CREAMY CHICKEN MUSHROOM PIE

There’s nothing nicer than a warming chicken pie with crisp, golden-brown puff pastry and creamy, rich chicken mushroom sauce. It’s so satisfying!



INGREDIENTS

  • 4 boneless chicken thigh
  • 2 cups chicken stock
  • 2 packets, ready rolled puff pastry
  • 3 onion, diced
  • 4 carrots, diced
  • 2 cups, mushroom, sliced
  • 3 cloves garlic, minced
  • 3 to 4 sprigs, thyme
  • 1 stalk leek or spring onion, chopped
  • 2 tablespoon butter
  • 3 tablespoon heavy cream
  • Salt, to taste
  • Ground White Pepper, to taste
  • 1 to 2 tablespoon cornflour, mixed with 4 tablespoon water

PREPARATIONS

MAKING THE CHICKEN MUSHROOM FILLING:
  1. Preheat the oven to 180°C. Heat a tablespoon oil in a large dutch oven, add the onion, garlic and cook over a medium heat until fragrant.
  2. Add the chicken and cook for 8 to 10 mins. Then add the thyme, butter, carrots and mushroom. Add the chicken stock, and stir in the cornflour and heavy cream. Season to taste. Bring to boil and let it simmer until thickened. Put aside and let it cool.
LET’S FILL IN THE PIE DISH:

4. Once you’ve made your chicken pie filling, grease a pie dish and lay in your first sheet of pastry.

5. To prevent the bottom pastry from being soggy, line your pie dish with the pastry, prick with a fork and cover in baking parchments and fill with any fried beans. Blind bake the pastry in the oven at 180C for 10 to 12 minutes.

6. Once the base is ready, pour the chicken mushroom filling into the pie dish, place the second pastry on top, crimp the edges to seal them with a fork, add decorations if you fancy and pierce a few holes in the top to let out the steam. Brush with an egg wash.

7. Bake for 25 to 30 minutes, or until golden brown.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


CHINESE STYLE STIR FRIED CLAMS

A very homey Chinese style stir fried clams with the basic Chinese seasonings. Easy and quick, this comes together in 30 minutes.



INGREDIENTS

  • 1 kg clams
  • 2 tablespoons cooking oil
FOR THE PASTE:
  • 3 shallots
  • 3 cloves garlic
  • 1 inch ginger
  • 2 to 3 dried chilies
  • 1 stalk lemongrass
FOR THE SAUCE:
  • 2 tablespoon oyster sauce
  • 1 teaspoon white vinegar
  • 1 tablespoon Hot & Sweet Chilli Sauce (optional)
  • 1 teaspoon sugar
  • 1 chicken bouillon cube
  • 2 stalks spring onions, cut into 2-inch lengths
  • Handful coriander, chopped

PREPARATIONS

1. In a food processor, add all the ingredients for the paste. Blend until fine.

2. In a wok, heat the oil on medium heat, add the paste blended easier. Stir fry until fragrant.

3. Turn the heat on high, add the clams into the wok and stir a few times. When the clams start to open up, add all the sauce.

4. Lastly, add the chopped spring onion and fresh coriander into the wok, do a few quick stirs, dish out and serve immediately.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


SUPER MOIST CARROT CAKE

Easy to make, versatile and utterly delicious. It’s incredibly moist and makes you want to have more!



INGREDIENTS

DRY INGREDIENTS:
  • 2 cups all purpose flour
  • 2 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
WET INGREDIENTS:
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 large eggs, add in one at a time
  • 3 cups carrots, peeled and grated
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cup walnuts, coarsely chopped
FOR THE FROSTING:
  • 300 grams Philadelphia cheese, room temperature
  • 1 1/4 cups powdered sugar
  • 1/3 cup heavy whipping cream
FOR THE TOPPINGS:
  • 1/2 cup pecans, chopped
  • Handful walnuts

PREPARATIONS

1. Preheat oven to 170C.

2. Grease two 10 inch square or round pans and line the bottom with parchment paper.

THE BATTER:

3. Combine all dry ingredients in a large bowl. Whisk until well blended.

4. In a separate bowl, add the wet ingredients and add eggs one at a time. Whisk until combined.

5. Add the dry ingredients in 4 parts, gently stirring until the cake batter is smooth. Stir in the grated carrots and pecans .

LET’S BAKE

6. Divide the batter equally into the two cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean. About 30 to 40 minutes.

7. Cool cakes in the pan for 20 minutes then turn out onto cooling racks. Leave to cool for another 15 minutes

LET’S MAKE THE FROSTING 🧁

8. In a medium bowl, add the Philadelphia cheese and beat until creamy, about 1 minute.

9. Beat in the powdered sugar, 1/4 cup at a time, beat until fluffy. Pour in whipping cream and beat on medium speed for 1 minute. Cover with cling and chill for 30 minutes.

10. When the cake layers are completely cool, frost the bottom of one cake layer, place the other cake layer on top and frost some more. Scatter nuts on edge of the cake.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


GOOD OLD FASHIONED PANCAKE


No fancy ingredients. Just good old fashioned pancake! These are my basic everyday pancakes that I’ve been making once a week and works every time.

What makes this easy is that the batter is mixed up in just one bowl, which means faster prep and cleanup 💃. No fussy steps like sifting flour…separating eggs and bla bla bla. This one bowl recipe that requires just 7 pantry ingredients and is ready in 20 minutes or less.


INGREDIENTS

DRY INGREDIENTS:
  • 3/4 cup all-purpose flour
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
WET INGREDIENTS:
  • 1/2 cup fresh milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • salt, to taste
TOPPINGS:
  • Maple syrup
  • strawberries
  • bananas

PREPARATIONS

  1. Combine all dry ingredients in a large bowl and whisk to combine.

2. Then add the wet ingredients one at a time while mixing to avoid any clumps. Let the batter rest while you heat the pan.

3. Heat a non-stick pan on low heat, use a small laddle and portion the batter to the pan. Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden brown. Flip the pancakes. Cook until the second sides are golden-brown. Repeat.

4. Stack the pancakes, top with your favourite toppings (sweet or savoury) and pour over with a generous amount of maple syrup and a knob of butter. Enjoy!


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


BEEF RENDANG


Beef Rendang is a tender, rich and creamy spicy beef stew made with beef, spices, coconut milk and toasted coconut (the secret ingredient).

The beef is slow cooked for 3 hours until tender in the sauce. and as the oil separates, it gives a beautiful caramelized exterior to the beef.


INGREDIENTS

  • 1 Kg Beef Chuck, cut in cubes
  • 5 to 6 tablespoons vegetable oil
FOR THE PASTE:
  • 1 inch Galangal
  • 1 inch ginger
  • 5 to 6 shallots
  • 2 lemongrass
  • 5 to 6 cloves garlic
  • 1 tablespoon blended dried chilli
FOR THE SAUCE:
  • 1 cinnamon stick
  • 6 to 8 cloves
  • 4 to 5 star anise
  • 4 to 8 cardamom pods
  • 1 1/2 cup coconut cream
  • 1 to 2 cup water
  • 1/4 cup tamarind juice, tamarind pulp soaked in warm water
  • 6 to 8 kaffir lime leaves
  • 1 cup kerisik, toasted coconut
  • 1 tablespoon palm sugar, to taste
  • 1 Beef Bouillon cube
  • Salt, to taste

PREPARATIONS

PREPARE THE SPICE PASTE
  1. In a food processor, add all the paste ingredients and blend until fine.

2. In a large dutch oven, add oil. Sauté the spice paste then add cinnamon, cloves, star anise, kaffir leaves and cardamom and stir fry until fragrant.

3. Add the beef and stir well. Add the kerisik, palm sugar, coconut milk, tamarind juice, salt, water and simmer, stirring frequently.

4. Lower the heat to low. Cover the lid and simmer for 2 hour and another 1 hour in the oven at 180C.

5. Serve immediately with steamed rice. Rendang taste better when left overnight and eaten the next day!


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


BAKED HONEY MUSTARD SALMON


This Baked Honey Mustard Salmon is made with grain mustard, lemon and honey for a sweet and tangy flavorful meal. It is also healthy, moist and delicious. Perfect for a busy weeknight dinner 🥘


INGREDIENTS

HONEY MUSTARD SAUCE INGREDIENTS:

  • 500 to 600 gram Salmon fillet
  • 1/4 cup whole grain mustard
  • 2 tablespoon honey
  • 4 cloves garlic, peeled and minced
  • 2 tablespoons fresh lemon juice
  • 1 to 2 teaspoon smoked paprika
  • 1 teaspoon thyme
  • Kosher salt, to taste
  • Ground black pepper, to taste

PREPARATIONS

  1. Preheat the oven to 180C
  2. Place the salmon onto a baking dish, and add all the ingredients on top of the salmon. Rub until well coated.
  3. Cover with foil and bake for 20 minutes. Then remove foil and bake for another 10 to 15 minutes or until salmon is cooked through.
  4. Garnish with chopped parsley and serve.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


MONGOLIAN BEEF


Tender, succulent beef in a rich and sweet savory sauce with spring onion. The sweet flavor of the dark brown sugar mixed with the salty soy sauce, hoisin sauce and the strong ginger and garlic is incredibly addicting.


INGREDIENTS

  • 4 to 5 tablespoon vegetable oil
  • 200 to 300 gram flank steak
  • 2 tablespoon cornstarch
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 to 3 dried chilli
FOR THE SAUCE
  • 1 teaspoon sesame oil
  • 2 tablespoon hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 tablespoon dark brown sugar
  • 1 stalk spring onion, chopped for garnish

PREPARATIONS

  1. In a small bowl, lightly coat the beef strips in cornstarch and shake to remove excess.
  2. In a wok and on medium heat, add oil. Stir fry beef until caramelized on both sides. Remove the meat and set aside. Discard all but 1 tablespoon of the oil for the sauce.
TO MAKE THE SAUCE

3. In a small bowl, prepare the sauce by combining all ingredients, except for the garlic and ginger. Set aside.

4. In the same wok, Sauté the ginger and garlic until fragrant. Then add remaining sauce ingredients. Let the sauce simmer, about 2 to 3 minutes, until sauce begins to thicken.

5. Return the beef to the wok along with the green onions and stir to coat.

6. Serve immediately with steamed rice.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


AVOCADO SANDWICH


Avocado sandwich is simple to make. Perfect for a quick and easy breakfast or mid morning snack.


INGREDIENTS

  • Baguette, or any choice you prefer
AVOCADO SPREAD
  • 1 Ripe Avocado
  • 4 cherry tomatoes, sliced
  • 1/4 Onion, diced
  • 1 Lime, Lime juice
  • 1/4 Bell Pepper, diced
  • 2 Baby Cos Lettuce (optional)
  • 1 teaspoon fresh dill, finely chopped
  • 1/4 cup fresh Coriander, finely chopped
  • Salt, to taste
  • Ground Black Pepper, to taste
  • Turkey Bacon, optional

PREPARATIONS

  1. In a bowl, combine the avocado spread ingredients and mix well. Set aside.
  2. In a pan, lightly pan fry the turkey bacon.
  3. Heat up the baguette for 2 minutes in the oven. Then spread the Avocado spread and place the turkey bacon on. Enjoy!

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


STEAMED TOFU WITH SOY GINGER-GARLIC SAUCE


Soft, silky tofu is steamed with a delicious ginger garlic soy sauce, topped with coriander and spring onion.


INGREDIENTS

  • 1 packet Silken Tofu
  • 1/3 cup light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Chinese black vinegar
  • 1 teaspoon sugar
  • Ground White pepper
FOR THE SAUCE
  • 1 to 2 teaspoon dried Chilli, blended or 2 Bird’s Eye Chilli
  • 2 garlic cloves, minced
  • 1/4 cup dried shrimp
  • 1 inch ginger, grated
  • 1/4 cup coriander
FOR THE GARNISH
  • 2 stalks spring onion, chopped
  • Handful coriander, chopped

PREPARATIONS

PREPARE THE SAUCE
  1. In a small bowl, combine all the sauce ingredients and mix well. Set aside.
  2. Then in a pestle and mortar, add garlic, coriander, dried shrimp, Chilli and pound them altogether. Then add the sauce prepared earlier and mix.
STEAM THE TOFU

3. Place the Tofu on a plate and cut the tofu into several 1 to 2 cm thick pieces or you can leave it whole.

4. In a large dutch oven/ steamer, pour in water, cover and let it boil. Place the tofu in the dutch oven/ steamer, and pour the sauce over the tofu. Cover and let it steam for 10 to 12 minutes.

5. Sprinkle coriander, spring onion and fried shallots (optional) over the tofu. Serve with steamed rice.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


EGG DILL SANDWICH


I love the simplicity of this classic Egg Dill Sandwich. Boiled eggs, mayonnaise, a touch of a mustard, dill, chives, salt and pepper to add that extra touch of perfection.


INGREDIENTS

  • 4 slices bread,
  • 4 Boiled Eggs
  • 4 to 5 tablespoon Mayonnaise
  • 1 teaspoon Mustard
  • 4 cherry tomatoes, quartered
  • fresh dill, finely chopped
  • fresh chives, finely chopped
  • Sea salt, to taste
  • Ground Black Pepper, to taste

PREPARATIONS

  1. In a pot, add the eggs. Bring water to a boil and let the eggs stand for 8 to 9 minutes. Take the eggs out and peel the eggshell.
  2. In a medium bowl, add the peeled egg and mash. Add mayonnaise, dill, chives, mustard, tomatoes, salt and pepper. Mix well. Spread on your favorite bread.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok