Quick Saturday Lunch

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Errands day on Saturday so had to whip up something relatively quick for lunch (also less time to take pictures hehe). This Saturday was also grocery day so everything cooked was based on what's inside the near empty fridge and cupboard. Goodie I was able to whip up a 3-course meal. :)

Three Mushroom Pasta

Ingredients:
1 cup sliced fresh oyster mushrooms


photo c/o Google

 1 cup sliced fresh shitake mushrooms


photo c/o Google

 1/2 cup enoki mushrooms



photo c/o Google

 1/4 cup butter
6 cloves chopped garlic
2 sprigs rosemary, chopped (or 1 1/2 teaspoons dried)
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
salt & pepper, to taste
2 cups all purpose cream
500 g penne, cooked al dente according to package directions (do not put oil on pasta so sauce will be absorbed)

Procedure:
1. Saute garlic in butter until lightly brown. Add mushrooms and rosemary and cook for 2 minutes.
2. Add the cream, salt & pepper and simmer for 5 minutes over medium fire.

3. Turn off the heat, stir in the pasta, mozzarella and 1/4 cup of Parmesan. At this point pasta can already be served. :)

4. I like to place it in an oven-proof dish and top with remaining cheese and broil it for 5-10 minutes. until cheese is bubbly and top is golden brown.

Pan Grilled Blue Marlin with Lemon Brown Butter

Ingredients:
2 large blue marlin steaks (can be substituted with tuna, tanigue, large mackerel)
1/4 cup butter
1 tablespoon corn / canola oil
zest and juice of 1 lemon
1 teaspoon mustard

Procedure:
1. Heat pan on high until smoking; add oil and pan-grill fish steaks for 2 minutes on each side (until fish is firm to the touch). Season with salt and pepper and set aside on plate.

2. On low heat, melt butter and heat it until butter is brown, around 5 minutes. (Watch closely so you do not burn the butter). Add the zest, mustard and juice then turn off heat.

3. Pour over fish and enjoy!

Lumpiang Tikoy

Ingredients:
2 cups grated tikoy (sticky rice cake)
10 pcs round lumpia (spring roll) wrapper
1/2 cup coco jam
1/2 cup white sugar
2 tablespoons toasted sesame seeds
oil for frying

Procedure:

1. Put 2 teaspoons of coco jam at the middle of the wrapper. Fill with grated tikoy.
2. Roll and fold - use water to seal. Repeat until all wrappers and filling are used up.

3. Fry in oil together with white sugar until golden and sugar has melted into a caramel and coated the rolls.

4. Sprinkle with sesame seeds. Enjoy and serve. Can be done for merienda too! I think a nice coconut ice or ube (purple yam) cream will also be nice.

Lunch in under an hour! Let me know other ideas for lunch recipes or how your versions turned out to be! Use the buttons above to share the recipes! Watch out for my next post on a simple lunch for my mom's birthday inspired by my trip to the Centris Market (fresh blueberry muffin recipe from that market trip here).

Happy cooking and thanks for dropping by!