Fou De Fa Fa

It was a lunch gathering of our team for my team director's birthday. From what was prepared and the well-planned surprise, one can definitely tell she is well liked by all of us. Ever the smiling lady and always checking in on us to make sure we are okay, we love her around as much as we love her home baked brownies.

Fou De Fa Fa is a cosy cafe good for their biscuit crispy pizzas, pastas and salads. Very much whatever you order will not go wrong. The staff heard us singing the birthday song, they came with tamborines, candle on a pizza and sang to Fiona again!

Don't underestimate the crispy and cracking pizza, the more you munch, the more addictive it is. The vegetable toppings are generous, it feels like really healthy meal!

We had a bunch of us so we had variety of food. One of my favourite dishes is the tomato based pasta that tastes like chilli crab sauce minus the spice. It was delicious, we ordered a second helping to go around.

Black pepper with pasta

Not being the one who ordered all the food, I have no idea what the names of those dishes we had, I just thoroughly sat and enjoyed the yums and the company of my colleagues and friends.

Fou De Fa Fa

168 Robinson Road

#01-05 Capital Tower

Warm Love,

Starningblue

Chicken Stroganoff with Linguine

Be it chicken or beef stroganoff, this is one dish which is creamy yet somehow, I like it! *white creamy dishes such as carbonara scares me* Until I cook it myself I realize it has sour cream which is something I would preferentially avoid.

This is not a widely available dish in Singapore, I don’t remember having it here at all. If you can’t find it, cook it!

So I made it and it's easy! Another one dish meal recipe, this is definitely comfort food and doesn’t take much effort to prepare.


Ingredients

1 packet linguine

2 skinless, boneless chicken breasts, bite-sized pieces

2 tsps olive oil

1 large onion, chopped

1 clove garlic, minced

1 broccoli, chopped at stems

2 tbsp dry sherry

1 can cream of mushroom soup

1 tspn Worcestershire sauce

1/2 cup sour cream
fresh button mushrooms, sliced
Black pepper to taste
Splash of mixed dried herbs

How to

Prepare pasta according to package and steam broccoli. Drain pasta and broccoli and divide among four plates and set aside.

Heat oil in pot. Add onions, garlic and mushrooms and stir well.

Add chicken and turn heat to medium-high. Stir constantly until chicken is no longer pink. Add sherry, cook for 1 minute.

Add soup, reduce heat to medium-low and stir to combine. Add Worcestershire sauce and sour cream and stir until combined. Season with black pepper and mixed dried herbs.

Top each plate of pasta with chicken sauce and decorate with broccoli and serve.

This would be my first entry for Presto Pasta Night! *exciting* Visit our host this week Food Hunter’s Guide to Cuisine for roundups and many more delicious creations~

Warm love,
Starningblue

Roast Chicken Mushroom Risoni

I was craving for good Mushroom Risotto and amazingly, Cold Storage did not stock risotto! *how can it be??* After searching high and low, risoni caught my eye. With an experimental spirit, I decided to use that as an alternative.

I love the shroom and black pepper combination. The risoni did not absorb the chicken stock as well as risotto would though, and I have omitted the usual butter and cheese based on personal preference.

Kel took some getting used to eating risoni, he said it was like rice but also like beans, it is pasta but doesn’t feel like it in the mouth. Hah.

The following recipe is exactly the same for Risotto, just substitute the Risoni and you have perfect comfort food to stay in with. Roast Chicken was leftover from previous meal – just heat it up!


Ingredients:

· 2 cups chicken broth
· 1 tablespoon olive oil, divided
· Portobello/white mushrooms, thinly sliced
· 1 small shallot, diced
· 1/2 cup Arborio rice
· 2 tablespoons and 2 teaspoons dry white wine
· sea salt to taste
· freshly ground black pepper to taste
· 1 tablespoon finely chopped chives
· 1 tablespoon and 1 teaspoon butter
· Parmesan cheese (of cos I omitted this)


How to:

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Heat 1 tablespoon olive oil, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

Add warmed broth bit by bit to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Serve hot with shredded roast chicken garnished with parsley.


Warm love,
Starningblue