Friday, March 26, 2010

Peanut Butter and Jelly French Toast


12 slices bread
3/4 c peanut butter
6 tbsp jelly or jam
3 eggs
3/4 c milk
1/4 tsp salt
2 tbsp butter or margarine


Spread peanut butter on six slices of bread; spread jelly on other six slices of bread.

Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together.

Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.

Adapted from Mom Secret Recipe Book

Old Fashion Banana Bread


1/2 cup butter
1 cup sugar
2 eggs - beaten
2 cups flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tbsp sour milk
1 1/2 cups bananas - mashed
1/2 cup nuts - chopped


Mix all ingredients and pour into a greased glass loaf pan.

Bake at 325 degrees F for 30 minutes, then lower oven to 300 degrees F and bake for an additional 45 minutes.

Source: Recipe Book



1 1/2 lb. fish steaks or fillets, cut into serving pieces
1 1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1 green pepper, cut into rings
1 tomato, sliced
1 sm. onion, sliced
2 tbsp. lemon juice
2 tbsp. olive or vegetable oil
1 clove garlic, finely chopped
Lemon wedges


Arrange fish in ungreased square baking dish, 8x8x2 inches; sprinkle with salt, paprika and pepper.

Top with green pepper rings and tomato and onion slices.

Mix lemon juice, oil and garlic; pour over fish.

Cover and bake until fish flakes easily with fork, 10 to 15 minutes.

Garnish with lemon wedge.

Source: Internet

Baked Sea Bass


1.4 kg fresh sea bass - gutted
2-4 sprigs fresh rosemary
1/2 lemon - thinly sliced
2 tbsp olive oil

Garlic Sauce:

2 tsp coarse sea salt
2 tsp capers
2 garlic cloves - crushed
4 tbsp water
2 fresh bay leaves
1 tsp lemon juice
2 tbsp olive oil
black pepper


Scrape off the fish scales and cut off the fins. Make diagonal cut along both sides. Wash and dry thoroughly.

Place a sprig of rosemary and the lemon slices in the cavity of the fish. Place the fish in the foil-lined pan, brush lightly with 1-2 tbsp oil and grill under a moderate hear for about 5 minutes each side or until cooked through, turning carefully.

For the sauce; crush the salt and capers with the garlic in a pestle and mortar and then gradually work in the water.

Bruise the bay leaves and remaining sprigs of rosemary and put in the bowl. Add the garlic mixture, lemon juice and oil, pound together until the flavours are released. Season with fresh ground black pepper.

Place the fish in the serving dish. Spoon some of the sauce over the fish and serve the rest separately.

Source: The Ultimate Cookery Book

Tuesday, March 23, 2010

Potato Turnovers - With Chicken Livers


1 kg potatoes - cut into even sized pieces
50 gm unsalted butter
1 egg - beaten
150 gm self-raising flour
sea salt to taste
Freshly ground black pepper

Chicken Liver filling:

50 gm unsalted butter
1 onion - finely chopped
1 celery stalk - finely chopped
1 carrot - finely chopped
500 gm chicken livers - trimmed
1/2 tsp paprika
1 tbsp tomato puree
125 ml chicken stock
4 tbsp chopped fresh parsley
sea salt to taste
freshly ground black pepper

To Coat:

1 egg - beaten
50 gm fine dry breadcrumbs


Put the potatoes in a large saucepan of lightly salted water and bring to the boil. simmer for 20-30 minutes or until soft.

When cool enough to handle but still warm, peel the potatoes and pass through a potato rice or mouli, or push through a sieve into a large bowl.

Add the butter, egg, salt and pepper to the potato and beat well. Gradually knead in the flour until well mixed. Turn on to a lightly floured surface and roll out to about 5 mm thick. Let cool completely.

To make the filling: Melt the butter in a frying pan. Add the onion, celery and carrot and cook for about 5 minutes, until softened and lightly golden. Increase the heat, add the chicken livers and cook, stirring frequently, until sealed all over, about 5 minutes. Stir in the paprika, tomato puree, stock and chopped parsley. Season with salt and pepper and let cool.

Using a saucer as a template, cut the potato dough into circles of 12 cm diameter. Put i tbsp filling on each circle, a little off-centre. Fold the dough over the filling and pres the edges together firmly. Put on the greased backing sheet, brush with some beaten egg, sprinkle with breadcrumbs and cook in a preheated oven at 200 degrees C for 20-30 minutes until golden.

Serve as a snack or a light lunch with salad.

Source: Potatoes by Annie Nichols

Chocolate Pound Cake


½ pound butter
½ cup shortening
3 cups sugar
3 cups all-purpose or cake flour
¼ teaspoon baking soda
5 eggs
1¼ cup whole milk
1 teaspoon vanilla


Preheat oven to 350 degrees. Grease and flour large tube pan.

Cream butter, shortening, and sugar. Sift flour, soda, and cocoa. Add eggs one at a time,
blending well after each.

Add flour mixture alternately with milk and vanilla. Pour into bunt pan.

Bake for 1½ hours.

Source: Internet

Dried Beef With Chillie


300 gm beef (tenderloin)
1 litre water
1/2 tsp salt
Cooking oil

Marinade Sauce:

5 cloves garlic - minced
1 tsp white pepper powder
1 tsp salt
2 tbsp lime juice
100 ml water


5 fresh red chillies
8 shallots
1 medium tomato - cut into wedges
1/2 onion
1 tsp lime juice
1/2 tsp salt


Bring water to the boil then add salt and meat, cook until the meat is tender. Let it cool and then sliced thin then flatted it with pestle. Set aside.

Marinade Sauce: Mix all the ingredients then add in the sliced meat. Leave it for about half an hour.

Heat enough cooking oil for deep-frying the meat until crispy. Remove from the wok and let it cool.

For Topping: Roughly pound the chillies, shallot and onion. Heat cooking pot, then add the chili, shallot and onion mixture, cook until fragrant, then add the tomatoes, salt, lime juice. Stirring until the tomato is cook and remove from the heat.

Place the meat into serving dish and sprinkle with the topping.

Source: Koleksi Sajian Indonesia

Monday, March 22, 2010

Grilled Fish


1 whole fish (tilapia or pomfret)
Salt and 1 tsp of lemon juice


1 cm fresh ginger
2 cloves garlic
2 red chillies
5 shallots
1 cm fresh turmeric
Salt and sugar to taste
1 tsp cooking oil
2 kaffir lime leaves - thinly sliced


Wash the fish then set aside, sprinkle with lemon juice and salt, leave for 15 minutes. Rinse and drain.

Grind the marinade except lime leaves.

In a bowl, combine marinade paste with oil and lime leaves.

Rub the fish with the marinade paste and let it sit for at least 1 hour in the refrigerator.

Grill fish over charcoal or an electric grill until well done, baste each side with remaining marinade sauce plus 1 tbsp sweet soy sauce.

Source: Koleksi Sajian Indonesia