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Monday 29 October 2012
Monday 8 October 2012
Teriyaki Chicken and Avocado Sushi
Now I know this is pretty stereotypical and we can all easily buy this pretty much anywhere these days, but doesn't making it and creating your own filling sound and taste so much better??
Well I think so. So i decided to put up this really easy recipe for you guys to try at home and if you feel like being adventurous, take out or add anything you want. You cant go wrong!
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 1
Ingredients:
1 sheet of nori(seaweed)
1/2 a cucumber
1/2 an avocado
500g sushi rice
1Tbsp terriayaki sauce
250g chicken breast
Method:
1. Cook the chicken in the teriyaki sauce on medium heat in a fry pan
2. Cut the chicken, cucumber and avocado into slices
3. Cook the rice according to the directions on the packet (or in a rice cooker if you have one)
4. Place the Nori on the bamboo mat, then spread the rice on
5. Place the chicken, cucumber and avocado in the centre
6. Roll the sushi into a cylinder
Note: You can buy a bamboo mat from any asian supermarket or china town and sometimes even coles!
Now I know this is pretty stereotypical and we can all easily buy this pretty much anywhere these days, but doesn't making it and creating your own filling sound and taste so much better??
Well I think so. So i decided to put up this really easy recipe for you guys to try at home and if you feel like being adventurous, take out or add anything you want. You cant go wrong!
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 1
Ingredients:
1 sheet of nori(seaweed)
1/2 a cucumber
1/2 an avocado
500g sushi rice
1Tbsp terriayaki sauce
250g chicken breast
Method:
1. Cook the chicken in the teriyaki sauce on medium heat in a fry pan
2. Cut the chicken, cucumber and avocado into slices
3. Cook the rice according to the directions on the packet (or in a rice cooker if you have one)
4. Place the Nori on the bamboo mat, then spread the rice on
5. Place the chicken, cucumber and avocado in the centre
6. Roll the sushi into a cylinder
Note: You can buy a bamboo mat from any asian supermarket or china town and sometimes even coles!
ENJOY!
Empanadas
Empanadas are a Chilean meat pie. They are also made in Argentina and Peru, there is a continuous feud over which country makes the best one. I of course think that the Chilean empanadas are the best! The recipe has quite a few steps but it really is worth it when your finished. This is defiantly my all time favourite.
Recipe:
Filling: Make the filling the day before.
1 Kilo round or rump steak diced very small. You can
use mince, but it tends to make the filling too dry
4
large onions chopped
2
to 3 tablespoons oil, enough to cover bottom of pan
1
tablespoons of mild paprika
1
tablespoon cumin seeds
1
teaspoon chilli powder or more this is optional
2
chicken cubes
¼
cup water
2
tablespoons plain flour
Salt,
pepper
3
hard boiled eggs, pitted black olives and sultanas
Heat
oil and fry onions until transparent, careful not to brown them. Add meat and
spices, stir and cook for approximate three minutes. Turn heat down; add
chicken cubes and water, if the meat is too juice you may not need the water.
Cover and cook for 10 minutes on very low heat, then sprinkle flour and stir
well to avoid lumps; this will make gravy, if too runny add more flour. Cool
and keep in fridge overnight.
Pastry:
8
- 9 cups plain flour
4
teaspoons baking powder
180
g lard
2
cups boiling water
1
tablespoon salt
2
egg yolks
½
cup white wine
I
egg white and 1 tablespoon of milk for egg wash
Sieve
8 cups of flour only and baking powder into a mixing bowl, in a cup beat egg
yolks with the wine, melt lard and dissolve salt in hot the water. Make a well
in the flour and add lard, water, wine and egg, mix with a fork or a pastry
blender, as the mixture will be very hot. You may need to add more water or
more flour from the extra cup, to make soft dough. Knead on a floured surface
until it become pliable. Dived in 16 even portions, keep covered with a cloth.
Roll out each portion to form a round of approximate 20cm with a thickness of
approximate 3 to 4mm.
To
form the empanadas, place about 2 tablespoons of filling in the centre, 1
olive, a slice of egg and 3 sultanas. With a paint brush dipped in water dampen
the edges of the pastry and fold so that the top layer is 2 cm shorter than the
bottom, press firmly all round, then fold the over lapping pastry on each side
and front, pressing firmly once more. With a skewer make three little holes on
the top to avoid bursting. Brush with beaten egg yolk and milk. Place on a
greased baking tray or on a lined tray with Bake Paper. Using a brush paint
with egg wash. Bake in a moderate hot
oven 180° to 200°C for approximate 20 minutes until golden brown.
Tips that I have picked up making them over the years:
- Serve hot or cold but my recommendation is hot (its what I prefer)
- You can use bought pastry, doesn't taste quite as good but is still yum and a lot quicker to make!
- Don't feel like a meat filling? Run out of filling but still have pastry leftover? You can use cheese, put a couple of slices inside and cook, its delicious! This variation is often sold in Restaurants in Chile.
I know they aren't that quick to make but they really are worth it!
Tips that I have picked up making them over the years:
- Serve hot or cold but my recommendation is hot (its what I prefer)
- You can use bought pastry, doesn't taste quite as good but is still yum and a lot quicker to make!
- Don't feel like a meat filling? Run out of filling but still have pastry leftover? You can use cheese, put a couple of slices inside and cook, its delicious! This variation is often sold in Restaurants in Chile.
I know they aren't that quick to make but they really are worth it!
Shortbread!
Hey Guys
This is my favorite Shortbread recipe thought I would share it with you all!
Ingredients
- Melted butter, to grease
- 225g (1 1/2 cups) plain flour
- 120g (2/3 cup) McKenzie's Rice Flour
- 100g (1/2 cup) caster sugar
- Pinch of salt
- 225g cold butter, coarsely chopped
- Plain flour, extra, to dust
- Melted white chocolate, to decorate
Method
- Preheat oven to 150°C. Brush 2 large baking trays with melted butter to lightly grease.
- Combine the flour, rice flour, sugar and salt in a large bowl. Use your fingertips to rub in the butter until it resembles fine breadcrumbs. Turn onto a lightly floured surface and knead until smooth.
- Roll dough out until 1cm thick. Use a 5cm-diameter star-shaped pastry cutter to cut shapes from dough. Place on prepared trays. Bake in oven for 45 minutes, swapping trays halfway through cooking, or until shortbreads start to change colour. Cool on trays for 1 hour. Drizzle with chocolate to decorate.
Hope you like it!
This is my favorite Shortbread recipe thought I would share it with you all!
Ingredients
- Melted butter, to grease
- 225g (1 1/2 cups) plain flour
- 120g (2/3 cup) McKenzie's Rice Flour
- 100g (1/2 cup) caster sugar
- Pinch of salt
- 225g cold butter, coarsely chopped
- Plain flour, extra, to dust
- Melted white chocolate, to decorate
Method
- Preheat oven to 150°C. Brush 2 large baking trays with melted butter to lightly grease.
- Combine the flour, rice flour, sugar and salt in a large bowl. Use your fingertips to rub in the butter until it resembles fine breadcrumbs. Turn onto a lightly floured surface and knead until smooth.
- Roll dough out until 1cm thick. Use a 5cm-diameter star-shaped pastry cutter to cut shapes from dough. Place on prepared trays. Bake in oven for 45 minutes, swapping trays halfway through cooking, or until shortbreads start to change colour. Cool on trays for 1 hour. Drizzle with chocolate to decorate.
Hope you like it!
Sunday 7 October 2012
Green Tea (Macha) Ice Cream
Hey everyone! So this is a really tasty Japanese dessert that, yes, does take a little time to prepare and attending to, but once its done you can keep it in your freezer for ages. Although, if you like it as much as me, it wont last that long!
First you'll need,
With the tea leaves, you can grab a small packet of your favourite green tea at T2 or anywhere else you prefer!
Method
Step 1:
Place the pure cream, tea and 1/4 cup (55g) sugar in a pan over a low heat. Stir until sugar is dissolved. Increase heat to medium and bring to just below boiling point then remove from heat and stand for 1 hour.
Step 2:
Strain infused cream through a sieve into a clean pan, pressing down on the tea.
Step 3 :
Return to medium heat and bring to just below boiling point then remove from heat again.
Step 4 :
Beat yolks and remaining 3/4 cup (165g) sugar with electric beaters until thick and pale. Stir hot cream mixture into yolk mixture, then return to a clean pan. Cook over low heat, stirring constantly, for 5-6 minutes until thick enough to coat the back of a spoon. Transfer to a bowl and cover the surface with plastic wrap. Chill. Beat thickened cream until soft peaks, then fold into the cooled custard. Churn in an ice cream machine according to manufacturer’s instructions. (Alternatively, pour mixture into a shallow container and freeze for 2 hours or until frozen at edges.
Step 5 :
Beat with electric beaters, then refreeze. Repeat 2 or 3 times.) Transfer to a plastic container and freeze until firm.
Step 6:
This is the best part....Scoop into a small dish and serve to your liking! You could even enjoy it with some chocolate sprinkles or sauce!
Hey everyone! So this is a really tasty Japanese dessert that, yes, does take a little time to prepare and attending to, but once its done you can keep it in your freezer for ages. Although, if you like it as much as me, it wont last that long!
First you'll need,
- 300ml pure (thin) cream
- 2 tbs Chinese green tea leaves
- 1 cup (220g) caster sugar
- 6 egg yolks
- 300ml thickened cream
With the tea leaves, you can grab a small packet of your favourite green tea at T2 or anywhere else you prefer!
Method
Step 1:
Place the pure cream, tea and 1/4 cup (55g) sugar in a pan over a low heat. Stir until sugar is dissolved. Increase heat to medium and bring to just below boiling point then remove from heat and stand for 1 hour.
Step 2:
Strain infused cream through a sieve into a clean pan, pressing down on the tea.
Step 3 :
Return to medium heat and bring to just below boiling point then remove from heat again.
Step 4 :
Beat yolks and remaining 3/4 cup (165g) sugar with electric beaters until thick and pale. Stir hot cream mixture into yolk mixture, then return to a clean pan. Cook over low heat, stirring constantly, for 5-6 minutes until thick enough to coat the back of a spoon. Transfer to a bowl and cover the surface with plastic wrap. Chill. Beat thickened cream until soft peaks, then fold into the cooled custard. Churn in an ice cream machine according to manufacturer’s instructions. (Alternatively, pour mixture into a shallow container and freeze for 2 hours or until frozen at edges.
Step 5 :
Beat with electric beaters, then refreeze. Repeat 2 or 3 times.) Transfer to a plastic container and freeze until firm.
Step 6:
This is the best part....Scoop into a small dish and serve to your liking! You could even enjoy it with some chocolate sprinkles or sauce!
Give this a try one day and surprise yourself at what you can create at home!
Hope you enjoy!
Oyako Donburi
This is a Japanese savoury dish that can be made in about 15minutes! Its quick and tasty and barely requires any preparation.
Just a fun fact before we get started!
In Japanese Oyako means "parent and child" because both chicken and egg are used in this dish. Don comes from the word Donburi, a "large bowl" in which savoury rice or hot noodles with soup are served.
Hope you enjoy this easy meal!
Serves 1.
Ingredients:
- 1 bowl of cooked rice
- 250g chicken thigh or chicken breast, cut into bite size pieces
- 1/2 onion, thinly sliced
Sauce
- 200ml dashi (fish) soup stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 eggs, beaten in a bowl
Method
First to prepare, cook 1 bowl of plain white rice.
Next, prepare a fry pan on medium heat with the dashi and onion and cook through for about 2-3minutes.
Once you have let that simmer, add the chicken and let that cook through. Then add the mirin and soy sauce. Make sure to taste it at this point and make sure it is to your liking. Add a pinch of sugar if you like it sweeter. Let this sit for a couple more minutes. When cooked through, drizzle the beaten egg all over the ingredients in the pan (slowly), turn the heat down to low and put the lid on for about 3minutes. Make sure to not over cook it or let it boil over.
When cooked, take the lid off, turn the stove off and pour on top of rice. Garnish with extra spring onions if you wish and serve hot.
Simple but OH so tasty!
Leche Flan
A crème caramel filipino dessert, cherished on all occassions throughout the year. So soft and heavenly!
Ingredients
375ml evaporated milk
1 cup of raw sugar
1 cup brown sugar
8 egg yolks
Preparation
Preheat oven at 180 degrees
Boil brown sugar with 100ml water until caramelised (this will be for the top layer )
Pour into baking pan to dry. Leave for 1 hr
Crack 8 egg yolks into bowl
Mix in with evaporated milk. Stir thoroughly
Pour raw sugar into mix. Stir thoroughly until sugar is melted
Pour mixture in with caramelised sugar
Cover with foil and then allow to steam in the over by placing the pan in a larger baking pan filled with 1cm water in depth. Leave for 1 hr
Place on plate and turn upside-down to serve
And you're done!
Storyboard
Here's our original plan in forming our blog layout...
We wanted to make this blog extremely easy to navigate through. No complicated gadgets, just food and easy to follow recipes!
Our layout helps to envision the sole purpose of this blog, that is, unique food ideas from various cultures.
Pisco Sours
As promised here is a bit about making Pisco Sours. I only recently learnt how to make them and they are really easy! They are traditionally served as a pre-dinner drink.
Pisco is a clear white spirit distilled from grapes, it is produced in both Chile and Peru: It isn't available for purchase everywhere but you can usually find it at Dan Murphy's or Woolworth Liquor.
Ingredients:
1 part lemon
3 parts Pisco
2 - 3 table spoons of
caster sugar (to taste)
Crushed or cubed ice
1 egg white
Tip: what does 1 part
lemon mean, some might ask? If you were to squeeze a shot of lemon you would
need 3 shots of Pisco; that would make about 3 Pisco sours. If
you had 2 shots of lemon, that would require 6 shots of Pisco and
would make about 6 drinks.
Method:
Pour the lemon and Pisco
into a cocktail shaker (alternatively you can use a blender). Add the egg white
and caster sugar, then fill the shaker with ice. Firmly place the lid on and
shake for a couple of minutes or until frothy and mixed. Pour into small approximately
125ml glasses and enjoy!
Tip: Alternatively to
caster sugar you can use sugar syrup. To make sugar syrup, dissolve a couple of
tablespoons of sugar in boiling water. This can be kept in the fridge, ready
for whenever you want to make a Pisco sour.
All that you will need...
The finished Product... (I didn't manage to get a photo before people began to drink them...)
Hope you all enjoy, this is
one of my favourites!
Afritada
Filipino's favourite stew, and a personal favourite due to the flavoursome tomato-based sauce! Pork or chicken is commonly used. It is an everyday dish within the household, sure to satisfy!
Ingredients
900g chicken, cut into serving pieces
1 potato, quartered
1 sliced carrot
1 bell pepper, sliced
1 cup of green peas
250 ml of tomato sauce
4 cloves garlic, minced
1 onion, diced
1 1/4 cups chicken broth or stock
2 pieces of dried bay leaves
1 teaspoon granulated raw sugar
4 tablespoons cooking oil
Salt and ground black pepper
Preparation
Pour in cooking oil in a cooking pot or casserole then apply heat
Pan-fry the chicken until the color turns light brown (approx 3 minutes per side)
Remove the chicken from the cooking pot
On the same cooking pot, sauté garlic and onions
Put in the pan-fried chicken then cook for a minute
Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes
Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft
Put in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.
Turn off heat then transfer to a serving plate.
Serve with steamed rice and you're done!
Saturday 6 October 2012
A Cooking Poem...
Hi all!
Instead of posting another recipe today I thought I would share something a little different. There is a cooking poem that my Grandmother recently shared with all the Grandkids. It was written by Edward R. Bulwer Lytton and it is quite a nice little poem.
Hope you all enjoyed and I will post another recipe later today!!
Friday 5 October 2012
Wet Noodles!
Hey All!
This is a shout out to wet noodles everywhere! i recently fell in love with hot noodle soups and followed on to discover that they're available in similar fashion from several different cultures! SO, next time you're somewhere around Japanese or Vietnamese joints, try some Ramen of Pho (pronounced 'fur' for some reason) because they're some of my favourites.
Peace!
This is a shout out to wet noodles everywhere! i recently fell in love with hot noodle soups and followed on to discover that they're available in similar fashion from several different cultures! SO, next time you're somewhere around Japanese or Vietnamese joints, try some Ramen of Pho (pronounced 'fur' for some reason) because they're some of my favourites.
Peace!
Monday 1 October 2012
Pavlova
Pavlova
This is a popular dessert particularly in Australia. It is a simple recipe and is often served at holiday times eg. Christmas. Pavlova is a meringue dessert which is crispy on the outside but soft on the inside. It was named after a Russian ballet dancer called Anna Pavlova.
It is one of my favourite desserts!!!
INGREDIENTS
- 6 egg whites, at room temperature
This is a popular dessert particularly in Australia. It is a simple recipe and is often served at holiday times eg. Christmas. Pavlova is a meringue dessert which is crispy on the outside but soft on the inside. It was named after a Russian ballet dancer called Anna Pavlova.
It is one of my favourite desserts!!!
INGREDIENTS
- 6 egg whites, at room temperature
- Pinch of salt
- 1 1/2 cups (330g) caster sugar
- 3 tsp cornflour
- 1 tsp white vinegar
- 1 tsp vanilla essence
- 300ml thickened cream
- Seasonal fresh fruit
METHOD
- Preheat oven to 150°C. Line a baking tray with some non-stick baking paper. Draw a 20cm circle on the paper, place on the tray, circle side down.
- Use an electric mixer to whisk egg whites and salt until soft peaks form. Add sugar, 1/2 cup at a time, whisking for 1 minute after each addition. Once all the sugar has been added, continue to whisk on high for 3 minutes.
- Combine cornflour, vinegar and vanilla essence. Add to meringue and whisk until just combined.
- Use a spatula to spread meringue over the circle, smoothing the surface and sides. Reduce the oven temperature to 120°C. Bake for 1 hour to 1 hour 15 minutes - the pavlova should be dry to the touch. Turn off the oven and leave to cool completely.
- Whip cream until thick. Spoon onto pavlova and decorate with fresh fruit of your choice. Cut into wedges to serve.
ENJOY!!!!!!!!!!
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