★shades of black & white.

Feeling peckish? It is really handy to have a pack or two of frozen pratas in the fridge (you can purchase them as reasonable as $1.83 for 320g at local supermarkets). They not only make a quick snack but also a good substitute for some puff pastry recipes. Plus, it is always good fun to put the piece of pale, limp dough on a hot pan and watch it come alive, huffing and puffing its way to fluffiness and crispiness.

(*Note: Use them straight from the freezer. If allowed to 'de-freeze', the dough becomes sticky and hard to peel off from the protecting wrap in a perfectly round piece.)
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Motivated, I made this quick snack - Prata Sausage Rolls, for the folks to try.

STEP 1: Pan-fry the sausages of choice and set aside.

STEP 2: Heat a shallow frying pan and place a piece of frozen prata on the pan. Allow a minute or two on each side or until prata turns golden brown.

STEP 3: When the prata has cooled off slightly, roll each sausage in a piece of prata.

STEP 4: Cut the roll into bite-sized pieces and serve with your favourite mustard and mayonnaise.

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Put 2 spoons of mayo into a small plastic bag (as shown in the picture below), cut one end of the tip to design the top of the roll.

you may garnish the rolls with avocado and sprinkle some black pepper on the top.

Perfect as party starters!

Pies were originally conceived as a method of using leftover cuts of meats and other ingredients, to preserve them in the time before refrigeration was de rigeur. Now, however, pies are just another way to get a double helping of both pastry and yummy filling, whether it be savoury or sweet.

Last weekend, mom whipped up a hearty, thick-crusted traditional beef & mushroom pie; a good pie that comforts the stomachs!~

A good red wine to complement the beef stew

Avocado Salad with Cherry Tomatoes

Mash Potato with leftover gravy from the beef stew

Garlic Ciabatta from Simply Bread

A light snack to end the night's dinner; roasted cracker with Brie topped with Jam (a must have!)

Dish: Beef Noodles with Red Pepper Sauce

This dish combines paper thin somyeon wheat noodles with gojuchang, the most fiery of Korean codiments. The result is not for the spice-shy but is sure to stimulate the taste buds.

What You'll Need:

150g - 200g beef sirloin (cut into thin strips)

5 - 8 fresh shiitake mushrooms (stems trimmed, caps thinly sliced)

1 - 2 tbsp light soy sauce

1.5 - 2 tsp sugar

2 cloves garlic (minced)

1/2 - 1 tbsp sesame seeds

1 tbsp sesame oil

1 carrot (peeled and cut into matchsticks)

2 tbsp spring onion (sliced)

300g dried somyeon/Japanese somen noodles

2 tbsp Korean hot bean paste (gochujang)

STEP 1: In a bowl, combine the beef and mushroom with soy sauce, sugar, garlic, sesame seeds and sesame oil, and mix until the beef and mushroom are well coated with the seasonings. Set aside.

STEP 2: Heat the pan/wok over high heat and stir-fry the carrot till slightly soft and golden, then add in the beef mixutre and spring onion for 2 - 3 minutes until meat is browned and cooked. Remove from the heat and set aside.

STEP 3: Bring half a pot of water to boil. Add the noodles and cook until soft, 5 - 7 mins. Remove from the heat and rinse in cold water, then drain well. (This can be done simulatoneously while cooking the carrots)

STEP 4: Place the noodles into the pan/wok, and add the hot bean paste (gochujang) and stir-fried beef and vegetables, and toss thoroughly until well blended. (*Note: Add a bowl of water if its too dry).Transfer to serving platters and serve immediately.

Serves 4 - 6

Preparation time: 20mins

Cooking time: 10 - 20mins

Dish: Spinach Omelet Rolls

You may also use mushrooms as fillings if spinach is not your forte.

What You'll Need:

250g spinach leaves or 10 fresh shiitake mushrooms (washed and trimmed)

8 eggs (beaten)

1 tbsp rice wine

2 tbsp milk

Seasonings

1 tbsp sesame oil

4 clove garlic (minced)

1/2 tsp Korean chili powder (gochugaru)

1 - 2 green finger-length chilies (minced)

2 spring onion (minced)

1.5 - 2 tbsp light soy sauce

STEP 1: Bring half a saucepan of water to a boil and blanch the spinach leaves/mushrooms for 30 seconds until just soft. Remove from the heat and rinse in cold water. Squeeze out the excess water and slice the spinach leaves into strips/minced mushrooms. In a bowl, toss the leaves/mushrooms with the seasonings until well coated and set aside.

STEP 2: Combine the beaten egg, rice wine and milk and mix well. (*Note: beat the eggs slowly to have lesser bubbles so that when frying, the egg will not have many holes)

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STEP 3: Heat frying pan with oil until hot, reduce the heat to low and pour in 1/4 of the egg mixture, turning the pan to form a very thin layer. Cook the omelet for about 2 minutes , then flip over and continue to cook the other side until done, about 30 seconds. Remove from the heat and continue to cook the remaining egg mixture in the same manner.

STEP 4: Place an omelet on a cutting board and spread 1/4 of the seasoned spinach leaves evenly over it. Slowly roll the omelet up into a neat cylinder and then slice it into bite-sized lengths. Repeat with the other omelets and serve immediately.

Serves 6 - 8

Preparation time: 20 mins

Cooking time: 15mins

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Do try cooking these simply dishes!