Sunday, May 1, 2016

Baked Mac & Cheese

I've made mac&cheese a few times but all of those are stove top version. This is the first time that I made a baked version which is similar to the one my friend always makes for her when we go to our farm in England!

The recipe which I asked my friend for it and the following is what she told me..

A basic cheese sauce , butter and flour made into a roux then milk added in slowly , with cheddar and Parmesan , I also put 1 tsp of mustard in either French or English , whichever you have, make it rather thick( I keep a cup of the pasta water aside  In case it's too thick , add a little if you need to ) Mix them well then lots of cheese on top into a warm oven (160) for 30 mins.

And below is what I used for the cheese sauce. ( For 5 oz. of macaroni )

30 g butter
1.5 tbsp flour
2 cups milk plus some water from cooking macaroni ( to loosen the sauce )
1 cups cheddar cheese plus more + some parmesan for topping
Salt to taste
1/4 tsp English mustard powder

I baked at 170c for 20 minutes..


Indian Spicy Dry-Fried Prawns

My husband has been eating more seafood & chicken than red meat since he started being on diet. And I chose to make this spicy prawn instead of salad or roasted dish to jazz things up for him !

The recipe 

Prawns / Shrimp -1 lb
Ginger garlic paste-1 tsp
Turmeric powder-1 tsp
Chilly Powder-3 tsp
Coriander powder-2 tsp
Pepper powder-1 tsp
Garam masala powder-1 tsp
Required salt
Oil-4 tbsp
Onion-1/2 thinly sliced
Curry leaves
Green Chillies-5

In a bowl,take the cleaned prawns.To that add ginger garlic paste,turmeric powder,chilly powder,coriander powder,garam masala,pepper powder and required salt and marinate for at least 30 minutes.

In a pan,add the marinated prawns.Cover and cook the prawns  without adding water.The prawns will cook in its own water.Cook until all moisture evaporates completely.

In a pan,add oil ,curry leaves and green chillies and sauté for a minute
Add sliced onions and sauté until translucent
Add the prawns and stir to mix everything well for a few minutes until done.

Saturday, April 30, 2016

Condense Milk Chiffon Cake

It's been a while since the last time I made a cake. So it's time to make sure that I've still been able to make such a thing!! Even though it's not perfect but at least it passed my testers's standard !

The recipe could be found here . ( I adapted the recipe by using chiffon cake pan which is the reason why I call it '"chiffon cake" instead of cotton cake as the original recipe )  

Thursday, April 28, 2016

Mexican Ranch Chicken Salad

My husband has been on diet and I, as a personal chef, have to do my best to help him reach the goal! And this salad came from my google search which turned out to be a great dish and really pleased my hubby !

The recipe could be found here.

Saturday, April 23, 2016

Kenyan Corn & Bean Salad

I've fallen in love with fews of Kenyan dishes when we went there for our Safari trip early this when we got back to HK, I googled and got few more Kenyan interesting recipes including this one!

The original recipe is to make a stew but I decided to change it into salad form, so I slightly modified the recipe to make my own version ! Served it as my hubby's healthy lunch and he gave me nothing but great feedback !!

The recipe :

1 Tbsp of vegetable oil
1/2 large onion, chopped
3 clove of garlic, minced
2 tsp of curry powder
A large bunch of fresh kale, chopped
1 big tomatoes, sliced
2 cobs corn, husked
1 cup of cooked beans, any type, drained and rinsed
A sprinkle or two of salt and lots of freshly ground pepper

1. Cut the corn kernels from the cobs and set aside. Heat the vegetable oil in a large pot and sauté the onions and garlic over medium heat until they are lightly cooked, about 3 minutes or so. Add the curry powder andcook for another minute or so.

2. Add the kale and reduce the heat to low. Cook, stirring with a wooden spoon until the kale softens, about 10 minutes or so. Add the tomatoes, corn and beans and simmer another 10 minutes or so. Season to your taste with salt and pepper then serve


Monday, March 21, 2016

Sautéed Prawns & Zoodles with Pesto Sauce

Since clean / healthy food has become popular in these days, I've, then, seen lots of posts and recipes about zoodle (which seems fallen into the category) from the food blogs I've been following and finally, I managed to make myself up-to-date with this easy but gorgeous dish!!

The recipe ( slightly adapted from here.)

Sunday, March 20, 2016

Indian Style Fish in Mustard Curry

It's not often that I use fish to cook for Indian dishes. So,when I saw this interesting fish curry recipe a while ago, it ,of course, caught my attention at the first sight and I undoubtedly wanted to give it a try ! Finally, I managed to make the dish and was very happy with my outcome!

The recipe

500 grams halibut
1 and half tbsp yellow mustard seeds
2 tsp ginger paste
2 tsp garlic paste
A pinch of fenugreek seeds
1 medium tomato (pulp)
2 green chillies, slit
3-4 tbsp mustard oil (for frying)
2 tbsp mustard oil for frying the masala
½ to 1 tsp chilli powder (depends on how hot you want the curry)
½ tsp turmeric powder + ½ tsp tsp for sprinkling over the fish
1 tsp coriander powder
½ tsp roasted cumin powder
1 tsp garam masala
Salt to taste
Fresh coriander for garnish

Wash the fish under running tap water. Strain the fish and place it on a plate. Sprinkle it with salt and keep it aside for 2-3 minutes.
Wash the fish again under running water and place the fish on a separate plate. Sprinkle the fish sparingly with turmeric powder and keep aside for 5-7 minutes.
During this time, you can prepare the masala for the curry. Ground the yellow mustard seeds to powder and add 3-4 tbsp or more of water. Again pulse it till a fine paste is formed. Keep this aside.
Heat the oil in a pan. Since this oil has a very pungent smell, you need to let it smoke on low flame.
Once that is done, carefully slip slices of fishes in the pan (be careful since the fish can splutter oil; I use a large spoon with a long handle to do this job)
Cook the pieces of fish on high flame till they are golden brown. Remove from the oil and keep them aside. Fry the fish in batches.
Remove the oil from the pan and in the same pan pour 2 tbsp of oil and again smoke it. Carefully add green chillies (if you want lesser heat of green chillies, you can add it towards the end of the frying process to obtain only its flavour) and add the fenugreek seeds to the oil.
Then add the mustard paste along with ginger and garlic paste. Fry it on medium heat till the masala becomes almost dry. You need to constantly stir the paste to prevent it from getting burnt.

Once this is done, add 2 tbsp of water and re-fry it till it becomes dry again. Add the tomato paste alongwith the dry masalas – red chillies, salt, coriander powder, garam masala powder and cumin powder. Fry for about 30 seconds and then pour 450 ml of water.

Once the water starts to boil, add the pieces of fish* to it. Let the water boil again. Now, reduce the flame to low and let it simmer for 5-7 minutes.
Remove the fish from the fire and transfer it to the serving bowl. Serve the fish, garnished with fresh coriander leaves, with steamed or cumin fried rice.
Serves 4