上图的三文鱼是当天买当天煮。鱼肉微粉红色，没有什么鱼腥味。
这是冰冻了三天，在冰箱解冻一天。
取出时，腥味挺重，鱼的色泽是我们一般在超级市场看到的橘红色。

Last Friday, 4 days ago, I bought 2 steaks of salmon, S$13, from market.

Top picture is the one which was cooked on the day of purchase. Fresh from market, not frozen. It had very little fishy smell and a pretty pink colour.

The pictures below are the one that was kept frozen for 3 days and thawed for a day. It had a much stronger fishy smell and the flesh looked orangy red. This is the colour which we usually see at most supermarkets.

INGREDIENTS
1 steak of fresh salmon
1 wedge of fresh lemon
Salt and black pepper to season
1 tablespoon olive oil
1 piece of tomato
1 tablespoon shredded white and red cheddar cheese



STEPS

• Preheat oven at 200°C
• After clean and remove any scales from the salmon, pat it dry
• Rub both side of salmon with a little salt, leave it in the plate
• Pour about 1 teaspoon of olive oil into the baking dish, spread the oil to cover the base and sides of the dish
• Put the salmon in, lightly rub it with the baking dish's olive oil, turn it around and rub the other side too (salmon itself has a lot of fish oil so need not pour oil onto it)
• Squeeze some lemon juice onto both side of salmon
• Sprinkle some black pepper
• Slice a tomato into halves, place it with the salmon
• Top the tomato with some shredded white and red cheddar
• Bake in the oven at 200°C for 30 minutes

THE RESULT
This baked salmon was as succulent as the one that was cooked 4 days ago. Meat remained pinkish, tender and juicy, with a hint of lemon aroma. The tangy cheddar cheese topped tomato was a great balance to the meal. It took about 40 minutes to prepare and cook, another 10 minutes to wipe everything (left some fish bones and skin) off the baking dish. Yummy!

INGREDIENTS 食材

Last Friday, 4 days ago, I bought 2 steaks of salmon, S$13, from market.  上星期五，四天前，我在湿巴刹买了两片三文鱼，新币13。

Top picture is the one which was cooked on the day of purchase.  Fresh from market, not frozen.  It had very little fishy smell and a pretty pink colour.  上图的三文鱼是当天买当天煮。鱼肉微粉红色，没有什么鱼腥味。

The pictures below are the one that was kept frozen for 3 days and thawed for a day.  It had a much stronger fishy smell and the flesh looked orangy red.  This is the colour which we usually see at most supermarkets.  下图的三文鱼冰冻了三天，昨天在冰箱解冻一天。取出时，腥味挺重，鱼的色泽是我们一般在超级市场看到的橘红色。

STEPS 步骤

To test if there were any difference in taste, I baked it the same way I did 4 days ago.  为了测试新鲜与冷藏的不同，我用四天前同样的烹调方法。

• Preheat oven at 200°C  预热烤箱于200摄氏度
• After clean and remove any scales from the salmon, pat it dry  将鱼鳞清除后，拍干三文鱼
• Rub both side of salmon with a little salt, leave it in the plate  在鱼的两面抹上一点盐
• Pour about 2 teaspoons of olive oil into the baking dish, spread the oil to cover the base and sides of the dish  倒入约2茶匙的橄榄油，让油覆盖烤盘底及盘边
• Put the salmon in, lightly rub it with the baking dish's olive oil, turn it around and rub the other side too (salmon itself has a lot of fish oil so need not pour oil onto it)  将三文鱼放入烤盘，用烤盘里的橄榄油抹在鱼身两面 (三文鱼有很多油脂，所以烹煮时无需添加太多油)
• Squeeze some lemon juice onto both side of salmon  在鱼身两面挤上柠檬汁
• Sprinkle some black pepper  撒上一点黑胡椒
• Slice a tomato into halves, place it with the salmon  将一颗番茄切成两半，放入烤盘
• Top the tomato with some shredded white and red cheddar  在切开的番茄上撒上一些乳酪丝
• Bake in the oven at 200°C for 30 minutes  放入烤箱，用200摄氏度烤30分钟

THE RESULT 成品

This baked salmon was as succulent as the one that was cooked 4 days ago.  Meat remained pinkish, tender and juicy, with a hint of lemon aroma.  The tangy cheddar cheese topped tomato was a great balance to the meal.  It took about 40 minutes to prepare and cook, another 10 minutes to wipe everything (left some fish bones and skin) off the baking dish.  Yummy!  今天烤的三文鱼和四天前烤的是一样的美味多汁。鲜嫩的鱼肉带有些许柠檬香，配搭上乳酪烤过的番茄，真是让人回味无穷。花了40分钟烹煮，10分钟就全盘解决(仅剩些鱼骨鱼皮)。好吃！

INGREDIENTS 食材

• ½ head cauliflower, cut into medium florets  半颗花椰菜，切成中等小花
• 1 tablespoon olive oil  一汤匙 橄榄油
• Salt and black pepper  盐和黑胡椒
• 2 tablespoons of shredded cheddar  两汤匙 乳酪丝

STEPS 步骤

• Preheat oven to 230°C (450°F) 烤箱预热至230摄氏度 (450华氏度)
• Place cauliflower on a baking tray, season with salt and black pepper 将花椰菜摆在烤盘上，撒上少许盐和黑胡椒
• Toss them with olive oil 淋上橄榄油，拌匀
• Roast for 10 minutes, remove from oven, toss and return to roast for another 10 minutes 烤10分钟，取出，翻拌，返回烤箱，再烤多10分钟
• Remove from oven and top roasted cauliflower with shredded cheddar 取出，在烤好的花椰菜撒上乳酪丝
• Return to oven and cook until cheese melts, about 2~3 minutes 返回烤箱约2~3分钟，至乳酪丝完全融化

THE RESULTS 成品

Roasted cauliflower is easy to make and tastes great, the melted cheddar cheese gives an extra boost. This dish serves well as a side to grilled meat or simply as a healthy snack. 烤花椰菜即容易做，味道也好，再加上融化的乳酪丝，味道更上一层楼。这道菜可当作配菜或是一道健康的零食。

INGREDIENTS 食材

Serves 4 可供四人食用

• 2 broccoli ~650g, cut into chunks 两颗西兰花，约650克，切成块状
• 4 potatoes ~600g, peel and cut into chunks 四颗马铃薯，约600克，切成块状
• 1 white onion ~200g, diced 一颗白洋葱，约200克，切丁
• 1 strip Pre-Baked Streaky Bacon, tear into bits 一片烟熏肉，撕成小片
• 1 tablespoon olive oil 一汤匙橄榄油
• 1 piece of Knorr No-Added-MSG chicken stock cube 一块无味精鸡汤块
• 1000ml water 1000毫升 清水
• Salt and black pepper for seasoning 盐和黑胡椒粉做调味

Optional

• 8 cloves Roasted Garlic 八颗 烘烤过的蒜头
• 80ml milk 80毫升 牛奶
• 2 tablespoons of Shredded White and Red Cheddar Cheese 两汤匙乳酪丝

STEPS 步骤

• In a heated wok, add 1 tablespoons of olive oil 加热锅，倒入一汤匙橄榄油
• Fry the onion till soft, add bacon bits, add salt & pepper to season 将白洋葱炒软，加入烟熏肉，倒入少许盐及黑胡椒粉，一起拌炒
• Reduce heat and pour in 1000ml of water, put on lid to boil 将火/电关小，倒入1000毫升清水，搅匀，盖上锅盖，让白洋葱及水煮沸
• Add 1 chicken stock cube to the boiling mixture 在煮沸的白洋葱及水里，加入一块无味精鸡汤块

• Add the potato chunks and broccoli to the chicken broth 将蔬菜加入煮沸的鸡汤里
• Put on the lid and boil for about 20 minutes 盖上锅盖，煮约二十分钟

Version 1 - Broccoli Potatoes Soup

• 5 scoops of cooked vegetables plus 2 scoops of broth into the blender 将五勺煮熟的蔬菜及两勺鸡汤，加入搅拌机里
• Blend at low speed for about 1 minute 用低速度搅拌约一分钟

Version 2 - Broccoli Potatoes Soup with Milk

• 5 scoops of cooked vegetables plus 2 scoops of broth 五勺煮熟的蔬菜及两勺鸡汤
• Add 80ml of milk to the contents, blend at low speed for a minute 加入80毫升牛奶，用低速度搅拌约一分钟

Version 3 - Broccoli Potatoes Soup with Cheddar Cheese

• 5 scoops of cooked vegetables plus 2 scoops of broth 五勺煮熟的蔬菜及两勺鸡汤
• Add 2 tablespoons of shredded cheddar cheese, blend at low speed for a minute or until the cheese has blended 加入两汤匙乳酪丝，用低速度搅拌约一分钟

Version 4 - Broccoli Potatoes Soup with Roasted Garlic

• Return Version 1 into the blender, add 8 cloves of Roasted Garlic 将搅匀的西兰花马铃薯汤倒回搅拌机里，加入八颗烘烤过的蒜头
• Blend at low speed for half a minute 用低速度搅拌约一分钟

CONCLUSION 总结

We preferred Version 3.  The cheddar added texture and enhanced the taste with a lovely bacon aroma.

Version 4 is great for those who love garlic.

We were so glad that our first attempt was a success.  Will definitely try our hands on more soup recipes. 

Credits
Pureed Broccoli Soup

The last dish baked for the day.  Roasted cabbage wedges.  This is really easy to make.  今天用烤箱做的最后一道是烤卷心菜。

• Cut a small cabbage into 1-inch-thick rounds 将卷心菜切成一寸厚度
• Place them on the IKEA oven glass dish, which was earlier used to bake bacon (The excess oil from baked bacon strips works as a nice base grease and extra flavouring for these cabbage wedges) 将切好的卷心菜放在之前用过的玻璃烤盘里 (烤烟熏肉所出的油，可避免卷心菜粘盘底，也可增加其味道)
• Sprinkle some salt and black pepper 撒上些许盐和黑胡椒做调味
• Pour extra-virgin olive oil onto the cabbage wedges 再淋上橄榄油

Bake at 200°C for 30 minutes.  The baked cabbage wedges are soft and tender with crispy corners.  用 200°C 烤30分钟。烤好的卷心菜，内部保持了菜的甜美而周边香脆。

While I was busy trying to figure out the difference between Post and Page in Blogger.  DT decided to cook dinner with whatever we had in the fridge.  So a Hokkien man found some yellow noodles, crab sticks, dried shrimp, bean sprouts, frozen vegetables and Voilà.... Hokkien Fried Prawn Noodles (small dried shrimps, not prawn 😊)

连续几天没上超市，冰箱里所剩无几。DT决定用虾米豆芽炒面，于是这位福建先生就炒了一锅似模似样的“福建炒虾米面”。卖相，香味真不赖，但好咸哦！是他用心炒的，所以我还是吃了两盘。👍

Here are the photos.

To make 4

INGREDIENTS 食材

10 slices white bread

4 eggs
2 strips Oven cooked bacon
Butter

STEPS 步骤

• Preheat oven at 200
• Grease baking bowl with butter
• Cut the bread into halves, lightly press to flatten them
• Place the bread into each baking bowl
• Crack an egg into each bowl, season with salt and black pepper
• Put strips of bacon onto top of egg
• Cook in oven for 20 minutes
• Serve with your favourite side dishes

Some tips:

- a packet of about 10 whole garlic bulbs costs around S$2.30

- bake them as soon as possible, before they sprout

- it is a must to add oil, preferably extra virgin olive oil

- optional to add salt, pepper & your favourite herbs (I always add salt and pepper, sometimes rosemary to half of the lot)

- preheat oven at 180-200°C, bake for about 30-40 minutes

- leave the baked garlic in power-off oven for another 10 minutes

- to remove the baked garlic, I would usually peel the skin and pick out each baked cloves.  Less wastage & prettier whole garlic clove.

- these roasted garlic may be added to salad, as a side/garnish to meat dishes, add butter or olive oil as bread spread or simply as a snack

- store them in an airtight container (I use IKEA glass food containers) and keep in fridge, not freezer

- consume them within a week