Wednesday, 8 September 2010

White chocolate & macadamia cookies

Makes 25-30
(depends on preferred size)

125grams butter (soften)
225grams soft brown sugar
1 egg (beaten lightly)
1 tsp vanilla extract
225grams plain flour
1/2 tsp baking powder
A pinch of salt
200grams nestle chocolate chucks
150grams macadamia nuts(roughly chopped)

1. Preheat oven to 180 deg C.
2. Beat butter and sugar till light and fluffy in a large bowl.
3. Add vanilla and egg and stir till combine.
4. Sift flout,salt and baking powder
together and add to mixture till well combine.
5. Lastly fold in the macadamia and chocolate. Mix well.
6. Line baking tray with greaseproof paper.
7. Depending on preferred size, placed half a tablespoon of
mixture onto tray making room to the next one.
8. Bake for 13-15 minutes till nice and golden.

Saturday, 4 September 2010

::Beef ragu with penne::

Serve 2

2 medium beef tenderloins steaks
Freshly ground black pepper

3 medium onions (cut lengthwise then 1/4 inch crosswise)
5 cloves garlic (thinly sliced)
1/2 tablespoon dried thyme
2- 3 tablespoons dried oregano
1/2 teaspoon dried chili flakes
1/2 cup beef stock
2 small fresh tomatoes (cute into cubes)
1 can of tin tomatoes with juice
Olive oil

2 cups of Penne

1. Preheat oven to 220 deg C.
2. Season steaks well on both sides and heat up
1 tablespoon of olive oil on a non stick pan.
3. Brown steaks for 1 mins each and set aside.
4. Heat up 4-5 tablespoons of olive
oil in a pot that could fit you oven.
5. Saute the onion and garlic.
6. Add in then rest of ingredients in B.
Simmer for 5-7 mins.
7. Lastly add in the steaks into the mixture.
Making sure it is covered evenly with the mixture.
8. Close pot with lid and bake in oven
for 2 1/2 hours till meat is soft and break easily.
9. Once done. Remove carefully from oven.
Toss in boiled penne into ragu sauce
and mix together and serve hot.
Top with shaved Parmesan cheese.


Kung Pao Cashew Chicken

Serve 4

500 grams chicken (boneless + mid joints)
1 tablespoon light soya sauce
1 tablespoon cornstarch
1 inch ginger (sliced)
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons sesame oil
4 tablespoons water
4 tablespoons light soya sauce
1 1/2 tablespoons cornstarch

1 large red onion
2 cloves garlic (crushed)
A handful of whole dried chili
50 grams sweet roasted cashew nuts
2 tablespoons vegetable oil

1. Marinate chicken with ingredients in A in a medium. Set aside.
2. Mix all ingredients in B in a small bowl.
3. Heat oil in a wok, fry all ingredients in C.
Toss and mix well till onion are soft.
4. Mix in the chicken and marinate stir till chicken is cooked.
5. Lastly add in the sauce mixture,
mix gently and season well with salt n white pepper.
6. Cook till all is well combined for 5-7 mins.

Serve hot with steamed rice.

Pan Fried Leather jacket with butter and capers.

It was the first time I am trying to cook
this odd looking fish.
My mum got me the fish and she told
me to try and the meat and really superb.
Happy with the outcome.
I followed a simple OZ recipe and
spiced it up and u can't go wrong.

Serve 2
1 medium leather jacket (skinned and head off)
2 tablespoons of butter
1 tablespoon capers (drained)
Pinch of salt (optional)
Chili flakes (optional)

1. Melt butter on a non stick shallow
pan large enough to fit the fish.
2. Fry fish for 5 mins each side
till golden brown and crisp.
3. Turn fish over gently and toss in the capers,
chili flakes fry for capers till brown.
4. Serve on plate and drizzle sauce over and capers
over fish and potatoes on the sides.