Spaghetti Bolognaise (using the Philips Pressure Cooker)

Spaghetti Bolognaise

(using PHILIPS Pressure Cooker)

Bolognaise Sauce

• ·      1 cup chopped onions
• ·      800gm minced beef/chicken
• ·      1 can button mushroom, chopped
• ·      800gms peeled tomatoes
• ·      ½ cup tomato puree
• ·      2 carrot, grated
• ·      4 cups water
• ·      1 tbsp Italian seasoning
• ·      1/3 cup sugar
• ·      2 tbsp salt
• ·      1 tbsp black pepper

1.   Put all the ingredients into a PHILIPS Pressure Cooker pot. 

2. Mix all the ingredients together until well combined.

3.   Close the lid and press 'BEEF/CHICKEN' and then press 'START'.

4.   After 30 minutes, when the Spaghetti Sauce is ready, release the steam by pushing the vent on the lid to the right.

5.   Open the lid and serve the sauce over it over a bed of spaghetti.

PHILIPS Pressure Cooker

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Macaroni Chicken Soup (using the PHILIPS Pressure Cooker)

 

Macaroni Chicken Soup

(using the PHILIPS Pressure Cooker)

·      6 pieces of chicken, cut into little cubes

·      10 pieces of fishballs, halved

·      2 fish cakes, sliced

·      1 onion, blended

·      3 cloves of garlic, blended

·      ½ inch ginger, blended

·      3 cups of water

·      1 carrot, cut into small cubes

·      2 sticks of celery, cut into small cubes

·      1 tsp salt

·      1 tsp black pepper

·      1 pack of macaroni, boiled for 7 mins

1.    Place all the ingredients inside the PHILIPS Pressure Cooker pot.

2.    Stir till everything is well combined.

3.    Press SOUP & then START button of the PHILIPS Pressure Cooker.

4.    After 30 minutes, the Soup will be ready.

5.    Release the pressure by turning the vent to the right. Then open the lid.

6.    Stir the boiled macaroni into the soup.

7.    Sprinkle with fried onions & sliced chinese celery when serving.

soups

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Mum's Baked Macaroni (using the PHILIPS Air Fryer)

 

Baked Macaroni

(using the PHILIPS AIR FRYER)

Ingredients:~

·      2 large onions, chopped

·      2 cloves of garlic, chopped

·      2 tbsp of  butter

·      250 gms minced beef/chicken

·      1 carrot, grated

·      ¼  cup chinese celery, chopped

·      2 tsp salt

·      2 tsp pepper

·      2 cups of milk

·      1 cups of water

·      4 eggs, beaten

·      1 cup of grated cheese

·      ½ packet of Macaroni, boiled for 7 minutes

·      1 cup of breadcrumbs

Method:~

1.     Heat a pan & melt the butter.
2.     Sautee’ the onions & garlic.
3.     Put in the minced beef/chicken & stir until cooked through.
4.     Add the button mushrooms & carrots. Cook further.
5.     Finally put in the chinese celery, salt & pepper.
6.     Stir until well combined. Pour into a large bowl.
7.     Put the boiled macaroni into the same bowl.
8.     Pour the milk, water, grated cheese & beaten eggs into the macaroni and mix well.
9.     Scoop macaroni mixture into a  baking dish. Make sure the liquid is the same level as the macaroni.
10. Cover the top of the macaroni with breadcrumbs.
11. Bake in a 160ºC preheated PHILIPS AIR FRYER for 25 minutes or until the breadcrumbs turn golden brown.

PHILIPS Air Fryer

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Spinach Pesto (using the PHILIPS AVENT STEAMER BLENDER)

(using the PHILIPS AVENT STEAMER BLENDER)

Shamefully, I never dared try Pesto until I reached my late 20s. The green was pretty scary....and besides, who eats spaghetti with greens. It couldn't possible be tasty! But I was so so wrong. Little did I know how delicious it was and it suprisingly tasted rich! It's the pine nuts and the olive oil, I finally realized.
Due to my own preconception, I decided to introduce Pesto to all the little kids that I teach cooking to. I feel I am in the position to make kids realize how delicious greens are a young age, before they have a chance to 'dislike' greens.

Using the PHILIPS AVENT Steamer Blender is like a dream! Stuff all the spinach into the jar and twist the dail to begin steaming. After 20 minutes, the steamer will automatically stop and you just flip the jar over to blend it into a smooth pesto! Easy peasy!


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Ingredients:~

·      2 cloves of garlic
·      2 cups of chopped spinach, washed
·      1 tsp salt
·      ½ tsp pepper
·      ¼ cup of milk
·      ¼ cup chicken stock or ½ tsp of chicken stock granules

Method:~

1.    Place the garlic & spinach into the PHILIPS AVENT Steamer Blender.

2.    Pour 200mls water into the boiler and steam the spinach for 20 minutes.

3.    Turn the jar over, to the blending position.

4.    Open the lid and pour in the milk, salt , stock & pepper.

5.    Close the lid back & blend for 10 seconds till smooth.

6.    Pour the homemade pesto over boiled pasta & serve

vegetable

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Panfried Dory on Angelhair Aglio Olio

This is the most modest, simplest & tastiest way to serve pasta. As the name suggests, it is basically just garlic (aglio) & oil (olio). Use of Bell Peppers are purely optional. Topping it up with panfried Dory makes its more filling & definitely more elaborate, adding the good dose of protein to this dish :-)

Ingredients for Aglio Olio:

• 1 packet Angelhair
• 1/2 cup ectra virgin olive oil
• 6 cloves garlic, chopped or cushed
• 8 dried chillies, snipped finely
• 3 birds-eye chillies, chopped ( chili padi or diavolicchi, meaning little devils!) I love it!!
• 1/2 red bell pepper, sliced thinly (optional)
• 1/2 yellow bell pepper, sliced thinly (optional)
• 1/2 green bell pepper, sliced thinly (optional)
• 2 tsp salt
• a handful Parsley, chopped for garnish

Method for Aglio Olio:

1.Bring a large pot of salted water to boil & cook the angelhair pasta till al dente. Drain.
2.Meanwhile, heat the oil & sautee the garlic, peppers & snipped chillies.
3. As soon as the garlic colours, tip the spaghetti into the oil & garlic.
4. Cook over moderate heat. Toss very briefly.
5. Season with salt & serve immediately by twirling it on a plate.
6. Sprinkle with chopped parsley. Top with Panfried Dory.

Ingredients for Panfried Dory:

• 6 palm-sized fillet of Dory
• 1/2 cup plain flour
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp butter
• 3 tbsp oil
• 2 lemon, squeezed for juice

Method for Panfried Dory:

In order for the dory to be ready at the same time as the Aglio Olio, start cooking as soon you begin boiling the water for the pasta. While the fish is being cooked, you can begin with the Aglio Olio sauce. Then everything will come together beautifully at the same time for serving.

1. Mix the flour together with the salt & pepper.
2. Heat a flat heavy pan. Pour in the oil & put in the butter over medium heat.
3. Pat dry the fish & coat it with the flour mixture. Place it on the pan over the oil & butter.
4. When one side had browned & feels crisp, flip over the other side.
5. As soon as the other side is ready, place it on the Angelhair.
6. Squeeze a lemon wedge over the fish for the juice.
7. Serve & eat immediately for total enjoyment!

seafood

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Spaghetti Carbonara

My kids totally love having pasta, chicken, mushrooms & definitely cream.... So, Spaghetti Carbonara fits all the right criteria to be their favourite dish!!! I actually think they can have this every day and not be bored with it! Frankly, I like to cook what they like but I'm not too keen for them to have rich food on a daily basis. So, although the original recipe calls for eggs & parmesan cheese, I omit that from the recipe everytime I cook it. I also reduce the cream & exchange the balance with low-fat milk instead.....I guess you could say it's the healthy version of Carbonara! Enjoy my version....

Ingredients:

• 2 tbsp butter
• 1 tbsp oil
• 2 cloves garlic, crushed
• 2 pieces of boneless, skinless chicken breast, cut into strips
• 1 tray oyster mushroom, sliced (or any mushroom of your choice)
• 1 packet of spaghetti, boiled for 8 minutes or until al dente', drain
• 1 cup of cream
• 1 1/2 cups milk
• 2 eggs (I omit this most times when I cook this dish)
• 1/2 cup freshly grated parmesan cheese ( I sometimes put thin slices on top of the hot pasta)

Method:

1. This pasta takes a very short time to cook, so if you have all the ingredients ready, you can begin boiling the spaghetti the moment you begin saute'ing the garlic.
2. Heat the butter & oil in a pan. Sautee' the garlic.
3. Put in the chicken Toss it around.
4. Add the mushroom. Mix it around for about 5 minutes.
5. Add the salt & pepper.
6. Put in the drained spaghetti. Mix it all together till well combined.
7. Beat the eggs, cream & milk in a bowl. Pour it gently onto the spaghetti.
8. Mix well till it coats the pasta & lightly cooked.
9. Take it off the fire to serve immediately.
10. Serve with parmesan cheese (grated or thinly sliced) & chopped parsley.

pasta

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Mum's Baked Macaroni

During our school days when friends came over, Mum used to often make this simple but beautiful Baked Macaroni using simplistic means of measurements. Now I make it for my children's friends when they come over... History does repeat itself!

Baked Macaroni Recipe

pasta

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