Showing posts with label Easy Cook. Show all posts
Showing posts with label Easy Cook. Show all posts

Thursday, July 28, 2016

Calamari Negra (Squid Ink) Recipe #CalamariNegra #SquidInk #FoodRecipe #EasytoCook




Have you tried eating a black Calamari? Well, for you to know how it taste, I'll give you the recipe. This is from ZARAFISH called CALAMARI IN SQUID-INK BATTER with ROMESCO SAUCE

 INGREDIENTS:

  1. 1 pack of calamari ring
  2. 4 tbsp of tempura flour
  3. 2 sachets of squid ink
  4. 10 tbsp of water

 For ROMESCO SAUCE:
  • 1 bulb of garlic
  • 2 ripe tomatoes
  • 80g of fried almonds
  • 1 tbsp of red pepper flakes (or pulp of 2 ñora peppers or dried peppers)
  • 200g of olive oil
  • 50g of vinegar
  • 50g of water
  • 2 slices of bread
  • sunflower oil for frying

Photo credit to ZARAFISH


PROCEDURE:

Sauce
  1. Preheat the oven to 200°c.
  2. Cut the skin of the tomatoes to stop from bursting and roast them in the oven along with the chopped garlic. This will take approximately 20mins for the tomatoes and 30mins for the garlic to cook and give that exact aroma and taste. Then keep it cool.
  3. Fry the bread and almonds in the sunflower oil.
  4. When tomatoes and garlic have cooled, peel and place them in a blender along with the rest of the solid ingredients.
  5. Blend and add salt to taste.



CALAMARI

  1. Mix the flour, water and squid ink in a bowl.
  2. Coat the squid rings and fry in a plenty of oil.
  3. Make sure that it is well cook.
All in all, this will give you 45 minutes to cook. Good for 4 serving.
Photo credit to ZARAFISH
Though it's not an easy sauce to make, but this is perfectly pair with the Calamari Negra. 

For more tasty, healthy and easy to prepare dishes, visit ZaraFish!

Tuesday, April 19, 2016

Sweet Sotanghon Mixed with Almonds and Pistachios #Food #HealthyFood #EatWell

I just love Chicken Sotanghon Soup mixed with vegetables, a hearty soup that warms your body and nourishes the soul. A Filipino style noodle soup that typically serve with shredded chicken meat or chicken wings sauteed with onions, garlic, kinchay, crisp vegetables and added with egg as delectable toppings ---so hearty and delicious indeed!

We always have a sotanghon noodles in our kitchen cabinet, that is why when I saw an article from Yummy Magazine, though it's about sotanghon recipe, but different style in presenting.

#EATWELL PLATE - SWEET SOTANGHON MIXED with ALMONDS and PISTACHIOS


Almonds are rich in energy and healthy mono-unsaturated fats.

Pistachios on the other hand are one of the oldest nuts that rich in vitamins. minerals, fats and protein.

Sotanghon or also known as the "cellophane noodles", made from starch and water.

If you combine all of these ingredients, you will come up with a healthy and nutritious meal, if taken moderately.

INGREDIENTS:

  • 100g Vermicelli or Sotanghon or Cellophane Noodles
  • 1 tbsp butter
  • 2 cups milk
  • 1/4 tsp cinnamon powder
  • 3 tbsps. sliced cashew nuts
  • Pistachios
  • 1 tbsp raisins
  • 1/2 cup cane sugar
  • Almonds
  • 2-3 pcs. cherries
 PROCEDURE:
  1. Heat butter in a frying pan.
  2. Fry Vermicelli or Sotanghon over medium heat until golden brown. Set aside.
  3. In a large pan, add milk, cinnamon powder, sliced cashew nuts, pistachios, raisins and bring to boil.
  4. Reduce heat and cook until the mixture becomes thick and creamy.
  5. Add cane sugar and stir well. Add the fried sotanghon.
  6. Refrigerate and served chilled.
  7. Decorate with sliced almonds and cherries on top.

By the way, this recipe is good for hot summer days!  So easy to prepare ... mouth-watering meal.  

  

Thursday, June 4, 2015

DIY S'more Recipe: A TREAT THAT YOU CAN'T RESIST #ChocolateIndulgent #S'MORE

I know summer here in the Philippines is over, but who can't resist this yummy goodness chocolate indulgent summer treat for kids?

 S'more a traditional nighttime campfire treat that is popular in the United States. This is a combination of a roasted marshmallow and a layer of two-pieces chocolate sandwiches of graham cracker.

 But you can make S'Mores, no need of a campfire, just by having it dip. Yes, a S'Mores DIP RECIPE.
S'MORE A TREAT THAT YOU CAN'T RESIST


Photo by BUZZFEED

Yields 1 (9-inch skillet)

  • 2 cups dark chocolate or chocolate chips
  • 1 cup jumbo Marshmallow
  • Graham crackers(for dipping)

A very quick and easy to prepare treat for kids that you will surely love!

 Watch video here on how to make it.



















  

Tuesday, July 17, 2012

tote-and-slice loaf sandwich




Servings: Makes 6 sandwiches.
Total Time: 25 mins

Ingredients

  • 3/4  cup
    Dried tomatoes (not oil-packed)
  • 1  1-lb. loaf
    Italian or French bread
  • 1/2  an 8-oz. pkg.
    Cream cheese, softened                                                                             
  • 1/3  cup
    Basil pesto
  • 4  oz.
    Thinly sliced provolone cheese
  • 8  oz.
    Thinly sliced peppered or regular salami
  • 1  medium
    Fresh banana pepper or 8 bottled peppers, stemmed, seeded, and sliced
  • 4  oz.
    Thinly sliced provolone cheese
  • 1/2  medium
    Red onion, thinly sliced
  •  
    Small salad peppers and/or pimiento-stuffed green olives (optional)




    Directions
    1.
    Place tomatoes in a small bowl. Add enough boiling water to cover and let stand for 10 minutes. Drain tomatoes and place in a food processor; cover and process until finely chopped. Or finely chop tomatoes by hand.
    2.
    Split loaf in half horizontally. Remove some soft bread from the bottom half of the loaf, leaving a 1/2-inch-thick shell.
    3.
    Spread cream cheese on cut sides of both bread halves. Spread top half with dried tomatoes and bottom half with pesto. On bottom half layer provolone cheese, salami, banana peppers, onion, and loaf top, spread side down.
    4.
    If toting, tightly wrap loaf in plastic. To serve, slice loaf crosswise into six sandwiches. If desired, spear a salad pepper and olive on long toothpicks; insert through sandwiches. Makes 6 sandwiches.

    Source Link from www.recipe.com

Saturday, June 16, 2012

PANCAKES with PESTO and OLIVES

Ingredients:

  1. 6 tablespoons ready-made pesto
  2. 1 red pepper, chopped
  3. 60 g/1 oz black or green olives, pitted and quartered
  4. 155 g/5 oz feta cheese, crumbled


Whole-meal pancakes
  1. 125 g/4 oz tiny pasta shapes, cooked
  2. 2/3 cup/170 ml/ 5 1/2 fl oz milk
  3. 1 teaspoon vinegar
  4. 1 egg, lightly beaten
  5. 1 cup/155g/5oz whole-meal flour
  6. 1/4 teaspoon bicarbonate of soda
  7. pinch sugar
  8. pinch salt
  9. 15 g/1/2 oz butter

Method:
  1. To make pancakes, place milk, vinegar and egg in a jug and mix to combine.  Sift flour, bicarbonate of soda, sugar, and salt together into a bowl.  Make a well in center of flour mixture, pour in milk and mix until smooth.  Stir in pasta.
  2. Melt butter in a frying pan over a low heat, pour in one-sixth of the pancake mixture and cook for 2-3 minutes or until bubbles appear on surface of pancake and base is golden.  Turn and cook for 2-3 minutes longer.  Remove pancake from pan, set aside and keep warm.  Repeat with remaining pancake mixture to make 6 pancakes.
  3. Spread each pancake with 1 tablespoon pesto, then top with red pepper and olives; scatter with feta cheese.  Place pancakes under a preheated hot grill and cook for 3-4 minutes or until cheese softens and starts to brown.
  4. It makes 6 serving.

Thursday, May 31, 2012

Basic Crepe Recipe (MIDNIGHT SNACK)


Crepes Photo (c) by Carroll Pellegrinelli, licensed to About.com, Inc.

Ingredients:                                         

  • 4 eggs
  • 1 cup flour
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter

For the Syrup:
1 pint fresh or frozen blueberries, blackberries or a combo
1/2 cup pure maple syrup
1 tablespoon vanilla

Preparation:

Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)


Regular Crepe Pan Directions:
Heat crepe pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate.
Top with Earth Balance spread and your homemade Vanilla-Berry syrup.
ALTERNATE RECIPE: If you're aghast at the idea of using a prepackaged baking mix (and let's be honest, we SHOULD be, because the less preservatives in our diet, the better), you can create your own with 1 cup of flour, 1 teaspoon of baking powder, a tablespoon of vegan sugar, and a pinch of salt
Photo by BROOKE 

Pal Food Lane

A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.