Eva Herzigova ::: El Pais Moda March 2010.

More here.

Bisous xo

Have this on your plate and you'll be blown away!

When someone is good looking and knows how to cook, what do you get? You get Donal Skehan. He's the genius cook behind The Good Mood Food Blog and I've been following his work since last year. His creations are always entertaining and easy to cook. Where can you find such cook here? I need one at home!

One of his latest creation ::: Simple Panna Cotta with summer fruits and dark chocolate!
For the full recipe, click here.

Bisous xo

Cornelia.

Erdem's creation. I die! More here.

Bisous xo

Yesterday's dessert.

Lindt's Petits Desserts ::: Truffle Cake - Creme Brulee - Tarte Aux Noisettes - Tiramisu...

Bisous xo

Braids + Milkshake.

Love, LOve, LOVE!
Clicky here + here.

Bisous xo

Week 13.

For weekends, I always wanted to cook something fast and healthy. This time, I was craving for chicken hence I came up with a super simple recipe that everyone can adapt to. I made Baked Honey Mustard Rosemary Chicken with Boiled Carrots.

Serves 2.

Ingredients:-

1. 4 slices of chicken breast
2. Honey
3. Yellow Mustard (I ran out of Dijon Mustard hence I use Yellow Mustard for replacement)
4. Heaps of Rosemary
5. A little bit of paprika
6. Carrots
   
7. Olive Oil
8. Salt & Pepper to taste

Preparation:-

1. Clean the chicken breasts and put aside.
2. Mix olive oil, honey, yellow mustard and rosemary into a bowl.
3. Add chicken breasts into the mixture and coat it evenly.
4. Add in salt & pepper for extra flavour.
5. Add in paprika for some extra kick.
   
6. Marinate it for 6 hours or so. I did it for 10 hours.
7. In a large saucepan or baking tray, add in some olive oil and coat it evenly.
8. Put in marinated chicken breasts and bake it for 20mins/golden brown.
9. While baking, cut the carrots into uneven size and boil 'till it's soft (try to poke the carrots with a fork. If it goes through, it means you're done!)
10. Once both chicken and carrots are cooked, serve it on the plate and you're good to go! =D

Results ::: Thank God I decided to bake it instead of pan fry 'cos when I eat it, the flavours of honey, mustard and rosemary just burst into my mouth and it was still very moist. It took more effort to bake cos you need to have more time for it to be cooked but I can tell you it's worth the wait. I guess the time of marinating the chicken was good as well 'cos the mixture went through the chicken and it just taste the way I want it to be. The carrots were just nice and still has its crunchiness. I add in a little dressing 'cos I don't like to eat my vegetables plain. Overall, it was good and I will definitely do it again.

Till, have a good Monday.

Bisous xo

My annual road trip.

Every year without fail, my family and I will go back to Malim, Malacca for "ching ming". Usually, the boys (my brothers) will be there to be our "carrier". However without them (due to work and school) this year, my sister and I kind of struggled through our way top to the cemetery. Anyhow, the weather was lovely and the place will always bring us back to the past. Dad will always want to show us how he cycle all the way from home to his school and where would be his favourite hangout place while "amai' would tell us childhood stories on how they loved to throw parties (I guess it runs in the family) and the "party crasher" would come home unexpectedly. One more thing would be as how much we love to eat, we managed to have pull a few pit stops to tapao whatever we want and binge all the way back home. This is more like a makan trip I think. I could go on and on but I think it's enough for now as TMI could bore you to death. As usual, enjoy the piccas and I'm happy wish everyone Happy Easter and munch all the chocolate bunnies and egg candies you want.

View from my grandpapa's "home"

Yong Tau Fu ::: Kind of famous in Malacca town as the place was quite packed and the fish paste was very fresh...

Major disappointment on the porridge though as it left us with no taste whatsoever.

One of my favourite food in Malacca ::: Mille Crepe!!!!

Rojak "Chinese" style...

Rojak "Malay" style...

*Off to go cook din.din....

Bisous xo

Happy Good Friday everyone!

W April 2010. More here.

Bisous xo