Category: Home-cooked Food

Crab, Prawn & Cherry Tomato Linguini

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Yes, I know. I’m proclaiming my love for Italian food again. But I am not going to apologise for that. I really do love Italian. If not cause of the carbs, I would eat pasta every single day. haha. But I have limit to once a week. The most! That’s okay, right? haha

Well. I didn’t intend to have Italian until my bestie sent me photos of what she was having at Da Paolo @ Rochester last night and I knew instantly what I wanted to try making : Crab meat linguini. That’s the only thing I order when I head to Da Paolo. Just saying the name of the place is making me want to have their crab meat linguini again. That’s how much I LOVE it. and how delicious it is!

Sorry bad lighting cos of the ambience!

I attempted to make a healthier version. Well by healthier, I mean leaving out the cream. As you will be able to see soon, everything else is healthy and not that sinful, really. Well without or without the cream, my version is nothing close to the one from Da Paolo though it was still satifying and yummy (The mr finished every single drop in the pot! hehe). But it was still a recipe worth blogging about! Hope you all will give it a try and enjoy it as much as we did!

Crab, Prawn & Cherry Tomato Linguini (an original recipe by Food Made With Love)

Ingredients :

1 canned crab meat (170g, 120g drained)

10 pieces of prawns, shelled & deveined and cut to small pieces

10 cherry tomatoes

2-3 cloves of garlic, chopped

1 chilli, deseed and chopped finely

5 pieces of sundried tomato, chopped finely

3 tablespoon of olive oil

1 tbs tomato paste

1 tsp dried oregano

120ml dry white wine

300ml fish stock

salt & pepper, to season

grated parmesan, to serve

300g pasta, cooked according to the back of the packaging and drained

Steps :

1) Season the cherry tomatoes with a bit of the chopped garlic, 1 tbs olive oil and dried oregano and place them on a baking tray. In a 180 degree celcius preheated oven, bake the tomatoes for 15 mins.

2) Heat a deep dish pan over moderate heat, add the olive oil, garlic, chilli and sundried tomatoes and fry till soft and fragrant. Careful not to burn the garlic, or it will taste bitter.

3) Add the prawns in the mixture and fry till they turn from opaque to white. Add the baked cherry tomatoes (including all the juices) and the tomato paste. Mix it well but gently, not to mash the cherry tomatoes. Add the white wine and allow it to reduce by half.

4) Add the fish stock and allow it to simmer over low-medium heat for 15-20 mins. Season with salt and black pepper and add the crab meat at this point. (Don’t add it too early, as it might break down and you won’t be able to taste it).

5) Toss in the cooked pasta and mix well. Serve with grated parmesan and ENJOY!

Tip :

Instead of chopping garlic when you need it, chop it before hand and place it in a air tight glass container. Cover it with olive oil and you’ve not only got garlic-infused olive oil to use whenever you need to, you have chopped garlic all ready to go! (: Place them in the fridge and you should be able to keep it for up to a month! I would recommend not making too huge a container. Maybe prepare a container every 1-2 weeks depending on how big a fan you are of garlic!

Steamed Seafood Egg Toufu

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The Mr and I have decided to abstain from meat on Fridays so we either go full-fledged veg or have an addition of seafood. And I must say, it’s not a bad idea at all! (:  Of course, it’s so much easier to cook meat dishes. But this makes me think out of the box and try things that I don’t usually cook! Just the thought of it makes me excited!

My brother stopped eating meat about 2 years ago and there are a few dishes mummy makes for him that I decided that I should give it a go. Mummy is really amazing. She tries her best to cook a whole variety of things for korkor and they are all super delicious. Needless to say, mummy and my grandmother are the 2 people who inspires me to cook. (:

One of my favourite seafood dishes I love (and there is quite a list haha) is mummy’s steamed seafood egg toufu. It’s healthy and super good. You could easily eat a whole bowl. Mum usually makes hers with fresh soy bean milk (unsweetened) but I went a quicker way (and cheated) and used soft toufu instead. Of course the texture is not as smooth as it could be. But the flavour was close!

So I would recommend this for people who don’t eat meat, and are aiming to get healthier in time to come! I think most of us are striving for a healthier us, right? Take the first step! Of course, exercise is necessary! So here’s the recipe :

Steamed Seafood Egg Toufu (Adapted from Mummy)

Ingredients :

1 tube of silky toufu

3 whole eggs, lightly beaten

250g prawn, cute into small pieces

100g fish paste

3 tsp fish sauce

1 tsp sesame oil

ground white pepper, for seasoning

fried shallots and spring onion (for garnish, optional)

Steps :

1. Cut the top of the tube of silky toufu and squeeze the toufu into a big bowl. (Don’t worry, it should be mashed)

2. Pour the beaten eggs into the bowl and mix well with a whisk. Add the fish paste and prawn. Whisk the mixture till well combined.

3. Season with fish sauce and pepper. Steam for 30-35mins or until cooked through.

4. Pour the sesame oil over the egg, and garnish with fried shallots and spring onions.

DONE! (:

Give it a go and let me know what u think! (:

Garlic Mushroom Quinoa

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I have a new obsession. Actually. Not completely knew.

I have been obsessed with it for the past 6 months. At first, I didn’t know if I would like it. Cause it looked like a seed. But when its cooked, it blooms to almost barley-like. We first only had the white ones. But recently we had a new addition of red ones. Equally delicious. Equally healthy! Have you guessed it yet? QUINOA of course! (:

I think adding the red ones makes it look much prettier don’t you think? hehe

Something I LOVE to have with my quinoa is stews. Anything with gravy really. It goes like two peas in a pod! Even better than rice, in my opinion. My mum would probably say otherwise, especially when having my grandma’s pig trotters. haha It’s been done and tested. But, I prefer it with quinoa. Personal preference I suppose.

Anyway! One of my favourite ways of cooking quinoa is cooking a mixture of mushrooms on the side and stirring it into the cooked quinoa and that to me is a complete meal! I could have that everyday. haha Just saying (: Obsession to a whole new level. oops.

Before stirring it in!

For photo-taking purposes, I’ve placed the mushroom on top of the quinoa and have not mixed it together yet. haha Of course, you don’t have to mix it in. It will still be equally delicious, I promise!

So here’s my favourite recipe! Hope you guys will like it as much as I do!

Garlic Mushroom Quinoa (an original recipe)

Ingredients :

1/2 cup quinoa (cook according to the package, take off heat once it’s cooked)

1 tbs olive oil

3-4 cloves of garlic, finely chopped (this can be altered to your liking)

300g fresh mushrooms, cut into small pieces

1/4 cup water

1 tsp chilli powder

1 tsp garlic salt

freshly ground black pepper

Steps :

1. Cook the quinoa according to your package. It will differ with different brands. It’s either 1 cup of quinoa to 3 cups of water or 2 cups of water. (Please read the cooking instructions carefully! Too much water, and the quinoa might turn mushy, and that wouldn’t be nice anymore.)

2. Add the olive oil to a fry pan and heat over moderate fire. Add the garlic and fry till almost golden brown, careful not to burn them as it will turn bitter.

3. Add the mushrooms and fry for about 3-5 minutes, until the mushrooms starts to soften. Add the chilli powder, garlic salt and pepper.

4. Add water and allow it to cook until all the water has evaporated, stirring occasionally. If mushroom are not soft enough, add a bit more water (1 tbs at a time) and once again allow it to evaporate. (Do make sure the mushrooms are almost completely dry so as to not make the quinoa mushy when stirred together)

5. Add the mushrooms to the quinoa and mix well. Serve!

Enjoy! Remember you can definitely have this on its own or have it with dishes, just like rice! (: Hope you enjoy quinoa as much as I do!

just one more picture, just cause (:

Have a great Friday and weekend ahead everyone!

A Come Back : Ragu

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I do apologise sincerely for my lack of posts since the end of last year. For those who don’t know, I was really busy with my wedding preparations and that’s really all I have been up to the past 3 months! and yes, I am married! (:

And after the wedding, it was our amazing honeymoon in Bali and then it was Chinese New Year. Not sure about you guys, but CNY is a time to just spend with family and feast! haha

Well. I am back! And for the first post of 2012, I am blogging about one of my favourite cuisines. Italian.

Who doesn’t like Italian? I love love love love pastas. Creamy, tomato-y, squid ink. You name it, I love it. haha. That’s how much I love pastas. A habit of mine (a good one I think!) is to try out some of the yummy dishes I had in restaurants/cafes. So far, I’ve tried making lasagne, gnocchi, risottos. One thing that I’ve always wanted to try is ragu.I remember watching the Italian Food Safari and said to myself “You really gotta try to make this one day”

Tonight was the night. I took out my “Simply Italian” cookbook bought by my mummy (underused in my opinion) and flipped through the book from the first page to the last and found a ragu recipe! So I decided to swing by Springvale Market after work & got the ingredients and whipped it up for dinner.

A keeper. This recipe is definitely a keeper. I could just eat the ragu without any pasta. The flavour was amazing. I use to think it’s like a bolognese. But it’s so much more. A pity I didn’t have time to cook it a little longer, I’m pretty sure it would taste even better when the meats have all broken down into the tomato base. mmm.

Ragu (adapted from Simply Italian by Sophie Braimbridge)

Ingredients :

60g butter

90g pancetta, finely chopped

1 onion, finely chopped

1 celery, finely chopped

1 carrot, grated

250g minced beef

200g minced pork

200g chicken livers, trimmed and finely chopped

1/2 tsp dried oregano

1/4 tsp ground nutmeg

125ml milk

125ml dry white wine

250ml beef stock

400g tin chopped tomatoes

2 heap tbs tomato paste

salt and pepper

grated Parmesan, to serve

Steps :

1. Heat the butter in a heavy based saucepan and add the pancetta. Cook until lightly brown and add the onion, celery and carrot. Cook over moderate heat for about 8 mins or until soften, stirring from time to time.

2. Add the minced beef, pork and oregano to the saucepan. Season with the nutmeg, salt and pepper.

3. Cook for about 5 mins, or until the meat has changed colour but not browned. Add the chicken liver and cook till it changes colour.

4. Stir in the milk and simmer for a couple of minutes. Pour in the wine and increase the heat and allow it to boil for 2-3 minutes or until the wine is absorbed. Reduce the heat and simmer for 10 minutes.

5. Add the tomatoes, tomato paste and half of the stock, partially covering the pan and allow it to cook for a minimum of 1 hour (optimally, 3 hours). Add more stock as it is needed to keep the sauce moist.

6. To serve, cook pasta of your choice according to the package, drain and toss the pasta with the ragu sauce and serve with grate Parmesan.

ENJOY! (:

ps : store leftovers in the fridge up to 3 days or in the freezer for a month (:

Minced Pork with Thai Basil (pat Krapao Moo Sap)

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Thai food. Absolutely adore them. The spicy-ness, the tangy-ness.

There is something about the combination of sweet, sour and spicy. Especially on a cold day. The spicyness would definitely help warm your tummy up! (: I first had this at a small, authentic thai restaurant on Lygon Street called Ying Thai 2. Their food, is absolutely delicious! I remembered having this particular dish, and they having different level of spice. And being gungho. I decided to be brave and ordered the spiciest, level 3. It was soooo spicy but sooo good! The tummy suffered a little after that. Just a tad. But all was worth it. haha

But of course, I didn’t wanna put my stomach through the same thing again, so I reduced the spicyness when attempting to make it at home! A very good idea, by the way. (:

Minced Pork with Thai Basil and A Sunny Side Up

Ingredients :

1 tbs olive oil

450g mince/ground pork

3 cloves garlic, finely chopped

2 chilli padi, deseed and chopped finely

yellow onion, halfed then finely sliced

1 tbs oyster sauce

1 tsp fish sauce, extra for fried egg

pinch of sugar

handful thai basil leaves

handful of dried shrimp, fried till crispy

Sunny-side-up egg (optional)

spring onion, finely chopped for garnish

Steps :

1. Heat a wok on medium to high heat and add the olive oil. Fry the garlic and chilli till fragrant (not brown) and add the ground pork. Fry till brown. Make sure there are no lumps.

2. Add the oyster sauce and fish sauce and fry for 5 minutes. Add the sugar, onion and basil leaves and fry for a further 5 minutes.

3. Top the mince with the crispy dried shrimp and garnish the sunny-side-up with the spring onion and a sprinkle of the fish sauce

4. Serve with steamed jasmine/long grain rice.

ENJOY! (:

ps : So please share with me what is the dish that you MUST ORDER when you’re at a thai restaurant?

Not Your Usual Lasagne.

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Who doesn’t like lasagne? The layers of rich meat sauce with cheese. Doesn’t just saying that line make you want to sink your teeth into it? It’s one of my source of comforts. Besides garlic mash, mac and cheese. haha okie. the list could go on. I think food, on the whole, is my comfort. hee.

When I was deciding what to cook for dinner, lasagne came straight to my mind. But I was hoping to cook something a bit healthier. so layers of vegetables was the only thing that I could think of! And as colourful as they can get! I think I got it all covered. Swede (yellow), eggplant (purple), zucchini (green) and the meat sauce (red/orange). I couldn’t help myself. (:

of course, I made a little bit of white sauce to combine all the veg together so that they could stay (kinda) in shape! Guilty! but SO GOOD! (:

Tomatoey goodness (: It was a big hit among the boys! They loved it. I know it looks heavy, but i only sprinkled a bit of mozzarella cheese on the top to melt under the grill for the last 5 mins before serving. It’s worth the extra calories, I say. haha

So here’s the recipe, a Food Made With Love original (:

Ingredients :

400g mince (beef or pork)

1 big onion, finely diced

3 cloves garlic, finely chopped

2 tbs olive oil

1 carrot, grated

1 green capsicum, finely diced

1 tsp dried mixed herbs

3 tbs tomato paste

1 can (400g) tinned chopped tomatoes

3 swedes, sliced thinly

1 large eggplant, sliced thinly

2 zucchini, sliced thinly

100g spinach

Salt and pepper, to taste

For the simple white sauce :

150ml milk

50g butter

3 tbs plain flour

50g parmesan

salt and pepper, to taste

grated mozzarella, to finish

Steps :

1. After slicing the eggplant, salt both sides and allow it to stand on a rack for 30 mins. Pat them dry and set them aside. Preheat the oven at 180 degrees Celcius.

2. Heat a frying pan with the olive oil, fry the onion and garlic till soft and fragrant. Add the carrot and capsicum and fry for a further 5 minutes.

3. Add the mince and fry till brown. Make sure there are no chunks. Add the tomato paste and dried herbs, stir till well combined. Add the chopped tomatoes, season with salt and pepper, stir and allow the liquid to reduce till almost totally dry.

4. In a baking dish, lay the eggplant at the bottom and top with the meat sauce. Top with a layer of spinach. Then layer the zucchini, another layer of eggplant and swede.

5. The white sauce : Melt the butter in a small pot over low-medium, add the flour and stir, allowing it to cook for 3 mins. Add the milk and using a whisk, make sure it is well combined and there are no lumps. Add the parmesan and stir until sauce thickens. Season with salt and pepper. If it is too thick, just add a bit more milk.

6. Pour the white sauce over the baking dish and bake for 40-45 minutes. Take the baking dish out and top with mozzarella cheese and put it under a grill for 5 minutes or until golden brown!

SERVE and ENJOY! (:

What is your favourite comfort food of all time ?

Let’s Celebrate!

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There are many ways to celebrate but for this household, the way to celebrate is cooking up a good meal and enjoying it together! (:

And the things to celebrate about might be something as small as doing well for a piece of assignment; or as big as getting a job. But tonight, we celebrated 2 things : the start of my school holidays and the mr coming back to melbourne! hehe Actually I think it’s just an excuse for me to get back in the kitchen (my comfort zone) and cook up something yummy for everyone. (: And so I did!

Went to Footscray market this morning, without having a clue about what I wanted to cook for dinner. This often happens to me haha. Getting inspiration by walking up and down the meats and seafood aisle. and I saw these gorgeous osso buccos that I just had to get them.

These gorgeous things are huge! haha So I bought 2 big ones for the boys and 1 small for me! Personally, I love to cook this over a low heat for at least 2 hours, or until the meat falls off the bone. I think any longer than that, you would actually lose the marrow which the mr would be quite disappointed about. So I say, 2 hours tops!

Let’s do this!

Osso Bucco With Pasta (A Food Made With Love Original)

Ingredients :

3 beef/veal osso buccos

2 carrots, chopped

2 celery stalks, chopped

2 tomatoes, chopped

1 onion, finely chopped

4 cloves garlic, fine chopped

1 tbs plain flour, and extra to dust

1 tsp chilli powder

2 tbs tomato paste

1 can (400g) of tinned chopped tomatoes

2 cups beef stock

1/2 cup white wine

2 tsp dried mix herbs

4 tbs of olive oil, and extra to coat

salt and pepper, for seasoning and taste

Pasta, cooked according to the directions on the packet and drained

Steps :

1. Season the osso buccos with salt, pepper and chilli powder. Rub a bit of olive oil on the meat and coat with plain flour.

2. Heat 2 tbs of olive oil in a deep pan on medium-high heat and sear the meat for 2-3 minutes on each side till nice and brown. Take them off the heat, and set aside.

3. Heat the remaining 2 tbs of oil, and add the onion and garlic and cook till soft and fragrant. Add the carrots and celery and cook for a further 5 mins. Add the chopped tomatoes and tomato paste and stir till well combined.

4. Add the flour and the mixed herbs and make sure you stir till there are no lumps. Add the tinned tomatoes and the wine and allow it to reduce by 1/4 before adding the beef stock. Bring to boil and reduce to low heat. Season with salt and pepper.

5. Place the osso buccos back into the pan and cover to allow it to simmer for 1 hour. Remove the cover and continue to cook it over low heat for another hour (uncovered). The meat should be falling off the bone at this point.

6. Remove the osso buccos and place the cooked pasta in the pan and toss it to coat.

7. Plate  it as you like it! I prefer to have my pasta at the bottom and finish the dish with the osso buccos on top! (: of course, don’t forget the thick yummy gravy!

ENJOY!

PS: Remember to cook this with enough time to spare, so that your family or loved ones wouldn’t have to wait too long for dinner!

Bon Appetite! (: My mr. enjoying the marrows. hee

So how do you celebrate with your loved ones and friends? SHARE please! Would love to hear about it!

For The Love of Italian Food

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Italian food is one of my favourite cuisines. I cannot have enough of it! Whether it comes in big portions at family restaurants or small portions at fine dining places, I love them all! It’s no secret one of my favourite kind of food to cook is italian. Especially pasta!

One of the staples in this household is spaghetti and meatballs. Another is spaghetti bolognese. Especially on days that I have work or uni. Just cause it’s so quick and easy to whip up and it’s always yummy! (: And thoroughly enjoyed by everyone! However, on days that I have time to just be in the kitchen and cook something I really love, one of the few things I end up making is risotto.

One of my all time favourite risotto is without a doubt mushroom risotto. Especially when there is porcini in it. The flavour would just be so intense. I could fall in love. (: and with a mixture of different kinds of mushrooms. Just talking about it puts a smile on my face!

So after weeks of work and a hectic week of rushing an assignment to meet a deadline. I finally got a chance to be in the kitchen and cook something I love without rushing. Having the time to myself just to enjoy the whole process. And gain some arm muscles, I must add, with all the stirring. haha.

Even though it takes a long time to get it to where it should be, and it takes a lot of strength to stir it continuously. And also alot of concentration to make sure it doesn’t dry out. But trust me, it will all be worth the time and effort. Every single spoonful will be worth it! (:

So here is the recipe I came up with on my own! An original! Whoopeedoo! hehe Always exciting to come up with my own recipe. Hope you all will enjoy it!

Seafood Risotto (A Food Made With Love Original)

Ingredients

150g aborio rice

4 cups stock (I used chicken stock)

1/2 cup white wine

550g seafood

1 big onion, finely chopped

4 cloves garlic, finely chopped

2 tomatoes, diced

6 pieces of sundried tomatoes, finely chopped

1 tsp dried oregano

1 tsp chilli powder

1 tsp hot paprika

1 tbs tomato paste

1 tbs yogurt (could use cream)

3 tbs olive oil

2 tbs parmesan cheese, extra to serve

25g butter

salt & pepper, to taste

Steps :

1. For the seafood: Heat 1 tbs of olive oil in a frying pan, and add 1 tbs of chopped onion and 1 tsp chopped garlic. Fry till fragrant. Add 1 tsp of chopped sundried tomatoes and fry for a couple more minutes.

2. Add the seafood and allow it to fry for 5 mins. Add the chilli powder and fry for another minute. Set a bit of the seafood aside to garnish.

3. For the risotto: Heat 2 tbs of olive oil in a deep frying pan, add the rest of the chopped onion, garlic and sundried tomatoes and fry till onion becomes translucent and is softened (about 5 mins). Add the rice and make sure the rice gets coated with the oil.

4. Pour the wine into the frying pan and stir until it has reduced to half. Add the chopped tomatoes and two ladles of stock and stir continuously until absorbed. Continue to add the stock (1 ladle at the time), stirring occasionally, until the rice is cooked but still al dente. This should take about 20-25 minutes.

5. Stir in the seafood, paprika, tomato paste and yogurt and stir till well combined (Stir gently, so that the fish will not crumble. You want it to keep its shape!). Add the parmesan and butter into the risotto. Season to taste.

6. Divide into plates, lightly tap it to allow it to spread. Place the seafood that was set aside on top to garnish. Top with parmesan and serve.

ENJOY!

My Mr’s Special : Roasted Beef Ribs

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Ever had something that was so good, you had to try to make it at home?

We did. We had the best beef short ribs at Pancake On The Rocks in Sydney and we couldn’t stop talking about it. To the point where the mr had to go buy short ribs and make it back at home! (:

And boy did the mr do an awesome job! He made his own bbq sauce and the beef ribs were nice, succulent and yummy!

Doesn’t it look absolutely mouth-watering? hehe

The good thing about this recipe is you just need to make the marinade and allow it to take in all the yummy flavours; the bad thing is you would need to allow it to marinade for a whole day to get maximum flavour. so YOU GOTTA WAIT! haha as the saying goes “good thing comes to those who wait!“

And these babies would go well with anything and everything! You could cut it up and put it on pizzas (which is what we did the next day with the left overs), you could have it with salad, you could have it with chips. For that night, we had it with a side of salad, baked portobello mushrooms, and buns with homemade eggplant dip! (:

It was a super yummy and, not to mention, filling dinner! (: So here’s the recipe the mr adapted to create this yummos dinner! Give it a shot!

Ingredients (Adapted from Food.com)

1 (14 ounce) bottle ketchup1/2 cup honey3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard1 tablespoon fresh minced garlic
3 finely chopped green onions1/2 teaspoon cinnamon1/2 teaspoon all spice1/4 teaspoon fresh ground black pepper
1 dash tabasco
2 kg meaty beef ribs (or short ribs)

Steps :

1. In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors).
2. Place the ribs in a large bowl, and coat with the sauce.
3. Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often. (I would say the longer the better!)
4. Preheat the oven to 165°C. Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down.
5. Brush with sauce, and bake for 30 minutes.
6. Remove from oven, and turn the ribs over, brush with additional sauce, bake for another 30 minutes.
7. Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender, basting every so often.
ENJOY!! (:
On a side note, since it is the mister who cooked this dish. I would like to congratulate him on making the Fresh Press page of WordPress! (: All your hard work has paid off sweetie! Keep up the good work! And for all you guys who would like to get more exercise tips, head over to his website and educate yourself! Exercise Yourself Healthy! WOO!

For The Love Of Mushrooms

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The Mr and I are mushroom lovers. But when you live with a housemate who doesn’t eat mushrooms, we don’t get to eat it much. Until he heads home for his winter/summer breaks, do we get to have mushrooms. And we have HEAPS. haha

One of my favourite ways to have mushrooms is baking them, especially the huge portobello mushies. Don’t you love them too? Stuff them with bacon and top them with cheese. The juiciness of the mushroom, the saltiness of the stuffing and topping has just one word to describe it – AWESOME .

Really. Try it. You won’t regret it (:

Stuffed Portobello Mushies

2 Portobello Mushrooms

1 slice of bacon, cute into small pieces

1/2 big onion, chopped

2 cloves garlic, baked in the oven for 20 mins and mashed with a fork

2 tbs breadcrumbs

1 tbs tomato paste

2 tsp chopped parsley

25g butter

Cheddar cheese, enough to top the mushies (I like to have more ! haha)

salt and pepper, to taste

Steps :

1) Preheat oven at 180 degrees Celcius. Heat a non-stick pan, add the onion and bacon. fry till soft and fragrant. Add the tomato paste and fry till well combined.

2) Pour into a bowl, mix with the bread crumbs, garlic and parsley.

3) Put stuffing into the mushrooms and make sure you pack in well. Top with the cheese and bake for 10-15mins.

Eat it while it’s hot! (: