Swiss Mushroom Soup

Homemade Swiss mushroom soup, topped with sour cream.

There is far to few good mushroom soup in cafe or restaurant that I have visited, even if you may find one as good as this, it cost a lot. I rather cook it myself because it is really not that hard, simple and best is my favorite kind of recipe. Honestly I learned this recipe from a website and make some adjustment for my personal taste.

Ingredient:

1              Small Onion (chopped)

50g          Butter

275g         Mushroom

50g          Flour (optional) 

500ml       Stock (chic/veg or homemade)

50g          Leek (chopped)

2tsp         Lemon Juice

250ml       Milk (optional)

Oregano herbs

salt and pepper to taste

Cream (Optional): it make it creamier and ticker base if you don't like to use flour and/or topping it when serve for presentation purposes. 

Cream (or sour cream- if use sour cream than don't use lemon juice) 

Method:

1. Melt the butter and fry the onions for 5 minute and don't brown it.

2. Slice the mushroom finely, and add it in.

3. Add in flour, mixing it and stir for 1 minutes 

4. Gradually remove heat and add in stock.

5. Add in leeks and then bring it to boil, then add in milk & lemon juices

6. Add oregano, simmer for 25 minutes in low heat, keep stir occasionally 

7. Turn off then heat, when it is cool drained it (keep the soup base), put 

    the fillings into the blender, then mix the blended fillings back into the soup base.

8. Heat it up again before serving. (optional: Top it with cream to serve)

Ref: http://www.bestrecipes.com.au/recipe/mushroom-soup-L3694.html

Orange Cake; Simple and nice

I found a few recipe online but the I still would recommend the recipe from Town of Renmark, Australia. Believe it or not, this recipe was by tough country man Paul Hansen. One more interesting face is Renmark have introduce men's only cake competition. Maybe.. I should sign up haha.


Recipe:

85g        Butter
3           Eggs
1 1/4 C   SR flour, sifted
1/2 C      Castor Sugar
90ml     Orange juice (fresh is good!)
Grated rind of one orange


Method:
1. 180'C preheated Oven, use 20cm round cake pan and line the base
2. Golden rules: first butter, then sugar, then egg, then flour, then oranges juice
     (if  you don't really understand the Golden rules of it, just comment or contact me, I will tell u)
3. Bake about 30-40 min, until Golden Brown and firm when touch.
4. Optional: Orange Icing topping when serve


Tips: too much oranges juice (Acid) would make the cake collapse

Leaving Malaysia again: in hope of a good journey

I will be lying if I say I am not sad to leave my home country, Malaysia is still my home where i was born and grew up with friends and families, despite the government system in Malaysia  most of it's people are really beautiful, they are like gems, I found them through times & trouble nut shells, such as a miner did. 

Sorry to my dear friends and families, that some I only met once and some others I have no chance to meet at all,transport is really constraint in this trip back home. However everyone please know that I would miss you guys, and hate the feeling that only able to see you guys in time that is not counted as days but in year(s). 

HowEver I am so happy to see some of you, you have no ideas how much I really miss you guys! Don't worry about me, I am pretty tough boy now ( even though i am 25, some you guys treated me like a kid still lol). I will be fine really. 

Thank Goodness that there is wonders we can do with social media technology now, whatapps, Skype, line, wechat and etc, will keep us in communication while our heart will keep us connected. Cheers and love to you all :) 

Graduated but not ended

I finally done it. I finished what I came here for, a degree which I wanted, an Event Management degree.

I came to Adelaide in February 2011, the objective is to further my study in Event Management and I done it!

In 2 years living in Adelaide and while pursuing my degree, I had learn so much, not only what is taught in education system and university, but I learned much more such as learning to take care of myself, analysis problem, and find solution, also countless times that I had put myself in the situation to learn and aim to gain from each and everyone of it, to be less dependent on my parents and others, most of all I learn how to give rather than just taking.

I believe education can provided so much so I must try to make everyday counts, everyday is a test on our character building, and at the end of our day everything going to be gone but our character will remains with us.

This graduation is not the end of my learning but it is the only the beginning to my career. I may not be the A student however I believe in God and myself; with the passions, experiences and most of all I have joy of doing it, I believe I am already there in my career as a Event Manager OR i shall say, I am an Experience maker.


Hopefully one day I look back on this page, I would have a smile on my face and glad I could archived it :)

My Italian Month: (5)Panna Cotta

Basically Panna Cotta means "cooked cream",

Ingredient:
500ml (2 cups) Cream
4 tbsp caster sugar
Vanillla Extract
1 1/4tsp Gelatine

Topping:
Berries

Serves 4

Method:
1. Put the cream and sugar in a saucepan and stir over gentle heat until the sugar has dissolved. Bring to the boil, then simmer for 3minutes, Adding a few drops of vanilla extract to taste

2. Use powdered gelatine by sprinkle it onto the hout cream in an even layer and leave it to sponge for a minute, then stir it into the cream until dissolved

3. POUR the cream mixture into four 125ml (1/2 cups) dariole moulds, Cover each with a piece of plastic wrap and refrigerate until set

4. Unmould the Panna Cotta by wrapping the mould in a cloth dipped in hot water and tipping them gently onto individual plates. Serve with the fresh berries

My Italian Month: (5) Tomato and Basil Bruschetta

Simple to prepare but it define a greater taste :)

Ingredient:

4 Ripe tomatoes
1 Tbsp Shredded Basil
4 pieces of Basic Bruschetta


Method:
Roughly chop the tomatoes and mix with the basil. Season well and pile onto the bruschetta

My Italian Month: (3) Roast Chicken With Rosemary

Honestly I didn't know roasting a beautiful chicken is so simple yet I missed out the simple technique of regular turning and use juice to moist them skin of the bird. This Italian roast chicken probably one of the good and simple dishes ever I tried.

Ingredient:

2 sprigs of rosemary
3 Garlic cloves
1 teaspoon balsamic vinegar
1 X 1.5kg Whole chicken
2 tablespoon extra virgin oil
2 tablespoon olive oil
123 ml (1/2cup) chicken stock

Method:

1. Preheat the oven to 200'C.
2. Put 1 rosemary sprig, garlic and balsamic vinegar inside the cavity of the chicken, add large pinch of salt and peppers. Truss the legs together.

3. Rub extra virgin oil over the chicken skin, pour the olive oil into a roasting tin and put chicken over it, breast up and a sprig of rosemary on the top
4. Bake it in the oven for 1 hour ( basting the chicken with pan juices every 15minutes)

5. Remove the chicken from oven.
6. Spoon off the fat from roasting tin and place it over high heat sauce pan. Add chicken stock and deglaze the pan. Boil until reduced and thickened. (use it for sauce for chicken)


Tips: Roast together with chicken of choices or mix of potatoes, pumpkin or carrots (roughly cut) for extra.