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Easy Peasy Spinach Filo PieIt's more like a filo 'lasagne' than a 'pie' coz the ingredients are all layered up, but instead of using pasta sheets, I used filo pastry sheets (which are much much thinner), so I am reluctant to call it a lasagne.This recipe involves quite a few ingredients and steps - the spinach filling, the bechamel sauce, the construction using filo pastry and cheese, and then the actual baking. Since the filling and sauce can be made in advance, however, plus the fact that the filo pastry can be bought from a store, the actual 'making' of this dish was quite easy and quick. Easy Peasy Spinach FIlo Pie serves 8 Ingredients 
You would need a fork and knife to eat this coz the edges is kinda crunchy but the middle is kinda chewy. My kids didn't like that they could still see the spinach, so maybe next time I'll mince them finer.. tee hee. They like that it's really cheesy though ;) Happy Trying :) Easy Peasy Green MacaroniDid you know that it's almost impossible to get fresh spinach over here? You can only get the red kind, and only at the Indian grocery store.I bought some frozen spinach the other day (to experiment with some filo pastry I accidently bought thinking it was puff pastry), so I decided to use half of it to make today's lunch for the kids. Voila - Puke Green Macaroni. Looks absolutely vile, but taste absolutely delicious. Would be a good dish to serve at a halloween party. My kids ate it even though they knew it has spinach in it. Hide that fact if you think your kids would be turned off by the thought of eating vegetables. That's why I call it 'Green Macaroni'. Easy Peasy Green Macaroni (Macaroni with creamy spinach sauce) 
Looks ugly but tastes yummy. Notes: You can use any kind of creamy soup. If not using soup in a can, subtitute with one cup chicken stock and one cup cream. If using fresh spinach: In the saucepan, saute garlic in oil then add chopped fresh spinach and stir till wilted. Put into blender with soup, blend till smooth as per recipe. Pour back into saucepan to bring to boil. You can use other types of pasta instead of macaroni. Easy Peasy Coconut and Cheese PancakesWoke up this morning to pack the kids' lunch and realized I ran out of bread.So I made some pancakes instead, with whatever I had in my fridge. Turned out not bad for a campak-campak (throw anything in) recipe. Warning: Measurements are guesstimates. It was waaaay too early in the morning. Easy Peasy Coconut and Cheese Pancakes Ingredients 
I had mine with last night's sambal tumis (thick chilli and onion sauce). It tasted good on its own too. You could also omit the cheese if your family are not fans of cheese. You could also substitute the parmesan with cheddar or mozarella or whatever cheese you fancy or have in your fridge. The coconuts give a nutty flavor and a crunchy texture to the pancakes. I wish my coconuts were younger, fresher and more roughly grated though. It would've tasted awesome. You could use dessicated coconut instead but the texture and taste would be slightly different, perhaps drier and sweeter. Happy trying and tell me how yours turn out! Easy Peasy Beef QuesoReading Swahili's post on how she could turn chilli into lasagna made me crave for chilli con carne. But entah camner jadi beef queso pulak... heh heh By playing around with my chilli con carne recipe (damn.. I wanted to put a link, but that recipe was swallowed up by modblog. Pity), I discovered I could make it into Beef Queso, which is basically chilli con carne (beef/meat chilli) mixed with cheese. I brought the whole thing up a notch by adding corn and red kidney beans (you can use whatever vegetables you like). Easy Peasy Beef Queso 
sedap dimakan panas-panas, ramai-ramai *If you can't find nacho cheese sauce in a can where you are, just buy one of the cheese dips in the bottle. Alternatively, you could also just use grated cheese (cheddar, mozarella, whatever you fancy). Some nacho cheese sauce/dip has jalapeno in them, so make sure you choose according to your taste in spicyness. The red kidney beans really made the chilli yummy. I had initially put only half a can coz I wasnt sure how it'd turn out, but after tasting it, I decided to dump in the whole can! I ended up picking the beans with my nachos. Yummeh! Buenos Nachos, Amigos! Blueberry CheesecakeBelieve it or not ... I made this for a kenduri aqiqah yesterday. I think it turned out pretty good, considering it was gone in a flash. I actually had to convince a little girl to put off eating her piece so that I could take a picture of what it looked like inside. hee hee. I got the recipe for the Japanese Soft Cotton Cheesecake from kak pea's blog. The first time I tried it, I brought it to Riyadh and my kids loved it. It was fluffy and only mildly cheesy and not too sweet. Since I was bringing it to a gathering this time, I decided to make it more presentable by slapping on some vanilla whipped cream (whip 1 cup whipping cream with 2 tablespoons of caster sugar and 1 teaspoon vanilla), spooning on some blueberry topping/filling (from a can) and practicing my piping skills (still not there, but I think was better than before.. tee hee) I am refraining from labeling this as 'easy peasy', because it does involve a few steps that sounds tricky and like it requires high culinary skill, but I think you'll find that it's pretty easy once I've explain it out and you've tried it. Japanese Soft Cotton Cheesecake (original recipe here)  Notes: (1) Double Boiler Doesn't really require special equipments. Just find a pot that is big enough to support your mixing bowl on its rim. Boil some water in it and then place your mixing bowl on it to melt the ingredients. The purpose it to melt ingredients without burning it. (For the engineer-minded folks : The steam from boiling water provides a relatively even and constant heat source, that is not too hot that it reaches the melting point but not the burning point of ingredients) (2) Water Bath Again, no special equipment required. Find a pan with at least one inch high side that you could fit your cake pan in. Place your cake pan in the middle and fill the outer pan with water. Place the whole thing in the oven. Check the water level every half an hour or so, top up if necessary. If you're using a springform pan for your cake, wrap the outside bottom with aluminum foil to avoid watter from seeping into your cake batter. The purpose is to keep the cake moist. (For the engineer-minded folks : the heat from the oven will make the water evaporate and fill the oven with water molecules. The heat keeps the water molecules from condensating and that keeps the water molecules in the cake from escaping). Beware: Unless you want a steam facial, do not stick your face in when you open the oven door. Happy trying!! { Last Page } { Page 1 of 11 } { Next Page } |
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