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I am quite pleased with these.
I altered my recipe slightly by replacing margarine with sunflower oil in the ingredients.
It seemed to make the final product much lighter in texture and like a soft white bread roll should be.
I will make these rolls bigger next time which would make them ideal for Bacon Sarnies!
For the recipe for this dish, visit my blog here: onelifetoeat.com/2010/06/23/chholey-masala-indian-chickpe...
ingredients: fresh chinese pan-fried noodles, sugar snap peas, fresh shitake mushrooms, carrots, green onions, shallots
Normally, when I make egg braid, I braid it with 5 strands. Only 3 strands makes for a flatter bread while 5 strands helps to add height. On a lark, I thought I'd try using 7 strands instead.
Not a good idea. If anything, it looks flatter than a 3-strand loaf to me. Oh well - tastes just as good. I don't eat my bread with butter unless it's hot, straight from the oven. They, who could resist?? ;-)
Ahi tuna steak.
Marinated in soy sauce, lime juice, and a little brown sugar.
Panfried in olive oil and minced garlic.
Utterly delicious.
There's a secret to getting the pani puris to puff up perfectly in the oil every time, but it will remain a secret until at least the next time
Pork loin cooked simply with butter, oil, rosemary. Polenta cakes with Parmesan. Brussels sprouts velouté.
Sadly, because of my cold, I can't really taste it. Jeff assures me that everything is delicious.
I used the meat thermometer that Deanna sent us. The recipe said to cook it for one hour in the oven. I set the thermometer for 160 degrees and it took 57 minutes to get there.
For the recipe for this dish, visit my blog here: onelifetoeat.com/2010/06/23/chholey-masala-indian-chickpe...
Made the ragu with half a jar of the Boccalone Incanto Pork Ragu mixed with a can of Muir Glen diced tomatoes. Heated it through, cracked four eggs in it, and baked it in a 350 degree oven for 15 minutes. Pasta is optional!
I was asked to make a cheesecake for a "Welcome Home From Iraq" and "Send Off To Iraq" Luncheon we are having Sunday (one young man just returned and now his brother is going over).
I like my cheescakes to sit for at least 24 hours before serving. This is a new recipe I made up today. I took my basic New York style cheesecake mix - I itook 1/3 of the cheesecake filling and stirred in 1 tablespoon of flour, 1 tablespoon sugar, 2 tablespoons of butter, and 12 ounces of semi-sweet chocolate.I put 1/3 of the batter in on the crust, then the chocolate filling, then topped it off with the rest of the cheesecake batter. On Sunday I will top ith Cherries.
I hope the chocolate filling works Like I image - I can't eat it - I am diabetic, so I just make stuff I would like to eat and serve it to friends -- so far no complaints.
I'll let you know how it turns out and ifit is enjoyed.
I stuffed two boneless breast with rice, mushrooms and herb stuffing. The chicken was covered in Hungarian Hot Paprika.
Romina asked me to share the recipe so I shall do a quick one :)
Ingredients:
Japanese dried udon
example: suzuya.ca/onlineshop/index.php?main_page=product_info&...
-Tofu fishcakes, defrosted and sliced thinly (or in cubes if U prefer)
-Japanese cucumber, cut off the ends, halfed and sliced
-Carrot, about 1.5 inch and cut into thin strips.
- couple egges beatened and seasoned with light soy sauce, pepper and a dash of sugar
- minced garlic
- oyster sauce
Boil a pan of water.
While water is being boiled, heat up a non stick pan with a little oil, put in the minced garlic.
When the garlic looks a little browned, put in carrots and cucumber slices, and stirfry a little, pour about 1/4 cup of water in and cover, let it simmer for a minute.
Put in the sliced fish cakes, stir it up a bit and cover.
When the water is boiling put in 2-3 packets of the dry noodles, Udon's cooking time should be about 6 minutes. If you use Somen or other fine noodles usually cooking time is faster :) You can even use packaged pasta as well ^^
Put in a table spoon of oyster sauce into the pan with the vegetable and fishcake mix stir it up, pour in the beaten eggs and cover for a bit, stir it with chopsticks when the egg is set to break up the egg.
Strain the noodles and run under cold water for a moment, and put strained noodles into the pan with the veggies and stir it up.
Add another table spoonful of oyster sauce on the noodles and mix it well. Taste it and add more if you prefer it more savory.
Serve warm :3
rice with 4 greens + peanuts + trio of dried radish, dried shrimps and beancurd.
this is one of my favourite hakka dishes from my grandmother's kitchen, the lui cha. being of hakka origin, my grandmother's cooking is mostly influenced by hakka cuisine.
the soup is cooked with a consortment of pounded herbs, tea leaves (hence the name), sesame seeds, peanuts etc. normally 7 types of greens are cooked to accompany the rice and soup. pickled radish, beancurds and (sometimes) dried shrimps are stir-fried together to make the lui cha more flavourful.
Brought some dried noodle cakes from Miri, Sarawak. Cooked them in boiling water and tossed they dry with a premium chilli Sauce (dried shrimps, chillies, garlic, onions, soy bean oil etc) along with minced meat and spring onions/scallions.
Jen spent over a day in the kitchen preparing Thanksgiving dinner at home. Cornish game hens, fresh green bean casserole (with onions and mushrooms), creamed corn, rolls, and mixed greens (with mandarin oranges and walnuts). Not pictured, homemade pumpkin pie (with homemade crust).
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Thai yellow curry with chicken, sweet potatoes, peppers, green beans and baby corn. Served with Thai sticky rice. I had no Kaffir Lime leaves to garnish so had to make do with red chilli and parsley.
The Thai people say this is a good dish to start the "farang" on (the Thai word for westerners.) Not as hot as some Thai currys but still a very nice dish.
Red curry with beef, potatoes, tomato sauce and paste, garlic, onion, green pepper and several spices.
made wontons (云吞) today.
i used to make them when i was in UK for friends who would come over for dinner and it's fairly easy. the filling's made of a mixture of minced pork, minced prawns, minced garlic & onion, spring onion, pepper, soy sauce, cornstarch & sesame oil. just wrap the meat into the wonton wrapper and voila, these little parcels lay in rows waiting to be cooked.
A salad of of baby Romaine lettuce, cherry tomatoes, avocado, green peppers, and grilled skinless, boneless chicken thighs rubbed with black pepper, olive oil, dried herb mix and a little salt. I added black pepper, herb mix, a pinch of salt and a good heaping teaspoon of garlic bits from my mum's homemade garlic olive oil to some plain Greek yoghurt and gave it a good stir till creamy. I realized later that by adding a wee bit of balsamic vinegar to the mixture, the dressing became super tasty with the tangy sweetness of the vinegar cutting through the sour and savoury taste of the yoghurt. So, so yummy. And rather low-carb too! Win! I had a second serve after this. No harm done!