30 September 2016

Cajun Chicken and Mozzarella, Pizza Style Omelette

I was googling for chicken omelette recipes and found this delicious - looking Cajun dish. I have tweaked the recipe a little to suit the availability of ingredients from https://homemadewithmess.wordpress.com/2013/11/12/cajun-chicken-mozzarella-pizza-style-omelette/

Makes 3 omelettes

For the chicken marinade

  • 150 g chicken mince
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • Salt and pepper to taste
  • Juice of 1/2 lemon, I used 2 tbsp vinegar
  • 1/2 tsp mustard powder (I bought yellow mustard and powdered it)
For the chicken mixture
  • 2 medium onions, finely chopped 
  • 5 mushrooms, chopped
  • 1 red pepper, finely chopped
For the tomato sauce
  • 1 garlic clove
  • 400 g tomatoes, peeled and chopped
  • 1/2 cup tomato paste (Pureed and blended)
  • Pinch sugar
  • 1 tsp oregano
  • 1 tbsp Worcestershire sauce
  • Olive oil
For the omelette
  • 4 eggs beaten and seasoned with salt and pepper
  • Grated mozzarella cheese as required
  • Marinate the chicken with all the ingredients and set it aside for an hour.
  • Heat oil in a pan and cook the garlic till browned and aromatic. Add all other ingredients for the tomato sauce and bring to a boil on high heat. Simmer it for about 20 to 25 minutes or till it thickens.
  • In another pan, heat a little oil and fry the marinated chicken, onion, red pepper and mushrooms till the chicken is cooked and vegetables are soft. Remove to a bowl and set aside.
  • Heat a smaller pan, add a drop of oil and ladle one third of the egg mixture into it. Cover and cook on low heat. Once cooked, remove to a glass plate. 
  • Ladle tomato sauce on it and spread the chicken mix over it. Top it with mozzarella.Bake at 185 degree Celsius till cheese is bubbling and golden, about 7 minutes.
  • Repeat process for the second and third omelette.
  • Serve hot with any sauce or salad of choice.

White Asparagus Soup with Shrimp

I had these 2 bottles of asparagus from my friends in Denmark sitting on my kitchen shelf for a long, long time.  I finally decided to make soup of them. I looked up some recipes in the internet and then created my own tweaking from a couple of them.

Serves 2 to 3


  • 2 bottles white asparagus
  • 200g shrimp, deshelled and deveined
  • 2 medium onions, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp butter, divided by half
  • 1 tbsp olive oil, divided by half
  • 1/2 tsp thyme
  • 1 chicken stock cube
  • 3 cups water
  • Salt and pepper to taste
  • Heat half the butter and olive oil in a pan. Add three fourths onion and cook until translucent.
  • Remove and puree along with asparagus and the liquid. Set aside.
  • Heat the remaining butter and olive oil and add the remaining onion and cook until translucent. 
  • Add the garlic and thyme and cook until garlic smells aromatic. 
  • Add the shrimp and saute until shrimp is cooked, about 3 to 5 minutes. 
  • Now add the asparagus and onion puree, the chicken stock cube and water to the pan. Bring to a boil and add salt and pepper to taste. Remove from heat and serve immediately.