Thursday, March 25, 2010
Here’s what I mgd to figure out within 9hrs (btw 3days) with my limited beading knowledge.
Not too bad for someone who has not done a bead ring be4. ^_^
this is what they called a Angelina ring
This one is called Flora
These 2 r called 5 Petals
Tuesday, March 23, 2010
Have been making my own ckn broth & this time, I decided to give Jamie Oliver’s version a try.
End result – so much tastier than my old version. I cant believe adding herbs & a rasher of bacon can made so much diff!
- 1.5kg ckn
- 2 carrots
- 2 sticks celery
- 1 rasher of smoked bacon
- 2-3 sprigs of fresh Rosemary
- Handful of shitake mushrooms
- Port of sea salt
- Olive oil
Put ckn, carrot, celery & bacon in a pot cover with water. Bring to boil. Low heat & simmer 1¼ hr, skimming white residue off top now & then.
Add Rosemary & mushroom only in d last 10 mins.
Season with salt if desired
Saturday, March 20, 2010
Turn out ‘poaching’ is a process where food is gently simmering in liquid. To me, isn’t this just like cooking in d slow-cooker? So does this means that I have been ‘poaching’ all this while whenever I used d slow-cooker?
End result – very tasty soup esp with d nice smelling fennel.
- 2kg ckn
- Handfull of flat-leaf parsley
- 4 bay leaves
- 2 handful new potatoes
- 2 handful baby carrots
- 2 handful baby turnips/radishes
- 1 blub fennel
- 2 handful peas
- 2 handful broad beans
- 1 handful of spinach
- 1 tsp salt
*stuff herbs into ckn, cover ckn with enough water by abt 1inch. Scatter in potatoes & bring to boil. Cover & simmer 20mins.
Then add carrots, turnips/radishes, & fennel (herby top remove & reserve). Simmer another 30-40mins.
Remove ckn & add peas, beans &spinach. Cook 1 min & serve with ckn, sprinkle fennel top & olive oil.
Friday, March 19, 2010
End result - tasty enough for Hayden to asked for 2nd helping!
- 1 young coconut
- 1kg ckn
- 1 stalk lemongress (cut into section)
- 6 bowls water
- 5 slices ginger
- 1 stalk spring onion
- rice wine for taste
cut upper part of young coconut, pour out juice & scoop out flesh
Rinse ckn. scald Ginger, spring onion & rice wine in boiling water. put in ckn, scald for a while. remove & drain.
Put ckn, lemongrass & coconut flesh into coconut, pour in juice & water, bring to boil.
Switch to low heat & stew 3hrs. add seasoning be4 serving.
Thursday, March 18, 2010
Since am not allow to feed Hayden d Layered Focaccia loaf, I decided to try out another Jamie Oliver’s recipe – banana honey bread.
End result – bread was not soft enough for me & I cant really taste/smell d bananas at all. Maybe d sizes of d bananas were not correct. I’ll still post d recipe here in case anyone is interested to give it a go.
- 1 basic bread**
- 6 banana
- 8 tbsp runny honey
- Handful of almonds (opt)
**30g yeast + 2tbsp honey + 625 ml banana mixture + 1kg strong bread flour + 30g saltPeel & purée banana. Top up mashed mixture with water to 625ml.
Put basic ingredients binto d bread maker.
Add half d honey w/nuts @ d start of dough making.
Be4 baking, drizzle rest of honey over d dough top to caramelize.
Bake in preheated oven @ 190c 20mins.
End result – a very, very tasty dish! Thumbs up!
- 400-500g corn kernels (abt 3 corn)
- 2 tbsp olive oil
- 1 tbsp chopped Ginger
- 1 tsp chopped chili (optional)
- Handful chopped parsley
- 1-2 tbsp soy sauce
Stir-fry them together till cooked, abt 8-10mins
Wednesday, March 17, 2010
End result – a very cheesy loaf! Hubby find it too salty & advised me not to let Hayden try. So in d end, I had to freeze it up & had it for my BF for 1wk. But I loved it! D herbs really give it a very fresh unique taste. it might not look good (cause I replaced 1cup flour w/raw wheatgrem), but good enough for me.
- 1 basic bread recipe **
- 170g parmesan cheese, grated
- 200g fontina/cheddar, grated
- 140g mild gorgonzola cheese, crumbled
- 2 handful rockets
- 1 handful fresh marjoram, leaves picked
- Olive oil
**(30g yeast + 30g honey + 625ml warm water + 1 kg strong bread flour + 30g salt)
Put basic bread ingredients into bread maker & select dough function.
Roll out & fold/tuck rest of d ingredients into d dough after 1st prove.
Rub top with little olive oil & rip over some fresh sage/thyme.
Allow 2nd prove.
Bake in preheated oven @ 180c 25mins.
Let it sit for 25 mins be4 eating.
Tuesday, March 16, 2010
- 15 - 20 water-chestnuts
- 10-15 sticks palm-length sugar cane
- 1 branch pandan leaves, washed
- 100 gram of rock sugar
Remove water-chestnut’s skin, washed & soaked in clean water for 1 hour or longer in order to get rid of d bacteria/micro worms that are hidden inside d flesh.
Scrubbed sugar cane & peel off d skin.
Put all (except rock sugar) into d slow-cooker & simmer for abt 1-2hrs on low heat. Switch off d heat & put in d rock sugar. Allow to dissolve be4 serving it warm or chilled.
Monday, March 15, 2010
- Olive oil
- 1 tbsp unsalted butter
- 1 onion, peeled & chopped
- Handful of fresh sage leaves
- 800g stewing beef
- Some flour to dust
- 2 parsnips + 4 carrots + 1/2 butternut squash
- 500g small potatoes
- 2 tbsp tomato purée
- ½ btl red wine
- 285ml veg stock
- Zest of 1 lemon
- Handful Rosemary, leaves picked
- 1 clove garlic, finely chopped
Fry onion & sage w/ butter 3-4mins.
Toss meat in flr, add to d pan w/ all veg, purée, wine & stock. Stir together & season. Bring to boil, covered & simmer 3-4hrs till meat is done.
Mix zest, Rosemary & garlic together & sprinkle be4 serving
Friday, March 12, 2010
- 2 eggs + ½ cup milk
- 2tbsp grated Parmesan
- 200g asparagus
Mix d eggs & milk in a bowl.
Slice asparagus into small bits, leaving only d top part. Then boil them for abt 8mins, or when they turn bright green. Drain & set aside.
Heat up d non-stick pan & spoon in ½ cup egg mixture. Roll it rd d pan to spread out into a thin layer be4 adding asparagus. Sprinkle it over with parmesan & remove from pan.
Friday, March 5, 2010
End result – not too bad an attempt but loaf is not as soft on d 3rd day.
- 160g water/fresh milk + 1tsp lemon juice
- 250g flour (25g cake flr, 115g APF,110g bread flr)
- 60g cream cheese
- 20g unsalted butter
- 15g sugar
- 3g salt
- 3g yeast
Put all into bread maker on fast loaf cycle. If u prefers soft crust, do not remove from bread maker after cycle ends. Just leave it there overnite
End result – d fresh lily bulb added a very nice crunch to d dish! Even Hayden took a few slices of it with d rice! MIL loves it too! Hurray!
Ingredients same as previous, just replaced d lotus seed with d fresh lily bulb.
Thursday, March 4, 2010
End result – too sweet for me but both Hubby & MIL loves it.
- 1 apple, peeled & de-cored
- 2 sand pears砂梨, peeled & de-cored
- 4 candied dates蜜枣, washed
- 10g sweet & bitter almonds南北杏, washed
- 1l water
- 400g lean meat (replaced with 25g rock candy冰糖)
Put all into slow cooker & cook over low heat for 3-4hrs. Better effect if serve warm but can be drink chilled.
- 10cups water
- 12 water chestnut
- 8 red dates
- 1 big or 2 med carrots
- 500g lean pork
Put all into d slow cooker & cook over low heat for 2-3hrs.
Tuesday, March 2, 2010
Hayden started coughing again so I decided to try out this soup therapy which is suppose to effective in soothing throats & removing phlegm. It has d nutritious of d watercress too.
End result - a very sweet soup! Thus, will reduce d LHG by half next time.
500g lean pork
2 candied dates蜜枣
- Rinse LHG, wrap in a bag & smash. Rinse pork & cut into big pieces. Separate watercress leaves from stem & rinse.
- Pour water into slow cooker. Add stem, pork, LHG & dates & cook over low heat ½hr.
- Lasrly, add leaves & cook further ½hr.