I have a big packet of rolled oats sitting in my kitchen for months that I nearly forgetten about it. Phew, lucky the expire date is in Oct 2011.
I come across this Oatmeal raisin cookies recipe from a tweeter post. And according to the blogger, she mention that "These cookies are so good, I have been having trouble blogging them. Because every time I sit down and look at this recipe, I'm off to the kitchen again, baking a new batch instead of writing." And WOW, since I have all the ingredients needed, I decided to give it a try. Daring enough, I double the ingredients even without trying the recipe first! I'm going to kill myself if the taste is not a liking to my family. LOLz.
This dish is crispy on the coating and filled with melting garlic butter on the inside. It is one of the family favourite, do make extra to keep a few portions in your freezer for a quick midweek meal.
Always freeze on the day that you make them. You can freeze each Kiev on a flat baking sheet until firm, then wrap well in a cling film or transfer to a freezer bag for up to 3months. For best results, cook from frozen. Simply put them on a baking tray and cook in a pre-heated oven at 180C for 45-50min, turning halfway through.
Assam Pedas is sour, fiery hot, and tastes extraordinarily satisfying which it’s a mainstay guaranteed to spike the appetite of my husband. Since it's father day and upon his request, we decided to have Assam Pedas Fish tonight.
I receive many positive feedback on the Luscious Chocolate Mousse Cake I bake for Ling's Birthday although the mousse collapse (sniff sniff) upon reaching the celebration venue. Was pretty disappointed therefore I MUST try to make this cake again with my own adjustment and it is a success!! My in-law say the cake taste very similar to Secret Recipe's Chocolate Indulgence!
Ovalett (or Ovalette) is a Emulsifier & Stabiliser used in baking sponge cakes or steam cakes. It is orange in colour and has a gel-creamy texture.
As it is acidic it also helps the beaten eggs to rise rapidly and stiffly. It remain stable and not lose the airy and voluminous texture. The sponge cake is softer and smoother.
You can substitute with baking powder too but it won't give the same texture if the eggs mixture is beaten too much or too little. Baking powder can only give u minimal cake rise.
Yesterday 3 other girlfriends and I had dinner at Japanese Dining Sun @ Chijmes. If you are first time there, you'll have to climb up a fleet of stairs about 2 doors away from Insomnia with signboard "Sun with Moon".
- The Vibe
The decoration are very contemporary and chic. The ambiance is cozy and comfortable with the warm light setting. Seats are spaciously laid out too.
Some interesting tips I found online to imrpove on food photography skill
This is a delicious dish if you like mushroom cream. Most of us love this dish except my husband find a little too sweet... Reduce the cream if you don't want it too creamy.
An Italian Cuisine - Pasta with Sun-dried Tomatoes, Artichoke Hearts & Pine Nuts. This recipe is stir fried and not rich like cream or tomatoes base. If you prefer something different and light, you will like this.
Think salad means a bland bowl of greens? Not with this recipe, Niçoise salad is so full of scrumptious finds! It is a mixed salad consisting of various vegetables topped with tuna and anchovy. It is a healthful and complete meal that needs only a crunchy baguette to round it out.
Choose your tomatoes carefully, preferably vine-ripened fruit and not the pale imitations that have been stored in supermarket refrigerators.
