Ingredients :-
3/4 cups full cream milk
1 teaspoon lemon juice
1 tablespoon sugar
3/4 cups self raising flour
1/8 teaspoon baking powder
1 large egg
3/4 tablespoon butter
melted butter for greasing pan
Method
1. place milk, lemon juice and sugar in a bowl stir to combine and set aside for 5 minutes. During this time, the mixture might develope a curdle appearance
2. Stir or whisk self rising flour and baking powder together in a bowl till combine
3. Add egg and melted butter to milk mixture. Whish the mixture still just combine with milk
4. Add the milk mixture to the flour mixture and whisk till just combine. Batter should still have a few small lumps. Don't overmix as overmixing will make the pancake tough. Leave the batter to stand while the pan is preheating
5. Heat a large non-stick frying pan over medium heat. when the pan is hot, lightly grease with buttter
6. fry the pancake on oneside until the small bubbles appear, about 1-2 mins
7. turn pancake over and fry 2nd side, about 1-2 mins until pancakes are cooked through
8. serve with butter and maple syrup.
Saturday, August 29, 2009
Mango Sago Pudding 2
Ingredients
1 1/2 cups sago (colored or plain)
2/3 cup evaporated milk
3 cups water
1/4 cup sugar
6 tablespoons coconut cream or thick coconut milk
1/4 cup mango nectar or mango juice
1/2 cup chopped mango
Method :-
1 Bring water to a boil, add sago and simmer for 15 minutes.
2 Stir in sugar, mango nectar, evaporated milk and coconut cream.
3 Simmer for another 10 minutes, stirring once in a while to prevent sago and milk from burning.
4 Simmer until liquid has almost evaporated.
5 While still hot, stir in mangoes and scoop about 1/2 cup of the mixture into serving glasses/bowls and let cool.
6 If you like you can puree the mixture slightly with a blender or stick-blender before scooping into individual bowls.
7 Chill for several hours before serving, and serve with extra chopped mango if desired.
1 1/2 cups sago (colored or plain)
2/3 cup evaporated milk
3 cups water
1/4 cup sugar
6 tablespoons coconut cream or thick coconut milk
1/4 cup mango nectar or mango juice
1/2 cup chopped mango
Method :-
1 Bring water to a boil, add sago and simmer for 15 minutes.
2 Stir in sugar, mango nectar, evaporated milk and coconut cream.
3 Simmer for another 10 minutes, stirring once in a while to prevent sago and milk from burning.
4 Simmer until liquid has almost evaporated.
5 While still hot, stir in mangoes and scoop about 1/2 cup of the mixture into serving glasses/bowls and let cool.
6 If you like you can puree the mixture slightly with a blender or stick-blender before scooping into individual bowls.
7 Chill for several hours before serving, and serve with extra chopped mango if desired.
Mango Sago Pudding
Ingredients :-
1pkt agar agar pwd (11gm.) yellow color / orange or red also can
1 litre water
1/3 cup to 1/2 cup sago ( small ones )
170 gm sugar
1/4 cup /(62 c.c )full crm. evaporated milk
1 cup mango cut into fairly this slices --1/2 inch long (11/2 to 2 Thai ripe mangoes. or any ripe mangoes
Method :-
Boil 1 litre of water in a small pot. When is boiling, add in the sago slowly & stir constantly to prevent it fr. sticking together esp. at the beginning. Continue to boil at low heat,partially covering the pot.Cook till the sago is transparent(about 15 minutes or more).
Drain the sago over a sieve & place the sieve over a big bowl of cold tap water to prevent it from sticking together cool. Drain.
Boil 1 litre water, add in agar agar slowly, stirring as U add. Cook until its dissolved, stirring constantly to prevent lumps.When boiled , add sugar and off the heat.Stir,add evaporated milk, sago & mango and stir to mix well . Pour into jelly moulds & allow to cool . When cooled,cover with cling wrap
& store in the fridge .Chill at least 4 -5hrs or chill overnite B4 serving.
Tip: Wet/rinse the moulds with cooled boiled water B4 adding the pudding mixture. This will make it easier to unmould for serving.
1pkt agar agar pwd (11gm.) yellow color / orange or red also can
1 litre water
1/3 cup to 1/2 cup sago ( small ones )
170 gm sugar
1/4 cup /(62 c.c )full crm. evaporated milk
1 cup mango cut into fairly this slices --1/2 inch long (11/2 to 2 Thai ripe mangoes. or any ripe mangoes
Method :-
Boil 1 litre of water in a small pot. When is boiling, add in the sago slowly & stir constantly to prevent it fr. sticking together esp. at the beginning. Continue to boil at low heat,partially covering the pot.Cook till the sago is transparent(about 15 minutes or more).
Drain the sago over a sieve & place the sieve over a big bowl of cold tap water to prevent it from sticking together cool. Drain.
Boil 1 litre water, add in agar agar slowly, stirring as U add. Cook until its dissolved, stirring constantly to prevent lumps.When boiled , add sugar and off the heat.Stir,add evaporated milk, sago & mango and stir to mix well . Pour into jelly moulds & allow to cool . When cooled,cover with cling wrap
& store in the fridge .Chill at least 4 -5hrs or chill overnite B4 serving.
Tip: Wet/rinse the moulds with cooled boiled water B4 adding the pudding mixture. This will make it easier to unmould for serving.
Tuesday, August 25, 2009
Salmon and Potato Casserole
Ingredients :-
4 cups thinly sliced potatoes
8-ounce can salmon, saving the liquid (we used a 12-ounce can, and reserved some, since 8 ounces was not available at our store)
3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups liquid (salmon liquid plus milk)
2 tablespoons prepared mustard
1 cup thinly sliced onion
Method :-
1. Heat oven to 350 degrees. Butter a 6-cup casserole.
2. Cook sliced potatoes in boiling salted water 10 minutes, and drain immediately.
3. Drain salmon, saving liquid. Break salmon into bite-size pieces.
4. Put liquid in cup with enough milk to make two cups. Heat butter in medium saucepan.
5. Add flour, salt and pepper, and stir to blend. Remove from heat, and add the liquid all at once. Stir to blend, then stir in mustard. Return to moderate heat and cook until boiling, thickened and smooth, stirring constantly. Turn heat to low and continue stirring constantly. Turn heat to low and continue cooking and stirring 2 minutes longer.
6. Put 1/4 of the potatoes in the prepared casserole, and top with 1/3 of the salmon, 1/3 of the onions and 1/4 of the sauce. Repeat these layers twice more and end with a final layer of potatoes and sauce. If the casserole is wide, three layers might do it. (We added some frozen dill from last year's garden, which was crying to be used.)
7. Cover and bake 45 minutes, or until potatoes are tender and sauce is bubbling well.
Makes 4 servings.
4 cups thinly sliced potatoes
8-ounce can salmon, saving the liquid (we used a 12-ounce can, and reserved some, since 8 ounces was not available at our store)
3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups liquid (salmon liquid plus milk)
2 tablespoons prepared mustard
1 cup thinly sliced onion
Method :-
1. Heat oven to 350 degrees. Butter a 6-cup casserole.
2. Cook sliced potatoes in boiling salted water 10 minutes, and drain immediately.
3. Drain salmon, saving liquid. Break salmon into bite-size pieces.
4. Put liquid in cup with enough milk to make two cups. Heat butter in medium saucepan.
5. Add flour, salt and pepper, and stir to blend. Remove from heat, and add the liquid all at once. Stir to blend, then stir in mustard. Return to moderate heat and cook until boiling, thickened and smooth, stirring constantly. Turn heat to low and continue stirring constantly. Turn heat to low and continue cooking and stirring 2 minutes longer.
6. Put 1/4 of the potatoes in the prepared casserole, and top with 1/3 of the salmon, 1/3 of the onions and 1/4 of the sauce. Repeat these layers twice more and end with a final layer of potatoes and sauce. If the casserole is wide, three layers might do it. (We added some frozen dill from last year's garden, which was crying to be used.)
7. Cover and bake 45 minutes, or until potatoes are tender and sauce is bubbling well.
Makes 4 servings.
Salmon and Potato Bake
Ingredients :-
3 large potatoes, washed, peeled and diced
415g can of salmon
1 large onion, peeled and diced
1 cup grated cheese
1 cup breadcrumbs
1/2 cup tomato sauce
salt and pepper to taste
Method :-
1. Cook the potatoes and onion in one saucepan until potato is soft. Mash together well adding milk/butter if desired.
2. Mix the salmon together with the potato/onion mash, cheese and tomato sauce, add salt and pepper to taste.
3. Spread mixture evenly into a baking dish and sprinkle breadcrumbs evenly over the top of the mixture.
4. Bake in a moderate oven for 25-30 minutes or until breadcrumbs start going brown or til cheese is melted.
3 large potatoes, washed, peeled and diced
415g can of salmon
1 large onion, peeled and diced
1 cup grated cheese
1 cup breadcrumbs
1/2 cup tomato sauce
salt and pepper to taste
Method :-
1. Cook the potatoes and onion in one saucepan until potato is soft. Mash together well adding milk/butter if desired.
2. Mix the salmon together with the potato/onion mash, cheese and tomato sauce, add salt and pepper to taste.
3. Spread mixture evenly into a baking dish and sprinkle breadcrumbs evenly over the top of the mixture.
4. Bake in a moderate oven for 25-30 minutes or until breadcrumbs start going brown or til cheese is melted.
Salmon and Potato Pie
INGREDIENTS :-
6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
15 g butter
1 (6 ounce) can red salmon, undrained
1 g dried thyme
235 ml milk
2 (9 inch) unbaked pie shells
1.4 g salt and pepper
Method :-
1. Preheat oven to 400 degrees F (200 degrees C).
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
3. In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
4. Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
5. Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.
6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
15 g butter
1 (6 ounce) can red salmon, undrained
1 g dried thyme
235 ml milk
2 (9 inch) unbaked pie shells
1.4 g salt and pepper
Method :-
1. Preheat oven to 400 degrees F (200 degrees C).
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
3. In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
4. Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
5. Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.
Monday, August 24, 2009
Spaghatti with Tomato Paste sauce
INGREDIENTS
335 g spaghetti
455 g lean ground beef
6 g salt
2 g dried oregano
0.5 g ground black pepper
0.3 g garlic
7 g minced onion
450 g chopped tomatoes
1.3 (6 ounce) cans tomato paste
1 (4.5 ounce) can sliced mushrooms
Method :-
1. Brown beef over medium heat. Drain off fat.
2. In a large pot, combine beef, salt, sugar, oregano, pepper, garlic, onion, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
3. Cook pasta according to package directions. Drain. Serve sauce over spaghetti
335 g spaghetti
455 g lean ground beef
6 g salt
2 g dried oregano
0.5 g ground black pepper
0.3 g garlic
7 g minced onion
450 g chopped tomatoes
1.3 (6 ounce) cans tomato paste
1 (4.5 ounce) can sliced mushrooms
Method :-
1. Brown beef over medium heat. Drain off fat.
2. In a large pot, combine beef, salt, sugar, oregano, pepper, garlic, onion, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
3. Cook pasta according to package directions. Drain. Serve sauce over spaghetti
Thursday, August 20, 2009
Sweet and sour pork
Ingredients (serves 4)
1/2 cup (70g) cornflour
1/3 cup (50g) plain flour
1 tsp salt
2 eggs
2 tbs water
500g pork scotch fillet, cut into 1.5cm pieces
Oil, to fry
Steamed rice, shallots and coriander leaves, to serve
Sweet & sour sauce
1 tbs peanut oil
1 green capsicum, chopped
1 carrot, sliced
1 garlic clove, crushed
1/2 cup (115g) caster sugar
1/2 cup (125ml) white vinegar
1 tbs soy sauce
2 tbs cornflour
425g can pineapple pieces in natural juices, drained
Method
1. For the sauce, heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for 3 minutes. Stir in the sugar, vinegar, soy sauce and 1 cup (250ml) water until sugar dissolves. Combine the cornflour and 2 tbs water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Set aside.
2. Combine the cornflour, plain flour, salt, eggs and 2 tbs water. Coat half the pork in the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.
3. Combine pork and sauce. Serve with rice, shallots and coriander.
1/2 cup (70g) cornflour
1/3 cup (50g) plain flour
1 tsp salt
2 eggs
2 tbs water
500g pork scotch fillet, cut into 1.5cm pieces
Oil, to fry
Steamed rice, shallots and coriander leaves, to serve
Sweet & sour sauce
1 tbs peanut oil
1 green capsicum, chopped
1 carrot, sliced
1 garlic clove, crushed
1/2 cup (115g) caster sugar
1/2 cup (125ml) white vinegar
1 tbs soy sauce
2 tbs cornflour
425g can pineapple pieces in natural juices, drained
Method
1. For the sauce, heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for 3 minutes. Stir in the sugar, vinegar, soy sauce and 1 cup (250ml) water until sugar dissolves. Combine the cornflour and 2 tbs water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Set aside.
2. Combine the cornflour, plain flour, salt, eggs and 2 tbs water. Coat half the pork in the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.
3. Combine pork and sauce. Serve with rice, shallots and coriander.
Wednesday, August 19, 2009
Banana Bread
Ingredients (serves 10)
Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 tsp ground cinnamon
140g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
Method
1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre.
3. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
4. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
Notes & tips
This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.
Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 tsp ground cinnamon
140g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
Method
1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre.
3. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
4. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
Notes & tips
This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.
Wednesday, August 12, 2009
Chocolate Panna Cotta
Ingredients :-
375mL CARNATION Light & Creamy Evaporated Milk
200g PLAISTOWE Rich Dark Cooking Chocolate, break into pieces
2 tsp gelatine
2 tbsp hot water
250g strawberries
Method :-
1. Heat CARNATION Light & Creamy Evaporated Milk until hot without boiling.
2. Add PLAISTOWE Rich Dark Cooking Chocolate, stir until well combined.
3. Dissolve gelatine in hot water, combine with milk and chocolate mixture.
4. Pour mixture evenly into 6 x 1/2 cup serving dishes, refrigerate until set.
5. Reserving 6 strawberries for decoration, puree remaining strawberries, chill.
6. Unmould panna cotta onto serving plates just before serving.
7. Decorate with reserved strawberries and drizzle with prepared puree.
Serves 6
375mL CARNATION Light & Creamy Evaporated Milk
200g PLAISTOWE Rich Dark Cooking Chocolate, break into pieces
2 tsp gelatine
2 tbsp hot water
250g strawberries
Method :-
1. Heat CARNATION Light & Creamy Evaporated Milk until hot without boiling.
2. Add PLAISTOWE Rich Dark Cooking Chocolate, stir until well combined.
3. Dissolve gelatine in hot water, combine with milk and chocolate mixture.
4. Pour mixture evenly into 6 x 1/2 cup serving dishes, refrigerate until set.
5. Reserving 6 strawberries for decoration, puree remaining strawberries, chill.
6. Unmould panna cotta onto serving plates just before serving.
7. Decorate with reserved strawberries and drizzle with prepared puree.
Serves 6
Ingredients :-
Cake
150g dark cooking chocolate
150g butter, soft
150g castor sugar
6 eggs, separated
150g self-raising flour
pinch of salt
250ml cream
1 tbsp extra castor sugar
Cherries
2 1/2 tbsp cornflour
750g jar of sour cherries
75g-100g sugar (depends on how sour the cherries are. Add to taste)
30ml liqueur such as amaretto, kirsch or Cointreau
Ganache
375g dark chocolate, roughly chopped (this can be done in the food processor)
250ml cream
Method :-
For the cake
1. Preheat oven to 170C.
2. Gently melt the chocolate in a microwave or over a double boiler.
3. In a bowl, combine the melted chocolate with the soft butter and beat until creamy.
4. Slowly and gradually beat in the sugar and egg yolks (adding one at a time).
5. Fold in the sifted flour. Beat the whites until stiff with a pinch of salt and very gently fold through the mixture. Pour into a lined and greased 26cm spring-form tin.
6. Bake for 40-50 minutes or until a skewer comes out clean.
7. Remove from the oven and allow to cool.
For the cherries
1. Mix the cornflour with enough cherry juice to make a paste.
2. Combine the rest of the juice with the cornflour paste and put into a saucepan with the desired amount of sugar.
3. Cook, stirring, until it boils and thickens. Add the cherries and liqueur, remove from heat and allow to cool.
For the ganache
1. Gently heat the chocolate and cream in a saucepan, stirring constantly until the chocolate has melted and the mixture is smooth.
2. Do not let it boil. Pour into a bowl and allow the ganache to cool until you have the right consistency, i.e. thin enough to pour but thick enough so it stays on the cake.
3. It's about right at room temperature. Pour over the top of the cake and wait until it is set.
To assemble
Whip the 250ml cream with the 1 tablespoon extra castor sugar until thick. Cut the cake in half horizontally. Sprinkle the bottom layer with a little extra liqueur and spread over the cherry mixture. Top with the cream then place the other half of the cake on the top. Pour over the ganache and allow to set before cutting.
To serve
Although this cake is best eaten on the day, it is still great the next day
Cake
150g dark cooking chocolate
150g butter, soft
150g castor sugar
6 eggs, separated
150g self-raising flour
pinch of salt
250ml cream
1 tbsp extra castor sugar
Cherries
2 1/2 tbsp cornflour
750g jar of sour cherries
75g-100g sugar (depends on how sour the cherries are. Add to taste)
30ml liqueur such as amaretto, kirsch or Cointreau
Ganache
375g dark chocolate, roughly chopped (this can be done in the food processor)
250ml cream
Method :-
For the cake
1. Preheat oven to 170C.
2. Gently melt the chocolate in a microwave or over a double boiler.
3. In a bowl, combine the melted chocolate with the soft butter and beat until creamy.
4. Slowly and gradually beat in the sugar and egg yolks (adding one at a time).
5. Fold in the sifted flour. Beat the whites until stiff with a pinch of salt and very gently fold through the mixture. Pour into a lined and greased 26cm spring-form tin.
6. Bake for 40-50 minutes or until a skewer comes out clean.
7. Remove from the oven and allow to cool.
For the cherries
1. Mix the cornflour with enough cherry juice to make a paste.
2. Combine the rest of the juice with the cornflour paste and put into a saucepan with the desired amount of sugar.
3. Cook, stirring, until it boils and thickens. Add the cherries and liqueur, remove from heat and allow to cool.
For the ganache
1. Gently heat the chocolate and cream in a saucepan, stirring constantly until the chocolate has melted and the mixture is smooth.
2. Do not let it boil. Pour into a bowl and allow the ganache to cool until you have the right consistency, i.e. thin enough to pour but thick enough so it stays on the cake.
3. It's about right at room temperature. Pour over the top of the cake and wait until it is set.
To assemble
Whip the 250ml cream with the 1 tablespoon extra castor sugar until thick. Cut the cake in half horizontally. Sprinkle the bottom layer with a little extra liqueur and spread over the cherry mixture. Top with the cream then place the other half of the cake on the top. Pour over the ganache and allow to set before cutting.
To serve
Although this cake is best eaten on the day, it is still great the next day
Nashi Butterscotch Cake
Ingredient :-
For the base
80g unsalted butter
120g brown sugar
1/4 tsp salt
2 nashi pears, peeled, cored, seeded and cut into 1cm thick slices
For the cake
125g soft butter
3/4 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
1 tsp vanilla extract
1/3 cup milk
Vanilla ice-cream, to serve
Method :-
1. Preheat oven to 180C. Grease a 24cm round cake pan and line base with baking paper.
2. For the base Combine butter, brown sugar and salt in a saucepan and stir over low heat until sugar has dissolved.
3. Pour the mixture into the base of the cake tin and arrange nashi on top.
4. For the cake Place all ingredients in a large bowl and beat with electric beaters until smooth.
5. Spoon the mixture over nashi and smooth top.
6. Bake for between 1 hour and 1 hour, 10 minutes, or until cooked when tested with a cake skewer.
7. Remove and rest in tin for 5 minutes then invert cake onto a serving plate and serve with vanilla ice-cream.
Serves 6-8
For the base
80g unsalted butter
120g brown sugar
1/4 tsp salt
2 nashi pears, peeled, cored, seeded and cut into 1cm thick slices
For the cake
125g soft butter
3/4 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
1 tsp vanilla extract
1/3 cup milk
Vanilla ice-cream, to serve
Method :-
1. Preheat oven to 180C. Grease a 24cm round cake pan and line base with baking paper.
2. For the base Combine butter, brown sugar and salt in a saucepan and stir over low heat until sugar has dissolved.
3. Pour the mixture into the base of the cake tin and arrange nashi on top.
4. For the cake Place all ingredients in a large bowl and beat with electric beaters until smooth.
5. Spoon the mixture over nashi and smooth top.
6. Bake for between 1 hour and 1 hour, 10 minutes, or until cooked when tested with a cake skewer.
7. Remove and rest in tin for 5 minutes then invert cake onto a serving plate and serve with vanilla ice-cream.
Serves 6-8
Eggplant with mince meat in chilli bean paste
Ingredients :-
3 eggplants
salt
2 garlic cloves
1 knob ginger, peeled
8 spring onions
peanut oil (or vegetable oil) for shallow frying
300g pork mince
2 tbsp chilli bean paste
4 tbsp soy sauce
5 tbsp Shaoxing rice wine (or substitute dry sherry)
1 tsp sesame oil
4 tbsp sugar
1/4 cup water
Method :-
1. Slice eggplants into short, thin strips and scatter with salt, then leave in a colander for 30-40 minutes. Rinse and pat dry with kitchen paper.
2. In a mortar and pestle (or food processor), crush garlic, ginger and four spring onions to a paste. Slice the other spring onions into 5cm lengths. Set aside.
3. Heat a wok with a cup of oil and when hot, fry the eggplants until golden brown - it's best to do this in two batches. Remove with a slotted spoon to drain on kitchen paper and discard oil.
4. Heat the wok with a few tablespoons of fresh oil and add the garlic paste and pork mince. Stir-fry for 5 minutes on high until the pork is cooked, then add all the remaining ingredients, including the sliced spring onions. Cook for a few minutes until they have softened and the flavours have melded together.
5. Stir in the eggplant, check the seasoning (if a little salty add more water) and serve.
Serves 4
3 eggplants
salt
2 garlic cloves
1 knob ginger, peeled
8 spring onions
peanut oil (or vegetable oil) for shallow frying
300g pork mince
2 tbsp chilli bean paste
4 tbsp soy sauce
5 tbsp Shaoxing rice wine (or substitute dry sherry)
1 tsp sesame oil
4 tbsp sugar
1/4 cup water
Method :-
1. Slice eggplants into short, thin strips and scatter with salt, then leave in a colander for 30-40 minutes. Rinse and pat dry with kitchen paper.
2. In a mortar and pestle (or food processor), crush garlic, ginger and four spring onions to a paste. Slice the other spring onions into 5cm lengths. Set aside.
3. Heat a wok with a cup of oil and when hot, fry the eggplants until golden brown - it's best to do this in two batches. Remove with a slotted spoon to drain on kitchen paper and discard oil.
4. Heat the wok with a few tablespoons of fresh oil and add the garlic paste and pork mince. Stir-fry for 5 minutes on high until the pork is cooked, then add all the remaining ingredients, including the sliced spring onions. Cook for a few minutes until they have softened and the flavours have melded together.
5. Stir in the eggplant, check the seasoning (if a little salty add more water) and serve.
Serves 4
Szechuan Eggplant in Garlic Chilli Sauce
Ingredients:
2 medium Chinese eggplant (about 10 - 11 ounces)
2 teaspoons minced garlic
1 teaspoon minced ginger
1 green onion (spring onion, scallion) white and green parts, finely chopped
Sauce:
1 1/2 TB (4 1/2 tsp) dark soy sauce
1 1/2 TB (4 1/2 tsp) light soy sauce
1 TB Chinese red rice vinegar, balsamic vinegar or red wine vinegar
1 TB Chinese rice wine or dry sherry
1/2 teaspoon granulated sugar
1/3 cup chicken broth
Other:
3 - 4 TB ground pork (no more than 1/4 cup)
Black pepper, pinch
1/4 tsp cornstarch
1 TB vegetable or peanut oil for stir-frying
1 TB chili garlic sauce
1 tsp. cornstarch mixed with 1 TB water
Method:
1. Bring a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters. Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4 inch thick.
2. Place the eggplant in the water and boil for 1 minute (start timing from the time the water returns to a boil). Drain the eggplant on paper towels.
3. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside.
4. In another small bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
5. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground pork. Stir in the chili garlic sauce. Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces.
6. Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender.
7. Give the cornstarch and water mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot.
Alternate cooking method: Instead of boiling the eggplant, you can stir-fry it before combining with the pork and other ingredients. Heat the wok and add 3 tablespoons oil. When the oil is very hot, add the eggplant slices. Stir-fry the eggplant for 2 - 3 minutes, until it begins to brown. Be sure to keep stirring the eggplant so that it doesn’t stick to the pan. Press down on the eggplant to remove excess oil. Remove and drain on paper towels
2 medium Chinese eggplant (about 10 - 11 ounces)
2 teaspoons minced garlic
1 teaspoon minced ginger
1 green onion (spring onion, scallion) white and green parts, finely chopped
Sauce:
1 1/2 TB (4 1/2 tsp) dark soy sauce
1 1/2 TB (4 1/2 tsp) light soy sauce
1 TB Chinese red rice vinegar, balsamic vinegar or red wine vinegar
1 TB Chinese rice wine or dry sherry
1/2 teaspoon granulated sugar
1/3 cup chicken broth
Other:
3 - 4 TB ground pork (no more than 1/4 cup)
Black pepper, pinch
1/4 tsp cornstarch
1 TB vegetable or peanut oil for stir-frying
1 TB chili garlic sauce
1 tsp. cornstarch mixed with 1 TB water
Method:
1. Bring a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters. Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4 inch thick.
2. Place the eggplant in the water and boil for 1 minute (start timing from the time the water returns to a boil). Drain the eggplant on paper towels.
3. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside.
4. In another small bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
5. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground pork. Stir in the chili garlic sauce. Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces.
6. Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender.
7. Give the cornstarch and water mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot.
Alternate cooking method: Instead of boiling the eggplant, you can stir-fry it before combining with the pork and other ingredients. Heat the wok and add 3 tablespoons oil. When the oil is very hot, add the eggplant slices. Stir-fry the eggplant for 2 - 3 minutes, until it begins to brown. Be sure to keep stirring the eggplant so that it doesn’t stick to the pan. Press down on the eggplant to remove excess oil. Remove and drain on paper towels
Beef with Chinese Pickled Mustard
Ingredients:
6 oz. beef (sirloin or round tip), thinly sliced strips
1 package Chinese pickled mustard greens, diced (about 1 to 1.5 cups)
1 T soy sauce
1 T sesame oil
1 T Xiao Shing wine or sherry
1 T oyster sauce
1 T sugar
1 t grated fresh ginger
1 t ground white pepper
1 T cornstarch
1 T Canola oil
Method :-
1. In a small bowl, marinate meat by mixing with pepper, soy sauce, sesame oil, ginger and Shao xing wine. Set aside for at least 10 minutes.
2. Remove pickled vegetables from package and rinse. Set aside to air dry and then dice into 1-inch chunks.
3. Warm Canola oil in a wok or skillet over high heat. Add beef (don't pour all the marinade in at once, reserve some for later) and stir-fry to brown all the sides (about 3 to 5 minutes) then toss in the pickled greens.
4. Add sugar and oyster sauce and blend well. In a small bowl, mix a bit of water with cornstarch to create a slurry. Add this in slowly to your wok to create a gravy to bind all the ingredients together. If your wok is drying out, add more of your marinade or a bit of water or chicken stock.
5. Garnish with toasted sesame seeds.
Makes 2 to 3 servings. Serve with steamed rice.
6 oz. beef (sirloin or round tip), thinly sliced strips
1 package Chinese pickled mustard greens, diced (about 1 to 1.5 cups)
1 T soy sauce
1 T sesame oil
1 T Xiao Shing wine or sherry
1 T oyster sauce
1 T sugar
1 t grated fresh ginger
1 t ground white pepper
1 T cornstarch
1 T Canola oil
Method :-
1. In a small bowl, marinate meat by mixing with pepper, soy sauce, sesame oil, ginger and Shao xing wine. Set aside for at least 10 minutes.
2. Remove pickled vegetables from package and rinse. Set aside to air dry and then dice into 1-inch chunks.
3. Warm Canola oil in a wok or skillet over high heat. Add beef (don't pour all the marinade in at once, reserve some for later) and stir-fry to brown all the sides (about 3 to 5 minutes) then toss in the pickled greens.
4. Add sugar and oyster sauce and blend well. In a small bowl, mix a bit of water with cornstarch to create a slurry. Add this in slowly to your wok to create a gravy to bind all the ingredients together. If your wok is drying out, add more of your marinade or a bit of water or chicken stock.
5. Garnish with toasted sesame seeds.
Makes 2 to 3 servings. Serve with steamed rice.
Wednesday, August 5, 2009
Apple Tarte Tartin
Ingredients
3 Golden Delicious apples
1 tbs lemon juice
½ cup (110g) caster sugar
20g unsalted butter, chopped
Ready-rolled puff pastry sheet
Cream, to serve
Serves 2
Method
1. Preheat oven to 220ºC (200ºC fan-forced).
2. Peel apples, cut into quarters, remove cores (cutting each quarter at the core so it has a “flat” side), and toss the quarters in a large bowl with the lemon juice and 1 tablespoon of the sugar.
3. Using a 20cm frying pan as a guide, cut pastry into a round slightly larger than the pan, prick with a fork.
4. Melt butter in a 20cm non-stick frying pan over medium-high heat. Cover with the remaining sugar. Cook over medium-low heat, shaking pan occasionally to spread around any dark spots that appear, until a rich caramel forms.
5. Place apple quarters into pan, rounded side down, arranging them around pan. Cut remaining apple to fill gaps. Cook the apples over medium heat for about 10 minutes until caramel is bubbling up in the pan, shaking pan occasionally to prevent burnt spots.
6. Lay the pastry over the apples, tucking any protruding edges around edges of pan.
7. Place the pan in the oven, cook for about 25 minutes, or until the puff pastry has risen and cooked. The pastry should be dry and flaky. Stand tarte in pan for 10 minutes before carefully turning out onto a serving plate.
8. Serve with cream.
3 Golden Delicious apples
1 tbs lemon juice
½ cup (110g) caster sugar
20g unsalted butter, chopped
Ready-rolled puff pastry sheet
Cream, to serve
Serves 2
Method
1. Preheat oven to 220ºC (200ºC fan-forced).
2. Peel apples, cut into quarters, remove cores (cutting each quarter at the core so it has a “flat” side), and toss the quarters in a large bowl with the lemon juice and 1 tablespoon of the sugar.
3. Using a 20cm frying pan as a guide, cut pastry into a round slightly larger than the pan, prick with a fork.
4. Melt butter in a 20cm non-stick frying pan over medium-high heat. Cover with the remaining sugar. Cook over medium-low heat, shaking pan occasionally to spread around any dark spots that appear, until a rich caramel forms.
5. Place apple quarters into pan, rounded side down, arranging them around pan. Cut remaining apple to fill gaps. Cook the apples over medium heat for about 10 minutes until caramel is bubbling up in the pan, shaking pan occasionally to prevent burnt spots.
6. Lay the pastry over the apples, tucking any protruding edges around edges of pan.
7. Place the pan in the oven, cook for about 25 minutes, or until the puff pastry has risen and cooked. The pastry should be dry and flaky. Stand tarte in pan for 10 minutes before carefully turning out onto a serving plate.
8. Serve with cream.
Subscribe to:
Posts (Atom)