foodieblog

Friday, 27 December 2013

Potato Salmon Salad


Ingredients

5 Potatoes
1 fillet Salmon
Handful Cherry Tomatoes
2 Tbsp Mayo
Pepper
Method
1. Chop potatoes to cubes, boil for 10 mins
2. Poach salmon in boiling water for 5 mins, flake the flesh
3. Quarter the cherry tomatoes
4. Once potatoes and salmon are cooled, bring all ingredients together and mix well
5. Chill and serve with sprinkling of pepper
6. Enjoy!


Sunday, 22 December 2013

How to make your own Logcake

Good value: Asda's offering has a good ganache, is not too sickly and tastes as if it could be twice the price

Ingredients

4 Eggs
100g Castor sugar
1 tsp Vanilla extract
65g sieved Self-raising flour
50g sieved Cocoa powder
300ml Double cream 
3 Tbsp icing sugar

Ganache

200ml Double cream
200g Dark chocolate

Method 

1. Preheat your oven to 200c
2. Grease a Swiss roll tin and then line it with baking parchment.
3. Now, beat together four eggs with 100g castor sugar and 1 tsp vanilla extract using an electric whisk. You are looking to create a mousse-like, creamy, airy mixture, so keep whisking until you get there!
4. Fold in 65g sieved, self-raising flour and 50g sieved cocoa powder. Do it gently — you don’t want to knock out all that air you have whisked in.
5. Pour the mixture into your tin — carefully, think about that air again! — and nudge it into the corners so the tin is evenly filled.
6. Pop it into the oven and cook for 12 minutes, until it looks golden, is springy to the touch, smells chocolatey and is just starting to come away from the edges of the tin.
7. Put a clean piece of baking parchment on your work surface and cover it with icing sugar. Gently tip your sponge onto it and peel off the paper from the back. Do this while the sponge is warm or it won’t roll properly.
8. Score a line with a knife about 2cm from the edge along one of the long sides of the sponge — this will help with your first roll. Now use the paper to tightly roll up the sponge. Wrap the paper around the sponge roll as tightly as you can. If it doesn’t hold together, even when you’ve twisted the ends, use some foil over the top to make it tight.
9. Leave to cool to room temperature. Meanwhile, whip 300ml double cream with 3 tbsp icing sugar until fairly stiff but easily spreadable. Set aside.
10. Now make your ganache. Heat 200ml double cream in a small saucepan until tiny bubbles begin to appear at the sides. Add 200g dark chocolate, broken into pieces, off the heat. Stir until the chocolate melts, then put in fridge to stiffen.
11. When the sponge is cool, unroll it and  spread the cream evenly over it. Roll it up again.
12. Place it, seam-down, on a serving plate or board and cut off a section at an angle — this will be your ‘branch’. Arrange it next to the main part of the log.
13. Cover the whole cake in chocolate ganache with a spatula, leaving the ends exposed, if you wish, then use a fork to make bark-like patterns on top.
14. Dust generously with icing sugar and, if you like, decorate with edible holly leaves or your choice of festive frivolity. Enjoy!

Adapted from Daily Mail

Friday, 4 October 2013

Bake Salmon with Potato Salad

Ingredients (For 1)
1 piece 125g Salmon fillet / steak
5 Cherry Tomatoes
1 Bay leaf
Salt and Pepper
Potato Salad
5 Baby Potatoes, quartered
1 can Salmon / Tuna
Pepper
Method
1. Boil potatoes in salted water for 10 mins or until desired softness
2. Drain and chill in fridge
3. Preheat Oven to 180 Degrees C
4. Halve the cherry tomatoes, squeeze the juice into a bowl
5. Add bay leaf to juices, and marinade the salmon.
6. Lay a piece of aluminum foil, place salmon in centre.
7. Arrangetomatoes over salmon and season with salt and pepper.
8. Fold foil into a package, properly sealed.
9. Bake in oven for 15 mins
10. In the meantime, open a can salmon / tuna and mix into the potatoes.
11. Season with pepper and mix well.
12. Serve with Salmon
13. Enjoy! 

Sunday, 29 September 2013

Chocolate Cupcake with Dark Chocolate bits



















Ingredients

100g butter
100g soft brown sugar
100g self-rising flour
2 Tbsp cocoa powder
1 square of Dark Chocolate (Break from 1 bar) per cupcake
30ml milk
2 egg
Method
1. Pre-heat oven to 160 degree celcius
2. Sift the flour and cocoa powder
3. Beat butter and sugar till fluffy
4. Add egg and milk and whisk till well mixed
5. Fold in the flour and cocoa powder
6. Half-fill the cupcake
7. Add 1 square of dark chocolate per cupcake
8. Fill the cupcake till 2/3
9. Bake 18mins
10. Enjoy!

Tuesday, 24 September 2013

Baked Meatballs in Tomato Cheese Sauce






Ingredients

500g Minced Beef
Half a Yellow Onion, minced
50g Cheddar Cheese, shredded
Pepper to taste

For the Sauce

2 tbs olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
120ml dry white wine
2 x 400g tins chopped tomatoes
100ml water
1-2 tbs caster sugar
50g Cheddar Cheese
sea salt and black pepper
Method

1. Mix the Meatballs ingredients together
2. Shape them into 5 cm diameter balls and place on baking tray lined with baking paper
3. Pre-heat oven to 200 degrees c
4. Bake for 22 mins
5. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.
6. Increase the heat slightly and pour in the wine.
7. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar.
8. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat, mix in cheese and stir well.
9. Mix in the cooked meatballs.
10. Enjoy!

Thursday, 19 September 2013

Homemade "Subway" Sandwich
























Ingredients

Half a Foccacia bread
4 slices Cheddar cheese
3 slices Roast beef
3 slices Honey baked ham
1 Tomato, sliced
Black pepper to taste
Extra virgin olive oil

Method

1. Pre-heat oven to 180 degrees C. Cut bread into half lengthwise
2. On bottom slice, drizzle Extra virgin olive oil and with black pepper
3. Arrange tomatoes on bread
4. Arrange 2 slices Cheddar
5. Arrange 3 slices Ham
6. Arrange 3 slices Beef
7. Arrange 2 slices Cheddar
8. Cover with ther half, wrap in foil
9. Bake for 20 mins
10. Enjoy!

Saturday, 14 September 2013

Banana Brownie


















Ingredients

1  Egg
60g Butter

50g Sugar
A pinch of salt
60g Dark chocolate
30g Cake flour
1/3 tsp Baking powder

60g Walnut
1 Banana 

Method

1. Preheat the oven to 170°C. 
2. Line the pan tins with baking paper.
3. Sift the flour and baking powder together, set aside.
4. Melt the chocolate by putting in the bowl and place over the bowl of hot water.
5. Beat the butter with sugar and salt until light in color.
6. Pour the egg into the bowl and beat to combine.
7. Mix in the melted chocolate.
8. Pour the flour and walnut into the bowl. 
9. Fold until combine.
10. Put the batter into the prepared pan.
11. Arrange slices of banana on surface. 
12. Bake for 25 minutes.
13. Enjoy! 

Monday, 9 September 2013

Hungarian Beef Stew





Ingredients

800g Beef Brisket
1 Onion, coarsely chopped
8 tsp Paprika
2 tsp Salt
1 Green bell pepper
1 medium Tomato
2 Red chillies
Oil
Water or beef stock

Method

1. Cut beef into 2 cm cubes
2. In a large pot, stir fry the onions till brown. Add Paprika.
3. Add beef, and let the beef brown on all sides.
4. Pour water/beef stock to just enough cover the beef and bring to boil.
5. Add salt, whole green pepper, whole tomato and chillies and bring to boil.
6. Lower the heat and let to simmer for 2 hours.
7. Enjoy!

Wednesday, 4 September 2013

Baked Cod Fillets on Mash Potatoes



Ingredients

2 Cod Fillets, seasoned with (a) and (b)
(a) Extra Virgin Olive Oil
(b) Salt and Pepper

Mash
4 Russet Potatoes, Cut to 1" cubes
2 Tbsp Margarine (Healthier, if you prefer butter u can)
Milk (Amount depend on your preferred consistency)
Salt and Pepper

For the Sauce

2 tbs olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
120ml dry white wine
2 x 400g tins chopped tomatoes
100ml water
1-2 tbs caster sugar
50g Cheddar Cheese
sea salt and black pepper
Method

1. Pre-heat oven to 200 degrees c and bake cod for 20 mins.
2. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.
3. Increase the heat slightly and pour in the wine.
4. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar.
5. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat, mix in cheese and stir well. Set aside.
6. Put potatoes in a pot and fill with water and a generous pinch of salt.
7. Bring to a boil and cook till potatoes slide off a knife when poked.
8. Drain, and add in margarine and milk.
9. Mash with a masher till smooth and creamy.
10. Season with pepper.
9. Arrange mash on bottom of plate
10. Arrange cod fillets on top of mash
11. Drizzle sauce around the mash. 
12. Enjoy!

Thursday, 29 August 2013

Meatball Fusilli





















Ingredients

500g Fusilli

Meatball

250g Minced Beef
1 Onion, minced
1 Clove garlic, minced
1 Sprig Rosemary, leaves roughly chopped
1 Egg
4 Slices Bacon
1 Slice bread, chop to cubes soak in 3 Tbsp Milk
Pepper to taste

For the Sauce

2 tbs olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
120ml dry white wine
2 x 400g tins chopped tomatoes
100ml water
1-2 tbs caster sugar
sea salt and black pepper

Method

1. Cook Fusilli in salted water until al dente. Drain and drizzle in Extra Virgin Olive Oil.
2. Mix meatball ingredients together, shape to 2 cm dia balls and pan fry till brown.
3. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.
4. Increase the heat slightly and pour in the wine.
5. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar.
6. Season with salt and pepper.
7. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat. Leave to cool.
8. Arrange fusilli in plate, drizzle over sauce and serve with meatball.

Saturday, 24 August 2013

Luncheon Meat and Mushroom Pizza




















Ingredients

2 piece Ready made wraps
5 white button mushrooms, thinly sliced
Half can Luncheon meat, cut to thick slices 
1 hard boil egg, sliced
Tomato paste for spreading on wrap
1 handful mozzarella cheese
Few leaves of rosemary
pepper to taste

Method

1. Preheat oven to 220 degrees C
2. Lay wrap on a baking tray
3. Apply tomato paste on wrap
4. Arrange Luncheon meat , Egg and Mushroom on wrap
5. Scatter cheese and rosemary leaves over the condiments
6. Add pepper to taste
7. Bake in oven for 5 mins
8. Enjoy!  

Monday, 19 August 2013

Madeira Cake (马德拉蛋糕)








































Ingredients 

180g unsalted butter, softened 
185g caster sugar
3 eggs, at room temperature beaten
165g self-raising flour, sifted
2 Tsp finely grated lemon rind
1 Tsp  lemon juice ( I use more – I whole lemon)
2 Tsp caster sugar , extra to sprinkle
Icing sugar to dust
1 Tbsp lemon zest

Method  

1. Preheat oven to 160°C. Lightly grease and line the base and sides of an 18CM (7”) round cake tin.
2. Use an electric mixer to beat butter and sugar in a bowl until pale and creamy. This will take about 5-10 minutes.
3. Add eggs, one at a time, beating well after each addition. 
4. Fold in flour, lemon juice and lemon rind stir with a spatula until just combined.
5. When smooth, spoon into the prepared tin and level the surface. 
6. Sprinkle extra sugar on top.
7. Bake for 1 hour or until a skewer inserted in the centre comes out clean. 
8. Allow to cool in pan for 15 minutes before turning onto a wire rack to cool completely. If desired, dust with icing sugar and garnish with lemon zest.
9. Enjoy! 

Wednesday, 14 August 2013

Meatballs in Tomato Sauce




















Ingredients

For the Slurry

1/2 cup panko breadcrumbs
1/4 cup milk
1 egg
1/2 tsp garlic powder
1 tsp dried Italian herb mix


For the Meatballs

300gms ground beef
200gms minced pork
1 tsp salt
1/2 tsp black pepper
1/2 yellow onions chopped100gms sliced button mushrooms
For the Sauce

2 tbs olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
120ml dry white wine
2 x 400g tins chopped tomatoes
100ml water
1-2 tbs caster sugar
sea salt and black pepper 
 
Method

1. Mix the Slurry ingredients together
2. Mix the Meatballs ingredients together
3. Combine the both together
4. Shape them into 2 cm diameter balls and place on baking tray lined with baking paper
5. Pre-heat oven to 200 degrees c 
6. Bake for 22 mins
7. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden. 
8. Increase the heat slightly and pour in the wine. 
9. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar.
10. Season with salt and pepper. 
11. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat.  
12. Mix in the cooked meatballs.
13. Garnish with some shredded mozzarella cheese 
14. Enjoy! 

*Recipe partly reproduced from Munch Ministry 

Friday, 9 August 2013

Baked Fusilli with Sausages and Potatoes



















Ingredients

500g Fusilli
5 Baby Potatoes, peeled
4 NTUC Garlic Sausages
A handful of Mozzarella Cheese
Extra Virgin Olive Oil
Pepper
Sea Salt

For the Sauce

2 tbs olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
120ml dry white wine
2 x 400g tins chopped tomatoes
100ml water
1-2 tbs caster sugar
sea salt and black pepper

Method

1. Cook Fusilli in salted water until al dente. Drain and drizzle in Extra Virgin Olive Oil.
2. Boil Baby Potatoes for 5 minutes. Leave to cool. Slice them up to thick slices.
3. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.
4. Increase the heat slightly and pour in the wine.
5. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar.
6. Season with salt and pepper.
7. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat. Leave to cool. 
8. In a baking tray, arrange potato slices on surface. Ladle sauce over potatoes.
9. Arrange Fusilli on sauce. Ladle sauce over Fusilli.
10. Repeat till all ingrdients used up.
11. Season with pepper.
12. Sprinkle a handful of mozzarella cheese on top
13. Bake, covered with foil, at 180 Degrees C for 20 minutes
14. Mix well, serve hot!
15. Enjoy!

Sunday, 4 August 2013

Carrot Cake




































Ingredients

200g Raddish (shredded and squeezed dry)
100g Carrot (shredded and squeezed dry)
50g dried shrimps (soak in water till soft, use the water for the water measurements below)
4 Mushrooms (soaked and cubed)
1 Chinese sausage (cubed)
3 Tbsp chai por (rinse with water)
2 Shallots (sliced)
5 Tsp salt
2 Tsp sugar
600g Rice flour (Erawan Brand)
1.9L water
Method
1. Mix 1.9L water with rice flour
2. Heat up some oil in wok, fry the shallots till golden brown.
3. Add in the chai por and fry, followed by dried shrimps, chinese sausage, then mushrooms.
4. Add in radish/carrots to fry till well cooked.
5. Add a little water when it gets too dry (less than 1/4 cup).
6. Fry till all the water dries up.
7. Mix well rice flour solution and pour into wok slowly.
8. Add pepper, salt, sugar
9. Cook till the mixture starts to slowly solidify
10. Pour into greased baking tin and smoothen out with back of spoon.
11. Steam on high heat for 45 mins immediately.
12. Pour water away from the cake after steaming
13. Leave to cool totally before inverting it onto a plate.
14. Cut to thick slices and pan fry them till golden brown or just eat it on its own!
15. Enjoy!

Tuesday, 30 July 2013

Beer Steamed Prawns



















Ingredients

10 large prawns
1 can of beer 330ml
1 tsp salt
1 tbsp wolfberries, soaked
1 bunch cilantro, stem and leaves separated
Ginger slices, enough to line steaming dish

Method

1. Trim the head and tail end of the prawns. Make a small incision towards the back of the prawn and use a tooth pick to pull out the veins at the back.
2. Soak deveined prawns in a bowl of water with 1 tsp salt. After 10 minutes, drain and rinse the prawns.
3. Line steaming plate with sliced ginger and stem of cilantro. Arrange prawns one layer on top of ginger. Pour enough beer to submerge the prawns partially.
4. Add in wolfberries. 
5. Prepare steamer. When water in steamer is boiling, steam the plate of prawns at high heat for about 4 minutes, or until the prawns turned fully orange. Do not over-cook.
6. Garnish with cilantro leaves.
7. Enjoy! 

Thursday, 25 July 2013

Baked Salmon with Potatoes and Broccoli


















Ingredients

1 Pc Salmon ~125g 
1 head Broccoli, chop to florets
2 Baby Potatoes
Salt and Pepper
Extra Virgin Olive Oil

Sauce 

1 egg + 1 egg yolk
50g Pecorino cheese, finely grated
50g Parmesan Cheese, finely grated

Method

1. Boil potatoes for 10 mins in salted water
2. Lightly press the potato to break the skin, arrange on tray and drizzle Extra Virgin Olive Oil.
3. Season with salt and pepper.
4. Place salmon in foil with light drizzle of Extra Virgin Olive Oil, salt and pepper.
5. Bake salmon and potatoes in a pre-heated oven of 220 degrees C for 20 mins
6. Bring water to a boil, add in broccoli and drain after 3 mins. Season with  light drizzle of Extra Virgin Olive Oil, salt and pepper.
7. To make sauce, whisk all in a bowl. Heat up a saucepan on low heat. 
8. Pour egg mixture in saucepan and keep whisking. 
9. Once u see the egg start to curdle, off flame and whisk continuously to prevent curdling.
10. Plate up and enjoy!    

Saturday, 20 July 2013

Grilled Chicken Breast Salad


















Ingredients

1 Chicken breast, cut into 2 halves
1 head of lettuce, thinly sliced
1 zucchini, thinly sliced
1/2 cup Lemon juice
Few leaves of Rosemary
Salt and Pepper
1/4 cup Extra Virgin Olive Oil

Method

1.  Marinade chicken breast with pinch of salt and pepper and rosemary leaves on both sides for 1 hour
2. Heat up a pan, sear the chicken breast for 3 mins each side on low heat until cooked
3. Let them rest for 10 mins
4. Arrange in a plate, the lettuce and zucchini
5. For dressing, mix the lemon juice and extra virgin olive oil in bowl and whisk fast till emulsify.
6. Season dressing with salt and pepper.
7. Slice up the chicken breast, arrange over the veggies.
8. Drizzle dressing to desired amount
9. Enjoy! 

Monday, 15 July 2013

Roasted Potatoes



















Ingredients

5 Baby Potatoes
Few leaves of rosemary
Handful of  Cheddar Cheese
Pepper to taste
Extra Virgin Olive Oil 

Method

1. Boil potatoes for 10mins
2. Drain and lightly flatten the potatoes
3. Preheat oven to 220 degrees C
4. Drizzle Extra Virgin Olive Oil over the potatoes
5. Season with Pepper and some rosemary leaves
6. Roast for 15 mins 
7. Arrange cheddar cheese on top of each potato
8. Enjoy 

Wednesday, 10 July 2013

Salmon, Egg and Mushroom Pizza




































Ingredients

2 piece Ready made wraps
5 white button mushrooms, thinly sliced
50g Salmon fillet, cut to thin slices 
1 hard boil egg, sliced
Tomato paste for spreading on wrap
1 handful mozzarella cheese
Few leaves of rosemary
pepper to taste

Method

1. Preheat oven to 220 degrees C
2. Lay wrap on a baking tray
3. Apply tomato paste on wrap
4. Arrange Salmon, Egg and Mushroom on wrap
5. Scatter cheese and rosemary leaves over the condiments
6. Add pepper to taste
7. Bake in oven for 5 mins
8. Enjoy!  

Friday, 5 July 2013

Beef Ragu


















Ingredients
3 medium sized carrots, chop finely
3 stalks of celery, chop finely
1 large onion, chop finely
4 cloves garlic, chop finely
100g streaky bacon 
1.5kg of beef shin, dice it
1 cup of red wine
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
1 tin chopped tomato
Beef stock or water to cover the ingredients

Method
1. Heat the oil in a stockpot with the strongest heat and add bacon first until the bacon oil starts to run. Then add carrots, garlic, celery, onion and tomato paste. Cook until all the vegetables start to caramelise. Stir occasionally.
2. Add beef and keep cook until beef is cooked on the outside. Add wine, stock, tinned tomato, rosemary and thyme and bring it to boil. Once the ingredients have started to boil, turn down the heat and simmer for at least 2 hours. Stir occasionally while simmering and after 2 hours it’s ready.
3. Enjoy! 

Sunday, 30 June 2013

Brownie






















Ingredients

1  Egg
60g Butter
50g Sugar
A pinch of salt
60g Dark chocolate
30g Cake flour
1/3 tsp Baking powder

60g Walnut

Method

1. Preheat the oven to 170°C. 
2. Line the pan tins with baking paper.
3. Sift the flour and baking powder together, set aside.
4. Melt the chocolate by putting in the bowl and place over the bowl of hot water.
5. Beat the butter with sugar and salt until light in color.
6. Pour the egg into the bowl and beat to combine.
7. Mix in the melted chocolate.
8. Pour the flour and walnut into the bowl. 
9. Fold until combine.
10. Put the batter into the prepared pan.
11. Bake for 25 minutes.
12. Enjoy! 
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