User:Ansiravsa/sandbox

Let’s cook-up a quick & easy dish 																					Recipe:	Cheezy Beezy Ingredients: - 	Kidney beans (soaked overnight and boiled)						-	Tomatoes										-	Garlic -	Onions -	Ginger -	Salt -	Sugar -	Cheddar cheese (grated)									-	Crackers Preparation steps: 1 - 	Soak kidney beans overnight and boil them until soft					2 - 	Make tomatoes puree- fresh tomatoes, ginger, garlic and chopped onions			3 -	Mix the puree, boiled kidney beans, sugar and salt on low flame 4 -	Lay the crackers and top them up with the beans mix created above					5 -	Garnish with cheese and tomatoes sauce 6 -	Eat!! To take note during preparation: Kidney beans must be very soft (use a pressure cooker/ rice cooker if available) Ingredients: - 	1 packet of Thai Green Curry Spice Paste (eg. Asian Home Gourment brand) - 	1-2 TBSP of vegetable oil - 	1.5 cup (330ml) of coconut or fresh milk -  	350 g of boneless chicken, cut into bite-sized - 	100g of eggplants - 	sweet basil leaves or coriander as garnish Preparation steps: 1 - 	Heat oil on non-stick plan on medium-low heat. 2 - 	Add Green Curry Spice Paste and stir fry for 1 minute 3 - 	Add half of the milk and cook until oil appears on top 4 - 	Add meat and cook for 5-8 minutes or until done 5 - 	Add balance of milk and eggplants. Bring to boil 6 - 	Garnish and serve with hot rice								**************************************************************************************** Recipe:	Oatmeal Muffins				(Makes 12 regular sized muffins) Ingredients: ·         1 cup old-fashioned rolled oats ·         1 cup buttermilk ·         1 large egg, beaten lightly ·         ½ cup firmly packed light brown sugar ·         1 stick (½ cup) unsalted butter, melted and cooled ·         1 cup all-purpose flour ·         ½ teaspoon salt ·         1 teaspoon baking powder ·         ½ teaspoon baking soda ·         ½ cup dried cranberries ·         ¼ cup raw/brown sugar (optional) Preparation steps: 1 - 	In a large bowl, combine oats and buttermilk and let stand for at least 1 hour. 2 - 	Preheat oven to 400°F (200°C) and butter twelve 1/2-cup muffin tins. 3 -	Add egg, sugar and butter to oat mixture, stirring until just combined. 4 -	Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in cranberries. 5 -	Divide batter evenly among prepared muffin tins. Sprinkle raw sugar on top of the batter. 6 -	Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes. To take note during preparation: You can substitute cranberries with any other dried fruit, e.g. raisins, currants, etc. If you have no buttermilk, you can substitute it with either plain yogurt or sour cream. Recipe:	Quinoa Salad (serves 3-4) Usually takes 20-30 mins to complete Ingredients: - 	Quinoa (Available in most supermarkets now)	300 gms -	Capsicum (red or yellow make more attractive dish) 	1 or 2 -	Red onions	1 large -	Canned chick pea or pinto or garbanzo beans	1 can -	Garlic 	2-3 cloves -	Olives Sliced	handful -	Capers	2 tspn -	Olive Oil (preferably extra virgin)	2 tbspn -	Sesame Oil	1 tspn -	Vinegar (any good one you like)	2 tbspn -	Coriander	handful -	Chilli ( I like chilli padi but if too spicy go for large ones)	2 finely chopped -	Lemon (zest and juice)	1 medium sized -	Salt and Pepper	to taste Preparation steps: Boil the Quinoa in 300 ml lightly salted water (1-1 ratio) until you can obseve an outer ring on the Quinoa. Usually all the water will be absorbed by then. You can choose to add flavor to the water or cook the Quinoa in stock (vegetable or chicken usually but fish stock would be good as well). If using stock do not salt the water Chop onions and garlic fine. Put a pinch of salt and vinegar and leave aside for pickling. This ensures your breath doesn't smell of onions or garlic (atleast reduces it ) Chop the capsicum into bite sized pieces To make the vinegarette I usually use an old jam bottle or similar. In it add the Olive oil, sesame oil, lemon zest, lemon juice salt and pepper. Close the lid and give it a good shake. Oil and lemon juice should be emulsified (get cloudy) Wash the canned beans before using so you can manage the salt in your food In a large bowl combine the Quinoa (ensure no water is left), Capsicum, Olives, Capers, canned beans, pickled onion garlic, chopped coriander and the vignerette. Tips: You could add or remove any veggie you choose to. You can choose to add canned sardines as well or anchovies. This dish is wholesome on its own but it can be served with pan fried chicken breast or a fish fillet. You can also experiment with other flavor combinations like cumin seeds, fennel etc. To take note during preparation: Enjoy the process Feel free to add or substitute ingredients to make the dish your own
 * Recipe:	Thai Green Curry Chicken (serves 4)

Recipe:	Sweet Potato Soup Dessert Ingredients: -	4 to 6 sweet potatoes (japanese variety is sweeter) -	3 to 5 inches ginger, skinned and sliced -	4 to 6 cups of water (depending how much soup you want) -	6 to 8 slices of pandan leaves knotted -	3/4 slab of brown sugar (can substitute with 1 slab rock sugar) -	6 to 8 dried red dates (optional) -	60g dried longans (optional) Preparation steps: 1	Peel, wash and chop the sweet potatoes into chunks or small cubes 2	Bring water to boil in a pot 3	Add ginger and red dates (dried longans) to boil for about 8 to 10 mins 4	Add the sweet potatoes chunks or cubes into the pot 5	Upon boiling, add the slab sugar and stir until the sugar melts 6	Serve hot or cold To take note during preparation: - If you are adding dried longans, please remembered to rinse and drain them before adding to the pot. - Soak each sweet potato into water immediately after peeling to prevent discolouration before peeling the next one. - The leftover soup can be served as cooling tea (cold / hot) Recipe:	Sweet Potato Soup Dessert Ingredients: -	4 to 6 sweet potatoes (japanese variety is sweeter) -	3 to 5 inches ginger, skinned and sliced -	4 to 6 cups of water (depending how much soup you want) -	6 to 8 slices of pandan leaves knotted -	3/4 slab of brown sugar (can substitute with 1 slab rock sugar) -	6 to 8 dried red dates (optional) -	60g dried longans (optional) Preparation steps: 1	Peel, wash and chop the sweet potatoes into chunks or small cubes 2	Bring water to boil in a pot 3	Add ginger and red dates (dried longans) to boil for about 8 to 10 mins 4	Add the sweet potatoes chunks or cubes into the pot 5	Upon boiling, add the slab sugar and stir until the sugar melts 6	Serve hot or cold To take note during preparation: - If you are adding dried longans, please remembered to rinse and drain them before adding to the pot. - Soak each sweet potato into water immediately after peeling to prevent discolouration before peeling the next one. - The leftover soup can be served as cooling tea (cold / hot) RICE Preparation steps: 1	Cook the rice as usual, using a rice cooker. 2	In a wok, put in oil to fry garlic and shrimp until fragrance. 3	Add in chicken cubes, french beans and dried cuttle fish. Fry until fragrant 4	Add in the sauce, sesame oil, sugar and salt. Mix until dark brown 5	Once done, scoop and pour into the cooked rice. 6	Immediate cover back the rice cooker. 7	Steam for few minutes, stir well until all rice turned evenly brown. 8	Serve :)										Ingredients:											- 	1 packet of Dancing Chef Pineapple Rice Paste										-	550g of cooked Rice ( cool)										-	2 tbsp of cooking Oil										-	100g Crab stick ( diced)										-	100g Chicken fillet ( diced)										-	100g prawn ( diced)										-	1 bulb Onion ( sliced)										-	Canned Diced Pine apple ( mixed together with rice)										-	Rasins ( mix together with Rice)										-	Chicken Floss ( garnish)										Preparation steps:											1	Heat cooking oil in wok										2	Fry prawn, chicken and crabstick until cooked. Add in some light soya sauce										 	Put aside the ingredients for later use										3	Fry pineapple rice paste with onion in hot oil until onion is soft. 										4	Then add in the cooked rice.										5	Fry the rice till well mixed and add in all the cooked ingredients. 										6	Fry until rice is piping hot and add in the diced pineapples and raisins. 7	Garnish with chicken floss and serve. Recipe:	Baked Vegetable Ingredients: 2 Cauliflower 500gm Grean Peas 1 Red Onion 6 Clove Garlic 1 tablespoon Seasami Seeds Some herbs of your choice sea salt freshly ground black pepper Olive Oil Preparation steps: 1	Preheat the oven to 200°C/400°F/gas 6 2	Cut the cauliflower in smaller bite size pieces 3	Wash vegetables cauliflower, peas, garlic 4	Put all the veg in an extra large roasting tray 5	scatter seasami seeds over the veg with a good pinch of salt and pepper 6	Drizzle some herbs as per your choice all well with olive oil, then toss to coat. 7	Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. 8	Serve with anything from cooked brown rice to pasta for a simple veggie meal.