Ohhh so simple spinach soup

My kids tend to avoid greens so whenever we have buttered spinach or blanched beans with olive oil n sesame as side dishes,they tend to fuss a lot.But not anymore as we now blend and soup up all these veggies and with a little drizzle of lemon juice,they polish up the soup. A high speed blender is a magical investment..you can whip up delicious pates,dips and soups at the touch of a button......the veggies can go in raw with skins on and the blender just pulverizes them to such a smooth consistency that you d never know that you were eating healthy peels and seeds..........today we made a delicious spinach soup with the blender(vitamix) and it was polished up.......here is the recipe..its too simple!!!!!!

spinach soup in the blender

ingredients

2 cups spinach washed well
3 pods garlic sliced
1/2 onion sliced
1 glass chicken stock
little salt and pepper
1/2 lemon squeezed
a dollop of cream
method
.lightly saute the onion and garlic in butter and olive oil
.add the spinach and saute 30 seconds
.add this to the blender with 1 glass chicken stock ,cream ,little salt and pepper and BLEND on high for 1 minute till you achieve a nice smooth creamy warm soup.taste for salt.
.serve in a bowl with a drizzle of lemon juice and a dollop of cream

Healthy sugar free carrot cake with wheatflour

Hi..tried out a carrot cake yesterday which was great for diabetics or health conscious.i used xylitol as 
my sugar but you could go for brown sugar too......here goes the recipe.do check out the link.

Healthy sugar free carrot cake with wheatflour
Ingredients:
.2 cups grated raw carrots, c/cut in pieces and chopped
.1 cup pecans or walnuts
.1 3/4 cups whole wheat flour, sifted 3 times
.1 1/2 teaspoons salt
.2 teaspoons ground cinnamon
.1 1/2 teaspoons baking soda
.2 teaspoons baking powder
.1 cup xylitol/brown sugar
.1 cup (240 mL) egg substitute or 4 large eggs
.1 /4 cup (60 mL) olive oil

Instructions:
1. Preheat oven to 350F degrees (180C degrees). Grease and flour a 9 x 13-inch (22.5 x 32.5 cm) pan.2. grate carrots chop pecans..





















3. Place flour, salt, cinnamon, baking soda, baking powder and sugar a bowl and mix..

Turn on kitchen aid machine and quickly increase to med. Run machine for 30 seconds or until ingredients are mixed. Stop. Add beaten eggs very slowly  and then oil. Select HIGH. let ingredients get well mixed but dont overbeat as it can curdle. You may need to stop the machine and run a spatula around the inside of the container to integrate ingredients. 

4.Remove and stir in carrot and nut mixture. Pour into pan. Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

cool cake on wire rack and cut from centre till you have two bases.

ice with cream cheese frosting
cream cheese frosting
,1 pkg cream cheese
.1/2 cup hung yogurt
.1 tsp vanilla
.1/4 cup better
.method
.beat till well incorporated.put in fridge and ice cake when cool.

Murg hara pyaz(chicken with spring onion greens)

Hi...tried out a lovely chicken dish today with dominant flavors of mustard seeds and spring onion greens..........here goes the recipe.......

Murg Hara Pyaz(sprinng onion chicken)
serves 2.prep time 20 mins.
Ingredients
.350 gms boneless chicken marinated in lemon juice and cut in chunks
.4 tablespoon mustard oil
.3/4 cup chopped onion
.4 large tomatoes finely chopped
.1 hpd tsp tomato puree
.2 tsp mustard seeds
.salt to taste
.1.5 hpd tsp cumin powder
.red chilli powder to taste
.100 grams spring onion green chopped

Method

.Heat 2 tablespoon mustard oil.add onions and cook till transparent.now add tomatoes and cook atleast 10 mins

.In a separate wok,heat remaining oil and add mustard seeds.saute till they crackle.

.stir in the onion-tomato mixture.cook 2 mins.

Add the chicken,salt,cumin powder and red chilli powder.
.cook for another 15 minutes on low flame.add tomato puree and cook till done.
.mix in all the spring onion green and cook 1 minute.

Remove from heat and serve hot with roti.

Hummus in the blender

Hi!!I think i may be getting addicted to the vitamix as i just churned out the most delicious Hummus in a span of 1 minute.......im sure rthis would work in a regular blender.just let it blend for quite a while though as the vitamix is a vvv high speed blender....serve this delicious hummus with pita bread crisps or cucumbers or whatever you like.....here goes the recipe
Hummus
1)400 gms chickpeas soaked overnight and boiled next morninbg till nice and tender
2)6 cloves garlic
3)2.5 lemon juice
4)tahini paste 1/2 cup or else 3/4 cup raw sesame seeds
5)1.5 tsp cumin
6)5 tablespoon extra virgin olive oil
7)salt and freshly ground pepper
method
1)Drain the chickpeas,put them in a pan and cover with water.Boil and then reduce the heat to med and simmer uncovered for 1 hour or till chickpeas are tender and soft.drain
2)Put the chickpeas ,lemon juice,oil,garlic,tahini or seeds and 340 ml water in the blender in that order.secure the 2 part lid.select variable speed 1.Turn machine on and increase the speed to 10 and then high.Run for 30 secs or until smooth.use tamper to push ings into blades.Add more water if needed.
3)with the machine still running,remove the lid and add salt and pepper.OPTIONAL:you can add some olives and coriander too.continue to run for 10 secs till well mixed.serve with an olive in the middle..sprinkle some paprika and drizzle some olive oil........
health benefits:energizing. anti ageing. low cholestrol and low saturated fat.......
step by step link
http://www.facebook.com/media/set/?set=a.10151911829725344.882473.631380343&type=1

Gazpacho soup in a vitamix blender

hi..came into town with a fab high speed blender called the vitamix...do google it and you will be informed of the million advantages of owning one...this machine takes the raw food craze to another level and you can blend all your juices smoothies etc with fruit and veggies with their skin on and not feel it at all........today i blended the most delicious gazpacho soup in my vitamix at the touch of a button......all you need to do is blend and chill.....this recipe is so delicious that we needed to add nothing to it......here it goes.....
GAZPACHO
prep time 5 mins...processing 30 secs.....yields 5 cups
.3 cups(720 ml( tomato juice canned or fresh
.1/3 cup red wine vinegar
.1/4 cup olive oil
.3 large red and ripe tomatoes quartered
.1 cucumber peeled and chunked
.1 small onion peeled and quartered
.1 sweet green bell pepper quartered and seeded
.a good dash of hot sauce...tabasco
.salt and pepper to taste
method
.place all ingredients into vitamix/blender in order listed and secure lid
.turn on and quickly increase speed to highest
.blend 40 secs
.CHILL AND SERVE
LINK TO PICS
http://www.facebook.com/media/set/?set=a.10151888518465344.879812.631380343&type=3

Nobu style yellowtail sashimi with jalapeno

Hi......inspired by a lovely meal at nobu,metropolitan hotel,i tried to make the most popular dish ..yellowtail with jalapeno using Nobu s recipe....i picked up the yellowtail from the japan centre as well as the ingredients for the dressing and it turned out fabulous....the recipe is too easy and if you can get hold of this beautiful fish(as i did),it will be polished up in seconds.......the kids were wanting more and more and the recipe turns oput exactly the same as nobu restaurants........here goes the recipe!! do check out the step by step link at the bottom

YELLOW TAIL SASHIMI WITH JALAPENO
BY NOBU MATSUHISA | JAN 22, 2010
Six pieces (70g) Yellow Tail
Six coriander leaves
Three grams garlic puree
Six slices of Jalapeno (green chilli)
90 ml yuzu soy
Yuzu Soy
60ml yuzu juice
30ml soy sauce
1 Slice Yellow Tail into six pieces.
2 Dip the Yellow Tail into the garlic, lay the six pieces onto a plate, top each piece with a slice of jalapeno.
3 Dress dish with yuzu soy and serve.

step by step link to recipes
http://www.facebook.com/media/set/?set=a.10151722701830344.859760.631380343&type=1

So delicious salmon carpaccio

SO DELICIOUS SALMON CARPACCIO.
.......THIS LOVELY CARPACCIO TAKES NO TIME TO PREPARE AND LOOKS LOVELY...ITS A GREAT APPETIZER FOR A DINNER PARTY!!!!!!!!I HAVENT ADDED FRIED SHALLOTS THE CHIVES TO IT AS MY KIDS AVOID GREEN GARNISHES BUT IT LOOKS SUPER WITH THE CHOPPED CHIVES AND THE SHALLOTS!!!

INGREDIENTS(FOR THE SALMON)

.11O ML VEG OIL FOR DEEP FRYING
.10 SHALLOTS THINLY SLICED
.1TSP WASABI PASTE MIXED WITH 1 TABLESPOON SOUR CREAM AND A BIT OF SALT.
.200 GM SALMON VERY THINLY SLICED
.2 TABLESPOON FRESH SNIPPED CHIVES

FOR THE JAPANESE VINAIGRETTE
.1 TABLESPOON VEG OIL
.3 TABLESPOON SOY SAUCE
.3 TABLESPOON RICE VINEGAR
.1 TABLESPOON SESAME OIL
.1 TABLESPOON GRATED ONION

METHOD.MIX ALL INGS FOR THE VINAIGRETTE TOGETHER IN A SMALL BOWL.ITS BETTER TO MAKE VINAIGRETTE BEFORE HAND AND LET IT SIT FOR ATLEAST HALF HOUR IN THE FRIDGE SO THAT FLAVORS DEVELOP.

.PREPARE THE SALMON BY HEATING VEG OIL IN A SMALL FRYING PAN OVER LOW HEAT.
.ADD SHALLOTS TO HOT OIL .NOT TOO HOT AS WE DONT WANT THE SHALLOTS TO BURN.DEEP FRY 3 MINS SLOWLY TILL THEY CHANGE COLOR.TAKE OUT AND DRAIN ON KITCHEN PAPER.THE SHALLOTS WILL CONTINUE COOKING AND BECOME GOLDEN.SET ASIDE

.MIX WASABI PASTE,CREAM AND SALT.

.NOW LAY THE THINLY SLICED SALMON ON A SERVING PLATE.POUR THE VINAIGRETTE EVENLY ALL OVER THE FISH.TOP WITH A SWIRL OF WASABI MAYO.
.SPRINKLE THE CHIVES AND DEEP FRIED SHALLOTS OVER THE TOP N SERVE.
STEP BY STEP LINK

http://www.facebook.com/media/set/?set=a.10151791142005344.867351.631380343&type=1

Miso marinated black cod

A HOT FAVORITE OF NOBU AND WASABI...MY DAUGHTER IS A FAN OF THIS FISH AND WE MARINATED IT FOR A FULL TWO DAYS...THE FLAVOR WAS PERFECT,SOFT MOUTH WATERING AND DELICIOUS......I TRIED THIS RECIPE WITH THE ORIGINAL BLACK COD AS ITS AVAILABLE WHERE I AM BUT YOU COULD GET A SIMILAR FLAVOR WITH BASA OR POMFRET(WASHED IN LEMON JUICE ) TOO...HERE GOES THE RECIPE..IT IS AN ADDICTIVE ONE......DO CHECK OUT THE STEP BY STEP LINK TO PICTURES AT THE BOTTOM............
COD MARINATED WITH SWEET MISO PASTE(SERVES 1)
INGREDIENTS
.2 TSP SALT
.2 BLACK COD FILLETS ABOUT 150 GM,WITH SKIN ON AND PATTED DRY
.VEG OIL FOR GREASING GRILL PAN
THE MAGICAL MARINADE
.1 TABLESPOON SAKE
.2 TABLESPOON MIRIN
.6 TABLESPOON WHITE MISO PASTE
.3 TABLESPOON CASTOR SUGAR

METHOD
.PUT THE SAKE AND MIRIN IN A SAUCEPAN
.OIL 1 MINUTE TILL ALCAHOL EVAPORATES
.ADD REMAINING INGREDIENTS
.LET THE MIX GET WELL COMBINED
.REMOVE TO HEAT AND LET COOL TO ROOM TEMP.

MEANWHILE FOR THE BLK COD,SPRINKLE SALT VERY LIGHTLY OVER EACH PIECE.PLACE ON A PLATE AND REFRIGERATE 1 HOUR AND THEN PAT DRY WITH KITCHEN PAPER.

PLACE COD FILLETS IN A SHALLOW DISH AND POUR OVER PREPARED MARINADE.TURN THE FISH TO COAT IT ALL OVER WITH MARINADE
.COVER WITH CLING FILM AND LEAVE IN FRIDGE FOR 2 DAYS

PREHEAT GRILL OR GRILL PAN TO MED.WIPE THE MARINADE COMPLETELY OFF THE FISH USING KITCHEN PAPER OR ELSE THE MARINADE WILL BURN AS SOON AS FISH IS COOKED.
.YOU CAN DISCARD MARINADE
.NOW OIL THE GRILL PAN LIGHTLY AND PLACE FISH ON IT SKIN SIDE DOWN.
.GRILL 3 MINUTES AND THEN TURN OVER TAKING CARE NOT TO BREAK FISH AS COD IS A FRAGILE AND FLAKY FISH.
GRILL FOR A FURTHER 3 TO 4 MINS OR UNTIL SURFACE EDGES BECOME GOLDEN IN COLOR AND SKIN BECOMES CRISPY.IF COOKING MANY PIECES,YOU CAN USE AN OVEN AS YOU WONT NEED TO TURN FISH OVER(HIGHEST TEMP)
enjoy

Lentil salad (inspired by la petit maison)

Lentil salad

Serves 4

150g lentils
1 garlic clove, peeled
1 red onion, peeled
1/2 apple, granny smith, cut into 1-2mm cubes
2 celery stalks, cut into 1-2mm cubes
A few cherry tomatoes halved and slightly crushed

Dressing
3 tbsp Olive oil
1 lemon, juice
salt and pepper

1. Put the lentils in a saucepan and cover with 450ml water. Add the garlic clove and 1/2 of the onion.
2. Bring to boil and cover with a lid. Let simmer for 20-25 min until the lentils are cooked but still have a slight bite to them. You do not want to end up with a lentil mush.
3. Prepare the celery and apple now. Finely chop the other half of the onion too. Once you have chopped the apple, put it in a bowl with water and lemon juice, otherwise the apple will start turning brown.
4. Drain the lentils and cool down under cold, running water.
5. Put them in a bowl, add the apples, ,tomatoes,onion, celery and chopped mint. Drizzle with olive oil and lemon juice to taste. Season with salt and pepper.

ROCK SHRIMP TEMPURA(INSPIRED BY NOBU)

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

KURUMA SHRIMP TEMPURA IN CREAMY SPICY SAUCE(10 PRAWNS)
(ADAPTED FROM NOBU COOKBOOK)

INGREDIENTS FOR BATTER

1) 1 CUP CHILLED WATER
2)1 EGG YOLK
3)1/4 TSP SALT
4)1 CUP FLOUR(OR YOU CAN USE HALF FLOUR AND HALF POTATO STARCH FOR A CRISPIER TEMPURA)

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. ABIOUT 170 DEG CENTIGRADE
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
5)SERVE
STEP BY STEP LINK TO PICTURES:
http://www.facebook.com/media/set/?set=a.10150872933690344.754713.631380343&type=3&saved

Yum Yum chilli dogs

HI.MADE SOME YUM CHILLI DOGS TODAY ..THIS RECIPE IS REALLY EASY AND EXTREMELY TASTY........I QUARTERED THE RECIPE AS I NEEDED ONLY A FEW CHILLI DOGS!!!THEY WERE GOBBLED....

The chili recipe makes enough chili for 16-20 hot dogs, which may seem like a lot, but you're just getting a large spoonful with each dog. So, if you have fewer people to cook for, just use the leftover chili as a stand-alone-dish for later. If you're feeding more, just double the chili recipe. You'll be happy you made a big batch. A note on the hot dogs, get the best quality hot dog you can, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to be heated; they are already cooked when you take them out of the package.
INGREDIENTS
1/2 pound bacon, cut into small pieces
1 large onion, chopped
2 pounds ground beef
4 chopped garlic cloves
16 ounce can of tomato sauce
1 cup beef broth
2 Tbsp molasses or honey
2 Tbsp sweet paprika
1 Tbsp ground cumin
1 Tbsp chili powder
1 teaspoon cayenne (optional)
Salt
As many hot dogs as you have people to serve
Buns for the hot dogs
Chopped red onion, for garnish
Shredded cheddar (or jack) cheese, for garnish
METHOD
1 Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.
2 Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more.
3 Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.
4 Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if you’d like.
TIP YOU CAN TAKE THE CENTRES OF THE BUN AND STUFF SAUSAGE IN BASICALLY..
Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!
STEP BY STEP LINK TO PICS
http://www.facebook.com/media/set/?set=a.10151327549530344.819278.631380343&type=3

CHOCOLATE FONDANT CUPS

CHOCOLATE FONDANT(CHOCOLATE CUPS THAT OOZE OUT MELTED CHOCOLATE WHEN CUT)

INGREDIENTS
120 GM BUTTER(UNSALTED)
.200 GM DARK CHOCOLATE
.2 EGG YOLKS
.2 WHOLE EGGS
.80 GM CASTOR SUGAR
.25 GM FLOUR SIFTED

METHOD
.PREPARE RAMEKINS BY EITHER SPRAYING OR BUTTERING AND DUSTING WITH FLOUR OR COCOA.

.MELT TOGETHER CHOCOLATE AND BUTTER ON A DOUBLE BOILER OR IN A

MICROWAVE.

.LET CHOCOLATE MIXTURE COOL TO ROOM TEMP.

.WHISK EGGS AND THE YOLKS AND GRADUALLY ADD IN THE SUGAR.KEEP WHISKING TILL; THE EGGS AND SUGAR AND YOLKS REACH A RIBBON LIKE TEXTURE. A KITCHEN AID WOULD REALLY HELP HERE AS YOUR HANDS WILL GET VERY TIRED DOING THIS ON YOUR OWN.THE TEXTURE MUST LOOK LIKE RIBBONS FALLING FROM THE WHISK.

.ADD THE FLOUR TO CHOCOLATE MIX AND FOLD TO ENSURE THERE ARE NO LUMPS.
.NOW WHISK IN HALF THE EGG MIX TO CHOCOLATE MIX AND FOLD IN OTHER HALF.
.POUR INTO PREPARED MOULDS

.BAKE AT 180 DEGREES FOR 10.5 MINUTES AND SERVE WITH ICE CREAM
YOU CAN EITHER SERVE THESE IN THE RAMEKINS THEMSELVES

OR RUN A THIN KNIFE AND UPTURN.WHWN CUT THEY WILL OOZE OUT CHOCOLATE.DUST WITH ICING SUGAR AND SERVE WITH ICE CREAM AND A FEW STRAWBERRIES OR ANY BERRY

TIP;DO TRY ONE OR TWO MOULDS IN ADVANCE TO KNOW YOUR EXACT OVEN TEMP SO THAT THE FONDANT REMAINS INTACT WHEN UPTURNED...OVEN TEMPERATURES MAY VARY SO ITS GOOD TO TEST 1 OR TWO.

INDIAN STYLE CHUTNEY CHICKEN

HI!! STILL STICKING TO A LOW FAT DIET SO TRIED OUT AN AMAZING RECIPE LAST NIGHT...THIS ONE IS FROM SANJEEV KAPOORS BOOK...NO OIL COOKING. THERE WAS ABSOLUTELY NO OIL USED IN THIS RECIPE AND IT IS MIND BLOWINGLY DELICIOUS AND GUILT FREE...SERVE WITH LEMON WEDGES...YOU NEED TO ADJUST THE SALT AND IF YOU DONT FIND IT SPICY ENOUGH,ADD A LITTLE RED CHILLI POWDER...I DOUBLED THE MASALA(ONLY THE CORIANDER,MINT,AND ADDED AN EXTRA GREEN CHILLI)AS I LIKE MY CHICKEN NOT TOOO DRY BUT WITH A REASONABLE AMOUNT OF GRAVY...TAKE A THIN SKEWER OR KNIFE AND POKE INTO THE CHICKEN PIECES TO MAKE SURE THEY ARE COOKED...DO NOT OVERCOOK OR YOU LL LAND UP WITH TOUGH CHICKEN.IF THE SKEWER GOES IN AND COMES OUT EASILY...YOU RE DONE...ENJOY THIS RECIPE AND WATCH THE WEIGHT DROP!!!!!!!!

GUILT FREE ZERO OIL CHUTNEY CHICKEN.......

INGREDIENTS
450 GM BONELESS CHICKEN CUT INTO 1 INCH CUBES
2 TSP CUMIN SEEDS
2 TSP CORIANDER SEEDS
5 BLACK PEPPERCORNS
2-3 CLOVES
4 BIG TABLESPOON FRESH CORIANDER LEAVES
2 BIG TABLESPOON MINT LEAVES
1 INCH PIECE GINGER
8 CLOVES GARLIC
2-3 GREEN CHILLIES
1 CUP HUNG YOGURT
SALT TO TASTE
1 TSP GARAM MASALA PWDR
1 LEMON CUT INTO WEDGES

METHOD
1 DRY ROAST CUMIN,CORIANDER SEEDS,PEPPERCORNS AND CLOVES.GRIND ALONG WITH CORIANDER,MINT LEAVES,GINGER,GARLIC AND GREEN CHILLIES TO A FINE PASTE.

2 IN A BOWL MIX YOGURT SALT AND GARAM MASALA .WAIT 20 MINS AND ADD GREEN PASTE AND LET IT MARINATE 1 HOUR MINIMUM IN A REFRIGERATOR,

3 HEAT A NON STICK PAN,ADD MARINATED CHICKEN,COVER AND COOK,STIRRING NOW AND THE,TILL CHICKEN IS TENDER AND COOKED AND GRAVYHAS THICKENED.YOU CAN ADJUST YOUR SALT AND ADD CHILLIES IF REQUIRED.

4 SERVE HOT WITH LEMON WEDGES AND TOOTHPICKS IF NECESSARY OR ENJOY WITH ROTI./BREAD


STEP BY STEP PICTURES
http://www.facebook.com/media/set/?set=a.10151696485255344.857035.631380343&type=3......

JAPANES TEMPURA PRAWNS

JAPANESE PRAWN TEMPURA

INGREDIENTS

.PRAWNS B GRADE-20
.JAPANESE TEMPURA  FLOUR-400 GM
.ICE COLD WATER-180 ML
.SALT-1 GM
.REFINED OIL SOYABEAN OR PEANUT FOR FRYING

PROCEDURE

.IN A MED BOWL,GENTLY MIX WATER AND 300 GM TEMPURA FLOUR AND SALT.ITS OK IF BATTER IS LUMPY.

.PLACE BATTER IN FRIDGE WHILE PREPARING OTHER INGREDIENTS
.MAKE SOME CUTS ACCROSS SHRIMP BELLY.PRESS EVENLY AND WITH HELP OF FINGERS,FLATTEN IT AND ELONGATE TO PREVENT CURLING WHILE FRYING.
MAKE SURE YOU PRESS WELL ENOUGH TO MAKE IT NICE AND LONG.

.IN A SEPARATE PLATE,ADD FLOUR.DUST PRAWN IN FLOUR.REMOVE AND DIP IN BATTER.PLACE IN160 DEG C OIL IN A JIGGLING MOTION TO GET RID OF EXCESS BATTER.HOLD BY TAIL ,DIP IN HOT OIL AND JIGGLE,THEN LET GO.
.PLACE ON PAPER TOWEL.SERVE WITH SAUCE

TEMPURA SAUCE
.300 ML SOYA SAUCE
.100 ML SAKE
.100 ML MIRIN
.50 ML WATER
METHOD
.MIX ALL AND HEAT
.ADD GRATED DAIKON AND GINGER AND SERVE WITH TEMPURA

EGGLESS CHOCOLATE TORTE/CAKE

EGGLESS CHOCOLATE CAKE/TORTE(ALA CHEF AT MOSSIMAN)

INGREDIENTS
.1.5 CUP FLOUR
.1 CUP SUGAR
.1 /3 CUP COCOA
.1/3 CUP OIL
.1CUP WATER
.1 TSP BKG SODA
.1 TSP VANILLA
.PINCH SALT

ICING

.180GM UNSALTED BUTTER
.40 GM COCOA
.1 TSP VANILLA
.30 GM YOGHURT
.280 GM ICING SUGAR

METHOD

.PREPARE 8 INCH MOULD WITH PAN GREASE OR THIN COAT OF OIL AND PARCHMENT PAPER
.PREHEAT OVEN TO 170 DEG CENTI
.SIFT FLOUR BKG SODA COCOA AND SALT.ADD IN ALMOST ALL THE SUGAR.
.BEAT OIL AND WATER WITH VANILLA AND REST OF SUGAR IN KITCHEN AID BOWL.
.FOLD IN DRY INGS GRADUALLY INTO WET.
.MIX GENTLY
.POUR THE INGS INTO PREPARED MOULD
.BAKE 25 MINS OR TILL SKEWER INSERTED IN COMES OUT CLEAN
.COOL ON WIRE RACK BEFORE TAKING OUT OF PAN
.COOL AND ICE AS DESIRED

.ICING

. CREAM BUTTER TILL LIGHT
.SIFT COCOA AND ICING SUGAR,ADD IN GRADUALLY WITH THE YOGHURT AND VANILLA.
FROST AS DESIRED