Archive for the ‘ Dinner ’ Category

Matcha Chocolate Banana Bread

A between challenge post ??? I know… It’s been a long time since I did more than DB Challenge. Well, thank God I have a little bit more time in my hand now. I also have been buying a lot of cooking books lately, since I left most of my old ones back in Jordan. So,I took the recipe from “The Great British Book of Baking” one of my recent ones… I just add ” a little” matcha powder… you might notice that I’ve been in this matcha madness mood always lately… hope you don’t mind 😉

Quiche Lorraine

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Lately I’ve been craving for quiches so much, I made all kinds of quiche with what ever ingredients I have in my pantry.The best partof this, is that I found a recipe of easy crust, which actually a mimic of puff pastry with  a shorter process of making and the result is just like “real” Pate Feuilletée. So now I can make good pastry in  no time 🙂

Of all the quiches , of course the classic Quiche Loraine is my favorite ( I just adore classic dishes), put in a little twist of adding shredded cheddar, make it extra delicious.

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Quiche Lorraine

Recipe adapted from here

Ingredients

Crust

  • 1 1/4 cups unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons (or more) ice water

Filling

  • 6 large eggs
  • 1 cup whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  •  150 gr beef bacon
  • 3/4 cup (packed) coarsely grated cheddar cheese (about 3 ounces)

Preparation

For crust:
Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.

Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.

For filling:

Whisk eggs, cream, salt and pepper, in bowl. Arrange bacon over bottom of crust. Sprinkle with cheddar. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).

Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.

Lasagne Verdi al Forno

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A week before I made this challenge,  I was watching Mario eats Italy, where there’s a scene of an Italian old lady making pasta… she just rolled…and rolled, quickly and easily done, and Mr. Mario kept on saying “one hand roll and the other hand stretch…”

So I thought in the back of my mind, hmm… I can do that quickly, piece of cake pasta, no worries 🙂

On the D’day, I red the recipe thoroughly, it said you have to roll out the pasta dough very thin until you can see the back of your hand while you hold it… then… there it began, my journey of making my handmade pasta…

I made half of the dough recipe, it took me  about an hour just to rolled out a small amount of pasta, I guess the Italian lady was old not for nothing 😛

The finished dish was very satisfying… but next time I make my own pasta,  there’s better be a pasta machine in my kitchen 😉

PS: I made my own RAGU recipe

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The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

 

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Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)


(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe  Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

 

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#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enzasaysthat transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3  Ragu’ con basilico

Preparation Time: Ingredient Preparation Time 15 minutes and Cooking time 45 minutes

 Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

  • 3 tablespoons extra virgin olive oil (45 mL)
  • 1 medium onion, minced
  • 2 cloves of garlic, crushed
  • 500 g half on half  coarse grind veal and beef
  • 1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
  • 1 cup water
  • 1 cup tomato paste
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp coriander
  • 1 tsp all spices
  • fresh basil leaves
  • Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the onions, garlic and sauté, stirring frequently with a wooden spoon until the onions barely begin to color. Stir  meat into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Stir stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Add the tomato paste and all the spices,adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 30 minutes. Stir frequently.

Add the fresh basil. Cook uncovered, at a very slow bubble for another 5 minutes.

Yellow rice with Roast Lamb Ribs on a bed of Hierloom Tomatoes and Carrot salad

It is a very busy month for me, when the challenge of KBB came, it didn’t just came like that but came with surprise…  that the challenges are also  competitions, because this month is the first anniversary for KBB.

Although I didn’t join KBB since the very beginning, but the group is very dear to me, full with warm hearted and talented people.

This time with theme  “colourful”, Our host launched  3 competitions: cooking, baking and photography. I choose only cooking competition, because I’ve been doing a lot of baking lately and neglected my first passion, cooking…  (psst…my other reason is actually I had to pick my battle, most of KBB members are professional bakers and dare I to compete with my pocket  bridging camera with award winning members with their DSLR?  LOL… guess not… run..run away), so this is for the love of cooking and KBB !!! 😀

The event is hosted by the Chief, her self and Dewi Oni (non-blogger), for cooking competition  judge by mbak Ine and mbak Estherlita.

Recipe in Indonesian, here

Yellow rice

Ingredients

  • 500 gr jasmine rice
  • 2 tbsp sunflower oil
  • 2 1/2 cups water
  • 1 tsp turmeric powder
  • salt

Direction

  1. Heat the oil
  2. Put the washed rice and saute for 2-3 mins
  3. Add  2 cups water and mix
  4. Add turmeric and salt
  5. Cook until “al dente” and sprinkle the rest 1/2 cup of water on top
  6. Remove from the heat

 

Heirloom Tomatoes  and Carot Salad

Ingredients

  • 250 gr Heirloom Tomatoes (cut in halves)
  • 250 gr Carrots (shredded)
  • 1/4 gr Onion (sliced very tiny)
  • Cilantro
  • 2 tbsp olive oil
  • 1 tsp salt
  • juice of half lemon

Directions

Mix all the ingredients together and chill  before served.

*Tips: For preparing vegetable salad, first of all mix the tomatoes and carrots( they take longer to absorb dressings) first with dressing, then the rest of the veggies.

 

Asian Roast Lamb Ribs

Ingredients

  • 500 gr Lamb Ribs
  • 3 tbsp Kikkoman Soy Sauce
  • 2 cloves Garlic (smashed and sliced)
  • 2 (Indonesian) Bay leaves
  • 1 lemon leaf
  • 1/2 tbsp Cheyenne pepper
  • juice of half big lemon
  • Salt

 

Directions

  1. Marinate ( leave the lemon skin in the bowl) lamb with all ingredients for min. 2 hrs (over night for best result).
  2. Heat the oven 200′ C.
  3. Lay aluminium foil over a baking sheet, arrange the ribs (take out the lemon skin), close the foil covering all the meat, bake for 12-15 mins.
  4. Open up the foil, roast (with upper fire) for another 8-10 mins to achieve crunchy meat surfaces
  5. Serve warm with the rice and salad.

*Tips: To avoid strong lamb aroma, don’t wash the meat before you cook it (just make sure that your butcher is a clean one 😉 )

Prawns with Tomato, Garlic and Cilantro

My favorite recipe for shrimps, simple, tasty and healthy, great for the summer.

That’s why I send this for my entry of beautiful bones: osteoporosis food event.

Just don’t forget that the cilantro is the key ingredient for the perfect touch of  this meal’s taste.

Ingredients

  • 250 gr Prawns
  • 3 Cloves Garlic (sliced)
  • 1 Tbs lemon juice
  • 1 Medium Tomato (diced)
  • 1 Tbs Olive oil
  • 40 gr Butter
  • Salt
  • Cilantro (chopped for garnish)

Directions

  1.  Heat olive oil and butter, until the butter melt down
  2. Add garlic, saute for 2 -3 minutes
  3. Add Prawns, saute until their both sides are done
  4. Add tomato, saute for 1-2 minutes
  5. Add salt, stir and remove from the heat, garnish with cilantro
  6. Serve warm with rice or bread

Fish with yellow sauce (Ikan bumbu kuning)

Normally if I want to eat fish, I almost never fried it, not that I don’t like eating fried fish, but because afterwards I had to clean the kitchen thoroughly, I would hate to have the smell that sticks everywhere. Today is my monthly ” kitchen’s cleaning” day anyway, so I dare to make this satisfying fish dish

Ingredients

  • 1 medium fresh water fish (tilapia)
  • lemon juce from 1/2 lemon
  • Vegetable oil to fry
  • 1 carrot (sliced narrowly)
  • 1cucumber (sliced narrowly)
  • 3 cloves garlic (crushed)
  • 1 stick of lemon grass
  • 2 lemon leaves
  • 2 tbs vegetable oil
  • 2 tbs powder coconut milk
  • 1/4 cup water
  • 1 /2 tsp turmeric
  • 1tbs natural vinegar
  • Salt

Directions

  1. Marinate the fish with salt and lemon juice for at least 30 minutes, but not more than 3 hours.
  2. Fry fish until golden brown set aside
  3. Heat 2 tbs oil in a saute pan, add garlic, lemon leaves and lemon grass, saute for 1-2 minutes, add carrot, mix it well with the herbs, add coconut milk and water, mix well, add turmeric and vinegar, mix, add salt and cucumber, mix and saute for 2-3 minutes.
  4. Pour the hot sauce over the fish, serve it hot with rice.

Kabsah

I was just in the mood for spicy rice and  “herbal” meat (is that the right word? well… you all know what I mean) .

Kabsah is a rice dish from middle east, you can actually eat it with everything, chicken or beef, with salad or yogurt as side dish, but I like it to have it “real” or traditional, with spicy sauce, cooked lamb and garnish with fried almond… yam…yam…

Ingredients

  • 4 cups rice long grain (basmati or jasmine)
  • 250 gr lamb
  • 2 ltr ( 8 cups) water
  • 5 tbs tomato paste
  • 1 big tomato
  • 2 Green/red chillies
  • 1 small onion (chopped)
  • 1/2 tbs Cinnamon powder
  • 1/2 tbs Galingal powder
  • 1/2 tbs Coriander powder
  • 1/2 tbs Cumin powder
  • 5 pcs Cloves
  • 5 pcs Cardamom
  • 3 Bay leaves
  • 1/2 tbs Black pepper
  • 1loomi (dried lime), you can use dried lime/lemon powder  too
  • Salt

Directions

  1. cook the lamb with salt, water, onion, tomato paste and all the herbs except the loomi in a pressure cooker for around 45 minutes.
  2. Strain the lamb broth and add 4 cups of it to the rice, put loomi inside, and cook until done.
  3. For the side sauce, mix another cup of lamb broth, salt, tomato and chillies in a blender and cook in a pan.
  4. Serve all warm

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photo comment : I was so hungry, I forgot to take picture of the chili sauce 😉