resep masakan kuno: July 2011

Sunday, July 31, 2011

Potato and Chanterelle Salad and No-Recipe Salad

This is a wonderful and easy salad with potatoes, chanterelles, shallots and cilantro, that goes perfectly with any BBQ dishes, or even a light lunch all by itself. Bacon and goat cheese could be added to the salad to create a even more satisfying meal.

One no-recipe salad. Just throw anything you like and left in the fridge into a serving dish, and you have a salad you love. Serve it with a yoghurt dressing.

Potato and Chanterelle Salad

Adapted from Essen und Trinken

750 g Potatoes
Salt and freshly mulled black pepper
2 Shallots
200 g Chanterelles
1 tbsp Sunflower oil
2 tbsp Raspberry vinegar
150 ml Chicken bouillon
1 tbsp Cilantro, chopped

Place the potatoes and 1 tablespoon of salt in a large pot of water. Bring to a boil, then lower the heat and simmer for about 18 minutes or until fork tender. Cool and peel. Cut potatoes into bite sized chunks or thin slices. Place the cut potatoes in a large bowl.
Finely dice the shallots. Rinse the chanterelles, drain and pat them dry to remove all excess liquid. Chop the large ones. Heat the oil in the pan over medium heat. Add shallots and stir for a minute. Stir in chanterelles and cook for 3 minute more. Remove and add the chanterelles to the potatoes.
Pour the vinegar and chicken bouillon into the same pan. Bring it to a boil. Pour into the salad. Toss well, cover, and set aside for 30 minutes to allow the flavours to blend. Mix in chopped cilantro. Taste with salt and pepper. Serve with grilled chicken or steak.

Wednesday, July 27, 2011

Blackberry and Hazelnut Muffins

They are simple to make, and they are moist, tender and packed with flavours. If you plan to use frozen berries, don't thaw them as it will stain the batter purple, and you may have to bake the muffins slightly longer than the stated time.

300 g Blackberries
100 g Hazelnuts, chopped
250 g All-purpose flour
3 tsp Baking powder
1/4 tsp Salt
2 Eggs
200 ml Buttermilk
150 g Brown sugar
130 g Butter, melted
50 ml Baileys
1/2 tbsp Vanilla sugar

Preheat the oven to 200C/400F. Prepare 15-17 muffin cups with paper liners. Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring occassionally. Remove and cool.
Whisk together the 60 grams of roasted chopped hazelnuts, flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, buttermilk, brown sugar, butter and Baileys. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Gently fold in the fresh blackberries.
Mix the rest of roasted chopped hazelnuts and vanilla sugar in a small bowl. Divide the batter evenly among the muffin cups. Sprinkle the vanilla mixture on the top of each muffin. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 20 to 25 minutes. Let cool for 5 minutes before removing from the pan.

I am sending this to Buttery Throwdown!- Blog Event and Giveaway hosted in Fun and Food Cafe.

Sunday, July 24, 2011

Radish Salad with Radicchio and Garden Cress

A crispy, juicy, and sweet radish salad with white radish, radicchio, garden cress and a simple vinaigrette.

White radish, also known as daikon, is moderately high in Vitamin C, and contain dietary fiber which is important to help keep your body's digestive system functioning smoothly. According to "Traditional Chinese Medicine", white radish is sweet in taste and cool in nature. It aids to clear away heat in the body effectively and promote the digestion.

It is also used in the treatment of asthma, bronchitis, mineral deficiencies, and liver and gallbladder troubles.

While white radishes can be eaten cooked, such stir-fried or in soup, they are very delicious in raw form and juiced. If you are interested in learning more about this humble root vegetable, read more here.

Recipe adapted from Essen und Trinken


200 g Large white radish 1 small head Radicchio 1 handful Garden cress 2 tbsp White wine vinegar 2 tbsp Argan or vegetable oil Pinch of sugar Pinch of salt 1/2 tsp Crushed red peppercorns

Peel the radish and slice it into thin disks or half-moons. Try using a mandolin slicer if you have one, for even thin slices. Finely shred the radicchio.
Whisk the white wine vinegar with the oil, sugar, and salt. Arrange the radish, radicchio and garden cress on a serving dish. Drizzle the dressing over and sprinkle with the crushed red peppercorns.

Wednesday, July 20, 2011

Rolled Spelt and Peach Crisp

Juicy, ripe peaches　in a warm cinnamon/nutmeg scented crisp is the ultimate comfort food. Substitute peaches for other stone fruits like nectarines or plums, or a mix of any seasonal juicy fruits. This is very easy and quick to put together and a great way to enjoy those tender, flavorful and delicious peaches that have high levels of water and dietary fiber.

Filling	Topping
6 Large ripe peaches, pitted and cut into chunks 1/2 Lemon, zested and juiced 2 tbsp Whole grain spelt flour 1/2 tsp Vanilla extract	80 g Rolled spelt flakes 40 g Almond slices 30 g Whole grain spelt flour 50 g Brown sugar 1/2 tsp Cinnamon powder 1/4 tsp Nutmeg powder Pinch of salt 80 g Unsalted butter, softened

Preheat oven to 190C/375F. Lightly butter a rectangular baking dish, about 25x15-cm / 10x6-inch. Toss the peaches with the lemon juice, zest, vanilla extract and 2 tablespoons of whole grain speｌt flour. Spread peaches in the prepared baking dish.
Stir together rolled spelt, almond slices, flour, sugar, spices, and salt in a bowl, and then work in butter with a pastry blender or your fingertips until mixture forms small clumps. Sprinkle crumb mixture evenly over fruit.
Bake in middle of oven until topping is golden and peaches are tender, 40 to 45 minutes. Cool slightly and serve warm, dusted with icing sugar, if desired.

Sunday, July 17, 2011

Cherry Tomato and Mint Salad

A healthy and delicious summer salad with lovely juicy cherry tomatoes, garden fresh mint leaves, and a little of finely diced red onions. Don't overdress this salad....just a little bit salt, black pepper, drizzle of quality olive oil and if desired, a sprinkle of finely grated lemon zest to finish off.


200 g Cherry tomatoes, halved lengthwise 1 tbsp Finely diced red onion Some mint leaves Extra-virgin olive oil, for drizzling Salt and freshly mulled black pepper 1/2 tsp Lemon zest

Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves.
Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.

Thursday, July 14, 2011

Ricotta and Chive Filled Rye Loaf

This is a rustic rye loaf hollowed out and refilled with a mixture of ricotta, cream cheese, chives, and vegetables. Original recipe calls for 150 grams of bacon bits for the filling, I omitted it for the sake of eating healthy and just used more potatoes and ricotta instead.

Recipe adapted from Essen und Trinken


150 g Floury potatoes, such as Russet 2 Eggs, hard boiled 1 bunch Chives 1 Yellow bell pepper 1 Red bell pepper 100 g Pickled gherkin 380 g Ricotta 100 g Cream cheese Salt and freshly mulled black pepper 1 / 750 g Rustic rye loaf from the bakery

Cook the potatoes in salted water for 20 minutes until fork tender. Drain. Peel the potatoes while still warm, and push through a passatutto or potato ricer.
Hard boil the eggs for about 8 minutes. Drain, cover with cold water and leave to cool. Cut the chives into rings with scissors. Deseed the sweet bell peppers and finely dice. Cut the gherkin into fine dices. Peel the eggs and roughly chop them.
Combine the chive rings, diced bell peppers, gherkin, eggs, ricotta and cream cheese in a large bowl together with mashed potatoes. Season with salt and pepper. Cut an inch off the top of bread loaf, and hollow out center of loaf.
Refill the loaf with the prepared cheese mixture. Store the whole loaf in a paper bag and chill for 2-3 hours until the filling is set. Slice and serve.

Monday, July 11, 2011

Red Wine Whole Wheat Spelt Biscotti

A rather different, but tasty nonetheless biscotti recipe with whole wheat spelt, and chocolate-flavoured red wine. Caraway seeds and black pepper have added a flirtatious spicy twist that compliments a glass of powerful Châteauneuf-du-Pape perfectly.

Recipe adapted from Too Much Food

360 g Whole wheat spelt
1/2 tbsp Baking powder
40 g Caster sugar
1/8 tsp Salt
3/4 tsp Freshly cracked black pepper
1 tbsp Caraway seeds
300 ml Chocolate flavoured red wine
1/2 Egg white, lightly beaten

Preheat the oven to 180C/350F. Line a baking tray with parchment paper. Mix together whole wheat spelt flour, baking powder, sugar, salt, black pepper and caraway seeds in a large bowl.
Pour in red wine and olive oil. Mix until smooth. Divide dough in half and shape two logs, 10 inches long and 3 inches wide. Brush the tops with egg white.
Bake in the preheated oven for 30 minutes. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 93C/200F. Slice each log into 1/2-inch-wide slices with a serrated knife.
Arrange slices, cut side down, on same baking sheet. Bake for about 30 minutes. Turn biscotti over halfway in between. Transfer to rack and cool.

Friday, July 8, 2011

Unbaked Cheesecake with Mint and Coconut

This light and delicious NO BAKE cheesecake is perfect for summer. It is made with lower fat cream cheese, whipping cream, Swiss meringue and garnished with a mix of coconut and mint. I have also added a layer of cake roll in between, but other cake leftover or even Oreo cookies would make a great substitute.

Recipe inspired by Food Network


2 tbsp White rum 2 tbsp Fresh lime juice 1 envelope / 7 g Gelatin 650 g 17% Cream cheese, softened 100 g Whipping cream 3 Egg whites 120 g Sugar 5 slice Swiss rolls 2 tbsp Desiccated coconut 10 Mint leaves

Combine the rum and lime juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.
Beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth. Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm.
Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions.
Line a 25x13x6 cm /10x5x2 inch loaf pan with plastic wrap and set aside. Pour half of the filling into the prepared loaf pan, then the Swiss rolls and lastly the other half of the mousse. Cover and refrigerate until at least 6 hours or overnight until set.
Use a vegetable chopper to process the desiccated coconut and mint leaves until well combined. Remove the cake from the form and place it on a serving plate. Sprinkle the coconut-mint mixture all over the cake.

Tuesday, July 5, 2011

Spaghetti with Olive & Mint Pesto and Radicchio

This pasta is REALLY simple, fast, and delicious, too, just like most of Italian recipes. It perfectly combines the delicious flavours with balanced nutrition and since the sauce can be prepared ahead of time, this is ideal for those who haven't much time to cook, but are unwilling to compromise on a bottled sauce.
Adapted from Taste

120 g Pitted green olives
2 Garlic cloves, roughly chopped
1/2 bunch Mint, leaves picked
1/2 bunch Flat-leaf parsley, leaves picked
1/3 cup Grated Parmesan, plus extra shavings to serve
100 ml Olive oil
Freshly mulled black pepper
400 g Spaghetti
Some radicchio, shredded

Rinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper.
Cook pasta in a large pan of boiling salted water for about 10 minutes or until al dente. Drain, then return pasta to pan.
Add the pesto and shredded radicchio. Toss gently to combine. Serve with extra cheese shavings.

Sunday, July 3, 2011

Paprika Chicken

This is an easy dish to assemble and so tasty with loaded flavours. I had them with some spinach pasta and some greens for the lunch. It was a pure comfort. The smoked sweet paprika gives this creamy braised chicken dish a distinctive flavour.

Adapted from Taste

700 g Chicken drumsticks
Salt and black pepper
1 tbsp Corn oil
2-3 Shallots, thinly sliced
2 clove Garlic, thinly sliced
2/3 tbsp Sweet smoked paprika
1 tsp Cumin seeds
1/2 can Tomato
300 ml Chicken stock
90 g Sour cream
Some chopped fresh flat leaf parsley

Rinse the chicken drumsticks thoroughly and pat them dry with paper towels. Give the drumstick a few cuts with a knife. Season the drumsticks with salt and pepper.
Heat the oil in a large skillet over medium heat. Cook for 5 minutes on each side or until chicken drumsticks are golden. Remove and drain on paper towel.
Add sliced shallots and garlic to the pan. Cook, stirring, until golden. Add in smoked paprika and cumin seeds. Stir briefly, then add in tomato and stock. Return the chicken drumsticks to the skillet. Bring it to the boil. Reduce heat to low. Cover and simmer for 20 minutes. Uncover and cook for a further 10 minutes. Turn the heat off. Stir in sour cream. Transfer to a serving bowl and sprinkle with chopped parsley.

And I want to take this opportunity to thank my beautiful blog friends, Elisabeth at Food and Thrift Finds, Chris at Chris's Gourmet Fashion, Jessica at Cajunlicious and Tina at Flour Trader for passing on their awards to me. THANK YOU, ladies, for thinking of me!