Tuesday, January 29, 2008
Monday, January 28, 2008
- heat oven to 175 for 10 min
- put all ingredients (except the oil) into a mixing bowl and whisk using electric mixer on hi-speed for 8 minutes
- then add the oil and continue whisking for 2 min
- pour the mixture into a greased baking pan
- bake for 25-30 min
- let cool, and top with fresh cream and blueberry topping
- preheat oevn 180 degrees
- spread bread with butter and cut each slice into 2 triangles. layer the bread into ovenproof dish
- tuck the apple slices in amongst the bread sprinkle with sultanas
- whisk the eggs with sugar and vanilla
- add milk and whisk to combine. gently pour over bread.
- sprinkle with nutmeg and almond
- set aside for 10 minutes
- bake for about 1 hour or until custard has set and top is golden
- boil the diced potatoes until cooked through. drain well and transfer to a large mixing bowl, mash until smooth
- add ground beef, onion, coriander, celery, carrot and garlic. mix well
- bring the mixture together with your hands and roll it into small balls
- heat butter and oil ina pan. add the meatballs in batches and cook, turning frequently until browned all over
i took this recipe from Flavours magazine and came out with my own version....
1 long purple eggplant and salt for sprinkling
3 tbsp olive oil
1 zucchini, cut into cubes
1 onion, cubed
1 red capsicum, seeded and cubed
1 green capsicum, seeded and cubed
2 garlic, chopped
4 tomatoes, cubed
3 tbsp tomato puree or to taste
1/2 tbsp rosemary
1/2 tbsp thyme
brown sugar to taste
ground blackpepper and salt to taste
**you can add sun-dried tomatoes and olives if you like....
- split the eggplant lengthwise, sprinkle some salt to draw out the bitterness. leave for 30 min, then drain and cut into cubes
- heat oil in pan. add the eggplant and cook until lightly browned. remove and set aside
- cook the zucchini the same way.
- in the same pan, cook the onion until translucent (add more oil if necessary)
- add the capsicum and cook until tender
- add the garlic, eggplant, zucchini, tomato and tomato puree. cook for 1 min
- then add the rosemary and thyme
- simmer over low heat for 1 hour ( i can't wait this long because we were hungry already. so i simmered for about 30 min)
- season with salt, pepper and sugar
- remove from heat, allow to cool and refrigerate if not using immediately. the taste will develop overnight
Friday, January 25, 2008
Thursday, January 24, 2008
- fry the chicken parts (half cooked), set aside
- pound the shallots, garlic, tumeric, ginger and mix with the chilli paste
- heat oil in pan and fry the pounded ingredients till fragrant
- add in tomato puree, water and raisins, let boil
- add in chicken, sugar and salt. add in the tomatoes last
- add in evaporated milk (if you are using it), let simmer for a while. mix well and remove from heat
1 tin evaporated milk
4 cup basmathi rice
4 cup water
1 inch ginger ]
5 shallots ] blended
5 ginger ]
5 star anise
1 inch cinnamon
3 pandan leaves
1 tin tomato puree (small)
1/2 cup tomato ketchup
2 tbsp ghee
- heat ghee in a pan. fry star anise, cloves, cardamom, cinnamon and blended ingredients till fragrant.
- transfer the ingredients to a rice cooker. add water and let boil.
- add in tomato puree and ketchup with rice. mix well.
- cook the rice in the rice cooker until the water dries up. add in pandan leaves.
- let cook and serve hot. you may garnish with spring onion, raisins and fried shallots
Wednesday, January 23, 2008
1/4 cup white sugar
1 cup semisweet chocolate chips
1/4 cup butter
1 cup semisweet chocolate chips
1/2 cup white sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together.
Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares.
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh or frozen blueberries or strawberries (cut into small pieces)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Monday, January 21, 2008
1 cup water
3/4 cup sugar
15 passion fruits
Place the water and sugar in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool for a while.
Halve the passion fruits and scoop out the flesh, seeds and juice using a spoon. Stir this up--you can pass it through a sieve to remove the seeds.
Mix the passion fruit with the sugar syrup and some of the seeds in a plastic tub or earthenware dish and place in the freezer.
Generally, sorbet takes 2 hours to set. Try to stir it around every 1/2 hour if you remember (this helps to incorporate air into the sorbet and make it light)
Friday, January 18, 2008
- heat oil in wok. add in pounded ingredient, fry till fragrant.
- add in fresh shrimp.mix well
- add in asparagus. fry till cook
Monday, January 14, 2008
- arrange swiss roll on the base of the bowl and the side
- prepare the instant jelly, pour over the swiss roll
- spoon the fruit cocktail over the jelly. let the jelly harden
- pour another layer of instant jelly and fruit cocktail. let the jelly harden
- mix everything together in a saucepan.
- gently stir over low heat until a bit thicken.
- spoon over fruit trifle.
- refrigerate and serve cool.
Sunday, January 13, 2008
- preheat oven 190 degrees. place prunes, brown sugar, orange juice and butter in a saucepan. heat gently until the butter melts. remove from heat and cool
- beat eggs into prune mixture with a wooden spoon. sift in flour and baking powder and mix until combine
- spoon the mixture 3/4 full into a greased deep muffin pan
- bake for 15 min
- preheat oven 180 degrees. trim the crust from bread slices and using a rolling pin, roll the bread slices lightly until thin. brush one side with melted butter
- press buttered side down into a medium muffin pab. bake for 10-12 min or until golden and crisp
- spoon the beans evenly into the bread basket. lightly whisk the eggs and pour over the beans. tar the cheese slices into small pieces and place some on top of each bread basket
- bake for 15-20 min or until hot and golden
- cut the apples into small pieces, toss in a bowl with brown sugar, cinnamon and cloves. mix well and put in a baking dish, set aside
- place butter, flour, cinnaom and brown sugar in a food processor and process until it becomes crumbs. add in almond and process again
- sprinkle crumbs over the apple mixture
- bake in a preheated oven (i used 160 degrees) for 35-40 minutes
Monday, January 7, 2008
- marinate chicken with blended ingredients, tumeric, black pepper and salt for 15 minutes
- place all ingredients in a pot, cover and cook over slow fire
- add tamarind juice and cook till sauce thicken
- garnish as you like
3 lime, juiced
- soak glassnoodle in water for 10 minutes. drained.
- meanwhile, blanch prawn and squid in water and remove. blanch the glassnoodle for 2-3 minutes and remove
- combine all ingredients for the sauce. add in glassnoodle and prawn and squid with the vegetables. mix well. serve.
Sunday, January 6, 2008
I’ve altered this recipe to half, managed to get 2 pillows of samosa
1 tsp baking powder
110g margerine (I used butter)
1 egg, lightly beaten
3-4 tbsp water from the fridge
filling: currypuff filling or anything that you like
Sift flour and baking powder
Rub in margarine to form crumbs
Add egg and mix well
Pour in cold water bit by bit till a soft and smooth dough formed
Roll flat. Place a line of filling at the end of pastry. Roll it once.
Put another line of filling and roll it once. Continue doing it until the end pf pastry
Brush with egg yolk
Bake in a preheated oven 180 degrees till golden
Let cool a bit . Cut the samosa into pieces
Saturday, January 5, 2008
- heat oil in pan. stir in garlic, onion and chicken slices
- add other vegetables (except white mushroom and tomato). cover for 2 minutes
- add in tomato and mushroom. cover until vege a bit soften
- season with salt and pepper
- remove from heat
**cover the vegetables to prevent the loss of goodness of vegetables and it can speed up your cooking time