A Very Different Sausage Pasta...

A Very Different Sausage Pasta

You must try this pasta as it is has a unique flavouring – this is one of my favourite pasta dishes.

Serves 4

Ingredients

2 heaped teaspoons of fennel seeds

2 dried chillies, crumbled

Splash of olive oil

600g of good quality Italian or Pork Sausage, remove the skins

& break into bite sized pieces

1 tbsp dried oregano

Medium glass of white wine

Zest & juice of a lemon

500g of good quality fusilli or penne

Sea salt and Pepper freshly ground

A couple of knobs of butter

Handful of freshly grated Parmesan, plus extra to serve

A small bunch of fresh fat leaf parsley, leaves picked & chopped

Method

1.      Place the fennel seeds and chillies in a pestle & mortar and bash until crushed; put to one side.

2.      Heat a large heavy bottomed frying pan or wok and add a splash of olive oil.  Add the sausage meat to the pan and really break it up in the pan.  Fry for a few minutes until the meat starts to colour.  Continue to crush until it resembles mince.

3.      Add the fennel seeds and chillies and cook on a medium heat until the meat is crisp, golden and slightly caramelised.

4.      Add the oregano then pour in the white wine; reduce the liquid by half.

5.      Add the zest and lemon juice and turn the heat to low.

6.      In the meantime start to cook the pasta as per packet instructions.  When the pasta is cooked to perfection drain the pasta reserving some of the cooking water.  Place the pasta back in the pan and add the sausage meat.

7.      Stir the pasta making sure all the lovely flavours coat the pasta and then add the butter, parmesan, chopped parsley and a few spoonfuls of the reserved water.  The pasta will look shiny with the sauce; taste for seasoning then serve with a bit more parmesan grated on the top.

8.      Pour yourself a glass of chilled wine and enjoy!!

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk

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Bolu Sakura (Sakura 'Sponge' Cake)

Yesterday, during a tiring and quiet time at home, I was thinking to bake something. I thought it could boast my energy and mood. But later on, I realized that I had baked many times this month especially during the valentine's day.*my family fall in love with 'molten chocolate cake' and I baked it again and again! I'll post the recipe on my next posting.I need to used other method than baking;

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Chicken Liver Pate with Red Wine & Onion Marmalade Recipe

Chicken Liver Pate with Red Wine & Onion Marmalade

This is an inexpensive, delicious, easy to make but very elegant starter to impress your guests!

Serves 4

Ingredients

Pate

500g Chicken Livers

200ml Milk

Freshly Ground Salt & Pepper

75g Unsalted Butter

2 Large Shallots, peeled & finely diced

A very generous splash of Brandy

3-4 Sprigs of Thyme, leaves removed

To Seal Pate

175g Unsalted Butter

Thyme Leaves

Red Wine & Onion Marmalade

25g Butter

500g Red Onions, halved & sliced

1 ½ tbsp light soft brown sugar

250ml dry red wine

3 tbsp red wine vinegar

Freshly Ground Salt & Pepper

Method

Chicken Liver Pate

1.  Firstly remove any veins from the chicken livers and place in a bowl and cover with milk.  Leave the livers to soak overnight or at least for 6-8 hours in the fridge.

2.  Bring the livers to room temperature and begin to prepare the pate.  Rinse and drain the livers and dry with kitchen paper and season very well.  In the meantime heat a pan and melt 3-4 cubes of butter, add the shallots, season and sauté for 5-6 minutes on a medium heat.

3.  Add the chicken livers and fry for 3-4 minutes until brown but still pink inside.

4.  Add a good splash of Brandy and light, flambé until the flame begins to die and then add the rest of the butter.  Remove from the heat and add the thyme leaves.

5.  Add the contents of the pan to a food processor and blend until you get a smooth paste.  Divide the pate into four small ramekins and smooth the tops with a spatula.

6.  To seal the pate melt 175g of butter in a small pan over a very low heat.  Carefully remove the golden oily layer (clarified butter) on the surface and discard the milky whey below.  Pour or spoon the clarified butter over the pate this will seal the pate and prevent any discolouring or oxidizing.  Sprinkle with a few thyme leaves and cover with cling film and chill for at least an hour – the pate will keep well for up to a week.

For the Red Wine & Onion Marmalade

1.  Melt the butter in a pan and add the red onions and sugar.  Stir regularly over a medium heat until the onions are soft and slightly caramelized, this can take up to 15 minutes.

2.  Add the red wine and red wine vinegar and let the liquid reduce until it reduces right down and the pan becomes quite dry.  This can take up to 20 minutes or more, when ready season with salt and pepper.

3.  If not serving immediately place the marmalade into a sterilized jar and seal whilst hot.

To Serve

Take the pates out of the fridge for at least 15 minutes prior to serving.  Serve with warm toast and red wine & onion marmalade… enjoy!

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk

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Quick Banana Muffins

Bake these for an afternoon coffee break treat.
 It will only take you 5 minutes to mix these up!

You'll need 3 over-ripe bananas.

 Mash with a mixer.

 Mix in sugar and a little cinnamon.

 Melt 5T (1/3C) butter.

  Mix in the melted butter and egg until combined. 

  I used self-rising flour, but you can use
regular flour and just add 1t baking soda
and a pinch of salt.

Lightly stir in the flour just until combined.

 Scoop into well greased muffin pan.
I scooped out 6 muffins and then added
1/4 C chopped pecans to the remaining batter
 for the last 6 muffins.

 Bake at 400 for about 20 minutes until golden.

Now pour your coffee and enjoy a warm banana muffin
 and a little butter.

Banana Muffins

3 over-ripe bananas

3/4 C sugar

1/4 t cinnamon

1/3 C melted butter

1 egg

1-1/2 C self-rising flour*

Mash the bananas with a mixer. Mix in the sugar and cinnamon. Add the egg and melted butter and mix until well combined. Lightly stir in the flour. Scoop into well greased muffin pan and bake for about 20 minutes at 400, until golden.

makes 1 dozen

(*note: in place of SR flour use regular flour and 1 t soda and a pinch salt)

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Croque Madame

I first had Croque Madame at Graze Restaurant in Madison, WI and again in Las Vegas at Payard Patisserie Bistro.  I love Croque Madame.  I had not heard of it before.  It's basically a toasted ham and Gruyere sandwich smothered with cheese sauce and topped with a fried egg.  I'm just saying it's delicious!  I found this recipe on Tasting Table Chef's Recipes from Chef David Myers.   It's so easy to make that I don't think I'll order it out again.  That's how I feel about eating out, I usually order dishes I can't make myself.  It's really good served with a field greens dressed with a vinaigrette.  Go to Tasting Table Chef's Recipes for the original recipe but now that  I've made this recipe twice I've found a few shortcuts, so here is my version of Croque Madame.

Yield: 2 sandwiches

SANDWICH INGREDIENTS:

Four ¼-inch thick slices French or Italian sandwich bread

Dijon mustard

2-4 slices - thinly sliced ham

1/2 cup coarsely grated Gruyere cheese 

SAUCE INGREDIENTS:

1 tablespoons  butter


1 tablespoon all-purpose flour

3/4 cup whole milk

Salt and freshly ground pepper to taste (just a dash)

1/4 cup coarsely grated Gruyere cheese

1/4 cup coarsely grated (fresh) Parmesan cheese


FRIED EGGS:

1 tablespoon butter
2 eggs


DIRECTIONS:

Preheat oven 400

1. Toast bread in toaster.  Lightly spread one side of each bread slice with Dijon. Arrange the ham and Gruyere over 2 slices of the bread. Place the remaining 2 slices of bread, mustard side down, on top.  Arrange the sandwiches on a rimmed baking sheet.

2. Meanwhile, in a small saucepan, melt 1 tablespoon of the butter over low heat until it starts to bubble. Add the flour and cook, whisking constantly, until smooth, about 2 minutes. Slowly add the milk and cook, whisking, until the sauce thickens, about 4 minutes. Remove from the heat and season to taste with salt and pepper. Stir in the Gruyere (1/4 cup) and the Parmesan (1/4 cup).  Stir until melted.

3. Spread the sauce over the tops of the toasted sandwiches.  Bake the sandwiches for 5 minutes, then broil until the cheese is bubbling and lightly browned, about 3 minutes.

5. Meanwhile, in a nonstick skillet, melt the tablespoon butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are just set but the yolks are still runny. Top each sandwich with an egg and serve immediately.

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Easy Spinach Ravioli Bake

This is a Friday night special. 

If you want a quick and easy dinner, this is almost as easy as ordering a pizza. 

It's just assembling a few ingredients.

 Spray a 9x13 pan with cooking spray and preheat the oven to 350.

 Layer 1/3 of the sauce and 1/2 of the frozen ravioli.

 Scatter the spinach on top. Season as desired.

 Add 1/2 of the shredded mozzarella and another layer of ravioli.

 Add the remaining sauce, mozzarella and Parmesan.

 Cover with foil and bake 25-30 minutes, then uncover and bake another 10 minutes until bubbly.

Spinach Ravioli Bake

26 oz jar pasta sauce

18 oz bag frozen large cheese ravioli

10 oz box frozen chopped spinach, thawed and squeezed dry

8 oz bag shredded mozzarella cheese

1/2 C grated Parmesan cheese

a little garlic salt, pepper, Italian herbs, 

and about 2T olive oil

Spray a 9x13 pan with cooking spray. Spoon on 1/3 of the sauce. Lay on a layer of ravioli, 12-15. Scatter the spinach over the ravioli. Drizzle with a little olive oil,
garlic salt and pepper.

Scatter with 1/2 of the mozzarella cheese. Add another layer of ravioli, the remaining sauce, 

sprinkle with a little Italian seasoning if you like. Then remaining mozzarella and Parmesan cheese. Drizzle with a little olive oil. Cover with foil and bake at 350 for 30 minutes. Uncover and bake until bubbly and golden, another 5-10 minutes.

sides: salad and garlic bread

Enjoy!

Links: Funky Junk

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Chess Squares

This very sweet dessert is a Southern classic. It's similar to chess pie, but much easier to make.

It's has a gooey filling. 

Sprinkle a little powdered sugar on top to make them pretty.

 Bake in a 9x13 pan,

until golden and slightly puffed.

Let cool and cut into squares. Refrigerate leftovers.

Chess Squares

Cake Base

1 box yellow cake mix

1 stick butter, melted

1 egg

Melt the butter in a large bowl in the microwave for 45 seconds. Add the cake mix and the egg and beat with a mixer until well blended. It will be a soft dough. Pat it into the bottom of a 9x13 pan.

Filling

3 eggs

8-oz package cream cheese, softened

1t lemon extract or 1-2T lemon juice

1 lb box confectioners sugar

Beat the eggs with the cream cheese until blended. Mix in the lemon, then the sugar. Beat until smooth and pour over the crust. Bake @350 for 35-40 minutes.

12 servings

Enjoy!

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Seven Layer Bars

These are called seven layer bars because ingredients are layered, not mixed. You don't even need a bowl just the pan you are using. These have to be the easiest bars I've ever made. I've been making these for years, not because they are easy but because they are so good!

Layer one: melted butter

Layer two: graham crackers

Layer three: chocolate chips

Layer four: butter scotch chips

Layer five: coconut

Layer six: pecans

Layer seven: sweetened condensed milk

Bake for 25 minutes.

After bars cool, cut into bars. I like to use a pizza cutter, works great.


* 1/2 cup butter
* 1 1/2 cups graham cracker crumbs
* 1 cup butterscotch chips (6 oz)
* 1 cup chocolate chips (6 oz)
* 1 1/3 cups coconut, flaked
* 1 cup pecans, chopped
* 1 (14 ounce) can Eagle Brand Condensed Milk, Sweetened

1. Preheat oven to 350 (325 for glass dish). In 13x9" baking pan, melt butter in oven.
2. Sprinkle crumbs over butter. (I like to mix the crumbs and butter in the pan and pat evenly)
3. Top with next 4 ingredients in order listed.
4. Pour sweetened condensed milk over all.
5. Bake 25 minutes or until lightly browned.
6. Cool.
7. Cut into bars.
8. Store covered at room temperature.

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Chicken Palak - an authentic Indian dish

Chicken Palak

This is an authentic Indian dish for palak (spinach) chicken.  Popeye would love this dish!  This is nutrient rich and low in fat, a delicious healthy meal.

Serves 4

Prep and Cooking time 1 hour 10 mins

Ingredients

500g boneless & skinless chicken thighs, cut into bite sized pieces & seasoned with

salt and pepper

250g fresh spinach leaves

1 tbsp ghee or unsalted butter

2 bay leaves

3 cloves

8 peppercorns

1 cinnamon stick

1 tsp cumin seeds

1 large onion, peeled and finely sliced

2 garlic cloves, peeled and crushed

2cm ginger, peeled and grated

2 green chillies, deseeded and finely chopped

1 tsp hot chilli powder

½ tsp ground turmeric

1 tsp ground coriander

2 large tomatoes, skinned and roughly chopped

½ tsp garam masala

Method

1. Place the spinach in a bowl and sprinkle with salt, add boiling water and leave for 2-3 minutes.  Drain well.  Place half of the spinach into a food processor and blend to a smooth puree.  Finely chop the remaining spinach and set aside.

2. Place a large non-stick pan or wok over a low heat, add the ghee or butter and cook until it turns to a light brown colour, do not let it burn.  Add the bay leaves, cloves, black peppercorns, cinnamon and cumin seeds and fry for a minute. 

3. Add the sliced onion and increase the heat to medium fry for 6-8 minutes stirring occasionally until the onion is light golden brown.  Add the garlic, ginger and green chillies to the pan and fry for 2 minutes then add the chilli powder, turmeric and coriander.  Fry for a further 30 seconds and then stir in the chopped tomatoes.  Cook for a further 8-10 minutes.

4. Add the chicken and mix well.  Cook for 5 minutes then reduces the heat and cover the pan with a lid.  Simmer gently for 30 minutes until the chicken is tender, add water if the pan is too dry.  

5. Add the pureed and chopped spinach and the garam masala to the pan and stir well.  Re-cover and cook for another 8-10 minutes.  Serve immediately with warm flatbreads or basmati rice.

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk

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Stir Fried Beef with Egg Noodles

Stir Fried Beef with Egg Noodles

Serves 4

Prep and Cooking time 20-25 mins

Ingredients

500g lean beef steak, such as fillet

2 garlic cloves, peeled

3cm piece of ginger, peeled and finely grated

1 large red pepper

3 spring onions

1 red chilli

150g bean sprouts

300g medium egg noodles

Handful of coriander leaves, chopped

Soy sauce

Groundnut oil

Toasted sesame oil

Salt and pepper

For the sauce

4 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

Method

1. Bring a pan of salted water to the boil for the noodles.

2. Trim and cut the beef fillet into thin strips, place into a bowl and toss with 2 tablespoons of soy sauce, a little sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.

3. Heat a wok or a large frying pan until hot then add a little groundnut oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned. Strain into a colander and catch the juices in a bowl underneath.

4. Slice the pepper, spring onions and red chilli and toss together in a large bowl. Add a little more groundnut oil and sesame oil to the pan and stir-fry the vegetables for 2-3 minutes. Add the bean sprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and transfer to the colander with the beef.

5. For the sauce, pour 4 tablespoons of soy sauce, the oyster sauce, rice vinegar and the reserved beef juices to the pan and allow to reduce to a syrupy glaze.

6. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil and the remaining coriander. Divide equally among serving bowls.

7. Return the beef and vegetables to the pan with the sauce to warm though. Spoon the beef, vegetables and sauce over the noodles and serve at once.

Cook’s tips

v  Instead of beef you can use chicken or pork

v  Instead of bean sprouts you can use mixed stir fry vegetables.

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk

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Slow Cooker Recipe - Best Ever Bolognese Sauce

Slow Cooked Best-Ever Bolognese Sauce

Serves 6

Prep and Cooking time 10 hours 40mins

Ingredients

1 tbsp olive oil

125g prosciutto, finely chopped

2 medium brown onions (300g), finely chopped

1 large carrot (180g), finely chopped

2 stalks of celery (300g), trimmed & finely chopped

3 garlic cloves chopped

500g minced (ground) beef or veal

500g minced (ground) pork

250ml dry red wine (1 cup)

375ml (1 ½ cups) beef stock

70g (1/4 cup) tomato paste

1kg ripe tomatoes, peeled, seeded, chopped coarsely

1/3 cup finely chopped fresh basil

2 tbsp finely chopped fresh oregano

Method

1. Heat half the oil in a large frying pan; cook prosciutto, stirring until crisp.  Add the onion, carrot, celery and garlic; cook stirring until the vegetables soften.  Transfer to 4.5 litre slow cooker.

2.  Heat the remaining oil in the same pan; cook the mince, stirring until browned.  Add wine; bring to the boil.  Stir mince mixture into the slow cooker with stock, paste and tomatoes; cooked covered on low for 10 hours.

3.  Stir in herbs; cook, covered on high for 10 minutes and season to taste.

4. Serve with spaghetti or your favourite pasta and top with shaved parmesan cheese.

Cook’s tips

v  Suitable to freeze at the end of step 2.

v  Prosciutto can be replaced with bacon.

v  Fresh tomatoes can be replaced with 800g tin of chopped tomatoes.

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk

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Lunar New Year 2562

It's another exciting celebration... New Year!
Yeah, we have some 'New Year' in one calendar year. Other than 'normal' New Year on 1st of January (Gregorian Calender / Anno Domini), this country also celebrates Imlek (Chinese New Year), Saka New Year (Hindhuism) and Hijriah (Islamic). Oh, one more, there is another New Year in Javanese Calendar.

Those days were marked as Public Holiday in our

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Shrimp Alfredo

I got this recipe from craigslist. You never know where you'll find a good recipe.

We were picking up a bed that we had bought on craigslist. While the husbands were loading all the pieces into our van I was in the kitchen while the young woman was making dinner for her family.

Good thing! 

 The ingredients: shrimp, onion, mushrooms, seasonings and a jar of alfredo sauce. I didn't think I would like the jarred sauce, but I was wrong!. Begin by cooking the pasta. That will take the longest. 

 Saute the shrimp with garlic and seasonings until opaque.

 When they are just cooked, remove from the pan.

 Add the mushrooms and onion to skillet and saute. Add more oil if needed.

 Cook until tender then remove from heat and combine with the reserved shrimp.

 Add alfredo sauce to the pasta and toss well.

 Add a little pasta water to the sauce jar and shake. Add to the pasta. You want it nice and saucy.

 Then combine the alfredo sauced pasta with the mushroom mixture and shrimp.

 Pile it onto a large platter.

Surround with steamed broccoli. That's how she served it.

Craigslist Shrimp, easy and quick and yummy!

Shrimp Alfredo

1 lb large shrimp

8 oz mushrooms, sliced

1 onion, chopped

1 T chopped garlic

Adobo seasoning or garlic salt and pepper

3/4 pound linguini, cooked and drained reserving 1/2 C pasta water

1 jar  (any brand) Alfredo sauce

1-2T butter and olive oil

Start cooking the linguini.  While the pasta is cooking, saute the shrimp and chopped garlic in 1T butter and 1T olive oil. Add a good sprinkle of Adobo seasoning and salt and pepper.  When the shrimp is just cooked remove from the pan. Add more butter/olive oil to the pan if needed. Add the sliced mishrooms and chopped onion. Season again. Saute until tender and remove from heat. Combine with the reserved shrimp. Scoop out about 1/2 c water then drain the pasta and return the pasta to the pot. Stir in the Alfredo sauce. Add a a little of the reserved pasta water to the jar and shake, then pour into the pot. Stir well to combine. Combine the linguini with the shrimp and mushroom mixture. Stir well and pour onto a heated platter to serve .

Surround with steamed broccoli.

Enjoy!

Links: Remodelaholic

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