Tips for making the perfect muffins

Muffins are one of the most wonderfully easy baking items you can create. Once you've mastered the basic recipe, you can then begin experimenting with different flavors and combinations of fruit and vegetables. They make a wholesome and filling treat or change for breakfast, lunch or dinner.

Following this basic muffin recipe and the tips and hints below, will ensure you have perfect muffins every time.

BASIC MUFFIN RECIPE

2 cups of Self Raising Flour
cup caster sugar
1 cups milk
2 lightly beaten eggs
1 teaspoon vanilla essence
150 g or 5 oz of unsalted butter (melted then cooled)

This recipe makes about 6 large muffins and 12 medium sized muffins. Double the recipe ingredients if you'd like to make more muffins, and you will because they'll be gone in a flash.

1) Preheat oven to 200 degrees Celsius or 400 degree Fahrenheit.

2) Melt the butter over low heat and allow it to cool.

3) Sift the flour into a bowl; you can even sift it twice to create more air through the flour.

4) Stir the sugar through the flour in the bowl.

5) In another bowl, beat the milk, eggs and the vanilla. You can use a whisk.

6) Making a well in the center of the flour, slowly pour the milk and egg mixture into it. Then add the butter.

7) Fold the mixture with a wooden spoon, turning the bowl and being careful not to over mix. Stir until it's just combined, the mixture should still be lumpy.

8) Lightly spray the muffin tins with cooking oil or lightly grease with butter.

9) Evenly distribute the mixture into the holes, filling it until about three quarters full.

10) Place muffins in preheated oven and cook for approximately 20-25 minutes, or until they've risen and are golden brown on top.
Once cooked, take them out of the oven and leave in the tin for a couple of minutes allowing them to settle. Loosen the muffins from the tin by tapping it gently or by using a flat bladed knife and allow cooling on a wire rack.

HINTS AND TIPS FOR PERFECT MUFFINS

~Double sift the flour to ensure air runs through the flour. This will make a light muffin.

~Add the butter after the egg and milk because butter does not usually mix well with other liquids because of its oil or fat content.

~Fold the wet ingredients into the dry, not stir.

~Don not over mix muffin batter. As soon as the ingredients are mixed lightly and are still lumpy, it is ready. Over mixing will result in tough muffins.

~Always use the muffin tins as the recipe requests. The bigger the muffin tin, the longer it needs to bake.

~Do not over oil the muffin tin. Even if you are using non-stick pans, still oil them lightly. Over oiling the tins will make it too cooked on the sides and bottom. It's also good to keep your tin lightly oiled because the sugar in muffins can make them gooey.

~After cooking, don't leave them in the tin too long, as the base and sides will be too soggy.

VARIATIONS

Using the basic recipe, you can create beautiful muffins that are either sweet or savory.

~Choc Chip~
Replace the caster sugar in the original recipe with cup brown sugar; add 1 cups of quality choc chips or bits.

~Banana~
To the original recipe, add an extra cup caster sugar and teaspoon of mixed spice to the flour mixture. Using overripe bananas, mash them with a fork and add them to the butter mixture. Use only 1 cup milk instead of 1 cups.

~Blueberry~
Easy-just add 300g or 10oz of frozen or fresh blueberries to original mix. If using frozen berries, add still frozen, as they won't create streaks and mess in the batter.

~Vegetable~
These are my kids favorite, healthy yet tasty and sweet and savory.

Using the original recipe, replace caster sugar with cup brown sugar. Grate some carrot, zucchini and cheese, about 1 of each will do and about to 1 cup of cheese. Using 150 ml of applesauce, add this to the batter as well.
These are very yummy, the applesauce adding that little bit of sweet to the mix.

Muffins are such a great way of using left over fruits and vegetables, taking some common ingredients in the cupboard and creating a wholesome and popular snack. The variations are endless.

Try some cheese and bacon, tomato and bacon, corn and ham, broccoli and cheese, orange juice, pecan, white chocolate. I can keep going because muffins can include anything and everything, apple cinnamon, sun dried tomato and cottage cheesemore? Go to your fridge or cupboard, you will surely have something available to begin cooking now.

How do you keep onions from making you cry?

We love the flavor onions can give to your food, but certainly not the chopping part that causes you to cry. There are several things you can try when chopping onions that should stop or reduce the tears that usually come with chopping onions.

1. Chewing gum while chopping onions seems to stop the crying. I'm not certain why this is, but it has worked for me. I noticed one time I chopped onions and I didn't seem to cry and I had been chewing gum so I tried it without chewing gum and cried and then tried it chewing gum again and no tears.

2. Cut out the core of the onion, where the root comes out. This section contains most the juices that produce the tears.

3. Put the unpeeled onion in the freezer for about 10 minutes, give or take a few. Once you remove the onion from the freezer, peel immediately and chop.

4. Soak the onion in a bowl of water and peel off the skin, remove the onion form the water and chop.

5. Be sure to use a sharp knife when working with onions, a dull blade will crush the onion rather than cut it causing more juices to be released.

6. Burn a candle close to the area where the onion is being chopped. The candle will burn off the fumes that cause the eye irritation. I recommend a scented candle of your favorite scent.

7. Make sure the area is well ventilated. I recommend opening a window some to keep fresh air circulating through the room to help reduce the smell of the onions.

Hamburgers

Hamburgers and yes mine taste way better than Ronald McDonald's. Here is what you need for wonderful tasting hamburgers.

1. Two Pounds of Lean Ground Beef.
2. Two Pounds of Lean Ground Pork.
3. Two Large Eggs.
4. One Onion chopped.
5. One Head of Garlic Roasted and chopped.
6. One handful of fresh sage and thyme gently torn.
7. One half cup of HP steak sauce.
8. Two Tablespoons of honey.
9. One quarter cup diced tomatoes.
10.One loaf of cheese bread, torn in too small pieces.

Grab a large mixing bowl and combine all ingredients, mix well and form hamburger patties. Place hamburger patties on barbecue and cook for 5 minutes on each side.
Remove hamburgers from barbecue and place in your favorite hamburger bun. Add your own favorite toppings. Have your hamburgers with a nice salad of your choice. Left over burgers, well just freeze them and thaw and reheat the burgers as needed.

Smores pie

1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter
3/4 cup chocolate chips
4 cups miniature marshmallows
Hershey's chocolate syrup
chopped pecans (optional)

Combine cracker crumbs, sugar and butter. Press into the bottom of a lightly greased 9" cake pan or pie dish. Spread chocolate chips over crust and top with marshmallows. Bake on 375 degrees until marshmallows bubble and become a very light golden brown. Remove from oven and drizzle with chocolate syrup and sprinkle with chopped pecans. Allow to cool and enjoy!

Five-ingredient stir-fry recipes

Caribbean Shrimp Explosion:

Ingredients:
1. A dozen Gulf shrimp, peeled, de-veined and chopped into bite-sized pieces
2. One pink grapefruit, peeled and divided into sections
3. One lime
4. Hot peppers-your choice of habenero, jalapeno, or chili peppers
5. Molasses

Directions: Saute peppers in skillet or wok over high heat. Add juice of 1 lime, grapefruit quarters and shrimp. Saute until shrimp is translucent, then add 1 tbsp Molasses. Serve over rice or orzo.

Chicken and asparagus stir fry

Non-stick cooking spray
12 oz. chicken breast, rinsed, and sliced in strips
1 bunch asparagus, ends cut off, rinsed and cut into 1 inch pieces
1/4 cup Worcestershire sauce
1 tsp. margarine
Salt
Pepper
2 cups rice pilaf
Stir Fry sauce (optional)

Start preparation of rice pilaf with water, tsp. margarine, and a dash of salt, in medium sized saucepan. Add rice pilaf when water begins to bowl and cover. In non-stick sprayed saute pan on medium heat, add chicken and Worcestershire sauce. Cover and allow cooking for approximately 5-6 minutes. Stir with spatula and if needed, cook more until done. Chicken should be well cooked, without any pink color and asparagus will be tender to the touch. If stir-fry sauce is preferred, add a good amount to chicken/asparagus mixture in pan. 1/2 cup is a good measurement to start out with. Put 1 cup of rice on 2 separate plates, and divide stir-fry mixture to both plates, on top of rice. Your stir-fry is now ready. Add 2 glasses of Pinot Grigio to accompany your meal.

Stir-fry chicken with paprika

Stir Fry Chicken with Paprika
Category: Main Course
Serves: 2 persons

I used to cook for the family myself. I do not like a very complicated recipes. Therefore I tried the following simple recipe. Basically it is a kind of Chinese food. Fresh and healthy food. Now it becomes one of the favorite dishes at my home.

Ingredients:
300 gr chicken fillet (remove the skin), cut length-ways (chicken can be replaced with beef, fish or pork)
1 green paprika (bell pepper), thinly slices
2 tbsp cooking oil
1tsp sesame oil

Seasoning:
5 garlic
3 onion
A small piece of ginger
2tbsp oyster sauce
2 tbsp light soy sauce
tsp white pepper powder

Methods:
For seasoning: Ground the garlic, onion and ginger with pestle and mortar, mix with oyster sauce, light soy sauce and white pepper powder.

Marinate the fillet well with seasoning. Set aside for 30 minutes.

Heat the cooking oil in a pan. Add the marinated fillet (including the seasoning) until pale then add the paprika. Stir well until the paprika get softened. Add 1 tsp sesame oil.

Serves immediately with steamed rice or steamed potatoes

Mexican-style chicken Parmesan

Lights down low, a fine glass of Blush Chablis; Chicken Parmesan Mexican style, and you'll have an evening to remember. Don't forget the salad.

Ingredients:
1 jar (26 ounces) salsa
6 tablespoons Parmesan cheese, divided
6 small boneless chicken breasts
1 cup cornmeal
2 tablespoons oil (corn or olive)
1 cups shredded cheddar or pepper jack cheese
3 cups cooked rice

Put 2 tablespoons of oil into hot skillet. Roll chicken breasts in cornmeal and put brown in hot oil. The purpose here is to brown the chicken breasts; not cook them, that is why hot oil. Remove from heat.
PREHEAT oven to 350F. Pour salsa into 13x9 inch baking dish. Carefully stir in 4 tablespoons of parmesan cheese. Add browned chicken; turn over to evenly coat both sides with sauce. Cover with foil. BAKE 30 minutes then uncover. TOP with cheese and remaining 2 tablespoons Parmesan cheese; continue baking for 5 minutes or until chicken is cooked through and cheese is melted. Serve over cooked rice.

If you have the time; a homemade salsa tastes much better with this dish. During baking the flavors mingle, and the taste is exquisite.

6 8 tomatoes depending on size
2 jalapenos seeded
1 anaheim pepper (I don't seed these as I like the appearance, and they're not hot)
1 onion
2 cloves garlic
Juice of lime
About cup cilantro depending on taste (I like a lot)
A couple of shakes Tabasco depending on taste it's not necessary I just like hot with taste
1 teaspoon salt
Pulse until you get the size pieces you want. I like mine liquid but chunky at the same time.
Use this salsa in place of the salsa in a jar.

Low-fat chicken Parmesan

2 boneless chicken breasts trimmed of any excess fat.

1/2 teaspoon basil

1/2 teaspoon oregano

1 can Hunt's No Sugar Added Spaghetti Sauce. This has 0 grams of fat and only 6 grams carbohydrates per 1/2 cup.

1 8-ounce bag of low fat shredded mozzarella cheese

Non-Stick Low Fat Cooking Spray

Sprinkle of salt for each chicken breast

8 ounces whole wheat spaghetti noodles.

If you are also watching your carbohydrates, as diabetics do, eliminate the pasta all together. A crispy salad, fresh steamed broccoli with lemon, or some steamed garlic green beans would fit nicely as a side dish.

First make sure the boneless chicken is completely thawed. Thawed meat tastes better. Spray both sides of each chicken with no fat cooking spray. Do not spray your entire pan. This way the spices stick to the chicken better. Mix your basil and oregano together and sprinkle on both sides of each chicken breast. Make sure to pat chicken breasts to help spices stay on chicken. This also helps with flavor. Put just a sprinkle of salt on one side of each chicken breast. Now it is ready for cooking.
Put chicken breasts in a medium sized cooking pan and cover. Heat at 350 degrees for 18-20 minutes. Now, pull out pan, uncover and top with spaghetti sauce and a good handful of mozzarella cheese on each chicken breast. Cover and put back in oven for approximately 6 minutes.

Fill a medium saucepan halfway, add cooking spray and a pinch of salt. Heat to boiling. Add your 8 ounces spaghetti noodles. Drain when it has reached desired tenderness.

Take out Chicken Parmesan from oven. Put each piece on a dinner plate and add spaghetti on the side.

Your low fat Chicken Parmesan, for two,is now ready to be served. Enjoy!

Low-fat roasted garlic hummus

Ingredients:
3 Cans Garbanzo Beans
Aprox. 3 Tablespoons Tahini
Juice of 1-2 lemons (see instructions)
Three Whole Bulbs Garlic
2 Heaping Tablespoons Fresh or Freeze-Dried Chives
2 Teaspoons Sesame Oil
Reserved Liquid from Garbonzo Beans
Salt & Pepper, to taste

Instructions:
1. Cut tops off of garlic bulbs, wrap in foil, and roast at 450 degrees for approximately 15 minutes (or until golden)
2. Open garbonzo bean cans and reserve liquid in a seperate container.
3. Cut lemons in half and squeeze juice into container (removing seeds)
4. Squeeze fresh roasted garlic out of bulbs into food processor.
5. Add Garbonzo Beans, chives, sesame oil, tahini, and salt and pepper to food processor and puree, slowly alternating adding the reserved liquid until smooth, but still very thick.
6. Thin the hummus by adding a couple tablespoons of lemon juice at a time until hummus reaches desired flavor
7. Chill until ready to serve

Suggestions: Serve with fresh grilled pita bread, crackers, or crusty bread

Low fat tuna and pasta salad

INGREDIENTS:

* 8 ounces medium shell pasta
* 7-ounce pouch chunk light tuna
* 2 celery stalks, chopped
* 1/2 cup red onion, chopped
* 3/4 cup yellow pepper, chopped
* 1/2 dry pint cherry tomatoes
* .
* Dressing:
* 1/4 cup fat-free, reduced sodium chicken broth
* 1 tbsp lemon juice
* 1 tsp extra-virgin olive oil
* 1 tsp Dijon mustard
* Black pepper, to taste
* 1/4 tsp dried oregano

Cook the pasta. Drain and cool. Combine tuna, celery, onion, pepper, artichoke hearts and tomatoes in a large bowl with cooled pasta. Mix the dressing ingredients together and pour over tuna and pasta.

A guide to cooking and eating instant Ramen noodles

Instant Ramen noodles cooked like a professional is delicious and loved by the whole family. Instead of eating it like the package suggests, try this original and special variation for a low sodium meal with an Asian flavoring:

1. Purchase your favorite flavor. The chicken flavor Instant Ramen noodles is by far the best choice.

2. Place the package on the counter top or on a table.

3. Before opening, crush the noodles with your hand, breaking the noodles into smaller pieces. Try to do this without exploding the package and ending up with a mess. Place your hand on top of the package and press your weight onto the noodles. Feel around for large pieces and crush with your fingertips.

4. Open the package gently and remove the seasoning pouch. It will look a little damaged from the noodles pressing into it. Set this pouch to the side.

5. Pour the noodles into a microwavable bowl. Any microwavable bowl will work, but preferably use one that is clear. Clear bowls make measuring water much easier.

6. Fill the bowl with enough water to cover the noodles. If using a clear bowl, look through the side of the bowl to make sure about a half of inch of water is in the bottom. The noodles will float to the top. This extra water allows for evaporation in the microwave.

7. Microwave for two to three minutes. Microwave settings and temperatures vary, so if the noodles look hard after two or three minutes, replace and heat for thirty seconds at a time until done.

8. Drain water from the noodles by pouring into a strainer over the sink. Some of the noodles may fall through the strainer holes, but not many. Pour the noodles back in the bowl, strain again until water is drained completely.

9. Return noodles to the bowl.

10. Sprinkle one fourth of the seasoning pouch onto noodles and stir until blended. By only using a fourth of the pouch, the sodium level is reduced.

11. Pour two tablespoons of House of Tsang Classic Stir Fry Sauce onto noodles. Mix until soaked up by noodles.

12. Eat this delicious treat by itself or as a side dish. This recipe is also an excellent substitute for stir fry dinners instead of using rice.

Slow cooker beef or lamb stew

Lamb chunks a couple of handfuls
Onion
One or two potatoes
One or two carrots
Small turnip
Small swede
Bouquet garni
Mixed herbs
A stock cube or two or a couple of pints of stock

More stock
Suet I prefer Atora light as it makes less leaden dumplings and of course has fewer calories
Self-raising flour
Mixed herbs one of the sachets from a refill pack should do, or about half a jar

Couple of teaspoons of salt
Cold water

Slow cooker
Frying pan
Big saucepan(s)

First things first open the bottle of wine to let it breathe. If you are not going to be out driving or operating heavy machinery for the day, now is the time to taste the wine. Unlike most of my recipes I don't really recommend you slurp too much right now unless you are planning a very relaxed day, in which case open another bottle to ensure you don't run out

The quantities in this recipe are necessarily vague, as I don't know how big your slow cooker is. I usually go to the butcher with my hands cupped in front of me and ask for about that much diced stewing lamb' thus giving me my couple of handfuls

Fry the lamb lightly in a minimal amount of oil until it is nicely brown but not cooked through, then transfer it to your slow cooker

If you do not have stock, then you will need to get a kettle boiled to pour over your stock cube, I personally prefer the vegetable stock cubes, as the flavour is not to overpowering; some of the meat cubes are too salty for my taste

Once you have your meat browned and your stock ready to pour it is time for things to get dicey! Peel all the vegetables and cut them into chunks of about an inch square and sling them in the slow cooker

Give your meat and veg a quick but gentle stir and add the stock until it comes to just under an inch from the top of the pot. Sling in your bouquet garni and about a teaspoonful of mixed herbs. Plain mixed herbs are fine, but I find that herbes de Provence go particularly well with lamb

Pop the lid on and switch on the slow cooker and leave for at least four hours. The lovely thing about lamb stew is it only takes a few minutes to prepare

At the end of the day you come home to a delicious aroma of warm lamb and vegetables wafting through your home, unless you have had a power-cut in which case go straight back out and find a nice hotel with power, hot and cold running waiters and a decent menu

Boil up some more stock ready to cook your dumplings

Resume wine tasting and slurping

Dumplings are so easy to cook that I don't know why I don't make them more often, oh yes, I remember they have lots of calories! But ooohhhh they are scrumptious!

For two very hungry people, or four normal appetites I use half a packet of Atora and half a small packet of self-raising flour. Just pour the dry ingredients into a large mixing bowl, do NOT forget to add the salt I did that once and believe me dumplings with no salt in are not good!

Stir the dumpling mix round with a fork and slowly add cold water, as soon as the mixture begins to form a ball and the sides of the bowl are still coated with lots of flower, ditch the fork and get your hands in and gently work the mixture together [you did remember to wash your hands before didn't you?] until you have a slightly sticky mess that gets under your nails and is easily formed into balls, but not so sticky you can't work with it. It pays to add water very slowly as you don't want your dumplings disintegrating when they are in the pan. You can add a little more flour if things do get too damp

You can cook your dumplings in the slow cooker but I find it takes ages for them to cook this way and with all the lovely aromas floating round the kitchen I want my grub as soon as I can! So I fill a large saucepan with stock and when it is simmering I drop in my dumplings and let them simmer for about twenty minutes, turning them once halfway through

Drink more wine while you wait

Drain your dumplings and either serve with the stew alone, or with a nice hunk of crusty bread if you have a bread making machine you can stick that on to cook while you are out too

This stew is perfect served in large bowls accompanied by a good red wine

The stew can also be cooked in a covered casserole dish in a low oven about gas mark 3, although you might want to experiment with this when you are in the house in case you need to top up with stock

Lamb tagine

Ingredients
Carrots
Potatoes
Peppers
Onions (Red)
Lamb (Chicken,Beef,Fish can be used instead)
Spices,Paprika,Turmeric,Basil,Oregano
Fresh Corinader

How to prepare
Place sliced carrots on bottom of a ovenproof dish. Then potatoes,onion,peppers on top of carrots. Then place meat on the top of everything. Mix spices with a little water pour over top and cover. Cook on a low light in oven or ideal place dish on barbeque and cook slowly. Cook until meat and vegetables are cooked.

Asian-style lamb cutlets

Lamb Cutlets
250gm Mince lamb meat
6pod garlic (minced 2 teaspoon full)
1/2 ginger (can use ginger garlic paste too)
2 small onions
2 small green chillies
2-3 curry leaves
small bunch of coriander leaves
turmeric powder ( 1/4 spoon)
cumin powder (pinch)
salt ( as per your taste)
2 eggs
bread crumbs( 50gm)
Method: clean mince meat and drain. In the deep pan (wok) put 4-5 spoonful olive or vegetable oil or butter. Fry curry leaves, add minced or paste of ginger and garlic fry till golden brown and add nicely minced onion and green chillies fry till onion gets little softer add mince meat add salt, turmeric and cover and let it cook for 10-15 minutes. cool it then beat eggs well add the boiled, cooled mince meat,half of bread crumbs,cumin powder and nicely minced coriander leaves. Mix well heat the greased flat pan make
small patty role into remaining bread crumbs and fry till golden brown both the sides.

Rolled pork roast Caribbean style

ROLLED PORK ROAST CARIBBEAN STYLE

1 2-3 pound rolled and tied pork roast
1 cup packed brown sugar
2 tbsp dark rum
1 tsp minced garlic
2 tsp ground ginger
2 whole bay leaves, crumbled
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp ground cloves
1/2 cup chicken broth
1/4 cup light rum
1 tbsp flour
1/4 cup fresh lime juice (I like to use Key Lime)

Preheat oven to 375 F. Place pork in a roasting pan. Cook 1 1/2 - 2 hours until a meat thermometer inserted in the center registers 160 F. Remove from the oven and leave the oven on.

In a small bowl, combine sugar, dark rum, garlic, ginger, bay leaves, salt, pepper, and cloves. Cut the strings on the roast and lay it open. Spread with the brown sugar mixture. Return to the oven for 6-8 minutes until the pork is glazed. Transfer to a platter and cover with foil to keep warm.

Pour the drippings from the roast into a saucepan, making sure to scrape up any browned bits. Heat over medium heat, add chicken broth and light rum and heat to boiling. Sprinkle with flour and whisk to blend. Heat to boiling, whisking constantly about 2 minutes. It is always a good idea to let a roast set for about ten minutes before slicing it. Slice and serve with the sauce.

Marinade for lamb roast, rack of lamb or pork

This marinade and/or sauce is awesome. It is great for rack of lamb, lamb roast or a loin pork roast.

1/4 c olive oil
1/4 c lemon juice
1/4 c white vermouth
1 tsp thyme, basil, chervil, oregano, marjoram, salt
1/2 tsp black pepper, ground cumin
1 tsp worcestershire sauce
3 drops tabasco

Marinade in the roasting pan for as long as you feel like it and leave the marinade in the roasting pan while you cook the lamb and/or pork.

You cook it for as long as the weight of the meat requires.

Greek Salad

Cube red pepper, green peppers, tomato and cucumber. Add thinly sliced red onion and sliced black olives. One half hour before serving leave at room temperature and mix 1/3 c. olive oil and three teaspoons of lemon juice and about three crushed cloves of garlic. Cover with crumpled feta cheese and leave (covered in saran wrap) at room temperature.

Roasted Potato

Take a cast iron fryng pan and pour about 1/3 cup olive oil into - even out the oil. Take as many baby potatoes (red, white doesn't matter) as you need and roll them in the olive oil. Add some clumps of butter (three or four teaspoons) and whatever else you would like - thick onions and some garlic cloves? Sprinkle with dill weed if you like and roast. Usually takes one hour to cook.

Enjoy!

Lamb dishes for Easter

Lamb, when properly cooked, is one of the best and most flavorful meats to eat, and there is no better, or easier, way to cook it than on the grill. Grilling is profoundly easy, and you only need a few simple ingredients to grill a great chop. You will need:

4 one inch sirloin lamb chops
1 cloves of minced garlic
cup of red wine
teaspoon of salt
teaspoon of black pepper
teaspoon of oregano
teaspoon of dry mustard
3 tablespoons of olive oil

Start by mixing all ingredients except the chops and olive oil in a bowl. Place the chops in a large Ziploc bag and pour the marinade over the chops. Allow the lamb chops to marinate for 2 to 4 hours. When done marinating, use the olive oil to lightly brush the grates of the grill. Grill chops for 8-10 minutes on medium to high heat or until the chops are medium rare.

Also for a great side dish that is easily cooked on a grill, cook full un-husked corn cobs on the grill for 10 minutes. This is a side that tastes great and adds personality to the dish.

Dessert: If you have become overwhelmed with excitement from grilling and don't want to stop, try this effortless and adventurous dessert. Throw some unpeeled bananas on the grill on low heat. Cook them for a few minutes until the outsides are almost black. Then use a knife to split the top of the bananas from end to end. Lightly brush the exposed fruit with honey. Enjoy!

Chilli Chicken recipe

I would like to share one of the delicious recipe using chicken.
It is very easy to prepare in a couple of minutes. It is also very spicy.

Ingredients:

1/2 kg boneless chicken
1 big sized Onion
1 medium sized Capsicum
1 small sized Tomato
1/2 cup Peas
2 tsp Ginger Garlic Paste
12-15 Green chilli
2 tsp Garam Masala
2 tsp Dhaniya (Coriander) Powder
1/2 tsp Pepper powder
1/4 tsp Turmeric Powder
1/4 tsp Ajunomoto
Few Curry Leaves
Few Coriander Leaves
Salt to taste

Method to make this recipe:

Cut the chicken into small pieces. Wash the chicken and add ajunomoto to it. Keep aside for 15 minutes. Aujunomoto makes Chicken soft. It also adds taste to the chicken.

Chop all the vegetables into small pieces. Cut the coriander leaves into fine pieces.

Add oil in a nonstick pan. Heat it for 2 min. Now add onion, curryleaves. Fry it till onion turns into brown in colour. Then add ginger garlic paste, green chilli, peas, capsicum, tomato and fry for 3 minutes. Now, add garam masala, turmeric powder, dhaniya powder, salt and pepper powder.

Add 1/2 glass of water. Then, add the chicken. mix well and close the pan for 15 minutes.

Finally, add coriander leaves. Mix well and turn off the stove after 2 minutes.
Now hot chilli chicken is ready.

German cooked chicken

Ingredient A:
4 pieces of chicken (cleared and season with salt and saffron, fry till golden brown.

Ingredient B:
Blend all of these ingredients below:
- 2 Pieces of Dried Chillies
- 2 Pieces of Buah Keras'
- 1/4 piece Nutmeg
- 5 Shallots (slice & fry)
- 2 Garlic (slices and fried)
- 1 Small packet / 2 tablespoon or raisins/dates
- 2 Inch Ginger

Ingredient C:
- 2 tablespoon of ghee/butter
- 1/2 Cup of Ideal Milk/Fresh Milk
- 1/2 cup water
- 2 tablespoon of Ketchup
- Salt & Sugar

How to do it?

- In a saucepan/wok, heat ghee/butter over a low heat.
- Add in the blended items and stir for 5 minutes.
- Add in Ideal milk/Fresh milk and water (depending on how thick you want the gravy to be).
- Cook till its boil. Add in ketchup, salt and sugar.
- Finally, add in the fried chicken meat and simmer for five minutes, and voila. Our national dining anthem "Makan!" (eat!)

Mughlai whole chicken in gravy

Ingredients :

800 grams chicken (whole)
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es) made into a paste
1 tablespoon(s) each of ginger, garlic pastes
2 teaspoon chicken masala powder
1 teaspoon kitchen king masala powder
4 cloves
1" piece cinnamon broken
4 brown cardamoms peeled
8 black peppercorns
10 almonds
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
2 large onion(s) finely sliced
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) oil
1 tablespoon red chili powder
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing

Cooking Instructions
Method:

Cut chicken into pieces (your preferred piece size).
Take ginger-garlic paste (1/2 teaspoon), red chili powder (1/2 teaspoon), garam masala powder(1/2 tea spoon), turmeric powder(1/2 teaspoon), yogurt(1 teaspoon),chicken masala powder(1teaspoon) ,and salt (to taste). Mix well to prepare a marination paste.
Apply marination paste on half the chicken (400 grams) and keep the marinated chicken in refrigerator for at least 2 hours.

In a pan roast together cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic.
Fry the sliced onions till brown and allow them to cool.
Grind together fried onions (from step5), roasted spices (from step 4), and ginger garlic paste(1/2 tea spoon) and kitchen king masala (1 teaspoon)with little water.

Heat oil (1 table spoon) in a pan. Add chicken (un-marinated- 400 grams) in the pan and fry it for 2-5 minutes until it turns brown. Remove fried chicken from the pan.
Heat oil (1 table spoon) and fry the paste (prepared in step 6) on medium level for 2-5 minutes in the frying pan.
Now add marinated chicken (from step 3) , unmarinated chicken (from step 7), tomato puree (1 table spoon), red chili powder (1 tea spoon) ,salt (to taste) and water in the frying pan (step 8) and mix well.
Cover and cook on low heat for about 25 minutes or the chicken is fully tenderised.
11. Once the chicken is ready, garnish with finely chopped coriander(cilantro) leaves.

Tips:
To make this dish richer, some amount of fresh cream can be added when the chicken is almost done.

Low fat Thai chicken curry

Easy Chicken Curry

1 Can Light Coconut Milk
1/2 Tbs. Crushed Red pepper flakes
3 cloves crushed garlic
1 sliced white onion
3 Tbs. Red Curry Paste ( try 'Taste of Thai')
2 Tbs. Vegetable Oil
1 Lb. Boneless and skinless chicken thighs, diced
Cooked Jasmine rice
1/2 C. Chicken broth

Place oil in a deep skillet or wok. Use medium heat. Add onion, garlic, and pepper flakes. Saute for 2 minutes, until onion is translucent. Add chicken, then chicken broth. Let simmer on medium heat for 5-10 minutes, stirring occasionally. Add curry paste and stir for another 5 minutes. Add coconut milk, to taste. I usually add 1/2 a can at a time. Serve over jasmine rice.

Indian Chicken curry

Indian Chicken curry, My favorite curry. The flavor and taste makes everyone ravenous. Well I have a recipe of chicken curry which is delicious.

Ingredients:

1 kg Chicken(skinless/boneless/whole chicken)
3-4 medium Onions
4 medium Tomatoes
3 garlic cloves
1/2 sq.inch ginger
2 chillies
1/4 inch cinnamon
2 cloves
2 tsp chilly powder
1 tsp turmeric powder
4 tbsp oil
1 tsp garam masala
salt to taste

Preparation:

Mix chicken, salt, chilly powder, turmeric powder, garam masala in bowl. leave it aside for half an hour.
Chop the onions and tomatoes into cubes. Make a paste of onions, tomatoes, chillies, ginger and garlic. add this paste to chicken. marinate it for half an hour.

Cooking method:

Take oil in a pan on a low/medium heat. add cloves and cinnamon pieces to it. when you can feel aromatic smell, put the marinade in the oil.
cover it with lid. cook under a medium heat for 10-15 minutes.
open the lid and check add a little water to it. cook under medium heat for 15 minutes stirring occasionally.
when the oil floats on the soup you can know the chicken is done.

serve it with rice(biryani/fried rice) or Indian bread. Really the taste awesome. adjust the salt, chillies, chilly powder, masala according to your taste. you can add yogurt and lime juice while marinating if you can't eat hot. why don't you try it now and enjoy the real taste of chicken.

Fish Curry South Indian Style

This is a very common fish curry from Kerala the south west state of India. This curry is full of flavour and little spices. The tamarind, coconut and spices give this curry its unique taste. To get the exact taste f Kerala try it with boiled rice ( Not basmati).
Ingredients
Fish Fillets - 4 (White Fish Preferred) cut into cubes
Onions - 1 Medium Chopped
Ginger - A Small Piece Crushed
Garlic - 3 Cloves Crushed
Turmeric powder - Two Good pinches.
Chilly Powder - Half a Teaspoon
Green chilly - 2 (Just make an opening on one side of each)

Tomato - 2 Large Chopped
Tamarind paste - 1 Teaspoon
Coriander Leaves - 2 Bunches
Coconut milk - 50 ml
Oil - 15 ml
Add onions, ginger and garlic and the chillies to the hot oil in a pan. Stir until the raw smell of the ingredients goes and onions turn slightly brownish (approximately 15 minutes). Add tomatoes, turmeric and chilly powder, Stir well. Add cup of water. Bring to boil. Add coconut milk stir well. Place the fish fillets and simmer for 10 Mins in medium heat Add tamarind and salt for taste. Garnish with chopped coriander leaves. Cover and turn off the heat.
This curry is excellent with Indian bread or white rice.

Fish Head Curry, a Singaporean favorite

Fish Head Curry has long been a Singapore favorite. It is believed that this dish was created in the early days by poor immigrants from India, who would salvage the unwanted fish-heads at the market and cook them in curry, thus giving birth to this wonderful dish. Today, the Fish Head Curry served up contains a fleshier cut of the fish, and there is also a Chinese Version of this popular Indian Dish due to the multi-racial mix in Singapore.

Fish Head Curry is usually served up using the head of the Red Snapper fish with certain variations using the heads of other fishes. This delicious dish is usually served up in a big steaming bowl of curry and one portion can feed up to 4 hungry male adults. The curry is cooked using a few types of curry powder and assorted herbs to bring out the flavor and complement the freshness of the fish. Besides fish, the vegetables in the curry like brinjal and lady's finger provides a satisfying meal when served with fragrant white rice.

This delicacy is widely available in Singapore, for an authentic and satisfying experience, head down to the Indian Restaurants in Little India, Singapore! Popular Restaurants in Singapore which serves up decent Fish Head Curry are Khairul's Curry in Bukit Panjang, and the Banana Leaf Apolo Chain of restaurants available at Race Course Road and other parts of Little India.

The service at such restaurants are passable, and be prepared to wait a while for your order during peak hours but the satisfying experience makes it more than worth it. If the waiter asks you if you would like a large serving or a medium one, just bear in mind that a "large" serving merely has more vegetables in it and the size of the Fish Head does not vary. Enjoy your meal with free flow rice and complementary sides, and soak in the Singapore favorite. Refills of the curry gravy is free too!

CHANNA DAL PAYASAM

Ingredients:


1/2 cup Split Bengal Gram (Chana Dal)
1 cup grated Coconut (Khopra/Narial)
4 tblsp Clarified Butter (Ghee)
1 cup Jaggery
5 crushed Cardamoms
2 tblsp chopped Coconut (Khopra/Narial)
5 Cashewnut (Kaju)

How to make channa dal payasam:

Wash and soak the gram.
Melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside.
In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside.
Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer.
Boil the gram in a sauteuse with just sufficient water to cook the gram.
When the gram is cooked add the jaggery and the coconut milk.
Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not become very thick, it should be of pouring consistency).
Add the remaining ghee and the cardamoms. mix thoroughly.
Serve garnished with the fried coconut pieces and the cashew nuts

Low-fat polenta pizzas

Low Fat Polenta Pizza Parmesan
WW Core friendly

Prep time: 30+ min
Cooking: 15 min
Serves: 4

Base
1 Cup fine cornmeal
3 Cups water (or fat-free veg. broth)

Sauce
1/3 Cup salsa, mixed with 3 Tbsp. ketchup to taste.
1 tsp. garlic powder, 1/2 tsp. oregano, 1/2 tsp. basil, 1/2 tsp. anis, 1/8 tsp. pepper, mixed

Topping
1/2 green pepper, sliced thinly
1/4 sweet onion sliced thinly
1/2 pear, sliced thinly
4-6 mushrooms, sliced thinly
16 Yves Pepperoni slices cut in half,
(or 1/2 cup chunk TVP marinated in Tbsp. soy sauce, tsp. garlic powder, 1/2 Tbsp. oyster sauce)
4 slices fat-free cheese
3 Tbsp. grated Parmesan cheese

Extra virgin olive oil or Canola

Preheat the oven to 400 F.

Spray large cookie sheet with cooking spray. Boil 3 cups H20 or broth, add cornmeal in a steady stream, whisking briskly. Let cook covered 5 min, stirring to get out the lumps. Depending on the cornmeal, it may cook very quickly. Spread polenta on a large cookie sheet, pushing it to the edges (use wax paper to keep it from sticking to your hands.) Throw it into the fridge to gel.

Meanwhile, slice green pepper, onion, pear & mushrooms. Mix the spice & herbs together in a small bowl. Mix the salsa and ketchup in another small bowl.

Cut the gelled polenta into 4 equal pieces. Spray a non-stick skillet with cooking spray. Fry the polenta until it is crispy on both sides.

Put the fried polenta pieces on two cookie sheets. Spread each piece with 1/4 of the salsa/ketchup mixture, next sprinkle with a 1/4 of the spice mixture. Divide the TVP or Yves pepperoni among the four pizzas. Next, put on onions, peppers, pears and mushrooms. Next, tear 4 fat-free cheese slices into pieces and arrange over each of the pizzas. Finally, sprinkle each one with grated Parmesan cheese.

Cook for 15 minutes until cheese has melted and veggies are cooked.

Oyster stuffing

BEST OYSTER STUFFING

2 cups fresh oysters, chopped
6 cups dry bread cubes
4 tsp salt
1/4 tsp pepper
1/4 tsp sage
6 tbsp butter
2 onions, minced
4 tbsp minced parsley
1 cup minced celery

Place oysters in the skillet; saute for about five minutes. Combine bread cubes. salt. pepper, sage, and oysters. Melt butter in another skillet. add onion, parsley, and celery and saute until tender. Add to the oyster mixture.

If you are going to use this as stuffing for something, spoon it into the cavity and bake. If you are going to eat like I like it , put it in a buttered casserole and bake for about 15-20 minutes at 375 F till it is slightly browned.

Herbed baked eggs

In an oven safe dish (small), put 1 tablespoon of heavy cream and half a tablespoon of butter. Place this in your warmed up broiler for three minutes. In the mean time, break three large eggs into a cup or bowl. Also, mix 1/2 a cup of grated cheese (I used mozzarella) with some fresh herbs and spices (I just used crushed red pepper, a little cinnamon, some clove, and cracked black pepper) and a half teaspoon of minced garlic (from the jar is just fine). When the three minutes are up, remove the dish from the broiler and pour in your eggs. Then sprinkle your cheese/herb/garlic mixture on top and broil the entire thing for 5 to 6 minutes, enough time for the whites to become solid. Promptly remove from the broiler and let sit for a minute or two until it is cool enough so you don't burn your mouth. TrentSketch Safety Tip: Please don't taste test straight out of the broiler. Your tongue will thank you and the meal will taste much better. Serve the herbed baked eggs with some toasted bread or a good stiff dinner roll and enjoy.

Eggs poached on tomato

INGREDIENTS FOR 4 PERSONS:
- 4 fresh eggs
- 2 boiled potatoes
- 2 tomatoes
- 2 carrots
- 1 little spoon of Chili pepper
- salt
- extra-virgin olive oil

PREPARATION:
Cut in thin slices the potatoes, the tomatoes, the carrots and fry all for 1-2 minutes in oil; then, add some Chili pepper and a little of water.
Cook for some further minutes and pour the whole in a roasting tin, break the 4 eggs over the mixture and cook for about 30' in the oven.
Serve hot.

Chocolate chip oatmeal cookies

Oatmeal Chocolate Chip Cookies with Walnuts and Pecans

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 large eggs
2 TBS milk
1 TBS vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats quick rolled oats
12 oz pkg chocolate chips
cup pecans
cup black walnuts

Preheat oven to 350 degrees. Lightly grease cookie sheets.
In a large bowl, mix butter, sugar, brown sugar, eggs, milk and vanilla extract.
In a separate bowl, stir together the flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the sugar mixture until smooth.
Slowly stir in the oats, chocolate chips, and nuts by hand.
Drop heaping TBS size dough on cookie sheet, allowing room between cookies for them to spread.
Bake at 350 degrees for about 10-12 minutes or until a light golden brown.
Makes about 3 dozen large cookies.