course recipes

Truffle & Mushroom Pasta

Long time no post. It’s been taking me awhile to write again and post my stacked recipes. Apologies.

I’ve discovered the unique flavour of truffles recently. I found this special mushroom goes well with a wide range of ingredients and especially with anything starchy. Off course, I tried to make my favourite pasta dish with it!

I bought a small bottle (about 50g) of black truffles in olive oil at the supermarket for about 18 dollars Canadian. It lasted quite a long time with me using it for crackers, pastas and soups. I highly recommend everyone to go hunting for this cheap bottle of black truffles!


A handful of Angellini Pasta
2 tsp Black truffles
1 tbsp olive oil
3 tbsp extra virgin olive oil
1 pack oyster mushroom
1 pack enoki mushroom
½ pack (6-8) white capped mushrooms
½ onion sliced
Salt & pepper


1. Heat up a frying pan and first brown the sliced onion.

2. Start to sauté the assorted mushrooms together in a frying pan. Remember to sauté the enoki mushroom last as they are thin and cooked faster than the others.

3. In another pot, cook the Angellini until al dente. Then drain.

4. When the pasta is drained (retain a little moisture, so it’ll be easier to mix), add the pasta into the frying pan together with the onion and assorted mushroom.

5. Add in the truffles,and salt and pepper to taste. Mix lightly but evenly.

Almond  & Lemon Baked Trout

Another recipe for seafood lovers! A lot of my friends have asked me ways to cook whole fish. From a Chinese background, at home, we make whole fish usually by steaming it with ginger and green onions and lastly adding some extremely hot oil on top with soy sauce. We also pan fry whole fishes as well, but it really depends on what kind of fish we use and how fresh it is.

This recipe can be used (should be used) with not-so fresh fishes. Trout is a good choice. I also like to stuff the stomach with herbs to get rid of any unwanted flavors from reminiscent in the stomach.


  • 2 trouts
  • ¼ cup almonds
  • 1 lemon
  • salt & pepper
  • olive oil
  • 4 sprigs basil leafs
  • 1 cup corn starch


1. Prepare the trout if it hasn’t been cleaned. Wash thoroughly with cold water and pat dry.

2. Brush a little bit of olive oil onto the trout fish. Careful not to brush too much, or the fish will be too oily. Then sprinkle and pat on a generous amount of salt and pepper to the fish. Then pat on some corn starch.

3. Place the basil sprigs into the stomach of the trout. Add in a small amount of salt and pepper.

4. Heat about 3-4 tbsp of oil in a shallow pan. When the oil is hot enough, place the trout in and fry both sides for about 5 minutes each. (Or when the sides brown)

5. Place the trout onto a baking pan. Sprinkle some almond slices on top and a small amount of lemon juice. Then bake for about 15 minutes at 300′C.


To Banish a Ghost to Oblivion

I recently picked up a copy of The Cunning Man’s Handbook by Jim Baker. It’s a big book, and definitely not one that can be easily read from cover to cover. It is, however, and excellent reference book that outlines the beliefs and practices of the Cunning Folk of Britain and America between the years of 1550 and 1900. The book contains a ton of lore on various methods of making spells and charms, and several of them involve creating liquid concoctions to carry out the magic. Unlike other books of this nature, the brews referenced in this book are not just for healing – which was one of the primary goals of potion-making in antiquity. (Although some healing brews are included, of course.) Consider this recipe that can be brewed to drive away ghosts or spirits that haunt a house:

This is a curious secret, and I think never before made public, or previously practiced but by a few. To do this, take the wool that grows between the two eyes of a black sheep, burnt to a powder, and after it has been steeped a night and a day in a man’s urine, mix this with the powder of nightshade, or Wake Robin, an herb so called, boil them in a quarter of a pint of Aqua Vitae; sprinkle the walls of the chamber that is haunted…

Another fascinating look at the creation of magical brews, and this book is filled with examples like the one mentioned above. In addition, with each passage I read, I’m introduced to a new term or a new topic that I hadn’t heard before, which will keep my research (and this blog going). I’m looking forward to sharing more on the historical use of urine in potions (as this is certainly not the first reference to it being used as such) as well as the alchemic philosophy behind the Aqua Vitae – has anyone heard of Wake Robin?

Works cited:

Baker, J. (n.d.). The Cunning man’s handbook: The practice of English folk magic, 1550-1900.

anonymous asked:

What do you think MX would be like as youtubers? I feel like Hyungwon would be a travel vlogger & he would make sure to attend each country's fashion week. Shownu & WH would collab via their main fitness channels but WH would have a separate channel for music/lifestyle etc

🐻Shownu: Does lots of r&b covers + films choreo videos + diet and fitness + one of those youtubers who seems like they have their life totally together
🐰Wonho: Travel Vlogger but by travel I mean he films himself going to different petting zoos and pet stores and patting the animals + Films choreo videos with Hyungwon and Shownu + Skincare and fashion hauls+ OOTD+ has a separate fitness and diet channel + he just vlogs his daily life doing random things
🐶Minhyuk: Video gamer + Sings covers of his favorite songs + Livestreams himself painting + also films himself just doing regular every day things like he would vlog in a target or in traffic
🐹Kihyun: Travel Blogger who goes around reviewing food, occasionally films himself trying different recipes + OF COURSE he also does covers of his favorite songs + reviews things he buys off amazon like smart watches
🐢Hyungwon: Model who films those “Get ready with me” videos + FASHION HAULS + OOTD Videos + creates his own choreo and films it + Films eating broadcasts at home + one of those Youtubers that seems rich
🐝Jooheon: “here’s my soundcloud link” + “here’s my reaction to disney movies”
🐺I.M: “here’s my soundcloud link” + Reviews anime and sometime invites Minhyuk to join him + Lots of Reaction Videos (Try not to laugh challenge, try not to cry challenge, etc.) + Films pranks videos

fit-healthy-nina  asked:

Hi! Can I have your recipe for the lamb and spinach curry and the onion barjis? I've just joined sw this week! Thabkyou in advance x

Yes, of course :)

The recipe for the bhajis is here 

Recipe for lamb and spinach curry (Serves 4)


  • 2 onions
  • 2 garlic cloves
  • 1 tsp grated ginger
  • 500g lean mince lamb (must be 5% or less fat to be syn free)
  • 2tbsp curry powder
  • 400g chopped tomatoes
  • 1 tsp sweetener
  • 150mls chicken stock (i user knorr stock pots which are syn free)
  • 400g spinach


  1. Fry onions for 3-4 minutes
  2. Add the garlic, mince and curry powder. Fry for 5-6 minutes
  3. Add tomatoes, sweetener and stock
  4. Bring to the boil, then reduce heat and simmer for 8-10 minutes

This recipe is syn free :D I can’t remember where the recipe from now, but it was most probably a SW magazine.

Good luck with your slimming world journey :)

Steak Au Poivre (Peppered Steak)

This dish is a traditional meat dish originated from France. Usually the peppercorn forms a crust when it is cooked and is served with a delicious cognac + heavy cream sauce.

My boyfriend made this dish for me, and it was absolutely delicious. I’d say it takes a bit of preparation work. If you want the steak to be soft and tender, you’ll have to do some pounding work with a mallet even though he also selected a thinner slice of beef.


  • 1 steak tenderloin
  • handful of peppercorn
  • 3 tablespoons of butter
  • 2 tablespoons of vegetable oil
  • 2 shallots
  • 3 cloves garlic
  • cognac to your liking
  • 1/3 cup of stock
  • ¼ cup of cream


1. Grind the mixed peppercorns (rose, black, green…) into a fine powder

2. Lay the steak flat on a chopping board and season with salt on both sides. Then add ground peppercorn on the board and gently press the steak down. Create a crust on the steak with the crushed pepper.

3. add butter to a pan on medium heat then add vegetable oil. Then pan fry the steak for about 2 mins.

4. Remove the excess oil from the pan but leave the rest of the essence.
Add butter, diced shallots into the pan and saute. Next, add in chopped garlic and cook.

5. Add cognac (or whiskey) to the pan and reduce. After reduction, add in the stock. After the stock is reduced by about half, add cream. Cook for a few minutes before adding thyme. Finally, season with salt and sugar

6. Reduce the cream and then place the steak back into the pan and cook for a minute or two. Drizzle more sauce atop of the steak when ready to serve.

long-ass witch tip

i’ve noticed a common theme in the asks i get, the person saying something to the gist of “i want to succeed in this spell” ,“i don’t want this spell to go wrong”, and “what are the right herbs?”

and i get that. but magic is not like rocket science, where you have to put in the exact amount of ingredients and exactly the right kind (with the exception of ingesting anything, especially too much of anything poisonous) 

magic is more like cooking. as in, i may put too much of one ingredient in, and it won’t ruin it, it will just come out a little differently. sometimes i take out or add random ingredients for the hell of it because it seems like a good idea, and sometimes that makes the dish even better than the original recipe. of course, not everyone has the same taste buds as me, so what i thought was a good meal may have too much spices in it for them. 

idk, what i’m saying is, this is not an exact process. you need to find what works for you, i can’t tell you what works exactly for you because i am not you. for me, my best magic works with roses and apple seeds, so i add them to almost every spell i do, but i don’t recommend this to everyone, because that’s not going to work for everyone else.