Showing posts with label Basic recipes. Show all posts
Showing posts with label Basic recipes. Show all posts

June 22, 2018

MAYONNAISE

Ingredients:
Dry mustard - 1 tsp
Salt - 1 tsp
Paprika - 1/2 tsp
Egg yolks - 2
Salad oil - 250 ml
Vinegar - 30 ml

Method:

  • In a small but deep bowl, mix spices, eggs and half of the vinegar.
  • Add oil one drop at a time, beating constantly; when about 1/3 of the oil has been added, the mixture will begin to thicken indicating that an emulsion has formed.
  • Beat in remaining vinegar and oil in larger portions.
  • Keep in a covered jar in the refrigerator. do not freeze.

FRESH BASIL PASTA

Ingredients:
All purpose flour - 250 gms
Eggs - 2
Basil pesto - 2 tbsp
Olive oil - 1 tsp
Salt - 1 tsp

Method:

  • Combine all the ingredients in the bowl of a stand type mixer fixed with the dough hook.
  • Mix together and knead until the dough is smooth, about 10 minutes.
  • Roll out and cut using a pasta rolling machine.
  • To cook fresh pasta, bring 4 litres of salter to boil, add the pasta and cook for 3 to 5 minutes, until the pasta is floating.
  • Strain and serve.

April 03, 2018

HOW TO COOK PERFECT PASTA

Although fresh pasta is available, it only keeps for a few days in the refrigerator whereas dried pasta keeps almost indefinitely.

To Cook Perfect Pasta:
  1. Use lots of water so that the pasta can move around. Bring to a rapid boil and keep boiling, even when adding pasta. Add a dash of olive oil and a pinch of salt.
  2. Add all the pasta at once, stir to ensure none of it is sticking together, and continue to stir regularly through out cooking.
  3. Do not overcook. Check the pasta a few minutes before you think it will be done and keep checking until it is al dente (meaning it offers only just a little resistance when bitten).
  4. Drain quickly in a colander and run a little water through.
  5. Serve immediately.
Cooking time depends on the shape and size of the pasta. If you can't serve it straight away, toss with a little olive oil to keep most. You should do this if you are storing leftover pasta too. If you need to keep the pasta warm, return it to the dry but warm pan and cover. To reheat already cooked pasta, add it to freshly boiling water for about 30 seconds.

February 18, 2018

BASIC MERINGUE

Ingredients:
Egg whites  -4
Castor sugar - 250 gms

Method:

  • Whisk the egg whites until stiff, then add 3 tbsp of sugar and continue whisking until the mixture is very stiff.
  • Carefully fold in the remaining sugar.
  • Spoon into moulds, or pipe into rounds on baking sheets lined with silicon paper.
  • bake in a preheated cool oven, 140 C, Gas mark 1, for 1 1/2 to 2 hours until crisp.
  • Peel of the lining paper and cool on a wire rack. Use as required.

February 13, 2018

HOW TO CLEAN CLAMS


  • Soak the clams in a large pot of water so that they are fully immersed. Set aside for 5-7 minutes.
  • Scrub the shell to remove barnacles or any other debris. Rinse under running water.
  • Drain all water and place the clams in a pan with a lid. 
  • place pan in the freezer overnight. This will make the shells open up.
  • Next morning, remove from freezer and allow to thaw until they are at room temperature.
  • Twist and break the shell with no meat away. Use the side with flesh.

December 29, 2017

BASIC GREEN CURRY PASTE

Ingredients:
Onions  -2
Garlic paste - 2 tbsp
Capsicum -1
Celery stalks - 4-5
Lemongrass - 1 stalk
Green chillies - 7-8
Ginger - 1 big piece
Basil leaves - 10-15
Vinegar - 2 tbsp
Oil - 2 tbsp
A pinch of green colour

To roast:
Star anise - 1
Cloves -2
Coriander seeds - 3 tbsp
Peppercorns - 10

Method:

  • Dry roast the ingredients of roasting and put them in a mixer. 
  • Heat oil, saute the onion,garlic and ginger. Then add the capsicum and celery.
  • Then add all other ingredients.
  • Mix with the dry ingredients and grind to a paste.


December 13, 2017

HOW TO MAKE CHILLI VINEGAR

Ingredients:
Vinegar - 2 1/2 cups
Red chillies - 30

Method:

  • Heat vinegar to boiling point.
  • Add cleaned, chopped dry red chillies and pour into bottle.
  • Shake the bottle daily for 2 weeks.
  • Strain the vinegar and discard the chillies.
  • Fill up in clean sterilized bottles and close the lid tightly.

October 20, 2017

HOW TO PREPARE FRENCH DRESSING

Ingredients:
Vinegar -  1/2 cup
Salt - 1 tbsp
Egg whites- 2
Salad oil - 1 cup

Method:

  • In a double boiler combine all the ingredients.
  • Beat with an egg beater till it becomes thick and creamy.

September 11, 2017

BASIC CHOUX PASTRY

Ingredients:
Sifted all purpose flour- 1 cup
Eggs - 4
Butter - 1/2 cup
Water - 1 cup
Salt  - 1/8 tsp

Method:

  • Combine water and butter in heavy saucepan;place over medium heat.
  • cook until butter is melted and water comes to boil.
  • Add flour and salt. Stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball.
  • Turn off heat.  Add one egg; beat until well mixed.
  • Continue adding eggs one at a time; beat well after each addition. (An electric mixer can be used to beat in eggs)
  • Beat until smooth; cover lightly.
  • Let stand until cool.
  • Spoon pastry into icing bag with one inch plain piping tube attached; pipe into desired shapes on lightly greased baking sheet.
  • do not place too close together.
  • bake in preheated oven at 450 F on shelf above center for 8 minutes.
  • Reduce oven temperature to 350 f; bake 20-40 minutes, depending on size of puffs, until dry and browned. 
  • Remove from baking sheet immediately.
  • Let cool on racks. fill as desired.

August 29, 2017

WINE VINEGAR


Take a full bottle of red wine, remove the cork. 

Tie a muslin cloth over the mouth of the bottle and keep in the sun for a month.


The wine will change into vinegar.

TOFFU (BEAN CURD)


Take ½ kg soya bean powder, and cover with enough water, about 1 to 2 litres of cold water.

Allow to soak for 8-10 hours. Stir 2-3 times. Extract the milk. Strain through a sieve. Place the milk in a pan over medium heat.

Simmer stirring occasionally. Bring to boil. Add juice of one lime and 2 cups yoghurt. Stir well until curdled.

Remove and strain through a piece of muslin or cheese cloth.

Now tie a loose knot and place on a large place. Put a weight on top (proceed as you make Indian cottage cheese) for 2 hours until firm.

Unlike Indian cottage cheese, tofu is very soft.

Has no taste or smell, but when cooked with spices and other ingredients it takes on their flavours.

Can be used for various methods of cooking.

VARIATIONS:

Fried version: cut into cubes and deep fried. Sprinkle spices and serve with sauce.


Tofu skins or bean curd skins or sheets: during tofu making process, the skin that forms on the surface of  the curd, is remove and dried. These yellowish sheets are sold in the market, semi-dried, folded or dried rolled up strips. You can make them at home too.

August 26, 2017

DRIED ORANGE PEEL

As the dried peel of citrus fruit has a stronger flavour than fresh peel, it should therefore be used in very small quantities.

You may sun dry the peels or place them in a very cool oven (120 C, 250 F) for 3-4 hours.


Turn the heat off and allow it to remain in the oven overnight.

August 21, 2017

MERINGUE SHELL

Ingredients:
Egg whites - 3
Vanilla - 1 tsp
Cream of tartar - 1/4 tsp
Dash salt
Sugar - 1 cup

Method:

  • Have egg whites at room temperature. Add vanilla, cream of tartar, and salt.
  • Beat till soft peaks form.
  • Gradually add sugar, beating till very stiff peaks form and sugar is dissolved. (Meringue will be glossy)
  • Cover baking sheet with plain ungreased brown paper. using 9" round cake as a guide draw circle on paper.
  • Spread meringue over drawn circle. Shape into shell with back of large spoon, making bottom half inch thick and sides about 1/3 inches high.
  • Bake at 275 degrees for one hour. Turn off heat and let dry in oven (door closed) at least two hours.

HOW TO EXTRACT COCONUT MILK


2 Cups of grated coconut is mixed with 2 cups of hot water. Leave it to cool, then squeeze out the milk.


If fresh coconut is not available, use packed flaked preserved coconut and squeeze out the milk.

August 18, 2017

HOMEMADE EGGLESS NOODLES


Ingredients:
Flour – 3 cups
Water – 1 ½ cups
Salt – 1 tsp
Cornflour – 2 tbsp

Method:
  • Sift flour and salt in a bowl. Add water slowly and knead until smooth.
  • Cover dough with damp cloth for 20 minutes. Knead again.
  • Sprinkle corn flour on a board and roll the dough until very thin.
  • Fold this into 4 or 5 layers and cut across the layers as thin as possible.
  • Dry the thin strips in the sun. When dried put in a jar. Use when needed.

Variations: 

  Homemade egg noodles: egg noodles can be made in the same way but instead of water, use 4 eggs well beaten.

Rice flour noodles:
Follow the same recipe as eggless noodles but use half quantity with equal amount of rice flour ex: one cup plain flour with one cup rice flour.

Wheat flour noodles: Use wheat flour instead of plain flour and follow the recipe as eggless noodles.


August 17, 2017

BASICS ABOUT VANILLA


The backbone flavour to many bakes and puddings, you can buy it in many forms. Here is a quick guide:

POD: these have the purest flavour. The best quality pods are plump, pliable and shiny. Store them in an airtight container so they don’t dry out. If you split them, the seeds will spill out and add tiny black specks to your dish.

PASTE: very concentrated and potent, with a large quantities of seeds, so use it sparingly. It’s handy to have in the cupboard and is easier to use than a pod.

EXTRACT: A powerful flavour “extracted” from pods. Being liquid, it’s easy to add to cakes and other bakes. For authenticity, check that the label says ‘pure vanilla extract’.

SUGAR VANILLA: vanilla scented sugar is available in small jars for adding to baking or desserts. You can make your own – it’s cheaper, and keeps for ages. Just tuck a vanilla pod into a big jar of castor sugar- after a few days it will have soaked up the perfumed scent.


ESSENCE: A cheaper flavouring that may not have actually come from pods.

August 16, 2017

HOMEMADE CHINESE NOODLES


Ingredients:
Flour – 1 kg
Salt – 1 tsp
Baking soda – 2 tsp
Beaten egg – 1 or 2 tbsp milk
Warm water  - 2/3 cup
Extra flour for sprinkling

Method:
  • Sieve flour, salt and baking soda.
  • Mix together egg or milk and water, add to the flour and knead well to make a soft dough.
  • Wrap the dough with cloth and allow it to rest for 30 minutes, knead again to make a soft dough.
  • Sprinkle some flour on a dough board and roll out dough until very thin, if the dough tends to be soft and sticks to fingers, sprinkle some flour. Roll until 1/10” thick.
  • Fold and cut from edge, separate into individual strips.
  • Put noodles in hot water. Boil until desired consistency.


Note: 1. for cold noodle dishes, soak in cold water before using. Drain before use.

  2. For use in soups, add noodles directly to soup which has been poured out before hand into individual bowls.

August 08, 2017

BASIC GRANOLA

Ingredients:
Whole wheat flour - 125 gms
Rolled oats - 250 gms
Brown sugar - 225 gms
Butter - 225 gms (melted)
Water - 120 ml

Method:

  • Preheat the oven to 1eheat oven to 150 C.
  • mix the dry ingredients, along with a pinch of salt.
  • Whisk together the melted butter and the water.
  • Pour over the dry ingredients and combine thoroughly.
  • Spread out on baking sheets and bake for 25-30 minutes, until crisp and lightly browned.
  • Cool on trays and store in airtight containers.
To serve:
Add grated coconut, raisins, dried cranberries, peanuts, almonds or other nuts, sunflower seeds, and spices such as cinnamon and nutmeg.

July 31, 2017

DAI - BAO (DOUGH FOR STEAMED BUNS)

Ingredients:
Plain flour - 2 1/2 cups
Baking powder -  3 level tsp
Salt - 1 tsp
Castor sugar - 3 tbsp
White vinegar - 1/2 tsp
Vegetable oil - 2 tsp
Water

Method:
  • Sift flour, baking powder and salt in a bowl. Stir in sugar and oil, rub well with finger tips.
  • Add few spoons water and 1/2 tsp vinegar, mix together and knead to a soft dough.
  • Shape into a round ball, cover with a damp cloth. Keep aside for 30 minutes.
  • Knead again, divide the dough into 10 portions and mould each portion into a smooth ball.
  • roll out each ball, on a very lightly floured board, into a circle about 10 cm  in a diameter.
  • Place a tsp of filling in centre of each circle and bring edges together, folding and pleating to make a neat joint. Make a bun and twist top of the bun and seal it.
  • Place the buns on a butter paper and lightly brush with sesame oil.
  • Now place them in a steamer. Steam for 20 minutes. Serve warm.
  • if you make the buns and refrigerate overnight then reheat by steaming for 2-3 minutes, before serving.

July 19, 2017

HOW TO MAKE PANCAKE BATTER

Ingredients:
flour - 100 gms
Milk or milk and water - 225 ml
Pinch of salt
Egg - 1
Oil for frying

Method:

  • Sieve flour into a bowl and add salt.
  • Make a well in the center and stir in beaten egg and half the milk, mixed together.
  • Beat lightly with wooden spoon for few minutes.
  • Add the remaining milk, mix until batter is smooth.
  • Cover bowl and allow to stand in a cool place for one hour before using, if possible.
  • Melt fat or oil in a thick frying pan and, when very hot, pour off excess fat.
  • Pour about 2 tbsp of the batter or just enough to cover the bottom of the pan and cook over medium heat until set.
  • Turn and cook other side until a golden brown.
  • Repeat until the rest of batter is used.
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