I finally had a holiday holiday yesterday – no CCA/stuff in school, just moping about at home ❤ I really love not having official tasks planned out! Yesterday, apart from watching 10000 Youtube videos and painting a little, I made two meals for my family! For lunch I cooked baked rice (based on my school’s aesthetics home economics recipe haha) for my grandma and I!
This garlic butter sauce idea was inspired by the garlic butter prawn pancakes at Strictly Pancakes. I got the recipe from Taste of Home but modified it!
Garlic Butter Salmon
- 2 whole garlic bulbs
- 4 tsp olive oil, divided
- 2 1/2 tbsp butter
- 1 large salmon fillet, marinated in soya sauce and pepper (and herbs, optional)
- Peel papery outer skin off of garlic (you may separate and peel the cloves here to make it easier later). Brush with some oil.
- Wrap each bulb in foil and bake at 200°C for 30 minutes. Let it cool.
- Blend the garlic cloves, butter and oil in a food processor.
- Bake salmon uncovered at 200°C for 5-10 minutes, then spread the garlic butter sauce over and bake again till fish flakes easily with a fork.
My matcha cheesecake inspiration came from Pinterest and I got the recipe from Cookpad. She originally cut it into normal bars, but I thought hearts were a cute idea haha and I’m really happy with how they turned out! 🙂
(16 x 7 cm tin)
- 5 Oreo cookies
- 20g butter
- 90g cream cheese (room temp.)
- 20g granulated sugar
- 1/2 egg (approximately 25g) (room temp.)
- 1 1/2 tsp condensed milk
- 3 tbsp heavy/thick cream
- 10g cake flour
- 3g matcha powder
- 2 1/4 tsp condensed milk
- 10g white chocolate
- Remove the cream filling from the Oreos. Crush into powder using the back of a metal spoon.
- Melt the butter and combine with the Oreos. Line the tin with parchment paper and press the mixture on the bottom. Place it in the refrigerator to chill.
- Beat the egg well and set aside.
- Mix cream cheese with a whisk and add all the ingredients except the last three (in italics), mixing well after each addition.
- Pour 1/2 of the cheese mixture into the tin (from step 2). Bake for 15 minutes at 180°C (without covering it with foil.)
- As the cake bakes, melt the white chocolate into the remaining cheese mixture in a double boiler. Sift int the matcha powder, add the condensed milk and mix well with a whisk.
- Take the cake out of the oven after 15 minutes and pour in the matcha mixture.
- Cover with aluminium foil and bake for 30 minutes at 170°C.
- Let it cool, cover tightly and chill in the refrigerator for at least 5 hours.
- (Bonus: cut into desired shapes with cookie cutters!)