Sheperd’s Pie

1 onion, peeled and finely chopped

1 small red bell pepper, seeded and finely chopped

1 tbsp parsley, finely choppped

2 tbsp vegetable oil

2 cups lean ground beef

1 cup chicken broth or beef broth

1 tbsp tomato ketchup

1/3 tbsp Worcestershire sauce

salt and pepper

1-1/2 cups mushrooms, washed and sliced

1 tbsp butter

Topping

4 cups potato, peeled and chopped

1-1/2 tbsp butter

1/4 cup milk

salt and pepper

Fry the chopped onion, bell pepper, and parsley in the oil until softened.  Meanwhile, in a skillet, brown the ground meat.  Chop the meat in a food processor for 30  minutes to make it easier to chew.  Stir into the onion misture and add the broth, ketchup, Worcestershire sauce, and seasoning.  Cook over a low heat for about 20 minutes.  meanwhile, saute the mushrooms in the butter or margarine and add these to the meat when it is cooked.

to make the topping, boil the potato in lightly salted water for about 15 minutes or until tender.  Mash them together with half the butter, the milk, and some salt and pepper.  Spread over the meat either in one large dish or in four individual dishes, then cook in an oven preheated to 350 deg F for 10 minutes.  dot the top with the remaining butter and put under a hot broiler for about 3 minutes or until golden.

Bow-Ties with Tomato and Mozzarella Sauce

1-1/2 cups bow-tie pasta

2 tbps olive oil

1 onion, peeled and chopped

1 garlic clove, peeled and crushed

14 oz canned chopped tomatoes

1 tsp balsamic vinegar

a pinch of sugar

1 tbsp fresh basil, torn

a scant 1/2 cup vegetable broth

1-1/8 cups mozzarella cheese, diced

3 tbsp Parmesan cheese, grated

salt and pepper

Cook the pasta according to the packet instructions.  To make the sauce, heat the olive oil in a saucepan and saute the onion and garlic for 5-6 minutes until softened.  Stir in the chopped tomatoes, balsamic vinegar, sugar, basil, and broth, and simmer for 10 minutes.  Stir in the mozzarella and Parmesan cheeses.  Season to taste and mix with the bow-tie pasta.

Serving:  2 portions

Fillet of Fish with Herb Butter

2 tbsp softened unsalted butter

2 tbsp chopped mixed fresh herbs

1 tbsp lemon juice

1 pound thick cod fillets, skinned

Coarse sea salt and freshly ground black pepper

Preheat the oven to 350 deg F.  Mix the butter with the herbs and lemon juice.  Place the fish in a small overproof dish, season with salt and pepper, and spread the herb butter over the top.  Bake until the fish is cooked through.  Flake with a fork, checking to make sure there are no bones.  Delicious with creamy mashed potatoes and peas.  Makes 2 to 3 portions.

Nasi Goreng

1 cup long-grain rice

Vegetable oil for frying

4 shallots, cut into very fine rings

Omelet

1 egg

Salt

Stir-fry

1 skinless chicken fillet, cut into small strips

1 clov garlic, crushed

Pinch of mild chili powder

4 oz cooked shrimp, peeled

4 scallions, sliced

2 tbsp soy sauce

1 tbsp chopped fresh parsley

Cook the rice according to the package instructions and allow to cool.  Heat 1 inch of oil in a small frying pan.  Saute th shallots in two batched until golden brown and drain on paper towels.

To make the omelet, beat the egg with a pinch of salt and half teaspoon water.  Heat 1 tsp of oil in a frying pan.  Pour in the egg and swirl to thinly cover the base of the pan.  Cook for about 1 minute or until set, then turn over and cook for 30 seconds on the other side.  Remove from the pan and cut into strips.

Heat 2 tbsp of the vegetable oin in a wok and stir-fry the chicken and garlic for 3 to 4 minutes.  Stir in the chili powder, shrimp, and scallions and stir-fry for about 2 minutes.  Add the rice and stir in the soy sauce and parsley and stir-fry for 4 to 5 minutes.  Finally, stir in the strips of egg and golden shallots.

Mixed Berry and White Chocolate Cheesecake

Crumb Crust:
8 ounces graham crackers (2 1/2 cups crumbs)
1 stick butter, melted
Vegetable oil for greasing

Cheesecake:
5 ounces white chocolate
10 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract or 1 vanilla bean
1 cup heavy cream

Topping:
14 ounces mixed summer berries, such as strawberries, blackberries, raspberries, blueberries and red currants
2 tablespoons seedless raspberry jam
2 ounces white chocolate

Directions

To make the crust, put the graham crackers in a plastic bag and crush them with a rolling pin; then mix with the melted butter. Press them into the bottom of a lightly oiled 8-inch loose-bottomed tart pan or springform pan (this can be done with a potato masher). Place in the refrigerator to chill.

Melt the white chocolate in a heatproof bowl over a pan of simmering water. Remove the bowl from the pan and beat in the cream cheese. Add the vanilla to the cream or, if using a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the cream.

Whip the cream until it forms fairly stiff peaks and gently fold in the cream cheese and white chocolate mixture. Pour on top of the crust and put in the refrigerator for at least two hours to set.

Once the cake is set, carefully remove from the pan. Arrange the berries on top of the cake. Heat the jam with 2 teaspoons of water and strain through a sieve. Allow to cool for about one minute and gently brush over the fruits. Melt the white chocolate and drizzle over the top of the fruits with a teaspoon. Makes eight portions.

Suggestions

Summer berries are packed with vitamin C, which helps to strengthen the immune system and fight infection. Vitamin C also aids in the absorption of iron.

Heavenly Mini Chocolate Cakes

1 stick unsalted butter, cut into pieces, plus extra for greasing

3/4 cup all-purpose flour, plus extra for dusting

4 oz good-quality semisweet chocolate, broken into pieces

2 whole eggs

2 egg yolks

3/4 cup superfine sugar

Confectioners’ sugar for dusting

Vanila ice cream

Fresh raspberries

Preheat the oven to 400 deg F.  Place a baking sheet in the oven to heat.  Grease four ramekins with butter and dust lightly with flour.  Put the chocolate and butter into a heatproof bown and melt over a pan of simmering water, making sure that the bown doesn’t touch the hot water.  Stir occasionally until melted.

Beat the whole eggs, yolks, and sugar for about 5 minutes with an electric mixer until thickened and pale.  Gradually fold the melted chocolate mixture into the eggs.  Fold in the 3/4 cup flour.  Pour the misture inthe ramekins and place on the hot baking sheet.  Bake for about 10 minutes or until firm around the edges.  Allow to cool for a few minutes, run a knife around the sides of the ramekins, and turn out onto serving plates.  Dust with confectioners’ sugar.  Serve with a scoop of vanila ice cream and some fres raspberries.

Rice ‘n’ Easy

1 cup long-grain rice

1 tbsp vegetable oil

1 large shallot

1/2 small red bell pepper, seeded and chopped

1tbsp chopped fresh parsley

8 oz skinless chicken breasts fillet, chopped

2 cups tomato puree

1 chicken bouillon cube dissolved in 1/2 cup boiling water

1 clove garlic, finely chopped

1 tsp superfine sugar

salt and freshly ground black pepper

Cook the rice according to the package instructions.  While the rice is cooking, heat the oil in a large saucepan and saute the shallot, red pepper, and parsley for about 5 minutes.  Add the chopped chicken and saute, stirring occasionally, until it turns opaque.  Add the tomato puree, chicken stock, garlic, and sugar and season with salt and pepper.  Cook, uncovered for 15 minutes.  Mis the cooked rice with the tomato sauce.

Serving:  6 portions

Oven-Fried Root Veggies

1 medium potato, scrubbed

1 small sweet potato, scrubbed

1 small parsnip, scrubbed

1 tbsp olive oil, plus extra for brushing the pan

All-purpose spicy seasoning

Sea salt

Dip

4 oz cream cheese

1-1/2 tsp ketchup

1-1/2 tsp whole milk

1 tsp snipped chives

Preheat the oven to 400 deg F.  Cut the potato and sweet potato in half lengthwise and then into wedges about 1 inch think.  Cut the parnsnip into wedges.  Put all the pieces into a bowl and toss with the olive oil, sprinkling of seasong, and a little salt.  Brush a roasting pan with a little olive oil and arrange the vegetable wedges in the pan.  Bake until tender (about 30 minutes).

For the dip, mix together the cream cheese, ketchup, and milk and stir in the snipped chives.  Serve with the vegetable wedges.

Salmon Teriyaki With Noodles

Marinade

2 tbsp rice wine vinegar

2 tbsp dark brown sugar

2 tbsp soy sauce

1 tbsp Asian sesame oil

10 oz salmon, cut into small cubes

1 tbsp vegetable oil

1 clove garlic, crushed

1/4 tsp gingerroot, grated

4 small scallions, thinly sliced

1 cup beam sprouts

1 cup sugar snap peas

1 tbsp cornstarch

1/4 cup fish stock or water

6 oz thin egg noodles

Mix together the ingredients for the marinade and marite the salmon for about 30 minutes.  Remove the slamon with a slotted spoon and reserve the marinade.  Heat the vetable oil in a pan and stir-fry the salmon with the garlic and gingerroot until opaque on the outside (about 1 minute).  Remove with a slotted spoon.  Stir-fry the scallions, bean sprouts, and sugar snap peas for 1 minute.

Mix the conrstarch into 1 tbsp of the reserved marinade and add to the pan together with the remaining maride and the stock or water.  Bring the mixture to a boin and simmer until thickened (about 1 minute).  Cook the noodle according to the package instructions and drain.  Add the noodles and salmon to the vegetables in the pan and heat through for about 1 minute.

Currently in my week 38/39, I’m so anxious on giving birth already. My EDD is on the 20th, 8 days away from today. On the last pregnancy that I had, i gave birth 8 days before my EDD, and was admitted to the hospital 9 days before because of a leaking bag of waters. Most mothers and doctors say that in second and subsequent pregnancies, delivery is earlier and easier, though, we still have to consider that every pregnancy is different. But now, I’m 8 days away from EDD and I still mild irregular contractions, as the way I feel it. oh well… Anticipating the delivery since the 1st week of May. d=)