After
the big spread we had on Xmas Day, we indulged another round for New year :)
Pumpkin bacon macaroni cheese
Incredibly tasty, cheesy and creamy, yum!
What you need:
12 slices thick-cut peppered bacon, cut into ½-inch pieces (I used 10 slices back bacon)
½ butternut squash, finely diced (I used 1/4 japanese pumpkin)
½ yellow onion, finely diced
salt and pepper, to taste
8 tablespoons unsalted butter, divided
4 tablespoons all-purpose flour
3 cups whole milk
2 cups gruyere cheese, shredded, divided
2 cups sharp cheddar cheese, shredded, divided
16 ounces cavatappi pasta (I used 400g elbow)
1 cup plain breadcrumbs (I used panko breadcrumbs)
Method:
Preheat oven to 200degC
Butter casserole dish of your choice
Heat a large pot of water over high heat for the pasta, cover
In a pan, fry bacon with a little oil til crisp. Remove from heat to a towel lined plate to drain
Set aside 2 tbsps of bacon grease in the pan
Adjust heat to medium low, add in pumpkin and onion to the bacon grease
Cook, stir occasionally til pumpkin and onion are browned and soft
With a wooden spoon, mash up the mixture. It doesn't have to be completely smooth, leave some chunks in for texture
Add pasta to the boiling water and cook according to the box instruction - cook al dente
When cooked, drain it in a colander
For the sauce: In a large pan, melt 4 tbsps of the butter over medium heat. Whisk in flour and cook for about 1 minute, until the flour start to brown a bit and smells nutty, whisk constantly. Slowly, add in the milk. Allow the sauce to come to a simmer, stir occasionally
Stir in both cheeses, adding a handful at a time and stir til completely melt each time - it's about 1 1/2 cup each in all
Season with salt and pepper, off heat
Add the cooked pasta, bacon and pumpkin mixture to the sauce. Stir til it's completely combined. Pour the mixture into the prepared casserole dish
Melt the remaining 4 tbsps of butter and mix with the breadcrumbs
Sprinkle the macaroni cheese with the remaining 1/2 cup gruyere and 1/2 cup cheddar cheese. Sprinkle the breadcrumbs mixture on top of the cheese
Bake until browned and bubbly, about 20 minutes
A hearty red meatballs carrot soup prepared by my mum
This is cooked by many Indonesians, a dish easily found in wedding dinners and Chinese food restaurants in the country
Recipe is from my mum
What you need:
1 chicken bone
a pot of water
200g minced chicken
half a can of luncheon meat, diced and put into food processor til smooth
1 tbsp fried onion, finely crushed
4 large tomatoes, cut into chunks
1 onion, diced
4 carrots, diced
5 frozen chicken sausages, sliced
a little butter, salt, pepper, sugar, nutmeg, tomato ketchup
corn flour diluted in water (2:1)
Method:
Bring a pot of water with chicken bone to a boil, discard the residue
In a small pot, bring to a boil tomatoes with a little of the chicken stock til tomatoes turn really soft. Transfer to another pot with a strainer and add into the chicken stock, let it simmer
In a pan, heat butter and sautee onion til soft, transfer to the chicken stock
In a large bowl, combine chicken, luncheon meat, a little salt and pepper, fried onion
Shape into balls (my mum prefers to shape into oval shape) and put into the chicken stock
The balls are cooked when they float
Add in carrots, stir well
When the carrots are half cooked, add in sausages, stir well
Add in seasonings to the soup - salt, pepper, nutmeg, tomato ketchup, sugar
Adjust the taste, bring to a boil
Add in diluted corn flour and stir til the desired thickness achieved
Bring to a boil one more time and turn off heat
Now is dessert time! What better dessert can be made so boozy other than tiramisu LOL
A super boozy kind we made this time, it's extremely yummy and addictive. The only thing forced us to stop eating this was when we felt our cheeks getting warmer LOL
A big NO for those kids keen to try :)
What you need:
8 tsp instant coffee powder (I used Nescafe Gold)
8 tsp caster sugar
10 tbsp kahlua
500g mascarpone cheese
200 ml chilled whipping cream
2 large eggs
2 packs of sponge fingers (Annie has emphasized in the importance of using a good quality sponge fingers but I was too lazy to find the brand she used, I just grabbed any brand I could find in supermarket hehe... I will find the particular brand Annie mentioned, Cantreau brand Savoiardi - to experience the difference)
cocoa powder (to sieve on top before serving)
Method:
In a bowl can fit the length of sponge finger, mix instant coffee powder and caster sugar in a bowl. Add 8 tbsps kahlua into the coffee mixture. Stir til all completely melted. Set aside
Beat cold whipping cream til stiff. Once done, put the cream back to the fridge
Separate egg whites and yolks. Beat egg yolk til pale
In another clean and dry bowl, beat egg whites til stiff peak
Add mascarpone into a mixing bowl and add in egg yolk, mix well
Add in whipping cream, egg whites and 2 tbsps kahlua into the mascarpone mixture. Mix til everything incorporated. Put the whole bowl back to the fridge
Prepare a removable base cake tin, line the sides with baking paper. No need to line the base. Using mousse cake ring is the best way to make great looking tiramisu. But if appearance doesn't matter, you may use any kind of dish with approximately 5 cm height at the sides. I used 22 square pan, perfect for me
To assembly:
1st layer:
Dip sponge fingers (sugary sides down) into the coffee mixture, dip half part of the sponge fingers. The next time I make this again, I'll dip the whole thing to get the maximum moistness of the whole tiramisu. Dipping half part gave me still dry parts of the sponge fingers here and there which I don't prefer
Cut sponge fingers to fit the pan if neccessary (I didn't need to do that)
2nd layer:
Spread half the cream mixture on top of the sponge fingers. Sift some cocoa powder (I didn't add cocoa powder for this 2nd layer - which I regretted. I'll add for the next try )
3rd layer:
Repeat the step for 1st layer. Dip the sponge fingers into the coffee mixture (this time sugary sides up) and put another layer of the sponge fingers on top of the cream
4th layer:
Cover with the remaining cream on top
Keep the tiramisu covered in clingwrap overnight
Sift cocoa powder just before serving
If mousse ring or removable pan is used, use a sharp knife to run around the base of the cake, carefully transfer the cake to a plate or serving dish
You may cut the sponge fingers into half and arrange them all around the side of the cake and tie with ribbon for a pretty finishing touch
Why my version was real boozy?
After left overnight in the fridge, I tried my first bite and found that some of the sponge fingers were quite dry, so I literally poured the remaining coffee mixture added with some kahlua at one side of the cake, tilting the pan so the liquid run through all over the bottom part of the cake, let the sponge fingers absorbed all of it
It's an idea based on logic to wet the dry spinge fingers. It worked, but boy, what a strong kahlua based dessert we had! LOL
We still had a few dry parts at the centre of the cake from the sponge fingers at the 3rd layer, though but we enjoyed it to the max
it's super yummy!
The making process - especially to make the cream was a little troublesome, since I only have one stand mixer, so a few times of washing required
But believe me, it's really really worth it! :)
Tiramisu lover, this is a must try!
Besides dessert, as if it's not boozy enough, my sis made one of any girl's favorite drink, frozen margaritha
And DH bought this, first time we tried and fell in love with it at the very first sip! Nice, light, so fruity, refreshing!
Oh and DH managed to find a bottle of Erdinger beer in the fridge, out favorite beer besides Paulaner :)
To go along with the drinks, my sis also stocked up on many savoury munches - chips, nuts, cheese balls. Perfect!
So, do you think it's a feast? LOL
It was to our family. We are still stuffed everytime thinking of what we had for the just over Xmas and New Year :)
Well, we definitely had so much fun, that what's matter the most :)
HAPPY NEW YEAR EVERYBODY!
