Stolen Berry Jam

Thursday, July 31, 2008

Stolen Berry Jam

Ingredients
1 cup honey
3 pounds stolen blackberries, washed, picked over, and mashed
4 tablespoons fresh lemon juice
1 tablespoon calcium water*
1 tablespoon and 1 teaspoon Pomona's pectin
*The calcium water and pectin amounts are specifically tailored for use with Pomona’s pectin. If using a different brand or variety, follow manufacturer's guidelines.
How to make Stolen Berry Jam
During the Portland summer, wild, urban blackberry bushes give up astonishing quantities of berries to anyone with a bucket and some time to kill. I gather as many as I can carry and make jam, jam, jam. Yields approximately six pints.

While your jars and lids boil, combine and heat mashed berries, calcium water, lemon juice and honey.
When the berry mixture comes to a boil, sprinkle in the pectin. Stir vigorously and thoroughly, taking care to hunt down and eliminate pectin lumps.
Return to a boil for a few moments, remove from heat, and fill sanitized jars.
To seal jars, first wipe their mouths with a clean cloth, careful not to touch them with your fingers.
Apply lids and rings.
Place jars into a large, tall stockpot full of boiling water. Boil, submerged, for five minutes.
Remove jars carefully with canning tool or tongs. 8. Allow to cool. Home-canned products should be used within a year.
.pdf version // more recipes like this @ food. according to me.

Manchego & Serrano Crostini

Manchego & Serrano Crostini

Ingredients
1 whole grain baguette
1/4 lb Serrano ham
1 small wedge Manchego cheese
2 TBS olive oil (approximate)
2 tea minced garlic
How to make Manchego & Serrano Crostini
A simple recipe I made for a tapas party. They were gone in minutes!

Saute garlic in olive oil until lightly browned. Strain garlic and discard. Or leave in if you like.
Slice baguette into 1/3" to 1/2" slices.
Slice manchego cheese. I like to slice the wedge horizontally so that each slice is the same shape.
Cut ham into pieces roughly the same size as the baguette slices.
Arrange baguette slices on a baking sheet.
Brush slices with olive oil.
Assemble crostini, with ham first then cheese.
Cook under broiler until until cheese is melted and ham is warm.
Serve.

Perfect Sirloin Steak

Perfect Sirloin Steak

Ingredients
2 prime sirloin steaks

1 TBS buttter
Salt
Pepper
Garlic
How to make Perfect Sirloin Steak
I've noticed many steak recipes here at OSF. Growing up I spent summers at my family's ranch in Northern New Mexico where high quality, organic beef was abundant. These days I have to rely on my small circle of trusted butchers at local grocery stores. For me, a great steak stands on it's own- no exotic seasonings or techniques- just salt, pepper, garlic and fire.

Massage each steak with butter and garlic.
Season with salt and pepper.
Grill over open flame to medium-rare.
Allow to rest then enjoy as you see fit.

Polenta ala Padano

Polenta ala Padano

Ingredients
1 cup coarse cornmeal
4 cups water
1/2 cup shaved grana padano
1/4 cup olive oil or white truffle oil
salt and pepper to taste
1 clove garlic
How to make Polenta ala Padano
My first attempt at polenta- it takes just as long as everyone says it does! I think I stirred for about an hour but it was well worth it! I chose grana padano over parm reg because it's mildness won't overpower the polenta but it still gives that distinctive Italian flavor.

Boil water
Lower temperature to medium and add cornmeal, S & P and garlic
Stir
Stir some more
Keep stirring
When the texture you desire has been achieved lower heat and add oil and grana padano
Serve in bowl and garnish with additional grana padano if you like

Vodka Gimlet

Vodka Gimlet

Ingredients
3 shots Ketel One
1/2 shot fresh key lime juice
splash of Rose's lime juice
splash of water
How to make Vodka Gimlet
My favorite drink of all time- a classic cocktail that is strong and refreshing.


Fill a cocktail shaker with ice
Add all ingredients
Shake until shaker becomes slightly frosted
Strain into a chilled cocktail glass
Enjoy

Potstickers

Potstickers

Ingredients

1/2 lb ground pork
1/2 lb ground turkey
4 oz silken tofu
2 TBS soy sauce
1 & 1/2 TBS grated ginger

1 & 1/2 TBS scallions
2 cloves garlic (finely minced)
1/2 tsp cayenne
1 package wonton skins

How to make Potstickers

Folding scalloped edges on gyoza is a skill that eludes me, even after repeated viewings of Yong Fook's how-to video. Luckily my lack of dexterity is no match for my love of potstickers!

Combine meats, tofu and seasonings in a bowl and mix thouroughy
Lay out as many wrappers as your work area will allow
Add a measured amount(I use a tablespoon) to the center of each wrapper
Moisten the edge of the wraps with water using your finger
Fold each corner up and press together

Twist wrapper corners in the same direction so that the filling is completely sealed and your dumpling looks like a large dough Hershey Kiss.
Repeat steps 2 through 6 until all of your filling is used
Preheat a small amount of canola oil in a nonstick skillet over medium heat
Place dumplings in hot pan a few at a time
Pan fry until a delicious brown crust is formed on the dumpling
Reduce heat to low and carefully add enough water to cover the bottom of pan
Cover pan and allow potstickers to steam for about five minutes
Cool and serve

Pasta Salad with Grilled Squash and Zucchini

Pasta Salad with Grilled Squash and Zucchini

Ingredients

16 oz. Farfalle Pasta
1 lb. Yellow Summer Squash, cut into 1-in. chunks
1 lb. Zucchini, halved lengthwise and cut into 1-in. chunks
1/2 cup olive oil, divided
1/2 tablespoon of salt (my addition)
2 tbsp. champagne vinegar
1/2 tsp. freshly ground pepper
2 tbsp. chopped fresh oregano
1/2 cup toasted pine nuts
1/4 cup chopped pitted kalamata olives

How to make Pasta Salad with Grilled Squash and Zucchini

Cook pasta in a large pot of boiling water until tender, 9 to 12 minutes. Drain and rinse under cold water. Grill vegetables on grill by brushing with olive oil and sprinkle with salt and pepper. Whisk together the remaining olive oil, vinegar, salt and pepper in a small bowl. In a large bowl toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and season with salt and pepper to taste. Enjoy!

See more recipes on my blog, www.overthehillandonaroll.com

Oven steamed fish

Oven steamed fish

Ingredients

2 slices frozen tilapia fillets (or any white fish eg haddock)
1 tbsp peanut oil
1 tsp sesame oil
1/2 tsp minced garlic
1 tsp grated ginger
3 tbsp Lee Kum Kee's seasoned soy sauce for seafood (or just plain soy sauce would work too)
2 tbsp mirin
3 tbsp water
chopped spring onion and cilantro
aluminium foil & baking tray

How to make oven steamed fish
mix the peanut oil, sesame oil, garlic, ginger, soy sauce, mirin and water together.
line a baking tray with aluminium foil.
spoon half the sauce mix into the tray.
place the frozen tilapia fillets on the sauce, skin side up.
spoon the rest of the sauce over the fillets.
cover tray loosely with foil.
bake in preheated oven for 15-17 minutes at 350F.
add the chopped spring onion and cilantro.
serve with white rice.
burp.

Orange Chicken Kebabs

Orange Chicken Kebabs

Ingredients
♥ View the recipe post at my humble food blog ♥

A) Main ingredient

220g skinless/boneless chicken breast meat (or fillet)

B) marinade:

1/4 teaspoon grated orange zest
30 ml orange juice
1 tbsp brown sugar
3/4 tbsp light soy sauce
1.5 tsp grated ginger
1.5 tsp rice wine vinegar
1/2 tsp sesame oil

C) Optional foods (to thread with chicken)
1 medium sized bell pepper, seeded and cut into 1 inch squares
10 fresh scallops, season with salt and pepper
1/2 stalk celery, cut to 1 inch squares
pineapple, cut into 1 inch cubes
How to make Orange Chicken Kebabs
♥ View the recipe post at my humble food blog ♥

1. Combine the ingredients for the marinade in a ziplock food bag or food bowl. Seal bag or cover bowl.

2. Cut chicken into 1.5 inch cubes and add to marinade in container. Mix well. Refrigerate for at least 30 minutes and up to 8 hours, turning the chicken pieces occasionally.

3. Remove chicken cubes from bag/bowl and drain, reserving marinade. Thread chicken and the foods at (C) on skewers, alternating pieces. Brush the remaining marinade over the threaded kebabs.

4. Oil grill pan or grease with cooking spray. Heat grill pan, and once hot, cook the kebab on each side for about 5-6 minutes each.

Notes::
- Use tongs to handle the kebabs when they are on the hot grill pan.
- If you’re using wooden skewers, soak them in hot water for 20 mins before skewering.
- I bought the metal skewers from Daiso (Singapore) for only S$2 for a pack of 5!
- If you are grilling a few batches, note that the cooking time may need to be adjusted (i.e. reduced) for the later batches as the grill pan gets hotter.

Spinach Roll

Spinach Roll

Ingredients
12 eggs, separated
400gr. spinach, boiled
4 tbsp all purpose flour (whole wheat works well too)
3 tbsp Parmesan cheese, finely grated
2 tbsp mustard sauce
2 bell peppers, coarsely chopped
3 fresh tomatoes, coarsely chopped
1/2 cup olive oil
300 feta cheese, chopped
3 tbsp walnuts finely chopped
salt

How to make Spinach Roll
Preheat oven to 190°C. Wet a baking paper and cover with it a baking sheet. Spray with oil.
Chop the spinach, stir in egg yolks, flour, mustard and Parmesan cheese. Mix well. Beat egg whites with a pinch of salt until stiff. Delicately stir in spinach mixture. Pour into the prepared baking sheet, bake about 12 minutes.
Meanwhile heat some oil in a saucepan, add salt and fry about 5 minutes, stirring a few times. Add walnuts. Remove from heat.
Cover the working surface with a baking paper. Turn down the ready spinach onto the paper, cover with the vegetables and feta cheese. Roll it and close very well with the paper. Let rest 15-20 minutes before serving.

Mohito Lime and Mint Chicken

Mohito Lime and Mint Chicken

Ingredients
4 Free-range Chicken Breasts.
A small handful of Fresh Mint.
2 Limes Quartered.

Juice of 2 Limes.

A glug of Rum (About 1/4 of a cup).
1 Tbsp of Olive Oil.

1 Clove of Garlic.
A generous pinch of Sea Salt and Freshly Ground Pepper.
How to make Mohito Lime and Mint Chicken
http://www.thegoodmoodfoodblog.com/2008/07/mohito-lime-and-mint-chicken.html

Grilled Prawns with Garlic and Cheese

Wednesday, July 30, 2008

Grilled Prawns with Garlic and Cheese

Ingredients
8 large Prawns, cleaned

2 tablespoon Butter, soften

5 tablespoon Grated Parmesan Cheese
1/2 tablespoon grated Garlic

2 teaspoon Coriander stem, chopped
A pinch of salt

A dash of pepper (optional - you wouldn't need it if your prawns are fresh)
How to make Grilled Prawns with Garlic and Cheese
Preheat oven to 170C.
Mix all ingredients except prawns together and set aside.

Trim off the legs, antenna and the sharp thingy (whatever you call that) on the head off the prawns. :P

Slit the back of prawns, using either a kitchen scissor or knife.

Skew the prawn if you want the prawn to be 'straight'.
Stuff the slit back with the butter mixture.
Top with extra Parmesan cheese if you like.

Grilled till prawns are cooked and the stuffing is slightly brown.
Serve immediately.

Roasted Corn and Black Bean Salad

Roasted Corn and Black Bean Salad

Ingredients
This is one of my favorite summer dishes, great alongside a grilled meal outside. Try it slightly warmed with lemon-ginger grilled shrimp and warm corn tortillas (above), at room temperature as a potato salad picnic alternative, or make up something else entirely (and report back). When you are dicing up your ingredients, try to make them all about the same size.

fresh corn

red bell pepper

zucchini

yellow onion

fresh pineapple

garlic

jícama

fresh lime juice

cayenne pepper

cooked black beans

black pepper

Kosher salt


How to make Roasted Corn and Black Bean Salad

Heat a small amount of vegetable oil in your favorite skillet – I prefer to use my big ol' cast iron pan for this.
Once hot but not smoking, add the corn kernels and cook until well browned.
Remove the corn to a bowl and wipe out skillet if necessary. Add a bit more oil and moderate the heat.

Cook the garlic, bell pepper, onion, pineapple, and zucchini until the vegetables are just done and the pineapple is caramelized. Bear in mind they will have different cooking times.

Squeeze lime juice over jícama and sprinkle on a generous amount of cayenne pepper.
Combine all ingredients: the pan-roasted corn, caramelized pineapple, cooked beans and veggies, seasoned jicama, salt, and pepper.
If possible, let salad rest a few hours or overnight to let the flavors deepen.
Serve warm, cold, or at room temperature.

South Italian Pork Fillets

South Italian Pork Fillets

Ingredients
2 big pork fillets
3 bell peppers (green, yellow and red)
3 fresh tomatoes, peeled and sliced
5 leafs of fresh basil
2 bay leafs
salt
black paper
garlic powder
5 tbsp olive oil


How to make South Italian Pork Fillets

Wash and coarsely chop the peppers. Heat the oil in a large saucepan on a high medium heat. Sprinkle the fillets with salt and black paper on the both sides. Place in the saucepan and fry 1 minute. Turn the fillets and fry 1 more minute on the other side. Transfer the meet in a plate, cover and keep warm. Add some more oil if it needs and pour the chopped peppers into the saucepan. Fry until are crispy and golden brown. When the peppers are ready, add the fillets and the sliced tomatoes. Sprinkle with salt and more black paper, add the fresh basil leafs, the bay leafs, sprinkle with garlic powder. Turn down heat at low, cover and cook about 20 minutes or until the liquids from tomatoes are almost evaporated. Serve warm.

Seasonal Fish Salad

Seasonal Fish Salad

Ingredients
serves 2

1 fillet of Sole Fish, skinned and sliced into 2 wide strips
1 cup Rocket Leaves
1/2 cup Mint
1/2 cup Chives, chopped
1/4 cup Parsley, stems discarded
a handful of Raspberries
1/4 lb Melon, diced
1 Yellow Kiwi, wedged
1 Tbsp Lime Juice
1 tsp Raspberry Puree
Sea Salt
Black Pepper
Olive Oil

How to make Seasonal Fish Salad
- Season fish fillets lightly, roll and secure with a toothpick. Steam 8 mins.

- Combine rest of the ingredients together, toss and serve with fish.

Ketchup Prawns

Ketchup Prawns

Ingredients
♥ View the recipe post at my humble food blog ♥

- 10 large prawns (shrimps), shells & veins removed (I leave the tails intact)
- 1/2 tbsp vegetable/olive oil
- 1/2 tbsp chopped garlic
- 1/4 cup of ketchup, mixed with 25 ml of water
- 1 chilli, deseeded and cut to long strips (add more if you want to up the heat)
- 1 small tomato, cut to small chucks How to make Ketchup Prawns
♥ View the recipe post at my humble food blog ♥

1. Heat oil in wok and fry garlic & chilli till fragrant.
2. Add prawns and fry till they are almost cooked.
3. Add the ketchup solution and stir evenly till the paste bubbles. Serve with warm rice.

Note: You can stir in a beaten egg to cook at step 3 if you like.

Grilled Lobster With Ginger, Garlic, and Soy Sauce

Grilled Lobster With Ginger, Garlic, and Soy Sauce

INGREDIENTS

1 1/2 cups olive oil
9 tablespoons soy sauce
6 garlic cloves, minced
6 tablespoons minced peeled fresh ginger
6 2-pound live lobsters
6 tablespoons chopped green onions

DIRECTIONS



Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Set aside. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.)
Prepare barbecue (medium-high heat). Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with remaining lobsters.

Transfer 1 lobster, shell side down, to work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Repeat with remaining lobsters.

Place lobster halves, meat side up, on barbecue. Brush meat with some basting sauce; sprinkle with salt and pepper. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, about 9 minutes. Remove from barbecue; arrange lobsters on platter. Brush with more sauce and sprinkle with green onions. Serve, passing remaining sauce separately.

Grilled Golden Seabass

Grilled Golden Seabass

INGREDIENTS
1 pound fresh sea bass
1 teaspoon olive oil
1 tablespoon lemon juice
salt and pepper to taste
1 bay leaf

DIRECTIONS

In a small bowl, stir together olive oil, lemon juice, pepper, salt and bay leaf. Rub fish with mixture inside and out.

Preheat an outdoor grill for medium heat.
Grill the fish over medium heat for 8 to 10 minutes each side.

Grilled Chicken Cordon Blue

Grilled Chicken Cordon Blue

INGREDIENTS
6 boneless, skinless chicken breast
6 slices Swiss cheese
3/4 cup seasoned bread crumbs
6 thin slices deli ham
3 tablespoons olive or vegetable oil


DIRECTIONS
Flatten the chicken breast. Place a slice of ham and swiss cheese on each chicken breast. Fold in half and secure with toothpicks. Brush with oil and roll in bread crumbs.

Preheat a grill for a medium heat

Grill and covered for 15 minutes.

Ladoo / Boondi ladoo

Tuesday, July 29, 2008

Ladoo / Boondi ladoo

Ingredients
Gram flour - 1 1/2 cup
Sugar - 1 cup
Water - 1 cup
Cardamom - 2 pieces (powdered)
Raisins and cashews - 1/4 cup
ghee - 1 tsp
Ladle with big holes (click the link to see the ladle)

Method
1. Dissolve sugar in 1 cup of water and prepare syrup to one string consistency. Now add the cardamom powder and the food color (either yellow or orange).
2. Add enough water to the gram flour and make it like dosai(little watery, not so thick) batter.
3. Heat oil in a pan on medium heat, pour the batter over the ladle. So it will fall like tiny balls (boondi) into the oil. Don’t over cook it. It shouldn’t be crispy. Drain it from oil and immediately put it into the sugar syrup. Leave it in the sugar syrup for few minutes and drain it. Repeat the same process for the whole batter.
4. Now heat little ghee in a pan and fry the raisins and cashews and add it to the boondi.
5. Let it cool for few minutes. Make balls immediately when it is warm. otherwise it is hard to make balls. Delicious ladoo is ready!!

Bayniyum

Bayniyum

Ingredients
All purpose flour - 1 cup
Sugar - 1 tbsp
Baking Soda - a pinch
Salt to taste

For the paste
Rice flour - 1/4 cup
Ghee

Sugar powder/Sugar syrup to finish

Method
1.Sift the flour in a bowl and add sugar, salt and baking soda and knead a soft dough.Seperate into balls as for making chapathi’s.
2. Mix the rice flour and the ghee to make the paste.
2.Roll the balls like chapathi’s and spread the rice paste ( a thin layer all over )
3.Roll it like a stick
4. Cut into pieces( 2 inches) as u wish.
5. Now roll it again as if you would do for bajji. That 2 inches will stretch out to be around 6 inches.

6. Allow it to dry for few minutes and deep fry it in the oil.
7. Now the layered bayniyum is ready.



8. Sprinkle the powdered sugar on both sides when it is hot.
or
8. Pour the sugar syrup over the beniyum.

That’s it. Very simple. The kids love it so much.(I made some with powdered sugar and few with sugar syrup.)You might alternatively choose the shape to be a circle.

Badushah

Monday, July 28, 2008

Badushah

Ingredients
Maida/All purpose flour - 1 lb
Dalda - 200 gm
water - 300 ml
lemon salt - 1/4 tbsp
baking soda - 1 pinch

For Sugar Syrup:
sugar -1/4 lbs
water - 1/4 ltr
Milk - 100ml

Making the dough:
Sift the flour and put it in a bowl. Add the baking soda, lemon salt , melted dalda ( I don’t have lemon salt so I akipped it and also no dalda so I add vegetable oil)and add water little by little and make it a smooth dough just like the way you make it for parotta. No need to keep it for a long time to become smooth. But knead it by your hand. Give a exercise to your hand. It is very important the dough must be so smooth. Now seperate the dough into small balls , flatten the balls. Curve the edges with your fingers to from ridges. Now press the bottom of the dough with your finger so that the dough pops-up at the center.

Making the Syrup:
Add the sugar and the water. Make it to boil. when it starts to boil add milk to it. Allow 10mins for the syrup to boil. If there is any foam remove it with a spoon with holes. If you touch the syrup it should stick with your fingers. Remove it from fire and allow it to cool.

Frying the Dough:
Now the dough is prepared and ready to fry. Heat oil in a pan. Don’t over heat it. Put a small dough and check the heat. If the dough is fried well and floating remove the oil pan from the fire and throw all the badushah you made. (It must remove from fire before you throw the dough in) .

Once you throw the dough in it will settle down in the oil. Now press it with the ladle after sometime the badushah start to float on the oil.

Now place the pan again in the fire and in low flame allow it to cook for 10mins to 15mins. So now you will see the nice brown color.

Drain it from oil and allow it to cool. Once it is cool drop this into the syrup you made before. Keep it in the syrup for 5mins.

Now remove it from syrup if you have any more remaining syrup pour it on top of the badushah.

Now the delicious badushah is ready to go.

Carrot Noodles Soup

Carrot Noodles Soup

Ingredients
Onion - 1/2 sliced
Carrot - 1 or 2 cut into slices
Noodles - 1/4 packet
Tomato sauce - 1/2 cup
Chilly powder - 1/4 tsp
Cumin powder - 1/4 tsp
Pepper powder - 1/8 tsp
Butter - 2 tbsps
Cilantro for garnish

Method
1. Heat 2 tbsps of butter in a pan and saute the sliced onion until soft, add the sliced carrot and fry for few more minutes. Add the vegetable broth or water allow it to cook, then add the noodles. Cover and cook it for two more mins.
2. Add the tomato sauce, Chilly powder, cumin powder, pepper powder and mix it well and cook it on low flame for few more minutes. Add salt and cilantro.
3. Once you see the shiny top switch off the gas and serve hot with any bread. Makes 2 servings.

Carrot Ginger soup

Carrot Ginger soup

Ingredients
Carrot - 4 cups peeled carrots
Ginger - 3 inch piece (1/4 cup)
Onion - 1 small yellow onion (3/4 cup)( I used the red onion)
Ground pepper
Nut meg powder a pinch
Vegetable Stock (replace with water) - 5 cups
Orange Juice - 1/2 cup
Salt
Olive oil/any vegetable oil - 2tbsp

Method
1.Heat oil in pan and add the chopped Ginger and onion and stirring it until soft.
2.Add the chopped carrot and the vegetable stock(water) and orange juice and cover it with a lid and cook until the carrot become soft.
3. Now puree this using a blender .
4.Add nutmeg, Salt and pepper. If the soup is too thick , thin it with vegetable stock or water.
5.To serve chilled ,refrigerate it for 6 hours. To serve warm, heat slowly over medium heat.
6. Garnish each serving with a spoonful of cream. (Optional)

Cauliflower Soup

Cauliflower Soup

Ingredients
Medium size Cauliflower - 1/2
Medium size potato - 1/2
Onion - 1/2
Butter - 2 tbsp
Milk - 1/4 cup
Sour cream/Yoghurt - 2tbsp
Black pepper powder - 1/2 tbsp
Cilantro/Basil to Garnish
Salt to taste

Method

1.Heat the butter in a pan and add the chopped onion , fry until it becomes soft.
2.Now add 1tbsp of plain flour(maida) and fry for a minute and add the chopped cauliflower floretts and the potato. Add a cup of water and cook it for 5 mins.
3.In a blender , grind half the portion of the mixture into smooth paste. Now add this ground paste in a pan and add the milk and pepper powder and allow it to boil. Add the remaining cauliflower mixture to it.
4.Finally add the salt and the Cilantro and the Yoghurt/cream. Serve hot.

Sweet Corn Meal Pudding

Sweet Corn Meal Pudding

Ingredients
Butter - 1/4 cup
Vegetable shortening - 2 tbsps or olive oil - 2 tbsps
Corn flour (Masa Harina) - 1/2 cup
Water - 4 to 5 tbsps

Corn meal - 3 tbsps (looks like sooji/rava)
Corn Kernels - 3 tbsps canned or frozen
Sugar - 1/4 cup
Whipping Cream - 3 tbsps
Baking Powder - 1/4 tsp
Salt a pinch

Method
1. Mix butter and shortening together in mixing bowl and mix until creamy.
2. Add corn flour little by little and mix thoroughly. Add water and make like a cookie dough. Add the corn kernels.
3. In another bowl add corn meal, whipping cream, sugar, baking powder, salt and mix well.
4. Combine this two mixtures together and mix until well blended.
5. Pre heat the oven to 350 degrees.
6. Grease the baking pan with butter or oil , pour the mixture cover it with a aluminium foil and bake for about 25 to 30 mins.
7. Remove it from oven and cool it and serve as a dessert, or with breakfast, lunch or dinner. Makes 2 to 3 servings.

Scramble egg

Scramble egg

Ingredients
~ 1 egg
~ 15ml milk
~ black pepper powder to taste
~ anchovies
~ olive oil

How to make Scramble egg
~ beat the egg with milk till fluffy
~ heat up pan with olive oil
~ pour the egg mixture onto the pan and whisk slowly with spoon till moist get almost dry and set aside
~ heat up pan with olive oil and fried the anchovies till golden brown
~ sprinkle the black pepper powder and crispy anchovies on top of the scramble egg

New Mexico Chile Verde

New Mexico Chile Verde

Ingredients
2lbs (1kg) pork butt (shoulder) or 'country style ribs'
1 tbsp bacon fat or cooking oil
2 medium onions
4 cloves of garlic
1 tbsp plain flour
8oz (240ml) canned diced green chile
4oz diced jalapenos (vary this for more/less heat, 4oz is pretty mild)
1 14oz can, (3/4 pint) beef stock
2 tsp dried oregano
2 tsp celery salt
2 bay leaves
salt and black pepper


How to make New Mexico Chile Verde
This recipe is adapted from one I found in a plastic-bound New Mexico cookbook I picked up in Santa Fe 8 years ago. It calls for cans of diced green chile rather than tomatillo, but it's a good approximation of a NorCal-Mex Chile Verde.

Serve on soft corn tortillas with cilantro, sour cream, cheese, salsa and avocado, or as a dinner plate with beans and rice, and salsa.

Cut the pork in to 1/2" (1cm) cubes, sprinkle with salt and pepper. Dice the onion and mince the garlic. In a heavy saucepan over medium heat add the fat or oil, and brown the pork. Remove the pork, and saute the onion, adding the garlic once the onion is limp. Add the meat back in, and stir in the flour.

Add the chile and jalapeno, and the beef stock. Add the remaining ingredients. Cover and simmer gently for 2 to 3 hours, until pork is falling apart. Add salt and black pepper to taste, and remove the bay leaves.

Energy muffins

Energy muffins

Ingredients
3/4 cup sugar
2 cups self-raising flour
1 tsp ground cinnamon
1 tsp baking powder
2 cups grated carrots
1 cup grated apples
1 cup dessicated coconut
1 cup sultanas
3 eggs
1 cup vegetable oil
1 tsp vanilla extract
How to make energy muffins
Carrots, apples, coconut, sultanas — doesn’t that sound healthy to you? :P


Even if you’re not in need of that extra energy boost to start your morning, even if you don’t feel like stirring a mash of orange-green pulp in your mixing bowl, I would implore you to try this. Moist, not overly sweet, full of flavour and bite, this recipe is definitely for keeps.

Or at least on those days when you want to feel healthier.

Preheat oven to 180C.
Sift flour, sugar, cinnamon and baking powder into a bowl.
Add carrot, apple, coconut and sultanas.
In a separate bowl, beat the eggs, oil and vanilla.
Add the wet ingredients into the dry ingredients.
Bake at 180C for 22-25mins.

Tempura Udon

Tempura Udon

Ingredients
2 Udon
Water 400cc
Dashi 1tsp
Soy Sauce 3tbs
Mirin 1tbs
Sugar 2tbs
Salt 2tsp
Plain Flour 100g
Cold Water 150cc
6 King Prawns
1 Green Pepper
1 Sweet Potato
How to make Tempura Udon
Tempura


Mix the Plain flour with the water in a bowl.
Remove the shell from the king prawns. Then score the back of each prawn, removing the thin black line. If you like you can leave the tail on for decoration, which you can also eat.
On the inside of the prawn score three lines horizontally, this will give the prawn greater length.
Cut the sweet potato and green pepper into sizes of your choice.
Heat the oil which you will use to fry the Tempura to 160 - 180 degrees. Dip the ingredients into the tempura mix and place into the hot oil. Cook for 3 - 5 minutes.
Udon


Boil the udon for 5 to ten minutes
Remove the udon from the heat, and drain the udon into a sieve. Cool with cold water and leave until cold.
For cold udon tempura stock, put 400cc water into small pan, bring to the boil and then remove from the heat. Add the dashi stock, soy sauce, mirin and sugar mixing well. Leave to cool.
Place the udon into a bowl with the tempura on top. Finally add the stock, Enjoy!.

Molten chocolate cakes

Sunday, July 27, 2008

Molten chocolate cakes

Ingredients
3 eggs
150g dark chocolate
175g butter
90g cake flour
110g sugar

How to make Molten chocolate cakes
Preheat oven at 200°C.
Melt chocolate and butter. Leave aside.

Beat eggs and sugar until creamy.
Add sifted flour, mix well.
Add melted chocolate mixture
Pour in greased mini muffins pan.
Bake in preheated oven for about 12-15 min.
Leave to cool in pan before removing.

Braised Chicken with Spanish Olives

Braised Chicken with Spanish Olives

Ingredients
4 Chicken Drumsticks
4 Chicken Thighs
2 Tomatoes
1 Potato, diced into large pieces
1/2 Yellow Onion
1 Garlic Clove
1 Cup of Spanish Olives
5 Capers How to make Braised Chicken with Spanish Olives

In a large cast iron dutch oven, heat 1 teaspoon of olive oil and sear the chicken pieces until all sides have a brown, crisp sear. While chicken is searing, cut the tomatoes and onion into large chunks, place in blender along with the garlic, and blend until it forms a thick sauce. Once Chicken is done searing add the sauce and the remaining ingredients. Bring to a boil, cover the pot and lower the temperature. Simmer for two hours or until the chicken becomes tender. Add salt and pepper to taste. Enjoy!

Pumpkin Cheesecake to Die (or kill) For

Pumpkin Cheesecake to Die (or kill) For

Ingredients
* 1 1/2 cups crushed gingersnap bickies/cookies (the ginger crust makes ALL the difference)
* 1/2 cup shredded or flaked coconut
* 1/3 cup butter, melted
* 2 (8 ounce) packages cream cheese, softened
* 1/4 cup sugar or sugar substitute (for diabetics)
* 1 teaspoon vanilla extract
* 3 eggs
* 1 cup cooked mashed pumpkin - butternut is great or Kent or Jap or QLD blue - whatever's on hand (dont use the tinned muck! Boil yer own!)
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg

How to make Pumpkin Cheesecake to Die (or kill) For

1. Preheat oven to 175.C (350.F). In a medium bowl, mix together the crushed gingersnap bickies, coconut and butter. Press into the bottom, and about 1 inch up the sides of a 9" pan. (I use a quiche dish.) Bake crust 10-15 minutes in the preheated oven. Set aside to cool. Try to resist the urge to overcook.

2. In a medium bowl, mix together the cream cheese, sugar or sugar substitute and vanilla just until smooth. Keep mixing, adding eggs one at a time, blending well after each. Then add the pumpkin and spices.

3. Spread it into the cooled crust. Resist lowering face into mix for a taste.

4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours (overnight is best) before serving.

Serve w/ thickened blobs of cream (why stop now?) and strong coffee. PERFECT for Thanksgiving, Aussie Style.
: )

Fruit Colorful Mousse

Fruit Colorful Mousse

Ingredients
200 ml whipping cream, whipped
1 banana
3 fresh kiwis
8 fresh strawberries
confectioners' sugar
1 fresh lemon


How to make Fruit Colorful Mousse
Peel the banana, cut 1/3 of it into rounds or other forms and sprinkle with fresh lemon juice, set aside. Blend the remaining banana with the remaining lemon juice, set aside.

Wash the strawberries, keep 2 strawberries apart and blend the others with 1tbsp confectioners' sugar.
Peel the kiwis, keep 1/2 apart and blend the remaining with 1tbsp confectioners' sugar.

Divide the whipped cream in three mixing bowls. Pour the banana puree into one bowl, strawberry puree into the second bowl and the kiwi puree in the third one. Mix them well to color the wipped cream.
Spoon by spoonfuls strawberry cream, then banana cream and at last kiwi cream into the serving glasses. Decorate with the fruits kept apart, sprinkle a little bit of confectioners' sugar. Refrigerate until serving, about 2 hours.

Crisp Lemon Cookies

Crisp Lemon Cookies

Ingredients
(A)
1 1/2 cup self-raising flour
1/4 tsp. salt
1/2 cup powdered sugar
(B)
1/2 cup or 1 stick of butter, softened
2 tsp. Pure lemon extract
1/2 tsp. Pure vanilla extract
1 Tbsp. milk How to make Crisp Lemon Cookies
1. In a food processor, add in (A). Pulse to combine.

2. Then, add in (B) and process until a dough is formed. Take it out on a lightly flour surface and give it a few kneads. Roll to 1/4 inch thickness and cut with a cookie cutter or pastry crimper. (Note: the dough will be soft, you need to transfer the cookie with a scraper or you can refrigerate the cookie dough for at least 30 mins. before rolling.)

3. Place on a parchment lined baking pan and bake in preheated 350'F oven for 15-17 minutes or until lightly brown on edges.

WEST FRIED CHICKEN

WEST FRIED CHICKEN

Ingredients
2 kg chicken pieces
1 cup milk (or half milk, half beer!)
3 eggs
Tabasco Sauce
2 cups all-purpose flour
1 1/2 tablespoons salt
1 1/2 tablespoons caster sugar
1 teaspoon pepper
2 teaspoons garlic powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme
olive oil (about 1 cm deep in pan)
How to make WEST FRIED CHICKEN
Rinse chicken, cut off excess fat, cut any very big pieces in half, and pat dry with a towel.

Combine milk, a couple of squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well.

In a large container with a lid, combine and sift the flour and dry ingredients.
(Tip: I use a coffee grinder to powder the herbs to help release their flavour!).

Dip the pieces of chicken in the milk mixture; let excess drip off back into the bowl. Then put a few chicken pieces in the container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I’m getting some use out of Shirl’s Tupperware). Place coated pieces on a rack and repeat with remaining chicken pieces. Leave them for about 20 minutes for the coating to set.

Heat olive oil in fry pan to 4:30 – 5 o’clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until light brown on both sides (don’t crowd that pan). After frying each batch, place them on a rack in a 170º(about 350F) oven (don’t forget to put a tray under the rack to catch the drips!). This process is important, as it both drains excess oil from the chicken as well as finishes cooking it in a very effective salute to healthy cooking!

Chicken breasts will take a little less time than boney pieces – thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts. Pierce with a fork to see if juices run clear to check for doneness. The end result is simply fantastic.

KFC WAS GOOD, BUT WEST IS BEST

Maiale alla birra

Maiale alla birra

Ingredients
Ricetta facile e veloce da accompagnare con riso bianco in estate o purea di patate in inverno.
Per 4 persone

8 fettine di maiale
1 tazza di farina
1 cipolla di tropea
1 bicchiere e mezzo di birra chiara
olio e sale


How to make Maiale alla birra
Infarinate le fettine di maiale dopo averle un pò battute
In una padella antiaderente scaldate un pò d'olio

Tagliate grossolanamente la cipolla e mettetela a soffriggere
Quando la cipolla è ben dorata inserite le fettine di maiale
Salate
Cospargete il tutto di birra e lasciate cuocere alcuni minuti

Friday Burger

Friday Burger

Ingredients
Minced Meat, 180g

Avocado, One

Red onion, One half

Tomato, One

Lettuce, A leaf or three

Sour cream, A few dollops

Whole grain bread, Two slices

Mustard

Ketchup

How to make Friday Burger
This is almost too simple.

Fry bread in butter.

Chop up avocado, tomato and red onion into suitable pieces.

Form the minced meat into a nice patty and fry in butter with salt and lots of freshly ground black pepper.

Place some avocado, tomato and red onion on a leaf of lettuce on one of the bread slices. Put on a few dollops of sour cream.

Put the patty on the burger when it has reached desired cookedness.

Put on mustard and ketchup, more avocado, tomato and red onion.

Top with more sour cream and the second piece of bread.


Gorge.

Green Bean Appetizer

Green Bean Appetizer

Ingredients
4 cups frozen green beans
2 cups water
1 pkg vegetable broth
1 egg
1 cup milk
1 cup flour
2 tsp onion powder
1/8 tsp garlic powder
1 tbsp finely chopped fresh parsley

1 cup finely grated dry bread crumbs
oil for frying


How to make Green Bean Appetizer
Bring to a boil the water, add the vegetable broth and the green beans. Cook about 15 minutes.
Fill a deep saucepan with cold water. Dry the green beans and transfer into the cold water. Keep them in it about 5 minutes. Dry again.
In a deep dish combine the milk with the egg. In another dish combine the flour with the onion powder, the garlic powder and the parsley. Pour the bread crumbs in a third dish.
Heat the oil in a deep saucepan. Roll each been in milk mixture, then in the flour mixture, the bread crumbs and fry until golden brown.

Lemon Dream

Lemon Dream

Ingredients
for the roll:

100 gr. sugar
4 eggs, divided

100 gr. all purpose flour
1/2 tsp lemon extract
1/2 tsp salt
for the lemon cremè:

2 egg yolks
100 ml. fresh lemon juice
100 ml. fresh orange juice
150 gr. sugar
2 tbsp potato starch
1 lemon


How to make Lemon Dream

Prepare the cremè:
Bring to a boil 400ml. water in a deep saucepan. In a other sauce pan combine the egg yolks with the sugar and beat onto the boiling water with the electric mixer about 5-6 minutes. Add gradually the potato starch and the lemon and the orange juice, continue to beat with the mixer about 5 minutes. Remove from the boiling water and add the grated lemon peel and the lemon extract. Cover and keep in fridge

until ready to use it.
Prepare now the roll:
Preheat oven to 400°F - 200°C. Cover a baking sheet with a baking paper. Blend the egg yolks with the sugar until light and fluffy, add gradually the sifted flour. Beat apart the egg whites with the salt until stiff. Pour into prepared sheet and bake about 15 minutes. Meanwhile cover the working surface with baking paper sprinkl with sugar. Turn down the ready roll onto the paper, roll it and close it with the paper. Leave to chill about 20 minutes in the fridge.
Open the roll, spread with the lemon cremè, roll it again to close and pour it onto a serving plate. Sprinkle with confectioners' sugar and decorate to taste.

Dumpling Sauce

Dumpling Sauce

Ingredients

2 parts Hosin Sauce
1 pts Soy Sauce
1 pts Black Vinegar
1 pts Shaxoing Cooking Wine
1 pts Chili Garlic Sauce
1 pts Garlic Slices


How to make Mary Chung Style Dumpling Sauce
This dumpling sauce is inspired by Mary Chung Chinese restaurant in Cambridge MA. It's also served with her Scallion Pancakes.

Mix Together.. Enjoy!

Dumpling wrappers

Dumpling wrappers

Ingredients
2.5 c lour
1 c boiling water
1 tsp salt
1 tbsp shortening

How to make Mary Chung Style Dumpling wrappers
Add boiling water to salt and flour mixture. Knead, add shortening, knead again for 10 minutes.

Let dough rest for 20 minutes. Shape into acorn sized-balls, and roll flat to the size of a mini-cd. :)

Add meat mixture (still perfecting recipe) and pan fry in peanut oil.

Scallion Pancakes

Scallion Pancakes

Ingredients
2.5 c lour
1 c boiling water
1 tsp salt
1 tbsp shortening
1 cup chopped scallions
sesame oil
peanut oil
How to make Mary Chung Style Scallion Pancakes
Add boiling water to salt and flour mixture. Knead, add shortening, knead again for 10 minutes.

Let dough rest for 20 minutes. Roll into a long oval about 2-3 feet in length and about 8 inches in diameter.

Brush with sesame oil, and sprinkle scallions evenly throughout dough.

Cut dough crosswise into 6 squarish sections.

Roll each piece up like a cigar, then roll again longways to form a sort of cinnamon bun shape.

Flatten each cinnamon bun thingey into a round about the size of a CD. The final pancake should be less than 1/8" thick.

Fry in a wok with about 3 tbsp peanut oil, until golden brown. Press down the top of pancake as it starts to bubble up for even doneness on the cooking side. Cook again on other side. Serve with Mary Chung Style Dumpling Sauce

Damn (good) Vegan Chocolate Cookies

Damn (good) Vegan Chocolate Cookies

Ingredients
- 2 1/4 cup of flour (you can use whole wheat, all-purpose)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp of sea salt
- 1/2 cup of raw sugar
- 2 tsp of unsweetened cocoa powder
- 2/3 cup of maple syrup
- 1/2 cup of black strap molasses (unsulphured)
- 1/2 cup of canola oil (rapeseed oil)
- 2/3 cup of semi-sweet chocolate chips (dairy free)

How to make Damn (good) Vegan Chocolate Cookies
1. Mix dry ingredients in one bowl
2. Mix wet ingredients in other bowl... whisk
3. Combine all ingredients into one bowl.
4. Preheat oven to 350 deg F
5. Form into balls and place on ungreased sheet pan with atleast an inch between each ball.
6. Cook for 11 minutes and take out to cool.

You won't know these are vegan. They are soft and sweet.

Low-Fat Healthy Apple Crumble

Low-Fat Healthy Apple Crumble

Ingredients
2 apples, peeled, cored and sliced
1 cup rolled oats
1 cup bran flakes
1 cup milk ( skim or soy )
3 tbsp apple juice
1 tsp cinnamon
2 tbsp sweetener
a handful of walnuts or pistachios, coarsely chopped
1/4 cup raisins


How to make Low-Fat Healthy Apple Crumble
Combine the oats and the milk in a mixing bowl, cover and let stand about 30 minutes. Add bran flakes and raisins, let stand 10 more minutes.
Preheat oven to 190°C.
Add cinnamon, sweetener, walnuts or pistachios. Arrange the sliced apples into a lightly greased baking pan, pour the apple juice over the apples and cover with the prepared mixture. Bake about 15 - 20 minutes.

NANA'S MUTTON SHANK CASSEROLE

NANA'S MUTTON SHANK CASSEROLE

Ingredients
4 Mutton Shanks cut in half
1 Beef Stock cube
1 Dessertspoon Soy Sauce
2 Tablespoons Flour
1 cup Red Wine
Water
Olive Oil
Potatoes (as many as you like)
3 large Onions or 6 small ones
2 or 3 Stalks of Celery
Salt and Pepper

1 cup frozen Peas and/or Beans
3 Carrots sliced
1 medium sized Parsnip sliced
1 Lemon
1 teaspoon Ground Ginger
1 teaspoon Garlic Powder
3 Bay Leaves
1 teaspoon Dried Sage
1 teaspoon Dried Rosemary
1 teaspoon Dried Thyme

How to make NANA'S MUTTON SHANK CASSEROLE
Put the shanks into a large enough casserole dish, pour over wine, add onions, salt and garlic powder. Cover and bake at 180º for one hour, turning shanks over once. Remove shanks and set aside. Strain off fat and make plenty of brown gravy by bringing to boil the juices in the bottom of the pan, adding flour, and gradually stirring in water, a beef stock cube, and a dessertspoon of soy sauce. Add salt and pepper to taste.

Now add sufficient potatoes for the meal, cut into quarters if large and left whole if small, 2 or 3 stalks of celery cut into pieces, about a cup of peas and beans, 3 sliced carrots, a medium sized parsnip sliced, the finely grated rind (zest) and juice of a lemon, 1 teaspoon of ground ginger, 3 bay leaves, 1 teaspoon dried sage, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and salt to taste. Put the shanks back in mix everything up and cook for another hour or until the vegetables are tender. Keep lid on casserole while cooking, but after 30 minutes, give it all a good stir and mix it all up again.

Tip: Cook it all in the morning and then let it cool down. Later that day, scrape off any fat that has set on the surface and warm it up for an hour in the oven for a really great result.

Mrs E.M. Culloty’s Award Winning Recipe - she was my Nana and regularly served this to me 30 years ago. It tasted great back then and still does!

Pasta greca

Pasta greca

Ingredients
Per 4 persone:

una confezione di pomodorini datterini
150 gr. di feta
mezza tazza di olive nere denocciolate
due cucchiai di capperi
origano
basilico
pasta corta (pennette, maniche e mezze maniche, fusilli) nella quantità abituale


How to make Pasta greca

Lavate e tagliate a pezzetti i pomodorini
tagliate a cubetti la feta e unitela in un recipiente abbastanza capiente ai pomodorini
tagliate a rotelline le olive nere
unitele insieme ai capperi al composto
Fate cuocere la pasta mantenendola al dente
cospargete il composto con origano e basilico a piacere
salate
scolate la pasta a cottura ultimata e unitela al sugo insieme ad un filo d'olio
Servite fredda.

Creste di gallo with smoked salmon

Creste di gallo with smoked salmon

Ingredients
400g of crestedi gallo or other Italian pasta like penne or orecchiette
200g of smoked salmon
2 pieces of bell pepper
3 spoons of olive oil
2 cloves of garlic
3/4 cup of cream
1/2 of spoon of ground pepper
basil leaves for garnish

How to make Creste di gallo with smoked salmon

cook pasta according to the directions at the package
heat the oil in the frying pan, add minced garlic, then cubed peppers, fry till peppers are soft
add smoked salmon, sliced
add cream, fry 5 min on medium heat till the liquid reduced and sauce becomes more dense
add ground pepper
add al dente cooked pasta
mixed well, served garnished with basil leaves

Baked eggplant

Baked eggplant

Ingredients
1 big eggplant
Seasoning:

2 tea spoons of chili oil
1 spoon of light soy sauce
1 spoon of fish sauce
1 clove of garlic, minced
1 chili pepper
1 spoon of oil
1 tea spoon of sesame oil
2 spoons of lime juice
1 spoon of brown sugar
Garnish:

sesame seeds
mint leaves
How to make Baked eggplant
slice eggplant into 1 cm thick slices
mix the seasoning ingredients
deep each slice of eggplant in seasoning and put in baking dish
bake in the oven about 30 min in 160 degrees
served garnished with mint leaves and sprinkle with sesame seeds

Prosciutto Wrapped Snapper with Vanilla Oil

Prosciutto Wrapped Snapper with Vanilla Oil

Ingredients
Adapted from yongfook's recipe, pancetta wrapped cod!

Serves 4

2 Snapper or Perch Fillets, skinned
4 slices of Prosciutto di Parma
small handfuls of Baby Frisee and Radicchio
juice of 1/4 Lemon
1/2 tsp Balsamic Vinegar
1/2 tsp Orange Blossom Honey
EVOO
Sea Salt
Black Pepper
Vanilla Oil*

*If you can't find it anywhere then this is how you make it:
500ml Light Olive Oil
1 Vanilla Pod

- Score pod into half and drop it in a bottle of light olive oil for 3 days.

Can be stored for months. Shake before use.
How to make Prosciutto Wrapped Snapper with Vanilla Oil
- Coat fillets with black pepper. Wrap each fillet with 2 slices of Prosciutto.
- Get a pan really hot. Add a dash of EVOO and sear fillets for 4 mins a side.
- While searing the fish, whisk L.J, honey, vinegar, EVOO, salt and pepper. Dress greens lightly.

- When fish is done, remove from pan and allow it to rest for 30secs.
- Slice fish, add greens on top and drizzle vanilla oil.