Scrambled Egg Quesdillas

Nothing fancy, just a store bought Whole Wheat Tortilla, beaten 2 eggs seasoned with salt and pepper, and bunch of grated cheese. In a pan, heat the tortilla then transfer to a plate and set aside. In the same pan, heat olive oil and stir-fry the egg until almost cook. Add the cheese, remove from the pan.

Chocolate Light Cheese Cake

I prepared this as one of the desserts on Chinese New Year dinner at home. I admit I have a hard time doing this chocolate cheese cake adapted from Cheese by Alex Goh's Cookbook of Hong Kong. It should be feather light cheesecake, and I didn't follow the ingredients and procedure that's why the come out looks like saggy. I should remove the cake from the pan immediately. Still, it tasted creamy especially after I refrigerated it.

250g fresh milk

20g butter (I always use the stick butter kind equivalent to 100g, then I just divided it)

125g light cream cheese

50g flour

50g sugar (I used brown)

50g chocolate powder (I used unsweetened)

3 egg yolks

3 egg whites

1 teaspoon vanilla essence

little bit of cream of tartar (about 1/8 teaspoon)

pinch of salt

In a pan, cook milk and butter until it boil (set aside). In a mixing bowl, cream the cream cheese until smooth, add the boiling milk and butter then mix until well blended. Add the flour into the cheese mixture and beat until well blended. Place the cheese mixture  over double-broiler, mix until thickens. Remove from the double broiler.  Add the egg yolks and mix until well blended.

In another bowl,whip the egg whites in until foamy, add cream of tartar, sugar, chocolate powder, and salt. Continue whipping until soft peaks. Add into cheese mixture and keep mixing until  well incorporated. Pour the batter into a prepared pan. Bake in water bath at 160 for 50-60 minutes until the center is set and golden brown. Remove the cake from the pan immediately, let it cool.

Happy Weekend!

Friday Potluck

Foodie Friday

Sweets for Saturday

Yummy Sunday

Cheesy Bites Scones

After Cheesy Bites Biscuits, I made this cheesy scones adapted from Cindy Harris of Daily Bread. The process is almost the same in making biscuits with only variation and additional ingredients.

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon paprika

50g butter, cut in small cube

2/3 cup milk

2 tablespoon dijon mustard

1 1/2 cups sharp cheddar cheese

In a bowl, toss together flour, baking powder, salt, paprika, and butter until the butter blend in through the flour. Make a well in the middle of the mixed flour, add milk, mustard, and sharp cheddar cheese and mix together. Knead lightly, form a ball or use cutter to shape the dough. Arrange the shaped dough in the prepared cookie sheet lined with parchment. Bake for 15-20 minutes or until golden brown in about 200 ̊C(400 ̊F). Remove from the oven and cool completely before storing in an airtight container. Enjoy.

Happy Week Ahead!

Mellow Yellow Monday

Saturday Swap

My Meatless Monday

MM Meatless Mondays

Mouth Watering Monday

Just Another Meatless Monday

Cheesy Bites Biscuits

I got the recipe from the February 2011 edition of FOOD Magazine (Philippines), using sharp cheddar cheese. By adding nutmeg, the biscuits really turned into more cheesy.

1 and 2/3 cups all purpose flour

1 and 1/2  cups grated sharp cheddar cheese

100g soften butter (I used 1 stick, but in the recipe is 1/2 cup)

3-5 tablespoon fresh milk (or water)

pinch of ground nutmeg

pinch of cayene (optional)

In a bowl, toss together flour, nutmeg, cayenne, and grated sharp cheddar cheese. Add the butter and milk (or water). Knead lightly, form a ball or use cutter to shape the dough. Arrange the shaped dough in the prepared cookie sheet lined with parchment. Bake for 15-20 minutes or until golden brown in about190 ̊C(375 ̊F). Remove from the oven and cool completely before storing in an airtight container. Enjoy.

The taste is really cheesy, flaky, and crunchy.

Recipe Swap Sundays

Mellow Yellow Monday

Guest Heart Thursday

Simple Baked Cheese Potato

“My idea of heaven

is a great big baked potato

and someone to share it with.”

- Oprah Winfrey

It's mid-term exam week at this point, so I'm just preparing simple dishes. Today is just a simple baked small red potato adapted from cooks.com .

In a bowl, mix 2 tablespoon melted butter, 2 cloves minced garlic, 1 tablespoon lemon juice, salt and pepper. Cut six small potatoes in wedges, coat the potatoes with mixture. Place the potatoes in baking sheet, and sprinkle with parmesan cheese. Cover the potatoes and bake for 30 minutes in 200°C (about 400°F).  Remove the cover and bake again for 10 minutes. Serve hot.

What's Cooking Wednesday

Real Food Wednesday

Food Quote

Wheat Cheese Scones

My first time to make scones, and I think I'll make some more! It's easier to make than cakes and cookies :) I adapted the recipe from podcast Cheddar Cheese Scones. I didn't use sharp cheddar cheese, the only available I have is grated Parmesan. I like the way the cheese came out, little burnt and chewy.

2 cups wheat flour

1 tablespoon baking powder

1 teaspoon paprika

1/2 teaspoon salt

40g butter

2 tablespoon mustard

2/3 cup milk

1 cup grated cheese

In a bowl, mix well all the dry ingredients - flour, salt, paprika, and baking powder. Add the cubed butter and blend until crumbs form. Slowly add the milk and  mustard, mix to make soft, light dough, taking care not to over process the dough. Place the dough onto a lightly floured counter, with your hands form a small ball size. Place the scones on the prepared baking sheet,  brush the tops with milk and place some cheese. Baked in the pre-heated 200°C (400°F) for 18 - 20 minutes or until the top is golden brown.

I eat this kind of scones with soup, or simply with coffee :)

Hearts and Soul

Tasty Tuesdays
Tasty Tuesday Parade
Tuesdays at the Table
Tempt My Tummy Tuesdays

Toasted Tomato and Cheese Bruschetta

I thought of bringing  Tomato Bruschetta in our potluck last Sunday, but it's not convenient for me to bring wet stuff plus the fresh tomato should be chilled. I just added mozarella cheese and toasted them. This is just a simple recipe, but I like to share since I made the Wheat French Bread from scratch.

12 pieces toasted French bread
8 pieces cherry tomatoes, sliced
handful of mozarella cheese
3 cloves garlic, finely chopped
8 leaves fresh basil, chopped
olive oil
salt and pepper

In a bowl, mix cherry tomatoes, garlic, basil, olive oil, salt and pepper. Mix well and marinate for at least 10 minutes. Place mozarella cheese on the bread, arrange some tomato mixture, then mozarella cheese. Place in an oven for 5 minutes or until the cheese melts.

I served this along with pasta.

Happy Birthday Wednesday!

Real Food Wednesday

What's Cooking Wednesday

What's on the Menu Wednesday
Cooking Thursday
Family Food Friday



Cookies Greetings from Salome



Yes, today is my Natal Day and
I would like to thank the Lord
for this Gift of Life :)

Many, many thanks to all the birthday greetings,

here and  my other pages. :)

Peaches and Cream Cheese Cake

Originally, this recipe is Blueberry Cheese Cake from my cookbook - Fall in Love with Baking. I made some variation using peaches (in can) instead of Fresh Blueberry Sauce. Sometimes, I just crave for something and I would want to make it in an instant. I prepared this a night before and brought it to our potluck party this afternoon. I used graham cracker for the cake base, and lessen the sugar added.

For the cake base

1 cup graham cracker, crushed ; 40g unsalted butter (room temperature)

For the cheese cake mixture

250g cream cheese (I used 1 pack); 20g sugar ; 1 teaspoon lemon juice

250ml cream (I used all purpose cream); 30g icing sugar

6 gelatin leaves (or powder); 1 can peaches

For the cake base, combine crushed graham cracker and butter. Press mixture on the bottom and halfway sides of the mold. Set aside.

Soak gelatin in water in two separate bowl (3 each) for 20-30 minutes. Squeeze the gelatin and melt it over warm syrup from the peaches.

In a bowl, beat cream cheese over warm water until smooth. Add sugar and lemon juice. Set aside.

In other bowl, whip all purpose cream and icing sugar until soft peaks form. Add whipped cream to the cream cheese mixture and mix well. Pour melted gelatin, and mix until thick. Pour the mixture into mold.

Arrange the peaches on top. Pour the left-over gelatin over the peaches. Chill until set.

Happy Monday!

Meatless Mondays
My Meatless Mondays
Mellow Yellow Monday
Tasty Tuesday Blog Hop
A Themed Bakers Sunday

Asparagus and Cheese Frittata

Another healthy way of cooking egg sent directly from my phone. Originally, the recipe is Asparagus and Mint Frittata but mint is not available instead I added mozzarella cheese. It turned out chewy!

2 eggs

mozzarela cheese

few asparagus, sliced

salt and pepper

1 tablespoon extra virgin olive oil

In a bowl, beat eggs, then stir in cheese, set aside. In a pan, heat oil and cook asparagus until tender. Season with salt and pepper, reduce the heat to low. Pour the egg mixture over the asparagus and cook for 5 minutes. When the mixture is nearly set but slightly runny on top, place the pan in the oven/grill and bake/grill for 1-2 minutes or until the top is set and just browned. Serve warm.

Simply No Bake Cheesecake

Sorry friends, I'm not cooking and posting much here...

I'm still resting and praying for miracle!

Note Updated:

Thanks for all the prayers and concern, guess It's not time yet even with all those technologies and meds I had. Maybe, we'll try IVF next time. So sad, this morning in the news...I saw a baby abandoned ( the baby was wrapped and thrown in a garden) by parents and here I am trying to have one :(

Food Trip Friday

Food Friday

Luscious Saturday

Ten Quesadillas

One, little two, little three, quesadillas, four, little five, little six quesadillas, seven, little eight, little nine quesadillas, ten quesadillas all! Yes! I've been eating quesadillas last week, and I never get tired of them. I love cheese, and food with cheese I couldn't resist. Here they are, some I would definitely try again, others I'll add something to make the taste better.

One - Simple Quesadillas

The basic and easiest to make, I usually eat this in the morning before I go to work. Just heat one tortilla in a Teflon (no need to add oil), sprinkle some cheese or sometimes I used singles until melt. Put another tortilla on top, and cook until the both sides of tortilla turn golden brown.

Two -  Peppered Beef Quesadillas

Same procedure, just added peppered beef. Ham also is added, if preferred.

Three - Scrambled Egg Quesadillas

I scrambled the egg first before I added as a filling together with cheese.

Four - Hot dog Quesadillas

I just sliced hot dog, added to the melted cheese.

Five - Asparagus Quesadillas

What I did here, I pan-grilled the asparagus first, you can also blanch before adding to the tortilla.

Six - Spinach Quesadillas

I used frozen spinach, sauteed it with onion and seasoned with salt and pepper + few fresh chopped basil.

Seven - Tomato and Broccoli Quesadillas

I used fresh tomato, seeded and cubed; I blanched the broccoli before adding all the fillings in tortilla. I like the blended taste of tomato and broccoli.

Eight - Scallop Quesadillas

I used one large tomato, seeded and chopped; one stalk chopped green onion, one minced garlic, salt and pepper, and fresh chopped basil. The 100g scallops were boiled before adding to all the ingredients. Cooked until the sauce was thicken. Then, I sprinkled some freshly grated mozzarella cheese.

Nine - Avocado Quesadillas

The same procedure with my home-made salsa, except I added some chopped avocado. I think, I prefer the salsa as dip, instead of adding the mixture as the fillings.

Ten - Fresh Tomato Salsa Quesadillas

This one is my favorite, I made this last May from scratch. I bought the corn flour from Japanese Store. I also made the salsa from scratch. I will never get tired of eating this kind... Yum!