<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-836742136300823653</id><updated>2024-09-19T15:31:57.068-07:00</updated><title type='text'>Cooking Bible</title><subtitle type='html'></subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default?redirect=false'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><link rel='next' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default?start-index=26&amp;max-results=25&amp;redirect=false'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>42</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-1007910799913453904</id><published>2007-10-12T18:10:00.001-07:00</published><updated>2007-10-12T18:13:37.764-07:00</updated><title type='text'>Wild Berry Mojito</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5120622543036436034&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSkbFA8NbVCnJe5XT5PNHIKju82qgV6F_FRzp13Yv5aao-0LK1HlrWsmiRnM-t2PiD7enW2TlVi147kLsQIYB5q5JLvSdLTdZpUAV2xQxSgznFR2luQix7Q9-fNYz_9KO8IS_-2akP5Jx/s400/Wild+Berry+Mojito.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients&lt;br /&gt;&lt;/span&gt;&lt;/strong&gt;8-12 fresh mint leaves&lt;br /&gt;3-4 fresh blackberries&lt;br /&gt;3-4 fresh blueberries&lt;br /&gt;3-4 fresh red raspberries&lt;br /&gt;1/8 cup lime juice&lt;br /&gt;2-4 Equal cafe sticks&lt;br /&gt;1/4 cup soda water&lt;br /&gt;1 mint sprig&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method&lt;br /&gt;&lt;/span&gt;&lt;/strong&gt;Carefully press mint leaves into bottom of the glass with the back of a wooden spoon to release their oils (do not tear leaves). Mix mint, crushed wild berries, lime juice and Equal in a 12 oz, highball glass.&lt;br /&gt;&lt;br /&gt;Fill glass with crushed ice (cubed ice will not work). Stir well until ice is reduced by 1/3 and then top with more crushed ice, stirring until the glass begins to frost on the outside.&lt;br /&gt;Pour in soda water and stir again. Garnish with a sprig of fresh mint.&lt;br /&gt;&lt;br /&gt;Per serving: 34 Cal / 0g Fat / 9g Carbohydrate&lt;br /&gt;&lt;br /&gt;&lt;em&gt;Recipe by Equal&lt;/em&gt;</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/1007910799913453904/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/1007910799913453904' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/1007910799913453904'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/1007910799913453904'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/10/wild-berry-mojito.html' title='Wild Berry Mojito'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSkbFA8NbVCnJe5XT5PNHIKju82qgV6F_FRzp13Yv5aao-0LK1HlrWsmiRnM-t2PiD7enW2TlVi147kLsQIYB5q5JLvSdLTdZpUAV2xQxSgznFR2luQix7Q9-fNYz_9KO8IS_-2akP5Jx/s72-c/Wild+Berry+Mojito.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-7822274587577797843</id><published>2007-10-09T02:50:00.000-07:00</published><updated>2007-10-12T18:08:58.832-07:00</updated><title type='text'>Soon Kueh</title><content type='html'>&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYBMXoliNlTvMCD-3BCf-C-ZV3kGjSjqmzuTTXtWoYx7YgIW6QDMghxRR2z8ONnoLkRUnzxKf7XldJ85bW8UicKyLkKNNU7Ger5TOeZbuY3nxWZ3tpamts0LTNclMC10n756candVarFB/s1600-h/Soon+Kueh.jpg&quot;&gt;&lt;img id=&quot;BLOGGER_PHOTO_ID_5120621993280622130&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYBMXoliNlTvMCD-3BCf-C-ZV3kGjSjqmzuTTXtWoYx7YgIW6QDMghxRR2z8ONnoLkRUnzxKf7XldJ85bW8UicKyLkKNNU7Ger5TOeZbuY3nxWZ3tpamts0LTNclMC10n756candVarFB/s400/Soon+Kueh.jpg&quot; border=&quot;0&quot; /&gt;&lt;/a&gt; &lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;/span&gt;&lt;/strong&gt; &lt;/div&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Filling:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;4 clove of garlic (chopped)&lt;br /&gt;4 shallots (chopped)&lt;br /&gt;50g dried prawns (soaked and diced)&lt;br /&gt;4 mushrooms (soaked and shredded)&lt;br /&gt;500g yambean (peeled and shredded)&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Seasoning:&lt;/span&gt;&lt;/strong&gt; (mixed)&lt;br /&gt;½ tsp black soya sauce&lt;br /&gt;1 tbsp oyster sauce&lt;br /&gt;½ chicken stock&lt;br /&gt;½ tsp pepper&lt;br /&gt;250g (1 cup) water&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;Skin:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients A:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;200g water&lt;br /&gt;½ tsp salt&lt;br /&gt;2 tbsp fried shallots &amp;amp; garlic oil&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients B:&lt;/span&gt;&lt;/strong&gt; (sieved together)&lt;br /&gt;100g rice flour&lt;br /&gt;75g tapioca flour&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#006600;&quot;&gt;* ½ cup fried shallots &amp;amp; garlic oil *&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;Method&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Filling:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;1. Heat up oil, sauté chopped garlic, shallot and dried prawns till golden brown (use medium heat)&lt;br /&gt;2. Add in mushrooms and stir-fry till fragrant&lt;br /&gt;3. Add shredded yambean, fry and mixed well&lt;br /&gt;4. Add in mixed seasoning, mixed well, covered and simmer overlow fire till water is fully absorbed and yambean is tender&lt;br /&gt;5. Dish and cool&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Skin:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;1. Put Ingredients B into mixing bowl&lt;br /&gt;2. Bring Ingredients A to a boil.&lt;br /&gt;3. Pour A into B and mix quickly. Cover and stand for 10 mins&lt;br /&gt;4. Turn mixture out from mixing bowl, knead into a soft and pliable dough. Divide into 10 equal portions&lt;br /&gt;5. Roll skin into thin sheet and cut into rounds. Wrap up filling and seal the side to form a semi-circle&lt;br /&gt;6. Place on greased tray and steam for 15 mins over high fire. Remove and brush with fried shallots &amp;amp; garlic oil&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/7822274587577797843/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/7822274587577797843' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/7822274587577797843'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/7822274587577797843'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/10/soon-kueh.html' title='Soon Kueh'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYBMXoliNlTvMCD-3BCf-C-ZV3kGjSjqmzuTTXtWoYx7YgIW6QDMghxRR2z8ONnoLkRUnzxKf7XldJ85bW8UicKyLkKNNU7Ger5TOeZbuY3nxWZ3tpamts0LTNclMC10n756candVarFB/s72-c/Soon+Kueh.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-2838832835153188252</id><published>2007-10-02T22:44:00.001-07:00</published><updated>2007-10-02T22:44:57.155-07:00</updated><title type='text'>Swiss Roll</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5109288031133654674&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeXMl_jikcoUJGk15FrliV5DyZLQosP4n_fz4Nhw4yRrjlI8CX5A4njYY__EGZh-p2cb5QtnpOr4nLbAWwuK8kNsYPlNymAdLaJv0BJ-9iYVTA0_EtVXeq9iZrCYOpsf2JWlFR0jzv_mU/s400/Swiss+Roll.jpg&quot; border=&quot;0&quot; /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients A:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;3 eggs (180-200g)&lt;br /&gt;95g sugar&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients B: &lt;/span&gt;&lt;/strong&gt;(sifted)&lt;br /&gt;75g cake flour&lt;br /&gt;¼ tsp. salt&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients C:&lt;/span&gt;&lt;/strong&gt; (mix well)&lt;br /&gt;50g milk&lt;br /&gt;65g melted butter&lt;br /&gt;¼ tsp vanilla oil&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;1. Put eggs into mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk mixture till very light and fluffy(about 10 mins) Continue to use low speed to beat for 1-2mins&lt;br /&gt;2. Fold in flour lightly using a hand whisk in one direction&lt;br /&gt;3. Lightly mix in Ingredients C in one direction. Do not over-mix&lt;br /&gt;4. Pour into a lined and greased baking tray (26cm x 26 cm)&lt;br /&gt;5. Bake in a pre-heated oven at 210ºC for 10 mins until golden brown. Remove from oven&lt;br /&gt;6. Invert cake onto a clean sheet of grease-proof paper (30cm x 30cm) and remove lining paper from the cake&lt;br /&gt;7. Spread cake with jam or butter cream / cheese cream&lt;br /&gt;8. From one end, start to roll up using your hands, use paper to complete the rolling up by pulling it&lt;br /&gt;9. Wrap up the cake with the paper and leave it to cool before cutting into slices</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/2838832835153188252/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/2838832835153188252' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/2838832835153188252'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/2838832835153188252'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/10/swiss-roll.html' title='Swiss Roll'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeXMl_jikcoUJGk15FrliV5DyZLQosP4n_fz4Nhw4yRrjlI8CX5A4njYY__EGZh-p2cb5QtnpOr4nLbAWwuK8kNsYPlNymAdLaJv0BJ-9iYVTA0_EtVXeq9iZrCYOpsf2JWlFR0jzv_mU/s72-c/Swiss+Roll.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-5602982675614009066</id><published>2007-09-29T04:27:00.000-07:00</published><updated>2007-09-29T04:32:43.871-07:00</updated><title type='text'>Yakitori - Japanese grilled chicken</title><content type='html'>&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Japanese-style Grilled Chicken&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;&lt;br /&gt;&lt;img id=&quot;BLOGGER_PHOTO_ID_5115586543558020514&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://3.bp.blogspot.com/_FYG7YeHNF4o/Rv4225qLTaI/AAAAAAAAA1Y/ilQ2R9aanwA/s400/Yakitori+-+Japanese+grilled+chicken.gif&quot; border=&quot;0&quot; /&gt;Yakitori is usually skewered like a kabob. Yakitori is a great appetizer which goes good with beer and sake.&lt;br /&gt;&lt;br /&gt;A common vegetable to grill with chicken is negi. Yakitori skewered with negi is called negima and is a popular kind of yakitori in Japan. Also, there are mainly two kinds of flavor: tare and shio. Tare indicates basting sauce, such as teriyaki sauce. Shio means salt in Japanese.&lt;br /&gt;&lt;br /&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Making Yakitori (tare flavor)&lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;div&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients:&lt;/span&gt;&lt;/strong&gt; (make 2 servings)&lt;br /&gt;2 chicken breasts&lt;br /&gt;1 medium negi&lt;br /&gt;1 tbsp sugar&lt;br /&gt;2 tbsp sake&lt;br /&gt;3 tbsp mirin&lt;br /&gt;3 tbsp soy sauce&lt;/div&gt;&lt;div&gt;&lt;br /&gt;&lt;strong&gt;&lt;em&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*Bamboo skewers (soaked in water to prevent burning) &lt;/span&gt;&lt;/em&gt;&lt;/strong&gt;&lt;/div&gt;&lt;div&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;How to Cook:&lt;br /&gt;&lt;/span&gt;&lt;/strong&gt;1. Cut chicken breasts into bite-sized pieces.&lt;br /&gt;2. Cut negi into 1 inch lengths.&lt;/div&gt;&lt;div&gt;3. Skewer the chicken and negi in alternating order.&lt;br /&gt;4. Mix sugar, sake, mirin, and soy sauce in a bowl.&lt;br /&gt;5. Grill the skewered chicken over hot coals, basting with teriyaki sauce until the chicken is cooked. &lt;/div&gt;&lt;div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/5602982675614009066/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/5602982675614009066' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/5602982675614009066'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/5602982675614009066'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/09/yakitori-japanese-grilled-chicken.html' title='Yakitori - Japanese grilled chicken'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/_FYG7YeHNF4o/Rv4225qLTaI/AAAAAAAAA1Y/ilQ2R9aanwA/s72-c/Yakitori+-+Japanese+grilled+chicken.gif" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-6737093835291758625</id><published>2007-09-26T00:19:00.000-07:00</published><updated>2007-09-29T04:16:51.584-07:00</updated><title type='text'>Snowskin Moon Cake</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5115583429706730898&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCABe4BYXJsJKoiAczSNP50K1tpxYUFxZmwLxhqTqNnmW5cfbQagM-pDOhtmeycnJULM2RY53uQLWahxvwUQYNX9LE_p6uJim14u7awhY4rnR-gHvNPGOszNvmpcKDPy1dFBhk7_MoK3B/s400/Snowskin+MoonCake.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients A:&lt;/span&gt;&lt;/strong&gt; (sifted)&lt;br /&gt;Fried glutinous rice flour : 95g&lt;br /&gt;Icing sugar : 140g&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients B:&lt;/span&gt;&lt;/strong&gt; (Combined)&lt;br /&gt;Ice water : 155g&lt;br /&gt;Vanilla oil : ¼ tsp&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients C:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;Shortening : 15g&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients D:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;Lotus paste : 800g (100g each, vary in size of mould)&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;1) Mix Ingredients A and Ingredients B to form dough&lt;br /&gt;2) Rub in shortening till get a smooth dough&lt;br /&gt;3) Sprinkle some fried glutinous rice flour on working table, flatten 50g of dough&lt;br /&gt;4) Wrap lotus paste with dough, roll into a ball&lt;br /&gt;5) Lightly flour the mould&lt;br /&gt;6) Place mooncake in mould , flatten, dislodge the mooncake&lt;br /&gt;7) Place in fridge* Yield : big 8 pieces /small 20 pieces&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/6737093835291758625/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/6737093835291758625' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/6737093835291758625'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/6737093835291758625'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/09/snowskin-moon-cake.html' title='Snowskin Moon Cake'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCABe4BYXJsJKoiAczSNP50K1tpxYUFxZmwLxhqTqNnmW5cfbQagM-pDOhtmeycnJULM2RY53uQLWahxvwUQYNX9LE_p6uJim14u7awhY4rnR-gHvNPGOszNvmpcKDPy1dFBhk7_MoK3B/s72-c/Snowskin+MoonCake.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-8480204629288093217</id><published>2007-09-25T18:56:00.000-07:00</published><updated>2007-09-26T19:39:41.275-07:00</updated><title type='text'>Kuih Baulu</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5114707999407688898&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLgUURq1qoAI9cy2PHbBOwEbpPj66YzQEasxEmkkZyQmjYMr2DAoTRS3EeH23X_wOr2gllC8NX4P6uIsnUC_5cYe-mKtMYgmZ7ipgLvEFZ10MAq71HTICXV5wbYFx5TaV7_XlVsyWtBP2/s400/Kuih+Baulu.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients A:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;350g egg&lt;br /&gt;300g sugar&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients B:&lt;/span&gt;&lt;/strong&gt; (sifted)&lt;br /&gt;280g cake flour&lt;br /&gt;40g rice flour&lt;br /&gt;5g double action baking powder&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients C:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;½ tsp Vanilla oil&lt;br /&gt;100g melted butter&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;1. put eggs into a mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk mixure until very light and fluffy (about 20mins)&lt;br /&gt;2. Fold flour slowly into egg mixure in one direction. Add in vanilla oil and melted butter&lt;br /&gt;3. Pour into greased trays&lt;br /&gt;4. Bake in a pre-heated oven at 200ºC 10/15mins till golden brown&lt;br /&gt;5. Remove kuih baulu from tray&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/8480204629288093217/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/8480204629288093217' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/8480204629288093217'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/8480204629288093217'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/09/kuih-baulu.html' title='Kuih Baulu'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLgUURq1qoAI9cy2PHbBOwEbpPj66YzQEasxEmkkZyQmjYMr2DAoTRS3EeH23X_wOr2gllC8NX4P6uIsnUC_5cYe-mKtMYgmZ7ipgLvEFZ10MAq71HTICXV5wbYFx5TaV7_XlVsyWtBP2/s72-c/Kuih+Baulu.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-2306689931558572447</id><published>2007-09-17T15:44:00.000-07:00</published><updated>2007-10-07T19:51:40.607-07:00</updated><title type='text'>Durian Ice-cream</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5111733193286465970&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://1.bp.blogspot.com/_FYG7YeHNF4o/RvCGQZRpubI/AAAAAAAAAx0/z2maDGL_hn0/s400/Durian+Ice-cream.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredient A:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;300g durian flesh (blend to a paste using a blender)&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredient B:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;300g whipping cream&lt;br /&gt;150g evaporated milk&lt;br /&gt;¼ tsp durian essence&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredient C: &lt;/span&gt;&lt;/strong&gt;(Sieved)&lt;br /&gt;30g coffee creamer&lt;br /&gt;50g icing sugar&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method:&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;1. Place ingredient B and C in mixing bowl, blend evenly at low speed with ball shape whisker. Change to high speed and continue to whisk till creamy&lt;br /&gt;2. Add blended durian flesh (ingredient A) and mixed till well- combined&lt;br /&gt;3. Pour mixture into container and freeze in the freezer&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/2306689931558572447/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/2306689931558572447' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/2306689931558572447'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/2306689931558572447'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/09/duran-ice-cream.html' title='Durian Ice-cream'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/_FYG7YeHNF4o/RvCGQZRpubI/AAAAAAAAAx0/z2maDGL_hn0/s72-c/Durian+Ice-cream.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-4987260300899767426</id><published>2007-09-11T01:56:00.001-07:00</published><updated>2007-09-11T01:58:00.323-07:00</updated><title type='text'>Steam Milk Egg</title><content type='html'>&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 8 eggs&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 3 rice bowls of fresh milk&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 175g rock sugar&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; some ginger juice&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Method&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;1. Boil rock sugar with 2 rice bowls of water till it melts.&lt;br /&gt;2. Break eggs &amp; beat it, then strain.&lt;br /&gt;3. Mix eggs, fresh milk, rock sugar &amp;amp; ginger juice evenly. Then steam for 15 minutes.</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/4987260300899767426/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/4987260300899767426' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/4987260300899767426'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/4987260300899767426'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/09/steam-milk-egg.html' title='Steam Milk Egg'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-5663702598922698983</id><published>2007-09-06T19:54:00.000-07:00</published><updated>2007-09-06T19:55:52.542-07:00</updated><title type='text'>Double Boild Papaya &amp; White Fungus</title><content type='html'>&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;&lt;/strong&gt;&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;* 500g Papaya&lt;br /&gt;* 25g Almonds&lt;br /&gt;* 50g White Fungus&lt;br /&gt;* 180g Rock Sugar&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Method&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;1. Peel off skin of papaya &amp; cut into cubes.&lt;br /&gt;2. Soak the white fungus &amp;amp; almonds in hot water.&lt;br /&gt;3. Place all the ingredients into serving bowl with 6 rice bowls of hot water &amp;amp; stew for 2 hours.</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/5663702598922698983/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/5663702598922698983' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/5663702598922698983'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/5663702598922698983'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/09/double-boild-papaya-white-fungus.html' title='Double Boild Papaya &amp; White Fungus'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-4654760102253446889</id><published>2007-09-05T20:26:00.001-07:00</published><updated>2007-09-05T20:28:04.634-07:00</updated><title type='text'>Baby Cuttlefish And Fresh Mushrooms</title><content type='html'>&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients &lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Ginger shreds&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 250g baby cuttlefish&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 150g assorted fresh mushrooms (Hon-shimeji mushroom, maitake mushroom and fresh black mushrooms)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Seasoning&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#006600;&quot;&gt;* &lt;/span&gt;300g stock&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 40g Shaoxing wine&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 5g salt&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 5g chicken stock powder&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 5g sugar&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Ground white pepper&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Sesame oil&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Method&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Rinse baby cuttlefish and blanch them briefly in boiling water. Drain&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Heat a little oil in wok. Stir-fry ginger shreds until fragrant.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Add fresh mushrooms and stir-fry until fragrant.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Pour in all seasoning and baby cuttlefish.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Cook until done.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Serve</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/4654760102253446889/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/4654760102253446889' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/4654760102253446889'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/4654760102253446889'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/09/baby-cuttlefish-and-fresh-mushrooms.html' title='Baby Cuttlefish And Fresh Mushrooms'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-8605486232008544451</id><published>2007-09-04T06:14:00.000-07:00</published><updated>2007-09-04T06:30:57.610-07:00</updated><title type='text'>Homemade Mayonnaise</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5106340887707556738&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOd7mOOjxHxCu0eNRUJnYTk6zjRqpuxmCkL8d997nYT-8g4ozv4iGGkijNSfhyphenhyphenRGl1MZqzX9tDCUn56pA86jGAKdkoofeIq1_sIXU8jbv2xJb1oMjFooMuw5PF_-ofGBkz9iGfmuBzDUmf/s400/Homemade+Mayonnaise.jpg&quot; border=&quot;0&quot; /&gt; &lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredents :&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;Potatoes : 2 piece&lt;br /&gt;Cooked egg yolk : 2 piece&lt;br /&gt;Milk : 100g&lt;br /&gt;Corn oil : 100g&lt;br /&gt;Lemon juice : 50g&lt;br /&gt;Sugar : 2tbsp&lt;br /&gt;Salt : ¼ tsp&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method：&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;1) Wash potatoes, cooked in skin. Remove skin when it’s cooked, cut into small piece&lt;br /&gt;2) Hard boiled egg, remove shell, use only egg yolk&lt;br /&gt;3) Put all ingredients into blender, blend well&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/8605486232008544451/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/8605486232008544451' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/8605486232008544451'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/8605486232008544451'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/09/homemade-mayonnaise.html' title='Homemade Mayonnaise'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOd7mOOjxHxCu0eNRUJnYTk6zjRqpuxmCkL8d997nYT-8g4ozv4iGGkijNSfhyphenhyphenRGl1MZqzX9tDCUn56pA86jGAKdkoofeIq1_sIXU8jbv2xJb1oMjFooMuw5PF_-ofGBkz9iGfmuBzDUmf/s72-c/Homemade+Mayonnaise.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-1934305109305404779</id><published>2007-09-04T01:25:00.000-07:00</published><updated>2007-09-04T06:20:21.654-07:00</updated><title type='text'>Fruity Cakes</title><content type='html'>&lt;strong&gt;&lt;/strong&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients A&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 250g butter&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 180g sugar&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients B&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 3 eggs&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 1 egg yoke&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients C&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 50g ground almond&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 230g plain flour&lt;br /&gt;* 1/2 tsp baking powder&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients D&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 60g milk&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 1 tbsp instant coffee&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients E&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 150g pine nuts (toasted)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Method&lt;/strong&gt; &lt;/span&gt;&lt;br /&gt;Cream Ingredients A until light and fluffy.&lt;br /&gt;Add Ingredients B slowly and cream until smooth and light.&lt;br /&gt;Add Ingredients C and Ingredients D gradually and alternately.&lt;br /&gt;Mix until well blended.&lt;br /&gt;Stir in Ingredients E and mix until well combined.&lt;br /&gt;Pour it into a loaf tin. Sprinkle some pine nuts on top.&lt;br /&gt;Bank at 180 C for 50 minutes.</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/1934305109305404779/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/1934305109305404779' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/1934305109305404779'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/1934305109305404779'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/09/fruity-cakes.html' title='Fruity Cakes'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-436926631124115281</id><published>2007-09-04T01:23:00.000-07:00</published><updated>2007-09-04T06:21:21.348-07:00</updated><title type='text'>Pork Trotters in Sweet Vinegar with Dried Fish Maw and Eggs</title><content type='html'>&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;&lt;/strong&gt;&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 100g dried fish maw&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 600g ginger&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 1kg pork trotters&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 1 litre sweet vinegar&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 6 eggs&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Method&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;br /&gt;Soak the dried fish maw in boiling water. Cover the lid.&lt;br /&gt;Leave it until completely soft. Cut into pieces.&lt;br /&gt;Poach the eggs in boiling water until hard-boiled. Shell them and set aside.&lt;br /&gt;Cut the pork trotters into pieces. Rinse and scald them.&lt;br /&gt;Peel the ginger. Crush with the flat of a knife. Heat some oil and stir-fry the ginger briefly.&lt;br /&gt;Put all ingredients into a clay pot.&lt;br /&gt;Simmer over low heat until the pork trotters are tender.&lt;br /&gt;Serve.</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/436926631124115281/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/436926631124115281' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/436926631124115281'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/436926631124115281'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/09/pork-trotters-in-sweet-vinegar-with.html' title='Pork Trotters in Sweet Vinegar with Dried Fish Maw and Eggs'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-2234911582446735427</id><published>2007-09-02T21:27:00.000-07:00</published><updated>2007-09-04T06:19:12.192-07:00</updated><title type='text'>Deep-Fried Bean Curd Balls</title><content type='html'>&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 2 pieces firm bean curd&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 2 stalks spring onion&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 1 egg&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 4 dried mushrooms&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 100g minced pork&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 4 tbsp cornflour&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Seasoning&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 1 tsp salt&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 1/4 tsp pepper&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; 1/4 tsp sesame oil&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Method&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Soak mushrooms until soft, trim off stems and chop mushrooms finely.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Rinse spring onion and chop finely.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Beat egg in bowl, then combine with mushrooms, spring onion, egg, pork, seasoning and cornflour, stirring to mix well.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Mash bean curd and combine with pork mixture.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Shape into balls.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Heat 2 cups oil in wok until hot.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Put in bean curd balls and deep-fry until golden brown.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Remove and drain.&lt;br /&gt;&lt;span style=&quot;color:#006600;&quot;&gt;*&lt;/span&gt; Serve immediately.</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/2234911582446735427/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/2234911582446735427' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/2234911582446735427'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/2234911582446735427'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/09/deep-fried-bean-curd-balls.html' title='Deep-Fried Bean Curd Balls'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-3561404843442792100</id><published>2007-08-30T16:33:00.000-07:00</published><updated>2007-08-30T16:36:03.731-07:00</updated><title type='text'>ZESPRI GOLD Kiwifruit gelato</title><content type='html'>&lt;strong&gt;&lt;/strong&gt;&lt;br /&gt;&lt;img id=&quot;BLOGGER_PHOTO_ID_5092829307286315282&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://4.bp.blogspot.com/_FYG7YeHNF4o/Rq1dRaJ_4RI/AAAAAAAAAMU/82juU2e0kVo/s320/kiwigolddessert2.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;1 ZESPRI GOLD Kiwifruit, peeled and sliced&lt;br /&gt;1/4 - 1/2 cup sugar, to taste&lt;br /&gt;1 teaspoon vanilla essence (extract)&lt;br /&gt;3/4 cup milk&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method&lt;br /&gt;&lt;/span&gt;&lt;/strong&gt;Place the ZESPRI GOLD Kiwifruit and sugar into a food processor and blend, until smooth.&lt;br /&gt;Add the essence and the milk and continue pulsing until well mixed.&lt;br /&gt;Freeze in an electric ice-cream maker according to the manufacturer&#39;s instructions. Alternatively, freeze in a bowl until almost solid. Beat well with an electric beater then freeze until solid.&lt;br /&gt;&lt;br /&gt;Store in a covered container in the deep freeze.&lt;br /&gt;&lt;br /&gt;Serves 4-6.&lt;br /&gt;&lt;br /&gt;This recipe was provided by Zespri International.</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/3561404843442792100/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/3561404843442792100' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/3561404843442792100'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/3561404843442792100'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/08/zespri-gold-kiwifruit-gelato.html' title='ZESPRI GOLD Kiwifruit gelato'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/_FYG7YeHNF4o/Rq1dRaJ_4RI/AAAAAAAAAMU/82juU2e0kVo/s72-c/kiwigolddessert2.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-3992879026562451091</id><published>2007-08-29T20:50:00.000-07:00</published><updated>2007-08-29T20:51:04.031-07:00</updated><title type='text'>Probably the best chocolaterie in France</title><content type='html'>&lt;a href=&quot;http://3.bp.blogspot.com/_FYG7YeHNF4o/Rq1gtKJ_4SI/AAAAAAAAAMc/r-KU8XVRuaU/s1600-h/Best+chocholate+France.jpg&quot;&gt;&lt;img id=&quot;BLOGGER_PHOTO_ID_5092833082562568482&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://3.bp.blogspot.com/_FYG7YeHNF4o/Rq1gtKJ_4SI/AAAAAAAAAMc/r-KU8XVRuaU/s320/Best+chocholate+France.jpg&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;Bernachon in Lyon, France, is culinary icon in the world of pastry arts and chocolate making. It is also a third-generation family business, first started by Maurice Bernachon.&lt;br /&gt;&lt;br /&gt;Bernachon imports, roasts and process its own cocoa beans for chocolate making. It sources for the best beans from around the world, choosing a variety of beans with unique characteristics which allow the chocolate master to design his masterpieces with unlimited creativity and maximum flexibility. Traditional recipes and methods of processing are aided by modern technology.&lt;br /&gt;&lt;br /&gt;The processed beans go through the two most important steps of chocolate making - conching and tempering. Conching is a traditional process used to convert chocolate from its initial raw form (which is doughy or powdery) into smooth couvertures with cocoa butter. It requires patience and skill to understand the different amounts of time required for conching each different batch of raw chocolate - it can be anywhere from a few hours to a week, depending on the desired quality of the finished product. It takes experience to bring out the best of the cocoa beans - under-conching will result in a coarser, grainy chocolate while over-conching results in plain or gummy-textured chocolate.&lt;br /&gt;&lt;br /&gt;&lt;img id=&quot;BLOGGER_PHOTO_ID_5092835101197197682&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://1.bp.blogspot.com/_FYG7YeHNF4o/Rq1iiqJ_4XI/AAAAAAAAANE/SimAzpwi628/s320/Best+chocholate+France.2jpg.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;After the conching process, the chocolate is ready to be tempered. Artisan chocolatiers like Bernachon will temper each piece of chocolate with their respective signature flavours and profiles. All their chocolates are handcrafted pieces and are produced daily for freshness. Unlike commercial chocolates which use emulsifiers and stabilizers, Bernachon chocolates should be consumed within a month even when stored in right conditions. The sales staff explained that this is to encourage their customers to appreciate the freshness and full flavour of the chocolates and their fillings.&lt;br /&gt;&lt;br /&gt;The wide variety of chocolates on display was a feast for the eyes. From simple nuts and couverture bars to regular truffles and the more sophisticated ones speckled with gold leaves and exotic spice flavours like chili and lemon grass, each delicate piece is elegance incarnate. The chocolates are sold by batch weight in different box sizes, and the helpful staff offered us little sampling pieces when they saw that we were unable to make up our mind. We thought that it was really a nice gesture.&lt;br /&gt;&lt;br /&gt;&lt;img id=&quot;BLOGGER_PHOTO_ID_5092835951600722306&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://3.bp.blogspot.com/_FYG7YeHNF4o/Rq1jUKJ_4YI/AAAAAAAAANM/VkagHNp63Xw/s320/Best+chocholate+France.3.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;The other strength of this institution is the Patisserie arm of Bernachon. The cakes, both large and small, are beautifully decorated with carved chocolate pieces, fresh fruits and sugar work. It was also a visual feast. The neat rows of mini pastries arranged by flavour and type sent our sweet cravings to a high.&lt;br /&gt;&lt;br /&gt;There were rows of fruit tarts, choux pastry favourites such as hazelnut eclairs and Paris Brests, flavoured mousse based slices, Madeleines, sumptuous-looking white and dark chocolate slices... the list can go on forever. Some of these pieces are crowned with visually stunning decorations.&lt;br /&gt;Besides pastries, there was also a colourful selection of macaroons, some with interesting flavours like cola, pineapples, Oreo cookies etc. There were also fruit glaces and sugar-coated fruit gummies on display.&lt;br /&gt;&lt;a class=&quot;bodytext_link_blue&quot; href=&quot;http://multimedia.asiaone.com/Multimedia/Photo%2BGallery/Story/A1Gallery20070726-457.html&quot; target=&quot;_blank&quot;&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;&lt;img id=&quot;BLOGGER_PHOTO_ID_5092834598686024018&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://4.bp.blogspot.com/_FYG7YeHNF4o/Rq1iFaJ_4VI/AAAAAAAAAM0/j392ga_mka8/s320/Best+chocholate+France.4jpg.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;Beyond sweets, Bernachon also offers savoury items like quiches. The selection of croissants, chocolate bread (Pain au Chocolate) and raisin bread (Pain au Raisins) were also very tempting.&lt;br /&gt;While I had been happily snapping pictures of all these lovely items, my wife had assembled a box of flavoured chocolates as well as a bag of regular ones. We also picked a selection of mini French pastries which kept their freshness well, given the favourable winter weather which was like a big open air refrigerator at 2 deg C. Yet, it took us only two days to finish them all, with every bite a satisfying one.&lt;br /&gt;&lt;br /&gt;&lt;img id=&quot;BLOGGER_PHOTO_ID_5092834701765239138&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://4.bp.blogspot.com/_FYG7YeHNF4o/Rq1iLaJ_4WI/AAAAAAAAAM8/P-t3jIyPMWU/s320/Best+chocholate+France.5jpg.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;Bernachon Patisserie et Chocolatier42, cours Franklin-Roosevelt-69006Lyon, FRANCE&lt;br /&gt;&lt;br /&gt;Tel: (0033) 04 78 52 23 65</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/3992879026562451091/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/3992879026562451091' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/3992879026562451091'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/3992879026562451091'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/08/probably-best-chocolaterie-in-france.html' title='Probably the best chocolaterie in France'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/_FYG7YeHNF4o/Rq1gtKJ_4SI/AAAAAAAAAMc/r-KU8XVRuaU/s72-c/Best+chocholate+France.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-6698564115586644113</id><published>2007-08-28T15:54:00.000-07:00</published><updated>2007-08-28T15:55:19.876-07:00</updated><title type='text'>Avocado with ZESPRI GOLD kiwifruit salsa</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5093216481408180722&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://3.bp.blogspot.com/_FYG7YeHNF4o/Rq69Z6J_4fI/AAAAAAAAAOE/9txLBKRUBUM/s320/kiwigoldsnacks1.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients&lt;/span&gt;&lt;br /&gt;&lt;/strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 1 tablespoon runny honey&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; juice of 1 lime&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 2 fresh hot red chillies, halved, deseeded and very finely chopped&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 2 tablespoons shredded lemon or lime basil, or use mint&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 6 ZESPRI GOLD Kiwifruit, peeled and finely chopped&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 3 Avocados&lt;/div&gt;&lt;div&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method&lt;br /&gt;&lt;/span&gt;&lt;/strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; Mix the honey, lime juice, chillies and chosen herb in a bowl and add the ZESPRI GOLD Kiwifruit.&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; Marinate for 30 minutes before serving.&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; Spoon into the centre of halved avocados or use as a dressing on an avocado and chicken salad.&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; Serves 6.&lt;br /&gt;This recipe was provided by Zespri International.&lt;br /&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/6698564115586644113/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/6698564115586644113' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/6698564115586644113'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/6698564115586644113'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/08/avocado-with-zespri-gold-kiwifruit.html' title='Avocado with ZESPRI GOLD kiwifruit salsa'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/_FYG7YeHNF4o/Rq69Z6J_4fI/AAAAAAAAAOE/9txLBKRUBUM/s72-c/kiwigoldsnacks1.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-175123912023951206</id><published>2007-08-28T15:50:00.000-07:00</published><updated>2007-08-28T15:51:02.815-07:00</updated><title type='text'>Swedish meatballs</title><content type='html'>&lt;a href=&quot;http://1.bp.blogspot.com/_FYG7YeHNF4o/Rq6-iaJ_4gI/AAAAAAAAAOM/_WldJo3EGDc/s1600-h/swedish+meatball.jpg&quot;&gt;&lt;img id=&quot;BLOGGER_PHOTO_ID_5093217726948696578&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://1.bp.blogspot.com/_FYG7YeHNF4o/Rq6-iaJ_4gI/AAAAAAAAAOM/_WldJo3EGDc/s320/swedish+meatball.jpg&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;&lt;br /&gt;THIS recipe makes about 35 meatballs, and is taken from Ikea&#39;s Real Swedish Food Book, available for sale at Ikea store&#39;s Food Market at $17.Buy the meatball cream sauce and lingonberry jam from Ikea&#39;s Food Market at $2per 40g and $5 per 400g respectively. You can buy frozen meatballs there at$17.50 per kg.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;* &lt;/span&gt;250g minced beef&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 250g minced pork&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 1 egg2 to 3 deci-litre cream and water (or milk and water)&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 21/2 Tbs onions, finely chopped&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;* &lt;/span&gt;1/2 deci-litre unsweetened rusk flour&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 2 cold, boiled potatoes (about 60g each)&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt; 4 to 5 Tbs butter, margarine or oil&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;* &lt;/span&gt;Salt and pepper to taste&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Method&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;1. Mash the potatoes and moisten the rusk flour with a little water in separate containers.&lt;br /&gt;2. Heat the onions till golden with a few tablespoons of lightly browned butter.&lt;br /&gt;3. Mix and knead all the ingredients into a smooth paste.&lt;br /&gt;4. Shape the paste into balls roughly the size of 50-cent coins. Pan-fry the meatballs slowly in plenty of butter till they turn a nice brown colour.</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/175123912023951206/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/175123912023951206' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/175123912023951206'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/175123912023951206'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/08/swedish-meatballs.html' title='Swedish meatballs'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/_FYG7YeHNF4o/Rq6-iaJ_4gI/AAAAAAAAAOM/_WldJo3EGDc/s72-c/swedish+meatball.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-3726269058079856211</id><published>2007-08-28T15:48:00.000-07:00</published><updated>2007-08-28T15:51:30.712-07:00</updated><title type='text'>Easy Allergy-friendly Dish  - Pork Stew</title><content type='html'>Try this effortless recipe perfect for the entire family.&lt;br /&gt;&lt;br /&gt;&lt;div&gt;&lt;a href=&quot;http://3.bp.blogspot.com/_FYG7YeHNF4o/RsKyWD5undI/AAAAAAAAAVU/R5SR7hIK_GY/s1600-h/allergy.jpg&quot;&gt;&lt;img id=&quot;BLOGGER_PHOTO_ID_5098833820211125714&quot; style=&quot;FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand&quot; alt=&quot;&quot; src=&quot;http://3.bp.blogspot.com/_FYG7YeHNF4o/RsKyWD5undI/AAAAAAAAAVU/R5SR7hIK_GY/s400/allergy.jpg&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients&lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt;&lt;/strong&gt; 6 cups water&lt;/div&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt;&lt;/strong&gt; 1¼ cups diced carrots (or other veg)&lt;/div&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt;&lt;/strong&gt; 1 cup mixed veg (or other veg)&lt;/div&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt;&lt;/strong&gt; 4 cups potatoes, peeled and chopped (about 5 to 6 medium potatoes)&lt;/div&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt;&lt;/strong&gt; 2 cups pork, chopped into about 2.5cm cubes (about 600 to 700g)&lt;/div&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt;&lt;/strong&gt; 1¼ to 1½ tsps salt&lt;br /&gt;&lt;br /&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;/span&gt;&lt;/strong&gt; &lt;/div&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Methods&lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;div&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;* &lt;/span&gt;Place the water, veg and meat in a small crockpot and stir.&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt;&lt;/strong&gt; Cook on high for about 3½ to 4½ hours, or on low for about 7 to 8 hours.&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;*&lt;/span&gt;&lt;/strong&gt; Add salt to taste before serving. &lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/3726269058079856211/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/3726269058079856211' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/3726269058079856211'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/3726269058079856211'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/08/easy-allergy-friendly-dish-pork-stew.html' title='Easy Allergy-friendly Dish  - Pork Stew'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/_FYG7YeHNF4o/RsKyWD5undI/AAAAAAAAAVU/R5SR7hIK_GY/s72-c/allergy.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-2794469357054328085</id><published>2007-08-28T15:45:00.000-07:00</published><updated>2007-08-28T15:46:58.564-07:00</updated><title type='text'>Chocolate Almond cookies</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5099208849699410578&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://1.bp.blogspot.com/_FYG7YeHNF4o/RsQHbpnckpI/AAAAAAAAAWE/dCbuC6CJDk8/s400/Chocolate+Almond+cookies.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;&lt;div&gt;&lt;/div&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients A:&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;Butter : 250g&lt;br /&gt;Icing sugar : 100g&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients B:&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;Plain flour : 250g&lt;br /&gt;Corn flour : 60g&lt;br /&gt;Cocoa powder : 25g&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients C:&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;Sliced almond : 125g&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method :&lt;br /&gt;&lt;/span&gt;&lt;/strong&gt;1) Mix well Ingredients A&lt;br /&gt;2) Add in Ingredients B, mix well to form dough&lt;br /&gt;3) Add in Ingredients C, mix well&lt;br /&gt;4) Place dough on plastic sheet, roll into spiral or square shape&lt;br /&gt;5) Leave in the fridge to form a hard dough&lt;br /&gt;6) Slice into thin slice, place onto baking tray&lt;br /&gt;7) Bake in a pre-heated oven at 180ºC for 20 – 25 min</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/2794469357054328085/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/2794469357054328085' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/2794469357054328085'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/2794469357054328085'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/08/chocolate-almond-cookies.html' title='Chocolate Almond cookies'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/_FYG7YeHNF4o/RsQHbpnckpI/AAAAAAAAAWE/dCbuC6CJDk8/s72-c/Chocolate+Almond+cookies.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-4291436151232355646</id><published>2007-08-27T19:58:00.000-07:00</published><updated>2007-08-27T20:00:19.096-07:00</updated><title type='text'>Seared organic balsamic beef with spiced butternut squash</title><content type='html'>&lt;a href=&quot;http://2.bp.blogspot.com/_FYG7YeHNF4o/RrmvND5unGI/AAAAAAAAASc/FWOciRqHIXY/s1600-h/rec_img.gif&quot;&gt;&lt;img id=&quot;BLOGGER_PHOTO_ID_5096297092267023458&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://2.bp.blogspot.com/_FYG7YeHNF4o/RrmvND5unGI/AAAAAAAAASc/FWOciRqHIXY/s400/rec_img.gif&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;div&gt;&lt;/div&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;Serves: 2&lt;br /&gt;Prep time: 45 mins&lt;br /&gt;&lt;br /&gt;250g organic beef fillet&lt;br /&gt;4 tbsp organic balsamic vinegar&lt;br /&gt;2 tbsp organic olive oil&lt;br /&gt;1 tbsp chopped fresh rosemary&lt;br /&gt;1 tsp organic cane sugar&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Spiced butternut squash&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;500g cubed organic butternut squash&lt;br /&gt;1 tsp organic coriander seed&lt;br /&gt;2 cloves of organic garlic&lt;br /&gt;¼ organic red onion&lt;br /&gt;1 tsp grapeseed oil&lt;br /&gt;¼ cup filtered water&lt;br /&gt;1 tsp organic cumin seed&lt;br /&gt;Pinch of organic nutmeg&lt;br /&gt;Pinch of organic cinnamon&lt;br /&gt;Pinch of sea salt&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method &lt;/span&gt;&lt;br /&gt;&lt;/strong&gt;Rub all ingredients for seared balsamic beef onto beef fillet and marinate overnight in chiller.&lt;br /&gt;Do not freeze. Heat pan or pan-grill till smoking hot and sear beef fillet for three minutes on each side, turning fillet over only once. Remove from pan and allow the beef to tenderise by leaving fillet covered in foil for five to seven minutes.&lt;br /&gt;&lt;br /&gt;To prepare spiced butternut squash, add coriander seeds, cumin, garlic, red onion and grapeseed oil to pan on medium heat. Stir fry lightly for two minutes and add butternut squash. Continue to fry lightly for another two minutes. Add water, nutmeg, cinnamon and sea salt and simmer for two minutes.&lt;br /&gt;&lt;br /&gt;Slice beef fillet and serve with fresh mesclun leaves on spiced butternut squash.</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/4291436151232355646/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/4291436151232355646' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/4291436151232355646'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/4291436151232355646'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/08/seared-organic-balsamic-beef-with.html' title='Seared organic balsamic beef with spiced butternut squash'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/_FYG7YeHNF4o/RrmvND5unGI/AAAAAAAAASc/FWOciRqHIXY/s72-c/rec_img.gif" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-6277760376884485163</id><published>2007-08-27T19:57:00.000-07:00</published><updated>2007-08-27T20:03:08.209-07:00</updated><title type='text'>Red Wine Residue Chicken</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5099201848902718066&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://3.bp.blogspot.com/_FYG7YeHNF4o/RsQBEJncknI/AAAAAAAAAV0/I3XrHKIfK8g/s320/Red+Wine+Residue+Chicken.jpg&quot; border=&quot;0&quot; /&gt;&lt;strong&gt;&lt;/strong&gt;&lt;strong&gt;&lt;/strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;Sesame oil/cooking oil (own judgment)&lt;br /&gt;150g Young ginger (slice)&lt;br /&gt;1 pc Whole Chicken (cut into pieces)&lt;br /&gt;3 tbsp Red rice wine residue1 cup&lt;br /&gt;Red rice wine/Glutinous rice wine&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Method:&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;1) Using medium heat to heat up sesame oil, fry ginger slices till fragrant&lt;br /&gt;2) Add in chicken pieces and continue to stir fry&lt;br /&gt;3) Add in Red rice wine residue, stir through&lt;br /&gt;4) Pour in ½cup of Red rice wine, stir through&lt;br /&gt;5) Pour in 1 cup of water, bring to a boil&lt;br /&gt;6) Cover with lid, simmer for 15mins till chicken is cooked&lt;br /&gt;7) Add ½ tsp of salt, 1 tbsp of sugar and remaining ½ cup of Red rice wine, stir well. Serve.</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/6277760376884485163/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/6277760376884485163' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/6277760376884485163'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/6277760376884485163'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/08/red-wine-residue-chicken.html' title='Red Wine Residue Chicken'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/_FYG7YeHNF4o/RsQBEJncknI/AAAAAAAAAV0/I3XrHKIfK8g/s72-c/Red+Wine+Residue+Chicken.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-9113019045283543192</id><published>2007-08-27T16:06:00.001-07:00</published><updated>2007-08-27T19:55:34.742-07:00</updated><title type='text'>Roast Chicken</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5102197794750109970&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://1.bp.blogspot.com/_FYG7YeHNF4o/Rs6l3JncmRI/AAAAAAAAAjU/ilCW6TMiqY8/s400/roast%2Bchicken.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Ingredients :&lt;br /&gt;&lt;/span&gt;&lt;/strong&gt;&lt;span style=&quot;color:#000000;&quot;&gt;1.5 Kg chicken&lt;br /&gt;&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;color:#ff0000;&quot;&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Marinade : &lt;/span&gt;&lt;br /&gt;&lt;/strong&gt;&lt;/span&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;span style=&quot;color:#000000;&quot;&gt;1tsp salt&lt;br /&gt;2tbsp light soya sauce&lt;br /&gt;1tbsp Brandy&lt;br /&gt;1tbsp lemon juice&lt;br /&gt;1-2 tbsp honey&lt;br /&gt;1tsp mixed herbs&lt;br /&gt;1tsp ground black pe&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;span style=&quot;color:#000000;&quot;&gt;pper&lt;br /&gt;&lt;/span&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method :&lt;br /&gt;&lt;/span&gt;&lt;/strong&gt;&lt;span style=&quot;color:#000000;&quot;&gt;1. Chicken with marinade and season 1-2 hours.&lt;br /&gt;2. Preheat oven to 200°C&lt;br /&gt;3. Line a baking tray with a aluminium foil and arrange chicken onto the tray, Grill for 30min or until cooked. Serve&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/9113019045283543192/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/9113019045283543192' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/9113019045283543192'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/9113019045283543192'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/08/roast-chicken.html' title='Roast Chicken'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/_FYG7YeHNF4o/Rs6l3JncmRI/AAAAAAAAAjU/ilCW6TMiqY8/s72-c/roast%2Bchicken.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-2280523219831858140</id><published>2007-08-27T16:04:00.001-07:00</published><updated>2007-08-27T16:04:36.990-07:00</updated><title type='text'>Tuna, Broccoli and Macaroni Bake</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5101080506252694994&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://2.bp.blogspot.com/_FYG7YeHNF4o/RsqtsZncldI/AAAAAAAAAcw/8d5q-vW6DC0/s400/Tuna,+Broccoli+and+Macaroni+Bake.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients : &lt;/strong&gt;&lt;/span&gt;&lt;/div&gt;&lt;div&gt;150 g macaroni &lt;/div&gt;&lt;div&gt;1 small head broccoli (about 150 g), separated into florets &lt;/div&gt;&lt;div&gt;1 tin (200 g) tuna in water&lt;br /&gt;&lt;br /&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Sauce: &lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;div&gt;40 g margarine &lt;/div&gt;&lt;div&gt;40 g plain flour &lt;/div&gt;&lt;div&gt;500 ml low fat milk &lt;/div&gt;&lt;div&gt;1 tsp salt &lt;/div&gt;&lt;div&gt;¼ tsp ground white or black pepper&lt;br /&gt;&lt;br /&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Topping: &lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;div&gt;70 g &lt;strong&gt;Jacob’s Weetameal crackers&lt;/strong&gt;, coarsely crushed &lt;/div&gt;&lt;div&gt;100 g low fat Cheddar cheese (coarsely grated) &lt;/div&gt;&lt;div&gt;2 Tbsp finely chopped parsley ½ cup red cherry tomatoes, halved&lt;br /&gt;&lt;br /&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;strong&gt;&lt;span style=&quot;color:#000099;&quot;&gt;Method: &lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;div&gt;Bring 2 litres of water to boil in a roomy big pan and add 1 tsp salt. &lt;br /&gt;&lt;br /&gt;&lt;/div&gt;&lt;div&gt;Cook macaroni for 8 – 10 minutes or until just tender (not too soft). &lt;br /&gt;&lt;br /&gt;&lt;/div&gt;&lt;div&gt;Remove macaroni with a slotted ladle and leave to drain in a colander. &lt;br /&gt;&lt;br /&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;Cook the broccoli in the remaining water for 2 – 3 minutes. Drain and set aside. &lt;br /&gt;&lt;br /&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;Melt butter in a medium sized pan over low heat and stir in flour. When a paste is formed, pour in milk and cook over medium heat, stirring constantly with a wooden spoon or balloon whisk until mixture comes to the boil and is smooth and thick. Turn heat down to low and simmer for 5 minutes. Sauce should be smooth and the consistency of “condensed milk”. If it looks too thick, stir in a little hot water. &lt;br /&gt;&lt;br /&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;Season to taste with salt and pepper. Stir in the cooked macaroni, broccoli and flaked tuna and pour into a shallow, heatproof dish. &lt;br /&gt;&lt;br /&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;Combine the crushed Jacob’s Weetameal crackers, grated cheese and parsley together. Scatter this over the macaroni and top with the halved cherry tomatoes. Bake in a preheated oven (180 C) for 15 – 20 minutes or until cheese is melted and topping is golden brown. Serve hot. &lt;br /&gt;&lt;br /&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;This healthy twist to your regular macaroni and cheese has only 281 calories and 13g of fat per serving. Definitely a healthier alternative to a regular recipe which has 330 calories and nearly 15g fat per serving. &lt;/div&gt;&lt;div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/2280523219831858140/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/2280523219831858140' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/2280523219831858140'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/2280523219831858140'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/08/tuna-broccoli-and-macaroni-bake.html' title='Tuna, Broccoli and Macaroni Bake'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/_FYG7YeHNF4o/RsqtsZncldI/AAAAAAAAAcw/8d5q-vW6DC0/s72-c/Tuna,+Broccoli+and+Macaroni+Bake.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-836742136300823653.post-6416196608444327162</id><published>2007-08-27T16:02:00.000-07:00</published><updated>2007-08-27T16:24:02.411-07:00</updated><title type='text'>Ham &amp; Cheese Fritters</title><content type='html'>&lt;img id=&quot;BLOGGER_PHOTO_ID_5099205057243288194&quot; style=&quot;DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center&quot; alt=&quot;&quot; src=&quot;http://2.bp.blogspot.com/_FYG7YeHNF4o/RsQD-5nckoI/AAAAAAAAAV8/6eCRdhYyccw/s400/Ham+and+Cheese+Fritters.jpg&quot; border=&quot;0&quot; /&gt;&lt;br /&gt;&lt;div&gt;&lt;/div&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients A:&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;Potatoes : ½ kg (remove skin, shred)&lt;br /&gt;Onion : ½ pc (remove skin, shred)&lt;br /&gt;Ham : 100g (cut into thin strip)&lt;br /&gt;Cheddar Cheese : 50g (shred)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients B: (sift)&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;Plain Flour : 50g&lt;br /&gt;Pepper : ¼ tsp&lt;br /&gt;Salt : ¼ tsp&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Ingredients C:&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;Egg : 1 pc&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;color:#000099;&quot;&gt;&lt;strong&gt;Method&lt;/strong&gt;&lt;br /&gt;&lt;/span&gt;1) Put Ingredients A into a big bowl, use chopsticks to mix well.&lt;br /&gt;2) Add in Ingredients B , mix well&lt;br /&gt;3) Add in Ingredients C, combine well&lt;br /&gt;4) Heat frying pan with some oil , pour in 1 table spoon of battermixture, use medium low heat to fry till it’s cooked and golden brown</content><link rel='replies' type='application/atom+xml' href='http://cookingbible.blogspot.com/feeds/6416196608444327162/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment/fullpage/post/836742136300823653/6416196608444327162' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/6416196608444327162'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/836742136300823653/posts/default/6416196608444327162'/><link rel='alternate' type='text/html' href='http://cookingbible.blogspot.com/2007/08/ham-cheese-fritters.html' title='Ham &amp; Cheese Fritters'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/_FYG7YeHNF4o/RsQD-5nckoI/AAAAAAAAAV8/6eCRdhYyccw/s72-c/Ham+and+Cheese+Fritters.jpg" height="72" width="72"/><thr:total>0</thr:total></entry></feed>