Posts Tagged ‘ingredients’

What If You Only Had These 12 Ingredients In Your Kitchen?

February 19, 2008

My previous helper did not cook at home and hence my kitchen always had too little ingredients for me to whip up any dish. However I always managed to get creative, sometimes with the help of additional items (a quick visit to my Shop & Save supermarket, a five minute walk away).

What would you cook if you only had these 12 ingredients in your kitchen? (Assuming in any reasonable amount)
1. Apples
2. Butter
3. Chicken Meat (Any part)
4. Chicken Eggs
5. Garlic
6. Fresh Mushrooms
7. Chocolate
8. Rice
9. Flour (Any type)
10. Herbs & Spices
11. Pasta (Any type)
12. Sugar

I would cook these two dishes:
1. Herbed Mushroom & Chicken Pasta
2. Apple Crumble

1. Herbed Mushroom & Chicken Pasta

Ingredients
Butter, Garlic, Mushrooms, Chicken, Herbs & Spices and Pasta

Directions
1. Marinate the chicken (cut into small pieces) with Herbs & Spices for an hour in the fridge before cooking.
2. Boil pasta till al dente with some salt – I’m assuming there’s always salt in the kitchen! 😉
3. Mince garlic and cook in butter till lightly browned.
4. Add in chicken and fry over low heat.
5. Add in sliced mushrooms and continue to mix till it softens.
6. Add more Herbs & Spices/Salt to taste.
7. Mix in the cooked pasta and serve.

2. Apple Crumble

Ingredients
Apples, Butter, Flour and Sugar

Directions
1. Pre-heat oven to 180 °C.
2. Slice and core the apples.
3. Rub flour, sugar and cubed butter together till it resembles breadcrumbs.
4. Place apples into a bowl and sprinkle over some sugar and incorporate it lightly with your hands.
5. Butter a baking dish and place apples in first, followed by the “breadcrumb-looking” crumble.
6. Bake in oven for 40 to 50 minutes until you see the apple browning and the crumble looking gorgeously golden brown.

I didn’t use any eggs or rice. As for the chocolate, I would probably eat it on its own at a later time. 🙂

What would you cook if you only had these 12 ingredients in your kitchen?

Peanut Butter Frosting With Chunks of Nuts Recipe.

February 17, 2008

I love peanut butter, especially those with chunky peanuts in them. I am so glad I do not have Arachibutyrophobia (fear of peanut butter sticking to the roof of the mouth). Here’s one of my favourite frosting recipes. I use it for my chocolate cupcakes, it is always a perfect combination.


Source: Wikipedia (Sigh, I couldn’t find a photo of the frosting I made)

Peanut Butter Frosting (Serves 6)

Ingredients
3 tbsp butter, softened to room temperature
1/3 cup chunky peanut butter
1 tbsp milk, or as needed (add this gradually till you achieve your preferred consistency)
3/4 confectioner’s sugar

Directions
1. Place butter and peanut butter into a medium bowl and beat with an electronic mixer.
2. Gradually mix in the confectioner’s sugar till it starts to get thick.
3. Add milk and mix well until all of the sugar is mixed in and frosting is thick and spreadable.
4. Beat for at least 3 minutes for it to get fluffier.
5. Spread onto cake.

Anyway if you’re really into baking with peanut butter, here are more recipes for you from Skippy.

Here is one weird fact I found from another blog about peanut butter. You cannot really find it in the UK except in certain specialty stores. Is this really true?

Extremely Rich & Moist Chocolate Cake Recipe.

February 8, 2008

Warning: This recipe is not for any chocolate lover, it is only for those who would die without the existence of chocolate and its goodness.

This is one of my favourite chocolate recipes, I hope you will enjoy it as much as I do. Here is the recipe for this luscious cake. I will be posting the icing recipe and display the finished cake, so do look out for it.

Extremely Rich & Moist Chocolate Cake (Serves 6)

Ingredients
1/2 cup unsalted butter
1 cup white sugar (You may reduce this if you prefer it not to be too sweet)
2 small eggs
3/4 tsp vanilla extract
3/4 cup milk
1 & 1/4 cup all-purpose flour
3 tbsp unsweetened cocoa powder
3/4 tsp baking soda
A pinch of salt

Directions
1. Preheat oven at 175°C, grease and flour 2 cake tins with cocoa powder.
2. Sift flour, cocoa, baking soda and salt into one bowl.
3. Cream butter and sugar with electronic mixer, until light and fluffy. Beat eggs in very slowly, one by one. Stir in vanilla extract.
4. Combine in flour mixture alternatively with milk, mixing until incorporated. Pour into the 2 cake tins.
5. Bake for 20 to 25 minutes, or when a skewer comes out clean when poked into the middle of the cake.
6. Allow the cake to cool in the cake tin for 10 minutes before removing it to cool completely on a cooling rack.

Please note that the oven temperature and baking timing varies across ovens. Results for this cake will depend on the relationship you have with your oven. Here are some photos to guide you along.

The cake mixture waiting to be placed into my oven.

One layer of the cake cooling off on the cooling rack.

The 2 layers waiting to be iced.

Watch out for the rest of this post, for the icing recipe and finished cake.