Egg Potato Mayo Ciabatta with Rockets

This is a quick fix if you want a balance meal and to kill your sandwich cravings.

Ingredients

6 med. potatoes, boiled, cut into cubes
1/2 c. finely chopped onions
Salt & Pepper to taste
1/2 c. mayo or salad dressing
1/2 c. chopped celery
2 hard cooked eggs
Handful rocket leaves

Directions

1 Stir onion, salad dressing, salt, pepper into potatoes. Cover and refrigerate 2 hours.

2 Just before serving, toss with mayo, celery and eggs.

3 Toast Ciabatta and spoon generous amount of egg potato mix onto Ciabatta. Pair generous amount of rocket leaves to balance up the meal.

Photography by Simon Ong

I've always admire Simon's work. His work is clean and very elegant. Initially we wanted to do a sexy, bubbly theme. But somehow I'm not too bubbly infront of the lens. Strangely, I always have a serious look when the camera is pointing at me. I love the sensuality that Simon captures for me. Thanks Simon!

Photography by Marah

It's my first time working with Marah. He's a extremely sweet guy and even has a mini fan for his model! It was a fairly short shoot and the pictures turn out so so. There will always be next time! Where's my CD Marah!!!!???

Strawberry Panna Cotta

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled. It's super easy to make!!!

Ingredients

4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
5 strawberries

Directions
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you're pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

7. Place diced strawberries on top of the Panna Cotta.

To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.