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Monday, 29 August 2011

Roasted Nectarine Topped With Hazelnuts Streusel


Happy Monday Everyone!! How are you all doing?

Do you have a dessert after  meal? If you do so, Here is a easy peasy yet a utterly delicious dessert for you to try. This is a quick and very versatile dessert recipe.You can swap the nectarine to any other seasons stone fruit such as plum,apricot and peach.

Although, pears are works very well too, just add some dark or milk chocolate chips to the streusel mixture for yummylicious  chocolaty taste.

The roasted nectarine is taste so delicious on its own, or just served them with ice cream.or yogurt.Even can serve with creme fraiche, whipped cream or mascarpone.The choice are yours.Its totally a rich and delightfully decadent dessert to enjoy all year around.

Give a try and I promise you will like it.



Roasted Nectarine Topped With Hazelnuts Streusel ~
{Serves One}

Ingredients:
1ripe Nectarine
1tbsp Plain flour
20g Butter
1Digestive biscuit/ Graham cracker
1tbsp Roasted hazelnuts-chopped
1tsp Runny Honey
Juice of 1/2 orange
To serve
1tbsp Yogurt or Vanilla ice cream


Method:
Pre heat the oven to 160c.Halve the nectarine, remove the stone and put the fruit in an ovenproof dish.

Place the flour and butter in a bowl and rub together using your fingertips until it resembles fine breadcrumbs.Stir in the sugar.

Roughly crumble in the the biscuit and hazelnuts.Mix, then sprinkle over the halved nectarines.

Drizzle with honey.Add the orange juice to the dish.Bake for 10-15mins until golden.Serve with your choice.


Monday, 22 August 2011

A Simple and Sinful Soya Biryani




 First and foremost I would like to thank all the awesome people who followed me over at blogger and facebook.Thanks a Bunch to all my darlings and welcome to My Cookingdom.

A perfect comforting Soya Biryani from my kitchen to your plate.It's our all time favorite and  heavenly tasteful yet very simple to prepare.

Serve this delicious Soya Chunk Biryani with  yogurt, onion raita,vegetable stew or papad.Personally, I like to serve the soya biryani with spicy potato masala along with raita and papad.

I hope you like my recipe.



A Simple & Sinful Soya Biryani
Ingredients:
2cup Basmati rice-wash and soak for 15mins
100g Soya chunk/meat/nuggets-soaked in boiling water for1hour
7nos Shallots -sliced
1 big Tomato-cut into chunks
2tsp Coriander powder
1cup thick Coconut milk
1 1/2cup Hot Water
Salt to taste
Ghee/Butter/Oil {I used oil}

 To Blend:
2inch Ginger
4clove Garlic
5 Green chillies {Adjust to your spice level}
1/2 tbsp Cumin seeds
1/2 tbsp Fennel seeds
5nos Clove

Whole Spices:
4nos Cardamom-slightly crushed 1thick Cinnamon stick
3nos Bay leaves
3nos Star anise

For Garnish:
Fried cashew nuts
Coriander leaves


Method:
Thoroughly rinse the rice and drain.Keep aside.Add soya chunks to the hot water.Cover and soak for about 1/2 to1 hour.Drain and squeeze excess water out well.Set aside.

Heat ghee/butter/oil in a heavy bottomed pan. Add the whole spices and stir till they begins to release their aromas. Add blend ingredients saute till golden brown.

Then add the sliced onions and saute.Once onion softened,add soya chunk,tomato and coriander powder and salt and saute for 15-20mins on low heat.Stir well in between.

Transfer the cooked soya chunks mixture to  rice cooker,add the coconut milk, hot water and seasoned with salt,if required..Then add the drained basmati rice,stir well once.Switch the rice cooker on and let them cook.Garnish with fried cashew nuts and coriander leaves.Serve with raita and papad.



Thank you and Have a great week ahead!!!

    Friday, 19 August 2011

    Watermelon Juice {A Thirst Quencher}


    Jeng!!! Jeng!!! Jeng!!! Here I come.Today post is very very simple one and even no recipe needed.Although,  I'm happy to share the gorgeous and well known  Watermelon Juice to you all.

    Uff oh, No need to specify this here, apparently everyone  knew that the watermelon have alots of health benifical and also a  thirst quencher for the scorching sun in summer days.


    Amongst others this watermelon juice is one of the thing I remember fondly from childhood were often bought from fruit vendors around my place and you can found the watermelons plant everywhere in remote areas.Personally I feel there is nothing is more soothing and enjoyable than the watermelon juice,especially in summery weather.the other best thing is eating melon with asam  boi powder was awesome and immensely tasteful.


    As my knowledge there have  so many varieties of watermelon but particularly in Malaysia, there's found  two type of watermelon one of those are in red color which is found anywhere in earth and the others are yellowish color which was my amma's favorite.

    Nowadays I really frustrated with the blogger.Blogger not allowing me to follow new bloggers through friends connect.Why is that? Is this happen to me only or???.


    The other good news I would like to share to you all is I'm officially changing my blog name from "Kavis Aromatic World" to "MY COOKINGDOM" and working hard to change the url now but fears to do so because the first attempt has disappeared my blog from Google and bloggers and I couldn't access my page but luckily I reformed it..

    Every of you are so precious for me and I'm not allowing  to loose one of you So, Kindly bear that in mind.In case anything happen just contact me at mycookingdom@gmail.com or follow me in FACEBOOK and sorry for the inconvenience.I hope you like my new blog's name.


    Watermelon Juice
    Ingredients: 
    Seedless Watermelon
    Sugar or Honey {Adjust to your taste or omit}

    Method:
    Cut the rinds off the watermelons and slice them into chunk.Blend and serve with liberal amount of ice.Enjoy!!

    For Sparkling Watermelon Juice:
    Add 1/2 cup of 7up or sprite to 1cup watermelon juice.


    I hope you like my post..Please come again!!!


    Sunday, 14 August 2011

    Red Swiss Chard Stir Fry


    The Red Swiss Chard is freshly picked from the Pick Your Own farm, where we've visited last month.I also did mentioned about the PYO in my previous post too.

    The Hewitt's Farm is situated in Orpington,Kent and its took about twenty minutes drive from my place to there.Moreover There's a car boot sales fair is held throughout the winter and also allowed to do a barbecue and picnic around summer.Obviously the farm is loaded with so much fun and excitement.


    As I said earlier the orchards are almost ready to pick.We are going there end of August to pick those delicious apples,pumpkins,beetroot,broad bean,pears,plums and a lot more.

    I turned the swiss chard into this delicious stir fry.I added red chilli powders  for extra heat and color.We are mostly use dry anchovies or prawns for almost to every green vegetables dish we prepare except if is come as  pure vegetarian or religious purpose.Here's the recipe.

       

    Red Swiss Chard Stir FryIngredients:
    1 big bunch Red swiss chard-finely chopped
    1 Onion-chopped
    2 Green chilli- slit
    2clove Garlic-crushed
    1/4cup Shredded coconut
    1tsp Red chilli powder
    2tbsp Dry anchovies or dry prawns- coarsely chopped (optional)
    1spring Curry leave- chopped
    Turmeric powder a pinch
    Urad dal
    Mustard seeds
    Fennel seeds
    Salt to taste
    Oil



     Method:
    Heat oil in a pan.Splutter mustard seeds, once its splutter add the dry anchovies or dry prawns and let it fry for a mins.

    Then add urad dal, fennel seeds, garlic, green chilli, onion and curry leave and  saute till onion softens.

    Add turmeric and chilli powder to it, followed by the chopped swiss chard,salt and cover the pan and cook in low heat and occasionally stir it.

    When the swiss chard cooked,add shredded coconut stir until  is dry in texture.Serve hot.


    Saturday, 13 August 2011

    Malaysian Fish Curry


      
    Malaysian Fish Curry by Rick Stein's Far Eastern Odyssey
     
    I knew its very hard for everyone away from their Amma's recipe so do I, might be thats our habitual.

    As an expatiate and away from home land, I would rather follow Amma's recipe at almost to feel at  home.Her nostalgia recipe were always best and tastier and its means a lot to me and for my family. Her seducing Malaysian recipe assist  me so much in culinary journey, not at all its succor me to win my loved ones heart.I'm swear.

    What should I say, for the first time in my life I'm use some ones fish curry recipe and so do the curry paste.Yeah, this mouthwatering Malaysian Fish Curry by the culinary legend Rick Stein
     is pleased my soul.

    The Malaysian fish curry is most likely similar to the one Amma's make.Thus is so fragrant with the fresh spices and delicious.Since its an experiment I never change anything from the original recipe.You can find the recipe HERE.


      Ħαʌɛ α Ғʋи Ɯɛɛκɛи∂ Ƥɛɛρƨ!!!

    Wednesday, 10 August 2011

    White Chocolate Cuppy Cake


    Here's another sinfully delicious cupcake recipe of mine.Of course,the usual and  same sort of cuppie cake  recipe.

    What should I do?Its hard to abandoned the recipe more the less the little one much prefer if its just plain sponge cake.

    Moreover,I couldn't get find any problems because they turned out perfectly each time I bake.That's made me so crazy to stick to it.


    Even though, I do consider other kind of recipe and different methods and do some experiments if there is any pacific  reason and special occasion.I know its sound silly.

    Although, I made some modification by adding the goddess of chocolate to the basic recipe.It's totally delightful and so scrumptious  with cup of tea.


    Ingredients:

    200g Butter-softened
    200g Self raising flour - sifted
    150g Sugar
    100g White chocolate-chopped
    3 Egg
    1.5tsp Vanilla extract
    1tsp Cocoa powder-sifted
    1tsp Baking powder - sifted
    1/4 cup Skimmed milk


    Method:

     Preheat the oven to 160c.Line a 12-cupcake pan with cupcake papers.In a bowl,lightly beat the egg,add butter and sugar,then mix until light and fluffy.

    Add milk, vanilla extract,baking powder and flour and stir to combine.Beat with an electric mix on low for 2mins, until light and creamy. Add white chocolate and stir through the mixture.

    For the chocolate mix: Take out about 12tbsp the white chocolate mixture and add cocoa powder, stir throughly.

    Add 1tbsp chocolate mixture into each cupcake paper then divide the white chocolate mixture evenly and bake for 18-20mins until risen and golden.Allow to cool for a few minutes and then transfer to a wire rack to cool completely.

    Decorate as  you desired and enjoy!!


    Note: Gently stir with a skewer to get a marble effect.
              Or completely ignore the cocoa mixture,its upon your choice.

    Tuesday, 9 August 2011

    Mussels Sambal / Sambal Kupang


    Happy Tuesday Everyone!!!

    Oh my god.What on earth is going on? The peaceful England turned into chaos.What has happened to our liberty?

    Poor innocent peoples have to endure all the messes.Hope these riots erupted in Britain comes to end as soon as possible.

    My thoughts and prayers are with all those affected by this horrible tragedy.Hope everything calm soon.



    Today special was a seafood dish .A delicious Mussels Sambal.A typical Malaysian sambal/ spicy sauce  with  succulent mussels. A perfect and delightful side dish for plain rice or even is best with  Nasi Lemak/Fragrant coconut rice.

    This time,I  made the sambal sauce  slightly different by adding some Buah Keras(Candle nuts) paste. The candle nuts gave the rich flavor and color to the sambal sauce.More the less the sauce ligthly creamy and nutty in texture.


    Mussels Sambal / Sambal Kupang

    Ingredients:
    500g Mussels-cleaned and shelled
    1 big Potato- cut into small chunk
    2med Onion-cut into ring
    1.5tbsp Thick tamarind paste
    Salt
    Oil

    For Sambal Paste
    Blend:
    3nos Candle nuts
    1/2 tbsp Toasted belacan(shrimp paste)
    5clove Garlic
    1.5inch ginger
    3nos stalk Lemon grass-white part
    20 Dried red chilli - soaked in warm water (Adjust to taste)
    7nos Shallots



    Method:
    Simply blend  sambal paste ingredients listed above to smooth paste with little water.

    Heat oil in a wok, add the blended sambal paste, cook on low heat till fragrant and oil separate.About 20-25mins.Add the mussels and potato chunk,cook about 5mins then add the onion ring,tamarind paste and seasoned with salt.

    Mix well once and cook further more minutes until the mussels and potato cooked thoroughly.Serve with rice or its go well with nasi lemak(Fragrant coconut rice).

     


    Thanks You for being here and Have a lovely day peeps.

    Saturday, 6 August 2011

    Gooseberry & Almond Streusel Squares


    Hello Everyone, 

     First of all  I would like to wish all my Muslim friends and readers around the globe a very blessed Ramadan Mubarak and Selamat Berpuasa.

    I really miss all the fun ,foremost the precious place the Bazar Ramadan where loaded with variety of sumptuous local delights, the very best lemang and rendang and not forgetable all my best Malay friends,theirs loves and cares.Urff!!!Overly missing everything.

    It's been ages since I last posted.I have been so busy that I haven't been cook anything special at all to feed my blog baby.Neither touched the camera nor browsing net for luscious eye treat.I'm still on a break-y mood but I'm want to get back into track to update.For today special I was delight to share this Gooseberry & Almond Streusel Square made with one  of my fav summer fruit.

     

    Where is the month "JULY".Yeah ,without realising the month  is gone like magic and now we are in August.Days are flew so fast and fast.Actually we went to a PYO farm last month.Where you can pick the most desirable  summer fruits and vegetables at very low cost.Mostly all the berries are available to pick but we just picked those best to our heart and these crunchy gooseberries are indeed in our list.  



    I'm so delight because those fresh picked are so delicious and very fresh.I was so impressed with the strawberries.These are the very sweetest, most juiciest and so luscious strawberries I've ever tasted in my life though.The trip filled with fun.Thats made me to go PYO every year and my little man loved it so much.Are you my FB buddy? Why not give your head over to FB for a glimpse of the PYO  clicks.Now I cant wait for the moment to pick the Autumn fruits and veg's.

     

     

    We're happy to eat the berries on their own, but you know sometime the naughty tooth are really craving for fancy sweet things and I guess the berries are  even much more better and delicious when its turn into a mouthwatering dessert.Whatsoever,I simply made this squares without further delay and fulfilled my desire which I longing since last summer. 

     

           For sure,I'm in love with the creamy,smooth crumbles and the almond streusel are so nutty,buttery and crumbly.Very easy to make with a minimal ingredients.A total perfection to enjoy,whether on their own or with a cuppa or simply pour some custard over and treat as a pudding.The choice are yours .The recipe adapted from here.

     

    Gooseberry & Almond Streusel Square


    Ingredients:

     250g chilled butter , chopped  
    250g self-raising flour  
    125g ground almonds  
    125g light muscovado sugar  
    350g gooseberries , fresh or frozen  
    85g caster sugar , plus extra
    50g flaked almonds 





    Method:

    Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.  

    Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top. 

    Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. 

    Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream




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