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Cooking, Recipe and Food Blog

Archives for November 2011

Pork Chops with Cajun Rice

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Pork chops with Cajun rice is a delicious recipe that is great for dinner. You can also prepare it as a packed meal for work. Add some chili or loads of pepper if you want it to be spicy.

 

Serves 4

Ingredients:

2 tablespoons oil

1/2 cup butter

3 shallots, minced

4 cloves garlic, minced

2 tablespoons Cajun seasoning

1/2 cup tomatoes, seeded and chopped

1/2 cup red bell pepper, seeded and chopped

5 cups cooked white rice

1 tablespoon garlic salt

Salt and pepper to taste

4 pieces pork chops

 

Rub the pork with half of the Cajun seasoning and the garlic salt. Set aside.

Heat half of the oil in a medium sized skillet over medium heat. Melt the butter and then add the shallots, garlic and the remaining Cajun seasoning. Sauté for 2 minutes or until the shallots are translucent and the mixture is fragrant. Add the chopped tomatoes and bell peppers. Cook it for another 2-3 minute or until soft. Place the rice into the skillet and stir-fry it along with the sautéed vegetables for 2 minutes or until heated through. Season it with salt and pepper.

Heat the remaining oil in a skillet or grill pan. Fry or grill the pork chops for 5 minutes per side or until they are cooked. Transfer them to individual plates. Serve immediately with the Cajun rice.

 

Photo Courtesy Of:  misocrazy

Garlic Prawns

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This garlic prawns recipe is inspired by a Spanish dish. Instead of frying the shrimp in one go, the original version calls for several heatproof dishes. The oil, butter, garlic, chili and prawns are divided onto the dishes and cooked in them. I love using fresh shrimp for this dish and I make sure that they aren’t overcooked, so that the delicate sweetness of the shrimps are retained.

 

Serves 6

Ingredients:

1 1/2 cups oil

90g butter

12 cloves garlic, peeled and crushed

3 small red chili, seeded and finely chopped

30 pieces large king prawns, shelled and deveined but tails kept intact

French bread for serving

 

Heat the oil in a large frying pan. Add the butter. Once it is hot, put the garlic and chili in the oil. Fry the shrimps in the hot oil for 2-3 minutes or until they turn pink. Transfer the shrimp to a serving platter and spoon some oil, garlic and chili along with it. Serve with French bread.

 

Photo Courtesy Of:  Newtown grafitti

 

Home-style Meatloaf

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Home-style meatloaf is a delectable recipe that is great for dinner. Serve it with potatoes, salads or mixed vegetables. You can also prepare it ahead of time and just reheat it in the oven. Leftovers can also be eaten with eggs for breakfast.

 

Serves 6-8

Ingredients:

6 bacon strips

500g ground beef

500g ground pork

1 can cream of chicken soup

1 medium sized carrot, chopped

2 medium sized brown onions, chopped

3 eggs

4 slices loaf bread, edges trimmed and flaked

1 tablespoon Dijon mustard

1/2 tablespoon horseradish

3 tablespoons ketchup, preferably sweet

2 teaspoons soy sauce

1 teaspoon Worcestershire sauce

3 tablespoons parsley, finely chopped

1 tablespoon Italian seasoning

2 tablespoons sweet pickle relish

2 tablespoons grated Parmesan cheese

For the gravy:

Meatloaf drippings

3 tablespoons all-purpose flour

3/4 cup beef broth

1/4 cup red wine

1 tablespoon soy sauce

Salt and ground pepper to taste

 

Preheat the oven at 400F and lightly grease a loaf pan with oil. Line it with bacon strips.

Place the ground pork, ground beef, chicken soup, carrots, onions, eggs, flaked bread, Dijon mustard, horseradish, ketchup, seasoning, Worcestershire sauce, finely chopped parsley, Italian seasoning, pickle relish and Parmesan cheese in a large mixing bowl. Mix until all the ingredients are well combined.

Transfer the meatloaf mix into the loaf pan and pack it well. Cover it with aluminum foil and bake it in the preheated oven for 1- 1 1/2 hours or until it is cooked. Remove from oven and let it stand for 15 minutes. Gently remove the meatloaf from the loaf pan and set it on a chopping board. Slice it into half inch pieces.

Pour the meatloaf drippings into a small sauce pan over medium heat. Add the flour to the drippings and whisk until there are no more lumps. Slowly add the beef broth, wine and liquid seasoning. Cook it for 4-6 minutes or until the sauce is thick. Season it with salt and pepper as desired.

Put the meatloaf on a serving plate or individual plates and serve warm with gravy.

 

Photo Courtesy Of: randychiu

Turkey Avocado and Cheese Sandwich

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Turkey avocado and cheese sandwich is a healthy recipe that is great for lunch or as an afternoon snack. Sweet potato fries is a yummy addition to this dish. I love chilled sandwiches so I decided to refrigerate it in a re-sealable container for 30 minutes before eating it.

 

Makes 1 serving

Ingredients:

2 slices wheat bread

1/2 tablespoon mayonnaise

1 tablespoon cranberry jelly

2 slices turkey breast ham

4 tomato slices

1 ripe avocado, sliced

1 slice Cheddar cheese, halved

1 slice Gouda cheese, halved

 

Get a slice of bread and spread mayonnaise over it. Next get the other slice and top it with cranberry jelly.

Place the turkey ham over the bread with cranberry jelly.  Layer it with the tomatoes, avocadoes, Cheddar cheese and Gouda cheese. Cover it with the bread with mayonnaise. Slice the sandwich in half and serve immediately.

 

Photo Courtesy Of:  bensonk42

Lobster Mornay

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Lobster mornay is a creamy dish that melts in your mouth. It is best eaten with salad or mashed potatoes.

Serves 2

Ingredients:

1 medium sized lobster, cooked

1 1/4 cups milk

1 onion, sliced

1 bay leaf

6 black peppercorns

30g butter

2 tablespoons flour

Salt and white pepper to taste

A pinch of nutmeg

2 tablespoons cream

1/2 cup Cheddar cheese, grated

 

Cut the lobster in half using a sharp knife. Remove the meat from the shell and take off the vein and other soft parts. Cut the lobster meat into 1 inch bite-sized pieces. Crack the lobster legs and get the meat. Place the lobster meat in a bowl. Cover it and refrigerate.

Wash the lobster shells and dry them.

Place the milk, onions, peppercorns and bay leaf in a small saucepan over high heat. Bring it to a boil. Remove from heat and let it stand for 15 minutes. Strain and discard the bay leaf and peppercorns.

Melt the butter in a large pan over medium heat. Add the flour and stir it until there are no more lumps. Turn off the heat and gradually add the milk. Whisk until smooth. Return it to medium heat and continue to whisk until it boils and thickens. Season it with salt, pepper and nutmeg. Fold in the cream.

Place the lobster meat in the cream sauce. Divide it onto the lobster shells. Sprinkle it with grated cheese. Grill or bake the lobsters for 5 minutes or until the cheese melts. Serve immediately.

 

Photo Courtesy Of:  floluong

Omelette Arnold Bennett

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This gastronomic dish was named after Arnold Bennett a well-known English novelist in the 1900’s. Chefs at the Savoy Hotel in London perfected a haddock omelette and named it after him. The original recipe contained hollandaise and béchamel which are very rich and quite tasking to do at home. Smoked haddock is easily available in supermarkets but feel free to use other types of fish if desired.

 

Serves 2

Ingredients:

100g smoked haddock fillets

60g butter

1/4 cup cream

4 eggs, separated

1/2 cup Gruyere cheese, grated

Salt and freshly ground black pepper to taste

 

Place the haddocks in a saucepan half filled with water. Set the heat to high and bring it to a boil. Simmer it for another 5 minutes or until the fish is cooked. Drain well and flake it.

Melt half of the butter in a skillet over medium heat. Add the flaked haddock and two tablespoons of cream. Cook it for 2-3 minutes and then remove from heat and let it cool.

Put the egg yolks in a small bowl and beat them. Add 1 tablespoon of cream.  In a separate bowl, beat the egg whites until soft peaks form. Fold in the egg yolks, the haddock mixture and half of the grated cheese.

Melt the remaining butter in a non-stick frying pan. Pour in the egg mixture and cook it for 4-6 minutes. When it is almost set, pour the remaining ream over it. Season it with salt and pepper and sprinkle it with the remaining cheese. Cook it for another 5 minutes or until it the eggs and cream are fully set. Transfer to a plate and slice. Serve with lime wedges and salad or toast.

 

Photo Courtesy Of: GimmeFood 🙂

Vegetable Noodle Soup

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Vegetable noodle soup is a heartwarming recipe that is perfect for chilly weather. It is a meal in itself because of the carbs and the nutritional vegetables. Enjoy it with crusty bread.

 

Serves 4-6

Ingredients:

2 teaspoons butter

1 small onion, finely chopped

2 bacon rashers, finely chopped

1 small carrot, peeled and cut into cubes

1 teaspoon Italian seasoning

1 large tomato, seeded and chopped

400g can crushed tomatoes

1 large potato, peeled and cut into cubes

2 1/2 cups chicken stock

3/4 cup spiral pasta

180g broccoli florets

1 zucchini, sliced

1 tablespoon tomato paste

140g can sweet corn kernels, drained

4 teaspoons grated Parmesan cheese

 

Melt the butter in a heavy pot or Dutch oven over medium heat. Sauté the onions, carrots, Italian seasoning and bacon for 3-5 minutes or until the carrots are soft and the onions are translucent. Add the tomatoes, potato and chicken stock. Set the heat to high and bring it to a boil. Cook the pasta in the pot for another 10 minutes or until soft. Stir occasionally. Once the pasta is almost cooked, add the broccoli, zucchini, tomato paste and corn kernels. Reduce the heat to low and let it simmer for another 5-8 minutes or until the vegetables are blanched. Ladle the soup into individual bowls and top with Parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  allyrose18

Pork and Chicken Sang Choy Bow

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I love lettuce wraps which is why I searched for other filling recipes. Pork and sang choy bow is delicious Asian dish with a mix of different tastes and texture. You may add some chili for more spice if desired.

 

Serves 4

Ingredients:

500g pork fillets

1/2 cup char siu sauce

1 tablespoon peanut oil

150g chicken mince

2 garlic cloves, crushed

100g fresh shiitake mushrooms, chopped finely

190g can water chestnuts, rinsed, drained and chopped finely

2 green onions, chopped finely

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1 1/2 cups bean sprouts

8 large iceberg lettuce leaves

2 green onions, sliced thinly

 

Preheat oven to 180C and place a wire rack on a shallow baking dish.

Brush the pork fillets with char siu sauce and place it on the wire rack. Roast it for 30-40 minutes or until the meat is cooked. Brush it occasionally with pan drippings. Let it cool for 10 minutes and then chop the meat finely.

Heat the peanut oil in a wok. Sauté the garlic for a minute or until it is fragrant. Add the chicken and the mushrooms. Stir-fry it for 5-8 minutes or until the chicken is cooked. Break the lumps using a fork. Add the bean sprouts, water chestnuts, chopped onions, oyster sauce, soy sauce, sesame oil, pork and remaining char siu sauce.  Cook it for another 5 minutes or until the bean sprouts are cooked but still crunchy.  Remove from heat.

Divide the lettuce leaves among serving plates and top them with the stir-fried pork and chicken. Sprinkle with sliced green onions and serve immediately.

 

Photo Courtesy Of:  The Unseasoned Wok

Beef Rib Soup

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Beef rib soup is a delicious Malaysian dish that is perfect for cold nights. Since it takes time to boil the beef, you may use a pressure cooker to reduce the cooking time. If Chinese celery is not available, you may replace it celery leaves or Italian parsley.

 

Serves 4

Ingredients:

1kg beef ribs or ox tail, cut into chunks

1 1 1/2 inch fresh ginger, peeled and bruised

4 garlic cloves, peeled and bruised

3L water

2 onions, sliced

2 tomatoes, seeded and sliced

2 potatoes, peeled and cut into cubes

1 carrot, peeled and cut into cubes

1 teaspoon salt

4 teaspoons deep fried shallots for garnish

2 spring onions thinly sliced for garnish

1 sprig Chinese celery, thinly sliced for garnish

For the spice mix:

1 tablespoon coriander seeds

2 teaspoon cumin seeds

2 teaspoons fennel seeds

1 teaspoon black peppercorns

1 cinnamon stick

4 cardamom pods, bruised

8 cloves

2 star anise pods

 

First prepare the spice mix by combining the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom pods, cloves and star anise pods in a skillet over low flame. Heat it until the spices are crisp and fragrant. Remove from heat and let it cool. Ground it in a food processor or mortar and pestle until it is fine.

Place the beef ribs, ginger, garlic, spice mix and water in a large pot over high heat. Bring it to a boil. Skim off any fat that rises to the surface. Reduce the heat to low and allow it to simmer for 1-2 hours or until the beef is tender. Add more water if needed.

Put the potatoes, carrots and tomatoes in the pot with the beef ribs and season it with salt. Set the heat to high and bring it to a boil. Reduce the heat and let it simmer for 6-8 minutes or until the vegetables are tender.

Ladle the beef ribs and soup onto individual bowls and garnish with the fried shallots, spring onions and Chinese celery. Serve immediately.

 

Photo Courtesy Of: bucklava

Stir-Fried Squid

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Stir-fried squid is a simple seafood recipe that you can prepare in minutes. You can eat it as is with rice or alongside other meat or vegetable dishes. Serve it immediately because the taste may change if you store it in the fridge and eat it the next day.

 

Serves 4

Ingredients:

600g squid

3 tablespoons oil

100g onions, cut into wedges

3 cloves garlic, chopped

2 large red chili, seeded and sliced

2 tablespoons oyster sauce

1 cup leeks, sliced

1/2 teaspoon salt

1/4 teaspoon ground white pepper

 

Clean the squid under running water and remove the ink sacs. Cut the squid into rings or squares. Score it if desired.

Heat the oil in a wok over medium heat. Sauté the garlic, onions and chili for 2-3 minutes or until fragrant. Add the leeks and oyster sauce. Cook it for another 2-3 minutes or until the leeks are soft and translucent. Add the salt, pepper and squid. Stir-fry it for 5 minutes or until the squid turns white. Do not overcook. Transfer to a serving plate. Serve immediately with rice.

 

Photo Courtesy Of:   avlxyz

Salmon Teriyaki

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Salmon teriyaki is a delicious Japanese dish that is pleasing to the the taste buds. You may use the same recipe for other seafood or vegetables. Enjoy this dish with a cup of steamed rice or Japanese fried rice.

 

Serves 4

Ingredients:

1lb. fresh salmon fillet, quartered

2 tablespoons soy sauce

1 tablespoon mirin

2 teaspoons sake

1 tablespoon oil

90g daikon or raddish, peeled and grated

 

Combine the soy sauce, mirin and sake in a small bowl. Mix well.

Place the salmon fillets in a shallow baking dish. Pour the sauces over the fillets and allow them to marinate for 10 minutes. Drain and reserve the marinade.

Heat the broiler or the grill pan and lightly grease it with oil. Grill the fish skin side up and brush it with the marinade. Let it cook for 4-5 minutes or until the skin is lightly brown and crisp. Flip the fish fillets and brush it with marinade. Continue to grill it for another 4-5 minutes or until it easily flakes.

Transfer the fish to a serving plate and top it with the remaining marinade. Serve immediately with rice and grated daikon.

 

Photo Courtesy Of:  Annie Mole

Chickpea Pockets

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Chickpea pockets are healthy snacks that can be served as a light lunch as well. I like the way the balsamic vinegar adds flavor to the chickpeas, while the arugula gives the pocket sandwiches some crunch.

 

Serves 2

Ingredients:

2 tablespoons olive oil

2 cloves garlic, minced

1 400g can of chickpeas, drained, rinsed and peeled

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

2 tablespoons balsamic vinegar

2 white onions, sliced thinly

2 pieces pita pockets

8 arugula leaves

80g crumbled goat cheese or feta cheese

 

Heat a tablespoon of olive oil in a medium sized skillet over medium heat. Sauté the garlic for 1-2 minutes or until fragrant. Add the chickpeas and cumin. Season with salt and pepper. Cook it for another 4-6 minutes or until the chickpeas start popping. Add the balsamic vinegar and gently toss the chickpeas in the pan.

In a separate skillet, heat the remaining oil over medium heat. Sauté the onions for 2-4 minutes or until it becomes soft and caramelized.

Slice the pita pockets in half and heat them in an oven toaster or stovetop grill for a minute or two or until toasted.

Place the arugula leaves in the pita pockets and then fill them with chickpeas and then add some caramelized onions and goat cheese. Serve immediately.

 

Photo Courtesy Of: Jude Doyland

Sausage and Vegetable Rice

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Sausage and vegetable fried rice is a delicious recipe that makes use of leftover rice. It can be served alongside other dishes or eaten as is. Feel free to be creative and utilize this recipe for leftover meats and vegetables.

 

Serves 2

Ingredients:

2 tablespoons butter

1 tablespoon canola oil

3/4 cup sliced sausages

1/2 cup frozen corn kernels

1/2 cup frozen carrot cubes

1/4 cup chopped celery

1/4 cup chicken broth

2 cup cooked rice

1 teaspoon garlic salt

Ground white pepper to taste

1/2 teaspoon dried thyme

 

Heat the oil in a medium sized skillet over medium heat. Melt the butter and fry the sausages for 2-3 minutes or until they are cooked. Add the corn, carrots and celery. Cook it for another 2-3 minutes or until the vegetables are soft. Pour in the chicken broth and add the cooked rice. Season it with garlic salt, ground white pepper and thyme. Mix well.  Cook it for another 4-6 minutes or until the liquid has evaporated. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Serve warm.

 

Photo Courtesy Of:  gkdavie


Bacon Drop Biscuits

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Bacon drop biscuits are delicious treats that are great with coffee or your preferred fruit juice. Have them for an afternoon snack or pack them for your kids’ snacks.

 

Serves 4-6

Ingredients:

2 1/2 cups all-purpose flour

1 1/4 tablespoons baking powder

1/4 teaspoon baking soda

2 tablespoons sugar

1/4 teaspoon salt

5 tablespoons cold butter, cubed

1 cup sour cream

6 bacon rashers

1 teaspoon oil

3/4 cup grated Gruyere cheese

 

Preheat the oven at 425F and slightly grease a baking sheet with butter.

Heat the oil in a medium sized skillet over medium heat. Fry the bacon rashers for 2-3 minutes or until they are crisp. Transfer to a plate lined with paper towels to drain the excess oil. Crumble the bacon and set aside.

Sift the flour, baking powder, baking soda, sugar and salt into a bowl. Next, cut the butter using a pastry blender until it resembles coarse crumbs. Make sure that it doesn’t melt. Gradually add the flour mixture and mix it into the butter.

Add the sour cream into the butter and flour mixture. Fold in the bacon and cheese. Spoon heaping drops of batter into the greased baking sheet; bake it for 15 minutes or until the edges are golden brown. Serve warm.

 

Photo Courtesy Of: robotsari

Beef in Satay Sauce

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Beef in satay sauce is a sweet and meaty Asian recipe that you will enjoy. It is great with rice and noodles too. For this recipe we stir-fried the beef, but you can try grilling it too. If you want to use chicken instead of beef, simply follow the same steps less the time.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

750g beef strips

1 fresh long red chili, sliced thinly

1 medium sized brown onion, sliced thinly

1 medium sized red capsicum, sliced thinly

1/2 cup crunchy peanut butter

1/2 cup coconut cream

1/4 cup sweet chili sauce

1 tablespoon dark soy sauce

 

Heat half of the oil in a wok or medium sized skillet over medium heat. Stir-fry the beef in batches for 4-6 minutes or until soft. Transfer to a plate.

Heat the remaining oil in the wok. Sauté the brown onion, chili and capsicum for 2-4 minutes or until they are soft. Put them on a plate.

Pour the coconut cream into the wok. Add the peanut butter, sweet chili sauce and soy sauce. Increase the heat to high and bring it to a boil. Add the stir-fried onions and beef. Cook it for 5-8 minutes until it thickens. Remove from heat and serve with steamed rice.

 

Photo Courtesy Of: primalprogress

Torta de Repolyo

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Torta de repolyo or cabbage omelette is a traditional Colombian dish served with tomato sauce. It can be a light lunch or served as a side. I recently tried in in a restaurant and it was so delicious that I had to find a recipe to do at home. This yummy omelette calls for white cheese, but any kind of cheese would do just fine.

 

Makes 8 Servings

Ingredients:

1/2 cup melted butter

3 scallions, finely chopped

1 large cabbage, cored and thinly sliced

1/2 lb. white cheese, shredded

5 eggs, beaten

1 cup of milk

1/2 cup of bread crumbs

1/4 cup fresh parsley

Salt and pepper to taste

Tomato sauce for serving

 

Melt the butter in a large frying pan over medium heat, Sauté the scallions in butter for 2-3 minutes or until soft. Add the cabbage and cook it for another 15 minutes or until it becomes tender and a little translucent. Season it with salt and pepper to taste. Transfer it to a bowl.

While cooking the cabbage, combine the eggs, milk, cheese, breadcrumbs and parsley in a medium sized bowl. Season it with salt and pepper. Mix well.

Place the cabbage and the egg mixture on a greased baking dish. Bake it for 20-30 minutes at 350F or until the egg is set and the egg is slightly brown. Remove from oven and let it stnd for 2 minutes before serving. Serve with warm tomato sauce.

 

Photo Courtesy Of:  Neil Armstrong2

Fish with Pineapples

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Fish with pineapples is a dish that is best eaten with rice. The hint of tamarind and the pineapples give the fish a sweet and sour fruity flavor. The chili gives it a spicy kick but you can do without it and it will still be great.

 

Serves 4

Ingredients:

1lb. fish fillet, cut into cubes

1 1/2 cups fresh or canned pineapple chunks

1 tablespoon tamarind pulp

1/2 cup water

2 tablespoons oil

1 teaspoon salt

4 cups water

For the spice paste:

1 cup shallots

6 large fresh red chili, seeded

2 1/2 inch piece of fresh turmeric

1/2 tablespoon shrimp paste

2 stalks lemon grass

1/2 cup water

 

Soak the tamarind pulp in 1/2 a cup of water for 15 minutes. Stir and mash the pulp a little. Strain the juice and discard the pulp.

Place the shallots, chili, turmeric, shrimp paste, lemon grass and 1/2 a cup of water in a food processor or blender. Process it for thirty seconds to a minute or until it forms a paste. You may use a mortar and pestle if desired.

Heat the oil in a medium sized saucepan over medium heat. Sauté the paste mixture for 2-3 minutes or until it becomes fragrant. Add the tamarind water, pineapple chunks, salt and water. Increase the heat to high and bring it to a boil. Lower the heat and let it simmer for another 5 minutes or until the pineapples are translucent and tender. Place the fish in the pan and cook it for 10 minutes or until the fish is ready. Adjust the taste by adding more salt if desired. Serve warm with rice.

 

Photo Courtesy Of:  andrewmalone

Food for the Gods

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Food for the Gods is a delicious chewy pastry that can be eaten as a dessert or as a snack. The dates and walnuts are so good it makes you crave for more

 

Serves 12-15

Ingredients:

1 cup butter cubed

1 cup white sugar

1 cup brown sugar

3 eggs

1 cup dates, chopped

1 cup walnuts, chopped

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

 

Preheat the oven at 350F and slightly grease and flour a 12×8 inch pan.

Melt the butter in a saucepan over medium heat. Add the brown and white sugar. Stir until the sugar granules are dissolved. Remove from heat and set aside.

Gradually add the eggs to the butter and sugar mixture. Beat it well.  Fold in the dates and the walnuts.

Place the flour, baking powder, baking soda and salt in a large mixing bowl. Add the creamed egg mixture and mix until well combined. Do not over mix.

Spoon the mixture to the greased pan. Smooth the surface with a spatula. Bake it in the preheated oven for 30-40 minutes or until it is lightly browned. Insert a toothpick at the middle and make sure it comes out clean.

Place it over a wire rack and let it cool completely. Slice it into squares before serving. Wrap in colored plastic wrappers or place them in an air-tight container for storing.

 

Photo Courtesy Of:   Editor B

Fresh Cold Tofu Appetizer

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Fresh cold tofu appetizer is an effortless dish which tastes superb. If you want a fancier presentation, all you have to do is slice the tofu in smaller portions and place them on soup spoons. Follow the same process and top them with shiso, spring onions and bonito flakes, but this time drizzle the soy sauce over the cold tofu.

I personally like this dish very cold, so it is a good idea to prepare it ahead of time.  Just cover and refrigerate it.

Ingredients:

4 shiso or basil leaves

1lb. silken tofu

2 spring onions, thinly sliced

1/4 cup dried bonito flakes

2 inch piece fresh ginger, grated

Soy sauce for serving

 

Place the silken tofu on a rack for 30 minutes to drain. Pat it dry with a paper towel to remove the extra moisture.

Shred the shisho leaves thinly or slice it using a knife. Next cut the tofu into 4 equal sized pieces and place them on a serving platter. Sprinkle shisho leaves, spring onions and bonito flakes over the tofu. Refrigerate it for 5 minutes. Place some grated ginger on the side and serve it with the soy sauce. Serve chilled.

 

Photo Courtesy Of:  modomatic

Mocha Coffee Jelly

By

Mocha coffee jelly is a yummy dessert that is easy to prepare. You can make it ahead of time and just chill it until needed. It is perfect for parties or intimate dinners. It can also be served as an afternoon treat.

 

Serves 4

Ingredients:

For the coffee jelly:

2 teaspoons instant coffee

2 cups hot water

1 tablespoon sugar

3 tablespoons unflavored gelatin

For the mocha mousse:

1 teaspoon instant coffee

1/2 cup hot water

1/2 cup chopped semisweet chocolate

2 tablespoons butter

3 egg yolks

1/4 cup sugar

1 1/2 cups whipped cream

Chocolate shavings, for serving

Whipped cream, for serving

Cocoa powder, for serving

 

To prepare the coffee jelly, place hot water in a small saucepan. Dissolve the coffee in the water.  Stir in the sugar and gelatin.  Place the saucepan over medium heat and allow it to boil. Pour it into a 9 inch square pan and let it cool completely until it is set. Slice it into cubes.

Next prepare the mousse by dissolving the coffee in hot water. Set aside. After, melt the chocolate in a heat proof bowl over boiling water or a double boiler. Remove from heat and fold in the butter and half of the coffee mixture.  Let it cool.

In a separate saucepan, whisk the egg yolks. Add the remaining coffee mixture and the sugar. Place it over low heat and cook it for 2 minutes. Stir constantly. Remove from heat and add in the chocolate mixture and the whipped cream. Mix well.

Place the cubed coffee jelly in dessert cups or glasses. Spoon some mocha mouse over it. Chill it in the refrigerator for 30 minutes or until set. Top it with whipped cream, chocolate shavings and cocoa powder before serving.

 

Photo Courtesy Of: busbeytheelder