Welcome to my flog (food+log). In these pages you would find an array of dishes which I'd learned from great chefs the likes of Jamie Oliver and David Rocco among others, and dishes which I've invented or re-invented out of inspiration, observation, even in the moment of depression throughout my life. I'm not a chef by profession nor have I undertake any formal learning in the art of cooking and culinary, but cooking has been my whole-life passion and it is my way of showing my love to my friends and family. I think of it as the most sincere expression of tender and loving care one can show towards their loved one. Drop in your thoughts, ideas and perhaps other great recipes you might want to share. Always remember, cooking is not rocket-science and certainly not just for women. Go with your instinct, with what you like and enjoy the process. Never worry about precise measurement, when you feel its right, you'll get it right. |
  narien "I cook; therefore I'm hungry" These are the great chefs who inspire me and my cooking.. 
My cooking guru 
My Italian Godfather 
When you need "No Reservation" 
Hot huchie mama!!  
 
          Previous recipes/postings are available by clicking bold numbers on the archive calender below.
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Parmesan chicken
Chicken and cheese. Two of my favourite when combine together creates the most explosive taste you can have in your mouth. This dish is so fantastic, I can warrant that if serves to guests on any party or get together, they would fight for drippings, every last crumb! Though I don't really regard this dish as a meal on its own, it is still a wonderful dish to have as a light dinner (could a meal involving chicken considered as light?) or maybe as snack while watching your favourite DVD's. I would always serves this dish with simple pasta with butter/oil sauce since I wouldn't want the pasta to overshadow the chicken which is the main star. Ingredients (Serves 4-6) a clove of garlic, minced 150 g of butter (preferably unsalted), melted a cup dried bread crumbs a handful or more freshly grated Parmesan cheese (depend on how cheezy you want your chicken to be) 2 tablespoons of fresh parsley, chopped 1/4 teaspoon of salt a large pinch of dried mixed herbs (oregano, rosemary, thyme, etc.) salt and freshly ground black pepper a kilo of skinless, boneless, chicken meat, cut into small pieces Preheat oven to 230 dg C. In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, and the dried herbs. Season well with salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. Place coated chicken pieces on to a baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake for 15 minutes, or until chicken is thoroughly cooked with the juices visible. Don't be alarmed if the chicken seems to be much more browned on the bottom side than on the top since the bottom side had direct contact with the surface of the baking dish. Serve immediately. 
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