Posts tagged ‘food’

Luna’s Ultimate Baked Potato Soup


I love potatoes, I like potatoes in salad, mashed, Au gratin, soup, baked, fried, scalloped…etc. They make great side dishes, main dishes…. you name it!

I would like to share with you my famous baked potato soup recipe, anyone who savored it loved it, it can be served as a main dish because its so filling and flavorful. It’s simple to make as well, try it:):


If you’re cooking for two:

Potatoes (2 large potatoes)
Turkey or beef bacon(3-4 strips)
Garlic powder
Half a stick of butter (or low fat margarine)
Veggie oil (I prefer Canola oil)-for frying the bacon
2/3 tablespoons of flour
Milk (full cream-2 cups)

Begin by dicing the potatoes into little ½ inch cubes and boiling it in water for 15-20 mins with a little salt
Slice the bacon into little squares, fry in a little oil and set aside
5 mins before draining the potatoes make your soupy sauce:
Melt the butter until it sizzles (do NOT let it
Add the flour and start to whisk- do that for about 2
minutes to ‘cook out’ the flour taste
Add milk a little at a time, until you get the smooth,
velvety texture that you want.
Keep whisking (DO NOT let it get chunky)
At this point, you can add a pinch of salt, pepper or powdered garlic
Drain potatoes and add to mixture
Keep stirring for about 3 mins
Serve soup and sprinkle bacon on top first, then add parsley and grated cheddar cheese, anything you can make it into!

PS. In case you haven’t noticed, the ingredients for the sauce is relatively similar to Alfredo sauce used for pasta and ravioli, I’ve always favoured Alfredo to Marinara (i.e people know them as white and red sauce), I figured it could work as a soup too, so I tried it out and came up with good results:)


December 27, 2007 at 7:35 pm 3 comments

empty promises cake


I’ve always had a love-hate relationship with the kitchen in the past, but over the past year I have found the kitchen a place of true serenity. This recipe was born from my recent awareness that everything is not what it seems at first, at a glance, this cake looks like a chocolate treat at first, but the deception lies within… it’s really vanilla in disguise!

3 cups sifted cake flour
1 tablespoon baking powder
6 tablespoons butter
1-1/2 cups sugar
1 cup milk
2 teaspoons pure vanilla extract
6 egg whites

Preheat oven to 325. Grease and line 2 9-inch cake pans with parchment.

Sift together flour and baking powder. Set aside.

Cream butter and sugar until light and fluffy.

With a mixer on slow speed, add flour mixture to the butter mixture,
alternately with milk. Beat after each addition. Beat in vanilla.

Whip the egg whites until stiff but not dry. Fold them into the cake batter gently, making sure not to over mix. Pour into prepared pans.

Bake for 25 – 30 minutes or until a tester comes out clean. Place cake pans on cooling rack and allow to cool completely before removing from pans.

This is mummys home-made topping:

2 tbsp pure cocoa powder (adjust to taste)
1 stick butter(or you can use low fat margarine)
1 cup of double cream (qish6a)
1 x 400ml can sweetened condensed milk

In a pan on low heat, mix in all 4 ingredients, the cocoa butter depending on how dark/bitter you want the icing to be, use a whisk and continuously whisk until smooth but not too runny, the consistency on the above cake was acheived by boiling the mixture for 2 minutes, keeping the whisk going ALL the time! Otherwise you’ll end up with a mixture of spoilt icing and a pan full of burnt milk!

Ice the cake after it has cooled completely… and dig in!


 I, on the other hand, am what I seem on the outside.. I’m not a chocolate covered vanilla cake.I’m a  fruit jelly:)

December 21, 2007 at 8:47 pm Leave a comment

how to keep lettuce fresh



Don’t know if any of your face this problem but I do and I found a solution for it! I love my greens, I have them everyday, I could probably consume a head of lettuce in the duration of 5 days…if only it lasts that long, by the 3rd day its all soggy and bleh. I found some tips online on how to keep them nice and crisp:

1. Get Fresh – Buy the freshest lettuce you can from a farmer’s market or a grocery store you know that typically has good produce.
2. Keep it cool – Set your refrigerator and produce drawer temperature and humidity controls correctly. You don’t want your refrigerator temperature set low and the humdity high or your lettuce will “sweat” and get soggy, especially if there is water from the leaves already pooling in the produce bag. Likewise, if you have the fridge set to the coldest setting, and the humidity set too high or the leaves are wet, your lettuce will frost (which is equally as tragic!).

3. Wrap it Up – If you buy iceberg lettuce (which I don’t really advocate since it is has zero nutritional value), simply wrap it in a moistened paper towel as soon as you get home from the store and place it back in the plastic bag before storing it in the drawer. The really absorbent kind of paper towel works best.
With leafy lettuce greens like romaine, red leaf or green leaf lettuce, you can follow the same process. I have found though that it is better to remove leafy greens from their plastic bag and pat the leaves dry with a paper towel before storing them if they are wet from the produce sprayer at the store. Squeeze the water out from the paper towel and wrap the head of lettuce up. Place the wrapped head of lettuce back in the bag and in the produce drawer.

4. Room to Breathe – Store your lettuce in your produce drawer with plenty of breathing room. Leaves can be easily bruised if you have lots of other vegetables crammed in with the lettuce.

5. Water in the Bag? – As soon as you see water pooling up in your the produce bag of lettuce, drain it out if you your going to only use part of the lettuce and storing the rest for later use. Water pooling in the bag can be a sign that your humidity setting is too high, so just keep an eye one it and make adjustments if you notice this happens often.

6. Storing Leftover Salad? – Lay a damp paper towel over the top of the salad and cover the bowl with plastic wrap or a tight fitting lid.

Kitchen Tip: To save time in the kitchen, wash and tear your greens and make a big salad “base” that you and pick off for a few days during the week. Since you’ve already made a salad base, changing up the basic salad with different vegetables, chicken, tuna, fresh herbs, etc. is a snap!

December 20, 2007 at 11:25 pm 2 comments

don't you just hate it when it's too late to add the eggs?

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