Sep 22, 2007

Food for thought

You are salt, you are light

Matthew 5:11-16

“Blessed are you when people revile you and persecute you and utter all kinds of evil against you falsely on my account. Rejoice and be glad, for your reward is great in heaven, for in the same way they persecuted the prophets who were before you.

“You are the salt of the earth; but if salt has lost its taste, how can its saltiness be restored? It is no longer good for anything, but is thrown out and trampled under foot.

“You are the light of the world. A city built on a hill cannot be hid. No one after lighting a lamp puts it under the bushel basket, but on the lampstand, and it gives light to all in the house. In the same way, let your light shine before others, so that they may see your good works and give glory to your Father in heaven."

Sep 8, 2007

Tasty Herbed Crumbed Fish with Lemon Mustard Mayonnaise

Lemon Mustard Mayonnaise

1/3 cup mayonnaise
1 tsp seeded mustard
2 tbsp lemon juice

Dust fish lightly with flour, shake off excess flour. Dip fish into combined eggs and water, then toss in combined breadcrumbs, garlic, parsley and coriander, press breadcrumbs on firmly.

Heat oil in frying pan, add fish to pan in single layer. Fry in medium heat for 5 minutes or until fish is tender. Drain on absorbent paper served with lemon mustard mayonnaise.

Fish in Coconut Beer Batter

1 cup plain flour
1 1/4 cup beer
2 tablespoon coconut cream
1 kg white fish, chopped
Plain flour, extra
Oil for deep frying

Dipping sauce

1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped stuffed olives
2 tablespoon tomato sauce

Sift flour into medium bowl, gradually beat until smooth. Stir in coconut. Toss fish in extra flour, shake away excess flour. Dip fish into beer batter. Deep fry about 4 pieces at a time until crisp and golden. Drain on absorbent paper. Serve with sauce and chips, if desired.

Dipping sauce:

Combine all ingredients in a small bowl.

Sep 3, 2007

Eat & Cook Dangerously

Spaghetti that will make you cry

2 pounds of ground beef
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 purple bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
8 cloves of garlic, mashed
6 pieces of celery, sliced
6 pieces of carrots, sliced
8 large mushrooms, sliced
3 26 ounce containers of Parmalat or freshly
chopped tomatoes (enough to fill up the pot)
a few spoons of fresh chopped parsley
spoon of fresh oregano
spoon of fresh basil
spoon of ground dried hot pepper
2 spoons of demi-glace
spoon of sugar
shot o' olive oil
glass o' wine
can o' beer
a few accidental cigarette ashes
salt and fresh pepper
Heat up the oil in a big pot. Add garlic, fry for
a minute, then add beef and half of the
onions. After a few minutes, push to one
side and in the empty space sauté peppers,
onions, celery.

When the beef is grey, add mushrooms and
tomatoes and stir everything together. No
need to drain the fat. Add the remaining
ingredients then simmer for two hours,
stirring occasionally, adding more beer or
wine at your discretion.

Serve with grated cheese, booze and spaghetti cooked al dente.

-Eat Dangerously Cookbook

Sep 1, 2007

What does this fairy tale story and this cake have in common?

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