A Haywired Day

This is the first day of Jem's long school holidays. It was an awful day trying to cope with 2 hyper kids, cleaning up the weekend's mess and maintain day to day routine. I was totally bushed at the end of the day to cook dinner so chose the easy way out.

I had leftover pasta sauce from making pizza recently so decide to finish up my remaining spagetti. Thankfully i had some extra white button mushrooms and enoki in the fridge as well. I love the subtle earth flavour of fresh white button mushrooms..







Spagetti with white button mushroom, enoki and minced pork

Pan fried some camembert cheese to go with meal as well but who knows I started to have gastric pains. In the end, its Mark that gobbled up the whole plate of it.



Pan fried Camembert with raspberries sauce

The kids had their ABC pasta with fishball, enoki and minced pork with chicken stock. Yeap.. its Stock Replenishment Day. I freeze stocks almost every fortnight nowaday. It's used to braise, make quick noodles for the kids or 'instant' steamboat base. This is the recipe i use :

Chicken Stock
1 chicken carcass
2 carrots
2 potatoes
2 tomatoes
1 big onion
1 celery (optional)
water to cover slightly above all ingredients

1) Boil the water
2) Rinse the chicken carcass with hot water
3) Add all ingredients and bring it to boil
4) Lower heat and simmer for 20mins or more
5) Skim off oil and leave to cool. Remove ingredients after cooled.
6) Store the soup in bags or containers suitable for freezing. Stock can last for up to 2 months in the freezer. If there's little amount left that can't fill a container, freeze it in ice cube tray. These little cubes are great for stir frying vegetable, bringing more flavours without needing to add salt.

**Note : do not add salt/seasoning before freezing. Season only when defroze for use. Actually the soup is flavourful ehough to skip the salt.