Triffle

hi korang...

hari ni rasa cm nk mkn triffle.  walaupon baru hari raya pertama, tp mcm mood raya aku tahun ni cm less sikit la. xecited sgt.  tgk rendang pon cm xda hal?hahahaha

so, aku bosan rasa cm nk buat triffle lepas dok usha2 blogspot CE gonjeng.  bhn2 pon mcm senang dpt je..so.....YOK try!!!

1st layer-DONE!

2nd layer-DONE!

3rd layer-DONE!

4th layer-incomplete!!!

nk tau knp?

4th layer ni recipe dia kena tarok custard.  this is my first time playing with the custard.  So, mmg xreti langsong.

CE ckp mudah je nk buat.  Budak xamik SPM pon leh buat.  Tp aku lama dh amik SPM.  Knp xjadi wei??  As per CE instructions, aku follow exactly as her said.  Masukkan 4 sudu custard, masukkan susu sejat and kacau sampai pekat.  Tutup api.  Tp akunya jd berketrul.  Lagi laju aku kacau lagi berletul jadinya..  I don't know what's wrong with my step and susu sejat aku satu tin dh habis.  Memandangkan jam dh menunjukkan pukul 1, aku pon malas ar nk kuar beli susu.  Triffle separa siap tu aku masokkan dlm fridge.  Besok sambong.  Hahahahaha

Ni dok usha page lain, besok nk try this step la plak.  Mintak2 la jadi...  Nk tayang kat Mr. Fiance ni..  hehehehe

Bancuh tepung kastard dengan semangkuk air sejuk.

Masukkan bancuhan tadi ke dalam susu cair yang sedang mendidih.

Masak hingga betul2 pekat.

Tutup api.

Roti telor cheese =)

Hi all...  

Today I make a breakfast for my fiance..  Since there's only roti so, I try to make a breakfast more fun with adding telor and cheese (I don't like serve food with boring and common menu; just a planta or kaya euwww)

The ingredients are:-

1. Sebiji Telor
2. 2 keping roti
3. Planta
4. Secubit garam
5. Sekeping cheese

Steps:-

1.  Pecahkan telur dalam mangkuk.

2.  Letak secubit garam (sikit je).

3.  Kacau dengan rakusnya sampai adunan menjadi sebati.

4.  Ketepikan.

5.  Panaskan kuali dan letak sikit planta.

6.  Tuangkan bancuhan telur separuh sahaja dan pusing kuali untuk mendapatkan saiz telur yang besar (lagi elok kalo pakai pan).

7.  Letak roti atas telur.

8.   Letak cheese.

9.   Letak sekeping roti di atas cheese.

10.  Akhir sekali tuangkan lebihan telur di atas permukaan roti dan terbalikkan.

11.  Siap!!

Nyummehhhhhh!!!

Greek-Style Chicken Skillet

Skillet dinners are a great way to provide a complete meal in a short amount of time to your family. This Greek-inspired dish borrows flavors from the Mediterranean region, specifically olive oil, garlic, tomato, and feta to dress up chicken breasts that are ready to eat in only 40 minutes. Couscous is wickedly quick to make and a healthy whole grain; you can use pasta or rice if you're out of couscous.

Nutrition Facts * Servings Per Recipe 4 servings * Calories401, * Total Fat (g)10, * Saturated Fat (g)4, * Monounsaturated Fat (g)4, * Polyunsaturated Fat (g)1, * Cholesterol (mg)99, * Sodium (mg)827, * Carbohydrate (g)36, * Total Sugar (g)9, * Fiber (g)4, * Protein (g)41, * Vitamin C (DV%)50, * Calcium (DV%)14, * Iron (DV%)12, * Percent Daily Values are based on a 2,000 calorie diet


Top ideas for dinner tonight:


30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads


Ingredients:


4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
Salt and ground black pepper
1 tablespoon olive oil or cooking oil
1-1/2 cups sliced zucchini (1 medium)
3/4 cup chopped green sweet pepper (1 medium)
1 medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 teaspoon ground black pepper
1/4 cup water
1 10.75-ounce can condensed tomato soup
2 cups hot cooked couscous*
1/2 cup crumbled feta cheese (2 ounces)
Lemon wedges

Directions:

1. Sprinkle chicken with salt and black pepper. In a 12-inch skillet cook chicken in hot oil over medium heat for 12 to 15 minutes or until internal temperature of chicken registers 170F on an instant-read thermometer, turning once. Remove chicken from skillet; keep warm.
2. Add zucchini, sweet pepper, onion, garlic, and the 1/8 teaspoon black pepper to skillet. Add the water; reduce heat. Cover and cook for 5 minutes, stirring once or twice. Stir in soup. Bring to boiling; reduce heat. Cover and simmer for 5 minutes more, stirring once.
3. To serve, divide couscous among dinner plates. Place chicken on couscous. Spoon vegetable mixture over chicken and couscous. Sprinkle with feta cheese and serve with lemon wedges. Makes 4 servings.
4. *Note: For 2 cups cooked couscous, in a 1-quart saucepan bring 1 cup water and a dash of salt to boiling. Stir in 2/3 cup quick-cooking couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork before serving.