Prawn Squid Bisque and Zucchini Corn Fritters for our lunch and dinner today.

Bisque is a creamy, smooth, highly-seasoned crustaceans soup. You can simply have it on it’s own, or serve it with fritters or any kind of bread.

I made some zucchini and corn fritters which I served together with chevre cheese and the seafood bisque.

The combination suits our taste perfectly. The fritters were soft, salty and sweet while the creamy bisque brought out the delicate taste of the prawn and squid just in the right amount.

Mikael is getting quite picky nowadays. He loves squid very much but often leaves prawn everywhere on the table

Not to mention the vegetable fritters. There’s always a fight whenever I serve vegetable in his plate

Anyway, we enjoyed our late lunch today and looking forward to make those again

Before cooking, I took my little helper to the shop for quick grocery shopping

Zucchini and Corn Fritters

Serves 4

• 1/2 zucchini chopped
• 4 tablespoon corn (in can)
• 2 eggs
• 1/2 onion chopped
• 1/4 cup grated parmesan
• 2 tablespoon chopped parsley
• 1 cup flour
• 1/2 cup fresh milk
• salt and pepper to taste
• some olive oil for frying

1. Mix all ingredients in a large bowl except the olive oil. Mix well.
2. Heat up 1-2 tablespoon olive oil in a frying pan. Drop the fritters into the pan to the size of your like. Make several at every batch.
3. Cook under medium heat, until both sides turn golden.

Prawn and Squid Bisque Recipe

Original recipe from: Afglez@allrecipe.com

Serves: 5

• 1/4 cup butter
• 1/4 cup and 3 tablespoons all-purpose flour
• 4 cups seafood stock (i used chicken stock)
• salt and pepper to taste
• 1/2 pound medium shrimp – peeled, deveined and shells reserved
• 5 ounces onions, minced
• 1 tablespoon and 1 teaspoon butter
• 5/8 clove garlic, minced
• 1 tablespoon paprika
• 1 tablespoon and 1 teaspoon tomato paste (I used 5 generous tablespoon)
• 1-1/3 cups heavy cream, heated (I used straight from fridge)

1. In a large saucepan over medium heat, combine 1/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
2. In a large saucepan over medium heat, cook shrimp shells and onion in 1 tablespoon and 1 teaspoon butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in reserved stock, reduce heat and simmer 45 minutes (I kept it for 20 min). Strain through a fine mesh or cheesecloth. If you are using chicken stock, simmering for 20 min would be enough before pouring the cream.
3. Return strained mixture to a simmer in the saucepan. Pour in cream.
4. Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes.
5. Adjust salt and pepper to your taste.

Resipi Crispy and Creamy Doughnuts from allrecipes.com by Kelly. Majority say this doughnut is the best recipe they have ever tried

At allrecipes.com, also provided recipe for glazing of the doughnuts. The glazing is so good and the coating is crispy and creamy.

One dough yields 21 doughnuts. 

Some doughnuts with almonds.

Crispy and Creamy Donuts

adapted from: allrecipes.com

• 14 g active dry yeast
• 60 ml warm water (105 to 115 degrees)
• 355 ml lukewarm milk
• 100 g white sugar
• 6 g salt
• 2 eggs
• 70 g shortening
• 625 g all-purpose flour
• 945 ml vegetable oil for frying
• 75 g butter
• 250 g confectioners’ sugar
• 8 ml vanilla
• 60 ml hot water or as needed

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Cornbread anyone?

Let the pictures tell you how fluffy the cornbread is… it’s really a nice bread with perfect sweetness and hint of corn in every bite.  My very first cornbread and for sure I’m making it again

My 10 months old son is not eating very well now. At his age, he’s preference is more to playing and maybe he’s becoming a little picky too. I was so happy when he likes this cornbread and ate pretty much too

We also made some drink to have with the cornbread….

This is called Lai Chee Kang… one of Malaysian exotic drink I would say

It’s a combination of dried fruits and nuts…. just perfect for summer hotness

Light and Fluffy Cornbread Recipe

adapted from HoneyandButter

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 177 degrees C for 35 minutes. This doubles perfectly for a 9X13-inch pan.

The snack turned out to be very good but I didn’t manage to have them crispy enough. Maybe I cut it too thick before baking. But the taste was perfect.

I made two portion of the dough and I got pretty much of the snack ready in my big container

Carrot Snack Recipe-recipe from Honey@myresipi.com

* 60g shredded carrots
* 100g flour
* 2 teaspoon shredded cheese
* 1 1/2 tablespoon cooking oil
* 1/4 teaspoon baking powder
* salt and pepper adequately

1. Mix all ingredients above. Mix until the dough is formed. Add more oil if the dough is too hard.
2. Wrapping and keep at roomtemperature for 15 minutes.
3. Roll for about 2mm thick. Cut  approximately 10cm long and 2-3mm wide
4. Bake in the oven with a temperature of 200 degree C for 15-20 min or until crisp.