Recipes List

Miso soup -Japanese Recipe

Ingredients: (for 4 servings)

7 g dried kelp (Hoshi wakame), 1/2 block tofu, 4 cups dashi (niboshi dashi), 80-90 g miso.

How to make:

Soak kelp (wakame) in warm water, remove hard stems and rinse with water, strain with net and cut into bite size pieces.
Heat dashi without bringing it to a boil.
Smash miso through a net ladel (misokoshi) into dashi, when it is about to boil remove foam rising on the top.
Add wakame.
Place tofu on palm, cut lengthwise and then into 1/8 th pieces. Slide into soup.
when tofu floats to the top turn off heat.Soak kelp in warm water.
Smash miso through a net ladel (misokoshi) into dashi.

Slide tofu into soup.

when tofu floats to the top turn off heat.

Kansai style Okonomiyaki -Japanese Recipe

Ingredients: (for 1 serving)

50-60 g flour, 1 egg, 1 cup dashi, 1-2 Tablespoons grated yamaimo (mountain potato), 70 g cabbage.
As desired: mirin, salt, 20-30 g thinly sliced pork, 1/2 squid, 10-20 small shrimp, cleaned and shelled, 2-3 whole oyster, oil.

Preparation:

Batter:

In a bowl mix egg add yamaimo.
(Powdered yamaimo can be used)
Add salt, a little mirin, then flour. Mirin removes the powdery taste.
note: Okonomiyaki mix can also be used. Just add egg and water.

Filling; Add any combination of ingredients to cabbage.

Dice cabbage to 1-1.5 mm pieces
Cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces.
Wash shrimp and drain.

How to make:

Add cabbage and filling to batter.
Pre-heat hot plate or fry pan. Cover surface completely with oil.
Pour batter into a circle about 20 cm in diameter.
Cook for about 5 minutes or until golden brown. Turn over with a spatula .
Cook for about 5 min until completely cooked.
Be careful not to overcook or burn. Do not press down on it.
Before eating one or a combination of the following sauces:
Mayonaisse, tonkatsu or okonomiyaki sauce, Japanese mustard (wagarashi). Catsup or any strong flavored sauce will do.


Dice cabbage to 1-1.5 mm pieces, cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces.	Add cabbage and filling to batter	Pour batter into a circle about 20 cm in diamete	Cook for about 5 minutes or until golden brown. Turn over with a spatula .

Tonkotsu Ramen ( A Japanese Daily Recipe )

Ingredients: (for 4 servings)

1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire sauce, ginger), 200 g bean sprouts, 1 green onion.

Preparation:

Tonkotsu soup

Cut tonkotsu into large pieces.
In a deep large pot, bring water to a boil. Add tonkotsu. To prevent meat from overpowering the flavor, make sure water is boiling before putting in meat.
Add whole: peeled onion and garlic cloves.
Remove Aku (foam) regularly, boil for 3 hours.
Filter through kitchen croth (or paper towel) placed on strainer.

Yakibuta (Nibuta)

Cut pork rib or any meat with fat into 4-5 cm pieces.
Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often.
When meat is tender, turn off heat and remove meat.
In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worstershire sauce.
Add meat to this.
Turn meat over. Boil for 20 minutes. Allow flavor to seep in.
Cut meat into 7-8 mm thickness. Save remainer liquid for soup stock.

Toppings:

Wash bean sprouts and boil for1 minute. Do not over-cook. Drain.
Slice green onions thinly.

How to make:

Loosen Ramen noodles before adding to a large pot of boiling water. Cook 1-2 minutes to desired firmness.
In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock.
Drain noodles. Place in bowls immediately.
Fill bowls 70-80% full with tonkotsu soup.
Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta
Add pepper to taste.

Hint: While cooking the meat make sure to add soup stock. Don’t let all the soup boil away.


In a deep large pot, bring water to a boil. Add tonkotsu.	Cut baraniku or any meat with fat into 4-5 cm pieces.	Wash bean sprouts and boil for1 minute. Slice green onions thinly.	In Chinese noodlle bowls, put in 1-2 Tablespoons of soup stock.

In a large pot of boiling water. Cook noodles 1-2 minutes to desired firmness.	Drain noodles. Place in bowls immediately.	Fill bowls 70-80% full with tonkotsu soup.	Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta

Spinach with sesame paste ( A Japanese Daily Recipe )

Ingriedents: (for 4 servings)

1 bunch of spinach, 4 Tablespoons sesame paste (neri-goma), 1/2 teaspoon sugar, 1 Tablespoons soy-sauce, a little sake.

How to make:

Wash spinach in a bowl of water and rinse. if the stem is thick cut an X through the bottom
In a lot of boilng water add a pinch of salt, boil spinach standing up, push down as roots soften, boil for 1 min.
Strain, wash with cold water soon.
Squeeze excess water by lightly wringing with the all stems together, cut into 3-cm length pieces.
Grind sesame seeds. (or use pre-ground)
Mix sugar and soy-sauce with ground sesame, add a little sake.
Mix together with spinach


Cut spinach into 3-cm length pieces	Grind sesame seeds	Mix sugar and soy-sauce with ground sesame. Mix together with spinach

Umezousui (poridge) ( A Japanese Daily Rwcipe )

Ingriedents: (for 2 servings)

1 cup of rice, 2 large umebosh, 2 oba (beefsteak leaves), 360 cc of dashi, a little salt, 2 small umeboshi.

How to make:

Only use cooled rice. Rinse slightly in strainer.
Remove pit of large umeboshi and mince.
Cut beefsteak leaves into thin strips.
Mix umebosh into dashi, bring to a boil.
Mix rice together and bring to a boil,add salt to taste.
Serve in bowls add beefsteak leaves in tenmori style, on top add small umeboshi.

Zoni (Kansai “sumashi” style) ( Japanese Dish )-'Japanese Recipe'

Ingredients: (for 4 servings)
4 pieces of cut mochi, 100 g chicken leg meat, 1/4 bunch komatsuna, 3-4 cm carrots, 3 cups of dashi (ichiban dashi), 1/2 teaspoon salt, 1 teaspoon usukuchi (light flavored) soy sauce, yuzu (citron).
How to make:
Mix and heat up dashi, salt and soy sauce.
Wash komatsuna, boil stems down, cut into 3 cm pieces.
Divide meat into 4 pieces.
Lightly peel carrots. In intervals cut 5 triangular pieces out of the carrot lengthwise. Slice into 7-8 mm flower-shaped pieces.
Grill mochi on broiler net until toasted and inside is puffy.
Gently pour dashi over mochi, meat, and komatsuna and carrots. Garnish with yuzu peel.

LAMINGTONS-'Australian Recipes'

LAMINGTONS

Lamingtons, the staple of all good fetes (school or church fairs)
are said to be named after Lord Lamington, Governor of Queensland from 1895 - 1901

The cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or butter cake can be used. Lamingtons can be filled with jam and cream, if desired.

Ingredients:

6 eggs
2/3 cup castor sugar
1/3 cup cornflour
1/2 cup plain flour
1/3 cup self-raising flour
2 cups (180g) coconut, approximately
Icing:

4 cups (500g) icing sugar
1/2 cup cocoa
15g butter, melted
2/3 cup milk
Method:

Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy. Gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture in prepared pan. Bake in moderate oven about 30 minutes. Turn onto wire rack to cool.
Cut cake into 16 squares, dip squares into icing, drain off excess icing, toss squares in coconut. Place lamingtons on wire rack to set.
Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency.

Asparagus with Curry Hollandaise-'Australian Recipes'

Asparagus with Curry Hollandaise

2 bunches asparagus
1/4 cup water
15 grams butter
1 tablespoon plain flour
1 teaspoon curry powder
2 tablespoons lemon juice
1 teaspoon french mustard
300 ml carton thickened cream
30 grams butter, extra
Place asparagus in shallow dish with water, cover, microwave on HIGH for 5 minutes. Leave covered to keep hot while making the sauce.

Place 15 grams butter in bowl, microwave on HIGH for 30 seconds until melted. Stir in flour, curry powder, lemon juice and mustard, then cream. Microwave on HIGH 5 minutes. Beat well with a wire whisk until smooth. Gradually beat in the extra 30 grams of butter. Serve immediately with the asparagus. Re-heat asparagus for 1 minute on HIGH if it has cooled too much.

Colombian Avocado Vichyssoise

Colombian Avocado Vichyssoise

Ingredients

Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas)

3 leeks — white part only, sliced thinly
2 Medium potatoes — peeled and sliced
thinly
3 Cups vegetable or chicken stock
1 Cup heavy cream
salt and pepper to taste
2 avocados — mashed
Garnish:
chopped chives or chopped cilantro
Directions:

Heat stock in a medium saucepan and add leeks and potatoes. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender. If serving hot, stir in the avocado just as you’re ready to serve, as heat embitters the avocado. If serving cold, allow the stock to cool, then stir
in avocado puree and refrigerate. Serve both with minced chives or cilantro.

Incredibly rich and delicate as a first couse–either hot or cold–ideally
before a fish course. Serve to 6 people.

MARIA LUISA CAKE

Ingredients

1 cup margarine 1 teaspoon baking powder
1 ½ cups sugar 1 spoonful vanilla essence
6 eggs 2 spoonful wine
1 ½ cups flour 4 spoonful milk

Preparation

Beat the margarine and the sugar until form a cream. Add the eggs one by one, beating very well. Add the rest of the ingredients and beat again. Spread the mixture in three greased and floured molds and bake in the preheated oven to 350° during 25 minutes. Join the cakes with fruit marmalade and sprinkle with sugar.

Moqueca de Palmito

Moqueca de Palmito
2 lbs. of hearts of palm, fresh or canned, cut in 2-inch slices
1 large onion, chopped
3 cloves garlic, minced
3 large tomatoes, diced
1 green pepper, diced
1 red pepper, diced
3 cups coconut milk
2 Tbsp of dendê (palm) oil
1 bunch cilantro
2 Tbsp of green onions, chopped
2 Tbsp of parsley, chopped
salt and pepper to taste
Sauté garlic, onion, tomatoes, peppers, green onions, parsley and cilantro in palm oil for about two minutes; add hearts of palm and coconut milk. Cook for about 15 minutes in low heat until hearts of palm are cooked

Feijoada, the National Dish of Brazil

Ingredients
4 1/4 lbs black beans
1 1/4 lbs dried beef
1 lb salt cured pork
1 lb bacon
1 lb smoked sausage
6 pieces dried sausage
1 piece smoked beef tongue
2 pigs ears
2 pigs tail (or equal amount of ox tail)
2 pigs trotters
1 large chopped onion
1 medium chopped onlion
1 tablespoon olive oil
6 cloves garlic
3 bay leaves
oranges
hot peppers
rice, manioc, couscous or fried, shredded kale

Place beans and salted meats in SEPARATE bowls. Cover each with water. Keep covered with water for 24 hours; but change water every 6 hours.

Put ALL ingredients into a very large cooking pan and cover with water. Add ½ orange, 3 bay leaves, 1 medium chopped onion and pepper.

Cook everything over a low heat and gradually withdraw the meats as they are cooked to prevent them from becoming too soft.

In a separate pan heat a tablespoon of soybean oil and fry the 6 cloves of garlic and the large chopped onion. Pour into the beans and mix well.

Temporarily remove a cup of the beans and crush with a wooden spoon to thicken the sauce.

Serve with white rice, manioc (in the US you may want to substitute couscous) or fried, shredded kale along with oranges and hot peppers.

Grandma Chiquinha’s Orange Cake-'Brazilian Recipe'

Grandma Chiquinha’s Orange Cake
Ingredients
4 eggs, separated
2 cups (500 mL) granulated sugar
2 cups (500 mL) all purpose flour
1 tbsp baking powder
2 cups (500 mL) orange juice (preferably fresh squeezed)
Method:
Preheat oven to 350° F (180° C). Grease and flour a 13 X 9-inch (3.5 L) metal cake pan.
In bowl and using an electric mixer, beat egg whites until stiff.
In a separate large bowl, beat egg yolks with sugar. In another bowl, sift together flour and baking powder; add to yolk mixture alternately with 1 cup (250 mL) orange juice, making three additions of dry and two of wet. Fold in egg whites. Pour into prepared cake pan.
Bake for 30 minutes or until toothpick inserted in centre comes out clean.
After removing cake from the oven, use a fork to pierce holes on top of the cake and pour remaining orange juice on top. Cool cake in pan on wire rack. Cut into squares to serve.

Quindão de Yayá-'Brazilian Recipe'

Quindão de Yayá
9 egg yolks
3 whole eggs
1 lb sugar
2 Tbsp butter, melted
1 medium size coconut, grated (you should get 2 1/2 cups) or 1 bag grated unsweetened coconut
1/2 cup raisins
1 Tbsp butter to coat mold
Heat 1/2 gallon of water on top of stove and preheat oven to 350° F. Using a whisk beat the whole eggs lightly. Add the yolks, beating until the mixture is homogeneous. Add the sugar, the coconut and mix everything very well. Add melted butter and mix. Coat a mold with butter and sprinkle with sugar. Shake to remove excess. Place the raisins around the bottom of the mold very carefully and pour in the mixture slowly.

Aubby Gobby Nana Muffins

IngredientsMakes 1 dozen.
4-5 Over-ripe mashed bananas2 tablespoons of sweetened condensed milk1/4 cup (50g) brown sugar2 teaspoons of baking powder2 cups (200 g) flour
Instructions
Combine all and put heaping spoonfuls into muffin tins.
Bake at 350 F (200 C) for 10-15 minutes, until muffins begin to brown on top.Serve warm with butter.

Fish Pie

Ingredients
Serves 4 - 62 tablespoons butter
1 small onion, chopped
1/2 teaspoon curry powder
2 tablespoons flour
2 cans smoked fish or approx. 3 cups of your own
3/4 cup (180 ml) milk
Black pepper
2 sheets pre-rolled flaky pastry
1 egg yolk
Instructions

Melt butter in a saucepan. Add onion and cook until clear.

Stir in curry powder. Cook for 30 seconds.

Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat.

Add fish and pepper to taste. Stir and set aside until cool.

Place one sheet of pastry in a pie tin. Spread fish mixture over pastry and then dampen edges of pastry with a little water. Carefully top with the second sheet of pastry and crimp the edges together in your favorite design.

Lightly beat egg yolk and brush top surface of pie.

Bake at 425 F (220 C) for approximately 20 minutes or until crust is golden.

New Zealand Scones

Ingredients
2 cups (200 g) flour
4 tablespoons of baking powder
1/4 teaspoon salt
1 cup (100 g) grated cheese
about 1/4 cup (50 ml) of milk
Instructions

1. Sift the dry ingredients together, add 3/4 cup cheese. Add milk and mix into soft dough.

2. Roll or patg dough into scones and place 1" (2,5 cm) apart on a baking sheet. Sprinkle the remaining cheese on top.

3. Bake at 350 F (220 C) and bake until golden.

Mutton Stew Recipe

Ingredients

Goat meat or lamb - 2 lbs
Whole black pepper - 10 nos
Potatoes(diced) - 2 nos
Red onions(Kunjulli) - 2 nos
Green chillies - 3 nos
Garlic pods - 4 nos
Cloves(Grambu) - 12 nos
Fennel seeds
(Perinjeerakam) - 1/2 tsp
Cinnamom(Karugapatta) - 1" stick
Cardamom(Elakka) - 4 nos
Veg oil - 4 tbsp
Curry leaves - As reqd
Lemon juice - As reqd
Vinegar - 1 tbsp
Coconut milk(thick) - 1 cup

Preparation Method

1)Soak the meat in lemon juice for half an hour.

2)Wash the meat and half cook in a pot with just enough water, a tbsp of
vinegar, 1/4 tsp of ground black pepper and curry leaves.

3)Heat oil in a pan and stir fry the onions, curry leaves, garlic and green
chillies(seeds removed) for 5 minutes until the ingredients look translucent.

4)Crush the rest of the spices and add them into the pan. Continue to stir fry.

5)Add the half cooked meat(but not the gravy).

6)Add potatoes and enough water to cook the potatoes..

7)Cook until the potatoes and the half cooked meat is done.

8)Add the meat gravy.

9)Adjust vinegar and salt to your taste.

10)Add one full cup of thick coconut milk. Do not allow the contents to boil
once the coconut milk has been added.

Mutton Liver Fry Recipe

Ingredients

Liver - 500 gm
(cut into small pieces)
Turmeric - 1 small piece
Dry chillies(Kollamulaku) - 10 nos
Coriander - 2 1/2 tbsp
Pepper - 1 tsp
Cumin seeds (jeerakam) - 1 pinch
Red onions(Kunjulli) - 1/2 cup
(sliced)
Garlic(sliced) - 3/4 tsp
Ginger(sliced0 - 1 tsp
Cinnamom(Karugapatta) - 2 sticks
Cloves(grambu) - 8 nos
Curry leaf - 1 stem
Vinegar - As reqd
Salt - As reqd
Coconut oil - 3 tbsp
Ghee - 1 tbsp

Preparation Method

1)Powder turmeric and then crush all the ingredients except garlic and mix with liver.

2)Add required water, garlic and curry leaves.

3)Add vinegar and salt and cook till dry.

4)Heat coconut oil and ghee and fry the small onions.

5)Add the cooked liver and fry till dry.

6)Crushed pepper can be added while tempering.

Mutton Pepper Fry Recipe

Ingredients

Mutton - 1/2 kg
Onion - 2 nos
(chopped)
Tomato - 2 nos
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 2 sticks
Cloves(Grambu) - 2 nos
Fennel seeds(Perinjeerakam) - 1/4 tsp
Ginger - A small piece
Garlic pods - 6 nos
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Oil - 1/4 cup
Curry leaves - A few
Peppercorns(Kurumulaku) - 2 tsp
Fenugreek seeds(Uluva) - 1 tsp
Salt - As reqd
Coriander leaves for garnishing