Behind the Kitchen Counter
At approximately 6 am, I decided that I wanted to cook something, so I thought of making really juicy chicken burgers with some jalapeno and mushroom sauce, mashed potatoes and a salad on the side and a milk cake (because it was my mother’s birthday a day ago).
- The Burgers. After getting all the ingredients ready, I found out that we didn’t have enough burger buns and I wasn’t going to go through the trouble of getting them amidst this corona virus lock down, so I decided to go with simple grilled chicken steaks. I religiously followed this recipe for 16 steaks and calculated the measurements accordingly. At first, it tasted great and I didn’t really notice the salt, so I ended up marinating all of the pieces and put them in the fridge for 4 hours.
- The Mashed Potatoes and the Salad. I decided to try out this recipe for the mashed potatoes, which was pretty simple but I had my hopes up because the texture seemed to turn out great. As for the salad, I had planned to serve this recipe for coleslaw but I was way too tired by the time everything started pulling together, so I settled for a simple salad with boiled ingredients (carrots, peas, capsicum etc.) and added some black pepper.
- The Sauce. Originally, I had planned on making a black pepper mushroom sauce but the recipe I had looked up required a few ingredients that I didn’t have at home (Thyme leaves and Parmesan) and because of the lock down, it was going to be difficult to retrieve them, which is why I settled for a jalapeno sauce I was familiar with. Since the mushrooms had already been soaked in water, I didn’t want to waste them, so they were sliced and added to the sauce.
- The Milk Cake. I made the mistake of not grinding the sugar beforehand, so when I whisked the batter, I was terrified to see one million sugar crystals. Thankfully, that wasn’t really a problem and they mostly dissolved. This cake was probably the most difficult cake I had ever baked because it took 45 minutes for the top to bake properly until the skin of the cake turned a golden-brown color but before serving, when we flipped the cake (thank goodness we did), the batter was completely liquid! So, we had to bake the cake again but this time, upside down because the top would’ve burnt otherwise. At the end, we served the cake in slices with tea.
- The Steaks. I have only two words for this; oh no. They were absolutely delicious but oh my gosh, they were so salty. I thought that the sweetness of the sauce and the decreased amount of salt in the mashed potatoes would even it out but there was just way too much salt. Long story short, I had to put the steaks away because they wouldn’t have been good for anyone’s health.
- The Mashed Potatoes and the Salad. Thank gosh, the mashed potatoes turned out amazing!! These might have been the best mashed potatoes I’ve ever had, and I’m a complete food critic when it comes to my mashed potatoes. I just had to add an extra two-ish tablespoons of black pepper at the end to give the dish a more refined flavor. As for the salad, it was a salad, how can those go wrong? It was alright.
- The sauce. This was good too because it’s a familiar recipe, so it turned out just fine.
- The Cake. Honestly, this saved me. The cake turned out delectable; it was quite sweet and soft, which went perfectly with tea but I did have to alter the recipe slightly.
I’m going to be uploading the recipes I used with my own changes to ensure you’ve got the perfect recipe that most definitely will not go wrong because now I know exactly what to do and what not to do. Check those out later! As for now, I’m exhausted. At least everything looked good haha!
The Uploaded Recipes