Saturday, November 3, 2012

Dia bukan jodohku

♥ DIA BUKAN JODOHKU ♥ Ya Allah, andai cinta itu milik kami, biar apa jua dugaannya, kami mohon agar diberi kekuatan dariMu, untuk mengharunginya. Ya Allah, andai cinta itu bukan lagi milik kami, biar seberapa kali kami cuba pertahankan, kami mohon agar diberi kekuatan dariMu, untuk menerima segala takdirMu yang indah ini... ____________________________________________ Andai suatu detik, apabila Allah menjauhkan dan memisahkan kamu, dari insan yang kamu terlalu cintai, maka ucapkanlah, "Allah Maha Mengetahui, DIA BUKAN JODOHKU" terimalah dengan hati yang tenang dan terbuka, redhalah dengan ketentuan takdir dariNya, kerana milik Allah jualah segala cinta yang ada di dunia...

Thursday, November 1, 2012

Asian Prawn and Celery Salad

Ingredients 2 tbsp rice vinegar 4 tsp sesame oil 5g caster sugar 5g grated ginger Juice of half a lime Pinch of salt 5 stalks celery, finely sliced 3 carrots, finely sliced 2 red chillis, seeds removed and finely sliced 10cm piece of daikon or mooli, finely sliced 200g cooked prawns, veins removed Small handful coriander, roughly chopped Asian Prawn and Celery Salad -Whisk the rice vinegar, sesame oil, sugar, ginger, lime juice and salt to make a dressing, add a little more lime juice or sugar to taste. The dressing should be a balance between sweet and sour. Toss the vegetables together with the prawns and add the dressing. Top with chopped coriander

Beef soft tacos with garlic avocado cream and roasted asparagus salsa

Ingredients For the asparagus: 4 bunches fresh asparagus, ends trimmed Salt and freshly ground black pepper 60g garlic cloves, peeled For the Tacos: 300g shredded beef brisket 120ml chilli sauce One 115g tinned diced green chiles 1 tsp chilli powder For the Garlic-avocado cream: 195g sour cream 1 ripe avocado, peeled and pitted For the Salsa: 150g fresh tomato, diced 8g chopped fresh coriander leaves 30ml fresh lime juice 1 tsp ground cumin 8 flour tortillas 35g shredded lettuce 100g shredded Cheddar Beef soft tacos with garlic avocado cream and roasted asparagus salsa 1) Preheat oven to 200C/Gas 6. Coat a large baking sheet with cooking spray. 2) Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 mins, until asparagus and garlic are golden brown. Remove from oven. 3) While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chilli sauce, green chillis, and chilli powder and bring to a simmer for 5 mins, or until liquid is absorbed. 4) In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper. 5) Chop 1/4 of the asparagus into small pieces, making about 135g, reserve remaining asparagus for soup, about 530g. In a medium bowl, combine chopped asparagus, diced tomato, coriander, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper. 6) To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream

Wednesday, August 8, 2012

Crab Coconut Broth With King Cous Cous

Ingredients Broth 2 nos whole mud crab 200gms manila clams 5 pieces kaffir lime leaf 2 cloves sliced garlic 2 nos sliced shallots 3 stalks lemongrass 1 knob ginger 1 tbsp wolf berries 50gms king cous cous 2 tbsp santan 1 nos king oyster mushroom Garnishes 8 nos prawn 4x60gms cod fish 4x60gms salmon Method Broth Wash and clean the crabs and fabricate. Saute in corn oil together with the clams until fragrant. Slice the ginger thinly and slice the mushroom. Add in the garlic, shallots and the rest of the aromatics and pour in enough water to cover the ingredients. Simmer for 30 minutes and strain. Add in the king cous cous and mushroom. Cook until tender. Pour in the santan and season to taste. Garnishes Season the fish and prawns. Pan fry in corn oil until fully cooked. Arrange on to a plate and spoon the broth over.

Friday, July 27, 2012

Campfire Salmon

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you'll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own! One of the keys to campout cuisine is simplicity. Nothing beats building a fire, then taking something you've already prepared and tossing it on the grill. Of course you don't have to be camping out to appreciate that simplicity. This salmon is great in the backyard too! Ingredients 4 cups of bean sprouts 2 onions, sliced 1/4 cup of soya sauce 2 tablespoons of sesame oil limes, juiced and zested 1/4 cup of honey 3 tablespoons of ground coriander 1 two pound piece of salmon, skin removed Method Build a fire and allow it to burn down to the coals. Alternately, preheat your grill or oven to 400 degrees. Toss the bean sprouts, onions, soya sauce, sesame oil, lime, honey and coriander together. Place two large pieces of aluminum foil onto counter, one on top of the other. Fold over one edge half an inch, and then repeat twice. Open up the two pieces of foil into one larger piece with a seam through the center. Place one half of the sprout mixture onto the centre of the foil. Lay salmon on top and then cover with the other half. Fold the foil along the top and sides of the salmon to create a package that is well sealed. The salad will insulate the salmon from the direct heat of the hot coals. Place the salmon package on a rack over the hot coals and bake for 15 to 20 minutes until the package puffs noticeably from internal steam. Carefully remove from the fire and place on a serving platter. Carefully open the foil and serve immediately!

Makanan Sesuai Semasa Bulan Puasa

dikongsikan beberapa jenis makanan yang sesuai diambil sebagai menu makanan kita semasa berada di bulan Ramadhan. Sayuran-sayuran dari serat hijau (Fibregreen) Pengambilan sayuran hijau mampu melambatkan proses penghadaman sekaligus melambatkan keinginan untuk makan. Selain baik untuk kesihatan dan juga perut, daun hijau seperti sederi dan juga lobak merah memang baik untuk proses penghadaman. Karbohidrat Maksud bijirin adalah seperti roti serat yang dijual mempunyai kanduagan gandum (Wheat) . Anda boleh memakan roti putih namun lebih digalakkan memakan roti yang terdiri daripada bijirin kerana rotinya lebih tebal akan membuat anda lambat lapar. Selain daripada itu juga variasikan menu anda agar tidak bosan, pilih la menu dari produk kekacang seperti kacang dal ataupun minuman barli ketika bersahur. Penuhkan dengan menu tersebut agar anda kekal cerdas untuk bekerja di siang hari. Makanan protein Kurangkan memakan nasi tetapi lebihkan pengambilan lauk dari menu berasaskan daging, terutama sekali dari resepi ikan. Ikan sememangnya antara menu yang harus anda hidangkan untuk seisi keluarga ketika bersahur. Kurma Sebelum tamat waktu bersahur, seelok-eloknya pengambilan kurma harus dititikberatkan kerana kurma adalah antara makanan yang memang penuh dengan khasiat dan vitamin, antara khasiat yang terdapat di dalam kurma adalah seperti, serat, gula, vitamin A dan C serta zat mineral atau galian seperti besi, kalsium, sodium dan potasium.

Thursday, June 7, 2012

Minestrone Soup

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own! Ingredients 8 slices bacon, chopped 4 onions, peeled and diced 2 carrots, peeled and diced 2 stalks celery, diced 10 cloves garlic, peeled and minced 2 zucchini, quartered lengthwise and sliced 1 red pepper, seeded and diced 1 cup cauliflower florets 1 x 28 oz can whole tomatoes, with juice 1 litre chicken broth 1 tablespoon dried oregano 2 Parmesan rinds Sprinkled sea salt and freshly ground black pepper, to taste 2 large handfuls baby spinach 1 x 18 oz can white kidney beans Method Put the bacon into a 6-quart soup pot and brown it until it is crisp. Pour off half of the bacon fat and discard. Add onions, carrots, celery and garlic and sauté for a few minutes. Add zucchini, red pepper, cauliflower, tomatoes and juice, chicken broth, oregano and Parmesan rinds. Season with salt and pepper. Bring to a simmer, stirring occasionally. Simmer for 30 minutes, until vegetables are tender, but still hold their shape. Stir in baby spinach and beans and stir until spinach has wilted and beans are heated through.

Wednesday, May 23, 2012

Jason Mraz LIVE IN KUALA LUMPUR 2012 @ Stadium Merdeka | June 19 2012

Mark your calendars, the musical maestro will be making his way to our shores again come this June 19th 2012. Yay!
The long awaited Jason Mraz concert is now confirmed to be held at the Merdeka Stadium this coming June 19, 2012. A performance with his band touted to be a great experience for his fans. Having performed to a packed Stadium Negara in 2009, the singer-songwriter famous for hits like ‘You and I Both’ and ‘I’m Yours’ returns to Malaysia (KL) June 2012 for a second concert in line with the release of his fourth studio record ‘Love is a Four Letter Word’..Dubbed “Tour is a Four Letter Word”, the concert will coincide with the release of his fourth album, “Love is a Four Letter Word” due out later this month. The talented singer-songwriter was here in 2009 and played to a packed house in Stadium Negara. Fans are already expecting him to repeat this feat and even more at the grand ol’ Stadium Merdeka. Ticketing details will be announced later this month, so watch out for it. Jason Mraz has long been admired for his wordplay and catchy songs. His musical prowess in playing instruments is impressive to say the least, he plays the guitar, classical guitar, ukulele, mandolin, mandola and banjo. His hit single “I’m Yours” shot him to fame internationally and he has won two Grammy awards.
Mix FM leads the on air activity as the official radio station supported by sister network stations Hitz FM, ERA and My FM. Listeners are encouraged to keep their ears glued to these stations to get a chance to participate in contests to win concert tickets and exclusive ‘meet and greet’ passes. A live telephone interview with Jason Mraz in the US is on the cards and will be announced soon as it is confirmed Till then, enjoy his latest single,
Ticketing details Arena – RM345, RM295, RM185, RM95 (numbered seating) Terrace – RM235, RM75 (free seating) AirAsiaRedTix Hotline: 03-8775 4666 Get your tickets from: 1. 2. Rock Corner outlets: · The Gardens, Mid Valley (TEL: 03 - 2283 4893) · Mid Valley (TEL: 03 - 2284 1423) · KLCC (TEL: 03 - 2161 9417) · Subang Parade (TEL: 03 - 5636 9520) · The Curve (TEL: 03 - 7729 6313) · One Utama (TEL: 03 - 7725 5667) 3. Victoria Music outlets: · Sg Wang(TEL: 03 - 2148 7208) · Amcorp (TEL: 03 - 7956 0592) · Tropicana (TEL: 03 - 7722 2955) · BSC (TEL: 03 - 2093 1093) 4. KL Life Centre (TEL: 03 - 2162 2570) The Jason Mraz concert is organized by Scenique Concerts & Events Sdn. Bhd. and Live Limited, the regional promoter in collaboration with the music label, Warner Music (Malaysia) Sdn. Bhd.

Christina Perri Live In Kuala Lumpur 7 Jun

Penyanyi yang mula meningkat naik iaitu Christina Perri ini bakal tampil mengadakan konsert di Malaysia pada 7 Jun ini. Pastinya anda tahu penyanyi ini yang menyanyikan lagu tema OST Twilight yang berjudul “A Thousand Years”. Konsert yang bakal diadakan di KL live, Jalan sultan ismail Kl ini pastinya akan menarik minat ramai pengemar filem Twilight dan peminat artis antarabangsa ini sendiri. Christina Perri yang mula menyertai bidang nyanyian ini apda tahun 2010 telah pun bekerja keras untuk menjadi penyanyi dan juga penulis lirik. Tiket konsert sudah mula dijual sejak bulan april lagi dan anda boleh dapatkan tiket tersebut di Rock corner outlets, Victoria Music Centre, Guitar Store Outlets dan secara online di konsert berharga RM 258 (Party Zone), RM188 (Chill Out Zone) , RM 98 (Regular) . Ini merupakan kali pertama Chritina Perri ke Malaysia dan belia dibawakan oleh JS concert dan Fat Boy. Kepada peminat Christina Perri pastikan anda tidak ketinggalan untuk ke hadir konsert ini.

Train Di Kuala Lumpur

I like it! Okay, saya rasa sekarang fenomena sedang berlaku di Malaysia. Bila ada lagu baru je meletop-letop masuk Malaysia dan beberapa bulan lepas tu sure ada concert! Well! Cara macam ni la baru betul buat World Tour kan kan kan. Bila dah lagu berkumandang di radio, pastu fehmes pula. Lagi la jualan tiket macam goreng pisang panas! Kumpulan yang terkenal dengan lagu “Hey Soul sister” ini telah pun mengesahkan kehadiran mereka ke Malaysia pada bulan hadapan. Ini dimana konsert Train bakal diadakan di KL live pada 16 June 2012 (Sabtu) jam 8.30 malam. Band yang berasal dari San Francisco, California ini bakal tampil buat kali pertama di Malaysia dan mereka dibawakan khas oleh Js Concert dan Fat boy sebagai penganjur konsert. Band ini ditubuhkan pada 1994 dan namun album pertama kumpulan ini hanya mula release pada 1998. lagu hit ketika itu adalah berjudul “Meet Virginia” . Kumpulan Train yang dianggotai oleh Patrick Monahan (vocals), Jimmy Stafford (guitar, vocals) dan Scott Underwood (drums, percussion) ini pastinya akan membuatkan peminat mereka di Malaysia menantikan kehadiran mereka. Tiket konsert Train ini anda boleh dapati di Rock Corner, Victoria Music Centre , The Guitar Store outlets, KL Live dan secara online di berharga RM 288 (Rock Zone), RM198 (Chill Out Zone) , RM 128 (Regular) and early birds akan mendapat 20% discount dan sah sehingga 31 mei ini. Konsert TRAIN LIVE IN KUALA LUMPUR bakal berlangsung pada : Tarikh : 16 Jun 2012 Hari : Sabtu Masa : 8.30 malam Lokasi : KL Live, Jalan Sultan Ismail
Untuk Concert Train live di Kuala Lumpur di-organised oleh Fat Boys! Dan dimana ada Fat Boys, di situ ada RA. Hahahaha! Well dalam maksud lain, saya akan berada di Concert ni untuk menggegarkan KL Live. Jumpa uols disana ye. Tiket dan Layout Concert details seperti berikut. Jom beli tiket di tiket Train Live in Kuala Lumpur So jom lah kita nyanyi lagu Drive By bersama-sama.

Monday, May 21, 2012

Pasta Primavera

INGREDIENTS 8 ounces linguine 4 1/2 cups assorted cut-up vegetables, such as broccoli florets, sliced carrots, red bell pepper strips and peas 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/2 cup chicken or vegetable broth 1/4 cup dry white wine 2 tablespoons butter 1 teaspoon McCormick® Dill Weed 1 teaspoon McCormick® Garlic Salt 1/4 teaspoon McCormick® Thyme Leaves PREPARATION Cook pasta in large saucepan as directed on package, adding vegetables during the last 3 to 4 minutes of cooking. Drain well. Place cream, cheese, broth, wine, butter, dill weed, garlic salt and thyme in same saucepan. Bring to boil, stirring constantly with wire whisk. Reduce heat to low; simmer 5 minutes. Add pasta and vegetables; toss gently to coat well. Serve with additional Parmesan cheese, if desired.

Friday, May 18, 2012


Despite the cheating, lies and the way things didn't work out, I still love you for who you are, and whether you willingly admit it, I know there is a place in your heart for me. You lock it away and sometimes disregard it, its not enough to reject other women by, but it's enough to remember me by. Even though I'm not always there, and the intricate hardships that complicate my life, are not your burden to carry. I feel like you see my pain, and have a subtle yet distinct way of loving me, which brightens my day when I'm feeling low. You warm my heart when you tell me I am beautiful, and although it's not openly said, their is a kind of love that ties us together, but equally drags us apart. It's a safe kind of love, one that can be intercepted or temporarily forgotten. But that can always be redeemed and replenished. You are a beautiful mistake to me, and I know you think I don't see it. Your beauty and kind soul, but I see it more than anyone. And feel like you have the right to know. I never am open about my thoughts and the things that I keep locked away, are often for good reasons. But you are that beautiful someone, who to me, despite relationships, distractions or consequence, have a place in my heart, and I love you for the person that you are. I won't ever ask for your forever, or even a functional relationship. You and I work differently to that, and at the moment, at this stage in life, where we both are, it somehow works. Amongst the mess of uncomplicating everything that is thrown at us, we are eternally together. And if for some reason, if one day you do meet that someone who fulfills you, and I am replaced, At least I told you what was real for me and all your worth. I will regret missing you.

The one Person

Tuesday, May 15, 2012

Pepper-Crusted Tuna Salad with Sesame Vinaigrette and Fresh Wasabi Leaves

Ingredients 2 teaspoons freshly ground coarse peppercorns 1 tablespoon coarse salt 1/2 teaspoon sugar 1 (12-ounce) center-cut tuna loin 2 tablespoons rice wine vinegar 1 tablespoon soy sauce 1 tablespoon honey 2 teaspoons toasted sesame oil 1 tablespoon peanut or canola oil Pinch cayenne pepper 1 package Emeril's Asian Wasabi Salad Blend 2 tablespoons torn fresh chives 2 tablespoons torn fresh flat-leaf parsley Salt and ground white pepper 3 tablespoons diagonally sliced green onions 1/2 cup fresh orange segments, skin and white pith removed 1/3 cup toasted cashews, roughly chopped 1/2 cup crispy wonton strips, optional Directions Heat a large, nonstick skillet over medium-high heat for 5 minutes. Mix together the ground peppercorns, coarse salt, and sugar. Pat the pepper mixture all over the tuna loin to form a crust on all sides. Place the seasoned tuna onto the preheated skillet and sear on all sides, about 5 minutes total. Remove the tuna loin from the heat and cool completely. (Tuna should be nicely seared on the outside and rare on the inside.) In a small bowl, whisk together the vinegar, soy sauce, honey, sesame oil, peanut oil, and cayenne. Remove the wasabi leaves from the salad blend (the large leaves in the top of the package) and finely chop or cut into thin strips. Place the remaining Asian Wasabi Salad Blend in a large bowl and toss with the wasabi leaves, chives, and parsley. Drizzle the vinaigrette over the leaves, tossing to coat. Season blend with salt and ground white pepper, as needed. Fold in the green onions and orange segments. Arrange salad on individual plates or a serving platter. Cut tuna into slices and fan out on top of salad. Top with cashews and wonton strips if desired

Garlic Spaghetti

Ingredients 9 cloves garlic, minced 1/2 cup olive oil 6 tablespoons butter 1 (15-ounce) can crushed tomatoes Salt and freshly ground black pepper 1 pound spaghetti, cooked al dente 2 tablespoons chopped fresh basil Grated Parmesan, for garnish Directions In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat. Stir occasionally to keep the garlic from drying out. In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and Parmesan


Ingredients 1/4 cup olive oil, plus more as needed Kosher salt and freshly ground black pepper 1 small eggplant, chopped 1 zucchini, chopped 1 pepper (red, green, or yellow), chopped 1 onion, chopped 3 small tomatoes, chopped 3 cloves garlic, pressed 2 teaspoons chopped fresh thyme 3 or 4 leaves fresh basil, chopped Splash red wine vinegar Directions Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.

Tuna Bread Salad

Ingredients 1 cup halved cherry tomatoes Kosher salt and freshly ground black pepper 1 cup cooked great Northern white beans 1 (5 to 6-ounce) can light tuna, packed in oil, drained 1 shallot, thinly sliced 1/4 cup sliced pitted kalamata olives 1/2 long baguette, cut into cubes (slightly stale works great) 2 teaspoons Dijon mustard 1 tablespoon balsamic vinegar 3 tablespoons olive oil 2 tablespoons roughly chopped fresh basil leaves (or oregano) Directions In medium serving bowl, add the tomatoes and season with salt and pepper, to taste. Let sit for 10 minutes before adding the beans, tuna, shallots and olives. Just before serving, mix in the bread cubes and combine gently. In a small bowl, whisk together the mustard, vinegar and salt and pepper, to taste. Drizzle in the oil, whisking to blend. Pour over the salad just before serving. Add the basil and toss. Taste for seasoning before serving.

Celery, Grapefruit and Olive Salad

Ingredients 4 stalks celery and their leaves, chopped 1 red grapefruit, supremed, sections halved 1 green onion, finely chopped (greens only) 1/4 cup chopped black olives 2 tablespoons grapefruit juice 1/2 teaspoon sugar 2 tablespoons olive oil Kosher salt and freshly ground black pepper Directions Place the celery, celery leaves, grapefruit, green onions and olives in a medium bowl. In a small bowl, whisk together the grapefruit juice and the sugar. Drizzle in the olive oil, whisking. Add salt and pepper to taste, and pour over the salad. Toss, taste and adjust with salt, if needed.

Green Salad with Roasted Pears and Blue Cheese

Ingredients 2 pears, cored, peeled, and diced 1/4 cup olive oil, divided Kosher salt and freshly ground black pepper 1 head red or green lettuce, washed and dried 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 2 tablespoons slivered almonds, toasted 2 green onions, finely chopped 2 tablespoons crumbled blue cheese Directions Preheat the oven to 400 degrees F. On a parchment-lined baking sheet, toss the pears with 1 tablespoon olive oil, salt, and pepper. Place in the oven and bake until the pear edges are golden, but the pieces are still firm, 12 to 15 minutes, turning halfway through. Tear the lettuce into bite-size pieces and place in a salad bowl. In a small bowl, whisk together the vinegar and mustard and drizzle in the remaining 3 tablespoons olive oil to make an emulsion. Season with salt and pepper and pour over the salad. Sprinkle with the pears, almonds, green onions, and blue cheese crumbles, and serve.

Saturday, April 28, 2012


Ingredients 3 cups frozen peaches 1 bottle of White Zinfandel 2 heaping spoonfuls of sugar 1/2 cup Grand Marnier 1 slice of orange, 1/2 inch thick Method Put peaches in a large pitcher and pour in wine. Add sugar and Grand Marnier and stir to dissolve. Garnish the pitcher with the orange slices. Serve and enjoy!

Peach And Blue Cheese Salad

Ingredients For the salad 4 slices of prosciutto 2 hearts of Romaine lettuce 2 peaches, cut in 6 wedges 1 shallot, thinly sliced 2 tablespoons extra virgin olive oil 1/2 cup crumbled firm blue cheese, crumbled 3 tablespoons chives, finely chopped Salt and pepper to taste For the vinaigrette 1 tablespoon Dijon mustard 1 tablespoon maple syrup 2 tablespoons balsamic vinegar 1/2 cup canola oil Method Preheat oven at 400Ëš F (200Ëš C). Place prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. For the vinaigrette, whisk the mustard, maple syrup and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon of water to thin the texture of the vinaigrette. Season with salt and pepper. Reserve. Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.

Peach Flambe

Ingredients 4 Peaches, pitted and sliced 1/2cup Butter 1/2 cup Brown sugar 1/2 tsp Cinnamon To taste Nutmeg (freshly ground) 1/4 cup Dark rum Method Melt together the butter with the brown sugar until a caramel develops. Add the peaches add gently coat with caramel mixture. Season with the spices. Add the rum to the hot pan and ignite either with a long match or lighter. Serve over rich vanilla ice cream and sprigs of fresh mint.

Thursday, April 5, 2012



-2 flour tortillas
-wheat house marinade
-red wine,
-300 grams of chicken breast
-sour orange
-chicken ham
-Emmenthal cheese
-juice lemon
-salt and pepper.

Put the chicken in the marinade with wine and lemon juice for 2 hours, take a hot grill and seal, cook well, season and desmechar aside. Place a tortilla on the counter, smear it with butter and place the lettuce, add the bacon, ham, chicken and cut it very small tomato, onion and avocado, covered with cheese and roll up carefully. In a hot plate and leave to put the wraps completely browned, sprinkle oregano and serve hot. Serve with orange juice stapled.

Wednesday, February 29, 2012

Veal Stew Blanquette de veau


Cooking time-30 min / 1 hour

3 lbs veal (stew meat cut into 2-inch cube)
1 onion
1 clove
1 or 2 carrots
18 white/pearl onions (peeled)
1/2 lb mushrooms
Herbs: 2 sprigs thyme, 3 parsley, 1 rib celery, 1/2 bay leaf
2 egg yolks
1/2 cup whipping cream
1 lemon juice
6 / 7 cups water

Veal Stew Recipe serve 6

Step 1: Cut the veal into 2-inch cubes. Stick the onion with a clove. Tie together the celery, thyme, bay and parsley.

Step 2: Melt 3 tablespoons of butter with oil in a dutch oven or casserole. Add the veal. Brown on all sides.

Step 3: Add the carrots, onion, herbs and salt. Add water to cover the meat.

Step 4: Cook over high heat and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.

Step 5: Peel the white pearl onions. Clean the mushrooms and cut them into quarters. Melt 3 tablespoons of butter in a skillet. Add the mushrooms, salt and pepper. Sauté until lightly browned.

Step 6: Remove the mushrooms. Add 2 tablespoons of butter in the skillet, add the onions and sauté for 1 or 2 minutes. Return the mushrooms to the skillet and keep warm.

Step 7: Combine the egg yolks with the cream and half of the lemon juice in a bowl.

Step 8: Remove the meat, the mushrooms and onions and place them in a serving dish.

Step 9: Pour the cream with the egg-yolk in the meat juice in the casserole. Cook over very low heat for 10 minutes. Do not let the sauce boil. Add the lemon juice, salt and pepper if needed.

Step 10: Pour the sauce over the meat in the dish.

Serving: Veal stew is usually served with rice.

Wine suggestion: red Bordeaux Supérieur or Graves, red Loire, Chablis, Vouvray (French Wine Guide).

Bon appetit!

Tuesday, February 28, 2012

Chocolate Truffles


For the chocolate truffles
1 1/2 cup chopped good quality dark chocolate
1 cup 35 % cream
1 vanilla bean, seeds scraped
1 cup pecans
1/2 cup maple syrup

For the topping
1 cup good quality melted dark chocolate
1 cup maple flakes


In a saucepan, roast the pecan on medium heat, stirring regularly for 2 minutes until they start to be fragrant.

Reduce the heat to minimum and add the maple syrup.

Continue cooking for 10 minutes until the syrup starts to crystallize on the pecans stirring regularly.

Let cool on parchment paper.

Place chocolate in medium-sized bowl and set aside.

In a saucepan, heat the cream with the vanilla bean over medium-low heat until simmering, about 5 minutes.

Pour the hot cream over the chocolate.

Stir until totally smooth.

Roughly chop the maple sugar pecans and add them to the chocolate mixture.

Place the bowl of chocolate mixture in an ice bath.

Using a spatulat stir it constantly for 5 minutes, then place in the fridge for 10 minutes.

After the mixture has chilled, remove from refrigerator.

Wearing latex gloves and using two spoons, scoop out rounded sections of the chocolate into palms and form into balls.

Use spoons to roll each ball in the melted chocolate then in the maple flakes.

Place on a baking tray covered with parchment paper.

Chill until firm, about 1 hour.

Do ahead: Can be made 1 week ahead.

Store in airtight container and keep chilled.

Let stand at room temperature 1 hour before serving.

Friday, February 17, 2012

Mixed Berry Pavlova

I first made a Pavlova a couple of years ago for my birthday. Its such a pretty, girly dessert, and its something fun and different for a birthday. Unfortunately, my birthday is in early July, and its not exactly berry season at that time.

This year, I really wanted a Pavlova on my birthday, but I convinced myself to wait until the berries would actually taste good. As I was thinking about what kind of dessert to post for today, I realized that the berry Pavlova would give me the red, white, and blue color scheme I was looking for. Though its not your typical bbq fare, this dessert is both pretty and delicious, a wonderful addition to any celebration.

Mixed Berry Pavlova

4 large room temperature egg whites
1/8 teaspoon salt
1 cup superfine sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1 teaspoon pure vanilla extract
1 pound fresh strawberries, hulled and sliced
½ pint fresh blueberries
Raspberry Sauce
Whipped Cream

Preheat oven to 180*F.

Draw a 9 inch circle on a piece of parchment. Flip the parchment over and place on a large baking sheet.

Using the whisk attachment, beat the egg whites on high until firm. Gradually add sugar while beating until the egg whites reach stiff, shiny peaks.

Fold the cornstarch, vinegar, and vanilla into the egg whites. Spread the meringue onto the parchment circle, building up the edges slightly. Bake for 1 ½ hours, then turn off the oven for another hour to cool completely.

In a medium bowl, combine the strawberries, blueberries, and raspberry sauce.

Transfer the meringue to a plate or cake stand and top with whipped cream. Pile the berries on top of the whipped cream, allowing some sauce to drizzle down the edges.

Whipped Cream

8 ounces heavy cream
2 tablespoons confectioners sugar
1 ½ teaspoons pure vanilla extract

Place bowl and whisk in the freezer for 15 minutes. Beat cream on high speed; as it starts to thicken, add the confectioners sugar and vanilla. Continue to beat until soft peaks form, being careful not to overbeat.

Raspberry Sauce

1 bag frozen raspberries (about 10 ounces), thawed
1/3 cup sugar
2 teaspoons cornstarch
1 teaspoon lemon juice

Whirl the raspberries, sugar, and cornstarch in the food processor until the berries are liquefied. Transfer to a medium saucepan and add the lemon juice. Bring to a boil over medium heat and cook until you can scrape a path across the bottom of the pan. Remove from heat and pour through a sieve into a bowl to remove the seeds. Cool and refrigerate until ready to use.

Thursday, February 16, 2012

Chocolate Cream Cake


1/4 cup/60 ml espresso
1/4 cup/60 ml Cognac or rum
1 tablespoon pure vanilla extract
16 ounces/460 g bittersweet chocolate, broken into pieces
6 eggs
1/2 cup/100 g sugar, more to taste
1 cup/250 ml heavy cream, chilled
Gold leaf (optional)


Heat the oven to 350°F/180°C.

Grease and line a 10-inch/25 cm cake pan, with quite high sides.

Boil a full kettle of water and set aside.

Have a roasting pan at the ready that will accommodate the cake pan comfortably.

Put the coffee, rum, vanilla and chocolate into a saucepan and melt over a bain-marie.

Break the eggs into a large glass or metal bowl with the sugar, set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream.

This will take about 10 minutes.

In a separate bowl, whip the cream into peaks.

Partially fold the chocolate into the egg mixture.

Add the cream and continue folding until evenly combined.

Pour into the cake pan.

Set the pan into the roasting pan, and slide it into the oven.

Now, pour the hot water from the kettle into the roasting pan to come half way up the sides of the cake pan.

Bake until set, about an hour.

Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan.

Remove the cake from the oven and let it sit 30 minutes in the water bath.

Remove from the bath and flip the cake onto a platter.

Press gold leaf on the top to decorate.

Serve with sweetened whipped cream on the side.

Baked Chocolate Tart


5 oz unsalted butter
5 1/2 oz best quality cooking chocolate, (70 percent cocoa solids)
8 tbsp cocoa, powder, sifted
1 pinch salt
4 egg
7 oz caster sugar
3 tbsp golden syrup
3 tbsp sour cream or 3 tbsp creme fraiche
1 10-inch flan or tart shell, baked blind


Place the butter, chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until well mixed.

In a separate bowl beat the eggs and sugar together until light and well creamed, and then add the golden syrup and sour cream or crème fraiche.

Stir the chocolate mixture into this mixture, scraping all the chocolate out with a spatula.

Once you've mixed it well, pour it into the pastry shell.

Place into a preheated 150C/300 degree F/Gas 2 oven for 40 to 45 minutes.

During cooking a beautiful crust will form on top.

Carefully remove the tart from the oven and allow to cool on a rack for at least 45 minutes, during which time the skin will crack and the filling will shrink slightly.