31 December 2009

Boscobel Callaloo Fritters Recipe


  • ¼ tsp salt
  • ¼ tsp baking powder
  • 1 egg beaten
  • 2 tomatoes chopped
  • 1 stalk escallion finely chopped
  • 2¼ cup flour
  • 1 tbsp margarine
  • 1 lg chopped onion
  • 2 cups callaloo chopped

  1. Sauté onions, tomatoes and escallion in margarine the add chopped callaloo and steam for 10 minutes.
  2. Sift flour with baking powder and salt. Add the egg to the callaloo and to the flour mixture.
  3. Mix until you have a medium batter and fry each tablespoon amount in at least ½ inch vegetable oil.
  4.

Jamaican Bake Callaloo Recipe

  • 1 bunch of Jamaican callaloo chopped
  • 1 large onion diced
  • 4 strip’s of bacon diced then fried
  • ½ cup grated fresh cheese
  • 1½ cup breadcrumbs
Wash and drain callaloo then add onion, bacon and cheese in a baking or a casserole dish. Sprinkle on top with breadcrumbs. Bake for about 35 minutes at 150 degrees. Read More >>

Jamaican Pimento Cheese Ball Recipe

picture of http://glutenfreeeasily.com

  • 1 cup cream cheese
  • 1 sm. jar  pimentos, chopped
  • 1  onion, chopped finely
  • ½ cup. Whipped cream
  • Sugar to taste
  1. Mix all ingredients well with mixer.
  2. Remove and roll small servings into balls.
  3. Allow to cool then serve.
  4.

Succotash and Okra Recipe

picture of http://chefdebbie.blogspot.com

  • 1 quart Jamaican okra, washed and sliced
  • 1 cup young fresh lima beans
  • 1 cup fresh Jamaican corn kernels
  • 3 large Jamaican tomatoes
  • 1 tablespoon butter
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  1. Peel and seed Jamaican tomatoes; cut into small pieces and place in a large, non-reactive sauce pan, stock pot or Dutch oven.
  2. Add sliced Jamaican okra, salt and pepper. Cover the pot and simmer gently for 15 minutes. Add lima beans; simmer for another 15 minutes, then add the Jamaican corn.
  3. Cook 20 minutes longer; add butter and stir. Serve as a side dish.
  4.

Jamaican Stir-Fried Okra Recipe

  • 2 cups fresh Jamaican okra sliced
  • 1 large Jamaican tomato, peeled and sliced
  • ¼ cup Jamaican onions, sliced
  • 1½ tsp. fresh Jamaican lemon juice
  • ¼ tsp. Jamaican thyme, crushed
  • 1 tsp. salt
  • A dash pepper
  • 1 tbsp. vegetable oil
  • 2 tbsp. butter
  1. Prepare all vegetables as indicated and have ready for cooking.
  2. In a small bowl, combine lemon juice, thyme, salt, and pepper.
  3. Heat oil and butter in a wok or large skillet. Add vegetables and seasoning mixture all at once.
  4. Toss and cook for 5 to 8 minutes.
  5.

Jamaican Curry Goat


  • 3 lb. Goat Meat (cut up in bite size pieces)
  • 1 Large Onion (chopped)
  • 2 cloves Garlic (chopped)
  • 1 Scotch Bonnet Pepper (chopped and seeded)
  • 4 oz. Jamaican Curry Powder
  • 1 oz. Cooking Oil
  • 1 oz. Ground Black Pepper
  • 2 tbsp. Salt
  • 4 sprig. Thyme
  • 1/2 oz. Vinegar
  • 6 Pimento Seeds (Allspice)

  1. Wash goat meat with vinegar and water. Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour.
  2. Remove the meat from the refrigerator and then remove the seasoning from the goat meat.
  3. In a saucepan, heat the oil on high until it smells. Add 1 oz. curry powder to the hot oil. Stir curry powder in oil until the color starts to change.
  4. Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.
  5. Add 1 oz. water to the pot, keep stirring until the meat looks like the muscles are tightening up.
  6. Now turn down the heat to medium and add 2 cups of water to the meat in the saucepan.Cover the pot and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat.
  7. Simmer for another 20 minutes, and then check to see if the meat is medium soft.
  8. If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low).
  9. (Optional) You can add potatoes to the pot the same time you add the seasoning. You can also add bread crumbs to thicken.
Note : Although this is a stew, it should not be dominated by watery type gravy. You should make this stew cook until most of the water is evaporated, and let the fat from the goat flavor the stew.

Beef Turnovers (Empanadas) Cuba Recipe


  • 1 packet of Saz?n with coriander and annatto
  • 1/4 cup of tomato sauce
  • 1 teaspoon minced garlic or 2 cloves garlic, minced
  • 1/2 onion, diced
  • 1/8 teaspoon of black pepper
  • 1/2 teaspoon of oregano
  • 6 diced large Stuffed Olives
  • 1 package Discos (frozen turnover dough)-Yellow or White
  • 1/2 pound of ground beef
  • 1 tablespoon of olive Oil
  • 2 tablespoon of Sofrito-Oil

  1. First, pour oil in a heated skillet on medium. Cook beef, stir until it turns brown.
  2. Add the remaining ingredients and stir except the discos and oil.
  3. Let it simmer on low heat for about 15 minutes or until the mixture thickens. Finally, roll the discos out to about 1/2-inch larger in diameter.
  4. Add 1 tablespoon of the meat mixture in the center, fold over moisten the edges with a little water, use a fork to seal close.
  5. In a deep sauce pan or a deep fryer on medium heat pour 2-1/2 inches of oil.
  6. Cook empanadas in batches, turning them to brown on both sides. Use paper towels to drain off any excess oil.
  7.

Fresh Vegetable Saute (Kalimantan)


  • 1 Tablespoon Olive Oil
  • 3 Medium Shallots — sliced
  • 1 Clove Garlic — sliced
  • 1/4 Teaspoon Shrimp Paste
  • 1/2 Cup Corn
  • 1 Cup Bean Sprouts
  • 1 Cup Cabbage — shredded
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Sugar
  • 1 Medium Tomato — chopped
  • 1 Teaspoon Tamarind — dissolved in
  • 2 Tablespoons Water
  • 1/3 Cup Water

  1. Heat oll in skillet stir fry shalots, garlic, shrimp paste, corn, sprotus and cabbage 2 minutes
  2. Add salt, sugar, and stir fry 2 minutes
  3. Add remainign ingredients and fry 3 minutes Serve over rice.
  4.

30 December 2009

Beef Stuffed Pastry Envelopes


  • 1 Tablespoon Olive Oil
  • 1 Pound Ground Beef
  • 1 Clove Garlic — finely chopped
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 4 Medium Scallion — thinly sliced
  • 2 Large Shallot — finely chopped
  • 4 Large Eggs — beaten
  • 20 Large Egg Roll Skins

  1. Heat oil in skillet and fry beef with garlic, salt, pepper, nutmeg, cinnamon and cloves for 3 minutes 
  2. Let cool thoroughly and stir in scallions, shallots and eggs
  3.  Spread out egg roll skins and put 1/4 cup of beef mixture
  4.  Fold into egg rolls
  5.  Seal the ends with some water
  6. Deep fry in oil until brown and crisp on all sides about 3 minutes
  7.  Drain on paper towels and serve with Kecap Manis
  8.

Besengek Daging (Beef In A Spicy Sauce)


  • 2 Pounds Beef — Cubed
  • 1/2 Teaspoon Salt
  • 6 Cups Beef Broth
  • 2 Teaspoons Peanut Oil
  • 1 Large Onion — Chopped
  • 3 Medium Jalapeno — Chopped
  • 1 Teaspoon Shrimp Paste
  • 2 Teaspoons Ground Coriander
  • 1/2 Teaspoon Turmeric
  • 1 Teaspoon Lemon Grass
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Sugar
  • 3 Tablespoons Tamarind Water

  1. Boil beef in broth and salt for 1 hour
  2. Saute onion and jalapeno in oil until well browned about 10 minutes
  3. Add shrimp paste, coriander, turmeric and lemon grass
  4. Saute for 2 minutes
  5. Add salt, sugar and tamarind water, simmer for 2 minutes
  6. Transfer this mixture to the beef
  7. Simmer for 45 minutes and serve over rice.
  8.

Binte Bilu Huta (Gorontalo Tuna And Corn Soup)

Ingredients :

  • 2 Cups Corn
  • 1 Teaspoon Peanut Oil
  • 4 Large Shallots — Chopped
  • 4 Cups Chicken Stock
  • 1/2 Teaspoon Hot Sauce
  • 1 Can Tomatoes — Chopped
  • 8 Ounces Tuna — Cubed
  • 1 Bunch Scallion — Chopped
  • 1 Tablespoon Basil
  • 1 Tablespoon Tumeric
  • 1 Cup Bean Sprouts
Directions :

  1. Saute shallots in oil for 5 minutes
  2. Add corn and broth, simmer 5 minutes
  3. Add hot sauce, tomatoes, fish, scallions, and salt, simmer for 5 minutes
  4. Add basil, tumeric and bean sprouts, simmer 1 minute
  5. Ready to serve.
  6.

29 December 2009

Bajan Chicken Recipe


  • 1 egg
  • flour
  • vegetable oil
  • 3 cups of dry breadcrumbs
  • 1 tablespoon of soy sauce
  • 3 cloves of garlic, minced
  • 1/2 teaspoon of ground cloves
  • 4 chicken breasts, skin removed
  • 2 tablespoon of fresh parsley, chopped
  • 2 tablespoon of fresh squeezed lime juice
  • 1/2 teaspoon of freshly ground black pepper
  • 6 green onions, finely chopped including tops
  • 1 tablespoon of Caribbean-style Habanero sauce
  • 3 fresh of Habanero chiles, finely chopped,
  • stems and seeds removed

  1. First combine the green onions, chiles, garlic, lime juice, parsley or cilantro, cloves and the ground pepper.
  2. Next cut deep slits in the chicken breast then fill in with the mixture.
  3. Now secure the open end with a toothpick to keep the stuffing from falling out. Beat the egg then combine with the soy sauce and pepper sauce.
  4. Lightly dust chicken with the flour, dip in the egg mixture and roll in the bread crumbs.
  5. Finally, heat the oil to 375 degrees F. and fry the chicken until its golden brown for at least 3 to 4 minutes on each side.
  6.

Bulgarian Shopska Salad


  • 4 spring onions,
  • 4 medium size tomatoes,
  • half a cucumber,
  • 1 green pepper,
  • 1 red pepper,
  • optional: olives
  • chopped parsley,
  • grated feta cheese to sprinkle salad,
  • salt, pepper, vinegar and olive oil

How to make Shopska:

  1. Cut all ingredients in slices or cubes. Season with salt, pepper, add the chopped parsley, 1 tbs. of vinegar and 2 tbs. of olive oil and mix well.
  2. Sprinkle with feta cheese and enjoy either on its own or as a side dish.
  3.

Tarator Recipe

Ingredients :

  • 500 g yogurt
  • 1 cup water
  • 1 or 2 diced cucumbers (diced is far better than grated, although at many restaurants they grate them)
  • a couple of spoonfuls chopped dill
  • salt, vinegar and oil to taste
  • optional: a couple of spoonfuls chopped walnuts
Methode :

  1. Mix all the ingredients and serve cold in a soup dish. Use enough water so the soup is about the consistency of milk. Add a couple ice cubes if it's not cold. 
  2. If you use all of the above ingredients without the water and strain the yogurt until it becomes half in volume, you can make a salad. It is cold suh tarator (dry tarator), or Snezhanka (Snow White) or mlechna salata (yogurt salad).
  3.

21 December 2009

Baked Pear Batter Cake Recipe


  • 4 firm ripe bartlett pears
  • 2 tbsp (25 mL) lemon juice
  • 2/3cup (150 mL) all-purpose flour
  • 1/2cup (125 mL) granulated sugar
  • 1-1/2cups (375 mL) 2% reduced fat milk or homogenized milk
  • 4 egg
  • 3tbsp (45 mL) maple syrup
  • 1tsp (5 mL) vanilla
  • 2tbsp (25 mL) salted butter, diced
  • 1tbs icing sugar

  1. Peel and core pears; cut into wedges. In bowl, toss pears with lemon juice. Arrange in greased 11- x 7-inch (2 L) glass baking dish; set aside.
  2. In large bowl, whisk flour with sugar. Whisk together milk, eggs, maple syrup and vanilla; whisk into flour mixture. Pour over pears; dot with butter.
  3. Bake in 375°F (190°C) oven until pears are tender and custard is puffed, set and golden, about 45 minutes.
  4. Sprinkle with icing sugar; broil until bubbly and glazed, about 1 minute. Let cool on rack for 15 minutes before serving, Read More >>

Spaghetti Carbonara Recipe

picture of http://www.italyum.com

There are many stories about the origin of the name "Carbonara", but I wouldn't bet on them! Researchers have yet to find any reference of this dish in old original recipe books. It is likely that the dish has probably been invented later, in the 20th century; probably during WWII time, when the Americans consumed large amounts of bacon and eggs. It is from this that, maybe, someone started to create a carbonara sauce to top pasta.


  • 400 g (14 oz) Spaghetti (cooked "al dente" - see How to cook perfect spaghetti)
  • 150 g (5 oz) Unsmoked streaky bacon slices (very thin - 1 mm thick)
  • 50 g (2 oz) Pecorino cheese - matured (freshly grated)
  • 15 ml (1tbs) Extra virgin olive oil
  • 3 Egg yolks + 1 whole egg (use large size eggs, preferably free range organic)
  • 80 ml (3 fl. oz) White wine
  • 1 Small size onion (cut into thin rings)
  • 5 g (¼ oz) Ground pepper grains (crushed in the mortar)
Directions (How to Make Spaghetti Carbonara ? ):

  1. I found these streaky bacon slices at the supermarket. They were already thinly cut, so the only thing I had to do was to cut the slices in two pieces to make the slices shorter.
  2. Put 3 egg yolks plus 1 whole egg into a large bowl.
  3. While whisking, add the Pecorino cheese, but add it gradually because the cheese will dry the mixture and you need a smooth and creamy mixture. In my case I added only 40 g (1 ½ oz) because 50 g (2 oz) would have dried the mixture too much (the remaining cheese can be used later for topping the pasta if you like).
  4. Take the crushed pepper you have previously prepared.
  5. Add the pepper to the bowl.
  6. Whisk until the mixture is smooth and creamy, and then leave it to rest.
  7. Put the oil into a frying pan and when it is hot move the pan around distributing the oil all over the pan surface.
  8. Lay all the bacon slices into the pan and cook at medium heat.
  9. After a minute or so, start stirring the slices in order to cook them on both sides. When you see the first sign of browning, remove the pan from the cooker and go to the next step.
  10. Transfer the bacon slices into a small bowl and leave them for the moment. Now, put your spaghetti into the boiling water and while boiling start cooking the onion.
  11. In the same pan you cooked the bacon slices, which is still hot, add the onion rings and cook them for a couple of minutes.
  12. Then, add the wine and cook for a couple of minutes. Then, turn the heat down and gently cook the onions until caramelised.
  13. This is what it should look like after a few minutes.
  14. Remove the pan from the cooker and put the bacon slices back into the pan.
  15. With the pan away from the cooker (we do not want to overcook the bacon), stir everything together and set aside.
  16. When the spaghetti is ready, put the saucepan containing the bacon and the onion back on the cooker (low heat) and meanwhile drain the spaghetti (remember to leave the spaghetti a little wet). Be quick draining the spaghetti because we do not want it to cool down. Put the drained spaghetti back into the large pan you used to boil it, which is still hot, and quickly add the bacon and onions.
  17. Stir quickly for 10 seconds and move on to the next stage.
  18. Quickly add the egg mixture.
  19. Stir everything together for 20 seconds. The heat of the spaghetti and the heat of the pan is enough to cook the egg mixture. Do not carry out this procedure on the cooker otherwise, you will dry the spaghetti too much (I do not think you want to reach this stage to have spaghetti and scrambled eggs!). The final result should be a creamy sauce coating the spaghetti. Please, do not use any cooking cream, milk or butter; these are "tricks" that people use to cover their mistakes (even in Italy!).
  20. Serve immediately and feel free to season with more pepper if you like, or sprinkle with some of the remaining Pecorino cheese, if you have any left. You can also try garnishing the plate with some parsley (flat leaf - torn by hand), but not too much. Read More >>

Seafood Risotto Recipe

picture of http://www.italyum.com


  • 350-400 g (12-14 oz) Carnaroli rice (alternatively Arborio rice)
  • 500 g (1.1 lb) Seafood selection (frozen)
  • 75 ml (3 fl oz) Extra virgin olive oil
  • 2 Cloves of garlic
  • 1 Chilli (mild)
  • 30 ml (2 tbs) Tomato purèe
  • 1 Shallot (finely chopped) - alternatively you can use ½ onion
  • 100 ml (3½ fl oz) White wine
  • 1 Litre (1 ¾ pints) of hot fish stock - 2 stock cubes - (I have to say that you often need more than 1 litre so have some extra stock handy)
  • 2.5 ml (½ tsp) Cracked black pepper
  • Salt for seasoning
  • A small handful of flat leaf parsley (roughly chopped)
Directions (How to Make Seafood Risoto ?):

  1. Defrost the frozen fish (do not use the microwave as it partially cooks the fish). Once defrosted, pat the fish dry with kitchen paper.
  2. The photograph shows about 500 g (1.1 lb) of clean and dry seafood; this is what I will use for this recipe, which is intended to serve 4 persons. However, there is not a fixed rule about the seafood quantity, you can also use 600-700 g, if you like, but Iwould not go further.
  3. First and foremost, before you start cooking, be sure that the first thing you do is to prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.
  4. Put the olive oil in a large pan. Heat the oil and then add the garlic and the chilli (break the chilli bean in two pieces). Sweat them over a gentle heat until the garlic becomes golden in colour.
  5. When the garlic becomes golden, quickly remove it from the pan and discard it.
  6. Immediately after the garlic is discarded, remove the chilli and discard it.
  7. Now, turn the heat to medium and add the seafood into the pan.
  8. Stir well and cook for no more than 2-3 minutes (remember that the frozen seafood selection is aready pre cooked, so an excessive exposure the the heat would inevitably overcook the seafood); this is to flavour the oil and for preparing the seafood for the last stage.
  9. After 2-3 minutes, quickly remove the seafood (a slotted spoon is ideal for this operation) and put it into a bowl.
  10. Set the seafood aside for a later stage (I suggest covering the bowl with foil).
  11. Coming back to the pan, you can see that now we have a lovely flavoured oil wich we will use to start our risotto.
  12. Add the finely chopped shallot and sweat over a medium heat for about 3-5 minutes or until the shallot is soft.
  13. Add the rice.
  14. Stir until the rice is completely coated with the oil. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.
  15. Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
  16. Now, add the stock and turn the heat to medium/low. The stock, which has been kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).
  17. Now, immediately after the first couple of ladlefuls of stock, add the tomato purèe.
  18. Stir.
  19. This is the colour you should get after the tomato purèe is evenly distributed.
  20. Meanwhile you keep going, adding stock as required and stirring (gently). The photograph shows the rice after about 10 cooking. At this stage, check the seasoning and add the slat accordingly.
  21. Also, add the pepper ((½ tsp).
  22. After 15 minutes you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). This also means that you have only 3 to 5 minutes left to complete the cooking of the seafood.
  23. So, add the seafood into the pan. The seafood is colder than the pan contents so increase the heat (high heat) for few seconds and then return the heat back to what it was before.
  24. From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
  25. In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
  26. When the rice is perfectly cooked "al dente", add the parsley and stir for few seconds.
  27. The risotto is ready to be served. Read More >>

Penne All'arrabbiata Recipe

picture of http://www.italyum.com

This is a recipe that has its origin in the central part of Italy, more precisely, it belongs to the Roman cooking tradition. As you can imagine, in Italy there are many versions of it because of the different regional cooking traditions that influence this famous dish; some are so adventurous that they have nothing to do with a proper arrabbiata (like the use of cream or anchovies).


  • 400 g (14 oz) Penne rigate pasta (cooked "al dente" - see How to cook perfect spaghetti)
  • 90 ml (3 ½ oz) Extra virgin olive oil
  • 2 Cloves of garlic (finely chopped)
  • 2 or 3 Whole dried red chilli (roughly chopped) - see also Using chilli
  • 500 g (1.1 lb) Chopped tomatoes
  • A small handful of flat leaf parsley (roughly chopped)
  • Salt for seasoning

  1. Chop the garlic and chilli.
  2. Heat the olive oil in a sauté pan (medium heat) and add the chopped ingredients (garlic/chilli) into the pan.
  3. Sauté for a couple of minutes or until the garlic becomes golden in colour.
  4. When the garlic has turned to golden, add the chopped tomatoes.
  5. Stir for a few seconds.
  6. Season with salt.
  7. Stir again for few seconds.
  8. Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the suace will be ready.
  9. A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it and add it into the pan containing the sauce.
  10. Stir for few seconds to coat the pasta with the sauce. Do this when the pan is still on the heat.
  11. Then, sprinkle with chopped parsley.
  12. Give a quick stir and serve immediately.
  13.

Coconut Cranberry Snowballs Recipe

picture of http://www.canadianliving.com


  • 3 cups (750 mL) miniature marshmallows
  • 1/4 cup (50 mL) butter
  • 1-1/2 tsp (7 mL) vanilla
  • 1/4 tsp (1 mL) coconut extract (optional)
  • 3 cups (750 mL) RICE KRISPIES* cereal
  • 1/2 cup (125 mL) chopped dried cranberries
  • 1-2/3 cups (400 mL) sweetened shredded coconut

  1. In large saucepan over medium-low heat, melt marshmallows with butter, 3 to 5 minutes. Remove from heat. Stir in vanilla, and coconut extract (if using).
  2. Add half of the Rice Krispies*, stirring to coat. Stir in remaining Rice Krispies*, cranberries and 1 cup (250 mL) of the coconut until coated. Let cool slightly.
  3. With greased hands, shape by heaping 1 tsp (5 mL) into balls. Place on waxed paper–lined baking sheets.
  4. Spread remaining coconut in shallow dish; roll balls in coconut to coat.
  5.

Arancini di Riso (Rice Balls) Recipe

Ingredients :
  • 2 tablespoons butter
  • 1 cup Italian rice
  • 1/3 cup dry white wine
  • 1 cup grated Parmesan, plus extra for topping
  • 5 large eggs
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 4 cloves garlic, chopped
  • 1/2 pound ground lean beef
  • 1/2 pound ground pork
  • 5 large sweet basil leaves
  • 2 tablespoons tomato paste
  • 4 ounces tomato sauce
  • 2-1/2 cups boiling water, for rice
  • 1 teaspoon sugar
  • 1/4 cup frozen or fresh peas
  • 1 cup seasoned bread crumbs
  • 2 cups vegetable oil (peanut oil can be substituted)
  • Salt and pepper to taste
Preparation :
  1. Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
  2. In a large frying pan over medium heat add oil, sauté onions and the chopped garlic for 2 minutes; add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce, water and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
  3. Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
  4. Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
  5. Before serving garnish with cheese and/or the extra sauce, or both. Serves 4 (9 small rice balls each), Read More >> 

15 December 2009

Baking Powder Streusel Kuchen Recipe

picture of http://www.kitchenproject.com


  • 4 ounces cream cheese
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 1 1/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 can pie filling (optional)
For the topping:

  • 1/2 cup finely chopped blanched almonds
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup cold butter

  1. Preheat the oven to 350 degrees.
  2. Cream the cream cheese, granulated sugar, and salt together. Add the vanilla.
  3. In a small bowl, mix the milk and vegetable oil together. Set aside. In another small bowl, whisk the flour and baking powder together.
  4. Starting with the dry ingredients, add about one-third of the dry ingredients and then one-third of the milk mixture, mixing after each, until both the dry and wet ingredients are mixed with the creamed ingredients.
  5. Spread the batter into a greased 8 1/2 x 13-inch pan. Cover with the pie filling.
  6. For the streusel, Mix the almonds, flour, sugar, and salt together in a small bowl. With a pastry knife, cut the butter into the flour mixture and combination is a coarse mixture. Sprinkle over the top of the pie filling if desired.
  7. Bake at 350 for 35 minutes or until done. If the topping is browning too quickly, cover the top with foil for the last few minutes.
  8. Read More>>

14 December 2009

Einbrenn Sauce and Topping Recipe

picture of http://www.kitchenproject.com


  • 1/2 cube (4Tblsp) butter
  • 1/4 cup flour AP
  • 2 Tblespoon Brown Sugar for sauce
  • 3-1/2 Tblsp Brown Sugar for topping
  • pinch salt

  1. Melt butter and add flour and cook on medium low heat stirring constantly.
  2. You can adjust the heat up if your careful. Don't walk away from this.
  3. When it turns brown add in 2 Tblsp brown sugar for a sauce and 3 and 1/2 Tablespoon to make a crumb topping
  4. Add the sugar and cook until it makes a crumb like topping.
  5. Place it on top of dishes like mashed sweet potatoes, carrots, or noodles. This will work as a streusal for a coffe cake as well.  
  6.

Einbrennsuppe Recipe

 picture of http://www.kitchenproject.com

White Base Soup (weiße Einbrennsuppe).The following pertains to the soup in question.It is to each own liking to use boullion cubes,meat extract, meat or bone broth. For 4 bowls use 2 Tbsp fat,2 Tbsp flour,and generous liter ( generous quart)-stock or water. On medium heat fat should be meltedin a pot and under constant stirring four should be added.One the right color is reached, add the liquidslowly( use wisk)if clumps formed add some more fat and stir some more. Soup also could be sieved.


  • 3 Tblsp any kind of fat ( bacon, lard, beef fat, chicken fat)
  • 1 teaspoon, Cumin ground or whole caraway seeds)
  • 6 Tblsp Flour
  • some Paprika (2 teas)
  • 1/2-1 liter (1 quart) of stock or water. depending on how thick you want it.

  1. Put the fat, seasonings and flour in a heavy duty pan and cook on medium low heat , stirring constantly till it has a nutty aroma. Cooking it for just a few minutes will give you a white roux.Here we have cooked it longer to get what is called a blond roux.
  2. You can keep browning the flour and oil, it will develop a deeper richer flavor as you brown it.
  3. Here is a deep brown roux. it is ready to add the Stock to it.
  4. Add 1 liter cold water or stock, cook 2-3 minutes and add pepper and salt to your liking.Top with croutons and sprinkle with fresh chopped parsley.We always ate buttered bread with it.If you use cold water you can add a boullion cube.
  5.

08 December 2009

Cidered Mackerel with Rhubarb Recipe

  • 8 Fresh Mackerel Fillets
  • 8 Bay Leaves
  • Salt and Black Pepper
  • 240ml/8fl.oz. Dry Cider
  • 25g/1oz Butter
  • 450g/1lb Fresh Rhubarb, chopped
  • 1/2 teasp Lemon Juice
  • 50g/2oz Brown Sugar
  • A Pinch of Nutmeg
  1. Preheat the oven to 180C, 350F, Gas mark 4.
  2. Season the fillets with salt and pepper then place a bay leaf on each fillet and roll up.
  3. Place the fish rolls in a shallow ovenproof dish, pour over half the cider and dot with the butter. Cover with aluminium foil or a lid and bake in the oven for 30 minutes until tender.
  4. Meanwhile, place the remaining cider, rhubarb, lemon juice, brown sugar and nutmeg in a pan. Bring to the boil then simmer for 20-25 minutes, stirring from time to time, until soft and puréed.
  5. To serve - transfer the fish to a warmed serving platter, drizzle some of the rhubarb sauce over the top of the fish and serve the remaining rhubarb sauce separately. Serve hot.
  6.

06 December 2009

Homemade Caramel Corn Recipe

picture of http://www.suite101.com

Caramel popcorn is a delicious snack or party food and easy to make at home. Caramel corn is also a unique food gift to give for holidays or special occasions.

How to Make Caramel Popcorn

Homemade caramel popcorn is made by coating popped popcorn with a caramel syrup and then baking the popcorn in a slow oven. A slow oven is an oven which is set to a temperature of no more than 300°F (150° C). In the case of caramel corn, the oven temperature must be even lower than 300° F to avoid burning and darkening the caramel coating.

How to Make Simple Syrup as a Substitute for Corn Syrup

The caramel syrup is usually made by mixing brown sugar with butter and corn syrup and then boiling the mixture. Simple syrup can be made at home as a substitute for the corn syrup. To make simple syrup, mix 3/4 cup sugar into 1/2 cup water in a small saucepan or pot. Stir over low heat until all of the sugar has dissolved. Increase the heat and stir constantly until the mixture simmers. Leave the syrup to simmer without stirring for 10 minutes. Set aside.

How to Make Popcorn on the Stove

The plain popcorn used in the Caramel Popcorn Recipe is easily made in batches on the stove. To pop popcorn on the stove, heat a large, wide pot over high heat for a minute or two, then add a tablespoon of vegetable oil. Add enough popcorn kernels to cover the bottom of the pot, and stir constantly to prevent the popcorn from scorching. Once several kernels have popped, cover the pot with a lid or splatter screen and agitate the pot constantly over the heat to keep the kernels moving. Remove the pot from the heat when the sound of popping kernels has almost stopped. Turn out the popcorn into a large bowl, and repeat with the remaining kernels.

Caramel Corn Ingredients:

  • 10 to 12 quarts of freshly popped popcorn (1 lb. uncooked kernels)
  • 1 1/2 cups butter or margarine
  • 3 cups brown sugar
  • 3/4 cup corn syrup or simple syrup
  • 1 1/2 teaspoons salt
  • 2 teaspoons vanilla extract or flavoring
  • 1/2 teaspoon baking soda


  1. Preheat the oven to 250°F (120° C) . Place the popped popcorn in two very large baking or roasting pans with high sides.
  2. Melt the butter in a large saucepan over medium heat. Add the brown sugar, corn syrup and salt. Increase the heat and stir constantly until the mixture begins to boil. Allow the syrup to boil undisturbed for four minutes.
  3. Stir in the vanilla and baking soda, and immediately pour the hot syrup over the popcorn. Stir to coat the popcorn evenly with the syrup.
  4. Bake the popcorn for one hour, stirring every 15 minutes. Each time the popcorn is stirred, rotate the pans from top to bottom and front to back.
  5. Allow the popcorn to cool completely before storing in airtight containers.
  6.

Kousa Bil Bandora (Zuccini with Tomatoes) Recipe

  • 2 1/2 lbs. Zuccini
  • 1/4 cup Lean ground meat
  • 1 cup Rice
  • Salt, pepper, cinnamon
  • 4 Peeled, chopped, seeded, medium size tomatoes
  • 16 oz. Tomato sauce
  • Shortening
  1. Clean the zuccini. Cut one end and make a hole through the zuccini, leaving 1/4 inch at the end, taking all the seeds from inside.
  2. Mix meat, rinsed and drained rice, dash of salt, pepper and cinnamon, and 2 tablespoons finely chopped onions.
  3. Stuff the zuccini with the meat mixture. Fry them with 2 tablespoons shortening till lightly brown.
  4. Add tomato, chopped and sauce, and more water just till covered. Let boil.
  5. Reduce heat to medium. Cover and let cook till done, about 30 minutes. If some of the stuffing is left, add it to the sauce before cooking.
  6.

Laban Matboukh Recipe

This dish uses cultured milk but the basic ingredient is cooked yogurt.

  • 2 cups plain yogurt
  • 1 large egg white
  • 2 teaspoons corn four
  • 1 teaspoon salt
Put the yogurt in a medium sized heavy saucepan. Beat the egg white just until it turns frothy. Blend the beaten egg white, corn four, and the salt into the yogurt. Stir in a clockwise direction until the ingredients are well combined. Cook over medium heat, stirring constantly with a wooden spoon. Heat to a boil. It is critical that you stir constantly in the same direction (clockwise). When the mixture begins to boil lower heat and simmer gently 4 or 5 minutes without stirring, until thick. Use as directed in recipes. Read More >>

Laban Bil Bayd Recipe

This is a main dish is made with eggs in a garlicky yogurt sauce.

  • 1 recipe laban mutboukh (see archives)
  • 3 cloves of garlic
  • Salt
  • 3 teaspoons of dried mint
  • 1/4 cup ghee (see archives)
  • Fresh ground white pepper
  • 6 large eggs
Prepare the laban mutboukh and gently simmer uncovered. With 1/2 teaspoon of salt, crush the garlic and blend in the dried mint (a mortar and pestle is best for this). Heat the ghee in a small frying pan. Stir in the garlic mixture and sauté 5 minutes, stirring frequently. Place the laban mutboukh in a shallow baking dish. Break the eggs one at a time and drop them on top of the laban mutboukh, space them evenly. Pour the garlic mixture over the eggs. Bake in an oven at 350 degrees for 15 to 20 minutes, until the eggs are set, cooked hard. Serve immediately. Read More >>

Arabian Coffee Recipe

picture of http://www.recipe-s.net

A lightly spiced coffee made traditionally, without any filtering. It takes a bit of practice to serve unfiltered coffee while keeping the grounds in the pot.

  • 1 pint water
  • 3 tbs ground coffee
  • 3 tbs sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 tsp vanilla
Heat all ingredients in a saucepan until foam starts to form on top. Serve immediately. To keep it traditional, don't pour coffee through a filter. Read More >>

02 December 2009

Nabeyaki Udon Recipe

Ingredients :
  • 4 servings boiled udon noodles
  • 4 chunks chicken thigh
  • 8 cubes of dried tofu
  • Several shiitake and enoki mushroom
  • 6 stalks of chinese bok choy
  • 4 eggs
  • 1 negi/leek
  • 6 cups dashi soup (or make with 6 cups water + 1.5 tbsp dashi pellet)
  • 1/3 cup soy sauce
  • 4 1/2 tbsp mirin
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • Other desired toppings favorite toppings (tempura, mochi, etc...)
Directions :
  1. Cut chicken into bite-sized pieces.
  2. Chop bok choy into 2 inch lengths
  3. Dice the negi into small circles
  4. Boil bok choy for two minutes and cool in water and drain well.
  5. Mix dashi soup stock, soy sauce, mirin, salt, and sugar in a bowl.
  6. Divide the soup into four individual earthen pots and cook on medium heat.
  7. Add chicken in the soup and simmer.
  8. Add the mushroom, tofu, and bok choy to the pot, simmer about 5 min
  9. Add udon noodle in the pot and simmer for 5 min
  10. Crack an egg in the soup and add negi.
  11. Cover with a lid and stop the heat and let it steam.
  12.

Shiso Mentaiko Udon Recipe

picture of http://www.nibbledish.com

Ingredients :
  • Mentaiko
  • Udon
  • Fresh shiso or mint/basil mix
  • Half & Half or milk
  • Sesame seeds (optional)
  • Dried seaweed (optional)
  • Fresh cracked pepper (optional)
How to make Shiso Mentaiko Udon ?
  1. Boil a pot of water and add in the udon. Cook until the noodles are al dente. Then pour the udon noodles into a colander and rinse with cold water to stop the cooking. Set aside.
  2. Heat up a pan and then pour a cup of half & half into the pan. When the half & half is starting to boil, add in a spoonful of mentaiko.
  3. Add the udon to the mentaiko sauce and stir.
  4. Dish up the noodles and then add another spoonful of mentaiko on top of the noodles. Add the shiso leaves on top. You may also sprinkle dried seaweed and sesame seeds and a dash of cracked pepper.
  5.

Cendol Recipe From West java

picture of http://gastronomicdiary.wordpress.com

Original/Traditional Cooking/Drinking of Indonesia from West Java


  • 30 sheet of leaf suji (Pleomele angustifolia n.e.brown), boxed with together
  • 5 sheet of leaf [of] screw pine till become 150 ml irrigate the leaf suji
  • 2 green colour drip
  • 100 gram hunkue
  • 1 Tbs of whitewash sirih (Piper betle L.)
  • 1 / 2 tsp salt
  • 2 sheet of screw pine leaf (Pandanus amaryllifolius Roxb.)
  • Ice water to soak


  • 1 litre [of] coconut milk from 1 coconut item
  • 1 tsp salt
  • 2 sheet of screw pine leaf


  • 300 gram demerara sugar (In Indonesia calling red sugar), fine foothed comb
  • 300 ml water
  • 2 sheet of screw pine leaf
  • 10 eye fruit-tree (Artocarpus Integrifolia), cut to pieces


  1. Swirl the water, water the leaf suji, green colour drip, hunkue, whitewash sirih, and salt. Braise [is] at the same time poked at jell and to explode.
  2. Including into printing; mould cendol. Depress the dough till fall into water contain the ice water.
  3. Braise the substance of gravy [of] coconut milk [is] at the same time swirled till boil, lift [is] then made cool.
  4. Braise the syrup substance jell, lift then filter.
  5. Present the cendol with the sugar and coconut mink gravy. Spreading matured cutting a fruit-tree.
  6.

01 December 2009

Cendol in Coconut Milk Recipe

picture of http://mylocalcuisine.blogspot.com

Ingredients :
For the green bean flour droplets
  • 10 Screwpine Leaves (pandan leaves)
  • A few drops Green food colouring
  • 1/2 tsp Alkaline Water (kan sui)
  • 250ml Water
  • 250ml extra Water
  • 65g Green Bean Flour
For the gula Melaka syrup
  • 350g Palm Sugar (gula Melaka)
  • 100g Castor Sugar
  • 250ml Water
  • 3 Screwpine Leaves (pandan leaves)
For the coconut milk
  • 2 grated Coconuts
  • 1 litre cooled Boiled Water
  • 1/4 tsp Salt to taste
Directions :
  1. To obtain pandan juice, chop the pandan leaves and blend them in an electric blender with 250ml water.
  2. Use a muslin cloth to squeeze out the juice then mix with the green colouring and alkaline water.
  3. Pour the pandan juice into a saucepan and bring to a boil.
  4. Blend green bean flour with the extra cup of water into a smooth batter and add to the boiling pandan juice, stirring all the time until the mixture is transparent and thick. Remove immediately from the heat.
  5. Place a cendol frame over a basin half-filled with ice-cold water. Put a little cooked mixture on the frame. Press the cooked mixture through the frame to form little droplets of cendol.
  6. Leave the cendol to set in the ice water till firm. Add more ice cubes to the water to set the cendol faster. Drain in a colander and refrigerate till ready to use.
  7. To prepare the palm sugar syrup, boil palm sugar, sugar, water and screwpine leaves until both sugars have dissolved completely. Strain and allow to cool completely.
  8. For the coconut milk, add water to grated coconut. Squeeze in small handfuls using a muslin cloth. Add salt to the coconut milk.
  9.