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Sunday, May 30, 2010
- Posted using BlogPress from my iPhone
Monday, May 24, 2010
Thursday, May 20, 2010
Asparagus with orange sauce
- 2 oranges
- 1 shallot
- 3 tbs vinegar
- 1/2 tsp Dijon mustard
- 4 tsp vinegar
- 4 tbs olive oil
- Salt and pepper
- 20 spears asparagus, trimmed
- Parmesan cheese for shaving
- First, make the dressing. Zest one orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and out in a ramekin with the vinegar poured over. Set aside for 5 minutes.
- Add the mustard to the zest.
- When the orange juice has reduced, strain in over the zest. Drain the shallot, discarding the vinegar.
- Whisk all together then slowly whisk in oil.
- Taste, season with salt and pepper. Set aside.
- Bring a saute pan full of water to boil. Salt it, then add asparagus and cook until tender.
- Drain, immediately rinse under ice cold water to set the colour.
- Pat dry with paper towels and transfer to a serving platter.
- Spoon over the sauce. Shave over the parmesan cheese. Grind over some pepper and serve.
Steak Au Poivre
- 2 to 4 tenderloin steaks or eye of round (estimated 5 ounces per person)
- 1 to 2 tbsp green peppercorns, rinsed and drained
- 1/2 cup beef stock
- 1/4 cup red wine (Muslims, skip this and subsititute it with the same amount of beef stock instead)
- Salt to season
- 1/2 cup creme fraiche (You can substitute this with heavy / double cream)
- Bring the meat to room temperature before cooking, about 20 minutes. Soak the peppercorns in wine or water or black tea (drain before using).
- Heat the pan to high and season the meat.
- When the pan is very hot, fry the steaks on both sides to your liking (rare? medium rare? well-done?).
- Let the meat rest on board while you make the sauce.
- Deglaze the pan with the stock and boil it down to generous tablespoon, about 2minutes.
- Lower the heat and add the drained peppercorns and cream to heat through.
- Put the meat back in the pan, turning once to coat. Then put the meat in a platter and pour over the sauce to serve.
- 1 kg potato peeled and thinly sliced
- Salt & pepper
- 1 pinch of nutmeg
- A few garlic peeled and grated
- 250 ml Milk
- 250 ml heavy cream
- 2 tablespoons butter
- Heat the oven to 375°F/190ºC
- Spill half the potato slices into a gratin dish
- Season well with salt, pepper, and nutmeg
- Smear over the grated garlic
- Spread over the remaining potato slices
- Pour over the milk and cream
- Season well again with salt and pepper
- Dot with the butter
- Bake until all the liquid has been absorbed and the top is bubbly brown, 1 to 1-1/2 hours
We were all given a small plate each to taste all the dishes. Verdict? Magnifique!!! The asparagus were divine, especially with the orange sauce. I swear if I was on my own that day, I would have licked the sauce clean from the plate! (Tak senonohnya kan?) The steak was so tender and the sauce was excellent. Potato gratin pulak sangatlah lembut and creamy! Yummmm....Well, there you go readers...if any of you do try the recipes above, do share with me apakah resultnya ye? Bet they're gonna be delish! Ooooh la la!
Saturday, May 15, 2010
Laura has a great sense of humour and is a good storyteller. She shared a lot of stories; how she started learning to cook from the age of 5 by helping her mum in the kitchen. She is a big believer of home cooked food, that’s why she doesn’t feel right when people call her a chef, she prefers to be called a home cook coz it sounds fuzzier. She has no intention of opening her own restaurant, but she loves entertaining. When her schedule permits, she has at least 4 dinner parties every week! Of course she’s been serving French food in her dinner parties, and admitted that they were all simple recipes like the ones in her shows. She added that people get intimidated hearing about French food because the public has been bombarded with the images of how high end French food is but the truth is, like all home cooked food, French food is actually simple. It’s clear from the dishes that she prepared for us that she was right. Simple and hearty flavours are what she’s all about, and it is evident through her recipes.
Laura started with making, guess what? The apple tart, which recipe I shared with you guys few entries back. And yes, it was that simple and fast. After that she made asparagus with orange sauce and shallots and steak au poivre with potato gratin. Laura continued saying that she loves her steak rare, she normally leaves it for 10 minutes on the fire. She added that one of her friends loves it even ‘rarer’ coz she only cooks it for only 3 minutes. The room roared with laughter when she said “For her, if it ‘moos’, that’s perfect!”.
The good thing was that the chefs of Berjaya University College of Hospitality (where the demo was held i.e. 14th floor of East Tower of Berjaya Times Square) had also helped to prepare the dishes back stage and we were told that they skipped the wine from the recipes ;) That’s very good, that shows AFC is sensitive towards their Muslim fans
The dishes were lovely. Again, hard to believe that French food is so simple to make, but Laura stressed that it is a cuisine that is evolving. French women work, and are increasingly leaning towards quick and easy ways to cook delicious dishes. I wouldn’t mind having these kinda food every week!
After the demo, she came forward and answered questions. Answering on how she keeps herself slim, she said “Ohhh..don’t come near me, I’m not that slim!” while trying to pinch an imaginary love handle on herself! She continued that the thing to do is try to keep your raw materials as fresh and as organic as possible and avoid processed food. “Basically cook your food yourself. That way, you know what goes into your food. Spend time cooking for your families. Don’t chase your kids away when they wanna play in the kitchen and cook with you. That’s how you spend time with them”. So true, huh?
The afternoon continued with autograph signing and photograph session. Laura is indeed a lovely person. Less sexier than how she is portrayed on TV, I would say. She told us she doesn’t like to watch herself on TV. Oh yeah, the kitchen where she shoots her shows from is not hers, it’s her producer’s. One more thing, Anis Nabilah (from Icip-Icip) arrived to meet Laura at the end of the session. Comel and friendly! I sempat tukar business cards with her lagi!
Well, it was a fun afternoon! Lets look forward for more no-hassle French food recipes on AFC. French Food at Home Season 3 shows on AFC Monday-Friday at 9pm. Happy cooking ladies!
Friday, May 14, 2010
Note to self : Cari her cardio and lower body workouts pulak..
Thursday, May 13, 2010
- Sensitive - like Mum
- Calm - like Dad
- Musically inclined - like Dad
- Shopaholic - like Dad (percayakah? Dad is a great shopper..If he buys stuff for me, I memang akan berkenan. Imagine he buys me handbags, bajus, kain ela, semua cantik ok?)
- Bookworm - like Mum
- Into sports - like Dad
- Traveller - like Dad
- Loves cooking (and a good cook too! haha!) - like Mum (of course!)
- Romantic - like Dad
- Charitable/Giver - like Mum
Tuesday, May 11, 2010
Saturday, May 08, 2010
- Enter the contest organised by AFC to win tickets to her cooking demo (but hurry, the contest ends tomorrow though) ; OR
- Buy tickets for her cooking demo or dinner sessions.
Perhaps I see you guys there? ;)
Thursday, May 06, 2010
Bolehlah shoot gambar sendiri dengan senangnya..Price, it's almost 40% cheaper than Leica yang I konon2 nak tu..Hmm..this calls for another round of window shopping this weekend. Any of you readers have the same camera? How do you find it? Sharelah..Thanks!
Tuesday, May 04, 2010
1/2 cup butter
1/3 cup sugar
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon vanilla
8 ounces cream cheese, softened
1/4 cup sugar
3 apples, peeled and thinly sliced
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup slivered almonds or chopped walnuts (I used almonds)
Heat the oven to 400°F/200°C.
Beat all the ingredients for the cream filling together until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts. Remove the tart shell from the oven. Spread over the cream mixture.
Arrange the apple slices on top, then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.
Monday, May 03, 2010
Saturday, May 01, 2010
I can't recall when was the first time I heard this phrase but when I actually watched the video of Steve Jobs delivering the commencement speech at a Stanford graduation ceremony, I saw myself playing it over and over again. It is truly enlightening, inspirational and in summary, the three stories that Jobs shared in this speech will make you realise that :
1. A lot of things will happen in life and they won't always be good. You'll not understand why some of these things/events take place. You won't be able to connect the dots in looking forward, but when you believe that the dots will connect somewhere down the road in the future, this will give you the confidence to trust your gut.
2. To do great work, is to love what you do. If you haven't found it, keep looking and don't settle.
3. Your time on earth is limited. So start living your own life, don't waste it living in someone else's. Don't let other people's opinions drown you. Have the courage to follow your heart and intitution. And to become better every single day, STAY HUNGRY, STAY FOOLISH!
Check out this video. Hope it will inspire you in some ways, coz it did exactly that for me! Have a good weekend people!