1477. Cannellini Roast Pepper Salad

A humble can of beans has the potential to be made into a fantastic meal, if you know how to use it to its potential. While it can be tossed into curries and soups, I opted for a flavorful salad, full of fibre and deliciousness, using my new favorite ingredients: roasted red pepper.

1476. Lotus Tiramisu

Tiramisu is adapted very loosely nowadays. Although far from authentic, any layered creamy cookie dessert can be named as a variant of tiramisu. I do prefer the term over dessert lasagne, though; don't you? Here we have a glorious lotus biscoff tiramisu.

1475. Pesto Cream Gnocchi

If you made gnocchi, good for you! Treat yourself to this creamy cheesy pesto gnocchi, using the fruits of your labor. If you just bough gnocchi off the shelve, way to go; treat yourself to this too. My favorite part about the sauce is that you literally put all the sauce ingredients in a pot and simmer.

1474. Gnocchi

With fresh gnocchi readily available in the refrigerators of most grocery aisles, home made gnocchi is not something you really need to master to prevent yourself from going hungry. However, seeing how simple it is to conquer, it would be almost criminal to not give it a go as a weekend project.

1473. Hash Brown Eggs

Another weekend egg breakfast to share on a Friday morning with your favorite people. This is a delicious potato rosti or hash brown that is incredibly crispy, served with your preferred eggs right on top.

1472. Simple Endives

As the days and years progress, I find myself favoring simplicity over the elaborate. This may be applied to more ways than one. Food is one such category. Simple and wholesome over fancy and complicated. These endives are one such example.

1471. Roast Quail in Pumpkin

This was a fun entertaining dish made by roasting seasoned quails in mini pumpkins. I got the inspiration from a post on instagram featuring a roast chicken in a pumpkin. While anything mini is generally best avoided in entertaining just because it is so time consuming, cooking for a small gathering makes it more feasible.

1470. Fresh Peach Pie

While 2019 boasted an array of pies (see compilation here), there is always room for one more pie. But this here is no ordinary peach pie. It truly is the best peach pie I've ever made and ever tasted. It is just a bonus that it is no-bake (only the crust is baked). It is made of two slightly merging but completely independent and essential layers of peach: a sliced peach layer topped with a second cooked peach layer. The pie is not the same without those two layers.

1469. Grilled Pizza Sandwich

This is a grilled cheese sandwich, pizza-fied. Layer up your tomato sauce, cheese, salami, and oregano, and grill that sandwich up.

1468. Quick Puffed Mushroom Tart

 

While I am proud of the fact that I can make my own amazing puff pastry that surpasses anything mass-produced you can find in the market, convenience sometimes overcomes means. Who isn't for life being just a bit simpler sometimes? Armed with a packet of ready made (and ready rolled!) puff pastry, this delicious vegetarian yet strangely meaty tart comes to fruition in next to no time.

1467. Potato Cheese Gratin

 

Admittedly, MCW hosts a potato gratin or two. But you see, there are a variety of approaches to a potato gratin, depending on mood or preferences of the day. One of them uses boiled potato. Another, semi-cooks the potato slices in a pot before baking the lot. This approach has become my favorite so far.

1466. Roast Pepper Lentil Salad

 

I created this lentil salad recipe out of the abundance of locally-grown red capsicum peppers in the market. I just love me a freshly-roasted red pepper, and knew it would pair beautifully in a salad like this.

1465. Orange Roast Fish

I always say I wish we ate more fish and seafood. My ideal would be once a week. Unfortunately, the reality is that we have it an average of once to twice a month. With recipes as easy as this one, there is no reason why not to be more inclusive of fish meals at least weekly.