Cheesecake bars

Hi guys, in this post I want to show how to make cheesecake bars, which you won't getting tired and feel guilty for eating a whole piece of cake like normally ^^ My recipe is kinda like New York cheesecake but I don't use sour cream. Instead, I added a little bit of lemon juice to give a little bit tang flavor to it. Now let's begin^^

Ingredients:

• 2 packs of cream cheese, softened ( I used Philadelphia brands, work best ^^)
• 6 tablespoons of sugar
• 2 tablespoons of lemon juice
• 2 tsp of vanilla extract
• 3 tablespoons of melted butter
• 1 and 1/4 cup of heavy cream
• 6 tablespoons of flour
• 4 eggs (beaten)
• 120 grams of crackers 

Now let's begin:

1. in a plastic bag, smash all the crackers, then add 1 tablespoons of melted butter in. Stir to combine well. 
2. In a 9 by 9 inch square brownie pan, line it with parchment paper. Remember to cut about 2 inch extra more to cover the side of the pan, and it will be easier to lift the cheesecake off after baking. 
3. Pour all the crackers in, press firmly and fill up the whole bottom of the pan. Place in the fridge to set.
4. Preheat your oven at 350F
5. In a mixing bowl, add the softened creamed cheese in ( remember , it must be at room temperature b4 using it, you really next a soft cream cheese to work). Use a whisk or electronic mixer, beat it for a minute. 
6. Add sugar in and whisk it again until all the sugar disappear and dissolves. 
7. Add beaten eggs little by little, heavy cream, lemon juice, the remaining melted butter, vanilla extract
8. Sift the flour into the mixture and combine well with the whisk.
9. Mix until you have a smooth, runny consistency.
10. Pour the mixture to the pan, lightly drop the pan down to get rid of all the air bubbles
11. Bake in a water bath pan for 40-50 minutes.Water bath will keep the cake moist and without cracking. 
12. After baking, leave it to cool down completely. Then put in the fridge to set for at least 3 hours. 
13. After that, use a long knife dipped into hot water, cut about 1 inch thick length, then cut horizontally to those line in the middle. That will give you about 18 bars. 

And NOW IT"S DONE ^^ 

Hope you give this recipe a try, and tell me what do you think about it. Good Luck!

-mobilemushroom-

Flan (in Vietnamese style)

             Have you ever ate flan? If not, it is the most wonderful dessert you'd ever tasted. It's a light, soft and sweet custard covers with caramel that will melt in your mouth, you don't even have to chew it. You eat with shaved/crushed ice with a drizzle of coffee. This will be the best dessert you'll ever taste. There are TWO different techniques of how to cook the flan. One is by steaming it, two is by baking it. I like the steaming method more because it keeps the flan moister than baking method. However it took longer to cook. One more thing that will make this dessert the best is there isn't any bubbles inside the flan. The Flan supposed to be dense, thick yet light and soft , but NOT filled with bubbles like a beehive. I've seen so many flan tutorials, they might taste good; but if the flan is filled with tiny holes, no matter what it won't be a best flan. This is a recipe is handed down from my mother. My mother once had a dessert store in Vietnam, and everybody loved ordering flan that made by my mum very much so I know what works and what doesn't. SO TRUST ME and take a good note if you want to make a best flan ^^...

Now let's begin
Ingredients:
* For the caramel:

• 250g of sugar (about 1 cup) 
• 4-5 tablespoons of water

*For the Flan:

• 250g of sugar
• 800g of eggs = 12 medium eggs
• 500 mL of water
• 500 mL of milk

*For serving: 

• Some shaved ice, or crushed ice
• Good quality coffee like espresso. 

Now let's start cooking (boink boink!!!~~~)

Step 1: in a sauce pan, add sugar and water in. DO NOT STIR. Cook in medium high heat until the color turn to an amber color. You have to watch it carefully, do not go somewhere else. Important key when making caramel is you do not use a spoon to stir the mixture, or else it'll recrystallize the sugar, We want a nice , smooth , liquid mixture. It takes about 10 minutes. 

- After that, quickly pour the hot caramel into the molds (I used about 12 molds for this, depending how small or big your mold is). After that, quickly tilt the mold so all the caramel covers the bottom. Then leave them aside.

Step 2:  In a big bowl, add the sugar, crack all the eggs in, pour in all the milk and water. Use a whisk , whisk in ONE direction only, reduce making bubbles. DO NOT BEAT , only WHISK. Whisk the mixture until all the egg whites are almost gone, the less the better. (you don't a scramble egg as your dessert, do you? wink wink* ) 

* Continue whisking for15 minutes. 

 Step 3: In a strainer and with a clean bowl, pour the mixture and finely sift through, you want to limit all the egg whites that don't dissolve and still a big clump as much as possibles. After that, pour the mixture that has been sifted into all the molds. You should finely sift it, or else when you pour to the molds, big egg white chunks will flow on top of the surface.

Step 4:

• If you have a steamer pot, follow these steps:

- * Pour tap water in the steamer pot halfway, and boil it. If you have 3 levels of steamer pot with 2 trays, that's great. Carefully place all the molds onto the trays. Once the water is boiled, reduce the heat to low. It should be low, if it's too lot, you will have scramble egg, not FLAN ^^ ..

- * So very careful, turn the heat to low and place all the trays on top and cover the lid. EVERY 15 minutes, open the lid and carefully tilt the lid off the tray, do not let the vapor water drop down to the molds, or else the flan will be "liquidy" and hard to cook. Then put the lid back on. 

- * Repeat the steps about 1 hour. After that, take a toothpick, poke into the flan. If the toothpick comes out clean, then it's done . If it's still wet, continue to cook until it comes out clean. 

• If you don't have steamer pot, and want to bake it, then follow these steps:
• You have to cook it in a water bath.

- * Turn on your oven to 350F

- * Place all the molds in a roasting pan that's about 2 inches high. 

- * Pour in some hot water half way of the molds. 

- * Place a aluminum foil on top to cover all the molds, prevent the surface from drying out while baking

- * Bake them for 35 minutes or until you insert a toothpick in and it comes out clean. 

After cooking them by steaming or baking, let them cool to the room temperature. Then put them in the refrigerator to chill for couple hours.  

And NOW IT"S DONE ^^

-----When serving: use a small paring knife, run around the edge of the mold and tilt it upside down to the plate. The caramel face will be on top and dripping down on the plate. Serve it like that if you like. Or if feeling fancy, add a few  crushed/shaved ice, drizzle on top tiny bit of espresso to have coffee taste. (I don't have espresso, so 2 tsp of instant coffee powder with 1 tsp of water works fine also ^^ ). 

---> There you have it, a good cold FLAN cake floating on caramel sauce with a kick of coffee flavor. The inside is smooth, dense , without looking like a beehive. Trust me, you won't ever want to go back to pudding package anymore ^^. 

Good luck and ask me any questions , I love to answer them for you ^^!!! 

- mobilemushroom-

Chicken rice (Cơm gà)

Hello everyone! I'm back with another good recipe for you...This is an expert-ish dish that I tried simplify for you. It's called Cơm gà in Vietnamese. This is a dish that has fond with me since I was a little girl and my mom used to make it because we all love chickens ^^. It's a traditional dish that in Vietnam everybody loves to eat. In restaurant or in a small kiosk on the sidewalk, cơm gà still tastes wonderful, delicious; combines with fish sauce flavor with a small bowl of chicken soup....I hope you give this recipe a try , you won't be disappointed.

Now let's begin
Ingredients:
- 6 cups of rice
- 2 cloves of garlic
- 2 tsp of salt
- 2 tablespoons of oil
- 1 whole chicken (cleaned and discard the guts)
- a small chunk of carrot (about 2 inch)
- a small chunk of radish (about 2 inch)
- 1 gallon of water
- 1 tsp of yellow saffron powder

       For the fish sauce
- 2 small cloves of garlic
- 1 small chunk of peeled ginger (about 1 inch)
- 2-3 red chili
- 2-3 tablespoons of fish sauce
- 2 tablespoons of sugar
- 1 tablespoons of water
- 1 tablespoon of lime juice

Step 1: In a big pot, place the chicken in, pour the water in until it coves the chicken. Boil it about 30 minutes or until the chicken is cooked and no more blood coming out when you poke a chopstick in. Check around the thigh and the breast of the chicken. Occasionally, skim the foam and fat floating on top when cooking the chicken , you want a good and clear chicken stock. Also turn the chicken over every 10 minutes   so the chicken can be fully cooked.

Step 2: - put 6 cups of rice in a basket or bowl, wash them with water and drain them.
- season the rice with 2 tsp of salt
- In a big pan, drizzle 2 tablespoons of oil, drop 2 crushed clove of garlic ( no need to throw the skin out). When the oil is hot, pour the rice in and use two big wooden spatula and stir constantly. On medium high heat, fry the rice until it's become golden brown and become opaque (uncooked rice will look clear). Don't stop stirring or you will burn the rice.

Step 3: After you cook the chicken, take it out and let it cool in a bowl. Meanwhile, take a non-stick pot, pour 6 cups of chicken stock that we just cooked with the chicken. After that, add 1 tsp of the saffron powder  in and dissolve it (you don't want to add more than 2 tsp, or else the flavor will become too strong). With a help from somebody, or if you feel you are strong enough, pour all the rice from the pan into that 2nd pot. Stir the rice so it can be leveled evenly. Cover the pot with a paper towel and put a lid on to capture all the moisture. Turn the stove to very low and cook the rice about 1 hour. REMEMBER, COOK IT AT A VERY LOW TEMP, or else the rice will get burned.

Step 4: For the remaining chicken stock, slice thinly the carrot and radish. Boil the stock again and add the veggies in. Season the soup with salt and pepper. The carrot and radish will sweeten the soup, so it will be sweet naturally without adding sugar. Turn of the heat and cut some green in for color.


Step 5: Making the sauce:
- In a mortar, add garlic, chili, ginger, use the pestle to grind all the ingredients finely together. If you don't have mortar, put in a blender and blend them well. Take them out and put in a small bowl. Use half of a lime, that will give you about 1 tablespoon of lime juice, stir well. This step will enhance the red from the chili and make the sauce have a good color. Add the fish sauce, sugar and water in. Taste it to see if you like it or not, adjust more sugar or water. The sauce will be little bit spicy with a tang from the the ginger, sour from the lime and also sweet at a same time.

Step 6: For the chicken, all I do it put it on a cutting board, used a big knife and chopped into bite size pieces. But if you are inexperienced with knife or scared of it, I don't force you use it, it's for your own safety. So you can tear or shred the chicken meat. It works fine ^^.

And NOW IT"S DONE ^^

Put the yellow rice on a plate, place the chicken on top. Beside it, there is a small bowl of chicken soup. As you eat, drizzle some of the fish sauce on the rice and chicken. UHmmmmm, it'll be delicious. I just ate but right now I just want to go downstairs and get me another bowl. ^^


Hope you give it a try and PLZZZ tell me how it turns out. I'd love to read your comments.







-mobilemushroom-

Healthy salad with tender beef, boiled egg, and tomatoes

        Today my mom went to work, so I wanted to make some nutritious and healthy food for her to gain back energy. I made 2 entrees and with steamed rice. This is a Vietnamese dish and in our Vietnamese family, we always eat with steamed rice. It is very simple, quick , yet healthy and light because 50% are veggies (*wink ). I hope you can give it a try...

Ingredients:

• 1/2 lb of beef
• 2 medium tomatoes
• 2 eggs
• 2 bundles of crunchy lettuce (or any green/purple lettuce)
• 2 cloves of garlic (minced well)
• 1 tsp of sugar
• 1 tsp of mushroom seasoning powder (optional)
• pinch of salt
• 1 and 1/2 of pepper
• 1 tablespoon of fish sauce

Now let's begin:
Step 1: slice the beef thinly. Follow the line of the meat, use a sharp knife and cut perpendicularly to that meat's line thinly and carefully. You don't want to cut the meat like how you cut steak ^^. Slowly slice it, and you will able to eat a tender meat that marinated well.

Step 2: Put the meat in a bowl, add fish sauce, salt, pepper, sugar, garlic, and mushroom powder in. Mix well and leave it to marinate for good 30 minutes.

Step 3: in a pot, fill of with water and drop two eggs in and cook. Don't boil the water first then add the egg later, it'll crack the egg. You want the temperature in the egg start to increase as the water boils. It took 15-18 minutes to cook the eggs and get a good yellow yolk inside without the dark surrounding on the yolk.
 After that, drain the eggs and put in a bowl with cold water. Leave them a minute or two, then crack the shell and peel them. Use a clean knife and slice them into crescent shape

------------> Like this: 

Step 4: Wash the tomatoes and slice them about half inch thick. Do the same thing with the lettuce, wash the leaves one by one, then cut them into 2 inches long.

-----> like this 

Step 5: In a medium pan, drizzle some oil. Wait about 10 secs to get the pan hot, add in the marinated beef and cook it thoroughly. At this point, I didn't add any more seasoning, just cook the meat only, because there will be more flavor added in from the dressing. Turn of the heat so you don't overcook the beef.


* For dressing:

        - 2 tablespoons of apple vinegar (if you really can't find it, just use normal vinegar. The reason why is because normal vinegar is too sour and too strong. Apple vinegar is also sour but on the sweet side from the apple).
        - 1 cloves of garlic (minced well)
        - 3-4 tsp of sugar
        - lemon juice from tiny slice of lemon (don't use too much, we already have vinegar, we just want some aroma and tangy from the lemon)
        - 1/2 red chili (chopped into small pieces)
        - pinch of salt and pepper
        - 1 tsp of olive oil

-> Mix all the ingredients well with a whisk or a spoon. Taste and seasoning more salt or sugar, according to your taste. (If you read my very first blog, you know I don't believe you should follow and season your food  exactly like me. Everybody has different taste, and it's your dish after all once you make it ^^, so follow your powerful tasting buds and add in more sugar if you still see it's too sour, add more salt if you still see it's too bland) ^^

Step 6: In a big, and deep bowl (just get your biggest bowl out :D ), put your lettuce in first (I grabbed about 2 handful of lettuce into my bowl), just remember to leave some room for the other ingredients ^^ . After that, arrange tomato and egg slices around the bowl according to you. Place the meat on top.

* Pour dressing and meat only when you are going to eat right away, or else it'll wilt the lettuce and the flavor wont taste good any longer. Pour half of the dressing into the salad bowl, use two big spatula and mix all the goodies together to coat the dressing well. Add more dressing if you feel there is a need. ^^

And NOW IT"S DONE !!
Tere you have it : A healthy salad dish with tender beef, boiled eggs and tomatoes. Enjoy it with steamed rice. You will love it ^^
Hope you will like it. Good luck.
Please fill free to leave your comments below and please follow my blog. Thank youuuuuu.




-Mobilemushroom-

Fish in the bag!

Have you ever try fish in a bag? If not, let's give it a try and you will like it. It is a light and quick meal because we use fish with a tart flavor from capers and we serve with "garlicy", 'herby" roasted potatoes. I hope you will give it a try.

Ingredients: 
- 1 lb of baby potatoes
- 1 lb of cod fish (or seabass) : it's around 1 long fish fillet and a half, skinned and pin-bonned
- 4 cloves of garlic
- 4 sprigs of thyme
- 2 sprigs of rosemary
- 1 tsp of capers
- handful of parsley
- 4 tablespoons of olive oil
- juice from half of small lemon
- crunchy lettuce ( I bought from Cosco ^^)
- pinch of salt and pepper

Now let's get cooking

Step 1: Wash the potatoes and place them on a baking tray.
Strip the rosemary backward from the head to the bottom, and chop together with thyme finely and put on the potatoes.

Drizzle about 2 tablespoons of olive oil in. Crush 2 garlic cloves and throw them in, don't have to throw the skin away. Season with a good pinch of salt and about 2 tsp of pepper. Shake the tray so the potatoes can be covered with all goodies seasoning. ^^
---------------> Like this

Step 2: Preheat the oven to 350F while seasoning the potatoes. Then roast the potatoes in the oven for a good 40 minutes. You really want the potatoes to be really soft, and all the seasoning will absorb into them.

Step 3: Wash the fish and take out any bones by running your finger on the back of the fish, take out the bones by using a tweezers. Cut the fish in a your desire length, my fish was 6 inches in length and 3 inches in width.

Step 4: In a small blender, put in 1 tsp of drained caper, the parsley, 2 cloves of garlic without the skin, 2 tablespoons of olive oil, salt and pepper,lemon juice and then BLEND BLEND BLEND. This is your salsa.


-------> like this              

Step 5: Cut parchment paper (or aluminum foil if you don't have), cut into a long rectangle (mine was about 12 inches long) , the width depends on how long you cut your fish, so when you place the fish in, there will be still some space (about 3 inches top and bottom).

Step 6: Place your fish fillet in half of the rectangle, put about 1 teaspoons of the salsa you just blended on the fish. (On my rectangle, I put 2 pieces of fish with 2 teaspoons of salsa and I placed the fish one on top of the other). After that, fold the other half of the rectangle in, and then crimp the edges to seal, starting from the top and working down towards the point. Repeat the step for the second portion, or until no more fish left out ^^ 

-----------> like this 
Step 7: When there is about 15 more minutes in the oven with the roasting potatoes, put in the fish in the bag in and cook together with the potatoes.

And NOW IT"S DONE ^^ Serve the hot fish in the bag on a plate, with a desired amount of herby roasted baby potatoes and a good amount of crispy and crunch lettuce. Here you have it, a quick and delicious FISH IN A BAG ...YAY

Hope you give it a try ..Good Luck !!

- mobilemushroom-

Gaeng Massaman (tender beef with peanut butter flavor sauce)

Sorry for posting this recipe late, but don't be sad any longer if you're eager to learn this recipe. I am sure you'll love it. This is another Thai cuisine and I just know about this dish when my boyfriend and I went to Krung Thai Restaurant. We wanted to try new food so we ordered this as an entrée. We got attracted to the smell of this dish. The taste is also good and has a unique flavor to it. It was mouth-watering with peanut butter sauce, with a little bit tangy which I did not know what it was. So I wanted to remake this dish after doing some research on their restaurant's website (*wink wink). I've try to do my twist to it, and it worked out really well. This is the first time I tried to make it and Huray, I can show you now how to make it also. Now let's begin ......

Ingredients: 
* 1 can (14 fl oz) of coconut milk
* 2 tablespoons of Masaman Curry Paste
* 2 small potatoes
* 1/2 of a medium onion
* 1/4 cup of sliced carrots
* 1/2 lb of good quality beef
* 3 teaspoons of fish sauce
* 3 sprigs of basil = around 1/3 cup of basil leaves
* 1/3 cup of peanuts
* 3 tablespoons of smooth peanut butter
* pinch of salt and pepper to taste if needed at the end
* 1 small garlic , minced
* 1/2 cup of water
* 2 teaspoons of sugar

Now let's get cooking:
Step 1: in a medium pot, boil water. Peel the potatoes and cut them into small cubes , around 1 and half inch each sides. Cook the potatoes around 12 minutes, or until you slide a chopstick in and there is a small resistance from the potato. Don't over cook it like the way you cook mashed potato, they'll fall into pieces and become mushy as we cook with other ingredients. Drain and put it aside. In another pot, boil 1/3 cup of peanuts with water. It takes about 15 minutes to get the peanuts cook and soften.
Step 2: While cooking the potatoes, cut the half onion into 1inch square piece.
Take about 1/2 of medium carrot, and slide thinly and diagonally.
Slice the meat into thin slices.

----->like this

** Notes: for the meat, you need to find the line that run through the meat, place that line horizontally to you, use the knife and slice it vertically and perpendicularly to that meat's lines. This technique will help the meat won't be hard to chew. CHIU CHIU CHIU ^^


* Marinate the beef with 2 tspoon of fish sauce, tiny bit of salt and pepper and 1 teaspoon of sugar.









Step 3: in a big pot, drizzle some olive oil in,add in the minced garlic and stir quickly to get the aura. Pour in 1/3 of the coconut milk in (the rest we'll add later). Let the liquid get bubbles a little bit, add in the Masaman Curry paste and use a whisk to dissolve the paste into the coconut milk. The color will start to become deep orange.

Step 4: add the marinated beef in, cook in about 1-2 minutes. After that, add the carrots and onion in. Pour the rest of the coconut milk in. Taste it if you need to season some salt, for me, at this stage, I didn't add any because the curry paste is salty enough. Use the wooden spatula, stir occasionally, the sauce will start to thicken. Pour 1/2 cup of water in because at this point it will be salty as the sauce is thickening. Add peanut butter in and use the whisk to diffuse it into the sauce. At this stage, the peanuts we are cooking in the other pot are now soften enough, drain it and put into our curry pot. Season a tiny bit of salt, pepper and 1/2 teaspoon of sugar.

Step 5: Continue to stir with the wooden spatula, you can stop cooking it when you use your finger and run a line on the back of the spatula, and see if the sauce will come back together slowly. Don't wait till the sauce become super thick, it won't be good and and hard to swallow down. We want to have a runny consistency so we can enjoy it with steamed rice.
- Turn off the heat and add the basil leaves in. Taste it again for the last time and season it if you feel there is a need.

-----Like this



And NOW IT"S DONE ^^
Tasty peanut butter sauce with delicious soft beef and the light aura from the basil leaves pour over hot steamed rice enough to make this a hearty meal. I hope you give this recipe a try and let me know if you like it.
Thank you and GoOd LuCk !!!








- mobilemushroom-

Sweet potato gratin with sirloin beef

          Potato gratin is a classic french dish that can be served by itself. But I think we'd get bored if we just eat it alone, nothing else beside it. So I decide to make it with some good quality sirloin beef. Potato gratin made by many layers of the combination of sweet potato and white potato, baked and infused in creamy sauce; after that I served with marinated and roasted sirloin. A good savory family dish that everybody can enjoy. After I cooked it, I didn't have a chance to give myself a small portion of it and take a picture for you guys. Surprisingly, my parents and my brother, who are so selective in choosing what to eat, loved the food and finished them all! But thankfully they did save me some portion of the potato gratin. The potatoes were so soft and tasty, the creamy sauce oozes out with flavor. My parents loved it, I hope you can give it a try and love it too.....

Ingredients: 

• 2 medium sized Maris Piper potatoes
• 2 small sweet potatoes
• 6 cloves of garlic (half crushed with skin on and half chopped)
• 1/2 of a medium onion that slice in cube pieces. 
• 1 bay leaf
• a few sprigs of fresh thyme
• 1 and 1/2 cup of double cream (you can use heavy whipping cream like mine)
• 2 sirloin beef fillets, around the size of 2 hands sit side by side
• olive oil
• salt and pepper to taste ( the reason why I don't give the exact amount of salt is because it is your own food, you can adjust to your own taste and however you like. Just don't put too much. For me,it's about a pinch of salt only)

Now let's get cooking:

- Peel all the potatoes well. Use food processor with a slice blade attachment, if you don't have the food processor, you can just use a sharp, big blade knife and slice the potatoes thinly. 

- After slicing all the potatoes, start to stacking them by layers, alternating regular potatoes and then sweet potatoes in a oven-proof dish, or you can use any baking pans. I used a loaf pan, worked just fine ^^

------> like this : 

- Trim the beef fillets of excess fat. Give it a good rinse with water, then put in a bowl. Drizzle about 2 tbsp of oil in, add 3 cloves of garlic that have been finely chopped. Chop some sprigs of thyme and add it in. Season it a pinch of salt and pepper. Give a good massage to the meat so it is well combined with the seasoning. Marinate the meat for a good half an hour or as long as possible. 

------> like this 

- Preheat the oven to 320F

- Take 3 cloves of garlic, crush them, no need to chop and peel, just leave the skin on. 

- In a small heated pot, add little oil in, then add the crushed garlic. Stir them to get the garlic fragrant for 20 secs. Add the onion that have been sliced in , stir for another 20 secs then pour the cream. Season it with salt and pepper to your own taste. Add in sprigs of thyme and 1 bay leaf in. 

-Bring the sauce up to boil and simmer it down a little bit for 10 more secs. Through a sieve to strain off the bits, and pour the creamy sauce over the potatoes, until the layers are almost submerged. (*I used loaf pan, so the amount of cream I used was the whole box, which is around 2 cups of heavy whipping cream).

-------------> like this 

- Bring the happy potatoes in the oven and bake for 50 minutes or until they are golden brown and soft. You can check by slice a table knife right through it and feel there is no resistance.

- On a skillet, drizzle a tiny amount of oil in, just to wet the pan, and remember to make the pan super hot, you want the sizzling sound when you put the meat on. Give a good 3 minutes on each side of the fillet, or until each side gains a golden color. After that, put the meat on a baking pan. For the skillet, while it's still hot, pour 1/4 cup of white wine in, use the wooden spatula and scrape lightly to bring all the flavors that stick on the skillet and diffuse in the wine. Pour the yummy flavor sauce on the meat and shove it in the same oven that is cooking the potatoes. I like to give it some liquid in there to keep the meat moist and don't burn. Put the meat in the oven when there is 20 minutes left when baking the potatoes in the oven.

I cut the 2 fillets out like a pocket shape, so they are thin and cook faster

----------> like this

And Now IT"S DONE ^^ 

Give yourself a generous wedge of the gratin, feel slices of the beef. You can add some vegetables like cabbage or lettuce, drizzle on some olive oil and some halves cherry tomatoes. Very yum yum! ENJOY

This photo is not mine! It was from Sorted food! My food is somewhat like this! :^^:

- mobile mushroom -