Been a week since we have brought the oven and it's time to try it out. I'm sitting here at 4:30 pm looking at mum polishing her skill in baking cookies and trying to cook a roast chicken and pork for dinner without burning it.


(Everybody use eyes power to help mum)



Just pop in some flour, butter, sugar and some eggs.
Easy or I think it was. Hahaha



Verdict: Cookies - 3 stars (Mum long time never bake cookies to be fair)

Now the roost chicken.

The trick to this tender, succulent roast chicken is the seasonings under the skin and finishing with a delicious sauce from the pan juices. (As if I'm a expert).

Getting any two good cooks (mum and sister) to agree on how to actually roast the chicken is another story, however. Do you use high-temperature, fast roasting? Or should you take it low and slow? Baste? Yes? No?

We start with an initial blast of heat, followed by roasting at a moderate temperature. We do pay careful attention to the first and last steps of the process


(Below is the potatoes)


(Forgot to add....we tried roast pork as well.)

We season the bird to make it even more flavorful, and we always like to go one step further than just plain roast chicken by transforming the flavorful pan juices into a simple but delicious sauce.


(It may look odd but I assure you, it is juicy and delicious)


(The roost pork turn out not as we expected)



Verdict: Roast chicken – 5 stars
Verdict: Roast pork – 3 stars (First time trying to roast)
Verdict: Potatoes – 5 stars (Was seasonings for a flavor boost)

Next week, we'll baking cake, stay tune
.