Saturday, March 12, 2011

BASA FISH WRAPPED IN BANANA LEAF AND THAI HERBS(CUISINE:THAI)


HI...TODAY I AM POSTING A DIETERS DELIGHT...AFTER ALL THE GOBBLING,MUNCHING GORMANDIZING AND GLUTTONY....... I NEEDED A MEAL THAT WAS LIGHT AS AIR....... I PULLED OUT THIS RECIPE FROM THE BLUE ELEPHANT COOKBOOK AND IT SEEMED PERFECT.IF YOU RE IN THE MOOD FOR A WHOLESOME MEAL WHICH GIVES YOU THE FEELING OF BEING EXTREMELY FULL...THIS ONES NOT FOR YOU BUT IF YOU FEEL LIKE A LIGHT MEAL THAT GIVES YOU A SATSFIED AND YET NOT TOOOOO FULL FEEL,GO FOR THIS.......ITS LOVELY!! THIS FISH RECIPE TURNED OUT TO BE VERY SUPTLE AND SOFT.......THE FLAVORS ARE NOT TOO INTIMIDATING AND SOMEHOW BLEND IN BEAUTIFULLY...I AM POSTING A LINK TODAY SO YOU CAN GET TO SEE THE PICTURES STEP BY STEP(THERE ARE 4 PICTURES IN ALL SO PLEASE DO PRESS THE ARROW AFTER YOU SEE THE FIRST PICTURE....HERE GOES THE RECIPE!!!
BASA FISH FILLET WRAPPED IN BANANA LEAF(OPT) WITH THAI HERBS RATED 8/10
INGREDIENTS
1)2 FILLETS SEA BASS WASHED IN LEMON JUICE AND PRICKED
2)1 LARGE STALK LEMON GRASS CHOPPED INTO 2 CM PIECES
3)THAI GINGER(GALANGAL) THINLY SLICED AND CUT INO MATCHSTICKS.
4)GARLIC 6 CLOVES
5)2 GREEN CHILLIES
6)CORIANDER ROOT 2 TABLESPOON
7)5 TABLESPOON OYSTER SAUCE
8)3 TSP LIGHT SOYA SAUCE
9)1/4 TSP WHITE PEPPER POWDER
10)3/4 TSP SUGAR OR SPLENDA
11)1 TABLESPOON MELTED BUTTER
12)BASIL LEAVES ABOUT 10
13)2 LIME LEAVES SHREDDED AND CENTRE VEIN THROWN
14)GROUND BLK PEP 1/4 TSP

WRAPPER
1 BANANA LEAF(I NEVER USED THIS)
1 SHEET ALUMINIUM FOIL

PRE HEAT OVEN 200 DEGREES CENTIGRADE

METHOD
1)IN A MORTAR,FINELY POUND LEMON GRASS,GALANGAL,GARLIC,CHILLIES,WHITE PEP AND CORIANDER ROOT..YOU REALLY NEED TO POUND POUND AND POUND.MIX SHOULD BE VERY FINE.KEEP THIS MIX ASIDE IN A BOWL.
2)ADD OYSTER AND LIGHT SOYA SAUCE,SUGAR,PEPPER AND MELTED BUTTER AND PIECES OF SHREDDED LIME LEAF.
3)PUT FISH FILLET IN THIS MARINADE AND COAT WELL.ADD BASIL LEAVES
4)WRAP THE FISH AND BLENDED MIX IN THE LEAF(I JUST BUTTERED THE FOIL AND WRAPPED THE FISH IN THE FOIL.)
5)NOW BAKE FISH IN A 200 DEGREES PRE HEATED OVEN FOR 15 MINUTES OR UNTI TOOTHPICK INSERTED IN COMES OUT WITH EASE. EAT ...ENJOY 


PRINTER FRIENDLY RECIPE(BASA FISH WRAPPED IN BANANA LEAF AND THAI HERBS



Friday, March 11, 2011

PERFECTLY SIMPLE DARK CHOCOLATE TART




HI GUYS!!! I HAVE A SERIOUSLY SUPER RECIPE FOR ALL OF YOU...TRIED THIS OUT AT A FAMILY DINNER AND EVERYONE LOVED IT. ITS A "PERFECTLY SIMPLE DARK CHOCOLATE TART".........FOR ALL THE CHOCOLATE LOVERS OUT THERE,THIS ONE IS FOR "YOU"....... THE TART IS SOFT AND MOIST AND FULL OF CHOCOLATE CHOCOLATE AND MORE CHOCOLATE........PARISIAN IN SPIRIT,THIS ELEGANT TART IS GREAT SERVED WITH A TINY DOLLOP OF WHIPPED CREAM ON THE TOP OR SIDE OF EACH WEDGE..DO TRY OUT THE RECIPE.......IM SURE ITLL BE A WINNER...HERE GOES ANOTHER AMAZING RECIPE............

PERFECTLY SIMPLE DARK CHOCOLATE TART 9.5/10
INGREDIENTS(FOR CRUST)
1) 1/2 CUP CONFECTIONERS SUGAR
2)1/2 CUP TOASTED WALNUTS ,COOLED
3)3/4 CUP FLOUR(SIFTED)
4) 1/2 TSP SALT
5)1/2 CUP COLD BUTTER CUT INTO SMALL PIECES.
6)1/4 CUP COCOA POWDER

INGREDIENTS FOR FILLING
1) 14 OZ(ALMOST 400 GRAM) DARK CHOCOLATE CHOPPED(MORDE AVAILABLE AT MODERN BAZAAR OR LE MARCHE)
2)1 CUP HEAVY WHIPPING CREAM
3)6 TABLESPOON BUTTER(100 GRAM)
4)2 EGGS LIGHTLY BEATEN
5)1/4 CUP SUGAR
6)1 TSP VANILLA EXTRACT
7)COCOA POWDER FOR DUSTING

METHOD FOR CRUST
1)PREHEAT OVEN TO 180 DEGREES CENTIGRADE AND POSITION A RACK IN THE MIDDLE OF OVEN.LIGHTLY BUTTER A TART PAN(10 INCH) WHICH HAS A REMOVABLE BOTTOM.
2)PROCESS THE SUGAR AND WALNUTS IN A FOOD PROCESSER TILL WALNUTS ARE FINELY GROUND.ADD THE FLOUR,COCOA AND SALT AND PULSE TILL WELL BLENDED.ADD THE BUTTER AND PULSE UNTIL MIX COMES TOGETHER.DO NOT OVER PROCESS.(I NEVER USED WALNUTS AS I DIDNT HAVE ANY) I JUST CREATED A DOUGH IN A BOWL WITH MY HANDS OMITTING THE WALNUTS.
3)PRESS THE DOUGH EVENLY INTO THE B OTTOM AND UP THE SIDES OF THE TART PAN.PRICK THE DOUGH ALL OVER WITH A FORK.
4)BAKE FOR 15-18 MINS UNTIL THE CRUST BEGINS TO PULL AWAY FROM THE SIDES OF THE PAN.LET COOL ON A WIRE RACK TILL YOU MAKE THE FILLING.

METHOD FOR FILLING
1) MELT THE CHOCOLATE IN A HEATPROOF BOWL SET OVER A SAUCEPAN OF WATER(DOUBLE BOIL) WHISKING TILL MELTED.ADD THE BUTTER AND CREAM AND WHISK TILL SMOOTH.REMOVE BOWL FROM HEAT AND WHISK IN THE EGGS AND SUGAR TILL WELL BLENDED.
2)WHISK IN VANILLA.TRANSFER THE FILLING TO THE WARM CRUST.
3) BAKE FOR ABOUT 12 -13 MINUTES UNTIL THE FILLING IS SET AROUND THE EDGES BUT STILL SLIGHTLY JIGGLY IN THE CENTRE.THE TOP OF THE TART WILL LOOK A LITTLE BLISTERED AND THATS OKAY
4)TRANSFER TO A WIRE RACK TO COOL COMPLETELY .ATLEAST 11/2 HOURS(I PUT IT IN THE FRIDGE FOR AN HOUR AND THEN LEFT IT OUT AT ROOM TEMP,
5)TO SERVE:REMOVE THE RIM OF THE PAN.LIGHTLY DUST THE TART WITH COCOA POWDER AND CUT INTO WEDGES. 


PRINTER FRIENDLY RECIPE(PERFECTLY SIMPLE DARK CHOCOLATE TART)

Monday, March 7, 2011

GRILLED CHICKEN BREASTS WITH SUPER YUMMY MARINADE 9/10

HI.... TODAY I AM GIVING YOU A RECIPE THAT IS ABSOLUTELY SUPER...ITS DELICIOUS..ITS SOFT TENDER AND FULL OF FLAVOUR... I WAS IN THE MOOD TO PULL OUT MY BBQ.... I WANTED TO BE EXPERIMENTAL SO PULLED OUT A RANDOM MARINADE FOR CHICKEN BREASTS FROM THE NET..I REALLY DIDNT KNOW HOW THEY WOULD COME OUT BUT......THEY WERE AMAZING!!!!!!!! PLEASE DO TRY THIS RECIPE AND LET ME KNOW HOW YOU ENJOYED IT HERE GOES THE RECIPE
GRILLED CHICKEN BREAST FILLETS
INGREDIENTS
1)4-6 CHICKEN BREAST FILLETS PIERCED WITH FORK TO LET FLAVORS MERGE IN
2)1/4 CUP CIDER VINEGAR
3)3 TABLESPOON WHOLEGRAIN MUSTARD
3)1 LWMON JUICED
4)1/2 CUP BROWN SUGAR
5)1.5 TEASPOON SALT
6)6 TABLESPOON OLIVE OIL
7) GROUND BLACK PEPPER
METHOD
1) IN A LARGE NON REACTIVE CONTAINER,WHISK TOGETHER INGS BEGINNING WITH CIDER VINEGAR THROUGH SALT.
2)THEN WHISK IN OLIVE OIL AND PEPPER.COVER AND MARINADE THE CHICKEN IN THIS MIX FOR AT LEAST 6-8 HOURS IN FRIDGE.
3)LIGHTLY OIL YOUR BBQ. GRILL CHICKEN FILLETS TEN MINUTES EACH SIDE

PRINTER FRIENDLY RECIPE(GRILLED CHICKEN BREASTS WITH YUMMY MARINADE)