I AM COMING BACK
To be completely honest, my passion for cooking dropped a little and I hope to be able to recover it in 2008.
I've been looking into many bloggs to give me inspiration and will try to post something delicious soon.
This is a place for me to share with you all my amature culinary criations... where we can exchage recipes, tips and priceless cake decoration ideas. Sit back, relax and enjoy the wonderful taste of life! This space welcomes anyone who value friendship, cooking and simple way of living.
GRILLED BEEF ROUND STEAK WITH MUSHROOM SAUCE AND VEGETABLES
PORK BURGER WITH SALAD IN A ITALIAN BREAD (PANI DI CASA)
GRILLED CHICKEN, RICE AND VEGETABLES MEDLEY
PASTA WITH TUNA SAUCE, COTTAGE & PARMESAN PASTE AND SALAD WITH VINAIGRETTE
GRILLED CHICKEN, MASH POTATO WITH CHICKEN GRAVY AND VEGETABLES
PASTA WITH TOMATO SAUCE SERVED WITH WHITE FISH FILLET IN SAUCE
PAN FRIED VEAL STEAK WITH MUSHROOM SAUCE SERVED WITH ROASTED POTATO AND GREEN SALAD
GRILLED PORK CHOPS WITH SCALLOP NOODLES & VEGETABLES SOUP
PORK CHOPS WITH SWEET SOY SAUCE.
SAUCE: 2 tbs brown sugar
2 tbs mirim (Japanese sweet wine)
4 tbs soy sauce
Add ingredients to a pan and simmer until reduced to half and becomes thick.
Serve with rice and stir fried greens with hoisin sauce.
GRILLED RUMP STEAK WITH CHEESE SAUCE ON VEGETABLES
SAUCE: 1/2 cup milk
2 cheese slices
1 tbs grated parmesan
black pepper / salt to taste
Boil milk and add cheese slices stirring until melted. Add parmesan and season to taste. Serve with boiled vegetables.
4 x 120g rump steak
4 middle bacon rashers
Paste made with: 2 garlic, 1/2 tsp salt, 1/2 tsp paprika and black pepper
Season steaks with paste and wrap each with bacon securing it with toothpicks or string. Let it marinade for 1 hour. Pan fri steaks for 2 minutes each side in a very hot frypan. Cook steaks in a preheated 180 degrees oven for about 10 minutes or until done. Meanwhile make the gravy: In the frypan used to grill steaks add 1 cup chicken stock (I made my from cubes), 1 tsp soy sauce and let it boil scraping the pan. Mix 1 tsp of cornflour into a little water and add to the boiling stock with 2 tbs chopped fresh parsley and cook until thickened.
Serve steak with steam carrot/green peas, garlic spinach and my delicious roasted potato which I posted recipe yesterday. Drizzle gravy over steaks.
!!!!YOU WILL BE WISHING FOR MORE!!!!
COLD PEANUTTY NOODLE SALAD
2 portions cooked scallops noodles
sliced carrot
sliced & seeded cucumber
sliced red capsicum
shredded iceberg lettuce
DRESSING - HEAT IN MICROWAVE until softened:
1 tbs smooth peanut butter
1 tsp soy sauce
3 tsp rice vinegar
chopped garlic to taste
1 chopped chili
3 tbs milk
Take out of microwave and stir to combine. Add 1/2 sachet of "equal, artificial sugar" and more milk if necessary until "pouring" consistency.
Mix all ingredients of salad, pour dressing over and mix until all combined.
Today I added 1 boiled egg to each serving for a protein boost.
These salad is very satisfying and an excellent choice for a light lunch to a hot summer day
Today these cupcakes were waiting for my kids... And as soon they arrived from school, each of them ate about two of it... And they were finger licking!!! The cupcake recipe is one without egg I posted here before... Very easy, cheap and delicious! When they were cooled, I just spreaded some hazelnut & chocolate cream on top and added some chopped walnuts.
BAKED POTATO & MUSHROOM WITH PAN FRIED CHICKEN
Slice washed potato (with skin)into very thin slices, add just a touch of olive oil, season with salt and pepper. Bake in a 200 degrees oven for about 20 minutes.
In another pan, saute mushrooms and garlic in olive oil and cook for about 5 minutes. Add fresh chopped parsley and juice of 1/2 lemon. Season with salt & pepper.
Mix mushroom with baked potato and return to oven for about 10 minutes.
Meanwhile panfry marinated chicken breast until just cooked. MARINADE: OXO chicken stock cube crumbled, chopped coriander, garlic and olive oil.
ABSOLUTELY SCRUMPTIOUS!!! I JUST WANT TO DO IT AGAIN...
REFRESHING FRUIT SALAD
These one is to please my son "TUA". He just love fruits and when I do fruit salads... He just attack it and I cannot keep it up with the production. In this one I put: ORANGE, WATERMELON, KIWI, GRAPE, PINEAPPLE AND MANGO. I then sprinkled 1 tbs caster sugar on top and let it sit in the fridge for about 1 hour to produce its own juice. SUPER REFRESHING AND YUMMY... HEALTHY AS WELL!
GRILLED CHICKEN WITH PUMPKIN & BROCCOLI STIR FRY SERVED WITH GINGER RICE
RICE: Add fresh grated ginger together with water when cooking rice. It gives a wonderful aroma and taste... Authentic Asian rice!
STIR FRY: chopped butternut pumpkin, garlic, broccoli and Chinese broccoli. Stir fry in wok with oil spray until cooked but still al dente. Add a mixture of 1/2 cup chicken stock made with 1 stock cube crumbled (oxo), 1 tsp soy sauce and 1 tsp cornflour. Mix until sauce thickened. Add 2 tsp sesame oil to give an strong and delightful smell/taste. Serve with grilled chicken breast and rice.
BEANS AND LENTIL SOUP
Olive oil, onion, carrot and celery (all chopped in small pieces). Saute in a pan until translucent. Add 800g canned chopped tomato, 1 LTR chicken stock and 1/2 cup dry brown lentil. Cook for around 40 minutes or until lentils are soft. Add 400g canned canneline beans and cook until heated through. Season to taste and serve sprinkled with parmesan cheese and garlic toast on the side.