Monday, April 14, 2014

Mocchachino Brownies

Am i making a comeback..? haha... i'm baking this special brownies for a special friendand yes my hands itch to bake...

this is a simple and yummy brownies to make..loaded with chocolates with a tinge of coffee..i love it so much...

this recipe is for 2 tray of 9x9 inch so if you only need 1 tray, half the recipe... but you will regret for halving the recipe..haha..

250g butter
230g dark chocolate
2 tbsp coffee
6 eggs, lightly beaten
2 cups caster sugar
2 cups flour
1 cup chocolate chip
1 cup walnuts, roasted and chopped

  • heat oven 180 degrees celcius. line the baking pan with butter and baking paper
  • heat butter, dark chocolate and coffee on medium heat in a saucepan until just melted. remove from heat and let cool slightly
  • add in eggs and sugar to the mixture. then fold in the flour, chocolate chip and walnuts. mix well.
  • transfer the mixture into the baking pan.
  • bake for about 35-40 min until spring to touch and toothpick comes clean
  • let cool before cutting into squares






Wednesday, August 7, 2013

cheesy sauteed mushroom with eggs



simple dish that can satisfy your hungry tummy

200g fresh white/brown button mushroom, sliced

1/2 green/red/yellow capsicum, thinly sliced

5 eggs

1/2 onion, sliced

2 garlics, sliced

3 tbsp butter

1 tbsp olive oil

salt and pepper

generous amount of parmesan/cheddar cheese


  • heat butter and olive oil in pan, on medium heat
  • saute onion and garlic till fragrant and translucent
  • add in capsicum and saute
  • add in mushroom, saute and season with salt and pepper
  • make 5 holes on the mushrooms bed and break the eggs into it
  • sprinkle lotsa cheese on top
  • once the eggs are done and cheese melted turn off heat
  • serve hot
  • can be eaten on its own or with crusty bread

Croissant bread butter pudding





making bread butter pudding using croissant instead of normal bread will make your pudding turn into an extraordinary one... really love the buttery, velvety feeling and taste..



5 large croissant, cut open

soft butter

generous amount of chocolate chips

4 eggs

1/2 cup caster sugar

1 tsp vanilla

3 cup milk



  • preheat oven 180 degrees

  • spread bread with butter. layer the bread into ovenproof dish

  • sprinkle with chocolate chips

  • whisk the eggs with sugar and vanilla

  • add milk and whisk to combine. gently pour over bread.

  • set aside for 10-20 minutes

  • bake for about 1 hour or until custard has set and top is golden

  • serve with vanilla custard sauce

Saturday, March 17, 2012

chicken, mushroom, potato and spinach quiche

my sister , ezani made this for one of the magazine photoshoot...basically, you can just put anything you like as its filling...i just copy and paste this recipe from her blog, zestbyezani..
photo also from zestbyezani

i've made quiche before but using potato as it base...you can try it too here, tuna and cheese quiche..


Pastry ingredients:
2 cups flour
170g cold butter, cubed
Pinch of salt
5-8 tablespoons ice water

Filling ingredients:
6 pieces button mushroom / swiss brown, thickly sliced
1 brown/red onion, chopped
2 pieces of chicken breast, cubed
1 bunch spinach, roughly chopped
2 potatoes, peeled, cubed and boiled until soft
3 eggs
¾ cup sour cream or cooking cream
¾ cup fresh milk/ full cream UHT milk
1 cup grated cheddar cheese
Salt and black pepper to taste

Method:
1. Prepare the pastry. Mix flour with salt in mixing bowl. By using a butter knife, cut the butter into the flour until the mixture resembles bread crumbs (or just blend in the food processor)
2. Add a spoonful of ice water at a  time and mix with a fork until mixture comes together to form dough. Knead dough slightly and wrap with cling wrap. Chill in the refrigerator for 30 minutes.
3. Meanwhile, prepare the filling. In a hot pan, fry the sliced   mushrooms with a little oil while tossing for a few minutes until brown. Remove from pan.
4. In the same pan, sauté the onion until soft, add chicken and cook the chicken until done. Throw in the spinach and cook until spinach is wilted. Add salt and pepper to taste. Leave filling to cool while rolling out the pastry.
5. Preheat oven to 220 degrees C . Prepare a 12 inch tart tin / quiche pan or a few smaller tins.
6. Remove the pastry from the refrigerator. Sprinkle work surface with some flour and on the pastry pastry as well. Roll pastry to 3-5mm thickness using a rolling pin. Transfer onto the tart tin/ quiche pan and trim the edges.
7. Whisk together eggs, sour cream (or cream), milk, salt and pepper.
8. Arrange the filling ingredients (mushrooms, chicken and spinach, potatoes) into the pastry. Sprinkle with cheese. Pour egg and cream mixture to cover the filling.
9. Bake in 220 degrees C for 20 minutes, then lower to 170 degrees C for 40 minutes or until quiche is cooked and brown.
10. Remove from the oven and allow to cool slightly before removing from the tin/pan.


*Note: For the pastry, only add as much ice water as needed until the mixture forms a dough that is not too wet and not too dry. Just nice.
For the filling, feel free to use any ingredients that you desire. For example you can use tuna, smoked salmon, different kinds of cheeses, different kinds of vegetables. It’s all up to you!
For making tarts and quiches, I love using a removable based tart tin as it will be easy to remove the quiche from the pan when it is ready.

Monday, January 9, 2012

sorry peeps, i have not been updating the blog since God-Knows-When...

but today i want to share something special with all of you...

Malaysia's very own 1st Masterchef is my sister! yeay for her (and for me)...!

you don't believe me..? her full name is Ezani Farhana Md Monoto and mine Ezura Madiana Md Monoto...we stay in the same house and i used to rumble (and still doing it) into her stuffs and belongings and we still fight with each other...

get to know her better


twitter: @ezanimonoto


thank you for supporting her!

sister's fight!

Tuesday, March 8, 2011

Spanish potato salad

i simply love potato salad...another simple version from sour cream package..easy to make...

1 kg potato
250 ml sour cream
2 tsp paprika
1/2 yellow capsicum, diced
1/2 red capsicum, diced
bacon rashers (i used crab meat slices)
1 tbsp oil
2 celery sticks, sliced

  • boil potato until just tender, drain and set aside, keeping warm
  • in a pan, heat oil. add in bacon rashers (or crab meat) and capsicum, cook till soft.
  • add in paprika
  • add in the sour cream to the mixture
  • add the potato and let the creamy mixture coat the potato
  • remove from heat
  • finally, stir in the celery
  • if you prefer cold potato salad, refrigerate before serving

Monday, January 31, 2011

onion soup with cheese croutes

lovely, aromatic, comforting soup...adapted from Sophie Conran's Soups and Stews and Onions by Brian Glover...

100g butter
6 onions peeled and sliced
3 cloves garlic, chopped
1 tbsp sugar
1 tsp rosemary and thyme
1.5 litres beef stock
salt and black pepper to taste

1/2 baguette cut into 2 cm slices
2 cloves garlic, peeled
mozarella/parmesan/cheddar cheese

  • melt butter in a large pan, add the onions and stew for 20 min until soft. turn up the heat and add the garlic, stirring for 2 min
  • add in the sugar and herbs. reduce the heat and simmer for 45min-1 hour, stirring occasionally until the onions are nice and caramelized.
  • bring the stock to boil in another pan, gradually pour into the onions. season with salt and pepper. simmer for another 10-20 min
  • meanwhile preheat the oven to 150 degree celcius. place the slices of bread on a greased baking tray and bake for 15 min. rub the bread with the cut surface of garlic, then sprinkle with cheese over the slices.
  • float the coutes on the soup the grill until the cheese melts.
  • serve immediately

fettucine pesto primavera

this recipe was taken from Chef Wan's Simply Sedap 2....it is amazingly delicious..astray from the regular tomato or cheesy creamy pasta...

4 tbsp extra virgin olive oil
2 cloves garlic, sliced
1/2 red capsicum, seeded and sliced
2 celery sticks, chopped
2 tbsp ready-made pesto sauce
400g fettucine, cooked until al dente
4 tbsp chicken stock
salt and blackpepper to taste
grated parmesan cheese to taste

  • heat olive oil in pan. add garlic, capsicum, celery and fry for 1 min
  • mix in the pesto sauce
  • add cooked fettucine and toss until well-mixed. add the stock. toss a few more times and season to taste
  • dish out and sprinkle parmesan cheese on top and serve

Monday, January 10, 2011

fried spaghetti a la Ez

my version of fried spaghetti...making use of whatever available ingredients at home...

spaghetti, boiled  till al dante and drained
onion and garlic, chopped
fresh mushroom. sliced
celery stick, sliced
fresh parsley, chopped
sun-dried tomato, sliced
green bellpepper, diced
crabmeat sticks, sliced
chicken sausage, sliced
oil
tomato puree
lemon peel, finely chopped
sesame oil

  • heat oil in pan, saute the onion and garlic till translucent. add in the mushroom, celery, bellpepper and cook till soft.
  • add in the crabmeat and sausage.
  • add in the tomato puree, mix well.
  • put in the lemon peel, parsley, sun-dried tomato and cooked spaghetti and mix well until the spaghetti is well coated.
  • season with salt and pepper
  • add a dash of sesame oil
  • remove from heat and serve

mushroom and tomato soup

chinese style dish, learnt from my dear friend, Kak Jasmeen..

onion, sliced
garlic, sliced
asam boi
dried mushroom, soaked
canned mushroom
tomato, wedged
water
oil
dash of sesame oil

  • heat oil in pan. saute the onion and garlic. add a dash of sesame oil to it.
  • add in mushrooms, saute till soft
  • add in tomato.
  • add in water and asam boi, bring to boil
  • season with salt and pepper

crabmeat, tomato and mushroom open sandwich

a twist to a normal, typical sandwich...

2 slices bread (i used wholemeal bread)
dash of extra virgin olive oil
2 sticks of crabmeat
1 tomato, diced
button mushrooms, sliced
green bellpepper
salad leaves/lettuce
gherkins, sliced
onion, chopped
fresh yogurt

  • heat oil in pan, saute the onion till translucent. add in crabmeat, mushroom, tomato and green bellpepper. cook till soft. remove from heat.
  • to prepare the bread, splash some extra virgin on the bread and toast on pan till crusty.
  • to assemble, spread some fresh yogurt on the bread. put the lettuce/salad leaves  and gherkins on top of that and spread the crabmeat mixture on top.
  • serve immediately.

potato salad

i like potato salad so much... this is adapted from the Midweek Meals Made Easy..

5 potatoes, boiled and cubed
2 tbsp dijon mustard
4 tbsp mayonnaise
1 tbsp plain yogurt
chopped parsley
2 boiled eggs, quartered
1/2 can tuna in water, drained
blackpepper

  • prepare the dressing while the potato is warm
  • add mustard, mayonnaise, yogurt and parlsey and mix well
  • add in parsley and dash of blackpepper
  • in a bowl put in the potato, tuna and eggs
  • mix in the dressing
  • put in the fridge before serving

Sunday, December 19, 2010

tommy crabbie bruschetta

this is another version of mine - tomato crabmeat bruschetta...this time using french baguette

6 slices of french baguette
extra virgin olive oil
1 garlic (for rubbing)
2 tomatoes, seeded and chopped
a bunch of fresh coriander leaves, chopped 
5 sticks crabmeat, sliced thinly
1 large onion, chopped
2 garlics, chopped
lime/lemon juice
salt and pepper
parmesan cheese

  • preheat oven to 180 degrees Celsius
  • cut/slice the bread and arrange in an ovenproof pan
  • rub the garlic on top of each slice of bread, then dash some olive oil on top
  • toast the bread in the preheated oven for about 5 min
  • meanwhile, heat some oil in a pan, saute half of the onion, garlic and crabmeat.
  • remove from heat
  • mix the tomatoes, the remaining chopped onion, coriander leaves in a bowl. add in the crabmeat mixture
  • add the lime/lemon juice, salt and pepper to taste
  • remove the toasted bread from the oven. top the bread slices with the crabmeat mixture.
  • sprinkle some parmesan cheese
  • return back to the oven for another 5 min or until the cheese melted
  • serve warm

creamy mushroom bruschetta

this is my very own version of bruschetta...i didn't have baguette at home so i ended up using the normal wholemeal bread cut into triangles...


4 slices of bread (or baguette)
1 garlic, peeled
olive oil
salt and pepper
1 onion, chopped
button mushroom, sliced
cooking cream
chopped parsley
parmesan cheese

  • preheat oven to 180 degrees Celsius
  • cut/slice the bread and arrange in an ovenproof pan
  • rub the garlic on top of each slice of bread, then dash some olive oil on top
  • toast the bread in the preheated oven for about 5 min
  • meanwhile, heat some olive oil in a frying pan. saute the onion and mushroom till soft. season with salt and pepper
  • add 1-2 tbsp of cooking cream until all the ingredients are well coated
  • add some chopped parsley
  • remove the toasted bread from the oven. top the bread slices with the mushroom mixture.
  • sprinkle some parmesan cheese
  • return back to the oven for another 5 min or until the cheese melted
  • serve warm

spaghetti carbonara

tried out spaghetti carbonara from Donna Hay's book...tip for this recipe, it needs to be served warm immediately...i added some mushroom to add some kick to it..


500g spaghetti
300g beef/chicken bacon strips
5 fresh button msuhroom, sliced
3 small onions, sliced
4 egg yolk
1/2 cup cream
1/2 cup grated parmesan
2 tbsp chopped parsley
extra grated parmesan cheese to serve

  • cook the pasta in a large saucepan of salted boiling water for 10 min or until al dante. drain and keep hot
  • while the pasta is cooking, heat a non stick frying pan over medium heat. cook the bacon, mushroom and onions for 3-4 min.
  • whisk the egg yolk with cream and parmesan in a bowl and toss through the hot pasta, coating well. 
  • stir in the bacon and parsley and top with extra parmesan