Card Game Cups
Card Game Cups
1 cooked chicken breast cut into small pieces (~ 1 ½ cups)
¼ cup of chopped pepper (red, yellow or orange)
~ 7 sugar snap peas sliced (~½ cup)
1 tbsp of finely chopped cilantro
⅓ cup of mayo
Zest of a lemon
1 green onion chopped
Salt and pepper
~ 24 tortilla scoops
You are fitting this mixture into Tostitoes scoops so keep in mind everything should be chopped into small pieces, not diced but not much bigger. Mix the first 8 ingredients together and taste test to make sure you have enough salt and pepper. Let chill in the fridge for at least 30 min. Rummage through the bag of Tostitoes to find the unbroken scoops and then scoop about a tbsp of the mixture into each cup. They should be served straight away.
1 cooked chicken breast cut into small pieces (~ 1 ½ cups)
¼ cup of chopped pepper (red, yellow or orange)
~ 7 sugar snap peas sliced (~½ cup)
1 tbsp of finely chopped cilantro
⅓ cup of mayo
Zest of a lemon
1 green onion chopped
Salt and pepper
~ 24 tortilla scoops
You are fitting this mixture into Tostitoes scoops so keep in mind everything should be chopped into small pieces, not diced but not much bigger. Mix the first 8 ingredients together and taste test to make sure you have enough salt and pepper. Let chill in the fridge for at least 30 min. Rummage through the bag of Tostitoes to find the unbroken scoops and then scoop about a tbsp of the mixture into each cup. They should be served straight away.
Dirty Bird Appetizer
Dirty Bird Apps
3-4 chicken breasts sliced horizontally OR 9 chicken thighs
1 pineapple cut into bite sized cubes
1/2 cup of cilantro leaves finely chopped
spicy barbecue sauce
juice of a lime
salt
toothpicks
Heat your barbecue to medium and liberally cover the chicken in spicy barbecue sauce. When the barbecue is ready, grill the chicken on one side, cook for 5-6 minutes then flip and cook on the other. Once flipped, spread more barbecue sauce on the chicken. Cook another 4-5 minutes, until done and remove from the heat. Sprinkle the chicken with salt. When cooled, carefully cut into cubes.
Toss the pineapple in the cilantro and lime juice.
Assemble using toothpicks.
3-4 chicken breasts sliced horizontally OR 9 chicken thighs
1 pineapple cut into bite sized cubes
1/2 cup of cilantro leaves finely chopped
spicy barbecue sauce
juice of a lime
salt
toothpicks
Heat your barbecue to medium and liberally cover the chicken in spicy barbecue sauce. When the barbecue is ready, grill the chicken on one side, cook for 5-6 minutes then flip and cook on the other. Once flipped, spread more barbecue sauce on the chicken. Cook another 4-5 minutes, until done and remove from the heat. Sprinkle the chicken with salt. When cooled, carefully cut into cubes.
Toss the pineapple in the cilantro and lime juice.
Assemble using toothpicks.
Thai Spring Rolls
Thai Spring Rolls
2 packages of wonton wrappers (you need between 80-90) or 1-2 packages of eggroll wrappers
4 cups of bean sprouts
1 cup of grated carrot
3 cups of cooked vermicelli (1/3 of a package)
1 1/2 cups of diced mushroom
1/2 cup of diced onion
2 tbsp of chopped cilantro stems (they hold up better than the leaves)
4 green onions diced
2 cloves of garlic diced
2 tbsp of fish sauce
2 tbsp of sweet chilli sauce
2 tsp of soya sauce
1 egg
1 tbsp of whole wheat flour (you can use another type of flour if needed)
couple tsp of water
pepper
2 tbsp veg oil plus oil for frying
Begin by heating a large frypan, with the 2 tbsp of oil, over medium heat. When hot, add the onions and mushrooms and saute for 3-4 minutes. Then add the carrots and garlic and saute another 3-4 minutes. Before adding the vermicelli, use some scissors to cut it into smaller pieces then add it to the pan. Do the same with the bean sprouts. Mix well adding a healthy dose of pepper. In a separate bowl, mix together the egg, soya sauce, sweet chilli sauce and fish sauce. Pour the mixture over the noodle bean sprout mixture and evenly incorporate it. Cook for another 3 -4 minutes while gently stirring to make sure the egg mixture has been absorbed by the noodles. Remove form the heat and add the green onions and cilantro stems. Taste test - it should be yummy enough to eat on its own.
To make the glue, in a small bowl add the whole wheat flour and a couple teaspoons of warm water. Mix well. Add more water if necessary, the mixture should be thin enough to spread easily on the wrappers but thick enough to hold its own.
Make spring rolls using the pictures and instructions above. You can cook straight away or freeze for later. If you freeze them, it is important to cook them from frozen.
When frying, heat a few inches of veg oil to around 360. Fry in batches and when golden all over, remove to paper towel to drain. They only take 4-5 minutes to cook. If you make larger ones, they will take longer. You may need to add more oil as you continue. Serve with Thai sweet chilli sauce. Makes 80-90 mini spring rolls.
****Please click the link at the top to see further instructions.
2 packages of wonton wrappers (you need between 80-90) or 1-2 packages of eggroll wrappers
4 cups of bean sprouts
1 cup of grated carrot
3 cups of cooked vermicelli (1/3 of a package)
1 1/2 cups of diced mushroom
1/2 cup of diced onion
2 tbsp of chopped cilantro stems (they hold up better than the leaves)
4 green onions diced
2 cloves of garlic diced
2 tbsp of fish sauce
2 tbsp of sweet chilli sauce
2 tsp of soya sauce
1 egg
1 tbsp of whole wheat flour (you can use another type of flour if needed)
couple tsp of water
pepper
2 tbsp veg oil plus oil for frying
Begin by heating a large frypan, with the 2 tbsp of oil, over medium heat. When hot, add the onions and mushrooms and saute for 3-4 minutes. Then add the carrots and garlic and saute another 3-4 minutes. Before adding the vermicelli, use some scissors to cut it into smaller pieces then add it to the pan. Do the same with the bean sprouts. Mix well adding a healthy dose of pepper. In a separate bowl, mix together the egg, soya sauce, sweet chilli sauce and fish sauce. Pour the mixture over the noodle bean sprout mixture and evenly incorporate it. Cook for another 3 -4 minutes while gently stirring to make sure the egg mixture has been absorbed by the noodles. Remove form the heat and add the green onions and cilantro stems. Taste test - it should be yummy enough to eat on its own.
To make the glue, in a small bowl add the whole wheat flour and a couple teaspoons of warm water. Mix well. Add more water if necessary, the mixture should be thin enough to spread easily on the wrappers but thick enough to hold its own.
Make spring rolls using the pictures and instructions above. You can cook straight away or freeze for later. If you freeze them, it is important to cook them from frozen.
When frying, heat a few inches of veg oil to around 360. Fry in batches and when golden all over, remove to paper towel to drain. They only take 4-5 minutes to cook. If you make larger ones, they will take longer. You may need to add more oil as you continue. Serve with Thai sweet chilli sauce. Makes 80-90 mini spring rolls.
****Please click the link at the top to see further instructions.
Mexican Shrimp Ceviche
Mexican Shrimp Ceviche
14 - 16 medium size raw shrimp sliced or chopped into small pieces
5 - 6 limes juiced (about 1 cup of lime juice)
1/2 pepper diced (I like to use yellow or orange for a colour contrast)
1 jalapeno deseeded and deveined diced
3 medium tomatoes chopped (guts removed)
half small onion diced (white, yellow or red)
1/2 cup of chopped cilantro
1 clove of garlic diced
salt
In a non reactive bowl, place your shrimp and lime juice making sure the shrimp are completely covered. Keep 2 tbsp of lime juice separate to add later. After letting the shrimp marinade for a few hours, strain them. Mix them with the rest of the ingredients and the 2 tbsp of lime juice. Don't add the salt until you are about to serve. Give a taste test to make sure you have enough lime and salt. Serve with tortilla chips and Corona with lime.
14 - 16 medium size raw shrimp sliced or chopped into small pieces
5 - 6 limes juiced (about 1 cup of lime juice)
1/2 pepper diced (I like to use yellow or orange for a colour contrast)
1 jalapeno deseeded and deveined diced
3 medium tomatoes chopped (guts removed)
half small onion diced (white, yellow or red)
1/2 cup of chopped cilantro
1 clove of garlic diced
salt
In a non reactive bowl, place your shrimp and lime juice making sure the shrimp are completely covered. Keep 2 tbsp of lime juice separate to add later. After letting the shrimp marinade for a few hours, strain them. Mix them with the rest of the ingredients and the 2 tbsp of lime juice. Don't add the salt until you are about to serve. Give a taste test to make sure you have enough lime and salt. Serve with tortilla chips and Corona with lime.
Sensational Summer Salsa
Sensational Summer Salsa
1 cup of black beans
1 ½ cups of chopped tomatoes (guts removed)
½ cup of corn (frozen is fine)
¼ cup of diced onion
2 avocados chopped
1 tsp of cumin seeds
1 clove of garlic minced
1 jalapeno seeded and minced
½ cup of red pepper chopped
juice of 1 - 2 limes
salt
Toast cumin seeds in a dry fry pan over medium heat. Toast til you begin to smell them. Add all the ingredients except the salt and mix well. Add the salt just before serving with tortilla chips.
1 cup of black beans
1 ½ cups of chopped tomatoes (guts removed)
½ cup of corn (frozen is fine)
¼ cup of diced onion
2 avocados chopped
1 tsp of cumin seeds
1 clove of garlic minced
1 jalapeno seeded and minced
½ cup of red pepper chopped
juice of 1 - 2 limes
salt
Toast cumin seeds in a dry fry pan over medium heat. Toast til you begin to smell them. Add all the ingredients except the salt and mix well. Add the salt just before serving with tortilla chips.
Garden Fresh Salad
Garden Fresh Salsa
3 tomatoes, guts removed and chopped
1/2 cup of peppers diced
1/4 cup of red onion diced
1 jalapeno, seeded, deveined and diced (leave some in if you want a little spicy)
1/2 cup of cilantro chopped
1 clove of garlic minced
1 tsp of olive oil
1 tsp of cumin seeds
~2tbsp of fresh lime juice
1/2 tsp of salt
Toast the cumin seeds over medium heat for a few minutes. Remove when you begin to smell them. Mix all the ingredients together. If not serving right away, omit the salt until just before serving.
3 tomatoes, guts removed and chopped
1/2 cup of peppers diced
1/4 cup of red onion diced
1 jalapeno, seeded, deveined and diced (leave some in if you want a little spicy)
1/2 cup of cilantro chopped
1 clove of garlic minced
1 tsp of olive oil
1 tsp of cumin seeds
~2tbsp of fresh lime juice
1/2 tsp of salt
Toast the cumin seeds over medium heat for a few minutes. Remove when you begin to smell them. Mix all the ingredients together. If not serving right away, omit the salt until just before serving.
Chicken Satays with Peanut Sauce
Chicken Satays
4 - 6 chicken breasts sliced into strips about an inch thick
the cream from 1 can of coconut milk
2 sticks of peeled and chopped lemongrass
2 tsp of coriander seeds
1/2 tsp of cumin seeds
2 tbsp chopped ginger
1 tsp of turmeric
1 tsp of salt
1/4 tsp pepper
2 tsp of sugar
pepper
kebab sticks
Heat the coriander and cumin seeds in a dry pan over medium heat. Move around and after a few minutes of toasting, you should be able to smell them. Remove them from the heat and add to the mortar and pestle. Smash well. Add the lemongrass and ginger and smash again. Add the rest of the marinade ingredients minus the coconut cream. When smashed into a paste like consistency, remove from the mortar and mix with the coconut milk. Cover the chicken with the marinade making sure to cover all of the chicken. Marinate for a few hours in the fridge. Make sure to soak your sticks in water so they don't burn when cooked on the barbecue.
Remove the chicken from the fridge and thread the sticks through them. Heat your barbecue to a medium heat and when hot, add your satays in batches. Cook on the first side about 5 - 6 minutes, the second side about 3 - 4. This time will vary on the thickness of your satays and the heat of your barbecue.
4 - 6 chicken breasts sliced into strips about an inch thick
the cream from 1 can of coconut milk
2 sticks of peeled and chopped lemongrass
2 tsp of coriander seeds
1/2 tsp of cumin seeds
2 tbsp chopped ginger
1 tsp of turmeric
1 tsp of salt
1/4 tsp pepper
2 tsp of sugar
pepper
kebab sticks
Heat the coriander and cumin seeds in a dry pan over medium heat. Move around and after a few minutes of toasting, you should be able to smell them. Remove them from the heat and add to the mortar and pestle. Smash well. Add the lemongrass and ginger and smash again. Add the rest of the marinade ingredients minus the coconut cream. When smashed into a paste like consistency, remove from the mortar and mix with the coconut milk. Cover the chicken with the marinade making sure to cover all of the chicken. Marinate for a few hours in the fridge. Make sure to soak your sticks in water so they don't burn when cooked on the barbecue.
Remove the chicken from the fridge and thread the sticks through them. Heat your barbecue to a medium heat and when hot, add your satays in batches. Cook on the first side about 5 - 6 minutes, the second side about 3 - 4. This time will vary on the thickness of your satays and the heat of your barbecue.
Peanut Sauce
1 cup of raw peanuts (could also use unsalted roasted - no need to toast if so)
1 - 2 tbsp of red curry paste (how hot do you want it?)
1 can of cocnut milk
1/2 tsp of salt
1 tsp of sugar
1 tbsp of coconut oil (or veg oil)
First, if you have raw peanuts, you must toast them over a medium heat until they are brown. Then place them into a small food processor and whaz them well. Some will be powdery and some will be in bits.
Heat the coconut oil in a sauce pan over medium heat. When hot, add the curry paste. Cook for a few minutes making sure to stir it about so it doesn't burn. After a few minutes, add the peanuts and mix well. Heat the peanuts for a few minutes and then add the rest of the ingredients. I initially just add the cream from the can of coconut milk. After mixing it well and letting it cook for about 5 minutes, turn the heat to low and add the coconut liquid found at the bottom of the can. Let cook another 3 - 4 minutes and taste test. Add more salt or sugar to adjust to your tastes. This can be set aside and heated up just before serving.
1 cup of raw peanuts (could also use unsalted roasted - no need to toast if so)
1 - 2 tbsp of red curry paste (how hot do you want it?)
1 can of cocnut milk
1/2 tsp of salt
1 tsp of sugar
1 tbsp of coconut oil (or veg oil)
First, if you have raw peanuts, you must toast them over a medium heat until they are brown. Then place them into a small food processor and whaz them well. Some will be powdery and some will be in bits.
Heat the coconut oil in a sauce pan over medium heat. When hot, add the curry paste. Cook for a few minutes making sure to stir it about so it doesn't burn. After a few minutes, add the peanuts and mix well. Heat the peanuts for a few minutes and then add the rest of the ingredients. I initially just add the cream from the can of coconut milk. After mixing it well and letting it cook for about 5 minutes, turn the heat to low and add the coconut liquid found at the bottom of the can. Let cook another 3 - 4 minutes and taste test. Add more salt or sugar to adjust to your tastes. This can be set aside and heated up just before serving.
Balsamic Beet and Spinach Salad
Balsamic Beet and Spinach Salad
1 medium size beet, roasted and cut into 8 quarters****
2 cups of spinach
2 tbsp of walnuts
a small chunk of feta
4 tbsp of olive oil
2 tbsp of balsamic vinegar
salt and pepper
Heat a pan over medium heat, drop the walnuts in. Let them heat up and toss them around a bit. When they are warm and smelling like walnuts, remove them and set aside. Add the oil to the same pan and let it heat up. When hot, add your quartered beets. Add some salt and pepper and give the beets a good toss around. Continue to saute them for 4-5 minutes. Add the balsamic vinegar and toss well. Saute for another 2-3 minutes and then turn off the heat.
Divide the spinach into 2 bowls. Add some crumbled feta to each bowl then place 4 quarters of beet into each bowl and then spoon the hot oil/balsamic mixture onto the salads. Top with the walnuts. Serve immediately.
1 medium size beet, roasted and cut into 8 quarters****
2 cups of spinach
2 tbsp of walnuts
a small chunk of feta
4 tbsp of olive oil
2 tbsp of balsamic vinegar
salt and pepper
Heat a pan over medium heat, drop the walnuts in. Let them heat up and toss them around a bit. When they are warm and smelling like walnuts, remove them and set aside. Add the oil to the same pan and let it heat up. When hot, add your quartered beets. Add some salt and pepper and give the beets a good toss around. Continue to saute them for 4-5 minutes. Add the balsamic vinegar and toss well. Saute for another 2-3 minutes and then turn off the heat.
Divide the spinach into 2 bowls. Add some crumbled feta to each bowl then place 4 quarters of beet into each bowl and then spoon the hot oil/balsamic mixture onto the salads. Top with the walnuts. Serve immediately.
Thai Tuna Cakes
Thai Tuna Cakes
3 cans of tuna in water, drained well and broken up
2 green onions diced
2 red chillies, deseeded, deveined and diced
2 kaffir lime leaves diced (optional)
1/4 cup of cilantro chopped
1/4 cup of red pepper diced
2 tbsp of ginger minced or grated
2 eggs beaten
a little salt and pepper
few tbsp of veg oil
Dipping Sauce:
2 tbsp of Thai fish sauce
1 tbsp rice wine vinegar
juice of half a lime
healthy pinch of brown sugar
2 tbsp of chopped cilantro
Mix well making sure the sugar is dissolved.
Mix all the dry ingredients together and then add the eggs. Mix well and form into golf ball size balls. Heat 2 - 3 tbsp of oil in a fry pan over medium heat. When hot, add the balls and gently flatten a little. They look like they will utterly fall apart and some may, but just be gentle. After cooking for a few minutes on one side, flip using a spatula and a fork. I use the fork to hold the cake in place while sliding the fish cake onto the spatula. Then gently slide onto the other side. Let brown for a few minutes on that side and then remove to a plate. Continue until all the cakes are cooked.
Ramsay, being the master that he is, has these beautiful, perfectly shaped fish cakes. Mine are more Jamie Oliver style with odd shapes and cracks meant to hold some of that delicious salty, sour sauce. These cannot be eaten with your hands but must be served with a fork.
3 cans of tuna in water, drained well and broken up
2 green onions diced
2 red chillies, deseeded, deveined and diced
2 kaffir lime leaves diced (optional)
1/4 cup of cilantro chopped
1/4 cup of red pepper diced
2 tbsp of ginger minced or grated
2 eggs beaten
a little salt and pepper
few tbsp of veg oil
Dipping Sauce:
2 tbsp of Thai fish sauce
1 tbsp rice wine vinegar
juice of half a lime
healthy pinch of brown sugar
2 tbsp of chopped cilantro
Mix well making sure the sugar is dissolved.
Mix all the dry ingredients together and then add the eggs. Mix well and form into golf ball size balls. Heat 2 - 3 tbsp of oil in a fry pan over medium heat. When hot, add the balls and gently flatten a little. They look like they will utterly fall apart and some may, but just be gentle. After cooking for a few minutes on one side, flip using a spatula and a fork. I use the fork to hold the cake in place while sliding the fish cake onto the spatula. Then gently slide onto the other side. Let brown for a few minutes on that side and then remove to a plate. Continue until all the cakes are cooked.
Ramsay, being the master that he is, has these beautiful, perfectly shaped fish cakes. Mine are more Jamie Oliver style with odd shapes and cracks meant to hold some of that delicious salty, sour sauce. These cannot be eaten with your hands but must be served with a fork.
Buffalo Chicken Bites
Buffalo Chicken Bites
~6 chicken breasts (boneless and skinless)
2 tbsp of cornstarch
1/2 cup of flour
veg oil
Sauce:
1/2 cup of Frank's Red Hot Sauce
2 tbsp of butter
1 tbsp of molasses
Begin by cutting the chicken into bite size pieces and toss with the flour and cornstarch. Heat a few tbsp of veg oil in a frypan over medium heat. Add pieces of chicken when the oil is hot making sure to not overcrowd the pan. Flip when brown on one side and continue to brown on all sides. When done, place chicken on paper towel and add more oil to the fry pan. Repeat the process until all the chicken is cooked.
Combine the sauce ingredients and microwave for 1 minute. Toss the chicken with the sauce and serve with blue cheese dressing, and a big ass iceberg salad or some raw veggies.
~6 chicken breasts (boneless and skinless)
2 tbsp of cornstarch
1/2 cup of flour
veg oil
Sauce:
1/2 cup of Frank's Red Hot Sauce
2 tbsp of butter
1 tbsp of molasses
Begin by cutting the chicken into bite size pieces and toss with the flour and cornstarch. Heat a few tbsp of veg oil in a frypan over medium heat. Add pieces of chicken when the oil is hot making sure to not overcrowd the pan. Flip when brown on one side and continue to brown on all sides. When done, place chicken on paper towel and add more oil to the fry pan. Repeat the process until all the chicken is cooked.
Combine the sauce ingredients and microwave for 1 minute. Toss the chicken with the sauce and serve with blue cheese dressing, and a big ass iceberg salad or some raw veggies.
Zucchini Fingers with Dip
Zucchini Fingers
2 medium size zucchinis, washed and cut into fingers (see picture above)
1 1/4 cup of panko bread crumbs
¼ cup of grated parmesan
1 tsp of onion powder
1 tsp of dried thyme (you can use fresh as well)
2 eggs mixed well
2 tbsp of flour
Veg oil spray
Salt and pepper
Set oven to 350. Line cookie sheet with parchment paper. Prepare egg in one shallow bowl. Mix breadcrumbs, parmesan, thyme, onion powder, salt and pepper together in another shallow bowl. Toss the cut zucchini in the flour so they are well coated, it helps the egg stick.
Spray the parchment paper with the veg oil spray. Begin taking your zucchini fingers and dipping them in the egg, then the breadcrumbs (use one hand for each bowl). Place them on the cookie sheet so they are not touching. You may need two cookie sheets. When finished, spray them with veg oil spray.
Bake at 350 for 15 minutes then flip and bake for another 10. Times may vary somewhat based on your oven. Sprinkle with salt as soon as they come out of the oven. Serve with dip dip.
2 medium size zucchinis, washed and cut into fingers (see picture above)
1 1/4 cup of panko bread crumbs
¼ cup of grated parmesan
1 tsp of onion powder
1 tsp of dried thyme (you can use fresh as well)
2 eggs mixed well
2 tbsp of flour
Veg oil spray
Salt and pepper
Set oven to 350. Line cookie sheet with parchment paper. Prepare egg in one shallow bowl. Mix breadcrumbs, parmesan, thyme, onion powder, salt and pepper together in another shallow bowl. Toss the cut zucchini in the flour so they are well coated, it helps the egg stick.
Spray the parchment paper with the veg oil spray. Begin taking your zucchini fingers and dipping them in the egg, then the breadcrumbs (use one hand for each bowl). Place them on the cookie sheet so they are not touching. You may need two cookie sheets. When finished, spray them with veg oil spray.
Bake at 350 for 15 minutes then flip and bake for another 10. Times may vary somewhat based on your oven. Sprinkle with salt as soon as they come out of the oven. Serve with dip dip.
Zucchini Finger Dip Dip - 2 ways
Curry Dip
¼ cup of mayo
¼ tsp curry powder
¼ tsp soy sauce
Mix well.
Sriracha Dip
¼ cup of mayo
1 tbsp sriracha
Mix well.
Curry Dip
¼ cup of mayo
¼ tsp curry powder
¼ tsp soy sauce
Mix well.
Sriracha Dip
¼ cup of mayo
1 tbsp sriracha
Mix well.
Crabtastic Dip
Crab Dip
2 cans of crabmeat (or 1 large can of lobster meat)
1 block of cream cheese (room temperature)
1 cup of grated cheddar
1 cup of mayo
¼ cup of diced onion
2 tsp of dill
Salt and pepper
Mix everything together well. Let sit for the day or overnight. You can stuff into a bread bowl or in a 9x9 baking dish (approximate) and bake in a 350 oven for 30 min. Serve with crackers and/or sliced baguette.
2 cans of crabmeat (or 1 large can of lobster meat)
1 block of cream cheese (room temperature)
1 cup of grated cheddar
1 cup of mayo
¼ cup of diced onion
2 tsp of dill
Salt and pepper
Mix everything together well. Let sit for the day or overnight. You can stuff into a bread bowl or in a 9x9 baking dish (approximate) and bake in a 350 oven for 30 min. Serve with crackers and/or sliced baguette.
Magic Dip
Magic Dip
1/2 cup of mayo (not Miracle Whip - ewwww)
1/2 cup of sour cream
1 shallot minced
1 tbsp fresh lemon juice
1/4 tsp celery salt
2 tbsp of minced parsley (cilantro is also good)
salt and pepper
Mix it all together then refrigerate for a few hours. Taste test before serving. You may need more lemon, or salt/pepper.
1/2 cup of mayo (not Miracle Whip - ewwww)
1/2 cup of sour cream
1 shallot minced
1 tbsp fresh lemon juice
1/4 tsp celery salt
2 tbsp of minced parsley (cilantro is also good)
salt and pepper
Mix it all together then refrigerate for a few hours. Taste test before serving. You may need more lemon, or salt/pepper.
Green Curry Mussels
Green Curry Mussels
1 can of coconut milk
1 tbsp green curry paste (more if you want it stronger)
the juice of one lime
2 tsp brown sugar
2 tsp of fish sauce
1 tbsp finely chopped ginger
1 tbsp of finely chopped garlic
2 - 4 lbs of live mussels
4 kaffir lime leaves if you have them
¼ cup of chopped cilantro
2 tbsp of veg oil
In a roaster, fry garlic and ginger in the oil over a medium heat on the barbecue. After about one minute, you should start to smell it, add the rest of the ingredients (not mussels) and stir to combine. Cook for another 5 - 6 minutes with the lid closed on the barbecue. Add mussels to the sauce and cover pan with a sheet pan or the lid to the roaster and close barbecue. Cook for 8 - 10 minutes. When all of them are open, remove from heat. Sprinkle with cilantro and serve with crusty bread.
1 can of coconut milk
1 tbsp green curry paste (more if you want it stronger)
the juice of one lime
2 tsp brown sugar
2 tsp of fish sauce
1 tbsp finely chopped ginger
1 tbsp of finely chopped garlic
2 - 4 lbs of live mussels
4 kaffir lime leaves if you have them
¼ cup of chopped cilantro
2 tbsp of veg oil
In a roaster, fry garlic and ginger in the oil over a medium heat on the barbecue. After about one minute, you should start to smell it, add the rest of the ingredients (not mussels) and stir to combine. Cook for another 5 - 6 minutes with the lid closed on the barbecue. Add mussels to the sauce and cover pan with a sheet pan or the lid to the roaster and close barbecue. Cook for 8 - 10 minutes. When all of them are open, remove from heat. Sprinkle with cilantro and serve with crusty bread.
Kim Bap
Kim Bap
sheets of nori
1 cup of sushi (calrose or Korean sticky) rice
julienned carrots
julienned cucumber
1 tsp of sesame oil
2 eggs
1 tsp soya sauce
1 tsp of veg oil
couple slices of cooked turkey bacon cut into strips (optional-can be substituted with pork bacon, ham or omitted)
few tbsp of toasted sesame seeds
Sauce:
2 tbsp soya sauce
1 tbsp white vinegar
options: toasted sesame seeds or chilli flakes
This will make 3 kim bap rolls.
First you must make your rice. If you have a rice cooker, one cup of sushi rice with one and 1/3 cups of water works perfectly. If you don't have a rice cooker, just follow the directions on the rice package. When the rice is cooked, scoop it into a wide bowl and let it cool. When it has somewhat cooled, add the sesame oil and mix it in really well. Continue to let cool until it is just a little warm or room temperature.
While the rice is cooking, crack and mix the eggs, with the soya sauce, in a bowl. Heat the veg oil up in a non-stick fry pan over medium heat. When the oil is hot, add the egg and move the pan around so the egg is spread over the surface of the pan. When the egg is cooked on one side, after 2-3 minutes, flip and cook for another minute. Remove from the pan and slice into half an inch strips.
You need to have your julienned veggies and egg ready, along with your bacon or ham. You also need a little saucer of water which you will use when finishing off your roll.
Place your nori on a clean surface and using a rice paddle or a firm spatula, spread your rice over 3/4 of the nori sheet. Use the paddle to spread and press the rice down evenly, right to the edges of the sheet. About 1/4 of the way up, line your veggies, egg and meat from one side to the other. When finished, gently take the end and fold it into the veggies and meat. Then, using all of your fingers, press the bottom edge in firmly and continue to roll, using all your fingers. You don't have to be too gentle, the nori will hold as long as your rice isn't hot and your nori is fresh. When you have almost finished rolling, stop!! Take one hand and dip a finger into the water, then wet the final edge of the of the nori. The water acts like glue and helps seal the roll. Once you have finished rolling, it is important to place the roll seam side down while making the others.
When you are finished making your rolls, use a sharp (not serrated) knife to slice them into 1/2 inch rounds. You can wet the knife if you are having trouble with the sticky rice. Sprinkle your rounds with sesame seeds and serve with the dip.
sheets of nori
1 cup of sushi (calrose or Korean sticky) rice
julienned carrots
julienned cucumber
1 tsp of sesame oil
2 eggs
1 tsp soya sauce
1 tsp of veg oil
couple slices of cooked turkey bacon cut into strips (optional-can be substituted with pork bacon, ham or omitted)
few tbsp of toasted sesame seeds
Sauce:
2 tbsp soya sauce
1 tbsp white vinegar
options: toasted sesame seeds or chilli flakes
This will make 3 kim bap rolls.
First you must make your rice. If you have a rice cooker, one cup of sushi rice with one and 1/3 cups of water works perfectly. If you don't have a rice cooker, just follow the directions on the rice package. When the rice is cooked, scoop it into a wide bowl and let it cool. When it has somewhat cooled, add the sesame oil and mix it in really well. Continue to let cool until it is just a little warm or room temperature.
While the rice is cooking, crack and mix the eggs, with the soya sauce, in a bowl. Heat the veg oil up in a non-stick fry pan over medium heat. When the oil is hot, add the egg and move the pan around so the egg is spread over the surface of the pan. When the egg is cooked on one side, after 2-3 minutes, flip and cook for another minute. Remove from the pan and slice into half an inch strips.
You need to have your julienned veggies and egg ready, along with your bacon or ham. You also need a little saucer of water which you will use when finishing off your roll.
Place your nori on a clean surface and using a rice paddle or a firm spatula, spread your rice over 3/4 of the nori sheet. Use the paddle to spread and press the rice down evenly, right to the edges of the sheet. About 1/4 of the way up, line your veggies, egg and meat from one side to the other. When finished, gently take the end and fold it into the veggies and meat. Then, using all of your fingers, press the bottom edge in firmly and continue to roll, using all your fingers. You don't have to be too gentle, the nori will hold as long as your rice isn't hot and your nori is fresh. When you have almost finished rolling, stop!! Take one hand and dip a finger into the water, then wet the final edge of the of the nori. The water acts like glue and helps seal the roll. Once you have finished rolling, it is important to place the roll seam side down while making the others.
When you are finished making your rolls, use a sharp (not serrated) knife to slice them into 1/2 inch rounds. You can wet the knife if you are having trouble with the sticky rice. Sprinkle your rounds with sesame seeds and serve with the dip.
Spinach and Artichoke Dip
Spinach Artichoke Dip
1/2 block of softened cream cheese
1/2 cup of greek yogurt (or sour cream)
1/2 cup of mayo
3 cloves of garlic minced
1 medium onion minced
1 can of artichokes drained well and chopped
1 package of spinach
zest of a lemon
1/4 of grated parmesan
1 cup of shredded jalapeno cheddar
1/2 tsp of Old Bay Seasoning (or seasoning salt of your choice)
2 green onions diced
salt and pepper
In a frying pan, over medium heat, add 2 tbsp of olive oil and heat up. Add the chopped onions and saute for a few minutes then add the garlic, some salt and pepper. Saute for a few more minutes and then add the spinach. Cook until the spinach has wilted. Remove from the heat and drain any liquid. You can chop the spinach into smaller pieces now or you can do this before adding it to the pan.
Mix the yogurt, cream cheese, mayo, parm, zest and Old Bay together. Add the onion, garlic, artichokes, spinach mixture and incorporate well. Spread into a pan that is roughly 8x8 and sprinkle with half of the green onion and the cup of shredded cheddar.
Bake in a 350 degree oven for 20 minutes. Sprinkle with the remaining green onion after removing from the oven. I often turn the oven to broil and leave the dip under the broiler for just a few minutes to give it some colour. Serve with crackers and/or sliced baguette.
1/2 block of softened cream cheese
1/2 cup of greek yogurt (or sour cream)
1/2 cup of mayo
3 cloves of garlic minced
1 medium onion minced
1 can of artichokes drained well and chopped
1 package of spinach
zest of a lemon
1/4 of grated parmesan
1 cup of shredded jalapeno cheddar
1/2 tsp of Old Bay Seasoning (or seasoning salt of your choice)
2 green onions diced
salt and pepper
In a frying pan, over medium heat, add 2 tbsp of olive oil and heat up. Add the chopped onions and saute for a few minutes then add the garlic, some salt and pepper. Saute for a few more minutes and then add the spinach. Cook until the spinach has wilted. Remove from the heat and drain any liquid. You can chop the spinach into smaller pieces now or you can do this before adding it to the pan.
Mix the yogurt, cream cheese, mayo, parm, zest and Old Bay together. Add the onion, garlic, artichokes, spinach mixture and incorporate well. Spread into a pan that is roughly 8x8 and sprinkle with half of the green onion and the cup of shredded cheddar.
Bake in a 350 degree oven for 20 minutes. Sprinkle with the remaining green onion after removing from the oven. I often turn the oven to broil and leave the dip under the broiler for just a few minutes to give it some colour. Serve with crackers and/or sliced baguette.
Christmas Rolls
Christmas Roll Ups
2 cups of chopped leftover turkey
4 green onions chopped
1 whole roasted red pepper chopped
1/2 block of cream cheese softened
1/4 cup of basil pesto
1/4 cup of mayo
4 large tortillas
salt and pepper
Mix the cream cheese, pesto and mayo together. Lay the tortilla on a flat, clean surface and spread a thin layer of the pesto mixture. Scatter the toppings evenly over the tortilla. Sprinkle with some salt and pepper. Gently but firmly roll the tortilla up. If you roll it too tightly, the toppings will get pushed out and if it is too loose, the toppings will fall out when you cut it. The first one you ever do is a right off, I usually feed it to my husband and then the rest turn out well. Once rolled, use a sharp knife to cut the rolls into slices, not too thinly. These can be made ahead and refrigerated before cutting.
2 cups of chopped leftover turkey
4 green onions chopped
1 whole roasted red pepper chopped
1/2 block of cream cheese softened
1/4 cup of basil pesto
1/4 cup of mayo
4 large tortillas
salt and pepper
Mix the cream cheese, pesto and mayo together. Lay the tortilla on a flat, clean surface and spread a thin layer of the pesto mixture. Scatter the toppings evenly over the tortilla. Sprinkle with some salt and pepper. Gently but firmly roll the tortilla up. If you roll it too tightly, the toppings will get pushed out and if it is too loose, the toppings will fall out when you cut it. The first one you ever do is a right off, I usually feed it to my husband and then the rest turn out well. Once rolled, use a sharp knife to cut the rolls into slices, not too thinly. These can be made ahead and refrigerated before cutting.
Thai One On Dip with Wonton Chips
THAI ONE ON DIP WITH WONTON CHIPS
Wontons:
1 package of wontons
garlic powder
salt
spray oil
Chicken Layer:
1 package of ground chicken or turkey (beef or pork would also work)
2 cups of coleslaw mix
2 tbsp of sriracha
2 tbsp of soya sauce
1 large clove of garlic minced
1 tbsp of minced ginger
2 green onions chopped
pepper to taste
Base Layer:
1 avocado
4oz of softened cream cheese (half a block)
¼ cup of plain yogurt
juice of one lime
1/2 tbsp of soya sauce
2 green onions
1 clove of garlic minced
Toppings:
sesame seeds
cilantro
chopped cashews
mint
2 tbsp of sesame oil with ½ tsp of chilli flakes or Thai flavoured oil (optional)
To make the wontons, preheat the oven to 375. Line a large or two small cookie sheets with parchment paper. Cut your wontons in half. Spray the parchment and then lay your wontons on the parchment, try not to overlap any. Spray the wonton wrappers once they have all been laid out and then sprinkle them with some garlic powder and salt. Bake for ~5 mins. Keep an eye on them. You can make these ahead of time and keep in an airtight container.
To make the base layer, throw everything in the food processor. Taste test. Spread into the bottom of a 8x8 pan, or thereabouts.
To make the chicken layer, fry the chicken in a little veg oil over a medium heat. If a lot of liquid accumulates, drain it off. Break the chicken into small pieces as it is cooking. When the chicken is starting to get some colour (about 5 minutes in) add the garlic, ginger and green onions. Continue to cook and when almost done, add the soya sauce, sirachi, pepper and cole slaw mix. Cook another 2-3 minutes allowing the cole slaw mix to wilt slightly. Set aside to cool. Taste test. You could also make this ahead of time and refrigerate until ready to serve. Take it out of the fridge and let it sit so it isn't cold.
Prepare your toppings. Toast your sesame seeds and cashews if not already toasted. Chop your herbs and green onions. Combine the chilli flakes and sesame oil and let sit for a while to help infuse the heat of the chillies into the oil.
When the chicken layer is cool, gently spoon it onto your base, then add your toppings. Serve with your wontons and some Singha Beer!!
Wontons:
1 package of wontons
garlic powder
salt
spray oil
Chicken Layer:
1 package of ground chicken or turkey (beef or pork would also work)
2 cups of coleslaw mix
2 tbsp of sriracha
2 tbsp of soya sauce
1 large clove of garlic minced
1 tbsp of minced ginger
2 green onions chopped
pepper to taste
Base Layer:
1 avocado
4oz of softened cream cheese (half a block)
¼ cup of plain yogurt
juice of one lime
1/2 tbsp of soya sauce
2 green onions
1 clove of garlic minced
Toppings:
sesame seeds
cilantro
chopped cashews
mint
2 tbsp of sesame oil with ½ tsp of chilli flakes or Thai flavoured oil (optional)
To make the wontons, preheat the oven to 375. Line a large or two small cookie sheets with parchment paper. Cut your wontons in half. Spray the parchment and then lay your wontons on the parchment, try not to overlap any. Spray the wonton wrappers once they have all been laid out and then sprinkle them with some garlic powder and salt. Bake for ~5 mins. Keep an eye on them. You can make these ahead of time and keep in an airtight container.
To make the base layer, throw everything in the food processor. Taste test. Spread into the bottom of a 8x8 pan, or thereabouts.
To make the chicken layer, fry the chicken in a little veg oil over a medium heat. If a lot of liquid accumulates, drain it off. Break the chicken into small pieces as it is cooking. When the chicken is starting to get some colour (about 5 minutes in) add the garlic, ginger and green onions. Continue to cook and when almost done, add the soya sauce, sirachi, pepper and cole slaw mix. Cook another 2-3 minutes allowing the cole slaw mix to wilt slightly. Set aside to cool. Taste test. You could also make this ahead of time and refrigerate until ready to serve. Take it out of the fridge and let it sit so it isn't cold.
Prepare your toppings. Toast your sesame seeds and cashews if not already toasted. Chop your herbs and green onions. Combine the chilli flakes and sesame oil and let sit for a while to help infuse the heat of the chillies into the oil.
When the chicken layer is cool, gently spoon it onto your base, then add your toppings. Serve with your wontons and some Singha Beer!!
Grilled Radishes with Creamy Dip
Grilled Radishes with Creamy Dip
1 bag of radishes, washed and halved
1 - 2 tbsp of oil (any kind)
salt and pepper
Dip:
4 tbsp of mayo
1 shallot minced
1 clove of garlic minced
1 tbsp of lime or lemon juice
1 tbsp of chopped cilantro (I think lots of herbs could be used as well - basil, mint, dill, parsley)
salt and pepper
Mix the ingredients for the dip together and let sit in the fridge (~30 min) to allow the flavours to flourish. Taste before serving to see if it needs to be adjusted.
Toss your radishes in the oil, salt and pepper. Grill over medium heat (using a basket makes it much easier) and turn after browned on one side, about 3 - 5 minutes. When brown on both sides remove from heat, sprinkle with some nice sea salt and serve with the dipping sauce.
1 bag of radishes, washed and halved
1 - 2 tbsp of oil (any kind)
salt and pepper
Dip:
4 tbsp of mayo
1 shallot minced
1 clove of garlic minced
1 tbsp of lime or lemon juice
1 tbsp of chopped cilantro (I think lots of herbs could be used as well - basil, mint, dill, parsley)
salt and pepper
Mix the ingredients for the dip together and let sit in the fridge (~30 min) to allow the flavours to flourish. Taste before serving to see if it needs to be adjusted.
Toss your radishes in the oil, salt and pepper. Grill over medium heat (using a basket makes it much easier) and turn after browned on one side, about 3 - 5 minutes. When brown on both sides remove from heat, sprinkle with some nice sea salt and serve with the dipping sauce.
Wontons
Wontons
1 package of ground chicken or turkey - 450g (ground pork would also work)
1 small onion minced
2 cloves of garlic minced
3 green onions chopped
3 - 4 tbsp of soya sauce
1 package of wonton wrappers
pepper
veg oil
2 tbsp of flour (white or whole wheat)
water
Dipping sauce:
1/4 cup of soya sauce
2 tbsp of white vinegar
1 tbsp of toasted sesame seeds
1 green onion minced (optional)
Heat a fry pan over medium heat with 2 tbsp of veg oil in it. When hot add your onions and fry for a few minutes. Add your pepper and garlic and fry another minute then add your meat. Fry until cooked and then add your soya sauce and green onions. Turn off the heat and stir to combine well. Taste test. It should be salty with a touch of pepper. Set aside to cool.
To make your glue, use a small dish and add 2 tbsp of flour (white or whole wheat is fine). Add a tbsp of warm water at a time and stir until the consistency is a paste.
Set up your wonton making station: music, drink, clean surface, covered tray, paste, wonton wrappers, filling, spoon. Put about a tbsp of filling into the middle of each wonton wrapper. Using your finger, line two edges of the wonton wrapper with paste. Gently fold over the wonton wrapper sealing the edges and pushing out any air that may get trapped. Place your wontons on the tray without touching and continue until all the filling is gone. To fry them, heat 2 - 4 inches of veg oil to about 365 degrees. If you have no thermometer, drop a corner of a wonton in and see if it bubbles. If it does, it should be hot enough.
If you chose to freeze your wontons, cook them from frozen, do not thaw them. Remember that if they are frozen they will bring down the temperature of the oil and you may want to add them slowly so the temp does not drop too drastically. Remove the wontons when they are golden and place on a tray or plate covered in paper towel. Serve with dipping sauce.
1 package of ground chicken or turkey - 450g (ground pork would also work)
1 small onion minced
2 cloves of garlic minced
3 green onions chopped
3 - 4 tbsp of soya sauce
1 package of wonton wrappers
pepper
veg oil
2 tbsp of flour (white or whole wheat)
water
Dipping sauce:
1/4 cup of soya sauce
2 tbsp of white vinegar
1 tbsp of toasted sesame seeds
1 green onion minced (optional)
Heat a fry pan over medium heat with 2 tbsp of veg oil in it. When hot add your onions and fry for a few minutes. Add your pepper and garlic and fry another minute then add your meat. Fry until cooked and then add your soya sauce and green onions. Turn off the heat and stir to combine well. Taste test. It should be salty with a touch of pepper. Set aside to cool.
To make your glue, use a small dish and add 2 tbsp of flour (white or whole wheat is fine). Add a tbsp of warm water at a time and stir until the consistency is a paste.
Set up your wonton making station: music, drink, clean surface, covered tray, paste, wonton wrappers, filling, spoon. Put about a tbsp of filling into the middle of each wonton wrapper. Using your finger, line two edges of the wonton wrapper with paste. Gently fold over the wonton wrapper sealing the edges and pushing out any air that may get trapped. Place your wontons on the tray without touching and continue until all the filling is gone. To fry them, heat 2 - 4 inches of veg oil to about 365 degrees. If you have no thermometer, drop a corner of a wonton in and see if it bubbles. If it does, it should be hot enough.
If you chose to freeze your wontons, cook them from frozen, do not thaw them. Remember that if they are frozen they will bring down the temperature of the oil and you may want to add them slowly so the temp does not drop too drastically. Remove the wontons when they are golden and place on a tray or plate covered in paper towel. Serve with dipping sauce.
Judith's Dip
Judith's Dip
1 block of cream cheese softened (light is fine)
1 cup of mayo
3 green onions minced
2 bell peppers diced (your choice of colours)
1 large chicken breast or 2 small breasts cooked and chopped
1/2 cup of diced red onion
1/2 cup of basil pesto (you may want to use a little more)
In a bowl combine cream cheese, mayo and green onions. Mix well and spread on the bottom of a casserole dish (9 x 11). Then spread your pesto over this in a thin layer. Make sure to cover every available spot. Then sprinkle chicken, then onions and finally peppers. Serve with tortilla chips or crackers and have a nice drink.
1 block of cream cheese softened (light is fine)
1 cup of mayo
3 green onions minced
2 bell peppers diced (your choice of colours)
1 large chicken breast or 2 small breasts cooked and chopped
1/2 cup of diced red onion
1/2 cup of basil pesto (you may want to use a little more)
In a bowl combine cream cheese, mayo and green onions. Mix well and spread on the bottom of a casserole dish (9 x 11). Then spread your pesto over this in a thin layer. Make sure to cover every available spot. Then sprinkle chicken, then onions and finally peppers. Serve with tortilla chips or crackers and have a nice drink.
Fresh Spring Rolls
Fresh Spring Rolls
Ingredients for 4 fresh rolls:
4 large rice papers
warm water on a plate
1/4 of a package or rice vermicelli noodles
assorted veggies julienned (peppers, carrots, cucumbers, mango, spring onions, spinach, avocado)
fresh herbs (cilantro, mint, basil) you can use any combination of these herbs and veggies.
Dipping sauce for plating:
1/4 cup of soya sauce (if making gluten free use tamari)
juice of one lime
juice of one lemon
juice of one small orange
2 cloves of garlic minced well (or microplaned)
1 thumb size piece of ginger minced well (or microplaned)
1 tbsp of toasted sesame seeds
Dipping sauce for travelling:
1/2 cup of sweet chilli sauce
2 tbsp of lime juice
Mix well.
Bring a pot of water to boiling and add your vermicelli. Turn the heat off and put the cover on. Let the noodles sit for about 5 min. Taste to see if cooked. They are very easy to overcook so keep a close eye on them. When they are ready, drain them and rinse with cold water. Prepare whatever veggies/fruits you are using.
Carefully pour warm water on a plate and have a clean tea towel spread on your counter. Immerse a rice paper in the warm water and let sit for a few minutes. When you remove it, it should be soft. Place it on a tea towel and add another rice paper to the plate. Take a handful of rice noodles and place on your rice paper (not in the middle but closer to the edge near you). Then take a few julienned veggies of each and lay on top of the noodles. Leave about half an inch on the end of each bundle of noodles and veggies. Place your herbs on top and if you are making these to go then add your chilli sauce mixture to the bundle. At least a tbsp or two of sauce is nice. Gently begin rolling your spring roll while using your fingers to tightly pull in the noodles and veggies. Once you have made one fold over, tuck the edges in and continue rolling. Place seam side down on a plate. If your rice paper rips while you are rolling you can continue rolling because often it won't make a difference. If you are plating these rolls, cut them on a diagonal and sprinkle with black sesame seeds if you have them. Serve with the dipping sauce.
Ingredients for 4 fresh rolls:
4 large rice papers
warm water on a plate
1/4 of a package or rice vermicelli noodles
assorted veggies julienned (peppers, carrots, cucumbers, mango, spring onions, spinach, avocado)
fresh herbs (cilantro, mint, basil) you can use any combination of these herbs and veggies.
Dipping sauce for plating:
1/4 cup of soya sauce (if making gluten free use tamari)
juice of one lime
juice of one lemon
juice of one small orange
2 cloves of garlic minced well (or microplaned)
1 thumb size piece of ginger minced well (or microplaned)
1 tbsp of toasted sesame seeds
Dipping sauce for travelling:
1/2 cup of sweet chilli sauce
2 tbsp of lime juice
Mix well.
Bring a pot of water to boiling and add your vermicelli. Turn the heat off and put the cover on. Let the noodles sit for about 5 min. Taste to see if cooked. They are very easy to overcook so keep a close eye on them. When they are ready, drain them and rinse with cold water. Prepare whatever veggies/fruits you are using.
Carefully pour warm water on a plate and have a clean tea towel spread on your counter. Immerse a rice paper in the warm water and let sit for a few minutes. When you remove it, it should be soft. Place it on a tea towel and add another rice paper to the plate. Take a handful of rice noodles and place on your rice paper (not in the middle but closer to the edge near you). Then take a few julienned veggies of each and lay on top of the noodles. Leave about half an inch on the end of each bundle of noodles and veggies. Place your herbs on top and if you are making these to go then add your chilli sauce mixture to the bundle. At least a tbsp or two of sauce is nice. Gently begin rolling your spring roll while using your fingers to tightly pull in the noodles and veggies. Once you have made one fold over, tuck the edges in and continue rolling. Place seam side down on a plate. If your rice paper rips while you are rolling you can continue rolling because often it won't make a difference. If you are plating these rolls, cut them on a diagonal and sprinkle with black sesame seeds if you have them. Serve with the dipping sauce.
Vegetable Pancake
Veggie Pancake (Pa Jun)
1 cup of flour (I use plain white or rice flour for my gluten free friend)
2 cloves of garlic minced
2 tbsp of soya sauce
1 tbsp sesame seeds
1 medium carrot julienned (you can use your peeler to get thin peels as well)
4 green onions julienned
1 egg
1 cups of water
few tbsp of veg oil
Sauce:
1/4 cup of soya sauce (Korean and Japanese are the best)
1 tbsp of white vinegar
1 tsp of toasted sesame seeds
pinch of chilli flakes (or more if you like)
Mix all together and put in one or two small dipping dishes.
In a large fry pan, heat 2 tbsp of oil over a medium heat. Mix all the ingredients except oil in a bowl. The mixture should be similar to a breakfast pancake batter. Pour a ladle full of batter into the fry pan and, using a spatula, spread the mixture out well so it is in a thin layer. When the pancake browns on one side, flip and brown on the other. You may have to press it down after flipping as the flip side is bumpy and needs a little help getting brown. Place in a warm oven while you cook the rest of the batter. You may need to add more oil as you cook the other pancakes. When finished, cut pancakes like a pizza and serve with dipping sauce and chopsticks.
1 cup of flour (I use plain white or rice flour for my gluten free friend)
2 cloves of garlic minced
2 tbsp of soya sauce
1 tbsp sesame seeds
1 medium carrot julienned (you can use your peeler to get thin peels as well)
4 green onions julienned
1 egg
1 cups of water
few tbsp of veg oil
Sauce:
1/4 cup of soya sauce (Korean and Japanese are the best)
1 tbsp of white vinegar
1 tsp of toasted sesame seeds
pinch of chilli flakes (or more if you like)
Mix all together and put in one or two small dipping dishes.
In a large fry pan, heat 2 tbsp of oil over a medium heat. Mix all the ingredients except oil in a bowl. The mixture should be similar to a breakfast pancake batter. Pour a ladle full of batter into the fry pan and, using a spatula, spread the mixture out well so it is in a thin layer. When the pancake browns on one side, flip and brown on the other. You may have to press it down after flipping as the flip side is bumpy and needs a little help getting brown. Place in a warm oven while you cook the rest of the batter. You may need to add more oil as you cook the other pancakes. When finished, cut pancakes like a pizza and serve with dipping sauce and chopsticks.
Mushroom Tart
Mushroom Tart
1 puff pastry
1 container of mushrooms quartered
2-3 cloves of garlic crushed
1 small red chilli diced
1 cup shredded mozzarella cheese
½ finely grated parmesan
Handful of torn basil (cilantro or Italian parsley works as well)
Few tbsp olive oil
Salt and pepper
Set your oven to 350 and heat up a fry pan on medium to high heat. Add a few tbsp of olive oil to the pan and when it is hot add your mushrooms. Meanwhile roll out puff pastry with a rolling pin until it is quite thin. Use flour so it doesn’t stick. Line a cookie sheet with parchment paper and transfer the pastry onto it. Poke the pastry with a fork here and there. Brown the mushrooms and add some pepper while they are frying. When they are somewhat brown, remove them from the heat. Put about 2 tbsp of olive oil on the pastry and spread. Sprinkle with salt, garlic, and chilli. Then evenly spread the mozza, then the mushrooms and on top the parm. Throw it into the oven for 20 min. After removing from the oven, sprinkle the basil and if you have a nice olive oil, pour a little over your tart. Cut and serve hot.
1 puff pastry
1 container of mushrooms quartered
2-3 cloves of garlic crushed
1 small red chilli diced
1 cup shredded mozzarella cheese
½ finely grated parmesan
Handful of torn basil (cilantro or Italian parsley works as well)
Few tbsp olive oil
Salt and pepper
Set your oven to 350 and heat up a fry pan on medium to high heat. Add a few tbsp of olive oil to the pan and when it is hot add your mushrooms. Meanwhile roll out puff pastry with a rolling pin until it is quite thin. Use flour so it doesn’t stick. Line a cookie sheet with parchment paper and transfer the pastry onto it. Poke the pastry with a fork here and there. Brown the mushrooms and add some pepper while they are frying. When they are somewhat brown, remove them from the heat. Put about 2 tbsp of olive oil on the pastry and spread. Sprinkle with salt, garlic, and chilli. Then evenly spread the mozza, then the mushrooms and on top the parm. Throw it into the oven for 20 min. After removing from the oven, sprinkle the basil and if you have a nice olive oil, pour a little over your tart. Cut and serve hot.