Creativity with Paint

Torshi-makhloot

Ingredients:

• small eggplants, 1 kg
• very small cucumbers, 500 grams (available from Iranian or middle-eastern stores)
• small carrots, 500 grams
• small cauliflower, one
• green beans, 250 grams
• small potatoes, 250 grams
• shallots (or small onions), 150 grams
• small celery, one
• green peppers, 250 grams
• herbs (parsley, coriander, mint, tarragon, basil), 250 grams
• white vinegar
• salt
• black pepper

Directions:

Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely, add some vinegar, and mix well.
Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers. Peel shallots (or onions), cucumbers, potatoes, and carrots. Chop all of them very finely. Add salt and spread on a piece of cloth. Leave overnight or for several hours.
Add everything to eggplants and herbs. Add some more vinegar, salt and black pepper, and mix well.
Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.

Sunset Cocktail

Ingredients

Ice cubes
1 shot orange vodka
Mango nectar
1/2 shot grenadine
1 shot dark rum

Directions

In a collins glass filled with ice, pour in orange vodka and fill almost to the top with mango nectar. Pour grenadine over top. As grenadine sinks, float dark rum by pouring over the back of a spoon.

The idea of ​​decorating a cake with ice cream cone

Wild Mushroom and Asiago Quiche

Ingredients

1 9-inch pre-baked pie shell

3 tablespoons of butter (45 ml)

2 shallots, minced

1 cup chanterelles, shredded (250 ml)

1 cup oyster mushrooms, shredded (250 ml)

1 cup cremini mushrooms, quartered (250 ml)

2 sprigs of thyme

1 cup asiago, shredded (250 ml)

6 eggs

1 ½ cups of 10 % cream (375 ml)

salt and pepper

Directions

1. Preheat oven to 375 degrees F.

2. In a large saute pan, melt butter. When it’s foaming, add shallots and cook until softened. Add mushrooms and thyme and cook until mushrooms are golden. Let cool slightly.

3. Whisk eggs and cream together and season with salt and pepper.

4. Sprinkle bottom of pie shell with asiago cheese. Add cooled mushrooms and pour cream and egg mixture over top. Bake for 25-30 minutes, or until firm in centre and golden brown.

Almond pudding

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest

Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest
Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.
- See more at: http://italiannotes.com/white-almond-pudding-recipe/#sthash.0wdyFT71.dpuf

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest
Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.
- See more at: http://italiannotes.com/white-almond-pudding-recipe/#sthash.0wdyFT71.dpuf

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest
Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.
- See more at: http://italiannotes.com/white-almond-pudding-recipe/#sthash.0wdyFT71.dpuf

Almond-Coconut Shake

Ingredients

• 2 tablespoons Chocolate Fudge Sauce, plus more for glass
• 4 scoops premium vanilla ice cream
• 1/4 cup whole milk
• 1 1/2 tablespoons toasted blanched almonds, plus more for garnish
• 2 tablespoons toasted sweetened coconut, plus more for garnish

Directions

1. Step 1

   Drizzle inside of two glasses with fudge sauce; set aside. Place ice cream, milk, fudge sauce, almonds, and coconut in the jar of a blender; blend until smooth. Pour into prepared glasses; garnish with almonds and coconut. Serve immediately.

Best Hot Cocoa Mix

What you'll need

• 2 cups nonfat dry milk powder
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa
• 1/2 cup mini semisweet chocolate chips
• 1/2 cup powdered nondairy creamer
• 1/8 teaspoon salt

How to make it

1. Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.
2. Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix.

Fish Bone Soup Rice

Ingredients:
1 whole fish bone from a medium size "Senangin" fish
½ cup milk
Enough water to cover the fish bones and 1 in over
Bullion fish stock to taste (1 – 2 cubes)
2 tsp Chinese cooking wine
1/4 cup dried scallops (washed, soaked in warm water for 15 mins)
2 pcs dried shitake mushroom (washed, soaked in warm water for 15 mins)
½ cup chopped cilantro
½ cup chopped spring onions
1 inch spring ginger, thinly sliced
1 tsp white pepper corn (pound slightly)
2 cups of cooked soft white rice
1 tbs cooking oil
Salt to taste

Method:
Wash and soak dried scallops and warm water in 2 separate bowls in warm water for 15 mins. Squeeze dry the mushrooms, slice them thinly and set aside. In a deep soup pot (pot A), add oil and sauté ginger until fragrant. Add sliced mushroom and stirfry for 1 min. Set aside.

Fry the fish bones in a wok till golden brown, drain oil and set aside. 

In another soup pot (pot B), add fried fish bones, water, fish stock, white pepper corns and bring to boil. Lower heat to low and let simmer for 1 hour.  Sieve the soup into pot A.  Add cooked white rice and scallop together with its water and bring to boil. Lower heat and let simmer for 20 mins or till scallop is soft. Add milk and Chinese cooking wine and simmer for another 5 mins. Lastly, add salt to taste. Mix well. Garnish with cilantro and spring onions and serve hot.

Tomato and Spinach Soup

Ingredients

2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
1 large shallot, finely chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes in juice, drained
1 can crushed tomatoes, 28 ounces
2 cups good quality vegetable stock, available on soup aisle
1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
Salt and pepper to your taste

Directions
Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

pancake recipe

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder

• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Steamed Fish Fillet with Rice Vermicelli

My hubby brought home a feshly caught thread fin 'senangin' fish.  Instead of steaming the whole fish, I decided to prepare this dish and kept the head for steaming.

 

I have prepared this steamed noodles when I have fresh meaty fish fillets after visiting Cheah's blog  on Steamed Fish Fillet with Rice Vermicelli.   Several of my friends have also tried and like them very much.   Perhaps, I should post this dish here for my own record but do visit Cheah's blog [No Frills] for the original recipe.   BTW, she has a good collection of simple yet delicious recipes, too. It's a nutritious and healthy 1 Dish Meal for all.

Ingredients
[serves 2-3]

120 gm rice vermicelli [thin type] - I used A1 brand - 2 1/2 pieces

• Soak for 5-10 minutes to soften.  Drain well and place on casserole dish.

300 gm fish fillet - cleaned and sliced [here I used thread fin] seasoned with 2 tsp fish sauce,  2 tsp sesame oil, 1 tsp sugar, 1 tbsp chopped young ginger and a dash of pepper.  Set aside in the fridge for an hour or so.

Sauce for Rice Vermicelli [Beehoon] - mix together

1 cup water
1 tsp each of salt and oyster sauce
2 tsp fish sauce

Garnishing

2 tbsp shaoxing wine

1 red chilli - sliced thinly

1 stalk spring onion - chopped

1-2 tbsp fried garlic crisps with garlic oil

1. Arrange marinated fish fillet slices on the rice vermicelli.  Add in some shredded ginger.
2. Pour sauce over the rice vermicelli just before steaming.
3. Bring water to a rolling boil.  Steam noodles over rapidly boiling water for 8-10 minutes.
4. Turn off heat, drizzle in wine, add in fried garlic crisps and oil
5. Garnish with chopped spring onions and sliced red chilli.
6. Serve hot with chopped garlic, chilli and light soy sauce dip.

Chicken Pie

Ingredients

3 cups cooked, shredded chicken
2 cups chicken broth
One 10-ounce can cream of chicken soup
1 cup self-rising flour
1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
1 cup buttermilk, well shaken

Directions

Preheat the oven to 425 degrees F.

Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.

In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

Pineapple Upside-Down Cake

Ingredients

1/4 cup butter or margarine

2/3 cup packed brown sugar

9 slices pineapple in juice (from 14-oz can), drained

9 maraschino cherries without stems, if desired

1 1/3 cups Gold Medal® all-purpose flour

1 cup granulated sugar

1/3 cup shortening

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

Directions

• 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Orange and Almond Cake with Orange Syrup

Ingredients

Serves: 8 

• 2 oranges
• 3 eggs
• 3/4 cup caster sugar
• 2 cups almond meal
• 1/2 cup wholemeal flour
• 1 teaspoon baking powder

• For the syrup
• 1 orange
• 1/2 cup caster sugar

---

Directions

Preparation:45min  ›  Cook:1hour30min  ›  Ready in:2hours15min 

1. Preheat the oven to 170 degrees C. Grease and line a 20cm spring form cake tin.
2. Place the oranges in a saucepan, cover with cold water, bring to the boil and cook for 15 minutes. Drain and repeat. Coarsely chop and remove seeds.
3. Place the chopped oranges in a blender with a splash of cold water and pulse until smooth.
4. In a separate bowl, beat the eggs and sugar with an electric beater until thick and pale. Add the orange, almond meal, flour and baking powder and fold to combine.
5. Pour the mixture into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool while you make the syrup.
6. To make the syrup: Finely grate the rind of the whole orange, then juice. Boil the rind for 5 minutes in a saucepan to soften, then drain and return to the pan. Add the orange juice and sugar and heat on low stirring constantly for about 3 minutes until the sugar dissolves and it becomes syrupy.
7. Gently poke holes all over the top of the cake with a skewer and then spoon over the syrup. Serve warm or at room temperature.

Caesar (Virgin) Recipe

Recipe Ingredients for Caesar (Virgin)

6	oz clamato juice
1	tsp tabasco sauce
1	tsp Worcestershire sauce
1/2	tsp ground pepper
1	tsp lime juice
1	tsp celery salt

Recipe Directions for Caesar (Virgin)

1. Rim a tumbler with lime juice and then celery salt.
2. Half fill the tumbler with ice.
3. Pour in tabasco and Worcestershire sauce.
4. Fill glass with clamato juice.
5. Garnish with ground pepper, a lime, and a stalk of celery.

Indian Mee Goreng Recipe (Indian Fried Noodles)

Ingredients:
Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
1 potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
Lettuce leaves (for garnishing)
1 lime (cut into wedges)

Sauces:
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste

Chili Paste:
Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.

Method:
Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Cook’s Note:
Indian Mee Goreng is Malaysian dish. Created by Mamak (Indian-Muslim in Malaysia), this version cannot be found in India.

Apple Cake "Tatin"

Ingredients

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Directions

Preheat the oven to 350 degrees F.

Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Nasi Goreng Recipe (Indonesian Fried Rice)

Ingredients:
1 shallot
1 garlic
1 red chili (seeded)
1/2 teaspoon toasted belacan (terasi)
1/2 teaspoon palm sugar
1/2 tablespoon kecap manis
8 oz. overnight rice
1 fried egg (well done)
2 tablespoons oil

Method:
Break the overnight/leftover rice using the back of a spoon so they don’t clump together. In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside.
Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer.
Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately.

Cook’s Note:
In Indonesia, nasi goreng is often served with various sides such fried prawn crackers, fresh vegetables such as lettuce, sliced cucumber, and sliced tomatoes. However, you can just make it plain like what I did. I also love sliced red chili dipped in kecap manis as a condiment. It’s great with the fried egg!

How to Marble a Cake

You will need

• 2 different colored cake batters for marbling
• A baking pan for your cake batter

• A large spoon
• A butter knife

• Place your colored cake batters near your baking pan. Take 1/3 of the first colored batter and scoop it with a large spoon into your pan in a down-up-down pattern. If you're using a small loaf pan (as shown here), use three large dollops of batter. If you're using a round tube or bundt pan, drop dollops of batter in the same pattern--down, up, down-- all the way around the pan.
• Take 1/3 of your second colored batter. Scoop a dollop of the batter into each of the empty spaces to create a rough checkerboard pattern on the base of the pan. 1/3 of your total batter should be used at this point.
• With the second 1/3 of the batter, create a second checkerboard pattern on top of the first. Alternate colors-- meaning, if a light colored square is on the bottom, put a dark colored square on top.
• Repeat the pattern for a third and final layer with all the remaining batter. You should have three checkerboard layers in your baking pan now.
• Take your butter knife and swirl it through the batter, making rounded vertical zig-zags from one side of the pan to the other.
• Wipe the excess batter from the knife. Repeat the swirling pattern in the opposite direction. If you're using a loaf pan, make long horizontal swirls. If you're using a round tube or bundt pan, swirl opposing zig-zags all the way around the pan to create a chain shaped swirl. Resist the urge to make lots and lots of swirls-- the more you swirl, the less the cake will look marbled, and the more it will look like a mish-mosh when you slice it.
• Now your cake is marbled and ready to bake! When it's baked, cooled, and sliced, you'll see nice, evenly marbled patterns similar to this:
• Beautiful! Yours will have its own unique variations. That's what make marble cake fun... you never know exactly what it will look like inside! :)

Cashew Curried Beef Recipe

Ingredients

• 1 pound beef top sirloin steak, thinly sliced
• 2 tablespoons canola oil, divided
• 1 can (13.66 ounces) coconut milk, divided
• 1 tablespoon red curry paste
• 2 tablespoons packed brown sugar
• 2 tablespoons fish sauce or soy sauce
• 8 cups chopped bok choy
• 1 small sweet red pepper, sliced
• 1/2 cup salted cashews
• 1/2 cup minced fresh cilantro
• Hot cooked brown rice

• Directions

• In a large skillet, saute beef in 1 tablespoon oil until no longer pink. Remove from skillet and set aside.
• Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add remaining oil; bring to a boil. Add curry paste; cook and stir for 5 minutes or until oil separates from coconut milk mixture.
• Stir in the brown sugar, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add bok choy and red pepper; return to a boil. Cook and stir 2-3 minutes longer or until vegetables are tender.
• Stir in the cashews, cilantro and beef; heat through. Serve with rice. Yield: 5 servings.

Editor's Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less cream.

•  

Whiten Teeth with Natural Methods

1. 
   1
   Take a piece of Charcoal (a carbonaceous material obtained by heating wood) and rub against the yellowing tooth or teeth.
2. 
   2
   Rub gently for about 30 secs to 1 minute. Watch out not to brush your gums.
3. 
   3
   Wash off with water then brush with toothpaste as normal.
4. 
   4
   Do this often

1. 
   1
   Gather some strawberries and mash them up into a paste.
2. 
   2
   Apply the paste to your teeth using a soft, clean toothbrush or finger
3. 
   3
   Leave the paste on for 2-5 minutes
4. 
   4
   Wash it all off thoroughly, including the seeds.
5. 
   5
   Brush teeth with a fluoride toothpaste.
6. 
   6
   Repeat every time you brush your teeth, as it will take a few days to work.

1. 
   1
   Peel an orange.
2. 
   2
   Rub the inside (that's the paler bit with pith on it) of the orange peel all over your teeth.
3. 
   3
   Brush teeth with a fluoride toothpaste.
4. 
   4
   Ensure that you repeat this method every time you brush your teeth for at least a week as it will take a few days to come in action!

1. 
   1
   Mix baking soda with some toothpaste.
2. 
   2
   Brush your teeth as normal with this paste once Everyday
3. 
   3
   Rinse out well with clean water
4. 
   4
   Follow up with a good brand of mouthwash (Listerine, Sensodyne, etc)

1. 
   1
   Available in regular toothpaste,gum and powder form.
2. 
   2
   Use ground peelu fibers like a powder toothpaste.
3. Helpful?