4. February 2010 by admin.

Ingredients
1 1/2 cup All-purpose flour
2 cups Milk
2 Eggs
1 tbsp Granulated sugar
1 cup 35% whipping cream
2 tbsp Icing sugar
1/2 tsp Vanilla extract
1 tbsp Vegetable oil
1 tbsp Butter
2 Gala Apples, peeled and sliced into 1/2-inch slices
3 tbsp Unsalted butter
3 tbsp Honey
1/2 cup Chopped Pecans
1/2 cup Frozen Wild Blueberries

Steps

- In a bowl, whisk flour and milk until smooth. Add eggs and sugar and whisk until smooth, about 10 seconds. Let stand 10 min.
- Meanwhile, beat whipping cream, icing sugar and vanilla until firm. Cover and refrigerate until ready to use.
- Heat a 10-inch nonstick skillet over medium heat. Melt butter and oil together in microwave for 30 seconds; stir to blend. With a heat-resistant brush, brush pan lightly with some of the butter and oil mixture. When pan is hot, pour 1/3 cup batter in pan and swirl pan to coat thinly. Cook until bottom is golden and edges start to curl, about 1 min. Flip over and cook other side, about 30 seconds. Remove to a platter. Repeat with remaining batter to make 8 crêpes.
- Melt butter in a medium nonstick skillet over medium heat, Add apples and cook until lightly browned, about 3 min. Add honey and simmer 1 min. Add pecans and blueberries and simmer 1 min. Remove from heat and let stand for 5 min.
- To assemble, lay one crepe on a serving platter. Spread evenly with 1/4 cup whipped cream. Repeat, using all the crepes and whipped cream. Top with apple-blueberry mixture. Cut into eight wedges and serve with additional whipped cream, if desired.

Posted in Breakfast, Desserts | Print | No Comments »

28. January 2010 by admin.

Ingredients

2/3 cup cornstarch
¼ cup rice flour
1 tsp baking powder
4 tablespoon water
2 egg white
½ kilo fresh fruits (Apricot, strawberry, plum)

Steps

- Wisk starch, rice flour, baking powder, water, and egg white, in a deep bowl, until well combined.
- Dip fruits into batter until fully covered.
- Heat oil in a frying pan on medium heat.
- Fry fruits for 2 minutes until golden color.
- Put fried fruits on parchment paper, wipe off excess.
- Serve warm with homemade strawberry sauce.
٭ This recipe is gluten free, suitable for who is allergic of wheat flour.

Sponsor by: Wrist Watches

Posted in Gluten Free, Snack | Print | 1 Comment »

28. January 2010 by admin.

Ingredients

1/2 kilo Mozzarella cheese
3 eggs
1 cup flour
1 cup bread crumbs
oil for frying
tomato sauce to present
Steps

Slice mozzarella cheese in equal size fingers.

Beat eggs and seasoned with salt and pepper.

Cover the cheese fingers in flour, eggs, then bread crumbs (keep in refrigerator to hold together) and then repeat the same steps again.

Fry the fingers in hot heavy oil, until golden.
Lift onto paper towels to absorb excess oil.
Served hot with tomato sauce or ketchup.

Sponsor by: Wrist Watches

Posted in Snack | Print | No Comments »

22. January 2010 by admin.

Ingredients

5 tsp. (25 mL) butter
1 Tbsp. (15 mL) olive oil
1 shallot, chopped
1 leek, white part only, chopped
1 1/2 stalks celery with leaves, finely chopped
1 medium carrot, sliced thin
1 new potato, finely diced
4 button mushrooms, sliced thin
Salt and pepper to taste
2 Tbsp. (30 mL) unbleached all-purpose flour
2 cups (500 mL) chicken broth
1/2 bay leaf
1 sprig fresh thyme
1 1/4 – 2 cups (310 – 500 mL) 2% or whole milk
1/2 cup (125 mL) whole kernel corn, drained
1/2 lb. (225 g) fresh salmon (barely cooked), cut into very small pieces
Fresh dill to taste for garnish
Sufficient quantity, smoked salmon, cut into strips to garnish
1 Tbsp. (15 mL) minced parsley

Steps

In a stockpot over low heat, cook shallot and leek in butter until glassy.
Add remaining vegetables, except corn, and cook 10 minutes.
Salt and pepper lightly. Stir in flour.
Add broth a little bit at a time, whisking each addition into the flour mixture. Add bay leaf and thyme. Bring to a boil and cook until mixture thickens.
In a small pan, bring milk to just under a boil. Stir into soup. Add corn and cook 2 minutes.
Remove from heat. Remove thyme and bay leaf. Stir in salmon and parsley.
Spoon chowder into large heated bowls and garnish with fresh dill and smoked salmon strips.

Sponsor by: Wrist Watches

Posted in Fish | Print | No Comments »

22. January 2010 by admin.

Ingredients

2 Tbsp. (30 mL) olive oil
1 large pepper, seeded and coarsely chopped
2 Tbsp. (30 mL) minced garlic
1 Tbsp. (15 mL) paprika
3 plum tomatoes, diced
2 cups (500 mL) turkey, cut into bite-size pieces
6 cups (1.5 L) chicken broth
¼ lb (100 g) dried rice vermicelli
2 cups (500 mL) baby spinach
to taste salt and pepper
½ cup (125 mL) sour cream
4 scallions,sliced diagonally

Steps

In a large pot, heat oil over medium-high heat and cook pepper, garlic and paprika and cook 3 minutes.
Add tomatoes and continue cooking over medium-high heat while stirring in turkey and chicken broth. Simmer 15 minutes. Add rice vermicelli and cook 3 minutes.
Add a little water or broth to thin soup to desired consistency.
Stir in spinach just before serving,season and serve, adding a dollop of sour cream and scallions to each bowl.

Sponsor by: Wrist Watches

Posted in Turkey, Soups | Print | No Comments »