Prawn Squid Bisque and Zucchini Corn Fritters for our lunch and dinner today.

Bisque is a creamy, smooth, highly-seasoned crustaceans soup. You can simply have it on it’s own, or serve it with fritters or any kind of bread.

I made some zucchini and corn fritters which I served together with chevre cheese and the seafood bisque.

The combination suits our taste perfectly. The fritters were soft, salty and sweet while the creamy bisque brought out the delicate taste of the prawn and squid just in the right amount.

Mikael is getting quite picky nowadays. He loves squid very much but often leaves prawn everywhere on the table

Not to mention the vegetable fritters. There’s always a fight whenever I serve vegetable in his plate

Anyway, we enjoyed our late lunch today and looking forward to make those again

Before cooking, I took my little helper to the shop for quick grocery shopping

Zucchini and Corn Fritters

Serves 4

• 1/2 zucchini chopped
• 4 tablespoon corn (in can)
• 2 eggs
• 1/2 onion chopped
• 1/4 cup grated parmesan
• 2 tablespoon chopped parsley
• 1 cup flour
• 1/2 cup fresh milk
• salt and pepper to taste
• some olive oil for frying

1. Mix all ingredients in a large bowl except the olive oil. Mix well.
2. Heat up 1-2 tablespoon olive oil in a frying pan. Drop the fritters into the pan to the size of your like. Make several at every batch.
3. Cook under medium heat, until both sides turn golden.

Prawn and Squid Bisque Recipe

Original recipe from: Afglez@allrecipe.com

Serves: 5

• 1/4 cup butter
• 1/4 cup and 3 tablespoons all-purpose flour
• 4 cups seafood stock (i used chicken stock)
• salt and pepper to taste
• 1/2 pound medium shrimp – peeled, deveined and shells reserved
• 5 ounces onions, minced
• 1 tablespoon and 1 teaspoon butter
• 5/8 clove garlic, minced
• 1 tablespoon paprika
• 1 tablespoon and 1 teaspoon tomato paste (I used 5 generous tablespoon)
• 1-1/3 cups heavy cream, heated (I used straight from fridge)

1. In a large saucepan over medium heat, combine 1/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
2. In a large saucepan over medium heat, cook shrimp shells and onion in 1 tablespoon and 1 teaspoon butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in reserved stock, reduce heat and simmer 45 minutes (I kept it for 20 min). Strain through a fine mesh or cheesecloth. If you are using chicken stock, simmering for 20 min would be enough before pouring the cream.
3. Return strained mixture to a simmer in the saucepan. Pour in cream.
4. Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes.
5. Adjust salt and pepper to your taste.

This few weeks, I just craze for pumpkin!

These are my favourites: The chubby one (left) and the notty one (right)

I made Sweet Caramel Pumpkin simply by baking the pumpkin,

200 C for 40-50 mins and separately prepared the caramel.

I like Hokkaido type the best.

But it’s so difficult to find it here. They have several types but most are for decoration

More pumpkins, I later made this pie. Incredibly easy recipe with great taste

Really really like this pie. But I would reduce the amount of the spices to half next time.

For a crunchier bottom, I used digestive biscuits + butter instead of ready made pie crust.

Perfect Pumpkin Pie Recipe serves 8

By: Allrecipe.com

• 1 (15 ounce) can pumpkin – about 1.8 cups
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk – (I used diff. brand, 1.7 cups)
• 2 large eggs
• 1 teaspoon ground cinnamon (I would reduce each spice amount to half next time)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• For the crust: 80 g digestive biscuits + 30 g melted butter) OR ready made pie crust
• *I used bread loaf baking dish for this amount of crust. Double it for bigger dish size.

1. Preheat oven to 210 C.
2. Prepare the crust: mix biscuits and melted butter. Press crumb mixture over bottom of prepared pie dish. Bake crust until lightly browned, about 10 minutes. Keep aside.
3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
4. Reduce oven temperature to 170 C and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

*I prepared half of the ingredients and used bread loaf baking dish for my pie.

It’s always our great favour to have mushroom in our home made dishes. Good that both of us are crazy about any kind of mushrooms one of our favourite easy made stuffed mushrooms is to bring white fish or salmon in the ingredients. You could just omit the fish if you like it better that way

My very first attempt for this recipe was adapted from SmittenKitchen.com. Keep editing the recipe later on, but we still love the original recipe too

As usual, I need to omit the egg This is the first time I replaced it with 1 tablespoon of corn flour. Unexpectedly it tasted very good still. It seems that I won’t have problems having my favourite stuffed mushrooms anymore

Salmon stuffed Mushroom Recipe-original recipe from Smittenkitchen

• 10 medium size button mushroom, stems pulled out and finely chopped and caps reserved
• 4 tablespoon of finely chopped white fish/salmon
• 1 garlic clove, finely chopped
• 1 small onion, finely chopped
• 2 tablespoon sundried tomatoes, finely chopped-i used sundried tomatoes in olive oil
• 3-4 tablespoon breadcrumbs
• 1 egg- I substitute egg with 1 tablespoon of corn flour
• salt
• black pepper and white pepper
• olive oil

1. Preheat oven to 200 C.
2. Lay mushroom caps, stems removed, face up on baking sheet either lightly sprayed with cooking spray or parchment paper.
3. In a small skillet heat 2 tablespoon of olive oil and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened.
4. In a bowl stir together mushrooms mixture, chopped salmon fillet, bread crumbs, tomatoes, egg, salt and pepper to taste.
5. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish.
6. Lightly sprinkle some olive oil over the mushroom and bake for 15 minutes.

Ready to serve.