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.
Then, heat up the butter over low flame and mixed the melted butter with the fine bits of digestive biscuits.
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.
The result should look something like this
Following which, pour 200ml of hot water and mix it with the gelatine power and sugar.
The result should look something like this
Once done, pour the cream cheese into the mixer and mix it thoroughly.
When its well-mixed, add the [gelatine sugar solution] to the mixer and mix it well.
Your end result should look something like this
When done, pour the mixture onto the layer of evenly-spreaded digestive biscuits.
Then, leave it to chill for an hour or so.
While waiting for the mixture to cool, prepare the strawberries. Because it was National Day, we had heart-shaped and star-shaped strawberries.
When done, take out the mixture from the refrigerator and lay the strawberries neatly.
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.
The end result should look like this. Make sure there are no lumpy texture and that the jelly solution flows smoothly.
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.
The result should look like this.
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
The Campbell’s Alphabet Chicken Soup
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!
