{kaye's place}

Cakery

noreply@blogger.com (Kaye) — Tue, 07 Feb 2012 07:22:00 +0000

Cakes & bakes are, admittedly my first love. And though i am not an expert or as good as others-

since my cakes take on a more rustic creation than perfection, i am and most of my friends are truly satisfied with my baking because i aim for taste as much as appearance- heck,i even prefer great tasting cakes over looks. I think that is why i'm not a big fan of fondant cakes (no offense meant!)... i don't like the idea that the cake i am about to eat has been handled so much + it is too sweet for my taste, but that's just me. They can be, aesthetic-wise, quite an eye pleaser, which is good.
My passion and love for being creative takes center stage see whenever i bake and it makes me happy to delight others with my humble craft.

Anyway, i haven't really baked for awhile but because my eldest is having a leaving party i decided to roll up my sleeves and make two of the cakes i have been lusting to bake for agesss! i finally found the occassion and perfect excuse to do so :)

Below are pics of my Ruffle Cake and Rainbow Cake version. Hope they inspire you to bake them yourself :)

Artisan bread :)

noreply@blogger.com (Kaye) — Tue, 07 Feb 2012 01:30:00 +0000

Nothing compares to the smell of bread baking in the oven...
handmade, raised and shaped to perfection.
The Spanish rolls below filled with syrupy goodness of brown sugar
and grated cheese is a delight to the palate!
made, amazingly, by my hubby, who just recently discovered
the joys of cooking ( and baking bread...)
Recipe below.

Here's an enchanting bread making video from Tiger In A Jar

*Filipino Spanish Bread recipe:

INGREDIENTS:

2/3 cup warm milk

1/2 cup warm water

1 egg

2 egg yolks

85grams butter

1 1/2 tsp salt

4 1/2 cup bread flour

1/2 cup sugar

1 1/2 tsp yeast

Traditional Filling:

250gram softened butter

1 cup white sugar

(however, you can get creative)

HOW TO:

1. In a breadmaker machine- add all the wet ingredients, then the dry. Make a well in the center and add the yeast last. Follow the breadmaker instructions as per time of kneading bread dough.

2. After the cycle, let it rise in a warm place for an hour.

3. Divide dough into two log rolls and cut into portions according to the size that you want. Flatten out each portion with a rolling pin.

4. Filling: in the center of each dough add a knob of butter + sprinkle a tbsp. of sugar. Shape 'croissant-like' and roll into a bowl of breadcrumbs.

5. Bake at 180 deg in a pre-heated oven, say about 15-20 minutes or until golden brown.

That's it :) enjoy that first bite!

Just lovely!

noreply@blogger.com (Kaye) — Tue, 07 Feb 2012 00:31:00 +0000

Peter's Seafood Chowder

noreply@blogger.com (Kaye) — Sun, 29 Jan 2012 09:40:00 +0000

Truly a comfort food on all levels- if you are a seafood lover that is. This is such an awesome meal specially if you kind of want to divert from meat dishes for awhile...we've been having beef, chicken and pork lately and I feel like I wanna gag if I see another meat dish, so P- my hubby who had recently discovered the joys of cooking :) decided to try his hand on this and well- it turned out to be really delicious & filling. I thought it'll be good to share the recipe because it's easy, even for first timers. So here we go-

INGREDIENTS:

Fish of your choice, cut into chunks
a cup of clams or scallops, chopped
prawns, shelled and deveined
1 large white onion
1 cup cubed potatoes
1/2 cup sweet corn
1 cup, chopped celery
1/2 tsp. thyme
2 cups of seafood stock if available otherwise use water and seafood bouillon
butter
1/4 cup flour
1 can of evaporated milk
salt, pepper to taste
fried bacon, crumbled + garlic croutons for topping

HOW TO:

1. Melt butter + little oil and cook onions, celery and potatoes for a couple or so minutes.
2. Pour in stock, add thyme and let it boil.
3. Meanwhile in a bowl combine flour and the evaporated milk, whisk til free from lumps. Blend into the stock when potatoes have become tender. Simmer til slightly thickened.
4. Add the seafood and continue to cook for another 2-3 minutes and turn off the heat. Season to taste.
5. Serve with crumbled bacon and croutons on top. Enjoy :)

Absolutely delish!

COOK'S NOTE: if you find the soup to be too thick, thin it with water or milk and adjust the seasoning. Also, this is a base soup, you can make your own seafood or vege combination, have fun and experiment!

Strawberry Crepes

noreply@blogger.com (Kaye) — Sun, 27 Nov 2011 10:00:00 +0000

Summer now here in little NZ and berries are starting to ripe under the sun- strawberries abound by the punnet :) and I'm taking advantage of this. This afternoon I was wondering what to make for a snack & I was rummaging in the fridge for something when I saw two containers of strawberries, untouched. Crepes sprung to mind. Who can resist that velvety, melt in your mouth floury goodness, hmm-hmmm...well, not me! Ha, ha- so i thought I'll whip up a batch to cook. YUMMM..very satisfying snack.

INGREDIENTS:

A batch of crepes using a pan with a diameter of 9 inches can make 5-6 crepes, so here's for one batch:
2 cups milk
2 cups all purpose flour
2 eggs
2 tbsp. sugar
a dribble of oil
1 tbsp. vanilla

Berry syrup:
as many berries as you want, i used 2 punnets of strawberries
1/4 cup of sugar
1/4 cup raspberry jam
1-2 cups water
vanilla

HOW TO:

Crepes:
1. This is the easiest part, using a wire whisk- just combine all the ingredients for crepe and mix until free from lumps. That is it basically.
2. Heat non-stick skillet/pan, drizzle a tiny amount of oil. Use a standard ladle as measurement and evenly spread batter onto the skillet- all you have to do is whirl the skillet until pan is covered with the batter.
3. WAIT until you see air pockets forming from under the crepe and the sides starts to pull away, (the crepe has got a lovely golden color where it touched the skillet) you can then use a spatula to slowly ease out crepe from pan, carefully lift it out and set aside. Do this with every crepe.
*They easily break apart if you're not gentle with using the spatula...

Berry syrup:
1. In a saucepan, combine all the ingredients except for the berries and simmer til bubbly...we want to reduce the sauce at least a quarter ...then add the strawberries.
2. Allow to simmer until slightly thick, don't wait to thicken too much or you'll be left with a candy-like consistency. We want it to dribble out nicely from a spoon. Ya' know- syrupy!
You will end up with a lovely, lovely ruby red berry sauce YUMMM....just like this-
Assemble:
*Place a couple of crepes on a plate, drizzle with berry sauce and fold into quarters, drizzle with sauce again. Serve with a bit of clotted cream or even drizzle with melted chocolate. A luxurious snack and perfect too for Christmas breakfast :) Yum, yum. Enjoy mi'cherie'

Creamy Fruit Salad

noreply@blogger.com (Kaye) — Fri, 11 Nov 2011 04:32:00 +0000

Summer has reached little ol' NZ & i love it! this is my kind of weather :) and so i guess we will skip our soup in exchange for BBQ's etc...I thought I'd post this very simple, easy to whip-up dessert for you guys because every time I serve this at home my european friends go 'Ooohhh's & yumm...' as soon as they've eaten a spoonful. This is a Filipino dessert & a well-loved one i should say and because our country is quite tropical we make use of our fresh fruits as much as we can. This is a mix-it-in-a bowl thing so i'm sure you'll be fine...

INGREDIENTS:

4 tins of fruit salad- please drain well
1 large red apple, cubed
1 tin of peaches, cubed+drained
1/2 cup cherries
2 cans of reduced cream (yes- the ones you use for dips)
3/4 cup of condensed milk
*Just mix everything in a bowl and chill overnight. That is it. See, 'easy' wasn't an understatement :) ha!
[this mi cherie' is the simple version, we add slivers of young coconut meat and palm fruit to the mix.]

Pollo en Funghi- Fettuccine with White Wine Sauce

noreply@blogger.com (Kaye) — Sat, 22 Oct 2011 04:16:00 +0000

The photo says it all i guess :)

INGREDIENTS:

700 gms. al dente' fettucine- never overcook your pasta if you can help it, follow packet directions...

2 boneless (or bone-in) chicken breasts, you may use other parts if you prefer

1 1/2 c of quality sauvignon blanc, sweet and fruity is my wine of choice for this

about 2 tbsp. of butter

500 gms. fresh cream

button mushrooms or portabello sliced

salt to taste + a tbsp. of worcestershire

parsley

grated cheese or parmesan

a tbsp. or two of good quality tomato sauce- this is optional

HOW TO:

1. First simmer chicken in 1 1/2 cups of wine + 2 tablespoons of butter or margarine, 1/2 tsp. of salt. Make sure you rotate chicken in order to cook both sides, if chicken is too thick just slice it in half. Let simmer until meat is tenderly cooked and there is about 3/4 left of the jus in the pan. At this point, remove and save the remaining jus.

2. In the same pan -add olive oil and lightly brown chicken on all sides. The aroma would be heavenly by now :) Cut it up into chunks.

3. Add the jus and cream, simmer over low fire until thickened, the consistency we're after here is not too runny nor too thick see...so better keep an eye out and make sure you constantly stir, as cream can easily burn in the bottom of your skillet or pan and we wouldn't want that burnt taste at all. You may add the tomato sauce now if you are gonna use some.

4. Once thickened enough to coat the back of a spoon, season to taste and add chicken chunks and mushrooms. Turn off heat.

5. You may mix in the fettuccine now, making sure pasta is evenly coated with sauce. Add in parsley and top with grated mozarella. Serve with garlic bread :)

YUMMM....This is a guaranteed star dish :)

Ciao!

Torta Di Riccotta

noreply@blogger.com (Kaye) — Thu, 15 Sep 2011 12:08:00 +0000

Meringue Cuppy Cakes :)

noreply@blogger.com (Kaye) — Sun, 03 Jul 2011 09:10:00 +0000

I'm a big cupcake fan, I truly am...i like cakes too but there's something about cupcakes.

I think it's their size- they're quite dainty and you kind of feel guilt-free

because they're just he right portion to have especially with a good cuppa.

Okay! the much requested recipe :) sorry for the delay-

INGREDIENTS:

Cupcake:

2 c flour
1 tsp. baking powder
pinch of salt

1 c sugar (or less)

3/4 c cocoa

1/2 c melted dark chocolates

1 c water or milk, whatever you prefer

3 eggs

vanilla

oil 1/2 cup

Just mix all the dry ingredients, make a well at the center, add the rest of ingredients and whisk until smooth. That's it - ^_^what could be easier than that? even beginner cooks can whip this up....no magic there :) but it's yum! i tell yah! LOL...Ok now for the meringue icing, it's even simpler:

Meringue Icing:

5 whites

3/4 cup caster sugar

vanilla

--> Just whisk til soft peak stage, add sugar bit by bit, add vanilla...whip til the peaks no longer droop down when you lift the beater and it's gone thick and glossy. That's it.

--> Scoop into piping bag with star tip and ice your cupcakes- make sure the cupcakes are completely cool before icing.

--> For the chocolate drizzle- just melt 1/4 cup of dark melts with butter in the microwave, once melted- allow to cool a wee bit and drizzle using a teaspoon or spoon into a sandwich bag and cut tip of bag.

Voila! cool presentation but more than that, it's one gobsmacking cupcake :) Enjoy!

Cook's note: Dress your cupcake up by using really nice cupcake liners and you could tint them too with food color pastes (i recommend pastes or gels over liquid), adds to the glamour ^_^ Be creative!

Cooking vid :)

noreply@blogger.com (Kaye) — Tue, 07 Jun 2011 12:33:00 +0000

Have found this really gorgeous cooking video on Vimeo :)
from Tiger In A Jar

so i'll post it here for your viewing pleasure!

Classic Spinach-Ricotta Canneloni

noreply@blogger.com (Kaye) — Tue, 08 Feb 2011 03:21:00 +0000

Hi everyone! I've finally finished tweaking with this blog's design, what do you think? I opted for a classic minimalist look with neutral tones plus a bit of vintage touch :) and I love it! took me awhile coz' I got too busy with life so I took the opportunity last night to knuckle down and just finish the job, ugh..what a relief.
Anyway, here is a family favourite~ the humble spinach canneloni, I added some really nice German sausages to the sauce just because my hubby wanted some sort of meat in it, otherwise it is good as it is. Another easy and delicious recipe for you :)

INGREDIENTS:
half-cooked canneloni tubes, enough to evenly fill out a rectangular tray/baking dish
500 gm. frozen spinach, drained well and chopped
500 gm. ricotta cheese
200 gm. parmesan cheese
salt, pepper to taste
minced garlic and onion
300 gm.fresh chopped, over ripe tomatoes or x2 canned chopped tomatoes/sauce- up to you.
fresh basil leaves
*optional- 4 gourmet sausages sliced (I used cheese kransky)

HOW TO:
1. In a medium bowl, combine the spinach and ricotta- blend well.
2. Add in the parmesan, salt & pepper- season according to your taste although I prefer it a bit salty otherwise it can be quite bland but that's just me ;)
3. Carefully fill each canneloni tube, using a teaspoon so it won't break apart. Set aside.
4. In the meantime let's make the sauce-in a small saucepan, add oil then onions, cook til onions are translucent then add the garlic and sausages, saute for 2 minutes then add the tomatoes.
5. Simmer for another 5 minutes over low heat and season to taste, once cooked add about a handful of fresh basil leaves.

ASSEMBLE:
Pour a ladle of sauce in the dish then evenly layer the filled cannelonis...pour the rest of the sauce on top and generously sprinkle some parmigiano cheese. Bake at 180 C for about 15-20 minutes. Serve with garlic bread.
Yummy!

Simple Tuna Pasta

noreply@blogger.com (Kaye) — Sun, 28 Nov 2010 01:46:00 +0000

They say boredom is the mother of invention, how true... hence I was able to concoct this recipe-making do with whats in my cupboard and fridge at the time, and guess what? it turned out to be the familys' favourite ' merienda ' whenever we're craving for a yummy yet easy to make pasta dish. I must say that even though it is a fairly simple dish to make- it is incredibly tasty & delicious, I surprised myself with this one, ha,ha,ha.

Pair it with lightly toasted baguette with olivio-garlic oil mixture which will further complement this dish. It isnt cream based nor tomato based, it is oil based quite similar to genovese. You can whip this up in 20 minutes :)

INGREDIENTS:

olive oil, 1/2 c butter

4 tbsp. worcestershire

2 tin cans of tuna chunks, drained

3 cloves of minced garlic

1/2 green and 1/2 red bellpepper, cut into very small cubes

salt to taste

*chili powder or flakes ( optional )
a bottle of capers, drained

sliced button mushrooms, depends on how much you want to put in.

cooked al dente'- angel hair or spaghetti, about 500 grams
freshly cracked pepper

HOW TO:

1. Over medium heat, in a large skillet, toss in olive oil about 1/3 cup and butter. Melt butter then add your garlic- DO NOT BROWN. Fry capers.

2. Immediately add tuna chunks and carefully separate tuna pieces ( without mashing them! ) and add in worcestershire and salt. Saute' & allow flavours to blend.

3. Add more olive oil if it appears dry because this is your base sauce. Lastly add your veges.

4. Add the pasta- making sure it is mixed well, so that the tuna flakes and mushrooms are evenly distributed.

5. Serve with garlic bread and freshly cracked pepper.

Now, it is mouthwatering indeed so I do encourage you to try it because it's really practical as well as delicious. I'm sure even those who isn't into seafood will appreciate this - the secret with seafood is using worcestershire- it enhances the flavour & makes it really nice because it eases off the fishy taste- for those who are sensitive to that...anyway tuna is the least fishy I reckon plus the health benefits of it's omega 3 oil- is good for the heart. They say 3 helpings of tuna a week helps maintain the good cholesterol that the body needs, so there- have I convinced you enough? ha,ha,ha...

Butter Prawns with Zucchini

noreply@blogger.com (Kaye) — Thu, 18 Nov 2010 09:47:00 +0000

I don't know what to call this dish because I just concocted it from scrap- I got tired of eating red meat or chicken and I was craving for prawns so I went to buy a kilo of fresh king sized prawns and rummaged my cupboard for spices. So, I ended up with a beautiful dish- for those who don't mind seafood- you just would have to try this delish number my dearies. As with any seafood, cooking has to be quick and not overdone so when you have guests coming over, it's good to whip this up 30 minutes before or even later.

INGREDIENTS:
butter + oil for sauteing
750 gms. more or less is up to you, of good sized prawns, fresh! not the pre-cooked ones
*shelled but leave the tail part, marinate in 2 tbsp. of worcestershire sauce + minced garlic + dash of salt
a tbsp. of red capsicum flakes (this is the dehydrated form of red bellpper/capsicum...not chilis ok?)
2 medium zucchinis, sliced horizontally or use a vege peeler if you want zucchini ribbons instead, for a more sassy look...
a spoonful of tomato paste

HOW TO:
1. On high heat, melt butter with oil and add the capsicum flakes and zucchini. Allow vege to soften a little.
2. Add in the prawns, cook for a minute before tossing in the tomato paste, allow paste to melt and incorporate in the dish for another minute. Hmmm, smelling good already!
3. Lower heat, by this time the prawns have turned pink and the flavours of the sauce have come together nicely. Plate whilst hot and serve by itself, with a hot bowl of rice or pasta? up to you :)

Quick & Easy Savoury Chicken Parcels

noreply@blogger.com (Kaye) — Sat, 13 Nov 2010 05:35:00 +0000

[courtesy of delicious magazine, again apologies as I still don't have my camera yet]

Okay, another delightful treat for you guys, back to Euro after some Asian flavours, ha,ha,ha...that's how I like it! eclectic and a happy jumble of recipe mix so it doesn't get boring at all, agree? :) i know you would. Now, this recipe is plain easy and great for when you are rushing to make a meal- a nice meal because IT IS NICE and filling too. Serve it with fresh garden salad and a dressing of your choice. Hmm.
Right shall we begin?

INGREDIENTS:
Grocery bought flaky-puff pastry, 5 pcs.
Campbells Cream of Mushroom, 1 can
1 medium onion, minced
1/4 c cream
dollop of butter and cooking oil
1-2 chicken breasts, boiled til tender and cubed
seasonings: salt and freshly ground pepper
1 medium zucchini, sliced and then cubed (you know what i mean, right? lol...)
half each of green and red capsicum/bellpepper, cut into medium squares
button mushrooms, 500 grams, each cut into four
1 can sweet corn, drained

HOW TO:
1. In a pan, over medium heat, toss in butter & oil, saute onion until translucent. Add in the chicken and seasonings and let saute' for a couple of minutes.
2. Add in 3/4 of Campbell's and let the cream 'loosen' up with the heat. Mix well.
{at this point, take out your pastry from the freezer so it could defrost and turn oven on to pre-heat at 220 degrees}
3. Pour in 1/4 c of cream and all the veges except the mushrooms. Lower heat and simmer for 2-3 minutes, without lid!
4. When the zucchini's tender, take off from heat and throw in the mushrooms, mix it in as the heat will cook the mushrooms ok? :) Let cool.
COOK'S NOTE: We want this a bit thick rather than runny...so if you think the sauce is still runny, just add in more cream and simmer over low heat to thicken.

ASSEMBLY:
1. Prepare cookie sheet or tray and spritz some oil for easy lifting later on and then spread the baking paper.
2. Lay out pastry and spoon chicken mixture onto the middle part of the pastry square, just divide portions equally. Grind a fresh lot of pepper on top.
3. Fold in pastry edges together to form a parcel and seal with fingers. Using a spatula, lift each one to the tray, I just baked 2 at a time but if you have a bigger oven then that's even better.
4. With eggwash (1 egg + 1 tbsp. milk), brush top and sides well. Bake for 15 minutes or until the parcel is nicely browned and puffed. Halfway through baking, I just brushed some more of the eggwash- to give it a nice shiny look :)
5. Once cooked, let it cool on the tray an then carefully lift and plate. Serve with salad.

Another simple yet remarkable dish :) and experiment with other fillings too like:
*Smoked salmon, spinach and Bocconccini
*Beef Stroganoff
etc....whatever takes your fancy ;)

NOTE: As with any other pastry dish, it is always best when served hot & straight out of the oven...so time it well. Leftovers for the next day are ok but the pastry has lost its 'crispiness' and it kinda gets soggy. You could also make a batch and freeze them, they keep well.

Beef Stir-Fry with Teriyaki sauce, Young corn & Cashews

noreply@blogger.com (Kaye) — Mon, 08 Nov 2010 03:59:00 +0000

I am all for yumminess...I love to try every flavour, herb and spice there is in the world- if possible! but I also like cooking to be easy & fun, so when I am too lazy to whip up meticulous meals, I always go for stir-frying...the secret is in the flavours you toss in, beef is ideal and goes well with liquid seasonings because it absorbs them quite nicely. This one is a family favourite:

INGREDIENTS:
500 gms. rump steak, sliced into thin strips
2-3 cloves minced garlic
baby corn, sliced lengthwise
broccoli, separate flowerettes
a handful of roasted, unsalted cashews
half of each: green, yellow and red bellpepper/capsicum, cut into either strips or chunks
soy sauce, 1/4 cup
teriyaki sauce or alternatively oyster sauce (in your local grocery, asian section)
sesame oil, 1-2 tbsp. more or less is up to you

HOW TO:
1. First we marinate the beef with soy sauce and minced garlic, leave that for at least 20 minutes...so that gives you time to prepare your veges.
2. Heat your deep wok or frying pan, toss in about 1/2 cup of cooking oil (except olive because it is quite strong..) and add beef- remember that stir frying requires high heat but we can flip from high to medium anytime because we don't want to burn our oil, so just use our dependable common sense eh? LOL...
3. Ok...stir-fry for 2-3 minutes and throw in the teriyaki sauce, corn and cashews. Saute' for another 5 minutes, add broccoli. IF the beef starts to produce 'jus' just let it be, it helps tenderize the meat. Add more teriyaki sauce as needed, we want it to be saucy as well and not dry.
4. By this time, the meat would be tender and the flavours are well incorporated, so turn off the heat, toss in the capsicum (the heat will cook these) and dribble the sesame oil, mix well.
5. Serve with steamed rice and you may sprinkle with lightly toasted sesame seeds before serving if you want to.

Yummy Meat Springrolls [Lumpiang Shanghai]

noreply@blogger.com (Kaye) — Tue, 02 Nov 2010 10:39:00 +0000

[photo courtesy of Goole images]

You might have noticed that I am going for asian reipes lately, ha,ha,ha...and my homesickness is partly to blame for that but I decided to post this particular one because I kept being asked for it. When people discover that I am Filipino- they will immediately rattle on about the 'Pinoy' dishes they have tried and they would sheepishly ask for recipes & Springrolls are on the top of the list. They are great appetizers and finger foods and I haven't really met anyone who didn't like it, they're also filling so there you go. Try 'em out! NOW!

INGREDIENTS:
500 gms (more or less, up to you) of ground pork
4 cloves of garlic, minced
1 large onion, minced
1 medium carrot, grated or food-processed (minced)
1 celery stalk (not the whole head), minced
[all veges must be finely minced pls.]
seasoning: salt, pepper, a bit of *aromat (optional) - fry a tablespoon of the meat mixture and taste, adjust seasoning accordingly. I normally just take a sniff of the mixture and I can tell if it needs more seasoning or not- however if you're not sure just try my suggestion of taste-testing it first.
1 egg, to bind the ingredients better
*cheese slices- cubed, optional
1 packet of Springroll Sheets (not rice wrapper ok? rice wrappers are thinner...and not 'molo' wrappers, they're altogether different)
Cholesterol-free oil for deep frying (the ones with a heart check) I use rice bran oil.

HOW TO:
1. Now what I normally do is pop all the ingredients except for the meat, into a food processor and mince them. Remember- mince & not puree!!!! transfer in a big bowl and set aside...
2. Food process meat IF they aren't fine enough but leave them as is if they are...did that make sense? LOL.
3. Mix everything together, crack in the egg and season to taste.
*NOW for the wrapper, follow instructions on how to defrost them but I'm sure you just leave it out to defrost naturally, I tried to microwave once and it turned out too brittle and ended up in the rubbish bin, sigh! anyway, after defrosting- carefully peel sheets one at a time until you have done the whole lot. Now we can roll...here's how I do it:
4. Lay out wrapper and spread a generous tablespoon of meat mixture onto the whole surface, spread it out evenly with the back of a spoon. Sprinkle cheese and then roll the wrapper tightly. Seal edges with a little bit of water, just moisten it. You may prefer to cut them in half or into three's with a clean scissor.
5. Prepare deep-frying equipment- be it a deep fryer, a wok or what I use is a medium sized saucepan. Make sure that the oil is reasonably hot but not burning!!! put heat from medium to high and flick to medium if it gets too hot. Make sure you have prepared a plate with a paper towel to drain off any excess oil as well.
6. Keep an eye when frying these because they easily burn...so once they've turned golden brown then scoop them up from the oil and drain well. I prop them upright to get rid of excess oil.

Serve with sweet chili sauce or catsup. Hmmmm....
That's it :) enjoy!

COOK'S NOTE: if you want your springrolls chunkier, then just chop the veges or mince them by hand rather than using the machine. There are many varieties of springroll but this is the traditional blend. If you're partial to seafood , you may use canned tuna in place of meat- i also resort to that sometimes, for a change & it's quite delish too, just make sure you drain the tuna well and toss in spring onions/scallions in the ingredients. Now- you can store this in the freezer as they keep really well and I usually don't bother to defrost completely before cooking- partially defrost them & then deep fry is the way to go, just make sure you separate each piece as they tend to clump together. Also, make sure that the oil you use is reasonably hot -again NOT burning....
You'll love it- I promise!

Parmigiana Ravioli with Sundried Tomato and Chicken in Cream Sauce

noreply@blogger.com (Kaye) — Sat, 23 Oct 2010 08:45:00 +0000

We just had this for tea an hour ago so I thought I'd give you guys the recipe...this is a quick fix sort of dinner and it is quite delicious I should say. I'm quite at home with whipping up pasta recipes because I just love them eh, after having worked in an Italian restaurant- it just stuck with me. Everything about it, including Andrea Bocceli- ha,ha,ha. I actually cook with music playing in the background ;)
Okay too much talk, let's begin!

INGREDIENTS:
600 gms. of Ravioli- your choice of filling (I used the ones stuffed with basil, parmigiano, garlic & riccotta)
*Follow cooking instructions for pasta, set aside...
1- 1 1/2 of chicken breasts, sliced thin and cut in cubes
chopped and roasted pine nuts, 250 gms.
about a quarter cup of pesto mixture or less than that, it's up to you...
pesto is a really strong flavour, see, so for some people who don't like it that much- a tbsp.'s enough
1/2- 3/4 cup of sundried tomatoes, food processed to a paste
1/4 cup of butter & cooking oil (preferably no-cholesterol)
1 medium onion, chopped
500 gms. heavy cream

HOW TO:
1. Over medium heat in a deep skillet, melt butter with oil. Add in onions and let cook until it becomes translucent.
2. Add in chicken, season with salt & freshly ground pepper.
3. Toss in the sundried tomato, pesto & nuts. Allow the pastes to come together for a minute and blend well. Turn heat to low.
4. Pour in the cream and let simmer until the sauce reduces and thickens.
5. When that's done, just toss in the ravioli (make sure it is well strained! otherwise the excess water will ruin the sauce...). Mix til ravioli's are well coated with the sauce.

That's it! serve with ciabatta & garlic butter...Oooohhh.

A Cheesy Thank You ;)

noreply@blogger.com (Kaye) — Sat, 23 Oct 2010 07:57:00 +0000

I thought I'd say

thank you to those

who follow me-

for reading my blog

and trying my recipes :)

for taking the time to comment

which truly warms my heart-

especially to

Ethel Mae (wink!)

who is such a lovely sweetheart...

Thank you friends for dropping by

I'll try to post more in-between-

working, doing the laundry &

looking after Josh & my 3 teens.

ha,ha,ha...

Tiramisu!

noreply@blogger.com (Kaye) — Fri, 22 Oct 2010 11:17:00 +0000

Sorry folks! been way to busy with major exams and State board- so I am sure you'll forgive me if I've neglected this page for a wee while :) & after having clicked my globe revolver down there and saw how many people were actually coming & visiting this blog- I feel guilty, LOL...
Here's another recipe as a peace offering, ha,ha,ha...

Mouthwatering, heavenly dessert of Italian origin. This is one of my top three favourites when it comes to puddings. And for those who havent tried one- tsk, tsk...youre definitely missing out on something. So, to ease your doubts and wonderings, you're in for a treat- I'll share you this recipe which I have learnt firsthand from an Italian chef, this- we make by hand including the whipping of whites, but you may want to use the mixer because it takes a bit of time. It is very simple and easy to do, so- do you want to impress friends and family? let me show you how...

INGREDIENTS:

1/2 kg.- 1kg of Mascarpone ( italian soft cheese )- depends on how much you want to make, this quantity will yield about 1 large rectangular pyrex dish.

4 egg yolks

4 egg whites

1 cup white sugar

1-2 cups pure espresso coffee- black

2 packets of Italian ladyfingers

cocoa for dusting

HOW TO:

1. Beat yolks and sugar til lemony colored, light and creamy, then add the Mascarpone cheese,blend well.

2. Beat egg whites til stiff and glossy, then- mix with the creamed Mascarpone.

Do this carefully with a spatula, making an under and over motion until it is well blended. Do not mix with a whisk.

3. Soak each ladyfinger in the espresso, quickly and lightly- not too much as to make it spongy.

4. Arrange the biscuits in the pan or dish, put a layer of the mascarpone and dust with the cocoa, do this until you fill the dish- ending with the creamy mixture and cocoa dusting.

5. Chill in the fridge at all times until you serve them.

TIPS:

You may substitute a half and half mixture of cream cheese and whip cream for Mascarpone- as it can be expensive or hard to find.

*photo courtesy of Google as I haven't taken a pic of the last one i made :)

Creamy Chicken Ala King

noreply@blogger.com (Kaye) — Thu, 30 Sep 2010 09:13:00 +0000

Yum! is all I can say. I cooked this for dinner because we invited some friends over & as usual it was a hit :)
Thought you'd appreciate a good homespun recipe that is truly satisfying, paired with steamed rice, bread or mashed potatoes. Hmm..give it a try!

INGREDIENTS:
1kg. boneless chicken breasts, cut up
1 large white onion quartered
dollop of margarine/butter- your choice
cubed potatoes, about 3 large ones
300 gms. of button mushrooms, halved
fresh baby peas
red and green bellpepper, cut into large cubes (capsicum)
baby corn
Evaporated milk, 1 can
cornflour

HOW TO:
1. In a deep wok over medium heat, melt butter with oil- preferably a no cholesterol one (i use rice bran oil).
2. Toss in the onions and when translucent, add in potatoes, saute' a couple of minutes.
3. Add in the chicken pieces & season with salt and a little pepper. Cover and let cook for another 2-3 minutes.
4. Add in 1 cup of water and cover- leave until chicken is cooked and potatoes are tender.
5. Toss in the capsicums, baby corn and cover, add more seasoning if needed. Leave for 5 minutes over low heat.
6. Now we could add in the mushrooms and evaporated milk- leave 1/4 c of milk to dissolve about a tbsp. of cornflour, just to thicken the sauce. Blend well to incorporate cornflour throughout the sauce. Let cook for 3 minutes.
7. Turn off heat and add in the green peas.

Ta-da! all done :)
*photo courtesy of google

Embutido- My Favourite Meatloaf Ever!

noreply@blogger.com (Kaye) — Sun, 12 Sep 2010 03:56:00 +0000

Yummm... this recipe best reminds me of home and Mum as well. I think I got my love for cooking from my mother who dished out really, really nice meals when we were little and I remember myself hanging around in the kitchen every time she cooks. This is one of my favourite recipes from her- it is a festive dish, often served for special occassions but I just cook it anyday I want to anyway, especially when I'm feeling a bit nostalgic about home.

This 'Embutido' recipe is culled from the Spanish version of Enchido- a spanish homemade sausage, and is originally cooked in hog casing- that thin membrane used in sausages. But I gag thinking about pig casings so we'll just skip that part shall we? ha,ha,ha.

So, it is your lucky day- coz' I will share it here with you. Now, please try them out, they are seriously delicious...

INGREDIENTS:

Ground meat- either pork or chicken only though, about 800- 1kg.

*I normally use lean chicken mince

1 200 gm. bottle of sweet pickle relish

1 can pineapple chunks well drained please

(minus the juice)

1 large onion

3 garlic cloves

1 large red capsicum

1 medium carrot peeled and cut into chunks

1 medium chorizo

1/2 c grated cheddar cheese

cubed ham

1 egg

salt to taste

*raisins about 1 c (optional) but it does add a nice sweetness to it...

Steamer and foil wrap

Boiled eggs, about 8 pcs. peeled and cooled.

HOW TO:

1. Prepare steamer- add water and turn stove to high heat whilst preparing the dish.
2.Food process onion, garlic, capsicum (bellpepper), carrot, chorizo and pineapple...until minced but NOT pureed. Set aside in a bowl.
(it is very important that the pineapple chunks are well drained otherwise this will turn out really mushy...)
3. If ground meat is not minced enough, food process it for a finer result and blend with the veges- use your hands to incorporate the ingredients better, so WASH hands and scrub fingers before handling food please :)
4. Season with salt, add in cheese, ham, crack in the egg to bind everything better and add raisins. Blend well.
Now, that's all there is to it...simple eh?

ASSEMBLE:
*Spread about half a meter of foil and spread mixture like so:

*Place 2-3 eggs in a horizontal line, in the center of the mixture and form into a log. Make sure the eggs are well covered by the meat. Roll foil to cover- candy wrapper style and twist ends to secure.

*By this time, your steamer's hot and ready- and so place the embutido in threes, alongside each other ( depends on the sizes anyway) and steam for 45 minutes or until juices run clear when pricked.

*Allow to completely cool and rest, then refrigerate. This is meant to be a cold-cut meat which goes well with steamed white rice or a side dish of salad or even plain pasta cooked in butter.

*You may also want to slice this nicely before serving or lightly fry or brown it in olive oil before as an alternative to cold-cuts. Either way- it is such a mouthwatering dish and they keep well frozen. So it is good for use as stock food- because all the flavours get sealed in intact. It's one of those dishes which actually gets tastier by the day.

Hope you try it out because you and your family will truly enjoy this.
Yield for this batch is 3-4 jumbo embutidos.

Spun sugar!!!!

noreply@blogger.com (Kaye) — Wed, 04 Aug 2010 11:49:00 +0000

I have a new blog- a baker's blog :)

I think ya' all know by now how much I love baking

so I want you to check it out and puhleeze give me feedback-

it's quite new and i only have 3 posts so far, but will post regularly there rest assured.

So, do click the link- cheerio! *spun sugar*

Beef Caldereta

noreply@blogger.com (Kaye) — Fri, 30 Jul 2010 10:36:00 +0000

This dish is one of my favourite beef recipes, it is a tasty blend of veges & oh-so tender meat :) It is a stew and goes perfectly well with any side dish. This isn't cooked the traditional way, as is typical of me- I do tend to tweak recipes to my taste, however, it is absolutely delicious.
It is as good as it looks too and this is one recipe that won't disappoint, enough said- try it!

INGREDIENTS:
500 gm. rump steak, cut into strips or small chunks
3 ripe tomatoes, chopped
tomato paste 3-4 tbsp.
4 cloves of garlic minced
2 medium white onion, quartered
potatoes & carrots, cut into chunks
3/4 c of baby peas
1/2 of red & green bellpepper (capsicum), cut into strips
dark soy sauce, 1/4 c
dash of salt, black ground pepper
1 beef bouillon dissolved in 3 c of water
black peppercorns
button mushrooms, halved
grated cheese 1/4 c
cream, 3 tbsp.
*liver pate, 3 tbsp. (optional, I tend to omit this)

HOW TO:
1. Over medium heat, saute' garlic, peppercorns & onion in olive oil & a dollop of butter/margarine.
2. Add in tomatoes, cook til softened and add beef. Season straightaway with soy sauce, salt & pepper. Saute' a bit more.
3. Add in water-bouillon mixture, tomato paste and cover, simmer for 30 minutes.
4. Add in potatoes and carrots. Let simmer til cooked. The stock would have reduced a bit by this time. Lower heat.
*just add in another half cup of water & adjust seasoning if needed.
5. Once beef is tender, add in the cream, stir in cheese and pate (if using), and add in the capsicum, mushrooms & baby peas. Turn off heat, as the heat will cook these.
The smell of your kitchen would be heavenly by now, LOL... anyway it goes perfectly well with a side dish of mashed potato, bread or steamed white rice- oohhh, yum!
Enjoy :)

Pan Fried Snapper Fillets with Cheese Sauce

noreply@blogger.com (Kaye) — Mon, 19 Jul 2010 09:30:00 +0000

You might have noticed that I am a bit partial to seafood :) I am, I grew up beside the beach and we always have access to fresh seafood and there's nothing like fresh really. Frozen or even supermarket seafood is quite disappointing but anyhow there are means and ways to perk things up. I just cooked this tonight for tea, it's simple, tasty and filling and also a good way to introduce seafood to picky eaters :) so if you don't mind fish then here's a good way to cook it (unfortunately I was too tired to take a photo). Anyway, here it goes-

INGREDIENTS:

Your choice of fresh fish fillets, about 500 gms.

flour, sweet paprika powder for flouring the fillets

butter, 2tbsp.

flour, 3 tbsp.

milk 3-4 cups

grated cheese 1/2 c

*Steamed veges as side dish

HOW TO:

1. Season fish fillets with salt and pepper. Let sit for a few minutes.

2. Flour fish with flour & paprika mixture, pat well on both sides and dust off any excess.

3. Heat pan, add in oil (remember cholesterol-free), and fry fish til cooked on both sides. Pat with paper towel to remove excess oil. Place in a rectangular dish.

*Now, we'll make the cheese sauce...

4. In a small saucepan over low heat add butter and wait til it's melted. Add in the flour and mix well (it'll form a lump of ball). Increase heat to medium.

5. Add in 1 c of milk and the lump will turn into a creamy, thick consistency. Stir with wire whisk to free from lumps. Lower heat again to keep from burning.

6. Add in the rest of the milk and continue to stir until it thickens- then turn heat off.

7. Stir in cheese and pour over the fried fillets. Cover top with breadcrumbs and bake just until the crumbs turn golden in color- we don't want to over cook this.

*Steam broccoli, sliced carrots and fresh peas as side dish and serve. Yummm!

Cook's note:
*If you don't like cheese then you may omit it and add in herbs instead such as chopped parsley.
*The cheese sauce will have an excess- either pour it over the veggies or keep them in the fridge for another dish.

Tastiest Marinade Recipes Everrr!!! trust me :)

noreply@blogger.com (Kaye) — Mon, 19 Jul 2010 03:49:00 +0000

Okay, now that readers kind of nudge me a bit to post regularly- I'll try! :) so sorry - my life just gets busier by the day now that I am near the end of my degree (finishing in 4 mos.time, yay!) anyway here are some recipes for BBQ, steak or any meat marinade- the reason why I decided to post this as oppose to meals because first- I am a big fan of yummy BBQ and steaks, second I don't like bland tasting meat- I mean who does really eh? unfortunately, salt & pepper just don't do it for me...and because I have some awesome marinade recipes I thought I'd post it here.
Filipinos do have a thing for tasty food & I am by heart, despite my love for international cuisine and flavours- simply go back for that special blend of spices and seasonings (minus the MSG, LOL) that is ingrained in our own cuisine.
Please, please try it out :) grill over charcoal, a proper bbq grill or in the oven- works just fine! remember the secret lies in the marinade (wink!)...

Marinade No.1:
1/2 c medium or dark soy sauce
salt 1 tsp. (depends on how much meat you have, better to add less though)
1-1 1/2 freshly squeezed lemon or Sprite alternatively (1/2 c)
3-4 cloves minced garlic
2 tbsp. worcestershire
1/4 c brown sugar
black ground pepper
choice of meat (great for meat pieces, ribs or chops-chicken, pork or beef for kebab)
*Great with a side salad of mash, or steamed rice and salad

Marinade No.2: Oriental flavour
Cut chicken pcs.
sweet soya sauce or honey soy
pepper
minced garlic
tbsp. sesame oil
crushed anise (1/2 tsp.)
salt
*Great with chinese fried rice or Java rice

Marinade No.3:
pineapple juice 3/4 c
chicken or pork pcs. or cuts
dark soy sauce 1/2 c
chopped garlic 5-7 cloves
pepper
2 tbsp. brown sugar
salt

Marinade No.4:
cider vinegar 1/4 c
meat pcs.
garlic cloves. crushed 7-8 cloves
light soy 1/2 c
salt & pepper

Cook's tips:
Okay, now I know they all sound way too simplistic but the proof is in the pudding, err- in this case the meat, so try them next time you think of BBQ, kebabs and the like. Here are some really good tips:
1. Marinate meat overnight for best results. This allow the flavours to infuse well and will help tenderize the meat too. Otherwise an hour will do.
2. Soak wooden skewers in water to prevent them from burning when you grill.
3. For big, thick pieces of meat- it is best to score meat and rub in the spices well.
4. If using a BBQ grill, make sure it is well heated before putting your meat over.
5. Some people prefer adding a bit of oil in the marinade to help the cooking process- if you want to add it in do it just before cooking- at least 1/4 cup of olive oil or any cholesterol free cooking oil.