MISCELLANEOUS: You might like to give this recipe to try to produce delicious vegetable chips at home.

OVER-BAKED VEGETABLE FRIES/CHIPS:

 

 

 

1 1/2 lbs. each potatoes and parsnips

1 lb. carrots

seasoning mix:

    1/2 tsp. each ground cumin, coriander, chilli powder & salt

    1/4 tsp. garlic powder

    pinch of ground cloves

4 tbsp. extra virgin olive oil

 

 

 

Preheat over to 425 degrees F.  Peel and cut vegetables into 1/2 inch X 3 inch long pieces; then transfer to a large bowl. Mix seasoning ingredients together and add into vegetables together with the oil. Toss well together; then transfer to large baking sheet (s), spreading the pieces out evenly.

 

Bake for 50-55 minutes until vegetables are cooked and golden. Toss vegetables in pan from time to time during cooking to ensure even cooking.

DESSERTS: This is a spectacular dessert to be enjoyed on festive occasions. Hope you'll like it.

APPLE SOUFFLE:

 

 

 

3 eggs, separated, room temperature                           

6 large apples

1 tbsp lemon juice                                                      

2 oz butter

1 tsp. cinnamon                                                          

2 oz sugar

icing sugar for dusting

caramelized apple:

    2 oz each butter & sugar

    1 tsp. finely-grated lemon rind                    

    1 tbsp lemon juice

    2 tbsp. brandy or Calvados, optional                      

    3 apples      

 

 

 

Preheat oven to 400 degree F.   Slice off the stalk end of the 6 apples. Cut around the top edge of each apple and scoop out and reserve the flesh, leaving about ½-inch border. Brush all the cut edges of the apple cups with lemon juice to prevent discoloration.

Transfer apple-cups to an oven-proof pan

 

Roughly chop the flesh and place in a pan with 1 tbsp. water. Cover and cook over medium heat for 5-8 minutes until softened. Remove from heat and press through a sieve into a bowl. Add butter into apple puree; then stir in cinnamon, sugar and egg yolks.

 

Peel, core and quartered the 3 apples, then cut each quarter into 4 slices. Melt butter in a shallow non-stick skillet and add apples. Cook quickly, turning once, until light golden. Stir in sugar, lemon rind and juice. Simmer mixture for a few minutes until syrupy and caramelized. Keep warm.

 

In a large, dry, grease-free bowl, beat egg whites until stiff and dry. Fold a quarter into the apple mix; then gently fold in the rest of beaten egg whites. Carefully spoon mixture into the prepared apple cups. Bake for 20 to 25 minutes until the soufflé filling is well risen and golden brown. Transfer to 6 serving plates.

 

Warm brandy or Calvados, if using, and pour over caramelized apples. Carefully ignite into flame; then when the flame dies down, spoon caramelized apples and sauce decoratively around the apple soufflés. Dust soufflés with icing sugar to serve.

CHINESE COOKING: This recipe has been updated to be used fin making BBQ spare ribs, one of my family's favourite comfort foods.

CANTONESE BBQ PORK 义燒: & RIBS 燒 排育****

 

 

 

2-3 lbs pork butt, or pork spare ribs                                                    

 

liquid honey for basting                                              

 

marinade:

 

    5-6 tbsp. sugar                                                        

    2 tbsp. rice wine or dry sherry

    2 glove garlic, crushed                                

    ¼ tsp. 5-spice powder                                                                                             

    2 stalks green onion, cut into long pieces    

    ½ tbsp. salt

    3 tbsp. light soy, or 2 tbsp light + 1 tbsp. dark soy sauce                                        

    few drops of red food colouring

 

 

 

Cut pork butt pieces into 2-inch wide long strips, or with spare ribs, leave the strips whole, and place them in a large bowl. Mix marinade ingredients together. Pour marinade over the meat & mix well to ensure that the strips are well coated. Cover and marinate for 2-3 hours.

 

Preheat oven to 350 degrees F. Arrange pork pieces on an oiled rack over a large roasting pan. Roast for 30 minutes. Take out and baste meat with marinade; then with generous coating of honey. Raise oven temperature to 425 degrees, then return meat to oven. Cook 10 minutes at higher heat to glaze. Check for doneness by piecing meat with a skewer, or make a cut with the knife between the rib bones. If juices run clear, or there is no pinkness showing in the ribs, the meat is cooked. Do not over cook. Allow to stand for 5 minutes in the pan before carving. Slice pork into serving pieces of desired thickness, or cut spare ribs into individual bones with meat to serve.

 

 

 

Alternately, cooking can be done on a BBQ grill over medium-high to high direct heat. Cooking time depends on thickness of the strips. On average, a 1-1 ½ -inch thick piece of pork takes 5-6 minutes to cook.  Check for doneness but do not over cook. Dilute honey coating slightly with warm water, & do not glaze meat until it is almost cooked, to avoid excessive charring.

 

 

 

MISCELLANEOUS: If you love sausages, you will be delighted with this simple recipe of sausage stew.

MIXED SAUSAGE RAGOUT:

 

 

 

1 lb. each hot Italian sausages, bratwurst, kielbasa and weisswurst or veal sausages                                               

3 onions, sliced into rings                                          

6 cloves garlic, minced

2 tsp. cumin                                                                

1 ½ tsp. dried oregano

1 x 28 oz. canned tomatoes, drained and chopped   

1 x 7 ½ oz. jar roasted peppers

1 cup Spanish olives, halved and pitted                    

1 cup dry white wine

salt and pepper                                                           

3 tbsp. cooking oil

 

 

 

Bring a large pot of water to a boil. Prick sausages all over and boil them in simmering water for 3-4 minutes. Drain and pat dry.

 

In a large heavy skillet over medium high heat, heat 2 tbsp. oil until hot and brown sausages in batches. Drain on paper towels as they are cooked. Cool and slice cooked sausages into 1½ -2-inch chunks. Keep warm.

 

Pour off all the fat in skillet and add 1 tbsp. oil. Cook onions over medium heat for a few minutes or until soft and tender. Add garlic, cumin and oregano and cook 2 minutes more. Add tomatoes, wine, roasted peppers and olives. Bring to a boil and simmer mixture together for 5 minutes. Return sausages to the pot and continue simmering uncovered for 15 minutes. Add salt and pepper to taste.  Serve hot

MISCELLANEOUS: Basmatic rice is not only great to go with Indian food, it is delicious to be enjoyed everyday.

PLAIN BOILED BASMATI RICE:

 

 

 

1 ¾ cups basmati rice, washed and drained              

1 tbsp. ghee or unsalted butter

3 cups water                                                               

¼ salt or to taste

 

 

 

 

Wash rice through several changes of water and drain.

 

In a large pot, heat ghee or unsalted butter over medium-high heat and cook rice grains thoroughly for 2-3 minutes.

 

Add the water and salt to taste; and bring to the boil. Reduce heat to low. Cover pot and cook gently for 15 to 20 minutes.

 

To serve, fluff the grains gently with a fork.