SPOOKY CHOCOLATE COOKIES

It's Halloween once again. The celebration here in the UK is very quiet compared to America. Although of late there are more Halloween stuff in the shops, the trick or treating is not a happy affair. There are just a handful of kids going around. I still prepare sweets though, so as not to disappoint those who knock at our door. 


Health and safety is a big issue here. Not that it's a dangerous country. People just want to be safe. There was one Halloween when there were policemen walking about. At first I thought they were in "The Village People"  gear but they turned out to be the real deal. Apparently, some old people were being harassed by kids. 


I make cookies around Halloween, just for my kids, again for health and safety reasons. Sad huh? For them, not for us, 'cause we've got cookies.


I made chocolate cookies into haunted houses. The leftover dough were stamped into bat and cat shapes. I found this recipe in About.com. It is an easy and straightforward recipe. I have cut the house shapes free hand with a small pointed knife. Make a rough sketch first. It is not that hard. The wonkier, the better. This dough is easy to stamp into shape and retains its form when baking. Very delicious, too. Tastes like brownies. I've used melted white chocolate for the icing. 

Ingredients:


1/2 c. butter
3/4 c. granulated sugar
1 egg
1 tsp. vanilla
1 1/2 c. of flour
1/4 c. of cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt


Method:


In a large mixing bowl, cream the butter and sugar together. Add in the egg and vanilla and beat until light and fluffy. Combine all the dry ingredients and gradually add to the creamed mixture, blending well after each addition. Chill the dough for 30 min. to an hour or until firm enough to roll. Heat the oven to 325° F/ 170° C. Roll the cookie dough between 2 pieces of baking paper and roll to 1/4" thickness. I made the houses slightly thicker so that they won't break too easily. Cut into desired shapes and bake for 8-10 minutes. Cool slightly on the baking tray, then transfer to a cooling rack to cool completely. Frost with white chocolate or any icing of your choice. 


To melt chocolate: 


Cut into pieces and melt on half power, a few minutes at a time. Take out occasionally to stir until just melted. Transfer to a piping bag with a writing nozzle.

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PANDAN CHICKEN

One of my favourite Southeast Asian flavouring is the pandan leaf. It adds a very fresh, aromatic twist to both sweet and savoury dishes. When added to steamed rice, it imparts a very fresh, newly harvested scent and taste. In hot countries it grows in abundance and every household has to have at least one bush. It is so prolific that it sometimes grows more than you'd like it to. When it does, it can provide a safe haven to unwanted garden guests such as snakes.


This is my own version of a popular dish: Pandan Chicken. Well seasoned morsels of chicken are wrapped in strips of pandan leaves and fried. Both the seasonings and the pandan leaves give the chicken an intense aromatic taste. I wish the photos had a scratch and smell feature so everyone can enjoy the fragrance of this dish.

Ingredients:


8 boneless chicken thighs, cut into 1" x1" pieces
4 garlic cloves, crushed
2 tsps. grated fresh ginger
2 tsps. chopped red chillies
2 tbsps. of chopped spring onions
2 tbsps. chopped coriander leaves
2 tbsps. oyster sauce
3 tbsps. fish sauce
2 tbsps. lemon or lime juice
2 tbsps. brown sugar
1/4 tsp. ground black pepper
2 tsps. sesame oil
4 tsps. of corn flour
pandan leaves
cooking oil


Mix all of the ingredients, except for the pandan leaves and the cooking oil, together in a mixing bowl. Leave to marinade for at least 30 minutes. Wrap each piece in a pandan leaf. The pandan leaf is wrapped around the chicken like a neck tie. 
(1) Starting from the wide end of the leaf, wrap around the chicken in a conical shape.
(2) Fold the loose strip of leaf over the chicken and wrap around the cone shape several times until the chicken is more or less concealed. 
(3) Tuck in the remaining strip into the parcel to seal.

Shallow fry on medium heat for about 5 minutes, keeping the loose strips of pandan leaf above the oil. 














Serve with sweet chilli sauce.

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THAI STYLE MUSSEL PANCAKE

Not the usual pancake from IHOP. This is a savoury and exciting pancake with mussels. This pancake has all the exciting flavours of the Orient. The best feature is a whole egg in the middle. Eggs feature a lot in Oriental cuisines, often in fried form. Everything seems nicer when served with eggs. Fried eggs are so seductive when the liquid yolks ooze out, don't you think so? If in doubt, just add fried eggs. That seems to be the running culinary motto. 

My husband, a pure bred Chinese, is mad about eggs. I did try to control his intake at one time when his cholesterol level was a bit high. He does believe in the aforementioned culinary motto. He would fry a couple even if it doesn't go with the food I've prepared. Well, try telling him that. Everything goes with eggs as far as he is concerned. It didn't take long for him to go back to his usual consumption. Says he needs to eat more as his cholesterol level is nearly zero. Oh well.


Dishes like this are just his thing. The pancake batter just holds the ingredients together. It is chewy rather than fluffy and crisp at the bottom. Packed with flavour and spiked with chillies, garlic, and spring onions. The sprinkling of bean sprouts, fresh coriander leaves and chilli slices and, of course, the dipping sauce all combine to create a taste explosion. This is so my kind of food, too.

Ingredients to make 2 pancakes:


1 1/4 c. cooked mussel meat
2 medium onion, sliced thickly
2 cloves garlic, chopped
1-2 stalks of spring onions, sliced on the diagonal
1/3 c. flour
1/3 c. corn flour
1/3 c. water
1 T. sugar
2 1/2 tsps. fish sauce
2 large eggs
1/4 c. bean sprouts, blanched
coriander leaves
slices of chilli
cooking oil


Method:


Heat up a pan or wok and pour in 2 tbsps. of cooking oil. When hot, add in the onions and stir fry for 2 minutes. Add in the chopped garlic cloves and chilli. Stir then take the pan off the heat. 

In a mixing bowl, mix the flour and corn flour, sugar, fish sauce and water. Stir until smooth. Add in the mussels and the onion and garlic mixture. Stir well. 

Heat up a pan and and add in 3 tbsps of oil. When hot, add in half of the mussel mixture. Coax into a round shape, keeping the middle bare as this is where the egg will sit later on. Spoon some of the hot oil on the top of the pancake occasionally. Cook on medium heat for five minutes, covered, or until the bottom is browned and crisp. Crack an egg in the middle and continue to cook for another 3 minutes. Transfer to a serving plate and do the same to the rest of the mixture to make another pancake. Top with the blanched bean sprouts, coriander leaves and chilli slices. Serve with garlic chilli sauce.


Ingredients for the garlic chilli dipping sauce:

2 tbsps. white wine vinegar

juice of 1 lime

2 cloves garlic, chopped

1 red finger chilli, chopped

2 tbsps. of sugar

2 tbsps. fish sauce

All rights reserved ©Adora's Box Copyright 2011

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ANGEL FOOD CAKE

After using 8 egg yolks for the leche flan, I was left with a lot of egg whites. I know it is the other way around for the macaron bakers but since they are no where near me, I can't donate my egg whites to their awesome cause. On the first try, the egg whites were made into meringues and unsuccessful macarons. This time I decided to make angel food cake because it is dead easy and it is one of my favourite simple cakes.


We decided to reunite the yolks with the egg whites by eating the cake together with the leche flan. They tasted so great together. Why not? Isn't floating islands egg whites with egg yolk sauce? The caramel sauce on the flan was the best part though and it just made this good dessert fantastic. 

Ingredients:


1 1/2 c. egg whites
1 tsp. cream of tartar
1/4 tsp. salt
1 c. sugar
1 tsp. almond essence
2 tbsps. of corn flour + plain flour to make 1 c.


Method:


Pre-heat the oven to 380° F/ 180° C. Put the egg whites, salt and cream of tartar together in a mixing bowl. Beat until soft peaks form when the mixer is lifted up. Add in the almond extract. With the mixer running, add in the sugar a little at a time. Sift the flour and corn flour over the egg whites then fold in until combined. Pour into an ungreased 9-inch tube pan and bake for 35 minutes or until a cake tester comes out clean. Invert the pan and leave to cool. Run a sharp knife along the sides and tube of the cake pan to loosen the cake. Serve on its own or with custard, fresh fruits or, best of all,  with the previously made leche flan.

All rights reserved ©Adora's Box Copyright 2011. 

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CONDENSED MILK LECHE FLAN

Leche flan or creme caramel bridges the gap between all taste borders. It is loved by all people no matter where they are from. No matter how different the food from counries are, there always is a flan of some sort. 


Leche flan evokes a lot of wonderful memories for me. It reminds me of the parties and fiestas in my old hometown. It links to precious fond memories of loved ones who used to make them. Each one has their own way of making it and even if slightly different, all of them taste good. I guess each one's brand of loving is what gives them their unique taste.

This leche flan has more condensed milk than evaporated milk. It is dense and rich and almost tastes like yema (a sweet made with egg yolks). I remember going to a town fiesta once and tasting an exquisite flan that was bordering on caramel in taste. It was made with condensed milk. Unfortunately, in those days, people just describe the dish. There are no recipes. They just know how to do it "by heart". Here is my attempt at guessing that recipe. I have no way of telling whether my guess is correct but it ended up with the texture I'm looking for. Although it looks and stands like the usual flan, it sticks to the spoon when scooped and is creamy in texture.

Ingredients:

1/2 c. sugar  
2 tbsp. water
8 egg yolks
1-397 gm. can of sweetened condensed milk
1-170 gm. (small) can of evaporated milk (1/2 plus 3 tbsps. or 170 mls.)
1/2 tsp. vanilla extract

Method:

I am not very confident with making caramel but found this method easy and fool proof. Put 2 tbsps. of the sugar in a pan and stir on low heat, until the sugar melts. Keep stirring until it begins to caramelize. Add a little bit more sugar and stir until it melts again. Repeat until all of the sugar is added. While stil stirring, continue to cook until mahogany brown in colour. Stand back and pour the 2 tbsps. of water all at once. It will boil and spit briefly. Stir until the caramel is melted. Pour into your mold and leave to set. 

This mixture makes 1 pint so choose a mold with a 1 pint capacity. Mix the rest of the ingredients and strain into the caramel lined mold. Cover loosely with foil to prevent the top from browning and bake au baine marie (sit the mold in a bigger pan with water to reach halfway up its side) at 300°F/150°C for 40-50 minutes or until set but still soft. The low baking temperature results to a smooth and creamy texture. 

Cool to room temperature before chilling in the fridge. Run a sharp knife along the side of the mold and invert into a serving plate. 

All rights reserved ©Adora's Box Copyright 2011. 

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CHICKEN CACCIATORE

We are well and truly into autumn. Food that warms both body and heart are what we should now cook. Isn't it just nice to smell the aroma of delicious food as it slowly cooks? The anticipation mounts and is instantly gratified when the food is finally served.


Pollo alla Cacciatora or Chicken Cacciatore in English is a traditional Italian chicken dish. It is so autumnal both in looks and taste. It used to be cooked by hunters whilst in the fields so it is actually a very easy and basic dish. There seems to be a lot of versions, varying from region to region and from cook to cook. Although most has tomatoes in it, the original rustic version did not. The ingredients that I've used here are the ones common amongst all the recipes and I've seen. This is not a fancy dish so no fancy ingredients are called for. However, the dish is very suitable for entertaining. The dish can be cooked ahead and reheated before serving. Although it is usually served with pasta, I think it will be equally delicious with bread, potatoes or rice. 

Ingredients:

2 tbsps. olive oil

1/2 c. chopped pancetta or streaky bacon

1 medium chicken, cut into portions

3 garlic cloves, crushed
1 medium onion, sliced

3/4 c. chopped tomatoes

20 mushrooms
2 tsps. sugar
2 tbsps. capers

1/4 c. sherry or marsala

1/2 sweet red peppers, sliced

1 1/2 c. chicken stock

1 sprig of fresh thyme or 1/2 tsp. dried thyme

1/4 tsp. freshly ground black pepper

salt to taste

about 1/4 c. torn fresh basil leaves

Method:

Pre-heat the oven to 350°F/180°C. 

Fry the pancetta or bacon in 2 tbsps. of olive oil until medium brown. Take out of the pan and set aside. 

Season the chicken with 1 tsp. of salt. In the same pan, brown the chicken pieces then set aside. 

Still in the same pan, saute the garlic for 2 minutes, then add the sliced onions and fry until softened. Add the mushrooms and sugar and fry for 3 minutes. 

Add the rest of the ingredients, except for the basil. Return the chicken and bacon to the pan and bring to a boil. Adjust the seasonings. 

Transfer to an oven proof dish, cover with foil and bake for an hour. Remove the foil and return to the oven for another 20 minutes. Sprinkle with the torn basil leaves before serving with short pasta.

All rights reserved ©Adora's Box Copyright 2011. 

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EASY MEATBALL CURRY

Autumn has finally come. Having had a shabby summer once again, we were elated with the sudden burst of warmth and sunshine here in England in the beginning of October. We were hoping that the weather will turn tropical forever but of course that was not to be. The amount of leaves in the garden says it is definitely autumn. The garden has to be prepared for spring so armed with my trusty tools and assistant (code named husband) I tackled the dreaded task. 

Tired but pleased, I then had to tackle the task of feeding the hungry. After all that work, the last thing I wanted to do was to slave over the cooker. I thought of making a simple curry in a hurry since October 9-15 is National Curry Week. For once I got a whiff of that before it was over. I am never up to date as to what food holiday it is and only get to know when I read blog posts on the day. There seems to be one for every food item on earth. So when is ketchup day? Does anybody know?


Everyone in my family loves curry and we do have it quite often. I must admit that it isn't a dish that's always quick and easy to make. Reading the list of spices alone would take 5 minutes already. There is always a short cut. If it's the curry taste we're after, then that can easily be fixed with curry powder. This is an easy meatball curry fashioned after the delicious kofta curry. It is fashioned after it but in no way like it. This is curry in a hurry for busy folks. Beef meatballs are simmered in a curry sauce with carrots and potatoes. Milk is added at the end to make a creamy sauce. No time to make meatballs? Buy the ready cooked ones and simmer in the sauce. Serve on rice, then relax and take it easy.

Ingredients for the meatballs:


1 lb. minced beef
1 onion, chopped
1 clove of garlic, crushed
1 tbsp. oil
1 1/2 tbsps. chopped coriander
1 1/2 tsp. salt
1 egg
Cooking oil for frying


Mix the chopped onion and garlic with the cooking oil. Microwave for 2 1/2 minutes or saute in a pan until the onion is soft and translucent. 

Mix with the rest of the ingredients and form into balls. 

Pan fry until browned. Set aside.


For the curry sauce:


2 tbsps. butter (or substitute)
3 cloves of garlic crushed 
1 onion, chopped
1 tbsp. mild Madras curry powder
2 c. beef stock
2 tsps. light soy sauce
2 tbsps. brown sugar

3 medium carrots, cut into chunks

4 medium potatoes, cut into chunks

1/4 c. evaporated milk
1/2 sweet red pepper, cut into triangles
2 tbsps. chopped coriander leaves (cilantro)
2 tbsps. toasted flaked almonds


Saute the garlic and onion in the butter until softened. Add the curry powder and fry until fragrant, about 2 minutes. 

Add the meatballs, the stock, soy sauce and sugar. Bring to a boil and simmer for 10 minutes. 

Add the carrots and simmer for another 10 minutes. Add the potatoes and simmer until done. 

Add the milk and the red pepper. Simmer for 2 minutes. 

Transfer to a serving dish and sprinkle with the chopped coriander and flaked almonds.

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MANDARIN ORANGE AND LEMON CHICKEN

We can never do away with classic good old recipes. The reason why they have become classics is because we go back to them again and again. Fruit in meat dishes is just the sort of taste I like. The sweet and sour flavour just complements and cuts down on the richness of the meat. It provides a refreshing balance to the taste of the dish.

Lemon chicken is good, right? Well if you've cooked them one too many times, give this a try. Add some mandarin orange slices and believe me that it just hits the spot. They'll never even suspect that it's lemon chicken. This is the sort of dish I'd cook over and over again.

Yield: 4 servings

 Ingredients for the chicken:

6 boneless chicken thighs, each piece cut in three crosswise

2 tsps. light soy sauce

1 tsp. salt

1/2 tsp. sesame oil

corn flour

1 egg white

cooking oil for frying

Instructions:

Mix the soy sauce, salt and sesame oil in a bowl. Add the chicken pieces and mix. Sprinkle with 2 tbsps. of corn flour and stir to coat. 

Beat the egg white and stir into the chicken. Dredge each piece lightly in corn flour. Shake off the excess flour. 

Heat up some cooking oil in a shallow pan. Fry the chicken pieces over medium heat until golden brown.

Ingredients for the sauce:

1 tin of mandarin orange segments

1 1/2 tbsps. light soy sauce

juice and grated rind of 1 lemon

2 tsps. corn flour

2 tbsps. honey

1 spring onion, sliced into 1" long diagonal pieces

2 tbsps. butter

Instructions:

Drain the orange segments and set aside. 

Put the juice in a sauce pan and add the lemon juice, soy sauce, corn flour and honey. Stir continuously over low heat until the mixture thickens. Take off the heat and add the spring onion, butter and lemon rind. 

Arrange the chicken pieces on a serving plate, top with the orange segments and drizzle with the sauce. This recipe serves four.

All rights reserved ©Adora's Box Copyright 2011.

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