
  • 3 tbsp olive oil
  • 2 tsp black olives, sliced
  • 2 tsp capers
  • Handful basil leaves, roughly chopped
  • Salt and ground black pepper, to taste
  • Shaved parmesan cheese

Optional (to serve with)

  • 1 large avocado, peeled, pitted, and sliced (optional)
  • Crusty bread, toasted

METHOD

  1. Heat olive oil in a non-stick sauté pan over medium heat. Add the minced garlic and sauté until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the diced onions together with half of the sliced green chillies and the white parts of the scallions, cooking until they soften, about 1-2 minutes.
  2. Next, add in the chopped broccoli and cook for about a minute before adding the chopped asparagus in. Season with a touch of salt and freshly ground black pepper. Give it a good mix and cook for a further minute or so until they start to soften a bit.
  3. Add in the chopped kale and spinach leaves with just a touch of water. Cover for about 30 to 45 seconds to allow the steam to wilt the leaves. Add in the chilli leaves followed by the malunggay leaves and give it a good mix. Cook, uncovered, for about a minute or two; turning the heat down to low at this point so that your veggies do not overcook.
  4. Flatten the veggie mixture with a spatula and create 3 small wells. Crack an egg into each well and season with a touch of salt freshly ground black pepper. Add the sliced black olives, capers, red and green chillies, and green scallions. Cook the eggs until done to your liking. You can also cover to steam and cook the eggs faster (about two minutes for cooked whites and a lovely runny yolk). Heat off, and sprinkle with the chopped basil leaves to garnish.
  5. Serve immediately with your choice of sliced avocado or crusty bread, or ever both for a heavy brunch. Enjoy!

Super Green Shakshuka

You can easily double this recipe to serve more hungry tummies. It’s an easy, one-pan dish filled with lots of green goodies and poached eggs. Whether you eat it for breakfast or dinner, it’s a hearty, nutrient-packed meal that will last you through any season!

Super Green Shakshuka

BON APPÉTIT

– Ally xx

myTaste.com

Mangosteen Vermicelli Salad with Steamed Prawns & Snow Peas

Mangosteen Vermicelli Salad with Steamed Prawns & Snow Peas

Hello Everyone and happy 1st of the month of December! If you’ve been following my IG page, you would’ve seen that I posted a story update on where Amcarmen’s Kitchen is at, at the moment. I informed my friends and followers that I’d be taking a hiatus and that I wasn’t sure when I’d be returning. If you want to know the real reason why I’ve been away for a while now, and will continue to be away until next year, you can read about it at the end of this post. I didn’t want to start the post off with a downer, so I saved it for last.

Now, tonight’s post does not mean that I am back from my hiatus. I just wanted to get this recipe up since I had this prepared way before my personal life spun out of control, and I didn’t want this recipe to end up in my archive of recipes that will never get posted because it doesn’t fit in with the current theme.

Mangosteen Vermicelli Salad with Steamed Prawns & Snow Peas

Before we dive into the recipe, please check out the original recipes from where I drew my inspiration from – Eat Well with Bite and Where To Eat in Phuket.

I love the sweet and tangy flavour that the mangosteen fruit adds; the chillies that bring a nice kick to it, and the mint for hint of freshness to the dish as a whole. From the original recipe, I ditched the pork since I’m slowly cutting out my meat (not including seafood) intake from my diet, and instead substituted it with juicy jumbo tiger prawns that were just as good!

PREP TIME 20 MINS | COOKING TIME 10-12 MINS | SERVES 4-5

INGREDIENTS

For the salad

  • 500g large tiger prawns, peeled and deveined
  • 100g thin rice vermicelli noodles
  • 50g snow peas
  • 4 fresh mangosteen fruit, rind removed and discarded
  • 2 sprigs fresh mint leaves, roughly chopped
  • Handful of roasted peanuts, lightly crushed
  • Salt and freshly cracked black pepper, to season

For the dressing

  • 1-2 red bird’s eye chilli, finely sliced
  • 4 tsp olive oil
  • 2 tsp fish sauce
  • 2 tsp palm sugar (or brown sugar)
  • 2 tsp sesame oil
  • Juice of 1 large lime or lemon

METHOD

  1. Dressing: Prepare the dressing by adding all of the ingredients into a small bowl. Mix well until combined. Set aside.
  2. Rice Noodles: Let the noodles soak in hot water until tender, about 5 minutes. Drain and then add to a large mixing bowl. Add a teaspoon of sesame oil just so that the noodles do not dry out and stick to each other.
  3. Snow Peas: Bring a small pot of salted water to a rapid boil. Add the snow peas into the boiling water and blanch for about 60 seconds. Remove from the heat and transfer to an ice bath. Once cool, drain and pat dry. Add to the mixing bowl together with the rice noodles.
  4. Prawns: Season the prawns with salt and freshly cracked black pepper. Arrange in a steamer basket and steam for about 5 minutes. Once done remove and set aside to cool down slightly before cutting them into smaller pieces. Add to the mixing bowl.

Mangosteen Vermicelli Salad with Steamed Prawns & Snow Peas Ingredients

Mangosteen Vermicelli Salad with Steamed Prawns & Snow Peas Ingredients

  1. Salad: Add the rest of the salad ingredients into the mixing bowl, together with the dressing and toss to combine. Season with salt and freshly cracked black pepper, to taste and adjust to your liking.
  2. Divide equally into 4-5 individual serving plates and serve immediately. Enjoy!

Mangosteen Vermicelli Salad with Steamed Prawns & Snow Peas

So as promised, here’s why Amcarmen’s Kitchen is still on a hiatus.

The week that I had this recipe scheduled to go up on my blog, which was back in mid-September for Mangosteen Month, I had about 4 to 5 hours of sleep over a span of 3 days. My Mom was admitted into the hospital and we had spent 2 nights in the emergency room waiting for a room in the intensive care unit to open up. Unfortunately my Mom passed away a week later. Though I may not show it, I am still in a constant battle between grieving and moving on. I believe that the hardest part of healing after you’ve lost someone, especially your mother, is to recover the you that went away with them. It was hard celebrating my birthday a couple of weeks ago; I couldn’t help but to shed a few tears being reminded that she was no longer here with me. And it’s only going to get harder with the Christmas season coming up.

With that being said, I am using my time off from Amcarmen’s Kitchen to plan ahead for 2020! I already have a theme set in stone and have drawn up a few recipes to match the theme! All I have to do now is to execute a bunch of them so that I’ll have the recipes ready for you by the New Year! ‘Till then, stayed tuned!

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2019: Shazrinah Shazali

Dark Chocolate Açaí Tahini Tart with Mixed Fruit Mountain

Indulgences can be sinful and healthy. A mixture of sweet, bitter and salty goodness combined into what may seem to be regular dark chocolate tart, is sure to give your guests a delicious and tantalising surprise.

PREP TIME 25 MINS | COOKING TIME 10 MINS | SERVES 6-8

INGREDIENTS

For the crust

  • 2 packets of Oreos
  • 2 tbsp tahini
  • 2 tbsp unsalted butter OR 4 tbsp coconut oil
  • Pinch of Himalayan salt

For the filling

  • 340g dark chocolate (70%)
  • 1/2 cup whipped cream OR coconut cream
  • 1/2 cup fresh or frozen açaí berries*, blended
  • 1/4 cup maple syrup (optional)
  • 2 tbsp unsalted butter OR 4 tbsp coconut oil
  • 1 tbsp vanilla essence
  • Pinch of Himalayan salt

* If using frozen açaí berries, thaw first before blending.

Dark Chocolate Açaí Tahini Tart with Mixed Fruit Mountain

Tip: Switch out the butter for coconut oil and whipped cream for coconut cream to easily make this tart vegan and dairy-free friendly. Use vegan-friendly maple syrup or other substitute sweeteners, and of course a vegan biscuit/cookie base. Also, while most dark chocolate brands are vegan-friendly, it’s best to check for those that do/do not contain any whey or dairy in them.

METHOD

  1. Crust: Preheat oven to 180C.
  2. Blend the Oreos, unsalted butter, Himalayan salt, and tahini together in a food processor.
  3. Transfer the blended mixture to a 10” tart tray and bake for 10 minutes. Once done, set aside to cool before filling the tart.
  4. Filling: Heat dark chocolate, unsalted butter, whipped cream, and maple syrup in a saucepan at a low to medium flame until melted and well combined.
  5. Once melted, mix in the vanilla essence, blended açaí berries, and salt.
  6. Take off the heat and then pour into the crust.
  7. Even out filling and chill in the fridge overnight to set.
  8. Finishing: Top with fruits of your choice to add freshness and volume to your tart. In this case, I used a medley of mangoes, kiwis, blueberries, and cherries. Serve and enjoy!

Dark Chocolate Açaí Tahini Tart with Mixed Fruit Mountain

PS: Ally here! Before we end tonights post, please read this article on the Goddess behind Fuel’d, who is none other than Shaza!

Photo Courtesy & Recipe Copyright © 2019 | Shazrinah Shazali

BON APPÉTIT

– Shazrinah Shazali

myTaste.com

Avocado & Shiitake Rice Paper Rolls

Avocado & Shiitake Rice Paper Rolls

Hello Everyone! I feel like keeping this short one tonight – only because I really don’t have much to say about the dish itself, nor do I have a back story like I did last week about it. Yet again, I have to say that this isn’t one of the prettiest dishes I’ve put up – to be honest, I didn’t really put much thought in how I could have presented this dish. I really had to up the saturation when editing the photographs because it just looked so dead in terms of colour, and of course, composition.

Avocado & Shiitake Rice Paper Rolls

Despite that, this is an easy to make and perfectly healthy snack if you only plan on eating 1 roll, a light dinner if eating 2, and a hefty lunch if you’re planning on eating 4 or more of these! Don’t be deceived like I was – I thought 3 rolls wasn’t going to fill me up for dinner – how wrong I was! I was already struggling towards the end of my second roll!

They’re perfect for a delectable spring or summer dish, with crispy, crunchy, creamy textures and bright, bold flavours. I mean, despite the rain we’ve been having lately, we’ve also seen some beautiful sunny days. Before we head on over to the recipe for tonight, please do check out the original recipe that I adapted from Kristina on Spabettie.

Avocado & Shiitake Rice Paper Rolls Ingredients

PREP TIME 20 MINS | COOKING TIME 10 MINS | MAKES 12 ROLLS

INGREDIENTS

For the rice paper rolls

  • Half pack (125g) cooked rice noodles, drizzled with sesame oil
  • 12 rice paper wrappers
  • 12 large dried shiitake mushroom slices, rehydrated
  • 1 large ripe avocados, peeled, pitted, and sliced
  • 1 small red bell pepper, sliced into matchsticks and blanched
  • 1/4 cup roasted peanuts, roughly chopped
  • Bunch of spring onion, cut into matchsticks and blanched

For the spicy peanut sauce (Recipe adapted from Food in a Minute)

  • 1 small garlic clove, finely minced
  • 1/2 small red onion, finely minced
  • 1/2 cup creamy peanut butter
  • 1/2 cup water
  • 1/4 cup roasted peanuts, roughly chopped
  • 2 tsp chilli powder

METHOD

  1. Spicy Peanut Sauce: Heat a dash of cooking oil (about a tablespoon) in a small saucepan. On low heat, add the minced garlic and sauté until golden in colour and fragrant, about 30 seconds. Then, add the minced onion to the pan and cook for a further 30 to 45 seconds, until slightly softened. Be careful as to not brown/burn the garlic.
  2. Add the peanut butter, roasted peanuts, chilli powder, and water to the pan and stir until smooth. Remove from the heat and set aside.
  3. Rice Paper Rolls: Have two large plates ready, one filled with water and the other for filling/rolling your rice paper rolls. Ensure all your ingredient fillings are also prepared and ready for rolling!
  4. Place a wrapper into the plate with water, flipping so that both sides of the wrapper is soaked. Remove from the water while still firm and place on the other plate and begin to build up your roll.

Tip: Do not over soak the rice paper sheet as it will soften as it sits. This is so that it will not soften to the point that it sticks to the surface of the plate or rips when handling.

Avocado & Shiitake Rice Paper Rolls

  1. Place 2-3 slices of avocado and red bell pepper matchsticks in the middle of the rice paper, with 1-2 slices of shiitake mushroom (depending on its size), and a handful of sesame rice noodles. Top with a tablespoon of the spicy peanut sauce, pinch of crushed roasted peanuts, and a spring onion matchstick.
  2. Roll like a burrito by folding the short sides over, then turning and folding one long side over. Roll, tuck, roll, tuck, until completely enclosed. Repeat for the remaining rice paper sheets – should make at least 12 rolls.
  3. Serve immediately with a side of spicy peanut sauce for dipping. Enjoy!

Avocado & Shiitake Rice Paper Rolls

BON APPÉTIT

– Ally xx

myTaste.com

Spicy Garlic Prawn & Avocado Fettuccine

Spicy Garlic Prawn & Avocado Fettuccine

Hello Everyone! So once again, I’ve been feeling a little under the weather since towards the end of last week. I think it’s because I got rained (drizzled) on and just been feeling cold ever since. Started with an itchy throat, then a runny nose. I had a mild fever just two days ago but thank goodness I’m starting to feel a little better! Apologies in advance if this post contains a lot of typos or obvious grammatical errors – my brain is not fully functional at the moment.

But that aside, a new month can only mean one thing right? It’s time to experiment and play around with a new fruit on the blog! For the month of July, I’ll be featuring one of my favourite (well to be honest, almost everything is a favourite of mine *cheeky grin*) fruits of all time – Avocado! The last time I featured a month of avocado recipes was back in 2017 if not mistaken. You can click here to see what I got up to with avocados back then.

Avocados can be such an unpredictable b*tch at times – you can never win with them! If I knew I was going to cook/use the avocados on the same day I bought them, I would ask the lady who sells them if the ones I’ve picked are ripe and ready for that day. I still pick those that are slightly firm when gently squeezed. I never ever pick the soft ones! If I knew I was going to only use them the next day, she’d pick the ones that are a little less ripe for me – those that are still green, slightly browned. Here are some tips from Love One Today on how to check for the ripeness of avocados.

How to Differentiate the Ripeness of an Avocado

Besides being super unpredictable, avocados are known for several proven health benefits:

Avocados are Incredibly Nutritious

They contain a wide variety of nutrients, including 20 different vitamins and minerals. Here is a list of some of the most abundant nutrients found in a single 100-gram serving:

  • Vitamin K: 26% of the daily value
  • Folate: 20% of the daily value
  • Vitamin C: 17% of the daily value
  • Potassium: 14% of the daily value
  • Vitamin B5: 14% of the daily value
  • Vitamin B6: 13% of the daily value
  • Vitamin E: 10% of the daily value
  • Avocados also contain small amounts of magnesium, manganese, copper, iron, zinc, phosphorous, and vitamins A, B1 (thiamine), B2 (riboflavin), and B3 (niacin).
  • Although avocados contain carbs, 78% of those are fibre. So basically only 22% are actually carbs, making this a low-carb friendly plant food.
  • Avocados do not contain any cholesterol or sodium and are low in saturated fat.

Fat Content in Avocados may help you Absorb Nutrients from Plant Foods

When it comes to nutrients, your intake is not the only thing that matters. What’s also important is that you need to be able to absorb these nutrients into your body, where they can be used. Some nutrients are fat-soluble, meaning that they need to be combined with fat in order to be utilised.

So, not only are avocados highly nutritious, they can dramatically increase the nutrient value of other plant foods that you eat. This is all the more a very good reason to always include a healthy fat source, such as the avocado (or avocado oil), when you eat your veggies. Without it, a lot of the beneficial plant nutrients will go to waste.

Avocados are Loaded with Powerful Antioxidants that can Protect your Eyes

Not only do avocados increase antioxidant absorption from other foods, they are also high in antioxidants themselves, two of which, namely carotenoids lutein and zeaxanthin, as incredibly important for our long term eye health.

Spicy Garlic Prawn & Avocado Fettuccine

Eating Avocados may help you Lose Weight

Avocados are weight-loss friendly. They keep you full longer and may help you naturally eat fewer calories, making it easier for you to stick to healthy eating habits. As stated before, avocados are also high in fibre and very low in carbs, two attributes that should help promote healthy weight loss – if considering the context of a healthy, real-food-based diet.

And lastly for the #avocadohaters *cheeky grin*

Avocados are Delicious and Easy to Incorporate into your Diet!

Not only are they beneficial to our health, they’re also super delicious and go with many types of food. They have a creamy, rich, and fatty texture. You can easily add them to salads or pasta, spread them on toast, use as a dip for chips, or simply scoop them out with a spoon and eat them plain!

If you want to read up more on the many health benefits that avocados have to offer, you can head on over to Healthline.

But before you head on over to the recipe below, please check out the original recipe for Shrimp & Avocado Pasta by Kevin & Amanda.

Spicy Garlic Prawn & Avocado Fettuccine Ingredients

PREP TIME 10 MINS | COOKING TIME 10-12 MINS | SERVES 4

INGREDIENTS

For the avocado and Parmesan ‘sauce’

  • 1 medium-sized ripe avocado
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp freshly squeezed lemon juice
  • Sea salt and freshly ground black pepper, to taste

For the spicy garlic prawns

  • 250g large tiger prawns, heads removed, deshelled, and deveined*
  • 30g unsalted butter
  • 5 garlic cloves, minced
  • 2 stalks scallions, chopped
  • 1 tbsp extra-virgin olive oil
  • 1 tsp ground chilli, or more if you want it spicier
  • Sea salt and freshly ground black pepper, to taste
  • 250g fettuccine pasta, uncooked**
  • 1/4 cup sun-dried tomatoes, sliced
  • 1 small ripe avocado, diced
  • Parmesan cheese, for serving (optional)

*A quarter kilo gave us 4 large tiger prawns, plus 1 extra because the lady who sells them was nice enough to add one in when my Mom asked for it *cheeky grin*. Save the heads and shells to use as a base for soups, broths, or sauces. If not using immediately, place in a zip-lock bag and pop it into the freezer. Keeps frozen for up to 3 months.

**Or you can use any type of pasta – whatever you have readily available in your pantry!

METHOD

  1. Avocado ‘Sauce’: Cut the medium-sized avocado in half, lengthwise. Remove the pit and discard – or if you have a green thumb, you’ll know what to do with it. Using a spoon, scoop out the flesh from both halves of the avocado from its skin, and place in a medium-sized mixing bowl.
  2. Add the Parmesan cheese, lemon juice, and olive oil. Smash and mix together until well combined. Season with sea salt and freshly ground black pepper, to taste. Set aside.
  3. Meanwhile, bring a large pot of water with a teaspoon of sea salt to a boil. Add the fettuccine pasta and cook according to package directions until al dente.

Tip: In cases like these, I like to undercook my pasta by 2 to 3 minutes. The reason being is that I will then add the cooked pasta to the frying pan of garlic prawns, which will continue to cook the pasta. If I had pushed it to the max when boiling, I’ll end up with super soft pasta.

  1. Spicy Garlic Prawns: While the pasta is cooking away, add the butter and olive oil to a medium-sized frying pan over medium heat. Add the minced garlic and sauté for about 30 seconds until golden brown and fragrant.
  2. Add the prawns and cook until they turn pink, about 2 minutes per side, then add the chopped scallions and ground chilli. Mix to combine.
  3. Quickly add the pasta from the pot of boiling water, to the garlic prawns, followed by the avocado sauce. Give it a good mix and then throw in the sliced sun-dried tomatoes.
  4. Turn the heat off and let it cook for a further minute before plating up.
  5. Sprinkle more Parmesan cheese on top and garnish with the diced avocados. Serve hot and enjoy!

Spicy Garlic Prawn & Avocado Fettuccine

Tip: The nutrients in avocado can oxidise and turn brown soon after cutting into it and exposing its flesh. The trick to slowing down the oxidation process and preventing them from browning quickly is to add a squeeze of lemon or lime juice.

Now, this may not be one of the prettiest dishes I’ve plated up for the year – I don’t know, I just don’t like how the colour of the diced avocados blended in with the colour of the pasta. The green didn’t quite pop out as much as I would’ve liked it to. Besides the prawns, everything else looked a bit monotonous in my opinion. Nonetheless, despite its look, it was a great tasting dish! I mean, you honestly can’t go wrong with the classic taste of garlicky and lemony prawns can you? What more when it’s paired with pasta and a creamy avocado and parmesan sauce? And that added kick of spice? BOOM!

Spicy Garlic Prawn & Avocado Fettuccine

BON APPÉTIT

– Ally xx

myTaste.com

Salmon Fish Cakes with Oven-baked Eggs

Everyone loves food. You have some who love to cook it and some who enjoy eating it. For me, passion for cooking only really started while I was studying abroad. I enjoyed the luxury of having control of what I ate and what I bought. Coming from a big family you don’t get to pick what everyone else eats. So having that choice was amazing. I couldn’t take it for granted.

I started getting serious with cooking when I moved to Sheffield in the UK. I wasn’t a Michelin style chef but I loved being able to create meals in minutes. Simplicity was my game and ShefShaz started all because of that simple concept. I wanted to share with students alike that making meals didn’t have to be difficult. That you could save a lot and look after yourself all at the same time.

Salmon Fish Cakes with Oven-baked Eggs

Salmon Fish Cakes with Oven-baked Eggs

As a mum, I live by the same concept. Keep things simple which reflects very well in the food I make. Having a kid is no joke but knowing you can put aside 30 minutes and whip up a delicious meal makes you feel super accomplished.

I have known Allison (Ally) more or less all my life. From childhood classmates to now still good friends. I think it’s great we both share a passion for food with a healthier twist. Ally has always been a very visual person. She knows how to make everything look good.

ShefShaz, Little ShefShaz, and Amcarmen's Kitchen
L to R: ShefShaz, Little ShefShaz, and Amcarmen’s Kitchen

The inspiration from my dishes are a very Jamie Oliver take on food. Simple, delicious food, fast. Something I know kids will enjoy as well as adults and bitesize to make each spoonful a party in your mouth.

Hope you enjoy this simple and quick recipe for Salmon Fish Cakes with Oven-baked Eggs!

Salmon Fish Cakes with Oven-baked Eggs Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the salmon fish cakes

  • 500g salmon fillets, skin off* and de-boned, minced
  • 20g fresh coriander
  • 6cm fresh ginger, finely minced
  • 2 stalks of lemongrass, finely minced
  • 1 chilli, minced with seeds in
  • Freshly ground sea salt and black pepper, to taste
  • 4 large free range eggs
  • 4 slices of bread
  • Cherry tomatoes, halved
  • Salad greens
  • Sweet chilli sauce
  • Lemon wedges

*Do not toss out your salmon skin! You can pop these into the oven to make crispy salmon skin for an extra added crunch texture to the dish.

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Line a baking tray with foil and set aside.
  2. Salmon Fish Cakes: Add all the ingredients for the salmon fish cakes into a large mixing bowl and combine.
  3. Form the mixture into patties, you should be able to make 8 patties with this recipe.
  4. Bake in the oven for 15 minutes (more or less depending on the side of your patties). Once done, remove from the oven and leave it to rest. Turn the oven temperature down to 160C (300F or gas mark 2).
  5. Toast: Cut a hole in each slice of bread using a round cutter.
  6. Crack one egg into each hole and then bake in the oven for 5 minutes.
  7. Serve immediately with fresh salad greens, cherry tomatoes and sweet chilli sauce.

Salmon Fish Cakes with Oven-baked Eggs

Salmon Fish Cakes with Oven-baked Eggs

The optional recipe below is actually a recipe by Allison that she whipped up for her Colombian style Arepas that she made during our weekend cook-off. We both paired the salsa together with our Salmon Fish Cakes just too see what it would taste like – and it was magical! So feel free to give this a go with this recipe!

OPTIONAL Aji (Colombian Salsa)

INGREDIENTS

  • 1 tbsp fresh lemon juice
  • 1 tbsp white vinegar
  • 1/4 cup spring onion (white and light green parts only), finely minced
  • 1/8 cup fresh parsley, finely minced
  • 2 small red chillies, deseeded and finely minced
  • 1/2 small tomato, finely minced

METHOD

  1. Combine all ingredients in a bowl.
  2. Mix well, cover, and let it sit it the fridge for at least an hour for all the flavours to infuse before serving.

Salmon Fish Cakes with Oven-baked Eggs

Salmon Fish Cakes with Oven-baked Eggs

Recipe Copyright © 2018 | shefshaz

BON APPÉTIT

– ShefShaz

myTaste.com

Raspberry & Passionfruit Smoothie Bowl

Raspberry & Passionfruit Smoothie Bowl

Hello Everyone! It’s the last of my Smoothie Bowl series for the past two months! I hope that everyone that has been following have enjoyed a burst of colourful and healthy breakfast smoothies in a different limelight. As I have always said in, if not all, then most of my posts from the past two months is that you can cater to your favourite flavour combinations for these smoothie bowls. You can also get creative in the toppings and enjoy decorating them for a vivid start to your mornings. They’re easy to whip up for those busy weekdays as well as for those chill weekends.

From all the smoothies bowls I’ve whipped up and experimented with, I would say that my most favourite one would have to be the Avocado & Spinach Smoothie Bowl in terms of taste. In terms of colour, hands down to the ever so vibrant Pitaya & Pineapple Smoothie Bowl, and I would have to say that tonight’s recipe beats the rest in terms of presentation. Let me know in the comments below what your favourites are based on the three categories that I mentioned: Taste, Colour, and Presentation.

Also, a special shoutout to my Mama who turned 58 yesterday! May God continue to shower you with love, happiness, and health for the many more years to come. I didn’t have time to bake her a cake – so we got a deconstructed Pineapple Tart for her yesterday at the restaurant we celebrated at last night. I literally came back from the Philippines on Sunday night, which, those of you who know me or have read somewhere on this blog, that Sunday is my only day off from my work week and the only time I can cook or bake. But don’t worry guys! I’ll make it up to her for Mother’s Day next weekend, plus that deconstructed Pineapple Tart was TO. DIE. FOR. If my Mom hadn’t stopped me, I would’ve gladly ordered another plate just for myself.

Mama's 58th Birthday

Just to note, I know that whenever it’s a new month on the blog, I always start a new theme – but because my scheduling got a bit messed up last month, I still have one more Smoothie Bowl recipe to share with everyone instead of leaving it in my archive of ‘recipes I haven’t posted yet because it doesn’t fit the theme’. Next week I’ll be back with a new Breakfast theme for Amcarmen’s Kitchen so stay tuned!

Moving on, you may find something off in the ingredients shot below. If you haven’t/didn’t read my post last week Tuesday, I mentioned that my jar of peanut butter went missing for that recipe when I was photographing the ingredients for it and ended up in this recipe instead *cheeky grin* but I had only noticed it when I went through the photos a couple of day later after shooting and making the two smoothie bowls on that same day. I was too lazy to set it all up again just for the right photo, so bear with me on this – my mind tends to float from time to time. I know it’s not that big of a deal, but sometimes things like these tickle my mild acquaintance to OCD.

Raspberry & Passionfruit Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup frozen raspberries
  • 1 large banana
  • 1/2 cup yoghurt
  • 1/4 cup low-fat milk
  • 1 tbsp chia seeds

Toppings

  • Granola – contains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Passionfruitrich in antioxidants, flavonoids, vitamin A & C, riboflavin, niacin, iron, magnesium, phosphorus, potassium, copper, fiber, and protein
  • Raspberrygood source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium
  • Dark Chocolate
  • Desiccated Coconut

METHOD

  1. Blend the raspberries, banana, milk, yoghurt, and chia seeds until smooth.
  2. Transfer to a bowl and top with passionfruit pulp, sliced kiwis, granola, roughly chopped dark chocolate, desiccated coconut, and crushed raspberries and granola. Enjoy!

Raspberry & Passionfruit Smoothie Bowl

And that wraps up Breakfast Smoothie Bowls on Amcarmen’s Kitchen. Here’s an image that a edited together for a recap on what I’ve covered. Head on over to the recipes tab above under ‘Western’ to find the links to all of the yummilicious bowls. Stay tuned for a whole new theme on the blog in a couple of days (hopefully)!

8 Brekkie Smoothie Bowls

BON APPÉTIT

– Ally xx

myTaste.com

Dark Chocolate, PB & Banana Smoothie Bowl

Dark Chocolate, PB & Banana Smoothie Bowl

Hello Everyone! First off, apologies as I did say in my last post that I’d get this up within the week where I posted about Amcarmen’s Kitchen turning 4 last week! (Unnecessary) things got in the way which was why I wasn’t able to get this up. So to make up for that, since after this post I still have one more Smoothie Bowl recipe to share with all of you, I’ll ATTEMPT to get that up for you before May rolls in. Bare in mind that I will be flying off once again tomorrow, hence also why this post is going up on a Tuesday instead of my usual Wednesday post schedule, so my attempt may already be void at this point *cheeky grin* but for you guys, I will try my best to.

Moving on, here is tonight’s recipe for a devilishly delicious Dark Chocolate, PB, and Banana Smoothie Bowl! So incase you guys haven’t been following my Instagram pages, I got back from a 5-day business trip to Hong Kong two Sundays ago. I’ve italicised ‘business’ because well, though yes it was for business, it was also sort of a mini-vacation. It was my first time to travel to Hong Kong as well so I made sure that I made the most out of the trip, outside of business hours that is. Though it was a fun trip, both on the business and vacation side to it, I was super exhausted and sleep deprived from the trip when I got back. It’s not that I was out partying every single night until the wee hours of dawn, but rather my roommate/colleague basically kept me up all night. She snores like a helicopter continuously hovering over me and talks in her sleep. I’m a very sensitive sleeper and this for me was just… Pure torture. I probably collectively only slept 8-10 hours during that 5 day trip, and the hard part was, I couldn’t even take naps in between because she snores in her naps too. I’m definitely requesting for separate rooms if I ever have to travel with her again. At least I’ll be travelling by myself to the Philippines tomorrow so I won’t have to worry about a snore fest for the upcoming 5 days (thank God).

Rant over. So Dark Chocolate, PB, and Banana? In a smoothie bowl? For breakfast? Don’t mind if I do! Classic flavour combinations for those who prefer to start their mornings off on a sweet note. Now you may notice that in the ingredients shot below that the jar of peanut butter is missing… So here’s what happened, that day I was making two different smoothie bowls for a Sunday afternoon snack, therefore I took two ingredient shots that day. The jar of peanut butter found it’s way into the other shot (which by the way doesn’t need peanut butter) and I only realised it after I was going through the photographs I took a few days later – silly me! Oh well, so ignore the jar of peanut butter in the next recipe post!

Dark Chocolate, PB & Banana Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup low-fat milk
  • 1/2 cup yoghurt
  • 60g dark chocolate*
  • 1 large banana
  • 1 tbsp peanut butter
  • 1/2 tbsp cocoa powder

*I used Whittaker’s Marlborough Sea Salt and Caramel Brittle Chocolate for this recipe – super yum with that hint of salt and sweet caramel.

Toppings

  • Bananas – loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6
  • Granola – contains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Coco Pops
  • Dark Chocolate
  • Desiccated Coconut

METHOD

  1. Add the milk, peanut butter, cocoa powder, dark chocolate, yoghurt, and banana to a blender and blend until smooth.
  2. Transfer to a bowl and top with sliced bananas, coco pops, desiccated coconut, roughly chopped dark chocolate, and granola. Enjoy as quick and easy breakfast or a filling afternoon snack to get rid of that midday schlump!

Dark Chocolate, PB & Banana Smoothie Bowl

BON APPÉTIT

– Ally xx

myTaste.com