Cheese muffin and lots of thanks to you.

Bored with a routine breakfast menu and do not know what to serve for morning breakfast.

That is danger! Because it means everyone in the family will get rumble in their tummy.

Yes, I need to make something different. Something that I have never made before. Ah ha, this will fit the purpose with the title of my blog. Blog walking is not just an adventure but an addiction too. It is a prefect activity to do while my son is having nap. The whole house is quite at that moment except from the sound of the washing machine far down in the basement. Blog walking and doing laundry at the same time.

Then, I found this recipe. Cheese muffin will be my next project. Not only I have never made it before but it is also sounding so delicious. Hubby and son, they both love cheese. Excluding me! What I like in making this muffin is that I don’t have to turn on my mixer. I simply mix all the ingredients and stir them with a whisk.

Recipe is adapted from YULI – BUNDA’S CORNER
Cheese Muffin.

Ingredients;
50 gram of corn starch
2 tbs of milk powder ( I used carnation instant nonfat dry milk)
125 gram of granulated sugar
225 ml of milk
75 gram of salted butter
125 gram of cream cheese
75 ml of vegetables oil
2 eggs
125 gram of flour
2 1/2 tsp of baking powder
Shredded cheese

Mix in a sauce pan corn starch, sugar, milk powder, and liquid milk. Bring to boil in low heat and stir them well constantly until the mixture is thicken.

Take the sauce pan from the strove. Add butter and cream cheese. Using a whisk stir them until all the mixture blend well. Add eggs and vegetables oil. Then stir it again. Lastly add the mixture of flour and baking powder. Constantly stirring.

Pour dough in the muffin pan and sprinkle them with shredded cheese. Bake in 350F for 20 minutes or until cook.

Let’s talk about friends briefly...

In year of 2007 I started this food blog. Never in a million time cross in my mind I will have virtual friends thru blogging. All I know, I craved so much of Indonesian food and it was time to learn about baking and cooking. A year past by, now I am sitting here with my finger clicking from one blogger to another. Just amazing how I can find recipes and pictures that look very tempting.

Then I find friends...

They keep coming to my site, left some comments and gave some ideas about foods, food photography or even life itself. Even some of them think about me and give me some tags. And for that, I feel so honor and special.

Debra from Passionate about baking tagged me on one of her list about inspiring foodie photography.

These beautiful and creative ladies have tagged me as “friend” They are :
Sheila from Let’s mess up the kitchen
Elsye from Dari Dapur Saya

The rule is I shall pass to several people. But I think I don’t want to make disappointment fellow bloggers who don’t get tagged. With that, I rather not pass to everyone else. But as you know you all are in my thought.

Thank you for all of you who has tagged me and for bloggers around the world and invisible visitors. Spring has sprung. Those tulip has brightened my garden and cheer me up every time I look at it.

This is for you my special friends.

Spinach and walnut quiche

I have been hearing about QUICHE for sometime now. But as usual, I have no time to make it myself for many reasons. One of the biggest reasons which I think I should blame my fellow food bloggers, ah ha LOL that by doing blog walking and seeing so many different kinds of food they make me change my mind constantly!

This time I have a strong point that I have to make QUICHE because my son is in the picky stage of eating. So I though quiche will remind him about pizza, perhaps! And it works, he ate!

Fillings for quiches which I read from many cook books they are almost infinitely variable. In this case I choose very popular filling which is “spinach”, my other consideration also my son can eat vegetables at the same time. Also walnuts are mixed with the spinach, giving a good crunch to the filling.

Recipe is adopted from The complete book of baking by Deborah Gray

Pastry:
1 stick butter
11/4 cups fine whole-wheat flour (I use regular flour)
pinch of salt

Filling:
1 lb frozen chopped leaf spinach
salt and freshly ground black pepper
freshly grated nutmeg
2/3 cup walut pices, roughly chopped
1/2 cup blue cheese, crumbled
11/4 cups milk
2 large eggs

Preheat the oven to 400F. Blend the butter with the flour and salt in a bowl until the mixture resembles fine crumbs. Mix to a manageable dough with warm water, then roll out and use the pastry to line a 9-inch loose bottomed pie pan. Line with paper towels then fill with baking beans. Bake in the oven for 20 minutes.

Cook the spinach gently in a covered pan until piping hot; shake from time to time to prevent it from burning. Squeeze the spinach dry then season to taste with salt, pepper and nutmeg.

Remove the paper and beans from the shell and fill with a layer of the spinach, then a layer of walnuts. Crumble the blue cheese over the top of the filling.

Beat the milk and eggs and season with salt and pepper. Pour the custard over the spinach filling then grate a little nutmeg over the top. Reduce the oven temperature to 375f and bake the quiche for 25-30 minutes, until the custard has set. Serve warm or cold.

Another thing I would like to share are some shots of bushes growing in my backyard. As I love and adore the color of white in the beginning then it will turn to green. Oh my oh my… I love spring!! I wish my parents were here to see all the flowers and bushes are blooming with very interesting colors.

Chicken Porridge

Get bored sometimes eating breakfast with peanut butter and jelly or cereal every morning. Gotta think something else or I will end up skipping breakfast which is not really good. Looking at Sedap magazine (Indonesian recipe magazine) it gives me an idea what to have for breakfast this morning. It has been long enough I don't eat chicken porridge.

INSTRUCTION:

1. Porridge: Boil rice in the water, salt and bay leaves. Keep stirring until it is thick enough.
2. Broth: Finely pounded all the spices and mix them together. Stir frying them about 2 minutes or until you can smell the aroma or spices then put chicken and fry them together until the chicken half cooked.
3. Add water, cubes of chicken broth and little bit of salt. And boil them. When it is done, keep the broth in the separate bowl.
4. Fry the chicken until slightly brown and finely slices.
5. Served porridge with chicken broth, slices chicken, and garnish.

Padi Oat cracker is suitable to accompany this yummy porridge!

I shall smile............. and happy as my tummy is full. Nothing is compare eating comfort food. And I don't fell like wasting time in the kitchen for preparing breakfast as I see my son eat porridge like nuts!