Saturday, 2 August 2014

ZUCCHINI PASTA RECIPE


So the other day I was deciding what to pack for lunch the next day (this was the night before, god forbid that I wake up at 5am just to prepare lunch) and being tired of my usual, chicken salad or ham and cheese on some seeded low GI health bread, I decided to come up with a recipe that was equally healthy and, here comes the best part, way more delicious! 

This recipe is vegetarian and also vegan (if you leave out the feta cheese) and can also be served hot or cold! Score!

You will need:

1-2 Zucchini (depending on the size of them)
1-2 cups Fusilli pasta
Salt and pepper
Chilli Flakes
Olive Oil
Feta Cheese
Lemon (optional) 
Dried thyme

Serves 2


1. Cook the pasta in salted boiling water for 7-10mins, stirring occasionally (do not cover)


2. Drain the pasta and coat with olive oil, at this point you can put it in the fridge if you plan on serving it cold or put it back in the dry hot pot.


3. Chop the ends off the zucchini, and slice it lengthways (I used a potato peeler), put the slices into a bowl season with a generous pinch of salt and pepper, some chilli flakes, dried thyme and a drizzle of olive oil.
Mix the zucchini until it's evenly coated with olive oil and seasoning.


4. To cook the zucchini, heat a pan on high, when the pan is hot (it should be smoking a bit) add in your zucchini, you do not need to add oil to the pan as the zucchini already has oil coated on it, sear the zucchini on high for around 20secs (if possible, try keep them on one layer) after that, turn off the heat and flip the zucchini, your zucchini should be slightly charred, and continue to cook with the remaining heat for 1-2mins, stirring occasionally.


To serve this, I like using a shallow bowl/pasta plate. I like to put the zucchini in a 'mound' on top of the pasta, I then slice/crumble some feta cheese to top it off. (if you want to get real fancy... or if your pasta is drying out) drizzle some olive oil in a circular motion . You can also add the juice of a lemon/lime to this for a little bit of a tang.

If you plan on serving this cold (like how I did for my packed lunch) I recommend refrigerating the pasta and zucchini separately and putting it altogether in a lunch box just before leaving the house.  

P.S If you guys have the Sorted Food app, my username is jesshuang 

Much love,
Jess

Friday, 9 May 2014

GOODBYE






Dear readers 

In mandarin, "goodbye" directly translated is 'see you again'.

I've been thinking about this for a while now, and i've decided to quit blogging
I've re-written this post about 3 times, each time, i wrote about how stressing school is and how uninspired i am blah shityouwouldntwannaread blah blah. I've neglected this blog for a very long while now, and i don't think i'm not going to get any time (definitely not this year) to catch up for my usual hiatuses.

Over the course of 2 years of running walking this blog, it's really changed my life (no joke), i got into fashion, if i didn't i'd probably be wearing hoodies with mini skirts over jeans (lol jokes..), was introduced to a whole new world of blogging (including youtube and TUMBLR!!), fuelled my interest in photography, but, most importantly, you guys, the readers, you reading right now, encouraged me in my art, with all your comments and emails that make me so so so so so happy.
&
For the 100th time, i'd like to THANK everyone that's ever read my blog, my friends and everyone that i've ever drawn.

Maybe this goodbye is just for the time being... i hope so.

With more love than ever.
Jess




Saturday, 26 April 2014

CHANGES

Hey kids!

Some of you may know that i've been wanting to change my blog name for quite some time, i think this time, i've finally found the name: LUNCH AT FIVE, i did, however, decide to keep The Famous Jess somewhere, so i've decided to use it as a 'pen name'. The blog URL is now lunchatfive.blogspot.com
Anyway, i'm on autumn break, and i'm taking a little hiatus from all my social networks, but when i'm back, i have big things coming!

You guys can follow me on my new bloglovin' in the previous post :)

Much love.