APPLE MARTINI:
2 oz vodka
1 oz green-apple schnapps
Pour the ingredients into a cocktail shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.
OR
Whizz together for 30sec in blender
Pour into frosted martini glass
Thursday, July 21, 2011
**JULY RECIPES**
PORK CHOPS WITH MUSHROOM GRAVY:
2 tablespoons grated Parmesan cheese
4 pork chops
1 tablespoon vegetable oil
1 can condensed cream of mushroom soup
1/2 cup milk
Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.
Heat oil in a large skillet over medium-high heat, and cook chops until brown on both sides. Remove chops from skillet, and reduce heat to medium.
Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through
MAMA'S ASIAN CHICKEN & RICE
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cubed
2 cups water
1 cup uncooked white rice
2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish
Directions
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
2 tablespoons grated Parmesan cheese
4 pork chops
1 tablespoon vegetable oil
1 can condensed cream of mushroom soup
1/2 cup milk
Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.
Heat oil in a large skillet over medium-high heat, and cook chops until brown on both sides. Remove chops from skillet, and reduce heat to medium.
Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through
MAMA'S ASIAN CHICKEN & RICE
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cubed
2 cups water
1 cup uncooked white rice
2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish
Directions
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
**EASY ICE CREAM RECIPE**
Ingredients:
4 eggs
1tsp vanilla extract
140g caster sugar
300ml double cream
Separate the 4 eggs.
Beat together the yolks and vanilla extract with whisk.
In a separate bowl whip the egg whites and gradually add the caster sugar.
Whisk until it's thick and glossy-meringue like.
Lightly whip the double cream now add the yolk mixture then the egg white mixture.
Fold together and freeze until solid in an airtight container.
(remove from the freezer ten minutes before serving)
4 eggs
1tsp vanilla extract
140g caster sugar
300ml double cream
Separate the 4 eggs.
Beat together the yolks and vanilla extract with whisk.
In a separate bowl whip the egg whites and gradually add the caster sugar.
Whisk until it's thick and glossy-meringue like.
Lightly whip the double cream now add the yolk mixture then the egg white mixture.
Fold together and freeze until solid in an airtight container.
(remove from the freezer ten minutes before serving)
**Parleys in Penang**
Our time in Colombo has finally run out.....with 138boxes,two anxious labradors,an impatient husband and graduation dinners on hand I was gradually making the move to Malaysia,our new home.
Fast forward two weeks and voila....we are in Penang and doing everything in reverse.Hoping to have at least seven days to recover from the big move TO Malaysia I was back stuck in the container UNpacking.......after only two days rest.
You recall how tired you were after just delivering a baby???-well multiply that feeling by ten.....yep that's exactly how I'm feeling this minute.With only approximately 30 boxes dumped in a corner,left to unpack, I can see the proverbial light at the end of the tunnel....shhoooooo!!
The living area is done,so is the kitchen,my bedroom is taking shape.....all that's left now to tackle is the teenage pad and the 5 bathrooms!!(yep you heard me- doing our business is serious business in this family:)
Anyhoo to make a long new adventure short ,we are all super happy to be in Penang,Malaysia (go on GOOGLE it)!!!Culturally rich,modern with an old ancestry feel and so centrally located I can hop on a plane to almost anywhere in Asia ......I'm gonna love it here.....oh & did I mention the food.......you all know how I love my food.....lol!
Fast forward two weeks and voila....we are in Penang and doing everything in reverse.Hoping to have at least seven days to recover from the big move TO Malaysia I was back stuck in the container UNpacking.......after only two days rest.
You recall how tired you were after just delivering a baby???-well multiply that feeling by ten.....yep that's exactly how I'm feeling this minute.With only approximately 30 boxes dumped in a corner,left to unpack, I can see the proverbial light at the end of the tunnel....shhoooooo!!
The living area is done,so is the kitchen,my bedroom is taking shape.....all that's left now to tackle is the teenage pad and the 5 bathrooms!!(yep you heard me- doing our business is serious business in this family:)
Anyhoo to make a long new adventure short ,we are all super happy to be in Penang,Malaysia (go on GOOGLE it)!!!Culturally rich,modern with an old ancestry feel and so centrally located I can hop on a plane to almost anywhere in Asia ......I'm gonna love it here.....oh & did I mention the food.......you all know how I love my food.....lol!
Subscribe to:
Posts (Atom)