Posts Tagged ‘Cooking’
This is perfect as a simple lunch on a public holiday – a roast chicken!
Since young, prawn noodles has always been one of my favourite dishes, with the prawn noodles near Pasir Panjang Wholesale Centre being the prawn noodles of my childhood’s memory.
Ciabatta, or literally “slipper bread”, is very simply an elongated and broad Italian bread. It has a chewy exterior crust and a soft, porous interior with lots of holes, great for making sandwiches.
Baking tends to require more exact measurements than cooking, so a weighing scale makes life much easier and accurate. And for a more traditional and complex flavour, it helps if you prepared a biga the night before to use.
What follows is a pictorial series on baking a ciabatta.
Piri-piri chicken is actually simply chicken cooked with the piri-piri sauce, which is a sauce that is Portuguese in origin and is so named because it uses the African piri-piri peppers, something akin to our local chilli padi.
Hummus! This is something that I always wanted to make after trying it at Artichoke Cafe. Most of the recipes for hummus are quite standard so you can just google for it.
Another modified dish, this time a Thai inspired green curry seafood noodles. The actual reason for making this was to use up this small tub of crab meat that I had totally forgotten about.
This dish came about as part of the #CookForFamily initiative started by Daniel from Daniel’s Food Diary. It’s quite a simple and healthy dish that can be shared by the whole family and made rather quickly too.
It is a pasta dish taken from Jamie Oliver’s 30 Minute Meals, using orecchiette mixed with a broccoli and anchovy sauce.
Mushrooms are great in almost any form of cooking so when I saw this simple recipe for a mushroom puff pie in one of Nigel Slater’s cookbooks, I knew I had to give it a try! And who doesn’t love puff pastry either?
I can be quite lazy sometimes so when I came across this recipe in Mark Bittman’s book for no-work bread, I decided that I’d give it a try, since after all it claimed that very minimal work had to be done.
Supposedly it will give you an artisanal loaf with kneading, fancy ingredients or special equipment – all you need is an oven and a covered pot. The slow fermentation process takes very long so you have to start at least 24 hours in advance.
Start with 4 cups of bread flour, 2 tsp of salt and 1/2 tsp of instant yeast.