Saturday, 21 May 2011


Lasagna Lover? You might want to try this =)


(butter is not in the picture)

Minced beef
Chopped Fresh tomatoes (optional: tin tomatoes)
Sliced Mushrooms
Chopped onion
Smashed garlic (2 cloves)
Lasagna sauce
Lasagna sheets

For the White sauce you need:
Cheese (I use grated cheese and mozarella)
Plain flour

Baby Steps
Beef sauce ( I do advise you prepare this first before the white sauce)
1. Melt butter in a pan.
2. Fry chopped onions and smashed garlic.
3. Add mince meat and fry them well.
4. Stir in tomatoes and mushroom.
5. Add lasagna sauce. (other option: spaghetti sauce)
6. Cook until thick and rich.

White sauce
1. Melt butter in a pot.
2. Add milk, grated cheese and mozarella.
3. Add a tbsp of flour.
4. Stir until thick and rich (It's easier if you use a whisk to stir)
    * it is very important that your white sauce is thick enough for the lasagna.

Prepare the lasagna
1. Start with the meat sauce.
2. Then the lasagna sheet.
3. The white sauce.
4. The lasagna sheet.
5. Repeat them according to your size of dish.
6. End the layer with white sauce.
7. Sprinkle grated cheese and mozarella on top of the white sauce.
8. Bake in the oven about 200C/Gas 6

I add a little bit of coriander leaves but I don't suggest this.

Have a try! It took only 30minutes out from the oven for my housemates to finish this =)

Friday, 6 May 2011

Mr Rogers at home!

Big fan of Kenny Rogers? Well, you might want to try this. Big fat thanks to Popo who first introduced me this recipe. You can get the full and authentic version of this roast chicken with potatoes recipe from Jamie Olivers' website!

1 whole chicken (cleaned inside)
1 bulb of garlic
1 lemon
Black pepper
Turmeric (kunyit)
Roasted herbs
A handful of thyme
A handful of rosemarry
Olive oil

p/s: Thyme and rosemarry might be quite hard to find in certain countries. I'm still in searching what can replace rosemarry and thyme best. I'll share with you once I find one.

Baby Steps
1. It is best to marinade your chicken with black pepper and salt and keep it inside the fridge at least 8-10 hours before.
2. Rub a reasonable amount of salt and black pepper inside and out of the chicken.
3. Boil a large amount of salted water.
4. Cut potatoes into wedges-sliced, peel 1 bulb of garlic and make holes on the lemon using a fork.
5. Boil the ingredients above in the salted water for about 12-15 minutes.
6. Drain the water and allow them to steam (this will make the potatoes crispier)
7. Take out the chicken and rub  reasonable amount of olive oil, tumeric and roasted herbs inside and out the chicken.
8. Push the garlics, lemon and thyme inside the chicken.
9. Put the potatoes around the chicken and place the rosemarry on the potatoes.
10. Roast the chicken and potatoes gas 6/204 degrees celcius (but I prefer gas 7 because it roasted faster and crispier)

11. Once cooked take out all the inside ingredients of the chicken, cut and serve according to your preference. I normally cut the chicken into 4 parts and served them with the roasted potato and salad.

Thursday, 5 May 2011


Fancy Secret Recipe cakes? Why not have one fresh from your oven. Surprise your mom and your love ones with your own homemade cheesecake. Besides, you have a full control on how much sugar and calories you put in. Big fat thanks to Choco and KK who first introduced the recipe to me.

Rich tea biscuits (other options: digestive biscuits)
2 tupperwares of 300g Philadelphia original full fat soft cheese
1 soured cream (300 ml)
1 double cream (300 ml) (Other options: whip cream)
2 eggs
Vanilla flavouring

Baby Steps
There are 3 stages for this cake.

Stage 1: The crust
1. Blend the biscuits until you get biscuit crumbs. (depends on how thick you want the crust to be)
2. Melt butter in a pan.
3. Add sugar and stir until it melts.
4. Add melted butter and sugar into the blended biscuits and mix well.
5. Carefully coat the bottom of your baking tin with the mixture.
6. Use the bottom of a glass to press the crust flat and even.
7. Bake for about 10 minutes (gas 4/ 180 degrees celcius) and keep inside the fridge for about 10-15   minutes.

Stage 2: The filling
1. Mix well and beat Philadelphia cheese, eggs, sugar, vanilla, lemon zest and 200 ml double cream in a bowl. 
(you decide the quantity of sugar and lemon zest according to your taste and diet)
2. Take out the crust from the fridge and pour the above mixture over the base.
3. Bake for 1 hour (gas 4/ 180 degrees celcius)

Stage 3: The topping
1. Mix well and beat soured cream, sugar and the remaining double cream in a bowl.
2. Once the filling is baked, let it cool down about 10 minutes and then pour the above mixture over the filling.
3. Bake for another 15 minutes.

Finally, once your cake is baked, keep it inside the fridge at least 6 hours before you start to serve.

A sprinkle of chocolate powder would be nice!

Bake your own cheesecake today!