Cooking

I miss a good steak when I travel aboard. I had some great tasting lamb meant when I was Saudi Arabia.

Here is my family recipe.

Need an Angus porterhouse, T-bone, or filet

Place the meat in a marinating container. Add Lea & Perrins Worcester sauce, garlic salt powder, lemon juice, and black peppers. Let the meat soak for a couple of hours. Add more or less of the ingredients to your taste. Grill the steaks on a open flame.

Please do not fry the steak. I cry when people fry steak. It will taste great on a grill.
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Peanut cashew sauce now thats what i'm talking about thanks for that! Reply to this

Pesto

I just made some pesto to go with some pasta for tomorrow.
There are a lot of different combinations of ingredients that can go into pesto, but to make the one I just made, whizz up the following in a food processor.

Almonds
Green Olives
Garlic
Olive oil
Pinch of salt, cayene pepper and dried sweet paprika.
Parsley

I will stir this into hot cooked pasta and sprinkle crumbled feta cheese over it. Reply to this

My mother-in-law from Taiwan is visiting me. She loves coleslaw. So I made her some.

1 cabbage, shred it up in a food processor
1 carrot, shred it up in a food processor
Put the cabbage and carrots in large bowl
Pour in some Mayonnaise
Add some lemon juice
Add some vinegar
Add some sugar and salt
Mix it all together and add more ingredients to suit your taste.
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1 posts moved to this new topic: Cooking classes - Have you ever taken them? Reply to this

One of the things that I would love to learn to cook is anything that has Tom Yum from Thailand. I just love on how spicy it is. I kinda miss it already.any one has any recipe with it though? Reply to this

I didn't learn this from travelling - but unless I post this receipe, Mell will blacklist me 😉

Chocolate Caramel Slice

Base:
300g of finely crush biscuits (half shortbread, half Marie/milk biscuits)
180g butter

Method: Crush biscuits in a blenders until they are fine - mix melted butter, and spread across base of pan. Allow to cool.

Caramel
250g butter
100g caster sugar
800g condensed milk (2 tins)
4tbsp golden syrup
8 drops of vanilla essence (enough to cover a small cap)

Method: Put all ingredients into a saucepan and cook over a low heat - stir continuously otherwise it will burn. When the colour of the mixture changes to a light orange, it is almost ready - this may take 20-30 minutes. It may be worth turning the heat up for one or two minutes at the end (or you can just cook for longer) as this thickens the mixture as this prevents it from running when out of the fridge, but be careful if you do as things can go wrong - see below.

Very important not to overcook - if you cook it until the mixture becomes a darker orange, the butter will soon start to separate - if this occurs, immediately turn off the heat and stir like crazy, the caramel will be richer but not soother. If the butter separates too much, you will need to start again. The difference between usable caramel and non-usable is only about 30 seconds, so this is a matter of trial and error. It is best not to let the butter separate, but stop heating until just before the orange colour becomes too dark.

Once this is done, pour onto the base and allow to cool.

Topping
280g of milk chocolate
20g of butter

Method: Put both ingredients in a pan and melt the chocolate and butter until it is smooth - so you will need to keep stirring. Once fully melted, pour on top of the caramel, and allow to cool. Best to store in a fridge.

Try to cook one day ahead of eating (if you can resist the temptation for that long) as it tastes better once everything sits in the fridge for that period of time.

The caramel portion is very tricky, so it may take a few attempts, but be persistent - it is worth the effort! Reply to this