May 21st, 2008 by alice
Tags: Crispy, Daves, Fish, Noodles
INGREDIENTS
- 2 1/2teaspoonscayenne pepper
- 1/2cupcornflour(cornstarch)
- 1teaspoonsalt
- 1/2teaspoonpepper
- 4tablespoonspeanut oil
- 500gwhite fish fillets, diced into 2cm pieces
- 500ghokkien noodles
- 2smallonions, chopped
- 2zucchini, chopped
- 1cupsherry wine
- 1/4cupoyster sauce
- 2tablespoonswater
DIRECTIONS
- Combine cayenne, cornflour, salt and pepper.
- Coat the fish pieces with cornflour mix.
- Heat peanut oil in wok over med-high heat, cook fish in batches, adding more oil between batches if necessary.
- Remove from wok and leave on paper towels to drain.
- Put hokkein noodles in a strainer and run under warm water, using your fingers to separate the noodles.
- Re-heat wok over medium heat, add a splash of oil and stir-fry onion and zucchini until softened.
- Add noodles and sherry, toss for 1 minute.
- Add oyster sauce and 2 tablespoons water, stir through then cover and steam for 2-3 minutes.
- Add fish, toss, cover and steam 1-2 minutes.
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May 21st, 2008 by alice
Tags: , Cat, Copy, English, Pickledions
INGREDIENTS
- 5lbsyellow onions(golf ball size)
- pickling spices(any brand)
- white vinegar
DIRECTIONS
- Peal and rinse onions under cold water and fill 1Ltr (1 Qt.) sterilized pickle jars as full as possible.
- To each jar, add 2 Tbls of pickling spice mix.
- Add white vinegar to fill each jar.
- Seal tightly, leave unrefridgerated for 7-10 days.Give jars a shake to stir up spices once a day.
- After 10 days, refridgerate jars to stop pickling process.
- Lasts for 3-4 months in fridge.Liquid may become slightly murky over time but pickles are fine. They’ll likely be all gone beforethen.
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May 21st, 2008 by alice
Tags: , Tofu
INGREDIENTS
- 1 1/2lbstofu
- 2ounces crumbledblue cheese
- 1 1/2cups soakedwheator ryegrain
- 1cupsunflower seeds
- 1/4cup choppedfresh parsley
- 1/3cup snippedfresh chives
- 3cups chopped younggreen beans
- 3cups shreddedcarrots
- 3cups shreddedspinach
- 6cherry tomatoes
DIRECTIONS
- Pat tofu dry with paper towels.Combine tofu and cheese and work with hands until coarsely mashed.Add wheat and seeds.Then add parsley and chives. Use hands to mix thru lightly but thoroughly.
- Divid mix into 6 portions and place on dinner plates.Pat down to form neat circle about 1/4 inch thick.
- Start at edge and leave boarder 1/2 inch.Sprinkle 1/2 cup green beans in 1 inch strip around each patty.Follow with a circle of 1/2 cup carrots next to the beans.Then the spinach.Place tomato in center.
- Serve with favorite dressing.
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May 21st, 2008 by alice
Tags: , Cooler
INGREDIENTS
- 2cucumbers, see note
- 1/2avocado
- 1/2lemon, juice ofor lime, juice of
DIRECTIONS
- Note:
- Cucumbers should be peeled and sliced.
- Lemon and lime are the juice of the lemon or lime.
- Process ingredients in a blender until well liquified.
- Drink up.
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May 21st, 2008 by alice
Tags: Best, Ever, Homemade, Mayonnaise
INGREDIENTS
- 2largefree-range eggs(the freshest you can get)
- 2teaspoonssalt
- 2teaspoonsdry mustard(Keen’s)
- 1/4cupwhite vinegar
- 2cupsvegetable oil(or slightly less)
DIRECTIONS
- Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
- With the motor still running, slowly add the oil in a thin stream (like string).
- When all the oil is incorporated, keep running the machine for another 10-20 seconds.
- Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
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