Teriyaki Chicken puff pastry pizza

As much as I love pizza, tell me any pizza recipe that requires a rolling pin and I’ll probably respond with an eye roll. Tell me I have to let the dough rise for an hour after a long day of work and I’ll probably say, “Nope, not happening.” The truth is… an amateur chef with a full-time job can’t afford spending two hours on making her dinner!

Are you looking for yummy and instant pizza recipes just like me? If yes, you have come to the right place. This recipe needs no kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Voilà, dinner is ready!


Ingredients:

1 sheet store-bought puff pastry, thawed

1 cup chicken (diced and seasoned with salt and pepper)

1 cup mozzarella cheese, shredded

1 teaspoon finely chopped spring onions

Teriyaki sauce

1 Tablespoon sake

2 Tablespoons soy sauce

2 Tablespoons brown sugar

2 Tablespoons water

Directions:

  1. Preheat oven to 210 degrees Celsius. Place defrosted sheet of puff pastry onto the parchment.
  2. Sauté chicken slightly, for 2min, under medium heat.
  3. Combine Teriyaki sauce ingredients in a bowl. Add the teriyaki sauce to the chicken, cook until the sauce is thickened and glossy, stirring occasionally, for around another 3 minutes.
  4. Remove the chicken from the sauce.
  5. Spread the teriyaki sauce onto the puff pastry, leaving a ½ ” border around the edges.
  6. Distribute chicken evenly over teriyaki sauce then top with shredded mozzarella.
  7. Bake for 15-20 minutes until the cheese is bubbly and just beginning to brown and the pastry crust is golden brown.
  8. Remove from oven and let cool for 2 minutes before sprinkling with chopped spring onions.

 

Fettuccine with Black Truffle Cream Sauce

Still trying to process the shock, disgust, horror and anger I get from reading the news, both local and international.

As some of you may have noticed, I haven’t updated my blog/ Facebook for some time. I was, in the past few months, taking some major moves in my career. And I have been working my butt off to adjust to the transitions. In difficult times like this, I am particularly grateful for all the men in my life, who treat women with respect. I grew up getting all the education I needed; my father often reassures me that it is okay for a girl to be smart and ambitious. When I was too tired to cook after work, my husband would just get us takeaways, without the slightest complaint. I have never felt duty-bound to complete all the household chores, I needn’t be the domestic goddess of the house or the new Martha Stewart – I can just be myself!

Cooking has always been a meditating process for me; I feel a sense of tranquility and peace whenever I cook. Tonight, I felt something more – while I cooked, I thought of all the strong women in my life, starting with my mother, all my girlfriends… colleagues… Susan B Anthony… Claudette Colvin… Instead of feeling confined in a box, like many women before my time did, kitchen is a place where my dreams flourish. To me, food is the key to different cultures… Through all the kitchen experiments, I learn to be a person with an open mind.

So, I feel it really personally when I see how women are being demeaned, devalued and degraded publicly, how some leaders rule by intimidation, how they stifle opposing voices and diminish the potential of their citizens… it is just saddening to see how the world is moving backward…

I guess we all need a hearty truffle pasta like this to heal our souls.

dsc_0795


Ingredients:

2 tablespoons unsalted butter

1 tablespoons minced garlic

8 ounces fresh fettucine

1/2 to 1 cup heavy cream

2 tablespoons truffle paste

Truffle shavings

1 tablespoon of salt and 2 tablespoon of olive oil

Directions

  1. Add salt and olive oil to water, bring to a boil.
  2. Meanwhile cook garlic in butter over low heat.
  3. Add heavy cream and simmer until thickened.
  4. Cook pasta until al dente and add to cream; toss to coat.
  5. Whisk in truffle paste into pasta and remove from heat.
  6. Season with salt and serve with truffle shavings or fresh truffle.