The Food Note Book

Japanese Beef Stew

2011-08-27T11:40:00.000-07:00

Hayashi Rice

450g thinly sliced beef 4 medium thinly sliced onions

1 medium carrot thinly sliced oil

1 clove of garlic thinly sliced 240ml red wine

1tsp soy sauce 2 bay leaves

1tbsp dried thyme 1tbsp Worcestershire sauce

Green peas for garnish

Sauce ingredients

4 cups of Beef Stock 440g Tinned Tomatoes

1tbsp Tomato paste 2tbsp butter

3tbsp flour Water

__________

- Heat oil in frying pan and brown off beef strips. Add garlic and carrot.

- Add veggies into large cooking pot. Then add beef stock, tinned tomatoes, paste,bay leaves and thyme. Bring to the boil and leave to simmer until reduced by half.

- Add beef and continue to simmer.

- In frying pan melt butter and add flour stirring until clumpy and slightly browned.

- Add to stew along with left over ingredients.

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Chinese Long soup

2011-08-27T11:24:00.000-07:00

300g pork fillets/chicken breast 6 large spring onions

200g Chinese lettuce 1tsp ginger puree

1 tbsp Rice wine 3 heads of Bok Choi

100g bean sprouts 1.5l of chicken stock

2tbsp light soy sauce 200g thin egg noodles

-Grill pork until cooked and slice thinly (ensuring even in width) There should be no blood and meat should be white.

- shred chinese lettuce

- slice bean sprouts and bok choi ensure there is some chunk to them but not massive

- boil noodles until cooked

- bring chicken stock to the boil and add: ginger, soy sauce, rice wine and meat.

- Then add greens heating them through this will take approx 2 minutes.

Cinnamon Toast

2010-12-16T05:31:00.000-08:00

Bread

Butter

Cinnamon powder

granulated sugar

- OK to start with toast your bread.

- spread the butter ontop and wait for it to melt

- sprinkle as much sugar as you like

- sprinkle cinnamon on (not too much though otherwise its over powering)

- enjoy!!

Turkey soup

2010-09-23T13:38:00.000-07:00

1 shredded chilli
1 small red onion peeled and thinly sliced
2 tbsp of rice wine vinegar
500ml of vegtable or chicken stock
2 tbsp soy sauce
4 spring oinions sliced
4 large sliced cooked turkey chopped or shredded
100g noodles

- put chilli, onion and stock in pan and simmer for 3 minutes

- add vinegar and soy sauce

- add spring onions and cook for 1 minute

- cook noodles and put in bowel with turkey then add soup

japanese dumplings

2010-09-23T13:02:00.000-07:00

pastry

100g flour
85ml of water

Filling

150g minced pork
2 spring onions
2 cloves of garlic
30g ginger chopped
3 tbsp of rice wine vinegar
2 tbsp sesame oil
4 tbsp of soy sauce
salt & pepper

Sauce

1/2 a very small cup of soy sauce
5 tbsp of rice wine vinnegar
1 tbsp sesame oil
1 tsp chilli powder

- mix pastry ingrediants and make a paste cover with damp cloth and leave to stand for 15 minutes.

- Roll it out thin and cut discs outapprox 10cm

- Finally chop garlic and ginger leave in container with minced pork. Pour in rice wine, sesame oil and soy sauce and season. Leave to stand for an hour.

- Place a tbsp of filling in the middle of the disc fold in half and seal it using a few drops of water around the edge.

- when you've made all your parcels boil water in a pan, add parcels cover with lid and leave for 3 minutes then fry them in a small amount of oil until golden brown.

Tagliatelle carbonara

2010-09-23T12:45:00.000-07:00

400g egg tagliatelle
300g prosciutto (for those on a tight budget bacon works well with this meal)
100g butter
200ml white wine
6 egg yolks
50g parmesan
oil

- cook bacon or 2/3 prosciutto and fry for a bit in a big pan.

- Add 1/2 butter, all the wine.

- in a bowel mix egg yolk with cheese season.

- cook tagliatelle in boiling water once cooked drain and save 1 tbsp of the water.

- add pasta to the bacon/prosciutto stir in egg mixture letting the heat from the pasta cook the egg.

- if the sauce seems too thick add the water you saved later and serve

Raspberry soup & vanilla cream

2010-09-23T12:30:00.000-07:00

100ml water
25g caster sugar
4 tbsp icing sugar
1 lemon juice
500g raspberries
200ml double cream
1 lemon grass stick
thumb size of root ginger
vanilla pod or 4 tsp of vanilla essance

- bring water and sugar to the boil in a pan.

- roughly chop ginger (remove skin) remove outter layer from lemongrass and chop and add it, add vanilla pod/ 2 tsp of essance if you use a pod then remove the seeds and keep them for later, Remove pan from the heat.

- Whip the double cream with icing sugar and vanilla seeds or 2 tsp of essance.

- Crush 350g of raspberries with 2 tbsp of icing sugar and lemon juice.

- using the cool liquid stir it through and after 10 minutes and sieve it onto a bowel then put in the fridge to chill.

- divide 200g of raspberries in 4 large glasses add soup then some cream

oriental fish soup

2010-09-23T12:05:00.000-07:00

200g prawns
2.5cm ginger root sliced
1 lemongrass sliced
1 zest and juice of a lime
2 large red chilli chopped
4 spring onions sliced
1 tbsp fish sauce
2 tbsp soy sauce
2 tsp sugar
75g mangetout
350g of fish of your choice (white is recomended)
375g rice noodles
some chopped mint

- put prawns, ginger, lemongrass, lime, 1/2 chillies, 1/2 spring onions, fish sauce, soy sauce and 1 1/2 litres of water. Simmer for 20 minutes once it begins to boil with the lid on.

- strain the contents and put to one side and bring back the liquid to a simmeradding the mangetout and fish and simmer for 2 minutes.

- Add the strained contents back in except for the ginger and lemongrass. Add the noodles and heat through until the noodles are ready then serve add mint if you like.

Pork Chow mein

2010-09-23T09:43:00.000-07:00

for the sauce

1 tbsp dark soy sauce
1 tbsp corn flour
1 tbsp light soy sauce
1 tsp five spice powder (or chilli powder)
1 tbsp sesame oil (this is expensive however it will last a long time you don't need much)

The rest

250g egg noodles
6 pork chops
4 spring onions
100g mangetout
1 red chilli
(you can add any vegtables you want its up to you!)

- cut the pork into bite size chunks and stir fry for 5 minutes (Personally I do not cook meat with any oil this is prefrance however if you want to use oil feel free to do so.)

- Push the pork to one side and add the vegtables and stir fry for 4 minutes.

- take off the heat and mix together the sauce ingrediants make sure they are well mixed.

- Cut up the chilli (up to you to add the seeds) and add to the meat and veg put back on the heat if the meat hasn't cooked.

- Add the sauce and mix whilst cooking the noodles.

chocolate chilli muffins (nicer than it sounds lol)

2010-09-22T11:59:00.000-07:00

1 egg
1 cup of self raising flour
5 tbsp sugar
5 tbsp of vegatable oil
1/4 bag of milk chocolate chips
1 tbsp of red chilli powder
1 tbsp of cinnamon
1/2 cup of coco powder
1/2 cup of milk

- preheat oven to 200 degrees celcius.

- combine milk, egg, sugar and vegatable oil and mix together until they combine.

- using a large bowel add flour, cinnamon, chilli powder, coco powder and chocolate chips and mix together.

- Then add the liquid mixture to the large bowel and mix. (it shouldn't be really thick if it is then add more milk, if its like water then add more flour)

- you can use fairy cake holders or muffin holders (please note I haven't cooked them with muffin holders so I am not aware if it takes longer to cook)

- cook for 20 minutes and they should be cooked.

- a recommended topping for this is caramel.

Cawl (welsh stew)

2010-02-27T14:14:00.000-08:00

3 tbsp oil
2 potatoes
1 large Leek
1 large carrot
1 small swede
1 small brocolli
3 pork chops
4 sausages
1 turkey breast
2 litres of vegtable stock

- heat oil in pan Dice vegtables into 2cm bits. Then add them to the pan and brown off the vegtables. Then place in a separate container.

- cut meat into chunks and brown the meat in the pan that cooked the vegtables. Once the meat is browned off add the stock and reduce the stock with the pan covered with the lid for 45 minutes.

- Add the vegatables; make sure theres enough stock in there to cook your vegatbles (add more if needed). Put the lid back on and leave to simmer until the vegtables are cooked through.

- To thicken it add cornflour water mixture as you like.

tangerine muffins

2009-11-09T15:04:00.000-08:00

1 egg
1 cup of flour
5 tbsp sugar
juice of 3 tangerines
5 tbsp of vegtable oil
3 tsp of baking powder
1/4 tub (500g) of morrisons own brand orange & appricot yogurt
1/4 200g bag of white chocolate chips
1/2 cup of goats milk

- Preheat oven 200 degrees celcius

- Combine egg, tanerine juice, yogurt, milk, vegtable oil, sugar and mix.

- Add baking powder and flour and chocolate chips to a LARGE bowl (I had to use a cassarole bowl) then add the liquid ingrediants and mix till ingredinats have combined.

- spoon into fairy cake cups (I use silicone re-usable ones) until three quaters full and then place on tray and cook for 20 minutes

- please note I use a fan assisted oven so if you don't you may need to cook them for longer

wonton soup

2009-11-05T13:58:00.000-08:00

30 wonton wraps
1 egg white - lightly beaten
2 tbsp finely chopped spring onion

FILLING

175g pork/beef mince
225g peeled & chopped prawns (pre cooked)
1/2 tsp ginger
1 tbsp soy sauce
1 tbsp rice wine
2 tsp chopped spring onion
pinch of sugar
pinch of white pepper
dash of sesame oil

SOUP

2 lites of chicken stock
2 tsp salt
1/2 tsp of white pepper

-Mix filling ingrediants together and stir well until texture is thick, leave to rest for 20 minutes.

-place a tsp of filling in each wrap. Brush the edge of wrap with a small amount of egg white.

-bring opposite edges together making a flower shape.

- Bring stock to the boil in large saucepan, add salt, prawns and pepper.

- boil wontons in stock for 5 minutes, skin should begin to wrinkle around filling when cooked.

- to serve dish out wontons add soup and sprinkle spring onions ontop.

Wonton wrappers

2009-11-05T13:46:00.000-08:00

1 egg
3/4 tsp salt
2 cups of flour
1/2 cup of water
extra flour
extra salt

- Lightly beat egg whilst adding salt

- then add 1/4 cup of water

- sift flour into large bowel and make a well in the middle. (make a hole in the centre of the flour)

- pour egg misture in the centreand mix well until you make dough.

- if the dough is too dry add water.

- if the dough is too sticky add flour

- knead on floured surface for 5 minutes until dough is smooth

- then place back in bowel and cover with tea towel for 30 minutes

- Flour surface (this prevents the dough sticking to the surface) and roll out dough.

- ensure its rolled thin and cut into 1/2inchx1/2inch squares.

- can be stored in freezer bag in fridge or freezer.

Prawn/steak noodles with peanut dressing

2009-10-24T16:47:00.000-07:00

2tbsp peanut butter

1tsp sesame oil

1 tbsp soy sauce

50g mangtout halved length ways

1 diced red chilli

1 tbsp sweet chilli sauce

100g of noodles (preferably egg)

150g peeled cooked prawns or 0.292g of steak

2 shredded sprig onions

- whisk peanut butter, sesame oil, soy sauce, sweet chilli sauce and 2tbsp of boiling water. This will make the dressing. If needed add more water to make sauce thinner.

- Cook noodles per instructions, drain and place in bowel with cooked prawns/cooked steak and mangetout.

- Add diced chilli to dressing and mix. Then drizzle ontop of noodles.

- sprinkle spring onions ontop and serve.

Lasagne

2009-10-21T12:46:00.000-07:00

THIS WILL FEED 4 PEOPLE

1Kg of minced beef or quorn

lasagne sheets (the number depends on the size of dish used)

Frozen vegtables (amount depends on preferance)

500g of tomato sauce

1 tin of chopped tomatos

cheese (as much as you want)

1000g of white lasagne sauce (2 jars)

vegtable/olive oil

- heat oil, add mince and fry till brown (non stick pan is the best)ensure mince is broken up to cook quicker.

- whilst mince is cooking preheat oven to 180 degrees celcius. boil kettle and add frozen veg to bowel with hot water to defrost.

- once mince is cooked drain excess water and fat away.

- add tomato sauce to mince and mix then add tin of chopped tomatos and mix in aswell.

- At this point increase heat on mince tomato mixture, check on vegtables if defrosted add to mix and stir in.

- Leave mixture on heat for 10-20 minutes until bubbling through.

- whist mixture heats up grate cheese

- when the mixture is ready spoon a layer of tomato mixture into dish then add a layer of white sauce, then add lasagne sheets ontop to cover it.

- Repeat this till dish is full finishing with a layer of lasagne sheets then white sauce ontop. Add as much cheese as you like ontop.

- put in oven for 30-45 minutes depending on wheather oven is fan assisted or not.

Raspberry milk Jelly

2009-09-21T14:11:00.000-07:00

225g of raspberries
1 block of raspberry jelly
170ml of chilled evaporated milk
75g white chocolate gratted

- blend raspberries in blender (keep a few to decorate)put in fridge to cool.

- break jelly up put in heat proof jug pour 275ml of HOT water to dissolve jelly cubes. Stir as needed.

- set aside till cool, then chill for 15 minutes in the fridge.

- PLEASE NOTE THIS JELLY NEEDS TO STAY AS A LIQUID

- whisk evaporated milk till foamy.

- add milk and blended raspberries to the jelly and whisk add bit by bit and whisk till it looks like a mouse.

- pour into glasses and chill until set. Decorate with raspberries and white chocolate.

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Yorkshire puddings

2009-09-21T14:04:00.000-07:00

75g plain flour
75ml of milk
1 egg

- sift flour in a bowel add egg in and beat gradually.

- then beat in milk with 50mls of water.

- preheat oven to 250 degrees celcuis

- use a tin (line it with baking paper) and add mixture and cook till ready

steak stuffed with stilton

2009-09-21T13:56:00.000-07:00

4 fillets of steak
8 slices of parma ham
veg of your choice
stilton cheese (as much as you want)

- sear steak for 1 minute

- make a cut on one side make sure it goes about half way into the steak and stuff as much stilton as you want.

- wrap steak in parma ham

- preheat oven to 225 degrees celcuis. cook for 10-15 minutes.

- boil pan of water and cook veg.

creamy salmon pasta

2009-09-21T13:45:00.000-07:00

300g penne or rigatoni
2 tbsp tomato puree
350g of broccoli
300g bonless & skinless salmon fillets
150g soft cheese (tastes best if cheese has garlic & herbs, low fat also an option)
142mls single cream

- cook pasta per instructions, add broccoli into cooking pasta for the last three minutes of cooking

- meanwhile put salmon in frying pan, season and cover fillets in water and bring to the boil.

- Simmer for 6 minutes with the lid on.

- It'll be cooked when the salmon can be flaked with a fork.

- transfer to plate and keep warm.

- mix cheese, tomato puree and cream. To make sauce

- Drain pasta and broccoli, then return it to the empty pan, add sauce and stir well.

- flake salmon ontop just before serving and serve in warm bowel.

Pasta with Smoked Salmon

2009-09-07T14:52:00.000-07:00

320g smoked salmon
1 unwaxed lemon -juice & zest
350g tagliatelle
200ml creme fraiche

- Preheat oven to 200 degrees celcius/180 for fan assisted
- foil tray, place salmon & 4 tbsp of lemon juice & 2tbsp water.
- fold foil into parcel (with air in it), cook for 15 minutes
- Heat large pan of water till boiling, add tagliatelle cook for 8-10 minutes
- Whislt they cook, mix creme fraiche with lemon zest, season with small amount of black pepper
- flake fish through pasta with creme fraiche

corned beef Hash

2009-08-25T03:49:00.000-07:00

1 tsp of butter
2 onions (diced)
1 beef oxo cube
375g corned beef
white wine
750g peeled potatoes (diced)
milk
1 tbsp butter
grated cheese
1 tbsp french mustard
cooked vegtables

- preheat oven 200 degrees celcius

- boil diced potatoes in lare pan, when cooked remove from heat and allow to cool

- heat 1 tsp of butter in frying pan, add chopped onion and fry till golden brown

- add 1 tbsp of french mustard a large splash of wine and oxo cube and stir to mix

- reduce content and add another serving of wine

- Add corned beef and mix into mixture

- cook for 5 minutes, breaking up with fork add cooked vegtables and mix

- place content of frying pan in oven proof dish

- drain potatoes add 1 tbsp of butter and enough milk to make mash potatoes.

- once mashed potatoes made, spread over mixture in oven proof dish and add as much cheese as you want

- cook for 20 minutes and serve.

home made welsh fish cakes

2009-08-16T11:57:00.000-07:00

225g cooked crab meat (I use tinned crab meat)
225g baked & flaked salmon (Again I use tinned salmon)
225g warm mashed potatoes
1tsp chives
2 egg yolks

FOR BREADCRUMB COATING
110g flour
2eggs
225g breadcrumbs
1tbsp milk

FOR MINTED YOGURT
100ml cream
2tsp mint (fresh is best) finally chopped
100ml plain natural yogurt

- combinecrab & salmon in a bowel then add mash potatoes and mix.

- add chives and egg yolk and mix again until they bind.

- move onto a lightly floured surface,

- with flour rubbed onto your hands divide the mixture into 8 balls
- ensure there is a good coating of flour on each one.

- flatten the balls until 2cm thick.

- beat 2 eggs in bowel then whisk in milk

- Coat fish cakes with egg mixture & add breadcrumbs, ensure to remove excess

- Place in baking tray and set in freezer for 4 hours

- Melt butter on frying pan & fry cake until golden brown.

- Combine ingreadients for mint yogurts together in a bowel and serve.

Sheperd's Pie

2009-08-16T11:06:00.000-07:00

1Kg peeled potatoes

350g lamb

1 small onion

1 large carrot

2tsp flour

250ml lamb stock

1tbsp Worcestershire sauce

1tbsp brown sauce

1tbsp tomato sauce

4tbsp milk

25g butter

25g gratted cheese

- Preheat oven to 200 degrees celcius, cook potatoes till tender

- Cut lamb into chunks or buy minced lamb.

- Heat another pan add oil & dice and cook onion and carrot until golden brown.

- Add flour, lower heat & cook for 1 minute.

- Add stock (200mls) & bring to the boil & reduce till thick, add the rest of stock and mix.

- Remove from heat & add lamb, tomato sauce, brown sauce & worcestershire sauce and mix.

- place content in oven proof dish

- drain potatoes, add milk & butter and mash until there are no lumps.

- spread mash ontop of contents in oven proof dish, sprinkle grated cheese ontop.

- cook for 25 minutes

Beef Stroganoff

2009-08-08T16:44:00.000-07:00

1 onion

225g mushrooms (optional)

vegtable oil

1tbsp french mustard

450g rump/surloin steak

300ml cream

pinch of salt and pepper

1 cap of whiskey

- prepair frying pan with vegtable oil.

- roughly cut onions and cook for 5 minutes.

- add mustard and steak and stir fry for five minutes.

- add cream and whiskey, heat up, mix and reduce till a thick sauce.

- tastes great with rice or pasta

Tiramisu

2009-08-08T16:30:00.000-07:00

225g mascarpone cheese

1 egg - separate yolk & and egg white

2tbsp natural yogurt

2tbsp caster suger

2tbsp dark rum

2tbsp strong black coffee

8 spounge fingers

2tbsp grated dark chocolate

- Put mascarpone in lage bowl, add egg yolk & yogurt, beat until smooth.

- whisk egg white until stiff, then whisk in suger.

- Fold mascarpone into mixture & divide into containers.

- mix rum & coffee in separate bowel.

- dip spounge into coffee/rum mixture.

- divide spounge into serving container and add cheese mixture ontop.

- sprinkle chocolate ontop & serve when ready.

Black and White chocolate shots

2009-08-02T05:56:00.000-07:00

2 tablespoon (TBSP) Caster suger
6 tbsp double cream
25 gram dark chocolate finely chopped
25 gram White choclate finely chopped
2 tbsp Kahula

- put sugar in heatproof bowl add 4tbsp boiling water
- mix to melt the sugar and set aside
- heat half the cream in pan till boiling
- then add dark chocolate/white chocolate.
- Add 2tbsp Kahula. and mix into sugar syrup.
- pour into small bowel
- Make another batch using white/dark chocolate
- cool the mixtures, then stir, cover with clingfilm
- chill till ready to serve.
- pour into small glasses or shot glasses.

Bara Brith

2009-08-02T05:39:00.000-07:00

This is a welsh fruit cake, the recipie was passed on to me by my grand mother and is the best fruit loaf I've ever tasted.

4 Oz butter

6 Oz non demorera brown sugar

12 Oz mixted fruits (suggest glazed cherries, currents etc)

2 beaten eggs

8 Oz self raising flour

1 loaf tin

- melt butter, sugar and add fruit.

- bring to the boil and simmer for 15 minuts

- allow to cool and mixture of flour and beaten eggs

- mix till smooth and put into loaf tin

- bake for 1 hour and 45 minutes at 150 degree celcius/300 degree farenheit/gas mark 3

- KEEP FOR A MAX OF 3 WEEKS

02/08/09

2009-08-02T05:29:00.000-07:00

I saw this blog a while ago: http://arundathi-foodblog.blogspot.com/ and thought ya know what a great idea so I thought I'd share the recipies that I've used myself and enjoyed them so much. Please if anyone has a way to improve the recipies or any comments please feel free to comment on them.

lu