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Tuesday, August 31, 2010

Mongolian Beef Recipe

I love Mongolian lamb that you get at good chinese restaurants and if you prefer lamb then you can substitute that for beef.
I have used beef in this recipe as some people don't like the mild taste of lamb. Either way, you will find that this is a really easy recipe and very tasty.


2 teaspoons peanut oil
2 - 3 cloves of fresh minced garlic (can used bottled)
1/2 teaspoon finely chopped ginger (can used bottled)
1/3 cup soy sauce (can use salt reduced or light)
1/2 cup water
3/4 cup brown sugar ( I use dark)

To make sauce, place the oil in a med size saucepan and set over mod heat. Lower heat slightly if needed as you don't want oil too hot. Add the garlic and ginger to pan and then quickly add sauce and water to pan so as the garlic doesn't burn. Dissolve the sugar in the sauce then increase heat until sauce boils. Gently boil until sauce thickens which should be approx 2 - 3 minutes. Remove from stove.

500g rump steak
1/4 cup peanut oil
1/4 cup cornflour
1 large green onion (either shallots or spring onions)

Using a very sharp knife, slice the rump steak against the grain in about 1/4 inch (6mm) thick slices. It is easier if you tilt your knife on a 45 degree angle.
Dip the meat into the cornflour and rest for a few minutes before cooking.
Heat the oil in a large frypan or wok until it just begins to smoke. Add the meat to the oil and cook for about 2 minutes or until it just begins to brown at the edges. Make sure you stir the meat around so it cooks evenly. After another couple of minutes remove meat and set on paper towels to drain off excess oil.
Place pan back over heat and return the meat to the pan. Add the sauce and gently simmer for 1 minute.Add the onion to pan and continue cooking for 1 - 2 minutes until satisfied it is well combined.
Serve with jasmine rice and some stir fry vegetables.

Sunday, August 22, 2010

Ginger Kisses Recipe

Have you ever bought ginger kisses from the supermarket and wanted to make them for yourself. The recipe is just so simple and easy to make and you get a lot more for your money out of making them yourself as well as being so much nicer than the shop bought ones.
I have made the cream filling plain, with coffee and with some preserved ginger in it and I have to say that they are all equally as yummy. The ones from the shops have the plain filling so try experiementing to see which one you prefer.

125g flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
115g butter ( better than margarine in cooking) softened at room temperature
85g caster sugar
1 egg - at room temperature
2 teaspoons golden syrup (can use honey)
1/2 teaspoon bi-carb soda
1 tablespoon hot water

30g butter
120g pure icing sugar
1/2 teaspoon vanilla essence
2 tablespoons boiling water

Preheat oven to 180C or 170C for fan forced oven.
Cream butter and sugar together until light and fluffy. Beat in egg until combined then add the golden syrup( or honey).
Sift flour, baking powder and spices together and fold into mixture until just combined.
Dissolve bi-carb soda in the hot water and add to mixture and stir through.
Line two oven trays with baking paper and put small teaspoonful of the mixture on them.
Bake for approx 10 minutes or until cooked. Remove from oven and cool on cake racks.

To make filling, beat softened butter and icing sugar together with an electric beater. Add the vanilla essence and continue beating until fluffy. Add boiling water, a little amount at a time and continue beating during this process. When light and creamy put aside and when kisses are cooled down sandwich two together with small amount of filling.
You can add a little amount of hot percolate coffee instead of water or add some instant coffee (about 1 teaspoon) to the boiling water. Instead you may like to add a little amount of preserved ginger ( about 1 tablespoon) which has been finely chopped to the mixture with the water. This is a lovely alternative.

Wednesday, August 4, 2010

Pumpkin, Chicken and Spinach Risotto Recipe

Risotto is one of those recipes that I don't make very often but whenever I do, I wonder why I don't make them more. If you don't eat meat then you could always leave the chicken out and add some pine nuts or cashews to give it a little extra taste.
This is very simple to make and only takes around 30 - 35 minutes to cook.


1 litre of good chicken stock (ideally, make your own)
500g chicken thigh fillets
1 brown onion - peeled and finely chopped
1 tablespoon olive oil
2 cloves fresh garlic - crushed
1 1/2 cups arborio rice
1 kg butternut pumpkin (butternut squash) peeled and diced into bite size cubes
150g baby spinach
3 - 4 tablespoons fresh parmesan cheese - finely grated


Dice chicken into bite size cubes.
Heat oil in a large saucepan or frypan and add the chicken. Cook until the chicken is nice and golden brown then remove it from the pan.
Add onion to the pan and cook for approx 5 minutes or until softened.
Add garlic, pumpkin and rice and cook for about 1 minute.
Pour the chicken stock in, bring to boil, then stir through. Place lid on pan and simmer for about 20 minutes or until the rice is just cooked. Stir occasionally.
Remove from heat and stir in the spinach, parmesan cheese and chicken.
Cover again with lid and let stand for another 5 minutes to make sure the chicken is heated through.
Serve with a small side dish of extra shaved parmesan cheese and some fresh crusty bread and butter.