Tofu Doughnut Holes

March 18th, 2012 § 2 comments § permalink

Light, fluffy & healthy tofu doughnut holes.

It only takes about 10 minutes to cook. Super easy and yummy. Suitable for vegans too.

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— Tofu Doughnut Holes —

180g plain flour

40g sugar

2 teaspoons baking powder

A pinch of salt

300g tofu

Vegetable oil for deep frying

*****

— for Cinnamon sugar —

1 & 1/2 tablespoons caster sugar

1 teaspoon ground cinnamon

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Combine the flour, sugar, baking powder and salt in a large bowl.

Mash the tofu in a separate bowl. Add to flour mixture and mix well.

Heat the oil to 340F/ 170C.

Drop the dough by heaping teaspoonful into the oil.

Deep fry until golden brown all around.

Place on kitchen papers to drain the excess oil.

Toss with the cinnamon sugar or powdered sugar.

Hummus

March 13th, 2012 § 0 comments § permalink

Hummus, hummus, two kinds of hummus.

Basic Hummus, Roasted Red Pepper and Feta Hummus.

Hummus, hummus.

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— Basic Hummus —

1 tin (450g) chick peas, drained

3 tablespoons water or liquid from tin of chickpeas

2 clove garlic, crushed

2 tablespoons tahini

3 tablespoons lemon juice

2 tablespoons olive oil

1/2 teaspoons salt

Some olive oil for garnish (optional)

Some chopped parsley for garnish (optional)

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Place all the ingredients (except optional olive oil and chopped parsley) in a food processor and process until smooth and well combined.

Spoon into serving dish, drizzle with olive oil and sprinkle with chopped parsley (optional).

 

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— Roasted Red Pepper and Feta Hummus —

1 tin (450g) chick peas, drained

3 tablespoons water or liquid from tin of chickpeas

1 red pepper, roasted and peeled

50g feta cheese, crumbled

2 cloves garlic, crushed

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

Some crumbled feta for garnish (optional)

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Place all the ingredients (except optional crumbled teta) in a food processor and process until smooth and well combined.

Spoon into serving dish, sprinkle with crumbled feta (optional).

Japanese Style Fried Chicken

March 8th, 2012 § 0 comments § permalink

This bite-sized Japanese style fried chicken is called ‘karaage’. It’s crisp and juicy, and has a soy sauce based savory flavour.

Karaage makes a great appetizer or light meal, or a perfect picnic snack.
Spring is almost here.

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— Japanese Style Fried Chicken (Serves 2-3) —

400g boneless chicken thighs, cut into 1 inch cubes

2 tablespoons soy sauce

1 tablespoon rice wine (sake)

1 clove garlic, minced

1 teaspoon fresh grated ginger

1/2 teaspoon salt

A pinch of black pepper

3 tablespoons potato starch or cornstarch

2 tablespoons plane flour

Vegetable oil for deep-frying

Lemon wedges for garnish

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Place the soy sauce, rice wine, minced garlic, grated ginger, salt and pepper in a large bowl. Add the chicken pieces and mix to coat well. Let marinate for around 30 minutes.

Heat the vegetable oil to 350F / 180C.

Mix the potato starch and flour in a shallow bowl. Remove the chicken pieces from the marinade and thorough coat each piece in the flour mixture and shake off excess.

Deep-fry in oil for two times (it makes the chicken crispy outside and juicy inside). First, deep-fry for 90 seconds (deep-fry the chicken pieces a few at a time), transfer them onto a wire rack to drain oil, leave them for 4 minutes. Deep-fry again for 40 seconds or until golden brown. Transfer the chicken onto a wire rack to drain excess oil.

Serve with lemon wedges.

Courgette and Feta Tart

March 4th, 2012 § 2 comments § permalink

This is a very light and refreshing courgette tart.

It’s been raining all day long today, I enjoy staying home and baking.

Nice and relaxing rainy Sunday.

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— Courgette and Feta Tart (8 inch round) —

2 courgettes, shredded

1 teaspoon salt

3 eggs

100ml single cream

2 tablespoons dill, finely chopped

1 tablespoon lemon zest, shredded

A pinch of black pepper

5 sheets filo pastry

2 tablespoons butter, melted

100g feta cheese, crumbled

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Place the shredded courgette in a large bowl, sprinkle the salt and toss to combine. Leave for 30 minutes. Place on a layer of paper towels and squeeze out as much moisture as possible.

Preheat the oven to 340F / 170C.

Brash the 8 inch round baking dish with melted butter, layer with filo sheets (each sheet at a different angle) blushing with melted butter between each layer.

Place the eggs and single cream in a bowl and whisk until well combined. Add the dill, lemon zest, black pepper and squeezed courgette, mix everything together. Pour into the filo case and sprinkle with the crumbled feta cheese.

Gently fold the filo sheet edges to create a rustic-looking open face tart.

Bake for about 40 minutes until just set.

Baked Chocolate Pudding

February 22nd, 2012 § 0 comments § permalink

Even though I have to do a lot of exercise to burn off the excess calories tomorrow, I can’t resist chocolate pudding.

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— Baked Chocolate Pudding (serves 4) —

160g dark chocolate

100g butter

3 eggs

50g caster sugar

2 tablespoons plain flour, sifted

Thick double cream to serve

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Preheat the oven to 190C/375F.

Chop the chocolate into small pieces and cut the butter into small cubes. Melt the chocolate and butter in a bowl over a pan of hot water. Stir until smooth.

Place the eggs and sugar in a bowl and whisk with electric mixer for about 8 minutes until pale and firm. Gently fold in the chocolate mixture and the flour. Take care not to over mix.

Spoon into 4 lightly greased ovenproof dishes, bake for 12-15 minutes until the pudding is puffed.

Top with the cream to serve.

Prosciutto Wrapped Cheese Rice Balls

February 17th, 2012 § 0 comments § permalink

Rice balls called ‘onigiri‘ are one of Japan’s favourite comfort snacks.
White rice shaped into balls or triangles, usually stuffed with fish or vegetable fillings and wrapped in nori seaweed.
Portable and easy to eat, much like sandwich in the West.

This is a fusion type of onigiri, and I love them.

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— Prosciutto Wrapped Cheese Rice Balls (12 rice balls) —

300g rice (Japanese short grain white rice, or sushi rice)

420ml water

2 tablespoons sesame seeds

40g cheddar cheese

A handful of  wild rocket leaves

1 teaspoon extra virgin olive oil

1 teaspoon balsamic vinegar

12 slices prosciutto

Black pepper

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Rinse the rice in a clod water, changing the water several times until the water runs almost clear.

Drain the washed rice in a sieve and place in a saucepan.

Pour 420ml water in the pan and cover with tight-fitting rid.

Bring to the boil over high heat and let cook for 2 minute. Reduce the heat to the lowest and simmer (always cover the pan with a rid) 15 minute. Remove from the heat, still covered, and leave the pan for another 10 minutes.

Roast the sesame seeds in a dry frying-pan over medium-low heat until golden.

Cut the cheddar cheese into very small pieces.

Mix the cooked rice, roasted sesame seeds and cheddar cheese.

Once the rice mixture has cooled just enough, form it into 12 log-shaped rice balls.

Wrap each rice ball in a strip of prosciutto.

In a bowl, mix together the olive oil and balsamic vinegar and toss the wild rocket leaves.

Arrange the rocket leaves on top of the wrapped rice balls and sprinkle with black pepper.

Creamy Potato Bake

February 12th, 2012 § 1 comment § permalink

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— Creamy Potato Bake (serves 2-3) —

500g floury potato (such as King Edward or Desiree)

1/2 onion, thinly sliced

1 clove garlic, finely chopped

1 tablespoon butter

150ml milk

200ml single cream

1/2 teaspoon salt

A pinch of black pepper

2 tablespoons grated parmesan cheese

1 teaspoon fresh thyme leaves, finely chopped

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Preheat the oven to 375F/190C.

Peel and slice the potatoes into thin slices about 1/8 inch thick.

Heat the butter in a large pan, stir-fry sliced onion over medium heat for about 5 minutes until translucent. Add the garlic, stir-fry for further 1 minute. Pour the milk, cream, salt and pepper and heat through.

Place the sliced potato into a pan, add 1 tablespoons grated parmesan cheese and thyme leaves, carefully mix until the potato slices are coated.

Transfer the potatoes in a baking dish. Smooth over the top, cover with foil and cook for 30 minutes.

Uncover and sprinkle with 1 tablespoon of grated parmesan cheese, cook for further 20 minute until tender and golden brown.

Bacon & Egg Toast Cups

February 7th, 2012 § 0 comments § permalink

This is a nice and warm breakfast on a cold day.

London was covered with snow over the weekend and there were a lot of snowmans in the town. They made me feel nice and warm too.

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— Bacon & Egg Toast Cups (6 cups) —

6 slices white sandwich bread

6 slices bacon

6 small eggs

30g shredded cheese

A pinch of salt and black pepper

Some Olive oil

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Preheat the oven to 400F/ 200C.

Cook bacon strips in a frying-pan over medium heat until almost crisp and drain excess oil on kitchen papers.

Lightly grease 6 muffin cups with olive oil.

Cut out rounds of bread slices about 3.5 inches in diameter with a cookie cutter or a wide-mouthed glass. Press the bread rounds into the muffin cups.

Curl bacon strips into the bread cups.

Sprinkle a small amount of shredded cheese to the edges of bread cups.

Crack eggs and drop into the bread cups, sprinkle with salt and black pepper to taste.

Bake until egg white are just set, about 8-10 minutes.

Chickpeas with Chorizo

February 3rd, 2012 § 4 comments § permalink

This quick and easy red-coloured dish goes perfect with red wine.
Red foods give me full of energy :)

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— Chickpeas with Chorizo (serves 2 – 3) —

1 tablespoon olive oil

1/2 onion, minced

1 clove garlic, minced

200g chorizo, sliced

1 x 400g tin chickpeas, drained and rinsed

2 sticks cinnamon

1/2 teaspoon paprika powder

Salt and freshly ground black paper

Flat-leaf parsley, chopped

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Heat the olive oil in a large frying-pan, add the onion and stir-fry over medium heat for 3 minutes until translucent. Add the garlic, stir-fry for 1 minutes.

Add the sliced chorizo, chickpeas, paprika powder and cinnamon sticks and stir-fry for further 4-5 minutes over medium-high heat. Season with salt and black pepper.

Garnish with chopped parsley.

Penne with Gorgonzola & Walnuts

January 29th, 2012 § 0 comments § permalink

I and my neighborhood squirrels love nuts. munch munch.

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— Penne with gorgonzola & walnuts (serves 2) —

200g penne

2 cloves garlic

100g gorgonzola, crumbled

50ml single cream

2 tablespoons olive oil

40g walnuts, roughly chopped

20g wild rocket

Some black pepper

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Add the penne to lightly salted boiling water, cook until al dente (follow the package directions). Drain and set aside.

Peel and lightly crush the garlic cloves, place into a large frying-pan with 2 tablespoons of olive oil over medium heat. Fry the garlic until golden, then remove and discard.

Add the gorgonzola and single cream into the frying-pan and stir over low heat until the gorgonzola is melted. Add the cooked penne and toss well with the sauce.

Turn off the heat, add the chopped walnuts and wild rocket and toss gently.

Transfer to serving plates, sprinkle with black pepper.

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