Lemnos Jalapeno Cream Cheese weighs 125g and is made in Australia.
Tuesday 3 July 2012
Lemnos Jalapeno Cream Cheese
Lemnos Jalapeno Cream Cheese is something new I discover from our local supermarket. Not to be deceived by those chilli flakes, Lemnos uses only sweet pepper flakes. The texture is creamy and super easy for application on soft bread. Its not salty, afterall the sodium is only 419mg per 100g. The taste is light and fluffy. Starts off a perfect day with something less guilty (although its cheese I know).
I love this Ausie's packaging design. Just peel and reveal the amount of application and close back the flap when not in use.
Monday 9 April 2012
White Wine Mussels Pot Recipe
Looking back, my last post was OMG, a year ago!! I have to admit that I have been super busy with work and travelling that I had not been cooking for a long long, long time.
Over the weekend, I metup with a new friend to study food photography. We ordered some cold dishes and a bowl of raman. The raman was for our hungry stomach while the cold dishes were our practice items.
I am glad to share my food photographs. I shall be glad to know if there is any improvement ^_^
Today is Sunday and I went to the supermarket to get ingredients for Mussels Pot.
How it was done:
There are 2 kinds of mussels I bought from the supermarket. The smaller ones (without shell) are from Chile and the big brothers are from New Zealand (half shelved). Clean them thoroughly...making sure to pluck out the seaweeds and remove any impurities like broken shell. The big brothers are those which are probably cleansed before packing as I did not spend much time plucking out the seaweeds.
Boil onion and garlic in water for 60 mins or when the garlic and onion has fully melted. Over medium heat, throw in celery and mussels. It will be cool to have those mussels with shells as one can see them open during the process. This shall take not more than 15 mins. This is to make sure the mussels are not over cooked.
Turn off fire the heat as soon as wine is poured. This is to remove the sourish taste in some wine and maintain the wine aroma. If your wine is sweet, then turn off the heat before pouring.
Scope in some butter and serve.
Total time taken:
This is the soupy version. For those who prefer the creamy base, add in cream before wine. I do not eat the onions and garlic so I dump them out before consumption. The New Zealand mussels are bigger and juicier and so much more tasty than the plain little cuties. Seriously, their prices are only a few cents of difference. The next round I cooked it, it is unlikely I will get those small little cuties.
Over the weekend, I metup with a new friend to study food photography. We ordered some cold dishes and a bowl of raman. The raman was for our hungry stomach while the cold dishes were our practice items.
I am glad to share my food photographs. I shall be glad to know if there is any improvement ^_^
Today is Sunday and I went to the supermarket to get ingredients for Mussels Pot.
How it was done:
There are 2 kinds of mussels I bought from the supermarket. The smaller ones (without shell) are from Chile and the big brothers are from New Zealand (half shelved). Clean them thoroughly...making sure to pluck out the seaweeds and remove any impurities like broken shell. The big brothers are those which are probably cleansed before packing as I did not spend much time plucking out the seaweeds.
Total time taken:
- 75 mins
- 500g of New Zealand and 500g Chile mussels
- 1 stalk celery
- 1 yellow onion
- 5 cloves of garlic (remove skin)
- some butter
- half cup of white wine (125ml)
This is the soupy version. For those who prefer the creamy base, add in cream before wine. I do not eat the onions and garlic so I dump them out before consumption. The New Zealand mussels are bigger and juicier and so much more tasty than the plain little cuties. Seriously, their prices are only a few cents of difference. The next round I cooked it, it is unlikely I will get those small little cuties.
Thursday 21 April 2011
Recipe: Oven baked treadfin fish steak with Salt-Roasted Chicken Spices
I used red apply for its natural sweetness but of course, green apple may be used if a sour taste is preferred.
Celery is added for its crunchy texture and health value.
First, I applied about 2 tablespoonful (10g) of Seah's Spices Salt-Roasted Chicken Spices over both sides of the fish steak. Afterwhich, I placed diced apples and celery over fish and all over the bowl.
Cover tight with a aluminium foil and its ready for the oven.
I set it to 170 degrees and 15 mins.
Once cooked, do away with the foil and garnish with olives and basil. One may choose to do away with any of these, its really a personal choice. Now, its ready to be served with pasta or potato or salad or rice....anyway you like it.
Total time taken:
- 20 mins
- 200g of 1 1/4" thick treadfin fish steak
- 1 stalk celery
- 1/2 red apple
- 8 olives
- 1 teaspoonful of basil / finely chopped parsley leaves
- 10g / 2 tablespoonful of Seah's Spices Salt Roasted Chicken Spices
The fish is firm yet tender soft when baked under such conditions. Neither the spice mix or apple has stolen the natural taste of a treadfin fish. Instead, both had added a fantastic combination to the otherwise ordinary fishy scent.
It may be a little surprising since it is stated for Chicken, but this spice mix does wonder for fish as well. Each packed of Seah's Spices Salt Roasted Chicken Spices comes in 2 sachets of 20g each. If you do not have a weight scale, 10g makes it half of the sachet. There is no hard and fix rules how much exactly as I noticed too much of it doesn't contributes to extreme saltiness. It may just reduce a little of the sweetness which is ideal for people who prefer less sweetness.
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