Satay Boxing Chicken & "Thanksmas" Dinner Party

"Boxing Chicken" is a common dish served at dinner banquets in Malaysia. It is basically a marinated chicken wing with the meat pushed off the bone and up the end to form a "boxing glove" effect... thus the name. This is my version of the Boxing Chicken.

1kg chicken drumettes, pushed up.
Satay sauce
Peanut oil for deep frying

Marinate the chicken in satay sauce, refrigerate overnight.

The next day, coat the marinated chicken in breadcrumbs and deep fry in hot peanut oil for a few minutes, just until it is browning. Place the fried chicken on baking tray and cook in oven preheated at 180C for approx. 10-15 minutes.

Serve on a bed of Wild Rockets Salad with Red Onion and Cherry Tomatoes tossed in balsamic dressing.

I served this dish as an entree at my "Thanksmas" Dinner Party... obviously combining Thanksgiving and Christmas to friends I probably won't get to catch up with for the rest of the year because we will be busy the next three weeks and then off to our Christmas Cruise to Vanuatu and New Caledonia (yay, so excited!).

I've set the table nice and early during the day...

I even had a physical MENU prepared! What a geek, hehe.

I also did most of the food preparation in advance, during the day, so all I had to do on the night just before guests arrive was pop trays into the oven!

So things like veggies were chopped in advanced so I can put away all the tools used to prepare them, so I can have a clean and tidy kitchen for when guests arrive!

Roast Vegetables consisted of Sweet Potatoes, Mushrooms, Onions and Asparagus in Garlic Butter, Thyme and Toasted Cashews.

Star of the Night: Garlic and Rosemary 5-Hour Slow Cooked Roast Lamb. See recipe here.

It was a great night of enjoying great company and great food :)

And we topped it up with the ever stunning Mixed Red Berry Mascarpone Cheesecake dessert. If you haven't seen it already, the recipe is available here.

Best of all, there were plenty of leftovers the next day :)

Hubby and I had leftover Roast Lamb for both lunch and dinner today! This was a pic I took with my BlackBerry... I steamed some veggies and made some Potato Gems to go with it.

We also had some leftover cake! All that hard work cooking on Saturday meant an easy breezy Sunday. Love it.. I hope you guys had a wonderful weekend too :)

Guest Post: Earl Grey Tea Ice Cream

It is my absolute pleasure to introduce you to a fellow food blogger from Melbourne, Australia - Celeste @ Celeste is a very talented food photographer as you can clearly see from her blog. She has a very balanced mixture of recipes as well as extremely helpful restaurant reviews from places around Melbourne... A LOT of places around Melbourne, I must add haha. Please join me in thanking her for this wonderful recipe! It looks amazing - Celeste I'm coming over for some ice cream!!

I had my first spoonful of Earl Grey Tea Ice Cream while I was in Singapore. And I fell instantly in love. So much so that I had to try it out for myself. I searched high and low for a recipe and settled on one that looked promising. So here it is, Earl Grey Tea Ice Cream. In my version, I added in some raspberries as well. I didn't put it into the recipe, but it does go well if you want to give it a go!

Earl Grey Tea Ice Cream

Source: Mac and Cheese with some tweaks from me.


1 cup whole milk
2 cups half and half
3/4 cup sugar
5-6 Earl Grey tea bags
5 egg yolks


1. Warm the milk, half and half and sugar in the sauce pan. Mix well and remove from heat. Steep the tea bags in the sauce pan for 30 minutes, remove and rewarm the mixture in the sauce pan. Stir well to ensure that the mixture is evenly infused.

2. Whisk egg yolks together and add the milk mixture to the egg yolks slowly and while whisking it gently together.

3. Return the mixture to the sauce pan and over a low heat, stir and scrape the bottom of the pan till it thickens into a custard. (Dip a metal spoon in and out of the pan, custard is ready when there is a thin film sticking to the spoon.

4. Cool the mixture thoroughly before putting it into your ice cream maker.

5. Freeze and churn in the ice cream maker - and voila! Ice cream!

Have you ever had Earl Grey Tea Ice cream before? You should, if you haven't. It is the most divine ice cream ever. In fact, I plan to go through my tea cabinet and make ice cream from all the teas there.

I think I'm going to be trying Ginger Tea Ice Cream next!

Classic Chicken Kiev

Remember the Garlic Butter I made from this previous recipe? Well if you get your hands on some chicken breast fillets and use a rolling pin to completely flatten them, and then place a stick of that garlic butter on the chicken before rolling it and folding the flatten chicken edges on its sides (and then refrigerating the chicken for at least 30 minutes). Then, beat 2 eggs and 2 tbsp of milk together, and then coat chicken in plain flour, dip in egg mixture, coat with breadcrumbs, and then dip in egg mixture again and coat with breadcrumbs again just to make sure... and then deep fry it, you get a Chicken Kiev! Serve with a simple rocket leaves and cherry tomatoes salad tossed in balsamic dressing and you get quite a fulfilling, simple weeknight family dinner.

Sorry about this short post, it's just one of those dishes I often take for granted. It's too common, but I keep forgetting the best things in life are the simplest things :)

Sometimes I feel like I just want to sit down and enjoy a cuppa with all of you, my fellow foodie friends, and TALK for hours. Your blog posts, your comments, and your stories remind me of how each individual has their own life story.. and that gets me really intrigued.

I just want you to know that I truly appreciate you sharing your life via your personal blogs, and then taking the time to read mine and comment on my posts. Your kind and encouraging words mean the world to me.

Garlic Chicken and Avocado Salad

I will tell you what's amazing. At one side of the world, YOU, yes YOU! Could have struggled to wake up this morning because it is still dark. It is so cold you wish you didn't have to get out of bed. When you come home from work, you long for something comforting and a hot bowl of soup.. and a warm dessert... and a hot cup of tea afterwards.

BUT on my side of the world, aka Australia... when I get up in the morning, the sun's already been up a few hours. Well, sort of. I have already kicked my blanket out of the way because it's hot. When I come home, I try not to use the stove as much, as I get all sweaty from the heat it generates. Yes, summer is here in Australia.

Tis the season to eat salads.

Look, I don't mind salads. But it has to be fairly fulfilling. I can't just go from eating delicious wholesome meals to a plain leafy salad. It needs to have lots of color, lots of AMAZING flavor and textures. Which is why I'm sharing this recipe today, just a little something I've put together based on the ingredients I had in my pantry. Enjoy!

4 chicken thigh fillets
2 tsp minced garlic
Salt and pepper
Olive oil
Rockets leaves
Cherry tomatoes
Fresh bean shoots
1 green capsicum
1 can whole champignons, sliced in half
100g almond flakes, lightly toasted
2 avocados, chopped
2 tbsp Italian salad dressing
2 tbsp aioli (garlic mayonnaise)
1 tsp curry powder

In a frying pan, heat olive oil. Rub chicken fillets with garlic and lightly season with salt and pepper. Cook chicken in pan for approx. 5 - 7 minutes on each side. Set aside to cool before slicing chicken.

In a salad bowl, mix rockets, tomatoes, bean shoots, capsicum, champignons and Italian dressing.

Mix curry powder with aioli, gently mix with chopped avocado.

To serve, make a bed of salad leaves mixture, top with avocado mixture, followed by warm slices of chicken and garnish with fresh coriander leaves (optional) and toasted almonds.

Guest Post on Chow and Chatter: Pork Pad Kra Pao with Fried Eggs

Psstt... hey guys. Head on over to Chow and Chatter where I've written a special guest post for the lovely Rebecca. It was a great honor to write a guest post for her, and I truly enjoyed this recipe and decided to spread the love via the Chow and Chatter Channel, hehe.  

Choc Mint, Hazelnut and Raspberry Layer Cake

Oh look I'm baking again! Ever since I did a 3-recipe series of "Berry Desserts" a couple of weeks ago, my personal style of "don't bake / make desserts much" is starting to change.. for the better! I mean, I still love my savoury dishes and Asian influenced dishes but baking is starting to be lots of fun especially since I can make such pretty looking things with the pretty colors of sweet things.

This recipe was inspired by a "fancy" version of this cake from Australian Gourmet Traveller magazine. What I've done is literally "dumbing it down" for baking newbies such as me. I've pretty much taken a short cut with the chocolate ganache, by substituting it with Nutella. And instead of using dark chocolate as base for the cake, I use a block of Cadbury Peppermint chocolate!! Yummmm... enjoy!

2 cups of plain flour
300g Cadbury Peppermint Chocolate
100g butter
1/2 cup caster sugar
8 eggs
2 tsp baking powder
400ml thickened cream
1/2 cup icing sugar
1 jar Nutella hazelnut spread
300g frozen raspberries
Extra icing sugar to dust

For chocolate cake, preheat oven to 160C. Melt peppermint chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stir occasionally until melted, keep warm.

Whisk eggs and caster sugar in an electric mixer until pale and tripled in volume.

Meanwhile, triple-sieve flour and baking powder. Transfer egg mixture to a large bowl, sieve flour mixture over bowl, fold to combine. Fold in chocolate mixture, divide among two 20cm-diameter cake tins buttered and lined with baking paper and smooth tops. Bake, swapping tins between racks halfway through cooking, until centres spring back when lightly pressed (8-10 minutes), cool on a wire rack. Repeat with remaining ingredients to make four cakes. Wrap cakes individually in plastic wrap until required.

Meanwhile, using an electric mixer, whip cream and icing sugar until it becomes firmly stiff and fluffy.

To assemble, place a cake round on a serving plate, spread with Nutella to 5mm thick. Spread with one-third of whipped cream, sprinkle a handful of raspberries, top with another cake round. Repeat layers, finishing with a cake round. Spread remaining Nutella over top of cake and serve dusted with icing sugar and topped with extra raspberries.

Balinese Lamb Chops with Fettuccine

Recipe inspired by

I am personally a huge fan of super easy, simple but absolutely delicious weeknight dinners. So as I was browsing the internet for recipe ideas, I found this recipe which just seemed too easy and too yummy to just ignore. If you like pasta, and you like meat (in this case, lamb) and you like a satay-ish kind of sauce... then I'm pretty confident you will LOVE this one!

Olive oil
1 brown onion, finely chopped
2 tbsp crunchy peanut butter
1 tbsp sweet chilli sauce
1 tbsp ketcap manis (sweet soy sauce)
270ml light coconut milk
8 lamb chump chops
Fettuccine pasta, cooked and tossed in 1 tbsp butter, 1 tsp minced garlic and parsley flakes
2 bunches baby bok choy, steamed
1 bunch dutch carrots, steamed

Preheat oven to 200°C. Heat some olive oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes or until soft. Add peanut butter, sweet chilli, ketcap manis and coconut milk to frying pan. Stir until well combined. Bring to the boil.

Arrange chops in a single layer in an oven-proof casserole dish. Pour over sauce. Turn to coat. Bake, uncovered, for 35 minutes or until cooked through. Serve with fettuccine pasta,  baby bok choy and dutch carrots.

Beer-battered Prawns with Tomato & Chilli Relish

Recipe from

I've been looking for a decent beer batter recipe for a while now, and this has been one of the better ones so far! The trick to not have a fully greasy taste of deep fried seafood is to make sure the oil for deep frying is really hot. This would "seal up" the seafood almost immediately, keeping the grease mostly on the outside of the batter and less absorbed into the seafood you're cooking.

It also ensures a truly crisp batter with a soft inside. This would only work with seafood, as they take less time to cook. And prawns are incredibly delicious battered, as they have a slightly firmer texture and a distinct seafood taste.. combined with this delicious crunchy batter and this beautifully home made Tomato and Chilli Relish.. this is the ultimate fried food indulgence!

Ingredients (serves 6)
  • 300g (2 cups) self-raising flour
  • 1/2 tsp salt
  • 1 x 375ml btl Coopers Original Pale Ale
  • Olive oil or peanut oil, to deep-fry
  • 1kg green prawns, peeled leaving tails intact, deveined
  • Baby rocket leaves, to serve
  • Lemon wedges, to serve 
Tomato and Chilli Relish
  • 1 tbs olive oil
  • 1 red onion, finely chopped
  • 3 long fresh red chillies, finely chopped
  • 60ml (1/4 cup) red wine
  • 1 x 410g can diced tomatoes
  • 45g (1/4 cup, lightly packed) brown sugar
  • 2 tbs red wine vinegar 

  1. Combine the flour and salt in a large bowl. Make a well in the centre. Gradually add the ale, whisking constantly until a smooth batter forms.
  2. To make the chilli & tomato relish, heat the oil in a medium saucepan over low heat. Add the onion and chilli and cook, stirring often, for 5 minutes or until soft. Add the wine and cook for 2 minutes or until the wine reduces slightly. Add the tomato, sugar and vinegar. Simmer, stirring occasionally, for 30 minutes or until the mixture thickens. Set aside to cool.
  3. Add enough oil to a large heavy-based saucepan or wok to reach a depth of 5cm. Heat to 180°C over high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds).
  4. Holding the prawns by their tails, dip 4 prawns, 1 at a time, into the batter to coat. Add to the oil and cook for 2 minutes or until golden. Use a slotted spoon to transfer to a tray lined with paper towel. Repeat, in 3 more batches, with the remaining prawns and batter, reheating the oil between batches.
  5. Transfer the prawns to a serving platter and arrange with rocket. Serve with the chilli and tomato relish and lemon wedges.
  • You can prepare to the end of step 2 up to 1 day ahead. Cover the batter with plastic wrap and store in the fridge. Store the relish in an airtight container in the fridge. Continue from step 3, 15 minutes before serving.
  • Store any leftover tomato and chilli relish in an airtight container in the fridge for up to 1 week. Use as a sandwich spread.

    P/S: Sorry for these shockingly bright photos.. I didn't know what to do with my camera!! It just WON'T take a good pic, I had a bit of a noob moment lol.

    Scallops with Peperonata, Aioli & Pork Crackles

    This dish is so easy to make and presents really well. Hubby thought I could easily sell lots of this as an entree at a restaurant, lol. This recipe was inspired by a recipe on but the difference is I made the peperonata instead of purchasing the jar and I topped it up with pork crackles for that extra crunch. Extremely happy with how this turned out.. I really hope you like this as much as I do!

    20 scallops without roe
    2 tbsp extra virgin olive oil
    1 yellow capsicum / peppers, sliced
    1 tsp chopped garlic
    1/2 red onion, finely chopped
    150g pork rind
    Extra olive oil for grilling scallops and cooking pork rind
    Salt and pepper to season
    Rocket leaves to serve
    1 tbsp aioli (garlic mayonnaise) to serve
    Parsley flakes to serve

    Generously season pork rind with salt and pepper and rub with olive oil. Place in ovenproof dish and cook in preheated oven at 200C for 20 minutes.

    To make the peperonata, heat olive oil in a pan. Add onion and garlic, cook gently until softening but not browning, about 10 minutes. Add the yellow peppers and season lightly with salt and pepper. Cook for another 5 minutes, then remove from pan and set aside.

    Heat clean pan and heat olive oil. Cook the scallops for approximately 30 seconds on each side until golden brown but still translucent in the centre.
    To serve, start with a bed of rocket leaves, followed by peperonata, followed by scallops and chopped pork crackles when pork rind is cooked. Scoop aioli on the side of dish and garnish with parsley flakes.

    Peanut Butter Waffles with Custard & Raspberries

    It's the weekend! So what's for breakfast?

    I walked around my pantry this morning and found some leftover berries from last weekend's dessert challenge, some custard and some crunchy peanut butter. So I quickly decided to pull out my waffle maker and started making waffles! I personally have always preferred waffles to pancakes. They're so much thicker and fluffier and crunchy too! Waffles are pretty awesome... and here's a pretty awesome Peanut Butter Waffles Recipe, enjoy :)

    1 cup plain flour, sifted
    2 tsp baking powder
    1 tbsp caster sugar
    1/4 cup crunchy peanut butter
    1 egg - beaten
    1 cup full cream milk
    2 tbsp vegetable oil
    1/4 tsp salt
    Cooking spray or melted butter
    1/4 cup custard
    1/2 cup frozen raspberries
    Golden syrup to drizzle
    Icing sugar to dust

    Preheat waffle maker to medium high. Mix the flour, baking powder and salt in a bowl. In a separate bowl, mix the egg, peanut butter, milk, sugar and oil. Add this to the flour mixture and combine well.

    Spray the hot waffle iron lightly with oil, or brush with butter. Fill it with batter and cook until it turns just brown approximately 2 - 3 mins. Serve immediately. Drizzle with some golden syrup, top with custard, top with raspberries and dust with icing sugar.

    Secret Recipe @ Fountain Gate (Restaurant Review)

    Being a Malaysian, I have always been familiar with the Secret Recipe Restaurant Franchise that is incredibly popular in Malaysia. To be perfectly honest, I had NO idea when Secret Recipe showed up in Australia... lol, is anybody able to tell me when this all started? So when I was told by a friend that Secret Recipe has recently opened a franchise in Fountain Gate Shopping Centre, only minutes away from where I live in Berwick, Victoria - I thought YAY a new local restaurant option! 

    So I went and checked it out a few nights ago with this friend of mine who told me about it. We both sat and had our dinners, and we also walked away with a whole lot of takeaway for our husbands and friends who were out playing indoor soccer and won't get to have dinner until at least 9pm.

    The Secret Recipe menu is fairly diverse in Category, but there's only a handful of options under each Category. Which is fine by me! Because it seems they have most of the main dishes under each category - Starters, Salads, Soups, Kids Menu, Asian Classics, Chicken, Pasta, Fish, Lamb and Steak, Breakfast Menu and.. a whole lot of CAKES. I mean, A LOT of cakes. To check out their full menu, visit their website here.

    For the purpose of the review today, the main question is the day is "How Authentic are the Asian Dishes??" That is all I care about at the moment, as finding authentic Asian food in my suburb area proves to be quite a challenge. It would've been a completely different story if I lived in Springvale or Oakleigh or Glen Waverley or Box Hill and other areas with excellent authentic Asian food.

    So, for those of you hoping to see pictures of CAKES... sorry, not today. Maybe next time!

    My friend (who is also Asian) ordered the Penang Char Kuay Teow and she claims that it is as authentic as it can get in Australia. Hey, that's not a bad comment lol. In fact, it's brilliant to have something that looks this good, almost as good as how it should be presented at hawker stalls in Malaysia. Because this wasn't my dish, I couldn't comment any further... so hopefully this picture is a good enough indication of how it should taste?

    I ordered the "Nasi Lemak".. GOSSSHHHH it has been so long since I've had a good Nasi Lemak. The secret to a Nasi Lemak success is in the Sambal.. and Secret Recipe actually produces some pretty authentic and tasty sambal! I was impressed! The only thing that was maybe lacking a little bit was the rice.. it could've been a bit more "coconut-y". I don't know, maybe I was too distracted by the sambal to notice the coconut flavors in the rice. 

    The chicken curry was pretty standard, it's okay. But again, going back to the sambal.. it was very good, probably a bit mild for me, but I would assume it's been purposely made a little bit mild to suit most people's tolerance for hot food.

    Secret Recipe Sambal - Winner! (Although Kimba would've liked it more if it was hotter)

    In terms of service, we arrived fairly early before the dinner rush so it was rather quiet so we didn't have to fight for the waiter's attention. Waiter was very kind and helpful and even offered extra sambal to us (probably because we were both Asian, lol). Overall we were quite pleased with the service, food arrived really quick too. And for our takeaway for the boys, we ordered 2 serves of Nasi Goreng served with yummy Satay Chicken, 2 serves of Char Kuay Teow, and 1 pasta dish and they got them all ready for us quickly so that was pretty good.

    Oh, and two more words: FREE CHAMPAGNE :)

    So that's basically my two cents worth!! I don't do a lot of restaurant reviews, because I primarily cook... but when I do get to write about restaurants it's always been good fun! Overall, I would definitely go back to Secret Recipe and try some other dishes and perhaps update this blog entry - so feel free to come back! I will send updates via my Twitter page or Facebook page if it does get updated so you don't miss out... so please follow me on Twitter or Facebook to get all the latest Kimba's Kitchen updates!

    P/S: Linking this to my Urbanspoon restaurant reviews, I wish someone would fix the details it's not Dandenong it's Fountain Gate! Oh well.. 

    Secret Recipe on Urbanspoon

    Lemon, Mint and Pesto Lamb Cutlets

    I was inspired to cook up some classic lamb cutlets tonight after being pampered by our friends last weekend with a very similar dish. They've basically told me what was in their "crumb" and I improvised a little by adding some lemon and mint in the recipe. I find the freshness of mint combined with the hint of citrus and the wholesomeness of basil pesto and breadcrumb complimented the tender cooked lamb cutlets perfectly! Extremely happy with this recipe, I hope you enjoy it too :)

    Serves 2 or 3 - Easy Weeknight Dinner

    8 - 12 lamb cutlets
    1/2 cup breadcrumbs
    1/4 cup grated parmesan cheese
    1/4 cup toasted flaked almonds
    1/4 cup finely chopped fresh basil leaves
    1 tsp finely chopped garlic
    Grated rind of half a lemon
    2 tbsp mint sauce
    5 tbsp olive oil
    Salt and pepper to season
    Fresh salad leaves to serve

    In a bowl, combine breadcrumbs, cheese, toasted almonds, basil leaves, garlic, lemon, mint sauce, and olive oil. Season lightly with salt and pepper. Mix well.

    Heat frypan and drizzle with some olive oil. Cook lamb cutlets for approximately 1 min on each side.

    Arrange cutlets on a baking paper lined tray and spoon a pile of crumb mixture onto each lamb cutlet.

    Bake at 200C or 180C fan preheated for approx. 6 - 8 minutes until crumbs start to brown. Serve on a bed of fresh salad leaves.

    Can you believe how easy and simple that was? Now sit back and enjoy some yummy lamb cutlets.. if you cook them just right the meat should still be pink and very tender... NOM.

    Mixed Red Berry Mascarpone Cheesecake

    Dessert 3 out of 3 of Kimba's "Berry Desserts" Theme Project

    To conclude my "Berry Desserts" Theme Project, which I must admit has been quite a lot of fun for me to make all these desserts in one weekend, I have a special treat for all you cheesecake lovers out there. Perhaps I have saved the best recipe for last?

    Once again, thanks to my trustworthy Australian Good Food Magazine - I've finally decided to make my very first cheesecake. Of course, hubby and I couldn't possibly eat the whole cake by ourselves. So I've chosen to make this cheesecake on a Saturday afternoon with the intention of bringing it to a "Coffee and Cake" gathering at our church pastor's house on Sunday afternoon the next day (cake needs to be chilled overnight).

    I must confess I might've not whipped the cream, cheese and sugar long enough which resulted in the end-result texture to be soft and wobbly, and could be a lot firmer, but don't make the same mistake I did and make sure you beat it long enough and you will end up enjoying an absolutely divine tasting cheesecake. It was a huge hit at afternoon tea, and people kindly gave me really positive feedback, and I was extremely happy with the flavors of the not too sweet creamy cheesecake combined with the natural taste of fresh berries and the raspberry coulis just gave it that extra "oomph" factor. Hope you guys enjoy this recipe as much as I did! I will definitely make this again.

    1/3 cup (80ml) kirsch or Grand Marnier
    750g mascarpone
    1 1/2 cups (375ml) thickened cream
    1/3 cup (75g) firmly packed brown sugar
    250g strawberries, hulled, sliced lengthways into thirds, plus extra to serve
    100g raspberries, plus extra to serve
    8 savoiardi (sponge fingers)
    Pure icing sugar, to dust
    Raspberry Coulis
    250g raspberries
    1/4 cup (40g) pure icing sugar
    1 tbsp lemon juice

    Grease and line a 20cm round cake pan.

    Combine kirsch and 1/3 cup water in a bowl.

    Using an electric mixer, beat mascarpone, cream and brown sugar until soft peaks form. Spread one-third of cream mixture over base of prepared pan. Top with half of strawberry slices and half of raspberries, pushing into cream mixture. One at a time, quickly roll 4 of savoiardi in kirsch mixture and place on top of berries, breaking to fit in pan if necessary. Top with half of remaining cream mixture, then remaining strawberry and raspberries. Dip remaining savoiardi in kirsch mixture and repeat layering, finishing with remaining cream mixture.

    Cover with plastic wrap and push down gently to remove air pockets. Place on a plate, and place another plate on top. Weigh down with two or three light cans. Chill for 8 hrs or overnight.

    Meanwhile, to make raspberry coulis, place all ingredients in a blender and blend until smooth. Strain through a fine sieve, discarding seeds.

    Carefully turn cake out onto a serving plate. Top with extra berries, dust with icing sugar and drizzle with raspberry coulis. Serve.

    And.. because this cheesecake was such a hit at the afternoon tea, I am now linking it to Food Trip Friday, Friday Potluck and Food Friday... I love a good virtual foodie party! :)

    Chocolate, Cream & Cranberry Yule Log

    Dessert 2 out of 3 of Kimba's "Berry Desserts" Theme Project

    Christmas is just around the corner so once again my "Berry Desserts" Theme Project continues with yet another recipe taken from the Australian Good Food Mag Dec 2010 Issue. I cannot tell you how much I love this magazine.. best thing I've ever subscribed to! This cake was a lot of fun to make, and although the recipe below includes frozen cranberries, unfortunately Coles didn't have any so I settled for frozen raspberries instead! Didn't really matter though, berries are awesome no matter what they are! Cranberries, raspberries, strawberries, blueberries, blackberries... yum!

    1/3 cup self raising flour, plus 2 tsp extra to dust
    5 eggs, plus 1 eggwhite, lightly beaten
    1/2 cup caster sugar, plus 2 tbsp extra 
    1/4 cup cocoa
    1 tsp baking powder
    1/3 cup almond meal
    10 small fresh bay leaves
    2/3 cup frozen cranberries
    300ml thickened cream
    1 tbsp pure icing sugar
    Grated rind of 1 orange
    275g jar cranberry sauce
    Chocolate ganache:
    1/2 cup thickened cream
    300g dark chocolate, chopped

    Preheat oven to 190C or 170C fan. Grease and line a 37cm x 25cm Swiss roll pan. Lightly grease paper and dust with extra flour.

    Using an electric mixer, beat whole eggs and caster sugar for 6-8 mins, until pale and thick. Sift flour, cocoa and baking powder into a bowl. Stir in almond meal. Fold flour mixture into egg mixture. Pour batter into prepared pan. Bake for 15-18 mins, until sponge springs back when touched.

    Dust a sheet of baking paper with half of extra caster sugar. Cool sponge in pan for 1 min, then turn out onto prepared paper. Peel baking paper from base of sponge and discard. Using sugared paper underneath as a guide, start from a short side and roll up sponge away from you, so sugared paper is rolled inside sponge. Cool completely.

    Brush bay leaves and 2 tbsp of cranberries with eggwhite. Coat in remaining caster sugar.

    Whip cream, icing sugar and orange rind until soft peaks form. Unroll sponge. Spread with cranberry sauce, leaving a 1cm border. Top with cream mixture. Scatter over remaining cranberries. Using paper as a guide, re-roll sponge as tightly as possible. Do not roll sponge with paper inside. Chill for 30 mins.

    To make ganache, heat cream in a pan on medium-low, until starting to bubble. Remove from heat. Add chocolate. Stand for 2 mins. Stir until smooth. Cool for 1 hour 30 mins.

    Spread chocolate ganache over sponge roll. Decorate with sugared cranberries and bay leaves. Cut into slices and serve.

    Edit 17th November 2010: 

    This blog post is participating in CSR's "Bake A Difference" initiative hosted by Jeroxie.

    For more information about this good cause, please click here or visit to give a donation this Christmas to Mission Australia.

    Berry Milles Feuilles

    Dessert 1 out of 3 of Kimba's "Berry Desserts" Theme Project

    In the next few coming blog entries, I will be featuring my little "Berry Desserts" Themed Project which involves me trying out various dessert recipes with berries. Just a little something I like to do to improve my baking skills! If you've been following my blog for a while, you will probably notice by now that I don't do desserts much, at all! That's why I have been more than happy to let my guest bloggers take the desserts centre stage, hehe.

    To start off with my first berry dessert, I thought I'd share the simplest recipe I found on the Australian Good Food Magazine Dec 2010 issue. I love the creaminess of the filling and the refreshing berries, and the delicious crunch of the puff pastry. So simple yet so divine! 

    Preheat oven to 220C or 200C fan. Line a baking tray with baking paper. Thaw a 24cm square sheet frozen puff pastry, then cut into twelve 12cm x 4cm rectangles. Place pastry on prepared tray and bake for 6-8 mins, until golden. Cool on a wire rack. Using an electric mixer, beat 1/2 cup custard and 1/2 cup cream until soft peaks form. Spread half of custard mixture over four pastry rectangles and top with 1 cup sliced strawberries. Top with another four pastry rectangles, remaining custard mixture and 1 cup raspberries. Top with remaining pastry, dust with pure icing sugar and serve. Makes 4.

    So simple and easy!

    Grilled Porterhouse Steak with Garlic Butter

    Super Easy Weeknight Dinner Idea by Kimba's Kitchen

    It has been a while since I've used my George Foreman grill, I forgot how awesome it is to eat a good piece of steak on a busy weeknight. I also forgot how delicious garlic butter is... I know it almost defeats the purpose of healthy George Foreman grilling when I top it up with garlic butter, but a girl could use a hearty treat at times ;)

    Introducing the "Lean Mean Fat Grilling Machine"... I must admit I don't use this as much as I should. It's not only good for grilling meat, but veggies too! And makes a killer toasted sandwich... but that's a different story altogether. Maybe next time I will post a killer toasted sandwich which will change your mind about supposedly "boring" lunches. Not as boring if the sandwich is toasted! Anyway... back to the steak, lol.

    To cook the steak, lightly season porterhouse steaks with salt and pepper.

    Cook on medium-high for no more than 4 minutes.

    Voila! The steaks are ready! Now onto the garlic butter...

    Add 1/2 teaspoon minced garlic and 1 tsp parsley flakes to 3 tbsp of softened butter. Mix well.

    Roll firmly in glad wrap and chill in freezer for 2 minutes for ease of cutting. Slice required amount of garlic butter and remove glad wrap after being sliced.

    Serve steak with garlic butter and a healthy salad with balsamic vinegar on the side.