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October 18, 2009 on 2:57 pm | In Food Recipes, Slow Cooker Recipe | No Comments
| Ingredients |
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| Dried Porcini mushrooms |
25 g |
| Boiling water |
200 ml |
| Butter |
25 g |
| Olive oil |
1 tablespoon |
| Onion |
1 large (finely chopped) |
| Celery stick |
3 (slice) |
| Chestnut mushroom |
250 g |
| Garlic |
2 cloves (chopped) |
| Plain flour |
3 tablespoon |
| Dry white wine |
200 ml |
| Vegetable stock |
150 ml |
| Dijon mustard |
2 tablespoon |
| Pepper |
1/4 teaspoon |
| Carrot |
1 big (cut into cubes) |
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Method
1. Put the dried mushrooms in a bowl cover with boiling water. Leave to soak for 20 minutes.
2. Heat the oil and butter in a frying pan. Add the onion, stir fry till golden brown. Stir in celery, carrot, fresh mushroom and garlic, cook for 15 minutes. Mix in flour, win and stock. Stir in mustard, pepper and a little salt. Simmer for about 10 minutes, add in dried mushrooms and the soaking liquid. Bring to boil.
3. Pour mushroom mixtures into the slow cooker and cook ‘low’ for 6 hours. Ready to serve.
October 14, 2009 on 1:19 pm | In Slow Cooker Recipe | No Comments
| Ingredients |
|
| Sunflower oil |
1 tablespoon |
| Large onion |
1 |
| Butter |
25 g |
| Celeriac, peel and diced |
625 g |
| Hot chicken stock |
750 ml |
| Salt and pepper |
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| Milk |
300 ml |
| Double cream |
150 ml |
| Small bunch of chives |
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Method
1. Heat the oil in a frying pan, add in onion, stir-fry onion till it soften for about 5 minutes. Add in Celeriac and butter, stir fry for another 5 minutes
2. Put hot chicken stock in the slow cooker, add in step 1 mixture, salt and pepper. Cook on ‘low’ for 6-7 hours.
3.Stir in milk and continue heating for another 15 minutes
4.Stir in double cream and finely chopped chive into the soup for another 15 minutes. Ready to serve.
Best serve Celeriac soup with toasted bread spread with butter or cheese.
October 11, 2009 on 3:50 am | In cakes | No Comments
| Ingredients |
|
| Butter at room temperature |
115 g |
| Caster Sugar |
70 g |
| Dark Brown Sugar |
30 g |
| Egg |
2 |
| Plain Flour |
215 g |
| Baking Powder |
1 teaspoon |
| Milk |
125 ml |
| Chocolate chips |
170 g |
Oven and Muffin Cups Preparation
1. Preheat the oven to 180 - 190 degree. Grease 10 muffin cups.
Muffin Mixtures and Baking Preparation
2. Cream the butter till soft using an electric mixer. Add in sugar, add in egg, one at a time, continue the mixing till thoroughly.
3. Sift flour and baking powder together in a bowl. Fold it into the butter mixture (in step 1), alternating with milk.
4. Stir in chocolate chips to the mixture. Divide the mixtures into the prepared muffin cups.
5. Bake it for about 25 minutes till golden brown. Let stand for 5 minutes.
October 7, 2009 on 1:00 am | In General Asian Recipe | No Comments
| Ingredients |
|
| Fresh red chilli |
70 g |
| Red Onion |
1 large |
| Garlics |
6 cloves |
| Cooking oil |
3 tablespoon |
| Ikan bilis |
80 g |
| Salt |
8 g |
| Sugar |
18 g |
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Method
1. Ground ikan bilis into fine powder
2. Blend red chillies, red onion and garlics to form a smooth paste.
3. Heat a wok with cooking oil. Stir-fry the ikan bilis for about 2 minutes till fragant.
4. Add in the blended chillies (mixtures from step 2), salt and sugar, continue to stir fry for another 15 minutes. Leave to cool.
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