Recipes for Cook

Showing posts with label homemade. Show all posts

Wednesday, March 19, 2014

Homemade Spring Roll

Homemade Spring Roll

Ingredients

Flour 250 gm
Egg 1
Oil for fry
Water as required
Oil 1 tbsp
Chicken breast 2
Garlic chopped 2 – 3 cloves
Celery stick 1
Spring onion chopped 2
Bean sprout ½ cup
Capsicum 1
Cabbage ¼ piece
Salt to taste
Black pepper powder ¼ tsp
Soya sauce 1 tbsp
Worchester sauce 1 tbsp

Method
In a bowl mix together flour, egg, a little salt and water as required. Make into batter of medium consistency.Now heat a frying pan and make pan cakes with the prepared batter.Heat oil in another wok, add in chopped garlic with sliced chicken breast. Cook till chicken is tender.Now add 1 capsicum cut into juliennes, chopped cabbage, chopped celery stick, chopped spring onion, bean sprout, soya sauce, Worchester sauce, black pepper powder and salt to taste. Mix well and turn the flame off.
In a bowl mix half beaten egg with a little flour to make a batter.Now take a pan cake, spread with filling mixture, fold like a swiss roll.Seal using egg batter, then deep fry rolls till golden brown.Serve with any sauce or dip.

Wednesday, March 12, 2014

HUNGARIAN GOULASH HOMEMADE PASTA

This is MY kind of comfort food…slow simmered beef until it is fork tender, in a rich, full-bodied gravy and served over homemade noodles; it does not get much better than that. If you make this on the stovetop, it is done in about 2½ hours, at most. If you cook it in the crockpot, it takes about 8 hours on low.

2 pounds of chuck roast
1 medium onion diced
1 clove garlic minced
2 tablespoons olive oil
2 ½ cups beef broth (not bullion)
¾ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
2 teaspoons salt
2 teaspoons paprika (not the hot kind)
½ teaspoon dry mustard
healthy pinch of crushed red pepper flakes
½ teaspoon coarse ground black pepper

Trim all of the white fat parts from a 2 pound chuck roast and cut it into one inch cubes. Brown the meat, onion and garlic in the olive oil. Drain any excess fat.

Add the rest of the ingredients and heat to boiling. Stir well and reduce heat to a very gentle simmer. Cover and simmer until fork tender (about 1 ½ to 2 hours depending on how tough the meat is). While this is simmering, make the noodles.

PASTA FOR FOUR

I made the dough for this in my kitchen aid (with paddle attachment). I made this before I got my new pasta roller, so it is a little irregular, but it still tasted great.

2 eggs
2 cups all purpose flour
1 teaspoon salt
6 tablespoons water
2 tablespoons olive oil

I just put the wet ingredients in first, mixed for a couple seconds, then put in the dry ingredients and mixed until it turned into a nice soft dough. Depending on the moisture content of your flour, you might have to add or subtract a tablespoon of water to get the right consistency (so don’t add all of the water at once). Knead the dough by hand for five minutes (or by machine for 3 minutes).The dough should be smooth, elastic and a just a little tacky to the touch.

Wrap the dough in plastic and let it sit (at room temperature) for 20 minutes…this is the most important step. If you skip this step, the dough will not roll out right and will try to spring back on you. If you let it sit for 20 minutes, it will roll out much easier.

Flour your counter and roll the dough out as thin as you can get it (it is a very forgiving dough and will not crack or tear like piecrust). Keep in mind that when you cook the noodles, they expand, so whatever thickness you roll them out to…your final product will be almost twice as thick! Cut the noodles in thin strips and air dry for an hour or so (I dried my noodles on a baking rack).To cook, bring a big pot of salted water to a boil (I added a tablespoon olive oil to the water) and cook the pasta for about 4 minutes, stirring occasionally. When it starts to float, it is very close to being done; remove a piece and taste it for doneness.

BACK TO GOULASH

When the noodles are almost done, and the meat is ultra-tender, turn up the heat under the meat and thicken the sauce with a flour-water slurry (¼ cup water + 2 tablespoons flour shaken in a jar). Stir vigorously while adding the slurry to the sauce and cook until thick, remove from heat. Serve goulash over cooked noodles.
NOTE: The first hour that the goulash cooks, the aroma will be strong, but never fear…the second hour, something magical happens and it all mellows out and becomes delicious.

Thursday, February 27, 2014

Homemade Mayo with Love

This garlic and basil mayonnaise recipe was inspired by my friend Jennifer Perillos fabulous new cookbook, Homemade with Love. As a longtime admirer of In Jennies Kitchen, I expected her cookbook to be filled amazing recipes and gorgeous pictures, and it certainly was, but what I didn’t expect was to see my name and this blog mentioned on page 229!

That’s right, on Jennifer’s homemade mayonnaise recipe, we were credited with the always-impressive immersion blender method seen herein. She even called me a genius, which is obviously a very, very slight exaggeration. I feel kind of guilty since I didn’t invent this technique, but since I don’t remember who showed me, it’s just going to be easier to take credit.

Jennifer and I have very similar tastes, and if you like my videos I’m fairly sure you’ll love this book. I really enjoy when a cookbook author shares little stories and anecdotes to introduce the recipes, and she’s done that throughout.

To understand where a recipe comes from, and why it’s being shared, always makes it more fun to cook and savor. That’s why I talk so much during my videos. Anyway, for more info, follow this link to Amazon where Homemade with Love is enjoying rave reviews. Enjoy!

Ingredients for 1 1/2 cups Garlic and Basil Mayonnaise:

(will last about 3-5 days)
1 cup basil leaves
3 cloves finely minced garlic
2 egg yolks
2 tbsp fresh lemon juice
3/4 tsp salt, or to taste
cayenne and freshly ground black pepper to taste
1 tsp Dijon mustard
1 1/2 cups vegetable oil or a lighter tasting olive oil (or a combination of the two)
*For regular plain mayo, I generally recommend a neutral tasting vegetable oil like canola.

View the complete recipe

Monday, January 27, 2014

SANDRAS HOMEMADE PEPPERONI PIZZA and TWISTY BREADSTICKS

This is a traditional
All-American version...

(Click here for: Sandras Homemade Pizza Dough)

--(This recipe makes 2 medium pizzas, although we’ll just be making one, and using the other ½ of the dough to make breadsticks-See below)--

Sauce Prep. and
Baking Pizza: 35 minutes total

***Sauce:

1 tablespoon olive oil

¼ cup yellow onion, diced

¼ cup red bell pepper, diced

2 cloves garlic, minced

2 (14.5 oz. cans) Italian diced tomatoes, drained and chopped

Pinch of red pepper flakes
Pinch of kosher salt
Pinch of freshly ground pepper
½ teaspoon Italian herb seasoning blend
1 teaspoon honey

***Toppings:
¼ package of pepperoni slices
½ can of sliced olives
2 cups mozzarella cheese

--Garnish with fresh chopped basil

METHOD

Preheat oven to 475 degrees, and set rack to a low position in your oven. Prepare pizza pan by brushing it with olive oil, then sprinkling it with cornmeal, and set aside.

Roll out pizza dough into a round, slightly larger than pizza pan. Place rolled-out pizza dough onto pizza pan, and fold under edges to form a lip; brush all over with olive oil, and par-bake for 5 minutes, remove and set aside.

Meanwhile, heat a large skillet to medium-high head, and add the olive oil, onion and bell pepper, and saute until onions are translucent. Add the garlic and continue sautéing for 30 more seconds. Add the remaining ingredients, and bring to boiling point, and then reduce heat and let simmer for 15 to 20 minutes, until sauce reduces and thickens. Place the sauce on the par-baked pizza crust, and continue baking for 15 minutes, until crust and cheese are lightly golden.

***Breadsticks

Meanwhile, begin forming breadsticks:
(Click here for recipe: Twisty Breadsticks - Homemade)