119: In For A Treat
We had a mini tea party at M’s house just yesterday. There was a wonderful spread of lovely food for our tea-dinner party.
We had really nice baked chicken wings. This was the chicken before they were put in the oven. M marinated them overnight with light soy sauce, dark soy sauce, salt, pepper, sesame oil and chevril. The taste of the chicken was awesome. And the carrots that were baked/roasted together with the chicken had a really nice crunch and were really sweet. I will probably try out this recipe the next time the people at home are craving for some chicken.
We had lots of fresh greens! There were a lot of butterhead lettuce, romaine lettuce, japanese cucumbers and cherry tomatoes! And the few of us finished them all! We are green-loving girls! 🙂
This was the spread. We had many kinds of breads – wheatgerm sandwich bread, white bread, foccacia (We love foccacia!), wassants. And the many fresh greens! Plus, the salad dressings! I love the japanese sesame dressing!
How could we forget about the highlight? The 4 of us are crazy sashimi lovers! We had salmon sashimi too! The salmon slices were really fresh and thick! Yummy:)
And we bought along a pint of Udders’ Hazel Nuts ice cream to go along with the fudge brownie I baked. The ice cream was quite good, it was essentially ferrero rocher ice-cream! Yummy:) The next time round, I want to buy a pint of Vanilla Beans ice-cream as take-away.
And here the awfully sinful dessert combination! The warm chocalatey fudge brownie I baked (and the girls loved it a lot!) plus a scoop of Udders’ Hazel Nuts ice cream plus korean strawberries! It was really sinful:)
And I attempted some miniature crustless quiche for lunch today.
2 large eggs
1/2 cup milk
Vegetables! (I had red capsicum, corn and lettuce!)
1 small shallot, minced
large handful of grated cheddar
salt & pepper
Preheat oven to 350ºf.
Quickly saute finely chopped red capsicum with shallot and then set aside.
In a large bowl, whisk together eggs, milk, corn, lettuce, and grated cheddar. Season with a small pinch of salt & some fresh cracked pepper.
Grease a muffin tin with some butter. In the bottom of each cup, spoon in a small amount of sauteed capsicum. Use a large spoon to drizzle egg mixture over each muffin cup, fill almost to the edge, they won’t really puff up.
Bake for about 20 minutes or until firm and puffy. Allow to cool a little before attempting to remove.
There were quite lovely, though I think that I could have baked them a little longer such that they would brown slightly. They were like cheesy egg custard omelette and the vegetables (especially the capsicum and the shallots) gave it a lovely flavour. The corn and the lettuce gave the custard a lovely crunch and sweetness.
Together with 2 steamed prawns and 2-3 mini quiches, this was lunch for the day! Sis finished them all and even suggested that I could add in some pasta the next time round. 🙂