tag:blogger.com,1999:blog-59009238420050775832024-02-06T19:37:55.106-08:00Nice Food RecipeNew Food Recipes Everyday. Be sure to come back and learn more recipes.Share with your friends if you enjoyed.Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.comBlogger245125tag:blogger.com,1999:blog-5900923842005077583.post-21707713206134588932015-04-01T06:08:00.000-07:002015-04-01T06:08:04.764-07:00Dark Chocolate Mousse Tart<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbWtVh71Fj0AZHQfGmAgNnrx5c0udFZG4Q6Ji_uZoaJB5n5i8UrX1mWmB6Yna1y6w9y4wcdr8rmzD50FF3pbWSkjIDJFfGUEiUHc9HdQ6LP3-awp8zDNW6bfwuF9U2XXlfsEEqwFCvBUK/s1600/DSC_0015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbWtVh71Fj0AZHQfGmAgNnrx5c0udFZG4Q6Ji_uZoaJB5n5i8UrX1mWmB6Yna1y6w9y4wcdr8rmzD50FF3pbWSkjIDJFfGUEiUHc9HdQ6LP3-awp8zDNW6bfwuF9U2XXlfsEEqwFCvBUK/s1600/DSC_0015.jpg" height="267" width="400" /></a></div>
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Intense. That's one word that perfectly describes this dark chocolate mousse tart. Intense colour, intense flavour and intensely ... satisfying too. If you've visited this blog lately, you'll know full well how I've been consumed with making pastry off late. Pies, tarts, puffs ... that's about all I've been making for the last couple of weeks. And so, when I watched Mindy, a contestant on Masterchef Australia (season 4) make a chocolate mousse tart with a chocolate shortcrust pastry shell, I knew I had to give it a go. A chocolate crust: wow! (Mindy went on to win the challenge and her tart was featured on the cover of the Masterchef magazine — didn't know there was such a mag. But you can check it our here).<br />
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So anyway, I decided to follow her recipe for two reasons: first, it looked bloody good — chocolate on chocolate? I mean who can resist, right? Second, while I love watching episodes of Masterchef (the Australian one, not the American version), I am always curious about how good the dishes really are. I mean, the ones that the judges rave on about. The abilities of the home cooks are without a doubt gasp-worthy but I just wonder how the dishes actually taste. So, by trying out Mindy's recipe, I'd be able to satisfy my curiosity. <br />
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I followed her recipe with minimal changes: she poured a caramel orange syrup over her tart, I chose to drizzle a spiced orange syrup instead. Also, she used 3 egg yolks on top of 2 whole eggs, I just used 2 yolks as I had just four eggs left at home.<br />
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The instructions in Mindy's recipe were easy enough to follow. The crust used a fair amount of cocoa powder which was combined with flour, icing sugar and ground almonds. It's a shortcrust pastry: chilled butter is rubbed into the dry ingredients and then a liquid (in this case an egg) is added to bind the dough together. The pastry was rich and very chocolaty. It was also a little more wet than your regular shortcrust shell. I liked the taste: it wasn't too sweet ... in fact it wasn't sweet at all, allowing the chocolate to be the star ingredient and flavour. I might try using ground hazelnuts instead of almonds the next time as I think hazelnuts go so well with chocolate. (I did try using hazelnuts and it was brilliant. I think I'd go with hazelnuts in future. It also combines well with the cocoa and flour and you don't see specks of beige as with the almonds). But, yeah it turned out to be a really nice crust.<br />
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The end product was a deeply satisfying chocolate treat. Rich, warm and comforting and "super yum", as the judges on the show eloquently described it. Super yum indeed.<br />
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Chocolate Mousse Tart<br />
(Adapted from Mindy Woods recipe from Masterchef)<br />
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For the pastry<br />
100g plain flour<br />
70g cocoa powder<br />
pinch of salt<br />
60g icing sugar<br />
20g ground almonds<br />
90g butter, chilled and cubed<br />
1 egg<br />
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For the mousse<br />
275g dark chocolate<br />
140g butter<br />
2 eggs<br />
2 egg yolks (the original had 3 egg yolks)<br />
110g castor sugar<br />
zest of one orange<br />
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Orange syrup (not from the original recipe)<br />
3 tbsp castor sugar<br />
3 tbsp orange juice<br />
1 tbsp orange zest<br />
3 tbsp water<br />
1 star anise<br />
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For the pastry, whisk the flour, sugar, ground almond and cocoa together in a bowl. Add the cold butter and rub into the flour mixture with fingertips until you get what resembles coarse breadcrumbs. Add the egg and bring the crumbs together to form a dough. It will be slightly (just slightly) wet. Shape into a disc and chill for at least 30 mins.<br />
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Once chilled, place the disc in between two sheets of non grease paper and roll till about 4 mm thick. transfer onto the tart pan (10-inch) and gently mould to fit the pan.<br />
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Prick the base of the pastry case with a fork and chill for 15 mins. Meanwhile preheat the oven to 180C. Pre-bake the crust for 15 mins, until the base of the pastry has dried and hardened a little.<br />
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For the filling, add he chocolate and butter in a bowl and place the bowl above a pot of simmering water. Stir until both the butter and chocolate melts and becomes a shiny ganache. Remove and let cool.<br />
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Turn the heat off the water but keep the pan on the stove. Add the eggs, yolks and sugar in a bowl and place the bowl above the steaming water. Whisk with an electric hand held mixer or a balloon whisk till the mixture almost tripled in volume and you can form ribbons with the mixture. Stir in the zest.<br />
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Add to the cooled chocolate ganache (in three installments) and fold in gently.<br />
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Pour the filling into the pre-baked crust and bake for 18 mins. Remove and cool.<br />
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Make the syrup: add all the ingredients in a saucepan and heat until sugar dissolves and the syrup thickens. Drizzle over tart.Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-30317772016421095562015-04-01T05:34:00.000-07:002015-04-01T05:34:43.397-07:00Bruschetta Burger Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_emd9UqNrc4gtQWlJzODq6TfAg0hUUJfopjhGOCngKFe6hHj7ZmqZ3hewsrBDnGni2J5olD-TdOxo9vVk5qk0gXiEef3ugx-m2AwIqZOgZfdalh_TZAGax4u9WVR2AOWXdq3sLiQOqqQM/s1600/Applebees+Bruschetta+Burger+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_emd9UqNrc4gtQWlJzODq6TfAg0hUUJfopjhGOCngKFe6hHj7ZmqZ3hewsrBDnGni2J5olD-TdOxo9vVk5qk0gXiEef3ugx-m2AwIqZOgZfdalh_TZAGax4u9WVR2AOWXdq3sLiQOqqQM/s1600/Applebees+Bruschetta+Burger+Recipe.jpg" height="400" width="400" /></a></div>
<b style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><br /></b>
<b style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><br /></b>
<b style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Ingredients</b><br />
<br />
<ul style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 pound lean Ground Beef</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">3 teaspoons Montreal Steak Spice</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 Egg</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1/4 cup Oatmeal</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">6 Focaccia Bread</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 tablespoon Mayonnaise</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 tablespoon Basil Pesto</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Mozzarella Cheese</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">6 -12 tablespoons Tomato Bruschetta Topping (See recipe below)</li>
</ul>
<br style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" />
<b style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Directions</b><br />
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<ol style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">Combine ground beef,steak spice, egg and oatmeal.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Form into patties.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Grill patties over medium heat turning frequently for approximately 5 minutes per side.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">On one half of the Focaccia bread spread the mayonnaise and top with mozzarella cheese.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Heat bun until cheese is melted.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place the cooked burger patty atop the side of the bun with the mozzarella cheese on it.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Top the burger patty with basil pesto followed by Tomato Bruschetta Topping - 1-2 tablespoons to taste.</li>
</ol>
<br style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" />
<br style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" />
<b style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Tomato Bruschetta Topping</b><br />
<b style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><br /></b><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"></span><b style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Ingredients</b><br />
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<ol style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 Tomatoes, diced</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">4 tablespoons Parmesan Cheese, shredded</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 tablespoons Olive Oil</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 Garlic Clove, minced</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/8 teaspoon Seasoning Salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 tablespoons Balsamic Vinegar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 teaspoon Basil, chopped</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/8 teaspoon Oregano, chopped</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tablespoon green onion, chopped</li>
</ol>
<br style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" />
<b style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Directions</b><br />
<br />
<ol style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">Combine everything and mix well.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-40715569711713851082015-04-01T05:06:00.000-07:002015-04-01T05:06:03.671-07:00Peanut Butter-Filled Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJUAmKlrgkJ_WH0DyNQfRNYptN0wzNeUjD_xVie_DBAUdofJb_inNk_pT-GAw3f4jq0-V1nC4lJxbfY2NbZQGK1VUpvPsy76mcYDheloXZyopdeLWCXjA3rqxiPN1VPwa2p1nCM1PSwSU/s1600/peanut-butter-chocolate-cupcakes4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJUAmKlrgkJ_WH0DyNQfRNYptN0wzNeUjD_xVie_DBAUdofJb_inNk_pT-GAw3f4jq0-V1nC4lJxbfY2NbZQGK1VUpvPsy76mcYDheloXZyopdeLWCXjA3rqxiPN1VPwa2p1nCM1PSwSU/s1600/peanut-butter-chocolate-cupcakes4.jpg" height="276" width="400" /></a></div>
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<i style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Makes 24 cupcakes.</i><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<b style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Ingredients: </b><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<i style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">For the filling:</i><span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;"> </span><br />
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup confectioners’ sugar </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3/4 cup creamy peanut butter</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"> 4 tbsp. unsalted butter, at room temperature </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp. vanilla extract</li>
</ul>
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<i style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">For the cake: </i><br />
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 2/3 cups all-purpose flour </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3/4 cup unsweetened cocoa powder </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tsp. baking soda</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp. salt </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup sour cream </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 tbsp. milk </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tsp. vanilla extract </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">8 tbsp. unsalted butter, at room temperature </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 1/2 cups sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"> 2 large eggs</li>
</ul>
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<i style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">For the peanut butter icing:</i><br />
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup confectioners' sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup creamy peanut butter</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">5 tablespoons unsalted butter, at room temperature</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3/4 teaspoon pure vanilla extract</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 teaspoon kosher salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/3 cup heavy cream</li>
</ul>
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<b style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;"><br /></b><span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Preheat oven to 350 F. Line two muffin tins with 12 cupcake liners.</span><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<b style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">To make the filling</b><span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">: Combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.</span><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<b style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">To make the cake batter:</b><span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;"> Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment (I used a hand mixer), combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.</span><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. When the cupcakes are completely cool, top with peanut butter icing.</span><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<b style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">To make the peanut butter icing:</b><br />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment (again, I used a hand mixer). Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.</span>Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-16901211918441579132015-04-01T04:33:00.001-07:002015-04-01T04:33:32.861-07:00Delicious Breakfast<div class="separator" style="clear: both; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: center;">
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<span style="line-height: 18.2000007629395px; text-align: start;"><span style="background-color: white;">My teenage daughter woke up at 5:30 this morning to throw up. Nice alarm clock for a Saturday morning - NOT. By 10 A.M., she had thrown up so many times, she lost count. Poor thing. The first thing I had her do was to take some Wild Mediterranean Oregano essential oil. I make an oil blend that is gentle enough to swallow by mouth, but so potent, that we use it as a natural antibiotic at our house. In fact, our daughter has never had to take prescription antibiotics - ever. It has kept me antibiotic-free for 20 to 25 years at least (I've lost track). It has saved us probably thousands of dollars in doctors visits alone. CAUTION: Don't take oregano oil strait or you may wish you were dead - it burns the mouth and throat so bad.</span></span><span style="background-color: white;"><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">Tip: Whenever anyone in our home has gotten sick, I remind the rest of us to take a little oregano oil blend as a preventative measure. It works.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">My daughter soon tells me that she can't even keep any water down. I know she is absorbing some of the wild oregano anyway, and I also know it is annihilating this bug she has, it will just take a short time to see the effects.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">I have her rub a combination of virgin coconut oil and a mixture of sickness fighting essential oils on the soles of her feet. I instruct her to do this at least every hour. The oils make their way into the body to help fight off the sickness. Cool, right?</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">I proceed to make her a strong ginger tea. Ginger is one of the best things you can take for an upset stomach and nausea. Ginger is even effective for motion sickness and morning sickness. I sweeten it with about 4 drops of sugar-free stevia glycerite. See our recipe for stevia glycerite on this blog.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">I let the ginger tea steep 10 minutes and then take it to my daughter. I tell her about ginger being a perfect remedy for her stomach. She asked me, will it help? I told her, "It certainly will." She's feeling pretty miserable, I want to give her some hope. Honestly, she has been sick so infrequently, that it is a shock to her. She hasn't had all the sickness that most kids have. I have to let her know that she will live. Don't laugh.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">Next, I make a pot of hot rice porridge. Rice is very easy on the stomach. I have a special recipe I use, which I will share here. I use basmati rice (brown or white) and I add a little psyllium husk to it. Psyllium is a fiber that is also soothing and detoxifying to the digestive tract. It also gives a nice creamy texture to the hot cereal. We love it for it's blood sugar regulating effects. Psyllium slows the absorption of sugars and carbohydrates, which helps to even out your blood sugar levels. That's a good thing for maintaining health.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">Another important tip is to salt all of your hot cereals as you are cooking them. It takes hot cereal from flat and boring to actually tasting good. It brings out the flavors nicely. Even salting to the point of the cereal being on the savory side is delicious, and is our family's favorite way to prepare mush. We have used BioSalt for this purpose for years. It is a balanced salt, that negates water retention in the body. See our BioSalt recipe on this blog.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">For my daughter's situation, I sweeten the hot porridge with wild flower honey (preferably raw), as it is healing too. I sprinkled her cereal with ground ginger and cinnamon and topped it off with a little pad of butter. I then added a little organic whole milk.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">Let's cross our fingers. Will the cereal stay down?</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">I made cereal fort the rest of the family too. This cereal is a delicious comfort food, plus it's cold outside and this is nice and warming. The basmati rice makes this cereal special. Try it!</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">We nicknamed this particular recipe "Fiji Rice Mush." Mom created it while living in Fiji. It gives a nice exotic twist to mush's name, don't you think?</span><br style="line-height: 18.2000007629395px; text-align: start;" /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKb6gbtEESZt0U_Dy9c66bc4rg-bWWkU8fzukQhtjCYna6v9c0BYR2tbuzqS1lqoLDEpi_87ehjBoQAJoeXSvtO0c_bKznX4TdowkrqU-IzPY58mckUJII_ypquDBGUMlM3L9Bj_WEpMWn/s1600/IMG_2835.JPG" imageanchor="1" style="background-color: white; color: #4d469c; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKb6gbtEESZt0U_Dy9c66bc4rg-bWWkU8fzukQhtjCYna6v9c0BYR2tbuzqS1lqoLDEpi_87ehjBoQAJoeXSvtO0c_bKznX4TdowkrqU-IzPY58mckUJII_ypquDBGUMlM3L9Bj_WEpMWn/s1600/IMG_2835.JPG" height="265" style="border: none; padding: 8px; position: relative;" width="400" /></a></div>
<span style="background-color: white;"><br style="line-height: 18.2000007629395px; text-align: start;" /><b style="line-height: 18.2000007629395px; text-align: start;"><u><span style="font-size: medium;"><br /></span></u></b><span style="line-height: 18.2000007629395px; text-align: start;"></span><b style="line-height: 18.2000007629395px; text-align: start;"><u><span style="font-size: medium;">Fiji Rice Mush Recipe:</span></u></b><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">2 c. uncooked Basmati rice (brown or white)</span><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">2 t. finely ground psyllium husk powder</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><b style="line-height: 18.2000007629395px; text-align: start;"><span style="font-size: medium;">Method:</span></b><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">Grind the rice kernels and psyllium in a high powered blender until it becomes a fine powder.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">You may find it easier to grind in 3 batches.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">Store what you won't be cooking in the freezer.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="font-size: small; text-align: start;"><br /></span><span style="line-height: 18.2000007629395px; text-align: start;"></span><b style="line-height: 18.2000007629395px; text-align: start;"><span style="font-size: medium;">To Cook the Fiji Rice Mush:</span></b><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">In a large saucepan, mix 1/3 c. ground rice mixture and 2 cups water. Add 1/2 t. </span><a href="http://kitchencheetahs.blogspot.com/search?q=biosalt" style="color: #4d469c; line-height: 18.2000007629395px; text-align: start; text-decoration: none;">BioSalt</a><span style="line-height: 18.2000007629395px; text-align: start;"> or sea salt.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">Stir and cook until thick on medium-high heat.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">Reduce heat and cook on the lowest heat for at least 10 minutes. Add more water as needed.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">Remove from heat, cover, and let sit 20 to 30 minutes.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">To keep hot, cover with a folded terry cloth towel.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">Check for salt, and adjust is desired.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">Serve with coconut milk, organic milk, or nut milk.</span><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><b style="line-height: 18.2000007629395px; text-align: start;"><span style="font-size: medium;">Note:</span></b><br style="line-height: 18.2000007629395px; text-align: start;" /><br style="line-height: 18.2000007629395px; text-align: start;" /><span style="line-height: 18.2000007629395px; text-align: start;">The psyllium husk slows the absorption of the starch in the rice. Psyllium also extends the amount of porridge made because it absorbs a lot of water. It helps your blood sugar levels not to spike and then crash, helping with weight loss. Psyllium is also good for the digestive system and helps you feel full longer.</span></span>Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-91723701166786543722015-04-01T04:04:00.000-07:002015-04-01T04:04:19.120-07:00Milk Loaf Full of Corn<div class="separator" style="clear: both; text-align: center;">
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I've been in search of the perfect loaf of corn-flavoured bread for a long, long time. When I was a child, my parents used to buy loaves of fluffy corn bread from a bakery quite close to where we lived in Penang. It was the only thing I'd willingly eat for breakfast - I used to detest eating breakfast, particularly in the wee hours of the morning before leaving for school slightly before 7 in the morning. But for all the fuss I'd make over swallowing the half-boiled eggs my mum prepared, I gladly ate a slice or even two of this deliciously soft bread. Selective eating, even back then I guess.<br />
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Since we moved away from Penang many, many years ago, I haven't sampled anything close to the bread I remembered, and not for the want of trying either. I even tried my hand at making the classic American cornbread hoping that it would be similar -- it turned out well but it wasn't the bread I loved from my younger days. I was beginning to think it was a figment of my wild imagination. You know, when you're a kid who makes up stories, the lines between what's real and what's not becomes very blur.<br />
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But when I discovered the Tangzhong method of baking bread a month or so ago, I saw a glimmer of hope. The light at the end of the tunnel, so to speak. The Tangzhong bread is soft and fluffy and ever-so-slightly sweet, much like the texture and flavour of the corn bread I longed for. And, with the addition of custard powder in the water-roux (the roux is the hallmark of the method), it even has the same shade of yellow as the original corn bread. All I had to do, perhaps, was to add some corn into the dough. I had some frozen corn kernels in the freezer so I thought I'd give it a shot.<br />
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Prior to this, I'd only made buns using the tangzhong method, simply because soft rolls were nice and easy to binge on. This time, I decided to make a loaf.<br />
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Start by making the roux. I used custard powder in the rough as I wanted the corn flavour (a main element in custard powder is corn flour): 2 tbsp bread flour, 2 tbsp custard powder and 120 ml liquid (half milk, half water). Mix the ingredients and heat over a low fire until it thickens (to the consistency of mayonnaise, almost). Leave the roux to cool.<br />
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Next, mix the dry ingredients together: 350g bread flour, 2 tbsp milk powder, 4 tbsp sugar, 1/2 tsp salt, 1/2 tsp instant yeast.<br />
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Once the roux has cooled to about room temperature, add about 120g or 80% of it to the dry ingredients, along with an egg. Using your fingers, gently mix the ingredients together.<br />
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Next, add the liquid: 80ml warm milk + 40ml warm water and mix until you get a rough dough. Cover the dough with a tea towel and let it rest for ten minutes.<br />
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Have the corn, defrosted and cooled to room temperature, standing by, along with about 30gm butter, softened.<br />
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After allowing the dough to sit for 10 mins, add the butter and the corn and gently knead both ingredients into the rough dough until you get a soft, smooth dough, about 2-3 mins. Leave the buttery dough to sit for yet another ten minutes, covered with the tea towel.<br />
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When the ten minutes is up, I knead the dough again for a couple of minutes before resting it a further 10 minutes. Repeat this another two more times before finally allowing the dough, now nice and pliable, to rest and rise till it doubles in size: about an hour. (See the rise in the pics above).<br />
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Once the dough has risen and doubled in bulk, gently knead it for a minute and then transfer it onto a lightly floured surface.<br />
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Divide the dough into three equal portions. One by one, gently stretched the dough into a rectangle, with the longer side facing you. Mentally divide the rectangle into thirds and then fold the left side towards the centre followed by the right. (See pic above). Repeat with the other two portions. Arrange the three "rolls" close together in a loaf pan/dish and let it rise yet again, about 30-40 mins.<br />
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Preheat the oven to 180C. Once the rolls have risen to almost the rim of the tin/dish, bake for about 30 mins.<br />
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I was really excited to taste the corn loaf. I kept peeping in as the loaf baked just because I couldn't wait for it to be ready.<br />
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Once out of the oven, I had to let it cool before I could cut into it. This was pure torture. I wanted to know if I'd finally gotten it right. It smelt nice and corny. It looked nice and corny? Did it taste nice and corny too?<br />
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The verdict: Delicious! It was nice and corny. But, it wasn't exactly the loaf I ate as a child. Hrmmph. The corn kernels that dotted the loaf were a nice addition and they definitely added to the corn flavour of the bread. But they weren't infused into the dough. But, I was a step closer and perhaps next time I will use creamed corn instead and adjust the liquid in the recipe.<br />
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Until then, this delicious loaf will have to do! It's not bad, really. My hubby loved it and he doesn't even really like eating corn.Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-39607009575843036392015-04-01T03:34:00.000-07:002015-04-01T03:34:47.346-07:00Orange Poppyseed Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1q0ccmeYK2g4n0lhVMFoGtPnyeIHEPTU6cuKUTnwWqnWvLSynojeNUsBed_C-b11u09M3Z234NMNSfqBr6XOvuNsDIn2cdBbVzWcjx12j-5C18zuHb38c-3K3orSJfSD4nFxIVbvBIrGf/s1600/DSC_0663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1q0ccmeYK2g4n0lhVMFoGtPnyeIHEPTU6cuKUTnwWqnWvLSynojeNUsBed_C-b11u09M3Z234NMNSfqBr6XOvuNsDIn2cdBbVzWcjx12j-5C18zuHb38c-3K3orSJfSD4nFxIVbvBIrGf/s1600/DSC_0663.jpg" height="400" width="358" /></a></div>
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And the orange binge continues.<br />
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These orange poppyseed mini cupcakes are officially my all-time favourite cupcakes and my all-time favourite orange cake too. I make them ALL the time. Anytime anyone asks me for a recipe for a light, delicious cake, I give them this one. It's that good. Trust me.<br />
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I've posted the original recipe for this orange poppyseed cake on this blog before. But that was a long time ago... about two years ago actually and I really feel the time has come for a revisit. The recipe is from Moroccan-born cook Nadine Abensur from her book Enjoy (a review of which is also posted on this blog).<br />
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Abensur's recipe is for a cake but I preferred to make mini cupcakes from the batter this time instead of a whole cake. Mini cupcakes are awesome. You can just pop the whole thing in your mouth. It's that simple. And this one — with the orange and the poppyseed — literally pops in your mouth.<br />
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Pop. There goes another one in my mouth. Pop. And another.<br />
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Abensur's cake isn't sweet. It's delicious but it isn't sweet. But the cake comes with a spiced syrup which is drizzled over the cake as soon as it comes out of the oven. The syrup not only adds the necessary sweetness to the cake, it also keeps the cake nice and moist. And the spice adds another dimension to a basic orange cake.<br />
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Also, the original cake isn't frosted but I topped these mini cupcakes with a light cream cheese frosting which I feel goes well with the cake. Plus, frosting makes a cake looks so festive, right? (Oh ok, I'll come out and admit it. I am also practicing my skills at frosting and I am taking every opportunity I can get to master the art of frosting. Still it does add to the cake!)<br />
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Alright. Enough talk already. I hope I have convinced you to make this cake. The recipe follows.<br />
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Orange Poppyseed Cake<br />
(adapted from Nadine Abensur's Enjoy)<br />
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For the cake<br />
50g poppy seed<br />
60ml milk<br />
185g butter<br />
200g Castor sugar<br />
2 tbsp orange zest<br />
3 eggs<br />
175g self-raising flour, sifted<br />
50g plain flour, sifted<br />
50g ground almond<br />
100ml orange juice<br />
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Soak the poppy seed in the milk for about 10 mins. (The poppy seeds need to absorb moisture from the milk or they may be too hard).<br />
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Preheat the oven to 180C.<br />
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Cream the butter, zest and sugar on high speed until light and fluffy. Lower the speed of your mixer and add the eggs (one at a time) and mix till incorporated.<br />
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Add the flour, orange juice and milk with the poppy seeds — alternating between the three — until everything is combined.<br />
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Fill the cupcake liners with batter.<br />
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Bake for 15-18 mins or till a toothpick comes out clean.<br />
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For the Syrup<br />
3 tbsp Castor sugar<br />
3 tbsp orange juice<br />
1 tbsp orange zest<br />
3 tbsp water<br />
1 star anise<br />
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Mix the ingredients in a small saucepan and heat till sugar dissolves and a thick syrup emerges.<br />
Drizzle on the cakes once they're hot out of the oven.<br />
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For the Frosting<br />
170g cream cheese<br />
170g butter<br />
11/2 cups icing sugar<br />
1 tsp vanilla<br />
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Cream on high speed until light and very fluffy.Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-47457836873960388002015-04-01T03:04:00.000-07:002015-04-01T03:04:32.905-07:00Tangerine-Almond Tart with Chocolate Drizzle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLe9V454j8qoNy5OT-F8Tltr1gf3rCCXw2c7iU1xHXZ6EfGse0pHchO1e1Od_QRcKjC71vkZJpiEUh6Hb0Bg-Hf2101bVmNrFmOauPJyAf7CjzPffsUGTtYr5AN6XxxOJotOAkpe5mEvd/s1600/Pear-Almond-Tart-from-Scratch-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLe9V454j8qoNy5OT-F8Tltr1gf3rCCXw2c7iU1xHXZ6EfGse0pHchO1e1Od_QRcKjC71vkZJpiEUh6Hb0Bg-Hf2101bVmNrFmOauPJyAf7CjzPffsUGTtYr5AN6XxxOJotOAkpe5mEvd/s1600/Pear-Almond-Tart-from-Scratch-.jpg" height="333" width="400" /></a></div>
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<h4 style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px; position: relative; text-align: justify;">
Crust:</h4>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">1 1/4 cups all-purpose flour</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/3 cup sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tsp grated tangerine or orange zest</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 tsp salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">8 tbs unsalted butter, cold, cut into cubes</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 large egg yolk (<i>save the white for the filling</i>!)</li>
</ul>
<h4 style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px; position: relative; text-align: justify;">
Filling:</h4>
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 cup slivered almonds</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/3 cup sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 eggs</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 egg white</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 cup tangerine juice (about 3 tangerines) or orange juice</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">zest of 3 tangerines (about 3 tsp)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3 oz semisweet chocolate chips</li>
</ul>
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">1. Preheat oven to 400. Butter the bottom of a 9.5-in two piece tart pan. In a food processor, process the flour 1/3 cup sugar, zest, and salt for a few seconds to combine. Add the butter, and process until the mixture resembles coarse crumbs. Add the egg yolk (don't forget to save the white for the filling) and process just until it comes together in a ball. Pat the dough into the tart pan, prick the bottom all over with a fork, and then bake for 18-20 minutes. Set aside.</span><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">2. Turn oven down to 375. Clean out your food processor. Place almonds on a cookie sheet and toast in the oven for 3 to 5 minutes, until golden and fragrant. Let cool for a few minutes.</span><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">3. Place the almonds and 1/3 cup sugar into the food processor and process until almonds are ground. Add eggs, egg white, tangerine juice, and zest to the processor, and process until well blended. Scatter half of your chocolate chips over the crust. Pour the tangerine filling into the crust.</span><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">4. Bake the tart at 375 for about 25-30 minutes. The filling should be set. Melt your remaining chocolate chips in a double boiler (I used a small metal bowl placed over a pot of boiling water -- the bowl should be above and not touching the water), or you can use a microwave if you have one of those newfangled gadgets. Drizzle the chocolate decoratively over the tart (see my tip in the paragraph preceding the recipe!)</span>Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-71669074123072326812015-03-31T05:06:00.000-07:002015-03-31T05:06:19.491-07:00Simple Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYf2Jrctk7antBxHOzU0BRrAXwMGvNTkNCW20xC24VZa-2YjPvydZEdq2pU2yX7mVtHpMXzuIELyGFcQFmE2mmWbIR92cProNBPlUm4F875OH_buygDrj9e06nGfvv_4XiQTZP03Ojpvz/s1600/butternutsquash3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYf2Jrctk7antBxHOzU0BRrAXwMGvNTkNCW20xC24VZa-2YjPvydZEdq2pU2yX7mVtHpMXzuIELyGFcQFmE2mmWbIR92cProNBPlUm4F875OH_buygDrj9e06nGfvv_4XiQTZP03Ojpvz/s1600/butternutsquash3.jpg" height="266" width="400" /></a></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Sorts Mill Goudy;"><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></span></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">1 medium to large butternut squash, halved and seeded</li>
</ul>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">3 tbs butter or vegetable oil</li>
</ul>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">1 large onion, chopped roughly</li>
</ul>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp ground ginger </li>
</ul>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">4 cups chicken or vegetable stock</li>
</ul>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tsp salt</li>
</ul>
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">parsley or cilantro, chopped (for garnish)</li>
</ul>
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">1. Preheat your oven to 400. Place squash with the cut side down on an oiled baking sheet. Roast for about an hour until it can be pierced easily with a fork. Once cool, remove and discard the skin, leaving only the pulp.</span><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">2. Heat butter or oil in a soup pot over medium heat. Add the chopped onions and the ginger, and cook, stirring, until tender (about 5 minutes).</span><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">3. Stir in the roasted squash and the stock. Simmer and cook, breaking up the squash a bit, for around 20 minutes.</span><br />
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">4. Puree the soup until smooth. I use my </span><a href="http://www.amazon.com/gp/product/B000EGA6QI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000EGA6QI&linkCode=as2&tag=two-tarts-20" style="background-color: white; color: #d48173; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify; text-decoration: none;" target="_blank">immersion blender</a><span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;"> (which I adore!) because that involves the least amount of clean up. You could also use a blender or food processor. Add salt to taste, and reheat. Add your garnish, and serve!</span>Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-49181747952057993372015-03-31T04:32:00.000-07:002015-03-31T04:32:42.091-07:00Molten Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYSaZ2WTaCg5rGHbLLAezd4MXa8_GMm2mfWJVXHt0nwqiWXT1uReJC45Ej7hMR1T6OG_UO6iNgc-npysnXVPax6naaTqfZtZI7Mn1hVUb3lmMQymZKCmwgfpxD2s7v6gRfMDYYMN9iaND/s1600/classic-decadent-molten-chocolate-lava-cake-dusted-with-powdered-sugar1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYSaZ2WTaCg5rGHbLLAezd4MXa8_GMm2mfWJVXHt0nwqiWXT1uReJC45Ej7hMR1T6OG_UO6iNgc-npysnXVPax6naaTqfZtZI7Mn1hVUb3lmMQymZKCmwgfpxD2s7v6gRfMDYYMN9iaND/s1600/classic-decadent-molten-chocolate-lava-cake-dusted-with-powdered-sugar1.jpg" height="266" width="400" /></a></div>
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<span style="font-size: 15.3999996185303px;"><br /></span></h3>
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<span style="font-size: 15.3999996185303px;"><br /></span></h3>
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<span style="font-size: 15.3999996185303px;">Recipe</span></h3>
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Serves 4</span><br />
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 stick (4 oz) unsalted butter</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">6 ounces bittersweet chocolate</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 eggs</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 egg yolks</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 cup sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Pinch salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 Tbsp flour</li>
</ul>
<b style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Prep</b><span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">: Preheat oven to 450. Butter & flour four 6 oz ramekins. </span><br />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Gently melt the butter with the chocolate. Whisk until smooth. Do this in a double boiler if you have one. Or a poor man’s double boiler (bowl balanced over pot of boiling water) if you don’t. You’re in good company, that’s how we do it!</span><br />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">In a medium bowl, beat the eggs with the egg yolks, sugar and salt until thickened and pale. </span><br />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Fold the chocolate mixture and flour into the egg mixture. Spoon the batter into the ramekins and bake at 450 for 8-9 minutes. (</span><a href="http://www.foodandwine.com/recipes/molten-chocolate-cakes-vongerichten" style="background-color: white; color: #d48173; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify; text-decoration: none;">Food & Wine</a><span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;"> recommends 12 minutes but we found that to be too long, but possibly because of high altitude issues. We’re at 5,000 ft. If anyone gives this a try please let us know!)</span><br />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.</span>Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-23848937466256731862015-03-31T03:59:00.000-07:002015-03-31T03:59:45.153-07:00Carrot Muffins<h3 style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; line-height: 14.5px; margin: 0px; position: relative; text-align: justify;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQ-yGwINkgj8UCviXLUGKbZdbbC2HFAHmdx7yCiYiOu8qa7Tn0KEep8vJ9q6vxVP0tfEXGG_kY8qCpSf5EJ0M2HWbLKQO8AxNNxgmwkA2eZEvFW0vPMR64_NHRj4ZWX2bGrEtLsfUQ7tQ/s1600/carrot_muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQ-yGwINkgj8UCviXLUGKbZdbbC2HFAHmdx7yCiYiOu8qa7Tn0KEep8vJ9q6vxVP0tfEXGG_kY8qCpSf5EJ0M2HWbLKQO8AxNNxgmwkA2eZEvFW0vPMR64_NHRj4ZWX2bGrEtLsfUQ7tQ/s1600/carrot_muffin.jpg" height="400" width="400" /></a></div>
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<h3 style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; line-height: 14.5px; margin: 0px; position: relative; text-align: justify;">
Carrot Muffins</h3>
<br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;" />
<br />
<li style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px 0px 0.25em; padding: 0px;">3/4 cup whole wheat flour</li>
<li style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px 0px 0.25em; padding: 0px;">1/2 cup white flour</li>
<li style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px 0px 0.25em; padding: 0px;">2/3 cup dark brown sugar</li>
<li style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px 0px 0.25em; padding: 0px;">2 tsp ground cinnamon</li>
<li style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px 0px 0.25em; padding: 0px;">1 tsp baking powder</li>
<li style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp baking soda</li>
<li style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px 0px 0.25em; padding: 0px;">Pinch fine salt</li>
<li style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px 0px 0.25em; padding: 0px;">2 eggs</li>
<li style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px 0px 0.25em; padding: 0px;">1/3 cup vegetable oil</li>
<li style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px 0px 0.25em; padding: 0px;">1 tsp vanilla extract</li>
<li style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; margin: 0px 0px 0.25em; padding: 0px;">2 cups (ish) of grated carrots (3-4 medium carrots) Preheat oven to 350<br />Combine dry ingredients in a large bowl. Whisk oil, eggs, and vanilla together in a medium bowl, then add to dry mixture. Stir until just combined, then add carrots & stir until incorporated.<br />Divide batter evenly into 12 muffin cups and bake at 350 for 28-30 minutes</li>
Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-61305472898684738942015-03-31T03:30:00.000-07:002015-03-31T03:30:47.589-07:00Grilled Peaches with Bourbon Butter Sauce<h3 style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; line-height: 14.5px; margin: 0px; position: relative; text-align: justify;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXaFt8hTs4Kx9_kIv06tuM-3sqcVBF8uYraEYwPmGR-sNrlPa3GvcPrhzQkcUOV8Oa6kPs86B1IissOzI3pLwD-kS2UXgGAO1Lx3I7kG_wk0H_-6_FXtHLDVr_wvDLcBPxfy2m9k7IA1C/s1600/peaches3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXaFt8hTs4Kx9_kIv06tuM-3sqcVBF8uYraEYwPmGR-sNrlPa3GvcPrhzQkcUOV8Oa6kPs86B1IissOzI3pLwD-kS2UXgGAO1Lx3I7kG_wk0H_-6_FXtHLDVr_wvDLcBPxfy2m9k7IA1C/s1600/peaches3.jpg" height="265" width="400" /></a></div>
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Grilled Peaches with Bourbon Butter Sauce</h3>
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 ripe peaches <i>(optionally peeled)</i></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 Tbsp butter</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 cup brown sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 cup bourbon</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp cinnamon</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">pinch of salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><i>optional topping –</i> whipped cream or vanilla ice cream</li>
</ul>
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Peel the peaches if you’d like, then cut each in half and remove the pit. Put peaches aside on a dish to await grilling.</span><br />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Combine butter, brown sugar, bourbon, and cinnamon on the stovetop over medium heat. Heat and stir until the sugar is completely dissolved and the sauce is hot and bubbly. Pour into a small pitcher to await serving.</span><br />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Grill peaches on a hot oiled grill for approximately 3-4 minutes. Remove from grill and serve with warm bourbon butter sauce and whipped cream or ice cream.</span>Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-66380031348034869782015-03-31T02:55:00.000-07:002015-03-31T02:55:30.949-07:00Homemade Raspberry Ice Cream<h3 style="margin: 0px; position: relative;">
<b><br /></b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Qutj23lRVZXo5A3rx4XZ5Vs3o3U-TdYcdE-CPSlqv9Kb5Np99MhENqKgUKfILKRtEK2J7sKu8irgDhp5DmRhL-rvOwdiPPZWf5Rnye8fNY0aFGpA77HiGGGs2Kd1VZYNSoR_o0flAmcd/s1600/6070192993_edb6bc6e9b_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Qutj23lRVZXo5A3rx4XZ5Vs3o3U-TdYcdE-CPSlqv9Kb5Np99MhENqKgUKfILKRtEK2J7sKu8irgDhp5DmRhL-rvOwdiPPZWf5Rnye8fNY0aFGpA77HiGGGs2Kd1VZYNSoR_o0flAmcd/s1600/6070192993_edb6bc6e9b_z.jpg" height="266" width="400" /></a></div>
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<b style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Raspberry Ice Cream</b><br style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; font-weight: normal; line-height: 14.5px; text-align: justify;" /><ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; font-weight: normal; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">3 egg yolks</li>
</ul>
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; font-weight: normal; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">3/4 cup half-and-half</li>
</ul>
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; font-weight: normal; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 cup sugar</li>
</ul>
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; font-weight: normal; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">3/4 cup heavy cream</li>
</ul>
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; font-weight: normal; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">3/4 pint raspberries</li>
</ul>
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; font-weight: normal; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 tbs sugar</li>
</ul>
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; font-weight: normal; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">a couple drops vanilla extract</li>
</ul>
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; font-weight: normal; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">pinch of salt</li>
</ul>
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; font-weight: normal; line-height: 14.5px; text-align: justify;">Whisk the egg yolks briefly in a small bowl. Set a strainer over a heat-proof bowl. Heat the half-and-half and 1/2 cup sugar in a heavy-bottomed pot over medium heat, until sugar dissolves. When hot whisk a little of the hot half-and-half into the egg yolks and then whisk warm yolks into the hot mixture. Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from the heat and quickly strain. Add the heavy cream. Cover the mixture and chill. Puree the raspberries in a food processor, and strain the puree to remove the seeds. (It will take some help from your fingers to press the raspberries through while the seeds remain in the strainer.) Stir in the 2 tbs of sugar, and once the sugar has melted, add the berries to the cold cream mixture. Add vanilla and salt. Chill thoroughly and then freeze according to your ice-cream maker's instructions.</span></h3>
Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-89233266157651769832015-03-31T02:09:00.000-07:002015-03-31T02:09:27.048-07:00Homemade French Fries<h3 style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; line-height: 14.5px; margin: 0px; position: relative; text-align: justify;">
</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjnjN10DSditcSaFl7ljDxbhsv6XaKAw1yBQkz0xxSsUHnKTUsT_XQ0NK4IPmmMwLDNsGS3qHl59RI0A_mNnxkfdA3XuJxQpliJHuWQtXG6rKG6REBl67GPxK13eSrhyphenhyphenwSxNY8tQgpor7/s1600/boulder_fries2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjnjN10DSditcSaFl7ljDxbhsv6XaKAw1yBQkz0xxSsUHnKTUsT_XQ0NK4IPmmMwLDNsGS3qHl59RI0A_mNnxkfdA3XuJxQpliJHuWQtXG6rKG6REBl67GPxK13eSrhyphenhyphenwSxNY8tQgpor7/s1600/boulder_fries2.jpg" height="266" width="400" /></a></div>
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Homemade French Fries</h3>
<ul style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">4 large russet potatoes</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 c. peanut or canola oil (chosen for its high smoke point)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">generous sprinkle of salt</li>
</ul>
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Preheat oven to 450. </span><br />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Cut the potatoes into 1/4” strips. We found the thinness did a lot to prevent these from tasting like regular roasted potato chunks.</span><br />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Toss the cut fries into a bowl of cold water as they are cut. Let soak for 15 minutes, then drain away the cloudy starchy water. Rinse very well, then dump the wet fries onto a dish towel and blot them dry. If you were to roast too-wet fries they’d steam instead of roast, and be mushy in the end. Ew.</span><br />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Toss the dried fries with the 1/4 c. oil, then spread them in a single layer – we used two large rimmed baking sheets, that we spread thinly with oil. We’d recommend against using un-rimmed cookie sheets…you don’t want to start a grease fire! Sprinkle generously with salt.</span><br />
<span style="background-color: white; color: #666666; font-family: 'Sorts Mill Goudy'; font-size: 15.3999996185303px; line-height: 14.5px; text-align: justify;">Roast for 15 minutes, then retrieve the baking sheets and toss the fries around with a spatula. Return to the oven for another 15 minutes or so (you may need an extra 5 to 10 minutes -- one of our batches required more time, possibly because of the type of cookie sheet), until the fries are golden brown and blistered in spots.</span>Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-21990350003261110782015-03-31T01:38:00.000-07:002015-03-31T01:39:49.598-07:00Crazy Good Indian Butter Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="background-color: #fb5e53; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px; margin-left: auto; margin-right: auto; padding: 4px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLBuJ50rqvlnXBEsfssARyurh4cYKkaglJo1LGPw0EOj2kZwrVBxshufV46XY_VqOnM7QUC95f-VyDptFkJ3WZ6qx0amj-rIHBVwsp8E68VxnNP1noq1fm8cepKYsSkXa5c3-rXsKVw-8/s1600/IMG_3641.JPG" imageanchor="1" style="color: #4d469c; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLBuJ50rqvlnXBEsfssARyurh4cYKkaglJo1LGPw0EOj2kZwrVBxshufV46XY_VqOnM7QUC95f-VyDptFkJ3WZ6qx0amj-rIHBVwsp8E68VxnNP1noq1fm8cepKYsSkXa5c3-rXsKVw-8/s1600/IMG_3641.JPG" height="266" style="border: none; padding: 8px; position: relative;" width="400" /></a></td></tr>
</tbody></table>
<br style="background-color: #fb5e53; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" />
<span style="background-color: white;"><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">I'm not kidding, this dish is amazing. For years I have wanted to duplicate Indian Masala dishes found at my favorite Indian restaurant, The Bombay House, in Utah. My girls and I ADORE masala. Nothing made at home ever came close, I never found good recipes in books or online.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Sigh...</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">I get stubborn about these things sometimes... I again did my research, and still did not find what I was looking for. BUT, I decided to start with a basic Indian gravy and work from there. I knew I wanted a creamy, buttery tomato base. I did not want to taste an over abundance of cumin, which most home made recipes have. I also did not want the sauce to be acidic tasting from the tomato, again, most home made sauces are too sour. I wanted a harmonious marriage of exotic Indian spices, peeking their way through, delighting the taste buds. The sauces I love also have a subtle sweetness to them too and I wanted to duplicate that.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">I cooked and tasted carefully, adding more spices and "stuff" until the sauce "officially arrived".</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">The sauce turned out so rich and flavorful. The chicken was so moist and tender, with a touch of tang that perfectly complimented the decadent sauce. Served over basmati rice, and garnished with cilantro, it was perfect. We enjoyed it more than the version served at most Indian restaurants. I usually have to have tamarind chutney on the side to fully enjoy this dish, but this has such a nice flavor that I didn't need it at all. We fell into a blissful Indian food coma after this incredible meal. We were SO happy, just sayin'.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">This is a sauce you can add any meat to, not just the marinated chicken recipe below. You can make it vegetarian, by adding Paneer (an Indian cheese). Oh, how I love paneer... I tried making it once - epic fail. I'll figure that one out too some time.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">This makes enough sauce to serve about 8 people, or 2 meals of 4. I like to make the sauce ahead of time and store it in the fridge until needed. Restaurants also make their sauces in advance, in big batches, to save time. They will then customize it to order for their patrons. Marinating your meat ahead of time makes for quick meals come dinner time.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">This recipe is surprisingly easy to prepare. How great is that?</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Serve with basmati rice for authenticity and true deliciousness. I like to garnish with fresh chopped cilantro too.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Garlic Naan is a natural to serve with Indian food, My recipe is not gluten-free (yet), so I will not share it with you here.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Here is my original prized recipe, I now present it to you...</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium;"><b><u>Marinated Chicken:</u></b></span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">3 to 4 fresh or thawed skinless chicken breasts, cut into chunks</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 T. fresh lemon juice</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 T. mashed garlic</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 T. grated fresh ginger</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 T. plain yogurt (Greek yogurt works too)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 t. garahm masala powder (recipe on this blog)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 t. tumeric powder</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 t. chili powder</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 t. BioSalt (recipe on this blog)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><u style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><b><span style="font-size: medium;">Method:</span></b></u><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Mix the marinade with the chicken in a heavy duty Ziplock bag. Coat the chicken evenly.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Let marinate in your refrigerator for at least 4 hours, overnight is even better (you may store in your refrigerator up to 3 days this way).</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><b style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="font-size: medium;"><u>Makhani Masala Sauce (a thick buttery tomato based sauce):</u></span></b><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">2 T. virgin coconut oil</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 c. pureed onion</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 T. fresh grated ginger (paste)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 T. smashed garlic (paste)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 to 1 T. kasuri methi (dry fenugreek leaves), optional to taste (Indian food stores)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 1/2 t. Graham masala powder</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 t. Ancho red chili powder</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 t. plus 1/8 t. Saigon cinnamon</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 t. cardamom powder</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 t. tumeric powder, optional (I left it out this time)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 pinch red hot pepper flakes</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 green chili, minced, optional (I left it out this time)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">3 8-ounce cans tomato sauce</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 c. hot water</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 c. heavy cream (Dairy-Free Version: omit cream and water, add 2 cans full-fat coconut milk)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">2 t. xylitol</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 1/2 t. </span><a href="http://kitchencheetahs.blogspot.com/search?q=biosalt" style="color: #4d469c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-decoration: none;">BioSalt</a><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">, to taste (recipe on this blog)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 T. butter (omit if dairy-free version is desired)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><u style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><br /></u><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"></span><b style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="font-size: medium;"><u>Method:</u></span></b><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Heat 2 T. coconut oil in a large sauce pan over medium-high heat..</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Add ground onion and saute until it starts looking translucent.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Add the ginger paste, garlic paste and kasuri methi, if using (I did not have any).</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Saute until the mixture until it starts to sizzle and let it sizzle a few minutes. Don't let it burn.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Add a touch of water if you feel the onion is sticking to the bottom of the pan.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Add the graham masala, chili powder, cinnamon, cardamom, hot pepper flakes, and green chili.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Mix well in the pan. Add the tomato sauce and 1 c. hot water.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Turn the heat down to medium, cover and let cook for about 15 minutes, stirring occasionally.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Add 1 c. heavy cream and 2 t. xylitol, stir and then bring up to a boil again, uncovered.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Add 1 1/2 t. BioSalt and 1 T. butter, stir in and remove from heat.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Taste for seasoning. It should have a subtle sweetness from the xylitol and sweet spices.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Use the sauce immediately or pour into a quart jar and store in your refrigerated until needed.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">There is enough sauce to prepare 2 batches of the marinated chicken above.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><b style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="font-size: medium;"><u>To Prepare The Meal:</u></span></b><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><b style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="font-size: medium;"><br /></span></b><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Prepare the basmati rice according to the directions for your rice cooker, using 3 cups rice, the amount of water called for, 1 T. butter and a heaping t. BioSalt.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">In a large frying pan, heat the 2 T. coconut oil and fry the chicken pieces for about 3 minutes on each side, until starting to brown. don't over crowd the chicken in the pan.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Once the chicken is done, Add the prepared sauce, about 2 cups worth.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Stir together and gently heat through. Thin with a little water as needed.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Top with fresh chopped cilantro.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Serve over hot cooked basmati rice.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><b style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="font-size: medium;"><br /></span></b><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"></span><b style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="font-size: medium;"><br /></span></b><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"></span><b style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="font-size: medium;">Notes: </span></b><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">In the future I may puree the sauce to make it even more velvety.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">I used our home made Garam Masala spice blend recipe found on this blog.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><b style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">See pictures of the cooking process:</b></span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIN7Arxqf7vJ3zazPYyVP-cQ6VyG_ASWDumE-TPyc9UHv247lm7k8_NtTHUpd-2GAglKhzbz-VZupc72m045ry0F871oB2V0q71VVgx3DTBqC-25mvPuMBqBq978c8VZxbb7TVmWiPw4c/s1600/IMG_2920.JPG" imageanchor="1" style="background-color: white; color: #4d469c; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIN7Arxqf7vJ3zazPYyVP-cQ6VyG_ASWDumE-TPyc9UHv247lm7k8_NtTHUpd-2GAglKhzbz-VZupc72m045ry0F871oB2V0q71VVgx3DTBqC-25mvPuMBqBq978c8VZxbb7TVmWiPw4c/s1600/IMG_2920.JPG" height="426" style="border: none; padding: 8px; position: relative;" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.3999996185303px;"><span style="background-color: white;">The sauce is the boss!</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcCM91k3dUys4DmpMld2IsneeBEgwMZJoXj0H45X6gLUMVYAM2eYXvYFF1oGuc9zumqZdDlyreZHWeHiQxZ36CZ_yxEKbWH2ILRH3FemfZ6AbiXyasme1hEZaOcy296bDsVs3K_p_9WYb/s1600/IMG_3608.JPG" imageanchor="1" style="background-color: white; color: #4d469c; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcCM91k3dUys4DmpMld2IsneeBEgwMZJoXj0H45X6gLUMVYAM2eYXvYFF1oGuc9zumqZdDlyreZHWeHiQxZ36CZ_yxEKbWH2ILRH3FemfZ6AbiXyasme1hEZaOcy296bDsVs3K_p_9WYb/s1600/IMG_3608.JPG" height="400" style="border: none; padding: 8px; position: relative;" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.3999996185303px;"><span style="background-color: white;">Sauce ready to put into the fridge.</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nam4nM05nx4OOyaVdr4h0F-gpGMNTDzIId0fgndvv12mMGoLAXU1Tv9u-8qZcp8dJWoikholwdnC1Ak7B9da5ML9vM36NYe1Q5dpKbwqN1EwrP7EIX1RrDWzM-WwIFixMGCOnIFAQU0P/s1600/IMG_3603.JPG" imageanchor="1" style="background-color: white; color: #4d469c; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nam4nM05nx4OOyaVdr4h0F-gpGMNTDzIId0fgndvv12mMGoLAXU1Tv9u-8qZcp8dJWoikholwdnC1Ak7B9da5ML9vM36NYe1Q5dpKbwqN1EwrP7EIX1RrDWzM-WwIFixMGCOnIFAQU0P/s1600/IMG_3603.JPG" height="265" style="border: none; padding: 8px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.3999996185303px;"><span style="background-color: white;">The chicken is marinating...</span></td></tr>
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<span style="background-color: white;"><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /></span>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMJRupLdEoXBUAleg55dawlDbFyxbqSgaW8DKIljK54NBeGy6-zUgzEL1SF5sxGy6X9zIWgiZiM5ChgJPVUkBriJoJjgvR6TcvZjRfydgPXdr4E0sgrFZAZLvWmtiegE-ebb0CbsugLYl/s1600/IMG_3604.JPG" imageanchor="1" style="background-color: white; color: #4d469c; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMJRupLdEoXBUAleg55dawlDbFyxbqSgaW8DKIljK54NBeGy6-zUgzEL1SF5sxGy6X9zIWgiZiM5ChgJPVUkBriJoJjgvR6TcvZjRfydgPXdr4E0sgrFZAZLvWmtiegE-ebb0CbsugLYl/s1600/IMG_3604.JPG" height="425" style="border: none; padding: 8px; position: relative;" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.3999996185303px;"><span style="background-color: white;">Virgin coconut oil is perfect for this dish.</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyoXI1BcC3b3VsJ-bj9avRgjJXPKV_VxLWJXs6_6Yc2HK_YxIK5fo2NR5rf2-cLZKICymrhd7faJECqkUGsbkE8j_A2Na_KDQOncbgvCrQVdPylgKFQlunm2eMqkgA0BS516cJptMKYW3m/s1600/IMG_3605.JPG" imageanchor="1" style="background-color: white; color: #4d469c; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyoXI1BcC3b3VsJ-bj9avRgjJXPKV_VxLWJXs6_6Yc2HK_YxIK5fo2NR5rf2-cLZKICymrhd7faJECqkUGsbkE8j_A2Na_KDQOncbgvCrQVdPylgKFQlunm2eMqkgA0BS516cJptMKYW3m/s1600/IMG_3605.JPG" height="425" style="border: none; padding: 8px; position: relative;" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.3999996185303px;"><span style="background-color: white;">Coconut oil is melted in the pan and marinated chicken is placed inside...</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH90G9BAgKjHi8-sp5PlOmsv3_Uq-VUZBFHzWu4oyNqlFOpMuHc2Bn06798FvAGxzxf6FH59s4mMbu7afybnGDn0H69DV8uuwomCH-3TeogP-3OKsBnDJTzJBaMm6_v2qQp0t-vfJ_ZUJL/s1600/IMG_3618.JPG" imageanchor="1" style="background-color: white; color: #4d469c; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH90G9BAgKjHi8-sp5PlOmsv3_Uq-VUZBFHzWu4oyNqlFOpMuHc2Bn06798FvAGxzxf6FH59s4mMbu7afybnGDn0H69DV8uuwomCH-3TeogP-3OKsBnDJTzJBaMm6_v2qQp0t-vfJ_ZUJL/s1600/IMG_3618.JPG" height="426" style="border: none; padding: 8px; position: relative;" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.3999996185303px;"><span style="background-color: white;">Saute chicken until golden and flip over to brown the other side.</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpAO9m7u5lHqWsbkQ99RdaIaqerYG6ZX2FhKZ8bCzvOcjY7NRY7yiqYoTDG7rcJsdtsGKiZfR1NnGKl5mUCfAzy-YmY711jv8pkpL9_TRPrEDMR7yrwoKlOD4WrysSQjqAxZEFfyyUjc7/s1600/IMG_3625.JPG" imageanchor="1" style="background-color: white; color: #4d469c; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpAO9m7u5lHqWsbkQ99RdaIaqerYG6ZX2FhKZ8bCzvOcjY7NRY7yiqYoTDG7rcJsdtsGKiZfR1NnGKl5mUCfAzy-YmY711jv8pkpL9_TRPrEDMR7yrwoKlOD4WrysSQjqAxZEFfyyUjc7/s1600/IMG_3625.JPG" height="426" style="border: none; padding: 8px; position: relative;" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.3999996185303px;"><span style="background-color: white;">Pour in about half a jars worth of prepared sauce.</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVswHMIr5_v2K6BOpaDGIXW4u2cToUo_oigOkD3IwEOdlfeeo3IyHM1_42D1T6t6RgHFbUuPJ6gkpMeDNizVg-vC_W7S3Gr0TUJCagG-mmM-wkpGzVcb1E_njFO7QcetZSDTSh2UjK9qiS/s1600/IMG_3631.JPG" imageanchor="1" style="background-color: white; color: #4d469c; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVswHMIr5_v2K6BOpaDGIXW4u2cToUo_oigOkD3IwEOdlfeeo3IyHM1_42D1T6t6RgHFbUuPJ6gkpMeDNizVg-vC_W7S3Gr0TUJCagG-mmM-wkpGzVcb1E_njFO7QcetZSDTSh2UjK9qiS/s1600/IMG_3631.JPG" height="426" style="border: none; padding: 8px; position: relative;" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.3999996185303px;"><span style="background-color: white;">Add a bit of water when the sauce gets too thick.</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQJS1cnpNn0fsY36aFh5RbqjCWzivKQnU0n4LYr8hlyh1mxMFqhuaeNVP4UrGjrhPYeowjr64apJeqS3W3rmOoOxieuXrjWajLdN6bybZo3LTiUvFtTqMT7DKf-8GEkZGtazWAfgQXjM_/s1600/IMG_3634.JPG" imageanchor="1" style="background-color: white; color: #4d469c; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQJS1cnpNn0fsY36aFh5RbqjCWzivKQnU0n4LYr8hlyh1mxMFqhuaeNVP4UrGjrhPYeowjr64apJeqS3W3rmOoOxieuXrjWajLdN6bybZo3LTiUvFtTqMT7DKf-8GEkZGtazWAfgQXjM_/s1600/IMG_3634.JPG" height="426" style="border: none; padding: 8px; position: relative;" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.3999996185303px;"><span style="background-color: white;">The finished chicken and sauce.</span></td></tr>
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Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-21552572969229196132015-03-30T07:33:00.001-07:002015-03-30T07:34:33.013-07:00Quick Egg Sandwich<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaiwY0kxUXPZ6kTLJznCzInHyDm_29kSn4WdjXqZegbSeffDWseRErjDD1pJ8rmLLsNAyrDLaIs0y0jVuS_8HNs49ywQyG53v2ZEkMsIjwNTUIi4AdmHZgXLj7NvHxUjI3m3acU7eCqIl/s1600/IMG_3830.JPG" imageanchor="1" style="clear: left; color: #4d469c; float: left; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px; margin-bottom: 1em; margin-right: 1em; text-align: center; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaiwY0kxUXPZ6kTLJznCzInHyDm_29kSn4WdjXqZegbSeffDWseRErjDD1pJ8rmLLsNAyrDLaIs0y0jVuS_8HNs49ywQyG53v2ZEkMsIjwNTUIi4AdmHZgXLj7NvHxUjI3m3acU7eCqIl/s1600/IMG_3830.JPG" height="266" style="border: none; padding: 8px; position: relative;" width="400" /></a><span style="background-color: white;"><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: large;">Quick Egg Sandwich</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Sometimes you just need something FAST. This sandwich fits the bill nicely. You can use gluten-free bread if you like. The bread toasted with butter (or coconut oil) on the griddle is the way to do it. I like to cook the egg over easy, so that you can spread the yummy yolk around (spread the joy).</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Fresh minced onion sprinkled over the cooking egg makes the sandwich. Dried onion will do in a pinch. Top with fresh ground pepper and sea salt or bioSalt to taste. you're good to go!</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><u style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><b><span style="font-size: medium;">Quick Egg Sandwich Recipe:</span></b></u><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 extra large organic egg</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">butter and/or coconut oil</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">2 sliced whole grain bread or gluten free bread (1 slice for open face)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">2 t. minced raw onion</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">fresh ground pepper, to taste</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">BioSalt or sea salt, to taste (recipe on this blog)</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><b style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><span style="font-size: medium;">Method:</span></b><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Heat a cast iron skillet.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Butter the outsides of 2 slices of bread and place on one side of the skillet.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Add a dab of butter on the opposite side of the skillet and crack the egg on top.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Sprinkle egg with onion and fresh ground pepper.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Cook the egg over easy. Don't burn your bread!</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Lay the finished egg on top of 1 slice of toasted bread. Spread yolk around and then salt to taste.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><span style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Top with the other piece of toasted bread and chow.</span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" /><i style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"><b>Note:</b> Salting eggs after they are cooked keeps the eggs tender.</i></span>Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-47212674445038427012015-03-30T07:05:00.000-07:002015-03-30T07:05:15.068-07:00Stuffed Focacia<br />
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A sandwich? A pizza? What is that, you ask?<br />
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Answer: It's a stuffed focaccia and yes, it tastes as good as it looks!! No, it tastes better. It does taste a bit like pizza ... only better! A little like a sandwich ... only better. It tastes gooood!<br />
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I'd like to blow my own trumpet but the recipe isn't mine. I got it off a gorgeous site called The Italian Dish. Elaine, the author/creator of The Italian Dish stuffed her facaccia with sausage and onion and boy, did it look sexy. I had to make it. Had to.<br />
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This, Elaine says, is perfect for breakfast, lunch and dinner. Hey that's like all Malaysian food. We eat nasi lemak, thosai, noodles and roti canai (etc) for breakfast, lunch and dinner too. <br />
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I decided to test the theory out. I served this focaccia to R for breakfast and dinenr (ok, I was lazy and not at all testing any theory out). He loved it and didn't mind the repeats! So, yeah, thanks Elaine.<br />
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Breakfast for me is a nice big cup of iced tea, Malaysian style (thick tea with lotsa sweet milk). All my friends and everyone I work with (even people I don't really talk to) knows that I HAVE TO have a huge mug of tea before I can function. Those who are really close to me, like my good friend Sree (also my traveling partner) know that they should stay clear if I haven't had my tea.<br />
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And yet, I love breakfast. Well, I love breakfast food. Eggs are a favourite; as are puff pastries (I love croissants) and bread. So, I kept a slice of this gorgeous creature for my Sunday dinner.<br />
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What this is, really, is genius. You make your focaccia dough, you divide it into two. Instead of spreading it out on a rectangular baking pan/sheet, you use a round, spring form pan. You spread one portion of the dough on the base of the pan, add whatever filling you wish in the center and lay the other piece of dough on top, indenting it and drizzling olive oil and toppings (herbs or chilli, salt and pepper) as usual.<br />
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Elaine's recipe for focaccia differed a little from mine. Her's is courtesy of award-winning cook Carol Field and uses a sponge (a starter) to give the dough a better rise and a softer, spongier texture. The recipe was genius and I think this will be my go to recipe for focaccia for a while.<br />
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For my stuffing, I chose roasted red peppers, sauteed mushroom and cheese. It was good but I really should have packed more stuffing in! Next time I will. And next time, I'll make a chunkier, more robust filling because this bread deserves it.<br />
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Try it! You have to try it. <br />
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Stuffed Focaccia Bread With Sausage and Onions<br />
adapted from The Italian Dish<br />
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The sponge<br />
1/2 cup tepid water<br />
3/4 teaspoon instant yeast<br />
3/4 cup all purpose unbleached flour<br />
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The dough<br />
1 heaped teaspoon instant yeast<br />
1 cup water<br />
3 tbsp olive oil<br />
3.25 cups unbleached all purpose flour (+/-)<br />
2 tsp sea salt<br />
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The Stuffing<br />
Anything you wish!<br />
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Topping<br />
2 tbsp extra-virgin olive oil<br />
Coarse sea salt<br />
black pepper and a sprinkling of chili flakes/dried herbs <br />
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First, we make the sponge.<br />
Sprinkle the yeast over the warm water in the bowl of your stand mixer; stir in the flour and cover it with cling film and let rise until double the original size (it will be a little bubbly) for about 45 minutes.<br />
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Moving on to the dough. Add the yeast, water and the olive oil to the sponge in the bowl. Using the dough hook, start mixing on a low speed and gradually add 3/4 of the flour and all the salt. The dough should come together; if it's sticking to the sides of the flour add more of the flour until the dough doesn't stick to the sides anymore (almost completely stick free). Make sure you don't have a dry ball of dough though. You should use the amount of flour stipulated or just a couple of tablespoons more. Thats all. The dough should be nice and smooth and elastic.<br />
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Transfer the dough into a nicely oiled bowl, cover and leave it for about 75 mins. IT will rise to double its size.<br />
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Meanwhile, you can prepare your stuffing. I'm leaving this one up to you.<br />
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Assembling the bread<br />
Lightly oil the base of a 23cm spring form pan.<br />
Punch down the dough that's risen and divide it into two. Flatten one gently and transfer into the spring form pan, to cover the base nicely.<br />
Add your filling and please, be generous.<br />
Stretch the second portion of dough and place it atop the stuffing.<br />
Dimple the dough with your fingers and drizzle some olive oil on the top. Sprinkle some salt, pepper, chilli flakes and herbs and let it sit for about 30 mins.<br />
Preheat your over to 200C<br />
Bake for 30-35 mins; your crust should be a rich gold.<br />
Remove, drizzle a bit more olive oil and cover with a damp cloth until you're ready to serve.Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-72493967034047400192015-03-30T07:03:00.000-07:002015-03-30T07:03:31.817-07:00Rainbow Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_wOejLBTzpgIva-QGnOM1uFvgQPHZBXWHoR7ZQnkI3SvbfJpBAO2w-1X6UTfzNw-klLC9Hz682boqarl4NJKW135FPDCkfW9oqf5JZQMKjxaAMyj0fCwzZPC9kMKUEfSrHrClLW15QTl/s1600/cake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_wOejLBTzpgIva-QGnOM1uFvgQPHZBXWHoR7ZQnkI3SvbfJpBAO2w-1X6UTfzNw-klLC9Hz682boqarl4NJKW135FPDCkfW9oqf5JZQMKjxaAMyj0fCwzZPC9kMKUEfSrHrClLW15QTl/s1600/cake5.jpg" height="225" width="400" /></a></div>
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This cake has been taunting me for over a year. I think it's been about that long since the rainbow cake took over the cake world (kinda like how cupcakes did some years ago). It seemed like everywhere I looked I was confronted with them: at parties, in magazines, in blogs ... everywhere. Told you, the cake was taunting me.<br />
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To be honest, I love the look of the rainbow cake. Even though it has blue and purple layers; green even -- I mean who eats blue cake? But it's a pretty cake. Who isn't cheered by a rainbow, right? Yup, the cake is a show stopper, no doubt about it.<br />
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I resisted making one until now for several reasons.<br />
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First of all it looks like it entails a whole lot of work. Also, the amount of food colouring required to create the bright, colourful layers is frightening. To top it all, seven layers of cake makes for a mighty large cake and in a house of two people and a dog that has been put on a diet, this cake could well last forever!<br />
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But when a friend gave me a set of all-natural food colouring some weeks ago, I buckled and got down to making my first (and probably last -- but more on why later) rainbow layered cake.<br />
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Was it a lot of work? Well, yeah. For six layers of cake (yeah, mine is not quite a full rainbow), I had to make two batches of my favourite vanilla cake recipe. And, two batches of frosting too.<br />
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The batter had to be divided into six equal portions and then coloured: I only had the four primary colours (red, yellow, green and blue) and so I had to mix them to get the shades of orange, purple and aqua. That part was fun.<br />
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When that was done, each individual layer had to be baked separately for 20 mins or so each. (Mine is a small oven and so baking two 8-inch cakes at a go was not an option).<br />
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Then, the multiple layers had to be chilled (to make it easier to frost and stack).<br />
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Next comes the stacking: each layer had a thin coat of frosting on top before the next layer is stacked on it. Most bakers use Swiss meringue frosting but I used plain butter cream.<br />
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Finally, the entire cake is coated with the same frosting. If you're thinking that's a whole lot of frosting, you're spot on. Sweet doesn't begin to describe this monster of a cake (all done, it measured about 8 inches and I needed a bread knife to cut through the layers!).<br />
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All in all, the cake was beautiful once done. I was happy with my effort and could not wait to photograph it ..... photographing takes precedence over eating it even! Unfortunately, my camera chose this day to malfunction. The shutter jammed up for some reason and I had to resort to my phone camera to capture these images, hence the less than mediocre images. Sigh.<br />
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Why universe, why???<br />
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Nevertheless, the cake tasted delicious. It's a vanilla butter cake recipe which I've made before: you can get the recipe here.<br />
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Equipment needed<br />
Two or more identical sized 8-inch baking tins, round or square is up to you<br />
food colouring/gels in red, blue, green and yellow<br />
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Rainbow cake<br />
1. Mix batter for Butter Cake (make two batches)<br />
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2. Divide the batter (both batches) into six or seven equal portions (the amount is enough for seven thin layers or six slightly thicker ones. I'd go for seven as thin layers are easier to eat!)<br />
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3. Add the colouring for each batch.<br />
For the deep purple, you need 1 drop of blue for every 3 drops of red. (You'll need to multiply this at<br />
least by 6 to get a vivid purple).<br />
For the orchid/light purple layer mix 1 drop of blue for every 4 drops of red.<br />
For the orange, mix 1 drop red for every 2 drops of yellow.<br />
For the Aqua, mix 2 drops green for every 4 drops of blue.<br />
<br />
4. Line and grease the baking pans. Bake each layer for about 20 mins in a preheated oven (170C) or until a tester comes out clean.<br />
<br />
5. Let the layers cool once they are out of the oven and then chill them for at least an hour.<br />
<br />
6. Once chilled, lay the deep purple layer on your cake board first. Spread a thin later of butter cream icing (recipe below) and stack the light purple layer on top. Frost again, lightly and then follow with the blue, green yellow and finally orange layer. Once the final layer is on top, chill the cake again for 30 mins before icing the entire cake.<br />
<br />
7. Chill before cutting.<br />
<br />
Butter cream frosting (enough for layers and to cover the cake)<br />
[If you have a large mixer, you can make two batches of this recipe together]<br />
<br />
360g butter, softened<br />
840g icing sugar, sifted<br />
50 ml milk<br />
1 tbsp meringue powder (optional)<br />
2 tsp vanilla extract<br />
<br />
Cream butter till light. Add sifted sugar and gradually and the meringue powder and mix on high speed until fluffy, about 3 mins. Add the milk and extract and mix for a further 5 mins until the frosting is almost white and very light.<br />
<br />Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-17566708017630386112015-03-30T06:34:00.000-07:002015-03-30T06:34:01.297-07:00Breakfast Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxJNiSm1B98YDoqpMv1OSQ8hXvkiMbo-1MswGGDmnvhBpAQTA0nq4VMDAhzno5sCKf21knJ2nvoCW9Daj5SpE2zB8O4G-tGeaJh4atjBcYVwamSBPEWjjR0vrmUqMYAEoTV9C2PsDc-7Z/s1600/Pizza-Baked-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxJNiSm1B98YDoqpMv1OSQ8hXvkiMbo-1MswGGDmnvhBpAQTA0nq4VMDAhzno5sCKf21knJ2nvoCW9Daj5SpE2zB8O4G-tGeaJh4atjBcYVwamSBPEWjjR0vrmUqMYAEoTV9C2PsDc-7Z/s1600/Pizza-Baked-3.jpg" height="265" width="400" /></a></div>
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<br />
I saw an article on MSN Money the other day about how Breakfast Pizzas are the new trend. I can’t speak for you all, but Vegan Breakfast Pizzas are now MY new trend! A girl can’t live on oatmeal and apples for breakfast alone, can she?<br />
<br />
No, she cannot. Nor would she want to, not with vegan deliciousness like this within reach!<br />
<br />
Vegan Breakfast Pizza<br />
<br />
So what exactly goes on a Vegan Breakfast Pizza, you might be asking? Well… I guess anything you want, but for this particular breakfast pizza I went with crispy maple tempeh bacon and my healthy-yet-delicious tofu scramble full of peppers and onions. And a few slices of tomatoes. Oh, and some Daiya mozzarella, obvs.<br />
<br />
I went with a thinnish crust and still found this to be a very satisfying breakfast. Of course, I’m that crazy person who likes to eat regular pizza (cold!) and leftover Chinese food for breakfast, so I fully realize this might not be everyone’s jam.<br />
<br />
It is, however, the new trend, so you may as well get on board now. How’s that for some peer pressure first thing on a Monday?<br />
<br />
Vegan Breakfast Pizza<br />
<br />
<br />
Vegan Breakfast Pizza<br />
<br />
<br />
<br />
<ul>
<li>Ingredients</li>
<li>8 pieces of smokey maple tempeh bacon (I used Tofurky)</li>
<li>3-4 Tablespoons maple syrup (optional)</li>
<li>Applewood smoked sea salt</li>
<li>12" pizza crust of your choice (I recommend this one!)</li>
<li>2/3 cup red pizza sauce</li>
<li>2/3 cup plus 1+ cup Daiya mozzarella</li>
<li>1 1/3 cup tofu scramble (minus sausage, kale and chives)</li>
<li>1 tomato, sliced</li>
<li>Oregano</li>
<li>Crushed red pepper flakes</li>
<li>S&P to taste</li>
<li><br /></li>
<li>Instructions</li>
<li>Fry the bacon in a pan according to package instructions. I also recommend drizzling the pieces with maple syrup as they cook. When they're done, sprinkle with the smoked sea salt, remove from pan and slice.</li>
<li>Spread pizza sauce evenly over crust, then sprinkle with first 2/3 cup Daiya. Top next with tofu scramble and then the bacon and tomato slices.</li>
<li>Top with the remaining Daiya (to taste), then sprinkle with oregano and crushed red pepper flakes, along with some S&P to taste.</li>
<li>Bake on a pizza stone at 425 for 14-16 minutes until the cheese is all nice and melty.</li>
<li>Enjoy!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-67236093469518536422015-03-30T05:59:00.000-07:002015-03-30T05:59:43.126-07:00Sweet Corn Pancakes<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdp0gzhQg56K8TEbcCZqT48_h8SzJxnicRMHREYpgMLx5Y5qnaM7Fgvsw_cKUP7T_d8FmAA1-2fjaeDmsVT4RxH-8Hsc9dbF6MdCRmqh_MrsG7_9n9gymTstjsk3aVopymAKq-HdoEY_l/s1600/sweet-corn-pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdp0gzhQg56K8TEbcCZqT48_h8SzJxnicRMHREYpgMLx5Y5qnaM7Fgvsw_cKUP7T_d8FmAA1-2fjaeDmsVT4RxH-8Hsc9dbF6MdCRmqh_MrsG7_9n9gymTstjsk3aVopymAKq-HdoEY_l/s1600/sweet-corn-pancakes.jpg" height="261" width="400" /></a></div>
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<br />
I remember my father making corn pancakes for me when I was little, and they’ve always been a favorite of mine. There’s something unexpected and special about those sweet, crisp little nuggets hidden inside fluffy pancakes, and it never fails to make me smile!<br />
<br />
For extra fun, I suggest preparing as mini-pancakes :)<br />
<br />
Sweet Corn Pancakes (serves at least 2 )<br />
<br />
You can use canned, frozen or fresh but make sure it’s cooked and (if frozen), thawed.<br />
<br />
Ingredients:<br />
<br />
1 1/2 cups So Delicious Coconut Milk, plus some extra to adjust consistency if needed<br />
2.5 Tablespoons vegetable oil<br />
1 Tablespoon white granulated sugar<br />
1/2 Tablespoon brown sugar<br />
1/3 cup AP flour<br />
1 teaspoon baking powder<br />
1/8 teaspoon salt, plus an extra pinch<br />
Heaping 1/2 cup of sweet corn<br />
Directions:<br />
<br />
Combine all dry ingredients together in a large bowl, mixing well. Slowly add the coconut milk, oil and corn, mixing just until smooth. If it’s too thick, you can thin it out with a dash of coconut milk.<br />
Ladle the batter onto hot, oiled pan or griddle over medium-high heat. Let sit until bubbles appear and then start to pop on top of the pancake, then flip. Make sure you don’t flip too soon because multiple flippings ruin the texture of the pancake!<br />
Enjoy!Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-11922138464457691322015-03-30T05:31:00.000-07:002015-03-30T05:31:54.970-07:00Bacon and Cream Cheese Stuffed Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzYuajwOhPlNCnZKvJ3kuaLnQCPRz9WSW-w8OtfDm80s8I8sI20lPmbz0_zdsG0lPPD1HzX-gg5o3DFARjAo8C19eAt8pv7p8VMasppKNPgA79EgBeXqrPwWdYolmLmGLS55DuCFdW7Im/s1600/Mush-L2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzYuajwOhPlNCnZKvJ3kuaLnQCPRz9WSW-w8OtfDm80s8I8sI20lPmbz0_zdsG0lPPD1HzX-gg5o3DFARjAo8C19eAt8pv7p8VMasppKNPgA79EgBeXqrPwWdYolmLmGLS55DuCFdW7Im/s1600/Mush-L2.jpg" height="266" width="400" /></a></div>
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<br />
If you’re here for the the Virtual Vegan Potluck, welcome! Add some of the Vegan Bacon and Cream Cheese Stuffed Mushrooms to your plate before they’re all gone, ha ha!<br />
<br />
And if you’re not here for the potluck, well welcome anyway! And may I also suggest that you head over to Vegan Blogs Unite to check out the entire event from start to finish. I think you’ll find plenty to eat salivate over.<br />
<br />
So, mushrooms. Glorious, delicious, oft-maligned mushrooms. Personally, I love ‘em. They’re perfect in salads, in stir-fry’s and on pizza. And when you have some vegan cream cheese and bacon that you just need to stuff into something, well mushrooms can’t be beat!<br />
<br />
Bacon and Cream Cheese Stuffed Mushrooms<br />
<br />
I made a hilarious (to me) joke about mushrooms in the last virtual potluck, and although I wont repeat it here, just know that I’m laughing to myself as I type this. I may or may not have snorted, I’ll never tell.<br />
<br />
But, in all seriousness make sure you continue along the blog chain, whether you’re going in order and are on your way to visit my girl Bex at Vegan Sparkles or if you’re a renegade who is making your way backward and are about to hit up Saving the World One Bite at a Time – either way, you can’t lose!<br />
<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span><br />
Bacon and Cream Cheese Stuffed Mushrooms<br />
<br />
Ingredients:<br />
<br />
8 slices vegan bacon (I used Smoky Maple Bacon Marinated Tempeh from Tofurky)<br />
Smoked applewood sea salt<br />
1/2 cup minced sweet onion<br />
1 dash powdered garlic<br />
pinch chili powder<br />
16 oz white button mushrooms, cleaned and de-stemmed (save the stems!)<br />
4 oz vegan cream cheese<br />
1/4 cup nutritional yeast<br />
S&P<br />
Green onions, chopped<br />
Directions:<br />
<br />
Cook the bacon per package instructions, sprinkling with just a bit of the applewood sea salt. Remove from pan and chop. Set aside.<br />
Water saute the onions with the garlic and chili powder over medium heat for about 5 minutes. Chop the mushroom stems and add to the pan, leaving over medium heat.<br />
Reduce heat to low and add the cream cheese, nooch and chopped bacon. Taste test and add salt and pepper as needed. Place mushrooms on foil covered baking sheet and stuff with cream cheese mixture. Bake at 350 for 15-20 minutes. The filling should be hot and the mushrooms should be soft! Top with green onions and serve immediately.<br />
Enjoy!Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-39299892960280412042015-03-30T05:30:00.000-07:002015-03-30T05:30:38.253-07:00Aglio Olio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-os2dmfoax_h6K03cxzUcz6D0uoOYupcvjTEGq4mT_6Q9Rt3xa4_gUmoYpgWiBiA7qFfdDuFmbQ5j0TejMRGmU-ymEenb4JexGp_2lfJh940ORcaNOe6eoNOs7fVPR7I7OR0_a9SEXyb/s1600/alio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-os2dmfoax_h6K03cxzUcz6D0uoOYupcvjTEGq4mT_6Q9Rt3xa4_gUmoYpgWiBiA7qFfdDuFmbQ5j0TejMRGmU-ymEenb4JexGp_2lfJh940ORcaNOe6eoNOs7fVPR7I7OR0_a9SEXyb/s1600/alio.jpg" height="295" width="400" /></a></div>
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<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My friend Premah asked me a couple of days ago if I had a recipe for Pasta Aglio e Olio. Unfortunately, I didn't, although the Angel Hair pasta with garlic and breadcrumbs I often make is a variation of the classic Aglio e Olio. Well, it's been two days and I haven't been able to get Aglio Olio out of my mind. Not that I was particularly craving for it, but I was itchy to try and make it. It isn't complicated and it's essentially vegetarian; vegan even as it doesn't have cheese.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Aglio Olio has neither a tomato base nor a creamy base. It's a simple, straightforward, rustic pasta dish but that really doesn't mean it's a no brainer.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Aglio Olio is Italian for garlic and oil. And that's basically what it takes to make this dish what it is. Parsley is also an essential ingredient as is chilli flakes or dried chillies while seasoning is salt and pepper.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Linguini is supposed to be the original pasta of choice for Aglio e Olio but I had angel hair so I didn't have the luxury of choice.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cooking the pasta: I decided to cook the pasta in vegetable stock to add flavour. At the World Gourmet Summit I attended in Singapaore a month or so ago, I attended a cooking masterclass by Italian Chef Andrea Berton who cooked his pasta in stock to wonderful results. So I decided to follow suit. It was a great tip as the pasta soaks up the stock well. I would think a thicker noodle would perhaps be better but I made do with what I had. As usual, cook in al dente.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a skillet, heat about 4 tbsp of olive oil and add the garlic (8 cloves, squished and minced) and chilli flakes (2 tsp) and 2 tsp chopped flat leaf parsley (opt for the Italian flat leaf parsley as it's more flavourful). Toss the ingredients around and make sure you don't let the garlic burn.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When it's all toasty and fragrant add the cooked pasta. You can add the pasta straight from the saucepan or stockpot you boiled it in so that it's still moist. Also add 3-4 tbsp of the stock in with the pasta. Season with salt and black pepper. Toss the pasta so it's coated with the olive oil, garlic, chilli, parsley and the seasoning.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook on low heat for a few minutes, adding a little more parsley. The pasta will be a little wet, but it should never be soupy.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Remove and serve.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Now, this is the basic Aglio e Olio and you will find variations like adding seafood like prawns or mussels, tomatoes and sometimes even minced meat. I tried it with some sauteed mushrooms -- it tasted good but honestly, I preferred it plain with no frills.</span>Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-63136098473668587122015-03-30T04:30:00.000-07:002015-03-30T04:30:59.305-07:00Monkey Business<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYRbsmNB9-b3h2P9-h-UCurRYam2dO_4Awly28Y09y9o6noTv-8exaIorF9n_OKHx3imEolziL42OTCTmhVt5g8FFbGPkRGiMNj7fS-wxaJVslR6k5hwCBE1CBC1KsmJextvvpA4vcdaM/s1600/DSC_0462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYRbsmNB9-b3h2P9-h-UCurRYam2dO_4Awly28Y09y9o6noTv-8exaIorF9n_OKHx3imEolziL42OTCTmhVt5g8FFbGPkRGiMNj7fS-wxaJVslR6k5hwCBE1CBC1KsmJextvvpA4vcdaM/s1600/DSC_0462.JPG" height="266" width="400" /></a></div>
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<br />
For the February Don't Call Me Chef column (which appears in The Star the first Monday each month, i.e tomorrow. Will post link up soonest), we (Jane, Ivy and I) decided to write about the one ingredient or dish that we love most. With Valentine's day around the corner and all, I decided to declare my undying love for the one ingredient I would not give up for anything (well, lets not jinx it. For almost anything): Butter.<br />
<br />
I love butter. Don't give me margarine or shortening. It's butter all the way, baby. Butter on my toast. Butter in my omelette. Butter in pastry. Butter in my bread. Well, in this case, it's butter in and on my bread.<br />
<br />
Monkey bread is a yeasted pull-apart bread that is soaked in butter. Oh Mamma! There is butter IN the dough. Then, once the dough is ready and shaped into tiny balls, it is dipped in MELTED BUTTER and then coated in a cinnamon-sugar mix. THEN, the leftover butter is drizzled on the balls of dough that have been staked in a baking pan before it goes in the oven.<br />
<br />
What you end up with is a lumpy and marbled bread ring that just glistens with ... BUTTER.<br />
<br />
<br />
<br />
I've always wondered where this bread derived its name. It sure doesn't look like a monkey. So I did a little digging (you tend to have some time on your hands when you bake bread; waiting patiently for the dough to rise). There are many theories as to the origins of the bread: that it was influenced by the crescent-shaped Parker house rolls that are baked side by side, that they were named after the Chilean Monkey Puzzle tree (I googled it and it takes some imagination to see the resemblance) or that it was named by silent film actress ZaSu Pitts and her neighbour Ann King who dubbed the neighbourhood children "meddling monkeys" for pinching the freshly baked breads the ladies used to make. King apparently went on to open a bakery some time in the 1940s which became known for this sort of bread.<br />
<br />
The stories vary but the bread can definitely be traced back to as early as the 1940s. Apparently former US first lady Nancy Reagan amped up its popularity once again when she served a version of the bread at a Christmas tea some time in the 1980s.<br />
<br />
No matter the history, this bread is delicious. Soft, sweet, buttery goodness. Perfect for breakfast and, if there is any leftover, for tea too.<br />
<br />
The only issue I had was handling the dough which was pretty sticky. I tried kneading it with my hands right from the start, for I love the feel of dough as it is worked, but I had to leave off after a few minutes and let the dough hook of my mixer do the work for me in the initial stages. The dough was just a little too sticky. Not wet, but almost there. After about five minutes in the mixer, it became not just smoother but easier to handle, allowing me to switch back to using my hands. Nice!<br />
<br />
<br />
<br />
Sticky, Gooey, Cinnamon Monkey Bread<br />
Dough<br />
30g butter, melted<br />
1 cup warm milk (temp about 43 C)<br />
1/3 cup warm water (also 43C)<br />
1/4 cup castor sugar<br />
1 tbsp (scant) instant yeast<br />
31/4 cup all purpose flour<br />
2 tsp salt<br />
<br />
Cinnamon Sugar Coating<br />
1 cup brown sugar<br />
2 tsp cinnamon<br />
1 vanilla bean, split and seeded (optional)<br />
<br />
For Dipping<br />
50g butter, melted<br />
<br />
For the Glaze<br />
1 cup icing sugar<br />
3-4 tbsp milk<br />
<br />
Equipment<br />
1 Bundt pan (or, as I did, an Angel Cake pan)<br />
<br />
Generously butter the baking pan with some softened butter (not in the recipe) and set aside.<br />
<br />
Mix the milk, water, 30g melted butter and yeast together and set aside, allowing the yeast to be activated.<br />
<br />
Mix the flour and salt in the bowl of your mixer. With the dough paddle attached, start the mixer on low (speed 2 on a Kenwood/Kitchen Aid) and gradually add the milk-water-butter mixture (the yeast should be bubbly and the mixture, frothy). Once the dough comes together, increase the speed a notch and knead until the dough becomes smooth, about 5-6 mins.<br />
<br />
Transfer the dough onto a lightly floured surface and knead with your hand until the dough gets smoother and more elastic and comes together in a ball. The dough will still be a little sticky but it can be handled pretty easily.<br />
<br />
Transfer the ball of dough into a lightly greased bowl (with oil or butter) and leave it, covered with a towel, for about an hour or until it doubles in size.<br />
<br />
<br />
<br />
While the dough is rising, mix the cinnamon, sugar and vanilla beans together in a bowl. And, if you haven't already, melt the 50g butter for dipping.<br />
<br />
Once the dough has risen, transfer it onto a very lightly floured surface and shape into a rectangle. Cut the dough into small squares, about 4cm X 4cm, or slightly smaller (I got about 30 squares). Roll each square into a rough ball.<br />
<br />
Dip the balls, one by one, into the butter first and then roll them in the cinnamon sugar and place them in the prepared pan, layering them as you go along. You should get about two or three layers of coated balls.<br />
<br />
Drizzle the remaining butter over the balls; cover with a cloth and let the balls rise till it reaches the rim of the pan, about 40-50 mins.<br />
<br />
Preheat the oven to 180C.<br />
<br />
When the balls have puffed up, bake for about 30 mins or until the top layer is brown and caramelised and the sugar is bubbling around the seams and sides.<br />
<br />
Remove, let the bread cool in the pan for about 15 mins before tipping the ring over on a plate/platter.<br />
<br />
<br />
<br />
Prepare the glaze by mixing 1 cup icing sugar with 3-4 tbsp milk (depending how thick you want the glaze).<br />
<br />
Once the bread has been tipped and has cooled, drizzle the glaze over the top, allowing it to drip down the sides. If you prefer a less sweet treat (but, why?), you can skip the glaze altogether. But again, WHY?Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-75028367823203546192015-03-30T04:01:00.000-07:002015-03-30T04:01:00.678-07:00Apple + Strawberry Pie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjSzfVT4Fl-ARqiP5IFBRBGrKhP7zPekb_30p1H4wyZaRTbzRWByJ-pM2tP8LUhTd_LfuZbr4gmnzCqxYVjlLOV7aEfxZCqXO0iB_oZGt2GyYnFKlQty9iQisCcOtyOhNstjPacZ9Mda8/s1600/DSC_0667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjSzfVT4Fl-ARqiP5IFBRBGrKhP7zPekb_30p1H4wyZaRTbzRWByJ-pM2tP8LUhTd_LfuZbr4gmnzCqxYVjlLOV7aEfxZCqXO0iB_oZGt2GyYnFKlQty9iQisCcOtyOhNstjPacZ9Mda8/s1600/DSC_0667.JPG" height="240" width="400" /></a></div>
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<br />
Pie. Just the thought of pie, sweet or savoury, makes me smile.<br />
<br />
A pie is like a present: you get through the lovely wrapper (which is the crust) to get to the treat (the filling). At the end of it all, you're just so happy.<br />
<br />
Pie makes me happy. And, I think I love making them more than I love eating them.<br />
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So, this weekend I made two pies. The first was a Strawberry and Apple pie with a lattice crust and the second, a Buttermilk Pie with Pine Nuts. I had no qualms making two pies at one go because pies freeze extremely well. In fact, I kinda like the taste of frozen pied that have been reheated.<br />
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The first thing to focus on is the crust. I used the same crust for both pies were the same: a basic pie crust from Martha Stewart (though most recipes are similar) that combines 11/4 cups all-purpose flour + 1/2 tsp salt + 1/2 tsp sugar, 113g butter and 4 tbsp ice cold water.<br />
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Using your hands, rub the butter into the flour (whisk in the salt and sugar into the flour first) and when it resembles coarse bread crumbs, add the water, 2 tbsp at a time and gently mix to form a dough. Shape dough into a disc, wrap in cling film and refrigerate for at least an hour. (The dough is enough for ONE 23cm pie dish).<br />
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Now, let's move on to the filling. The Apple and Strawberry Pie, I made on a whim, without a recipe to guide me. I'd made apple pies before and I figured I could just wing it.<br />
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Apple and Strawberry Pie<br />
2 cups chopped apples (I used Fuji reds, peel off the skin!)<br />
2 cups roughly cut strawberries.<br />
1/2 cup granulated white sugar<br />
1/4 cup brown sugar<br />
1 tbsp lemon juice<br />
pinch of salt<br />
1/4 cup corn starch<br />
2 tbsp unsalted butter, cut into small cubes<br />
1 egg yolk, beaten (for the finish).<br />
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Keep aside 1/5 of the dough for the lattice. Roll the remainder of the dough so that its big enough to cover the base of your pie dish. Gently transfer and mould it onto the pie dish. Refrigerate it for about 30 mins. Roll the dough you kept aside and then cut about 10 strips, about 20 cm in length.<br />
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Preheat the oven to 200C.<br />
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To prepare the filling, simply mix all the ingredients together.<br />
Once the crust is chilled, transfer the filling onto the crust. Now, lay the strips over the filling to form a lattice. Seal the edges together. Brush with the beaten yolk.<br />
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Bake for 20 mins and then remove it, cover the top with foil, reduce the temperature of the oven to 160C and bake for a further 15-25 mins.<br />
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Buttermilk Pie<br />
From marthastewart.com<br />
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3 eggs, lightly beaten<br />
3 tbsp all purpose flour<br />
1 cup sugar<br />
11/2 cup buttermilk<br />
113 gm unsalted butter, melted and cooled<br />
1 tsp vanilla extract<br />
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Beat the eggs, sugar and flour together. Add the butter and the buttermilk, alternately, in four installments. Whisk in the vanilla, lightly.<br />
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Roll the (chilled) dough till it's big enough to cover the base of your pie dish. Gently transfer and mould it onto the pie dish. Refrigerate it for about 30 mins.<br />
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Preheat the oven to 200C.<br />
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Pour the custard into the crust and bake for 15 mins.<br />
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Cover the pie with foil, reduce the heat to 160C and continue baking for 25-30 mins or till the custard sets.Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-74588268622359062782015-03-30T03:32:00.000-07:002015-03-30T03:32:31.878-07:00Japanese Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDn4l6y0Mh3rHoVqu_zK4CFjATOL5jRI1pQt2JEU1miIilTn_vIsRJQj2WSPB_slRdngkCwVtPAMuQgUILIF_HEhyx0lWlx8fZA5HUuM9H1hVYSoE08hSOojrsKMihlyPbT3RwlRMy-T8/s1600/DSC_0661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDn4l6y0Mh3rHoVqu_zK4CFjATOL5jRI1pQt2JEU1miIilTn_vIsRJQj2WSPB_slRdngkCwVtPAMuQgUILIF_HEhyx0lWlx8fZA5HUuM9H1hVYSoE08hSOojrsKMihlyPbT3RwlRMy-T8/s1600/DSC_0661.JPG" height="267" width="400" /></a></div>
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There was a time when I devoured cheesecakes. I ate them so much, it began to show on my person. My waistline grew and my clothes needed to be altered. I am serious; ok maybe a little exaggeration. But I was obsessed. I think it was sometime in the late 1980s. A new cheese cake shop opened in town - I think it was actually called The Cheesecake Shop - and I was introduced to a whole array of flavours to my favourite cake. There was chocolate, chocolate marble, Oreo ... oh my. It was heavenly. I used to visit the shop on my way back from school (I was in the sixth form and took the public bus home. The Cheesecake Shop was a slight detour but, hey, I felt I earned a slice every now and then).<br />
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That was a long time ago and it's been a while since I craved cheesecake like that. In fact, it has been a while since I've eaten any cheesecake at all.<br />
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Truth be told, I may have gone off cheesecakes. If I could eat a whole slice by myself in a split second before (ok, who am I kidding ... I could eat two slices, easily), I now can't even take a bite before feeling like I've had too much.<br />
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So, it was mighty strange that I woke up this morning with an urge to make .... cheesecake. <br />
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Go figure, right? So, yeah, I wanted to make a cheesecake but I didn't want to make a creamy cake that sat on a biscuit crumb. I wanted something lighter, something more cakey and not too rich. I was about to give up and make something completely different (like a quiche or a crepe -- yes, my thoughts are always so random) when I remembered a Japanese cheesecake I'd eaten a long while ago (like five years ago) that I really liked. Yes! Perfect!<br />
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The Japanese Cheese Cakes (I'm not quite sure if it really does originate in Japan; I have never eaten one there either of the times I'd been there) are light and soft and have a more subtle (though not at all insipid) taste of cheese. The cake isn't overly sweet and there is no crust, so put away our digestive biscuits!<br />
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The cake also comes unadorned. There are also no toppings (no strawberries on top, no Oreo cookies in he middle ...) and though I have tasted a matcha-flavoured one before, I prefer the authentic, unflavoured Japanese Cheesecake the best.<br />
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Some compare the texture of this cake to flan, a souffle or a chiffon cake but, truth be told it's also almost like eating a slice of brie (although no brie is used; only cream cheese). The texture is the result of the emulsification of corn starch and eggs in the recipe -- this is what I've read. I figure it also has to do with the whipped egg whites (six, mind you) that are gently folded into the batter.<br />
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I don't know the science of it ... yet ... but I like the result. This cake is light, cheesy, not too sweet and oh-so-comforting. I am pleased that this is one cheesecake I am still fond of.<br />
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Japanese Cheesecake<br />
(from thelittleteochew)<br />
Ingredients<br />
140g Castor sugar<br />
6 egg whites<br />
6 egg yolks<br />
1/4 tsp cream of tartar<br />
250g cream cheese<br />
50g butter<br />
100ml milk<br />
1/4 tsp salt<br />
60g cake flour<br />
20g corn flour<br />
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1. Melt the butter, cream cheese and milk by combining them in a bowl and placing the bowl atop a pot of boiling water. Do not allow the bowl to actually touch the water. Stir until the cheese and butter melts. Set aside and allow to cool.<br />
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2. Sieve the flours and add the salt and whisk together.<br />
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3. Preheat the oven to 160C. Line a 24cm spring form pan with parchment paper.<br />
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4. When the butter mixture has cooled, add the egg yolks and flours and stir to mix.<br />
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5. Beat the eggs whites and the cream of tartar using the whisk attachment of your mixer until the eggs get frothy. Add the sugar and whisk on high speed till soft peaks form.<br />
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6. Fold in the whited to the batter, gently but well.<br />
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7. Pour batter into lined pan.<br />
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8. Fill two ramekins with hot water and place them diagonally in the bottom tray of your oven (below the rack where your cake is going to sit). Put in the cake and bake for 70 mins.<br />
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9. When the cake is done, turn off the oven and let the cake cool in the oven with the door slightly ajar for 30 mins before removing the cake. This helps prevent the top from cracking.Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0tag:blogger.com,1999:blog-5900923842005077583.post-10121085630349888012015-03-30T03:31:00.000-07:002015-03-30T03:31:25.432-07:00Mozzeralla cheese sticks<div class="separator" style="clear: both; text-align: center;">
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Mozzeralla cheese sticks are undoubtedly one of my favourite snack-cum-meal. Unfortunately, I rarely indulge in them because they're ridiculously costly to make. a block of mozzarella will easily set you back RM15 (at least) which would yield you just about seven mozzarella sticks. And trust me, given how delicious this snack is, that won't even last me past the first twenty minutes of any programme on TV.<br />
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It just doesn't make economic sense but my tummy doesn't get economics (neither does my mind, really) and so sometimes, I cave budgets be damned.<br />
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Even with a hard mozzarella bar, making these sticks can be a bit tricky because the cheese melts once you put them in the hot oil to fry. The secret is breading them enough so that the crumbs/flour/egg coating insulates them enough from the heat and they keep their form contained, more or less. The idea is to get the cheese to melt but not to leak.<br />
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What you will need is Mozzarella cheese of course cut into strips (or string cheese, which you will just have to half), an egg or two (beaten), all purpose flour (or rice flour) and bread crumbs (season with black pepper or herbs for better flavour) all in separate bowls.<br />
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Dip the Mozzarella sticks first in the flour, coating well. Next dip the floured sticks in egg, making sure it's well coated, and then breadcrumbs. Coat again in egg and once more in breadcrumbs. You really want a thick coating of breadcrumbs, neatly pressed in all around the stick of cheese.<br />
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Once you've coated all the sticks, chill them in the fridge for about 30 mins to firm them up. Heat up about 1/2 cup of oil in a skillet and once hot (but not steaming), gently drop in the chilled sticks and cook them over medium heat till the coating is nice and golden. Remove, drain and eat them while the cheese is warm. Actually, though these mozzarella sticks are prefereed to be eaten warm, while the cheese is all sticky and gooey, I like them cool as well.<br />
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Now, what if you're vegan and cheese is a no-no? try these imitation cheese sticks with tempeh (pic below). Superficially, you won't be able to tell the difference as the coating is the same.<br />
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The taste, however, is naturally different. It's not at all cheesy (unless you season the breading with dried Parmesan); rather, it's slightly nutty. This requires a little more effort as you have to season the tempeh well first. Tempeh on it's own is pretty tasteless and pungent. So you could season it with spices (cumin, curry, salt and pepper) or a honey-balsamic vinegar marinade. Season them overnight or for at least 4 hours before proceeding to coat them (as above).Anonymoushttp://www.blogger.com/profile/16095658093799855998noreply@blogger.com0