Chive-Corn Muffins

Culinary-Quest-Chive-Corn-Muffins

I’m glad I tried these cornbread muffins for Made for Cornbread is King (Part 2)! This is a quick and simply recipe, I had all on hand and I the garden I had enough chives for this.My DD was the first who tired this, we never had cornbread and she was really surprised how good the are. Great recipe!

Ingredients

    • 1 cup yellow cornmeal
    • 3/4 cup unsifted all-purpose flour
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon sugar
    • 1 teaspoon salt
    • 1 cup skim milk
    • 1 large egg
    • 1/4 cup chopped fresh chives
    • 1 tablespoon butter or 1 tablespoon margarine, melted

Source and recipe description: http://www.food.com/recipe/culinary-quest-chive-corn-muffins-517918 By JackieOhNo!

Empanadillas de Atun – Tuna Pies

Empanadas and empanadillas are very popular in South America. You will find there many versions with different filling.
Here my favorite recipe

You neeed

Dough

  • 3 cups  flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1/2 cup cold milk
  • 3 eggs

Filling

  • 7 oz. ( 200 grams) drained canned tuna (I prefere in brine9
  • 1/3 cup red bell pepper, finelly diced
  • 1 small onion, minced
  • juice of 1/2 small lime
  • 1/2 cup  home made cooked salsa or finely chopped tomatoes
  • salt, pepper and chili to taste
  • 6 leaves basil, optional (I love it with tuna!)

Procedure

Dough

  1. Combine  flour, baking soda and salt in a food processor.
  2. Add butter and process for 10-15 seconds, or until butter is cut into very small pieces, but still visible.
  3. Add milk and 2 eggs lightly beaten and process just until a ball of dough forms. Do not over-mix.
  4. Form a ball and wrap in plastic. Refrigerate while mixing tuna filling.

Filling

  1. Lightly blend by hand all ingredients in a small bowl. Set aside.

Assembling

  1. Pre-heat oven to 180°C/350°F .
  2. Roll out the dough on a floured surface to 3 mm  (1/8″) thick.
  3. Use a 12 cm (5″) round shape as a cutter and cut out circles.
  4. Spoon one heaped tablespoon of tuna filling on each of one half of dough circle. Distribute equally the filling over the dough circle.
  5. Brush borders of dough with little  water and overlap dough, forming a half circle.
  6. Press with a fork to seal edges. Place on baking sheet (oiled or with parchment paper)
  7. Brush empanadillas with the remaining beaten egg.
  8. Pierce crust with a fork to allow steam to vent.
  9. Bake for 25 minutes, or until golden brown. Serve hot or at room temperature.

Broccoli with Oyster Sauce

For a colorful and attractive Chinese meal you will need a few vegetable dishes. Here is one that I would suggest.

You need:

  • 4 teaspoons cold water
  • 1 teaspoon cornstarch
  • 500 g broccoli florets
  • 1/4 cup chicken broth
  • 1 1/2 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 dash sesame oil
  • 2 tablespoons sesame seed (not roasted)

Preparation

  1. In small bowl, combine cold water and cornstarch.
  2. Blanch the  broccoli for 2 to 3 minutes in a big pot of boiling water. Drain while still crisp and place in cold water to shock broccoli and stop cooking process. Drain again and set aside on a serving plate and keep warm.
  3. To prepare the sauce  combine chicken stock, soy sauce, oyster sauce sugar and sesame oil. Bring to boil.
  4. Add water and cornstarch mixture and stir until it thickens.
  5. Remove sauce from heat. Pour over broccoli.
  6. Top with sesame seed and serve immediately.

Szechuan Pepper Beef

I’m posting this recipe not only for cooking games with my friends, but also for personal choice of “have to try recipes”!

We need:

  • 6 tablespoon vegetable oil
  • ¼ teaspoon Szechuan peppercorns
  • 400 g beef filet (sirloin steek), thinly sliced
  • ½ tablespoon hot bean paste
  • ½ tablespoon ginger, chopped
  • ½ tablespoon shallot, chopped
  • ½ cup carrots,shredded (read variation!)
  • ½ cup celery,shredded (read variation!)
  • 1 tablespoon light soy sauce
  • ½ tablespoon rice wine (substitute: dry sherry)
  • ½ tablespoon sugar
  • 1 dash sesame oil
  • ½ tablespoon green onion

Variation:

substitute carrot and celery with (or add half quantity of all 4 vegetables!)

  • 1 cup broccoli florets
  • ½ cup chestnuts, sliced

Procedure:

  • Heat a wok  or a wide frying skillet and add 1 tablespoon vegetable oil.
  • Add peppercorns and fry until aromatic, remove from the heat and place the peppercorns (without oil) them in a mortar. Wait a few minutes until lightly cooled and crush the seeds. Set aside.
  • Add 4 tablespoon oil to the skillet and heat again.
  • Add beef and deep fry stirring form time to time for about 6 minutes, until crispy, then remove from the wok and drain. Set aside and keep warm.
  • Reheat the wok and add 1 tablespoon oil. Add ginger and shallot and stir fry until fragrant.
  • Add the hot bean paste, carrot and celery and toss well until warm.
  • Return the beef to the wok with soy sauce, rice wine, sugar, sesame oil and the crushed Szechuan pepper.
  • Stir fry 1 minute and top with sliced spring onions.

 

Steamed Egg Custard with Dried Shrimps

Chinese steamed eggs or water egg is a Chinese home-style dish found all over China. Eggs are beaten to a consistency similar to that used for an omelette and then steamed.

A simple and comforting recipe.

You need:

  • 3 eggs
  • 2 tablespoons light soy sauce
  • 1/4 tablespoon salt or to taste
  • 1 tablespoon sesame oil
  • 1 ½ cups water or chicken broth
  • 1 tablespoon dried shrimps
  • 1/2 teaspoon green onion or scallion, finely chopped

Preparation:

  1. To prepare the shirmps place them in warm water until soft; drain and cut into small pieces.
  2. In a heat safe bowl combine egg, soy sauce, salt and sesame oil.
  3. Stir in the water.
  4. Place the bowl in a steamer and steam for 15 minutes or until set.
  5. Sprinkle with shrimps and green onion before serving

Chinese Chicken with Pineapple

This is a recipe I love to prepare. As this is a standard in our house I never thought to take a picture or to write it down.

This is a recipe I love to prepare. As this is a standard in our house I never thought to take a picture or to write it down.

It’s a classical dish from Southern regions which is very popular as the sweet sour taste of the sauce and fruits fits perfectly with chicken meat.

Serve this simply with plain rice.

You need:

  • 200 g chicken breast, thinly sliced
  • 1 1/2 teaspoon salt
  • Pepper to taste
  • 1 3/4 tablespoon cornstarch
  • 1/4 cup chicken broth
  • 1/4 cup pineapple juice (from can or other mixed juices works well as well)
  • 1/2 tablespoon sugar, or to taste
  • 1 tablespoon light soya sauce
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons vegetal oil
  • 1/2 teaspoon Sichuan pepper
  • 1 cm ginger, peeled and chopped
  • 1 garlic clove, peeled minced
  • 4 slices pineapple (fresh or canned), diced

Procedure:

  1. First of all make all your ingredients ready and prepare the rice.
  2. In a bowl toss chicken with salt and pepper. Add cornstarch and toss well again.
  3. Remove chicken and mix excessing flour with broth juice, sugar, soya sauce and vinegar.
  4. Heat oil in a wide skillet
  5. Add Sichuan pepper and fry until it smells.
  6. Quickly add ginger and garlic and fry for 30 seconds.
  7. Add chicken mixture and fry stirring from time to time for a few minutes until light brown. Remove from skillet and keep warm.
  8. Heat pineapple in the skillet stirring form time to time for 2 minutes.
  9. Add prepared sauce and cook stirring until hot.
  10. Add fried chicken and cook for a minute
  11. Serve hot with steamed rice

Foamy Capuccino without Maschine

Summer, Italian dreams …. It’s time for a capuccino. No fancy machine available?

Don’t worry we have the solution! Here are a couple of tricks to help you up your Italian cappuccino.

 

You need (makes two):

  • 1/2 cups fresh brewed strong espresso or other strong coffee
  • 1 cup milk
  • Cacao powder
  • 2-4 teaspoons sugar (quantity to taste)

Procedure

  • Brew the espresso, set aside and keep warm
  • Prepare themik:
    • 1st method: Warm up the milk until hot, don’t boil it! Whip warm milk in a blender until foams is formed. This takes about 1 minute.
    • 2nd method: Pour it in a French press and work the press with smooth up and down pumping movements till the milk is double its volume.
    • 3rd method: Pour milk into a jar with tight fitting lid. Close the lid and shake. Then it’s time to shake until your milk has about doubled in volume. Now microwave for 30 seconds. Keep a close eye on it as might be close to boiling over.
  • Pour coffee in the cups, pour the milk using a spoon to hold back the foam. Then scoop the foam on top!
  • Dust with cacao powder.
  • Add sugar and enjoy.