Posted in Glorious Food, Recipes

Kale Pancetta Salad

kale-pancetta- salad

Prep Time: 30 min
Servings: 6

 

Ingredients

  • 6 cups (1.5L) pre- chopped, pre- washed baby kale
  • 1/4 cup (60ml) raw, organic walnuts
  • 1/3 cup (80ml) peanut oil
  • 1/3 cup (80ml) Pecorino cheese
  • 100 mg of pancetta, thinly sliced and torn into pieces
  • 1 tbsp (17ml) plum sauce
  • salt and pepper to taste

 
1. Toss all and enjoy!

 

 

Posted in Cooking for One 1/12, Glorious Food, Recipes

Apple Celery Juice

Apple-celery-juice

I am not a big juicer. Growing up, my parents told me it’s better to eat fruits and vegetables in their natural state. I am used to have a bowl of cut- up guava or papaya in the fridge and I would just nibble one piece or two whenever I open the fridge to reach for something else.
When I first looked into juicing, I realized a lot of waste is created. Nonetheless, I still went and bought an Omega NC 800 (after much research) because there are certain vegetables that I absolutely hate to eat in its natural state- celery being one of them… It doesn’t matter if I eat it raw, stir fry, soup, etc etc, I just couldn’t stomach it… I like the smell of celery, but detested the amount of chewing involved and the stringy fibres. Juicing was one way for me to get the benefits of celery. I try to use the pulp in other recipes so that I am not really creating too much waste.
I also try not to buy pre- packaged juice. If it’s something I can make at home, I won’t buy it. This rule saves me quite a lot of money : P. One thing I do absolutely insist on though, is that when it comes to juicing, I always get organic. I can just mentally picturing any left- over pesticides dissolving into the juice as I feed them through the tube. Anyways, this is pretty simple stuff. I don’t even know if it’s worth me putting up the recipe but here it goes

 

Ingredients:

1 bunch of celery stalks, wash and scrub off the soil
1 apple (I’ve tried with granny smith and golden delicious, the golden delicious variety gives a sweeter taste), cut to size

Instruction:

I feed the celery stalks through first, mix a teaspoon of this into Chubby‘s water, then feed the apples through into the rest. Voila

 

Posted in Glorious Food, Just for Fun, Recipes

How not to make Orange Marmalade- Epic Fail- But Don’t Stop to Play with Your Food!

Does anyone remember when Bridget Jones fed Mark Darcy orange marmalade by accident? She meant to make some sort of fancy dessert, left the concoction in the oven  too long and it turned into marmalade. If Bridget Jones could make marmalade by accident, surely it is not that hard right?

I decided to try this 19th century recipe from Park Canada’s website, which apparently was famously known as the King Family’s Marmalade (One of Canada’s prime ministers) and ended up with an epic fail on my hand 😆

Here is the recipe

Orange Marmalade

Ingredients

7 Seville oranges
2 lemons
8 lbs | 3.7 kg loaf sugar
8 pints | 4 litres cold water
Directions

Cut the fruit into thin strips, removing only the pips. Put the fruit into a large mug or basin, cover with water and leave it until next day. Boil until the fruit is soft enough for the head of a pin to go through easily; add the sugar and boil until jellied – about one hour.
Credits

Recipe tested by Chef David Fairbanks, Algonquin College of Hospitality and Tourism

I decided that I do not want to make that much marmalade, so I halved everything. I chose to use 4 oranges, 1 lemon and 4lb of sugar and 2 L of water.

marmalade-ingredients

The instructions were simple enough. After a day of soaking, I placed the pot on the stove top and crank it to heat high, since I wanted it to boil. About 20 minutes in, the oranges slices and water started boiling, so I added the sugar and set timer to one hour, then went about doing other business (playing with Chubby, study, etc)

About 15 minutes in, I heard the loud bubbling sound and smell of burnt sugar. Racing back to the kitchen, this was what I found.

marmalade- spillage

O-kay…a bit of spillage with liquid boiled over, despite only 1/2 full in the pot. No worries, nothing a little elbow grease can’t fix. I turned the heat down, enough so that the liquid was still bubbling and went back to waiting for the timer to ring.

Here is the thing- the recipe says boil but it did not say high heat, medium or simmer… Therefore I had to guess (Part of the fun lol). I also wasn’t sure if I was supposed to stir, but common sense dictates that it should be stirred.

At the 1 hour mark, I went back to check. I guess I was hoping for some obvious jelly- like consistency but it was not so. The whole thing looked unchanged, like a lot of orange slices stewing in boiling water. The liquid was getting thicker. I figured that perhaps I had to keep heating it until more water evaporate to give me a more gooey- syrupy substance. I decided to leave it for another 30 minutes.

 

I Created a Monster…

Before the 30 minutes was up, I smelt burnt caramel.

wtf-marmalade-fail

I got my wish, the liquid was now thick, but it was not jelly- like. It had turned into super hot caramel with dark, burnt pieces of sugar- coated orange slices in it.

I went to dump everything out but felt like I wanted to salvage something. So I strained the concoction.

strain-marmalade

I ended up with piping hot caramel. It smelled burnt but tasted nice. Initially I wanted to leave the rest of the caramel out to cool, but I was worried about ants, since I was meeting up with a friend and won’t be home till the morning. I put the whole thing in the fridge… Most of you can probably guess what happened… When I came back the next day, the whole thing cooled down to one big block of solid caramel that was firmly stuck to the bottom of the pot and I couldn’t make a dent…

Shaking my head at the absurdity, I decided to dump the rest out. Call it a failed experiment. I soaked the pot in hot water and the caramel started to lift off the bottom. Placing my hand in the mess, I was surprised to find the tar- like substance was soft and slippery, almost a bit like jelly…

epic-fail-marmalade

I had a lot of fun playing with this smooth sugary tar before I dumped it out.

In retrospect, I think when the recipe says “…until jelly like”, perhaps it was talking about the orange slices being jelly like, not the whole pot…

After wasting so much time and money trying this recipe, I probably will not attempt this anytime soon. It was fun though despite all the crazy stuff I did wrong. Cooking is always a bit like a chemistry experiment. You have a bit of surprise here and there and sometimes mistakes can be new discoveries, and sometimes mistakes are just mistakes lol…

Posted in Cooking for One 1/12, Glorious Food, Recipes

Simple Baked Salmon Recipe

Ingredients

Preparing to marinate salmon fillet #experimental #food #salmon #baking #cooking #kitchen #fish

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  • Salmon Fillet
  • Tangerine peel from one fruit, torn into tiny pieces
  • 2 cloves garlic
  • Bay leaf x 2, crushed to release fragrance
  • Clover, a pinch
  • Tumeric root, sliced thinly
  • Soy sauce, 1 tbsp

 

Steps:

  1. Mix all the seasonings together
  2. Put salmon fillet in the seasoning, and rub seasoning thoroughly
  3. Cover and refrigerate for 4- 6 hours
  4. Preheat Oven to 375 F
  5. Bake for 45 minutes

 

#cooking #kitchen #fish #cookingram #salmon #baking #salmon🐟

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Chubby was very happy to eat any left over salmon chunks (I washed all the soy sauce and garlic off of course)

Posted in Glorious Food, Recipes

Decadent Breakfast Hot Chocolate

Once in a while, you gotta treat yourself to hot chocolate.

On a random Thursday morning with no pressing appointments, I decided to try out this recipes from Parks Canada’s Heritage Gourmet Recipe.

Embark on a culinary journey through Canada’s rich history and across Canada’s vast territory by trying out the recipes – which have been updated for modern cooks

I am sucker for nostalgic recipes. It always intrigues me what people in the past eat and what they taste like. I guess part of it is when I read books with any historic bent that describes the scrumptious feast really makes my mouth water with imagination.

In this day and age when food resources are readily available, it’s hard to imagine that hot chocolate is consumed only by the elite. According to the site, this recipe dates back to the 18th century, originated from Nova Scotia, is still being served at the Gramdchamp Inn, which also offers a chocolate menu. Unfortunately it may be awhile before I can make my way to Nova Scotia due to present obligations. Until then, I am enjoying this rich, creamy decadent hot chocolate!

French Hot Chocolate

Ingredients:

  • 1 oz | 30 g good quality chocolate bars or ground chocolate
  • 1 cup | 250 ml water or milk
  • 1 tsp | 5 g sugar
  • spices and flavourings to taste (cinnamon, nutmeg, cloves, vanilla, orange flower water)
  • egg yolk (optional)

Directions:

  • Heat the liquid and, if using milk, don’t let it boil. Grate the chocolate if it is not ground and melt it into the liquid. If you are adding an egg yolk, beat it first with a small amount of the warm liquid then add the mixture to the pot and beat it in, add sugar and a combination of spices to taste.
  • For best results, prepare the chocolate drink the night before and refrigerate overnight. Reheat, whipping or frothing the chocolate.

Credits:

Recipe tested by Chef David Fairbanks, Algonquin College School of Hospitality and Tourism

This recipe was submitted by Parks Canada staff.

 

My Own Take

When I went to buy the ingredients, I was hesitant about the optional egg yolk. I’ve never put egg in hot chocolate before and I know that egg yolk will cook very fast when it hits hot liquid. Omelet in your hot chocolate? Now that’s a complete breakfast lol… Nonetheless, I think I ought to follow through with this recipe if I really want to recreate the 18th century experience.

 

The Ingredients

I made some modification. The milk chocolate bar I used was already sweetened, so I forgo the sugar. I also couldn’t find this so called orange flower water, so I used mandarin peels to give it some citrus-y fragrance.

I like how the recipe doesn’t dictate how much of each spices you are supposed to put in, which is like saying, you don’t have to be confined to a formulatic regime. This is a kitchen where food is enjoy, not a chemistry lab where the wrong move can cause an explosion lol…

Anyways, melting the chocolate in the milk part was pretty straight forward. The big worry was the what would happen to the egg. I excessively beat it to make sure that the yolk had no time to coddle. The end result wasn’t too bad.

beaten- egg- yolk

The Final Reveal…Drum Roll Please 🥁

Hot chocolate #yum

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The hot chocolate really was thick, rich and creamy. I think the egg yolk gave it a bit of texture. I am glad I did not put any sugar in it. The vanilla extract my friend got me was naturally sweet already. The aroma of the spices fill our nostrils as we sip it slowly, watching the snow fall outside the window…Bliss~~~~~~

 

Posted in Glorious Food, Recipes

Homemade Butter in a Jar – How to Make Butter

Shake your way to fresh butter and buttermilk. Here are simple instructions for making homemade butter in a jar. This is a great rainy day project; and it’s lots of fun for kids. Try it with a scout troop or in the classroom.

via Homemade Butter in a Jar – How to Make Butter

One word: Yum

Posted in Glorious Food, Recipes

Dodol – Christmas Sweet made with Coconut Jaggery

Found this blog with amazing yummy recipes with an exotic flavour. Sharing is caring 😃

GoanImports.com

We have a couple of days before Christmas and if you are still looking for healthy Christmas Sweets Ideas then maybe you should consider the popular Goan Dodol. It’s not only popular in Goa but also in South East Asia. You can also make it gluten-free by replacing wheat flour with millet / ragi flour and since it does not have any eggs or milk it can be vegan.

dodol-kalu-dodol-christmas-sweet-sri-lankan-goa-goanIn my short trip to Goa, I managed to visit the St Francis Xavier Exposition and celebrate the Immaculate Conception Feast. My unexpected short visit could not have been better timed, as the Exposition is once’s every 10 years and according to my mum St Francis 15th generation family members delegate came to Goa for the Expo.

exposition-of-saint-francis-xavier-2014-old-goaExposition of St Francis Xavier in Old Goa, Goa

The must have Sweets at all Church Feast Fairs in Goa called as Festachem…

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Posted in Glorious Food, Recipes

Roasted Beef and Sandwich

#roastbeef

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Prep: 30 miin
Cooking: 3 1//2 hrr
Serves: 4

I continue to play with recipes from LCBO’s Food & Drink magazine.

 

This time I found the original recipe on the website. It’s called Mustard Herb Prime Rib Roast with Red Wine Gravy. What I ended up with was not so fancy. I am in limbo right now- looking for a permanent home while renting. My lazy nature refuses to buy things that need space to collect dust. Therefore I ditched the red wine (so I don’t have to take the bottles to recycling); Dijon mustard (I hardly use this) and flour (I hardly bake). The recipe also calls for prime rib (with bone- in), which was too expensive, so I opted for sirloin.

 

The Roast

beef sirloin tip, 1 lb (600g)
garlic, 2 cloves, minced
fresh rosemary, 3 sprigs, chopped
fresh mint, 2 sprigs, chopped
salt, 1tsp (5ml)
pepper, 1 tsp (5ml)

The Sauce

peanut oil, 1 tbsp (5ml)
red onion, 1 bulb, finely
chopped
water, 1 cup
mushroom stock bouillon cube x 1

 

Steps:

1. Preheat oven to 450 F (230C)
2. Place sirloin on a rack in a roasting pan
3. Combine rosemary, mint, salt and pepper in a small bowl
4. rub all over the sirloin
5. Roast for 10 minutes then turn heat down to 275 F (140C)
6. Roast for 3 hour, then remove from oven, cover with foil
7. To make the sauce, scrape off any juice from the roasting pan into a small sauce. Add peanut oil and heat at medium until oil is bubbling. Saute onion in the fat until soft, about 3 minutes. Add water and bouillon cube and bring to a boil. Turn heat down to gently simmer for 10 minutes while stirring occasionally.

The Sandwich

Open face #sandwich #roastbeef #honey #pear

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Actually not a sandwich fan. Eating too much gluten causes my sinuses to plug up. They are however, quite handy for a quick lunch. I opted to make an open faced sandwich. My idea for the toppings came from Hot Italian, a pizza place my cousin took me to in San
Francisco. It was so simple with thin slices of pear and cheese, drizzled with honey, but it was absolutely amazing. Of course I happened to have those ingredients at home. lol.
I placed the roast on the bread first, then put a few slices of pear on top. I could not slice my pear very thin (and accidentally cut my nail in my effort) but oh well… This was layered with thin slices of Vivaldi Taleggio cheese. I spooned some of the onion sauce on top and drizzled with raw honey, bake at 350F until the cheese started to melt.

 

Posted in Glorious Food, Recipes

Thanksgiving Buttermilk Biscuits

Beautiful photos of Buttermilk Biscuit by Dana @ IveGotCake. They look very delish! Not too much of a baker myself but I like to read baking recipe and salivate at the pictures…

I've Got Cake

I’m prepping for the big day by trying my hand at these buttermilk biscuits and I’m slightly annoyed that I still can’t seem to bake a fucking thing without flour getting everywhere.

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Posted in Glorious Food, Recipes

Beef Curry

What is Curry to You??

According to Wikipedia, curry is a cuisine from the continent of India. It uses variety of spices and herbs, usually with chillies. Most curry are spicy. That is, unless you grew up in my household. The curry I came to know were Japanese curries. My mother would use little cubes that look very similar to stock bouillon to make the curry. The S& B Tasty Curry Sauce Mix I grew up with gives you the choices of mid, moderate and hot. It also has a recipes on the back of the package, which calls for primarily root vegetables and one type of meat. The resultant curry is quite chunky, almost like a stew.

It comes with 2 foiled packs, each with 4 bouillon inside, which makes 10 servings. My mother always used the whole packet for our large family. We would eat it with rice, the ratio of curry to rice is roughly 1:1. When I lived on my own, I had to adjust the numbers of bouillon used depending on the amount of raw ingredients involved. I also found that it can be quite versatile to add exotic taste into other type of sauces or to flavour soup.

So imagine my surprise when I traveled oversea and my friends took me to an “authentic Indian restaurant” and they ordered 3- 4 different curries that came in tiny sauce bowls. There were no chunks, and in place of rice we were given large pieces of naan bread. I quickly learned that the servings was so tiny because, well, the Indian curries really pack a punch in the flavour department. We had to request more naan bread and still there were left over of curries in the tiny bowls. Since then I’ve experimented with different spices in making curry, but most of the time I still reach for the familiar S & B cubes and use it to substitute in recipes that call for curry spices.

This recipe is inspired and modified from an entry from LCBO’s Food & Drink Magazine, Holiday 2013 edition. (Who knew LCBO publish their own magazine? I love it. It gives you ideas on food and wine pairing. Great for someone like me!). Unfortunately I couldn’t find the original recipe on their website no matter what combination of search terms I used, so you will just have to take my words for it. I removed any use of salt and pepper because I
think the Curry bouillons have enough flavour in them already. The recipe also called for cilantro, which is my mortal enemy so it is banished. Sorry.

Serves: 6 (though since it was so yummy it only ended up as 3
servings)
Prep time: roughly 2 hours in total including the cutting, washing
the vegetables, etc etc.

Ingredients

colourful-food-smile

1/4 cup butter
1 cup beef shank, roughly cut into cubes. Don’t remove the fatty parts. They are the best.
1 red onion, coarsely chopped
1 red pepper, coarsely chopped
1/2 cup ginger root, chop into large chunks of 2x2cm. (The recipe asks to have the ginger finely chopped. I love the flavour and smell of ginger, but I hate the texture and do not want to try to fish them out in every single bite. My compromise is to chop them in big pieces so I can get the flavour during cooking but avoid biting into them when eating)
1 clove garlic, finely chopped
5 cubes of S & B Golden Curry, Mild
1 cup coconut milk (I used Cha’s Organic Coconut Milk, Light. It’s my first time using it and I am surprised by how homogenous it is, since I am used to coconut milk with one
big block of the cream come tumbling out and leaving behind watery substance in the can)
1 banana, sliced
3 cups fresh spinach

Let’s Get Cooking!!

1. Heat butter over medium- high heat in a large pot
2. Add half the beef into the pot. Brown well on all sides. Remove and set aside. The second half will be cooked after the vegetables. (I don’t know any scientific reason behind
this, just following the order)
3. Add onion, pepper, ginger, and garlic to the pot. Cook for 5 minutes over medium heat. Remove and set aside
4. Add remaining 1/2 of beef cubes and brown all sides. Return the 1/2 beef cubes and cooked vegetables into pot along with the curry bouillon. Pour enough water in pot to
just cover the top of the mixture.
5. Cover and bring to boil then lower to medium- low heat and cook covered for 1 hour.
6. Check from time to time to see if liquid has reduced and add extra water. I didn’t have to add more because I do like my curry to be a bit thicker
7. Add coconut milk and banana. Bring to a boil and reduce liquid to sauce consistency
8. Stir in spinach right before serving to keep their flavour and colour bright and fresh

 

Serve with Jasmin rice.

I enjoyed this recipe. I would not have thought to add banana into a main meal. It adds a little bit a surprise sweetness when you bite into it. I also like the advice about adding in spinach at the very last minute to preserve its flavour. With my laziness, I probably would have dump them all in if the recipe didn’t say so : P

Beef-spinach-banana-curry