Sunday, June 28, 2015


Are you as puzzled as I am when it comes to seeing this post? Yes, I was glad that someone made this recipe. Mr G also likes to eat pizza however, as he is watching his carbo intake, this would definitely be a great substitute.

This recipe is from Nigella Lawson's Nigellissma.
500g minced beef
3 tbsp grated parmesan
3 tbsp breadcrumbs or porridge oats, not instant
3 tbsp chopped fresh parsley
2 large eggs (lightly beaten)
1 clove garlic (peeled)
salt, to taste
pepper, to taste
butter, for greasing
1 400g can chopped tomatoes, drained
  1. Preheat oven to 220 degrees celsius.
  2. In a large bowl, using your hands, combine the mince, parmesan cheese, breadcrumbs or porridge oats, parsley and eggs.
  3. Grate in the garlic (or mince and add) and add some salt and pepper. Remember not to overwork it, just lightly mix together or  the meat will become compact and dense.
  4. Butter a shallow, round baking tin of about 28cm and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.
  5. Make sure you have drained as much runny runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.
  6. Remove from the oven and let it sit for 5 minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza.

I added a few eggs on top of the meatzza to have a runny egg texture which is what Mr G loves. Erm, my eggs failed but gives the meatzza a nice eggy taste. You should try this unconventional meatzza.


I'm submitting this post to I Heart Cooking Clubs for this week's Potluck.

I'm also submitting this post to Cook-Your-Books#24 organized by Joyce of kitchenflavours.
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Link up your recipe of the week

Sunday, June 21, 2015

Glazed Sausage Bits

For the past 2 weeks, I have been out of sorts. I either misplaced things, forget about things or just simply done things and forget to do the other. It's the same for my blog posts. Trust me, I have cooked quite a bit of food over these 2 weeks but kept thinking that I have already blogged about them and I really thought I did but ended up nah, I didn't. What is wrong with me? I'm sure if you are a fellow blogger, you might be able to relate to me. If not, let me be.
This week I really don't want to miss IHCC's Soiree. It's always fun to attend soirees for various reasons - to see longlost friends, to enjoy good food, etc etc. Whatever your reason may be for soirees, there is definitely no reason to miss one.
This time round, I'm going to make this really easy peasy hor d'hoeuvre from Jacques Pepin - glazed sausage bits.
2 sausages or 1 large juice kielbasa
1/2 cup pomegranate juice
1 tbsp ketchup (I used sweet chilli sauce)
1 good dash Tabasco sauce
  1. Combine 1/2 cup pomegranate juice, 1 tablespoon ketchup, and a good dash of Tabasco hot pepper sauce in a medium skillet. Bring to a boil and boil the mixture for 2 to 3 minutes, or until it gets syrupy.
  2. Remove the skin from a 6-ounce piece of kielbasa or use 2 sausages as it is and cut into 1/2-inch-thick slices. Add the sausage slices to the sauce.
  3. Cook over high heat, turning the slices occasionally, until the mixture reduces almost completely and coats the sausage slices (2 to 3 minutes).
  4. Serve as is with toothpicks or on top of Ritz crackers.

At one taste, Mr G thought it was just merely warmed bbq sauce. Haha!! tricked him! It was really nice and yummy and definitely best with martinis or even margaritas. You must try this, it won't even take you 10 minutes at all.
I'm submitting this to I Heart Cooking Clubs.
Link up your recipe of the week

Sunday, May 31, 2015

Orange Yoghurt Cake

After that day's beef curry, I had a whole lot of yoghurt left. It's not that I can't take yoghurt with museli or anything like that. But there's really alot of surplus so I might as well make use of what I have in the fridge rather than buy more food just to bake a cake that I want.

I finally got the inspiration from Happy Home Bake who adapted a cranberry pecan cake recipe from Alice Medrich's Chocolate and the Art of Low Fat Desserts. The idea of this recipe from Alice Medrich made me smile (her recipes never fail) and then I saw the word 'Low Fat Desserts' which made me grin even more. Ok, this shall be the cake to finish what I have in the fridge as well as make my mum happy by bringing this cake back home. What a win-win situation!!

Ok let's start.


250g cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
70g unsalted butter (room temperature)
zest of 1 orange
200g caster sugar
2 eggs, lightly beaten
250ml plain, non-fat yoghurt
1 tsp vanilla essence
2 tbsp orange juice

  1. Preheat oven at 180 degrees celsius.
  2. Grease a loaf tin.
  3. Sift together cake flour, baking powder, baking soda and salt then set aside.
  4. In a bowl, mix yoghurt, vanilla essence and orange juice and whisk gently.
  5. Beat butter and orange zest for about 1 minute.
  6. Add in caster sugar and beat on high speed for about 3 minutes till well mixed.
  7. Add in eggs gradually, about 1 tbsp at one time, beat constantly for about 2 minutes.
  8. Use your spatula to fold in 1/3 of the flour mixture and do it in 1 direction till the flour is almost all mixed into the batter.
  9. On medium high speed, beat in 1/2 of the yoghurt mixture.
  10. Repeat step 8 again.
  11. On high speed, beat in the remaining yoghurt mixture.
  12. Finally, repeat step 8 again.
  13. Scrape into the loaf tin and bake for about 45 minutes until a skewer inserted into the middle of the cake comes out clean.


Although I didn't manage to take any picture of the sliced cake as it was gone in no time, I did manage to take this beautiful picture of the yoghurt cake from the top. I love how moist and soft it tastes. I totally agree that yoghurt and cake flour gives this cake a super soft texture unlike pound or butter cakes texture that you are used to. Do try it!! The orange fragrance has totally spread to almost every corner of my house already and I love it!!

I'm also submitting this post to Little Thumbs Up May 2015 organized by Cheryl of Baking Taitai, Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY.

I'm also submitting this post to Cook-Your-Books#23 organized by Joyce of kitchenflavours.

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Link up your recipe of the week