Chinese Steam Pork Floss Roll - by Fiona Lau

No-bake mango cheese cake - By Fiona Lau

No-Bake Mango Cheese Cake

Ingredients for the crumb crust: 7" / 8" inch

130gm crushed biscuit

70gm butter, melted

Ingredients for the cream cheese filling:
 

250 cream cheese

80gm sugar
1 1/4 cups thick cream/ whipping cream ( contain 35% fat )
3 medium sized ripe mangoes, chopped and smash ( half and Half )

( i prefer Australia or India mango it taste really good) .
 

1 Tbsp. unflavored gelatin dissolved in 1/4 cup mango juice / hot water

Crush crackers Combine in a bowl and mix well with Melted  butter

Press evenly over the cake base of the prepared cake ring. (You can option to use the bottom of a glass to press it for the cake base).Refrigerate for 30 minutes.

Prepare the gelatin mixture. Set aside to cool.

Mix cream cheese and sugar using an electric mixer. Just use low speed and add the sugar in parts. (Or you can use a blender, but better to use an electric mixer).

Add the thick cream and mix until the mixture is smooth and well-combined. Do not over-mix though because this will create bubbles. add the half of smash mango to mixture

Add the cooled gelatin mixture.

Stir in chopped mangoes and pour into chilled crust.

You can refrigerate for about 4 hours (best to leave it overnight).

Secret Recipe Club: The Mothership Tomato Salad

For this month's Secret Recipe Club, I was assigned the awesome blog, Chit Chat Chomp!  Isn't that the best blog name?  Chit Chat Chomp is run by an Australian lady named Leigh, and she has a ton of very intriguing, tasty looking recipes of all kinds on her blog. 

I ended up choosing a recipe called The Mothership Tomato Salad.  It's from the chef Jamie Oliver, and I was drawn to it because I LOVE tomatoes!  We have tomato salad very frequently, usually just using tomatoes, a pinch of salt, and balsamic vinegar.  Simple and delicious.  The Mothership Tomato Salad is like a fancier version of that.  It's still super fast and easy to make, but has things like oregano, garlic, and red pepper flakes.  So good, and definitely a repeat!  Best of all is there aren't even really any measurements, you just sprinkle in the ingredients to your heart's content.

In a few days I plan to make Leigh's wonderful looking Chickpea Falafels.  I actually made the tomato salad a few days ago just because the recipe looked irresistible, and planned to make the falafels for this post, but then I got sick.  I'm still recovering, so the falafels will have to wait a couple of more days!

The Mothership Tomato Salad

tomatoes (recipe calls for heirloom, I used grape), cut into bite size chunks

small amount of minced garlic

pinch of salt
pinch of pepper

pinch of oregano
pinch of red pepper flakes

splash of extra virgin olive oil
splash of balsamic vinegar (about 1/4 the amount of olive oil)

Just toss everything together in a bowl, taste, and add a bit more of anything if it needs more!  Enjoy.

An InLinkz Link-up

5/1/2014 ChefElla's Southwestern Fried Chicken Pasta Salad

Yesterday I saw my Mom's garden starting to peek out of the ground.  The green plants reminded me that no matter how cold and rainy it may be now it will be warm soon.  All I could think about was eating outside with my friends.  Picnics, parks, pools, and parties all summer.  In the spirit of the warm weather and sun coming back soon I wanted to share an easy salad recipe that you can share with your friends.  So think warm and enjoy this easy to make southwestern fried chicken pasta salad.

For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a pot to prepare your pasta, a large
    spoon, a strainer, a really big bowl, a whisk, a knife and a cutting board.

ChefElla's Southwestern Fried Chicken Pasta Salad

Ingredients: (This recipe will make 10-12 servings.)

12oz         Tri-Color Rotini Pasta, Dried (one box).
                 -You could also use whole wheat, or vegetable fortified pasta 

12 oz        Chicken Strips or Nuggets (about 4-5 large chicken strips)
                 -If you do not want to use fried chicken in your salad you could substitute grilled chicken.

2 ea.         Roma Tomatoes, Medium Dice
1 can        Black Beans (15oz can), Drain and Rinse
1 can        Black Olives, (2.25 oz can) Drained
1/2 Cup    Scallions (Green Onion), Thin Sliced, (2-3 green onions)
                -Wash the green onion and cut off the small root end.  Slice the green onion into thin circles.
                 Be careful because the green onion can roll while cutting it.
1 Cup       Corn, (Either fresh or frozen corn will work.)
3/4 Cup   Ranch Dressing (Use your favorite kind)
1/2 Cup    Salsa, Mild (If you like things spicy you can use medium or spicy salsa for your recipe.)
1 tsp          Kosher Salt
1/2 tsp      Cumin, ground
Garnish:    Tortilla Chips (crushed) or Tortilla Strips.

3. Cook chicken strips following the direction on the package.  When done put the chicken on a plate
    uncovered and put in the refrigerator to cool.
4. Prepare noodles following the directions on the package.  When the noodles are done, drain and
    run cold water over the noodles.  This will stop the noodles from cooking any further and they will
    be cooled down for the salad.  Let the noodles sit in the strainer and drain until you need them.
5. In your large bowl add ranch dressing, salsa, cumin and salt and mix well with your whisk.
6. Add pasta to your mixing bowl, and mix the pasta with the dressing, using your large spoon.
    Be careful not to mix to hard so that you do not break the noodles.
7. Add black beans, diced roma tomatoes, olives, corn and sliced green onions to your pasta salad.
    Mix well.
8. Take cooled chicken strips out of the refrigerator, and cut into strips.  Do not cut them too thin or
    they will break apart when you mix them into the salad.
9. Mix chicken into pasta salad.
10. Garnish the salad with tortilla chips or tortilla strips.

This salad is easy to make and it will be the hit of any pool party, picnic, or summer party.

Enjoy,

- ChefElla

4/17/14 ChefElla's Broccolini and White Bean Ragout with Ravioli

I do not always eat the same foods that my parents eat, but this week I wanted to make a special meal just for them.  It is important for your parents to eat the foods they like too.  Parents can get bored eating your favorite foods day after day, so tonight do something special for your parents and make them their own special meal.  (Ragout or Ragu both pronounced the same way is just a fancy word for stew.) This dinner is served with ravioli, so for my sister and me, I just served the ravioli with pasta sauce and parmesan.  I hope your parents enjoy this meal as much as mine did, and you should try it too, just to see if you might like it.

For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a large saute pan, a pot to prepare
    your ravioli, a heat proof spatula or wooden spoon, a strainer, a knife and a cutting board.

ChefElla's Broccolini & White Bean Ragout with Ravioli

Ingredients: (This recipe will make 4 servings.)

1/2 Lb.     Broccolini or Broccoli Rabe, chop into 1/4 inch pieces including the tops.
                -While the two vegetables may look similar they are different.  Broccolini has a long stem
                with what looks like broccoli florettes on top.  Broccoli Rabe has the same long green
                stem but has many leaves and a broccoli like florette on top.  While they do taste a little
                different either will be good in this recipe.

1/2 Cup    Red Onion, Small Dice (about 1/2 of a medium red onion)  

3 ea.         Roma Tomatoes, Medium Dice
1 can        Great Northern Beans or Canellini Beans.
                -Open the can and drain out the excess liquid, but do not wash them.
1 tsp        Garlic, Fresh, Chopped Fine, (1-2 cloves)
2 Tbl.       Olive Oil
1 Tbl.       Boullion Base, Chicken Flavor
                 -I choose base over powder because I do not like to use products with MSG, and dried
                 boullion usually has MSG in it.
1/4 Cup    Water
1/2 tsp      Kosher Salt (if needed)
16-18 oz   Pre-Made Ravioli    
Optional:   Parmesan Cheese

3. Pre-heat your saute pan on the stove on high heat.  Add your olive oil and heat.
4. Add garlic and stir.  As soon as the garlic begins to brown add your broccolini and onion
    to the pan and mix well.  Saute the vegetables for 3-5 minutes stiring frequently so that the vegetables
    cook but do not burn.
5. Add white beans and tomatoes to the pan and mix well.
6. In a cup mix 1/4 cup water and boullion base.  Add boullion mixture to your vegetables,
    and mix well.
7. Bring your vegetables to a boil and turn to low heat.  Taste ragout.  If it tastes good you are done.
    If it needs a little more flavor add the kosher salt and mix well.
8. Prepare ravioli according to the direction on the package and drain when they are done.
9. Plate your ravioli and top with your broccolini and white bean ragout.
10. Serve with parmesan.

I hope your parents enjoy this dish as much as mine did.  And if you try the ragout and like it, maybe it can become one of your new favorites too.

Enjoy,

- ChefElla

4/10/14 ChefElla's Balsamic Glazed Ham with Roasted Vegetables

CHEFELLA'S BALSAMIC GLAZED HAM WITH ROASTED VEGETABLES

It is Easter time and many of you will be making something you will only make once a year.  HAM.  You may eat it on a sandwich, cook it in your eggs, you may even put some on your salad, but you never cook one for yourself.  Well never fear ChefElla is here to help.  This year instead of making the same old dried out ham and mashed potatoes, try my balsamic glazed ham with roasted vegetables.  You can still serve your ham with all of your holiday favorites, but this year try one of my favorite recipes for your ham.

For this recipe you will need to use the oven and a knife.  If you are not allowed to use the oven or a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a small mixing bowl, a large mixing bowl, a whisk, a roasting pan, a disposable oven bag , a knife and a cutting board.

ChefElla's Balsamic Glazed Ham with Roasted Vegetables

Ingredients: (This recipe will make 8-10 servings.)

5 Lb.        Smoked Ham, Fully Cooked (Bone-In, Bone-Out or Spiral Cut)

1/4 Cup    Balsamic Vinegar  

1/2 Cup    Honey
1/2 Cup    Brown Sugar
1 Tbl.        Yellow Mustard
1 Tbl.        Kosher Salt
1/2 lb.       Baby Carrots, Cut in 1/2 inch rounds
1/2 lb.       Fingerling Potatoes, Cut into 1/2 inch pieces
1/2 lb.       Brussel Sprouts, Cut in Half
                 -Cut off the root end.  If the sprouts are large cut in half, if small leave them whole.
1/2 lb.       Parsnips
                 -Peel and cut in half lengthwise.  Cut parsnips into 1/2 inch 1/2 moon pieces.
1/2 lb.       Pearl Onions          

3. Pre-heat oven to 325F.
4. In a small bowl mix balsamic vinegar, mustard, brown sugar, salt and honey.
5. Unwrap your ham and remove any netting, plastic and extra fat if necessary.
6. Put ham in your large bowl and rub the whole ham with some of the liquid mix.
7. Put cooking bag in your roasting pan, and put ham in the bag.
8. Prepare vegetables.  Put vegetables in the large mixing bowl and pour remaining liquid mixture over
    the vegetables and mix well.
9. Add vegetables and liquid to the bag.  Close bag and put in the oven.
10. *Bone-In Ham bake for 2 to 2 1/2 hours or until vegetables are soft.
      *Bone-Out Ham bake for 1 1/2 to 2 hours or until vegetables are soft.
11.  Remove ham from oven open the bag and let ham sit for 20 minutes before cutting.

Happy spring and enjoy your dinner with your family and friends.

Enjoy

- ChefElla

Rainbow Float

This is definitely more of an idea than a recipe, but it's such a smashing idea that I had to share!  My brother's soon to be wife is the one who told me about rainbow floats when we were down visiting my family a couple of weeks ago.  We may or may not have stopped at the grocery store that night to get the ingredients, and after we got home to Alaska, I may or may not have taken myself right over to the store again!  That really says something coming from a person who is not especially fond of sherbet (until a couple of weeks ago, I hadn't had sherbet for maybe 10 years) or root beer floats, and who has a dessert/sweet treat once a week.  There's just something about the sherbet-soda combination that is just perfect, though.  Three flavors of ice cream if you go with rainbow sherbet, the bubbly tartness of the 7 Up, the creaminess and foam of the two together.  Yum!

I even took a picture of my rainbow float to share, but it looked so bad that I figured we'd be better off without.  A decent photographer would make it look beautiful, though, and it certainly tastes beautiful!

Rainbow Float

rainbow sherbet (or whichever flavor you want)
cold 7 Up

Scoop sherbet into tall glasses, then top with 7 Up.  It will foam up a lot, so don't add too much soda at once!  Serve with a straw and a long spoon.