With Singapore’s 50th National Day coming up, everyone over here in Singapore is getting all excited about the upcoming SG50 National Day Parade, which has been practising hard over the last few weeks.
SG50 parties are popping up all over the place, and the Aged P decided to throw a small potluck party with some home cooked dishes given an SG50 twist!
A vegetable dish, A pasta dish and A SG50 Funpack
The Aged P made the vegetable dish with white radish, wongbok cabbage and carrots boiled in a clear chicken broth with dried scallops and shiitake mushrooms. You can see she layered the vegetables with the white radish slices on top, then added a crescent moon and five stars carved from carrot.
Our good ole Uncle J-the-chef made one of his chinese-italian fusion pastas with ’50’ spelled out in cherry tomatoes and quail eggs dyed red.
We also had a Red food (Foochow noodle soup made with red yeast) and White drinks (Soya bean juice), but I think that a traditional Teh Tarik (made according to the instructions on my SG50 ‘funpack’) would be fun for a party too!
We’re going to meet with the Aged Ps at their place on the 9th of August (actual SG50 day) and watch the National Day Parade and enjoy the fireworks on TV together in air-con comfort.
For people who are too far away to enjoy an SG50 party, you can still celebrate in your own way – you can check out the Owls Well SG50 Playlist or you can make just like A Becky Lee, who went to have a very special SG50 themed manicure!
So patriotic and fashionable!
So last week, I wrote about paediatric dental hygiene talk at Expat Kitchen that I was invited to attend by Colgate Singapore. Whilst we were there, the ladies behind Expat Kitchen had us cooking an easy-peasy healthy, low sugar meal together with our children!
We made a simple pasta-bake for lunch and for dessert, the children assembled their own fruit skewers.
Mini Pasta Pie Recipe
- A 12-cup muffin tray or a dozen disposable mini-pie tins
- 2 tsp extra virgin olive oil
- 1 onion (diced)
- 2 crushed garlic cloves
- assorted mixed steamed vegetables (we used broccoli, sweet potato, corn, carrot and peas)
- 400g can of chopped tomatoes
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 1 tsp sugar
- 500g dry pasta (we used shell pasta)
- 1/2 cup grated cheddar cheese
- 1/2 cup grated mozzerella cheese
- salt and pepper (to taste)
Getting the ingredients ready
- Preheat oven to 190C
- Cook pasta according to packet instructions
- Press the tin of chopped tomatoes through a sieve to make it fine and remove seeds
Expat Kitchen Pro-tip: Use italian brands of tinned tomatoes as they are naturally less sour and acidic than their american counterparts!
- Heat olive oil over medium heat and fry onions until translucent and glossy
- Add garlic and cook until fragrant
- Stir in tomato, tomato paste, oregano and sugar (if needed) and increase heat until the sauce is boiling
Expat Kitchen Pro-tip: Sugar is optional as it is used counter the sour taste of tomatoes!
- Reduce heat and simmer for 10-15 minutes. Season with salt and pepper.
- Combine the pasta, sauce, vegetables and cheddar cheese in a bowl and mix thoroughly.
Assembling the pasta pies
- Dish out mixture into muffin tins and top with grated mozzarella cheese
- Bake for 35-40 minutes until cheese has melted
- Eat and Enjoy!
Tasty tasty tasty!!!
For the fruit skewers:
Cut assorted fruits (we used strawberries, coranges, pineapples, watermelon and kiwi) into chunks and slide onto bamboo skewers! Simple and pretty!
(Thanks again to Colgate Singapore and Expat Kitchen for inviting us to attend this workshop!)
As a single woman on a shoestring budget, I am always on the lookout for groceries on sale or special. I find that it’s easier to purchase the food on special first then trawl the Internet for a good recipe for them.
This particular recipe was created by a house guest of mine and has since been a staple of my diet. It is a simple pasta dish for the lazy, busy people.
Made with carrots, kale, asparagus and lamb/rosemary sausage.
Any kind of sausages can be used for the base, but I prefer to use the “tainted” vegetarian sausages regularly produced by the local butchers every time they get new apprentices in the shop. Inevitably, someone forgets to clean the sausage machine between runs of meat sausages and vegetarian sausages, thus producing vegetarian sausages that contain meat. The result? Cheap sausages for everyone!
- 2 x sausages
- Some cooked pasta
- 2 carrots, or whatever root vegetable is on sale, sliced
- 1 onion, chopped roughly
- 1 clove garlic, minced
- A few handfuls of leafy vegetables (spinach or kale prefered)
- Some other vegetables (Whatever you like)
- Sliced mushrooms (optional)
First, fry the sausages up in a wok. Once the sausages are browned, remove them from heat and fry the onion and garlic in the sausage grease until translucent. Then add the carrots and fry those up. Then add the leafy vegetables and pasta and fry those up. If you have sliced mushrooms, throw those in too. Then add the sausages again and heat up everything.
And you’re done!
Serve up and eat up.
Simple and quick! ^_^