Wednesday, November 24, 2010

Bacon Wrapped Wings

I did early this month but was busy to blog about it. I had bought the wings to make another dish but my husband called to informed that he won't be able to return home for dinner. Hence, I decided to make these instead and we can have it anytime. This is my son's favourite wings recipe because of the bacon. :P

I'm using low sodium streaky bacon here (which is what I have in the fridge). If you are using normal streaky bacon, do not include salt in your marinade.

  • 8 Mid Joint Wings
  • Juice of 8 Kalamansi
  • 1 1/2 sprig Rosemary, leaves only and chopped finely
  • 1 pinch salt
  • 4 slices low sodium Streaky Bacon, cut into 2

How to do it:
  1. Marinate the wings with Kalamansi juice, salt and chopped Rosemary for 1 hours.
  2. Leave some chopped Rosemary for later use.
  3. Wrapped 1/2 piece of bacon around the wing.
  4. Secure with skewer; soaked in water before hand.
  5. Sprinkle the remaining chopped Rosemary on the bacon.
  6. Grill in preheated oven at 200C for 25 minutes.
  7. Turn over wings in-between grilling.
  8. Serve with a squeeze of Kalamansi juice if you like.

Friday, November 19, 2010

Cream of Asparagus & Potato

I had been really busy this whole month and when I have some free time, I would rather play FB games than blog. Hence the lack of post. :P

I bought some really cute soup bowls and other crockery from the market today and they were quite a steal too. I bought this cute 'Pinocchio' bowl you see here for $3.50. That set the mood for cooking; with whatever I have in the fridge. :P

So asparagus and potato soup it is. The colours reminds me that Christmas is coming! :) Enjoy!

  • 250g Thai Asparagus, diced
  • 1 large potato, diced
  • 1 small onion, diced
  • 1.2 litre Chicken Both
  • 100ml Whipping Cream
  • Salt and Pepper to taste

How to do it:
  1. Cook asparagus, potato and onion in the chicken broth till tender but not soft.
  2. Either blend the vegetable soup in batches or drain the vegetable and blend.
  3. Return the vegetable puree to the broth.
  4. Whisk to mix well.
  5. Bring to a simmer and stir in the whipping cream.
  6. Season with salt and pepper.