Serves 2
Ingredients:
50g butter, plus extra to grease
10ml cocoa powder, to dust
50g chocolate in pieces
1 egg
1 egg yolk
60g castor sugar
50g cake flour
Method:
1. Preheat oven to 160°C or 150°C fan oven. Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa.
2. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
3. Whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture.
4. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.
5. Turn the chocolate fondants out on to warmed plates and serve immediately.
Wednesday, December 21, 2011
Butter chicken
Serves 2
Marinade:
400g boneless skinless chicken, cut into ±2cm cubes
50ml yoghurt
2 ½ ml olive oil
4ml lemon juice
1 ml turmeric
5ml garam masala
2 ½ ml peri peri powder
2ml ground cumin
2ml freshly grated ginger
½ clove garlic
2ml salt
Sauce:
15g cashew nuts, finely chopped or ground
45ml onion, finely chopped
10ml olive oil
½ clove garlic, crushed
5ml ginger
1 curry leaves
Pinch fenugreek
Pinch ground cardamom
2ml garam masala
100 ml water
30g tomato paste
7 ½ ml honey
65ml cream
A piece of bay leaf
Garnish: Roasted cashew nuts and coriander leaves
Method:
1. Mix the marinade ingredients together and pour over the chicken pieces. Allow to marinate for up to 8 hours.
2. Place chicken in a roasting pan with the marinade and roast at 200°C for approx. 10 – 15 minutes.
3. Sauté onions in oil until soft, add garlic and ginger, fenugreek, ground cardamom and masala, stir fry for 1-2 minutes.
4. Add ground cashews, tomato paste, water, honey, cream, bay leaf, curry leaves and simmer to a creamy consistency.
5. Add chicken to sauce and allow to heat through. Serve garnished with oven roasted cashew nuts.
This dish is delicious when made the day before serving so as to allow the chicken to absorb the flavour.
Coriander Basmati Rice
Ingredients:
250ml basmati rice
250ml water
30ml fresh chopped coriander
Salt and black pepper
Method:
1. Rinse rice under running water for about 5 minutes until the water is clear. Place rice in a pot with the water , lid on, and bring to the boil.
2. Reduce heat and simmer for about 10 – 15 minutes until the rice is cooked. Add the coriander and season
Marinade:
400g boneless skinless chicken, cut into ±2cm cubes
50ml yoghurt
2 ½ ml olive oil
4ml lemon juice
1 ml turmeric
5ml garam masala
2 ½ ml peri peri powder
2ml ground cumin
2ml freshly grated ginger
½ clove garlic
2ml salt
Sauce:
15g cashew nuts, finely chopped or ground
45ml onion, finely chopped
10ml olive oil
½ clove garlic, crushed
5ml ginger
1 curry leaves
Pinch fenugreek
Pinch ground cardamom
2ml garam masala
100 ml water
30g tomato paste
7 ½ ml honey
65ml cream
A piece of bay leaf
Garnish: Roasted cashew nuts and coriander leaves
Method:
1. Mix the marinade ingredients together and pour over the chicken pieces. Allow to marinate for up to 8 hours.
2. Place chicken in a roasting pan with the marinade and roast at 200°C for approx. 10 – 15 minutes.
3. Sauté onions in oil until soft, add garlic and ginger, fenugreek, ground cardamom and masala, stir fry for 1-2 minutes.
4. Add ground cashews, tomato paste, water, honey, cream, bay leaf, curry leaves and simmer to a creamy consistency.
5. Add chicken to sauce and allow to heat through. Serve garnished with oven roasted cashew nuts.
This dish is delicious when made the day before serving so as to allow the chicken to absorb the flavour.
Coriander Basmati Rice
Ingredients:
250ml basmati rice
250ml water
30ml fresh chopped coriander
Salt and black pepper
Method:
1. Rinse rice under running water for about 5 minutes until the water is clear. Place rice in a pot with the water , lid on, and bring to the boil.
2. Reduce heat and simmer for about 10 – 15 minutes until the rice is cooked. Add the coriander and season
Quick Korma Curry
Serves 4
1 tablespoon vegetable oil
1 medium size onion, chopped roughly
1 large garlic clove, crushed
450g (1 pound) skinned chicken breast fillets
2 tablespoons ready prepared korma curry paste
250ml (1 cup) hot chicken stock
142ml pot natural yogurt
2 tablespoons fresh chopped coriander,
(OR 2 heaped teaspoons dried leaf coriander)
25g (1 oz) toasted flaked almonds
Salt
Freshly ground black pepper
1 ½ level teaspoons cornflour
1) Heat the oil in the stir-fry pan over a medium setting. Fry the onion, stirring occasionally, for 2-3 minutes until it begins to soften, but not brown. Add the garlic and fry for a further minute.
2) Add half the diced chicken and brown evenly, then push this to one side and brown the remaining pieces.
3) Stir in the korma paste and continue cooking and stirring for one minute. Add the stock, half the yogurt, half the coriander, and half the flaked almonds. Season lightly with some salt and pepper.
4) Cover, and allow to simmer for 20 – 25 minutes until the chicken is tender, stirring occasionally.
5) Blend the cornflour with a little cold water and stir this into the sauce, simmer for 1 minute until the consistency thickens. Stir in the remaining yogurt and coriander. Taste and adjust the seasoning. Before serving sprinkle with the remaining almonds.
Serve with plain basmati rice and shop bought vegetable samosas and pakoras.
1 tablespoon vegetable oil
1 medium size onion, chopped roughly
1 large garlic clove, crushed
450g (1 pound) skinned chicken breast fillets
2 tablespoons ready prepared korma curry paste
250ml (1 cup) hot chicken stock
142ml pot natural yogurt
2 tablespoons fresh chopped coriander,
(OR 2 heaped teaspoons dried leaf coriander)
25g (1 oz) toasted flaked almonds
Salt
Freshly ground black pepper
1 ½ level teaspoons cornflour
1) Heat the oil in the stir-fry pan over a medium setting. Fry the onion, stirring occasionally, for 2-3 minutes until it begins to soften, but not brown. Add the garlic and fry for a further minute.
2) Add half the diced chicken and brown evenly, then push this to one side and brown the remaining pieces.
3) Stir in the korma paste and continue cooking and stirring for one minute. Add the stock, half the yogurt, half the coriander, and half the flaked almonds. Season lightly with some salt and pepper.
4) Cover, and allow to simmer for 20 – 25 minutes until the chicken is tender, stirring occasionally.
5) Blend the cornflour with a little cold water and stir this into the sauce, simmer for 1 minute until the consistency thickens. Stir in the remaining yogurt and coriander. Taste and adjust the seasoning. Before serving sprinkle with the remaining almonds.
Serve with plain basmati rice and shop bought vegetable samosas and pakoras.
Apple Crepes (Le Creuset)
Apple Crepes
(24cm Shallow Frying Pan)
These quantities are to make about 20 crepes
250 g flour
25 g sugar
1 pinch salt
5 eggs
3/4 L milk
3 apples
cinnamon
1 hour (preparation) + 3-4 minutes for each crepe
1. Put the flour in a bowl, adding the eggs one at a time. Whisk and then add the sugar, salt, and gradually add the milk.
2. Put to one side for an hour.
3. Peel and core the apples, and cut into thin slices. Fry them in a frying pan with butter to give a delicious caramelised taste and tenderise them.
4. Oil the crepe pan, pour a ladle of batter onto the pan, add some thinly sliced apple and cover with some batter.
5. Cook for approximately 2 minutes on each side.
6. To serve, sprinkle with castor sugar, butter and/or cinnamon.
Note
Add to the batter 2 tablespoons of cognac, rum or any other liqueur. You could also add vanilla, orange or mandarin zest, etc for delicious crepes.
(24cm Shallow Frying Pan)
These quantities are to make about 20 crepes
250 g flour
25 g sugar
1 pinch salt
5 eggs
3/4 L milk
3 apples
cinnamon
1 hour (preparation) + 3-4 minutes for each crepe
1. Put the flour in a bowl, adding the eggs one at a time. Whisk and then add the sugar, salt, and gradually add the milk.
2. Put to one side for an hour.
3. Peel and core the apples, and cut into thin slices. Fry them in a frying pan with butter to give a delicious caramelised taste and tenderise them.
4. Oil the crepe pan, pour a ladle of batter onto the pan, add some thinly sliced apple and cover with some batter.
5. Cook for approximately 2 minutes on each side.
6. To serve, sprinkle with castor sugar, butter and/or cinnamon.
Note
Add to the batter 2 tablespoons of cognac, rum or any other liqueur. You could also add vanilla, orange or mandarin zest, etc for delicious crepes.
Saturday, December 17, 2011
green tea & red bean muffin (綠茶紅豆鬆餅) 食譜
３）Green Tea & Red Bean Muffin 綠茶紅豆馬芬
材料： 無鹽奶油 75g（融化）
砂糖 70g 鹽 1/4t.p.
蛋 1顆
牛奶 120g
低筋麵粉 200g
泡打粉 1.5t.p.
綠茶粉 15g
**熟紅豆粒 100g
做法： 1)融化奶油加砂糖及鹽攪拌至糖融化，接著加入蛋、牛奶攪拌均勻。
2)已篩麵粉、綠茶粉和泡打粉倒入(2)液體中，輕輕拌成麵糊。
3)將熟紅豆粒倒進麵糊內，輕輕攪拌均勻。
4)麵糊倒進紙杯中約八分滿，放入已預熱180C之焗爐中，焗約25分鐘即成。
**我用現成的“燕山牌”紅豆沙罐頭，只要紅豆粒。
材料： 無鹽奶油 75g（融化）
砂糖 70g 鹽 1/4t.p.
蛋 1顆
牛奶 120g
低筋麵粉 200g
泡打粉 1.5t.p.
綠茶粉 15g
**熟紅豆粒 100g
做法： 1)融化奶油加砂糖及鹽攪拌至糖融化，接著加入蛋、牛奶攪拌均勻。
2)已篩麵粉、綠茶粉和泡打粉倒入(2)液體中，輕輕拌成麵糊。
3)將熟紅豆粒倒進麵糊內，輕輕攪拌均勻。
4)麵糊倒進紙杯中約八分滿，放入已預熱180C之焗爐中，焗約25分鐘即成。
**我用現成的“燕山牌”紅豆沙罐頭，只要紅豆粒。
Wednesday, July 7, 2010
First Post
This is the first posts of many ....
It will detail our weekends away and general insight into the current place we call HOME ...
Signed
Bradley and Josie ....
It will detail our weekends away and general insight into the current place we call HOME ...
Signed
Bradley and Josie ....
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