September 30, 2015

FLAPJACKS

Ingredients:
Rolled oats - 200 gms
Salt - 1/4 tsp
Granulated sugar - 75 gms
Golden syrup - 4 tbsp
Margarine - 100 gms

Method:

  • Grease a square , shallow tin, about 7 1/2".
  • Put margarine and syrup in a pan and leave over a low heat until margarine has melted. Remove from heat and add sugar, oats and salt. Mix thoroughly.
  • Turn mixture into prepared tin and cook in a very moderate oven for 30-40 minutes until golden brown.
  • Leave to cool in tin for 5 minutes then cut into 12 bars. Place on a wire tray to finish cooling.

September 23, 2015

TONKATSU

Ingredients:
Leg pork steaks - 500 gms
Light soya sauce - 5 tbsp
Mirin - 4 tbsp
Garlic cloves - 2
Shichimi togarishi or paprika
Eggs - 2
Dry bread crumbs for coating
Vegetable oil

Method:

  • Mix the soya sauce,mirin, crushed garlic, shichini togarishi thoroughly together.
  • Marinate the pork in the sauce for 30 minutes. Drain. Dry on absorbent paper.
  • Beat the eggs together. Dip the pork in the beaten egg then into the bread crumbs.
  • Place in a dish and refrigerate for one hour.
  • Heat the oil in a heavy based fry pan. Add the pork and cook for 3-4 minutes o each side or until golden brown and crisp. Remove and drain on absorbent paper.
  • Slice into bite sized pieces. Serve immediately on a warmed serving dish.

September 22, 2015

LYCHEE TRIFLE

Ingredients:
Sponge cake - 1 small
Sweet sherry or sweet chilled champagne - 1/4 - 1/2 cup
Any or few of  Fresh fruits -  Lychees, Mandarin segments, Fresh pine apple chunks, kiwi fruits, strawberries, sliced peaches.

Method:

  • Break up sponge cake and place in the base of  a dish.
  • Drizzle with sherry or champagne. Chill.
  • Over the sherried cake, spread an assortment of fresh fruits, and chill well.


HOMEMADE JAPANESE NOODLES

Ingredients:
Soya bean flour - 500 gms
Egg yolk - 1
Salt - 1 tsp
Cod Water

Method:

  • Mix the flour, egg and salt with enough water to form a rolling dough.
  • Place in a bowl, cover and leave to relax for 30 minutes.
  • Roll out on a floured board until 1/2 cm thin.
  • Fold into a flattish roll about 35 cm long.
  • Cut in thin slices.
  • Cook in boiling, salted water for 5 minutes.
  • Drain and serve with a dipping sauce.

HERBED CREAM CHEESE

Ingredients:
Cream cheese - 225 gms
Olive oil - 2 tbsp
Dried thyme -1/2 tsp
Dried rosemary - 12 tsp
Garlic cloves - 2 (crushed)
Salt and back pepper

Method:

  • Shape the block of cream cheese into a disc about 1/2" thick, and put it in a shallow bowl.
  • Prick the cheese all over with a cocktail stick.
  • Pour the oil over the cheese, and sprinkle with the thyme, rosemary and garlic.
  • Season to taste.
  • Serve with slices of French or Italian bread.

FRIED RICE

Ingredients:
Cold cooked rice - 450 gms
Mushrooms - 225 gms (thinly sliced)
Large pepper - 1 (seeded and chopped)
Canned bamboo shoots - 175 gms (drained and thinly sliced)
Large onion - 1 (finely chopped)
Eggs - 3 (lightly beaten)
Salt and pepper to taste
Soya sauce 
Vegetable oil - 4 tbsp

Method:

  • Heat 1 tbsp of the oil in a large heavy frying pan or wok over moderate heat.
  • Add the eggs, and swirl the pan so that the eggs coat the bottom to form a thin omelette.
  • Cook for 2 minutes, or until set. Transfer the omelette to a plate and let it cool.
  • Heat the remaining oil in the pan over moderate heat. Add the onion, bamboo shoots and pepper, and cook for 3 minutes, or until the onion just begins to soften.
  • Add the mushrooms, and cook 3 minutes longer.
  • Reduce the heat to low, add the rice, salt and pepper, and cook, stirring frequently, until heated through about 4 minutes.
  • Cut the omelette into thin strips and toss into the rice mixture.
  • Serve with the soya sauce.


CHICKEN SALAD

Ingredients:
Boneless chicken nuggets - 10 pieces
Lettuce - 1 bunch (chopped)
Mint leaves - 1/2 bunch (chopped)
Vinegar - 2 tsp
Pepper - 1/2 tsp
Mayonnaise - 4 tsp
Eggs - 2 (boiled, shelled)
Salt to taste

Method:

  • Boil chicken nuggets in a little water till tender. Drain the water.
  • Now mix lettuce, mint leaves, vinegar, pepper, mayonnaise and salt with it.
  • Garnish with egg slices.



September 21, 2015

LEMON VINAIGRETTE SALAD

Ingredients:
Cabbage - 1 cup (shredded)
Lettuce leaves - 5-6
Tomatoes - 2
Fresh cheese - 8-10 cubes
Apples - 2
Pears - 2
Thick cream - 1/2 cup
Lemon juice- 1/4 cup
Olive oil - 1 tsp
Salt - 1 tbsp
A  pinch of pepper - freshly ground
Mint leaves - few

Method:

  • Whisk together lemon juice, salt, pepper and oil. Mix in the cream.
  • Wash and cut the fruits. Add fresh cheese cubes.
  • Arrange lettuce leaves in a salad bowl or a tray.
  • Arrange shredded cabbage and fruit slices.
  • Cut the tomatoes and remove seeds and the pulp. Make slices and add to the salad.
  • Pour lemon cream.
  • Mix well.
  • Decorate with mint leaves and serve.




POPPY SEED CAKE

Ingredients:
Self raising flour - 1 1/4 cups
Butter - 155 gms
Castor sugar - 1/2 cup
Eggs - 2(separated)
Lemon rind - 1 tsp (grated)
Orange rind - 1 tsp (grated)
Sour cream - 1/2 cup
Poppy seeds - 1/3 cup (slightly roasted)

Method:

  • Preheat oven to moderate 180 C. Grease a baking tin with melted butter. Sprinkle flour in the tin and shake off excess.
  • Beat butter and sugar in a mixing bowl until light and creamy.
  • Add yolks and beat until combined.
  • Add lemon and orange rind, mix well.
  • Fold in sifted flour alternatively with the sour cream.
  • Add poppy seeds and stir through.
  • Beat the egg whites in another bowl until stiff peaks form.
  • Fold egg whites through the mixture in batches, using a metal spoon.
  • Transfer the mixture into prepared tin with smooth surface. Bake for 40 to 45 minutes or until done.
  • Leave cake in tin for 5 minutes before turning it onto a wire rack to cool.


CHERRY KARONDA

Ingredients:
Karondas - 500 gms (red)
Sugar - 1 kg
Water - 750 ml
a drop of cherry colour

Method:

  • Put karondas in water and boil till tender.
  • Make a thick sugar syrup, add boiled karondas and colour to it.
  • Mix well.
  • Cool and store in a glass jar.
Note:
You can use these karondas for decorating the cake and puddings.

APPLE NOODLE PUDDING

Ingredients:
Egg noodles - 100 gm
Butter - 25 gms
Cooking apples - 4 (peeled, cored and sliced)
Brown sugar - 2 tbsp
Cinnamon powder -  a pinch
Sultanas - 3 tbsp
Egg yolks - 2
Castor sugar - 1 tbsp
Corn flour 1 tbsp
Milk - 300 ml
Almond flakes - 2 tbsp

Method:

  • Cook the noodles in boiling salted water until tender but still firm to the bite. Drain well.
  • Melt the butter in a saucepan. Add the apples, brown sugar and cinnamon, cover and cook gently until the apples are soft. Stir in the raisins and remove from the heat.
  • Beat the egg yolks, castor sugar and corn flour together until creamy.
  • Heat the milk and stir into the yolk mixture.
  • Pour back into the saucepan and cook very gently, stirring, until the custard thickens enough to coat the back of the spoon.
  • Place half the noodles in a greased ovenproof dish. 
  • Cover with the apple mixture, then spread over the remaining noodles.
  • Pour the custard on top and sprinkle with the almonds.
  • Cook in a preheated moderate oven (180 C) for 20 minutes.
  • Serve hot.


September 15, 2015

HOT FRUIT COMPOTE

Ingredients:
Dried apricots - 175 gms
Dry cider - 450 ml
Clear honey - 3 tbsp
Water - 150 ml
Cinnamon stick - 1
Cloves - 2
Raisins - 50 gms
Large grapefruit - 1 (peeled and segmented)
Bananas - 2 (cut into chunks)

Method:

  • Soak the apricots  in the cider for 3 hours. tip into a saucepan and add the honey, water, cinnamon and cloves.
  • Bring to the boil, then cover and simmer for 20 to 25 minutes or until the apricots are tender. 
  • Stir in the raisins and simmer for  a further 5 minutes.
  • Discard the spices. Stir in the grapefruit segments and bananas and heat through gently.
  • Serve warm.

September 14, 2015

ITALIAN INGREDIENTS AND CULINARY TERMS


SL.NO
ITALIAN
ENGLISH
1
ABBACCHIO
Young spring lamb
2
ACCIUGHE
Anchovies
3
AFFUMICATO
Smoked
4
AGLIO
Garlic
5
AGNOLOTTI
Stuffed pasta, similar to ravioli
6
AGRODOLCE
Sweet-sour
7
AL BURRO
Dressed with butter
8
AL DENTE
Not over-cooked: firm texture
9
AL FORNO
Cooked in the oven
10
ALL’ACETO
In vinegar
11
ALLA CASALINGA
Home style
12
ALLA MARINARA
Seaman style
13
AMARETTI
Small macaroons
14
ANGUILLA
Eel
15
ANIMELLE
Sweetbreads
16
ANITRA
Duck
17
AGNOLINI
Stuffed pasta similar to ravioli
18
ARANCIA
Orange
19
ARISTA
Roast lion of pork
20
ARROSTO
Roast

21
ASPARAGI
asparagus
22
BACCALA
Dried salt cod
23
BASILICO
Sweet basil
24
BATTUTO
Vegetables and herbs, foundation for soups, etc.
25
BEL PAESE
Semi-soft mild cheese
26
BISCOTTO
Biscuit
27
BISTECCA
Beefsteak
28
BRACIOLA
Meat for braising
29
BRODETTO
Fish soup of Adriatic coast
30
BRODO
broth
31
BUDINO
General term of pudding
32
BURRIDA
Fish soup of Genoa
33
CACCIAGIONE
game
34
CAFFE LATTE
Coffee with milk
35
CAFFE ESPRESSO
Black espresso coffee
36
CAPPUCCINO
Strong white coffee
38
CANNELLONI
Large round pasta often served stuffed
39
CAPPELLETTI
Small stuffed pasta
40
CAPPERI
Capers
41
CAPRETTO
Kid
42
CARCIOFI
Artichokes
43
CASSATA
Ice cream cake
44
CASSATA SICILLIANA
Sicilian cake or ice cream
45
CAVOLFIORE
Cauliflower
46
CAVOLO
Cabbage
47
CIPOLLA
Onion
48
CONIGLIO
Rabbit
49
COPPA
Smoked pork. Also large hard sausage like salami. Also ‘cup’.
50
COSTOLETTA
Veal chop on the bone
51
COTECHINO
Large pork sausage
52
CROSTINI
Savoury toasts
53
CRUDO
Raw, uncooked
54
DITALI
Short tubular pasta
55
DOLCI
General term for puddings and cakes
56
FAGIANO
pheasant
57
FAGIOLI
Fresh or dried beans
58
FAGIOLINI
Fresh green beans
59
FARINA BIANCA
White wheat flour
60
FAVE
Broad beans
61
FEGATINI
Chicken liver
62
FEGATO
Liver
63
FETTUCINE
Homemade narrow ribbon pasta
64
FILETTO
Thin fillet of meat or fish
65
FINOCCHIO
Fennel
66
FORMAGGIO
Cheese
67
FRAGOLE
Strawberry
68
FRAGOLE DI BOSCO
Wood strawberries
69
FRITTATA
Omelet
70
FRITTELLE
Pancakes. Also used for fritters.
71
FRITTO MISTO
 Mixture of fried foods
72
FRUTTI DI MARE
Small shellfish
73
FUNGHI
Mushrooms
74
GAMBERI
prawns
75
GELATO
Frozen- usually ice cream
76
GNOCCHI
Small ‘dumplings’ of semolina or potato
77
GORGONZOLA
Soft blue veined cheese
78
GRANCEVOLA
Adriatic crab served in shell
79
GRANITA
Water ice
80
GRISSINI
Bread sticks

81
IN BIANCO
Plainly boiled
82
IMBOTTITI
Stuffed
83
INVOLTINI
Slice of meat stuffed and rolled
84
INSALATA
Salad
85
LASAGNE
Wide flat noodles
86
LATTE
Milk
87
LESSO
Boiled
88
LIMONE
Lemon
89
MACCHERONI
Generic term for all types of pasta
90
MAIALE
Pork
91
MANDORLE
Almonds
92
MANZO
Beef
93
MARSALA
Heavy Sicilian wine (sweet and dry)
94
MASCARPONE
Soft sweet cream cheese
95
MELANZANE
Aubergine or egg plant
96
MINESTRA
Soup- also generic term for pasta or rice course
97
MINESTRONE
Thick vegetable soup
98
MORTADELLA
Large cooked Bologna sausage
99
MOZZARELLA
Soft white unsalted cheese
100
NOCE MOSCATA
Nutmeg
101
OLIO
 oil
102
OLIVA
Olive
103
ORIGANO
Herb used for flavouring
104
OSSOBUCO
‘hollow bone’ veal dish
105
PANE
Bread
106
PANE ABBRUSTOLITO
Toasted bread
107
PANNA
Cream
108
PARMIGIANO
Hard cheese much used in Italian cookery
109
PASTA
Dough. Generic name for all macaroni products
110
PASTA ASCIUTTA
Pasta cooked in water and served dry with butter or a sauce
111
PASTA FROLLA
Rich shortcrust pastry
112
PASTA IN BRODO
Pasta cooked in broth and served as soup
113
PASTA SFOGLIATA
Puff pastry
114
PASTELLA
Frying batter
115
PASTICCERIA
General term for pastry
116
PECORINO
Strong sheep’s milk cheese
117
PEPERONI
Sweet peppers
118
PEPERONCINI
Small hot peppers
119
PESCE
Fish
120
PESCHE
Peaches
121
PESTO
A Genoese preparation
122
PICCATA
Small thin slices of veal, also called ‘scallopine’.
123
PIGNOLI
Pine nuts
124
PIZZA
Generic term for a flat open pie or tart
125
POLENTA
Corn meal
126
POLLO
Chicken
127
POLPETTE
Small meat balls or cakes, often made from raw meat
128
POLPETTONE
Large meat loaf
129
POMODORI
Tomatoes
130
PREZZEMOLO
Parsley
131
PROSCIUTTO COTTO
Cooked ham
132
PROSCIUTTO CRUDA
Raw ham
133
PROVOLONE
A hard yellow cheese
134
QUAGLIA
Quail
135
RADICINI
Radishes
136
RAVIOLI
Stuffed squares of pasta
137
RICOTTA
Soft curd cheese
138
RIGATONI
Large groved macaroni
139
RIPIENO
Stuffed or stuffing
140
RISO
Rice
141
RISOTTO
Savoury rice dish
142
ROGNONE
Kidney
143
SALSA
Sauce
144
SALSICCIA
Generic term for sausage
145
SALSICCIA FRESCA OR LUGANICA
Fresh sausage
146
SALSICCIA SECCA
Dried sausage
147
SALVIA
Sage
148
SCALLOPPINE
Thin small slices of veal
149
SCAMPI
Dublin bay prawns
150
SEDANI
Celery
151
SEMIFREDDO
Semi cold, also ice cream
152
SFINGI
Cakes or cookies
153
SOGLIOLE
Sole
154
SFORMATO
Light vegetable pudding
155
SOFFRITTO
Vegetable base for soups etc.
156
SPAGHETTI
Thin varieties of pasta
157
SPARAGIO
Asparagus
158
SPEZZATO OR SPEZZATINO
A stew of meat or poultry
159
SPIEDINI
On skewers
160
SPINACI
Spinach
161
SPUMANTE
Sparkling wine
162
SPUMONE
A ‘foamy’ variety of ice cream
163
STRACCINO
Soft yellow tasty cheese
164
SUGO
A sauce
165
TACCHINO
Turkey
166
TAGLIATELLE
Homemade ribbon pasta
167
TONNO
Tuna fish
168
TORRONE
A type of noughat
169
TORTA
Generic term for cake
170
TORTELLINI
A stuffed pasta
171
TRIGLIA
Mediterranean red mullet
172
TRIPPA
Tripe
173
TROTA
Trout
174
UCCELLI
Little birds
175
UMIDO
Stew or stewed
176
UOVA
Eggs
177
UVA
Grapes
178
VERDURE
Vegetables
179
VERMICELLI
Very small spaghetti
180
VINO
wine
181
VITELLO
Veal
182
VONGOLE
Type of small clam
183
ZAMPONE
Sausage filled pig’s trotter
184
ZITA
Tubular shape pasta
185
ZUCCHINE
Baby marrow  or courgette
186
ZUPPA
Soup


Source: 'Italian cooking for pleasure' by Mary Reynolds

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HERB AND CHEESE OMELETTE

Ingredients: Butter - 2 tbsp Small pickle - 1 (cut into pieces) Chives - 5 blades (cut into pieces) Fresh dill weed - 2 tbsp Eggs - 6 ...