Hello! I apologize for not posting anything in the past week. Got a bit busy with work, but I cooked several dished that I’m going to post this week, so stay tuned :)
Today’s dish was the MOST DELICOUS fish I’ve ever tasted. Pretty easy to make and it cooks very fast.
I’ll walk you through the pictures now.
You need the following:
Red chili flakes
Galangal roots or Ginger
Lemon Grass – chop the dry white tip and throw it. then cut about 10 cm.. this is the edible part.
Salt and Pepper
Clean the fish properly (scales, gut and gills removed)
stuff the fish’s tummy with the mixture and place some on top with slices of onion and lemon. make sure you stuff the gills as well. I added lemon grass in the tummy for extra flavor Continue reading →
In the picture above: My first Long rise – no yeast bread :)
I’m cooking again. The flu is almost gone.
Here’s what I did:
After the first milk fermentation, I removed the kefir grains from the milk and left the milk on the counter for a whole day. I mixed 2 cups of kefir with 2 cups of flour and covered it with a damp towel for 2 days, mixing it once a day. On day 2, I took it out, mixed it with 1.5 cups of flour, 1 tsp of salt, 2/3 tbs of chili oil, 3 tbs olives, 1 tsp baking soda, 1 tbs sugar.
Once it’s fully incorporated and no longer liquidy (but not too dry either), I covered it again with a damp towel and left it to rest and rise for about an hour.
One hour later, cut the dough in half (mine was 2/3 and 1/3) and shape the dough to make a bread loaf. Put them on a well oiled tray or loaf tin and leave the dough to rest for 4-5 hours in a warm place. It will double in size.
Once its doubled in size, bake them for 30 minutes (175 C or 350 F).
The result was a hard crust loaf with soft fluffy insides.. DELICIOUS!
Some say egg rolls, some say spring rolls. Based on research, rice based sheets are called spring rolls and the flour based sheets that I’m using for this recipe are called egg rolls. I used Americana’s spring roll sheets… it’s flour based so I’m confused heh.. let’s just say it’s a roll and leave it at that :)
OK, let’s start!
those egg rolls are sauteed with less than 1 tbs of olive oil and the rest of the ingredients are fat free, then its brushed with olive oil and baked in the oven until it’s crispy and delicious. To retain some of the moisture, we are serving them with two different types of sauces.
12 Crab sticks
1 TBS light mayo (optional, its 10 calories per tbs and doesn’t contain any trans fat)
I cannot believe how much time it took me to finish this dish! all you got to do is put the meat in a skillet, mix it up with spices and herbs, boil potatoes, mash them and place them on top of the meat and you’re done :) easy and delicious.
It took me a whole week to finish this pie. I placed the meat in the fridge for two days. Day 3, I cooked the meat. Day 5, I boiled the potatoes. Day 6, put the meat back on the heat to add what’s missing. Today is day 7, I’ll finally eat the pie for dinner :)
I believe I redefined the term slow cooking ;)
Today’s dish is very easy, all kids adore it. I’ll leave gordon ramsey to explain how its done :), followed the same recipe with different ratios. I didn’t add as much olive oil as he did and added less stock and ofcourse no red wine. the rosemary really did make a difference.
tip: if you find the mashed potatoes a bit dry, add skimmed milk to the mixture. you decide whether you want more meat or more potato in the dish.
Vol Au Vent shells.. I’ve had those shells for more than 2 months. everytime I think about using them I return them back again to the freezer and try something else. I was talking to my friend and she told me that she’s coming now and she wants tea and something nice and sweet. so I decided to give them a try.
its a puff pastry hexagonal peice that’s hollowed in the middle. When its baked, the whole thing puffs up leaving a hollow space in the middle for you to stuff it with any sweet or savoury filling you want. I made tiny pie like desserts with them. Turned out just perfect! loved them even more the next time when all the sauce got absorbed by the puff pastry.
alright, so I just opened the fridge and started assembling what might go along together, building the taste as we go.
after going through tons of recipe options, I chose Mloukhiya souffle for today’s dish.
Things I would change: the original spinach souffle doesn’t have cheese. I believe cheese will be a great added value. A mixture of cheddar cheese and Parmesan in the bechamel phase. + we need at least 1.5 TBS of salt for this recipe and I’d cut the quantity to half since it made 4 souffle’s.
1 pack of frozen mloukhiya or spinach. it was 400 grams.
Salt as per your preference. I’d go for 1 TBS
1 maggie cube and cayenne pepper.
1.5 cups of milk
1/3 cup of flour
half a stick of butter
1 cup of cheddar cheese
Parmesan, as much as you want
6 eggs, separated egg whites from egg yolks.
drop the frozen pack with the onion in a hot pot and let it melt and simmer with the maggie cube.
while the mloukhiya is melting and cooking on its own, melt the butter, mix it with the flour until its smooth then add the milk, salt and cayenne pepper and mix it until its thick, add more milk if its too dry, and add the cheese.. mix till everything is combine together then remove it from direct heat. again, don’t let it be too dry.
slightly mix the egg yolks together. take about 3 tbs if the above mixture and mix it really quick. this was the egg yolks won’t crumble when we add it to the hot bechamel cheesy sauce. then add the egg yolks to the bechamel and mix it, it will be gooey. drop the spinach on top of everything and continue stirring until all ingredients are combined together.
in a mixer, mix the egg whites until they’re fluffy and forms peaks. fold in the egg whites gradually with the mixture then drop them in ramekins and put them in the oven for 40 minutes or until they’re ready to be eaten. heat: 175
that would be it :), I’m not a fan of souffles but I did it anyways just for the fun of it. souffles in my dictionary only fits if its made of 70% dark chocolate… yumm!
This recipe is very easy to make, there are 2 key ingredients to have a great loaf. i’ll talk about them in the recipe directions.
Resting the dough
Proofing the yeast.
1/3 cup of sugar
1 cup of water
3/4 TBS of active yeast
3 cups of flour
a pinch of salt
1/8 cup of vegetable oil
in a large bowl, mix the sugar with a cup of warm water. add the yeast and stirr until its desolved. leave it for 10 minutes. the yeast should start foaming. if it doesn’t foam then discard the yeast and buy another one. this step is called yeast proofing. water has to be warm otherwise the yeast won’t proof.
add salt and oil to the mixture and gradually add the flour and keep mixing until it forms a ball. the dough will be so soft at this stage :), I fell in love with it!
take the dough out of the bowl, knead it for a minute or so, push the dough away then fold it and bring it towards you, then rotate and repeat the same motion. form a ball and place it in a greased bowl, cover it in a damp towel and leave it for an hour in a warm place (the oven would be a great place. just don’t open it at this stage :p)
after an hour, the dough should be doubled in size. punch it it the middle and in a lightly floured surface, start kneading it again.
form a nice looking loaf and place it in a greased 9×5 tin. let it rest for about half an hour to an hour. the dough will rise again at this stage.
Bake the dough for 30-35 minutes in a 175 degree oven. mine took 35 minutes and formed a great hard crust.
Note: If you want to make an ordinary white loaf then cut the sugar in half or use about 1 TSB of sugar.