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Wednesday 24 October 2012

Lemon Tart Recipe


Lemon Tart 01

Prepare 4 round 10cm tart moulds

Ingredients
Sweet crust:
  • 125 gm plain flour
  • 1 large egg yolk
  • 100 gm cold unsalted butter
  • 50 gm caster sugar
  • 1/8 tsp salt
  • 1 to 2 Tbsp ice-cold water
Lemon Tart Ingredients

Lemon curd filling:
  • 2 Tbsp unsalted butter
  • 1 large egg, lightly beaten
  • 1 lemon rind
  • 40 ml fresh lemon juice
  • 2 egg yolks
  • 60 gm caster sugar
  • 1 tsp icing sugar
  • 8 slices lemon, for garnish
Method

Lemon Tart Procedures

To prepare sweet crust:
  1. Combine the flour, salt and sugar in a medium bowl.
  2. Cut the butter into small chunks and add to the flour mixture. Use a pastry blender if you have, or just use knives in a criss-crossing motion, blend the butter into the flour mixture until it has the consistency of damp sand, with a few pea-sized pieces remaining. (Note: don’t use hands, the butter would melt quickly otherwise.)
  3. Use a fork to beat the egg yolk with cold water. Slowly pour the egg mixture over the flour, stirring until the mixture becomes moistened. The dough should stick together and be able to hold the form of a ball.
  4. Cover the ball with plastic wrap. Smooth the ball of dough with a rolling pin to form a flat disc that fills the corners of the plastic wrap. Chill in the refrigerator for at least 30 minutes. (Note: If it has been chilled for a long time, it may need to soften slightly at room temperature before use.)
  5. Unwrap the disc and place on a lightly floured surface. Roll the dough from the center of the disc to the edge, until the crust is the desired thickness. If the dough is sticking to the rolling pin, try placing a sheet of plastic wrap over it and then rolling it out.
  6. Use a cookie cutter to trim out 4 dough discs with around 0.5cm bigger than each tart mould in size. Place the dough into each tart mould. Carefully press the dough into the tart moulds. If any cracks appear during the transfer, use lightly floured fingers to push the seams back together. Trim the excess from the edges of the tart moulds. (Note: practice makes things perfect.)
  7. Prick the surface with a fork and chill for 10 minutes in the freezer. Bake blind for 20 minutes.
  8. Remove from the oven and brush the base of the tarts with lightly beaten egg. Return to the oven for 10 to 15 minutes, until the base of the crust is golden. Transfer to a wire rack to cool.
Lemon Curd

To prepare lemon curd filling:
  1. In a medium bowl, whisk the lemon juice, egg yolks and sugar until smooth. Transfer the mixture to a heavy-based saucepan and cook over medium heat until the mixture begins to thicken, about 10 minutes. Beware not to let the mixture boil.
  2. When the curd is thick enough to coat a wooden spoon, reduce the heat to low and continue cooking for 10 more minutes. Remove from the heat and stir in the butter, until melted. Strain the curd through a fine sieve into a medium bowl and stir in the lemon zest.
To decorate tarts:

Lemon Tart 02
  1. Pour the lukewarm curd into the tart shells. For ease of slicing, chill for at least 1 hour in the refrigerator.
  2. Dust with icing sugar and garnish with lemon slices. Refrigerate any remaining tarts for up to 3 days.


Read more: http://en.christinesrecipes.com/2009/06/lemon-tart-recipe.html#ixzz2ACb0uzxh

Banana Pastry Dessert


Banana Pastry Dessert

Ingredients:
  • 1/2 puff pastry
  • 1 ripe banana, roughly chopped
  • chocolate sauce, to taste
  • vanilla ice-cream, to taste
  • 1 egg, lightly beaten
Method:
  1. Preheat oven to 180C (356F). Roll out puff pastry on a clean surface.
  2. Place banana in the center of pastry. Dampen pastry edges. Fold the pastry into a rectangle shape. Use a fork to press and seal edges. Prick the surface with a fork and brush some beaten egg.
  3. Bake for 20 minutes until golden brown. Serve with chocolate sauce and vanilla ice-cream.


Read more: http://en.christinesrecipes.com/2009/07/banana-pastry-dessert.html#ixzz2ACahSLbu

Mango & Tapioca Pearls Dessert


Mango & Tapioca Pearls Dessert01

Ingredients:
  • 1 large mango (about 510 gm)
  • 50 gm tapioca pearls (sago)
  • 3 Tbsp raw sugar
  • 100 gm ice cubes
  • milk, to taste (optional)

Mango & Tapioca Pearls Dessert02

Method:
  1. Soak tapioca pearls for at least 3 hours.
  2. In a sauce pan, pour in some water. The amount of water should cover all tapioca pearls. Bring it to a boil. Add tapioca pearls to the boiling water on medium heat. Stir them constantly and make sure that they don’t stick together. After cooking for 15 to 20 minutes, remove from heat. Cover and let sit for another 30 minutes. The tapioca pearls should be translucent, without any white dots in the middle. They are done. If they are not ready, turn on the heat again and cook for a few minutes more. And then let sit for a while again. Drain tapioca pearls and rinse under cold water. All tapioca pearls should be cool to the touch.
  3. Cut mango into cubes, about 1 1/2cm in size. Save 1/3 of them. Blend the rest of mango cubes, ice cubes and sugar in a food processor into thick juice, about 1 to 2 minutes. Transfer into a large bowl. Mix in tapioca pearls.
  4. To serve, divide mango juice with tapioca pearls into 3 to 4 small ramekins, top with mango cubes. Serve cold.

Mango & Tapioca Pearls Dessert03
(Pour in milk or coconut milk to add more flavours)


Read more: http://en.christinesrecipes.com/2010/01/mango-tapioca-pearls-dessert-happy.html#ixzz2ACaRYHmO

Stir-fried Chicken with Mango and Roasted Almonds


Stir-fried Chicken with Mango and Roasted Almonds01

Ingredients:
  • 1 or 2 mango(es), ripe but not overly ripe (I used about 480 gm of flesh)
  • 200 gm chicken breast
  • 50 gm almonds
Marinade:
  • 2 tsp light soy sauce
  • 1/2 tsp sugar
  • 1 tsp cornflour
  • 1/2 tsp Shaoxing wine
  • 1 tsp water
Method:
  1. Use a sharp knife to cut the mango lengthwise next to the seed into three parts (two halves and a middle part with the seed). Carefully cut parallel lines through the two halves of mango flesh down to the skin. Scoop out the flesh with a tablespoon. For the middle part, peel the skin and cut the flesh off from the seed. Then cut mango into strips, about 3.5 to 4cm in length. Or you might like to cut into cubes to your liking.
  2. Rinse chicken and drain well. Remove fat. Julienne into 3cm strips. Mix with marinade for 20 minutes.
  3. Place almonds in preheated oven at 180C (356F) about 10 to 12 minutes, or until fragrant. Make sure not to burn them. Let cool. Place in a plastic bag, pound into small pieces. Set aside.
  4. Heat 2 tablespoons of oil over medium-high heat. Stir-fry chicken until done. Turn off the heat. Add mango, quickly combine all ingredients. Dish up and sprinkle roasted almonds. Enjoy!

Stir-fried Chicken with Mango and Roasted Almonds02

Notes:
  • You can cook this simple and delicious dish on the go. The key is to get really sweet and juicy mango. And the roasted almonds would bring this dish up to another level by adding very sweet fragrance, as well as crunchy texture.
  • If you can’t get very sweet mango, you might like to sprinkle a small amount of sugar to adjust.
  • My friend SK recommended slivered almonds initially. Unfortunately, I didn’t have any at home. Thus I roasted whole almonds and pound them into small pieces. If silvered almonds are used, just sprinkle over the dish after they are roasted.


Read more: http://en.christinesrecipes.com/2010/02/stir-fried-chicken-with-mango-and.html#ixzz2ACZu42V3

Strawberry Yoghurt Ice Cream


Strawberry Yoghurt Ice Cream01

Strawberry Yoghurt Ice Cream (Adapted from David Lebovitz’s Vegan Strawberry Ice Cream
(Printable recipe

Ingredients:
  • 430 gm fresh strawberries
  • 2/3 cup sugar, or to taste (depends on how sweet your strawberries are)
  • 1 cup plain yoghurt (I used Greek yoghurt)
  • 2 tbsp honey, or to taste
  • 1 tsp fresh lemon juice (optional)

Strawberry Yoghurt Ice Cream Procedures

Method:
  1. Slice the strawberries and toss them with the sugar, and let them macerate for one hour at room temperature.
  2. Puree the berries and their liquid with a standard or immersion blender. You can puree it until completely smooth and strain out some or all of the seeds by pressing the mixture through a mesh sieve. Or you can leave it slightly chunky and omit straining it. 
  3. After draining the berries, stir in the yoghurt and honey and combine well. Adjust the amount of honey to your personal liking.
  4. Taste, and add lemon juice if desired.
  5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Note:
  • Greek yoghurt, compared to other kinds of yoghurt, is thicker, smoother and creamier. The end result of using Greek yoghurt was very satisfied. I highly recommend it when it comes to making yoghurt ice cream.


Read more: http://en.christinesrecipes.com/2010/09/strawberry-yoghurt-ice-cream.html#ixzz2ACZXXsEH

Chocolate Pear Pudding

Chocolate Pear Pudding01

Ingredients
  • 2 x 415g cans pear halves in juice
  • 125g plain flour
  • 25g cocoa powder
  • 125g caster sugar
  • 150g soft butter, plus extra for greasing
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 2 eggs
  • 2 teaspoons vanilla extract
Chocolate Pear Pudding Procedures

Method:
  1. Preheat the oven to 200°C/gas mark 6 and grease a 22cm square ovenproof dish with butter.
  2. Drain the pears and arrange them on the base of the dish.
  3. Put all the remaining ingredients in a food processor and blitz until you have a batter with a soft dropping consistency.
  4. Spread the brown batter over the pears, and bake in the oven for 30 minutes.
  5. Let stand out of the oven for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make 9 slices - and serve with chocolate sauce.

Chocolate Pear Pudding03

Notes: 
  • The original recipe calls for canned pears so that it can be made throughout the year whenever you crave for. 
  • For making use of my stock of fresh pears, I cooked 2 pears with 2 tablespoons of sugar and 2 teaspoons of freshly grated lemon juice. The amount of sugar used depends on how sweet the pears you get and your preference.


Read more: http://en.christinesrecipes.com/2011/03/chocolate-pear-pudding-nigella-lawsons.html#ixzz2ACZ0iqb4




Pomegranate Sorbet

Pomegranate Sorbet01

Ingredients:
  • 2 Tbsp water
  • 1/4 tsp gelatine (or gelatin) powder
  • 150 ml pomegranate juice, fresh or bottled
  • 7 to 8 Tbsp caster sugar, or to taste
  • a pinch salt
  • 65 ml heavy cream
Pomegranate Sorbet03
Method:
  • Use a sauce pan, pour in water, sprinkle the gelatine powder over the top. Let sit for 8 to 10 mins. Turn on the heat and cook over low heat, for about 1 minute or two. Swirl the saucepan occasionally.
  • When the gelatine looks not grainy, add pomegranate juice, sugar. Season with a pinch of salt. Stir well. Simmer until the sugar completely dissolved. Set aside.
  • Transfer the pomegranate mixture into a bowl, chill in a fridge. Stir in the cream. Follow the manufacturer's instructions, blend the mixture in an ice-cream maker until soft and fluffy. Then freeze until firm. Done.
Pomegranate Sorbet02
Note:
  • If not using ice-cream maker, you might like to whisk the mixture with a blender, then freeze until firm. Yet, don’t blend too long, lest too much air incorporated inside.


Read more: http://en.christinesrecipes.com/2011/08/pomegranate-sorbet.html#ixzz2ACYSNxWZ


Cheat’s Sweet Egg Twists

Cheat’s Sweet Egg Twists01
Ingredients:
  • 20 wonton wrappers, or any you like
  • honey, or maple syrup, to taste
  • oil, for deep-frying
Cheat’s Sweet Egg Twists Procedures

Method:
  • Fold each wonton wrapper into half. Cut a slit in the middle of each wrapper, leaving about 2½cm edge at each end. Thread one end reversely through the slit. You’ll get a bow-tie shape.
  • Bring a pot of oil to just boil. Put the twisted wonton wrappers in batches. Deep-fry them over medium heat until light yellow. Drain out with a strainer or slotted spoon. Place on kitchen paper to absorb excess oil and let them cool completely. When served, drizzle honey or maple syrup over the egg twists. Enjoy!
Cheat’s Sweet Egg Twists03

Sweet Egg Twists02

Notes:
  • I used to place one or two kitchen papers on a wire rack. Place the deep-fried egg twists on the kitchen paper. It helps to absorb any excess oil, and the twists stay crispy as air circulation brings away the moist.
  • If not served immediately, the twists can be kept in an air-tight container for later use. Just drizzle honey or syrup when it’s time to serve.

 http://en.christinesrecipes.com/2012/01/cheats-sweet-egg-twists-chinese-new.html#ixzz2ACXrQKDz

Red Dates and Egg Tea

Red Dates with Egg Soup01
Ingredients:
  • 30 pitted red dates
  • rice bowls water
  • egg, at room temperature
Method:
  • Rinse red dates thoroughly. Drain well. Set aside.
  • Put water and red dates in a saucepan. Cook over medium-high heat and bring it to a boil. Reduce heat and simmer for about 45 minutes, until about 1 rice bowl of water left.
  • Carefully place an egg in a small saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce the heat and simmer gently for 3 minutes for a runny yolk, or cook for a longer time according to your preference. Drain the egg with a slotted spoon. Immediately transfer to a bowl of very cold water. Leave it to cool and peel off the shell. Transfer back into the saucepan of red date tea. Warm the egg up a bit. Done. Serve immediately.

Notes:
  • The sweetness of this tea is just right. If you’d like to have it sweeter, add some rock sugar while you cook the red dates.
  • This recipe calls for dried red dates without pits. If you can only get whole red dates with pits inside, simply soak in water until they become soft, then you can remove the pits with a pair of scissors very easily.
  • Normally, you need about 15 to 20 pitted red dates to make one serve. I like to have rich red date flavour, so I used 30 of them. Feel free to adjust the amount of red dates used.
 http://en.christinesrecipes.com/2012/03/red-dates-and-egg-tea.html#ixzz2ACXAB2m9

Bubur Cha Cha

Cha Cha01
Ingredients:
  • 150 gm yam (taro), peeled and diced
  • 150 gm golden sweet potato
  • 150 gm purple sweet potato
  • 50 gm black-eyed beans (black-eyed peas)
  • 50 gm tapioca pearls (sago pearls)
  • 1 liter boiling water, plus more to cook beans and tapioca pearls
  • 120 gm rock sugar or coconut sugar, finely chopped, or to taste
  • 1½ cup coconut cream, or to taste
  • pandan leaves

Bubur Cha Cha Procedures01

Bubur Cha Cha Procedures02

Method:
  • Rinse the black-eyed beans and drain well. Soak in boiling water with cover for 15 to 20 minutes. Drain and put into a large pot of boiling water. The water should cover the beans up to at least 2 inches. Bring it to boil. Reduce heat to simmer over medium-slow heat until softened, but not mushy, about 20 to 30 minutes. Drain well and set aside.
  • Soak tapioca pearls for 10 minutes. Drain and transfer into a pot of boiling water. Cover and cook over medium heat until it boils again. Immediately remove from heat. Don’t remove the pot lid. Let the residual heat inside to cook for further 10 minutes. Drain through a fine sieve. Rinse with running cold water. Drain well. The tapioca pearls should be translucent and retain their shapes. If some of them still have a white spot in the middle, they are not cooked through completely. It’s fine because you need to cook them with coconut milk later.
  • Steam diced yam, golden and purple sweet potato in a wok over high heat, until softened, about 20 minutes. Test with a sharp knife or toothpick. They should be very easy to prick through.
  • Use a large deep pot. Add 1 liter of boiling water with the rock sugar. Bring it to boil. Add pandan leaves. Reduce heat to simmer for 10 minutes. Pour in coconut cream. Once it boils again, drain up and discard the pandan leaves. Add the sweet potatoes, black-eyed beans, tapioca pearls. The rock sugar should be dissolved completely. Taste and add more sugar if needed. Served hot. Or let it cool down and chill in fridge if you like it served cold.

Bubur Cha Cha02

Notes:
  • The consistency of every brand of coconut cream is very different. You can adjust the amount to your liking.
  • Choose different colours of sweet potato to make this dish more colourful and attractive. The diced sweet potatoes will turn black if they are not cooked immediately. Soak them in water to avoid from turning black in colour.
  • You can put the diced sweet potato in water to cook until softened instead of steaming. But beware that the purple sweet potato will turn your sweet coconut soup into purple. That’s why I used steaming.

 http://en.christinesrecipes.com/2012/08/bubur-cha-cha.html#ixzz2ACVUeH1Y


Hokkien Fried Rice

Title01
Ingredients:
  • 2 large dried shiitake mushrooms, about 42 gm
  • 1 dried scallop
  • 2 eggs, lightly beaten
  • 2 bowls cooked rice
  • 100 gm chicken breast (or chicken thigh), diced
  • 110 gm prawns (shrimps), peeled and deveined
  • 1/2 tsp minced shallot
  • shredded ginger, to taste
  • 50 gm gailan (Chinese broccoli)) stalks, diced
  • 1/4 cup salt-reduced chicken stock
  • 1/2 cup water
  • Shaoxing wine, to taste
Marinade for mushrooms:
  • 1/2 tsp light soy sauce
  • 1/4 tsp sugar
  • 1/2 tsp corn flour / corn starch
  • 1/2 tsp vegetable oil
Marinade for chicken:
  • 1 tsp light soy sauce
  • 1/2 tsp corn flour / corn starch
  • pepper, to taste
  • sesame oil, to taste
Sauce:
  • 2 tsp light soy sauce
  • 2 tsp oyster sauce
  • 3 tsp corn flour
  • 3 Tbsp water
  • sesame oil, to taste

Hokkien Fried Rice Procedures

Method: 
  1. Soak shiitake mushrooms and dried scallop in separate bowls of water until softened. Dice mushrooms and mix with marinade. Tear softened scallop apart into fine strips. Steam mushrooms and scallop in a wok over high heat, for about 15 minutes. Set aside.
  2. Cut each prawn into 3 sections if it’s too large. Season with salt and pepper. Set aside.
  3. Heat oil in a frying pan over medium high heat. Add beaten eggs and fry until it is half-way cooked. Add rice and stir fry well for about 10 minutes on high heat, until the rice is evenly heated. Transfer to a deep serving plate. Cover to keep warm.
  4. Add oil in the pan to cook chicken until cooked through. Set aside.
  5. Add oil and cook prawns till half-way through. Set aside.
  6. Saute shallot and ginger over medium heat. Add diced gailan stalks and stir to combine. Sprinkle wine. Pour chicken stock and water into the pan. Bring it to a boil. Toss in the chicken, prawns, mushrooms. When it boils again. Add scallop. Stir in the sauce and cook to your preferred consistency. Pour the sauce mixture over the top of the fried rice. Serve hot immediately.
Hokkien Fried Rice02

Notes:
  • I used to marinate shitake mushrooms, then steam them before cooking with other ingredients. By using this method, the texture of mushrooms will turn to be tender and taste better. I learnt this trick from my mother. She cooks every dish of shitake mushrooms with fabulous taste.
  • Leftover rice is perfect for making fried rice. But you still can use freshly cooked rice for making this dish. When cook rice, just add a bit less water than usual.
  • If you’re interested, please take a look at the previous combination fried rice recipe with tips on frying yummy rice.


 http://en.christinesrecipes.com/2012/08/hokkien-fried-rice.html#ixzz2ACUyZZWU


Wednesday 17 October 2012

Butter Cookies (Melt-in-mouth Goodies)

Butter Cookies01

Ingredients:
  • 150 gm plain flour / all-purpose flour
  • 30 gm corn flour / corn starch
  • 20 gm custard powder
  • 160 gm butter, softened at room temperature
  • 50 gm icing sugar
  • 1/4 tsp vanilla extract
  • 1 tsp baking powder
How To Make Butter Cookies

Method: 
  1. Combine the plain flour, corn flour, custard powder  and baking powder and sift through a sieve. Set aside.
  2. In a large mixing bowl, use an electric mixer to beat the butter and icing sugar until fluffy and pale. Mix in the vanilla extract.
  3. Sift in the flour mixture. Beat at low speed with an electric mixer. Remember to scrape down the sides of the bowl with a spatula. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3½cm thickness. Wrap it up and refrigerate for about 15 to 20 minutes, or until it’s workable.
  4. Preheat oven to 180C / 356F. Line two baking trays with baking paper.
  5. Remove the dough from refrigerator. Slice into 1½cm-thick portions. Place each portion in single layer on the lined trays, each at least 3cm apart. Use a lightly greased fork to gently press the small dough. Bake in preheated oven, for about 15 minutes, or until lightly brown. Remove from oven and let them sit for 5 minutes. Transfer to a wire rack until completely cool down.


Read more: http://en.christinesrecipes.com/2012/09/butter-cookies.html#ixzz29cfpBX7F


Brownies (Light Version)

Brownies01

Ingredients:
  • 200 gm unsweetened black chocolate, diced
  • 100 gm unsalted butter, diced
  • 4 eggs, room temperature
  • 80 gm caster sugar
  • 30 gm brown sugar
  • 1 tsp vanilla extract
  • 50 gm plain flour
  • 1 tsp baking powder
  • 15 gm cocoa powder, plus a handful for garnish
  • 1/8 tsp salt
How To Make Brownies

Method: 
  1. Preheat oven to 170C / 325F. Line a square baking tin with baking paper and grease the sides.
  2. Place chocolate and butter in a large, clean mixing bowl over simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir the chocolate and butter occasionally until completely melted (as shown picture 1 and 2 above). Remove from heat.
  3. Use an electric mixer to beat the eggs, sugar and vanilla extract until pale and fluffy, about 2 to 3 minutes. Use a balloon whisk to mix in the chocolate mixture (as the above picture shown). Sift in flour, cocoa powder, baking powder and salt. Make sure not to over mix though. Just to combine all the ingredients.
  4. Pour the batter into the lined baking tin. Level the surface with a spoon. Bake in the preheated oven for about 25 to 30 minutes. It’s cooked through if an inserted skewer or needle comes out clean. Let it cool on a wire rack.
  5. Sprinkle with cocoa powder and cut into squares. Served with fresh whipped cream or ice cream.


Read more: http://en.christinesrecipes.com/2012/10/brownies.html#ixzz29cfPMNxF


Tomatoes with Eggs (Easy Chinese Recipes)

Tomatoes with Eggs 番茄煮蛋

Ingredients:

3 to 4 tomatoes (medium)
2 cloves garlic, minced
2 eggs, whisked
1 Tbsp tomato ketchup
1/4 piece of raw sugar (or to taste)
1/2 cup water
a dash of salt
Thickening:

1 teaspoon light soy sauce
1/2 teaspoon corn flour
1 Tbsp water

Method:

  1. Cut tomatoes into pieces, rinse and deseed if you don’t like it being too sour.
  2. Whisk the eggs, add 2 to 3 teaspoons of water. It depends on how big the eggs are. Adding water into the whisked eggs would make them smoother after frying.
  3. Add oil on a highly heated wok, fry whisked eggs. Slightly stir and cook until 70% done, set aside. You need to toss them back to cook again, so don’t cook the eggs too long.
  4. Add 2 tablespoons of cooking oil on wok over medium heat. Sauté minced garlic until aromatic. Add tomatoes, sprinkle with salt to taste and stir well. Put in 1/2 cup of water and raw sugar, cook a short while until sugar is dissolved and tomatoes turn tender.
  5. Toss in the eggs. When all ingredients heat up again, add thickening to preferred consistency. Pour in a serving bowl, garnish with chopped spring onions.
Enjoy!

 http://en.christinesrecipes.com/search/label/Sidedish#ixzz29ceKpJpE

Apple Raspberry Crumble


Apple Raspberry Crumble02

Ingredients:
  • apple, green or red as you like, diced
  • 2 Tbsp caster sugar, or to taste
  • 4 Tbsp water
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp cinnamon, optional
Sauce ingredients:
  • 100 gm raspberry, fresh or frozen
  • 1 Tbsp caster sugar
Crumble ingredients:
  • 100 gm plain flour
  • 3 Tbsp brown sugar
  • 1/2 tsp baking powder
  • 3 Tbsp rolled oats
  • 60 gm butter, chilled and diced
  • yoghurt, to taste

How To Make Crumble

Method:
  • Preheat oven to 180C/356F.
  • Use a small saucepan, put diced apple, sugar, water, lemon juice and cinnamon and mix well. Cook over low heat until the sugar is dissolved completely and the apple turns soft. Transfer into a bowl. Let it cool down.
  • Put raspberry and sugar into the saucepan. Cook over low heat until sugar is completely dissolved and raspberry starts to break down. Remove from heat. Let cool. Pass raspberry mixture through a sieve to strain the seeds if you like.
  • In a large mixing bowl, combine flour, brown sugar, baking powder and oats well. Use your fingertips to rub butter into the flour mixture until the mixture resembles coarse breadcrumbs. Transfer the mixture on a baking tray lined with baking paper. Spread evenly. Bake in the preheated oven for about 15 to 20 minutes. Remove from oven. Loosen it up with a fork. Carefully transfer the crumbles with baking paper onto a wire rack and let cool completely.
  • To serve, spoon raspberry sauce, cooked apple dices into individual glasses. Add yoghurt, Sprinkle the crumble mixture over. Enjoy!


 http://en.christinesrecipes.com/2012/04/apple-raspberry-crumble.html#ixzz29cdh646c

Breakfast Pizza

Breakfast Pizza01
Ingredients:
  • 1 pizza dough (see this pizza dough recipe)
  • 4 to 5 slices Prosciutto / Parma ham
  • 1 tomato, cut into 8 to 10 wedges
  • shredded parmesan / mozzarella, to taste
  • 4 to 5 black olives, sliced
  • 2 eggs
  • rocket, to taste
  • 1/2 tsp olive oil
  • 1/4 tsp lemon juice
Pizza sauce ingredients:
  • 1 knob butter, about thumb-sized
  • 1 Tbsp olive oil
  • 1/2 onion, diced
  • 1 tsp dried oregano
  • 1 can whole peeled tomatoes, about 400 gm
  • 1/4 tsp salt
  • 1 tsp sugar
  • freshly ground black pepper, to taste
How To Make Breakfast Pizza

To make pizza sauce:
  1. Heat butter and olive oil in a frying pan over medium heat, until the butter dissolves. Saute the onion until aromatic. Sprinkle Oregon.
  2. Pour tomato with juice and cook until thickens. Season with salt, sugar and pepper. Remove from heat and let it cool down. Blend in a food processor until smooth. Set aside.
Method: 
  1. Preheat oven to 220C / 430F.
  2. Lightly dust a clean surface with flour. Divide the pizza dough into 2 equal portions and roll each into a ball shape. Roll out each ball into a 20cm / 8 inch disc.
  3. Prick the pizza base all over with a fork. Lightly brush with olive oil.
  4. Spoon the pizza sauce and spread evenly. Sprinkle cheese, arrange black olive, tomato and shredded ham. Sprinkle extra cheese.
  5. Bake the pizza in the preheated oven for 10 to 12 minutes, or until the cheese melts and the edge turns golden. Meanwhile, cook the eggs one by one in a non-stick frying pan until cooked to your liking. Toss the rocket with the olive oil and lemon juice. Carefully remove the pizza from the oven. Garnish with the fried eggs and dressed rocket leaves. Serve immediately.


Read more: http://en.christinesrecipes.com/2012/10/breakfast-pizza.html#ixzz29ccnPZm4


Tuesday 16 October 2012

omurice-chicken-and-tomato-rice-wrapped

Omurice02
Ingredients:
  • 230 gm chicken, diced
  • 1/2 onion, diced
  • 1 tsp minced garlic
  • 5 to 6 button mushrooms, sliced
  • 1 Tbsp Japanese white rice wine
  • 1 can tomato, 400 gm
  • 2 Tbsp tomato ketchup
  • 1 bay leaf
  • 75 gm frozen green peas
  • 2 1/2 rice bowls hot steamed rice, cooked with less water
Ingredients of fried eggs:
  • 6 eggs
  • 6 tsp thickened cream
  • Salt, to taste
Marinade:
  • 2 tsp light soy sauce
  • 1 tsp cornflour
  • 1 tsp sugar
  • salt, to taste
  • pepper, to taste

Omurice Procedures

Method:
  1. Mix chicken with marinade for 15 minutes. Rinse frozen green peas in boiling water and drain well. Season with salt. Set aside.
  2. Heat oil in frying pan over medium heat. Add onion and cook until translucent. Push to sides of pan. Add some oil in the middle of pan. Saute garlic until fragrant. Add chicken, cook until colour changed. Pour in wine and stir well. Let chicken absorb wine. Toss in mushrooms and stir well. Add tomato, ketchup, bay leaf, and cook until sauce reduces and thickens, uncovered. Taste by yourself. Season with salt and pepper. Add green peas and cook briefly. Discard the bay leaf. Add rice, separate them and mix well with sauce. Transfer into three bowls for later use.
  3. Beat 2 eggs with cream and salt. Heat oil in a non-stick frying pan (skillet). Pour the egg mixture in pan , quickly stir the egg with chopsticks. Immediately, spread the egg and make a round omelet by moving the pan around. When the egg is 90% cooked, remove from heat. Place one bowl of fried rice in the middle of the omelet. Fold top and bottom sides of omelet over the rice. Tilt the pan and let the omurice slide to the side of the pan. Hold a plate next to the side of pan. Quickly turn the omurice over to the plate. Drizzle some ketchup on top of omurice before serving. Garnish with baby salads, sweet basil if you like. Repeat this step to make three plates of omurice.


Read more: http://en.christinesrecipes.com/2010/04/omurice-chicken-and-tomato-rice-wrapped.html#ixzz29Weq6Czx

Creme caramel (Valentine's Day Dessert)


Creme Caramel01


Ingredients:
  • 160 ml whipping cream
  • 160 ml milk
  • 1/2 tsp vanilla extract
  • lemon zest (only the yellow part), each about 0.5cmx5cm in size, optional
  • whole eggs
  • egg yolks
  • 50 gm caster sugar
  • hot water
Caramel:
  • 100 gm caster sugar
  • 50 ml water
Preparing Caramel

Preparing Custard

Method:
  • Prepare a large baking tray: Line a piece of tea towel. (Note: it helps secure the ramekins.) Place 4 ramekins in the tray. Set aside.
  • To make caramel: put water, followed by sugar in a small saucepan over low heat. Lightly swirl the saucepan to help combine the water and sugar. Continue to cook until the sugar dissolves. Once it boils, no stirring, and continue to cook until golden-brown. Pour into 4 individual 150ml-capacity ramekins, turning ramekins to coat the bottom and sides.
  • Preheat oven to 160C/320F.
  • Whisk the whole egg, egg yolks, sugar and vanilla extract. Set aside.
  • Warm the cream and milk in a small saucepan. Add lemon zest if you like. When it almost boils but not yet, remove from the heat. Rest for about 3 minutes. Stir into the egg mixture. Strain and pour into the prepared ramekins. Fill the large baking tray with hot water (not boiling) and baked in the preheated oven for about 20 to 25 minutes, or until the custard is set.
  • Remove from oven. Let it cool completely. Cover and chill in fridge for at least 3 hours, or overnight.
  • Run a knife around the edge of the custard to unmould onto serving plates, served with fresh fruits.


Notes:
  • When making caramel, beware that the sugar mixture is extremely hot. Just cook until you see the colour is changed to be a bit lighter than what you desire, then immediately remove from heat, as the cooking will be going on. After pouring into the ramekins, the colour will become darker.
  • Once the sugar and water mixture begins to boil, don’t stir it. Otherwise the sugar won’t be caramelized, but crystallized instead.
  • If not using oven, you can use a wok to steam the custard, covered with foil, for about 15 minutes, or until the custard sets. Let it cool completely and chill in fridge.
  • After chilling, the caramel will become liquid. You’ll enjoy silky smooth custard topped with fragrant caramelized flavour syrup.


Read more: http://en.christinesrecipes.com/2012/02/creme-caramel-valentines-day-dessert.html#ixzz29WeDD0rg

Molten Chocolate Cakes (Easter Dessert)


Molten Chocolate Cake01


Ingredients:
  • 100 gm unsweetened black chocolate
  • 100 gm unsalted butter, diced, plus more to sprinkle ramekins
  • eggs
  • 60 gm caster sugar
  • 20 gm plain flour/ all-purpose flour
  • cocoa powder, to sprinkle the ramekins
  • icing sugar, for garnish
Molten Chocolate Cake Procedures01

Molten Chocolate Cake Procedures02

Method:
  1. Preheat oven to 180C/356F.
  2. Brush ramekins with butter. Evenly sprinkle cocoa powder at the bottom and sides of ramekins, then line with baking paper. You’d find it’s much easier to remove the cakes from the remekins after baking.
  3. In a clean bowl, melt the chocolate and butter, over a saucepan of simmering water. Remove from heat. Set aside.
  4. Use an electric mixer to beat the eggs and sugar in a large bowl, until the mixture turns pale, thick and fluffy.
  5. Fold in the chocolate mixture into the egg mixture and combine well.
  6. Sift in the flour and lightly combine well. Do not over mix. The batter will deflate otherwise. Divide the batter into ramekins. Bake in the preheated oven for 9 to 10 minutes, until the outside edges are set, yet with wobbly inside. Remove from oven and let them rest for a minute or two on a wire rack. Run a sharp knife around the edge of each cake. Invert each cake onto a serving plate. Carefully remove the ramekin. Served warm with strawberry or any fruit you like, or with whipped cream.


en.christinesrecipes.com/2012/04/molten-chocolate-cakes-easter-dessert.html#ixzz29WdkflZn

Paella (Simple One-Pan Rice)

Paella01

Ingredients:
  • 1 (about 125 gm) chorizo, roughly chopped
  • 120 gm chicken breast, diced
  • 1 onion, onion, diced
  • 1 red capsicum, diced
  • 2 tsp minced garlic
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne powder
  • 1 tsp ground paprika
  • 200 gm Aboriso rice
  • 4½ cups salt-reduced chicken broth, heated in a separate bowl
  • 1 bay leaf
  • 8 medium prawns / shrimps, shelled and deveined
  • 100 gm fish meat, diced
  • 1 calamari / squid, sliced into rings
  • 8 mussels
  • 8 cherry tomatoes, cut into halves
  • parsley, for garnish
  • lemon wedges, to serve

Method:
  1. Season chicken, fish and prawns with salt and pepper. Set aside.
  2. Heat oil in a large frying pan. Cook chorizo over medium heat until lightly brown. Add chicken and cook until the surface turns white, no need to be cooked through at this stage. Set aside.
  3. Add a little oil to sauté onion until translucent. Add capsicum. Stir to combine and push vegetables to the sides of your pan. Add garlic in the middle and cook until fragrant, yet don’t burn it. Add turmeric powder, cayenne powder and ground paprika and cook until aromatic.
  4. Add rice and stir to combine. Pour chicken broth into the pan. Add bay leaf. Toss back the chorizo and chicken. Bring it to a boil. Simmer for about 15 minutes with cover until the rice is almost done.
  5. Add prawns, fish, calamari and mussels. Cook for another 3 minutes. Add tomatoes and cook for another 2 minutes. Sprinkle parsley on top. Serve immediately with lemon wedges and salad.


en.christinesrecipes.com/2012/08/paella-simple-one-pan-rice.html#ixzz29WczcOYx


Mushroom Chicken Pie


Mushroom Chicken Pie02

Ingredients of pie shell:
  • 160 gm plain flour / all-purpose flour
  • 1/8 tsp salt
  • 90 gm chilled unsalted butter, diced
  • 1/4 tsp lemon zest
  • 3 Tbsp iced water
  • 2 tsp freshly squeezed lemon juice
Ingredients of fillings:
  • 1/2 onion, diced
  • 2 cloves garlic, crushed
  • 50 gm bacon, diced
  • button mushrooms, about 85 gm
  • 100 gm cooked chicken breast, diced
  • 3 tsp corn flour / corn starch
  • 160 ml chicken stock
  • 85 ml whipping cream
  • 1/2 tsp thyme
  • 1/2 egg, whisked
Mushroom Chicken Pie Procedures01

Mushroom Chicken Pie Procedures02

To make pastry:
  • Sift flour and salt into a large mixing bowl. Add diced butter and stir with a knife. Rub the butter into the flour with your finger tips, lifting the flour from the bottom up on top, until the mixture looks like coarse breadcrumbs. Mix in lemon zest.
  • Add 2 tablespoons of the chilled water and lemon juice to flour mixture. Add the rest of the chilled water bit by bit until the mixture comes together into a ball. The dough should leave bowl clean.
  • Turn the dough onto a lightly floured surface and lightly knead by hand until smooth. Don’t over knead the dough. Divide into two balls, one larger in size for making the base, with another one smaller for making the top. Roll into two disc shapes. Wrap in plastic wrap and chill in fridge for about 25 to 30 minutes.
Mushroom Chicken Pie Procedures03

To make fillings:
  • Heat oil over medium-high heat. Saute onion until softened. Add garlic and cook until aromatic. Add mushroom and chicken. Sprinkle thyme and combine well. Cook until the mushroom turns soft.
  • In the meantime, mix 2 tablespoons of chicken stock with 3 teaspoons of cornflour. Set aside.
  • Pour the rest of chicken stock into the mushroom and chicken mixture. Bring it to a boil. Continue to cook for 2 to 3 minutes. Stir in the cornflour mixture and cook to your preferred consistency. Add whipping cream. Season with salt and pepper. Turn off the heat. Transfer the fillings into a large bowl and let it cool for a while.
To assemble and bake the pie:
  • Preheat oven to 200C/395F.
  • Remove the larger dough disc from fridge. Place on a lightly floured surface. Use a rolling pin to roll out into a circle slightly larger than the mould. Carefully line the mould. Trim the edge. Save the trimmed dough for decoration. Prick the base with a fork. Line with baking paper and place ceramic beads, or beans, or rice on top. Transfer to the preheated oven for blind-baking, about 15 to 20 minutes, until the edge becomes lightly brown.
  • Remove the pie shell from oven. Put away the beads. Roll out the smaller dough disc into a circle similar to the size of the mould. Spoon the fillings into the shell and cover with the dough disc. Crimp the edges to seal and score the top pastry. Cut two slits in the middle of the pie. Use the trimmed dough for decoration. Egg wash the pie.
  • Bake in the preheated oven, for about 20 to 25 minutes, until golden. Serve hot.
Mushroom Chicken Pie04

Notes:
  • You can skip the steps for making pastry from scratch if you don’t have time. Simply use the ready-made short crust pastry from supermarkets. All you have to do is to cook the fillings and pop it into your oven.
  • Wash your hands before making pie pastry. It helps reduce your hand warmth. Thus the butter won’t melt too quickly. A large electric mixer can do this job with less fuss if you have one.
  • Don't over knead the pastry dough. The crust won’t be crumbly otherwise.
  • You can make the fillings a day ahead. Store in fridge with cover. When you’re ready, simply spoon it into the pie.


Read more: en.christinesrecipes.com/2012/08/mushroom-chicken-pie.html#ixzz29WcAawkr

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