Mini Seafood Chow­der Bread Bowls

It’s tasty, it’s stylish – and it saves you the trou­ble of wash­ing up! BY RACHEL XIE

Simply Her (Singapore) - - Home & Food Cheat Feed -

IN­GRE­DI­ENTS 5 whole­meal buns 20ml olive oil 150g sal­mon llet, cut into bite­sized pieces 100g The Seafood Com­pany Chilean Mus­sel Meat 1 can Camp­bell’s Chunky New Eng­land Clam Chow­der Ground black pep­per, to taste

DI­REC­TIONS 1 To make the bread bowls, slice 1cm off the top of each bun and set aside the tops. 2 Scoop out the cen­tres, leav­ing 1cm-thick shells. 3 Brush olive oil over the in­sides of the buns. Toast the buns and tops in a toaster oven for 3min. 4 Mix the sal­mon and mus­sels with the clam chow­der in a large mi­crowave­able bowl. Cover and microwave on high power for 3min. Stir, then cook for an­other 3min. Sea­son with black pep­per and mix well. 5 Di­vide the seafood chow­der among the bread bowls, cap them and serve.

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