The red of the tomatoes is a great contrast to the cauliflower and herbs, making this dish appealing to both the eye and the palate.
Cook’s Tip : This dish could be made with broccoli instead of cauliflower as an alternative.
Grading : easy
Preparation : 10 mins
Cooking : 45 mins
Ingredients : Serves 4
500g cauliflower, broken into florets
600g potatoes, cubed
100g cherry tomatoes
Sauce
2 tbsp butter or margarine
ginger chopped
3 tbsp plain flour
300 ml/10 fl oz milk or water
85g shredded cheese
½ tsp paprika
2 tbsp chopped fresh flat-leaf parsley
salt and pepper
chopped fresh parsley, to garnish
Method
1. Cook the cauliflower in a saucepan of boiling water for 10mins. Drain well and reserve. Meanwhile, cook the potatoes in a pan of boiling water for 10mins, drain and reserve. (suggest: use the same cauliflower water to cook the potatoes and keep as stock soup)
2. To make the sauce, melt the butter in a saucepan and sauté the ginger for 1 min. Stir in the flour and cook, stirring constantly for 1 min. Remove the saucepan from the heat and gradually stir in the stock (and top up with milk), 55g of the cheese, the paprika and parsley. Return the saucepan to the heat and bring to the boil, stirring constantly. Season with salt and pepper to taste.
3. Spoon the cauliflower into a deep ovenproof dish. Add the cherry tomatoes and top with the potatoes. Pour the sauce over, potatoes and sprinkle on the remaining cheese.
4. Cook in a preheated oven, 180 degrees/gas mark 4, for 20 mins or until the vegetables are cooked through and the cheese is golden brown and bubbling. Garnish and serve immediately.
Chủ Nhật, 21 tháng 8, 2005
Stir-Fried Japanese Noodles
This quick dish is an ideal lunctime meal, packed with mixed mushrooms in a sweet sauce.
Cook’s Tip : The variety of mushrooms in supermarkets has greatly improved and a good mixture should be easily obtainable. If not, use the more common button and flat mushrooms.
Grading : easy
Preparation : 15 mins
Cooking : 20-25 mins
Ingredients : Serve 4
250g Japanese egg noodles
2 tbsp sunflower oil
1 red chilli, sliced (opt)
ginger chopped
450g mixed mushrooms
350g pak choi
6 tbsp mushroom sauce
2 tbsp water
1 tbsp toasted sesame seeds
Method
1. Place the Japanese egg noodles in a large bowl. Pour over enough boiling water to cover and leave them to soak for 10 mins.
2. Heat the sunflower oil in a large preheated wok.
3. Add the chilli and ginger to the wok and stir-fry for 2-3 mins.
4. Add the mushrooms to the wok and stir-fry for about 5 mins, or until the mushrooms have softened.
5. Drain the egg noodles thoroughly and set aside.
6. Add the pak choi, noodles and mushroom sauce to the wok. Toss all the ingredients together and stir-fry for 2-3 mins or until the liquid is just beginning to bubble.
7. Transfer the mushroom noodles to warm serving bowls and scatter with toasted sesame seeds. Serve immediately.
Deep-fried Bean Curd (tofu) and Black Fungus soup
Ingredients :
50g deep-fried bean curd, or 1 cake fresh bean curd (tofu)
15g black fungus
2 ½ cups /600 ml of water
1 tsp salt
1 tbsp light soy sauce
some Chinese parsley, chopped
1 tsp sesame seed oil
Preparation
1. Use either 2 packets of ready-made deep-fried bean curd, or cut a cake of fresh bean curd into about 20 small cubes and deep-fry them in very hot vegetable oil until they are puffed up and golden. Cut them in half.
2. Soak the black fungus until soft (this will take about 20-25 minutes) and rinse until clean.
Method
1. Bring the water to the boil in a pot. Add the bean curd, black fungus and the salt.
2. When the soup starts to boil again, add the soy sauce and cook for about 1 minute. Garnish with parsley and sesame seed oil. Serve hot.
50g deep-fried bean curd, or 1 cake fresh bean curd (tofu)
15g black fungus
2 ½ cups /600 ml of water
1 tsp salt
1 tbsp light soy sauce
some Chinese parsley, chopped
1 tsp sesame seed oil
Preparation
1. Use either 2 packets of ready-made deep-fried bean curd, or cut a cake of fresh bean curd into about 20 small cubes and deep-fry them in very hot vegetable oil until they are puffed up and golden. Cut them in half.
2. Soak the black fungus until soft (this will take about 20-25 minutes) and rinse until clean.
Method
1. Bring the water to the boil in a pot. Add the bean curd, black fungus and the salt.
2. When the soup starts to boil again, add the soy sauce and cook for about 1 minute. Garnish with parsley and sesame seed oil. Serve hot.
Chinese Cabbage Soup
Ingredients :
250g Chinese cabbage
3-4 dried Chinese mushrooms, soak for 30 mins
2 tbsp oil
2 tsp salt
3 ¾ /850 ml of water
1 tsp sesame seed oil
Preparation
Wash the cabbage and cut it into thin slices. Squeeze dry the soaked mushrooms. Discard the hard stalks and cut the mushrooms into small pieces. Reserve the water in which the mushrooms have been soaked for use later.
Method
Heat the pot until hot, add oil and wait for it to smoke. Add the cabbage and mushrooms. Stir a few times and then add the salt, water and the mushroom soaking water. Bring to the boil, add the sesame seed oil and serve.
250g Chinese cabbage
3-4 dried Chinese mushrooms, soak for 30 mins
2 tbsp oil
2 tsp salt
3 ¾ /850 ml of water
1 tsp sesame seed oil
Preparation
Wash the cabbage and cut it into thin slices. Squeeze dry the soaked mushrooms. Discard the hard stalks and cut the mushrooms into small pieces. Reserve the water in which the mushrooms have been soaked for use later.
Method
Heat the pot until hot, add oil and wait for it to smoke. Add the cabbage and mushrooms. Stir a few times and then add the salt, water and the mushroom soaking water. Bring to the boil, add the sesame seed oil and serve.
Stir-fried Lettuce
Ingredients :
1 large cos (Romarine) lettuce
3 tbsp oil
1 tsp salt
1 tsp sugar
Preparation
Discard the tough outer leaves. Wash the remaining leaves well and shake off the excess water. Tear the larger leaves into 2 or 3 pieces.
Method
Heat the oil in saucepan. Add the salt followed by the lettuce leaves and stir vigorously as though tossing a salad. Add the sugar and continue stirring. As soon as the leaves become slightly limp, transfer them to a serving dish and serve.
1 large cos (Romarine) lettuce
3 tbsp oil
1 tsp salt
1 tsp sugar
Preparation
Discard the tough outer leaves. Wash the remaining leaves well and shake off the excess water. Tear the larger leaves into 2 or 3 pieces.
Method
Heat the oil in saucepan. Add the salt followed by the lettuce leaves and stir vigorously as though tossing a salad. Add the sugar and continue stirring. As soon as the leaves become slightly limp, transfer them to a serving dish and serve.
Thai-style Stir-fried Noodles
This dish is considered the Thai national dish, as it is made and eaten everywhere – a one-dish, fast food for eating on the move.
Cook’s Tip : This is quick one-dish meal that is very useful if you are catering for a single vegetarian in the family.
Grading : very easy
Preparation : 15 mins
Cooking : 8 mins
Ingredients : Serve 4
225g dried rice noodles (rice vermicelli)
2 red chillies, deseeded and chopped finely
ginger chopped
2 tbsp sugar
2 tbsp tamarind water
1 tbsp lime juice (opt)
2 tbsp light soy sauce
1 tbsp sunflower oil
1 tsp sesame oil
175g diced smoked tofu
pepper
2 tbsp chopped roasted peanuts/sesame to garnish
Method
1. Cook the rice noodles as directed on the pack, soak them in boiling water for 5 mins.
2. Grind together the chillies, ginger, sugar, tamarind water, lime juice, light soy sauce and pepper to taste.
3. Heat the sunflower and sesame oils together in a preheated wok over high heat. Add the tofu and stir-fry for 1 min.
4. Add the chilli mixture, bring to the boil, and continue to cook, stirring constantly for about 2 mins, until the sauce has thickened.
5. Drain the rice noodles and add them to the chilli mixture. Use 2 spoons to lift and stir the noodles until they are no longer steaming.
6. Serve the hot noodles immediately, garnished with the chopped peanuts.
Cook’s Tip : This is quick one-dish meal that is very useful if you are catering for a single vegetarian in the family.
Grading : very easy
Preparation : 15 mins
Cooking : 8 mins
Ingredients : Serve 4
225g dried rice noodles (rice vermicelli)
2 red chillies, deseeded and chopped finely
ginger chopped
2 tbsp sugar
2 tbsp tamarind water
1 tbsp lime juice (opt)
2 tbsp light soy sauce
1 tbsp sunflower oil
1 tsp sesame oil
175g diced smoked tofu
pepper
2 tbsp chopped roasted peanuts/sesame to garnish
Method
1. Cook the rice noodles as directed on the pack, soak them in boiling water for 5 mins.
2. Grind together the chillies, ginger, sugar, tamarind water, lime juice, light soy sauce and pepper to taste.
3. Heat the sunflower and sesame oils together in a preheated wok over high heat. Add the tofu and stir-fry for 1 min.
4. Add the chilli mixture, bring to the boil, and continue to cook, stirring constantly for about 2 mins, until the sauce has thickened.
5. Drain the rice noodles and add them to the chilli mixture. Use 2 spoons to lift and stir the noodles until they are no longer steaming.
6. Serve the hot noodles immediately, garnished with the chopped peanuts.
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