cooking for a picnic!

 Mash potatoes baked toped with mozzarella cheese!:)

4 potatoes, peeled, boiled and mashed. Mix in some butter and milk, then add salt and pepper to taste. Topped with mozzarella cheese and pop it into the oven!:)

  Spaghetti Bolognese

Mince beef + celery + carrot + onion + garlic + crushed tomato + water + milk

   

And we can’t do with the pasta! from my new pasta machine!:D:D:D

   Spicy Rapid Roast (Chicken Thighs)

Add carrots and onions to the tray..oh so sweet:) 

Lunch for one..

extremely easy, just garlic, tomatoes, olive oil and basil leaves.

  

Topped with parmesan cheese:)

We’re going thai…

 Thai green curry with prawns, yay!:D

 Thai fishcakes..

Didn’t really expect it come out so green..i guess it was the herbs that went in..taste good though:)

Dinner time!:)

  

Vintage Jam Tarts (supposedly..)

  

I changed some stuff in the recipe that I couldn’t get..it didn’t turn out very well..

Lasagne..delicious!

i even made the pasta sheet:D

A little too wet, but good anyhow..

Baked egg for breakfast:)

Sweet Dinner Rolls – Allrecipes

INGREDIENTS
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

DIRECTIONS

1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

 rolled up and ready to go…!

3. Bake in preheated oven for 10 to 15 minutes, until golden.

  cinnamon rolls:)

 ol’ plain buttered roll:)

So many stuff i wanna try..:D

Almond Rhubarb Coffee Cake – Allrecipes 
INGREDIENTS
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.

2. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.

3. In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.

4. Bake for 30 to 35 minutes, or until the cake tests done.

 

Flourless chocolate cake with chocolate glaze

Chocolate Cake
20g cocoa powder, sifted
340g bittersweet couverture chocolate, coarsely chopped
170g unsalted butter, coarsely chopped
5 eggs
1 cup granulated sugar
1 1/2 tsp pure vanilla extract
1/2 tsp salt
2 tbsp water

Chocolate Glaze
110g bittersweet couverture chocolate, coarsely chopped
40g unsalted butter, coarsely chopped

1. Preheat oven to 160 degrees celcius. Grease a 23-cm round cake tin and dust well with cocoa powder, tapping out any excess powder. Set aside
2. To prepare cake, melt butter in a saucepan over low heat. Quickly stir in chocolate until you get a smooth mixture. Set aside to cool.
3. In a mixing bowl, whisk eggs, sugar, vanilla, salt and water on medium-high speed until the mixture is foamy, pale in colour and double in volume.
4. Reduce mixer speed and gradually pour in chocolate mixture. Continue whisking for 30 sec.
5. Pour into cake tin and bake at 160 degree celcius for 50 min or until a skewer inserted comes out clean.
6. Cool cake for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the tiin to loosen cake. Cover the cake tin with a wire rack and invert. Remove tin and let cake cool completely.
7. Cover and refrigerate cake for at least 6 hours or overnight.
8. Prepare chocolate glaze by melting butter and chocolate over low heat in a saucepan. Stir well with a spatula till mixture is smooth.
9. Pour warm glaze over the chilled cake, then use a spoon or an offset spatula to spread glaze evenly.
10. Refrigerate cake until glaze is set (about 20-40 min)
11. let cake come to room temperature before serving.

mm..i’ve yet to try making this cake:) exciting!

Roast Chicken~

Ingredients:
1 whole chicken (1.2g-1.5g)
Salt and pepper
Fresh basil and parsley, roughly torn (dried ones will do too)
4 tbsp olive oil
Juice of 1 lemon

chicken stuffing
2 tbsp cooking olive oil
200g picnic ham, cubed
150g cooked chestnuts (or water chestnuts), quartered
150g button mushrooms, quartered
Fresh basil, roughly torn
salt and freshly ground pepper to taste

1. place chicken on a roasting tray and rub with salt, pepper and fresh herbs. Drizzle olive oil and lemon juice, and massage into the chicken. (can stuff herbs under its skin too!)
2. Cover tray with clear wrap and leave chicken to marinate in the refrigerator overnight
3. To prepare chicken stuffing, heat pan with olive oil. Toss in cubed ham, chestnuts and button mushrooms and stir-fry for 3-4 min. Stir in basil and season with salt and pepper, to taste. Leave stuffing to cool for about 15 min.
4. Pack the chicken cavity with the cooked stuffing. Secure the cavity by inserting a clean toothpick across the opening.
5. Roast chicken in a preheated oven at 225 degree celcius for 1 hour. You can also add carrots and sweet potatoes in the tray to roast together with the chicken
6. Pierce the chicken with a skewer to check if it is cooked. Remove it from the oveen when its juices run clear. Rest the meat for 20 min before carving.