Showing posts with label Festive Food. Show all posts
Showing posts with label Festive Food. Show all posts

Monday, 24 December 2012

Christmas Lunch At Parkroyal Beach Road, Plaza Brasserie

Last week of the year is always full of feasting, gathering and exchanging of gifts due to Christmas and New Year seasons.This year our family Christmas lunch is at Plaza Brasserie which is located at Beach Road near Golden Mile Food Centre and Golden Mile Complex.

We decided to have festive lunch instead of dinner so that we could take the time to enjoy the food and family bonding/chatting plus after which we could still go for last minute Christmas shopping or enjoy the beautiful Christmas lighting.

This year, PARKROYAL on Beach Road ushers in merry tiding at Plaza Brasserie to celebrate this wonder festive seasons with its Classical Christmas and New Year's theme in Blue, White and Silver.

Fresh fruits and dessert station.



At their Chef's "live" cooking station, you would be able to savour their freshly cook Prata of your choice, fried Oyster Omelette, Roasted Honey Glazed Ham with Pineapple and Cranberry Sauce, Chestnut and Mushroom Stuffing and Roasted Pork, Roasted Duck with Plum Sauce, Laska, Sushi and etc.

{Must Try} Durian Prata, Roasted Duck with Plum Sauce, Fried Oyster Omelette and Chicken Rice.

Furthermore Sushi lovers will also be delighted with their sashimi and assorted sushi rolls which are freshly prepared over at the "live" cooking station.

On a highlight this Christmas, Plaza Brasserie introduces Pork Knuckles which is served in Asian inspired Spicy Sauce and Red Wine Sauce together with the traditional Roasted Turkey, Honey Baked Ham and Meat Loaf as part of their festive treat.

{Must Try} Almost everyone at our table comments that the Pork Knuckles taste create with it's crispy and crackling roasted skin that pairs well with those juicy and flavoursome fats underneath the skin.

Trio Assorted Roast Meat such as Ham, Turkey and Pork Knuckles.

Apart from some of their usual signature cakes and dessert like Chocolate Mousse and Durian Pengat and etc. They also  adds-on some festive cakes like Christmas Fruit Cakes, Assorted Logcakes, Christmas Cookies, Pecan Pies, Bread and Butter Pudding, Christmas Stollen, Christmas Pudding with Brandy Sauce that makes Christmas dessert a heart-warming treat for everyone.

Personally I love their Durian Pengat, Pecan Pie and Christmas Pudding the most!


Plaza Brasserie @ PARKROYAL On Beach Road
7500A Beach Road
Singapore 199591
Reservation: (65) 6505 5710
Website: Festive Celebration At Parkryoal


FESTIVE BUFFET
15 December to 30 December 2012 (except 24 December and 31 December 2012)
Lunch: S$40.00 (Adult); S$24.00 (Child)
Dinner: S$55.00 (Adult); S$33.00 (Child)

24 and 31 December 2012 
Lunch: S$40.00 (Adult); S$24.00 (Child)
Dinner: S$80.00 (Adult); S$48.00 (Child)

25 December 2012 and 1 January 2013
 Lunch: S$60.00 (Adult); S$36.00 (Child)
Dinner: S$60.00 (Adult); S$36.00 (Child)


Lastly I would like to wish everyone a Merry Christmas and Happy New Year.

Friday, 3 February 2012

Teochew Style Steamed White-spotted Rabbitfish

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Every year before and during Chinese New Year (CNY) period you would definitely be able to see this auspicious "White-spotted Rabbitfish(白肚鱼/拜年鱼)" available at all wet market fish stalls as well as the seafood sections at major supermarkets. These fish taste especially delicious during this season and they are also big in size and comes with roes that are particularly relished too.

Last year I have shared with you a similar Teochew style recipe known as "Pan-fried White Spotted Rabbitfish With Leeks"(recipe HERE) whereas for this year it would be the steamed version which consists similar ingredients.


TEOCHEW STYLE STEAMED WHITE-SPOTTED RABBITFISH


My dad used to cook this dish and according to my mum who taught me this recipe over our phone conservation, she mentioned that in order to maintain the texture and taste of the fish it would be good if I blanched it in boiling water before steaming. (in this case the fish is half cooked and it would not release so much water during steaming which will affect the texture of the meat)

So since I wanted to achieve what my dad used to cook for us, I follow my mum's suggestion and steps to dot and surprising it works well. My steamed white-spotted rabbitfish taste almost 90% like my childhood food. Now at least I have master another traditional food in our household which might comes in handy one of these days.


(serves: 2 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
2 Large White-spotted Rabbitfish(白肚鱼/拜年鱼)
2 Stalks Chinese Leek, cut into diagonally sections
2 Slices of Ginger
3 Garlic Cloves, finely minced
1 Tablespoon of Oil
1/2 Tablespoon of Oyster Sauce
50ml Water


Method:-
1. Clean and rinse the fish, cut a diagonal slit on the fish(refer to the photo stated no. 1 above) to shorten cooking time.

2. Add water to about 1/4 level of the pan and bring it to boil before blanched the fish for about 20 seconds on each side. Remove, rinse, pat dry using kitchen paper towel. Stuff the ginger slice into the stomach area(to get ride of the fishy smell) of each individual fish and set aside on steaming plate.

3. Next saute minced garlic with oil till fragrant, add in leeks and continue to fry for another 20 seconds, before adding in the oyster sauce and water.

4. Simmer the mixture over low heat for another 1 minute or so, remove and drizzle it evenly on top of the prepared fish.

5. Prepare a steamer with boiling water and steam the fish for about 7 minutes or till fish is cooked through. (can take reference from the eyes which would turn white and puffed out) Serve immediately with steamed rice or porridge.


Chinese New Year is almost coming to the end on 06 February 2012(the fifteen day) and I would be submitting my last CNY dish Teochew Style Steamed White-spotted Rabbitfish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.

Have a great weekend everyone! Cheers! Can't wait for our Chinese New Year Steamboat Gathering with all my foodie friends tomorrow!!!!

Wednesday, 25 January 2012

Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss, Glutinous Rice Wine Chicken

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Time flies, today is the 3rd day of Chinese Lunar New Year and I am sure most of you have being busying with the house to house visiting plus feasting on the delicious New Year goodies and food. Even though nowadays we could easily ordered or enjoy a hassle free reunion dinner in restaurants but I believe there are still many housewives, mothers, grandparents and etc busying with the preparation of their signature dishes for reunion dinner.

I remember when I was a kid, I always look forward to Chinese New Year to feast on those "special" dishes that my dad would only cook during New Year. And although I am not a very good cook like my dad, every Chinese New Year I would still try to cook up one or two of my self concoct dishes for my family.


STIR-FRY FU GUI CAI AND STUFFED MUSHROOM WITH BLACK MOSS
富贵花开


For this year reunion dinner, I have prepared this quick and easy stuffed mushrooms with minced meat and black moss dish to serve together the auspicious greens known as Fu Gui Cai(富贵菜). To make it more colourful and appetising, I have also added gingko nuts and wolfberries to enhance the presentation.

I would be submitting this Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss dish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.


(serves: 3-4 | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
6 - 8 Dried Medium Chinese Mushrooms, soaked in hot water till soften
150g Minced Meat
10g Black Moss(发菜), pre-soaked in water
10 Gingko Nuts
1 Floret of Fu Gui Cai(富贵菜)
Some Wolfberries
1 Red Chilli, sliced
3 Slices Ginger
3 Cloves Garlic
1 Teaspoon Cooking Wine
1 Teaspoon Cornflour + 1 Tablespoon Water, mixed well

Seasoning:
1 Tablespoon Oyster Sauce
1 Teaspoon Cornflour
1/2 Teaspoon Sesame Oil
1/2 Cooking Wine
Dash of Pepper

Sauce:
100ml Water
3 tablespoons Oyster Sauce
1 Teaspoon Sugar


Method:-
1. Mix minced meat, black moss and seasonings together and set aside to marinate for at least 10 minutes if time permit.

2. Stuff about 1 tablespoon of the minced meat mixture into the pre-soaked mushrooms.

3. Preheat Happy Call pan with about 1 tablespoon of oil and fry the stuffed mushrooms for about 1 minutes each side or until cooked. (HCP close but don't lock) Remove and set aside.

4. Add in another 1 tablespoon of oil to saute ginger and garlic till fragrant before adding in the Fu Gui Cai (remove the leaves from the floret, reserved 1/4 of the last portion to act as flower), chilli and gingko nuts. Close the pan and let it cook for another 1 minute before giving it a quick stir and close the pan for another 30 seconds.

5. Next add in the cooked stuffed mushrooms together with the sauce mixture and give the mixture a quick sit-fry and simmer on low heat for another 30 seconds before removing the vegetables.(arrange the vegetables in the middle of the plate)

6. Lastly with the mushrooms and gingko nuts still remains in the pan, add in corn star mixture and cooking wine and wolfberries, mix well with all the ingredients.

7. Remove and arrange mushrooms on serving plate around the fu gui cai. You can also decorate the mushroom with the wolfberries shown above.


Note:-
~ If you prefer you could replaced the dried mushroom with fresh shiitake mushrooms.

~ Pick up other greens such as broccoli, xiao ba cai or etc according to your preference if fu gui cai is not available.

~ For more varieties you could also add in fish or prawn paste to the minced meat mixture.



GLUTINOUS RICE WINE CHICKEN
黄酒鸡


This Glutinous Rice Wine Chicken(黄酒鸡) is one of the traditional Hakka dish eaten during confinement or Chinese New Year. To cook this dish usually they would buy kampong chicken instead of the normal chicken and simmer it together with their homemade Glutinous Rice Wine. According to the Hakka this dish is good to replenish lack of blood due to fatigue, malnutrition, cold chills, irregular menstruation, anemia, postpartum weakness and etc.


(serves: 2-3 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1/2 Chicken(about 600g), cut into bite sizes
1 Tablespoons of Sesame Oil
6 Slices of Ginger, cut into thin strips
200ml - 250ml of Glutinous Rice Wine
6 Red Dates, cut into thick slices
1/4 Teaspoon Salt

Marinade:
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Teaspoon Light Soy sauce
1 Teaspoon Cooking Wine

Method:-
1. Marinate the chicken with cornflour, sesame oil, light soya sauce and cooking wine for at least 10 minutes.

2. Preheat Happy Call Pan on low heat with sesame oil and saute gingers till fragrance(close but don't lock).

3. Add in marinated chicken and cook on low heat for 1 minute (closed and locked), flip the pan over and cook for another 1 minute.

4. Next flip the pan back, add in rice wine and red dates, locked the pan and simmer over low heat for about 8 - 10 minutes till the chicken is tender and cooked through.

5. Lastly add in salt to taste and serve hot.


Emmm perhaps you could also share with us which is your favourite Chinese New Year dish too :)

Friday, 20 January 2012

Sweet and Savoury Longevity Noodles ~ 长寿面

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3 More days to Chinese Lunar New Year and everyone is busying with some last minutes shopping on clothing or groceries. Here in order to usher in wealth and good luck for the year of the dragon, I have prepared two auspicious "Longevity" noodles recipes to share with you.

And with these two noodle dishes I wish everyone a Happy and Prosperous Chinese New Year that comes with many folds of blessing, health and wealth.


SWEET LONGEVITY NOODLES


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Longevity Noodles(长寿面) is often eaten during Birthday or festive season such as Chinese New Year. And it is eaten to symbolise longevity together with a pair of hard-boiled eggs which representing fertility or life. There are many ways on preparing longevity noodles based on individual dialect groups and culture. Some might also use "Mee Suah/Mian Xian" ( 面线), Ee-Fu(伊面) noodles together with meat and etc to cook a sweet or savoury version.


(serves: 2 | Preparation: 5 minutes | Cooking: 20 minutes)

Ingredients: 
Half Packet (150g) of Handmade Red Noodle
4 Eggs
1 Knot of Pandan Leave
3 Slices of Ginger
Red/Brown Sugar to Taste


Method:-
1. To make hard-boiled eggs, bring fresh eggs and water to boil then simmer over medium low heat for about 8 - 10 minutes depending on your preference.

2. Using another pot, bring 1.2 litres of water to boil, add in ginger slices and pandan leave then let it simmer for about 5 minutes.

3. Meantime spread out the handmade red noodles and put it in boiling water for 1 minutes, stir occasionally. When soften, remove, rinse with water and drained well and divide into serving bowls.

4 Next add in shelled hard-boiled eggs and sugar to sweeten the soup(you can add in slightly more sugar as the noodles would balance the taste when added).

5. Lastly ladle the soup and eggs over the noodles and served immediately.


This quick and simple "Sweet Longevity Noodles" is something that my dad would prepared for me and my brother's Birthday during our childhood time. We have not eaten this for so long ever since we grown up and my dad passed away.

But today, suddenly I have this urge to replicate this dish which bought back many of my childhood memories. I guess nowadays the younger generation would find it hard to appreciate this traditional dish which might one day become extinct.


BRAISED EE FU NOODLES
(Cantonese-style Longevity Noodles)


Ee-Fu/Yi Mein(伊面) is one of the flat Cantonese egg noodles that is made from wheat flour and I am sure most of you are familiar with this noodle dish as it is a very common noodle dish served in most Chinese restaurant during special occasions such as wedding or birthday dinners. So in a way, this Cantonese-style noodle is also known as "Longevity" noodles too.


(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1 Packet Dried Hong Kong Ee-Fu Noodles, about 350g
250ml Chicken Stock
4 Tablespoons Oyster Sauce
4 Tablespoons Dark Soy Sauce
2 Teaspoon Sugar
2 Tablespoons Cooking Oil
100g Small Dried Chinese Mushrooms, soaked till soften
200g Bean Sprouts, root removed
1 Bundle Yellow Chives, cut into sections
Splash of Cooking Wine(Hua Tiao Wine)
Dash of Pepper


Method:-
1. Bring a big pot of water to the boil and cook the noodles for about 5 minutes or until softened. Drained and set aside.

2. In a wok/frying pan, heat up 2 tablespoons of cooking oil and saute the mushrooms(squeeze dry) over low heat for about 3 minutes till fragrance.

3. Next add in the mixture of chicken stock, oyster sauce, sugar and dark soy sauce into the mushrooms and bring the mixture to boil.

4. Tip in the noodles and toss to coat with the sauce before tossing in the bean sprouts and yellow chives.

5. Give the mixture a good stir and if it dries up, add in another 50ml of chicken stock/hot water and simmer over low heat until most of the liquid has evaporated (about 5 minutes).

6. Lastly adjust the seasoning to taste, add in splash of cooking wine and pepper, serve immediately.

Note:-
~ You can replace dried Chinese mushrooms with fresh shiitake mushrooms.
~ Replace Abalone/Scallop Sauce with Oyster Sauce for better taste.


Lastly I am submitting this Braised Ee Fu Noodles dish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.

For more Chinese New Year recipes do hope over to my previous post HERE.

Wednesday, 21 December 2011

Roast Chicken with Portuguese Seasoning for Christmas

Christmas is just 5 days down the road and everyone is busying preparing Christmas menu and bakes for the coming festive gatherings. This year Christmas is early for us as I have prepared a hearty Roast Chicken with Portuguese Seasoning together with some roasted vegetables for a hearty family meal.

My mum was excited while preparing this dish together with me in the kitchen as this is her first hands-on roasting dish. And she was surprised that it was actually so easy to get everything done within less than 10 minutes and just pop it into the oven and we could enjoy the yummy roast after 2 hours time.

Last two week my brother has bought back some of my favourite MasterFood Herbs and Spices during his holiday trip to Sydney. And these will come in handy for me to prepare some quick and hearty meal within short time. For this post I would be using Portuguese Chicken Seasoning which brings together the flavours of lemon and chillies to create traditional Portuguese Chicken at home and this sure come perfect during Christmas season.


ROAST CHICKEN WITH PORTUGUESE SEASONING


Nothing beats a Hearty Roast like this during Christmas season while you could enjoy quality time with family and friends and at the same time do away with a fuss free cooking hassle in the kitchen.

These are the 3 types of MasterFoods seasoning and herbs using in this recipe but you could always choice to use your desire brand of similar products.


(serves: 4 | Preparation: 10 minutes | Cooking: 1 Hour 30 minutes)
Ingredients:
1.2 - 1.4kg Whole Chicken
1 Tablespoon MasterFoods Portuguese Seasoning
1/2 Teaspoon of Sea Salt
1/2 Tablespoon Olive Oil

Side Dish:
2 Medium Potato, peeled and cubes
300g Pumpkin, washed and cubes
1/2 Teaspoon MasterFoods Chilli Flakes
1 Teaspoon MasterFoods Italian Herbs
1/2 Teaspoon Olive Oil
1 Teaspoon of Soft Butter

Method:-
1. Trim the extra fats, emptied and cleaned the cavity, removed the head, neck and feet. Rinse and pat dry using kitchen paper towel.

2. Place chicken in a big bowl, brush olive oil evenly around the chicken before rubbing the Portuguese Seasoning all over the chicken include the cavity of the chicken and under the skin layers.

3. Sprinkle with salt and set aside in the roasting tray while preparing the side dish.

4. Mixed potato cubes and pumpkin together with the remaining ingredients(except butter) in a bowl and toss till well combined.

5. Stuffed some pumpkin cubes into the cavity and tie both kegs together with unwaxed kitchen string(can be found in Daiso outlets) and arrange the remaining vegetable mix at the side of the baking dish and top with dots of butter.(refer to the 6th photo above)

6. Place the chicken in preheated 180°C fan-forced oven and roast for about 1 hour 30 minutes to 2 hours or until juice run clear when thickest part of chicken is pierced with a skewer.

7. To get an nice even colour for the roast, turn the chicken around after 30 minuets interval during the baking time or basting chicken frequently with pan juice.

8. When done remove chicken from oven, cover it loosely with foil and stand for 10 minutes before serving it with steamed rice, pasta, or salad green.

This is my boy's portion of the roast chicken drumstick together with some roasted vegetables and steamed rice. Although we had added chilli flakes to the roasted vegetable but the taste was still mild as the sweetness of the pumpkin have yet blend in well with the seasonings.

Indeed this is a very simple and hearty meal which you could prepared anytime of the year even if it is not during Christmas. Here is another link of the roast chicken which I have prepared during last year's Christmas, Roasted Chicken With Brown Rice And Chestnut Stuffing.


YULE CHOCOLATE LOG



This year Christmas I have baked a Yule Chocolate Log which is something different from the previous years whereby we only had Gingerbread man, Christmas Cupcake and Fruit Cakes. This Yule Log is made with simple chocolate swiss roll recipe which used only flour, egg and sugar.

Do stay tune for the upcoming recipe soon. Cheers and enjoy the Christmas Roast!!!!

Wednesday, 19 October 2011

{Halloween Special} Jack O' Lantern, Black Cat Pumpkin Soup, Eyeballs Fettuccine And Death By Chocolate

Halloween is the celebration typically held on 31st October each year where this date marked the end of the summer and beginning of the cold winter which was often a time of death. As usually this year you could also join in some Halloween event at some of the tourist attraction such as Universality Studios Singapore, Halloween Horror Nights(here), Sentosa Spooktacular (here), FrightFest@Singapore Flyer (here) and etc.

This is the second year (read last year post, here) I cooked Halloween theme dishes despite that we don't actually celebrate this festival. Same as last year I have cooked a creamy pumpkin soup but with fusion of Asian and Western ingredients. And for this year we have a set Dinner Menu that comes with salad, soup, pasta and dessert with Halloween theme decorated. 


JACK O' LANTERN GARDEN SALAD


To start off the Halloween Feast, you can serve your usual salad using these "Orange Cups" that are carved to resemble mini version of Jack O' Lanterns. And as for the stuffing you could choose any of your desire salad green but here I feel "mesclun" look better with their curl leaves and colours for this spooky theme. 

(serves: 4 | Preparation: 10 minutes | Cookingnone)

Ingredients: 
4 Big Oranges
1 Packet of Mesclun Salad Leaves
2 Tablespoons Salad Dressing of Your Choice


Method:-
1. Cut 1/4 off from the top of the orange, carefully remove pulp and try not to puncture the bottoms of orange

2. Next use a fruit knife, slowly cut out the eyes, nose and mouth of the "Jack O' Lantern" from the orange. Set side and continue with the rest.

3. Toss Mesclun salad leaves with desire dressing before stuffing them into the prepared orange cups and serve as starter.



CURRY PUMPKIN SOUP
with Black Cat and Bat Cheese Toppings


This hearty and savoury soup is a perfect starter to fill your hungry as well as to calm you down after a night of fright. For your information pumpkin is a nutrient rich food in Vitamin A and E which is good for your eyes and skin too.

(serves: 2 - 3 | Preparation: 10 minutes | Cooking15 minutes)


Ingredients: 
500g Pumpkin, skin removed and cubes
1 Medium Brown Onion, chopped
1 Golden Delicious Apples, peeled, cored and chopped
20g Unsalted Butter
1/2 Teaspoon minced Fresh Ginger
1 Tablespoon Curry Powder
1 Teaspoon Chilli Powder, optional
1 Tablespoon Plain Flour
1 Can(399 ml) Swanson Clear Chicken Broth
60ml Coconut Milk
Salt And Pepper
Plain yogurt/Coconut Milk for serving, optional


Method:-
1. Melt butter in a large pot over medium heat, add onion, apples and ginger and saute until tender for about 5 minutes.

2. Sprinkle flour and curry powder over onion mixture and stir for 1 minute (stir till well mixed).

3. Next gradually whisk in chicken broth and bring it to boil before adding in the pumpkin cubes.

4. When the mixture boils again, reduce heat and cook for another 10 - 15 minutes till pumpkin soften.

5. Remove pan from heat, slowly stir in the coconut milk till well combined and set the mixture aside to cool slightly.

6. Working in two or three batches, pour soup into blender and blend until smooth (about 10 seconds).


7. Return soup to pot to rewarm and serve hot with yogurt/coconut milk and decorate it with black cat and bat cheese toppings. (place black egg sheet/seaweed cat/bat cutout on sandwich cheese before using a toothpick to trace the outline to cut the desire shape)

Surprisingly this soup taste great with hint of spices from the curry powder and slightly sweet in flavour due to the type of pumpkin(I used Australia “blue” pumpkin which is a golden flesh with fine-textured meat) use and adding of apple. Also for this creamy soup we have a swap of using Asian coconut milk instead of pouring cream to enhance the flavour.


EYEBALLS FETTUCCINE
(Spinach Fettuccine with Meatballs in Tomato Sauce)


As for Main Course we wanted something quick and yet spooky. So after some brainstorm sessions we decided to settle for this Spinach Fettuccine with Cheesy Meatballs that served with ready-made Traditional Tomato Pasta Sauce. 

(serves: 4 | Preparation: 10 minutes | Cooking20 minutes)

Ingredients: 
4 Servings of Spinach Fettuccine Pasta, about 375g
16 Cheesy Meatballs
1 Bottle(397g) Prego Traditional Tomato Pasta Sauce
1 Packet Baby Asparagus
Some Red Capsicum
4 Hard Boiled Egg, half
Some Black Olive, cut into rings


Method:-
1. Cook pasta in large saucepan of boiling water until tender, drain and divide among serving plates.

2. Bring some water (lightly season it with some olive oil and salt) to boil in a pan, blanch asparagus in boiling water for 10 seconds then refresh it in cold water.

3. Drain well and decorate it with some red capsicum cubes to resemble "green fingers with red nails". Arrange them into the cooked fettuccine. Set aside.

3. Meanwhile, fry meatballs in a frying pan with some olive oil until slightly brown in colour.

4. Stir in tomato paste sauce and simmer over low heat for about 3 minutes. Turning the meatballs occasionally to coat the sauce.

5. When done, spoon mixture over pasta and assemble the hard-boiled egg on top to form the gruesome eyeballs.

The purpose of using "spinach" fettuccine instead of plain is to create the effect of a green hair monster to accompany the gruesome eyeballs. And in order to make it more colourful and spooky, I added some blanched asparagus decorated with red capsicum to act as the "monster fingers".   


DEATH BY CHOCOLATE
(Chocolate Trifle with Mixed Berry Yoghurt)


Finally after a hearty and delicious meal with salad, soup and pasta, here comes the dessert of the day. If you are a weight-watcher who loves chocolate, this will be a great dessert with different layers of texture starting from the crunchy biscuit crumbs base, soft and moist chocolate roll in between two layers of smooth and fragrant mixed berry yoghurt. And to make it more attractive for the Halloween theme, we have add on some crushed oreo to act as the soil together with herb and grummy worms.

(serves: 4 | Preparation: 10 minutes | Cookingnone)

Ingredients: 
300g Mixed Berry Yogurt
8 Oreo Cookies, cream removed and finely crushed
4 Slices of Chocolate Sweet Roll
8 Piece of Digestive Biscuits
Some Grummy Worms
20g Dark Chocolate, melt and cool


Method:-
1. Using melt chocolate, pipe the word "RIP" on 4 pieces of Digestive Biscuit and keep them in the fridge till ready to use.

2. Roughly crushed the remaining digestive biscuit and divide the crumbs into 4 serving glass.

3. Next top with 1 layer of chocolate roll follow by some mixed berry yogurt.

4. Repeat with 2nd layer of chocolate roll, yogurt and sprinkle the top layer evenly with fine Oreo crumbs. Keep in the fridge.

5. Before serving, top with the decorated digestive biscuit together with some grummy worms and edible flower/herbs.

This is a very flexible dessert as you can use any type of biscuit crumbs available in your pantry as well as your desire flavour of yoghurt to suit your family or guests. Here I hope with these 4 quick and easy "Tricks" on preparing the Halloween Feast you would be able to have some ideas to start off with your own Halloween "Treats" to surprise your family or guests. And if you have some interesting ideas on Halloween dishes/bakes and etc on your blog, do leave your blog link in the comment box to share it with us too!


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