Chrysanthemum-shaped Eggplant
|
|
Destem, rinse and peel the eggplant. Cut into 4cm high chunks and cut the surface crosswise. Sprinkle the eggplants with a bit of salt. Thoroughly coat the eggplants with cornstarch, shaking to remove any excess starch.- Heat up a frying pan with enough oil until very hot. Low down the prepared eggplants fry until golden. Drain and plate.
Leave a bit of oil in the same pan and heat up. Add in ginger, garlic and chili sauce. Stir briefly and add in stock, salt, chicken bouillon. Bring to boil and thicken with starchy solution. Lightly pour over the fried eggplants and serve hot.
Sizzling Salmon On A Bed Of Fennel Salad
| #Dressing: | #Salad: |
|---|---|
|
|
angiesrecipes
angiesrecipes
angiesrecipes
Place the lemon juice, olive oil, vinegar and seasoning into a large bowl, and mix together until combined. Thinly slice the carrot and fennel. Rinse salmon and pat dry with paper towel. Brush balsamic vinaigrette over salmon. Sprinkle with pepper and salt or any seasoning of your choice.- Brush a nonstick skillet with olive oil lightly over medium-high heat. Place salmon in heated skillet and cook, uncovered, about 3 minutes. Flip and cook another 3 minutes and salmon should be done. Toss the vegetables in the dressing to coat. Transfer the salad to a serving plate and place salmon on top of the salad.
Fish Bacon Rolls
|
|
Clean the fish and dry them with a kitchen towel. Cut them into 4cmx2cm pieces. Marinate the fish with rice wine, salt and pepper for about 30 minutes.
Make the fish bacon rolls by laying a piece of fish on a strip of bacon. Roll up and fasten with toothpicks.- Place bacon rolls in baking pan lined with aluminum foil and bake in a preheated 200C/400F oven for about 12-15 minutes. Serve hot.
Pan-fried Stuffed Bell Peppers
| #Filling: | #Sauce: | #Ingredients: |
|---|---|---|
|
|
|
Soak dried shrimps in water for about 10 minutes. Drain. Devine the shelled shrimps and chop. Then mix in the dried shrimps and ground meat. Chop until the whole mixture has combined. Add in the rest of ingredients for the filling and mix until the mixture is elastic.
Lightly dust the inside of bell pepper with cornstarch. Then fill each pepper shell with the mixture, mounding slightly. Pat the top with a bit cornstarch.
Heat up a skillet with some oil. Place the stuffed pepper shells, filling upside down, in the skillet and pan-fry for about 3-5 minutes. Gently shovel the bell peppers to the sides. Leave ½ tablespoon of oil to stir-fry ginger, garlic and black beans until fragrant. Pour in water, season with salt and sugar and cover to simmer for 5-8 minutes. Arrange the peppers on a plate. Add the starchy solution to the sauce and cook until the sauce has thickened. Spoon over the stuffed bell peppers and serve.
Checkerboard Cookies
|
|
In a bowl whisk together the flour and salt. Set aside. beat the butter and sugar with your electric mixer until fluffy and lemon white in colour. Blend in the egg and orange extract. Sift in the flour mixture and beat at slow speed just until incorporated.
- Divide the dough into two portions. On one sheet of parchment roll out the white dough into a 24x26 cm rectangle. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm. Combine the sieved cocoa powder with the other portion of dough. Reserve 50 grams of chocolate dough for wrapping the checkerboard dough log. Cover with plastic wrap and place it in the fridge. On another sheet of parchment roll out the rest of the chocolate dough into a 24x26 cm rectangle. Wrap dough and place on a baking sheet in the freezer until dough is firm.
Remove both the dough from the fridge and lay the light dough on a parchment paper. Lightly brush the top of the light dough with a little water and place chocolate dough evenly on top of the light dough. Lengthwise cut the rectangle into four strips, each about 6 x 26 cm. 
Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first, alternating two colours until all four are done. Press down lightly on the top of the dough and then wrap and freeze for 15 minutes until firm. Once firm, remove from freezer and cut the layers lengthwise into 4 strips, each about 1.5x26 cm long strips. Stack four strips, alternating two colours to yield the checkerboard pattern. Wrap and place in freezer again to firm up. Meanwhile roll out the reserved chocolate dough into a 24x26 rectangle on a sheet of parchment paper. Cover and refrigerate until slightly firm or up to a month. - Preheat oven to 175C/350F and line a baking tray with parchment paper. Remove dough from freezer and cut the dough into 6 mm thick slices. Place on prepared baking sheet spacing about an inch apart. Bake in the center of the preheated oven for about 10-12 minutes until cookies just start to brown around the edges. Remove from oven and place on wire rack to cool. Baked cookies can be stored in an airtight container up to one week.
Posts
