My KitCHEn Experiments

I had forgotten about a quarter loaf of bread I bought a couple of days before and thought of making chocolate bread pudding before the molds kick in. I searched for a suitable recipe that does not require too much igredients as I don't feel like going to the grocery, I came across a ham and cheese bread pudding which I decided to make so I'd have something for breakfast. Ham and Cheese Bread Pudding ingredients: - 4 slices of bread - 1 egg - 1 cup of milk - 1/2 cup of cooked cubed ham - 1/2 cup cubed cheese - salt and pepper how to: - cut the slices of bread into cubes, place in a big bowl and combine with the ham and cheese - beat the egg and mix in half of the milk. - pour milk mixture into the bread and mix until moistened, add more milk gradually if needed - season with salt and pepper - bake for 15-20 minutes at 200 degrees or until edges are browned and center in spongy easy breakfast!

I know I am a few days late of an easter recipe experiment but today I finally made Deviled Eggs! I first read about these in a children's book where the spunky heroine gave herself the nickname Deviled Egg when a school rival called her an egghead. I never really did give much thought to it back then until I learned to check out recipes from online cookbooks. It is a very simple recipe than can turn your boring hard boiled eggs into something fancy enough to serve at dinner parties. Most recipes called for cayenne pepper but since I don't have them I just sprinkled some chopped spring onions and crushed chili flakes for a bit of heat and flavor. Deviled Eggs ingredients : - eggs - mustard - salt and pepper - chili flakes - chopped spring onion how to: - hard boil the eggs - peel and cut in half lengthwise - scoop out the yolk onto a small bowl, season with salt and pepper and gradually add spoonfuls of mustard and mix until creamy - scoop mixture back into halved

I my house no leftovers are never wasted - we dress them up or 'reinvent' them into new dishes for the next meal, such is the case when I made these stuffed bell peppers. I had a couple of cups of  leftover rice in the fridge along with a slice of steak and mixed veggie sidings from the steak dinner we had the previous night. I wanted to make it like a java rice but didn't have the turmeric powder needed to color the rice yellow so I used the curry powder I had instead and liked the mild spicyness flavor it gave the rice. Curry Rice Stuffed Bell Peppers ingredients: - 2 large bell peppers - 2 cups of leftover rice - 1 cup cooked sliced meat of your choice - 1 cup cooked mixed veggies - chopped onion and garlic - 1 tsp or more of curry powder how to: - cut the bell pepper in half to make 'cups'  - if you are using the long big ones or if using the round ones have 4 and just cut the tops off, carefully remove the seeds - blanche the bell peppers in boiling water for

I love granola bars but I can have them always as they are a bit pricey so everytime I get boxed granola on sale I make my own granola bars which is perfect for breakfast on the go! Granola Bars ingredients : -125 grams butter - 1/2 cup firmly packed brown sugar - 2 tbsp honey - 3 cups granola mix -1/2 cup all purpose flour how to: - grease a baking pan and set aside, preheat oven to 350 degrees - in a heavy saucepan melt butter with sugar and honey, stir until sugar is dissolved - add granola and mix until granola is coated with the sugar mixture - drop by rounded spoonfuls onto baking sheet, - bake for about 20 minutes until crispy or less if you want it chewy like cookies the mixture spreads during baking, I just round the edges by a spoon to keep the shape perfect. Alternatively you can use a pan and bake them like brownies - slicing into squares while they are still warm or bake them loose onto the baking sheets which is perfect for youghurt topping.

Thursday nights are usually pasta nights for us, and for lent I opted to make seafood spaghetti - but no that is not what I experimented on in the kitchen today. I had a surplus of cheese and spinach from the previous weeks dishes and remembering that hot dip I had at some restaurant a few months ago I decided to make something similar - so I browsed thru the net looking for a spinach cheese dip. I found several recipes but all called for cream cheese which I did not have so I went on to make my own version using only cheese, milk and the the spinach that I had on hand and I guess it turned out OK! Hot Spinach and Cheese Dip ingredients: - 1 1/2 cup milk - 1 to 1 1/2 cup cheese (I used cheddar but I think mozzarella will be good too) - 1 cup frozed spinach with excess water sqeezed out -  medium onion chopped - salt and pepper how to: - saute the onion in a bit of olive oil until translucent then add the spinach - add the milk and let simmer for a couple of minutes - add