Recipes by Ken Chia, chef at Rice & Fries
1 BAKED PRAWN PENNE WITH PARMESAN & MOZZARELLA
Serves 1
INGREDIENTS
100g penne
4 fresh prawns, shelled
1 tsp unsalted butter
100ml bottled tomato-based pasta sauce
8 basil leaves, chopped
1 tsp chopped thyme
Salt, to taste
Pepper, to taste
20g grated parmesan
80g grated mozzarella
DIRECTIONS
1 Bring a pot of water with a pinch of salt to the boil. Add the penne and cook for 5 min, then add the prawns and continue cooking for another 5min.
2 Drain the penne and prawns, and place in an oven-safe bowl. Mix in the butter, pasta sauce, basil, thyme, salt and pepper.
3 Mix the parmesan and mozzarella together, then sprinkle over the pasta.
4 Bake for 20min in a toaster oven pre-heated to 180 deg C.
2 BAKED SNAPPER WITH MIXED GREEN SALAD
Serves 1
INGREDIENTS
2 tsp chopped rosemary
1 tsp chopped thyme
1 clove garlic, chopped
½ yellow onion, chopped
3 tbsp cooking white wine
2 tbsp olive oil
Salt, to taste
Pepper, to taste
1 snapper fillet, cut into 2.5cm cubes
8 cherry tomatoes
1 packet mixed green salad
DIRECTIONS
1 Mix the rosemary, thyme, garlic, onions, white wine, olive oil, salt and pepper in a bowl.
2 Marinate the fish cubes in the mixture for 15min, then place them with the cherry tomatoes on the oven tray.
3 Bake for 30min in a toaster oven pre-heated to 170 deg C.
4 Serve with the salad.
3 EGGS IN COCOTTE WITH SPINACH, BACON & TOAST
Serves 1
INGREDIENTS
A handful of baby spinach
1 tsp olive oil
Salt, to taste
Pepper, to taste
2 pieces streaky bacon
2 eggs
2 slices bread, toasted
DIRECTIONS
1 Toss the baby spinach in the olive oil, salt and pepper.
2 Lay the bacon on the base of the cocotte and top with the spinach. Crack the eggs into the cocotte.
3 Bake for 20min in a toaster oven pre-heated to 160 deg C.
4 Serve with toast on the side.
4 ROASTED CHICKEN & AVOCADO SANDWICH
Serves 1
INGREDIENTS
30g plain yogurt
1 clove garlic, chopped
2 tsp chopped thyme
Salt, to taste
Pepper, to taste
1 skinless chicken breast, sliced into 4 pieces
½ yellow onion, sliced
¼ avocado, sliced
2 pieces lettuce (any kind)
3 slices tomato
1 slice cheddar
2 slices of bread, toasted
DIRECTIONS
1 Mix the yogurt, garlic, thyme, salt and pepper together.
2 Marinate the chicken in the yogurt mixture for 10min in the fridge.
3 Place the onions in a layer on the oven tray and top with the chicken slices.
4 Cook for 20min in a toaster oven pre-heated to 185 deg C.
5 Sandwich the chicken and the rest of the ingredients between the slices of bread.
Rice & Fries is at 484 Changi Road, tel: 9738-6648.
This article was originally published in Simply Her's October 2014 digital edition. For more exclusive stories found in our digital magazine, click here to subscribe: http://bit.ly/1xx3IAP