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?

  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.

Charlotte Potato Salad on Foodista
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Blueberry Cheesecake and a thank-you note

Saturday, June 27, 2009

I'm grateful for all the support, encouragement, awards I have been blessed, from YOU---my dear friends!

Award from RebeccaAward from Dajana and ShubhaAward from NathAward from Esther
* * * * * * * * * * * * * * * * * * * * * * *


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 Pastry:#Filling:#Topping:
  • 125 g Fresh Blueberries
  • 180 g Sugar
  • Juice of half fresh lemon
  • 600 g Cream cheese, regular
  • 1 cup <Sour creamangiesrecipes
  • 2 Eggs
  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. 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.
Blueberry on Foodista
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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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