Spicy Chicken Pasta

It's time to say Goodbye Curtis! at I Heart Cooking Clubs (IHCC). We have cooked with Curtis for six months and it's time to change to another new selected chef. But we will definitely be visiting Curtis again in our Potluck Weeks. Our new selected chef for the next six months is Heidi Swanson, with vegetarian recipes. Please do join us, full details at IHCC, here.

To say Goodbye Curtis! I've made one of his many pasta recipes, Spicy Chicken Pasta. He made it with turkey and the dish is originally called Spicy Turkey Pasta. But minced turkey is not easily available here, so I have used chicken instead.

A simple and easy dish to cook. I have added about 1/4 cup of tomato puree which I wanted to use up. And have used more chilli flakes than the recipe calls for.


Spicy Chicken Pasta
(adapted from taste.com.au, Curtis Stone)
2 tablespoon olive oil
500gm turkey mince (I used chicken mince)
1 small brown onion, finely chopped
100gm semi-dried tomatoes, cut into thirds (from the deli)
1/2 cup water
1/4 teaspoon dried chilli flakes
80gm Mediterranean pitted olives, cut in half (from the deli)
400gm can whole peeled Italian tomatoes, finely chopped
350gm penne pasta
2 cloves garlic, finely chopped
1/4 cup tomato puree (my addition)

Heat olive oil in a large saucepan over medium to high heat. Brown turkey mince, breaking up any large chunks. Add onion and garlic and cook for 4 minutes, or until lightly browned.
Add semi-dried tomatoes, water, olives, dried chilli flakes and tomatoes. Season to taste. Simmer for 10 minutes, or until sauce has thickened.
Meanwhile, cook pasta according to packet directions.
To serve, toss pasta with sauce and divide evenly among 4 bowls.

I'm linking this post with I Heart Cooking Clubs, theme for this week

"Hoorio Curtis!" (Goodbye Curtis!)

Rum Sultana Pound Cake with Lemon Glaze

This week's theme at I Heart Cooking Clubs (IHCC) is "Finishing Touches!".  We are to "Make any Curtis Stone dish featuring or including some special finishing touches such as: a sprinkle of this, a dusting of that, sauces, dressings, croutons, condiments, or any other extras that finish your dish with flair!"

I've made Curtis Stone's Rum Sultana Pound Cake and the finishing touch is the Lemon Glaze. I love sultanas in bakes and I love using rum too, so I was looking forward to bake this!

The sultanas are heated over a low heat with some rum, just to a simmer, then left to cool. I love the aroma of the rum! As with the usual way of making a pound cake, the butter and sugar are creamed together, followed by the eggs, then the flour is mixed in, alternating with the buttermilk. The cooled sultanas with the rum is then added into the batter. Stir to combine and bake as directed in the recipe. I did reduce the sugar for the batter to only 3/4 cup and the sweetness works out great for me. I've increased the baking powder to 1/2 tsp. And since I've used salted butter, I have omitted the salt in the recipe.

Rum Sultana Pound Cake waiting for the Finishing Touch, the Lemon Glaze

Originally, the recipe uses lime for the glaze, but I already have some lemons, so I've used lemons instead.

Rum Sultana Pound Cake with Lemon Glaze

My lemon glaze is a little thin, as I have used only about 3/4 cup or icing sugar instead of the full amount of 1-3/4 cups. as I do not like to eat very sweet cakes. I did not measure the lemon juice and the rum. I just squeezed some lemon juice over the icing sugar and added a little rum. Mix and adjust accordingly to the consistency of the preferred glaze.

I usually like my cakes without any glaze or frosting, but there's always an exception! This cake is quite good. As with pound cakes, it has a dense texture, but soft and moist. The plump juicy sultanas are a pleasure to bite into, and the taste and aroma of the rum is wonderful. Two slices (one slice is not enough!) is lovely with a cup of warm tea. This cake tasted even better the next day!

Rum Sultana Pound Cake with Lemon Glaze
(recipe by Curtis Stone via taste.com.au)
Non-stick Cooking Spray
1 cup sultanas
1/2 cup plus 3 tsp Golden or Light Rum
1-1/3 cups plain flour
1/4 tsp baking powder (1/2 tsp)
170gm unsalted butter, at room temperature (salted butter)
1-1/4 cups caster sugar
3/4 tsp vanilla extract
1/2 tsp salt (omitted)
3 large free-range eggs
1/3 cup buttermilk
1-3/4 cups sifted pure icing sugar
5 tsp lime zest
7 tsp lime juice

1. Position the rack in the center of the oven and preheat the oven to 175C or 155C fan. Spray an 8 cup bundt pan with cooking spray.
2. Bring sultanas and 1/2 cup rum just to a simmer in a saucepan over medium heat. Set aside, stirring occasionally, until plump. Cool. Whisk flour and baking powder in a medium bowl to blend. In the bowl of an electric stand mixer with the paddle attachment on medium speed, beat butter, caster sugar, vanilla, and salt for 10 minutes, our until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low. Add flour mixture and buttermilk alternately in batches, beating just until blended. Stir in sultana mixture.
3. Transfer to prepared pan. Bake for 1 hour or until a toothpick inserted near the centre comes out with moist crumbs attached. Cool on a rack for 10 mins. Invert onto a plate or platter and remove the pan. Cool for about 30 minutes.
4. In a medium bowl, whisk icing sugar, lime zest and juice, and remaining 3 tsp rum to form a smooth glaze. Spoon over the warm cake. Serve warm or at room temperature.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

Finishing Touches

Stir-fried Sugar Snaps with Garlic

This week, at I Heart Cooking Clubs (IHCC), the theme is "Express Meals : 30 Minutes Or Less!" Made a vegetable stir-fry dish that takes only 15 minutes, from start to finish! 

If you are in a hurry to get dinner ready, and wanted a plate of veggie stir-fry, sugar snap peas will be the "snappy" veggie to prepare! They take only minutes to wash and string. Then it takes just a few minutes to stir-fry them. In Curtis Stone's recipe, he uses finely chopped garlic which is sauteed together with the sugar snap peas, then add in the rice wine and salt, cook for 2 minutes more until the sugar snap peas are crisp-tender. I have however, sauteed the chopped garlic till light brown and fragrant, then add in the sugar snap peas, stir for a minute, then add the rice wine and salt. Cook till bright green and crisp-tender, then transfer to a serving plate. I have scattered over the cooked snap peas, a full tablespoon of crispy fried chopped garlic which I always keep in a jar in my pantry, as I use it quite frequently in other stir-fry dishes. The crispy fried chopped garlic is so easy and quick to make. Simply chopped a few cloves of garlic, then fry in some oil until brown and crispy, which takes only a few minutes to brown. Drain the crispy garlic on paper kitchen towel, leave to cool and store in a clean jar. Use the fragrant oil as you would in cooking. 

Stir-Fried Sugar Snaps with Garlic
(adapted from "Relaxed Cooking With Curtis Stone")
Serves 4
1 tablespoon olive oil
1 pound sugar snap peas, strings removed
2 garlic cloves, finely chopped
3 tablespoons Shaoxing rice wine (yellow rice wine)
salt

Place a wok or a saute pan over high heat. When it is hot, add the oil and heat until it is very hot. Add the sugar snap peas and garlic, and toss lightly for 30 seconds. Add the rice wine and salt, and stir-fry for 2 minutes, or until the sugar snap peas and bright green and crisp-tender. Tranfer them to a platter and serve immediately.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

"Express Meals : 30 Minutes Or Less!"

Lemon Iced Tea

This week at I Heart Cooking Clubs (IHCC), it is "Special Edition : No Cook Challenge" theme. It is always hot and humid around here, so no cook challenge is a welcome theme indeed! For this special theme, we can use any recipes from any our previous featured chefs or our current featured chef. I've decided to use Curtis Stone's recipe, Lemon Iced Tea, which I've made a few times already.

The ingredients needed ; apple juice (no added sugar), herb tea bag, lemon juice and lemon wedge, and some water. No heat required! I've used mixed apple cranberry juice. For the tea bag, I've used lemon myrtle herb tea bag.  

So simple : mix everything in a glass, leave to infuse the tea bag for about 5 minutes or so.

Remove the tea bag and enjoy sips of this delightful tea drink. This is refreshing, makes a great thirst quencher on hot days!

 Sometimes I drink it warm, but most times times I've added ice cubes. And I've even added a tablespoon of honey on days that I want a sweet tea! 

Lemon Iced Tea
(adapted from coles.com, recipe by Curtis Stone)
100nml apple juice (with no added sugar)
100ml water
1 herbal tea bag (lemon soothers give a nice aroma)
1 squeeze lemon juice and lemon wedge

1. Place all ingredients in glass, then let tea bag infuse.
2. Serve immediately.

(p/s : recipe is no longer available at coles.com)

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

"Special Edition : No Cook Challenge"

Spiced Chicken Rice

It's "Herbalicious!" week at I Heart Cooking Clubs (IHCC). I've made Curtis Stone's simple fried rice dish with fresh green coriander as the herb of my choice for this week's theme. Coriander greens is one of my most favourite herb. I love it in most dishes. My coriander plants has gone past their productive stage and now I have new seedlings growing, hopefully will be able to enjoy the fresh leaves in a few weeks time. So for the time being, I get my "coriander fix" from the morning market. 

A couple of changes I made was to use chicken breast meat instead of thigh fillet as that was what I had in my freezer. I have marinated the sliced chicken breast meat with about a tablespoon of cornflour, so that the meat would stay tender without drying out. I did not have any green beans, so I've replaced with one medium onion, chopped. 

One of the few pots of spring onions in my garden.

The spring onions used are from my garden pot. I was wondering whether is spring onion considered a herb? Just a thought! I was googling for info from the internet and it is considered mostly as a veggie, but there's a link here which states that it is a leafy herb. Veggie or leafy herb? What do you think? I have always considered it a kind of herb. Whatever it is, there's at least a pot or two growing in my garden as it is a favourite in my house!

To cook the fried rice, I fried the eggs first, transferring the fried eggs to a plate, keep aside for serving later. Using the same pan, in my case, the wok, fry the chicken pieces for a few minutes until lightly brown. Dish out to a plate and keep aside. In same wok, fry the onions, garlic and white part of the spring onions until fragrant, add the reserved chicken pieces and the red curry paste which I've used about a tablespoon more, stir well to combine. Add in the rice, stir well, season with some salt to taste. Stir in the chopped green onions and coriander leaves. Serve immediately, top with a fried egg.

I have forgotten about the cucumber in my fridge and the jar of fried shallots which I always have in my kitchen pantry! Both of which are supposed to be served with the fried rice. Oh well, it was still delicious! Thumbs up from my son and daughter!

Spiced Chicken Rice
(adapted from coles,com)
1 tbsp vegetable oil
450gm chicken thigh fillets, sliced (chicken breast meat, sliced, and marinated with 1 tbsp cornflour)
4 spring onions, chopped (I separate the whites and the greens)
100gm green beans, sliced on a slight angle
2 tbsp red curry paste (I've used about 3 tablespoons)
450gm cooked white rice
1/2 cup coriander, plus extra to serve
spray cooking oil
4 free range eggs
1 cucumber, sliced to serve
1/4 cup fried shallots, to serve

1. Heat oil in wok over high heat. Cook chicken for 4-5 mins, until browned. Add spring onions and beans and cook for 1-2 mins. Add curry paste and stir to coat. Add rice and cook for 2 mins, until heated through. Stir in coriander.
2. Heat a large, non-stick frying pan and spray with cooking oil. Break eggs into pan and cook for 1-2 mins, or to your liking.
3. Divide rice into four serving bowls and top each with an egg, cucumber, extra coriander and fried shallots.

Hop on over to I Heart Cooking Clubs (IHCC) to see the delicious dishes everyone has made!

Penne with Pepperoni, Baby Tomatoes, Olives and Capers

We are cooking with tomatoes at I Heart Cooking Clubs (IHCC) for this week's theme "I Say Tomato, You Say Tomahto!"  I've made one of Curtis Stone's pasta recipe which I have bookmarked to try for ages. Some members of IHCC, (Kim, Tina and Susan) has made this pasta for previous themes and everyone has given a thumbs up review. So it's my turn to join the wagon!

Sweet juicy cherry tomatoes roasted in the oven with some olive oil, salt and pepper until the tomatoes begin to spilt, which took about 15-20 minutes. I've used more tomatoes than the recipe calls for.

Originally the recipe is called "Rigatoni with Spicy Italian Salami, Baby Tomatoes, Olives and Capers".  I could not find Rigatoni and have replaced with Penne. Did not have Spicy Italian Salami too, but I do have some frozen pepperoni so that was what I've used. 

Slices of pepperoni are fried in a little oil until lightly browned. Saute the chopped garlic, add in the roasted tomatoes, stir for a few minutes, then pour in the white wine, olives and capers. Stir and add in the pepperoni and parsley ( I have used cilantro). Stir in the cooked pasta, adjust the seasoning with more salt and pepper. Serve immediately.

 A very tasty pasta dish. The next time I will add even more roasted tomatoes. 

I sprinkled some chilli flakes over my plate, a habit of mine with most pasta dishes, preferring the chilli flakes over cheese!

Rigatoni with Spicy Italian Salami, Baby Tomatoes, Olives and Capers
(adapted from "Relaxed Cooking with Curtis Stone")
Serves 4
20 cherry tomatoes on the vine
2 teaspoons plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces spicy salami, such as Sopressa Vicentina,, sliced
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup pitted Kalamata olives
1/4 cup extra-fine capers
1/4 cup coarsely chopped fresh flat-leaf parsely
8 to 10 ounces rigatoni pasta

Preheat the oven to 375F. Place the tomatoes on a small baking sheet and drizzle with the 2 teaspoons olive oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove the tomatoes from the oven and let them cool slightly.

Bring a large pot of salted water to a boil.

While the water is heating, heat the remaining 1 tablespoon oil in a large heavy saute pan over medium heat. Add the salami and cook for 30 seconds on each side, until light golden in colour. Remove the salami from the pan and reserve.

Return the pan to the heat, add the garlic, and saute for 1 minute, or until tender. Add the tomatoes and saute for 3 minutes. Add the wine and simmer for about 3 minutes, or until reduced by about half. Add the olives and capers and toss gently. Bring the mixture to a simmer and add the salami and parsely.

Meanwhile, cook the pasta in the boiling salted water for 8 minutes, or until al dente. Drain the pasta and toss it in the pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any extra salami and tomato mixture from the pan around the pasta, and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week, 

"I Say Tomato, You Say Tomahto!"

Club Sandwich with Lemon and Garlic Chicken

This week's theme at I Heart Cooking Clubs (IHCC), is "On The Barbie!" It's time to take out the grill or the grill-pan. Since I do not have an outdoor grill, it will have to be the grill-pan in the kitchen! Made Curtis Stone's, Club Sandwich with Lemon and Garlic Chicken,  "simplified"! And it is smacking good!

As with grilled sandwich, what you need are some crusty breads to start with. I've used my homemade Semolina Bread,  great for making grilled sandwiches.

Spread slices of bread with butter (instead of oil as per the recipe) and toast in a grill pan until crispy. 

Chicken breast marinated with crushed garlic, lemon juice and olive oil. Season with salt and pepper and cook in a grill pan about 3-5 minutes on each side until cooked through.

Spread some mayonnaise on one slice of the bread, top with the chicken breast, and some lettuce, then place another piece of bread on top. Enjoy! We certainly did! The chicken was so moist and tasty! This is such a simple yet so delicious sandwich!

I did make some changes by omitting a few steps. I did not make the potato chips to serve with this sandwich, and skip the mayo aioli and avocado. I've used mayonnaise straight from the jar to spread onto the bread, and have replaced the rocket leaves with lettuce instead.

Club Sandwich with Lemon & Garlic Chicken
(adapted from coles, com, recipe by Curtis Stone)
2 tbsp olive oil
1/4 cup (60ml) lemon juice
3 cloves garlic, crushed
2 x 500gm chicken breast fillets
1 kg potatoes, peeled, cut into 5mm batons (omitted)
1/3 cup (100gm) whole-egg mayonnaise
8 x 1cm thick slices Coles Bakery Stone Baked Pane di Casa (I use my homemade Semolina Bread)
cooking oil spray
4 slices prosciutto (omitted)
50gm baby rocket leaves (use lettuce leaves)
1 avocado, mashed (omitted)

1. Combine oil, 2 tablespoons of the lemon juice and two-thirds of the garlic in a glass or ceramic dish. Season. Halve chicken breasts crossways to make two thinner pieces, Add to the marinade and toss to coat. Set aside for 15 minutes to marinate.
2. Heat oil to 180C in a medium saucepan over medium heat (when the oil ready, a cube of bread will turn golden in 20 secs). Cook chips, in batches, for 3 minutes or until golden and crisp. Drain on paper towel.
3. Meanwhile, combine mayonnaise, remaining lemon juice and remaining garlic in a small jug. Season. Heat a barbecue grill or chargrill on medium. Spray bread lightly with oil. Cook for 1-2 minutes each side or until golden and crisp. Transfer to a plate. Cook prosciutto on grill for 1-2 minutes each side or until crispy. Transfer to a plate and cover to keep warm.
4. Cook chicken on grill for 3 minutes each side or until cooked through. Spread 4 slices of bread with mashed avocado. Top with chicken, rocket, prosciutto and aioli. Top with remaining bread. Serve with chips.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

"On The Barbie"

and

Souper Sundays @ Kahakai Kitchen

Cleansing Cranberry, Orange and Peppermint Tea

It's "Fresh & Fruity" at I Heart Cooking Clubs (IHCC) this week. We are currently cooking with Curtis Stone, and he has tons of recipes using fruits, so selecting a fruity recipe is not much of a problem. I have a stack of Curtis Stone's recipes which I've printed from coles.com a few months ago, before their recipes became unavailable online. This is one of them, Cleansing Cranberry, Orange and Jasmine Tea.

The ingredients to make the cleansing tea ; oranges, dried cranberries and peppermint tea bag. Originally, recipe uses jasmine tea bag, but I did not have any. However, I do have a few other flavours and chose Peppermint Herb, which I thought would be nice with the orange juice.

I made half a recipe as I'm making it for myself. I used two oranges which are squeezed for the juice, which yield almost 3/4 cup, as they are quite big and very juicy. Put everything in a small pot, along with a cup of water, bring to a simmer, then remove from heat and let cool. Strain before serving.

This is quite delightful! Even though there is no sugar at all, it has a hint of sweetness from the dried cranberries and the sweet orange juice. Very nice. I rewarm the tea as I prefer drinking it warm. I was thinking of adding a cinnamon stick or maybe sub the orange juice with apple juice the next time. 

Cleansing Cranberry, Orange and Jasmine Tea
(adapted from coles, Curtis Stone)
1/2 cup dried cranberries
1-1/2 cups orange juice
2 jasmine tea bags
2 cups water

1. Place a pot on medium heat and add the dried cranberries, orange juice, tea bags and water, and bring to a simmer.
2. Take the tea off the heat, allow to cool and then strain and pour into a jug.
3. When serving, add some orange rind.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

Fresh & Fruity

Chicken Fried Rice with Egg and Buk Choy

This week's theme at I Heart Cooking Clubs (IHCC) is Local & Seasonal!, "Make any Curtis Stone recipe from his books or online that includes or features ingredients that are growing in your geographic area and/or are locally produced where you live." Well, I've used my homegrown pak choy to cook his simple fried rice for lunch. 

A quick and simple fried rice. I've used leftover cooked jasmine rice from the day before and have used frozen mix veggies (carrots, corn and peas) instead of canned corns. 

Pak Choy and fresh coriander leaves, both from my garden pot. Definitely one hundred per cent locally produced! :)

Chicken Fried Rice with Egg and Buk Choy
(adapted from coles, Curtis Stone)
1 cup long grain white rice, rinsed, drained
1/3 cup canola oil
2 large eggs, lightly beaten
1/2 medium brown onion, thinly sliced
1 large carrot, peeled and finely diced
1/2 x 400gm can corn kernels, drained (I've used frozen mixed veggies)
1/2 bunch buk choy
2 tbsp soy sauce
1 tsp sesame oil
1/4 bunch coriander leaves, to serve
4 chicken thigh fillets, skin removed, cut into bite sized pieces
salt & pepper

1. Cook the rice in rice cooker or according to packet directions with approximately 1-1/2 cups water (375ml) until tender. Transfer to a baking paper lined tray, cover with plastic wrap and refrigerate until cold.
2. Heat 1 tbsp oil in a large wok over medium-high heat. Add the eggs and stir with a wooden spoon for about 30 seconds, or until just cooked. Remove fromthe wok and set aside on a plate.
3. Return the wok to the heat and add another tbsp of oil, season the chicken with salt and pepper and cook for 4-8 mins, or until golden and cooked through. Remove cooked chicken to a plate.
4. Heat the remaining oil in the wok over medium-high heat. Add the onion and carrot to the hot wok and stir-fry for 2-3 mins to soften. Add the cold rice and stir-fry for 2 mins or until heated through. Season with salt and pepper. Stir in the eggs, chicken, corn and buk choy.
5. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a large serving platter ; sprinkle with the coriander.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week, 

Local & Seasonal!

Crispy Tortilla with Ham, Chile, Kale and Fried Eggs

This week at I Heart Cooking Clubs (IHCC), the theme is "Sunny Side Up!". Anything that is suitable for breakfast or brunch! I've made Crispy Tortilla with Ham, Chile, Spinach and Fried Eggs for brunch. 

Crispy Tortilla with Ham, Chile, Kale and Fried Eggs, with some Cheddar cheese scattered over the top, broil until the cheese melts, for the two kids.

I've used Wholewheat Tortillas, which are first lightly toasted in a griddle pan until just lightly crisp on both sides. For the ham, I've used Honey Glazed Ham. In the recipe the side veggie used is spinach which is sauteed lightly with some red jalapenos. I have however used Kale and Hot Cherry Bomb Pepper, both from my garden pot. As for the fried eggs, I've used only one for each serving (instead of two). Place the ham on the lightly crisp tortilla, top with an egg and scatter some cheese over, then broil for a minute or two until the cheese melts. Place some of the veggie at the side and serve.

This is mine, without any cheese, but with some sprinkling of black pepper and hot sauce. Yummy!

Hot Cherry Bomb Pepper

Crispy Tortilla With Ham, Chile, Spinach, and Fried Eggs
(adapted from "Relaxed Cooking With Curtis Stone")
Serves 4
Four 10-inch flour tortillas
8 thin slices Black Forest Ham
3 tablespoons butter
1 small red jalapeno, finely chopped (I've used Hot Cherry Bomb Pepper)
8 cups (packed) fresh baby spinach leaves (I've used Kale)
salt
8 large organic free-range eggs
1-1/3 cups (about 5 ounces) shredded white sharp cheddar cheese
Hot sauce (such as Cholula)

Preheat the broiler. Heat a flat griddle pan over medium-high heat. Working with 1 tortilla at a time, cook the tortillas for 2 minutes on each side, or until they are hot and slightly crisp (do not allow the tortillas to become too crisp at this point, since they will continue to crisp under the broiler). Set 2 tortillas on each of 2 large heavy baking sheets. Lay 2 slices of ham, overlapping slightly, on each tortilla.

Melt 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the jalapeno and stir to coat with the butter. Add the spinach and saute for 2 minutes, or just until it wilts. Season to taste with salt, squeeze out any excess moisture, and spoon the spinach atop the ham, dividing it equally. (I've added the spinach/kale on the tortilla after the broil, just before serving).

Melt 1 tablespoon of the butter on the griddle pan over medium-high heat. Crack 4 eggs into the pan, spacing them evenly apart, and cook for 2 minutes, or until the whites are set and beginning to brown around the edges. Using a spatula, carefully set 2 eggs atop the spinach on each of 2 tortillas. Repeat with the remaining 1 tablespoon butter and 4 eggs.

Sprinkle the shredded cheese over the eggs, and broil for 1 to 2 minutes, or until the egg whites are set on top and the cheese has melted. Transfer to plates, and serve with the hot sauce.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

Sunny Side Up!

Mint Lime Surprise

This week at I Heart Cooking Clubs (IHCC), the theme is "Wet Your Whistle!". It's a week of cocktail, mocktail, iced tea, fruit juices, smoothies.... a fun and slurpingly refreshing week! 

I've made Mint Lime Surprise, a very refreshing drink. I've used fresh mint leaves from my garden pot, and wanted to use my calamansi limes, but they are not quite ready to be harvested yet, so I bought a few limes from the market instead. Slice the mint leaves thinly, juice the limes and mix everything in a jug. I've added a little more sugar to taste and press the mint leaves lightly with a spoon to extract the lovely minty flavour. The fresh mint leaves, the lime juice with the carbonated sparkling water, and with heaps of ice cubes, would perk you up on a hot, humid day. Made this as an after dinner refreshment drink, and it was welcome with huge grins! 

Mint Lime Surprise
(adapted from coles.com, Curtis Stone)
1/4 cup mint leaves, thinly sliced
Juice from 2 limes
2 cups sparkling wateer
1 tbsp sugar
Ice cubes, to serve

Place all ingredients into a jug, stir and serve. As an alternative to limes, try another citrus fruit or give melons and berries a go.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Wet Your Whistle!

Sweet & Salty Popcorn

This week at I Heart Cooking Clubs (IHCC), the theme is "Something To Eat On The Sofa!". I've made one of Curtis Stones's (the current featured chef at IHCC),  popcorn recipe, Sweet & Salty Popcorn, which I got from the website coles.com before the recipes became unavailable. 

These popcorn are made using maple syrup, of which I did not have any, so I've used Lyle's Golden Syrup, Maple Flavoured. I love Lyle's Golden Syrup which I always have in my pantry, and think that it is a wonderful substitute for Maple Syrup.  

Popping Corn kernels and Lyle's Golden Syrup. I love Lyle's Golden Syrup which I always have in my pantry, and think that it is a wonderful substitute for Maple Syrup.  

These popcorn are addictive! But they are not as crunchy like the ones we buy from the snack corner at the movies. My kids and hubby never fail to get their tubs of popcorn whenever we go for a movie. Not me though, I would pinch from their tubs if I want, but most times I prefer not to snack when at the cinema. At home is entirely different though!  :)

According to the tip by Curtis Stone, these popcorn would not set hard and crunchy because maple syrup is used. For a crunchier popcorn, replace half the maple syrup with sugar. I've made these using all golden syrup and even though they are not as crunchy, these are really yummy to eat. With the butter and the golden syrup, it has a delicious buttery butterscotch flavour. A big bowl of these yummy popcorn is just what you need when lazying on your sofa watching your favourite TV show. According to my son, these popcorn are even better than the ones they always buy from the snack corner at the cinema! I still have about 2 cups of popping corn kernels, so I'll be making more popcorns real soon. I think I'll try Curtis Stone's suggestion to replace half the maple syrup with sugar for a crunchier bite, just to see the difference.  

Sweet & Salty Popcorn
(adapted from coles.com by Curtis Stone)
Ingredients
1/4 cup vegetable oil (I use 3 tablespoons)
1/3 cup Popping corn (I use 1/2 cup)
75gm butter, chopped
3/4 cup Maple syrup
1 tsp sea salt flakes (I use scant 1/4 tsp, as the butter is salted)
2/3 cup toasted pecans, finely chopped (optional) (omitted this)

Method :

1. Heat oil in a large saucepan over high heat. Stir in corn. Cover and cook, shaking pan, for 3 minutes or until corn has popped. Pour into a large heatproof bowl. Set aside to cool.
2. Place butter, maple syrup and salt in a small saucepan over medium-high heat. Cook for 5 minutes or until reduced and thickened slightly.
3. Drizzle maple mixture and nuts (if using) over popcorn. Toss gently to coat. Spread popcorn on a tray lined with baking paper. Set aside to cool.

Tip : This popcorn won't set hard and crunchy as maple syrup is used instead of sugar. If you want crunchy popcorn, replace half  the maple syrup with caster sugar. Store popcorn in an airtight container for up to 2 days.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

Something To Eat On The Sofa!

Kale, Chilli & Squid Stir-Fry

The next featured chef at I Heart Cooking Clubs (IHCC) is Curtis Stone. We shall be cooking from his recipes for the next six months, from 4th April to 2nd October. This week's theme to welcome Curtis Stone to our kitchen is, G'day Curtis!, where we can make any of his recipes to welcome him to our kitchen. If you would like to join us, (please do!), you may get the full details from IHCC's website here.

I have tried a few of his recipes before and now, am so looking forward to explore more of his recipes for the next six months. To kick-start on welcoming Curtis Stone to my kitchen, I've made one of his recipes Kale, Chilli & Squid Stir-Fry.

A simple, quick and easy stir-fry dish. I used my homegrown Kale, and it is the first time I'm trying Kale. It is not a common veggie here in Malaysia, and I have never seen Kale being sold at the supermarkets before. Out of the many seeds that I've sowed, only one seedling survived and grow into a healthy plant. 

I have forgotten to buy the sugar snap peas, so I have omitted that. And I did not use kecap manis, an ingredient I am not fond of. I have used about 1/4 teaspoon of black soy sauce, for colour. From the ingredients list, there's sliced chillies and garlic used, and that brings to mind where's the ginger! I've added some julienned ginger, as I think ginger always goes well with chillies and garlic, and with any seafood. As for the squids, I cut them into rings, and did not fry them until browned as per the recipe indicated. I stir-fry the squids in one whole batch with a little oil, for about 3-4 minutes until almost cooked. The squids would release all their juices. Scoop everything into a plate, and cook as directed in the recipe, replacing the water in the recipe with the juices accumulated from the squids.

This is a delicious, easy dish, and great eaten as part of a meal with steamed white rice. I'm glad that I have forgotten the sugar snap peas, as I think that it is great without it. The only thing is, the next time I will add more Kale, as we love it! 

Kale leaves from my container garden. Beautiful fresh green! I have seen so many recipes using Kale that I was pretty curious, which led me to buy the seeds and grow this veggie. This is the first time we've tried Kale, and we love it. I'll be sowing the rest of the seeds soon.

Kale, Chilli & Squid Stir-Fry
(adapted from coles.com.au, Curtis Stone)
500gm squid tubes, rinsed, dried, scored, cut into 4cm pieces
2 tbsp peanut oil
1 red onion, cut into thin wedges
2 cloves garlic, crushed
1" ginger, sliced thinly and julienned (my addition)
1 long red chilli, thinly sliced, plus extra to serve
1/2 small bunch kale, washed, trimmed, shredded
150gm sugar snap peas, trimmed (omitted)
2 tbsp kecap manis (omitted kecap manis, added 1/4 tsp of black soy sauce)
2 tbsp light soy sauce
2 tsp sesame oil
Steamed Jasmine rice, to serve

1. Season squid. Heat half the peanut oil in a wok over high heat. Cook the squid, in 2 batches, for 2-3 minutes or until browned and tender. Transfer to a plate.
2. Heat remaining peanut oil in the wok over high heat and stir-fry onion for 1 minute. Add garlic and chilli. Stir-fry for 30 seconds. Add the kale, sugar snap peas and 1/4 cup water. Stir-fry for 4-5 minutes or until kale wilts. Return squid to the wok and add kecap manis, soy sauce and sesame oil. Toss for 1-2 minutes or until heated through.
3. Top the stir-fry with extra chilli and serve with rice.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

G'day Curtis!

Sticky Chicken Drumsticks

Just as the name of the recipe, these Sticky Chicken Drumsticks are sticky!  A recipe from Curtis Stone.

Sticky and yummy, fingers licking good.

Very easy to prepare. Mix the ingredients for the marinade in a bowl, soy sauce, Chinese barbecue sauce, honey, chopped garlic and chopped ginger. Add the chicken drumsticks, turn to coat, and leave to marinade in the fridge for at least an hour. I marinated the drumsticks for two hours.

Line a baking sheet with foil. Arrange the drumsticks and pour all of the marinade onto the baking sheet. Though the recipe requires the drumsticks to be broiled for about 25 minutes, I have baked them at 200C for 25 minutes, turn them over and bake for a further 20-25 minutes until they are cooked and have turned a dark caramel colour. You may broil them according to the recipe.

Served with some greens, and a glass of cold drink, makes a very nice lunch.

You would be licking your sticky fingers clean! Kids would definitely enjoy eating these drumsticks!

Sticky Chicken Drumsticks
(adapted from "Relaxed Cooking With Curtis Stone", Curtis Stone)
Serves 4 to 6
1/4 cup soy sauce
1/4 cup Chinese barbecue sauce (char sui)
1/4 cup honey
3 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
12 chicken drumsticks
2 teaspoons sesame seeds, toasted

Mix the soy sauce, barbecue sauce, honey, garlic and ginger in a resealable storage bag to blend. Add the chicken, seal the bag, and toss to coat with the sauce. Refrigerate for at least 1 hour but preferably overnight.

Position on oven rack 8 to 10 inches from the heat source and preheat the broiler. Line a large, rimmed baking sheet with heavy-duty foil. Transfer the drumsticks and marinade to the prepared baking sheet and broil, turning the durmsticks occasionally and watching them closely, for 25 minutes, or until the chicken is cooked through and the marinade has glazed it. Sprinkle the sesame seeds over the chicken, and serve.

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I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy Kids, Mich of Piece of Cake and Joyce of Kitchen Flavours.

(click on any of the hostess blog for further info and to link your posts)

All-Stars Anniversary Party featured chefs :  Ina Garten, Jamie Oliver, Nigella Lawson, Curtis Stone, Ree Drummond, Bill Granger, Masterchefs, Martha Stewart, Delia Smith, Donna Hay

and

Cook-Your-Books #10 hosted by Kitchen Flavours