tag:blogger.com,1999:blog-82229256542088762482024-02-19T12:52:16.723+11:00Almond Eyes SpiceJLhttp://www.blogger.com/profile/12318311685527382262noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8222925654208876248.post-60514119409468465792011-10-19T18:16:00.003+11:002011-10-19T18:33:44.790+11:00EASY LASAGNA STYLE ROTINI PASTA<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRwmXI_ysH8We9Q23kfKlGUjQqDRbD2RBfoKceHpA6DzEJbRWnefKNhyphenhyphenj-8bTCU3S9lLcacWA1S8TnUoqXLOv35Iw4iSHF_ONSidfyjZD0Q7sCnrHWyNSYTXazqqnjR1em7aVWDHKUwk/s1600/rotini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRwmXI_ysH8We9Q23kfKlGUjQqDRbD2RBfoKceHpA6DzEJbRWnefKNhyphenhyphenj-8bTCU3S9lLcacWA1S8TnUoqXLOv35Iw4iSHF_ONSidfyjZD0Q7sCnrHWyNSYTXazqqnjR1em7aVWDHKUwk/s400/rotini.jpg" width="400" /></a></div><br />
I miss to eat lasagna pasta with garlic bread at my favorite restaurant but it's far from my home. Its better to make lasagna at home than to go at restaurant. When I went to grocery to buy my ingredients I didn't find lasagna pasta Barilla brand. Barilla is best for me, no need to pre-cook so it will be easier and while looking to substitute lasagna pasta I got a good idea to replaced lasagna with torti pasta or rotini pasta. I bought a good quality one to ensure it will have the same outcome like what I want.<br />
<br />
<br />
<i>Ingredients</i><br />
<br />
250 grams rotini pasta or lasagna pasta<br />
grated emmental or mozarella cheese or as you prefer<br />
<br />
<i>meat sauce ingredients</i><br />
250 grams lean ground beef<br />
1 tbsp olive oil<br />
1/4 beef broth + 2 tbsp water<br />
2 cloves garlic, minced<br />
1 small onion, chopped<br />
1 tbsp butter<br />
2 tbsp dry white wine<br />
4 tbsp tomato paste<br />
5 tbsp tomato sauce or bolognese sauce<br />
1/2 tsp nutmeg<br />
1/2 tsp dried oregano or marjoram<br />
1/2 tsp dried thyme<br />
1/2 tsp dried basil or 1 tbsp chopped fresh basil<br />
1/2 tsp salt<br />
freshly ground pepper<br />
<br />
<i>bechamel sauce</i> <i>ingredients</i><br />
1/4 cup butter<br />
2 tbsp flour<br />
1 can evaporated milk or 400 liter milk<br />
1/2 tsp nutmeg<br />
salt and freshly ground pepper<br />
<br />
<br />
<i>Preparation for the meat sauce</i><br />
In a sauce pan over medium heat, melt the butter then add olive oil.<br />
<br />
Saute garlic then onion. Add the meat and cook until all change in color. Add the dry white wine, don't stir, let the wine evaporate for a minute. Add the herbs and spices.<br />
<br />
Allow to cook for about 2 minutes then add the beef broth and water. Add the tomato sauce and tomato paste. Stir then simmer until the sauce thickens ,about 5 minutes or less. Remove from heat and set aside.<br />
<br />
<br />
<i>Preparation for the bechamel sauce</i><br />
Preheat oven 180 <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 16px;">°C. Prepare the round or square baking dish. Set aside.</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 16px;"><br />
</span></span><br />
Put 1 liter of water in a deep pot to cook rotini pasta. Bring water to a boil add a pinch of salt. When boiling add the pasta and cook al dente, for 3 minutes. Drained.<br />
<br />
Meanwhile, In a sauce pan over low heat, melt the butter.<br />
<br />
Add the flour then stir continuously. Gradually add the milk then add the nutmeg ,salt and pepper. Continuously stir until nearly boil or until bubbly. Set aside.<br />
<br />
Pour the pasta into prepared baking dish. Put the meat sauce and spread evenly on the top of the pasta.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-ojPIKrK82h14fxWIn7Z8svu2bpVM6LNeyhL34rih2eeiGSfEmq7s1hZo2OM_u8IxD5N_-wwkFqdznUf1OTizRTZMMWT0yv1T7YcBe3tYz12ldQ5j83GWtUhK25OCPqxOpfCw-gZymY/s1600/rotini1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-ojPIKrK82h14fxWIn7Z8svu2bpVM6LNeyhL34rih2eeiGSfEmq7s1hZo2OM_u8IxD5N_-wwkFqdznUf1OTizRTZMMWT0yv1T7YcBe3tYz12ldQ5j83GWtUhK25OCPqxOpfCw-gZymY/s400/rotini1.jpg" width="400" /></a></div><br />
Pour the bechamel sauce over the meat sauce and gently spread until the bechamel sauce covered the meat sauce.<br />
<br />
Sprinkle grated cheese on the top. Bake for 10 minutes or until lightly browned and the cheese melted.<br />
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Serve warm or cool.<br />
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Bon Appetit!JLhttp://www.blogger.com/profile/12318311685527382262noreply@blogger.com0tag:blogger.com,1999:blog-8222925654208876248.post-69472163263611934642011-10-16T11:51:00.001+11:002011-10-16T11:53:04.575+11:00PAN GRILLED CHICKEN THIGH A LA PROVENCAL<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgJ9brrzZnPuD4YjOVEdu08i2sjBUVV68JfpqFRk1L1snhKJzNyoRN895eycNTFCutmjiqz4AdeiqcviP6Z_eV8lJYBXiKuqeYGKJO8I5JPhMMX7xL20emO6qDarFwh6HNdv3XuCSeF4/s1600/CKN+PRO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgJ9brrzZnPuD4YjOVEdu08i2sjBUVV68JfpqFRk1L1snhKJzNyoRN895eycNTFCutmjiqz4AdeiqcviP6Z_eV8lJYBXiKuqeYGKJO8I5JPhMMX7xL20emO6qDarFwh6HNdv3XuCSeF4/s400/CKN+PRO.jpg" width="400" /></a></div><br />
<br />
A simple and very easy recipe for our dinner last night. Although I prefer to use charcoal for grilling but this time I don't have time to fire the charcoal outside, grilling on the pan is convenient though.<br />
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I prepared 3 pieces of chicken thigh. Clean then sprinkle and scrub to the both sides of the meat with moderate salt, black ground pepper and herbes de provence. Spirnkle some olive oil then heat the stove-top nonstick grill pan over medium flame. Put the chicken one at a time or 2 pcs per batch. Cook until browned and until the chicken is cooked.<br />
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<br />
<i>To make the lettuce salad </i><br />
<i><br />
</i><br />
1 head of lettuce<br />
1/2 tbsp french old-style mustard, whole grain<br />
2 tbsp olive oil<br />
1 tbsp apple cider vinegar<br />
1 tbsp honey vinegar<br />
fresh basil and parsley, chopped<br />
a dash of salt and white ground pepper<br />
<br />
Mix all the ingredients in a salad bowl. Stir then gently toss the lettuce leaves until incorporated.<br />
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<br />
Bon Appetit!<br />
<br />
<i><br />
</i>JLhttp://www.blogger.com/profile/12318311685527382262noreply@blogger.com0tag:blogger.com,1999:blog-8222925654208876248.post-52532717133712479112011-10-16T11:12:00.002+11:002011-10-16T11:16:11.278+11:00EASY BEETROOT AND BLACK RADISH SALAD<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4WEZM7o2gZAfdiKx9exdqOfacmLWqXDHDxzwZ_Ng6pgn8f0qOBdk-bkkMpsfwkfy4QPhVOru_SEuRfLbq4T7QsqdfZaYk76LX4hCVwPQTcElRutpolbbK7xuPJRaxV-1eyyF7B2wOHc/s1600/beetrave.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4WEZM7o2gZAfdiKx9exdqOfacmLWqXDHDxzwZ_Ng6pgn8f0qOBdk-bkkMpsfwkfy4QPhVOru_SEuRfLbq4T7QsqdfZaYk76LX4hCVwPQTcElRutpolbbK7xuPJRaxV-1eyyF7B2wOHc/s400/beetrave.jpg" width="400" /></a></div><br />
<br />
This very easy beetrave salad or salade de betterave in French. I had learned to make this salad from my mother-in-law when my husband and I stayed in her home on our holiday for a month in France. Simple, healthy and delicious which I like for our good starter for that day.<br />
<br />
At the other side of street in front of her place, there is a big market every Sunday morning until mid-afternoon that I enjoyed so much. Cheeses, fresh meats, vegetables, fruits, clothes, shoes undergarments, grilled chicken, name it you will find it in there. I bought many dresses for myself with cheap price but mostly were good quality and beautiful as my type of dress.<br />
<br />
We bought the beetroot we used for this salad at the big market. It's just freshly cooked and all we had to do was to cut then just add other ingredients and voila, it's ready.<br />
<br />
<br />
<i>Ingredients</i><br />
<i><br />
</i><br />
3 to 4 pcs of beetroot, cooked<br />
2 pcs of hard boiled eggs, sliced<br />
2 pcs small black radish, peeled and sliced<br />
good quality olive oil<br />
1/2 bunch of green onion, chopped<br />
<br />
Put all together in a large plate.Sprinkle some olive oil on the top. Make a design. Add salt and pepper for your choice of taste.<br />
You can also use fresh beetroot, just boil it with oil,water and small amount of vinegar and a little sugar.<br />
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Bon Appetit!JLhttp://www.blogger.com/profile/12318311685527382262noreply@blogger.com0tag:blogger.com,1999:blog-8222925654208876248.post-35914170036631867932011-10-13T09:29:00.000+11:002011-10-13T09:29:31.878+11:00CHICKEN THIGH CURRY<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSj-2KkmknE1J4rwZ6RdlrnQk0ncpHB06xEGORSW1fLO6TMrv8hzK1agfhULek_hWVSrqW0M38FpGxgLGXdwkz9av3rDDQkRluN9INkY195EQtdKh3R6pwqnoU1dNFKKQ-WuAFik6d_58/s1600/curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSj-2KkmknE1J4rwZ6RdlrnQk0ncpHB06xEGORSW1fLO6TMrv8hzK1agfhULek_hWVSrqW0M38FpGxgLGXdwkz9av3rDDQkRluN9INkY195EQtdKh3R6pwqnoU1dNFKKQ-WuAFik6d_58/s400/curry.jpg" width="400" /></a></div><br />
<br />
<br />
<i>Ingredients</i><br />
<i><br />
</i><br />
3 pcs (600 to 650 grams) chicken thigh<br />
2 cups coconut milk<br />
1 small carrot, cut into cubed<br />
200 grams green beans, halves/sliced<br />
1 small bell pepper, slant cut<br />
1 small tomato, halves/sliced<br />
1 tbsp olive oil<br />
1 small onion, peeled and finely chopped<br />
3 cloves garlic, peeled and crushed<br />
1 tsp curry powder<br />
1/4 tsp paprika<br />
1/4 tsp ginger powder<br />
1/4 tsp chili powder (optional)<br />
1/2 to 1 tsp salt<br />
<br />
<br />
<i>Procedure</i><br />
<i><br />
</i><br />
Clean and remove any fat and skin from the chicken.<br />
<br />
Heat the oil in a wok or pan over medium heat and saute garlic and onion.<br />
<br />
Brown the chicken on both sides for a few minutes then pour the coconut milk. Add the curry ginger powder and paprika.<br />
<br />
Cover and cook for 20 minutes. Add the carrot then continue cooking for about 5 minutes.<br />
<br />
Add the green beans tomato and bell pepper. Simmer for 5 minutes. Add salt and chili to taste.<br />
<br />
<br />
Bon Appetit!JLhttp://www.blogger.com/profile/12318311685527382262noreply@blogger.com0tag:blogger.com,1999:blog-8222925654208876248.post-11913976021431512132011-10-11T09:23:00.000+11:002011-10-11T09:23:42.312+11:00CHICKEN WITH FRUIT COCKTAIL<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt41IIrztLGfOZoteLVkAK4Oymv0s6zWCyo87xEt0B1A86lG3BkF06ilOy1mdF-I3RJDDSx31BluP7Waogj1ccGnMSBNn3xsaFpE3_KWToY9UMV_vXsn0eTGf2GzL6RU4rAYa_CDE8FcI/s1600/chickenfruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt41IIrztLGfOZoteLVkAK4Oymv0s6zWCyo87xEt0B1A86lG3BkF06ilOy1mdF-I3RJDDSx31BluP7Waogj1ccGnMSBNn3xsaFpE3_KWToY9UMV_vXsn0eTGf2GzL6RU4rAYa_CDE8FcI/s400/chickenfruit.jpg" width="400" /></a></div><br />
<br />
Chicken with fruit cocktail is an Asian cuisine that you will love. This dish is very easy to cook and a balance diet for everyone. Cook this meal for your parties or daily menus option. Choose a healthy homemade foods instead of fast foods or over processed take-out meal in supermarket to maintain a healthy lifestyle for your whole family.<br />
<br />
<br />
<br />
<i>Ingredients</i><br />
<br />
250 grams chicken, chopped<br />
3/4 cup evaporated milk<br />
1 small can fruit cocktail,drained<br />
2 cloves garlic, minced<br />
1 small onion,chopped<br />
1 small bell pepper,sliced<br />
1 tbsp vegetable oil<br />
salt and pepper<br />
<br />
<br />
<i>Procedure</i><br />
<br />
Heat the oil in skillet over medium heat, saute the garlic until fragrant. Add onion, cook until soft.<br />
<br />
Add chicken, stir-fry until change in color. Add the evaporated milk, bell pepper and fruit cocktail. Cover and cook for 10 minutes or till the chicken is tender.<br />
<br />
Add salt and pepper to taste.<br />
<br />
<br />
Bon Appetit!JLhttp://www.blogger.com/profile/12318311685527382262noreply@blogger.com2tag:blogger.com,1999:blog-8222925654208876248.post-86206015971802792792011-10-11T09:14:00.000+11:002011-10-11T09:14:22.801+11:00EASY LAMB AND SPICES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzn1V56U9fbcnRHDHCY_Yh3DgImrhTVgdoOeyhvMBFGj1wjqOmRQuri0CsE63lDHysturHItsMV6McrNfsm6U-BWilX81ck4TUGurCYRiTKXWuLlFye9Okh0wz1FbzlmX_LXKqCHdhruw/s1600/lambspice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzn1V56U9fbcnRHDHCY_Yh3DgImrhTVgdoOeyhvMBFGj1wjqOmRQuri0CsE63lDHysturHItsMV6McrNfsm6U-BWilX81ck4TUGurCYRiTKXWuLlFye9Okh0wz1FbzlmX_LXKqCHdhruw/s400/lambspice.jpg" width="400" /></a></div><br />
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<br />
Bonjour! This will be my first post for my new blog. A collection of my recipes that I would like to share with you. I am not a professional chef but I love to cook and make a recipes with my own.<br />
<br />
Today we gonna spice up the Lamb leg meat with lots of spices, herbs and mandarin orange. Lamb meat is easy to tenderize and it has strong taste than beef which I like. I marinated the lamb from last night to intensify to flavor of the meat.<br />
<br />
<br />
<i>Ingredients</i><br />
<br />
300 grams Lamb meat, cut into small cube<br />
<br />
<i>For Marinade</i><br />
1 tbsp hoisin sauce<br />
1/2 tbsp Worcestershire sauce<br />
1/2 tbsp soy sauce<br />
2 tsp five spice<br />
6 pcs star anise<br />
1 stick cinnamon<br />
2 bay leaf<br />
<br />
1 can mandarin segment<br />
1/2 tbsp plum sauce or apple sauce<br />
a dash of nutmeg powder and dried oregano<br />
1 spoon of chopped fresh mint<br />
freshly ground pepper and salt<br />
<br />
<br />
<i>Procedure</i><br />
<br />
Blend all together the ingredients for marinade into container. Add the meat then stir until incorporated. Place in the fridge for 2 hours or overnight.<br />
<br />
Heat the sauce pan over medium flame. Pour-in the marinated lamb together with the sauce.<br />
<br />
Pour-in the syrup of mandarin then cover and cook for about 8 minutes.<br />
<br />
Add the plum sauce or apple sauce and the mandarin segment. Add the nutmeg powder and dried oregano. Cover and simmer for about 7 minutes.<br />
<br />
Add the fresh mint then ground pepper and salt to taste.<br />
<br />
Serve with rice and veggies.<br />
<br />
<br />
Bon Appetit!JLhttp://www.blogger.com/profile/12318311685527382262noreply@blogger.com0