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29.3.10
How to Make Scrambled Eggs
By: Allrecipes StaffThe secret to making moist, fluffy scrambled eggs is all in the scrambling.
You'll need low, gentle heat and patience to make perfect scrambled eggs.
1. To make breakfast for two, we used six eggs, six tablespoons of milk, salt and pepper to taste, and two teaspoons of chopped fresh parsley.- Plan on using three eggs per person for a good-sized serving.
- If you're counting calories, you can substitute egg whites for one or two of the whole eggs.
2. Crack the eggs into a bowl that's deep enough to support vigorous whisking.
3. Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg.
4. Whisk the mixture until well combined. Don't add salt yet, as it can make the eggs tough.
5. Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to the eggs, but you can use cooking spray or use a nonstick pan if you prefer.
6. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don't stir the pan: you want to let the eggs begin to set before you start scrambling them.
7. This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like.
8. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.
9. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
10. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.
11. When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan.
12. Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now's the time to put toast in the toaster and grab a pair of plates.
13. Divide your light, fluffy eggs between the two plates. Sneak a taste and add more salt or pepper before serving, or season the eggs at the table.How to Make Scrambled Eggs
27.3.10
pizza dough
starter | serves makes 6 to 8 medium-sized thin pizza basesThis is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo ‘00’ flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like.
Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
ingredients
1kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water
ingredients
pizza dough recipe
22.3.10
4 servings
Ingredients:
Ingredients:
- 200g pumpkin
- 200g eggplant
- 1 tomato
- 1 red capsicum
- 1 carrot
- 100ml olive oil
- Salt and pepper to taste
- Lemon and garlic vinaigrette
- 1 lemon
- 2 cm ginger
- 2 cloves garlic, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- Peel and cut the pumpkin into wedges. Slice the eggplant and tomato thickly. Quarter the capsicum and remove seeds. Slice carrot thinly lengthwise.
- Toss all the vegetables in the olive oil and season to taste with salt and pepper.
- Place in a roasting pan, and roast in the oven at 200 degrees C until cooked and top is golden brown in color.
- Alternatively, cook in the frying pan in a single layer, turning over when slightly browned at the edges.
- Serve tossed in the lemon and garlic vinaigrette. Garnish with rocket salad if desired.
Roasted Vegetable Salad
Soups in Chinese cooking are used very differently. At ordinary Chinese home meals, there is usually a common bowl of soup on the table of which you drink with your porcelain spoon any time of the meal, especially toward the end. Traditionally in China, since water is never and tea rarely served on the table, soup acts a drink.
In soups as well as other savory dishes, the Chinese cook uses MSG. Thi
s substance salt-like in appearance, has the virtue of bringing out and accentuating the flavor of any foods with which it is employed. In Chinese homes, where chicken figures frequently, chicken stock is, logically used for soups. But thrifty cooks buy giblets whenever possible, and at the same time, ask for the feet in which there is more goodness than one might think. Chicken gizzards, hearts, skinned feet and necks make beautifully clear stock. Chicken livers, which are parts of the giblets one buys, are never used in the stock but are reserved for inclusion in special dishes. Another to which we are more likely to resort, these days, is those very useful chicken cubes which are pretty generally available. In a Chinese restaurant, where they often boil or reheat pork, beef, chicken, duck, and various bones, there is a common soup stock, usually very dilute, that can be served with anything else and is called ' high soup'.
As the Chinese are the only people who can make sensible use of shark fins they are exported by Chinese traders to countries all over the world. The nests in making bird's nest soups are exclusively those of swiflets, the birds from the family of common swallow. These highly prized nests are built and clung to the ceiling of the caves as high as 70m by the birds mostly of seaweed that is mixed by their own saliva, making the process of harvesting an ordeal and expensive. Swiflets nests are mostly found on cliffs in areas along the Southern Chinese coast and South East Asia.
In soups as well as other savory dishes, the Chinese cook uses MSG. Thi
s substance salt-like in appearance, has the virtue of bringing out and accentuating the flavor of any foods with which it is employed. In Chinese homes, where chicken figures frequently, chicken stock is, logically used for soups. But thrifty cooks buy giblets whenever possible, and at the same time, ask for the feet in which there is more goodness than one might think. Chicken gizzards, hearts, skinned feet and necks make beautifully clear stock. Chicken livers, which are parts of the giblets one buys, are never used in the stock but are reserved for inclusion in special dishes. Another to which we are more likely to resort, these days, is those very useful chicken cubes which are pretty generally available. In a Chinese restaurant, where they often boil or reheat pork, beef, chicken, duck, and various bones, there is a common soup stock, usually very dilute, that can be served with anything else and is called ' high soup'. Soups may be divided into light soups and heavy soups. A light soup's ingredients are more for flavorings than for eating. The excellence of Chinese light soups is due to the clear stock and the fresh flavor of the added ingredients which is achieved by the speed at which they are cooked. On the whole, Chinese restaurants do not make thin soups, probably because people are not prepared to pay just to drink a thin soup.
Heavy or thickened soups, a Cantonese specialty, on the other hand, are slow-cooked. A whole fresh chicken, a whole shad, a turtle, or the sea cucumber is usually used, and sometimese Chinese herbal medicines are added and simmered for several hours so to get a liquid that's infused will all the goodness and essence of the ingredients. The two most famous Chinese soups of this type, shark's fin soup and bird's nest soup appear to be thickened but the glutinous texture does, in neither case, result from the addition of cornstarch but from the two main ingredients, shark fin and bird's nests which are simmered for many hours.
As the Chinese are the only people who can make sensible use of shark fins they are exported by Chinese traders to countries all over the world. The nests in making bird's nest soups are exclusively those of swiflets, the birds from the family of common swallow. These highly prized nests are built and clung to the ceiling of the caves as high as 70m by the birds mostly of seaweed that is mixed by their own saliva, making the process of harvesting an ordeal and expensive. Swiflets nests are mostly found on cliffs in areas along the Southern Chinese coast and South East Asia. One thing you might observe is that Chinese beef or pork soups are free from strong unpleasant smell. This is because Chinese get rid of the blood when slaughtering the animal, which is the culprit of the odor. One trick to make great soups is to boil the beef/pork for a while and skim off fat and foam from the surfaces of soups. Repeat this a couple of times until none or little foam appears.
Soup in Chinese cooking
19.3.10
Ingredients:
500 gm boneless chicken (cut into small cubes)¾ cup chopped onion
1 tsp hot mix spice powder (garam masala)
1 tbsp chopped green coriander
1 tsp dried mango powder
1 tsp chopped green chili
2 tsp lemon juice
1 tsp red chili powder
1 tbsp oil
Salt to taste
Procedure:
1. Boil chicken with salt and garlic for just 10 mins.2. Now shred the chicken and cool it to room temperature.
3. Add chopped onions, garam masala, dry mango powder, chopped green chilies, red chili powder, salt, chopped coriander leaves, lemon juice and oil and mix well.
4. Serve the spicy chicken chaat as side dish with any meal or use it as sandwich stuffing.
Chicken Chaat
18.3.10
4 cups diced chicken (6 breasts, baked)
2 cups diced celery
1/3 cup mayonnaise
1 can cream of mushroom soup
1 small jar chopped pimiento
1 can sliced water chestnuts, drained
1 teaspoon salt
1 teaspoon chopped onion
3 teaspoons lemon juice
1 cup grated cheese
1 cup crushed potato chips
1/2 cup slivered almonds
Directions:
- Blend the first nine ingredients and pour into a 9″x13″ pan.
- Top with the grated cheese, potato chips and slivered almonds.
- Bake at 350 degrees for 30 minutes. Will be bubbly.
Hot Chicken Salad
8 chicken breast halves, skinned
8 slices Swiss cheese
1 can cream of chicken soup
1/3 cup white wine
1 cup Pepperidge herb stuffing mix
1/4 teaspoon melted butter or margarine
Directions:
- Put chicken in very lightly greased baking dish. Top with cheese.
- Combine soup and wine. Spoon over chicken.
- Sprinkle with stuffing. Drizzle melted butter over chicken.
- Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.
Baked Chicken Breasts
3 or 4 pounds chicken, cut up
1/2 cup margarine, melted
1/2 cup honey
1 teaspoon salt
1/4 cup prep. mustard
1 teaspoon curry
Directions:
- Mix margarine, honey, salt, mustard and curry.
- Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.
Honey Baked Chicken
12.3.10
1/2 cup (360 cc) heavy cream 1 1/2 cup (360 cc) whole milk 1 cup (200 gr) sugar 1 teaspoon vanilla
In a small saucepan combine cream, milk, sugar, and vanilla.
In a small saucepan combine cream, milk, sugar, and vanilla.
Stir the mixture over medium heat until the sugar is dissolved and small bubbles appear. Remove from heat, cool to room temperature.
When the vanilla mixture is cold transfer it to a ice cream maker and follow the ice cream machine instructions.
Gelato alla Vaniglia Vanilla Ice Cream
8.3.10
- 1 (12 inch) pre-baked pizza crust
- 1 cup spicy barbecue sauce/chilli sauce
- 2 boneless chicken breast halves, cooked and cubed
- 1/2 cup chopped fresh coriander
- 1 cup sliced capsicum
- 1 cup chopped onion
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tsp crushed red chillies
- Preheat the oven to 350 degrees F. Place pizza crust on a baking tray and spread the crust with barbecue sauce.
- Top with chicken, coriander, capsicum, onion, and both kinds of cheese.
- Sprinkle the crushed chillies on top.
- Bake in the preheated oven for 15 minutes or until the cheese is melted.
09 march -- Chicken Pizza Recipe
7.3.10
Ingredients
- 1/2 pound bacon
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1/4 cup finely chopped fresh basil
- 4 slices French bread, cut into 1/2 inch pieces
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon canola oil
- 1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
- 1 pint cherry tomatoes, quartered
Directions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
- In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
- In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
- In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
B.L.T. Salad with Basil Mayo Dressing
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