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Friday, April 29, 2011

Recipe : Sweet tooth Oat cookies

Celebrating Easter long weekend…and having lots of oats sit in my kitchen wardrobe so here I make this sweet tooth oat cookies. Oat cookies


  • 3/4 cup all purpose flour
  • 1  cups quick cooking oats / rolled oats
  • 3/4 cup raisins or/and walnuts (optional)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 eggs
  • 1/2 sugar
  • 1/2 cup shortening
  • 1/2 tsp vanilla essence


  1. Preheat oven to 190 C
  2. Mix shortening with sugar until smooth. Gradually stir in the egg and vanilla.
  3. Combine all dry ingredients and mix it well
  4. Spread the mixture in the pan which cover with cookie sheet
  5. Bake for 12 mins or until lightly browned.
  6. Remove cookies to wire racks and allow to cool.
  7. Snip the cookies into small pieces and ready to enjoy with warm tea :D
  8. Enjoy feelas :D


Notes: let it totally cool down first before store it







Wednesday, April 13, 2011

Recipe :Homemade carrot soup puff pastry + croutons

Using whatever ingredients I have on that Sunday morning and voila…end up I made homemade carrot soup puff pasty plus croutons. Usually people will make mushroom soup which goes very well with the puff pasty, but I did a little twist on it.

--- Our Sunday brunch @ 10 Apr 2011 ♥

puff pasty soup



  • Two carrots, chopped
  • 1/2 Chicken stock
  • Salt and pepper for seasoning
  • 1 1/2 cup water/ milk
  • 1 tbs butter
  • frozen puff pastry , thaw it at room temperature for about 1/2 to 1 hour
  • 1 egg, lightly beaten
  • 1 slice white/whole bread for croutons   puff pasty soup


  1. Preheat oven to 175C
  2. Melt the butter on the small pot, combine the carrot, chicken stock (stir it  on hot water to melt it first), salt and pepper and water /milk until the carrots are soft.
  3. In a blender, puree the soup, and return it back to the pot and simmer it for another 20 minutes
  4. Sprinkle the roller and surface where you work with the pastry with flour. Roll the dough as think as you can (I used the thin puff pastry so I don’t need to roll it anymore) and  cut the puff pastry accordingly to the oven-safe soup bowl or ramekins
  5. Fill the oven-safe soup bowl/ ramekins with carrot soup and cover it with the cut puff pastry. Secure the edges with water
  6. Brush the puff pastry surface with egg to have a nice sheen after baking.
  7. Ready for baking….bake it for about 15 to 20 minutes or until the puff pastry turn golden brown and looks puffy :D
  8. Croutons: Brush the bread with melted butter and sprinkle a lil bit salt on it…cut them into chunks and bake it together with the puff pastry soup.
  9. Enjoyyyyy…… :D

puff pastry soup


Tuesday, April 12, 2011

Recipe : Homemade Pizza (no-knead dough)

Got this superb recipe from foodwishes ( I love all his videos and how he tutor us step by step)

He love to eat pizza but the main concern in doing homemade pizza will be “pizza dough”. Troublesome since we need to do some “sport” in kneading the dough (OMG…the pictures of big fat sweating people in kneading the pizza dough flying across my head aarggghhh….) haiz..so I always try to make others instead of having nightmare kneading the dough hahaha. And many thanks to Chef John from Foodwishes to share his superb recipe, it is pretty easy and of course delicious :D

brunch pizza

I made this for homemade pizza plus smash potato plus bacon and sausage  for our Sunday brunch @ 20.03.2011 – a very full brunch but still planning to do it hehe :P

homemade pizza


For No-knead pizza dough:

  • 1/4 cup whole wheat flour
  • 2 3/4 cups all purpose flour , more for dusting
  • 1/4 tsp dry active yeast
  • 1 1/4 tsp salt
  • 1/4 tsp sugar
  • 2 tsp olive oil
  • 1 1/2 cups warm water to the yeast

For the pizza toppings (all up to your preferences ), mine are :

  • chicken sausages
  • bacon strips
  • parmesan cheese
  • mozzarella cheese
  • capsicum
  • tomato sauces
  • pineapple chunks


  1. Making the dough need lots of time so recommended to make it the day before. I rest the dough for more than 18 hours (over night). Mix all the ingredients together and stir it until it mix well and cover it with wrapping plastic and don’t forget to make some little holes on the plastic to let the dough breathe haha…
    (fyi, use a bigger bowl for the place dough for resting cause it will double it sizes … I forgot to place it to bigger bowl and end up i can’t see my bowl the next morning since the dough had felt down and covered the whole bowl…~imagine the dough ate the bowl >.< too bad i forgot to take pic of tat hueheh )
  2. Pre heat the oven at 190C
  3. Take the dough out from the bowl to the floured board and floured the dough until it is not wet, less sticky and easier to work with.
  4. Divide it into four portions and try to work with each portions by shaping it into a ball.
  5. Stretch or toss the dough into the desired shape and cover with toppings and ready for baking :D
  6. Bake the pizza at the bottom rack for about 4mins first to crisp the bottom and then put on the centre rack for another 6- 7 minutes or until golden .
  7. Serve warm and enjoy the homemade pizza with customized favorite toppings ..lope it

Before and After

homemade pizza pizza diy 



Monday, April 4, 2011

Recipe : Mushroom cheesy white sauce with Spinach gnocchi

IMG_1589 20.03.11 ~ I cooked Bacon spinach quiche + Nachos + Mushroom cheesy white sauce with spinach gnocchi


Spinach gnocchi (for two ppl)

  • 2 potatoes : steamed, peeled and smashed
  • All purposes flour 2 cups (can be more)
  • 1 egg
  • salt and pepper to taste
  • 1 cup spinach (frozen or fresh) steamed, chopped and drained

Cheesy white sauce

  • 2 tbs margarine
  • 3 tbs all purpose flour
  • 1 cup milk
  • salt and pepper to taste
  • 1/4 cup mozzarella cheese
  • 5 buttons mushrooms



  1. For gnocchi : mix all the ingredients together and knead it until the dough forms a ball. Floured the surface and divide the dough into two portions and roll each into long snakes dough.
  2. Cut snakes into half-inches pieces. Don’t worry about the shape…the uglier the more unique your gnocchi will. It will looks more homemade ♥
  3. Boil salted water in a large pot and prepare an ice water on the side as well. Drop in gnocchi and cook for 3 to 5 minutes until it have risen to the top (u can see it floating)
  4. Put the cooked gnocchi into the ice water to make it more chewy; drain and serve it with super creamy white sauce.

Creamy yet cheesy white sauce

  1. In a saucepan, melt margarine. Stir in flour and mix well. Gradually add milk, button mushrooms and bring it to boil. Keep stirring it until the sauce become thickened and season it with salt and pepper.
  2. Put the mozarella cheese on the top and cover the saucepan for about 1 to 2 minutes to melt the cheese.
  3. Stir it well and ready to serve with the spinach gnocchi :D
  4. Enjoy….


Saturday, April 2, 2011

Recipe : Hot spinach dip

Another weekend is coming…and today we made a spinach dip for our brunch accompanied by nachos. Inspired by Chillis’ Spinach and artichoke dip that we ate on our Short getaway in Penang ♥Spinach&artichokedip Unfortunately, we couldn’t find any artichoke at that time so we just omit it and use spinach only on our cheesy dip :D and it tastes great as well…

spinach dip uneed

  • 1/2 cup spinach (either fresh or frozen ) steamed, chopped,thawed and drained
  • 1 clove minced garlic
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cream cheese
  • 1/2 teaspoon dried basil
  • salt n pepper
  • 1/4 cup shredded mozzarella cheese


  1. Preheat oven to 175 degree C
  2. Soften the cream cheese and mix it well with mayonnaise, Parmesan cheese, garlic, basil, salt and pepper.
  3. Gently stir in the spinach
  4. Transfer the mixture to the prepared baking dish and top it with mozzarella cheese
  5. Bake it for 25 to 30 minutes until bubbly and lightly browned
  6. Prepare nachos , movies, comfy sofas and ready to enjoy your weekend at home…


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