Thursday, 22 January 2015

Appetizer: Italian Style Baked Mussels

Tender mussels are mixed with herbs and parmesan cheese and baked until golden. Baked mussels will delight your tastebuds

1 kg, fresh Mussels
20 g parsley, fresh and chopped
1 clove garlic, chopped
1 chili pepper, deseeded and chopped
180 g Bread crumbs
Parmesan cheese, freshly grated
75 ml Extra-virgin olive oil

Heat the oven to 200°C /180°C fan/ 400°F, gas mark 6.

Scrub the mussels well with a small metal brush and wash under running water. Put into a large pan and cover with water, put a lid on the pan and bring to a boil over high heat.

Cook until the mussels open (throw away any that do not open). Drain (keep1 cup of the cooking water and drain to remove any impurities), then remove the empty halves of the shells and place the halves containing the mussels on a baking tray.

Wash the parsley, shake dry and chop finely. Heat 45 ml of extra-virgin olive oil in a frying pan and fry the breadcrumbs, stirring, until golden brown. Mix together the parsley, chilli, breadcrumbs, Parmesan cheese, garlic, 30 ml of extra-virgin olive oil and the mussel water until you have a moist mixture that holds together. Season with salt and pepper.

Place a little of the mixture on top of each mussel and press down slightly. Put the baking tray into the preheated oven for about 2 minutes, until the gratin topping is nicely browned. Serve hot.

The recipe was taken from

Easy & Low Sugar Cinnamon Butter Cookies

2 tablespoons white sugar
1 tablespoon ground cinnamon
1/2 cup dark brown sugar
1 cup butter, softened
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Colourful chocolate rice

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.
  3. Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.
  4. Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies!
  5. Roll dough into 2inch witdh bar and then roll each side of the dough bar with cinnamon powder to coat. 
  6. Keep the dough bar into freezer for 30 minutes and afterthat you can slice is with 1 cm thick and decorate with colourful chocolate rice. 
  7. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.

The recipe was from by Darbyanne with a little twist by me. 

Wednesday, 21 January 2015

The Butter & Centella Leaves Tempura (Pegaga Leaves)

1 cup of flour
1 tablespoon cornstarch
1 1/2  cups of water
1 egg
1/2 teaspoon soda bicarbonate
A pinch of salt

  1. Very easy, mix all ingredients together and stir it well.
  2. You can use this batter for any kind of vegetable or banana.
  3. Then deep fry it until it with medium heat fire until the tempura slightly brown. 

Flat Sugary Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup white sugar for decoration

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
  2. In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Condensed Milk Cookies

1 cup butter, softened
½ cup sweetened condensed milk
2 cups all-purpose flour
3 tsp. baking powder
½ tsp. salt
½ cup chocolate chips / chopped raisin

  1. Mix butter and condensed milk. Add salt, baking powder and flour, and mix just until combined.
  2. Stir in chocolate chips.
  3. Roll into 1-inch balls and place on a baking sheet. Bake at 180 degrees for 8-10 minutes.

Sunday, 18 January 2015

Stir Fry French Bean with Garlic & Dried Shrimp

300g French Bean
200g dried shrimp, chopped it,
3 halves garlic, chopped it
1 tbsp vegetable oil
Pinch of salt

Very easy steps. Turn on the fire and heat the oil on a non-stick stir fry cooking pan. Add the garlic, followed by the chopped dried shrimp. Let it aromatized and then add the French bean and stir it well. 

You may add pinch of salt or maybe no if your dried shrimp is already very salty. In a minute, your Stir Fried French Bean is ready as a side dishes. 

No Cholesterol Low Fat Oatmeal Cookies

3/4 cup flour
2 tsp vanilla
1/2 cup sugar and 1/2 cup brown sugar
4 white eggs or 2 whole eggs
1 1/2 cup minute oatmeal
1/4 tsp baking soda
1/4 cup vegetable oil1/4 cup chopped walnut

Additionally you can add raisin or berries too.

Add flour and baking soda together. Next in a separate bowl, blend vanilla, oil and sugar. Then add eggs white. Finely stir in the flour, oatmeal and nuts. Preheat oven to 180 degree and prepare you baking tray. Drop the dough onto sheet with teaspoon (about Oreo size). Bake for 18 to 20 minutes. It will take a slight longer time if your cookie size is big. 

Original recipe from

Caramel Chicken

  • 2 tablespoons vegetable oil
  •  pounds skin-on, bone-in chicken legs and thighs
  • Kosher salt
  • 8 garlic cloves, peeled
  •  cup (packed) light brown sugar
  • ¼ cup (or more) unseasoned rice vinegar
  • 2 slices ¼"-thick slices peeled ginger
  • 1 cup low-sodium chicken broth
  • ¼ cup reduced-sodium soy sauce
  • 2 scallions, thinly sliced
  • Cooked white rice (for serving)

  • Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
  • Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
  • Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.
  • Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
  • Recipe by Chris Morocco in