quick update

so as the title suggests, i'll keep this short.

firstly, apologies to my one and only follower on this pathetically miserable blog that doesn't get updated. haha, sorry. u know how i am.

anyway, i got a job as a sub-editor with Flavours magazine (owned by Star Publications), and that's taking up a huge chunk of my life. i've literally worked every damn day since i started work there on dec14, 2009. no kidding. public holidays, saturdays and sundays. the only days i've had off are dec25 for my christmas party, and yesterday and today coz i'm on MC for conjunctivitis. bleh.

so yeah, if u think that getting a job at a food magazine is gonna give me more time to cook, hells no. i get lots of inspiration for food (i spend the whole day reading recipes and articles about food and wine), but i don't get much of a chance to try them. so that sucks. it's kinda like sucking the life out of my passion for food. after a while, every recipe i read feels like a bore.

i'm digressing. my point is, i have a lot more things to say regarding food nowadays, but much less time to do it. i've also accumulated a lot of recipes but no time to publish it. i do sometimes log on to nibbledish to post my recipes coz i have more than one follower on that site. and no, i don't mean just two. i actually have a pretty decent sized following there. pro ranking okay, don't play play. so, check things out over there when things are quiet here.

i will attempt to keep this food blog more updated. (note to self: posts on christmas dinner and all the yummeh yummeh foods that night; high tide; and things-i-don't-like-abt-nibbledish-since-yongfook-sold-it.) till then, happy food hunting.

ps: this sub-ed did not proofread this post coz she needs to go rest her inflammed eyes. gotta work tmrw, good night.

Tuna & Rocket Pasta

the ingredients...

• 1 can (200g) tuna (preferably in brine)
• 200 ml whipping cream
• 3 cloves garlic, minced
• 1/2 large onion (yellow or red works), roughly chopped
• handful of sweet basil
• 50g rocket leaves
• 2 tbsp butter
• 100 ml melted butter or olive oil
• 6-8 pitted black olives, sliced
• 4 servings spaghetti or fettucini
• salt, white pepper and freshly cracked black pepper.

the method...

1. Start cooking the spaghetti/fettucini as per packet instructions.
2. Get a skillet heated and melt the 2 tbsp butter. Fry the garlic and onion on medium heat until fragrant. Don't let it brown.
3. Add the whipping cream and bring it to boil. Remove from heat.
4. Place the tuna and basil leaves in a blender or food processor. Pour in the contents of the skillet and process until smooth. With the motor still running, drizzle in the melted butter/olive oil. Season with salt and white pepper.
5. Drain the spaghetti, reserving abt 1/2 cup liquid. Pour in the processed sauce and half the rocket leaves. Mix well.
6. Divvy up the pasta and sauce onto four serving dishes. Garnish with the other half of the rocket leaves and some freshly cracked black pepper. Serve with a slice of garlic bread to soak up the yummy sauce.
7. Bon appetit!

photo courtesy of tsewei...