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t metal stir together the flours and salt make a well in the centre of the flour mixture sprinkle the sugar and yeast into that well carefully pour the water into the well let stand until the yeast begins to act about 5 minutes pour 2 tablespoons of the oil into the well with a wooden spoon stir the mixture in the centre of the bowl gradually widen the circle of stirring to take in all of the flour at the sides of the well turn out on a floured surface and knead just until smooth adding the rosemary gradually while kneading keep the dough soft pour 1 2 teaspoon of the oil into a clean bowl place the dough in the bowl turning once to oil the top cover let rise until doubled 30 to 45 minutes punch the dough down use 1 teaspoon of the oil to coat a baking sheet and place the dough on the baking sheet gently press the dough out to about 1 2 inch thickness pour the remaining 1 1 2 teaspoons oil over the top of the dough use the handle end of a wooden spoon to dimple the dough at 1 1 2 inch intervals sprinkle with the cheese and more rosemary if desired place in a cold oven on the center shelf place a flat pan of hot water on the shelf below the bread let rise until doubled 20 to 25 minutes turn on the oven to 190oc bake the focaccia for 20 to 25 minutes or until browned on top remove from the pan and cool on a wire rack serve warm it finished just when the sun was creeping up for a crisp autumn day it wasn t that bad that i couldn t sleep after all leave a comment ricotta hotcakes may 10 2009 filed under breakfast smop 3 20 pm i can t remember when or how the hype for ricotta hotcakes started it was as if one moment the perfect pancake had only flour butter milk or buttermilk and eggs and the next to be perfect it had to have ricotta and egg whites beaten to stiff peaks and quite rightly so because ricotta hotcakes are just so damn delicious if i didn t find the process a bit too much for when i m still blurry eyed and i had the foresight to have a tub of ricotta on hand i would make ricotta hotcakes everytime i went to make pancakes though making them only once in a while has its appeal too i ve only tried bill granger s recipe for it seeing as his hotcakes are just as famous as his scrambled eggs and also because i love the guy s cooking ricotta hotcakes serves 4 6 ingredients 1 1 3 cups ricotta 3 4 cup milk 4 eggs separated 1 cup plain all purpose flour 1 tsp baking powder pinch of salt 50g butter method place ricotta milk and egg yolks in a mixing bowl and mix to combine sift the flour baking powder and salt into a bowl add to the ricotta mixture and mix until just combined place egg whites in a clean dry bowl and beat until stiff peaks form fold egg whites through batter in 2 batches with a metal spoon lightly grease a large non stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan avoid overcrowding cook over low med heat for 2 minutes or until hotcakes are golden turn onto other side and cook until golden and cooked through the batter can be kept for 24 hours in the fridge covered with plastic wrap bill serves them with a honeycomb butter though of course it ll go well with maple syrup or lemon and sugar a dollop of strawberry conserve this time when i made them i really did plan in advance as i had made some lemon curd the day before and the pairing was absolutely sublime shall post up the recipe for the lemon curd soon comments 4 green chicken curry may 8 2009 filed under chicken smop 12 16 pm ever since i wasn t able to buy lee kum kee s portugese curry sauce about two years ago i forget when i stopped making curries a dish that i would have made roughly once a month i completely stopped doing them it sounds bizarre but without lkk s portugese curry sauce a curry wasn t a curry despite all spices the red and green curry pastes out there it was a time before i really knew about food then last year having plenty of spare afternoons i got into watching cooking shows and on cooking shows they tend to make curries and they make them using everything but lkk s portugese curry sauce watching them make it and hearing them them talk about it as much as they were likely to be inflating how great it was was enough to get me into cooking curries again and since then curries have been put back on the dinner menu green chicken curry the amounts in this recipe are rough estimates as i usually make my meals off the cuff though i d say they are relatively good estimates ingredients 400g chicken thigh cut into roughly 2cm pieces salt and pepper 1 tablespoon soy sauce 1 tablespoon cornstarch optional 2 tablespoon olive oil 1 medium brown onion sliced 2 potatoes peeled and cubed into 1 5 cm pieces 2 carrots peeled and roughly chopped 1 1 2 tablespoon green curry paste 300 ml coconut milk 200 ml chicken stock bit of sugar 1 teaspoon of chilli oil or chilli flakes as i like a bit more kick in my curries method marinade chicken in soy sauce salt and pepper for about 15 20 minutes meanwhile fill a medium pot with cold water and place potatoes and carrots into the pot bring the pot to a boil and turn the heat down so that it is just simmering stir occasionally to ensure even cooking simmer for 15 minutes drain and set aside heat a non stick frying pan on med high heat add the oil and swirl around to coat the pan add the cornstarch if using to the chicken add the curry paste being careful as it can splatter and cook for about 30 seconds add the chicken and let it seal on both sides add the onions and once the onions have softened slightly add the coconut milk and stock add the drained potatoes and carrots and bring to a simmer add about a teaspoon of sugar and the chilli oil or chilli flakes cooking for another 10 15 minutes to allow the flavours to develop serve with steamed rice according to the cooking shows i watch the purpose of frying off the curry paste is so that the fat from the paste is separated and floats to the top thereby allowing the spices that are in the paste to get cooked and therefore to really come out with a punch as with the sugar i ve always been told by my mum that sugar enhances and complements a curry the chemical basis for which i don t know but i guess it would not be unlike the pairing of salt with chocolate this has become my standard recipe for a quick midweek curry and usually makes enough to last me for 3 4 meals like all curries and foods packed with a myriad of flavours with each day the dish becomes more flavoursome the photo doesn t do it justice to the intensity of flavour this dish has when i go around to making it again i might take another photograph of it leave a comment spicy green beans may 4 2009 filed under uncategorized smop 9 51 pm the first time that i remember having really good green beans was at a malaysian restaurant where they cooked them with sambal and prawns that was also when i fell in love with a good plate of green beans i m always sold by green beans with minced pork green beans with char siu green beans with chicken or green beans by itself cooked well they are beautifully tender crunchy and with that delicious vegetable sweetness for an unassuming slender green thing it is pretty impressive i have tried replicating versions of this dish at home and have never been able to get it right having bought a bag of green beans on impulsive because it was on special and then quite coincidentally coming across this recipe i decided to try again and i think i have found the recipe spicy green beans slightly adapted from baking addiction who slightly adapted hers from the paupered chef ingredients 2 tablespoons soy sauce 1 tablespoon white vinegar 1 teaspoon sugar 1 2 teaspoon chilli oil or you could use chilli flakes 2 tablespoons oil 350 grams green beans topped and halved lengthwise 2 spring onions sliced however way you want 2 medium cloves of garlic minced method make sure everything is all prepared and ready to go before throwing things in the pan as it ll only take a few minutes to cook everything combine the soy sauce white vinegar sugar and chilli oil or red pepper flakes in a small bowl and mix well place a non stick pan or wok over high heat until it is nearly smoking coat the bottom of the pan with the oil and add the green beans cook until they are tender about 4 minutes stirring every 30 seconds or so they will get black dots all over them and look like they re going to shrivel up and burn but be patient they will cook and they won t burn add the spring onions and toss everything around for a minute or two add the garlic and cook just until it becomes fragrant few seconds add the soy sauce mixture cook for another half minute tossing and stirring while doing so turn off the heat and serve great as a side dish or with some chicken or minced pork added to it versatile much i think so comments 1 apple crumble april 25 2009 filed under dessert smop 10 20 am i have this perhaps slightly peculiar habit of having to use things up after a certain period of time it annoys me a bit having random bits of everything sitting in the fridge it may not be a surprise then that i love having a fully stocked pantry anyway i had 1 apple and a knob of butter to use up and coincidentally i had been brewing an apple crumble craving all day checking i had oats and sugar i researched recipes online this was inspired by a number of different recipes seeing as i only had 1 apple and many used 4 5 i have posted the recipe for 4 serves below as i would dare to say that one would certainly not be enough apple crumble ingredients filling 4 5 apples peeled and roughly chopped into bite sized pieces 4 5 tablespoons of caster sugar juice of half a lemon optional pecans walnuts sultanas personal preference crumble 90g butter cold and cut into 1 5 cm cubes 1 2 cup of tightly packed brown sugar 1 1 4 cup self raising flour 2 3 cup rolled oats method preheat oven to 180c mix all the filling ingredients in a bowl divide into ramekins leaving about 2cm at the top in another bowl rub the butter brown sugar self raising flour and oats together divide evenly between ramekins pop ramekins onto a baking tray and place in the preheated oven for 25 30 minutes or until the top is golden after taking them out let them stand for about 5 minutes before serving delicious served with ice cream or custard unfortunately i didn t have icecream to serve it with but on its own it was equally divine comments 1 glazed lemon cakes april 21 2009 filed under uncategorized smop 10 44 pm i don t know what it is about lemons and its use in sweet and savoury things that makes me love it so much perhaps its the tang that livens up the dish and myself or that by having two opposing flavours makes each one stand out a bit more i had a couple of lemons donated to me from a kind person s tree and the possibilities of the things i could make were endless lemon tart my favourite dessert of all time a lemon drizzle cake lemon muffins lemon zest cookies in the end i settled on a lemon glaze cupcake glazed lemon cakes kudos to martha stewart ingredients for the cakes 1 2 cup unsalted butter at room temperature 1 1 2 cups all purpose flour 2 teaspoons baking powder 1 2 teaspoon salt 1 2 cup low fat buttermilk or plain low fat yogurt 1 teaspoon vanilla extract zest of 1 lemon finely grated plus juice plus 1 cup granulated sugar 2 large eggs for the glaze 2 tablespoons more lemon juice for the glaze 1 1 2 cups confectioners sugar method preheat oven to 175oc butter and flour a muffin tin or line them with cases in a medium bowl whisk the flour with the baking powder and salt in a small bowl whisk together the buttermilk vanilla and lemon zest and juice of 1 lemon set aside with an electric mixer cream butter and granulated sugar until light add eggs one at a time beating well after each addition with mixer on low speed add flour mixture in three batches alternating with two additions of buttermilk mixture divide evenly among muffin cups bake until a toothpick inserted in center of a cake comes out clean 20 25 minutes cool 10 minutes in tin then cool completely on a rack set rack over wax or parchment paper in a small bowl stir confectioners sugar with remaining lemon juice until smooth pour over cakes spreading to edges with a small knife let set 30 minutes i made them and took them to a morning tea and they were well received these are good they re crumbly and they ooze of lemon deliciousness comments 1 yellow split pea pudding 馬豆糕 april 19 2009 filed under chinese dessert smop 8 47 am something inspired me while i was in hk to venture into making chinese desserts perhaps it was knowing that i wouldn t have an oven for a good chunk of the year in the new place or that it was simply because the recipes seemed simple homely and tasty one of the things that used to make me less inclined to make tasty asian things was partly because of the effort needed to actually get the things that were specified in the recipe as it would take a couple of visits to different asian grocers to find the thing i want and even if they did the quality would be questionnable i once saw packets of red beans with mould on them and they were still on the shelves anyway with this new found inspiration and a trusty asian grocer i gave another hand at making a popular hong kong dessert i came across this wandering the streets in hk and in their display cabinet there were a variety of slices for what equated to a 0 60 for 1 they looked too good not to try and afterwards i was hooked on all things with that agar agar firm gelatinous texture this was the easiest to make out of of all the ones i want to try and i love it it isn t too sweet i get a lot from not very much and it lasts quite well in the fridge for over a week yellow split pea pudding 馬豆糕 ingredients 1 2 cup yellow split peas 1 cup cornflour 3 4 1 cup caster sugar personal preference 2 3 cup coconut milk 1 2 cup evaporated milk 4 cups water method rinse the yellow split peas until the water runs clear place them in a pot of cold water and bring to the boil make sure you watch it at this stage as it can boil over really quickly lower the heat so that its inbetween simmering and boiling and wont boil over cook for 15 20 minutes pop on the lid remove from heat and let it stand for 10 minutes drain and set aside mix the cornstarch with 1 cup of water it feels like it ll never dissolve at the start but keep going and it ll dissolve set aside put the remaining 3 cups of the water into a saucepan and add the sugar bring to the boil add the coconut milk and evaporated milk bring to the boil again add the cornflour mixture and stir vigourously the mixture will thicken up considerably at this stage so it s important to keep stirring do so for about 2 minutes remove pot from heat and add the drained yellow split peas stir for another minute pour the mixture into a dish or moulds and place into the fridge for 4 5 hours until set makes a 9 inch quiche dish but fit it into w...
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