Spicy legs

Baking chicken drumsticks, you can never go wrong..

You can marinate it with just about anything in your kitchen cupboard..

This however, has

ground coriander, chilli, cumin, paprika, nutmeg, salt, garlic powder, rubbed all over 

and it was left to marinate overnight..

to make sure that all the flavours penetrate, separate the skin from the flesh and rub on the spices, then pull the skin back on..

yea mann these were da bomb..

we were trying to eat healthy..but the pasta was so bland =(

should have had fries or something..

Quail with Pomegranate Mollases

Mum's arriving tonight and it's been months since I've cooked her dinner

This is my first time cooking quail.

Deboning it was the most difficult part..you do Not wanna see the pictures xP

Here's the final result instead..

Roasted Cochon stuffed Quail with Pomegranate Mollases glaze

("cochon" is pork in french)

I did'nt really know how to tie the bird..so it looks a little bit retarded

served with a green lentil, leek and carrot salad

That's what it looks like inside..

The stuffing was fantastic by the way..

I call it..."Lemonmisu"

This is new..

& alcoholic.. 

nyehehehehe

& I Love it

The sponge fingers, soaked in a mixture of raspberry liquer and lemon syrup

with a creamy lemon mousse

and a lovely sweet meringue.

This is on my favourite list!

Shepherd's Pie

This pie is one of the things I love making, because it's easypeasy, and we love cheesay things

For this, I used pork and fresh tomatoes. Adding a little bit of cumin and nutmeg gives it a slightly spicy flavour too..

As you can see, I made a bit of a hollow in the meat and the reason is so that I can do 

This

nyehehehe

Then top it with lots of mash and more cheeeeeeese

bake it..and it only takes a few minutes=)

Tiramisu

A friend once said that guys who can make tiramisu are romantic

i thought that was hilarious

so men out there, use this to impress the laydehhs =)

not too sweet, with just the right amount of coffee and kahlua

I decided to make mine in a loaf tin..its easier to manage that way

Recipe:

2 egg yolks

2 tablespoons sugar

2 tablespoons kahlua

1 tablespoon powdered gelatin

3 tablespoons water

250g mascarpone cheese

150g thickened cream

Ladyfingers (i used about 11)

250ml strong coffee + 200ml kahlua(you might need more)

combine yolks, sugar and kahlua in a bowl.

Place bowl over a pot of simmering water.

Whisk until it thickens (about 5-8 mins)

Heat water and gelatin until it melts

Add into egg mixture.

Cool slightly.

beat the mascarpone till its smooth.

Whip the cream to soft peeks.

Fold cheese and cream into egg mixture.

mix coffee and kahlua in a bowl. 

Soak the ladyfingers one by one, turning them around in the coffee quickly and not for too long

Line the cake tin. 

Spoon over a layer of the creamy stuff

followed by another layer of soaked ladyfingers.

then creamy stuff (leaving a little for the top and sides later)

and the last layer of ladyfingers.

cover with cling and chill for 1 hour.

Loosen the sides with a knife or if you have a blowtorch, blowtorch the outside of the tin for an easy release (clever eh?)

It might come out as oogleh as mine did

(no idea why I did the first two layers of ladyfingers horizontally and the bottom layer vertically)

so use the rest of the creamy stuff to cover the whole thing.

Lastly, shower with chocolate shavings.

Ocean Trout

If you ask me, Trout and Salmon taste almost the same. Just that trout is like half the price of salmon..

fish

+

herbs and flavour

=

A healthy and delicious way to cook fish=)
 That goes pretty well with

Coconut rice

The fish:
1 trout fish (about 1.2kg)
salt
3 stalks spring onion
4 kaffir lime leaves
a few slices of ginger
4 cloves of garlic, chopped
a handful of daun kesom
a handful of coriander/cilantrio

Place a piece of grease proof paper on a large piece of aluminium foil.
Place fish on top

rub the fish with salt inside and out
stuff the cavity with all the ingredients
drizzle with oil

Place another piece of grease proof paper on top to prevent it from sticking to the foil

Place another piece of foil on top. seal the edges well
Set the oven to the highest temperature.
Bake fish for 15 minutes.
Turn off the oven and leave the fish in the oven for another 10 minutes.
It should be perfectly done by then.

Chocolate Chestnut Torte

If you're Malaysian you've probably seen the old man on the roadside selling coffee bean-roasted chestnuts on his motorbike..and from meters away, the smell just draws me in..can't wait to go home at the end of the year! But sad to say, the chestnuts he sells nowadays are tiny and kinda dry..bluek

Anyway, the ones used in this cake are already roasted, peeled and sealed in a packet..and they taste super!

I got them from an asian grocer

It's flourless, so it may be too rich for some people, but it tasted gooood to me of course=)

And since the chestnuts were already sweet, I used 70% cadbury to balance it out.

It looks dense and heavy, but it really is'nt.

Pretty light in fact

My suggestion to chocolate lovers, Make it!

Chocolate Chestnut Cake

                                                           250g dark chocolate

250g unsalted butter

250g roasted chestnuts

125ml milk(full-fat ofcourse)

125ml cream

4 eggs, yolks and whites separated

1/2 cup sugar (or less,whatever you like)

Oven- 180C

Melt chocolate and butter over a pot of simmering water (i used the microwave)

Set aside.

Heat chestnuts, milk and cream in a pot until it boils. Remove from heat.

Puree in a blender or food processor to a fine paste

Pass mixture through a seive as much as you can.

Set aside.

Beat yolks and sugar till light and pale

Stir in chocolate mixture and chestnut puree

Whisk the whites till stiff

Fold whites into mixture.

Pour into a lined 25cm cake tin

Bake for 40-45 minutes

There will be cracks, but I think they look great=)

Leave the oven door open for the cake to cool inside.

And then eat it with cream Zomg