From the cook's room -- Saturday's Dinner!

Butternut squash soup & Fried angel hair with beef and mushroom.

Last Saturday was just a relaxing day for me and Mr. S as we had nothing planned. For once we were just hanging out without any activity in our calendar. But we went to KLCC and had to change his shirt that I bought for him during Isetan Member Pre-Sales because both of its sleeves are up on his elbow (Oh we are talking about long sleeve buttoned shirt!) Sigh sigh! What can I say, I married a giant! Lmao.

Despite not having anything to do in the house, I must admit that I was super lazy. While Mr. S busy vacuuming the whole house, I put clothes to wash and fold those that were already dried on the racks. Head was racing trying to figure out what's for dinner. I knew Mr. S is not a big fan of rice but am just too tired of making steaks and sandwiches. And then, ting! ting! ting! Hey, let's try something new. Heeee...

Looking inside the refrigerator and thinking I should finish what is left inside this. Urghhh! Tadaaaaa....there you go. Dinner on the table:)

To those that kept asking me for the recipe for the above, here you go! (I told you I just chuck everything in my refrigerator. Spring clean it, that is what they called it.)

Butternut Squash Soup:

Half of a medium sized butternut squash (if you can't find it, pumpkin is good too!)

2tbsp of black pepper, grounded finely

1tbsp of salt

500ml beef/vegetable stock

1 cup of milk or cream

1 medium sized onion

2tsp cooking oil

2 sprigs of fresh thyme

1. Roughly chop the onion and cubed the butternut squash into bite size chunks. It doesn't matter really because all these will be blitzed and pureed.

2. Sweat those onion until it is soft before adding thyme to it. Once onion is golden brown, add in the butternut squash along with vegetable stocks enough to cover the chunks.

3. Bring it to boil and once your vegetable softens, turned off your stove and let it cool down a bit.

4. Liquidize your soup into smooth consistency and add some generous pinch of salt and pepper to taste.

5. Depending on to your liking, you can either use milk or cream for your soup. If you prefer to use milk, bring your soup back to stove and add in a cup of milk. Let it simmer for couple of minutes and serve it with hot baguette. If you prefer to use cream, serve it in a bowl with a dollop of cream in the middle.

Fried Angel Hair with Beef & Mushroom

1 packet of San Remo Angel Hair pasta

2 cloves of garlic

1inch of fresh ginger

6 small chili

5 cherry tomatoes, halved

A bunch of spring onions, chopped finely

1 medium sized lime

4 portobello mushrooms, sliced

350g lean beef, diced

Pinch of salt & pepper

Knob of butter

1. Boil some water with a pinch of salt. Add in angel hair and cook it until al dente. Toss it and add a knob of butter to it.

2. Peel garlic and chop ginger to thin slice (it will be easy for you later). Using pestle and mortar (you can use food processor, if you want), pound garlic, ginger and chili to paste.

3. Heat couple teaspoon of vegetable oil and saute the garlic, ginger, chili paste and also chopped spring onions till fragrant. Add beef and stir fry till its tender before adding slices of mushrooms and tomatoes.

4. Pinch in some salt and pepper and toss in the noodles that you have prepared. Mix well. Squeeze some lime juice before serving.

Happy cooking all!

Love,

Iliyana I. Ramjaun