Cooking with Peachy

Archive for June, 2009

Difficulty:

Preparation time: 20′

SERVINGS: 3-4

INGREDIENTS:

• Fresh whole milk – 1 cup
• Wheat flour – 1 cup
• Egg – 1 PC.
• Sugar – 2 tbsp.
• Butter – 25gr
• Baking powder – ½ tbsp.
• Nutmeg powder – ¼ tbsp.
• Salt – 2 pinches
• Optional – Fruit jam / maple syrup

DIRECTIONS:

Whisk together all dry ingredients, flour, sugar, baking powder, nutmeg powder and salt. Add milk and butter (previously melted) and keep whisking until obtaining a smooth cream. Add egg and mix thoroughly. Heat a non-stick frying pan over a high fire and scoop in a portion of mixture in the middle by means of a ladle, once mixture starts bubbling, flip pancake, cook the other side until nicely golden brown and set aside. Proceed as described until mixture ends, creating a stack on a dish to keep warm pancakes. If you want a yummy variation, before first flipping, add a tbsp of your preferred jam in the middle and fold pancake as a pocket. Serve hot, best with maple syrup.

Difficulty:  

Preparation time: 1h 40′

SERVINGS: 5

INGREDIENTS:

• Chicken legs – 5 PCs.
• Oyster sauce – 5 tbsp.
• Tomato ketchup – 3 tbsp.
• Lemon Juice – 1 PC.
• Chopped garlic – 30gr
• Chicken stock powder – ½ scoop
• Ground pepper – ½ tsp.

DIRECTIONS:

Mix all the ingredients on the chicken and massage the meat within the marinade. After 1 hour, or more for additional flavour, roast the chicken in preheated oven at 200°C (390°F) for 40min, flipping often to golden the surface.

Tip: best result if charcoal cooked!

Difficulty:  

Preparation time: 20′

SERVINGS: 2

INGREDIENTS:

• SPAGHETTI – 180gr
• CLAMS – 450gr
• CHOPPED GARLIC – 2 tbsp.
• CHOPPED PARSLEY – 1 & ½ tbsp.
• GROUND PEPPER – ¼ tsp.
• GINGER POWDER – ¼ tsp.
• EXTRA VIRGIN OLIVE OIL – 3 + 2 tbsp.
• BROTH CUBE – 1 + ½ PC. (Classic Flavor)
• WATER FOR BOILING PASTA

DIRECTIONS:

Bring to a boil a large quantity of water in a pot and add 1PC. of broth cube. In a large pan, heat the olive oil and saute garlic and parsley, add clams, 1/2 PC. of broth cube, ginger powder and 2 scoop of cooking water of pasta. Once water is boiling, add pasta and cook as indication on pack. Add ground peper on the clams, stir and set aside. Once pasta is quite cooked, drain and add to the clams, stir often until done, if necessary, add some cooking water of pasta again. Complete with 1 tbps of extravirgin olive oil and some fresh finely chopped parsley.

Difficulty:

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• FISH FILLET – 1kg
• SLICED CABBAGE – 150gr
• SLICED CARROTS – 1 PC.
• SLICED CHERRY TOMATOES – 10 PCs.
• SLICED GREEN ONION – 1 Large Stalk
• GROUND PEPPER – ¼ tsp.
• SLICED GINGER – 25gr
• FISH STOCH POWDER - ½ tsp.
• SALT – ¾ tsp.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.
• LIME JUICE – 1PC.
• HOT WATER – 500ml

PROCEDURE:

Heat the olive oil in a medium sized pot and roast the white part of the green onion and ginger, once soft, add tomatoes and let soften, add hot water, salt, fish stock powder, ground pepper and lime juice. Bring to a boil and then add carrots and cabbage. Let cook for 5min, add fish fillet and simmer for 3min stirring once in a while. Add green onion, mix and serve.

Difficulty:

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• BANGUS / MILKFISH – 1 WHOLE PC.
• QUARTERED ONIONS – 150gr
• SLICED TOMATOES – 100gr
• THINLY SLICED FRESH GINGER – 50gr
• KANG KONG / WATER SPINACH – 100gr
• GREEN BEANS / STRING BEANS – 100gr
• SALT – ½ tsp.
• FISH STOCK POWDER – 1 tsp.
• KNORR SINIGANG SA MAY MISO (or equivalent) - 2 tbsp.
• GROUND PEPPER – ¼ tsp.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.
• HOT WATER – 500ml

DIRECTIONS:

Heat a medium sized pot. Add extravirgin olive oil and saute quartered onions, ginger and tomatoes. Add hot water and bring to a boil. Once boiling, add ground pepper, fish stock powder, salt, Sinigang powder, Bangus or Milkfish, simmer for 3min and then, add Green beans and water spinach stalk, keep simmering for 5min with lid on over a medium heat. Once vegetables are almost cooked, add water spinach leaves and cook for additional 2min.