Sunday, February 24, 2019
Thursday, February 21, 2019
Quesadillas
Shrimp Quesadillas
Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 8 Author Layla
Ingredients
Instructions
1 pound uncooked medium shrimp peeled and deveined
1 tablespoon olive oil
1/2 cup onion chopped
1/2 cup bell pepper chopped
2 cloves garlic minced
2 tablespoons taco seasoning or 1 tablespoon chili powder and 1/2 teaspoon EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper
1-2 cups melting cheese mozzarella, cheddar, Mexican blend or Monterey Jack
6-8 Medium flour tortillas
1. Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
2. Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
3. Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
4. Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
5. Serve with Sour cream, salsa, or guacamole.
Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 8 Author Layla
Ingredients
Instructions
1 pound uncooked medium shrimp peeled and deveined
1 tablespoon olive oil
1/2 cup onion chopped
1/2 cup bell pepper chopped
2 cloves garlic minced
2 tablespoons taco seasoning or 1 tablespoon chili powder and 1/2 teaspoon EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper
1-2 cups melting cheese mozzarella, cheddar, Mexican blend or Monterey Jack
6-8 Medium flour tortillas
1. Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
2. Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
3. Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
4. Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
5. Serve with Sour cream, salsa, or guacamole.
Tuesday, February 19, 2019
Orange cake www.crazyforcrust.com
https://www.crazyforcrust.com/orange-pound-cake/?fbclid=IwAR0ksWOQhpWwl2IlpUJFCh_PYQXKlI9lx_X6_9g_V9cEFYDqvan3yzpsBk4
Orange Pound Cake
prep time:20 MINS
cook time:45 MINS
total time:1 HR 5 MINS
Orange Pound Cake is the perfect sweet and citrusy cake that's a good alternative to lemon! Use up your oranges to make this easy bundt cake with triple the orange flavor.
INGREDIENTS FOR THE POUND CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter — softened
2 cups granulated sugar
5 large eggs
3/4 cup buttermilk
1/3 cup fresh orange juice
2 tablespoons orange zest
1 teaspoon vanilla
1/2 teaspoon orange extract
FOR THE GLAZE:
1/4 cup granulated sugar 1/4 cup fresh orange juice
FOR THE FROSTING:
1 cup powdered sugar 1-2 tablespoons orange juice 1 tablespoon orange zest
INSTRUCTIONS :
Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray (use the kind with flour for best results).
2. Whisk together flour, salt, and baking powder in a medium bowl. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Combine buttermilk with orange zest, orange juice, vanilla extract and orange extract (if using) in a measuring cup.
4. Add the flour mixture (with the mixer on low) in three parts alternately with the buttermilk mixture, beginning and ending with flour. Beat just until it comes together. Do not overmix!
5. Pour batter into prepared pan. Bake until a toothpick inserted in centers comes out clean, 45- 55 minutes.
6. While the cake is baking, make the glaze by heating granulated sugar and orange juice in a small pan over low heat. Bring to a simmer and stir. Once sugar is dissolved, remove from heat and let sit until cake is done. It will thicken as it cools.
7. Once done, cool cake 10 minutes in pan, then turn out cake onto a rack. Use a pastry brush to spread the glaze evenly over the tops and sides of the cake. Let dry and cool completely before drizzling with frosting.
8. Make the drizzle by whisking powdered sugar with juice and zest. Use 1-2 tablespoons of juice for desired consistency. Leave the cake on a rack. Drizzle over cake and let dry, about 30 minutes. Carefully transfer cake to a serving plate.
9. Store loosely covered for up to 3 days.
Orange Pound Cake
prep time:20 MINS
cook time:45 MINS
total time:1 HR 5 MINS
Orange Pound Cake is the perfect sweet and citrusy cake that's a good alternative to lemon! Use up your oranges to make this easy bundt cake with triple the orange flavor.
INGREDIENTS FOR THE POUND CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter — softened
2 cups granulated sugar
5 large eggs
3/4 cup buttermilk
1/3 cup fresh orange juice
2 tablespoons orange zest
1 teaspoon vanilla
1/2 teaspoon orange extract
FOR THE GLAZE:
1/4 cup granulated sugar 1/4 cup fresh orange juice
FOR THE FROSTING:
1 cup powdered sugar 1-2 tablespoons orange juice 1 tablespoon orange zest
INSTRUCTIONS :
Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray (use the kind with flour for best results).
2. Whisk together flour, salt, and baking powder in a medium bowl. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Combine buttermilk with orange zest, orange juice, vanilla extract and orange extract (if using) in a measuring cup.
4. Add the flour mixture (with the mixer on low) in three parts alternately with the buttermilk mixture, beginning and ending with flour. Beat just until it comes together. Do not overmix!
5. Pour batter into prepared pan. Bake until a toothpick inserted in centers comes out clean, 45- 55 minutes.
6. While the cake is baking, make the glaze by heating granulated sugar and orange juice in a small pan over low heat. Bring to a simmer and stir. Once sugar is dissolved, remove from heat and let sit until cake is done. It will thicken as it cools.
7. Once done, cool cake 10 minutes in pan, then turn out cake onto a rack. Use a pastry brush to spread the glaze evenly over the tops and sides of the cake. Let dry and cool completely before drizzling with frosting.
8. Make the drizzle by whisking powdered sugar with juice and zest. Use 1-2 tablespoons of juice for desired consistency. Leave the cake on a rack. Drizzle over cake and let dry, about 30 minutes. Carefully transfer cake to a serving plate.
9. Store loosely covered for up to 3 days.
Sunday, February 10, 2019
Saturday, February 9, 2019
Sunday, January 27, 2019
Pork momos'
500 g pork mince (belly part)
½ cup onion finely chopped
¼ cup coriander and spring onion finely chopped
2 tsp fresh minced ginger
2 tsp minced garlic,
dash of soy sauce,
one tbsp. sesame oil,
2 tbsp. vegetable oil ( optional ),
salt to taste ( this time I used jelly made from pork rind and ribs instead of oil )
For the momos, place all ingredients in a large bowl mix to combine. Cover and set aside for 10 to 15 minutes to develop flavour. Place a steamer with water in the base over high heat. If you using wonton wrappers-Lay out wrappers on the bench, and moisten around the top edge of each wrapper using a wet finger.
Place half a flat tablespoon of mixture in the centre of each wrapper, and almost fold in half. Gradually bring sides together from one end whilst making a few pleats in one side and curving the momos , and join two end together.
Repeat with remaining wrappers and filling.
Steam for 8-10 minutes, or until wonton wrappers are tender. Serve immediately with tomato chutney or other condiments you prefer. Note• ready made Wonton wrappers are available in supermarkets or Asian food stores !
½ cup onion finely chopped
¼ cup coriander and spring onion finely chopped
2 tsp fresh minced ginger
2 tsp minced garlic,
dash of soy sauce,
one tbsp. sesame oil,
2 tbsp. vegetable oil ( optional ),
salt to taste ( this time I used jelly made from pork rind and ribs instead of oil )
For the momos, place all ingredients in a large bowl mix to combine. Cover and set aside for 10 to 15 minutes to develop flavour. Place a steamer with water in the base over high heat. If you using wonton wrappers-Lay out wrappers on the bench, and moisten around the top edge of each wrapper using a wet finger.
Place half a flat tablespoon of mixture in the centre of each wrapper, and almost fold in half. Gradually bring sides together from one end whilst making a few pleats in one side and curving the momos , and join two end together.
Repeat with remaining wrappers and filling.
Steam for 8-10 minutes, or until wonton wrappers are tender. Serve immediately with tomato chutney or other condiments you prefer. Note• ready made Wonton wrappers are available in supermarkets or Asian food stores !
Wednesday, January 9, 2019
Tuna balls MThomas
1 can tuna
3 onions
2 green chilli
1 and 1/2 inch piece ginger
Chopped curry leaves
Chopped coriander
2 potatoes mashed
1 egg beaten
Bread crumbs
Dry masala:
Pepper pwd
Garam masala
Method-
Strain tuna. Heat oil in pan and fry green chillies, ginger, chopped curry leaves and onions till soft. Remove from flame and add to tuna with chopped coriander leaves and dry masala. Add one egg and make desired shapes for frying.
Roll in breadcrumbs.
Shallow fry in oil.
3 onions
2 green chilli
1 and 1/2 inch piece ginger
Chopped curry leaves
Chopped coriander
2 potatoes mashed
1 egg beaten
Bread crumbs
Dry masala:
Pepper pwd
Garam masala
Method-
Strain tuna. Heat oil in pan and fry green chillies, ginger, chopped curry leaves and onions till soft. Remove from flame and add to tuna with chopped coriander leaves and dry masala. Add one egg and make desired shapes for frying.
Roll in breadcrumbs.
Shallow fry in oil.
Subscribe to:
Posts (Atom)