Free Recipes

Beef Stew South Africa

2010-11-22T04:59:00.000-08:00

Beef Stew South Africa

Ingredients Beef Stew :

1/4 cup plus 1 tablespoon Vegetable Oil
4 pounds lean beef round, cut into 1-inch cubes
5 medium Carrots, peeled and cut into 1/2-inch cubes
4 Onions (about 2 pound), sliced
4 cloves Garlic
1 Bay Leaf
4 cups Canned Tomatoes, drained
1 bottle (750 ml) Burgundy, Cabernet or Pinot Noir
2 cups Beef Stock or Broth
2 teaspoons Salt
1/4 teaspoon Black Pepper
1-1/2 pounds assorted Mushrooms, such as White Button, Cremini or Portobello, cleaned and trimmed
1/4 cup All-Purpose Flour

Preparation to make Beef Stew South Africa :

Heat 1/4 cup oil in large Dutch oven over medium-high heat. Working in batches, add beef and sauté until well browned, 8 to 10 minutes per batch. Remove meat to platter. Add carrots and onions to pot; sauté 5 to 6 minutes. Add garlic; sauté 30 seconds. Return meat to pot. Add the bay leaf and tomatoes, breaking up tomatoes with wooden spoon. Stir in wine and beef stock; cover and simmer 1 1/2 hours or until the beef is tender. Uncover; simmer for 1/2 hour. Season with the salt and pepper. Cool and refrigerate, or freeze, tightly covered.

To serve: If the stew has been frozen, let thaw. Depending on the size of the mushrooms, leave whole or cut into quarters or halves. Heat remaining tablespoon oil in a large skillet. Add mushrooms; sauté until softened and browned, 8 to 10 minutes. Stir into stew in pot. Remove a little liquid from pot to bowl. Stir in flour to make paste. Stir in a little more liquid from the pot to thin out the paste a bit. Stir the flour mixture into the stew. Gently reheat the stew over very low heat, stirring, until simmering and stew is slightly thickened. Remove bay leaf. Serve over noodles, boiled or mashed potatoes or rice.

Apple Pizza Pie Malang

2010-11-22T04:31:00.000-08:00

Apple Pizza Pie Malang

Ingredients Apple Pizza Pie Malang :

* 1/2 cup butter, softened
* 1/4 cup confectioners' sugar
* 1 cup sifted all-purpose flour
* 2 (21 ounce) cans apple pie filling
* 1 cup shredded Cheddar cheese
* 3/4 cup all-purpose flour
* 1/2 cup packed brown sugar
* 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together butter or margarine and confectioners' sugar. Add 1 cup flour and mix gently just until dough comes together. Pat evenly into a 12 inch pizza pan.
3. Bake in preheated oven for 15 minutes. Remove and spread with apple pie filling.
4. In a medium bowl, mix together cheese, 3/4 cup flour, brown sugar, and cinnamon. Sprinkle over apple filling and return pizza to oven for 25 to 30 minutes longer.

Turkey and Cranberry Quesadillas

2010-11-20T06:48:00.000-08:00

Turkey and Cranberry Quesadillas

One of my favorite parts of the holiday turkey dinner is the leftovers! It is always fun trying to come up with new ways of using turkey leftovers in such a way that the leftover meals are just as interesting as the original. Before trying something new though, I had to enjoy my favorite way to use turkey leftovers, the turkey and cranberry sauce sandwich. Once I had satisfied that craving it was time to move on and given that both the turkey and cranberry sauce were done with texmex flavours I was thinking along the lines of turkey and cranberry sauce tacos or better yet quesadillas. Though the cranberry sauce already had jalapenos in it, it was not spicy enough for the heat that I want in a quesadilla so I added some more to the quesadilla along with some cilantro as it is one of my favorite herbs and a texmex staple. The turkey and cranberry sauce quesadillas turned out really well! The sweet, tart and spicy cranberry sauce worked surprisingly well in the quesadillas along with the turkey and the gooey melted cheese. I will definitely be making these again!

Ingredients:
a touch of butter (or oil)
2 flour tortillas
1/4 pound turkey (cooked, shredded)
2 tablespoons cranberry sauce
1 jalapeno (chopped)
1 green onion (chopped)
1 handful cilantro (chopped)
2 handfuls cheese such as cheddar or jack, etc. (grated)

Directions:
1. Melt the butter in a pan.
2. Place a tortilla in the pan and rub it around in the butter to coat.
3. Heat the tortilla until air pockets form, flipping a few times.
4. Repeat 2-3 for the second tortilla and leave it in the pan.
5. Place the turkey, cranberry sauce, jalapeno, green onion, cilantro and cheese on top followed by the other tortilla.
6. Cook the quesadilla until golden brown on both sides and the cheese is melted flipping once.

Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.

Chocolate Glazed Baked Donuts

2010-11-20T06:39:00.000-08:00

Chocolate Glazed Baked Donuts
Ingredients:

(A)
1 cup all purpose flour
1/3 cup white granulated sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

(B)
1 large egg
1 tub (6oz/170g) vanilla flavored yogurt
1 Tbsp. milk
1 Tbsp. canola oil

(C)
3/4 cup semi-sweet chocolate chips (for glazing)
Colors sprinkles as needed

Method:

1. In a big glass bowl, combine (A). Whisk thoroughly with a whisk.

2. In the center, add (B). Whisk until combine. Use a spoon and fill the greased donuts pan, about half full.

3. Bake at preheated 400'F oven for 10 minutes. Remove with a toothpick and let cool completely on wire rack.

4. Melt the chocolate chips in a plate in the microwave. Dip the cooled donut with the melted chocolate and quickly sprinkle the colors sprinkles on top. Set it on a wire rack 1 inch apart for the chocolate to harden.

5. Store in air-tight container.

*Yields 12-15 healthy baked donuts*

Italian Meatball Mini Burgers

2010-11-20T06:35:00.000-08:00

Italian Meatball Mini Burgers

These little sandwiches are baked at the same time for a quick appetizer

Italian Meatball Mini Burgers

INGREDIENTS:

1/2 small green bell pepper
1/2 small red onion
8 oz (bulk hot Italian sausage or sausage links, casings removed
1/3 plain dry bread crumbs
2 tbsp water
1 refrigerated crescent rolls
1 cup shredded mozzarella cheese, divided
1/4 cup (loosely packed fresh basil leaves
1 can pizza sauce (1 3/4 cups)

DIRECTIONS:

1. Preheat oven to 375°F. Finely chop ½ bell pepper and ½ onion with Food Chopper on Cutting Board. Combine bell pepper, onion, 8 oz. sausage, 1/3 cup bread crumbs( measuring cups) and 2 Tbls water ( mini Easy read cup) in Classic Batter Bowl; mix well using Small Mix ‘N Scraper® and set aside.

2. Place 1 pkg dough onto Cutting Board (do not unroll). Using a sawing motion, slice dough into 24 disks with Color Coated Bread Knife. Arrange disks on Large Round Stone with Handles; Press center oh half with Tart Shaper, sprinkle evenly with 2/3 cup of the cheese. Using Medium Scoop, place one level scoop of the sausage mixture onto half of the disks; flatten slightly with back of scoop. Bake 15–18 minutes or until buns are golden brown and centers of meatballs are no longer pink.

3. Meanwhile, coarsely chop ¼ cup basil with Professional Shears in 2cup Prep Bowl,. Pour 1 can pizza sauce into Small Micro-Cooker®. Microwave, covered, on HIGH 2–3 minutes or until hot; stir in basil with Classic Spatula. Remove baking stone from oven with Oven mitts to Stackable Cooling Rack. Immediately sprinkle meatballs with remaining cheese; top with bun tops. Serve with Mini Spatula with sauce (Small Bamboo Ladel and Square bowl)

Yield: 12 appetizers

Chicken Enchilada Pizza

2010-11-20T06:25:00.000-08:00

Chicken Enchilada Pizza

INGREDIENTS:

1 pkg (13.8 oz) refrigerated pizza crust
3/4 tsp Vegetable Oil
1/2 medium onion
1 jalapeño pepper
1 bag (8 oz) Colby & Monterey Jack or marble cheese blend (about 2 cups), divided
2 cups diced cooked chicken breasts
1/2 cup mild green taco sauce or medium green enchilada sauce
3 garlic cloves, pressed
1/2 cup cherry / grape tomatoes
1/2 cup loosely packed fresh cilantro

DIRECTIONS:

Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef’s Silicone Basting Brush and Prep Bowl. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom with Baker’s Roller. Bake 12–14 minutes or until crust is golden brown.
Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1/2 cup (measuring cups) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®.
Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.
Slice tomatoes lengthwise into quarters using TOMATO Knife. Coarsely chop cilantro with Prep Bowl and Professional Shears. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 24 squares with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 6 servings or 24 appetizers

Toasted Coconut Ice Cream

2010-11-19T03:35:00.000-08:00

Toasted Coconut Ice Cream

1 1/2 cups heavy cream
1 1/2 cups coconut milk (just about one 14 ounce can)
1 can sweetened condensed milk
3 cups shredded, sweetened coconut (or unsweetened if you prefer!)
pinch of salt
ice cream machine!

1. Preheat oven to 350 degrees. Lay 3 cups of shredded coconut on a parchment paper lined baking sheet. Toast coconut until browned, watching carefully, about 10-12 minutes, stirring it around once to ensure overall toastiness. Remove from oven, let cool.

2. In a medium pot on medium heat, combine heavy cream and coconut milk until warmed and steam is rising, hot enough to steep the toasted coconut.

3. Remove pot from heat and set aside. Add 2 cups of toasted coconut, stir and let steep for 1 hour. Reserve 1 cup of toasted coconut for topping your ice cream later!

4. Come on back to your coconut milk party mixture. Strain mixture into a medium sized bowl, removing soggy toasted coconut.

5. Reheat coconut milk mixture in your medium pot. Slowly add the contents of one can of sweetened condensed milk and a pinch of salt until combined. Once combined, remove from heat, pour into bowl for chilling.

6. Chill mixture for 1 hour in freezer or 3-4 hours in fridge until well-chilled!

7. Pour into ice cream machine and churn it up for 25-30 minutes!

8. Scoop a lovely bunch of it into an ice cream bowl, top with toasted coconut and enjoy!

Estonian lenten buns

2010-11-19T03:31:00.000-08:00

Estonian lenten buns

Yields about 24

Buns:
500 ml lukewarm milk
50 grams fresh yeast
800 grams plain flour (soft), sifted
1 tsp salt
1 tsp ground cardamom seeds
200 grams butter, melted and cooled
2 eggs, whisked

Filling:
500 ml whipping cream (35-38%)
2-3 Tbsp sugar
200 ml lingonberry jam (optional)

Take all the ingredients to the room temperature about an hour before starting.

First make the dough. Crumble the fresh yeast into a bowl and add the lukewarm milk little by little, stirring with a wooden spoon until the yeast has dissolved. Add about half of the flour, stir with the spoon. The dough is rather wet at this point, so no need to use your hands.

Cover the dough with a clean kitchen towel* and put in a warm place to prove. Make sure there is no draught in the kitchen! Let the dough double in size (about 30-45 minutes, depending on the kitchen conditions). It will look like the picture on the right, with small air bubbles on the surface.

When doubled in size, add the salt, cardamom, melted butter and whisked eggs. Stir in most of the flour and start kneading. You will have to knead the dough for about 10-15 minutes, until it's shiny and elastic and doesn't stick to the bowl anymore.

Now cover again with the kitchen towel and leave to double in size in a warm place. This should take about 45-60 minutes. Knock the dough back and leave to rise again. By this time the dough will look nice and all puffed up, quite dry in consistency.

After about half an hour you can start the rolling. Every cook probably has their own trick for making perfect buns. Here's what I do. I twist off a small piece of dough (about the size of a small to medium egg), put it onto a large piece of parchment paper, cupping my hand over the piece of dough. A bit like holding the mouse (the computer mouse, I mean), with fingers touching the working surface as well. Then I start rolling "the mouse" on the table in small, firm circles. After about 10 seconds or so, you should end up with a beautiful and perfectly shaped ball under your cupped hand. Like this:

Transfer to a baking sheet. Let rise again for about 30 minutes.

Brush with milk or whisked egg (both are fine, the latter results in a shinier bun) and bake at 200-225˚C oven for about 15-20 minutes, until you have beautifully golden brown lenten buns.

[Just to recap: you pre-prove the dough, then add the rest of the ingredients and let the dough rise twice. Then you form the buns and let them rise a bit again. Then you bake:)]

Take out of the oven and cover with a kitchen towel to soften the tops. This is essential, as otherwise you'll make a mess when you start eating the cream-filled buns!

Make the filling. Whisk the cream with some sugar. I like to include some lingonberry jam in my cream filling, as this adds a nice tart touch to the otherwise very sweet bun.

Cut a small slice off the bun and fill with some cream. Put the "lid" back on.

Serve. Especially delicious after a night out on a snowy hill.

* It's a good idea to cover the bowl loosely with a cling film first, so if the dough rises very high, you won't end up with a sticky kitchen towel.

Sesame and Lemon Chicken

2010-11-19T03:20:00.000-08:00

Sesame and Lemon Chicken

Serves 4
4 small to medium chicken fillets
half a lemon
0.5 tsp salt
0.25 tsp black pepper
1 egg
6 Tbsp plain flour
3 Tbsp sesame seeds
3 Tbsp breadcrumbs
vegetable oil for frying

Flatten the chicken fillets slightly by placing them between two sheets of clingfilm and gently beating them with a rolling pin. Place in a large shallow dish, season with salt, pepper and lemon juice on all sides. Cover and leave to marinate for half an hour in a fridge.
Break the egg into a soup plate, whisking it a little.
Place flour into another plate.
Mix sesame seeds and breadcrumbs on the third plate.
When ready to cook, toss the chicken fillets, one after another, in the flour, then quickly dip into the egg, and finally press into the sesame seed mixture, to ensure they're covered evenly.
Heat oil in a large skillet/frying pan over moderate heat, and cook the chicken fillets on both sides until golden brown and cooked through.
Serve with lemon slices, steamed rice and some steamed broccoli or other vegetables. Or simly with some dressed salad leaves.

Syrian Style Chicken Stew Recipe

2010-11-19T03:16:00.000-08:00

Enjoy Syrian cooking recipes and learn how to make Syrian Style Chicken Stew. The Syrian cuisine is on of the famous cuisines in the middle east.

Preparation time : 20 minutes
Cooking time : 40 minutes

Ingredients

1 kg whole chicken, cut into 8 pieces
5 cups water or 1250 ml
1 small cinnamon stick
2 cubes MAGGI® Chicken Bouillon
2 medium carrots or 200 g, cut into cubes
1 medium potato or 200 g, cut into cubes
10 baby onions, peeled
1 cup canned mushrooms or 200 g
Pinch of ground black pepper, to taste

Preparation

Place chicken in a large cooking pot. Add water and bring to boil and skim froth as it appears.

Add cinnamon stick and MAGGI® Chicken Bouillon cubes. Simmer while covered for 20 minutes.

Add carrots cubes, potato cubes, baby onions, mushrooms and black pepper. Simmer for another 20 minutes or until chicken and vegetables are cooked.

Serve with cooked rice.

Nutrition Information

Fats : 26.00 g
Protein : 34.00 g
Carbohydrate : 28.00 g
Energy : 485.00 Kcal

Fish with Chickpeas and White Rice Recipe

2010-11-19T03:14:00.000-08:00

Fish with Chickpeas and White Rice Recipe

Preparation time : 40 minutes
Cooking time : 30 minutes

Ingredients

1½ kg fish fillets, cutlets
2 tablespoons lemon juice

For the rice:
2½ cups rice or 500 g
4½ cups water or 1125 ml
3 tablespoons vegetable oil
2 cubes MAGGI® Seasoning for White Rice

For the chickpeas mixture:
3 tablespoons ghee
1 large onion or 200 g, diced
2 cloves garlic, crushed
1 medium green capsicum pepper or 150 g, diced
½ cup split chickpeas or 75 g, boiled and drained
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground cardamom
2 tablespoons raisins
4 tablespoons coriander leaves, chopped
Pinch of salt, to taste
1 tablespoon rose water
2 cups vegetable oil, for frying the fish

Preparation

Add fish cutlets to a large bowl. Combine with lemon juice (season with salt and pepper) and marinate in fridge for 1 hour.
To prepare the rice: Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.
Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.
Meanwhile, melt ghee in a medium sauce pan add and cook onion until tender then add garlic and capsicum, sauté for seconds. Add the cooked chickpeas, spices, raisins, coriander, salt and rose water.
Remove fish from fridge and fry in hot oil using a large pan until golden brown and cooked then set aside.
Place the rice in a serving dish, topped with fried fish cutlets and the chickpeas mixture.

Serving tips : Garnish the top with toasted pine seeds and fresh coriander.

Middle Eastern chickpea & vegetable salad recipe

2010-11-19T03:05:00.000-08:00

Middle Eastern chickpea & vegetable salad recipe

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

500g small coliban (chat) potatoes
1 bunch asparagus, woody ends trimmed, halved crossways
200g sugar snap peas, topped
1 x 400g can chickpeas, rinsed, drained
1 large red capsicum, halved, deseeded, cut into 1cm pieces
1 baby cos lettuce, leaves separated, washed, dried
1/2 small red onion, finely chopped
1/4 cup firmly packed finely shredded fresh mint

Dressing
2 tsp mild paprika
1 tsp freshly ground black pepper
3/4 tsp ground cumin
3/4 tsp ground coriander
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp ground fennel
1 tbs extra virgin olive oil
1 large garlic clove, finely chopped
2 tsp finely grated lemon rind
2 tbs fresh lemon juice
1 tbs water
Salt

Method

Cook the potatoes in a medium saucepan of boiling water for 15-20 minutes or until tender. Drain. Set aside for 20 minutes to cool.
Cook the asparagus and sugar snap peas in a large saucepan of salted boiling water for 1 minute or until bright green and tender crisp. Drain. Refresh under cold running water. Drain well.
To make the dressing, combine the paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom and fennel in a small bowl. Heat the oil in a small saucepan over medium-low heat. Add the spice mixture and garlic, and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Add the lemon rind, lemon juice and water, and stir to combine. Taste and season with salt.
Cut the potatoes in half crossways and place in a large serving bowl. Add the asparagus, sugar snap peas, chickpeas, capsicum, lettuce, onion and mint. Drizzle with dressing and gently toss to combine. Spoon salad among serving bowls and serve immediately.

Chocolate Fudge with Pistachios

2010-11-19T03:02:00.000-08:00

Chocolate Fudge with Pistachios

Ingredients:
7 ounces (200g) dark chocolate
7 ounces (200ml) sweetened condensed milk
1 1/2 tablespoons butter
1 pinch salt
1/2 cup pistachios (shelled)

Directions:
1. Melt the chocolate into the condensed milk, butter and salt over a double boiler.
2. Mix the nuts into the chocolate.
3. Pour the chocolate into a 9x5 inch loaf pan.
4. Place the fudge into the refrigerator to set.

Rice Pudding with Cranberries and Pistachios

2010-11-19T02:40:00.000-08:00

This months Sugar High Friday theme is pudding. I was pretty pleased with the pudding theme as I have never made pudding before and I have not really eaten a lot of pudding. I have been seeing some really nice looking pudding on food blogs for a while and this was the perfect excuse to try some. There are a lot of different types of pudding out there and I though that I would start with a simple rice pudding. Making rice pudding is similar to making rice except that you use more liquid and you cook it a bit longer. You can do so many different things with rice pudding. You can use different types of rice. I used Japanese short grained rice. You can use different liquids such as milk, coconut milk, etc. You can use different sweeteners like sugar, honey, maple syrup, etc. You can make it with spices such as cinnamon, nutmeg, etc. You can add different things like fresh fruit, dried fruit, nuts etc. Since it was the holidays I decided to go with a holiday theme of cinnamon, orange zest, cranberries and pistachios. I was hoping that the rice pudding would end up white with the red cranberries and green pistachios but the cinnamon darkened it. The aroma of cinnamon and orange while it was cooking was pretty amazing. I could not wait for the pudding to cool down so I ate it warm. I will have to try cooking it in the fridge the next time to see how it is. The rice pudding tasted really good. It was nice and creamy and the cranberries were chewy and the nuts were crunchy. I look forward to experimenting with variations of rice pudding and other types of puddings. I wonder if you can cook rice pudding with milk in a rice cooker?

Rice Pudding with Cranberries and Pistachios

Ingredients:
2 1/4 cups milk
1/4 cup rice
1/8 teaspoon salt
2 tablespoons sugar
1 teaspoon of vanilla extract
1 teaspoon orange zest
1/4 teaspoon of ground cinnamon
1/4 cup dried cranberries
1/4 cup pistachios

Directions:
1. Place the milk, rice, salt, sugar, vanilla extract, orange zest and cinnamon in a sauce pan and bring to a boil.
2. Reduce the heat and simmer for 25-35 minutes stirring occasionally.
3. Mix in the cranberries and pistachios reserving some for garnish.
4. Remove from heat and let cool.

Chicken and Chanterelles on Spinach and Wild Rice

2010-11-18T01:09:00.000-08:00

Chicken and Chanterelles on Spinach and Wild Rice

This weekend I came across one of my favorite local seasonal items, chanterelle mushrooms, and I picked some up immediately even though they weren't on my meal plan. While I was thinking about what to do with them, my one criteria was that it be something on the lighter side as I had recently eaten way too much pumpkin pie. I almost always start my mushrooms dishes of by sauteing them with some onions and garlic until they are nice and golden brown and slightly caramelized and good. From there you can go any number of ways but I thought that I would go with turning it into a mushroom sauce and serving it over a chicken breast. I added some thyme, a splash of white wine, and some chicken stock to turn it into a sauce which I finished off with a touch of cream. To keep the meal on the healthier side I served it on a bed of wild rice with onions, celery and carrots and to that I added some steamed spinach for something green. The chicken and chanterelles dinner was nice and easy to make and it turned out great! The chanterelles mushroom sauce was so tasty and it was definitely the star of the show. Though the wild rice was tasty by itself, the excess mushroom sauce dripped onto it and the spinach infusing them both with even more flavour! What a great way to enjoy the seasonal chanterelle mushrooms!

Chicken and Chanterelles on Spinach and Wild Rice

(makes 2 servings)
Printable Recipe

Ingredients:
1 tablespoon oil
1 tablespoon butter
2 chicken breasts (skinless and boneless)
salt and pepper to taste
1 onion (diced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1/2 pound chanterelles (cleaned and sliced)
salt and pepper to taste
1/4 cup white wine
1/4 cup chicken stock
2 tablespoons heavy cream
1 tablespoon parsley (chopped)

Directions:
1. Heat the oil and melt the butter in a pan.
2. Season the chicken with salt and pepper.
3. Saute the chicken in the pan until cooked and golden brown, about 5-7 minutes per side depending on thickness, and set aside.
4. Add the onion and saute until tender, about 3-5 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the mushrooms, salt and pepper and saute until the mushrooms are golden brown, about 10-15 minutes.
7. Add the white wine and deglaze the pan.
8. Add the stock and simmer to reduce to half, about 10 minutes.
9. Remove from heat and stir in the cream and parsley.
10. Pour the mushroom sauce over the chicken.

Wild Rice

(makes 2 servings)

Ingredients:
1 tablespoon oil
1 clove garlic (chopped)
1 small onion (chopped)
1 carrot (chopped)
1 rib celery (chopped)
1 cup wild rice
1 bay leaf
2 cups chicken stock
salt and pepper to taste
1 teaspoon oil

Directions:
1. Heat the oil in a pan.
2. Add the garlic, onion, carrot, and celery and saute until tender, about 5 minutes.
3. Add the wild rice, bay leaf, chicken stock, salt and pepper and bring to a boil.
4. Simmer covered until the rice is al dente, about 50 minutes.

Chocolate and Pistachio Biscotti

2010-11-18T01:07:00.000-08:00

Biscotti is a cookie that I tend to associate with the holidays. Perhaps that is because I generally only see it during the holidays but none the less I wanted to make some this year. Biscotti is a twice baked cookie where you form the simple dough into a long oval and bake it. Once it has baked long enough to cut it you pull it out and slice it into long fingers and bake them until they are nice and crisp and golden brown. One of the things that I like most about biscotti is that there are so many different thing that you can put in them form nuts, to chocolate, to dried fruit to spices, etc. This year I was thinking that a chocolate biscotti with pistachios would be nice. I often like to combine green pistachios with red dried cranberries but with the cookie being chocolate you would not be able to see the cranberries too well so I decided to double up the chocolate with some chocolate chips. With the chocolate biscotti, my holiday cookie platter is now starting to look more complete!

Biscotti, by its nature it a hard and dry cookie which makes it perfect for dipping into warm drinks like coffee, tea or a mug of hot chocolate which is perfect for getting into the holidays.

Chocolate and Pistachio Biscotti(makes 12 biscotti)

Ingredients:
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/8 tsp salt
6 tablespoons sugar
2 eggs
2 tablespoons olive oil
1/4 cup pistachios
1/4 cup chocolate chips

Directions:
1. Mix the flour, cocoa powder, baking powder and salt in a bowl.
2. Slowly mix the sugar into the eggs and oil in another bowl.
3. Slowly mix the dry and wet ingredients until they come together.
4. Mix in the pistachios and chocolate chips.
5. Form the dough into a rough oval about 10 inches by 3 inches on parchment paper.
6. Bake in a preheated 350F oven for 30 minutes.
7. Cut it into 1/4-1/2 inch slices.
8. Bake the slices in the oven for 10 minutes per side at 325F.

christmas cookie

2010-11-18T00:57:00.000-08:00

christmas cookie

2 rolls (18 ounces each) refrigerated sugar cookie dough

2 or 3 to 3 tubes (4-1/4 ounces) green decorator icing with tips

1 tube (4-1/4 ounces) yellow decorator icing

1 tube (4-1/4 ounces) red decorator icing

Preparation:

Preheat oven to 350°F.
Cut parchment baking paper to fit two large baking sheets. Tape two large sheets of parchment to work surface with masking tape. Unwrap one roll of cold dough and roll out to 1/4-inch thick on parchment. Flour rolling pin as necessary to keep dough from sticking. With small sharp knife, cut out one 7-inch circle* and one 6-1/2-inch circle. Untape parchment and transfer circles onto on baking sheet. Wrap remaining dough in plastic wrap and return to refrigerator. You can use a compass to draw 12 circles, each one 1/2 inch smaller, on parchment paper; cut out and use as patterns to cut dough circles.
Unwrap second roll of cold dough and repeat process, cutting out 6-inch circle and 5-1/2-inch circle. Transfer onto second baking sheet and bake both sheets 10 to 14 minutes, checking for doneness after 10 minutes. Cookies should be light golden brown. Remove from oven; cool 2 to 3 minutes until firm, then slide parchment paper and cookies onto racks. Cool completely before removing from parchment.
Continue repeating steps, making 8 more circles, each 1/2 inch smaller in diameter. Reduce baking time as circles get smaller.
To assemble your tree, secure the largest cookie to serving platter with dab of frosting. Using leaf tip and green icing, pipe leaves around outer edge of cookie. Place large dab of frosting in center of cookie. Add next biggest cookie and repeat. Continue adding cookies, largest to smallest.
With small plain tip, pipe yellow garlands around tree. Use red frosting to add “decorations.” Pipe other decorations, if desired.
Cut using a serrated knife or serve cookies individually by separating layers.

strawberry cheesecake crepes

2010-11-18T00:53:00.000-08:00

The farmers market was flooded with fresh local strawberries this weekend and I picked up a bunch of them. I just couldn't pass up on making a decadent strawberry breakfast and I thought that strawberry crepes would be great. Cheesecake had been on my mind and I was thinking that using a cheesecake like filling would be a great idea. For the cheesecake like filling I folded cream cheese into whipped cream. I still had some of the strawberry jam that I made last year and I decided to add some of that for even more strawberry flavour. The strawberry cheesecake crepes were really good. They were nice and fresh and cool and sweet and full of strawberry flavour. I enjoyed the taste and texture of the cream cheese and whipped cream filling. The crepes were a perfect Sunday breakfast.

strawberry cheesecake crepes

Ingredients:
1 (4 ounce) package cream cheese (softened)
1/4 cup icing sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1 batch crepes
4 tablespoons strawberry jam
2 cups strawberries (sliced)

Directions:
1. Mix the cream cheese, icing sugar, lemon juice, lemon zest and vanilla in a bowl.
2. Whip the heavy cream and fold it into the cream cheese mixture.
3. Spread 1 table spoon strawberry jam onto a crepe.
4. Add 1/4 cup of the cream cheese mixture and some strawberries in the crepe, roll and serve.

strawberry and feta salad

2010-11-18T00:51:00.000-08:00

Fresh local strawberries started showing up at the farmers market recently and on the weekend I picked up a bunch of them. I was wondering what to do with them when I came across this recipe for a strawberry and feta salad that sounded nice and simple and good. What better way to start off enjoying the strawberries than a fresh strawberry salad? One of the reasons that I liked this salad was its use of the raspberry vinegar. I had never bought a flavoured vinegar before and I had been wanting to try one. This salad was the perfect excuse to pick some up. I really enjoyed the strawberry and feta salad and it was super quick and easy to throw together. The salty feta went really well with the sweet and juicy strawberries and the almonds added a nice crunchy texture. I liked the way the raspberry vinegar went in the salad and of course the balsamic vinegar is a classic companion to strawberries. I am looking forward to more strawberries and using the raspberry vinegar again.

strawberry and feta salad

Ingredients:
1 clove garlic (grated)
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
1/2 tablespoon raspberry vinegar
1/2 tablespoon balsamic vinegar
1 tablespoon olive oil
1 serving romaine lettuce (cut into bite sized pieces)
1 handful strawberries (sliced)
1 handful feta cheese (crumbled)
1 handful slivered almonds (toasted)

Directions:
1. Mix the garlic, honey, mustard, vinegar and oil.
2. Toss the lettuce, almonds, strawberries and almonds with the dressing to coat.

Jicama Chili Sticks recipe

2010-09-16T03:59:00.001-07:00

Jicama Chili Sticks recipe

Ingredients:
1 1/2 lbs jicama
1 teaspoon chili powder
1 lime, to squeeze on the jicama

Preparation:
1. Peel the jicama and cut into pieces about 3″ x 1/2″ x 1/2″.
2. Arrange the jicama on a paper towel and sprinkle with lime juice.
3. Sprinkle with chili powder.
4. Arrange on a platter and serve ice cold.

Servings: 12

Buttermilk Biscuits recipe

2010-09-16T03:34:00.000-07:00

Buttermilk Biscuits recipe

Ingredients:
1 cup buttermilk
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening

Preparation:
1. Preheat the oven to 450 degrees F.
2. Sift the dry ingredients together.
3. Mix in the shortening using a pastry blender, fork, or your fingertips, until the mixture resembles coarse crumbs.
4. Form a well in center of the flour and pour the buttermilk in.
5. Mix the flour into this, stirring and working until the flour leaves the sides of the bowl and forms a ball.
6. When it comes away from the sides without sticking too bad, it’s ready (otherwise, work in a little more flour).
7. Place the dough on a floured surface and knead about 5-6 times (don’t knead too much or the dough will become tough).
8. Roll or pat out to about 1/2″ thickness and cut with a biscuit cutter or floured glass.
9. Place the biscuits on an ungreased cookie sheet.
10. Bake at 450 degrees F for about 8-12 minutes or until light golden.
11. Brush the biscuit tops with melted butter, if desired (optional).
12. Serve warm with sausage gravy or butter and preserves, if desired.

Steak with barbecue sauce

2010-09-13T03:34:00.000-07:00

Steak with barbecue sauce

Get a sizzle in your griddle with this mouthwatering steak recipe - master the BBQ sauce and use it on burgers and chicken too.

Preparation Time: 5 minutes
Cook Time : 20 minutes

Ingredients - serves 4

4 lamb leg steaks (or beef if you prefer)
1 tbsp sunflower oil , plus a little extra
1 onion , chopped
150ml tomato ketchup
3 tbsp Worcestershire sauce
2 tbsp light muscovado sugar
2 tbsp red wine vinegar

Preparation:

Season the steaks on both sides and brush with a little oil.
To make the sauce, heat the remaining oil in a small pan, then add the onion and fry for 5 mins until soft and lightly browned. Add the remaining ingredients and simmer gently for 5 mins more.
Barbecue, griddle or grill the steaks for 3-4 mins on each side until cooked to your liking and serve with the sauce.

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chicken and mushroom pizza

2010-09-13T03:32:00.000-07:00

chicken and mushroom pizza

Ingredients (serves 6)
1 quantity Basic pizza dough (see related recipe)
1/4 cup barbecue sauce
2/3 cup chopped cooked chicken
50g lean leg ham, chopped
4 button mushrooms, thinly sliced
1/2 cup grated reduced-fat mozzarella cheese

Method
1. Make pizza dough. Roll dough out to form a 32cm square base. Place base on a greased baking tray. Preheat oven to 240°C/220°C fan-forced.

2. Spread base with barbecue sauce. Top with chicken, ham, mushrooms and cheese. Bake for 15 to 20 minutes or until base is crisp and cheese melted. Serve.

Mango BBQ Chicken

2010-09-13T03:14:00.000-07:00

Mango BBQ Chicken

Ingredients

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 tablespoons unseasoned rice wine vinegar
4 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon canola oil, plus extra for grill
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

Directions

Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.

Frozen Peanut Butter Pizza Pie

2010-09-02T21:46:00.000-07:00

Frozen Peanut Butter Pizza Pie

2 Thin Dough 12 inch dough shells
2 Tbls. butter, softened
1 8 oz. package cream cheese, softened
1 cup creamy peanut butter, softened
1 1/2 cups powdered sugar
1 cup milk
1 12−oz. package Cool Whip
chocolate syrup
Preheat oven to 400°F.
Brush tops and rims of pizza shells with butter, place in center
oven rack and bake 8 minutes. Remove and cool on wire racks.
In a large electric mixer bowl, beat cream cheese and peanut butter,
then add the powdered sugar in three portions, alternating with the
milk. Fold in thawed Cool Whip, then spread mixture over the cooled
pizza crusts. Freeze until firm.
Serve pizzas cold, but not frozen. Just before serving, drizzle with
chocolate syrup.

Layered Pizza Dip

2010-09-02T21:25:00.000-07:00

Layered Pizza Dip

8 ounce container fat−free cream cheese

1/2 cup chunky pizza sauce

1/4 cup chopped green pepper

1/3 cup thinly sliced mushrooms

1/4 cup minced onions

1 cup reduced fat shredded cheddar cheese

Heat oven to 350F. Using a 9" pie pan, layer all ingredients

in order listed, starting by spreading cream cheese evenly over

bottom of the pie pan. Bake 15 minutes or until dip is hot and

cheese is melted. Serve warm with crackers or chips.

Sole with Lemon Cream

2010-08-25T03:21:00.000-07:00

Sole with Lemon Cream

Ingredients

* 2 tablespoon(s) butter
* 2 pound(s) sole fillets, cut to make 4 pieces
* 3/4 teaspoon(s) salt
* 1/4 teaspoon(s) fresh-ground black pepper
* 1/4 cup(s) flour
* 3/4 cup(s) heavy cream
* Grated zest of 1/2 lemon
* 1 tablespoon(s) lemon juice
* 2 tablespoon(s) chopped fresh parsley

Directions

1. In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.

2. Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.

3. Fish Alternatives: Other members of the flounder family, such as sand dab or fluke, will go well with the sauce, as will such mild fish fillets as trout, hake, or whiting.

4. Wine Recommendation: A ripe, full-flavored chardonnay with oak overtones will be well suited to the richness of this creamy dish. Try a bottle from California or Australia.

Brie and Heirloom Tomato Omelet

2010-08-25T03:17:00.000-07:00

Here is my rustic version of all time favorite omelet. I was in Las Vegas for a convention years ago. After a few days of recycled and smoky air and awful convention food, I hopped into the fine looking Pinot, adjacent to the convention hall, for a promising breakfast treat.

There, I had my very first brie and tomato omelet. Just the first bite, I was already feeling happier, my grumpy tummy was smiling and grateful. The omelet was refine and delicate. I suspected it cooked in low heat to have an even buttery color. There were no brown spots on the surface. It was flawless. The combinations of the simple ingredients were just absolutely heavenly and unforgettable.

Brie and Heirloom Tomato Omelet

3 tablespoons of butter
3 eggs
A splash of milk, I prefer 2%
1 small heirloom tomato of your favorite type, cut in small cubes.
A few cubes of your favorite Brie. I love Pont-l’Evêque for the smooth, creamy yellow texture and the exquisite aroma and flavour.
Salt and pepper

Whisk eggs and the splash the milk with a little salt and pepper in a bowl. For a fluffier omelet, whisk the mixture until it is frothy.

With medium heat, heat a heavy bottom pan, coat the pan with butter; make sure the pan does not get too hot. Butter burns quickly.

Pour in the egg mixture in the pan and cover the pan completely.

Just when the edges are browned, spread brie and tomato on half of the egg.

Flip the other side of the egg to cover brie and tomato.

Remove pan from heat. Let the omelet rest in the pan for few more seconds so brie will be fully melted.

How To Preserve Eggs – part 2

2010-08-25T03:06:00.000-07:00

The previous tips is How To Preserve Eggs – part 1

EGGS DE LESSEPS
Shir the eggs as directed. Have ready, carefully boiled, two sets of
calves’ brains; cut them into slices; put two or three slices between
the eggs, and then pour over browned butter sauce.

EGGS MEYERBEER
To each half dozen eggs allow three lambs’ kidneys. Broil the kidneys.
Shir the eggs as directed in the first recipe. When done, put half a
kidney on each side of the plate and pour over sauce Perigueux.

EGGS A LA REINE
6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are “set.” Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and
send at once to the table. This is also nice if you put a
tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
top.
EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread
crumbs, break in as many eggs as are needed for the number of persons
to be served. Put bits of butter here and there, stand the platter
over a baking pan of hot water in the oven until the eggs are “set,”
dust them with salt and pepper and send them to the table.

How To Preserve Eggs – Part 1

2010-08-25T02:46:00.000-07:00

To preserve eggs it is only necessary to close the pores of the shells. This may be done by dipping them in melted paraffine, or packing them in salt, small ends down; or pack them in a keg and cover them with brine; or pack them in a keg, small ends down and cover them with lime water; this not only protects them from the air, but acts as a germicide.

How To Preserve Eggs – Part 1

Eggs should not be packed for winter use later than the middle of May
or earlier than the first of April. Where large quantities of the yolks are used, the whites may be evaporated and kept in glass bottles or jars. Spread them out on a stoneware or granite plate and allow them to evaporate at the mouth of a cool oven. When the mixture is perfectly dry, put it away. This powder is capable of taking up the same amount of water that has been evaporated from it, and may then be used the same as fresh whites.
EGGS AND CRUMBING
To do this successfully one must prepare a mixture, and not use the egg alone. If an egg mixture or a croquette is dipped in beaten egg and rolled in cracker crumbs and dropped into fat, it always has a greasy covering. This is the wrong way. To do it successfully and have the articles handsome, beat the egg until well mixed, add a teaspoonful of olive oil, a tablespoonful of water and a dash of pepper. Dip the articles into this mixture, and then drop them on quite a thick bed of either sifted dry bread crumbs or soft white bread crumbs.
I prefer sifted dry bread crumbs for croquettes, and soft white crumbs
for lobster cutlets and deviled crabs.

SHIRRED EGGS
Cover the bottoms of individual dishes with a little butter and a few fresh bread crumbs; drop into each dish two fresh eggs; stand this dish in a pan of hot water and cook in the oven until the whites are “set.” Put a tiny bit of butter in the middle of each, and a dusting of salt and pepper.

EGGS MEXICANA
Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.

EGGS ON A PLATE
Rub the bottom of a baking dish with butter. Dust it lightly with salt
and pepper. Break in as many fresh eggs as required. Stand the dish in
a basin of water and cook in the oven five minutes, or until the whites are “set.” While these are cooking, put two tablespoonfuls of butter in a pan and shake over the fire until it browns. When the eggs are done, baste them with the browned butter, and send to the table

Healthy Rice Salad

2010-08-20T03:27:00.000-07:00

Healthy Rice Salad

When creative mind work in your favor you are the boss and no one can stop creating delicious dishes out of nothing. I blend my leftover rice with fresh herbs and veggies to make a delicious healthy recipe- rice salad. Believe me it is awesome!

INGREDIENTS:

Long grain cooked basmati rice 1 cup
Egg 2
Boiled potato 1 cubed
Fried/roasted pine nuts hand full
Cucumber 1 diced
Tomato 1 cubed
Onion 1 chopped
Green chilly 1 finely chopped (optional)
Dried Basil and oregano 2 pinch each
Salt and pepper to taste

For Dressings
Olive oil 1 table spoon
Lemon juice 2 teaspoon
Mustard powder 1 teaspoon
Sugar 1/4 teaspoon or to taste
Salt and pepper to taste

For Garnish
Baby Arugula leaves

PROCEDURE:
If you are in hurry then boiled the eggs chop and add to the rice salad otherwise take two eggs in a bowl add salt, pepper, basil and oregano whisk well. Then steam the whole mixture. Let your steamed egg cool for some time. After that cut this steamed eggs into cubes. Keep aside. For dressing take a small bowl and mix all the dressing ingredients and your dressing is ready.
Take the cooked rice in a bowl, add cucumber, tomato, boiled potato, steamed egg cubes, chopped oinion, and green chilly. Then drizzle the dressing over it. Gently mix the whole mixture. In your serving dish arrange the baby arugula leaves then place the rice salad over it. Top the rice salad with fried pine nuts.If you are looking for healthy recipes then this rice salad is one which will give you a guilt free meal.

Delicious Strawberry Dessert

2010-08-20T03:23:00.000-07:00

Delicious Strawberry Dessert

A friend of mine invited us for a treat and makes this lovely colorful delicious strawberry dessert for us. She told that her hubby made this strawberry dessert on their first date and she was clean bold at the taste, when he proposed, the poor girl don’t even get a chance to think (hehehe) and the result was after six month courtship they got married. That love story sound too simple but after I tasted this strawberry dessert, I know that behind this easy peasy recipe there is a clever guy who know how to impress his lady love! If you got the hint then go for it this weekend and who knows …………… LOL!

Ingredients:

Frozen strawberry 2 cups
Castor sugar 4 heaping spoon
Greek yogurt 1 cup
Crushed chocolate cookies 1 cup

Procedure:
First put strawberry in a blender and crush it then put sugar and make a coarse paste. In a glass first put the strawberry layer then the yogurt layer then the crushed cookie layer. Repeat it in the same manner. This dessert glass has its own beauty but if you want to give it a special look then garnish it with a fresh slice of strawberry. Yes you are done to mesmerize your beloved!

GRILLED FISH KEBABS

2010-08-20T03:03:00.000-07:00

GRILLED FISH KEBABS

Grilled recipes are favorite in weekends and mostly when I have to host a lawn party. These are simple, delicious and quick to make. If you are arranging one such party this week or any coming week then you may try this grilled fish kebabs I am sure your guest will love this.

INGREDIENTS:

Fish fillets 250grams
Onion 3 chopped
Garlic paste 1 table spoon
Ginger paste 1 teaspoon
Cayenne powder 1/2 teaspoon
Cardamom powder 2pinch
Cinnamon powder 2 pinch
Clarified butter 2 teaspoon
Greek/hung yogurt 100 gram
Salt and pepper to taste

PROCEDURE:
Cut the fillet in squares. In a bowl take hung yogurt and with it mix, ginger garlic paste, cayenne, cinnamon, cardamom powder, salt and pepper. Mix well. Now marinate the fish fillets in this mixture for at least an hour. Meanwhile fry the onion in a skillet till golden brown and crispy, drain the excess oil and keep aside. Now put the marinated fish into skewers and grill them in a tandoor or charcoal griller for 5 minutes each side or till done. Brush with clarified butter while you grill. If you don’t have a charcoal griller then don’t worry, grill it in your micro grill but to give grilled fish kebabs a charcoal effect- take a piece of charcoal and heat it in an open flame, put it in a metal bowl. Place the kebabs in a plate put the hot charcoal bowl in middle and now pour a spoon of clarified butter in it. Fumes will come out. Cover the whole plate with a metal lid and give it a five minutes stand by. You will get yummy charcoal flavor kebabs.(* But those who can’t manage, and don't have any idea how to heat the charcoal please don’t try it.) Now arrange grilled fish kebabs on a serving plate and top them with crispy fried onions and lemon wedges. I think this week end you will rock your lawn party.

Enjoy A Lovely Weekend!

Black Cherry Ice Cream

2010-08-17T19:35:00.000-07:00

Black Cherry Ice Cream

2 cups ripe black cherries, pitted
2/3 cup granulated sugar
1 1/4 cups heavy cream, whipped
Lemon juice, optional

Mash cherries slightly with the sugar in a bowl. Fold in cream, then taste the mixture and add moresugar or some lemon juice, if necessary. Pour the mixture into container. Cover and freeze until firm,beating well after 1 1/2 hours.
About 30 minutes before serving, transfer the ice cream to the refrigerator. Serve with macaroons.

Bittersweet Chocolate Ice Cream

2010-08-17T19:25:00.001-07:00

Bittersweet Chocolate Ice Cream

2 (3 1/2 ounce) bars Tobler bittersweet chocolate, finely chopped
2 cups half−and−half1/2 cup milk
3 large egg yolks (at room temperature)Pinch of salt
2/3 cup granulated sugar1 teaspoon vanilla extract

Combine chopped chocolate, half−and−half and milk in a medium size saucepan. Cook, stirring, overlow heat until chocolate melts and mixture is smooth, being careful not to scorch. Set aside.
Beat egg yolks with the salt and sugar until sugar is dissolved. Add 1/2 cup of the chocolate mixture tothe yolks to warm them, mix thoroughly, then add yolk mixture to the balance of the chocolatemixture. Return to heat and cook slowly, stirring constantly, until thick enough to coat a spoon, about2 minutes. Stir in vanilla extract off the heat and allow to cool.
Pour mixture into an ice cream maker and freeze according to manufacturer's directions.
Makes about 1 quart.

Bing Cherry Sorbet

2010-08-17T19:13:00.000-07:00

Bing Cherry Sorbet

2 cans pitted dark sweet Bing cherries
4 tablespoons fresh lemon juice

Freeze unopened can of cherries until solid, about 18 hours.

Submerge can in hot water for 1 to 2 minutes. Open and pour syrup into a food processor bowl. Placefruit on a cutting surface and cut into chunks. Add to bowl and purée until smooth. Add lemon juiceand process until blended thoroughly. Cover and freeze until ready to serve, up to 8 hours.
Makes approximately 3 cups.

Basic Chocolate Ice Cream Base

2010-08-17T18:52:00.000-07:00

Basic Chocolate Ice Cream Base

2 quarts cream2 quarts milk
3 pounds granulated sugarPinch of salt
12 to 16 ounces melted semisweet chocolate4 cups egg yolks
1/4 cup vanilla extract

In a large pot over medium−high heat, combine the cream, milk, sugar, salt and chocolate. Temper inthe egg yolks (that is, add a little of the hot liquid to the egg yolks to warm them, then slowly add theegg yolks to the hot mixture). Add the vanilla extract. Cook until the mixture thickens and coats theback of a spoon. Use immediately, or chill in the refrigerator.
Makes 5 quarts.

Tomato-Mozzarella Sandwiches

2010-08-12T05:55:00.000-07:00

Tomato-Mozzarella Sandwiches

2 lb Pizza dough; thawed
2 tb Extra-virgin olive oil
2 lg Cloves garlic; minced
1/2 ts Rosemary; crushed
1/4 ts Crushed red-pepper flakes
1/4 ts Freshly ground pepper
1/4 c Prepared pesto sauce
1/2 lb Mozzarella cheese; sliced
2 Tomatoes; thinly sliced

—————-NUTRITIONAL INFORMATION/SERV———————
542 x Calories
18 x G protein
65 x G carbohydrate
25 x G fat
30 x Mg cholesterol
68 x Mg sodium

1. Grease 13×9 pan; press dough over bottom. Cover with plastic
wrap and kitchen towel; let rise in warm place 40 minutes or until
almost double in bulk. In pan, heat oil and garlic over low heat 2
mintues. Add seasonings.

2. Preheat oven to 400F. With floured fingers, poke about 16 holes
in dough; brush with oil. Bake 25 minutes or until browned. Remove
to wire rack to cool.

3. Cut bread into sixths; halve horizontally. Brush with pesto;
place cheese and tomato on bottoms and over with tops.

Pot Roast Barbecued Sandwiches

2010-08-12T05:54:00.000-07:00

Pot Roast Barbecued Sandwiches

1 c Pot roast meat, cut into
-shreds
1/3 c Barbecue sauce
4 sl Bread (or 2 buns)
Butter (optional)

1 In a small pan, combine meat and berbecues sauce.

2. Heat mixture to a simmer and cook over very low heat for 5
minutes, stirring frequently.

3. Transfer mixture to a small bowl, cover, allow to cool.

4. Butter bread or buns to edges. Spread mixture on two slices of
bread, or bottom half of buns. Add tops, and cut in half.

French Dip Sandwiches

2010-08-12T05:45:00.000-07:00

French Dip Sandwiches

Thinly sliced pot roast meat
-for 6 sandwiches
1 pk Au jus mix
1 French bread loaf
Butter (optional)

1. If frozen, place slices of meat on a cookie tray in a 325F for
just long enough to thaw and heat through. It is not necessary to
preheat oven.

2. While meat is heating, prepare au jus mix acording to
manufacturer’s directions. Keep hot until ready to serve.

3. Cut bread lengthwise in half and then in sandwich size, about 4
inches long.

4. Butter bread (optional) and make sandwiches. Servie au jus mix in
individual bowls for dunking sandwiches. Allow 1/2 cup, or more, for
each sandwich

Monte Cristo Sandwich

2010-08-12T05:32:00.000-07:00

Monte Cristo Sandwich

6 sl White bread (thin slices
- with crusts removed)
4 tb Mayonnaise
4 sl Cooked turkey breast (thin)
2 sl American Cheese (thin)
4 sl Baked Ham (thin)
3 Eggs
2 tb Milk
2 tb Vegetable Oil
4 tb Sour cream for serving
4 tb Strawberry Jam for serving

EQUIPMENT: Small, shallow bowl, large skillet or griddle, spatula ham.

1. Place 2 bread slices on work surface and lightly spread each with
mayonnaise. Top each with 2 slices of turkey, trimming overhang if
necssary. Spread 2 more bread slices lightly with mayonnaise on both
sides and place over turkey. Top each with 1 slice of cheese and 2
slices of ham, trimming overhang if necessary. Spread 1 sied of each
of the remaining bread slice with mayonnaise and place, mayonnaise
side down, over ham. PRess lightly on sandwiches to compact and cut
each diagonnaly into 4 triangles.

2. Put eggs and milk in small shallow bowl, mix well. Heat oil in
skillet or on griddle over medium heat until a drop of water sizzles
on contact. Dip each triangle int egg mixture, turning to coat all
surfaces.
Fry, turing to cook all sides evenly, until golden brown (about 10
min.) Lightly coat skillet or griddle with more oil if necessary to
prevent sticking. Remove sandwiches and drain on paper towels.

SERVING– serve hot, accompanied with little indvidual dishes of sour
cream and jam to spread on sandwiches.

Pineapple Muffins with Vanilla Icing

2010-08-10T05:13:00.000-07:00

Pineapple Muffins with Vanilla Icing

Ingredients:

All purpose flour - 2 cups
Castor sugar - 1 cup
Baking powder - 1 tsp
Pineapple essence - few drops
Egg - 1 no
Ghee (or) Butter - 1/2 cup
Walnuts - 2 tsp
Orange peel - 2 tsp (chopped)
Vanilla icing cream - 1 cup

To make icing cream:
You need:

Condensed milk - 1 cup
Milk - 2 tsp
Butter - 1 cup
Vanilla essence - few drops
Sugar - 1 cup
( Beat all the ingredients together in a blender until thoroughly blend)

To garnish:

Tutty Fruity - 2 tsp

Method:

Shift the flour, baking powder, sugar and mix well. Beat the egg with ghee in a separate bowl until bubbles form on surface.
Mix the egg with the flour, put the essence, walnuts, orange peel, ghee and mix well till it becomes a thick pouring batter.
Preheat the oven at 250 degree. Grease the muffin maker with ghee and bake it for 11-15 minutes.
Let it cool for sometime, put the icing cream on top of each muffin and garnish them with tutty fruity and enjoy!

The Purple Haze ( Combination of grape, apple and lime)

2010-08-10T05:10:00.000-07:00

The Purple Haze ( Combination of grape, apple and lime)

Ingredients:

Apple juice - 1/4 cup
Grape juice - 1/4 cup ( I used Tropicana grape)
Limca - 1/4 cup

Method:
Combine all these ingredients together. Put some crushed ice and serve chill.

Banana Butterscotch Delight

2010-08-10T04:58:00.000-07:00

Banana Butterscotch Delight

Ingredients:

Ripe banana - 2 nos
Sugar - 1 cup
Ghee - 1/2 cup
Cream - 2 tsp

To garnish:

Whipped cream - 1 tsp
Cherry - 1 no

Method:

Cut the bananas into two halves and then cut each half vertically. Keep aside.
Heat ghee in pan, add the bananas and fry them till it turns brown in each side. Place it on the serving plate.
In the same pan, add the sugar, fry it in high flame, add 2 tsp of ghee, 1 tsp of water and stir well till it dissolves completely and turns brown.
Now off the stove and add the cream and keep stirring. Pour this mixture on the fried bananas. Garnish with whipped cream and cherry. Enjoy!

Low Carb Chinese Green Beans

2010-08-03T00:10:00.000-07:00

Low Carb Chinese Green Beans

Ingredients:
1 pkg frozen green beans — (16 ounce) 500g
1 pkt chicken broth — dry crytals
1 bunch scallion
2 lg garlic bulb
1/2 tsp ground ginger
1 tsp splenda
1 tbsp peanut butter — creamy
1/8 tsp sesame oil — chinese
Directions:
In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile,
slice white bulbs of scallion into rings and mine garlic. In small bowl, combine ginger, soy sauce and SPLENDA. Add scallion rings and garlic. Set
aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut
butter and sesame oil until sauce coats the beans and serves immediately.

Make 6 servings

Three Buddies Fried Rice (KHAO PHAD SAM KLOE)

2010-08-03T00:08:00.000-07:00

Three Buddies Fried Rice (KHAO PHAD SAM KLOE)

INGREDIENTS

1 cup cooked rice

1 squid

2-3 white or tiger prawns

2 shiitake mushrooms,

soaked in water to soften, then sliced

1 tsp. thinly sliced red spur chilli

2 spring shallots

1 tsp. chopped garlic

1/2 tsp. sugar

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

3 tsp. cooking oil

PREPARATION

1. Wash the prawns, remove the shells and the heads but leave the tail fins in place, cut open along the back and remove the vein.

2. Wash the squid, remove the inedible portions, and cut the body crosswise into ring-shaped slices.

3. Heat the oil in a wok. When hot, add garlic and fiy until fragrant. Then, put in the prawns, squid, and mushroom and stir-fry. When they are done, add the rice, and continue stir-frying.

4. Season with the sugar and soy and oyster sauces, stir and turn to mix, and when everything

is ready, remove from heat.

Seafood Friend Rice

2010-08-03T00:05:00.000-07:00

Seafood Friend Rice

INGREDIENTS

2 cup cooked rice

1/4 cup of steamed crab meat

1 squid cut into bite-sized pieces

100 grams peeled and veined white prawns

1/4 cup shelled mussels, 2 eggs

1 sliced tomato, 1/2 sliced onion

1/2 tbsp. finely sliced spring shallot

1 tbsp. coriander leaves, 2 tsp. chopped garlic

2 spring shallots, 1 cucumber

1 red spur chilli, 1 tsp. ground pepper

1/2 tsp. sugar, 1 tbsp. light soy sauce

1/2 tbsp. seasoning sauce, 4 tbsp. cooking oil

lettuce for garnish

PREPARATION

1. Heat the oil in a wok. When il is hot, fry the garlic until fragrant, then add the squid, prawns, and mussels and stir-fry until done. Next, break the eggs into the wok, break the yolks, and mix with the shellfish. When the egg is done, put in the rice and crab meat and continue stir-frying. Net, add the tomato and onion and stir and turn to mix.

2. Season with the pepper, sugar, light soy sauce, and seasoning sauce, mix evverything together, and when the rice is ready, add the spring shallot, mix togetther once again, and then remove from heat.

3. Dip the fried rice onto a bed of lettuce arranged on a plate, garnish with coriander leaves and long thin slices of red spur chilli, and serve with spring shallots and cucumber slices.

Pineapple Fried Rice (KHAO PHAD SAPPAROT)

2010-08-02T23:59:00.000-07:00

Pineapple Fried Rice (KHAO PHAD SAPPAROT)

INGREDIENTS

1 1/2 cup cooked rice
1/2 cup pineapple slices
2 tiger or white prawns
2 tbsp. Chinese dried shredded pork
1/4 cup coconut milk
1 sliced tomato
2 spring shallots
2 tsp. coriander leaves
1 tsp. thinly sliced red spur chilli
2 tsp. curry powder
1 tsp. sugar
1 tbsp. light soy sauce

PREPARATION

1. Pour the coconut milk into a wok on medium hea and cook until the oil surfaces. Add the curry powder and cook with stirring until fragrant; then, add the prawns and pineapple and stir-fry, mixing everthing together well.

2. Put in the rice, stir-fry a short while and then season with the sugar and soy sauce. Stir to mix everything together and then taste. Adjust the seasoning if necessary so that sweet is dominant and secondary.

3. Arrange it on a plate, sprinkle with the shredded pork, garnish with coriander leaves, finely sliced red spur chilli, spring shallots, sliced tomato, and serve.

Crab Fried Rice (KHAO PHAD PU)

2010-08-02T23:45:00.000-07:00

Crab Fried Rice (KHAO PHAD PU)

INGREDIENTS

1 cup cooked rice
1/4 cup steamed crab meat
1 egg
1/2 tbsp. finely sliced spring shallot
1 tbsp. coriander leaves
1 tsp. thinly sliced red spur chilli
2 spring shallots, 1 cucumber
1 tsp. chopped garlic
1/2 tsp. ground pepper
1/2 tsp. sugar
1 tbsp. light soy sauce
3 tbsp. cooking oil
carrot for garnish

PREPARATION

1. Heat the oil in a wok. When it is hot, fry the garlic golden brown. Next, break the egg into the wok, break the yolk, and stir to mix it with the white. When the egg is firm, put in the rice and stir-fry. Set a little of the crab meat aside for sprinkling over the completed dish, and when the rice is nearly ready, put the rest of the crab meat in the wok, and stir and turn to mix with the rice.

2. Season with the pepper, sugar, and soy sauce, mix everything toggether well, and remove from heat.

3. Transfer the rice to a plate, spinkle with the crab meat set aside and the spring shallot, garnish with coriander leaves, red spur chilli, carrot ,and serve with spring shallots, and sliced cucumber.

Meat Balls in clear broth (Bakso)

2010-08-02T00:40:00.000-07:00

Street servings of bakso combine several sizes and varieties of meatballs. For simplicity you can find the meatballs ready-made in Asian markets.

Meat Balls in clear broth (Bakso)

Meatball Ingredients:
½ lb beef, fish, or pork, finely ground
2 cloves garlic, crush
1 egg
2 tbs tapioca flour
1 pinch salt and pepper

If ready-meatballs:
2 cups meat broth

The rest:
1 clove garlic, crushed
1 pinch salt and pepper
2 shallots, finely chopped
2 chili peppers, chopped
1 tbs palm sugar
1 cup cooked egg noodles
1 cup bean sprouts
1 tbs fried shallot flakes

To prepare meatballs: grind the garlic and mix with the meat and egg. Sift in tapioca flour, and add salt and pepper.
Boil 4 cups of water. Grab a handful of the meat mixture and make a fist, squishing it through your thumb and index finger. Scoop out a spoonful and place in boiling water.
If using ready-made meatballs, add them with the meat broth to 4 cups boiling water.
Add the remaining ingredients except fried shallots. Boil for 15 minutes.
Garnish with bean sprouts and fried onion flakes.

Burgers Japanese style

2010-08-02T00:38:00.000-07:00

I have already posted a salmon pattie recipe so I thought I would move on to Tuna. I buy Ahi tuna, which is most commonly used in raw Japanese fish dishes such as sashimi. Ahi refers to two species, bigeye tuna and yellowfin tuna. With yellowfin being most common, it has nice red pigmentation to skin, it is more perishable than bigeye and looses its red pigmentation quicker. So when buying look for a good bright red colour for freshness.

Ingredients

olive oil
850g Ahi tuna (see description above)
2 Tablespoons mayonnaise
11/2 Tablespoons Dijon mustard
4 green onions, chopped
11/2 Teaspoon fresh ginger, grated
2 Cloves garlic, crushed
1 Tablespoon Japanese soy sauce
1 Tablespoon lemon juice
1 Tablespoon rice wine vinegar
2 Tablespoon fresh coriander, Finely chopped
3/4 Cup panko flakes (Japanese breadcrumbs I found these a few years ago and have never gone back to regular breadcrumbs, they give such a lovely crispness to patties. Panko is available in most Asian grocery stores. If you can't get it regular breadcrumbs are fine.)

For the wasabi mayonnaise

2 Teaspoons wasabi powder
1 Tablespoon Dijon mustard
4 Tablespoons mayonnaise

Method

1. Cut tuna into chunks place tuna, mayo, mustard, vinegar and lemon juice into a food processor or blender and pulse until ingredients are just combined. Add onion, soy sauce, ginger and garlic and pulse again to combine.

2. Add coriander and panko (note: save enough flakes to coat the outside of patties for frying.) Mix these ingredients until combined.

3. Shape into patties it will make 8 medium patties (2 per person) or 6 Large burgers if you want to serve them this way in buns. Place patties on tray and put in fridge to chill for 15-20 Min's.

4. Heat oil in pan (you may need 2) Or you can grill on BBQ. Add patties to pan and cook on each side about 4-5 Min's. The patties should have a nice golden brown outside and be medium rare inside. If you over cook tuna it becomes very dry.

For the wasabi mayonnaise

1. Mix a little water with the wasabi powder to form a paste add mustard and mayo and mix well place in refrigerator for about 30 Min's to allow flavours to infuse.

To serve place atop salad greens and serve the wasabi mayonnaise on the side.

Caribbean Curried Prawns in Pinapple

2010-08-02T00:35:00.000-07:00

We went to St. Lucia for our honeymoon I had been to the Caribbean before but never to St. Lucia. I loved all the fresh fish we ate, we found this great little restaurant one night recommended by a local, wow!! the food was so good. When we got back I experimented with loads of the different dishes that we had tried, to come up with similar tasting recipes. Things like crab backs, stuffed red snapper and my husbands favourite callaloo soup. Here is a curried prawn recipe I have made a few times.

Ingredients

olive oil
850g uncooked prawns (shelled and de-veined)
juice of 1 lime
1 onion, chopped finely
2 Tomatoes, skinned and chopped
2 Tablespoons curry powder (I use 1 tablespoons normal curry powder and 1 tablespoon hot curry powder because I like a bit of a kick so adjust for your personal taste.)
1 Teaspoon fish stock
1 Tablespoon fresh chives, chopped
2 Pineapples
300ml water
250 ml coconut milk
1 Teaspoon cornflour
Chopped chives (extra for garnish)

Method

1. Place shelled, de-veined prawns in a bowl and squeeze lime juice over them, set to one side.

2. Heat about 2 tablespoons of olive oil in a pan add onion and chopped chives, cook over medium heat until onions are soft. Add tomatoes and curry powder and continue cooking for a few minutes, stirring constantly.

3. Add fish stock powder, water, coconut milk and prawns simmer over low heat for 15-20 Min's. Add a little water to the cornflour mix and pour into prawn mixture, stir until mixture thickens.

4. Plunge the pineapples into boiling water for 3 minutes, drain. Cut them in half lengthways and hollow out flesh, as you are removing flesh there will be juice from the pineapple lying at the bottom. Add the juice from one pineapple to curry mixture.

5. Cut the flesh of the pineapple discarding hard core, add soft pineapple chunks from 1 pineapple to curry. (depending on size of pineapple you may want to add both if they are quite small.)

6. Heat curry through and spoon curry mixture back into hollowed-out-pineapples sprinkle with chopped chives. Serve with rice.

Hoisin Chicken Balls

2010-08-02T00:31:00.000-07:00

This is one of my sisters favourites, made this as one of the dishes for my sisters birthday the other night, she absolutely loves these. This is a great party food, or a Sunday snack food when your chilling out watching your team play. It is also a good recipe, as this can be made ahead of time and just reheated in the microwave before serving.

Ingredients

1kg Chicken mince
2 Cups breadcrumbs (I use Japanese panko flakes, since finding these a couple of years ago I have never gone back, I think they are great, but regular breadcrumbs are fine.)
2 Cloves garlic,crushed
1 Small brown onion, finely chopped
80ml Hoisin sauce
1 Tablespoon soy sauce
2 Teaspoons ginger, finely grated
1/2 teaspoon sesame oil
1/2 teaspoon five spice powder
1 Egg
3 Tablespoons peanut oil

Dipping Sauce

1/2 Cup sweet chili sauce
2 Tablespoons white wine vinegar
2 Tablespoons coriander, finely chopped

Method

1. Preheat oven to 180c.

2. Combine chicken, breadcrumbs, onion, garlic, hoisin and soy sauces, ginger, sesame oil, five spice and egg in a bowl. Shape into balls, by rolling mixture between your hands.

3. Heat the oil in a large frying pan, cook chicken balls in batches, until browned all over (shake pan from time to time, to keep the round shape.)

4. Transfer chicken balls to an oven proof dish, bake in the oven for 15-20 minutes or until cooked through, serve with dipping sauce.

Dipping sauce

1. Combine all the ingredients in a bowl, mix well and pour into a serving bowl.

Sugar Cookies

2010-08-02T00:27:00.000-07:00

Sugar Cookies

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions:

Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Or on a lightly floured surface roll dough out to 1/4 inch thickness and cut into shapes using floured cutters.
Add colored sugar for decoration.
Bake 8 to 10 minutes in the preheated oven, or until golden.
Let stand on cookie sheet two minutes before removing to cool on wire racks.

Recipe and Picture Submitted by: Jennifer O'Leary

Chocolate Assorted Donuts

2010-08-02T00:14:00.000-07:00

Chocolate Assorted Donuts

Ingredients:

3 cups Plain flour
1 sachet Yeast
as required for making dough Water
1 tsp Sugar
100 gm Butter
100 gm Cooking chocolate
for deep frying Oil

Instructions:

First add sachet of yeast and sugar in half cup of water then wait for
Yeast to be ready
Then rub plain flour with melted butter ,when the yeast is ready then add it to flour
And make a dough when dough is ready the cover it and put it at room
Temperature for approximately 2 hour
After 2 hrs take some dough and make flat pastry then cut it in donut
Shape and leave for 10-15 minutes before frying
Then fry
After frying coat with melted chocolate and serve

Frying time:
Fry until golden

from :http://realrecipes.co.cc/

Banana Custard Ice Cream

2010-08-01T04:02:00.000-07:00

About 1 3/4 cups sweetened condensed milk2 tablespoons cornstarch
3 eggs, separatedGranulated sugar, to taste4 bananas
Juice of 1 lime or lemon
Few drops of vanilla extract

Banana Custard Ice Cream

Add enough water to the condensed milk to make 1 quart. Put the cornstarch in a cup and stir in alittle milk until smooth.
In a heavy−based saucepan, bring the remaining milk to a boil. Pour into the blended cornstarch,stirring. Return the mixture to the boil again, stirring constantly. Continue to cook until the mixturethickens. Check for sweetness.
Beat the egg yolks, with sugar if needed, in a bowl and stir in the hot milk. Mash the bananas with thelime or lemon juice and beat into the custard with the vanilla extract. Leave to cool, stirringoccasionally. Pour the mixture into a container, cover and freeze until just becoming firm. Beat well ina bowl. Whip the egg whites until stiff, but not dry, and fold into the custard. Spoon the mixture backinto the container. Cover and freeze until firm.
About 30 minutes before serving, transfer the ice cream to the refrigerator.
Serves 6 to 8.
Banana

Banana and White Chocolate Ice Cream

2010-08-01T03:57:00.000-07:00

Banana and White Chocolate Ice Cream

Makes 5 cups

3 cups whipping cream, divided1 cup half−and−half
3/4 cup granulated sugar4 large eggs
8 ounces white chocolate, melted
1 1/2 pound (about 4) very ripe bananas
3 tablespoons fresh lemon juice

Bring 1 cup cream, half−and−half and sugar to simmer in heavy medium saucepan, stirringoccasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan andstir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil.
Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream.Refrigerate until cold.
Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard toice cream maker and process according to manufacturer's instructions.

Bailey's Irish Cream Ice Cream

2010-08-01T03:49:00.000-07:00

Bailey's Irish Cream Ice Cream

1 quart half−and−half1 cup granulated sugar1/2 cup brown sugar
1/4 cup Bailey's Irish Cream Liqueur3 eggs, beaten
Enough milk to bring to 1/2 gallon
Blend ingredients together. Freeze in ice cream freezer according to manufacturer's instructions.
Serve with fresh strawberries and brownies.

Avocado Ice Cream

2010-08-01T03:44:00.000-07:00

Avocado Ice Cream

2 eggs, separated
1/3 cup granulated sugar1 1/4 cup light cream
2 avocados
Finely−grated zest and juice of 1 large orange
1 1/4 cups heavy cream, whipped

Put egg yolks with the sugar in a bowl and beat until thick. Put the light cream in a heavy−basedsaucepan, and heat to just below simmering point then beat into the egg yolks. Return to the rinsed panand cook over low heat, stirring constantly, until thickened. Set aside to cool, stirring occasionally.
Remove the flesh from the avocados and purée with the orange zest and juice and put in a bowl. Beatin the cooled custard and fold in the whipped cream. Spoon into a container, cover and freeze until justbecoming firm. Beat well in a bowl. Whip the egg whites until stiff but not dry and fold into theavocado mixture. Spoon the mixture back into the container. Cover and freeze until firm.
About 30 minutes before serving, transfer the ice cream to the refrigerator. When serving, top eachbowl of ice cream with a lemon slice.
Serves 6 to 8.

Apricot Sorbet

2010-08-01T03:39:00.000-07:00

Apricot Sorbet

3/4 pound very ripe apricots, peeled and pittedJuice of 1 large lemon
1/2 cup granulated sugar

Purée the apricots into a bowl. Add the lemon juice and whip in the sugar with a wire whisk. Pour intoa container, cover and freeze until firm, beating 3 times at 45−minute intervals.
About 30 minutes before serving, transfer the sorbet to the refrigerator.
Serves 4.

Apricot Ice Cream

2010-08-01T03:25:00.000-07:00

Apricot Ice Cream

1 1/4 cups cream
1 (1 pound) can apricot pie filling1 egg white

Whip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the eggwhite until stiff but not dry and fold into the cream and apricot mixture. Pour into a container, coverand freeze until firm.
About 20 minutes before serving, transfer the ice cream to the refrigerator.
Serves 4 to 5.

Brazilian Lasagna with White Sauce and Ham

2010-07-30T02:41:00.000-07:00

Brazilian Lasagna with White Sauce and Ham

White sauce :

The traditional Béchamel as created by Louis de Béchamel in France is prepared with melt butter, wheat flour and hot milk seasoned with basil, nutmeg and onions.

INGREDIENTS:

2 tbs (30 g) butter
3 tbs (30g) all purpose flour
1 cup (250ml) milk
1 pinch ground nutmeg
1 tsp (5g) salt
1 pinch ground pepper

PREPARE :

Place a sauce pan in medium heat. Melt the butter with the flour stirring well. Add the nutmeg, salt and ground pepper. Add the milk slowly while stirring the mixture with a wood spoon. Bring the sauce to boil and cook for about 10 minutes or until creamy.

Do not overcook as it can break the starch and thinner your sauce.

Set the white sauce aside to assemble the lasagna.

SERVING SIZE : 6 portions

Egg Biryani

2010-07-30T02:36:00.000-07:00

Egg Biryani

Ingredients :

3 Cups basmati rice (Preferably)
3 -4 Boiled eggs
3 big onions sliced
3-4 big tomatoes chopped
2-3 green chillies slit
1/2 cup curd
1 tbsp lime juice
1 tbsp turmeric powder
1 tbsp red chilly powder
1 tsp ginger garlic paste
1 tsp jeera powder
1 tbsp chat masala powder
1/2 bunch chopped coriander
salt
water
oil/fat

Prepare :

Boil the eggs and kip it ready. You can either divide the eggs into 2 halves or keep it whole.
Now soak the rice for atleast 20mins in luke warm water.
In a non stick vessel boil water and add rice and cook till half done.
Add salt and half the lemon juice while boiling rice.
Strain excess water and keep rice aside.
In other non stick vessel heat oil/ fat now add in sliced onions and cook till transclucent.
Add in chopped tomatoes and cook for a while.
Stir in it ginger garlic paste, turmeric powder, red chilly powder, jeera powder, lime juice, curd, corriander leaves, salt, slit green chillies and chat masala powder.
Stir well and cover and cook till all blends well.
Now add in it boiled eggs and cook for a min or two more.
Further add in it half boiled rice as making a top layer on the masala.
Now add little water as required and cover and cook on low flame.
Check for doneness after 10 mins and if needed keep the vessel on a tava and cook till all is done and aromas are out.
Lastly garnish with chopped corriander leaves and green chillies.
Serve hot and gain praises.

Fish Head Curry

2010-07-30T02:31:00.000-07:00

Fish Head Curry

Ingredients:

(850g) Fish Head, cut into 2-4 pieces
tbsp Desiccated coconut, roasted, pounded
tbsp Oil
stalk Lemon grass, bruised
Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves
10 Salam leaves or bay leaves as substitute
Lime juice and salt

Spices (ground)

10 Dried red chilies
1/2 tbsp Chopped turmeric
1/2 tbsp Chopped ginger
7 Shallots
3 cloves Garlic
1 tbsp Coriander, roasted
1/2 tsp Cumin, roasted
1/4 Aniseed, roasted
1 tsp Peppercorns, roasted
1 tbsp Dried Carambola
Salt

Method :

Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
Drain, then rub the fish head with pounded coconut.
Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
Allow to simmer.
Add fish head and carambolas, and bring to the boil.
Stir from time to time, then add salam leaves.
Simmer until the fish is cooked and the gravy is a little oily.
Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

Sheila's Best Salmon

2010-07-30T02:28:00.000-07:00

Here is another Zaar members recipe, again I haven't posted one for awhile so I thought it was about time, that and being just after Christams, it is nice not to have to think of what your going to do for dinner.

I thought this was very good, I served mine over wild rice with mushrooms, so I did make a sauce to go with it. If you are serving with rice, it is nice to have a sauce to pair with it, but the topping goes great with the salmon if serving by itself, and would not need anything to accompany it. If you enjoy this recipe and would like to read all the reviews or see more photo's please click here.

Ingredients

3 Tablespoons butter, melted
1 Onion, sliced
1 1/2 lbs Salmon fillets
1/2 Cup mayonnaise
1/4 Cup freshly grated parmesan cheese
1 Teaspoon worcestershire sauce
1/2 Teaspoon paprika
1/2 Teaspoon salt (I didn't use salt.)
2 Tablespoons lemon juice
Oregano (I sprinkled with dill instead of oregano.)
Parsley

Method

Pour butter in a 9"x13" pan.
(I use parchment paper to line a metal pan or a'Pammed' Pyrex dish.) Arrange onion evenly in bottom of dish.
(I usually put hard butter and onions in the pan together and place in preheated oven to melt the butter. Just don't forget to watch it!) Place salmon in a single layer on top of onions.
Combine mayo, cheese, worcestershire sauce, paprika and salt
Spread over top of salmon.
Sprinkle with oregano and parsley.
Bake at 350 degrees for approx 35 minute depending on thickness of salmon.

Spinach Pesto and Goats Cheese Stuffed Chicken with a Lemon Mustard Sauce

2010-07-30T01:59:00.000-07:00

Here is a very yummy stuffed chicken breast recipe, packed with flavour served with a delicious accompanying sauce. I love doing stuffed chicken breasts as there are so many different combinations you can try and I have to say there are not many I have tried that don't work.

Ingredients

4 Large chicken breasts
200g Baby spinach
300g Soft goats cheese, all rind removed
8 Teaspoons basil pesto (I use about 2 teaspoons per breast, or enough to cover breast completely.)
4 Sun dried Tomatoes, in oil, drained
8 Slices prosciutto

Lemon Mustard Sauce

1 Cup Milk
1 Teaspoon Chicken stock powder
11/2 Teaspoons cornflour
3 Teaspoons Dijon mustard
2 Tablespoons lemon juice
2 Tablespoons dry white wine
1 Tablespoon parsley, finely chopped
2 Tablespoons Cream
Pinch cayenne
Pepper to taste

Method

1. Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.)

2. Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese until well mixed.

4. Spread 2 teaspoons pesto over the inside of each breast to cover completely. Spread spinach mix down the centre of each breast lengthwise. Cut each tomato into 4 slices and place slices on top of spinach to run the length of breast. (1 Tomato per breast.)

5. Fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.

6. Lightly oil the bottom of a baking dish and place breasts inside. Bake breast in pre-heated oven 180c for 45-50 Min's or until chicken is cooked through. (cooking times will vary according to the thickness of breast.)

For The Sauce

1. Heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.

2. Add Dijon, lemon juice and wine stir to combine, Add cream, cayenne, parsley and pepper to taste. Heat sauce over medium heat until sauce has thickened.

Note: You can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.

To serve: Slice chicken in half, plate and drizzle with sauce.

chocolate pudding recipe

2010-07-28T04:04:00.000-07:00

Pudding is an easy dessert and when it is served in chocolate flavor then it does not take long to finish. Here I have shared an easy chocolate pudding recipe which does not require any special cooking skills. When served hot, it is usually used as toppings for brownies otherwise it can be cooled in a fridge and served as a separate dessert

Ingredients:

4 egg yolks
1 cup sugar (or to taste)
2 oz chocolate
1.5 ltr milk

Preparation:

In a bowl, beat egg yolks and sugar to make smooth paste. It hardly takes 5 minutes by using electric beater.
In a sauce pan, boil milk on medium heat.
When milk starts to boil, add the egg yolk mixture in it and mix. Cook it for 5-10 minutes until the mixture boils and keep stirring the mixture while cooking.
After that, put the chocolate bar in the mixture and cook until all the chocolate melts.
Chocolate pudding is ready and you can serve it in both styles either hot or chill.

Mashed potatoes recipe

2010-07-28T04:01:00.000-07:00

Talking about vegetarian cooking and here we have one of those healthy meals that I enjoy to cook. These are mashed potatoes. Mashed potatoes are prepared by a variety of methods and are considered easy and quick meals that can be made and served at all times.This recipe is of Indian mashed potatoes which is also called “Aloo ka Bhurta” in Pakistani and Indian Cuisine.

Ingredients:

3 big potatoes
1 medium onion (julienne)
4-5 dry red pepper
Salt to taste
3 tbspn oil

Preparation:

Take some water in a deep pan to boil potatoes. It takes 20 mins approx.
In a pan, put oil, add onion and peppers to it and fry till onion become brown and crispy. To make crispy fried onions always put onion in cold oil and continually stir while frying.
After that drain out fried onions and pepper from the oil and let it cool.
Sprinkle salt on the onions and pepper and crush them using hands.
Remove the skins from the boiled potatoes and mashed them well.
Mix the crushed onions and pepper in the potatoes and make smooth dough by using few drops of oil.

French Fries

2010-07-28T03:57:00.000-07:00

French Fries

French fries are the most popular fast food item specially among children. These can be made in very less amount of time. Cooking french fries at home is real easy and simple and the use of french fries cutter will make the job easier and will also save your time. This recipe is special in the sense that these fries are as crispy as fries you order in a fast food restaurant. So make your own home fries when ever you desire.
Ingredients:

4 Potato (Peel using potato peeler and cut into wedges)
1 tbspn corn flour
1 tspn salt
Oil for deep frying

Preparation:

Boil water and put potato pieces in it for 5-6 minutes then drain out water
Dry all the potato pieces completely.
In a covered plastic bowl add 3 tbspn corn flour and put all the potato in it and shake well after cover it.
Using drainer, take out the excess corn flour form the potato and put them in freezer for 15-20 minutes so that flour completely stick on it.
Heat the oil gently, put potato in it and fry for atleast 5 -7 minutes on high flame until the fries become crispy.

Shrimp Tempura Recipe

2010-07-28T03:55:00.000-07:00

Tempura, one of my favorite Asian food is prepared in a variety of method by different ingredient for example they can be made of chicken, prawn, shrimps, vegetable etc. But the one which is more popular is shrimp tempura. When cooking any tempura at home keep in mind that the batter for actual tempura remains same.

Ingredients:

10 pieces of shrimps
2 egg yolks
2 tbspn plane flour
2 tbspn corn flour
Salt to taste
1 tspn baking soda
Water as required

Preparation:

Take a piece of shrimp and make light cuts on it using knife very carefully in diagonal direction and turn it to press, the shrimps will become straight.
Make batter suing egg yolks, flour, corn flour, baking soda, salt and little water. The batter should not so thick and thin.
Now Heat oil in a deep pan of appropriate size so that prawns would fry well, dip the shrimps in heated oil one by one and let them fry for 1-2 minutes only.
Take out the shrimps from the oil and serve your shrimp tempura with ketchup.

Easy Dessert Recipe

2010-07-28T03:40:00.000-07:00

Those of you who do not want to make dessert on stove because of the lack of time , they can easily prepare this dessert. Just mix the ingredients shown in the recipe and allow to cool down for an hour and your healthy and delicious dessert is ready to serve. Its very healthy because it has lots of yogurt but still it is very cheap dessert and it looks great when presented in fancy looking dessert plates.

Ingredients:

½ Kg Yogurt
1 cup condense milk
1 cup fresh cream
1 cup pineapple (small pieces)
1 packet fruit jelly powder (any flavor)

Preparation:
1. In a bowl beat yogurt well to make a smooth paste.
2. Add fresh cream and condense milk and mix well again until the batter will become smooth.
3. Add jelly powder and pineapple and mix it.
4. Leave the mixture in refrigerator to chill it for 1 hours.
5. Garnish it with pineapple pieces.

Persimmon Milkshake

2010-07-26T02:09:00.000-07:00

Persimmon Milkshake

Ingredients:

Persimmon: 1
Milk: 1 Cup
Honey: 1 tsp
Almonds / Cashew: 2 Each

Procedure:

Remove the skin of persimmon. Cut persimmon into pieces.
Blend all the ingredients together to get smooth textured milkshake. Your healthy Persimmon Milkshake is ready to drink.
If you want you can add sugar instead of honey.

Berry Yogurt Smoothie Recipe

2010-07-26T02:06:00.000-07:00

Berry Yogurt Smoothie Recipe

Ingredients:
1 cup fresh or frozen organic strawberries
1 cup fresh or frozen organic raspberries
1 cup frozen wild blueberries
1 organic banana, peeled and sliced
1 1/2 cups plain organic whole milk yogurt
1/2 cup raw milk or organic grass-fed milk
2 egg yolks, preferably organic and free-range

Directions:
Blend all ingredients in a high speed blender until smooth. Add additional water or ice to produce the desired consistency. Serves 2.

Lemon Cucumber Pickles

2010-07-26T02:02:00.000-07:00

Having a great harvest of cucumbers this summer means I’m getting creative with the pickle recipes. These feature the lovely little lemon cucumbers, and they have wonderful spicy flavor from the chili pepper and ginger.

According to The Cook’s Thesaurus, the lemon cucumber is “sweet and flavorful”, basically lacking in “the chemical that makes other cucumbers bitter and hard to digest. Though it’s often served raw, it’s also a good pickling cucumber”.

Lemon cucumbers have a lot of seeds, so if you are looking for a super crunchy pickle, they are not the best suited for the task. If you’re dead set on crunchy pickles, try pickling them whole, or try this brine with traditional pickling cucumbers.

If you’re just looking for a slightly unusual, yet flavorful and healthy snack, though (read here about why cultured/lacto-fermented foods are so good for you), or if you’re going to chop your pickles up and add them to other recipes (in a tuna or other salad perhaps) these are great.

Spicy Lemon Cucumber Pickles

Use organic ingredients whenever possible…

Ingredients:
5-6 lemon cucumbers, sliced into wedges
1/4 large red onion, sliced
1 Serrano chili pepper, seeded and minced
1 Tb. minced ginger
1 Tb. fresh lime juice
1 qt. glass Mason or other jar
1 Tb. Himalayan or sea salt
filtered water

Directions:
Place sliced cucumbers in a large bowl and mix with the minced pepper, ginger, and lime juice. Pack this mixture into your 1 qt. glass jar.

In a separate bowl, mix the salt with 1 cup filtered water. Pour this into the jar over your cucumbers. Add more filtered water to bring the liquid about 1 inch below the top of the jar. All of the cucumbers should be covered (rearrange/remove a few if they are not).

Cap tightly and allow to sit for 3 days at room temperature.

Open the jar and see if the liquid is fizzy. If not, re-cap and allow them to sit for 1-2 more days. If there is evidence of lacto-fermentation (that’s the fizziness), go ahead and taste a pickle. If you are satisfied with the flavor, transfer to the refrigerator for storage.

from: http://blog.healthy-green-lifestyle.com/lemon-cucumber-pickles.html

Eggs and Greens With Ramps and Cilantro

2010-07-26T01:58:00.000-07:00

For my first Healthy Green Kitchen recipe post, I figured it would be appropriate to write about “greens”.

My kids are super busy in the evenings these days and it’s an unfortunate fact of life that sit-down dinners just do not happen much during the week.

When I got home from my son’s baseball game after 8 last night, I was starving and needed to make something fast. There wasn’t much in the fridge to work with but I managed to come up with this yummy and super healthy dish. Dark leafy greens contain a ton of minerals including calcium…it’s wonderful to include them in the diet as often as possible!

Eggs and Greens With Ramps and Cilantro

Ingredients:
1 Tb. organic coconut oil
1 large bunch of greens, chopped (I used organic broccoli rabe; you could use kale, collards, mustard greens, etc…any seasonal greens that you enjoy will work beautifully)
1 bunch of ramps (wild leeks only available in the Spring; if unavailable, you can substitute a combination of some garlic and green onion instead), chopped
1 bunch of cilantro, chopped
2 eggs, preferably organic and free-range

Directions:
In a heavy skillet, melt the coconut oil. Add chopped greens, ramps and cilantro and cook over medium heat for about 5 minutes. Add water to the pan (and stir your greens around frequently) to prevent burning. Turn the heat off and crack two eggs over the greens. Stir everything around until the eggs are cooked through.

Remove from heat to your serving dish. If you like spicy foods, you can mix in a little Thai garlic sauce–it contains a little sugar but it’s very flavorful. Serves 1-2 (you can stretch the serving size by adding more eggs and serving over quinoa, brown rice, or rice noodles.

Blueberry Green Smoothie

2010-07-26T01:44:00.000-07:00

This blueberry green smoothie is a gorgeously purple and very satisfying healthy breakfast recipe that also happens to be incredibly nutrient-dense.

Blueberries are very high in antioxidants and I really love them. You could use any other seasonal, or frozen wild/organic berries in this healthy smoothie recipe, though.

I keep a large stash of berries and other fruits in the freezer at all times because my whole family loves smoothies. We have them for breakfast almost every day, especially when the weather is warm, because they are so easy to make and so yummy.

This particular smoothie is dairy-free and contains a few ingredients you might think are strange. If you are skeptical about the greens and the avocado, don’t worry: they generally go unnoticed because in these amounts, they don’t really change the color or the taste. Don’t skip them as they really enhance the nutritional profile here.

I typically add Greek yogurt or raw brown rice/whey protein powder or raw egg yolks to my smoothies for protein, because without the protein, I don’t usually feel full for long after a smoothie.

But lately I’ve been laying off the dairy and eating more raw foods (and I didn’t have any of the other ingredients in the house), so I was pleased to find this one worked for me (adding the greens, nuts, flax seeds and avocado definitely helps to mitigate the potentially blood-sugar-imbalancing effects of an only-fruit smoothie).

Blueberry Green Smoothie

Ingredients:
1 cup blueberries (I use frozen wild blueberries)
1/2 banana, frozen
1 handful of raw pecans (these can also be soaked in water overnight, and then drained; this makes them more digestible and makes the nutrients more “accessible”)
1 cup coconut water (from a young Thai coconut or from a package such as O.N.E brand (or use coconut milk; I used So Delicious Unsweetened Coconut Milk
4 clean kale or baby bok choy leaves (I used lacinato kale from my garden- yay!)
2 Tb. ground flax seeds
flesh from 1/4-1/3 avocado- optional (makes the smoothie a bit more creamy and rich)
1-2 tsp. raw agave syrup- optional (sweetens it a bit if needed)

Directions:
Place all ingredients into a high speed blender (such as a Blendtec or Vita-Mix) and process until smooth, adding additional ice or water, if needed, to produce a creamy, smooth consistency. Makes 1 large or 2 smaller servings.

Snap Peas and Red Onions recipe

2010-07-26T01:34:00.000-07:00

Snap Peas and Red Onions recipe

A very simple, Asian-inspired recipe for peas and onions. It’s great served over rice, as a side dish, or as a cold salad (with a sprinkle of rice vinegar added).

Snap Peas and Red Onions recipe - 65 calories

Ingredients:
6 ounces fresh snap peas, sliced on a angle
6 ounces red onions, diced
1 tablespoon oil
1 clove garlic, minced
1-2 teaspoon soy sauce, to taste
1/2 teaspoon ginger, minced
1/4 teaspoon sugar

Preparation:
1. Coat the bottom of a hot pan with oil.
2. Add the ginger, onions, garlic, snap peas, sugar and soy sauce, stirring each ingredient before adding the next one.
3. Stir fry over high heat, cooking until crisp-tender.
4. Serve hot over rice or let cool completely and serve as a chilled salad.

Servings: 4

Strawberry Yogurt & Cream Cheese Popsicles in a Swirled Pattern

2010-07-24T01:21:00.000-07:00

Summer is all about enjoying the fresh bounty of fruits that floods the farmer's market. We picked up a few favorites ourselves, namely blueberries, strawberries and mangoes. But alas, we stocked our pantry with more fruit than we could consume - and I was in no mood to spend my holiday weekend cooking a lot of stuff. So I was searching for some simple ways to use my fresh fruit bounty, and make something that the whole family could enjoy. Luckily, Woman's Day came to my rescue with this Strawberry Yogurt Pops recipe [photo by Rita Maas]. I was instantly drawn to the beautiful Swirl pops, and it was a great way to use up my fruits. But I craved for a more decadent treat, and so I thought it would be good to substitute the yogurt in the recipe with some cream cheese! These delicious Fruit Smoothie Popsicles at Modern Comfort Food were a wonderful inspiration.

Back in India when I was a kid, we used to get Mango Dollies and Raspberry Dollies, which were basically fruit popsicles made with fruit purees and ice-cream. I loved these, and invariably had one of these every other day in sizzling hot summers. So, reliving fond childhood memories, I decided to recreate that aura by making these Strawberry Cream Cheese Frozen Popsicles. They are simple, and don't really need a recipe, but nevertheless, here is how I made them.

Strawberry - Yogurt - Cream Cheese Popsicles

Ingredients
1 lb strawberries, hulled
1⁄3 cup plus 1⁄4 cup fine sugar
2 tsp lemon juice
1/2 cup vanilla yogurt
1 1/2 cup low-fat cream cheese
2 Squeeze bottles or pastry bags - to create the swirl effect

Method
Place strawberries, 1⁄3 cup sugar and lemon juice in a blender; purée for about 3-5 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.

In a medium bowl, stir remaining 1⁄4 cup sugar into yogurt and cream cheese mixture until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

Fill each pop mold with strawberry and yogurt mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. If you don't have squeeze bottles, you can easily use spoons to form alternating layers, or even pastry bags to squeeze the mixture into the molds.

Insert wooden or plastic sticks into the molds, and cover the tops. Freeze at least 6 hours until solidly frozen.

When ready to serve, remove molds from the freezer. Soften slightly by dipping each mold under warm running water. remove the popsicles from the molds. Serve immediately, for a cool and refreshing treat!

Recipe Variations:
The fruit and cream cheese popsicles are a great alternative to standard fruit pops, or the more richer ice cream counterparts. You can experiment with any flavor that you like - fresh blueberries, raspberries, blackberries, even fruits like peaches or Mangoes would be great! I think I'm going to go for the Mango ones next time. If you want low-fat versions, replace the cream cheese with vanilla yogurt for a low-calorie yet creamy treat.

Cherry Margarita

2010-07-24T01:17:00.000-07:00

Cherry Margarita

Margaritas are a perfect way to enjoy seasonal fruity flavors with friends and family, with a bit of tequila floating all around, surrounded by chatting, giggles and light banter! Cherries have started appearing in the markets, and the sweet, sour and tart taste of Cherries perfectly compliments the lime juice and Tequila liqueur called for in this red & refreshing Cherry Margarita. Feel free to skip the liquor altogether and use some cranberry juice and POM juice instead for a Cherry Mocktail - either way, its a great way to enjoy the Summer Cherries!

Ingredients
Makes one serving

12 fresh sweet cherries, pitted
1-1/4 fl. oz. (2-1/2 Tbs.) tequila
1 fl. oz. (2 Tbs.) fresh lime juice
3/4 fl. oz. (1-1/2 Tbs.) agave nectar, preferably dark
1/2 fl. oz. (1 Tbs.) maraschino liqueur (or POM liqueur)
1 fresh sweet cherry with stem, for garnish

Method
Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. If you find this hard to do, just throw them in the blender and CHOP until almost mashed. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.

Notes:
# To make it non-alcoholic, just skip the tequila, and replace with some cranberry juice and POM juice

# You can rim the glasses with either sea salt or vanilla sugar for a contrasting taste

from:http://www.funandfoodcafe.com/2010/04/cherry-margarita.html

2010-07-24T01:15:00.000-07:00

Peach & Cherry Delight with Orange Sauce and Lavender Infused Mascarpone Whipped Cream

Looking for a great way to use up all that leftover fruit in your fruit basket without spending a whole lot of time and money? Just cut up the fruits and serve them with some plain whipped cream. Yes, that works, but is boring, and definitely not upto a chef's mark:) So here's a better idea to pump things up a bit. I took the basic fruit and cream concept, employed some cooking techniques, and added a bunch of exotic ingredients to turn the ordinary dessert into something exquisite, that you and your friends would love to dig into!

What you see here is a bowl of Sauteed Peaches and Cherries, drizzled with Orange sauce and served with some Lavender-infused whipped cream that is blended with some creamy Mascarpone cheese to create an elegant dessert that is worthy to be served at your next party! The description says it all, but nonetheless, here's the recipe on how to pull this one off the shelf!

Sauteed Peaches & Cherries Served with Lavender Mascarpone Whipped Cream

Ingredients
Makes 2 servings

1 large Peach - sliced
6-8 ripe cherries - halved, pit removed
2 tbsp whipped cream
2 tbsp sweet mascarpone cheese
1/4 tsp lavender essence
1 tbsp brown sugar
4 tbsp orange juice + 2 tbsp water

Method
Take a wide sauce pan and put on low heat. Add the orange juice and brown sugar along with 2 tbsp water and allow to boil till it forms a thick juicy syrup. Now put the sliced peaches, cut side down onto the syrup and allow them to saute gently for about 5 minutes. Turn them over when they become light golden orange in color. Repeat the same with the halved cherries. Sprinkle some fresh Rosemary leaves and allow the flavors to settle into the fruits. Turn off the flame, remove the pan from the stove and set aside for 5 minutes.

To make the Whipped Cream topping, combine the whipped cream with the sweet mascarpone cheese and whip well with hand. Add the lavender essence and whip again to form soft peaks.

In a dessert
bowl, arrange a layer of sauteed peaches on the rim. Add a generous dollop of whipped cream topping in the middle, and top this with the sauteed cherries. Refrigerate the assembled bowls until ready to serve.

I like the combination of warm fruits with cold cream topping, so I usually enjoy my dessert as soon as its done. But if you want to go the traditional way, you can use the refrigeration method stated above. But don't leave the fruits open in the fridge for a long time as they would wilt and lose their moisture content. It is best to assemble the dessert 5 minutes before you want to serve these babies!

Enjoy an invigorating flavor of fresh fruit mingled with citrusy orange and the fragrance of lavender for a truly flavorful treat!

Cheese & Marmite Balls

2010-07-24T01:07:00.000-07:00

Marmite - as the slogan goes - you either love it, or you hate it !

These Cheese & Marmite balls melt in the mouth with salty, buttery deliciousness !

This recipe is one I’ve been making since I was a teenager (don’t ask how many years ago that was !) It’s quite unusual, I think – I haven’t ever come across the recipe in a book or anywhere else (my Mum got it from a friend of hers in South Africa).

I know that some readers may not be familiar with Marmite. It’s something that you truly either love or hate – I imagine that if you haven’t grown up eating it, you’ll probably dislike it as it does take some getting used to. It originates in the UK and is basically a sticky dark brown (savoury) paste that you use as a spread on sandwiches, toast etc and can also be used to flavour soups, stews and gravies. It is very salty & is described as a ‘yeast extract’ (the method of making it, aswell as the exact ingredients, are one of those closely guarded culinary secrets !)

I believe that Vegemite is the New Zealand alternative to Marmite – I’ve tasted Vegemite before and it is not as strong tasting as Marmite.

This recipe uses Marmite as a filling – and also offers the alternative of Apricot jam. The apricot jam works well, and I imagine that fig jam would, too.

I’ve made these for both an afternoon tea party and as snacks served with sundowners & both times they’ve gone down well - the cheese/butter combination makes them ‘melt-in-the-mouth’ delicious !

Banana Cream Pie

2010-07-21T22:59:00.000-07:00

Banana Cream Pie

3 c. SOY MILK (58) 1/2 c. honey
1/2 c. raw cashews 1/4 tsp. salt
1/3 c. cornstarch 2 tsp. vanilla
1/3 c. pitted dates 2-3 sliced bananas
LIQUEFY all ingredients except bananas. POUR into a saucepan, and cook over medium
heat until thickened, stirring constantly. POUR a thin layer of the “custard”
mixture into a baked pie shell or layer of granola, then ADD a layer of sliced bananas.
Repeat, then add the remaining custard, and garnish with sliced almonds. CHILL over
night, and SERVE cold.

Banana-Almond Cream

2010-07-21T22:56:00.000-07:00

Banana-Almond Cream

3 medium bananas 1/2 tsp. lemon juice
1/2 c. water 1/2 tsp. honey
1/4 c. almonds 1/8 tsp. salt
BLEND all ingredients together until satiny smooth. SERVE over BAKED ROLLED OATMEAL (1-
2), or other hot cereal, FRENCH TOAST (4), or WAFFLES (7). YIELDS: 2 1/2 c.

Banana Bundt Bread

2010-07-21T22:52:00.000-07:00

Banana Bundt Bread

Rich, but delicious!
MIX Together: COMBINE and ADD:
3 c. whole wheat flour 1/4 c. almond butter, or tahini
1 tsp. salt 1 tsp. vanilla
1 c. chopped walnuts or pecans 1/2 c. honey
2 mashed bananas 2 tbsp. yeast
1 c. chopped dates
2/3 c. hot water
MIX in gently: 2/3 cup hot water. POUR into Pam-sprayed bundt pan. Let rise 45–60
minutes. BAKE at 300° for 1 1/2 hours.

Banana Bread, Quick Method

2010-07-21T22:49:00.000-07:00

Banana Bread, Quick Method

MIX and SET ASIDE:
3 c. whole wheat flour
1/2 c. oat flour
1 tbsp. Ener-G baking powder
MIX WELL:
1 2/3 c. warm water 1 tsp. vanilla
1/3 c. honey 1/2 c. date pieces
2 tbsp. tahini 1/2 c. chopped walnuts
1 tsp. salt 3 small ripe bananas, sliced

ADD dry ingredients to wet and MIX briefly, just enough to mix completely. PUT in
parchment paper-lined loaf pan. BAKE at 350° for 50 minutes. TURN on side on
cooling rack. Enjoy! (Also makes excellent muffins!)

Sushi Rolls

2010-07-19T03:29:00.000-07:00

Sushi Rolls

Ingredients:

Sushi Rice
3 sheets nori seaweed
Wasabi paste

SUGGESTED FILLINGS

Cucumber, cut into thin strips
4 ounces smoked salmon
2 ounces salmon roe
8 medium prawns
Omelet Strip, recipe follows

OMELET STRIP

1 egg
1/2 teaspoon sugar
1 pinch salt
Oil

Directions:

Toast the nori sheets by holding directly over a medium low flame and passing it back and forth quickly till slightly crispy.
Place a nori sheet on a bamboo rolling mat about 1/2 inch from end of mat facing you.
Spread a small amount of wasabi paste over the nori. Wet hands and spread rice on the nori in a layer about 1/2 inch thick leaving a 1/2 inch border at the near and far end.
Make a long indentation along the centre of the rice and lay some filling in the trench.
Roll the mat tightly away from you making sure that the mat stays on top of the roll and doesn't get rolled into it.
Cut the roll crosswise with a sharp damp knife and serve with soy sauce, pickled ginger and a small amount of wasabi paste on the side.
Omelet Strip:
Mix 1 egg,1/2 teaspoon. sugar,a pinch of salt lightly with a fork. Oil a frying pan, heat and add egg mixture. Tilt to spread the egg thinly and cook till set. Remove to a plate and let set. Roll up and cut into 1/4 inch wide strips.

Sushi Rice

2010-07-19T03:26:00.000-07:00

Sushi Rice

Ingredients:

2 cups Japanese rice (16 fluid ounces in glass measuring jug)
2 1/2 cups water
2 tablespoons sake or dry white wine
4 tablespoons rice wine vinegar
4 tablespoons sugar
1/2 teaspoon salt

Directions:

Put the rice in a bowl and wash it in several changes of water until the water becomes clear, stirring gently by hand. Drain rice in a sieve for 1 hour.
Combine rice, water and sake in a pot, cover, and bring to boil on medium to high heat. Reduce heat to very low and cook for 15 minutes. Turn off heat and let the pot sit, covered, for another 15 minutes.
Mix rice with folding motion to make it fluffy. Insert dry teatowel under the lid to absorb excess moisture.
Transfer rice to a large shallow container.
Mix the rice wine vinegar, sugar and salt together thoroughly and pour on the rice all at once.
Mix quickly and gently with a wet wooden spatula while fanning the rice to cool it quickly.
Cover container with a damp teatowel until use but do not refrigerate. Use while the rice is as freshly cooked as possible.

Lemon Rice

2010-07-19T03:12:00.000-07:00

Lemon Rice

Serves : 3

Preparation Time : 20 minutes

Notes : You can adjust the amount of lemon juice according to your taste.

Ingredients:

2 cups white rice (not any flavored variety)
1/3 cup lemon juice
Salt, to taste
6 tablespoons cooking oil
1/2 teaspoon black mustard
3 stems curry leaf
1 fist full peanuts
4 medium green chiles, chopped
1/2 teaspoon turmeric
4 cups water

Directions:

In a large bowl, add water and rice and cook until well done. Keep it aside. Meanwhile in a large skillet, heat cooking oil on low heat. To this add black mustard, peanuts, turmeric and fry till peanuts start to split. Then add chopped green chilies, curry leaves and salt.
After three minutes remove from heat and add the lemon juice and stir. To this add cooked rice and mix thoroughly.

Avocado Quesadillas

2010-07-16T04:41:00.001-07:00

Avocado Quesadillas

2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)

In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season
with salt and pepper.
In another small bowl stir together sour cream and cilantro and salt and pepper to taste.

Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a
rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

Avocado Monte Cristo

2010-07-16T04:28:00.000-07:00

Avocado Monte Cristo

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno
Jack cheese, cilantro and salsa.

Serves 12

3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs

Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of
bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover
each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating
well. Brown in hot butter, about 2 minutes per side.
Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

Avocado Chicken Melt

2010-07-16T04:22:00.000-07:00

Avocado Chicken Melt

4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper

Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic
wrap and pound to flatten to 1/4-inch thickness.

In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to
coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or
until lightly browned. Remove chicken from pan and place in shallow baking pan.

Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350
degrees F for 15 minutes or until chicken is done and cheese is melted.
Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl,
combine yogurt and pepper; serve with chicken.

Yields 4 servings.

Avocado Bacon Sandwiches

2010-07-16T03:56:00.000-07:00

Avocado Bacon Sandwiches

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish

Fry bacon until crisp. Drain on paper towels.
Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and
remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter
bacon over avocado. Cover with remaining bread slices, buttered sides down, and press
together.
Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished
with a lemon twist and parsley sprig.

Aromatic Crispy Chicken Recipe

2010-07-15T07:53:00.000-07:00

Aromatic Crispy Chicken Recipe

Ingredients :
2 kg chiken
Vegetable oil for deep-frying

Cooking Sauce
6 cups Good stock
6 tablespoons Sugar
6 slices Fresh root ginger
10 tablespoons Soy sauce
4 tablespoons Yellow bean paste
6 tablespoons Rice wine or dry sherry
6 pieces Star anise
1/2 teaspoon Five-spice powder
1/4 teaspoon Pepper

Method :
Mix the ingredients for the cooking sauce together in a large saucepan.
Clean the Chicken thoroughly and cut in half down the backbone.
Place into the liquid and submerge.
Simmer the Chicken gently for 2 hours.
Remove from the cooking liquid and leave to cool.
When required, heat the oil in a wok or deep-fryer.
When hot, place the Chicken gently in the oil and fry for 10-11 minutes.
Drain well and serve.

Banana Fritters

2010-07-13T21:37:00.000-07:00

Banana Fritters

Yield: 2 servings
Ingredients

4 Eggs
12 T Flour
4 Ripe bananas
Oil for deep frying
Cinnamon sugar

Directions
Slightly beat eggs and mix with flour and half cup water.

Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown.

Drain on absorbent paper and dust with cinnamon sugar.

Spiced Fruit Salad

2010-07-13T21:30:00.000-07:00

Spiced Fruit Salad

Serves: 6

1 small cucumber, sliced thin
1 cup thinly sliced jicama
1 cup cubed firm ripe papaya
1 star apple (carambola), sliced
1 to 2 cups cubed fresh or canned ripe pineapple
1 firm green pear, cubed
1 firm tart apple, cubed

FOR THE SAUCE

3 tablespoons dry roasted peanuts
1 or 2 hot red chilies, sliced and seeded
1/2 cup brown sugar
1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained
1 small green banana, sliced (optional)

Directions
Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter.

In a food processor chop fine the peanuts, then blend in the chilies, brown sugar, tamarind, liquid, and banana (if used) to form a paste. It is traditional to serve the sauce and fruit separately. Each diner may then select the fruit and dip it into the thick sauce. The modern method is to toss the fruit and sauce together and serve the salad at room temperature.

Black Rice Dessert

2010-07-13T21:28:00.000-07:00

Black Rice Dessert

Yield: 4 servings/ Preparation: 15 minutes/ Cooking: 1 hour

Ingredients

240 g Black glutinous rice (washed & drained)
60 g White glutinous rice (pulut) (washed & drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste
1/2 c Thick cocnut milk
Pinch of salt

Directions
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.

Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

Apple−Cheese Ice Cream

2010-07-13T21:21:00.000-07:00

Apple−Cheese Ice Cream

5 cooking apples, peeled and cored2 cups cottage cheese, divided
1 cup half−and−half, divided1/2 cup apple butter, divided
1/2 cup granulated sugar, divided1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves
2 eggs

Chop apples into 1/4−inch dice; set aside.

In blender or food processor, combine 1 cup cottage cheese, 1/2 cup half−and−half, 1/4 cup applebutter, 1/4 cup sugar, cinnamon, cloves and one egg. Blend until smooth. Pour into a large bowl.

Repeat with remaining cottage cheese, half and half, apple butter and egg. Combine with previouslypureed mixture. Stir in chopped apples. Pour into ice cream canister. Freeze in ice cream makeraccording to manufacturer's directions.

Makes 2 quarts.

Amaretto Peach Ice Cream

2010-07-13T21:19:00.000-07:00

Amaretto Peach Ice Cream

1 1/2 pounds peaches, peeled, pitted, sliced1 cup granulated sugar
2 tablespoons fresh lemon juice1 cup crumbled amaretti cookies3 tablespoons Amaretto
6 large egg yolks
2 teaspoons vanilla extract
2 cups well−chilled heavy cream

In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drainmixture and purée peaches in a food processor.

In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil overmoderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmerthe syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubblevigorously) and simmer mixture, stirring, until caramel is dissolved.

In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.

In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream,beating, and beat mixture until cool. Stir in vanilla extract, peach purée, cookie mixture and cream.Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Makes about 2 quarts.

Almond Ice Cream

2010-07-13T21:16:00.000-07:00

Almond Ice Cream

1/4 cup blanched almonds2 cups whole milk
3/4 cup heavy cream3 egg yolks
1/2 cup superfine sugar1 teaspoon kirsch

Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heatthe almond mixture to a boil. Remove from heat.

In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with woodenspoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Thenallow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream isthoroughly firm.

Almond Amaretto Gelato

2010-07-13T21:09:00.000-07:00

Almond Amaretto Gelato

Makes 6 servings

4 cups heavy cream5 egg yolks
1 cup granulated sugar
1 cup crushed blanched almonds1 tablespoon Amaretto liqueur

Pour the cream into a saucepan and heat gently.

Beat the egg yolks and sugar together until pale and creamy. Beat 2 tablespoons of the hot cream intothe egg mixture, then beat in the remaining cream, a half cup at a time.
Pour into a double boiler, or into a bowl set over a pan of simmering water, and cook over a gentleheat, stirring constantly 15 to 20 minutes, until the mixture coats the back of a spoon. Cool mixture,then chill.

Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions.While the paddle is churning, add the almonds and Amaretto, freeze gelato overnight. Place in therefrigerator about 20 minutes before serving.