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Showing posts from March, 2011

Saltspring Island Mussels With Red Curry Paste

Saltspring Island Mussels With Red Curry Paste Ingredients 600 g Saltspring Island Mussels or any plump and sweet variety 1 Tbsp Vegetable Oil 2 Clove Garlic, Chopped 2 Stalks Lemongrass, sliced 100 ml Coconut Milk (mixed with 2 to 3 Tbsp of water) 3 Tbsp Red Curry Paste (Thai) 2 tsp Sugar 3 Thai Bird’s Eye Chilies, whole Sea Salt, to taste Lime Wedges A small handful of Thai/Asian Basil 8 Cherry Tomatoes, halved Cilantro, for garnishing (Optional) Method Heat the vegetable oil in a wok or saucepan. Add garlic, lemongrass, and give it a quick stir. Then pour in the coconut milk, curry paste, sugar, and chilies. Bring the mixture to a boil. Toss in the mussels, stir, and close with a lid. When all the mussels are cooked, season with salt, lime juice, and toss in the tomatoes and basil. Serve immediately. Serves 2

Easy Mini Pizza Cups

Easy Mini Pizza Cups Ingredients 1 Packet (2 x 9-inch) Refrigerated Pie Crusts, at room temperature 1 ½ Cups Shredded Mozzarella 1 Cup Thick Pasta Sauce (store-bought, any flavor) About 4 Tbsp of Finely Shredded Parmesan Cheese Freshly Ground Black Pepper Non-Stick Mini Muffin Pans 6 ½-inches Round Cookie Cutter Method Preheat the oven to 400˚F/200˚C. Unroll the pie crust on a lightly floured work surface, cut out circles, and place the dough into the muffin pan. Lightly press the dough into the corners of the pan. Fill about ½ tsp of mozzarella cheese in each dough, pasta sauce (about 1 Tbsp), top-up with mozzarella cheese, (as much as you like), some Parmesan cheese, and freshly ground black pepper. Place the muffin pan on a baking sheet (to prevent spillage), and bake for about 15 to 16 minutes, or until the cheese has melted and the pastry is golden in color. Let the pizza cups cool for about 10 to 15 minutes before serving. Makes 28 Mini Pizza Cups

Rocky Road Bars/Squares

Rocky Road Bars/Squares Ingredients ½ Cup (100 g) Bittersweet Chocolate Chips 1-Cup (200 g) Milk Chocolate Chips ¾ Cup (about 200 g) Nutella 1 tsp Pure Vanilla Extract A Pinch of Sea Salt 1-Cup (30 g) Rice Krispies ½ Cup (25 g) Mini Marshmallows ½ Cup (35 g) Roasted Hazelnuts, halved Topping ½ Cup (25 g) Mini Marshmallows 2 Tbsp Roasted Hazelnuts, halved Baking Dish/Pan (9 ½ x 6 inches) lightly oiled or line with aluminum foil Method Combine bittersweet, milk chocolate chips, and Nutella in a microwave safe bowl. Melt the chocolate mixtures in the microwave on high for about 2 ½ to 3 minutes. Remove from the microwave oven and stir in the vanilla. Add the sea salt, rice krispies, marshmallows, and hazelnuts. Spread the mixture into the prepared baking dish. Then scattered marshmallows and hazelnuts over the chocolate base. Cool completely and refrigerate for about 45 minutes, or until set. Cut into squares or bars. Makes: 12-16 Bars/Squares

Strawberry Jam

Strawberry Jam Ingredients 500 to 550 g Strawberries, hulled and quartered 100 g Sugar Juice of 1 Medium Lemon Sterilized jar Method Put all the strawberries in a large bowl, toss with sugar and lemon juice. Cover and refrigerate overnight to draw out the juices. Remove the strawberries from the fridge, and pour into a heavy based pan. Bring to the boil, lower the heat and simmer for about 20 minutes. (Adjust the sweetness with extra sugar, if necessary) Puree the strawberries to your liking, bring it back to simmer on low heat until the jam is thicken, for about 10 to 15 minutes. Spoon the jam into the sterilized jar.

"Michael Jackson" Black And White Jelly

Today, I am posting a dessert recipe that is based on a famous South East Asian drink, the addictive "Michael Jackson"! I know, many of you are probably saying "what?". Instead of posting the well known drink, what I have here is a refreshing and tasty jelly version. The dessert basically contains organic soybean milk, agar-agar powder, and mixed with lots of diced grass jelly. Resulting in the contrasting "Black and White" effect, another reason for the name I guess. There are several thoughts on how the name was coined, click here , Serious Eats , The Star , access Hollywood , AOL Music , and The Telegraph , for some humorous references on this subject. Anyway, all the ingredients for this recipe are easily available here in North America. I hope you will give this Asian "Michael Jackson" dessert recipe a try! Enjoy!
 "Michael Jackson" Black And White Jelly Ingredients 3 Cups (750 ml) Organic Unsweetened Soybean Milk 2 Pandan

Almond Cakes~Financiers

Recipe adapted from The Food Lover’s Guide To Paris by Patricia Wells (pg 232) Almond Cakes~Financiers Ingredients 2 Tbsp Unsalted Butter, melted, for brushing the molds 1-Cup Ground Almonds 1 2/3 Cup Confectioners Sugar (I used 1 Cup) ½ Cup All-Purpose Flour A Pinch of Salt 5 Large Egg Whites ¾ Cup (185 g) Unsalted Butter, melted and cooled Financiers mold or Mini Muffin Pans (24) Method Brush the mold with melted butter, and place in the freezer to resolidify the butter and make the cakes easier to unmold. Preheat the oven to 450˚F (230˚C). In a large bowl, combine the ground almonds, sugar, and salt. Mix the dry ingredients well and blend in the egg whites until thoroughly blended. Then mix in the melted butter, and mix until well blended. Spoon the mixture into the molds (21 to 22) and bake in the oven for 7 minutes. Lower the temperature to 400˚F (205˚C), and bake for another 7 minutes, or until the cakes are light brown in color. Then turn off the oven, and let the

Scallion And Ginger Fried Rice

Scallion And Ginger Fried Rice Ingredients 

6 Cups of Cooked Cooled Rice 4 Scallions, sliced (separate white and green parts)
 40 g Ginger, peeled and chopped 4 Cloves Garlic, peeled and chopped
 4 Eggs, lightly beaten with a pinch of sea salt and white pepper 1 ½ Cups Frozen Mix Vegetables (corn, carrot, peas, and beans), thawed
 3 Tbsp Soy Sauce 1 Tbsp Dark Soy Sauce 4 Scallions, sliced 
Ground White Pepper
 Sea Salt to taste Peanut Oil 

Method

 Heat about 1 ½ Tbsp of oil in a large wok over medium to high heat. Cook the eggs until they are set and mashed them lightly with the spatula and set aside.
 Add another 3 Tbsp of oil in the wok and mix in the scallions (white part), ginger, and garlic and cook until they are golden in color. 
 Then mix in the rice and cook briefly for about 5 minutes. Toss in the mixed vegetables and give it a quick stir, mixed in the cooked eggs, soy sauce, and dark soy sauce. Stir the rice well, add the remainder scallions, and season with salt an

Roasted Red Pepper Dip

Roasted Red Pepper Dip Ingredients 4 Large Roasted Red Pepper, seeded 1 Small Clove Garlic, peeled 1 Shallot, peeled 1 Chipotle Chili (from canned Chipotle in sauce) 3 to 4 Sprigs Flat Leaf Parsley 3 Tbsp Extra Virgin Olive Oil 1 Tbsp Champagne Or White Wine Vinegar Sea Salt, to taste Fresh Ground Black Pepper, to taste A Handful of Crushed Pistachio, for topping Method Combine the roasted peppers, garlic, shallot, Chipotle Chili, parsley, olive oil, vinegar, sea salt, and black pepper. Process all the ingredients in a food processor until smooth. Adjust the seasoning if necessary. Top the roasted pepper dip with crushed pistachio and serve with your favorite vegetables or crackers.

Tom Yum Soup Noodles With Coconut Milk

This is my quick version of Tom Yum Soup Noodles With Coconut Milk. This recipe uses ready-made Tom Yum and roasted chili paste. Coconut milk enhances the soup’s taste and consistency, which complements well with the thin rice stick noodles. This is a simple noodle soup that can be enjoyed at anytime! Tom Yum Soup Noodles With Coconut Milk Ingredients 150 g Dried Thin Rice Stick Noodles, cooked according to the manufacturer’s instructions 6 Large River Prawns or White Prawns 4 Scallops 1 Tomato, halved and quartered or 6 Grape Tomatoes, halved 6- 8 Small Oyster Mushrooms or any variety A Small Handful Coriander Leaves 1 Lime, cut into wedges Soup 5 Cups (1.25 Liter) Chicken Stock 1 Lemongrass, sliced 1” Piece Galangal, sliced 4 Bird’s Eye Chilies 3 Kaffir Lime Leaves, torn 3 Tbsp Tom Yum Paste 1 Tbsp Roasted Chili Paste 8 Tbsp Coconut Milk ¼ tsp Sea Salt to taste Method Place the chicken stock, lemongrass, galangal, chilies, and lime leaves in a medium saucepan. Bring to th

Mashed Potatoes And Gravy (Mashed And Gravy)

Mashed Potatoes And Gravy (Mashed & Gravy) Ingredients 900 g (2 lbs) Yukon or Russet Potatoes, peeled and quartered 4 Tbsp Unsalted Butter 5 to 6 Tbsp Cream or Milk ¼ tsp Sea Salt, or to taste Gravy 6 Tbsp Unsalted Butter 6 Tbsp All-Purpose Flour ¼ tsp Onion Powder 3 Cups Chicken Stock 2 Tbsp Beef Gravy or Drippings, or ½” of Beef Cubed 2 tsp Freshly Ground Black Pepper Sea Salt to taste 4 to 6 small or medium ramekins or baking dish, lightly butter 1 Tbsp Unsalted Butter (topping) Method Put the potatoes in a large saucepan and cover them with water. Bring the water to a boil, and cook potatoes for about 30 minutes, until cooked through and drain. Quickly mash the potatoes, and whisk in the warm cream or milk and butter. Whip the potatoes until fluffy. Set aside. Meanwhile, make the gravy. In a medium saucepan over moderate heat, melt the butter. Then stir in the flour, stirring constantly to remove the raw taste of the flour and stir until it’s golden in color. Add st

Scallion And Ginger Noodles

Scallion or spring onion, and ginger are the two essential ingredients for Chinese cooking. These two seasonings are often paired together to create a balance taste and flavor, the scallion is the "Ying" and the ginger is the "Yang". So, I would like to share a simple "Ying and Yang" Scallion And Ginger Noodles recipe today. The humble noodles taste wonderful as it is; but, it's usually served with your preferred toppings, such as stewed meat, chicken, or an easy fried egg as shown on the pictures. I have a little news to share too. Seasaltwithfood made the Babble's 2011 Top 100 Mom Bloggers list, together with many other talented mummy bloggers. Do check it out, just click the link over here or at the badge on the right side on my blog. Have fun! Scallion And Ginger Noodles Ingredients 400 – 450 g Dried Yellow Noodles, cooked as per manufacturer’s instructions 2 Tbsp Finely Chopped Ginger 2 Cloves Garlic, finely chopped 1 Bunch Scallions