1. Prepare pizza dough according to package instructions. With floured hands, press dough onto a greased 14 inch pizza pan. Bake at 425 degrees for 7 to 9 minutes or until lightly browned. Combine oil and 1 teaspoon of garlic powder; brush over crust edges.
2. Spread spaghetti sauce over crust to within 1 inch of edges. Top with pepperoni, bacon, mushrooms, and cheese.
3. Bake at 425 degrees for 10-15 minutes or until cheese is melted and crust is golden brown.
2 Vietnamese baguettes
2 tbsp pork liver pate
1 large Lebanese cucumber, cut lengthwise into 4, remove seeds
1/2 cup coriander sprigs
2 spring onions, green part only
Maggi Seasoning sauce
For the mayonnaise –
1 tsp lemon juice
1 cup vegetable oil
For the pickled carrot –
1/3 cup white vinegar
1/3 cup white sugar
1 large carrot, peeled and coarsely shredded
For the lemon grass pork
125 g minced pork
3 tsp grated palm sugar
3 tsp fish sauce
2 tsp soy sauce
1/2 lemongrass stalk, green part reserved, white part finely chopped
1/4 tsp crushed garlic
2 tsps vegetable oil
1. For the mayonnaise, place egg and lemon juice in a small bowl. Gradually whisk in oil until thick and emulsified. Add 1 tbsp water and whisk to combine. Season with salt. Refrigerate.
2. For the pickled carrot, place vinegar and sugar in a saucepan over medium heat. Stir to dissolve sugar. Remove from heat. Place carrot in a bowl, pour vinegar mixture. Add tsp salt and stir to combine. Let it stand for an hour or until cool. Drain carrots; refrigerate.
3. For the lemongrass pork, knead mince in a bowl with 1/2 salt until smooth. Working in 2 batches, gather a ball of mince and throw it back into the bowl. Repeat for 2 minutes to tenderise. Add sugar, fish sauce, soy sauce, lemongrass, and garlic. Mix well to combine. Halve reserved lemongrass and shape pork mixture around each piece to make 2 x 10 cm pork kebabs. Heat a chargrill pan to medium. Rub oil over pork. Cook for 4 minutes on each side or until golden brown. Remove from heat and set aside to cool.
4. Split baguettes open and spread with mayonnaise and pate. Cut pork kebabs in half lengthwise; divide between the 2 baguettes. Add picked carrot, cucumber, coriander and spring onion. Season with Maggi Seasoning and salt and pepper to taste.
Let’s do an Italian dish for a pre-weekend special.
4 lbs mussles, scrubbed and debearded
1 orange, grated zest and juice
1 lemon, grated zest and juice
1 jalapeno, sliced thinly
1 cup, toasted bread crumbs
2 ounce bacon, coarsely chopped
1 bunch lemon thyme leaves
2 scallions, sliced thinly
2 tbsps extra virgin olive oil
splash of white wine
1. Place a piastra on a grill and preheat for 15 minutes.
2. Put the mussels in a large metal bowl. Drizzle with olive oil and season with salt and pepper.
3. Put the bread crumbs, bacon, lemon thyme leaves, orange and lemon zest and juice, jalapeno and scallions in a food processor. Zap until well mixed. Add the mixture to mussels and toss to combine.
4. Pour the olive oil onto the piastra. Dump the mussels mixture onto the piastra. Add a splash of white wine and cover.
5. Gently stir the mussels around; continue cooking for about 3 minutes.
6. Transfer the mussels to a platter as they open (discard any that do not open). Scrape up any bread crumb mixture remaining on the piastra; scatter it over the mussels. Squeeze a little extra lemon juice on top and serve immediately.
1. Salt the whole chicken generously. Refrigerate for 2 days.
2. Squeeze of the juice from the lemon over the whole chicken.
3. Douse it liberally with paprika, turmeric, ground coriander and sumac.
4. Roast at 375 degrees for an hour.
5. Fry your potatoes. Take out the excess oil add the butter. Stir in carrots, peas, and corn.
0.5 kg Grouper, cleaned
1/4 cup Knorr Liquid Seasoning
freshly ground pepper
3 tbsp sesame oil
1 pc onion, slicled thinly
1 stalk leeks, sliced thinly
1 cup water
1/4 cup Lee Kum Kee light soy sauce
2 tbsp sugar
2 tbsp sesame oil
1. Season fish with Knorr Liguid Seasoning and pepper. Drizzle with sesame oil. Put in a steamer topped with onion leeks. Steam fish until cooked through.
2. In a pot, combine water, Lee Kum Kee light soy sauce, sugar and sesame oil. Bring to boil.
3. Serve steamed Grouper on a platter. Pour the sauce over before serving.
I’ve posted a recipe on chicken teriyaki before but what I made today is a recipe from a grandma I met when I visited Japan.
12 chicken thighs
4 tbsps sake or white wine
4 tbsps sugar
8 tbsps mirin
8 tbsps soy sauce
a pinch of grated ginger
1 tsp grated garlic
1. Put all the ingredients in a large bowl with lock. Marinade for at least 30 minutes. For best results, marinade for 24 hours.
2. Spread foil over pan. Spray with canola oil.
3. Put the marinated chicken on the foil; pour over the remaining marinade.
4. Bake at 400 degrees for 25-30 minutes. When the chicken turns a bit crispy, it is done.
5. Put the chicken on a platter. Pour the leftover liquids into a measuring cup, skimming the oil. Pour the sauce over the chicken.
I love this design that sometimes I wouldn’t let my kids eat them :). They taste as good as they look 🙂
1/2 cup of fresh blueberries
1 2/3 cup of all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 large egg
1/4 cup blueberry yogurt
3/4 cup almond milk
1 tsp white vanilla extract
1. Preheat oven to 350 F. Place cupcake liners in a muffin pan; set aside.
2. Place blueberries in a blender. Pulse until the blueberries are chopped into small bits.
3. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
4. In a large bowl, put the melted butter. Add the sugar and mix. Add the egg, yogurt, milk, and vanilla extract. Mix until well combined.
5. Pour the dry ingredients into the wet ingredients and mix slowly until there are no lumps. Fold in the blueberries.
6. Divide the batter among 12 cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
7. Pipe frost in a circular motion starting from the outside of the cupcakes towards the inside. Make sure you cover most of the cupcake top all the way out to the liner, building some height in the center to make it look like a dress.
8. Insert Sophia into the frosting.
5 garlic cloves, choped
1 medium sized onion, chopped
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup olive oil
4 cups white wine
1 lb chicken, sliced in bite sizes, any part will do
1 can chorizo
4 cups short grain rice
150 g tomato paste
2 – 4 cups chicken broth
1/2 cup green peas
1/2 cup raisins
2 pcs hardboiled eggs, sliced
salt and pepper
onion leaves, cut into small pieces for garnishing
1. Pre-heat the oven to 350 F
2. In a medium sized pot, saute half the garlic and onions in 1/4 cup olive oil. Add the chicken pieces. Add 2 cups of white wine. Season with salt, pepper, Spanish paprika, and saffron. Set aside.
3. In a not so deep pan (paellera), saute the chorizo using the oil from the chorizo can. Move the chorizo to 1 side of the paellera to saute the remaining garlic and onions in the remaining 1/4 cup of olive oil. Add the green peas and bell peppers.
4. Wash the rice. Add the rice in method 3, mixing thoroughly.
5. Add the chicken broth and the remaining wine little by little as necessary. Add the tomato paste. Mix well. Season with salt, pepper, Spanish paprika, and saffron.
6. When the rice is almost cooked, turn off the flame. Arrange the chicken pieces on top of the rice.
7. Cover the paellera with foil and bake int he oven for 40 minutes to an hour.
8. Garnish with hardboiled eggs and onion leaves.
1 lb. potato marble; sliced or whole
7 ounces of Kraft cheese, grated
4 ounces of cream cheese
2 tbps Anchor butter
2 tsps dry dill
1/2 tsp kosher salt
1/2 tsp onion powder
1/4 tsp garlic powder
1 red pepper, sliced
rosemary, for garnishing
1. Heat the oven to 350 F. Spray a 9×9 inch baking dish with non-stick cooking spray.
2. In a medium pot, put the potatoes. Add enough water to cover the potatoes. Over medium-high heat bring to boil; cook for 5 minutes. Drain, then rinse with cool water. Set aside.
3. In a large bowl, combine 3/4 of the grated cheese, cream cheese, butter, dill, salt, onion powder, garlic powder and red pepper. Mix until everything is well combined. Add the potatoes and fold to coat.
4. Pour the potato mixture into the prepared pan. Spread evenly into the container. Top with the remaining cheese.
5. Bake for 25-30 minutes or until the cheese sauce is bubbling and the potatoes are fork tender. Add the rosemary for garnishing.
2 lbs chicken thighs or any chicken pieces of your choice
3 tbsp soy sauce
3 tbsp lemon juice
2 tbsp olive oil
2 cloves garlic, chopped
1 onion, chopped
1 ½ cup chicken broth
2 pieces chorizo, sliced into ¼ inch pieces
1 carrot, peeled and cubed
1 large potato, cubed
2 medium red bell peppers, cubed
1 cup sliced fresh mushrooms
1 can Vienna sausage, drained and sliced into ¼ inch pieces
½ cup light sour cream
Salt and pepper to taste
1. Marinate chicken in soy sauce and lemon juice. Let stand for 15 minutes. Drain and set aside.
2. Heat oil in heavy pan over medium high heat. Add the garlic and onion. Saute until onion is soft. Add the chicken pieces and sauté for 5 minutes or until meat is no longer pink.
3. Add broth and bring to a boil. Lower heat and let simmer for 20 minutes or until meat is tender. Constantly stir the mixture to avoid meat sticking at the bottom of the pan.
4. Add the chorizo, carrot, potatoes, bell peppers and mushrooms. Stir well, cover and let simmer for 15 minutes or until potatoes are fork tender.
5. Stir in Vienna sausage and sour cream. Correct seasonings if needed.