Wednesday, September 10, 2008
Ahhh...my attempt at making Swedish Cinnamon Rolls...found this recipe in the Ikea brochure I got in my mail...the recipe really turned out well...it was so so soft and so so cinnamon-ny...Delicious...I think most of everyone would have already tried out this recipe...at least I think everyone has got Ikea brochures sent to their mailbox...well if you don't have the recipe do let me know I'd be happy to share...These cinnamon rolls are perfect even without icing...I never like things too sweet so these are just perfect to my taste...I even think that they are as good as Cinnabon or St. Cinnamon...they are good even without icing! So forget the icing...I added some walnuts to my cinnamon rolls...the recipe din mention anything bout adding nuts but I just took the liberty to and wahh laaa...the combination of cinnamon and walnuts...yummy yummy yummy...a good breakfast to take to the office...
Sunday, August 10, 2008
a few dash of extra-virgin olive oil
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 cili padi, finely chopped
a dash of paprika powder
a handful of finely chopped parsley (instead of getting the flat leaf parsley, which can be slightly expensive do use the chinese parsley which you can get from the morning market)
1/4 pound spaghetti (or however much that you can eat), cooked to al dente
1) Heat a pan (or a wok) on medium low heat and drizzle in the extra-virgin olive oil. Add in the garlic, crushed red pepper flakes, finely chopped cili padi and paprika powder to oil. Toss them around until fragrant while maintaining low heat. Toss the al dente spaghetti into the pan together with the chopped parsley. Season with the course salt and serve with some garlic toast and salad of your choice.