Fish Trip Cafe

Even though I have to do a lot of exercise to burn off the excess calories tomorrow, I can’t resist chocolate pudding.

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— Baked Chocolate Pudding (serves 4) —

160g dark chocolate

100g butter

3 eggs

50g caster sugar

2 tablespoons plain flour, sifted

Thick double cream to serve

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Preheat the oven to 190C/375F.

Chop the chocolate into small pieces and cut the butter into small cubes. Melt the chocolate and butter in a bowl over a pan of hot water. Stir until smooth.

Place the eggs and sugar in a bowl and whisk with electric mixer for about 8 minutes until pale and firm. Gently fold in the chocolate mixture and the flour. Take care not to over mix.

Spoon into 4 lightly greased ovenproof dishes, bake for 12-15 minutes until the pudding is puffed.

Top with the cream to serve.

Rice balls called ‘onigiri‘ are one of Japan’s favourite comfort snacks.
White rice shaped into balls or triangles, usually stuffed with fish or vegetable fillings and wrapped in nori seaweed.
Portable and easy to eat, much like sandwich in the West.

This is a fusion type of onigiri, and I love them.

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— Prosciutto Wrapped Cheese Rice Balls (12 rice balls) —

300g rice (Japanese short grain white rice, or sushi rice)

420ml water

2 tablespoons sesame seeds

40g cheddar cheese

A handful of  wild rocket leaves

1 teaspoon extra virgin olive oil

1 teaspoon balsamic vinegar

12 slices prosciutto

Black pepper

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Rinse the rice in a clod water, changing the water several times until the water runs almost clear.

Drain the washed rice in a sieve and place in a saucepan.

Pour 420ml water in the pan and cover with tight-fitting rid.

Bring to the boil over high heat and let cook for 2 minute. Reduce the heat to the lowest and simmer (always cover the pan with a rid) 15 minute. Remove from the heat, still covered, and leave the pan for another 10 minutes.

Roast the sesame seeds in a dry frying-pan over medium-low heat until golden.

Cut the cheddar cheese into very small pieces.

Mix the cooked rice, roasted sesame seeds and cheddar cheese.

Once the rice mixture has cooled just enough, form it into 12 log-shaped rice balls.

Wrap each rice ball in a strip of prosciutto.

In a bowl, mix together the olive oil and balsamic vinegar and toss the wild rocket leaves.

Arrange the rocket leaves on top of the wrapped rice balls and sprinkle with black pepper.

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— Creamy Potato Bake (serves 2-3) —

500g floury potato (such as King Edward or Desiree)

1/2 onion, thinly sliced

1 clove garlic, finely chopped

1 tablespoon butter

150ml milk

200ml single cream

1/2 teaspoon salt

A pinch of black pepper

2 tablespoons grated parmesan cheese

1 teaspoon fresh thyme leaves, finely chopped

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Preheat the oven to 375F/190C.

Peel and slice the potatoes into thin slices about 1/8 inch thick.

Heat the butter in a large pan, stir-fry sliced onion over medium heat for about 5 minutes until translucent. Add the garlic, stir-fry for further 1 minute. Pour the milk, cream, salt and pepper and heat through.

Place the sliced potato into a pan, add 1 tablespoons grated parmesan cheese and thyme leaves, carefully mix until the potato slices are coated.

Transfer the potatoes in a baking dish. Smooth over the top, cover with foil and cook for 30 minutes.

Uncover and sprinkle with 1 tablespoon of grated parmesan cheese, cook for further 20 minute until tender and golden brown.

This is a nice and warm breakfast on a cold day.

London was covered with snow over the weekend and there were a lot of snowmans in the town. They made me feel nice and warm too.

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— Bacon & Egg Toast Cups (6 cups) —

6 slices white sandwich bread

6 slices bacon

6 small eggs

30g shredded cheese

A pinch of salt and black pepper

Some Olive oil

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Preheat the oven to 400F/ 200C.

Cook bacon strips in a frying-pan over medium heat until almost crisp and drain excess oil on kitchen papers.

Lightly grease 6 muffin cups with olive oil.

Cut out rounds of bread slices about 3.5 inches in diameter with a cookie cutter or a wide-mouthed glass. Press the bread rounds into the muffin cups.

Curl bacon strips into the bread cups.

Sprinkle a small amount of shredded cheese to the edges of bread cups.

Crack eggs and drop into the bread cups, sprinkle with salt and black pepper to taste.

Bake until egg white are just set, about 8-10 minutes.

This quick and easy red-coloured dish goes perfect with red wine.
Red foods give me full of energy :)

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— Chickpeas with Chorizo (serves 2 – 3) —

1 tablespoon olive oil

1/2 onion, minced

1 clove garlic, minced

200g chorizo, sliced

1 x 400g tin chickpeas, drained and rinsed

2 sticks cinnamon

1/2 teaspoon paprika powder

Salt and freshly ground black paper

Flat-leaf parsley, chopped

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Heat the olive oil in a large frying-pan, add the onion and stir-fry over medium heat for 3 minutes until translucent. Add the garlic, stir-fry for 1 minutes.

Add the sliced chorizo, chickpeas, paprika powder and cinnamon sticks and stir-fry for further 4-5 minutes over medium-high heat. Season with salt and black pepper.

Garnish with chopped parsley.