Baked Meatballs

So I have been experimenting on different kinds of meatballs to go with my spaghetti.

You see, I am a HUGE fan of meatballs. I could have with anything or even have it on its own. When I head to Subway for a meal for example, I do not have to think about it, it would definitely be meatballs sub. haha When I head to IKEA, an order of meatballs is a must! (:

So it’s no wonder I am looking for the perfect meatball recipe. I’ve tried the Safeway’s Nana’s meatball recipe. Baby likes that one cause he says the lemon zest in the meatball brings out the taste when he’s having it with spaghetti. I, on the other hand, is not a big fan of having lemony flavour in my meatballs. So I continued my search of finding the perfect one!

I chanced upon this recipe as I was blog-surfing and it looked amazing and pretty sure it will taste amazing as well. So thank you Smitten Kitchen! It turned out really well, and we all loved it! hehe Being me, I took the recipe and tweaked it a little to see if it will turn out good. and this I did!

Of course, I followed the recipe but I added a few more herbs in to substitute for the ones I don’t have.

and to go with my spaghetti (which I fried with garlic, chilli and some salsa), I added pasta sauce mixed with milk and parmesan and baked them further.

topped it with cheese, and my meatball sauce is done! (:

The meatballs were moist, and together with the sauce, it complimented the spaghetti really well! This is one meatball recipe I am going to keep and use to whenever I feel like having meatballs! Which is, quite often haha.

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Creamy Seafood Spinach Pasta

it’s Sunday! (:
and Sunday normally means either a baking day
or cooking something that I love. hehe
just to end the week on a high note.
so tonight.
I decided to cook creamy seafood pasta
which I haven’t made in ages!

baby loved it! (: hehe
good to see him happy. hehe
espcially cause he is doing his assignments and studying for his papers.
this meal was to cheer him up a little! hehe

it’s really quick to cook.
easy as well,
you will get delicious pasta in 30 mins or less!

so here’s the recipe
hope you guys enjoy it as much as we did!

Creamy Seafood Spinach Pasta

Ingredients :

500g marinara mix
1 onion, finely chopped
4 cloves of garlic, finely chopped
50g butter
1/2 cup (125ml)  white wine
2 cups (500ml) cream
2 teaspoon lemon juice
1 1/2 teaspoon dijon mustard

Steps :

1. Separate the marinara mix into the different seafood
(cause all have a slightly different cooking time)

2. Melt and heat the butter in a frying pan
and cook the onion and garlic over medium heat for 2 minutes
or until the onion is softened
(be careful not to burn the garlic, as it will turn bitter)

3. Add the wine to the pan and cook for 4 mins
or until reduced by half.
Stir in the cream, mustard and lemon juice and simmer for 5-6 mins
or until reduced by half.

4. While allowing the cream to reduce,
cook the pasta according to the instructions on the box

5. Add the seafood into the cream sauce.
First, put the prawn and cook it for 1 minute
then add the fish and cook for 2 minutes.
add the calamari and mussels and cook for a further 1 min.
If any of the seafood is uncooked, cook for another minute or so,
but be careful not to overcook as this will result in tough flesh.

6. Add the pasta and coat each strand with the cream sauce.
Serve with salad or a glass of wine.
Anything to your liking (:


i dunno about you, but some creamy goodness is always good in my books (:

Porcini and Salami Risotto

been having a risotto craving
but can’t find any that sells really good and creamy risotto.
if you have recommendations,
please feel free to let me know!
whether it’s here in Melbourne, Sydney or in Singapore! hehe

so here’s the recipe to this super yums dish.
the flavour of the procini mushrooms are just awesome.
soaking them in hot water
just gave me a chance to use the water as part of the stock
and trust me.
it was a good move! (:

Recipe from Delicious Magazine

Ingredients :

100g piece salami, roughly chopped ( I used hot pepperoni instead)
1 tsp of olive oil
1 small onion, chopped
25g dried porcini mushrooms, soaked and drained after
125g arborio risotto rice
500-600ml chicken or vegetable stock, hot (and the water from the porcini mushrooms)
40g Parmesan, grated, plus shavings to serve

Steps :

1. Heat a large, deep saucepan over a high heat.
Add the salami and cook for 2-3 minutes, until turning golden and the oil has been released from the meat.
Remove with a slotted spoon and set aside.

2. Reduce the heat to medium-low, add the oil and then the onion to the pan and cook for 5 minutes, stirring, to soften.
Add the mushrooms, cook for 2 minutes, then stir in the rice and make sure the rice is coated with the oil.

3. Add two big ladles of the hot stock and cook, stirring, until absorbed.
Continue to add the stock (1 ladle at the time), stirring occasionally, until the rice is cooked but still al dente.
This should take about 20 minutes.

4. Stir the salami and Parmesan into the risotto and season to taste.
Divide between bowls and top with Parmesan shavings and extra parsley to serve.

DONE! (:

Gordan’s Classic Lasagne

i thought the top was a bit too charred.
but Cheok described it as an equivalent to roast pork! haha
so I guess. it’s not too bad.
no charred taste. so im happy (:

My first go at cooking lasagne.
the cheese sauce and the meat just went really well!

absolutely love it.

though I didn’t have a shot with it in nice layers.
cos it topples once it’s lifted up.
but it was still quite yums!

Ingredients :
(Recipe from Gordan Ramsay’s Cookalong Live)

2 tbsp olive oil
½ large onion, peeled
1 large carrot, peeled
2 cloves garlic, peeled
2 pinches dried oregano
300g minced beef
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 bay leaf
30ml (2 tbsp) red wine
1 x 400g tin chopped tomatoes
50ml milk
Salt and freshly ground black pepper

for the cheese sauce :
25g butter
25g flour
300ml milk
Pinch of ground nutmeg
60g Cheddar cheese, grated
30g Parmesan cheese, grated
6 sheets of ‘non-cook’ lasagne sheets

Steps :

1. Pre-heat the oven to 200°C.

2. Heat the olive oil in a hot pan.
Grate the onion and carrot and crush the garlic before frying together.
Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper.
Allow the onion to soften before making a well in the centre of the pan.
Place the mince in the middle of the pan and stir to break it up.
Add the tomato puree and allow to cook out for 30 seconds.
Continue until all the meat has browned nicely.
Add the wine and cook off the alcohol before adding the tomatoes.
Leave to simmer for a further 2-3 minutes.
Finally add the milk, turn off the heat and set aside.

3. To make the cheese sauce, first melt the butter in a saucepan.
Add the flour and using a wooden spoon, stir to form a paste.
Over a gentle heat add a third of the milk, whisking to prevent any lumps forming.
Add the rest of the milk a third at a time, whisking as you go.
Season with salt and pepper and a pinch of ground nutmeg.
Allow the sauce to cook out for another minute before adding the Cheddar cheese.
Stir and remove from the heat.

4. Spoon half of the meat sauce into the bottom of the baking dish
and place pasta sheets on top (break the sheets if necessary to avoid any overlapping).
Next, pour in just under half of the cheese sauce,
and spread evenly using a spatula before spooning the remaining meat on top.
Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.

5. Finish with the grated Parmesan and sprinkle with another pinch of oregano.
Add a light seasoning of salt and pepper before cleaning the edges of the dish
and placing in the oven to bake for 30-35 minutes, or until golden brown.

Mac and Cheese

I saw this recipe on Not Quite Nigella
and it looks super good! haha
and I’ve been wanting to make mac and cheese from scratch for the longest time
so tonight was the night! hehe

and it turned out really well!
really yummy
and I’m glad the boys enjoyed it. hehe
it was creamy
and the bacon just really flavoured the dish
and i added chicken breast to increase the protein of the dish
of else baby won’t have enough hehe

absolutely love how it turned out.
and I really enjoyed cooking it.
it was easy and only needed 10 mins in the oven
after everything was prepared and done.

Recipe :

500g macaroni (use any kind u like)
3 rashers of bacon, cut into cubes
200g chicken breast, diced
2 small brown onions
1 1/2 cup of cream
1 1/4 cup of milk (i use light milk)
2 cups of cheddar (and extra to top it)
1/2 teaspoon nutmeg

Steps :

1. Preheat oven at 180 degrees celcius.
Cook the macaroni according to the instructions with plenty of salted-water
until al-dente. Careful not to cook till it gets too soft, or it will turn mushy after.
Place it into the baking dish

2. Fry the onion till it’s soft, not brown.
Add the bacon and cook for about 5 mins and add the chicken breast.

3. Add the cream, milk and nutmeg and wait till it comes to a boil.
Reduce the heat till it simmers, add the cheese.
Stir till all the cheese has melted.

4. Pour the cream mixture over the macaroni
and sprinkle it with extra cheese.

5. Put it into the oven and bake it for 10 mins.
Then turn it to the top grill
to brown the top of the dish.

6. Serve when it’s HOT! (:

i made not one but two haha.