Portobello with Tomatoes, Mozzarella and Basil Salad

- add oil and salt on portobello mushroom
- grill portobello in griddle

- chop some garlic, and add in olive oil
- add sliced tomatoes, remove seeds
- add sliced mozzarella and basil
- add more olive oil, salt and pepper

after grilling the mushroom, set on plate and add the rest of the ingredients and add some rock salt

Clams Pasta with Bacon and Arugula

ingredients:
1 lb pasta
olive oil
4 pancetta or bacon
1 large clove of garlic, chop
1 chili, sliced
1 1/2 lb clam
2x5 oz white wine
handful of arugula leaves or parslely
salt, ground black pepper

- cook pasta in salted boiling water with some oil until al dente
- get a pan, heat and add lots of oil and the bacon, fry til golden then add garlic and chilies
- once it sweats, add the clams, stir and add white wine
- cover till all the clams open, remove closed clams
- add in pasta
- add arugula or parsley
- add salt and pepper

Tomato Soup

2 tablespoons butter (sometimes i just use olive oil)
2 onions, sliced
1 leek, sliced
2 stalks celery, sliced
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
2x14 oz canned tomatoes, undrained and mashed
(i usually use 1 can and add fresh tomatoes...diced only to be pureed later or better, tomato concase)
2 cups chicken stock
1/4 cup whipping cream
(i use a few lang or until the soup is not so sour na)

1. melt butter in a saucepan over a medium heat. Add onions, leek, celery and thyme. Cook, stirring, for 3-4 mins or until vegtables are soft.
2. Stir in tomatoes and stock. Bring to a boil. Simmer for 30 mins. Cool for 15 mins
3. Puree soup. Return soup to a clean saucepan. Heat for 4-5 mins or until hot. Mix a little hot soup with the cream, then stir into soup. Season with salt and fresh pepper. Serve immediately.