Spaghetti Brulee - Another Recipe, with Crisp Garlic Chili

 Source: HERE with my own modification

What you need:

225g spaghetti, cooked as per instruction

Bolognaise sauce:

150g minced beef/chicken (I used beef)

3 cloves of garlic, minced

1 large yellow onion, diced

200g white button mushroom, sliced thinly

350g bolognaise pasta sauce (I used Prego brand)

150g water

1/2 tsp dried parsley

a couple pinches of salt

1 tbsp sugar

50g grated cheddar cheese

Béchamel sauce:

50g butter

50g plain flour

500ml fresh milk

1/4tsp ground nutmeg

1/2 tsp onion powder

125g grated cheddar cheese

15g parmesan cheese powder

1/2 tsp salt

1tsp sugar

1/4tbsp white pepper

Crisp garlic chili:

5 large red chilis, deseed & sliced diagonally

2 cloves of garlic, sliced thinly

1/2 tsp mushroom seasoning

enough oil for frying

Method:

Bolognaise sauce:

• Heat a little olive oil, sauté onion followed by garlic until soft and fragrant
• Add in beef, stir until color changed, then add in mushroom, cook until soft
• Add in pasta sauce, water, parsley, salt and sugar, mix well
• Lastly add in cheddar cheese, bring to boil, set aside

Béchamel sauce:

• Melt butter and add in flour, mix until fragrant
• Add in nutmeg and milk, keep stirring so it's not curdling
• Add in onion powder, cheeses, salt, sugar, pepper, keep stirring until thickened
• If the texture of the sauce is not smooth, you can blend or strain

To assemble:

• Mix in bolognaise sauce into spaghetti, mix well and pour into a baking dish
• Pour evenly béchamel sauce on top of the spaghetti
• Bake in a preheated oven of 200degC for 20mins or until the top is browned

Crisp garlic chili:

• Mix chilis and mushroom seasoning and deep dry until half done
• Add in sliced garlic, keep cooking over low flame until crisp, drain and leave to cool
• Keep in an airtight container
• Serve together with spaghetti brulee

Spaghetti Brulee

Source: HERE with my own modification

The kids watched the video and said, please cook this😂

What you need:

For spaghetti bolognaise:

300g pasta, cooked as per instructed in the packaging

2 cloves of garlic, peel and mince

1 small onion, peel and chop

300g minced beef, mix in with a bit of tapioca starch and tomato ketchup

400g spaghetti sauce (I used Prego)

2 tbsp sugar

1 tsp dried parsley (or oregano)

50g shredded cheddar cheese

200ml water

1tbsp butter

For bechamel sauce:

4 cloves of garlic, minced

2 tbsp butter

450ml fresh milk

3 tbsp plain flour

150g shredded cheddar cheese

1 tsp chicken stock powder

1/2 tsp pepper

Method:

• For spaghetti bolognaise, heat butter in a pan and sautee garlic and onion until fragrant and soft. Add in minced beef, cook until change color. Add in spaghetti sauce, sugar, dried parsley, water, cheese. Mix until boiling. Add in spaghetti and stir well
• For bechamel sauce, heat butter in a pan, sautee garlic until fragrant. Add in plain flour to make the roux, stir until mixed well. Add in slowly fresh milk while stirring continuously. Add in cheese and chicken stock powder and pepper. Mix until the sauce starts to bubble. Off fire
• Place spaghetti bolognaise in a baking pan, and pour bechamel sauce over
• Bake in preheated oven of 200degC for about 15mins at center rack, and broil using top heat until browned and the top part creates one thin crisp layer
• Serve warm with sprinkle of parmesan cheese and dash of tabasco

My Favorite Easy Alfredo Sauce

My kids love pasta. But they have different preference. While Abby likes tomato based sauce, Ian always prefers cream sauce. I always try to keep these two sauces in stock in my freezer
For lazy cook like me, I still use store bought bottled tomato based pasta sauce, the taste is still acceptable with addition of sautéed onion, some Italian herbs, adjust the taste a little with a little sugar and black pepper, throw in some grated cheddar, stir and that's it. I can use this sauce for both pasta and pizza
But for cream sauce, I did try a few different brands of bottled sauce but I just couldn't accept the taste. It's just not right, different, artificial. So for cream sauce, I always make my own
So far, this works best for my family. Delicious, creamy and cheesy, just like we prefer. And it's so easy, no roux whatsoever LOL


What you need:
(this makes about 5 servings)

1 tbsp butter
3 cloves of garlic, minced finely
400ml cream
200ml fresh milk
100g grated parmesan cheese
a little salt, black pepper

Method:

1. Heat butter in a pan and sautee minced garlic til fragrant
2. Add in cream and fresh milk, over low heat stir continuously til smoky and milk starts to bubble
3. Add in parmesan cheese, salt, pepper and stir til cheese melts
4. Divide into 5 and keep in small individual containers. Let cool and put them in the freezer for future use

For this pasta below, I boiled spaghetti and added frozen green peas about 5mins before draining, pan fried sliced ham together with sliced button mushroom. Mix them together in a pan over low heat, add the thawed alfredo sauce, stir well and transfer to a serving plate. Sprinkle with grated parmesan cheese and serve

 

 

This post is linked to the event Little Thumbs Up (June 2015: Cream) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe

 

 

 

Yummy, creamy, cheesy :)

 

Roasted Garlic Pasta With Egg (Donna Hay)

A simple yet yummy one dish meal, particularly loved by Ian :)

Recipe is from HERE

What you need:

1 head of garlic bulb
3 eggs (original recipe used quail eggs)
250g spaghetti (original recipe used angel hair)
125ml pouring single cream
25g grated parmesan cheese (I used 30g)
salt and black pepper

Method:

1. Separate garlic bulb into cloves, do not peel, roast in the preheated oven of 200degC til soft
2. Remove from oven and discard the skin, lightly mash them
3. Prepare eggs into soft boiled eggs by putting them in boiled water (remember to off the fire) and leave it in there for about 7 to 8 mins (mine was almost 10mins to make it almost hard boiled)  Remove from water, peel and halved
4. Prepare pasta as instructed, cook til al dente
5. Heat pan, pour cream and let it heated up, add in cheese, stir well and when it starts to boil add in spaghetti and garlic. Stir quickly, add in salt and black pepper to taste
6. Transfer to serving plate, garnish with the eggs and serve immediately

 

 

This post is linked to the event Little Thumbs Up  organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by My Bare Cupboard

 

Bake Along #66 Affordable Lasagna (Kerryann Dunlop)

Kerryann Dunlop is one of Jamie Oliver's student and has been helping out at the Ministry of Food. I love her videos in You Tube. Mostly are commonly known food but she successfully made them special in a simple way. Not to mention they all look so appetizing :)

I have a few to try, starting from this simple to make and yummy lasagna
The simple ingredients used explain the name of this dish, and it's easy to make, too

Yummy, tasty, cheesy lasagne. You see the cut at the other end? It's me so eager to try I forgot that I haven't taken a picture LOL

Come eat me now! :)

 

Recipe is from HERE but I added parmesan and mozzarella cheese :)

What you need:

500g minced beef (I used chicken)

6 dried lasagna sheets (I didn't count how many I used but I think it's 8)

about 10g butter

2 tbsp plain flour

500ml semi skimmed milk (I used fresh regular milk)

one whole nutmeg (I used a big pinch of ground nutmeg)

fresh basil (I used dried)

homemade pasta sauce (I used store bought bottled pasta sauce)

20g grated cheddar cheese (I didn't measure the quantity of cheddar cheese I used)

grated parmesan cheese (same quantity as cheddar) (I added)

grated mozzarella cheese (I added)

salt, sugar and pepper

Method:

1. Preheat oven to 180degC
2. To make the ragu sauce: Place pasta sauce in a saucepan over low heat. On a hot large frying pan, pour in minced chicken, breaking lumps with a spoon. Let it cook over medium high heat for about 5 mins. Transfer to the pasta sauce using slotted spoon. Mix together and let cook over low heat for 10mins, stirring occasionally (here I added some dried basil and grated cheddar cheese, season with a little salt and sugar). Set aside
3. To make the béchamel (white sauce), melt butter over medium heat. Add in flour and cook for 1-2mins to make a paste (roux) This will ensure the sauce is smooth and won't taste flourish. Whisk in milk gradually and cook for about 5mins til the sauce is smooth. Whisk in more milk if the sauce is too thick. Remove from heat and season with salt and pepper, also nutmeg, stir well
4. Place lasagna dish (I used 9"x1'3" baking dish). Start layering with the ragu sauce, then drizzle a good spoonful of béchamel, top with lasagna sheets (2 sheets laid next to each other). Repeat for another 2 times, finish with lots of béchamel sauce on top. Top with grated cheddar, parmesan and lastly, mozzarella cheese (I didn't put fresh basil on top)
5. Place in the oven and bake for 30-40mins until golden brown on top and slightly bubbling. Remove from heat and let it stand for 10mins before serving
6. Serve with grated parmesan cheese and tabasco sauce

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

Fancy Mac & Cheese (Ree Drummond)

School term break is almost over in a few hours. Been spending the first half sick, my poor kids couldn't do much. Luckily I got better on Wednesday and from Thursday onwards we got the chance to enjoy a little more :)

To beat the blues from the blah feeling of going back to school, comfort food is all we need! This is a great one! All time favourite with the kids :)

Recipe is from HERE

What you need:

16 ounces, weight white button or cremini mushrooms, quartered (I used shitake)
olive oil, for drizzling
salt, black pepper to taste
8 slices thick cut bacon
2 whole onions, thinly sliced
5 tbsp butter, plus more for buttering the pan
1/2 cup grated parmesan cheese
1/2 cup grated gruyere cheese (can substitute with emmental / swiss cheese)
1/2 cup grated fontina cheese (can substitute with gouda / gruyere cheese)
4 ounces goat cheese (chevre) (can substitute with ricotta / cream cheese)
1 1/2 pound macaroni
1/4 cup plain flour
2 cups whole milk
1/2 cup half and half
2 whole eggs, beaten
4 ounces crumbled gorgonzola / other blue cheese (can substitute with feta cheese)

Method:

1. Preheat the oven to 220 degC. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper. Roast them in the oven until deep golden brown, 20 to 25 minutes. Set aside
2. Next, fry the bacon until chewy but not yet crisp. Chop the bacon into bite-size bits and set aside
3. In a large skillet over medium-low heat, saute the onions in 1 tbsp butter, stirring occasionally, until golden brown, about 15 minutes. Set aside 
4. Cook the macaroni until just undercooked. Drain and set aside
5. To make the sauce, melt the remaining 4 tbsp butter in a large pot over medium heat Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce for 3 to 5 mins, or until thick and bubbly
6. Next, add the half and half, 1 tsp of salt, black pepper, and stir to combine
7. Spoon about 1/4 cup of the hot white sauce into a small bowl containing the beaten egg, stirring the egg with a fork as you drizzle it in. Once combined, pour the mixture into the pot with the white sauce, stirring constantly. Add all the cheese in (except gorgonzola) and stir them around to melt
8. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water as needed for thinning.
9. Preheat the oven to 350 degrees. Butter a 9 x 13 inch baking pan generously
10. Lay half the cooked onions in the bottom of the pan, followed by half the macaroni, half the roasted mushrooms, half the gorgonzola, and half the bacon. Repeat the layers, ending with the bacon. Bake for 20 to 25 minutes, or until bubbly and hot

 

Posted by Ree | The Pioneer Woman on February 8 2013

 

 This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

 

Ham & Asparagus Carbonara (Jamie Oliver)

I saw this recipe during Jamie Oliver month for Cook Like A Star and I instantly fell in love
So glad I had the chance to try out, and true enough, it's easy and delicious!

Recipe is from HERE

What you need:

2 egg yolks
1/4 cup half and half (original recipe used heavy cream)
1/4 cup parmesan cheese
2 tbsp butter
250g fusilli (original recipe recommended penne, linguine or spaghetti)
200g ham (original recipe used bacon)
100g baby asparagus
salt, pepper
chopped fresh parsley to garnish (I didn't use)

Method:

1. Combine egg yolks, half and half and parmesan cheese and stir in butter
2. Cook pasta as directed
3. Cook ham then add in asparagus, add in pepper
4. Add in pasta and toss
5. Off the heat. While still hot, drizzle in the egg yolk mixture and stir continuously til pasta coated with lots of cream
6. If too thick, add in water from drained pasta 1 tbsp. at a time til you get the consistency you prefer
7. Serve immediately

 

 

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

Macaroni Cheese (Bill Granger)

One must try dish for every featured chef for the event Cook Like A Star :)
Now is Bill Granger's turn :)

Recipe is from HERE
Original recipe is from Bill's book called 'Feed Me Now' and the original name for this dish is 'Cheesy Pasta Gratin'
But just like Niamh, to me it's macaroni cheese :)

No question asked, this dish was loved by my kids (not DH, he's not into creamy pasta)

What you need:

250g macaroni (or penne)
1.5 tbsp plain flour
1.5 tbsp butter
440ml fresh milk
125g cheddar / gruyere / any other hard cheese - grated (I used cheddar)
salt, pepper
70g breadcrumbs
1 tbsp olive oil
1.5 tbsp grated parmesan (I used 3 tbsp)
zest of 1/4 lemon
10 slices of breakfast ham - sliced (my addition)

Method:

1. Preheat oven to 200degC. Cook pasta according to instruction
2. Make the cheese sauce: Melt butter in the saucepan, add in flour. Stir til smooth and cook, stir about 2 mins. Remove pan from heat, gradually add in milk, whisk constantly. Return pan to the heat, cook, still whisking until thickened. Add in cheddar cheese, stir to melt. Season with salt and pepper
3. Heat a little oil and cook ham slices til slightly browned and cooked
4. Now, mix breadcrumb, olive oil, parmesan cheese and lemon zest in a bowl - mix well
5. Drain pasta as soon as it's cooked and add into the cheese sauce, followed by the ham slices
6. Mix well, transfer to the baking dish
7. Scatter breadcrumb mixture over it and bake for 15 to 20 mins til golden brown

This post is for Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake


The biggest fan of creamy pasta in the house posed with this delicious mac and cheese :)

Fusilli Chicken Alfredo (Ree Drummond)

Pasta again. This time from The Pioneer Woman
Among so many choices, I decided on this one, alfredo won't go wrong, especially for Ian :)

Simple and delicious. I like. We like :)

What you need:

fusilli pasta
4 tbsp butter
2 boneless skinless chicken breast (I only used 1)
salt and pepper (to marinade the chicken, I used garlic salt)
2 cloves of garlic, minced
3/4 cup dry white wine (I used chicken stock)
1/2 cup half and half (I used 1/4 cup + 3 tbsp cream and 1/4 cup fresh milk)
3 tbsp heavy cream (I omit)
extra salt and pepper to taste
extra chicken stock - if needed for thinning
3/4 cup grated parmesan cheese
2 tbsp fresh parsley (I used 1 tsp dried parsley)

Method:

1. Cook pasta according to package directions. Drain and set aside
2. Marinade both sides of the chicken breasts with salt and pepper (mine was garlic salt). Heat 2 tbsp of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside
3. Add additional 2 tbsp of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 min. Pour in wine (or chicken stock), then let it bubble up and reduce for 2 mins. Add half-and-half, cream (mine was milk and cream)and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few mins. If it gets too thick, you may thin it with a little chicken broth
4. When the sauce looks good, remove it from the heat. Add parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken (I didn't do this, instead I arrange the chicken slices on top of the pasta right before serving) and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it)
5. Taste it, adjust seasonings, and top with minced parsley (I didn't) and extra Parmesan
6. Serve immediately

 

This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

Pasta with Ham, Peas & Cream (Nigella Lawson)

There's no a week passes without me cooking a pasta dish, that's my kid's request order LOL They love pasta so much they never get sick of it!
I always in search for pasta recipes. Cook Like A Star is a great means, with so many guest chefs featured :)

This month is Nigella Lawson's month. This is her pasta recipe I tried, and it's wonderfully accepted by my family :)
Not only delicious, but it's so easy to make, too. In fact, I have bookmarked many of express recipes from her site. Now I'm so tempted to purchase her book, Nigella Express :)

Recipe is from HERE

 

 

What you need:

 

200g farfalle pasta (I used fusilli)

100g frozen peas

150ml double cream (I used cream)

150g diced ham

2 tbsp. grated parmesan cheese

 

Method:

1. Cook the pasta according to packet instructions in plenty of salted boiling water, and then after 5 minutes add the peas to the pasta water
2. When the pasta is cooked, drain with the peas
3. Put the dry pan back on the heat with the cream, ham and Parmesan and warm it through
4. Add the pasta and peas back to the pan, tossing everything together well

 

 

 

I'm submitting this post to Cook Like A Star, organised by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking where this month guest chef is Nigella Lawson

Bacon & Peas Mac 'n Cheese (Curtis Stone)

This is a dish loved by my kids, of course I have to try! :)

When I read the ingredients, I knew this would be delicious. I was right!

Recipe is from HERE

What you need:

8 slices bacon cut crosswise into 1/4-inch-wide strips

2 shallots chopped (I used 1 medium size onion)

salt

black pepper freshly ground

2 cloves garlic

2 tbsp  all-purpose flour

3 1/2 cups whole milk (I used 4 cups whole milk)

1 1/2 cups heavy cream (I used 1 cup cream)

1 1/2 cup Gruyère cheese grated

1 1/2 cup Vermont white cheddar cheese grated (I used normal Kraft cheddar cheese)

1/2 cup freshly grated parmesan cheese

450g penne pasta or gemelli pasta

1 cup shelled fresh English peas (from about 1 pound unshelled English pea pods) (I used frozen)

2 tbsp  chopped fresh flat-leaf parsley (I used 1 tsp dried parsley)

3/4 cup panko breadcrumbs

2 tbsp  unsalted butter melted

 

Method:

 

1. Cook the bacon in a heavy large saucepan over medium-high heat until golden brown about 5 minutes. Using a slotted spoon transfer the bacon to a plate lined with paper towels and reserve. Pour off all but 2 tablespoons of bacon drippings
2. Add the onions to the bacon drippings. Sprinkle with salt and pepper and sauté until translucent about 2 minutes. Add the garlic and sauté for 1 minute
3. Reduce the heat to medium-low and stir in the flour. Cook the flour for 1 minute stirring constantly

4. Gradually whisk in the milk and cream. Bring the sauce to a simmer over medium heat about 10 minutes

5. Reduce the heat to medium-low and gradually add the gruyere and cheddar cheese, stirring to blend

6. Meanwhile bring a large pot of salted water to a boil over high heat. Cook the pasta in the boiling salted water for 8 minutes stirring often to prevent it from sticking. Add the peas and continue boiling until the pasta is tender but still very firm to the bite and the peas are bright green and crisp-tender about 1 minute. Drain the pasta and peas

7. Stir the bacon into the cheese sauce

8. Stir the pasta and peas into the cheese sauce. The sauce will look loose but will continue to thicken once the pasta is added. If the sauce begins to thicken too much add more milk or cream to thin it to the desired consistency. Season to taste with salt and pepper

9. Butter casserole dish. Transfer the pasta to the buttered casserole dishes

10. Sprinkle with parmesan cheese

11. Preheat the broiler. In a small mixing bowl toss the breadcrumbs with the melted butter to coat well. Add in dried parsley and mix well. Season with salt and sprinkle the breadcrumbs evenly over the pasta

12. Broil until the topping is golden brown watching closely about 2 minutes

13. Let stand at room temperature for 5 minutes before serving

This post is for Cook Like A Star,  hosted by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Grace from Life can be simple

 

Mac & Cheese With Corn & Ham Gratin

My kids love pasta, hence my excitement when I saw this recipe at Let's Get Wokking
I immediately gave a try and it's so well accepted by my family :)

 

 

So creamy so yummy :)

 

What you need:
(I modified a little)

240g macaroni
200g chopped ham
a few handfuls of frozen sweet corns
8 tbsp parmesan cheese

For the sauce:
60g butter
200ml fresh milk
200ml cream
480ml water
4 tbsp plain flour
200g grated cheddar cheese

Method:

1. Cook macaroni in salted water according to the package or till just done, pour them in a oven proof dish and set aside
2. Melt butter in a pan on low heat, gradually add in the flour and whisk till smooth
3. Turn up the heat to medium low and gradually add in the milk and cooking cream while whisking, repeat the same for the water
4. Add in the ham, followed by corn
5. Add in the cheese in the sauce till melted and all has blended in
6. Pour the sauce over the cooked macaroni, you may mix them
7. Top it with parmesan cheese
8. Bake in preheated oven of 220degC til golden brown, about 30 minutes (baking time is shorter if using smaller baking dish)

I'm submitting this post to Little Thumbs Up April - Corn, organised by Zoe from Bake For Happy Kids and hosted by Esther from Copycake Kitchen.

Happy New Year - Another Feast, A Boozy Night

After the big spread we had on Xmas Day, we indulged another round for New year :)

Pumpkin bacon macaroni cheese
Incredibly tasty, cheesy and creamy, yum!

 

 

Recipe is from Brown Eyed Baker

 

What you need:

 

12 slices thick-cut peppered bacon, cut into ½-inch pieces (I used 10 slices back bacon)

½ butternut squash, finely diced (I used 1/4 japanese pumpkin)

½ yellow onion, finely diced

salt and pepper, to taste

8 tablespoons unsalted butter, divided

4 tablespoons all-purpose flour

3 cups whole milk

2 cups gruyere cheese, shredded, divided

2 cups sharp cheddar cheese, shredded, divided

16 ounces cavatappi pasta (I used 400g elbow)

1 cup plain breadcrumbs (I used panko breadcrumbs)

 

Method:

1. Preheat oven to 200degC
2. Butter casserole dish of your choice
3. Heat a large pot of water over high heat for the pasta, cover
4. In a pan, fry bacon with a little oil til crisp. Remove from heat to a towel lined plate to drain
5. Set aside 2 tbsps of bacon grease in the pan
6. Adjust heat to medium low, add in pumpkin and onion to the bacon grease
7. Cook, stir occasionally til pumpkin and onion are browned and soft
8. With a wooden spoon, mash up the mixture. It doesn't have to be completely smooth, leave some chunks in for texture
9. Add pasta to the boiling water and cook according to the box instruction - cook al dente
10. When cooked, drain it in a colander
11. For the sauce: In a large pan, melt 4 tbsps of the butter over medium heat. Whisk in flour and cook for about 1 minute, until the flour start to brown a bit and smells nutty, whisk constantly. Slowly, add in the milk. Allow the sauce to come to a simmer, stir occasionally
12. Stir in both cheeses, adding a handful at a time and stir til completely melt each time - it's about 1 1/2 cup each in all
13. Season with salt and pepper, off heat
14. Add the cooked pasta, bacon and pumpkin mixture to the sauce. Stir til it's completely combined. Pour the mixture into the prepared casserole dish
15. Melt the remaining 4 tbsps of butter and mix with the breadcrumbs
16. Sprinkle the macaroni cheese with the remaining 1/2 cup gruyere and 1/2 cup cheddar cheese. Sprinkle the breadcrumbs mixture on top of the cheese
17. Bake until browned and bubbly, about 20 minutes

 

 A hearty red meatballs carrot soup prepared by my mum

This is cooked by many Indonesians, a dish easily found in wedding dinners and Chinese food restaurants in the country

 

 

 

 

Recipe is from my mum

 

What you need:

 

1 chicken bone

a pot of water

200g minced chicken

half a can of luncheon meat, diced and put into food processor til smooth

1 tbsp fried onion, finely crushed

4 large tomatoes, cut into chunks

1 onion, diced

4 carrots, diced

5 frozen chicken sausages, sliced

a little butter, salt, pepper, sugar, nutmeg, tomato ketchup

corn flour diluted in water (2:1)

 

Method:

1. Bring a pot of water with chicken bone to a boil, discard the residue
2. In a small pot, bring to a boil tomatoes with a little of the chicken stock til tomatoes turn really soft. Transfer to another pot with a strainer and add into the chicken stock, let it simmer
3. In a pan, heat butter and sautee onion til soft, transfer to the chicken stock
4. In a large bowl, combine chicken, luncheon meat, a little salt and pepper, fried onion
5. Shape into balls (my mum prefers to shape into oval shape) and put into the chicken stock
6. The balls are cooked when they float
7. Add in carrots, stir well
8. When the carrots are half cooked, add in sausages, stir well
9. Add in seasonings to the soup - salt, pepper, nutmeg, tomato ketchup, sugar
10. Adjust the taste, bring to a boil
11. Add in diluted corn flour and stir til the desired thickness achieved
12. Bring to a boil one more time and turn off heat

 

Now is dessert time! What better dessert can be made so boozy other than tiramisu LOL

A super boozy kind we made this time, it's extremely yummy and addictive. The only thing forced us to stop eating this was when we felt our cheeks getting warmer LOL

A big NO for those kids keen to try :)

 

 

 

 

Recipe is from Annielicious

 

What you need:

 

8 tsp instant coffee powder (I used Nescafe Gold)

8 tsp caster sugar

10 tbsp kahlua

500g mascarpone cheese

200 ml chilled whipping cream

2 large eggs

2 packs of sponge fingers (Annie has emphasized in the importance of using a good quality sponge fingers but I was too lazy to find the brand she used, I just grabbed any brand I could find in supermarket hehe... I will find the particular brand Annie mentioned, Cantreau brand Savoiardi - to experience the difference)

cocoa powder (to sieve on top before serving)

 

Method:

1. In a bowl can fit the length of sponge finger, mix instant coffee powder and caster sugar in a bowl. Add 8 tbsps kahlua into the coffee mixture. Stir til all completely melted. Set aside
2. Beat cold whipping cream til stiff. Once done, put the cream back to the fridge
3. Separate egg whites and yolks. Beat egg yolk til pale
4. In another clean and dry bowl, beat egg whites til stiff peak
5. Add mascarpone into a mixing bowl and add in egg yolk, mix well
6. Add in whipping cream, egg whites and 2 tbsps kahlua into the mascarpone mixture. Mix til everything incorporated. Put the whole bowl back to the fridge
7. Prepare a removable base cake tin, line the sides with baking paper. No need to line the base. Using mousse cake ring is the best way to make great looking tiramisu. But if appearance doesn't matter, you may use any kind of dish with approximately 5 cm height at the sides. I used 22 square pan, perfect for me

 

To assembly:

 

1st layer:

Dip sponge fingers (sugary sides  down) into the coffee mixture, dip half part of the sponge fingers. The next time I make this again, I'll dip the whole thing to get the maximum moistness of the whole tiramisu. Dipping half part gave me still dry parts of the sponge fingers here and there which I don't prefer

Cut sponge fingers to fit the pan if neccessary (I didn't need to do that)

 

2nd layer:

Spread half the cream mixture on top of the sponge fingers. Sift some cocoa powder (I didn't add cocoa powder for this 2nd layer - which I regretted. I'll add for the next try )

 

3rd layer:

Repeat the step for 1st layer. Dip the sponge fingers into the coffee mixture (this time sugary sides up) and put another layer of the sponge fingers on top of the cream

 

4th layer:

Cover with the remaining cream on top

 

Keep the tiramisu covered in clingwrap overnight

Sift cocoa powder just before serving

If mousse ring or removable pan is used, use a sharp knife to run around the base of the cake, carefully transfer the cake to a plate or serving dish

You may cut the sponge fingers into half and arrange them all around the side of the cake and tie with ribbon for a pretty finishing touch

 

Why my version was real boozy?

After left overnight in the fridge, I tried my first bite and found that some of the sponge fingers were quite dry, so I literally poured the remaining coffee mixture added with some kahlua at one side of the cake, tilting the pan so the liquid run through all over the bottom part of the cake, let the sponge fingers absorbed all of it

It's an idea based on logic to wet the dry spinge fingers. It worked,  but boy, what a strong kahlua based dessert we had! LOL

 

We still had a few dry parts at the centre of the cake from the sponge fingers at the 3rd layer, though but we enjoyed it to the max

it's super yummy!

 

The making process - especially to make the cream was a little troublesome, since I only have one stand mixer, so a few times of washing required

But believe me, it's really really worth it! :)

Tiramisu lover, this is a must try!

 

Besides dessert, as if it's not boozy enough, my sis made one of any girl's favorite drink, frozen margaritha

 

 

 

 

And DH bought this, first time we tried and fell in love with it at the very first sip! Nice, light, so fruity, refreshing!

 

 

 

 

Oh and DH managed to find a bottle of Erdinger beer in the fridge, out favorite beer besides Paulaner :)

 

To go along with the drinks, my sis also stocked up on many savoury munches - chips, nuts, cheese balls. Perfect!

 

 

So, do you think it's a feast? LOL

It was to our family. We are still stuffed everytime thinking of what we had for the just over Xmas and New Year :)

Well, we definitely had so much fun, that what's matter the most :)

 

HAPPY NEW YEAR EVERYBODY!