November 12, 2012

Angry Bird Cupcakes

Sometime ago, I had the joy of making birthday cupcakes for a dear friend’s son, M. M loved angry birds and so his mom thought that it would be a nice theme to go with the cake. She decided to bake a chocolate salted caramel cake (centre piece) and decorate it with some angry bird plastic figurines. I figured, why not go all out? Hence, I decided to make angry bird cupcakes!

Step 1 – Make the figurines!

I made the figurines out of fondant and dried them over 2-3 days. In humid Singapore, you may have to use a fan/air-con to reduce humidity and to allow the fondant to dry totally. Otherwise, they may become “weepy” once you place them on the icing.

Aren’t our figurines cute? We (my husband and I) made pigs, eggs, bricks, and one of each kind of bird (except the blue birds who go in trios). Oh yes. And the catapult.

Step 2 – Bake the cakes and decorate them!

The base is a rich chocolate cupcake, rather dense and choc full of flavour. The icing is an italian meringue buttercream coloured blue. The gradient blue icing represents the sky!

The green icing here represents the grass on which the birds/pigs will be placed on.

Place frosted cupcakes in the fridge to allow the icing to set and harden.

Step 3 – Place figurines atop cupcake!

So….. do you feel inspired to try your hand at making angry bird cupcakes too?

Psst: We are still having a giveaway so remember to join our mailing list and like us on facebook!

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November 12, 2012

Giveaway: Recipe Compilation!

Delicacious just turned three and to celebrate, Delicacious has launched its facebook page and also a recipe compilation. The recipe compilation contains 15 of my favourite tried and tested recipes (Ratatouille, Chicken Cacciatora, Hearty chicken stew, and desserts such as molten chocolate cake to name a few). The e-compilation is free for all email subscribers of Delicacious!

Steps to receive this recipe compilation:

  1. Visit our facebook page here and like the page.
  2. Share the recipe giveaway post with your friends on your timeline!
  3. Subscribe via email subscription on the top right side of the Delicacious to ensure that you don’t miss out any updates or new recipe posts!
This giveaway is valid till 9 Dec 2012  so hurry!
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October 31, 2012

Cook For Family Day

A couple of weeks back, I set about to organise a “Cook For Your Family” Day, an initiative to encourage more people to cook for their families by pledging to cook on 25 November. I found out through a fellow food blogger that Daniel from DanielFoodDiary had organised a similar initiative for food bloggers in July. I contacted Daniel and we have set up a facebook page – Cook For Family.

The event, Cook For Family Day is set to be on 25 November 2012 (Sunday), and we encourage everyone to pledge to cook for their family on that day by joining the event. It does not have to be an elaborate meal; a simple meal cooked from the heart goes a long way. It can be any meal of the day – breakfast, lunch, dinner maybe even supper! Thereafter, share on the facebook page your photos and experiences and encourage others to do likewise for their families!

A family that eats together, stays together.

Help us to spread the word by liking the facebook page – Cook For Family and joining the event Cook For Family Day! Anyone can join in!

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October 26, 2012

Cooking Competition (Teachers’ Entries)

And here’s a continuation of the cooking competition entries – teachers’ category. We are still on the chicken theme. One look and you can tell that teachers and students have very different concepts of plating. The plating done by students is of a modern flair, but the most of the ones done by teachers are of a more traditional flair. The food was tasty though, no doubt. Hopefully next year, we can have the competition again!

Here are the photos of the entries. Which entry do you think won the competition? Which is your favourite? Let us know!

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October 25, 2012

Cooking competition (Students’ Entries)

My school held a cooking competition after the examinations for the teachers and the staff. Each team had two members, either two students or two teachers. There were four student teams and four teacher teams, each representing their house. The theme of the cooking competition was “chicken”. Participants were judged based on their presentation, creativity, taste and hygiene. I had the privilege of being one of the judges for the event and I must say I was very impressed with the effort put in. The students (15 year olds) plated their food absolutely beautifully. Have a look at the photos below of the food prepared, cooked and plated by the students. Which one impresses you?

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October 22, 2012

Cereal Chicken

I’ve tried making cereal prawns several times, but I’ve never attempted using chicken in place of prawns. My cousin was coming over for dinner, and since she was allergic to prawns, I decided to tweak my usual cereal prawn recipe. The result was surprisingly delicious – the chicken was juicy and the cereal and curry leaves added flavour and fragrance. Though I personally prefer cereal prawns to cereal chicken still, this would make for a good alternative. If you prefer, you can use thinly sliced chicken strips instead, though the chicken may be less tender.

Cereal Chicken
Serves 4 (as a side)

Ingredients:
2 large piece of chicken breast meat, lightly tenderised
1 tsp corn flour
2 tsp light soy sauce
1/4 tsp pepper
1/4 tsp sesame oil
oil for frying

1 tbsp unsalted butter
1 tbsp vegetable oil
2 cloves of garlic, chopped finely
6 sprigs of curry leaves, rinsed and dried, stalks removed
1 chilli padi, thinly sliced (remove seeds if preferred)
3/4 cup Nestum cereal
1 tsp sugar
1/2 tsp salt

Method:

  1. Tenderise chicken with a tenderiser.
  2. Marinate chicken breast with corn flour, soy sauce, pepper and sesame oil. Cover and set aside in the fridge for at least 30 minutes.
  3. In a skillet, heat oil over a medium flame.
  4. Fry chicken breast till light brown on both sides. Chicken should be just cooked through.
  5. Allow to cool slightly before cutting into slices. Set aside.
  6. In a clean skillet or wok, heat butter and oil.
  7. When butter has melted, add garlic, curry leaves and chilli and fry till fragrant.
  8. Add in sliced chicken and mix well.
  9. Add in sugar, salt and cereal and mix well. Do not overdo this step or cereal will not be crispy.
  10. Serve hot with steamed white rice.

 

Filed Under: Asian Dishes, Baking and Cooking, Vegetables and Fruit Tagged With: , Leave a Comment
October 18, 2012

Zucchini and Mushroom Pasta

I found a packet of Lemon Pepper Pappardelle sitting in my cupboard, and decided to do something with it. Rummaging through my fridge, I found a zucchini and a pack of swiss brown button mushrooms. I decided to combine the ingredients, and the result is a simple, healthy and delicious pasta. I bought my pappardelle from Euraco. They have a retail shop at ToTT called Torque. You can however, choose to replace the pappardelle with your favourite spaghetti, linguine or fettucine.

Zucchini and Mushroom Pasta
Serves 2

Ingredients:
150g lemon and pepper pappardelle

2 tbsp olive oil
3 cloves of garlic, minced
1 zucchini, thinly sliced and cut into strips
6 swiss brown mushrooms, sliced
1/4 tsp dried oregano
salt and pepper
freshly grated parmesan cheese

Method:

  1. Cook pappardelle in a large pot of boiling salted water till al dente.
  2. Heat 2 tbsp of oil in a large skillet over medium heat.
  3. Sauteed garlic till slightly soft. Add zucchini and sauteed for 3 – 4 minutes.
  4. Add in mushrooms and sauteed till vegetables are tender.
  5. Add in oregano.
  6. Turn off heat and toss pasta in vegetables.
  7. Season with salt and pepper.
  8. Serve with freshly grated parmesan cheese.
Filed Under: Baking and Cooking, Rice, Noodles and Pasta, Vegetables and Fruit Tagged With: , , , , Leave a Comment
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