December 3rd, 2007 by alice
Tags: Fish, Marinade, Tamarind
INGREDIENTS
- 1tablespoonfresh cilantro
- 1 crushedgarlic clove
- sea salt
- 1pinchcayenne pepper
- 1/2teaspooncoriander seeds
- 1/2teaspooncumin seeds
- 1teaspoontamarind paste
DIRECTIONS
- 1) Blend the tamarind paste and fresh coriander with 2tbsp hot water. Put to one side.
- 2) In a small, heavy frying pan dry roast the coriander and cumin seeds until aromatic then grind to a powder. Mix all the ingredients together to make the marinade.
- 3) Pour the marinade over the fish (salmon and trout work well) and leave for at least 30 minutes.
- 4) Cook by grilling for five minutes or until the flesh flakes. Try serving with lemon slices and salad.
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December 3rd, 2007 by alice
Tags: Chi, Dango
INGREDIENTS
- 4cupsmochiko sweet rice flour
- 2 1/2cupssugar
- 1/2teaspoonbaking powder
- 1 (12 ounce)canfrozen coconut milk, thawed
- 2cupswater
- red food coloring
- cornstarchor potato starch
DIRECTIONS
- Combine all ingredients, beat with mixer (low speed) or wire whip until smooth and all lumps dissolve.
- Add red food coloring to desired tint.
- Generously grease a 9 x 13″ pan.
- Pour into pan and bake 1 hour at 325 degrees.
- Turn oven off but let sit another 15 minutes
- Cool.
- Cut into strips, roll in potato starch or cornstarch.
- Cut into small rectangular pieces with saran wrap covered knife for easier cutting.
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December 3rd, 2007 by alice
Tags: Cookies, Cut, Nigellas, Out
INGREDIENTS
- 1/2cupbutter
- 1/2cupsugar
- 1egg
- 200gflour
- 1/2teaspoonbaking powder
- 1/4lbicing sugar
- 2tablespoonsmilk
DIRECTIONS
- Preheat oven to 180degrees celsius.
- Cream butter and sugar well till light and fluffy.
- Add in the egg and mix well. Add in flour and baking powder.
- Chill for 1 hour.
- Roll to 1/4 inch thick and cut out with cutters. Bake for 10 minutes. Let cool.
- Meanwhile, make frosting and tint to desired colours.
- Ice cooled cookies and let icing set.
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December 3rd, 2007 by alice
Tags: Beans, Fulcher, Newleans, Red, Rice, Sausage
INGREDIENTS
- 1lbdried red kidney beans, picked over
- 1lbsmoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
- 1largeonion, chopped
- 2 pale-green innercelery ribs, chopped(with leaves)
- 4garlic cloves, minced(to taste)
- 6cupswater
- 4bay leaves
- 1tablespoondried thyme, crumbled
- 2teaspoonsdried oregano, crumbled
- 1teaspoonTabasco sauce
- 3/4teaspoongarlic powder
- 1/2teaspoonground allspice
- 1/2teaspoonground cloves
- 1/2teaspoonfresh ground white pepper(to taste)
- 1/2teaspoonfresh ground black pepper(to taste)
- 1/4teaspooncayenne(to taste)
- 2teaspoonssalt(to taste)
DIRECTIONS
- In a bowl soak beans in water to cover by 2 inches overnight.
- In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage.
- Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours.
- Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
- Remove 1 cup bean mixture and mash to a paste.
- Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes.
- Serve bean mixture with rice.
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December 3rd, 2007 by alice
Tags: Cherry, Clafoutis, French, Pudding
INGREDIENTS
- 24-36 drainedcherries, in juice or
- kirsch
- 8ouncesfresh cherries, wiped
-
CLAFOUTIS CUSTARD or BATTER
- 3ouncescaster sugar
- 3tablespoonscreme fraiche
- 2ouncesunsalted butter, melted
- 1/4pintmilk
- 2mediumeggs, beaten
- 3ouncesself-raising flour
- 1/2teaspoonbaking powder
- 1/2teaspoonvanilla extract
- extraunsalted butter, for greasing
- icing sugar, to dust
DIRECTIONS
- 1. Preheat the oven to 200C/400°F.
- 2. Grease a baking tin or tian with a little butter; size about 6″ x 9″ or 12″ long for an oval dish.
- 3. In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
- 4. Pour the clafoutis batter into the greased tin or tian.
- 5. Scatter the cherries into the top of the clafoutis batter.
- 6. Bake in the oven for about 30 to 45minutes or until risen & firm to the touch and golden brown.
- 7. Serve warm with creme fraiche or cream.
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