I had someone ask me for a Chinese Egg Roll recipe… Unfortunately I don’t have one… but I do have a Thai Spring Roll Recipe that is to die for. It is adapted for the recipe in “Easy Thai Cooking” by The Australian Women’s Weekly Cookbooks
50g rice vermicelli
250g lean ground turkey
1 tablespoon Oil
1 clove garlic, crushed
1 teaspoon fresh red chilies, minced very finely
2 green onions chopped
1 medium carrot, finely grated
2 tablespoon fresh cilantro – chopped
1 teaspoon fish sauce
100g cooked prawns, shelled and chopped very finely
30 spring roll sheets
1 tablespoon flour
2 tablespoons water
Oil for deep frying
1.Cover vermicelli with warm water in a bowl and let stand 10 minutes, drain and chop
2.Heat oil in a pan, cook the turkey, garlic and chilies, stirring until the meat is browned. Add onions, carrot, cilantro, fish sauce, prawns and vermicelli.
3.Fry and stir until warmed through.
4.Place approximately 1 Table spoon on the corner of each pastry sheet and brush the edges with the water/ flour mixture. Fold the two sides into the middle and roll up
5.Deep fry the spring rolls in hot oil (350F) until well browned. Drain on paper and serve hot with sweet chili sauce.
In keeping with the cupcake theme I would like to share some cupcake love with all of you. While searching for interesting cupcake recipes to send to my cupcake swap partner I happened upon this blog – The Cupcake Blog. She has amazing recipes that are easy to follow and sound delish!! I have also added her to my blog roll. So enjoy my bit of cupcake love 😉
A good friend of mine once said “I cannot believe you made it to 25 without a copy of the “Joy of Cooking” Boy was she right. In my house growing up the staple cookbook for everything was the Joy of Cooking. My mom used it for so many recipes and methods. And when she wasn’t around and one of us kids was making dinner or baking we would rely on it for any questions we might have. When I moved out of my parent’s home I was constantly phoning my mom and asking her to look things up for me or give me recipes over the phone. For every birthday and Christmas I would ask for a copy of the Joy of Cooking sadly I never received this precious gift until my 25th birthday.
On my birthday I did not receive one copy but three copies! One from my loving boyfriend, one from my mom and one from my good friend Susan! I thought it was the funniest thing ever… here I was lacking the Joy of Cooking… then I was over “joyed” with three copies. I ended up keeping Susan’s copy and returning my mom’s and Boyfriend’s copies.
Since that time my Joy of Cooking has been well used… I recently participated in Sketched Soul’s cupcake swap. In my package I included a recipe for Peanut Butter Cupcakes with Chocolate Satin Frosting. Today I share with you too!
Peanut Butter Cupcakes
18 regular cupcakes / 350 degree oven
1 ¼ cups all purpose flour
¾ cup packed brown sugar
½ teaspoon salt
¾ cup milk
1/3 cup milk
1/3 cup peanut butter
1 large Egg
1 tablespoon unsalted butter, softened
1 tablespoon vegetable oil
¾ cup semi sweet chocolate chips
1. Combine all ingredients in a food processor and pulse for a few seconds to mix.
2. Scrape the sides of the mixer and then pulse until batter is smooth..
3. Scoop into cupcake cups and bake at 350 F for 25-30 minutes or until a toothpick comes out clean.
Chocolate Satin Frosting
6 oz unsweetened chocolate
1 cup evaporated milk or heavy cream
½ cup sugar
6 tablespoons unsalted butter
1 teaspoon vanilla
1. Break chocolate into pieces
2. In a small saucepan bring milk or cream to a boil.
3. Remove saucepan from heat and add chocolate without stirring.
4. Cover and set aside for 1 minute.
5. Pour mixture into food processor or blender and add sugar, butter and vanilla.
6. Blend until mixture is perfectly smooth 1 minute or more.
7. Transfer to a bowl and set aside for a few minutes until the desired consistency is reached
My DF and are always on the go. I like to make this snack after work and before soccer. It has a lot of flavor and must be nutritious!
A few drops of olive oil
1 small onion diced
1 can Chick peas
In a medium frying pan heat the oil… now if you are using non stick you can omit the oil if you’d like to. Add the Onions and sauté until golden brown. Drain the chick peas and add to the pan. Sauté for about 5 min. Add a much chili flakes as you like to add some spice. Depending on how salty your chick peas are you may also want to add a sprinkle of salt.
This is soooooo yummy. My friend spent a year living in Mexico and I watched her make salsa a few times. Here is my take on her recipe.
6 finely diced roma tomatoes – must be ripe!
½ finely minced sweet onion
1 finely minced Jalapeno pepper (depends on how hot you like it. Start with less and add more if you want it hotter)
1 handful of chopped cilantro
1 lime juiced
Salt to taste
Combine all ingredients in a bowl and stir well. Add salt at end to your own taste. Serve with tortilla chips.
Ok I was sooooooo proud of myself this past weekend… I made samosas on my very own!!! Now I did use the inspiration of a few cooking books to get the idea of the main ingredients. Any way here is my recipe. Please share your recipes in the comment box because I want to make a few different kinds for Eid.
2 medium Potatoes
1 tsp Black mustard seeds
2 medium onion – chopped
1 tsp ground coriander
1-2 tsp Chili powder (depends on how hot you like them 😉
1tsp Garam masala
¼ tsp Tumeric powder
1 carrot – peeled and chopped
1cup frozen (or fresh) peas
½ cup green beans – trimmed and chopped
Salt to taste
Ready made Spring roll wrappers 20
Vegetable oil for deep frying
First make the filling:
Peel and cut the potatoes in to small cubes. Put in large pot with some salt and bring to a boil; As soon as the water is boiling drain. Heat the oil in a pan… a good blurp will do. Add the mustard seeds and fry until they start to pop. Add the onions and fry until soft and translucent. Add all the spices and a bit of salt. Fry until fragrant and then add the potatoes, carrot, peas and beans. Cook for 15 – 20 minutes; remove from heat and let cool
Make you wash by whisking an egg with a few tsp of water. Cut the spring roll wrappers in half so you have rectangular pieces. Once the filling is cooled down place a heaping tsp at one end in the centre. Then run a thin layer of egg wash on all the outer edges of the pastry. Then fold the end over the filling making a triangle shape. Keep folding back and forth making a triangle.
Heat the frying oil. Fry the samosas a few at a tome for about 30 seconds or until they are golden brown flipping them part way through. Set to drain on paper towel.
Serve hot with mint & tamarind chutney!
This recipe makes 40 small samosas… probably way too many to eat in one sitting. I freeze mine after they cool. Then when I feel like having a snack I pop a few into the microwave for 30 seconds and then broil them for 1 minute each side to crisp them back up. Yummmmmmmy!!
I found a similar recipe to this on Epicurious.com and adjusted it to my own taste. DF and I really enjoyed it.
3 or so Garlic cloves – Chopped finely
1 Jalapeno chopped finely
3 green onions chopped
½ bunch of fresh cilantro roughly chopped
½ Cups (approx) of Plain Yogurt
2 limes – zest the skin and Squeeze the juice
2 hot red chilies (I use Thai chilies)
Salt to taste
3 Tbs of olive oil
Mix all the ingredients to taste. I added extra olive oil to make it more liquidy. Pour over chicken pieces (I cut up a whole chicken, but you can use what ever cut of chicken you like) Yields enough to cover about 6 chicken breasts. Allow chicken to marinate for 2-8 hours. Then grill chicken basting with the marinade regularly. Or roast in the oven at 350ºF for 20-25 minutes for boneless and 25-35 minutes for bone-in. I served with rice and Basil Green Beans