What’s going on in my Kitchen?

THIS IS MY COOKING DIARY… I’M NOT A CHEF BUT I LOVE TO COOK!

my Pear Cinnamon Pie

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Ingredients:

Puff Pastry (Choose your own shape or however you want to cut it)
1 Pear (for my pie size base on the photo)
Pear jam
Cinnamon Powder
1 egg

Instructions:
Cut your puff pastry as you wished, I had mine in rectangular. Now, spread some pear jam or you can also use apple jam but i prefered pear jam coz they are a little less sweet. Sprinkle some cinnamon powder on the jam. Take note, leave space around the edges for the pastry to rise. Put the sliced pear on the top and spread some egg mixture on the edges of the pastry using a small brush for convenience.
BAKE for 20 minutes under 200 degrees celsius.

Enjoy..and yes this is super easy to prepare.

Cocoa Banana Oats soft cookies (my recipe)

Ingredients:

2 Bananas
1 cup instant Rolled Oats
ground walnuts
1 egg (optional)
2-3 tbsp. pure cocoa powder
2 tbsp. pure honey
1 tsp. vanilla extract
2 tbsp. flaxseeds powder (optional)
1 tbsp. desiccated coconut (optional)

Instructions:
In a bowl, mash your bananas with fork and then mix the instant oats followed by the egg & rest of the ingredients…  Free to shape them as you wish… Bake for 15-20 minutes under 160 degrees celsius.)

**This is the easiest, tasty and also very healthy snack for you.**

 

Shrimp Stir Fried Noodles (my own recipe)

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Ingredients:
2 cups of Rice Noodles (Soaked in water for 1 hour)
Shrimps
String Beans
Cabbage (1/4 cut from 1 cabbage)
3 cloves garlic
2 eggs
3-4 stems of onion chives
3 -4 tbsp. dried shrimps
1 tsp. shrimp chili oil
2 tbsp. sesame oil
2 tbsp. olive oil
1 tbsp. oyster sauce
1 tbsp. thick soy sauce
1 tsp. salt
1 tsp. dried fine herbs (optional)
1/2 cut lemon

Instructions:
Heat your frying pan under medium heat. Pour about 2 tbsp. of olive oil, bring to heat and then add your garlic, followed by the dried shrimps and your fresh shrimps til fresh shrimps are half cooked. Pour the rice noodles in pan, add about 50 ml water, leave til half cooked as well, then (take off your cooked fresh shrimps & set aside) add the string beans, onion chives and cabbage, mix them well altogether in the pan. After that, add the sesame oil, oyster sauce, thick soy sauce, salt, and dried fine herbs and mix them well again & push them a little bit aside of the pan to give space for frying 2 eggs, scramble your eggs before combining the mixture altogether in the same pan. Now, remember not to overcook your veges, turn off the heat when noodles are already white & cooked while the veges are half cooked. Then squeeze your lemon, give it a good mix and decorate your fried fresh shrimps on top when plating. enjoy 🙂

 

Mango Crepe Cake

Ingredients:
**For Layered Crepes**(For this recipe, it can make around 25 crepes)
6 eggs
3 cups of warm milk
3 tbsp of sugar
6 tbsp of melted butter
1 1/2 cups all purpose flour
1/2 tsp of Almond extract or Orange Extract
1/2 tsp Vanilla extract
1/2 tsp salt
**For Pastry Cream Filling**
1 cup of whole milk
1 tbsp of butter
2 egg yolks
2 tbsp. of cornstarch
3 tbsp. of sugar
1/2 tsp. of salt
(For the whip cream)
1/2 vanilla bean
2 cups of heavy whipping cream
2 tbsp of sugar

Instructions:
*CREPE
-in a bowl, sift flour, sugar & salt altogether
-(in a separate container) crack the eggs & whisk them up, add warm milk (you can microwave your milk just to warm). mix butter, orange extract, vanilla extract, whisk together til they are well combined.
-mix altogether wet & dry ingredients (whisk & blend) . i usually strain it again just to make sure that my mixture is smooth.
-cover tightly with your plastic roll and leave it in the fridge for 2 hours or more.
–After 2 hours or more…you may begin to cook your crepes under medium heat pan,
& pour 1/4 cup amount for each crepe to be uniform… be aware that once you pour the mixture on the pan, quickly rotate your pan using your hand by lifting it in order for the mixture to spread a perfect round shape. Please see photo & video below for reference on how thin it should be & what color to know it’s the right to flip.

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*PASTRY CREAM
-add sugar in bowl, cornstarch & salt, whisk together then add 1/4 cup of milk, followed with 2 egg yolks, whisk together to til you get a little bit of creamy blend.
-in a pan at medium heat, pour the rest of the milk, scrape your vanilla bean & mix in the milk, cook the milk til some little bubbles appear.. bring it to your egg mixture.
-slowly combine the milk in your egg mixture while whisking it.
-pour mixture back in pan & cook in medium heat, whisking it constantly until it starts to thicken . then remove from the heat.
strain it into a large bowl then add a little butter, mix together then cover with plastic roll ( make sure to touch the plastic on your mixture, just leave no air)
-set it aside until it’s under room temperature.
*WHIP CREAM
-pour whipping cream & sugar, mix together using a hand mixer…make sure your whipping cream is perfectly whipped & your pastry cream is at room temperature before combining the two mixture together. Back to my pastry cream mixture, i combined 1 pure mango (blended) together using a spatula. You need to slowly start with a small amount of whip cream to combine with the pastry cream so that the ingredients will get used to each other.
**Time to Ensemble**
I put some plastic roll on a separate plate around the plate first before starting to put my first crepe.. after applying your pastry filling in every other crepes until your 25th one is done (note: no need to apply filling on the last crepe) then pull up the plastic around the plate to surround the crepe cake tightly, you may use a clip to lock the plastic on top. once your crepe cake is now inside the plastic tightly, leave it in your fridge til cold.
(the purpose to wrap it with plastic roll is to put your crepe cake in good shape on it’s sides. )
–Sift some icing sugar on top for plating– Enjoy!

Slow Cooked Grilled Fish with Grilled eggplant

8891846B-3CB1-4158-B319-003753E2D32BIngredients:
Fish of your choice
1 Lemon
3-4 cloves of Garlic
Bay Leaves
Salt
Pepper
Olive Oil
Grated Lemon Peel
Side Dish:
1-2 eggplant
1-2 tomatoes
2 cloves garlic
half onion
1 tsp. dried dill
salt & pepper
olive oil

Preparations:
Heat your oven to 160-170 degrees celsius.
Clean your Fish. Then you slice your fish a little (twice) on each side and insert 1 sclice of lemon, slices garlic and Bay leaves on each side…you can insert the rest of the garlic slices inside the fish. Then squeeze the lemon juice all around your fish on both sides, add sprinkle some salt & pepper and add grated lemon peel on both sides. Lastly, Add some olive oil (tip: put your thumb on the olive oil bottle so you won’t be pouring too much oil on your fish) and then set aside.
For your Side dish:
Slice your eggplant, tomatoes garlic and onions. Sprinkle some salt, pepper & olive oil on your eggplants.
To the Grill:
Grill your fish together with the slices of eggplants for 10 mins in a 160 degrees celsius. After 10 minutes, pull out all your grilled eggplants. Then leave the fish to grill another 10 minutes more.
On the hot pan:
Medium heat. Add oil to heat and then you can put your garlic to brown. Put your grilled eggplant together with the tomatoes and onions. Leave them until tomatoes and eggplants are really softened then you can add salt, pepper and dill. Leave it for few minutes til tomatoes looks too soft.

Preparations:
You can use your side dish as a bed for your Grilled fish. Enjoy!

Carrot Cake Cupcake

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Ingredients:
**Carrot Cake cupcake**
2 Cups plain flour
1 tsp cinnamon powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp vanilla
1/2 tsp salt
1.5 cups ground walnuts
4 Large eggs
1.5 cups caster sugar
300 ml. sunflower oil/vegetable oil
3 cups of grated carrots
**Cream Cheese Icing**
150 g unsalted butter (sifted)
240 g full fat cream cheese
4-5 tbsp of milk powder (this will help the icing to stay together)
840 g icing sugar (sifted)

Instructions:
Heat your oven to 160 degrees Celsius.
Mix all dry ingredients in a bowl (flour, baking powder, cinnamon, baking soda, salt, ground walnuts). Then in a separate bowl, mix 300 ml. oil, 4 large eggs, vanilla, 1.5 cups caster sugar (since i don’t like too sweet, i made mine with 1/2 cup sugar). Then using your electric mixer, slowly pour your liquid mixture into your dry ingredients in a slow speed to medium speed. After mixing them, you can now add the grated carrots in the mixture. (you can now put your mixture in the cupcake cups or cupcake tray then BAKE for 20 mins. while you are making your frosting)
Frosting:
Using your electric hand mixer, soften your unsalted butter until everything goes creamy and next you can add the cream cheese to mix them well altogether until creamy. Add milk powder and icing sugar until the mixture becomes a nice frosting.
Baking Time: after 20minutes, you can insert small stick or clean toothpick into one of your cupcake just to double check if the inside is already cooked. if still moist, then feel free to extend your baking time to 5- 10 minutes more. (I am using a very small oven so probably the heat is not as effective as the huge ones, just my thought ;)…)
Plating: Add your frosting on top of your cupcakes and sprinkle some cinnamon powder. Enjoy!

Strawberry Banana Pancake

Ingredients:
2 Banana
1 cup instant oatmeal OR 1/2 cup instant oats + 1/2 a cup of Muesli (i’m using 2nd option)
1/2 a teaspoon of vanilla
2 eggs
2 spoons of Flaxseed Powder
1 spoon of chia seeds
Pure Strawberry Jam
strawberries (for garnish)
some butter for cooking

Instructions:
This is almost similar to my Banana pancake recipe on my previous post. So mashed 2 bananas and then mix the instant oats/muesli, add 2 eggs,vanilla,flaxseed powder,chia seeds in the mixture and mix well. Prepare your non-sticky pan and with your brush or spoon, spread a little butter under medium heat. Put a right amount of the mixture depending on how much you need on how you are going to shape your pancake, you can refer on the photo above for the size i chose. Cook until brownish before you flip your pancakes.
Plating: You can spread any Jam but for my choice, i put pure strawberry jam from ‘Bonne Maman’. Then finish it with strawberries for garnish, as many strawberries you want. Enjoy this healthy meal!

Fast and Easy Breakfast: Pita & Avocado

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Ingredients:
Ready made pack of Pita Bread                      Avocado
eggs                                                                       Salt & Pepper
Coriander

Preparation:
Make your sunny side up on a pan… I never cook eggs in a large amount of cooking oil. I simply spread a teaspoon on a non-sticky pan and cook them under medium to low heat.
When your eggs are ready, on your plating, spread the avocados on your pita bread and put your sunny side up eggs on top. Sprinkle salt & pepper and top it with some coriander. Enjoy!

Delicious Afternoon Snack, so fast & easy! Crackers & Cream cheese

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Ingredients:
Bacon                               Cream Cheese
Grapes                             Salted or Unsalted crackers

Preparation:
Fry your bacon first til crisps and then you can cut them in small pieces. Spread some cream cheese on your crackers, add portions of bacon and grape fruit for toppings!
Voila! Enjoy this simple delicious snack!

Healthy Banana Oatmeal pancake

Ingredients:

2 pcs of banana                          1-2 table spoons of chia seeds
1 cup instant oatmeal               almond nuts
raisins (optional)                       pure cocoa (optional)
2 eggs                                           icing sugar (optional)
1/2 teaspoon of vanilla

Directions:
Mashed 2 bananas, then mix the instant oatmeal together, following the mixture are 2 eggs, chia seeds and vanilla. Mix well altogether. Prepare your pan to medium heat…Now it’s up to you how much portion you would like to put on the pan and how you will shape your pancake…or just simply follow the portion on the first photo above..It is easy to know when to flip it, just check under when it’s gotten brownish as the photo above.

If you notice i did not put sugar in the mixture, it is because bananas are already sweet enough for me. So it’s really up to you to add some taste in it.
To Serve:
You can add some pure cocoa sauce to spread on the your pancakes, sprinkle some almonds and icing sugar..you can even add strawberries for toppings or any other sauce. Enjoy!

French Crepe: banana nutella crepe

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Ingredients:
1 cup of flour                2 spoon of melted butter                        1 Banana
1 teaspoon of salt        drops of vanilla (or 1 teaspoon)            Nutella spread
2 cups of milk              drops of fruit extract (or 1 teaspoon)
3 eggs                             icing sugar (optional)

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Instructions:
Strain flour and add salt,eggs,fresh milk and mix them altogether as seen from the photos above. Noticed why i did not put sugar in my ingredients? it’s because Nutella and icing sugar which are my options for plating are already sweet. So after your mixture, add the melted butter,vanilla and fruit extract. The fruit extract i use is orange flavor, this is only optional too. From the middle set end of the photos above, you see that i use 2 options of cooking my crepe, one from a non-sticky pan and another from a crepe maker. So since not everyone has a crepe maker at home, feel free to use a non-sticky pan. Use medium heat for your cooking, now after putting about 1/4 cup amount of crepe on your pan…lift your pan and use it to roll and spread the mixture…make sure it is as thin as possible. You need to wait and see when it dries from the top, then try to loosen the sides using a bread knife or spoon, this is for you to easily flip it and check the light brownish color. You may refer to the cooking color from the last set of photos above.
To Serve:
Add any fruits you feel like. So for me i added banana on the side and Nutella spread.
So since i did not add sugar in my mixture, I sprinkled some icing sugar for my plating and you may even add ice cream or whip cream on the side. Enjoy!

Note:
MAKE SURE THAT YOUR MIXTURE IS VERY SMOOTH AS SHOWN IN THE VIDEO BELOW…

Chicken Adobo: my own version

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Ingredients:

Whole Chicken (cut it)                       1 spoon of black peppercorn
4-5 pcs. of bay leaves                         1 spoon of red or white sugar (to balance the taste)
1/2 a cup of vinegar                           1 small red onion
1/2 a cup of soy sauce                        2 spoons of olive oil
1/2 a cup of water
3 cloves of garlic (diced)
small portion of ginger (as shown in the video)
half a teaspoon of liquid seasoning
dried parsley (Optional)

Instructions:
Mixed all the ingredients together in a separate bowl except the sugar,olive oil and parsley as shown in the video. Leave the chicken marinated for about 2-3 hours or more is even better. After that, you simply transfer the marinate into a pan or any cooking pot, put the sliced red onion and leave it under medium heat until it boils, after boiling…take off the cover and until liquid (sauce) almost evaporate (as seen in video and cooking time about 30 mins). When the liquid is almost gone then, you can add the oil and the sugar…let it cook for 3-5 minutes more then Serve with some dried parsley on top (Optional). Enjoy!

 

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