My entry for Tefal Cooking Challenge

This is a post that I have entered for the Tefal Cooking Challenge. I must say it gave me some healthy stress and through the experience, I learnt how difficult it is to create your own recipes. Thank God for the hubs who doesn’t mind eating the same stuff over and over again.

Do go to the website and vote for the cooking blogger whom you think deserve to win. Who knows, you might get yourself a Tefal blender by doing that. 🙂

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The cooking demonstration by Chef Jason and Benson had inspired me, to a great extent, to provide healthy food for my family. It doesn’t have to involve a lot of work to achieve that. I just need to be more conscious of the ingredients that I use and how I cook the various dishes. Obviously, I hope to have good ideas in coming up with innovative dishes like the chefs but it will take quite some time to achieve that. Nonetheless, I’m taking baby steps and am thankful to the folks at Tefal for gifting us with the Comfort Touch frypan and saute pan to work with.

Inspired by the chefs, I have designed a three-course meal based on what I have learnt from the cooking demonstration and guided by my belief that wholesome home-cooked food can be made fuss-free; it shouldn’t be time-consuming. The three dishes are Scallops on Toast, Couscous Salad with Seared Salmon and Chocolate-Strawberry Crepes. Each individual dish is filling enough to be consumed as a meal if you are a small eater. I hope you will like the recipes and try them out at the comfort of your home. Quoting from Curtis Stone, “A home-cooked meal is always worth the effort. Food simply tastes better- and is better for you- when you make it yourself.”

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Personally, I benefitted much from cooking using Tefal frypan and saute pan and have gone on to create many other recipes for my family. I find that less oil is needed for certain dishes and my food cook faster and more evenly. Cleaning the pans doesn’t take too much effort since food doesn’t stick to them. It has been a real pleasure using them and do check them out yourselves.

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Scallops on Toast

My first dish is Scallops on Toast. I simply love how easy and fast this dish can be made and adore the flavour created when the kafir lime leaves and rosemary sprigs interact with the olive oil and white wine. The frypan heats up pretty fastand the scallops are cooked evenly. Do pay attention to the scallops as you do not want to overcook them. When you spoon the final product on the toasted bread and take a bite, you can be sure your effort is worth it. This makes a good breakfast, don’t you think?

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Scallops on toast

2 slices of country bread
2 tbsp olive oil
2 garlic cloves, sliced
2 rosemary sprigs
Kafir lime leaves (about 7)
6 scallops
3/4 cup dry white wine
Extra virgin olive oil 1 tsp for dressing
Pepper to taste
Wasabi sprouts for garnishing

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1. Toast the bread. Set aside.

2. Heat the pan to medium heat and add in olive oil. Saute the rosemary sprigs, lime leaves and then garlic.

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3. Add the scallops and saute for about 2 minutes and then add the white wine. Cook the scallops (both sides) for a few more minutes until they have just turned white and springy to the touch. Do not overcook.  *Remember to stir often and watch carefully so they do not overcook.

4. Add pepper if desire. Plate the scallops on the toasted bread and spoon with all the juices over it. Add the extra virgin olive oil and garnish it with wasabi sprouts.

Couscous Salad with Seared Salmon

My second course is Couscous Salad with Seared Salmon. Couscous is a type of grains that provides a good source of fibre and cooks under a few minutes. The ones that I’m using for this recipe is those tiny grained Moroccan couscous that has been pre-steamed so all you have to do is to mix it with boiling water or chicken broth and a little extra-virgin olive oil, let stand for a few minutes, fluff the grains with a fork and serve. I used Tefal Saute pan to cook the couscous as it comes with a see-through glass lid that enables me to monitor the cooking progress.

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However, if you are like me who love spices, you could follow the recipe below and for a complete meal, top it up with seared salmon. On initial glance, it might seem like a chore to cook this, judging by the many spices used but once you have amassed the ingredients, it is really easy to make this dish.  It can be rather satisfying too!

Couscous Salad with Seared Salmon
(Makes 3 servings)

1 cup chicken broth or water
1 tbsp of extra-virgin olive oil

1 garlic clove, minced
1/4 tsp salt (you can skip this)
1 tsp ground ginger
1/2 tsp tumeric
1/4 tsp ground cinnamon
1/8 tsp ground cumin
1 cup couscous

1/4 cup moist, plump raisins
1/4 cup small Japanese cucumber, seeded and cut into 1/2-inch cubes
1/4 cup red bell pepper, cored, seeded, and cut into 1/2-inch cubes
1/4 cup carrot, trimmed
1/4 cup chickpeas

1/2 cup loosely packed fresh coriander leaves, coarsely chopped
Some fresh lemon juice or as needed
Extra-virgin olive oil or as needed

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1. Bring the broth/water, 1 tbsp of extra-virgin olive oil, garlic, the ginger, tumeric, cinnamon and cumin to a boil in the saute pan. Whisk the broth to ensure that the spices have dissolved. Then stir in the couscous and turn off the heat. Scatter the raisins over the couscous, cover the pan and let sit for 10 minutes.

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2. Fluff the couscous with a fork and stir in the vegetables and chickpeas. Taste the couscous. Combine lemon juice and olive and add into the couscous if needed. When you are ready to serve, add in the coriander leaves.

For the seared salmon

You will need salmon, salt, pepper and olive oil.

1. Rub a little salt and dash of pepper on the salmon.

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2. Using the frypan, add about a tablespoon of olive oil. When the pan is hot, sear the salmon. Depending on the thickness of the salmon, it might take between 5 to 20 minutes to cook it.

3. Lastly, just assemble the salmon on the couscous salad and serve.

Chocolate-Strawberry Crepes

Now, does your stomach still have room for dessert? I have decided on doing crepes since I want to show off the non-stick capability of the frypan. Chocolate pairs well with strawberries and fill the crepe with mascarpone cheese that is combined with strawberry jam and the fruit itself and you will have a delightful end to your 3-course meal. I prefer to make this in advance and place it in the fridge before serving it. And if you so desire, drizzle some chocolate ganache over the crepe.

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Chocolate-Strawberry Crepes
(Makes about 10 crepes)

4 large eggs
1 cup milk, at room temperature
1/2 cup buckwheat flour/ all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1/8 teaspoon fine sea salt
Olive oil

Filling:
30g strawberry jam
250g mascarpone, at room temperature
4 big strawberries, hulled and cut into small cubes + more for garnishing

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1. For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a bowl. Whisk by hand until the mixture forms a smooth batter. Place in the fridge for an hour (if you can).

2. Preheat the frypan over medium-low heat. Using a paper towel, dab it with olive oil and brush the frypan with it. The frypan is non-stick so you don’t need a lot of oil.

3. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. If you are like me who is not good in tilting the pan to form a good round shape for the crepe, use a heat-resistant spatula to smoothen the batter. Cook until set, about 1 minute. Using the spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.

4. For the filling: Mix the jam, mascarpone and strawberry cubes in a small bowl until smooth.

5. Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Cut each tube into half and arrange the crepes on a serving plate. Garnish with strawberries and if you so desire, decorate it with chocolate ganache.

Once again, I want to shout a huge thank-you to the folks at Tefal, omy.sg and ONAKA restaurant for this wonderful opportunity to apply what I have learnt. These few weeks of researching and creating these dishes have certainly been enriching and the journey to cook healthy dishes has just begun.

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