Happy New Year guys! Been real busy with holidays and ongoing projects for the past few weeks. Traveled to Malaysia, Melaccawith my homies and also just back not long ago from a solo trip to Taipei. Following up from my previous Ciabatta post, I will be sharing this 2 really simple brunch and appetizer recipe to go along with the bread.
'Diced Avocado, Cherry Tomatoes, Onions & Shrimps w/ Sunny Side'
Ingredients - 2 servings - 20 minutes
- 2 tbs olive oil
- 1 whole avocado, diced
- 10-14 cherry tomatoes, quads
- 1/2 onion, diced
- 10-14 shrimps, shelled
- 2 cloves garlic
- 1 tbs smoked paprika
- 1 tsp cayenne (optional)
- salt & pepper to taste
- spring onions for garnishing
- 2 eggs
- 2 servings of ciabatta (or other kind of bread)
Sauteed garlic and onion until soften and fragrant. Add in cherry tomatoes,avocado and shrimps sauteed for a minute or two.
Add in the spices, salt and pepper. Taste and adjust accordingly. Add in the chopped scallions, and you're ready to serve once the shrimps are fully cooked through. Do not sauteed too long or the avocado, tomatoes will turn too soggy.
Fry the eggs, and serve on top of the shrimps avocado to go along with the bread!
This recipe is real simple easy and fast. You're free to experiment with different kind of spices and herbs, like oregano, thyme, coriander or cumin. Add in a tsp or two. The results maybe amazing. It's a pretty fast cooking dish though, so do not sauteed it for too long or the avocado may turn dark/soft and shrimps too overcook!
'Mozarella, Pesto,Tomatoes & Chix Mini Sliders'
And with my left over homemade ciabatta, I cut it in cubes to make some mini party sliders. Bought a boneless marinated black pepper chicken thigh from the supermarket, leave it in the oven on 200C/380F for 30mins, cut it in cubes, top with pesto sauce and mozzarella balls then back in the oven till the cheese melt!
You can practically just use any chicken parts, thigh or breast, up to you, you can even do it with shrimps or other kind of meat. I will only be sharing the pesto recipe below (the rest of the steps for the sliders are pretty foolproof and real simple, i'm sure you can figure it out on your own), perfect for bread, pastas and many more!
Ingredients - 2 cups pesto sauce - 15 minutes
- 2 1/2 cup of basil leaves
- 1/4 cup of walnuts (or pine nuts)
- 1/4 cup of coriander (optional, I like mine with a tinge of the coriander punch)
- 3/4 cup of fresh grated parmiggiano reggiano
- 1 cup of olive oil (do not use extra virgin, I find it too overpowering)
- 2 tbs of lemon juice
- 1 tsp of lemon zest
- 1 tsp of tarragon vinegar (optional)
- 4 cloves of garlic
- 1 tsp cayenne pepper
- salt & pepper to taste
Blend the nuts and fresh herbs in a food processor until crumb paste texture. After which add in the rest of the ingredients less the oil being the last and blend until smooth. Lastly, while blending, slowly drizzle in the oil until well combined into paste like pesto. Taste and adjust accordingly.
This pesto sauce have my own touch to it, it may not suit your taste but I hope it does give you some idea of the perfect pesto you're searching for. Find and tweak it to your own perfection! Till then!!!