Cooking with Peachy

Archive for April, 2009

Difficulty:

Preparation time: 4h 20′

SERVINGS: 6

INGREDIENTS:

• PANNA / BUTTERMILK CREAM – 500ml
• ICING SUGAR / SUGAR POWDER - 100gr
• AGAR-AGAR – 1 stick
• WHITE SUGAR - 2 tbsp.
• VANILLA EXTRACT – 1 tsp.

DIRECTIONS:

Heat a medium sized non-stick pan and add 2 tbsp. of white sugar, once melt and nicely golden brown remove from heat and pour into the layer where you will form you sweet. Heat the panna or buttermilk cream avoiding to reach boiling, add icing sugar or sugar powder vanilla extract and agar-agar that it’s been previously soaked in cold water for 10min drained well and squeezed. Stir continuously until the agar-agar is melt and then pour thru a strainer into the form with the caramel. Put into the refrigerator for 4 hours.

Difficulty:

Preparation time: 40′

SERVINGS: 6

INGREDIENTS:

• THINLY SLICED BEEF – 800gr.
• SLICED CARROTS – 100gr.
• SLICED ZUCCHINI – 120gr.
• CHINESE CABBAGE – 100gr.
• THAI GINGER – 25gr.
• SLICED GARLIC – 4 cloves
• SOY SAUCE – 2 tbsp.
• GROUND PEPPER – ¼ tsp.
• BROWN SUGAR – 1 tsp.
• EXTRA VIRGIN OLIVE OIL - 3 tbsp.

DIRECTIONS:

Heat a non-stick frying pan or wok. Add the extra virgin olive oil and saute sliced Thai ginger, sliced garlic, thinly sliced beef, soy sauce, ground pepper, brown sugar, Hoisin sauce and simmer until beef is tender. Add sliced carrots, cook for 3min and then add the zucchini and the stalk of Chinese cabbage, simmer again for 3min. Add the Chinese cabbage leaves, complete cooking and serve.

Difficulty:

Preparation time: 40′

SERVINGS: 4

INGREDIENTS:

• MINCED BEEF – 700gr.
• MIXED MUSHROOM – 300gr.
• SLICED GREEN ONIONS – 3 stalks
• MUSHROOM POWDER – 4 tbsp.
• ONION RINGS – 1 PC.
• EGG – 1 PC.
• BUTTER – 50gr.
• CHOPPED PARSLEY – 1 tsp.
• GROUND MIXED PEPPER SEEDS – ¼ tsp.
• SALT – 1 tsp.
• BROTH CUBE – ½ PC. (Vegetable Flavour)
• WATER – 300 ml.

DIRECTIONS:

In a medium sized mixing bowl place the minced beef and season with sliced green onions, chopped parsley, salt, ground pepper and egg and mix well. Form the mixture in a ball shape and set aside.

Heat a non-stick frying pan, melt the butter and saute the onion rings, add the meatballs and stir very gently, add mixed mushrooms and cover for 2min, dissolve mushroom powder in water and add to the meatballs. Bring to a boil over a low heat and simmer until sauce thickens and mushrooms are cooked.

• DRESSED CHICKEN – 1 WHOLE PC.

MARINADE:

• JUICE FROM 2 PCs. ORANGE.
• BROWN SUGAR – 1 tbsp.
• ROSEMARY - 1 tsp.
• CHICKEN STOCK POWDER – ¾ SCOOP
• GARLIC POWDER – ½ tsp.
• GINGER POWDER – ½ tsp.
• PARSLEY - 1 tsp.

DIRECTIONS:

In a medium sized stainless steel, ceramic or pirex bowl (good for oven cooking), mix all the ingredients for the marinade and marinate the chicken for 30min flipping often.

Pre-heat the oven at 200°C, place the chicken, cook for 10min each side than flip again and cook for 15min each side.

Tip: cooking time depends on the size of your chicken. For a larger chicken, cook for shorther time each side but flip several times, until golden brown.

Difficulty:

Preparation time: 35′

SERVINGS: 6

INGREDIENTS:

• CUBED PORK MEAT (Bite sized) - 200gr.
• SLICED SQUASH – 200gr.
• SLICED AMPALAYA/BITTER MELON – 100gr.
• SLICED OKRA – 200gr.
• SLICED STRING BEANS – 300gr.
• SLICED EGGPLANT – 150gr.
• SHRIMP PASTE GUISADO – 2 tbsp.
• CHOPPED GARLIC - 4 cloves
• SLICED ONION - ½ PC.
• SLICED TOMATOES – 2 PCs.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.
• SALT FOR THE AMPALAYA/BITTER MELON – 1 tsp.

DIRECTIONS:

In a small mixing bowl add bitter melon, sprinkle 1 tsp. of salt, mix well and then wash with cold water, this operation will reduce bitterness

Heat a wok and add the extra virgin olive oil. Saute the sliced onions and garlic. Add the sliced pork, sliced tomatoes, shrimp paste and simmer until tomatoes are smashed.

Add the slice squash and simmer for 5 minutes and then add the following vegetables with a 5min interval: ampalaya, eggplant, string beans, okra. Once okra is cruchy, remove from heat and serve.