Saturday, September 23, 2017

Crustless Pizza

This week is Potluck week at I Heart Cooking Clubs. I've made a simple and lovely crustless pizza from Nigella Lawson, recipe from her book Nigella Kitchen. I made it for our lunch with some green salad. 

The bottom layer is a mixture of egg, flour, milk and grated Cheddar cheese, which is baked for 30 minutes, then topped with the topping. The topping are slices of pepperoni and sprinkling of more Cheddar cheese. Back into the oven for about 2 or 3 minutes until the cheese melts.

This is easy, simple and delicious. It is one of those meals that would be perfect for sharing with friends. 

This week's Potluck is dedicated to Kim, one of our co-host at IHCC, who has recently lost her mom last week. Her mom was a great supporter of Kim's cooking and blog. Kim, I hope that your pain and grieve will lessen over time, and the memories of your mom will bring joy and smiles as she is being fondly remembered. Sending a big hug to you, my friend.

Crustless Pizza
(adapted from Nigella Kitchen, by Nigella Lawson)
serves 2-4
1 egg
2/3 cup all-purpose flour
salt, to taste
1 cup whole milk
butter for greasing
1 cup grated Cheddar cheese
2 ounces small chorizo or pepperoni slices, approx. 3/4 inch diameter (optional)

1 x round ovenproof pie dish, 8 or 9 inches diameter

Preheat the oven to 400F. Beat the egg with the flour, salt, and milk to make a smooth batter.
Grease a round ovenproof pie dish, then stir half the grated cheese into the batter, before pouring it into the dish.
Bake for 30 minutes. Take the dish out of the oven, sprinkle with the remaining cheese, and add the chorizo or pepperoni (is using) - or anything else, now, too. Return to the oven and cook for another 2 or 3 minutes to make sure it's heated through.
Once the cheese on top is melted and looks burnished with gold on the crustless pizza, take it out of the oven and serve, cut into slices. A green or tomato salad on the side would not be a bad idea.

I'm linking this post with I Heart Cooking Clubs (IHCC), the theme for this week,
IHCC September Potluck (for Kim)


I'm linking this post with Cookbook Countdown #21 hosted by 

Monday, September 18, 2017

Cold Chicken with Ginger and Spring Onion

I'm currently obsessed with cooking from Every Grain Of Rice by Fuchsia Dunlop. Each recipe I've tried is delicious. Almost all of the recipes are simple and doable, with easy to find ingredients. She has provided some alternative ingredients for some of the recipes, which is really helpful. This dish, Cold Chicken with Ginger and Spring Onion is such a simple dish but very tasty. We love this dish!

Best used deboned chicken thigh, but I have used a mixture of  chicken breast  and thigh meat. This is made with cold cooked chicken. If you do not have any, you can poach the chicken in water with a piece of smacked ginger and a few spring onion whites, simmered for 30 minutes, or until the chicken is cooked. I added some salt to the poaching liquid. Remove the chicken and rinse in cold running water. Then allow to cool. I used the poaching liquid (which is very tasty!), to make a simple tofu soup.

Cut the chicken meat into small bite-sized pieces and arrange on a serving plate. Scatter with chopped ginger and chopped spring onion. Heat some cooking oil until sizzling hot and spoon it over the ginger and onion. The sizzling sound is essential! If it doesn't sizzle, then the oil is not hot enough. Have some soy sauce diluted with some water and pour this over the chicken. Serve.
This method is similar to the one she used to cook steamed fish, which I've made here.

We had this with rice and there's no leftovers. Delicious!

The recipe can be found here.
Or get the book, Every Grain Of Rice by Fuchsia Dunlop, on page 50.

I'm linking this post with Cookbook Countdown #21 hosted by 

Saturday, September 16, 2017

Green Bean and Potato Curry

This month's featured ingredient/dish at I Heart Cooking Clubs (IHCC) is Potatoes! I'm visiting the recipes from Madhur Jaffrey this week, and made her Green Bean and Potato Curry. Madhur Jaffrey describes this dish as "This is a simple curry to be served with rice, pickles and chutneys"

There's some Sri Lankan Raw Curry Powder used in the recipe, but not to worry, she has included how to make this curry powder at home. It is really simple and does not take up much time at all.

The toasted spices

The spices used : coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, fresh curry leaves, desiccated coconut, raw rice and brown mustard seeds. I have all the ingredients in my pantry and the curry leaves from my garden pot. These spices are supposed to be put into the oven at low temperature for one hour. But I have toasted them in a saucepan over the stove until fragrant and the curry leaves are dry and crispy, which takes about five minutes. Let the spices cool, and grind as finely as possible in a dry mill. 

Grind as finely as possible. It smells really good.

To cook the curry, the cubed potatoes are first boiled in some water which is added a pinch of turmeric, for a few minutes until the potatoes are almost done. I have skipped this part, and added the potatoes along with the green beans during cooking. Also I have added some hard-boiled eggs, peel and add to the curry along with the veggies. Other ingredients used ; chopped onions, garlic, ginger, fresh green chillies, cinnamon stick, lime juice and coconut milk.

This is a simple and mild curry. Both the hubby and son thought that this curry is tasty. We ate this with rice, and I'm glad I've added the hard-boiled eggs. 

Green Bean and Potato Curry
(adapted from World Vegetarian by Madhur Jaffrey)
2 medium potatoes (about 1/2 pound), peeled and cut into 3/4-inch dice
1/2 teaspoon ground turmeric
3 tablespoons peanut or canola oil
15 fresh curry leaves (substitute fresh holy basil or basil leaves for a different but equally interesting flavour)
1 cup very finely chopped shallots or red onion
3 garlic cloves, peeled and very finely chopped
1/2 teaspoon very finely chopped peeled fresh ginger
3 small fresh hot green chillies, cut crosswise into fine rings
3/4 pound green beans, cut to 1" lengths
4 teaspoons Sri Lankan Raw Curry Powder **
1 cup canned coconut milk (shake the can before using)
1 (3-inch) cinnamon stick
1-1/4 to 1-1/2 teaspoon salt
2 tablespoons fresh lime juice (I use 1 teaspoon)
4 hard boiled eggs, peeled (my addition)

In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 teaspoon turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost done but still hold their shape well. Drain. (I have skipped this step, adding the potatoes along with the green beans).
Put the oil in a large saute pan or frying pan and set over medium-high heat. When hot, put in the curry leaves. Ten seconds later, put in the shallots, garlic, ginger, and green chillies. Saute for 2 to 3 minutes. Put in the green beans (and potatoes) and saute for another minute. Put in the curry powder and stir once. Now put in the coconut, 1 cup of water, the remaining 1/4 teaspoon turmeric, cinnamon stick, salt and potatoes (and eggs). Stir and bring to a boil. Cover, turn the heat down to low, and cook about 15 minutes, or until the beans are just tender. Add the lime juice and stir it in.
Remove the cinnamon stick and serve.

Sri Lankan Raw Curry Powder
(This curry powder is perfect for all vegetable curries)
2 tablespoons whole coriander seeds
1 tablespoon whole fennel seeds
1-1/2 tablespoons whole cumin seeds
1 tablespoon whole fenugreek seeds
3 whole sprigs fresh curry leaves (about 60), if available (or a small handful of dried ones)
1 tablespoon desiccated coconut
1-1/2 teaspoons raw rice
1/2 teaspoon whole brown mustard seeds

Preheat the oven to 150F, or the lowest temperature setting.
Spread the seasonings out on a tray and put them into the oven for 1 hour. Cool. Transfer to a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar away from heat and sunlight.
(I toasted the spices in a dry saucepan over the stove on a low heat until the spices are fragrant and the curry leaves are dry and crispy).

I'm linking this post to I Heart Cooking Clubs (IHCC), theme for this week
Potatoes !


I'm linking this post with Cookbook Countdown #21 hosted by 


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