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Showing posts from September, 2009

Brownie Pops

Dear readers, good day! I am so glad to announce that today is my blog’s first anniversary! I can’t believe it, time certainly does fly when you are having fun! I would like to take this opportunity to thank all the readers of Seasaltwithfood for supporting and leaving many nice comments on my blog. Not to mentioned as well, many emails with wonderful ideas and encouragements. I appreciated the kindness and will certainly continue to share as much recipes possible. Thanks! FYI: One of my readers have also been so kind to bring to my attention recently that a certain new blog based in the UK, , have been blatantly plagiarizing contents from my blog. Shocking! So, do you reckon that is some form of recognition that I must be doing something right? What do you think? Should I be flattered or upset that someone has made such an effort to steal my postings? Anyway, I hope the owners’ of that blog will read this and have some dignity to stop ripping off my w

Banana Pancakes

This is an easy to prepare Banana Pancakes recipe. I like to serve them plain, with a few slices of bananas. You can also sprinkle some confectioner sugar or add some maple syrup to the pancake as shown in the above picture. Banana Pancakes (Printable Recipe) Ingredients 1 Cup All-Purpose Flour, sifted 2 tsp Baking Powder 2 Tbsp Sugar 1/2 tsp Salt 3 (about 380 g) Bananas, mashed 2 Eggs, Lightly Beaten 3/4 Cups Milk 1 to 2 Tbsp Vegetable Oil or Butter for greasing 2 Bananas, sliced Confectioners’ sugar for dusting Maple syrup for serving Method In a large bowl, combine the flour, baking powder, sugar and salt. Mix in the bananas, eggs, and milk and stir until the batter is smooth and no lumps of flour remain. Lightly grease the griddle or a non-stick pan with oil or butter. Ladle about 1/4 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2

Rosemary Raisin Pecan Crisps

Today I am posting a crisps recipe that I have adapted from a website called Dinner With Julie . Julie is a food and nutrition columnist based in Calgary. Her Rosemary Raisin Pecan Crisps tastes very similar to the Raincoast crisps version, which can be found at most local stores here in Canada. I must warn you, these crisps are very addictive! So, do try making them and happy snacking. Recipe adapted from Dinner With Julie Rosemary Raisin Pecan Crisps (Printable Recipe) Ingredients 2 Cups All-Purpose Flour 2 tsp Baking Soda 1 tsp Sea Salt 2 cups Buttermilk (at room temperature) 1/4 Cup Brown Sugar 1/4 Cup Honey 1 Cup Raisin or 1/2 Cup Dried Blueberries and 1/2 Cup Dried Cranberries 1/2 Finely chopped Pecans 1/4 Cup Sesame Seeds 1/4 Cup Ground Flaxseed 1 Tbsp Chopped Fresh Rosemary Method Preheat oven to 350˚F. In a large bowl, stir together the flour, baking soda and salt. Mix in the buttermilk, brown sugar and honey. Then add the raisins or dried blueberries, dried cranberries, peca

Steamed Seafood Dumplings

A delicious Steamed Seafood Dumplings recipe for all you seafood lovers out there. These dumplings are succulent and perfect with just a simple dipping sauce, which consists of soy sauce, vinegar, and a bit of chili flakes. So, do try the recipe and have fun wrapping the dumplings. Steamed Seafood Dumplings (Printable Recipe) Ingredients 150g Peeled Prawns, diced 150g Scallops, diced 100g Crabmeat, picked 2 Stalk Scallions, finely chopped ½ tsp Minced Ginger 1 tsp Soy Sauce ¼ tsp Sesame Oil ½ tsp Sugar ¼ Sea Salt A few dashes White Pepper ½ of Egg White (about 2 Tbsp) 1 tsp Corn flour 1 Packet (about 50 pcs) Dumpling Wrappers Dipping Sauce 4 Tbsp Soy Sauce 2 Tbsp Vinegar 1 Tbsp Sesame Oil 1 ½ tsp Chili Flakes Method Prepare the filling by combining all the above ingredients and marinate for about 30 minutes. Place 1 ½ tsp of the filling mixture in the center of wrapper. Brush or wet the edge of the wrapper with water. Fold up the wrapper in half and press both sides together to form a

Stir-Fry Sweet Potato Leaves With Roasted Shrimp Paste

Sweet potato leaves are edible, and is an excellent source for Vitamin A and C. It is another great tasting and healthy quick stir-frying vegetable dish you should include for your family. This dish was simply fried with some chilies and roasted shrimp paste. The end result is a spicy and yet, fantastic stir fried vegetable that can either be a great side dish or a healthy vegetable dish to go with some steamed rice. Stir-Fry Sweet Potato Leaves With Roasted Shrimp Paste (Printable Recipe) Ingredients 1 Bunch (about 400 g) of Sweet Potato Leaves, cleaned and cut into 1 1/2 inches in length 1 Tbsp Dried Prawns, soaked for 10 minutes and drained 5 Thai Bird's Eye Chilies, chopped 3 Cloves Garlic, coarsely chopped 1 Tbsp Oyster Sauce 1 Tbsp Salted Soy Beans, coarsely chopped 1 1/2 tsp Roasted Shrimp Paste (Belacan), crumbled 1 Tbsp Water 1 Tbsp Peanut Oil Sea salt to taste Method In a large wok with high heat, add the oil and cook the dried prawns until crisp. Toss in the garlic, chil

Roasted Artichokes With Bocconcini Tart

If you like artichokes, you will love these delicious Roasted Artichokes With Boncconcini Tart. Try to get hold of roasted artichokes in oil, if not, just substitute with canned artichokes in water. Drain and pat the artichokes dry with some paper towels. Then, drizzle with a little olive oil before baking the tarts. So easy to prepare, try it! Roasted Artichokes With Bocconcini Tart (Printable Recipe) Ingredients 8 Ready Baked Tart Shells 1 Roasted Red Pepper, drained, pat dry and coarsely chopped 2 Roasted Artichokes in oil, quartered 3 to 4 Regular Size Bocconcini Cheese, sliced thickly 8 Cherry Tomatoes, halved Fresh Mint Leaves Sea Salt to taste Freshly ground pepper to taste Method Preheat oven to 375°F. Bake the tart shells according to the package instructions. To assemble: Fill each tart shell with chopped red pepper. Top with cheese, artichoke and tomato. Then season with salt and pepper and drizzle a little oil from the artichoke jar. Bake the tart for about 10 minutes or un

Patatas Bravas-Potatoes In Spicy Tomato Sauce

Another great tasting tapas I like is called Patatas Bravas or Potatoes in Spicy Tomato Sauce. The cubed potatoes are fried twice to obtain the crunchiness. I am using the BC Yukon Gold Potatoes variety here. These potatoes have a creamy flesh, low in starch, and are excellent for deep-frying. As for the spicy tomato sauce, I have adapted the recipe from my favorite Traditional Spanish Cooking cookbook by Janet Mandel . The sauce is a little spicy, but, is perfect with the deep-fried potatoes. Patatas Bravas-Potatoes In Spicy Tomato Sauce (Printable Recipe) Ingredients 500 g (1 lb 2 oz) Potatoes, peeled Olive Oil for deep frying Sea Salt 175 ml (6 fl oz) Tomato Sauce 2 Tbsp Olive Oil 1 Clove Garlic, crushed 1 Tbsp Wine Vinegar 1 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chopped Oregano Cayenne or Ground Chili Sea Salt to taste Method Combine the tomato sauce, oil, garlic, vinegar, paprika, cumin, oregano and enough cayenne or chili to make the sauce fierce (spicy, hot). Add salt if nece

Pork Rolls-Flamenquines

I made these Pork Rolls a few days ago. They are usually served as a meat starter in Spanish meals; but, I think they are just great as appetizers and make a wonderful party food. Try it! Recipe adapted from Traditional Spanish Cooking by Janet Mendel Pork Rolls-Flamenquines (Printable Recipe) Ingredients 4 Thinly Sliced Pork Loin 4 Thinly Sliced Serrano Ham 4 Strips of Cheese or Cheese Strings 3 Tbsp Flour 1 Large Egg, beaten 6 Tbsp Breadcrumbs Olive Oil for deep frying Method Placed sliced pork between two layers of cling film and pound thinly with a mallet. Top each slice of pork loin with a slice of ham and a strip of cheese. Roll up into a cylinder and secure with cocktail sticks if necessary. Dip in flour, then beaten egg, then breadcrumbs. Fry in oil until browned on all sides. Drain and cut into smaller bite size. Serve immediately.

Mango Chutney

Mango Chutney is a very versatile condiment, typically served as a side dish with many curries. Not forgetting, a great accompaniment for sandwiches, and it’s also a fantastic dip for chips, crisps, and crackers too. Speaking of crackers, I recently had an opportunity to try out Lesley Stowe’s Raincoast Crisps’ newest creation, the Cinnamon Raisin crackers. Fabulous all natural crackers, handmade with care in small batches. I found this new cracker tasted great and was even better with the mango chutney. So, do try out my mango chutney recipe as your next side dish or snack dip. Enjoy! Mango Chutney (Printable Recipe) Ingredients 2 Large Ripe Mangoes, pitted and cut the flesh into 1/2 inch dice (about 3 Cups) 1 Clove Garlic, grated or minced 1/2 inch Ginger, grated or minced 1 tsp Cayenne Pepper 2 Cinnamon Sticks 3 Cardamon Pods 80 g Brown Sugar 3/4 Cup Apple Cider Vinegar 2 to 3 Tbsp Honey 1/2 Cup (about 70g) Raisins or Sultanas Method Place all the ingredients in a saucepan, and br

Tom Kha Gai-Chicken Soup With Coconut Milk And Galangal

Tom Kha Gai or Chicken Soup With Coconut Milk and Galangal is another popular soup from the Thai cuisine. This soup is a milder version compared to the other well known spicy Tom Yum. Some of you probably know that the word “Kha” in Thai means Galangal. Thus, no surprise here that the soup has a distinct galangal flavor. Using a good chicken stock soup base, coconut milk is added together with chicken meat, galangal, kaffir lime leaves, lemongrass, and fried dried chilies. The fried chilies in the recipe provides a smoky flavor to the soup with a slight hint of heat. Tom Kha Gai - Chicken Soup With Coconut Milk And Galangal (Printable Recipe) Ingredients 2 pcs (300 - 340 g) Skinless and Boneless Chicken Breast, sliced into bite size 1 inch Fresh Galangal, thinly sliced 2 stalk Lemongrass, crushed 5 Kaffir Lime Leaves, torn 1 tin (400 ml) Coconut Milk 600 ml Chicken Stock 100 g Fresh Straw or Oyster Mushrooms 4 Tbsp Fish Sauce 4 to 5 Tbsp Lime juice 10 Dried Thai Chili

Carrot Spice Muffins

Fancy having some Carrot Spice Muffins? The aroma from the combination of ginger and cinnamon used in this recipe certainly makes this one of my favorites. For me, the best way to savor muffins is to serve them warm with some cream cheese or whipped cream, as suggested by my son. Whichever way you prefer to enjoy your muffins, I hope you will try this recipe. Happy baking! Recipe adapted from Baking From my home to yours by Dorie Greenspan Carrot Spice Muffins (Printable Recipe) Ingredients 2 Cups All-Purpose Flour 1/2 Cup Sugar (I used 1/3 Cup) 1 Tbsp Baking Powder 1 1/2 tsp tsp Ground Cinnamon 1/2 tsp Ground Ginger 1/4 tsp Baking Soda 1/4 tsp Salt 1/3 Cup (Packed) Light Brown Sugar 2/3 Cup Flavorless Oil, such as Canola, Safflower or Corn 2 Large Eggs 3/4 Cup Whole Milk 1 tsp Pure Vanilla Extract 1 Cup Shredded Carrots (about 3, peeled and trimmed) 1/2 Cup Shredded Sweetened Coconut 1/3 Cup Moist, plump currants or raisins 1/3 Cup Pecans, or Walnuts, toasted, cooled and chopped Metho

Roasted Tomato Soup

Finally, we are beginning to experience some cooler weather here in Vancouver with the recent rainfall. The rainy weather got me craving for some nice warm soup for lunch. This Roasted Tomato Soup was my perfect fix, it has a light hint of spiciness and smoky flavor from the chipotle chili. I used Chipotle in Adobo Sauce, which comes in cans with a sauce made of spices, vinegar, tomato sauce, and sometimes with other chilies. Caution, they are very spicy so use only a half portion of the chili and make sure to remove all the seeds. Roasted Tomato Soup (Printable Recipe) Ingredients 3 lbs Roma Tomatoes, halved 3 Cloves Garlic, whole 1 Yellow Onion, halved and quartered 5 Tbsp Olive Oil 4 1/2 Cups Chicken Stock 2 - 3 Sprigs of Fresh Thyme 1/2 of a Chipotle chili in Adobo Sauce, seeded Sea Salt to taste Freshly Ground Black Pepper Method Preheat the oven to 205˚C/400˚F. In a large baking tray, arrange the tomatoes, garlic, onion, thyme and coat them with olive oil. Season the tomato mixtu

Sausage Rolls

Sausage rolls is an easy snack to prepare. They are great for kids’ party. Although, I am not a big fan of wieners, I must admit I do like them too. So, if you are planning to make these rolls for little kids, then cut the hot dogs into smaller bite size, perhaps divide it into 4 or 5 pieces. You can also serve up the sausage rolls on a stick. Well, do try this quick and easy recipe for your next kids or even adult party. Sausage Rolls (Printable Recipe) Ingredients 1 Packet (675 g) All Natural Beef Wieners, cut into half 1 Packet (400 g) Frozen Puff Pastry, thawed according to package directions 1 Egg, Lightly Beaten Some Black And White Sesame Seeds Method Preheat oven to 400˚F and prepare a large baking tray with parchment paper. Unroll the puff pastry and place on a flat surface. Cut the pastry according to the length of the wieners while leaving about 1 cm of space on both sides. Place the wieners on top of the pastry. Roll them up and place the seam side down. Brush the pastry wi