Wednesday, March 21, 2012

Cauliflower with creamy bell pepper and pesto sauce

Cauliflower with creamy pepper and pesto sauce / Lillkapsas paprika-pestokastmega 
Cauliflower with creamy pepper and pesto sauce
(Lillkapsas paprika-pestokastmega)
Adapted from the Swedish Arla site.

1 red bell pepper
1 large cauliflower (about 600 g)
1 to 2 Tbsp butter
200 ml double/thick cream
3 to 4 Tbsp basil pesto
salt, to taste

Cut the cauliflower into small florets. Blanch in a lightly salted water for 3-4 minutes, until al dente.
Meanwhile, deseed and chop the pepper. Heat some butter in a small frying pan, add the bell pepper and sauté gently until softened. Add the cream and pesto, stir until combined. Simmer for a few minutes, until lightly thickened, then season to taste with salt, if necessary.
Drain the cauliflower thoroughly. Place into a serving bowl, spoon the red bell pepper and pesto sauce on top.
Serve hot or at room temperature.

Cauliflower cheese with mustard
Cauliflower and mince gratin with cheese and dill
Cauliflower with crispy breadcrumbs
Roasted cauliflower
2 recipes: spicy cauliflower with tomatoes AND sautéed cauliflower with sage and boiled eggs


I Have Already Come 10

I love these angels! so cute! isn't it? :)

Tuesday, March 20, 2012

Kimchi Reuben Sandwich


1 teaspoon butter
2 tablespoons kimchi, squeezed and drained, coarsely chopped
2 tablespoons sauerkraut, squeezed and drained, coarsely chopped
1 tablespoon butter, room temperature
2 slices rye, lightly toasted
1/2 cup swiss, shredded, room temperature
1 tablespoon russian dressing
2 ounces cooked corned beef, sliced or shredded, warm
Melt the butter in a pan over medium heat until it bubbles, add the kimchi and sauerkraut and saute until most of the moisture has evaporated, about 2-3 minutes.
Heat a clean non-stick pan over medium heat.
Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with half of the kimchi and sauerkraut, half of the russian dressing, the corned beef, the remaining russian dressing, kimchi and sauerkraut, cheese and finally the other slice of bread.
Add thesandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Gochujang Russian Dressing
Mayonnaise and gochujang combine to form a wonderful combination of creamy and spicy and it works amazingly well in a Russian dressing.

Servings: make 1 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Printable Recipe
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons onion, grated
1 tablespoon horse radish
1/2 lemon, juice
1 teaspoon gochujang
1/4 teaspoon paprika
salt and pepper to taste
Mix everything.


Sunday, March 11, 2012

Shrek :D


I Have Already Come 9


Oatcakes spiked with ginger

Ginger-oatcakes / Ingveri-kaerahelbeküpsised

125 g butter, at room temperature
100 g caster sugar
100 g (wholemeal) flour
100 g old-fashioned rolled oats
1 tsp baking powder
1 tsp ground ginger
3 to 4 Tbsp double/heavy cream

Cream butter and sugar. Combine dry ingredients in a bowl, then stir into the sugar and butter mixture. Finally add the cream and stir lightly until combined.
Form the cookie mixture into small balls (about a heaped teaspoonful each) and place them onto a parchment-covered baking sheet, leaving plenty of room between the cookies, as they spread out during baking.
Bake in a preheated 200 C oven for about 8 minutes, until light golden brown on edges.
Remove from the oven, leave to cool for a few minutes, then transfer onto a metal rack to dry and go crisp.


Wednesday, March 7, 2012

Kumi’s Gyoza

Makes 96 gyoza
300g round cabbage, finely chopped
1 teaspoon salt
500g minced pork
50g Chinese chives, finely chopped
50g spring onions/scallions, finely chopped
1 tablespoon minced young ginger
1 tablespoon minced garlic
2½ teaspoons light soy sauce
1 tablespoon cooking sake
2 tablespoons sesame oil
1 tablespoon chilli bean paste (dou ban jiang)
96 gyoza wrappers
Julienned young ginger
Rice vinegar
Light soy sauce
Chilli bean paste (optional)
The flavour of these dumplings highly depends upon the provenance of your ingredients. The cabbage we use is circular, but flat rather than dome-shaped. Whenever possible, we try to use Japanese cabbage as it tends to be sweeter. Alternatively, we tell the green grocer at our local wet market that we want the sweetest cabbage he can find—specifically the sort you would serve raw with certain Thai dishes. While you can use any sort of minced pork (or mix it with chicken if you like), we prefer a combination of pork shoulder and pork belly for flavour. Opt for whatever you prefer. If you can’t get Chinese chives, just substitute with more spring onions. Again, we try to use Japanese negi. We also prefer Japanese made soy sauce (shoyu) for this dish as it isn’t as straightforwardly salty. But it doesn’t make sense to buy a whole bottle of it just for this recipe. Use what you have handy. The flavour and quality of store-bought dou ban jiang varies. Pick one that appeals to you. One day soon, we hope to find the time to make wrappers from scratch. For the moment, we opt to purchase wrappers made in Japan as they seem to be a little more pliable than the ones made elsewhere.
Toss the chopped cabbage in a bowl with the salt. Set aside for 30 minutes then squeeze the cabbage to extract water. Discard the water.
Combine the cabbage, minced pork, chives (if using), spring onions, ginger, garlic, light soy sauce, sake, sesame oil and chilli bean paste in a large bowl. Mix well and refrigerate for 30 minutes.
To wrap the gyoza, have a small bowl of water handy. The frozen wrappers should be defrosted in the fridge and kept under a damp towel as you work. Place approximately 1 tablespoon of filling  onto a gyoza wrapper (a No.100 ice cream scoop is useful for this). Place it slightly off-centre. Dip a clean finger into the bowl of water and use it to moisten the rim of the wrapper (see photograph). Fold it over so that you end up with a semicircle, crimping only the layer facing you as you press it down to seal. Six pleats are usually just about right. Place the completed dumplings on a tray dusted with flour. Repeat with remaining filling and wrappers.
At this point, the gyoza can be dusted with more flour and frozen. We don’t know how long they can be safely stored this way. We usually get though ours in a fortnight or so.
To cook the gyoza, preheat a shallow pan filled with just enough oil to thinly coat its base. Use a pan that has a lid. A non-stick surface also makes the whole process much easier. Place the gyoza in the pan (frozen ones go in frozen). Be careful not to overcrowd the pan or they will stick together. Fry them until they develop a crisp, golden brown base. Drizzle some water into the pan and cover it immediately. (Add just enough water to cover the base of the pan, and be sure to drizzle some onto the gyoza themselves so that the crimped edges don’t get crispy.)  Let the dumplings steam until their skins become somewhat translucent. Uncover the pan and continue to cook until the water has evaporated.
Serve immediately with julienned ginger, rice vinegar, soy sauce and chilli bean paste (if using) combined to taste.