Cooking Recepies

Marinated Daikon and Carrot Salad

2009-02-08T04:04:00.000-08:00

Ingredients:
350 g daikon radishes or white radishes
350 g carrots
4 tablespoons rice wine vinegar
1/2 teaspoon salt
1 teaspoon dashi powder, dissolved in
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon hot water
salt, to taste

Preparation:
1. Cut the daikon and carrots into very thin strips.
2. Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander for about 10-15 minutes (or until limp).
3. Transfer the vegetables to a bowl.
4. Mix together the remaining ingredients and pour over the vegetables.
5. Add more salt if needed (according to your taste).
6. Serve immediately or marinate in a covered bowl in the refrigerator for about 24 hours (this will improve the taste).

Nutritional information for one serving:
Calories: 48
Calories from fat: 2
Total fat: 0.2g
Cholesterol: 0mg
Total carbs: 10.9g
Fiber: 2.9g
Protein: 1.4g

Buttermilk Pancakes

2009-02-08T04:03:00.000-08:00

Ingredients:
1 1/2 cups buttermilk
1 1/4 cups flour
1 egg, slightly beaten
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons vegetable oil
1 tablespoon sugar

Preparation:
1. In a medium bowl, sift the dry ingredients.
2. Mix the buttermilk, egg and vegetable oil together, and add to the dry ingredients.
3. Stir only until the dry ingredients have disappeared.
4. Lightly coat a skillet or griddle with non-stick cooking spray or a small amount of vegetable oil; preheat over medium heat.
5. Test by adding a few drops of water on the hot pan - when the drops start to “dance” on the griddle, it is time to cook.
6. For each pancake, pour about a 1/4 cup of batter onto the hot griddle.
7. Cook until bubbles that form begin to pop and the edges look dry.
8. Using a spatula, turn the pancake and cook until the other side is rich golden brown.
9. Serving suggestion: serve with blueberry sauce and a dollop of sour cream or lemon yogurt.

Nutritional information for one serving:
Calories: 135
Calories from fat: 41
Total fat: 4.6g
Cholesterol: 28mg
Total carbs: 19g
Fiber: 0.5g
Protein: 4.3g

Egg-Fried Bread

2009-02-08T03:58:00.000-08:00

Ingredients:
4 white bread slices, cut in half
4 eggs
1 ounce butter
1 tablespoon milk

Preparation:
1. Beat the eggs and milk in a bowl.
2. Soak the bread into the eggs and milk mixture.
3. Heat the butter in a frying pan.
4. Fry the saturated bread until it turns golden brown on each side.
5. Serve hot.

Nutritional information for one serving:
Calories: 193
Calories from fat: 105
Total fat: 11.7g
Cholesterol: 227mg
Total carbs: 13.2g
Fiber: 0.6g
Protein: 8.4g

Vietnamese Meatballs

2009-02-08T03:51:00.000-08:00

Ingredients:
1 1/2 lbs ground beef
2 tablespoons cornstarch
2 cloves garlic
1 egg white
1 tablespoon rice wine
1 tablespoon soy sauce
1 tablespoon fish sauce
1/2 teaspoon sugar
1 tablespoon sesame oil

Preparation:
1. Combine all the ingredients in a bowl, until well blended.
2. Make 20 1″ meatballs.
3. Put the meatballs on wooden skewers (about 4 per skewer).
4. Broil (or grill) the meatballs until thoroughly cooked.

Nutritional information for one serving:
Calories: 85
Calories from fat: 52
Total fat: 5.8g
Cholesterol: 23mg
Total carbs: 1.1g
Fiber: 0g
Protein: 6.7g

Basil and Tomato Salad

2009-02-08T03:29:00.000-08:00

Ingredients:
4 home-grown or vine-ripened tomatoes
1-2 tablespoon quality olive oil
1/4 cup basil leaves, torn
sea salt and fresh ground black pepper, to taste

Preparation:
1. Slice the tomatoes horizontally and arrange them on a serving platter.
2. Drizzle with olive oil, scatter the basil leaves over and season with salt and pepper to taste.

Nutritional information for one serving:
Calories: 53
Calories from fat: 32
Total fat: 3.7g
Cholesterol: 0mg
Total carbs: 5.1g
Fiber: 1.7g
Protein: 1.2g

Quick 5-Minute Fudge

2009-01-27T12:39:00.000-08:00

You will need:

- 1 (6 ounce/ 170 g) package milk chocolate chips
- 1 cup chopped nuts
- 16 large marshmallows
- 1 2/3 cups white sugar
- 1 tablespoon unsalted butter
- 2/3 cup evaporated milk
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract

Step 1:
In a medium-sized saucepan, combine the milk, sugar, butter and salt.

Step 2:
Bring to a boil and cook for about 5 minutes, stirring constantly.

Step 3:
Add in the chocolate chips and cook until melted.

Step 4:
Remove from the heat. Stir in the marshmallows, nuts and vanilla extract, mixing well.

Step 5:
Pour into a 8-inch pan. Let cool, then cut into squares.

Nutritional information for one serving:
Calories: 147
Calories from fat: 46
Total fat: 5.2g
Cholesterol: 4mg
Total carbs: 24.7g
Fiber: 0.7g
Protein: 2g

Singapore Noodles

2009-01-24T11:09:00.000-08:00

You will need:

- 150 g rice noodles soaked in cold water for at least 15 minutes prior to cooking
- 12 shrimps peeled
- 150 g pork, cubed (chicken will do as well)
- 30 ml rice wine or white wine
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- ½ tbsp brown sugar
- 1 tbsp corn starch
- 60 ml vegetable oil
- ½ onion sliced
- 1 handful bean sprouts
- ½ red pepper sliced
- 1 spring onion sliced
- 2 cloves garlic minced
- 2 eggs whisked
- 1 ½ tbsp curry powder
- salt and white pepper
- few sprigs of coriander for garnish

Step 1:
Combine the pork and shrimp into the same bowl and add the soy sauce, the fish sauce, the rice wine, and the corn starch. Mix together thoroughly and leave it to marinade for at least 10 minutes.

Step 2:
Add a little vegetable oil to the already hot wok. Add the pork and shrimp with as little of the marinade as possible and cook for a minute or two.
When everything is more or less cooked, add the marinade, continue to cook for a few seconds more and then remove the pork and shrimp from the wok. Place it onto a tray while leaving the wok on the heat.

Step 3:
Now add a more little oil to the wok and introduce the onions, cooking them for a half minute or so. Next, add the red pepper, garlic, spring onions, bean sprouts and stir. Cook together briefly and remove from the heat.
Place the vegetables on the tray beside the pork and shrimp.

Step 4:
Again, add a little oil to the hot wok. Add the egg and stir briskly. Now add the noodles (without adding the water) and stir. Next, combine the curry powder, sugar, season with salt and pepper and stir again.

Step 5:
Finally, add the vegetables, the shrimp and the pork to the wok. Toss everything together, cooking just enough to blend the flavours and warm everything through.

Step 6:
There is nothing left to do except to garnish your creation with a little coriander and serve. It makes a whole meal in itself so there's no need to worry about side-dishes. Just enjoy!

Stir-Fried Chicken with Cashew Nuts

2009-01-24T10:53:00.000-08:00

You will need:

- 2 tbsp soy sauce
- 2 tsp sugar
- 2 tsp white wine vinegar
- 2 tsp rice wine or sherry (optional)
- 2 tbsp sesame oil
- salt to taste
- 1 ½ tbsp cornstarch
- 500 g broccoli
- 2 tbsp chicken stock or water
- 2 to 4 pieces skinless chicken breast
- 2 tbsp vegetable oil
- 1 large red pepper
- a handful of cashew nuts
- 1 clove of garlic, minced
- 3 scallions
- 1 ½ tbsp fresh ginger, minced

Step 1:
Chop the broccoli into bite-sized florets. Put them into a little salted boiling water and cook for 3 minutes until done but firm. Remove the broccoli from the saucepan and set aside.

Step 2:
Cut the red pepper into thin strips and put to one side.

Step 3:
Cut the scallions into thin slices and place onto a plate with the pepper and broccoli.

Step 4:
Cut each of the chicken breast pieces into thin strips and set aside separately.

Step 5:
In a jar mix the soy sauce, sugar, white wine vinegar, sesame oil, salt, cornstarch and chicken stock. Add the optional rice wine or sherry now. Shake the jar vigorously until everything is well mixed and set aside.

Step 6:
Heat the wok or skillet until very hot. Add a tablespoon of vegetable oil followed immediately by the red pepper strips and cashew nuts. Stir-fry for a minute, keeping the ingredients moving to avoid burning, until the pepper is soft. Take off the heat and set it to one side.

Step 7:
Pour another tablespoon of vegetable oil into the wok, add the chicken strips and stir fry for about a minute until the strips are well seared. Take them off the heat and put them into the dish with the cashews and pepper.

Step 8:
Pour the remaining tablespoon of oil into the wok and stir fry the garlic, ginger and scallions for about half a minute.

Step 9:
Return the red pepper, cashews and chicken to the wok, add the steamed broccoli and pour in the sauce. Cook while stirring for 1 minute until the sauce thickens and coats all the ingredients evenly.

Step 10:
Serve immediately with white rice.

Buns

2009-01-20T23:39:00.000-08:00

You will need:

- 500 g flour
- 1 pinch of salt
- 20 g butter
- 25 g sugar
- 12 g fresh yeast
- 1 egg yolk
- 280 ml milk
- 50 g flour for dusting
- 1 egg, beaten with 2 tbsp water
- Half tbsp rock salt
- 1 tbsp sesame seeds

Step 1:
Start by getting the mixer ready as we're going to use it to make the dough.
Add to the bowl the flour, the pinch of salt, sugar, yeast, egg yolk, butter and finally pour in the milk.
Now on a slow speed mix the ingredients for about 5 minutes.
It's likely that the dough will become caught on the hook so after 5 minutes stop and ease it off with your hands.
Then, mix again on a medium speed for a further 3 minutes.
Lift the hook up, remove any dough caught on it, then take the dough out of the bowl.
Finally, dust some flour over a flat surface, put the dough in the centre and knead it with the palm of your hand. This will give it more texture and strength.
Knead for about 1 minute until the dough gets a velvety texture.

Step 2:
Place the dough in a bowl, cover it with a tea towel and leave it in a warm place to rise.
This should take about an hour.

Step 3:
Firstly, punch the dough down into the bowl to remove the air and peel it out.
Then dust a flat surface with flour and place the dough on top
Now cut it lengthways and across four times to make 10 buns.
Now take one of the buns and roll it into a long strip. Then hold both ends and tie it into a knot.
Repeat this with five of the buns.
Make the other five into rounded buns.
Do this by folding each bun into itself and then rolling it into a ball.

Step 4:
Place the buns on the baking tray lined with greaseproof paper and cover them with the tea towel.
Then leave them to rise for 20 minutes.

Step 5:
Preheat the oven to 190ºC or gas mark 5

Step 6:
After 20 minutes have passed, or when the buns have doubled in size we need to prepare them before baking.
Using a brush, generously coat each of the buns with the egg wash.
Then sprinkle over the sesame seeds followed by the salt.

Step 7:
Place the baking tray in the centre of the oven and bake the buns for 15 minutes.

Step 8:
When golden brown, remove the buns from the oven and serve while warm.
You can enjoy them alone with butter or try an endless list of fillings, from tuna and red onion to chocolate spread.

Basic Pizza Sauce

2009-01-20T22:45:00.000-08:00

You will need:

- 2 tbsp butter
- 2 cloves garlic, crushed
- 400 g of tinned plum tomatoes
- 1 onion, finely chopped
- 1 tsp basil, chopped
- 1 tsp oregano
- 1 tbsp tomato puree
- 3 tbsp olive oil
- salt and pepper

Step 1:
Place the saucepan on a medium heat, add the olive oil and butter and allow it to melt. Now add the chopped onions and garlic and stir. Let it cook down for 3-4 minutes until the onions are soft and transparent.

Step 2:
To the saucepan, add the tomatoes, oregano, basil and tomato puree. Season with a little salt and pepper and stir well. Bring the sauce to a boil and turn the heat down to a simmer. Allow it to cook for 20 minutes.

Step 3:
For pizzas, allow the sauce to cool before using. If you're making it to accompany a pasta dish then it can be eaten straight away. This sauce can be stored in a container for a week in the fridge.

Apple Sauce

2009-01-20T22:41:00.000-08:00

You will need:

- 3 large cooking apples (or Granny Smiths to substitute)
- 200 ml water
- 80 g sugar

Step 1:
Begin by peeling all three apples individually and then slice them in both directions to make small cubes. Discard the cores and any pips.

Step 2:
Place the diced apple into the pan. Add 200 ml of water and sprinkle with the sugar.
Cover with the saucepan lid.

Step 3:
Over a low heat, bring the apples to a gentle simmer and stew them for 15 minutes.
Stir occasionally to avoid sticking.

Step 4:
Once stewed, beat the apples to a purée in the pan with a hand whisk.
A smoother sauce can be made by putting the purée through a liquidiser.

Step 5:
Apple sauce is a traditional and delicious accompaniment for roast pork, duck dishes or cold meats.

Cheese Sauce

2009-01-20T22:39:00.000-08:00

You will need:

- 120 g cheddar cheese
- 600 ml milk
- 40 g plain flour
- 40 g butter
- ½ tsp freshly grated nutmeg
- salt and pepper

Step 1:
Place a pan on a low heat. Add the milk, butter and flour. Whisk continuously until it comes to a simmer.

Step 2:
Once simmering, turn the heat down and keep whisking for a further five minutes until it becomes a thick, smooth sauce.

Step 3:
When the sauce is smooth, add the cheese. Stir it in, add a pinch of nutmeg and season with salt and pepper. Whisk constantly for a further five minutes until everything is thoroughly combined.

Step 4:
Take the pan off the heat and serve immediately.
Enjoy!

Lobster Salad with Sweet Basil Vinaigrette

2009-01-20T21:02:00.000-08:00

You will need:

- 1 lobster, (cooked and shelled and separated into 2 claws and the tail cut in half)
- 1 bunch of lamb's lettuce
- 1 bunch of red lettuce
- 1 lime
- 1 mango , peeled
- A few sprigs of coriander
- salt
- pepper
For the vinaigrette:
- 1 large bunch of basil
- 2 tbsp sugar
- 100 ml water
- 4 tbsp olive oil

Step 1:
Bring water to a boil. Into the boiling water add the basil leaves and cook for 2-3 minutes stirring occasionally. Using a slotted spoon, remove and place onto a tray.

Step 2:
Put the water and sugar into a small saucepan and bring to a boil. Once boiling, remove from the heat.

Step 3:
Into a blender add the cooked basil leaves and half of the syrup. Blend together until a purée is formed. Add the remaining syrup, the olive oil and finish by seasoning with salt and pepper. Blend once again to combine the ingredients.

Step 4:
Cut it in half and then into thin slices (be sure to discard the stone). Set aside for later.

Step 5:
Remove the top and bottom from the lime. Peel and slice it into segments.

Step 6:
Put the lamb's lettuce, red lettuce, coriander, lime segments and mango slices in a bowl. Drizzle over 2 tablespoons of basil vinaigrette and season with salt and pepper. Mix well.

Step 7:
Heap a generous portion of the salad onto a serving plate. Add half a lobster tail, more salad and top with a little claw meat and a slice of mango. Finish by drizzling over a little more vinaigrette.

Seafood Salad

2009-01-20T20:58:00.000-08:00

You will need:

- 150 g shrimps cleaned
- 250 g calamari cleaned
- 100 g mussels cooked and shelled
- 75 g octopus cooked
- 500 ml water
- juice of 1 orange
- juice of half a lemon
- a few sprigs of thyme
- 2 bay leaves
- 150 g green beans cut into strips
- 4 celery stalks sliced
- 100 g cherry tomatoes halved
- 2 tbsp basil chopped
- 2 tbsp coriander chopped
- salt and pepper
- 1 pinch of cayenne pepper
- 4 tbsp lime juice
- 2 cloves of garlic, minced
- 50 ml olive oil

Step 1:
Pour 500ml of water into a saucepan. Add the orange juice, the lemon juice, the bay leaves, the thyme and season with salt. Heat it up and bring to the boil. Then put in the calamari and the shrimps and give them a quick stir.
Turn the heat off and remove from the hob but leave them to cook in the hot liquid for five minutes more. Then using a the slotted spoon, drain & transfer onto a tray.

Step 2:
Add a little salt to a saucepan of boiling water. Then put in the beans and allow them to come back to the boil. Cook for one minute before transferring them into a bowl of iced water.
This stops the cooking process and keeps the vegetables nice and crisp. They can be drained after a few minutes, when the beans have cooled.

Step 3:
Pour the lime juice into a small bowl. Add the garlic and the olive oil. Then mix it all together thoroughly.

Step 4:
Place the green beans into a large bowl then add the tomatoes, the celery, the basil, the coriander, the parsley, the octopus, the mussels and the shrimps and calamari. Season with salt then pepper and add the pinch of cayenne.
Stir the vinaigrette, and spoon it over the salad. Then thoroughly combine it all together.

Step 5:
Place the salad into a large bowl and it is now ready to serve.

Salmon Salad

2009-01-20T20:20:00.000-08:00

You will need:

- 700 g fillet salmon
- 4 shallots
- 16 new potatoes with skin, washed and halved
- 600 g watercress
- 1 bunch of chives
- 1 egg yolk
- 1 tbsp red wine vinegar
- 3 tbsp dijon mustard
- 1 tbsp salt
- ½ tbsp freshly ground black pepper
- 300 ml sunflower oil

Step 1:
Put the potatoes into a heavy pan with plenty of water and season generously with salt. Bring them to the boil, skimming off any scum that rises to the surface. Simmer for a further 10 minutes. Check with a knife that they are soft.

Step 2:
In a bowl, mix the egg yolk, red wine vinegar, Dijon mustard, salt and pepper. Slowly add the sunflower oil and whisk briefly until you achieve the desired consistency.

Step 3:
Thinly cut the shallots and add to the dressing.

Step 4:
Drain the potatoes with the colander and whilst still warm add them to the bowl of dressing.

Step 5:
Brush the salmon with olive oil and season with salt and a touch of black pepper. Put the salmon into a frying pan, skin-side up and place on a high heat for 4 minutes.

Step 6:
Put the salmon on a baking tray, skin-side up, a place it under a high grill – approx 200ºC. Let it cook for 4 minutes until the skin blackens and bubbles. Remove and peel away the skin. The bloodline - or brown part on top - has to be scraped away. This can be done using a spoon.

Step 7:
Take the chives and chop them finely.

Step 8:
Mix the watercress and chives into the potatoes and dressing.

Step 9:
Take a handful of salad mixture and place it on the middle of the plate. Carefully break the salmon into quarters and gently place one quarter on top of the salad. You can finish it off by slowly drizzling some olive oil around the plate.