Farmer's Salad

This recipe was given to me by my friend Sharon. It's light, simple to make, and tastes wonderful - it's perfect for the summer!! I love the combination of soft cottage cheese, crunchy vegetables, and dill. I also really like that there is no dressing on this salad...it just doesn't need it. This dish is very versatile - you can use whatever veggies you have on hand. My kids thought it was good and they aren't cottage cheese fans. My husband and I both really loved it. I had the leftovers for lunch the following day and it tasted fantastic. Thanks for the terrific recipe Sharon!

Farmer's Salad:

Recipe and photos by For the Love of Cooking.net

Original recipe by Sharon Friedman

• 1 lb container of large curd cottage cheese
• 1 cup of yellow bell pepper, diced
• 1 cup of orange bell pepper, diced
• 1 cup of grape tomatoes
• 1 cup of sugar snap peas, diced
• 1 cup of cucumber, peeled & diced
• 4-5 tbsp fresh dill, chopped
• Dash of garlic powder
• Sea salt and freshly cracked pepper, to taste

Dice all of the vegetables. Combine the cottage cheese with the yellow bell pepper, orange bell pepper, grape tomatoes, sugar snap peas, and cucumber in a large bowl. Add the chopped dill and season with a dash of garlic powder, and sea salt and freshly cracked pepper, to taste. Mix until evenly coated. Taste and re-season if needed. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Rich Chocolate Taart

Now, this is the second pie I baked today...

Somehow I couldn't get a single good picture of this taart - I thought I did but after uploaded all, these two pics above were the best amongst all haiz.....

One good reason (read: excuse) I can think of is cos I cut and took pics when the taart was still warm - perhaps the filling and topping was not really set yet - see if I can get a better shot tomorrow after I leave it overnight :)

Please do not judge the quality of the taste of this tart only by looking at my those poor pics

It is so rich and chocolatey and not overly sweet - all chocoholics' must try!

Recipe is from Hesti's site

This is the translated version...

What you need:

For the pie crust:

185g plain flour

25g cocoa powder

55g icing sugar

150g cold butter - roughly chopped

2 egg yolks

1 tsp cold water

For the filling:

4 egg yolks

2 eggs

55g caster sugar

80ml thick cream

300g dark chocolate - chopped

1 tsp vanilla extract

How to make the pie crust:

Mix plain flour, cocoa powder, sugar and butter - rub with fingers til well mixed

Add in egg yolks and water, mix well til dough is formed

Wrap in cling wrap and keep in the fridge for 30mins

Preheat oven to 180degC

Grease pie pan (I used 24cm pan)

Roll dough til big enough to be laid on the pan

Press the dough at bottom and sides of the pan til even, leave it in the fridge for another 30mins

Cover the top with aluminium foil and put pie weight on top

Bake in opened oven door for 15mins, take out pie weight and foil and bake in closed oven door for another 10mins, let cool

How to make the filling:

Beat egg yolks, eggs and sugar til thick and creamy

Add in cream, melted chocolate and vanilla extract - mix well

Pour filling on the pie crust, bake for 30mins til filling is set

Let cool, and spread with chocolate icing (or you may pour with chocolate ganache) -> I did this just to get a smoother surface

I'm submitting this pie to Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine from Not The Kitchen Sink at this LINK

So glad finally I can participate in this event - I thought I couldn't... cos pie is something I very seldom bake and I do want to try it hands on.... it's indeed not so difficult, only I need to practise more in getting a thinner crust :)

I wish I could make more - following the list I have...I actually ready with all the ingredients for chicken mushroom pie and also wanted to try to bake apple pie and egg taarts...

Oh well, never mind, I will still go ahead with the plan when I''m free - hopefully soon :)

Cherry Cheese Pie

I can't believe I haven't submitted a single post for this month's Aspiring Bakers event, even though I have a list of what to try to bake - this has been a super duper busy month for me ppppfff...

Today is the last day of August, I made full of this one day to bake two kinds of pies
So, this is the first one...

Such a refreshing dessert - cheesy, sweet and tangy at the same time - yum!

Recipe is from HERE - I used bigger size of pie pan and I used cherry topping instead :)

I'm submitting this pie to Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine from Not The Kitchen Sink at this LINK

Going to post the second one soon..... :P

Balsamic and Onion Pot Roast

It was a cold and rainy day today so my daughter wanted me to make pot roast and potatoes for dinner. Instead of making my regular pot roast I searched the internet for something different. I came across a recipe on Kalyn's Kitchen that looked interesting so I decided to give it a try. I adapted the recipe to suit my families tastes and I used my oven instead of a crockpot. The meat turned out tender and flavorful and the balsamic onion sauce was a huge hit with all of us especially my husband who really loved it. Thanks for the great recipe Kalyn.

Balsamic and Onion Pot Roast:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Kalyn's Kitchen

• 1 tbsp garlic olive oil
• 3 lb chuck roast, trimmed
• Steak seasoning, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 1/2 cups beef broth
• 1/2 cup balsamic vinegar
• 3 tbsp tomato paste
• 1 sweet yellow onion, sliced into large chunks
• 1 red onion, sliced into large chunks
• 6-7 cloves of garlic, chopped
• 2 bay leaves

Preheat the oven to 325 degrees.

Heat the olive oil in a large Dutch oven over medium high heat. Trim the chuck roast of as much fat as possible. Season both sides of the chuck roast with the steak seasoning, sea salt, and freshly cracked pepper, to taste. Sear the meat on both sides for a few minutes until nice and brown.

Deglaze the pan with the beef broth, balsamic vinegar, and tomato paste. Cook for a minute or two so it can reduce a little. Add the onions, garlic, and bay leaves then cover with a lid and place into the oven. Cook the pot roast for 3-4 hours or until moist and tender. (If you can, flip the meat halfway through cooking.)

Remove the pot roast and place on a cutting board with a tin foil tent. While the meat is resting, Remove the bay leaves from the balsamic and onion sauce and skim as much fat off the top of the sauce as possible. Place on the stove over medium high heat and cook down for 2-3 minutes until it has reduced a bit. Slice the pot roast and drizzle with the balsamic onion sauce. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Tomato, Feta, and Fresh Dill Frittata

I wanted to make a healthy and delicious breakfast to get us ready for our family bike ride so I decided to make a frittata. I found grape tomatoes, feta cheese, and fresh dill in the refrigerator and I thought that would be a great combination of flavors. I was right - my husband and I loved it. The tomatoes were sweet, the feta was salty, and the dill was so delicious with the eggs. This was a great way to start out our day.

Tomato, Feta, and Fresh Dill Frittata:

Recipe and photos by For the Love of Cooking.net

• 8 eggs
• 2 Tbsp non fat milk
• Fresh dill, chopped
• 1/4 cup of feta cheese
• Handful of small cherry tomatoes
• Dash of garlic powder
• Sea Salt and freshly cracked pepper, to taste

Preheat the oven to 350 degrees. Coat the baking dish with cooking spray.

Mix the eggs with the milk and fresh dill until well combined then season with a dash of garlic powder, sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the baking dish then place the tomatoes and feta cheese evenly in the egg mixture.

Place into the oven and bake at 350 degrees for 20 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool for 5 minutes before cutting. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Homemade Chicken Balls Soup & One Year Blog Anniversary Giveaway

Ok, now my unpacking is done, nomore sick family member, but for the past one week was still busy - a big group of relatives came in town and was out whole day for almost the whole week - fun and tiring at the same time :P
Been absent from blogging world for few weeks - feel like a lifetime! I guess now I can get back on track :)

Ok, this is one dish I've made quite sometime back - yummy homemade chicken balls - it's a keeper :)

Recipe is from HERE

What you need:

500 gm chicken breast, cut to smaller pieces

½ cup (125ml) icy cold water
1 tbsp fish sauce
½ tsp salt
½ tbsp sugar
½ tbsp oil
2 tbsp cornflour
1¼ tsp baking powder

dash of white pepper

Mince the meat in a food processor until a paste is form. Add 5 tbsp water (a tbsp of water at a time) to get a smooth paste

In a separate cup, mix together the remaining water, fish sauce, salt, sugar, oil, cornflour and baking powder
Remove the chicken paste from the food processor and put in a big bowl. Pour the liquid mix to the paste and stir well slowly until the liquid is absorbed into the paste (use either your hand or a fork)
For the taste test...microwave or boil a teaspoon of the paste. Season to taste with more salt or sugar
Cover bowl with clingwrap and place in the freezer for 30 minutes
Boil a pot of water. Once the water has boiled, remove the pot from the heat
Add pepper to the paste and stir to combine. Scoop the paste onto your wet hand. Push the paste through your thumb and 2nd finger by making a fist. Use a wet spoon to scoop and drop it into the hot water. To prevent the paste from sticking to your hand and spoon, wet the spoon and hand with water
Continue until the chicken balls form a layer in the water. Now turn on the heat but do not let it boil. Just simmer slowly without bubble....if not your chicken balls will not have 'bounce'

While cooking the chicken balls, any leftover paste should be kept in the freezer

Fill a big basin with icy cold water. When the chicken balls starts to float, leave for a few more seconds

(Cut one in half to see if it is cook. The inside should not be pink). Scoop out and let it cool in the cold water

After the chicken balls have cooled, use as required or freeze

Note:

* Further boiling after this stage will not affect its bounciness

* Squeeze test : when the meatballs start floating, get one out of the hot water and give it a squeeze between the fingers. When it is ready it will be 'springy' between your fingers. If it hasn't got a good bounce yet, put it back into the water. Try another

Now, the chicken balls are ready

Time to make the soup...

Easy peasy....boil chicken bone and a pot of water, discard all the floating waste

Add in sauteed garlic (in a little oil), salt, pepper

After boiling, lower the heat and simmer

Add in hard boiled peeled quail eggs, cut carrots, and cut xiao pek chye

Add in boiled bean vermicelli (tanghoon) just before eating

What a hearty meal :)

Ok, now, I was so surprised to realize that two days ago on 27 August, it was the first anniversary of my this humble blog! I was so busy I only remember today! :(

Well, it's still better to be late than never to share to all of you how glad I am having decided to start this blog one year ago - no turning back but keep moving on instead!

For the past one year, I have learnt a great deal from other bloggers I met online, and really look forward to meeting even more - will never get tired of learning too!

For the past one year, I have enjoyed experiencing cooking and baking with more confidence and with some hiccups occassionally, I now have more knowledge than ever!

For the past one year, I have seen myself and yes, it's so true that cooking and baking is my passion which I finally acknowledge - as well as my family!

I love, I cook, I bake - indeed! :)

I feel so grateful with all the experience for the past one year - many more to come! :)

To share my thankfulness, I have little giveaways :P

Two sets of cookie cutters with different animal shapes for two winners

Set A

Set B

To participate, please write in the comment box anything you'd like to share with me your opinion about my blog - anything related to it, the layout, content, cooking, baking, picture...anything - constructive suggestions are mostly welcomed! :)

Closing date will be on Sunday 4 Sep 23.59

My lil girl Abby will random choose 1 winner, and my lil boy Ian will choose another 1 winner and I''ll announce the winners on Monday 5 Sep

Really look forward to your participation! ;)

Olive and Tomato Focaccia

I was recently sent a great little cookbook called The I love Trader Joe's College Cookbook. You don't have to be in college to enjoy this cookbook because it's filled with quick, easy, and inexpensive recipes using Trader Joe's products. If you read my blog you know I LOVE Trader Joe's and I use many of their products on a daily basis. I found this recipe while perusing the cookbook and couldn't wait to make it. This recipe is simple, quick, and it uses very few ingredients. I adapted it by using homemade Three Olive Tapenade instead buying some (it's so easy to make and I had all the ingredients on hand). This will be on our table many times in the future because we all loved it.

Olive and Tomato Focaccia:

Adapted recipe by For the Love of Cooking.net

Original recipe by The I love Trader Joe's College Cookbook by Andrea Lynn

• Pizza dough, at room temperature
• 1 tbsp olive oil (more if needed)
• 3-4 tbsp Three Olive Tapenade (or store bought)
• Roma tomato, sliced thinly
• Sea salt and freshly cracked pepper, to taste

Open the pizza dough and place it on a floured surface for 20 minutes. Make the tapenade unless you are using store bought.

Preheat the oven to 400 degrees. Coat a 8x12 glass baking dish with a bit of olive oil and spread around the dish. Season the dish with sea salt and freshly cracked pepper, to taste.

Gently need the dough a few times then stretch the dough out with your fingers and place it into the baking dish, pressing the dough down into the bottom of the dish. Use your fingers to punch tiny indentations into the top of the dough. Drizzle more olive oil on top of the dough then spread the tapenade evenly over the top, next layer tomato slices Season with sea salt and freshly cracked pepper, to taste.

Bake until the focaccia is puffy and golden, 25-30 minutes. Cut into pieces and serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Sesame Beef Lettuce Wraps

I am having a proud mother moment. My daughter wanted to make dinner for the family so she thought about it for awhile and decided to make steak lettuce wraps. We found a recipe online at Under the High Chair that looked perfect. She made the marinade first followed by the dipping sauce. Once the rice was cooked she then carefully cooked the beef - all by herself! The lettuce wraps were VERY tasty and so much fun to eat. Be warned - they are REALLY MESSY! The whole family loved her dinner and we gobbled up every last bite. I don't know who was more proud - my daughter or me.

Sesame Beef Lettuce Wraps:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Under the High Chair

Marinade:

• 2 cloves of garlic, minced
• 1 tsp sugar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 tsp ground ginger
• 1 tsp rice vinegar
• 1 tbsp toasted sesame seeds
• Freshly cracked pepper, to taste
• 1 lb flank steak, cut against grain into thin slices

Combine all of the marinade ingredients together in a bowl then mix well. Slice the steak, against the grain, into thin strips. Place the steak into the marinade and mix until the meat is evenly coated. Cover with plastic wrap and place in the refrigerator for 1-3 hours.

Korean Barbecue Dipping Sauce:

• 2 cloves of garlic, minced
• 1/2 tsp sugar
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sriracha chile sauce (more if you want it spicy)
• 1 tsp sesame oil
• 1 tbsp green onion
• 1/2 tbsp sesame seeds
• 1 tbsp water

Combine all ingredients together and mix well. Set aside to let the flavors mingle.

Other ingredients:

• Butter lettuce leaves
• Shredded carrot
• Green onion, chopped
• Brown rice, cooked per instructions

Cook the rice per instructions. Once the rice is cooked it's time to cook the beef.

Heat 1/2 tbsp of canola oil in a large skillet or wok over high heat. Once the pan is HOT add half of the beef and cook for 1-2 minutes or until lightly browned. Remove from heat and put into a serving dish. Coat the skillet with another 1/2 tbsp of canola oil and add the remaining beef once the pan is HOT again. Cook for 1-2 minutes or until lightly browned.

For serving, place a bit of rice in a lettuce leaf followed by beef, carrots, and green onions. Drizzle a bit of the dipping sauce on top then fold and eat. Make sure you have plenty of napkins on hand because these are messy. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Coconut, Chocolate Chunk, and Walnut Cookies

The kids had their last swimming lesson for the summer recently and we decided to bake some cookies as a thank you to their beloved swimming instructor. We found out she LOVES walnuts and coconut as well as being a big fan of chocolate so we combined all of those ingredients together and made her a big batch of cookies. We used chocolate chunks instead of chips to make them extra decadent and delicious. Thankfully, the cookies were a big hit and proved to be as delicious as we hoped.

Coconut, Chocolate Chunk, and Walnut Cookies:

Recipe and photos by For the Love of Cooking.net

• 1/2 cup softened butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 tsp vanilla extract
• 2 eggs
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups of semi sweet chocolate chunks
• 1 1/2 cups of flaked coconut
• 1 cup walnut pieces

Preheat the oven to 375 degrees. Line a cookie sheets with a silpat mat or cooking spray.

Using a beater, mix the butter, white sugar, brown sugar, vanilla, and eggs until creamy and smooth.

In another bowl, mix the flour, baking soda, and salt together thoroughly. Slowly add the flour mixture to the egg mixture until well blended. Add the chocolate chips, coconut and walnuts then mix. Drop by rounded spoonfuls onto the cookie sheet.

Bake for 8-10 minuets or until golden brown. Allow to cool before moving them to a wire wrack. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Strawberry and Mango Salsa with Cinnamon Chips

I made this for my kids' after swimming snack and they LOVED it! They literally ate every bite. My daughter who was convinced that she didn't like mango suddenly loved mango. YEAH! It took very little time to make and tasted really delicious. Thanks to Barbara Bakes for the great recipe.

Strawberry and Mango Salsa with Cinnamon Chips:

Recipe and photos by For the Love of Cooking.net

Original recipe by Barbara Bakes

• 1 mango, peeled and diced finely
• 7-8 strawberries, diced finely
• Juice and zest from half a lime
• 2 tsp of sugar (more if the fruit isn't sweet)
• 2 tsp fresh parsley, chopped
• 3 small flour tortillas
• 1 tbsp butter
• 2 tbsp sugar
• 3/4 tsp cinnamon

Preheat the oven to 400 degrees. Line a baking sheet with tin foil for easier clean up.

Dice the mango and strawberries then place them into a bowl. Add the juice and zest from half of a lime, the sugar, and the parsley to the bowl. Mix to combine. Taste and add more sugar if needed. Chill in the refrigerator until needed.

Combine the sugar and cinnamon together in a bowl and mix thoroughly. Spread a bit of butter over each tortilla then sprinkle with some cinnamon and sugar. Slice the tortillas into wedges using a pizza cutter or knife. Place into the oven and bake for 5-7 minutes or until crisp and golden brown.

Serve the salsa with the cinnamon chips. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Strawberry Shortcake Kebabs with Vanilla Bean Whipped Cream AND Giveaway Winner

I wanted something simple and light to serve for dessert to our dinner guests. I placed some pound cake and fresh strawberries onto skewers then made homemade vanilla bean whipped cream. Each person was served a skewer and a side of whipped cream for dipping. This dessert took less than 10 minutes to make and was loved by all - adults and children. A quick and fun dessert can't be beat!

Strawberry Shortcake Kebabs with Vanilla Bean Whipped Cream:

Recipe and photos by For the Love of Cooking.net

• 1 pint whipped cream (kept cold)
• 1/4 cup of powdered sugar, more if desired
• 1 vanilla bean, split down the center, seeds removed
• Fresh strawberries, stems removed
• Frozen pound cake, thawed and sliced into bite sized chunks
• Wooden skewers

Combine the cold whipped cream with the powdered sugar and vanilla beans seeds. Using a beater, whip for 3-4 minutes or until thick and creamy. Place into the refrigerator until needed.

Alternate threading the skewers with strawberries and pound cake. Cover and refrigerate until ready to eat. Serve with a side of the whipped cream. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

GIVEAWAY WINNER:

The winner of the iRepl - Home Chef Gear apron is: Comment number 62!

Meaghan @ My Spoonful of Inspiration said...

These look so great for a night on the grill! :)

August 19, 2011 7:31 AM

Congratulations Meaghan. Please send me an e-mail at fortheloveofcooking.net@gmail.com with your full name and mailing address so the people at iRepl can send you your new apron.

Spicy Steak Kebabs AND a Giveaway! (WINNER ANNOUNCED - GIVEAWAY CLOSED)

I found this Alton Brown recipe online at Food Network. It sounded easy to make and perfect for serving dinner guests. I let the meat marinate for a little over 6 hours and it turned out delicious and so flavorful. We all, adults and children included, loved these kebabs. Kudos to my husband who grilled them to perfection!

Spicy Steak Kebabs:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Alton Brown - Food Network

• 1 1/2 lbs of chuck or sirloin steak, cut into cubes
• 3 cloves of garlic, minced
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp sea salt
• 1/2 tsp turmeric
• 1/2 tsp freshly ground black pepper
• 1/3 cup of red wine vinegar
• 1/2 cup of olive oil
• Skewers (soak wooden skewers in water for 10 minutes)
• Bell pepper, cut into bite sized pieces
• Red onion, cut into bite sized pieces
• Baby mushrooms
• Zucchini, cut into bite sized pieces

Cut the beef into like size cubes and place into a large zip lock bag.

In a bowl of a food processor combine the garlic, paprika, cumin, turmeric, salt, pepper, and red wine vinegar. With the processor running drizzle in the olive oil. Pour the marinade over the meat and mix well to coat the meat evenly. Place into the refrigerator and let the meat marinate for at least 4 hours.

Preheat the grill to medium high heat. Slice up the bell pepper, red onion, and zucchini. Toss the veggies, including the mushrooms, into a large bowl. Drizzle a bit of olive oil on top then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.

Thread the skewers with the meat and vegetables, leaving a bit of space in between each piece.

Place the skewers on the grill and cook, with the lid lowered, 2-3 minutes per side, 8 to 12 minutes in all (8 for rare and 12 for medium).

Remove from the heat and allow to rest under a tinfoil tent for 2-3 minutes prior to serving. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

GIVEAWAY: **WINNER ANNOUNCED - GIVEAWAY CLOSED**

iRepl - Home Chef Gear:

I was recently sent a really cute and handy apron from iRepel. I am loving this apron and so is my daughter, who has worn it more than I have. It is made from a fabric that is extremely resistant to stains. I have spilled a few things on my apron and wiped them right off with a damp towel. I love it!

The people at iRepl are offering my readers a chance to win an apron of their own. Simply leave a comment on this post for a chance to win. If you are leaving an anonymous comment, don't forget to leave your name so I will know who you are if you are chosen.

The giveaway will be closed at 7:00 p.m. on Sunday, August, 21, 2011. I will post the name of the winner on Monday's recipe.

Good luck!

My daughter making dinner in my/her apron

Tomato Salad with Fresh Herbs and a Balsamic Reduction

I found this recipe in the September 2011 issue of Food Network Magazine. I had all the ingredients on hand and knew it would make the perfect side dish to the kebabs I was making for our dinner guests. There is something so delicious about fresh tomatoes with good herbs and a tasty balsamic reduction... perfect summer food! This recipe was light, delicious, and a big hit with the adults and my kids.

Tomato Salad with Fresh Herbs and a Balsamic Reduction:

Recipe and photos by For the Love of Cooking.net

Original recipe by Food Network Magazine - September 2011

• 2 red tomatoes, sliced into wedges
• 3 yellow tomatoes, sliced into wedges
• 3 orange tomatoes, sliced into wedges
• 5 small vine ripened tomatoes
• Sea salt and freshly cracked pepper, to taste
• 3 tbsp balsamic vinegar
• 2 tsp brown sugar
• 2 tbsp olive oil
• Fresh basil leaves
• Fresh chives, chopped

Slice the tomatoes into wedges; season with sea salt and freshly cracked pepper, to taste.

Cook the balsamic vinegar and sugar together in a small saucepan over medium heat, until it has reduced by half, about 2 minutes. Remove from the heat and whisk in the olive oil. Drizzle the balsamic reduction over the tomatoes then top with fresh basil and fresh chives. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net