Recipe sharing?
Chicken Oriental
Ingredients
3 whole chicken breasts
1/4cup salad oil
2 cups diagonally sliced celery
1 green pepper sliced
5 green onions, sliced
1 package (10oz) chinese peas thawed
1 cup sliced bamboo shoots (oops.. I have no idea if you could get these from chinese stores)
1/4 pound fresh mushrooms, sliced
2 cups chicken broth
2 tablespoons soy sauce
1 teaspoon monosodium glutamate
1 tespoon sugar
1 tablespoon salt
dash of pepper
2 tablespoons cornstarch
1/4 cup water
Remove bones fro chicken breasts, slice meat in short narrow strips. Saute the chicken in salad oil until meat is lightly browned.
Add to the pan the sliced celery, green pepper, green onions, Chinese peas, bamboo shoots, fresh mushrooms and water chestnuts. Stir and fry a few minutes until vegetables are wilted. Mix together chicken broth, soy sauce, monosodium glutamate, sugar, salt, and pepper. Pour this mixture over the chicken and vegetables; cover and steam for about 5 minutes. Dissolve cornstarch in water; add to the broth and stir until liquid is thickened. Serve immediately over hot rice or noodles.Makes 6 servings.
Ingredients
3 whole chicken breasts
1/4cup salad oil
2 cups diagonally sliced celery
1 green pepper sliced
5 green onions, sliced
1 package (10oz) chinese peas thawed
1 cup sliced bamboo shoots (oops.. I have no idea if you could get these from chinese stores)
1/4 pound fresh mushrooms, sliced
2 cups chicken broth
2 tablespoons soy sauce
1 teaspoon monosodium glutamate
1 tespoon sugar
1 tablespoon salt
dash of pepper
2 tablespoons cornstarch
1/4 cup water
Remove bones fro chicken breasts, slice meat in short narrow strips. Saute the chicken in salad oil until meat is lightly browned.
Add to the pan the sliced celery, green pepper, green onions, Chinese peas, bamboo shoots, fresh mushrooms and water chestnuts. Stir and fry a few minutes until vegetables are wilted. Mix together chicken broth, soy sauce, monosodium glutamate, sugar, salt, and pepper. Pour this mixture over the chicken and vegetables; cover and steam for about 5 minutes. Dissolve cornstarch in water; add to the broth and stir until liquid is thickened. Serve immediately over hot rice or noodles.Makes 6 servings.
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Hank W.
- The Motorhead
- Posts: 29973
- Joined: Sat Jul 06, 2002 10:00 pm
- Location: Mushroom Mountain
- Contact:
You can get bamboo shoots & stuff from your local KK-kauppa and S-market. There is usually 2-3 different places to look from. Usually they have tex-mex + exotic stuff separated by vendor, theres "blue dragon" in S-market and "Santa Maria" in K-chain. Or then they might be hidden with the rest of the stuff - I can find bamboo shoots and bean sprouts in my local where the pineapple and peaches are next to Heinz beans. Depending on the market they usually have curry pastes (rajah brand) & stuff right next to each others in Prisma (& s-market too) ...so you sort of need to be alert. Now coconut milk is prohibitively expensive so that and a few other things you can best get from the funky stores on Hämeentie. Or there is also one smack centre in Forum right across O'Malleys the Thai store that has them stock cubes and good pepper paste as well.
Last edited by Hank W. on Tue May 13, 2003 3:22 pm, edited 1 time in total.
Cheers, Hank W.
sitting here like a lemon looking for a gin.
sitting here like a lemon looking for a gin.
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gavin
So: After driving 50Km to meet some Russian clients, just as I arrived at the place, they called to say they couldn't make it today. Ho-hum have to be philosophical with the Ruskies, so off it toddled back to the office.
Nice to get out for a bit anyway.
Getting to the recipie bit: Sitting here, contemplating why I torture myself by dong business with Russians with a nice cup of tea, and half a packet of Jyväshyvä mustikka 'Marjamestarin täytekeksit' and wondering if they were as addictive as LU Domino. (the box is now empty - draw your own conclusions)
I realised, over my Russian and biccie contemplations, that although I love to cook, and can cook lots of different stuff, I have never really delved into the biscuit baking world much.
That was a very long winded way of asking if anyone has any 'special' biscuit recipies (and not those ones from Amsterdam, either
Cheers
Gavin
Nice to get out for a bit anyway.
Getting to the recipie bit: Sitting here, contemplating why I torture myself by dong business with Russians with a nice cup of tea, and half a packet of Jyväshyvä mustikka 'Marjamestarin täytekeksit' and wondering if they were as addictive as LU Domino. (the box is now empty - draw your own conclusions)
I realised, over my Russian and biccie contemplations, that although I love to cook, and can cook lots of different stuff, I have never really delved into the biscuit baking world much.
That was a very long winded way of asking if anyone has any 'special' biscuit recipies (and not those ones from Amsterdam, either
Cheers
Gavin
nibble on my macaroons
Here is a really simple recipe and it makes some lovely macaroons, great for dipping in your brew...gavin wrote:That was a very long winded way of asking if anyone has any 'special' biscuit recipies (and not those ones from Amsterdam, either
Cheers
Gavin
4 egg yolks
1 cup of sugar (250ml)
2 cups of ground almonds (500ml)
Some almond halfs (enough for 1 per biscuit)
Whack the oven on to 180C. Now get get a bowl, beat the egg yolks until your wrist hurts, add sugar and then beat again until it all looks lemon coloured, then add the ground almonds and mix it all up, don't be afraid to get physical, show 'em who is boss!
Chill for one hour (the mixture, not you) in the fridge. Then take small dollops of mixture and shape into little balls, use a teaspoon or something that comes to hand, adding an almond half on top.
Then place them on a well greasy tray about 1" apart. Bake for about 10mins and all puffy and light brown.
Take out of oven and leave to cool and then scoff away, easy peasy lemon squeeeezy
There is a funky addition to this recipe, melt a large bar of chocolate and then when the macaroons are cool, dip half in and then leave to go solid, reeeet tasty, BURP
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Hank W.
- The Motorhead
- Posts: 29973
- Joined: Sat Jul 06, 2002 10:00 pm
- Location: Mushroom Mountain
- Contact:
OK, problem with me is I don't do recipes. I just do. How much... heck, beats me. One saucepan worth...
Krio chicken or fish
put oil in pan, add piri-piri (any chili will do)
fry chicken/fish on pan until done
add chopped onions, fry until nice
add okra & other veggies to liking
add 1-2 dollops of peanut butter
if you experimented with piri-piri too much coconut milk is the key, otherwise add water. Let simmer for a while.
Lazy curry chicken:
Fry bits of chicken.
Mix a few spoonfuls of curry paste to some fresh no-flavor yoghurt.
Place chopped onions on the bottom of the pot
place chicken bits on top
add veggies to liking
cover with curryyoughurt
cook in oven 250 for a good half hour with foil on top.
Looks nasty but tastes delicious.
Krio chicken or fish
put oil in pan, add piri-piri (any chili will do)
fry chicken/fish on pan until done
add chopped onions, fry until nice
add okra & other veggies to liking
add 1-2 dollops of peanut butter
if you experimented with piri-piri too much coconut milk is the key, otherwise add water. Let simmer for a while.
Lazy curry chicken:
Fry bits of chicken.
Mix a few spoonfuls of curry paste to some fresh no-flavor yoghurt.
Place chopped onions on the bottom of the pot
place chicken bits on top
add veggies to liking
cover with curryyoughurt
cook in oven 250 for a good half hour with foil on top.
Looks nasty but tastes delicious.
Cheers, Hank W.
sitting here like a lemon looking for a gin.
sitting here like a lemon looking for a gin.
ever tried http://www.cooking.com?
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BAT
Krazy Kanuck Peanut Butter Cookies
KRAZY KANUCK PEANUT BUTTER COOKIES
Preheat oven to 175 degrees C
125 ml butter or margarine
125 ml peanut butter
125 ml white granular sugar
125 ml brown sugar
1 egg
275 ml all purpose flour
5 ml baking soda
pinch of salt
In a big bowl, cream together butter/margarine, peanut butter, and sugars. Add egg and mix thoroughly. In a separate bowl, mix flour, baking soda and salt. Add dry ingredients to wet and mix. Might have to get rid of the spoon and get your hands in there. If the batter is too mushy, add more flour. If it is too dry, your are screwed! Oops, well, could try adding more butter/margarine and/or peanut butter.
Take a teaspoon of batter into your hands and roll batter into a ball. It should not crack or stick to your hands. Place balls on the baking sheet (ungreased! - already mega calories!) I usually put three across the width, but you might be able to manage four if they are small. The cookies should not spread that much. Back to the balls - gently press a fork on top of each ball to flatten slightly and make a nice pattern.
Bake in over for approximately 10 minutes. Keep an eye and when they are a golden colour take them out. Some people love reallly dark peanut butter cookies, so can experiment a little with the baking time.
Best eaten right away (once cooled slightly). Store in an airtight container to prevent drying. For a variation you can add raisins or chocolate chunks to the recipe for especially yummy cookies.
Enjoy!
Preheat oven to 175 degrees C
125 ml butter or margarine
125 ml peanut butter
125 ml white granular sugar
125 ml brown sugar
1 egg
275 ml all purpose flour
5 ml baking soda
pinch of salt
In a big bowl, cream together butter/margarine, peanut butter, and sugars. Add egg and mix thoroughly. In a separate bowl, mix flour, baking soda and salt. Add dry ingredients to wet and mix. Might have to get rid of the spoon and get your hands in there. If the batter is too mushy, add more flour. If it is too dry, your are screwed! Oops, well, could try adding more butter/margarine and/or peanut butter.
Take a teaspoon of batter into your hands and roll batter into a ball. It should not crack or stick to your hands. Place balls on the baking sheet (ungreased! - already mega calories!) I usually put three across the width, but you might be able to manage four if they are small. The cookies should not spread that much. Back to the balls - gently press a fork on top of each ball to flatten slightly and make a nice pattern.
Bake in over for approximately 10 minutes. Keep an eye and when they are a golden colour take them out. Some people love reallly dark peanut butter cookies, so can experiment a little with the baking time.
Best eaten right away (once cooled slightly). Store in an airtight container to prevent drying. For a variation you can add raisins or chocolate chunks to the recipe for especially yummy cookies.
Enjoy!
Always make my bread by hand. It is all in the preparation, the oven bit is simple (stick it in and wait for it to cook).
I think I use about 1kg of flour, a couple of 10g packets of instant yeast (can get fresh yeast in finland but not tried it myself). Sugar (30g), about a pint of warm water and some salt.
Clean your surface down, put the flour on it, make a well in the middle, put in some of the water, the yeast sugar and salt and mix up with a fork. Then start mixing in the flour when it wont take any more add some water, keep adding water until all the flour is in the dough. Then keep kneading for five minutes.
Stick it somewhere warm to rise for about half an hour, then bash it down (get all the air out), and shape it or put it in the tin you are going to cook it in. Leave another 20-30 mins and then stick it in the oven at around 180C for 25-30mins. When it is done it sounds hollow when you tap it on the bottom.
Best type of flour is strong (bread) flour, but I have made it with normal flour. You can then experiment by mixing types of flour (rye, brown, wholemeal) or adding extras like goats cheese or tomatoes etc.
This is making me hungry might bake some bread later in the week
Hope it helps
Tony
I think I use about 1kg of flour, a couple of 10g packets of instant yeast (can get fresh yeast in finland but not tried it myself). Sugar (30g), about a pint of warm water and some salt.
Clean your surface down, put the flour on it, make a well in the middle, put in some of the water, the yeast sugar and salt and mix up with a fork. Then start mixing in the flour when it wont take any more add some water, keep adding water until all the flour is in the dough. Then keep kneading for five minutes.
Stick it somewhere warm to rise for about half an hour, then bash it down (get all the air out), and shape it or put it in the tin you are going to cook it in. Leave another 20-30 mins and then stick it in the oven at around 180C for 25-30mins. When it is done it sounds hollow when you tap it on the bottom.
Best type of flour is strong (bread) flour, but I have made it with normal flour. You can then experiment by mixing types of flour (rye, brown, wholemeal) or adding extras like goats cheese or tomatoes etc.
This is making me hungry might bake some bread later in the week
Hope it helps
Tony
and where would we be without http://www.deliasmith.co.uk
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gavin
aw !"#¤%!
Thats my diet out the window...
Now I'll have to get on a biscuit and bread making frenzy. I was making bread quite often when I was living in Russia, using that instant yeast, and it came out okay, but nothing special.
Apart from the obvious, what's the key to getting a good flavour to your bread? I mean you can buy nice crusty on the outside, soft and slightly dohy on the inside white bread in Finland, but it just has no flavour...
I'm definately going to have a crack at that later this week though.
Cheers everyone
Gavin
Thats my diet out the window...
Now I'll have to get on a biscuit and bread making frenzy. I was making bread quite often when I was living in Russia, using that instant yeast, and it came out okay, but nothing special.
Apart from the obvious, what's the key to getting a good flavour to your bread? I mean you can buy nice crusty on the outside, soft and slightly dohy on the inside white bread in Finland, but it just has no flavour...
I'm definately going to have a crack at that later this week though.
Cheers everyone
Gavin