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March 19, 2024, 1:18 am |
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Saturday March 23, 2024
Shrimp Cocktail
Ingredients :
1 lb shrimp with shell
Shrimp broth
1-1/4 cup ketchup
Dash Valentina hot sauce
Dash Worcester sauce
1 lime
Small onion
2 tomatoes
1 Serrano, seeds removed if you don’t want it too spicy.
Cilantro
1 can tomato sauce
Half a cucumber, remove seeds
Salt
2 avocados
Directions :
Remove shells from shrimp and boil with a little salt. When shrimp is done remove and place the shells in the same water and let that boil.
Remove shells and discard
Add the shrimp broth to a bowl and add 1-1/4 cup ketchup, 1 can tomato sauce, dash of Valentina, dash of Worcester sauce, and lime. Mix and add more of whatever you think it needs to get that consistency it needs not too thick or watery.
Then just dice up cucumbers, tomato, onion, Serrano,and cilantro, avocado, and shrimp. Add to broth. Mix and taste.
Saturday March 16, 2024
Mozzarella Onion Rings Cheese Stick
- 100g Mozzarella cheese
- 1 Onion
- 50g Flour
- 100g Bread crumbs
- 2 Eggs
- Cooking oil
1. Prepare Ingredients: Slice the mozzarella cheese into sticks. Cut the onion into 1/4 inch thick rings. Separate the rings and fit a mozzarella stick inside each onion ring.
2. Coating: Place flour, beaten eggs, and bread crumbs in three separate bowls. First, coat each mozzarella-filled onion ring in flour, tapping off the excess.
3. Dip in Eggs: Next, dip the floured rings into the beaten eggs, ensuring they are fully coated.
4. Bread Crumbs: Finally, coat the egg-dipped rings in bread crumbs, pressing gently to adhere the crumbs evenly.
5. Fry: Heat cooking oil in a pan over medium heat. Fry the coated onion rings for 2-3 minutes or until golden brown and crispy. Turn them halfway through to ensure even cooking.
6. Serve: Remove from oil and drain on paper towels. Serve hot for a gooey mozzarella center and crispy outer layer.
Enjoy your Mozzarella Onion Rings Cheese Stick, a delicious twist on classic onion rings and mozzarella sticks combined into one mouthwatering snack!
Soya Sauce Soaked Shrimp
The recipe for shrimp soaked in soy sauce is new and delicious.
Prepare materials:
- Onions, wine, minced garlic and chili, green onions, cooking wine
- Spices: soaked, soy or fish sauce
Variable mode:
1. Cook shrimp: spread onion and chicken on the shallow bottom, arrange on top, add 2 cups of cooking wine, stir and steam until the shrimp turns red. Wait for the shrimp to cool, then peel the shrimp
2. Mix soy sauce: minced powder, chili pepper, 2 soy sauce powder or sauce, 1 cooked base powder, 1 hot oil powder, pour until fragrant then add shrimp to soak.
Homemade Flour Tortillas
Here’s the recipe:
I used 2 cups of flour, 1 tsp salt, 1 tsp baking powder, 4 tbs melted butter and 3/4 cup of warm water.
Add the flour, salt and baking powder to a large bowl and mix well.
Then add the melted butter (let it cool first before adding).
Start mixing with your hand while slowly adding the water.
Knead for about 5 min and shape into a ball.
Next divide the dough into 8 equal sized balls.
Roll out the dough balls using a little flour.
Then in a skillet over medium heat cook the tortillas for about 1 min on each side.
The tortillas should bubble up.
Saturday March 09, 2024
Veggie Pasta Bake
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Ingredients
-
½ x 170g loaf of garlic bread
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olive oil
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2 cloves of garlic
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2 leeks
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1 bunch of fresh basil , (30g)
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2 teaspoons dried oregano
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3 x 400g tins of plum tomatoes
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500 g dried pasta , such as orecchiette, conchiglie or gemelli
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50 g Parmesan cheese , plus extra to serve
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8 cubes of frozen spinach
Method
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Tear the garlic bread into a blender and blitz into fine crumbs, then mix in a little olive oil and set aside.
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Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the garlic and trim, wash and finely slice the white part of the leeks (save the green tops for tasty cooking another day – they work great in soups or stocks).
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Drizzle 2 tablespoons of oil into a large shallow casserole pan over a medium heat and add the garlic. Finely slice the basil stalks, then add them to the pan, along with the dried oregano and gently fry for a couple of minutes.
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Add the chopped leeks to the pan, season with a pinch of sea salt and black pepper and cook gently for 10 minutes, until softened, stirring regularly and adjusting the heat to low if they start to colour.
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Tip in the tomatoes, breaking them up with the back of your spoon, then half-fill each tin with water, swirl around and pour into the pan. Bring to the boil, then reduce to low and leave to tick away for 15 to 20 minutes.
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Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes, then drain, reserving a mugful of starchy cooking water.
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Tip the sauce into a blender with most of the basil leaves (reserving a few to serve) and whiz until smooth (you may need to work in batches), then season to perfection. Return the sauce to the casserole pan, stir through the cooked pasta, loosening with the reserved cooking water if needs be.
Ingredients
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2-3 pounds corned beef brisket
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1 large onion peeled and cut into quarters
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4 cloves garlic minced
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2 bay leaves
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1 teaspoon black peppercorns
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½ teaspoon mustard seeds
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½ teaspoon coriander seeds
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4 whole cloves
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mustard or horseradish for serving
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1 small head cabbage cut into 6 wedges
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3 medium potatoes peeled and quartered
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3 medium carrots peeled and cut into thick slices
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salt and pepper to taste
Corned Beef & Cabbage
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Ingredients
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2-3 pounds corned beef brisket
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1 large onion peeled and cut into quarters
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4 cloves garlic minced
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2 bay leaves
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1 teaspoon black peppercorns
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½ teaspoon mustard seeds
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½ teaspoon coriander seeds
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4 whole cloves
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mustard or horseradish for serving
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1 small head cabbage cut into 6 wedges
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3 medium potatoes peeled and quartered
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3 medium carrots peeled and cut into thick slices
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salt and pepper to taste
Instructions
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Place the corned beef brisket in a large pot. Add enough water to cover the meat. Add the onion, garlic, bay leaves, peppercorns, mustard seeds, coriander seeds, cloves, salt and pepper.
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Bring the water to a boil, then reduce to a simmer. Cover and cook for about 2 to 2½ hours, or until the meat is tender when prodded with a fork.
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Once the meat is tender, add the potatoes and carrots to the pot. Let them cook for about 10-15 minutes.
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After the potatoes and carrots have started to soften, add the cabbage wedges on top. Cook for an additional 15-20 minutes, or until the cabbage is tender but not mushy.
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Remove the vegetables and beef from the pot. Slice the beef against the grain. Serve hot with the vegetables. Mustard or horseradish on the side is highly recommended for that extra kick!
Notes
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Go Easy on the Salt: Remember, the corned beef is already quite salty, so be cautious with adding extra salt. Taste the broth before adjusting the seasoning.
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