Poached Pear in Green Caramel

Even my dessert is lazy ( hi hi hi!), simple poached Pear in Green caramel mmm yummie :-)

Long Beach Iced Tea

Long Beach iced tea for sad November month ,nice pair for my tapas.

1/4 oz each vodka, Rum,Gin,,silver tequila, & triple sec
4 oz Bar lime mix
1 oz cranberry juice
ice
Build in a highball,excluding the cranberry then pour mixture into a shaker. Shake and pour all contents back into the highball.Top with cranberr.
Garnish with lemon wheel! Skål :-)

Tapas ( Lazy Friday dinner)

Not in the mood to cook and feel lazy ,so this is perfect for that feelings, Tapas for our dinner, spring rolls, crab cakes, mini crab pie, pan grilled scallops.

Ratatouille w/ crispy pork

Tonight's food was inspired from my dinner last week at Gordon Ramsay Resto´@ Claridge Hotel London,The Crispy Pork!
Ratatouille a vegetable stew typical of Provençal cookery,originally from Nice,w/c is now found all over south-east France and is popular abroad. The word derived from the French touiller (to mix or stir) ,at first designated an unappetizing stew.
A ratatouille from Nice (Ratatouille Niçoise )is made from onions,courgettes,eggplants,sweet bell peppers and tomatoes simmered in olive oils w/ herbs. It accompanies roasts,sautéed chicken,or small cuts of meat,as well as braised fish,omelttes and scrambled eggs.According to the purists,the different vegetables should be cooked slowly together until they attain a smooth,creamy consistency.

Roasted Vegetable Napoleon

Roasted vegetable Napoleon side w/ pan grilled pork steak and gravy sauce.

Scallops in bed of asparagus sautéed in butter

Yummie entrée Scallops in bed of asparagus sautéed in butter.

Min mössa tårta

I made this cook cap the week after I finished my course. I´m a certified cook now. Congratulations to me hi hi hi! Time to look for a job go go go!!!

Lax och avocado med löjroms och pepparrotssås

This yummie starter was serve at Nobel festival dinner in 1969. Yummie:-)

Long Island iced tea

Mmmmm perfect drink for autumn .

1/4 oz each Vodka, Rum,Gin,Silver Tequila, and Triple sec
4 oz bar lime mix
1 oz cola
ice
Build in a highball glass,excluding the cola,then pour mixture into a shaker.Shake and pour all contents back into highball and top with cola.
Garnish with lemon wheel.

Tarte aux pommes à l'alsacienne

Yummie, yummie afternoon snack.
Ingredienser
till kvardegen:
300g vetemjöl
150g smör
1tsk socker
1 ägg
1 msk vatten
Till fyllningen
900 g äpplen
2msk citronsaft
100g strösocker
3ägg
1 1/4dl vispgrädde
1msk florsocker
Gör så har
Blanda mjöl och smör, tillsätt ägg, sockerlite vatten och arbeta ihop till en smidig deg. Mjöla arbetsbordet lätt och kavla till en ca 2mm tunn platta.Smörj pajformen och klä den med med degen. Skär bort deg som hänger över kanten.Värm ugnen till 200 grader.
Skala äpllena,dela dem i fyra delar och skär bort kärnhusen.Skär regelbunndna,längsgående sniit i äppelklyftorna och droppa på citronsaft.Placea klyftorna snyggt och prydligt på degbotten.
Fötgrädda 10 minuter på mittfalsen i ugnen.
Blanda under tiden socker ,ägg och grädde och rör om .Häll sedan smeten över äppelklyfftorna och grädda ytterligare 30 minuter. ENJOY!

Ice cream cheese cake

Yummie ice cream cheese cake for autumn snack.

Smoked salmon & egg tart

Yummie Brunch Smoked salmon & egg tart !

Princess Cake

Mama Mia here I go again, yet another monday treat for the IT hunks. What happened with the gym cards :-) ?

Poached Pear in Red wine w/ Vanilla Cream and Pistacchio

Yummie Sunday dessert. Poached Pear in Red wine w/ Vanilla Cream and Pistacchio. Mmmmmmm, yummie to the max !

Stir Fry Chicken W/ Asparagus

Lazy Sunday lunch. Simple and easy to cook Stir Fry Chicken W/ Asparagus.

Poached Pear in Red Wine W/ Mascarpone

Yummie Saturday Dessert, Poached Pear in Red Wine W/ Mascarpone. Rouuffff

Ingredients
2 (8 ounce) * 6 firm Bartlett pears
1 bottle red wine
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
2 cups sugar
8 oz mascarpone cheese, softened
1/2 cup heavy cream
Pinch cinnamon
1/2 cup powdered sugar
2 tablespoons butter

Directions

Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
Cool to room temperature before serving.

Veal Piccata Milanese

Dinner for tonight, yummie Veal Piccata Milanese, W/ tomato sauce and tagliatelle pasta.








Ingredients
4 basil leaves .
2 garlic cloves, sliced .
2 eggs, whisked .
800 g red ripe tomatoes, peeled & sliced .
salt .
1 bay leaf .
60 g breadcrumbs .
100 g parmesan cheese, grated .
300F g spaghetti .
1 tsp fresh thyme leaves .
1 onion, sliced .
2 tbsps olive oil .
1/8 liter beef stock .
80 g butter or 4 tbsps vegetable oil .
pepper .
600 g veal, sliced

Directions
Heat the oil in a skillet & glaze the onion & the garlic.
Add tomatoes, salt & pepper to taste, herbs, beef stock, leave on the heat to reduce the sauce.
Hit the veal with a hammer until it's very flat.
Combine half of the parmesan cheese, the breadcrumbs & pepper & salt in a bowl.
First put the veal in the egg, then in the breadcrumb mixture.
Boil the spaghetti al dente.
Meanwhile heat the butter or oil In a pan and put the veal schnitzels 2-3 mins per side.
Serve with spaghetti

Breaded Tilapia w/ asparagus in dill sauce

Yummie saturday lunch,
Breaded Tilapia w/ asparagus in dill sauce.

Bourbon chicken

Tonight´s dinner yummie Bourbon Chicken.
Ing:

1 1/2 pounds chicken thigh meat
2 tablespoons olive oil
1/4 cup light soy sauce
2 tablespoons red rice vinegar or red wine vinegar
2 tablespoons good bourbon whiskey
2 tablespoons brown sugar, or to taste (up to 4 tablespoons if desired)
2 slices ginger
2 cloves garlic, crushed

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

Sesame Salmon W/ Wasabi sauce

yummie dinner for tonight Sesame'
Salmon w/ Wasabi sauce.
Ing:
One salmon steak
2 Tbsp. sesame seeds
Oil for sauteing
1 tsp. wasabi powder
1 tsp. water
1 Tbsp. heavy cream
Salt to taste
red bell pepper &
scallion, for garnish

Make wasabi sauce: mix wasabi powder and water to make a paste, let stand for 10 minutes. Mix in heavy cream and season to taste with salt. , this stuff is hot.
Coat the fish with salt & sesame seeds and saute in oil on both sides in a skille, until it flakes .
Transfer to a serving plate and top with the wasabi sauce, sprinkle with a garnish of finely slivered red bell pepper and green onion, and serve.

Tiramisú

Wednesday´s lunch dessert for lucky IT guys yummie Tiramisú.
Ing:
2 äggulor
2/3 dl socker
250 g mascarpone
2 msk konjak
2 äggvitor
8 st savoiardibiskvier
1 1/2 dl starkt kallt kaffe
2 msk kakao till garnering

Vispa äggulor och socker pösigt. Rör ner mascarpone och konjak. Vispa äggvitorna till hårt skum och vänd försiktigt ner dem i mascarponesmeten. Doppa ovansidan av biskvierna hastigt i kaffet. De ska inte bli genomblöta. Varva biskvier och mascarponekräm i glas. Låt dem stå i kylskåp helst över natten. Sikta på ett lager kakao före servering. Savoiardibiskvier är italienska kakor som finns att köpa i välsorterade livsmedelsaffärer.

Green Tagliatelle pasta with grilled pork

Dinner for tonight, Green Tagliatelle pasta in Crème fraîche sauce and champignon, w/ grilled pork steak .

Mini Pear Tartes

Tomorrows Treats, Mini Pear Tartes for a happy productive Tuesday

Chicken marinated in Garlic and Rosemary w/ Red Wine Sauce

Yummie monday dinner, Chicken marinated in Garlic and Rosemary w/ Red wine sauce.

Mini Smörgåstårtor

Monday treat for the IT guys Mini Smörgåstårtor.

Moist Chocolate Cake in Butter icing

Happy Birthday Tio :-).. Birthday cake for my friend-classmate Tio . Cheers!

Szechuan Chicken

Yummie Chinese dinner for tonight, Szechuan Chicken, mums :-)
Ingredients
350 g (12 oz) chicken thigh, boned and skinned
1.5 ml (1/4 tsp) salt
1/2 egg white, lightly beaten
10 ml (2 tsp) cornflour paste
1 green pepper, cored and seeded
60 ml (4 tbsp) vegetable oil
3 - 4 whole dried red chillies, soaked in water for 10 minutes
1 spring onion, cut into short sections
few small pieces of fresh root ginger, peeled
15 ml (1 tbsp) sweet bean paste or hoi-sin sauce
5 ml (1 tsp) chilli bean paste
15 ml (1 tbsp) Chinese rice wine or dry sherry
115 g (4 oz) roasted cashew nuts
few drops sesame oil
method
1. Cut the chicken meat into small cubes, each about the size of a sugar lump. Mix together the chicken, salt, egg white and cornflour paste in a bowl.
2. Cut the green pepper into cubes about the same size as the chicken.
3. Heat the oil in a preheated wok. Stir-fry the chicken cubes for about 1 minute, or until the colour changes. Remove from the wok with a slotted spoon and keep warm.
4. Add the green pepper, chillies, spring onion and ginger and stir-fry for about 1 minute. Then add the chicken, sweet bean paste or hoi-sin sauce, chilli bean paste and rice wine or sherry. Blend well and cook for 1 minute more. Finally add the cashew nuts and sesame oil. Serve hot.

Muffins

Yummie thursday treat of the It guys :-)

Ingredienser
Till smeten:
200g smör
3 ägg
100 g vetemjöl
100g maizena
1/2 tsk bakpulver
1/2 vaniljstång
Till fylnningen
30g chokladchips
30 g syltad frukt (körbär och ananas)
Till garneringen
100 g florsocker
2msk citronsaft
8 cocktailkörsbär
4 ringar ananas
Gör så här
Rör smör och strösocker pörost och tillsätt ett ägg i taget.
Blanda vetemjöl ,maizena och bakpulver och rör om väl.
Skäritu vanilståneh på längden och skrapa ur märgen. Blanda ner den i smeten.
Varm ugnen till 190 grader.
Ställ ut dubbla papersformar till varje muffins på plåten.
Lägg i matsked smet i varje form, lägg frukt och chokladchips ovanpå och tryck till helt lätt.
ställ in plåten i ugnen, på andra falsen från botten och grädda bakverken 25 minuter till de fått farg.
Ta ut muffinsen och låt svalna.
Rör ihop florsocker och citronsaft till glasyren och pensla den på muffinsen. Garnera sedan med de halverade cocktailkörsbären och ananas bitarna.
Variationer
1,Glasera muffinsen med smält choklad och garnera. Låt 150 g mörk choklad smälta långsamt i vattenbad och pensla den sedan på muffinsen. Innan glasyren stelnat garneras den med syltade körsbär och hackade pistagemandlar.
2,Som fyllning i stället för choklad och körsbär kan man lika gärna använda russin. Låt 80g russin ligga och dra i 3 msk rom 1-2 timmar före baket.
Låt dem rinna av ordentligt innan de blandas i smeten.

Mini baked Fruit Cheese Cakes

Mini Fruit Cheese Cakes, wednesday's treat for courageous IT guys. They really have to go to the gym soon...ha ha :-)

Peking Beef and Pepper Stir-fry

Peking Beef and Pepper Stir-fry for tonight´s dinner sreve with shanghai rice
ingredients
serves 4
350 g (12 oz) rump or sirloin steak, sliced into strips
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) medium sherry
15 ml (1 tbsp) cornflour
5 ml (1 tsp) brown sugar
15 ml (1 tbsp) sunflower oil
15 ml (1 tbsp) sesame oil
1 garlic clove, finely chopped
15 ml (1 tbsp) grated fresh root ginger
1 red pepper, seeded and sliced
1 yellow pepper and red pepper, seeded and sliced
115 g (4 oz) sugar snow peas
4 spring onions, cut into 5 cm (2 in) lengths
30 ml (2 tbsp) oyster sauce
60 ml (4 tbsp) water

method
1. In a bowl, mix together the steak strips, soy sauce, sherry, cornflour and brown sugar. Cover and leave to marinate for 30 minutes.
2. Heat the sunflower and sesame oils in a preheated wok or large frying pan. Add the garlic and ginger and stir-fry for about 30 seconds. Add the peppers, sugar snow peas and spring onions and stir-fry for 3 minutes.
3. Add the beef, together with the marinade juices, to the wok or frying pan and stir-fry for a further 3 - 4 minutes.
4. Pour in the oyster sauce and water and stir until the sauce has thickened slightly.

Apple Pie in Almond Cream

A super duper yummie Looney Tuesday treat for IT guys ,baked Apple Pie in Almond Cream .

för paj deg:
300 g mjöl
150 g smör
1 ägggula
1 tsk socker
2-3 msk vatten
För fyllning ( Almond Creme)
200 g maizena
200g mandel pulver
4 ägg
200 g smör
200g socker
1 msk rom
Gör så här:
Värm ugnen till 200 grader
Tillagning av recept (pajdeg)
1. Sätt ugnen på 200 grader.
2. Skär kylskåpskallt smör i kuber. Lägg alla ingredienser till pajdegen i en bunke eller matberedare och arbeta snabbt ihop till en klump av pajdeg.
3. Kavla eller tryck ut pajdegen i en pajform (ca 24 cm diameter).
4. Dubbel sats pajdeg räcker till en stor paj i långpanna.
5. Stick hål över botten av pajdegen med en gaffel. sätta in den i kylen
för fyllning:
Rör smör och socker poröst och tillsätt alla ingeredienser till blir creme och häll smeten på degen.
Skala äpplena,dela dem i fyra delar och skär bort kärnhusen.Skär regelbundna,längsgående snitt i öppelklyftorna och droppa på citronsaft.Placera klyftorna snyggt och prydligt på mandel créme.
Grädda 40 minuter på mittfalsen i ugnen. Låt kakan svalna och pensal med apricot sylt (Koka aprikossylt och vatten till 103°C. Glasera pajen med aprikoteringen.).
Pudra den sedan med flörsocker.

Grilled beef Steak in Chantarelle sauce serve w/ Pomme Duchesse

Yummie dinner for tonight Grilled beef Steak in Chantarelle sauce serve with Pomme Duchesse and buttered stir fried snow beans.

Minicake in Meringue Icing Garnished with toasted almonds

Monday booster. Minicake in Meringue Icing Garnished with toasted almonds

mmmmmm

Stuffed Chicken Breast in Hollandaise sauce

Saturday Dinner Stuffed Chicken Breast in Hollandaise sauce with baked potatoes mmmmm :-)

Chocolate Almond coconut Macaroon

Thursday
treat for IT guys....
Chocolate Almond
coconut Macaroon :-)

Mini baked Cheesecakes

Wednesday treat for It hunks Mini baked
cheesecakes mmmmm Yummie:-)

Ingredients:
Base:
150g Biscuits
70g butter,melted

Filling:
250g cream cheese(softened)
75g sugar
1 egg
100 ml (5 tblspn) thickemed cream

Preheat oven to 180 degrees, line holes of muffin pan w/ muffin cases.
Finely crushed biscuits and add the melted butter to the biscuit crumbs and process until well combined.
Divide biscuit mixture evenly among cases,firmly press mixture down with the back of a tspn. until smooth. Set bases aside while making the filling.
Beat creamcheese and caster sugar in an electric mixer or food processor.When the mixture is completely smooth and creamy,add egg and beat until combined. Add lemon juice and cream and beat till well combined. Divide mixture evenly among cases.
Bake cheesecakes for 20 min. Remove from oven and allow to cool in pan for 30 mins.Refrigerate and remove cases before serving.

Vanille Parfait with grilled pears

Dessert for tonight, yummie Vanille Parfait with grilled pears, mmmmmm

Pan Fried Salmon With Honey Sauce

Dinner for tonight, Pan Fried Salmon With Honey Sauce











Ingredients
* 1 piece of Salmon
* 1 teaspoon of honey
* 2 tablespoons of soy sauce
* 1 teaspoon of minced garlic
* 1 cube of butter
* Half cup of water
* Pinch of salt and pepper

Directions
1. Pad some salt ,pepper and olive oil over the salmon for 5 mins
2. Pan fry the salmon till golden
3. In another pan, heat up the butter
4. Stir fry the garlic till fragrant
5. Add in the mixture of sauce (honey, soy sauce and water)
6. Cook till the sauce is thicken, serve on the salmon and rice

Roast Beef in Bearnais Sauce

Lunch for today, Roast Beef in Bearnais Sauce, mmmm

Chocolate Sponge Cake in Ganache Icing

Chocolate Sponge Cake in Ganache Icing, monday brain booster for IT Guys..

Beef Wellington in red wine sauce

Yummie dinner for tonight, Beef Wellington in red wine sauce.











Ingredients

*500g mushrooms
*Sea salt
*Freshly ground black pepper
*Olive oil
*750g beef fillet
*2 tbsp mustard
*6 slices of Parma ham
*500g puff pastry
*Flour, to dust
2 egg yolks, beaten

Method
Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.

Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. Remove the beef from the pan and leave to cool, then brush all over with the mustard.

Lay a sheet of cling film on a work surface and arrange the ham slices on it, in slightly overlapping rows. Spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.

Roll out the puff pastry on a floured surface to a large rectangle. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest. Heat the oven to 200ºC.

Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.Bake for 20 minutes , then lower the oven setting to 180ºC and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the centre when you serve it.

Panerad Fish in Beurre Blanc sauce

Yummie,yummie lunch for today...Panerad Fish in Beurre Blanc sauce mmmm!

Giant blueberry Clafoutis

IT-hunks thursday treat for good and efficient programming, more antioxidants, less calories :-)

Red Fruit Clafoutis

My yummie dessert for tonight,
Red Fruit Clafoutis

Ingredients
9 oz milk
4 oz cream
4 eggs
7 oz sugar
a drop of orange essence
16 oz berries

Method
1. Blend the milk, cream, eggs, sugar and orange essence together
2. Split the berries between the 10 ramequins
3. Pour the milk mix on the top of the berries
4. preheat your owen at 375 F
5. Bake at 375 F for 20 mins until light brown color
6. Serve either warm or cold

Poached Pear w/ Yoghurt & Caramel Sauce

My prince yummie dessert for tonight,
Poached Pear in Yoghurt & Caramel Sauce
garnished with walnuts, mmmmm

Steak au Poivre (Pepper Steak)

Yummie dinner for tonight, Steak au Poivre (Pepper Steak) in supreme sauce with mashed potatoes mmm

Double Chocolate Chunk Muffins

Again this yummie muffins are for the the IT hunks :)

INGREDIENTS
200g/7oz plain flour
25g/1oz cocoa powder, plus extra for dusting
1 tbsp baking powder
1 tsp ground cinnamon
115g/4oz golden caster sugar
185g/6 ½ oz white chocolate, broken into pieces
2 eggs
100ml/3 ½ fl oz sunflower oil
225ml/8floz milk
METHOD
1. Preheat the oven to 200oc/400of/Gas Mark 6. Line a 12-hole muffin tin with double muffin paper cases. Sift the flour, cocoa and baking powder and cinnamon into a large bowl. Stir in the sugar and 125g/4 ½ oz of the white chocolate.
2. Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended. Spoon the mixture into the paper cases, filling each three-quarters full. Bake in the preheated oven for 20 minutes,
3. Melt the remaining white chocolate and spread over the muffins. Leave to set, then dust the tops with a little cocoa powder and serve.

Tomato Tart in Basil vinaigrette

A Yummie Italian tomato tart..the blue cheese,lardon, rosemary and parmesan ingredients make this dish truly taste heaven mmmmm.

Simple Bacon Salad in vinaigrette

Chicken Piccata

Monday dinner delight´s, Chicken Piccata... A simple recipe with chicken breasts in a delicate sauce of butter, lemon and capers.
mmmmm!

Shrimp Salad stuffed tomatoes

Yummie monday appetizer !

Princesstårta med marsipankrokodil

It was made for IT hunks he he he. :-)

Poker cake (with butter icing)

A fancy poker cake for the IT poker tournament held in june 2009. No money, no honey ...:-)

Pan grilled chicken with parsley sauce

Yummie sunday dinner. Pan grilled chicken with secret parsley sauce, served with balls potatoes and a nice wine.

Apple Tarte Tatin

Bar en Crôute Feuilletée w/ choron sauce

Ingredients :

1200 grams sea perch ( i used pangasius filé)
250 grams fine fish stuffing
20 grams chopped tarragon
500 grams Puff pastry dough
1 egg yolk
200 grams savoury crêpes
Choron sauce

Marinade:

1 tarragon branch
4 basil leaves
1 stalk thyme
1 bay leaf
1 stalk rosemary
10 grams chopped garlic
1 deciliter olive oil
fresh ground black pepper

Method of Preparation :

1. Clean the fish.
2. Cut the fillets
3. Rub the fillets with the herbs and season with fresh ground pepper.
4. Place the fish in a dish and sprinkle with olive oil before covering and placing in the fridge.
5. Make the fish stuffing.
6. Roll out the dough evenly to 2mm thick and cut into 2 even parts.
7. Drain the fillets, wipe them with a paper towel and season them with salt.
8. Place one part of puff pastry on a baking sheet.
9. Cover the dough with a layer of crêpes.
10. Fill with the fish stuffing and sprinkle with the chopped tarragon and the chopped basil.
11. Carefully wet the borders of the dough and cover with the remaining crêpes and then dough.
12 Seal the borders and cut off any excess dough.
13. Brush with egg wash and make a decoration on the dough.
14. Let it rest in the fridge for 15 mn.
15. Cook at 220ºC for 7mn, then at 160ºC for 20mn.
16. The center must reach 65ºC.
17. Serve with Choron sauce.

mini fruit tarts

Mini strawberry tart with custard

Aktivgruppens treat for the day. Small fruit tartes :-)

Egg & Asparagus w/ Parmesan

Light Easter Sunday Brunch
for a lazy me Egg & Asparagus
w/ Parmesan...
Yummieeee too!!!

Hoki Fish Filé in Mushroom Sauce

Palm Saturday lunch was Hoki filé in mushroom sauce and some steak potatoes truly yummie mmmmm.

Pad Thai

Thailand's famous dish! Yummie Pad Thai , who will say no to this? :) one of my favorite thai food.
Ingredients
* 8-10 oz. Thai rice noodles, linguini-width, available at Asian/Chinese stores
* 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
* Marinade for Chicken: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce
Tiger shrimps
* 4 cloves garlic, minced
* 3 cups fresh bean sprouts
* 3 spring (green) onions, sliced
* approx. 1 cup fresh coriander
* 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
* 1/4 cup chicken stock
* 1/4 tsp. freshly ground black pepper
* PAD THAI SAUCE:
* 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
* 2 Tbsp. fish sauce
* 1-3 tsp. chili sauce (depending how spicy you want it)
* 3 Tbsp. brown sugar (not packed)
* OTHER:
* lime wedges for serving
* oil for stir-frying

Preparation:
1. Place noodles in a pot of water and place on the stove. Bring to near a boil, then remove from heat. Allow to sit while you prepare the other ingredients (about 10 minutes).
2. Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve both the tamarind paste and the brown sugar. Set sauce aside.
Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so tangy-terrific!
3. Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.
4. Check the noodles. Note that you will be frying the noodles later, so you don't want to over-soften them at this point. Noodles are ready when they are soft enough to be eaten, but are still firm and chewy. Drain and rinse through with cold water. Set aside.
5. Warm up a wok or large frying pan over medium-high heat. When the wok/pan is hot, add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (30 seconds).
6. Add the chicken (together with the marinade). Stir-fry 30 seconds to 1 minute.
7. When wok or pan becomes dry, add a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue in this way until the chicken pieces/strips are cooked (about 5-8 minutes).Then Add the Shrimps.
8. Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, quickly stir-fry the noodles. Use a "lift and turn" method (like tossing a salad) instead of the usual stir-frying motion, or the noodles may break apart.
9. Fry the noodles in this way for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
10. Add the bean sprouts and sprinkle over the ground black pepper. Continue "tossing" for 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or transulcent. They should be opaque and chewy-sticky wonderful!
11. Taste-test the noodles for seasoning, adding more fish sauce as neededToss well to incorporate.
12. To serve, lift the noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion (green onion), and crushed or chopped nuts & shrimps. Add fresh lime wedges (lime is great squeezed overtop) Well I'm out of it today lol!, and serve with a bottle of Thai chili sauce on the side, for those who like it extra spicy. ENJOY!

Sicilian Salad ( fennel & orange salad w/ Bacon)

Yummie fresh salad with lemon dressings.

Chunky Chicken and Potato Pie

Yummie Sunday treat,great for kids who hates vegetables.
Ingredients
2 medium-sized carrots, thickly sliced
1 small head broccoli, cut into flowerets
400g chicken breast
1 tbsp butter
2 cloves garlic, chopped
1 tbsp plain flour
2 tbsp milk
salt and pepper to taste

Potato topping:
3 medium-sized potatoes
1 tbsp butter
4 tbsp hot milk, usage of hot milk will make your mash potato light and fluffly. Cold liquid will make the mash gluey
pinch of grated nutmeg
salt and pepper to taste
Method
1. Place carrots in a small pan and barely cover with water. Cook until tender. During the last 5 mins add in broccoli. Strain the vegetables and set aside the liquid.
2. Cut chicken into 1 cm slices or cubes. Season lightly with salt and pepper. Heat butter in pan and saute garlic till fragrant. Add chicken and fry till firm. Dust in the flour, cook for 1 min and then add reserved liquid. Cook until sauce thickens.
3. Add milk or chiken buljong and pre-cooked vegetables. Season to taste. Transfer fillings into baking dish and leave to cool.
4. Meanwhile, scrub potatoes clean and place in a pot. Cover with water and bring to boil. Cook until tender and drain. When cool enough to handle, peel.
5. Mash while potatoes are still hot and add in butter and milk. Season to taste with salt, pepper and nutmeg.
6. Spread mash potatoes over the fillings. Rough up the surface with forkPut to bake in preheated oven at 200C for about 20 mins or until the top is golden brown. Enjoy!

Lemon tart topped w/ Meringue

Tomorrows treat for courageous I.T guys... Yummie for happy monday!

Merci Beaucoup Chef Bruno pour la recette :)

cherry tomatoes/babymozarella Salad

lets have a yummie healthy starter.

Chocolate cake

Nice try for this yummie chocolate cake. Happy Birthday to you :)

Vanilla Panacotta for dessert

A yummie dinner deserves a yummie dessert Vanilla panacotta top with raspberry sauce.

Beef in Oyster Sauce ( Thai Food)

This beef in oyster sauce with different mushrooms is perfect for dinner,sooo yummie!
Ingredients (4-6 persons)
450g rump steak
2tbsp soysauce
1tbsp cornflour
3tbsp veg. oil
1tbsp chopped garlic
1tbsp chopped ginger
225 oz mixed mushrooms(shiitake,oyster & straw)
2tbsp oyster sauce
1tsp sugar
4 spring onions,cut into short lenghts
freshly ground pepper
2 red chillies,cut into strips to garnish
Method
1.Slice the beef on the diagonal into long strips. Mix together the soy sauce& corn flour in a large bowl,stir in the beef and marinate for 2 hours.
2.Heat half the oil in a wok or frying fan.Add the garlic & ginger &fry until fragrant. Stir in the beef. Stir to separate the strips,let them color & cookfor 1-2 mins.Remove from the pan & set aside.
3.Heat the remaining oil in thewok.Add the shiitake,oyster & straw mushrooms.Cook until tender.
4.Return the beef to the wokW/ the mushrooms. Add the oyster sauce,sugar & freshly ground black pepper to taste. Mix well.
5.Add the spring onions, mix together .Served garnished w/strips of red chili.

Red Chicken Curry w/ Bamboo shoots ( Thai Food)

This semi hot red chicken curry with bamboo shoots is sooo yummie.
Ingredients (4-6 persons)
1 liter or 4 cups coconut milk
450g diced boneless chicken
2tbsp fish sauce
1tbsp sugar
225 bamboo shoots
5 kaffir lime leaves ( torn)
salt & freshly ground pepper
mint,basil leaves to garnish
2tbsp red curry paste
2 chilles chopped
Method
1.In a large heavy based sauce pan, bring half the coconut milk to the boil, stirring until it separates.
2.Add 2tbsp of red curry paste and cook for a few minutes.
3.Add he chicken, fish sauce and sugar. Fry for 3-5 minutes until chicken changes color, stirring constantly to prevent it from sticking.
4.Add the rest of the coconut milk ,bamboo shoots & kaffir lime leaves. bring back to the boil. Adjust the seasoning to taste. Serve garnished with basil and mint leaves.

Coco macaroon deep in chocolate

A yummie treat for tea or coffee time. ( or While watching melodie festivalen?)

Poisson en Papillote (Fish baked in foil)

Another simple yummie dish for today, Salmon wrapped in foil topped with sliced lemon and tomatoes, seasoned with salt and pepper and topped with cilantro. Baked in a 400F in 20 mins. Easy right? :)

Grilled pear

Yummie and healthy dessert , grilled pear in caramel sauce.Mmmmm

Twiced baked potatoes

This is a yummie lunch where potatoes are baked then mashed and mix in some cheddar cheese ,season w/ salt and pepper,stuffed back in potato skins then brushed the top w/ butter and baked for another 15 mins till it´s golden brown.I served it w/ my favorite tocino and asparagus.

Sweet potatoes in a stick

This is an all time favorite morning snack during my high school days served w/ sago and gulaman (Kamote Cue)...! It´s Yummie.

Fournée au chévre

Yummie Fournée au chévre ( bacon roll goat cheese) in a bed of mâche salad, with creole vinaigrette for dinner.

Oven cooked chicken

Lazy friday lunch, yummie oven cooked chicken w/ shallots ,potatoes,garlic & dried estragon, served w/ haricot verts.

Pork chop w/ paprika, caramelized onions and feta cheese

This pork recipe is really Yummie for tummy.
Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and a bit of salt then saute until golden brown and caramelized - about 15-20 minutes. Add minced garlic, stirring frequently for 60 seconds. Remove from pan and set aside.
In the same skillet, heat the other tablespoon of olive oil over medium high heat and season the chops. Make sure pan is nice and hot before adding pork. Cook for 2 minutes before turning over. Cook for additional 1-2 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let pork rest for 3-5 minutes before slicing so it stays nice and juicy.
In the same skillet add the paprika and onions to pan - add salt and pepper to taste. Cook for 3-4 minutes to cook the parika slightly. Pour the paprika and onions on top of the pork, drizzle with balsamic vinegar. Top with feta cheese.
( You can add some cherry tomatoes for some sweetness then garnish w/ basil)

Simple ham and cheese salad

Simple yet yummie ham and cheese salad for lunch.

Pomelo Salad

Our Yummie dinner for tonight has some exotic taste, This pomelo salad dish encapsulates everything ,they said its the essence of Thai food.
Ingredients
100g cooked small prawns
100g cooked chicken
1 ripe pomelo (about 1 kg)*
2 tbsp lemon juice
2 tbsp fish sauce
2 tbsp Thai roasted chilli paste in bean oil (nam prik pao)**
2 tbsp crushed peanuts
2 tbsp roasted coconut flakes
6 tbsp coconut cream
Method:
Mince the prawns and shred the chicken finely. Slice the top off the pomelo horizontally about four centimetres from the top. Keep this top bit to use as a lid.
Hollow out the pomelo and break up the flesh finely. Use the hollowed out pomelo as a serving bowl and discard the membranes.
Mix the lemon juice, fish sauce, chilli paste, palm sugar, peanuts, coconut flakes and coconut cream thoroughly in a bowl. Add the minced and shredded meats and continue to mix. Add the pomelo flesh and toss thoroughly. Fill the hollowed fruit with this tossed mixture and serve with the lid on top if you wish.

Pineapple penne salad w/ grilled chiken strips

Feeling like summer in winter time, a piece of tropical in me put in this nice meal. Oh what a happy lunch for today.Yummie

Chicken Steak W/ asparagus &dried tomatoes in balsamic and couscous

Our yummie Dinner for tonight, Chicken Steak W/ asparagus &dried tomatoes in balsamic and couscous. For people who want an easy to cook dinner plate this ones for you.

Gallete des Rois

Snack, snack ,snack...Galette des Rois ( cake or waffle of the king), This slice is for my Prince sooo Yummie!
Ingredients
400g ready-made puff pastry
2 rounded tbsp apricot jam
100g softened butter
100g caster sugar
1 lightly beaten egg
100g ground almonds
2 tbsp cognac or dark rum
Procedure

1. Heat the oven to 200C/fanC180/gas 6.
2. Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a baking sheet and spread with the apricot jam to within 2cm of the edges.
3. Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Stir in the ground almonds and cognac or dark rum.
4. Spoon the mixture over the jam, spreading it evenly. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg.
5. Bake for 25-30 mins until crisp and golden. Serve warm or cold.

Aubergine Eastern Style Salad

Our Lunch!T his is famous in the East mainly because aubergine grows there, it´s a simple dish where you sliced aubergine like french fries, cooked in oil , when its drained squeeze some juice of grape fruit and season w/ salt & pepper, garnish with a lot of dill and voila, you have a yummie vegetarian meal.

French omelett for breakfast / bacon, white melon & oranges

Nice breakfast for a special holiday like this (Three kings) mmmm Yummie!

Ruccola salad w/ pear,toasted walnuts and goat cheese (chèvre)

This light dinner is good for people like us who want to sleep right away after meal. What do you think? :)

Grain Rice,apple and cucumber salad in Skanian sauce

Semi- light lunch for today as usual its always Yummie! ( served w/ pork steak)
Ing: for Rice,apple and cucumber salad in Skanian sauce
100 grams grain rice
1/4 cucumber
1/2 apple
2 tbsp Scanian mustard or Senap
1 tbsp white wine vinegar
2 dl olive oil
Salt and pepper
1 tbsp honey
parsley
Instructions
1. Rinse the rice well and boil then with just over double the amount of light salted water in relation to the rice for about 15 minutes.
Pour off any remaining water and cool.
2. Rinse and cut cucumber, and mix it with the cut apple.
3. Mix the mustard, honey and vinegar in a bowl and add the olive oil.
4. Season vinaigrette with chopped parsley , salt and pepper .
5. Mix the rice with cucumber, apple and vinaigrette.

baked Fish filé in tomatoe sauce and basil

Dinner time baked Fish filé in tomatoe sauce and basil, with some roasted cherry tomatoes and steamed brocolli. Mmmmm Yummie!

Asparagus and carrot rolled in beef

This yummie Asparagus and carrot rolled in beef, cooked in Merlot (red wine) w/ ruccola salad is a perfect sunday lunch of my amore. Mmmmm

Boursin gratinated champignon & tomatoes

No more main course for tonight, but I cooked this Boursin gratinated champignon & tomatoes, so I can try this cute ceramic moulder (entréformar).Yummie!
Ing. for 2 entréformar
oil
1/2 finely chopped yellow onion(finely chopped)
4 cherry tomatoes or 1 medium
1 pressed cloves garlic
12 finely chopped champignon
1 boursin cheese normal size
1tsp of dried estragon
1/2 tsp thyme
1 eggyolk
s & p to taste
Instructions
Blanch and peel off the skin of the tomatoes then cut it in small pieces.Sauté onion,champignon and garlic in a bit of oil, add tomatoes and spices then cook till drain then season with salt and pepper, when it´s done, distribute it in the ceramic holes.
Mix eggyolk w/ the cheese and cover each hole with the cheese mix.Gratinate in a hot oven 225 c until you achieved the golden brown color.

Asparagus wrapped in prosciutto w/ balsamic vinegar (Reduced)

This is soooo yummie ... Entré for tonight Asparagus (blanched) wrapped in prosciutto w/ balsamic vinegar (Reduced).

Aubergine salad w/ feta cheese accompanied w/ Tocino

Late,late lunch yummie Aubergine salad w/ feta cheese accompanied w/ Tocino.

Ham and egg en cocotte

Light breakfast for lazy late saturday breakfast, mmmm.
Preheat the oven to 375 degrees F. In a small saucepan, bring 2 cups water to a boil.
Smear the bottom of each ramekin with the butter.
In a large skillet over medium heat, cook the prosciutto in the olive oil until beginning to crisp, then add the onion. Saute until lightly golden, then add the red and green pepper and cook until the strips just begin to soften. Add the garlic and cook 30 seconds to 1 minute, until fragrant Check for seasoning and add salt and pepper. Off the heat, add the basil. Divide between the ramekins .Slide egg into a prepared ramekins season w/ salt and pepper.Set them in the baking pan, Transfer to the bottom rack of the oven and pour the boiling water into the baking dish, being careful not to splash any hot water into the ramekins. Cover with a sheet of aluminum foil and bake 8 to 12 minutes, until the whites are set but the yolks are still soft and a bit runny.

Chocolate Soufflé

Yummie Chocolate soufflé for tonight's dessert mmmmm.I almost burn myself though with this very hot ramekin grrrrr.
Chocolate Soufflé
3 tablespoons butter
2 tablespoons unsweetened cocoa
3 ounces semisweet or bittersweet chocolate
1/2 teaspoon vanilla extract
2 egg yolks
2 egg whites
2 tablespoons sugar
Pinch salt
Pinch cream of tartar
Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.) Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately
Yield: Makes 2 servings

Shrimps in sesame seeds W/ mango-asparagus salad in balsamic sauce

With this very yummie light meal, I felt good after.There´s a special taste that connect between mango and crispy asparagus (Blanched) ,plus the sour taste of balsamic vinegar (reduced).Mmmmm

Baked Layered Aubergine ,tomatoes & mozarella in tomatoe sauce w/ basilic

My French-Italian inspired entré for tonight. Should be serve w/ a slice of baguette. Yummie..!

Chicken rolled stuffed w/ Serrano ham ,parmesan and oregano

Lunch for today simple yet yummie! Chicken rolled stuffed w/ Serrano ham , parmesan and oregano in a creamy morel sauce.Mmm
Ing:
5 tb Olive oil
1/c shredded parmesan cheese
fresh basil
4 sm Cooked ham or prosciutto (I used Serrano)
Wooden cocktail sticks
Salt and pepper
Instructions
This deliciously simple idea makes the most of the silky texture and delicate flavour of the cheese Lay the chicken on a cutting board and make a horizontal cut in each, starting on the thickest side of the breast and cutting almost completely through to the other. Open up the breast like a book. Pound with a meat mallet or a small heavy skillet to flatten. Over both parts of each breast, arrange an even layer of the basil, prosciutto, Parmigiano Turn each breast so a long side is facing you. Roll the chicken away from you, folding it tightly over itself. Use two toothpicks to seal the rolled area. Season with salt and pepper.
Put the skillet back on medium-high heat, and once it's very hot, add the remaining 2 Tbs. oil and the chicken rolls. Cook the chicken on both sides until well browned, 3 minutes per side. Add 2 Tbs. water and the balsamic vinegar and scrape the bottom of the pan to incorporate any browned bits. Partially cover the skillet, put it in the oven, and roast until the chicken is cooked through, 12 to 15 minutes; an instant-read thermometer should read 160F.
Morel Mushroom Sauce recipe
3 tbsp butter
250g morels cut into 3cm long strips
40g spring onions, shredded
2 tsp dried parsely
1/4 tsp freshly-grated nutmeg
1/4 tsp freshly-ground black pepper
salt, to taste
125ml dry white wine
480ml double cream
1/2 tsp Dijon mustard
Add the butter to a large frying pan and melt over high heat until foaming. Immediately add the morels and fry, stirring occasionally, for about 15 minutes until they begin to crisp. Now add the spring onions, parsley, nutmeg, pepper and salt. Mix to combine and cook for a few minutes before adding the wine. Continue cooking until the wine has almost evaporated away then add the cram and Dijon mustard. Reduce the heat and simmer gently until thickened (about 15 minutes).
This sauce goes wonderfully well with chicken
, veal, seafood and ham. It's also good for strongly-flavoured greens.

Cucumber,tomatoes,mozarella and basilic salad w/ Grilled Porc

Light dinner for tonight after heavy meal from New years fest yesterday. Yummie !

Lemon pie on kanel w/ strawberries

Happy New Year´s dessert!

Lemon pie on kanel w/ strawberries
Yummie!

Parmesan Paté w/ dried tomatoes in Italian dressing

Early New Years treat, yummie entré, Parmesan Paté w/ dried tomatoes in Italian dressing.
HAPPY NEW YEAR TO ALL!!!

BeefSteak topped with Cheese Brie

Main course for tonight Spinach salad with beef steak topped with Cheese Brie. Mycket Yummie!

Orange salad w/ Cripsy honey Almond sauce

It´s a yummie yummie salad mmmmmm!

Hasselbacken Potatoes

A Yummie,Yummie potatoes
Hasselbacken "Hazel Hil" in Sweden, is a famous restaurant in Stockholm where these visually stunning baked potatoes were first created. The first restaurant at the Hasselbacken Hotel was opened in the mid 1700s and was christened Hasselbacken, 'Hazel Hill' in 1760. This recipe is simple yet elegant. (Source: chefspencil.com)

What to do
Preheat oven to 225 degrees (450 Fahrenheit).
Peel the potatoes and drop them in cold water to prevent discolouration.
Slice a bit off the bottom (one of the long sides) so that the potato can "sit" properly.
Slip a thin skewer parallel to the bottom of the sitting potato. Hold the potato and slice it very thin. The skewer serves to prevent the knife going all the way to the bottom.
Brush the prepared potatoes with warm butter and sprinkle them with salt and pepper.
Place them in a baking dish and into the preheated oven.
Bake until done (about 30-40 minutes), brushing the potatoes with butter when you are past half time.

The slices of the potato when done will be crispy outside while still soft inside. The thinner your slices, the better the end result.
A crispier exterior can be achieved if you toss the prepared potatoes in hot fat, be it lard, butter or a combination of butter and olive oil, before they go into the oven.A little garlic butter or slivers of garlic sandwiched between the cut slices of potatoes will add a new flavour twist. Rosemary twigs slipped in between lend a herby touch. A sprinkling of breadcrumbs or blue cheese or crispy crumbled bacon added during the last ten minutes of cooking also works very well.


I Served it with some salad and porc asado mmmmmmm yummie!

Pancit Palabok

It is called palabok because the bright orange sauce and toppings make for an attractive garnishing . Yummie!!!
Ingredients
1 lb ground pork or beef or chicken
1/2 lb shrimps blenderize 1/4 lb bigger shrimps for topping cook
patis to taste
3 tbsp of tinapa flakes slightly toasted
1 pack mama cita palabok mix
1 pack atsuete powdered
pepper to taste optional
spring onion
8 boiled eggs 4 eggs blenderize 4 eggs for topping
2 bags palabok noodle 500gm each
2 garlic head
1 big onion
4 tbsp olive oil or canola oil
4 cupsof chicken broth or 4cups beef broth
1/2c flour

Instructions

1. Boil 4 cups water,add a little salt. cook noodles for 15 to 20 mins or just half cooked then drain set aside
2. saute the ground pork with garlic and onion .add atsuete ,tinapa flakes,pepper,Add 3 cups of chicken broth when boiling add mama cita palabok mix with flour and 1can cold chicken broth ,pouring slowly until it's thicken .Add patis to taste.
3. On a separate wok pour half of sauce, when its boiling add the noodles for 10 or 15 min or until its cooked add more of sauce if needed .garnish with sliced eggs and cooked shrimps and chopped spring onion.

Sweet & Sour meatballs

Its been a long time since I uploaded my yummie foodie here, I will try to be more visible again if times permit , but tonight let me share to you this yummie Sweet & sour meatballs mmmmmm!

Ingredients for meatballs
1 pound ground beef
1 pound ground pork
1 cup dry bread crumbs
½ cup flour
2 eggs, beaten
salt and pepper

Sauce:
1 1/2 cups brown sugar
3/4 cup white vinegar
3/4 cup water
1 tablespoon dry mustard powder
Paprika red,yellow or green cut into cubes
Onion cut into cubes

Combine meats with bread crumbs, milk, eggs and salt. Mix well. Shape into 1" meatballs and place them in a shallow baking dish.
Mix all of the sauce ingredients together. Pour the mixture over the meatballs. Bake uncovered at 325ºF for 45 minutes. Baste the meatballs often with the sauce to keep them moist.

Oven -Baked stuffed paprika

Yummiie,Yummie Oven -Baked stuffed paprika mmmmm !

Rellenong Bangus (Stuffed Milk Fish)

Another Yummie pinoy foodie,Rellenong Bangus (Stuffed Milk Fish):

Ingredients
1 big bangus (milkfish) ,3 cloves of garlic, minced ,1 onion chopped,2 tomatoes, diced ,1 egg ,1/4 cup lemon juice ,1 small carrot, finely chopped,1/4 cup soy sauce,4 tablespoons of cooking oil, raisins ,cooked peas ,salt and pepper to taste,ham finely chopped.

Procedure
Scale and remove the intestines of the bangus. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin. Marinate the head and skin in lemon juice, soy sauce and pepper.Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste. Add a beaten egg to the sauté and mix well. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed. Fry in oil until golden brown. slice slightly diagonal (1 1/2 inch thick) and serve.
NOTE:
I Used imitation crab meat instead of ham for a better taste.

Tapas

My yummie selection of Tapas á la Doreen. Calamari fritters, Prawns wrapped w/ serrano ham, shrimp tempura and spring rolls) mmmmmm.

Crayfish with Asparagus in white sauce

Better late than never.... it´s a Swedish tradition to have this crayfish party on the month of August, But I was craving to have some for tonight so I prepared this yummie,yummie crayfish mmmmmmm.Helan går sjung hopp fadderallanlej!!!!Skål.

Orange-Almonds Muffins

It will be today´s treat for Centercom IT guys, the taste and the consistency of the muffins are just perfect, I think it´s my favorite of all the muffins that I made . mmmmmmmm Yummie !

Orange- Coco muffins

After a loooong break from baking muffins, here I go again. it was yesterday´s treat for Centercom IT guys. Yummy!!!!

Shrimp Okoy

Yummy Okoy , shrimp with shredded sweet potatoes combined for a very healthy dinner, good treat for people like me whose always counting now the calorie intake :) cheers!

Crab Relleno

Back in business with some yummie Sea Food.
Crab Relleno. Mmmmm

Long Island Iced Tea

Cool cocktail on a warm summer afternoon. Long Island Iced Tea !!
Ingredients
1/4 oz each Vodka, Rum, Gin, Silver Tequila and Triple Sec. 4 oz Bar-lime Mix, 1 oz Cola, Ice.

Sweet " N" Sour Pork

Forget diet for tonight, so I cooked this yummie Sweet & Sour pork for dinner.
Ingredients
1 1/2 pounds boneless pork loin, sliced
1 tablespoons vegetable oil
1 can (20 ounces) pineapple chunks in juice
3/4 cup water
1/4 cup vinegar
1 tablespoon soy sauce
1/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons water
1/2 cup sliced onion
1 red,green or yellow pepper
Procedure:Sauté pork in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and sliced pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender.Serve with rice.

Cocktail drinks

My favorite ever Alabama Slammer!

Bacon Wrapped Cherry tomatoes

Nice appetizer ,Bacon Wrapped Cherry tomatoes (Grilled).

Cheese cake ( God Bless America)

American Flag Cheese cake, w/ fresh blueberries and strawberries mmmmmm What about that?

Veggie Maki

A very good start of the week. Veggie Maki. Mmmm Yummie!!!

Gang kew wan gai ( green curry chicken)

Yummie and hot to the max Sunday dinner Gang kew wan gai ( green curry chicken)

3 lbs frying small chunkc chicken ( skinless / boneless is better)
4 cups coconut milk
2 tablespoons fish sauce
3 pieces Laos powder
3 tablespoons green curry paste
1/2 cup fresh sweet basil leaves
8 young fresh lime leaves
1/2 cup onion springs
7 serrano chilies

Directions
Place your chicken, 2 cups of coconut milk, fish sauce, and laos in a wok or large frying pan, and bring to a boil, allowing them to boil until the chicken is cooked and tender.
Remove your chicken from the pan with a slotted spoon leaving everything else behind, and put it on a plate and set aside.
Allow the milk to continue boiling until it is very thick and"oily".
Then take your curry paste, and add it to the pan.
Allow this to cook for 3 minutes or so, until everything is smooth and even.
Next, take your chicken and return it to the pan, and pour in the rest of the coconut milk, and return entire mixture to a boil.
Reduce your heat and allow it to cook for approximately 10 minutes.
Finally, add your basil and citrus leaves, serranos, increase your heat and allow it to boil for 5 minutes.Garnish w/ spring onions,Serve w/ rice.

Gyoza Dumplings

Yummie Sunday lunch Japanese inspired Gyoza, can´t find gyoza wrapper here so I use wanton wrapper and it works too! Mmmmm
Ingredients
1/3 cup cabbage,chopped and boiled
1/4 cup carrot, shredded
2 tablespoon sgreen onions, chopped
1/2 lb , cooked ground pork
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons soy sauce
1/2 teaspoon, grated fresh ginger
20 gyoza wrapper ( I used wanton wrapper)
2 tablespoons vegetable oil
1/4 cup water
Directions:
Combine all ingredients other than oil and water in a bowl and mix well by hands.Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat for a min until the bottoms become brown. Add 1/4 cup water in the pan. Cover the pan with a lid and steam the gyoza for a few minutes on low heat.Serve w/ Gyoza sauce.
Gyoza sauce Ingredients
1/3 cup low-sodium soy sauce
1/4 cup rice wine vinegar
1 tablespoon sesame oil
hot sauce or tabasco
pinch of sugar

Directions
Mix all ingredients.
Stores well in the refrigerator for months.
Please Note: If you add fresh ingredients (like ginger or garlic), you may only be able to store the sauce for a week or two.

Teriyaki Pork spare ribs

Friday Lunch Teriyaki Pork spare ribs mmmm Yummie!

Pork Donburi

Donburi for today's dinner! Mmmmm

PaPaya shikai maki & crab ,cucumber,avocado maki

Today's lunch PaPaya
shikai maki & crab,cucumber,
avocado maki.I'm on a diet now
so I will focus eating Japanese food .
HHmmmmm does it make sense?
Still it's Yummie!

Mini- Cheese Cakes

Coffee Time! Mini Cheese cakes for IT guys.Mmmm!

Jamaican-Spiced Chicken Thighs

A Yummie Wednesday dinner,
mandarine salad w/ Jamaican -
Spiced Chicken Thighs!
Ingredients:
In a bowl combine 1/4 cup minced red onion
1tblsp finely chopped seeded jalapeño pepper
2 tsp cider vinegar
2 tsp soy sauce
1/2 tsp salt,ground all-spice,dried thyme,black pepper,ground red pepper, and skinless chicken thighs.
Preparation:
Put chicken thighs in a ziplock bag , put in the mixed ingredients and leave it for a few hours then grill 20 mins on both sides.

Grilled steak strips Buritos

Monday Lunch ,Yummie Grilled steak strips Buritos mmmmm.

Doreen's Kentucky Fried Chicken

My own version of crispy Kentucky Fried Chicken served with a very yummie gravy sauce. mmmm mmmmmmmm

Spare ribs

Tonight's Yummie dinner Grilled Spare ribs,I served w/ mushed
potatoes too.Mmmm!

Yummie birthday cake for ulfha

ulfha IT guy turning ??? years. Only a year older than me:-) Hurra hurra hurra

Okonomiyaki

Konbawa minna-san, our tonight's dinner Okonomiyaki...Okonomi means “what you like” and yaki means “grilled” or “cooked” so Okonomiyaki means “cook what you like, the way you like”. This Japanese-style pancakes or pizza and is normally associated with the cuisines of the Kansai (Osaka) and Hiroshima regions.Itadakimasu!!!

Te-Maki

Te-maki & smoked salmon & avocado sushi for tonight's appetizer mmmm always yummie!!!

Spicy Squid Korean Style

Hottie Wednesday Lunch Spicy Squid Korean Style mmmwah!

Fresh Lumpia ( fresh veggies spring rolls)

Another Philippine dish for our yummie dinner tonight, Fresh Lumpia.Mmmmm!
Ingredients for Lumpia
3 cups jicama julienned
1 small head of a cabbage shredded
1 medium sized carrot
2 medium sized sweet potatoes sliced in small chunks
1 small onion sliced
3 cloves garlic minced
1/4 kilo ground pork or shrimp
1 cup chopped string beans
a few lettuce leaves
egg roll wrappers
salt and pepper to taste
ProcedureSaute garlic and onion in a little oil.Add in the pork and cook until brown. Season with a little bit of salt and pepper. Add the jicama and mix. . Cover and cook over medium low heat for about 10 minutes or until the jicama gets a little bit wilted and tender. Add the sweet potatoes and carrots. Mix and cover again. Cook for about 3 minutes or until sweet potatoes are done but not mushy. Lastly add in the string beans & cabbage. Just mix it in and turn off the heat once it gets wilted and bright green.Your filling is done.Allow this to cool a bit and let drip over a strainer.Over an egg roll wrapper, lay a couple of lettuce leaves.Put about 2 tbsp of filling over the lettuce.Gently tuck the bottom side of the wrapper up pulling in the filling to tighten then roll up.Wipe a little bit of water to the top edge.Roll your lumpia up to seal.All wrapped up. Lumpiang Sariwa or Fresh Spring Rolls / Egg Rolls are best served with sauce.
For lumpia sauce:
Bring the water to a boil.
Add the sugar to the boiling water and stir until dissolved.Remove 1/4 cup of the syrup, add the cornstarch, blend into a slurry and return to the pot.Remove from heat when thickenedMix in garlic and chopped nuts.
For lumpia wrapper
2 large eggs
1-1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt & About 3 tablespoons cooking oil (combine all together and fry in a non-stick pan spread it thinly)

Fish filé in Bérnaise sauce

My prince lunch for today Yummie Fish filé in Bérnaise sauce.
Ingredients
1/2 cup white wine vinegar
5 shallots, minced
2 T. minced fresh tarragon
1/2 tsp. white pepper
4 egg yolks
1/2 cup boiling water
1 cup warm clarified butter
salt
1 Tbsp chervil, minced (optional)
Combine vinegar, shallots, 1 Tbsp tarragon, and pepper in saucepan. Bring to boil and cook, stirring constantly until liquid is almost totally evaporated. Remove saucepan from heat and let cool a few minutes. Add egg yolks one at a time, beating constantly with wire whisk; add the water and blend well; Put saucepan over very low heat (or to be on the safe side, over hot water double boiler style) and heat sauce again, beating constantly. When sauce has become creamy, remove from heat and let cool slightly. Add clarified butter gradually, beating gently. The butter must be at the same temperature as the egg mixture. Strain sauce through sieve if desires. Season with salt to taste and remaining tarragon and chervil. Sauce should have consistency of mayonnaise.

Kilawin

Dinner time w/ yummie kilawin (Philippine dish
).
Ingredients:
3 tbsp oil
2 tbsp minced garlic
1/2 c sliced onions
laurel leaves
2 to 3 tbsp vinegar
pepper powder, salt to taste
1/4 kilo pork liver
1/2 kilo pork
1 medium size horse radish
1 tsp sugar
Cooking Instructions:
1. Put oil and saute garlic and onion
2. Add pork & liver and stir fry until brown
3. Add pepper, laurel and salt
4. Simmer for 5 mins then taste with vinegar (this should not taste too sour)
5. Add horse radish
6. Simmer for 3 to 5 minutes until cooked, udjust taste by putting sugar.
7. Serve hot w/ rice.

Pork sinigang

It's raining outside so this sinigang(Philippine dish) is a perfect match for my lunch mmmm yummie.
Ingredients
1 Kilo Pork (cut into chunk cubes)
12 pcs Tamarind (Sampaloc) (or one packet of sinigang mix)
1 big Onion (diced)
6 big tomatoes (quartered)
2 pcs Radish (sliced)
1 big eggplant(cut into squared)
1 bundle Sitaw Stringbeans (cut into 2" long)
1 bundle Kangkong (cut into 2" long) (I don't have it)
Salt and Patis to taste
6 cups water
3 pieces gabi (taro), pealed
2 pieces sili pang sigang (green finger pepper)
Procedure
In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
Add onions, tomatoes,horse radish and Tamarind juice (OR sinigang mix).
Add in all the vegetables.
Season with salt and Patis to taste.
Serve hot w/ rice.

Tabouleh

Yummie Sunday dinner. Tablouleh with lamb liver cooked in caramelized onions. Mmmm!

Cuddled egg

Yummie Sunday breakie. Cuddled egg, bacon, strawberries and Mr Dole man pineapple. Mmmmmmmm.

Hawaiian grilled hamburger steak

Yummie summer lunch, Hawaiian grilled hamburger steak w/ salad & grilled pineapples. Mmmmm!

Teriyaki steak

My easy to cook dinner for tonight. Yummie Teriyaki Steak

Smoked Salmon Salad

Yummie Thursday dinner
Smoked Salmon salad
mmmm!

Maki roll

Appetizer for tonight. Mmm, Maki roll, first attempt. Grrr, need a sharper knife :-) Yummie yummie like crazy though.

Steak marinated in Herbes de Provence

Simple dinner but still yummie, Steak marinated in Herbes de Provence w/ mashed potatoes & Brussels sprouts mmmm!!

Sushi

Konichiwa! Yummie appetizer for tonight Sushi mmmmmm OISHI, ITADAKIMASU!!!!!!

Chicken Filé in Café de Paris sauce

Yummie Tuesday dinner.
Chicken Filé in
Café de Paris sauce
INGREDIENTS FOR THE SAUCE
4 tb BUTTER, SOFTENED
2 ts MINCED GARLIC
2 ts MINCED PARSLEY
1 ea SHALLOT, MINCED
1 pn NUTMEG
1 tb GRATED ORANGE SKIN
1 ts PERNOD
1 tb LEMON JUICE
SALT AND PEPPER TO TASTE

1. Whip all ingredients together. Make sure that
the Garlic Marinara is very thick, and your done. This is also good W/ mussels mmmmm.

Shanghai Fried rice

I'm back in Action ! Yummie Shanghai Fried rice for today's Lunch topped w/ marinated fish filé, mmmm...

Melon Basket

Thursday dessert
Yummie Melon Basket

Giniling

Yummie Thursday dinner.
Giniling - Filipino Style

Chicken Tikka Masala

Yummie Dinner,Chicken Tikka Masala.
Ingredients:
3 chicken breasts
4 Tbsp olive oil
1 ½ onions
2 tsp fresh ginger, minced
2 tsp garlic, minced
1 tsp cinnamon pwder
1 tsp cumin powder
1 tsp coriander powder
¼ tsp turmeric powder
½ to 1 tsp cayenne pepper
1 Tbsp paprika
1 tsp garam masala powder
1 large tomato
1 tsp tomato purée
150 ml water
Salt to taste
Yoghurt or 1 tin coconut milk, if desired (W/c I did)
First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.Put the oil into a pan over a medium heat.
Add the onions and cook while stirring, until brown.Add the masala paste and stir for a minute,Add the tomato and tomato purée and stir for a minute till thoroughly combined.Pour in the water and bring to a gentle simmer, stirring constantly.Taste the sauce and season with salt if necessary.Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.Serve w/ rice garnish w/ parsley or fresh coriander.

Crispy Fried Wanton

Wednesday Appetizer, Fried Wanton mmmm Yummie!

Tuna Sandwich

My lunch for today, Tuna Sandwich w/ a glass of fresh orange juice mmmm still Yummie. No gym ,no cooked food :)

Shrimp Terriyaki with snow peas

Yummie Tuseday
dinner.
Shrimp Terriyaki
with snow peas and
cashew.

Celery Pimiento

Yummie Tuseday
appetizer.
Celery Pimiento

Cappuccino cupcake

For Tuesday I.T guys Snacks , Cappuccino cupcakes w/ chocolate frosting topped w/ almonds mmmm yummie!

Grilled Chicken legs w/ couscous salad

A Sunny Monday
LunchGrilled Chicken
legs w/couscous salad,
Yummie!!!

Squid Stir-Fry

Sunday Lunch Yummie ,
Squid Stir-Fry,Mmmm can be serve w/ rice.

Fish filé wrapped with Aubergine

Mmmm, my yummie
light Saturday dinner
Fish filé wrapped
with Aubergine.

French Toast

Saturday Breakfast.
Easy French toast
Ingredients
1/4 cup milk
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamon
4 slices bread
1 egg
Directions
1. Mix egg, vanilla and cinnamon together. Stir in milk.
2. Dip bread in mixture and brown on both sides in buttered skillet over medium heat.

Chocolate Fondue

....and this is how the dinner will end up for tonight, with a Yummie chocolate fondue as a dessert. Mmmmmmmm ZZZZZZZZZ!

Ceasar's Salad in a beer roasted chicken plate

Tarararantatan.... yummie Dinner ,Ceasar's Salad in a beer roasted chicken plate & roasted potatoes..
Ingredients for Ceasar's Salad
Romain lettuce, croutons, parmesan cheese Dressing:
1/2 cup olive or other salad oil
1 clove garlic(crushed)
1 egg
1/2 can anchovies or anchovie paste to taste(optional)
1 tsp worcestershire sauce
1 tsp lemon juice
1 tsp vinegar(regular or flavored)
PROCEDURE
Gently wash a few leaves of lettuce in a bowl of cold water. Dry the lettuce in a clean dishtowel or salad spinner. Gently break the leaves into slightly larger than bite-size pieces and put into bowl. In a mixing bowl add the dressing ingredients and mix with a whisk or electric mixer.Add parmesan cheese and croutons to the lettuce and gently toss. Add dressing just before serving. Add dressing sparingly, gently tossing salad until the leaves are barely coated.

Beer Can Roasted Chicken

This is what I cooked for dinner, Beer Can Roasted Chicken.
Ingredients:
Roasting Chicken, Can of Beer, 2T Butter,½ Cup Soy Sauce,
1T Ketchup, Salt & Pepper,dried parsley,Fresh Rosemary and Basil, Lime
Procedure:
Rub chicken w/ butter, coarse salt, pepper, and dried parsley. Let the chicken sit at room temperature for about 30 minutes. Pour ½ the can of beer into a bowl or sprayer with the soy sauce and In the can with the remaining beer add a few sprigs of rosemary and basil as well as a good squeeze of fresh lime juice. Sit the chicken on the can of beer. The can will stabilize the chicken to be roasted vertically. This method of roasting will result in a moist, tender chicken and be less fatty. Only about 1/3" of the beer can will be visible. Place on a very hot grill and roast for about two hours. Stir the beer, soy sauce, and ketchup until blended. Spray or brush on the beer mixture every 20 minutes. Be very careful removing the chicken and beer can from the grill. It’s best to use oven mitts and a pair of tongs to remove the beer can – it will be extremely hot! ENJOY!

Bacon rolled Shrimp

A yummie entrée w/ Alabama Slammer. Bacon rolled Shrimp & Bacon rolled tomatoes.mmmmmm

Alabama Slammer

Summer's here and it's time
for me to practice what I learned
at Toronto bartending Institute.
Alabama Slammer(Cocktail drink)
Ingredients
1/2 oz Polar Ice Vodka
1/2 oz Disaronno Amaretto
5-6 oz Orange juice
float Grenadine
Ice
Build in a highball glass
Topping with orange juice
Garnish with cherry.

Baked Trout Filé

Today's Lunch, Juicy baked trout filé mmmmmmm!!!

Crème brûlée

See How I made my Crème brûlée mmmmm,& that's tonight's dessert!! C'est tres bonne, à demain!!!
Ingredients
1 cup heavy cream,2 extra large egg yolks,2 tablespoons sugar,1/3 cup sugar for caramelizing, 1/2 teaspoon vanilla extract
Directions
In a saucepan over medium heat, combine cream and 2 tablespoons sugar. Cook, stirring occasionally until small bubbles appear around edges of pan; 5–6 minutes. Set aside. In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well-blended. Strain mixture through a fine sieve into a bowl. Divide among 4 – 4 oz. ramekins. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2–3 hours. Sprinkle remaining sugar evenly over top of cooled custards. With the creme brulee torch, move the flame continuously over the surface of the ramekins in a circular motion until sugar melts and becomes golden brown and bubbly Serve immediately .

Bacon-wrapped trout with rosemary

Tonight's yummie dinner
Bacon-wrapped trout with rosemary
Ingredients
1 (10- to 12-oz) whole trout, cleaned
2 (4- to 5-inch) fresh rosemary sprigs
3 bacon slices
3 (1/8-inch-thick) lemon slices
Preparation
Prepare griller,
Put fish in a a plate then pat dry and season cavity with salt and pepper. Put rosemary inside
cavity and season outside of fish with salt and pepper, then wrap bacon slices around fish. Grill until skin of fish and bacon are crisp, about 10 minutes. Turn fish over gently with a spatula and grilll until fish is just cooked through and rest of bacon is crisp, 2 1/2 to 3 minutes more.

Shrimp & spinach salad

Light summer Appetizer
for tonight.
Shrimp & spinach salad

Pork steak W/ Pineapple salsa

Today's Lunch, Pork steak w/ pineapple salsa mmmmmm, Yummie!

Grilled Pork Steak W/ Spinach salad,Grilled tomatoes & Grilled white Asparagus

Wednesday Dinner,
Grilled Pork Steak
W/Spinach salad,
Grilled tomatoes &
Grilled white Asparagus.
Garnish w/parsley &
feta cheese.
MmmmmYUMMIE!

Seafood Pasta

A Super yummie yummie dinner tonight, Italian Seafood Pasta in white sauce mmmmm.

Appetizer

A busy Sunday so I don' have time to cook, I just have this appetizer con dinner, sooo tired from work. I painted at least 50 kids ( animal face painting) huuuuuuuuuuuuu .This is not bad anyway huh? Yummie too!So this is a french canapé(smoked salmon in white bread garnish w/ dill,EVOO,S&P) & stuffed cherry tomatoes(mixed of crab,egg mayo,S&P,& basil)

Devil's Eggs

Yummie starter ,my devi'ls eggs!!! Topped w/ black caviars.

Paella

Saturday Dinner w/ Chicken & Shrimp Paella, Super Yummie!!!

Squid & Chorizo Salad

A lazy Firday for me so I just made this simple salad for dinner, it's a mixed of chorizo & squid (cooked altogether in the pan) add w/ white beans,tomatoes and salad mixed in Italian dressing mmmmmm.

Butter lemon Fish Filè

Today's Light dinner, Butter lemon Fish filé mmmm Yummie!

Ginger and Black Fungus Chicken

Another Yummie Thai food,Ginger & Black Fungus Chicken.
Ingredients:
1 skinless & boneless chicken breast (cut into strips)
2 inches ginger (peeled and cut into thin strips)
1 teaspoon oyster sauce
1 1/2 teaspoon sweet soy sauce
1 teaspoon sugar
1 teaspoon fermented soy beans
4 pieces dried black fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)
1 1/2 tablespoons cooking oil
1 small red onion (quartered)
2 tablespoons water
1 stalk scallion (cut into 1 inch length)
Method:
Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic. Add in the onions and black fungus and do a few quick stirs. Add the fermented soy bean before adding the chicken strips into the wok. Stir-fry the chicken meat until the color changes, then add in oyster sauce, sweet soy sauce, and sugar. Stir all ingredients together before adding in the water. Add the scallions, do a few quick stirs, dish out and serve hot with steamed rice.

Kung Pao Chicken

Today's lunch,Spicy Kung Pao Chicken.
Ingredients:
1 1/2 boneless & skinless chicken breast
3 tablespoons roasted peanuts(I used cashew nuts)
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)
For the marinate:
1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine( I used sake as a substitute)
1 teaspoon oil
For the sauce:
1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch
Method:
1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.

Grilled Rellenong Pusit ( Stuffed Squid)

Yahoo!
One of my favorite
dish ,Stuffed squid.
First I marinated squid
overnight in soy sauce &
lemon, then I mixed minced garlic ,onion, tomatoes,parsley,salt & pepper, breadcrumbs and egg in a bowl,put it
inside the squid & sealed it w/ a toothpick and...VOILA! I made small slices not deep on the squid before I grilled it and it was sooo Yummie! As a dipping sauce I made a mixed of soy sauce w/ chili pepper and lemon juice .

Shrimp Salad

Tonight's appetizer,
Yummie Shrimp salad
in Italian dressing.

Chicken topped w/ mushroom sauce

Today´s lunch,
Yummie grilled
Chiken leg w/ mushroom
sauce.

Steak Hachè

Yummie Sunday Brunch!
Grilled Steak Hachè,
sweet potatoes &
cherry tomatoes.

Grilled Coconut Shrimps in Mango salsa

Friday appetizer,
mmm Yummie!
I marinated shrimps
in salt ,pepper,sake
& mirinfor 10 mins,
then coated it
w/ dessicated
coconut and
grilled in the oven
for 10 mins .
For Mango salsa combine sliced
riped mangoes , sweet and sour
sauce & parsley.

Buta no kakuni (Japanese simmered sweet pork)

Fiday dinner,
Buta no kakuni
(Japanese simmered
sweet pork)
Its sooooo OISHI!!!
INGREDIENTS
1 1/2 lb boneless pork ribs
2 clove fresh ginger root
1 green onion
1/2 cup sake
4 tbsps sugar
3 tbsps mirin

5 tbsps soy sauce
PREPARATION:
Heat oil in a frying pan and saute the pork. Chop green onion into small pieces. Boil 4 cups of water in a large pan and add ginger, green onion, and pork in the pan. Turn down the heat to low, and simmer the pork for about 2 hours.Drain the pork. Put sake in a pan and bring to a boil. Add 2 cups of water, mirin, and soy sauce in the pan and heat. Add boiled pork in the pan. Turn down the heat to low and simmer the pork until the sauce is almost gone.

Tonkatsu ( Deep fried Pork)

Dinner for tonight,
Tonkatsu
( Japanese deep fried pork)
INGREDIENTS:
4 pork chops
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 egg
1/2 cup panko or bread crumbs
Vegetable oil for frying

PREPARATION:

Cut the edge of pork chops in several places. Sprinkle salt and pepper on the pork. Put flour lightly on the pork. Dip the pork in beaten egg. Put panko on the pork and pat them well. Fry the pork in 320F oil for a few min. Turn over the pork chops and fry a few more min. Take out the pork and put them on a paper towel to drain the oil. Cut each tonkatsu into small pieces.
JAPANESE TONKATSU SAUCE INGREDIENTS:
1 cup catsup
1/2 cup Worcestershire
1/2 cup sake
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin
Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally.
Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4weeks