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[November 18th]
fhdauiopfhsaipfhsapifnhsapfnsia
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[November 7th]
i update here more often....
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[June 4th]
apple and berry crumble

Ok - no strict recipe here. I've never really quantified how I make an apple crumble. So here's a rouugh guide. It's pretty hard to go wrong with an apple crumble. Basically, it's just midly spiced, soft apples (and berries - they go all oozy and yummy) scattered with a buttery, nutty, crumbly topping. Almond meal elevates it to total 100% yum. Serve it with custard for the ultimate winter comfort food experience. I always use Granny Smith apples, but you can use whatever green cooking apple is available to you. If you're feeling a bit happrehensive, start with a strict recipe then come back to this guide once you feel more confident. You can vegan-ise this by using a margarine or vegan freindly product in place of the butter in the crumble - you won't get quite the right crumbly texture, but it will still be good.

· medium
· serves 2-4, depending on how greedy you are :)
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9 comments|post comment

[May 30th]
best chicken stir fry ever

I've just discovered the best way to prepare chicken for a stir fry. It's called "velveting", a technique which I learned from Stephanie Alexander's kitchen bible The Cook's Companion, which ensures that the chicken remains tender. Combined with lots of fresh ginger, basil, the Indonesian sweet soy sauce kecap manis and fresh vegies, it makes a totally yummy and healthy dinner. Use organic chicken and you'll be laughing. Ramp up the chilli if you like it hot.

· medium
· serves 2
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5 comments|post comment

[May 30th]
broccoli, artichoke and mint pasta

This is a really easy and yummy pasta dish - it basically only takes as long as the pasta takes to cook. If it all seems too straightforward and boring, think again - the broccoli works really well with the saltiness of the capers and the freshness of the mint. Don't skimp on the salt and pepper and olive oil - this dish really needs these things to bring it all together.

· easy
· serves 1
· vegetarian
· vegan
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2 comments|post comment

[May 3rd]
lemon and basil grilled chicken with veges
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I love this kind of food - fresh, pretty fast and using lots of veges and herbs. Marinade the chicken for as long as you can - the lemon imparts the chicken with a light, zesty flavour, the garlic goes all sweet and intense, and the griller gives the chicken a gorgeous crust, contrasting with the juicy, tender fillet underneath. Love it.

· pretty easy
· serves 2

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[January 1st]
chilli-soy tofu
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this is so yum, because the sweet soy sauce caramelises, and it ends up being quite meat-y in a good way. plus it only takes about 5 minutes. the kecap manis and hot chilli sauces i used are below.
· easy
· serves 2
· vegetarian
· vegan
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14 comments|post comment

[November 5th]
chilli jam stir fried noodles
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i tried making a stiry fry using chilli jam for the first time last night and it turned out great. chilli jam is available from most supermarkets in the asian foods section, or try your local asian grocer.
· easy
· serves 2
· vegetarian
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8 comments|post comment

[November 2nd]
mini mediterranean feast!

i should have been studying last night, but instead i created a yummy mini Mediterranean-style feast. the dishes were was pretty easy to make, although quite time-consuming (that’s partly because i have only one big frypan and had to cook one salad at a time – cook the two salads concurrently if you can). the zucchini salad tasted even better today. and the photos totally don't do any of the recipes justice...
· easy, although time consuming
· serves 3-4
· vegan
· vegetarian
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7 comments|post comment

[October 30th]
antipasto pasta
I made this last night using only things I already had in the fridge and pantry. It was soooo yummy, and could be altered to include anything you have at home. If you don’t have the ingredients listed here, don’t worry, just add whatever else you have. Roasted capsicum (peppers), fresh mozzarella cheese, marinated/grilled eggplant or sautéed mushrooms would work really well. The whole recipe really only takes as long as it takes for the pasta to cook. It could also be made vegan by omitting the parmesan cheese at the end (I didn't use parmesan anyway) and using a pesto that doesn't have any cheese in it.
· dead easy
· serves 2
· vegetarian
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10 comments|post comment

[October 28th]
creamy pesto pasta with chicken
you could serve this with parmesan cheese, but it's pretty rich so watch out!
· easy
· serves 2
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2 comments|post comment

[October 27th]
thai-style baked fish with coconut milk
this is a really easy, really yummy way of cooking fish. baking it in a parcel means that the fish kinda steams, and all the beautiful coconut/ginger/chilli flavours are locked in.
· easy
· serves 2
· healthy!
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20 comments|post comment

[October 22nd]
pasta with egglant and tomato
· easy
· serves 4
· vegan
· vegetarian
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5 comments|post comment

[October 19th]
easy nicoise salad
again, not a traditional nicoise salad, but it's just something super quick and super easy i whipped up today for lunch. it seriously only took me 5 minutes.
· super easy
· serves 1
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[October 16th]
wild roasted chicken
· easy
· serves 2
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[October 16th]
nuoc cham dressing
this is a vietnamese dressing - it has a really wild, chilli kinda flavour and it's totally addictive. here's the recipe for it, one way in which you can use it, and a whole lot of suggestions. i use a mortar and pestle to make it, but you could also use a food processer. vietnamese cooking is all about achieving a balance between these four flavours: salty, sour, hot and sweet. so it's important to check the dressing to see if you have a balance of these flavours, and adjust it to your own personal taste. this recipe makes about 1.5 cups, and the excess dressing will keep for about 3 days in the fridge.
· easy
· makes about 1.5 cups
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vietnamese prawn + cabbage salad
· easy
· serves 2
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other suggestions
· use as a dipping sauce for barbecued chicken
· drizzle over grilled fish
· dress an iceberg lettuce salad with it
· dress a salad of mango or papaya and spring onions
· use it as a marinade along with crushed peanuts for chicken, then grill it and serve with a salad of shredded cabbage, lettuce and carrot with rice noodles and mixed Asian herbs
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[October 15th]
ideas for risottos

· mushroom and basil (saute the mushrooms first, then add them to the risotto at the end)
· honey-roasted pumpkin (drizzle some chopped pumpkin with honey and olive oil, add to the risotto at the end)
· wild mushroom (saute a whole range of different mushrooms - try portabellos, shiitake, swiss brown and button mushrooms, and add to the risotto at the end) with a dollop of creme freche.
· prawn, pea and lemon (buy your prawns fresh and already cooked, prepare them by removing the had, skin and leaving the tail, and throw them in at the end with some frozen peas, and the grated zest and juice of one lemon).
· red wine and grilled chorizo (add the red wine after you've added the rice and let it absorb before you add the first ladleful of stock, slice and grill one or two chorizo sausages and stir them through at the end, or simply serve them on top)
· parmesan and saffron
· pesto and olive
· tomato and tuna

for a recipe on how to make risotto, see my white risotto recipe.
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[October 14th]
mexican scrambled eggs
this isn’t meant to be a traditional mexican dish by any means, but it’s one of my favourite brekky dishes which includes a lot of mexican flavours. it's all creamy-chilli yumminess.
· pretty easy
· serves 4
· vegetarian
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2 comments|post comment

[October 14th]
zucchini + ricotta pasta
· really easy
· vegetarian
· serves 2
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5 comments|post comment

[October 13th]
chilli con carne with chocolate
sounds crazy, I know, but adding chocolate is kinda like cooking with wine – although you don’t notice the chocolate taste, it really adds a depth of flavour and a richness to the dish.
· pretty easy
· serves 4
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7 comments|post comment

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