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Showing posts from September, 2006

Lentil and Ham Soup

I have been neglecting my slow cooker for a while as I explored other recipes. So I thought that this recipe might be a good way to get back to my slow cooker cooking again since I have a few bags of lentils sitting around in my pantry. I bought these lentils for the baby, but I think the experiments didn't go well, so I ended up with a bag each of yellow, red and green lentils. =( I have been searching around for recipes on lentils and polenta (not to cook them together!), and found this soup recipe on The long hours of cooking (11 hours!) was torturous. Why? The cooking aroma of the soup permeated every corner of my house and making us hungry in our sleep (cos we started the cooker going at night). The cooked lentils gave the soup a creamy texture. Though I think it would be good enough as a standalone, Hubby felt that we needed to buff it up with carbo and hence the pasta. All said, this is a hearty and wonderful soup which I think is definitely a keeper! *****


I have tried my hand at pizza making a few times with reasonable success, thanks to this easy to follow recipe from New York Times. Unfortunately, they no longer run the special segment called Cooking With Times anymore and so this recipe also disappeared together with all the other wonderful archives on their site. After making the dough, I left it in my fridge for close to 24 hours (not intentional though) and the dough seems to taste slightly better than the previous times I made it with only 90 min of proofing. I guess 90 min is the bare minimum proofing required and anything longer is just a plus. Toppings are just about anything goes! But anything mestled between a generously curtain of mozzarella cheese and a wonderful thin crust is good enough for me! ********************************** Pizza Dough (adapted from NYTimes) ********************************** 1 tbsp active dry yeast 3 1/2 cups plain flour 1 tsp salt 2 tbsp olive oil 1. Pour 1/2 cup warm water (about 45 degC) in

From Our Weekend Kitchen

In my attempt to make a further dent to clear my fridge and pantry, I did a quick stock take and realised that I have quite a few odd stuff sitting around. So I ended up making foods that doesn't go with each other. Does it make sense? No? Well, see below and see if you can figure out what I meant. ~ Marinated Sun-Dried Tomatoes ~ I had once made sun-dried tomato butter and it was really delicious. But the bad thing was that the butter had to be consumed within a week (yes, all 125 gm of it!), that's why I haven't the courage to attempt it again. Then recently, I partook a nice roast chicken pita sandwich onboard a plane and it had a nice and juicy piece of sun-dried tomato in it. The combination was really wonderful and made me yearn to taste it again. So here's my marinated sun-dried tomatoes. *************************************** Marinated Sun-Dried Tomatoes (adapted from ) ************************************** 120 gm sun-dried tomatoes (not packe

Quotable Quotes

Non Food Related Post Many donkey years ago, when we were still subscribing to Readers' Digest, I would often find myself looking forward to the next issue for two columns: Joke of the Day and Quotable Quotes. I had always felt that people who were quoted for such comments had to be very smart (but today only the dumb ones receive such limelight) and always enjoy spending time thinking about what they had said. In the many years that followed, I have always looked out for meaningful quotatons for inspirations and encouragement. The following are some of the funnier (if not cynical) ones which I would like to share. In theory there is no difference between theory and practice. But in practice, there is. I find that the harder I work, the more luck I seem to have. Each problem that I solved became a rule which served afterwards to solve other problems. Whether you think you can or that you can't, you are usually right. The only way to get rid of temptation is to yield to it.

Post Korean Drama Serial

For the past week, Hubby and I have been busy being couch potatoes. We were, or rather I was, watching Korean drama series (My Girl) after baby dropped off to dreamland. So our meals have been those zippy, no-frills one dish meals. Nothing photo worthy until yesterday. Finished the drama serial the day before. (^.^) Adapted from our dinner saviour (aka Betty Saw), we made this fried kway teow with chicken and asparagus. And stir fried clear-the-fridge-of-vegetables medley with prawns. Currently, nursing an ulcer after eating the whole cream cheese brownie by myself. *Ouch* But no regrets! =P

Sunday Dinner

Hubby made these for our Sunday dinner: Mrs Leong's Five Spice Chicken Ma Po Tofu Spicy Brinjal It has been ages since we took out Mrs Leong cookbooks, so I thought that maybe for a change we could pick out something from there. The Five Spice Chicken, which is from Mrs Leong's Festive Cooking, was supposed to be deep fried, but I asked Hubby to change that to pan fry instead. It tasted wonderful and I bet it would even taste better if used for BBQ. After eating out for the last few days, we are already sick of outside food and it feels really good to be able to eat some home cooked food again. Better yet for me - cooked by Hubby! (^.^)

Cream Cheese Brownie

Classic chocolatey brownie marbleised with luscious cream cheese. Need I say more? *********************************** Cream Cheese Brownies (from Baking Illustrated) ************************************* Brownie base: 100g plain flour 1/4 tsp salt 1/2 tsp baking powder 70g dark chocolate, broken into pieces 100g plain chocolate, broken into pieces 120g unsalted butter, cut into small cubes 1 cup sugar 2 tsp vanilla extract 3 large eggs Cream cheese filling: 1 (8 oz) block cream cheese, at room temperature 1/4 cup sugar 1/2 tsp vanilla extract 1 egg yolk 1. Whisk flour, salt and baking powder together. Set aside. 2. Melt the chocolates and butter. 3. Whisk in sugar and vanilla extract. 4. Whisk in eggs, one at a time. Mix sure well combined before adding the next. 5. When the chocolate mixture is smooth and shiny, whisk in the flour mixture. Set aside. 6. Cream the cream cheese, sugar, egg yolk and vanilla extract until smooth. 7. Pour half of chocolate mixture and drop dollo

Baby Food - Fruity Moroccan Chicken

While flipping through the Baby Healthy Eating Planner , a book I got from the library, I saw this interesting recipe which I thought would be a good start to get our little cherub exposed to more food. Unfortunately, she didn't care much for it and barely took 5 mouthfuls before retching everything up. *Sigh* So in the end, Mommy and Daddy had it for lunch. Hubby ate it with angel hair pasta while I had mine with couscous. It was yummy, albeit being slightly sweet for adult taste. Another plus in preparing this dish is that all the prep work are done using a food processor. I like this book for the recipes in the book are meant for food which can actually be eaten by adults too! If anyone has the misconception that baby food are yucky food, think again. Erm, maybe I am trying to comfort myself here, cos I foresee that I would be eating quite a bit of her food if I am to try more recipes from this book! Haha... ***************************************** Fruity Moroccan Chicken