Following Jamie Oliver – Mixed Mushrooms and Spicy Chorizo Homemade Pappardelle & Mashed Veg

In Food - HK on August 2, 2011 at 7:26 pm

Homemade Pasta! We’ve had a pasta machine (attachable to the kitchen-aid mixer) for a few years now and rarely get it out to use. So I thought, why not have some summer fun and invite my friend and my mom over to help cook (and eat, of course) dinner?

My friend and I started making the pappardelle at 3 pm (who knew how long we were going to take?), and it turned out perfect for a 6:30 dinner. All 3 of our recipes – the pasta itself, pappardelle dish, and the mashed vegetable came from Jamie Oliver’s The Return of the Naked Chef – and I can tell you in advance that it turned out GREAT!

We needed (for the homemade pasta):
250g Semolina flour
250g Strong/Bread flour
8 egg yolks
3 free range eggs

I know that it seems like a lot of eggs, but you do want that eggy texture and flavor in the end!

Eggs & Flour, ready to be kneaded

All we did was knead it until smooth. The dough was bit dry, but was fine after putting in the fridge for about 20 minutes. We managed to get some really long strands (and make some really long pappardelle):

Through the Pasta Machine!

Though we had machines to cut spaghetti and linguini, we liked pappardelle so we used a knife to cut the pasta sheets into fairly wide strips. Pasta is done.

Cooking our homemade pappardelle was no less exciting. There were lots of things to chop – we first added onion, garlic, and spicy chorizo sausage. Then the mushrooms; we had 6 different varieties of mushroom, 3 from the market and 3 from citisuper (the market only had 3). It looked like heaps and HEAPS when we first put it in. I knew it would shrink but it was almost literally a towering mound of mushrooms. After the water had evaporated off, and the amount of mushrooms went back to a normal-looking state, we added the pappardelle, and with a few tosses our dish was done.

Table was set nicely

My mom made her signature 18-hour no-knead bread, which was NOT one of Jamie Oliver’s recipes.

Mom's Signature No Knead Bread - Crackling, Crunchy, and Chewy

Mixed Mushrooms and Spicy Chorizo Homemade Pappardelle

Mixed Mushrooms and Spicy Chorizo Homemade Pappardelle

Onto the mashed veggies. You can choose any root vegetables you like, but we used potato, carrot, turnip, parsnip, beet, and bottled anchovies. All you had to do was cut the vegetables into chunks and boil in water until mashable. Mash then add butter, olive oil, salt, and pepper, all to taste. I added lots of olive oil, it’s my favorite 🙂

Mashed Veg - this dish was so simple but tasted so fresh and healthy!

We also had a light pea cream soup to accompany, but unfortunately we forgot to snap some pictures. This was the perfect activity for an otherwise mundane and lethargic day for me! The dinner was absolutely delicious (if I may say so myself, which I have) and I found another simple but very tasty vegetable dish. Making pasta is fun, and I’m already looking forward to making it again next week! Though I can’t make it too often…


Papabubble Candy Store

In Food - HK on August 2, 2011 at 5:49 pm

While flipping through a magazine, one of those Hong Kong Walker type of stuff, I came across a page about Papabubble.  They make the hard candies that have patterns decorated in them, a thing that really has been gaining popularity!  And it’s so fun to watch!

Colorful and great for gifts

While we were there they let us try flavors before buying, and we found that lychee tasted the best!


Making the Candy

A fun shop to go to even if you don’t have a sweet tooth.  You can even order personalized candies, but there is a minimum requirement of 6kg per order, so it would be perfect for giving away at a wedding!


At 38 Causeway Bay Road, Tai Hang

Murano – Specialty Restaurant Onboard Eclipse

In Baltics on July 31, 2011 at 11:36 pm


I won’t go into the specifics of each dish, but I must say that the Murano lobster (cooked at your tableside), the lobster bisque (very clear taste), and the Grand Marnier Souffle are my favorites for the three courses after dining twice. And here we are – pictures speak a thousand words, (but there are captions to help along the way).

amuse bouche of green pea soup

Scallop Wellington

Rocket Salad with Goat Cheese

Lobster Bisque

If you are ordering lobster or other dishes cooked at your table-side, he would be an excellent server! Precise and fluid motion somehow added to the taste of the resulting dish.

Two Portions of Murano Lobster (1 portion is already a lot!)

Flame - probably more for show than for taste.

Murano Lobster (1 portion), Cooked at Tableside

Veal Chop with Yorkshire Pudding

Duck Confit and Duck Breast

Cheese Wagon

Grand Marnier Souffle

Strawberry Crepe

Strawberry Crepe

Murano was a very traditional restaurant that served the classics. Certainly a lot better than the main dining room, with a lot of tasty dishes. A good place to satisfy yourselves with well-cooked (and well-known) dishes!