January 7th, 2008 by alice
Tags: Bread, Criollo
INGREDIENTS
- 6cupsplain flour
- 4teaspoonssugar
- 3cupswater, lukewarm
- 1teaspoondried yeast
DIRECTIONS
- Place water, yeast and sugar into a small bowl and whisk thoroughly to remove any lumps.
- Place 5 cups of flour into the large bowl.
- Add the water, yeast and sugar to the flour and mix with a wooden spoon.
- The key to this bread is for the dough to be sloppy to start and bring it back to a soft consistency with the addition of the last cup of flour.
- Spread the last cup of flour onto a clean bench and place the sloppy dough on top of the flour.
- Gently knead the dough into the flour.
- Pre - heat oven to 180 degree’s celcius.
- Grease the muffin tins.
- Cut the dough into 115gm balls and hand knead them in the palm of your hand by folding the sides into the bottum of each bun making sure that the top is smooth.
- Place each bun into the hole of the muffin tin.
- Place the muffin tin into the warming draw to ‘prove’.
- This should take approx 35 minutes or until the dough has doubled in size (proved).
- Once the buns have proved remove from the warmer and place onto the middle rack of a hot oven for 15 minutes.
- Once the buns are ready and golden brown remove from the oven flip the buns so they have beenslighty removed from the sides of the muffin tins.
- This allows the steam to be released and will stop your from buns from being tainted by the muffin tins.
- Allow to cool.
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January 7th, 2008 by alice
Tags: Chicken, Kadon, Manok, Soup
INGREDIENTS
- 8leavesChinese cabbage, cut into 1 1/2 inches long
- salt and pepper
- 1broiler-fryer chicken, cut up
- 1/2mediumonion, chopped
DIRECTIONS
- Saute onion in oil in 3 quart sauce pan.
- Add cut up chicken, salt, pepper, and brown.
- Cover pan and reduce to medium heat.
- Steam chicken until most of the juice is gone.
- Add enough water to cover the chicken and cook until done.
- Add chinese cabbage to boiling broth.
- Cook about 5 minutes.
- Serve over hot rice.
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January 7th, 2008 by alice
Tags: Banana, Caramelized, Chantilly, Coconut, Tart
INGREDIENTS
- 2quartsmilk
- 2cupsheavy cream
- 8ouncessugar
- 2bananas, sliced
- 8egg yolks
- 1cupsugar, to caramelize
- 4eggs
- 1sweet tart crust, blind baked
- 5ouncescornstarch
- 8ouncessugar
- 4ouncesbutter(soft)
- 1ouncevanilla
- 1lbcoconut flakes
DIRECTIONS
- Sift cornstarch and sugar and combine with yolks and eggs.
- Boil milk and sugar.
- Temper egg mixture into milk.
- When mixture becomes thick and begins to bubble, remove from heat and stir in butter, vanilla and coconut.
- Set aside in refrigerator to cool.
- Whip heavy cream until soft peaks form.
- For Assembly:.
- Fold cream into custard to make chantilly cream.
- Spread chantilly evently in tart shell.
- Lay bananas on top and sprinkle with sugar.
- Use torch to caramelize sugar.
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January 7th, 2008 by alice
Tags: Caramel, Nut, Popcorn
INGREDIENTS
- 1/2cuppopcorn
- 5tablespoonsvegetable oil
- 2tablespoonshoney
- 3/4cupsugar
- 125gbutter
- 1/2cuppeanuts, crushed
DIRECTIONS
- Cover the bottom of a big saucepan with vegetable oil, heat slowly.(when you place a piece of corn in the oil & it spins, it’s ready).
- Add the popping corn.
- Cover & shake saucepan regularly until popping sound ceases.
- Empty popcorn into a large bowl & discard any un-popped kernels.
- In a small saucepan, stir honey, sugar & butter over a low flame until the sugar has dissolved. Then boil uncovered for 5 minutes.
- remove from heat, mix peanuts through & pour over popcorn then mix to coat.
- Spread over a large, greased tray to cool.
- Break into approx 15 large round chunks.
- Store in airtight container.
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January 7th, 2008 by alice
Tags: Crepes, Taro
INGREDIENTS
- 1cuptaro pancake mix
- 1/4cupsugar
- 1egg
- 1teaspooncornstarch
- 1 1/2cupswater
- 1tablespoonoil
DIRECTIONS
- Add all ingredients together.
- Heat frying pan with oil and butter.
- Add 1 thin layer of crepe batter.
- Cook until set.
- Top with pineappple syrup.
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