Tuesday, December 29, 2009
Monday, December 21, 2009
Tuesday, November 10, 2009
Tuesday, October 13, 2009
Simmered apples baked in rice pudding
4 dessert apples
For the rice pudding
85g pudding rice
1 litre whole milk
1 cinnamon stick
a few drops vanilla essence
2tbsp caster sugar
30g unsalted butter
150ml single cream
peel apples, leaving them whole. Put them in a pan with the 100g of sugar and the water .Bring to boil and poach for about 10 minutes, turning them from time to time.They will be slightly soft.
Put rice in a pan with about half the milk, cinnamon stick,vanilla essence and the sugar and bring to boil.Turn down and simmer for about 20 minutes. Add the remaining milk, butter,cream and stir.
Preheat the oven to 175/ gas mark 4. Place the apples in an oven proof dish and pour the rice pudding all around. Bake for about 30 mins. Add more butter and cream if the pudding becomes a little dry, anice golden crust should form……enjoy
Saturday, October 3, 2009
- 26 ounces flour
- 3 1/2 ounces sugar
- 1 1/2 ounces salt
- 16 ounces warm milk
- 1 1/2 ounces yeast
- 5 eggs, separated
- 7 ounces salad oil
- 1 cup ground coffee
- Vegetable oil
In a large bowl, combine the flour, sugar, and salt.
In another bowl combine the warm milk and yeast, and completely dissolve. Whisk egg yolks in a small bowl. While whisking, add oil in a slow, steady stream to create an emulsion. Whisk until all of the oil is added and mayonnaise is made. Add the flour mixture to the mayonnaise, and gently mix until all ingredients are incorporated. Cover the mixture and let rest for 45 minutes.
Whip the egg whites to a soft peak, and fold in ground coffee and yeast mixture.
Heat a skillet over medium heat. Add a drop of vegetable oil, and add a spoonful of the blini mixture. Cook as you would a pancake. Repeat process until all of the mixture is used up.
Serve with butter.
Wednesday, September 30, 2009
Thursday, September 24, 2009
¼ Cup olive oil
½ Cup whole milk
2 ½ Cup water
1 Cup coarse cornmeal (I use instant polenta, follow package directions)
1 small onion, chopped
½ Cup pancetta, chopped
1 pound baby spinach
1 – 1 ½ C. crumbled gorgonzola
Brush a little oil on a cookie sheet or a 13" x 9" pyrex dish.
In a sauce pan on med. high heat, heat milk, water and salt. Bring to a boil and reduce heat. Whisk in the cornmeal, simmer on low for 10 – 15 minutes until the consistency of thick oatmeal.
Spoon polenta onto a pan to ½" thickness, cover and chill for 1 hour or more.
Heat oven to 450°F. Put polenta in the oven for 25 – 30 minutes. Bake to crisp edges and barely brown.
Put 2 Tbsp. oil in a large skillet over medium high heat. Add onion and pancetta, cook to soft and starting to brown. Stirring occasionally, about 10 minutes. Remove to a bowl. Add spinach to the skillet and sauté until soft and wilted.
Take polenta from the oven and cover with gorgonzola, onion/pancetta, and spinach. Melt the cheese in the oven and serve hot or at room temperature.
For Sachiko's book, to be in the mail shortly.
Wednesday, September 23, 2009
1 1-pound loaf of broiche, egg bread, or french bread with crust, cut into 1 inch cubes
10 Tbsp. unsalted butter, melted
1 Cup chocolate chips
2 1/2 Cups half & half cream
1 Cup sugar
6 large eggs
4 large egg yolks
2 Tbsp. Vanilla
1/8 tsp. salt
2 Tbsp. packed brown sugar
Butter a 13" x 9" x 2" glass baking dish. Place the bread cubes in a large bowl. Pour 8 Tbsp. melted butter over the bread and toss to coat. Add chocolate chips and toss to combine. Transfer to baking dish.
Whisk the cream, 1 C. sugar, eggs, yolks, vanilla and salt to blend. Pour over the bread in the dish. Let stand for 30 minutes, occasionally pressing cubes into custard. Drizzle remaining melted butter over the pudding and sprinkle with brown sugar. Bake at 350°F for about 1 hour, until puffed, brown and set in the center. Serve warm.
Makes 12 - 14 servings.
For Lynne - Morissa's Eggless Tofu Salad Sandwich
This and Sachiko's book will be off together to Sachiko shortly.
Monday, September 14, 2009
1/4 c. butter
1/2 c. flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
1 can or jar sliced mushrooms
1 sm. jar pimentos
3-4 chicken breast halves, cooked & cubed
Melt butter and blend with flour and salt. Add broth and milk. Cook on low, stirring constantly, until thick. Add chicken, mushrooms and pimentos. Heat through. Good served over toast.
Friday, September 11, 2009
Wednesday, September 9, 2009
Sunday, August 16, 2009
Monday, August 3, 2009
Saturday, July 11, 2009
Grilled Meatball Sub
1 small onion, minced
1/4 cup chopped Italian parsley
1/4 cup chopped fresh basil
1 large egg
2 tsp garlic minced
1 tbsp Dijon mustard
1/2 cup grated Parmesan cheese
1/4 cup Italian bread crumbs
1/2 lb. ground veal
1/2 lb. ground pork
1/2 lb. ground beef
Salt and pepper to taste
2 cups fresh marinara sauce warmed
24 slices provolone cheese
1/3 cup grated Parmesan cheese (to top)
12 x 6 inch Italian soft rolls
20 long bamboo skewers soaked in cool water for 30 minutes
Combine onion, parsley, basil, egg, garlic, and Dijon mustard in a large bowl.
Mix in the Parmesan cheese and breadcrumbs.
Crumble veal, pork and beef into the bowl and mix well with clean hands. Season the mixture well with salt and pepper.
Oil you hands to help prevent the meat from sticking to you and form the meatballs. Use about 2.5 tablespoons of the mixture
for each ball and roll gently between your hands. Set them onto a clean and well oiled baking tray (or you can line it in
Place two meatballs on each soaked wooden skewer being careful to hide the tip of the skewer so that it won’t burn.
Drizzle the meatballs with olive oil and season with salt and pepper.
On another tray arrange the buns and bring the tomato sauce and provolone cheese to the bbq.
Preheat barbeque to 350°F (175°C).
Oil the grill to help prevent sticking.
Place a 6-8 inch sheet of foil from front to back in the centre of the grill. Place the handles of the skewers over the foil so that
they won’t burn.
Place the meatball sticks on the grill and cook for 3-4 minutes per side until all sides are nicely caramelized. Keep rolling
around to ensure all is cooked and caramelized.
Remove skewers and slide the meatballs into the buns. Spoon marinara sauce on top, sprinkle with Parmesan cheese and
finish with provolone slices. Place the stuffed buns on the warming rack and close lid cook until cheese is melted and gooey
Remove and serve with extra marinara sauce.
recipe from foodtv.ca
Sunday, June 28, 2009
2 bunches of scallions with 3 inches of green left on
1 medium onion, thinly sliced
2 10 oz. packages of frozen green peas, thawed
6 Cups chicken broth
salt and pepper to taste
1/3 C. fresh mint leaves
1 Tablespoon chopped chives as a garnish
1. Coarsely slice scallions and combine with onion, peas and brother in a heavy pot. Bring to a boil and reduce heat. Simmer, partially covered, until the vegetables are soft, about 20 minutes. Remove from heat and season with salt and pepper. Cool to room temperature.
2. Puree the pea mixture in small batches in a blender until smooth, adding mint to the last batch. Pass soup through a strainer to remove the pea skins.
3. Serve warm or chilled. Garnish with chopped chives.
This recipe is really good cold on a hot summer day with a fresh tomato salad. For Donna's Moly.
Saturday, June 27, 2009
- 2 cup calamari sliced into rings (use tubes and tentacles)
- 2 cup buttermilk
- 2 cup all-purpose flour
- Salt and pepper
- Oil, for frying
- 2 tablespoons whole butter
- 3/4 cup sliced mild banana peppers
- 3/4 cup large diced tomatoes
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped scallions
Clean and soak calamari in buttermilk for 2 hours before cooking. Drain well in a large mixing bowl. Season flour with salt and pepper. Dredge calamari with flour until each ring separates easily from others. Put in sifter and shake off excess flour. Heat oil and fry calamari until golden brown. DO NOT OVERCOOK!
Start with 1 tablespoon butter over medium heat. When butter is melted, add peppers and tomatoes. Deglaze with lemon juice. Add remaining butter and scallions. Toss. Add calamari and toss. Serve
Wednesday, June 17, 2009
Monday, June 15, 2009
Im sorry this is so late!! this is for donnas book yum yum yum!!!
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes - no more than 9 - until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
Sunday, June 14, 2009
Monday, June 8, 2009
Monday, June 1, 2009
αρνί στη σούβλα - Roasted Lamb on a spit
* 1 whole lamb, dressed
* aromatic wood (olive, oak, apple, cherry), or hardwood charcoal
* olive oil * lemon juice
* sea sal * pepper
* crushed Greek oregano (rigani) * crushed garlic (optional)
Tip: According to local experts, the best size lamb for spit roasting is generally around 22-25 pounds (10-11 kilos). Cooking time is 3-5 hours.)
Start the fire about 2 hours before cooking.
The spit should be at least 20 inches longer than the lamb (10 inches or more to extend out each side).
Sprinkle the inside of the lamb liberally with salt and pepper and rub in. Lay the lamb on a flat surface and pass the spit between the hind legs, through the stomach cavity and out through the mouth. The lamb's spine should be straight along the line of the spit. Tie the front and hind legs to the spit. Tie the middle of the lamb to the spit or clamp along the spine. (For a larger lamb, tie in two places: behind the front legs and at the top of the hind leg. Sew the stomach cavity closed with butcher's twine or aluminum wire (use a pliers). The lamb should be tied securely and not slip when turned.
With hands rub the entire lamb with lemon juice and oregano.
Place the spit over the fire and spread the coals so they are under the shoulder and thigh (thickest parts). A drip pan can be set under the middle of the animal to catch the juices.
Keep olive oil at hand with a paint brush.
At the beginning, the lamb needs to be turned quickly in order not to burn. Once the fire settles and the lamb is golden all around and starting to crisp, turning can slow, to approximately 1/4 turn every 15 minutes. Replenish wood or charcoal as needed. Brush occasionally with the oil.
Cooking time will depend on the size of the lamb. The skin on the legs and chest of the lamb will crisp and crack open. The color should be a deep brown.
Testing for doneness: With a meat thermometer, internal temperature at the thickest part should be 155°F for medium. If you don't have a meat thermometer, stick a knife or skewer into the thigh (thickest part). The juice should run clear.
Friday, May 22, 2009
This time I try to make my food drawing in a bit more cartoon way, as I love the entries of other artists in this book, they are all presented in a happy way :)
So let's start and see how the salad is prepared!
200g/70oz potatoes, peeled and cut into 1.5cm 3/4 in cubes
300g/1oz sugar snap peas, trimmed
300/1oz French beans, trimmed
200g/7oz broad beans, shelled6 tbsp finely chopped mixed herbs, such as tarragon, dill, parsley and chives
For the dressing:
juice of 1 lemon
1 tsp runny honey
1 tsp Dijon mustard
8 tbsp fat-free vinaigrette or French-style salad dressing salt and freshly ground black pepper
lemon zest (optional)
finely chopped red chilli (optional)
1. Boil the potatoes in a large pan of lightly salted water and cook for 8-10 minutes, or until just tender.Drain well and set aside.
2. Bring a large pan or lightly salted water to the boil and add the peas and beans. Bring back to the boil, then drain and refresh under cold running water. Drain again and place a salad bowl with the potatoes andchopped herbs.
3. Mix together all the dressing ingredients, season well and pour over the vegetables. Toss well and garnishwith the lemon zest and red chill, if using, before serving.
Another simple but tasty entry, hope everyone enjoy~~~
Wednesday, May 20, 2009
Monday, May 11, 2009
Sunday, May 10, 2009
For Cavidanny's moly, my addition is Pumpkin Butter. I love pumpkin pie and all the yummy spices that goes in it. This is a version you can spread on your toast. Yum!
16 oz. solid pack pumpkin (I use from a can but you can roast a small sugar pie pumpkin too)
2/3 C. brown sugar
1/4 C. honey
1 tsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. cloves
In a medium saucepan, combine the pumpkin, brown sugar, honey, lemon juice, cinnamon and cloves. Bring to a biol over medium high heat, stirring frequently. Reduce the heat and simmer for 20 minutes or until thickened. Stirring occasionally.
Ladle into clean jars or freezer containers. Cover with lids. Store in refrigerator for several weeks or freezer for several months.
Saturday, May 2, 2009
we all know and love chai tea, so this is a great recipe for chai tea cupcakes! i used gold, bronze and colored pens
4 black teabags or 2 tablespoons loose black tea
1/4 cup canola oil
1/2 cup plain or vanilla soy yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch of ground white or black pepper
1/2 cup confectioners sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or ground mace
Preheat oven to 375 and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake.
Friday, May 1, 2009
Sunday, April 19, 2009
Tofu Fish Sticks
Everyone's crazy for these cute little fishies! Of course, you can cut them into any shape you prefer, sticks being the easiest and most economical. They stay crispy and crunchy in the lunchbox.
Kelp granules can be found in shaker containers at health food stores.
1 lb. package firm tofu, drained
2/3 cup fine organic cornmeal (or white flour)
2/3 cup sliced almonds
2 tsp. sweet paprika
2 tsp. kelp granules
2 tsp. salt
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. dill weed
freshly ground black pepper, to taste
2/3 cup plain, unsweetened soymilk
Preheat the oven to 400º. Line a baking sheet with parchment paper and coat parchment with olive oil. Set aside.
Combine the cornmeal or flour, sliced almonds, paprika, kelp, salt, onion and garlic powder, dill weed, and black pepper in a blender, and blend on high until most of the almonds have been turned into a coarse meal, with a few larger pieces of almond remaining. Pour the mixture into a wide baking dish or pie plate.
Place the plain soymilk into a bowl and set next to the cornmeal mixture.
With a sharp knife, cut the tofu into even slices just under ½-inch wide. Cut tofu out into fish sticks, or use a fish-shaped cookie cutter to cut out tofu fish.
Working with one piece at a time, dip the tofu into the plain soymilk, then toss gently in the cornmeal mixture to coat evenly. Place on the prepared baking sheet. When all the tofu fish are on the baking sheet, sprinkle them with olive oil.
Bake for 15 minutes, then turn the tofu fish over and bake for an additional 15 minutes, or until crispy (if making tater tots, place them on the baking sheet for the last 15 minutes).
Remove tofu fish onto a plate, and squeeze some fresh lemon juice evenly over the tofu.
Saturday, April 18, 2009
Not sure where this came from but for some reason Donna's moly just screamed out Turkish Delight to me. I have never had it and my only experience with it come from the lion, witch and the wardrobe. Here is a recipe I found via the net.
Turkish Delight is a candy that originated in Turkey in the 1700's. The candy was featured in "The Lion, the Witch and the Wardrobe", by C.S Lewis. The White Witch tempted a character, Edmund with Turkish Delight. This easy Turkish Delight recipe will tempt you, too!
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
- 4 cups granulated sugar
- 1 1/4 cups cornstarch
- 1 teaspoon cream of tartar
- 4 1/4 cups water
- 1 tablespoon lemon juice
- 1 1/2 tablespoons rosewater
- 1 cup confectioners sugar
- Vegetable oil ot shortening
Preparation:In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper.
In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.
Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.
Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.
Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.
Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.
Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.
My entry this time is about mussel and prawn pasta, it is done
by filling will color ink pen and watercolor. The background is
using torn glister paper, actually it changes from yellow to blue
from different view-angles but I can't demonstrate here :p
Anyway, it looks interesting to me!!
Okay, let's back to the recipe:
Mussel and Prawn Pasta
Ingredients: (serving size: 4)
-Pappardelle (=French Pasta, 400g)
-Romaine (4 leaves, ripped to bite size)
-Onion, finely diced (3 tablespoons)
-Mussels (6 pieces)
-Prawns (8 pieces with shells)
-Garlic (5 cloves, finely diced)
-Extra Virgin Olive Oil (5 tablespoons)
-White Wine (50ml)
1. Boil water, add salt and oil, and then cook pasta for 2 minutes.
2. Heat up a pan under medium heat, add butter and onion.
3. Add mussels, prawns and garlic, season with salt and petter.
Add white wine, put lid on and cover to cook under medium high
heat. Leave it cook for around 5-7 minutes till mussels open and
prawns turn red.
4. In a large mixing bowl, put cooked pasta, olive oil, salt and
pepper and mix well. Layer of romaine on top, pour in the cooked
mussels and prawns. Mix well and serve.
Wednesday, April 8, 2009
Apple mini-muffins. Very easy and pop-em-in-your-mouth good fresh out of the oven.
Preheat oven to 325°F.
1 1/2 C. sifted flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. cinnamon
Then add and beat well with the dry ingredients:
1 egg, well beaten
1/2 C. milk
1/2 C. butter, melted
1 C. grated apple (cheese grater works really well)
Fill greased mini-muffin pans.
Mix together and sprinkle tops with:
1/3 C. brown sugar
1/2 C. chopped nuts
1 tsp. cinnamon
Bake for 12 - 20 minutes depending on your oven and size of the muffins.
Tuesday, March 31, 2009
Sunday, March 29, 2009
Monday, March 16, 2009
Wednesday, March 11, 2009
Tuesday, March 10, 2009
4 1/2 cups water
3 cups Japanese rice, (Nishiki)
1 cup sugar
salt, to taste
1 cup to 2 cups Japanese rice wine vinegar
10 sushi nori sheets
wasabi, to taste, plus more for serving
soy, sauce, to taste, plus more for serving
pickled ginger for garnish
cucumber, peeled, cut into small pieces
avocado, cut into small pieces
imitation crab meat
carrot, peeled, julienne cut
shiitake mushroom, cut into small pieces
fresh tuna, sushi-grade, cut into small pieces
green onion, julienne cut
cooked shrimp, cut into small pieces
Stir the water, rice, sugar and salt together in a rice cooker (or cook in a pot) until salt and sugar are dissolved.
Bring to a boil.
Reduce heat and simmer rice for about 20 minutes or until done.
Transfer the rice to a large bowl, preferably with a flat bottom.
Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
Pour 1 cup of the vinegar over the rice.
Stir and fluff rice, incorporating the vinegar as evenly as possible.
Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
Add more vinegar as necessary to coat the rice.
Cool to room temperature.
Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
Spread a dab of wasabi over the rice.
Sprinkle with some soy sauce.
Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
Continue rolling away from you until a roll has formed.
Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
Serve it with soy sauce, wasabi, and pickled ginger.