February 29, 2012

Daeji Bulgogi

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Daeji Bulgogi

By February 29, 2012

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  • Prep Time : 20 minutes
  • Cook Time : 30 minutes
Nutrition facts (per portion) : Calories: 240 calories; Fat Content: 9 grams;

Ingredients

Instructions

  1. With the beef, combine all the marinade mixture and let it set overnight in fridge.
  2. Remove the chunks of ginger, if applicable.
  3. Add the mushrooms and carrots in the mixture and on a grill or pan, stir fry until ready.
  4. Add sesame seeds and serve on top of Korean rice.
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February 26, 2012

Vegetable Soba noodles

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February 26, 2012

Chocolate & cherry muffins

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February 26, 2012

Coco au Miel

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Lorem ipsum dolor sit amet, consectetur adipiscing elit. In venenatis blandit augue, in lobortis nulla scelerisque id. Aliquam et mauris massa, id laoreet lacus. Sed bibendum est sed eros tempus eu euismod turpis adipiscing. Etiam et ante felis, nec vulputate urna. Nulla blandit, magna id ultricies sollicitudin

February 26, 2012

Five spice chicken noodles

Five spice chicken noodles

By February 26, 2012

Five-spice powder is a mixture of five spices endemic to Chinese cuisine, but also used in other Asian cookery as well

  • Prep Time : 25 minutes
  • Cook Time : 60 minutes
  • Yield : 2
Nutrition facts (per portion) : Calories: 125; Fat Content: 3 grams; Trans Fat Content: 1 gram;

Ingredients

Instructions

  1. Soak noodles in hot water till done. Pour with cold water and drain.
  2. Marinate chicken in soy sauce for about 30 minutes.
  3. Sprinkle chicken with  five spice powder, mix well.
  4. Heat 1 tablespoon of oil in the wok and fry chicken till done. Remove from the wok.
  5. Heat 1 tablespoon of oil and fry bell pepper and baby corn about 4 minutes. Remove from the wok.
  6. Fry napa cabbage and spinach, 2 minutes. Remove from the wok.
  7. Reheat noodles in the wok, add vegetables and chicken mix well.
  8. Mix guilin sauce, soy paste with water and potato starch.
  9. Pour into the wok, mix well, fry 3 minutes.
  10. Serve garnished with beni shoga.
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February 26, 2012

Chow mein

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February 26, 2012

Carrot cake

Carrot cake is a cake which contains carrots. It is mixed with batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavor, texture, and appearance of the cake.

Carrot cake

By February 26, 2012

2 eggs
150 grams of brown sugar
100 ml oil
200 grams finely grated carrot
50 grams walnuts
75 grams finely chopped pineapple (fresh or canned)
50 grams coconut flakes
200 grams wheat flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of salt
1/2 teaspoon of baking soda

  • Prep Time : 30 minutes
  • Cook Time : 60 minutes
  • Yield : 1 cake
Nutrition facts (per portion) : Cholesterol Content: 3 mg; Protein Content: 30 mg; Sugar Content: 3 grams;

Ingredients

Instructions

  • Whip eggs, add sugar, continue whipping till it gets fluffy then add oil bit by bit.
  • Add carrot, pineapple, walnuts and coconut flakes mix gently.
  • In separate bowl, sift flour, add cinnamon, salt, baking powder and baking soda, mix well. Add to the dough, mix to combine all ingredients.
  • Pour dough into baking tray lined with baking paper.
  • Bake in preheated oven about 1 hour in 150 degrees.
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February 26, 2012

Rhubarb & strawberries muffins

Muffin cups are round sheets of paper, foil, silicone, or metal,[3] with scallop-pressed edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of muffin tins, to facilitate the easy removal of the finished muffin from the tin.

The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust.

 

February 26, 2012

Choclate cake with green tea cream

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February 26, 2012

Redcurrant yeast muffins

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Redcurrant yeast muffins

By February 26, 2012

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  • Prep Time : 60 minutes
  • Cook Time : 1h 20 min
  • Yield : 12
Nutrition facts (per portion) : Calories: 120 ; Carbohydrate Content: 2 mg; Saturated Fat Content: 3 mg;

Ingredients

Instructions

  • Mix yeast with 1/2 cup of water, 1 teaspoon of sugar and 1 tablespoon of flour. Keep in warm place and wait till it doubles.
  • Mix soft butter with honey and 1 egg, till mixture becomes smooth.
  • Sift flour, add pinch of salt, pour in yeast mixture, 1/2 cup of milk and butter mixture. Knead smooth and elastic dough. Let it rest 1 hour. It should double. Knead again and let it rest again till it raises again.
  • Add redcurrants into dough, stir gently.
  • Butter muffin tray, pour in dough.
  • Sprinkle with almonds, grated coconut and 2 tablespoons of sugar.
  • Let muffins raise 15 minutes.
  • Bake in preheated oven, in 180 C degrees, about 25 minutes till top is golden brown.
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