Sunday, December 30, 2007
I was thinking to my self that, i become obsessed about cooking, baking and decorating the cake. But im not crazy yet though ^_^ . Every time i visit my friend i always try to make something to make them happy, but sometimes as usual i don't have enough time to spend in my kitchen, because i have my little princess, and she really want her Mom's attention all the time (well, almost all the time). Maybe someday i will make my own cake shop (homemade cake shop). yeah... maybe...by the way enjoy the cupcakes everyone.
Tuesday, December 25, 2007
Wednesday, December 19, 2007
- 2 seedless oranges
- 1/2 cup honey
- 1 1/2 tablespoon chopped fresh rosemary
- 2 tablespoon Dijon mustard
- 4 cloves garlic, crushed
- 1,5 kg chicken pieces, on the bone
- Fresh rosemary , to garnish
- Preheat the oven to moderately hot 200 degrees. Squeeze the juice from one orange into a bowl, add the honey, rosemary,Dijon mustard and garlic, and mix together well. Cut the other orange in half and then into 1 cm slices.
- Add the chicken and orange slices to the orange juice mixture. Season and mix well. Arrange the chicken and the marinade in the baking tray.
- Bake for 40-50 minutes, or until the chicken is golden, turning and basting half way through. Serve garnished with fresh rosemary.
Monday, December 17, 2007
Saturday, December 15, 2007
I made those cupcakes for my mothers group on Wed, i didn't spent too much time to decorated due to my grumpy baby ^_^ . Just simple flowers and some sprinkles to make it nice, i used royal icing instead of butter cream (less fat and dry so quick). for the recipe klick here.
Wednesday, December 12, 2007
This is beautiful and delicious dish for me, I usually marinated with rosemary or just salt and pepper, but i started to fell bored with those simple ingredients, so i browse my favorite recipe website and found this lovely thai lamb cutlets recipe, but i created the salad recipe my self.
- 8 Frenched lamb cutlets
- 100ml fresh lime juice (about 3 limes)
- 2 tbs fish sauce
- 2 tbs caster sugar
- 1 red chilli, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbs fresh chopped coriander
- Place the lamb cutlets in a large ceramic dish in a single layer.
- Whisk together the lime juice, fish sauce, sugar, chilli, garlic and coriander until the sugar dissolves.
- Pour half of the lime dressing over the lamb and turn to coat evenly. Cover with plastic wrap and refrigerate for 1/2 hour or until required.
- Heat a chargrill over a medium-high heat. Add the lamb, and cook for 3 minutes each side or until cooked to your liking.
serve with mango & cucumber salad (SourceFresh Living - October 2004 , Page 42
Manggo & Cucumber salad
- 1 mango,peeled , cut into thin wedges
- 2 lebanese cucumber, thinly sliced
- half bunch coriander leaves,picked, washed
- 1 tbs lemon juice
- 1 tbs olive oil
- 1 tsp fish sauce
Combine mango, cucumber and coriander leaves,lemon juice, olive oil and fish sauce in a bowl, serve with lamb. By : Ti
Monday, December 10, 2007
Chicken Buritto (Mexican)
- 1 tablespoon Oil
- 400g skinless chicken fillets, chopped
- 1 small onion, thinly sliced
- 4 Burrito Tortillas
- 1 tablespoon Burrito seasoning mix
- 1 cup water
- 1/4 lettuce
- 1 tomato, chopped
- 1 cup grated cheese
- 1/2 lemon
- Salsa sauce
- Heat oil, brown Chicken and onion over high heat for 5 minutes.
- Stir in buritto seasoning mix and 1 cup of water, simmer for 3 minutes.
- Open tortilla pack, throw away freshness sachet. Microwave tortillas in pouch for 1 minutes.
- Place lettuce leaves onto warmed tortillas. Top with Chicken mixture, tomato, cheese, salsa,drizzle of lemon juice and fold.
- 2 bunches English spinach, trimmed
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 100gr Mushroom
- Salt & pepper
- Wash and dry spinach leaves. Roughly chop.
- Heat 1 tablespoon oil in a large, heavy-based, non-stick frying pan over medium-high heat until hot.
- Add spinach and garlic. Toss until well coated.
- Cook, shaking pan, for 1 to 2 minutes or until spinach begins to wilt. Remove from heat.
- Add Mushroom, cook for further 2 minutes. Toss gently to combine. Drizzle with remaining oil and season with salt and pepper.
Friday, December 7, 2007
- 115g (1/2 cup) sugar
- 450 ml (2 cups) thickened cream
- 75 g(3/4 cup) Pecan nuts (i used pistachio nuts), toasted
- 2 tbsp icing sugar
- Heat the sugar and 75 ml/5 tbsp water in a small, heavy pan until the sugar dissolves. Boil rapidly until the sugar has turned pale golden. Remove the pan from the heat and leave to stand until the syrup turns a rich brown colour.( Important: Watch the caramel syrup closely after removing it from the heat. If it start to turn too dark, dip the base of the syrup remains very pale, return the pan to the heat and cook it for a little longer)
- pour 90 ml(6 tbsp of the cream over the caramel. Heat to make a smooth sauce. Leave to cool.
- Rinse a 450g loaf tin(pan), then line the base and sides with clear film (plastic wrap). Whip a further 150ml (2/3 cup) of the cream with the icing sugar until it forms soft peaks. Whip the remaining cream separately and stir in the caramel sauce and the toasted nuts.
- Spoon one-third of the caramel cream into prepared tin and spread with half the plain whipped cream. Spread half of the remaining caramel cream over the top, then top with the last of the plain cream. Finally, add the remaining caramel cream and level the surface. Freeze for 6 hours.
- To serve, dip the tin in very hot water for 2 seconds, invert it on to a serving plate and peel away the film. Serve sliced.
Hey... i made my first scones, it is simple ingredients and directions, but unlike bread, which requires vigorous handling, scones is a bit tricky, you can't handle them too much or your scones will be very tough, and must cook on high temperature,otherwise the raising agent won't work. Im quite happy with the result, soft texture inside (at least its not end up on the rubbish bin ;) ) even My Daughter like it too!. Very nice when you eat them hot or at room temperature with butter or jam. here is the recipe....
- 2 1/2 cups (310 g) self rising flour
- 1 teaspoon baking powder
- 40 g chilled unsalted butter,cut into small cubes
- 1 cup milk
- a pinch of salt
- Preheat the oven to 220 degrees C, lightly grease the baking tray or line it with baking paper.
- Sift the flour, baking powder, salt into a bowl.
- Rub in butter briefly and lightly with your fingertips until the mixture is crumbly and resembles fine breadcrumbs (mixing in 1 tbs of sugar at this stage will lessen any floury taste).
- Make a well in the centre. Pour in milk and mix with a flat-bladed knife, using a cutting action, until the dough comes together in clumps. Rotate the bowl as you work.
- With floured hands, gather the dough together ( should feel slightly wet and sticky) and lift out onto a lightly floured surface. Do not knead or the scones will be tough.
- Pat the dough out to 2 cm thick. Using floured 5cm cutter, cut into rounds. gather the trimmings and, without handling too much, press out and cut out more rounds.
- Place close together on the tray and brush with milk. Bake for 12-15 minutes, or until well risen and lightly golden.
Wednesday, December 5, 2007
- 6 firm ripe tomatoes, coarsely chopped
- 3 Lebanese cucumbers, coarsely chopped
- 1 red onion, sliced into rings ( i skip this)
- 1 red capsicum, halved, deseeded, coarsely chopped (i used green and red)
- 200g marinated Greek olives
- 220g marinated feta cheese, coarsely chopped
- 1 tsp dried Greek oregano
- 1 tsp salt
- 125ml (1/2 cup) olive oil
- 60ml (1/4 cup) white vinegar
- Combine tomato, cucumber, onion, capsicum, olives and feta in a salad bowl. Sprinkle with oregano and salt.
- Whisk together the oil and vinegar in a jug. Drizzle the salad with dressing and toss to combine. Serve immediately.
Notes & tips:
Make this recipe just before serving. Dried Greek oregano is available from delicatessens. If it's unavailable, you can use regular dried oregano instead.
Source: Australian Good Taste - April 2006 , Page 47