Charlotte Potato Salad

Monday, June 29, 2009



If beef's the king of meat, potato's the queen of the garden world. -Irish Saying

Charlotte' is a very popular salad variety which produces pear-shaped, yellow skinned waxy potatoes with creamy-yellow flesh. They are full of flavour and delicious either hot or cold.
Potatoes were originally cultivated in Peru, South American. It didn't gain prominence across Europe until 1780's. Spanish explorers were the first Europeans to eat potatoes. Today, the potato is so common and plentiful in western diet.
Potatoes should be stored in dark, but dry places. Light will cause the formation of solanine on the skin of the potato. Though not likely to cause serious harm, green skinned potatoes can taste bitter and may result in temporary digestive discomfort. When confronted by green skin on a potato, simply peel it away. Keep as much of the rest of the skin as possible.
I am sending this to BSI-Potato hosted by Doggybloggy at Chez What?

  • 500g Charlotte potatoes
  • 1/2 Lemon, juiced
  • 1 tsp Dijon mustard
  • 1 stalk Spring onions, finely chopped
  • Salt and freshly ground black pepper
  • 40 ml Olive oil
  • 75 g Ham cubes
  • Pinch of dried parsley
  1. Boil the potatoes in salted water until they are just soft. Drain and peel off the skin. Whisk together freshly squeezed lemon juice, mustard, pepper and salt in a bowl until the mixture is well blended, then start to slowly beat in the olive oil. Add in the spring onions.

  2. Dry fry the ham cubes over a low heat for 5 minutes and add the ham to the dressing. Thickly slice the warm potatoes and add to a serving bowl, then pour the dressing over. Toss to mix through. Sprinkle the parsley over before serving.


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Blueberry Cheesecake

Saturday, June 27, 2009



Blueberries are literally loading with nutrients and flavor, yet very low in calories. Rinse, pat them dry gently with kitchen paper before use. I am sending this to Blueberry - Blogger Secret Ingredient hosted by Reeni

Sweet Shortcrust PastryFillingTopping
  • 90 g Unsalted butter at room temperature
  • 50 g Sugar
  • 1 Egg yolk
  • 1/3 tsp Vanilla extract
  • 180 g German #405 flour, sieved
  • 125 g Fresh Blueberries
  • 180 g Sugar
  • Juice of half fresh lemon
  • 600 g Cream cheese, regular
  • 1 cup Sour cream
  • 2 Eggs
  • 200-250 g Fresh blueberries
  • 50 g Sugar
  • 1 tbsp Cornstarch
  • Zest and juice of one fresh lemon
  1. Preheat the oven to 180C/350F. Make the pastry by mixing all the ingredients into a dough. Press the dough firmly against the bottom of a 26-cm springform baking pan. Prick the bottom dough all over with a forkangiesrecipesPrebake the dough for 12 minutes. Remove and let cool. Adjust the oven to 160C/320F. Set a deep baking tray half filled with hot water top with a wire rack on the bottom of the oven.

  2. In a saucepan cook blueberries, 50 grams of sugar, and lemon juice over the low heat until syrupy. Set aside to cool. Beat the cream cheese, sour cream and the rest of the sugar until smooth. Add in syrupy blueberries and eggs.

  3. Pour the filling into the prebaked pastry and bake for 65 minutes. Turn off the oven and let the cheesecake cool down inside of the now turned off oven. Cool the cheesecake completely and chill overnight.

  4. Combine all the ingredients for the topping in a saucepan and cook until thick over medium heat. Let cool and pour over the cheesecake. If desired, decorate the edge with chantilly cream.




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Steamed Aubergines With Pickled Chillies

Wednesday, June 24, 2009

Aubergines, native to India, are a favourite ingredient in kitchens all over the world. They are a perfect vegetarian main dish because of its meaty texture. An aubergine with flabby skin will probably taste bitter. Gently press it with your thumb, the indentation should return fast if it is fresh.

#Sauce:
  1. Wash eggplant, remove caps and cut into stripes like French fries. Place them in a heat-proof plate. Steam for about 10-12 minutes over the high heat.



  2. Mix all the sauce ingredients in a small bowl. Set aside. Spread the sauce over the steamed aubergine. Garnish with the shredded spring onion and serve immediately.
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Malt Extract Spelt Loaf

Sunday, June 21, 2009



Malt extract is produced by mashing malt, removing the solids, and then using an evaporator to concentrate the aqueous fraction. The resulting product is a thick syrup containing sugars, vitamins, and minerals. (Encyclopædia Britannica)

Malt extract of good quality, containing an active form of diastase, is a good form of relish to take with meals. The diastase promotes starch digestion and makes a good addition to foods of the cereal order. The thick sticky form is the best because the diastase is then in an active condition. Dried malt usually will have this diastase destroyed, hence, although much more convenient to handle, it is not so good dietetically as the sticky original extract. (The Food You Crave: Luscious Recipes for a Healthy Life

  1. Dissolve the malt extract with warm water in pan of the bread machine. Add in melted butter and the rest of the ingredients in the given order. Select the knead-cycle and press start. You may need to adjust the dough by adding a tablespoon or water or flour at a time until the dough is tacky to the touch. Line a loaf pan, about 30cmx12cm, with parchment paper.

  2. Once the cycle is complete, remove the dough and place it on the lightly floured work surface. Knead out the air and form into a loaf. Place it into the pan and cover the dough with a light damp towel. Set aside in a warm place to rise until doubled. Preheat the oven to 190C/375F. Lightly brush the top with egg wash and bake for about 35 minutes. Remove and cool on a wire rack.



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Escarole and Alaska Pollock Cutlets

Wednesday, June 17, 2009


Batavian endive, or escarole, broad chicory has broad outer leaves with a crinkled shape. They can be served cooked or used raw in salads with mayonnaise. They don't taste as bitter as Belgain or curly endive. I am sending this to Blogger Secret Ingredient: GREENS hosted by girlichef.

  • 2 Alaska Pollock fillets
  • 1/2 tsp Jiafan rice wine
  • 1/3 tsp White pepper powder
  • 1/3 tsp Salt
  • 200 g All-purpose flour
  • 1 Egg
  • 50-80 g Escarole, sliced thinly
  • 10 g Salt
  • 10 g Chicken bouillon
  • Cooking oil
  • Sweet chilli sauce
  1. Marinade the fish fillets with rice wine, white pepper and 1/3 teaspoon of salt. Set aside for 10 minutes. In a mixing bowl place the flour, egg, greens, salt and chicken bouillon. Well mix. Coat the fish fillets with the batter.

  2. Heat up a skillet over the high heat with some oil. Add in the coated fish fillets and pan-fry until golden brown at the both side. Slice them and serve with sweet chilli sauce.


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Nudelsalat German Noodle Salad

Monday, June 15, 2009



Noodle salad will perfect your picnic basket, as it makes feeding a crowd as easy as it is tasty!

  • 80-100 g Gemelli or fusilli
  • 150 g Cornichons
  • 50 g Bierwurst (or Jagdwurst)
  • 2 Cherry radishes
  • 70 g Green peas, canned
  • 2 tbsp Homemade mayonnaise
  • 2 tsp Brine, saved from cornichons
  • Salt and freshly ground black pepper
  1. Cook gemelli according to instructions on box and cool. Chop the cornichon and radish. Dice the sausage.
  2. Mix the cooked pasta with the rest of the ingredients. Refrigerate salad in a tightly covered container for several hours before serving.


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Dessert Crepes with Carrot Honey Juice

Saturday, June 13, 2009




Crepe, originated in France, is a type of thin pancake, and can be served either with savory or sweet fillings. You don't have to buy a crepe pan, unless you don't mind crowding up your kitchen. (today I just packed 4 skillets/pans away....yes, they have to go to the cellar). So if you have a non-stick pan, it would be just fine.

  • 110 g German #405 flour
  • 1/4 tsp Salt
  • 2 tbsp Corn oil
  • 180 ml Milk
  • 110 ml Carrot honey juiceangiesrecipes or milk if you want to make regular crepes
  • 1 Egg
  • 1/2 tsp Vanilla extract
  1. Combine the flour and salt together in a bowl. In another mixing bowl, whip oil, milk and carrot honey juice together. Sift the flour mixture into the liquid and stir until the batter is free of lumps and smooth. Batter will be thin, like heavy cream. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
  2. Grease an 8-inch nonstick pan lightly and heat over medium-high heat. Pour 2 tablespoons of batter into pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
  3. Fill crepes with desired filling and seasonal fruit or stack them after they have cooled and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw before using.



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Coffee Nuts Muffins

Wednesday, June 10, 2009



I am sending this to "Creative Coffee Recipes", Chow and Chatter First Giveaway event hosted by Rebecca.

BatterGlaze
  • 2 tsp Instant coffee powder
  • 125 ml Hot water
  • 175 g German #405 flour
  • 20 g Alkalized unsweetened cocoa powder

    angiesrecipes

  • 2 tsp Baking powder
  • 110 g Butter at room temperature
  • 100 g Caster sugar
  • 2 Eggs at room temperature
  • 1/2 tsp Rum extract
  • 30 Whole skinless hazelnuts
  • 100 g Powdered sugar, sieved
  • 1/2 tsp Instant coffee powder
  • 2 tbsp Hot water
  1. Preheat oven to 190C/375F. Line muffin tins with papers or grease liberally. Dissolve the coffee powder in hot water. Set aside to cool. In a large mixing bowl, whisk together flour, cocoa powder and baking powder. Set aside.
  2. Beat butter in large bowl until creamy. Gradually add in sugar and beat until fluffy and light in colour. Add in eggs, one at a time, blending well after each addition. Mix in rum extract. Alternately add in flour mixture and prepared coffee. Stir only until combined. Do not over-mix.
  3. Fill muffin cups 4/5 full and top with 3 hazelnuts. Bake 25 minutes. Transfer the muffins on a wire rack. Combine together the powdered sugar and instant coffee. Add in hot water and stir until smooth. Drizzle the glaze across the top of each muffin and leave to set before serving.



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Asparagus with Wolfberries in Stock

Sunday, June 07, 2009


Wolfberry, (other names like Chinese Wolfberry, Goqi ) a Powerful Antioxidant, has been highly regarded as one of the foremost nutritional and therapeutic plants in China. It can be used to nourish a weak body, improve vision, and promote longevity. Chinese Wolfberry contains compounds known as "lycium polysaccharides", which is highly effective in promoting immunity. TCM (Traditional Chinese medicine) uses Chinese Wolfberry to treat diabetes, hypertension, fever, malaria, and cancer. It's also used for improving circulation, erectile dysfunction, dizziness, an eye tonic for blurred vision and tinnitus.
If you interested in TCM and wants to know more about Goqiangiesrecipes, check Traditional Chinese Medicine Health out.

  1. Peel the rough skin off the asparagus and trim them into even stalks. Rinse and put them in a pot of salted boiling water. Blanch briefly and remove. Slice the ginger, onion and garlic. Clean the Chinese wolfberries with water. Drain.
  2. Heat the corn oil in a skillet until hot. Add in sliced ginger, onion and garlic, stirring until aromatic, and pour in the stock. Bring it to a boil. Put the asparagus into the stock, and season it with the salt.
  3. Transfer the asparagus into a serving dish, discard the ginger, onion and garlic. Add in Chinese wolfberries and let cook briefly. Dissolve the cornstarch in water and drizzle into the soup. Cook on strong heat until it thickens. Pour over the asparagus and serve immediately.


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Peanut Butter Bread Rolls

Wednesday, June 03, 2009



"No man in the world has more courage than the man who can stop after eating one peanut." Allow me to quote Channing Pollock to start the post. Peanut butter is not only nutrient-dense but also very delicious. It is widely used in baking and most commonly used in sandwiches and as a spread. I just love its rich flavour, and gooey, smooth texture.
Information about the benefits and nutrients about peanut from Food Navigator. Peanuts and peanut butter are whole foods that contain a variety of vitamins and minerals, ample protein and beneficial unsaturated fats. Since they are a plant food, they naturally contain no cholesterol. Research studies on large groups of people have found that people who often eat peanuts and nuts have much lower risks of heart disease. Also, scientists are finding that diets high in monounsaturated fats, the type found in peanuts, may also protect against heart disease.
If you are allergic to peanuts, then replace them with Nutella, or poppy fix. I am sending this to "peanutbutterboy - The Great Peanut Butter Exhibition"

  • 245 g Bread flour
  • 130 ml Warm water
  • 4 g Active dry yeast
  • 20 g Sugar
  • 1/2 Egg
  • 4 g Salt
  • 22 g Butter
  • 120 g Peanut butter (creamy or crunchy)
  1. Dissolve sugar with warm water in a mixing bowl. Sprinkle dry yeast over and let proof for about 10 minutes. Add in bread flour and egg. Stir at low speed until a rough dough ball formed. Stir in salt and butter until evenly dispersed. Increase the speed to medium and knead the dough until a soft and elastic dough has formed. The dough should pass the windowpane test. (stretching the dough to see if it thins out).
  2. Place the dough in a lightly greased bowl. Cover tightly with a plastic wrap and let proof until doubled at room temperature. Coat one of your fingers with flour, then press it gently into the center of risen dough to the bottom. If the indentation remains, the dough is ready.
  3. Press down the dough, round up, cover and let rest for 10 minutes. Flatten the dough and roll into a rectangle, about 30cmx20cm. Spread the peanut butter over the first two-thirds of the dough rectangle. Leave 1cm unbuttered all the way around. Fold the unbuttered third over the center third of the rectangle. Fold the buttered third top down to cover it. Give the dough a 90 degree turn to the left. Gently roll out the dough into a long strip 45cm by 18cm and fold the two shorter ends to meet each other in the middle. Rotate the dough 90 degree to the left again and roll it out into a 40cm by 18cm rectangle.
  4. Roll up the rectangle along the long edge. Moisten the edge with water, and lightly press to close. Cut the loaf into five sections. Place them with cutting side up into a regular loaf pan lined with baking paper and let proof until double in volume. (I have also tried doubling the recipe and baked it in a rectangular pan). Preheat the oven to 180C/350F and bake the loaf until golden brown, about 20 minutes.


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Lemon Squares

Tuesday, June 02, 2009



When I saw Lavanya's Lemon Squares two weeks ago, I knew then I was going to love those and would bake them myself. Besides Lavanya, another recipe created by Carole Clements (cook's companion) has inspired me to adjust the recipe.
The balance of sweet and sour makes "Lemon Squares" a favourite tea treat for all. To ensure the crust crumble, it is important to have it pre-baked before adding the lemon filling.

Hazelnut CrustLemon Layer
  • 80 g German #405 flour
  • 20 g Icing sugar
  • 60 g Hazelnut, ground
  • Pinch of salt
  • 100 g Unsalted cold butter, diced
  • 2 Eggs
  • 100 g Sugar
  • 60 ml Freshly squeezed lemon juice
  • 1 tsp Lemon rind, finely grated
  • 2 tbsp German #405 flour
  • 1/2 tsp Baking powder
  1. Preheat the oven to 180C/350F. Lightly grease a 20x25 cm baking dish. Sift the flour, icing sugar, ground hazelnut and salt into a mixing bowl. Using your fingers or a pastry blender, rub in the butter until the mixture resembles coarse breadcrumbs.
  2. Mix with a fork until the mixture forms a ball. Press the mixture evenly into the baking dish and bake until light golden brown, about 15 minutes. Remove and let cool slightly. Beat the eggs and sugar until smooth. Add the lemon juice and zest and stir to combine. Mix together the flour and baking powder and add into the lemon mixture. Fold to combine.
  3. Pour the filling over the shortbread crust and bake for about 20-25 minutes until the filling is set. Remove from oven and place on a wire rack to cool. Cut into 5x5 cm squares and dust with icing sugar.



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