PENNE ALA VODKA(CUISINE:ITALIAN)(TRIED AND TESTED)

PENNE ALA VODKA
HI........BACK TO THAT MAGICAL WORD AGAIN......COOKING...
MY KIDS TRIED PENNE ALA VODKA A LONG TIME AGO AT CAFE PAPPARAZZI LONDON...AND THEY LOVED IT... RECENTLY A FRIEND OF MINE SENT ME A BOTTLE OF RAO S VODKA SAUCE FOR PASTA.I HEATED IT AND TOSSED MY PENNE IN IT.IT WAS AMAZING....... THE NEXT TIME ROUND.......THEY WANTED PENNE ALA VODKA BUT.......WE HAD NO VODKA SAUCE......I PULLED OUT THIS AMAZING RECIPE FROM ONE OF MY OLDEST ITALIAN COOK BOOKS AND .....WOW WAS I LUCKY.......THE SAUCE CAME OUT SUPER........... DO TRY OUT THIS RECIPE AND LET ME KNOW HOW IT CAME OUT FOR YOU.DO NOT BE WORRIED ABOUT THE VODKA AS ALL THE ALCOHOL BURNS OUT IN THE COOKING PROCESS........ENJOY!!!!!!!!!

PENNE ALA VODKA                      RATED 9/10

INGREDIENTS

1 TBLSP BUTTER
1 TBLSP OLIVE OIL
1 SMALL ONION CHOPPED FINE
1TBLSP GARLIC CHOPPED
3/4 CUP FRESH CREAM
1/4 CUP VODKA
1/4 TEASPOON CHILLI FLAKES
1 28 OZ CAN OF ITALIAN PLUM TOMATOES DESEEDED AND CHOPPED
2 TBLSP FRESHLY GRATED PARMESAN

METHOD
1)MELT BUTTER AND OLIVE OIL IN A SAUCEPAN WITH ONION AND GARLIC TILL TRANSLUCENT
2)ADD TOMATOES AND COOK TILL ALMOST NO LIQUID REMAINS IN PAN(MED LOW HEAT) STIRRING FREQUENTLY.
3)ADD CREAM,VODKA AND CHILLI FLAKES AND BOIL UNTIL THICKENED TO SAUCE CONSISTENCY..25 MINS.
4)SEASON WITH SALT AND PEPPER.SAUCE CAN BE MADE A DAY AHEAD AND REFRIGERATED.
5)COOK PENNE PASTA IN A LARGE POT OF BOILING WATER WITH SALT TILL AL DENTE
6)TRANSFER TO A BOWL.BRING SAUCE TO SIMMER AND TOSS PASTA.SPRINKLE WITH PARMESAN AND ENJOY

PRINTER FRIENDLY RECIPE:PENNE ALA VODKA

PAD THAI NOODLES (THAI CUISINE)(TRIED AND TESTED)

HI!!!!!! IM POSTING A DELICIOUS RECIPE TODAY AS I LEAVE BEACH LIFE AND ENTER CITY LIFE IN THAILAND. I LEARNT THIS RECIPE FROM A VERY SWEET LADY CALLED "IM". SHE SET UP A LITTLE HUT IN THE MIDDLE OF THE BEACH AND WAS TEACHING THAI COOKING THERE.IT WAS WONDERFUL LEARNING FROM HER ......THE EXPERIENCE COULD NOT HAVE BEEN BETTER AS I ENTERED HER LITTLE CULINARY HUT AND COOKED WITH HERE AS WE HEARD THE BACKGROUND MUSIC OF WAVES HITTING THE SHORE.......I AM POSTING A FAMOUS THAI RECIPE AND IM SURE YOU LL LOVE IT.......THIS IS THE PERFECT RECIPE FOR THE SUPER DELICIOUS THAI NOODLES..PAD THAI............PLEASE DO TRY IT AND LET ME KNOW HOW IT CAME OUT FOR YOU..HERE GOES THE RECIPE.......

PAD THAI NOODLES RATING 9/10

INGREDIENTS:

PAD THAI SAUCE

1 BIG BALL OF TAMARIND SOAKED IN WATER AND SQUASHED WITH HANDS.TAKE OUT ALL THE TAMARIND JUICE YOU CAN.YOU SHOULD HAVE A NICE THICKISH PAST(ABOUT 3/4 CUP)..KEEP ASIDE

TAKE 1.5 TABLESPOON PALM SUGAR AND MIX WITH 2.5 TABLESPOON FISH SAUCE.ADD ALL THE TAMARIND JUICE TO THIS(NOT THE SEEDS).THIS IS YOUR PAD THAI SAUCE
INGREDIENTS FOR NOODLES
1)6 INCH BAR OF TOFU CHOPPED INTO SQUARES

2)4 SHALLOTS CHOPPED
3)1/2 CUP ROASTED PEANUTS CRUSHED WITH PESTLE AND MORTAR
4)2 EGGS
5)400 GM FRESH RICE NOODLES SOAKED.
6)1 CUP BEAN SPROUTS
7)1/2 CUP 3 INCH CHINESE CHIVES
8)4 PRAWNS DE SHELLED AND DEVEINED
METHOD

1)PUT 4 T OIL IN A VERY HOT WOK AND FRY TOFU FOR 1 MINUTE.ADD SHALLOTS.

2)BREAK BOTH EGGS AND MIX TILL THEY SCRAMBLE. ADD PRAWNS.ADD FRESH RICE NOODLES AND STIR.NOW ADD PAD THAI SAUCE AND STIR.
3)ADD PEANUTS.
4)IN THE END ,ADD BEAN SPROUTS AND CHINESE CHIVES.SERVE ON A PLATTER WITH A SMALL BOWL OF RED CHILLI,A BUNCH OS BEANS PROUTS,FEW LEMON WEDGES AND A SMALL BIT OF PEANUTS AND FEW SPRING ONION GREENS AROUND THE NOODLES.... ENJOY


PRINTER FRIENDLY RECIPE:PAD THAI NOODLES

ASPARAGUS IN WARM SESAME,LEMON AND OLIVE OIL

HI!!!!! IM BACK AGAIN WITH A FANTASTIC.....SIMPLE......AND DELICIOUS RECIPE.......ASPARAGUS IN WARM OLIVE OIL AND SESAME.. JUST THE SOUND OF IT GIVES A WARM FEELING IN THIS MISERABLE COLD WEATHER.....FOR ALL MY VEGGIE FRIENDS..THIS ONES FOR YOU......NOTHING COULD BE EASIER THAN THIS RECIPE AND AT THE SAME TIME THERES NO COMPROMISE ON TASTE QUALITY OR THE LOOK......PLEASE DO TRY IT AND LET ME KNOW HOW IT TURNED OUT FOR YOU..HERE GOES THE RECIPE

ASPARAGUS IN WARM SESAME ,LEMON AND OLIVE OIL RATING 9/10

INGREDIENTS

1)1/2 KILO FRESH GREEN ASPARAGUS(ENDS BROKEN OFF)
2)2TABLESPOONS OLIVE OIL
3)1TABLESPOON BUTTER
4)SALT AND FRESH PEPPER
5)1.5 TEASPOON LEMON JUICE
6)1TABLESPOON FRESHLY TOASTED SESAME SEEDS\
7)1TABLESPOON CHOPPED GARLIC

METHOD

1)HEAT A POT OF WATER AND BRING TO A BOIL.
20PUT IN ASPARAGUS FOR 6.5 MINS AND WASH IN CHILLED WATER.
3) NOW PUT 2 TABLESPOON OLIVE OIL IN WOK AND ADD GARLIC.SAUTE
4)NOW ADD ASPARAGUS IN STIR TILL WARM.ADD BUTTER SALT AND PEPPER.
5)KEEP STIRRING AND ADD LEMON JUICE.
6)TURN GAS OFF SERVE GARNISHED WITH TOASTED SESAME SEEDS.



PRINTER FRIENDLY RECIPE;ASPARAGUS IN WARM SESAME,LEMON AND OLIVE OIL

CHOCOLATE BROWNIES

CHOCOLATE BROWNIES RATING 8.5/10


HI!!! IM IN THE PROCESS OF MOVING HOUSE AND SO THE FIRST THING I WANTED TO DO WAS,PUT ALL MY RECIPE 


BOOKS IN GOOD ORDER.I REALIZED THAT I HAVE ALMOST 20 BOOKS ON CHOCOLATE AND DESSERTS. MY SON WAS

GOING THROUGH THE BOOKS N POINTED OUT TO THE SIMPLEST YET TASTIEST CHOCOLATE RECIPE..........THE WELL

KNOWN CHOCOLATE BROWNIE........ SO WE GOT OUR INGREDIENTS TOGETHER AND GAVE IT A TRY.IT CAME OUT JUST


 AS I LIKE THEM........NOT TOOOOO SWEET .....FIRM ON THE OUTSIDE AND FUDGY IN THE MIDDLE..... HE LOVED THEM

AND ASKS ME TO MAKE THEM EVERY TIME THE BATCH IS OVER. PLEASE DO KEEP SOME THINGS IN MIND......ALWAYS

WAIT FOR THE BROWNIES TO COOL COMPLETELY BEFORE YOU START CUTTING ....DUST WITH A BIT OF ICING SUGAR

TO MAKE THEM LOOK PRETTTY N (WINK) HIDE THE CRACKS AND WRAP EACH ONE INDIVIDUALLY IN CLING 


WRAP........ I SUGGEST WARMING THE BROWNIE JUST A WEE BIT N YOU LL HAVE THE YUMMIEST.. FUDGIEST


 MOST..MOIST N CHOCOLATY..MOUTH WATERING BROWNIE BITE EVER!!!!!!!! HERE FOLLOWS THE RECIPE

INGREDIENTS

1)200 GM MELTED BUTTER

2)2 CUPS OR 400 GM CASTOR SUGAR

3)225 GM OR 1.5 CUPS FLOUR

4)4 EGGS

5)1 TABLESPOON VANILLA ESSENCE

6)1 TEASPOON SALT

7)CHOPPED WALNUT (OPTIONAL) (I NEVER USED THEM AS MY BOY DESPISES WALNUTS)

8)200 GMS SEMISWEET OR DARK CHOCOLATE

METHOD

1)DOUBLE BOIL THE CHOCOLATE

2)WHILE THE CHOCOLATE IS MELTING,TAKE A MIXING BOWL AND ADD THE SUGAR,4 EGGSAND VANILLA. MIX ON 


HIGH FOR 6-8 MINS.

3)BY NOW YOUR CHOCOLATE MUST HAVE MELTED SO AT THIS STAGE,ADD THE MELTED BUTTER TO THE CHOCOLATE


 AND MIX TIL YOU HAVE A SHINY AND SMOOTH MIX.

4)NOW LET IT COOL A BIT AND ADD THE CHOCOLATE BUTTER MIX TO YOUR SUGAR,EGG AND VANILLA MIX.

5)BEAT 30 SECS.ADD SALT AND FLOUR AND MIX VERY GENTLY FOR 30 SECS ONLY UNTIL FULLY MIXED .DONT 


OVERBEAT.

6)AT THIS STAGE YOU CAN FOLD IN YOUR CHOPPED WALNUTS.

7)POUR THE BATTER INTO A GREASED AND LIGHTLY FLOURED BROWNIE PAN AND BAKE AT 180 DEGREES 


CENTIGRADE FOR 30 MINS.

8)WHEN DONE,TAKE PAN OUT AND COOL BROWNIES COMPLETELY.CUT INTO PIECES AND DUST WITH ICING SUGAR...


PRINTABLE RECIPE;CHOCOLATE BROWNIES

BASA FISH WRAPPED IN BANANA LEAF AND THAI HERBS

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......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


 UNTIL  TOOTHPICK INSERTED IN COMES OUT WITH EASE. EAT ...ENJOY 


PRINTER FRIENDLY RECIPE(BASA FISH MARINATED IN THAI HERBS

CHICKEN SATAY IN PEANUT SAUCE (THAI CUISINE) (TRIED AND TESTED)

SAWASDEE to.....all my foodie friends!!!!!!! i am now in the magical island of koh Chang...for all those of you who have never heard of it!!!! its a drive from bankok and then a 45 min ferry ride...its absolutely quaint..quiet and peaceful.the beach is very clean and the activities are fab...scuba diving,golf,snorkelling,cooking( i never tried that (WINK) and fishing.i am totally motivated with energy and lots of peace.....today i took a beautiful thai cooking class in one of koh changs beachy homes..... i will be posting recipe after recipe but to start with..... i learnt the BEST chicken satays in peanut sauce from my thai friend n chef sheri..... we didnt have much time to marinate and yet the satays were soft as butter and the peanut sauce was delicious.......you can imagine how amazing they will be if you marinate for atleast 2 hours......... happy cooking...and here goes the recipe..

CHICKEN SATAYS IN PEANUT SAUCE
INGREDIENTS
1)500 GM CHICKEN FLATTENED AND CUT INTO 1 IN CH BROAD AND 4 INCH LONG STRIPS
MARINADE
1)3/4 CUP COCONUT MILK
2) 4 T OYESTER SAUCE
3)1 TEASPOON PALM SUGAR
4)1 TABLESPOON CURRY POWDER(INDIAN CURRY POWDER)
5) 3/4 TABLESPOON GINGER JUICE
6) 1 TABLESPOON OIL
METHOD
1)MARINADE THE CHICKEN IN ABOVE MIX AND KEEP FOR MINIMUM TWO HOURS
2) SKEWER ON TO BAMBOO STICKS.
3) BARBEQUE ON CHARCOAL BBQ PREFERABLY AND SERVE WITH PEANUT SAUCE.

MARINATED SATAYS GRILLING TO PERFECTION

PEANUT SAUCE RECIPE
INGREDIENTS
1)3 LARGE TABLESPOONS ROASTED PEANUTS WITH SKIN SMASHED IN PESTLE AND MORTAR
2) 1 CUP COCONUT MILK
3)3/4 TABLESPOON PALM SUGAR
4)1 T RED CURRY PASTE
5)SALT TO TASTE
METHOD
1)HEAT COCONUT MILK
2)ADD SMASHED PEANUTS AND BOIL

3)ADD PALM SUGAR
4)ADD CURRY PASTE AND MIX
5)SEASON WITH SALT AND TASTE.
6)SAUCE WILL THICKEN AS IT COOLS

PRINTER FRIENDLY RECIPE(CHICKEN SATAY WITH PEANUT SAUCE)(THAI)TRIED AND TESTED)

SHRIMP TEMPURA IN CREAMY SPICY SAUCE (JAPANESE)(TRIED AND TESTED)

HI......THE WEEKEND IS OVER AND BACK ON MY COOKING BINGE.TODAY I AM POSTING A FAB RECIPE.IT IS SO SUPER DELICIOUS THAT YOU LL BE CRAVING FOR MORE AND MORE.ITS A HOT FAVORITE OF MY SON S WHO JUST NEVER EATS VERY MUCH AT SCHOOL BECAUSE HE KNOWS SOMETHING DELICIOUS IS AWAITING HIM EVERY DAY THAT HE COMES HOME....IM PUTTING THIS RECIPE UP AND THE PICTURES I CLICKED TODAY...ITS CALLED SHRIMP TEMPURA WITH CREAMY SPICY SAUCE.YOU COULD TRY THIS WITH MUSHROOMS AS WELL BUT I HAVE ONLY HAD IT WITH PRAWNS THAT I CHOP SMALL ,DIP INTO BATTER,FRY AND TOSS IN CREAMY SPICY SAUCE..............HERE GOES THE RECIPE

SHRIMP TEMPURA IN CREAMY SPICY SAUCE(10 PRAWNS)

INGREDIENTS FOR BATTER

1) 200 ML CHILLED WATER
2)1 EGG YOLK
3)1/4 TSP SALT
4)160 GRAMS FLOUR

METHOD FOR BATTER
1)BEAT YOLK INTO ICED WATER
2)ADD FLOUR AND SALT.MIX.THE BATTER WILL BE SLIGHTLY LUMPY

INGREDIENTS FOR CREAMY SPICY SAUCE

1) 6 TABLESPOON MAYONNAISE
2)FEW DROPS LEMON JUICE
3)1/2 TSP CHILLI GARLIC SAUCE(FUN FOODS)

METHOD FOR CREAMY SPICY SAUCE
1)MIX MAYO WITH CHILLI GARLIC SAUCE AND LEMON JUICE.

METHOD FOR PRAWNS

1)DESHELL AND DEVEIN PRAWNS.CUT INTO SMALL PIECES
2)HEAT OIL IN WOK(TO DEEP FRY).LET OIL GET VERY HOT.
3)DIP CHOPPED PRAWN IN BATTER AND DEEP FRY.TAKE A SLOTTED SPOON AND LAY ON A PAPER TO BLOT OIL
4)TOSS IN CREAMY SPICY SAUCE AND GARNISH WITH FINELY CHOPPED GREEN CHIVES OR SPRING ONION( I DIDNT DO THIS AS MY SON DOES NOT LIKE ANYTHING GREEN ON HIS FOOD) BUT IT LOOKS REALLY NICE.
5)SERVE


PRINTER FRIENDLY RECIPE(SHRIMP TEMPURA IN CREAMY SPICY SAUCE)