ZOE - Recipes Room Pg6

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PussefooteMember

Location: WA

Registered: 7/4/2008

Posts: 4161

11/11/2008 05:46

5 MINUTE CHOCOLATE 'MUG' CAKE

Really yummy with icecream ... great idea for unexpected guests if the bickie

barrel is empty .. ENJOY!

A soup mug is the perfect size.

4 tablespoons SR flour

4 tablespoons sugar 2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract

1 large coffee mug

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world. Because

now we are all only 5 minutes away from chocolate cake at any time of

the day or night!

More info on the net - google 'Chocolate Mug Cake'

__________________

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eurotripchick

Member

Location: VIC


Posts: 3263

11/21/2008 21:05

Falafel ballsINGREDIENTS400g can chickpeas, drained4 spring onions, finely chopped2 crushed garlic cloves or 2 tsp crushed garlic1/3 cup chopped parsley2 tbsp chopped mint1/2 tsp dried chilli or cayenne pepper (this doesn't add too much spice soyou're safe if you don't like spicy)1 tsp salt2 tsp ground cumin2 tsp ground coriander 1 tsp bicarbonate of soda2 tbsp plain flour Bit of olive oilTo makePut all ingredients in a food processor and pulse until all combined - don'tovermix or it will be too wet. I tend to mix it in the processor and then mixit with a sppon to make sure it is all combined as it can get a bit stuck inthe processor. Put in the fridge for about an hour.

Roll into balls about 1tbsp in size - you should get about 12 balls. Putthem on an oven tray (silicone or use baking paper - they stick to foil) andbrush with a little oil. Bake for 15 mins on 180 and turn halfway through.

I have never deep fried them but that is how they are normally cooked so

i don't see why you couodn't if you want them crispier.

Serve with tzatziki, hommus, pita, tomato, red onion and cucumber. __________________

Pain is temporary; quitting is forever.

Quote

lyndylouPrincess Cop

Location: QLD


Posts: 7043

11/24/2008 23:27

Found this Salad, which appealed to my tastes:-

Asian-style Chicken Salad (serves 4)

4 cups water

1 brown onion, halves

2 single chicken breast fillets1 carrot, peeled, cut into matchsticks (be good with my julienne peeeler)

150g snow peas, trimmed, thinly sliced

1/2 wombok (chinese cabbage) finely shredded

1 red capsicum, deseeded, thinly sliced

3 green shallots, ends trimmed, thinkly sliced diagonally

1/2 cup fresh coriander leaves

2 tbs fresh lime juice

1 tbs fish sauce

2 tsp brown sugar

1 fresh red chilli, deseeded, chopped

Place water, ionion and chicken in a saucepan over medium heat. Bring to the boil.

Reduce heat to low and cook, covered for 10 mins or until cooked. Drain chicken and

discard onion.

Place carrot and snow peas in a bowl. Cover with boiling water. Set aside for 1 minute

or until bright green and tender crips. Refresh under cold running water.

Shred chicken. Place chicken, carrot, snowpeas, capsicum, wombok, shallot and

coriander in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Mix and

then pour over salad and combine.

__________________

Always keep your words soft and sweet, just in case you have to eat them

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Location: QLD


Posts: 7043

12/11/2008 06:12

Wombok Salad By Eurotripchick

1/2 Chinese Cabbage (Wombok) chopped thinly1 bunch spring onions cut thinly

slivered almonds

1 packet Changs brand fried noodles - original or onion flavour

Dressing:

1/4 cup white vinegar

1/4 cup castor sugar

1-2 tbsp soy sauce

1/4 cup olive oil

Put all dressing ingredients together in a small frypan over a low heat and mix until

sugar is dissolved.

Put all salad ingredients in a bowl except the fried noodles and pour over dressing. Addnoodles just before serving as they go soggy. I find that one packet of noodles can last

2-3 salads. The salad is great because you get different levels of crunchiness.

I serve with chicken that has marinated in sweet chilli and soy sauce for a few hours

cooked on the BBQ

__________________


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Location: QLD


Posts: 7043

12/11/2008 06:13

Shredded Vegetable and Fruit Salad by Jewelbox

2 Carrots grated

2 stalks Celery sliced thin

2 Apples grated6 Radishes grated or thinly sliced

1 cup raisins

1/2 dates chopped

1/2 cup dried apricots chopped

1/2 cup sliced almonds

1 cup plain or vanilla yoghurt

A pinch of salt

1/2 cup lemon juice

1/4 cup honey

1 tablespoon oil

Combine all vegetable and fruit in a large bowlIn another bowl combine all the other ingredients, mix well

Pour dressing over salad and toss to combine

Chill before serving.

To serve line a salad bowl with lettuce leaves and spoon mix onto lettuce or if you want

to put on individual plates, spoon onto lettuce leaf and place on plates.

__________________


Quote


Location: QLD


Posts: 7043

12/11/2008 06:14

Spinach, pine nut, fetta and pumpkin salad by Eurotripchick Baby Spinach

PumpkinCrumbled FettaPinenutsBalsamic glaze (you can buy in a bottle or make your own if you knowhow) Cut up pumpkin into flat squares and roast in oven until soft. Place baby spinach in a bowl. Throw fetta and pumpkin on top. Roast pinenuts in a frying pan for 1-2 minutes. Be careful not to let it burn.Sprinkle over top. Drizzle balsamic glaze over the top and you’ll have a yummy salad. __________________


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sofiaMiss Zoe Staff Member

Location:


Posts: 8570

2/18/2009 19:29

CHEESE AND YOGURT CAKE WITH LEMON ZEST

Ingredients

1/2 pound (250 g) unsalted white cheese (I used part skim milk cheese. If you

are in Azerbaijan, use kesmik/tvoroq)

1/2 cup (4 oz/113 g) butter, melted

5 eggs, at room temperature

a pinch of vanilla powder

3/4 cup all-purpose flour

1 1/4 cup granulated sugar

1 cup plain yogurt

copink dressly grated zest of one lemon

confectioners’ sugar, for dusting

1. Preheat the oven to 350˚F (180˚C).

2. In a large mixing bowl, copink dressly crumble (break up into small pieces) cheese

using your hands. Add butter, eggs, vanilla powder and flour. Using a mixer, beat at

medium speed until well blended. It should take you only a minute or less.

3. In a separate bowl, combine sugar and yogurt and beat with a mixer until well

blended. Add lemon zest and mix.

4. Gradually add the yogurt mixture (step 3) to the cheese mixture (step 2) and mix. The

batter will be quite thin, and this is how it should be.

5. Lightly coat a 8 1/2 (21 cm) x 4 1/2-inch (11 cm) loaf pan with cooking spray. Pour the

batter onto the prepared pan and place the pan on the middle rack of the oven. Bake for

about 50 minutes, or until the cake is lightly golden on top and spongy when lightly

pressed, and a skewer inserted in the center comes out clean. You will notice the cake

will only rise a little - this is normal. Remove the cake from the oven. Allow to cool in the

pan, then carefully turn out onto a wire rack. Cool completely before serving. Dust the

top of the cake with confectioners’ sugar and sprinkle with lemon zest, if desired. Enjoyyour cake with a cup of hot tea!

__________________

“Life shrinks or expands in proportion to one's courage.'

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PussefooteMember

Location: WA


Posts: 4161

5/2/2009 05:29

TRIPLE GINGER COOKIES

Little cookies spiked with lemon and three kinds of ginger. Cracked and sugar-crusted

on the outside, dense and moist within, these chewy, tender ginger gems invigorate the

senses with every bite. Helped, no doubt, by the lively combination of freshly grated

ginger, powdered ginger, AND minced crystallized ginger. Texturally they are far from

being ginger snaps, but calling them ginger puffs wouldn't accurately describe them

either. They pair nicely with cold, blustery afternoons.

These types of cookies are good for parties, the perfect grab-and-go sweet, because

they deliver a single bite of spicy deliciousness without being too much, too sugary, too

big, too fussy. And the smell that emanates from the oven while they are baking is

enough to make you swoon.

Feel free to use all-purpose flour if that is what you have on hand, but best results areusing spelt flour or whole wheat pastry flour.

1/2+ cup large-grain sugar

2 cups spelt flour OR whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon star anise, very finely ground

4 1/2 teaspoons ground ginger

1/2 teaspoon fine grain sea salt

1 stick (1/2 cup) unsalted butter, room temperature

1/4 cup unsulphured molasses

2/3 cup fine grain natural cane sugar, sifted

1 1/2 tablespoons fresh ginger, peeled and grated

1 large egg, well beaten

1 cup crystallized ginger, VERY finely minced(as if you were trying to turn it into a paste, some ginger

is moister than than others, so you'll have varying results.)

2 lemons, zest only

Preheat the oven to 350F degree - racks in the top and bottom 1/3 of the oven. Line a

couple of baking sheets with unbleached parchment paper or baking paper. Place the

large-grain sugar in a small bowl and set aside.

In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and

salt.

Heat the butter in a pan until it is just barely melted. Stir in the molasses, natural cane

sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot

to touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, add thecrystallized ginger (make sure it isn't too clumpy), and lemon zest. Stir until just

combined.

For tiny cookies, barely bite-sized, scoop out the dough in exact, level tablespoons.

Then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into

a ball shape. From there, grab a small handful of the big sugar you set aside earlier and

roll each ball between your palms to heavily coat the outside of each dough ball. Place

dough balls a few inches apart on prepared baking sheets. Bake for 7-10 minutes or

until cookies puff up, darken a bit, get fragrant and crack.

Makes about 4 dozen or so.

__________________

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PussefooteMember

Location: WA


Posts: 4161

5/2/2009 05:34

GINGER CHICKEN

Stir-fried chicken with ginger and scallions is a traditional Chinese dish. As simple as

the ingredients sound, this is not an easy dish to cook well. This dish needs good wok

skills.

It's good for something quick and simple with steamed rice (a 30-minute meal). Always

marinate the chicken meat with potato flour or corn starch. (This is one of the many

secrets of Chinese cooking, this process will make the meat extra tender and smooth -potato flour is preferred by Chinese chefs as a tenderizing agent due to the gelatinous

texture. A wee bit of baking soda will do even more wonders to tenderize the meat.

Recipe

Ingredients:

1 chicken breast (deboned, skinned and cut lengthwise into 2-inch chicken strips)

4 stalks of scallions (cut into 2-inch sections)

2 inches fresh ginger root (sliced into pieces)

3 tablespoons cooking oil (one tablespoon for marinating chicken)

1/2 tablespoon of potato flour or corn flour

1/8 teaspoon sesame oil

1/4 teaspoon of sugar

2 tablespoons oyster sauce

1/2 tablespoon Shaoxing cooking wine

1 dash of white pepper powder

Salt to taste

Method:

Marinate the chicken strips with potato flour or corn flour and add one tablespoon of oil

to seal in the juice of the chicken.

Set aside for 15-20 minutes.

Heat up your wok and pour the remaining cooking oil into the wok. When the wok gets

very hot and begins to smoke, add in the ginger and stir for a few seconds, then add the

scallions and stir until thoroughly hot.

Add in the chicken strips and continue to stir well.

Just when the chicken strips start to cook, add in the oyster sauce, sesame oil, cooking

wine, white pepper, sugar, and toss the wok a few times. Remove from heat and serve

hot with steamed white rice.

__________________

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TrexxannMember

Location: VIC


Posts: 1375/15/2009 11:10

BEER BATTERED FISH

6 fish fillets

oil for shallow frying

BATTER

1 cup flour

pinch salt

1 cup water or beer

2 tblspns melted butter, margarine, or oil

1 clove garlic, crushed

1 tsp grated fresh ginger root, or 1/2 tsp ground ginger

2 egg whites

Sift the flour and salt into a bowl. Make a hole in the centre of the flour until you have a

smooth batter. Pat fish fillets dry with absorbent paper and dip into the batter. Fry in hot

oil until golden brown and fish is tender - about 5 minutes. Drain well on absorbent

paper.

I always use fresh ginger. It's one of those recipes where I find you really need to get

the measurements right.

Enjoy!

__________________

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MiniSMember

Location:


Posts: 14456/14/2009 16:19

IN-YOUR-DREAMS MERINGUE CAKE

6 large egg whites

Large pinch of cream of tartar

1 heaped cup castor sugar

[3 tablespoons flaked almonds - optional]

Preheat oven to 220C. Butter a 21cm spring form tin well.

Beat egg whites and cream of tartar until foamy. Add sugar, a spoonful at a time,

beating well after each spoonful (10-15 mins). Spread meringue in buttered tin and

sprinkle almonds on top. Place in oven & shut door quickly (but don’t bang shut). Turn

oven off & go to work or to bed. Leave 10-12 hours. When you remove cake it will be

cooked, cooled & ready to serve with whipped cream & fruit.

Quote

DebMember

Location: VIC


Posts: 256

6/21/2009 09:53

Just dropping in to say that I made Jewel's One Cup Quiche a couple of nights ago - I

used smoked chicken instead of bacon but changed nothing else. It was awesome!

Thank you, Jewel. I'll be making that again and again, for sure. Easy peasy, served

with a salad and it was enough for four people comfortably.

Next attempt will be MiniS's meringue cake.

__________________

The water is your friend. You don't have to fight with water, just share the

same spirit as the water, and it will help you move.

Quote

jewelboxMember

Location: VIC


Posts: 5005

7/2/2009 17:15

Glad you liked it Deb.

__________________

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MiniSMember

Location:


Posts: 1445

7/12/2009 15:41

SPICED KIDNEY CASSEROLE

12 lambs' kidneys

900g (2 lb) potatoes

1 large onion

10 black peppercorns

6 juniper berries

6 allspice berries

pinch sea salt

1 clove garlic

850 ml (3 3/4) cups stock

2/3 cup (150 ml) yogurt

I added: Mushrooms (I used one large field mushroom sliced)

Bacon (one large rasher, cubed and fried)

1. Heat the oven to 150°C (or whatever temperature will cook very slowly).

2. Cut the kidneys in half lengthwise and snip out the cores.

3. Scrub and dice the potatoes.

4. Quarter and thinly slice the onion.

5. Crush the peppercorns, spices, salt and garlic together using a pestle and mortar.

Mix them with the stock.

6. Layer the kidneys, onions and potatoes (mushrooms and bacon if using them) in a

flameproof casserole or dutch oven and pour in the spiced stock.

7. Put the pan on top of the stove on a moderate heat and bring the contents to the boil.

(I skipped this and put it straight in the oven, so it took a bit longer)

8. Cover the pan and put it into the oven for 1 hour 30 minutes to 2 hours.

9. Stir in the yogurt just before serving.

Quote

eurotripchickMember

Location: VIC


Posts: 32637/12/2009 16:05

Brown Rice Salad

2-3 onions, halved and sliced

150g dried currants

red wine vinegar

mint and flat leaf parsley (generous amounts of both)

150g pinenuts

juice from 2 lemons

1 cup brown rice

Start by cooking rice as brown rice takes longer than normal rice. Then slowly

caramelise onions - cook them in some oil over a low heat for about 30 minutes.

Put raisins in a pot and cover about halfway with the vinegar and bring to boil for a

couple minutes - strain and reserve extra vinegar. Add currants and vinegar to onions

when the onions are cooked.

Mix the mint, parsley and lemon juice with the rice. Toast the pinenuts.

You can then either mix in half the onion/currant and pinenuts and put the rest on top or

mix it all in - depends on how you want to present it.

This is best served the day after being made to let the flavour develop.

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Pain is temporary; quitting is forever.Quote

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