Strawberry & Onion Marmalade Beef Tapas

Wow! Just got a little bored at home, opened the freezer and the ref and found a new treasure dish. I had a bottle of Onion Balsamic Marmalade by Whisk (which i got as a treat from my friend Cheryl) , Strawberry Jam and freshly bought beef cuts!

Ingredients:
1/2 kilo  Beef Sirloin, thinly sliced
5 tbsp    Onion Balsamic Marmalade by Whisk
5 tbsp    Strawberry Jam
2 Tbsp   Sesame Oil
3 Tbsp   Olive Oil
Procedure:
1. In a bowl, mix together the beef sirloin, onion balsamic marmalade, strawberry jam and sesame oil. Marinate for atleast 12 hours.
2. In a pan, place 2 cups of water to boil.
3. Add the marinated beef and let the water evaporate in medium-high heat.
4, When the water has completely evaporated, add 3 Tbsp of olive oil and pan-fry the tapa until done.
5. To Serve: Rice + Fried Eggs (cooked to your liking) + Strawberry & Onion Marmalade Beef Tapas!

Just perfect for that craving tooth - something meaty and sweet! Sweet and Simple! Enjoy! :)

Vanilla Cheesecake

I love Williams-Sonoma Cookbooks! I've done several of their recipes and they turn out to be real fine dishes. As requested by our house mate, she wants DESSERTS. I'm really not a fan of baking since it requires a lot of mixing and chances of success in letting the dough rise is quite a challenge for newbies, but YES! I say YES to trying to bake a simple dessert, Cheesecake inspired by The Williams-Sonoma Cookbook: The Essential Recipe Collection for Today's Home Cook! Lovely and Yummy! Pure Cream Cheese, Wow! Ingredients really makes a lot of difference. Find and use the best ingredients and you're on your way to success! :) Enjoy this One!

Ingredients:
1 1/2 cup  Graham Crackers
1 1/4 cup  Sugar plus 3 tbsp sugar
1/2 tsp      Cinnamon
1/4 cup     Unsalted Butter
1 kg          Cream Cheese, at room temperature
2 tbsp       All-Purpose Flour
1/4 tsp      Salt
1/2 cup     Sour Cream
1 tbsp       Vanilla Extract
3 pcs         Large Eggs

Procedure:
1. Pound the Graham crackers to crumbs. (you can put it in a plastic and pound it with anything solid until it turns into smooth crumbs)
2. Preheat the oven to 400F (200 C). Lightly grease a 10 inch cheesecake / springform pan. In a bowl, mix together the graham cracker, 3 tbsp sugar, cinnamon, and melted butter.
3. Stir until the mixture until the crumbs are evenly moist.
4. Pour into the sprinform pan and press evenly unto the bottom and to the sides of the pan.
5. Bake the crust until lightly golden for about 10 mins. Let cool on a rack and reduce the oven temperature to 300F (150C)
6. In a large bowl, mix together cream cheese, flour and salt until smooth.
7. Add the sugar, sour cream and vanilla and continue to mix until well blended and add the eggs one at a time.
8. Pour into the crust.
9. Bake the cheesecake for about 70 mins until the edges are slightly puffed but the center still jiggles when shaken. Let cool in a rack at room temperature and refrigerate overnight or until chilled.
10. To serve, unclasp and remove the pan sides then run along a thin spatula between the pan bottom and the crust and carefully slide the cake to a serving plate. Slice and Serve!!! :)

Procedure with Photos:
1. Pound the Graham crackers to crumbs. (you can put it in a plastic and pound it with anything solid until it turns into smooth crumbs)

2. Preheat the oven to 400F (200 C). Lightly grease a 10 inch cheesecake / springform pan. In a bowl, mix together the graham cracker, 3 tbsp sugar, cinnamon, and melted butter.

3. Stir until the mixture until the crumbs are evenly moist.

4. Pour into the springform pan and press evenly unto the bottom and to the sides of the pan.

5. Bake the crust until lightly golden for about 10 mins. Let cool on a rack and reduce the oven temperature to 300F (150C)
6. In a large bowl, mix together cream cheese, flour and salt until smooth.
 7. Add the sugar, sour cream and vanilla and continue to mix until well blended and add the eggs one at a time.

 

8. Pour into the crust.

9. Bake the cheesecake for about 70 mins until the edges are slightly puffed but the center still jiggles when shaken. Let cool in a rack at room temperature and refrigerate overnight or until chilled.

10. To serve, unclasp and remove the pan sides then run along a thin spatula between the pan bottom and the crust and carefully slide the cake to a serving plate. Slice and Serve!!! :)

What do you think of these photos? :)

 

 

Pesco Basil Pasta

Whoopsieee! I have a lunch meeting in a bit and I want to prepare something healthy on my own but I still have work to finish... So think think. Make use of my fresh ingredients available here in the kitchen that's quick and easy to prepare and voila! Here goes our Pesco Basil Pasta!

Ingredients

150 grams         Tagliatelle or Fettucine

250 grams         Dory fish fillet (diced into ¾ x ¾ inch)

250 ml               Tomato Basil Sauce (Cirio) – available in Santis Delicatessen

2 tbsp                Olive oil

1 tbsp                Garlic (minced)

2 tbsp                Basil Leaves (chiffonade)

1/2 tbsp             Cream cheese (optional)

Salt and pepper to taste

Parmesan (to Garnish)

Procedure

1.       Boil water and put salt and oil. Throw in Pasta for 10-12 minutes or until al dente.

2.       In a pan, sauté garlic in olive oil.

3.       Sauté fish fillet very quickly and place in the tomato basil sauce.

4.       Put in  basil leaves and cream cheese

5.       Season with salt and pepper

6.       Potion the pasta into individual plate and top with sauce and garnish with parmesan!

7.       Voila! Quick ‘n Nice Fresh Pasta to Serve and Enjoy! 

Serves 2-3

Tips:

Check out this site to learn how to do the basil leaves’ ‘chiffonade’:  

http://veganyumyum.com/2007/01/how-to-chiffonade-basil/