Fettuccine Carbonara with Chicken & Asparagus

On weekend, I am bored and doing nothing at home as I am home alone. So I decided to cook something for myself and look into the fridge and I saw my left over thickened cream that I used from making Chocolate Macaroons. That is when I decided to cook Fettuccine Carbonara with chicken, mushroom and asparagus.


Fettuccine Carbonara Recipe

Ingredients

Fettuccine
250ml Thickened Cream
200gr Chicken Breast Fillet
1 Bunch Asparagus
50gr Mushroom
1 Egg
½ Onion
4 Tablespoon Olive Oil
2 Teaspoon Cooking Salt
1 Teaspoon Pepper
Grated parmesan Cheese

Method

1. Cook Fettuccine as per packet instruction until al dente. Set aside and drizzle the Fettuccine with
2 Tablespoon of Olive Oil. 2. Heat Pan with the rest of the oil then put onion and cooks until fragrant.
3. Add chicken and asparagus cook for few minutes.
4. Pour the cream onto the pan and let it boil with the chicken and asparagus then add salt and pepper onto it.
5. After the cream a little bit thicken, turn off the heat then add mushroom and the pasta on to the pan
6. Pour the Egg onto of the pasta stir it.
7. Serve the Pasta with Grated Parmesan Cheese.

Chocolate Macaroons with Chocolate Ganache Filling

After reading the blog from Ellie’s Blog about macaroons, I have decided to try myself as she encouraged bloggers to do it as it is very simple and easy to make. As you guys might not know that i am living with my brother and another 4 flatmates in an apartment. It can be really hectic when everyone around at home and that can distract my concentration baking macaroons. Therefore I have decided I will do it during weekend where no one will be home so I will not get distracted to do macaroons.

Chocolate Macaroons Recipe
(Adapted from Almost Bourdain)

Ingredients

3 Eggs White
50gr Sugar
200gr Icing Sugar Sifted
110gr Almond meal
2 Tablespoon Cocoa Powder
Pinch of Salt

Method

1. Pre heat the 160 degrees
2. Whisk Egg white with salt and add sugar bit by bit until soft peak forms.
3. Add all the other ingredient and fold it into the egg white until well mixed.
4. Pipe the batter and making small rounds. Do not pipe macaroons to close to each other as they will rise after woods.
5. Put into the oven with oven door slightly open using wooden spoon for 15 minutes.
Let it cool

Chocolate Ganache Recipe

Ingredients

100gr Dark Chocolate
100gr Thickened Cream

Method

Melt the dark chocolate in the microwave for 1 minutes then add the thickened cream and mix well.

To Assembly the Macaroons, pipe the chocolate ganache after the macaroons cooled down.

Macarons can last for 3 days if stored in airtight container in the fridge.

Strawberry Mango Cake

Yeay…..!! I Finally start blogging myself after reading other bloggers’ blog for more than a year.

My first blog will be Strawberry Mango Cake. I get inspired to do this recipe because it’s summer time in Sydney now and mango is just in season and there is plenty of mango in the market everywhere. I apologised for the quality of the pictures as because I was on rush while taking this picture using my monile phone instead of camera.

This cake was made on last minute decision for my friend birthday after work. Started around 6 o’ clock and finish around 10 o’clock at night time. Felt so tired afterwards but satisfied with the result.

Mango Cake Recipe

Ingredient:

250gr Butter
250gr Plain Flour
250gr Caster Sugar
4 Eggs
2 Teaspoon Baking Powder
2 Ripe Mangoes

Method

1. Pre heat oven about 180 Degrees. Greased the round tin using the leftover butter paper thoroughly.
2. Blend 1 mango until pureed and cut the rest of the mango into dice and put it aside.
3. Whish butter and caster sugar together until creamy and pale.
4. Mix plain flour and baking powder then add one spoonful of the flour to the mixer and well mixed before add another spoon. Repeat this step until all flour added into the batter.
5. Add mango pureed then mix it well.
6. Add one egg at a time to the batter until well mix.
7. Fold half of the amount the cubed mangoes into the mixture
8. Pour the batter into the tin and bake it for 45 minutes
9. Using skewers to check the cake whether it has been cooked thoroughly.
10. Let it cool aside.

Butter Cream Recipe

Ingredient :

125gr Butter
125gr Icing Sugar

Method

Whisk butter and icing sugar together until creamy and pale.

Garnish :

Sponge Finger Biscuits
Mini Marshmallows
100 gr Melted Dark Chocolate ( Microwave the chocolate for 1 minute)

Assembly Method

1. Using the fork to make a criss cross shape from the melted chocolate in a baking paper and let it cool aside in the fridge.
2. Once the cake cooled then cut the cake into half and layer the cream on the bottom part then add the rest of the diced mango on top of the cake.
3. Stack the cake on top of the creamed cake.
4. Covered the whole cake with the butter cream then garnish the cake with the strawberries and sponge finger. As because I did not have enough strawberries to cover all my cakes therefore I use marshmallows to cover the rest of spots.
5. Use hand gloves to take out the chocolate and put it on top of the strawberries.
6. Cover the side of the cake with sponge finger. Cut a little bit of the sponge finger if you needed to make sure that sponge finger is not too high. Then add ribbon around the cake to make sure that the sponge finger won’t fell off when the cake was carried to my friend’s house.

Enjoy!!