Snacks
« Older EntriesRabbit spring rolls
Tuesday, April 3rd, 2012
Prep time: 20 min
Cook time: 15 min
Serves:4
Simon Rimmer puts the spring into these spring rolls with rabbit meat, served with a refreshing cabbage and apple salad
Ingredients
For the spring rolls
450 g rabbit
50 g bean sprouts
5 cm piece fresh root ginger, cut into matchsticks
1 tbsp chopped fresh coriander, stems only
1 red birds eye chilli, finely chopped
12 sheets spring roll wrappers
1 egg
vegetable oil, for deep-frying
For the dressing
150 g sugar
200 ml rice vinegar
150 ml light soy sauce
2 limes, juice only
1 tbsp ginger juice
pinches star anise, powder
1 clove garlic
For the salad
½ red cabbage, finely shredded
1 apple, peeled and grated
2 red onions, finely sliced
To serve
coriander leaves
limes, wedges
Method
1. For the spring rolls: mix together all of the spring roll ingredients in a bowl, except for the wrappers and egg, until well combined.
2. Lay a spring roll wrapper on the work surface and spoon some of the filling into the centre. Draw in the sides of the wrapper, then roll upwards, sealing the ends with the beaten egg. Repeat with the remaining spring roll wrappers and filling, until you have 12 spring rolls.
3. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 180C/355F. Deep-fry the spring rolls in small batches for 6-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
4. For the dressing: bring the sugar and vinegar to the boil in a non-reactive pan, then simmer for 5-6 minutes, or until thickened and syrupy. Take off the heat and add the remaining dressing ingredients. Set aside to cool.
5. For the salad: toss all of the salad ingredients together, then drizzle over the dressing and mix well to coat evenly.
6. To serve, pile the salad onto serving plates and place the spring rolls on top. Garnish with coriander leaves and lime wedges.
Tags: apple, bean sprouts, chilli, coriander, eggs, garlic, ginger, lime, rabbit, red cabbage, red onion, soy sauce
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Cookie Baking Tips – Chewy Vs Crunchy
Thursday, March 29th, 2012
There are essentially only six types of cookies. These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies. Chewy cookies are often the bars and dropped cookies.
The others usually produce a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can include both varieties. Crunchy peanut butter or chewy chocolate chip for example.
The perfect cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety. Either way, the color and shape should be uniform.
When you are ready to bake cookies here are some tips to help.
Select pans of the proper size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for proper circulation of heat to ensure even baking. If your pan is too large your cookies will burn on the bottom. Avoid using pans with sides. It this is all you have, turn the pan upside down and bake on the bottom, unless of course you are using a bar cookie recipe which requires sides. Sides reduce the flow of hot air and can result in burned or under cooked cookies.
Use a spatula or pan-cake turner to remove cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn around and discover the cookies are gone. I have often had to make an additional batch of cookies because the kids could not resist those warm from the oven delicacies.
For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking. If you don’t have these you can put flour on the pin and board to prevent sticking. You can try a mixture of one part sugar and two parts flour if the dough is sticky. Use only a portion of the dough that can be handled easily. Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.
Use of an alarm clock or kitchen timer will also help you bake perfect cookies. When the phone rings you can easily lose track of those important minutes. I can’t count how many trays of cookies have been burned because of a phone call, someone at the door, of a child in need of attention. Sometimes it is the timer that will remind you when your attention is drawn elsewhere. It happens.
Always preheat the oven to ensure your cookies bake evenly and avoid peeking. Every look releases heat and lowers the temperature causing uneven browning. If you accurately watch the timing of the first batch you can cook following batches without peeking.
Store cooled cookies in a covered container or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to prevent spoiling. Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft. You can use an air tight tin for this type. You should not store the two different types together. If your crisp cookies become soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.
To make your cookie baking go smoothly follow these simple steps.
1. Heat the oven
2. Assemble all ingredients. Sift the dry ingredients together and if your recipe calls for melted chocolate, get it melted and ready.
3. Set out eggs about 20 minutes before you begin baking. They should be at room temperature. If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.
4. Prepare your cookie sheets or pans and set out your cooling racks.
5. If using fruit or nuts, chop or other wise prepare them first. Drain canned fruit or thaw frozen fruit.
6. Now you are ready to mix and bake your cookies.
While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies. Attending cookie exchanging or giving cookies as gifts can be a snap. Just set aside one day to devote to your baking and you will have enough cookies to last the season.
One last tip. Don’t overlook refrigerator cookies. They can be mixed and shaped and stored in the refrigerator or freezer to be baked later. When that unexpected company arrives or the kids come clamoring for a treat you can quickly pull out these convenient cookies and serve up a homemade treat.
Finally, homemade cookies can be more cost friendly than those varieties you buy in the markets. You can control the ingredients and ensure there are no additives or preservatives you might prefer your family didn’t have.
If you are looking for more good cookie recipes check out [http://www.caglecooksonline.com]. You will find FREE cookbooks to download, videos and more. This site has just gone live so bookmark it to visit often as I will be adding recipes from my collection often.
If you find yourself in need of other products or services, check out http://www.cagleonline.com. Since 2001 the site has been offering up a variety of Free information. In the past few months it has become the central portal of Life with Barbara, a project designed to bring you as much FREE and usable information as I can find. Thank you for your time and I hope you will enjoy these recipes.
Article Source: http://EzineArticles.com/?expert=Barbara_Cagle
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Pad Thai Chicken
Saturday, March 17th, 2012
Ingredients
300 g rice noodles, thick, dried
3 tbsp vegetable oil
2 eggs
0.5 tsp salt
0.5 tsp ground black pepper
100 g boneless, skinless chicken breasts
1 clove garlic, finely chopped
60 g shrimps, cooked
3 small spring onions, shredded
3 tbsp roasted peanuts, coarsely ground
3 tbsp fish sauce
3 red chillies, seeds removed, sliced
1 tbsp lemon juice
0.5 tsp brown sugar
120 g bean sprouts
50 g mange tout or sugar snap peas, sliced
3 tbsp coriander leaves, chopped
Method
1. Soak the rice noodles in hot water for 20 minutes until they have softened.
2. Beat the eggs with salt and pepper and heat 1 tablespoon of the vegetable oil in a frying pan. Pour in the egg and make a thin omelette – turn it out of the pan and and cut into thin strips. Leave the omelette one side while you make the pad thai.
3. Heat the remaining 3 tablespoons of vegetable oil and fry the garlic and sliced chicken breast until the chicken is barely tender and the garlic is golden.
4. Add the shrimps and spring onions to the pan and stir fry for another minute Tip in the drained noodles, peanuts and add the fish sauce, chillies, lemon juice and brown sugar. Stir fry over a high heat for a further minute.
5. Toss in the beanspouts, mangetout and omelette strips, and cook briskly for about 30 seconds more. Season to taste and serve piping hot, garnished with coriander.
Tags: bean sprouts, chicken, chilli, coriander, eggs, garlic, mange tout, shrimp, spring onion, sugar snap peas
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Mothers Day Recipes : Breakfast In Bed
Saturday, March 17th, 2012
Some Breakfast suggestions for Mothers day:
Blueberry Pancakes
Ingredients
250 g plain flour
1/2 tsp salt
3 tbsp sugar
2 tsp baking powder
250 ml milk
2 eggs, beaten
50 g butter, melted, plus an extra small knob for the pan
100 g blueberries
To serve
80 ml maple syrup
25 g butter
Method
1. Heat the oven to 110C/gas 1/4, and place 4 plates in to warm.
2. Sift the flour, salt, sugar and baking powder into a mixing bowl.
3. In a jug, combine the milk, eggs, and melted butter. Pour the liquid into the dry ingredients and whisk together, without worrying too much about any remaining lumps. Tip in the blueberries and stir a little more.
4. Heat a cast-iron frying pan or griddle over a moderate flame. Add a small knob of butter and melt. Ladle in enough batter to make an 18cm round. Repeat the process until all the batter is used up.
5. When bubbles appear on the top, take a peek to check if the underside is golden. When it is, flip over and cook until golden on both sides.
6. Keep the pancakes warm, on top of the plates in the oven while you finish making the whole batch.
7. Warm the maple syrup and butter in a small saucepan, or in the microwave oven. Arrange the pancakes on the 4 warm plates, pour over the buttery syrup and serve.
Boiled eggs and soldiers
Ingredients
2 medium free-range eggs, at room temperature
2 slices bread
butter
Method
1. Bring a small pan of water to the boil. Carefully lower in the eggs and simmer for 4 minutes. Turn off the heat and leave the eggs in the water for another 15 seconds before removing with a slotted spoon.
2. Meanwhile, toast the bread, butter generously and slice into fat fingers.
Warm porridge smoothie
Ingredients
25 g porridge oats
300 ml semi-skimmed milk
100 g plain yogurt
50 g blueberries
50 g strawberries, roughly chopped
Method
1. Place the oats and milk in a small saucepan, bring to the boil and simmer for 2 minutes.
2. Transfer the porridge to a liquidiser or food processor, add the remaining ingredients and blend until smooth.
3. Serve while still warm.
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St Patricks day Recipe : Go Green Shake
Friday, March 16th, 2012
Pass on fast food milkshakes that are infused with artificial colors; in honor of St. Patrick we’re giving a real green drink a try.
It’s Not Easy Being Green
Green foods are bursting with nutrients but they may not top your list of smoothie ingredients. But you’re in luck — the right combo of fruits and vegetables makes a mean, green drink.
Go Green Shake
Serves: 1
1/2 banana, chopped (*see cooks tip)
1 kiwi, chopped
½ cup kale
½ granny smith apple
¼ cup white grape juice
¼ avocado, diced
Ice cubes to taste
Place ingredients in a blender and blend until smooth.
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St Patrick’s Day recipe: pan boxty
Thursday, March 15th, 2012
Whereas Leitrim and the Drumlin area seem to be the home of boxty, it crops up in many other places around Ireland under various names
In Co. Wexford and Co. Tipperary I was given recipes for “grated cakes in the pan”, both of which were essentially pan boxty. Granny Toye from Clones, Co. Monaghan, now 88 years of age, gave this recipe to me. Granny Toye says that pan boxty may be eaten hot or cold and may be reheated. A tablespoon of fresh herbs provides a delicious, if untraditional, flavouring to the dish.
Serves 4
6 medium potatoes
a handful of white flour
salt
butter, for frying
Scrub the potatoes well, but don’t peel. Line a bowl with a cloth. Grate the potatoes into the cloth, then squeeze out the liquid into the bowl and allow it to sit for about 20 minutes until the starch settles. Set the potatoes aside.
Drain off the water and leave the starch in the bottom of the bowl. Add the grated
potato, a handful of white flour and some salt.
Melt a nice bit of butter on a heavy iron pan and pour in the potato mixture. It should be 2–2.5cm (¾–1in) thick. Cook on a medium heat. Let it brown nicely on one side before turning over and then on the other side, about 30 minutes in all, depending on the heat.
It’s much better to cook it too slowly rather than too fast. It should be crisp and golden on the outside. Cut the boxty into four farls and serve.
• This recipe is taken from Irish Traditional Cooking by Darina Allen (Kyle Cathie, £25)
Tags: potato
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St Patrick’s Day recipe: nettle and sorrel omelette
Thursday, March 15th, 2012
This is a rustic variation on the French omelette aux fines herbes, and when nettles are out of season, you can substitute something like spinach
4 eggs
About 1 dessert spoon butter
½ large onion, finely chopped
1 clove garlic, finely chopped
Small knob of fresh horseradish, grated
A large handful of young nettle, chopped
A small handful of sorrel, chopped
Heat half the butter in a small pan. Put in the onion and garlic and sweat until soft. Add the horseradish, nettles and sorrel, stir and take off the heat.
Meanwhile crack the eggs into a bowl, season and whisk very lightly with a fork.
Heat the rest of the butter in an omelette pan or small frying pan and tilt it so that the butter coats all of the base and sides.
When it foams (before it colours) put in the eggs. With your fork, draw the egg continuously from the outside into the centre, tilting and shaking the pan as you do so, so that more liquid egg takes its place.
Once it starts to firm up underneath, turn the heat down, spoon the nettle and sorrel mixture on to the left-hand side of the omelette (if you are right handed) then tilt the pan and slide it on to your plate, folding the top over with your fork as you do so. The omelette should be nice and soft in the middle. Eat immediately.
Tags: eggs, garlic, onion
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Perfect pancakes
Monday, February 20th, 2012
Use this batter recipe as a base for creating the most delicious sweet or savoury pancakes- flipping brilliant
Ingredients:
100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt
Method
Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Tips:
Sweet & savoury Onion, cheese & bacon Fry a chopped onion, then add chopped streaky bacon and cook until golden. Tip onto pancakes, grate over cheddar, fold up and eat hot.
Tropical fruit & ginger: Fresh tropical fruits, stem ginger syrup and Greek yogurt.
Reheating pancakes To oven reheat, stack the pancakes on a heatproof plate; cover with foil. Warm at 180C/fan 160C/gas 4 for 10-15 mins from cold or 5-10 mins from room temperature. To microwave, stack, cover with cling film, pierce the film. Reheat on High for 1 min.
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Mango & banana smoothie
Monday, February 20th, 2012
As the name suggests – it’s a smoothie!
Ingredients:
1 medium mango
1 banana
500ml orange juice
4 ice cubes
Cut the mango down either side of the flat stone, then peel and cut the flesh into chunks.
Peel and chop the banana.
Put all the ingredients into a food processor or blender, then process until smooth and thick. Keep in the fridge and use the day you make it.
TOP TIP: For an even quicker smoothie Simply replace the fresh mango with 250g/9oz frozen mango or mixed tropical fruit, available in most supermarkets. Frozen berries will also work brilliantly.
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Fruit & nut yogurt
Monday, February 20th, 2012
I don’t think this is even a “recipe” as such – just something I like for breakfast!
An energy-boosting breakfast pot that makes a great alternative to cereal and will keep you full until lunch
Ingredients:
A yoghurt – flavour of your choice.
Fruit and Nut – you can pretty much add anything! The millstone has a great selection of fruit and nuts to add, but raisins, currents, goji berries, cranberries, mixed nuts, or my favourite – dried pineapple and papaya
Even works well with muesli
Method:
Open yoghurt, add fruit and nuts, mix – EAT!
yum yum
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