Matcha chiffon cake with Matcha cream and berries

Roast beef fillet, and vegetables serve with corn and broccolini



Having friends over for dinner. No worries this is something easy quick and great to serve your friends.

With just few ingredients you can cook like a chef. This meal have protein and vegetables. It’s comforting for entertaining friends.

You don’t want to be stressed out. Here’s a great recipe for you to try out. I am sure your friends will be happy with your meal.

Serve it with full body red wine such as Cabernet Merlot. Followed by pear honey and ginger yoghurt cake.

Let’s cook!!!

Ingredients

To marinade
4 fillet beef
Salt and black pepper, to taste
Olive oil
2-5 Tbsp oyster sauce
a few dash of Worcester sauce

To roast ingredients
8 baby mini potatoes, wash and dry
250 g tomatoes medley
600 g jab pumpkin, skin removed and cut into bite size
2 Tsp cayenne powder
2 Tbsp rosemary
salt and pepper
oil

To boil ingredients
2 bunches broccolini, wash, and cut
2 corns, peel skin, remove hair and cut into half

Method
Preheat oven 200 deg. Marinade fillet, place in a baking tray and set aside at room temperature.

Marinade pumpkin with cayenne, oil and rosemary. Place potatoes, tomatoes and pumpkin in another tray and drizzle oil, salt and pepper.

Bake the vegetables for 30-40 minutes. Fillet bake one side for 10-12 minutes and the other side 7- 9 minutes for medium rare. Well done add extra 10 minutes or to your liking.

In the meantime, microwave broccolini for 12-14 minutes and corn about 15-20 minutes on high. Note may varies in microwave power. Just crunchy and cook.

Once cook, drain and set aside keep warm with foil on individual plates.

Remove the fillets set to rest. Let the vegetables continue to roast until soft and cook.

To assemble

Lined the tomatoes, potatoes, pumpkin, corn and broccolini on the edge. Then place the fillet and drizzle some of the vegetable oil over the fillet and serve.

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Roasted beef fillet, pumpkin, tomatoes, potatoes, brocollini and corn


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Helen’s bacon and vegetables quiche with chilli flakes serve with salad



What is Quiche? Quiche is a savoury meal with pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. I know from my regular food bloggers it is part of French cuisine thus it is also popular in many countries.

I also know that its can be filled with heavy cream, and Gruyere cheese, for I have tasted a sample of Gruyere cheese in a shop selling all type of cheese. I have been told by June Darville that it taste best to add Gruyere in for Quiche. I didn’t get it because its so expensive.

Today, I am making crustless quiche without Gruyere and heavy cream and milk. I have got to have chilli. So I added chilli flakes. I know my Quiche presentation is not good as its my first time making it without pastry.

The taste is what I am after. It’s got to satisfy my stomach. Well, it’s easy, and quick with few ingredients. No hassle in the kitchen and washing up after.

Let get Baking Savoury meal!!!!

Ingredients
5 eggs
1 c self-raising flour, sifted
2 small zucchini, grated
2 small carrots, grated
1 large onion, finely chopped
200 g diced bacon
1 c grated cheddar, parmesan, mozarella cheesess
1/2 c olive oil
4-6 Tbs chilli flakes, sprinkle on top

Method
Preheat oven to 170 degrees C. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, carrots, onion, bacon, cheese and oil and stir to combine.

Grease quiche plate. Pour into the prepared pan, sprinkle with chilli flakes. Bake in oven for 40 minutes or until cooked through. Serve with your favourite salad.

Note: Oven temperature may vary. You might need less or more time.

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helenscchin's Blog

Helen's bacon and vegtables quich with chilli


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Craisin apple olive oil cake

I am not sure why nowadays, my cake seems to have uneven tone, some part brown faster than the other. As far as I know I clean my oven every time I finished baking. Think my oven is getting old. Like human oven also can become worn out, rusty and had to push hard to make do with life cycle.

I know its not presentable, as you can see it is dark brown at the top as well as the side. In this cake, I have something borrowed: green apples from my sister’s tree, something dry and long life: craisin from my pantry and something cold in the fridge: tarragon.

I thought I have sour cream, but instead I have ricotta cheese. So, I said to myself why not use ricotta cheese rather than going to the supermarket for one box of sour cream. Got to be creative, experiment and explore where the journey of baking is taking me.

The cake is moist, crunchy and not to sweet. The texture is smooth and fragrant with tarragon. The outcome is the taste and deliciousness have been the main thing about baking cake. Close my eyes to the dark brown part and enjoyed the cake. I might need to get the oven doctor to check or perhaps gives it another extra cleaning before my next cake goes into the oven.

Happy Baking!!!!

Ingredients

280 g plain flour, sifted
2 Tsp baking powder
1/2 Tsp Pink Himalayan salt
200 g Greek natural yogurt
375 ml ricotta cheese
215 g castor sugar
3 extra-large eggs
1/2 lemon, grated zest
1 Tsp vanilla essence
1/2 cup olive oil
3 green apple, cored and sliced wedges
255 g craisin
3-4 sprigs tarragon, cut thinly
4 Tbs Apricot jam mix in 2 Tbs hot water, spread on top of cake

Method

Preheat the oven to 180 deg C. Grease and lined 9″ spring form pan.Then set aside. Next sift together flour, baking powder, and salt into a bowl. In another bowl, using electric blender, blend together yogurt, ricotta cheese, sugar, eggs, lemon zest, vanilla, and oil until incorporated.

Then slowly blend the dry ingredients in 3 batches into the wet ingredients. Add 200 g craisin, and tarragon in the batter; fold them very gently into the batter. Make sure the are coated and mixed well.

Now scatter the remaining craisin on to the pan. Next spoon half of the batter into the prepared pan and gently press apple wedges all around in the batter. Then spoon remaining batter on top of apple.

Tilt pan a bit to try even out batter. Then smooth the top and give a gentle knock on the bench top. Bake for about 50-60 minutes, or until a cake tester placed in the center comes out clean.

When the cake is done, switch off oven leave in the oven with door close for 35 minutes. Then removed from oven and allow it to cool further in the pan for 10 minutes before removing the pan. Carefully place on a plate. Spread apricot jam on top of cake and let it set and cool.

Note: You may need less or more time. Oven temperature vary. If its brown too fast cover with foil. I had to cover mine after 45 minutes as the top and side start to brown quickly.

You may put any fruits you like. You may use sour cream instead of ricotta cheese.

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Nyonya chicken curry, tomato rice and fried drumettes

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Berries clafoutis

French dessert anyone? Of course I learned from June Darville. The first time I re-lab from June Darville called Blueberries, pear and safron clafoutis it on 16/10/2015.

As I refused to throw away expired cake flour; about 140g left. I think as hard as I could. And Ah hah!!! Clafoutis only require 70 g. So I made it again to be on save side; I had added cornflour to it as I read on google how to make cake flour with all purpose flour and cornflour. Its still nothing as near as June’s.

Well, the more practice the more better its get. Or perhaps with fresh cake flour would have help its rise not too flat. Perhaps I should add some baking powder or bicarb soda so it won’t be flat. Next time will do that: cooking and baking needed some experimenting, exploring and creative too apart from just presenting picture on photo and eating well.

Taste wise its delicious, there’s also antioxidant as I had use blueberries and raspberries. There is some thing of me in it too. If you aren’t a sweet tooth like me reduce your sugar!!!

Enjoyed the lovely French dessert.

Ingredients

150 g blueberries
100 g raspberries
100 g castor sugar
70 g cake flour, sifted
2 Tbs cornflour, sifted
1 Tsp Vanilla extract
160 ml milk, lukewarm
2 large eggs
pinch of Himalaya Pink grinned salt
pinch of nutmeg
pinch of paprika
a few shakes of vanilla grinder
Butter to grease tart pan

Method

Preheat 180 degrees C. Grease tart pan with Wash and dry berries. Break eggs into mixing bowl and add sugar in. Beat together until pale and foamy. Pour milk that I have microwave and set aside till its lukewarm and add vanilla extract. Beat to mix well again.

Using my sift equipment, I sift the flour, cornflour, salt, nutmeg and paprika. Beat until I get silky running and smooth batter. Let it stand for 10 minutes to thicken slightly then carefully spoon batter into prepared pan.

Gently push in blueberries all around to make a large circle. Then raspberries in to form a second circle and followed by blueberries to make another circle. Then raspberries. Repeat till circles are close. Shakes a few shakes vanilla grinder all over.

Bake it 40- 50 minutes until lightly golden and center is cooked. Clafoutis will puff up a little and then drop back when its cool completely when removed from oven.

Serve it cool with more berries and ice cream.

Check out June original recipe: https://www.junedarville.com/pear-clafoutis.html

Check out my Blueberries, pear and saffron clafoutis recipe: https://helenscchin.com/2015/10/16/blueberries-pear-and-saffron-clafoutis/

Macaroni chicken and chickpeas pie cooked in risotto style

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Roast beef and vegetables paella

Here’s my meal for one on Valentine’s Day that’s not of chocolate, heart and bright sparkling scenery or flowers. I am sure you will enjoy it as much as I had have and I am sharing it with you.

Something that you really love to eat and most of the ingredients are at hand reached. This is one of my favourite meal; after I finished eating I can burp out aloud and there’s no one to offend.

It’s simple, quick, and easy under 30 minutes. There’s no hassle to get a hearty meal for one and yet enjoyable pleasing.

Ingredients

1 c medium grain rice washed in cool water

10 small slices roast beef ( bought)

2 c beef stock ( bought)

2 1/2 c water

1 medium carrot cut to bite size

1 handful baby spinach washed and dried

1 Tsp ginger powder

1 Tsp paprika powder

1 Tsp garlic powder

1 Tsp oregano dried

1/2 Tsp nutmeg powder

1/2 Tsp turmeric powder

Drizzle olive oil

Drizzle lemon juice

A pinch or two of chilli flakes

Salt and black pepper to taste

Method

Bring rice, stock and water to boil over medium high heat for 15 minutes covered. Stir occasionally.

Once boiled reduce heat to medium low. Then add garlic, ginger, paprika, oregano, turmeric, and nutmeg uncovered. Stir again to mix well.

Next add carrots, spinach and roast beef. Stir to combined well with oil and lemon juice.

Switch off heat and let it rest further 15 minutes to absorb a little bit more liquid.

Spoon rice to bowl. Sprinkle chilli flakes and lightly drizzle oil a bit. Serve with sweet white wine.

Note: you can use all water instead of half water and stock. You can have any ingredients like seafood. Or add other herbs.

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Roast chicken with turkey rice stuffing and warm cauliflowers, cherries and mushrooms salad in Moroccan vinaigrette

Continue reading “Roast chicken with turkey rice stuffing and warm cauliflowers, cherries and mushrooms salad in Moroccan vinaigrette”
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