Thursday, 26 September 2013

Stilton Croquettes

    Recently my mum bought a new recipe book. Its all about eggs, I loved eggs very much its one thing that I can't lived without. What I'm trying to says is its my everyday meal. Anyway back to the book call ' The Best-Ever Step-By-Step Egg Cookbooks. Over 90 recipes available in this book, from pancakes, omelettes, souffles, custards, meringues, cakes, soups, salads and many more, with over 350 step by step.
In this book you can get from simple technique cooking too supper, its a complete book for you.

As my mum been busy lately, I borrowed the book first to try it yum! I want to make everything all in one day! how crazy right? All looking perfectly delicious..I got hooked at this Stilton Croquettes, its perfect for party bites, which you can make in advance and reheat at this last minute. If you wish to get more crisp result, you have to double coat it in the breadcrumbs.

Ingredients :

350g flourly potatoes, cooked
75g creamy Stilton,crumbled ( can subtitute with blue cheese)
3 eggs, hard boiled ( hard cooked) peel and chopped few drop of Worcestershire sauce
a little plain flour ( all purpose will do)
1 egg, beaten
3-4 tbsp breadcrumbs

Method :

1. Mash the potatoes until smooth. Add in the Stilton cheese, chopped eggs and Worcestershire sauce. Add seasoning to taste.

2.  Divide the potato and cheese mixture into about 20 pieces and shape into small sausage or round shape.

3. Coat with flour, then dip into the beaten eggs and coat evenly in breadcrumbs. Reshape if necessary. Chill for about 30 minutes then deep-fry, 7-8 at a time in hot oil until they turn golden brown all over. Drain with kitchen paper and transfer to a serving dish and keep warm for 30 minutes. Serve with a dipping sauce.


Tips :  You can make these in advance and refrigerate it. To thaw, leave them to stand in a warm place for 1 hour before frying.


Enjoy lovelies..

Friday, 20 September 2013

Beautiful Sunset

Me n Little Abraham over the sunset ..its just beauty..as little boy were wondering what was it..when he saw the sunset breaking through his room..
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Wednesday, 18 September 2013

Beetroot Bread

Bread- Real Bread, that is, needs only four ingredients : flour, yeast, water & salt. To make a great bread always needs a great flour. As we'll know there is few types of flours; white strong bread flour,  fine whole wheat flour, strong whole wheat flour, rye flour, rice flour etc..





When you making your own bread, always used strong white bread flour instead of all purpose flour because it gives you a better textured-loaf.

Beetroot Bread

This delicious healthy Beetroot Bread is nice to eat by itself or turn into delicious sandwiches.


230*c/450*f/Gas 8
3 1/2 cup strong white bread flour
2 tsp fine salt
3 tsp fresh yeast or 2 tsp dry yeast
10 1/2 fl oz water
5 tsp olive oil
1/2 cup beetroot, grated
2x400 g loaf tins or 800g loaf tin
a little flour for dusting or egg wash
a handful of ice cubes or cold water for steaming the oven


method :

1. First combine the flour, salt and beetroot. You can do this either in a bowl or on a clean kitchen surface. Then make a well in the centre.

2. Crumble up the yeast and add it to the water, stirring it in that it dissolves. Pour the yeasted water into the well along with the oil. Next start incorporating the flour. You can use your hands, a spatula, or a fork. The dough will begin to come together into a ball. At this point, turn it out on a clean kitchen surface. 

3. Knead it until the dough becomes stronger and flexible. If the dough its firm and tight you can add a little water. Knead until it become elastic and no longer sticky. 

4. Place the dough in a lightly oiled bowl and cover the bowl with a damp cloth. Leave warm for about 60-90 minutes.

5. Once your dough has reach the optimum stage of proving, simply turn the dough out on to a clean kitchen surface and punch it down and fold the outside edges into the middle.

6. Add your dough into your loaf tin and bake for about 35-45 minutes. 


Tips on how to store your bread : CLICK HERE





Yakitori

Yakitori, grilled chicken, is commonly a Japanese type of skewered chicken. Its really easy to prepare and

totally delicious, the taste of sweet & sour...its just awesome!

You can have this as snack or with steam rice :) your way of enjoying this delicious Yakitori.

1/2 cup reduced-salt soy sauce
1/4 cup chicken stock
1/4 cup mirin
1/4 cup caster sugar
1kg chicken thigh fillets, trimmed, cut into 3cm pieces
8 green onions, trimmed, cut into 4cm lengths
steamed rice, to serve
You'll need 12 bamboo skewers

method :

1.Soak skewers in cold water for 15 minutes. Drain.
2.Meanwhile, combine soy sauce, stock, mirin and sugar in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has reduced and thickened slightly. Allow to cool completely.
3.Thread chicken and onions onto skewers. Place onto a plate. Brush with sauce.
4.Preheat grill on medium-high heat until hot. Grill skewers, basting with sauce, for 6 to 8 minutes or until cooked through. Serve with rice.

Tuesday, 10 September 2013

Ravioli with cheese & sausage filling



Ravioli? to be honest I never made this before. Always thought Ravioli is not any easy pasta to deal with, consume more time. But not at all, its really easy and simple way to prepare this filling pasta. Its soft, tender, delicious filling.


As we'll know that Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce.

When I posted this photo on my personal Facebook, my friends was impressed and one of them said he always store-bought it. But the best part is I never seen one in store..that's the reason I made it. haha..

Fresh Pasta Dough for Ravioli

ingredients

1 1/2 cups all-purpose flour
2 eggs
1/4 teaspoon salt
1 - 2 tablespoons water (optional)
1 egg, lightly beaten
1 tablespoon water

directions
1. In a food processor, combine flour, 2 eggs, and salt. Cover and process until well mixed. If necessary, with processor running, add 1 to 2 tablespoons water through feed tube until mixture forms a dough. Remove dough and shape into a ball.* On a lightly floured surface, knead dough about 1 minute or until smooth. Wrap dough in plastic wrap and let stand for 30 minutes.

2. Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-inch square. (If using a pasta machine, pass each portion through machine according to the manufacturer's directions until dough is 1/16 inch thick.)

3. To shape ravioli, in a small bowl, combine 1 egg and 1 tablespoon water; set aside. Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.


4. To cook ravioli, in a Dutch oven, bring a large amount of salted water to boiling. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.





Filling :

3 chicken sausage, diced
1 cup cream cheese
1/2 cup fresh milk
3 tbsp pepper ( can put more if you prefer)


1. Add in the cheese & milk into a medium heat pan slowly stir it. As you see the cheese melt, Add in the sausage.

2. Combine the sausage with cheese together until all mix together. Lastly, sprinkle in the pepper. Stir for 2 minutes and turn it off.






Sauce :

7 medium tomatoes, seeded and diced
 1/4 cup chopped fresh basil
 1 large onion, minced
 3 cloves garlic, minced
 1/2 cup olive oil
 salt and pepper to taste

Directions

In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat until thick.



Happy cooking!! 

Friday, 6 September 2013

Easy Flatbread


 I make these great flatbreads all the time. It’s the easiest bread I have ever made. There's no yeast needed & doesn't make much time - if you don't believe me give yourself a try. Its perfect for snack with salsa but also delicious to serve curry on the side or grilled meats.
You also can make your own pesto and dip it. Yum!



Ingredients

• 500g self-raising flour, plus a little extra for dusting
• 1 tablespoon sea salt
• 1 tablespoon baking powder
• 500g natural yoghurt

method :

• Put all of the flatbread ingredients into your food processor and pulse until you have a dough 
• If the dough’s a little wet still, you may need to add another sprinkling of flour
• Tip the dough out onto your work surface and dust with a little flour 
• Knead the dough for a minute or so to bring it together
• Divide the dough into about 12 equal-sized pieces
• Dust a rolling pin with flour then roll the pieces of dough out into side-plate-sized rounds • Stack them between small sheets of greaseproof paper next to the hob ready to cook
• Put a griddle pan on a high heat to get nice and hot 
• Once it’s really hot, cook each flatbread for a couple of minutes per side, until slightly puffy and lightly charred – you’ll need to do this in batches.





Wednesday, 4 September 2013

Saucy Chicken Sandwich

delicious juicy sandwiches you can prepare. Beside the normal boring simple sandwich, you can always play with your ingredients to make it more tempting, juicy and definitely yummy!


Ingredients :

4 chicken breast - medium size

1/2 bunch of spinach

5 tbsp tomato puree or fresh tomatoes

6 cloves garlic, mince

1 onion - medium  chopped

2 tsp pepper - more as you like

1/2 tsp salt





1. prepare all the ingredients : chopped onion, mince the garlic.

2. Heat the oil in a wok , add in the onion & garlic, stir until its light brown. Cut the chicken to half and add in the wok, stir all together for about 5 minutes.

3. Next, add in the spinach and tomato puree together and combine all together until well mix. Cook for about 4 minutes.

4. Once, everything is well combined. Add the pepper and salt, give it another few more minutes or until the chicken is cook. Take the chicken out on the board slowly cut it to slices while it hot. 

5. Put the chicken on top of the loaf & pour the sauce on it as well. Serve hot with potato wedges or chips. 


Monday, 2 September 2013

Thai - Food


Thai food  prepared dishes with strong aromatic components. Thai meals typically consist of a single dish if eating alone, or rice with many complementary dishes served. It just amazing, because I loved the colour, fragrant, taste its just fantastic! It always taste a bit spicy, sour, sweet or bitter! Oh YUM! Its just so so delicious..Thai cuisine is one of my favourite!



Yesterday, I cooked Thai Red Curry Chicken, Coconut Rice & Stir Fry Eggplant. Wow, the taste is just so perfect you can eat and continually eat. Today I will share Stir Fry Eggplants, the rest will be post on the next post. :)





This simple Eggplant recipe is great and flavorful. You can taste the sweet and the sour in this eggplant recipe. 

1/2 cooking onion 
6 cloves garlic, minced
1-5 red chillies 
2  large eggplants
1/4 cup water for stir-fry
2-3 Tbsp. oil for stir-fry
roughly 1/2 cup fresh basil
2 Tbsp. soy sauce

SAUCE:
1 Tbsp. fish sauce OR 1+1/2 Tbsp. soy sauce
2 Tbsp. oyster sauce 
1 tsp. brown sugar

1. First, prepare sauce by mixing together all sauce ingredients except cornstarch. Prepare the cornstarch and water mixture in a separate cup or bowl. Set both aside.
2.Chop the eggplant up into bite-size pieces.
3.Place 2-3 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, chilli, and eggplant. Reserve the rest of the garlic for later.
4.Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.
5.Add 2 Tbsp. soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup).
6.When the eggplant is soft, add the rest of the garlic plus the sauce. Stir fry to incorporate.
7.Lastly, stir well so that the sauce thickens. Remove from heat.
8.Taste test the eggplant for salt. If not salty enough, add a little more fish sauce. If too salty, add 1 Tbsp. lime juice (or substitute 1 Tbsp. lemon juice).
9.Now add 3/4 of the fresh basil, stirring briefly to incorporate.
sprinkle the rest of the basil over top.