THE COOKING BLOG

Featured Recipe

Easy Crepes

1 cup low-fat milk
1/2 cup all-purpose flour
3 large eggs
1 pinch salt
In a medium mixing bowl, mix together all ingredients until will blended and smooth.

In a large, lightly-greased frying pan over medium-high heat, dollop the batter in 1/3 cup portions. Tilt the pan in circular motion to spread the batter.

Cook until bottom is lightly browned. Flip and cook the other site.

Fill them with whatever you want. I usually use fresh ripe mangoes and banana drizzled with chocolate syrup and with a scoop of vanilla ice cream.

Best Cornmeal Pancakes Ever

1 cup yellow cornmeal
2 tbp sugar
1/2 tsp salt
2 cups boiling water
1 and 1/3 cups of milk (or buttermilk)
2 eggs
1 tbp pure vanilla extract
2 cups of flour
2 tsp baking powder
2 tbp oil

In a medium bowl mix cornmeal, sugar and salt; add water and let it sit for 10 minutes. When the cornmeal has absorbed the water and thickened, mix the milk in and let it sit for another 5 minutes. Next are the eggs and vanilla extract which should be throughly mixed with the cornmeal. In a separate bowl, measure and mix the flour and baking powder and then combine it with the cornmeal mixture. Preheat a skillet and spread a little bit of oil on it before every pancake is cooked.

how to make a pastry case

Ingredients

Icing Sugar 75 G (3 OZ)
Butter 175 G (6OZ)
Egg yolk 3
Plain Flour 250g (9oz)

Method

Cream butter and sugar together
Carefully add egg yolks slowly and beat
Add all the flour again beat. Put the mixture in the chill compartment of fridge for 1 hour.
After one hour roll out the pastry and line the base of the flan case. Prick the pastry case all over. Line with the some rice or dried bean (pastry case will not rise then) . Put the pastry in oven to bake . Bake for 20 min.. Remove the rice/bean after 16 minutes. Again place in oven to get crispy pastry.

Serving suggestion

Serve with custard filling, jam etc

Strawberry jam

Ingredients

strawberries 850 G (2lb)
jam sugar 350 g (12oz)
lemon juice 1 lemon squeeze

method

Cook strawberries, jam sugar and lemon juice in a pan .
Bring to the boil for at least 5 minute then allow to simmer till all the ingredient are mix properly and setting point is reach.
Take away from flame and leave to set.

Scones

Ingredients:

(A)
220g flour (8 oz app)
20g sugar (1/2 oz app)
1 tsp cream of tartar
½ tsp baking soda
½ tsp salt

(B)
1 egg
25 g butter (1 oz)
150 ml (5oz app) milk
some milk for glazing scorns

Method

Preheat oven to 160/ gas mark 3
Mix ingredients (A) in a bowl. Then add butter and mix. Now add egg carefully
Add milk and carefully mix to form a dough.
Now roll the dough very thickly. Cut 8 scones using any circular shape .
Place the scorns in a baking tray and brush the scorns with milk.
Bake for 10 minutes in a pre heated oven

serving suggestion

Serve with strawberry jam, cream or butter.

Asian Omelette

Asian Omelette

(4 servings)

6 eggs
1/2 cup milk
1/2 teaspoon pepper
1 teaspoon vegetable oil
1 cup brown or white rice
1 tablespoon finely chopped carrot
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onion
1 tablespoon finely chopped mushrooms
1 garlic clove finely chopped
1 tablespoon soy sauce

1. Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.

2. Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook–omelet will continue to cook after folding.)

3. Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.

2 quick and fast breakfast dishes.

1. Crumpets with ricotta and honey.

Mix cinnamon sugar through ricotta and serve crumpets with a drizzle of honey. Sprinkle with cinnamon for an extra option.

2. Omelette

You need 3 eggs, a dash of milk or cream and 1 tablespoon butter. Using a fork whisk egg and cream together. Then melt the butter in a small pan and pour in eggs.

Move eggs around for 30 seconds, remove from heats and enjoy hot.

Breakfast Burritos

Ingredients:
4 eggs, lightly beaten
1/4 cup milk
1/4 cup cornflake
2 tablespoons finely diced green capsicum
2 tablespoons finely diced red capsicum
100gr baby mushroom
4 flour tortillas
2 medium tomatoes, sliced
1/4 cup cheddar cheese, grated.
Method:
1. Lightly whisk eggs, milk, cornflake, capsicum together.
2. Pour one quarter of the mixture into a pan to just cover the base. Cook until eggs are set. Turn over and cook for a further 15 seconds. Repeat with remaining to make 4 serve.
3. Fried mushroom until golden.
4. Top each tortillas with a cooked omelette, sliced tomato. mushrooms and cheese.
5. Fold the edge closest to you over one third of the filling and then fold in the slices of the tortilla to form a burrito.

Fruity Morning Muffin for your little one!

Ingredients:
1 cup cereal
1 cup vanilla yogurt
1/2 cup dried apricot, chopped
1/4 cup apple juice
25 gr dairy blend
1 cup whole meal self raising flour
1/2 tsp mixed spice
1/2 tsp cinnamon
2 eggs, lightly beaten
1 pear, grated

Method:

1. Combine cereal, yogurt, dried fruit and apple juice in a bowl and stand for 15 minutes
2. Rub dairy blend into combined flour and spices. Add eggs, grated pear and cereal mixture, stir until just combined.
3. Spoon mixture into 12 cup muffins pans and bake at 200 degree Celsius for 20 minutes until golden brown and cooked.
4 Serve warm with a glass of milk.

Fili Beef Steak Sandwich

You will need:
Leftover Bistek tagalog
Cheddar cheese slices
Hot dog bun

How to make:
1. chop the leftover beef pieces. Remove the onions.
2. slice the hotdog bun horizontally so you’ll have two halves of the bun.
3. place a generous portion of the sliced meat on the flat side of the bun then top the meat filling with the sliced cheese.
4. place both halves of the bun in the toaster oven and heat until the cheese starts to melt.
5. place the top half of the bun to cover the filled half.
6. best with a side of potato chips.

Section #1

Greco-Roman Orzo Salad

Gorgonzola and feta mixed with capers and kalamata olives really make this a tasty side dish.

Ingredients:
1 pound orzo
1/4 cup flat leaf parsley, minced
1/2 cup pitted kalamata olives, quartered
1/4 pound feta (any flavor), crumbled
1/4 pound Gorgonzola, crumbled
2 tablespoons capers, drained and coarsely chopped
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1 teaspoon salt
Fresh ground black pepper
Method
Make orzo according to package directions, omitting salt. Let cool slightly. While pasta cooks, whisk together sugar and balsamic vinegar until sugar is dissolved. Add salt and red pepper flakes. Slowly pour in olive oil, stirring constantly until well-combined. Mix pasta with olive oil dressing. Mix in parsley, olives, cheese and capers. Adjust salt to taste. Serve at room temperature.

Notes: If you don’t let the pasta cool before adding the remaining ingredients, the cheese will melt, which you don’t want - this isn’t a cheesy pasta bake. If you refrigerate the salad the olive oil will congeal, making the pasta stick together. Make sure to let it come to room temperature - 30 to 45 minutes - before serving if it’s been refrigerated.

Number of servings: 8

Section #2

Chicken Tinola

2 tablespoons of cooking oil
4 cloves of crushed garlic
1 tablespoon of diced ginger
1/2 cup of chopped onion
1 kilo of cut chicken
1 tablespoon of fish sauce
10 cups of rice water
1 small green papaya, sliced 1/3″ thick
1 cup of pepper leaves
Pinch of salt

1. Fry the garlic in hot cooking oil until brown. Add the ginger and the chopped onions.
2. Add the chicken and season with the fish sauce. Cover and simmer for five minutes.
3. Add the rice water, simmer until chicken is tender.
4. Add sliced papaya and cook until papaya is tender.
5. Season with salt. Add pepper leaves.

Section #3

Chicken Tinola

2 tablespoons of cooking oil
4 cloves of crushed garlic
1 tablespoon of diced ginger
1/2 cup of chopped onion
1 kilo of cut chicken
1 tablespoon of fish sauce
10 cups of rice water
1 small green papaya, sliced 1/3″ thick
1 cup of pepper leaves
Pinch of salt

1. Fry the garlic in hot cooking oil until brown. Add the ginger and the chopped onions.
2. Add the chicken and season with the fish sauce. Cover and simmer for five minutes.
3. Add the rice water, simmer until chicken is tender.
4. Add sliced papaya and cook until papaya is tender.
5. Season with salt. Add pepper leaves.