Saturday 10 September 2011

The Amazing Stuffed Chicken Breasts

I have bookmarked this recipe almost 4 months ago from 365 Days of Baking but was contemplating if I should really try making it as she only rated the recipe 2 over 4.

Running out of new dinner ideas so I stopped thinking and went ahead buying all the ingredients - my hubby actually encouraged as he seems to love all the ingredients in the recipe. The result?? It was amazing and I am so glad! And the secret to making it great was the chicken broth that she missed out in the recipe! So moist and so flavourful ! Thanks 365 Days of Baking  for the recipe from Day 117 - Stuffed Chicken Breasts!

Recipe adapted from 365 Days of Baking with minor adjustments
Makes 4 pieces of chicken stuffed chicken breasts

2 large boneless, skinless chicken breasts, halved and pounded flat
salt and freshly ground pepper to taste 
1/2 cup chopped, fresh mushrooms
1/2 cup chopped broccoli
1/2 cup onion, minced
3/4 cup shredded cheddar/ Monterey Jack cheese ( I used jalapeño cheddar cheese
4 tablespoons butter
1/4 cup sifted flour
1/2 cup chicken broth

Preheat oven to 350ºF.1) In a medium skillet, melt 2 tablespoons butter.  Add mushrooms, broccoli and onion.
2) Saute over medium-high heat until softened, about 5-7 minutes.
3) Remove from heat and allow time to cool.
4) Sprinkle each chicken breast with salt and pepper.
5) In a mixing bowl, pour contents of skillet and mix with cheese; place approximately 2 tablespoons on each chicken breast.
6) Roll up each chicken breast and secure with toothpicks.
7) Dredge the four chicken rolls in flour and melt remaining butter in a large skillet; brown on all sides over medium-high heat for approximately 5-8 minutes.
8) Place the rolls in baking dish and pour broth over chicken.
9) Cover with foil and bake for 20 minutes.

Remove toothpicks and serve hot.

Tuesday 6 September 2011

I Have Been Tagged! - Seven Posts

I have tagged recently by  Loveandcalories ( )!!!! So excited and start looking through all the recipes that I have posted. I got to admit that I was a little worried as I am a newbie in both blogging (5 months old) and cooking but what the heck.. It is supposed to be fun right? Here goes my Seven Posts.

Most Beautiful Post - Night light of Shanghai, China (from the Lazy Girl's Munchies post)  

Yup! It's not food. It's a photo shot with my ordinary pocket camera :) Gorgeous don't you think?

Most popular post - Golden Deep Fried Butterfly Prawns

Golden crispy goodness! Who can resist!

Most controversial post - Fancy Some Exotic Snacks ? Crispy Star Fish

Starfish lover please look away immediately! I pick this up during my travel.

Most helpful post - Butter-less Walnut Brownies

I can't really find any actual post that contributed to some technical assistance (maybe to those on non-diary food ritual). This recipe really saved me when I am desperate for some sort of chocolatey cake but with no butter in my fridge.

Post whose success surprised you - Strawberry Sour Cream Cake

It was just an experiment that turns out just perfect. Looks great and tasted amazing!

Post that dint's get much attention as it deserved - The Basil Kalamata Lemon Sole with Spinach

This is a really refined home cooked meal at least to my opinion. Not only it tastes great but packed with all vital nutrients, vitamins and antioxidants. It requires skills to cook it with the right timing so that the meal is not overcooked and still keeps its flavor and goodness.

The post that I am proud of - Oreo Cheese Soft Cookies

It is like a dream come true Cake and Cookie in one! Unlike other cheese based recipes which requires waiting / setting / cooling time up to a day, this recipe allows you to eat almost immediately from the oven!!  I love the simplicity and originality of tastes. Grab some Oreos and try making it today! It's almost fail proof so why not? :)

Phew! I am done and proud of all of them.. My lovely collection over the past 5 months. Now I wish to pass on this cute Tagging game to the following dear bloggers. No pressure whatsoever but try to free some time for this as you may realised that you have a been a wonderful blogger!

Fashion Meets Food 
aipi from YUMMY TUMMY
Zoe from Bake for happy kids
Rosita Vargas from Barato y Rico
kitchen flavours from 
Gloria from Canela kitchen

Sunday 4 September 2011

Strawberry Sour Cream Cake

Strawberries is always been one of my  favorite fruits and can't resist adding these sexiest fruit into my baking today. My baking partner G and myself's  mission was to create a yummylicious cake which is simple to bake yet looks great - we ended up creating this lovely cake known as the Strawberry Sour Cream Cake.

We cleaned and sliced the strawberries waiting to be sandwiched into the butter cake with some sour cream mix.

Remember cool the cake completely before cutting it horizontally.

The strawberries slices really brighten up the simple butter cake! Don't you agree?

It looks more like a Strawberry 'Hut" cake yeah....  :)  This creation not only looks fabulous but tastes so good! Our mission is complete and it was a great success!

Makes 1 Cake

Butter Cake
3 large eggs - saparate yolks from white
175 grams granulated sugar (can less if you like it less sweet)
1/2 tablespoon boiling water
1/2 teaspoon vanilla essence
70 grams butter - at room temperature
1 cups self rising flour - sieved 
2 tablespoon cocoa powder

Yogurt Filling
1 cup thick cream
1/2 cup sour cream
1 teaspoon vanilla essence
1 tablespoon icing sugar

Butter Cake
Preheat oven 180 degree Celsius
1) In a large mixing bowl, whip egg white till fluffy. Add yolk, sugar, water and vanilla. Continue whipping in medium high speed.
2) Add butter and continue whipping. Mix well. 
3) Add yolks and continue whipping. Mix well. 
4) Add flour. Whip to mix well.
5) Pour 2/3 of the mixture into a 9" greased round baking pan.
6) Add cocoa into the remaining mixture and mix well. Pour mixture into the pan and stir a little for a nice contrast of color.

Bake for 40 - 50 minutes. Ready when toothpick comes out clean. Do not burn! Remove cake from baking pan once completely cooled and cut into half horizontally.

Sour Cream Filling
1) In a large mixing bowl, mix well thick  and cream with vanilla essence and sugar.
2) Pour mixture on to the bottom half of the cake then place strawberries. Place the top half of the cake. Ready to be served immediately! 

Wednesday 31 August 2011

Ice Cream Sponge Fruit Flan - Farewell Sister & Brother In Law!

My Sister and brother-in-law left home today. My husband and I felt the quietness when we came home. But the summer is over and they have to get ready for work soon. See you again soon - Farewell and I will miss you both!

This recipe is my sister-in-law's speciality. I just managed to snap some photos at the beginning but at the end I got too excited to eat them that I forgotten to take a photo of the whole cake before it was snapped up in seconds. I managed to take a photo of my piece though..

Secret of this recipe is fresh fruits and patience. It is a long process but it will worth the while. It can be a perfect birthday cake. It is so beautiful!

It also takes some thinking and skills . Some stationery is required to make this cake perfect. Scissors, plastic film and tape will do the job.

 The above is the 2nd step after baking the cake.To ensure that the corners are sealed to prevent leaking.

Yes the following is my share that I managed to take a photo. So pretty!

So moist, so refreshing! Thanks sister in law! I love this cake and hope to replicate the same soon!


Sponge Cake
100 g flour
75 g sugar
5 large eggs - Separate yolks and whites
1 tsp baking powder
1/2 tsp vanilla essence

Method:Preheat oven at 180 degrees Celsius 
1) Whisk yolks with sugar and vanilla till fluffy
2) Sieve flour and baking powder into the yolks. Mix well with baking spoon
3) Beat egg whites on high till fluffy
4) Fold in the whites into the yolk gradually in outward manner to maintain the air inside the whites
6) Place
5) Bake in 8" round baking pan for 30 minutes or until toothpick comes out clean. Cool cake for an hour and set aside.

Ice Cream Fruit Topping
1 cup ice vanilla flavoured ice cream - Leave it at room temperature for 5 minutes
1 cup thick cream
100 g Orange Jello - Mix well with 1 cup of boiling water in a small bowl 
100 g Peach Jello - Mix well with 1/2 cup of boiling water and 1/2 cup of cold water in a small bowl. Store in fridge
Handful of strawberries, blueberries and 1 sliced banana (or any other fruits of your choice)
Tools required
A sheet of plastic film
Cellophane tape

1) In a large bowl, add in ice cream, cream and Orange Jello mixture. Mix well and place in the fridge
2) Meanwhile, wrap tightly around the cooled cake with plastic film and secure with tape
3) Pour some of the ice cream mixture from the fridge at the corners and freeze cake in the freezer for 5 - 10 minutes. Or until it turns solid.
4) Fill up remaining ice cream mixture and freeze in the freezer for 5 minutes
5) Assembly the fruits on top and freeze for another 10 minutes
6) Pour in the Peach Jello mixture. Place into the fridge for an hour or overnight

Enjoy!! I really love it! Do you?

I am linking this recipe to le chateau des fleurs by fenchy


Sunday 28 August 2011

G's Chocolate Fudge Cake

Another great recipe courtesy of my baking partner G. True Chocolate indulgence - my greatest weakness as chocoholic. Couldn't help having it even at 1am and another piece as breakfast the next morning!

You may need two same baking pan to bake this - round or square as you like . I like it sandwiched with a layer of chocolate fudge. If you think I am overdoing it, just bake one without separating into 2 pans.

So moist and tasty with occasional crunch of almonds. The frosting just complete the cake! Will definitely making it soon!

Hope you love it too!

250 g butter - cut into small cubes
250 g plain dark chocolate - break into small pieces
4 tbsp milk
60 g dark brown sugar
1/2 tbsp vanilla essence


1) Melt butter over gentle heat till completely melted
2) Add chocolate. Stir till completely melted
3) Add in sugar, milk and vanilla. Mix well till completed combined and smooth in texture.
4) Pour chocolate fudge into a medium bowl and keep in fridge for an hour

175 g butter - cut into small cubes
175 g plain flour
150 g caster sugar
50 g almond - chopped
40 g cocoa powder
3 large eggs
2 tsp baking powder
2 tsp maple syrup or golden syrup
1/2 cup low fat milk

Preheat oven at 180 degrees Celsius 
1) Beat butter and sugar till light and fluffy
2) Beat in the eggs one at a time. Till mixture is creamy smooth
3) Sieve in the flour, cocoa powder and baking powder. Fold mixture with wooden baking spoon
4) Add in almond and maple syrup. Continue folding. Mix well
5) Mix in the milk gradually. Mix well.
6) Grease two2 8 inched baking pan and line with baking paper
7) Pour in mixture into the baking pan equally
8) Bake for 30-35 minutes or until toothpick come out clean
9) Cool the cake for 5 minutes and remove from the baking pan. Let them cool completely.

1) Remove the fudge from the fridge and leave at room temperature for 5 minutes
2) Spread 1/3 of the fudge on one cake. Place with the other piece of cake over.
3) Spread the rest of the fudge covering the whole cake
4) Let it cool for 1-2 hours (I couldn't resist and ate it just after 5 minutes!! haha!)


This recipe is also been linked to  Savory Sunday hosted by The Sweet Details.

Saturday 20 August 2011

Persian Chicken Rice Cake - TAHCHIN

This is one of my favorite Persian one pan dinner. Since my visiting sister-in-law is still around I take the opportunity to ask her to pass me the recipe and guide me in the cooking process.

It was unbelievably tasty and lovely looking! Beautifully saffron tinted rice cooked with yogurt and chicken to perfection. Even the crust is not to be missed! Total satisfaction ! MMmmmmmm

Serves 4 person

For Chicken
2 kg chicken fillet - cubed
1 large onion - finely chopped
1 tsp salt (or to your taste)
1 tsp freshly ground black pepper (or to your taste)
Oil for cooking

For Rice
3 cups Rice
3 cups water
2 tbsp salt (or to your taste) 
500 g yogurt
2 large egg yolk
1 tsp ground saffron mix well with 1 tsp warm water

For Chicken
Place a large non stick deep pan with oil on medium high heat. Fry Onion for 2 minutes and add chicken, saffron, salt and pepper. Continue cooking for 5 minutes then turn down heat to low. Continue cooking for another 10 minutes until the chicken is cooked. Drain chicken and leave the chicken stock aside.

For Rice
1) In a large non stick pot rinse rice twice. Add water and salt to boil under high heat. Let water boil for 10minutes, turn heat down to low and continue cooking with lid on for another 30 minutes or until rice is cooked. 
2) Stir in yogurt, saffron and yolks. Mix well.

Final Step
1) In a large non stick deep pan, add oil up to 1/2 cm covering the pan. Heat oil on medium high heat.
2) Once oil is hot, add half of the cooked rice and spread chicken evenly on the rice. Cover chicken with remaining cooked rice.
3)Press the rice a little to even the surface. Pour chicken stock onto the rice and cook for 30 minutes on low heat for 30 minutes with lid closed.

Flip cooked pan content carefully on a plate and serve hot.

BEFARMAEED (Enjoy in  Persian)  !

Tuesday 16 August 2011

Lazy Girl's Little Munchies

Ever since I joined my current company, time is never on my side. I have been travelling extensively and left not much of quality time in my kitchen.

If you are following, my posts have been reduced significantly since June. Less time at my kitchen but more time experiencing life in foreign city. The above is latest visit to Shanghai, China. Such vibrant city with lot's of energy. I took the photo from my hotel room.. pretty yeah?

Okay back to my recipe. This again is a recipe provided by my baking pal, G. She has been craving for something sweet and easy with minimum ingredient... the lazy girl's recipe :)

We had fun cutting the dough with a glass. Very therapeutic indeed after a hectic day. Yeah.. that's G in action!

All ready to be shallow fry. We used peanut cooking oil and frying on medium high heat.

Makes 12 small munchies
Recipe can be doubled

2.5 cups flour
1/2 cup warm water
1/2 tbsp superfine sugar
1/2 tbsp active dry yeast
1 tsp vanilla
1/4 cup cooking oil

1) Add yeast and sugar into warm water and set aside for 30 minutes
2) In a large bowl add oil, sugar and vanilla. Mix well with wooden spoon.
3) Add in the yeast mixture. Combine well with hand. Add flour or water if required to make it into a nice dough. Let it stand for 1 hour covered with a wet clean kitchen towel.
4) Roll dough with pin until it's about 1cm thick.
5) Cut dough with a small glass and leave it for another 10-15 minutes.

Shallow fry on medium high heat until both sides are golden brown. Dust with icing sugar when completely cool.

Great with a cuppa!