Romaine Lettuce Chicken Salad with Pepper Rose Peach Vinaigrette

Sunday, May 29, 2011

A wonderful mixture of Romaine lettuce, cherry radishes complimented by the addition of honeydew melon, blueberries, and leftover teriyaki chicken and enhanced lively with a bright, tangy peach vinaigrette.

Pepper Rosé Peach VinaigretteSalad
  • 1 Ripe peach, peeled and pitted
  • 2 Peach halves from can
  • 3 tbsp White balsamic vinegar
  • 3 tbsp Extra virgin olive oil
  • 1/2 tsp Salt
  • 1/3 tsp Pepper rose, crushed
  • 1 head Romaine lettuce
  • 2-3 Cherry radish, diced
  • Onion rings
  • Shredded carrots
  • 1 handful Blueberry
  • Honeydew melon balls or cubes
  • Left over teriyaki chicken
  1. To make the dressing, place all of the dressing ingredients in a blender and process until smooth.
  2. Rinse, drain and tear Romaine lettuce into bite-size pieces. Cut each cherry radish into 6 pieces. Arrange them in a serving bowl together with onion rings, shredded carrots, blueberries and honeydew melon balls. Finally top the salad with leftover teriyaki chicken.
  3. Pour dressing over salad just before serving, and toss to coat.

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Thyme Lemon Spelt Shortbread Sticks

Wednesday, May 25, 2011

These golden wholemeal spelt shortbread sticks are not too sweet and full of fragrances and characters. They are seasoned with fresh thyme, lemon zest and a sprinkling of fleur de sel. If you do enjoy a little digestives in the snack, this is the right one for you. They're irresistible plain or served with a cheese dip.
Adapted from Food

  • 60 g Bio wholemeal spelt
  • 140 g All purpose flour
  • 40 g Sugar
  • 1/4 tsp Salt
  • 1 tbsp Finely grated lemon peel
  • 2 tsp Fresh thyme, chopped
  • 150 g Butter, at room temperature
  • 2 Large eggs
  • 1 tsp Fleur de sel
  1. Stir together the flours, sugar, salt, lemon peel and chopped thyme. Cut in butter and rub together, using your fingertips, until the mixture resembles breadcrumbs. Lightly beaten eggs and reserve 1 tablespoon of the egg mixture for brushing.
  2. Add the remaining egg mixture and blend until dough comes together. Wrap the dough in a plastic film and chill for 1 hour until firm. Preheat the oven to 180C/350F and line the bottom of a baking sheet with parchment paper.
  3. Remove the dough from the refrigerator and roll the dough between plastic films into a rectangle, about 12x7-inch. Cut the shortbread dough in half, forming two 6x7-inch rectangles. Using a pizza wheel, cut into 1/2-inch wide strips. Place the shortbread on the prepared baking sheet. Brush the tops with the reserved egg mixture and sprinkle sea salt on top. Bake for about or minutes until golden. Transfer to a wire rack to cool.

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Chocolate Cream Cheese Peanut Butter Bars

Sunday, May 22, 2011

Baked chocolate base (adapted from Joy of Baking) filled with a layer of fluffy cream cheese peanut butter mixture (adapted from Betty Crocker) and finished off with a chocolate layer. Those bars are super easy to prepare and they make a great party food.

BaseTopping
  • 130 g All purpose flour
  • 50 g Unsweetened alkalized cocoa powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 90 g Unsalted butter
  • 150 g Caster sugar
  • 1 tsp Vanilla extract
  • 1 Egg white
  • 200 g 17% Cream cheese
  • 180 g Creamy peanut butter
  • 80 g Powdered sugar
  • 100 ml Whipping cream
  • 350 g Semi sweet chocolates, coarsely chopped
  • 50 g Butter, diced
  1. Preheat oven to 190C/375F and line a 12x8-inch rectangular baking pan with baling paper. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of your electric mixer, beat the butter, sugars and vanilla extract on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated. Press mixture firmly into prepared baking pan. Bake for 10 minutes. Set on a rack to cool completely.
  2. In a medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream on low until blended. Beat on high about 2 minutes until light and fluffy.
  3. Place the chopped chocolate in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir in diced butter until thoroughly blended and smooth.
  4. Spread 1/4 cup chocolate mixture evenly over the cooled cookie base. Place it in the freezer until the chocolate is firm, about 5 minutes. Now evenly spread cream cheese peanut butter mixture over the chocolate layer. Give the rest of chocolate mixture a quick stir and then spread evenly over top of the layer of cheese and peanut butter mixture. Cover the pan with a plastic wrap and chill overnight. Once set, use a sharp knife to cut into small squares. Serve them cool and store the rest in the fridge.

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Yakitori Chicken Sandwich on Kaiser Rolls

Wednesday, May 18, 2011

This Asian-flavoured, warm chicken sandwich recipe is truly delicious prepared with homemade yakinori chicken and Kaiser bun fresh out of the oven. It would make a great snack or paired with some French fries and call it a meal!
Adapted from Essen und Trinken

  • 10 g Fresh ginger
  • 4 tbsp Sherry
  • 4 tbsp Soya sauce
  • 1 tbsp Water
  • 2 tsp Brown sugar
  • 150 g Chicken breast
  • 1 Tomato
  • 1 stalk Spring onion
  • Green bell pepper
  • Red onion
  • 1 tbsp Corn oil
  • 2 Kaiser rolls (adapted from The Bread Baker's Apprentice)
  • or toast bread
  1. Peel and thinly slice the ginger. Mix sherry, soya sauce, water and brown sugar in a bowl. Stir until sugar has dissolved. Add in ginger slices.
  2. Slice the chicken breast and add into the marinade. Set aside for 30 minutes. Cut tomato in slices, spring onion, red onion and green pepper in rings.
  3. Remove the sliced chicken from the marinade, drain. Reserve the marinade. Heat a skillet with oil. Add in sliced chicken and cook for 5 minutes until lightly golden brown. Now pour in the reserved marinade and cook until chicken is done.
  4. Cut the roll crosswise in half and toast. Layer chicken, tomato slices, spring onion, green pepper and red onion rings on the Kaiser roll bottoms.

Thank you, Anne of "From My Sweet Heart", Eli of "Food and Thriftfinds", and Cooking Rookie of "Cook Book of Trial and Error" for sharing those beautiful awards with me.


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Spinach Taglierini with Eggplants and Tomatoes

Sunday, May 15, 2011

A delightful combination of eggplants, canned tomatoes and spinach taglierini make this pasta dish a delicious and satisfying main course meal, and you won't even miss the meat.

  • 250 g Spinach taglierini or linguini
  • 2 Large aubergine
  • 8 tbsp Olive oil
  • 2 clove Garlic, crushed
  • 2/3 can Crushed canned tomatoes
  • 1/4 tsp Crushed dried chillies
  • 1/4 tsp Dried oregano
  • 1 handful Chopped spring onions (or basil leaves)
  • Salt and freshly ground black pepper
  1. Cut off the tops and bases of each eggplant and cut across into two. Cut each piece lengthways into thick sticks. Place into a colander and sprinkle them with one teaspoon of salt. Place the colander over a bowl and leave the eggplants for 40 minutes to disgorge some of their juices. Pat the eggplants dry with kitchen paper to remove the salt and excess juices.
  2. Heat 6 tablespoons of the olive oil in a large frying pan. Add in the aubergine pieces and fry, turning occasionally, until golden-brown all over. Remove with a slotted spoon and place onto a plate lined with kitchen paper to drain.
  3. Fill a large pot with enough water and bring to the boil. Add the salt, then the spinach taglierini and cook according to packet instructions, or until al dente. Shortly before the pasta is ready, add the remaining olive oil and the garlic to the frying pan and return it to the heat.
  4. As soon as the garlic begins to sizzle, add the crushed chillies, dried oregano and the tomatoes and cook over a high heat for 2-3 minutes. Add the eggplants and season, to taste, with salt and freshly ground black pepper. Add in chopped spring onions or basil leaves and mix well.
  5. Drain the cooked spinach taglierini and divide into 2-3 bowls. Spoon the eggplant mixture over. Serve right away with some shaved Parmesan cheese if desired.

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Chiffon with Dulce De Leche Whipped Cream and Blueberries

Wednesday, May 11, 2011

Layers of soft sour cream chiffon cake nestle between spread of stabilized whipped cream flavoured with rich ducle de leche and top with fresh blueberries. Vanilla buttercream would be a great substitute for whipped cream.
Adapted from Food and Wine

Dulce De Leche Whipped Cream
  • 3 disc 10-inch Sour cream chiffon cake (without cranberries)
  • 400 g Blueberries, rinsed and dried
  • 2 tbsp Apricot jam
  • 1/2 tbsp Water
  • White chocolate curls or mint leaves to garnish
  • 450 ml Heavy cream, chilled
  • 120 g Dulce de leche, chilled
  • 4 sheet Leaf gelatin
  1. Soak the gelatine sheets in cold water for 5 minutes to soften. Remove the gelatine from the water, squeeze it between fingers to remove any excess water. Melt the squeezed out gelatine in a microwave on high power about 10 seconds.
  2. In a large bowl, combine the heavy cream with the dulce de leche. Beat the cream until slightly thick, then slowly add in the dissolved gelatin and beat until the cream holds soft peaks.
  3. Place one cake layer, cut side up, on a round cardboard. Spread 1/3 of whipped cream over cake.Repeat procedure twice. Smooth the top of the cake with the flat edge of your spatula. Hold a decorating comb on the side of the cake and run around the cake to form ridges.
  4. Arrange the blueberries on the top. Heat the apricot jam and water in a microwave until melted. Strain the jam through a fine strainer to remove any fruit lumps. Gently brush on the blueberries. Garnish with white chocolate curls or mint leaves.

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Chicken Rice with Black Fungus, Parmesan and Cherry Radish Leaves

Saturday, May 07, 2011

Black fungus has a reputation in Chinese herbal medicine for increasing the fluidity of the blood, improving circulation and purifying lungs and intestines, etc. As black fungus carries a compound called polysaccharide that inhibits tumor growth and prevent cancer. Besides this, black fungus is also rich in protein, vitamins D, B1 and B2.
If you can't find black fungus, then substitute them with any other dried fungus, like shiitake.

  • 200 g Skinless, boneless chicken breast, cut into bite-sized pieces
  • 10 Small dried black fungus (cloud ears)
  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 1 tbsp Olive oil
  • 1/3 tsp Dried thyme
  • 2 tbsp Dry white wine
  • Salt and freshly ground black pepper
  • 1/2 cup Long grain and wild rice mix
  • 120 ml Vegetable broth
  • 25 g Parmesan cheese, grated
  • Some cherry radish leaves, chopped

  1. Cut the chicken breast into bite-sized pieces. Rinse thoroughly, and dry with paper towels. Soak black fungus in warm water until soft and completely expanded, about 20 minutes. After soaking, rinse them thoroughly and trim the gritty part. Slice each into 2-3 pieces. Peel and finely chop the onion. Peel and mince the garlic.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion, minced garlic, and thyme. Stir until onion is tender. Add in diced chicken and saute lightly browned. Add white wine and season with salt and pepper.
  3. Cook until liquid almost evaporates,about 3 minutes. Stir in rice, black fungus, and vegetable broth. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes or until liquid is absorbed. Stir in cheese and chopped radish leaves.

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Cocktail Tomato Cups with Pesto Bocconcini

Monday, May 02, 2011

A deliciously simple, colourful salad with bite-size balls of fresh mozzarella, homemade ramsons pesto and rocket leaves that can be made in a jiffy. They are ideal as a great finger food or a side salad for barbecue meat.
  • 15 Cocktail tomatoes
  • 15 Bocconcini Mozzarella balls
  • 3 tbsp Ramsons pesto
  • 1 tsp Lemon peel, grated
  • Salt and freshly mulled black pepper
  • Rocket leaves to serve


  1. Cut a thin slice off the top of each cocktail tomato. Scoop out and discard pulp. Sprinkle the cups with a bit of salt and drain.
  2. Drain the bocconcini and place them in a bowl. Add in ramsons pesto, lemon peel and freshly mulled black pepper to taste. Mix well.
  3. Arrange the rocket leaves on a serving plate. Fill the tomato cups with prepared bocconcini and place them on the serving plate.

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Egg Salad with Wholewheat Croutons and Salsa Verde

Sunday, May 01, 2011

This spring salad is really a WINNER. So simple and quick to prepare with easy to obtain ingredients and so delicious. I use salsa verde for the salad as I have some ready in the fridge, but a herb vinaigrette, or honey and mustard dressing would be great as well.
Salsa VerdeSalad
  • 3 tbsp Olive oil
  • 2 tbsp Parsley , roughly chopped
  • 2 tbsp Basil, roughly chopped
  • 1 tbsp Capers, drained and rinsed
  • 1 clove Garlic, minced
  • 1 tsp Dijon mustard
  • 2 Anchovies
  • 1 Lemon, zested and juiced
  • Salt and black pepper to taste
  • 2 Eggs, hard-boiled
  • 1 handful Baby greens
  • 6 Cherry radishes, each cut into 6 wedges
  • 1 tbsp Finely chopped parsley
  • 1-2 tbsp Olive oil
  • Some wholewheat bread, cut into inch dices

  1. Put olive oil, the herbs, capers, garlic, mustard, anchovies, lemon zest, and the lemon juice in a food processor. Blend until well mixed. Season with salt and pepper. Chill until ready for use.
  2. Place the eggs in a small pan, cover with cold water and bring to the boil. Simmer uncovered for 5-8 minutes, depending on the desired doneness. Drain, rinse in cold water until cold enough to handle.
  3. Heat the olive oil in a skillet. Add in diced bread and toast until they are lightly browned and crunchy.
  4. Divide the baby greens and cherry radish wedges into two serving plates. Peel eggs. Coat each with chopped parsley and slice into half. Arrange them on the serving plates. Spoon some prepared salsa verde over and scatter the croutons over. Drizzle with a bit of balsamic cream if desired.

Looking for more healthy salad recipes, check out Best Health today.


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