Recipes

Celeriac Soup and Chocolate Doughnuts

Celeriac  a.k.a. Celery Root! I readily admit it’s not the prettiest vegetable around, but it has a particularly appealing taste,It can be cut into small cubes and fried like chips in vegetables oil or roasted, boiled  and puréed with a little cream finished with cherry tomato confit

Remember when eating it raw to keep it in salted water the second you slice it to keep the pieces pearly white they discolour very easily, Celery root is a fantastic substitute for potatoes it goes well with roast beef or game, I find its flavor more subtle and its texture lighter , tasting halfway between a vegetable and a starch. This soup is good enough for a starter for a dinner party and is easy to prepare.

Celeriac Soup

Ingredients
1 small celeriac peeled and chopped
1 small russet potaoes peeled and diced
1 small carrot, diced
1 cloves  garlic, peeled and chopped
1 small onion, peeled and chopped
3 cups chicken stock
2 tablespoon olive oil
1/2 tsp fennel seeds, ground
Salt and freshly ground white pepper
Method
1 Peel and then dice the celeriac, potatoes and carrot
2 In a heavy saucepan, over a medium-low heat add all but two tablespoons of the oil Add the celeriac, potato, carrot garlic, and onion, fennel seeds and a pinch of salt and pepper. cook over a low heat until the onion is translucent and melting into the oil, about ten minutes
3 Add the drained celeriac, potatoes and carrot
4 Add the stock, bring to a boil, then simmer over low heat for about 15 minutes until the celeriac is completely tender.
5 Transfer to a blender and puree until smooth return to medium heat, and season to taste
6 Serve with the remaining olive oil drizzled, celeriac and tomato confit on top and a good grinding of white pepper.
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Smoked & Fresh Salmon Fillet, Feta Cheese and Herbs Tart

Salmon tart is one of my favorite dishes to make for Lunch or Dinner, I love tart because its basically easy to prepare, satisfying to eat, and i always have ingredients on hand to make one. What’s great about tart is that once you know how to make a pastry base and savoury custard, you can play with different fillings, experiment.
This tart would be perfect for breakfast, brunches, lunches, and any sort of gathering.  You can prepare them ahead of time and most people seem to enjoy them! Serve with a mixed green salad tossed with olive oil and balsamic


Here is my favorite basic pie crust
1 1/2 cups  flours
1 tsp salt
¼ tsp black pepper
½ tsb fresh herb  chopped
200gm cold butter, cut into cubes
1/3 cup ice water

Preheat the oven to 400 F /200 C Sift the flour, salt, pepper and herb into a food processor, add the cold butter and process until the mixture resembles fine bread crumbs, Add a little ice water just enough to bring the dough together.
Turn out onto a floured counter and divide into a square that is about one inch thick Do not knead it or overwork it. Wrap it in cling wrap and chill it for 2 hours.
Roll the dough to fit the tart mold carefully fit each piece of dough in its shell and press side gently, roll the rolling pin over the pan to neaten the edges an trim the excess dough chilled for another one hour before baking
Filling
1 tbs olive oil
1 tbs capers
1tbs black olive diced
10nos cherry tomato
150gram smoked salmon,chopped
100gram fresh salmon
2 tbs feta cheese, crumbled
1/2 tsp black pepper
1 tbs tsp dill chopped
Custard
2 eggs
1 milk
½ cup cream



Meanwhile  whisk the eggs, cream, milk, dill and black pepper  into a bowl mix well
Place the tart mold on a baking sheet. Spread the cherry tomato, black olive, caper and smoked salmon and fresh salmon over the tart crust. spread the feta cheese evenly throughout. Pour the custard on top.
Bake for 10 minutes, then reduce to 350F and cook for an additional 20 minutes or until top is golden brown and set, let the tart stand for 10 minutes before serving

Malaysian Favourite Snack, Onde Lollipops and Otak Otak

Onde onde “glutinous rice balls” is one of the traditional malaysian favourite tea time snack, I’m not very sure what its origins were , the cute little onde-onde are infused with pandan juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut. I love eating these chewy little green balls it literally bursts in your mouth when you take a bite. Onde lollipops , So have fun making them.

Ingredients
1 1/3 cup glutinous rice flour
3/4 cup water
1 tablespoon cooking oil
5 tablespoons pandan leaves juice

Filling
1 /2 cup gula melaka (palm sugar) cut into small pieces
Coating
1 cup fresh grated coconut
a pinch of salt

Method
Pour the hot water into the glutinous rice and mix and knead into a soft dough.
Add a pinch of salt into grated coconut and mix well.
Pull a little dough and smooth into a round ball, flatten it gently, and work into a mini ball using your finger tips.
Fill them with a little piece of gula melaka as much you like  and seal them up
So once the water is bubbling, drop your ball into the water gently. make sure it doesnt stick to the bottom.
Once it floats up, it is done, so use a drainer and take them out
Roll it around on the grated coconut and  insert a lollipop stick


Otak-otak, of Malay and Nyonya origins, is made by mixing fish paste (usually king mackerel fish) also commonly made with prawns, often resulting in more textured variety with a mixture of spices including chillies, garlic, shallots, turmeric, lemon grass and coconut milk. It’s wrapped in a banana leaves in a parcel grilled over an open charcoal fire and the Otak Otak is also sometimes steamed or bake and it can be eaten as a snack or with rice as part of a meal.

Ingredients
250gm boneless fish fillet (cut into cube)
10pcs tiger prawn (chopped)
2pcs kaffir leaves (finely sliced
)
1 large eggs
½ cup thick fresh coconut milk ( can substitute with canned coconut milk)

For the Curry
4 red chilies (finely chopped)
4 dry chilies ( soaked hot water)
3stalk lemongrass
(finely chopped)
1 tablespoons young ginger
(chopped)
1 cloves garlic
7 shallot
1 teaspoon tumeric powder
3cm galangal
4 candlenuts
1 tablespoons shrimp paste
½ teaspoon  ground white pepper
salt  to taste
sugar to taste (optional)
Method
Combine all curry mixture grind into a paste.
Mix in the fish, tiger prawns, kaffir lime, egg and coconut milk into the mixture until smooth.
Pour the curry mixer  into a 2 to 3 inch deep flat casserole and steamed it for 15 to 20 minutes or till it cooked

They were EXTREMELY fragile


Spring feel, Beetroot and edible flowers

Ingredients

1 medium size beetroots, thin sliced
10g feta cheese
5g chopped walnuts
10g fresh strawberries
a few edible flowers
1 tbsp olive oil
½ teaspoon lemon juice
salt to taste
whole peppercorn to taste
Method
Preheat the oven to 320°c, wrap unpeeled beetroot in foil and bake until tender about 40 minutes depending on the size of the beetroot. cool in the foil, then push the skin off.

Cut the beetroot into thin sliced and set aside.
Mix the strawberry and chopped walnut in a bowl, season then toss in the beetroot.

For the dressing, crush the peppercorns and 1/4 teaspoon of salt, and mix in the lemon juice whisk in the olive oil a little at a time and pour over salad, top with crumbled feta cheese and edible flowers.





Fruit Salad

Fresh fruit salad does not take more than 10 minutes to prepare, but is tasty, healthy or a vibrant side for a barbecue and easy to prepare.

You’ll Need

Watermelon
Blackberries
Navel orange
Grapes
Lime
Mint for garnish

1. To prepare hollow watermelon, wash,cut in half,and remove seeds and fibers.cut into wedges and cut flesh from rind
2. Peel and sliced the orange
3. Gently mix the watermelon, grape navel orange and blackberries.
4.Squeeze a lime on top, sprinkle with salt and fresh lime juice add a hint of mint.


It’s time to make the doughnuts!

Doughnuts

Ingredients

¾ cup lukewarm water
¼ ounce yeast
¼ cup sugar
4 cups all-purpose flour
2 large eggs, at room temperature
6 tablespoons  butter at room temperature
1 teaspoon vanilla extract
2 teaspoons salt

6 cups  oil (for deep-frying)
Icing sugar

1. Pour ½ cup lukewarm water into a small bowl. Sprinkle yeast on top and add 1 teaspoon sugar. Let stand 10 minutes or until yeast is foamy.

2. Spoon 4 cups flour into the large bowl of an electric mixer fitted with a dough hook. Make a well in center of flour. To the well add remaining sugar, eggs, butter, vanilla, remaining water, and salt. Mix the ingredients in the well until blended. Add yeast mixture. Mix until the ingredients come together to form a dough.

3. Knead with dough hook at medium speed, scraping down the dough occasionally, 5 minutes. If the dough is very sticky, add 2 tablespoons flour. Knead 5 more minutes or until very smooth. Put dough in a clean, oiled bowl and turn to coat it with oil. Cover with a damp cloth and let rise in a warm place 1 to 1½ hours or until doubled in volume.

4. Lightly coat a large tray with flour. Roll out half the dough on a floured surface until it is ½-inch thick, flouring dough occasionally. With a 2½- to 3-inch cutter or a glass of similar diameter, cut dough into rounds. Transfer rounds to tray, placing them ½-inch apart. Continue with remaining dough. Cover rounds with a damp cloth and let rise in a warm place about 30 minutes. Knead the scraps of dough, put them in an oiled bowl, cover with a damp cloth, and let rise for about 30 minutes.


5. Line a tray with paper towels. Pour oil into a deep fryer or deep, heavy saucepan. Do not fill pan more than halfway with oil. Heat oil to 350°F; if a deep-fat thermometer is not available, test by adding a small piece of dough to oil; oil is hot enough when it bubbles gently around dough. Add 4 or 5 doughnuts; do not crowd them. Fry doughnuts about 3 minutes on each side or until golden brown. If they brown too quickly, reduce heat so they have a chance to cook through. Drain on paper towels. Pat the tops gently with paper towels to absorb excess oil.

6. If you like, make more doughnuts with the scraps; they won’t be as light but will still be good.

7. Put soofganiyot on a serving dish and sift powdered sugar over them. Serve hot, warm, or at room temperature.