Thursday, November 18, 2010

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

Monday, November 8, 2010

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)