tag:blogger.com,1999:blog-75112026216620670832023-11-16T03:25:51.544-08:00Kitchenette AdventuresCooking recipes from Sri Lankan Curries to MarshmallowsZiphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-7511202621662067083.post-59160459518265958752018-07-14T03:17:00.002-07:002020-11-21T22:51:41.697-08:00Prawn stir fry and curry<b>Prawn Stir Fry</b><br />
<br />
<b>Ingredients</b><br />
<br />
<ul>
<li>Prawn (10) seasoned with 1/4 tsp salt and 1/2 -1/4 tsp pepper</li>
<li>1 small red chilli sliced</li>
<li>1 garlic</li>
<li>garlic Leaf thing?</li>
<li>1 tbs soy sauce</li>
</ul>
<div>
<br /></div>
<div>
<b>Methods</b></div>
<div>
<ol>
<li>Fry garlic/herb in olive oil</li>
<li>Add prawns/chilli cook for 2-3 min</li>
<li>Add soy sauce and stir fry for further 1 min</li>
</ol>
<div>
<br /></div>
</div>
<div>
<b>Prawn Head Curry</b></div>
<div>
<b><br /></b></div>
<div>
<b>Ingredients</b></div>
<div>
<ul>
<li>Prawn head shell</li>
<li>1 green chilli</li>
<li>2 small garlic</li>
<li>1 20c piece ginger</li>
<li>1/2 onion</li>
<li>tin milk + (dilute with water)</li>
<li>curry leaves</li>
<li>Jaffna curry powder</li>
<li>Fish curry powder</li>
</ul>
<div>
<br /></div>
</div>
<div>
<b>Method</b></div>
<div>
<ol>
<li>Fry garlic/ginger</li>
<li>Add onions</li>
<li>Add prawn shell/head and curry powder/curry leaves</li>
<li>cook for 5-10 min stiring/tossing often</li>
<li>Add tin milk</li>
<li>Simmer for few minutes </li>
<li>Add fish curry powder just before removing off heat</li>
</ol>
<div>
<br /></div>
</div>
Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com0tag:blogger.com,1999:blog-7511202621662067083.post-43706674533054278662013-08-25T00:23:00.001-07:002013-08-25T20:33:09.572-07:00Milk ToffeeThis is a fairly easy but yummy candy to make. Some recipes call for sweetened condensed milk but you can make it just normal milk and sugar.<br />
<br />
<b>Ingredients</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tIf2IIAyPsUCelODyXYGUTiCdtkw4Adz5m3zQR5O6uxnmWw7XxWd8g-gZ1ivI06Yc2HoiqiXE0iw93TrNTU-pK1TQ6NdsXgpq_jcMjCYd5izDd_dJFCGltlD2IYsQ-6Y5AE4PEVldnmI/s1600/IMG_1942.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tIf2IIAyPsUCelODyXYGUTiCdtkw4Adz5m3zQR5O6uxnmWw7XxWd8g-gZ1ivI06Yc2HoiqiXE0iw93TrNTU-pK1TQ6NdsXgpq_jcMjCYd5izDd_dJFCGltlD2IYsQ-6Y5AE4PEVldnmI/s200/IMG_1942.JPG" width="200" /></a><b><br /></b>
2/3 cups raw sugar<br />
2/3 cups milk<br />
1 teaspoon vanilla<br />
1 tablespoon butter<br />
1 teaspoon cocoa powder<br />
1/3 cup chopped cashews<br />
<br />
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
<b><br /></b></div>
<div>
<ol>
<li>Add milk and sugar to a small saucepan and heat and bring to the boil</li>
<li>Continue to heat on medium-high until mixture, whilst regularly stirring for about 7 minutes or until mixture begins to thicken.</li>
<li>Reduce heat to low-medium and heat until mixture reaches 240C on a candy thermomemeter. (Or until it forms a firm ball a drop of the mixture is placed in cold water).</li>
<li>Take of the heat and mix in the butter, vanilla, cocoa, and cashews.</li>
<li>Pour onto pan lined with baking paper.</li>
<li>Allow to set slightly (about 30 min) and cut into desired shape and then allow to set completely</li>
<li>Eat.</li>
</ol>
<div>
<br /></div>
</div>
Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com1tag:blogger.com,1999:blog-7511202621662067083.post-68439523849729589342013-05-22T22:12:00.000-07:002013-05-22T22:12:20.202-07:00Microwave Watalappam/Watalappan (Coconut Custard Pudding)This is a Sri Lankan dessert which is fairly easy to make. Ideally it should be made using coconut milk hence the name coconut custard but it works well with normal milk<br />
<br />
<b>Ingredients (Serves 2)</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtWIeRoiZ7-1tVmel63CycDJTWoFyrGIYqkFCZxYHf0V6TXXQebk4NM3Zn2wGCyCCwwgTuFQBMgivhNaU2LG-B_4lkrbY1oyU2TFzdEVmu8CC6CVIEDKAtmigtRFt11i4v6XEtAifV3a1/s1600/IMG_1888.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtWIeRoiZ7-1tVmel63CycDJTWoFyrGIYqkFCZxYHf0V6TXXQebk4NM3Zn2wGCyCCwwgTuFQBMgivhNaU2LG-B_4lkrbY1oyU2TFzdEVmu8CC6CVIEDKAtmigtRFt11i4v6XEtAifV3a1/s320/IMG_1888.JPG" width="320" /></a></b></div>
<br />
90 grams palm sugar<br />
20ml water<br />
1 cinnamon stick broken<br />
5 crushed cardamom pods<br />
1/4 teaspoon ground nutmeg<br />
2 eggs<br />
125ml milk (Ideally coconut milk)<br />
1 teaspoon vanilla essence<br />
Chopped roasted cashews<br />
<br />
<br />
<b>Method</b><br />
<br />
<ol>
<li>Add palm sugar, water, cinnamon, cardamom and nutmeg to a microwave safe dish or cup</li>
<li>Microwave for 90 seconds on medium-high in 30 second bursts. stirring in between to ensure the sugar has melted</li>
<li>Beat eggs and milk together</li>
<li>Add palm sugar mix to eggs</li>
<li>Add vanilla</li>
<li>Strain mixture into a microwave safe dish.</li>
<li>Microwave on high for about 3-4 minutes until pudding is set completely. </li>
<li>Chill for 2 hours</li>
<li>Serve with roasted cashews.</li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
<br />
<br />Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com3tag:blogger.com,1999:blog-7511202621662067083.post-82177950565782573422013-02-09T23:39:00.001-08:002013-02-09T23:40:02.494-08:00Marble Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDLSJo88D2NwNAuntyCIkV8RywJM4m3MNatrKLo0hdWz-iVGEG5_PtXkhNT8ACzK4vKB5tIrQ3784KailSlFGQ6l2xkow3HS3fTmch19r_ylCmWMKjyxLOLb26tWvqNpnDgOerWexv5dY/s1600/marble+cheese+cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDLSJo88D2NwNAuntyCIkV8RywJM4m3MNatrKLo0hdWz-iVGEG5_PtXkhNT8ACzK4vKB5tIrQ3784KailSlFGQ6l2xkow3HS3fTmch19r_ylCmWMKjyxLOLb26tWvqNpnDgOerWexv5dY/s320/marble+cheese+cake.jpg" width="320" /></a></div>
This is a relatively easy recipe but very yummy. Adapted from this <a href="http://www.taste.com.au/recipes/26794/marbled+chocolate+cheesecake+slice">recipe</a>.<br />
<br />
<b>Ingredients</b><br />
1 packet Tim Tams<br />
100g butter<br />
500g cream cheese<br />
2/3 cups caster sugar<br />
3 eggs<br />
75g white chocolate<br />
100g dark chocolate<br />
<br />
<b>Method</b><br />
<br />
<ol>
<li>Crush or process tim tams into crumbs.</li>
<li>Melt butter and mix with biscuit crumbs.</li>
<li>Line a 23 cm square baking tray with baking paper. </li>
<li>Spread biscuit mix evenly into tray.</li>
<li>Refrigerate biscuit base for at least 10min. </li>
<li>Melt white and dark chocolate and allow to cool</li>
<li>Preheat oven at 180C (160C fan-forced)</li>
<li>Beat cream cheese and sugar until soft.</li>
<li>Beat in eggs</li>
<li>Pour half the cheese mix into a new bowl and mix in the melted dark chocolate</li>
<li>Mix in melted white chocolate into the other half</li>
<li>Alternately spoon white and dark chocolate cheese cake mix into baking tray.</li>
<li>Gently create a spiral pattern with a a small spoon or skewer</li>
<li>Bake at 180C (160 fan-forced) for about 25 minutes until the centre is just set. Cheese cake should be wobbly but should be set when touched.</li>
<li>Cool in tin for at least 1 hour</li>
<li>Cool in fridge overnight</li>
<li>Cut into slices and serve. </li>
</ol>
Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com1tag:blogger.com,1999:blog-7511202621662067083.post-27772508646987710222012-11-06T23:24:00.003-08:002012-11-06T23:24:54.194-08:00Sri Lankan Roti <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRD6QLJzVZDxrAEQztn9ZspDbdG1tt8pHDua_wFfjiaktoSKtxZMhDTOkBzvtbGZDPj1S-lXm5sIxTZS_Lg5BAJW1OFiL13JjVoKpqNgXESK7VcSW-YsIRt9aZrPlJNzHCMNLPsZxJTCbK/s1600/IMG_1277.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRD6QLJzVZDxrAEQztn9ZspDbdG1tt8pHDua_wFfjiaktoSKtxZMhDTOkBzvtbGZDPj1S-lXm5sIxTZS_Lg5BAJW1OFiL13JjVoKpqNgXESK7VcSW-YsIRt9aZrPlJNzHCMNLPsZxJTCbK/s320/IMG_1277.JPG" width="310" /></a></div>
This is one of my favourite foods. I eat it on its own but it goes well with <a href="http://kacookbook.blogspot.com/2011/11/sri-lankan-lamb-curry.html">meat curries</a> or <a href="http://kacookbook.blogspot.com/2012/09/chickpeas-and-red-capsicum-curry.html">chick pea curry</a>.<br />
<b><br /></b>
<b>Ingredients (</b>Serves 3)<br />
5 cups plain flour<br />
1 cup shredded coconut<br />
1 onion finely diced<br />
10 curry leaves finely cut<br />
1 large green chilli finely cut<br />
1/4 teaspoon salt<br />
~1 cup water<br />
Oil for frying<br />
<br />
<b>Method</b><br />
1. Mix flour, coconut and salt together.<br />
2. Mix in chilli, curry leaves and onion.<br />
3. Slowly add water until you are able to form a ball.<br />
4. Knead the ball until you get tired. (A good 10 minutes.)<br />
5. Cover with a damp towel and leave for at least 30 minutes.<br />
6. Separate dough into 6 balls.<br />
7. Flatten balls with your hands or rolling pin into circles about 5mm thick.<br />
8. Preheat frying pan on medium heat and lightly oil it.<br />
9. Fry for about 1 minute one side and 30 seconds the other until they brown.<br />
<br />
<b>Notes</b><br />
<br />
<ul>
<li>It's important to have chilli, onions, curry leaves cut quite finely so you don't end up biting into big chunks.</li>
<li>You can freeze extras and microwave them to eat later. </li>
</ul>
<br />
<br />
<br />
<br />
<b><br /></b>Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com0tag:blogger.com,1999:blog-7511202621662067083.post-72132154519514432792012-11-05T22:11:00.000-08:002012-11-05T22:11:12.987-08:00Microwave Caramel Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXUepcTIfbjJy9fY8pzwz0MuX3-3Zuhi7xcH-bK3AeA3JuqKKGjU8MHdRV3QPPudrUwtUVQ_5ISALuuCti5pPcSnFJSEWqDJ1cZEoD_9eUNx0iejevJDlGCArCclfeaShm3Q0N8ts6Ue_/s1600/IMG_1362.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXUepcTIfbjJy9fY8pzwz0MuX3-3Zuhi7xcH-bK3AeA3JuqKKGjU8MHdRV3QPPudrUwtUVQ_5ISALuuCti5pPcSnFJSEWqDJ1cZEoD_9eUNx0iejevJDlGCArCclfeaShm3Q0N8ts6Ue_/s200/IMG_1362.JPG" width="200" /></a>This is a yummy, quick dessert.<br />
<br />
<b>Ingredients (Serves 2)</b><br />
2 tablespoon sugar<br />
1 cup milk<br />
1 egg<br />
1 teaspoon sugar<br />
1 teaspoon vanilla essence<br />
<br />
<b>Method</b><br />
1. Place 1 tablespoon sugar, with a splash of water in 2 cups/ramekins.<br />
2. Microwave each cup until sugar syrup turns amber colour. (See note)<br />
3. Beat egg, milk, sugar and vanilla.<br />
4. Pour pudding mix into each cup<br />
5. Microwave on medium heat until set. (Takes about 60-90 seconds)<br />
6. Cool for 20 minutes.<br />
7. Serve warm or put in the fridge, for a chilled dessert later.<br />
<br />
<b>Notes</b><br />
<ul>
<li>The first time, requires a bit of patience to work out the right timings for your own microwave.</li>
<li>Making the caramel can be tricky. Microwave in bursts of 30 seconds. Once sugar starts changing colour microwave in bursts of 5-10 seconds. </li>
<li>You can also put all the sugar in one cup and make the caramel in that cup and then divide it. This is often easier as the sugar won't burn as quickly.</li>
<li>To tell if the pudding is set, run a knife or a spoon down the edge of the pudding, if it is still runny microwave it again. Its normal to have some condensed water around the edges but if it looks milky then the pudding has not set completely.</li>
</ul>
Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com3tag:blogger.com,1999:blog-7511202621662067083.post-77129628604244908162012-11-04T22:25:00.001-08:002012-11-04T22:27:55.730-08:00Microwave Coffee Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9oNIOB-DjtILu_IjnXCXYVQMhi-prBI15bnM4gM4Ok38PYkLhY6hIvrRApDAicNnybg9WBaJD4Jv_0mNjThUTpgwKwxRokSSmfM92by893_ipnEZ6M-82C2c9d_Ky5aLJEyCdVjEEMZM/s1600/IMG_1360.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9oNIOB-DjtILu_IjnXCXYVQMhi-prBI15bnM4gM4Ok38PYkLhY6hIvrRApDAicNnybg9WBaJD4Jv_0mNjThUTpgwKwxRokSSmfM92by893_ipnEZ6M-82C2c9d_Ky5aLJEyCdVjEEMZM/s200/IMG_1360.JPG" width="200" /></a>This is a super simple microwave recipe, for coffee lovers.<br />
<br />
<b>Ingredients (Serves 2)</b><br />
Shot of coffee<br />
1 cup of milk<br />
1 egg<br />
3 teaspoons sugar or more to taste<br />
<br />
<b>Method</b><br />
1. Microwave milk for 1 minute and mix in sugar<br />
2. Beat egg and then mix in milk<br />
3. Mix in coffee<br />
4. Pour into ramekins, or small glasses and microwave for about 2 minutes on medium setting.<br />
5. Stop microwaving once pudding is set and starts bubbling on top.<br />
6. Let it cool for at least 20 minutes.<br />
7. Serve warm or put in the fridge to have it chilled later.<br />
<br />
<b>Notes</b><br />
<br />
<ul>
<li>The microwave time is variable just watch carefully to make sure it is set. Skewer should come out clean when it is set. You may have a bit of condensed liquid around the edges, which makes the pudding look as though it has not set. If the liquid is watery it is set if it is milky then you need to microwave it for a bit longer. </li>
</ul>
<div>
<br /></div>
Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com0tag:blogger.com,1999:blog-7511202621662067083.post-57339499027320220882012-11-02T22:51:00.000-07:002012-11-02T22:51:44.197-07:00Mushroom soy baked barramundi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0JgyndoTOEGCfhyphenhyphenHhup7bMjDNJCAdtRJruGHWWyZ4iBz56JaiC_tph2-a8O6_6vOfCyLnRBmZ2v5ER7jR0RN4U4XFahNf-mJo-iSmc2GzG-5M44rDN9lv1Lj33aUtp3luUu8yKrTsUYo/s1600/IMG_1350.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0JgyndoTOEGCfhyphenhyphenHhup7bMjDNJCAdtRJruGHWWyZ4iBz56JaiC_tph2-a8O6_6vOfCyLnRBmZ2v5ER7jR0RN4U4XFahNf-mJo-iSmc2GzG-5M44rDN9lv1Lj33aUtp3luUu8yKrTsUYo/s320/IMG_1350.JPG" width="320" /></a><br />
Simple, healthy and yummy!<br />
<br />
<b>Ingredients</b><br />
I barramundi fillet<br />
2 tablespoon soy sauce<br />
1 teaspoon sesame oil<br />
1 tablespoon sugar<br />
1 cup mushroom diced finely<br />
1 5cm piece of Ginger sliced finely<br />
1 red chili sliced<br />
1/2 a carrot sliced<br />
Canola or other cooking oil<br />
Sheet of Baking paper/Foil large enough to tightly wrap fish<br />
<br />
<b>Method</b><br />
<ol>
<li>Preheat oven at 220°C</li>
<li>Mix soy sauce, mushroom, ginger, sugar together</li>
<li>Place piece of foil or baking paper, large enough to tightly wrap the fillet on baking tray</li>
<li>Lightly coat with oil</li>
<li>Spread 1/2 soy sauce mushroom mix on foil.</li>
<li>Place fish on foil, cover with remaining soy sauce mix.</li>
<li>Top fish with sliced chili and carrot</li>
<li>Bake for 10-15 minutes, until cooked, (Fish should flake off when poked with a skewer, fork etc</li>
</ol>
<div>
<br /></div>
Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com3tag:blogger.com,1999:blog-7511202621662067083.post-43505594436906958892012-10-23T23:18:00.000-07:002013-07-18T19:01:38.066-07:00Pumpkin + Carrot Soup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXOubxszmgLxBp7Vl5X9_uVh87GoxuSeyps8OfQ9GBD41cxTrTAaCyncAWkiBgupfmyppnTW2pvH4V-ZI4Z7iPvKbXs7ofitxbssbNLGAeRqY4CCzNVh9-XRjNomVikD1yprbtUdlxtes/s1600/IMG_1285.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXOubxszmgLxBp7Vl5X9_uVh87GoxuSeyps8OfQ9GBD41cxTrTAaCyncAWkiBgupfmyppnTW2pvH4V-ZI4Z7iPvKbXs7ofitxbssbNLGAeRqY4CCzNVh9-XRjNomVikD1yprbtUdlxtes/s320/IMG_1285.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Great with sour dough!</td></tr>
</tbody></table>
This is a relatively easy, healthy and tasty recipe. It's great for winter.<br />
<br />
<b>Ingredients</b><br />
Diced quarter pumpkin<br />
1-2 carrots grated<br />
1 celery stalk finely chopped<br />
500mL vegetable or chicken stock<br />
1 teaspoon ground cumin<br />
1 teaspoon ground coriander<br />
Pepper<br />
Nutmeg<br />
Salt to taste<br />
Coriander leaves (optional to garnish)<br />
Yogurt<br />
Oil<br />
<br />
<b>Recipe</b><br />
<ol>
<li>Microwave pumpkin for 3-4 minutes.</li>
<li>Heat large sauce pan on medium heat</li>
<li>Add celery, ground cumin and coriander</li>
<li>Fry 1-2 minutes until celery softens</li>
<li>Add pumpkin, with spices</li>
<li>Mix in carrot</li>
<li>Add stock</li>
<li>Boil until pumpkin is soft</li>
<li>Add salt to taste</li>
<li>Blend with (stick) blender</li>
<li>Serve in bowl and mix in teaspoon yogurt,</li>
<li>Add pepper and nutmeg to taste</li>
<li>Garnish with a few coriander leaves</li>
</ol>
<div>
<b>Notes</b></div>
<div>
<ul>
<li>Hand held stick blenders are very handy. </li>
<li>Nutmeg can be quite spicy. </li>
</ul>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_VigQYZOhN5IaPwDtQ_quP_CC0Soqjl5jV1q0YeKRJggZnRKCfnTdxjrlxzcoAewEKdIXjwRbcD254AxFTcUSc3Gjq1QqwuwmuGCHJ3uIMuo-P3DKNzqLtf_HOHbGHO7Daa1W69mLC0O/s1600/Pumpkin+soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_VigQYZOhN5IaPwDtQ_quP_CC0Soqjl5jV1q0YeKRJggZnRKCfnTdxjrlxzcoAewEKdIXjwRbcD254AxFTcUSc3Gjq1QqwuwmuGCHJ3uIMuo-P3DKNzqLtf_HOHbGHO7Daa1W69mLC0O/s320/Pumpkin+soup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrot and Pumpkin soup with a healthy sprinkling of nutmeg</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<br /></div>
Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com0tag:blogger.com,1999:blog-7511202621662067083.post-74045059518144765262012-10-12T18:09:00.000-07:002012-10-12T22:34:22.845-07:00Systematic Review of MarshmallowsMaking marshmallows is relatively simple. But there are millions of varying recipes for it. Does it matter which recipe you use?<br />
Personally, I don't think it does - you'll still end up with yummy marshmallows. Some recipes will give you gooey marshmallows whereas others will be light and fluffy but both will be delicious.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqlgDHyghTTlUJMGvNknRXANSanUqAfcfu-Uj7edNJp6wu09fCOT1u0Jst20E41s3qBfstpdhARNMS-5NJ3Q0m_hJEfja1zoGUh5xocx-uUXaSCiDvLD3UgiGuhehet_z61-Zz2yQtSPY/s1600/IMG_1307.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqlgDHyghTTlUJMGvNknRXANSanUqAfcfu-Uj7edNJp6wu09fCOT1u0Jst20E41s3qBfstpdhARNMS-5NJ3Q0m_hJEfja1zoGUh5xocx-uUXaSCiDvLD3UgiGuhehet_z61-Zz2yQtSPY/s320/IMG_1307.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fluffy Marshmallows - YUM!</td></tr>
</tbody></table>
So what are the bare minimum ingredients to make marshmallows?<br />
<br />
<b>Sugar </b>- I've used both raw sugar and caster and it doesn't make a difference. You want to get your sugar to about 245F. It's fairly easy if you have a candy thermometer. If not you can have fun experimenting with your sugar syrup and cold water. Ideally you should reach the firm ball stage. <a href="http://www.exploratorium.edu/cooking/candy/sugar-stages.html">This website has a good explanation of sugar stages.</a><br />
<br />
<b>Gelatine - </b> Marshmallows are really just toffee with more water and air. Gelatine is what keeps the water in your Marshmallows. Your Gelatine will generally have instructions on how much to use. I use one sachet which is enough to set 500mL of water. However, my recipe only requires about 250mL of water.<br />
<br />
<b>Water - </b>You have to add water to you sugar to make sugar syrup. Also, you require water for your gelatine. The amount of water you add to your gelatine will largely determine whether you get gooey, sticky marshmallows or dryer, light and fluffy ones. It's largely personal preference. This is where you can vary things to get the perfect marshmallows.<br />
<br />
Optionals are<br />
<br />
<b>Vanilla essence - </b>Flavouring. I've never tried to make marshmallows without this but you can. You could always use some other flavouring<br />
<br />
<b>Eggs Whites - </b>Often recipes will call for egg whites. Theoretically, egg whites should make your Marshmallows that extra bit fluffier but I haven't noticed this.<br />
<br />
<b>Corn syrup - </b>This is a type of <a href="http://en.wikipedia.org/wiki/Inverted_sugar_syrup">Inverted Sugar</a>. Basically, it's sucrose broken down into the smaller sugars fructose and glucose, which are less likely to crystallise when the sugar syrup cools down. However, I've never used corn syrup and have never had issues with the syrup crystallising.<br />
<br />
<b>Icing sugar/Corn flour - </b>A mixture of icing sugar and corn flour is often used to coat marshmallows<br />
<br />
<b>Grated coconut - </b>Toasted coconut is another alternative for coating your marshmallows.<br />
<br />
<b>Colouring - </b>For more fun!<br />
<br />
So my recipe?<br />
<b><br /></b>
<b>Ingredients</b><br />
1.5 cups sugar<br />
1 cup water<br />
20g gelatine<br />
1 teaspoon vanilla<br />
Food colouring<br />
1/2 cup Icing sugar<br />
1/2 cup Corn flour<br />
<br />
<b>Method</b><br />
<br />
<ol>
<li>Add gelatine to 1/2 cup water, mix and set aside.</li>
<li>Line a tray with baking paper, and dust baking paper with icing sugar</li>
<li>Add sugar and 1/2 cup water to saucepan and bring to boil on med-high heat.</li>
<li>Check temperature with candy thermometer and reduce heat to low-medium as temperature goes above 235F</li>
<li>Remove sugar syrup from heat when 245F is reached and place saucepan on cool surface (e.g. sink) to stop heating</li>
<li>Let sugar syrup cool for a minute and then mix in the gelatine</li>
<li>Pour sugar gelatine syrup into a mixing bowl and beat with mixer for about 10 min until the mixture has cooled down and is no longer rising</li>
<li>Add flavouring and colouring and pour into tray</li>
<li>Allow at least 4 hours to set.</li>
<li>Cut up marshmallows and coat with mixture of icing sugar and corn flour</li>
</ol>
<div>
So recipes I've reviewed include. </div>
<div>
<ul>
<li><a href="http://www.davidlebovitz.com/2011/07/marshmallow-recipe-candymaking/">http://www.davidlebovitz.com/2011/07/marshmallow-recipe-candymaking/</a></li>
<li><a href="http://smittenkitchen.com/blog/2009/06/springy-fluffy-marshmallows/">http://smittenkitchen.com/blog/2009/06/springy-fluffy-marshmallows/</a></li>
<li><a href="http://www.taste.com.au/recipes/204/marshmallows">http://www.taste.com.au/recipes/204/marshmallows</a></li>
<li><a href="http://www.joyofbaking.com/candy/HomemadeMarshmallows.html">http://www.joyofbaking.com/candy/HomemadeMarshmallows.html</a></li>
<li><a href="http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html">http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html</a></li>
</ul>
</div>
<br />
<br />
<br />
<br />
<br />Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com2tag:blogger.com,1999:blog-7511202621662067083.post-49467233964251178542012-09-16T04:31:00.000-07:002012-09-16T04:31:35.068-07:00Chickpeas and red capsicum curryA spicy curry which goes well with Roti bread.<br />
<br />
<b>Ingredients</b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrF9IqXeKgucNofw121KfmkOo05cGzYBBDQP_FYgeWe-TJfKVM5YydfoLcTqDitK1IKECwFVg3-vx-5HGmiZRBIbbxvT_HQu_Q0OSiL7tlvkmUPIBZO1jM9-uCex52iqbJ_ar4qLsEPFg/s1600/IMG_1280.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrF9IqXeKgucNofw121KfmkOo05cGzYBBDQP_FYgeWe-TJfKVM5YydfoLcTqDitK1IKECwFVg3-vx-5HGmiZRBIbbxvT_HQu_Q0OSiL7tlvkmUPIBZO1jM9-uCex52iqbJ_ar4qLsEPFg/s320/IMG_1280.JPG" width="320" /></a></div>
100g Dried Chickpeas (Or 1 can of chick peas )<br />
1/4 large red capsicum sliced into small strips<br />
1/2 onion<br />
1 green chilli<br />
1 large Cinnamon stick<br />
1 teaspoon Cumin seeds<br />
1 teaspoon Mustard seeds<br />
1 tablespoon Garlic finely diced<br />
Ginger<br />
10 Curry leaves<br />
30mL of evaporated milk<br />
1 teaspoon curry powder<br />
1/2 teaspoon roasted curry powder<br />
1 teaspoon salt (or to taste)<br />
Oil<br />
<br />
<br />
<b>Method</b><br />
<ol>
<li>Soak chickpeas overnight. (This can be skipped but chickpeas will take longer to cook)</li>
<li>Boil chickpeas until they are soft to taste and set aside.</li>
<li>Take 10 chick peas and mash it with a spoon and set aside.</li>
<li>In a cup mix evaporated milk with 1 teaspoon of curry powder and salt.</li>
<li>In a saucepan fry cinnamon, cumin, mustard, garlic, ginger and curry leaves on medium heat.</li>
<li>Once garlic starts brown add onions, chilli and mashed chickpeas.</li>
<li>Once onions soften, mix in chickpeas and capsicum.</li>
<li>Add curry powder milk mixture.</li>
<li>Bring to boil.</li>
<li>Reduce heat and let it cook for 5 minutes.</li>
<li>Turn to high heat and add roasted curry powder and some curry leaves.</li>
<li>Mix and take of heat. </li>
</ol>
Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com2tag:blogger.com,1999:blog-7511202621662067083.post-6891353562922987872012-07-06T21:49:00.001-07:002012-07-06T21:49:43.276-07:00Chocolate Orange Jaffa Mud Cake<span style="font-family: inherit;">This is a variation of mud cake. The original recipe is no longer online.</span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3Qf4uYpb5Otm4yKqgA9i1WAGPbnJ7NzsbFgy_6bhnVFVqUdYPtF2wHQnJKPHcvtZ7_EZxwlsAosSux8s-aZLj7fXKemIcVHbV9_kam4-46O6juUw8ij0HMrFtnTIANgvlUBAYJKP-hd6/s1600/IMG_3365.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3Qf4uYpb5Otm4yKqgA9i1WAGPbnJ7NzsbFgy_6bhnVFVqUdYPtF2wHQnJKPHcvtZ7_EZxwlsAosSux8s-aZLj7fXKemIcVHbV9_kam4-46O6juUw8ij0HMrFtnTIANgvlUBAYJKP-hd6/s200/IMG_3365.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><span style="font-family: inherit; font-size: small;">Too much flash</span></td></tr>
</tbody></table>
<b><span style="font-family: inherit;">Ingredients</span></b><br />
<i><span style="font-family: inherit;">Chocolate batter</span></i><br />
<span style="font-family: inherit;">125g Dark Chocolate</span><br />
<span style="font-family: inherit;">125g Butter</span><br />
<span style="font-family: inherit;">200mL water</span><br />
<span style="font-family: inherit;">1 egg</span><br />
<span style="font-family: inherit;">200g Caster Sugar</span><br />
<span style="font-family: inherit;">200g Self-raising Flour</span><br />
<span style="font-family: inherit;"><br /></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><i>Orange Batter</i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">125g White Chocolate<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">125g Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">Juice from one orange diluted to 200ml<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">Orange Rind<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">1 egg<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">200g Caster Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">200g Self-raising Flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">Red and Yellow food colouring (Or orange)</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><i>Orange frosting</i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">100g butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">100g white chocolate<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">300g icing sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">4 tablespoons thickened cream<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><i>Chocolate glaze</i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">200g dark chocolate<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">150ml thickened cream<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><b>Recipe</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><i>Cake</i></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">1. Preheat oven to 170C (150C fan forced)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">2. Heat dark chocolate, butter and water on low heat until everything has melted and allow to cool<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">3. Beat egg, caster sugar and self-raising flour together.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">4. Beat in melted chocolate and set aside batter.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">5. Heat milk chocolate, butter and orange juice on low heat until everything has melted and allow to cool<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">6. Beat egg, caster sugar and self-raising flour together.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">7. Beat in melted white chocolate/orange juice mix and add the orange rind.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">8. Grease 18cm circular cake pan and line with baking paper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">9. Fill pan with alternating spoons of orange and chocolate mix.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">10. Bake until skewer comes out clean (usually 40min)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><i>Orange frosting</i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">1. Melt white chocolate<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">2. Beat melted chocolate, butter, icing sugar and cream until soft and mix in food colouring</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><i>Chocolate glaze</i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">1. Heat chocolate and cream over low heat until all melted.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">2. Keep it warm<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><i>Putting everything together</i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">1. Allow cake to cook. (Preferably wait a day)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">2. Slice cake in half into two layers<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">3. Spread orange frosting between two layers<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">4. Pour chocolate glaze over cake.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<span style="font-family: inherit;">5. Decorate with remaining orange frosting<span style="font-size: medium;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><br /></span><br />
<br />
<br class="Apple-interchange-newline" />Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com0tag:blogger.com,1999:blog-7511202621662067083.post-28411549718239400992012-06-29T04:26:00.002-07:002012-06-29T04:27:34.711-07:00Black Pepper Prawns<br />
<div style="clear: both; text-align: RIGHT;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgj5r1fsGOS69hj9SQ2ti9LueBw_cslTOK8StmbgAOYrnndc3TR-jpfm8PhBIZI4CeuuoOp8nzdJcIQUiZ5GB0-lP6twtrMrKzK_htfMtFi_qq22Co0s2D8bc4STJiVOGfbu5PS6Llxrp0/s1600/IMG_1176.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgj5r1fsGOS69hj9SQ2ti9LueBw_cslTOK8StmbgAOYrnndc3TR-jpfm8PhBIZI4CeuuoOp8nzdJcIQUiZ5GB0-lP6twtrMrKzK_htfMtFi_qq22Co0s2D8bc4STJiVOGfbu5PS6Llxrp0/s320/IMG_1176.JPG" style="clear: both; float: right; margin: 0px 0px 10px 10px;" /></a></div>
<div style="text-align: left;">
This is loosely based on <a href="http://www.peterkuruvita.com/recipes/seafood/grilled-banana-prawns-with-black-pepper-and-curry-leaf-sauce/">recipe </a>by Peter Kuruvita. Its reasonably spicy.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
However, I can't remember what I did. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
</div>Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com0tag:blogger.com,1999:blog-7511202621662067083.post-30167684047371436402012-06-11T23:20:00.001-07:002012-06-11T23:23:24.384-07:00Vegetarian Savoury PancakesThis is something I've always been wanting to try. Its fairly simple and I've loosely based it on a <a href="http://www.veganlovlie.com/2011/05/savoury-veggie-pancakes.html">vegan recipe</a>, which I have fortunately/unfortunately deveganified.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97yduSvIq530wbj2wA9tXjnEBd194tCKDyA55BnxrpE-XFILydMwDYQe1Qgb4TJcDzlbwMR3ewxo_U6G65LcqzhmyKkrYoP-5VI3sJg1micAhhdNK0JhfQ0kxf0UAo4KbLxgdvnJYHNvH/s1600/IMG_1229.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97yduSvIq530wbj2wA9tXjnEBd194tCKDyA55BnxrpE-XFILydMwDYQe1Qgb4TJcDzlbwMR3ewxo_U6G65LcqzhmyKkrYoP-5VI3sJg1micAhhdNK0JhfQ0kxf0UAo4KbLxgdvnJYHNvH/s320/IMG_1229.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetarian Pancakes served with veggies and yoghurt</td></tr>
</tbody></table>
<b>Ingredients (Serves 2)</b><br />
<i>Pancake Batter</i><br />
1 egg<br />
1 cup milk<br />
2 tablespoons Greek style yoghurt<br />
2/3 cups self raising flour<br />
1 teaspoon turmeric<br />
salt to taste (1/4 teaspoon)<br />
<br />
<i>Vegetable mix (use whatever you have/fancy)</i><br />
1 carrot grated<br />
1 tomato diced<br />
1/2 onion diced<br />
1/4 capsicum sliced<br />
1 large Portabella mushroom diced<br />
1 chilli sliced<br />
Oil for frying<br />
<b><br /></b><br />
<b>Recipe</b><br />
<ol>
<li>Whisk eggs, milk and yoghurt together. </li>
<li>Whisk in sifted flour, turmeric and salt.</li>
<li>Fry onions and mushrooms together.</li>
<li>Mix together all the vegetable.</li>
<li>Heat frying pan on medium heat and oil it.</li>
<li>Spread vegetables on the pan to the desired shape of the pancakes</li>
<li>Pour batter to cover vegetables completely</li>
<li>Let it cook until the top is almost cooked and it is firm enough to flip.</li>
<li>Flip the pancake and cook for 1 minute</li>
<li>Repeat</li>
<li><strike>Rep</strike>eat
</li>
</ol>
<br />
<br />
<br />
<br />
<br />Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com1tag:blogger.com,1999:blog-7511202621662067083.post-39120840423671322122012-02-25T16:37:00.000-08:002012-02-25T16:37:09.189-08:00Marshmallows<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mOaeR7BQKwQlREMQvNEDJCrNEtd0Fh3GhMJqfBXSm64YTPYubOEhLfz0yi-vxorAcxOBt2f6wbHOtQOvHpdkkLMqdvpZKfO3tWO5vXZssNGaU0YTO4oJSxAiKJ0LkXHHJ2TTw6X0miFh/s1600/IMG_3291e.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mOaeR7BQKwQlREMQvNEDJCrNEtd0Fh3GhMJqfBXSm64YTPYubOEhLfz0yi-vxorAcxOBt2f6wbHOtQOvHpdkkLMqdvpZKfO3tWO5vXZssNGaU0YTO4oJSxAiKJ0LkXHHJ2TTw6X0miFh/s200/IMG_3291e.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marshmallows for Australia day</td></tr>
</tbody></table>
Making marshmallows was easier than I had expected. I used a slight variation of<a href="http://www.taste.com.au/recipes/204/marshmallows"> this recipe</a>. It's a fairly easy recipe but these are my tips.<br />
<br />
<b>Ingredients</b><br />
1.5 Cups Caster Sugar<br />
20g Gelatine (2 table spoons)<br />
Vanilla Essence<br />
1 cup dessicated coconut<br />
1 cup icing sugar<br />
Food colouring<br />
<br />
<b>Recipe</b><br />
1. Mix gelatine in 2/3 cup cold water and let it sit for at least 10 minutes<br />
2. Add sugar and 2/3 cups water to sauce pan and heat on medium heat.<br />
3. Keep stirring sugar until the syrup forms a firm ball. Alternatively heat it until it reach 250°F on a candy thermometer. (See <a href="http://www.exploratorium.edu/cooking/candy/sugar-stages.html">this </a>for more info)<br />
4. Take sugar syrup off heat and combine with gelatine mixture.<br />
5. Beat sugar/gelatine mixture using a beater for about 10 minutes until it is quite thick.<br />
6. Beat in vanilla essence<br />
7. Separate marshmallow mixture into two bowls and add desired colouring<br />
8. Line a large tray with baking paper and dust paper generously with icing sugar.<br />
9. Pour marshmallow mix onto tray<br />
10. Let it set overnight<br />
11. Colour coconut with desired colour<br />
12. Toast coconut on a frying pan for a few minutes until it starts to brown.<br />
13. Combine coconut with icing sugar<br />
14. Slice up marshmallow into pieces and coat with the coconut mixture.
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUR2E6myyDVd5M9jbkGcaguL6wAnxGwHqA0I_oCK54VdA-7KO4zx8kdGOGUCnIwO2dsF9s0D5qixU2saTsw0IVk0YpECaxobyg3FTg7D_knQ0txYOB3mYIX2FLVizQr3O0Uv3nVwWrlR-/s1600/IMG_0928.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUR2E6myyDVd5M9jbkGcaguL6wAnxGwHqA0I_oCK54VdA-7KO4zx8kdGOGUCnIwO2dsF9s0D5qixU2saTsw0IVk0YpECaxobyg3FTg7D_knQ0txYOB3mYIX2FLVizQr3O0Uv3nVwWrlR-/s320/IMG_0928.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My first attempt (or perhaps it was my 2nd)</td></tr>
</tbody></table>
<br />Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com0tag:blogger.com,1999:blog-7511202621662067083.post-39361574430260200312011-11-23T02:25:00.000-08:002011-11-24T01:23:39.614-08:00Chocolate Orange Poppy Seed Cake<div class="separator" style="clear: both; text-align: center;">
</div>
This is a variation of a very easy <a href="http://www.abc.net.au/wa/stories/s1625026.htm">orange cake recipe</a> on the ABC website.<br />
<b>Cooking Time</b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEp80GyTL1_fIk7P_YjAHiNdo4DtK6gMXRfOvkVLfwIY45NRa4_XTXXnwhUCShqO8NRltlRoELasnu9JoMd54QVty3-KD0m06FON8jnueIBJQBjfuGzaVUho5kj45EhMWjdEdQE555lfiT/s1600/IMG_0960.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEp80GyTL1_fIk7P_YjAHiNdo4DtK6gMXRfOvkVLfwIY45NRa4_XTXXnwhUCShqO8NRltlRoELasnu9JoMd54QVty3-KD0m06FON8jnueIBJQBjfuGzaVUho5kj45EhMWjdEdQE555lfiT/s320/IMG_0960.JPG" width="320" /></a></div>
Preparation 20 min<br />
Baking 30 min<br />
Preheat oven at 180°C<br />
<br />
<b>Ingredients</b><br />
125g butter<br />
3/4 cups caster sugar<br />
1 1/2 cups SR flour<br />
2 eggs<br />
1/2 cup milk<br />
1/3 cup poppy seeds<br />
grated zest from one orange<br />
juice from one orange<br />
2 tablespoon cocoa<br />
1 teaspoon vanilla essence<br />
<br />
<b>Recipe</b><br />
1. Preheat oven at 180°C and soak poppy seeds in milk<br />
2.Beat butter, sugar and flour together<br />
3. Beat in eggs, orange juice, vanilla and milk<br />
4. Separate mixture into two bowls mix in cocoa into one half and orange zest into the other half.<br />
5. Spoon in chocolate and orange mix into greased 19cm square cake tray and gently mix to create a marble effect<br />
6. Bake for about 30-40 min on 180°C.Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com0tag:blogger.com,1999:blog-7511202621662067083.post-92229882366637212402011-11-19T01:11:00.001-08:002012-02-05T01:36:33.002-08:00Honey Soy Salmon (Pan fried)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ytzcwNa2QaPT0WqBJT237EdK-tDhS0YfvP37yfTe_7wqPvN8VdAHVcOMZ62_LgZHRvLfCFAegcojY0RtfKKI7Gg1lHlay0Z9or9KbCPjFnvenfTr0q183vKv1qyhDRUqLCe47d0V_YUG/s1600/IMG_0950.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ytzcwNa2QaPT0WqBJT237EdK-tDhS0YfvP37yfTe_7wqPvN8VdAHVcOMZ62_LgZHRvLfCFAegcojY0RtfKKI7Gg1lHlay0Z9or9KbCPjFnvenfTr0q183vKv1qyhDRUqLCe47d0V_YUG/s320/IMG_0950.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey Soy Salmon</td></tr>
</tbody></table>
<b>Cooking Time</b><br />
Prep 10 min<br />
Marinate 15 min<br />
Cooking 5 min<br />
<br />
<b>Ingredients (Serves 2)</b><br />
1 large salmon fillet cut into smaller pieces (I like it with the skin)<br />
2 tablespoons honey<br />
2 tablespoons soy sauce<br />
2 small red chillis slices<br />
1 tablespoon grated ginger<br />
1/2 tomato diced<br />
1/2 tablespoon lemon juice<br />
<br />
<b>Recipe</b><br />
<br />
<ol>
<li>Combine ingredients to make honey-soy sauce and marinate salmon pieces in it for 15 min.</li>
<li>Lightly oil frying pan and preheat to medium-high.</li>
<li>Pan fry salmon pieces on it making sure to drain as much of the sauce off before placing it on the frying pan. </li>
<li>Turn salmon pieces from side to side till they are slightly browned. (Should only take a few minutes)</li>
<li>Once salmon has browned flip it so that the skin is facing the frying pan.</li>
<li>Pour in marinade and let it simmer for a minute.</li>
<li>Serve with rice.</li>
</ol>Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com1tag:blogger.com,1999:blog-7511202621662067083.post-11604164706958675722011-11-13T01:09:00.000-08:002011-11-14T02:06:26.154-08:00Sri Lankan Lamb CurryThis is a family recipe, which uses a fair few spices to create a very fragrant curry.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoA-RPq2fH__wjBeEeRaDietyOYEUsLzyc1pEe9fa3DaawnSkb_MGYKmOTo5qXR-rGzqMXfuFRIHfQxjkt1nZy1I9vFLEUTWZetEzlOOWm8qXpk7Rd2c6MzgIJZqn0BXQh6GHqG_qhnx0k/s1600/IMG_0803.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoA-RPq2fH__wjBeEeRaDietyOYEUsLzyc1pEe9fa3DaawnSkb_MGYKmOTo5qXR-rGzqMXfuFRIHfQxjkt1nZy1I9vFLEUTWZetEzlOOWm8qXpk7Rd2c6MzgIJZqn0BXQh6GHqG_qhnx0k/s320/IMG_0803.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb Curry</td></tr>
</tbody></table>
<b>Cooking Time</b><br />
Preparation 15 min<br />
Marinating 60 min<br />
Cooking 30 min<br />
<br />
<b>Ingredients</b><br />
500g of diced lamb<br />
1 tablespoon Yogurt<br />
Roasted Jaffna Curry Powder<br />
1 tablespoon grated ginger<br />
1 garlic cloves crushed<br />
1 sprig of curry leaves<br />
Ground Cumin Seeds<br />
Cumin Seeds<br />
Mustard Seeds<br />
1 cinnamon log<br />
5 cloves<br />
1/2 onion diced<br />
2 garlic cloves sliced<br />
1 table spoon of sliced ginger<br />
1/2 tomato diced<br />
1 large green chilli sliced<br />
2 tablsepoons evaporated milk<br />
Oil<br />
<br />
<b>Recipe</b><br />
1. Mix yoghurt, 1 teaspoon of Jaffna Roasted Curry Powder, grated ginger, crushed garlic, and sliced curry leaves too make a paste and marinate lamb for 1 hour with paste.<br />
2. Fry cumin seeds, mustard seeds, cinnamon, cloves, garlic, ginger and green chillis on medium low heat in a wok.<br />
3. Once garlic starts browning add onions and turn heat to high.<br />
4. Once onions start to brown and lamb and cook on high until its is changes color on all sides.<br />
5. Lower heat to medium and add tomatoes, 1 teaspoon currypowder, some curry leaves and mix.<br />
6. Once tomatoes soften lower heat to medium-low.<br />
7. Cover wok with lid and cook meat until tender. Add water as required. (Stir regularly and feel free to add a few curry leaves every now and then)<br />
7. Bring heat to high, add 1/2 teaspoon of roasted curry powder or 1/3 teaspoon ground cumin and add evaporated milk.<br />
8. Once curry comes to the boil remove from the heat.<br />
9. Garnish with curry leaves<br />
10. Serve with rice or roti bread.<br />
<br />
<b>Notes</b><br />
1. Roasted Jaffna Curry Powder can be bought in certain spice shops. This a <a href="http://www.yarlcuisine.com/index.php?option=com_content&view=article&id=117:jaffna-roasted-curry-powder&catid=43:blended-spices&Itemid=38">recipe</a> to try make it yourself. Alternatively, you can use other curry powders but the taste will differ depending on what you use.<br />
2. Vary the spices to create your own personal recipe.Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com0tag:blogger.com,1999:blog-7511202621662067083.post-33408075321249664452011-10-23T04:54:00.000-07:002011-10-23T04:54:29.675-07:00Simple SambarSambar is a simple dah/lentil based stew with lots of vegetables. Add any vegetable you like the more the better. Ideally one should use tuvar dahl, but this takes a long time to boil so red lentils are a tasty and convenient alternative.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPGLaFYe-rgxtiMTWlD9BGuA1493BM6O7QEK0s_PAxvPi4-N7d7xTkNPGp9aMBjJFYINek9VP8E_fbKmVp75rMjiI9Ie8Kmq7oOYnpxoCpMGHxzu_6UK9FcqDJOA7pgIvNefJLRnb6lPy/s1600/IMG_0919.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPGLaFYe-rgxtiMTWlD9BGuA1493BM6O7QEK0s_PAxvPi4-N7d7xTkNPGp9aMBjJFYINek9VP8E_fbKmVp75rMjiI9Ie8Kmq7oOYnpxoCpMGHxzu_6UK9FcqDJOA7pgIvNefJLRnb6lPy/s320/IMG_0919.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sambar - didn't have any red capsicum at the time</td></tr>
</tbody></table>
<b>Time</b><br />
Preparation - 15min<br />
Cooking - 20 min<br />
<b><br /></b><br />
<b>Ingredients (Serves 4)</b><br />
Mustard seeds<br />
Cumin Seeds<br />
2 teaspoons of sliced ginger<br />
2 dried red chillis<br />
1 table spoon tamarind<br />
1/2 tsp turmeric<br />
1 Cup red lentils (Washed)<br />
1 green chilli sliced<br />
2 cups of diced pumpkin<br />
2 cups of diced egg plant<br />
1/2 Onion diced<br />
1 Tomato diced<br />
1 Cup beans<br />
1 Carrot diced<br />
2 Cups of broccoli pieces<br />
1/4 Red capsicum diced<br />
1 sliced celery stick<br />
1/2 tsp ground cumin<br />
1/2 tsp ground coriander seeds<br />
3 cloves of garlic crushed<br />
Milk<br />
salt and pepper to taste<br />
<br />
<b>Recipe</b><br />
1. Mix tamarind in 1 cup of boiling water<br />
2. Fry ginger, mustard seeds, cumin seeds and dried red chilli in a large saucepan on med heat until cumin seeds brown.<br />
3. Add Tomato and celery and fry for a minute.<br />
4. Add lentils and tamarind water (Filter out tamarind bits using strainer).<br />
5. Add turmeric<br />
6. Bring to boil and then add egg plant, pumpkin and beans.<br />
7. Once pumpkin is soft add broccoli, carrot and capsicum.<br />
8. Once brocolli is cooked bring heat to high.<br />
9. Add ground cumin, coriander and crushed garlic.<br />
10. Bring to boil and add a bit of milk.<br />
11. Take of the heat and add salt/pepper to taste.<br />
<br />
<b>Notes</b><br />
1. Add water as required during the recipe.<br />
2. You can pick and choose what ever vegetables you like. For a quick meal you can use frozen vegetables.<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxY0f9KYizPpGIl8TJiP6OnBhJBmWbbxmRXVsFycBcL4zbDn9TE2rGZPc0nIL4ELNTCzY5ZZ4DDP9k0Psmgq4E7HBy33JqF4Word6lGmeUPNhok-RrFyDmXRyz6PAg6LXdM8ej2QKwucxu/s1600/IMG_0815.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxY0f9KYizPpGIl8TJiP6OnBhJBmWbbxmRXVsFycBcL4zbDn9TE2rGZPc0nIL4ELNTCzY5ZZ4DDP9k0Psmgq4E7HBy33JqF4Word6lGmeUPNhok-RrFyDmXRyz6PAg6LXdM8ej2QKwucxu/s320/IMG_0815.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Sambar variation - Frozen veggies, broccoli and capsicum. <br /><div style="text-align: left;">
Garnished with some curry leaves</div>
</td></tr>
</tbody></table>
<div style="text-align: left;">
<br /></div>
<br />
<br />
<br />Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com0tag:blogger.com,1999:blog-7511202621662067083.post-24319542201985578512011-10-16T03:49:00.000-07:002011-10-16T03:49:22.594-07:00Kothu Roti<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7I01sl2fdYc2J1EImYP6eV8Uz_T3krB6qeOeLn6e9GWT8Zy38FqQQa-y-0ohfXW4DpLosnv77fcv-RWaL60NrEa207U3l_z-DtfXFLFMTy9IOteO-Cx7CngIm7GOQWcFlSeryiNnuGqLN/s1600/IMG_0790.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7I01sl2fdYc2J1EImYP6eV8Uz_T3krB6qeOeLn6e9GWT8Zy38FqQQa-y-0ohfXW4DpLosnv77fcv-RWaL60NrEa207U3l_z-DtfXFLFMTy9IOteO-Cx7CngIm7GOQWcFlSeryiNnuGqLN/s320/IMG_0790.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Kothu Roti</td></tr>
</tbody></table>
Kothu Roti is Sri Lankan stir fry of meat curry, veggies and roti bread. It's simple but delicious. You can buy some roti or parotha bread if your in a hurry. But making roti is fun so if you have spare time then its the way to go!(See <a href="http://www.yarlcuisine.com/index.php?option=com_content&view=article&id=284:gothamba-roti&catid=108:roti-dishes&Itemid=103">this recipe</a> if you want to make it yourself)<br />
<br />
<b>Cooking Time</b><br />
Roti - 40 min (+ 2-3 hours standing time)<br />
Meat Curry - 20 min<br />
Kothu Roti - 30 min<br />
<br />
<br />
<b>Ingredients (Serves 4)</b><br />
6 Roti's chopped up roughly (See <a href="http://www.yarlcuisine.com/index.php?option=com_content&view=article&id=284:gothamba-roti&catid=108:roti-dishes&Itemid=103">this recipe</a>)<br />
2-3 Cups Meat Curry (I will put links up to a chicken/lamb curry eventually, or you can skip it for a vegetarian meal)<br />
1 onion diced<br />
1/2 tomato diced<br />
1 carrot julienned or grated<br />
1 cup cabbage roughly cut<br />
1 large green chilli sliced<br />
2 eggs<br />
Curry Leaves<br />
1 tablespoon oil<br />
Chilli powder to taste (This is a great dish to make as spicy as you want)<br />
Mustard seeds<br />
Cumin seeds<br />
<br />
<br />
<b>Recipe</b><br />
1. Fry Mustard seeds, cumin seeds, curry leaves and chilli in a wok on low-med heat.<br />
2. Once mustard seeds start popping, turn heat up to medium-high and add onions. Mix in chilli powder to taste at this stage<br />
3. Once onions soften, add tomatoes and cook until they soften.<br />
4. Add carrot and cabbage and stir fry for 2 min<br />
5. Lower heat to medium and add eggs.<br />
6. When eggs are half cooked, stir in chopped roti.<br />
7. Add meat curry and stir it through.<br />
8. Garnish with some torn up curry leaves.<br />
<br />
<b>Notes</b><br />
1. You can freeze left overs in a takeaway box, and just microwave it for a quick meal.<br />
2. You can serve it with some extra meat curry gravy.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Ziphhttp://www.blogger.com/profile/17393636518400596412noreply@blogger.com4