tartlet light lunch

summer tarts
Originally uploaded by chowen

- 4-6 ready made savory tart case
- small pieces of sausages (using one sausage)
- baked salmon fillet (1 piece - I used left over from dinner)
- 2 eggs
- single cream, 60ml
- grana cheese, to garnish
- rocket salad or any other salad

1. Pre-heat oven 180 for 10 mins
2. Chop and sprinkle salmon / sausage in the different tart case
3. mix the eggs with cream together until thoroughly blended together
4. Pour mixture (3) into the tart cases
5. place in the oven for 10 mins
6. sprinkle grana cheese, serve with rocket on the side

oven baked seabass

oven baked seabass
Originally uploaded by chowen.

Ingredients:
1-2 whole seabass
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil
3 slices of ginger
2 spring onion, sliced
lemon wedges

To marinate the seabass, sprinkle with salt and leave over night.
1. pre-heat oven to 220c
2. wrap seabass in aluminum foil, with all seasoning ingredients
3. place in the oven for 30 mins, turning once
4. use a fork to check that the fish is cooked thoroughly, and serve with lemon wedges

smoked salmon with potato

smoked salmon with potato
Originally uploaded by chowen.

300g potato, shredded
smoked salmon
sour cream
2 spring onion, chopped
2 eggs
3 tsp flour

mixed shredded potato with eggs, chopped spring onion and flour. Fry a batch at the time on medium heat until browned, about 3 mins on either side. Topped with sour cream and smoked salmon to serve.

bean steam fish

白鯧
Originally uploaded by aevwang.

1 whole fish
1 sliced spring onion
some finely sliced ginger
some miso or bean paste, dilute in water

Grease the pan with some oil, fry ginger and spring onion, put the fish in the pan on medium heat on both sides.
Pour bean mixture over the fish, put the lead on and reduce heat, steam for about 3 minutes.
Serve the fish on a plate, and pour the sauce over on top.