tag:blogger.com,1999:blog-32966949705446174592024-03-13T15:30:43.405+00:00Me, My Food and II love cooking and I love eating and I find home-cooked meals are the best excuse to gather people around and the easiest way to make any good times even better. This is my quest to become a Domestic God.Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.comBlogger377125tag:blogger.com,1999:blog-3296694970544617459.post-88397027664763081062017-08-18T20:23:00.000+01:002017-08-18T20:23:11.434+01:00A new home...Hello everyone,<br />
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I hope all of you are doing well. The past few weeks I have been working on something really special, and I'm so excited to finally able to share it with you!<br />
<br />
I want to announce that <i>Me, My Food, and I</i> has a brand new home at <a href="http://michaeltoa.com/">michaeltoa.com</a><br />
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I have always enjoyed blogging and sharing my life in and out of the kitchen. I've gotten some exciting work opportunities through blogging; and most importantly I've made many wonderful friendships around the globe and beyond online.<br />
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This new platform will allow me to do much more and even though it takes time getting used to, I'm feeling cosy already at the new place; and I look forward to welcoming all of you.<br />
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Thank you for your continuous support all these years and I hope you'll continue following my learning experience and adventure at other social media as well, <a href="https://www.facebook.com/michaeltoa/" target="_blank">Facebook</a>, <a href="https://www.instagram.com/michael_toa/" target="_blank">Instagram</a> and <a href="https://www.youtube.com/michaeltoa" target="_blank">YouTube</a>.<br />
<br />
See you there,<br />
<br />
<br />
x<br />
MichaelAnonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com10tag:blogger.com,1999:blog-3296694970544617459.post-81110543311452830042017-08-14T21:22:00.001+01:002017-08-14T21:22:29.332+01:00Chocolate BabkaLet me make this quick, because I'm a nice guy and I want to share with you this delicious chocolate babka.<br />
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If you never had it or even heard of it, chocolate babka is a hybrid between cake and bread from Eastern Europe. Laden with butter and cinnamon-spiced chocolate, this babka may take a little effort to make, but one slice and you'll know it was worth it. Great as dessert with a cup of coffee, or as breakfast.<br />
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I keep my filling pretty simple; not too sweet with luscious dark chocolate and sweet scent of cinnamon. But if you prefer, add some chopped nuts like almonds, walnuts or pecans. Or if you prefer sweeter chocolate, use milk chocolate or you know what, Nutella. Straight out of a jar, nothing else.<br />
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<b>Chocolate Babka</b><br />
Makes 1 loaf<br />
<br />
150 ml whole milk<br />
140 gr butter, unsalted and at room temperature<br />
100 gr plain flour<br />
150 gr strong white bread flour<br />
5 gr salt<br />
50 gr sugar<br />
7 gr fast-action dried yeast<br />
1 large egg<br />
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for the filling:<br />
60 gr butter, unsalted<br />
50 gr light brown sugar<br />
2 tablespoons golden syrup<br />
100 gr dark chocolate (70% minimum), chopped<br />
2 tablespoons cocoa powder<br />
2 teaspoons ground cinnamon<br />
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Lightly butter a 23 cm loaf tin and set aside.<br />
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In a small saucepan, gently heat the milk and butter just until the butter has melted. In your mixing bowl of a freestanding mixer, add flours, sugar, salt and yeast. Make sure the salt and yeast are not touching each other at this stage, or the salt will retard the yeast. Pour in the warmed milk and one egg. Mix at medium speed with a dough hook for 15 minutes.<br />
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Start adding the butter, about a tablespoon at a time, ensuring each addition is incorporated into the dough before adding the next. When all the butter is added. mix for a further 5 minutes or until the dough is smooth, slightly sticky (don't worry about this) and elastic. Cover the bowl with plastic wrap and leave at room temperature to rise for 45 minutes to an hour or until it has nearly double in size. After that chill the dough in the fridge for 30 minutes. This will make the soft dough, much easier to handle.<br />
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In the meantime though, make the filling. Put the butter, sugar and golden syrup in a small saucepan and gently heat until melted. Then add the chocolate, cocoa powder and ground cinnamon and stir until well combined. Leave to one side to cool down.<br />
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Sprinkle a little flour on your work surface and tip out the dough. Flour the dough as well. Roll the dough to a rectangle, dusting with extra flour if necessary to stop it from sticking. Spread the filling over the dough, then roll up tightly like a Swiss roll.<br />
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With the seam underneath, using a sharp knife, cut the dough length ways down the centre leaving one end still attached. Twist the two strands around each other. This might get a little messy, but it's fine. Carefully lift up the dough and lay it in the tin. Cover the tin with plastic wrap and let it proof for 30-45 minutes, or until it has reached the top of the tin.<br />
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Bake in a preheated 180 C oven for 50 minutes. Check halfway through. If the top gets too dark, cover it with foil. Cool it in the tin for 15 minutes before taking it out to cool completely. Dust with powder sugar, cut into thick slices and enjoy!Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com4tag:blogger.com,1999:blog-3296694970544617459.post-21971195657732369802017-08-09T23:27:00.002+01:002017-08-09T23:27:50.806+01:00Lemon Ricotta Loaf Cake<div class="graf graf--p graf-after--h3" id="1049" name="1049" style="--baseline-multiplier: 0.179; background-color: white; color: rgba(0, 0, 0, 0.8); letter-spacing: -0.003em; line-height: 1.58; margin-top: 10px;">
<span style="font-family: inherit;">When I was in New York City few days ago, I had a lemon loaf cake for breakfast one morning and it was oh-so-good! The cake was soft and moist, delicious lemon flavour, with icing on top that’s just not too sweet, the way I like it. I was obsessed with this cake, I had it again, and again at three other mornings after that.</span></div>
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<span style="font-family: inherit;">As soon as I got back home, I knew I had to recreate it straightaway whilst the feeling is still fresh. I actually manage to smuggle a slice back with me and had it whilst baking this version of mine.</span></div>
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<span style="font-family: inherit;">I’m really happy with how this cake turned out. It is exactly how I wanted it to be; tender, springy, moist crumbs, fresh lemon flavours inside and lemony boost on the outside from the lemon glaze.</span></div>
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<span style="font-family: inherit;">I use oil here in place of butter to achieve maximum moistness to the cake. Plus there’s something quite old-fashioned about using oil, which I like. Previously I’ve made loaf cakes with Greek yoghurt or buttermilk, and this time I use ricotta cheese. This works as a tenderiser to the cake.</span></div>
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<span style="font-family: inherit;">Sometimes when baking cakes, I like to impart flavours through the dry ingredients like malted milk powder or custard powder (delicious in vanilla cakes). Here along with the fresh lemon juice and lemon zest, I feel lemon pudding mix just really enhance that lemony flavour. And don’t forget to rub that lemon zest with the sugar at the beginning.</span></div>
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<span style="font-family: inherit;">I hope you’ll give this a go and enjoy it for breakfast, with a cup of tea in the afternoon or even before dinner… did I tell you I am obsessed with this cake? :)</span></div>
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<span style="font-family: inherit; letter-spacing: -0.018em;"><b>Lemon Ricotta Loaf Cake</b></span></div>
<span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">zest of 1 lemon</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); letter-spacing: -0.003em;">225 gr sugar</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">3 large eggs</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">120 gr vegetable oil</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">120 ml lemon juice</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">125 gr ricotta cheese</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">1 tsp vanilla paste</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">220 gr plain flour</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">1 packet / 96 gr lemon pudding mix</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">1 tsp baking powder</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">1/2 tsp baking soda</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">1/4 tsp salt</span><div>
<span style="background-color: white; color: rgba(0, 0, 0, 0.8);"><br /></span></div>
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<span style="background-color: white; color: rgba(0, 0, 0, 0.8);">for the glaze:</span></div>
<div>
<span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">120 gr powder sugar</span><br /><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit; letter-spacing: -0.003em;">20 gr lemon juice</span><br /><div class="graf graf--p graf-after--li" id="ba92" name="ba92" style="--baseline-multiplier: 0.179; background-color: white; color: rgba(0, 0, 0, 0.8); letter-spacing: -0.003em; line-height: 1.58; margin-top: 29px;">
<span style="font-family: inherit;">Preheat the oven to 180 C and grease and line a loaf tin with baking parchment, set aside.</span></div>
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<span style="font-family: inherit;">In a mixing bowl, rub the lemon zest and sugar to extract maximum lemon flavour before adding the eggs, oil, lemon juice, ricotta cheese and vanilla. Mix with a paddle attachment until everything is smooth, light and combined.</span></div>
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<span style="font-family: inherit;">In another bowl, sift all the dry ingredients then add them to the mixing bowl. Mix until just combined, don’t overmix. Give it a scrape with a spatula if needed, ensuring all mix on the sides and bottom are incorporated.</span></div>
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<span style="font-family: inherit;">Pour the batter into the tin and smooth the top lightly. Bake for 45–50 minutes, or until the top is slightly domed, cracked and a skewer/toothpick/uncooked spaghetti inserted in the centre of the cake comes out clean.</span></div>
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<span style="font-family: inherit;">Let cool for 10 minutes before taking the cake out from the tin to cool completely.</span></div>
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<span style="font-family: inherit;">For the lemon glaze, in a small bowl mix the sugar with the lemon juice and whisk until smooth. The consistency should be spreadable, neither too thick nor too thin. The amount of the glaze may seem skimp, but trust me, that’s plenty.</span></div>
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<span style="font-family: inherit;">Glaze the cooled cake evenly and let it dry for few minutes, this will make it easier come slicing and less messy, trust me. In the meantime though, it’s a good time to put the kettle on for a cup of tea or coffee. Slice the cake thickly and enjoy!</span></div>
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<span style="font-family: inherit;">Any leftover cake, I’d recommend to keep in an airtight container at room temperature. The fridge will dry out the cake.</span></div>
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Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com3tag:blogger.com,1999:blog-3296694970544617459.post-5978185640324901892017-02-21T01:48:00.000+00:002017-02-21T01:48:05.453+00:00Sebastian's Remarkably Wonderful Brownies<div class="graf graf--p graf-after--h3" id="8deb" name="8deb" style="--baseline-multiplier: 0.179; background-color: white; color: rgba(0, 0, 0, 0.8); letter-spacing: -0.003em; line-height: 1.58; margin-top: 10px;">
<span style="font-family: inherit;">The universe works in mysterious ways. I believe the universe connects us with the people we are destined to meet. You’ve probably heard the saying, “we don’t meet people by accident. They are meant to cross our path for a reason”. Sometimes they are there for a brief moment and other times for a lifetime.</span></div>
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<span style="font-family: inherit;">People come into our life in many different ways, at a party, meeting or a random event; strangers sitting next to you on a bus or flight, and perhaps these days, on the internet. But somehow when you meet them you feel such strong bond and connection you don’t quite understand.</span></div>
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<span style="font-family: inherit;">I met my best friend on the island, Lilla, at a Chinese restaurant over two years ago. We sat across from each other. I was with a group of friends and she was by herself. We made eye contact and I asked her, “Hi, where are you from?” She said, “Indonesia”. “Me too”, I said. Then we invited her to our table and that was our first encounter and the first of our many dinners together.</span></div>
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<span style="font-family: inherit;">A couple of weeks later, on my birthday, I discovered that Lilla and I share the exact same birthday. How bizarre! As we get to know each other more, and upon each other’s observation, we found out we share so many similar qualities and we often joke that we are long lost twin sibling; separated at birth and we each had a half of a medallion. </span></div>
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<span style="font-family: inherit;">Lilla is the kind of friend you can truly rely on. Spending time with Lilla feels like I have known her forever and we always have fun catching up at the end of a long week with a cocktail or three.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpZZcS7WJMLhvW02s2_avHNMiaW5obmhARB4-KiwiWTc2EHOKd7Uwinl-p1JO_dwlut_lI9gF76fYK20KmbaFYq722BopzOk07a_Oqq0Zw5PRFXvbuW3a5y7dTdIhN_LLDaXwz_HmugM/s1600/Lilla+and+I.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpZZcS7WJMLhvW02s2_avHNMiaW5obmhARB4-KiwiWTc2EHOKd7Uwinl-p1JO_dwlut_lI9gF76fYK20KmbaFYq722BopzOk07a_Oqq0Zw5PRFXvbuW3a5y7dTdIhN_LLDaXwz_HmugM/s400/Lilla+and+I.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Myself, Lilla and Espresso Martini</td></tr>
</tbody></table>
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<span style="letter-spacing: -0.003em;"><span style="font-family: inherit;">Not long ago, Lilla was doing a garage sale and she wanted something sweet to present at the sale. Of course I was happy to help and I baked her a tray of Sebastian’s Remarkably Wonderful Brownies from Dorie’s Cookies.</span></span></div>
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<span style="font-family: inherit;">I love cookbook that has a story to tell and Dorie’s Cookies is one of them. Dorie and Sebastian started as pen pals in the early days of food forums on the internet until they finally met in Paris. I’m glad they became friends and that Sebastian shared his brownie recipe to Dorie.</span></div>
<div class="graf graf--p graf-after--p" id="e85f" name="e85f" style="--baseline-multiplier: 0.179; background-color: white; color: rgba(0, 0, 0, 0.8); letter-spacing: -0.003em; line-height: 1.58; margin-top: 29px;">
<span style="font-style: italic; letter-spacing: -0.063px;"><span style="font-family: inherit;">"They’re unusual in the way they’re made and extraordinary in how they taste. The texture is neither cakey nor fudgy, but creamy, slightly chewy at the center and slightly crunchy at the edges."</span></span></div>
<div class="graf graf--p graf-after--p" id="e85f" name="e85f" style="--baseline-multiplier: 0.179; background-color: white; color: rgba(0, 0, 0, 0.8); letter-spacing: -0.003em; line-height: 1.58; margin-top: 29px;">
<span style="letter-spacing: -0.063px;"><span style="font-family: inherit;">I have made these brownies twice now and this recipe is definitely one to keep in your repertoire. There’s a lot of sugar in this brownie, but somehow they’re not sickly sweet and it is very chocolatey. Dorie mentions that the secret is cocoa powder, which gives the brownies their deep colour and flavour. There’s quite a lot of cocoa powder here, so I would definitely invest in really good quality ones.</span></span></div>
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<span style="letter-spacing: -0.063px;"><span style="font-family: inherit;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpjLePCxIAYv1L0CzElH374Vhut7EVIxsOSRQICLgiw_VHl1s8brN5RPtJe1hZr7Se4iKT-AD7oqxU8ouXoFBkL805L7XGDPt2QHIwgqH5Z94CirltfbkSUu0pPK4CA2iVbqfZKv9Fkw/s1600/Sebastian+Brownies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpjLePCxIAYv1L0CzElH374Vhut7EVIxsOSRQICLgiw_VHl1s8brN5RPtJe1hZr7Se4iKT-AD7oqxU8ouXoFBkL805L7XGDPt2QHIwgqH5Z94CirltfbkSUu0pPK4CA2iVbqfZKv9Fkw/s400/Sebastian+Brownies.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sebastian's Remarkably Wonderful Brownies</td></tr>
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<span style="letter-spacing: -0.003em;"><span style="font-family: inherit;">Wrapped well, the brownies will keep at room temperature for about three days, but I doubt it’ll last that long. Trust me.</span></span></div>
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<span style="font-family: inherit;">So, have you met someone who share the same birthday as you? Do you find similar traits or qualities?</span></div>
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<span style="font-family: inherit;">Michael</span></div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com1tag:blogger.com,1999:blog-3296694970544617459.post-23106399893565835242017-02-07T04:44:00.000+00:002017-02-07T04:44:46.763+00:00WPC - World Peace Cookies<div style="text-align: justify;">
I think it's very appropriate that I begin this baking project with the cookie that's on the cover of the book: World Peace Cookies.</div>
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Don't you just love the name? I know I do... and I feel with all the terrible things that are happening around the world, we could certainly use a little or a lot of peace. I wish everyone could have a bite of this cookie and perhaps, just perhaps, the world will become a better place, even just for a minute.</div>
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This is a seriously good chocolaty chocolate cookies. A recipe I know I'll be making again and again. It's sweet with a touch of salt from <i>fleur de sel. </i>I love its soft interior and the chunks of bittersweet chocolate still molten even after baking.</div>
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Like Dorie, I would also highly suggest that you splurge and use really good quality cocoa powder. My personal favourite is Green & Black's Organic. As well as best quality bittersweet chocolate. </div>
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The making of the dough itself is straightforward and I chose to turn the dough into logs and freezing them before slicing and baking. After 12 minutes in the oven, do not panic if the cookies look like they're not done, that's just the way they should be. You won't be able to lift them (how do I know? I tried) and just be patient, and let them rest until they're just warm, at which point now you can handle and eat them.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7EXQ4pBfLg5SUkI7XdVRIav23egR47Qovx4Fg6yPk2ougaqd7uKBamK08z0KWQOK-wsmBm1NXz5AFlD23yyEPtuScBhlFwdYYh6Q0ZojrJMod4LieXjTNg0dBNSy0kxRMgu481qkUh8/s1600/World+Peace+Cookies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7EXQ4pBfLg5SUkI7XdVRIav23egR47Qovx4Fg6yPk2ougaqd7uKBamK08z0KWQOK-wsmBm1NXz5AFlD23yyEPtuScBhlFwdYYh6Q0ZojrJMod4LieXjTNg0dBNSy0kxRMgu481qkUh8/s400/World+Peace+Cookies.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">World Peace Cookies - page 335</td></tr>
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Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com4tag:blogger.com,1999:blog-3296694970544617459.post-40870116636631838912017-02-07T02:35:00.000+00:002017-02-07T02:35:43.452+00:00A New Project...<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;">I started blogging eight years ago, in 2009. I just
turned twenty-one, and I wanted to be a better cook; and the blog is a mean of
documenting my learning experience. In my first year of blogging, I set myself
a challenge and I cooked my way through Jamie Oliver's<span class="apple-converted-space"> </span><i>My
Guide to Making You A Better Cook</i><span class="apple-converted-space"> </span>cookbook. It was a wonderful learning
experience and a year I’ll never forget.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;">It was then when I learn how to make homemade pasta, roast
the most wonderful pork belly with my favourite braised red cabbage
accompaniment, and I learn to prepare live lobsters and crabs. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;">I know I've been terrible at blogging. Not that I've stopped
cooking, baking and eating at home entirely; you know, that's not true if you
follow my Instagram (@michael_toa). But I do want to make a commitment to come
back and share more of my learning experience with all of you. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;">Through this blog, new friendships are made with so many
around the world. I’ve gotten opportunities to work with brands and products I
adore. And this blog also contributed to how I got to where I am now. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;">So, with that in mind, I am starting a new project! I have
decided to bake my way through Dorie Greenspan’s Dorie’s Cookies. I love this
book the first time I saw it and was very happy when… let’s call this person M (like M in James
Bond), for a bit of mystery (and we’ll talk more about M if you’d like in the
coming posts) … M gave it to me as a Christmas present. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;">With over 160 mouth-watering cookie recipes both sweet and
savoury (I am already loving the Cocktail Cookie section) to traybakes,
marshmallows and ice-creams I look forward to baking and eating all of them; as
well as few friends who gladly volunteered to tasting all of them. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;">I am very excited and I look forward to sharing my experience
with all of you.<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;">x,<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;">Michael</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com0tag:blogger.com,1999:blog-3296694970544617459.post-50018214291487705852016-12-20T02:02:00.002+00:002016-12-20T02:02:50.061+00:00Marmite Sausage Rolls<div style="text-align: justify;">
Hello lovely readers! Hope all of you are doing well and are enjoying the festive season. Less than a week to Christmas now... is everyone excited?!</div>
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I had a little time after doing some Christmas shopping (still not done yet... yikes!) and I made these Marmite sausage rolls for tea. They are so easy to make; especially that I'm using store-bought puff pastry. If you make them into mini sausage rolls, they also make great nibble-y party food.</div>
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I completely understand that the world is divided into two kinds of people. Those who love Marmite (Me!) and those who can't stand it. However, I'd still encourage those who are not keen on Marmite to try these as well. The flavour of Marmite here isn't as obvious as let's say, if you're having it on toast. But it really boost the meatiness of the sausage meat, giving it that savoury umami flavour.<br />
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To begin, in a saute pan over medium heat, heat a little olive oil and thrown in one finely chopped medium sized onion. Season with salt and pepper. The salt will help to prevent the onions from burning, Cook the onions for 10-15 minutes, stirring occasionally until they are nicely brown. Then add in the garlic and stir for a couple of minutes and set aside to cool slightly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBK0dNiLA2An5VjfwpJ3LZzh5P_W19mu08JzDvX_8HdorS6dOHxUUhd9B60N4FYY8ImR_DxDBpF9e07W_dif02K8y0CEfjvTkeWmhIXzzM7THy0P50knPu11QBgvabu9CKW-Pm0BLQ8FI/s1600/P1010098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBK0dNiLA2An5VjfwpJ3LZzh5P_W19mu08JzDvX_8HdorS6dOHxUUhd9B60N4FYY8ImR_DxDBpF9e07W_dif02K8y0CEfjvTkeWmhIXzzM7THy0P50knPu11QBgvabu9CKW-Pm0BLQ8FI/s400/P1010098.JPG" width="400" /></a></div>
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In another bowl, add the sausage meat. I bought regular sausages and squeeze them out of its casings. Then add in the slightly cooled onion mix with a pinch of red pepper flakes for some heat and fragrant fresh thyme leaves.</div>
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Then, pour in the beautiful, dark and glossy Marmite... hmmm... </div>
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And some delicious mature cheddar cheese... now, we're really talking! Season with salt and pepper to taste. Go easy with the salt though. There's already salt in the onions, Marmite is salty as well as the cheese. Give this a good mix.</div>
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The assembly itself couldn't be easier. Not only my puff pastry is store bought, but it's also ready-rolled which means I don't have to do anything to it. </div>
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Cut each sheet of the puff pastry into four rectangles and put the filling on the centre of each one. Be as generous as you like, but just make sure you are able to fold it nicely later. Brush the sides with beaten egg and fold into a sausage roll. To secure the edges, I use a fork and press all the sides and prick the top several times. This will ensure the steam from inside is able to escape.</div>
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Brush the top again with egg wash and I sprinkle some coarse black pepper and more fresh thyme leaves. When all of them are assembled, bake in a pr-heated 180 C oven for 35-40 minutes or until golden brown.<br />
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Let the sausage rolls rest for 10 minutes and you know exactly what to do next...<br />
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Happy holidays everyone!<br />
<br />
x<br />
MT</div>
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<b>Marmite Sausage Rolls</b><br />
Recipe by Michael Toa<br />
Makes 12 large sausage rolls<br />
<br />
1 medium onion, finely chopped<br />
2 cloves of garlic, finely chopped or grated<br />
Olive oil, regular not extra virgin<br />
450 gr good quality sausage meat<br />
a pinch of red pepper flakes<br />
4 sprigs of fresh thyme, plus more for sprinkling<br />
1 tablespoon of Marmite<br />
75 gr mature cheddar, cut into small cubes<br />
Salt and black pepper, to taste<br />
1 egg, lightly beaten<br />
3 sheets of store-bought puff pastryAnonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com2tag:blogger.com,1999:blog-3296694970544617459.post-10206920954066343262016-07-12T22:01:00.000+01:002016-07-12T22:01:02.419+01:00Grilled Lime and Coriander Chicken Thighs<div style="text-align: justify;">
At the moment, if I had to choose my favourite herb, and I can only choose one, it would be fresh coriander (or cilantro, for my State side readers). I just adore it's grassy freshness. It's utterly delicious. But funny thing, when I was little, I hated it for some reasons. I guess our palate changes with time.</div>
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I felt like something light and fresh for lunch today and I prepared this quick and tasty little dish. It doesn't take long time to marinate; otherwise, the acid from the lime juice will start to cook the chicken. Two hours maximum, I reckon. I prepped this in the morning after gym. I got on with regular house chores and by the time I finished, the chickens are ready for the hot grill.</div>
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The chicken would go nicely with crunchy salad on the side and flatbread, or perhaps nutty brown rice. But I wanted something heartier, so I opted with Nigella Lawson's Mock Mash from <i>Nigellissima</i>. No potatoes are harmed in the making of this mash. Instead, it's made of semolina. It takes minutes to prepare and definitely takes a lot less effort than making the real mash potatoes.</div>
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<b>Grilled Lime and Coriander Chicken Thighs</b><br />
Serves 2<br />
<br />
4 boneless, skinless chicken thighs<br />
1 small clove of garlic, finely minced or grated<br />
Zest and juice of 1 lime<br />
2 teaspoon ground coriander<br />
2 teaspoon olive oil, regular not extra virgin<br />
Salt and white pepper to taste<br />
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A small handful of fresh coriander, roughly chopped</div>
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In a bowl, mix all the ingredients (minus the fresh coriander) together and give it a good mix. Cover with plastic wrap and marinate for a couple of hours or so in the fridge.</div>
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Take out the chicken and let it come back to almost room temperature before grilling. In the meantime, heat up the grill.</div>
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<br /></div>
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Grill the chicken for around 8 minutes per side or until cooked. Cooking time varies depending on the size of your chicken thighs. Serve with vessel of your choice, and top with chopped fresh coriander and more limes to squeeze over. </div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com1tag:blogger.com,1999:blog-3296694970544617459.post-20161822161868473702016-06-23T17:10:00.001+01:002016-06-23T17:10:43.624+01:00Chicken Thighs in Cream Sauce with Paprika and Mushrooms<div style="text-align: justify;">
I know, I know, I haven't posted in ages and I ran out of excuses... But I want to thank all the readers for the continuous support to this blog; and to new subscribers to my YouTube channel, a very warm welcome. </div>
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I cooked this meal the other night, it was oh-so-good, it'd be very selfish of me not to share it with all of you. This is the sort of cooking that's relaxing (especially with a glass of wine in hand), not at all demanding and with ingredients you might already have on hand.</div>
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I've mentioned this many times before; but I use chicken thighs here because I think they have more flavour compare to breast meat, and they are more economical. So, it's a win-win in my book. But of course, if you prefer white meat, do what pleases you. </div>
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The thighs here are skinless, but I keep the bone-in because I think it adds to the flavour, and also I like to nibble on the bones. Anybody else? Just me? </div>
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Moving on... If there's one cooking task, I don't really enjoy, it is searing. But it is important. The caramelisation builds the flavour and it gives beautiful colour too, to the chicken. Otherwise, the chicken looks kinda dull. So, please don't skip this part.</div>
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I hope you give this a go and have a delicious day everyone! Until next time....</div>
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<b>Chicken Thighs in Cream Sauce with Paprika and Mushrooms</b></div>
<div style="text-align: justify;">
Serves 4</div>
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<br /></div>
<div style="text-align: justify;">
8 chicken thighs (bone-in/boneless, skinless)</div>
<div style="text-align: justify;">
Olive oil, regular not extra-virgin</div>
<div style="text-align: justify;">
2 medium sized onions. thickly sliced into half moons</div>
<div style="text-align: justify;">
2 cloves of garlic, roughly chopped</div>
<div style="text-align: justify;">
2 tablespoons smoked paprika</div>
<div style="text-align: justify;">
1/2 teaspoon cayenne pepper</div>
<div style="text-align: justify;">
1 teaspoon caster sugar</div>
<div style="text-align: justify;">
300 ml double cream</div>
<div style="text-align: justify;">
250 gr white/brown mushrooms, sliced</div>
<div style="text-align: justify;">
Butter</div>
<div style="text-align: justify;">
A small handful of flat-leaf parsley</div>
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Salt and black pepper, to taste</div>
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Heat a pan that comes with a lid with a little olive oil. Season the chicken thighs all over with salt and black pepper. Sear the chicken and cook for 3-4 minutes on each side. If your pan, isn't big enough, you should do this in batches. Otherwise the chicken will just braise and you won't get the beautiful caramelised colour. Set the chicken aside on a platter.</div>
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Using the same pan, saute the onions and sprinkle with a little salt. Cook for few minutes, scraping the delicious brown bits from the chicken, until the onions are translucent and lightly browned.</div>
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Add the garlic, smoked paprika, cayenne pepper, sugar and give everything a stir. Pour in the double cream and put the chicken (and all the juices that's been accumulated on the plate) back in the pan. Stir, put the lid on and let it simmer for fifteen minutes. Time to top up your glass, I say.</div>
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On another pan, heat up some butter and cook the mushrooms. Season with salt and pepper. I cook the mushrooms separately, so they get a beautiful colour. Vanity.</div>
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Then add the mushrooms to the chicken, along with a handful of roughly chopped flat-leat parsley. Stir and taste to adjust the seasonings.</div>
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I serve this with a side of brown rice and edamame beans, and more vino. Enjoy! </div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com2tag:blogger.com,1999:blog-3296694970544617459.post-8048153743006368802016-02-23T02:08:00.001+00:002016-02-23T02:08:15.214+00:00Earl Grey Traybake<div style="text-align: justify;">
Greed is often a great source of inspiration. For example, this afternoon when I not only want a cup of tea to sip during my afternoon of Netflix and chill, but also want to be able to eat eat too; I then came up with this Earl Grey traybake idea. I love Earl Grey with its bergamot orange aroma. It is my everyday, anytime tea, but if it not your cup of tea, I don't see why you can't use other kind if you want to.</div>
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I adore cakes made with ground almonds. I love its nutty flavour and tender, crumbly texture. Also, not that I have celiac disease or lactose intolerant, but this traybake is gluten-free and dairy-free! </div>
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<br />
<b>Earl Grey Traybake</b><br />
Makes 16 slices<br />
<br />
150 ml olive oil, regular not extra-virgin<br />
250 gr caster sugar<br />
3 eggs<br />
2 bags of Earl Grey tea<br />
150 gr ground almonds<br />
50 gr semolina<br />
1 tsp vanilla<br />
1 tsp baking powder<br />
Zest of 1 orange<br />
<br />
<div style="text-align: justify;">
Preheat the oven to 170C/325F and grease and line a 20 cm square baking tin with baking parchment.</div>
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<br /></div>
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Using a pestle and mortar, or in a mini food processor, crush 50 gr of the sugar with the tea leaves leaves until a fine powder texture forms.</div>
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For ease I use a freestanding mixer, but do use a hand mixer or even you can do this by hand if you want to. But anyway, in a bowl of a freestanding mixer, add the tea mix with the rest of the sugar, olive oil, vanilla and the eggs. Mix with a paddle attachment until you have an aerated, thickened cream.</div>
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In a separate bowl, measure and combine the ground almonds, semolina and baking powder. Slowly tip in the dry ingredients to the wet.</div>
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Add the zest of an orange and stir with a spatula. Pour the batter to the prepared tin and bake in the oven for 40 minutes or until the sides are set and a cake tester (I always use a stick of spaghetti) come up clean. </div>
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Let the cake cool for slightly before slicing and dust with a little powder sugar is you wish.</div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com0tag:blogger.com,1999:blog-3296694970544617459.post-75624130077562276432016-01-26T21:27:00.005+00:002016-01-26T21:27:52.424+00:00Bucatini all'Amatriciana<div style="text-align: justify;">
I am a pasta addict, yes I will admit to that. There are several pasta dishes I make so many times and never tired of... and one of them is Bucatini all'Amatriciana. </div>
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This is a classic pasta dish named after the town of Amatrice, somewhere east of Rome. It is very simple to make with only a handful of ingredients, and minutes to prepare. But what I love is, even though the sauce doesn't take hours to simmer, it still manages to deliver gutsy flavours. Thanks to the salty pancetta, red pepper flakes, garlic and pecorino.</div>
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Of course, you may use spaghetti or other pasta shapes that please you, but sticking with tradition I use bucatini which looks like thick spaghetti but with a hollow centre. </div>
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Next time you want something quick and easy, do give this a go. </div>
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<br />
<b>Bucatini all'Amatriciana</b><br />
Recipe by Michael Toa<br />
<br />
500gr dried bucatini pasta<br />
2 tablespoons olive oil<br />
150 gr diced pancetta<br />
1 teaspoon crushed red pepper flakes, or to taste<br />
1 small red onion or shallot, finely chopped<br />
1 clove of garlic, finely minced or grated<br />
1 can (400gr) chopped tomatoes<br />
150 ml white wine<br />
1 teaspoon caster sugar<br />
Salt and black pepper, to taste<br />
Pecorino cheese, freshly grated<br />
<br />
<div style="text-align: justify;">
Heat the olive oil in a large heavy skillet that can take all the pasta later over medium heat. Add the pancetta and saute until crisp and golden, stirring every now and then. Add red pepper flakes, onion and garlic; cook, stirring for a couple of minutes. Add chopped tomatoes and fill the can halfway with water and add that too; along with the white wine and caster sugar. The caster sugar balances the tanginess from the tomatoes. Bring everything to a boil and then simmer for 15 to 20 minutes until the sauce thickens. Taste and season with salt and black pepper.</div>
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<br /></div>
<div style="text-align: justify;">
In the meantime, cook the pasta in a large pot of salted boiling water. Cook just before the <i>al dente</i> stage for about 7 minutes. Drain, reserving a cup of the pasta cooking water.</div>
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Add drained pasta to the skillet and toss vigorously to ensure everything is coated nicely. Add a little of the pasta water if the sauce looks too dry). Stir in grated pecorino, as much as you wish; serve on a bowl and enjoy.</div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com0tag:blogger.com,1999:blog-3296694970544617459.post-44448376994991703282016-01-12T19:13:00.001+00:002016-01-12T19:13:38.082+00:002016<div style="text-align: justify;">
I hope that it's still acceptable to wish you all a very happy new year! It's a tad late I know, but better late than never, right? :)</div>
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<br /></div>
<div style="text-align: justify;">
It's still only the 12th day of the new year, but I feel so much have been happening already. A great news to share with all of you readers, I got a promotion! I am very pleased and grateful with this opportunity to continue learning and doing what I love most that is, to cook and bake. </div>
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I realise that I have not been posting much lately, and that is not because I have not been cooking or eating (no way!). If you are a follower of my Instagram account (@michael_toa), you know that is not the case. I've been posting more updates of what's been going on there, so if you're interested, do follow me around. </div>
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It's still really busy at work at the moment especially with Cayman Cookout happening in a couple days time. No, I'm not freaking out. A little nervous, but the good kind. Honestly, I look forward to it...</div>
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<div style="text-align: justify;">
I'm having a lovely and relaxing day off today; and I've just been to see the film Joy which I thought is just excellent. It really inspires me to do more and to never give up. A great film to kick off the new year.</div>
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<br /></div>
<div style="text-align: justify;">
But like all other new years, I don't make resolutions because I don't keep them and I don't want to set myself up for failures. I do have plans and few things in the works which will be unveiled hopefully soon, so please be patient guys :) And of course, a big thank you to everyone for the support all these years. It means a lot.</div>
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So, here's to a wonderful 2016!</div>
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Michael x</div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com2tag:blogger.com,1999:blog-3296694970544617459.post-86408513321767087242015-12-22T01:14:00.000+00:002015-12-22T01:14:28.928+00:00Mulled Ginger Beer<div style="text-align: justify;">
There are so many Christmas traditions I love, from the classic minced pies, fruit cake and of course, the turkey with all its trimmings on the big day itself. But this is also treat-season and boy, I do know how to treat myself well. After a somewhat productive day off doing the Christmas shopping, I want to wallow more in the festivities.<br />
<br />
At home, I put on Christmas carols and I make my mulled ginger beer. I do love the more traditional mulled wine, believe me (that is my drink of the season), but this mulled ginger beer is lighter and just all too drinkable which in my case can be dangerous.<br />
<br />
It is full of Christmas warmth from the ginger beer, strong ginger and lemon tea, and slices of fresh ginger. But not just heat, it is also fruity from the lemon in the tea and the clementine. Spice wise, cinnamon is a must and a couple of aromatic cloves. And since I am in the Caribbean, I feel like adding a generous splosh of dark rum is very appropriate. I add the rum at the very end, because I don't want to lose all the alcohol. Don't judge me.<br />
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This is a great drink to make for a party because it can be made well in advance and it'll sit happily on a low heat. Plus, your guests will arrive with the most welcoming scent. </div>
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If you want to make a virgin version of this, just switch the ginger beer to the non-alcoholic kind and leave out the rum, obviously. </div>
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Have a Happy Christmas everyone!<br />
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<b>Mulled Ginger Beer</b><br />
Serves 1, happily<br />
<br />
330 ml ginger beer<br />
200 ml ginger and lemon tea<br />
2 tablespoons dark brown sugar, or to taste<br />
1/2 clementine<br />
2 cloves<br />
1 cinnamon stick<br />
1 cm fresh ginger, cut into slices<br />
A generous splosh of dark rum<br />
<br />
<div style="text-align: justify;">
Pour the cider and tea into a saucepan, add the brown sugar and put over a low heat to mull. Stud the clementine with a couple of cloves and add to the pan with the cinnamon stick and slices of fresh ginger. </div>
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Let the mixture simmer and infuse nicely. Add the rum at the end, serve and enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com3tag:blogger.com,1999:blog-3296694970544617459.post-5928713248349823932015-12-15T21:39:00.000+00:002015-12-15T21:39:13.100+00:00Jerk Pork Chop with Rice and Beans<div style="text-align: justify;">
This <i>jerk pork chop</i> was all I can think about when I was at the gym this morning. I always think about food and my next meal anyway; and after a good workout session, of course, I have to find a great way to replace all the calories I burned.<br />
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Jerk seasoning is essential in Caribbean cooking and yes, you can buy the ready-made mix from the store; but making them at home is not difficult. Plus, you can adjust the spices to your liking. Don't be alarmed by array of spices and long list of ingredients. You might already have all of these in your cupboard. Especially at this time of year, cinnamon, nutmeg, allspice and ginger are the champion spices of the holidays. So, I always have a good stock of them.<br />
<br />
The pork chop I use here is bone-in and I always prefer that when cooking meats. As the saying goes, the closer to the bone, the sweeter is the meat. Also, I love nibbling on the bone afterwards.<br />
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Because there's so much flavour in the jerk marinade, the pork chop doesn't need a long time to sit around. If you have the time, let's say a couple of hours, yes, sure why not or even overnight. But when you're hungry like me, fifteen minutes will do just fine.<br />
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What is also crucial for me is to bash the pork chop in between a couple pieces of cling film to make it thinner which means later it will need less cooking time. When I am hungry, I want food... fast!<br />
<br />
The traditional accompaniment to jerk chicken or pork is rice and beans. The beans most often used are red kidney beans or pigeon peas. Purists might not agree with my brown rice and sauteed green beans but they delight me. </div>
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<br /></div>
<div style="text-align: justify;">
<b>Jerk Pork Chop</b></div>
<div style="text-align: justify;">
Serves 1, happily</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1 bone-in pork chop</div>
<div style="text-align: justify;">
1/2 teaspoon ground allspice</div>
<div style="text-align: justify;">
1/2 teaspoon dried thyme</div>
<div style="text-align: justify;">
1/2 teaspoon smoked paprika</div>
<div style="text-align: justify;">
1/4 teaspoon dried chilli flakes</div>
<div style="text-align: justify;">
1/4 teaspoon ground cinnamon</div>
<div style="text-align: justify;">
1/8 teaspoon ground nutmeg</div>
<div style="text-align: justify;">
1 cm fresh ginger, finely grated</div>
<div style="text-align: justify;">
1 small clove of garlic, finely minced or grated<br />
2 teaspoons vegetable oil</div>
<div style="text-align: justify;">
1 tablespoon of runny honey</div>
<div style="text-align: justify;">
2 tablespoon of soy sauce</div>
<div style="text-align: justify;">
Zest and juice of 1/2 lime</div>
<div style="text-align: justify;">
Salt and black pepper, to taste</div>
<div style="text-align: justify;">
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Brown rice and green beans, to serve<br />
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If your pork chop is thick, bash it with a rolling pin or wine bottle (that's what I use) between two pieces of cling film to make it thinner.<br />
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In a bowl, mix the rest of the ingredients. Give it a taste and adjust the seasoning and spices to your liking. Then smear everything to your pork chop and leave it aside for few minutes, whilst you cook the rice or prep the green beans.<br />
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Heat a heavy-based pan on a moderate heat and cook the chop for about five minutes to really form a nice crust before turning it and cooking for another five minutes. Remove to a plate and cover with foil to rest. This little resting time will ensure the pork stays juicy.<br />
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Using the same pan, add a knob of butter and cook the green beans. Season with salt and black pepper. Transfer to a plate and serve with the brown rice. </div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com2tag:blogger.com,1999:blog-3296694970544617459.post-59227142030301907972015-11-24T00:20:00.003+00:002015-11-24T00:20:51.165+00:00Mom's Orange and Raisin Bread<div style="text-align: justify;">
When I was home at my parents', one of my favourite things to do is to look through my mother's recipe collections. It's not exactly a perfectly bind scrapbook but many pieces of hand-written notes and paper. Many of them from years ago when my mother was still a student. I love the old paper and the stains. There's just a mysterious charm about it.</div>
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Of course I had to copy some of the recipes and this is one of them. The original hand-written recipe is actually called <i>Raisin Bread</i>, and with being disrespectful, I added the orange element to it. I had a discussion with mother and baked this bread for her before (with the orange) and she approved! </div>
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I simply adore orange and raisin together; and the scent of warm orange is just so welcoming especially at this time of year. In fact if you want to oomph the orange, you can also add some diced orange peel along with the raisins (mother approved of that too!).</div>
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If you're new at baking bread, there is nothing to be intimidated about. This is a pretty easy recipe and even though the method seems long, that's just me rambling around per usual. Any questions, do ask and I'd be happy to answer. Also I've been thinking to create a bread baking video on my <a href="http://www.youtube.com/michaeltoa" target="_blank">YouTube</a> channel. Would anyone like that? </div>
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I do hope you give this a go and enjoy it as much as I enjoy sharing it with all of you. </div>
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Have a great one x</div>
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P.S. to all my American readers, I want to wish an early Happy Thanksgiving Day and I wish you all a wonderful day with friends and family with loads to eat and drink!</div>
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<b>Mom's Orange and Raisin Bread</b><br />
Recipe by Mama Toa :)<br />
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500 gr strong white bread flour<br />
7 gr dried active instant yeast<br />
2 egg yolks<br />
100 gr caster sugar<br />
75 gr soft unsalted butter<br />
10 gr salt<br />
150 ml water<br />
100 ml whole milk<br />
Zest of 1 orange<br />
100 gr raisins, soaked in the juice of an orange<br />
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Start by making a sponge to activate the yeast. In a small bowl, mix the yeast with 60 ml of the water and 2 tablespoons of the flour. Give it a good mix to form a paste or sponge. Cover with a plastic wrap and set it aside for 10-15 minutes or until it starts to bubble which is a good sign; meaning the yeast is alive and ready to go.</div>
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In the meantime, zest your orange and set them aside. Measure out the raisins in a small bowl and squeeze the orange straight to the bowl with the raisins. Also set this to one side.</div>
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Measure out the rest of the ingredients into the bowl of your electric mixer with a dough hook attachment. Add the orange zest with all the yeasty paste mix to the bowl and start mixing on a low speed. Once all the ingredients come together, increase the speed to medium and continue mixing for few minutes. At first the mix will look quite wet, perhaps almost like a cake batter rather than a bread dough, but this is nothing to worry about. As it continues mixing, the gluten from the flour will strengthen and eventually it will form a nice and smooth dough. This might take around 8-10 minutes. Give the bowl a good scrape every now and then if necessary.</div>
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Drain the raisins and add them to the dough. Give it a good mix for a couple minute or until they are evenly distributed throughout. Lightly flour or oil your hands and take the dough out from the bowl. Form into a nice round shape and place into a big and well-buttered bowl. Cover with plastic wrap and let it prove for an hour or until it doubles in size. This will vary depending on the temperature on your room. </div>
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Once the dough has doubled in size, scrape it out of the bowl to shape. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and shape your dough so it fits evenly into a well-buttered loaf tin, seal-side down. Cover with plastic wrap loosely and let to prove again for another hour or so. </div>
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Preheat the oven to 180C/350F. Using a sharp knife, slash the top of the loaf and bake in the oven for 45 minutes. Rotating once after half an hour. It should be beautifully golden all over and it should sound hollow when tapped underneath.</div>
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Turn the loaf out and let it cool on a wire rack for at least half an hour. Slice and serve with soft butter or your favourite jam. Enjoy!</div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com1tag:blogger.com,1999:blog-3296694970544617459.post-64794460180423618502015-11-17T00:40:00.003+00:002015-11-17T00:40:43.621+00:00(slow-cooker) Korean Beef and Rice Pot<div style="text-align: justify;">
There's something so satisfying and comforting about going back to the place that's familiar. And for me that place is in the kitchen. However corny this may sound, it is in the kitchen where I feel most secure and content.</div>
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Throughout my travel all over the world the past few weeks, as much as I love eating out, playing guest and letting someone else does the cooking (and cleaning), I do miss being in kitchen. So, when I was staying with friends at their home, with a working kitchen, I was so happy. I couldn't help myself to visit the farmer's market, get some ingredients, cook, open up a bottle of wine or two and having a night-in. </div>
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I've been back on the island for a week now and it's been really busy in the kitchen at work, with all the preparation for the high season and the holidays just around the corner. Crazy but at the same time, very exciting. I've been baking new recipes and continuously learning.</div>
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Yes, I've been back to the kitchen but not until today on my first day off that I'm finally back in my own kitchen at home. I plugged the stove back in just few hours ago and I made this <i>Korean beef and rice pot</i> from my current favourite book, <i>Simply Nigella</i> by the none other Nigella Lawson. And this is just the sort of food I really need right now. It is a grey kind of day here in the Caribbean and this bowl of beef and rice is just so comforting. The rice pot is a little spicy from the Korean chilli paste often known as gochujang, but not too fiery; just enough to keep you wanting more. </div>
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I will admit that it is not the prettiest of food. Perhaps I could present it better, but I was starving. And the idea of faffing about trying to get a nice picture is just... not now, oh please...</div>
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The original recipe is actually called <i>slow-cooker Korean beef and rice pot</i>, but I do not own a slow cooker. Luckily the book comes with a method for 'conversion to oven' which is very handy. Here's what you need to do: mix 500 gr of minced beef with 200 gr short grain brown rice, 1 tin of chopped tomatoes, 4 tablespoons of gochujang paste, 4 tablespoons of soy sauce and 125 ml of water in a heavy-based pot with a tight-fitting lid. Cook in a preheated 180C oven for 2-2 1/2 hours, or until the rice is tender and the liquid is absorbed. Prepare the beansprouts by submerging them in boiling water for a minute before draining and mixing then to the pot. </div>
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Even though I'm only cooking for myself I was happy to make the full recipe which supposed to serves 6 and judging by my leftovers, I have just enough for another two people (don't judge me). I plan to have this again for supper tomorrow night and perhaps with a fried egg too. x</div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com3tag:blogger.com,1999:blog-3296694970544617459.post-50041585263110707412015-11-09T01:06:00.000+00:002015-11-09T01:06:31.395+00:00I'm back! <div style="text-align: justify;">
Greetings lovely readers... How is everyone doing? I hope you don't think that I've abandoned any of you :) No, not at all. The thing is, yes, I had been away. If you are a follower on my social media, such as Instagram (@michael_toa) and Twitter (@michaeltoa), surely this is nothing new to you. I've bombarded you with all the things I ate (loads, yes) and you know what I've been up to these last six weeks. </div>
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I spent the last few weeks all over the world... in the States, Singapore, Indonesia and back to the place where I left my heart, the UK. It's great seeing and spending quality time with the family; catching up with many dear friends; and continuously learning and getting inspired about the thing I'm most passionate about: cooking and baking. </div>
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I went to a bread course; got behind the scene of a bakery; ate at many lovely restaurants and pinched some recipes too along the way. I also got to meet one of my culinary inspirations, Nigella Lawson and I look forward to trying many of the recipes from her new book, Simply Nigella. </div>
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There are so many stories and highlights from this trip I'd like to share, and I will do it in the upcoming posts and also videos (www.youtube.com/michaeltoa). </div>
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But six weeks and eighteen flights later, I'm happy to be back on the island. I'm feeling refreshed with new inspirations and I look forward to getting creative again in the kitchen... So, see you around!</div>
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MT </div>
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x</div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com2tag:blogger.com,1999:blog-3296694970544617459.post-35345080017497224642015-08-17T22:08:00.002+01:002015-08-17T22:08:33.830+01:00Pan-Roasted Chicken with Sambal Oelek Chickpeas<div style="text-align: justify;">
<i>Sambal oelek</i> is a spicy Southeast Asian chili sauce often found in Indonesian cooking. The word <i>sambal </i>simply refers to sauce made with chili peppers which may include an array of secondary ingredients. The word <i>oelek</i> itself or <i>ulek</i> refer to the pestle and mortar traditionally used to grind this flavourful sambal. </div>
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There are many varieties of <i>sambal oelek</i> but the basic recipe includes red hot chili peppers, shallots, garlic, shrimp paste, salt, sugar and rice vinegar. It packs a fiery punch but you're getting more than just heat, but also delicious savouriness and acidity which makes this sauce an ideal shortcut to add to many other dishes, like soups and stir-fries.</div>
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Today, I'm using the chili sauce to flavour some chickpeas; and topping the chickpeas, pan-roasted chicken. Let's start with the chicken... I use skin-on, bone-in chicken thighs here because I prefer the dark meat; also, they are cheaper than breast meat, so what is not to like. The chicken is seared to golden crispiness on the outside and they'll continue to cook to tender perfection in the oven later with the chickpeas. </div>
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To achieve this golden crispiness, I have a couple of notes. One, the chicken has to be pat dry by simply using a kitchen towel before seasoning with salt and pepper. This will ensure maximum crispiness. And two, do it in batches. Over-crowding the pan, and you'll end up with braised chicken. </div>
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Now to the sambal oelek chickpeas. I use store-bought sambal that comes in a jar (my mother would not approve, but she doesn't have to know) which makes it easier. The recipe calls for a tablespoon of tomato paste. I suggest you get tomato paste that comes in a tube like a toothpaste which I find more efficient; rather than getting tomato paste that comes in a tin. </div>
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This is so quick and easy to make and it's oh-so-good. I was having lunch in front of the TV and had to pause my Netflix show to have my moment alone with the chicken and the chickpeas. </div>
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<b>Pan-Roasted Chicken with Sambal Oelek Chickpeas</b><br />
Serves 2<br />
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1 tablespoon olive oil<br />
4 skin-on, bone-in chicken thighs<br />
1 small onion, finely chopped<br />
1 clove garlic, finely chopped<br />
1 tablespoon tomato paste<br />
1 tin chickpeas, drained and rinsed<br />
4 tablespoons sambal oelek<br />
125 ml water<br />
2 spring onions, green parts only, chopped<br />
Lime wedges, for serving<br />
Salt and black pepper, to taste<br />
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Heat olive oil in medium ovenproof skillet over medium-high heat. Pat the chicken thighs dry with kitchen towel and season with salt and black pepper. Working in two batches, cook until the chicken is browned, about 5 minutes per side, transfer to a plate and set aside.</div>
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Pour off the excess oil, leaving a tablespoon. Add onion and garlic and cook until softened, stirring often. In the meantime as well, preheat the oven to 220 C. Add tomato paste to the pan along with the chickpeas, sambal oelek and water. Let the mixture comes to a boil the simmer for ten minutes or so. </div>
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Nestle the chicken thighs on top of the chickpeas, skin side up and transfer to the oven. Roast until the chicken is cooked through. This will take around 20-25 minutes. Top with chopped spring onions and serve with cooked basmati rice and lime wedges for squeezing over. </div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com5tag:blogger.com,1999:blog-3296694970544617459.post-88345176717405743302015-08-04T20:24:00.001+01:002015-08-04T20:24:35.386+01:00Barley Risotto with Sausage and Peas<div style="text-align: justify;">
Time does fly... I find it hard to believe that it's been exactly a year since I arrived to the Cayman Islands. Looking back, the past twelve months have been a great and wonderful learning experience. I thoroughly enjoy my work as a baker. In fact, I love it. I absolutely love it. </div>
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I still remember baking my first loaf of bread not too, too long ago and I was just fascinated by it. Now, I get to do it (almost) everyday. The more I bake, read, experiment and learn from mistakes, I have become more confident and I look forward to learning more and expanding my skill set.</div>
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I have also surprised myself that I adjust well to this new environment and I could actually enjoy the island life. Friends who know me well, know that I am not keen on the sun and hot weather. I melt like butter. People say, no one comes to England for the weather, but perhaps that's one of the things I miss most from home. Anyway, the turning point was few weeks ago when I was walking home from work one late afternoon. It was a sunny day and I stopped for a moment, I closed my eyes, soak the warm sun and thinking "hmmm.... this is nice". Strange, I know. </div>
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Anyway, walking home from the gym today, I really fancy something hearty and so I make this barley risotto with sausage and peas. It's called a risotto but it's much easier to make. There's no need for constant stirring around around the stove. All the liquid goes at once and let the barley cooks until tender. </div>
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Here I use plain pork sausage meat and I add familiar gutsy Italian flavours of fragrant fennel seeds, garlic, red chili flakes, Marsala, lemon and parmesan. Not feeling embarrassed at all, I also use frozen peas here, a must-have in my freezer; and a rather large handful of flat leaf Italian parsley, because I want the parsley to almost become another vegetable in the risotto, not just a garnish.</div>
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This is great one-pot meal to serve when having friends around and it can easily be done ahead of time. On reheating, you might need to add a bit more liquid and add it the parmesan just before serving. </div>
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Have a great one my friends...</div>
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<b>Barley Risotto with Sausage and Peas</b><br />
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Olive oil, regular not extra virgin<br />
200 gr sausage meat<br />
2 teaspoons fennel seeds<br />
1 teaspoon dried chili flakes<br />
Celery salt<br />
1 banana shallot, chopped<br />
1 clove of garlic, chopped<br />
1 teaspoon dried thyme<br />
150 ml Marsala<br />
250 gr pearl barley<br />
750 ml chicken stock<br />
200 gr frozen peas<br />
Juice and zest of half a lemon<br />
2 tablespoons parmesan, grated<br />
A big handful of flat-leaf Italian parsley, chopped<br />
Salt and black pepper, to taste<br />
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Heat a lug of olive oil in a heavy-bottomed pan or pot that comes with a lid over a medium-high heat. Add the sausage meat to the pan, really breaking it up with the back of a wooden spoon. Fry for a few minutes, or until the meat starts to colour. </div>
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Add the fennel seeds, dried chili flakes and season with celery salt and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and begins to caramelised. </div>
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Stir in the shallot, garlic and the dried thyme and continue to cook for another 5 minutes. Then pour in the marsala wine and really scrape the bottom of the pan to deglaze it.</div>
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Turn up the heat and add the pearl barley, mixing everything well. Add the chicken stock and when it comes to a boil, clamp the lid on and simmer gently. After 20 minutes, throw in the frozen peas and give everything a good stir around. Continue to cook with a lid on for another 10-15 minutes. Do add a little more stock or water if the liquid is absorbed before the barley is tender enough.</div>
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Remove the lid, stir in the grated parmesan, parsley, lemon zest and juice. Do also check for seasoning and serve immediately. </div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com2tag:blogger.com,1999:blog-3296694970544617459.post-36069264688913397552015-06-22T20:36:00.002+01:002015-06-22T20:36:14.262+01:00Greek-ish Pork Stew with Tomatoes and Beans<div style="text-align: justify;">
Just to show that I never stop thinking about food and often find inspirations from the strangest of places, the recipe I'm about to share came to me from my morning exercise.</div>
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When I was at the gym this morning, the TV screen in front of me was showing the news on them latest talks on Greek debt crisis. Without sounding inappropriate, yes, it's a serious issue to which I hope for the best possible outcome; but whilst on that cross-trainer, all I can think about was "hmmm... I really fancy a Greek stew for lunch". Then all sorts of ingredients came to mind, lamb, pork, chicken, olives, lemon, oregano, tomatoes and so on.</div>
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On my way home, I stopped by the grocery store, hunting for lamb but with my luck, there's none left. So, I opted for some diced pork shoulder.</div>
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The stew is easy to make. Like many stew recipes, it begins with searing the meat. I have to be honest, I used to loathe doing this. It's a step that seems unnecessary and time-consuming since you're not actually cooking the protein, just browning the outsides. But with experience I learned that it actually is a really important as the searing builds amazing flavours to the stew later. Plus if you don't sear the meat, it often looks grey just like boiled meat and they don't look very appetizing. </div>
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For me, this extra step is worth the effort and if you've never done it before, you should give it a go. To do so, here are some of my tips:</div>
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Make sure the meat is pat dry. Once you're done cutting the meat into the desirable size, pat them dry with paper towel before seasoning with salt and pepper, etc. This helps keep the meat from steaming instead of searing.</div>
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Make sure the pan is hot. You do need a high temperature to sear the meat and to get that beautiful deep brown colour. For the pan, I'd use a stainless steel or cast iron material, but not non-stick. And with the oil, a thin coating of vegetable oil (which has a higher smoking point) is all you need. </div>
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Last but not least, don't overcrowd the pan. Depending on the size of your pan, if you have to sear in batches, do it in batches. Overcrowding the pan means the meat will braise rather than sear. And just be patient. I mean, patience is not one of my virtues; and if I can do it, so can you!</div>
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Anyway, that is Martha Stewart tip of the day. Once your meat is seared the rest is pretty straightforward. </div>
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When I was at university, I had a Greek flatmate who taught me to add a little ground cinnamon when making tomato sauce and ever since, whenever I cook a tomato sauce based Greek inspired dish, I always add just a pinch of cinnamon. It's not very noticeable but I feel like it adds to the <i>je ne sais quoi</i>. </div>
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Serve the stew with anything you like, rice, couscous, bulgur wheat or some chunky chips... hmmm... chunky chips... and a dollop of cool plain Greek yoghurt or sour cream, whatever tickles your fancy.</div>
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<b>Greek-ish Pork Stew with Tomatoes and Beans</b></div>
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1 kg pork shoulder, cut into big chunks</div>
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Vegetable oil</div>
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1 medium onion, roughly chopped</div>
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3 cloves of garlic, chopped</div>
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1 teaspoon red chili flakes</div>
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2 tablespoons tomato paste</div>
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250 ml white wine</div>
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1 teaspoon dried oregano</div>
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4 sprigs fresh thyme</div>
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1 tin chopped tomatoes</div>
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A pinch of sugar</div>
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1/8 teaspoon ground cinnamon</div>
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1 (425 gr) tin cannellini beans, drained</div>
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Zest and juice of 1 lemon</div>
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Salt and black pepper, to taste</div>
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Plain Greek yoghurt, to serve</div>
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Pat the pork shoulder dry and with salt and pepper. Heat 2 tablespoons of the oil in a heavy-bottomed pot over medium-high heat. Brown the pork well in batches. Remove to a bowl and set aside.</div>
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Using the same pot, turn down the heat to medium and add another tablespoon of oil. Add the onion and garlic. Sprinkle some salt and pepper to prevent them from burning. Cook for a couple of minutes, stirring constantly. Add the chili flakes and tomato paste and continue cooking for another couple of minutes.</div>
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Pour in the white wine and really scrape the bottom of the pot. Let the wine bubble away for five minutes or so. Add the fresh thyme, dried oregano, a tin of chopped tomatoes, sugar, cinnamon and the pork along with the juices that's been accumulated. Give it a stir and let everything comes to a boil before half-covering the pot with a lid and simmer for an hour. Stirring every now and then.</div>
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When the hour is up, add the beans and let it continue to simmer for another thirty minutes. Add the lemon zest and juice and adjust the seasoning. Serve with carbohydrate of your choice and a generous dollop of Greek yoghurt on top.</div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com5tag:blogger.com,1999:blog-3296694970544617459.post-69929129166042518392015-06-10T00:46:00.002+01:002015-06-10T00:46:59.083+01:00Chorizo and Beans Stew<div style="text-align: justify;">
Even in the Caribbean, it has to rain sometime. The past few days had been pouring down like crazy, but it is hurricane season at the moment after all. </div>
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But this kind of weather for me is just the perfect excuse to cook up something warm and comforting, like this chorizo and beans stew. </div>
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I adore chorizo sausage. It's utterly delicious and it adds instant flavour to anything you cook. It's heady with garlic and smoked paprika. In this stew, I fry the chorizo in an oil-less pot to release its natural paprika tinted oil; then later use the oil as the base to fry the aromatics. </div>
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The stew takes hardly anytime to cook. I mean, you can get this done in less than half an hour. But like most soups and stews, this gets better with time. So, if you wish, you can definitely make it ahead of time and simply reheat when you're in need of comfort. </div>
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<b>Chorizo and Beans Stew</b></div>
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250 gr hot chorizo sausage, sliced into fat coins<br />
1 medium shallot, finely chopped<br />
1 small carrot, chopped<br />
1 clove of garlic, finely minced<br />
A small bunch of fresh coriander stalks, finely chopped<br />
1/2 teaspoon dried chili flakes<br />
1 tin chickpeas, drained<br />
1 tin black beans, drained<br />
200 gr cherry tomatoes<br />
500 ml chicken stock<br />
Juice of 1/2 a lemon<br />
Salt and black pepper, to taste<br />
Fresh coriander leaves, roughly chopped<br />
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<br />Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com7tag:blogger.com,1999:blog-3296694970544617459.post-22315581933820678122015-05-28T06:19:00.003+01:002015-05-28T06:20:12.232+01:00Spicy Baked Ziti<div style="text-align: justify;">
Greetings dear blog readers... Oh my, it's been a while since I last posted. Please do forgive me. I hope all of you are doing well and eating deliciously. </div>
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Even though I have not been posting on the blog as frequently as I'd like to, I've been posting more videos now on my <a href="http://www.youtube.com/michaeltoa" target="_blank">YouTube</a> channel. I've recently experimented with vlogs which is quite interesting to say the least. So, if you want to see some of the awkwardness, please head over and subscribe to the channel for more updates in the future. </div>
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Now, let's talk about pasta. You know how much I adore pasta and it's true I could happily eat pasta any time of day. Leftover cold pasta straight from the fridge is my ultimate guiltless pleasure. Another pasta pleasure is this spicy baked ziti. It's an easy pasta dish you can whip up during the weekdays and it feeds a crowd. The spiciness comes from hot Italian sausage meat and dried chilli flakes... It is hot but just enough to keep you wanting for seconds. I, embarrassingly had 3 servings... </div>
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To the sausage meat, I also add minced turkey which I think always go together, like making stuffing/dressing. Then to boost the Italian-ness, some fragrant fennel seeds. Here I used ziti, but you can change it to penne or rigatoni or any pasta shapes that tickle your fancy.</div>
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The ricotta here lends creaminess to the sauce, then you get the salty nuttiness of Parmesan and ooey gooey mozzarella. Hmmm....</div>
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Instead of leaving instructions on how to make this delicious pasta, you get to watch it! It is the latest video on the channel. I hope you'll enjoy watching it as much as I enjoy making it. Until next time my friends... </div>
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<b>Spicy Baked Ziti</b></div>
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2 tablespoons olive oil, regular not extra-virgin</div>
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1 medium onion, chopped</div>
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2 cloves of garlic, finely minced or grated</div>
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250 gr hot Italian sausage meat</div>
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250 gr minced turkey</div>
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2 teaspoon fennel seeds</div>
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1 teaspoon dried chili flakes</div>
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1 teaspoon dried thyme</div>
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1 teaspoon dried oregano</div>
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Salt and black pepper, to taste</div>
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1 can (400 gr size) whole tomatoes, with juice</div>
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450 gr ziti pasta, or penne or rigatoni</div>
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200 gr ricotta cheese</div>
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450 gr shredded mozzarella cheese </div>
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2 tablespoons freshly grated Parmesan cheese</div>
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1 egg</div>
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A handful of flat leaf Italian parsley, roughly chopped</div>
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Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com3tag:blogger.com,1999:blog-3296694970544617459.post-22066002635594245052015-02-18T23:21:00.001+00:002015-02-24T23:07:55.599+00:00Orange ChickenWhen thinking about take-outs, my first thought is very often Chinese food or Indian; depending on my mood. And when I am craving for some Chinese, if it's on the menu, I have to get orange chicken. <div><br></div><div>Of course, we know orange chicken is not an authentic Chinese food. I, myself was introduced to orange chicken on my first visit to the States many years ago. And yes I had it at that famous Chinese food chain.</div><div><br></div><div>Few days ago I was craving for good ol' American orange chicken and unfortunately it's not available at my local Chinese restaurants on the island.</div><div><br></div><div>So, this is what I came up with and it is good! It's also very easy to make. If you want you can make the sauce ahead of time and keep it aside. When you're ready you just have to quickly fry the chicken, reheat the sauce and toss the two together. </div><div><br></div><div>The chicken is crispy and the not-so-secret is, it's coated with corn flour. Also it's very important to get the oil to the right temperature before frying. </div><div><br></div><div>The sauce as mentioned before is a no brainer to make. It's deliciously orangey sweet with a nice tang and bit of heat from the cayenne.</div><div><br></div><div>So, whenever you have a craving for orange chicken, I hope you give this a go.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnhbv5c_1oZoOLvWncqjzqyz5Xo4TM-bzf9xNzeuSHFMc_2A4-6CdB22wxK4Q4J1lL_-HzUyAOBRVmqXYI3hLRT9Y-DX5okFVfi-3LFyNo_FHUHg_ABJ0mnJsAlH0cS35RJ14FgmvhRQ/s640/blogger-image--1078741095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnhbv5c_1oZoOLvWncqjzqyz5Xo4TM-bzf9xNzeuSHFMc_2A4-6CdB22wxK4Q4J1lL_-HzUyAOBRVmqXYI3hLRT9Y-DX5okFVfi-3LFyNo_FHUHg_ABJ0mnJsAlH0cS35RJ14FgmvhRQ/s640/blogger-image--1078741095.jpg"></a></div></div><div><br><div><div><b>Orange Chicken</b></div><div><b><br></b></div><div>For the marinade</div><div>1 tbsp soy sauce </div><div>1 tbsp rice wine vinegar</div><div>1 egg white</div><div><br></div><div>500 gr boneless, skinless chicken breasts or thighs, cut into cubes</div><div><br></div><div>For the sauce</div><div>100 ml orange juice</div><div>60 ml chicken stock</div><div>1 tbsp rice wine vinegar</div><div>1 1/2 tbsp soy sauce</div><div>1 tsp sesame oil</div><div>2 tbsp light brown sugar</div><div>1 orange zest</div><div>1/4 tsp cayenne pepper</div><div>1 garlic clove, finely minced or grated</div><div>1 tsp cornstarch, dissolved in 1 tbsp cold water</div><div>Salt, to taste</div><div><br></div><div>Vegetable oil for frying and sautéing </div><div>Cornstarch for dredging</div><div>Spring onions</div><div><br></div><div>Marinate the chicken by combining the soy sauce, vinegar and egg white in a large bowl and add the chicken cubes. Stir gently to coat and let stand at room temperature for 10-15 minutes.</div><div><br></div><div>In the meantime, prepare the sauce. Heat one teaspoon of vegetable oil in a saucepan over medium heat and sauté the garlic until fragrant, about a minute or so. Watching carefully not to burn the garlic. Add the orange juice, chicken stock, vinegar, soy sauce, sesame oil, brown sugar, orange zest and cayenne, if using. Bring the sauce to a boil and simmer for 15 minutes or until it is reduced by three fourths. Stir in the cornstarch and water mixture and continue stirring until the sauce thickens. Season with salt to taste. Turn off the heat and set the sauce aside.</div><div><br></div><div>Heat some vegetable oil in a heavy bottomed pot. The quantity of oil really depends on the dimension of the pot you're using.</div><div><br></div><div>In a large bowl, toss the marinated chicken with cornstarch until each cube is evenly coated. Shake off any excess before frying. When the oil is hot, but not smoking, carefully fry the chicken in batches until lightly golden on the outside and cooked all the way through. This takes 3-4 minutes. Remove chicken with a slotted spoon and drain on a large plate line with paper towel to absorb the excess oil. Repeat with the rest of the chicken.</div><div><br></div><div>Reheat the orange sauce and stir in the fried chicken cubes. Mix until well coated. Sprinkle with chopped spring onions and serve immediately with plenty of rice or noodles... Whatever tickles your fancy.</div></div></div>Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com8tag:blogger.com,1999:blog-3296694970544617459.post-48736914726324429912015-01-29T02:39:00.001+00:002015-01-29T10:39:03.673+00:00Potato and Salmon Korokke<div style="text-align: justify;">
Korokke<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> are the Japanese version of the French croquettes, crispy patties often made out of mashed potatoes and meat. Both are breaded and then deep-fried but the Japanese korokke are coated with panko (Japanese bread crumbs) which are coarser than regular bread crumbs, resulting in extra crispy crust. I don't know about you but my mouth waters already just thinking about 'extra crispy'.</span></div>
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Along with the potatoes, often korokke is made with a meat mixture such as minced beef or pork. In my version here, I use salmon which I think makes the korokke lighter, but that really is least of my concern. I just like it and that's my main reason. And before proceeding further, yes, the salmon I use comes from a tin. And if <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">the idea of using tinned salmon appalled you because it reminds you of cat food, of course, you may use fresh salmon fillet. Simply pan-fry or poach it before flaking into pieces. Or you can simply leave out the protein and add more veg, like finely chopped onions or carrots or petit pois for a vegetarian friendly version. </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The important thing is the potato mixture has to be dry. I remember making this the first time and the mashed potato mixture was too wet and I had such a hard time shaping the mixture. I learn from my mistake and now, after boiling the potatoes, drain it really well and let it steam dry for few minutes before mashing it. That's my Toa Tip of the day :)</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">These korokke are great as anytime snack or appetiser. They are crunchy on the outside and light, almost creamy inside. Oh so gooood.... Serve them with Tonkatsu sauce or do what I did. I made a mixture of mayonnaise, ketchup and hot sauce. Booyah! </span></div>
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<b style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Potato and Salmon Korokke</b></div>
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4 medium size potatoes, peeled and diced, appx. 800 gr in total</div>
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4 hard-boiled eggs, yolks and whites separated</div>
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A pinch of ground nutmeg</div>
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1 x 170 gr tinned salmon</div>
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Salt and white pepper, to taste</div>
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Plain flour</div>
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2 eggs, lightly beaten</div>
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Panko breadcrumbs</div>
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Vegetable oil, for frying</div>
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Fill a large pot with cold water and add the potatoes. Boil potatoes until tender and drain in a colander. Return the potatoes to the pot to steam dry for a couple of minutes before adding the egg yolks. Mash everything with a fork or potato masher until smooth. </div>
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Finely chop the egg whites and add them to the potato mix with the tinned salmon. Give everything a good mix. Add a pinch of ground nutmeg and season with salt and pepper to taste. </div>
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Form the potato, eggs and salmon mixture into patties. Make sure you press firmly so the mixture hold together well. They can be any size or shape you like; but try not to make them too big or they'll fall apart too easily when you fry them. Lightly coat each patty with flour and put them in the fridge for half an hour or so they can firm up.</div>
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Place the eggs and panko in two separate dishes lined up side by side. Dip each patty in egg, followed by the panko making sure to coat the korokke completely. </div>
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Fill a medium pot halfway with oil and heat over medium high heat. Fry the korokke in batches. Everything in the inside is already cooked so you only need to fry them for a couple of minutes to crisp up the panko and they become golden brown. Transfer the korokke to paper towels, serve warm and enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com4tag:blogger.com,1999:blog-3296694970544617459.post-57982588978519189632015-01-21T20:37:00.001+00:002015-01-29T10:37:35.659+00:00Almond Raisin Cranberry Yoghurt Cake with Marsala<div style="text-align: justify;">
I like to keep things simple when friends come over. As much as I enjoy being in the kitchen, I don't want to be stuck there all day. I also want to have some fun and be part of the party. I like laid back dishes, simple nibbles, the one pot wonders, and of course, make-ahead dessert, such as this almond raisin cranberry yoghurt cake with Marsala. </div>
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This combines all the great flavours of sweet raisins, slightly tart dried cranberries and fragrant Marsala wine. If you can remember, steep the dried fruits overnight in the Marsala so that they can really drink up all the flavours. If not, an hour prior to baking will do just fine. </div>
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The yoghurt adds tenderness and a subtle tang; and with the vegetable oil which keeps the cake so moist. For a bit of texture, I use a mixture of plain flour and ground almonds. I just adore baked goods with ground almonds. </div>
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I added a pinch of ground all-spice here; not so much that it becomes the dominant flavour. But that little hint of cloves, cinnamon and nutmeg is just so lovely with the fruits and sweet Marsala. </div>
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When I say this cake is easy to make, please believe me... This is like super easy. No need for a mixer, just a couple of bowls and a light stirring equipment.</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">As mentioned before, this cake is best made a day ahead and it keeps really well. If you want to serve it warm, just put the cake back in its tin, cover with tin foil and set in a low oven for ten minutes or so.</span></div>
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<b>Almond Raisin Cranberry Yoghurt Cake with Marsala </b></div>
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100 gr raisins</div>
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100 gr dried cranberries</div>
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150 ml Marsala</div>
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150 ml plain Greek yoghurt</div>
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150 ml vegetable oil</div>
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4 eggs</div>
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1 tsp real vanilla extract </div>
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150 gr plain flour</div>
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125 gr ground almonds</div>
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125 gr light muscovado sugar</div>
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2 tsp baking powder</div>
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1/4 tsp all spice</div>
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Icing sugar, to serve</div>
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In a bowl, tip the raisins and cranberries and pour over the Marsala. Let the dried fruits steep for at least an hour to soften.</div>
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In the meantime, lightly grease a 23 cm round cake tin and line the bottom with a circle of grease proof paper, and preheat your oven to 180 C.</div>
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Mix together the wet ingredients, the yoghurt, vegetable oil, eggs and vanilla extract. Also in another bowl, measure out all the dry ingredients. Pour in the yoghurt mixture and stir around until smooth. </div>
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Scoop the dried fruits out of the Marsala, and stir into the batter. Saving the remaining Marsala for later. Pour the batter into the prepared tin and smooth the surface with a spoon. Bake for 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean.</div>
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Take a skewer and prick all over the cake whilst it's still warm. Pour over the remaining of the soaking Marsala and let it soak in. Dust with icing sugar before serving. Serve warm with vanilla ice cream, or with your favourite beverage, whatever tickles your fancy... :)</div>
Anonymoushttp://www.blogger.com/profile/12163446958249760582noreply@blogger.com5