Sunday, 31 October 2010

Spinach and Tomato Frittata

Spinach and Tomato Frittata 

6 eggs 
1/2 cup grated Parmesan cheese 
1/2 teaspoon dried basil leaves 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1/8 teaspoon nutmeg 
Fresh spinach, roughly chopped 
5 cherry tomatoes, quartered 

Beat eggs in a bowl. 
Add the parmesan cheese, basil, salt, pepper and nutmeg; mix well. Set aside. 
Lighly oil a skillet with olive oil. Heat over medium heat until hot. 
Add spinach; cover and cook 2 to 3 minutes or until spinach is slightly wilted, stirring once or twice. Watch carefully to prevent burning. Spread the tomato slices evenly in the skillet over the spinach. Pour egg mixture over top. 
Cover and cook over low heat for 12 to 15 minutes or until eggs are set. 
Cut into wedges and serve warm. 

Wednesday, 6 October 2010

Tagliata di Manzo con funghi porcini

Tagliata di Manzo 

con funghi porcini 

1/3 cup olive oil 
12 whole garlic cloves, peeled 
2 sprigs rosemary 
2 large fresh porcini, sliced 
1 small red pepper, sliced 
2" thick boneless steak - rib eye or strip 

Put oil and garlic in a pan over med-high heat. Add in mushroom and pepper. Stir a little until garlic is pale gold and vegetables are softened. Turn off heat, add rosemary. 
Put a cast iron (or other heavy) skillet on stove at high heat. When hot, add steak. It should sizzle and smoke quickly. Turn it over and sprinkle the dark brown side with salt and give the other side 2-3 minutes. Sprinkle more salt. 
Put on cutting board and cut slices ½ “ thick. The meat will be very rare. 
Turn up heat to medium under garlic pan. As it is getting hot, put in the meat slices along with any juices and cook for a minute. Sprinkle ground pepper and a little more salt. Serve on a warm platter with olive oil poured over (leave out garlic and rosemary). 

Wednesday, 25 August 2010

Simple White Bread

Simple White Bread 

500 ml warm water 
140 g white sugar 
42 g fresh yeast 
9 g salt 
100 ml olive oil 
1 kg flour 

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. 

Mix salt and oil into the yeast. 

Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. 

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. 

Punch dough down. Knead for a few minutes, and divide into 6. Shape into balls, and place into well oiled baking pan. 

Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 
Bake at 175 C for 30 minutes. 

Monday, 16 August 2010

Minang-style Chicken Curry

Minang-style Chicken Curry 
recipe from CikMat Gebu 

1 kg boneless chicken breast 

20 pcs dried chillies, reconstituted in hot water. 
3 red onions 
8 shallots 
5 garlic cloves 
2 cm fresh ginger 
2 cm fresh turmeric 

5 cm galangal, bruised 
2 lemongrass, bruised 
200 ml coconut milk 
1 cube chicken stock 
1 tbsp tamarind paste 
brown sugar 

Heat the oil in a sauté pan large enough to take the chicken pieces in a single layer. Add the bruised lemongrass and saute until aromatic. 
For the sauce, place the onion, shallots, garlic, ginger, chillies and turmeric into a food processor and blend until a smooth paste is formed. Add a splash of oil if the paste is too dry. 

Add the paste and fry over medium heat for 5 minutes until until it becomes fragrant, being careful not to burn it. 
Add the chicken pieces to the pan. Cook for 5 minutes, stirring and turning to coat with the spices. Add the coconut milk, tamarind paste, brown sugar and salt to taste. Bring slowly to the boil. Reduce the heat and simmer until reduced in volume by half. 

Saturday, 14 August 2010

Teriyaki Salmon

Teriyaki Salmon 

3 x 180g salmon 
1/2 C japanese shoyu 
1 tsp oil sesame oil 
2 tbsp malt vinegar 
1 tbsp brown sugar 
2 cloves garlic, chopped 
1 tbsp Worcestershire sauce 
toasted sesame seeds and chopped spring onions, for garnishing. 

Marinate salmon with rest of the ingredients for at least 4 hours before pan frying in a little oil. 

Thursday, 29 July 2010

Tandoori Chicken in Tomato Gravy

Tandoori Chicken in Spicy Tomato Gravy 

3 large boneless, skinless chicken breast 
1 tablespoon tandoori marinade spice 

Spicy Tomato Gravy: 
1 tablespoons butter 
1 shallot, chopped 
1 teaspoon minced garlic 
1 teaspoon grated ginger 
1 teaspoon chili powder 
1 teaspoon ground turmeric 
1 teaspoon ground coriander 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground cumin 
1/2 can diced tomatoes, drained 
1/2 cup chicken broth 
brown sugar 
2 tablespoons sour cream 

Slash chicken breast in several places. Marinate chicken with tandoori spice in refrigerator for at least 6 hours or overnight. 

Preheat oven to 180C. 
Place chicken breasts in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through. 
Do not overbake the chicken, or it will be dry. 

While chicken is baking, make sauce. 
Melt butter in a large pot over medium heat. 
Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add ginger, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add drained tomatoes, broth, brown sugar and salt. 
Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat. Stir in sour cream. 
Pour over baked tandoori . Serve over hot basmati rice. 

Wednesday, 28 July 2010

Simple Dry Potato Curry

Simple Dry Potato Curry 

10 new potatoes 

1 tablespoon vegetable oil 
1 shallot; finely sliced 
2 cloves garlic. minced 
1 small knob of ginger; grated 
1 teaspoon ground turmeric 
1/2 teaspoon cayenne powder 
1 teaspoon ground cumin 
1 teaspoon ground coriander 

Cut Potatoes into 3/4 inch chunks. Boil potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. 

Heat oil in a large saucepan, add shallots. Fry for about 5 minutes until soft but not brown. Stir in garlic and ginger. 
Add cooked potatoes, turmeric, cayenne, coriander and cumin. 
Add a little water and stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are tender. 

Tuesday, 27 July 2010

Streusel-topped Blueberry Cake

Streusel-topped Blueberry Cake

120g butter, softened 

1 1/2 cups sugar 

2 eggs 
2 teaspoons vanilla extract 
3 1/2 cups all-purpose flour 
2 tablespoons baking powder 
1 teaspoon salt 
1 3/4 cups milk 
3 cups fresh or frozen blueberries 

1/3 cup sugar 
1/2 teaspoon ground cinnamon 
50g cold butter 

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. 
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack. 

Saturday, 24 July 2010

Sponge Cake with Rhubarb Swirl Cream

Rachel Allen's Sponge Cake with Rhubarb Swirl Cream 

125g butter, softened 
175g caster sugar 
3 eggs 
175g flour 
1 tsp baking powder 
1 tbsp milk 
Icing sugar, for dusting 

For the Rhubarb Cream: 
100g rhubarb, trimmed and sliced 
50g sugar 
4 tbsp water 
75ml whipping cream 

Preheat the oven to 180°C. Grease and flour the sides of two 18cm (7in) cake tins, and line the bases with discs of greaseproof paper. 

Cream butter and sugar until light and fluffy. Add the eggs one by one, beating well all the time. Sieve the flour and baking powder, and stir in gently, then stir in the milk until just combined. 

Divide the mixture between the two tins, hollowing it slightly in the centre, so that it will be flat on top when cooked. Bake for 20-25 minutes. Turn out onto a wire rack and allow it to cool. 

Meanwhile, place the sliced rhubarb, sugar and water in a saucepan, cover and cook over a gentle heat for about 10 minutes, until the rhubarb is soft. Take off the lid and boil while stirring until it is thick. Pour into a bowl and allow to cool. Whip the cream until it forms soft peaks, then fold in the rhubarb. Sandwich the cakes with the rhubarb cream and sprinkle with sieved icing or caster sugar. 


Tuesday, 20 July 2010

Egg Briyani

Egg Briyani 

1tbsp ghee 
8 eggs (hard boiled) 
1 large onion (finely chopped) 
2 cloves garlic (minced) 
2 bay leaves 
1 cinnamon stick 
1 black cardamom 
4 green cardamom pods 
1/2 tsp turmeric powder 
1 tsp chili powder 
2 tsp ground cumin 
2 cups Basmati (long grain) Rice 
21/2 cups water 

Heat ghee in a deep pot and fry onions and garlic together with bay leaves, cinnamon and cardamoms, until fragrant. 
Make small cuts around the eggs and add them to the pot. 
Stir in turmeric, chili powder and cumin and fry for about 5 minutes. 
Add pre-soaked rice and stir slowly and carefully for 2 minutes. 
Pour in water and salt to taste, and cook over a moderate heat until the rice is tender and water is absorbed. 

Wednesday, 14 July 2010

Banana Nutella Muffins

Banana Nutella Muffins 

2 very ripe canary bananas 
2 oz butter, softened 
1/4 cup sugar 
1 egg 
1/4 cup milk 
1 tsp vanilla extract 
1 cup flour 
1 tsp baking powder 
pinch of salt 

Preheat oven to 175ºC. 
Cream butter and sugar until light and fluffy. Add egg, beating well. 
Pour in mashed bananas, milk and vanilla and blend well. 
Combine flour, baking powder and salt in a small bowl. 
Stir flour mixture into banana mixture until dry ingredients are just mixed in. 
Using a tablespoon, drop enough batter in to the muffin tins. 
Next drop in a blob of nutella with a spoon. Then, pour enough batter so that the liners are just about full. 
Bake for about 25 minutes. 

Sunday, 11 July 2010

Baked Bell Peppers

Baked Bell Peppers 
from Simply Recipe 

4 bell peppers 
5 tbsp extra-virgin olive oil 
1 onion, peeled and chopped 
1 clove of garlic, peeled and chopped 
300g minced beef 
1 1/2 cup of cooked rice 
1 cup chopped tomatoes, fresh or canned 
1 teaspoon of dried oregano 
Black pepper 

1/2 cup ketchup 
1/2 tsp of Worcestershire Sauce 
Tabasco sauce 

Cut top off peppers 1 inch from the stem end, and remove seeds. 

Preheat oven to 180C. 

Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent. Add the garlic and cook a minute more. 

Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. 

Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. 

Combine ketchup, Worcestershire sauce, Tabasco sauce in a small bowl, then spoon over filling. 

Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes. 

Friday, 9 July 2010

Simply Beefburger

Simply Beefburger 

450g minced beef (3-8% fat) 
1 tbsp olive oil 
1 egg yolk 
1 tsp paprika 
2 tsp tomato puree 
salt and pepper 

Place all the ingredients in a mixing bowl and stir to combine. Using your hands, shape into three equal-sized patties. 
Preheat the grill to hot. Cook the burgers on the grill for 15 minutes, or until cooked through, turning once. 
Top each burger with a slice of cheese towards the end of the cooking time. 
Before serving, mix together the mayonnaise and lettuce. Cut the rolls in half and toast under the grill on both sides. 
Top the bottom halves of the rolls with the lettuce and mayonnaise, followed by a slice of tomato. 

Thursday, 1 July 2010

Pesto Pasta

Tyler Florence's Pesto Pasta 

A bunch of fresh basil leaves 
2 tablespoons pine nuts 
1 garlic clove 
1/2 cup extra-virgin olive oil 
1/2 cup freshly grated Parmigiano-Reggiano 
Salt and freshly ground black pepper 
Pasta of your choice (I'm using spaghetti) 

Bring a large pot of salted water to a boil for the pasta. 
Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again. 
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper. 

Sunday, 27 June 2010

Poached Nectarine with Creme Fraiche

Poached Nectarine with Creme Fraiche 

3 nectarines 
1 cup water 
1 cup elderflower cordial 
1/3 cup sugar 
½ tsp rose water 
crème fraiche 
vanilla wafers (kammerjunkere) - optional 

Put water, elderflower cordial, sugar, and rose water into a saucepan just large enough to hold the nectarines. Bring to the boil, stirring frequently to ensure 
all the sugar dissolves. 

Reduce the heat and add 
the nectarines to the pan. Poach gently for 10-12 minutes, turning every so often, until 
they are tender when pierced with a sharp knife. Remove from the pan and allow to cool slightly before carefully peeling away 
the skins, cutting the fruit in half and removing the stones. 

Increase the heat once more and boil the poaching liquid until it has reduced by two thirds and is syrupy. Allow the syrup 
to cool, then pour it over the nectarines. Chill until you are ready to serve. 


Monday, 21 June 2010

Rhubarb Bread Butter Pudding

Rhubarb Bread Butter Pudding 

8 slices bread 
3 eggs 
3 tbsp sugar 
300ml cream 
Homemade rhubarb jam 

Preheat oven to 180C. 
Spread bread thickly with butter and rhubarb jam. 
Cut the bread into triangles and arrange them in a greased oven-proof dish. 
Whisk together cream, sugar, eggs and vanilla. 
Pour over the bread and bake for 25-30 minutes. 


Thursday, 17 June 2010

Char Kuey Teow

Char Kuey Teow 

Stir-fried flat rice noodles 

500g flat rice noodles (kuey teow) 
3 cloves garlic. minced 
3 shallots, thinly sliced 
2 tablespoons cooking oil 
300 g prawns, shelled but leave the tails intact 
150g boneless chicken breast, cubed 
150 g mussels, shelled 
150 g bean sprouts 
100 g chives, cut into 3cm lengths 
chili paste 
2 eggs 

1 tbsp light soy sauce 
1 tbsp dark soy sauce 
1 tbsp oyster sauce 
1 tbsp fish sauce 
a little sugar 
1 tablespoon chili paste 

Heat the oil in a wok or heavy-bottomed pot over high flame. 
Fry shallots until fragrant. Add the garlic and chili paste and stir fry for about 30 seconds. Add chicken stir fry until chicken is almost cooked through. 
Reduce heat to medium and stir in the rice noodles, tossing them to heat through. 
Then stir in the seasonings and stir thoroughly making sure the noodle is well coated with the seasoning. Add mussels and prawns. 
Set the noodles away from the center of the wok and pour the beaten egg into the cleared space. Let the egg cook until just set, and then stir into the noodles. 
Add the sprouts and chives and turn off the heat. Adjust seasoning and serve. 




Wednesday, 16 June 2010

Banana Cake


Recipezaar's Banana Cake 

1 1/2 cups ripe bananas, mashed, 
2 teaspoons lemon juice 
3 cups flour 
1 1/2 teaspoons baking soda 
1/4 teaspoon salt 
3/4 cup butter, softened 
2 cups sugar 
3 large eggs 
2 teaspoons vanilla 
1 1/2 cups buttermilk 

Preheat oven 180C. 
Grease and flour a 9 x 13 pan. 
In a small bowl, mix mashed banana with the lemon juice; set aside. 
In a medium bowl, mix flour, baking soda and salt; set aside. 
In a large bowl, cream butter and sugar until light and fluffy. 
Beat in eggs, one at a time, then stir in vanilla. 
Beat in the flour mixture alternately with the buttermilk. 
Stir in banana mixture. 
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. 

Sunday, 13 June 2010

Canadian Buttermilk Pancake

Canadian Buttermilk Pancake 

adapted from Delia Smith's recipe 

120ml buttermilk 
75 ml cold water 
150g plain flour 
½ level tsp baking powder 
pinch of salt 
3 large eggs, beaten 
about 25-50g butter 

Sieve the flour, baking powder and salt together in a bowl and make a well in the centre. 
Whisk the buttermilk and cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. 
Finally, add the eggs a little at a time until you have a smooth batter. 

Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the butter. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan. 
They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork. Give them another 45 seconds on the other side. 

Serve with lashings of pure maple syrup, scrambled eggs, sausages and beef bacon. 


Friday, 11 June 2010


Rachel Allen's Scones 

450g flour 
Pinch of salt 
20g baking powder 
25g caster sugar 
75g butter 
2 eggs 
200ml milk 

Preheat the oven to 230°C. 

Sieve the flour, salt and baking powder into a large bowl, add the caster sugar and mix. Rub in the butter and make a well in the centre. 
In another bowl, whisk the eggs and then add the milk. Pour all but 60ml of this liquid into the dry ingredients and, using one hand, mix to a soft dough, adding more liquid if necessary. 

Turn out onto a floured work surface and knead until a dough is formed. Sprinkle with flour and gently roll out until it's 2-5cm (3/4-2in) thick. Cut with a round 5cm (2in) cutter into scones. Place on a lightly floured baking tray. 

Bake in the centre of the oven for 7-10 minutes until golden brown on top. Cool on a wire rack. Serve split with butter and jam or with jam and a blob of whipped cream. 

Thursday, 10 June 2010

Victoria Sponge Cake

Victoria Sponge Cake 

knob of butter, melted 
8oz butter, softened 
8oz caster sugar 
4 large free-range eggs 
8oz self-raising flour, sifted 

For the filling 
6 tbsp strawberry jam (I’m using my homemade rhubarb jam) 
300ml double cream, lightly whipped 

Preheat the oven to 180C. 

Gently heat the knob of butter in a pan and brush two 7-inch cake tins with the melted butter. 

Line the bottom of the two cake tins with greaseproof paper. 

In a large bowl, cream together the butter and sugar until pale and creamy. Beat well to get lots of air into the mixture. 
Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles. 
Fold in the flour using a large metal spoon. 
Pour the mixture equally between the two cake tins and level off the top with a spatula. 
Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour. Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely. 
Spread the sponge with the jam and the whipped cream, then carefully sandwich together. 

Note : 
I’m using one 9-inch spring-form pan. 
When the cake is completely cool, carefully divide the cake into half using a serrated knife. 

Wednesday, 9 June 2010

Rhubarb Jam

Rhubarb Jam 

4 kg rhubarb 
3 kg granulated sugar 
Juice of 3 lemons 

Trim, wash and wipe the rhubarb and cut into 1 inch lengths. Put into a bowl, sprinkle with the sugar, cover and leave overnight to soak. 

Next day, pour into a pan, add the lemon juice, bring slowly to the boil, stirring occasionally until all the sugar has dissolved. 

Boil rapidly until the jam sets when tested and the fruit sinks to the bottom of the pan. 

Remove the scum and leave to cool slightly. Pot into warm sterilized jars and seal whilst still warm.