Vietnamese Chicken Meatballs

September 7, 2008

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This may sound slightly odd but yesterday I was craving meatballs! And don’t think that I’ve heard anyone crave meatballs. But anyway that was the case and the above picture was the result.

This Vietnamese recipe is adapted from cooking light: The best of cooking light.

These meatballs where very light and tasted amazing specially with a Thai sweet n sour chili sauce that I just got my hands over.

Recipe:

Ingredients:

1) 1 pound Chicken breast (skinless/boneless)

2) 3 cloves garlic minced.

3) 3 shallots, chopped.

4) Handful of mint and coriander (more of the coriander)

5) 3 Tablespoon Fish Sauce

6)  1 stalk of fresh lemon grass, tender white inner bulb only, minced.

7) 1 1/2 teaspoons cornstarch

8) 1/2 teaspoon kosher salt

9) 1/2 tsp ground black pepper.

10) 1/2 cup sugar

Directions:

1) Preheat oven to 400degrees, line baking sheet with parchment paper. In a food processor pulse the chicken until coarsely chopped, transfer to a bowl. Mix the rest of the ingredients EXEPT the sugar and combine with chicken using your lovely hands.

2) Spread sugar on a plate. Roll the chicken mixture into 1 1/2 inch balls with slightly moistened hands. Arrange on baking sheet and bake for 15 minutes until browned and cooked through.

3) Serve on bed of lettuce with sliced red onion and cucumber. Serve with Asian chili sauce. 


First Time – Savoury

September 4, 2008

Carmalized Onion and Eggplant Quiche3

So you might know from reading my last post that its Ramadan, and as per tradition lots of wonderful delicious goodies are made to break the fast with. And I made this quiche yesterday and decided to post it!

Up till now this has been a strictly dessert blog, but I decided to venture out a little bit – experiment.. although I do make fancy stuff for lunch and dinner all the time, but I rarely post them up.

This is a lighter version of the oh soo delicious but not soo light quiche. I was describing it to my best friend (over sms ofcourse) and I told her that this is an ‘Abeer friendly’ quiche (yes I have issues) 😐

Carmalized Onion and Eggplant Quiche2  Caramalized Onion and Eggplant Quiche

Ingredients:

Crust:

1) 1 1/3 cup rolled Oats

2) 2 T Butter

3) 3 T Chilled Water (Approximately)

4) Cooking Spray

Filling:

1) 1 large eggplant, cubed

2) 2 medium onions, diced

3) 4 medium tomatoes, (boil for around 10 min, then peel and chop)

4) 1 tsp dried oregano

5) a handful of chopped parsley

6) 1/2 tsp red chilli flakes

7) Salt and pepper

8) 1/2 cup skimmed milk

9) 2 egg whites (or one egg)

10) 1/4 parmesan cheese (you can put more – don’t be precise)

Directions:

Crust:

1) Preheat oven to 375°.

2) To prepare crust, combine oats; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add water; stir just until moist. Press mixture gently into a 9 inch pie plate coated with cooking spray.

3) Bake at 375° for 7 minutes. Cool on a wire rack.

Filling:

1) Put a little salt on the eggplant and let drain for 1/2 an hour.

2) Heat a little olive oil in a pan, add onion and saute until slighlty caramalized.

3) Add the egg plant and saute for 5 minutes, add tomatoes (juices and all) and the remaining ingredients except for the milk, egg whites and cheese. Let simmer for 5 minutes.

4) Put in Cooled Pie Shell, mix together milk and egg whites and pour over the quiche, top with cheese.

5) Bake in the preheated oven at 400 degrees, for approximately 40 minutes.

6) Enjoy!


Good Ol’

September 3, 2008

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I’m sure anyone reading this will agree that neutella is one of those things that you just cant got wrong with! Its chocolate and hazelnut and apparently tons of sugar thus making it highly addictive!

And any goodies made with this delicacy in it will some how or the other turn it to be incredibly delicious! And when I made this neutella frozen pie – I was Sooo not disappointed! 😀

I made this deliciousness after my dad requested a cheesecake or something similar since for the past few weeks I haven’t made any fancy stuff, last week I made those evil.. EVIL brownies. And then my aunt made lots and lots of plain ol’ cupcakes, and my dad well he likes his cheesecake!

Anyway something off topic, most of you may not be knowing this, but this month is a very special and holy month, its Ramadan (Involves fasting – and breaking the fast with lots and I mean LOTS of special deep fried dishes, but me well I’m a very good girl as I’ve been sticking with dates and fruits)!

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The recipe is adapted from Icebox pies by Lauren Chattman

Gianduia Pie

§ Ingredients:

Crust

1) 20 Fudge Wafer Bar Cookies

2) 1/2 cup hazelnuts, toasted and skinned

3) 1/4 cup unsalted butter, melted and cooled

4) 1 tablespoon sugar

5) 1/8 teaspoon salt

6) 1/2 teaspoon pure vanilla extract

Filling

1) 3/4 cup hazelnuts, toasted and skinned

2) 1 1/2 cup heavy cream, chilled

3) 1 teaspoon pure vanilla extract

4) 1 13 ounce jar of Nutella

§ Directions:

1) Preheat the oven 350°F. Place all of hazelnuts (1 1/4 cup) on a baking sheet. Bake for 10 minutes until they are fragrant.

2) Place the nuts on a clean kitchen towel and let cool for 10 to 15 minutes. Once cool, rub the nuts with the towel to remove the skin. A little skin won’t hurt but try to remove as much as possible.

3) Make the crust: place the nuts and cookies in a food processor and grind finely. Combine the crumb and nut mixture, butter, sugar, salt, and vanilla in a medium size mixing bowl and stir until the crumb and nut mixture is moistened

4) Press the mixture evenly across the bottom of a 9-inch loose bottom pan, packing it tightly with your fingertips so it is even and compacted.

5) Bake the crust for 15-20 minutes until edges start to become firm. The crust will become more firm as it cools. Let cool completely before filling. The crust may be wrapped in plastic wrap and frozen for up to 1 month.

6) Make the filling: place 3/4 cup toasted and skinned hazelnuts in a food processor and process until very fine.

7) Combine the cream and vanilla in large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form.

8) Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream.

9) Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts.

10) Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.

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Sinister Brownies

August 29, 2008

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I saw the recipe for these oh so evil brownies at this wonderful blog called sugar plum. The minute I saw them I had no choice but to  try them out! Here’s why, they started haunting me.period. Yes they haunted me in my day dreams at work (pssst.. that’s where I discovered the recipe, when I was taking my well earned 10 minute break). They haunted me while I was at my daily 6k jog!

They are evil. They are rich. They are sooo unbearably delicious! You just want to keep ’em coming!

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Some pointless information regarding myself – since I will be going off to university in like 18 days or so ( I’m going to The university of Nottingham – Malaysia campus), I’ve been really busy accumulating very important necessities – like a french press to make really REALLy REALLLLLY frothy hot chocolate – OMG I’ll tell you about that later). Anyway yesterday we got all the food thingies and beautifying equipment (lotion, potions..)! So I’m really happy about that – it makes it all so real! I never thought that my way overprotective parents will ever part with me – ever! But I guess the beautacious ‘A’ that I got in my A-level economics did the trick! 😀

The recipe from sugar plum

Oreo Cream Cheese Swirled Brownies

  • Ingredients:

1) 1/2 cup (1 stick) unsalted butter

2) 3/4 cup granulated sugar

3) 8 ounces (1 package) cream cheese, softened

4) 3/4 cup confectioners’ sugar

5) 2 teaspoons vanilla extract

6) 1 cup all purpose flour

7) 1/2 cup unsweetened dark cocoa powder

8) 1/2 teaspoon salt (scant)

9) 2 large eggs

10) 1 1/3 cups coarsely chopped Oreo cookies

  • Directions:

1) Preheat oven to 350 degrees F. Line an 8×8-inch square baking dish with foil; coat foil with cooking spray.

2) Melt the butter in a small saucepan, over medium heat. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.

3) In a small mixing bowl, using a mixer on medium speed, beat together cream cheese, confectioners’ sugar and vanilla extract, until well combined, about 1 minute.

4) In a medium sized mixing bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large mixing bowl, whisk together eggs, until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by Oreo cookies.

5) Spread half of brownie batter into baking dish, followed by cream cheese layer; dot the top with remaining brownie batter, and spread evenly, as best as you can. Run a knife through batter to make "swirls".
Bake at 350 degrees F, for 23-25 minutes (I kept mine in the oven for around 35 min because I thought they weren’t done – but I should have taken them out earlier – well every body’s gatsta learn somewhere)

6) Cool on a wire rack to room temperature before slicing. Lift foil out of baking dish, and slice into 9 bars. For easier slicing, try freezing the brownies for 30-60 minutes. ( I turned them out on a serving platter – BIG mistake! They got stuck to the plate – not stuck stuck, but you get the picture. I recommend you cut them in the pan then remove each beauty separately – you may notice the from the pictures that they are a somewhat disfigured, well this is the reason)
Yield: 9 brownies

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Eureka!

August 26, 2008

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I have good news.

Do you know how every single person on the planet is in search of the perfect chocolate chip cookie?? okay so I haven’t discovered the recipe . .yet, but I did find a recipe that hits close to the ultimate cookie!

I have found the recipe for the perfect peanut butter chocolate ‘chunk’ cookies!

These cookies were soooo right I cant even begin to describe them! The texture was just right they where kinda chewy but not so chewy and the had the perfect crunch (Is that what you call it?!). Not only that but these babies had chocolate CHUNKS instead of your usual mini wannabe’s chips. *sighs deeply* Just perfection!

All I know is I will be baking them again!

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The recipe:

Peanut Butter Chocolate Chunk Cookies

Ingredients:

1) 1/2 cup butter

2) 1/2 cup brown sugar

3) 1/2 cup sugar

4) 1 cup peanut butter butter

5) 1 egg

6) 1/2 tsp salt

7) 1/2 tsp vanilla

8) 1/2 tsp baking soda

9) 1 1/2 cups flour

10) 1/2 tsp cinnamon

11) 3/4 cup dark chocolate chunks

Directions:

1) Preheat oven to 180ºC (350ºF).

2) Cream the butter and both sugars. Beat in the peanut butter and egg.

3) Scrape sides of bowl and beat in the salt, baking soda, cinnamon and vanilla. When well blended, add flour and stir until it is blended. Stir in the chocolate chunks (Reserve a few chunks for the chef  – Trust me you’ll need them to divert your attention from the dough when shaping it).

4) Shape dough into 1-inch balls (I used my measuring spoons tablespoon to get the same amount) and place on cookie sheets about 5 cm (2 inchs) apart.

5) Flatten balls with the bottom of a flat glass (I used the back of my measuring cups) and bake for 10-12 minutes or until slightly browned around the edges.

6) Get a large glass of milk and enjoy!

Makes about 35 cookies. Store in airtight container.

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Date and Pecan Pie

August 23, 2008

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As I mentioned earlier, I had a date and pecan pie in the oven and as promised I give you the recipe.

This one is also from my ‘brand new’ cooking light: the best of cooking light book, which I’m in love with!

Also previously mentioned dates happen to be my all time favourite fruit/ dessert, so when I saw this pie I knew that I had to make it. I was very pleased with the result, it was just right – not too sweet and the crust ( which I somehow always struggle with was very easy to make and it did not involve me ending up crying) !

In the serving suggestions the recipe said serve with whipped cream, but I recommend vanilla ice cream (you don’t need a reason for that)!

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So anyway the recipe:

Date and Pecan Pie

(Adapted from cooking light: the best of cooking light)

  • Ingredients:

Crust:
1) 1 cup all-purpose flour, divided
2) 3 tablespoons ice water
3) 1 teaspoon fresh lemon juice
4) 2 tablespoons powdered sugar
5) 1/4 teaspoon salt
6) 1/4 cup vegetable shortening
7) Cooking spray
Filling:
1) 1/2 cup whole pitted dates, chopped
2) 1/3 cup chopped pecans (I didn’t have pecan so I used Almond, walnut will go just as well) 
3) 1 cup dark corn syrup
4) 1/2 cup packed brown sugar
5) 3 tablespoons all-purpose flour
6) 1 teaspoon vanilla extract
7) 1/4 teaspoon salt
8) 4 large eggs

  • Directions:

1) Preheat oven to 325°.

2) To prepare crust: lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, water, and juice, stirring with a whisk until well blended to form a slurry.

3) Combine 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until mixture is moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with two additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.

4) Remove top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan. Fold edges under; flute.

5) To prepare filling: sprinkle dates and pecans evenly over bottom of crust. Combine corn syrup and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Pour mixture into prepared crust. Bake at 325° for 55 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack. Serve with vanilla ice cream! 😀

Yield

10 servings (serving size: 1 wedge)

  Date and Pecan Pie10


M & M Chocolate Cookies – A la Abeer

August 22, 2008

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Hey ya’ll sorry for the lack of updates but things have been REALLY hectic since I started my very first job as umm .. well I do a lot of typing and filing. Anyway, this job has not been all that bad! I found a bookshop near the office and they were selling all kinds of books for the smallest fraction of the original price!! I got tonnes of books – I am in heaven!!
This recipe if adapted from my brand new cooking light cook book. I made quite a few changes but it turned out sooo good and the best part is they are very very light! So the cookies can actually be enjoyed! 😀

M&M Chocolate Cookies2
 
M&M Chocolate Cookies
(Adapted from Cooking light: the best of cooking light)
Ingredients:
1- 1 1/4 cups all purpose flour
2- 1/2 tsp baking powder
3- 1/4 tsp salt
4- 5 Tbl Butter, Softened
5- 1/2 cup granulated sugar
6- 1/2 cup packed brown sugar
7- 1 1/2 tsp vanilla extract
8- 1 large egg white
9- 3/4 cups M&M’s
Directions:
1- Preheat oven to 350 degrees (180 degrees Fahrenheit)
2- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt, stirring with a whisk.
3- Combine the butter, granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla extract and egg white; beat one minute. Stir in flour mixture and M&M’s.
4- Drop the mixture by level tablespoons 2 inch apart onto baking sheet coated with cooking spray.Place the pans in the freezer for 5 minutes.
5- Bake at 350 degrees for 10 minutes or until cookies are lightly browned. Remove the cookies from the pans, and cool completely on wire racks.

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Yield: 2 dozen cookies; serving size: 1 cookie (yeah right!)

P.S. I just made a date pecan pie! Its baking in the oven as we speak!

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