Tag: recipes

Sear and saute:
24 oz button mushrooms, halved or quartered
4 tbsp olive oil
1/2 an onion, sliced

1/4 tsp dried chili flakes, or to taste (optional)
1 tsp thyme + extra sprig
1 tsp rosemary + extra sprig
salt and pepper to taste

you can add herbs to taste… add more if you like herbs and are using fresh.

4 tbsp apple cider vinegar (or any sort of clear vinegar you have)
1/2 tsp fresh lemon juice
2 tbsp olive oil, or as needed

Directions:
1. Clean mushrooms with paper towel, cut in half and if you have really large mushrooms, you may want to cut in quarters.
2. Heat skillet on medium high, add oil and when oil is hot, add the mushrooms(cut side down).
You may want to add only half of the mushrooms and half the oil at a time…. and cook the mushrooms in 2 batches. The idea is to get a nice sear and colour on the mushrooms. So don’t overcrowd the pan, otherwise your mushrooms will steam.
3. Cook mushrooms, cut side down, undisturbed, until starting to brown around edges, about 3-5 minutes. Turn over and cook an additional 2-3 minutes or until the second side browns a little as well. Remove mushrooms, and set aside in a bowl. If cooking mushrooms in 2 batches, add remaining half of the oil and the rest of the mushrooms and repeat process of searing the mushrooms. Remove all mushrooms from skillet and set aside.
4. Reduce heat to low and add the onion to the skillet(you may add 1 teaspoon oil, if needed) and continue to cook until onion is translucent, about 2-4 minutes or so.
5. Stir in the reserved mushrooms, red pepper flakes, 1 teaspoon salt, and ½ teaspoon pepper, and cook until fragrant, about 3 minutes.
6. Stir in vinegar, thyme, rosemary, lemon juice and remove skillet from heat; season with salt and pepper to taste.

Assemble:
Place a 1-2 thyme and rosemary sprigs in empty Mason jar. Transfer contents of pan into jar; add a bit of oil, seal jar, and shake to combine. Cool to room temperature before serving.
Marinated mushrooms can be refrigerated in jar for up to 7 days…

Ingredients:
1 lb. of assorted olives.
1/3 cup of extra virgin olive oil
Zest of 1 lemon, in long strips from a vegetable peeler
2 tablespoons of whole coriander seeds, lighly crushed
1/2 tablespoon black peppercorns, lightly crushed
3 dried bay leaves
red chili flakes (optional, to taste)

First combine and drain your olives in whatever proportion you like.

In a wide-mouth mason jar, add all the ingredients and make sure that all the olives are covered with the oil. Let the flavors infuse for at least an hour at room temperature. Cover and refrigerate overnight to up to a month.

This recipe is highly versatile and can be changed as desired:
– 1/2 tsp. of dried rosemary, 1 tsp. fennel seed and 1 tsp. of dried thyme.
– 1 tsp oregano, 1 tsp basil, 1/2 tsp rosemary

(Makes 8)
150g cooked, shredded ginger pork (or chicken)
16 large raw, peeled prawns
1 block of rice vermicelli
4 sprigs of coriander
2 chives, cut into 10cm lengths
1 carrot, peeled and grated
1/4 cucumber, cut into thin matchsticks
1/2 red pepper, cut into thin slices
1 soft lettuce, ½ shredded (or rocket)
8 rice paper wrappers

For the dipping sauce:
1 tbsp sugar
2 tbsp lime juice
1 tbsp soy sauce
1 bird’s eye chilli, finely sliced

Bring a small pan of water with 1 tbsp salt added, to the boil. Add the prawns, turn down the heat and poach for two minutes until pink. Drain and cut in half.

Put the noodles in a large bowl and pour over boiling water. Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly.

Set out all the ingredients within easy reach of a clean, dry chopping board. Half fill a bowl big enough to fit the wrappers in with cold water, and then dunk one in and keep patting until it’s pliable, but not completely soft. Lay flat on the chopping board.

Arrange two crossed chives, if using, horizontally towards the bottom edge of the wrapper. Top with four prawn halves in a horizontal line, and top these with a line of herb leaves. Add a pinch of carrot and a few cucumber and red pepper sticks, some of the sliced pork, then a small clump of rice vermicelli. Finish with some shredded lettuce.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down. Cover rolls with lettuce leaves to keep them fresh.

Once all the rolls are made, make the sauce. Whisk the sugar into the lime juice to dissolve, then add the remaining ingredients. Adjust to taste if necessary.

Ingredients

3 tbsp all purpose flour
1 tsp instant coffee powder
2 tbsp drinking chocolate powder or sweetened cocoa powder
2.5 tbsp sugar
1/4 tsp baking powder
2 tbsp milk
1 egg
2 tbsp oil
1/2 tsp vanilla extract

Method

In a mixing bowl combine all purpose flour, coffee powder, sugar and baking powder. Mix well.
Add milk, egg, oil and vanilla extract. Stir with a fork just until combined.
Pour into a greased mug and microwave on high for 90 seconds (or a few seconds more) until cooked through.(DO NOT OVER COOK)
Serve with a scoop of vanilla ice cream or simply dust with powdered sugar.

ENJOY!!!!!

NOTE: you can use cocoa powder instead of drinking chocolate mix. In that case, add 1 or 2 tsp more sugar according to your taste.

Salty, crunchy shards of pork skin are one of my favourite things on the plate, although the amount of fat and salt involved makes crackling more of an occasional treat.

You need to get your pork rind as dry as possible (wet rind won’t crackle) but with a good bit of fat beneath, and preferably cut into little finger sized strips by your butcher.

A simple way to make scratchings is to salt pork rind, roast at a high heat and then toss the crackled pieces of rind in a roasted pounded spice mix.

1.5 tbsp sea salt
1/4 tsp smoked paprika (sweet or hot)
1/2 tsp whole cumin seeds
1/2 tsp whole fennel seeds
500g pork rind, with at least 1cm of fat.

Roast the whole spices until fragrant and grind together with paprika and then mix in 1/2 the salt.

Preheat the oven to 220C/gas mark 6.

If the rind hasn’t been cut, a pair of sturdy scissors will do the job. Rub the rind with half of the salt and leave for 20 minutes.

Put the pieces on a rack in a roasting tray without touching each other.

Roast in the oven for 20-25 minutes. You don’t have to use a rack but using one will drain some of the fat away. Turn the roasting tray around every five minutes or so, making sure the rind doesn’t burn or catch. When the scratchings are bubbly and crisp they are ready.

Mix together the spices and hot scratchings in a bowl and toss to give them a good coating.

They are best eaten quite soon after cooking, but will keep in an airtight container for a few days.

A semifreddo is basically any sort of chilled or partially frozen dessert. It’s similar to cheesecake, but instead of baking it, you cook everything first and then freeze it. This is a wonderful dessert, especially perfect for coffee lovers. It has a nice smooth texture and is not overly sweet.

This dessert consists of an espresso custard base mixed with chocolate which is mixed with mascarpone and cream. This mixture is then in turn folded together with stiffly beaten egg whites and poured atop a chocolate cookie crumb crust. Then it just needs to set up in the freezer for a few hours before serving.

Ingredients:
For the crust:
1 3/4 cups chocolate cookie crumbs
3 tbsp. unsalted butter, melted, plus more for brushing the pan

For the filling:
4 large eggs, separated
1/3 cup plus 2 tbsp. sugar, divided
2 tsp. vanilla extract
1 tbsp. dark rum
3 oz. espresso (can be substituted with Kahlua)
4 oz. semi-sweet chocolate, chopped fine
16 oz. mascarpone cheese
2 oz. heavy cream

Directions:
To make the crust, preheat the oven to 350 degrees F. Lightly brush the bottom of a 9-inch springform pan with melted butter. Combine the chocolate cookie crumbs and 3 tablespoons of melted butter in a small bowl, and mix with a fork until all the crumbs are moistened. Transfer the crumbs to the springform pan and use the flat bottom of a ramekin or drinking glass to press them into an even layer. Bake for 10 minutes, then transfer to a wire rack to cool. Once cooled, line the edges of the pan with strips of parchment paper.

Over a double boiler, whisk together the egg yolks and 2 tablespoons of sugar. Lift the whisk out of the bowl as you go to incorporate air into the mixture. Continue whisking until the mixture is pale yellow and thick, and ribbons. (This takes awhile but you will get there.) Add the vanilla, rum, and espresso. Cook over the simmering water until the liquid coats the back of a spoon and the mixture is thick and foamy. Remove from the heat and stir in the chopped chocolate. Stir until melted, and continue stirring until the mixture has cooled.

In a separate bowl, combine the mascarpone and heavy cream. Stir together until soft and smooth, taking care not to overstir.

Combine the egg whites and the remaining 1/3 cup of sugar in the stainless steel bowl of a stand mixer. Gently whisk together over a simmering water bath until the mixture reaches 145 degrees F. Remove from the water bath and attach the bowl to the mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form. Reduce the speed to medium and mix until the bowl is cool to the touch (cooler than your hand).

Fold the mascarpone mixture into the chocolate mixture until there are no streaks left. Fold in 1/4 of the meringue into the chocolate-mascarpone mixture to lighten it. Gently fold in the remaining meringue in three parts, taking care not to overmix and deflate the egg whites. Spread the mixture over the crust in the parchment-lined pan, cover tightly with plastic wrap, and freeze for at least 4 hours.

When ready to serve, loosen and remove the sides of the pan. Remove the parchment paper strips. Garnish as desired. Serve cold and cut slices with a warm, dry knife.

There are no instructions for baking from this print, but a quick search for others’ experiences with the recipe and recommendations say to roll out cookies 1/4 inch thick, sprinkle with sugar, and bake at 400F/200C.

Ingredients
1 firm red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar or apple cider vinegar

Flavorings (optional):
5 black peppercorns
3 small springs of thyme
1 small dried chili

Instructions
Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4″ moons.

Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar and flavorings. Stir to dissolve.

Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.

Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks but are best in the first week.