Monday, July 30, 2012

Pease Porridge Hot...

Green Peace Salad

This is not a porridge but a salad
that I had some time ago at a party.  It was absolutely scrumptious and reminded me of the old nursery rhyme.  It consisted of green peas, salad leaves of different kinds and very thinly sliced cabbage dipped in hot water and drained.  The dressing was a unique combination of blended paneer, yoghurt and a dash of mayonaisse.  I could have easily finished the whole bowl by myself, but manners prevailed.

The Recipe:  1 large bag of mixed lettuce leaves, seperated according to colour and shredded; 1/2 a cabbage sliced very, very fine; 1 cup green peas, boiled.

For Dressing:  1/4 cup paneer, mashed; 1/4 cup yoghurt; 1/8 cup mayonnaise; sugar, salt & white pepper to taste.  Blend together till creamy and keep aside.

Dip the sliced cabbage for one minute in boiling water, drain and plunge into cold water to retain crispness.  Drain thoroughly.  To assemble place boiled peas at bottom of large, salad bowl.  Surround with different coloured shredded lettuce leaves.  Place the cabbage on top of the peas.  Pour the dressing over.  Mix just before serving and eat as an accompaniment to any meal.

Sunday, July 29, 2012

The Colour Purple

Jewelled Vegetable Stir Fry

One thing I love in Malaysia is going to the supermarket.  It may seem a mundane thing to do.  The vast array of brightly coloured vegetables is a veritable rainbow of choice and once cooked very enticing and appetising. Purple cabbage adds character to any dish and especially when the colour is retained after cooking.  So try this and watch your kids eyes light up in surprise.

The Recipe:

1/2 a head of purple cabbage, cut into chunks; 1/2 a head of green cabbage, cut into chunks; 2 carrots, cut into slices and halved; 10 French beans cut into three pieces each; 3 flakes garlic minced; 1 inch piece ginger diced; salt & white pepper to taste; 2 tbsp olive oil.

Wash & clean vegetables before stir frying.  Heat olive oil in a non stick pan and  stir fry the ginger garlic until golden brown.  Add the carrots and stir fry for 3 minutes. Next add the French beans and stir fry for 2 minutes only.  Lastly add the purple & green cabbage and stir fry on high heat for 1 minute only.  Add pepper and salt.  Serve hot as an accompaniment to any meal.

NB:  Stir fry all vegetables on high heat, especially the purple cabbage (1 minute only) in order to retain the glorious colour.  Cook it longer and it will become a washed out version of itself.

Happy Eating!

Monday, July 2, 2012

Apple & Carrot Sugarless Cinnamon Cake

One Of A Kind Cake

77th birthdays are a One Of A Kind occasion and deserves the very best.  
Out came all the books and recipes.  Compared everything and came up with A One Of A Kind Cake meant for very special people- read  Gladys Elisha Alias Mummy/Ma/Nana .  It had to please everyone and the result was a moist, sweet and very different Apple & Carrot Cake.  Make it yourself and rate it for fun!

The Recipe:                                                                                  
1 cup wheat flour; 1 tsp baking powder; 1/4 tsp baking soda; 1 tsp cinnamon powder; 125 gms cold butter; 75 gms almonds, powdered; 1 cup grated red apples; 1/2 cup grated carrots; 1/3 cup chopped raisins; grated zest of 1/2 an orange; 4 tbsp fresh orange juice; 2 large eggs.
For Topping:  50gms Almonds, powdered; 2 tbsp honey
Grease and line a 9 inch round pan.  Preheat oven to 180 C.  Sieve wheat flour and baking powder and soda together and place in a large mixing bowl.  Cut in the butter till mixture resembles bread crumbs.  Add the rest of the ingredients one by one and mix until well combined.  Pour into cake pan and bake for forty minutes till done or until skewer inserted in middle comes out clean.  Cool.  Transfer to cake plate.  Spread the honey evenly on top.  Sprinkle almond powder all over evenly.  Decorate with ribbons and other knick knacks.  Insert Happy Birthday Wishes on Cake.  Serve at the right moment and enjoy yourself.