Too sick to cook...

Since i'm on MC today again, decide to cook something light for my dinner... porridge and eggs with mushroom..

i think i'm so sick that i made a mess with the mushroom and eggs. hope my sisters wouldn't mind.

Lemon-Garlic Butter Sauce for Seafood Recipe

Makes about 2 cups.

Ingredients:

1/2 cup clam juice
1/2 cup dry sherry
1/2 cup whole milk
1 Tbsp minced garlic
1 Tbsp minced shallots
1/2 bay leaf

1 Tbsp unsalted butter
1 Tbsp flour

3/4 pound (3 sticks) unsalted butter

1 teaspoon salt
1 teaspoon white pepper
1 Tbsp lemon juice

Directions:

1. Reduce first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan, cooking on medium to medium-high heat.
   
   
2. In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (but not browned).
   
   
3. Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.
   
   
4. Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock if the sauce is too thick.

Sick to the core

I have been down with cough, flu and fever for a couple of months now. It a on and off thingy that I cannot seems to cure it.

Today was the worst of them all....

Since tuesday, the cough has been getting worst. Today was the last straw.. i actually cough until I PUKE !

Yeah... vomitted... Luckly I was already in the ladies when I started to cough.
Puke nothing much but coffee. I only able to stomach coffee this morning, but it bad enuff.

I currently writing this after lunch...with cough med in my system.

I hope my lunch stays in with me, unlike my coffee this morning. Taking MC for 3 days in a week is too much.. but if i'm really sick, i think i will have no choice.

Lets see how things get when I'm about to go home.

Basic White Sauce

Makes 6 servings
This basic white sauce can be served plain or flavoured to make a cheese sauce suitable for cauliflower cheese, a parsley sauce which is ideal for fish or a sweet sauce which is great with puddings.

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Ingredients:

40g butter or margarine
40g Flour
500ml milk

Directions:

1. Melt the butter/margarine in a saucepan, stir in the flour and cook for 1-2 minutes.
   
   
2. Gradually add the milk a little at a time, beating well after each addition.
   
   
3. Bring to the boil and cook gently for 2-3 minutes, stirring all the time.

Flavoured Variations
Sweet sauce:
Stir in 1tbsp caster sugar and a few drops of vanilla essence.

Cheese sauce:
Stir in 100g (4oz) grated cheese and season.

Parsley sauce:
Add 2tbsp fresh chopped parsley and season.

Easy Cinnamon Rolls

Makes 12 cinnamon rolls

Ingredients:

2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 1/2 cups Pancake mix
2/3 cup milk
2 tablespoons granulated sugar
2 tablespoons butter or margarine, softened
1/4 cup raisins (optional)
Glaze (see recipe below)

Directions:

1. Heat oven to 375ºF (190ºC). Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.
   
   
2. Stir bisquick mix, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with bisquick; gently roll in bisquick to coat. Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
   
   
3. Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.

Glaze
1 1/3 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Stir together powdered sugar, milk and vanilla extract until smooth.

Variations:
Replace raisins with dried sweetened cranberries or blueberries for a twist on these classic breakfast rolls.

Chicken bites with plum sauce

Ingredients:

300g lean mince chicken
60g fresh soft breadcrumbs
2 tbsp of finely chopped coriander
1 tbsp grated fresh ginger
4 spring onions, thinly sliced
1 egg
plum sauce to serve

Directions:

1. Preheat oven to 200C. Lightly oil a baking tray.
   
   
2. Combine everything together in a food process/mixing bowl. Mix well. Shape mixture into 10 small balls. Place on baking tray and refrigerate for 10 mins.
   
   
3. Bake chicken bites for 20 ~ 25 mins, turning once until golden brown.
   
   
4. Serve with plum sauce.

Tips:

These can be eaten hot, but also makes great finger food for bento. Pack with stick veggies like carrot or celery sticks and sauce for dipping.