If I have to seek a common ground on what food my beloved and I both like, it has to be fast food. Whenever we proclaim our love for fast food, we often got a mixture confusion and a puzzled look with a hint of judgement from people. This has mainly stemmed from the fact that I am a food blogger and that I love home cooking. I'd like to say that fast food, food blogging and home cooking, they can be all in the same sentence and not mutually exclusive. At least over here at Fuss Free Cooking ... continue reading...
Search Results for: pesto
Broccoli Pesto Pasta, A Vegetarian Friendly Recipe
One of my favourite gifts I've received this year is an annual Donna Hay magazine subscription. Like many, I admire her way with food styling, oh-so simple and elegant! Her polenta crusted potatoes is my go-to baked potato recipe. It is surefire way to guarantee soft and fluffy potatoes with crunchy exterior. ... continue reading...
Grilled Chicken Salad with Smoked Almond & Parsley Pesto
If you are a long term reader of Fuss Free Cooking, I don't need to tell you how much I love chicken. Since it is salad weather over here in Australia, I have been obsessing with salad. Chicken salad to exact. To make salad making even more delightful, I had great luck in sourcing local fresh lettuce leaves from my favourite providores of gourmet local food, A Slice of Orange and super sweet grape tomatoes from Harris Farm Market. I get excited over little things in life, like getting my hands ... continue reading...
Basil Pesto Marinated Kale, Quinoa & Haloumi Salad
Needless to say, this is a kale lovin’ blog. I love kale. My beloved loves me and therefore, he has to love kale by default, even though I caught him “whining” to my friends that kale is all I cook when it comes to green vegetables of late. He is such a brave man, isn’t he? ... continue reading...
Creamy Basil Pesto & Roast Chicken Fettuccine
Whilst detoxing and staying healthy is a hot topic post holiday season, I, on the other hand, have leftover to go through, mainly roast chickens. In my opinion, holiday feasts especially Christmas and New Year aren't complete with roasts of some sort. Since my household is a big fan of chicken, hence, roast chicken it was. Cold roast chicken is a favourite of mine. It makes a wonderful addition to cold sandwiches and salad. That being said, this post is not about sandwiches and salad. I was ... continue reading...
Sundried Tomato Pesto & San Remo Artisan Pasta
I feel that I should make pesto more often at home. I mean how hard is to process everything together and that is it? Please don't get me wrong, I'm not turning into a pesto snob. I'm anything but snobbish when it comes to food. :P It depends on how motivated you are in the kitchen, there're "right" ingredients at the right time. If you are really busy and unmotivated, instant and ready-made stuff is real life time saver. If you are kinda motivated, you can incoporate some ready-made ... continue reading...
Baked Pasta with Zucchini and Basil Pesto
I have voiced my dislike towards zucchini in the past. Having that said, I have been having good runs of making zucchini more likeable and welcoming to my repertoire. I supposed I have found a way to make peace with zucchini – by grating it or by dicing as small as possible. I still think zucchini is not an ideal vegetable for a stir fry dish. I prefer my stir fry vegetables to be crunchy which I think it’s quite difficult for zucchini to be. Maybe I can undercook the zucchini a little so it ... continue reading...
Roast Squash With Coriander Pesto
There's something wonderful about Italian cuisine; simple, healthy and delicious. It's a pity that many pasta dishes (I'm pointing to those served in small eateries and cafes) are being misrepresented. Often, they are bland and unexciting like frozen tv dinners and if you think about it, they can be pricey too! ... continue reading...
10 Creative Leftover Recipes
Happy Thanksgiving to my readers from the States! I am inspired to post a round up of leftover recipes after seeing snap shots of Hollywood A-listers Thanksgiving spread! Woah, what an incredible feast!!! I personally love leftovers. In fact, I will intentionally cook more in order to have some leftover. For one, it makes cooking easier for the next couple of days as you already have cooked ingredients to work with. All you have to is to add some "thrill" back to you leftovers. Here, I am ... continue reading...
4 Delicious Recipes Using Sun-Dried Tomatoes
It's semi sun-dried tomatoes, to be exact. I have gone through a phase where I've added semi sun-dried tomatoes into everything! I liked that they have a longer shelf life than fresh tomatoes, less watery than tomatoes and more intense in flavour than tomatoes. Because of these fantastic qualities of semi sun dried tomatoes, they made quite a versatile ingredient for cooking as well as baking. So semi dried vs sun dried? What's my preference? I love that semi sun-dried tomatoes still remained ... continue reading...
What happens when the chefs and the tea maker meet? (Ft. Dilmah Tea)
Growing up in Penang, I had the opportunity to experience a diverse culinary creations which used tea as a key ingredients such as tea eggs and tea smoked chicken. As bizarre as it sounded at the time, I kept an open mind and the result? Well, let's just say my palate was not disappointed. ;) When it comes to tea gastronomy, Dilmah has been a firm supporter of this movement. To take this movement a little further, the renown teamaker as well as the founder of Dilmah, Merrill J. Fernando, has ... continue reading...
Minestrone with Borlotti, Fennel & Kale + KitchenAid Food Processor Giveaway
Sponsored by Nuffnang I still remember the excitement, content and pride of seeing my recipes being featured in print which I used to think was only reserved for celebrity chefs, food stylists and other professionals. Although we are in a digital age, I think there is a “traditionalist” in all of us who have a high regard for printed media. I love actual cookbooks. I enjoy the feeling of turning the pages with my fingers. I love the splatters on the pages of my favourite recipes. In some ... continue reading...
