All posts by aliceshih123

When one door closes, another opens

As some of you might already know, I have moved from London to Bournemouth. I was somehow dreading the idea of coming to a beach town, as if my wishes to strive in a fast-paced, progressive economic giant was a missed opportunity. But I have very quickly come to forget how that feels like.

I couldn’t be happier with where I am today.  In fact, I am living out days that are far from what I imagined myself to be living, but that just shows how life is a voyage with a number of unexpected yet pleasant destinations for us to land up in.

Without getting on that ship, you can only imagine how it will be on the other side of the world, which really is a mischance of turning fear into adrenaline and sheer euphoria.

I have come to learn how to become a “gold digger,” excavating precious opportunities out of dry desserts to build onto personal fortunes. Lucky me, I have you–my ultimate guide for sanity and I cannot wait to share my expeditions with you.

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Keep moving on till you find the right door

Salmon and Caviar Penne

This is the perfect light meal that tastes incredible served cold or hot! I often have this for lunch with a nice glass of white. Healthy and tasty! Give it a try!

You will need

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250 g    penne pasta

3 cloves    garlic (sliced)

½    brown onion (diced)

300 g    salmon fillet

2 tbsp    wholegrain mustard

50 g    spring onion (chopped)

100 g    asparagus (chopped)

60 g    double cream

100 g    baby spinach

30 g    chives to decorate

Salt & pepper  to season

Fresh lemon juice (½ lemon)

Method

  1. Once pasta is cooked, leave to cool.
  2. Saute garlic and onions over medium heat(2 mins)
  3. Add and saute asparagus
  4. Add salmon fillet till flaky
  5. Add salt and pepper to taste
  6. Add cream and mustard and simmer for 5 mins
  7. Add penne pasta to mixture
  8. Mix spring onion evenly into pasta
  9. In a bowl, place pasta over crisp spinach leaves
  10. Drizzle fresh lemon juice over pasta
  11. Decorate pasta with chopped up chives
  12. Place a few more spinach leaves on top and lay caviar gently over spinach leaves before serving

 

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Sherry Beef Stew

You will need

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450 g   stewing  beef cubes

3    tomatoes (diced)

2    onions (diced)

2    cloves garlic (chopped)

3    medium-large size potatoes (diced)

4 sprigs    thyme and parsley

1 cube    beef stock

500 ml    hot water

200 ml    sherry

±2-3 tbsp    salt

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  1. Sauté onions and garlic for 2 mins
  2. Add potatoes, beef stock, water, thyme and parsley. Cook for 5-10 mins with lid half closing the pot
  3. Add beef and tomatoes. Simmer over medium-low heat for 15 mins
  4. Add sherry. Let simmer for 60 mins with lid half closing the pot
  5. Slowly add salt to taste

(Optional: add 2 tbsp potato flour in some warm water and pour into stew to thicken the broth. The potatoes should do the job but you’ll end up eating softer cubes of potatoes–which I don’t mind  😉 )