Posts Tagged cheese
Tofu Tofu Mozarella Eggplant
Posted by blurcheryl in Bake, My Cook Book, Pork, Vegetable on May 11, 2011
I am not quite believe it when Hubby asked me if I really wanted to have Astro at home when we were back in Kuantan last month. I guess my interest in cooking and baking shows not only in my blog . I have all the Apps available on iPhone not to mention again my recipe books sticking around almost everywhere I go, re-reading, re-flipping and re-locating my books from the bedroom to the living.
A gentle push and he got the Astro installed last week and I took a day off from work because I am sick ( absolutely the truth) and watch Astro like porn. I am talking about Food Porn! I love the AFC and TLC channels and always glued to these 2 channels.
Ooh.. its official that Masterchef Malaysia is here too and I am going to follow this program closely. I love masterchef its freaking awesome. May I self proclaimed myself as masterchef ka? Mrshomely MasterownhomeChef. I think everyone’s a chef at home agree? I wont argue about methods of cooking as I cook the way I like it, and the way I deem ‘can do, can eat, can try’ always!
Here’s one of my Master Culinary creation: Tofu-Tofu Mozarella Eggplant
First I’d like to show you how to slice the eggplant in planks, very easy. Remember to give the eggplant a salt water bath to keep it fresh and light coloured. For this dish, I actually brush the eggplant with some rock salt, to give it flavour for my dish later.
I also prepared some pork meat, just add abit of pepper and soya sauce for marination and later simply stir fry. For the eggplant, just pan fry until golden brown.
Lay 1 slice of eggplant at a time on a plate top with mozarella slice and some meat prepared earlier.
Wrap it like this.
Put it in the pre-heated oven to roast for 2 minutes. Dont worry that the mozarella melts and get messy, it wont stick like other types of cheese.
While waiting for the oven to do its work, use the same pan and add tomato sauce/ pasta sauce into the chicken stock and japanese soft beancurd. Simmer for 5-8 minutes.
Tadaa!!! Serve hot!!
Shhh… Feta Cheese involved
Posted by blurcheryl in Chicken, My Cook Book, Salad, Vegetable on April 20, 2011
I have a confession to make!!!
Hubby don’t allow me to buy a bottle of Feta Cheese with Olive one day when we were doing grocery shopping saying that I wont be eating eat like I said I would. However too bad for him, Cold Storage is just within walking distance from my office so I went to get it from there instead without him knowing. I actually hid the bottle of cheese in the fridge knowing he will also not find it! Kekekekkekeke he seldom explore the fridge which is a good thing for me.
For today’s post, to proof to Hubby I had Feta Cheese when he wasn’t around.
First, cut open plastic bag like in the pic.
Pat dry chicken breast and halve it. Put it on top of the plastic bag and season with black pepper and salt
Also season with dry chilli flakes
Then fold the chicken breast and use a rolling pin to roll on the chicken breast meat so that the meat sticks together. This is why I use the plastic bag so that my rolling pin is clean. (I know I shouldn’t be using plastic bag for this as it wasn’t environmental friendly)
Pan fry the Chicken Breast until Golden Brown.
Tadaa!!! Serve with a bed of Salad with Feta Cheese and Olive.
Something Macaroni Bread Spread
Posted by blurcheryl in Bake, My Cook Book, Pork, Western on March 30, 2011
Its a weekday, and I want to cook something for dinner, something simple, someting filling but not so fattening, something that we can eat and last us at least a couple of hours before I can get hungry and my stomach start growling again. I have really good digestion that’s why I am fat I think. I don’t want to think about food or snack on chocolate before bedtime… so I come up with this dish.
Firstly line the baking sheet with baking paper something like in the photo.
Then cut the bread to fill into the baking sheet. Fill all the gap with smaller piece of bread. Then use some force from your hand to compress the bread.
Then pour in generous egg mixture onto the bread. No measurement here so its up to individual. Here, I put about 3 -4 tablespoon of the egg mixture from a total of 4-5 eggs.
At the same time, I also cook the onion omelette. Add salt to taste please… Then spread the omelette on top of the bread evenly.
Then spread a can of Macaroni Cheese on top of the omelette. Again, spread evenly. You can also add some mozarella cheese in between, but I don’t have any at that moment. Add some ground pepper and also salt. Or may even top it with parmesan cheese.
I also add some thinly slices of potato! See how thin it is! Almost transparent kekekekeke
This is how it looks before bake.
After bake for 30 mins at 150C. Nice or not? Golden Brown colour
Cut into big Square and Serve while its still hot. I like spicy so I also add some chili flakes later.
Upclose..
This is a must try recipe!! You may substitute the wholemeal bread with whitebread if you doesn’t like the bread’s rough texture.
TweetParmesan Thins That Doesn’t Melt
Posted by blurcheryl in Bake, Cheese, My Cook Book, Western on February 18, 2011
I found half a packet of Parmesan Cheese in the fridge that expired 6 months ago and I am still keeping it, never a thought of discarding it at all. Its in the fridge for god’s sake!
I think you shouldn’t be alarmed, that I used it in this biscuit recipe. Wont die wan.. because I have proven that fact. If not I wont be sitting here to blog about it. I made this 2 or maybe 3 weeks ago I couldn’t remember. Oh.. maybe the first side effect of using expired cheese is memory loss! For those cheese expert out there, you may drop me a note to warn how can an expired cheese can kill me. Thanks!
Ingredients that you need to make this beautiful biscuit:
50gm or 1/2 cup plain flour (all purpose flour). I don’t believe flour has expiry date, if you kept it too long it might get infested by flour beetle that’s all. Anyway I kept my flour in the fridge too, no wonder my fridge is so full! omg
40gm or 3 tablespoon softened butter. These butter look ugly cause I played with it. BTW butter wont expire if you kept it in the fridge or kept it frozen.
One Egg Yolk. Don’t waste the egg white, at the same time use it as a facial mask while u make this biscuit. Keep the egg whites in an airtight container in the fridge and use whenever needed.
40gm or 2/3 cup freshly grated expired parmesan cheese. 
First, rub together the softened butter with flour in a bowl. It should resemble breadcrumbs.
Then add in the parmesan cheese, egg yolk, a pinch of salt and mix well. Knead into a dough ball, then make it into a log shape and refrigerate for 30 minutes. Make sure you wrap the dough with a plastic cling film.
After 30 min, bring out from the fridge and slice/cut the dough thinly. As thin as you can get la!
Bake for 20 minutes on 150 celcius
Tadaa!! No this is not mine! The nice nice Parmesan Thins suppose to look like this
Mine look like this:
It says in the recipe book that the Parmesan Thins if made right, is crispy and melt in mouth. Mine doesn’t melt in Mouth but its Crispy! FthatBook. The recipe book was a birthday gift last year and I am still flipping and looking at it nearly everyday before I went to bed.
I am possessed!
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