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 2 bird chillies, sliced Removed chicken from the pot and leave to cool. 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!) A big waste of time. To make a long story short, I started to research affiliate marketing and ways in which to improve my website, but after hours and hours of pouring through information on a certain website, I realized that I was wasting my time. It had potential, but at the end I realized that it wasn’t at all what I was trying to learn. It was something completely different and I wasted time and money (thankfully I can get my money back, YAY!). I mean, it wasn’t a bad system that gave me incorrect information, it just wasn’t what I was looking for.
Oh well… I did learn some new things, but not things that will help me out. I was so driven and focused on the new information that I completely lost track of time. Late breakfast, here I come… What’s for breakfast? Green Juice Recipe 2 carrots1 gala apple3/4 green bell pepper (left over!) Put all ingredients in a blender and blend until smooth. Lucy’s Favorite Salad There you go! Brownie Base. 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.
At first I was determined to carry on working, but I’ve come to realise that stubborness is not always helpful. Soldiering on is not working for me and it’s also not fair to my clients and readers. I’m not sure when I’ll be back here. Best wishes for 2014. Kathryn 10 comments17 December, 2013 Posted by kathryn in Grains, Labels & advertising, Breakfast, Vegetables and Salads I’ve spotted some cracking stuff on the internet recently. Cooking with seaweed: First up these a-Mazing looking seaweed recipes from Ottolenghi. What have you spotted recently? 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. Conclusion: Black sesame brownie seems like a pretty swell idea.
Not convinced? Here is why I like black sesame... - Keeps my hair black and shiny (although I may be too young to be graying) - Are full of healthy goodness - calcium and magnesium amongst others. - Will likely to never go out of fashion (little black dress, black cats, black Fridays) - Tastes good...have you tried black sesame ice-cream? And...how about black sesame paste? You can get these thick puree of roasted black sesame seed in a jar from good Asian/Japanese stores (I bought mine on my last trip to Japan - it seems smoother).
Check out the comparisons...are you a crunchy or smooth type of person? Black Sesame Brownies Makes a square tin (or loaf tin) 1. 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. Makes 6. Information Category Puddings/Mousse, Desserts Are you an avid home cook, too?
Latest. 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. Luckily I had a perfectly ripe one waiting in my fridge and so today was the day. I decided to make a pudding with lime because it's a familiar flavor often found in dishes with avocado. I also felt like using honey to sweeten, because I'm randomly on a unrefined/natural sweetener kick this week and I have this really good local raw honey.
To thin the pudding I used my most recent nut milk creation. It's a third each soaked cashews, pecans and almonds and MAN is it good!! As much as I liked the pudding, I was extremely doubtful that either of my two taste testers, my husband and son, would go for this. Avocado Pudding with Spicy Cashews Makes 2 small servings -Blend the avocado, milk, honey, lime juice, zest and salt together.
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. Then there were times were, in my opinion, the crust was quite palatable, but the filling had a lot left to desire. A while back I started experimenting with several types of flavors, ingredients and ideas. Normally I have my big brainstorms at night. Then I tackled the filling. The fruit of choice was the easiest.
A Naturally Sweetened Blood Orange and Almond Cake - A Little Bit of Spain in Iowa.