Recently in Recipe Category

I've been getting numerous requests for this recipe by friends and family. So I decided to share this with the rest of the world! Happy cooking!

Recipe for Tiramisu

 

500g of Mascarpone Cheese

4 eggs (yolks & whites separated)

4 tablespoons of sugar

4 tablespoons of Rum/Cognac

4 tablespoons of milk

1 cup black coffee

Cocoa powder (to sprinkle when finished)

 

§        Mix milk, coffee, 2 tablespoons of sugar & 2 tablespoons of rum/cognac in a large bowl

§        Soak 24 lady fingers or sponge cake in the above mixture

§        Layer a rectangular glass/aluminum foil pan with 12 of the soaked lady fingers

§        Whip egg yolks & 4 tablespoons of sugar. Add mascarpone cheese & 2 tablespoons of rum/cognac. Mix together well.

§        Whip egg whites until stiff peaks form, and then fold into the mascarpone cheese mixture.

§        Spread half the mixture on the soaked lady fingers. Layer the other 12 lady fingers and cover with the remaining mascarpone cheese mixture. Be sure the mixture is spread evenly in each layer.

§        Refrigerate for at least 2 hours (But I recommend chilling it overnight). Just before serving, sprinkle generously with cocoa powder.

 

I do my own little improvisations from this recipe, so see how creative you can do it yourself! :)

Since I've not cooked for the longest time, I've been yearning to find some time to cook & some willing friends aka guinea pigs to dare to try my cooking! (dunno why somehow I give people the impression I'm hopeless in the kitchen)

I remember I saw this recipe on Ready Steady Cook when it was aired in Manchester and really wanted to try it out at home! Finally I can! haha.... BUT, when I went online to search for the recipe they didn't have it! :( So adventurous lil me went to innovate my very own Dijon Mustard Chicken Breast recipe! (Bet if my friends knew they would've backed out immediately)

Luckily, it turned out wonderful! the chicken breasts were nice and juicy with lotsa flavour, not to say extremely unique!

Heehee.... served it with a side of my famous creamed mushrooms, sauteed onions and japanese salad. And of course I ended off the sumptuous dinner with my speciality - Tiramisu!!!! Yummm...





Here's my recipe:

Mustard Stuffing:

• 4 TB of Dijon mustard
• 3 teaspoons whole mustard seeds in cider vinegar
• 2 TB of Mayonnaise
  
• 2 TB of butter (softened)
• 1 teaspoon of chopped garlic

4 whole chicken breasts with skin

How to prepare:

1. Cream all the ingredients of the mustard stuffing together until well mixed
2. Use your finger and make a little pocket under the chicken skin
3. Put a spoonful of stuffing into the pocket until it filled and bulges out like a pillow
4. Coat a large rectangular Pyrex dish with olive oil
   
5. Place chicken breasts onto a large rectangular pyrex dish with skin facing upwards
   
6. Sprinkle salt, ground black pepper and some mixed herbs over the chicken
7. Cook in a pre-heated oven at 200 degrees celsius for 30min.