Friday, July 28, 2006

recipe is: cheesy chicken with potatoes and vege

experiments with food


~for the chicken~
4 chicken breasts, deboned, skinned and flatten to about 1/4 inch
2 slices of cheese, cheddar, swiss or guyere works best
8 stalks of spinach, use only the leaves
4 cloves garlic
coarse ground black pepper
finely chopped basil

~for the potatoes~
6 medium potatoes, scrubbed well and cut into wedges
6 cloves garlic
olive oil

~for the vege~
2 handful of asparagus
1 head broccoli
1 head garlic, skinned and finely chopped
salt and pepper
a knob of margarine or butter


preheat the oven to 200℃

sprinkle a little bit of salt, black pepper and chopped basil on the chicken breast, add half a slice of cheese and line with spinach leaves. top with a clove of garlic. tightly roll the chicken and secure the end with a toothpick or metal skewer. repeat with the rest of the chicken

line a baking tray with aluminium foil and brush with some olive oil. place the chicken breasts on the tray and drizzle some olive oil on the chicken

set the oven to the grill function and grill for 40 minutes. retain the juices for the sauce

preheat the oven to 200℃

parboil the potatoes in some lightly salted water for about 10 minutes and drain the water. put the potatoes on a baking tray and add the garlic. sprinkle some salt and drizzle with olive oil to generously coat. toss the potatoes to mix evenly and arrange to roughly line in a single layer

grill in the oven for 45 minutes

boil water with a bit of salt and sugar. when it comes to a boil, blanch the broccoli for a few minutes and drain. season with a bit of salt and pepper

heat a pan and put in the butter and garlic with a pinch of salt. sautee the garlic til it softens. add the asparagus and stir fry for 3 minutes. dish up

pour the juices from the chicken into the pan and simmer til it thickens and pour the sauce over the grilled chicken breasts

Friday, July 21, 2006

recipe is: simple trifle

fruits, cake and cream. need i say more?


1 big can of fruit cocktail
1 swiss roll, sliced into 12 pieces
4 tbsp sugar
gelatine powder/leaves for 350 ml water (can be substituted with agar agar or konyuku powder)
whipped cream


line a deep dish with 6 slices of the swiss roll

prepare the gelatine with the 300 ml of water and add the sugar. pour mixture into a big bowl. add the can of fruit cocktail (inclusive of the syrup) into the gelatine and mix well

scoop all the fruits and pour on top of the swiss roll layer. pour in half of the leftover liquid. arrange the remaining six slices of swiss roll on top and pour the remaining liquid to soak the top swiss roll layer

refrigerate for 6 hours

to serve, cut into slices and top with whipped cream