Waffles Recipe

Makes 16

1 egg separated
¼ cup castor sugar (or try none at all)
1 cup of milk
¼ cup of water
1 ½ cups of self raising flour
pinch of salt
60g butter or margarine (melted)

1. Beat egg white (with half of the sugar), till stiff. Keep aside.
2. Beat egg yolk (with remaining half of sugar) until creamy.
3. Then beat in milk and water. Then add sifted dry ingredients.
4. Mix in melted butter.
5. Fold in egg white.
6. Place batter into your waffle maker (amount will depend on your waffle maker).
7. Eat hot! With butter. Bananas. Yogurt. Honey. Fresh berries. Strawberry jam. Whipped cream.

 

Marinade Salmon

I made salmon for lunch 2 days ago. I had learnt a basic marinade for it.

Basid marinade:

• 2 1/2 spoons of soy sauce
• 2 cloves of garlic, minced

I had this simple recipe from one of the recipe blogs. It was easy. Just leave it at room temparature for 20-30 mins. If you have a longer time, put it into the refridgerator for an hour or two before cooking it. I would prefer a longer marinade time, so those marinade would penetrate into the meat.

The side dish

I just grilled the salmon over the pan. Then stir-fry the same side dish I did for my lamb chop the other day. And ta-daaaa….another meal settled! Heee….

 

Butter Prawns

I got this recipe from AsianFoodChannel (AFC) on Astro. It is favourite channel everytime I’m back home especially Robert’s License to Grill.

I learnt something easy from him on Fri night and I did this on the next day.

1. Put some butter to the frying pan and let it melt with low heat.
2. Add in spring onions, onions and garlic (all diced).
3. Stir-fry them a little till you can smell the fragrance.
4. Let it to cool for about 20 minutes.
5. Get your prawns (clean and washed) and put them into a plastic bag or tupperware. Put iced water in a big bowl that fit the plastic bag/tupperware of prawns.
6. Pour the buttered spring onions, onions and pepper onto the prawns.
7. Cut the a lemon and squeeze them on the prawns with the butter marinate.
8. Drizzle some olive oil in.
9. Put the tupperware into the fridge (not freezer) for 30 minutes.
10. After that, just fry them.

The prawns smell and taste of butter fragrance with onions, plus the garlic. Just right before you put them into the pan, put some salt and pepper too. (: Try it! It is easy and remember I just learnt it overnight. (:

*p/s: Sorry that my pictures’ resolution is so low that they couldn’t portray better colour of the dish. Was using my phone to capture them and it is 1.3MP.

 

Ham and Potato Hash

Ingredients

• 3 tablespoons butter
• 1 small onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 2 medium potatoes, peeled
• 1 cup finely diced cooked ham
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon dried crumbled thyme

Method

1 Cut the potatoes in half, cook in a saucepan of simmering water until not quite done and still firm, about 10 minutes. Rinse in cold water to stop cooking. Drain. Dice to 1/2-inch thick pieces. Set aside.

2 Melt butter in a large cast-iron* skillet over medium low to medium heat. Add onion, cook until softened, about 4 minutes. Add the chopped bell pepper, cook another 2 minutes.

3 Add remaining ingredients; mix well. Cook hash until well browned, about 10 minutes, stirring occasionally.

Serves 6.

*Best not to use a stick-free pan or the hash won’t brown very well.

Source: http://simplyrecipes.com/recipes/ham_and_potato_hash/

This looks easy :)

 

Carrot Soup

1 1/4 pounds carrots
1 tablespoon extra-virgin olive oil (or clarified butter)
2 medium cloves garlic, minced
1 large yellow onion, chopped
3 cups+ vegetable stock or water
juice of 1/2 a lemon
fine grain sea salt (as much as you need)

- olive oil, toasted sesame oil, or red chile oil for a finishing drizzle – if you use toasted sesame oil (sometimes labeled pure sesame oil) it is very strong. I typically dilute it with olive oil. I use one part sesame oil to four parts olive oil.

Take the tops off the carrots (if they have tops) and give them a good scrub. Cut them into 1-inch segments and set aside. Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and saute for a few minutes or until the onions start to get translucent. Add the stock and carrots and bring to a gentle boil. Lower the heat and simmer for 20 – 30 minutes or until the carrots are tender – longer if your carrot pieces ended up larger. But try not to overcook. Remove from heat and cool for a few minutes.

Puree with a hand blender (sometimes I leave the soup a bit chunky, other times I go completely smooth) – then stir in the lemon juice. Now salt to taste. If you used a salty veggie stock, you might just need a little salt. If you used water, you’ll need quite a bit more. Keep adding a few pinches at a time until the carrot flavor really pops. If it tastes flat or dull, keep adding.

Finish with a drizzle of great extra-virgin olive oil, one of the other drizzles I mention up above, or whatever twist you come up with.

Serves about 4.

Source: http://www.101cookbooks.com/archives/carrot-soup-recipe.html

Geez…food… :) Gonna try cooking this one day, since I like carrots :)

 

Oatmeal Raisin Pancakes

Oatmeal Raisin Pancakes served with fresh fruits / bananas (makes about 16 pancakes)

Ingredients for pancakes :

1 ½ cups flour

½ cup quick cooking rolled oats

3 tablespoons caster sugar

1 tablespoon baking powder

½ teaspoon salt

2 eggs

1 ½ cups milk

¼ cup sunflower seed oil

½ cup mixed black and golden raisins

4 whole bananas or any seasonal fruits- sliced

1 jug of honey/ maple syrup

Method

1. In a large bowl combine all dry ingredients (flour, baking powder, sugar, salt)

2. Lightly beat the eggs, milk and oil in a separate bowl

3. Make a well in the middle of the flour mixture

4. Pour in the egg mixture all at once, stirring lightly with a balloon whisk.

5. Add in the raisins

6. Heat up a pan over medium heat

7. Arrange the 4 inch egg rings, about 1 cm apart

8. Drizzle some cooking oil inside the ring

9. Pour about 1/3 cup of batter inside the ring

10. Cook for 2 minutes until bubbles form in the centre.

11. Gently remove the rings and flip the pancakes over.

12. Flip over and cook for another 1 minute, repeat.

13. Slice bananas and serve with pancakes while still hot.

Source: Paddington House of Pancakes

 

Golden Polenta

Golden polenta (yellow cornmeal) pancakes with walnuts served with breakfast sausages, ham and scrambled egg (recipe makes about 16 pieces)

Ingredients for pancakes:

1 cup flour

½ cup fine yellow cornmeal

3 tablespoon sugar

2 teaspoon baking powder

1/8 teaspoon salt

1/3 cup chopped walnuts

2 eggs

1 ¼ cup milk

¼ cup sunflower oil

Ingredients for scrambled eggs

3 eggs

1 cup milk

2 tablespoon shredded cheese

Salt & pepper

To serve:

5 – 6 pieces breakfast sausages

5 pieces turkey / chicken ham

1 jug maple syrup

Method

1. In a large bowl combine all dry ingredients. Stir in the walnuts.

2. In a separate mixing bowl, lightly beat the eggs, stir in the milk and oil.

3. Make a well in the middle of the flour mixture. Pour in the liquid ingredients all at once.

4. Stir lightly to blend.

5. Heat up a pan. Place the 4 inch egg rings about 1cm apart. Drizzle some oil inside the egg rings.

6. Pour about 1/3 cup of batter inside the ring.

7. Cook for 2 minutes until bubbles form in the centre. Gently remove the rings and flip the pancakes over. Cook for another 1 minute.

8. Meanwhile you can also lightly fry the sausages and the ham in the same pan.

9. To prepare the scrambled eggs, beat the 3 eggs, add in the milk, shredded cheese, salt and pepper.

10. Heat up the pan. Drizzle some oil and pour one ladle of the egg mixture. Scramble lightly with a fork. Assemble on pancakes, add ham and sausages and serve immediately.

Source: Paddington House of Pancakes

 

Cod with Lime Butter Sauce

Ingredients:

2 tbsp Olive oil
60g Butter
4 fillets Shetland cod
1 pinch cracked black pepper
190ml fish stock
175ml White wine
1 lime, juice only
190ml double cream
60g chilled Butter, cubed
To serve
new potatoes
lime wedges
Parsley

Method:

1. Preheat the oven to 180C/gas 4.
2. Heat the oil and butter in a frying pan. Scatter the cod fillets with cracked black pepper and sear briefly on both sides in the hot pan.
3. Transfer the cod to a baking sheet and bake in the oven for 10 minutes, until cooked through. Meanwhile make the sauce.
4. Return the frying pan to the heat, add the fish stock, wine, lime juice and cream and bubble until reduced by a third. Whisk in the chilled butter which will give the sauce a nice sheen.
5. To serve, slice a few cooked new potatoes onto the plates. Sit the cod on the potatoes and half coat with the sauce so you can still see the fish and the black pepper. Garnish with a lime wedge and parsley.

[11:22 pm]

 

Cashew Kung Pou Chicken

INGREDIENTS - Serves 4-6 pax

Marinade:

1 tbsp water

1 tbsp soysauce

2 tbsp cornstarch

Dish:

1lb (455 g) chicken breast

9 dried chilli peppers

1/2 cup of cashew nuts

1 tbsp grated ginger

Sauce:

1/2 tbsp vinegar

1 tbsp of sesame oil

1 tbsp rice wine

1 tbsp soy sauce

1 tbsp sugar

1/2 tbsp cornstrach

Instructions:

1. Cube and marinate the chicken. Mix the ingredients (marinate) and put the chicken aside.
2. Make sauce for the stir fry (ingredients for the sauce).
3. Deep fry. Heat up the oil and fry the cashew first until golden brown. Next, fry the chicken until golden brown.
4. Stir fry. Heat the wok and add in 1 tbsp of oil. Add in the dried chilli until turned dark and black. Add some grated ginger. When the chilli have turned black, add the remaining ingredients. Add sauce and mix.

[07:57 pm]

 

Chocolate Chip Cookies

Recipe:

1 cup (2 sticks) (226 grams) unsalted butter room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups (315 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

Steps:

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).  

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 – 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen – 3 inch round cookies

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed – may have to increase baking time a few minutes.

 

Planning to bake some cookies during semester break for Christmas. Still looking for recipes. (I should be revising my books, but I’m really bored with books for days already. Help me!!! ) Anyway, will look again later. Back to books after this post.