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Roast Chicken with Herbs

Sick of having rice dinner?

Well, here’s a simple and yummy meal to prepare. We had this herbs flavored roast chicken over the weekend, served with broccoli, tomato and CHIPS! My all time favorite… here, I’m done with our dinner. =D

Ingredients
2 Chicken thighs

Marinated
4 cloves of garlic, peeled and grated
pinch of salt
dash of black pepper
1tbsp of honey
dash of mixed herbs


What to do

1. Mix all the ingredients and seasoning for the chicken. Rub it over the chicken thighs, and marinate it for overnight.

2. Arrange the chicken thigh on roast pan. Sprinkle 1 tbsp of olive oil over it. Roast it at 200 degrees Celsius for 40 minutes or until the chicken is brown.

3. Serve the chicken with some chips, broccoli and tomatoes.

Lemon Tarts

Being invited to friend’s house for a pot luck gathering, I decided to bake these gorgeous tarts taken from my new recipe book. With the purchase of 2 boxes of Flora Pro-activ butter, I got a free healthy recipe book. What a bargain! =)

Ingredients

250g self-raising flour, sifted
125g caster sugar
50g Flora pro-activ Original
1 egg

Filling
125g caster sugar
Finely grated zest of 1 lemon
60mil lemon juice
50g Flora pro-activ original, extra
1 egg, lightly beaten

2tbsp flaked almonds, to serve


What to do

(1) Preheat oven to 180 degree and brush tart moulds with Flora pro-activ.
(2) To create pastry, place flour, sugar, flora pro-activ and egg in a bowl and mix until well combined. Shape into a log, wrap in plastic wrap and refrigerate for 15 minutes.
(3) To create filling, place sugar, lemon zest, lemon juice and extra Flora pro-activ in a small saucepan over low heat. Stir until the sugar is dissolved and gently stir in the egg. Bring to the boil, stirring constantly, until the mixture has thickened.
(4) To assemble slice: Using lightly floured fingertips, press the pastry into the tin. Pour in the hot filling. Sprinkle with almonds. Bake tart for 20 minutes or until golden brown. Serve warm or cold.

Coconut Jam Slice

A simple yet tasty snack that is just perfect for an afternoon tea. A light butter taste on the base, layered with sweet jam and topped with crispy desiccated coconut… hmm, it’s yum! A great snack indeed. You must try this out!

Happy Baking!

Ingredients

250g plain flour

125g self raising flour

150g butter

125g icing sugar

1 egg yolk

125g strawberry jam

3 eggs

550g desiccated coconut

What to do

 

(1) Preheat oven to 180C. Line square tin with paper.

(2) Process flours, butter and icing sugar till it becomes fine and crumbly. Add egg yolk and process till it comes together. Press dough in tin and refrigerate for 10 mins.

(3) Bake dough for 15 mins till golden brown. Allow to cool and then spread jam evenly over pastry.

(4) Beat caster sugar and eggs together till creamy. Add coconut. Spread mixture onto slice. Gently pressing down with back of spoon. Bake for another 25 mins till it becomes slightly golden. Leave to cool and the lift the slice out. Slice into pieces.

 

Assam Fish Curry

I have a pack of Assam Fish paste sitting in my pantry for quite sometime and I’ve decided to finish it up. This paste doesn’t contain coconut milk but with the taste of assam (tamarind) which is very appetizing.

Ingredients

2 thick slices of fish fillet, sprinkled with salt and set aside
6-8 lady's finger
1 onion, peeled and diced
1 tomato, diced
1 pack assam curry paste
250ml water


What to do


1. Heat up the wok with enough oil. Stir fry the onion and curry paste for few minutes until fragrant.
2. Add water and bring to a boil. Add lady's finger, tomato and fish to simmering for about 5 minutes. Add salt and sugar to taste.
3. When everything is cooked, turn off the flame. Dish out and serve hot with rice.

Viennese Finger

I always wanted to have a try on this recipe but I’ve forgotten to get myself the piping bag when I did my grocery shopping. Eventually, I remembered to get one pack of piping bag last weekend.

I was so excited! It was fun to pipe the mixture out to create the shape that I wanted!

I was enjoying piping it, though my piping skill needs to be improved still, I guess. They seem like not even at all. Haha!

Ingredients

100g unsalted butter, soften
40g icing sugar
2 eggs yolk
125g plain flour
100g dark chocolate, chopped
30g unsalted butter


What to do

(1) Preheat the oven to 180 degree. Line 2 baking trays with baking paper.

(2) Using electric beaters, cream the butter and icing sugar in a small mixing bowl until light and fluffy. Gradually add the egg yolks and beat thoroughly.

(3) Transfer the mixture to large mixing bowl, and then sift in the flour. Using the flat-bladed knife, mix until just combined and the mixture is smooth.

(4) Spoon the mixture into a piping bag fitted with a fluted 1com piping nozzle and pipe the mixture into wavy lengths on the prepared trays.

(5) Bake the biscuits for 12 minutes, or until golden brown. Allow to cool slightly on the trays, and then transfer to a wire rack to cool.

(6) Place the chocolate and butter in a small heatproof bowl. Half-fill a saucepan with water and bring to boil, then remove from the heat. Sit the bowl over the oan, making sure the base of the bowl does not sit in the water.

(7) Stir occasionally until the chocolate and butter have melted and the mixture is smooth. Dip half of each biscuit into the melted chocolate mixture and leave to set on baking paper.

Baked Amorini Tuna Pasta

Tuna pasta is always my favourite. It had been awhile I had baked pasta so I decided to make myself tuna pasta for lunch.

Ingredients

200g Amorini pasta
Olive oilWhat to do
1 onion, sliced
1tbsp tomato paste
150ml cream
1/3 cup frozen peas and corns
1 can tuna in springwater
70g grated tasty cheese


What to do

(1) Preheat oven to 190°C.

(2) Cook the pasta in a large saucepan of salted boiling water following packet instructions or until al dente. Drain and return to pan.

(3) Meanwhile, heat a little oil in a deep non-stick frying pan over medium heat. Add the onion and cook for 4 minutes or until softened. Add the tomato paste and cream and stir until combined. Stir through the pasta and tuna and season with salt and cracked black pepper.

(4) Transfer the mixture to a ovenproof dish and sprinkle with cheese.

(5) Bake for 15 minutes or until golden on top. Set aside for 5 minutes and serve.