Tuna Carpaccio with Coconut Vinaigrette

Ingredients

200g sashimi-grade tuna

Dressing:

2 tablespoons grapefruit juice

1 tablespoon soy sauce

1 teaspoon grated young ginger

1 teaspoon toasted sesame seeds

1 pinch sugar

Salt and freshly ground peppercorns to taste


2 tablespoons thick coconut milk

Garnish

1 sprig coriander
Method
Slice the tuna thinly and line up on a plate. Combine all the dressing ingredients and mix well.

Drizzle dressing and coconut milk on the tuna carpaccio and garnish with the coriander.

ALMOND COOKIES

ALMOND COOKIES
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten

Preheat the oven to 375 degrees.

In a large bowl with electric mixer, cream together the shortening and
sugar, then beat in the eggs, one at a time, and mix well. Add the
almond extract.
In another bowl, sift together the flour, baking soda, and salt. With a
wooden spoon, gradually stir the flour mixture into the shortening. The
dough should be fairly firm. Divide the dough in half and roll each into
a log, about 1-1/2 inch in diameter. Wrap in waxed paper and
refrigerate for 4 hours. Cut the dough crosswise into 1/4 inch thick
slices. Place cookies on an ungreased cookie sheet. Top each cookie
with an almond half.
Brush cookies lightly with beaten egg. Bake for about 10 minutes, or
until light golden brown.

Roast beet Puree

Roast Beet Puree

4 md Beets,with greens, stems
-- trimmed,(save greens)
1/2 t Oregano,dried
1/2 t Thyme,dried
1/4 t Fennel seed
1/4 t Coriander,ground
1/4 t Rosemary,dried
4 Bay leaves
10 Peppercorns
2 T Oil,olive, extra-virgin
2 T Butter,unsalted, cut
-- into pieces
Salt

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay
leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the
mixture of dried spices and herbs and drizzle with olive oil to
coat. Bake, uncovered, until tender when pierced with a fork (about
1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process
the beets until coarsely chopped. Transfer them again to a small
saucepan and stir over medium heat until heated through. Add the
butter and stir until glossy. Season to taste with salt, and serve
immediately.


Roast Quail With Juniper Berries Ii (Polenta)

3 c Milk
-- PLUS 6 thin,Crumbled
3 T Butter,unsalted
-- 1-inch square,Slices
3/4 c Cornmeal
1/3 c Raisins,golden
3 T Cream,sour
Nutmeg,fresh, ground
2 1/2 T Cheese,Gruyere, grated
Salt (to taste)
2 1/2 T Cheese,Parmesan, grated
Pepper (to taste)
1/3 c Cheese,Gorgonzola,
Breadcrumbs,fine

In a heavy-bottomed saucepan, bring the milk and butter to a
boil. Add the cornmeal in a thin stream, whisking constantly. When
mixture becomes very thick, continue to boil while stirring constantly
with a wooden spoon, until very thick and smooth (about 5 minutes.)

Stir in the sour cream, grated Gruyere, Parmesan, crumbled
Gorgonzola, raisins, and a little nutmeg, beating until smooth.
Remove from heat; add salt and pepper to taste.

Spoon the cornmeal mixture into 6 1/2-cup ramekins, or custard
cups, tapping molds gently on work surface to settle mixture, and
smoothing tops with spatula. Cool at least 15 minutes.

Use a knife to loosen polenta from ramekins and unmold onto a
generously buttered baking dish. Place a slice of Gorgonzola on top
of each; sprinkle with a fine layer of breadcrumbs. Bake in 450 F
oven (along with quail, if desired) for 10 to 12 minutes, then broil
just until lightly golden. Serve immediately.

Almond Meringue

Almond Meringue

6 Egg whites,at room temp.
2 1/2 T Sugar
2 1/2 c Sugar,powdered, sifted,
-- plus more as needed
3/4 c Almonds,ground, blanched

Preheat the oven to 325 F. Cut out three 10-inch parchment paper
circles and one 10-inch cardboard circle. Set the parchment circles on
baking sheets.

Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons
of sugar and continue beating until stiff. Combine 2 1/2 cups of
powdered sugar and ground almonds; fold into egg whites.

This mixture can now be used to form layers, or designs or
whatever your choose. Simply spoon mixture into a pastry bag fitted
with the tip of your choice, and pipe your designs onto parchment paper
covered baking sheets.

Dust lightly with powdered sugar (optional.) Then bake the your
meringue until crisp and very lightly golden (for designs about a half
inch thick, it takes 25 to 30 minutes.)

Cool on the finished baked meringue on racks.

Mexican Bun

Ingredients

300g high protein flour

3g salt

9g instant yeast

55g castor sugar

7g milk powder

1/4 tsp bread improver

120ml iced water

2 eggs

30g butter

Topping

40g castor sugar

1/2 an egg

1 tsp coffee paste

50g plain flour

50g margarine


Method
In the bowl of an electric mixer, fitted with a dough hook, put in flour, salt, sugar and yeast, bread improver and milk powder. Mix well on low speed. Add beaten eggs and water. Beat on medium speed for about 2–3 minutes. Add butter and continue to mix for another 7–8 minutes until dough is well blended. Cover dough with a piece of damp tea towel. Allow it to rise until double in bulk. Divide dough into portions of 60g each. Shape each into a ball. Place onto a greased baking tray and cover with a damp tea towel and leave to rise for 50–60 minutes or until double in size. For the topping, combine all ingredients. Spoon into a piping bag. Pipe a spiral on top of each bun. Bake in preheated oven at 180°C for 15–20 minutes.

Pasta Salad

Healthy
Recipe by Amy Beh

Cuisine Italian • Recipes • Restaurants
Type of Dish Central Dish
Cooking Method Boil
Meal Types • Dinner • Lunch




Click for larger image
Ingredients

400g bow tie pasta

20 pieces adamame beans

25g chopped red capsicum

1 slice ham, cubed

20g chopped celery

Dressing

4 tbsp extra-virgin olive oil

2 tbsp lemon juice

1 tbsp sugar

1/4 tsp salt to taste

Freshly ground black pepper to taste
Method
Set pasta to cook. When ready, drain well and transfer to a large bowl.

Cook adamame in boiling water for 1 minute. Drain and press out the beans.

Combine pasta, adamame, turkey ham, capsicum and celery in a large bowl.

Mix well. To prepare the dressing, whisk all dressing ingredients together and pour over the pasta. Toss gently but mix thoroughly.

Transfer salad to individual serving bowls. Serve immediately.

Chicken Satay

Chicken Satay

Ingredients

400g free range chicken breast fillet

Marinade for chicken:

2 cloves garlic, pounded finely

1 tbsp light soy sauce

1 tbsp sugar

1 tbsp honey

2 tbsp olive oil

Sauce:

Ground spice ingredients (combined)

3 shallots

1 clove garlic

2 1/2 tbsp chilli paste

1/4 tsp turmeric powder

1 tbsp coriander powder

1 tbsp chopped galangal

2 tbsp oil

Seasoning:

Juice of 2 limes

1 tbsp light soy sauce

Salt to taste

1 tbsp soft brown sugar

2 tbsp crunchy peanut butter

125ml water

2 tbsp UHT milk
Method
Cut chicken fillets into thin strips of 2.5cm slices.

Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.

Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).

For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.

Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving