Posts Tagged ‘food’

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Ingredients
2 cups flour
3/4 cup sugar
2 1/2 tsp baking soda
1 tsp salt
 
2 eggs lightly beaten
1/2 cup cooking oil or melted butter
3/4 cup milk
lemon zest / orange zest ( 1 1/2 tsp )
 
1 cup fresh blueberries
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Mix the dry ingredients together. Separately, mix the liquid ingredients together. Do a well in the dry ingredients bowl and pour the liquid ingredients. Mix with a wood spoon. Fold the blueberries.
 
Bake at 350F for 35 minutes, or until golden brown.
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Bon apetit!

Hubby just got back from a week visit to Romania, the country we left with no regrets. We still have most of our family there, and hubby was somehow pushed to go back because of his father condition. I will not talk about this, the reason I started this post is because of the Orthodox Easter Romania celebrated last Sunday and the enormous, gigantic meals that are served with it.

Here is the roasted lamb that looks absolutely delicious.

And this is a modern look of the coloured eggs, which, at origin were red only. Times change 😉

Sweet Finishes

Posted: April 25, 2008 in Sweets
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Traditional Indian desserts like kulfi (an ice cream-like dish) or kheer (rice pudding) are the perfect combination to a menu. Here are some store-bought items Caludia Bianchi’s few tricks.

rice pudding This is a hearty dessert that’s super easy to make. Buy store-bought rice pudding and serve in teacup-size bowls. Sprinkle with cardamom and toasted slivered almonds.

rose-flavoured lassiA sweet drink is as good as any dessert. Mix two or three drops of rosewater into vanilla yogurt; add a splash of milk and pour over ce cubes.

mango kulfi This traditional dessert is the indian version of ice cream. Try making it with condensed milk. Stir mango purée with one can of condensed milk until easily poured. Freeze in ice cube trays; serve cubes in a glass.

spiced tea For a home version of chai tea, bring 4 to 6 cups milk, 1 cinnamon stick, 2 cardamom pods, 1 clove and a chai tea bag to a boil.Serve with sugar on the side and spiced shortbreads.

Spiced Prawn Balls

Posted: April 21, 2008 in Appetisers
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Ingredients

1 1/2 lb (750g) large raw prawns ( shells removed )

1 tablespoon oil ( I prefer sun-flower oil )

2 cloves garlic, crushed

1/2 inch ( 1 cm ) fresh ginger, chopped finely

1/4 teaspoon salt

2 teaspoons sugar

1 teaspoon cornflour

1/2 egg white

100 g sesame seeds

oil, for deep-frying

Put  the prawns in a food processor and process to a coarse purée. Transfer to a bowl and add the oil, garlic, ginger, salt, sugar and cornflour and mix well to combine.

Lightly whisk the egg white until it just stands in soft peaks, then add just enough of the egg white to the spiced prawn mixture to obtain a smooth, stiff but shapable mixture.

Divide the mixture into 24 evenly sized balls. Roll them in the sesame seeds to coat, set them on a baking tray and chill in the refrigerator for 20 minutes.

Heat the oil in a deep saucepan. Cook the balls in three batches, for about 4-5 minutes, or until they are golden brown and crispy on the outside and cooked through. Drain on crumpled paper towels. Arrange them on a serving tray and serve hot.

Ingredients

12 large, ripe but firm tomatoes

Salt

2 tbspn sugar

1/2 cup extra virgin olive oil, plus more for drizzling

1 yellow onion, chopped

1 cup rice

1 1/2 cups water

3 cloves garlic, finely chopped

1/4 cup chopped fresh flat-leaf parsley

1/4 cup fresh basil leaves, finely shredded

Freshly ground black pepper

Cut a 1/2-inch slice off the top of each tomato and reserve the caps. Using a small spoon, scoop out the pulp and juice from each tomato, leaving a shell about 1/2 inch thick. Chop the pulp and aside with the juices. Sprinkle the cavity of each tomato with a little salt and with the sugar. Set aside.

Preaheat the oven to 375F. Oil a baking dish just large enough to hold all the tomatoes in a single layer.

In a large sauté pan, heat 1/4 cup of olive oil over medium heat. Add the onion and sauté until softened, about 8 minutes. Add the rice and sautéfor 2 minutes longer. Add 1 cup of the water and simmer, uncovered, until the water is absorbed, about 10 minutes. Remove from the heat and fold in the reserved tomato pulp and juices,  the garlic, parsley, basil, and the remaining 1/4 cup olive oil. Season with salt and pepper.

Spoon the rice mixture into the tomatoes, dividing it evenly and filling each tomato about three fourth full ( the rice will expand ). Place the tomatoes in the prepared dish. Cover with the reserved tomato tops. Pour the remaining 1/2 cup water into the dish, and drizzle the tomatoes with olive oil. Cover the dish with aluminum foil.

Bake the tomatoes for about 30 minutes. Uncover the dish and continue to bake until the rice kernels are puffed and fully tender, about 30 minutes longer.

Remove from the oven and, if desired, drizzle with more olive oil, then let cool. Serve the tomatoes at room temperature.

Courtesy of Joyce G.

Bon apetit!

 

Ingredients:

1 3/4 oz. (50g) unsalted butter, cut into small pieces

2 1/2 oz. (75g) plain flour

2 eggs, lightly beaten

1 beaten egg, for glazing

8 3/4 oz. (270g) cooked and peeled prawns

4 oz. (125g) mayonnaise

1 tablespoon finely chopped fresh chives

Preheat the oven to 350F (180C) and lightly butter 2 baking trays.

To make the choux pastry place 125 ml water, the butter, and a pinch of salt in a saucepan and bring to the boil. Once the butter has melted, bring to the boil, then add all the flour and stir continuously with a wooden spoon until the mixture rolls off the side of the pan. Remove from the heat and cool until just warm.

Transfer the mixture to a medium bowl. Add the egg in 6 additions, beating well until the mixture thickens.

Spoon the choux pastry into a piping bag fitted with a small plain nozzle. Pipe out small balls of dough the size of walnuts onto the prepared baking tray, leaving a space of 1 1/2 inches (3 cm) between each ball.Lightly brush the top of each ball with the beaten egg. Bake in the oven for 30 minutes, or until golden brown. Remove from the oven and transfer to a wire rack to cool.

Roughly chop the prawns and place in a ball, then add the mayonnaise and chopped chives and mix together. Season with salt and freshly ground black pepper. Refrigerate until ready to use.

Once the choux balls have cooled, cut in half. Fill each ball with a small spoonful of the prawn mixture. Replace the tops and serve.

Bon apetit!

 

Chicken Fried Rice

Posted: April 14, 2008 in Chinese food
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Ingredients:

1/2 tbsp. sesame oil

6 shallots, peeled and cut into fourth

1 lb. (454g) cooked, cubed chicken meat

3 tbsp. soy sauce

2 carrots, diced

1 celery stalk, diced

1 yellow bell pepper, diced

1 1/2 cups fresh peas

3 1/2 oz. canned corn

3 2/3 cups cooked long-grain rice

2 large eggs, scrambled

Heat the oil in a large skillet over a medium heat. Add the shallots and cook until soft, then add the chicken and 2 tablespoons of the soy sauce and stir-fry for 5-6 minutes, only.

Stir in the carrots, celery, yellow bell pepper, peas and corn and stir-fry for another 4-5 minutes. Add the rice and stir thoroughly.

Finally, stir in the scrambled eggs and the remaining tablespoon of soy sauce. Serve immediately.

Bon apetit!