Triple Cheese Baked Penne (vegetarian)



Easy
Serves 2


Ingredients:

30g shredded cheddar cheese
25g shredded mozzarella cheese
7 tbsp bolognese sauce
2 tbsp cream cheese
1 cup dried penne
dried basil (optional)
ground black pepper (optional)

Directions:

1. Cook and drain the penne and place it in a mixing bowl.
2. Mix the bolognese sauce, cream cheese and cheddar cheese into the hot pasta.
3. Spoon mixture into a 500ml/2 cup/16x10cm loaf tin
4. Sprinkle mozzarella cheese over the top. Add some basil and ground black pepper as you wish.
5. Bake in a preheated oven at 190*C for 10-15 minutes or until mozzarella cheese has completely melted.
6. Serve hot.

This post has been edited by smellyocheese: Oct 25 2005, 05:33 PM

Homemade Pasta: for times when you have nothing better to do and instant got boring

Homemade pasta has a very nice texture. They're not too soft and not hard either.

Ingredients:

300g plain flour
3 large eggs
30 ml olive oil
a pinch of salt

Directions:

Making the dough



1. To mix the dough by hand, sift and mound the flour on a work surface or in a large bowl and make a well in the centre.
2. Break the eggs into the well and add the oil and salt. Begin to whisk the eggs and oil together with a fork, incorporating the floor as you do so.
Gradually blend the flour with the egss, working from the centre out. Use your free hand to hold the mound in place and stop leakage if any of the egg escapes.
3. Knead the dough on a lightly floured surface with smooth, light strokes, turning it as you fold and press. It should be soft and pliable, but dry to the touch. If sticky, knead in a little flour.
4. It will take at least 6 minutes kneading to achieve a smooth and elastic texture with a slightly glossy appearance. Put the dough in a plastic bag without sealing, or cover with a tea towel or an upturned bowl. Allow to rest for 30 minutes. (The dough can also be mixed in a food processor)

Rolling



1. Divide the dough into three or four manageable portions and cover them.
2. Lightly flour a large work surface. Flatten one portion of the dough onto the surface and using a long, floured rolling pin, roll out the dough from the centre to the outer edge.
3. Continue rolling, always from in front of you outward, and rotating the dough often. Keep the work surface dusted with just enough flour to prevent sticking. When you have rolled a well-shaped circle, fold the dough in half and roll it out again. Continue in this way seven or eight times to give a smooth circle of pasta about 5 mm (1/4 inch) thick.
4. Roll the sheet quickly and smoothly to a thickness of 2.5 mm (1/8 inch). Patch any tears with a piece of dough from the edge and a little water to help it stick.
5. As each sheet is done, transfer it to a dry tea towel. If the pasta is to be used to make filled pasta keep the sheets covered, but if it is to be cut into lengths or shapes, leave them uncovered while the others are being rolled, so that the surface moisture will dry slightly.

Cutting and Shaping


ravioli

1. Using a small knife or even cookie cutters, cut the pasta sheets into desired shapes. Use your imagination!
2. For long pasta like spaghetti and fettucine, you can use a pasta machine (ie. those machines that people use to roll out 'Pan Mee". They're quite affordable. Can get for below RM30) You can also use those machines to flatten out your pasta dough.

This post has been edited by smellyocheese: Oct 28 2005, 01:59 PM

Simple Yet Delicious Cheesecakes
recipe source from www.joyofbaking.com




Makes 6 - 1/2 cup cheesecakes


Ingredients:

Crust

1/2 cup (50 grams) crushed digestive cookies

2 teaspoons granulated white sugar

2 tablespoons (30 grams) unsalted butter, melted

Filling

8 ounces (227 grams) [you can use up to 250 grams of cheese] cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1/3 cup (65 grams) granulated white sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

1/4 cup sour cream or plain yogurt

Topping

Strawberry Puree and/or fresh berries

Directions:

Line six - 2 3/4 x 1 1/2 inch muffin cups (or a muffin tray) with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper. (The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.) [or in my case, I just used muffin paper cups]. Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.

For Crust

1. In a small bowl combine the biscuit crumbs, sugar, and melted butter.
2. Press about a tablespoon of crumbs on the bottoms of the six muffin cups lined with parchment paper.
3. Cover and refrigerate while you make the filling.

For Filling

1. In the bowl of your electric mixer, fitted with the paddle attachment, beat the cream cheese on low speed until smooth.
2. Add the sugar and beat until combined. Scrape down the sides of the bowl and add the egg beating about 30 seconds.
3. Add the vanilla extract and sour cream and beat until incorporated.
4. Remove the crusts from the refrigerator and evenly divide the filling among the six muffin cups.

Bake for about 20 - 25 minutes or until firm but the centers of the cheesecakes wobble a little. Remove from oven and place on a wire rack. Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated overnight.

Remove cheesecakes by taking hold of the two strips of parchment paper and carefully lifting each of the cheesecakes from the muffin cups. Gently peel off the parchment paper and place on your serving plate. Top with strawberry sauce and/or fresh berries.


To make a small whole cake:


Store-bought blueberry topping was used on this cake

Follow the crust and filling instructions but press the crust onto the base of an appropriate-sized cake tin and pour the batter into the cake tin. Bake for an additonal 5-10 minutes.

Easy Pasta Sauces

Bolognese

Halal

Serves 6
(500g pasta)
Easy

Ingredients:

2 tbsp olive oil
1 large onion, chopped
1 carrot, chopped
1 celery stick, chopped
2 cloves garlic, crushed
500g beef mince
1 cup beef stock
2 x 425g cans chopped tomatoes
1 1/2 cups red wine
1 tsp sugar
1/2 tsp oregano (optional)
2 bay leaves (optional)
salt and pepper

Directions:

1. Heat the olive oil in a large heavy-based pan and stir the onion, carrot and celery over medium heat for 5 minutes, or until softened. Add the garlic and cook for 1 minute.
2. Add the mince and cook over high heat until well-browned, breaking up any lumps with a fork. Add the stock, tomato, wine, sugar and herbs.
3. Bring to the boil, reduce the heat and simmer for 2 hours, stirring occasionally.
4. Season the sauce with salt and pepper and serve with your favourite pasta (recommended pasta: spaghetti, fettucine, penne and tagliatelle).

* the sauce can be kept for up to 2 days in the fridge or frozen for up to 2 months


Carbonara



Serves 4-6
(500g pasta)
Intermediate

Ingredients:

8 back/rashers bacon (alternatively, use ham or sliced sausages)
3 eggs
3/4 cup grated parmesan
1 1/4 cups cream
black pepper

Directions:

1. Trim away the bacon fat, then cut the bacon into thin strips. Fry over medium heat until crisp. Remove from the pan and drain on paper towels.
2. Cook pasta (recommended pasta: fettucine, spaghetti, fuscilli and tagliatelle) as directed on the pacakge. Drain, then return to the pan and keep warm.
3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the hot pasta in the pan and toss gently.
4. Return the pan to very low heat and cook for 1/2 - 1 minutes, or until slightly thickened -- don't overheat or the eggs will scramble. Season with black pepper.


Tomato Sauce

Halal, vegetarian

Serves 4
Easy

Ingredients:

1.5kg ripe tomatoes
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp tomato puree
1 tsp dried oregano
1 tsp sugar (alternatively, use 1 1/2 tbsp honey)
salt and pepper

Directions:

1. Score a cross in the base of each tomato, place in a bowl of boiling water for 30 seconds, then transfer to cold water and peel skin away from the cross. Cut the tomatoes in half around their equators and scoop out the seeds with a teaspoon. Finely chop the tomato flesh.
2. Heat the oil in a pan. Add the onion and cook, stirring, over a medium heat for 3 minutes, or until soft. Add garlic and cook for 1 minute. Add tomato, tomato puree, oregano and sugar. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until the sauce has thickened slightly. Season with salt and pepper.
3. Spoon over your pasta of choice.

* Make sure you use fully ripe tomatoes for a full-flavoured sauce. If ripe tomatoes aren't available, use canned tomatoes instead.


Alfredo

Halal, vegetarian

Serves 4
(500g pasta)
Easy

Ingredients:

90g butter
1 1/2 cups shredded Parmesan
1 1/4 cups cream
1 tsp dried basil
salt and pepper

Directions:

1. Cook pasta of choice as directed on package. Drain and return to the pan to keep warm.
2. While the pasta cooks, heat the butter in a pan over low heat. Add parmesan and the cream and bring to the boil, stirring. Add the basil, season with salt and pepper, and stir well.
3. Add to the pasta and toss well


Citrus Cream Sauce



Picture source from a friend of mine

Serves 5
(500g pasta)
Intermediate

Ingredients:

2 tbsp butter
1 shallot, finely chopped
1/4 cup cognac (optional)
1/2 cup chicken stock
2 cups heavy cream
1 orange, zest cut into 1/2-inch by 1/8-inch strips
1 lemon, zest cut into 1/2-inch by 1/8-inch strips
1/4 cup grated Parmesan
Salt
Fresh ground black pepper
1 tbsp chopped mint

Directions:

1. In a saucepan, add butter and melt. Add the shallots and saute until translucent, about 3 minutes.
2. Remove the pan from the heat and carefully deglaze with the cognac. Cook until the cognac is almost completely reduced.
3. Add the chicken stock and heavy cream and citrus zest and cook until slightly thickened and reduced, about 10 minutes.
4. Add cheese and season with salt and pepper.
5. While sauce is cooking, cook the pasta until al dente in boiling, salted water. Drain well.
6. Stir the mint into the sauce. Add the drained pasta and toss to coat the pasta well. (Recommended pasta: vermicelli and spaghetti)

This post has been edited by smellyocheese: Oct 29 2005, 11:40 PM

Chinese Dishes


Chicken + Potatoes in Gravy: goes great with rice!



Halal

Serves 3
Intermediate

Ingredients:

2 boneless and skinless chicken thighs, trim fats and cut into small cubes
2 medium sized potatoes, cut into cubes the same size as the chicken
1 onion, cut into cubes the same size as the potatoes
1 tbsp oil
1/2 tbsp soy sauce
2 tsp thick soy sauce
1/2 tbsp worcestershire sauce
1/2 tsp cinnamon powder
1 tsp cornflour, diluted in 1/4 cup of water (optional)
1/4 cup water
pepper and salt

Directions:

1. Place chicken cubes in a bowl. Add in soy sauce, thick soy sauce, worcestershire sauce, a little oil, cinnamon powder and pepper. Mix well and leave to marinate for 1/2 - 1 hour.
2. Boil potato cubes in enough water until half-cooked. Drain.
3. Heat oil in a heavy based sauce pan at medium heat. Add in onions and sautee until they have become translucent.
4. Add in marinated chicken with the sauces and stir-fry until chicken is cooked. Then, stir in the potatoes. If the mixture is becoming thick, gradually add some water just enough to allow simmering. Do not add too much water. Cover and simmer at low heat for 5 minutes.
5. If the mixture is too watery, add diluted cornflour gradually to thicken. Add salt and pepper to taste
6. Serve with rice.


Steamed Egg


it would look something like this


Halal, vegetarian

Serves 3
Easy

Ingredients:

3 large eggs
equal parts of water to egg
3/4 tsp salt
pepper
2 tbsp sesame oil

Directions:

1. Crack the eggs into a large bowl. Beat eggs with a fork until the yolks and egg whites have been mixed.
2. Add half of the water and continue beating. Add salt and pepper then continue beating. Gradually add in the rest of the water and beat thoroughly.
3. Pour mixture into a shallow dish and steam it for 15-18 minutes until firm. To check if the egg is cooked, pierce with a fork to check if it's firm or wattery
4. Pour sesame oil over steamed egg. Serve hot with rice.

Steaming instructions:

1. Fill a big wok or pot 1/2 with water. Place a steaming rack into the wok/pot
2. Cover and boil the water.
3. Place the dish on the rack, cover and allow to steam.
4. You can also use an electric steamer.

Stir-fried Choy Sum (Sawi) with Mushrooms



Halal

Serves 3-4
Easy

Ingredients:

1 bunch of Choy Sum, trimmed, cleaned and cut into 3 parts of the same length
1/2 cup of dried shrimp, soaked in water for 10 minutes, drained
1 cup dried Chinese mushrooms, soaked in water until softened (usually takes 2-3 hours), drained, sliced
2 cloves of garlic, crushed or finely sliced
1 tbsp oil

Directions:

1. Heat oil in a wok at medium heat. Add in garlic. Do not let it brown. Add in dried shrimp and mushrooms and stir fry until there's an aroma.
2. Add the choy sum and toss it with tongs until it has slightly wilted.
3. Serve with rice.

Mixed Vegetable Soup




Halal

Serves 4-5
Intermediate

Ingredients:

1/2 a chicken, skinned and cut into 6-8 pieces
1 1/2 litre of water
1/2 a head of cabbage, chopped into medium-sized pieces
2 carrots, peeled and cut into 4-5 pieces
1 large potato, peeled and cut into 6 parts
2 medium-sized tomatoe, quatered
1 large onion, peeled and cut into half
1- 1.5 tsp salt

Directions:

1. In a large pot or rice cooker, boil the water. Add chicken into the boiling water and continue boiling, covered for 20 minutes. Occasonally turn the heat down and up to make sure not too much water has been reduce.
2. Add the onions and carrots and continue boiling for a furthur 15 minutes. Add in the potatoes. If too much water have been reduce, add a little more water. Continue boiling for 20-30 minutes, occasionally checking on the heat. Add tomatoes at the 15th minute.
3. Add in the cabbage and simmer until cabbage has softened. Add salt.
4. Serve hot.

This post has been edited by smellyocheese: Oct 31 2005, 09:08 PM

Pies Galore!

Dessert Pies



Basic Pie Crust Recipe

Directions:

1. In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total).
2. Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Continue as directed in pie recipe.


Apple Maple Cream Pie



Halal

Serves 8
Intermediate

Ingredients:

Ready made pastry sheet (see recipe below for homemade)
1/3 cup sugar
3 tbsp cornflour
1/4 teaspoon salt
6 cups sliced, peeled apples (6 medium - avoid Macintosh and Red Delicious apples)
1/2 cup maple syrup
1/4 cup whipping cream
1/2 teaspoon vanilla
1/2 tsp cinnamon
2 tsp maple syrup for glazing

Directions:

1. Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry. Set aside.
2. For filling, in a large bowl, stir together the 1/3 cup sugar, the cornflour, cinnamon and the salt. Add the apples and gently toss until coated.
3. In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
4. Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.) Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Brush pastry with maple syrup. To prevent overbrowning, cover edge of pie with foil. If you like, place the pie on a baking sheet to catch drips.
5. Bake the pie in a 190*C oven for 25 minutes. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden. Serve warm or cool.


Pecan Pie


http://www.dianasdesserts.com

Halal

Serves 8
Easy

Ingredients:

1 9-inch pre-made unbaked pie crust
1 cup dark brown sugar
1 cup corn syrup (dark or light)
3 large eggs, beaten
1/3 cup unsalted butter or margarine, melted
1 cup pecan halves

Directions:

1. Preheat oven to 180 C
2. Mix all ingredients together and pour into a 9-inch unbaked pie crust. Bake in pre-heated oven for about 50 minutes, or until set.
3. Serve at room temperature with a dollap of whipped cream or a scoop of vanilla ice cream.


Cherry Pie


http://www.dianasdesserts.com

Halal

Serves 8
Intermediate

Ingredients:

1 unbaked pie crust
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1/4 teaspoon salt
1 - 1 1/2 cups granulated sugar (depending on the sweetness of the cherries)
6 cups fresh or frozen tart cherries, rinsed and pitted, OR 2 cans (16 ounces each) pitted red tart cherries
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter, cut into small pieces

Directions:

1. Preheat oven to 400 degrees F (200 C).

2. Remove one pie crust from package and roll out dough to fit bottom and up the sides of a 9-inch pie pan. Place pie crust in pan. Set aside.

3. In a large mixing bowl combine tapioca, cornstarch, salt, sugar, cherries and both of the extracts. Let stand 15 minutes. Spoon cherry mixture into bottom crust and dot with butter. Roll out the second pie crust to cover the top of pie. Flute edges and cut vents in top to allow steam to escape. Sprinkle top of pie with granulated sugar (about 1 - 2 teaspoons).

4. Place pie on a foil lined cookie sheet and bake for 40 to 50 minutes in preheated 400 degree F (200 C) oven, or until golden brown. Remove pie from oven, and place on cooling rack. Let pie cool completely. Once pie is completely cooled, slice into wedges and serve.



Chocolate Cream Pie


http://www.dianasdesserts.com

Halal

Serves 8
Intermediate

Ingredients:

1 unbaked pie crust
5 ounces fine-quality bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1/2 cup cornstarch
3/4 teaspoon salt
6 large egg yolks
4 1/2 cups milk (do not substitute with cream)
3 tablespoons unsalted butter, cut into bits and softened
1 1/2 teaspoons vanilla extract

For Whipped Cream Topping:
1 cup well-chilled heavy cream
1 1/2 tablespoons sugar, or to taste
Grated bittersweet chocolate for garnish

Directions:
1. In a metal bowl set over barely simmering water melt chocolates, stirring, until smooth and remove bowl from heat.

2. In a heavy saucepan (about 3 quarts) whisk together sugar, cornstarch, salt, and egg yolks until combined well and add milk in a stream, whisking. Bring milk mixture to a boil over moderate heat, whisking, and simmer, whisking, until thick, about 1 minute.

3. Force custard through a fine sieve into a bowl and whisk in melted chocolate, butter, and vanilla until smooth. Cover surface of filling with plastic wrap and cool completely.

4. Pour filling into crust and chill pie, covered, at least 6 hours or overnight.

5. For The Whipped Cream Topping:
In a bowl with an electric mixer beat cream to soft peaks. Beat in sugar and beat cream just to stiff peaks. Spoon whipped cream decoratively onto pie and sprinkle with grated chocolate.


Egg Custard Pie


http://www.dianasdesserts.com

Halal

Serves 8
Easy

Ingredients:

1/2 unbaked pie crust
6 eggs
1 cup white sugar
2 cups milk
1 pinch salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:

1. Beat eggs with a whisk. Beat in sugar, milk, and salt. Pour filling into pie crust. Sprinkle nutmeg and cinnamon on top.
2. Bake at 218 degrees C for 15 minutes.
3. Reduce heat to 180 degrees C, and continue baking for an additional 45 minutes.

Walnut Chocolate Chip Pie


http://www.dianasdesserts.com

Halal

Serves 8
Easy

Ingredients:

1 unbaked 9-inch deep dish pie crsut
2 eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 cup (2 sticks/8 oz/226g) butter, melted and cooled
1 tablespoon vanilla extract
1/2 cup chopped walnuts (pecans can be substituted for walnuts if needed)
1 cup (6 ounces) semisweet chocolate chips

Directions:

1. Preheat oven to 325 degrees F (160 C).

2. Combine eggs, flour, sugars, melted butter and vanilla or other flavoring in a bowl and stir until well combined. Fold in chopped nuts and chocolate chips.

3. Spoon mixture into unbaked pie shell and bake in preheated 325 degree F (160 C) oven for 55-60 minutes, until knife inserted into center comes out clean.

4. Transfer to wire rack to cool completely. Serve at room temperature with vanilla ice cream or whipped cream. Store leftovers covered in refrigerator.


Savoury Pies


Potato Crust Pies

Fish Pie

Halal

Serves 4
Intermediate

Ingredients:

butter, for greasing
450g mixed fish, such as cod or salmon fillets and peeled prawns
finely grated rind of 1 lemon
450g floury potatoes
25g butter
1 egg, beaten
salt and ground black pepper

For the sauce:
15g butter
1 tbsp plain flour
150ml milk
3 tbsp chopped fresh parsley

Directions:

1. Preheat the oven to 220*C. Grease an ovenproff dish and set aside. Cut the fish into bite-sized pieces. Season the fish, sprinkle over the lemon rind and place in the base of the prepared dish. Allow to sit while you make the topping.

2. Cook the potatoes in boiling salted water until tender.

3. Meanwhile make the sauce. Melt the butter in a pan, add the flour and cook, stirring, for a few minutes. Remove from heat and gradually whisk in the milk. Return to the heat and bring to the boil then reduce the heat and simmer, whisking all the time, until the sauce has thickened and achieved a smooth consistency. Add parsley and season to taste. Pour over the fish mixture.

4. Drain the potatoes well and then mash with the butter.

5. Pipe or spoon the potatoes on top of the fish mixture. Brush the beaten egg over the potatoes. Bake for 45 minutes until the top is golden brown. Serve hot.


Shepherd's Pie

Halal

Serves 4
Intermediate

Ingredients:

2 tbsp oil
1 onion, finely chopped
1 carrot, finely chopped
115g mushrooms, chopped
500g lean chuck steak, minced
300ml beef stock or water
1 tbsp plain flour
bay leaf
2-3 tsp Worcestershire sauce
1 tbsp tomato puree
675g potatoes, boiled
25g butter
3 tbsp hot milk
1 tbsp chopped fresh tarragon
salt and pepper

Directions:

1. Heat the oil in a pan, add the onion, carrot and mushrooms and cook, stirring occasionally, until browned. Stir the beef into the pan and cook, stirring to break up the lumps, until lightly browned.

2. Blend a few spoonfuls of the stock or water with the flour, then stir this mixture into the pan. Stir in the remaining stock or water and bring to a simmer, stirring. Add the bay leaf, Worcestershire sauce and tomato puree, then cover and cook very gently for 1 hour, stirring occasionally. Uncover the pan towards the end of cooking to allow any excess water to evaporate, if necessary.

3. Preheat the oven to 190*C. Gently heat the potatoes for a couple of minutes, then mash with the butter, milk and seasoning

4. Add the tarragon and seasoning to the mince, then pour into a pie dish. Cover the mince with an even layer of potato and mark the top with the prongs of a fork. Bake for about 25 minutes, until golden brown.



Lamb Pie

Halal

Serves 4
Intermediate

Ingredients:

800g floury potatoes, diced
60ml milk
1 tbsp wholegrain or French mustard
a little butter
450g lean lamb, minced
1 onion, chopped
2 celery sticks, thinly sliced
2 carrots, diced
2 tbsp cornflour blended into
150ml lamb or beef stock
1 tbsp Worcestershire sauce
2 tbsp chopped fresh rosemary
salt and ground black pepper

Directions:

1. Cook the potatoes in a large pan of boiling slightly salted water until tender. Drain well and mash until smooth, then stir in milk, mustard, butter and seasoning to taste. Meanwhile preheat the oven to 200*C.

2. Fry the lamb in a non-stick pan, breaking it up with a fork, until browned all over. add the onion, celery and carrots and cook for 2-3 minutes, stirring. Stir in stock and cornflour. Bring to the boil, stirring all the while, then remove from heat.

3. Stir in the Worcestershire sauce and rosemary and season to taste. Turn the lamb mixture into a 1.75 litre oveproff dish and spread over the potato topping evenly. Bake for 30-35 minutes until golden. Serve hot.



Chicken Cream Pie

Halal

Serves 4
Easy

Ingredients:

600g floury potatoes
1 tbsp butter
3 boneless and skinless chicken thighs, cut into bite-sized pieces
200g mushrooms, cut into bite-sized pieces
1 carrot, diced
1/2 cup heavy cream
1 tbsp Worcestershire sauce
2 tsp dried basil
2 tbsp butter
salt and pepper

Directions:

1. Cook the potatoes in a large pan of boiling slightly salted water until tender. Drain well and mash until smooth with 1 tbsp of butter.

2. Melt 2 tbsp of butter in a pan and fry the chicken, carrots and mushrooms until brown. Add Worcestershire sauce and season with with salt, pepper and basil.

3. Stir in the heavy cream. Allow to simmer for until the mixture has thickened. Do not over-simmer. Spoon the chicken mixture into an oveproff dish and spread over the potato topping evenly. Bake for 30-35 minutes in the oven preheated at 200*C until golden. Serve hot.


Chicken Pie for Dummies

Halal

Serves 4
Easy

Ingredients:

600g floury potatoes
1 tbsp butter
3 boneless and skinless chicken thighs, cut into bite-sized pieces
200g mushrooms, cut into bite-sized pieces
1 carrot, diced
1 can of Campbell's Cream of Chicken Mushroom, diluted in 1/2 can of hot water
2 tbsp butter
pepper

Directions:

1. Cook the potatoes in a large pan of boiling slightly salted water until tender. Drain well and mash until smooth with 1 tbsp of butter.

2. Melt 2 tbsp of butter in a pan and fry the chicken, carrots and mushrooms until brown. Season with with pepper.

3. Stir in the Campbell's Cream of Chicken Mushroom mixture. Heat until the mixture has thickened. Do not over-heat. Spoon the chicken mixture into an oveproff dish and spread over the potato topping evenly. Bake for 30-35 minutes in the oven preheated at 200*C until golden. Serve hot.



more pie recipes coming soon...

This post has been edited by smellyocheese: Oct 30 2005, 01:34 PM

Cookiemania


Chocolate Cookies


http://joyofbaking.com/ChocolateCookies.html

Halal

Makes about 40 - 2 inch (5 cm) cookies
Easy

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (110 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/4 cup (30 grams) good quality cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups (260 grams) chocolate chips (white, dark, or milk chocolate chips)

Note: Can also use a combination of chocolate chips, toffee bits and even toasted nuts.

Directions:

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

2. In bowl of electric mixer, fitted with the paddle attachment, cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking soda, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.

3. Form dough into 1 inch (2.54 cm) balls and arrange on the prepared baking sheet about 2 inches (5 cm) apart.

4. Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.



Chocolate Chip Cookies


http://joyofbaking.com/ChocolateChipCookies.html

Halal

Easy

Ingredients:

1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
1 cup (215 grams) firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups (350 grams) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup - 1 1/2 cups (180 - 270 grams) semisweet chocolate chips

Note: Can add 1 cup of toasted and chopped nuts.

Directions:

1. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Line a baking sheet with parchment paper. Set aside.

2. In bowl of electric mixer, with the paddle attachment, cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

3. In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

4. For large cookies, use a 2 tablespoon ice cream scoop or a tablespoon, drop about 2 tablespoons of dough (38 grams) onto the prepared baking sheet. Bake about 12 - 14 minutes, or until lightly browned around the edges. Cool completely on wire rack.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

Chocolate Chunk Cookies


http://joyofbaking.com/ChocolateChunkCookies.html

Halal
Tested and proven delicious by smellyocheese

Easy
Makes approximately 3 dozen cookies.

Ingredients:

1/2 cup (50 grams) toasted pecans or walnuts, chopped into pieces
1 cup (226 grams) (2 sticks) unsalted butter, room temperature
1 cup (216 grams) light brown sugar
1/4 cup (50 grams) granulated white sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups (280 grams) all purpose flour
1/4 teaspoon salt
1 teaspoon (5 grams) baking soda
1 cup (6 ounces) (180 grams) chocolate (bitter, semi-sweet or white), chopped into coarse chunks (can also use 1 cup of chocolate chips)

Directions:

1. To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and place rack in middle of oven. Toast nuts for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.

2. In a separate bowl place the flour, baking soda, and salt and whisk to combine. Set aside.

3. In bowl of electric mixer, cream the butter and sugars until light and fluffy (2-3 minutes). Add the eggs and vanilla and beat until incorporated. Add the flour mixture and beat just until combined. Do not overmix. Stir in the chocolate and nuts.

4. Place the batter in a covered container and refrigerate at least an hour or even overnight.

5. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Line baking pans with parchment paper and shape 1 1/2 -2 tablespoons of dough into 1 1/2 inch (4 cm) round balls, (can use a 2 tablespoon ice cream scoop) and flatten slightly.

6. Bake for 8 to 10 minutes or until they are golden brown. The longer these cookies bake the crisper they will be so judge accordingly. If you take these cookies out of the oven when they are light brown then the cookies will be soften than if you bake them until they are golden brown. Remove to a wire rack to cool.


Oatmeal Cookies


http://joyofbaking.com/OatmealCookies.html

Halal
Tested and proven delicious by smellyocheese

Easy
Makes about 2 dozen small, 16 large cookies

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (108 grams) light brown sugar
1/2 cup (100 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (130 grams) old-fashioned rolled oats
1/2 cup dried cranberries, cherries, or raisins
1/2 cup white chocolate chips or chunks

Directions:

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper. Set aside.

2. In bowl of electric mixer, with the paddle attachment, cream the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Add the flour, baking soda, salt, and old-fashioned oats and beat until incorporated. Stir in the cranberries and chocolate chips.

3. For small cookies place about 1 tablespoon of batter on the prepared baking sheet, spacing cookies about 2 inches (5 cm) apart. For larger cookies, use an ice cream scoop (I like to use one that holds about 2 1/2 tablespoons batter). (If your batter is too soft, place in the refrigerator for 30 minutes to firm it up before baking the cookies.) Flatten cookies slightly with palm of hand and bake cookies about 10 minutes for smaller cookies and 13-14 minutes for larger cookies, or until light golden brown. Remove from oven and let cookies cool about two minutes on the baking sheet before transferring them to a wire rack to cool.


Famous Amos Chocolate Chip Cookies


Yummy but not like the real thing

Halal
Tested and proven delicious by smellyocheese

Intermediate
Makes ALOT of bite-sized cookies

Ingredients:

1/2 pound Butter or margarine
1 cup Light brown sugar -- packed
1 cup Sugar
3 Eggs
3 cups Bisquick
1 cup Cornflour
1/2 cup Nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
1 Package semi-sweet chocolate pieces -- (12 ounces)
4 ounces Pecans -- well-chopped

Directions:

1. With electric mixer, high speed, cream butter until light and fluffy.
2. Beat in sugars, beating until very creamy. Beat in eggs, then each remaining
ingredient, except chips and pecans. When dough is smooth, work in chips
and pecans with spoon.
3. Make grape-sized pieces of dough for each cookie, placing 1" apart on ungreased sheet. Bake at 176*C for 14 minutes or until golden brown.

Note: Freeze unbaked cookie dough Thaw, shape and bake in 4 months.



more cookie recipes coming soon...

This post has been edited by smellyocheese: Oct 29 2005, 09:27 PM

Home-cooked Fast Food


Crispy Fried Chicken



Halal

Serves 2
Easy

Ingredients:

2 large boneless chicken thighs, halfed
1 tbsp terriyaki marinade
1 tsp salt
ground black pepper
1 cup bread crumbs or panko bread crumbs
1 egg, beaten
750ml oil for deep-frying

Flour coating:
1 1/2 cups flour
1 tsp salt
ground black pepper

Directions:

1. Marinate chicken in a bowl with salt, pepper and terriyaki mariande for at least 1/2 an hour. Prepare the flour coating by mixing the ingredients in a plastic bag.

2. Heat oil in a deep pan or wok at medium heat. Meanwhile, place chicken thighs in the plastic bag with the flour. Coat and shake off excess.

3. Spread the breadcrumbs evenly on a large plate. Dip the chicken into the beaten egg then coat it with breadcrumbs. Fry immediately until golden brown.

Note: For a spicy variation, marinate the chicken in an additional 1 tbsp of chilli sauce and add 1 tsp of paprika or chilli powder into the flour coating mixture.


Potato Chips

Halal, vegetarian

Serves 2
Easy

Ingredients:

2 large potatoes, peeled
salt and pepper
750ml oil for deep-frying

Directions:

1. Thinly slice the potatoes. For best results, use a slicer.

2. Heat oil in a deep pan or wok at medium heat. Fry the potatoes until golden and crisp.

3. Drain on kitchen towel. Season with salt and pepper. Serve hot.


French Fries



Halal, vegetarian

Serves 2
Intermediate

Ingredients:

450g potatoes, peeled
750ml oil for deep-frying
salt

Directions:

1. Cut the potatoes into thick slices. Then cut the slices into fingers. Rinse the fries thoroughly in cold water, drain them well and then dry them thoroughly in a clean dishtowel.

2. Heat oil in a deep pan or wok at medium heat. Add the fries into the oil for 3 minutes or until tender, then remove from the pan and shake off all fat. Set to one side for 5 minutes.

3. Cook the fries again in the oil for a furthur 5 minutes, until they are golden and crisp. Drain on kitchen towel and season with salt.


more fast food recipes coming soon...

This post has been edited by smellyocheese: Oct 29 2005, 11:40 PM

Tuna Quiche

Halal

Serves 6
Easy


Ingredients:

1 frozen 9 inch pastry shell, thawed
One 7 ounce can of tuna, well drained, flaked
1 1/2 cup of shredded Swiss (Cheddar) cheese
1/2 cup of sliced green onions
2 eggs
1/2 cup of mayonnaise
1/2 cup of milk
1 tablespoon of cornstarch

Directions:

1. Pierce pastry thoroughly with fork. Bake in 190ºC. oven for 10 minutes; remove.
2. In large bowl, toss together tuna, cheese and onions; spoon into pastry shell.
3. In small bowl, beat together eggs, mayonnaise, milk and cornstarch. Pour over cheese mixture.
4. Return to oven and bake 35 to 40 minutes or until golden and knife inserted in center comes out clean.

Garlic Butter

Halal
Easy


Ingredients:

175g salted butter, chopped
9 cloves garlic, roasted,peeled and pureed
1 pinch fresh ground black pepper

Directions:

1. Mix everything together.
2. Line a small square/rectangular dish with clingfilm.
3. Spoon the butter onto it.
4. Freeze.
5. When the butter has frozen, remove it from the dish alongwith the clingfilm.
6. Refrigerate.
7. Store refrigerated for 1 week or frozen for upto 2 months.

Hawaiian Meatballs

Halal

Serves 6
Intermediate


Ingredients:

1kg lean ground beef
1 1/2 cups bread crumbs
1/4 cup chopped onion
1/2 cup chopped canned pineapples
2 eggs, beaten
1 tsp dried parsley
1 1/2 tsp salt
ground black pepper
200g butter

Directions:

1. Mix meat, onion, pineapples, crumbs, eggs, parsely, salt and pepper in a large bowl. The mixture should not be too dry nor too wet. Adjust it with the amount of breadcrumbs and eggs.
2. Shape into 3cm meatballs.
3. Brown butter in a large pan. Stir-fry the meatballs until al dente (just cooked) and slightly browned.
4. Place meatballs in a crockpot (slow cooker) or a deep pan to be cooked later with the sauce.

For Sauce:

Ingredients:

Honey
Ketchup
Chopped Dill Pickles
Vodka (optional)
Chopped Onions
Tabasco
Black Pepper
Dried Parsley
Pinch of Nutmeg

Directions:

1. Add all of those ingredients in a large bowl in desired amounts until you get the right taste.
2. Pour the mixed sauce into the crockpot or pan with the meatballs. Simmer in the pan at low heat for 2-3 hours. If you're using a crocpot, cook on low for 5 hours or overnight.

Serving Suggestion:

1. Spoon meatballs and sauce into a deep plate. Sprinkle with mozzarella cheese and place in microwave oven for 3 minutes at MEDIUM or until cheese has just melted.

Pizza Dough

Halal

Ingredients:

300g Flour
20g Yeast
250ml Water
2 tbsp Extra-virgin Olive Oil
Pinch of salt

Directions:

1. Sieve the flour into a wide bowl. Add the yeast and cut into small pieces and warm water, a little at a time
2. Mix everything well then add the oil and salt. Mix well until you have a smooth uniform dough. Form a ball and make a cross shaped cut on the top and put it into a wide bowl covered with a clean cloth and let it rise until it's double the size.
3. Then roll out the dough to the size of a pizza.

Yau Char Kwai (cakoi)

Halal

Ingredients:

Sift and combine:
300g high protein flour
50g plain flour
1/2tsp baking powder
1/2tsp bicarbonate of soda

Combine:
1 tsp sugar
2tbsp lukewarm water
2tsp instant yeast

250ml lukewarm water
1/8tsp alum (pak fun)
1/8tsp ammonia powder (chow fun)
1/2tsp salt

Oil for deep frying

Directions:
1. Put sifted ingredients in the bowl of an electric mixer fitted with a dough hook. Mix water, sugar and yeast and leave to froth for 10 minutes
2. Combine lukewarm water, alum, ammonia powder and salt. When yeast is frothy, add to flour and beat until mixture is well combined.
3. Stir in combined water mixture and beat for 4-5 minutes until a soft dough is formed. Cover dough with a damp calico and leave to rest for 10 minutes. Knead dough for 5 minutes until it turns springy. Allow to rest, covered, for 2-3 hours until dough doubles in size.
4. Punch dough down and turn onto a lightly floured surface and knead until smooth. Roll out into a long rectangle (10 x 60cm). Cut into approximately 20 poieces.
5. Pick up a stri[ and place it on top of another strip. Do the same for the rest of the strips. With a chopstick dipped in water, press through the centre lightly to join both strips together.
6. Heat oil in a wok. Take the strips of dough, stretch them slightly and lower into the hot oil. Deep fry, turning constantly until dough turns puffy and golden brown. Remove and drain on absorbent paper.

Cream of Mushroom



Halal
Serves 4

Ingredients:

200g fresh button mushrooms
200g fresh shitake mushrooms
100g fresh golden mushrooms
50g butter
4 tsps plain flour
600ml chicken stock
250ml cup cream
4 bay leaves
1 tsp dried parsley
parsley for garnishing
1/2 tsp salt
1/2 tsp pepper

Directions:

1. Thinly slice the button mushrooms and the shitake mushrooms. Chop the golden mushrooms to 1 inch in length. Melt the butter in a heavy based pan and cook the mushrooms until soft. Add the salt, pepper and dried parsley.
2. Add flour by lightly sifting into the mushrooms to avoid clumping. Stir until a thick consistency is achieved.
3. Heat the stock. Remove the pan from the heat and add in hot stock, stirring continuously until smooth. Add in bay leaves. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for a few minutes, stirring occasionally, until the soup thickens.
4. Stir in cream into the soup and then reheat gently. Garnish with dried parsley. Serve hot.