tag:blogger.com,1999:blog-46084746684573365782024-03-05T22:59:35.704+08:00A SmALL FaMiLy with a BIG ApPeTiTeTrusted recipes to be shared with you.. a family's MUST!!
(trust me, i've tried them all...!)Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.comBlogger335125tag:blogger.com,1999:blog-4608474668457336578.post-23921056347076765802016-01-08T09:23:00.002+08:002016-01-08T09:24:01.365+08:00Baked broccoli and cauliflower pillows<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnhTsFw5XjkZa1qbWeuRYAGBlccsivR6jmDZuQJgqNGLOlW6sGf2wx4x7J6Ek3-kOLrIhyphenhyphenZX1v4zodJNmBHuL3JZLmoCHTQUC_xNCSRqYAGEY9rUw8yelDQDcXR_zHwlTjrSAC9j2aQzR/s1600/12466336_10208181571479662_2027852053675544954_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnhTsFw5XjkZa1qbWeuRYAGBlccsivR6jmDZuQJgqNGLOlW6sGf2wx4x7J6Ek3-kOLrIhyphenhyphenZX1v4zodJNmBHuL3JZLmoCHTQUC_xNCSRqYAGEY9rUw8yelDQDcXR_zHwlTjrSAC9j2aQzR/s320/12466336_10208181571479662_2027852053675544954_o.jpg" width="320" /></a></div>
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my confinement period is over and now it's back to stay fit and healthy to shed those extra pounds (arrghhhh) ...<br />
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i'm starting with low impact cardio workout (20-30 minutes before baby screams for milk) and trying to eat clean and having fun cooking eat clean recipes at the same time trying to cut out unnecessary calories craving... eat healthy without compromising the nutrients that my baby needs in her breast milk..<br />
<br />
so..i tried this quick and easy, delicious snack yesterday...<br />
<br />
1 cup broccoli<br />
1 cup cauliflower<br />
2 eggs<br />
1/4 cup onion, diced<br />
1/3 cup cheddar cheese, grated<br />
2/3 cup breadcrumbs<br />
2 tbsp dried mixed herbs<br />
1 tbsp garlic powder<br />
salt and pepper to taste<br />
<br />
<br />
<ul>
<li>preheat oven to 200 degree celcius. grease a baking pan with a thin layer of oil</li>
<li>blanch the broccoli and cauliflower in boiling hot water for about 1 min then remove and immersed in cold water to stop the cooking process</li>
<li>chop the vegetables finely or pulse in the food processor for a few seconds to get the "rice" texture</li>
<li>combine with eggs, onion, cheddar, breadcrumbs and seasoning. mix well</li>
<li>scoop with your hands to make a firm ball and shape into a tater-tot shape</li>
<li>place on the baking pan and bake for 20 min or until brown and crispy, turning over halfway</li>
<li>remove from oven, enjoy hot with your favourite sauce</li>
</ul>
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my verdict...easy, quick and tasty...</div>
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Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-65854318744037308552014-10-04T23:07:00.002+08:002014-10-04T23:12:59.589+08:00LasagneThe trick of having a good lasagne is a creamy bechamel sauce...i'm suck at doing that...this time round too by the Masterchef came to the rescue... haha... to make it quick, i used readymade pasta sauce to make the filling and prepared it earlier..<br />
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Lasagne sheets (ready to cook)<br />
1 jar readymade pasta sauce (i used prego)<br />
minced meat<br />
fresh white/swiss mushroom, sliced<br />
carrot, chopped<br />
celery stick, chopped<br />
onion, chopped<br />
garlic, chopped<br />
fresh oregano, chopped<br />
olive oil<br />
salt and pepper<br />
<br />
cheddar, parmesan and mozzarella cheese, grated<br />
<br />
for bechamel sauce:<br />
1/4 cup butter<br />
1/4 cup flour<br />
2 1/4cups milk<br />
salt and pepper<br />
grated nutmeg<br />
<br />
<br />
<ul>
<li>Prepare the filling. Heat oil in pan. fry the onion and garlic till fragrant. Add in minced meat and fry until brown.</li>
<li>Add in carrot, mushroom and celery and fry till soft. </li>
<li>pour in the pasta sauce, mix well. add in the oregano, season with salt and pepper.</li>
<li>set aside</li>
<li>Prepare the bechamel sauce. Melt butter in a saucepan over medium heat. Add flour. Whisk to combine.</li>
<li>Add milk, continue to whisk until mixture comes to boil. add nutmeg, season with salt and pepper. reduce heat to low and simmer. stir frequently until mixture thickens.</li>
<li>now assemble your lasagne: filling, lasagne sheet, bechamel sauce, grated cheese. repeat until 3 layers.</li>
<li>bake in preheated oven 180 degrees celcius for 40 min until cheese bubbling hot and turns golden.</li>
</ul>
Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-12852708506316949052014-10-04T22:36:00.001+08:002014-10-04T22:36:34.441+08:00Minestrone soupout of idea what to cook for the family...? this one-dish meal saved our day... we love soup very much and i ditched in some vegetables (whatever available) and pasta to complete it... adapted from Jamie Oliver's ...<br />
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<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">1 tablespoon olive oil </span><br />
<span style="color: #666666; font-family: Helvetica Neue, Helvetica, Arial, Verdana;"><span style="background-color: white; font-size: 14px; line-height: 18px;">minced chicken</span></span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">1 clove garlic, peeled and chopped </span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">1 red onion, peeled and finely chopped </span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">2 carrots, washed and chopped </span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">2 sticks celery, chopped</span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">½ teaspoon dried oregano</span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">1 bay leaf </span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">1 can chopped plum tomatoes </span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">1 large p</span><span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">otato, scrubbed and diced</span><span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;"> </span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">4 cups chicken stock</span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">Large handful spinach, stalks removed, chopped</span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">½ cup mixed small pasta shapes </span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">1/8 teaspoon sea salt </span><br />
<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px;">large pinch freshly ground black pepper </span><br />
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<ul style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana; font-size: 14px; line-height: 18px; margin: 0px; padding: 0px;">
<li style="list-style: disc; margin: 10px 0px 10px 20px; padding: 0px;">Heat a large pot over a medium heat and add a lug of olive oil. Throw in the minced chicken and fry it gently until it starts to turn brown and smell fantastic. Add the garlic, onion, carrots, celery, oregano and bay leaf and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.</li>
<li style="list-style: disc; margin: 10px 0px 10px 20px; padding: 0px;">Add the tomatoes, potato and chicken stock, then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes, then check (with the tip of a paring knife) that the potato is soft and cooked through.</li>
<li style="list-style: disc; margin: 10px 0px 10px 20px; padding: 0px;">After that, add the kale and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more broth or water.</li>
<li style="list-style: disc; margin: 10px 0px 10px 20px; padding: 0px;">Finish by seasoning with a little salt and black pepper.</li>
</ul>
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<span style="color: #666666; font-family: Helvetica Neue, Helvetica, Arial, Verdana;"><span style="font-size: 14px; line-height: 18px;"><br /></span></span></div>
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<span style="color: #666666; font-family: Helvetica Neue, Helvetica, Arial, Verdana;"><span style="font-size: 14px; line-height: 18px;">I did not mix the pasta in the soup, rather boiled it separately..</span></span></div>
Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-44662031561035667002014-07-15T13:05:00.000+08:002014-10-04T22:36:52.599+08:00Seafood Olio Aglioi love the garlic taste and smell in olio aglio...lots of garlic, and i mean you need lots of garlic to make this... ;)<br />
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here's the recipe (modified from noobcook.com)... (i used half packet of spaghetti to get this amount of serving)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFooqdRnLLRe0p_t8U1vxbYJ8qnxlUF0K6hSShLkuYyAwd3AVn1kUJh3O-T5HVIiyea_YLOx_Pv1rV0Bb5lgDRO27sRzPQrRIi9AUQOrkf_jvFiki_10ORAbIGRddG6D9jPAidyqcIo5u/s1600/10458526_10204148124926019_8857159498202010514_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFooqdRnLLRe0p_t8U1vxbYJ8qnxlUF0K6hSShLkuYyAwd3AVn1kUJh3O-T5HVIiyea_YLOx_Pv1rV0Bb5lgDRO27sRzPQrRIi9AUQOrkf_jvFiki_10ORAbIGRddG6D9jPAidyqcIo5u/s1600/10458526_10204148124926019_8857159498202010514_n.jpg" height="320" width="320" /></a></div>
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<div class="directions" style="font-family: Karla, Arial, Helvetica, Geneva, sans-serif; font-size: 14px; letter-spacing: -0.2800000011920929px; line-height: 21px; margin: 0px; padding: 0px;">
<div class="instructions" style="margin: 0px; padding: 0px;">
<ol style="margin: 0px 0px 15px; padding: 0px;"><div class="ingredients" style="margin: 0px 0px 20px; padding: 0px;">
<div class="ingredient" style="margin: 0px; padding: 0px;">
<ul style="color: #6b6c6e; list-style: none; margin: 0px 0px 15px; padding: 0px;">
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.noobcook.com/wp-content/themes/noobcook/images/bullet1.png); background-origin: initial; background-position: 0px 8px; background-repeat: no-repeat; background-size: initial; margin: 0px 0px 3px; padding: 0px 0px 0px 10px;">half packet of pasta (250g)</li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.noobcook.com/wp-content/themes/noobcook/images/bullet2.png); background-origin: initial; background-position: 0px 8px; background-repeat: no-repeat; background-size: initial; margin: 0px 0px 3px; padding: 0px 0px 0px 10px;">3 tbsp olive oil</li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.noobcook.com/wp-content/themes/noobcook/images/bullet3.png); background-origin: initial; background-position: 0px 8px; background-repeat: no-repeat; background-size: initial; margin: 0px 0px 3px; padding: 0px 0px 0px 10px;">40g butter <em style="color: #88898b;">divided</em></li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.noobcook.com/wp-content/themes/noobcook/images/bullet3.png); background-origin: initial; background-position: 0px 8px; background-repeat: no-repeat; background-size: initial; margin: 0px 0px 3px; padding: 0px 0px 0px 10px;"><span style="color: #88898b;">50g achovies fillet in olive oil or you can use 1/2 achovies cube (kiub ikan bilis)</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.noobcook.com/wp-content/themes/noobcook/images/bullet4.png); background-origin: initial; background-position: 0px 8px; background-repeat: no-repeat; background-size: initial; margin: 0px 0px 3px; padding: 0px 0px 0px 10px;">10 to 12 large prawns shells off and deveined</li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.noobcook.com/wp-content/themes/noobcook/images/bullet1.png); background-origin: initial; background-position: 0px 8px; background-repeat: no-repeat; background-size: initial; margin: 0px 0px 3px; padding: 0px 0px 0px 10px;">10 cloves garlic<em style="color: #88898b;"> peeled and sliced or roughly chopped (not too finely)</em></li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.noobcook.com/wp-content/themes/noobcook/images/bullet2.png); background-origin: initial; background-position: 0px 8px; background-repeat: no-repeat; background-size: initial; margin: 0px 0px 3px; padding: 0px 0px 0px 10px;"><span style="color: #88898b;">1 tsp dried chilli flakes</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.noobcook.com/wp-content/themes/noobcook/images/bullet3.png); background-origin: initial; background-position: 0px 8px; background-repeat: no-repeat; background-size: initial; margin: 0px 0px 3px; padding: 0px 0px 0px 10px;">a bunch of Italian flat-leaf parsley<em style="color: #88898b;"> finely chopped</em></li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.noobcook.com/wp-content/themes/noobcook/images/bullet4.png); background-origin: initial; background-position: 0px 8px; background-repeat: no-repeat; background-size: initial; margin: 0px 0px 3px; padding: 0px 0px 0px 10px;"> salt<em style="color: #88898b;"> to taste</em></li>
<li style="background-attachment: initial; background-clip: initial; background-image: url(http://www.noobcook.com/wp-content/themes/noobcook/images/bullet1.png); background-origin: initial; background-position: 0px 8px; background-repeat: no-repeat; background-size: initial; margin: 0px; padding: 0px 0px 0px 10px;">freshly cracked black pepper <em style="color: #88898b;">to taste</em></li>
</ul>
</div>
</div>
<span style="color: #6b6c6e;">*** you can add squid as well with the prawns and i added some strips of sun-dried tomatoes as well.. yummy!!</span></ol>
<div style="color: #6b6c6e;">
<div class="directions" style="margin: 0px; padding: 0px;">
<div class="instructions" style="margin: 0px; padding: 0px;">
<ol style="margin: 0px 0px 15px; padding: 0px;">
<li style="margin: 0px 0px 10px 20px; padding: 0px;">Bring a pot of water with 1 tbsp sea salt to a boil. Cook pasta according until <em>al dente</em>(usually 2-3 mins minus recommended cooking time for spaghetti). Drain and set aside the pasta, reserving some of the pasta water.</li>
<li style="margin: 0px 0px 10px 20px; padding: 0px;">Heat half the butter in a sauce pan. Cook the prawns on both sides and set aside.</li>
<li style="margin: 0px 0px 10px 20px; padding: 0px;">Add olive oil to the sauce pan with the achovies fillet/cube. When the oil is heated, add garlic and chilli. Saute until the garlic turns light brown.</li>
<li style="margin: 0px 0px 10px 20px; padding: 0px;">Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Add cooked pasta, cooked prawns, about 2 tbsp reserved pasta water, chopped parsley and remaining butter (cubed) to the garlic & oil mixture. Stir to coat all the ingredients evenly. Season with sea salt and freshly cracked black pepper.</li>
</ol>
</div>
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Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-15582251211509683342014-06-29T16:22:00.001+08:002014-06-29T16:22:37.327+08:00Swedish meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitv1G5wR5TQNlru_fwQiwDRGitVuhZm5SeRSIdq6XFIyO-OPWBvASDv6olrBJqXj2GA9BVI35-RSoBz-Gl9Ik8GZlPisur740yjZILUE5rkUeuHJWCFiHqQut6VO5JiVfLS-JKBt3Te5Ey/s1600/photo+1+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitv1G5wR5TQNlru_fwQiwDRGitVuhZm5SeRSIdq6XFIyO-OPWBvASDv6olrBJqXj2GA9BVI35-RSoBz-Gl9Ik8GZlPisur740yjZILUE5rkUeuHJWCFiHqQut6VO5JiVfLS-JKBt3Te5Ey/s1600/photo+1+(3).JPG" height="320" width="240" /></a></div>
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tastes like ikea's meatballs..have been ages since i had ikea's meatballs..the last time was almost 2 years ago when i was heavily pregnant with iyad...now i can make my own ikea's meatballs... yeay!<div>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">2 slices of white bread, crusts removed, torn</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1/4 cup milk</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1 onion, grated</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">500g mince beef</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1/2 teaspoon allspice</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1/4 teaspoon ground nutmeg</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1 egg, lightly beaten</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">2 tbsp olive oil</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">2 tbsp plain flour</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">2 cups beef stock</span></span></div>
<div>
1/4 cup thickened cream<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><ul style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">place bread in large bowl. add milk. stand for 5 min. </li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">add onion, mince beef, egg, spices</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">season with salt and pepper. mix to combine</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">roll level tablespoons of mixture into balls. place on to a plate</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">heat oil in a large frying pan over medium heat. cook meatballs, turning, for 4-5 min or until browned or cooked through. using a slotted spoon, transfer to plate</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">add flour to pan. cook, stirring for 1 min or until bubbling.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">gradually stir in stock and cream. bring to boil</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">return meatballs to pan. reduce heat to medium. simmer for 10 min or until meatballs are cooked through and sauce thickened</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">serve with crusted bread or as in ikea - with fries and cranberry sauce</li>
</ul>
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<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;"><br /></span></span></div>
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Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-62531943707606592512014-06-29T16:13:00.000+08:002014-06-29T16:13:28.600+08:00Italian meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGifNBaSXbJ-D0ifw0f4LBCfLmxDcBSQFGZqAtMjUEpR-64G69zvruGaYtWHL35yRN9bHjgiv7_Z3U6Yfe9udGYgdDNCBVxs0dRUlztSmICLojxy0rDrK6EByTp_kZ8SmoC2HYuredroS/s1600/photo+1+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGifNBaSXbJ-D0ifw0f4LBCfLmxDcBSQFGZqAtMjUEpR-64G69zvruGaYtWHL35yRN9bHjgiv7_Z3U6Yfe9udGYgdDNCBVxs0dRUlztSmICLojxy0rDrK6EByTp_kZ8SmoC2HYuredroS/s1600/photo+1+(2).JPG" height="320" width="240" /></a></div>
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<br />
we love spaghetti and meatballs... i made them in advanced and store them in freezer, take them out to thaw then cook it... can't find the photo of the dish though...will put it up once i cook this dish again..<br />
<br />
2 slices of white bread, crusts removed, torn<br />
1/2 cup milk<br />
1 onion, grated<br />
500g mince beef<br />
1/3 cup finely chopped basil leaves<br />
1/3 cup chopped fresh parsley<br />
1/3 cup finely grated parmesan cheese<br />
1 egg, lightly beaten<br />
2 tbsp olive oil<br />
500g jar tomato pasta sauce<br />
cooked pasta to serve<br />
<br />
<br />
<ul>
<li>place bread in large bowl. add milk. stand for 5 min. </li>
<li>add onion, mince beef, egg, basil, cheese and half of parsley</li>
<li>season with salt and pepper. mix to combine</li>
<li>roll level tablespoons of mixture into balls. place on to a plate</li>
<li>heat oil in a large frying pan over medium heat. cook meatballs, turning, for 5-7 min or until browned or cooked through</li>
<li>add pasta sauce. bring to boil. reduce heat to medium and let simmer for 2-3 min.</li>
<li>sprinkle with remaining parsley. serve with pasta</li>
</ul>
<div>
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Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-5675425604685258252014-06-29T16:00:00.002+08:002014-06-29T16:04:31.485+08:00Marbled Chocolate Cheesecake Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN10xG4pDyZug0Y3TXkT02Zi3YSkLory2zEvuMwzb9H5ewHf1nkv9grnj0XgPDWidqi0uRj-LQOUHG_w2uUBVA0UjhEiBPFGnasGOizTDqHAJJXzr1-yiVJYErbDYSY-6PA9tPKTTV3yjx/s1600/photo+1+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN10xG4pDyZug0Y3TXkT02Zi3YSkLory2zEvuMwzb9H5ewHf1nkv9grnj0XgPDWidqi0uRj-LQOUHG_w2uUBVA0UjhEiBPFGnasGOizTDqHAJJXzr1-yiVJYErbDYSY-6PA9tPKTTV3yjx/s1600/photo+1+(1).JPG" height="320" width="320" /></a></div>
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heavenly chocolate and cheesy mix.. love it!<br />
<br />
chocolate mix:<br />
175g butter plus extra for greasing<br />
3 tbsp cocoa powder<br />
200g caster sugar<br />
2 eggs, beaten<br />
125g plain flour<br />
<br />
cheesecake mix:<br />
250g ricotta cheese<br />
40g caster sugar<br />
1 egg, beaten<br />
<br />
<br />
<ul>
<li>preheat oven to 180 degrees celcius. grease and line a 11x7 inch or 10x10 inch tin</li>
<li>melt the butter in a medium saucepan, remove from heat and stir in the cocoa and sugar.</li>
<li>beat in the eggs, then add the flur and stir to mix evenly. pour into prepared tin</li>
<li>for the cheesecake mix, beat together the ricotta, sugar and egg. then drop teaspoonfuls of the mixture over the chocolate mixture. use a palette knife to swirl the 2 mixtures together lightly</li>
<li>bake in the oven for 40-45 min until just firm to touch.</li>
<li>cool in the tin then cut into squares</li>
</ul>
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Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-28888436737162712014-04-14T12:44:00.001+08:002014-04-14T12:45:14.977+08:00Mocchachino BrowniesAm i making a comeback..? haha... i'm baking this special brownies for a special friendand yes my hands itch to bake...<br />
<br />
this is a simple and yummy brownies to make..loaded with chocolates with a tinge of coffee..i love it so much...<br />
<br />
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..<br />
<br />
250g butter<br />
230g dark chocolate<br />
2 tbsp coffee<br />
6 eggs, lightly beaten<br />
2 cups caster sugar<br />
2 cups flour<br />
1 cup chocolate chip<br />
1 cup walnuts, roasted and chopped<br />
<br />
<ul>
<li>heat oven 180 degrees celcius. line the baking pan with butter and baking paper</li>
<li>heat butter, dark chocolate and coffee on medium heat in a saucepan until just melted. remove from heat and let cool slightly</li>
<li>add in eggs and sugar to the mixture. then fold in the flour, chocolate chip and walnuts. mix well.</li>
<li>transfer the mixture into the baking pan.</li>
<li>bake for about 35-40 min until spring to touch and toothpick comes clean</li>
<li>let cool before cutting into squares</li>
</ul>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rX92AtN4t04Ph4mY-SCbNn1XN8L7sxOW2J_FdqRue9pLsV51gp96UeKEP0dsv0DLGA2aReiuPK_Py5w32Gzklw9SWs2mSPD4M7b6EYskTPoMUef_u5aLwDJ50h0NkaIxCH4BGkOf0tPm/s1600/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rX92AtN4t04Ph4mY-SCbNn1XN8L7sxOW2J_FdqRue9pLsV51gp96UeKEP0dsv0DLGA2aReiuPK_Py5w32Gzklw9SWs2mSPD4M7b6EYskTPoMUef_u5aLwDJ50h0NkaIxCH4BGkOf0tPm/s1600/photo+2.JPG" height="320" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBnmcgtV4yKW4a2oTevddIH-8r-uHE_EFg4bJarRVbAQtkFx2yAGAAY2S9UlFkF4VTXrwuGP7SDXRPJSOwh7lqwkkw5yg8Rrrxi0NLyAredYEULyDcJxUHQwjJh2TqWghcx7UfJPAebKA/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBnmcgtV4yKW4a2oTevddIH-8r-uHE_EFg4bJarRVbAQtkFx2yAGAAY2S9UlFkF4VTXrwuGP7SDXRPJSOwh7lqwkkw5yg8Rrrxi0NLyAredYEULyDcJxUHQwjJh2TqWghcx7UfJPAebKA/s1600/photo+1.JPG" height="320" width="240" /></a></div>
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<br />Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com2tag:blogger.com,1999:blog-4608474668457336578.post-82080184642216684942013-08-07T21:08:00.002+08:002013-08-07T21:08:47.455+08:00cheesy sauteed mushroom with eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXqBvDy1P1we60sqYmO9XDmeKfkAuOpyz1dHhr8kbjTC4qCbdVl4jBtvIE87ccp4ZAAweX8etgKeEKC60Z2vhyphenhyphen-YASnWSvkQ2_8tL91belesr9yfF5CjvM6716uObvAkw-UZvsgwTDDR8/s1600/533932_10201645122272517_465626054_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXqBvDy1P1we60sqYmO9XDmeKfkAuOpyz1dHhr8kbjTC4qCbdVl4jBtvIE87ccp4ZAAweX8etgKeEKC60Z2vhyphenhyphen-YASnWSvkQ2_8tL91belesr9yfF5CjvM6716uObvAkw-UZvsgwTDDR8/s320/533932_10201645122272517_465626054_n.jpg" width="320" /></a></div>
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<br />
simple dish that can satisfy your hungry tummy<br />
<br />
200g fresh white/brown button mushroom, sliced<br />
<br />
1/2 green/red/yellow capsicum, thinly sliced<br />
<br />
5 eggs<br />
<br />
1/2 onion, sliced<br />
<br />
2 garlics, sliced<br />
<br />
3 tbsp butter<br />
<br />
1 tbsp olive oil<br />
<br />
salt and pepper<br />
<br />
generous amount of parmesan/cheddar cheese<br />
<br />
<br />
<ul>
<li>heat butter and olive oil in pan, on medium heat</li>
<li>saute onion and garlic till fragrant and translucent</li>
<li>add in capsicum and saute</li>
<li>add in mushroom, saute and season with salt and pepper</li>
<li>make 5 holes on the mushrooms bed and break the eggs into it</li>
<li>sprinkle lotsa cheese on top</li>
<li>once the eggs are done and cheese melted turn off heat</li>
<li>serve hot</li>
<li>can be eaten on its own or with crusty bread</li>
</ul>
Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com1tag:blogger.com,1999:blog-4608474668457336578.post-37873452557562505592013-08-07T20:57:00.002+08:002013-08-07T20:58:11.301+08:00Croissant bread butter pudding<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxT94kwqilP0iVftf5cnw26iQLz6ERqU-tiLyZHrxA99gX4FWRV_FpZiWVNGF3DozkPa0B6NxzzPmu1TRJrK8F7I4zNG5Y5z4cP9ews_nyi_Jp8wjgrXV2mHo9cMgnJF-N80O51rLtUKtL/s1600/999561_10201651479151435_1043453287_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxT94kwqilP0iVftf5cnw26iQLz6ERqU-tiLyZHrxA99gX4FWRV_FpZiWVNGF3DozkPa0B6NxzzPmu1TRJrK8F7I4zNG5Y5z4cP9ews_nyi_Jp8wjgrXV2mHo9cMgnJF-N80O51rLtUKtL/s320/999561_10201651479151435_1043453287_n.jpg" width="320" /></a></div>
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<br />
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..<br />
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5 large croissant, cut open</div>
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soft butter</div>
<br />
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generous amount of chocolate chips</div>
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4 eggs</div>
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1/2 cup caster sugar</div>
<br />
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1 tsp vanilla</div>
<br />
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3 cup milk</div>
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<ul style="list-style: disc; margin: 0.5em 0px; padding: 0px 2.5em;"><br />
<li style="-webkit-text-stroke-width: 0px; border: none; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">preheat oven 180 degrees</li>
<br />
<li style="-webkit-text-stroke-width: 0px; border: none; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">spread bread with butter. layer the bread into ovenproof dish</li>
<br />
<li style="-webkit-text-stroke-width: 0px; border: none; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">sprinkle with chocolate chips</li>
<br />
<li style="-webkit-text-stroke-width: 0px; border: none; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">whisk the eggs with sugar and vanilla</li>
<br />
<li style="-webkit-text-stroke-width: 0px; border: none; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">add milk and whisk to combine. gently pour over bread.</li>
<br />
<li style="-webkit-text-stroke-width: 0px; border: none; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">set aside for 10-20 minutes</li>
<br />
<li style="-webkit-text-stroke-width: 0px; border: none; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">bake for about 1 hour or until custard has set and top is golden</li>
</ul>
<div>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 21px;"><br /></span></span></div>
<div>
<ul>
<li><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 21px;">serve with vanilla custard sauce</span></span></li>
</ul>
<div>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 21px;"><br /></span></span></div>
</div>
<div style="-webkit-text-stroke-width: 0px; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.4; text-transform: none; white-space: normal; word-spacing: 0px;">
</div>
</div>
Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-46440003266555658932012-03-17T18:00:00.001+08:002012-03-17T18:00:55.593+08:00chicken, mushroom, potato and spinach quichemy 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, <a href="http://www.zestbyezani.com/"><b><span class="Apple-style-span" style="color: red;">zestbyezani</span></b></a>..<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_U4q-58Z-P44-f4YDJNNgrFBVcf6cFKM9KT8PqDLIVmzXEnNayDasPoYnBgVGnV5eVrwn6TuEtQF7q9fuK8-LrbbERVMQgkqpKsk9B9NwKlP80KzQ791_qGaXI3Nfhgd7dezYirmP25LU/s1600/wpf1d213be_05_06.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_U4q-58Z-P44-f4YDJNNgrFBVcf6cFKM9KT8PqDLIVmzXEnNayDasPoYnBgVGnV5eVrwn6TuEtQF7q9fuK8-LrbbERVMQgkqpKsk9B9NwKlP80KzQ791_qGaXI3Nfhgd7dezYirmP25LU/s320/wpf1d213be_05_06.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo also from zestbyezani</td></tr>
</tbody></table><br />
i've made quiche before but using potato as it base...you can try it too <span class="Apple-style-span" style="color: red;"><b><a href="http://smallfamily-bigappetite.blogspot.com/2008/05/tuna-and-cheese-quiche.html">here, tuna and cheese quiche</a>..</b></span><br />
<br />
<br />
<div class="Normal-P" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 0px; text-align: left; text-indent: -24px;"><span class="Normal-C" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; font-style: italic; font-weight: 700; line-height: 1.29em;">Pastry ingredients:</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">2 cups flour</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">170g cold butter, cubed</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">Pinch of salt</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">5-<wbr></wbr>8 tablespoons ice water</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;"><br />
</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; font-style: italic; font-weight: 700; line-height: 1.29em;">Filling ingredients:</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">6 pieces button mushroom / swiss brown, thickly sliced</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">1 brown/red onion, chopped</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">2 pieces of chicken breast, cubed</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">1 bunch spinach, roughly chopped</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">2 potatoes, peeled, cubed and boiled until soft</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">3 eggs</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">¾ cup sour cream or cooking cream</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">¾ cup fresh milk/ full cream UHT milk</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">1 cup grated cheddar cheese</span></div><div class="Normal-P-P0" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 1px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">Salt and black pepper to taste</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;"><br />
</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">Method:</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">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)</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">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.</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">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.</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">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.</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">5. Preheat oven to 220 degrees C . Prepare a 12 inch tart tin / quiche pan or a few smaller tins.</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">6. Remove the pastry from the refrigerator. Sprinkle work surface with some flour and on the pastry pastry as well. Roll pastry to 3-<wbr></wbr>5mm thickness using a rolling pin. Transfer onto the tart tin/ quiche pan and trim the edges.</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">7. Whisk together eggs, sour cream (or cream), milk, salt and pepper.</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">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.</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">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.</span></div><div class="Normal-P-P1" style="font-weight: 400; margin-bottom: 7px; margin-left: 48px; margin-right: 0px; margin-top: 7px; text-align: left; text-indent: -24px;"><span class="Normal-C-C0" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.29em;">10. Remove from the oven and allow to cool slightly before removing from the tin/pan.</span></div><div class="Wp-Normal-P" style="font-weight: 400; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Normal-C-C1" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.93em;"><br />
</span><span class="Normal-C-C1" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.93em;"><br />
</span><span class="Normal-C-C1" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.93em;">*Note: </span><span class="Normal-C-C1" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.93em;">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.</span><span class="Normal-C-C1" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.93em;"><br />
</span><span class="Normal-C-C1" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.93em;">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!</span><span class="Normal-C-C1" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.93em;"><br />
</span><span class="Normal-C-C1" style="font-family: 'Franklin Gothic Book', sans-serif; font-size: 14px; line-height: 1.93em;">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.</span></div>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-87902320682088915272012-01-09T11:50:00.000+08:002012-01-09T11:50:07.690+08:00<div style="text-align: justify;">sorry peeps, i have not been updating the blog since God-Knows-When...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">but today i want to share something special with all of you...</div><div style="text-align: justify;"><br />
Malaysia's very own 1st Masterchef is my sister! yeay for her (and for me)...!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">get to know her better</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Facebook: <a href="http://www.facebook.com/pages/Ezani-Masterchef-Malaysia/285700588117561" target="_blank">Ezani (Masterchef Malaysia)</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">twitter: @ezanimonoto</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">website: <a href="http://www.zestbyezani.com/">www.zestbyezani.com</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">thank you for supporting her!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77aeIPdi00oi_OIzUcEMVfQ3g4k5g6ERSoW2CBFwJ5THhBZ2QlrTXY_P1QisLxL-H_X7nCkPcRpVIN3Tu1gtoasMoTr0N0x0hHUhfZs3OfW5vX12r2YX3khj1n1SpdBuC0guZ2rrwRmev/s1600/mcm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77aeIPdi00oi_OIzUcEMVfQ3g4k5g6ERSoW2CBFwJ5THhBZ2QlrTXY_P1QisLxL-H_X7nCkPcRpVIN3Tu1gtoasMoTr0N0x0hHUhfZs3OfW5vX12r2YX3khj1n1SpdBuC0guZ2rrwRmev/s400/mcm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sister's fight!</td></tr>
</tbody></table></div>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com1tag:blogger.com,1999:blog-4608474668457336578.post-81959242278181079742011-03-08T15:05:00.000+08:002011-03-08T15:05:13.778+08:00Spanish potato salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kX9-Jc8lMTrQlvDKUs7cvUxODbHwn5BUB8wqaVfdUBVDEMQexyHHqkP9Q_tXu2romTKVuEU4qCUAvU19em0Di06vN6_ANygTsJyrBJYiLF436BXRkWv5aAbPfoB_EcYsKp9RKWhlglqX/s1600/potato+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kX9-Jc8lMTrQlvDKUs7cvUxODbHwn5BUB8wqaVfdUBVDEMQexyHHqkP9Q_tXu2romTKVuEU4qCUAvU19em0Di06vN6_ANygTsJyrBJYiLF436BXRkWv5aAbPfoB_EcYsKp9RKWhlglqX/s1600/potato+salad.jpg" /></a>i simply love potato salad...another simple version from sour cream package..easy to make...<br />
<br />
1 kg potato<br />
250 ml sour cream<br />
2 tsp paprika<br />
1/2 yellow capsicum, diced<br />
1/2 red capsicum, diced<br />
bacon rashers (i used crab meat slices)<br />
1 tbsp oil<br />
2 celery sticks, sliced<br />
<br />
<ul><li>boil potato until just tender, drain and set aside, keeping warm</li>
<li>in a pan, heat oil. add in bacon rashers (or crab meat) and capsicum, cook till soft.</li>
<li>add in paprika</li>
<li>add in the sour cream to the mixture</li>
<li>add the potato and let the creamy mixture coat the potato</li>
<li>remove from heat</li>
<li>finally, stir in the celery</li>
<li>if you prefer cold potato salad, refrigerate before serving</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dlDLRqybvYfeoZmPCc2PaAW-QErYfURU5T1dPt0xb9nssJKazwDK5l-ZkVYUlmrQ7CG31KuG2_968PMMvtWdABQ2fIJaLYhNwlesGjyhkeHHfpfrMOlpcUA10X8uo9ObEt7R5TfJcIeJ/s1600/potato+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-61405902625336301032011-01-31T14:37:00.000+08:002011-01-31T14:37:20.464+08:00onion soup with cheese croutes<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtUjSMK1Y5TRuSNu5UQXf8LEKLGxpuJD1aeh_j5oVCeXrZCy3G0_zqby8IRAOKpBELUzV6vCro7ILYhkyOAi7qULHl-3K2Ekzb83c_FHCfGpDoFBk-AqgG7qOtycxMvH0VxcxvKjvINHZR/s1600/onion+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtUjSMK1Y5TRuSNu5UQXf8LEKLGxpuJD1aeh_j5oVCeXrZCy3G0_zqby8IRAOKpBELUzV6vCro7ILYhkyOAi7qULHl-3K2Ekzb83c_FHCfGpDoFBk-AqgG7qOtycxMvH0VxcxvKjvINHZR/s320/onion+soup.jpg" width="240" /></a>lovely, aromatic, comforting soup...adapted from Sophie Conran's Soups and Stews and Onions by Brian Glover...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">100g butter</div><div style="text-align: justify;">6 onions peeled and sliced</div><div style="text-align: justify;">3 cloves garlic, chopped</div><div style="text-align: justify;">1 tbsp sugar</div><div style="text-align: justify;">1 tsp rosemary and thyme</div><div style="text-align: justify;">1.5 litres beef stock</div><div style="text-align: justify;">salt and black pepper to taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/2 baguette cut into 2 cm slices</div><div style="text-align: justify;">2 cloves garlic, peeled</div><div style="text-align: justify;">mozarella/parmesan/cheddar cheese</div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>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</li>
<li>add in the sugar and herbs. reduce the heat and simmer for 45min-1 hour, stirring occasionally until the onions are nice and caramelized.</li>
<li>bring the stock to boil in another pan, gradually pour into the onions. season with salt and pepper. simmer for another 10-20 min</li>
<li>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.</li>
<li>float the coutes on the soup the grill until the cheese melts.</li>
<li>serve immediately</li>
</ul>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-37445484347343348842011-01-31T14:16:00.000+08:002011-01-31T14:16:31.217+08:00fettucine pesto primavera<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfyjOFqZdVuMePH-lTTPt2DJkgVYVs8n0fbKa6gpINH47aAhBHToY6AoT4bShq55KpTga_iyMVVgmV3XJwo-oaQxqjlXu9NBPwVZ4SOtTiTCaTGLaenriHd45ETpEsp-buCvPsLh7CFBv/s1600/pasta+primavera.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfyjOFqZdVuMePH-lTTPt2DJkgVYVs8n0fbKa6gpINH47aAhBHToY6AoT4bShq55KpTga_iyMVVgmV3XJwo-oaQxqjlXu9NBPwVZ4SOtTiTCaTGLaenriHd45ETpEsp-buCvPsLh7CFBv/s320/pasta+primavera.jpg" width="243" /></a>this recipe was taken from Chef Wan's Simply Sedap 2....it is amazingly delicious..astray from the regular tomato or cheesy creamy pasta...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4 tbsp extra virgin olive oil</div><div style="text-align: justify;">2 cloves garlic, sliced</div><div style="text-align: justify;">1/2 red capsicum, seeded and sliced</div><div style="text-align: justify;">2 celery sticks, chopped</div><div style="text-align: justify;">2 tbsp ready-made pesto sauce</div><div style="text-align: justify;">400g fettucine, cooked until al dente</div><div style="text-align: justify;">4 tbsp chicken stock</div><div style="text-align: justify;">salt and blackpepper to taste</div><div style="text-align: justify;">grated parmesan cheese to taste</div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>heat olive oil in pan. add garlic, capsicum, celery and fry for 1 min</li>
<li>mix in the pesto sauce</li>
<li>add cooked fettucine and toss until well-mixed. add the stock. toss a few more times and season to taste</li>
<li>dish out and sprinkle parmesan cheese on top and serve</li>
</ul>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-61953794482345271132011-01-10T16:34:00.000+08:002011-01-10T16:34:03.239+08:00fried spaghetti a la Ez<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZo0McsTbAp4BHO80C-35GL84ptUOp-ln1e9nYL41a5AFJXwnY4CiSrI3_X47C28gdaHhWs6txTy1sh6LiJBrEmhu0cVOWikGFMfJj2T0jpbALqhTpffvkYAMO2mXNBfbmAcGptUlgsWl/s1600/fried+spaghetti.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZo0McsTbAp4BHO80C-35GL84ptUOp-ln1e9nYL41a5AFJXwnY4CiSrI3_X47C28gdaHhWs6txTy1sh6LiJBrEmhu0cVOWikGFMfJj2T0jpbALqhTpffvkYAMO2mXNBfbmAcGptUlgsWl/s320/fried+spaghetti.jpg" width="240" /></a>my version of fried spaghetti...making use of whatever available ingredients at home...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">spaghetti, boiled till al dante and drained</div><div style="text-align: justify;">onion and garlic, chopped</div><div style="text-align: justify;">fresh mushroom. sliced</div><div style="text-align: justify;">celery stick, sliced</div><div style="text-align: justify;">fresh parsley, chopped</div><div style="text-align: justify;">sun-dried tomato, sliced<br />
green bellpepper, diced</div><div style="text-align: justify;">crabmeat sticks, sliced</div><div style="text-align: justify;">chicken sausage, sliced</div><div style="text-align: justify;">oil</div><div style="text-align: justify;">tomato puree</div><div style="text-align: justify;">lemon peel, finely chopped</div><div style="text-align: justify;">sesame oil</div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>heat oil in pan, saute the onion and garlic till translucent. add in the mushroom, celery, bellpepper and cook till soft.</li>
<li>add in the crabmeat and sausage.</li>
<li>add in the tomato puree, mix well.</li>
<li>put in the lemon peel, parsley, sun-dried tomato and cooked spaghetti and mix well until the spaghetti is well coated.</li>
<li>season with salt and pepper</li>
<li>add a dash of sesame oil</li>
<li>remove from heat and serve</li>
</ul>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-87250454940675794932011-01-10T15:56:00.000+08:002011-01-10T15:56:08.326+08:00mushroom and tomato soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7FKW6gsymTSmME0xbLZMWFEw5cvaiM0d7p7V2qrUD8pg5bJfA5LS-FEtZsxlvxPwNmYzW-y38EIhJwuftf4eu6wpJxCXW7vzLzImfwnBWjMyQlTym0nitE6ZMl77pzIi0My5EM3EYUCl/s1600/mushroom+tomato+soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7FKW6gsymTSmME0xbLZMWFEw5cvaiM0d7p7V2qrUD8pg5bJfA5LS-FEtZsxlvxPwNmYzW-y38EIhJwuftf4eu6wpJxCXW7vzLzImfwnBWjMyQlTym0nitE6ZMl77pzIi0My5EM3EYUCl/s400/mushroom+tomato+soup.jpg" width="300" /></a>chinese style dish, learnt from my dear friend, Kak Jasmeen..<br />
<br />
onion, sliced<br />
garlic, sliced<br />
asam boi<br />
dried mushroom, soaked<br />
canned mushroom<br />
tomato, wedged<br />
water<br />
oil<br />
dash of sesame oil <br />
<br />
<ul><li>heat oil in pan. saute the onion and garlic. add a dash of sesame oil to it.</li>
<li>add in mushrooms, saute till soft</li>
<li>add in tomato.</li>
<li>add in water and asam boi, bring to boil</li>
<li>season with salt and pepper</li>
</ul>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-29401159515321510922011-01-10T15:36:00.000+08:002011-01-10T15:36:45.167+08:00crabmeat, tomato and mushroom open sandwich<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavpfGf5iDdXFhCj56sdMQ0SGsoRZA39EEvvteOqYNhGn_hVqXhvFcVt-7tgXjiNq-qfA0pSOeOhB8IY7dlE81wk7sU7DTuq2D3RLEtNnPLE9eMvc65ZKsY7HooAZdg9aLOfByFkjAGfur/s1600/sandwic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavpfGf5iDdXFhCj56sdMQ0SGsoRZA39EEvvteOqYNhGn_hVqXhvFcVt-7tgXjiNq-qfA0pSOeOhB8IY7dlE81wk7sU7DTuq2D3RLEtNnPLE9eMvc65ZKsY7HooAZdg9aLOfByFkjAGfur/s320/sandwic.jpg" width="320" /></a>a twist to a normal, typical sandwich...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 slices bread (i used wholemeal bread)</div><div style="text-align: justify;">dash of extra virgin olive oil</div><div style="text-align: justify;">2 sticks of crabmeat</div><div style="text-align: justify;">1 tomato, diced</div><div style="text-align: justify;">button mushrooms, sliced</div><div style="text-align: justify;">green bellpepper</div><div style="text-align: justify;">salad leaves/lettuce</div><div style="text-align: justify;">gherkins, sliced</div><div style="text-align: justify;">onion, chopped</div><div style="text-align: justify;">fresh yogurt </div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>heat oil in pan, saute the onion till translucent. add in crabmeat, mushroom, tomato and green bellpepper. cook till soft. remove from heat.</li>
<li>to prepare the bread, splash some extra virgin on the bread and toast on pan till crusty.</li>
<li>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.</li>
<li>serve immediately.</li>
</ul>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-2779671589396566472011-01-10T11:25:00.000+08:002011-01-10T11:25:12.488+08:00potato salad<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNNr0XlDSdbJ5JC_F9DkOJNarSV3BGp4FlVb9HtaY2jYzayMx4GSWxFG08s38FsTPzhQZTM7jH2OXhf1OKIOo8AinzlnNt6VdYVIsUHh1MZfNksg7bZb5uYG7IWjWqKMSG1oovNlFEYyU/s1600/potato+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNNr0XlDSdbJ5JC_F9DkOJNarSV3BGp4FlVb9HtaY2jYzayMx4GSWxFG08s38FsTPzhQZTM7jH2OXhf1OKIOo8AinzlnNt6VdYVIsUHh1MZfNksg7bZb5uYG7IWjWqKMSG1oovNlFEYyU/s320/potato+salad.jpg" width="240" /></a>i like potato salad so much... this is adapted from the Midweek Meals Made Easy..</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5 potatoes, boiled and cubed</div><div style="text-align: justify;">2 tbsp dijon mustard</div><div style="text-align: justify;">4 tbsp mayonnaise</div><div style="text-align: justify;">1 tbsp plain yogurt</div><div style="text-align: justify;">chopped parsley</div><div style="text-align: justify;">2 boiled eggs, quartered</div><div style="text-align: justify;">1/2 can tuna in water, drained</div><div style="text-align: justify;">blackpepper</div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>prepare the dressing while the potato is warm</li>
<li>add mustard, mayonnaise, yogurt and parlsey and mix well</li>
<li>add in parsley and dash of blackpepper</li>
<li>in a bowl put in the potato, tuna and eggs</li>
<li>mix in the dressing</li>
<li>put in the fridge before serving</li>
</ul>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-41976934250508156082010-12-19T12:13:00.001+08:002010-12-19T12:15:15.854+08:00tommy crabbie bruschettathis is another version of mine - tomato crabmeat bruschetta...this time using french baguette<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47q659gjluMJ9pGf_JEtoQ0GZRMMWNf_RWe9nULyfkZSccB8nJxt0DLUvdzV-V4kdqqjw5Edl00-L5OA80ipDOZOIlfMhop5bGgcoyFQQcIOqCQWlPqLRYdisxrhaJ1C4hXDMx8_Pji9i/s1600/bruschetta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47q659gjluMJ9pGf_JEtoQ0GZRMMWNf_RWe9nULyfkZSccB8nJxt0DLUvdzV-V4kdqqjw5Edl00-L5OA80ipDOZOIlfMhop5bGgcoyFQQcIOqCQWlPqLRYdisxrhaJ1C4hXDMx8_Pji9i/s320/bruschetta2.jpg" width="240" /></a></div><div style="text-align: justify;">6 slices of french baguette</div><div style="text-align: justify;">extra virgin olive oil</div><div style="text-align: justify;">1 garlic (for rubbing) </div><div style="text-align: justify;">2 tomatoes, seeded and chopped</div><div style="text-align: justify;">a bunch of fresh coriander leaves, chopped </div><div style="text-align: justify;">5 sticks crabmeat, sliced thinly</div><div style="text-align: justify;">1 large onion, chopped</div><div style="text-align: justify;">2 garlics, chopped</div><div style="text-align: justify;">lime/lemon juice</div><div style="text-align: justify;">salt and pepper</div><div style="text-align: justify;">parmesan cheese</div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>preheat oven to 180 degrees Celsius</li>
<li>cut/slice the bread and arrange in an ovenproof pan</li>
<li>rub the garlic on top of each slice of bread, then dash some olive oil on top</li>
<li>toast the bread in the preheated oven for about 5 min</li>
<li>meanwhile, heat some oil in a pan, saute half of the onion, garlic and crabmeat.</li>
<li>remove from heat</li>
<li>mix the tomatoes, the remaining chopped onion, coriander leaves in a bowl. add in the crabmeat mixture</li>
<li>add the lime/lemon juice, salt and pepper to taste</li>
<li>remove the toasted bread from the oven. top the bread slices with the crabmeat mixture.</li>
<li>sprinkle some parmesan cheese</li>
<li>return back to the oven for another 5 min or until the cheese melted</li>
<li>serve warm </li>
</ul>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com1tag:blogger.com,1999:blog-4608474668457336578.post-90092403728449661252010-12-19T11:57:00.001+08:002010-12-19T11:58:39.552+08:00creamy mushroom bruschettathis 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...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QtzXZScCPUm7TA8LkKDbU-8Hd4VuQvONhTb4r-ccYzcv1KfRAS4X8TLGIYjFcm9x169-r1H6sjdQjeXrKJoCvzTwhJUjvGw5dDgefSAmK7WSnC75ZaiCPZ1WqWbNK00p1XutKM3nNgPa/s1600/bruschetta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QtzXZScCPUm7TA8LkKDbU-8Hd4VuQvONhTb4r-ccYzcv1KfRAS4X8TLGIYjFcm9x169-r1H6sjdQjeXrKJoCvzTwhJUjvGw5dDgefSAmK7WSnC75ZaiCPZ1WqWbNK00p1XutKM3nNgPa/s320/bruschetta.jpg" width="240" /></a><br />
4 slices of bread (or baguette)<br />
1 garlic, peeled<br />
olive oil<br />
salt and pepper<br />
1 onion, chopped <br />
button mushroom, sliced<br />
cooking cream<br />
chopped parsley <br />
parmesan cheese<br />
<br />
<ul><li style="text-align: justify;">preheat oven to 180 degrees Celsius</li>
<li style="text-align: justify;">cut/slice the bread and arrange in an ovenproof pan</li>
<li style="text-align: justify;">rub the garlic on top of each slice of bread, then dash some olive oil on top</li>
<li style="text-align: justify;">toast the bread in the preheated oven for about 5 min</li>
<li style="text-align: justify;">meanwhile, heat some olive oil in a frying pan. saute the onion and mushroom till soft. season with salt and pepper</li>
<li style="text-align: justify;">add 1-2 tbsp of cooking cream until all the ingredients are well coated</li>
<li style="text-align: justify;">add some chopped parsley</li>
<li style="text-align: justify;">remove the toasted bread from the oven. top the bread slices with the mushroom mixture.</li>
<li style="text-align: justify;">sprinkle some parmesan cheese</li>
<li style="text-align: justify;">return back to the oven for another 5 min or until the cheese melted</li>
<li>serve warm</li>
</ul>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-9842030290716328702010-12-19T10:48:00.001+08:002010-12-19T10:50:17.154+08:00spaghetti carbonaratried 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..<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-RHv5cCxLafx8SzD_O7P0KKeI-2S_fVK7qHsQlr46lXPWbK4gbv1QUoP1iKwf8HjX96wQstEdH6vOwJjA0UqFrGb-q3I8-_UPkXX_1TO7RctiSMTJCjH_HJtLi59uX_MUPBtSjSHJmNz/s1600/carbonara.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-RHv5cCxLafx8SzD_O7P0KKeI-2S_fVK7qHsQlr46lXPWbK4gbv1QUoP1iKwf8HjX96wQstEdH6vOwJjA0UqFrGb-q3I8-_UPkXX_1TO7RctiSMTJCjH_HJtLi59uX_MUPBtSjSHJmNz/s320/carbonara.jpg" width="240" /></a></div><br />
<br />
500g spaghetti<br />
300g beef/chicken bacon strips<br />
5 fresh button msuhroom, sliced <br />
3 small onions, sliced<br />
4 egg yolk<br />
1/2 cup cream<br />
1/2 cup grated parmesan<br />
2 tbsp chopped parsley<br />
extra grated parmesan cheese to serve<br />
<br />
<ul><li>cook the pasta in a large saucepan of salted boiling water for 10 min or until al dante. drain and keep hot</li>
<li>while the pasta is cooking, heat a non stick frying pan over medium heat. cook the bacon, mushroom and onions for 3-4 min.</li>
<li>whisk the egg yolk with cream and parmesan in a bowl and toss through the hot pasta, coating well. </li>
<li>stir in the bacon and parsley and top with extra parmesan</li>
</ul>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-81142775487452909502010-12-19T10:32:00.000+08:002010-12-19T10:32:26.318+08:00fragrant chicken stewmy kids simple love chicken so much..thus, any chicken dish will satisfy their tastebuds...this is such a wonderful, aromatic, lip-smacking dinner...adapted from Sophie Conran's Soup and Stew book<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyZQCAxNvqcUNMO_ta05lBfQeVoSWOaabt-OlX7CmmW-L3GOzpYxgyPyQ3BOEWMZQiJTn4U6G9ISGN78udW43aP6HRtDvWPspr4mbpZ2JsQ2FKIZlgEWiAsPNk88CmZJz3YFmlDe-JxZ9/s1600/chicken+stew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyZQCAxNvqcUNMO_ta05lBfQeVoSWOaabt-OlX7CmmW-L3GOzpYxgyPyQ3BOEWMZQiJTn4U6G9ISGN78udW43aP6HRtDvWPspr4mbpZ2JsQ2FKIZlgEWiAsPNk88CmZJz3YFmlDe-JxZ9/s320/chicken+stew.jpg" width="240" /></a>1 tbsp olive oil<br />
1 chicken cut into 8 pieces<br />
1 knob of butter<br />
3 small red onions, peeled and chooped<br />
2 cloves garlic, peeled and chopped<br />
1 inch fresh root ginger, peeled and chopped<br />
1 tsp cumin<br />
2 potatoes, peeled and cubed<br />
few sticks of baby carrots<br />
4 large tomatoes, cut into wedges<br />
500ml chicken stock<br />
2 strips of lemon zest<br />
1 handful chopped fresh parsley<br />
salt and pepper<br />
1 pinch of saffron threads<br />
<br />
<br />
<ul style="text-align: justify;"><li>preheat oven to 220 degrees. heat oil in an ovenproof pot with a lid, on a medium to high heat, brown the chicken pieces on both sides. remove the chicken from the pot and put them aside on a plate until needed</li>
<li>reduce the heat, add the butter to the pot and getly fry the onions until soft</li>
<li>stir in the garlic, ginger, cumin and cook for 2 min.</li>
<li>add the potato and carrots and gently fry for 5 min. stir in the tomatoes, saffron and stock and gently bring to simmer, then remove the pot from the heat</li>
<li>submerge the chicken pieces and lemon zest in the vegetables, then season well with salt and pepper. give a final stir through, put the lid and pop it in the oven for 1 hour</li>
<li>take out of the oven, season to taste and stir in the chopped parsley</li>
</ul><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-89801808115335213412010-12-19T10:19:00.000+08:002010-12-19T10:19:42.132+08:00totally terrific tiramisu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJA5qRSVN7wUME_63Ep5pPhcefjlF5wdImXlwgiOC8AerihDhTpoGuc8ui1_82zDI3eLFNcDfqh-yaV9cVGN1sNCfZbglD2qACm1FE6-A0IZU9RFNhl74PjUtfYsTicBBDQ3Wrsp4b1ulw/s1600/tiramisu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJA5qRSVN7wUME_63Ep5pPhcefjlF5wdImXlwgiOC8AerihDhTpoGuc8ui1_82zDI3eLFNcDfqh-yaV9cVGN1sNCfZbglD2qACm1FE6-A0IZU9RFNhl74PjUtfYsTicBBDQ3Wrsp4b1ulw/s320/tiramisu.jpg" width="240" /></a></div>another version of tiramisu...i love both of the version..this one taken from At Home Cafe book...<br />
<br />
2 oz dark chocolate, grated<br />
1 cup mascarpone<br />
8 oz cream cheese, softened<br />
2 cups sour cream<br />
1/2 cup sugar<br />
1 1/2 cup brewed coffee<br />
20 sponge fingers<br />
<br />
<ul><li>combine mascarpone, cream cheese, sour cream and sugar in a large bowl and whisk until smooth and thoroughly combined</li>
<li>pour coffee into a shallow dish. dip each sponge fingers lightly into coffee</li>
<li>place sponge fingers at the bottom of a 20quart glass dish</li>
<li>cover them with a layer of cheese mixture and sprinkle with little grated chocolate</li>
<li>repeat layers, finishing with cheese mixture. sprinkle the remaining chocolate and chill in the refrigerator for 2-3 hours before serving</li>
</ul>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com0tag:blogger.com,1999:blog-4608474668457336578.post-88173338586787439062010-11-18T16:22:00.001+08:002010-11-18T16:24:02.758+08:00Magic tiramisu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqisSSZF6oKjQkggNEjp9WbesW_DX9EPPXTgM9kNlG0_Ta7fEqd1ZJbI5U073hDdyuYVMmJMHeizJrXMqgArPL4NxgGYqMq6xDUh7m_lKdAXv0lIZSbcvKcPbgXL8Bd39SMx5v_ejAkZ8/s1600/tiramisu1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqisSSZF6oKjQkggNEjp9WbesW_DX9EPPXTgM9kNlG0_Ta7fEqd1ZJbI5U073hDdyuYVMmJMHeizJrXMqgArPL4NxgGYqMq6xDUh7m_lKdAXv0lIZSbcvKcPbgXL8Bd39SMx5v_ejAkZ8/s320/tiramisu1.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzCkcJQbdN1zL614syH3vDIDbOSqEZAU0H70QnqqkX28_wmeD2hNuB5zWXYoZs_0BjzZ2Vzu31_5xRtDQTM_mRO_emWY-imgUnQf9_dwz0jAXodyHvrEH0bjzmwxW31J0ALgsCUAg2ogV/s1600/tiramisu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzCkcJQbdN1zL614syH3vDIDbOSqEZAU0H70QnqqkX28_wmeD2hNuB5zWXYoZs_0BjzZ2Vzu31_5xRtDQTM_mRO_emWY-imgUnQf9_dwz0jAXodyHvrEH0bjzmwxW31J0ALgsCUAg2ogV/s320/tiramisu2.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_fsUjYJUdKn_uoJ7UNaKeZkWQ4UXW-T6ilCmKEds56pAFB9R1FCbmjuevGV-goeHxOCmzkW5S3ApJcm0iuLRSB5uIP2xaiH1Qt9WoNkXhgt9HFdayA7BT4JwJvaDYgdAr8gV2Klo-SSe/s1600/sponge+finger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_fsUjYJUdKn_uoJ7UNaKeZkWQ4UXW-T6ilCmKEds56pAFB9R1FCbmjuevGV-goeHxOCmzkW5S3ApJcm0iuLRSB5uIP2xaiH1Qt9WoNkXhgt9HFdayA7BT4JwJvaDYgdAr8gV2Klo-SSe/s320/sponge+finger.jpg" width="320" /></a></div><div style="text-align: justify;">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...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4 tsp instant coffee granules</div><div style="text-align: justify;">100ml boiling water</div><div style="text-align: justify;">200g sponge fingers biscuits (saviordi)</div><div style="text-align: justify;">2 tbsp caster sugar</div><div style="text-align: justify;">160g natural yogurt</div><div style="text-align: justify;">500g mascarpone cheese</div><div style="text-align: justify;">60-70g plain chocolate, grated or crumbled flake chocolate bars</div><div style="text-align: justify;"><br />
</div><ul><li style="text-align: justify;">dissolve coffee in boiling water</li>
<li style="text-align: justify;">arrange half the sponge fingers in a 20cm square shallow dish.</li>
<li style="text-align: justify;">spoon half of the coffee mixture evenly over biscuits</li>
<li style="text-align: justify;">beat sugar and yogurt into mascarpone, then spread half this mixture over biscuits</li>
<li style="text-align: justify;">cover mascarpone with remaining biscuits over the second layer of biscuits</li>
<li style="text-align: justify;">spoon grated chocolate evenly over the top</li>
<li style="text-align: justify;">chill for 10 min before serving</li>
</ul>Dr Ezurahttp://www.blogger.com/profile/03971338967969698599noreply@blogger.com3