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viernes, 18 de mayo de 2012

Beef Roll Soup with Mustard Green


10 thin pieces beef steak
300 gr mustard green (choy sun)
2 slices ginger
1,25 litres water
salt to taste

200 gr golden needle mushrooms
3 tbsp shredded carrot

1 tsp soy sauce
3/4 tsp cornfluor
pinch of pepper


Mix beef steak with marinade and marinate foo 30 minutes.
Rinse mustard green and section.  Rinse mushrooms and drain.
Divide mushrooms and carrot into 10 equal portions.  Roll each portion in each piece of beef steak.  Fasten with toothpick and steam over high heat for 10 minutes.  Drain beef rolls and reserve liquid.
Heat 2 tbsp oil and stir-fry ginger until fragant.  Add water and bring to a boil.  Add in mustard green and cook for 1 minute.  Add in beef rolls and reserved liquid.  Bring to a boil again, add in salt, dish up and serve.

Bean Curd and Tomato Soup


1 tomato
1 square bean curd
2 stalks Chinese mustard cabbage (Choy sun)
1,25 litres stock
1 tbsp chopped spring onions
1 tsp salt
dash of sesame oil


Cut tomato into wedges.  Cut bean curd into 6 pieces.  Rinse cabbage and section.
Bring stock to a boil.  Add in tomato and bean curd and bring to a boil again.
Add in salt and cabbage.  Cook until cabbage is soft.  Dish up, sprinkle with sesame oil and chopped spring onions, and serve.

Bamboo Pith and Wood Ear Soup


50 gr presoftened bamboo pith (chuk sum)
50 gr presoftened wood ears (black fungus)
5 mushrooms
200 gr mustard green (choy sum)
1,5 litres chicken stock
1 tbsp oil
salt, sugar and pepper to taste


Soak mushrooms untilñ soft, remove stems and shred.
Blanch bamboo pith, wood ears and mushrooms in boiling water for 2 minutes.  Remove and drain.
Heat 1 tbsp oil.  Add chicken stock, bamboo pith, wood ears, mushroom and mustard green.  Bring to a boil.  Add salt, sugar and pepper.  Dish up and serve.

Crazy Chocolate Cake


1 cup fluor
2 tsp baking powder
1 tsp salt
3/4 cup sugar
1/2 cup milk
1 square chocolate and 2 tbsp butter, melted over hot water

Mix all and pour into pan, then pour over top very slowly:

172 cup white sugar
1/2 cup brown sugar
2 tbsp cocoa
1 cup boiling

Bake at 350ºF for 45 minutes.

Moist Devils Food Cake


1 cup shortening
2 cups sugar
2 eggs
1 cup sour milk
3 cups fluor
2 tsp baking soda
1 tsp salt
1/2 cups cocoa
1 cup hot water
1 tsp vanilla

Cream sugar and  shorteninh and add eggs.  Add dry and wet ingredients alternately.  Make a paste of the cocoa and water and add to mixture.  Add vanilla and pour in pans.

bake at 325º for 30 - 35 minutes.

Funny Cake


1/2 cup shortening
2 cups sugar
2 eggs
2 cups fluor
1 tsp baking powder
1 cup milk
1 tsp vanilla


1 cup sugar
2 tbsp cocoa
3/4 cup hot water

Makes 2 8" pies.

Bake at 325ºF for 40 minutes.

Chocolate Cake


1 1/2 cups sugar
3/4 cups butter
2 egg yolks
1/2 cup boiling water with 1/2 cup cocoa
2 cups fluor
1/2 tsp salt
1 tsp baking powder
1 cup milk and 2 tsp vinegar
1 tsp soda
1 tsp vanilla

Mix all ingredients, fold in two egg whites bell beaten.

Bake on greased pan at 350ºF about 25 minutes.

Pumpkin Pie


1 cup sugar
1 1/2 tsp cinnamon
1/2 tsp cloves, nutmeg, allspice, ginger and salt
2 eggs beaten
1 1/2 cups pumpkin (cooked and smashed)
1 2/3 cups evaporated milk (1 tall can)
9" pie shell

Mix all ingredients, beat well.  Prepare shell as directed, fill with pumpkin mix and bake at 425ºF for about 15 minutes or 350ºF about 40 min.

English Tea Balls


1 cup butter
1/2 cup sugar
2 tsp vanilla
2 cupos fluor
1 1/2 tsp salt
2 cups finely chopped pecans

Cream sugar, shortening and vanilla.  Sift fluor and salt.  Mix and add pecans,
Roll into thinly balls and bake in ungreased pan for 20 minutes at 325ºF,

When just warm, roll in confectioner's sugar.

German Crisps


1 cup butter
2 eggs
1/4 tsp salt
2 cups brown sugar
3 1/2 cups fluor
1 tsp baking soda
1 cup chopped nuts

Mix all and form in a roll and chill throughly.
Slice thinly and bake

350º F to 375ºF until light brown.

domingo, 6 de mayo de 2012

Freekeh with Cauliflower, Pomegranate and Mint (serves 4)


300 gr freekeh
7 tbsp olive oil
1 brown onion, finely chopped
500 ml vegetable stock
cauliflower, broken into small florets
cup plain fluor
1 tsp ground cumin
1 tsp ground coriander
400 gr tin lentils, rinsed and drained
1 pomegranate
1 cup walnuts, toasted
1/3 cup mint
1(3 cup coriander
1/3 cup basil
2 tbsp extra virgin olive oil
2 tbsp pomegranate molasses

Soak freekeh for five minutes, then drain.  Heat one tbsp oil in a medium pot, saute onion until softened, add freekeh then add stock and cook for 15 minutes.  Meanwhile, cut cauliflower into small florets and place in a large bowl.  Mix fluor, cumin and coriander.  Toss cauliflower in spiced fluor to coat.  Heat remaining oil in large frypan.  Add spice-dusted cauliflower and fry over medium-low heat for 10 minutes until cauliflower is soft and golden.  Add extra oil if required.  Toss with freekeh, scatter over drained lentils, pomegranate seeds, toasted walnuts and fresh herbs.  Drizzle with extra virgin olive oil and pomegranate molasses and serve.  

Pomegranate molasses recipe:

4 cups pomegranate juice, 1/2 cup sugar, 1/4 cup lemon juice.

In a large uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers.  Reduce heat just enough to maintain a simmer.  Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups.  Pour out into a jar.  Let cool.  Store chilled in the refrigerator.
If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

Baked Portobello Mushrooms topped with Quinoa, Feta and Micro Herbs (serves 4)


8 medium Portobello mushrooms
50 gr unsalted butter
a few spring of thyme
150 ml dry white wine
150 ml vegetable stock
2 garlic cloves, finely sliced
Sea salt and freshly ground black pepper
2 cups water
1 cup quinoa
320 gr jar marinated goat's feta
Micro Herbs for garnish

Preheat oven to 180º C.  Place mushrooms in a large baking tray, dot with butter and scatter over thyme sprigs. Add wine, stock and garlic. Season with salt and pepper. Cover tray with foil and cook for 15 minutes, or until the mushrooms are tender. Meanwhile, in a small saucepan bring two cups of water to the boil, add quinoa, reduce heat, cover with a lid and cook for 10 to 15 minutes until the liquid is absorbed.  Remove from heat and fluff the quinoa with a fork. To serve, spoon the quinoa over the mushrooms, add a dollop of goat's feta and scatter over the micro herbs. Season with extra salt and pepper if required.

Kumara Frittata with Roasted Mushrooms (serves 4)


2 small zucchini, finely sliced
100 gr peas
8 eggs
4 tbsp milk
2 tbsp grated cheese (cheddar, gruyere, parmesan)
dea salt and pepper
3 tbsp butter
400 gr cooked kumara, cut into 2 cm chunks (sweet potatoes)
200 gr swiss brown mushrooms
1 tbsp olive oil
2 tbsp roughly chopped flat-feal parsley

Cook zucchini and peas in a pan of salted simmering water for two minutes only, then drain, cool under cold running water and drain again.  Heat oven to 190ºC.
Beat eggs with milk, cheese, salt and pepper.  Heat one tbsp of butter in a large oven-proof frypan. Add egg mixture and cook for one minute, then add sweet potato, zucchini and peas, juggling the pan so they settle into the egg.
Cook over moderate heat for five minutes, drawing back the edges to tip the runny egg into the pan to help it cook.
Transfer pan to the oven and bake frittata for 15 minutes or longer, until just set.  Trim mushrooms and cut each into three thick slices.  Heat remaining butter and olive oil in a pan and cook mushrooms until brownies, about 10 minutes.
Toss with chopped parsley, sea salt and pepper and serve with big wedges of frittata.
Serve warm from the oven with roasted mushrooms, or if someone needs a meat fix, mith pan-fried chorizo.

Roast Vege and Feta Pasta (3-4 servings)


400 gr pumpkin
1 medium red onion
1 medium red pepper
2 cloves garlic, chopped
1 tbsp olive oil
2-3 large portobello mushrooms (about 150 gr)
300 gr penne, rigatoni or other short pasta
1/4 cup evaporated milk or cream
2-3 tsp basil pesto
1/2 tsp salt
about 100 gr feta, crumbled
pepper to taste

Heat oven to 225ºC. While the oven heats, peel and de-seed the pumpkin then cut the flesh into two-centimetre pieces.  Cut the onion into about 12 thin wedges.  Halve the red pepper, remove the seeds and pith then cut into 1 cm strips.
Place the prepared vegetables into a large bowl.  Add the garlic and two tablespoons of oil and toss gently until the vegetables are coated with oil (add the extra oil if required).
Spread the vegetables in a single layer over a teflon or baking paper-lined roasting dish or sponge-roll tin, then place in the preheated oven. After 10 minutes gently turn the vegetables, add mushrooms and return to the oven for a further 10 minutes.
While the vegetables roast, cook the pasta in plenty of lightly salted, rapidly boiling water.  Drain the cooked pasta, return to the cooking pot and toss with the remaining oil.  Add the evaporated milk or cream, pesto and salt and stir to combine.
Remove the roasted vegetables from the oven and cut the mushrooms into strips about 1 cm wide.  Gently stir the vegetables (plus any oil and/or juices) and about two thirds of the feta into the pasta.  Season to taste with pepper and garnish with the remaining feta.

Gluten-Free Chocolate Brownie

For an 18 x 28 cm brownie:


100 gr butter
90-100 gr dark chocolate, chopped
1 cup sugar
3 large eggs (size 7)
2 tsp vanilla essence
1/2 cup tapioca fluor
1/2 cup rice fluor
1/4 cup cocoa powder
1 tsp guar gum
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts, optional

Preheat the oven to 180ºC. Cut the butter into 3-4 pieces and place in a medium-sized pot along with the chopped chocolate. Heat over a medium-low heat, stirring frequently, until the chocolate has just melted.
Remove the pot from the heat and stir in the sugar, then break in the eggs and add the vanilla essence and stir until smooth and evenly combined.  Sift fluors, cocoa powder, guar gum, baking soda and salt then stir until well combined. Fold in the walnuts if using.

Line an 18 x 28 cm brownie pan with baking paper, then pour in the brownie.
Bake in the middle of the oven for 25-30 minutes or until a skewer poked in the centre comes out clean.
remove from the oven and allow to cool in the pan for about 5 minutes before removing from the pan and cooling on a rack.
Cut as desired, then dust with the icing sugar before serving.

martes, 1 de mayo de 2012

Khasua - "Nan Gyi Thoke"


4 cucharadas de aceite
6 dientes de ajo, finamente cortados
1 libra (1/2 kilo) de pechuga de pollo sin hueso, corte en pequeños cubos
Lal Masala - 1 cucharada de chile rojo molido, 1 cucharada de semillas de cilantro molido, sal al gusto, 1/2 cucharada de pasta de ajo y jengibre y una pizca de cúrcuma
1 lata pequeña de puré de tomate
1 lata de leche de coco
1 caja de fettuccini, cocido


Caliente el aceite en un wok, añadir el clavo y remueva hasta que se doren, vierta el pollo y rehogue hasta que este la carne blanca.  Añada los ingredientes del lal Masala y el puré de tomate.
Mezclar de vez en cuando hasta que el aceite se separe de la mezcla.  Vierta la leche de coco y deje que cocine entre 7-8 minutos.
Agregar la pasta y mezcle bien.  Deje que cocine entre 5-6 minutos. Servir caliente.

Para decorar, puede utilizar huevo duro rallado o finamente cortado, chalota o cebolla china frita en aceite de cúrcuma hasta que esté crujiente sin quemarla.

Pollo Chana Dal


Una pechuga de pollo troceada en piezas pequeñas
1 1/2 taza de Chana dal remojada desde la noche anterior y parcialmente cocida
Lal Masala - 1 cucharada de chile rojo en polvo, 1 cucharada de semillas de cilantro en polvo, una pizca de cúrcuma en polvo y 1 1/2 cucharada de pasta de ajo y jengibre
Sal al gusto
3 granos de pimienta negra
3-4 clavos de olor
1 palito de canela
1/2 cucharadita de semillas de comino
1 cebolla mediana finamente picada
1 lata pequeña de pasta de tomate
4 cucharadas de aceite
agua, la necesaria


Caliente el aceite en un wok.  Incorpore las semillas de comino, pimienta en grano, clavos de olor, canela y la cebolla, rehogue hasta que esté ligeramente dorado.
Añada la pasta de tomate, deje que cocine hasta que el aceite se separe de la pasta. Agregue el lal masala y la sal.  Cocine hasta que el lal masala esté cocido (nuevamente el aceite se separa de los ingredientes).
Añada el pollo, chana dal y el agua, cantidad suficiente para que termine de cocinar el dal.
Cocine hasta que el pollo y el dal esté bien cocidos y la salsa tenga la consistencia que desee.
Sirva caliente con roti y ensalada.

Chana dal, son garbanzos pelados y partidos.
Lal Masala, es una salsa que se prepara con los ingredientes que se indican en la receta.
Roti, es el pan plano típico de la comida India.

Pollo Acaramelado al Horno

1 pollo solo la carne troceada
4 cucharadas de ketchup
4 cucharadas de azúcar rubia
pimienta y sal al gusto
5 cucharadas de sillao
1 poquito de sazonador
1 cucharada de salsa inglesa
1/2 cucharada de harina
2 cucharadas de algarrobina o miel de chancaca
1 cucharada de maicena
1 limón
1 botella pequeña de sprite

Macerar el pollo con el ketchup, azúcar, pimienta, sal y sillao, (controlar la sal) sazonador, salsa inglesa, harina, algarrobina o chancaca.  Dejar macerar por lo menos 1/2 hora.
Después de la maceración, se pone en la asadera el pollo uno por uno, llevar al horno (180ºC) para terminar de glacear el pollo, luego se retira para verter en él una botella pequeña de sprite, 1 cucharada de maicena, el zumo de un limón, previamente combinados, ponerlos nuevamente al horno a que termine de tomar punto.

Baked Spinach and Pumkin Cuscús - 2 raciones

Aceite de oliva en spray
200 gr de calabaza pelada y cortada
1/2 taza de cuscús
40 gr de espinaca, cortada
2/3 taza de pasta de tomate
1 diente de ajo triturado
pimienta negra molida
1/3 taza queso parmesano rallado

Precaliente el horno a 200ºC.
Rocíe ligeramente una sartén de parrilla con el aceite de oliva, y caliente, ase las rebanadas de calabaza durante 5 minutos por cada lado o hasta que estén ligeramente chamuscada y empieza a ablandarse. Cortar en cubo de 2 cm.
Mientras tanto, coloque el cuscús en un tazón mediano y vierta media taza de agua hirviéndo.  Desmenuce el cuscús con un tenedor hasta que la mayor parte del agua ha sido absorbida, a continuación tapar y dejar reposar durante 2 minutos. Desmenuzar nuevamente con el tenedor y dejar reposar otros 2 minutos.
Mezcle la espinaca y calabaza y vierta en un molde para el horno, presione las verduras en el fondo del molde.  Vierta el cuscús sobre la verdura y reparta sobre toda la superficie.
En un bol mezcle el tomate con el ajo y salpimente.  Cubra el cuscús con la mezcla del tomate y espolvorear queso parmesano.
Hornear 30 minutos o hasta que el queso se derrita.

Fuente: The No Excuses Cookbook by Michelle Bridges.