The plan was Filet Mignon for dinner but murphy's law prevailed... It's a Friday, everything was closed, I'm scheduled to bake for the salon and cook dinner,,, so naturally, I run out of gas (this is the 3rd consecutive time that this happened). Bloody irritating but nothing to be done.

So I had to think quick.

Hubby enjoyed the pasta previously made for my kids so I thought why not? Just tweak it here and there and it'll be just perfect.

Tip 1: Don't overcook the garlic and broccoli
Tip 2: If you don't want this to be creamy, then skip the whip cream part. Just add parmesan and 1 cup chopped basil on the hot pasta until it's well wilted and flavour is well infused to the pasta mixture.
Tip 3: Obviously, if your gas cooker is working, then cook it there! why make it the long way :)

Ingredients:
100 grams Pancetta
8 tbsps olive oil
3 tbsps butter
4 cloves garlic, minced
100 grams Pancetta
300-500 grams broccoli florets (depending on how much you like it)
1 cup garlic and herb broth (or vegetable broth)
250 grams Penne pasta
2 tbsps unsalted butter
250 ml whip cream
2 tbsps grated Parmesan Cheese
2 tbsps butter
Slice of Kraft Cheddar Cheese Singles
Extra Parmesan Cheese for additional garnishing

Serves 4

Cook pasta (in the rice cooker) according to package directions. Drain and transfer into your tossing bowl.

In the same cooker, heat oil and butter. Gently brown garlic then add broccoli and pancetta cooking for 2-3 minutes. Add broth, cover and simmer until broccoli is tender.

Pour the mixture into the tossing bowl and ... naturally toss well

For the sauce, on the same rice cooker, heat another 2 tbsps butter and add whip cream. Add 3 tbsps parmesan and Cheese single, cook for another minute. Pour to the tossing bowl and mix well.

Voila! A really creamy pasta sauce, crunchy broccoli and al dente pasta with the salty pancetta.

We enjoyed this a lot and do hope you'll enjoy it as well.

Happy Eating!

Eversince I went back to cooking and baking, my kids expectation about dinner, weekend meals and desserts changed.

Nowadays, my oldest son starts asking "what's for dinner" the minute I enter the house. If I ask him what does he feel like eating, he'll retort with "surprise me mommy" ala the animated movie Ratatouille.

So, to keep everyone happy, including me... I am always on the everlookout for new recipes.

Tip 1: If you don't want to make the ganache, use a store bought Betty Crocker Chocolate Frosting.
Tip 2: If you don't like orange, find other flavoured infused-chocolate
Tip 3: If you want a bigger sized cupcakes, scoop out a small top in the middle and fill with the ganache for a more decadent taste

Ingredients:
100 grams dark chocolate, chopped
1/2 cup ground almonds
3/4 cup self-raising flour
4 eggs, separated
1/2 cup caster (superfine) sugar
2 tbsps warm milk
orange-infused chocolate flakes

Chocolate Ganache:
100 grams dark chocolate, chopped
100 grams unsalted butter

Makes approx 55-60 mini cupcakes

Procedures:
Preheat the oven to 350F.

Process chopped chocolates in a processor until finely ground. Add the almonds and flour, process until just combined.

Beat the egg yolks and sugar with electric beaters for 2-3 minutes until thick and pale. Stir chocolate mixture, then the milk.

On a separate bowl, beat the egg whites until soft peaks form. Gently fold the whites into the imxture with a metal spoon until just combined.

Divide the mixture into the muffin cases, filling just 3/4 of the cases.

Bake for 10-12 minutes, or until a skewer comes out clean when inserted into the centre. Transfer onto a wire rack to cool.

To make the ganache:
Place the chocolate and butter in a small heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth and combined. Refrigerate for 20 minutes, stirring occassionally until thickened.

Happy Eating!

Risotto is such a lovely dish that I naturally have to learn how to make one or two or three. The texture is a wee bit similar to what we call Arroz Caldo or Goto although Risotto has less liquid in the finished dish.

I'll be having risotto series just because I think it's a comfort food that one should always have at hand when needed.

I first tasted Risotto at La Moda in Dubai Media City. It's called Risotto con Gamberetti, Funghi e Rucola which means, Risotto with prawns, mushrooms and rocket leaves. Need I say more? It is a combination to die for.

Can you imagine having a Risotto this good? Yes, it spoiled everything else! Everytime I go to a restaurant and they say they have risotto I get all excited, only to be disappointed. Risotto ala La Moda is the best so far in the whole world! Not that I managed to travel the whole world yet, but you get my point.

So as a learning process... I'm taking baby steps. Over the weekend I did a simple risotto but great combination nonetheless.

Tip 1: If you want the authentic Risotto look-alike, then let most of the liquid be absorbed by the rice before serving
Tip 2: If you're like me who likes to make tons for left over as well as have kids who likes soups, then leave some liquid because it disappears the next time you re-heat the dish.
Tip 3: Do not skimp on Parmegiano. Get a freshly grated Parmegiano and don't even think of buying the pre-packed bottled ones. Fresh is gazillion times better. When I say fresh, doesn't have to be super fresh. Something you bought within the last three days is just as great as the ones you bought today.

Ingredients:
3 3/4 cups reduced-sodium chicken broth
1 1/2 cups dry white wine
5 bacon slice, chopped
5 large garlic clove, finely chopped
1 2/3 cups (approx 167 gms) Arborio Rice
1 2/3 cups (approx 167 gms) frozen peas
10 tbsp grated Parmegiano - Reggiano
5 tbsp unsalted butter
1/2 tsp grated lemon zest
1/2 tsp fresh lemon juice
punnet of button mushrooms, sliced
Extra parmegiano reggianno

Serves 5-7 really generous helpings!

Bring broth to a simmer in a saucepan and keep it warm.

In a small pan, cook your mushrooms in butter and set aside.

Crisp up your bacon on a heavy bottom pan then spoon over to a paper towel to get rid of excess oil.

On the same pan, using the same bacon fat, add garlic and cook until pale golden, approximately 1 minute. Add wine and cook for a further one minute. Add rice and stir until each bit is coated well in the liquid.

Add 1/4 cup hot broth to the mixture and simmer while continuously stirring until it's fully absorbed. Repeating the addition until rice is cooked al dente or how ever you prefer it cooked.

Add peas and mushroom and stir now and again for a further 2 minutes.

Stir in cheese, butter, zest and juice. If you want a thin risotto, add some more broth (there will be some left). Season with salt and pepper.

Spoon on individual plates and top with bacon.

Buon Appetito!

Original Recipe
Bon Appetit | March 2006

Surprisingly enough, I got hooked by this dish at our Caferia. Yes, it's not often cafeteria serves great tasting food but that's just how it is at ours. Sad to say, they have a vast list of dishes that in the last two years, I only managed to eat this four times.

I tried requesting a repeat to the Chef but I got a resounding "No". There's a schedule to follow... hmp!

So, I found out how to make it... woohoo!

Tip 1: Remove as much water from the spinach to keep it creamy instead of soupy
Tip 2: If you want this recipe with a kick, add a small red chile or a dash of chili flakes and 1/8 tsp black peppercorns together with the onion
Tip 3: If you want it really, really soft, wilt it longer than 3 minutes.
Tip 4: This side dish is best served with fried or dried dishes such as fried fish, steaks or roast, or fried chicken. 

Ingredients:
1/8 cup water
12 ounce baby spinach leaves
1 tbsp butter
1 small onion, chopped
1 bay leaf
1/8 cup all purpose flour
1/8 tsp salt
3/4 cup milk
1/4 cup whipping cream

Serves 5 as a side dish

Directions:
Heat the water in a large pot. Once bubble starts to form, add half of the spinach and toss until it is wilted. Transfer it onto a strainer. Wilt the other half the same way. Press the spinach against the strainer to release all the liquid. Once rid of every possible liquid, chop spinach coarsely then set aside.

Melt butter in a saucepan over medium heat. Saute onion and bay leaf until onion is softened, about three minutes. Whisk in flour and salt. Cook until it is pale gold and the aroma becomes smells nutty. Constantly whisk for about three minutes. Gradually whisk in the milk. Boil it until it's thick, strirring for another two minutes. Strain the sauce into a medium bowl.

Heat cream in the same saucepan over medium heat until it simmers. Add the strained sauce and whisk until it is smooth and is starts simmering.

Add Spinach and stir until heated through. Season with salt and pepper and end with a dash or two of nutmeg.

Bon Appetit!

I haven't made carbonara in a long, long, long time. I tried it once as I'm a big fan but I failed miserably.

This time I succeeded even just a little bit. This recipe is still a work in progress... I'm still missing something in the finished product... will keep you updated!

Ingredients:
500 grams spaghetti
knob of butter
10 slices of bacon, diced
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup dry white wine (optional)
5 eggs
1/2 cup grated Parmegiano Regiano
Salt and pepper to taste
Parsley, chopped
Extra Parmegiano Regiano 
Creme Fraiche
Grated Nutmet

Serves 5-7

Procedure:
Cook the pasta until al dente. Drain well and toss with butter, then set aside.

On a pan, fry chopped bacon until crisp then drain excess oil onto paper towels.

Take off bacon fat from the pan except 2 tbsps. Add oil (if needed) and on a medium heat, soften onion.  Then, add minced garlic and cook for a further 1 minute. Add wine if you're using it. Cook for further one minute.

Add the bacon back to the pan and the cooked spaghetti. Toss to coat and heated through.

Add the parmesan cheese into the egg, then add the egg mixture to the pasta. Toss again. Keep on tossing until eggs are barely set.

Grated nutmeg, salt and pepper to taste.

Place the servings individually or in one whole serving plate. Just don't forget to sprinkle with chopped parsley and extra cheese on top.

Happy Eating!!!

Maybe because half of our native food is influenced by the Spaniards which has the same elements as the Italians, it is not surprising that majority of us love, love, love anything Italian.... or... it could be like everyone else in the world... "who doesn't like Italian food?" Pizza, pasta, insalata and everything fresh.

Italians normally have the colours of their flag in their traditional food, green, white and red and I gotta say, the combo works.

Caprese is a simple salad made of:
Buffalo Mozarella
Tomatoes
Pesto (store bought or freshly made)
Basil (optional)
Balsamic Vinegar
Olive Oil

Slice mozarella an tomatoes with the same thickness. Alternately placed them on a small dish. Drizzle vinegar and olive oil on top of the cheese and tomatoes. Add few pesto and fresh basil leaves. Season with salt and pepper and you're ready to eat!

Bruschetta is the Italian version of Crostini. Made of:
French Bread
Tomatoes
Basil
Balsamic Vinegar
Olive Oil
Parmegiano Regiano

Chop tomatoes and basil, set aside. Slice your bread to the thickness you like, bake it at 275F-300F until crisp enough. Place your crisp bread on your serving plate, top it with chopped tomatoes and basil, drizzle with oil and vinegar. Season with salt and pepper and a generous shavings of parmesan cheese. If you want this for brunch, you can add poached egg on top of it or cold cuts such as salami, turkey ham or anything you feel like munching with this crisp bread.

Yum! Happy Eating!

Since this year's Valentine's night is the night before a religious holiday, it was a dry night in any bars and restos here in the UAE. Layman's word, no alcohol will be served to the public.

So this year, we've decided to celebrate Vday as if it's a family celebration. My kids didn't know any better anyway. The were bugging me from the night before, "mommy, what will be dinner tomorrow?!" So I said, what the heck, let it be a special dinner for six. My loving hubby, moi, my boys, my sister and my kid's nanny.  

For the kids and the kids at heart, it's heart-shaped personalized pizza and spaghetti carbonara. For the 18ers (yes, that's when my age stopped!), bruschetta topped with simple chopped tomatoes and basil drizzled with balsamic vinegar, basil, a little bit of salt and pepper and yes, shavings of parmegiano regiano and of course one of my fave, caprese.

For a heavier treat, T-bone steak topped with mushroom gravy. For Dessert, heart-shaped chocolate cake, topped with ice cream ball with magic chocolate shell....

It was a lovely evening indeed, just what everyone need after a loooong day at work... family time with good food... just PERFECT! 

Simple recipes will be posted soon!

I love Tuna in a can... I know it isn't the healthiest food to eat but I really love it. I always have some stocks in the cupboard just in case I have the sudden urge.

The usual way which was the only way since I was in high school is to stir fry it. Sautee minced garlic, onion and tomatoes, then tuna flakes than a dash of soy sauce and it's good to go!

But I thought there must be another way to enjoy tuna. So here it goes!

Tip: To have a uniform size and to make your life easy, use a place plastic wrap on a medium sized plastic bowl as the molder.

Ingredients:

1 (6 ounce) can tuna, drained
1 egg
1/2 cup seasoned bread crumbs
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup mayonnaise
2 tbsps chili sauce (optional)
1/2 tsp dried dill weed
1/4 tsp salt
1/8 tsp groud black pepper
1 dash hot papper sauce (optional)
1 dash Worcestershire sauce
4 buns or 8 slices brown bread
1 tomato, sliced
4 lettuce leaves

Procedures:

Mix all ingredients except the last three items. Mix well and shape into four patties.

Refrigerate for 30 minutes to firm patties better.

Spray your non-stick pan with cooking spray. Fry patties 3 to 4 minutes per side, just cooked enough.

Serve patties on bread buns, slice(s) of tomato, few cilantro and lettuce leaves. Side dish of butter stir fried asparagus, sprinkled with Parmegiano Regiano will go really well with this sandwich. 

Eat with refreshing ice tea or cola with ice cubes.

Happy Eating!

As I said before, Lemon Butter sauce is so versatile and you can use it with veggies, fish, or chicken.

This breaded chicken is easy and for mom's like me, recipes like this make life enjoyable. My kids love, love, love this and I was pleasantly surprise of how tasty this turned out to be.

Tip 1: If your crumbs aren't bought seasoned, just season it yourself. Just add to your 500 grams plain bread crumbs, 2 tbsp dried thyme, 2 tbsp dried parley, 1 tsp garlic powder (if you like it) and any other favourite herbs of yours!
Tip 2: I didn't have any of the herb in the sauce but these still tasted oh so good!

Ingredients for Breaded Chicken:
4 chicken breast, skinless and boneless
1 egg, beaten
2/3 cup seasoned bread crumbs
2 tbsp olive oil
Parmesan cheese, grated (optional)

Ingredients for Simpler version of Lemon-Butter Sauce
1 lemon, juiced
3 tbsp butter
1 tsp fresh chives or 1/2 tsp dried chives (optional)
1/2 tsp dried dill weed (optional)

Serves 4

Procedure:

Coat chicken with egg and then dip in crumbs. Place on a wire rack for 10 minutes to dry it out.

Heat the oil in a skillet over medium heat. Fry the chicken 2-3 minutes on each side. Immediately sprinkle grated parmesan top of thin parts the minute you flip it.

Sprinkle grated parmesan on top of thick parts just before you continue cooking it in the oven. 350F for 3-5 minutes while you keep the rest under a foil tent to keep warm.

While the oven is working, you can start your simple lemon-butter sauce.

Drain the grease from the skillet. Add the lemon juice on the pan and heat it until it boils. Add butter and stir until it's melted. Season with Chives, dill and salt.

Spoon the sauce over chicken and voila! Breaded chicken that is soooo soft and juicy, sauce that is tasty and tangy... a meal that will surely be a 'regular' in your monthly menu

Every 2 weeks we have this management meeting where bites are served and I always zone in on one simple sandwich. The feta and cucumber one. I love the simplicity of the whole thing, the healthy bite you get every single time.
 
I know I'm the last person to advise anyone on good diet, I'm blessed with good genes, but whenever you can enjoy food, I say enjoy it. Cheese is sinful, that's true, for most it goes straight to the thighs but sometimes it is nice to be naughty, once in awhile. You can at least console yourself with the fact that it's not all cheese :D

Tip 1: if you want to make your own hummus, by all means,,, if you want to spare yourself the trouble, then use store bought, the ones ready with your grocer... they taste the same!
Tip 2: If you have kids, then skip the chili powder and jalapeño bits, it still tastes just as great!
Tip 3: If you can't find whole grain bread, find any brown bread that you think will tastes good and healthy
Tip 4: You don't have to follow this recipe to the tee! If you want to spread the feta cheese or crumble them on top of your hummus, be my guest!

Ingredients:
Hummus:
1 (14-15 ounce can) garbanzo beans
1 garlic clove, peeled
3 tbsps fresh lemon juice (more if you want)
3 tbsps tahini (sesame seed paste)
2 tbsps extra-virgin olive oil
2 tsps minced seeded jalapeño chile

Sandwiches:
4 big slices of whole grain bread
1 Persian cucumber (or whatever cucumber you fancy)
8 fresh mint leaves (skip this if your kid doesn't like it)
4 fresh cilantro sprigs (skip again for kiddos)
4 ounces feta cheese, cut into 1/4-inch thick slices, or however you want this

Serves 8

Procedure for Hummus:
In your food processor, use the on/off button to finely chop the garbanzo beans and garlic. Add 3 tbsps lemon juice and the rest of the ingredients. Process until it's coarsely pureed or smoothly pureed, however you prefer it.

Season to taste with Sussie* and Percy* and more lemon juice if you feel like.

You can make this 1 week in advance, transfer to an airtight container and chill.

*Sussie is salt and Percy is pepper for Ainsley :)

Procedure for Sandwich:
Spread hummus over each bread slices and top the 2 slices with cucumber, mint and cilantro (divide equally). Arrange feta slices over cilantro and place the other slices on top.

Press gently and cut them in half.

*If you love the combination of feta and hummus like I absolutely do, you should try it with cucumber, carrot or other veggie crudite and make this your dip... yummy yum yum!