Squid Chilli Flakes

Ingredient:

• 2 tablespoons oil for sauteing
• 400 g squid without the head, peel skin and sliced
• 3 cloves garlic, crushed, finely chopped
• 1 cm ginger, chopped
• 1 leek, roughly chopped

Seasonings and stir:

• 3 tablespoons chili oil
• 1 / 2 tablespoons granulated sugar
• 1 tablespoon soy sauce
• 1 / 2 tablespoon sesame oil
• 11 / 2 tsp ground Szechuan pepper, ready to use
• 1 1 / 2 tablespoons dried red chili flakes, ready to use

Garnis:

• 2 tablespoons cilantro, roughly chopped
• 1 tablespoon white sesame seeds, toasted

Instructions: 

1. Heat a wok, heat the oil Pour oil.
2. Reduce heat, input squid, squid stir until stiff and roll.
3. Lift drain and set aside
4. Reheat the oil, saute garlic, ginger and spring onion ginger until fragrant.
5. Enter the fried squid and spices, stir quickly until the spices evenly.
6. Remove and sprinkle with the distribution of materials.

For 6 people

BANANA BREAD

Receipes: BANANA BREAD
Makes 1 large loaf.
Note: This old family recipe calls for 1 cup of white sugar, but using half white and half brown sugar gives the bread a slightly deeper flavor.
• 1 c. granulated sugar (or 1/2 c. granulated sugar and 1/2 c. brown sugar)
• 1/2 c. shortening or butter
• 2 eggs
• 3 very ripe bananas, peeled and mashed
• 13/4 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• Pinch of salt
• 1/2 c. chopped walnuts, optional
Directions:

1. Preheat oven to 400 degrees. Coat a 5- by 9-inch loaf pan with cooking spray. (Pan size does matter; 5- by 10-inch is fine, but 5- by 8-inch may overflow.).
2.  In a bowl of a mixer, cream together the sugar and shortening (or butter) until light and fluffy, about 2 minutes. Reduce speed and add eggs one at a time, mixing until combined. Add mashed bananas and mix well.
3.  In a small bowl, whisk together the flour, baking soda, baking powder and salt. Add to banana mixture and mix until just combined. Remove bowl from mixer and stir in nuts, if using.
4. Scrape batter into a loaf pan and place in the oven. Set timer for 10 minutes. After 10 minutes, reduce heat to 350 degrees and bake for 45 to 50 minutes, or until the top no longer looks moist and the sides are beginning to pull away from the pan.
5.  Let sit for 5 minutes on a wire rack, then run a knife along the edges and invert loaf onto the rack to cool completely.

Nutrition information per each of 12 slices:
Calories 278 Fat 13 g Sodium 148 mg
Carbohydrates 38 g Saturated fat 3 g Calcium 25 mg
Protein 4 g Cholesterol 31 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1/2 fruit, 1 bread/starch, 1 other carb, 21/2 fat.

Pesto and Salami Wrapped Tomatoes

Pesto and Salami Wrapped Tomatoes
Serves: 10

Ingredients:  

                                                      

• 6 ounces sliced hard salami (3 1/2 inch round)                            

• 2/3 cup prepared basil pesto

• 1 cup loosely packed flat-leaf parsley leaves

• 40 large grape tomatoes (about 1 1/2) pints

• Equipment: small wooden picks

Directions:

  Halve salami rounds. Spread 1/2 teaspoon pesto on 1 half, then arrange a parsley leaf on pesto with pointed end toward rounded edge of salami. Put a tomato on parsley, then fold ends of salami over tomato, overlapping, and push a pick through salami and tomato to secure. Make more in same manner.

Make ahead: Wrapped tomatoes can be made 1 day ahead and kept chilled, loosely covered with plastic wrap. Let stand at room temperature 1 hour before serving.

Blueberry Scones

SERVES:
Makes 12 scones
INGREDIENTS:

• 3 cups all-purpose flour (or see hints below)
• 1/2 cup lightly packed light brown sugar
• 1 Tbs baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 stick cold, unsalted butter, cubed
• 1 1/2 cups fresh or frozen blueberries (see hints below)
• Scant 3/4 cup milk
• 2 large eggs
• 1 tsp vanilla

OPTIONAL TIPS:

milk for brushing unbaked scones (optional)

white sugar as needed for sprinkling on unbaked scones (optional)

Generous dusting of flour on table or cutting board for shaping and cutting dough.

PROCEDURE:
Preheat the oven to 400 degrees. Use a large mixing bowl to combine 3 cups all-purpose flour with 1/2 cup lightly packed light brown sugar, 1 Tbs baking powder, 1/2 tsp salt, 1/4 tsp each ground cinnamon and ground ginger and use a pastry cutter to incorporate 1 stick cold, cubed unsalted butter.

When you are happy with that fold 1 1/2 cups fresh blueberries into the mix.

Next, combine a scant 3/4 cup milk with 2 large eggs and 1 tsp vanilla and whisk to combine.

Add that to the flour mixture and gently fold until everything is just combined. (See hints below).

The consistency of that will be pretty wet and you'll want to turn it out onto a well floured work surface. Sprinkle more flour over the top. Shape that into a 1-inch thick rectangle. Cut that into 6 equal squares and then cut each square in half into two triangles.

Because the dough is on the wet side, you'll need a spatula to transfer those triangles to a large baking tray, then brush the top of each one with a little milk and sprinkle a little white sugar on top and place the tray onto the center rack of the oven.

They will take just about 20 minutes to bake.
Spin the tray half way around once or twice while the scones are baking.
HINTS:
The blessing of this recipe is that, because the dough is wet, the finished product is not dry like some scone recipes. That being said, the curse is that the dough can be challenging to handle. Add an additional 1/4-1/3 cup flour for a dough that is easier to handle.
If using frozen blueberries, don't defrost them before adding.

CALIFORNIA CHICKEN SALAD

                                                                  

  Preparation time: 10 minute

  Cooking time: 10 minute

  Number of servings (yield): 6

                                                 

Recipe: CALIFORNIA CHICKEN SALAD

Ingredients

•     3 c. cooked chicken, cut in thin strips

•     1 c. seedless green grapes

•     1/2 c. slivered toasted almonds

•     1 1/2 c. diced celery

•     3/4 tsp. salt

•     1/4 tsp. white pepper

    DRESSING:

•     3/4 c. mayonnaise

•     1/2 tsp. nutmeg

•     1 tsp. grated lime rind

•     2 tbsp. lime juice

Instructions

1. Blend dressing ingredients. 
2. Toss dressing with chicken mixture.
3. Garnish with orange sections, pineapple slices, and a few fresh spinach leaves.
4. Serve in lettuce cups. Serve with small, crusty rolls.                                                                                                                                                                                 

   

Bruschetta with Tomato and Basil

 Yield: Makes 24 small slices

Prep time: 15 minutes

Cook time: 10 minutes

.

Ingredient

• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste

• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil 

Instructions

1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.


5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Mix garlic,salt and pepper,and a few drops of oil to make a paste. Add oil,chopped tomatoes,and basil.
Toss.

Brush sliceed bread with oil and place under broiler till a golden colour. Put brochetta and cheese on top. Broil until cheese is melted.