This is the recipe I used from Taste's website, and I think I was not very sure on the spoonful measurements. 

•  4 tablespoons self-raising flour
•  4 tablespoons white sugar
•  2 tablespoons Milo (or other chocolate powder)
•  1 large egg, lightly beaten
•  2 tablespoons full-cream milk
•  2 tablespoons vegetable oil

source

- 140g plain flour

- 4 large eggs

- 200ml milk

- Salt to taste

- Cooking Oil

1. Heat the oven up to 210 degrees celcius (with fan) on. Drizzle a little oil in each non-stick muffin tin and place it in the oven to heat up.

2. Meanwhile, whisk flour and four eggs together. Add in milk gradually while whisking continuously. Make sure it's lump free. Season with a little bit of salt.

3. Carefully remove the muffin tins from the oven and pour the batter until 3/4 into the holes. Place it back in the oven and leave the oven door closed for about 20 minutes until it puffs up and browns. Make sure it does not burn. Serve immediately.

I grew up eating Loaded Potato Skins from Jake's Charbroil in Damansara Heights. I have never quite encountered any like it, as they're less cloying than the usual potato skins we get at any other joints. It took me YEARS to figure out how they made the skin so crispy, and now I get to make it at home whenever I want (and as much as I want). It's easy to make with little ingredients. The only thing is just that it takes a bit of skill to figure out if the potatoes are ready to be cut and cored. Nevertheless, practice makes perfect and don't worry about ruining the skin. I usually fix them by making a bowl out of aluminium foil to hold them together until just before I load the fillings as it should be crispy and shaped by then.

- Small-Medium sized Russet Potatoes (approx 1/person)

- Olive Oil

- White Onions (diced)

- Capsicums (diced)

- 100g of beef steak (optional)

- Cheddar Cheese (grated)

- Sour Cream

- Pickled Jalapenos (optional)

1. Wash the potatoes, pat dry. Coat it generously with olive oil and cook it uncovered in an oven/ air-fryer for about 160-180 Celcius degrees for about 45-60 minutes. The skin should be hard, very crispy and slightly separated from the flesh. If it's not crispy yet, do not try to core it. Load it back in the oven for another 10-15 minutes.

2. Meanwhile, cook the beef until well done and crispy. Cut them into small diced pieces and pop it in the same oven, let it cook until dry and remove. Set aside.

3. Once potatoes are done, take it out of the oven and cut them in half. Let cool slightly, then carefully core out the cooked potato flesh bit by bit. Careful to not break the skin, but core out until leaving a very very thin layer of flesh that holds the skin together. If the skin is cooked well in the oven earlier, it should hold like a bowl.

4. Coat the inside of the potato with a generous amount of olive oil and put it back into the oven for another 5-7 minutes at the same temperature as earlier. Once done, it should harden even more and the inside will be golden.

3. Mix the white onions, capsicum and steak together and spoon them into the potato 'bowls'. Top it generously with cheddar, and pop it back into the oven and wait for the cheddar to melt and crisp a little at the top.

4. Serve with sour cream (and pickled jalapenos if you like!).

What I usually do is turn them into creamy mashed potatoes. Instead of using milk, I now use cooking cream to make it creamier. Add butter, salt, pepper, cayenne and dried oregano to the mashed potatoes and serve it as a side, or as a snack when refrigerated. Don't forget to add some parmesan if you like em tangy and cheesy ;) 

One of the things that I love making (and my husband loves to eat) would be this easy peasy cottage pie. The ingredients are simple and to make it is even simpler. This recipe came about when I first started cooking years ago and I never knew how to make shepherd's or cottage pie so this is considered as my cheat version of it. I just love meat and potatoes and this dish is hearty, flavorful and fool-proof. I have no exact measurements for this recipe, but I'm sure most of you are able to gauge the ingredients according to your own taste.

2 large russet potatoes

200-300g minced meat

One handful of Swiss Brown mushrooms (sliced)

One carrot (diced)

1/2 large yellow onion (sliced/ diced)

1 tbspn dried Oregano

2 cloves of garlic (diced) / 1 tbspn garlic powder

1 can of medium sized Campbell's Mushroom and Potage condensed soup

1 cup of water

Milk & Butter for mashed potatoes

1 tbspn melted butter

Salt & Pepper to taste

1. Cut potatoes into squares and boil until soft. 

2. Meanwhile, in another skillet sweat the onions, garlic and mushroom in a bit of olive oil, add the meat and cook until brown. Add the carrots and mix well. 

3. Pour in the Campbell's condensed soup into the meat skillet and water, mix until the soup is not chunky. Add oregano and let it simmer until the water dries up a little. Add pepper.

4. Drain the potatoes, mash it with a little bit of milk & butter. Add salt if needed but don't go overboard as the soup is pretty salty. My secret to a creamy mash is to add cooking cream instead of milk but it is up to you.

5. Pour the meat mixture into a baking pan, and then the mashed potatoes on top and spread evenly. Create peaks using fork, and brush the top with the melted butter.

6. Put the baking pan in a pre-heated oven at 180 degrees celcius for about 5 minutes or until the top of the mash is cripsy and golden. Serve!

You can keep this as leftovers, serve it at a party or even serve it in individual aluminium muffin cups. Hope you'll like this as much as my husband does!

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According to Byron Talbot's video, here are the things you'd need to prep your salmon-

- chopped fresh dill + tarragon

- fennel seeds

- equal parts of salt + sugar (depending on the size of your salmon but this mixture has to completely cover your fish)

Hope this helps and have fun trying it out!

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I have a bad habit of always skipping breakfast while my husband prefers just cereal and milk for his quick fix. Once in a while I try to spruce up our 'breakfast' routine by making use of the bread and vegetables we have in the fridge. This breakfast bruschetta is easy to make, and tastes delicious and healthy for your entire family. 

What you need to do:

- Prep a few slices of baguette or any ready bread of choice. Toast it if you like it crunchy.

- Meanwhile, fry a few slices of streaky beef (or bacon).

- Cut avocados into slices (pop them in the oven if you want it slightly cooked).

- In a bowl mix diced capsicum, diced yellow onions, diced tomatoes, 2 tbspn extra virgin olive oil (or just plain olive oil), sea salt, pepper and dried herbs. Sometimes I add half a tspn of sesame oil cause I like the nutty taste.

- Put it all together according to your creativity and serve! 

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How to cook:

1. Boil the pasta in a separate pot until it's done, no need to strain water.

2. In a separate pan, sauté the garlic and onion in two tablespoons of olive oil until golden (some prefer it slightly raw so it's up to your preference)

3. Add the salmon that has been cut into tiny chunks (without the bone). You can crush it with your ladle into smaller pieces until it turns pink.

4. Scoop the pasta from the pot, a little bit of pasta water is fine. Mix it together.

5. Add in the thickening cream/cooking cream and mix it together. The amount of cream depends on your preference too.

6. Turn the heat down. Add in salt & pepper to taste, and dried parsley, mix them well and serve hot.

You can try this creamy pasta with almost anything. Just substitute the salmon with other things like bacon, beef slices or even seafood.

Tag me @haniehidayah on instagram if you've tried any of my recipes, I'd like to see them!

Tag me @haniehidayah on instagram if you've tried any of the recipes, I'd like to see them! 

Bon Appétit 

Tag me @haniehidayah on instagram if you've tried any of the recipes, I'd like to see them! 

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1. Combine ingredients A above in a shallow dish, stir until well blended. Coat chicken with the mixture and shake off excess.

2. Heat oil in large skillet (medium heat high) add coated chicken and cook until brown on each sides, frequently turn it. Remove from skillet, set aside.

3. Add ingredients B to skillet, cook until vegetables are lightly browned. Add ingredients C (or replace them with chicken broth if you prefer), cook and stir while scraping the browned bits at the bottom of the skillet. Add oregano and rosemary.

4. Stir chicken into the mixture (or leave it on top if you don't like soggy chicken skin). Cover and let simmer until chicken is cooked through. Another way is to serve the chicken crispy, and pour in the gravy after. Garnish with parsley.

Tag me @haniehidayah on instagram if you've tried any of the recipes, I'd like to see them! 

Bon Appétit 

Tag me @haniehidayah on instagram if you've tried any of the recipes, I'd like to see them! 

Bon Appétit 

My friend Miriam came over recently and since she prefers to eat fish I searched high and low for a simply fish dish. One caught my attention as it's simple to create and you can hardly go wrong with this dish. All you need is an oven and a fresh catch and you're set for a light yummy tropical dish. 

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Bon Apetit!

Recipe adapted from Food Lovers: Chicken

1. Drain the tomatoes from the oil and finely chop them. Preheat oven to 190 degrees celcius.

2. Make a pesto out of the basil, parmesan, pine nuts and a drizzle of olive oil by blending them in a food processor. Season with salt & pepper if needed. 

3. Cut peppers into quarters, place skin side up in an overproof dish (lightly greased). Brush it with a little oil. You can add any other hard vegetables if preferred.

4. Make a horizontal cut along each chicken breast to form a pocket. Rub each breast with lemon juice, salt & pepper. Fill up the pockets with pesto and chopped dried tomatoes. 

5. Wrap each chicken breast with two strips of bacon ( or just enough to hold the fillings in) and put it in the baking dish with the veggies.

6. Bake in the oven for about 25 minutes until tender and cooked through. 

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This is my ultimate favourite chicken recipe, especially for air-fried chicken wings. The flavours are tangy and slightly spicy but not overwhelming to the tastebuds. It's a perfect pair with oven roasted sweet potatoes or any grilled vegetables sprinkled with parmesan, salt & pepper. My favourite would be zucchini and bell peppers. It's easy to make and the measurements depend on your preference. Go slow with the lemon juice as it is strong and add on more tabasco or cayenne pepper powder if you like it spicier. The Lea & Perrins will balance the sour and tangy flavour with it's sweetness and you may add a little bit of sweet soy sauce if you want it slightly sweeter. It's my favourite TV meal, and definitely a hit for the potluck parties. If you don't have an air fryer, just pop it in the oven or the BBQ grill until the skin is crispy and golden. I usually leave it a little longer as I like it charred and crispy. It works well with other parts of the chicken and tastes better if you marinade them longer. Leave the mix in a sealed bag overnight in the fridge before you cook it for intense flavour. 

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This is probably the simplest, most sinful but tedious chips I've made. However, if you're a cheese lover like me a bite of these parmesan chips will take you miles. Very little ingredients are needed but a lot of patience are required. It's a great party snack, but make sure you have a big oven and a helping hand. It's okay to make a big batch and keep it in a sealed container, and it's great to crumb over salads, pastas or just about any dish that would be good with parmesan on top. 

Ingredients:

- Grated parmesan cheese

- Cayenne pepper

- Dried Parsley & Oregano

How to:

- Combine all the ingredients in a bowl.

- Spread it in circles on a pan lined with a baking sheet. Make sure there are spaces for it to melt and spread. 

- Bake it in the oven til it turns golden, take it out, let cool and remove from baking sheet. 

- Pop it in the mouth and be prepared to be transported to cheesy heaven and back. 

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It's the weekend and I'm a little too attached to my sofa to drive myself out and grab some cafe grub. But I do have canned tomatoes, eggs and bread so what do I do with these? Make baked eggs and toast, of course! I've never made these and totally don't know how to but how difficult can it be, right? I must say that it's a total success, and my husband loved it. Here's the breakdown on how to make these super easy baked eggs that can be shared for two within 15minutes. 

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1. Cook Macaroni in a pot of boiling water, add a little rock salt and olive oil. Remove from boiling water once 3/4 cooked. Drain.

2. Melt butter in a separate pot. Add flour bit by bit and stir well, it should turn to lumps. If still watery, add a little bit more flour. Add (preferably warm) milk, cup by cup. Let it boil.

3. Add the parmesan and cheddar cheese in the milk gravy. Add the salt, pepper, cayenne and nutmeg in the mixture. The gravy should thicken and reduced a little. Taste, and add cheddar or other cheese if preferred.

4. Remove the macaroni and stir into the milk and cheese gravy. Pour into baking pan.

5. Top the mixture with grated mozzarella cheese, bake in oven until the top cheese layer becomes crispy or as preferred. Serve.

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Bon Appétit