Spatchcock Chicken with spinach, mushroom & goat cheese stuffing

Serves 2-4

1 medium whole chicken(spatchcock)

100 grams fresh spinach

1 cup button mushroom(sliced)

1 1/2 tbsp olive oil butter

Goat cheese

1 large onion(sliced)

4 garlic(smashed)

Freshly cracked black pepper

Salt

Direction:

1. Preheat oven to 180 dec C.

2. Spatchcock the chicken and usign your

fingers gently pull the skin apart from

the flesh around the breast and thigh

area to create pocket for the stuffing.

Set aside onto baking tray lined with baking paper.

3. For the filling, heat up a butter in a medium pan.

Toss the mushrooms followed by spinach.

Add a tiny pinch of salt and pieces of goat cheese.

Set aside to cool after 5 mins.

4. Place onions and garlic onto baking tray arougn the chicken.

Take the stuffing mixture and fill up the pockets.

Brush the chicken with olive oil,

a good sprinkle of salt and black pepper.

5. Roast in oven for an hour and half.

Baked potatoes with cream cheese sauce..

Baked potatoes with cream cheese sauce...

(Serves 4)

Ingredients:

A:

6 russet potatoes
Salt

Water (for boiling)

B:

250 grams Philadelphia original cream cheese

2-3 tablespoons butter

3-4 tablespoons plain yogurt

50 ml milk

Black pepper

Salt

Directions:

1. Boil water in a pot and prick the potatoes with a fork.

2. Add the potatoes, salt and boil till potatoes are half cooked.

3. Drain potatoes, cut each into halves lengthwise and place into baking dish and set aside.

4. Heat up ingredients B in a small pot over low fire.

5. Whisk well till combine.

6. Preheat oven to 180 deg.

7. Pour sauce over potatoes and bake for 30 Min's till brown.

Cherry tomato Caprese...

Cherry tomato caprese...

(Serves 2)

Ingredients:

1 packet buffalo mozzarella (shredded into small pieces)

5 yellow cheery tomatoes (sliced into halves)

5 red cherry tomatoes (sliced into halves)

Few fresh basil leaves (sliced thinly)

Olive oil

Black pepper

Salt

Directions:

1. Place all ingredients onto serving plate.

2. Top with basil, drizzle oil and season well and serve.

Chicken enchiladas...

Chicken enchiladas... (Serve 2-3)
Here is a great easy recipe which i love... It have make my own alter it to my own way as some of the ingredients are hard to find in Asia..

Ingredients:

A: Enchilada Sauce

2 tablespoon olive oil

2-3 tablespoon butter

3 clove garlic (grated)

1/2 teaspoon cumin

2 1/2 tablespoons chili powder

1/2 teaspoon unsweetened cocoa powder

16 oz canned tomato sauce

1 cup water

1/2 brown sugar

1/2 cinnamon powder

Salt

B: Fillings

6 tortillas wraps

250 grams boneless chicken fillets

6 slices Montery Jack cheese

C: Toppings

250 grams shredded sharp cheddar cheese

Black pitted olives

Jalapeno peppers

Directions:

1. Boil the chicken fillets till cooked. Once cooked, drain and let it cool.

2. Shred the fillets and set aside.

3. Heat olive oil and butter in a pot.

4. Add in the garlic and cumin. Fry for 1 minute.

5. Throw in the chili and cocoa powder and mix till combine.

6. Pour in the water and tomato sauce and stir well.

7. Add in the brown sugar, cinnamon powder and season well with salt.

8. Simmer till sauce becomes thick for 30 Min's.

9. Pre heat oven to 200 deg.

10. Take one tortilla wrap and spread the enchilada sauce evenly.

11. Divide the shredded chicken into 6 portions. In the my pic i only 5 tortillas..You can do 6..

12. Place the shredded chicken over the sauce.

13. Place the montery jack cheese slice over the chicken. I tear up the cheese into 2 as it cover the chicken evenly. You could also add 2 slices of jalapenos.

14. Roll the tortilla and place it into a baking dish.

15. Repeat the same step 10 - 14 for the next remaining tortillas.

16. Pour the remaining enchilada sauce over the tortillas, covering it evenly.

17. Sprinkle the shredded cheddar all over the sauce.

18. Lastly top with black olives and jalapeno over.

19. Bake till cheese melt for about 30 Min's.
20. Serve hot with sour cream and extra jalapeno...

Mouthwatering.......Yum

Melted cheese potatoes...

Melted cheese potatoes...

Here is a new one that i stir up last night... Super easy yet a great side dish..


Ingredients:
7-8 small potatoes
200 grams shredded mozzarella cheese
50 grams shaved or grated parmesan cheese
1 tablespoon dried parsley
1 teaspoon crushed chili flakes
Olive oil
Salt
Black pepper


Directions:
1. Boil a big pot of water with a good pinch of salt and throw the potatoes in.
2. Half cook the potatoes till slightly soft for 20 Min's.
3. Drain and slightly cool the potatoes down. Get a medium baking tray ready.
4. Cut the potatoes in halves and lay them flat sides facing up. Pack them closely to each other.
5. Sprinkle a generous amount of mozzarella,then parmesan.
6. Followed by the dried parsley,chili flakes and season well with salt and pepper.
7. Lastly drizzle a good amount of olive oil over the potatoes.
8. Bake at 180 deg for 30 Min's.

Sambal olek & cheese toast...

Sambal olek & cheese toast..

(Makes 2 toasts)

Here is my husband fav, bringing him back to his school day in Holland...

A very dutch indo influenced toast..

You can get bottled sambal olek sauce at supermarkets.

Ingredients:

2 Slice of white bread

Sambal Olek sauce

4 Slices of edam cheese.

Direction's:

1. Toast bread slices.

2. Spread sambal olek slightly onto toasts.

3. Lastly place cheese slices on top.

Enjoy...

Feta stuffed pepper...

Feta stuffed pepper...

(Serve 2)

Makes a brilliant starter or side dish.. Fetalicious.....

Ingredients:

2 bell peppers (i find the red and yellow much sweeter and tastier)

1 packet of feta cheese (diced into small squares)

1 garlic (diced)

2 basil leaves

Sprinkle of dried parsley

Extra virgin olive oil

Directions:

1. Cut the top of the peppers. Remove core and seeds. Put pepper in small baking dish.

2. Place the basil leave and some of garlic in the peppers.

3. Fill the peppers with all the feta.

4. Put the remaining garlic on top.

5. Sprinkle a dash of dried parsley.

6. Drizzle the extra virgin olive oil over the pepper.

7. Bake for 40 Min's at 200 deg.

I like to rest the pepper rest for a while before enjoying it.. Let the feta sets in nicely.

3 cheese lasagna...

3 cheese lasagna...

(Serves 8)

Here is a very easy to follow recipe. My family loves it.. Rich cheesy slice of heaven. I use the no hassle Barilla La Collezione lasagne pasta, no precooking needed. It take a longer preparation time but it worth every minute.

Ingredients:

500 grams mince beef

2 large onions (diced)

2 clove garlic (diced)

4 large tomatoes (diced)

1 can of whole tomatoes

2 cans of tomato paste

2 cans of tomato sauce

1 packet 500 grams shredded mozzarella cheese

250 grams ricotta cheese (grated)

250 grams parmesan cheese (grated)

1 large bunch of italian parsley (chopped)

1 bunch of basil leaves

1 teaspoon fennel seed

1 teaspoon italian seasoning
1 egg

1 teaspoon of ground nutmeg powder

8 sheets of Barilla La Collezione lasagne pasta.

Black pepper

Salt

1/2 cup olive oil

23 cm square baking tin

Directions:

1. Heat up a large pot and pour in the oil.

2. Throw in the onions and garlic. Stir for 1 minute.

3. Add in the mince beef, brown the meat for 6 to 9 Min's.

4. Once meat is brown add in the diced tomatoes,whole tomatoes, tomato sauce and paste.

5. Season with salt and pepper.

6. Add the sugar, fennel seeds, italian seasoning, basil and a part of the italian parley.

7. Simmer on low heat for 1 hour and 30 Min's. Making sure you gently stir it from time to time.

8. Once meat sauce is ready. Turn off heat.

9. Mix the egg, nutmeg and the rest of the italian parley and ricotta cheese together in a bowl.

10. Pre heat oven to 180 deg.

11. Take the baking tin and lightly grease it.

12. Firstly, spread 1/3 of the meat mixture.

13. Then place 4 pasta sheet. Making sure the layer is covered.

14. Later spread 1/2 the ricotta cheese mixture over evenly using your fingers.

15. After that sprinkle 1/3 generous amount of mozzarella cheese over.

16. You then top that layer up with 1/3 the parmesan cheese.

17. Repeat the same process again.

18. Lastly you top the last portion of the meat mixture on the top followed by the mozzarella and parmesan.

19. Cover with aluminium foil and bake for 25 Min's.

20. Then take the foil out and bake for another 25 Min's.

Let it rest before serving. Sprinkle chili flakes over to add more heat.

You can save and reheat leftover at 160 deg for 15 Min's..

Roast chicken & pumpkin feta salad

Roast chicken & pumpkin feta salad....

(Serves 4)

(Roast chicken)
Ingredients:
1 whole chicken (cleaned with head, neck and feet cut off)
1 large orange (pricked)
2 large white onions (cut in quarters, leave skin on)
6 clove garlic (crushed leave skin on)
Olive oil
Salt
Black pepper

(Salad)
1/4 small pumpkin (cleaned, skin trimmed off and diced into large squares)
1 packet baby spinach (washed and drained)
1/2 packet pumpkin seeds
1 packet cherry tomatoes (sliced into halves)
15 green olives
1 packet feta cheese (diced into small squares)
Balsamic vinegar
Olive oil
Black pepper
Salt


Directions:
1. Put chicken onto large baking dish. Rub chicken with salt,black pepper and olive oil.
(U can do this 2 hours before and keep in fridge for better taste.
Take it out to room temperature 30 Min's before putting in oven.)
2. Pre heat oven to 180 deg Celsius.
3. Place onions and garlic around chicken,
prick the orange with a fork and stuff it into the chicken cavity.
4. Drizzle a tiny bit of olive oil onto onions and garlic.
5. Roast chicken for 1 hr 30 Min's.
6. After 30 Min's, take chicken out and add the pumpkin with the onions. Cook for another hour.
7. Once chicken and pumpkin are roasted nicely. Take it out and let it rest for 15 Min's.
8. Throw the pumpkin and all the ingredients for the salad into a large mixing bowl.
9. Drizzle balsamic vinegar,olive oil,season and mix well with clean hands.
10. Cut chicken parts and serve onto plates along with a generous portion of salad on the side.



Mouthwatering.....