Tuesday, 24 May 2011
Ceviche
Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.
INGREDIENTS
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips
METHOD
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Serves 4-8.
Chinese Almond Cookies
Chinese Almond Cookies
INGREDIENTS
1 1/3 cups of almond flour, lightly packed
1 cup of unsalted butter, chilled and cut into cubes
Pinch of kosher salt
2 eggs
1 teaspoon of almond extract
1 3/4 cups of flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon of baking soda
Thinly sliced almonds
METHOD
1 Place the almond flour, salt, and butter into an electric beater with a paddle attachment and beat on medium speed for three minutes. The mixture will become course and chunky looking.
2 Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.
3 Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.
4 Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.
5 Preheat the oven to 325F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.
6 Take pieces of dough and roll them into balls about a half-inch wide. Place them on the sheet about and inch apart and then press them down slightly with your palm to make a coin shape.
7 Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).
8 Bake for 13-15 minutes or until the edges just being to tan. Cool on the sheet on a wire rack.
Makes 5 dozen.
INGREDIENTS
1 1/3 cups of almond flour, lightly packed
1 cup of unsalted butter, chilled and cut into cubes
Pinch of kosher salt
2 eggs
1 teaspoon of almond extract
1 3/4 cups of flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon of baking soda
Thinly sliced almonds
METHOD
1 Place the almond flour, salt, and butter into an electric beater with a paddle attachment and beat on medium speed for three minutes. The mixture will become course and chunky looking.
2 Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.
3 Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.
4 Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.
5 Preheat the oven to 325F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.
6 Take pieces of dough and roll them into balls about a half-inch wide. Place them on the sheet about and inch apart and then press them down slightly with your palm to make a coin shape.
7 Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).
8 Bake for 13-15 minutes or until the edges just being to tan. Cool on the sheet on a wire rack.
Makes 5 dozen.
Naan-e khaameh-ee (cream puff)
Naan khaameh-ee should be served fresh, don't keep it more than a day.
1/2 cup butter
1 cup boiling water
1 cup all purpose flour
1/4 t.s. salt
4 eggs
Grease baking sheet. In a saucepan melt butter in boiling water. Add flour & salt all at once, stir vigorously. Cook & stir till mixture forms a ball that does not separate. Remove from heat, cool slightly. Add eggs one at a time. Beating after each addition about 1-2 minute till smooth.
Drop batter by heaping tea spoon (table spoon if you want them bigger.) 3-4 inches apart into greased pan. Bake at 400 degree about 30 min. or until golden brown. Remove from oven, split almost all the way, remove any soft dough, cool on wire rack.
It is easier to fill with ready cool whip or your favorite pudding. You can also use whipping cream, in this case put the cream in a bowl and put the bowl in a bigger bowl of crushed ice and whip the cream only in one direction until it becomes very thick. Of course this filling will make the real Naan khaameh-ee.
Thursday, 14 April 2011
Strawberries & Goat Cheese Salad
Ingredients:
1 green lettuce
150 g fresh strawberries
150 g French goat cheese
1 tablespoon extra virgin olive oil
1 tablespoon honey
1-2 tablespoons freshly squeezed lemon juice
1-2 slices lemon
1 sprig fresh mint
Pinch of coarsely ground sea salt, optional
5-6 drops of balsamic vinegar, optional
Method:
Chill the goat cheese for 4-5 minutes in a freezer, tightly wrapped into a wrap foil. Stir in a small bowl the olive oil, honey and lemon juice and leave aside. Wash and dry onto a cotton cloth or kitchen paper lettuce leaves and strawberries. Slice the cheese with a sharp knife into thin slices. Slice the strawberries – halve the smaller ones and slice the larger. Into a salad bowl or suitable plate sprinkle half of the strawberries. Tear over about three quarters of the lettuce. Sprinkle with some of mint leaves and optionally with a pinch of coarsely ground sea salt. Add the remaining strawberries and arrange on top sliced goat cheese, lemon slices, left lettuce leaves and mint. Season the salad with the dressing. Decorate with a slice of strawberry and mint leaf and optionally sprinkle a few drops of balsamic vinegar.
German Chicken stew
Serves: 3 -Cooking-Time: 2hrs 0 mins
Ingredients
1 Chicken
1 Onion
2 Carrots
couple Capers
couple Champignons
1 Lemon
salt and pepper
Worcestershire sauce
Oil
Flour
Rice
Method
Wash the chicken and half it. Put some cold water in a pot and place the 2 halfed chickens, halfed onions and the cut carrots in it and boil it for about 1h. ( Don't go crazy boiling, gentle is much better )
Take the chicken out of the pot and remove all bones. ( Let it cool down a bit first eh! )
Let the soup cool down! ( important )
Now me need to make something called 'Mehlschwitze' and i have no idea how to translate into english ~ here is how its done:
First put oil in a pan and heat it up, slowly stir the flour in the oil while still heatig up. The flour will change color which is ok but don't let it turn black.
Slowly stir this we just made into the soup and add capers to it.
Place the bonless chicken meat in the soup and heat it up a little ( At this stage, don't go crazy boiling or stirring around as this will make it all flakey with chicken). The soup should now turn a little thicker while its heating up.
*Taste it!* and add Salt/Pepper/Lemon & Worcester Sauce to it.
Best serve with rice but also top on its own
1 Chicken
1 Onion
2 Carrots
couple Capers
couple Champignons
1 Lemon
salt and pepper
Worcestershire sauce
Oil
Flour
Rice
Method
Wash the chicken and half it. Put some cold water in a pot and place the 2 halfed chickens, halfed onions and the cut carrots in it and boil it for about 1h. ( Don't go crazy boiling, gentle is much better )
Take the chicken out of the pot and remove all bones. ( Let it cool down a bit first eh! )
Let the soup cool down! ( important )
Now me need to make something called 'Mehlschwitze' and i have no idea how to translate into english ~ here is how its done:
First put oil in a pan and heat it up, slowly stir the flour in the oil while still heatig up. The flour will change color which is ok but don't let it turn black.
Slowly stir this we just made into the soup and add capers to it.
Place the bonless chicken meat in the soup and heat it up a little ( At this stage, don't go crazy boiling or stirring around as this will make it all flakey with chicken). The soup should now turn a little thicker while its heating up.
*Taste it!* and add Salt/Pepper/Lemon & Worcester Sauce to it.
Best serve with rice but also top on its own
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