Mango & Strawberries Charlotte

If you love Tiramisu, and you can't let the whole family especially the kids to have it because of the coffee, liquor or raw eggs contents. Then I am sure this yoghurt fruity Charlotte will be the right choice for you, it is very easy to make and most important it contain fresh fruit puree and yoghurt. I come across this recipe from one of my blogger's friend Tracy, she had inspired me to make this because of her Strawberries Favour Charlotte.


So instead of making only the Strawberry favour, I also come out with the Mango favour Charlotte. What you need is some Lady/Sponge Finger, any kind of fresh fruits that you prefer and a tub of good creamy Greek's Yoghurt. Em... for those who loves Durian, maybe you can try making some Durian Charlotte.... I am sure it will taste great too......

So instead of putting the charlotte in the usual mould, I used those two divider container to make two different favour in one tub. This will made a great gifts or party dessert if you make it in small container.

When you make this charlotte, it's great that you can find those fresh, juicy and sweet fruits so that you won't need to add too much sugar to make it sweet. Because as you know, there won't be much taste in the plain yoghurt so all the taste and sweetness will come from the fruits itself.

Ingredients For Sugar Syrup:
250ml Water
150g Caster Sugar
Peels Of 1 Fresh Lemon

Methods:
1. Put all the ingredients in a small pot and bring to boil and stir until the sugar dissolved.
2. Set aside to cool and leave it for later used in coating the lady fingers.

Ingredients For Strawberries Cream Fillings:
About 20 Lady Finger
2.5 Teaspoons Of Gelatine
40ml Warm Water
150g Fresh Strawberries
35g Caster Sugar/40g Icing Sugar
250ml Fromage Blanc/Creamy Greek Yogurt

Methods:
1. Dissolve the gelatine powder in 40ml of warm water in a small saucer over some hot water stir until it's completely melted and clear in colour.
2. Blend the strawberries and sugar then mix in the melted gelatine.
3. Pour the fruit puree in a big mixing bowl and add the fromage blanc/yoghurt and mix well.
4. Soak 2 - 3 of the lady fingers at a time in the lemon sugar syrup and arrange them on the bottom of the dish or container.(you may need to trim the lady fingers to fix the size of the container)
5. Spread a layer of the strawberries yoghurt cream ontop of the prepared lady finger. Then soak another layer of lady fingers in the syrup and arrange on top of the cream.
6. Repeat the process so that you have 3 layers of lady finger and the final layer is the strawberries cream on top.
7. Cover and leave in the fridge overnight to firm before serve with some extra fresh fruits or whipped cream.

Notes: If you want to make Mango Favour just replace the strawberries with 1 Mango Flesh and follow the above instructions as the strawberries cream filling. When soak or coating the lady finger with the sugar syrup, remember not to soak for too long, just roughly roll it in the syrup. Or else the lady finger will absorb too much water and became soggy.

Note: I used this FARMERS UNION GREEK STYLE Yoghurt which can be found is most NTUC or Cold Storage Supermarket.

Moroccan Apricot Chicken

This is an easy chicken dish that won't ruffle your feather, it's plump fruit and rich nectar make it a family favourite. Dried Apricot Pieces are rich source of beta carotene (which the body converts into vitamin A for healthy skin, cell development, immune function and vision); good source of iron and fibre; excellent source of potassium (helps reduce blood pressure).


The cuisine of Morocco is rated among the best in the world, and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, and more enjoyed than in this country. So this Moroccan Apricot Chicken is of a mixture of sweet, sour and hot taste you had to give it a try before you can understand that kind of middle east cooking.

Ingredients: (serves 4)
1/2 Cup Cornflour
8 Pieces Skinless Chicken Cutlets, trimmed
2 Tablespoons Olive Oil
1 Large Brown Onion, peeled, cut into thin wedges
2 Garlic Cloves, crushed
1 Tablespoon Moroccan Seasoning
400ml Can Apricot Nectar
1/2 Cup Dried Apricots
1/3 Cup Flat-leaf Parsley Leaves, chopped
1/4 Cup Roasted Cashew Nut(optional)

Methods:
1. Place flour, salt and pepper in a plastic bag and mixed well. Lightly coat chicken pieces in seasoned flour, shaking off excess.
2. Heat 1 tablespoon oil in a deep, large heavy-based frying pan over medium heat.
3. Cook chicken, in batches for 2 to 3 minutes each side or until golden brown. Transfer to a plate, repeat with remaining chicken and oil, cover and set aside.
4. Add onion and garlic to frying pan, cook and stir occasionally for 3-4 minutes or until tender.
5. Sprinkle Moroccan seasoning over onion and stir until well combined.
6. Stir in apricot nectar, bring to the boil and reduce heat to low. Return the chicken to frying pan.
7. Add apricot and cover and cook for 20 minutes in low heat. Stir on and off to prevent the sauce from drying out. If the sauce dry up too fast before the chicken is done, add 50ml more of water.
8. Cook until chicken is cooked through and sauce has thickened.
9. Next sprinkle some chopped parsley and roasted cashew nut on top before sever.

Notes: If you don't have Apricot Nectar and Moroccan Seasoning, please refer to the recipe below.

Apricot Nectar
Ingredients:
1 Can Of Apricot In syrup(about 825g)

Methods:
1. Blend the apricot with some of it's syrup in a blend until smooth to produce about 450ml of apricot puree.

Moroccan Seasoning Mix
Ingredients:(make 8 tablespoons)
5 Teaspoons Nutmeg
5 Teaspoons Ground Cumin
5 Teaspoons Ground Coriander
2 1/2 Teaspoons Ground All Spice
2 1/2 Teaspoons Ground Ginger
1 1/4 Teaspoons Cayenne Pepper
1 1/4 Teaspoons Ground Cinnamon

Methods:
1. Place all the spices in a food processor and blend well.
2. You can store the blended spice in an air-tigh container in the fridge.

Notes: You can used either Drumsticks, Chicken Thigh on Bone or Marylands for this recipe.

Mix Fruits & Vegetables Salad

Craving for Fruit Salad recently, so try to source for as many fruits as possible to make this Mix Fruits and Vegetables Salad. It's really a refreshing and colourful appetizing dish before meal......

In order to make it a more filling dish, I add in some Japanese Purple Potato and Potato together with some Mayo and Aloe Vera Yoghurt. You can add in whatever fruits or vegetables that you had in your kitchen pantry instead of what I am using.


Ingredients:
1 Orange, remove outer skin
1 Apple, remove outer skin, cut into cubes
1 Banana, remove skin, cut into cubes
2 Japanese Purple Sweet Potato
2 Potato
Some Strawberries, Grapes & Cherry Tomatoes
1 - 2 Cups Of Aloe Vera Yoghurt
3 Tablespoons Of Mayonnaise Sauce

Methods:
1. Wash and remove the skin of the potato and sweet potato then steam over medium heat until tender.
2. In the meantime, wash and cut the rest of the fruits into cubes then put in a big mixing bowl.
3. Cool the cooked sweet potato and potato then cut into cubes and add into the rest of the fruit.
4. Pour in the Aloe Vera Yoghurt and Mayonnaise Suace then mix well with the fruits until well combined and chilled in the fridge until serve.

Notes: You can used any type of favour yoghurt that you prefer.

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.