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Showing posts from February, 2010

Linguine With Artichoke Hearts And Olives

If you like artichokes and olives, then try this Linguine With Artichoke Hearts And Olives. This is one of my favorite pasta to serve if I am having a light and easy weekday dinner. I had some cherry tomatoes in the fridge and decided to add some into the pasta. Certainly made the pasta looked more appetizing with the vibrant colors. Agree? Recipe adapted from Patsy's Cookbook-Classic Italian Recipes Linguine With Artichoke Hearts And Olives (Printable Recipe) Ingredients ¼ Cup Olive Oil 8 Garlic Cloves, thinly sliced 8 Artichoke Hearts (canned in water), drained and quartered ¼ Cup Kalamata Olives, pitted and chopped 1 ¼ Cup Chicken Broth 4 Plum Tomatoes, coarsely chopped 8 Basil Leaves Sea Salt and Black Pepper, to taste 1 lb Linguine, cooked al dente 2 Tbsp Freshly Grated Parmigiano-Reggiano Method Heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté for 1 to 2 minutes, until golden. Add the quartered artichoke hearts, the olives, and the broth and

Fresh Mango Bread

I had made this Fresh Mango Bread a couple of weeks back. The fresh mangoes used here provided lots of great tasting natural sweetness and the hint of cinnamon was just perfect for us. (I had to omit the ground ginger because I knew my kids wouldn’t like it.) Anyway, I will be making my way back to Vancouver soon and will resume to posting more new recipes soon. Have a good week ahead :) Recipe adapted from Baking: From My Home To Yours by Dorie Greenspan Fresh Mango Bread (Printable Recipe) Ingredients 3 Large Eggs ¾ Cup Canola or Safflower Oil 2 ½ Cups All-Purpose Flour 1 Cup Sugar 1 tsp Baking Powder 1 tsp Baking Soda 1 ½ tsp Ground Ginger 1 tsp Ground Cinnamon ¼ tsp Sea Salt ½ Cup (packed) Light Brown Sugar 2 Cups Diced Mango (from 1 large peeled and pitted mango) ¾ Cup Moist, plump Golden Raisins Grated Zest of ½ Lime Method Preheat the oven to 350˚F. Butter an 8 ½ x 4 ½-inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or

Fried Chickpea Patties With Sesame Seed Sauce – Revithokeftedes me Tahini Saltsa

This is Fried Chickpea Patties with Sesame Seed Sauce or Revithokeftedes me Tahini Saltsa in Greek. According to my son, having the patties with the sauce reminds him of Hummus! To a large extent, his assessment is correct, as all the ingredients used are identical. It is sort of like eating a deconstructed Hummus. The patties do taste really good with the sesame seed sauce. Try it! Recipe adapted from The Complete Book Of Greek Cooking Fried Chickpea Patties With Sesame Seed Sauce – Revithokef t edes me Tahini Saltsa (Printable Recipe) Ingredients Sesame Seed Sauce (Yield: 1 ½ Cups) 1 Tbsp Minced Garlic ½ Cup Tahini (sesame seed paste) 6 Tbsp Fresh Lemon Juice 1/3 Cup Cold Water (approximately) ½ tsp Ground Cumin Sea Salt to taste Combine garlic and tahini in a work bowl. Pulse briefly. Add remaining ingredients and blend quickly. Chickpea Patties (Yield: About 24 Patties) One 20 oz Can Chickpeas ½ Cup Minced Onion 2 Tbsp Butter 1 Egg, beaten 2 Tbsp Minced Parsley Sea Salt and Pepper

Spinach Balls-Spanakokeftedes

I decided to get away from Vancouver BC for a couple of weeks or so to avoid the throng of Winter Olympics visitors and to celebrate the Chinese Lunar New Year in Malaysia this year. During this period, please note that I will not be posting new recipes regularly. Here, I have two delicious and healthy appetizers to share with you this week. This is Greek Spinach Balls or Spanakokeftedes. These spinach balls are crunchy on the outside and soft in the inside. The recipe had called for Kefalotiri cheese. But, I had to substitute it with Parmigiano-Reggiano instead as I was unable to find any at my local grocers. Using regular Parmesan cheese for this recipe will also be fine. Recipe adapted from The Complete Book Of Greek Cooking Spinach Balls-Spanakokeftedes (Printable Recipe) Ingredients 2 lbs Fresh Spinach 3 Eggs 3 Tbsp Melted Butter 1 Cup Grated Kefalotiri or Parmesan Cheese ½ Cup Crumbled Feta Cheese ½ Cup Minced Dill Sea Salt and Black Pepper to taste 1 Cup Breadcrumbs Vegetable Oi

Kampar Chicken Biscuit Crisps-Kai Chai Paeng

This is a rather unique biscuit, which apparently originated from Kampar, Perak. Kampar is the name of a town in the northern state of Perak in Malaysia. So, here is the strange thing, the Kampar Chicken Biscuit does not have any chicken in it at all! Irrespective of the rationale behind the name, I just simply enjoy them (which, I refer to as sesame seed biscuits with my kids). There are two versions of this biscuit, one is thick with doughy texture and the other is what I have here, the thin and crispy version. Needless to say, I like the latter which is why I made them.. :) Recipe adapted from Flavours by Debbie Teoh Kampar Chicken Biscuit Crisps (Kai Chai Paeng) Ingredients A 30 g Fermented Red Bean Curd (nam yue) 1 Large Egg 50 ml Milk 60 ml Cooking Oil 1 tsp Sesame Oil ½ tsp Sea Salt 30 g Confectioners Sugar 30 g Maltose 100 g Candied Melon (tung kwa), chopped 80 g Sesame Seeds Ingredients B 300 g All-Purpose Flour, sifted ½ tsp Ground Cinnamon 2 tsp Five-

Spicy Pork Ribs-Dwaeji Galbi

As it’s SuperBowl weekend, I thought I’d share an “easylicious” recipe with you to enjoy with your family and friends. I will get back to cookies next.. So, this is Korean Spicy Ribs, a recipe that I adapted from the Eating Korean cookbook. I had to make two changes to the recipes i.e. substitute Korean malt syrup with honey, and roast the ribs in the oven instead of barbeque grilling them. However, if your weather permits, do fire up that grill of course. In any case, the end result was fantastic! Not overly spicy even with the amount of chili paste called for in the recipe. It will go well with your game beverage of choice. So, do consider trying this Korean style ribs for a change. Recipe adapted from Eating Korean by Cecilia Hae-Jin Lee Spicy Pork Ribs- Dwaeji Galbi (Printable Recipe) Ingredients 2 ½ lbs Pork Back Ribs 1 (1/2-inch) Piece Ginger Root, minced 1 Small Garlic Clove, finely chopped ½ Cup Chili Paste (Korean) ¼ Cup Korean Malt Syrup (mool yut)/(Substitute with Honey) ¼

Pineapple Tarts-Pictorial & Video Guide-Bloggers Dinner at East Is East

Recently, I attended a bloggers dinner gathering organized by Sherman of Sherman’s Food Adventures . The gathering was pretty well received, more than 20 bloggers attended the dinner which was held at East Is East restaurant . Well done Sherman! Appreciate your invitation to join the event. I did not take any pictures that evening; but, if you are interested, please feel free to view some of the photos and a write-up about the event from Victoria ( Victoria's Food Secrets ), Kim ( I'm Only Here For The Food ) , Jessica & Mark ( Yum-O-Rama ), Wilson ( La Petite Vancouver ), Kevin ( 604 Foodtography ), Darina ( Gratinee ), Melody ( Gourmet Fury ), TS ( [eatingclub] Vancouver ), Joyce & Frank ( Van Foodies ), Anita ( La Petite Foodie ), Jenny ( My Secret Garden ), Jonathan ( Food and Tell ), and Mijune ( Follow Me Foodie ) Well, the winter Olympic is just around the corner and if you are coming over to Vancouver, do consider checking out all the above bloggers’ blog

Chocolate Mousse

My family enjoyed this decadent Chocolate Mousse very much. I like how the flavors from the Cointreau, espresso, and chocolate comes together. I really can’t think of a word to describe the taste of this mousse, so, I guess you simply have to make it yourself to know what I mean. :-) Do try the recipe. Recipe adapted from Patsy's Cookbook-Classic Italian Recipes Chocolate Mousse (Printable Recipe) Ingredients 1 ¾ Cups Heavy Cream ½ tsp Vanilla Extract 2 Tbsp Confectioners’ Sugar 1 ¼ Cups (10 oz) Semisweet Chocolate Morsels 2 Tbsp Coffee-Flavored Liqueur (such as Kahlua, Tia Maria, Marnier or Cointreau 2 Tbsp Brewed Espresso 1 Tbsp Unsalted Butter, softened at room temperature 1 Tbsp Granulated Sugar 1 Extra-Large Egg Method Combine the cream, vanilla, and sugar in a large, deep bowl. Using an electric mixer or a hand beater, whip until soft peaks are formed. Refrigerate and reserve. In the top of a double boiler, combine the chocolate morsels, coffee-flavored liqueur, espresso, but