|For a friend......
Thursday, 26 November 2009
Wednesday, 25 November 2009
|I received my very first guests to our home, Dewi and Nafisah, Lynne and baby Sofea and Sherry and Sufiya.
It was such good fun catching up after not seeing them for quite some time.
Read more about their (mis)adventures at Dewi's.....
Tuesday, 24 November 2009
Monday, 23 November 2009
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp red pepper flakes
4 tilapia fillets
1 tbsp olive oil
To prepare fish, sprinkle over both sides of fish with salt, cumin, paprika and red pepper.
Heat olive oil in a large nonstick skillet over medium-high heat. Add fish and cook 3 minutes on each side or until fish flakes easily when tested with a fork.
Lemon Parsley Spaghetti
Zest and juice of 2 large lemons
1 large bunch fresh Italian flat-leaf parsley, leaves picked, half finely chopped and half left whole
2 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste
Sea salt, to taste
Melt butter with olive oil and lemon zest. Remove from heat.
Put a large pot of salted water on to boil. Add pasta to pot. Cook pasta according to package instructions; drain, reserving about ½ cup cooking water. Toss pasta into the melted butter and add the reserved cooking water. Add in the rest of the ingredients. The residual heat from the pasta will wilt parsley.
Saturday, 21 November 2009
|Of things that are taken for granted......
I am on a 10-day course of antibiotics after contracting pneumonia but the sun's out today and I'm not one to stay in bed on such a beautiful day.
“To photograph is to hold one's breath, when all faculties converge to capture fleeting reality. It's at that precise moment that mastering an image becomes a great physical and intellectual joy.”
Henri Cartier-Bresson (French Photographer, 1908-2004)
Friday, 20 November 2009
Isla's Blueberry Bread and Butter Pudding
Leftover baguettes, sliced
Butter, for spreading
Blueberry jam, for spreading
275 ml milk
60 ml double cream
50 g caster sugar
1 tsp vanilla extract
fresh blueberries (optional)
Butter the bread on both sides. Then spread the jam on one side of the bread.
Arrange a layer of buttered bread over the base of the baking dish. You may, if using, sprinkle the fresh blueberries or any dried fruits on top of the bread.
Next, in a glass measuring jug, measure out the milk and add the double cream. Stir in the caster sugar and vanilla extract, then whisk the eggs, first on their own in a small basin and then into the milk mixture. Pour the whole lot over the bread, sprinkle over some brown sugar and bake in the oven for 30-40 minutes.
Saturday, 14 November 2009
|The girls are off for the weekend.......
Elsa and I will be on the early morning plane heading south towards Schipol, leaving Mr Dudwey home alone, holding the fort. Let's hope there won't be any marauding pirates or viking attacks while the girls are away.......
Thursday, 12 November 2009
|This is my take on my favourite Keralan fish curry, Meen Mollie.........
Since I'm on a self-imposed food restrictions due to my ever-increasing allergic reaction to food like eggs and seafood, I have to make changes to some of my favourite recipes. Perhaps I should consider being a vegetarian.....
Chicken and Mushroom Mollie
250g chicken breast, cut into chunks
1 teaspoon turmeric powder
1 lime, juiced
For the sauce:
A little vegetable oil, for frying
2 green chillies, seeded
1 inch piece ginger, peeled and thinly sliced
5 or 6 cloves garlic, peeled and crushed (do not chop, crushing gives the curry better flavor)
1/2 medium white onion, thinly sliced
2 to 3 Indian bay leaves
1/2 teaspoon turmeric powder
200 ml coconut milk
10 large white mushrooms, quartered
8 cherry tomatoes
Place the chicken in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 1 to 2 hours.
Heat the oil in a deep saucepan.
Add the chillies, ginger, garlic, onion, and bay leaves to the oil. The bay leaves must be added in at the beginning, so the flavors can infuse with the other ingredients.
Stir lightly until onions are transparent.
Add 1/2 teaspoon of turmeric powder, and stir.
Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle.
Add the chicken and a pinch of salt. Bring to the boil, reduce heat, and simmer for 20 minutes.
Add the mushroom, tomatoes and thick coconut milk. Season to taste.
Simmer gently for additional 10 minutes until cooked.
Serve with boiled or steamed white rice.
Saturday, 7 November 2009
Friday, 6 November 2009
|What to do with left-over samosa fillings?
I dunno if anybody is familiar with this dish. My mom used to make this dish a great deal as I was growing up and I think she got the recipe from one her great aunt (or sumthin' like that....). It's like our family's version of Shepherd's Pie except that there's a layer of sliced hard-boiled egg in between the meat fillings and the mashed potatoes.
As to why it is called Godam? Go figure!
1 clove garlic, finely chopped
1 teaspoon finely chopped fresh ginger
2 red onions, chopped
2 potatoes, diced
1 teaspoon curry powder
250 gm minced beef
1/2 cup water
1 teaspoon garam masala
chopped coriander leaves
salt and pepper, to season
oil for frying
225 gm plain flour
1 teaspoon salt
3 tablespoon oil
100ml hot water
oil for deep frying
To make the filling; heat a little oil in a saucepan and fry garlic, ginger and onion until soft.
Add curry powder.
Add minced beef or lamb and fry over a high heat, stirring constantly until meat turns brown. Add in the potatoes. Turn heat down and add water.
Cover pan and cook until meat is tender and all the liquid has been absorbed.
When cooked, turn off the heat and sprinkle with garam masala and chopped coriander. Allow to cool.
To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
Divide into 12 balls. Roll each ball into a round of about 6" across. Cut in half.
Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 1.5 tsp of the filling and seal the top with a little water.
Make all the samosas in the same way.
Heat the oil in a wok over medium heat. Put as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with chutney.