Category: My Kitchen

OK! It seems like this cooking time these few days 😛 I had always wanted to try to cook pasta not that I had never tried them before, I did a few times but weren’t satisfied with the result. For this, I just added in whatever I think can be added. I didn’t follow any recipe just followed my instinct and used the easiest way as possible.

Ingredients:
– Portion of linguine is up to you.
– Portion of choped garlic is up to you too.
– 1 tin of Prego Spaghetti Sauce(tomato, basil and garlic), it can serve up to 3-4 persons though the tin stated it’s for 2-3, ah well… it’s up to you again. [Updated: I know why now :p Thanks Pretenders, I added half tin of water because I didn’t want to waste the sauce so I diluted those in the tin with water. You can add water if you want to becuase the original texture of the sauce is very thick!]
– Minced beef, if you like a lot of beef, then add more otherwise add less.
– 1 tbsp. of cooking oil or olive oil

Instructions:

1. Boil a pot of water with a bit of salt to taste.
2. Put the linguine in until it’s cooked whereby the colour isn’t that yellowish anymore, it’s something like what you see in the picture above, on the right. While waiting for it to cook, prepare the sauce.
4.Heat oil in wok, add chopped garlic. Then, cook and stir until it turns brown.
5. Add minced beef and stir fry until beef is cooked.
6. Pour Prego Spaghetti Sauce into the wok and let it simmers.

7. Pour the tossed linguine into the sauce and stir fry for a while.
8. Finally it’s ready to be served 🙂
9. You can add some garnishings such as cheese powder or chopped fresh parsley.

The result? Not so bad 🙂
It could be the sauce used because previously I tried with other brand, it’s not that good.

This is my first time making banana cake. Usually mom did it herself. As we had some over-ripe bananas, we decided not to waste it by making cake from it. I got this recipe from mama-diary. I had skipped one ingredient.

Ingredients:
6oz butter
6oz castor sugar
2 large eggs
3 1/2 tbsp yoghurt (I skipped this)
3 large banana, mashed
8oz self raising flour, sifted

If you are using plain flour, use 8 oz plain/cake flour with 1tsp baking powder and 1tsp bicarbonate soda

Instructions:
1. Preheat oven to 180 degrees Celcius.

2. Cream butter & sugar till light and fluffy.
3. Add eggs, one at a time and beat well.

4. Add smashed banana till well blend. It looks a bit yucky if you know what I mean 😛
5. Fold in flour to mixture and pour into a greased baking pan.
6. Bake at 180 degree Celcius for 45min – 1hr or till skewer comes out clean.

TADA! 😛 It’s overbaked hahahaha…
The one you see here is the bottom, the top was ugly 😛 too many holes because we poked and poked to make sure it’s cooked. First two times, it’s not cooked. Bake for the 3rd time then it’s done but overbaked. This is because the tray was a bit small, it’s too thick in the middle that’s why need longer time to set. Must go shop for bigger tray.

My first banana cake but I’m not quite into eating banana cake *blek*

Ingredients:
16oz cream cheese
1/2 cup sugar
2 eggs
3 tbsp. of self rising flour
biscuit crumbs and melted butter for crust

Instructions:
1. Mix cream cheese and sugar. Remember to cut the cream cheese into small cubes so that you can beat and mix them easily.

2. Add eggs.
3. Fold in self rising flour.

4. Melt butter and biscuit crumbs. Then press on the baking pan. Make sure you cover your baking pan with aluminium foil or oil paper.
5. Pour batter over crust.
6. Bake 175 degree Celcius for 40 minutes.

Left: The final product. Should use a bigger pan. If smaller one is used like what you see here, then it will crack.
Right: The texture is the same as candle cake but this is with cheese and with the crust. However, I would suggest you to just skip the crust, I don’t see any point for having them there.

Oh, you can add 1/2 tsp. of vanilla essence for better taste too. You can also add in other stuffs like mix fruits, nuts etc. as long that you make sure that the batter is creamy enough and no ended up like what I had previously, so chewy until can make into play dough 😛 Summore ended up with stone cheesecake!

Consider it 80% success 😛 Could be better if I used bigger tray.

Haven’t bake any cake for ages. The last time was before CNY. Today, my sis and I decided to bake cheesecake. Here’s the recipe…

The one showing here(the text) is the original recipe. We substituted and added extra ingredients to it(the pic).

The steps are:
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Mix crumbs and butter; press onto bottom of 8- or 9-inch baking pan.
POUR batter over crust.
BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars.

How To : Easily Remove Bars From Pan: Line pan with foil before pressing crumb mixture onto bottom of pan.

Here’s the photos of the process:-
Mix:

We added self rising flour in hope of making it a bit more fluffy like normal cake.

Making the base.

Pour:

It’s very sticky!!!

Bake:

We took some batter to make some cheese cupcakes/muffins.

End results:

-_-” Heheheh… failure 😛 We reduced the recipe to half which was fine all these while but decided to try something different today, we love to experiment with cakes or cookies baking. We added about 1/2 cup of self rising flour. The batter was so so slippery 😛 having a bit difficulty to scoop or even spread it.

We thought it would rise so we didn’t put much. Off into the oven and it came out… GOSHH.. it’s really tough!!! Tougher than biscuits. We tried to cut it with the big knife for cutting meat but to no avail hahahah… So decided to break it with our bare hands and it’s much easier to break 😛 Man… it’s really hard 😛 It can hurt people too if you throw it to them LOL… Considering it to be an edible weapon too. YES! You heard me right, it still can be eaten, no need to throw it away.

However, don’t worry about the recipe I had stated and the steps before the photos of the process. Just don’t follow what I did 😛 More recipes on cheesecakes, go to kraftfoods.com I got mine from here.