Dolmas

Stuffed Grape Leaves (Dolmas)
(Serves 8 people)

Ingredients:

2 tbsp. olive oil
2 onions, minced
2 cloves garlic, finely minced
1 cup fresh mushrooms, finely chopped
1 1/2 cups uncooked long-grain white rice
3 tbsp. tomato paste
2 tbsp. dried currants or raisins
2 tbsp. pine nuts
1/2 tsp. ground cinnamon
3 tbsp. fresh chopped mint leaves
1 tbsp. dried dill weed
1 tsp. ground mace
1 tbsp. ground sumac
2 tbsp. pomegranate molasses
1 8-oz jar grape leaves

Optional additions:
Ground beef or ground lamb - cook lightly as they will be cooked more during the steaming process.
Chopped and sauteed zucchini
Chopped and sauteed eggplant
Chopped tomatoes
Chopped preserved lemons



How to:

In a saucepan, heat the oil over medium heat and add onions & garlic. Sweat the onions & garlic until tender, then add the mushrooms and saute until browned. Add the rice and enough hot water to cover. Cover the saucepan and simmer over low heat until the rice is half cooked, about 15 minutes.

While the rice is cooking, carefully remove the grape leaves from the jar without ripping them. Drain the liquid and rinse the leaves in warm water and set in a colander to drain. Trim off any stems.

When the rice is ready, stir in all the other ingredients and mix well. Allow the mixture to cool enough so that it can be handled with bare hands. Take one grape leaf and place it smooth side down, veiny sides up. Place about 1 teaspoon or 1 tablespoon (depending on how big the leaf is) of rice mix at the bottom of the leaf. Fold the sides and then roll the leaf from bottom to top. Repeat with the remaining ingredients.

Place a steaming rack in a large pot and arrange the dolmas on the steamer. It is OK to stack them. Place enough water at the bottom of the pot to almost reach the bottom layer of dolmas. Cover and simmer over low heat for 35 to 45 minutes, or until rice is totally cooked.

Remove and place on a serving plate. Drizzle with olive oil, and if desired, sprinkle with a little sumac or fresh lemon juice.

Enjoy your DOLMAS!

Ikan Tiga Rasa

Hari ini bercadang nak masak ikan siakap 3 rasa sebagai juadah berbuka puasa petang nanti. Nak share sikit resepi... jom...

1 ekor Ikan Siakap

Tepung jagung - untuk di lumur pada ikan

Serbuk Pasti Sedap Knoor

Minyak untuk menggoreng ikan

Kuah:

1 biji bawang besar - potong dadu

3 biji bawang putih - diketuk

10 biji cili padi - potong kecil

1 inci halia - dihiris kecil

1 biji tomato - potong dadu

Segenggam nenas - yang dipotong dadu

2 sudu besar sos tomato

2 sudu besar sos cili

1 sudu besar sos tiram

1 sudu besar sos ikan

Garam secukup rasa

Ajinomoto secukup rasa

Gula secukup rasa

Minyak untuk menumis

Cara:

Ikan dibersihkan dan ditoskan

Lumurkan ikan dengan Serbuk pasti sedap knoor.Pastikan semua bahagian di lumur rata

Kemudian, lumurkan pula dengan tepung jagung. Lumur ke dua-dua belah bahagian ikan termasuk bahagian dalam

Panaskan minyak yang banyak di dalam kuali

Pastikan minyak betul-betul panas barulah di masukkan ikan tadi

Goreng ikan tersebut (deep fry)

Setelah ikan garing, angkat dan ketepikan

Panaskan minyak dalam kuali yang lain

Tumiskan cili padi, halia dan bawang putih

Setelah bawang agak layu, masukkan sos cili, sos tomato, sos tiram dan sos ikan

Kacau sebentar

Masukkan bawang besar, tomato dan nenas

Masukkan air sedikit

Tambahkan garam, gula dan ajinomoto

Biarkan kuah mereneh seketika

Setelah kuah agak pekat, angkat dan curahkan di atas ikan yang telah digoreng tadi.

Creme Brulee

• 2 cartons double cream , 1 large (284ml) plus 1 small (142ml)
• 100ml full-fat milk
• 1 vanilla pod
• 5 large egg yolks
• 50g golden caster sugar , plus extra for the topping

How To:

1. Preheat the oven to fan 160C/conventional 180C/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin. Pour the two cartons of cream into a medium pan with the milk. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
2. Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
3. Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot ixture through to strain it, encouraging any stray vanilla seeds through at the end. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
4. Pour in enough hot water (from the tap is fine) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top - it's easier to spoon in the last little bit. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate. Bake for 30-35 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don't let them get too firm.
5. Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
6. When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover (Anne Willan's tip for an even layer). Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar - then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

Pavlova

Pavlova Recipe:

4 large (120 grams)egg whites

1 cup (200 grams) superfine (castor)sugar

1/2 teaspoon pure vanilla extract

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

Topping:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons (20 grams) granulated white sugar(or to taste)

1/2 teaspoon purevanilla extract

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

     

Chicken Strips with Honey Mustard Sauce

Ingredients

4 skinless, boneless chicken breasts, each 4 ounces and cut into 3 strips 1/4 cup fat-free milk 1/4 cup all-purpose (plain) flour 1/4 teaspoon salt 1/4 teaspoon cracked black pepper 2 tablespoons canola oil
For the dipping sauce 1/2 cup honey 1/4 cup Dijon mustard

Directions

In a large bowl, add the chicken strips. Pour milk over the chicken and mix to coat well. Place in a single layer on wax paper.

In a small bowl, mix together the flour, salt and pepper. Sprinkle over the chicken strips, turning the chicken to coat evenly. Shake to remove excess.

In a large, nonstick frying pan, heat the canola oil over medium-high heat. Place the chicken strips in an even layer in the pan. Saute, turning once on each side until golden brown, about 2 minutes. Remove and place on paper towels to drain.

To make the dipping sauce, combine the honey and Dijon mustard in a small bowl. Stir to mix evenly.

Grilled Chicken Salad with Olives and Oranges

Ingredients

For the dressing
• 1/2 cup red wine vinegar
• 4 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon finely chopped red onion
• 1 tablespoon finely chopped celery
• Cracked black pepper, to taste
• 4 boneless, skinless chicken breasts, each 4 ounces
• 2 garlic cloves
• 8 cups leaf lettuce, washed and dried
• 16 large ripe (black) olives
• 2 navel oranges, peeled and sliced

Directions

To make the dressing, in a small bowl combine the vinegar, garlic, olive oil, onion, celery and pepper. Stir to mix evenly. Cover and refrigerate until needed.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Rub the chicken breasts with garlic, then discard the cloves. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

Arrange 2 cups lettuce, 4 olives and 1/4 of the sliced oranges onto 4 plates. Top with 1/4 of the chicken strips and drizzle with dressing. Serve immediately.

Roasted Salmon

Ingredients

2 5-ounce pieces salmon with skin 2 teaspoons extra-virgin olive oil 1 tablespoon chopped chives 1 tablespoon fresh tarragon leaves (optional)

Directions

Preheat over to 425 F. Line a baking sheet with foil. Rub salmon all over with 2 teaspoons oil. Roast skin side down on foil-lined baking sheet until fish is cooked through, about 12 minutes. (Check if fish flakes easily with fork after it bakes 10 minutes. Continue baking only if it doesn't.) Using a metal spatula, lift salmon off skin and place salmon on serving plate. Discard skin. Sprinkle salmon with herbs and serve.

Beef Stroganoff

Ingredients

1/2 cup chopped onion 1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed 4 cups uncooked yolkless egg noodles 1/2 can fat-free cream of mushroom soup (undiluted) 1/2 cup of water 1 tablespoon all-purpose (plain) flour 1/2 teaspoon paprika 1/2 cup fat-free sour cream

Directions

In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.

Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.

Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.

To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.

Strawberry Banana Milkshake

Ingredients

6 frozen strawberries, chopped 1 medium banana 1/2 cup soy milk 1 cup fat-free vanilla frozen yogurt 2 fresh strawberries, sliced

Directions

In a blender, combine the frozen strawberries, banana, soy milk and frozen yogurt. Blend until smooth.

Pour into tall, frosty glasses and garnish each with fresh strawberry slices. Serve immediately.

Grilled Pineapple

Ingredients

For the marinade
• 1 tablespoon olive oil
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 2 tablespoons dark honey
• 1 tablespoon fresh lime juice
• 1 firm yet ripe pineapple
• 1 tablespoon grated lime zest

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. sprinkle with the lime zest. Serve hot or warm.

Crispy Potato Skins

Ingredients

2 medium russet potatoes Butter-flavored cooking spray 1 tablespoon minced fresh rosemary 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 F.

Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp, about 1 hour.

Carefully — potatoes will be very hot — cut the potatoes in half and scoop out the pulp, leaving about 1/8 inch of the potato flesh attached to the skin. Save the pulp for another use.

Spray the inside of each potato skin with butter-flavored cooking spray. Press in the rosemary and pepper. Return the skins to the oven for 5 to 10 minutes. Serve immediately.

Fresh Fruit Kebab with Lemon

Ingredients

• 4 ounces low-fat, sugar-free lemon yogurt
• 1 teaspoon fresh lime juice
• 1 teaspoon lime zest
• 4 to 6 pineapple chunks
• 4 to 6 strawberries
• 1 kiwi, peeled and diced
• 1/2 banana, cut into 1/2-inch chunks
• 4 to 6 red grapes
• 4 wooden skewers

Directions

In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.

Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip.

French Caramelized Apple

• 3 tablespoons butter
• 5 spicy-sweet, crisp apples (Jonagold, Crispin, Honeycrisp), peeled and cut into 1/2-inch cubes
• 1 tablespoon, plus 2 tablespoons granulated sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon lemon zest
• 1/3 cup apple cider
• 1/2 teaspoon cornstarch, as needed

Preparation:

Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with 1 tablespoon sugar. Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.

Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.

Transfer the apples from the skillet to a serving bowl with a slotted spoon. Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits. Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly. If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment. Pour the finished sauce over the warm apples and serve immediately.

BUBUR SOM SOM

100 g tepung beras
100 g tepung jagung
1,600 ml santan (500 ml KARA+ air)
100 ml air pandan (atau 100 ml air + pandan pes)
1 sk garam atau secukup rasa
sedikit pewarna hijau (opt)

SIRAP GULA MELAKA :-
500 g gula melaka
1000 ml air
2 helai daun pandan - disimpul


Cara-cara

Masak sirap gula hingga gula larut dan tapis.Ketepikan.
Satukan kesemua bahan2 dalam periuk dan gaul rata.Masak hingga pekat dan kilat,hingga adunan mendidih.(sebelum tu blender semua bahan itu selama 5 minit bagi mendapat adunan yg halus).
Tuang adunan ke dalam loyang atau acuan dan sejukkan.
Sajikan bersama sirap gula melaka

PEPPERCORN CRUST TUNA STEAKS WITH TOMATO SALSA

For the salsa
4 tomatoes, finely chopped
2 spring onions, finely chopped
¼ red pepper, finely chopped
for the chilli mayo
1tbsp sweet chilli sauce
For the fish
25g (1oz) tropical mixed peppercorns
1tbsp olive oil
4 x 150g (5oz) tuna steaks


Using a large knife roughly chop the tomatoes, onions and red pepper. Mix together in a bowl and add the sweet chilli sauce — enough to give the heat that you like.

Crush the peppercorns coarsely with a pestle and mortar — or use the end of a rolling pin in a small bowl. Sieve to remove the fine pepper — you can use this to season other meals.

Place the coarsely crushed pepper on a plate and roll the sides of the tuna in the peppercorns.

Heat the oil in a nonstick pan. When hot, add the tuna and cook for about 1-2 minutes on each side. Tuna should be served rare as it becomes very dry if over-cooked. Serve with salsa and salad leaves.

SEARED TUNA WITH ROASTED TOMATOES

1 clove garlic, finely chopped
rind and juice of 1 lime
5tbsp olive oil, plus extra for greasing
3tbsp chopped fresh rosemary
4 fresh tuna steaks
6 plum tomatoes, halved lengthways
1 red onion, thinly sliced
seasoning


Mix together the garlic, lime rind and half the juice, 2 tbsp of the oil and 1 tbsp of rosemary in a large dish. Add the tuna and coat with the marinade - marinate for 30 minutes.

Pre heat oven to gas 7, 220ºC, fan 200ºC. Place the tomatoes and onion in a shallow oven proof dish with the remaining rosemary. Drizzle with the remaining oil and season. Roast in the oven for 15 to 20 minutes, until tender and lightly browned.

Lightly oil a ridged cast iron grill pan or large frying pan. Heat the pan and cook the tuna steaks for 5 to 6 minutes turning once. Serve with the tomatoes and onion and drizzle the remaining lime juice over the top.

Braised Lettuce

 8 Little Gem or Red Gem lettuce, left whole
500ml vegetable stock
4 sprigs thyme
3 bay leaves
salt
pepper

Preheat the oven to 180°C, 350°F, Gas 5.

Trim the ends off the lettuces and discard any brown outer leaves. Lay in a baking dish and pour over the stock. Tuck the herbs in and around the lettuces and season. Cover with foil and bake in the oven for 10 minutes.

Remove the foil and bake for a further 10-15 minutes or until the stock has reduced and the lettuces are very tender. Serve alongside roast chicken.

LASAGNE

2 tbsp - olive oil
750g - minced beef
onion, peeled and chopped
yellow pepper, deseeded and chopped
100g - mushrooms, chopped
1 x 400g can - tomatoes, chopped
100g - beef stock
1 tbsp - tomato puree
300g - lasagne sheets
50g - butter
50g - flour
200ml - milk
50g - Cheddar cheese, grated



Preheat the oven to 200C/400F/Gas mark 6.
Heat the oil in a pan and brown off the mince.
Add the onion, pepper and mushrooms, and cook for another 5 minutes.
Add the chopped tomatoes, beef stock, and tomato puree and simmer for 15 minutes.
Meanwhile, to make the white sauce, melt the butter in a small pan, then stir in the flour to make a roux. Slowly whisk the milk and bring to the boil, whisking continuously, until it is thick and creamy. Add half the cheese and stir to melt.
Layer the mince and lasagne sheets, finishing with lasagne sheets on top.
Pour over the white sauce then sprinkle with the remaining cheese.
Bake in the preheated oven for 45 minutes, until the top is bubbling and golden.

FILLET OF SEABASS WITH MUSTARD AND OYSTER SAUCE

seabass fillet
1 tsp - mustard
1 tsp - osyter sauce
1 clove - chopped garlic
chilli, sliced
1 handful - coriander leaves
2 tsp - soy sauce
2 tsp - sesame oil
1/2 tsp - sugar
salt and pepper


Mix mustard, ground coriander, garlic, soy sauce, sugar and sesame oil together.
Add the seabass fillets to the sauce.
Put the seabass under the grill and cook for 5 minutes on each side.
Heat the rest of the sauce in a pan.
Pour the over the cooked seabass. Garnish with chilli and coriander leaves.

Serve with savoury rice or salad.

SLICK AND QUICK WRAP AND DIP

200g (7oz) - strong Cheddar cheese
small onion
1 tsp - wholegrain mustard
flour tortilla wraps
mixed salad of choice
clove garlic, peeled
2 tbsp - mayonnaise


Grate cheese and mix with chopped onion and wholegrain mustard.
Divide the cheese mixture equally between the four wraps and place in the grill or a small, hot frying pan.
Prepare the salad and place on your serving plate.
Chop garlic and fold into mayonnaise.
When the wraps are crisp on the outside and cheese is melted, plate and serve.