Cherry Shortbread

 

Cherry Shortbread

 

Still in my festive cookies collections, Cherry shortbread serve best with coffee!

 

ingredients

  • 200grams white margarine /unsalted margarine
  • 150grams caster sugar
  • 1/2 tsp vanilla powder
  • 300grams flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 200grams maraschino cherries, drain cherries and diced.

 

In a large bowl cream the margarine and caster sugar until smooth, add flour, salt, baking powder, baking soda, stir it til well combine, mix  in maraschino cherries.

place the whole batter into 30x30x3cm cookie sheet, make sure to coat the cookie sheet with abit of butter so it won’t sticks. Bake for 30 minutes in 160’c until set or light golden brown. Cool it for 10 or 15 minutes. Using a serrated knife cut into 2×5 cm slices.

Stored it in tightly covered container.

 

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Chicken Satay With Soya Sauce

Chicken Satay

 

I’m gonna share Chicken Satay recipe today, it is an Indonesian dish,  it’s the food I always miss whenever I’m away from home.  The recipe is very simple but very yumm 😉

it usually serve with peanut sauce or soya sauce, I like the Soya sauce better, which I also will share the recipe here..

 

For the Satay

  • 600grams Chicken fillet,  cut chicken into thin stripes
  • 3 tbsp sweet soya sauce (most of soya sauce I found abroad usually labeled with “sweet” soya sauce but always taste salty so make sure you get the original one sweet means sweet 😀 )
  • 1 1/2 tbsp  salty soya sauce
  • pepper to taste
  • 1 tbsp melted butter / bertolli liquid margarine
  • 30pcs wooden skewers

 

Thread chicken onto the skewers , place about 4 pieces on each skewers. Combine all the ingredients over large plate, mix it add the chicken roll  it over til the chicken well cover by the sauce leave it for 15-30mins. You have two options to cook it, barbeque or the simple one with normal pan/telfon. Preheat the pan, add chicken cook for 6 mins turning or until cook add abit of marinade sauce cook it until it’s grilled.

 

for the sauce

  •  125ml soya sauce
  •  2-3 shallots, chopped
  • 1 tomato, diced

 

in a bowl mix shallots, soya sauce stir it til well mixed, done!  spoon over the  sauce on top of satay and add tomato, serve it along with warm rice.

 

 

Satay Dinner

 

Courgette ala Asian

Courgette ala Asian

 

We got the main dish ready Dutch Meat Balls  now it’s time for side dish, it’s very easy & healthy

what you need is…

  • 1 Courgette
  • 1 red paprika
  • 3 cloves garlic
  • sunflower seeds
  • 2 tbsp olive oil
  • 1/2 cup Champignon
  • a pinch of salt, pepper, & white sugar
  • 1-2 tbsp Soya sauce (sometimes I use both sweet & salty soy sauce or just one of it depends of what I have at home)

 

Heat the pan, add olive oil, then garlic, next courgette until half cooked, add paprika, champignon and all the other ingredients. Stir until it’s cooked. Ready to eat 🙂

 

 

Dutch Meat Balls (gehaktbal)

Gehaktbal

 

The original Gehaktbal learn and made it in Holland! 😀 I’m gonna share 2 recipes here, one for the meatball and the other for the veggies.

 

For the meatballs

 

  • 800 grams minced beef
  • 1  and half tomato, diced
  • 1 cup champignon, diced
  • 2 eggs
  • 3 shallots ( you only need 2 for big ones)
  • 1 tsp of salt
  • 1/2 tsp pepper
  • 1/2 tsp coriander powder
  • 3 tsp paprika powder
  •  1 tsp nutmeg
  • 1/2 tsp Cellery powder (optional)
  • 1/2 garlic powder
  •  2 tsp Mais flour
  • 2 tbsp butter
  • 200ml water

 

Mix all the above ingredients in a large bowl until all well mixed you need be ready to get dirty to shape all the meat balls :p it should be well fit round in your hands; as when you cook it the size will decrease abit. Heat a large pan add 2 tsbsp of butter, add  meat balls, fry until it become light golden add water, and cover with lid for 10mins if the water gone you should add a little more water to make sure it won’t get burn (cook it over small-medium heat). Because the meat balls size is quite big you need to make sure it’s well cook on the inside, do not throw away the sauce that come with it  cos it’s serve best with the sauce! serve it with mash potato and pour the sauce on top. Done!

 

The veggies recipe in the pic can be found on this link Courgette Ala Asian

 

Seafood Paella

 Seafood Paella

Before starting to cook Paella there are basic things that you must have, and that is the real Paella pan, saffron and aborio rice is a must otherwise it will taste much different. Paella skillet is a must have as well, as the cooking method of Paella which lets the stock absorb slowly and no stirring  won’t allow any other pan work the same way.

4 cups fish stock
1 teaspoon saffron threads
2 tablespoons olive oil
250g firm fish fillets, cut into 2cm pieces
1 Large onion, finely chopped

a pinch of salt
2 garlic cloves, crushed
2 cups arborio rice
2 tomatoes, peeled,  diced

5 tablespoons tomato extract
2 teaspoons smoked paprika (or real smoked paprika1 or  half piece of it)
500g medium green king prawns, peeled, deveined
150g baby squid, cleaned, cut into 1cm-thick rings
12 mussels, scrubbed, debearded
2/3 cup frozen peas

1 Lemon

original recipe are from Seafood Paella  the recipe here is already modified abit.

Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer

Heat 1 tablespoon oil in a 24cm. Cook fish and cook until light golden put it aside. Add remaining 1 tablespoon oil to pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. With  a spoon, spread mixture evenly over base of pan. Add half the stock mixture to the  pan and bring to the boil over high heat. Shake pan to spread mixture across pan do not stir cos it could break the texture of the rice. Reduce heat to medium. Cook, uncovered, without stirring, until stock is absorbed. During this process do not try to cover it at all.

Add all the seafoods- fish, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered with almunium foil , for 10 minutes or well absorbed. Season with pepper. Serve.

It takes abit extra time to prepare and cook Paella, this recipe works best so far of Paella recipe I’ve tried, it’s worth the mess 😉