Baked Polenta Crusted Salmon Potato Cake with Lemon Dill Horseradish Sauce – Delishar

Ingredients (Serves 3)

  • 2 large russet potato, peeled and quartered
  • 250g Salmon, poached and flaked
  • 5 tbsp of polenta/corn grids
  • 1/2 egg beaten
  • 1 tbsp chopped spring onion
  • 1/2 small yellow onion, finely chopped
  • Salt and pepper
  • 1 tbsp lemon juice*
  • 1 tsp lemon zest*
  • 2 tbsp fat free mayo*
  • 2 tbsp horse radish sauce*
  • 1/2 tsp dill*

Boil your potatoes in lightly salted water until tender and a fork is able to poke through

Drain all the water and add salt and pepper to taste

Mash well

Add your spring onion, yellow onion, flaked salmon and egg.
Mix well and chill for 2 hours.

Prepare your sauce by adding all the ingredients marked * in a bowl and mix well. Chill in fridge until you are ready to use.
Preheat your oven to 220*C when your are ready to shape your potato cake after 2 hours.

Divide your mix into 6 portions. 
Shape them into patties.
Coat them with polenta.

Place them on an oiled baking sheet.
You can use a parchment paper and omit the oil.
I ran out of parchment paper as i was ‘on a roll’ with my Rainbow Tie-Dye Swiss Roll with Strawberry Buttercream and Heart Swirl Chocolate Swiss Roll! 😉
Bake for 25-30 mins or till polenta turns golden brown, flipping once. 

Serve with sauteed baby spinach and Rosemary Cauliflower Mash for a balanced healthy meal! 

Bon appetit!

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Blackened Salmon with Lemon Yogurt Sauce – Delishar

I know that this dish may not look visually appealing. But give it a try and I’m sure you will like it. Serve it with this amazingly simple and yummy sauce to compliment it. And don’t forget a side of ‘Curried Couscous’!

“Blackening is the name given to a quick-cooking process developed by New Orleans chef Paul Prudhomme. Blackening produces a peppery black crust, while searing in all the juices and flavor, which makes it a great choice for the grill.” (howstuffworks) 

It locks in the spices used to coat the fish, gives it a smokey flavour, and seals in the juices during the very short cooking process. It gives the skin and top of the fish a nice crust but keeps the flesh of the fish very succulent. This cooking technique is often paired with cajun spices. Traditionally the meat is dipped in butter, coated with spices, and cooked on very high heat. I’m making it healthier by omitting the butter.

Ingredients (Serves 2)

  • 2 salmon fillets (Mine was about 300g total)
  • 1/2 tsp chilli powder
  • 1/4 tsp celery salt
  • 1/4 tsp coriander powder
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp thyme
  • 1/4 tsp oregano
  • 1/4 tsp lemon pepper
  • Salt to taste
  • 1 tbsp of oil with high smoke point
  • 2 tbsp lemon juice*
  • 1/4 tsp salt or to taste*
  • 4-5 tbsp plain yogurt*
  • 1-2 tbsp spring onion, chopped*
  • Black pepper to taste *

You can use any spices you like to coat your salmon with if you do not have the spices listed.

Mix all the spices together.  (1/2 tsp chilli powder, 1/4 tsp celery salt, 1/4 tsp coriander powder, 1/4 tsp cumin, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp thyme, 1/4 tsp oregano, 1/4 tsp lemon pepper, Salt to taste)

Coat both sides of the salmon generously. Try to cover the pink flesh as much as you can.

Use a good non-stick pan or cast iron for this!

Here i’m using my Happycall double side pan

Heat pan on Med to High heat for a couple of minutes.

When pan is HOT, Add about 1 tbsp of oil with high smoke point, I’m using Canola. You can use sunflower if you have. Note that EVOO is not an oil with high smoke point.

If you are using a normal frying pan, you will probably have to cook the fish for 4-8 mins on each side depending of how thick it is.

I cook mine for 2 mins on each side with my HCP locked, using the pressure cooking to shortened cooking time.

Mix all the ingredients marked * for your sauce and set aside


This picture shows the lovely charred spices creating the crust and the nicely cooked fillet in the middle. Can you see how it retains its juices?

Serve with sauce on top, a side of curried couscous, and garnish with parsley. 

Bon appetit!!

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Turmeric Lemon Couscous – Delishar

Tired of rice? Try couscous instead, it’s so quick and simple to prepare this dish! Great for busy families, or even for a quick meal. I like that it not only taste good, a very nice texture, and it is very very versatile! Here I’m serving it with Moroccan Spiced Beef Patties with Cucumber Lime Yogurt Sauce.

Ingredients (Serves 3-4)

  • 1 1/2 cups couscous
  • Slightly shy of 2 3/4 cups chicken stock
  • 1 tsp turmeric powder
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup chopped parsley

Bring chicken stock to boil.
Lower heat.

Add turmeric, lemon juice, and lemon zest.
Bring to boil.

Pour in couscous.

Stir in parsley.
Bring to boil.
Turn off heat.

Cover and let it sit for 10 mins.

Fluff with a fork before serving.

Bon appetit!!

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Lemon Cream Cheese Pound Bundt Cake – Delishar

 

I was SO excited when flipped the cake out from the bundt pan, revealing this perfectly beautiful golden brown crust that is so evenly browned! The cake is a sinful one that uses quite a bit of butter, but produced a dense, velvety, buttery cake with a hint of cream cheese in every bite. This recipe makes a lot of batter as no rising agent was used at all, so you will need a large mixing bowl. I would recommend that you use a hand whisk to combine the flour after all the wet ingredients have been mixed in. This will lower the chances of having ‘sorry streaks’ or ‘wet streaks’ in the pound cake when it is baked.

Preheat Oven to 160C / 325F.
Cream butter and cream cheese together until light and fluffy on med speed.
Slowly add in salt & sugar.

Turn mixer to low.
Then drizzle in buttermilk.

Add eggs one by one, wait till one is mixed in before adding another.
Fold in flour 1/2 cup at a time.

Add lemon juice and vanilla extract and mix well.

Pour into prepared bundt pan that is buttered or sprayed with baking spray.

Bake on 160C / 325F for 1 hr to 1 hour 20 mins.
Use a skewer to check at 1 hour mark. If it comes out clean it’s done.
Mine took about 1 hour 10 mins.
Leave it in the pan to cool for 10 mins.

Ingredients (makes a 10 cups bundt cake) adapted from allrecipes

  • 3 cups cake flour
  • 1 3/4 cups castor sugar
  • 8oz pack cream cheese, room temp
  • 1/4 cup buttermilk, room temp (or 1/4 cup milk + 3/4 tsp lemon juice or vinegar)
  • 1 1/4 cups unsalted butter, room temp
  • 6 large eggs, room temp
  • 1 1/2 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1/4 tsp salt

Preheat oven to 160C / 325F.
Cream butter and cream cheese together until light and fluffy on med speed.
Slowly add in salt & sugar.
Turn mixer to low.
Then drizzle in buttermilk.

Add eggs one by one, wait till one is mixed in before adding another.
Fold in flour 1/2 cup at a time.
Add eggs one by one, wait till one is mixed in before adding another.
Fold in flour 1/2 cup at a time.

Add lemon juice and vanilla extract and mix well.
Pour into prepared bundt pan that is buttered or sprayed with baking spray.
Bake on 160C / 325F for 1 hr to 1 hour 20 mins.
Use a skewer to check at 1 hour mark. If it comes out clean it’s done.
Mine took about 1 hour 10 mins.
Leave it in the pan to cool for 10 mins.

Then turn it out from bundt pan on to cooling rack to cool completely.

Bon appetit!!

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Lemon Curd – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

I had no idea that Lemon Curd was so so simple to make and too darn yummy! It can be used as a spread, used as a pie filling, tart or tartlet filling, cupcake filling, glaze, or just simply eat it from the spoon! I love the sweetness, fresh lemony goodness, delicious buttery taste, all in a custard like texture. I adapted the recipe from Ina Garten and this recipe that I’m sharing makes about 1.5 cups.

Today is the last day for the Wilton Cooling Grid Giveaway! Click on the picture to find out how you can join!

 Ingredients

  • 1 whole egg + 4 egg yolks
  • 3/4 cups caster sugar (165g)
  • 1/3 cup unsalted butter, softened (80g)
  • Juice of 2 lemon
  • Zest of 2 lemon
  • Pinch of salt

In a large mixing bowl, mix in butter and sugar until combined.

Whisk in egg yolk one at a time until combined before adding the other.

Whisk in whole egg and pinch of salt.

While whisking, slowly pour in lemon juice.

Heat mixture over a double boiler on low heat simmering water. The bowl should not be touching the water!

Keep whisking and whisking until mixture thickens, about 7 mins.

You know it is ready when it coats a wooden spoon, and the mixture remains there when you swipe your finger across.

Remove from heat and stir in lemon zest. 

Strain the curd through a fine mesh strainer of you like a very smooth consistency. This step is optional. This recipe produced a very smooth curd. 

Enjoy!
Bon appetit!!

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Lemon Curd Filled Vanilla Cupcakes with Swiss Meringue Frosting – Delishar

I made these for the girls’ childcare teachers in celebration of teachers’ day this year. I loved how the buttery curdy goodness and sourness cuts through the sweetness of the moist vanilla cupcake. The fluffy meringue frosting was light and fluffy, which complimented the whole cupcake experience.

The cupcake recipe used was the same as the Salted caramel filled vanilla cuppies that I made for my nieces’ birthday. Lemon curd recipe can be found HERE so I will not be repeating the recipe on this post. The swiss meringue frosting is the same frosting used for my Nutella Filled S’mores Cupcakes, and I will be reusing the pictures for this post.

Here is a cross-section of the cupcake. I used an apple corer to remove some part of the cupcake so I can fill it with lemon curd. Alternatively, you can fill it up with a filling nozzle. Here was how the cupcake was made. 🙂

Lemon Curd Filled Vanilla Cupcakes

Delishar

  • 1 1/4 cups cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cups castor sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk 1/2 cup milk + 1 tsp lemon juice side aside for 5 mins
  • 1 1/2 tsp vanilla extract
  • 1/2 cup of Lemon Curd
  • Preheat oven to 175C.

  • In a large bowl whisk together flour, baking powder, baking soda, and salt.

  • In your mixing bowl beat eggs for 20 secs then add sugar and beat for another 30 secs on medium speed.

  • Add vanilla extract and oil.

  • Reduce speed to low, add 1/2 of your flour mixture.

  • Then pour in 1/2 of your buttermilk.

  • Continue to add the other half of your flour, then buttermilk.

  • Beat until just combined. Don’t forget to scrap down your bowl.

  • Fill cupcake liners till 3/4 full.

  • Bake for 12-14 mins until skewer comes out clean.

  • Let cool in pan for 2 minutes before carefully taking it out to cool on wire rack completely.

Lemon Curd Recipe: http://goo.gl/4CJ5I4
Adapted from Glorious Treats

Insert apple corer half way into the cupcake and lift. Fill the void of the cupcake with lemon curd.

 

Meringue Frosting

Delishar

Enough to frost 18 cupcakes

  • 3 egg whites
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 12 pieces of candied flower deco optional
  • In a large mixing bowl, whisk your egg whites and sugar together.

  • Heat bowl over a double boiler (pan with little water simmering over low heat).

  • Note that your bottom of the bowl should not touch the water!

  • Whisk constantly while heating the egg whites, we do not want it to be scrambled.

  • Continue whisking until thermometer reads 160F or 70C.

  • If you do not have a candy thermometer or instant read thermometer, the mixture should be smooth, meaning all sugar dissolved and hot to the touch.

  • At this point, remove from heat and bring to stand mixer. Whisk on high until meringue is glossy, formed stiff peaks about 7 mins.

  • Then add salt and vanilla extract, whisk to combined.

  • Frost immediately. As frosting cools further it becomes harder to pipe.

  • Lightly toast frosting with a torch, open stove flame, or broiler.

  • Top with a piece of candied flower deco.

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Stir-fried Lemon Curry Chicken – Delishar

This dish could not be any simpler…  It only took me about 15 minutes from prep to table. It will be best to serve this dish up with another with some sauce or a soup as this dish is a ‘dry-fried’ dish. Great dish to serve up on a busy night or just as a snack when you get the munchies, just cut it up smaller and you get yourself some bite sized poppers. 🙂

Ingredients (Serves 3)

  • 2 chicken breasts, cut into strips
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp curry powder
  • juice of 1/2 lemon
  • 2 tbsp chopped pasley
  • salt and pepper to taste
  • chopped spring onions as garnish
  • 2 tbsp oil

Method

In a bowl, mix chicken, shallot, garlic, paprika, and curry powder together.

Heat pan on med high, add oil.

Add chicken and saute until cooked.

Add lemon juice, and remove from heat.

Add parsley, and toss together.

Garnish with spring onions and serve.
Yup, it’s that easy.

5 more days to take part in the Kitchenaid Measuring Set Giveaway! Click on the picture for details!

Bon appetit!!

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Lemon Basil Alaskan Crab Pasta – Delishar

 

Super quick, and incredibly simple to make, but guaranteed to impress your dinner guest! It took me only 20 minutes to make this gorgeous plate of pasta! I regretted not making larger portion of this dish as both the husband and I could not get enough of it! I made another 2 servings using teddy bear shaped pasta for the girls, and they finished their meal at record speed!

This time round, I used The Alaska Guys‘ Wild Alaskan Golden King Crab. Since they are already cooked in Sea Brine (a salt water solution that acts like a natural preservative) it means I just have to get them out of their shell with my pair of trusty kitchen shears and heat them up! The crab legs made the would-have-been-boring pasta popped with it’s succulent, sweet, salty, and most definitely fresh taste of the Alaskan sea!

TAG‘s Wild Alaskan Seafood are caught from the open sea of Alaska, then almost immediately the live crabs are cleaned, cooked, and packed for shipping to ensure that you get the freshest possible seafood from the Alaskan sea to your dining table. If you have not tasted Alaskan Crab, you are missing out on something really good. Use discount code “Delishar5” if you are planning to try out some of The Alaskan Guy‘s wild Alaskan Seafood!

Win S$68 TAG in-store voucher for you to redeem any of their wild caught Alaskan seafood! Go to GIVEAWAY page for more details! 

Ingredients (Serves 2)

  • Alaskan King Crab from The Alaska Guys, about 1/2 cup 
  • 2 servings of pasta
  • 2 lemongrass, ends only cut to 2 inch pieces & bruised 
  • 1/2 cup cherry tomatoes, halved
  • Handful of fresh basil, chiffonade
  • 4-5 cloves garlic, minced
  • 1 tbsp butter
  • 1/4 cup olive oil
  • 1/2 lemon
  • Salt and pepper to taste
  • Reserved cooked pasta water
  • Lemon zest and basil for garnish (optional)

Method

Cook your pasta just shy of al-dente in a pot of salted water with lemongrass.

Reserve some of the water for later.

Remove shell of the Alaskan King Crab and cut it into bite size pieces.

Heat pan on med-low, add oil and butter.

When butter is melted, add garlic. 

Allow garlic to infuse oil for a couple of minutes without browning, lower heat if necessary.

Then add crab meat and cherry tomatoes. 

Saute for 2 minutes, and add pasta.

Toss to coat pasta, adding some pasta water if too dry.

Season with salt and pepper.

Remove from heat, squeeze in lemon juice, and toss in basil leaves.

Toss to combined and garnish. 

Serve immediately.

Bon appetit!!

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Lemon Basil Cream Linguine – Delishar

Don’t you just love a complete homecooked meal that you can whip up for the whole family in 30 minutes or less? Well, this is one of those recipes that is rich, creamy, filling, but thanks to the fresh herbs and lemon used in the recipe, it leaves you feeling satisfied but not overly heavy/sluggish.

The girls enjoyed their dinner as much as the husband and I did. So much so that my fussy 4 year old requested for it to be made again the next day. My 3 year old will slurp down anything with prawn in it. In her words, “Prawn is my favourite, you know?”.

Talking about the girls, remember this cake that I decorated for my 3 year old?

 

I’ve had readers asking me what kind of piping tips I used to pipe the flowers and roses, and where did I get it. I used a Wilton 2D, and I’d like to give you that piping tip, and a few common ones used to frost gorgeous cakes and cupcakes!

Delishar is giving away a set of Wilton 12 Piece Cupcake Decorating Set! This set consist of 4 decorating piping tips (2A, 1M, 4B, and 2D) and 8 disposable quality piping bags! To qualify, simply complete the Rafflecopter at the end of this post! 

But first, here is the recipe for my Lemon Basil Cream Linguine.

Lemon Basil Cream Linguine

Delishar

  • 4 servings of linguine
  • 12-15 large prawns shelled and cleaned (or use chicken/scallops)
  • 1 cup cooking cream
  • 1/4 cup chicken stock
  • 1 shallot diced
  • 2-3 cloves garlic minced
  • Zest of 1 lemon
  • Handful of fresh basil
  • 2-3 tbsp divided
  • Juice of 1/2 lemon
  • 2 tbsp olive oil
  • Salt and Pepper
  • Chilli flakes to taste optional
  • Cook your pasta in a large pot of salted boiling water for about 8 minutes, just shy of al dente.

  • Season prawns with salt and pepper.In a large saute pan, over med high heat, add 1-1.5 tbsp oil.

  • Cook prawn on both sides, 2-3 minutes.Set prawns aside.

  • In the same pan, on med heat, add remaining oil.

  • Saute garlic, shallot, and chilli flakes, stirring often making sure it doesn’t burn.

  • Lower head to med-low, then add cream and allow to simmer until cream thickens.

  • When cream as thickened, add pasta, prawns, lemon zest, parsley, and basil.Toss to combine.

  • Use chicken stock to adjust to desired consistency. If it’s too wet, don’t worry. The pasta will absorb the sauce.

  • Season with salt and pepper to taste.Remove from heat, squeeze in lemon juice, and give it one last toss.

  • Serve immediately.

Get the pre portioned cook kit for this amazing dish and
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