Tampilkan postingan dengan label red. Tampilkan semua postingan
Tampilkan postingan dengan label red. Tampilkan semua postingan
Senin, 14 April 2014
Steam Red White Dumpling
Steam Red & White Dumpling
Ingredients for Dumpling
- Flour 250 gm
- Baking powder 1 tbsp
- Water as required
- Salt to taste
- Egg 1
Ingredients for Filling
- Beef mince 250 gm
- Chicken mince 250 gm
- Worchester sauce 1 tbsp
- Soya sauce 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Black pepper powder ¼ tsp
- Ginger garlic paste 1 tbsp
- Corn flour 2 tbsp
- Spring onion 1
- Mix together flour, salt, baking powder, half egg and knead to a medium consistency dough with water as required.In chopper put together chicken mince, beef mince, salt to taste, black pepper, spring onion, soya sauce, Worchester sauce, sugar and ginger garlic paste. Chopperize well, then add 2 tbsp corn flour and mix very well.Remove mixture in a bowl.Mix remaining half egg with a little flour, make into thick batter.Now divide the dough into small balls, roll each ball, spread with a little mince mixture.Fold and make into bag, seal the edges using egg-flour paste. Make the bag with all the remaining dough.Now put balls in steamer for 15 – 20 minutes. Then remove, serve with ketchup are any other sauce.
Senin, 20 Januari 2014
Elbows with Red Pepper Sauce
· For sauce
1. 1 red capsicum
2. 1/2 carrot
3. 1 big red onion
4. 1 big tomato
5. 1 tablespoon olive oil
· For pasta
1. 1 cup uncooked elbow pasta
2. 2 tablespoon olive oil
3. 1 tablespoon chopped garlic
4. 1 teaspoon paprika
5. 7 to 8 olives
6. 1/2 cup chopped sweet basil
7. 1/4 cup shredded green capsicum
8. Salt to taste
9. Oregano
10. Parsley
11. Parmesan cheese
1. Fill a big pot with water and bring the water to a boil add elbow pasta and salt.
2. When the pasta is cooked remove in strainer. (Make sure don’t over cook it should be tender but not overly soft or mushy.)
3. Cut red pepper, carrot, onion and tomato into big size chunks.
4. In pan heat the oil add in red pepper and sauté for 2 minutes or until little brown.
5. Now add carrot and onion and sauté for 2 to 3 minute.
6. Add tomato and cooked for few second.
7. Remove this in mixture jar and make puree.
8. Heat the oil in a pan; add garlic and sauté for few second.
9. Add in red pepper puree and simmer over medium heat.
10. Simmer until slightly thickened. Add in oregano, parsley, salt and basil.
11. Cook for 1 minute than add olive, parmesan cheese, green capsicum and elbow pasta.
12. Mix well serve with grated cheese.
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Sabtu, 11 Januari 2014
Bruschetta with Whipped Feta and Roasted Red Peppers
Bruschetta with Whipped Feta and Roasted Red Peppers
Please, PLEASE, buy your feta in a block instead of pre-crumbled. It is SO much more moist and fresh and delicious. Think the difference of pre-grated mozzarella cheese in a bag and fresh mozzarella. Just crumble it yourself, it takes 10 seconds. :)
1-2 baguettes, sliced 1/2" thick diagonally
olive oil, for brushing
6 T. olive oil
1 1/2 c. jarred roasted red peppers, rinsed, patted dry, and cut into 1/2" dice
2 T. red wine vinegar
2 T. sugar
1 medium garlic clove, minced
1/4 tsp. red pepper flakes
salt and pepper
8 oz. feta cheese, crumbled (2 cups)
2 tsp. lemon juice
Adjust oven rack 4 inches from broiler element and heat broiler. Brush tops of baguette lightly with olive oil and place on baking sheet. Broil until bread is deep golden, about 1-2 minutes (watch carefully!). Flip and repeat on second side. Remove and let sit while you prepare the rest.
Combine roasted red peppers, vinegar, sugar, garlic, pepper flakes, and 1/4 tsp. salt in medium bowl; set aside. Process feta, lemon juice, remaining 2 tablespoons olive oil, and 1/4 tsp. black pepper in food processor until smooth, about 10 seconds, scraping down bowl with spatula once during processing. (You can do this very vigorously with a fork if you dont a food processor).
Brush remaining olive oil on toasts. Spread feta mixture evenly between toasts and spread to edges. Using a fork, life peppers from vinegar mixture and place on toast. Drizzle with additional olive oil to taste, if desired, and serve.
Source: The Best of Americas Test Kitchen
Rabu, 08 Januari 2014
Veracruz Style Red Snapper – A New Take on a Very Old Classic
Fish “Veracruz” was the first “authentic” Mexican recipe I ever ate. I had it 30 years ago at the Casa Del Sol in Saranac Lake, NY, where I worked while enrolled in culinary school.
I remember trying and loving it, and being very surprised that “this” was actually Mexican food. Besides…olives on fish? That was some crazy stuff.
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there’s plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
This food wish goes out to all of you that asked for flavorful, foolproof fish recipes. I’m not sure why people get so scared to cook fish, but if you’re one of them, this is for you. Other than a few minutes of slicing, this couldn’t be easier. Serve simply with some chips, or over rice for a more substantial meal. Either way, I hope you give this a try soon. Enjoy!
Ingredients for 2 servings:
2 boneless red snapper filets, about 7 oz each
cayenne, salt and pepper to taste
2 tbsp olive oil
1/2 white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper brine
1 large jalapeno, sliced, seeded
1 cup cherry tomatoes, halved
1/3 cup sliced Castelvetrano green olives, or any green olive
2 tablespoon fresh chopped oregano
2 limes
*Bake at 425 degrees F. for 15-20 minutes
View the complete recipe
View the complete recipe
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