Saturday, June 03, 2006 

Firecracker Fried Chicken Drumsticks - serves 4

"Use boneless, skinless chicken breast in place of the drumsticks - the breasts take less cooking time."

INGREDIENTS:
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil

METHOD:
1. To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
2. In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
3. Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.


Prep Time:15 Minutes
Cook Time:30 Minutes
Ready In:45 Minutes

Courtesy of Tisha, from AllRecipes.

Saturday, June 03, 2006 | |

 

Pork & Seashells with Summer Vegetable - serves 4

"Chunks of browned pork and summer vegetables are cooked in a tomato sauce and served over seashell pasta."

INGREDIENTS:
225 g seashell pasta
20 ml olive oil, divided
3 boneless pork loin chops, cut into bite sized pieces
Worcestershire sauce to taste
salt and pepper to taste
60 g green bell pepper, chopped
1/2 yellow squash, cut into bite sized pieces
1/2 zucchini, cut into bite sized pieces
85 g fresh mushrooms, sliced
55 g onion, chopped
1-1/2 cloves garlic, finely chopped
1/2 (15 ounce) can tomato sauce
1/2 (14.5 ounce) can diced tomatoes with juice
15 g tomato paste
30 ml red wine
3 g dried basil
0.7 g dried thyme
0.8 g dried oregano
1 bay leaves
1/2 dash red pepper flakes
grated Parmesan cheese for topping

METHOD:
1. Bring a large pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the pork in the skillet, and season with Worcestershire sauce, salt, and pepper. Cook and stir 10 minutes, or until almost done. Remove from heat, and set aside.
3. Heat the remaining olive oil in the skillet over medium heat. Cook and stir the green pepper, squash, zucchini, mushrooms, onion, and garlic 3 to 4 minutes. Return the pork to the skillet.
4. Mix in the tomato sauce, diced tomatoes, tomato paste, and wine into the skillet. Season with basil, thyme, oregano, bay leaves, and red pepper flakes. Reduce heat to low, and simmer 35 minutes. Remove the bay leaves, and serve over the cooked pasta with a sprinkling of Parmesan cheese.


Prep Time:15 Minutes
Cook Time:1 Hour
Ready In:1 Hour 15 Minutes

Courtesy of Collier Austin, from AllRecipes.

Saturday, June 03, 2006 | |

 

Beer Batter for Fish - serves 6

INGREDIENTS:
3 eggs
3/4 cup beer
1 1/2 cups milk
4 cups pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1 1/2 pounds cod fillets
2 quarts vegetable oil for frying

METHOD:
1. In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
2. In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
3. In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
4. Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

Prep Time:10 Minutes
Cook Time:5 Minutes
Ready In:15 Minutes

Courtesy of Wilma Scott, published in AllRecipes.

Saturday, June 03, 2006 | |

Sunday, May 07, 2006 

Mexican Chocolate Cake with Strawberries - serves 10

INGREDIENTS
Butter and cocoa powder to prepare baking pan
2 cups organic sugar
1 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs, beaten
1 1/2 teaspoons pure vanilla extract
Cocoa powder for top (optional)
2 cups thickly-sliced fresh strawberries


METHOD:
1. Preheat oven to 350F. Butter a 13x9x2-inch pan, then dust with cocoa powder (this makes a nicer-looking presentation than dusting with white flour).
2. In a large bowl, combine sugar, flour, cinnamon, baking soda, and salt. In a heavy-bottomed saucepan over medium-low heat, whisk the buttermilk, butter, and cocoa until butter melts.
3. Pour butter mixture over flour mixture and whisk to combine. Add eggs and vanilla; whisk to blend. Pour batter into prepared pan.
4. Bake in preheated oven until tester inserted into center comes out clean, about 40 minutes. Transfer to rack and cool completely.
5. Run knife around pan sides to loosen cake. Invert onto a plate, then invert again onto serving plate. Dust top with cocoa, if desired. Surround cake with fresh strawberries and serve.

Sunday, May 07, 2006 | |

Monday, May 01, 2006 

Shrimp Lemon Pepper Linguine - serves 4

Ingredients:
224 g linguine pasta
15 ml olive oil
6 cloves garlic, minced
120 ml chicken broth
60 ml white wine
1 lemon, juiced
1 g lemon zest
salt to taste
4 g freshly ground black pepper
455 g fresh shrimp, peeled and deveined
55 g butter
10 g chopped fresh parsley
3 g chopped fresh basil


DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute.
3. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
4. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.


Preparation time: 15 mins
Cooking time: 25 mins


Monday, May 01, 2006 | |

 

Paprika Chicken with Mushrooms - serves 4

INGREDIENTS:
4 skinless, boneless chicken breasts
2 g paprika
salt and pepper to taste
1 g garlic powder
55 g butter
1 onion, sliced into thin rings
455 g fresh mushrooms, sliced


METHOD:
1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
2. In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
3. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.


Preparation time: 15 mins
Cooking time: 25 mins

Monday, May 01, 2006 | |

Saturday, April 15, 2006 

Tiramisu - serves 12


recipe from All Recipes
(click on image for readable version)

Saturday, April 15, 2006 | |

Tuesday, March 28, 2006 

Coffee Pork Ribs - serves 4

Ingredients:
1 cup strong coffee
1 tsp cornstarch
1 egg white
1 head garlic, minced
3 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp sugar
1/3 cup white or shaoxing wine
1/2 kg pork ribs (preferably with some fat)
2 tbsp oil

Garnish:
Pinch of toasted almond flakes
Pinch of toasted sesame seeds

METHOD:
1. Combine all ingredients, except pork and oil, to form marinade
2. Marinate pork overnight, turning every six hours
3. In a large wok, heat oil. Meanwhile, take the pork out of the marinade
4. Fry pork till cooked. Add some marinade for sauce.
5. Garnish with toasted almond flakes and sesame seeds. Serve with white rice.

Tuesday, March 28, 2006 | |

Monday, March 27, 2006 

Tiramisu - serves 4

Ingredients:
120g ladyfinger sponge
80g icing sugar
30g cocoa powder

Coffee syrup:
40g coffee powder
490ml water
140ml sugar syrup
14g instant coffee powder
40g coffee liqeur

Tiramisu cream:
8 egg yolks
40g icing sugar
500g mascarpone cheese
3 egg whites
25g sugar

METHOD:
1. Fill a pot with coffee syrup ingredients and bring to boil. Leave to cool then refrigerate until well-chilled.
2. Soak ladyfinger sponges in coffee syrup till fully absorbed.
3. For the tiramisu cream: combine egg yolks and icing sugar and whip till foamy. Mix well with mascarpone till smooth.
4. Whip egg white and sugar until peaks form. Carefully fold into cheese mixture.
5. Layer tiramisu cream and ladyfinger sponge alternately in 4 coffee cups. Combine icing sugar with cocoa powder and sift over the top of each filled cup. Refrigerate until well-chilled and serve.

Time: 25 mins, excluding refrigeration

Monday, March 27, 2006 | |

 

Taiwan Mee Sua - serves 8 to 10

Stock:
2 litres chicken stock, double boiled
80g braising herb packet
1 tbsp dark soy sauce
40g rock sugar
25g dried shrimp, toasted

Ingredients:
600g red mee sua
1/2 cup cornstarch

Garnish:
25g coriander leaf
2 tbsp black vinegar
1 tbsp sesame oil
1 tbsp minced garlic
2 tsp chilli oil

METHOD:
1. Combine all stock ingredients and bring to boil.
2. Simmer stock for 5 minutes.
3. Add mee sua and cook for another 4-6 minutes.
4. Thicken with corn starch and serve with garnishes.


Helpful tips:
1. Braising herb packets can be purchased at Chinese medicinal halls. Ask for herbs to braise duck or pork. Instant braising packets are also available at selected supermarkets.
2. This recipe can be served with oysters, prawns or sliced chicken.

Monday, March 27, 2006 | |

 

Deep-Fried Calamari with Warm Tomato Butter Salsa - serves 2

Ingredients:
80g calamari, cleaned and scored, then cut into bite-sized pieces
Pinch of salt
2 tbsp plain flour
1/2 cup eggwash
1 cup Japanese egg crumbs
1/2 litre oil

Garnish:
2 tbsp butter
1 tbsp lime juice
1 tsp Tabasco sauce
Pinch of sugar
50g mixed greens

METHOD:
1. Season calamari with salt. Lightly dust with plain flour and dip into eggwash before coating with breadcrumbs.
2. Heat oil in a wok and fry calamari for 3-4 minutes. Set aside to drain off excess oil.
3. Combine butter, lime juice, Tabasco sauce and sugar. Braise for 2 minutes.
4. Serve with mixed greens.

Monday, March 27, 2006 | |

Saturday, March 11, 2006 

Chocolate Cherry Cookies - makes 3 dozens

INGREDIENTS
2 cups unbleached or whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon sea salt
1 1/2 cups organic sugar
1/2 cup maple syrup
1/2 cup nondairy trans-fat-free margarine or vegetable shortening
1/2 cup sunflower oil
1/2 cup canned coconut milk
2 teaspoons vanilla extract
3/4 cup pecan or walnut pieces
3/4 cup chocolate chips
1/2 cup dried sweet cherries (chopped if large)


METHOD
1. Preheat oven to 300F. In a mixing bow, combine flour, baking soda, and sea salt.

2. In a separate bowl, cream sugar, maple syrup, margarine, oil, coconut milk, and vanilla. Gradually mix in dry ingredients. Stir in pecans, chocolate chips, and dried cherries.

3. Drop in spoonfuls on cookie sheet and bake for 20 minutes.

Saturday, March 11, 2006 | |

 

Roasted Vegetables and Creamy Cheese Pasta - serves 4 to 6

INGREDIENTS
6 cups winter squash, such as acorn or butternut, cut into 1-inch chunks
3 cups cauliflower or broccoli, cut into bite-size florets
1 1/2 cup onions, cut in largish chunks
1 cup red or green bell peppers, sliced into 1-inch wide strips
8 garlic cloves, sliced thickly
5 tablespoons olive oil
3 tablespoons fresh rosemary leaves (or 1 1/2 tablespoons dried)
Sea salt, to taste
1 pound penne pasta
One 6-ounce log goat cheese, cut into chunks (or you could substitute fresh mozzarella)


METHOD
1. Preheat oven to 400F.

2. In a large mixing bowl, place squash, cauliflower or broccoli, onions, peppers, garlic, oil, and rosemary, stirring well to mix.

3. Place vegetables in a baking dish and cover. Bake 45 minutes, or until vegetables are tender.

4. As vegetables bake, bring a large pot of salted water to a rolling boil and add pasta, cooking until barely al dente according to package directions. Drain and transfer to a large serving bowl.

5. Add roasted vegetables to pasta and toss to combine. Top with chunks of goat cheese or mozzarella and serve.

Saturday, March 11, 2006 | |

 

Garlicky Bread Soup - serves 4

INGREDIENTS
2 tablespoons olive oil
2 cups chopped onions
16 garlic cloves, finely minced
2 quarts water
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
2 medium russet potatoes, peeled and diced
2 carrots, peeled and sliced thinly into rounds
1/2 cup sherry
Salt and freshly-ground black pepper, to taste
4 thick slices of good-quality bread
1/4 cup grated Parmesan cheese (optional)


METHOD
1. Heat the olive oil over medium heat in a large soup pot. Add onions and saute, stirring frequently, for 10 minutes, until softened. Add garlic and saute 5 minutes more.

2. Add water and herbs, bring to a boil, then reduce heat to low and simmer soup for 15 minutes. Add potatoes and carrots and simmer for another 15 minutes, or until potatoes are tender. Add sherry and continue to simmer an additional 5 minutes.

3. Season to taste with salt and pepper. Place a bread slice in the bottom of each soup bowl, ladle the soup over the bread, and serve hot, garnished with the cheese, if desired.

Saturday, March 11, 2006 | |