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Baked Potatoes with Butter and Parmesan

Potatoes are relatively cheap and it's a staple food for most of American .I preferred to use Russet Burbank potatoes or Russet from Idaho because it's has starchy and creamy texture and easily to cook..Hubby loves potatoes but I run out of idea how to cook his dinner..or side dishes..Actually I peeled and cut these batch of potatoes for making soup but end up baking this batch of potatoes for his dinner.Hubby gave a thump up said it's very tasty and good!! If you are looking for potatoes side dish,you might want to try this simple and easy potatoes dish!!

5 medium size Idaho potatoes,peel and cut quarter
2 tbsp butter
1 tbsp seasalt
1 tsp ground pepper
some Parmesan cheese ,for sprinkle
handful cilantro or Italian parsley ,chopped
1:Preheat oven to 375 F.Prepare a baking dish with aluminum foil,combine cut potatoes with butter ,ground black pepper and sea salt well.
2:Bake potatoes for 35-40 minutes or until lightly golden brown.Then sprinkle with some Parmesan cheese and Italian parsley.
3:Serve warm as side dish.

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Perfect Panna Cotta Recipe From David Lebovitz

I been longing to make Panna Cotta for a while but didn't make any effort until now..Whenever I blog hopping I see this dessert pop out all over some famous blog and food site..Since berries and mango are on sale and abundant now,why not now right? Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian phrase which literally means "cooked cream", it generally refers to a creamy..Before I make this dessert,I thought this dessert involved alot of work but to my surprised ,this dessert is amazing easy and simple to prepared!!

For Upper Layer Adapted from David Lebovitz Perfect Panna_Cotta

4 cups or 1 liter heavy cream (or half-and-half)I used heavy whipped cream
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

For Bottom Layer
2 cups mango puree( I used fresh mango )
1/2 cup sugar
1 packet powdered gelatin
For Bottom Layer:

1:Prepare 8 clean glasses,set aside.Puree mango with sugar,if necessary add in 3 tbsp water.
2:Sprinkle the gelatin over the mango puree in a bowl and let stand 5 to 10 minutes.
3:Divide the Mango mixture into the prepared cups, then chill them until firm.

For Top Layer:
1: Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
4. Divide the Panna Cotta mixture over the mango layer into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. If you're pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding
5:Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
This glass is without mango puree
this dessert is great to ideal to serve at any party

You can use any fruit at the bottom or can leave without.Some people prefer to have fruit glaze on the top..

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Bacon Pizza Recipe from "The Bon Appetit"

Hubby and Mishu loves pizza very much.They both can eat pizza everyday.Unfortunately I'm not a pizza person,I'm still a rice or noodles person.I make pizza for them almost weekly. Recently I bought "Bon Appetit" cookbook at discount store..I found few pizza dough recipe in that cookbook..I altered the topping given to my own favourite topping and changed the grilling method on open grill to oven.I also used my bread maker to mix the dough instead of kneading with hands.So for now I already tried one of the dough recipe and found it's quite good!! If your family love pizza like mine,why not try to make your own pizza at home? Ingredients:
1 cup warm water(105 F-115 F)
1 tbsp sugar
1 envelope dry yeast( I used instant active yeast)
3 tbsp olive oil
3 cups or more all purpose flour ( I used bread flour)
1 1/2 tsp salt

1:Combine 1 cup warm water and sugar in processor.Sprinkle yeast over;let stand until yeast dissolves and mixture is foamy,about 10 minutes.
2:Add oil,then 3 cups flour and salt.Process until dough comes together,about 1 minute.
3:Turn dough out onto floured work surface.Knead until dough is smooth and elastic,adding more flour by tablespoonfuls,if dough is sticky ,about 5 minutes.
4:Lightly oil large bowl,add dough and turn to coat.Cover bowl with plastic wrap,then clean kitchen towel.Let stand in warm draft-free area until dough doubles in volume,about 1 hour.
5:Punch down dough.Knead dough in bowl until smooth,about 2 minutes.Spread dough over brick pan .Cover loosely with towel and set aside until double in volume.
6:Spread your favourite topping on the dough: Spaghetti /tomato sauce,shredder cheese and bacon..
7:Bake at 375 F for 30 minutes or until lightly brown.Sprinkle with Parmesan cheese and serve warm.
I used Breadmaker,so I dump everything(ingredients) in the mixing pan and press dough function to let the machine knead and proof the dough until the cycle finished.

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Butter Buns

I love butter flavor ,mostly I used butter for my cooking or baking. Whenever butter on sale I'm sure grab few boxes for storage.Usually I will get unsalted butter in stick. I guess because mostly I used it for baking so unsalted butter is more suitable. This time I infused butter with sugar into the bun,so I called Butter Bun!! This Butter Buns is really good to eat as breakfast or snack with a cup of coffee or tea..If you like soft and moist bun,you must try out this recipe!!.Previously I used this recipe for HOT DOG Bun!!! But this time I converted and adapted the original recipe for this Butter Buns!!

300g bread flour,sifted
1 tbsp instant dried yeast
1/2 cup granulated sugar
1 tsp salt
2 tbsp unsalted butter (room temperature)
250 ml whole milk
1 egg

1 stick (8 tbsp) butter,soften and mix with
4 tbsp granulated sugar
*chill it in the fridge for 1-2 hours before use*

1 egg,lightly beaten
2 tbsp water
2 tbsp sesame seeds

Method For Bread Machine:

1:Measure and sifted flour,salt and sugar in a medium bowl .
2:Place milk + egg and butter first in BM container,then add in flour mixture.Lastly add in instant yeast.Then press the key function on *Dough* .Or you can dump everything in the baking pan,then press dough and then start cycle.
3:Let's the BM mix and knead the dough until the cycle finish with "beep" then the BM start proofing the dough for the next cycle.
4:Remove the dough when proofing cycle finish,then punch down the dough to release the air.Knead the dough a couple of times,then divide the dough into 12 pieces,about 80 gm each.
5:Roll the divided roll into ball shape.Flatten and roll the dough into round shape.Wrap the dough on your palm,then fill with 1 tbsp butter filling.Shape the dough into rounds again.Then place the butter dough on a muffin lined cup.Keep repeat the same procedure until the dough finish.
6:Cover the shaped dough with a piece of damp cloth or damp paper towel and leave aside to rise until doubled size.
7:Pre-heat oven to 375 F. Brush egg wash on top of the round dough before sprinkle with some sesame seeds on the top. Bake for 15-20 minutes or until lightly golden brown.
8:Remove from oven and let's cool 5 minutes before serve warm.


If you're looking for kneading method,please refer HERE!!

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Matcha (Green Tea) Kuih Bahulu

Kuih Bahulu is almost similar with Madeleines.Both these cake needs their special mould to bake .Kuih Bahulu is usually baked during the festive seasons . As they said this cake texture is between cake and cookies. Check out my first Bahulu post HERE!! This time I used Green Tea powder or it's called Matcha powder to baked Kuih Bahulu..Honestly I still prefer the original Bahulu flavor..Anyway,it's no harm to try something new,right?
5 large eggs
3/4 cup granulated sugar
1 cup all purpose flour
2 tbsp matcha powder
1/4 tsp baking powder
1/2 tsp vanilla essence
2 tbsp butter,softened
1/4 cup cooking oil for brushing

1:Preheat oven at 400 F .Lightly grease the bahulu moulds with cooking oil and place them in a preheated oven .Sifted flour and baking powder in a bowl,then add in matcha powder,set aside.
2:Meanwhile beat eggs ,butter and sugar at high speed until frothy.The mixture must be creamy and fluffy.Add in vanilla essence.Then reduce the speed before add in flour mixture little by little.Mix well.
3:Scoop batter into the moulds using tablespoon,about 3/4 full of the mould.Bake for 10 minutes or until golden brown.(Again depend on your oven temperature.
4:Remove mould from oven,use bamboo stick to remove the cake from the mould.
5:Serve warm or let's it cool completely before store in air tight container.
I found this Bahulu which I added with matcha powder is quite dry not spongy like the original flavor.Maybe I should add more butter or oil into the mixture when mixing with matcha powder. I have the same problem when I used matcha powder for my chiffon cake.Will try out again soon!!

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Soft and Moist Fried Donut

I was looking for soft and moist donut recipe for awhile: I search the recipe from my baking books and online .At last I found the recipe at secretdonutrecipe !! I like my donut soft and moist and this recipe is quite good .I adapted the original recipe slightly to suit me..If you are looking for the method ,step to step and instruction how to make this delicious donut,hop over to secretdonutrecipe..
2 cups of all purpose flour (I used bread flour,sieved)
1/2 cup of warm mashed potatoes (I used dried mashed potatoes)
1/2 tsp of salt
1/4 cup of sugar
1 cup warm milk
5 tsp Instant Active Dry Yeast ( 2 envelope)
2 tbsp oil

For Topping:
2 tbsp cinnamon powder
1/2 cup granulated sugar

Method:(I used Breadmaker)

1:Combine all ingredients in breadmaker,then press the key function on *Dough* .
2:Let's the BM mix and knead the dough until the cycle finish with "beep" sound then the BM start proofing the dough for the next cycle.
3:Remove dough from BM,dust some flour on the surface if necessary.Use rolling pin to roll the dough out to 1 1/2 inch thick.
4:Use donut cutter or round cookies cutter to cut the dough shape out.If you use cookies cutter to cut the outer round shape,then use pipping tip to cut the hole out. If you don't have pipping tip,try to be creative, use anything small and sharp to cut the hole.
5:Place the cut donut on large baking tray. Cover the donuts and let it rise until it almost doubles in size.
6:Prepare oil in fryer at medium heat,deep fry donut rings on both side until golden brown.Dish and drain on a paper towel ,set aside.
7:Combine cinnamon powder and sugar together in a large bowl.Roll fried donut into the cinnamon mixture,then serve.
if you're looking for kneading method,please refer to "SecretDonut Recipe "site.
You can use any topping you like...vanilla ,strawberry or chocolate glaze.

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Banana Chiffon Cake

I love baking chiffon cake. I think to give friends and family a home baked chiffon cake as gift is priceless!! So whenever I bake chiffon cake,I will tried any new flavor that suitable for this type of fluffy and spongy cake. Beside new flavor, I tried to modified the recipe abit. This time I reduce the flour and egg yolk.The result is really beyond my expectation!! If you like spongy,fluffy and soft chiffon cake,you might like this recipe!! Actually it's not really hard to bake chiffon cake once you capture the technique and method! Good Luck!
Ingredients :(A)
1 1/2 cups of all purpose flour
1 tbsp banana essence*optional*
1 large over ripe banana or 2 small over riped banana,mashed till fine
1 tsp of baking powder
1/4 tsp of salt
1/2 cup of sugar

5 extra-large egg yolks
3/4 cup orange juice
1/2 cup of vegetable oil
1/2 cup of sugar
6 extra-large egg white
1 tsp of cream of tartar

Pre-heat oven to 325 degree F
1) Sieve all the (A) ingredient in a mixing bowl until well combined.
2) Mix ingredient (B) until well blended and then add in ingredient (A) until smooth.
3) Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4) Pour batter into 1 x 3 inch mini tube pan and a un-greased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
6) Cut the cake for 12 pieces or your desire size and serve.
This recipe I baked 1 x 3.5 inch Mini Angel size pan and I x 10 inch Angel Tube Pan size.
Must use over riped banana for this chiffon cake and make sure to mash banana until mushy and fine before mix with other ingredients.

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Roast Pork Loin with Asparagus,Mandarin Orange and Mozzarella Cheese

These day pork loin is always on sale at every local supermarket ,a pound as low as $1.49!! I bought a block of vacuum pack pork loin and plan to roast it with mozzarella cheese and asparagus. For an inexpensive, yet elegant meal, cooking pork tenderloin is hard to beat..I used meat tenderizer to tenderizer the pork loin then rubbed with salt and pepper before butterfly and wrapped with asparagus,mandarin orange juice and mozzarella cheese. If you like stuffed pork ,chicken or beef,you might like this roast pork loin with cheese too.. This pork loin is full of flavourful Mandarin Orange and creamy mozzarella cheese.

1 whole pork loin,remove excess fat and tenderise with meat tenderizer,about 7 lbs

2 tbsp sea salt

2 tbsp ground pepper

1 lb asparagus,wash and drained

32 oz Whole Milk Mozzarella Cheese,cut strip or oblong shape

2 nos mandarin oranges,cut halves

Glaze or Sauce

1/2 cup honey mustard

1/2 BBQ sauce

2 tbsp Worcestershire sauce

2 piece Mandarin orange ,juice extract
2 tbsp corn flour+ 2 tbsp cold water dissolved


1:Remove pork from vacuum pack,remove excess pork fats,then use a sharp knife to butterfly the meat.Use a meat tenderizer to pound the meat,then rub with ground pepper and seasalt.

2: Place asparagus in the center of the pork,then place oblong shape mozzarella cheese on top of the asparagus. Fold the butterfly pork loin from inside out in oblong shape.Use a butchers twine (food safe cotton string) to tie the rolled up pork loin,then squeezed Mandarin orange juice all over the pork.Use thick aluminum foil to wrapped the pork loin again.

3: Place pork loin in fridge for 6 hours or longer for the seasoning to absorb into the pork.

4:Preheat oven to 375 F. Unwrapped the aluminum foil on the top,bake the pork loin for 45 minutes,then turn pork loin again,bake the other side for another 45 minutes to 1 hour.

5:Meantime, use a small pot ,combine honey mustard,BBQ sauce, Worcestershire sauce ,corn flour dissolved and extract mandarin orange juice over low heat.Stir the sauce until well combine and thicken.

6:Remove pork loin from oven ,cut the string and cut the pork 2 inch each. Place cut pork loin on a plate and glaze with the sauce on the top.Serve warm as main dish.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.