Chocolate Chip Cookie

Here's the source of this recipe. These are extremely UNchallenging to make, and you will have just about the most scrumptious chocolate chip cookies. Bits of heaven waiting to melt in your mouth. There's nothing quite like home-made cookies - they are the ultimate comfort snack! ;)

3 cups all-purpose flour
1 tsp baking soda
1 tsp salt (my own addition)
300g butter
1 cup packed brown sugar
1/4 cup caster sugar (sugar has been reduced, recipe called for 1 cup white sugar)
2 eggs
1 tsp vanilla extract
2 cups chocolate chips (semi-sweet)

1. Sift the flour and baking soda. Mix in salt. Set aside.
2. Cream together the butter and sugar till light and fluffy.
3. Add egg one at a time, and vanilla extract.
4. Add the flour mixture and mix well.
5. Stir in the chocolate chips.
6. Drop by teaspoonfuls onto a lined baking sheet and bake at 175degC for 10 to 15 minutes, or until brown.
7. Cool on a wire rack completely before storing.

Makes 3 dozen cookies.

Potato Salad

My children looked at this and exclaimed in unison, "Eeeuuw!!".

Then, after cautiously placing one cube of potato into their mouths, they widened their eyes and heads began nodding approvingly. Since then, I have been getting requests every week. My husband could not get enough of it and once a week, this will be his lunch (much to the envy of his colleagues) ;)

There is Teacher's Day celebration today at my daughter's school and the children are required to bring one food item to contribute to their class party. She INSISTED that I make potato salad.

"Are you sure your friends will take it?", I asked. And she retorted, "Yes! I'm gonna force them, and once they have one, they will want more!"

Ok, so my daughter shall act as my sales and marketing representative today, to promote my potentially-sellable potato salad. Heh!



Without further ado, I present you my recipe.

JoMel's Potato Salad

Hard boiled eggs, chopped coarsely
Boiled potatoes, cubed **
Scallions, sliced thinly
Mayonnaise **
Dijon mustard
Salt and black pepper

**Potatoes are cooked to a point where there's still a "bite" to it, i.e. not too soft.
**Mayonnaise should preferably be Japanese mayonnaise, e.g. Kewpie.

This is as simple as it gets but is packed with flavours. I've been making potato salad for the longest time, but it's only recently that I've decided to experiment with the addition of mustard and the result is a sharper tangy flavour, that just makes this appetiser all the harder to resist. You could say THAT is the secret ingredient in my potato salad, and I'm generously sharing it with you... now, what do I get in return? Eh? ;) ;)

Intermission

This ad was flashing at my side bar. It reads "Why are you still fat?"

Because I've been cooking, that's why!! Gah!

Strawberry Cupcakes with Chocolate Cream Cheese Frosting

Eons ago (heh!), I shared with you this recipe I found during a random search - a recipe for the most delectable strawberry cupcakes. One that you just can't help revisiting, one that won't let you forget, or move on... ;)

This time, I attempted a different frosting, and oh boy, it's a winning combo I'm telling ya! Sure you could enjoy the cupcake on it's own - it's really very delicious on it's own, or, you could make it sing with a frosting that complements, and made it sing I did. :D

Pardon the piping skill or lack of. ;P



Chocolate Cream Cheese Frosting

227g cream cheese at room temperature
113g butter at room temperature
1 cup sifted icing sugar
1/2 cup cocoa powder

1. Whisk cream cheese and butter until smooth and creamy.
2. Mix in cocoa powder, followed by icing sugar.

Simple enough?? Now, go try it, and let me know what you think. :)

Meatball Spaghetti & Mushroom Cream Sauce

This, ladies and gentlemen, is so luxurious!!


I was inspired to create this meal, after reading a recipe for Swedish meatballs. Trust me, this is THE meatball recipe to keep!

Alton Brown's Swedish Meatballs

2 slices fresh white bread
1/4 cup milk
1 tbsp butter for beef and 2 tbsp for frying
1/2 cup finely chopped onion
A pinch plus 1 teaspoon salt
300g ground beef
300g pound ground pork
2 large egg yolks
1/2 tsp black pepper
1/4 tsp ground allspice
1/4 tsp freshly grated nutmeg

1. Tear the bread into pieces. Place in a small mixing bowl along with the milk and set aside.
2. Melt 1 tbsp of the butter. Add the onions and a pinch of salt and sweat until the onions are soft.
3. In the bowl of a stand mixer, combine ALL the ingredients and beat on medium speed for 1 to 2 minutes.
4. Heat the remaining butter in the pan over medium-low heat.
5. Shape and roll the meatballs lightly and fry meatballs until golden brown on all sides, about 7 to 10 minutes.

And now for the sauce. I've created this mushroom cream sauce by adapting cream of mushroom recipes that I've used before:

• Butter or olive oil
• 1 medium onion, chopped finely
• 1 clove garlic, chopped finely
• 1 bay leaf
• 500g button mushroom, sliced
• 1 1/2 cup beef stock
• 1 1/2 cup heavy cream
• 1-2 tbsp grated parmesan cheese
• Salt and black pepper, to taste
• Chopped parsley

1. Saute onions, garlic and bay leaf with butter or olive oil.
2. Saute the sliced mushrooms.
3. Add beef stock and bring to a boil.
4. Lower heat and add the cream, parmesan cheese, salt and pepper, and chopped parsley. Once the sauce comes to a slow simmer, add the meatballs and bring to a slow simmer again. Do not allow the sauce to boil vigorously or the cream will separate.
5. If the sauce is too watery, you may thicken with cornflour-water mixture or mixing panko/ bread crumbs into the sauce.


Serve over al-dente spaghetti. Spice things up with chilli flakes and garnish with more chopped parsley. I beg your pardon, but I needed to repeat this...

This, ladies and gentlemen, is so luxurious!!

Dhall and Chapati

My kitchen rack holds a variety of spices, too many spices, hence I jump at every opportunity to use them in my cooking, so as not to leave them standing there, untouched and unloved for far too long. This is one recipe that allows me to utilise the myriad of spices that I have accumulated over the years. Because I did not label my spices, I very nearly added five-spice powder into this as well. If you are like me, guilty of having too many spices in your kitchen, (or worse!) left them untouched for a long long time, now is the time to redeem yourself. :D

3 tbsp oil
3 cups water
1 handful of dried anchovies
1 cup yellow split pea (dhall), rinsed and drained
1 tsp salt

1. Fry anchovies in oil till lightly browned. Leaving the oil behind, scoop out the anchovies.

2. In a pot, boil water and add anchovies, to simmer for 15 - 20 minutes, or until anchovies are almost tasteless. Strain the stock. Discard the anchovies.

3. Add the dhall and 1 tsp salt into the stock. Simmer on low-medium heat for 15 minutes.

1/2 tsp mustard seeds
2 shallots, 1/2 yellow onion chopped finely
4 clove of garlic, minced
2 green chilli, minced

4. Heat the oil, add mustard seeds, and wait for them to pop.
5. Add shallots and onion, and saute till golden brown.
6. Add garlic and green chilli, and saute for a minute or two.
7. Next, add the remaining spices (combined in a plate beforehand):

1 tsp red chilli powder (or according to preference of spiciness)
1/2 tsp ground turmeric
1/4 tsp ginger powder**
1/2 tsp ground coriander seeds**
1/2 tsp ground cumin**
1/4 tsp ground fennel**
1 tsp garam masala**
1 sprig curry leaves**

Now, transfer all of the above sauteed ingredients into the pot of dhall and stir well to mix. Add water to the dhall if it is too dry, a little at a time.

Finally, add:
1 medium tomato, deseeded and cubed
1 medium potato, cubed
1 small carrot, sliced
2 tsp tamarind paste (asam) (or to taste)
1 tsp sugar
Salt, to taste

Cook for a further 10 to 15 minutes and serve warm.


** Ginger powder can be substituted with 1 tsp freshly grated ginger, sauteed together with garlic and green chillies. Ground coriander seeds can be substituted with 1 sprig of fresh coriander added towards the end after adding carrots etc. Cumin, fennel and garam masala can be substituted with briyani masala, sold in sachets in grocery stores, and a tablespoon of fish curry powder. Fresh curry leaves wrapped in newspapers, can be stored in the fridge for the longest time. Even when the leaves have dried, they'll still impart that beautiful aroma when cooked.


Serve with Chapati (Indian flatbread), made with 1.5 cup Atta (whole wheat) flour, 1/2 tsp salt, 3 tsp oil, and 0.5 cup lukewarm water. Trust me, if you learn to make these, you will never buy them frozen again! I learnt to make them here.



Fresh!

Mushroom and Bean Vegetable Stew

I wanted to call this a "Vegetable Stew", but decided that a more descriptive title would do this dish better justice, hence..

It's my man's birthday and I cooked him his favourite cous cous accompanied with a hearty and nutritious vegetable stew.

1 yellow onion, chopped
1 medium-sized carrot, chopped
1 small capsicum, chopped
1 stick celery chopped
1 bay leaf 1. Saute the chopped ingredients until caramelised, and volume has reduced to about half.

400g white button mushrooms, quartered
1 small wedge of pumpkin, cubed
1 zucchini, sliced
2. Add the above and saute briefly.

2 cans of chopped tomatoes
a few tablespoons of tomato sauce
a bunch of English parsley
a dash of red wine
3. Add parsley, red wine, chopped tomatoes and tomato sauce. Simmer for 10 - 15 minutes.

1 can canellini bean (white bean), rinsed and drained
Salt, sugar, black pepper
Dried oregano
4. Remove the bunch of parsley and bayleaf. Finally add the beans and seasoning.

5. Garnish with fresh parsley and serve over cous cous, with garlic bread on the side.

Finally, my attempt at decorating a Chocolate Walnut Brownie...

I used the same Chocolate Walnut Brownie recipe that I've posted in this blog a few months ago, except the toasted chopped walnuts are incorporated into the batter after the flour has been folded in. For the Sour Cream Chocolate Frosting:

85g dark chocolate, chopped
2 tbsp butter, cubed
1/2 cup sour cream, room temperature

1. Melt chocolate with butter, stir well until glossy.
2. Stir in sour cream.
3. Cool for 30 min until thickened and of spreadable consistency.

Easy peasy isn't it? I am pleased with the end result. My daughter was pleased with the melted Hershey's.


Happy birthday my love. :)