Category: RECIPE

Lemon & Lime Sorbet

Lemon & Lime, photo by JMorton

Lemon & Lime Sorbet

This recipe is perfect for the Christmas holidays when we are served with richly delicious food.  We need to clean our palate for the next course and this refreshing sorbet is just the business.

Below is a recipe which can be made a few days before Christmas.

Ingredients

  • 2 tbsp lemon rind, grated finely
  • 1 tbsp lime rind, grated finely
  • 1 cup caster (fine) sugar
  • 2½ cup water
  • ½ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • 1 egg white (from a large egg) :); Please read the method of preparation before assembling. 

 

Method of Preparation:

 To make the lemon and lime to be juicier, play with them with your palms, Roll them, tap them, flick them, etc.  Then wash them thorough to remove any sign of wax.  Grate the rinds to use as required and cut in half and juice.

  • Heat a medium size saucepan over high temperature.
  • Add the lemon and lime rinds with the sugar and water.
  • Stir until the sugar is dissolved.
  • Bring to a boil and then lower down the heat and simmer for five minutes with stirring.
  • Pour this mixture into a heat-proof container and leave to cool down to a room temperature.
  • Stir in the lemon juice as well as the lime juice.
  • Pour the sorbet mixture into a tin loaf pan, cover tightly with aluminium foil or cling film and leave in the freezer for at least 3 hours or preferably overnight.
  • Cut up the set sorbet into pieces and put them in a food processor with the egg white.  Blend until  smooth.
  • Pour back into the loaf pan and freeze until set.
  • Serve as needed.

 

 

Lemon Chicken Recipe

Lemon Chicken, Photo by JMorton

Lemon Chicken Recipe

This recipe is perfect for not too formal dinner party or just a treat for the family.

Ingredients

Method of Preparation:

  • Preheat the oven to 180º centigrade.
  • Heat the olive oil in a saucepan over medium-low heat.
  • Saute the garlic for just 1 minute, ensure not to burn the garlic to prevent a bitter taste.
  • Turn down the heat to low and then add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp of salt. Stir well then  pour into a large ceramic oven-proof
  • Wash the chicken and drain and dry with kitchen paper towels.
  • Put the chicken pieces into the ceramic dish and spoon into them the oil and lemon mixture.
  • Sprinkle with salt and a liberal amount of freshly ground black pepper.
  • Cover the ceramic dish with an aluminium foil and bake for 40 minutes, Then remove the cover, baste the chicken pieces with the juices and return into the oven and cook for a further half an hour or until the chicken is done.
  • Remove from the oven and let the chicken rest for at least 10 minutes.  Just perfect timing to prepare all the trimmings and setting the table.
  • Enjoy!

Roasted Sweet Apples Recipe

Bowl of apples from our garden
Photo by JMorton

Roasted Sweet Apples Recipe

This recipe is ideal served with roast pork and roast turkey.  Perfect for Thanksgiving and Christmas celebration.

You can cook the apples separately with the roast pork or turkey but it would be better and tastier cooked around the meat of preference.  They would then soak up juices as the apples cook.

Ingredients:

  • 6 sweet apples
  • 50 g butter
  • salt & pepper
  • 1 lemon, juiced
  • 1 tsp ground cinnamon

Method of Preparation:

  • Peel the apples, leaving them whole.  Remove the cores, easier using an apple corer.
  • Drizzle the lemon juice all over the apples, to prevent them browning even before they start cooking. 🙂
  • Insert a pat of butter into the middle of the apples, sprinkle with salt, cinnamon and a generous amount of freshly ground black pepper.
  • Put them around the roast 20 minutes before the meat is cooked.
  • Or put them on a baking sheet and cook separately on a preheated oven at 190ºC for 25 minutes.
  • Serve around the baked apples with the roasts.
  • Enjoy!

 

Mongolian Noodles Recipe

Mongolian Noodles, by Bless Mercado

Another noodle recipe to try at a Mongolian restaurant near you or better yet at home. 🙂

Mongolian Noodles Recipe

Ingredients

  • 300 g udon noodles, 
  • ¹⁄3 cup water
  • 1 inch fresh ginger, peeled and grated finely
  • 5 cloves garlic, peeled and chopped finely 
  • 1 large onion, sliced finely
  • 2 chicken breasts, sliced thinly
  • 100 g bean sprouts
  • 1cup soy sauce
  • 1tsp chili paste
  • 1 bar firm silken tofu, cut into cubes
  • 2 bok choy, sliced, 

 

Method of Preparation:

  • First of, bring a large pan of salty water in to a boil.
  • Add the udon noodles and cook until just tender (Follow the packet’s instruction)
  • When cooked, drain the noodles and then set aside.
  • Heat a large wok over a medium to high heat.
  • Add the onion, garlic and ginger. Mix until fragrant.
  • Stir in the chicken breasts and cook until golden brown.
  • Add the bean sprouts and bok choy, stir.
  • Pour in 1/3 cup water.
  • Cook, stirring, for 2 minutes.
  • Add the soy sauce, and chili paste. Continue stirring.
  • Add the tofu cook for 2 minutes.
  • Finally add the udon noodles and stir for a minutes.
  • Add chopped flat parsley if you want.
  • Serve immediately.

Deep-Fried Spare Ribs Recipe

Deep-Fried Spare Ribs Recipe

This is truly delicious, a real treat to those who like a bit of meat, just like me.  The ribs are crunchy and spicy, perfect as a buffet dish for a party this Christmas.

Ingredients

  • 700 g pork spare ribs
  • 1 tbsp mild curry powder
  • Salt & freshly ground black pepper to taste
  • 1 tbsp rice wine or substituted with the same amount of dry sherry
  • 2 egg, beaten
  • 3 tbsp plain flour
  • vegetable oil for deep frying

Method of Preparation:

  • Chop each spare rib into  3-4 small pieces
  • Using a large bowl mix together the curry powder, rice wine, salt and black and pepper.
  • Mix in all the spare rib and thoroughly cover all the pieces.
  • In a separate bowl, make a batter by mixing in the beaten eggs with the flour.
  • Heat a wok or a large frying.
  • Add the oil.
  • Take a  few ribs and coat with the egg batter and then carefully drop into the hot oil. Cook for 4-5 minutes or until golden all over.
  • Remove from oil with a slotted spoon and drain over kitchen paper towels.
  • Repeat with the rest of the spare ribs.
  • Serve immediately with some salad.

Crispy Seaweed Recipe

 

Crispy Seaweed

Peter and I love crispy seaweeds.  We always order it as one of our starters when we dine out in Chinese restaurants.

There is something about its crispy texture that is rather pleasing to the tastebuds.

Of course we are well aware that this seaweed is not really seaweed as we know it.  It did not come from the sea. 🙂  In fact it is made from finely shredded spring green cabbage.

Peter asked me why is it then called a seaweed?!!! To hazard guest, I think because it does look like a seaweed when it is being prepared and cooked. Its corrugated crispy texture is like seaweed.

Anyway, as I have said, it is quite delicious and here a recipe for it.

Crispy Seaweed Recipe

 

Ingredients

  • 250 g Spring green cabbage (Kale is a good substitute)
  • 1½ tsp caster sugar
  • ½ tsp salt
  • ½ tsp shrimp powder (optional)
  • Oil for deep frying

Method of Preparation:

  • Prepare the spring green by washing it completely and ridding it of grits and little insects, you never know!  🙂 .  Trim off the tough stalks that run through each leaf.  Drain the leaves thoroughly with kitchen paper towels.
  • Using a good chopping board and an equally good and sharp knife, sliced the leaves into thin ribbons.
  • Spread them in a flat surface for 10-15 minutes to allow them to completely dry.
  • Heat the oil in a wok or a deep-fat fryer.
  • To cook the finely shredded cabbage evenly, they must be done in batches.  Carefully lower a bit of the spring green shreds into the hot oil.  When they have been cook they would crinkle and float.  Remove them with a slotted ladle and put them over kitchen paper towels to soak up excess oil.  Do the same thing with the rest of the batch.
  • For the topping, mix the the sugar and salt with the shrimp powder and sprinkle over the cabbage.
  • Serve immediately as a starter.

Bisquick Recipe

Flour

My good friend, Bess Mercado, cooked Red Lobster Cheddar Bay biscuits which has bisquick as the main ingredient.

By all account this Red Lobster Cheddar bay biscuit is rather delicious.  It is therefore worth finding out how it is cooked especially as I have never heard of a bakery selling them in London.

I am not familiar with bisquick to be honest. But I want to know what is it.

Thank goodness, I found and easy recipe for it which as follows.

Bisquick Recipe

 

Ingredients

  • 3 cups plain flour (all purpose flour)
  • 1 tbsp baking powder
  • 1 tsp salt
  • ¹/3 cup butter or margarine

Method of Preparation:

  • To correctly mix the baking powder and salt with the flour, they must be sift three times into a mixing bowl.
  • Cut the butter or margarine into small cubes and rub them in to the sifted flour until they resemble bread crumbs.
  • Now it is ready to go; it can be cooked immediately or keep in the fridge for a few weeks until needed.

 

Fried Prawns (Shrimps)

Prawns

Prawns, photo by Arnold Gamboa

Fried Prawns (Shrimps)

Prawns and shrimps are my favourite seafood.  The simpler they are cook the better.

Below is that kind of recipe, easy to follow and can be done in the least possible time.

 

Ingredients

  • 12 large prawns
  • 1/2 cup water
  • salt, according to taste
  • vegetable oil

Method of Preparation:

  • Wash the prawns in warm salty water.
  • Put them whole in a large lidded pan with the water and a little bit of salt.
  • Cover the pan and cook until the water has evaporated.
  • Add a couple of tablespoon of cooking oil into the pan. Stir fry the shrimps until covered with the hot oil.
  • Serve hot with some sliced tomatoes and shallots.
  • Enjoy

 

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