Wednesday, August 03, 2005

recipe is: Roast Chicken with potatoes and vege


4 onions, peeled
8 cloves garlic, peeled
4 whole chicken thigh and drumsticks

marinate the chicken in the ingredients below for at least 2 hours:

- 2 tsp dried thyme
- 2 tsp dried rosemary
- 4 tbsp oyster sauce
- 2 tsp salt
- 4 tbsp chinese cooking wine

400 gms french beans, cut in half and blanched

1 kg potatoes, peeled and cut into large chunks and boiled for 5 mins. then rubbed with salt and thyme and rosemary and olive oil and roasted for another 45 mins at 180℃

2 cups frozen peas, blanched


preheat the oven to 180℃

put 2 cloves of garlic underneath the skin of each chicken thigh

put the 4 onions into a roasting pan and arrange the chicken to rest on top of the onions, skin side up

roast for 45 mins, flip the chicken around to have the skin side down and roast for another 45 mins

let it sit in the oven for at least 15 mins after roasting

flip the chicken over again and roast for another 5 mins just before serving with the potatoes, french beans and peas

serves 4

Monday, August 01, 2005

recipe is: Simple cheese cake


for the base:

10 pcs digestive biscuits, crushed to almost powdery form
80 gms butter

for the cake mixture:

500 gms cream cheese (i use philadelphia cheese)
120 gms caster sugar
3 egg yolks
grated zest of 2 lemons
70 gms flour, sifted

to be whisked separately:

3 egg whites
2 tbsp caster sugar
juice of 1 small lemon


Base: combine the biscuits and butter. pour the mixture in to a 9 inch cake pan. bake at 160℃ for 15 mins. remove from oven and set aside to let it cool completely

Cheese filling: beat the cheese, sugar, egg yolks, grated lemon zest and flour together until smooth. fold the whisked ingredients in to mix thoroughly

pour into cake pan and bake at 180℃ for 45 mins or until the centre sets

cool completely before putting into fridge