I try to cook on my day off, less D starts complaining that I “never” cook for him anymore. Happygrub inspired me to try a black pepper seafood pasta dish, and I experimented with this recipe, cos D loves his cream-based pasta. I wish I skipped the lemon juice though. I used linguine instead of pasta shells, and added a dash of soy sauce for that Asian flavour (thanks F for the tip!). I also added half shell mussels, which always gives a nice sweet flavour to the pasta, and make it look very pretty too!
We had it with the potato, brocoli and leek soup which I made a long time ago. I love cooking soups in big amounts and freezing them. Always useful at the end of a long work day, or for that last minute dinner invite, with lovely crusted bread. Here’s the soup recipe I used. Yup F I added potato cos I like my soups hearty’. Lovely blend I think 
F asked me a good question, where do I get my soup recipes from. I thought about it and realised that my soups are usually inspired by something at a work meal at a hotel… you know how they are quite detailed on the menu, specifying exactly what is in a dish? I’d then go home and Google similar recipes. My next experiment, if I can afford the ingredients, lobster bisque!
July 1, 2009 at 11:20 am
Yati, you’re making me crave
July 1, 2009 at 1:33 pm
awww.. ok ok hope you had a good lunch! i’m on childcare leave today babe.
July 2, 2009 at 7:49 am
I like cream pastas too but for some strange reason, H doesnt, and he doesnt really like tomato based ones too so I’m left with just the olio based ones, which so limits the pasta options.
Wow lobster bisque is adventurous and tedious! I’m going to start with plain old mushroom this weekend with a stash of mushrooms I bought. The bad thing abt mushrooms is that they really don’t keep!
I started reading my good old French cookbook and a lot of ideas! the way they thicken the soup is by adding a dollop of double cream or creme fraishe just before serving to bind the soup, guess in that way the cream wont separate and soup be oily. Dunno la, havent tried.. will keep u posted
July 2, 2009 at 8:15 am
I know what you mean! I’ve had many a rotting portobellos in my fridge!
Thanks for the tip…. will keep the cream for last then. No wonder my soups sometimes end up too oily if I’m too generous with the double cream.
Yeah I saw the creme fraiche at CS Tampines… Have never tried it though. Think cultured cream may behave differently in a soup? Will stick to double cream!
July 2, 2009 at 8:27 am
and oh, do a soup from the cookbook and share will you? i need ideas! i’ve only done pumpkin, broccoli, mushroom and chicken so far.. need to expand soup repertoire cos D loves them!
July 2, 2009 at 7:51 am
creme fraiche I mean, can buy Bulla Pure cream instead. But I notice they have creme fraiche in cold storage Tampines one and also clotted cream which is really nice on scones.
There used to be only Carrefour carrying these items