Chicken Céasar Salad

Pan fried Chicken
just season your skinless and boneless chicken fillet with:
Thyme
Salt & Pepper

Next step is fry pan it in a non stick frying pan using just a little bit of olive oil  until they are golden brown and after your chicken are done, cut into small bite size pieces

Salad
Any type of your preferred salad greens will do
Apple (skinned and cut into small bite pieces)
Hard boiled eggs ( sliced)
cheeze ( Any type you like, just cut it into bite size pieces)
Tomatoes ( cut into small sizes)

arrange all the ingredients mentioned above on a salad plate and dress it with the dressing sauce

Dressing:

olive oil, (6 Tbs)

balsamic vinegar (3 Tbs)

, salt& pepper

, Mustard seeds Ancienne (1 ½ Tps)

and a little bit of water

Mixing all ingredients together and shake it well and thats it :)

incase anyone needs to know how mustard l'Ancienne looks like here is a picture of it :)


À bientôt

 foodatelier@gmail.com

DAY 53 - Yummy Dinner :)

We had very good salad dinner for the past weeks and this is probably the most we ate because after this we have to wait for at least a week for our next harvest.

The digital farmer himself assembling his yummylicious salad which consist of 
the green salads, tomatoes, hard boiled eggs, cheeze and french dressing of his making :)

Ahh...the finished product :)
 

ready to chow down the salad :)

 ahhh ..look the massacred salad pods :) No worries, they will be right up back the next morning ;)

 

and after salad we had these..seafood paella :) yumm! yumm! indeed :)

À bientôt

 foodatelier@gmail.com

DAY 50 - Banana Fritters :)

I've tried a couple of times to make these Banana Fritters and always they came out too soft and just didnt like the way turned out and so this time i finally get to make it perfectly :) And thanks to my cousin all the way from Canada to help me by producing the perfect recipe for making them yummylicious Banana Fritters :)


Once again merci beaucoup Norma :)

As per requested by Bobby, here is Norma's Banana Fritters  recipe:)
And like you said, and now everyone can enjoy making them too :)

250g flour
a little salt
5 tbspn sugar
2 eggs (beaten)
4 Tbspn coconut milk or milk
6 bananas
cooking oil for deep frying.

Add sugar, eggs and coconut milk/milk to flour to make a fairly stiff batter
Bananas mash well
Add the bananas to the batter and mix thoroughly
Heat oil , fry tablespoons of batter till golden brown
Drain well and serve hot!

À bientôt

claritydefinesyou@gmail.com

DAY 47 - Mardi Gras Day!

Yesss its a holiday again :)

According to the locals there would be some carnival going on the streets just like the ones in Brazil, although i was so wanting to go i didnt really have the mood to go out today and so we stayed home and just listen to the rythmn of the drums of people dancing samba on the streets with their elaborate costume and all. There's always next year..i hope :)

Besides, we also woke up late for last night we had some little CNY goin on in the apartment and didnt get to sleep until late and so we decided to be lazy and doze off till it was close to mid day hehehe

We had some light brunch then we watch some television and i was busy making petite madelines for we run out of things to munch during tea time so i was off to the kitchen baking them while peeping through the kitchen window for some glimpse of the festival....but No luck. there were none :(

all i did saw were...

 

these hard working ladies i found browsing in the street for some sales of their produce :)



And voila! we are all set for our afternoon tea and watch a little bit of Traveling documentaries on Tele for a bit.


Happy Mardi Gras!

À bientôt

claritydefinesyou@gmail.com

DAY 42 - Baking day :)

spent the whole afternoon baking these french breads and registering to my new school :) Looks like im going to hit the books and yet again :) Should be a very interesting year for me :)

À bientôt

claritydefinesyou@gmail.com

Petit Madeline :)

One of the things i enjoyed very much when i'm back in France is having the "goûter de 5 heures" meaning having a tea break at 5pm. In France it's a tradition for the children when they get back from school and having their little break of small cakes and some milk or chocolate drink. But In my case, my first introduction to "goûter" is when i was with Vita & Dhini in Paris. Everyday Dhini get's back from school and was met by her mom with a little goûter on the way home or at home where we will all sat by the dining table sipping tea or coffee while chating with Dhini about her days at school. It was a fun occasion and i guess in Malaysia they would call it afternoon break but the time and food are totaly different with food in Malaysia would be roti canai or Goreng pisang or some cucur udang or some hot buns eaten while having a tea tarik or coffee Tenom. I love both versions of it. When i was in Kampung Beauvoir, France i had similar tradition with my inlaws and i never missed, not even one time to have my "goûter de 5 heures" with them and our food would consist of pain depice, gâteaux. or petit madeline which is my usual excellent choice :) with of course our delicious coffee or tea :)

Because i like Madeline so much, i had to find ways to have some here when i'm away in Angola so, i tried making them myself and so here is the outcome of it :)

Mon Petit Madeline

theres only a few ingredients needed to make petit madeline and here they are :-

Flour, Sugar, Eggs, Butter and Vanilla essence

1. Melt your butter

 

2. Beat the Eggs, sugar and Vanilla Essence until fluffy

3. Sift in the flour slowly into the egg mixture

 4. pour in the melted butter, stir and let it set and firm itself in the refrigerator for at least 30 to 45 minutes.

5. Pour the firmed batter in a dusted moul. And set the Oven to 180°C and bake it for at least 15 minutes

6. Let it rest for a few minutes before attempting to get it out of the moul because it sticks very much to it.

Voila! Homemade petit madeline!


 À bientôt

 foodatelier@gmail.com

Roast Chicken with baked potatoes

Normally, when i do my chicken roasting i do the chinese way to do it. When i was in Australia, i learned how to make 5 sauces chicken roast with honey and i never did the roasting like how we always saw on christmas or thanksgiving party they have roasted chicken or Turkey which is really beautiful and yummy. So i decided to give it a try.

I got this Recipe from e.How.com and it's quite a straight forward recipe nothing too complicated so here is the recipe

Roast Chicken and baked potatoes
Whole roast chicken stuffed with a bread crumb stuffing seasoned with thyme and parsley.

Ingredients:
·    1 roaster chicken, about 4 pounds
·    butter
·    Stuffing:
·    1/2 cup chopped onion
·    1/4 cup butter
·    1/2 teaspoon dried leaf thyme, crumbled
·    2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes
·    2 cups soft bread crumbs
·    1 beaten egg
·    1/3 cup milk
·    salt and pepper

Preparation:
In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add thyme, parsley, and bread crumbs. Stir in egg and enough milk to make dressing moist. Season with salt and pepper.
Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.

POTATOES
Peel potatoes and slice in 1 1/2-2 inch thick pieces.
Dry off on kitchen or paper towel.
Place 3 T olive oil in a second roasting pan.
Place in oven.
When hot, remove.
Add potatoes, shake well to cover with the hot oil.
Sprinkle with salt.

The naked chicken aka ayam toggel :)

The stuffings

potatoes

ready to go in the oven

chicken breast side up on rack or in a shallow roasting pan.

yummmm :)

doubled yumm :)

Voila! One perfect Roast Chicken and Potatoes!

You can do the same method as well with a Turkey!

Have fun trying!

 À bientôt

 foodatelier@gmail.com

Double Treat Banana Cake

I know for sure everyone in the world knows how to make a banana cake and as for me i would make adouble treat banana just because i put some extra banana  in the middle of the cake so that it will pass as a cake for dessert. I usually make my banana cake without any frosting just as natural as can be is just the natural banana flavour is just right for me


So here are the ingredients:

Double Treat Banana Cake

• 3/4 cup light brown sugar, firmly packed
• 1 large egg
• 2 to 3 bananas, mashed, about 3/4 cup
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 scant teaspoon ground cinnamon

Preparation:

Heat oven to 250°. Grease and flour you baking pan. In a large mixing bowl with electric mixer, cream butter and brown sugar. Beat in egg, milk, vanilla, and mashed banana until blended. Combine remaining dry ingredients and spices. Stir the dry ingredients into the first mixture until moistened. pour in half the mixture to the pan then place the slices of banana on the first layer then topped  it with the other half of the remaining batter.Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger.

 
the mixture

the sliced banana spread through the first layer

in the oven it goes

Voila! my very own double treat banana cake :)

Yummmy...... 

Have a go at this simple banana cake!





 À bientôt

 foodatelier@gmail.com

Chicken Paella :)

This dish paella is one of my favourite and there is a few version of this dish. There is Seafood Paella also which is also delishes and i got this Recipe from About.com  and i have done a number of times already but this is the first time i did with chicken and normally i use seafood like prawn, calamar and fish  and it's really savoury and full of colours. I would definately make this on my next party occasion back home in KK :)
and so, here is the recipe.

Chicken Paella Recipe
Ingredients (serves 6)

•    2 teaspoons smoked paprika
•    2 teaspoons ground turmeric
•    6 chicken thighs on the bone, skin on, trimmed
•    2 tablespoons olive oil
•    250g chorizo sausages, roughly chopped
•    1 large brown onion, finely chopped
•    3 garlic cloves, crushed
•    3 1/2 cups Gravox Chicken Stock
•    2 cups arborio rice
•    400g can diced tomatoes
•    3/4 cup frozen peas
•    lemon wedges, to serve

(incoporating all ingredients)


Method
1.    Combine paprika and 1 teaspoon of turmeric in a bowl. Sprinkle spice mixture over both sides of the

chicken. Using your fingertips, rub spices into the chicken.
2.    Heat 1 tablespoon of oil in a 26cm (base) paella pan or a large, deep frying pan over medium-high

heat. Add chorizo, onion and garlic. Cook, stirring occasionally, for 4 minutes or until chorizo is light

golden. Transfer to a bowl.
3.    Add remaining oil to the pan. Cook chicken, skin side down, for 4 minutes or until golden. Turn over

and cook for a further 3 minutes. Turn chicken skin side up. Add 1 cup of stock to the pan. Reduce heat to

medium. Cover and cook for 8 minutes. Remove the lid. Boil gently, uncovered, for 10 minutes or until almost

all liquid has evaporated.
4.    Combine 2 cups of remaining stock and remaining turmeric in a jug. Add rice, tomatoes and stock

mixture to pan. Stir to combine. Return to a simmer. Cook, uncovered, stirring occasionally, for 15 minutes

or until almost all liquid is absorbed.
5.    Add peas, chorizo mixture and remaining 1/2 cup of stock. Simmer for 5 minutes or until stock is just

absorbed. Season with salt and pepper.

Voila!

Here is an upclose look of the chicken Paella :)

Have fun trying this easy dish :)

 À bientôt

 foodatelier@gmail.com