Sunday, January 27, 2013

Brocolli, Leek and Potato Soup

My friend Dani Lia came to visit and she was telling me how she lacks courage to make soup from scratch- so I made this as a starter for our lunch to show her how easy it can be. This was made with a medley of vegetables, pureed with cream and milk added and topped off with a dollop of sour cream. I was telling Dani that she can also serve this soup with a dash of basil pesto for a more beautiful presentation.

1 head of brocolli
1 leek
3 cloves garlic
1 potato cubed
1 cup milk
2 tbs cream
1/2 cube of chicken stock (or 1 cup homemade stock)
1/4 juice of lemon
salt and pepper
sprinkle of celery salt
1 tbs sour cream

1. Heat olive oil in a pot and fry garlic until fragrant.
2. Add the leeks and gently fry until leeks are softened.
3. Add the brocolli and keep on cooking until soft.
4. Add the potato and 2 cups water and leave to simmer.
5. When potatoes are cooked, puree the mixture in a blender.
6. Return to pot and add milk to thicken. Season with the lemon juice, celery salt, salt, pepper and stock.
7. Add the cream at the end to thicken.
8. Serve with a dollop of sour cream and some pepper sprinkled on top.

Friday, January 04, 2013

Pizza Hut Original Pan Pizza Recipe

It really tasted like pizza hut! Thomas brought back 8 kilos of cheese yesterday and I had to think up of ways to use it up. So I decided to look up online if I could find a copycat Pizza Hut recipe and I found one floating around that has received plenty of good reviews. And sure enough, it really had the pizza hut flavour- I had to place the dough in a cake tin with oil at the bottom and place it in a very heated oven, which 'fried' the dough up beautifully, making it crispy on the outside and bready on the inside. This one was made with onions, mushrooms, pepperoni and plenty of mozarella cheese with a base of barbeque sauce. I also made one with a base of tomato sauce.

Ingredients for the dough:
1 and 1/3 cups of warm water
1/4 cup of milk powder
1 teaspoon salt
4 cups flour
1 tbs sugar
1 packet dry yeast
2 tbs vegetable oil for the dough
9 ounces of vegetable oil for the pans (3 ounces per pan)

1. Add yeast, sugar, salt and milk powder to a bowl.
2. Add the warm water and stir to mix well
3. Let it sit for two mins.
4. Add oil and stir again.
5. Add flour and stir until flour is absorbed.
6. Knead the dough
7. Roll out into three balls.
8. Roll out the balls into circular discs.
9. Place in cake pans.
10. Cover with a plate and keep in a warm area for 1.5 hours

When the dough is ready, assemble your pizza and bake at 250 degrees for 25 mins at the lower half section of the oven. Bon Appetit!

Monday, December 31, 2012

English Christmas Cake

I got this recipe from my woman's foodie group and it turned out to be quite a hit for Christmas eve- we had this with coffee in the mid-afternoon next to the fireplace. The aroma of the mixed fruits, orange and lemon zest in this cake was a heady one. I would definitely recommend this for a festive season- there is something so celebratory about a rich concoction of fruits and nuts in a cake.

250g butter
200g sugar
4 eggs
300g white flour
100g grated orange skin
100g grated lemon zest
2 tsp baking powder
100g raisins
100g sukat
100g red cocktail berries
200g chopped almonds
2 tbs icing sugar

1. Cream butter and sugar
2. Add in egg a little at a time until well combined
3. Mix flour with the grated lemon zest, orange skin, raisins, sukat, red berries and almonds
4. Fold the flour into the butter mixture.
5. Pour the combined mixture into a cake tin and bake at 150 degrees for 75 mins.
6. Serve with a sprinkling of icing sugar poured through a sieve.

Monday, December 17, 2012


And his talented wife produced this hummus to be eaten with the moroccan bread. The recipe for the hummus can be found in the archives.

Moroccan Bread

My very talented husband also produced this delicious moroccan bread baked with nigella seeds and sesame seeds.

Christmas Fudge

Its Christmas season and Thomas has whipped up these gorgeous cubes of fudge that simply melt in the mouth. Its a combination of condensed milk boiled with white chocolate, brown sugar and vanilla.

Thai Inspired Chicken Noodle Soup

This is deliciously soothing on a cold winters day. The soup is an explosion of flavours- sourness from chilli dipped vinegar, sweetness from a sprinkle of sugar, acidic from the lime juice and hot from the chilli flakes- coupled with the fragrance of lemongrass and kaffir lime leaves from the broth. I made this on my slow cooker but you can do the same with a pot.

1 whole chicken with bones intact
3 carrots chopped
8 kaffir lime leaves
5 cloves garlic
1 cm piece of ginger sliced
1 lemongrass sliced (just use the end part and discard the stalk)
salt to taste

1. Cook chicken with the above ingredients- I slow cooked for more than a day or you can choose to simmer in a pot for half a day.

Noodles: I used rice vermicelli which I soaked in hot water until softened and then ran cold water through it before draining and setting aside.
I also soaked beansprouts in the hot water together with the noodles.

red chilli padi sliced up with 5 tbs of white vinegar
1 tsp sugar
1 tsp lime juice
1 tsp fish sauce
1 tsp light soya sauce
1/2 tsp chilli flakes

1. Assemble by placing noodles and beansprouts at the bottom of the bowl.
2. Top with the hot chicken broth.
3. Garnish with condiments.

Thursday, December 06, 2012

This week's breakfast beehoon was a medley of small prawns, shiitake mushrooms and beansprouts. Always satisfying.

Tuesday, December 04, 2012

Thai Yellow Curry Soup with Butternut Squash

I made this for a Christmas potluck held at my home this afternoon for my mothers group. The ladies liked it so much that they urged me to put the recipe up on the food blog, so here goes:

2.5 tsp yellow curry paste (you can find the recipe for homemade curry paste on the archives or you can use store bought paste)
100 g tiger prawns
5 brown mushrooms chopped
2 spring onions chopped
1 chilli padi diced
150 ml coconut milk
handful of beansprouts
1 tomato
1/4 butternut squash blended
juice of 1 lime
1 tbs fish sauce
1 tbs sugar
salt to taste

1. Heat oil and fry curry paste until fragrant. Add 1 cup of water.
2. Add the vegetables and simmer until cooked. Add prawns
3. Add the butternut squash to thicken soup.
4. Add the seasonings.
5. Add the coconut milk in the end to thicken. Serve.

Friday, November 30, 2012

Fried Egg Noodles

This was my breakfast this morning- egg noodles stir fried with beans, chilli and garlic. I made the whole thing on a pot instead of stir-frying in a wok- by boiling the noodles in the pot first before draining and setting aside- and then cooking up the vegetables and making a sauce in the pot which is boiled until thickened before adding the noodles for a quick stir fry.

1 plate egg noodles
handful of green beans chopped
4 cloves garlic chopped
half red chilli chopped
1 tbs oyster sauce
1 tbs soya sauce
1 tbs ketchup
splash of sesame oil
juice of 1/4 lime
salt to taste

1. Boil egg noodles in a pot. Drain and set aside.
2. Dry the pot and heat oil to fry garlic.
3. Add the beans and chilli and fry. Add a small amount of water and then add the condiments and lime juice. Taste the sauce to see if you like it and adjust accordingly. Let it boil up until it thickens and the beans are cooked through. Then add the noodles and do a quick stir fry before serving.