It’s been a very long time since I last uploaded a recipe as I had to go back to Uni. Med school has kept me ridiculously busy and I never got to spend some time creating interesting dishes. I just got back from Uni for the Christmas holidays 2 weeks ago, but unfortunately I got really ill. So I did not manage to cook anything “festive” for me to share with you guys. Now that I am better, I am hoping to come up and test out more recipes as I have some time off before going back to Uni. 🙂
360 g Philadelphia cheese
5 tbsp of Nutella
154 g of crushed Oreo biscuits (1 pack)
4 tbsp of icing sugar
1 tsp vanilla extract
350 g digestive biscuits
200 g unsalted butter at room temperature
Start off by making the base. Place the digestive biscuits into a plastic food bag and crush into fine crumbs using a rolling pin. I like to have very fine crumbs that looks like sand :p so I just prefer to use a food mixer to crush the biscuits. But it’s up to you, a rolling pin is just as fine! 😀
Transfer the crumbs into a bowl along with the butter and mix. Make sure the butter is well incorporated.
Transfer the mixture into a tin or pan for your cheesecake. I have used a 7 inch loose-bottomed tin as it makes the sides of the cheesecake smooth. Press down firmly the mixture to form an even layer and leave the tray to set in the fridge for at least 2-3 hours.
To make the filling, transfer into a bowl and mix first the Philadelphia cheese, icing sugar and vanilla extract. Following this, add the Nutella and crushed Oreo biscuits. Ensure all ingredients are well combined. If you want, you can add more nutella, the choice is yours 😉
Once the biscuit base in the tin is set, take it out the fridge to transfer the filling into it using a spatula. Work the spatula from the edges inwards, then smoothen out the top.
Now leave your cheesecake to set in the fridge overnight. I added more Oreo biscuits on top for decoration before serving! 🙂
It’s been a long time since I last posted a recipe…. I’ve just been so busy as I got into med school and moved abroad…so never managed to find the time until now! As I am finally settled and on my laptop, wanting to share with you this awesome recipe that I cooked for my family before leaving.
For approximately 4 people
250 g smoked salmon
2-3 tbsp. butter
300 ml double cream
500 g Pappardelle pasta or even tagliatelle is a good substitute 😉
A fresh small bunch of chopped parsley
Ground black pepper
Cut the smoked salmon into small pieces and dice the onion. Transfer everything to a large pan with the butter on medium heat. Also, add 1 tsp of salt and let the salmon cook for about 2-3 mins.
Now add the double cream into the pan, a pinch of salt, 2 tsp of ground black pepper, parsley and mix for about 5 mins. turn off the heat and leave the smoked salmon sauce aside.
Start boiling the water for the pasta and cook as instructed on the package.
Once the pasta is boiled and drained, drizzle some olive oil to it and serve it with the smoked salmon sauce. I prefer to just transfer the pasta to the pan with the sauce, mix everything and serve. just makes things easier when serving
So there you go, another easy recipe that doesn’t take that much effort to cook and tastes delicious 😉
I was having a spice latte this afternoon, and all of a sudden I started thinking back about a good childhood memory in Italy. One main dessert that I used to always look forward to have during this time was this fried dessert, which had sultanas and it was coated with cinnamon and sugar. So delish ^_^ My Italian aunty always used to make them for me, especially during Christmas. Good times! I still can’t remember exactly what they’re called I’m gonna have to call her up soon to steal her recipe..LOL
So I decided to make something similar, and share the recipe with you guys 🙂 Again, this is very easy to make and ideal for Christmas which is coming up soon YES YESSSS YESSSSSSS I’M SO EXCITED *hip shaking*, soooo it’s worth a try 😉
Here’s the recipe 🙂
For approximately 25 dough balls
300 g self-raising flour
60 g granulated sugar
100 ml milk
zest of 1 orange
3 tbsp orange juice
60 g sultana
2 tbsp Disaronno liquor
2 tbsp ground cinnamon
Transfer the sultanas into a bowl, add the Disaronno liquor and some lukewarm water just about to cover the sultana. Leave this aside for about 20-30 minutes, so that the sultana soaks up the liquor.
In a separate bowl, transfer the eggs, sugar, milk, the orange zest, ground cinnamon and whisk everything together. Then, also add the orange juice and continue whisking.
Start adding the flour bit by bit, and whisk until all the ingredients are fully incorporated.
Drain the sultanas through a sieve to get rid of the water and liquor. Transfer the sultanas to the bowl containing the batter and mix everything using a spatula. Cover the bowl with cling film and leave it aside for 30 mins.
Following the waiting period, add some vegetable oil to a deep frying pan and set it on medium heat. When the oil starts boiling, switch it on low heat.
Take a teaspoon of the mixture and add it to the pan with the aid of another teaspoon. And let it fry until the frittella (that’s what they’re called in Italian 😉 similar to dough ball) turns golden-brown, then remove it from the pan and transfer it to a plate covered with paper towel (to drain off the oil).
Continue step 6 until you have used up all the batter.
Add some ground cinnamon and granulated sugar into a plate and roll each frittella so that all its surface is covered. Then sieve some icing sugar on top (or more ground cinnamon, optional).
I love chocolate! So I decided to make chocolate truffles yesterday and they came out pretty good!
I never knew they were this easy to make!
For approximately 15 chocolate truffles
200g of good quality chocolate (any type you want, I just chose milk chocolate)
120 ml double cream
20g unsalted butter
Some cocoa powder
Cut up the chocolate into small pieces and transfer it into a glass bowl.
Add the butter and double cream into a pan and mix everything on low heat.
As soon as the mixture starts boiling and you see bubbles forming around the edge of the pan, turn off the heat.
Pour the mixture into the glass bowl containing the chocolate.
Now start incorporating the chocolate with the heated mixture until the pieces of chocolate have fully melted.
You can add some flavouring to the mixture if you wish. I added 1 tsp of vanilla essence. You can also add some liquor.
Now you have to cover the bowl with cling film and leave it in the fridge overnight for the mixture to solidify. I know, I hate waiting times too -_-
After leaving it overnight, take out the bowl and get a small size ice cream scoop. Put a generous amount of cocoa powder into a plate and keep it next to you.
Take a scoop of the chocolate mixture to your hands this is when it gets messy, but it’s fun :p and roll it up into a ball. It does not have to be a perfect round shaped ball by the way! Then place it on the plate next to you to cover it up with cocoa powder. If you want, you could substitute the cocoa powder with some grounded nuts 🙂
You should get about 13-15 truffles. Then, I sprinkled some icing sugar together with some mixed spice powder on top. But this is optional.
Transfer the truffles in the freezer for 20-30 mins to get them more firm and then serve.
In case if you guys follow me on my instagram account ( __foodbaby__ ) you may have seen that I’ve posted an image of this dish ages ago, but never got to share the recipe with you here! ( oops)
I have seen my parents making this dish so many times throughout my childhood up to now. And this was my FIRST time making it..turned out amazing as well as received some good feedback from family friends. 😉 So anyways, I am going to finally post the recipe now! This dish is good to serve as a second plate and ideal if you want to show off your cooking skills 😉
2.5 Kg whole salmon
350g cherry tomatoes
Medium bunch of flat leaf parsley
5-6 cloves of garlic ( I love garlic, so I tend to add a lot more..)
Extra virgin olive oil
2 medium sized lemons
Large oven tray
Aluminum kitchen foil
Wash the fish and ensure that there is no excess water draining off the fish after.
Ensure that the fish scales have been removed and the inside entirely cleaned out before buying, which you can request the fishmonger to do this. If there are scales present, just scrape it off using a knife. Also, get rid of any fins.
In order to place stuffing into the salmon, cut the fish along the bottom across to its back, from start of the tail up to the start of the head. Also, cut about 6 vertical slashes, starting from the back of the fish to its abdomen, on both sides.
Place a sheet of alluminium foil that is large enough to then use it to cover the whole fish. Transfer the fish to the oven tray and drizzle some olive oil and salt, covering both sides of the fish.
To make the stuffing : start cutting up the cherry tomatoes into small pieces and transfer into a bowl, along with some parsley, juice of a whole lemon, 2-3 tsp of salt, some pepper, drizzle olive oil and mix everything. Transfer this into the inside of the fish, through the bottom cut that you have made earlier on.
Cut a lemon in half and make 6 thick slices. Then, place a slice into each vertical slash of the fish. Also, if you have any other leftover juice from the stuffing, pour it all over the fish, so that it enters the slashes (more flavour and no need to waste anything :p )
Drizzle some more olive oil all over the top of the fish. Then, cover it entirely (not too tight) with the alluminium foil on the tray.
Pre-heat oven to 180 degrees for about 10 mins. Transfer the tray into the oven and let it bake for 1 hour.
Following the baking period, the kitchen should be smelling looovely 😉 So, take out the tray, carefully open up the alluminium foil (be careful, it’s hot!!!)
It’s been a while since I last posted something…Just never got the time to sit down and type up a recipe or to even cook. 😦 BUT, I am finally free for a while 😀 , which means, I will be posting more and hoping to share with you more recipes! 😀
So last night, I made a roasted lamb & potatoes. It was delish! It’s perfect to serve it as a second plate and it’s a very easy recipe 🙂
Here’s the recipe 😉
For approximately 4-5 servings
1 kg lamb (I got it cut into chunky slices)
4-5 large potatoes
5 cloves of garlic thinly slice
Extra virgin olive oil
1/2 Glass of red wine
Large oven tray
First thing to do is to marinate the meat. Place the lamb slices into the tray and pour some olive oil all over the meat. Then add the red wine, garlic, rosemary (as much as you want, I’d say about a small bunch). Cover the surface of the meat slices with salt and pepper.
Now, turn the meat slices around to ensure that both sides are covered with the marinate mixture in the tray. Here’s an image of the lamb slices with the marinate mixture.
Cover the tray with cling film and put it in the fridge. Let the lamb marinate for 5-6 hours.
During this waiting period, you can peel the potatoes and cut them up into medium sized chunks. Transfer the potatoes into a bowl, drizzle some olive oil, add some rosemary, salt and pepper.
Once the lamb is marinated, take out the tray from the fridge and also add the potatoes into it.
Now, turn up the oven to 200 degrees. Transfer the tray with the lamb and potatoes into the oven for 1 hour.
After the first 30 mins, take out the tray (careful it’s hot (>_<)!) and turn the lamb slices. Then put the tray back into the oven.
Following the next 30 mins, take out the tray and serve immediately. ^_^