Nothing But Onionstag:www.dopiaza.org,2007:/nbo//22006-12-12T17:57:41ZOccasional food-related titbitsMovable Type 3.33Rice Krispie Marshmallow Squarestag:www.dopiaza.org,2006:/nbo//2.482006-12-12T17:21:11Z2006-12-12T17:57:41Z Rice Krispie Marshmallow Squares were one of the very first things I learned to cook when I was a kid and they always bring back fond memories. Here's how you make them....
Rice Krispie Marshmallow Squares were one of the very first things I learned to cook when I was a kid and they always bring back fond memories.
Here's how you make them.]]>
2oz Butter
8oz Marshmallows
5oz Rice Krispies
1/4 tsp Vanilla Essence
Grease a tin with butter, about eight inches square and a good inch or so deep. The size isn't too critical - if the dish is smaller, the cakes will be thicker, if it's larger, they'll be thinner. So it goes.
Melt the butter in a saucepan over a low heat.
Add the marshmallows and stir constantly until they're all melted. Once all melted, give the mixture a good beat with a wooden spoon to make sure it's all mixed together properly. It should look smooth and creamy. Take the pan off the heat, add the vanilla essence and give it a final good stir.
Add the Rice Krispies and mix them in well so they're evenly coated with the marshmallow mixture. Make sure you scrape the bottom of the pan well - there'll be lots of marshmallow mixture lurking in the corners. Tip into the tin and smooth out.
Now the secret. Take a metal dessert spoon and run it under the cold tap so that it is chilled and slightly damp. Use the bowl of the spoon to rub over the surface of the mixture in the tin, pushing it into all the corners and packing it down slightly. If it starts sticking to the spoon, just rinse it under the cold tap again and carry on.
Place the tin in a cool place (such as the fridge) for a while so the marshmallow can set again. This doesn't take very long. Once set, gently lever out of the tin (it should come out as a solid block - if it doesn't, then either you haven't left it to cool long enough or you skimped on the greasing!). Cut into squares, as large or small as you like, and eat. Store them in an air-tight container, otherwise they'll go sticky.]]>
Spinach Noodle Souptag:www.dopiaza.org,2006:/nbo//2.452006-12-04T13:31:54Z2006-12-06T15:21:47ZSometimes, you just need something quick, easy and tasty for lunch. Noodle soup fits the bill on all three counts. It just takes a couple of minutes to chop up a few ingredients and stir fry them, and around three...
Marigold.
Once you've mastered the basic recipe, you can easily modify to suit whatever you happen to have lurking around at the time. In the version shown below, spinach is used. Feel free to try anything else though—a few mushrooms, perhaps, or some pak choi. Equally, a little thinly sliced chicken breast, or a few prawns, wouldn't go amiss.]]>
1/2 pint good-flavoured stock (chicken or vegetable)
1 tbsp dark soy sauce
1 tbsp rice wine
1 tsp sugar
1 portion egg noodles
2 Spring Onions, chopped
2 cloves garlic, chopped
half a dozen spinach leaves of spinach
1 tbsp groundnut oil
a few drops sesame oil
Cook the egg noodles as directed on the packet in a pan of boiling water.
Heat the groundnut oil in a small pan and stir fry the the garlic and onion for a minute or two. Add the stock, soy sauce. rice wine and sugar and simmer gently for a couple of minutes.
Stack all the spinach leaves on top of each other and roll up into a tight tube. Cut the tube into thin slices.
Put the cooked noodles into the pan with the stock and simmer for another minute or so. Stir in the shredded spinach and the sesame oil, pour into a bowl, and serve.]]>
Baked Rice Puddingtag:www2.dopiaza.org,2006:/nbo//2.372006-03-11T14:23:15Z2006-12-04T21:57:30Z Baked Rice Pudding Originally uploaded by dopiaza. Whenever I think of comfort food, the first thing that pops into my mind is rice pudding. Soft, creamy and very, very comforting. Must be baked, not cooked on the stove top,... Baked Rice Pudding Originally uploaded by dopiaza. Whenever I think of comfort food, the first thing that pops into my mind is rice pudding. Soft, creamy and very, very comforting. Must be baked, not cooked on the stove top, and served hot, not cold.
This particular one is flavoured with cinnamon and star anise, with a little orange zest.]]>
2oz uncooked pudding (short grain) rice 1 pint milk 1 oz caster (superfine) sugar 1/2 oz butter
Wash rice and place in buttered oven-proof dish. Pour milk over and stir. Leave to soak for half an hour.
If you like it creamier, add a little more milk, perhaps another quarter or even half pint. Also, I often replace some of the milk with tinned coconut milk.
Add sugar and stir.
Now add your chosen flavourings. Good things to try are:
Sliver of lemon zest and sprinkle with grated nutmeg (very traditional English). 2 inch stick of cinnamon and 1 star anise, with orange zest. Chocolate chunks (they'll melt) and a little powdered cardamom.
Dot the top with a little butter.
Place in the centre of oven (150C/300F) for 2 to 2 1/2 hours. Stir a couple of times during the first hour or so to stop the skin forming too early and burning.]]>
Lemon and Garlic Chicken Stripstag:www2.dopiaza.org,2006:/nbo//2.302006-01-17T13:31:06Z2006-12-03T11:45:46Z Lemon and Garlic Chicken Strips Originally uploaded by dopiaza. I was looking for something to do with a couple of chicken breasts tonight, so I came up with this. It wasn't half bad.... Lemon and Garlic Chicken Strips Originally uploaded by dopiaza.
I was looking for something to do with a couple of chicken breasts tonight, so I came up with this. It wasn't half bad.]]>
Cut the chicken breasts into strips about 1cm wide.
Take the juice of one lemon, a couple of crushed cloves of garlic and a pinch of salt and mix it all together. Pour over the chicken breast strips and leave to marinade for an hour or so.
Beat a couple of eggs in a bowl and on a plate prepare some seasoned flour (flour with salt, pepper, cayenne added).
Heat some oil for deep frying in a wok.
Take a strip of chicken, roll it in the flour, dunk it in the egg and then roll it in the flour again and drop it in the hot oil. Fry until golden. Repeat until all the chicken is done - you'll need to do them in several batches. As each batch is done, drain and then place on a tray in the oven to keep warm.
Serve hot. Shown here with cole slaw and tomato and cucumber salad.
Roast Pumpkin, Garlic and Chilli Souptag:www2.dopiaza.org,2005:/nbo//2.22005-10-31T21:05:54Z2006-12-04T21:59:37Z Roast Pumpkin, Garlic and Chilli Soup Originally uploaded by dopiaza. Roast Pumpkin, Garlic and Chilli Soup garnished with roasted pumpkin seeds. Here's how to make it:... Roast Pumpkin, Garlic and Chilli Soup Originally uploaded by dopiaza. Roast Pumpkin, Garlic and Chilli Soup garnished with roasted pumpkin seeds.
Here's how to make it:
]]>
One bulb garlic garlic 1 red chilli, chopped 2 Onions, chopped 2 sticks celery, chopped 3 pints water Olive oil Salt
Cut the pumpkin in half and scoop out the stringy flesh and seeds. Wash the seeds under a cold running tap to separate them from the flesh and put to one side.
Chop the pumpkin into largeish pieces (about 2 inch cube). There's no need to peel it. Put the pieces into a bowl. Break up the bulb of garlic into cloves. Put three cloves of garlic to one side, and put the others (in their skins) into the bowl with the pumpkin. Drizzle over some olive oil and mix it all up so that everything is evenly coated. Put the pumpkin & garlic into a roasting tin and cook in the oven (180C) for about 45 minutes or so. When done, the pumpkin should be soft and starting to turn brown on the edges. Take out of the oven and leave to cool slightly.
Take the three reserved garlic cloves, peel them and chop them finely. Cook the onions, celery, chopped garlic and chilli gently in some olive oil in a large saucepan for ten minutes or so until soft.
Take the roasted pumpkin, and scrape the flesh off the skins with a spoon and put in the pan with the onion mixture. Take the roasted garlic cloves and squeeze the garlic out of the skins into the pan with the onions and pumpkin.
Add the water to the pan (you may need more or less, depending on how big your pumpkin was). Bring to a gentle simmer, cover and leave bubbling gently away for half an hour or so.
Whizz through a blender to turn it into a thick puree and add salt to taste.
Take the pumpkin seeds and toss them in some olive oil and sprinkle with sea salt. Spread them on a baking tray and cook in the oven (180C) for fifteen minutes or so. Garnish the soup with them, or just snack on them with a gin and tonic...]]>
Anchoviestag:www2.dopiaza.org,2005:/nbo//2.32005-10-19T22:13:41Z2006-12-04T22:01:48Z Anchovies Originally uploaded by dopiaza.... Anchovies Originally uploaded by dopiaza. ]]>
Salt and Pepper Chicken with Stir-fried Vegetablestag:www2.dopiaza.org,2005:/nbo//2.42005-10-14T17:59:07Z2006-12-03T16:36:40Z Salt and Pepper Chicken with Stir-fried Vegetables Originally uploaded by dopiaza. Easy to make and very, very tasty - crispy fried chicken in a salt and pepper batter, together with a great way of using up whatever vegetable you... Salt and Pepper Chicken with Stir-fried Vegetables Originally uploaded by dopiaza.
Easy to make and very, very tasty - crispy fried chicken in a salt and pepper batter, together with a great way of using up whatever vegetable you happen to have lying about.
Here are the recipes:
]]>
2 Chicken Breasts, thinly sliced into strips Flour Cornflour Water 1 Onion, sliced 1 Red Pepper, sliced 3 Green Chillis, sliced Sea salt Black Pepper Oil for frying.
Make a batter with flour, cornflour and water. You need about two-thirds flour and one-third cornflour. Mix with water to the consistency of double cream. Stir in the chicken strips until they are evenly coated.
Heat oil in a wok or deep-fryer. The oil should be deep enough to completely cover the pieces of chicken when they are put in it. Once the oil is hot (test by dropping in some of the batter off a teaspoon - it should rise quickly to the surface sizzling gently), add the pieces of chicken a few at a time and fry until golden-brown. You will need to do this in several batches. As each batch is cooked, put to one side to drain.
Take a clean wok and heat a couple of tablespoons of oil in it. When hot, add the onions, pepper and chilli and stir fried for a couple of minutes until the onion starts to turn translucent. Add the fried chicken strips and stir thoroughly for a minute or two. Stir in a generous quantity of sea salt and ground black pepper. Serve immediately with rice and vegetables.
Stir Fried Vegetables
A mixture of vegetables. sliced and/or chopped (For example, bok choi, cabbage, onions, carrots, red pepper) 3 cloves garlic, finely chopped. 1 red chilli, finely chopped 1/2 pint chicken or vegetable stock 2 tbsp light soy sauce 2 tbsp rice wine 1 tablespoon cornflour. 1 tablespoon groundnut oil
Heat the oil in a wok. When hot, add the garlic and chilli and stir for about thirty seconds. Add the rest of the vegetables on by one, stirring thoroughly each time. Stir fry for a couple of minutes.
Mix the cornflour into a paste using a little of the stock. Add more stock and mix until the paste becomes liquid and then mix together with the remainder of the stock (doing it this way helps prevent it going lumpy). Pour the stock into the vegetables, together with the soy sauce and rice wine. Stir thoroughly and bring to the boil. Simmer for a minute or so until the sauce thickens.
Serve.]]>
Panfortetag:www2.dopiaza.org,2005:/nbo//2.52005-10-10T10:11:07Z2006-12-04T22:02:30Z Panforte Originally uploaded by dopiaza.... Panforte Originally uploaded by dopiaza. ]]>
Lamb Dopiazatag:www2.dopiaza.org,2005:/nbo//2.62005-10-02T22:58:10Z2006-12-03T11:48:13Z Lamb Dopiaza Originally uploaded by dopiaza. The theme this week in Friday Food Fiesta is "Curry", so it seemed appropriate to make Lamb Dopiaza. Dopiaza means something like "two onions" and is so called because it has two types... Lamb Dopiaza Originally uploaded by dopiaza. The theme this week in Friday Food Fiesta is "Curry", so it seemed appropriate to make Lamb Dopiaza. Dopiaza means something like "two onions" and is so called because it has two types of onions in. The sauce contains finely chopped onions in as a base, much like many other curries. At the end of cooking, you also add some finely sliced onions that have been slowly fried until they have developed a red-brown colour. Delicious.
Here we have Lamb Dopiaza, Sag Aloo and Spiced Basmati Rice. ]]>
Food Swap Parceltag:www2.dopiaza.org,2005:/nbo//2.72005-09-27T18:08:00Z2006-12-02T17:23:38Z FoodSwap: The Goodies Originally uploaded by dopiaza. I've just received my parcel from the first Flickr Food Swap, courtesy of coffeefloat in Indonesia. It's full of fabulous things - thank you very much! I'm looking forward to trying them...FoodSwap: The Goodies
Originally uploaded by dopiaza. I've just received my parcel from the first Flickr Food Swap, courtesy of coffeefloat in Indonesia. It's full of fabulous things - thank you very much! I'm looking forward to trying them all now!
We have:
Kerupuk Bawang - Inonesian crackers made from tapioca flour and garlic.
Bumbu Kalasan - a Javanese marinade
Bawang Goreng - fried shallots
Tong Tji - Jasmine Tea
Garuda Kedele Spicy - Spicy soya bean snack
coffeefloat also provided a very nice long letter containing an excellent description of what everything was, which was very helpful!]]>
Rendangtag:www2.dopiaza.org,2005:/nbo//2.82005-09-20T23:36:56Z2006-12-03T17:57:51Z Rendang Originally uploaded by dopiaza. This one is especially for Kathya. An Indonesian dish, beef long-cooked in coconut milk with spices, shown above, hot out of the pan and still steaming - hence the slight fuzziness.This one takes a... Rendang Originally uploaded by dopiaza. This one is especially for Kathya. An Indonesian dish, beef long-cooked in coconut milk with spices, shown above, hot out of the pan and still steaming - hence the slight fuzziness.
This one takes a long time to cook - you have to wait for the coconut milk to reduce. Sue was starting to get impatient, but she once she tasted it she agreed it was worth the wait.
Recipe based on one from "Indonesian Regional Food and Cookery" by Sri Owen.]]>
1 onion 3 cloves garlic 3/4 inch piece of root ginger, peeled 1/2 tsp turmeric 4 red chillis 1 tsp chopped galangal 1.2 litres coconut millk (that's 3 x 400ml tins) 1 bay leaf 1 stalk lemon grass 1 tsp salt
Peel and chop onion. chop garlic, ginger and chillis. Place in blender with 6 tbsp coconut milk and blend until smooth paste.
Chop beef into 3/4 inch cubes.
Pour remaining coconut milk into wok or large pan and add paste. Add remaining ingredient including beef - the coconut milk should comfortably cover the beef.
Bring to a gentle simmer and leave bubbling gently for 2 hours, stirring occasionally. The sauce should start to thicken and eventually separates into oil and a dryish paste that coats the beef. You'll need to stir much more often towards the end. Basically the beef starts off by boiling in the coconut milk and ends up frying in the coconut oil.
Once you've reached the oily stage, keep stirring and frying for another fifteen minutes or so. The beef should be quite dark by now.
Serve hot, with plain rice.]]>
Burgertag:www2.dopiaza.org,2005:/nbo//2.92005-09-16T13:29:22Z2006-12-03T18:10:44Z Burger Originally uploaded by dopiaza. The burger is a much under-rated foodstuff. When it is mentioned, people's thoughts turn immediately to those corporate giants, the fast-food chains churning out countless thousands of burgers every hour of every day. But... Burger Originally uploaded by dopiaza.
The burger is a much under-rated foodstuff. When it is mentioned, people's thoughts turn immediately to those corporate giants, the fast-food chains churning out countless thousands of burgers every hour of every day. But it doesn't have to be like that—a well-made burger is a fabulous thing.
So, here's how to make a great burger:]]>
1/2 onion, very finely chopped 1 clove garlic, crushed 1 tbsp chopped parsley 1 tbsp Worcester Sauce 1/2 tsp Dijon Mustard 1 egg yolk Salt and Pepper
Put in bowl and mix thoroughly. Put to one side somewhere cool for an hour or so to allow the flavours to mingle.
Shape into two large or four small burgers. Cook, via your preferred burger cooking method. I heat a little olive oil in a pan, and fry slowly for a good long while, which enourages the build up of delicious caramelised crispy bits on the base of the burger.
Take a bread roll, preferably not one of those white pappy sesame-topped burger buns from the supermarket, but something that at least vaguely resembles real bread. The burger pictured is on an organic pain rustique from Tesco. Split the roll in two, and toast lightly. Place the burger on one half.
Take some cheese. A good mature cheddar is ideal here. Lancashire would work well too. Cut a couple of chunky slices and lay them across the burger. Return to the grill until the cheese starts to melt.
Top with items of your choice. The burger pictured has thinly sliced red onion, red pepper, tomatoes and Duchy Originals Tomato Chutney.
Serve with salad, or if you're feeling really gluttonous, chips (that's "fries" to all you folk on the other side of the Atlantic). ]]>
Chicken and Ham Pietag:www2.dopiaza.org,2005:/nbo//2.102005-09-10T13:57:49Z2006-12-02T17:23:38Z Chicken and Ham Pie Originally uploaded by dopiaza. An old photo. Chicken and Ham Pie, based on a Gary Rhodes recipe.... Chicken and Ham Pie Originally uploaded by dopiaza. An old photo. Chicken and Ham Pie, based on a Gary Rhodes recipe. ]]>
Food Swaptag:www2.dopiaza.org,2005:/nbo//2.112005-09-06T20:15:00Z2006-12-02T17:23:38ZThe first Flickr Food Swap has now kicked off. Each participant is randomly allocated another member somewhere in the world, and they have to send a food parcel to them. I've been allocated my partner, in some distant corner of...
Flickr Food Swap has now kicked off. Each participant is randomly allocated another member somewhere in the world, and they have to send a food parcel to them. I've been allocated my partner, in some distant corner of the globe. All I need to do now is come up with a set of quintessentially English things to send. I'll have to mooch around Waitrose and see what I come up with...]]>
Chocolate Bread and Butter Puddingtag:www2.dopiaza.org,2005:/nbo//2.122005-09-05T20:12:00Z2006-12-02T17:23:38Z Chocolate Bread and Butter Pudding Originally uploaded by dopiaza. Another take on Bread and Butter Pudding - following on from the Banana Bread and Butter Pudding. 3 or 4 pain au chocolat sliced Nutella (Chocolate hazelnut spread) 1/2 pint...Chocolate Bread and Butter Pudding
Originally uploaded by dopiaza. Another take on Bread and Butter Pudding - following on from the Banana Bread and Butter Pudding.
3 or 4 pain au chocolat sliced
Nutella (Chocolate hazelnut spread)
1/2 pint milk
1 egg
3/4 oz caster sugar [* See Note]
[*Note: I added the sugar when I made this, but the resulting pudding was quite sweet thanks to the Nutella. You could probably miss this extra sugar out]
Thickly spread the Nutella on both sides of each slice of pain au chocolat, and place them into a buttered baking dish (1 pint capacity). Sprinkle with the sugar (if using).
Beat the eggs and milk together.
Pout the milk and egg mixture into the dish. Put to one side for about half an hour to allow the pain au chocolat to soak up some of the liquid.
Bake in the oven (160C) for about 45 minutes. The top should be crispy and slightly golden - if it isn't, leave it a little bit longer. Don't overdo it though.
Serve, in generous portions. You don't really need anything with this, but you could pour over a little cream if you really wanted.]]>
Rice Krispie Marshmallow Squares were one of the very first things I learned to cook when I was a kid and they always bring back fond memories.
Here's how you make them.]]>
FoodSwap: The Goodies
Originally uploaded by dopiaza. I've just received my parcel from the first Flickr Food Swap, courtesy of coffeefloat in Indonesia. It's full of fabulous things - thank you very much! I'm looking forward to trying them all now!
We have:
Kerupuk Bawang - Inonesian crackers made from tapioca flour and garlic.
Bumbu Kalasan - a Javanese marinade
Bawang Goreng - fried shallots
Tong Tji - Jasmine Tea
Garuda Kedele Spicy - Spicy soya bean snack
coffeefloat also provided a very nice long letter containing an excellent description of what everything was, which was very helpful!]]>
Chocolate Bread and Butter Pudding
Originally uploaded by dopiaza. Another take on Bread and Butter Pudding - following on from the Banana Bread and Butter Pudding.
3 or 4 pain au chocolat sliced
Nutella (Chocolate hazelnut spread)
1/2 pint milk
1 egg
3/4 oz caster sugar [* See Note]
[*Note: I added the sugar when I made this, but the resulting pudding was quite sweet thanks to the Nutella. You could probably miss this extra sugar out]
Thickly spread the Nutella on both sides of each slice of pain au chocolat, and place them into a buttered baking dish (1 pint capacity). Sprinkle with the sugar (if using).
Beat the eggs and milk together.
Pout the milk and egg mixture into the dish. Put to one side for about half an hour to allow the pain au chocolat to soak up some of the liquid.
Bake in the oven (160C) for about 45 minutes. The top should be crispy and slightly golden - if it isn't, leave it a little bit longer. Don't overdo it though.
Serve, in generous portions. You don't really need anything with this, but you could pour over a little cream if you really wanted.]]>