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Philips Airfryer review and recipes

I believe anyone who has a moderate interest in cooking should invest in a Philips Airfryer. Just look at that incredible ratatouille dish I made in it! I’ve almost never been more proud of a dish I’ve cooked. Looking at this picture makes me beam with so much pride. Ah, how far I’ve come from not even being able to cook my own instant noodles barely a few years ago.

The Philips Airfryer is one piece of equipment that has completely changed the way I operate in the kitchen. In my opinion, it’s more than worth every single cent it costs because there’s nothing else quite like it in the world. It roasts, grills, fries, bakes, cooks and packs a real punch for its size. It’s ridiculously easy to use, such that even your 10 year old child can learn how to cook their own food under guidance, and the mess created is usually little to none. I’ve been raving about this appliance non-stop to anyone who steps foot in my kitchen and asks “What is this?” . I believe in sharing good things with the world. As an avid cook, I can tell you that the Philips Airfryer is pretty much a necessity if you want to save a helluva lot of time and trouble when preparing your meals.

Here’s why.

✓ Rapid Air Technology for healthier frying
Philips Airfryer’s unique Rapid Air technology enables you to fry, bake, roast and grill, the tastiest snacks and meals with less fat than a conventional fryer, by using little or no oil! Philips Airfryer with Rapid Air technology also creates less smell than conventional fryers, it is easy to clean, safe and economical for your daily use!

✓ Digital screen for easy control of time and temperature
With the digital touch screen you can control the time and temperature of your cooking in an easier and more precise way. Enjoy your favorite food, prepared at the right temperature and time for the best result!

✓ Smart preset button
Save the settings of your favourite dish so that next time, your meal is ready at the touch of a button!

✓ Versatile cooking
Not just great for frying, the innovative Philips Airfryer with Rapid Air technology also lets you grill, bake and even roast your favorite dishes for a one stop solution for all of your meals.

✓ International recipe booklet
This recipe book created by culinary experts gives inspiration for a variety of low-fat fried food that you can cook in the Philips Airfryer.

✓ Increased in power for faster cooking results
To indulge in your healthy dinners in lesser time!

In a nutshell.. Philips Airfryer’s unique design combines fast circulating superheated air, starfish design and optimal heating profile allows you to fry a variety of delicious meals in a fast, easy and healthier way without necessarily adding oil. The removable nonstick coated drawer and the food basket are dishwasher safe for easy cleaning. I’ve found that it does exactly what my oven does, but in a much shorter time span and way more effectively. For example, roasting vegetables to a nice crisp would take 35-45 minutes in my oven, but in the Philips Airfryer, it only takes 20 minutes! That’s practically half the time saved. We all know how slow the minutes go by when you’re starving and waiting for your food to be done, so this is a huge deal. I almost never deep fry food in a pan full of oil because I can’t stand the mess and having hot drops of oil splatter on me while cooking. I also do not like having to waste so much oil just to get one crispy dish. I can achieve perfectly crispy food without a single drop of oil used – that, is brilliant innovation right there. Cooking with the Philips Airfryer is a matter of putting your food into the machine, insert your temperature and cooking time, then wait for your food to be done. No fussing about.

I will soon be sharing two absolutely mouthwatering recipes done with the Philips Airfryer that will have you amazed at the things it can do. Although you CAN achieve these recipes with a standard oven (you will need to adjust the cooking duration, however), it’s a lot quicker with the Philips Airfryer.

The first up is a recipe inspired by one of my favorite Pixar films, Ratatouille – an adorable story about a little rat who had big dreams and a serious love for food! Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Ever since seeing the film 7 years ago, I’ve been deeply intrigued by this dish. I have never seen this being served at any restaurant in Singapore before, only once when I was overseas, so I decided to re-create the dish myself! I’m obsessed with the color palette of this unique dish and I think it would be big hit for any potluck or dinner parties simply because it looks so stunning.

Recipe: Ratatouille

Ingredients: (4 servings)

  • 1 white onion minced
  • 3 cloves garlic minced
  • 1 green zucchini, thinly sliced
  • 1 yellow zucchini, thinly sliced
  • 1 japanese eggplant, thinly sliced
  • half yellow capsicum, de-seeded
  • half red capsicum, de-seeded
  • 4 small roma tomatoes
  • 400g diced canned tomatoes
  • olive oil and balsamic vinegar for drizzling
  • mixed herbs (basil, bay leaf, thyme and parsley)

Directions:

  1. Roast capcisums cut side down in Philips Airfryer at 200 degrees for 10 minutes until nicely browned and tender. Let cool in a bowl with cling wrap over it. Once cool to the touch, remove the skin of capcisums, then dice them
  2. Add canned tomatoes, onion, garlic and capsicums to a 7″ round baking dish and roast for 8 minutes at 200 degrees, to reduce liquid content from tomatoes and meld the flavors together
  3. While that’s baking, toss your remaining sliced vegetables in olive oil, mixed herbs, garlic / onion powder (if you have it), salt and pepper to coat evenly, then start arranging zucchinis, tomatoes and eggplant in a circular even fashion around the tray
  4. Bake at 100 degrees for 30 minutes until vegetables are completely tender. If not soft enough, cook for a further 5-10 minutes at the same temperature
  5. Once vegetables are cooked to the desired soft consistency, finish off with 5 minutes at 200 degrees for a nice charring around the edges
  6. Serve warm with a good drizzle of olive oil and balsamic vinegar for extra flavor, add salt and pepper to taste

Voila! You have made ratatouille – just like the movie!!!

Delicate, subtle and earthy – three words I would use to describe this dish. It’s perfect as a side accompaniment to meat main courses or great just on its own if you want something light and healthy for dinner. Since I don’t have many (or any?) vegetarian recipes on my blog, I thought I’d do this one for our herbivore friends. If you’d like to take this dish to the next level, I’d suggest including sliced pieces of salami to give it a nice burst of smokiness & protein! The vegetables are tender and flavorful due to a varied mix. Perhaps it’s just my little obsession… but I find that drizzling truffle oil over any dish is always a good idea. If you don’t have truffle oil on hand, olive oil and some balsamic vinegar will do the trick to lift the flavors as well.

 

…Now I know, not everyone has the patience to thinly slice vegetables then arrange them in a pan and bake them until they’re tender. To most people, vegetables are not the main star on their plate. I get that. Ratatouille is definitely not an everyday recipe, nor will it suit the taste buds of everyone. You can save that for the special occasions. Next up, however, is something I can’t imagine anyone not liking!

Unleash your inner Martha Stewart with these Blueberry Lemon Muffins!

Now this is something I would not mind waking up to in the morning at all. I bought several punnets of blueberries because they were on sale, then realized…. I didn’t know what to do with them. I ate them with my cereal and fruit bowls slowly, but they were getting softer sooner than I was consuming them. So I decided to turn them into delicious breakfast / tea break muffins! I suppose you could use any other berry in replacement of blueberries, and it’s a great way to use up berries in the fridge that can turn overripe and moldy all too quickly.

Recipe: Blueberry Lemon Muffins

Ingredients: 12 muffins

  • 2 and a half cups of self-raising flour
  • half cup white sugar
  • half cup full cream milk
  • quarter cup vegetable oil
  • 2 eggs
  • one and a half cup blueberries
  • finely grated zest of 2 lemons
  • juice of one lemon
  • half teaspoon vanilla & lemon extract
  • brown sugar for sprinkling

Directions:

  1. Measure out flour and white sugar into a bowl. Whisk together.
  2. In a separate bowl, combine milk, oil, lemon juice, eggs, and flavored extracts.
  3. Quickly combine the dry and wet ingredients from the two separate bowls, then gently stir in whole blueberries and lemon zest.
  4. Spoon batter into muffin / cupcake molds, then sprinkle the top generously with brown sugar
  5. Bake at 180 degrees for 12 minutes or until golden brown

Give your boyfriend, girlfriend, mom, dad, best friend, brother, sister, child, husband or wife something like this to wake up to in the morning, and I’m sure they’ll love you even more than they already do. It’s warm… it’s moist… it’s leaking delicious juices and it’s definitely calling your name. This blueberry lemon muffin is indeed a seductress.

The sprinkled brown sugar caramelizes at the top, and the lemon juice & zest lends a fragrant, aromatic kick without being acidic or sour. It’s the taste of the start of a good day.

..Did I also mention your entire house will smell amazing?

I was curious to see how well the Philips Airfryer could bake as compared to a standard oven – to my surprise, there was no difference in texture at all, and nobody I fed these muffins to even attempted to guess otherwise! Evenly baked, moist and fluffy with a crisp top. Everything a good muffin should be. I’m not just impressed – I’m positively head over heels in complete love with the Philips Airfryer, and I’ve been cooking very regular meals with it at home. You NEED to try it out to experience for yourself this revolution of a product.

I hope you’ve enjoyed looking through the recipes I’ve shared today, for more ideas on how to use the Philips Airfryer in your home, check out my first post with 2 more recipes, or their official website! The direct link to the product page for the Philips Airfryer XL is here. If you’re an Instagram addict like me, there’s also delicious photos and recipes to discover at the #PhilipsAirfryer hashtag.

xoxo,
Jess

Mainland Egmont Cheese

Cheese is a staple in my fridge at all times of the year.

I always have to keep a healthy supply of it – ready to use whenever I have a craving or recipe that calls for it. It’s that practical long-lasting, easy-to-use ingredient that brings life to boring everyday ingredients, and quite often the center piece of many indulgent recipes!

With so many dairy & cheese brands in the market, which one do you automatically gravitate towards when shopping in a supermarket? Perhaps it’s their minimalist yet eye-catching colorful packaging, or just the fact that they’ve got a wide range of different and delicious cheeses available.. Mainland has been the brand that I’ve been purchasing and using for my home cooking since first discovering it a few years ago.



“Established in the pure and natural goodness of New Zealand, Mainland has been crafting premium specialty cheeses for over half a century. The cheese making tradition is retained and the process is never rushed. The slow natural aging of the finest cheeses give Mainland its unique rich and authentic tastes. Mainland cheese symbolizes craftsmanship, superior quality and authenticity.”

Of course you know where this post is going already.

I’m going to share with you two recipes you can re-create at home with Mainland Egmont! It has a semi-hard cheddar-like texture, with a slightly sweet and nutty flavor that is mild enough to suit most Asian palettes. An excellent choice for cooking and baking, Mainland Egmont melts smoothly, making it versatile for use in various recipes such as pastas, omelettes, savoury tarts, quiches, baked rice, and any cheesy recipe you can think of!

The first recipe I’m about to share is one I know a lot of you are going to love for its flamboyance and decadence. It’s also been highly requested in the past, and here you have it now!

Truffled Mushroom Risotto

Ingredients: (serves 3-4)

  • 100g grated Mainland Egmont cheese
  • 300g mixed mushrooms, sliced (I used portobello, white and brown button)
  • 1 cup / 200g uncooked, unrinsed risotto rice (short and fat grained)
  • 500ml chicken stock
  • 4 cloves garlic, minced
  • 1 medium white onion, sliced
  • 60 grams unsalted butter
  • 60ml white wine
  • 2 tablespoons olive oil
  • salt, black pepper, truffle oil / mousse to taste
  • optional: bacon or other meats of your choice for a protein punch

Directions:

  1. Sautee onion, garlic, sliced mushrooms together in a large pan until mushrooms release juices. Drain the mushroom liquid into a bowl, and set aside both solid and liquid contents separately.
  2. If you have a meat choice, cook it in the same pan, then set aside for later use.
  3. Using medium heat and 2 tablespoons of olive oil, toast the rice grains evenly for 2 minutes while stirring vigorously to make sure it does not stick to the pan or brown too much.
  4. De-glaze the pan with white wine. Once the wine has been mostly absorbed by the rice, add in chicken stock 50ml at a time, stirring constantly.
  5. Keep adding chicken stock to the pan a little bit at a time, always making sure to scrape through the bottom of the pan and to use medium heat. The stock will slowly but surely be absorbed by the rice. This should take around 500ml of chicken stock and approximately 20 minutes for the rice to cook thoroughly.
  6. Once your risotto rice is cooked to the right onsistency, stir in Mainland Egmont cheese, butter and cooked contents (mushrooms, onion, garlic and choice of protein).
  7. Serve immediately and garnish with more Mainland Egmont, herbs and truffle oil / mousse!

If your heat is too high, you run the risk of running out of stock before your rice is adequately cooked. If you run out of stock, you may use the mushroom liquid or some milk to substitute. The texture of good risotto should be thick, sticky and chewy. A firm bite, with no uncooked bits or overly mushy texture. If you have any soupy or burnt bits, you did something wrong.

If you like it simple, you could eat it like this on its own. It’s honestly more than good enough to. But what’s now good… could be turned great with just a few extra ingredients. And I like to go all the way. We’ve already got Mainland Egmont mixed into this deliciously creamy risotto, but because I’m a cheese addict, there’s no such thing as too much! ;)

The full package – with more Mainland Egmont, parsley, truffle oil / porcini mousse, spring onions for garnishing, bacon pieces and cracked black pepper. Magnifique!

Why pay what’s usually more than $25 per small serving in high end restaurants, when you can do it yourself at home with a little tender loving care over your pan for 30 minutes? I believe this is a dish that even amateur home cooks can attempt, as long as you don’t let the rice burn or overcook, it’s a simple process that simply takes up a bit of your time. There’s no particular science or skill involved.

The amazing thing about risotto is that despite how creamy it is, I didn’t have to add a thickening agent or cream to the rice. It’s the natural starches breaking down that gives it that signature sticky chewy bite. This is the sort of magical meal you’d cook for your boyfriend to convince him to marry you. One bite is all it takes! ;) As a person who cooks, let me tell you that the way to ANYONE’S heart is through their stomach!

A risotto ain’t nothing without good cheese. While some like to use parmesan for their risottos, I find parmesan a little strong for everyday dishes and in contrast, appreciated the subtle sweet flavor Mainlang Egmont offered. It was easy to grate because it’s semi-hard, yet at the same time, the cheese melded into the rice mixture effortlessly within seconds. Baking this cheese would be a dream!

Very soon, this theory will be tested and proven.

On days you don’t feel like you’re up to making risotto, you can also use Mainland Egmont in a 5 minute recipe. The kind of recipe you go to for the quickest lunch in the world, or when you need a fantastic side dish to accompany your mains! I’d also do this for an afternoon snack any day of the week. This time, I’ve grated Mainland Egmont into a finer and more delicate size because it will be sprinkled over a small surface area, this way, it will stick to the surface better!


Cheesy Cajun Corn On The Cob

Ingredients:

  • Mainland Egmont
  • Corn on the cob, de-husked
  • Melted butter
  • Cajun spice seasoning
  • Choice of herb – I recommend fresh dill, parsley or spring onions
  • Cracked black pepper

Directions:

  1. Prepare a baking dish, pre-heat oven to 180 degrees.
  2. Soak corn in cold water for 10 minutes prior to baking. Dry thoroughly, then lay on the baking dish.
  3. Brush melted butter all over corn, turning to cover the different sides.
  4. Pop into the oven to bake at 180 degrees for 15-20 minutes, or until you’re happy with how it looks. Some like it a little more charred, and others a juicier yellow piece of corn.. I like mine still juicy with nicely browned bits here and there.
  5. Remove from oven, immediately generously top the baked corn with Mainland Egmont, cajun seasoning and the rest of your garnishings, then eat while it’s still hot!

My idea of good corn. Melted butter, salt, and corn – yeahhhh.

My idea of EPIC corn.    …..YEAHHHHHHH!!!!

Look at that Mainland Egmont shamelessly lying seductively atop that juicy golden corn. They weren’t kidding when they said its usage is awesome for both cooking and baking purposes!

The cheese gives the corn a whole new dimension of flavor, amplified by the cajun seasoning which is a little spicy.. you have yourself a perfect combination that will have your taste buds positively break dancing in glee. I didn’t need to add any salt to this recipe because the cheese and cajun seasoning already contains enough. But of course, feel free to amend this any way you like to your own preferences. This will be a definite hit at dinner or potluck parties, when you need something easy to prepare that’s easy on the wallet, and everyone will be dying to know the recipe because you took an extremely ordinary ingredient and turned it into something pretty extraordinary! In that event, please direct them to this blog.. thank you. :P

Small in buck and effort, but huge on taste.

If corn is “just corn” to you, then you obviously ain’t never had something like this! Corn, will never be just corn again. You’re welcome.

Before I go, I want you guys to know that every single recipe I put up on here, I genuinely want you all to try because I think you’ll LOVE it, not because it is a promoted product. Like I said earlier, I’ve been using Mainland cheeses for years now – their full range includes Vintage, Tasty, Epicure, Gouda, Edam, Swiss and Gruyere cheese. Tasty is another one of my favorites!

I’d love to see you attempt these recipes. Remember to hashtag #mainlandcheese on social media if you do so I check out your yummy posts!

xoxo,
Jess

Air is the new oil with the Philips Airfryer

Cooking, is without a doubt, one of my favorite past-times!

Not only is it a hobby or interest of mine, but an actual way I sustain life. I know not many people in Singapore around my age group cook a lot, but I’ve been actively cooking since I was 19 because I believe in the importance of home cooked food. Ever heard of the saying.. A family that eats together, stays together? That’s proven to be true for me! Cooking at home is just so much better than dining out sometimes, in terms of both quality and pricing! It may not necessarily compare to the best restaurants in the world, but what could be more heartwarming than coming home to a lovingly home cooked meal at the end of the day? Only when I started to take a real interest in cooking did I actually start appreciating food properly! So much planning & consideration goes into a good meal. From the prep work, to the actual cooking process, and then finally presentation. 
Having said that, while I enjoy whipping up home cooked meals, there’s nothing I love more than a fuss-free dish. Time is precious, time is money, something you can never get back no matter what you do. So when there’s a smarter, easier and heathier option to cook food with the Philips Airfryer, there’s no reason why I shouldn’t be taking full advantage of it!!!
I was first introduced to the Philips Airfryer at Cookyn Inc, where we had a cooking challenge going on that day, and that was to use the Airfryer to whip up intermediate food dishes for judging within a certain time limit!

While listening to the nice people at Cookyn Inc talk about the product, we were fed appetizing quiches made with the Airfryer!

Both MissTamChiak and I were competing against each other to guide our respective teams towards victory. Maureen and I have known each other personally prior to this event, having gone overseas together once before, so thankfully it was a very friendly competition! 

My team hard at work to create recipes they’ve never even seen before that will hopefully impress the judges! Thank you to my very game friends, Xavier, Peggy, Byrne and Sam for joining me in this activity. I know I have your support in everything I do!!! Nawww.

While anxious to win, we did not let that get in our way of having fun the whole time.

Look at what my pal Byrne carved out with a little knife to earn some brownie points in the presentation department!

Turns out the Airfryer is amazingly convenient and easy to use, my friends who don’t even cook ended up churning out dishes so tasty, I would’ve sworn they were restaurant quality had I not seen them prepare it from scratch before my very eyes!! I am SO proud of them, and the rest of my team! They showcased good teamwork and impressive learning skills, resulting in these beautiful dishes:

The Airfryer was used for every thing you see above: grilled eggplant, roasted chicken, baked gratin and even dessert – cherry pie!!!

I was honestly blown away.

Although we did not win the 1st Prize despite our best efforts, we did receive nice consolation prizes from Philips, and I speak for everyone when I say we had a jolly good time regardless of the outcome! I also got to bag home the Airfryer at the end of the day, much to my delight.

I started imaging and thinking up all the different types of food I’d make with this genius machine as soon as I got home.

Meaningful Innovation with Air
The Airfryer emits hot air from the top which is circulated rapidly and evenly within the device to cook the food. At a temperature of up to 200C, the air moves quickly and forcefully within the device, adding a perfect crisp to the exterior of foods being cooked.
With the unique star-shaped design of the base, the heat is propelled, guaranteeing a fast and even cooking session to deliver deliciously fried food that has reduced fat and oil content. Powered at 2,100W, the Philips Avance XL Airfryer HD9240 is now 30 percent faster.

Some of the notable highlights the Philip Airfryer boasts include:

Rapid Air technology
Airfryer’s unique Rapid Air technology enables you to fry, bake, roast, and grill the tastiest snacks and meals with up to 80% less fat than a conventional fryer! Its unique combination of fast & precise circulating superheated air, starfish design, and optimal heating profile allows you to fry a variety of delicious fried foods in a fast and easy way with no oil**. With Rapid Air technology you also get less odors than traditional frying, making it is easy to clean, safe and economical for daily use!

Digital touch screen
With the digital touch screen you can control the time and temperature of your cooking in an easier and more precise way. Enjoy your favorite food, prepared at the right temperature and time for the best result!

Versatile cooking
Not just great for frying, the innovative Philips Airfryer with Rapid Air technology also lets you grill, bake and even roast your favorite dishes all in one

1.2kg cooking capacity
1.2kg Capacity to feed up to 5 people. Now even larger families can enjoy the Airfryer experience with an additional 50% extra capacity

International recipe booklet
This recipe book created by culinary experts gives inspiration for a variety of low-fat fried food that you can cook in the Airfryer. It also introduces you to recipes that showcase the versatility of the appliance so that you can grill, bake and even roast food healthier, quicker and more conveniently.

Let’s see how it fares in my own kitchen, shall we?



Recipe: Baked Portobello Mushroom Bites

Ingredients: (2 servings)

  • 4 large portobello mushrooms de-stemmed
  • A bunch of spinach leaves
  • A handful of diced onions & garlic
  • Sundried tomatoes / minced bacon or sausage bits (optional)
  • 80g mozzarella or tasty cheese

Directions:

  1. Stir fry the diced onions, garlic, spinach leaves and your optional meat (bacon / sausage bits) together over medium heat in a pan until the spinach no longer oozes water and meat is cooked
  2. Lay out the mushrooms on the airfryer grill, salt & pepper the mushrooms then top with ingredients previously cooked in pan
  3. Finish off with a generous sprinkle of your favorite cheese
  4. Bake in Philips Airfryer for 8 minutes at 180 degrees or until mushroom is cooked (timing depends on size of your mushrooms)

And there you have a simple homecooked meal whipped up in only 15 minutes, including prep time!!

Leave out the meat bits for a vegetarian version. I would advise to go easy on the salt because the cheese and sundried tomatoes already provide some sodium content.

The portobello shrooms are still juicy and tender. The cheese is all melted with some crisp edges. The spinach and other ingredients remain soft and at the perfect consistency. Perfect. How easy was that?

To get that beautiful color on your baked cheese, just add a dash of paprika powder to achieve the same effect! I guess I could make this with a traditional oven, but then I’d have to wait for my oven to pre-heat, prepare an extra baking pan lined with baking paper.. and probably bake it for 15 minutes instead of 8 minutes in the Airfryer. All those extra minutes I save will add up to be a significant amount of time over days of cooking! Although some people recommend that you preheat the Airfryer, I have not found it to be an important step. It heats up very evenly and ridiculously quickly, that it makes no big difference whether you preheat it or not.

Inspired by the chicken dish we made at the Cookyn Inc event, I wanted to grill some at home too!

The outcome was absolutely stunning.

Even though the chicken steak was pre-marinated, I added NO oil, but the airfryer worked its magic so all of this glistening glorious madness is natural fat aka chicken jus from the meat itself! Look at the beautifully charred bits on the side!!! 12 minutes at 180 degrees. Just pop the chicken in, then take the chicken out. I can honestly say that to achieve this with a conventional grill or an oven would not be an easy task at all. But the Airfryer did it so effortlessly. I. am. sold. (and smitten.)

So we know the Airfryer is good at baking, roasting, grilling etc. But just how good is the Airfryer at, well…. frying? Would my fries still be sinfully crispy and addictive?

To complement my chicken, I decided to test how well the Airfryer would cook my waffle fries. Which are, by the way, the king of fries to me. I never say no to them.

And I definitely did NOT say no to this.

Crispy? Yes. Delicious? You betcha. Did I have to get splattered by a pan full of hot oil to enjoy this texture of fries? NO!

I would be lying if I said it tasted exactly the same as a deep fried version. That would be factually incorrect, anyway. It’s much crispier, and without the greasy taste. It works well for most fried items. If you want the taste of oil so bad, nothing’s stopping you from pouring some truffle oil into a bowl and then shaking your fries around to thinly coat them. No more patting fried food in kitchen towels before serving to drain unhealthy excess oil because it’s just guilt-free pleasure from now on.

Mmmm mm. Look at my tantalizing meal prepared entirely with the Airfryer, waiting to be devoured! All in all, it took me less than 30 minutes for this plate of yummyness.

I can see why the Philips Airfryer is so highly raved about! It has proven itself to be convenient, quick, easy to use and most importantly to me, improve the quality of my food and life by making it easier. I am most impressed by its versatility because it does what my grill, frying pan and oven can do, but better and quicker. There’s endless food possibilities to be explored, and hassle is kept to a minimum for your maximum enjoyment.

To learn more about the awesome Airfryer or other Philips gadgets, why not check out their range of appliances and products here? If you’re not entirely convinced yet, perhaps these reviews by other users will seal the deal. For a more visual understanding of what the Philips Airfryer can do, watch some intriguing demonstration videos of the product live in action via this link.

Thanks Philips for revolutionizing the way I cook at home! Goodbye grease, and hello to tasty, healthier air fried dishes at home!

xoxo,
Jess

Recipe: Pork Belly Kimchi Stew

You know what I love eating on a cold, miserable rainy day kinda evening?

Kimchi stew. It makes any rainy day instantly okay. But of course, if it’s cold and miserable outside, you won’t want to leave your comfortable, dry house. …So, I didn’t. I stayed home and made my own kimchi soup / stew instead and boyyyy, was it good! Too good not to share. First off – I am not very knowledgeable about Korean food, so this may not taste like the best kinda authentic stuff, but it’s damn well good enough for me, and I reckon I have pretty high (or snobbish, depends how you look at it) standards for food so I urge you to give this a go.

My favorite Korean foods are the BBQ meats, seafood pancake, and of course.. kimchi stews! Unfortunately, kimchi stews are quite pricey if you order it in a restaurant, and I never understood why. Soups must be one of the easiest and cheapest foods to cook at home. I love making soup. I love it even better when it’s hot and spicy kimchi stew! There’s something about kimchi that’s very appetizing. It’s crunchy, chewy, spicy, sour, and almost a little sweet… literally a burst of flavor in your mouth.

I felt compelled to share this recipe, because literally anyone can make it. I always hesitate to post recipes that are too complicated. For this pork belly kimchi stew, even a hopeless cook in the kitchen could throw these ingredients together in a pot, then magic happens!

Ingredients (4 serves):

  • 500g kimchi, with juice
  • 300g sliced tofu, firm or soft to your preference
  • 200g golden mushroms / your favorite asian mushrooms
  • 300g thinly sliced pork belly / you can replace this with, or add on beef slices or chicken meat
  • half a medium onion, sliced
  • 1 tom yam stock cube
  • 1 chicken stock cube 
  • 1 liter of water
  • a splash of sesame oil, black pepper & spring onions for garnishing
  • steamed rice or instant noodles to your preference

Directions: 

  1. Bring a medium pot filled with 1 liter of water to a boil, then pour in the kimchi, onions, tom yam and chicken stock cubes while stirring, then let the soup simmer on low heat for 5 minutes.
  2. Taste test your soup at this point. If desired, water can be added to dilute the taste, or the soup base can be left to boil for a further few minutes to intensify the flavors. Kimchi stew is known for its very strong flavors.
  3. Once satisfied with the soup base, add into the pot your mushrooms, tofu and meat, cooking on medium to high heat for another 3-5 minutes, or until meat is properly done.
  4. If eating with noodles, I recommend turning OFF the heat, then adding your instant noodles to the pot, as it will cook very quickly and will continue to cook through as you are serving & eating it. Soggy noodles are awful, so be very careful with not overcooking them.
  5. Serve your kimchi stew very hot in a stone or thick bowl if you have one, and don’t forget to add your garnishing on the top! 

It’s such a simple recipe, but it’s the classic and fuss-free ones like this that I find myself going back to time after time. When you cook often enough, it’s not about what’s the best meal you can whip up for your taste buds…. it’s more like, “what delicious thing can I create with leftover ingredients in the fridge”, or “what if I only have 30 mins to prep and cook?!”  

I do like eating my kimchi stew with al dente instant noodles instead of rice, however, it’s important to note that if you’re having it with rice, you would want the soup to be thicker and more heavy on the flavors than if you were to be eating it with noodles. I used golden / enoki mushrooms, but really you can also add in shiitake mushrooms, shimeiji mushrooms and it’ll be absolutely wonderful. I just used whatever I had on hand that day, and that’s my style of cooking. If I had more meats, I would’ve also thrown in some chicken sausages and other random ingredients in there too.. have you heard of a Korean army stew before? ;) I like that concept of “anything goes”.. into this pot of soup. If you like it more spicy, throw in some cut chilli, and if you like it really sour like my boyfriend does, I recommend you adding vinegar for that extra acidic kick. I followed the recipe I’ve given above without adding anything extra, and I loved it the way it is. You can really decide to include, or omit any ingredients to your own liking for soups like these, because they’re so easy to handle and adjust!

There you have it: your own soul warming pot of kimchi stew!

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P.S – It’s come to my attention that some people have been re-posting or re-distributing my recipes online without my permission. This is quite dismaying to learn of. I only post original recipes from trial and error ways in my own kitchen, and I work hard to bring you guys interesting content for your enjoyment. So I hope you’ll have enough respect, or morals, to include a link back to this blog / post or insert due credit when sharing my stuff online. Thank you!

xoxo,
Jess

Recipe: Mac & Cheese and Deli Sandwich by Perfect Italiano!

I love cheese. Cheese loves me.

If you don’t like cheese at all, there’s a chance we could never, ever be friends. Just like how I can’t understand why some people do not like fluffy bunnies. Cheese and bunnies are life.

I can almost never say no to something that has oozy melty cheese all over it. It is my ideal #foodporn. I don’t really take much of the stronger stuff like blue cheese or even parmesan, I definitely do not eat cheese on its own with a glass of wine, but I DO like it when it’s paired properly. For example, blue cheese in a gourmet burger or parmesan on bread or pasta! Yum.

As with any avid cook, I have my favorite brands for the choice of ingredients that I use in my home cooked meals, and today’s star of the post is… Perfect Italiano!

Perfect Italiano is a cooking cheese brand that adds simple Italian flair to everyday family meals! My most used product from Perfect Italiano is their good ol’ traditional Mozzarella cheese. They have both the grated version and the block version, for the recipes shown I used the block version. It has a soft, stretchy texture that’s wonderfully stringy when pulled apart, which makes it the ideal cheese to use for many different dishes because it can be baked, made into sauces, or just out of the packet, sliced.  Even people who don’t normally like cheesy foods can enjoy a good mozzarella dish thanks to its subtle, creamy flavor. With this awesome cheese, imma show you guys how to create two delicious dishes you can enjoy & share with your family and friends!

First perfectly cheesy dish from today’s line up: Baked Mac & Cheese!

Ingredients (serves 4):

  • 300ml full cream milk
  • 200g sausages, chopped (any you like, I used chorizos)
  • 50g bacon, chopped (optional, or substitute with more sausages)
  • 220g cherry tomatoes, halved
  • 160g spinach leaves
  • 3 cloves garlic, minced
  • 1 small / medium onion, diced
  • 300g macaroni pasta (or other short pastas like penne, fussili)
  • 2 tablespoons plain flour
  • 2 tablespoons butter
  • 250g Perfect Italiano Mozzarella, grated
  • A handful of breadcrumbs 
  • A handful of Perfect Italiano Perfect Bakes

Directions:

1. Boil the pasta with a pinch of salt and a drip of olive oil until 95% cooked. Texture should be slightly undercooked or very al dente, because further cooking will be done in the oven later on. Rinse with cold water, toss with a tablespoon of olive oil and set aside.

2. Sautee the onions & garlic in a pan with some butter or cooking oil for 2 minutes.

3. Add the spinach leaves, cherry tomatoes, bacon and sausages and then stir fry on low heat until bacon and sausages are about cooked. It doesn’t matter if the meat is still a little pink. Empty your cooked contents into a deep large bowl.

4. In the same frying pan, melt 2 tbsp butter under low heat until it turns liquid. Immediately add 2 tbsp plain flour to butter, and stir constantly.

5. Once flour is dissolved, pour in milk and grated Perfect Italiano Mozzarella, continue stirring with gentle heat until cheese sauce becomes thick and smooth. Remove from heat once cheese sauce is of the right consistency to prevent overcooking. 

6. Combine cooked contents, pasta & cheese sauce together! At this time, do a taste test and add salt & pepper to your own preference. Pour into oven-safe baking dish.

7. Sprinkle top generously with Perfect Italiano Perfect Bakes, and breadcrumbs. If you have paprika, put some of that on too, for a perfect golden color after baking!

Perfect Italiano Perfect Bakes is a full-flavoured Cheddar blend with a little Mozzarella for stretch and Parmesan for bite. This special blend does not turn oily, and bakes to a delicious golden brown crust. Since I can’t resist melted cheese, it only made sense to complement my Mozzarella from Perfect Italiano with Perfect Bakes on top.

8. Pop the dish into preheated oven of 200 degrees, & bake for 10 minutes to finish off!

..Ready for some oozy gooey food porn?!


Now that is one very pretty bed of mac & cheese. Imagine laying that down on the dinner table for your family to tuck into! I’m sure you’ll be their favorite person in the house. Yes, I am my own favorite person in my house.

Check out that perfect crust on the top.. *content sigh* Thanks to a thin layer and of course, Perfect Italiano Perfect Bakes! (and paprika, it does wonders for color)

I’ve switched things up quite a bit by adding spinach, cherry tomatoes, bacon and sausage meat, making it a very substantial meal. I know the classic mac & cheese doesn’t have all these extra ingredients, but trust me when I say you’re never going to look at plain mac & cheese again after having this awesome version!

After all… what’s there to complain about? The yumminess factor just increased exponentially. Look at it just overflowing with wonderfully stretchy Perfect Italiano mozzarella. My kinda happiness. It is one of my favorite pastas to make for myself and dinner parties, and there is NEVER any leftovers!

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If you’re looking for an easier, fuss-free (and healthier) option to use Perfect Italiano Mozzarella to make a meal for your family, I’ve got you covered too!

This Deli Sandwich is totally simple, and something busy people or amateur cooks will have the time + skills to prepare, because everything will take less than 30 minutes.

Ingredients (serves as many or as little as you want it to):

  • Sliced whole grain bread
  • Sliced tomatoes
  • Sliced ham (your favorite type, smoked salmon would work too)
  • Sliced avocadoes
  • Lettuce (or any salad leaves you like)
  • Mayonnaise or other dressing if you don’t like dry sandwiches
  • Perfect Italiano Mozzarella or Perfect Italiano Pizza Plus
  • A knob of butter

Directions:

1. Butter the bread slices & sprinkle with garlic / onion powder if you have some at home (optional)

2. Load on plenty of Perfect Italiano Mozzarella or Perfect Italiano Pizza Plus into a heaping pile on top of your bread slice! I used a mixture of both! It may look like a lot, but it melts down to a pretty reasonable amount. Or maybe I’m just crazy.
3. Pop the bread slices into a preheated oven at 200 degrees for 6 minutes, or until cheese is completely melted. 

4. Once the bread slices are out, you may start assembling your sandwich! I like displaying my top bread slice with the melted cheese side up for extra yumminess factor.

Easy as 1, 2, Cheese!

Tell me this doesn’t make you salivate.

…Liar!

I’ve garnished mine with a cherry tomato on top, held in place with a toothpick through my sandwich. This would be an ideal lunch for people on-the-go, because you can quickly make this in the morning and bring it to work!

A balanced meal that was ridiculously easy to prepare. You’ve got your carbs and fibers, vegetables, protein, vitamins and dairy all on one plate.

For more Perfect Italiano meal ideas and suggestions / recipes on how to use their cheeses in your everyday home cooking, check out their website here

If you do try any of my recipes (they are original!) please do tag me on Instagram at @shiberty #shibertycooks, and also tag #perfectitalianosg so that we can view your successful dishes! ;)

Happy cheesing!

xoxo,
Jess
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