Congee With Poached Chicken Slivers 雞絲粥. We were both feeling somewhat indisposed for the last few days, with our appetite greatly affected I can only think of one dish that would make us feeling human again and it worked!
Back home chicken congee would always be served whenever we were under the weather and it is a tradition that I still follow today. It is delicious and comforting, more over it makes our very chilly evening a little more bearable. Though you mustn't wait until you are sick to enjoy this tasty treat! P.S I will be posting my MM post tomorrow, be sure to visit again to check it out! Serves 4 to 6 as a one dish meal you'll need; 1 free range chicken 2 spring onions a small knob of ginger, sliced enough water to cover the chicken dash of Chinese cooking wine, optional salt and pepper to taste 2 cups of jasmine rice, washed and drained well soy to serve sesame oil to serve for the garnish; 3 spring onions, chopped 5 cm knob of ginger, julienne.
Poppy Seed Cake with Vanilla Buttercream Icing Recipe : Rachel Allen Recipes. 100% Raw Foodist – Day 13. To be honest, today was mostly (but not all!) Heston Blumenthal's cauliflower cheese recipe. In a small pan over a medium heat, combine the sugar and the vinegar and bring to the boil.
Remove the pan from the heat and pour the liquid over one-third of the cauliflower florets. Place in the fridge for at least 30 minutes. Meanwhile, add enough oil to a pan to fill three-quarters full and place over medium-high heat. Once the oil reaches 180ºC, add half the remaining florets and fry for approximately 3 minutes, or until golden brown. Blanch the remaining cauliflower florets in boiling salted water until soft. Preheat the grill to high. Mix the grated cheese with the cornflour and add to the pan. Mix the pickled, fried and part-cooked cauliflower florets together in a bowl and toss with the cheese sauce and a few drops of truffle oil. Place the ramekins under the grill or use a blowtorch to gratinate the top. Limes & Lycopene - The Blog of Kathryn Elliott.
Posted by kathryn in Blogging I haven’t been around much online recently.
For much of this year I’ve had some health problems. I’ve been experiencing daily bouts of dizziness, vertigo, nausea and fatigue. It’s taken a long time to work out what’s going on, but now I do have a diagnosis and, most importantly, a plan. It’s nothing super serious, or life threatening, but it is something which is going to take time and effort to fully recover from. Black Sesame Brownies. Obsession: Black sesame.
Confession #1: Not a big fan of chocolate (except dark bitter ones). Confession #2: Craves comfort food on cooler days. Please come back soon summer. Confession #3: Get emotional when watching home renovation T.V shows as if I'm the owners of the house. Peanut Butter and Chocolate Pudding Recipe. Ingredients Peanut butter pudding: 1/2 cup sugar 5 teaspoons cornstarch 1/8 teaspoon salt 1 3/4 cups whole milk 1/2 cup heavy whipping cream 1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt) Chocolate pudding: 6 tablespoons sugar 2 tablespoons cornstarch 2 tablespoons natural unsweetened cocoa powder Pinch of salt 1 1/2 cups whole milk 1/2 cup heavy whipping cream 4 ounces imported milk chocolate, chopped 1 teaspoon vanilla extract Directions For Peanut butter pudding: Whisk first 3 ingredients in large saucepan to blend.Gradually whisk in milk, then cream.
Whisk over medium heat until mixture comes to boil. Makes 6. Information Category Puddings/Mousse, Desserts Are you an avid home cook, too? Dog Hill Kitchen: Avocado Pudding with Spicy Cashews. A stop by the great blog Balance this morning made me realize I've hesitated for far too long in making a sweet avocado dish.
The author Chou has a superfood challenge posted and the task is to use avocado (the superfood) in a dessert. Coconut Flour Recipes for Bread, Cookies, Pancakes, Muffins & Cakes. Barambah Recipes. Minty Peach & Cardamom Goat Cheese Tart. I am a tart kind of a girl.
I really enjoy the whole concept of tarts. Crust, filling and topping it’s like having the best of everything in one dessert. Especially in the summertime, when there are so many types of fruit just begging to be used, there is often nothing easier than whizzing up a tart crust, making a filling and simply topping it all of with the sweetest of fruits. Having said that, I have to admit that not every tart crust is edible and not every filling makes me jump with delight. How often have I had a tart where the filling was incredibly divine but the crust was either, too soggy, too greasy, too chewy, or if my luck was really running out, all three. A while back I started experimenting with several types of flavors, ingredients and ideas.
A Naturally Sweetened Blood Orange and Almond Cake - A Little Bit of Spain in Iowa.