Seasaltwithfood

Thai Style Deep-Fried Bananas

2010-03-15T19:33:00.000-07:00

Fancy snacking on some fried bananas? This is Thai style Deep Fried Bananas. The bananas are coated with desiccated coconut and sesame seeds batter. Then, fried until light golden brown in color. The coating gives these fried bananas the crunchy fritters outside, whilst the fruit remains creamy and sweet inside. Here, I am using the natural sweet Burro banana variety. This particular variety of bananas are popular for making fritters and other desserts. If you can’t get hold of them, then do substitute with ripe plantain. I am sure they will taste just as good especially for deep-frying.

Thai Style Deep-Fried Bananas
(Printable Recipe)

Ingredients

12 Ripe Bananas, peeled, halved lengthwise and cut into 2 pieces
Peanut or Vegetable Oil for deep-frying

Batter
120 g All Purpose Flour
1 tsp Baking Powder
1 tsp Sugar
½ tsp Sea Salt
25 g Desiccated Coconut
2 Tbsp Sesame Seeds
300 ml Water

Method

Combine all the ingredients for batter and mix well.  

Pour enough oil into a saucepan or a in deep-fry on medium to high heat. Coat the bananas with the batter and fry until golden brown in color. Remove the fried bananas with a slotted spoon and drain on papers and serve warm.

Stout-Braised Short Ribs

2010-03-13T13:03:00.000-08:00

These hearty Irish Stout-Braised Short Ribs are filled with the rich flavors from the famous dark bittersweet beer. They can be cooked in a slow cooker or in an oven. So, I opted to use the oven method. I also added some beef stock to enhance the taste of the sauce. Anyway, do try making these great tasting ribs and the Colcannon, which I posted earlier. It’s a great tasting combination!

Recipe adapted from Williams-Sonoma Kitchen

Stout-Braised Short Ribs
(Printable Recipe)

Ingredients

4 lbs Beef Short Ribs
Sea Salt and Freshly Ground Pepper, to taste
3 Tbsp Canola Oil
2 Yellow Onions, diced
3 Carrots, peeled and diced
2 Celery Stalks, diced
6 Garlic Cloves, sliced
2 Cups Stout
8 Fresh Flat-Leaf Parsley Sprigs (optional)

Method

Season the short ribs generously on all sides with salt and pepper. In a large fry pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs on all sides, 5 to 5 minutes per side. Transfer to a plate.

In the same pan over medium heat, add the onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season the mixture with salt and pepper.

Slow Cooker Method: Transfer the short ribs and vegetables to a slow cooker and add the stout. Cover and cook according to the manufacturer’s instructions until the meat is very tender, about 6 hours.

Oven Method: Preheat the oven to 300˚F. Transfer the short ribs and vegetables to a Dutch oven and add stout. Cover the pot with aluminum foil and place the lid on top. Transfer to the oven and bake until the meat is very tender, about 4 hours.

Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat of the sauce. Using an immersion blender, puree the sauce until smooth.

Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve immediately.

Serves 8.

Colcannon

2010-03-12T08:19:00.000-08:00

Next Wednesday is St Patrick’s Day and I thought it would be a good idea for me to post my two favorites Irish comfort food recipes. They are Stout Braised Short Ribs and Colcannon. Today, I am posting a recipe for Colcannon, which is mashed potatoes mixed with cream, butter, sautéed cabbage, kale, leeks, onions, garlic, and bacon. I like the combination of the creamy mash potatoes, the crunchiness of the bacon, and the tender-crisps vegetables in this recipe. Do try this recipe. The addition of vegetables to the usual mash potatoes does make this unique!

Recipe adapted from Williams-Sonoma Kitchen

Colcannon
(Printable Recipe)

Ingredients

2 ½ lb Russet Potatoes, peeled and quartered
Sea Salt and freshly Ground Black Pepper, to taste
8 Tbsp (1 Stick) Unsalted Butter
¾ Cup Milk
4 Bacon Slices, cut into ½ inch dice
4 Large Shallots, thinly sliced
1 Large Leek, white and light green portions, halved lengthwise, rinsed well and thinly sliced
1 Bunch Curly Kale, about ¾ lb, stemmed and coarsely chopped
1 Small Head Napa Cabbage, about 1 lb, cored and coarsely chopped (I used Savoy Cabbage)
1/8 tsp Mace or Freshly Grated Nutmeg

Method

Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.

Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season the mixture with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.

Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper tower-lined plate. Set aside.

Pour off all but 3 Tbsp of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just well wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm.

Serves 8.

Pineapple Upside-Down Cake

2010-03-11T09:13:00.000-08:00

This is my first attempt at baking Pineapple Upside-Down Cake and I was extremely pleased with the end result. I had adapted this recipe from Thomas Keller’s “ad hoc at home” cookbook. The cake turned out nice and soft, moist, and had just the right sweetness.

Recipe adapted from Ad Hoc at Home by Thomas Keller

Pineapple Upside-Down Cake
(Printable Recipe)

Ingredients

Pan Schmear
8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature
1 ½ Tbsp Honey
½ tsp Dark Rum
1 Cup Packed Light Brown Sugar
¼ tsp Vanilla Paste or Pure Vanilla Extract
Sea Salt

1 Gold (Extra-Sweet) Pineapple

Cake
1 1/3 Cups Cake Flour
2 tsp Baking Powder
8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature
½ Cup Plus 2 Tbsp Granulated Sugar
½ tsp Vanilla Paste or Pure Vanilla Extract
2 Large Eggs
1 Tbsp Plus 1 tsp Milk

Method

Preheat the oven to 350˚F.

In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into ¼-inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan.

Sift the flour and baking powder together; set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined.

Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes.

Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.)

Serves 8

Indonesian Beef Rendang

2010-03-09T08:18:00.000-08:00

Rendang is a traditional dish of the Minangkabau ethnic group from West Sumatra, Indonesia. It’s also a popular dish in the neighboring countries, such as, Malaysia and Singapore. It used to be served during special ceremonial occasions to honor guests; but, these days it’s available in the menu of many restaurants and is enjoyed regularly by all. Rendang is usually eaten with glutinous rice cooked in coconut milk or just with some steamed rice.

Beef Rendang is slowly cooked in spiced coconut milk for several hours until almost all the sauce is absorbed into the beef, giving it the fusion of delicious flavors from all the spices like galangal, garlic, chilies, turmeric lemongrass, and ginger. Besides the delicious dark brown spiced beef, the slow cooking process will also naturally tenderize the meat as well.

Recipe adapted from Sri Owen's Indonesian Food

Indonesian Beef Rendang
(Printable Recipe)

Ingredients

1.35 kg/3 lb Beef (Brisket, Chuck or Silverside), cut into cubes of about 2 cm/ ¾ inches
6 Shallots, finely sliced
4 Cloves Garlic, sliced
2.5 cm/1 inch Piece of Fresh Ginger, peeled, roughly chopped
2.5 cm/1 inch Piece of Turmeric Root, peeled and roughly chopped, or 1 tsp Ground Turmeric
10 Fresh Red Chilies, deseeded, or 1 Tbsp Chili Powder
1 tsp Chopped Galangal or ½ tsp Ground Galangal
2.3 litres/4 Pints Coconut Milk
1 Salam Leaf or Bay Leaf
1 Fresh Turmeric Leaf or 1 Lemongrass Stem
2 tsp Sea Salt

Method

Put the shallots, garlic, ginger, turmeric root, chilies and galangal in a blender with 4 Tbsp of the coconut milk, and puree until smooth. Put this paste and the coconut milk in a large wok or saucepan. Add the meat and the rest of the ingredients to the pan; making sure that there is enough coconut milk to cover.

Stir the contents of the pan, and start cooking, uncovered, over a medium heat. Let the pan bubble gently for 1 ½ - 2 hours, stirring from time to time. The coconut milk will by then be quite thick and, of course much reduced.

If you started in a large saucepan, transfer everything to a wok and continue cooking in the same way for another 30 minutes, stirring occasionally. By now the coconut milk is beginning to reduce to oil, and the meat, which has so far been boiling, will soon be frying. From now on, the rendang needs to be stirred frequently. Taste, and add salt if necessary. When the coconut oil becomes thick and brown, stir continuously for about 15 minutes until the oil has been more or less completely absorbed by the meat. Take out and discard the salam or bay leaf, turmeric leaf or lemongrass. Serve warm with lots of rice.

Serves 8-10.

Potato Pavé

2010-03-06T23:08:00.000-08:00

This is a very versatile potato dish, also known as layered potato or Potato Pavé. Pavé is the French word for cobblestones or also known as paving stones. The potato can be served hot or at room temperature. It tastes great on its own or served as a side dish with any meat main course. Crispy on the outside and creamy inside, tastes great!

Here, I had used 4 large Russet potatoes, peeled and trimmed according to the width of the baking tin. Then, I called upon my faithful mandoline to thinly slice the potatoes evenly. After baking the potatoes in the oven, let it cool and refrigerate for at least 6 hours. When ready to serve, just cut and pan fry them till golden brown. I find it easier to make this a day ahead and serve them the next day. This recipe was adapted from Thomas Keller’s “ad hoc at home” cookbook. For your convenience, I have appended a link to a video guide on making this great tasting Potato Pave from Martha Stewart’s website. I am certain you will definitely find it much easier to prepare the potato after viewing the video. Have fun trying it and have a good weekend.

Recipe adapted from Ad Hoc at Home by Thomas Keller

Potato Pavé
(Printable Recipe)

Ingredients

1 Cup Heavy Cream
Sea Salt
Freshly Ground Black Pepper
3 lbs Russet Potatoes (3 to 4 large)
5 Tbsp (2 ½ oz) Unsalted Butter, 1 Tbsp softened and 4 Tbsp (2 oz) cut into ½-inch cubes
Canola Oil
2 Thyme sprigs
2 Garlic Cloves, lightly crushed, skin left on
Minced Chives (optional)

Method

Preheat the oven to 350˚F.

Pour the cream into a large bowl and season with 1 tsp of salt and ½ tsp pepper. Peel the potatoes. Cut a thin lengthwise slice off one side of a potato so it will rest flat on the mandoline.

Lay the mandoline slicer over the bowl of cream and slice the potato lengthwise into very thin (about 1/16 inch) slices, letting them drop into the cream. (If you can’t lay your mandoline across the bowl, slice the potatoes, adding the slices to the cream as you go.) Stop from time to time to toss the slices in the cream to keep them coated and prevent them from oxidizing. Repeat with the remaining potatoes.

Brush a 10 x 6 ½ x 3-inch loaf pan with half the softened butter. Line with parchment paper, leaving 5-inch overhang on the 2 long sides. These extensions will be used to cover the potatoes as they cook and later serve as handles when unmolding. Brush the parchment with the remaining softened butter and sprinkle with salt and pepper.

Trim the potato slices to form a solid even layer in the bottom of the pan and lay them in the direction that works best to fill the pan. Repeat to form a second layer. Dot with a few cubes of butter and sprinkle lightly with salt and pepper. Continue layering the potatoes, adding butter and seasonings after each two layers. Fold over the sides of the parchment to cover the potatoes. Cover tightly with a piece of aluminum foil (to allow the potatoes to steam as they bake).

Bake the potatoes for 1-½ hours, or until completely tender when pierced with a tip of a knife or a wire cake tester. Remove from the oven and let cool for 15 minutes. Put a weight on top of the potatoes, cool to room temperature, wrap well and refrigerate for at least 6 hours, or up to 2 days.

To serve, run a palette knife around the two longer sides of the pavé to release from the pan, and use the parchment handles to lift the potatoes from the pan, or invert onto a cutting surface. Trim all sides of the pavé. Cut the pavé into 12 equal pieces (or any size of your choice) and let it sit at room temperature for 30 minutes.

Heat some canola oil in a large frying pan over medium-high heat. Add the potatoes cut side down, add the thyme and garlic, and cook, basting with the liquid in the pan, until browned on the first side, then turn carefully and brown the opposite side.

Arrange the potatoes on a serving platter, browned side up. Put a small piece of butter on each piece to melt, and sprinkle with chives.

Serves 6

Strawberry Cream Cake

2010-03-04T21:18:00.000-08:00

This is a really scrumptious Strawberry Cream Cake. I had baked the cake a day earlier and continued working on the strawberries and cream filling the next morning. This was my son’s birthday cake. He loved the light texture of the cake and the strawberries with the freshly whipped cream!

Anyway, I thought the cake would be a bit too thick for my liking if I were to stick to the recipe’s 3 layers instructions. So, you may notice that was the reason why I opted for 4 layers instead. The downside, if any, is that you will have to use extra strawberries to layer the cake. :-) Try it, this recipe is really good and it’s definitely a keeper.

Recipe adapted from Williams-Sonoma TASTE Magazine, "Layers of Delight", by Emily Luchetti (Spring 2002)

Strawberry Cream Cake
(Printable Recipe)

Ingredients

For the Cake
1 ¼ Cups (175g) All-Purpose Flour
2 ½ tsp (10g) Baking Powder
1/8 tsp Sea Salt
5 Large Eggs, separated
1 ¼ Cups Granulated Sugar (I used 1 Cup (210g))
5 Tbsp Boiling Water
1 ½ tsp Vanilla Extract
Grated zest of 2 Lemons

For the Strawberry Cream Filling
2 Cups Fresh Strawberries, hulled and thinly sliced, plus more for garnish
1 tsp Fresh Lemon Juice
4 to 6 Tbsp Granulated Sugar
2 Cups Crème Fraiche
2/3 Cup Heavy Whipping Cream
1 tsp Vanilla Extract

Confectioners’ Sugar for dusting

Method

Preheat oven to 350˚F (180˚C). Line the bottom of a 9-inch spring form pan with parchment paper.

To make the cake, sift together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip together the egg yolks and sugar on high speed until thick; the mixture will be grainy. Reduce the speed to medium-low and add the boiling water. Turn off the mixer and scrape down the sides and bottom of the bowl. Increase the speed to high and whip again until thick. Stir in the vanilla extract and lemon zest. Reduce the speed to low and stir in the flour mixture.

In a separate bowl, whip the egg whites on medium-low speed until frothy. Increase the speed to medium-high and whip until thick and smooth; the mixture should not look dry. Fold half of the whites into the batter, and then fold in the remaining whites.

Gently spread the batter in the prepared pan. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 30 minutes. Let the cake cool in the pan for 10 minutes. Run a knife around the inside edge of the pan and remove the ring. Invert the cake and remove the base of the pan. Carefully peel off the parchment. Transfer the cake to a wire rack and let cool completely. Using a serrated knife, cut the cake horizontally into 3 layers.
To make the filling, place the 2 cups strawberries in a bowl. Stir in the lemon juice and 2 Tbsp of the granulated sugar. Taste for sweetness; depending on the berries’ ripeness, you many need to add additional 1 to 2 Tbsp more sugar.

In the bowl of a stand mixer fitted with the whisk attachment, combine the crème fraiche, cream, vanilla and the remaining 2 Tbsp granulated sugar. Whip on medium-high speed until soft peaks form and the cream hold its shape.

Place 1 cake layer on a cake stand or serving plate. Arrange 1/3 of the strawberries and their juices over the cake. Spread 1/3 of the cream over the berries. Repeat the layering process with the remaining 2 cake layers, berries and cream, ending with a layer cream.

Before serving, dust the top of the cake with confectioners’ sugar and garnish with additional berries. Cut the cake with a serrated knife.

Serves 8 to 10.

Cucumber And Carrot Pickle

2010-03-02T16:18:00.000-08:00

Here is the recipe for a simple and quick Cucumber and Carrot Pickle. A good combination of sweet, spicy, and sour tastes to tingle your palate.

Cucumber And Carrot Pickle (Printable Recipe)

Ingredients

1 Cucumber, halved, seeded and thinly sliced
1 Carrot, peeled, halved and thinly sliced
1 Red Chili, seeded and thinly sliced
1 Green Chili, seeded and thinly sliced
2 Shallots, peeled and thinly sliced

Dressing
½ Cup Vinegar
½ Cup Sugar
¼ Cup Water
1 tsp Sea Salt

Method

Mix the dressing ingredients and bring it to a boil. Set aside to room temperature.

Place sliced cucumber, carrot, shallots and chilies in a mixing bowl. Mix the dressing over the cucumber mixture. Chill for 20 minutes before serving.

Central Java Fried Chicken-Ayam Goreng Jawa

2010-03-01T21:08:00.000-08:00

This is Central Java Fried Chicken recipe. Two easy steps to make this fried chicken. First, boil the chicken with spiced coconut milk, this step will also tenderize the meat. Then, just fry the chicken quickly in hot oil when ready to be served. The chicken will be full of flavors from the spiced coconut milk. I served the chicken with cucumber and carrot pickles, and spicy sweet soy sauce. The cucumber and carrot pickle recipe will be available on my next post.

Recipe adapted from Sri Owen’s Indonesian Food

Central Java Fried Chicken-Ayam Goreng Jawa
(Printable Recipe)

Ingredients

1 Free Range Chicken, about 1 ½ kg (3 ¼ lb), cut into 8 or 10 pieces
Peanut Oil for deep-frying

Paste (Bumbu)
390 ml/ 14 fl oz Coconut Milk
6 Shallots
1 ½ tsp Ground Coriander
3 Candlenuts or Macadamia Nuts, chopped
1 tsp Chopped Fresh Turmeric
1 ½ tsp Chopped Fresh Galangal
1 ½ tsp Finely Chopped Lemongrass
1 ½ tsp Sea Salt and more to taste

Method

Using just 3 Tbsp of the coconut milk, blend all the other ingredients for the paste (bumbu) to make a not-too-smooth paste.

Put the rest of the coconut milk in a saucepan, and add the paste. Mix thoroughly, add the chicken pieces, and boil for 45-50 minutes until the meat has absorbed the sauce.

Allow cooling, and then deep-frying the chicken in several batches until golden brown.

Linguine With Artichoke Hearts And Olives

2010-02-28T17:33:00.000-08:00

If you like artichokes and olives, then try this Linguine With Artichoke Hearts And Olives. This is one of my favorite pasta to serve if I am having a light and easy weekday dinner. I had some cherry tomatoes in the fridge and decided to add some into the pasta. Certainly made the pasta looked more appetizing with the vibrant colors. Agree?

Recipe adapted from Patsy's Cookbook-Classic Italian Recipes

Linguine With Artichoke Hearts And Olives
(Printable Recipe)

Ingredients

¼ Cup Olive Oil
8 Garlic Cloves, thinly sliced
8 Artichoke Hearts (canned in water), drained and quartered
¼ Cup Kalamata Olives, pitted and chopped
1 ¼ Cup Chicken Broth
4 Plum Tomatoes, coarsely chopped
8 Basil Leaves
Sea Salt and Black Pepper, to taste
1 lb Linguine, cooked al dente
2 Tbsp Freshly Grated Parmigiano-Reggiano

Method

Heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté for 1 to 2 minutes, until golden. Add the quartered artichoke hearts, the olives, and the broth and bring to a boil. Reduce the heat to low and allow the liquid to simmer for about 5 minutes, or until reduced by half.

Add the tomatoes and basil, and cook an additional 2 to 3 minutes. Season the mixture with sea salt and pepper.

Place the cooked linguine in a serving bowl. Spoon the sauce over the pasta to combine. Sprinkle with grated Parmigiano-Reggiano.

Serves 4

Fresh Mango Bread

2010-02-21T06:03:00.000-08:00

I had made this Fresh Mango Bread a couple of weeks back. The fresh mangoes used here provided lots of great tasting natural sweetness and the hint of cinnamon was just perfect for us. (I had to omit the ground ginger because I knew my kids wouldn’t like it.) Anyway, I will be making my way back to Vancouver soon and will resume to posting more new recipes soon. Have a good week ahead :)

Recipe adapted from Baking: From My Home To Yours by Dorie Greenspan

Fresh Mango Bread
(Printable Recipe)

Ingredients

3 Large Eggs
¾ Cup Canola or Safflower Oil
2 ½ Cups All-Purpose Flour
1 Cup Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 ½ tsp Ground Ginger
1 tsp Ground Cinnamon
¼ tsp Sea Salt
½ Cup (packed) Light Brown Sugar
2 Cups Diced Mango (from 1 large peeled and pitted mango)
¾ Cup Moist, plump Golden Raisins
Grated Zest of ½ Lime

Method

Preheat the oven to 350˚F.

Butter an 8 ½ x 4 ½-inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from overbaking.)

Whisk the eggs and oil together.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, and then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended-the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, raisins and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.

Bake the bread for 1-½ hours, or until it is golden brown and a thin knife inserted into the center comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent.) Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.

Fried Chickpea Patties With Sesame Seed Sauce – Revithokeftedes me Tahini Saltsa

2010-02-12T22:48:00.000-08:00

This is Fried Chickpea Patties with Sesame Seed Sauce or Revithokeftedes me Tahini Saltsa in Greek. According to my son, having the patties with the sauce reminds him of Hummus! To a large extent, his assessment is correct, as all the ingredients used are identical. It is sort of like eating a deconstructed Hummus. The patties do taste really good with the sesame seed sauce. Try it!

Recipe adapted from The Complete Book Of Greek Cooking

Fried Chickpea Patties With Sesame Seed Sauce – Revithokeftedes me Tahini Saltsa
(Printable Recipe)

Ingredients

Sesame Seed Sauce
(Yield: 1 ½ Cups)
1 Tbsp Minced Garlic
½ Cup Tahini (sesame seed paste)
6 Tbsp Fresh Lemon Juice
1/3 Cup Cold Water (approximately)
½ tsp Ground Cumin
Sea Salt to taste

Combine garlic and tahini in a work bowl. Pulse briefly. Add remaining ingredients and blend quickly.

Chickpea Patties
(Yield: About 24 Patties)
One 20 oz Can Chickpeas
½ Cup Minced Onion
2 Tbsp Butter
1 Egg, beaten
2 Tbsp Minced Parsley
Sea Salt and Pepper to taste
Dash of Dried Oregano
2 Tbsp Grated Sharp Cheeses
1 to 2 Tbsp Water (if needed)
Flour for rolling
Vegetable Oil for frying

Method

Drain and rinse the chickpeas with cold water. Mash with a fork or in a blender or food processor. Sauté onion in butter until soft and golden; remove from the heat.

Add chickpeas, beaten egg, parsley, salt, pepper, oregano, and grated cheese. Add 1 to 2 Tbsp water, if necessary, to form a soft mixture. Shape into 2-inch patties. Roll in flour and fry in oil until golden. Serve with Sesame Seed Sauce.

Spinach Balls-Spanakokeftedes

2010-02-10T03:48:00.000-08:00

I decided to get away from Vancouver BC for a couple of weeks or so to avoid the throng of Winter Olympics visitors and to celebrate the Chinese Lunar New Year in Malaysia this year. During this period, please note that I will not be posting new recipes regularly.

Here, I have two delicious and healthy appetizers to share with you this week. This is Greek Spinach Balls or Spanakokeftedes. These spinach balls are crunchy on the outside and soft in the inside. The recipe had called for Kefalotiri cheese. But, I had to substitute it with Parmigiano-Reggiano instead as I was unable to find any at my local grocers. Using regular Parmesan cheese for this recipe will also be fine.

Recipe adapted from The Complete Book Of Greek Cooking

Spinach Balls-Spanakokeftedes
(Printable Recipe)

Ingredients

2 lbs Fresh Spinach
3 Eggs
3 Tbsp Melted Butter
1 Cup Grated Kefalotiri or Parmesan Cheese
½ Cup Crumbled Feta Cheese
½ Cup Minced Dill
Sea Salt and Black Pepper to taste
1 Cup Breadcrumbs
Vegetable Oil for frying

Method

Wash and clean the spinach, removing the stems. Do not drain. Place in a large saucepan, cover, and steam over high heat until wilted, about 3 minutes. Drain and chop.

Mix all ingredients except breadcrumbs and oil. Shape the mixture into 1-inch balls. Roll in breadcrumbs and deep-fry in hot oil. Drain on paper towels and serve warm.

Kampar Chicken Biscuit Crisps-Kai Chai Paeng

2010-02-09T06:48:00.000-08:00

This is a rather unique biscuit, which apparently originated from Kampar, Perak. Kampar is the name of a town in the northern state of Perak in Malaysia. So, here is the strange thing, the Kampar Chicken Biscuit does not have any chicken in it at all! Irrespective of the rationale behind the name, I just simply enjoy them (which, I refer to as sesame seed biscuits with my kids). There are two versions of this biscuit, one is thick with doughy texture and the other is what I have here, the thin and crispy version. Needless to say, I like the latter which is why I made them.. :)

Recipe adapted from Flavours by Debbie Teoh

Kampar Chicken Biscuit Crisps (Kai Chai Paeng)
(Printable Recipe)

Ingredients A
30 g Fermented Red Bean Curd (nam yue)
1 Large Egg
50 ml Milk
60 ml Cooking Oil
1 tsp Sesame Oil
½ tsp Sea Salt
30 g Confectioners Sugar
30 g Maltose

100 g Candied Melon (tung kwa), chopped
80 g Sesame Seeds

Ingredients B
300 g All-Purpose Flour, sifted
½ tsp Ground Cinnamon
2 tsp Five-Spice Powder
½ tsp Ground White Pepper
1 tsp Baking Powder
¼ tsp Ammonia Powder

Method

Place ingredients A into a large mixing bowl and stir to mix until salt dissolves. Add the candied melon and sesame seeds.

Sift together the remaining ingredients B and add to the bowl; mix to form a dough. Rest the dough, covered with cling film, for 30 minutes.

Preheat the oven to 170˚C and grease baking trays. Divide the dough into 15 g balls. Place the dough balls, well spaced out, between two plastic sheets. Roll out thinly into 7 cm discs with a rolling pin and place onto the trays.

Bake for 20 to 25 minutes, or until brown and crispy. Do not over bake, or it will taste bitter. Cool completely before storing in airtight containers.

Peanut Cookies

2010-02-06T16:13:00.000-08:00

I think Peanut Cookies must be one of the easiest cookies to make. All you need is roasted peanuts, sugar, flour, peanut oil, a pinch of salt, and a couple of egg yolks to glaze the cookies. Sounds simple, right? Well, it is and I do hope you will give this recipe a try.

Peanut Cookies
(Printable Recipe)

Ingredients

300 g Roasted Peanuts, ground finely
150 g Sugar
350 g All-Purpose Flour
A pinch of Sea Salt
200 ml Peanut Oil
2 Egg Yolks, beaten (for glazing)

Method

Preheat the oven to 325˚F.

In a large mixing bowl, combine the ground peanut, sugar, flour and salt.

Add the oil to the dry mixture and mix well with a wooden spoon. Then combine the mixture with fingers to form crumbly dough.

Pinch about 15g of the dough and shape into cherry-sized balls. Then use a chopstick to make a shallow dent. Brush the dough with the beaten egg yolks.

Bake the cookies for about 22 to 25 minutes. Let cool completely before storing in an airtight container.

Makes about 90 pcs.

Spicy Pork Ribs-Dwaeji Galbi

2010-02-05T00:03:00.000-08:00

As it’s SuperBowl weekend, I thought I’d share an “easylicious” recipe with you to enjoy with your family and friends. I will get back to cookies next.. So, this is Korean Spicy Ribs, a recipe that I adapted from the Eating Korean cookbook. I had to make two changes to the recipes i.e. substitute Korean malt syrup with honey, and roast the ribs in the oven instead of barbeque grilling them. However, if your weather permits, do fire up that grill of course. In any case, the end result was fantastic! Not overly spicy even with the amount of chili paste called for in the recipe. It will go well with your game beverage of choice. So, do consider trying this Korean style ribs for a change.

Recipe adapted from Eating Korean by Cecilia Hae-Jin Lee

Spicy Pork Ribs-Dwaeji Galbi
(Printable Recipe)

Ingredients

2 ½ lbs Pork Back Ribs
1 (1/2-inch) Piece Ginger Root, minced
1 Small Garlic Clove, finely chopped
½ Cup Chili Paste (Korean)
¼ Cup Korean Malt Syrup (mool yut)/(Substitute with Honey)
¼ Sugar
1 Tbsp Soy Sauce
1 ½ Tbsp Sesame Oil
½ tsp Black Pepper

Method

Separate the ribs by cutting meat between the bones. Place in a large bowl.

Combine ginger, garlic, chili paste, malt syrup (or honey), sugar, soy sauce, sesame oil, and black pepper in a large bowl. Rub marinate generously over the meat. Cover and refrigerate overnight.

Preheat oven to 350˚F. Place the spare ribs on a large roasting tray and reserve the marinate sauce. Boil the marinate sauce and let simmer for about 5 minutes, or until the sauce has thicken slightly.

Roast the ribs for about 30 minutes and baste the meat with marinate sauce. Continue to roast for about 15 minutes. Serve warm.

Serves 5 to 6

Kuih Bangkit-Tapioca Cookies

2010-02-04T00:03:00.000-08:00

Chinese Lunar New Year falls on Feb 14th this year. So, I thought it would be a great to share a couple more classic cookies’ recipes enjoyed by Chinese families in Malaysia and Singapore during this festive season. This is the recipe for Tapioca Cookies or also known as “Kuih Bangkit”. Obviously, the main ingredient is the tapioca flour itself. The cookies will just melt in your mouth, accompanied with a wonderful fragrant and taste from the coconut milk and Pandan (screw pine) leaves.

Kuih Bangkit-Tapioca Cookies
(Printable Recipe)

Ingredients

400 g Tapioca Flour
3 Pandan Leaves, washed, dried and cut into 1 inch length
100 g Sugar
150 ml Coconut Milk plus 5 Tbsp
2 Egg Yolks
½ tsp of Red Food Coloring (optional)

Method

Dry fry the tapioca flour with Pandan leaves on low heat until fragrant. (About 30 to 40 minutes) Let cool completely, preferably overnight, discard the Pandan leaves and sift the flour.

Preheat the oven to 350˚F.

Beat the egg and sugar until light and fluffy. Add in 150 ml of coconut milk and mix until well combined.

Then mix in 350 g of the sifted tapioca flour and knead lightly to form soft dough.

Dust the mold with the reserved tapioca flour. Press some dough onto the mold and scrape off excess dough with a small knife. Tap the dough out and place on the baking sheet. Put a red dot on the dough with a toothpick, if using.

If the dough seems dry, add 1 tsp of coconut milk at a time and knead the dough lightly before further use.

Bake the cookies for about 20 minutes. Let cool before storing them in an airtight container.

Makes about 100-150 pcs.

Pineapple Tarts-Pictorial & Video Guide-Bloggers Dinner at East Is East

2010-02-03T09:18:00.000-08:00

Recently, I attended a bloggers dinner gathering organized by Sherman of Sherman’s Food Adventures. The gathering was pretty well received, more than 20 bloggers attended the dinner which was held at East Is East restaurant. Well done Sherman! Appreciate your invitation to join the event. I did not take any pictures that evening; but, if you are interested, please feel free to view some of the photos and a write-up about the event from Victoria (Victoria's Food Secrets), Kim ( I'm Only Here For The Food) , Jessica & Mark (Yum-O-Rama), Wilson (La Petite Vancouver), Kevin (604 Foodtography), Darina (Gratinee), Melody (Gourmet Fury), TS ([eatingclub] Vancouver), Joyce & Frank (Van Foodies), Anita (La Petite Foodie), Jenny (My Secret Garden), Jonathan (Food and Tell), and Mijune (Follow Me Foodie)

Well, the winter Olympic is just around the corner and if you are coming over to Vancouver, do consider checking out all the above bloggers’ blogs as they will definitely provide you with some great ideas to dining out in Vancouver. They have diligently scout through and reviewed all of the restaurants and eateries here in Vancouver!

Anyway, back to my Pineapple Tarts post. I posted this recipe about a year ago and received many emails asking me about the technique used to wrap and shape the tart into little pineapples. Well, here is the pictorial guide and for the first time, I am also including a video guide as well to guide you through this easy process.

Pineapple Tarts
(Printable Recipe)

Ingredients

Pineapple Jam
3 Large Ripe Pineapples, skin and cut into chunks
200 g to 350 g Sugar (adjust accordingly)
2 cloves
5 cm Cinnamon Stick
3 Pandanus leaves, cleaned and knotted
80 g Golden Syrup or Maltose

Method

Blend the pineapple chunks in a blender or a food processor. Then pour into a sieve and drain off some of the juice.

Place the pineapple, sugar, cloves, cinnamon stick and pandanus leaves in a heavy bottom saucepan and cook over a low heat. Adjust the sugar accordingly. Stir frequently until the jams are slightly thick and add in the golden syrup. Then cook until the jam is thick and glossy. Remove from the heat and set aside to cool.

Then roll the pineapple jam into a small cherry sized balls.

Pastry
500 g Unsalted Butter, softened
100 g Confectioner Sugar
1 tsp Sea Salt
1 tsp Vanilla Extract
4 Large Egg Yolks
700 g All-Purpose Flour, sifted
100 g Corn Flour, sifted
2 Large Egg Yolks, lightly beaten for egg wash
Extra Cloves for decorating

Method

Preheat the oven to 180˚C and line baking tray with parchment paper.

In a large mixing bowl, combine the butter, sugar and salt. With a wooden spoon mix until they are well combined and add the egg yolks and vanilla extract. Then mix in all the sifted flours and knead lightly to form soft dough.

To shape the tarts - Flatten a piece of dough (about 15 g) with lightly floured hand and place a piece of the prepared pineapple jam in the center, wrap and seal well. Roll the tart lightly into an oval shape and snip the surface of the pastry with a small scissors to form a spiky look. Then insert a clove into one end.

Brush the pastry with the egg wash and bake for about 20 minutes or until they are light golden in color.

Cool on the rack and place the pineapple tart in small baking cups and store in airtight cookie jar.

Chocolate Mousse

2010-02-01T09:49:00.000-08:00

My family enjoyed this decadent Chocolate Mousse very much. I like how the flavors from the Cointreau, espresso, and chocolate comes together. I really can’t think of a word to describe the taste of this mousse, so, I guess you simply have to make it yourself to know what I mean. :-) Do try the recipe.

Recipe adapted from Patsy's Cookbook-Classic Italian Recipes

Chocolate Mousse
(Printable Recipe)

Ingredients

1 ¾ Cups Heavy Cream
½ tsp Vanilla Extract
2 Tbsp Confectioners’ Sugar
1 ¼ Cups (10 oz) Semisweet Chocolate Morsels
2 Tbsp Coffee-Flavored Liqueur (such as Kahlua, Tia Maria, Marnier or Cointreau
2 Tbsp Brewed Espresso
1 Tbsp Unsalted Butter, softened at room temperature
1 Tbsp Granulated Sugar
1 Extra-Large Egg

Method

Combine the cream, vanilla, and sugar in a large, deep bowl. Using an electric mixer or a hand beater, whip until soft peaks are formed. Refrigerate and reserve.

In the top of a double boiler, combine the chocolate morsels, coffee-flavored liqueur, espresso, butter, and granulated sugar. Cook over gently simmering hot water, stirring, just until the chocolate has melted and all the ingredients are combined. Remove from the heat.

Whip the egg in the top of a double boiler until foamy and fold into the chocolate mixture. Gently fold the reserved whipped cream into the mixture. Spoon into a serving bowl, or dessert dishes, and refrigerate for 4 hours, or until chilled and set.

Serves 4 to 6

Spicy Lemon Chicken

2010-01-31T00:13:00.000-08:00

This is a delicious Spicy Lemon Chicken recipe. The amount of dried chilies and pepper suggested by the cookbook was too mild for my liking. So, before I marinated the chicken, I had to adjust the level of spiciness to my liking. The result was perfect, not overly spicy and it did not over power the chicken’s lemony taste.

Recipe adapted from Patsy's Cookbook-Classic Italian Recipes

Spicy Lemon Chicken
(Printable Recipe)

Ingredients

1 Chicken (about 3 to 3 ½ lbs), cut into 8 pieces
½ Cup Fresh Lemon Juice (from about 3 lemons)
¼ Cup Olive Oil
1 tsp Crushed Red Pepper Flakes (I used 1 Tbsp)
1 tsp Coarsely Ground Fresh White Pepper (I used 2 tsp)
1 tsp Sea Salt

Method

Rinse the chicken pieces, pat dry, and place in a deep pan.

In a medium bowl, whisk together the lemon juice, olive oil, red pepper flakes, and white pepper. Mix well. Set aside and refrigerate ¼ Cup of the mixture, and pour the remainder over the chicken.

Place the chicken in the refrigerator and marinate for 3 hours, turning pieces every half hour.

Preheat the oven to 400˚F.

Remove the chicken from the marinade, discard the marinade, season the chicken with salt, place in a roasting pan, and roast, turning to brown on all sides. Spoon the reserved ¼ cup of lemon juice mixture over the chicken as it roasts. Test for doneness by piercing with a knife; chicken will be done when juices run clear and dark meat is tender, about an hour.

Pasta E Ceci-Pasta And Chickpea Soup

2010-01-29T21:08:00.000-08:00

I like the combination of this Pasta E Ceci or Pasta And Chickpea soup. A bowl of this soup serves as a complete meal for me. Here, I served it for lunch with some crusty bread.

Recipe adapted from Patsy's Cookbook-Classic Italian Recipes

Pasta E Ceci-Pasta And Chickpea Soup
(Printable Recipe)

Ingredients

1/3 Cup Olive Oil
1 Medium Yellow Onion, diced
2 Stalks Celery, chopped
1 Small Carrot, chopped
2 Cloves Garlic, minced
1 14 oz Can Whole Plum Tomatoes, with juice
6 Cups Vegetable Broth of Water
1 15 oz Can Chickpeas, undrained
½ lb Fusilli or Ziti Pasta, cooked al dente
Sea Salt and Freshly Ground Black Pepper, to taste
¼ Cup Chopped Fresh Flat Leaf Parsley

Method

Heat the oil in a large saucepan or soup pot over medium-high heat and sauté the onion, celery, and carrot, stirring occasionally, for 3 minutes, or until onions are just translucent.

Add the garlic and sauté 1 minute, or until lightly golden.

Coarsely chopped the tomatoes and add with their juice to the saucepan. Add the broth or water and bring it to a boil. Cover, reduce the heat to low, and simmer for 20 minutes.

Add the chickpeas and cooked pasta, stir to combine, and simmer for an additional 3 to 5 minutes, or until all ingredients are heated through. Season the soup with sea salt and pepper. Stir in the parsley and serve hot with thick slices of dense bread.

Portobello Tower

2010-01-28T08:48:00.000-08:00

This is an elegant oven baked Portobello Tower appetizer. The Portobello mushrooms are simply mated with zucchini, eggplants, bell peppers, and a variety of cheese. Prepare the layered vegetables ahead of time and then pop them into the oven just before serving. Easy.

Recipe adapted from Patsy's Cookbook-Classic Italian Recipes

Portobello Tower
(Printable Recipe)

Ingredients

4 Large Portobello Mushrooms
½ Cup Olive Oil, plus more for coating pan
Sea Salt and Freshly Ground Black Pepper, to taste
1 Large Zucchini, sliced ¼ inch thick
2 Small Italian Eggplants
¼ lb Provolone, thinly sliced
1 Roasted Red Bell Pepper, quartered
¼ lb Mozzarella, thinly sliced

Method

Preheat the oven to 450˚F. Clean the mushrooms.

Lightly coat a 13 x 9 x 2-inch baking pan with olive oil. Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender. Sprinkle with salt and pepper and reserve. Don’t turn off the oven or clean the pan.

Heat 1 to 2 Tbsp of olive oil in a large nonstick skillet over medium heat. Add the zucchini slices and sauté, turning once, until lightly browned, about 5 minutes. Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.

Remove the stems from the eggplants; halve each lengthwise, and then cut into ¼ inch crescent slices. Adding more oil if necessary and keeping the skillet hot at all times, add the eggplant and sauté, turning once, until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.

Re-oil the baking dish, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top. Bake the Portobello tower for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through. Allow to rest for 5 minutes, before serving.

Mussels Arreganata-Orreganata

2010-01-27T08:18:00.000-08:00

If clams are not what you had in mind, then try this scrumptious Mussels Arreganata or Orreganata. The mussels are topped with seasoned breadcrumbs and then broiled in the oven. Simply divine!

Recipe adapted from Patsy's Cookbook-Classic Italian Recipes

Mussels Arreganata-Orreganata
(Printable Recipe)

Ingredients

24 Mussels, washed and cleaned
¼ Tsp Freshly Ground Black Pepper
1 Cup Seasoned Bread Crumbs (recipe below)
¼ Cup Olive Oil
2 Lemons, cut into wedges

Method

Preheat the boiler.

Place the mussels in a large saucepan and add cold water to cover. Bring to a boil and cook over high heat for 10 minutes, or until mussels open. Discard those that have not opened.

Transfer the mussels to a colander and rinse under cold water until they are cool enough to handle. Shuck the mussels, discard half the shells, and place the mussel meat in the remaining half shells. Season with pepper.

Spoon the breadcrumbs on the mussels and smooth with the back of a spoon. Arrange the mussels in one layer in a broiler pan, and drizzle lightly with olive oil to moisten.

Broil until the breadcrumbs are lightly browned, about 2 to 3 minutes. Remove and serve hot with lemon wedges.

Note: Seasoned Breadcrumbs – ½ small Italian Stale baguette (about ½ lb), 2 Tbsp Freshly Grated Parmigiano-Reggiano, ¼ cup minced flat-leaf Parsley, pinch of oregano, 1 garlic clove (minced), 3 Tbsp Olive Oil, sea salt and freshly ground black pepper.

Break the bread into large chunks and place in a food processor. Process until reduced to fine crumbs. Transfer the crumbs to a large bowl. Stir in the cheese, parsley, oregano, and garlic. Gradually add the oil, stirring, until thoroughly combined. Season to taste with salt and pepper.

Clams Posillipo

2010-01-26T16:48:00.000-08:00

It’s going be an Italian food fest at seasaltwithfood! I have some real easy and yet delicious recipes that I’ll be sharing throughout this week. All the recipes are adapted from Patsy’s Cookbook. It consists of classic Italian recipes from a New York City landmark restaurant. I will start with Clams Posillipo recipe. It’s clam in light tomato sauce and served as an appetizer.

Recipe adapted from Patsy's Cookbook-Classic Italian Recipes

Clams Posillipo
(Printable Recipe)

Ingredients

32 Littleneck Clams
3 Tbsp Olive Oil
6 Garlic Cloves, halved
1 Small Yellow Onion, chopped (about ¼ cup)
1 28 oz Can Whole Plum Tomatoes, with juice
Sea Salt and Freshly Ground Black Pepper, to taste
1 Tbsp Tomato Paste (optional)
¼ Cup Chopped Fresh Basil
1 Tbsp Chopped Fresh Flat-Leaf Parsley, plus more for garnish

Method

Scrub the clam shells, rinse thoroughly in cold water, and place in a large pot. Add cold water to cover and bring to a boil over high heat. Cook until the shells open, about 5 minutes. Using a slotted spoon, transfer the clams to a large bowl. Discard any clams that have not opened.

Strain the cooking liquid through a chinois or a strainer lined with a coffee filter, and reserve ¾ cup of this liquid as clam broth. Return the clams to the pot, add cold water, and stir to remove any remaining sand. Drain and reserve.

Heat the oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes. With a slotted spoon or tongs, remove and discard the garlic. Add the onions to the saucepan and sauté for 3 to 4 minutes, until soft and translucent. Coarsely chopped the tomatoes and add with their juice to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.

Season to taste with salt and pepper. Stir in the tomato paste (if using) and add the basil and parsley. Simmer uncovered for 5 minutes.

Add the reserved clam broth and clams to the sauce and bring to a boil. Cover, reduce the heat to low, simmer for 8 to 10 minutes, or until the clams are heated through. Spoon the clams and sauce into a large serving bowl, garnish with parsley and serve immediately.

Serves 4

Praline Semifreddo

2010-01-24T13:18:00.000-08:00

The second recipe is Praline Semifreddo adapted from Jamie Oliver’s earliest cookbook, The Naked Chef. Semifreddo (or half cold) class of semi frozen desserts are loved by folks all over the world and it’s certainly one of my all time favorites too. The best part about making Semifreddo is that you do not need an ice-cream maker to make this delicious treat. There is also no cooking involved, besides making the praline, which is not difficult at all. So, do try the recipe and I bet you will like it!

Recipe adapted from The Naked Chef by Jamie Oliver.

Praline Semifreddo
(Printable Recipe)

Ingredients

Paraline
11 oz Peeled Hazelnuts
1 Cup Sugar
¼ Cup Water

Semifreddo
1 Vanilla Bean
¼ Sugar
4 Large Eggs, separated
2 Cups plus 2 Tbsp Heavy Cream
Sea Salt

Method

Paraline: Roast the hazelnuts in the oven at 425˚F until golden (about 4 minutes). Put the sugar and water in a thick-bottomed pan and place on a medium-high heat. The mixture will start to bubble and then turn into a clear syrup. To begin with, it will gradually start to color in parts or from the sides.

Gently and carefully shake the pan, just moving it to mix the patches of color. When it’s golden brown, carefully tip it away from you and gently add the nuts. Turn the heat down to a simmer and gently stir to coat the nuts in caramel. When the caramel is dark golden brown, turn it out on to a clean, lightly oiled tray, or on to a double thickness of wax paper on a surface that won’t burn. It will cool to a flattish solid sheet.

When completely cooled (which takes about 20 minutes), smash it up roughly and pulse it in the food processor until the pieces are still quite chunky. Remove about half the praline, then pulse the rest to a powder, and add both lots of praline to the semifreddo mixture.

Semifreddo: Remove the seeds from the vanilla bean by scoring down the length and scraping the seeds out of each half. Whisk the vanilla seeds and sugar with the egg yolks in a large bowl until pale. In a second bowl whisk the cream until soft peaks form. (Important: Please don’t over whip it.) Then in a third bowl whisk or beat the egg whites with an electric mixer with a pinch of salt until they form very firm peaks.

At this point add the praline, the cream and egg whites, to the egg yolk mixture. Gently fold in. Immediately scoop the contents into your chosen container. Cover with plastic wrap and freeze until you’re ready to eat. To serve, take it out from the freezer, let it thaw slightly in the refrigerator to a “semifreddo” (semi-frozen).

Serves 12