November 10th, 2012
After spending some hours and a kids party late morning, I wasn’t in much state to make any lunch. Thank goodness hubby is out to meet a friend about dog, and Little Bee had something to eat at the party so I just had to think about me.
Some smoked salmon and rocket leaves would do me just fine.
So Little Bee and I stopped at the local supermarket on the way home and I chose some black peppered smoked salmon.
Little Bee asked me what it was for and I told her I was going to make salad for myself for lunch. Hearing that, Little Bee said that she also want some fish with salad for lunch… actually, she insisted that she will have fish and salad for lunch… so, I bought for her some honey roasted salmon.
When we got home, I put some salad leaves in her bowl and broke the honey roasted salmon into pieces and sprinkle it on to the salad. I left it plain without any dressing.
For me, I made a little dressing with 2 tbsp balsamic vinegar, 2 tbsp olive oil and 1tsp sugar. Just whisked them together and sprinkle it on my salad.
Mama and Little Bee had nice salmon salad and watched Scooby-doo DVD.
What’s for your lunch today?
April 9th, 2012
This is so easy and yummier than a canned soup! Is it as easy as opening a can? Maybe not but it’s more satisfying as you definitely know what you put in the pot
3tbsp olive oil
1 carrot, diced
1 stalk celery, diced
1 onion, diced
3 cloves garlic, minced
2 can chopped tomatoes
600ml chicken stock
2 bay leaves
Handful of fresh basil
200ml double cream
- Heat oil over medium heat and add carrots, onion and garlic. Cook for about 10 minutes, until the diced carrot is softened.
- Add the chopped tomatoes, chicken stock and bay leaves. Leave it to simmer for about 20 minutes.
- Add basil and cream, discard the bay leaves and puree with hand held blender until smooth.
Seriously… that is it! It’s ready to be served. This should serve six. There is only two and a half of us in this household but I made extra so I could freeze it for another day when I’m too tired to cook dinner
March 13th, 2012
It is getting warmer outside but I’ve just started to discover how easy it is to make chicken stock and thus, how easy it is to make soup! OK, it’s not as easy as opening a can and pouring it into a pot onto a stove… but making your own seems to be a bit more satisfying.
When I was younger, my favourite soup was mushroom soup, and after making it my own on Saturday, I do think it is still my favourite! The only thing is, I will only be making it when Hubby is not around as he hates mushrooms and will keep going on and on about the existence of mushroom in the house… like he did when he realized I put mushroom stems in my chicken stock… which he’s been consuming without complaints until now!
Saturday evening, Hubby was out with his camera with his mates, so, Little Bee and I enjoyed a nice pot of mushroom soup… mmmmmmmm….
I found the recipe here and it is undoubtedly YUMMY!
250g white button mushrooms
250g brown button mushrooms
3 cloves garlic
5 sprigs of fresh thyme
1tbsp olive oil
3 bay leaves
1tsp Worcestershire sauce
300ml chicken stock
1tbsp flour, dissolved in 1tbsp water
150ml double cream
Dash of nutmeg (which I sometimes forget! But it still tastes YUMMY!)
- Remove the stems from the mushrooms (and keep it aside to make chicken stock) and finely chop them with garlic and thyme.
- Heat olive oil in a sauce pan and add the chopped ingredients, bay leaves and Worcestershire sauce. Cook over medium heat until the moisture from the mushrooms disappears.
- Add chicken stock, stir and bring to boil. Reduce heat and simmer for 10 minutes.
- Add in the diluted flour and stir constantly until the mixture thickens.
- Add double cream and milk and nutmeg and bring to a simmer. Turn off the heat and the soup is ready!!
Little Bee and I had it with bread as I think it’s the best way to have soup… dipping bread in it
Oh! And I didn’t add any salt to my soup as I think there’s enough salt in my chicken stock but obviously you could add salt and freshly ground pepper to taste!
January 2nd, 2012
A few weeks ago, Little Bee and I went to a Malaysian Christmas Meetup gathering with Alice. For starters, there was chicken wings and Little Bee really tucked into them, sucking the bones and all! So this is my attempt to replicate when I saw this recipe.
Sticky Chicken Wings
750g chicken wings
1 tbsp vegetable oil
3 inch cinnamon stick
2 star anise
3 dried chillies
3 tbsp light soy sauce
1 tbsp sweet soy sauce
1 tbsp sugar
1 tbsp ginger, minced
- Remove the wing tips and cut the wings into two pieces.
- Heat the oil on moderate heat and add the chicken wings when the oil is really hot. Cook the chicken wings until they are golden and add the cinnamon stick, star anise and dried chillies. Reduce the heat and cook for a further couple of minutes until fragrant.
- Add the light soy sauce, sweet soy sauce, sugar, water and ginger. Stir and bring the sauce to simmer. Cover and let it simmer for a further 10 minutes.
- Increase the heat slightly and uncover. Stir it occasionally until the sauce is reduced to a thick glaze. The wings are now ready to be served. ENJOY
August 21st, 2011
I was just going to get a box when I was at the shops the other day… but then changed my mind. I was thinking ‘Seriously I can make this myself’… and I did
2 slices of white bread, toasted
1tbsp of freshly chopped chives
2tbsp plain flour
2 eggs, beaten
3 boneless chicken breasts, cut into bite size pieces
- Preheat oven at 200C, gas mark 6
- Break the toast into pieces and put them in the food processor together with the chives. Once they are chopped fine, put the breadcrumb mixture in a bowl and put them aside.
- In another bowl, mix the flour and paprika together.
- Put the chicken pieces one by one, into the flour mixture, then eggs and lastly breadcrumbs. Place the breadcrumb covered pieces onto a baking tray and place it into the middle of the oven for 15-20 minutes.
- Serve it with some tomato sauce or mayonnaise.
September 14th, 2010
And what goes nicely with rustic bread? Lots…
One of them is leek and potato soup. Easiest soup ever to make!
3 leeks, chopped
3 large potatoes, cut into chunks
2 cubes chicken stock
> Put all the ingredients in a pot, with the water covering the chopped up leeks and potatoes. Bring it to a boil. Reduce the heat and let it simmer until the leeks and potatoes are soft.
> Using a hand blender, blend until the soup is nice and smooth.
That’s it really. Enjoy!
July 11th, 2009
200g plain flour
2tbsp butter, softened
4 onions, cubed
1 inch fresh ginger, peeled and diced
500g lamb mince (can be substituted with beef, chicken or mutton mince)
2tbsp ground cumin
1/2tbsp chilli powder
1/2tbsp garam masala
1/2tsp ground black pepper
4tbsp coarsely chopped corriander leaves
1 green chilli, diced
- > Start by making the dough.
- > Combine flour, salt, sugar and butter in a mixing bowl and mix with your fingertips.
- > Add milk and mix to make a pliable dough.
- > Knead the dough for about 10 minutes on a lightly floured surface, until it’s smooth and elastic.
- > Roll the dough into a cylinder and divide into 5 equal pieces.
- > Roll each piece into a smooth ball, coat it with butter. Place them in a bowl and cover.
- > Leave the dough to rest for at least 1 hour.
- > While dough is resting, make the filling.
- > Heat the oil and fry the ginger and half the onion for a couple of minutes.
- > Add mince, cumin, chilli powder, garam masala, pepper and salt and stir-fry until the meat is browned.
- > Transfer the filling into a dish and add the rest of the onion, corriander and chilli. Mix well and let it cool
- > Place a doughball on a clean tabletop, lightly drizzled with butter.
- > Flatten the doughball evenly with your palm and stretch it out as thinly as possible.
- > Divide the filling into 5 portions.
- > Place one portion in a bowl and add 1 lightly beaten egg and mix.
- > Place the filling in the center of the circle. (see the picture below)
- > Fold the dough over the filling to make a nice neat package. (see the picture below.
- > Heat a frying pan over low heat and drizzle a bit of butter.
- > Transfer the murtabak on to the pan and cook each side until golden brown on the outside and the filling is cooked.