Thursday, June 17, 2010

.mushroom soup

serves one.

– approx. 1 cup button mushrooms, chopped
– 1.5 tablespoon butter
– 4 - 5 slices of cheese
– 200ml water

– 1 tablespoon corn flour + 4 tablespoon room-temperature water, mixed in a small bowl

– melt butter in sauce pan and saute mushroom slices until soft.
– add in 200ml water, followed by cheese slices when water comes to a gentle boil. Mix well.
– add corn flour + water into soup and stir at the same time, until soup thickens.
– serve hot, with garlic bread (optional).

Note: Add chicken salt if you reckon it's too plain.

Monday, October 19, 2009

Cheezy Spirals

Cheezy Spirals... by Me!

The other night, a couple of months ago, I had to prepare my lunchbox for the next day... And so I checked my fridge and food cabinet to see if there are any ingredients for me to get rid of before they go rotten.

Tomatoes... Half onion... Half avocado... Oh, and that last bit of bacon in the freezer!

So I thought I'd try to make something out of random ingredients.. And it turned out so good (not weird at all, I promise!) .. It's so good that SF claimed it's "his favorite food" now, and trust me, his food standard is very, very high.

– Half tomato, cubed
– Half avocado (optional), cubed
– 1 strip bacon (or a little more if you love bacon), cut into pieces
– 1/4 onion, chopped into slices
– 2 1/2 cups rotini (spiral pasta)
– 3 tablespoon Cheese (those that you'd use for pizza topping)
– 1 teaspoon oil
– Water

– Mayonaise (preferably Japanese style)

– Fill sauce pan with water and add in the oil.
– Add rotini when water boils.
– Drain rotini, put aside.
– Place bacon in (the same) sauce pan and sauté in medium fire until cooked.
– Add in tomato, avocado and onions and switch to low fire. Sauté for a minute.
– Add in pasta, followed by cheese. Mix everything well.
– Serve hot (or at room temperature) with mayonaise.

This recipe is pretty economical and quick to make if you have to rush for 8 assignments in the next few weeks!

Recipe by _pdra.

Tuesday, July 28, 2009

Butter Muffins/Cup Cakes

Primary tools that you'll need:
– Medium or large mixing bowl.
– Large wooden spoon (for mixing).
– 12 hole (1/3 cup) muffin tray. (you will have to alter bake time if tray is of different size)
– Muffin/cup cake paper.

– 180g butter
– 1/2 cup (125ml) caster sugar
– A little less than 1/2 cup self-raising flour.
– 3/4 cup plain flour.
– 1 teaspoon vanilla essence
– 1/4 teaspoon bi-carb soda
– 1/2 cup milk
– 3 eggs

1. Preheat oven to 170ºC (338ºF). Place muffin paper in tray.
2. Mix all ingredients in bowl with wooden spoon. DO NOT use electric mixer.
3. Fill muffin tray with mix (about half full on each ones).
4. Bake for about 25 minutes.
5. Place muffin/cup cake on wire rack to cool.

Optional: Serve with icing sugar.

Goodness guaranteed, and I promise you that it's not way too sweet. Original recipe from Women's Weekly home baked muffins, pastries, cakes and biscuits, ingredients altered by _pdra.

Friday, May 22, 2009

Milk Tea

Serves 1

– 1x Dilmah or Lipton Ceylon Tea bag
– 2 teaspoon sugar
– 2 teaspoon condense milk
– Arnott's TimTam (original)
– Hot water

– Place tea bag in a cup (approximately 250ml). Add hot water.
– Add sugar in and stir.
– Add condense milk in and stir.
– Serve hot with TimTam!

Note: If you're not a huge fan of sweet milk tea just add 1 teaspoon of sugar rather than 2.

Recipe by _pdra and family.

Sunday, April 26, 2009

Thai Coconut rice

- 2.5 cups rice
- 1 cup (250ml) coconut milk
- 50ml water
- 4 teaspoon sugar
- Lime leaves (cut into smaller pieces)

- Place rice in rice cooker pot and wash them.
- Add coconut milk and water, followed by sugar and lime leaves.
- Stir, cover rice pot.. And then cook.
- When rice is cooked, do not remove cover for about 5 - 10 minutes.
- Serve hot (with Thai green or red curry)!

Nutella Muffins

Nutella muffin.

IMPORTANT: Use a 12-cup, 80ml muffin tray.


- 2 cups self-raising flour
- 1/2 cup caster sugar
- 3/4 cup milk chocolate chips (Nestlé)
- 1/3 cup cocoa powder (Nestlé)
- 1/2 cup pistachios (chopped coarsely)
- 60g melted butter
- 3/4 cup Nutella
- 1/3 cup milk
- 1 egg, lightly beaten
- 200ml light sour cream


- Preheat oven at 200ºC.

- Add in dry ingredients.

- Stir in all other ingredients.

- Place muffin cups in muffin tray and fill mixture (about 1/2 - 3/4 full each).

- Bake for 25 minutes.

- Place cooked muffins onto wire rack to cool.

- Store in an air tight container/ziplock bag in fridge for up to 5 days.

*Note: I kind of forgotten to add in an egg the last time I bake and it tasted just as good. :)

Recipe coutesy to one of Women's Weekly recipe book. Ingredients altered by

Sunday, March 29, 2009

Easy-to-Make Butter Cookies

Butter cookies. Makes approximately 75

- Electric mixer
- Large mixing bowl
- Measuring cups: 1/2 (125ml) or 1 cup (250ml)
- Sieve (for the flour)
- Spoon (for scooping up the butter from container)
- Baking paper

- 1 cup butter [2 teaspoon more if you like buttery butter cookies]
- 1 cup caster sugar [or 1/4 less if you are not a sweet tooth]
- 3 cups flour
- 2 eggs

1. Preheat oven to 190ºC (374ºF).
1. Beat butter with electric mixer on a large mixing bowl.
2. Place caster sugar in and mix until dissolved. At this point the mix should appear fluffy.
3. Crack eggs into the mix and beat thoroughly.
4. Sift flour into the mix. Beat until flour dissolves into mix.
5. Roll up mix into a whole block. Place in refrigerator for 10 minutes.

6. Place baking paper on tray. Feel free to shape it in anyway you like but keep the thickness to a minimum of 0.5cm and maximum of 1cm.
7. Bake for 10-15 minutes. Cool on wire rack. Repeat step 7 for 1-2 times.


_pdra says, "I can guarantee the quality of this recipe! It's my top favorite things to make right now and I can finish baking these within 1.5 hour!"

Recipe not originally but altered and written by _pdra.