WorldWideRecipe

GAMBERI CON PROSCIUTTO CRUDO (PROSCIUTTO CRUDO-WRAPPED PRAWNS)

2016-07-01T00:47:00.000-07:00

Ingredients

12 large prawns, peeled and de-veined
12 slices of prosciutto crudo, sliced thin
1 tablespoon olive oil (extra-virgin)
1 clove of garlic
Pepper, freshly ground
1 lemon, juice from

Instructions

1. Rinse the prawns under cold running water, remove the head, the shell and de-vein. Make certain that the tail remains attached. Rinse again and dry with paper towels
2. Wrap each prawn with a slice of prosciutto
3. Peel the garlic and saute in a nonstick skillet with oil over medium-low heat. Remove the garlic when it is lightly browned
4. Add the prawn and cook on one side for 2 minutes, turn and cook for the same amount of time
5. Remove from the skillet, add some pepper and sprinkle with some lemon juice (only a few drops). Serve warm.

Shredded Chicken With Baked Eggs and Salsa

2016-07-01T00:32:00.001-07:00

INGREDIENTS

1 cup of shredded chicken
4 eggs
1 cup chunky salsa

INSTRUCTIONS

Preparation: Heat oven to 400 degrees. Lightly butter inside of ramekins.
Evenly divide the shredded chicken between the four ramekin. Evenly divide ¾ cup of salsa between the ramekins. Gently crack an egg in each ramekin (optional: add 1 tablespoon heavy cream over the egg to prevent the possibility of the egg drying out). Place ramekin in a baking dish. Pour tap hot water into the baking dish until it reaches half way up the ramekins.
Bake until the egg whites and yolk is just set, about 15-18 minutes. Remove from oven and spoon remaining salsa on top.Serve immediately.

Hash Brown Croque Monsieur Sandwich

2016-07-01T00:27:00.000-07:00

Perfect for a winter weekend breakfast or lazy lunch, a take on the classic comfort food Croque Monsier sandwich swaps bread for a hash brown waffle.

Ingredients

4 tablespoons butter
¼ cup flour
1¼ cup milk (room temperature)
½ teaspoon kosher salt
¼ teaspoon freshly grated nutmeg
2 lbs frozen tater tots
8 slices of black forest ham (about 6 oz.)
1½ cups grated Fontina (.5oz)
chives

Instructions

Cover waffle iron with non-stick spray. Place tater tots down on waffle iron as close together as possible. Cook until browned, about 5-7 minutes (time will vary according to machine).
To make béchamel sauce: In a saucepan over medium heat, melt butter. Add flour and whisk to combine, continue to cook and whisk until mixture turns dark golden, about 6-7 minutes. Stir in milk and continue to whisk until smooth and mixture thickens, about 7-10 minutes. Transfer to a shallow dish and set aside to cool. Place a a piece of plastic directly on surface.
Assembly: Heat oven to 425 degrees F. Portion out half of bechamel sauce and spread evenly among 4 waffles. Place waffles, bechamel sauce side up, onto wire rack lined baking sheet; layer with ham and half of cheese. Top with remaining waffles and spread remaining bechamel sauce on top, sprinkle remaining half of cheese. Bake until cheese is browned and bubbly, about 10-15 minutes.

Easy Salad Recipe -INSALATA CON SONGINO, PERE E MELAGRANA (SONGINO, PEAR AND POMEGRANATE SALAD)

2016-07-01T00:03:00.001-07:00

Ingredients

150 g (5.4 oz) songino lettuce
2 ripe Williams pears or Conference pears
8-9 tablespoons pomegranate seeds
4 tablespoons pine nuts, lightly roasted
400 g (14 oz) fresh goat’s cheese, cut in pieces
Extra virgin olive oil
Freshly ground pepper

Instructions

1. Wash under cold water and dry the songino
2. Seed the pomegranate (see note)
3. Peel the pears, cut into quarters and remove cores. Cut each quarter into four thin slices
4. Place equal portions of the songino on four single plates. Arrange the slices of half a pear on each plate and add 2 spoons of pomegranate seeds and 1 spoon of pine nuts. Place ¼ of the cheese on each plate. Bring olive oil and pepper to table and let each diner dress his own salad according to the Italian tradition.
Note: You can substitute fresh goat’s cheese with feta cheese.
To clean the pomegranate is much easier than you think. Here is my way:
1. Using a sharp knife, halve the pomegranate across it’s diameter
2. Make a small cuts in the membrane in each pomegranate half
3. Working over a bowl, just start hitting the back of the pomegranate with a wooden spoon. If this is done correctly, all the seeds should fall right out into the bowl.
This method can be a little bit messy, so work gently and avoid a wooden cutting board, because pomegranate juice does stain. You can, however, remove stains with lemon juice or vinegar.

CIAMBELLONE MARMORIZZATO (MARBLE RING CAKE)

2016-06-30T23:59:00.000-07:00

Ingredients

250 g (1 cup + 2 tablespoons) butter, at room temperature
250 g (1 1/4 cups) sugar
4 eggs
125 ml (1/2 cup) milk
350 g (1 cup + 2 tablespoons) all-purpose flour
50 g (1/3 cup) fine corn flour (type “fioretto”)
15 g (1 tablespoon) baking powder
1 teaspoon vanilla extract
Grated rind of one organic lemon
4 tablespoons unsweetened cocoa
1 tablespoon rum
Powdered sugar, for decoration (optional)

Instructions

1. Preheat oven to 180 °C (350°F). Grease and flour a spring-form ciambella or Bundt pan (25 cm, 10 in)
2. In a bowl, sift flours and baking powder together. Set aside.
3. In a large bowl cream the butter with the sugar and vanilla extract using an electric mixer. When the batter is creamy add the egg yolks one at a time. Add two tablespoons of the flour mixture, lemon zest and 80 ml (1/3 cup) of milk. Mix until smooth
4. Beat the egg whites with an electric mixer until fluffy
5. Stir in the egg whites and add the rest of flour. Mix gently.
6. Pour 2/3 of the batter into the pan. In the remaining part (1/3) add the cocoa, rum and the rest of the milk. Mix gently. The batter should be smooth and creamy, otherwise add 2-3 tablespoons of milk
7. Pour the cocoa batter on top of the white batter. Using a fork, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
8. Bake for 50 min. Check the cooking doneness with the” toothpick test”: Insert a toothpick into the cake, if it comes out dry, the cake is done.
9. Allow to cool for a few minutes on a wire rack. Remove from pan and when the cake is completely cool, you can sprinkle with powdered sugar.-Paola

PB and J Thumbprint Cookies

2016-06-30T23:55:00.000-07:00

If you love the iconic peanut butter and jelly sandwich, then you will love these peanut butter thumbprint cookies filled with your favorite flavor of jam.

Ingredients

½ cup butter, room temperature
¼ cup shortening
¾ cup peanut butter
1 + ¼ cups granulated sugar, divided
2 tsp. vanilla bean paste
2 eggs
3 cups all-purpose flour
½ tsp. baking powder
½ tsp. salt
¼ cup strawberry jelly

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In a mixing bowl, add in the butter, shortening and peanut butter. Mix on medium until combined.
Add in the 1 cup of granulated sugar and vanilla bean paste. Mix until light and fluffy.
Add in the eggs one at a time until incorporated.
Add in the flour, baking powder and salt. Mix until a dough ball forms.
Scoop the cookies out using a cookie scoop. Roll the dough ball between your two palms.
Place the remaining ¼ cup of granulated sugar in a shallow little bowl.
Roll the dough balls into the sugar.
Press down the center of the dough to form the thumbprint.
Place a teaspoon (or more depending on how big of a thumbprint you made) of jelly into the hole.
Place into the oven and bake for 12 – 14 or until done. Place on a cooling rack to cool. If you need the jelly spread out more, gently spread out with a toothpick

Beef Pot Pies

2016-06-30T23:38:00.000-07:00

Indian Recipes are treated as one of the most popular spices ingredient dish in the world, As there are more then 90 types of Masala/powders used to cook food and one of spicy recipe is Beef Pot Pies

INGREDIENTS

2 sheets of puff pastry
¾ stick unsaltedbutter
1 tablespoons canola oil
6 large sage leaves
1½ cups diced carrots
1 cup country potatoes
⅓ cup sliced leeks
1 lb extra lean ground beef
⅓ cup frozen sweet peas
salt and pepper to taste
2 tablespoons of thyme
¼ cup flour
1 cup milk
½ cup parmesan cheese
½ cup beef broth
2 tablespoons tomato paste

INSTRUCTIONS

Preparation: Heat oven to 400 degrees F. Butter muffin pan wells with butter.
Thaw puff pastry according to package.
Place butter and oil in a large skillet over medium high heat and stir to blend and until butter is foamy. Add in sage leaves and cook until crispy. Remove from pan and discard. Add in carrots, potatoes and leeks, stir to coat. Place lid on top for about 8 minutes or until carrots and potatoes are soften. Add in beef and stir until cooked through and meat is no longer pink. Salt and pepper to taste, Add in thyme and flour and stir until dissolved. Add in milk and cook until liquid is almost all evaporated. Stir in parmesan cheese. Pour in beef broth and add tomato paste in and stir until combined. Remove from heat.
Cut each puff pastry sheet into four even squares. Stretch each square to approximately 6 inches wide. Place puff pastry in buttered muffin well and fill with pot pie filling. Cover top by bringing the four corners to the center and and pinching them together. Brush tops with egg wash (one beaten egg). Sprinkle kosher salt on top. Bake 400 degrees F for about 10-12 minutes or until tops are golden brown. Serve immediately.

Easy recipe which is made in 4min

2016-06-30T23:28:00.000-07:00

Morning Fruit Salad for refreshment and healthy diet : Kora Nishak

Eating healthy and fresh salad/fruits helps to glow human beings skin and makes them fresh and energetic, so follow our easy recipe guide and make all easy recipe at your home.

INGREDIENTS:-

2 stalks celery
one and half Red Apples
1/2 cup chopped walnuts
One sliced peach
1/2 cup dried cranberries
1 pack of lemon yogurt

INSTRUCTIONS :-

Remove Apple cover and cut into medium peaces, slice peach, dried cranberries,celery and chopped walnuts and mix it in bowl.
Now Put some Lemon yogurt on the top of it.
Now allow it to cool for some time by keeping it in refrigerator.
Ready to serve.

NOTE : Presenting a dish is totally upto you, variation in garnishing can be done as per your requirement. Always change for improvisation.

Easy Creamy Tomato Sauce

2016-02-18T01:38:00.002-08:00

Make a large batch of this simple, creamy tomato sauce and have on hand for a variety of pasta and baked sauces, with or without meat.

Ingredients

1 29oz canned tomato or plain pureed tomato sauce
½ white onion, finely chopped
1 tbsp olive oil
3-4 tbsp white wine
½ cup heavy cream
pinch of sugar
salt and pepper to taste
3-4 fresh basil leaves
½ cup freshly grated Parmesan cheese

Instructions

In a medium nonstick pot, heat the olive oil over medium-high heat. Add in the onion and a pinch of salt, and cook until the onion is softened and translucent. Add in the white wine, and let it cook until all the alcohol has evaporated.
Add in the tomato sauce, a little sugar, and salt & pepper, lower the heat to a simmer, and cover. Let the sauce cook for at least 10-15 minutes.
When almost ready to serve, cook your favorite pasta according to package directions.
Stir the heavy cream, parmesan cheese, and basil leaves into the sauce, and cook it for a few minutes longer while you wait for the pasta to be ready.
Once everything is ready, top pasta with the sauce and serve immediately!

Reference : http://www.worldwiderecipe.com/mexican-food-recipe/easy-creamy-tomato-sauce/

Warming Hot & Sour Noodle Soup

2016-02-18T01:34:00.003-08:00

This is a hug in a bowl. A thai style soup using all the wonderful tastes of hot, sour, salty and spicy. Need I say more?!… There is a hefty ingredient list for this recipe, but don’t let that stop you trying this delicious soup. You’ll probably have most of them in your fridge or pantry.

INGREDIENTS:-

2 carrots, cut in half
1 celery stick, cut in half
1 onion, skin on and cut into 4
1 tablespoon coriander seeds
small bunch of fresh coriander
4 dried red chillies
4 kaffir lime leaves
2 sticks of lemongrass
1 tsp shrimp paste (optional)
1 tbsp sugar, I like palm sugar, to taste
200g noodles, egg or rice
8 cherry tomatoes, cut in half
8 oyster mushrooms, cut into large bitesize pieces
handful of chopped veggies, I like spinach
12 raw prawns, shell removed but tail left on and deveined
1 red chilli, sliced
2 spring onions, sliced
juice of 1 lime
splash fish sauce (nam pla), to taste

INSTRUCTIONS :-

1. Make a base stock for the soup by boiling 2 litres of water with the carrots, celery, onion, coriander seeds and stalks from the fresh coriander, dried red chillies, lime leaves, lemongrass and shrimp paste (if using) and palm sugar.
2. Bring to a boil whilst you cook the noodles in a separate pan of boiling water. Boil according to the pack instructions and drain once soft.
3. In the empty pan toss in the tomatoes, mushrooms, veggies, prawns and most of the red chilli and spring onion.
4. Once the stock has been boiling for 10 minutes strain it into the veggie pan. Turn the heat on and bring to a simmer to cook the prawns.
5. Stir in the noodles and taste. Adjust the seasoning with lime juice and fish sauce. It should be hot, sour, spicy and salty.
6. Serve sprinkled with the fresh coriander leaves and remaining red chilli and spring onions.

Gingerbread Ice-Cream

2016-02-18T01:10:00.000-08:00

Ingredients

5 egg yolks
1 cup brown sugar
1 tsp. vanilla bean paste
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground cloves
3 cups heavy cream
1 cup milk
3 T. molasses
chopped soft gingerbread cookies, optional

Instructions

Place the egg yolks into a bowl.
In a medium sauce pan, add in the sugar, vanilla, ground cinnamon, ginger and cloves. Whisk to combine.
Add in the heavy cream, milk and molasses. Place over medium heat and let heat to almost a boil.
Once small bubbles form around the outsides of the pan, add about ½ cup of the hot milk in with the yolks, whisking constantly. This is called tempering the egg yolks.
Add the egg yolk mixture into the saucepan with the rest of the hot milk. Whisk constantly. Let it heat back up and thicken. Once it is thick enough to cover the back of a wooden spoon, it’s done. It took about 4 minutes for me.
Strain the mixture with a fine mesh strainer. Place the hot mixture into a bowl, cover with plastic wrap and let it chill overnight.
Place in the ice cream maker for the recommended time required by your ice cream maker. Mine recommends no longer than 20 minutes.
If you choose to add bits of soft gingerbread cookies, fold them in now.
Add the ice cream into a freezer-safe bowl or loaf pan. Cover with plastic wrap.
Place in a freezer safe container and freeze for 2 hours or until very firm. Scoop and serve!

Cajun Spiced Crab Coquettes

2016-02-18T01:01:00.002-08:00

Also known as rabanada, Brazilian French toast has more of a custard flavor than standard French toast and is sprinkled with sweet cinnamon sugar.

Ingredients

MASHED POTATOES
- 4 medium russet potatoes
- 2 tbsp butter
- ⅛ cup milk or cream
- 1 tsp salt
CRAB FILLING
- 1 can of crab
- ½ cup corn
- ¼ cup cream cheese
- 3 strips bacon, cubed and cooked
- 1 tsp cajun spice
- ¼ tsp salt or to taste
- ¼ tsp pepper
- 1 cup grated gruyere cheese
CRISPY COATING
- 1 cup Panko preseasoned (or add 1 tsp salt and ½ tsp pepper)
- 1 egg
- ½ cup flour seasoned with 1 tsp of salt
FOR EACH CROQUETTE
- ⅛ cup mashed potato
- 1 tbsp rolled into a ball
FOR THE SAUCE
- 4 tbsp mayo
- 1 tbsp chopped basil
- ¼ lemon squeezed
- 1 tsp cajun seasoning
- ½ tsp salt
FOR FRYING
- 4 cups of vegetable oil (sunflower oil works great)
Instructions
1. First make the mashed potatoes. Peel the potatoes and cut into chunks. Add them to a large pot, cover with water and bring them to a boil. Cook until you can slide a fork into a potato easily. Drain and either rice your potatoes back into the pot or add them back in and mash them well with a masher. Add the
2. butter, cream and salt and mix well. Set aide to cool.
3. Next make the filling. Add all the filling ingredients to a medium bowl and stir to combine. Set aside.
4. Make the sauce. Add all the ingredients into a small bowl, stir well and set aside.
5. Get out three plates or shallow bowls. In one add the panko and season it if necessary. In another, add the egg and beat it with a fork. In the third, place the flour and salt. Arrange them so they go in a line in this order: flour, egg, panko.
6. Make the balls. First take a tablespoon of the filling and roll it into a ball. Next take ? of a cup of mashed potatoes and roll into a ball as well. Using your thumb, make a hole in the mashed potato ball and slide the filling ball into the hole. Push the mashed potato around the filling ball until its completely covered. If any spots of filling are showing, just take a little potato and patch the hole. Roll the ball around again so its got a nice circular shape. Repeat with the rest of the potato and filling.
7. Pour vegetable oil into a medium skillet to measure 4 inches deep (you want it to just cover the
8. croquettes) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.
9. Dip potato balls in the flour, then the egg, and then roll in breadcrumbs. Working in batches, fry the
10. croquettes, turning often, until golden brown and crisp, 3–4 minutes. Remove from the hot oil with a
11. slotted spoon. Drain on paper towels.
Reference : http://www.worldwiderecipe.com/us-uk-food-recipe/cajun-spiced-crab-coquettes/

Brazilian French Toast

2016-02-18T00:56:00.000-08:00

Also known as rabanada, Brazilian French toast has more of a custard flavor than standard French toast and is sprinkled with sweet cinnamon sugar.

Ingredients

24 slices of stale French baguette, ¾-inch thick (about 1-½ baguettes)
2 cups whole milk
1 Tablespoon pure vanilla extract
½ to ¾ cup granulated sugar
4 large eggs, lightly beaten and homogeneous
Vegetable oil for frying
½ cup sugar
1 tablespoons ground cinnamon
Honey or maple syrup to serve with (optional)

Instructions

Line a large baking sheet with a double layer of paper towel. Set aside.
Divide bread slices between 2 large, shallow baking dishes, arranging them in one single layer each. In a jar or pitcher, mix well the milk, vanilla, and sugar. Pour milk mixture over the bread slices, distributing the liquid evenly over all the slices. Let bread slices soak for about 20 minutes, allowing it to soak up as much of the milk mixture as possible.
In a large heavy skillet, heat about 2 inches of vegetable oil over medium-high until oil is hot enough that it sizzles.
By hand, pick up each one of the milk-soaked bread slices (handling it gently) and dip it into the beaten eggs, coating both sides and allowing the excess to drip back into the egg bowl. Place the bread into the hot oil, and cook until well-browned on one side, about 1 to 1-1/2 minutes. Flip the bread and cook until both sides are golden brown. Carefully transfer rabanadas to the sheet lined with paper towels. Repeat with remaining slices of bread, cooking several simultaneously if the skillet is large enough.
In a medium bowl, mix sugar and cinnamon together. Dredge all sides of the bread slices into mixture. Any excess cooked eggs threads can be removed before dredging bread slices into -sugar cinnamon mixture. Brazilian French toast can be served either warm or at room temperature, by itself or drizzled with honey or maple syrup. I garnished mine with berries. In Brazil, it is served as a Christmas dessert or an afternoon snack, but it can be enjoyed any time of the year!

NOTE: Cook in batches and do not overcrowd the pan! You may have to lower the heat a bit for the next batches or cook slices in less time since temperature will be higher.
INACTIVE TIME: 20 minutes

Best-Ever Cantonese BBQ Pork Belly

2016-02-17T12:09:00.000-08:00

Turkey, Bacon, and Pear Winter Sandwich

2016-02-17T12:07:00.000-08:00

With crispy bacon, leftover turkey, sweet pears, pickled brussels sprouts, and a sprinkling of cheddar cheese, this winter sandwich is anything but ordinary. Try it on game day.

INGREDIENTS:-

8 ounce fresh turkey breast (we used leftover turkey)
2-6 inch french baguettes
6 ounces fresh brussel sprouts (shredded)
3 Tbsp mayo
2 Tbsp cider vinegar
2 slices cooked bacon
1 red pear
½ cup shredded sharp cheddar cheese
1½ tsp Bell’s Poultry seasoning
1 Tbsp Butter
2 tsp white sugar
1 tsp celery seed
½ tsp black pepper

INSTRUCTIONS :-

Start by placing vinegar, sugar, pepper and celery seed in a medium mixing bowl and mix until sugar is dissolved.
Add brussel sprouts and mix. Allow to sit for a minimum of 15 minutes.
On an oven-safe pan, place turkey in a single layer and top with cheddar cheese, then top with chopped bacon.
Place under broiler to melt cheese.
To prepare sandwich start by spreading butter on sliced baguette and grill (flat side down) in sauté pan until browned.
Top bottom of bread with pears sliced into ? in slices.
Top with ½ turkey, bacon and cheese from broiler.
Drain sprouts and top turkey with half of sprouts.
Finish off with mayo spread made by combining bells poultry seasoning mixed with mayo.

Berrylicious Frozen Yoghurt

2016-02-17T12:05:00.000-08:00

Ingredients

500 g mixed berries, I like blueberries and raspberries, and they can be frozen too
200 ml milk
500 g fat free yoghurt
1/4 teaspoon cinnamon powder (optional)
3 tablespoons honey, to taste

Instructions

1. Keep a handful of berries aside and whizz the rest up with all the other ingredients in a blender.
2. Taste and add a little more honey if you think it needs it.
3. Pop it in a freezer proof dish or tupperware, cover and leave in the freezer for around an hour.
4. Remove from the freezer and put back in the blender to break up any ice crystals that should have formed.
5. Put back in the freezer for another hour before doing the same again.
6. Before putting back in the freezer this time sprinkle over the reserved berries before popping the lid back on.
7. After a few more hours in the freezer the frozen yoghurt will be ready. Let it sit out at room temperature for about half an hour before serving or it will be rock hard!

French Onion Grilled Cheese Sandwich

2016-02-17T12:02:00.000-08:00

INGREDIENTS

1 large red or yellow onion- thinly sliced about ⅛ in thick
1 T oil
pinch salt
pinch fresh cracked pepper
¼ C sherry, port, or beef stock ( all optional)
4 slices hearty Bread or French Bread
2 T Butter ( or half oil)
1 C grated Gruyere cheese
1 tsp fresh thyme ( optional) Whole grain Mustard ( optional)

INSTRUCTIONS

In a large heavy bottom skillet, or cast iron pan, heat oil on medium heat. Add onion and saute for 5 minutes, stirring to coat. Turn heat down to medium low. Stir occasionally and continue sauteing for 30 minutes. Onions will sweat out their moisture, and eventually caramelize into a golden brown. Add a generous pinch of salt, a splash of port, sherry, or stock (optional) and let the liquid cook off. Remove from pan and wipe it out with a paper towel, to use again. Preheat oven to 350 F
Spread outer slices of bread with softened butter. Spread inside with whole grain mustard (optional) On two slices, divide and layer shredded Gruyere, top with caramelized onions, sprinkle with fresh thyme leaves, then add the rest of the cheese. “Close” the sandwiches with the other slices of bread, and gently press together
Heat 2 butter (or a combination of butter and oil) in the same skillet over medium heat. Place sandwiches in the pan and toast, carefully flipping when golden brown and cheese begins to melt. Place in a warm oven to fully melt the cheese if necessary, which will preventing the bread from getting too dark. Cut in half and enjoy.

Karaage: Fried Chicken

2016-02-17T11:59:00.003-08:00

Ingredients

1kg chicken wings
60ml soy sauce
60ml mirin
1 tablespoon sake
2 teaspoons freshly grated ginger and the juice
2 garlic cloves, crushed
katakuriko or potato starch to coat (you can substitute cornflour)
oil for deep frying
lemon wedges to serve

Instructions

1. 1. Remove wing tips from wings (the pointy end section). Then cut the remaining wing in half at the joint. You will end up with a piece resembling a small chicken drumstick and the flatter mid wing section.
  2. In a large bowl place soy sauce, mirin, sake, ginger & juice and garlic, mix well. Place chicken wings in the bowl and toss well.
  3. Cover bowl with plastic wrap and place in the fridge, leave to marinate for a couple of hours.
  4. In a wok, pour in oil until around 7cm deep. Heat wok over a medium heat to 170°C (340 deg°F) and pre heat your oven to 120°C (250 deg°F). Line a baking tray with baking paper and set aside.
  5. In a large bowl place katakuriko or potato starch. Working with 3 or 4 pieces at a time toss wings in the starch mix until they are coated well. Shake off any excess flour and place in the wok to fry.
  6. Fry for around 8 minutes and then turn the chicken over and fry on the reverse side until cooked.
  7. Remove the wings from the oil, shake off any excess and drain on some kitchen towel. Then place the chicken on the baking tray and place in the oven to keep warm.
  8. Repeat with the remaining chicken wing pieces.
  9. Serve wings with wedges of lemon.

No Bake Peanut Butter Bars

2016-02-17T11:57:00.003-08:00

Ingredients

Crust

1 cup of organic, gluten free rolled oats (I prefer Bob’s Redmill)
1 cup of almond flour
4 tablespoons of maple syrup
Pinch of salt

Filling

2 cups of your favorite peanut butter (I used Justin’s)
2 large ripe bananas or 3 regular sized
⅓ cup of maple syrup
¼ cup of melted coconut oil
1 tablespoon of vanilla extract

Toppings (optional)

Peanuts
Chocolate chips
Gluten free pretzels
Chocolate sauce drizzle (1/3 cup of dark chocolate chips melted with a teaspoon of melted coconut oil – whisk and then drizzle over top of the bars).

Instructions

1. Line your 8×8 glass baking dish with parchment paper overlapping the sides for ease of removal. Add the crust ingredients to your food processor and blend until you can pinch the ingredients together between your fingers and it sticks. Dump the crust mixture into your pan and press the mixture evenly throughout the bottom of the pan. You can either use your palms or the backside of a measuring cup. Ensure that the mixture is firmly pressed down.
2. Add all of the filling ingredients into your food processor (no need to clean it out from the crust). Blend until smooth and creamy. Spoon that atop of your crust – spreading out with a spatula. I added optional peanuts and mini chocolate chips to the top. I did half with chocolate chips (because my husband is allergic).
3. Then cover and freeze until solid. Before serving, remove from the pan and slice into squares. Let the bars thaw for 10 minutes before serving. Freeze for storage.

Banoffee Ice Cream Cake

2016-02-17T11:56:00.000-08:00

Ingredients

2 x tins (395 gm / 14 oz) condensed milk
600 ml / 20 fl oz of heavy or thickened cream
200 gm / 7 oz rice cookies
50 gm / 1.8 oz raw cashews
80 gm / 3 oz unsalted butter melted
250 ml / 8.5 fl oz thickened or heavy cream
2 very ripe bananas mashed (about ½ to ¾ of a cup)

Instructions

Empty the two cans of condensed milk into a casserole dish that will sit in a baking try ½ full of water. Cover the condensed milk with greaseproof paper and then foil and bake for 1 hour or till a light caramel colour ( you could also boil the tins for the same effect)
Cool in the fridge till very cold, or pop in the freezer till cold for those short on time
Meantime crush the cookies and cashews together ( doesn’t matter if there are cashew pieces bigger than the biscuit crumbs, it just adds texture. Mix with the melted butter and press into the bottom of the springform tin.Chill
Beat the 600 ml of cream with the chilled caramelized condensed milk till light and thick. You should be able to spoon it up quite easily. Spoon it into the cake tin on top of the biscuit base, and pop into the freezer. I like to leave mine to set for an hour or two.
Mash the two ripe bananas and then add beat them in a mixer with the 250 / 8.5 floz of thickened cream until light and thick. Spread this banana mix over the top of your condensed milk ice cream ( do not be tempted to sweeten this) Flatten out by taping on the bench or using a small spatula
Put the Ice Cream cake into the freezer protected by a piece of foil. Freeze for up to two weeks or till needed.
To make the Caramel: Put the brown Sugar, salt and Cream into a saucepan and melt. Then let it come to the boil. Boil for about 30 seconds before adding the lemon juice. Put into a bowl or jar and chill . This is best made well before you need it so it is cold .
To Decorate
Whip the last cup of cream and put it into a plastic bag and snip off the corner
Run a knife around the edges of the cake and demold. Put onto a serving platter
Slice the banana . Pipe generous dots of whipped cream around the edges then spoon over the caramel sauce. Add bananas and grated chocolate.
The cake melts quickly once demolded so pop it bake into the freezer if you are prepare anything to go with it. It will be fine ona platter in the freezer even fully decorated. The left overs will also keep well. Just cover (or back in the cake tin)

Blackberry Bramble

2016-02-17T11:53:00.000-08:00

A refreshing summer cocktail, the bramble combines fresh blackberries, gin, lemon juice and soda- or for a refreshing twist, try topping with Ginger Brew.

INGREDIENTS

½ C fresh blackberries
2 Ounces Dry Gin
1 Ounce Blackberry Liquor ( optional)
1 Ounce simple syrup or maple or agave
1½ Ounce fresh lemon juice
Ginger Brew or Soda

INSTRUCTIONS

1. In a cocktail shaker, muddle blackberries with gin, blackberry liquor ( optional) lemon juice, simple syrup or agave, until broken up and they release their juice.
2. Double strain, using a fine mesh strainer, to remove seeds.
3. Fill 3-4 rocks glasses with ice. Divide blackberry -gin mix among the glasses, and top with soda or ginger brew. Garnish with a blackberry and lemon zest.

Vietnamese Vermicelli Bowl

2016-02-17T11:48:00.000-08:00

Flavorful, healthy Vietnamese Vermicelli Bowl with lemongrass chicken ( or tofu or shrimp) fresh veggies and herbs a Nuoc Cham, a flavorful low fat Vietnamese Dressing

INGREDIENTS:-

1 ½ lbs chicken, tofu or large prawns
½ Cup finely chopped lemongrass ( 3 stalks- white part)
½ C onion or shallots
2 garlic cloves
1 tsp kosher salt
1 tsp sugar
½ tsp ground Chinese five spice
¼ Cup oil
—–
8 oz vermicelli rice noodles, cooked.
—-
1 Red Bell pepper -sliced into strips
1 English cucumber, halved and sliced
1 daikon radish- grated or cut into matchsticks
generous handful of fresh basil or mint leaves
——
¼ Cup fresh lime juice
1 Tble fish sauce ( or make vegan fish sauce…see below)
2 Tble water
1 Tble sugar
1 red chile- medium spicy

INSTRUCTIONS :-

Cut chicken or tofu into long strips ( if grilling) or bite sized pieces if cooking in a skillet or grill pan. Make the marinade. Place lemongrass in a food processor and pulse until very finely chopped….see photo. Add the remaining ingredients- onion, garlic, salt, sugar, five spice, and pulse until finely chopped. Place mixture in a bowl, stir in oil and chicken. Let marinate 30 minutes or up to 24 hours.
Boil noodles (read package directions- normally boil for 2-3 minutes.) Drain, rinse with cold water. Or if you prefer your noodles warm, rinse with hot water. Prep Veggies. Make Dressing- mix lime juice, fish sauce, water, sugar and a few sliced chilies in a small bowl. Set aside.
Pre heat grill. Grill Chicken (or use a grill pan or skillet on the stove) and cook on medium heat until cooked through. Place in a warm oven until ready to use.
Assemble bowls. Place noodles, veggies, fresh herbs, grilled chicken, grouped together in a bowl, Spoon a little dressing over the noodles and veggies. Enjoy!!

SPICY SICHUAN “WATER BOILED” FISH AND CELERY (SHUI ZHU YU)

2016-02-16T00:42:00.000-08:00

Give mild fish a serious lick of heat with homemade chile oil and fermented black soy beans. You can serve the fish and vegetables with just a little broth, as shown here, or as a soup.

Ingredients

1 tsp. kosher salt
3 egg whites
1⁄4 cup cornstarch
1 1⁄2 lb. boneless, skinless mahi mahi filet, cut into 1-inch pieces
3 pieces pieces of cassia bark or cinnamon sticks
3 whole star anise
1 whole black cardamom pod
4 cloves garlic, peeled and smashed
1 bunch scallions, trimmed and cut into 1-inch pieces
1 (3-inch) piece ginger, peeled and thinly sliced
2 tbsp. chile bean sauce (doubanjiang)
2 tbsp. fermented and salted black beans (douchi), rinsed
4 stalks celery, cut into 1-inch pieces
1⁄2 cup Shaoxing wine
2 tsp. sesame seeds
Roughly chopped cilantro, to garnish
Sichuan chile oil, to garnish

Instructions

In a medium bowl, whisk the salt and egg whites until foamy. Whisk in the cornstarch until smooth then add the fish to the batter and toss to combine.
Return the large wok to medium heat and add the remaining 2 tablespoons oil. Stir in the cassia bark, star anise, and cardamom and cook until fragrant, about 3 minutes. Using a slotted spoon, remove and discard the spices. Add the garlic, scallions, and ginger to the wok and cook, stirring, for 3 minutes. Stir in the chile bean sauce, black beans, and celery and cook 3 minutes longer. Add the Shaoxing wine and 1⁄2 cup water and bring to a simmer. Lift the fish from the batter and add it to the wok, 1 piece at a time, and cook until all the fish is cooked through, about 5 minutes.
Divide the fish and aromatics among bowls and drizzle with the chile oil. Garnish with cilantro before serving.

Chocolate Puff Pastry Rolls

2016-02-16T00:38:00.001-08:00

If your kids love spreading nutella on bread at breakfast, do try these nutella rolls and surprise them in the morning.

Ingredients

- - 3 puff pastry squares, thawed
  - 12 tsp nutella
  - Castor sugar for garnish, optional
Instructions

Tuna and Avocado Wontons with Sriracha Aioli

2016-02-15T23:35:00.002-08:00

Got 10 minutes? That’s all you need to make Tuna Sashimi and Avocado Wonton Cups. Perfect for parties and impromptu get togethers.

Ingredients

- 12 square wonton wrappers
- vegetable spray
- ¼ cup good quality mayonnaise
- 1 tablespoon Sriracha
- 2 avocados, pitted
- 1 Serrano or jalapeño, seeded, deveined, and minced
- ⅓ cup red onion, finely chopped
- 2 tablespoons fresh lime juice
- ½ – ¾ teaspoon Kosher salt
- pinch of freshly ground black pepper
- 7 ounces sushi-grade tuna
- 1 tablespoon black sesame seeds (white is ok too)
- 2 scallions, green parts only, thinly sliced
Instructions
1. Preheat the oven to 350 degrees F. Lightly spray each cup of the muffin tin with the cooking spray. Gently press a wonton wrapper into each cup so that the wrapper takes its shape. Lightly spray the wonton wrappers with the vegetable spray and bake for 8 – 10 minutes, or until crispy and golden-brown.
2. While the wonton cups are baking, mix the mayonnaise and Sriracha in a small bowl to make the quick Sriracha aioli. Cover and refrigerate until ready to serve.
3. In a medium-sized bowl, mash the avocados with a fork. Stir in the Serrano, red onion, and lime juice. Season with salt and pepper to taste.
4. Slice the tuna ¼-inch thick, against the grain.
5. Once the wonton cups have baked, remove and allow to cool. Once cooled to room temp, place a dollop of the avocado mixture in each cup. Top with two slices of tuna, drizzle with the Sriracha aioli, and garnish with the sesame seeds and scallions. Serve and enjoy!
Notes

* The wonton cups can be baked the day before and stored in an air-tight container.
* If you’re making these for a party – assemble just before serving. They will hold up for about an hour in the fridge, but if prepared too early the bottom of the wontons will become soggy.
* For a pretty application of the Sriracha-mayo, I used a squeeze bottle.
Refer : http://www.worldwiderecipe.com/french-food-recipe/tuna-and-avocado-wontons-with-sriracha-aioli/