Hello Everyone,
Baby and I had a rather fruitful National Day because we embarked on #CookForFamily round two! Seriously, we just couldn’t get enough of cooking for our family members and hence, Baby and I decided to cook for my family members this time round.
Similar as our first round of #CookForFamily, our theme this time round is also Western. Hence, we planned and cooked a 4-course meal for them.
National Day Family Dinner Menu
Appetizer: Salad served with Thousand Island Dressing
Soup: Campbell’s Alphabet Chicken Soup
Main Course: Black Pepper Chicken Chop
Dessert: Strawberry Cheesecake
As it was our first time doing a new dessert; that is, Strawberry Cheesecake, we decided to prepare this first so that we will have some contingency plan if things didn’t went well.
Strawberry Cheesecake Recipe
1 Packet of Digestive Biscuits [300g]
2 Boxes of Strawberry-flavoured Jelly Powder
120G of Butter
250G of Cream Cheese
10G of Gelatine Powder
50G of Sugar
450ml of Hot Water
250ml of Cold Water
25 Strawberries
10-inches Square Baking Tin with Removable Base
First, we crushed the digestive biscuits into very fine bits. You could either use a blender or your hands to do that.
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Then, heat up the butter over low flame and mixed the melted butter with the fine bits of digestive biscuits.
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Once that is done, lay the fine bits of digestive biscuits in the square tin and even them out flatly on the base of the baking tin.
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The result should look something like this
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Following which, pour 200ml of hot water and mix it with the gelatine power and sugar.
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The result should look something like this
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Once done, pour the cream cheese into the mixer and mix it thoroughly.
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When its well-mixed, add the [gelatine sugar solution] to the mixer and mix it well.
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Your end result should look something like this
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When done, pour the mixture onto the layer of evenly-spreaded digestive biscuits.
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Then, leave it to chill for an hour or so.
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While waiting for the mixture to cool, prepare the strawberries. Because it was National Day, we had heart-shaped and star-shaped strawberries.
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When done, take out the mixture from the refrigerator and lay the strawberries neatly.
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Leave the mixture in the refrigerator to chill once again. Meanwhile, prepare the jelly solution by mixing 2 boxes of strawberry-flavoured jelly powder with hot water.
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The end result should look like this. Make sure there are no lumpy texture and that the jelly solution flows smoothly.
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Then, take out the mixture from the refrigerator and gently pour the jelly solution over the top layer; ensuring that all the strawberries are covered.
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The result should look like this.
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Once done, leave it to chill for another hour or so and when its fully done, the final product will look like this.
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As for the soup, main course, and appetizer, I won’t be putting up any recipe for it [unless anyone requests for it] because they are pretty straightforward.
Here’s a picture of the appetizer without the Thousand Island Dressing
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The Campbell’s Alphabet Chicken Soup
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The Black Pepper Chicken Chop
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To top it off, we toasted to the Nation’s 47th birthday with a cup of Moscato Sparkling Wine from Italy!
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And guess how much the whole dinner cost? It cost us less than $8 per person and we cooked for 9 persons! Simply fabulous!
Conclusion:
National Day is always a time for families to get together; especially watching the parade live on television and talking [gossiping] about the parade participants.
For Baby and I, we made this year’s National Day a special one for my family by cooking for them and we were pretty happy and satisfied with the outcome [especially when we hear compliments from my family members]. My mum whom is an extremely good cook also commented us for the excellent effort and we were so glad that all of them liked the food we prepared.
Baby and I really make a good team so much so that we ought to participate in some cooking competitions! [haha]. But either way, Baby is always full of ideas and for our next cooking session, we’re planning to make an Ice-Cream Cake. Who’s up for it? Kee-chiu if you’re up for it!
Stay tuned to more updates from us!
God bless!
