Saturday, February 5, 2011


Last night me and Stephy decided to make a wonderful chicken bowtie pasta, chocolate dipped strawberries and pavlova infused with fruit custard for dessert.
The pasta came out fantastic, I was pretty happy with it except I overcooked the pasta a tad. Pasta should always be al dente. Anyways I received lots of compliments, so I'm gonna go ahead and write down the recipe =)
What you Need:
Chicken Bowtie Pasta

5-8 Garlic Cloves
1/2 Onion
Olive Oil
Chicken Fillet
Sundried Tomatoes
Seasoning Blend
Parmesan Cheese
Bowtie Pasta

Start with dicing fresh garlic cloves (5-8) and half an onion. Heat some olive oil on low heat and once hot, add the garlic and onion. Simmer until golden brown and proceed to add in sliced chicken. As chicken cooks start to add salt, pepper, rosemary and seasoning blend. Continue to sautee the chicken and add a bit more olive oil. Once chicken is ready, add in sliced mushrooms as well as 1/4 cup of sundried tomatoes. Wait till mushrooms are golden brown and bring pot to a simmer.
In different pot cook pasta. Wait till water boils, adding some salt makes it boil faster. Once pasta is ready, drain and pour into pan with chicken and olive oil.

Mix the pasta and chicken, adding a bit more olive oil, dashes of rosemary and salt as necessary. Finally, mix in parmesan cheese, freshly grated is even better but bottled will do the job too.
Lastly, enjoy with a glass of white wine surrounded with happiness, friends and family.


As for the pavlova, it's relatively easy but I made the mistake of turning the heat a bit too high. The trick is to keep the oven at around 200-250 and leave the mix in the oven for 60-90 min. My pavlova ended up golden and it folded in =/ It still came out delicious but today I'm going to adjust some things.

Firstly, you need about 4 eggs with just egg whites. KEY: Let egg whites come to room temp. before mixing, for at least 10-15 min. This helps them achieve the soft peaks and become fluffier =) I will be doing this today. Then mix in one cup of sugar, one tsp at a time. Continually, mix the sugar in. Add in a tsp. of cornstarch and a tsp of vanilla extract as you whip. Electrical hand mixer is easiest to use and keep whipping until the egg whites are super shiny and fluffy.

Place the egg white mixture in either muffin molded pans or pie pan for a larger pavlova. Put in the pans in the pre-heated oven and leave for about one hour. Make sure the egg white mixture still stays cream colored, if it starts to brown, turn the heat down. Wait until the mixture has become hardened.

Once the mixture is hardened, take out and let cool. In my case, I added a vanilla custard infused with fruits in the middle. You can just use a vanilla pudding and add some fruit cocktail.

For the sauces, I mixed strawberries with blueberries and passion fruit drink. I also made a mango sauce with mango pulp, passion fruit drink and leftover fruit cocktail. You can add more sugar if necessary but the fruits have a lot of sugar in them already and the taste comes out wonderfully.

Finally top the pavlova with diced strawberries and blueberries, drizzled with the two sauces along the edges

Use the leftover egg yolks for a delicious creme brulee or an egg yolk mask.
Mask: add a tsp of honey, tsp. of olive oil and 2 egg yolks. Make your face feel refreshed and treat yourself to a tasty treat at the same time =)))

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