TCS ~ Coconut Cheesecake Squares

Initially I choose another cake

but decided instead on baking this!

quick and easy!

and delish!

  I might regret making half the recipe!

 great with a cup of English Breakfast

for my breakfast this morning!

apologies to my fellow TCS bakers for being late posting!

***

 p140 from The Southern Cake Book

  

 Do visit us at FB to see the results of the group!

The Cake Slice

An InLinkz Link-up

FFwD ~ Sardine Escabeche and more..

This week's FFwD recipe is the last of the fish

dishes from the book the rest of the Doristas

had to contend with

I used only three sardine fish

so all ingredients scaled down accordingly

the above was the second tasting (last) after two days

in the fridge 

on toasted country bread from TommyLeBaker!

smeared with unsalted butter and hot mustard,

dinner for one!

After overnight, 1st taste on baguette from HERE!

***

finally caught up with the mangoes and lychees

but with chicken breasts and cherry tomatoes

served with couscous with raisins

***

last week's FFwD offering:

coconut-lemongrass-braised pork

served with Kelantan red rice and homegrown ladies fingers

for hubby's dinner

 ***

 Do check out the rest of group's results for this week's recipe at:

(click picture below)

 
Sardine Escabeche (p188)
Pork roast (chicken breast) with mangoes and lychees (p278)
Coconut-lemongrass braised pork 

Thanks for dropping by for a visit and leaving me a comment!

Jamie Oliver's Basic risotto

 Working hard to clear out the freezer,

fridge, and pantry

have this bag of risotto rice in the freezer (yes!)

for some time now

and using JO's basic recipe

(page 120-121 of 

Cook with Jamie

My Guide to

Making You a

Better Cook)

(page 119 gives you a tip to making the risotto ahead!)

 it was the base for my prawns and peas risotto

 JO gave a total of eight (8) ways to use his

basic risotto recipe to enjoy risotto

with almost anything you fancy!

Awesome!

Rachel Khoo's My Kitchen Notebook

This dinner was two weekends ago

one when I had salmon twice

hence I served the steamed buns

with Rachel's duck ragu

(Teriyaki salmon) steamed buns - Pgs 146-147

Duck ragu (with crisp porridge wedges) pgs 118-119

of Rachel Khoo's My Kitchen Notebook

extremely happy with the steamed buns 

the last time I made 'steamed baus' was a lifetime ago!

all they need was a short stint in the toaster oven

and they were good to go the next day!

***

my collection of  Rachel Khoo's cookbooks:

(Read about Rachel Khoo h.e.r.e.) 

> Watch Rachel Khoo's YouTubeVideos Here <

visit Rachel Khoo's Website HERE

Rachel Khoo's
The Little Paris Kitchen
My Little French Kitchen
RK's Kitchen Notebook

and the latest additions to my collection:

Rachel Khoo's 'sweet & savory pates'
and Rachel Khoo's 'muesli & granola'

Check out my journey cooking from Rachel Khoo's books! HERE

FGF (Food Glorious Food): Green bananas and bacon fritters

Inspired by her >HERE<~ Green bananas and bacon fritters!

 These were the two species of 'cooking bananas'

I found at the local market on Sunday

I made the fritters using the small ones on the left 

Rather nice and I enjoyed the bacon bits

I did not find the shredded bananas

they probably 'melted' into the batter

which was delish after frying!

check out Charlene's blog

HERE

for the recipe!

FFwD ~ Curry or Roasted...

I was ambitious....

got the mangoes and the lychees;

the lemongrass and spices,

but the butcher had no pot roast meat

but he did have meat from the butt!

hence here is butt meat

coconut-lemongrass-braised!

served with Kelantan red rice

and blanched ladies fingers

but

the mangoes and lychees might just happen 

sometime this month!

***

Hopping on board with her to feature the sorry state

of my copy of AMFT

well, I did dropped it numerous times

cos its heavy!

***

 when I have no urgent need of this

I found it

TIP: always peel these before boiling!

and the few that sprouted? potted!

the rest? frozen!

***

 Do check out the rest of group's results for this week's recipe at:

(click picture below)

 

Thanks for dropping by for a visit and leaving me a comment!

Rachel Khoo's Kitchen Notebook ~ Mushroom stroganoff

I came across portobello mushrooms at GE Mall

and grabbed a couple medium size ones

and was pleasantly surprised that the cost

was not exorbitant so happy dance

I also used Kelantan Red Rice instead of wild rice

and greens from my container garden

instead of baby spinach

my homemade crunchy pickled cucumbers

instead of store bought cornichons

and I particularly liked 'the whisking the sauce for 15 mins' part

the sauce was worth that hard work!

here is my take on Rachel Khoo's

Mushroom stroganoff with spinach and wild rice

pages 124 and 125

of Rachel Khoo's Kitchen Notebook

you may use beef or chicken in place of mushrooms

***

my collection of  Rachel Khoo's cookbooks:

(Read about Rachel Khoo h.e.r.e.) 

> Watch Rachel Khoo's YouTubeVideos Here <

visit Rachel Khoo's Website HERE

Rachel Khoo's
The Little Paris Kitchen
My Little French Kitchen
RK's Kitchen Notebook

and these two arrived last Friday! 

Rachel Khoo's 'sweet & savory pates'
and Rachel Khoo's 'muesli & granola'

Check out my journey cooking from Rachel Khoo's books! HERE

FFwD ~ Salmon tartare and more

After making a totally different raw salmon dish

here is this week's salmon tartare

which is a salad with vibrant colors

served layered on a plate or in glasses

(the word 'layered' had me checking the recipe and

a face-palm moment')

no lemon in this recipe but lime zest, juice, and flesh!

and this was the other salmon, smoked that is

salmon tartine norvegienne

on toasted bread, topped with capers

with a big squeeze of lemon

yums

paired with crunchy ginger-pickled cucumbers

(like this better than the salad!)

 

I have been craving for soup lately

paris mushroom soup

 

the raw mushrooms garnishes were okay after

letting them 'cook' a bit in the hot soup

 ***

salmon tartare - pgs 180-181

paris mushroom soup - pg 72-73

crunchy ginger-pickled cucumbers - pg 340

salmon tartine norvegienne - pg 43

      

Thanks for dropping by for a visit and leaving me a comment!

Do go buy this cookbook and join us soon for

cooking and baking on FFwD!

From Rachel Khoo's cookbooks

Scallop sabayon - pages 168-169 of

Rachel Khoo's The Little Paris Kitchen

the sabayon part was interesting

but I should have stop at 'thick and foamy' part

but instead went an extra minute

nevertheless the sabayon was still velvety and light

I had mozzarella and rocket to use up

so I made two instead of three ways of this London loaf!

just because the broiler part of my table top oven

stopped working about three months after I bought it...

 London loaf three (two) ways

pages 62-63 ~ Rachel Khoo's Kitchen Notebook

plain flat bread to go with 

hubby's request of Trinidad Chicken

(this time using milk in place of coconut )

 Inspired by Charlene F @ Food Glorious Food
***

my collection of  Rachel Khoo's cookbooks:

(Read about Rachel Khoo h.e.r.e.) 

> Watch Rachel Khoo's YouTubeVideos Here <

visit Rachel Khoo's Website HERE

Rachel Khoo's
The Little Paris Kitchen
My Little French Kitchen
RK's Kitchen Notebook

Check out my journey cooking from Rachel Khoo's books! HERE