Description:
I made this for dinner the other night. I wanted to deviate from my usual lamb recipe of marinating/rubbing the meat with garlic,salt, oregano and rosemary so I tried this.

Ingredients:
4-6 lamb chops
1/4 cup parsley
1/2 cup chopped pecans
1 tablespoon rosemary
2 cloves of garlic, chopped finely
1/4 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon of coarsely ground black pepper
3 tablespoons of dijon mustard

Directions:
1. Combine pecans, parsley, rosemary, garlic, bread crumbs, salt and pepper in a food processor. Process until finely chopped.
2.. Add oil on the roasting tin. Roll the chops on the tin so they'll be lightly coated with olive oil.
3. Preheat the oven to 200 degrees celsius.
4. Rub each chop with mustard then coat it with the pecan mixture on both sides.
5. Arrange the chops in the roasting tin and place in the oven for about 20 minutes.
6. Serve with roast veggies.

Description:
I was meant to visit my one of my bestfriends in Singapore at the end of the week but I had to change my plans. No chilli crabs and cereal prawns for me until next month, I guess... but that doesn't mean that I can't make myself some quick and easy Char Kway Teow.

Made this for dinner tonight. :)

Ingredients:
canola or peanut oil
3 cloves garlic
1 medium onion
3 red chillies
1 bunch of chives, cut into 3 cm pieces
300 grams pork, sliced thinly
200 grams prawns
400 grams rice noodles

2 tbsp dark soy sauce
4 tbsp light soy sauce
pinch of sugar
1 tbsp rice wine vinegar
3 eggs lightly beaten

a handful of bean sprouts

Directions:
1. Stirfry garlic, chilli and onion in a wok. Add the pork and stirfry until browned. Add prawns and toss constantly until cooked through.
2. Pour the combined eggs and vinegar into the work and toss.
3.Add the cooked noodles (drain the water after cooking and make sure that they're dry before adding them into the wok), chives, soysauce and sugar.
4. Toss in the bean sprouts and stir fry for a couple more minutes.
5. Serve immediately. :)

Ingredients:
4 white fish fillets
olive oil
oregano or thyme or both
salt
garlic
lemon

mashed potatoes and veggies on the side

Directions:
1. Preheat the oven to 220 degrees celsius.
2. Brush the fish fillets with olive oil then rub with salt, garlic and thyme or oregano.
3. Lay the fillets on a baking dish and squirt some lemon juice on them.
4. Baked for 15-20 minutes. Check on them regularly cos I think cooking time varies depending on the oven. We have an old oven at home so I used the bottom convection for 10-15 minutes and changed it to the top convetion for another 10 minutes.
5. Serve on a bed of mash and veggies. I fried the mushrooms and zucchini in butter for this recipe.

Description:
I made breakfast for my flatmates today and whipped up some yummy huevos a la flamenca. :) It was a hit and I got asked what I'm making for dinner. Haha.

Ingredients:
olive oil
3 cloves of garlic
1 onion, finely chopped
2 bacon rashers
1 chorizo
a tin of crushed tomatoes
1/2 tsp paprika
half a capsicum
1 zucchini
4 eggs
salt and pepper to taste
paellera/cazuela/oven proof fry pan

Directions:
1. Fry onion and garlic in olive oil until cooked.
2. Add bacon slices and fry for 3 minutes.
3. Add tomatoes and paprika. Stir well. Season with salt and pepper.
4. Fold capsicum and zucchini into the mxture.
5. Make 4 indentations and break in the eggs. Leave the yolks whole.
6. Bake in 200 degrees celsius for 10 minutes or until the eggs have just set.

7. Heat another pan on the cook top and fry chorizo slices until a bit crispy.
8. Put chorizos on top of the dish and serve.

Description:
for Rosey :)

Ingredients:
2 1/2 cups self raising flour
1 cup caster sugar
1 cup milk
2 eggs
150 grams butter
1 teaspoon vanilla essence
1 punnet of blueberries


Directions:
1. Preheat the oven to 200 degrees celsius.
2. Butter the muffin tray lightly.
3. Melt the butter in low heat and cool.
4. Sift the flour into a glass bowl. Combine sugar with the four.
5. Combine milk, lightly beaten eggs and vanilla essence in a separate bowl.
6. Make a well in the center of the flour mixture. Pour the milk mixture into the bowl. Add the melted butter. Fold the mixture gently then add the blueberries.
7. Divide the batter evenly among the holes in the muffin tray.
8. Bake for 20-25 minutes.

Description:
This recipe's my own. Now you can make it too. :)

Ingredients:
Ingredients:
200 grams cooking chocolate, coarsely chopped (I prefer dark)
125 grams unsalted butter
1 cup brown sugar
4 eggs
2 tsp vanilla extract
1 cup sifted plain flour
1/2 cup of macadamias, coarsely chopped
1/2 cup of chocolate chips
icing sugar



Directions:
1. Preheat oven to 180 degrees celsius.
2. Prepare the baking tin by lining it with aluminum foil. Butter the foil then line with baking paper.
3. Melt the butter and chocolate in low heat. Stir occasionally.
4. Remove the chocolate and butter mixture and let it cool for around 10 minutes. Pour the mixture into a mixing bowl.
5. Whisk sugar and vanilla into the bowl. Add eggs one by one and continue mixing.
6. Add the flour and mix well.
7. Gently fold in the nuts and chocolate chips.
8. Spread evenly into the pan and bake for 30-40 minutes.
9. Let the tin cool on a wire rack for 30 minutes. You can even chill the brownie in the fridge once it's cool. This will make slicing easier later on.
10. Finally, slice and dust the brownies with icing sugar.

Description:
Japanese rice dish with chicken and eggs

Ingredients:
2 breast fillets
1 large onion (cut into wedges)
1/2 c Dashi stock
2 tbsp mirin
2 tbsp caster sugar
4 tbsp soy sauce
4 eggs (lightly beaten)
1 shallot
shitake mushrooms



Directions:
1. Heat dashi stock in medium heat. Add soy sauce, mirin and sugar. Bring to a boil.
2. Add onions.
3. Cut chicken into bite-sized pieces. Cook in the dashi and soy sauce mixture. Add the mushrooms.
4. Bring soup to a boil.
5. Pour the eggs onto the mixture. Lower the heat and cover the pan for a few minutes. Turn the heat off and let it stand for a couple of minutes.
6. Serve on top of steamed rice and garnish with finely chopped shallots.

Ingredients:
125 g plain flour
25 g corn flour
1 1/2 tsp baking powder
100 g unsalted butter
300 g caster sugar
4 eggs
2 tsp vanilla extract
2 tbsp milk
50 g flake almonds
375 double cream
250 g strawberries

Directions:
1. Preheat the oven to 200 degrees C. Line, butter and flour 2 x 22 cm spring form tin.
2. Weigh out flour, corn flour and baking powder into a bowl.
3. Cream butter and 100 g of sugar in another bowl. Separate the eggs and beat the yolks into the butter and sugar mixture. Save the whites to whisk later. Gently fold in the dry ingredients, add the vanilla, and stir in the milk to thin the batter. Divide the mixture between the two prepared tins.
4. Whisk egg whites until soft peaks form. Gradually add the remaining 200g of sugar. Spread a layer of merengue on top of the sponge batter in each tin and sprinkle almonds evenly over.
5. Bake for 30-35 minutes. Let cakes cool in tins, then spring them open the last minute when you are ready to assemble the cake.
6. Whip the double cream and hull and slice the strawberries. Invert one of the cakes on to a plate or a cake stand so that the sponge is uppermost. Pile on the cream and stud ith strawberries. Place the second cake on top and press down gently, just to secure it.

Description:
Salsa Roja, Salsa Verde and Guacamole for Abi's Gael Movie Night. ;)

Ingredients:
See below :)

Directions:
Salsa Roja

2 cups of finely chopped tomatoes
1 cup of finely chopped onion
1/4 cup of finely chopped coriander
1 to 3 Ancho chillies for mild salsa; 4 or more for picante salsa
one clove garlic (crushed)
two limes
one teaspoon of chicken stock powder mixed into one half cup of water
salt and pepper

Chop tomatoes, onion, cilantro, garlic and chiles very fine. Make sure to remove seeds and spines from chillies. Add the juice of the lime and the chicken stock. Salt and pepper to taste. Refrigerate salsa. Serve cold.

Salsa Verde

one cup chopped onions
1/4 cup vegetable oil
1 1/2 cup spinach, chopped
1 1/2 cup whole tomatillos, cooked (green tomatoes)
1/2 cup green chillies, chopped
2 cloves garlic, crushed
1 tbsp dried oregano leaves
1 cup chicken stock

Cook and stir onions in oil in 3 quart saucepan until tender. Add spinach, tomatillos with liquid, garlic and oregano. Cover and cook over medium heat 5 minutes. Transfer to blender container; cover and blend on low speed until smooth, about 1 minute. Return mixture to saucepan; stir in chicken stock. Heat to boiling; reduce heat and simmer uncovered 10 minutes. Cover and refrigerate no longer than 10 days. Yields about 4 1/2 cups. Note: for less picante sauce, use a lesser amount of chillies.

Guacamole (Avocado Salsa)
1 cup of Red Salsa Fresca (chilled)
4 avocados, peeled and pitted
2 limes
salt and pepper to taste
Mix together cup of uncooked salsa with avocados that have been well mashed (or mixed in a blender until smooth). Squeeze in the juice of two limes, mixing. Season with salt and pepper to taste. You can add a shredded white cheese on top for garnish.

Ingredients:
1 chicken (2 kilos) cut into 10 pieces
1 head garlic
2 unwaxed lemons, cut into chunky eights
small handful fresh thyme
3 tablespoons olive oil
150 ml white wine
black pepper

Directions:
1. Preheat oven to 160 degrees/ gas mark 3.
2. Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands, mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.

2. Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at a flavour-intensifying low heat, for 2 hours.

3. Remove the foil from the roasting tin, and turn up the oven to 200 degrees/ gas mark 6.Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.

4. Serve straight from the roasting tin; so just strew with your remaining thyme and dole out.

Ingredients:
chicken pieces
250 grams baby spinach leaves
a dozen mushrooms
1 large onion
3 cloves of garlic
2 cups of arborio/calrose rice
6 cups of vegetable stock (I love vegeta!)
1 cup dry white wine
1/2 cup sour cream
olive oil

Directions:
1. Brown chicken in olive oil. Add mushrooms until cooked. Set aside.
2. Bring stock and wine to a boil. Remove the pan from the heat.
3. Sautee onion and garlic in olive oil. Add rice and stir until coated with oil. Add a cup of stock and wine mixture and stir until it's absorbed by the rice. Repeat this step until you've finished the stock mixture.
4. Add chicken, mushrooms and baby spinach. Mix well.
5. Stir some sour cream into the pan, mix well and serve.

Description:
Great for morning tea! :)

Ingredients:
4 oz. margarine
1/2 cup sugar
1 tsp vanilla
2 eggs (beaten)
1 tsp baking soda
1 tbsp milk
1 1/2 cups sr flour
3 bananas

Frosting:
125 grams icing sugar
55 grams cream cheese
1 1/2 tbsp butter
1/2 tsp vanilla

Directions:
1. Cream margarine, sugar and vanilla.
2. Gradually beat in eggs
3. Add peeled and mashed bananas.
4. Add baking soda to the milk.
5. Fold in sifted flour alternately with milk.
6. Bake in two loaf tins for 3-35 minutes (180 degrees Celsius)
7. Spread frosting* on top of the cake and top with chopped walnuts.

*Frosting:
Place all ingredients in a bowl and beat until smooth.

Ingredients:
240 of penne
100g of pancetta or streaky bacon cut in to small chunks
6 large asparagus spears cut into chunks
100g of freshly grated Parmesan
3 egg yolks
300ml double cream
2 tbsp of chopped parsley
Knob of butter
Salt and freshly ground black pepper

Directions:
1. Add the penne to some salted boiling water and cook for 6 minutes. 2. Add the asparagus and cook for a further 2 to 3 minutes till tender but still with a little bite.
3. Whisk the cream with the egg yolks, add half the Parmesan and season with salt and pepper. Set aside.
4. Fry the pancetta in hot pan and add a knob of butter. Once it's cooked toss in the parsley, asparagus and pasta.
5. Add the egg yolk and cream sauce. The heat of the pasta will cook the sauce.
6. Serve with the rest of the Parmesan.

Ingredients:
Chicken breasts/thigh fillets (cut into bite-size pieces)
4 Kaffir lime leaves (teear into small pieces and add more if you like)
2 Tsp sugar
1 Tbs fish sauce
1 Tbs light soy sauce
1 Tsp minced garlic
1 red chilli to garnish
Basil leaves to garnish
3 Tbsp chilli oil

Curry Paste:
2 Tbs red curry paste
1 Tsp minced ginger
1Tsp minced garlic
1 Tsp lemongrass
1 red chilli (sliced thinly)
1/2 medium onion (diced)

Directions:
1. Marinade chicken in garlic, soy sauce, fish sauce and sugar.
2. Blend curry paste, garlic, ginger, chilli and lemongrass in a processor.
3. Heat chilli oil in a wok. Add curry paste and lime leaves. Stir until golden and fragrant.
4. Add chicken. Stir fry for a couple of minutes. Add 1/2 cup of water and simmer for a bit.
5. Garnish with chilli and basil leaves. Serve with steamed rice.

Description:
may be served with either pasta or rice.

Ingredients:
600 g. rump steak (cut into small strips)
10 small mushrooms (sliced thinly)
1 brown onion (diced)

butter
1 can of cream of mushroom soup
2-3 tablespoons of sour cream
parsley flakes

pasta (i like using fusilli or spirals)

Directions:
1. Fry onion in butter until transparent. Add mushrooms. Remove from pan when cooked through.
2.Stir-fry meat in butter. Return onion and mushrooms to pan.
3. Pour cream of mushroom soup. Add 2 tablespoons of sour cream.
4. Season with salth and pepper. Sprinkle parsley flakes.
5. Serve over pasta or rice.

Ingredients:
chicken tenderloins
tandoori paste
plain yogurt
roti or chapati wraps
lettuce
tomatoes
cucumber
mint leaves


Directions:
1. Mix the tandoori paste with 2 tablespoons of yogurt.
2. Marinade the chicken for at least half an hour.
3. Drizzle wraps with olive oil and heat in the oven/barby for a few a couple of minutes. Set aside.
4. Grill chicken in the oven/barby.
5. Spread yogurt on the wrap. Place chicken chunks on the wrap.
6. Layer some cucumber, tomatoes, lettuce and mint leaves on the wrap.
7. Roll wrap towards opposite edge. Serve with extra yogurt as a dipping sauce.

Description:


Ingredients:
250 grams pasta
2 tbsp butter
2 chicken breast fillets (cut into small pieces)
Cajun powder
8 mushrooms (sliced thinly)
1 capsicum (julienne cut)
1 onion (diced)
1 cup thick cream
1 tsp lemon pepper
1 tsp dried basil
1 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
parmesan cheese to garnish




Directions:
1. Cook pasta until al dente.
2. Coat the chicken with cajun powder. Saute in butter over medium-high/high heat.
3. Add the capsicum, onion and mushrooms. Stir fry for about 2 minutes. Reduce heat.
4. Add the cream, lemon pepper, basil, garlic powder, salt and black pepper. Toss pasta into the pan and heat through.
5. Sprinkle with grated parmesan cheese and serve.