Tag Archives: Appetizers and Snacks
Chickpea & Vegetable Soup
Posted on 01. Dec, 2009 by frostiecuk.
Another soup that’s proved to be a hit and is extremely healthy, brimming with flavour and is relatively low cost to make. Be warned… due to the amount of vegetable that go into this soup, a small bowl is like a meal in itself!
With a generous helping of cinnamon and chilli powder, this a winter winner with a Moroccan feel that will leave you full, yet wanting just one more spoonful.
Ingredients
2 tbs olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
4 sticks of celery, trimmed and finely chopped
2 medium sweet potatoes, peeled and finely chopped
450ml vegetable stock
2 fat cloves garlic, finely sliced
1 tsp ground cinnamon
1 tsp medium chilli powder
800g chopped tomatoes (2 tins)
800g chickpeas (2 tins) drained and rinsed
Method
- Heat the oil in a large pan.
- Add the onion, carrots, celery, sweet potatoes and garlic.
- Cover and cook gently for 10-15 minutes until the vegetables are softened, stirring occasionally.
- Stir in the vegetable stock.
- Stir in the tomatoes and chickpeas.
- Add cinnamon, chilli powder and simmer for 15-20 minutes until the vegetables are tender.
- Blender until smooth.
- Add salt & pepper to taste and serve with rustic bread.
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Spicy Carrot Soup
Posted on 16. Nov, 2009 by Guy Boulud.
This is spicy warming soup packed with flavour is a favourite especially during the British winter months. Naturally low in fat, and helps towards your five a day, this recipe serves 4 people without any problem.
The great thing about this Spicy Carrot Soup is that it can be prepared well in advance of any meal or party, allowing you to concentrate on other courses. You simply reheat in the pan or microwave, whenever it’s time to serve!
Ingredients
500g carrots
15g low fat margarine
1 medium-size onion, sliced thinly
1 clove of garlic, chopped finely
1 tsp Tabasco sauce
1 tsp paprika
Single cream
Pinch of chilli powder
900ml vegetable stock
1 tablespoon tomato purée
Method
- Finely grate 50g of the carrots (for sprinkling on top when serving).
- Thinly slice the rest of the carrots.
- Melt the margarine in a saucepan on a low heat.
- Stir in the sliced carrots, onion, garlic and cook on very low heat for 5 minutes.
- Add paprika, Tabasco sauce and chilli powder and continue cooking for a further 5 minutes.
- Pour in the stock and add the tomato purée.
- Bring the soup to the boil, cover and simmer for 20 minutes.
- Process the soup in a blender or food processor.
- Serve in individual bowls, with the grated carrot floating on top.
- Swirl a small amount of single cream in each serving.
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Baked Potato Skins With Chorizo
Posted on 15. Aug, 2009 by Guy Boulud.
I like baking these potato skins for my kids. The potato skins are lightly crisp and the Chorizo mixtures provide the right amount of saltiness that is needed. I had used both Monterey Jack Cheese and Cheddar Cheese for the topping. As usual, you can substitute with other cheese of your choice. Well, my kids enjoyed it so much that they have asked me to bake some again next weekend!
Baked Potato Skins With Chorizo
Ingredients
8 Medium Russet Potatoes, scrubbed
2 Tbsp Canola Oil
1 (160 g) Chorizo, sliced and halved
1 Medium Yellow Onion, chopped
1 Tbsp Olive Oil
200 g Grated Mixed Cheese (Monterey and Cheddar)
Sour Cream
Chopped Scallions
Freshly Ground Black Pepper
Smoked Paprika
Method
Preheat the oven to 400˚F.
Place the potatoes on a large baking tray. Bake the potatoes for 45 to an hour, or until softened. Remove from the oven and let the potatoes cool slightly.
In a skillet over medium heat, heat the olive oil and cook the Chorizo for about 2 to 3 minutes. Toss in the chopped onion and continue to cook until the Chorizo and onions are golden brown in color. Set aside.
Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.
Brush the potato inside out with canola oil. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool slightly.
Turn the oven to 450˚F.
Divide the Chorizo and cheese equally on top of each crisp potato skin and top with some freshly ground black pepper.
Bake the potatoes for about 8 to 10 minutes. Serve the potatoes with a dollop of sour cream, chopped scallions and sprinkle with some smoked paprika. Serve immediately.
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Kuih Serimuka-Glutinous Rice With Pandan Custard Layer
Posted on 13. Aug, 2009 by Guy Boulud.
Glutinous Rice with Pandan Custard Layer or better known as Kuih Serimuka is one of the popular kuih or cakes in Malaysia. The bottom layer of the cake is made from glutinous rice that has been steamed with coconut milk. The top layer of the cake is a custard base, made from eggs, coconut milk, flours, and most importantly the fresh Pandan juice. The cakes are delicious and have just the right sweetness level. If you have a sweet tooth, then I’d suggest increasing the sugar to about 20 grams. Well, do try my recipe and enjoy!
Kuih Serimuka – Glutinous Rice With Pandan Custard Layer
Ingredients
Glutinous Rice Layer
400 g Glutinous Rice, washed and soaked overnight
150 ml Coconut Milk
100 Water
1 tsp Sea Salt
3 Pandan Leaves, cleaned and tied into a knot
Pandan Custard Layer
150 ml Pandan Juice
5 Tbsp Corn Flour
3 Tbsp All-Purpose Flour
3 Large Eggs
200 ml Coconut Milk
140 g Sugar
9 inches round tray
A piece of Banana leaf or an aluminum foil
Method
To make the glutinous rice layer: Mix rice, coconut milk, water, salt and Pandan leaves in a baking tray.
Steam the rice mixture over a high heat for 25 minutes until cooked. Remove from the steamer and discard the Pandan leaves. Fluff the rice with a fork and use a banana leaf to press and compact the rice layer.
Return the rice layer to the steamer. Continue to steam for another 10 minutes.
To make the Pandan custard layer: Combine Pandan juice and all the flours and mix well. In another bowl, whisk eggs, coconut milk and sugar together and add in the Pandan mixture. Mix well and strain the mixture into a clean medium size bowl.
Prepare a water bath and stir continuously until the custard mixture begins to thicken. (About 15 minutes) Pour the mixture into the rice layer and continue to steam over a low heat for about 25 to 30 minutes.
Allow the kuih to cool completely and slice to serve.
Note: To make the Pandan Juice. Blend 10 Pandan leaves with 200 ml water.
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‘Zhong’ Crescent Dumplings
Posted on 07. Aug, 2009 by Guy Boulud.
Today, I thought I’d surprise my kids by making them these Sichuanese style dumplings. I know they really fancy having dumplings for dinner. You will be pleased to know that these dumplings are so easy to make. Needs only a few key ingredients i.e. ground pork, ginger, Chinese cooking wine, and of course the dumpling wrappers. Kids loved it, they were just yummy! So, have fun making them and enjoy!
Recipe adapted from Sichuan Cookery by Fuchsia Dunlop
‘Zhong’ Crescent Dumplings
Ingredients
60-80 Circular Flour-And-Water Dumpling Wrappers (about 4 x 200g packets)
Filling
A 60g Piece of Fresh Ginger, unpeeled
1 Egg
1 Tbsp Shaoxing Wine
3/4 tsp Sea Salt
6-8 turns of a Black Pepper Mill
450g Minced Pork
For the dip
3 Tbsp Sweet, aromatic soy sauce or 3 Tbsp Light Soy Sauce and 2 tsp Sugar
1 1/2 Tbsp Chili Oil
1 tsp Sesame Oil
2 Cloves of Garlic, crushed and mixed with 1 – 2 tsp cold water
Method
Smash the ginger with the flat side of a cleaver blade or a heavy object and leave to soak for a few minutes in 200ml of cold water.
Mix the egg, wine and salt and pepper into the pork, and then gradually add the ginger-water (discarding the crushed pieces), so it is absorbed by the meat to form a fragrant, floppy paste. Mix the dipping ingredients in a little bowl – always add the garlic at the last minute to make the most of its strong, fresh fragrance.
Place a dumpling skin flat on your hand, and add a good tsp of filling. Fold one side of the skin over the meat, make one or two tucks in it, and then press it tightly to meet the other side and make a little, half-moon-shaped dumpling. You can seal the dumpling with a series of little pinches if you wish. Make sure you pinch the skins together tightly so the filling can’t ooze out. Lay the dumplings separately, on a lightly floured tray, plate or work surface.
Heat a generous pan-full of water to a vigorous boil over a high flame. Stir the water briskly, and throw in a couple of handfuls of dumplings. Stir once to prevent them from sticking to the bottom of the pan. When the water has returned to the boil, throw in coffee-cupful of cold water. Allow the water to return to the boil again, and throw in another coffee-cupful of cold water. When the water has returned to the boil for the third time, the dumpling skins will be glossy and puckered and the meat should have cooked through – cut one dumpling in half to make sure. Remove from the pan with a slotted spoon, drain well, and serve steaming hot with the spicy, aromatic dip. (NB: The cold water is added to prevent the water from boiling too vigorously and tearing the dumplings apart.)
*Sweet aromatic Soy Sauce
100 ml Dark Soy Sauce
200ml Water
6 Tbsp Brown Sugar
1/3 of a Cinnamon Stick or a piece of Cassia Bark
1/2 tsp Fennel Seeds
1/2 a Star Anise
1/2 tsp Sichuan Pepper
a small piece of fresh Ginger, unpeeled, crushed
Method
Place all the ingredients in a pan and bring to the boil, stirring to dissolve the sugar. Then turn the heat right down and simmer for about 20 minutes. You can bind the spices in muslin, or just put them into the liquid and strain it through a tea-strainer after simmering. Leave to cool.
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