Caramelized Onions and Leeks Quiche

Onions and leeks are usually considered as ingredients for side dishes. However, they do have the power to play as main characters. After caramelization, their pungent smells are transformed to a tender, mellow and almost sweet flavor. Lock the awesomeness in a rich creamy custard, fill them in a delicate flaky crust, complete the last step in the oven. Now we can say let’s embrace the spring.
There are a few tips to make this quiche beautiful:

1, clean the leeks well, especially between leaves where there can be a lot of grit.

2, chop the leeks and onions pretty thinly. Big chunks are difficult to get caramelized in the pan.

3, when we begin to sauté them, mix them well with the oil in the pan. Try to get every pieces coated as it helps them to caramelize more evenly right from the start.

4, do not put the lid on the pan, we don’t want steamed onions and leeks.

5, low heat is the key to this method of caramelization, so go slow until we reach a lovely soft golden brown color.
Ingredients: (serves 4)
2 medium sized onions, thinly sliced
1 big stalk leek, thinly sliced
handful spinach
300g flour
50g butter
2 eggs
150g cream or milk
1, preheat oven to 185℃. Prepare the crust. In a large bowl, add flour, softened butter and salt, mix until crumbly. Add cold water to the mixture, combine until the dough forms. Roll out the dough into a disc shape, a little larger than your quiche dish. Wrap and chill in the fridge for 20 minutes. Overhang the pastry on the dish. Use a folk to poke into the bottom of the crust and bake for 10 minutes.

2, add a generous amount of oil in a large pan on medium heat, sauté the onions and leeks, stir occasionally, season with salt and pepper. It can last up to 20 minutes until they turn to a darker color and caramelized. In the last minute, add the spinach.

3, beat the eggs, mix with cream. Combine with the onions and leeks, add more liquid(cream or water) if it’s too thick. Pour the mixture into the crust, bake for 30-40 minutes until the filling is firm and brown. Allow to sit for 20 minutes to set before cut, serve warm.

Mushroom Risotto

While the spring is on its way, our bodies are still craving something comforting and nourishing from time to time. We wrote numbers of comfort food recipes in the past years, such as Winter Tagine, Kimchi Ramen, One Pot Curry, Pumpkin Soup… Today we’d like to add one more on this list: Mushroom Risotto.
If you’ve ever been intimidated to try risotto, don’t be! This recipe is simple, requiring 10 ingredients and about 30 minutes to make. There are a few ways of cooking a risotto. I usually stir the arborio rice often, to make it creamy and not stuck to the pan. Although the risotto turns out insanely creamy, there’s no cream involved, as the starch in the arborio rice is brought out, giving the dish the luxurious texture.
A few things to keep in mind with cooking risotto:
Stir frequently to prevent sticking.
Cook the rice at low heat so the rice can cook evenly.
Cook until just “al dente” to avoid mushy risotto.
Ingredients: (serves 3-4)
7-8 mushrooms, sliced
3 long sticks of celery, chopped
half onion, sliced
2 cloves garlic, chopped
handful cherry tomatoes
3 whole sun-dried tomatoes (optional), chopped
1 cup arborio rice
1/2 cup white wine
fresh parsley
parmesan cheese, grated
500ml vegetable broth
1, use all the left-over parts of onions and mushroom stems to make vegetable broth. Simply boil them in a medium sized pot with water.

2, sauté onions in a pan on medium heat for 5 minutes until almost brown. Add garlic, celery and mushrooms, keep stirring for another 5 minutes until fragrant. Put in the sun-dried tomatoes and cherry tomatoes, mix well.

3, add arborio rice and cook for 1 minute. Then add white wine and stir gently. Cook for 1-2 minutes until the liquid is absorbed. Add warm vegetable broth one ladle at a time, stirring constantly, giving the risotto little breaks to come back to a simmer. We want the mixture to be cooking but not boiling or it will get mushy. Continue to add vegetable broth 1 ladle at a time, stirring until the rice is “al dente”. This whole process should only take 15-20 minutes.

4, once the rice is cooked through, remove from heat and season with salt and pepper to taste. Also add parmesan cheese and parsley, leave a few for serving.

5, divide between serving bowls and top with additional parmesan cheese, and a sprinkle of parsley. Best when fresh!

Cabbage Roll

Although we had lots of celebrations in the last few weeks, the festive season is not over yet. The Chinese New Year is coming on the way! I’ve been thinking what I can contribute for this big day, and this recipe came up to my mind: cabbage rolls!
It seems like any region that can grow cabbage somehow uses the leaves to wrap something. The search online shows all kinds of cabbage rolls from Europe, Middle Eastern to Asia… How interesting to realize that people from different places and backgrounds use the same ingredients, even the same methods to cook the food, which can turn out to be totally different taste! The humble cabbage is often used to make stir-fried shredded cabbage in Chinese cuisine, while it’s turned into coleslaw and sauerkraut in western cuisines. It provides the most nutrients and antioxidants for the value of your money compared to other produce. It has the potential to be so much more, and it can be pretty fancy when we roll them!
Let’s start with gently pulling off the cabbage leaves, boil them until tender, shave off the hard ribs and stuff the leaves with a combination of your preferable veggies and grains, layer them into a pan or casserole, pour a sauce over top, cover and simmer. For the filling, I combined some fresh veggies with steamed rice. For the sauce, I simply cooked the chopped tomatoes with sautéed onions and garlic. This dish is a winter delight, needs a little extra patience to make, hearty and delicious, absolutely an eye-catcher!

8 large cabbage leaves
1 medium sized onion, chopped
6 mushrooms, chopped
a handful peas
3 garlic cloves, chopped
a few sun-dried tomatoes, chopped (optional)
100g steamed rice
1 can chopped tomatoes (or 400g fresh tomatoes)
half tsp smoked cayenne pepper
salt and pepper, olive oil
fresh parsley for garnishing

1. Bring a large pot of water to the boil over high heat. Cook cabbage leaves for 10 minutes until soft. Drain and keep aside.

2. Put another small pot on medium heat. Add in oil, a spoonful onions and garlic, smoked cayenne pepper, sautéed until brown. Pour in the tomatoes, turn to low heat, simmer for 10 minutes. Mix in a blender until smooth, set aside.

3. Heat oil in a large pan, sautéed the rest of onions and garlic until fragrant. Add in the mushrooms, peas and sun-dried tomatoes, salt and pepper to taste, stir fry for 3 minutes. Add the steamed rice in the pan, and 3 Tbsp tomato sauce, mix well.

4. Place the filling in the cabbage leaves and roll up to the shape you like. Assemble the cabbage rolls in a large pan or a casserole, pour in the sauce, put the lid on, let it simmer on medium heat for 15-20 minutes. Sprinkle some fresh herbs to give a bit garnishing. Bon Appétit and Happy Chinese New Year folks!

Good Stuffed Pumpkin

It comes to this time of the year again. We hope you all had a wonderful year in 2018, achieved your goals, and now get ready for a new one! I’m sure that before getting ready, there would be a few celebrations first.
stuffed pumpkin
Ever since I’ve changed my diet to vegetarian 4 years ago, I’ve been asked quite often with the questions like: what can you eat then? Can you get enough nutrition at all? Are you a buddhist?… My grandmother still takes pity on me every time when we have family dinner together. Sometimes even me myself feel a little jealous on those get-together occasions. Not only because most of time vegetarians can only get the side dishes, but also because even a vegetarian main dish can easily be ignored among the other “Ying dishes” (硬菜 hardcore dish, often made with meat in large portion).

So, here we are, contributing this perfect recipe for your festive feast. It’s large, eye-catching, rich and full of surprises. It’s stuffed with quinoa, mushrooms, almonds, cranberries and kale, spiced with exquisite saffron and cooked in white wine. Doesn’t sound gorgeous enough? Sprinkle a handful of feta cheese on the top, mix some green salad on the side. Make sure you have a small sharp knife before you start, it’s gonna be a lot of fun with carving and stuffing.
stuffed pumpkin6
serves 6

a whole pumpkin (I used a 2kg buttercup squash, any other variety and size would be fine, just have to adjust the amount of stuffing ingredients and the baking time)

1 cup (200g) raw quinoa
1 medium sized onion, chopped
3 cloves garlic, chopped
6 brown or white mushrooms (not shitaki variety), sliced
a handful dried cranberries
a handful almonds, chopped
1 cup kale (or other greens), chopped
1g saffron (optional)
50ml dry white wine
feta cheese and herbs for topping
coconut oil, salt and pepper

1. Cook the quinoa in a pot with 3 times more boiling water, for 10 minutes until half cooked, drain and set aside. Carefully use a small knife, cut a hole on top of the pumpkin, shaping a “lid”, scoop out the seeds and pulp. Preheat the oven to 185°C.

2. In another pan, on medium heat, sauté the onion and garlic in oil until brown. Add mushroom and kale, keep stirring for 3 minutes. Add wine, saffron, salt and pepper. Once almost boiling, add almond, cranberries and cooked quinoa. Stir to combine well, remove from the heat.

3. Fill the pumpkin with the quinoa stuffing. Place the pumpkin “lid” back and bake in the oven for about 1 hour. Check the pumpkin flesh on the side of the “lid” with a knife from time to time. The pumpkin is ready when skin is browned and the flesh is soft. Cut into slices and garnish with feta and herbs.

Khao Soi

Khao Soi is a noodle dish, with a yellow curry soup as the base and fried noodles on the top. You’ll see a lot of small restaurants or food vendors selling Khao Soi if you travel in Northern Thailand, which is one of the specialties in that area.
As the temperature drops and the day gets shorter, soup is one of the things that I crave for. Khao Soi is perfect for this season, it’s warm, savory and comforting. Thai curry is more thinner in consistency in comparison to Indian curry, by using coconut milk. While Indian curry tends to use more dry spices, Thai curry often uses curry paste and fresh herbs instead. In this recipe, for the soup base, I used both curry paste and mixed curry powder, a big handful cilantro stems, ginger, onions and coconut milk. The flavour is well balanced with spices and slight sweetness from the coconut milk.
“Khao Soi” is translated to “golden noodle”(金面) in Chinese, because of the yellow colour of the egg noodles. If the time is allowed, you can make fresh egg noodles just like I did. But feel free to buy some at the fresh noodle vendors in the market.
We have the base and the noodles already, now just miss the top. Khao Soi is not complete without the fried noodles on the top. It’s literally just fried noodles: fry the noodles in the hot oil until it becomes crispy and golden colour. When the big three parts are done, serve with sautéed mushrooms or other vegetables as you like. Eat noodles and have fun!
Ingredients: (serves 2)
250g egg noodles (200g for boiling, 50g for frying)
1 small onion, sliced
a handful cilantro, chopped, stems and leaves separated
small chunk of ginger, chopped
4 large mushrooms, sliced
handful pak choi
300ml coconut milk
1 tsp yellow curry paste
1 tsp mixed curry powder
salt and coconut oil
1. Heat a pot over medium-high heat. Add oil, ginger, and onion. Sauté for 5 minutes, add curry paste and powder, sauté for 1 more minute, stirring frequently. Then add coconut milk, bring to a simmer over medium heat. Simmer on low for 15-20 minutes, stirring occasionally, let the flavour deepen and develop. Adjust seasonings as needed.

2. Heat a small pot with good amount of oil. Once heated, fry a small portion of fresh noodles, until crispy and golden brown. Put on a kitchen paper and set aside.

3. Cook the noodles, prepare your desired toppings, such as sautéed mushrooms and greens.

4. All the ingredients are cooked and ready, divide noodles into two bowls, top with curry soup. Serve with vegetables, fried noodles and cilantro leaves, or chili sauce for extra heat.

Backpackers’ Ultimate Recipe

What do you eat while you are backpacking or traveling on a budget? Or to be more specific, what would you cook during a trip when you have only some basic kitchenware? With my experience of living in hostels, Airbnb, Couchsurfing and camping, after trying different kinds of backpackers’ dishes, I can say finally I have one unbeatable backpackers’ recipe: Instant noodle! You know I’m joking… I’m talking about something tastier and healthier: Pasta Arrabbiata! Arrabbiata in Italian means “angry”, because the sauce is made from onion, garlic, red chilli peppers and tomatoes, which presents a hot look and gives you a spicy taste.

Arrabbiata is one of the classic tomato sauces for pasta or spaghetti that takes you only about twenty minutes to prepare. This recipe is not only for backpackers, but it’s also great for home cooking as a proper meal. You can use fresh tomatoes (process: warm-peel-chop-cook), but canned ones are really better in this case because of the ripe flavor, acidity, richness and much more. One more healthier suggestion: buy the peeled tomatoes in glass bottles rather than in cans, if you can.

(serves 2)
Pasta 200g
1 medium sized chopped onion
2 finely chopped garlic cloves
1 peeled whole/diced tomato in glass bottle/can (about 300g)
Half chopped fresh red chilli pepper or dried chilli flakes
Fresh parsley or any other green herbs and cheese for garnish
Salt and pepper
Extra virgin olive oil

1. Cook water in a pot until it’s boiling, put pasta into the pot, add salt and olive oil, keep cooking on high heat, stir from time to time.
2. Fry the onion, chilli and garlic with olive oil in a pan on medium heat for 3 minutes. Add the tomatoes into the pan, season with salt and pepper to taste. Keep stirring for about 5 minutes until the mixture becomes less juicy. Turn to low heat.
3. The pasta should be cooked for 8-10 minutes until al dente. Drain the water and mix the pasta with sauce in the pan on low heat.
4. Serve on two plates, sprinkle some parsley and cheese for garnish. Buon appetito!

Homemade Muesli and Overnight Oats

When I was a kid, I didn’t like to eat oatmeal. There were mostly only white dry oat flakes in the package, and I was not clever enough to find another way to eat it other than boiling it in water – quite tasteless and boring. Also in China, oatmeal was mostly designed as gifts for patients and the elderly; that made me feel it was simply not my kind of food.

Fortunately, I totally changed my mind the moment I tasted muesli. Muesli is a common breakfast dish in Switzerland and Germany based on raw rolled oats and other ingredients such as dried fruits, nuts, grains and seeds and mixed with milk or yogurt. The taste is so rich that you can feel the multi-layered crunchy, juicy and creamy satisfaction in every single spoonful. There are also many nutritional benefits of muesli: overall it has less sugar and calories than most other cereals and is high in fiber and whole grains which are filling and at the same time regulate the digestive system. There are hundreds of different varieties of packaged muesli being sold in the supermarket that you could never try all of them out. But as long as you know what you prefer, the best muesli should always be made by yourself.

To make a standard muesli you can mix rolled oats with nuts (walnuts, almonds, pistachios…), dried fruits (raisins, apricots, banana chips…), and seeds (pumpkin seeds, sunflower seeds, linseeds…), powder (cacao, coconut…). In this recipe, I add some goji berries and ground cinnamon which are common natural healthy food in China but maybe not yet having been considered to be put in muesli by others. Also try to buy some unordinary super healthy ingredients online or in special shops. For example, chia seeds were the food of choice of Aztec and Mayan warriors. They are high in protein, and one single tablespoon would keep them going for a whole day.

On cold days, you can warm the muesli in a small pot with milk or soy milk until it boils. Add one teaspoon of brown sugar to sweeten or one chopped banana will do the job too. On hot days, just pour the milk or yogurt over the muesli in a bowl and it’s ready to eat. Add one seasonal fruit or drizzle some honey if you want. One more clever way is to turn your muesli into overnight oats, which saves you time on weekday mornings before you run out the door.

INGREDIENTS for dry Muesli:
(serves 4-5 times)
200g oats
2 tablespoons goji berries
2 tablespoons raisins
2 tablespoons pumpkin seeds
3 tablespoons linseeds
1 teaspoon ground cinnamon
one pinch of saffron strands
milk, jam and fresh fruits for serving

This recipe is so simple that you don’t even need instructions on how to prepare it. Just mix all the dry ingredients, store in a large glass jar and put in a cool place (room temperature). Better to finish it off in a month.

For overnight oats: Put the muesli in a bowl or a cup the night before, pour over the milk and add one teaspoon sugar or honey. Mix well (make sure the milk roughly covers the muesli) and cover it. You can put it in the fridge overnight. When the temperature is lower than 25°C, I just let it stay out. In the morning, chop a fruit into small chunks, add it to your muesli and add some more jam to give a color and flavor. Enjoy it with your regular morning drink and start your day the right way!

Rainbow Wrap

Fancy something that looks colorful, is packed full of flavors and is also healthy? This recipe is definitely a good choice! You may still remember the Falafel in Pita bread from an earlier issue, which could also be made as a falafel wrap by using a flatbread. Alright, if you think that it’s too complicated to prepare falafel balls, then there is no excuse to complain about this one.

A wrap is basically made with a flatbread rolled around a filling, which could be a mixture of anything such as beans, vegetables, different kinds of meats or cheeses. In this recipe I’m gonna make a combination with colorful vegetables, beans and rice for the filling, then top it off with tomato salsa. This tomato salsa is also a great accompaniment to other main dishes or just simply as a delicious topping on toast or crackers. You can put one or two spoons of salsa into the wrap to create some freshness. But you don’t have to because we have the fantastic creamy guacamole!

Guacamole is one of the easiest, tastiest and healthiest dishes. It’s mainly made from avocado. Avocados are full of vitamins, minerals, antioxidants and diverse fats, which make them super nutritious. These fruits are becoming much easier to find, from your neighborhood fruit shop, supermarket or online. You should just wait until their color turns into a deep green or purple, then it’s the right time to enjoy. Guacamole is just like the tomato salsa; you can make it as a fresh topping for breads or even as sauce for pasta. This wrap is also perfect for on the go – just plop it in your lunch box or your picnic basket.

(4 medium sized wraps)
4 pieces of whole grain flat-bread
1 large ripe avocado, mashed
6 white mushrooms, sliced
2 tomatoes, diced
1 small cup of corns
1 small cup of cooked mix-beans (black, white, kidney…)
1/2 small zucchini, diced
1/2 small sweet potato, shredded
1 small green/red chili
some slices of onion
1 clove of finely chopped garlic
1/2 lemon or lime
1 small cup of cooked rice
a bunch of coriander and green salad (baby spinach or lettuce…)
spices: salt, pepper, olive oil and ground cumin

1. Tomato salsa: Mix the diced tomatoes with salt, pepper, olive oil and some finely chopped garlic, coriander and green pepper. Squeeze 1-2 table spoons of lemon juice in and taste. You can add more herbs (fresh or dry) to create your own version. Set aside for at least 20 minutes to let all flavors develop.
2. Put a pan on medium heat, drizzle in some oil, and sauté the onions and garlic for 1-2 minutes. Put all the zucchini, mushrooms, sweet potato, corn and chili into the pan. Season with salt, pepper and ground cumin. Keep stirring for about 5-6 minutes, add the mixed beans. Use a big spoon to mash the beans partially and leave some whole. Turn off the heat, add in green salad for a quick mix and set aside.
3. Guacamole: Cut the avocado in half, scoop the flesh out with a spoon. Mix the mashed avocado with finely chopped coriander, chili, salt, pepper, 1 teaspoon olive oil and the rest of half lemon juice.
4. Warm the wrap. Put one fourth of the mixture from the pan on one side of the wrap, keep adding rice, guacamole and roughly chopped coriander. Roll it up, cut into two, garnish with tomato salsa and munch!

One Pot Pumpkin Soup


This pumpkin soup is simple, hearty, nutritious and beautiful. Chop, all in one pot, blitz, done. I used almost every parts of the pumpkin, as I didn’t cut the peel and roasted the seeds for snacking. I also made a quick Asparagus topping while the soup was simmering in pot. The toppings are extremely versatile so you can choose how to style your bowls. For me, it always depends on what I can grab handy. In this case, because the soup is gonna be orange/yellow-ish, so a little bit green color and a bit crunchy texture on top would be a cute combination. That means, almost any kinds of cooked greens such as pak choi, kale or even broccoli would match. I also add a dollop of yogurt and some roasted pumpkin seeds on top. You can skip these, or be more creative! This would make a delicious and comforting meal when you are craving something light yet satisfying. It’s yummy on its own, or served with a slice of toasted bread, drizzled with olive.

(serves 2-3)
All the vegetables are roughly chopped
500g pumpkins
1 medium sized carrot
1 medium sized onion
2 gloves of garlic
A sprig of fresh herb such as rosemary, coriander
500ml vegetable stock (skip if you don’t have)
Salt and pepper, olive oil

For toppings:
2 asparagus
handful of pumpkin seeds
A dollop of yogurt

1. Place the pumpkin, carrot, onion, garlic and some oil in a deep pot and saute until soft.
2. Add the stock/water until it covers the vegetables, season with salt and pepper. Put chopped herbs in, then bring to the boil and turn to low heat, simmer for 20-30 minutes.
3. In the meantime, wash and dry the pumkin seeds. Heat a pan with a splash of oil, roasted the seeds by seasoning with salt and a pinch of spices such as curry powder or pepper, until golden brown and move to a bowl. Sprinkle some oil again on the pan and saute the chopped asparagus for 2-3 minutes.
4. Pour the vegetable from the pot to a blender. Blitz and taste, serve in bowls and top with asparagus, roasted pumpkin seeds and a dollop of yogurt, along with a slice of toasted bread.

Classic Beef Stew

Recipe for Classic Beef Stew – Here’s a good old-fashioned stew with rich beef gravy that lets all of the flavors come through. This is the perfect hearty dish for a blustery winter day.

2 lbs Stew Beef – cut into 1” cubes
2 tsp Olive Oil
2 Cups Water
1 Tbs Worcestershire Sauce
1 tsp garlic powder (or one fresh clove garlic minced)
2 Bay leaves
1 medium onion – chopped
1 tsp salt
1 tsp raw sugar
½ tsp ground black pepper
½ tsp smoked paprika
½ tsp tumeric
½ tsp onion powder
⅛ tsp ground cloves
4 large carrots – quartered and cut into small pie shaped pieces
3 celery stalks – halved and cut into small pieces
2 Tbs corn starch
¼ cup water
1 packet of Hidden Valley Ranch dressing mix

1. Brown meat in the olive oil in a skillet on the stove top over medium high heat (2-3 minutes). Place into crock pot.
2. Add the 2 cups of water water and all ingredients to the crock pot. Cook in crock pot on low for 8 hours or on high for 4 hours.
3. 45 minutes before serving, in a small bowl mix ¼ cup of cold water and 2 tbs of corn starch together and mix until corn starch is dissolved. Once dissolved, add to the crock pot. Add the packet of Hidden Valley Ranch dressing mix as well.