Mixed Veggies Quiche

Ingredients:

Parmesan Cheese - grated

4 Eggs

1 cup of milk

Spinach

Baby Corn

Carrot

Egg Tofu

Mushroom

Feta Cheese

Cream Cheese 

Olive Oil to fry

Salt and Pepper to taste

Oregano and Parsley to season

Methods:

Pre-heat oven at 170C

Stir fry Spinach, Baby Corn, Carrot, Egg Tofu, Mushroom, Feta Cheese & Cream Cheese for 5 minutes. Salt and Pepper to taste

Put the stir fried ingredients in casserole dish

Whisk eggs and milk and pour the mixture on top of the stir fried ingredients in the casserole dish

Put in the oven for 15 minutes

Take out and sprinkle cheese on top of the ingredients 

Sprinkle oregano and parsley on top

Salt and pepper to taste

Bake for 30 minutes

Serve warm

Sizzling Grilled Mussels

Ingredients

Mussels - Scrubbed and de-bearded (buy the one in pack that already left with half shell, if not you've got to stir cook it until it's open)

Garlic - chopped

Butter - cut into small cubed

Olive Oil

Parmesan / Cheddar Cheese - grated

Parsley - chopped

Salt and Pepper to taste

Methods:

Pre-heat oven for 170C

Arrange mussels on a grill dish

Spray olive oil on top of opened mussels

Sprinkle cubed butter on top of mussels

Sprinkle grated Parmesan / Cheddar on top of  mussels

Sprinkle chopped parsley on top of mussels

Sprinkle salt and pepper to taste

Put grill dish in the oven and keep for 20mins

Serve warm

New York Cheese Cake Recipe

This is the first time I tried making cheese cake. It is nice because it's not so sweet but somehow I have to improve on the texture so that it will be more creamier. Anyway, happy trying!

Ingredients

15 crackers, crushed - I use Marie Crackers

30 g butter, melted

896 g cream cheese

300 g white sugar

180 ml milk

4 eggs

230 g sour cream - I use Yogurt for more healthy result

15 ml vanilla extract

30 g all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

In a medium bowl, mix cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Lemon Meringue Angel Food Cake with Lemon Curd

I have balance of white eggs from this, so to not to waste it, meringue is the best idea (Thanks John for the perfect Meringue!)

Ingredients

• 12 egg whites
• 1-1/2 cups sugar, divided
• 1 cup cake flour
• 2 teaspoons cream of tartar
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 jar (10 ounces) lemon curd
• 
  MERINGUE TOPPING:
• 4 egg whites
• 3/4 teaspoon cream of tartar
• 1/2 cup sugar

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
• Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
• Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
• For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake. Bake at 350° for 15-18 minutes or until golden brown. Refrigerate leftovers.

Lemon Curd:

Ingredients

• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Caramel Pudding

It is a fact: I love caramel, and on pudding? It's a bless!

Ingredients

Caramel:

40g sugar

10ml hot water

Custard:

200ml fresh milk

10g sugar

½ tsp vanilla essence

1 whole egg

2 egg yolks

30g sugar

Methods: 

Caramel: 

1. Melt sugar in a sauce pan, stir until golden brown. 

2. Once it starts bubbling, stir in hot water then remove from heat.

3. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. 

4. Swirl the mould to coat bottom of mould when the caramel is still hot. 

5. Set aside for later use.

Custard: 

1. Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. 

2. Turn the heat off and set aside for later use.

3. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended.

4. Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. 

5. Cover tray with aluminium foil. Bake at preheated oven, 140ºC for 25-30 minutes.

6. Turn the heat off, let puddings stay in the steamer or oven for further 10 minutes.

7. Chill before serving.

Tips:

To produce smooth texture custard, the mixture must be strained to remove bubbles then pour into mould gently.

DIY Steam Boat

We change our habit of barbecuing on Saturday this week to steam boat. Once in a while it's nice to change. I love doing steam boat, especially on rainy days. It is simple and doesn't require much. here is the recipe if you want to try it!

Ingredients:
- slice of beef / chicken (as you prefer)
- mussels
- octopus
- tiger prawns
- fish balls
- quail egg
- napa cabbage / chinese cabbage
- enoki mushroom
- kai-lan (chinese brocolli)
- egg tofu
- baby corn

Soup
- water
- 4 tbsp chicken stock
- 1 sup bunjut (soup ingredients)
- napa cabbage / chinese cabbage

Sauce
Chili and garlic sauce with chopped coriander leaves

Pineapple Upside Down Cake (ala Betty Crocker)

I've been craving for Pineapple Upside Down Cake for so long since I watched one of Desperate Housewives episode where Bree baked Pineapple Upside Down Cake for Gabby. So yesterday, I bake it! I get Betty Crocker's recipe and try it. Simple and easy. I change the recipe here and there, and next time should lessen the sugar as it is super sweet. But anyway, it is nice! (even I have to say it myself) For the first trial I feel impressed... (chuckles)

Pineapple Upside Down Cake (ala Pixie)

Ingredients
- 1/4 cup butter or margarine

- 2/3 cup packed brown sugar

- 9 slices pineapple in juice (from 14-oz can), drained

- 9 maraschino cherries without stems, if desired

- 1 1/3 cups Gold Medal® all-purpose flour

- 1 cup granulated sugar

- 1/3 cup shortening (I use cream cheese)

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon salt

- 3/4 cup milk

- 1 egg

Step 1 - Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

Step 2 - In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Step 3 - Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Happy Trying!

Indonesian Chicken with Green Beans

Ingredients
6 skinless, boneless chicken breasts, cubed
Juice of 1 lime or lemon
4 tablespoons olive oil 1 tablespoon soy sauce
10 cloves garlic, minced 2 teaspoons brown sugar
1 tablespoon ginger root, minced 2 teaspoons turmeric
1 small onion, chopped 1 teaspoon salt
1 pound green beans, chopped 1/2 cup water

directions
Prep: 45 min
1 - In a skillet over medium-high heat, saute the chicken in 2 tablespoons of the olive oil until cooked through
2 - Set aside
3 - Heat the remaining 2 tablespoons of olive oil and saute the garlic, ginger and onion until soft
4 - Add the green beans
5 - Stir until the beans turn bright green
6 - Add the lime (or lemon) juice, soy sauce, brown sugar, turmeric, salt and 1/4 cup of the water
7 - Slowly add the remaining water if necessary, although the sauce should not be watery
8 - Add the chicken pieces and stir until the chicken is completely covered with sauce
9 - Serve over rice.

Bobotie with Yellow Rice

I have been such a difficult (aka bad ass) girl lately, so last night I cook South African's dish for John, Bobotie with Yellow Rice and Sambal Ikan Bilis.

Breakfast pizza

When He is Not Around..

we cook simple calamari and egg pizza

Dear Chocolate Chips Muffin

I decided to feast on you this morning.

Salad Recipe that You Should Try

1. Fattoush (Lebanese Salad)
_________________________________________________________________________

Ingredients
1/2 Lebanese round bread (pitta), toasted
3 medium firm tomatoes, washed and chopped
3 slender cucumbers (250g\9 oz), washed and chopped
3 medium radishes (250g\9 oz) (1 cup), washed and chopped
4 spring onions, washed and coarsely chopped
1 medium onion (1/4 cup), roughly chopped
1/2 cup lemon juice
2 cloves garlic, crushed with a pinch of salt
1/2 teaspoon dried mint
2 tablespoons vinegar
1/2 cup olive oil
1 cup coarsely chopped fresh mint leaves
1 cup coarsely chopped parsley
1/2 cup coarsely chopped sweet green pepper
1 teaspoon salt
8 crisp cos (2 cups) lettuce leaves, torn into bite size pieces


Preparation
1. Break toasted bread into small pieces and keep aside.
2. Wash the chopped mint, parsley and purslane, then drain well.
3. Mix crushed garlic with salt, oil, vinegar, dried mint, lemon juice and ground sumac and keep aside.
4. Put all ingredients in a serving bowl. Add toasted bread pieces and dress with garlic mixture, mix well.
5. Serve Fattoush if you wish garnished with additional toasted bread

barbecue night & roasted king mushroom

We were so tired of eating outside (account balance reached red zone), decided to barbecue. And I need to try a new recipe which is Roasted King Mushroom with cheese and paprika. I'm lovin' it!

king mushroom sprinkled with cheese, paprika, salt and rosemary

marinated lamb, sausages and chicken

salad with olives, creme cheese, and mushrooms

chicken getting ready

the super chef

enjoy!

Welsh Rarebit Myth Buster

Myth: He CANT cook

Myth Buster: Look at these pictures

  

  

Fact: Welsh Rarebit; totally delicious

 

and sirloin steak with cheese onion sauce for me!

dankie my liefde

Quiche Ratatuille ermmmm yummy

Quiche Ratatuille and Chocolate Brioche

Buy one Quiche Ratatuille and Chocolate Brioche, make a cup of coffee, scoop it into your mouth for breakfast, chomp chomp chomp, heaven....

Ratatouille Quiche


9 inch unbaked pie shell
1 egg white, slightly beaten

Filling:
1/4 cup of salad oil
1/2 cup of chopped green pepper
1/2 cup of chopped onion
1 garlic clove, crushed
1 small zucchini (1/4lb) scrubbed and cut crosswise into 1/4 inch thick slices
1 small eggplant(1/4 lb) cut into 1/4 inch slices, then into quarters
3/4 teaspoon of salt
a dash of pepper
1 ripe tomato, peeled and cut into 8 wedges
1 1/2 cups of natural Swiss cheese, grated (6 ounces)
4 eggs
3/4 cup of half and half or light cream
1/8 teaspoon of ground nutmeg
1 tablespoon of chopped parsley

Brush the inside of pie shell with egg white, refrigerate. Make filling: In hot oil in large skillet, sauté the green pepper, chopped onion, garlic, the zucchini and eggplant, stirring frequently until tender about 5 minutes. Sprinkle with 1/2 teaspoon of salt and pepper. Place tomato wedges on top, simmer, covered, over low heat, for 5 minutes. Set aside. Preheat oven to 375ºF. Sprinkle cheese over bottom of pie shell. In a medium bowl, with wire whisk or rotary beater, beat eggs with half and half, 1/4 teaspoon of salt, nutmeg and pepper just until combined, but not frothy. Drain ratatouille, arrange attractively over grated cheese in bottom of prepared pie shell. Pour egg mixture over the vegetables. Bake, placed on lower rack in oven, 35 minutes or until custard is puffy and set in center. Cool on wire rack for 10 minutes before serving. Serve warm, sprinkled with 1 tablespoon of chopped parsley. Makes 8 servings

Tips to have nice BBQ Chicken

1st important thing is marinating. Be creative, don't limit yourself with the recipe. My favorite marinate ingredients are:

1. Olive Oil

2. Vinegar

3. Lemon. Lots of lemon juice

4. Black Pepper

5. Salt

6. Rosemary

7. Lea & Perrin's seasoning

mix everything with chicken

then...how u control the fire. keep on turning the chicken. it is roasted not burnt!

wallah!!!! the result

fish head curry for love one

During recent Chinese New Year, we visited one of our friend's house for dinner, and his mom make fish head curry. John then dare to complain to them that I never make him that. So, last week while doing our groceries, I saw a fish head, then it just pop on my head that maybe I can make him one.

Today, I woke up..doing some exercise (which is lying on the sofa and watch TV) and check on fish head recipe on the net. I am lucky that I already bought all the ingredients last week. So I am almost complete. it so easy really but maybe it is because i always watch my grandma doing it. And thanks also to John who do bit of helping by making me coffee and not to forget our cat Snow White that keeps me alert all the times cos she keep on coming to the kitchen checking on the fish head.

coffee by John

Snow White trying her luck

With lots of love that I put together in the dish, Mr Boyfriend commented that it is the best Fish Head Curry he ever tasted. I doubted that, but it is indeed a good a try. Here the recipe, happy trying!

The Ingredients

Fish Head

Ingredients
1. 600g fish head (any kind will do)
2. 8 Lady Fingers
3. 2 chilies (cut into halves)
4. 1 tomato
5. 1 1/2 pack of fish curry powder
6. mixed spices
7. 1 cup coconut milk
8. curry leaves
9. salt
10. 4 shallots and 1 halve garlic (grind)
11. 4 shallots and 1 halve garlic (slice for saute)
12. Tamarind juice


- put curry powder in a bowl together with 1/2 cup of coconut milk, grind shallots and garlic mixed and tamarind juice
- heat the oil and saute shallots and garlic slices till turn to golden colors, put mixed spices and curry leaves
-put the bowl ingredients, slow the fire and cover the pot for 10 mins

-put some water and the balance coconut milk
- after 5 mins put fish head, tomatoes, lady fingers and chilies inside.
-salt to taste


serve for 4 peoples

yummy yummy

Tiring Day In The Kitchen

Saturday, 13th Feb 2010

Tomorrow is Lunar New Year, I supposed to go back hometown, but the PLUS Highway must be hell of traffic. So plan to go back tomorrow morning at 5am. Since all of us at home, John wants to paint the staircase wall since it look so bad compare to the living room new painted wall. Since i am having really bad back pain since last week, I decided not to help. (hahahahha I am so bad). But i make it up by cooking S.African Dishes for him. I made Yellow Rice and Sosaties. Both are South African's dishes that are originated from Malaya.

Yellow Rice with Raisins

Sosaties

While I am preparing the dishes, Dhia being so helpful. She chats with me and playing with the ingredients. Keeping me company. and the next thing i know, she fell asleep on the kitchen top. Maybe so tired of talking and playing. So Sweet.

I am flying in my dream