12 March 2011

Bake Pasta Macaroni Cream Cheese – Fusion Style - BeMyOwnChef Recipes

This is a quick and easy way to prepare bake pasta macaroni cheese for the family and the dish will always be a welcomed addition for lunch or dinner and the kids will love it too. I have created a fusion style for this macaroni cheese using some slightly different ingredients.    

200g Pasta Macaroni
50g Butter
4 slices of Cheddar Cheese
150g Mozzarella Cheese
2 cups Cooking Cream
1 cup Mixed Mushrooms (Cut into half)
8 pieces of Crab Stick (Cut into half)
3 big Tomatoes (Cut into 8 pieces each)
Some Garlic Salt & Black Pepper to taste
½ tsp of Mix Herbs
20g Raw Salmon Roe


Cook pasta macaroni in a pot of boiling water with ½ tsp salt for 15mins or till texture is slightly soft. Drain the macaroni and set aside to cool. Using another pot, add cooking cream, butter, cheddar cheese, mozzarella cheese and stir for 10mins under low heat till sauce is thick and creamy.

Add mixed mushrooms, mixed herbs, garlic salt & pepper to sauce and stir for 10mins. Turn off heat and set cream to cool slightly for 3mins. Bring out the baking dish and pour all the macaroni in, add cut tomatoes, crab sticks, then pour all the cream cheese in. Top with additional mozzarella cheese and some black pepper and place in oven to bake at 180 degrees C for 15mins. Remove from oven, serve in pasta plate and garnish with salmon roe. Serve: 4 person

*For Macaroni & Cheese lovers, kindly check out this link below for more recipes.

Macaroni and Cheese

1 March 2011

Lemon Pork Chops - BeMyOwnChef Recipes

This is an easy tasting way to prepare boneless pork chops. The sauce is wonderful over pasta or rice. For chicken lovers, you may use chicken thigh instead of pork chops. This dish makes great for a family dinner or an elegant company entree.


6 (4 ounce) pork chops, about ½ inch thick each. (You may use debone chicken thigh if you like)
1 lemon
3/4 cup tomato ketchup
1/4 cup packed brown sugar
1 teaspoon white wine vinegar


1. Preheat oven to 170 degrees C.

2. In a large skillet over medium heat, brown pork chops on both sides. Remove chops and place them in an oven tray or shallow baking dish.

3. Combine the ketchup, brown sugar, and wine vinegar. Pour mixture over pork chops, spreading to cover evenly. Cut 6 thin slices from the lemon, and lay one slice on top of each pork chop. Squeeze the juice from the remaining portion of lemon over the chops.

4. Cover with aluminum foil and bake for 20 minutes at 170 degrees C, then uncover and bake for another 15 minutes more. Serve 4 - 6 person