I made tomato, basil and ricotta risotto. delish!
After the risotto, we had turkey stuffed shells with arrabbiata sauce. This dish was specially made for my friend Adam who doesn't eat poultry. And I am determine to convert him. I thought I'd start with something not too obvious like roast chicken or duck. He liked it and I was very pleased.
We took a little break, and then it was time for desserts. I made Jamie's bloomin' easy vanilla cheesecake. I've made this before and the second time was YUMMIER! I love the addition of orange and lemon zests to the cheesecake. Megan has this phobia of orange and I did mention it to her about the zests in the cake and guess what?!? She had a second slice. It must have been nice then :)
And according to my friend Helen who never had cheesecake until last night, it was "too delicious for words!!!"
The cheesecake supposed to be served with cherry compote, but I couldn't find cherries anywhere, so I substituted with fresh strawberries instead.
In my attempt to recreate that oh-so-good dessert I had in London few weeks ago, I made my version of tiramisu cream served in shot glasses. Yes, more food. Don't say I never look after my friends. :) The tiramisu cream was out of this world. I love anything tiramisu. If today was my last day on earth, and I had to choose one last dessert, it will be tiramisu.
Today is day 210, recipe 96. leftovers for dinner. yum.
Monday, 29 March 2010
Saturday, 20 March 2010
Saturday brunch
Sometimes the only thing that gets me up in the morning is the prospect of a good breakfast; and I cannot wait to get up this morning!
People say it all the time, ‘breakfast is the most important meal of the day’. I agree, but unfortunately, during weekdays I’d only have a cup of coffee and a couple of toasts if I’m lucky enough. Saturday brunch I think is the perfect time to have friends over and share the importance of morning meal.
Yes, I am well aware that having people over at 10.30 in the morning on Saturday sounds completely outrageous. I don’t do this all the time, but it’s nice every now and then.
I don’t mind spending a few minutes preparing the things I’m gonna have the night before. And this for me is crucial, because I do like my sleep. Yesterday, I rolled some store bought puff pastry and chocolate to make chocolate croissants (thank you to Nigella Express), ready to be baked in the morning. Also the night before, in a casserole dish I layered some bread, mustard and ham; then pour a mixture of eggs, cream and cheese (I use parmesan, smoked cheddar and mozzarella) over the bread. Cover with cling, put it in the fridge so that everything can be absorbed overnight. And in the morning, all I have to do is bake this croque monsieur strata in the oven. Delish!
I have to have coffee in the morning. If only I can have my iced caffè latte with hazelnut everyday I’d be so happy. In a big pitcher I mix sweetened instant coffee with coffee liquor, hazelnut syrup and milk. Pour the mixture over ice and serve immediately.
Nutritionists would agree that my breakfast/lunch isn’t particularly the healthiest, but hey, let’s live a little.
Anyway, Mark and Anna will be here any minute. So gotta go now...
People say it all the time, ‘breakfast is the most important meal of the day’. I agree, but unfortunately, during weekdays I’d only have a cup of coffee and a couple of toasts if I’m lucky enough. Saturday brunch I think is the perfect time to have friends over and share the importance of morning meal.
Yes, I am well aware that having people over at 10.30 in the morning on Saturday sounds completely outrageous. I don’t do this all the time, but it’s nice every now and then.
I don’t mind spending a few minutes preparing the things I’m gonna have the night before. And this for me is crucial, because I do like my sleep. Yesterday, I rolled some store bought puff pastry and chocolate to make chocolate croissants (thank you to Nigella Express), ready to be baked in the morning. Also the night before, in a casserole dish I layered some bread, mustard and ham; then pour a mixture of eggs, cream and cheese (I use parmesan, smoked cheddar and mozzarella) over the bread. Cover with cling, put it in the fridge so that everything can be absorbed overnight. And in the morning, all I have to do is bake this croque monsieur strata in the oven. Delish!
I have to have coffee in the morning. If only I can have my iced caffè latte with hazelnut everyday I’d be so happy. In a big pitcher I mix sweetened instant coffee with coffee liquor, hazelnut syrup and milk. Pour the mixture over ice and serve immediately.
Nutritionists would agree that my breakfast/lunch isn’t particularly the healthiest, but hey, let’s live a little.
Anyway, Mark and Anna will be here any minute. So gotta go now...
Tuesday, 16 March 2010
hmmm...
I got home from work at about 8.15, took off my coat, got a bowl, whisked an egg yolk with dijon mustard, olive oil and lemon juice to make mayonnaise for what Jamie said to be the ultimate prawn cocktail.
I'm allergic to prawns but I like prawns. I can afford few rashes. Don't worry, it's nothing serious.
Anyway, I've been thinking about Jamie. I never met him before, but I feel like I already know him. In my head, he is nice and down to earth and real friendly, just like on the telly.
I was talking to a friend about my cooking project and I suddenly said, 'well, Jamie told me...'. And then my friend said, 'what do you mean Jamie told you...?'.
Whilst cooking and reading the recipes, I feel like Jamie is talking to me, showing me what to do, teaching me; even though it's just me talking to myself.
Have I gone mad?
Maybe. I don't know...
The prawn cocktail was absolutely delicious.
Good night.
I'm allergic to prawns but I like prawns. I can afford few rashes. Don't worry, it's nothing serious.
Anyway, I've been thinking about Jamie. I never met him before, but I feel like I already know him. In my head, he is nice and down to earth and real friendly, just like on the telly.
I was talking to a friend about my cooking project and I suddenly said, 'well, Jamie told me...'. And then my friend said, 'what do you mean Jamie told you...?'.
Whilst cooking and reading the recipes, I feel like Jamie is talking to me, showing me what to do, teaching me; even though it's just me talking to myself.
Have I gone mad?
Maybe. I don't know...
The prawn cocktail was absolutely delicious.
Good night.
Sunday, 14 March 2010
vegetarian
This is a quick one because I'm still sleepy. I had some friends over yesterday for dinner. Leo and Merlyn are regulars at my place. Ayesha came for the first time and she is a vegetarian.
It wasn't difficult at all for me to plan what I'm gonna cook since I always have meat-free dinners anyway, two or three times a week. I could easily be a vegetarian if it wasn't for bacon... and duck... and...oh, who am I kidding?!? I can't be a vegetarian. My favourite animal is cow. They're cute and tasty.
Anyway, I found a very nice recipe by Dave Barker in Jamie's magazine, leek, wild mushroom and spinach lasagne (the sound of it makes me drool). YUM! It truly is a real comfort food. Thanks Dave!
I also made ciabatta bread for the first time and it turned out pretty good :) YAY!
After dinner we had (fifteen) chocolate brownies; followed by pear and apple crumbles with Jamie's proper custard.
I love custard but it's something I never made before. I usually get it in a tin. It's just amazing how easy it is to make from scratch with only 5 ingredients: milk, cream, vanilla, sugar and egg yolks.
And I, once again, succeed to almost stuffed my guests to death. MUAHAHAHA.... (my evil laugh)
This morning, my friend Helen got some free cinema tickets and we went to see the blind side, and if you have not seen it, go and see it!
I'm going back to bed now...
and one more thing: Happy Mother's Day. I love you Mom!
It wasn't difficult at all for me to plan what I'm gonna cook since I always have meat-free dinners anyway, two or three times a week. I could easily be a vegetarian if it wasn't for bacon... and duck... and...oh, who am I kidding?!? I can't be a vegetarian. My favourite animal is cow. They're cute and tasty.
Anyway, I found a very nice recipe by Dave Barker in Jamie's magazine, leek, wild mushroom and spinach lasagne (the sound of it makes me drool). YUM! It truly is a real comfort food. Thanks Dave!
I also made ciabatta bread for the first time and it turned out pretty good :) YAY!
After dinner we had (fifteen) chocolate brownies; followed by pear and apple crumbles with Jamie's proper custard.
I love custard but it's something I never made before. I usually get it in a tin. It's just amazing how easy it is to make from scratch with only 5 ingredients: milk, cream, vanilla, sugar and egg yolks.
And I, once again, succeed to almost stuffed my guests to death. MUAHAHAHA.... (my evil laugh)
This morning, my friend Helen got some free cinema tickets and we went to see the blind side, and if you have not seen it, go and see it!
I'm going back to bed now...
and one more thing: Happy Mother's Day. I love you Mom!
Thursday, 11 March 2010
cauliflower and peas
At the cooking class yesterday, Jamie taught me how to make minted peas under oil and roasted cauliflower with cumin, coriander and almonds. Delicious! served with lamb steaks and couscous.
The recipe for the minted peas calls for 4 to 6 handfuls of peas and 200 ml olive oil. At first that doesn't sound right because the peas will be drowning in oil, but Jamie told me to just go with him; and I did. The result: Yum. Though next time I think I need to put a little bit more mint leaves.
Roasted cauliflower with cumin, coriander and almonds is self-explanatory. Crunchy, salty, spice-y coating... just delish.
That's for now, until my next meal...
The recipe for the minted peas calls for 4 to 6 handfuls of peas and 200 ml olive oil. At first that doesn't sound right because the peas will be drowning in oil, but Jamie told me to just go with him; and I did. The result: Yum. Though next time I think I need to put a little bit more mint leaves.
Roasted cauliflower with cumin, coriander and almonds is self-explanatory. Crunchy, salty, spice-y coating... just delish.
That's for now, until my next meal...
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