Fish Trip Cafe

The Camembert volcanic eruption!

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— Baked Camembert (serves 2) —

150g camembert in a wooden box

1 garlic clove, peeled and finely sliced

A pinch of fresh thyme leaves

A pinch of sea salt and black pepper

1/2 tablespoon extra virgin olive oil

Baguette or toasted bread to serve

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Preheat the oven to 350F/180C.

Unwrap the cheese and place the cheese back in the wooden box.

Score a circle into the top of the skin, then lift it off and discard.

Lay the sliced garlic on the top, sprinkle thyme leaves and a pinch of sea salt and black pepper, drizzle with olive oil.

Bake the camembert for about 25 minutes until golden and nicely melted.

Serve with baguette slices.

I was impressed by the beauty of Vietnamese women when I visited Vietnam.

They don’t deck out in expensive outfits or heavy makeup, they just really have amazing natural beauty. I think the beauty is coming from their inner strength.

They are honest and hardworking, always smily.

Also, Vietnamese food is my favourite. If I were to be born again and be a man, I would love to marry a Vietnamese woman :)

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— Vietnamese Style Turmeric & Dill Fish with Rice Noodles (serves 2) —

500g white fish fillets

2 tablespoons salted peanuts, roughly chopped

30g spring onion, chopped

Some oil for stir-frying

2 portions of thin rice noodles (vermicelli)

Some coriander leaves for garnish

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— for turmeric marinade —

2 tablespoons Vietnamese fish sauce

1 tablespoon  turmeric powder

1 teaspoon sugar

1 tablespoon plain yogurt

1 tablespoon vegetable oil

1/2 tablespoon ginger, finely chopped

1 tablespoon shallot, finely chopped

2 cloves garlic, finely chopped

2 tablespoons dill, finely chopped (without stems)

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Cut the white fish into 2 inch pieces.

Mix all the marinade ingredients in a bowl, add the fish and coat well. Cover the bowl with cling film and refrigerate for about 2 hours.

Cooke the thin rice noodles in a large pot of boiling water until cooked (follow the package directions). Drain and rinse well under cold water, and drain well again. Set aside

Heat some oil in a frying-pan, add the chopped peanuts and chopped spring onion and stir-fry for 1-2 minutes. Set aside.

Remove the fish pieces from marinade, remove the excess marinade.

Cook the fish under a preheated grill for about 3 minutes each side, or until cooked through.

Place a potion of rice noodles into a bowl, sprinkle with the sautéed peanuts and spring onion, top with a portion of fish and garnish with some coriander leaves.

YES. I LOVE DEPTFORD.

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— Anchovy & Garlic Toasts (8 slices) —

8 slices rustic bread

8 anchovy fillets in olive oil, drained

2 cloves garlic, minced

1/2 teaspoon white wine vinegar

50ml extra virgin olive oil

Some flat leaf parsley, finely chopped

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Mince the anchovy fillets.

Place the anchovy, minced garlic, white wine vinegar and olive oil in a bowl, mix well to combine.

Lightly toast both side of the bread.

Spread the anchovy mixture over one side of each bread.

Place the bread slices (spread side up) on a baking sheet and toast under broiler for 1-2 minute.

Sprinkle with the finely chopped parsley.

I got drunk and passed out on the couch last night.

I was waken up by Mika (my cat, 5 month-old boy) pawing my face in the late morning.

I still feel groggy, but started to make ravioli. Because I don’t want Mika to think I’m lazy.

This ravioli is simple comfort food, and I’m sure the spinach does cure this hang over and I’ll be really strong like Popeye soon.

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— Spinach & Ricotta Ravioli (Serves 2) —

100g plain flour, plus extra for flouring

1 egg, beaten

1 tablespoon olive oil

A pinch of salt

1 beaten egg for brushing

Some parmesan cheese for garnish

*****

— for the filling —

120g spinach

100g ricotta cheese

2 tablespoons grated parmesan cheese

1 tablespoon double cream

A pinch of grated nutmeg

A pinch of salt and pepper

*****

— for the sage butter sauce —

30g butter

4 sage leaves

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Place the flour, salt, beaten egg and olive oil in a bowl and mix well. Knead the dough about for 5 minutes until it’s smooth and shiny. Form into a ball, wrap in cling film and place into the fridge to rest for 30 minutes.

Cook the spinach in a pot of salted boiling water until tender. Drain the spinach, squeeze out the water and chop finely.

Place the spinach, ricotta cheese, parmesan cheese, double cream and nutmeg, and mix together. Season with salt and pepper.

Roll out the dough as thinly as possible on a floured board.

Cut the pasta sheet in half, place teaspoonful of the filling on to a pasta sheet, keeping a small bit of distance between each dollop.

Brush the beaten egg between the fillings. Place the other sheet of pasta on top and press down around the filling to seal it.

Cut around the filling with a cutter or knife to make raviolis.

Place the ravioli into a large pan of boiling salted water and cook for about 2-3 minutes until al dente.

To make the sauce, melt the butter in a frying pan. Add the sage leaves and cook for 1-2 minutes over medium heat.

Transfer cooked ravioli on serving plates, sprinkle with the sage butter sauce, garnish with shaved or grated parmesan cheese.

If I choose a boyfriend from the fruit kingdom, I’ll choose Mr. Apple.

Mr. Lemon is too fresh,

Mr. Banana is too soft.

Mr. Pineapple seems a little too frisky,

Mr. Kiwi is too hairy.

But, Mr. Apple, he is solid, sweet and sharp, very reliable.

Today’s dessert is baked apples. it makes me feel warm and cozy.

I made the right decision choosing Mr. Apple.

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— Baked Apples (serves 4) —

4 cooking apples, such as Bramleys

40g walnuts, chopped

50g raisin

1 tablespoon butter, softened

50g brown sugar

1 teaspoon cinnamon powder

30g butter, melted

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Preheat the oven to 360F/180C.

Wash the apples, remove the cores to 1/2 inch of the bottom.

Combine the chopped walnuts, raisin, 1 tablespoon of butter, brown sugar and cinnamon powder in a bowl and mix well. Stuff the mixture into the apples.

Place the apples in a roasting try, brush the top of apples with melted butter. Pour a few inches of hot water into the tray and bake for 40-50 minutes until the apples are very tender.

I always remember the French film ‘Betty Blue’ when I eat chilli can carne.

This is Betty and Zorg’s (main characters) favourite dish, and it perfectly fits the atmosphere of the film. Deep red colour, Spicy taste and hot temperature.

Betty looks so attractive and sexy when she was eating the chilli con carne straight from a pot in her hand with a large spoon, and this scene made me want to become a woman like Betty (unfortunately, I became a totally different type…).

I made a pot full of chilli con carne today, and tried to eat it like Betty, but it was too hot and I got burned.

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— Chilli con Carne (serves 4) —

1 onion

1 red pepper

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon ground paprika

1/2 tablespoon cumin powder

1 tablespoon dried chilli flakes

400g beef mince

200ml red wine

1 tin (400g) chopped tomatoes

3 tablespoons tomato purée

1 tablespoon Worcestershire sauce

1 cinnamon stick

1 bay leaf

1 beef stock cube

1 tin  (400g) red kidney beans, drained

Salt and black pepper

*****

Grated cheese, sour cream, boiled rice, to serve

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Finely chop the onion, cut the red pepper into small dice.

Heat the olive oil in saucepan (with a lid), add the chopped onion and stir-fry over medium heat until softened. Add the chopped red pepper, minced garlic, paprika, cumin and chilli flakes, stir-fry for about 3 minutes.

Brown the mince in a separate pan. Add the cooked mince to the onion mixture and mix well. Pour in the red wine and boil for 2-3 minutes.

Add the tinned tomatoes, tomato purée, Worcestershire sauce, cinnamon stick, bay leaf and crumble in the beef stock cube. Bring to the boil, turn down the heat to low, cover with a lid and simmer for about 40-50 minutes, stirring occasionally until the mixture is thickened.

Add the kidney beans and cook for further 10 minutes. Season with salt and pepper if necessary.

Serve with boiled rice, grated cheese and sour cream.

The smell of something good baking in my oven. It makes me happy.

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— Baguette Bread Pudding (serves 4-6) —

1 x 20 inch long baguette

60g butter, softened

30g sultanas or raisins

2 eggs

50g sugar

300ml milk

200ml single cream

3 tablespoons honey

Some icing sugar

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Preheat oven to 350F/180C.

Cut the baguette diagonally into 2/3 inch thick slice. Spread the butter over one side of each slice.

Arrange the baguette slices (buttered side up) in a baking dish and sprinkle with the sultanas or raisins.

Beat the eggs, sugar, milk and single cream in a bowl. Pour the mixture over bread slices in dish, gently press the baguette slices into the mixture to soak.

Bake for about 45 minutes.

Drizzle the honey over the top, and dust with icing sugar.

I don’t like hot weather, I can’t swim, I hate mosquitos.

But, still I feel a bit sad at times when the summer is coming to an end.

This tropical summerly dessert is the last stand against Autumn.

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— Sautéed Pineapple with Coconut Sorbet (serves 6) —

— for coconut sorbet —

170g sugar

150ml coconut milk

50g grated or desiccated coconut

1/2 lime, squeezed

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— for sautéed pineapple —

1 medium pineapple, peeled and cored

3 tablespoons butter

30g brown sugar

3 tablespoons dark rum

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— to make coconut sorbet —

Place the sugar and 200ml water in a pan. Bring to the boil, simmer for 5 minutes over low heat, stirring constantly until the sugar has dissolved completely.

Remove from the heat and stir in the coconut milk, squeezed lime juice and grated coconut. Transfer the mixture into a freezer container and freeze for 1 hours.

Take the sorbet out from the freezer and beat it until smooth and creamy. Return to the freezer and continue to freeze until the sorbet is frozen.

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— to make sautéed pineapple —

Cut the pineapple crosswise into six 3/4 inch-thick slices.

Melt the butter in a frying-pan over medium heat. Sauté the pineapple, 1 minute each side. Sprinkle the brown sugar over the pineapple, turning over occasionally and cook until golden. Pour the rum and cook for about one more minute.

Transfer the sautéed pineapples to plates and serve with the coconut sorbet.