Monthly Archives: February 2007

Spicy Fish

I buy whole (gutted) frozen white fish score the skin and bake with a spicy marinade kind of thing.

3 green onions chopped finely
2 cloves garlic crushed
1 inch piece ginger – peeled and chopped finely
1 chilli seeded and chopped very fine (if you like it really spicy leave in the seeds or add another chilli)
1 Tbs Fish Sauce
1 lime Juiced
splash of olive oil (optional)
1 handfull cilantro roughly chopped

Combine all ingredients and mix well. Spread over outside of fish. Bake at 350F for 5 minutes each side. Then broil for 2 minutes each side to make it crispy (baking times will depend on how thick your fish is). I usually serve with rice and vegetables.



Carrot Cake

Here is my all time favorite carrot cake recipe.

2 cups Flour
2 cups Sugar (white)
1 tsp Baking Soda
1 tsp Cinnamon
1.5 cups Vegetable Oil
4 Eggs
1 tsp Vanilla
3 cups shredded carrots

Put all dry ingredients in a large mixing bowl and mix thoroughly. Make a well in the centre and add all remaining ingredients except carrots. Mix very well. Add carrots and stir well. Pour batter into a 9×13 greased and floured pan. Bake at 350F for 30 minutes or until a toothpick comes out clean. Cool on a rack. While cake is cooling you can make the icing

Cream Cheese Icing
In a food processor combine
1.5 c hard cream cheese (the kind that come in the block)
1c icing sugar
1t vanilla

Blend on high until the mixture is smooth. Do not over blend or your icing will be runny. Put in fridge to set until cake has completely cooled. Spread thickly over cake and serve.

Lamb anyone?

Does anyone have a great Lamb recipe? I’m tired of the same old same old lamb curry or lamb vindaloo.

Butter Chicken

I was looking for something yummy to make my DF this weekend for dinner. I remembered reading a recipe for Butter Chicken on one of my favourite food blogs (and the inspiration behind my blog) Wayfarer in the Kitchen.

It was an amazing recipe! The only recommendation I would make is to cut down on the butter. The recipe calls for 2/3 cup of butter. you could probably half this and it would be just as good.

Happy Valentine’s Day

Hope you all have a great Valentine’s Day. These are just simple sugar cookies that I decorated for treats in my office.

1 cup White Sugar
1 cup Butter (room temperature)
1 Egg (well beaten)
1 tsp Vanilla
2 cups Flour
3 Tbs baking powder
1/8 tsp salt

Cream butter, add sugar gradually and continue to beat until well mixed. Add Egg and vanilla and mix well. Slowly add the dry ingredients and combine thoroughly. Should form a thick dough. Wrap dough in plastic wrap and set in fridge to chill (about 1 hour). Once dough is chilled split in half and roll out on a floured surface. Must be very thin – less than ¼ of an inch. Cut out with cookie cutters. Bake in a 350 F oven for 8-10 minutes. Edges should just barely be turning brown. Place on racks and allow to cool completely. Ice and decorate!

8 Tbs Icing sugar
2 Tbs water
1-2 drops of food coloring

Mix all ingredients together in a small bowl. If the icing is too dry add more water 1/8 tsp at a time. You don’t want it too runny… it should make a sort of glaze that can be brushed thinly onto the cookies.

Chinese (Hot Pot) Fondue

My birthday is coming up and my family has asked what I want for my birthday dinner. It is a tradition in our family that the Birthday person gets to choose what they want for dinner on their Birthday. As a Kid I used to choose Chinese Fondue. I loved that you got to sit around the table and cook your own food. This version is also a lot healthier than the cheese or oil types of fondues I have seen.

The Hot Pot fondue consists of a broth (I usually do vegetable broth) in which you cook various meats and vegetables on the ends of special skewers. Then you have yummy sauces that you dip the meat and vegetables in.

This year my Aunt and Uncle had us over for dinner on New Years Eve and they served the Hot Pot type of Fondue not knowing that it was my favorite. Here is a rough recipe to get you started.

Vegetable Broth:
6 parts water
1 part canned Vegetable stock (if desired)
3 cloves garlic – Peeled
1 inch piece of Ginger – Peeled
1 Onion – peeled and quartered
1 Dicon Root – peeled and chopped in large pieces
2 stalks Celery – washed and chopped in large pieces
Salt – to taste

In a large stock pot combine all the ingredients except the salt. Bring to a boil. Let simmer for a few hours. I usually start the broth in the morning and let it simmer away all day adding more water if necessary. Just before serving scoop out the garlic, and vegetables with a slotted spoon and discard. Add salt to taste if necessary.

Now I just prefer the vegetable stock… but you can used whatever type of stock you like Chicken stock or beef stock etc. While you are waiting for the stock to get all yummy and flavorful you can prepare the meat and vegetables. These are all just suggestions so feel free to do whatever you like.

Beef – sliced very thinly
Chicken – sliced very thinly
Prawns – Peeled and de-veined

Mushrooms – washed and quartered if large
Snap peas

Dipping sauce:
(For each person you will need the following)
1 egg
1 Tbs Soy Sauce
1 Tbs Oyster Sauce
1 Tbs Oil

In a large bowl combine all ingredients and whisk together. Pour into small ramekins for each person. We also have chili sauce on the table so each person can make their sauce a spicy as they like it.

Now there are all kinds of fancy fondue sets you can get. My family just uses and butane element and a large pot. Then we have the special fondue forks that are color coordinated so everyone has two forks to cook their food. When you are all ready to sit down and eat move pot to fondue burner on table and set to simmer. Have your guests fill their plates with the raw meats and vegetables then skewer with fondue forks and cook in the broth. Then dip in the sauce and eat. We usually throw handfuls of spinach in the pot and scoop them out with a little net or slotted spoon. This makes for a very social meal so be sure to have fun and enjoy your company!

Stir-Fried Jack Fruit

My Fiancée’s mom showed me how to make this dish and I’m sure I don’t do it the same way she does… but the result is very yummy none the less. I serve this as a side dish to Lamb or Chicken curry.

2 Tablespoons of vegetable oil
¼ teaspoon anise seeds
¼ teaspoon fenugreek seeds
¼ teaspoon fennel seeds
¼ teaspoon black mustard seeds
2 green cardamom pods – cracked open
1 small onion – diced
1can Jack Fruit – drained and chopped roughly in ½ inch cubes
1 teaspoon curry powder
1 teaspoon Garam Masala
¼ teaspoon chili powder – more if you like it really spicy
½ a red pepper – diced
1 medium tomato – chopped roughly in ½ inch cubes
Cilantro – Chopped

1. Heat oil in deep frying pan or large pot
2. Add all seeds and cardamom pods. Fry until the seeds start to pop
3. Then add the onions and fry until golden brown
4. Add Jack Fruit, spices and red pepper. Fry for about 5 minutes until the jack fruit is warmed through. I find that this during this part the mixture can seem quite dry. Don’t worry! just make sure you are stirring.
5. Add the tomato and salt to taste (if desired)
6. Now here is where you can adjust the consistency. If your tomato is not very juicy you may want to add a bit of water to increase the sauciness of the dish. Or if you like it dryer just add a tiny bit of water to steam the Jack Fruit and vegetables
7. Top with chopped cilantro and serve over rice… or my favorite with naan.