CHICKEN & SEAFOOD PASTA

Ingredients

2 large pcs chicken breast fillet (chopped)

1 can hot & spicy tuna (drain oil)

250 g crab sticks

1 can sliced mushrooms (drained)

1 large white onion (finely chopped)

1 clove garlic (finely chopped)

1 big green bell pepper (julienned)

2 tbsp olive oil

1 can cream of mushroom

1 pack all purpose cream

salt & pepper

500 g cooked pasta

cheddar cheese

Cooking Instructions

1. Heat oil in pan.

2. Saute garlic, onions and bell pepper. 

3. Add chicken and stir until cooked. 

4. Add tuna and mushrooms. Stir for one minute. 

5. Add crab sticks. 

6. Add cream of mushroom and all purpose cream. 

7. Cook for 5-7 minutes. Add salt & pepper to taste. 

8. Pour on cooked pasta and top with cheese. 

TUNA AIOLI

Ingredients:

4 tbsp olive oil

2 whole garlic bulbs (finely chopped)

155 g canned tuna

salt & pepper

grated cheddar cheese

dried basil leaves

sage

300 g cooked pasta

Parmesan cheese (optional)

Cooking Instructions:
1. Heat olive oil in pan.
2. Add garlic and saute for 1 minute.
3. Add tuna and stir for 3 minutes.
4. Add salt & pepper and sage.
5. Add cooked pasta and mix well.
6. Add grated cheese. Mix.
7. Add dried basil.
8. Top with parmesan cheese before serving (optional).

POTATO AND ONION SOUP

Ingredients:

1 L chicken stock

3 large potatoes (cut in cubes)

1 large onion (quartered)

salt & pepper

1 c full cream milk

1/2 c parmesan cheese

croutons

Cooking Instructions:
1. Boil potato and onion in chicken stock for 20 minutes or until potato is soft.
2. Add salt and pepper to taste.
3. Blend soup using stick blender.
4. Turn off heat and stir in milk and parmesan cheese.
5. Top with croutons before serving. (in this case, I used torn and oven toasted pandesal)

PEPPER CRUSTED DORY WITH MANGO SALSA

Ingredients:

Pepper Crusted Dory

1 pack cream dory (cut to small pieces)

1 medium egg (beaten)

salt

pepper

Japanese bread crumbs

cooking oil

Mango Salsa

1 whole ripe mango (finely chopped)

3 medium tomatoes (finely chopped)

1 medium onion (finely chopped)

apple cider vinegar

salt & pepper 

1/2 lemon juice

Cooking Instructions:
Pepper Crusted Dory
1. Mix bread crumbs and pepper. Set aside.
2. Sprinkle some salt on the dory.
3. Dip on egg and then roll on breadcrumb mixture.
4. Fry in oil for 2 minutes on each side or until golden brown.
5. Drain on paper towel before serving.

Mango Salsa
Mix all the ingredients together and serve on top of dory.

PUMPKIN SOUP

Ingredients:

1/2 Medium Pumpkin (or Kalabasa)

1 medium onion (chopped)

3 tbsp butter

1/2 tsp olive or any cooking oil

1L chicken stock

salt & pepper

1 tsp cumin powder (optional)

1 tsp all spice (optional)

1 tsp cayenne pepper (optional)

300 g heavy cream (optional)

Parmesan cheese (optional)

Cooking Instructions:

1. Heat oil in heavy saucepan. Melt butter in oil. Add onion and cook over medium heat until soft. 

2. Add broth, salt & pepper, cumin, all spice and cayenne pepper and bring to a boil. 

3. Add pumpkin and combine it thoroughly. Simmer for 20 minutes. 

4. Blend soup using stick blender (I used a regular blender coz I don't have the stick kind -- make sure not to out everything in the blender all at once or it might explode! Blend little by little).

5. At this point, you can decide whether you need to add cream or not. Mine was a bit creamy already but I still added the cream (only because I already opened the can and got no other use for it). 

6. Heat through without boiling. 

7. Serve hot with Parmesan cheese and biscuits or crackers (I used M&S Digestive biscuits here). You may also add croutons.