Mocha Oatmeal

Ingredients:

• 3 cups water
• 1 tbsp of cocoa powder
• ¼ tsp instant coffee
• 1 cup rolled oats
• 1/3 cup evaporated milk
• 3 tbsps white sugar

Procedure:

1. In a casserole over medium-high heat, place water. Cover. Bring to boil. Add cocoa powder and coffee. Stir. Put oats, evaporated milk and sugar. Bring to boil. Reduce heat to low. Simmer in low fire for about 10 minutes or until desired thickness.
2. Serve immediately.

Spicy Hungarian Pasta

Ingredients:

• 8 cups + 1/2 cup water
• 5 large (250 grams) tomatoes
• 250 grams penne rigate pasta
• 1 tbsp light olive oil
• 2 tbsps + 1 tbsp butter or margarine
• 3 cloves garlic
• 2 large (100 grams) red onion
• 3 pcs (300 grams) spicy hungarian sausage
• 1 small pc (30 grams) red bell pepper
• a tsp of fine salt
• 3/4 - 1 tsp ground black pepper
• 1 pouch (250 grams) sweet-style spaghetti sauce
• 1/2 cup quickmelt cheese
• 3-1/2 tbsps evaporated milk

Procedure:

1. Put the 8 cups of water in a medium casserole over medium-high fire. Bring to boil. Drop the tomatoes. Cook for several minutes or until skin slightly breaks. Remove tomatoes and immediately plunge in cold water.
2. Meanwhile, grate the cheese. Bruise lightly the garlic to expel the skin. Mince the garlic. Mince the onion. Mince the red bell pepper.
3. Back to the casserole with boiling water, put the pasta. Cook for 15 minutes or as directed in the package. Stir occasionally.
4. While waiting for the pasta to cook, slice the hungarian sausage into large cubes. Peel and chop the tomatoes. In a wok, over medium-high fire, heat moderately. Put the olive oil, 2 tbsps of butter and garlic. Cook for several seconds or until fragrant only. Do not brown. Follow with onion. Saute until soft. Put the tomatoes, hungarian sausage and bell pepper. Cook for a minute. Put 1/2 cup water, salt, pepper, spaghetti sauce and half of the cheese. Bring to boil. Stirring often.
5. Back to the pasta, when done. Strain. Do not splash with tap water. Toss the pasta while hot with a tablespoon of butter. Set aside.
6. Back to the sauce, add the evaporated milk. Stir immediately. Add the buttered pasta. Toss until well-coated. Put in a platter. Top with the rest of cheese.
7. Serve immediately while hot.

Misua Meatballs Soup

Ingredients:

• 3 tbsps of cooking oil
• 4 cloves of crushed garlic
• 2 pcs of red onion, minced
• a tablespoon of fish sauce
• 5 cups of rice wash or water
• 1/4 tsp of ground black pepper
• 1 pc chicken or pork cube
• 30 grams of misua noodles

for the meatballs:

• 1/2 kg of lean ground pork
• a bunch (30 grams) of spring onion, minced
• a tsp of rock salt
• 1/2 tsp of ground black pepper

Procedure:

1. In a bowl, combine all the ingredients for the meatballs. Mix until well blended. Divide into 24 pieces, about an inch in diameter. In a pan, heat oil. Carefully fry the meatballs on all sides lightly, just to hold it together. Don't worry, you'll drop the meatballs in the soup later to make sure they are thoroughly cooked. Set aside.
2. Back to the pan, saute the garlic until rich golden brown in the same oil where the meatballs are fried. Add the onion. Cook until very soft. Pour in the fish sauce. Stir-fry until fragrant or until liquid dries up. Add rice wash, ground pepper and chicken cube. Increase heat to high. Cover. Bring to boil.
3. One by one, drop the meatballs. Bring it again to boil with the lid on. Reduce fire to low. Then, simmer for 12 minutes. Add the misua. Cover. Cook until it boils again. Remove from fire. Let it stand for 5 minutes.
4. Serve hot.

Miso-Mirin Marinated Salmon with Mushroom Tomato Pasta

Ingredients:

• 2 salmon fillets
• 250 grams linguini
• 6 cloves garlic, minced
• 2 onions, chopped
• 8 pcs button mushrooms, sliced
• fresh oregano and thyme, finely minced
• 2 cans crushed tomatoes
• 6 pcs each of black and green olives, sliced
• a tbsp capers
• salt and pepper to taste
• dried chili pepper flakes
• 3 tbsps grated Parmesan cheese

for the miso-mirin marinade:

• a cup of fermented soybean paste (miso)
• 1/2 cup mirin
• 3 tbsps sake
• 1/4 cup white sugar
• 1/2 tsp sesame oil
• salt and pepper to taste

Procedure:

1. Combine marinade ingredients until paste-like. Marinate fish overnight.
2. Cook pasta until al dente.
3. Make the sauce: Saute garlic and onions in oil. Add mushroom and herbs. Add tomatoes and bring to boil. Simmer for 5 minutes. Add olives and capers, then season to taste.
4. Meanwhile, bring out marinated salmon and grill over high heat for 3 minutes per side.
5. Toss cooked pasta with tomato sauce and top with grilled salmon.

Lemon Zest Penne Pasta and Cream Cheese

Ingredients:

• 400 grams penne pasta
• 2 tbsps extra virgin olive oil
• a tbsp lemon rind, shredded
• 2 segments garlic, crushed
• 1/4 tsp dried chili flakes
• 3 tbsps lime juice
• 1 bar cream cheese, room temperature
• salt and pepper to taste

Procedure:

1. Place the penne in a large saucepan with rapidly boiling salted water and cook until al dente. Drain.
2. While the pasta is cooking, heat olive oil in a pan and add all the ingredients except for the cream cheese. Cook until aromatic. Set aside.
3. Whip the cream cheese until light. Fold cheese mixture into the penne. Mix well.
4. Serve immediately.