Saturday, August 25, 2012
Friday, August 24, 2012
It's All About Food: TOP COOKING TIPS for MOM
It's All About Food: TOP COOKING TIPS for MOM: I want to share with you some extra TOP COOKING TIPS I have received from THE KLUTZY COOK via email. Cooking Tip #1 : To prevent m...TOP COOKING TIPS for MOM
I want to share with you some extra TOP COOKING TIPS I have received from THE KLUTZY COOK via email.
Cooking Tip #1: To prevent mould growing in tomato paste and similar jars, turn them upside down in the fridge (just make sure the lid is on nice and tight).
Cooking Tip #2: When baking biscuits, don't put them in a straight line. Instead, place them diagonally on the baking tray so that the air circulates better and they cook more evenly.
Cooking Tip #3: Use a shallow pan when roasting rather than a deep one. This allows heat to better circulate around the roast.
Cooking Tip #4: To avoid 'frying' chopped onions and garlic, rather than sauteing them, add a little water to the pan. This helps them to soften rather than going crisp.
Cooking Tip #5: To make your own buttermilk (also known as 'sour milk') for baking, add 1/2 teaspoon of vinegar to a 1/2 cup of milk. Buttermilk gives a lighter result than regular fresh milk.
Cooking Tip #7: If you have some coconut cream left in the can, tip it into another container (don't store it in the can - it will taste yucky). Then it can be kept in the fridge for a week or pop it in the freezer for a month.
Cooking Tip #8: When baking, make sure all the ingredients are at room temperature for best results. Take eggs, butter, milk etc out of the fridge an hour or so beforehand.
Cooking Tip #9: To stop yourself shedding tears while preparing onions try one of these ideas:
- Cut the root end off the onion last
- Refrigerate onions before chopping
- Peel them under cold, running water
- (this is my favourite) Keep your mouth tightly closed while chopping.
Cooking Tip #10: To prevent water boiling and splashing over the top of saucepans, lay a large spoon or spatula (wooden is best) across the top of the pan.
Enjoy the recipe and tips. Have a great weekend and until next time...Happy Cooking.
Sunday, August 12, 2012
It's All About Food: Bourbon Banana Puddings
It's All About Food: Bourbon Banana Puddings: Photo credit to CookingChannel Pudding base ingredients 2 cups whole or 2% milk 4 large egg yolks 1/2 cup sugar 1/3 cup light br...Bourbon Banana Puddings
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| Photo credit to CookingChannel |
Pudding base ingredients
2 cups whole or 2% milk
4 large egg yolks
1/2 cup sugar
1/3 cup light brown sugar
1/4 cup cornstarch
1/4 teaspoon table salt
4 tablespoons bourbon or whiskey
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
4 large egg yolks
1/2 cup sugar
1/3 cup light brown sugar
1/4 cup cornstarch
1/4 teaspoon table salt
4 tablespoons bourbon or whiskey
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
To assemble ingredients
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
30 gingersnap cookies
4 ripe bananas, sliced crosswise
1 teaspoon pure vanilla extract
30 gingersnap cookies
4 ripe bananas, sliced crosswise
For the pudding base
In a heavy-bottomed saucepan, bring milk to a gentle simmer over medium heat. In a separate bowl, combine egg yolks, sugar, brown sugar, cornstarch, and salt. Beat with an electric mixer until light and fluffy, about 2 minutes.
Stir a small amount of the warmed milk into the yolk mixture to temper the eggs. Whisk the yolk mixture back into the into the saucepan with the remaining milk. Reduce heat to medium-low and cook until the custard starts to thicken, about 3-5 minutes. Stir in the bourbon and vanilla and continue cooking until glossy and quite thick, another 1-2 minutes. Remove from heat and whisk in the butter, stirring until it is completely melted.
Push pudding through a fine mesh sieve into a large bowl. Press plastic wrap directly over the surface of the pudding and refrigerate for a minimum of four hours, or overnight.
To assemble
In a medium bowl, beat the heavy cream and vanilla with an electric mixer until stiff peaks form. Fold the whipped cream into the bourbon pudding until no visible streaks remain. In individual serving glasses, layer pudding, ginger snaps, and bananas, finishing with a layer of pudding on top. Chill for 4 hours (and no longer than eight) before serving. Crush remaining gingersnaps and sprinkle crumbs over the top.
Source: COOKING CHANNEL TV
Monday, August 6, 2012
It's All About Food: BATMAN GOTHAM CHILL COCKTAIL
It's All About Food: BATMAN GOTHAM CHILL COCKTAIL: Photo Credit: Courtesy of Campari America INGREDIENTS 1 ounce Campari 1 ounce Wild Turkey 101 3/4 ounce Ruby Port 5 d...BATMAN GOTHAM CHILL COCKTAIL
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| Photo Credit: Courtesy of Campari America |
INGREDIENTS
- 1 ounce Campari
- 1 ounce Wild Turkey 101
- 3/4 ounce Ruby Port
- 5 drops orange blossom water
- 2 dashes orange bitters
DIRECTIONS
Stir all ingredients, except orange blossom water, in a mixing glass briefly. Add 5 drops orange blossom water over ice in rocks glass. Strain liquid in mixing glass into rocks glass. Garnish with ground cinnamon and an orange half-wheel.
Recipe Details
Servings: 1Source link from thedailymeal
It's All About Food: Moringa Buttered Fried Mashed Potato Cake
It's All About Food: Moringa Buttered Fried Mashed Potato Cake: Ingredients 2 cups buttered mashed potatoes, thick 1/4 cup vegetable shortening 1 cup Original Club Crackers, finely crumbled 1...Moringa Buttered Fried Mashed Potato Cake
Ingredients
- 2 cups buttered mashed potatoes, thick
- 1/4 cup vegetable shortening
- 1 cup Original Club Crackers, finely crumbled
- 1/4 cup grated Parmesan cheese
- 1/2 cup malunggay dried flakes
- 2 eggs
Instructions
- Heat shortening in a large skillet over medium heat.
- In a small dish, whisk eggs until smooth, set aside.
- On a plate, mix cracker crumbs, Parmesan cheese and malunggay dried flakes, set aside.
- Form about 2 tablespoons of chilled mashed potatoes into a ball. If your mashed potatoes aren’t thick, add a bit of flour.
- Roll mashed potato ball in the egg wash.
- Roll mashed potato ball in the crumb mixture and slightly flatten into a patty.
- Cook each potato cake for about 1 – 2 minutes on each side until golden brown.
- Drain excess oil on the potato cakes on a paper towel before serving warm.
Yummy....
Thursday, August 2, 2012
It's All About Food: Isaw (Grilled Pork Intestine)
It's All About Food: Isaw (Grilled Pork Intestine): Ingredients · 1 lb pig’s intestine, cleaned · 4 cups water · 2 tablespoon salt · 2 tablesp...Isaw (Grilled Pork Intestine)
Ingredients
· 1 lb pig’s intestine, cleaned
· 4 cups water
· 2 tablespoon salt
· 2 tablespoon whole pepper corn
· 1/2 cup vinegar
· 2 tablespoon vegetable oil or any cooking oil
· 3 tablespoon soy sauce
· 5 tablespoon catsup ( I used banana catsup)
Method
· Put water in a medium pot
· Add intestine, salt and whole pepper corn and bring to a boil.
· Add vinegar and simmer until the intestines are tender (about 40 minutes to an hour). Set aside and let it cool down a bit.
· Cut the intestine crosswise (1 inch in length) and set aside.
· In a medium bowl, mix together oil, soy sauce and banana catsup.
· Add the intestine and stir to coat. (If you want you can cover and refrigerate for 2 hours or overnight before grilling)
· Thread intestine onto skewers.
· Cook for 3 to 5 minutes on each side or to desired doneness, turning skewers frequently for even cooking.
