Belated V. Day

18 February, 2008 at 10:27 am | Posted in » Cooking | 1 Comment
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It’s kinda spoiler that this year V. Day is on a weekday… moreever it’s falls on a Thursday… not here not there… so hubby and I decided to postpone the celebration to Sat. Well, it’s not much of a celebration, no fanciful dinner or gifts…. just a home-cooked dinner…

I decide to cook an assorted western food for hubby… it’s been long time since I have cooked that…

There’s pan-fried fish with white sauce and black pepper steak… and to go with it we had Campbell soup, I have oso made some mashed potatoes for a complete look… heehee

BeefBall Bolognaise

3 December, 2007 at 2:47 pm | Posted in » Cooking, » Recipes | Leave a comment
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The main dish for Hubby italian food craving…BeefBall Bolognaise !!

beefball1.jpg  beef_ball_pasta_0014.jpg 

Serves 2

300 grams minced Beef
1/2 onion, peeled and chopped finely
1/2 breadcrumbs
1/8 cup grated parmesan cheese
1 tablespoon chopped fresh parley
1/2 egg, beaten
1/2 clove garlic, crushed
rind and juice of 1/4 lemon
salt and ground black pepper, to taste
1/4 plain flour, seasoned
1 tablespoon olive oil (I use corn oil)
250 grams pasta (any kind u like)

Bolognaise sauce, ready made
1/4 cup beef stock (I use chicken stock)
1/4 cup red wine
1 tablespoon chopped fresh basil
1/2 clove garlic, crushed
sal and ground black pepper, to taste


1. In a large bowl, combine mince beef, breadcrumbs, parmesan, onions, parsley, egg, garlic, lemon rind and juice, salt & pepper. Roll tablespoonful of mixture onto balls and roll balls in seasoned flour.

2. Place oil in a large frying pan and fry meatballs until golden. Remove from pan, drain on paper towels. Set aside. Remove excess fat ans meat juices from pan.

1. In the same pan, combine the Bolognaise sauce, stock, wine, basil, garlic, salt and pepper. Bring to boil.

2. Reduce heat and return the meatballs to pan. Allow to simmer for 10-15 mins. While meatballs and sauce are cooking, add pasta to a lare pan of rapidly boiling water and cook until just tender. Drain well. Serve pasta with meatballs and sauce over the top.

Triple Meat Pizza

3 December, 2007 at 2:12 pm | Posted in » Cooking, » Recipes | 2 Comments
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Hubby wanted to have italian food for lunch again on last Sat. I made a triple meat pizza to go with the pasta (pasta coming up in the next post). 

pizza_0005.jpg pizza_0001.jpgpizza_0011.jpg


The Crust:
150 grams plain flour (all-purpose flour)
75 grams Bread flour
1/2 teaspoon instant yeast
150 grams water
1/4 teaspoon salt
15 grams shortening

Honey baked ham, cut into small squares
Chicken sausage roll, sliced
Can pineapple cubes, cut into halves
Yellow Bell Pepper
Shredded Mozzarella Cheese
Shredded Cheddar Cheese

Sauce: (mixed together)
2-3 tablespoons of tomoto puree
1 teaspoons of oregano powder


The Crust:
1. Put all ingredients into a mixing bowl of a mixer, using low speed mixed well. Then use high speed to mix until the dough is smooth. If you do not have a mixer, you can use hands. Method is to use the motion like you are handwashing clothes. Starting the dough will be sticky, do not add any flour or oil, the dough will eventually becomes non sticky. When complete, the dough should be smooth and abit of shine, elastic when pull.
2. Cover the dough with a cling wrap or damp cloth and let raise for 35 to 45 mins or until about 1 1/2 the original size. Then punch down.

3. Roll the dough to require size or shape.

4. Using a fork, poke holes on the rolled out dough to let the air out.

5. Leave to prove for 25 mins.

6. Bake at 180 deg C for 7-8 mins.

1. Cover the crust with the tomoto sauce evenly.

2. Put a layer of Mozzarella Cheese, then put the Ham, Pepperoni, Chicken sausage, tomotoes, yellow bell pepper, pineapples in any order you want.

3. Then put the Cheddar Cheese, finish the toppings with another layer of Mozzarella Cheese.

4. Bake in preheated oven at 180 deg C for about 20 mins.

Double Cheese Corochan

25 November, 2007 at 1:45 am | Posted in » Cooking, » Recipes | Leave a comment
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As I still have a few potatoes left from the previous baked potatoes, I made these double cheese corochan this afternoon. I put in two type of cheese in the centre of these corochan.

Look at the oozing cheese from the center!

Oozing cheese

Makes about 8 rounds

2 medium potatoes, boiled and mashed
1 onions, cut into quarters then slice
1 medium sized carrot, diced
1/2 chicken breast fillet, minced
1/2 parmesan cheese
2 slices of cheddar cheese, each cut into quarters
1/2 cup water
crushed black pepper
1 pinch of salt
japanese bread crumbs
1 egg, beaten
corn oil


1. Heat the frying pan with abit of oil, put in the onions and stir until fragrant. Then add in carrots with water, stir until the water dries up. Add in the chicken stir fry until cooked.

2. Remove the stir fried ingredients from the pan into the mashed potatoes and mix well. Add pepper and salt to taste.

3. Shape the potato mixture into balls. Flatten the ball and put some parmensan cheese and 1 quarter of the cheddar cheese. Wrap up the the cheese and make sure that the cheese is properly covered by the potato mixture and flatten abit. Repeat until all potato mixture is used up.

4. Dip the cheese filled pototoes rounds into the egg then into the japanese bread crumbs.

5. Heat the frying pan with about 1 cup of corn oil. Put in the potato rounds and cook until golden brown.

Going Italian

19 November, 2007 at 3:07 pm | Posted in » Cooking | Leave a comment
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Ever since we bought a Pasta Cookbook a few weeks ago, hubby has been wanting to have some home-cooked pasta. We finally got down to cook it last saturday for lunch since hubby is not working… and to go with it, I also maked some baked mashed potatoes.

The meal was so delicious ! And best of all, we enjoy each other company in the kitchen preparing food together… haven been doing that for quite sometime.

Enjoy the pix !

Mashed potatoes
Mashed potatoes with bacon bits & cheese toppings

After baked
After baked

Ingredients for pasta
Ingredients for pasta

Bon Appétit
Bon Appétit !!

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