Our little man is 9 today
Thursday, 3 April 2014
Monday, 24 March 2014
Korean sweet potato noodles (stir fried noodles) tossed with loads of veges, perfect for side dishes or eaten as a meal.
Korean Glass Noodles, Japchae
I pack of sweet potato noodles
2 cloves garlic, finely chopped
1 onion, sliced
200 g baby spinach, parboiled
1 carrot, julienned
2 scallions, chopped
1/2 cup chopped chinese cabbage
1 cup mushroom
2 tbsp olive oil
2 tbsp sesamwe oil
3 tbsp soy sauce
Salt to taste
Sesame seeds (optional)
Cook noodles according to package directions. Drain and keep aside.
In a large wok, heat olive oil and sesame oil over medium heat. Add sliced onion and chopped garlic, saute for about 1 minute.
Add rest of vegetables and cook for 4-5 minutes or util the vegetables are half-cooked.
Turn heat to low and add cooked noodles, soy sauce and the remaining sesame oil.
Combine all and cook for another few more minutes.
Add salt and soy sauce if needed.
Sprinkle with sesame seeds and serve warm as a meal or cold as side dishes
Sunday, 16 March 2014
Saturday, 15 March 2014
I can't really decide, was it a tart or was it a cake. Either one, it's a hit.
1 cup all purpose flour
1 cup sugar
4 oz butter (softened)
1 tsp baking powder
2 cups blueberry (if frozen, thaw and drain first)
Confectioner's sugar for dusting
Preheat oven at 350*F.
Lighlty butter springfoam pan.
In a mixer bowl, add butter and sugar. Beat on medium high until light and fluffy, add egg one at a time. and beat well until well blended.
Add flour and baking powder, beat slowly until smooth.
Pour batter into the prepared pan. Spoon the berries over the batter.
Bake for about 45 mins or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool. Carefully slice a thin knife around the edge to release the cake from the pan. Transfer to a serving dishes and dust the cake with the confectioner's sugar before serving.
Original recipe from : Blueberry Cake, Simply Recipes
Monday, 10 March 2014
Another comfort food that I've promised for Miss Teen.
Creme au Chocolat au Multi Delices
Ingredients: (Make 6 pots)
120 g cooking chocolate (50%)
30 butter, room temp
2 egg yolks
35 cl cream
30 g icing sugar
20 g cocoa powder
Metl chocolate in a bain marie. Put aside. Add softened butter into the chocolate.
Heat half of the cream, add into the chocolate mixture.
In another bowl, beat egg yolks, icing sugar and cocoa powder. Pour slowly into the chocolate mixture. Add the rest of the cream and whisk until the mixture well blended.
Pour the mixture into the pots, pour some water in the reservoir and select program number 3 and "cook" it for 25 mins.
Serve warm or let it sit in the refrigerator for at least 4 hrs before serving.
Sunday, 2 March 2014
Got my new yogurt maker from Seb Multi Délice. A new gadget in the kitchen mean a new toy for me to play around. Stay tune for more recipes.
Créme Brulée with Multi Delice Yogurt Maker
Ingredients for 12 pots:
10 cl milk
1 vanilla bean, halved
140 g sugar
1 liter fresh cream
Sugar for caramelized
Place cream, milk and vanilla bean into a medium saucepan, set over medium hig hear and bring to boil. Remove from hear and allow to sit for at least 10 minutes. Remove the vanilla bean, dry it and and reserve for another use.
In a bowl, whisk together sugar and the eggs until well blended. Add the cream mixture little at a time, stirring continually. Pour the liquid into the yogurt pots. Place the pot in the machine and select the program.
Let the crème brulée cool down in room temp, and refrigerate for at least 2 hours before serving.
Just before serving, sprinkle sugar evenly on top. Using a torch, melt the sugar until it form a crispy top.