Sans titre

[bestofcooking]

Coconut Cake Pancong

Coconut Cake Pancong 2 cups (200 g) freshly grated coconut, or 11/2 cups (120 g) unsweetened desiccated coconut moistened with 3/4 cup (185 ml) warm milk 1/3 cup (50 g) glutinous rice flour 1/3 cup (50 g) rice flour 1/4 cup (50 g) sugar 1/2 teaspoon salt 1 Combine all the ingredients in a mixing bowl and knead for 3 minutes until the dough is smooth and pulls away from the sides of the bowl. 2 Preheat the oven to 350°F (180°C). 3 Dust a cake pan with a little rice flour and press the dough into it with your fingers. Bake in the oven for about 35 minutes until the cake is golden brown and cooked. Remove from the heat and set aside to cool. 4 To remove the cake from the pan, run a knife between the pan and the sides to loosen, then place a platter over the pan and invert it. Slice the cake into serving pieces and serve at room temperature. Serves 6 to 8 Preparation time: 10 mins Cooking time: 35 mins Glutinous Rice Cakes with Palm Sugar Wajik There are many variations on this popular cake, which can be stored in the refrigerator for several days. It is normally served at room temperature, but can be served warm topped with coconut cream. Another variation adds diced ripe jackfruit or raisins when the rice is partially cooked. 1 cup (200 g) uncooked glutinous rice 1/2 cup (90 g) shaved palm sugar 1/2 cup (125 ml) water 1 pandanus leaf, tied in a knot, or 1 drop pandanus extract 1/4 cup (60 ml) thick coconut milk Pinch of salt 1 Rinse the glutinous rice in several changes of water until the water runs clear, then soak overnight. 2 Line a steamer basket with a cheesecloth and spread the soaked glutinous rice evenly on the cloth. Steam the rice for 15 minutes, then turn and fluff it up with a fork and steam for 10 more minutes until cooked. 3 In a saucepan, bring the sugar and water to a boil over medium heat and then simmer uncovered, stirring occasionally, until the syrup has reduced to half, about 15 minutes. Add all the other ingredients and mix well. Continue to simmer for 3 to 5 more minutes and remove from the heat. 4 Combine the cooked glutinous rice and coconut milk mixture in a large saucepan and mix well, then cook over low heat, stirring from time to time, until the mixture thickens and becomes sticky, 10 to 15 minutes. Remove from the heat and discard the pandanus leaf, if using. 5 Transfer the cake to a lightly greased shallow cake pan or tray (about 7 in/ 17 cm across), smoothing the surface with the back of a wet spoon, and set aside to cool. Cut the cake into squares or diamond shapes and serve at room temperature. Note: To speed up the soaking process, pour boiling water over the glutinous rice after rinsing and allow it to stand for 1 hour. Drain, then pour more boiling water over the rice and soak for another 30 minutes. Serves 6 to 8 Preparation time: 10 mins + overnight soaking Cooking time: 1 hour 10 mins

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Balinese Black Rice Pudding

Balinese Black Rice Pudding

Balinese Black Rice Pudding Bubur Injin

It's hard to find a foreign visitor to Bali who does not fall in love with the wonderful nutty flavor and melt-in-yourmouth

smooth texture of Black Rice Pudding, served with swirls of delicious coconut cream on top.

1 cup (200 g) uncooked black glutinous

rice (see note)

3/4 cup (150 g) uncooked white glutinous

rice

6 cups (11/2 liters) water

2 pandanus leaves, tied into a knot,

or 1 drop vanilla extract

1/4 cup (50 g) shaved palm sugar or

dark brown sugar

Pinch of salt

1/2 cup (125 ml) coconut cream

1 Rinse both types of glutinous rice in several changes of water until water

runs clear, and soak overnight.

2 In a saucepan, bring the glutinous rice, water and pandanus leaves or

extract to a boil over medium heat and simmer uncovered for about 40 minutes,

stirring occasionally until the rice is soft and cooked, with porridge-like

consistency. Discard the pandanus leaves, if using. Add the palm sugar

and stir until the sugar is dissolved. Reduce the heat to low and simmer for

about 5 minutes before removing from the heat.

3 Combine the coconut cream and salt in a bowl and mix well.

4 To serve, spoon the pudding into individual serving bowls and top with the

salted coconut cream

Note: Black glutinous rice is a variety of glutinous rice found mainly in

Indonesia. Normal glutinous rice may be substituted, although the texture is

not quite the same.

Serves 6 to 8 Preparation time: 10 mins + overnight soaking

Cooking time: 50 mins

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Top 4 menu for Picnic

Top 4 menu for Picnic

Picnic Street food is great for a picnic because it is very easy to transport, and the basket will be much lighter on the return journey because everything will have been eaten with no waste. Whether you are meeting in the park, on the beach, on a hilltop, or at the races, the delectable contents of your basket will prove the envy of all around because of its culinary diversity. A picnic made up of street food specialities will be much more memorable than some sandy cheese sandwiches or plain cold chicken. Instead, conjure up images of Mediterranean holidays, ancient spice routes, and oriental feasts. Pack your food, don’t forget your refreshing drinks and fresh crusty bread, and most of all enjoy your day Menu 1 Potato, sausage, and sun-dried tomato pizza Italy Carrot and orange salad Morocco Libyan pumpkin dip Libya Hummus with cinnamon lamb Lebanon Harissa mini fish cakes with preserved lemon Morocco Menu 2 Grilled scallions wrapped in pancetta Italy Flat bread, pumpkin paste, carrot pickle Afghanistan Poussin stuffed with olives, onion, and rosemary Italy Zucchini salad Morocco Date pastries Malta Menu 3 Savory ricotta-filled pastries Malta Lamb kebabs with tomato and white bean salad Turkey Green tomato salsa with chorizo in a tortilla Mexico Toasted pita bread salad Lebanon Sweet fried ravioli Italy Menu 4 Spinach pastries Lebanon Grilled tuna, sprouting broccoli, and ricotta calzone Italy Barbecued jerk chicken with pineapple salsa Jamaica Spiced tomato relish Turkey Spiced roast almonds Syria 

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Spicy lamb chops

Spicy lamb chops Serves 4–6 4 tbsp (½ stick) unsalted butter, cut into pieces ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp ground ginger ½ tsp ground cardamom large pinch of ground cloves ½ tsp ground Lebanese spice mix (see p218) 2 garlic cloves, crushed 30 cilantro leaves, chopped 30 mint leaves, chopped juice of 1 lemon 12 lamb loin chops, trimmed of excess fat salt and freshly ground black pepper 1Gently melt the butter in a small saucepan over medium heat. Add the spices and cook for 2–3 minutes until fragrant. Add the garlic, cilantro, and mint. Mix well, then season with salt and pepper. Add the lemon juice and remove from the heat. Let sit in a warm place for at least 1 hour to blend flavors. 2Heat an outdoor grill, grill pan, or broiler until very hot. Season the lamb with salt and pepper, then brush with the spicy butter. When the grill has reached a high heat, cook the lamb for 4–5 minutes on each side, continuing to baste frequently with the butter to keep the meat moist and impart flavor. (Infusing the spices in a warm place so that all the flavors blend and then basting frequently are the keys to making this dish a rousing success.) Grill until the meat is brown and crispy on the outside, but still pink and juicy on the inside. Let the chops rest 3–5 minutes before serving at once

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Spinach and walnut salad

Spinach and walnut salad

Serves 42 tbsp extra virgin olive oil1 onion, finely chopped½lb (225g) fresh spinach leaves, rinsed,stems discarded, and coarsely chopped¼ cup walnut halves and pieces1 garlic clove, finely chopped½ cup Greek-style yogurt20 fresh mint leaves, coarsely choppedseeds of ½ pomegranate (see methodon p36)salt and freshly ground black pepper1Heat the olive oil in a heavy frying pan over medium-high heat, and cookthe onion for 4–5 minutes until pale golden. Add the spinach and stir for acouple of minutes to wilt. Remove from the heat. In a separate pan, dry-roast thewalnuts over medium-high heat for a few minutes, then coarsely chop. Crushthe garlic with a little salt and add to the yogurt.2Season the spinach with salt and black pepper. Drain off any excess liquidand place on a serving dish. Pour the yogurt and garlic mixture over the top.Scatter with walnuts and mint, and garnish with the pomegranate seeds

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[bestofcooking]

Lebanese lamb pizza

Lebanese lamb pizza Makes 15–20 1 recipe of yeast dough (see p164), kneaded until elastic and shiny 2 tbsp olive oil 4 onions, finely chopped 8 large plum tomatoes 1lb (450g) ground lamb 2 tsp ground coriander 1 tsp Lebanese spice mix (see p218) 1 tbsp tomato purée 1 tbsp pomegranate molasses 1 tsp brown sugar 3½oz (100g) pine nuts small handful of fresh cilantro, coarsely chopped small handful of fresh flat-leaf parsley, coarsely chopped salt and freshly ground black pepper Greek-style yogurt or tahini, for serving lemon wedges, for serving 1Prepare the dough following the instructions on p164. To make the topping, heat the oil in a large heavy frying pan, sauté pan, or Dutch oven, over medium-high heat. Add the onions and cook for 4 minutes until soft but not too brown. 2Meanwhile, cut the tomatoes in half. Hold one of the halves with the skin side in the palm of your hand. Using a large grater, grate the flesh of the tomato. (This is a great way of making tomato pulp without having to blanch and peel the tomatoes; the skin remains in your hand and can be discarded.) Set aside. 3Add the lamb to the onion mixture, and cook for 4–5 minutes until browned, breaking up any large pieces of meat with a spatula. Season with the spices and a good amount of salt and pepper. Add the grated tomato pulp, tomato purée, pomegranate molasses, and sugar. Cook for another 5 minutes or until any liquid has evaporated. Stir in the pine nuts, cilantro, and flat-leaf parsley. Taste and adjust the seasoning as needed. Remove from the heat, and let the mixture cool. 4Meanwhile, preheat the oven to 425°F (220°C). Break the dough off into 15–20 equal-sized balls. Roll each ball into rounds or oval shapes on a floured work surface. Lightly spread the meat and pine nut filling onto the rolled pastry, leaving a border around the edge. Place the pizzas on one or more oiled baking sheets, and bake for 12–15 minutes or until the pastry is crisp and golden. Serve at once, with a little yogurt or tahini spooned over the top, or simply served with a wedge of lemon.

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[bestofcooking]

Labneh Yogurt cream cheese dip

Labneh Yogurt cream cheese dip Serves 8 as a dip or part of a mezze 3½ cups sheep’s or goat’s milk yogurt 1 tsp salt 1 tbsp olive oil paprika or ground cumin, to garnish 1Place the yogurt in a bowl with the salt. Whisk together to blend. Place a colander in the sink, and line with a clean fine-weave wet cloth such as muslin or cheesecloth, or even a finely woven dishcloth. Pour in the yogurt, and tie the corners of the cloth around the faucet. Let the liquid drain from the cloth for about 12 hours or overnight. 2To serve, transfer the drained yogurt to a serving bowl. Mix the olive oil, and scatter a little paprika or cumin over the top as a garnish. Enjoy as a dip with lots of fresh bread or as one of a number of dishes served mezze-style. Don’t be deceived by the simple recipe and method; the flavor of the yogurt is completely transformed.

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[bestofcooking]

Kebab b’il karaz Lamb meatballs with sour cherry sauce

Kebab b’il karaz Lamb meatballs with sour cherry sauce Serves 6–8 ¾ cup pitted dried sour (tart) cherries 1 tbsp sugar 1 tbsp pomegranate molasses juice of 1 lemon For the meatballs 2 garlic cloves, halved and any green inner shoots removed 2 small dried red chilies, finely chopped 2 tsp ground coriander pinch of salt a little olive oil 1 onion, finely chopped 1lb (450g) ground lamb ½ bunch flat-leaf parsley, coarsely chopped freshly ground black pepper 1Put the dried cherries in a heavy pan. Add 1 cup water and the sugar and pomegranate molasses. Bring to a boil, then reduce the heat and simmer gently for 30 minutes until the sauce is thick and syrupy. When reduced, add the lemon juice and taste, adjusting the seasoning if necessary (bearing in mind that the meatballs will be salty, rich, and peppery-hot). 2Meanwhile, make the meatballs. Crush the garlic, dried chilies, and ground coriander with a pinch of salt to make a paste. Heat a heavy frying pan over medium-high heat and add a little olive oil. Cook the paste for about 2 minutes until fragrant. Add the onion and sauté quickly, stirring, for 4 minutes. Remove from the heat, and transfer the onion mixture to a bowl with the lamb. Add the parsley and season well with salt and pepper. Roll the meat into small balls about the size of cherry tomatoes. 3Heat a clean heavy pan over medium-high heat. Add a little olive oil, and cook the meatballs in small batches until golden brown all over. Drain on paper towels. Add the meatballs to the cherry sauce. Cook for a couple of minutes to blend the flavors. Serve as part of a large meal, as one of many dishes of simple grilled and marinated meats, vegetables, with lots of bread. Sour cherries The fresh sour cherries that are traditionally used for this dish are of such good quality that they are a bit difficult to come by unless you have a good Persian, Iranian, Turkish, or Lebanese grocer nearby. Dried sour cherries make a perfect substitute and are available from supermarkets.

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[bestofcooking]

Fattoush Toasted pita bread salad

Fattoush Toasted pita bread salad

Serves 4–6

2 large pita bread, broken into pieces and

toasted lightly

juice of about 1½ lemons

2 garlic cloves

4 ripe plum tomatoes, halved, seeded, and

cut into ½in (1cm) dice

1 cucumber, halved, seeded, and cut into

½in (1cm) dice

1 tbsp ground sumac (available in

Middle Eastern markets)

4 scallions (green onions), thinly sliced

handful of fresh arugula leaves

½ bunch of flat-leaf parsley leaves

½ bunch of mint leaves

½ cup extra virgin olive oil

salt and freshly ground black pepper

1Place the toasted bread pieces in a large bowl. Add the juice of ½ lemon,

and season well with salt and pepper.

2Crush the garlic cloves with a little salt until you have a smooth purée. In

a small bowl, combine the tomato and cucumber with the garlic purée.

Season with salt and pepper, the sumac, and some more lemon juice. Add to the

toasted bread, along with the scallions, arugula, parsley, and mint. Drizzle in the

olive oil and toss gently to mix.

3Taste the salad, adding more lemon if needed. It should be sour from the

lemon juice and peppery hot from the arugula and seasoning. The tomatoes

and cucumber will be sweet, and the sumac is a grand spice that is purple in

color and provides an essential lemony, peppery element to the flavor of the

salad. Serve at once, as the lemon juice will begin to discolor the greens.

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[bestofcooking]

pancetta alla griglia

Cipolle d’inverno e pancetta

alla griglia Grilled scallions

wrapped in pancetta

Serves 8 24 scallions (green onions), trimmed and peeled good-quality olive oil 16 thin pancetta slices 2 lemons, cut into wedges crushed dried red chilies a few fresh basil or arugula leaves (optional) fresh Italian bread such as ciabatta or focaccia, or other crusty bread rolls salt and freshly ground black pepper 1Place the scallions in a bowl, and drizzle with a little olive oil. Season well with salt and pepper; toss to coat. 2On a clean work surface, lay out two strips of pancetta side by side, with the long sides together. Repeat with all the pancetta, so that you have a bit of a production line. Place 3 scallions at one end of each of the pancetta strips, and roll the pancetta tightly around the scallions to cover. Grill on a preheated hot barbecue or grill pan, or under a hot broiler, for a couple of minutes on each side until golden and crispy. Transfer to a cutting board, and cut into small ¾in (2cm) chunks. (Cutting up the scallions makes them much easier to eat.) 3Split open a crusty bread roll and put the scallion pieces inside. Drizzle with a little olive oil. Season with salt and pepper. Squeeze a little lemon juice over the top, and sprinkle with a few crushed chilies. Add a few basil or arugula leaves. Sandwich the filled roll together, and place on the barbecue or under the broiler for a couple of minutes each side so that it is toasted. 4Eat at once, with your sleeves rolled up and lots of paper napkins on hand. This dish is ideal as part of a summer picnic or barbecue, or as a starter before the main meat or fish is grilled. Alternatively, chop the grilled scallion into pieces, pile on top of crostini, drizzle with a little olive oil, and sprinkle with chopped basil or arugula. Season with the lemon and crushed chilies, and eat with your fingers.

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[bestofcooking]

quick steak sandwich

quick steak sandwich The great thing about this sandwich is that you pound the meat before cooking. This means it only takes a minute or so on each side to cook. Another benefit is that the meat is tenderised so it doesn’t matter if you use slightly tougher cuts, like rump. It also means that the steak ends up in bite sized pieces so there are no akward moments wrestling to chew through your sandwich. 200g (7oz) scotch fillet, rump or New York steak 1 lemon, halved wholegrain mustard 4 large fresh slices bread small handful wild baby rocket, optional Heat BBQ or char grill pan on its highest setting. Place steak between 2 layers of plastic. Bash with your fist or a meat mallet until it is flattened out to about 1/2cm (3/4in) thick. You want it to be thin as possible with a few holes so it cooks quickly. Season steak and drizzle over olive oil on both sides. BBQ for approximately 1 minute each size until well charred. At the same time cook the lemon, cut side down. Place steak on a clean, warm plate and drizzle with more olive oil and a good squeeze of lemon juice. Allow to rest for a few minutes so the meat juices mix with the oil and lemon juice to make a super tasty sauce. Tear meat into bite sized pieces. Spread bread with mustard then pile the steak on top. Scatter with rocket leaves, if using and drizzle over the juices. Top with another slice of bread.

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Taramasalata

Taramasalata serves 4 ingredients 225g/8oz smoked cod’s roe 1 onion, finely grated 200ml/7fl oz olive oil 5 slices white bread, crusts removed juice of 3 lemons • If the roe is fairly salty, soak the cod’s roe in water for 2 hours, then drain thoroughly and peel off the skin. If the roe is not too salty and the skins are soft enough, however, simply peel off without soaking first. • Using a fork, mash the cod’s roe in a bowl, and add the onion. Add a little of the olive oil, then transfer to a blender or food processor. Purée into a smooth paste. • Moisten the bread and gently squeeze out any excess water. Continue blending the cod’s roe mixture, alternately adding small bits of moistened bread, the remaining olive oil and the lemon juice. Blend until the taramasalata is smooth and cream in colour. Serve with pitta bread.

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Nougat

Nougat serves 4–6 ingredients 75g/3oz clear honey 50g/2oz granulated sugar 50g/2oz liquid glucose 3 egg whites 225g/8oz mixed chopped glacé cherries, angelica and almonds • Line an 18cm/7in square tin with rice paper. • Leave the honey to melt in a small bowl over a pan of simmering water. • Gently heat the sugar and 150ml/5fl oz water in a saucepan, stirring continuously, until the sugar has dissolved. Add the glucose, bring to the boil, and boil steadily. • Pour the honey into the sugar syrup, and continue boiling. • Whisk the egg whites in a large bowl until very stiff, and gradually whisk in the hot syrup. Put the bowl over a pan of simmering water, and keep whisking until the mixture is very thick and firm. • Remove the bowl from the heat, stir in the fruit and nuts, and turn the mixture into the tin. Cover the nougat with more rice paper, place a thick piece of card over the top, and weigh down overnight. • Turn

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Coconut ice

Coconut ice • Grease a 20 x 15cm/8 x 6in shallow tin. • Put the sugar and milk in a large saucepan and heat gently, stirring, until the sugar has dissolved. Bring to the boil, and boil steadily to 116°C/240°F, the soft-ball stage. • Remove immediately from the heat, and stir in the coconut. Quickly pour half of the mixture into the greased tin. Add a few drops of red food coloring to the remaining mixture, stir through and quickly but carefully pour over the first layer. Leave to cool, and mark into squares while still slightly warm. Leave to set completely, and cut into bite-size pieces. ingredients 450g/1lb granulated sugar 150ml/5fl oz milk 150g/5oz desiccated coconut a few drops of red food colouring

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Brandy snaps

Brandy snaps serves 6 ingredients 75g/3oz caster sugar 25g/1oz butter 1 tablespoon golden syrup 25g/1oz plain flour 2 teaspoons ground ginger freshly whipped cream, sweetened with a little icing sugar, to serve • Preheat the oven to 150°C/300°F/Gas mark 2. Lightly grease a baking tray. • Beat the sugar with the butter and golden syrup until light and thick. Sift in the flour and ginger, and stir together. Divide into 12 equal parts, then roll each one into a small ball and put on the baking tray. Bake for 10–15 minutes until they have spread into lacy golden brown biscuits. • Allow to cool briefly, then lift them off, one at a time. At this point they will be pliable. Wrap them, one at a time, around the handle of a wooden spoon to bend in half. They should set hard very quickly. • When ready to serve, pipe whipped cream into each brandy snap

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Chocolate crunch biscuits

Chocolate crunch biscuits serves 6 ingredients 100g/4oz milk chocolate, broken into pieces 15g/1⁄2oz butter 50g/2oz praline, finely crushed • Grease a 15cm/6in shallow, square baking tin, and line with waxed paper. • Put the chocolate and butter in a small heatproof bowl over a pan of simmering water, and stir gently until melted. • Remove the bowl from the heat, and stir in the praline. • Pour the mixture into the baking tin, and leave to set. • When set, cut into biscuit-size pieces, ready to serve.

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Truffles

Truffles makes 24 ingredients 175g/6oz dark chocolate (at least 70% cocoa solids) 2 tablespoons Amaretto 25g/1oz butter 50g/2oz icing sugar 50g/2oz ground almonds 50g/2oz milk chocolate, grated • Melt the dark chocolate with the Amaretto in a heatproof bowl set over a saucepan of simmering water, stirring until well combined. Add the butter, and stir until it has melted. • Stir in the icing sugar and ground almonds. • Leave the mixture in a cool place until firm enough to roll into 24 balls. • Put the grated chocolate on a plate and roll the truffles in the chocolate to coat them. Put the truffles in paper cases, and chill.

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