Easy Blancmange

 

Ingredients (Serves 2)

Milk: 300 ml

Cornstarch: 3 tbsp

Sugar: 2 tbsp

Vanilla essence: A dash

<Marmalade Sauce>

Marmalade: 1 tbsp

Water: 1 tbsp

[Instructions]

1. Place the milk, cornstarch, sugar, and vanilla essence in a small saucepan and mix well with a wooden spatula.

2. Place over medium heat and cook for about 3–4 minutes, stirring constantly with the wooden spatula, until the mixture thickens.

Be careful to prevent it from burning.

3. Pour into serving dishes; once the heat has dissipated, place in the refrigerator to chill.

4. Combine the <Marmalade Sauce> ingredients in a heat-resistant container. Microwave uncovered for 30–40 seconds, let cool slightly, and pour over the chilled mixture from step (3).

Edamame and Okra Salad with Cumin

 

Ingredients (Serves 2)

Edamame (frozen): 20 pods | Cucumber: 1/2 | Red onion: 1/4

Okra: 2 pods | <Seasoning>

Cumin powder: 1/2 tsp

Olive oil: 1 tsp

Lemon juice: 2 tsp

Salt: 1/2 tsp

[Preparation]

Thaw the edamame and remove the beans from the pods. Coarsely chop the cucumber and red onion.

Using fresh edamame makes it even tastier; if using fresh, boil them in salted water before use.

Rub the okra with salt (not included in the ingredient list) to remove the fine fuzz, then rinse with water. Trim off the stems and coarsely chop.

[Instructions]

1. Place the edamame, okra, cucumber, and red onion in a bowl; add the <Seasoning> ingredients and mix well.

2. Chill in the refrigerator to allow the flavors to blend. Serve in a dish.

Sautéed Salmon with Basil-Tomato Sauce

 

Ingredients (Serves 2)

Fresh salmon fillets: 2 pieces

Salt and pepper: A pinch

All-purpose flour: 2 tablespoons

Olive oil: 1 tablespoon

<Basil-Tomato Sauce>

Tomato (medium): 1

Fresh basil: 3–4 sprigs

Garlic (grated): 1/2 teaspoon

White wine: 1 tablespoon

Balsamic vinegar: 1/2 tablespoon

Salt: 1/2 teaspoon

Pepper: A pinch

Olive oil: 1–2 teaspoons

Lettuce: 2–3 leaves

[Preparation]

Season the salmon fillets with salt and pepper, then lightly coat both sides with flour. Tear the lettuce into bite-sized pieces.

For the <Basil-Tomato Sauce>, remove the tomato stem and dice the tomato into 1cm cubes. Set aside two basil leaves for garnish; roughly chop the remaining basil, including the stems.

[Instructions]

1. Heat 1 tablespoon of olive oil in a frying pan over medium heat and add the salmon. Cook until both sides are nicely browned, then remove the salmon to a serving dish.

2. Add the <Basil-Tomato Sauce> ingredients to the same pan and bring to a boil over medium heat. Turn off the heat and drizzle in 1–2 teaspoons of olive oil.

3. Arrange the lettuce next to the salmon on the serving dish and pour the <Basil-Tomato Sauce> over the salmon. Garnish with the reserved basil leaves.