Saturday, 5 December 2009

Banana Sour Cream Cake

Muna's Banana Sour Cream Cake

1/2 cups butter
1 cup sugar
3 eggs
1 cup mashed bananas (from 3 over ripe bananas)
1 tsp vanilla extract
1cup sour cream
juice from 1/2 lemon and zest
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
2 cups flour

In bowl, cream butter with sugar. Beat in eggs one at a time
Add mashed bananas, vanilla and sour cream, lemon juice and zest.
Sift together flour, baking powder, soda, cinnamon and salt. Fold into the creamed mixture, stirring just to blend.

Bake at 180 C for 40 - 45 minutes or until cake is nicely browned.
Cool in pan on rack for 10 minutes.

Wednesday, 11 November 2009

Chicken and Mushroom Mollie

Chicken and Mushroom Mollie 

250g chicken breast, cut into chunks 
1 teaspoon turmeric powder 
1 lime, juiced 

For the sauce: 
A little vegetable oil, for frying 
2 green chillies, seeded 
1 inch piece ginger, peeled and thinly sliced 
5 or 6 cloves garlic, peeled and crushed (do not chop, crushing gives the curry better flavor) 
1/2 medium white onion, thinly sliced 
2 to 3 Indian bay leaves 
1/2 teaspoon turmeric powder 
200 ml coconut milk 
10 large white mushrooms, quartered 
8 cherry tomatoes 

Place the chicken in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 1 to 2 hours. 

Heat the oil in a deep saucepan. 

Add the chillies, ginger, garlic, onion, and bay leaves to the oil. The bay leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. 
Stir lightly until onions are transparent. 
Add 1/2 teaspoon of turmeric powder, and stir. 
Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. 

Add the chicken and a pinch of salt. Bring to the boil, reduce heat, and simmer for 20 minutes. 

Add the mushroom, tomatoes and thick coconut milk. Season to taste. 
Simmer gently for additional 10 minutes until cooked. 

Serve with boiled or steamed white rice. 

Thursday, 5 November 2009

Beef Samosas

Beef Samosas

1 clove garlic, finely chopped
1 teaspoon finely chopped fresh ginger
2 red onions, chopped
2 potatoes, diced
1 teaspoon curry powder
250 gm minced beef
1/2 cup water
1 teaspoon garam masala
chopped coriander leaves
salt and pepper, to season
oil for frying

225 gm plain flour
1 teaspoon salt
3 tablespoon oil
100ml hot water
oil for deep frying

To make the filling; heat a little oil in a saucepan and fry garlic, ginger and onion until soft.
Add curry powder.
Add minced beef or lamb and fry over a high heat, stirring constantly until meat turns brown. Add in the potatoes. Turn heat down and add water.
Cover pan and cook until meat is tender and all the liquid has been absorbed.
When cooked, turn off the heat and sprinkle with garam masala and chopped coriander. Allow to cool.

To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
Divide into 12 balls. Roll each ball into a round of about 6" across. Cut in half.
Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 1.5 tsp of the filling and seal the top with a little water.
Make all the samosas in the same way.

Heat the oil in a wok over medium heat. Put as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with chutney. 

Friday, 25 September 2009

Chocolate Brownies

Chocolate Brownies 

A recipe from Hershey's 

8 oz butter, melted 
1 cup sugar 
1 teaspoon vanilla extract 
2 eggs 
1/2 cup flour 
1/3 cup cocoa 
1/4 teaspoon baking powder 
1/4 teaspoon salt 

Heat oven to 180 C. Grease 9-inch square baking pan. 

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly in prepared pan. 

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. 

Friday, 18 September 2009

Minced Chicken Roulade

Minced Chicken Roulade 

500g minced chicken 
1 tsp thyme 
salt and pepper 

for the filling; 
1/2 cup each chopped red and yellow pepper 
1 cup sliced chestnut mushroom 
1 onion . chopped 
2 cloves garlic, minced 
1/2 cup chicken broth 
salt and pepper, to taste 
a little vegetable oil 

1 cup shredded Jarlsberg cheese 


Saturday, 5 September 2009

Soto Ayam Madura

Soto Ayam Madura 

Indonesian-styled Clear Chicken Soup 

2 skinless chicken breast 
1 liter water 
2 stalks fresh lemongrass, crushed 
6 to 8 fresh kaffir lime leaves 
1 tsp salt 

Spice Paste 
1 1/2 tsp white peppercorns 
2 tbsp coriander seeds 
1 tsp cumin seeds 
6 shallots, chopped 
3 cloves garlic, chopped 
5 candlenuts, optional 
1 small knob turmeric, peeled and chopped ( I used 1 1/2 tsps ground turmeric) 
1 small piece of galangal 
1 small knob of ginger, peeled and chopped 

1 tbsp oil 
Cellophane noodles, soaked in boiling water for ten minutes or so until softened; drained and cut in half. 
1 tbsp lime juice 

finely sliced round cabbage 
bean sprouts 
boiled eggs 
fresh coriander, removed stalks and chopped 
sambal oelek 
thick sweet soy sauce 
fried shallots 
belinjau crisps 

Prepare the broth by covering the chicken with the water. Add the lemongrass and kaffir lime leaves. Bring to a boil, then lower to a moderate simmer and cook for about 20 minutes, skimming foam from the surface every ten minutes or so as needed to get a clear broth. 
Remove chicken from broth and allow to cool. Tear into shreds and set aside. 

Processed all the ingredients for the spice paste in a blender. 

Heat the oil in a two quart saucepan and fry the spice paste over medium-low heat for about five minutes, until the paste begins to separate from the oil. Ladle a little of the broth into the pan with the spice paste. Stir and add this back to the pot of broth, along with the shredded chicken and lime juice. 

To serve, put cellophane noodles into individual bowls along with the garnishes. Ladle in hot soup in the bowls. 
You may serve the soup with rice cake or lontong, but I chose to serve it with some boiled potatoes, instead. 

Friday, 26 June 2009

Beef Samosas


Beef Samosas 

2 large potatoes, peeled 
1 cup peas, drained 
2 tablespoons oil for frying 
1/2 teaspoon cumin seeds 
1 bay leaf, crushed 
2 large onions, finely chopped 
1 pound ground beef 
4 cloves garlic, crushed 
1 tablespoon minced fresh ginger root 
1/2 teaspoon ground black pepper 
1 1/2 teaspoon salt 
1 teaspoon ground cumin 
1 teaspoon ground coriander 
1 teaspoon ground turmeric 
1 teaspoon chili powder 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground cardamom 
2 tablespoons chopped fresh cilantro 
2 tablespoons chopped green chillie 
oil for deep frying 
1 frozen puff pastry dough, cut into squares 

Bring a medium saucepan of lightly salted water to a boil. Add in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside. 

In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. 

Remove from heat and chill in the refrigerator for 1 hour, or until cool. Heat oil in a large, heavy saucepan over high heat. Mix cilantro and green chillie into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each puff pastry squares. Fold sheets, pressing edges together with moistened fingers. 
Bake in 180C oven for about 25 minutes. 

Fresh Coriander Chutney

Fresh Coriander Chutney 

2 bunches of fresh Coriander, finely chopped 
300ml natural Yogurt 
180 g desiccated Coconut, soaked in water (optional) 
6-8 whole green chillies 
juice of 2 Lemons 

Place the coriander, coconut, yoghurt, chillies, garlic, salt, sugar and lemon juice in a food processor. 
Blend to a paste. Taste and adjust the flavouring as required, adding more lemon juice, sugar or salt if needed. 

Serve as a dipping sauce. 


Friday, 29 May 2009

Grilled Lamb with Couscous and Cucumber Yoghurt Salad

Grilled Lamb Kebab 

600 g lamb shoulder, trimmed boned, cut into 1-inch pieces 
2 large garlic cloves, crushed 
1 tablespoon fresh rosemary leaves 
1 teaspoon fresh thyme leaves 
1 teaspoon cumin powder 
1 teaspoon black pepper 
Pinch cayenne pepper 
Coarse sea salt 
2 tablespoons extra-virgin olive oil 
juice from 1/2 lemon 
6 metal skewers 

Prepare barbecue (medium-high heat) or preheat broiler. 

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, cumin, black pepper and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste and lemon juice on the lamb and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the lamb to come to room temperature. 

Thread lamb on skewers, leaving 1/2-inch space between each piece. 
Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve. 

Fruity Couscous 

2 cups couscous 
3 cups boiling hot chicken broth 
sun-blushed tomatoes, finely chopped 
dried apricot, chopped 
dried cranberries, chopped 
black olives, pitted and sliced 
fresh coriander, finely chopped 
2 tbsp extra-virgin olive oil 

Put couscous and apricots, cranberries, tomatoes and olives in a large bowl. Stir 2 tablespoons olive oil into the boiling broth, pour over the couscous and set aside for 5 minutes. Fluff up the grains with a fork, stir in a handful chopped fresh coriander leaves and season. 

Cucumber Dill Yoghurt Salad 

1 cucumber, quartered, remove seeds and sliced 
2 tbsp chopped fresh dill 
1/2 cup yoghurt 
1 tbsp lemon juice 
salt and pepper 

Stir some more chopped fresh dill leaves and lemon juice into yogurt and season. 


Tuesday, 5 May 2009

Salmon with Soba and Shiitake Mushroom

Salmon with Soba and Shiitake Mushroom 

10 dried shiitake mushrooms 
3 cups stock, fish stock or vegetable stock 
Soy sauce to taste 
300g frozen peas 
Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or canola oil 
Salmon fillet without skin, trimmed of fat and cut in four equal pieces 
1 bunch scallions, thinly sliced 

Season salmon pieces with salt and black pepper. Fry in a shallow pan until lightly brown on all sides. Set aside. 

Place the dried mushrooms in a large bowl. Bring the stock to a simmer, and pour over the mushrooms. Let it sit for 30 minutes. Drain through a strainer set over a bowl, and squeeze the mushrooms over the strainer. Slice the mushroom caps, discarding the hard stems. Set aside. 

Return the stock to the saucepan, and bring to a simmer. Taste and adjust seasoning, adding soy sauce or salt as desired. Add the sliced mushrooms and peas, and simmer for five minutes. 

Add scallions to the simmering stock. Cover and turn off the heat. 

Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to evenly distribute the peas, mushrooms and scallions. Sprinkle on some fresh scallions, and serve. 

Sunday, 3 May 2009

Moist Date Cake

Moist Date Cake 

500g dates 
1 cup boiling water 
1/2 tsp baking soda 

185g butter 
2/3 cup sugar 
3 eggs 
1 3/4 cup flour 
1 tsp baking powder 
1/2 tsp baking soda 

Combine first 3 ingredients in a bowl. Leave it to cool. Once cool, remove stone from dates (if any) and pulverize the dates into mush using staff mixer or a blender. 

Cream butter and sugar until light and fluffy. 
Beat in eggs one at a time, until combined. Add in the dates mixture. 
Lastly, add in the sifted dry ingredients. 

Spread into prepared pan and bake in moderate oven for 40 minutes. 

Monday, 20 April 2009

Pear Torte

Pear Torte 

1 cup flour 
1/4 tsp salt 
1 tsp baking powder 
8 tbs unsalted butter, room temp 
3/4 cup sugar 
2 eggs 
1 tsp vanilla extract 

1 ripe pear, rinsed, cored, thinly sliced 
2 tsp fresh lemon juice 
1 tsp light brown sugar 
1 tsp cinnamon powder 

Preheat oven to 180C. Lightly butter and flour an 8-inch cake pan; pour out any excess flour. 

In a small bowl, whisk together the flour, salt, and baking powder and set aside. 

In another bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Beat until smooth. Blend in the vanilla. Add the dry ingredients and mix to form a smooth thick batter. Spread the batter evenly in the prepared cake pan. 

Toss the fruit with the lemon juice and sugar. Arrange the topping decoratively over the batter, using just enough fruit to cover the batter in a single overlapping layer. Sprinkle with the sugar and spice, and bake in the middle of the oven until lightly browned around the edges and just set in the middle, 30-35 minutes.