Nicely Cooked

Angel Sugar Cookies

2014-04-16T16:15:00.000+10:00

Ingredients

2 whole Large Eggs
1 cup Canola Oil
2 sticks Butter, Softened
1 cup Sugar, Plus Extra For Sprinkling
1 cup Powdered Sugar
1 teaspoon Vanilla Extract
4 cups Plus 2 Tablespoons, All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Cream Of Tartar

Preparation Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.
Add remaining ingredients and mix well. Cover and refrigerate dough one hour.
Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet.
Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened.

Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don't overbrown!
Allow to cool before eating. Cookies are ultra crumbly!

Mini Chocolate Cake

2010-04-15T17:48:00.000+10:00

Ingredients

1/3 cup water
1/3 cup pitted dates, coarsely chopped
1/4 cup unsweetened cocoa powder
1 oz. bittersweet chocolate (chunks or chips) (not unsweetened)
3 tbsp. light brown sugar
1/2 tsp. molasses
1 large egg, lightly beaten
1/4 tsp. vanilla extract
1/8 tsp. vinegar (I used apple cider vinegar)
1/4 tsp. baking soda
1/4 tsp. baking powder
pinch salt
2 tbsp. All-purpose flour

Method

1 Preheat oven to 325°F.

2 Rub 1 tsp. vegetable oil on the insides of a 12-cup, nonstick, mini-muffin pan.

3 Collect all ingredients. Measure listed amounts of dates, cocoa, chocolate, sugar, and flour. Set aside.

4 Bring water and dates to a simmer in a small saucepan. While still hot, transfer to a small food processor. Add cocoa powder and chocolate and pulse a few times to blend. Let cool a minute or two; you don't want the egg to start cooking. Add sugar, molasses, egg, vanilla, vinegar, baking soda, baking powder, and salt. Blend until smooth. Sprinkle the flour over the batter and pulse once or twice just to combine.

5 Divide batter evenly among cups. Bake about 20 minutes. Allow to cool for at least 30 minutes before removing from pan.

Semolina Pudding

2010-04-12T13:07:00.001+10:00

Ingredients

Semolina 3-4 tbsp
Butter 2 tbsp
Milk 500 ml
Sugar
Custard Powder 1 tbsp

Method

Heat the butter. Fry the semolina till you smell the fragrance of cooked semolina.
Add milk. Cook for 10-15 minutes. Add sugar according to your taste. Stir continuously.
Mix the custard powder in 2 tbsp milk and add to the pudding slowly.
Cook for 5 minutes.
Add chopped dry fruits before serving.
Serve hot/cold.

Angel Cake

2010-04-02T17:40:00.000+11:00

Ingredients

1 1/2 cups cake flour
1/3 cup granulated sugar
12 large egg whites (1 3/4 cup), at room temperature
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/4 cup granulated sugar
1 tsp. vanilla extract

Method

1 Preheat oven to 375°F.

2 Sift together, at least three times, cake flour and 1/3 cup sugar.

3 In a large mixing bowl, whisk the egg whites until just frothy. Sprinkle the cream of tartar and salt over the froth and continue whisking until soft peaks form. Start to sprinkle in the sugar, 1 tablespoon at a time, as the mixer (you or a Kitchen Aid) continues whisking. Stop whisking when all the sugar has been incorporated, is mostly dissolved, and egg whites form stiff peaks.

4 Sift or sprinkle the flour/sugar mixture over the egg whites, about 4 tablespoons at a time, and fold in gently using a clean spatula. Sprinkle the vanilla extract in 1/2 tsp. increments between additions of flour.

5 Spoon into a 10 by 4 in., two-piece tube pan or angel food cake pan. Bake for 35 minutes at 375°. Turn the oven off and allow cake to continue browning for about 5 to 8 minutes more. Cool, inverted, until completely cool, 2 to 3 hours.

6 When cool, slide a thin knife between the cake and the pan to dislodge. Slice with a serrated knife. You'll need to wipe the knife clean about every third slice to keep it from tugging and pulling the cake.

Low Fat Raspberry Cheesecake

2010-03-29T11:34:00.002+11:00

Ingredients

300g Low Fat Cream Cheese
15-18 Ritz Biscuits
1 Tin Raspberries/Fresh Raspberries
2 Tbsp Powdered Sugar
1 Tsp Vanilla Essence

Method

Place the Ritz biscuits into a food bag and crush.
Place in a dish evenly.
If you want less of a soft texture base you can melt 1-2 tsp of butter into the crushed Ritz biscuits and leave for 5-10 minutes.
In a bowl mix the cream cheese, powdered sugar and vanilla essence well.
Gently spoon the cheese cake mixture onto the crushed ritz biscuits and spread evenly.
Place cheesecake into fridge for approximately 30 minutes.
Drain off tinned raspberries - place across the top of your cheese cake.
Cover with plastic wrap and place in the fridge

Cheesecake Muffins

2010-03-19T10:46:00.000+11:00

Ingredients

75g cream cheese
2 tablespoons caster sugar
2 cups plain flour
3/4 cups chocolate chips (about 100g)
1/2 cup caster sugar
3 tablespoons cocoa powder
4 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
60g butter, melted
1 cup milk
Dark brown sugar, for sprinkling (optional)

Method

Preheat oven to 190 C. Prepare a muffin tray - either line with paper cases or grease well. Beat cream cheese and 2 tablespoons caster sugar together, and set aside.
In a large bowl, combine flour, chocolate chips, 1/2 cup caster sugar, cocoa powder, baking powder and salt.
Make a well in the centre. Mix egg, butter and milk together, and pour into the well. Stir until just moist.
Spoon some chocolate batter into each muffin case (1 generous tablespoon) and drop 1 teaspoon of the cream cheese mixture on top. Cover with another heaped tablespoon of chocolate batter. This will form the cheesecake centre. (Yum!)
Sprinkle some dark brown sugar over the tops of the muffins, and bake in the oven for 15 - 20 minutes, or until springy to touch.

Low Fat Chocolate Fudge Biscuits

2010-03-17T12:01:00.000+11:00

Ingredients

1/2 cup granulated sugar
2 tablespoons prune baby food
1 egg white
1 tablespoon water
1/2 teaspoon espresso powder
1/2 teaspoon vanilla
1/4 cup unsweetened cocoa powder, natural
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons all purpose flour (I used white whole wheat) (3 ½ oz)

Filling:

1 ounce unsweetened chocolate, cut into chunks
1 tablespoon granulated sugar
2 teaspoons corn syrup
1/4 teaspoon cornstarch dissolved in 1 ½ tablespoons water
1/4 teaspoon vanilla

Method

Preheat oven to 350 degrees F. Line a large cookie sheet with parchment or a Silpat.
In a medium size (2 quart) mixing bowl, using a mixing spoon, mix together sugar and prune baby food. Stir in egg white, water, espresso powder and vanilla. Add cocoa powder and stir until well mixed. Add baking soda and salt and beat with the mixing spoon, taking care that baking soda is well-distributed through mixture (no lumps). Add the flour and stir to make dough.
Shape dough into 14 neat balls about ¾ inch in diamter. Place on ookie sheet, spacing as well as possible to fit all 14 (these don’t spread much) and bake for 10-11 minutes or until cookies appear set.

Remove cookies from oven and immediately press a deep indentation into the center. Spoon filling into indentations, dividing evenly among cookies.
While cookies bake, prepare the filling in microwave.

Microwave Filling:

In a small (1 quart or so) microwave-safe bowl, melt the chocolate in microwave. When chocolate is melted, stir in sugar, corn syrup and dissolved cornstarch/water mixture. Stir well and return to microwave. Microwave for about 40 seconds or until mixture starts to boil. Remove from microwave and stir well. Stir in vanilla.

Chicken Stir Fry

2010-03-15T17:40:00.000+11:00

Ingredients

1 16-oz. bag shredded cabbage
1/2 8-oz. bag shredded carrots
1 tablespoon canola oil or roasted sesame oil
1/3 cup sesame salad dressing
1 16-oz. package cooked and diced chicken
1/4 cup peanuts, chopped

Method

Toss the cabbage and carrots in the oil in a large skillet. Place over medium-high heat and cook, stirring frequently, until the vegetables are limp but still crunchy, about 3 minutes.
Stir in the dressing and chicken. Heat through. Spoon onto a platter and sprinkle with the peanuts. Serve with rice.

Thai Green Chicken Curry

2010-03-09T13:03:00.000+11:00

Ingredients

Ground nut oil
8 chicken thighs, skin and bone removed, cut into large chunks
150g of mushrooms, halved
400ml tin of coconut milk
200ml chicken stock
6 kaffir lime leaves
2 tblspns Thai fish sauce
Handful of basil, chopped
Handful of coriander, chopped
150g green beans

Method

Brown the chicken in the oil and remove with a slotted spoon.

Brown the mushrooms in same pan.

Add the chicken back into the pan and stir in two heaped tablespoons of the curry paste. Stir to combine.

Add the coconut milk, stock, kaffir lime leaves, fish sauce and herbs. Stir well.

Bring to the boil, reduce heat and simmer for 15 mins.

Taste sauce regularly and add curry paste until the dish is perfectly hot.

Add the green beans and simmer for another 7 minutes.

Salmon With Dijon Dill Sauce

2010-03-05T17:14:00.000+11:00

Ingredients

4-6 ounce salmon fillets, skin removed
1/2 teaspoon kosher salt
1 tablespoon olive oil
3 tablespoons unsalted butter, cold
1 small shallot, finely chopped
1/2 cup white wine
1 tablespoon Dijon mustard
2 tablespoons roughly chopped fresh dill, plus more for garnishing
1/8 teaspoon black pepper
1 cucumber, thinly sliced (optional)

Method

Set broiler on high.

Place the salmon on a foil-lined broiler pan and season with 1/4 teaspoon of the salt. Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.

Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of the butter until it melts. Add the shallot and cook until softened, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Reduce heat to low and whisk in the mustard, dill, pepper, and the remaining salt. Remove from heat.

Cut the remaining butter into pieces, add to the sauce, and whisk until incorporated. Place the salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill. Serve with the cucumber (if desired).

Potato Chips Cookies

2010-03-02T17:21:00.001+11:00

Ingredients

1 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus 1/2 cup more for coating
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon cinnamon
3/4 cup potato chips, crushed
1/2 cup pecans, chopped

Method

Heat oven to 375°F. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. Lower to medium speed and add the vanilla. Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans.
Form into approximately 1 1/2-inch balls. Dredge in the remaining sugar. Place on parchment- or foil-lined baking sheets, 2 inches apart.
Bake until golden brown around the edges, about 13 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Spicy Lemon Pasta

2010-02-25T13:36:00.000+11:00

Ingredients

1 pound spaghetti or fettuccine
3 tablespoons olive oil
zest and juice of 2 lemons
3 garlic cloves, thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1 1/2 cups frozen peas, thawed
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/3 cup freshly grated Parmesan (optional)

Method

Bring a pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.

Heat 2 tablespoons of the oil in a large sauté pan over medium-low heat. Add the lemon zest, garlic, and jalapeños and cook until lightly browned, 4 to 5 minutes. Add the pasta, lemon juice, peas, salt, pepper, and remaining oil and cook until heated through, 3 to 4 minutes. Add the Parmesan, if desired, toss well, and serve.

Mexican Lime Chicken Tacos

2010-02-22T12:59:00.000+11:00

Ingredients

8 small (6-inch) yellow corn tortillas
One 9.75-oz. chicken breast, cooked and sliced
1/2 cup salsa
1/3 cup shredded fat-free cheddar cheese (I used reduced fat)
1/4 tsp. dry taco seasoning mix

Method

Preheat oven to 375 degrees.

In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.

Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.

Prepare a baking sheet by spraying with nonstick spray, and set it aside.

Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.

Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tbsp. of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.

Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream

Lemon Chamomile Shortbread

2010-02-12T17:25:00.000+11:00

Ingredients

1 cup (2 sticks) unsalted butter
1/2 cup sugar
1/4 teaspoon salt
grated zest from 1 lemon
1 teaspoon loose chamomile tea
2 1/4 cups all-purpose flour

Method

Heat oven to 325° F. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan.
Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles.
Cool completely on a wire rack. Remove the shortbread cookies from the pan.

Japanese Cucumber Salad

2010-02-12T14:41:00.000+11:00

Ingredients

2 medium cucumbers or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted

Method

1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Lentil with Fennel and Ginger

2010-02-10T13:03:00.000+11:00

Ingredients

- ½ cup white urad dal

- A pinch of turmeric

- 1-2 green chilies, sliced horizontally

- a pinch of nigella

- 1 inch piece of ginger, peeled and roughly chopped

- 1 tbsp oil

- 1 tsp fennel seeds

- Salt

- Lime wedges

Method

1. Wash the urad dal 3-4 times until the water runs clear.

2. Add 3 cups of water and bring it to a boil. Reduce the heat and simmer until most of the water has been absorbed by the dal. Be careful not to overcook it.

3. Now add a pinch of salt, turmeric, and the green chilies. Let it simmer for a few more minutes.

4. Dry roast the fennel seeds on a dry, hot pan for about 30 seconds.

5. In a small pan, heat the tablespoon of oil. When it gets hot, add in the nigella and after about 10 seconds, pour the oil with the nigella into the dal.

6. Grind the roasted fennel seeds and ginger in a blender or grinder. Add to the dal. Let it cook for another minute. Turn off heat and keep covered until ready to serve.

7. Squeeze lime wedges over the dal and serve extras on the side.

Bengali Goat Curry

2010-02-04T13:12:00.000+11:00

Ingredients

Goat meat – 2 pounds
Ginger paste – 2 tbsp
Garlic paste – 1 1/2 tbsp
Onion sliced – 1 cup
Bay leaf – 2
Cinnamon – half a stick
Cardamom – 2 cloves
Whole black pepper – 1 tsp
Cooking oil – 3-4 tbsp
Salt – to taste
Sugar – 1 tbsp

For the marinade

Yogurt – 3 tbsp
Cumin powder – 1 tbsp
Coriander powder – 1tbsp
Chili powder – 1/2 -1 tbsp
Turmeric – 1 tbsp
Mustard oil – 2 tbsp

Method

Clean the meat and pat dry. Place meat in a large bowl.

To the meat add all the ingredients under marinade and mix well.

Cover with plastic wrap and let sit for 2-3 hours. If you can keep it overnight, even better. The more you let it sit in the marinade the better but not more than 24 hours.

In a heavy bottomed pan put oil and heat it.

When oil is heated enough add the sugar and let it melt until it reaches a dark brown color.

Now throw in the bay leaf, whole black peppers, cinnamon and cardamom. Be careful, the whole peppers will sputter a bit. Stir for a minute or so.

Add garlic paste, ginger paste, and onion to the pan and fry until the mixture takes up a brownish color, approximately 15-20 minutes.

When oil starts coming out from the masala put in the meat and coat evenly with the masala.

Add salt (according to taste), and water so that the meat is just above the water surface.

Put on a lid tightly and let cook on low to medium low for two hours, by which time the meat will be fork tender. Just check once in a while so that it doesn’t stick to the bottom.

Hawaiian Meatballs

2010-02-04T07:51:00.000+11:00

Ingredients

Meatballs

1 lb ground beef, lean

1 tsp salt

1/2 tsp garlic powder

1/2 tsp dried parsley

1/2 tsp pepper

1 tbsp Heinz 57 sauce

1 egg

1/4 cup ketchup

1/2 cup rolled oats.

Remaining Ingredients

19 oz can pineapple tidbits

1 can mandarin sections

1/4 cup white vinegar

1/4 cup low sodium soy sauce

1/4 cup brown sugar

2 tbsp cornstarch

1 can sliced mushrooms

1 green pepper chopped

1 package blanched almonds

Method

1. For meatballs: Mix all ingredients and shape into 1" balls. Spread on a foil lined cookie sheet and bake at 400F for 10 minutes. Place meatballs in casserole dish that has a cover.

2. For sauce: In a saucepan, mix juice from the pineapples, juice from the mandarins, vinegar, soy sauce, vinegar and cornstarch. Whisk and bring to a boil. Stir until thickened.

3. To the meatballs in the casserole dish, add mushrooms (drain the mushrooms and discard the liquid first), green pepper, pineapple, mandarins and almonds (don't mix just layer it all up).

4. Pour sauce over casserole and bake covered at 350F for 30 minutes. Serve over rice.

Aloo Posto

2010-02-02T12:55:00.001+11:00

Ingredients

2 tbs white poppy seeds
1tbs cumin seeds
1 pound small potatoes (or large ones can be used since will cut into pieces)
4 tbs vegetable oil
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds (or powder if cannot find seeds)
1/4 tsp cumin seeds
1/4 tsp fennel seeds
1/8 tsp ground turmeric
1/4 tsp salt
1/4 chili powder
1 tbs lime juice

Method

1. Begin by grinding the 2 tbs white poppy seeds and 1tbs cumin seeds into a paste. Set aside until step 10.

2. Cook and peel potatoes using your preferred method. We boiled them in water first, stopping while they were still firm, and then peeled them.

3. Cut the peeled potatoes into 1/2" or so cubes. If possible, try to get them all to be similar in size.

4. Heat 4 tbs of vegetable oil on medium heat, in a pan or pot with high sides since you will be stirring the dish

5. Put the 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds, 1/4 tsp cumin seeds and 1/4 tsp fennel seeds into the hot oil and stir until they take on a golden color.

6. Turn the heat to very low or a low simmer.

7. Add the potatoes and stir until lightly coated with mixture.

8. Add the 1/8 tsp ground turmeric and stir to distribute and coat.

9. Add 1/4 tsp salt, and stir to distribute and coat.

10. Add the poppy seed/cumin paste made earlier in step 1. Stir to distribute and coat.

11. Add 1/4 tsp chili pepper, and stir to distribute and coat.

12. Add 1 tbs lime juice, and stir to distribute and coat.

13. Cover, remove from heat, and let the potatoes sit to absorb the spices.

14. Add an optional 1 tbs fresh, chopped cilantro.

Roasted Red Pepper, Lentil and Spinach Soup

2010-01-25T18:08:00.000+11:00

Ingredients

1 -1/2 tbs olive oil
1/2 yellow onion, finely chopped
1 tsp of ground cumin
generous pinch of cumin seeds
1/2 tsp of ground coriander
generous pinch of coriander seeds
salt
3 cups vegetable broth
2 cups of water
1/2 cup red lentils, rinsed
7.5 oz jar roasted red peppers or 2 large roasted red peppers, skinned and seeded
1/3 jalapeno, deveined and finely chopped
spinach, baby, stems removed (as much as desired!)
salt to taste

Method

Heat the oil in a heavy bottomed sauce pan over medium-low heat. Cook the onion for 3-4 minutes, stirring frequently (avoid browning) . Add the the cumin, cumin seeds, coriander, coriander seeds, and a pinch of salt and stir well. Cook for 1-2 minutes. Add the vegetable broth, water, red lentils and bring to a boil. Turn down to a simmer and add the roasted red peppers and jalapeno. Cook for 10-15 minutes, until lentils loose their shape.

Remove the soup from the heat and puree using an immersion blender.

Adjust seasoning and add the spinach. Stir until wilted.

Spinach Lasagna

2010-01-21T18:00:00.001+11:00

Ingredients

20 lasagna noodles

2 tablespoons olive oil

1 cup chopped fresh mushrooms

1 cup chopped onion

1 tablespoon minced garlic

2 cups fresh spinach

3 cups ricotta cheese

2/3 cup grated Romano cheese

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil leaves

1/2 teaspoon ground black pepper

1 egg

3 cups shredded mozzarella cheese

3 cups tomato pasta sauce

1 cup grated Parmesan chees

Method

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.

Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.

Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Broccoli and Pine Nut Soup

2010-01-21T17:40:00.002+11:00

Ingredients

1 Tbsp olive oil
1 yellow onion, finely chopped
2 garlic cloves, crushed
2 lbs broccoli, trimmed, cut into small florets
4 cups vegetable stock
2 cups water
1/3 cup pine nuts
kosher salt
freshly ground pepper

Method

Heat oil in a large soup pot and add onion and garlic. Cook over medium-low heat, stirring for 8 to 10 minutes or until soft. Add the broccoli to the pot, then stir in the stock and water.

Cover and bring to the boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until tender.

Remove from heat.

While the soup is cooking, heat a small frying pan over medium heat. Toast the pine nuts, stirring, until golden. This won't take very long, so be careful not to burn. Stir toasted pine nuts into soup.

With a stick blender, food processor or blender, process soup, in batches, until smooth.

Return soup to pot and stir.

Season to taste with salt and pepper. Heat for about five more minutes or until warmed through. Ladle into bowls and serve.

Mushroom Masala

2010-01-20T12:45:00.003+11:00

Ingredients

400 gm button mushroom
3 tbsp vegetable oil
1 tbsp lime juice
1 tbsp cumin powder
1 tbsp coriander powder
1/2 tbsp red chilli powder (optional)
1 big onion, finely chopped
1 tbsp garlic paste
2 whole green chilli, split through the centre
1 tbsp tomato puree
1 bunch of fresh coriander leaves, chopped for garnishing
1 pinch of turmeric
salt to taste

Method

1. Thinly slice the mushrooms and wash well. Drain them till dry.If needed, dry them with a kitchen tissue.

2. Heat pan. Pour the oil, and when it smoulders put the cumin powder,coriander powder and green chilli and saute a little. Add the garlic paste and the tomato puree, continue cooking on low flame for about 2 mins.

3. Add the dried mushrooms and mix it well. Add salt, red chilli powder and turmeric. Cover the pan and let it cook on low flame for 5 mins. uncover, and continue cooking, by tossing and turning until the oil separates out. You might sprinkle a little water, if the gravy becomes very dry.

4. Put the lime juice in the pan, and mix it well.

4. Pour the curry to a serving tray and garnish with chopped coriander leaves.

5. Serve hot.

Vegetable Pasta

2010-01-19T12:49:00.000+11:00

Ingredients

8 ounces pasta
1 cup mushrooms, diced
1/4 cup onion, diced
1 cup broccoli, cooked and set aside
1 1/3 cup 1% milk
1 tbsp. flour
2 tbsp. light cream cheese
1/4 cup grated Parmesan cheese
1/8 tsp. red pepper flakes
3 cloves garlic, crushed
1 cup cooked chicken breast, diced and set aside
Cooking spray
Salt
Pepper

Method

1- Cook the pasta and set aside, keeping warm.

2- Spray a large nonstick skillet with cooking spray. Add the onions and mushrooms, stirring occasionally. Cook until soft.

3- Add the garlic, stir well, cook for about 30 seconds.

4- Add the flour, stirring it into the veggies. Pour in the milk and whisk continually until well combined.

5- Cook until it thickens, about 10 minutes. Once it thickens add the salt and pepper to taste. Lower the heat, stir in the cream cheese. Continue stirring until well combined.

6- Add the parmesan cheese, stirring until combined.

7- Add the red pepper flakes, chicken, pasta, and broccoli to the skillet. Allow to heat over low heat until all ingredients are hot.

Coconut Sandwich Cookies with Cream Cheese Filling

2010-01-18T17:40:00.000+11:00

Ingredients:

130g self-raising flour
60g unsalted butter
60g icing sugar
1 egg yolk
20g dessicated coconut
egg yolk for brushing

Cream cheese filling:

100g cream cheese, at room temperature
30g unsalted butter, at room temperature
3 tbs icing sugar

Method

In a medium bowl, whip butter and sugar with a mixer, follow by egg yolk. Sift flour over the batter. Using a rubber spatula, mix until just combined.

Add dessicated coconut to the batter, mix until just combine. Gather the dough into a ball shape, wrap it with cling wrap and keep in the fridge for at least 2 hours.

Pre-heat the oven to 180 deg C.

Using a 3-cm square cookie cutter, cut out pieces of cookies dough, brush one side with egg yolk.

Bake in preheated oven for 10 mins.

Let the cookies cool on wire rack while you prepare the cream cheese filling.

Place cream cheese and butter in a bowl, whip until combine. Sift icing sugar on it, stir until combine.

Spread the filling in between two pieces of cookies. Repeat with remaining cookies, serve.