August 7th, 2007 by alice
Tags: Chicory, Endive, Roquefort, Salad, Walnut
INGREDIENTS
-
SALAD
- 3headschicory lettuceor endive, washed & the bottom root cut off
- 6ouncesRoquefort cheeseor blue cheese, of your choice
- 4ounces toasted freshwalnut pieces
-
DRESSING
- 1tablespoonwalnut oilor nut oil, of your choice
- 3tablespoonssunflower oil
- 2teaspoonsDijon mustard
- 4tablespoonswalnut vinegaror white wine vinegar
- 1teaspoonsugar
- 1/2lemon, juice of
- salt & freshly ground black pepper
DIRECTIONS
- To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
- Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
- Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
- To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
- Take off the heat & cool.
- Wash or wipe the chicory heads and cut 1″ to 2″ off the base of each one.
- Separate the leaves gently and wash again if necessary.
- Place the leaves into an attractive flat dish or on to a serving platter.
- Crumble over the blue cheese & pour over the dressing.
- Scatter the toasted walnuts over the top & serve immediately with crusty bread.
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August 7th, 2007 by alice
Tags: Beef, Chicken, Easy, Satayppy, Thai
INGREDIENTS
- 1 (400 ml)cancoconut milk(Thai-Choice)
- 750gbeefor chickens, strips
- 1teaspoonturmeric powder
- 1 (290 g)cansatay sauce(Thai-Choice)
DIRECTIONS
- Soak bamboo skewers in water for 2 hours.
- Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor).
- Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce.
- NOTE: I’ve entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I’d increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
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August 7th, 2007 by alice
Tags: Millionaires, Pecan, Pie
INGREDIENTS
- 1 (14 ounce)cansweetened condensed milk
- 2cupspure maple syrup
- 1cup choppedpecans
- 1 (9 inch) bakeddeep dish pie shells
DIRECTIONS
- Mix first three ingredients in medium sauce pan and bring to a boil over medium heat stirring constantly.
- Continue to boil for four to seven minutes depending on altitude (lower = LESS).
- Pour into baked pie shell and refrigerate for a minimum of three hours.
- Serve with whipped cream or vanilla ice cream (or both yum).
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August 7th, 2007 by alice
Tags: Chicken, Curry, Spinach
INGREDIENTS
- 3lbschickens, jointed and skinned
- 1teaspoonturmeric
- 1teaspoonground fennel
- 1teaspoonground coriander
- 1/2teaspoonchili powder
- 4tablespoonsoil
- 2mediumonions, chopped
- 1inch piecefresh ginger, grated
- 3garlic cloves, crushed
- 1 1/2teaspoonssalt
- 3fluid ounceswater
- 2ouncesbutter
- 2garlic cloves, chopped
- 8curry leaves
- 1/2teaspooncumin seeds
- 1/2teaspoonfennel seeds
- 2dried red chilies, chopped
- 1lbfresh spinach or8 ouncesfrozen chopped spinach
- 4tablespoonsplain yogurt
- 1/2teaspoongaram masala
DIRECTIONS
- Cut the chicken so that the legs are separated from the thighs, cut each breast in two lenghtwise.
- Mix together in a bowl the turmeric, fennel, corriander and chilli powder with 3 tbsp water tomake a paste.
- Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
- Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
- Turn the heat to medium and add the chicken, stir and fry for 4 mins, till the chicken changes colour.
- Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
- Melt the butter in a separtate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
- Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
- Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 mins, stiring frequently.
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August 7th, 2007 by alice
Tags: Cakes, Crunchy, Ginger, Prawn, Salad
INGREDIENTS
- 1garlic clove
- 3cmfresh gingerroot, grated
- 1 fresh mildred chili, de-seeded and roughly chopped
- 250gwhite fish fillets(such as hoki, coley or cod, cubed)
- 200g shelled rawtiger shrimp
- 2tablespoons choppedfresh coriander
- seasalt & freshly ground black pepper
- 1lime, grated rind and juice only
- 1tablespoonlight soy sauce
- 1/2teaspoonfish sauce
- 1/2teaspooncaster sugar
- 1/2Chinese cabbage
- 2carrots
- 1red onion, thinly sliced
- 50gbean sprouts
DIRECTIONS
- Preheat the oven to 200C/400F/Gas 6.
- Place the garlic, ginger and chilli in a food processor and whiz until finely minced.
- Add the fish and prawns and a little salt and pepper.
- Finally, add the coriander and blend again (if you add it at the beginning with the ginger it will turn the mixture green).
- Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.
- Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.
- Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.
- Using a mandolin or big knife, finely slice the cabbage, carrots, red onion, beansprouts and add lime dressing.
- Pile onto plates and serve with the prawn and ginger cakes.
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