Quick and Easy Recipes

Roast Pork with Crispy Skin

noreply@blogger.com (Unknown) — Thu, 22 Jan 2015 14:08:00 +0000

This roast pork is set to be the star of any party spread.

Serves 8 to 10
Prep Time 40 minutes
Cooking Time 2 hours and 30 minutes

Ingredients:

2 tablespoons whole fennel seeds
1 tablespoon pink peppercorns (optional)
1 to 2 teaspoons red pepper flakes
1 tablespoon minced fresh sage or basil
1 tablespoon minced rosemary
1 head garlic, minced
2 kilos boneless pork belly, skin on
750 grams pork loin, trimmed to fit inside pork belly
salt, to season

Instructions:

1 Toast fennel seeds, pink peppercorns, and red pepper flakes in a dry frying pan over low heat. Grind toasted spices in a coffee grinder or pound using a mortar and pestle. Transfer to a small bowl. Add sage or basil, rosemary, and garlic. Set aside.

2 Poke the skin of the pork belly all over using a paring knife. Turn it over and score the flesh in a diamond pattern. Liberally rub the belly and pork loin with salt. Rub both belly and loin with the prepared spice mixture.

3 Place the pork loin in the center of the belly. Roll the belly and secure tightly with kitchen twine. Wrap with foil or plastic wrap and leave in the refrigerator overnight.

4 Preheat oven at 300°F. Remove foil or plastic wrap. Place pork on a wire rack set on a baking sheet or roasting pan. Roast for about 1 1/2 hours or until the internal temperature of the roast registers 150°F on a meat thermometer.

5 Increase heat to 500°F and continue roasting until skin is crisp and blistered, about 20 more minutes. Let rest for 10 minutes at room temperature before slicing.

Vietnamese Chicken Barbecue

noreply@blogger.com (Unknown) — Thu, 22 Jan 2015 13:52:00 +0000

Add a little spice and sizzle to your meal with this chicken dish.

Serves 4 to 6
Prep Time 30 minutes
Cooking Time 20 minutes

Ingredients:

For the marinade
1 tablespoon chopped garlic
1/4 cup finely chopped lemongrass
pinch of salt and pepper
1 1/2 tablespoons soy sauce
1/3 cup honey, to taste
1 teaspoon sugar
2 teaspoons sesame oil
1 teaspoon Thai fish sauce
1 1/2 teaspoons five-spice powder
500 grams boneless chicken thighs

For the nuoc cham dipping sauce
1 tablespoon vinegar
2 1/2 tablespoons Thai fish sauce
1/4 cup water
1 1/2 tablespoons sugar
1/4 cup honey, plus more if needed
juice of 2 pieces calamansi
1 1/2 teaspoons chopped garlic
1 bird’s eye chili (siling labuyo), chopped (optional)

Instructions:

1 Make the marinade: mix together all ingredients in a bowl.

2 Add chicken to the marinade. Cover and marinate for 30 minutes in the refrigerator.

3 Preheat a charcoal grill. Drain chicken and grill until completely cooked. Slice into bite-sized pieces.

4 Make the dressing: combine vinegar, fish sauce, and water in a saucepan. Bring to a boil. Add sugar, honey, calamansi juice, garlic, and chopped chilies. Mix until well combined. Transfer to a bowl.

5 Serve chicken with rice and dipping sauce on the side. You can also turn it into an easy Vietnamese salad with lettuce, shredded carrots, cucumber, chopped peanuts, and rice noodles.

Seafood Saffron Risoni

noreply@blogger.com (Unknown) — Thu, 22 Jan 2015 13:41:00 +0000

This is a light and refreshing version of a seafood saffron pasta.

Serves 3
Prep Time 10 minutes, plus marinating time
Cooking Time 15 minutes

Ingredients:

5 cups chicken broth
1/2 teaspoon saffron, crushed
300 grams uncooked risoni
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/3 cup lemon juice, divided
3 tablespoons olive oil
500 grams shrimp, peeled and deveined
300 grams squid, cleaned and peeled, sliced into rings
1/3 cup extra virgin olive oil
zest from 1 lemon
1/4 cup chopped parsley

Instructions:

1 Bring chicken broth to a boil. Add crushed saffron. Reduce heat to low and simmer for 5 minutes to allow stock to absorb the saffron flavor. Bring stock back to a boil and add risoni. Cook for 8 minutes until tender but with a bite. Drain; transfer to a large bowl. Set aside.

2 Mix together 1 teaspoon salt, 1 teaspoon pepper, and 3 tablespoons lemon juice. Divide mixture equally among two bowls. Add shrimp to one bowl and squid to the other bowl. Set aside to marinate for 2 to 3 minutes.

3 Heat 3 tablespoons olive oil in a pan. Sauté shrimps (including marinade) briefly until they turn pink and curl up. Add squid rings (including marinade) and sauté until just cooked, about 3 minutes. Set aside seafood and juices to prevent them from cooking further in the pan.

4 Add extra virgin olive oil, remaining lemon juice, lemon zest, parsley, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper to the risoni. Season to taste.

5 Add seafood and all its juices to the risoni. Toss to combine and serve warm.

Shrimp in Spicy Tomato Soup

noreply@blogger.com (Unknown) — Fri, 07 Mar 2014 02:47:00 +0000

Here's a soup dish that can guarantee comfort on a blah day.

Serves 2

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients:

250 grams shrimp, deveined

3 tablespoons extra virgin olive oil

1 tablespoon green chili,

sliced (siling tagalog)

1 tablespoon garlic, minced

1 teaspoon paprika

1/2 cup crushed tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

1 In a pan, heat olive oil. Saute the green chili until slightly wilted.

2 Add the garlic and cook until fragrant. Do not brown.

3 Add the shrimps, paprika, and crushed tomatoes. Mix until combined. Simmer until shrimps turn pink and sauce is slightly thickened.

4 Season with salt and pepper.

Thai Seafood Noodles with Basil

noreply@blogger.com (Unknown) — Fri, 07 Mar 2014 02:44:00 +0000

The wide, flat rice noodle is the perfect match for chunky shrimp, shellfish, and squid. Flavored with basil and chili, this Thai stir-fry is tasty with just the right amount of kick.

Serves 4
Prep Time 30 minutes
Cooking Time 15 minutes

Ingredients:

250 grams flat rice noodles

4 tablespoons corn oil, divided

2 pieces Thai or Taiwanese red chili, chopped

1 tablespoon chopped garlic

2 tablespoons chopped onions

12 pieces mussels,

blanched and upper

shells removed

8 pieces shrimp, shells left intact

with backs sliced open

2 pieces medium squid,

sliced into 1-inch pieces

1 tablespoon oyster sauce

1 to 2 tablespoons Thai fish sauce

salt, pepper, and sugar to taste

1/2 cup chicken stock

1 cup basil leaves

Directions:

1 Soak noodles in cold water for 30 minutes then blanch in boiling water. Heat a pan, add 2 tablespoons oil and pan-fry noodles for a few seconds. Transfer to a serving plate.

2 Pound chilies and garlic together; set aside. Heat remaining oil and sauté onions until fragrant. Add garlic and chili. Stir until garlic is golden brown then add seafood.

3 Season with oyster sauce, fish sauce, salt, pepper, and sugar, then pour in chicken stock. Simmer until seafood is cooked. Add basil leaves and stir. Pour seafood mixture on top of the pan-fried noodles. Serve immediately.

Beef with Red Rice Soup

noreply@blogger.com (Unknown) — Fri, 07 Mar 2014 02:41:00 +0000

Soup in rice? Yes! This one-dish meal is extra comforting. Make this in large batches and freeze the rest so you can just defrost and reheat anytime.

Serves 4 to 6
Prep Time 15 minutes
Cooking Time 2 hours

(45 minutes if using a pressure cooker)

Ingredients:

1 tablespoon canola oil

1 kilo short ribs

1 large white onion, chopped

6 cloves garlic, chopped

1/2 cup chopped carrots

1/2 cup chopped celery

12 cups water

salt and freshly ground black pepper

1 cup uncooked red rice

Directions:

1 In a large heavy-bottomed braising pan or Dutch oven, heat oil until very hot. In batches, brown the short ribs. Transfer them to a plate.

2 Add onions to the pan and cook until lightly colored. Add the garlic, carrots, and celery, and cook for 1 more minute. Return the short ribs to the pan, pour in water, and simmer until tender. (At this point, you can transfer the mixture into a pressure cooker).

3 Make the beef stock: Remove the ribs and strain the stock. Skim off most of the fat (to do this, let the ribs cool then set it in the refrigerator). Bring stock to a slow boil in the pan. Add all the red rice and meat. Simmer for another 30 minutes and heat through. Season with salt and pepper.

Stuffed Mushrooms Wellington

noreply@blogger.com (Unknown) — Fri, 07 Mar 2014 02:33:00 +0000

Portobello mushrooms might be pricier, but they're bigger and meatier. Puff pastry, on the other hand, is a flaky easy-to-use item that will change the way you cook. Cut some pastry, stuff with filling, then bake for an appetizer that's as pleasing to the eyes and palate.

Serves 6

Prep Time 15 minutes

Cooking Time 40 to 45 minutes

Ingredient:

6 large portobello mushrooms

1 tablespoon good quality olive oil

1/4 teaspoon thyme

salt and pepper, to taste

50 grams blue cheese

2 sheets puff pastry,

thawed overnight in the refrigerator

egg wash for brushing

For the filling

3 tablespoons olive oil

3 cloves garlic, minced

1 small onion, chopped

1 cup tomatoes, chopped

1 cup button mushrooms, diced

1/4 cup green olives, sliced finely

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

salt and pepper

Directions:

1 Clean the mushrooms: Remove stem. Using a small teaspoon, take out the gills of the portobellos (this is the dark brown part surrounding the stem). Wipe off any residue or dirt with a damp paper towel. Set aside.

2 Preheat oven to 350ºF. In a bowl, mix together olive oil, thyme, salt, and pepper. Brush each portobello, stem side up, with the olive oil mixture. Place on a greased cookie sheet and roast in the oven until slightly browned, about 15 minutes.

3 Prepare the filling: Heat olive oil and saute garlic until fragrant. Add onions and sauté until translucent. Add tomatoes and mushrooms; cook until soft and liquid has evaporated. Add olives and herbs. Season with salt and pepper to taste.

4 Crumble blue cheese in a small bowl until crumbly. Sprinkle about a teaspoon of blue cheese on each mushroom. Divide prepared filling equally into 6 parts and spoon on top of mushrooms; set aside.

5 Cut 6 round pieces from puff pastry sheets. Make about 4 circles per sheet of pastry. Roll each piece on a lightly floured surface or between two sheets of wax paper until thin and about 10 inches in diameter. Place a mushroom on the center of a puff pastry round then fold pastry edges inward, leaving a small opening on top. Brush pastry with egg wash then transfer to a greased or lined baking sheet. Return mushrooms to the oven and bake until pastry is golden and puffed, about 20 to 22 minutes.

TRIPLE CHEESE CANELLONI

noreply@blogger.com (Unknown) — Mon, 24 Feb 2014 04:50:00 +0000

INGREDIENTS

2 tbsp. canola oil

1 pc. Onion, chopped

4 cloves garlic, chopped

2 tbsp liver spread

1 pc. Beef Cube, mashed

4 pcs. tomatoes, diced

½ kg. lean ground beef

1 pack Complete Recipe Mix Kaldereta

2 cups water

1 pc. red bell pepper, diced

1 pc. green bell pepper, diced

¼ cup cheddar cheese

¼ cup fresh basil, chopped

black pepper

6.pcs. lasagna sheets, cooked al dente, cut into half

¼ cup parmesan cheese

¼ cup mozzarella cheese

DIRECTIONS

1 Sauté onion and garlic in oil. Add liver spread and mashed Beef Cube, and tomatoes. Mix well. Add ground beef and sauté until cooked.

2 Mix together Kaldereta Mix with water then add to pot. Bring to boil and simmer until thick. Add bell peppers, cheese, and basil. Simmer until cheese melts. Season according to taste. Drain and reserve both the meat mixture and sauce.

3 Lay cooked lasagna sheets then add 3 tbsp of the meat filling at the lower part of the sheet then roll into a log. Ladle the sauce unto a greased baking dish and arrange the filled pasta on it, side by side, seam side down. Sprinkle with parmesan and mozzarella then bake in an oven until cheese melts and browned on top.

CREAMY MUSTARD PASTA

noreply@blogger.com (Unknown) — Mon, 24 Feb 2014 04:47:00 +0000

Dijon mustard is one versatile ingredient that livens up this pasta recipe of cream, cheese, and beef.

INGREDIENTS

3 tbsps cooking oil

1 pc onion, chopped

3 cloves garlic, minced

1/2 kilo ground beef

2 pcs Beef Broth Cubes

1/4 cup Liquid Seasoning Original

3 cups all-purpose cream

2 tbsps Dijon mustard

450 grams Pasta 1 pack, cooked according to package directions

1/2 cup grated cheese

DIRECTIONS

1. Saute onions and garlic in heated oil. Add ground beef and Beef Broth Cubes. Mix continuously until meat is golden brown.

2. Add Liquid Seasoning and cook for another 2 minutes or until absorbed by beef.

3. Add all-purpose cream and Dijon mustard.

4. Add cooked pasta and grated cheese.

PAELLA MARINARA

noreply@blogger.com (Unknown) — Mon, 24 Feb 2014 04:41:00 +0000

Prepare this festive dish and make any occasions even more special, unique and mouth-watering. This Paella Marinara is bursting with flavor. Everyone’s after that toasted bottom or socarrat!

Preparation time 15 minutes

Cooking time 30-40 minutes

Serves 4-5 Persons

INGREDIENTS

2 tbsp oil

1 pc onion, chopped

4 cloves garlic, chopped

3 pcs Shrimp Cubes

1/4 cup green bell pepper, diced

1/4 cup red bell pepper, diced

2 cups short-grain rice, uncooked

1/2 tsp saffron

2 tbsp tomator paste

3-4 cups water

1/4 kg shrimp, trimmed

1/4 kg mussels, cleaned

1/4 kg squid, cut into rings

1/4 cup green peas

2 pcs hardboild egg, quartered

DIRECTIONS

1 Saute onion and garlic in oil until aromatic. Add tomato paste and Shrimp Cubes. Mash and stir well.

2 Add green and red bell pepper. Sweat for a minute then add rice. Mix well. Add water and saffron, stir, bring this to boil then reduce heat to simmer. Cover with foil.

3 When rice is almost done, top the rice with seafood and peas. Cover again with foil then cook until done. Serve with egg and lemon wedges.

PESTO CRUSTED LAMB CHOPS

noreply@blogger.com (Unknown) — Mon, 24 Feb 2014 04:32:00 +0000

Highlight your feast with our Pesto Crusted Lamb Chops to give a balance of texture. Prepare this festive dish and make any special occasions even more special, unique and mouth-watering.

Preparation time 10 minutes

Cooking time 6-8 minutes

Serves 4-5 persons

INGREDIENTS

1/2 kg 1/2-3/4 inch thick lamb chops

2 pcs Beef Cubes, mashed

2 tbsp Liquid Seasoning

groud black pepper

flour, as needed

2 pcs eggs, beaten

1/4 cup pesto sauce

1-2 cups breadcrumbs

DIRECTIONS

1 Rub lamb chops with Beef Cubes and Liquid Seasoning evenly then season with pepper. Dip in flour, shake off excess then dip in egg.

2 Add pesto sauce to breadcrumbs. Mix well. Coat lamb with the breadcrumbs mixture then place in a baking pan.

3 Bake this in a 450 F pre-heated oven for 6-8 minutes or until done.

Spiced Chicken and Salted Fish Fried Rice

noreply@blogger.com (Unknown) — Fri, 07 Feb 2014 06:12:00 +0000

The spiced chicken is a one-pot dish that’s perfect for busy bees. Just add all the ingredients, simmer, and let the beautiful flavors of the spices infuse the chicken.

Serves 4

Prep Time 20 minutes
Cooking Time 50 minutes

Ingredients:

For the spiced chicken

4 leg quarters

1 cup water

1 cup premium soy sauce

1/2 cup brown sugar

4 pieces star anise

1 cinnamon bark

6 cloves

2 laurel leaves

1 thumb-size piece ginger, sliced thickly

8 black peppercorns

For the salted fish fried rice

4 tablespoons vegetable or peanut oil

4 cloves garlic

1 medium onion, minced

1/4 cup dried fish (daing or labahita fillet), fried, then shredded

2 tablespoons rice wine (optional)

6 cups cooked white rice, cooled

1/2 teaspoon salt

1/4 teaspoon white pepper

2 eggs, cooked scrambled then chopped

chopped spring onions

Procedure:

1 Make the spiced chicken: Arrange chicken leg quarters in a pot then add the rest of the ingredients. Simmer over medium heat for 30 minutes or until chicken is cooked through.

2 Make the salted fish fried rice: Heat oil in a wok. Sauté garlic and onions until fragrant. Add dried fish and cook for 30 seconds. Add rice wine and cooked rice; mix together then season with salt and pepper. Add chopped eggs and mix well. Remove from heat and sprinkle with chopped spring onions.

Anisado Roast Chicken

noreply@blogger.com (Unknown) — Fri, 07 Feb 2014 06:07:00 +0000

Here's a new take on lechon manok or roasted chicken. Wrapping it in banana leaves ensures that all the wonderful flavors of the garlic, ginger, and wine are infused into the chicken.

Serves 4 to 5

Prep Time 10 minutes, plus marinating time

Cooking Time 1 hour and 15 minutes

Ingredients:

2 tablespoons salt

1 (1.2- to 1.5-kilogram) whole chicken

4 tablespoons anisado or Chinese rice wine

1 teaspoon freshly ground black pepper

12 cloves garlic, crushed

6 thin slices ginger

Procedure:

1 Rub salt all over the chicken, including the cavity. Drizzle wine all over the chicken, then sprinkle with pepper. Stuff the cavity with garlic and ginger. Marinate chicken, covered, in the refrigerator for at least 1 hour or overnight.

2 Preheat oven to 400°F. Wrap the chicken tightly in banana leaves, then wrap in aluminum foil. Place on a roasting pan.

3 Pour boiling water into another roasting pan and position on the lower shelf of the oven. Place the chicken on the shelf directly above the pan of water. Roast chicken for 1 hour and 15 minutes or until the meat is tender and cooked through.

Turbo broiler tip: This dish can also be prepared using a turbo broiler. Pour boiling water on the bottom of a roasting pan. Place chicken (wrapped in banana leaves) on top and roast at 400°f for 1 hour and 15 minutes.

Ancho Chili Drumettes with Lime Cream

noreply@blogger.com (Unknown) — Fri, 07 Feb 2014 06:03:00 +0000

You can substitute ancho chilies with the more locally available siling labuyo. Turn this dish into a wrap-to-go by using chicken breast fillets and slicing them into strips after roasting. Place in the middle of a flour tortilla with lettuce and tomatoes, drizzle lime chili cream on top, wrap and run!

Serves 6
Prep Time 5 minutes,

plus overnight marinating

Cooking Time 15 minutes

Ingredients:

2 ancho chilies, seeds discarded

1/8 cup apple cider vinegar

2 limes, juiced

1 tablespoon ground cumin

2 garlic cloves, crushed

salt and pepper

30 small chicken drumsticks

or the bottom half of the wing

For the Lime Chili Cream

1 cup sour cream

1 lime, zested and juiced

4 sprigs of cilantro, chopped

1 jalapeño, seeds removed and minced finely

salt and freshly ground pepper to taste

Procedure:

1 Blend the chilies with the cider vinegar and lime juice to form a thick paste. Mix in ground cumin, garlic cloves and salt and pepper then toss in chicken drumsticks until well combined. Marinate for 1 hour or overnight.

2 Roast in a 400˚F-oven for 15 minutes, until golden and cooked. Serve with the lime chili cream.

3 Make the Lime Chili Cream: Combine all the ingredients and allow to rest in the refrigerator for 1 to 2 hours before serving to incorporate flavors.

Turkey Ham in Whole Wheat Pita with Ricotta, Tomatoes, and Strawberry Dressing

noreply@blogger.com (Unknown) — Mon, 20 Jan 2014 02:07:00 +0000

Deadlines looming? This high protein salad in pita, filled with the good carbs, will definitely keep your energy at a productive level.

Serves 1
Prep Time 8 minutes
Cooking Time 2 minutes

Ingredients:

1 whole wheat pita pocket

2 slices turkey ham, cut in half

4 slices tomatoes

3 pieces fresh strawberries, hulled and sliced

2 tablespoons fresh ricotta cheese, crumbled

1/4 cup tomyao sprouts

2 tablespoons strawberry dressing

For the dressing

1/4 cup fresh strawberries, hulled

1/4 cup strawberry jam

1/3 cup balsamic vinegar

3 tablespoons honey

1/4 cup orange juice

1 cup olive oil

Procedure:

1 Toast the pita to your liking. Slice in half and open the pockets. Fill each pocket with slices of turkey ham, tomatoes, and strawberries. Top with ricotta cheese and tomyao sprouts.

2 Make the dressing: Place all the ingredients in a blender and process until smooth.

3 Wrap pockets in plastic wrap or place in an airtight container. Put dressing in a separate container.

4 When ready to indulge, serve dressing on the side or just spoon over the pita pockets.

Substitution tip Tomyao sprouts are available at local supermarkets. Can' t find it? Use alfalfa sprouts instead.

Oriental Pork Ribs with Mushrooms and Sausages

noreply@blogger.com (Unknown) — Mon, 20 Jan 2014 02:02:00 +0000

What's the secret to extra flavorful rice toppings? Cook the rice together with the pork ribs, marinade, mushrooms, and sausages. The result is a satisfying dish with delicious layers of flavor.

Serves 4
Prep Time 20 minutes, plus marinating time
Cooking Time 25 minutes

Ingredients:

For the marinade

2 tablespoons light soy sauce

2 tablespoons oyster sauce

1 tablespoon sweet soy sauce (kecap manis)

1 tablespoon Chinese cooking wine

1 tablespoon grated ginger

4 cloves garlic, finely chopped

1 teaspoon sesame oil

1 teaspoon baking soda

white pepper, to taste

1 teaspoon sugar

400 grams pork ribs,

sliced into 1 1/2-inch pieces

5 fresh or dried and soaked

shiitake mushrooms,

stems discarded and caps sliced into strips

1 1/2 tablespoons vegetable oil

2 Chinese sausages, sliced diagonally

about 3 cups water

2 cups uncooked rice

steamed or blanched bok choy, to serve

Procedure:

1 Make the marinade: Combine all ingredients in a large bowl.

2 Add pork ribs and mushrooms. Set aside and marinate for 30 minutes.

3 Heat oil in a wok and lightly fry the Chinese sausages. Set aside.

4 In the same wok, add pork ribs, mushrooms, marinade, and 1 1/2 cups water. Bring to a boil then simmer until pork is tender. Add more water if the mixture is drying out.

5 Remove meat and mushrooms; set aside. Add water to the sauce until it reaches 3 cups. This will be used to cook the rice.

6 Pour the liquid and the uncooked rice into the rice cooker. Top with the pork, mushrooms, and sliced Chinese sausages. Turn on the rice cooker. Cook until the setting turns to warm. Serve with bok choy on the side.

Mango Tapioca in Coconut Milk

noreply@blogger.com (Unknown) — Mon, 20 Jan 2014 01:58:00 +0000

This Filipino favorite features soft tapioca pearls in coconut milk and a topping of sweet Philippine mangoes. It’s the perfect ending to a feast of local flavors.

Serves 5 to 6

Prep Time 2 hours,

including chilling time

Ingredients:

1/2 cup uncooked mini tapioca pearls

(sago)

1 (400-ml) can coconut milk

2/3 cup milk

1/4 cup sugar

flesh from the cheeks of 2 mangoes, diced

toasted desiccated coconut, for garnish

Procedure:

1 Cook tapioca pearls according to package directions.

2 Combine coconut milk, milk, and sugar in a heavy saucepan over medium heat. Bring to a boil. Remove mixture from heat and allow to cool. Once cool, place in the refrigerator to chill for 1 hour.

3 Combine tapioca pearls and coconut milk mixture in a bowl. Mix well, then divide among serving glasses. Top with diced mangoes and toasted desiccated coconut.

Shrimp, Chorizo, and Feta Tomato Pasta

noreply@blogger.com (Unknown) — Thu, 07 Nov 2013 10:58:00 +0000

Everyone loves pasta! This is a flavorful dish that's easy to throw together, even if you're short on time. Remember to season the dish lightly since the chorizo is already salty on its own.

Serves 3

Prep Time 30 minutes

Cooking time 45 minutes

Ingredients:

2 tablespoons olive oil, divided
150 grams Spanish chorizo,

casing removed and chopped coarsely

(we used chistorra)

1/2 cup chopped white onions

1 tablespoon minced garlic

1 1/2 cups chicken stock

1 (400-gram) can whole tomatoes,

seeded, coarsely chopped,

juices reserved

salt, pepper, and sugar, to taste

18 pieces medium shrimp,

shelled and deveined with tails intact

1/3 cup feta cheese cubes

300 grams penne noodles,

cooked according to package directions

1/3 cup sliced pimiento-stuffed green olives

handful of baby arugula (optional)

Procedure:

1 Heat 2 teaspoons olive oil in a wok or a medium pot. Add chopped chorizo and cook for about 2 minutes. Set chorizo aside and leave the oil in the pot.

2 Add remaining olive oil to the same pot. Add onions and sauté over medium-low heat until translucent, about 3 minutes. Add garlic and sauté until fragrant.

3 Add stock, chopped tomatoes, and reserved tomato juice. Season lightly with salt, pepper, and sugar; mix well. Cover the pot partially and let the sauce simmer over low heat for 30 to 40 minutes.

4 Increase heat to medium and add shrimp. Cook until shrimp turns pink in color. Add cooked chorizo and feta cubes. Adjust seasoning if necessary.

5 Toss in cooked penne noodles. Turn off the heat and add green olives.

6 Transfer to a platter and top with baby arugula. Serve hot.

Apple Cake Tatin

noreply@blogger.com (Unknown) — Thu, 07 Nov 2013 10:53:00 +0000

Makes 6 servings
Prep Time 15 min
Baking Time 40 min

Ingredients:

6 tablespoons (3/4 stick) unsalted butter,
at room temperature, plus extra for greasing the dish
1 1/4 apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Procedure:

Preheat the oven to 350 degrees F.

Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Caramel Apple Cake

noreply@blogger.com (Unknown) — Thu, 07 Nov 2013 10:38:00 +0000

Makes 8-10 servings

Prep Time 1 hr 0 min

Baking Time 1 hr 30 min

Ingredients:

For the Caramel and Apples:
4 tablespoons unsalted butter, plus more for the pan
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream
4 large apples (1 3/4 to 2 pounds)

For the Batter:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sour cream
1/3 cup fresh orange juice
1 tablespoon vanilla extract
1 stick unsalted butter, softened
1 1/2 cups sugar
3 large eggs

Procedure:

Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.

Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.

Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.

Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.

Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.

Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.

Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.

Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.

Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.

With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.

Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.

Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.

Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.

Fresh Apple Cake

noreply@blogger.com (Unknown) — Thu, 07 Nov 2013 10:29:00 +0000

Makes 6 to 8 servings, about 3/4 cup
Prep Time 25 min
Baking Time 2 hr 30 min

Ingredients:

Honey Glaze:
1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk

Apple Cake:
3 cups diced apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs

Procedure:

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.

In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.

Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

Drizzle the apple cake with some of the honey glaze, serve and enjoy!

Note:
The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

Apple-Pecan Pie a la Mode

noreply@blogger.com (Unknown) — Thu, 07 Nov 2013 10:20:00 +0000

Pair a warm, fruit-filled pastry with cold, rich ice cream for pure decadence.

Makes 1 slice

Ingredients:

1 slice of store-bought apple pie

a generous scoop of Butter Pecan ice cream

(rich butter ice cream with

crisp butter-roasted pecans)

chopped pecans

whipped cream (optional)

Procedure:

1 Warm up apple pie in a microwave or oven, then top with a generous scoop of Butter Pecan ice cream (rich butter ice cream with crisp butter-roasted pecans).

2 Garnish with chopped pecans. Serve with whipped cream if desired. Don’t forget to share with a friend!

Apple Walnut Coffee Cake

noreply@blogger.com (Unknown) — Thu, 07 Nov 2013 08:21:00 +0000

When folding in the flour and sour cream, make sure to scrape down the sides of the bowl after each addition to come out with a well-mixed consistency. You can use chilled butter for the walnut topping to produce better crumbs.

Makes one 10-inch cake

Prep Time 30 minutes

Baking Time 50 minutes

Ingredients:

For the walnut topping

1 cup finely chopped walnuts

1/2 cup packed light brown sugar

1 1/4 teaspoon cinnamon

1 tablespoon all-purpose flour

2 tablespoons butter, slightly softened

For the apple cake

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

1 cup sour cream

2 to 2 1/2 cups diced apples

Procedure:

1 Make the walnut topping: In a bowl, combine walnuts, brown sugar, cinnamon, and flour. Add the butter and crumble between your fingertips until the mixture forms coarse crumbs. Refrigerate mixture while preparing the cake batter.

2 Make the apple cake: Preheat oven to 350F. Grease and flour the bottom and sides of a 9- by 13-inch rectangular cake pan or a 10-inch springform pan.

3 Sift together the flour, baking soda, baking powder, and salt

4 In the bowl of an electric mixer, cream together butter and sugar until the mixture becomes light. Beat the eggs one at a time, beating well after each addition. Add the vanilla and lemon zest.

5 At lowest speed of the mixer, beat in flour mixture alternately with the sour cream.

6 Fold in apples by hand just until evenly distributed in the batter.

7 Pour into prepared baking pan. Sprinkle the top evenly with the prepared walnut mixture.

8 Bake for approximately 40 to 50 minutes for a rectangular pan and 45 to 55 minutes for a 10-inch springform pan or until a toothpick inserted into the center of the cake comes out clean.

Grilled Chicken Wrap with Harissa

noreply@blogger.com (Unknown) — Fri, 11 Oct 2013 01:59:00 +0000

Step aside, barbecue sauce! Harissa, a North African red pepper paste, is the spicy highlight of this grilled chicken wrap.

Makes 4 wraps

Prep Time 1 hour and 15 minutes

Cooking Time 25 minutes

Ingredients:

For the marinade

5 cloves garlic, mashed

3 1/2 tablespoons tomato juice

7 tablespoons tomato ketchup

1 tablespoon lemon juice

1 teaspoon wine vinegar

1/2 teaspoon hot sauce (we used Tabasco)

pinch of cayenne pepper

pinch of paprika

salt and pepper, to taste

4 pieces chicken breast fillets, cubed

For the harissa

1 (4-ounce) can red pimiento

1/2 cup cilantro leaves

1/4 cup mint

2 cloves garlic

2 tablespoons olive oil

2 teaspoons lime juice

ground cumin, salt, and pepper, to taste

4 store-bought tortillas

1/2 cup cilantro leaves

2 red onions, thinly sliced

4 pieces red radish, thinly sliced

1 lime, sliced into wedges (optional)

Procedure:

1 Make the marinade: Combine all ingredients in a large bowl. marinate chicken for 1 hour. Skewer chicken onto barbecue sticks.

2 Prepare the harissa: Place red pimiento, cilantro, mint, and garlic in a mortar and pound until it turns into a paste. Add olive oil and lime juice. Season with cumin, salt, and pepper.

3 Grill chicken skewers on a greased griddle set on medium heat, constantly basting with the marinade. Grill for about 1 minute per side. Transfer to a baking sheet and continue cooking in the oven at 400°F for around 7 minutes.

4 Remove chicken from sticks. heat tortillas in a frying pan for about a minute on each side. Lay each tortilla on a flat work surface. Top with chicken, cilantro, onions, and radish slices. Roll into a wrap. Serve with harissa and lime wedges, if using. Repeat with remaining ingredients.

Serving tip: Going on a picnic with a bigger group? Do as we did and slice the wraps into bite-sized rolls for easy enjoyment. You can also use a mix of chicken, fish, and shrimp in the filling for more variety.

Steamed Garlic and Noodle Prawns

noreply@blogger.com (Unknown) — Fri, 11 Oct 2013 01:55:00 +0000

Low in fat yet full of flavor, this seafood dish will certainly become an instant hit. Make sure to save the drippings and drizzle them on your rice.

Serves 4

Prep Time 20 minutes

Cooking Time 5 to 8 minutes

Ingredients:

3/4 cup finely chopped leeks

(both white and green parts)

1/3 cup minced garlic

6 tablespoons Shaoxing wine

3 tablespoons sesame oil

4 1/2 tablespoons soy sauce

2 teaspoons salt

1 teaspoon black pepper

12 pieces tiger prawns, butterfly-cut (see tip below)

1/2 cup softened dried vermicelli noodles (sotanghon),

softened by re-hydrating in warm water

and cut into 3-inch lengths

Procedure:

1 In a medium bowl, combine leeks, garlic, wine, sesame oil, soy sauce, salt, and black pepper. Mix well.

2 Arrange prawns, meat-side up, in a heat-proof platter. Stuff prawns with sotanghon then top with leek-garlic mixture.

3 Steam in a preheated steamer for 5 to 8 minutes or until prawns turn orange.

Prepping tip: To butterfly a prawn, make a deep cut along the belly, open it out and press down so that it's flat; leave the head and the tail on.