cheesy sauteed mushroom with eggs

simple dish that can satisfy your hungry tummy

200g fresh white/brown button mushroom, sliced

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

5 eggs

1/2 onion, sliced

2 garlics, sliced

3 tbsp butter

1 tbsp olive oil

salt and pepper

generous amount of parmesan/cheddar cheese

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

crabmeat, tomato and mushroom open sandwich

a twist to a normal, typical sandwich...

2 slices bread (i used wholemeal bread)

dash of extra virgin olive oil

2 sticks of crabmeat

1 tomato, diced

button mushrooms, sliced

green bellpepper

salad leaves/lettuce

gherkins, sliced

onion, chopped

fresh yogurt

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

totally terrific tiramisu

another version of tiramisu...i love both of the version..this one taken from At Home Cafe book...

2 oz dark chocolate, grated
1 cup mascarpone
8 oz cream cheese, softened
2 cups sour cream
1/2 cup sugar
1 1/2 cup brewed coffee
20 sponge fingers

• combine mascarpone, cream cheese, sour cream and sugar in a large bowl and whisk until smooth and thoroughly combined
• pour coffee into a shallow dish. dip each sponge fingers lightly into coffee
• place sponge fingers at the bottom of a 20quart glass dish
• cover them with a layer of cheese mixture and sprinkle with little grated chocolate
• repeat layers, finishing with cheese mixture. sprinkle the remaining chocolate and chill in the refrigerator for 2-3 hours before serving

honey and mustard chicken

also from the Mind and Mood Foods Book...sweet and tangy chicken...a lovely dish! it is so finger licking good..!

3 tbsp honey
2 tbsp wholegrain mustard
1 tbsp olive oil
1 tbsp fresh lemon juice
1 clove garlic
salt and pepper
1/2 chicken, cut into pieces
fresh herb sprigs (i used rosemary and thyme)

• preheat grill to high
• put honey, mustard, olive oil, lemon juice, garlic, herbs and seasoning in a small bowl and whisk thoroughly
• cut 3 slashes in each chicken pieces and place them in a pan
• pour in the honey mixture and mix well
• grill for 20-30 min until the chicken is cooked through

potato, onion and herb bake

adapted from the Mind and Mood Foods Book...

a mouthwatering potato bake...a lovely combination of onion and herbs makes it too hard to resist...yummy!

6 potatoes, scrubbed and thinly sliced
2 onions, thinly sliced
2 tbsp fresh/dried parsley
salt and pepper
6 tbps (or more) milk
2 tbsp butter
fresh parsley, to garnish
sliced fresh mushroom (optional)

• preheat oven to 180 degree celcius
• grease an ovenproof dish. add a thin layer of potatoes over the base, top with a layer of onions and mushroom, sprinkle some parsley, then season with salt and pepper
• continue these layer until all ingredients are used up, finishing with a layer of potato
• pour the milk over the potatoes and dot the top with butter
• cover with foil and bake for 1 hour
• then remove the foil and bake uncovered for further 30-45 min, until top is slightly browned
• garnish with chopped parsley

easy peasy onion soup

when i cooked this soup 2 days ago, the aroma of the caramelized onion filled the entire house...it made everybody felt hungry and their stomachs started growling...this is such an easy recipe without compromising its superb, delicious taste...serve the hot soup with toasted crusted bread and cheese..walla!

4 onions, thinly sliced

1 litre beef stock

2 bay leaf

salt and pepper to taste

1/2 cup butter

• in a pot, melt the butter
• add in the onions and fry till soft and let it caramelized for about 20 min. cover and stir occasionally
• add in the beef stock and the bay leaves
• let simmer on low fire for about 1/2 hour or more ( the longer you leave it, the greater the taste)
• season with salt and pepper
• serve hot with toasted crusty bread and cheese

simple tortilla wrap

fancy a simple dinner yet nutritious and delicious? try this one...

a tortilla sheet

fresh tomato salsa

plain yogurt

cheddar cheese

some left-over chicken or tuna

olive or baby gherkins or any other pickles

• warm the tortilla sheet on grill pan, remove from heat
• spread some yogurt
• top with salsa, chicken and cheese and other ingredients that you fancy in your tortilla
• wrap and roll the tortilla
• warm back the tortilla
• ready to serve

fresh tomato salsa

simple, lovely, aromatic and refreshing taste...!

3 tomatoes

1 cup sweet corn from can, drained

a bunch of coriander leaves, chopped

1 onion, chopped

salt and pepper to taste

lemon juice from 1/2 lemon

• combine all the ingredients and season with salt and pepper to taste
• refrigerate for 1 hour before serving
• serve chill with nachos, tortilla or can be eaten on its own...

spaghetti with chicken, sun-dried tomato and feta cheese

i love the taste of sun-dried tomatoes...this dish can be made with some left-over chicken from the previous night...

1 packet spaghetti (prepared according to the package)

1/4 cup olive oil

4 garlic, crushed

2 tbsp sun-dried tomatoes (or more), chopped

feta cheese, crumbled

cooked chicken, sliced

1 bunch of fresh coriander leaves, chopped

1 cup parmesan cheese, grated

salt and pepper to taste

• mix in olive oil, garlic, tomatoes, chicken, feta and parmesan cheese. stir in the coriander and season with salt and pepper
• stir into the spaghetti, mix well, serve warm

mushroom and potato soup

Imtiaz's version - with pasta

making your own mushroom soup..? it is not impossible...very easy and nutritious too... i've browsed through a few recipes and in conclusion i've came up with this simple but marvelously tasted recipe...!

150g fresh button mushroom, chopped (you can use can mushroom as well)

1 litre chicken stock

4 potatoes, diced

2 bay leaf

5 tbsp butter

2 onion, chopped (you can use leeks as well)

ground black pepper

salt

1 cup yogurt/sour cream/cream + 1/4 cup flour(optional)

• melt 2 tbsp butter in a saucepan over medium heat. sauté the mushroom until lightly brown. remove from heat and set aside
• melt the remaining butter. sauté the onion till fragrant and translucent.
• add in the chicken stock and bay leaf. add in the potatoes. cover and let simmer till the potatoes are tender.
• season with salt and pepper
• once the potatoes are done, remove the bay leaf. add in the mushroom. let simmer for a few minutes
• puree half of the mixture and return the pureed soup into the pan.
• mix the yogurt and flour till smooth, add into the soup to thicken.

you can also add some carrots to the soup after you sauté the onions.

because it contains potato, once you've pureed the soup it automatically thicken the soup. the optional yogurt mixture is not necessary. but it added extra taste to the soup. (or you can add the yogurt without the flour)

chicken, peas and capsicums

this lovely dish can be eaten with crusty bread or crackers and you can simply make it with some left-over chicken or turkey..!

2 tbsp olive oil
1 large sliced onion
1 tbsp grated fresh ginger
1 chopped garlic
1 red, 1 yellow and 1 green capsicum, seeds removed and sliced
200g cooked chicken, diced
500g frozen green peas, thawed
2 tbsp chopped fresh coriander
grated zest of 1 lemon

• heat oil in a large frying pan
• add the onion, ginger and garlic, cook for 3 min.
• add the capsicums and cook for 3 min more
• stir in the chicken and green peas
• season with salt and black pepper, cook gently 2-3 min or until heated through
• add coriander leaves and lemon zest
• remove from heat and ready to serve

i ate them with high fibre crackers..i spread some natural yogurt and put this filling on top..yummy!!!

from the midweek meals made easy ...

baked potato and cheese frittata

recipe adapted from kak Ummi's blog...very easy to make and tastes yummy!!!! i ate a piece of it with green salad to accompany with....really love it very much!

4 potatoes, grated

4 eggs, lightly beaten

1 cup cheddar cheese, grated

2 sausages, cut into small cubes

2 onion, cubed

2 tomatoes, diced

1/2 cup fresh parsley, chopped

blackpepper and salt

• preheat oven to 180 degrees. grease a baking dish


• squeeze the liquid out of the grated potaotes.


• mix the potatoes, eggs, sausages, tomatoes, onion, parsley and 1/2 of the cheese. add in some salt and blackpepper


• pour the mixture into the prepared pan


• sprinkle the remaining cheese on top


• bake in the oven for 40 min or until cook


• serve with salad

corn, cucumber and cheese pancake

actually i wanted to make a zucchini pancake (i saw it on tv once)...but apparently the "zucchini" we got from cameron highlands were in fact "cucumber"..hahaa...i seriously couldn't tell the difference!! i only found out when i was grating the "zucchini" and it just oozed with liquid

one grated cucumber

corn from one corn

cheddar cheese cut in big chunks

salt

pepper

flour

water

one egg

a pinch of baking powder

mix all the ingredients with enough water and flour to make a thick batter. then fry tablespoons of batter in a non stick fry pan with a bit of oil.

Lemon and herbs roast chicken

adapted from jamie oliver's:

1 whole chiceken

5-7 cloves garlic

fresh rosemary

1 lemon, juiced

salt/pepper to taste

olive oil

• preheat oven 220 degrees


• pound the garlic, rosemary, salt and pepper


• add olive oil and lemon juice in pounded ingredients


• arrange chicken in a casserole dish


• marinate chicken


• cover casserole dish with aluminium foil


• bake for 1 hour


• remove the foil and bake for a while until browned

**you can add boiled potatoes (in cold water bring to boil; simmer 10 minutes) when baking the chicken

blueberry muffins

another easy recipe by my sister...moist and fruity...

2 cups flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

blueberry filling/jam * can substitute with other fillings

• combine flour, sugar, baking powder and salt



• beat the milk, oil and egg



• add the wet ingredients to the dry ingredients. mix well (using spoon)



• spoon into the muffin cup 3/4 full



• spoon in the jam into the batter



• bake in a preheated oven 200 degrees for 20-25 minutes

**i mix the blueberry filling into the batter before putting them into the muffin cups

you can also top the muffin with a simple crunchy crumbs:

• butter



• sugar



• flour

mix together until becomes crumbs and top on the muffins before baking them

baked spaghetti

from my leftover spaghetti bolognese

spaghetti, cook until al dante

5 eggs

cheese

spaghetti sauce

dry mixed herbs

blackpepper

• whisk the eggs with the blackpepper and dry mixed herb


• add in the spaghetti and mix well


• put half of the spaghetti in a casserole dish


• layer the spaghetti sauce on top of the spaghetti


• then layer on top of it with the remaining spaghetti


• sprinkle the cheese on top of it


• cook in the microwave for 10-15 minutes

sweet mustard baked chicken

found this on allrecipes.com

i planned to make chicken sandwich, so i thought this could make a good filling...

the result...absolutely superb!!!!

4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.

In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper.

Place chicken in the greased baking dish, and pour the honey mustard sauce over it.

Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.

i only made 1 chicken breast...will surely make this again...it's so easy!!!

baked chicken

chicken (small pieces)

garlic, pounded

shallot, pounded

oregano, pounded

parsley, pounded

lime/lemon juice

olive oil

salt and pepper

tomatoes, sliced

potatoes, sliced

• marinate chicken with all the ingredients for about 20 minutes


• arrange the chicken pieces in a casserole dish


• layer on top of it with sliced tomatoes and potatoes


• baked in a preheated oven for 30-40 minutes or until cooked through


• serve with salad


• keep the leftover to make delicious chicken sandwich

simple fried popiah

my aunts always make this fried popiah during Hari Raya when people came to my late grandma's house for marhaban....

popiah sheets

frozen mixed vegetables >> thawed

shallots, garlic and dried shrimps >> pounded

• heat oil in pan, fry pounded ingredients till fragrant


• add in thawed mixed vegetables. add in a little bit of water if it is too dry


• fry until the vegetables are cooked. remove from heat. let cool a bit.


• seperate the popiah sheets. put the mixed vege on the sheet and roll the popiah


• fry the popiah until golden brown


• store the unfried popiah in freezer for later usage

Japanese tofu with egg

Japanese tofu mixed with cornflour and fry for a while, set aside

garlic, crushed

carrot, sliced

oyster mushroom

anchovies

blackpepper

oyster sauce

soy sauce

egg, whisked with a little bit of salt

corn flour mixed with water to thicken sauce

• fry garlic till fragrant


• add in water. let simmer


• add in anchivies ( you can use meat/chicken/prawn as well), carrots and oyster mushrom


• add in chillies, blackpepper, oyster sauce and soy sauce.


• add in corn flour mixture


• last, put in the egg mixture.


• remove and pour onto the fried Japanese tofu


• garnish with spring onion