Food Minia

This noodle dish is considered a healthy food as more than half of the dish is fresh vegetables, basically it is a salad dish and we have a bundle of noodles and grilled chicken to complete a one dish meal food.                                                                                                              This dish can be lunch or supper and the process is pretty straight forward. You can find all the ingredients at Asian grocery stores. For 3...

Who doesn't like biscuits?  Crumbly ginger biscuits are my current favourite especially when they are made with preserved stem ginger. These aren't the traditional gingernuts but something different as they arfe light and buttery with a hint of ginger in the shortbread and a punch of it in the chunks of stem ginger. You will have all of the ingredients in your store cupboard so let's get on. To make approx 12 biscuits. 110g butter 70g castor sugar 1 large egg yolk 200g plain flour pinch of salt 1 tsp ginger powder 80g chunked preserved stem ginger Heat the oven to 180C. Cream the butter and sugar. Doesn't need to be too light. Beat in the egg yolk. Mix in the chopped stem ginger. Gradually add the flour, salt and ginger powder and mix until the mixture all comes together in a firm lump. Roll into a log shape about the size that you want your finished biscuits. About 6cm is good. Wrap and chill in the fridge for about half an hour. Remove from the fridge and slice into m...

Yesterday my brother phoned me and asked me where he could find my recipe for lasagne. He pointed out that there wasn't one on my blog. A big omission in hie eyes. Thinking about it, I suppose that lasagne has been done so much that I didn't feel the need to add a recipe here. However, to keep my brother happy, here's a recipe for lasagne with a few tips from a Bolognese lady that I used to work with. I'll start with the Ragu alla Bolognese. For the sugo or ragu as it is called in Bologna. 500g of mince meat. A mixture of pork and beef mince is the best option and the one most used in Italy.  Keep it as one lump. You'll see why later. The meat should not be too lean or it will be dry. 100 g pancetta, or failing that, chopped bacon. 1 large onion, finely diced 1 stalk of celery, finely diced 1 medium carrot, finely diced 1 tablespoon of butter 1 clove or garlic 1 glass of red wine 1 stock cube 1 - 2 tablespoons of tomato puree this will depend on how red you like you...

Recently I decided to buy some vanilla. Ok, one or two beans. No such thing, I bought 500g. That's a lot of vanilla. So, when I do this sort of thing I have to use it up so that it does not go dry. My two ideas of choice are: Vanilla Bean Paste and Vanilla Extract The vanilla bean paste is for those who have no patience.  It is quick to make and can be used immediately. If the smell in my kitchen was anything to go by even before it was finished would have been good. Simply take about 12 vanilla beans, (a lot, I know but his will make enough for a year at least. Cut the beans in to pieces of about 2cm. Weigh out 500g of sugar and mix the beans with the sugar. Put the whole lot into the bowl of a blender and blend until all of the beans and sugar are reduced to a fine powder. You will need to have the sugar in with the beans or it will not work. Trust me don't bother to try it. Next I sieved the whole lot to separate it out into the sugar with the vanilla seeds and the chopped u...

If you are looking for a moist sweet and savory fall-apart tender pork roast... this is it! I made this pork roast for a Sunday dinner gathering, it was so good that 3 weeks later we had to have it for Christmas dinner too.   Scroll down for the recipe. Ingredients 1 (8 to 10 pound) pork shoulder blade roast 2 tablespoon Lawry's Seasoning Salt 1 teaspoon garlic powder 1 teaspoon paprika 1 large yellow onion, quartered 1/4 cup Yoshida's Teriyaki sauce 1 tablespoon Worcestershire sauce Directions Preheat the oven to 450 degrees F. Pierce the roast all over with the tip of a paring knife Sprinkle on all sides with seasoning salt, garlic powder, and paprika and rub into the meat.  Place roast in a shallow baking dish (I used a 9x11 ceramic baking dish) preferably fitted with a roasting rack (though not necessary).   Refrigerate seasoned roast uncovered overnight or at least 8 hours.  Remove from refrigerator and bring roast back to room temperature (30-60 m...

Citrus Chinese Spiced Turkey This is the best turkey recipe ever!  Well at least in my opinion. Possibly even better than my Photastic Vietnamese Turkey recipe .  This turkey was so juicy and tender.  There is a lot of prep work but you will end up with an amazing turkey that your guests will rave about.  I started off with a Citrus Chinese spiced brine and glazed the turkey with a hoisin glaze.  Ingredients: 1(16-20-pound) fresh turkey, rinsed & patted dry, with neck & giblets reserved for stock.  For the Chinese Spiced Brine: 12 cups (3/4 to 1 gallon) apple cider 1 cup kosher salt 6 cloves garlic, minced 6 whole bay leaves 8 whole star anise pods 3 Tablespoons whole black peppercorns 1 Tablespoon allspice berries 1 Tablespoon Chinese 5 spice powder 3 4-inch cinnamon sticks 12 cups (3/4 to 1 gallon) chilled water For the Citrus Onion Aromatics: 2 large oranges, cut into wedges with rind intact 2 large lemons, cut into wedges with rind intact 2 lim...

I found a beautiful pie on Pinterest and created my own recipe inspired by a lady named Yoli from Bulgaria .  I had to translate her recipe to english, change some measurements, and used substitutions. I made this pie for Thanksgiving and it was a huge hit.   For the dough: 1/2 cup soft butter 1/2 cup powdered sugar 1 teaspoon vanilla 1 teaspoon grated orange peel 1 egg 1 cup finely ground almonds (almond flour) 1 cup flour For the cream: 6 tablespoons sugar 4 tablespoons flour 1 teaspoon vanilla 1 teaspoon grated orange peel 3 egg yolks 1 3/4 cup milk 1/2 cup apple cider 5-6 apples apricot jam Directions: Beat soft butter with powdered sugar, vanilla, and orange peel. Add egg and ground almonds. Add flour gradually to make a soft dough. Dust a 9 inch greased round pie pan with flour. Spread the dough evenly in it. Place in refrigerator while preparing the cream. For the cream, in a sauce pan mix the flour with vanilla and orange peel. Add yolks and a little milk. Stir unt...