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Recipes: Editors' Pick
As we celebrate food in our July issue, here's a look at our editors' own favourite recipes. Enjoy!
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Linguine with Clams
Picked by Dora Cheok, Editor
Ingredients
1 package linguine pasta
8 tablespoons unsalted butter
1 medium white onion, chopped
225 g fresh mushrooms, sliced
4 cloves garlic, pressed
1 cup dry white wine
4 cans chopped clams, drained and rinsed with juices reserved
2 tablespoons sour cream
freshly ground black pepper
1/4 cup chopped flat leaf parsley
Directions
 | Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside. |
 | Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary. |
 | Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. |
Taken from allrecipes.com
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 | Homemade Chicken Soup Picked by Siti Rohani, Managing Editor Ingredients 1 whole chicken 4 carrots, halved 4 celery stalks, halved 1 large onion, halved Water to cover Salt and freshly ground pepper to taste |
Directions
| Place the chicken, carrots, celery and onion in a large soup pot; cover with cold water. |
| Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). |
| Take everything out of the pot and strain the stock. Pick the meat off of the bones and chop or shred. Chop the carrots, celery and onion. Season with salt and pepper to taste. |
 | Return the chicken, carrots, celery and onion to the pot, pouring back the stock. Reheat and and serve. |
Taken from allrecipes.asia
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 | Lemonade Cheese Tart Written by Debbie Lau, Health Editor Ingredients Crust 2 cups digestive biscuits - blend to crumbs 85g butter, melted Filling 1 box Philadelphia cream cheese (250g) 1/3 cup white sugar 1 teaspoon of lemon juice 3/4 packet TORTALLY lemon jelly (about 65g) 1 cup boiling water |
Directions
| Crust Blend digestive biscuits till fine sand texture Add butter, combine till it resembles wet sand Press biscuit mixture into pie tray (disposable aluminum type) Place in freeze till rock hard |
| Filling In big bowl, use whisk or electric mixer, beat cream cheese, sugar and lemon juice till well-combined In another bowl, dissolve lemon jelly crystals with boiling water - then leave to cool for a while Then gently add the the lemon liquid into the cream cheese and stir |
| Assemble Take crust out from freezer Very slowly pour the filling mixture into the pie crust Return the pie to the fridge Refrigerate for a few hours or until firm |
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1 Comments |
| Victor O. on 09 February 2011 ,02:54 I printed this to soon cook it. THANK YOU L.U.O. |
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