November 17th, 2006 by alice
Tags: Cheer, Cherry, Loaf, You
INGREDIENTS
- 2cupsglace cherries
- 2cupsself-raising flour
- 3/4cupmargarine, softened
- 3eggs, beaten
- 3/4cupcaster sugar
- 1/4teaspoonvanilla essence
- 6lumps of sugar, crushed (optional)
DIRECTIONS
- Wash and dry the cherries and toss them in a little flour in a bowl.
- Line and grease a 1kg loaf tin.
- In a large mixing bowl, beat the eggs, one at a time, using an electric mixer on slow, then medium and gradually on high speed, until light and fluffy.
- Add sugar and cream well.
- Then, mix in the margarine, alternating with the flour.
- Add essence and mix well.
- Then, toss in the cherries and mix once again.
- Spoon the prepared cherry loaf mixture into the greased and lined loaf tin evenly.
- Scatter the crushed sugar, if using, on top.
- Bake this in the centre of a moderate oven at 160C or gas-mark 3 for 1 3/4 hours or until a toothpick inserted in the centre of the loaf comes out clean.
- Turn out onto a wire rack and allow to cool completely.
- Slice and serve.
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November 17th, 2006 by alice
Tags: Corn, Soup, Style, Thai
INGREDIENTS
- 1/2teaspoonsafflower oilor sunflower oil
- 2scallions, thinly sliced
- 1clovegarlic, crushed
- 2 1/2cupschicken stock
- 1 (15 ounce)cancreamed corn
- 1 1/4cups cooked peeledshrimp
- 1teaspoon greenchili pasteor chili sauce (optional)
- salt & fresh ground pepper
- cilantro leaves, to garnish
DIRECTIONS
- Heat the oil in a large saucepan and saute the scallions and garlic over medium heat until softened.
- Stir in the chicken stock, creamed corn, shrimp, and chile paste or sauce, if using.
- Bring the soup to a boil, stirring occasionally.
- Season with salt and ground black pepper to taste, then serve with cilantro leaves to garnish.
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November 17th, 2006 by alice
Tags: Balchao, Fish
INGREDIENTS
- 1kgkingfish, washed
- 4onions, peeled,washed and finely chopped
- 4clovesgarlic, peeled,washed and chopped finely
- 1inchginger, peeled and chopped
- 1/2cupfresh coriander leaves, washed and chopped
- 10-12cloves
- 1/2inchcinnamon sticks
- 6black peppercorns
- 1tablespooncumin seeds
- 1tablespooncoriander seeds
- 1tablespoonturmeric powder
- 6red chilies
- 3tomatoes, washed,peeled and finely chopped
- salt
- 4tablespoonsoil
- 1/2cupcoconut milk
DIRECTIONS
- Chop the fish into medium-sized pieces.
- Keep aside.
- In your mixer/blender, prepare a paste of ginger, garlic and the corriander leaves.
- Marinate the fish with this paste mixture and turmeric powder, and keep aside for 15 minutes.
- Now, prepare a paste of cloves, cinnamon stick, black peppercorns, cumin seeds, red chillies and corriander seeds in your mixer/blender.
- Heat oil in a skillet.
- Add the onions to it and stir-fry until they become soft.
- Add tomatoes and stir-fry until they become soft and the oil separates.
- Add the cinnamon-clove paste and fry for 5 minutes.
- Add the marinated fish and the coconut milk.
- Cover and cook on low flame for 10 minutes.
- Garnish with corriander leaves.
- Serve hot with cooked long-grain Basmati rice.
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November 17th, 2006 by alice
Tags: Bake, Chop, Lemon, Pork
INGREDIENTS
- 6pork chops, 1/2 inch thick
- 1lemon
- 3/4cupketchup
- 1/4cup packedbrown sugar
- 1teaspoonwhite vinegar
DIRECTIONS
- Preheat oven to 325 F (165 C.) In large skillet over medium heat brown chops on both sides.
- Remove chops and place the in a shallow baking dish.
- Combine ketchup, brown sugar,and vinegar.
- Pour mixture over chops, spreading to cover evenly.
- Cut 6 slices from the lemon and lay one slice on top of each chop.
- Squeeeze the juice from the remaining portion of lemon over chops.
- Cover and bake for 30 min.
- Uncover and bake for 10 min.
- more.
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November 17th, 2006 by alice
Tags: Chile, Lime, Pepper, Red, Soup
INGREDIENTS
- 4red bell peppers, seeded and chopped
- 1onion, chopped
- 1teaspoonolive oil
- 1clovegarlic, crushed
- 1red chili pepper, seeded and sliced
- 3tablespoonstomato paste
- 3 3/4cupschicken stock
- limes, juice and zest of, finely grated
- salt & fresh ground pepper
- lime zest, to garnish
DIRECTIONS
- Cook the peppers and onion in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally.
- Stir in the garlic, then add the chile with the tomato paste.
- Stir in half the stock, then bring to a boil.
- Cover the pan, lower the heat and simmer for 10 minutes.
- Puree the mixture in a food processor or blender.
- Return to the pan, then add the rest of the stock.
- Add the grated lime zest and juice to the soup, with salt and pepper to taste.
- Bring the soup back to a boil.
- Remove from heat and serve with strips of lime zest scattered in each bowl.
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