posting time?

Hi Folks.....its coming up to posting time, how is everyone doing? I guess that it may be a little longer than a month this time, shall we make a firm postal date? how about april 11 ? that is easter break..........

Moly-57 FOOD illustration for Michael's book :-)

This is the image for Michael's book for Food moly-57.
It's Pea Soup, which is minty and creamy...

Can anyone know how to put the image right? My image always seems to appear with a wrong side up...

another one arrives safe...

Quick update to let everyone know that I recieved Donna's moly from calvin.
The art work in it is amazing!!!

My entry for Jens moly..... Butterfly cakes

made with real butterflys ( not :-) )

SUSHI for Sachiko's book

This is my 3rd entry for our food moly exchange. A girl day dreaming of eating sushi. (chopsticks not included). ;-)

here's a version from the food network channel

Sushi Rice

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

Preparing Sushi

10 sushi nori sheets

wasabi, to taste, plus more for serving

soy, sauce, to taste, plus more for serving

pickled ginger for garnish

Optional Ingredients

cucumber, peeled, cut into small pieces

avocado, cut into small pieces

imitation crab meat

carrot, peeled, julienne cut

shiitake mushroom, cut into small pieces

smoked salmon

fresh tuna, sushi-grade, cut into small pieces

green onion, julienne cut

tuna salad

cooked shrimp, cut into small pieces

mayonnaise

chili sauce

sesame seeds

DIRECTIONS:

Sushi Rice

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.

Preparing Sushi

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.

My new entry ... Lamp (instead of Lamb)

Finally I have finished my entry in Donna's nice molyskine and
it's on the way to Michael today~

When I just resize the pictures and upload them in Flickr, I
just find out that I have made a big typo mistake, OH MY
GOD!! Hey Michael (or anyone else :p), I need your help to
find my lose-way lamb (instead of lamp) back ;)

Let's back to the dish~

ROASTED CROWN RACK OF LAMB

Ingredients: (serving size: 6-8)
- Racks of lamb (2 portions, use string to tie together as a crown)

Rubbed Spices:
- Fennel seeds (2 tablespoons)
- Coriander seeds (1/2 tablespoon)
- Black peppercorn (1 teaspoon)
- White peppercorn (1/2 tablespoon)
- Green peppercorn (1 teaspoon)
- Freshly ground black pepper (to taste)
- Mustard seeds (1 teaspoon)

Method:
1. Bruise the rub ingredients well in a mortar till they turn into powder form.
2. Rub the lamb rack with the rubbed spices, allow marinating overnight in
the fridge. Remove from the fridge and let it stand for 15 minutes before cooking.
3. Preheat oven to 220'c. Sear the lamb rack on all sides till golden brown using
a pan or a blowtorch.
4. Roast for 30 minutes and let it rest for 15 minutes before craving. You must
let it rest to allow the meat to remain juicy.

Enjoy ~