Tuesday, 29 April 2014

Pandan Chicken


Some of you may have not try Pandan Chicken but I think you should give it a try because it totally yum! I love the smells of the chicken as you unwrap the Pandan leaves from it! It's so fragrant and calm..If you want to try eat outside find a Thai restaurant. You will be happy with it.

I haven't made this before today I decided to make something beside gravy, something that little boy and me can enjoy our same meal together. Abraham always wants our meal instead of his, so I tried to cook same meal but omit salt for him. 

Pandan Chicken is actually easy to prepared. I got my recipe from rasamalaysia, I love RasaMalaysia page as she had stored lots of Malaysian cuisine in her page. 



ingredients:

Pandan leaves
2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes)
1/8 teaspoon sesame seeds
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
1/8 teaspoon sesame oil
3 dashes white pepper powder
1/4 teaspoon sugar
1/8 teaspoon fish sauce
3 inches fresh ginger (grated and squeezed for juice)

Method:

1)Mix the chicken pieces with all the seasonings above.
2)Add the ginger juice and marinate for 1 hour.
3)Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
4)Hold tight with a tooth pick.
5)Deep fry until the golden brown.
6)Dish out and serve hot.

You can enjoy this beautiful Pandan chicken with warm rice with other gravy or enjoy by it own! Simple right?


Spiced Carrot and Lentils




Lentil soups..yes this is what I cooked for today lunch. My little Abraham recently been cranky due too teething. I was a little worried as he skipped meal for two days. I didn't realized he was teething at first because he doesn't show any pain or biting things. Until on Saturday when he attended his check up, I informed the doctor about him not taking his food at all. When the doctor check his mouth she noticed there were swollen gums behind below and above and told us he having new 5 teethes coming! I'm like OMG! 5 at one! that's surely some pain going on for him! So after check up, I went to buy some fresh Avocado for my little boy and got home before attending my friend's wedding. Made this delicious Avocado smoothies for him. Just to filled his stomach with something..he surely hungry right? poor boy..



Yesterday he just want to eat Thosai. So cute right, of all the food he choose thosai haha...So today I decided to make lentil soups. Its very easy and simple and for sure it yum! I got the recipe from the .bbcgoodfood. Its totally delicious, I omit the salt.


Recipe :

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel) - I use baby carrot and didn't grate it.
140g split red lentils
1l hot vegetable stock
125ml milk




Method :

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whiz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads or warmed white rice.




Friday, 25 April 2014

Death by Chocolate

I love this dark chocolate cake, I would say its the best ever chocolate cake I've made so far. I love when my chocolate is less sweet because I can enjoy the chocolate flavor more and definitely eat more hehe...



Ingredients

2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water


Method :
Preheat oven to 350ยบ F. Prepare two 9-inch cake pans, spray with baking spray or buttering and lightly flouring.

1. Combine the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a mixture bowl. Whisk it through until the mixture well combined.

2. Pour in the milk, vegetable oil, egg and vanilla to the dry mixture and mix together on medium speed until well combined. Slowly reduce the speed and pour the boiling water slowly to the batter. Turn into high speed for 2 minutes to add air to the batter

3. Pour the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

4. Remove from the oven and let it cool for about 10 minutes, remove from the pan and cool completely.





Preparing the frosting :


1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled



1. Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

Spread the frosting on the cake.




Thursday, 24 April 2014

Lamb with Tomato & Green Capsicum




In Morocco, the pleasure of eating food is equal  to the pleasure of sharing it. Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Bread is eaten in every meal and they also cooked most of their meals in the Tagine. Tagine is a earth-ware pot.



As you can see the picture above is known as Tagine.

I'm sharing this delicious meal that I've learned from my new recipe book...Lamb with Tomato & green Capsicum. We love lamb very much! Its very juicy and fulls of flavors when you cooked it with variety of ingredients. 


Serves 4

2 green capsicum
1/4 cup olive oil
1.2 kg lamb
1 large red onion, finely chopped
2 cloves of garlic, finely chopped
1 tbsp paprika
1 tsp ground ginger
1 tsp ground cumin
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/2 tsp salt
6 tomatoes, peeled, chopped
1 1/2 cups water/ chicken stock or vegetable stock
1/2 lemon juice
1 tbsp finely chopped fresh flat - leaf parsley

Preheat the oven to 240* C

Roast the capsicum until skins blister and blacken (about 15 minutes).
Place in a bowl, cover with plastic wrap and set aside to sweat and cool slightly. Peel the capsicum and discard the seeds. Slice into thick length, heat the oil in a medium -large saucepan over medium heat. Add the lamb, onion, garlic, spices and salt and cook for 5-10 minutes, stirring occasionally, until the lamb is browned and spiced fragrant. Add the tomato and pour in 1 1/4 cup water or stock and bring to the boil. Reduce the heat to low, cover and cook. 

Pour the remaining stock and lemon juice. Arrange the capsicum around the outside of the lamb and scatter with parsley. Cover and cook for a further 30 minutes or until the meat is tender. 

Serve with Pita bread or warm rice will do. 




Tuesday, 22 April 2014

Chick Peas Rice by Haffa's Kitchen

Hi lovelies, we have another guest post today. Recently I done a guest post for haffaskitchen, in return I asked her to be my next guest post. I met Haffa through facebook and one thing I know for sure we both have love for food! Oh plus she's a Doctor. She's going to share with us Chickpeas rice with us today. Sit back and enjoy reading about her and recipe below.

haffa


Salam and greetings to sweet readers of He chops, she cooks.

I am Haffa Bexi, blogger from Pakistan, doctor by profession. I blog on haffaskitchen I recently became friends with dear Shazzy, and I guess I have became friend with the first lady from Malaysia.. woo!! She is a sweet blogger, and her recipes really impress me. She recently gave me the recipe of  Nyonya Curry Mee, Now she has asked me for a guest post, so I decided to go with rice.

Palao is basically a savory dish that is combined with the ingredients like, vegetables, mutton, chicken; beef curry, or even beans one and cooked together with rice.


A few numbers of the dishes that are made of rice, and I have discussed before in my blog:

Carrot Kheer/Pudding
Singaporean Rice
Boiled Rice with Gram Lentil
Mutton Pilau
Mutton Biryani

Chick peas rice/ Palao is a rich, exotic & scrumptious dish and is my today's guest post. It is one of my mom in laws favorite. It's a complete balanced savory dish that can be eaten alone or can be accompanied with kebabs/raita. Spices can always be adjusted according to your taste. This dish is actually a yummylicious dish with the natural energetic flavor of chick peas that makes the dish excellently delicious. Here goes the recipe:


Serves:  2-3

Ingredients:

 2 cup Rice (soaked in water for 20-30 min)
 1 cup  Chickpeas (boiled)
2 Onion, sliced
1/2 Cup Oil                                                  
2 Stalk Green Chili, chopped                                    
1 Tsp. Garlic Paste                                      
2 Tomato, chopped                                      
1/4 tsp Turmeric Powder                              
1 1/2 ts[ Salt, to taste                                                  
1 1/2 tsp. Cumin Seeds (Zeera)                        
2-3 Black Peppercorn                      
2- 3 Cinnamon sticks (daar cheeni)            
3  Clove (Long)                                      
1 Cardamom pods                                  
Few of Coriander & Mint leaves                  
3- 4 Stalk Dried Red chili                                  
2 Curry leaves                                      
3 1/2 cup Water/Stock                                      





Procedure:

First of all take a pan, heat oil, and add the whole spices, let them splutter. Next add the chopped onions. Fry them, until onions turn golden brown.

Then add garlic paste, followed by tomatoes and all other spices. Fry until oil separates. Next add boiled chickpeas. Stir & fry the chickpeas for few minutes. Now, add green chilies, chopped coriander & mint leaves.

Then add 3 n 1/2 glasses of water into the above gravy & let it boil. When the water starts boiling, drain the soaked rice, and add them in boiling water. Stir gently, to avoid rice from breaking. Let it cook on high heat for few minutes & then lower the heat to medium.

Check the salt in water & feel for the saltiness. If it is just alright then it means the salt is too little. Add more salt until u feel the salt in water is bit more than required, because rice will need and absorb the salt too :)

Cover the pan & let the rice cook on medium heat, until water diminishes. Stir in between.

When all the water from the rice is dried up, lower the heat, seal the pan with a wet towel on the pan's cover, and keep it for 10 minutes. And here u gooo.. chickpeas rice or palao is readdyy :)

Serve with shami kebab, raita & salad! Enjoy.... :P


Thank u for stopping by! Hope u enjoy this recipe :)


I hope you all have a good time reading this Palao rice.

Monday, 21 April 2014

Chocolate Cup


Previously, I made this semolina pudding with blackcurrant. This time I add a little cocoa and turn them into chocolate cup. It's really easy to make these which is cooked with milk, or a mixture of milk and water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup.

600 ml milk
30 g  butter
30 g  sugar
50 g chocolate, plain or milk
60 g  semolina 

method
1. Heat the milk with the butter, sugar and chocolate until the chocolate has melted and the milk has reached boiling point.

2. Sprinkle in the semolina and cook, stirring constantly, until the pudding thickens.

3. Pour into one large or several small serving dishes and eat hot or cold.



Seafood Mini Quiche



Lovelies, last Saturday we made this delicious mini quiche for my little boy lunch. Its really nice and enjoyed it very much.They are great for entertaining, for kids' parties and as a snack and also great for school lunch boxes and can be whipped up in no time! Remember if you have allergy with seafood change it to meat or chicken or vegetable. Its really easy to prepared it. 


Recipe adapted by Martha Stewart

Dough :

2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Filling: 

1 bunch pencil asparagus, trimmed
Coarse salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
2 large eggs
1 large egg yolk
Pinch of freshly grated nutmeg
All-purpose flour, for work surface
3 ounces finely shredded Parmesan cheese
2 ounces cooked prawn, cut into 1/4-inch pieces




Making the dough :


1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.


2. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
Method Preheat oven to 200°C, line 6 small flan tins. Prick bases, line with parchment and baking beans and bake for 10 mins. Remove paper/beans, cook for 5 mins.

Preparation for the filling :

1. Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.

2. In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.

3.On a lightly floured surface, roll out the pastry to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pastry becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.


4. Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.







Sunday, 20 April 2014

Nyonya Curry Mee

Hi Lovelies, this is our 5th guest post for Haffaskitchen. This time we landed in Malacca, Malaysia. We had prepared this delicious Peranakan food known as Nyonya Curry Mee. 

Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan (Chinese Immigrants) interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal.  In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as Assam fish and beef rendang (Spicy beef dish). Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candle-nuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), Shrimp paste (belachan), tamarind juice, lemongrass, torch ginger bud, jicama (bean like), fragrant kaffir lime leaf.

If you want to get the recipe you can click on the link below :) 

Nyonya Curry Mee


Cranberry and Dark Chocolate Cookies



I love cranberries, this recipe is not to be missed; my favourite cookies, plus it’s so quick and easy to make. You can use fresh or dried cranberries. I made the soft and crunchy cookies yesterday.  We love to munch and munch on something especially after our meal. 


Recipe Adapted from Annabel Karmel

Makes 20 Cookies
50 g plain flour
½ tsp baking soda
½ tsp salt
150 g soft brown sugar (I used 50 g only)
50 g porridge oats
50 g fresh/dried cranberries
40 g dark chocolate, cut into chunk (I use Choco Chip)
150 g butter
1 large egg yolk or 2 small egg yolk


Method :

Preheat the oven to 190*C. Sieve together the flour, soda and salt in a large bowl. Stir in brown sugar, oat, cranberries and chocolate. 

Melt the butter in a small pan. Stir this into the dry ingredients together with the egg yolk. Mix well, then using your hands form into walnut -sized balls and arrange on two large non-stick baking sheets. Gently press them down to flatten slightly, leaving space between them for the biscuits to spread. Bake in the oven for 12 minutes, then remove and allow to cool on a wire rack. 


Thursday, 17 April 2014

Sometimes the simple food are amazing...



Today has been a windy weather and I was reading some of my recipe books thinking what shall I cook for dinner...thinking about cooking can be really stressful sometimes, usually I have my menu timetable for the month..but lately I've been lazy. I just take out some of the books and cook and today I realized I've to stick to my menu planner..because I'll just throw whatever recipes and disturb my monthly ingredients hehe...

Anyway, I decided to cook something simple, quick and definitely delicious. You know sometimes when you cook simple food once in a while its definitely taste yummy! I made Sambal telur/ Egg chili and Fried Chicken, you can serve it with warm white rice.

Before you fry the chicken make sure to marinate it so you get this delicious juicy in every bite! Yum

chicken

Marinate : 

1 piece Torch ginger / bunga kantan
3 inches ginger
2 cloves of garlic
1 medium size french onion
3 green chilis

Blend all the ingredients together and marinate through the chicken and leave it for at least 1 hour. After that is ready to get cooking..yum.





Another simple recipe Sambal Telur also known as Egg chili gravy


Sambal telur is really easy to prepare would be a great recipe for beginner cook. 


Sambal Telur


4 tbsp red chili paste
1 lemongras
1″ ginger finely chopped
2 cloves garlic finely chopped
2 tbsp tamarind juice
salt to taste
1 medium onion finely chopped

oil for frying


Method
Peel the hard boiled eggs and deep fry in oil till the cover is crisp & brown.
Cut them into half lengthwise & keep aside. Heat a little oil in a pan.
Fry the chopped ginger & garlic pieces. Add chopped onions & fry well.
Add the red chilli paste & fry for 1 minute.  tamarind juice, salt and let it boil for a while.
Turn off heat. Add the eggs and mix well till they are coated with the sauce completely.












Monday, 14 April 2014

Mutton & Berries Stew



I love these meal very much, its really simple yet tasty. This delicious meal came from Arizona; prepared by the Navajo people. Its nice to served with some rice, beans, a baked potato or flatbread.
This week I'm going to take you back to a more ancient form of cooking with hearty, comforting and totally delicious dishes. It was great to learn about the food culture of the Navajo and I feel that the recipes helps to put the best of American food. 


Recipe :

4 tablespoons plain flour
sea salt
freshly ground black pepper
800 g quality stewing lamb, cut into 2cm chunks
olive oil
2 onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
2 sticks celery, trimmed and roughly chopped
1 tablespoon blackberries, crushed in a pestle and mortar
2 sprigs of rosemary, leaves picked and chopped
1 knob butter
6 sprigs of fresh flat-leaf parsley
2 organic beef stock cubes
600 g small new potatoes, larger ones halved
1 clove garlic, peeled and finely chopped




Dust a chopping board with 2 tablespoons of flour and a good pinch of salt and pepper, and toss your chunks of meat through this mixture until well coated. Heat a large pan on a high heat, add a few lugs of olive oil and fry your meat for 3 minutes to brown it. Add your chopped onions, carrots, celery, crushed blackberries, rosemary and the knob of butter. Add a few tablespoons of water, give everything a good stir, then pop the lid on the pan and let everything steam for 4 to 5 minutes so the flavours really mingle together.

Take the lid off so your meat and veg start to fry, and stir every so often for 5 to 10 minutes. Chop your parsley stalks finely, and once the onions start to caramelize, add them to the pan with your remaining 2 tablespoons of flour and your crumbled stock cubes. Stir, and pour in enough water to cover the mixture by a couple of inches. Put the parsley leaves aside for later.

Bring to the boil, then turn the heat down to medium low so that the stew is just simmering. Add your potatoes and slow cook for at least 2 hours with the lid slightly askew, or until the meat falls apart easily. Keep an eye on it as it cooks, and add splashes of water if you think it looks too dry.

Put your chopped garlic in the middle of a chopping board. Add most of your parsley leaves with a teaspoon of sea salt and half a teaspoon of black pepper. Chop everything together so you get a kinda chunky paste. Add this to the stew and stir through. Chop the last of your parsley leaves and sprinkle over before serving.


Banana Choco Muffins step by step



Abraham is now 14 months and I'm so excited because I can explore more food for him. This banana choco muffins are really a great way for him to enjoy as a snacks. Its really easy to prepare you don't actually need a mixer, just whisk it! 

Step by step instruction

 

 

 











Recipe :

INGREDIENTS

¾ cup (180 ml) vegetable oil

2 eggs

1 tsp vanilla bean paste or essence

1 cup thick natural yoghurt

2 bananas, mashed

½ cup caster sugar

2 cups plain flour

1 tsp cinnamon, ground

2 tsp baking powder

pinch of salt

100 grams chocolate, chopped or chips

METHOD

Preheat oven to 180°C (350°F).  Line a 12 hole muffin tin with muffin papers. Place the oil, eggs, vanilla paste, yoghurt, bananas and sugar in a bowl and whisk to combine.  Add the flour, cinnamon, baking powder, salt and mix until just combined.  Fold through chocolate.  Using a ¼ cup measurement or tablespoon, ladle mixture into muffin papers.  Bake for 15 to 20 minutes or until golden and cooked.  Cool on a wire rack.  Serve warm or cool.



This banana Muffins are delicious and can enjoy by all.



Little Abraham enjoy his snacks! how cute is he :)
You see, there's so many way to give you child delicious food but make sure they get good nutrients out of it. It's really important for their growth. 














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Wednesday, 9 April 2014

Monthly Guest Post




Olla lovelies, hope all of you have a bless week. Today we have a new guest post by ainycooks. She going to share with us her lovely dates cake that also can turn into cupcakes! how amazing one recipe with two different method. I find it amusing when there's recipe like this. Its very convenient to us sometimes.  Read more about this delicious cake written by Ainy itself. 

Hi, I am Ainy from ainycooks in this foodie world we meet many kind, and friendly people that we come to call our friends. And i am considering my self lucky that I met Shazzy. She is such a nice lady , her baking goodies leaves me in awe. That is why I asked her to do a guest post for me.
I am professionally a Botanist but cooking is my passion. Doing experiments and creating some thing new is my hobby. I am thankful to Shazzy for inviting me on her place, hope you will like these cupcakes.
This is my tried and tested recipe. You can make cupcakes or cake from the same recipe. This is never fail type of recipe.


As you can see the pictures : date cake and below the cupcake version.




INGREDIENTS:

Dates  8 oz (pitted)
Flour   1- 1/2 cup
Sugar  1 cup
Butter/ oil   1/2 cup
Cocoa powder 1/4 cup
Eggs 2
Baking powder   1 tsp
Salt   1/4 tsp
Vanilla essence  1/4 tsp
Walnuts  3/4 cup (optional)
Warm water  3/4 cup


METHOD:

Preheat oven at 180 c, grease cupcake tray or cake pan.
Boil dates in 1 cup water, give it a minutes or two and then remove from stove let it cool down for few minutes.
Mash dates with spoon in the water (should be 3/4 cup ).
Mix flour, cocoa, baking powder, salt. Set a side.
Cream butter and powdered sugar in a bowl,Add one egg and beat then add flour 1 tbsp again beat .Add another egg and 1 tbsp flour and beat well.
Now add remaining flour and beat.Mix in dates with water but keep in your mind water should be warm not hot.
Mix walnuts.Pour in pan or muffin tray.
Bake them for 25 minutes.
Let the cool down then spread Nutella or any other chocolate sauce and serve.


IF USING OIL:
 If you are using oil then procedure will be a bit different.
Beat eggs and sugar till creamy n fluffy.
Now add all dry ingredients, Mix well.
Add oil and dates mixture.
Now add vanilla essence and beat.
Pour in pan and bake.
In a cake i have sprinkled chocolate chips on top.


As Ainy saying above it will turn a different texture if you are using oil, clearly it does. If you use oil the cake will be slightly oily and moisture. Happy cooking lovelies! 












Tuesday, 8 April 2014

Frittata


Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. I made these delicious Frittata yesterday for my little boy lunch and he surely finished all of it!  It's very easy and doesn't consume much of your time. You can add your favourite ingredients into your egg mixture to get different flavors :)


Look how beautiful it is...



Serve 4

½ a small red onion, chopped
1 teaspoon virgin coconut oil
½ cup  chopped purple carrot
4 large eggs
½ cup crumbled feta cheese
bunch of basil leaves, chopped
 freshly ground black pepper, to taste



Method :


Preheat oven to 170°C. 


Beat eggs and water with wire whisk in medium bowl. Stir in purple carrot, 1/2 cup of the cheese, the bacon bits and basil.

POUR into greased 9-inch pie plate; sprinkle with cheese.


BAKE 30 minutes or until puffed and golden brown.





Guest Post : Strawberry Cake

Good day lovelies,

Recently I've received an invitation by Mrs. Ainy to do a guest post. I had shared my delicious Strawberry cake recipe, you can click on the link below to get the full recipe. Thanks Ainy for the invitation :)

Guest Post by SeasonedwithShazzy