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| Monday, 1-Sep-2008 04:44 |
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Today's trend
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| Friday, 8-Aug-2008 05:07 |
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Pilihan Ramai
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| Saturday, 26-Jul-2008 11:04 |
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Chicken on Fire
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Grilled Chicken Breasts with Grilled
Corn and Tomato Salad
A fast corn and tomato salad pairs well with quick-cooking chicken breasts, but a few tricks—like jumpstarting the corn in the microwave first—streamline this recipe even further. For this dish, buy chicken breasts that are about 1/2-inch thick.
Serves 4
2 ears of corn, husks and silk removed
2 teaspoons olive oil plus 1/4 cup additional
Table salt and ground black pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon mustard
1 tablespoon honey
4 boneless chicken breasts (about 5 ounces each), trimmed
1 ripe beef steak tomato, diced
Table salt and ground black pepper
Ready Begin:
Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey. Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
Grill corn and chicken over hot fire. Grill chicken until cooked through, about 3 minutes per side, transfer to platter, and cover with foil. Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob. Combine corn, tomato, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.
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| Tuesday, 15-Jul-2008 06:03 |
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Chocolate Flavours
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Wedding Display
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Choco Mousse
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Brownie
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layari~ http://amboiichek.blogspot.com
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| Monday, 7-Jul-2008 04:00 |
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SAMOSAs
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Samosas
Spiced Potato Stuffed Pastries
Ingredients:
Dough:
3/4 teaspoon salt
2 1/4 cups self-rising flour
6 tablespoons (3/4 stick) butter, cut in small pieces
9 tablespoons water
Filling:
1 1/2 pounds potatoes, peeled and cut into chunks
1 cup fresh or frozen mixed peas, corn, and carrots
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon finely chopped garlic
1 1/2 teaspoons finely chopped fresh ginger
1/2 habenero chile, minced
1/2 teaspoon garam masala spice blend
1/2 teaspoon turmeric
1 teaspoon red chile powder
1 1/2 teaspoons salt
1/2 lemon, juiced
2 tablespoons chopped fresh coriander leaves
Vegetable oil, for frying
Instructions:
To make the dough: Mix the salt and flour in a medium bowl or a food
processor. With a pastry blender, incorporate the butter until crumbs
have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
To make the filling:
Boil the potatoes until tender. Drain and set aside.
If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
To assemble the samosas:
Divide the dough into 9 equal size balls. On
a floured surface, roll each ball into a 5-inch circle. Cut each
circle in half.
Brush the straightedge side with a little water, fold it in half, and
align the two straight sides so they overlap to form a cone shape.
Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side.
Drain on paper towels. Serve with chutney.
Exported from A Cook's Books -- Recipe management for Macintosh
Samosa 2
Use left over potatoes and other vegetables to vary the filling in these mildly spicy samosas. Samosas can be eaten as a snack food too and are good for a buffet dish at any time of the year.
Ingredients
For the filling:
15ml/1tbsp groundnut oil
1 onion, peeled and finely chopped
2 cloves garlic, crushed
1 green chilli, finely chopped
2.5cm/1"piece fresh root ginger, grated
5ml/1tsp cumin seeds
5ml/1tsp ground coriander
2.5ml/½ tsp turmeric
45ml/3tbsp fresh coriander, chopped
pinch of salt
½ lemon, juice only
100g/4oz potatoes, finely chopped and steamed
200g/7oz tin processed peas, drained
1 pkt filo pastry
25g/1oz butter or margarine, melted
Preheat the oven to 190C/375F/Gas 5
Method
1. Heat the oil in a frying pan and fry the onion and garlic until soft.
2. Add the ginger, spices, fresh coriander, salt and lemon juice. Stir well to mix.
3. Add the cooked potatoes and peas. Mix well and leave to cool.
4. Cut the filo sheets into 9cm (3½") x 30cm(12") strips. Use two strips at a time, keeping the rest covered with a clean damp cloth.
5. Brush one strip lightly with butter/vegan margarine and place the second strip on top. Brush with fat again. Place 2 heaped tbsps of the mixture on the bottom of the strip. Fold the end of the pastry over the filling making a triangular shape and continue folding up the strip to the top, alternating diagonal and straight folds to maintain the triangular shape.
6. Repeat with the rest of the pastry and mixture until all is used up. Brush the samosas with melted butter or vegan margarine. Place on an oiled baking sheet and bake in the preheated oven for about 20 minutes until crisp and golden.
7. Serve with mango chutney, lime pickle and cucumber raita (yoghurt mixed with chopped cucumber and fresh mint).
for more photo of samosa visit: http://amboiichek.blogspot.com/
Meat Samosas
Filling
4 oz minced meat (lamb or beef)
1/2 green chilli - chopped and seeded
1/4 teaspoon ginger paste
1/4 teaspoon garlic paste
1 teaspoon corn oil
1 spring onion - finely chopped
1/4 teaspoon crushed white cumin seeds (or powder)
1/2 onion - finely chopped
1/4 teaspoon garam masala
2 teaspoons fresh coriander leaves - chopped
1 teaspoon mint sauce (without juice) OR fresh mint
1. Fry mince in dry pan with salt, ginger and garlic for approx. 2 minutes.
2. Add green chilli, cumin, garam masala and about � of onion.
3. Cook for approx. 15 minutes, adding oil only if necessary.
4. Remove from heat, then add spring onion, mint, coriander and remaining raw onion.
Pastry
Use the Spring Roll skins
Sauce
2 teaspoons concentrated tamarind
2 oz grated onion
1/4 teaspoon salt
1/4 teaspoon chilli powder
2 teaspoons mint sauce
2 fl. oz water
1.Mix all ingredients together.
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| Sunday, 6-Jul-2008 04:02 |
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creativity that pays
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cute gal on the bike
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| Saturday, 5-Jul-2008 02:58 |
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Coffee Chocolate Cake
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This recipe, adapted from
The Fannie Merritt Farmer Boston Cookbook
Ingredients:
2 ounces chocolate
hot coffee
1 egg
1 cup sugar
1/3 cup shortening or oil
1 tsp. vanilla
1 1/3 cup flour
1 tsp. baking powder
1 tsp. baking soda
Method:
Put the chocolate in a 1 cup measure. Fill the cup with hot coffee. Let stand until the chocolate is soft. Beat the egg until light. Beat in sugar 1 tbsp. at a time, then beat in the shortening or oil and the vanilla. Pour the coffee into another cup and add the softened chocolate to the egg mixture. Sift the dry ingredients together. Add the flour mixture and the coffee to the egg mixture in five separate additions, starting and ending with the flour. Spread the cake batter in a 8 X 8 " buttered pan. (or which ever shape suitable). Bake for 25 minutes. Allow to cool before icing the cake.
The icing:
Grate in a saucepan, 2 ounces of unsweetened chocolate. Add 1 cup sugar, 3 tablespoons cornstarch. Mix well. Stir in 1/3 cup boiling water. Cook until thick and smooth. Add 1 tbsp. butter, 1 tsp. vanilla and a few grains of salt. Heat through.
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| Thursday, 3-Jul-2008 03:52 |
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Making the Samosas
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Construction
Make samosas, sealing with flour & water paste.
Deep fry for approx. 4 to 5 minutes and serve immediately.
4 steps to folding a samosa
Baked Samosas Using Bread Machine
Ingredients:
1/2 cup evaporated milk; plus
2 tablespoon evaporated milk; (if needed)
3 tablespoon unsalted butter
2 teaspoon sugar
3/4 teaspoon salt
2 1/2 teaspoon yeast
3 cup flour
----FILLING----
1 medium idaho potatoes; cut into 1/2 chunks
1 cup frozen peas
2 tablespoon oil
2 clove garlic; finely chopped
2 teaspoon fresh ginger; finely chopped
1 teaspoon dried coriander
1/2 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon salt ----TOPPING----
1 egg; beaten with
1 tablespoon water
What To Do Next:
Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite firm but it should be moist enough to hold together.
Make the filling while the dough is rising.
Place the potato cubes in a small saucepan and cover with water. Bring to a boil over medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until they have slightly softened but are not cooked through. Add the peas to the boiling water for the last minute of cooking. Drain the water from the potato cubes and peas. Heat the oil in a large frying pan set over medium high heat and add the onions, garlic and ginger. Saute until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and salt and stir until well mixed. Remove from the heat and cool slightly.
Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let the balls rest 10 minutes.
Preheat the oven to 350øF with the rack in the center position. Lightly spray a large baking sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a 7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water and fold over to form a semicircle. Press the edges together firmly.
Fold the pressed edge inward toward the filling and press with you fingertips to seal. Lift the samosas onto the prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas for 15 minutes, or until they are a rich golden brown. Serve hot from the oven.
Source: Pizza Etc. From Your Bread Machine
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| Tuesday, 24-Jun-2008 06:56 |
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hidangan menyelera
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sila buat tempahan awal untuk memastikan permintaan
dapat dipenuhi mengikut masa yang dikehendaki...terima kasih.
sila layari juga: http://amboiichek.blogspot.com/
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| Monday, 23-Jun-2008 01:37 |
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Gift of loaves
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fruit pound cake
banana walnut loaf
cherries & nut
Sila buat tempahan awal untuk memastikan permintaan
dapat dipenuhi mengikut masa yang dikehendaki...terima kasih
layari:http://amboiichek.blogspot.com/
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kek yg buat tu sumer cantik2...alahai malu le kita nak ajor sifu... 
mekasih yerr tuan umah.... 
