Thursday, June 5, 2014

Panzanella Salad

Last night I made Panzanella salad for dinner.  Panazanella salad is a Tuscan salad of bread and tomatoes. It includes chunks of soaked stale bread and tomatoes, dressed with olive oil and vinegar.
its a great way to use up your stale loaf.  I used my day old baguette to make this recipe.
Baguette, cut or torn into 1 inch cubes ( about 6 cups)
Extra virgin olive oil
Salt and freshly cracked pepper
Cherry tomatoes, half
Romaine lettuce
1/2 red onion, sliced

2 tablespoon capers
Fresh basil leaves , torn


1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard ( I substitute with mustard powder as my I had no Dijon in my pantry) 
1 clove garlic
1/2 cup olive oil
salt and pepper to taste


Preheat the oven to 400 degrees F.

In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on of a large baking sheet. Place the baking sheet into the oven to bake until the bread is crispy and golden brown,10 to 12 minutes. Keep an eye on it so the bread doesn't burn!

Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper.

Once the bread is toasted, combine the bread, capers,onion romaine lettuce and tomatoes.Toss the salad with the vinaigrette and add the torn basil leaves. Let stand for 10 minutes before serving to allow the flavors to develop
The dressing is adapted from Kelsey's Essential from

Wednesday, January 23, 2013

Garlic Prawn Pasta

Today I made Garlic Prawn pasta for my lunch. It truly didn't take longer than  20 minutes  to cook and definitely took less time from plate to stomach!Amazingly delicious and very easy to prepare !!!!

200g angel hair pasta or spaghetti

45g butter

1 tablespoon olive oil

4 cloves garlic, sliced

1 teaspoon dried chilli flakes - I used 1/1/2 tsp

1 tablespoon shredded lemon zest

12 green (raw) prawns (shrimp), peeled, cleaned and halved lengthways

1 tablespoon lemon juice

¼ cup flat-leaf parsley leaves, roughly torn - I used dried

sea salt and


    1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente.

    2. Drain and keep warm.

    3. While the pasta is cooking, heat a frying pan over medium-high heat.

    4. Add the butter and oil and cook until the butter has melted.

    5. Add the garlic, chilli and zest and cook for 2 minutes.

    6. Add the prawns and cook, stirring, for 3 minutes or until the prawns are tender.

    7. Add the pasta, juice, parsley, salt and pepper to the pan and toss to combine.

    8. Serve warm

    Adapted from : Donna Hay

Monday, January 21, 2013

Roasted Vegetables Pasta Salad

One of the most common questions I ask myself is, “What do I cook for myself when I’m home alone for lunch? With my husband and children at work.
It's lunch time and I’m hungry — but the idea of cooking just for me leaves me less than enthused. Usually I prepare something simple. Today I made this roasted vegetable pasta salad……simple to make and also very delicious. You can keep the left overs in the fridge and can have it the next day as a cold salad.

Here is the recipe!!!!!!!!

Penne or any of your desired pasta
2 zucchinis – I used yellow and green sliced into big chunks
cherry tomatoes – I used Normal tomatoes as I did not have any
3large capsicum – Red, Yellow and green cut into half’s
balsamic or red wine  vinegar – I used red wine vinegar
Sea salt & freshly ground black pepper
Sweet basil and spring onion
3 to 4 tbsp olive oil

1.    Pre-heat the oven to 350F. Wash and chop the vegetables except for the tomatoes, and then pat dry with a paper towel.

2.    Place the vegetables in a large baking tray and drizzle 2 Tbsp of olive oil over them. Sprinkle on a little sea salt and pepper.

3.    Roast the vegetables for 15 minutes then remove from oven and set aside.

4.    Remove the capsicum into a bowl and cover with cling film. After 5 minutes remove the skin.

5.    Now chop the roasted capsicum and zucchinis into bite size and keep aside.

6.    Meanwhile, bring some water to the boil in a large pot. Once the water is boiling, add the pasta and following packet instructions.

7.    Stir occasionally to stop pasta from sticking together.

8.       Drain the pasta and place in a large mixing bowl. Add the roasted vegetables, cherry tomatoes and sea salt. Stir well to combine. Add the extra virgin olive oil and balsamic vinegar. Tear up some basil and chopped spring onions and sprinkle on top. Serve!!!

Thursday, December 20, 2012

Butterfinger cookie

Recently the children and I took my husband for a dinner in Empire Gallery Subang to celebrate his new job. After dinner, we walked around the shopping mall.

The Mall was having "USA food festival" at the time . While we were walking through the aisles trying to get some chocolates and sweets for home, to my surprise I saw this fun size butterfingers. Just days ago I saw this Chewy Butterfinger cookie in Rima's Blog and wondering where I could buy this fun size butterfingers , as Rima, I also have not heard about this candy before!!!!!!!!! just imagine my surprise when I came across this candy....I immediately bought them and baked these cookies the next day.....these cookies are chewy, sticky and to die for!!!!really Yummy......

These cookies are thick, puffy, oozing with crispy, sticky Butterfingers.
 Remaining super soft and chewy, even the next day

Here is the recipe!!!!!!!

Butterfinger Cookies

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1 stick butter, softened
1 large egg
8 fun-sized Butterfinger candy bars, chopped
Preheat oven to 375.
Combine flour,baking soda, and salt in a small bowl
Beat sugar and butter using an electric mixer until creamy. Beat in egg.
Gradually beat in the flour mixture. Stir in Butterfinger pieces by hand. Dough will be very thick.
Drop by slightly rounded tablespoon fulls onto ungreased baking sheets.
Bake 10 to 12 minutes and let cool several minutes on baking sheets before transferring to baking racks.
Recipe source:bisousatoi

Friday, July 27, 2012

Almond Sugee Cake

I have long wanted to make a sugee cake and finally baked one. I made this sugee cake for an engagement party! This rich sugee cake recipe yields a very rich and aromatic cake. It uses a lot of egg yolks and sugee (semolina) instead of the typically used self raising  or All Purpose flour. You can also add in a bit of brandy for extra flavour but if you don't like the taste of liquor,you could add in a bit of orange zest instead.

500 gm butter
250 gm semolina
300 gm castor sugar
125 gm finely chopped almonds
60 gm sifted plain flour
15 egg yolks
5 egg whites
2 Tbsp brandy(optional) I used
1 Tbsp golden syrup
1 tsp vanilla essence
1 tsp almond essence (optional) I did not use

1. Fry semolina over slow fire till light brown and fragrant, then leave to cool.
2. Cream butter with 100 gm sugar till light and creamy. Add in golden syrup, Brandy and fried semolina and stir well. Leave to stand for 8 hours or overnight.
3. Beat egg yolks with 100 gm sugar until thick and lemon coloured, then add vanilla essence and almond essence. Fold in finely chopped almonds and sifted plain flour.
4. Beat egg whites with remaining 100 gm sugar and a pinch of cream of tartar till stiff.
5. Add egg yolk mixture to butter mixture and finally fold in beaten egg whites.
6. Pour into a 10″ square tin and bake in preheated moderate oven at 180°C for 1 hour

Recipe Adapted from : rosekitchen

Malaysian Coconut Candy

It hard to find condensed milk in Malaysia, most of the hypermarket and supermarket carries sweetened creamer and when I stumbled upon  “MariGold” sweetened condensed milk in “urban market” in Setia Alam Mall the other day, I immediately grabbed 3 cans. I wanted to try making coconut candy for a long time!!!! My husband and son always love this coconut candy. My aunt “Achama” as we call her, makes the most incredible coconut candy you ever put in you’re mouth.In my family no one is good at making candy other then my aunt!!! She also makes excellent chocolate peanut candy (recipe to be posted later). So last week I called her to get her recipes to make this candy. Here is my aunt's recipe!!!!!

1 can condensed milk
1 coconut grated
1 can castor sugar (condense milk can)
A pinch of salt
1 teaspoon Ross Essence
Red food coloring

Combine grated coconut, castor sugar, condensed milk, and salt in a non-stick saucepan. Cook, stirring continuously over a low heat, until mixture starts to bubble.
Add Ross essence and coloring and keep on stirring until mixture turns quite dry and does not stick to the sides of the saucepan.
Turn out mixture onto greased cookie trays. Level the mixture by pressing down with a flat spatula. Set aside to cool.
When the coconut candy has hardened slightly, cut into small cubes with a lightly greased knife. Store in an airtight container.

Coconut candy is considered party food, and is usually tinted a lurid red or green.Semi-hard upon biting into a cube of this heavenly-smelling dessert, it almost instantaneously dissolves in your mouth.The end result has a fudge-like quality. It's heavenly sweet, creamy and awesome!!!!

Wednesday, July 18, 2012

Chocolate buttermilk layer cake

I came across this Donna Hay magazine when I was in Amcorp Mall in PJ the other day. They have all the “expired” magazine for sale!!!!

This was my first addition off Donna Hay. It’s their 50th issue birthday edition and the buttermilk chocolate layer cake is the cover cake. When my daughter called me to say that she was coming home for holiday, I decided to go with this Donna Hay Recipe, Chocolate Buttermilk Layer Cake with Chocolate Cream Cheese Frosting as she love anything to do with chocolate.

Chocolate Buttermilk Layer Cake
1 cup (240 ml) water
125 g (½ cup + 1 tablespoon) unsalted butter, chopped
35 g (1/3 cup ) cocoa, sifted
300 g (2 1/3 cups + 1 tablespoon) plain (all-purpose) flour, sifted
1 teaspoon baking soda, sifted
440 g (2 cups) caster (superfine) sugar
2 large eggs
125 ml (½ cup) buttermilk
1 teaspoon pure vanilla extract
Preheat oven to 160° C (325° F). Lightly grease 2, 18 cm round cake tins and line with parchment paper.
Place the water, butter and cocoa in a small saucepan over medium heat and stir until the butter has melted; set aside.
Using a fine-mesh sieve, sift the flour and bicarbonate of soda into a large bowl. Add sugar and whisk to combine well.
Add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.

Divide batter evenly between the 2 cake tins. Bake for 40 to 45 minutes or until a cake tester inserted in centre of cake comes out clean.

Allow to cool in the tins on a wire rack for 10 minutes. Turn out onto wire racks to cool completely.

Chocolate Cream Cheese Frosting
100 g (7 tablespoons) unsalted butter, softened
500 g (2 cups + 1 tablespoon or 2 8-ounce bricks) cream cheese
320 g (2 1/3 cups + 1 tablespoon) icing (confectioner’s) sugar, sifted
50 g (1/3 cup + 1 tablespoon) cocoa, sifted

Place butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment and beat on medium-high speed for 6 to 8 minutes or until pale and creamy.
Meanwhile, using a fine-mesh sieve, sift icing sugar and cocoa into a medium bowl. Repeat an additional 2 times.
Reduce stand mixer to low speed and gradually add the icing sugar, cocoa mixture.
Increase speed to medium-high and continue to beat for a further 6 to 8 minutes or until light and fluffy.

To Assemble Chocolate Buttermilk Layer Cake

Slice the cooled cakes in half horizontally.
Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with the remaining layers and frosting.



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