foodieblog

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!
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