Lamb Cutlets with Special Sauce

>> Wednesday, September 16, 2009

Don't you just love friendly, good neighbours that can COOK?!

That way, you will never starve especially with my cooking skills!! I CAN'T COOK

It's so lovely and it's definitely finger-licking good.

I manage to get the recipe off her.... so GOOD LUCK!! from now on, she will be supplying my savoury side of the blog!!! I must say this was a sisterhood-partnership cooking result!!


600g lamb cutlets

2 tbsp worcesterhire sauce
1/2 tbsp Maggi seasoning
1 tbsp Oyster sauce
1 tbsp corn flour, 2 tbsp water
1 tsp bicarbonate soda

2 tbsp worcestershire sauce
2 tbsp Maggi seasoning
1 tbsp sugar
1 tbsp light soya sauce
a little sesame oil
100ml water

1. Pound lamb cutlets with back of knife until tender. Add in marindae and marinate for 1 hour.

2.Heat up 3tbsp oil,put in lamb cutlets and pan-fry until both sides are golden brown. Dish up

3. Pour sauce into a clean wok and bring to boil. Add in lamb cutlets and cook until the sauce is thick and lamb cutlets are tender. Dish up and serve.

IT's Finger-Licking Good!!


Chocolate Meringue-like Cookies

>> Tuesday, September 15, 2009

I have finally got to make my Chocolate Meringue Cookies!!

It has been one of my childhood favourites...

Though it didn't taste as good as the ones I had when I was young, it sure kept me satisfied for the moment.. till I get the recipe right!!

p/s I added a bit of Milo to the cocoa powder for a little twist :P

piping it out on to a tray

After it has cooled down in the oven, it must be put into an airtight container or it will go soggy and yucky, as air enters the meringue like cookie.



Rose tea infused panna cotta

>> Monday, September 7, 2009

Left over cream from the cake i made.

Love panna cotta all time. Decided to use the left over cream and make panna cotta.

Was searching for recipes and couldn't find any recipes using rose tea, so decided to make up my own adapting easily found recipes on the web.

this is what I used, with the amount of cream left

1 cup cream

1/2 cup milk

2 tsp gelatine powder

1/4 cup castor sugar

4-6 rose tea buds

1. put milk, sugar and cream together, heat in on the stove, constantly stirring it until slight boil.

2. while stirring and waiting for milk mixture to boil, mix gelatine powder with 2 tbsp of water and microwave it for 25 seconds till it melts.

3. once the mixture is boiled, take it out of the stove, put the 4-6 rosebuds in it, and cover the pot and let it soak for 5-6 minutes.

4. Then sieve the mixture and put the melted, transparent gelatine into the mixture and mix.

5. Finally, pour it into a mould and let it set in the fridge, preferably overnight.

decorate as desired, goes well with berries

I love the ROSE scent!!!


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