Tag Archives: cheese

Buffalo Mozarella and Prosciutto Ham Sandwich

It’s been a while since I made breakfast on a work day and since I have some mozarella buffalo cheese in my fridge, I decided to make something special for my husband. This sandwich is really simple, fast, healthy and yummy.

Makes 2 sandwiches

4 slices of bread
1 Buffalo Mozarella (220g)
2-3 slices of prosciutto ham
12 fresh basil
6-8 cherry tomatoes, halved
freshly ground black pepper
balsamic vinegar
extra virgin olive oil

1. Toast the bread.
2. Layer the bread with the mozzarella, then basil, prosciutto ham and cherry tomatoes.
3. Season with some freshly ground black pepper.
4. Drizzle some balsamic vinegar and olive oil and serve.

This recipe has been featured on foodgawker.

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Posted by on June 1, 2011 in Uncategorized


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No Bake Blueberry Cheesecake

What’s a meal without dessert? One quick dessert would be a no bake cake. This recipe is inspired by Nibbledish.



1 cup biscuit crumbed base (available at baking shops)
2 tbsp unsalted butter
1/2 cup brown sugar


500gm cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
2 cups whip topping, thawed (whipped cream will also do)
1 jar of blueberry preserves (use as much as u prefer as topping)
1 tsp unflavored colorless gelatin or 2 sheets of gelatin
3 tbsp water


1. Combine all the crust ingredients with a fork until well blended. Press in a 7 inch pie pan. Chill in the fridge for about 15 minutes.
2. Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract.
3. Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy.
4. Add in the cool whip and fold gently.
5. Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too.

Note: I used gelatin sheets. I melted them by putting in 3 tbsp of water for 5 mins, I stirred most of it was dissolved. Then, I put it in the microwave for 10seconds to dissolve the rest.

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Posted by on September 18, 2010 in Uncategorized


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Baked Camembert Pasta

I bought a box of camembert cheese 1-2 weeks ago. Today I noticed it was2 days expiry. I checked the cheese and it still looked good. So I was wondering what was the fastest way to finish the whole cheese. To eat it with crackers will take me a few days. Then it came to mind that I saw something about camembert cheese in a box. I went thru Jamie Oliver’s recipe book – Ministry of Food and found the ‘Baked Camembert Pasta’ recipe. I found the recipe quite interesting as I’ve never tried baking a whole cheese block before. I loved it, but would have preferred a stronger cheese taste as I am a strong cheese-lover.

(serves 4-6)

1 x 250g box of Camembert Cheese
2 cloves of garlic, peeled and finely sliced
1 sprig of fresh rosemary, pick the leaves off the woody stalk
sea salt and freshly ground black pepper
extra virgin olive oil
100g grated parmesan cheese (grated)
400g dried rigatoni (I couldn’t find rigatoni so I used fusilli)
150g fresh spinach


1. Preheat your over to 180C/350F/gas 4.
2. Open the box of cheese and unwrap it. Place it back to the wooden container. Score a circle into the top of the skin, then lift it off and discard.
3. Peel and finely slice the garlic.  Lay the garlic slices on top of the cheese, sprinkle some pepper and drizzle a little extra virgin olive oil.
4. Scatter the rosemary leaves over the top and gently pat with your fingers to coat them in the oil.
5. Place the box of cheese on a baking tray and put it into the preheated oven 25 minutes, until golden and melted.
6. Meanwhile, bring a large pan of salted water to the boil. When the cheese has 10 minutes left to cook, add the pasta to the pan and cook according to packet instructions.
7. When the pasta is cooked, add the spinach to the pan – it only needs cooking for 10 seconds or so.
8. Drain the pasta and spinach in a colander over a large bowl, reserving some of the cooking water. Return the pasta and spinach to the pan and let it wilt.
9. Drizzle with a couple of good lugs of extra virgin olive oil and add the grated Parmesan. If the sauce is too thick for you, add a splash of reserved cooking water to thin out a bit. Season with salt and pepper and give it a good stir.
10. Remove the cheese from the oven. Divide the pasta between your serving bowls. Either drizzle the melted Camembert on top or pop cheese on the table and let everyone help themselves to a lovely, gooey spoonful.

Note from me: Remember to serve it while it’s hot or heat up for few seconds in the microwave before eating so that you have the melting cheese effect 🙂

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Posted by on August 19, 2010 in Uncategorized


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Homemade Beef Burger

I have always wanted to make my own burger patties as I know burger is one of my husband’s favourite food. Since lately, I found that Jamie’s recipes are superb and easy, I tried out his ‘a cracking burger‘ recipe. I must say… it’s seriously yummy!

Burger Patties
12 cream or plain crackers, such as Jacob’s
8 sprigs of fresh Italian parsley
2 heaped teaspoons Dijon mustard
1 pound good-quality ground beef
1 large egg, preferably free-range or organic
Sea salt and freshly ground black pepper
Olive oil

1 romaine or butterhead lettuce
3 tomatoes
1 red onion
3 or 4 pickles
6 burger buns
6 slices of Cheddar cheese


Burger Patties

1. Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl . Or you can use the food processor.

2. Finely chop the parsley, including the stalks.
3. Add the parsley, mustard, and ground beef to the bowl.
4. Crack in the egg and add a good pinch of salt and pepper.
5. With clean hands, scrunch and mix everything up well.
6. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 inch thick.
7. Drizzle the burgers with oil, put on a plate, cover and place in the refrigerator until needed (this helps them to firm up).
8. If you don’t intend to eat all the patties, store them in the freezer. Place pieces of plastic wrapper in between the patties. Remove from the freezer 30mins before cooking.

Cook the burger

1. Preheat a large grill pan or frying pan for about 4 minutes on a high heat. Turn the heat down to medium.
2. Place the burgers on the grill pan or in the frying pan and use a turner to lightly press down on them, making sure the burger is in full contact.
3. Cook them to your liking for 3 or 4 minutes on each side — you may need to cook them in two batches.

Serve your burger

1. Wash and dry a few small lettuce leaves, tearing up the larger ones . Slice the tomatoes • Peel and finely slice the red onion. Slice the pickles lengthways as thinly as you can.
2. Place all this on a platter and put in the middle of the table with plates, cutlery, ketchup, and drinks. Remove your burgers to another plate and carefully wipe your frying pan or grill pan clean with paper towels.
3. Halve your burger buns and lightly toast them on the grill pan or in the frying pan • Also great with a chopped salad.


Posted by on August 10, 2010 in Uncategorized


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Mac & Cheese

I have always wanted to try Jamie Oliver’s recipe and never did till a good friend came to visit me and asked me to cook something for her. I know she likes to eat mac & cheese and so I gave this recipe a try. Turned out, she really liked it a lot 🙂

Recipe adapted from Jamie Oliver’s “a killer mac ‘n’ cheese” recipe.


sea salt and freshly ground black pepper
45g butter
3 heaped tablespoons plain flour
10 cloves of garlic, peeled and finely sliced
6 fresh bay leaves
1 litre semi-skimmed milk
600g dried macaroni
8 tomatoes
150g freshly grated Cheddar cheese
100g freshly grated Parmesan cheese
a few sprigs of fresh thyme, leaves picked
optional: a couple of splashes of Worcestershire sauce
optional: a grating of nutmeg (I used ground nutmeg)
3 big handfuls of fresh breadcrumbs
olive oil


1. Get a large pan of salted water on to boil.
2. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Add all the sliced garlic – don’t worry about the amount, because each slice will caramelize like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky.
3. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
4. Preheat your oven to 220ºC/425ºF/gas 7.
5. Add the pasta to the pan of boiling salted water and cook according to the packet instructions.
6. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper.
7. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat.
8. Stir in your grated cheeses, chopped tomatoes and thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg.
9. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
10. If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
11. While it’s cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl.
12. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.

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Posted by on July 26, 2010 in Uncategorized


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