Pesto Spirals – To Go
My idea of “Fast Food” – Pesto Spirals. They are fast to prepare, fast to bake and disappear fast!!My first entry to this month’s SLW. Theme – To Go.
via MeetaK
Chicken with Apple Cider Sauce
I ate a lot of junkfood last weekend, so I wanted to cook something lighter and healthier this week. I decided to try this Chicken with Apple Cider Sauce. It was good, not great – but it was extremely fast and easy (which counts for a lot when it comes to weeknight cooking). The recipe got great reviews, but I guess I find boneless, skinless chicken breasts kind of boring to start with. And unfortunately, the cider sauce just wasn’t exciting enough to make up for the mundane chicken.Served with a mix of green and wax beans and carrots and rice pilaf.Get the recipe: RECIPE
Yogurt con Frutti di Bosco Speziati – Yogurt and Spiced Mixed Berries
Ricetta sul mio blog Food-0-grafia.Recipe in english on my blog Food-0-grafia.
Link: http://www.flickr.com/photos/alessandro_guerani/3838651426/
Chickpea Balls 2
Chick Pea Balls Mother’s recipe instructions are in bold, what I actually do is in italics.8oz Dried Chick Peas or 400gram tin Pre-cooked chick peas3oz Breadcrumbs1 small Onion1 small Garlic ClovePinch of Garam Marsala (or mace)½ teaspoon marjoram, oregano or mixed herbs (I tend to go with oregano)Water to cook the Chick Peas1 EggSalt and Pepper Soak peas overnight and cook for 1½-2 hours. Drain and mash (retain some of the water). Drain tin of chick peas and whiz around in the food processorFinely chop onion and crush garlic – cook a couple of minutes in a little oil. Process the onion and garlic, I put them in the mixture raw to cut down on fatAdd to the peas with crumbs and other ingredients, mix well. Roll into small balls with floured hands. I don’t use flourCoat with egg and crumbs and fry in hot oil until golden. I don’t coat them with egg and crumbs, calories again, or fry. I spray with a little oil and cook them in the oven at gas mark 7 for about 35 minutes. The above picture shows them at about 30 minutes as I’m finishing them tomorrow.
Gratin di Patate e Zucchine – Potato and Courgette Gratin
Ricetta sul mio blog Food-0-grafia.Recipe in english on my blog Food-0-grafia.
sesame cookies
This Sesame Cookie recipe is my take on the tahini cookies recipe from epicurious.com, one of my favorite food sites. My version is free of gluten and sugar. Enjoy!
Food project 1 – This morning’s sandwich
First instalment in the Food project seriesSo here is what I prepared for this morning’s sandwich:Caramelized green apples in mango syrup with melted Swiss cheese; Tofu spread; Tossed European salad and matchsticks carrots; Soy deli slice; Spicy non-dairy mayo; Nine grain toasted bread.My Food Project SeriesPlease comment
from dimitridf
Scallion Pancake 葱油饼
My dad went off to GuangZhou for a business trip this morning so I decided to go over to my parents straight after a short stint at the office on a sunday morning.Since it was only mom and daughter and we had quite a bit of time on our hands, we decided to try our hands at making some scallion pancakes. The recipe from the book needed a bit of tweaking but we finally got it right.Update: Pictorial instructions posted hereDough500g sieved plain flour5g salt30ml cooking oil300ml boiling water150ml cold waterFilling80g chopped spring onions8g salt100ml oil(optional) 2 mid sized eggs1. Place the sieved plain flour, 4g salt and 30ml cooking oil in a big mixing bowl2. Add 300ml boiling water and mix immediately with a pair of chopsticks3. Add cold water (about 150ml) and knead til the dough is smooth and non sticky4. Brush a thin layer of oil on the dough mixture, cover bowl with cling wrap or a cloth and let dough mix rest for 15~20 minutes 5. Mix the chopped spring onions and 8g salt and let sit til the spring onions are limp6. Separate the dough mixture in step 4 into 5 smaller portions and press each portion flat with a rolling pin (about 0.2~0.3cm thick)7. Brush both sides of each flat dough with a thin layer of oil. Spread the spring onion and salt mix equally onto the flat dough.8. Roll each flat dough into a long stick shape. Coil the stick into a tight disc shape and tuck the ends in. Press flat with the rolling pin. Repeat step. Let rest for 15~20 minutes before frying9. Heat 100ml of oil in a flat frying pan and fry the scallion pancake in step 8 on both sides till browned. Cover the pan with a lid while frying so that the pancake will be soft and puffy on the inside, crispy on the outside. For the egg scallion pancake, pour some beaten egg mixture onto the frying pan and immediately add the scallion pancake on top, frying on both sides til browned.Notes1. Use heaps of oil when frying the pancakes. We didn’t use enough oil on our first try and the pancake wasn’t crispy enough.2. We didnt find the pancakes on our first try salty enough so my mom smeared extra salt on the flat dough before spreading on the spring onion n salt mix for the second batch. If extra salt was added to the dough surface, ensure that the salt crystals have dissolved before rolling into the stick shape or bits of the pancake will be either very salty or very plain.3. Uncooked portions of the scallion pancake can be stored frozen in the freezer for up to 3 days.Update: Since it looks highly unlikely that I will be eating anything chinese by friday, I’m posting this for friday food fiesta.
Source: eyes1997
Chinese Food
Homemade chicken chow mein, general tsao chicken (store bought) and an egg roll. Scrumptious!Chow mein recipe: www.flickr.com/photos/25909621@N08/4088284382/
from mooshee85