May 29th, 2007 by alice
Tags: Butter, Garlic, Roasted
INGREDIENTS
- 175gsalted butter, chopped
- 9clovesgarlic, roasted,peeled and pureed
- 1pinchfresh ground black pepper
DIRECTIONS
- Mix everything together.
- Line a small square/rectangular dish with clingfilm.
- Spoon the butter onto it.
- Freeze.
- When the butter has frozen, remove it from the dish alongwith the clingfilm.
- Refrigerate.
- Store refrigerated for 1 week or frozen for upto 2 months.
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May 29th, 2007 by alice
Tags: Punch, Raspberry
INGREDIENTS
- 2packages unsweetenedraspberry Kool-Aid
- 1 (12 ounce)canfrozen orange juice concentrate
- 2cupsunsweetened pineapple juice
- 1/2cupsugar
- 4cupswater
- 1 (10 ounce)packagefrozen sweetened raspberries
- 2litersginger ale
DIRECTIONS
- Combine all ingredients, except ginger ale in large punch bowl.
- Add gingerale just before serving.
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May 29th, 2007 by alice
Tags: Butter, Chilli, Corriander, Green, Mint
INGREDIENTS
- 113 1/2gsalted butter, chopped
- 1clovegarlic, peeled and finely chopped
- 1green chilies, finely chopped
- 1teaspoonfresh mint leaves, finely chopped
- 1dashlemon juice
- 1tablespoonfresh coriander leaves, finely chopped
DIRECTIONS
- Combine everything together.
- Line a small square or rectangular butter dish with clingfilm.
- Spoon the butter onto it.
- Freeze.
- When the butter has frozen into shape, remove it from the dish alongwith the clingfilm.
- Stire refrigerated for upto 1 week and frozen for upto 2 months.
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May 29th, 2007 by alice
Tags: Chicken, Curry, Eggplantubergine, Thai
INGREDIENTS
- 1 (14 ounce)canunsweetened coconut milk
- 3tablespoonsgreen curry paste
- 1lbboneless skinless chicken breasts, sliced into thin strips
- 1/2lbJapanese eggplants, cut into thick coins
- 3kaffir lime leaves
- 2tablespoonsfish sauce
- 2teaspoonsbrown sugar(or palm sugar if you can)
- 3/4cupsweet basil(preferably Thai)
- sliveredhot chili peppers(amount to taste)
- steamedjasmine rice
DIRECTIONS
- Heat coconut milk in wok and whisk curry paste in until smooth.
- Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
- Add eggplant, lime leaves, fish sauce, brown sugar.
- Taste for sweetness, saltiness etc, and correct if needed.
- Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
- Stir in basil leaves and chilies and serve with steamed jasmine rice.
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May 29th, 2007 by alice
Tags: Butter, Rosemary, Shallot
INGREDIENTS
- 50gunsalted butter, softened
- 4shallots, finely chopped
- 4tablespoonsrosemary, chopped
- salt
- black pepper
DIRECTIONS
- Combine everthing together.
- Mix well and refrigerate for upto 1 week or frozen for upto 2 months.
- Enjoy this with red meat.
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