Salmon En Croute

This is a beautiful dish, a treat I must say of flaky pastry and moist, creamy salmon with cream cheese and spinach. Mmmm and folks- it is so easy to make and if you have guests coming over this is a fuss free number. Great even for beginner level cooks.

INGREDIENTS:

Salmon fillets with skin removed
2 tbsp. worcestershire sauce, salt + pepper.
Flaky Puff pastry sheets, thaw only the amount you need
(store-bought but if you are feeling more adventurous click here for a homemade pastry recipe).
1 Philly bar of Cream Cheese softened mixed with 4 tbsp. of Campbell's Cream of Mushroom
Sliced button mushrooms
Spinach lightly sauteed in olive oil with 1 small onion, sliced- don't overdo it so it won't wilt and you want to retain that lovely green color.
Egg wash- 1 egg yolk mixed with a tbsp. milk


HOW TO:

1. First thing is to marinate your fillets with worcestershire and salt, pepper for 30 minutes or longer. Let it soak up all the goodness. I tend to use worcestershire a lot in seafood as it adds an oomph to it and gets rid of the fishy taste.

2. Separate each of your pastry sheets and let it thaw while marinating the fish. Pre- heat your oven 180 deg. and prep your trays.

3. Soften (not liquefy) the cream cheese until you can whisk it with ease, (I often microwave to 30 seconds if it's from the fridge) and mix in 4-5 tbsp. of the cream of mushroom then add in the sliced mushrooms.

4. Prep your spinach as mentioned above.

Cook's Note: You can use as much spinach as you want, you can add another half a block of cream cheese if you think it's not enough, you can omit the cream of mushroom and just toss in some herbs instead like maybe cilantro or pesto or basil. I first made this with pesto sauce and it came out really strong so I've omitted that and just stuck with the cream of mushroom which is a better companion to salmon. Be creative but make sure the flavours are balanced and not too overpowering.


PUTTING IT ALL TOGETHER:


Once the pastry is soft enough to handle, lay it out in front of you diamond style- what we want to achieve here is to make an envelope style parcel where we can fold in all the edges.
Drop a spoonful of the cream cheese mixture in the middle, flatten it with the back of your spoon
and put the salmon in the center (like a bed for the salmon, sort of- you get what i mean)
Add another small dollop on top, plus some of the spinach mixture.
Fold in horizontally first- so just overlap the left and right points, then do the top and bottom-
making sure it is well sealed!!! that is the key otherwise it will open up during baking.
Lightly spray oil on your baking trays and place the Salmon parcels, making sure there is enough space in between. Brush the tops with egg wash and bake for at least 20- 30 minutes.
Until it is nice and golden because you don't want a soggy pastry with undercook fish in it.

When it is cooked, let it rest and cool a little bit before serving. Serve with a lovely salad and a side dish of pasta. Buon' Appetito!




Life is too short for self-hatred and celery sticks. 
-Marilyn Wann

Bread Pudding Filipino Style

 INGREDIENTS:

 Day old bread, one loaf or a big bowl full of left over bread

 1 can condensed milk

 3 eggs, beaten

 1 c milk

 1 tbsp. Vanilla 

 Raisins, 3/4 cup

 3/4 cup white sugar for glazing

HOW TO:

1. In a big bowl, tear you bread into pieces, you can rid of the crusts or you can keep them. It's up to you the key is to mash them well.

2. Add in all the ingredients except raisins. Soak the bread with the wet ingredients for a minute to soften it up. 

3. Mash with a handheld masher until free from big lumps (it will still be a bit lumpy and don't mistake this for a batter- it isn't). If you think it needs more milk just add enough but not too much that it's thinned out. Add raisins, blend well.

 *just refer to the picture below that's how it should look like. 

In the meantime- caramelize your sugar....

Use a tin that is big enough for the mix and place it directly over the stove fire and pour in the sugar. DO NOT LEAVE as can easily burn! Tilt tin every which way until sugar has melted and has evenly coated the insides of the tin and until you get a very golden color- take away from heat, turn stovetop fire off. Be mindful of the tin as that can get really hot. The whole process takes less than 5 minutes so do not leave tin on stovetop. The sugar will solidify as soon as it's not in contact with the heat but that's normal so don't panic :) 

4. Pour in the mix evenly over the caramelized tin, so to speak and place in the middle rack of the oven. Place a smaller tin on the bottom rack half-filled with water- this keeps it moist.

Bake at 180 deg. for 30-40 minutes or until it gets puffy and the knife inserted in the center comes out clean.

5. Once cooked, let it cool a little bit, run a butter knife through the inside of the tin to loosen the edges- grab a plate or cake stand which is bigger than the tin and invert- and for goodness sakes use a mitten hehehe... It should easily come off the pan. Enjoy it while warm but tastes as good when cold.

Cookery is not chemistry. It is an art. 

It requires instinct and taste rather than exact measurements. 

-Marcel Boulestin

Chicken Asado Steamed Buns a.k.a. Siopao

INGREDIENTS & HOW TO:

1.)  For the dough: (makes 10 pcs.)

3 cups self-rising flour
¾ cup powdered sugar
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vegetable oil
1 cup milk

Pour all of the dry ingredients in a bowl and mix them well. Create a hole in the middle of the dry ingredients and add in the milk and vegetable oil. Bring the wet and dry ingredients together until a ball of dough is formed. Then cover the dough with a damp cloth and allow it to rise for 1 hour or longer. In the meantime prep and cook your filling.

NOTE: Double the portion if you need to. This batch will produce 6-8 buns.

2.) Chicken Asado Filling:

1 kgs. chicken thigh meat, boiled til cook and tender

*you can use any part of chicken that you want or mix in some chicken breast

1 c of Sweet Soy

3 tbsp. Oyster sauce

4 tbsp. soy sauce

minced garlic, onion 

3/4 c of spring onions

salt, pepper

Sesame oil

*5 boiled eggs, quartered

You can also add slices of Chinese sausages or Chorizo

In a wok saute' your minced garlic and onions, add in the cooked meat plus all the other ingredients except spring onions and egg. Saute' well until the sauce is fully incorporated, season to taste. Now turn the heat off and then add the spring onions and a tsp. of Sesame oil, blend it all in. 

3.)  Putting it all together:

1 cup flour for dusting the workboard
Water for steamer + 1 tbsp. vinegar
Parchment/Wax paper circles or squares for the bottom of each bun

Flour your kitchen surface and pace the dough out. Knead dough for about 15 minutes until it becomes smooth. Form 2 logs with the dough and cut the dough into even pieces. Cover the pieces with a moist towel and set them aside.

Fill the bottom compartment of your steamer ¾ of the way up with water and add in the vinegar. Place the bottom part of the steamer on top of a high heat stove. Cover the bottom steamer with a lid and wait for it to steam up.

In the meantime, take one of the dough pieces and roll it out with a rolling pin (if you have a mini rolling pin, even better) making sure that the sides are thinner than the center. Then take a spoonful or more of the stuffing and place it in the middle of the dough. Add the egg on top and the Chinese sausage on the sides. Gather the edges of the dough- pinching as you go, it's like making pleats really...and towards the end, twist the top to seal the bun. Then place the bun on top of a paper circle, twisted side facing down for a smooth looking bun or twisted side up, just make sure you have pinched-sealed it well otherwise it will open up while steaming. 

Repeat the process until you've used up all the dough. Steam the buns for about 30 minutes or until the center is completely cooked and the outside of the buns are nice and fluffy! 

Let it rest for awhile before serving.

ENJOY!!!!

1. "Coarse rice for food, water to drink, and the bended arm for a pillow - happiness may be enjoyed even in these."
   Confucius

Empanada

A very traditional snack in the Philippines- Empanada was introduced by the Spaniards into our cuisine. It is also popular in Latin America and United States in the same name however is popularly known in the UK as Cornish Pasties. Such a versatile food this one. Okkaaay...... So, this is a household favourite and the recipe I'm gonna share to you is more Filipino-style & rest assured very yummy. Although  at home they use yeast for the pastry so it is chewy and oh so delicious...but this is just a simple pastry recipe anyway. Don't get too overwhelmed with the cooking and prepping involved, this is the kind of dish where once you've done it, you know you can easily do it the next time, so be patient. Without further ado-

INGREDIENTS:

Pork/Chicken/Beef Mince Filling:

Mince of your choice 500 g.

4 garlic pcs. & 1 large onion finely chopped

4 hard boiled eggs, peeled, cut into quarters lengthwise

cubed: 2 pcs. carrots, 2 medium -sized potatoes, 1 kumara

1 cup green peas

1 cup sultanas

1 cup sweetcorn

1/2 of 1 big, red capsicum- julienne strips

3 tbsp. fish sauce (alternatively just use salt, adjust according to your taste)

ground pepper

*Aromat, optional

1 tbsp. tomato sauce ( I use ketchup for that hint of sweetness)

Pastry:

3 cups all purpose flour

1/4 cup sugar

3/4 cup butter

pinch of salt

10 tbsps. of ice-cold water

Eggwash: 

1 egg

a tbsp. milk

*mix them well in a small bowl

HOW TO:

1. Cook your filling first but make sure you've prepped your veges!

Prepare all your veges- cut into small cubes your potatoes, carrots and kumara- you want them chunky and not too small or too big either. Boil your eggs etc...Once you've prepared everything, cooking it is easier.

2. On high heat- in a big pan, saute' your garlic and onion, add all your veges first (except peas and corn) because they take longer to soften up, give it 3-4 minutes in the pan making sure they don't stick on the pan and is evenly cooked. Then add your choice of meat. Mix it in so the veges are incorporated throughout and because we don't want big clumps of meat. 

3. Season according to your taste, I love mine with lotsa pepper and aromat :)  Add 1/2 cup of water just to allow for meat to get tender and cook until the water has evaporated and add some cooking oil to brown the meat a little. Once cooked, toss in the green peas and corn, leave it in the pan uncovered and let it cool. In the meantime-

4. Make the pastry: In a big bowl Add flour, salt and sugar- mix well. Cut butter into small cubes and add it in. Use a pastry knife to cut it in the flour BUT I just used my very clean hands :)  to incorporate butter into the flour mix until you get a crumb-like texture. 

5. Add in your water and with a circling motion, try to bind everything together until you can shape it into a ball. At first the dough would be a bit stiff and stubborn to shape but don't panic because it will soften up as the butter melts. Take that out and start to knead it onto a non-stick surface- at this point the butter will melt into the pastry quite quickly and the dough will be easier to handle, just try to knead it until it is 'pliable'.

NOTE:  Now you can do this two ways, either you flatten the whole dough out and use a round cutter to shape your empanada or divide the dough into 2, flatten each one out, add the amount of filling you want, fold it over the filling and cut around to shape it and then seal it. Use the cut-out dough again by adding it back into the ball until you have used it all up. I think it really depends on your workspace but as a habit I use the second option.

6. Anyway use a rolling pin to flatten pastry to at least 1- 1.5 cm thick, remember you're aiming for a half-moon shape. If you used a cutter then it's easier- place filling and one egg in the half side of the round cut-out pastry and turn-over the other half, seal the edges by pinching it with your fingers- you can use a wet fork to seal the rest of the edges or use your fingers to pinch them. Here's a LINK if you're a visual learner.

7. OK!!!! we're all done, almost. Line your tray with baking paper, arrange your empanadas on the tray with enough spaces between them, use pastry brush to apply egg wash and bake until tops are golden brown (but not burnt so always check) at 200 deg. C. Mine cooked in 15-25 minutes so i think it depends on the size. I always re-apply egg-wash, halfway through baking. 

I hope you get to try this because it's very, very delicious and worth all your effort. There are so many variations on this recipe and I have another favorite creamy chicken filling I use for this too which I will share later on. For now, enjoy this :)

*Recipe adapted from a Filipino cookbook

“Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist - not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh,the impressionist. Plates or pictures of sunshine taste of happiness and love.” 

~ Keith Floyd

Let's Make Bread

Curly Churros

I think everybody I know loves Churros, our family does for sure. We used to go all the way to the Mount to have our cravings satisfied but then that cute little churros kiosk all of a sudden shut down to our hearts dismay. So...one night after work and with the rain pouring like mad, the craving struck me...so bad that I had to make it myself. The first recipe I tried was a complete and utter fail, I ended up with this gooey ball of white mush which tasted like nothing, yuk. And then I searched some more and found a fantastic looking picture and the website looked legit to me and luckily it was. So, my friends this recipe which I got off Pinterest I kind of tweaked it to my taste so I changed a little bit of it and here it is for you to try- and it's kitchen tested by me so you know it's gonna come out great (Lol...). This recipe is adapted from Mowielicious.

INGREDIENTS:

batter:

75 grams butter
250 ml. water
1/4 tsp. salt
140 grams flour (1 cup)
2 eggs, beaten
oil for deep frying

dusting:
sugar, cinnamon

dip:
your choice of nutella, caramel (homemade or tinned), or melted dark chocolate with or without liquer
*heat nutella or your choice of dip to melting point in a small saucepan to serve.

HOW TO:

1.) Heat water and butter to boiling point. Remove from heat and add the salt then the flour- MIX vigourously. This would form a thick paste-like batter ball which is a little bit resistant to whisk but just whisk it enough to blend the ingredients together.

2.) Dribble in the beaten eggs onto the still warm batter whilst whisking- this will then form into a smooth, lemony coloured ball and easier to work with. Just mix it enough that it leave the sides of the pan and form into a nice big, yellow lump.

3.) Use a large saucepan or deep-fryer if you have one- heat your oil to a minimum of at least 170 deg. or if you use your kitchen sense so to speak- heat your oil to high but not smoking point and just adjust accordingly. I normally heat my oil on high and adjust it midway between med. and high when I start cooking them so as not to burn the outside and undercook the inside.

4.) Fit your pastry/piping bag with the largest star tip nozzle you could find and fill 3/4 of it with the batter, twist the end of the bag tightly with your hand to make sure it doesn't squeeze out on top when you start piping them into the hot oil.

5.) Now that your oil is hot- start piping the batter to your desired length and shape- maybe 4-5 strips at a time. Do not flip over straightaway. Allow each side to brown properly, at least 2 minutes per side, if it's browning too quickly lower your heat because the inside will turn out gooey and uncooked.

6.) Remove with a slotted spoon and drain on a plate with kitchen paper. You can immediately dredge them on the sugar-cinnamon mixture while the churros are hot so that they stick nicely on the pastry. Once you've cooked them to the last strip quickly heat your choice of dip- be creative and try anything you want :) but Caramel is a killer, just so you know (wink).


By the way- the plateful on the photo is 3x the recipe, so just double or triple the recipe above for a satisfying batch.

Enjoy!

"Anything is good if it's made of chocolate!"

~ Jo Brand

Coconut Cream Cake

Hi folks! haven't been around lately but I'm back with a much requested recipe for this cake that I posted on Facebook. Anyway, how this came about is my natural love for coconut...the smell and creaminess of it is just so heavenly scrummy. I have heard of many versions of coconut cake but I just tweaked my own recipe because first of all I love wheatmeal as base flour and second my family doesn't like coconut shreds or anything like that in cakes, I don't mind but they do so I decided to just use good ol' coconut cream for that yummy flavour. Hmmmm. Now, this is a one-bowl mix kind of thing so pretty easy to make and it is a rich cake so it isn't an everyday cake (wink)... Okay, enough talk-

INGREDIENTS:

Dry:

1 1/2 cup all purpose flour

1 1/2 cup wheatmeal flour

1 tbsp. baking powder

1 tsp. baking soda

1 cup light brown sugar

1 cup white sugar

pinch of salt

Liquid:

3 eggs

1 cup oil

1 can condensed milk

1 cup coconut cream- *warm in the microwave to melt

HOW TO:

1.) Mix all the dry ingredients in a bowl, make sure it's well blended. 

2.) Make a well in the center and add in all the wet ingredients. Starting from the middle, whisk outwards until it is lump-free. 

*If you think it's too thick just add a quarter cup of milk, that'll make it easier to work with without affecting it much but don't over mix as well because we don't want to overwork the gluten and it will make the cake hard.

3.) Grease your bundt pan WELL! I love using bundt pans with plain cakes because they just look so pretty. TIP: use oil or butter and make sure every corner and curve of the pan is greased, then add flour, yes- flour the pan so when you turn the cake over it will keep the shape. Dust off the excess flour. 

4.) Pour batter into pan and bake at 180 degrees until center springs back to touch and no longer mushy. This cake may bake for 45 minutes and don't be alarmed if the top browns. It makes it yummier I think :)  Dust lightly with icing sugar and ALWAYS serve warm. So even if it cools down and you want to have a slice, pop it in the microwave for 30 seconds. Serve with yoghurt.

Enjoy!

“Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.” 
~ Erma Bombeck

French inspiration

Pasta Puttanesca

I've heard of this pasta so many times and of course the name is a tad bit controversial meaning (in english)- whore's pasta. But i have not really attempted to make it until last christmas. The fact that it's got no meat in it, not even a shred of bacon kind of makes it unappealing to me but- I realized the key here is to complement it with a meat dish, which i did with chicken . However, the pasta in itself is oh so scrummy and in its own right can be a stand alone meal...simply serve it with salad and nice bread. So, friends here is the recipe, adapted from Smitten Kitchen and tweaked a little bit to my liking. Enjoy!

INGREDIENTS:

1 kg. cooked regular or whole-wheat thin spaghetti, vermicelli or angel hair
5 tablespoon extra-virgin olive oil
5 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/2 cup chopped Spanish or Greek olives
3-4 tablespoons capers (i just use up one small bottle for this amount of pasta)
1 small anchovy bottle including the oil in it ( i used the brand Flott)
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1 teaspoon crushed red pepper flakes or chili flakes
3 cans diced tomatoes
3/4 cup chopped fresh arugula otherwise known as wild rocket
1/2 cup grated Parmesan

sea salt

HOW TO:

1. In a large skillet, warm up olive oil. Add the garlic and everything else except for the arugula and tomato sauce. Saute' til fragrant about 3 minutes. 

2. Add in the tomatoes and allow to simmer over low heat now for about 15 minutes. Add more olive oil or an extra can of tomato sauce if you think it's a bit on the dry side.

3. Next- add in the pasta making sure the strands are well coated, season with salt. Mix in the arugula just as you are about to serve as it will cook in the heat.

4. Serve with shaved parmigiano and bread. Ciao, ciao.


Cooks note: Go easy on sea salt or rock salt because it's pretty easy to over-season with this, I suggest you use it with a grinder. Adjust the amount of chili flakes to your liking. Cook the pasta al dente- mushy pasta just don't do justice to the recipe.

“Food is symbolic of love when words are inadequate. ” 
~ Alan D. Wolfelt

*photo from budgetbytes, will post my own when i make some again :)

Chicken and Camembert Pasta Blanc

This pasta dish is another product of experimentation, so puritans be warned that non-traditional ingredients are used- before you go blah on the thought of using evaporated milk and flour in place of half the amount of cream. Unfortunately in NZ we don't have half and half HOWEVER- this is such a creamy, velvety sauce that is just worth trying and oh so yummy- and don't take my word for it, head for the kitchen  ^_^

INGREDIENTS:

1 large onion minced

butter and olive oil

2 chicken breasts, sliced

8 bacon strips or 5 pcs. shoulder bacon, sliced

500 gms fettucine or spaghetti

250 mls cream
White wine, 1/2 cup

1 can evaporated milk 

 2 tbsp. flour

Quarter slice of a small Camembert, peel off the wax.

herbs, i used a little bit of garlic, thyme and parsley

*just enough to give the dish a 'hint' of flavour 

freshly ground pepper

button mushrooms, optional.

HOW TO:

1. Add a knob or two of butter and then turn the heat on, this way you allow the butter to melt and not burn-with white sauce you do not want that burnt taste trust me  :) Add the oil.

2. Add the onions, then the bacon and let it sweat out the flavour. When onions are transluscent, add the chicken and let it brown a little. Add the wine- let simmer until alcohol evaporates (the flavour is retained in the meat). 

3. Add the flour and mix well until pasty, add the milk- keep stirring, then cream making sure it's lump-free. Simmer until thickened. Add the Camembert and mix until it is melted. 

4. Add cooked pasta and mix thoroughly until the sauce is well incorporated. Finito.

Serve warm with bread and freshly ground pepper. Enjoy it with friends :)

COOKS NOTE:
You can substitute prawns and/or scallops for chicken.

“Tis an ill cook that cannot lick his own fingers.” 
― William Shakespeare