The Christmas to New Year’s week has always been a busy one packed with family and friends and a lot of food in between. This year was a bit different since we both had lots of things to get done such as house painting and buying all the needed stuff before February. I had to get some work done in between as well but the week long break was much needed and it was great to be busy doing stuff. I would have hoped for more rest but I guess that’s life.
For my darling’s birthday gift, I decided on Kenwood’s HB791 hand-mixer in raspberry red. It totally rocks my white kitchen.
It’s solidly made of aluminum and stainless steel so none of that flimsy plastic stuff. The good thing is you can use it right into the pot so that saves time when you can make a nice tomato or vegetable soup that is easily diced into a creamy soup right at the pot. The detachable attachments make it easy to keep away the main unit after using it. It’s attractive looks means that it can sit on your counter top without looking out of place.
Power is ample so there’s plenty of times when you will be using it turned down but it’s there when you’re going to make mashed potato or something heavy and it’ll be available. It’s a bit on the heavy side but the weight makes it easier to control and manage. I also got the hand mixer (HM791) along but that hasn’t seen use yet. I’ll be saving up for the stand mixer. It’s no kitchen-aid but it’ll suffice.
Cross-posted link over here.
Didn’t have time over the past few months to visit one of my favorite food blogs, a cat in the kitchen… but I went over there today and saw this yummy delectable surprise! Hmm, wait till I get my hands on the oven!
200 gram dark chocolate
200 gram butter, softened
220 gram + 130 gram caster sugar
110 gram plain flour
400 gram cream cheese (I used Kesella 10% as I prefer quark, add 1.5 tbsp flour if you use Kesella)
1 tsp vanilla extract
200 gram fresh raspberries (frozen ones work as well)
Preheat oven to 170 degrees C. Grease and line a 20 X 30cm lamington pan. Melt chocolate in bowl over simmering water. Set aside to cool slightly. Cream butter and 220g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread 3/4 of the mixture into the pan. In a separate bowl, beat cream cheese, 130g sugar, eggs and vanilla until smooth. Spread over chocolate base. Dollop remaining chocolate mixture over cream cheese layer and swirl the chocolate. Poke raspberries into the top and bake 40-45 minutes. Cut into squares and serve.
– 1 egg, beaten
– 2 ounces dry bread crumbs
– 2 skinless, boneless chicken breast halves
– 3/4 (16 ounce) jar spaghetti sauce (Garlic, basil and tomato)
– 1/4 cup fresh sweet basil leaves
– 2 ounces shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7×11 inch baking dish and basil leaves Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
Well, well, does the title sound like I’m taking all the credit? I guess so since I came up with this in fifteen minutes and unless someone decides that it exists somewhere first, you discovered this recipe here first!
-600gm of skinned, boneless chicken (well, you can use half a chicken)
-1 table spoon salt (*)
-75ml white wine
-4 table spoons olive oil
-4 cloves garlic, diced
-small pat of butter
-Basil leaves, ground about 2 handfuls.
-Oregano (4 table spoons) and Paprika to taste
Rub salt on chicken. Add white wine and then continue rubbing with basil leaves, half of the diced garlic, oregano and paprika. Preheat over to 200 degress celcius. Melt the butter till liquid and add the remaining garlic. Add the olive oil into a baking pan and mix with the garlic and liquid butter. Put the chicken plus the all the marinade into the pan. Mix well. Bake for 45 minutes at 200 degress or until lightly browned.
* This is a low sodium entree so you might want to add another tablespoon of salt.