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Green Beans with Lemon-Dill Butter   
03:50pm 13/11/2004
  2 pounds fresh green beans
1 1/2 teaspoons salt -- divided
1/3 cup butter
2 cloves garlic -- minced
1/2 teaspoon fresh lemon rind -- grated
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh dill

Cook green beans and 1 teaspoon salt in boiling water to cover 2 min or till crisp-tender, drain. Melt butter in large saucepan, add garlic and saute 30 seconds. Stir in remaining salt, lemon juice, rind. Add green beans and chopped dill, tossing to coat.

Serves 8.

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Giant Sunday Pancakes   
01:54pm 22/09/2004
  3 large eggs
1/2 cup sugar
6 tablespoons (3/4 stick) butter, melted
1 1/2 cups all purpose flour
1 cup milk
1 tablespoon baking powder
1/4 teaspoon salt
butter and warm maple syrup, to serve

1. Whisk eggs, sugar and melted butter in medium bowl until blended.
2. Add flour alternately with milk in 3 additions, whisking to blend after each addition.
3. Whisk in baking powder and salt.
4. Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round*. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute.
5. Serve immediately with butter and warm maple syrup, or keep warm in a 120C/250F oven. Repeat with remaining batter.

* Alternately, make smaller pancakes if preferred.

Thanks to Epicurious for the recipe!

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S'Mores Ice Cream Pie with Warm Milk Chocolate Sauce   
05:29pm 17/09/2004
  For the crust:
Nonstick vegetable oil spray
1 1/2 cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
1 quart chocolate ice cream, slightly softened until spreadable
2 cups coarsely chopped chocolate-covered graham crackers

1 1/2 cups marshmallow creme
2 cups mini marshmallows

For the sauce:
1/2 cup whipping cream
5 ounces imported milk chocolate, finely chopped

To prepare the crust: Preheat oven to 180C/350F. Spray 9-inch-diameter metal pie pan with nonstick spray. Mix graham cracker crumbs and melted butter in bowl to blend. Transfer to prepared pie pan. Press crumb mixture onto bottom and up sides of pan. Bake until crust is set and golden, about 11 minutes. Cool completely.

To prepare the filling: Using offset spatula, spread half of softened ice cream evenly in crust. Sprinkle 1 cup chopped chocolate-covered graham crackers evenly over. Spread remaining ice cream over, covering graham crackers completely. Freeze until firm, at least 4 hours.

Drop marshmallow creme by tablespoonfuls over top of pie. Using moistened fingertips, spread in even layer, covering top of pie completely. Sprinkle mini marshmallows evenly over, pressing slightly to adhere. Cover and freeze until firm, about 4 hours.

To prepare the sauce: Bring whipping cream to boil in heavy small saucepan. Remove from heat. Add chocolate; let stand 2 minutes to soften, then whisk until melted and smooth. (Pie and sauce can be made 3 days ahead. Keep pie frozen. Cover and chill sauce; rewarm sauce over low heat just until pourable before serving.)

Preheat broiler. Cover pie crust edges with foil collar. Broil pie just until marshmallows are golden brown, watching closely to avoid burning and rotating pan to brown evenly if necessary, about 2 minutes. Transfer pie to platter and serve immediately with warm sauce.

Makes 8 servings.

Thanks to Epicurious for the recipe!

(1 cracked egg | sift flour)

Beef Stirfry   
08:16pm 12/09/2004
  1/4 cup salt reduced beef stock
8 tsp salt reduced soy sauce
1 tbsp grated fresh ginger or 1 tsp ground ginger
1 clove garlic, crushed
1/2 tsp grated orange rind
4tsp vegetable oil
1 slice toppside beef steak, trimmed and cut into strips
1 meedium red or green capsicum, cut into strips
1 cup thinly sliced carrot
1 cup thinly sliced celery
1/2 cup thinly sliced spring onions
1/2 cup thinly sliced mushrooms
2 cups fresh bean sprouts (optional)

1. In a small bowl combine stock, soy sauce, ginger, garlic, and orange rind. Mix well.
2. In a wok or large, heavy-based frying pan, heat oil over high heat. Add beef and stir-fry until no longer pink, about 3 minutes. Place beef on a plate using a slotted spoon.
3. Add capsicum, carrot, celery, spring onions and mushrooms to wok; stir-fry 2 minutes. Add stock and stir-fry until vegetables are tender-crisp, about 2 minutes.
4. Stir in beef, add bean sprouts if used, stir-fry for 2 minutes. Place on warm serving dish and serve over rice or chinese noodles.

- Experiment with different vegetables. Substitute broccoli for capsicum and use fresh or canned corn.

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Stir-fried Baby Bok Choy   
01:01pm 11/09/2004
  4 bunches baby bok choy (basically, 1 bunch per person)
2 cloves garlic, chopped
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon salt
3 tablespoons water
2 teaspoons sesame oil

Wash the bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add garlic and stir-fry briefly, for about 30 seconds. Add the bok choy, adding the stalks first, and stir-fry on high heat for a minute. Add the water, sugar, and salt. Cover the wok and simmer for a few minutes. Stir in the sesame oil and serve.

Thanks to about.com for the recipe!

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Beef Parmesan with Garlic Angel Hair Pasta   
04:11pm 29/08/2004
  1-2 beef steaks, cut into serving size pieces
1/2 onion, sliced into rings
1/2 green capsicum (bell pepper), sliced
1 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tbs. olive oil
1 jar spaghetti sauce
1/2 cup shredded mozzarella cheese
2 tsp. minced garlic
1/4 cup butter

1. Preheat oven to 180C/350F.
2. Combine bread crumbs and Parmesan cheese, and coat meat. Heat olive oil in a large frying pan, and sauté 1 teaspoon of the minced garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole dish, slightly overlapping edges. Place onion rings and capsicum on top of meat, and pour spaghetti sauce over all.
3. Bake for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
4. Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for colour.

- Prepare the meat ahead of time and refrigerate overnight: the acid in the tomato sauce will tenderise the meat even more. (Save mozzarella until the last minute if you do this).

Thanks to AllRecipes.com for the recipe!

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Chocolate Chocolate Chip Cookies   
11:18pm 31/07/2004
  1 3/4 cup flour
1/4 teaspoon baking soda
1 cup butter
1 teaspoon vanilla
1 cup sugar
2/3 cup semi-sweet chocolate chips
1/2 cup packed brown sugar
1 large egg
1/3 cup cocoa
2 tablespoons milk
1 cup chopped pecans or walnuts (optional)

Sift together flour and baking soda. In another bowl cream butter, vanilla, white sugar, and brown sugar. Add egg. Mix in cocoa and milk. Add flour and mix with wooden spoon until blended. Stir in nuts and chocolate chips. Place by teaspoonfuls on baking tray covered with greaseproof paper. Bake at 180C/350F for 12 to 15 minutes. Allow to cool on cookie sheets for a few minutes before transferring to wire rack.

Makes about 3 dozen.

(sift flour)

05:14pm 29/06/2004
  1 cup (150g) self-raising flour
pinch of bicarbonate of soda
1/4 cup (55g) caster sugar
1 egg, lightly beaten
3/4 cup (180ml) milk

1. Sift flour and bicarbonate into a medium bowl. Mix in caster sugar. Make a well in centre and gradually stir in egg and enough milk to give a smooth, creamy pouring consistency.
2. Drop tablespoons of batter from tip of spoon into a heated, greased frying pan, allowing room for spreading. Cook until bubbles begin to appear, then turn. Cooking for 1 minute, until lightly browned.

Makes about 16.

- Serve warm with jam and cream.

- Pikelets can be eaten cold, so are great to take on picnics.
- Can be frozen.

(1 cracked egg | sift flour)

Queen of Puddings   
09:17pm 24/06/2004
  125g soft breadcrumbs
150g caster sugar
finely grated rind of 1 large lemon
300ml milk
300ml pouring cream, plus extra, to serve
4 eggs, separated
Soft butter, for greasing
¼ cup raspberry jam, warmed

1. Place breadcrumbs, 15gm [3 tsp] caster sugar and lemon rind in a large bowl and stir to combine well.
2. Place milk and cream in a large saucepan and bring to a rapid simmer, then gently fold in breadcrumb mixture. Cool slightly.
3. Whisk egg yolks until frothy, then, whisking continuously, gradually add to cooled breadcrumb mixture. Pour mixture into a greased 2-litre ovenproof dish or six 1-cup-capacity ovenproof dishes. Bake large pudding at 170C for 30 minutes and small puddings at 170C for 15 minutes, or until just set.
4. Remove from oven and stand for 5 minutes, then carefully spread warm raspberry jam over pudding/s and set aside.
5. Using an electric mixer, whisk egg whites until stiff peaks form, then gradually add remaining sugar and whisk until thick and glossy. Spoon meringue over pudding, making sure meringue reaches edge of dish, then return to oven and bake large pudding for another 15 minutes and small puddings for another 10 minutes, or until meringue is golden.
6. Serve queen of puddings lukewarm or at room temperature, with extra pouring cream passed separately.

Thanks to Gourmet Traveller for this recipe!

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Mum's Chocolate Mousse   
08:29pm 23/06/2004
  5 eggs, separated
300mL or so whipping cream
115g or so cooking chocolate (about half a block)
3 tsp caster sugar

1. Melt the chocolate over a double broiler. Let cool for 5 minutes while beating the egg yolks, then whisk yolks into chocolate.
2. Beat whites until almost firm. Add sugar, then beat till whites form stiff peaks.
3. Beat cream until somewhat firm. Fold egg whites into cream. Don't handle too vigorously as whites will collapse.
4. Fold chocolate into cream mixture. Pour into individual serving bowls (martini glasses are a nice, classy touch!), and chill in fridge until firm.

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Chocolate Shell Sauce   
08:37pm 22/06/2004
  1/3 cup dark chocolate buttons
1 tbs butter

1. Melt ingredients over a double broiler (bowl over pan simmering water on stove). Blend well.

Serves two.

Found on allrecipes.com.

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Dark Chocolate Cake   
08:36pm 22/06/2004
  2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar

1. Preheat oven to 180C. Grease and flour a 9x13 inch pan.
2. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

- Heat up in the microwave for 30 seconds, topped with Chocolate Shell Sauce and whipped cream for a rich and decadent pudding.

Found on allrecipes.com.

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House Fried Rice   
08:34pm 22/06/2004
  1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
2 stalks celery, chopped
2 carrots - peeled and diced
1 green capsicum (bell pepper), chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce

1. Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic.
2. When garlic is lightly browned, lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
3. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

- Tastes great with Sesame Beef!

Found on allrecipes.com.

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Sesame Beef   
08:33pm 22/06/2004
  2 pieces sirloin steak
4 tablespoons soy sauce
4 tablespoons white sugar
4 tablespoons vegetable oil
2 cloves garlic, minced
2 green onions, chopped
2 tablespoons sesame seeds

1. Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.
2. Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
3. Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

- Serve with jasmine rice or egg noodles and steamed Asian greens.

Found on allrecipes.com.

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Roast Pork with Spiced Apple Sauce   
08:30pm 22/06/2004
  1.25kg rolled pork loin, with scored rind
sea salt

For the Spiced Apple Sauce:
2 green apples, peeled, cored and chopped
1/4 cup (60mL) water
1 tbs sugar
2 tsp bitter
1 tsp lemon juice
1/4 tsp mixed spice

1. Preheat oven to 250C. Weigh pork to calculate cooking time (30 mins per 500g).
2. Rub salt into skin of pork, pushing it into slits. Season with black pepper. Place pork on a rack in a baking dish and roast for 20 minutes. Reduce temperature to 200C and roast for another 55 minutes.
3. Meanwhile, maked Spice Apple Sauce by combining all ingredients in a small saucepan. Bring to the boil, then reduce heat and simmer for 10 minutes, until fruit is pulpy. Beat with a wooden spoon until smooth. Serve with sliced roast pork and steamed mixed beans.

- Ask your butcher to score the pork rind for you.
- For perfect crackling, rub salt liberally into the rind.
- If the pork is becoming too dark, cover it in foil.

Thanks to Australian Table for the recipe!

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Cosmo Melting Moments   
01:19pm 12/06/2004
  185g butter, softened
1/2 cup icing sugar, sifted
1/2 cup cornflour, sifted
1 1/4 cups plain flour, sifted
Passion fruit filling:
40g butter, softened
1/4 cup icing sugar, sifted
2 tsp passion fruit pulp
icing sugar, for dusting

1. Preheat oven to 160 degrees Celcius and line two baking trays with baking paper.
2. Place butter and icing sugar into the bowl of an electric mixer and beat until pale and creamy. Add flours and mix until combined.
3. Wrap the shortbread in plastic and place in fridge for half an hour, before rolling 2 tsp of mixture at a time into balls and placing on baking trays, leaving a small gap between each. Flatten with the back of a fork. Repeat until you have used all the mixture.
4. Bake for 15 minutes or until only just lightly coloured, then transfer to a wire rack to cool completely.

To make passion fruit filling, beat butter and sugar together until pale, then stir in passion fruit pulp. Sandwich two shortbreads together with some of the filling and dust with icing sugar.

Makes 15.

Thanks to Cosmopolitan for this recipe!

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Easy Veggie Pie   
01:16pm 12/06/2004
  1 cup milk
four eggs
1/4 tsp pepper
3 cups shredded cheddar or your favorite cheese
1 10 ounce frozen chopped broccoli , thawed and drained
16 ounce bag mixed vegetables, thawed
1 onion chopped
1 can mushrooms, drained
extra grated cheese to serve

In a bowl mix milk, eggs, and pepper, and beat until blended. Stir in remaining ingredients. Pour into a 8 or 9 x 11" pan, lightly coated with oil or butter. Bake about 50 minutes at 180C/350F degrees, or until knife comes out clean. Top with grated cheese and serve.

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Neiman-Marcus Cookies   
04:41pm 18/05/2004
  2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.

Makes 112 cookies.

(2 cracked eggs | sift flour)

Basic Chocolate Truffles   
09:02pm 05/05/2004
  8 ounces bittersweet chocolate
3/4 cup heavy cream
cocoa powder for dusting

Chop the chocolate into small, even chunks. Place the chunks in a metal mixing bowl. Pour the cream into a small pan, and slowly bring it to a boil, over medium-low heat. When the cream has just started to boil, remove it from the heat. Pour the cream slowly over the chopped chocolate. Beat the mixture gently with a wooden spoon, until the chocolate is fully melted: smooth, not lumpy.

After taste-testing, stick the bowl in your refrigerator, uncovered, for at least an hour, or until the chocolate has set enough to work into a ball. Line a baking sheet with wax paper or parchment. Using two spoons (or your fingers, though be aware that the chocolate gets melty quickly), roll the mixture into a ball. Don't worry about trying to mold a perfect sphere. Roll the truffles in cocoa, then set them on the tray. Put the truffles in the refrigerator for about an hour, until they've set completely.

Serve with a glass of white wine for ultra-indulgence!

- Use the best chocolate you can find with a high percentage of cocoa butter. More expensive, but well worth it if you want to treat or impress. If you can't get a hold of high-quality choc, look for the middle-range moderately priced chocolate. The cheaper it is, the more sugar that is packed into it, and the truffles will end up grainy.
- Before melting the chocolate, chop into small even pieces to make it easier to melt.

- For mocha truffles, dissolve 1-2 teaspoons of instant coffee in the cream before mixing it with the chocolate. For a nice toch, press a chocolate-covered espresso bean in the top after rolling in cocoa powder.
- For chocolate-covered truffles, melt four to six ounces of white or dark chocolate, and when the truffles have completely set, use two forks to carefully dip the truffle. Pop the truffles back into the refrigerator to set the new layer of chocolate.
- Instead of cocoa powder, try rolling the truffles in shredded coconut, or crushed peanuts.

Thanks to DigsMagazine for the recipe!

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Potato and Corn Chowder   
08:37pm 05/05/2004
  1 medium onion
1 large russet potato
2 cups chicken broth or stock
1 can whole kernel corn
milk or cream (optional)
olive oil

1. Peel and chop up the onion. Peel and cut the potato into small cubes.
2. Heat up a couple of tablespoons of olive oil in a pot. Saute the onion until soft and aromatic. Stir in the potato, and cook for a few minutes, until the edges begin to turn translucent. Add in the chicken broth.
3. Cook for about 10 minutes, until the potato chunks are nice and soft. Blend up the soup until just smooth - I use a hand blender, but you can use a regular blender if you like (just purée in batches). If you want more texture in your soup, do a partial blend and leave some potato chunks intact.
4. Stir in the corn and cook the soup for another couple of minutes. Add plenty of salt and pepper to taste. (Or for a little extra heat, try a good shake of cayenne). For a creamier soup, stir in a good splash of cream or milk (optional).

Thanks to DigsMagazine for the recipe!

(sift flour)