Honey Soy Chicken Wings

Another easy dish when I do not feel like making anything fancy. It is quick and simple.

Marinade chicken wings with Honey and Soy Sauce and a dash of pepper. I left this to marinade in the fridge for more than 5 hours. I think it will be much better if left overnight.

Came back from work, pre heat the Air Fryer, pop half of the chicken in and fry for 15-20 minutes. I did the first batch for 20 minutes and it turned rather black. Second batch was placed in the fryer for only 17 minutes and it was cooked perfectly . Also sprinkle some olive oil before frying. That's all the oil used in this chicken wings.

I used to bake this in the over at 180C for around 35-30 mins. It works as well but i think the Air Fryer makes it taste more delicious.

Served with white rice.

Stri Fry Beans with Black Bean Garlic Sauce

Simple weekday stir fries.

A packet of long beans

A tablespoon of black bean and garlic paste

Chopped up 3 cloves of garlic.

I cooked the beans in hot water first so it will cook faster when i stir fry the other stuff.

Once beans turned green,take them out.

Throw some garlic into a pan, stir fry till it is fragrant then add the paste then the beans. Quick and yummy.

Quiche with Caramelized Onions, Sun Dried Tomato and Ham

I have been baking the whole day today. Inspired by a recent snack I had and just wanted to have a go at making this quiche. I am never a fan of quiche but this one with caramelized onions, together with sun dried tomato just make it taste so yummy.

Recipe:

- Eggs

- Milk

- Shortcrust pastry (stored bought)

- Sun dried tomato

- pieces of ham

- Red onions and white onions

- Spring onions

- Tasty cheese

- chia seeds (optional)

- Salt and pepper

I didn't measure or keep track with the amount. Just mix and go. I made quite alot but i think you can start with just 3 eggs.

I caramelized a mix of red an white onions. Added salt, sugar, Lea and Perrins and balsamic vinegar at the end. This took around 45 minutes for the onions to be nicely caramelized.

I had alot of technical issues with the pastry. First i was running out of time and pastry was hard. It keeps breaking. Second, i couldn't get the right shape to fill in the 12 piece muffin tray. In the end i found the right cup to help me with the cutting.

Third, i wanted to blind bake my pastry so they will be crispy, i tried to do this and they all puff up. I then use rice to hold them down and they got way too time consuming to individually prepare. So i just fill up the crust with the filling without blind baking in the end.



These are all the ingredients used for this quiche. you can use almost anything in quiches.

I placed the caramelized onions at the bottom, springle with some ham and sun dried tomatoes, then the spring onions then the egg+milk mixture. I then added the tasty cheese on top and sprinkle some chia seeds over them. 

 This is how the first few batch without chia seeds

And these are the final few with chia seeds. You can't taste them but they are good stuff.



Tomato Chicken with Basil and Zuchinni

Adapted from :
http://menumusings.blogspot.com.au/2013/04/tomato-basil-chicken.html

Ingredients: (4 servings)

• 2 chicken breasts
• kosher salt and black pepper
• 2 Tbsp extra virgin olive oil
• 2 cups chopped fresh tomatoes
• 2 tsp minced fresh garlic
• 4 Tbsp cold butter
• 1/2 cup fresh basil, chopped
• freshly grated Parmigiano reggiano cheese, for garnish

Written Directions :

Season chicken breasts with kosher salt and fresh cracked black pepper. Add a couple of tablespoons of extra virgin olive oil to your skillet. This may seem like quite a bit, but it will form the base for the sauce. While waiting for the oil to heat up, go ahead and get your water going for the pasta. When the oil is HOT, add the chicken breasts. After about 4-5 minutes, the chicken breasts should be ready to turn. 

After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up. Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce. Now give it all a good stir so all those flavors will marry together.
When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now. At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias. Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce. Top with more fresh basil and freshly grated Parmigiana reggiano cheese.
 

I tried this recipe yesterday. The flavour is really great and tasty.

I tweaked it alot. I used 3 chicken breast with skin on. It took longer to cook as the chicken breast were massive.

I also used white wine to enhance the flavour and create more sauce. I also added zucchini in this dish and added 3 teaspoon of garlic instead of 2 from the recipe.

 Verdict: super yummy. I love the garlicky taste and the basil from our garden. Truly a keeper.

I also use macaroni instead of spagetti. As requested from the kids. Mix of wholemeal and normal elbows.

Beef Balls and soup

Easy soup on Fridays.

 Minced some spring onions and kale together with garlic and seasoning. Mixed together with 500gms of minced beef.

Soup is just made from pork bones, carrot, dried oysters and slow boil for an hour. Throw in the meatballs to cook in the soup and separately cook the noodles.

serve while it is hot.

Pickled Cucumber

Adapted from:http://www.recipegirl.com/2012/01/23/cucumber-salad/

Ingredients:

1 cucumber (about 8 ounces- or 250 grams)
1 teaspoon salt
2 teaspoons granulated white sugar
2 teaspoons Chinese rice vinegar

Directions:

1. Rinse the cucumber thoroughly with cold running water.
2. Cut off the ends of the cucumber and discard. Quarter the cucumber lengthwise. Slice off the seeds and discard. Slice the cucumber diagonally into pieces, each about 1/2-inch wide.
3. Transfer the sliced cucumber to a bowl and sprinkle salt over. Stir and then let the salted cucumber sit at room temperature for 30 minutes. Drain the liquid from the bowl, rinse the cucumber and drain again. Transfer the cucumber to a plastic bowl (with a matching lid).
4. Add sugar and vinegar to the cucumber in the bowl. Place the lid on top and shake it to combine. Refrigerate the cucumber salad for at least one hour before serving.

Pickled Green Chillies

Adapted from : http://rasamalaysia.com/pickled-chilies/



Ingredients:
4 oz. green chilies (discard the seeds and sliced into pieces)
1 cup Chinese rice vinegar
1 teaspoon salt
1/2 teaspoon sugar
1 cup water (boiled)
Method:
Prepare the green chilies and transfer into a small bowl. Bring the water to boil and transfer it to the small bowl. Let the chilies sit in the boiled water for about 10 seconds. Drain and discard the hot water.
In the same bowl, add in the rice vinegar, salt and sugar. Stir to blend well. Transfer everything into a small glass container or canister jar and leave it overnight in the fridge. The pickled green chilies will be ready overnight.

Bechamel Sauce

 Adapted from:

http://www.recipecommunity.com.au/recipes/french-bechamel-sauce/82101

Ingredients

1 litre(s)

Béchamel Sauce, French

90 grams plain flour
60 grams Butter
750 grams milk
1 level teaspoon salt
white pepper, ground, To taste
pinch grated nutmeg,, optional

Preparation

French Bechamel Sauce

Put all the ingredients in the TM bowl & cook 7 mins/90C/speed 4.

Doritos Chicken Nuggets

adapted from:
http://www.theblackpeppercorn.com/2013/04/doritos-crusted-chicken-fingers/

Ingredients

• 4 boneless skinless chicken breasts
• 1 large bag of Doritos, nacho flavor (or flavour of choice)
• 2 cups buttermilk
• 2 cups flour
• 1-2 tsp cayenne pepper (optional)
• 4 eggs
• cooking spray, optional

Instructions

1. Cut the chicken into thin ½ inch strips.
2. Place the chicken in a bowl and pour in the buttermilk. Stir so the chicken is coated in the buttermilk. Cover the bowl and place in the fridge for about 2 hours.
3. Using a food processor, crush the Doritos so that they are a texture similar to panko or coarse bread crumbs. Set aside in a large bowl.
4. Place flour and optional cayenne pepper in one bowl and eggs in another. Whisk the eggs so that they are well scrambled.
5. Preheat oven to 400F and spray a baking sheet with cooking spray.
6. Set up the four bowls in order: 1. bowl with the chicken, 2. bowl with the flour, 3. bowl with the beaten eggs, 4. bowl with the crushed Doritos.
7. Using a fork, lift out a few chicken strips and let excess buttermilk drain off. Place them in the flour and dredge them in so they are all coated in flour. Lift the chicken strips out of the flour and shake off any excess. Place them in the egg wash and turn them so they are evenly coated in egg. Lift them out of the egg and then dredge in the crushed Doritos. Place the coated chicken fingers on the baking sheet. Do this with the remaining chicken strips.
8. Bake in the oven for 15-20 minutes, turning halfway through.
9. Serve with buttermilk ranch dip, bbq sauce or your favorite dip.

Philadelphia Lemon Cheesecake

http://www.thermomix-recipes.com/2010/11/philadelphia-lemon-cheesecake-with.html

Ingredients

For the base
- 250 g of Biscuits
- 125 g of Butter

For the topping
- 3 Eggs
- 200 g of Sugar
- 350 g of Philadelphia Cheese (or other fresh cheese)
- 2 spoons of Lemon Juice

How to prepare Philadelphia Lemon Cheesecake

Put the biscuits in the mixing bowl and grind. 6 Sec. Speed 5.

Add some seconds speed Turbo if needed, it depends on your biscuits ;-)

Add melt butter. 15 Sec. Speed 6.

Put his mixture in a baking pan diameter 24 cm, make compact. Let sit in the fridge.

Meanwhile, prepare the topping.

Without washing the Thermomix bowl, insert the butterfly and add eggs and sugar. 3 Min. Speed 4.

Remove the butterfly, add Philadelphia cheese and lemon juice. 35 Sec. Speed 5.

Pour this mixture on the biscuits base.

Bake at 180°C for 40 Min.

Once it is cooked and cooled, you can dress it with fruits or gelatine like a tart, or with jam! According your taste.

No Baked Lemon Cheesecake

http://goodfoodshared.blogspot.com.au/2011/12/luxury-lemon-cheesecake.html


Ingredients
200g Digestives biscuits, crushed
100g Butter, melted
400g Full fat cream Cheese
150ml Whipping cream
1 lemon, juice and rind
100g Caster sugar

Topping
150ml boiling water
6 Squares of lemon jelly

Method
Melt the jelly and set aside to cool.

 I sometimes use my stand mixer to crumb the biscuits or place in a bag and bash with a rolling pin, add the melted butter.

Mix thoroughly, tip the biscuit mix into a deep 20cm round loose bottomed tin, smooth out the base firmly with the back of a spoon and chill or freeze for 20 minutes.

Meanwhile mix the remaining ingredients together with in a stand mixer or a hand mixer on high until it forms a stiff peaks.

Spread the lemon cream over the base.

Smooth the top and pour or spoon the cooled jelly gently over the cheesecake up to the rim of the tin and until the whole surface of the cake is covered and chill for 6 hours or overnight. To remove the cheesecake, easy does it is the key here. Heat a sharp knife in a mug of boiling water.

If you rush this stage you will get a jagged edge to the jelly and it wont have the professional finish. Slowly ease the knife around the edge.

No Bake CheeseCake

adapted from:
http://cooking.storyofbing.com/2011/07/strawberry-jelly-hearts-cheesecake/

Ingredients
For the crust -
300g digestive biscuits
150g melted butter
For the cheesecake layer -
500g cream cheese (placed in room temperature for 2 to 3 hours to soften)
1 & 1/2 tablespoons gelatin powder
1 & 1/4 cups boiling water
2/3 cups sugar
1 teaspoon vanilla extract
About 10 to 12 strawberries
For the jelly layer -
160g strawberry flavoured jelly
1 & 1/2 cups boiling water
1 & 1/2 cups cold water
Method
Place 150g of butter in a oven proof bowl.
Cover the bowl loosely with cling film wrap or use a microwave oven food cover. Microwave for 30 to 40 seconds at high till butter is melted.
Dip a brush into the melted butter and butter a large rectangular pan generously. I used a 13 X 10 X 2 inch glass pan.
Note: You can line the pan with a large piece baking paper. This will make removal of the jelly hearts from the pan alot easier. And you wouldn’t have to worry about the crust sticking to the base of the pan. If you line the pan with baking paper, butter the baking paper all over as well. For photography purpose, I’ve eliminated the baking paper.
Use digestive biscuits for the base.
 Place 300g of digestive biscuits in a food processor.
 Process till they become fine crumbs.

Place the crumbs in a large bowl and add the melted butter.

Stir well to combine.

Place the biscuits-butter mixture in the pan.

Using a potato masher or a large glass with a flat surface, pack the mixture tightly into the pan.

Once the crust is made, place the pan in the fridge and chill until ready to use.

Add 1 & 1/2 tablespoons of gelatin powder in a bowl. Use the right amount of gelatin, else the cheese layer won’t set.

Add 1 & 1/4 cups of boiling water to the gelatin powder.

Stir well till all the gelatin has dissolved. Set aside to cool.

Place 500g of cream cheese in a large mixing bowl.

Add 2/3 cups of sugar.

Using an electric whisk, combine the cheese and sugar. The cream cheese must be soft otherwise it will be very hard to mix here.

Whisk till the mixture is light and fluffy.

Add 1 teaspoon of vanilla extract to the cream cheese mixture.

Add the cooled gelatin mixture a little at a time. Whisk well to combine.

The finished mixture should be a runny smooth liquid. Like a milkshake. If there are lumps, run the mixture through a sieve.

Remove the pan from the fridge. Using a fork, prick holes all over the biscuit base.

Pour the cream cheese mixture on to the biscuit base.

Let the mixture rest in room temperature for about 10 minutes.

In the meantime, cut the strawberries. Cut them first in half. Look for the thicker side and cut lengthwise across it so that each strawberry heart is thick. Then at the top of the strawberries, slice off the white tops with the leaves and cut a deep V in the centre.

Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently. If the strawberries don’t sink in, they will float up in the jelly layer later.

Space the strawberries 1 inch to 1.5 inches apart.

Cover the pan with cling film wrap.

Place the pan in the fridge. Chill for at least 4 hours or overnight. If the cheese layer is not well chilled, the cheese will disintegrate when the jelly layer is added.

Use strawberry jelly powder to make the top layer.

Place 160g strawberry jelly powder in a bowl.

Add 1 & 1/2 cups of boiling water.

Whisk well till jelly powder has dissolved.

Add 1 & 1/2 cups of COLD water. Mix well.

Ensure that the jelly-water mixture has cooled. If the mixture is still hot, it will melt the cheese layer and cause bits of cheese to float in the jelly layer. Gently pour the cooled mixture over the cream cheese layer.

Pour just enough jelly to cover the strawberries.

Cover with cling film wrap again.

Chill for at least 4 hours.

Use a sharp knife with a thin blade to cut the jelly hearts. Prepare a large jar of boiling water. Dip the knife into the water. Wipe it off and cut. Repeat that with every cut to get a nice clean cut with no crumbs sticking at the sides.
If you lined the pan with baking paper, the crust should not stick to the pan. If you didn’t line with baking paper, set the pan on a hot/warm surface for a few minutes before removing the jelly hearts. The heat will warm the butter at the base and make it easier to remove the jelly hearts.
Cut into nice small pieces of jelly hearts cheese cake.

My alternative for the base - adapted from http://honeybeesweets88.blogspot.com.au/2009/05/no-bake-mango-cheese-cake.html

Ingredients for Mango Cheese Cake:
Cookie Base:
150g digestive biscuits, crushed
50g toasted cashew nuts, chopped fine100g melted butter

Thermomix Banana Nut Loaf- Another version

Adapted from:
http://www.whyisthereair.com/2011/09/25/gone-bananas/

Ingredients230 g plain flour
3 tsp baking powder
½ tsp salt
¼ tsp ground nutmeg (I have used ground mixed spice)
100 g soft butter
150 g soft brown sugar
2 eggs
3 very ripe bananas, peeled and cut in chunks
50 g chopped walnuts (I either leave them out altogether or you can substitute hazelnuts)
Method

1. Butter a 900 g loaf tin and line the bottom with baking paper. Add all the ingredients except the walnuts to the TM bowl. Mix 30 seconds/Speed 5.
2. Scrape down the sides of the TM bowl with the spatula. Add the walnuts and mix 1 minute/Speed 2/Reverse Blade Direction.
3. Pour into the tin and bake for 1 hour at 180° C/350° F/gas 4. See Fast and Easy Cooking for Aga baking instructions.
4. Leave for 10 minutes to cool in the tin, then turn out onto a rack to cool completely.

Pizza Muffin

adapted from http://planningwithkids.com/2012/05/25/english-muffin-pizza/

English Muffin Pizza

Ingredients:

• 1 packet English Muffins
• 140 grams tomato paste
• 100 grams grated mozzarella cheese
• 100 grams grated tasty cheese
• 200 grams roast chicken cut up (approx)

Methods:
1. Heat grill on high.
2. Split English muffins using a fork and place face down on a lined tray.
3. Place tray under the grill and cook for a couple of minutes. (I cook ours just until I can start to see some colour appearing.
4. Take out from grill and turn over. Cook again for a couple of minutes, until they are lightly golden. I find by cooking this side of the muffin the tomato paste doesn’t just soak in quite so much and they hold better for lunch boxes.
5. Remove from grill and spread with tomato paste.
6. Add a small amount of mozzarella cheese to each muffin, then add the chicken and top with the tasty cheese.
7. Grill for a minute or two until the cheese has melted and started to turn golden.
8. Cool on wire racks.

I made this but with the following ingredients
- Olives
- Pineapples
- Roasted Chicken
-Tomato pieces
-4 blended cheese.
A method is the same and it is fast, easy and a hit with the kids

Thermomix Pizza Buns

Thermomix Banana Bread

adapted from http://www.food.com/recipe/thermomix-banana-banana-bread-322940

• 120 g butter
• 140 g brown sugar
• 2 eggs, large
• 4 bananas, very ripe
• 280 g flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 60 g nuts, chopped (optional)
• 120 g chocolate chips (optional)

Directions:

1. 1
   Preheat oven to 350 degrees F. Spray two small (mine are 8x3 in.) loaf pans with cooking spray.
2. 2
   Beat the sugar and butter together for 15 seconds on speed 4. Scrape down the sides of the bowl and add the eggs and bananas. Beat the mixture for 15 seconds on speed 5.
3. 3
   Add in the remaining dry ingredients and beat on speed 4 for 10 – 20 seconds, just until combined.
4. 4
   Pour the batter into the prepared pans and bake for 40 to 45 minutes.

Thermomix Quiona Bread

 Adapted from:
http://simonesthermomixessentials.wordpress.com/2011/07/21/thermomix-quiona-bread/


Quiona Bread
60 g organic quiona plus extra for sprinkling
60 g buckwheat
40 g linseeds
350 g warm water
350 g bakers flour
7 g yeast (one sachet)
10 g salt
20 g olive oil
Small handful sunflower seeds.
Place buckwheat, quiona and linseeds into mixing bowl and grind for 6 seconds on Speed 7.
Add warm water, bakers flour, yeast, salt and oil and mix for 6 seconds on Speed 7.  Knead for 2 minutes, Closed Lid Position on Interval Speed.  Add a few sunflower seeds in the last few seconds.
Wrap dough in ThermoMat and put in a warm spot for 40 minutes.  Knock down and mould into required shape before leaving to prove for another 20 minutes.  Meanwhile, pre-heat oven to 180˚C.
Brush top of loaf with oil or water, sprinkle with quiona seeds and bake for 40 minutes.  Allow to cool before slicing.

Oatmeal Millet Cookies

Adapted from: http://gratefultable.com/oatmeal-millet-cookies-aka-bird-seed-cookies/

My all time favourite recipe.

I usually tweak it by omitted walnuts but using almonds and i always use chocolate chips.

I also cut the sugar down to a cup only.

INGREDIENTS

• 1 2/3 c. plus 3 c. oatmeal
• 1 c. millet
• 1/2 c. sunflower seeds
• 2 c. chopped walnuts
• 1 1/2 c. brown sugar
• 1 c. butter
• 1 tsp. vanilla
• 2 eggs
• 1/2 c. raisins
• 1/2 tsp. baking soda
• 1 tsp. salt
• Optional: 1 c. chocolate chips

PREPARATION

1. Toast 7-10 minutes at 350 degrees, until golden: > 1 2/3 c. Oatmeal > 1 c. Millet > 1/2 c. sunflower seeds > 2 c. chopped walnuts
2. Beat in a mixer until light: > 1 1/2 c. brown sugar > 1 c. butter > 1 tsp. vanilla > 2 eggs
3/ Add the following dry ingredients to a big bowl and mix: > 3 c. oatmeal, processed into flour in processor or blender > 1/2 c. raisins > 1/2 tsp. baking soda > 1 tsp. salt
4. Add remaining ingredients to the big bowl also, mixing again: > Toasted ingredients, cooled off > Creamed ingredients > Optional: 1 c. chocolate chips
5. Scoop 1oz.-size scoops onto parchment sheets (or lightly-oiled cookie sheets), 12 per sheet, flattening before baking at 350 degrees for 12-15 minutes. Loosen from sheet while still warm, as they tend to stick otherwise.

Celeriac Chips

I tried this celeriac chips from a recipe online. It is basically the same steps as making potato chips. even look the same but it is much healthier. I need to blanch the celeriac for a few minutes then coat with oil and stuck it in the air fryer for a good 20 minutes. It is rather soft and not as crunchy as potatoes. Kids still ate it and say it was fine but potatoes are better. I think it is super yummy. I just love the texture and the taste of celeriac.

Stir Fry Fish With Ginger Scallion

Adapted from: http://rasamalaysia.com/ginger-and-scallion-fish-recipe/

Ingredients:
10 oz. Basa fish fillet (cut into pieces)
2-inch ginger (skin peeled and cut into thin slices)
2 stalks scallion (cut into 2-inch lengths)
1 1/2 tablespoons oil
Sauce:
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon corn starch
1 teaspoon sugar
1/4 teaspoon sesame oil
3-4 tablespoons water
Salt to taste
3 dashes white pepper powder
Marinade:
1 teaspoon corn starch
1 teaspoon Shaoxing wine
Method:
Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.
Heat up the wok with cooking oil. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic and add in the fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add in a little water. Add in the chopped scallions and do a few quick stirs, dish out and serve hot.