Magic tiramisu

a total hit during Aidiladha...yes, it's magic...because it is sooo speedy, easy to make, yet tastes luxuriously, superbly elegant  and yummilicious! adapted from the Midweek Meals Made Easy...

4 tsp instant coffee granules

100ml boiling water

200g sponge fingers biscuits (saviordi)

2 tbsp caster sugar

160g natural yogurt

500g mascarpone cheese

60-70g plain chocolate, grated or crumbled flake chocolate bars

• dissolve coffee in boiling water
• arrange half the sponge fingers in a 20cm square shallow dish.
• spoon half of the coffee mixture evenly over biscuits
• beat sugar and yogurt into mascarpone, then spread half this mixture over biscuits
• cover mascarpone with remaining biscuits over the second layer of biscuits
• spoon grated chocolate evenly over the top
• chill for 10 min before serving

mushroom, chicken and thyme fettuccine

a yummy, creamy fettuccine...adapted from Donna Hay's pasta, rice+noodles, which i bought at the Big Bad Wolf Books Sale for only RM12...such a good bargain!

500g fettucinne

1 tbsp olive oil

1tbsp butter

3shallots, chopped

2 garlic, chopped

400g mixture of swiss brown mushroom and white button mushroom, sliced

1 tbsp dried thyme

1 cup cream

1/2 cup chicken stock

finely grated parmesan cheese, to serve

• cook the pasta in a large saucepan of salted boiling water for 10-12 min or until aldente
• drain and keep warm
• heat a large frying pan over medium heat
• add oil, butter, shallots and garlic and cook for 2-3 min or until soft
• add the chicken, mushrooms and thyme and cook for 5-6 min
• stir in the cream and chicken stock and simmer for further 5 min or until the mushrooms are tender
• add the pasta and toss to combine. top with parmesan and serve warm

fresh mushroom soup

from the Mind and Mood Foods book...

1 tbsp butter
1 onion, chopped
350g fresh mushroom, sliced
300ml vegetable/chicken stock
300 ml milk
salt and pepper
2 tbsp chopped fresh parsley

• melt butter in a large saucepan, add the onion and cook gently for 3 min
• add the mushroom and cook for 5 min
• stir in stock, milk and seasoning, then cover and bring to boil.
• reduce heat and simmer for 15-20 min until the mushrooms are cooked and tender, stirring occasionally
• remove the pan from heat and allow to cool slightly, then puree in food procesor
• return the soup to the saucepan, stir in the chopped parsley, then reheat gently until piping hot, stirring occasionally
• serve with bread or pasta (which my kids love very much)