Given only the above, what would I cook? I gave it an Asian twist even though tagliatelle doesn’t seem to belong to Asian kitchen.

I cut the tofu into thin rectangular shape, coated them with corn flour and pan fried them while the tagliatelle was in the boiling pot of water. I pan fried the tofu in two batches and set them aside, which by then the tagliatelle was almost cooked.

I heated up the wok, put a little bit of olive oil, followed by the garlic and onions. Well, I always make sure I have these ingredients in my kitchen no matter what. After about 2 minutes, I chucked in the sliced leeks and gave them a good stir. I then started to season them with heaps of black pepper, some light soya sauce and some dark soya sauce. After that, I added some water to make the sauce.

When it came to boil, I thicken the sauce with corn flour. Let it boil for about 2 minutes, I then added the tagliatelle and tofu and mixed them well with the sauce. Voila, there I have a black pepper tagliatelle with leeks and tofu.

A nice, simple and scrumptious dish that you can make at home:

Ingredients:
salmon steak
handful of spinach
1 clove of garlic (sliced thinly)
1 tablespoon of lemon juice
some white wine
Sea salt and black pepper to taste
Herbes de Provence to taste
1 tomato (diced)
a few slices of lemon (thinly slice)

Dressing:
1 teaspoon of balsamic vinegar
1 tablespoon of extra virgin olive oil
pinch of sea salt & grounded black pepper
some lemon juice
1 teaspoon of sugar

Instructions:
1. Clean the salmon steak.
2. Season it with sea salt and black pepper.
3. Rub the lemon juice & white wine on the salmon.
4. Sprinkle some herbes de provence.
5. Arrange the thinly sliced garlic and lemon on top of the salmon.
6. Put in a tray then into the pre-heated oven at 180 celcius degrees for 10-15 minutes or longer (depending on the thickness of the salmon).
7. For the dressing, mix all the above mentioned ingredients into a bowl. Make sure the sugar is dissolved.
8. When the salmon is almost cooked, prepare the spinach by heating up a pan, put some olive oil then spinach. It takes about 5-7 minutes for the spinach to cook in the pan with the lid on.
9. To serve: place the spinach on a plate, then salmon on top of it. Mix the diced tomato in the dressing and spread them around the salmon. It is ready to be served.

At last, it’s Friday! I have been waiting for the weekend and here it is. The only thing I look forward to every week is to finish my week and have a relaxing weekend: to do what I want and enjoy.

As usual, a nice & simple home-cooked food is better than anything else: to wrap up a week’s of hard work and to pamper ourselves with good food.

I did something quick and easy today - Saumon fumé avec des algues; Haddock cooked in vin blanc served with Tagliatelle in leeks, mushroom and pine nuts sauce. The reason for the smoked salmon as entrée is to use it up, thus this petite entrée! Tagliatelle c’est magnifique!! J’adore les Tagliatelle! Arnaud aussi!

Bon Appetit!