Assorted Ricotta Crepes

Crepe is a thin pancake, a meal made of wheat popular throughout Europe and elsewhere. The common ingredients include flour, eggs, milk, butter and a pinch of salt. Crepes are usually of two types: sweet crepe made with wheat flour, and savory galettes made with buckwheat flour.

So for dinner, I decided to make both savory and Sweet Crepe using the Ricotta Cheese that I made. For the savory type, I wrapped honey ham with some ricotta and serve with some cherry tomato and avocado slices over some Caesar Dressing. While for the sweet dessert crepes, I used the filling with the mixture of some lemon juice, lemon rind, icing sugar, blueberries and some ricotta. Then I serve it with some melted dark chocolate and icing sugar.



Ingredients For Crepe: (make 8)
1 Cup Plain Flour
2 Medium Eggs
Pinch Of Salt
1 1/2 Cup Buttermilk/Fresh Milk
1 Tablespoon Cooking Oil/Olive Oil

Methods:
1. Lightly whisk the egg in a mixing bowl, then slowly whisk in the buttermilk till combine.
2. Add the salt and slowly add in the flour and whisk till all the flour had used all and the mixture is smooth without any dry ingredients.
3. Add in the oil and stir well.
4. Or you can blend all the ingredients in a food processor till combined.
5. Chill for at least 1 hour or you can prepare up to 1 day ahead.
6. Preheat and grease the pan, then stir the batter a while and scoop about 1/3 cup each time and swirl to fry into a thin crepe.

Stuffed Creamy Chicken & Vegetables Soup In Loaf

This is a very easy and quick to prepare meal. You can either use the it to stuff into a loaf or as a sauce for spaghetti or baked rice and it can be served in anytime of the day like breakfast or dinner.

The ingredients used can be varies from individual preference. Like you can choose any type of mushrooms like button mushroom, shiitaka mushroom or even can mushroom. You can add in celery if you prefer or change the soup base to corn, mushroom or pumpkin etc.....

For this meal, I stuffed all the cook ingredients into a pre-baked medium French loaf and serve with some extra fruits to make it more colourful and appetizing.

Ingredients:
3-4 Medium French Loaf
1/2 Chicken Breast
1/4 Broccoli
10-15 Baby Potato, cut into halves
1 Small Carrot, cut into cubes
1/2 Brown Onion, cut into small wedges
8-10 Mushroom, cut into quarter
500ml Instant Creamy Soup(2 packets or 1/2 can)
300ml Water

Methods:
1. Wash, trim and cut the chicken breast into small cubes. Marinate it with some white pepper, soy sauce and cornstarch and set aside in the fridge for at least 30 minutes.
2. Wash, peel and cut the potato, carrot, mushroom and onion into small bite size.
3. Cut the broccoli into small florets and soaked in water for about 15 minutes, rinse and blanch in hot water, rinse and set aside.
4. Prepare the instant soup(I used Campbell instant cream of mushroom and chicken) according to the cooking instruction stated.
5. Preheat a small saucepan with 1 tablespoon of olive oil, saute the chicken pieces(coat with some extra cornstarch first) until golden brown then add in the brown onion and mushroom.
6. Keep on stirring until fragrant then add in the carrot and potato and saute for 1 - 2 minutes then add in the prepared soup and bring to boil.
7. When boiled, lower the heat and simmer for 15 - 20 minutes on low heat until the potatoes and carrots are tender. (stir the soup on and off to prevent it from sticking to the pot)
8. Lastly add in the blanch broccoli florets and stir till combined. Remove the pot from the stove and sprinkle some extra pepper on top.

Assemble The Loaf:
1. Put the loaf either in the oven or toast for 1 minutes to make it abit crisp and hard.
2. Use a sharp knife to cut the top 3/4 off so that it resemble like a box with opening, then dig out all the fresh to make it hollow. Repeat for the rest of the loaf.
3. Put hollow loaves into the toaster or oven again to bake for another 3-5 minutes until crispy and harden.
4. Remove, spread a thin layer of margarine on it then scoop the chicken & vegetables soup into it and serve immediately.

Cottage Cheesecakelets

I believed most of us loves to eat Pancake, Waffle or Crepe. But had you heard Cheesecakelets before? I doubt you do....Right? Cheesecakelets is actually is a cake batter with cheese content that fried in a pan or on a griddle with oil or butter. It can be eaten hot or cold, and are generally filled or topped with a sweet or savoury sauce.

Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese is low in fat and carbohydrates while high in protein.

Most types of pancakes are cooked one side at a time and flipped by the cook halfway through. The process of tossing or flipping them is part of the essence of the pancake, and one of the skills that separates the experienced cook from the beginner. Guess from the picture above you can see that I am a beginner for pancake......lolz.. because all the colour are so unevenly done......

Ingredients: (make about 8 -10)
3 Egg Yolks
3 Egg Whites
1 Cup Cottage Cheese(about 200g)
1/3 Cup Plain Flour(about 80g)
1 Teaspoon Vanilla Essence
2 Tablespoons Fine Sugar

Methods:
1. Mix egg yolks with fine sugar and beat till well combine.
2. Next beat in the cottage cheese and vanilla essence then fold in the sifted flour and stir till well combined.
3. Then in another bowl, whisk the egg whites until frothy(with a hand whisk) and fold it into the cottage cheese mixture.
4. Heat a smooth non-stick pan and drop a tablespoon or curd-thick batter on to it to make cakelets for about 3.5" in diameter.(you can use egg ring for different shapes)
5. When it firms up underneath, flip it and cook the other side.
6. Repeat until all the batter had being used up.
7. Serve with fresh fruit, whipped cream, lemon curd or jam.

Traditional English Breakfast

Went to Delifrance for breakfast a few days ago. I order one of their Traditional English Breakfast which cost about $6.50 for Scrambled Eggs or Sunny Side Up + 2 Slices Turkey Ham + 1 Tomato Provencal & Duchess Potato + 1/4 Baguettet and served with coffee/tea.


Since I had almost all the ingredients in my fridge, I decided to try making this for breakfast today. So these are the ingredients for my English Breakfast.....

Ingredients:(serves 2)
4 Pieces Of Breakfast Ham/Turkey Ham
2 Eggs
50ml Fresh Milk
2 Tablespoons Cream
4 Slices White Bread
2 Tomatoes
1 Slices Of Sandwich Cheese

Methods:
1. Heat up a non-stick pan with some olive oil then pan-fry the ham on both side for a few second and dish up.
2. Beat the eggs with fresh milk and cream together with some salt and pepper until well combined.
3. Heat up the pan with some butter and pour in the egg mixture, keep stirring until you get the scrambled egg texture to your preference.
4. Cut of the top off from the 2 tomatoes and top with half slice of cheese each. Sprinkle with some Italian herbs and bake for about 10 minutes.
5. Toast the bread and spread with some butter or jam and place on the plate with the rest of the ingredients and serve with coffee or tea for a hearty breakfast.