Green Frittata

Ingredients:

Egg wash:

6 Eggs

1 tablespoon Dried Basil

1/4 teaspoon Dried Thyme

1/3 tablespoon Paprika

1/3 teaspoon Salt

1/2 teaspoon Ground Black Pepper

Filling:

(any combinations of vegetables and cheeses work here)

1 cup Shredded Cheddar and Mozzarella mix

1 Zucchini, diced

1 Red Onion, Sliced

4 Garlic Gloves, minced

1 Red Bell Pepper, seeded and sliced

7 White Mushroom, diced

2 tablespoons Vegetable Oil

1/4 teaspoon Salt

Instruction:

Pre heat the oven to 450F/230C.

1. Heat up vegetable oil and salt in a frying pan over high heat.  Add onion and garlic.  Sauté it until fragrant, about 2 minutes.

2. Add the rest of the vegetables.  Sauté them until soften, about 10 minutes.  Turn off the heat.

3. In a baking dish, beat together all the ingredients of the egg wash.  Add in the vegetables, stir well.

4. Place the mixture into the oven.  Bake at 450F/ 230C for about 5 minutes.  Take it out, stir the egg mixture once again thoroughly with a folk, and then place it back to the oven.  Bake for another 10 minutes, or until the egg is firmed.  Serve in warm.

Hot Cocoa with mochi

Ingredients: for 2 servings

Mochi:

1 cup Glutinous Flour

1/3 cup Water

Red food colorant

Chocolate Milk:

1/4 cup Cocoa Powder

2 tablespoon Sugar

3/4 cup Hot Milk

Instruction:

1. To make mochi, mix the water and the flour together.

2. Knead it and form a very soft dough with fingers.  Try to add 1/3 water at a time so that you can have a better control of the texture of the mochi.

3. Divide the dough into two.  Add food colorant into one and knead it until the colour blended thoroughly.

4. Bring a pot of water to boil.  When it reaches the boiling point, roll the dough into many small balls and drop them into the water.

5. When the mochi balls surface, scoop them up and transfer them into a bowl of cold water immediately.  Set it aside.

6. To make the chocolate milk, whisk together the cocoa powder, sugar, and 2 tablespoons of milk.

7. Whisk in the rest of the milk.

8. Place some mochi balls in a serving bowl, and then pour the chocolate milk on top.  Serve in warm.

Sauté sole fillet

Ingredients:

10 pieces Sole Fillet, halves

5 stalks Green Onion, rinsed, sliced

10 Ginger Slices

15 ml vegetable oil

30ml Shaoxing Rice Wine

1/3 teaspoon Salt

Instruction:

1. Heat up the vegetable oil over high heat in a frying pan.  Add ginger and salt.  Sauté it until fragrant.

2. Add green onion.  Sauté it for about 5 minutes and then add the sole on top.  Cook the fillet for about 5 minutes without stirring it.

3. Turn the fillet on the side gently.  Cook it for another 5 minutes.

4. Add the rice wine.  Cook the fillet for another 5 minutes, or until the fillet turn white.  Remove it from the heat.

Stir fry Chinese bok choy

Ingredients:

15 Bok Choy, medium size

6 Ginger slices

2 vegetable oil

1/3 Salt

Instruction:

1. Rinse off sand and dirt in the bok choy.  Slice the steams into thinner stalks.

2. Heat up the vegetable oil in a frying pan over high heat.  Add salt and ginger .  Sauté it until fragrant.

3. Add bok choy.  Sauté it for about 10 minutes, or until the steams turns translucent and the leaves shrink.

4. Remove it from the heat.  Serve with white rice.

Chickpea rice

Ingredients:

1 cup Canned Chickpea

2 tablespoons Olive Oil

1/2 teaspoon Sugar

1/8 teaspoon Salt

2 cups Cooked White Rice

Instruction:

1. In a mixing bowl, mash chickpea into fine paste.

2. Add olive oil, sugar, and salt.  Mix well.

3. Heat up the chickpea paste in a microwave for about 1 minute.

4. Pour the taste on top of the rice.  Serve in warm.

Hearty Kale Soup

Ingredients: for about 8 servings

3 cups Fish Broth

1 cup Water

2 cups Kale, rinsed and chopped

3 potatoes, peeled and diced

2 Shallots, chopped

4 Garlic Gloves, peeled and chopped

3 Carrot, skinned and chopped into strips

Salt and Pepper to taste

Instruction:

1. In a pot, sauté shallot and garlic with a tablespoon vegetable oil, until the shallot turn translucent.

2. Pour in fish broth and water.  Bring it to boil over high heat.

3. Add kale and half portion of potato.  Cook it for about 20 minutes.  Turn off the heat.

4. Puree all the ingredients in the soup.

5. Add carrot and the rest of the potato.  Simmer the soup over low heat for another 25 minutes.

6. Stir in rice.  Add salt and pepper to taste.  Serve in warm.