Happy Mothers’ Day! It’s the day for mommies so I cooked up a special breakfast: French toast with syrup, Vienna sausages, Moka coffee for myself, and orange juice for Jeanne and Michelle who don’t drink coffee. Yummy!

4 slices loaf bread
2 eggs
Pancake syrup

To make the batter, beat the eggs in a bowl in a until smooth. Some people would add flavorers here such as milk and cinnamon but since it’s me, you can expect a simplified version :P Put a pan or skillet in low to medium heat and add a slice of butter. Spread thoroughly. For each slice for loaf, dip each side in the batter. Immediately put in the pan and brown each side. Serve with syrup and Vienna sausages.

Michelle and I haven’t cooked in a while so we decided to cook prawn.

12 pieces prawn
½ cup butter
1 tablespoon olive oil
6 garlic cloves, minced

Rinse the prawns and leave to drain in strainer.

Heat the oil in a large frying pan. Add the butter and let it melt.

Add the garlic and fry over a low heat for 2 to 3 minutes.

Add the prawns and cook them for 5 to 10 minutes until they turn orange.

Remove from the heat and serve.

Was that easy or what? :P

For New Year’s Eve dinner, Lawrence, Elwyna, Michelle, and I tried our collective hands at our version of a recipe from QEFTSG.

1 chicken
1 lemon*, quartered and zested
1 tablespoon chopped fresh rosemary, plus several sprigs for stuffing and garnishing
1 teaspoon salt
½ teaspoon ground pepper
2 garlic cloves, chopped
¼ cup extra-virgin olive oil
2 onions, quartered

Preheat pot with pot holder inside. The pot holder is to keep the chicken from getting in contact with the heat directly.

Mix lemon zest, chopped rosemary, salt, pepper, and garlic. Dump half inside chicken along with lemon and some  sprigs of rosemary.

Add olive oil into bowl and mix. Massage all over the outside of chicken.
Wrap chicken in foil and throw in some onions.

Put in pre-heated pot and roast for as long as necessary

*We actually used some weird citrus since no lemon was available. Bad idea. It resulted in a weird bitter after-taste.

Michelle and I have been planning to cook a pack of tortellini we bought at Santi’s a few weeks back. Tonight, we finally cooked it and topped it with ragu based on Mario Batali’s recipe.

1 pack tortellini
5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
¼ kilo pork, ground
¼ kilo beef, ground
1 can pureed tomato
1 can peeled tomato
1 cup red wine
1 cup milk
salt and ground black pepper
cheese, for grating

In pot, boil water. Once boiling, add tortellini and let cook for 10 minutes or so. Drain and put in a plate.

In a pan, heat the olive oil and butter over medium heat. Add the carrots, onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the beef and pork over high heat, stirring to keep the meat from sticking together until browned. Add the tomato, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

Pour sauce over tortellini and top with grated cheese.

Michelle wanted me to try this viand which used to be available at Something Fishy.

Kani sticks
Bacon
Oyster Sauce

Cut kani sticks to around 4-6 inches long. Wrap with bacon. If you’re having a hard time with the bacon unraveling, pin with barbecue sticks or toothpicks. Fry untill golden brown. Coat with a bit of oyster sauce and serve.