Thursday, August 17, 2017

Crash-O-Cookies

This week at Tuesdays With Dorie, selected recipe from Dorie's Cookies, is Crash-O-Cookies. It has been awhile since I last baked with the group.

These cookies has my favourite ingredients, raisins and oats. And there's chopped milk chocolate. They are chewy and soft and lovely with a cup of coffee or a glass of milk.



I reduced the sugar to 80gm for both the caster sugar and brown sugar, and thought that these cookies were sweet enough. I mixed the dough in the morning, keep covered in the fridge, and baked the cookies at night. So I have baked them a little longer as the dough is cold from the fridge, about 20 minutes. They are a little crispy around the edges when still warm but turned soft and chewy when they have cooled down completely. 

I baked only half the batch of the dough and store the other half in the freezer. That will be for another day.



Though I am partial to crispy cookies, I do enjoy these chewy soft cookies.

The recipe for these cookies can be found at Dorie's website.

To see the other bakers review on these cookies, drop by Tuesdays With Dorie (TWD) blog roll.


Friday, August 11, 2017

French Beans With Tomatoes

I Heart Cooking Clubs (IHCC) is cooking with tomatoes this week, as the featured ingredient/dish for this month of August is Tomatoes! I've decided to cook with Hugh Fearnley-Whittingstall, our current featured chef at IHCC. Made his French Beans with Tomatoes.

A simple and easy dish to cook, with just minimal ingredients ; chopped onions, chopped garlic, canned chopped tomatoes and French beans. For the tomatoes, either canned or fresh tomatoes can be used. I have one last can of chopped tomatoes in my pantry which I wanted to clear, and seems perfect for this dish. 



Does not takes much effort at all to cook this dish, the only thing is to stir every now and then, to avoid the bottom from sticking to the pan. I did add a little water just to keep the sauce moist and nice. 

This is a delicious dish. There's the usual slight sourness from the canned tomatoes, but at the same time, you can taste the sweetness from both the onions and the French beans. Very tasty. My son seems to be taken with this dish, he loves it. At first, he thought that I have added some sugar to this dish. Well I did not, the sweetness are naturally from the onions and French beans! We had this dish with rice and a few other dishes. No leftovers!


French Beans With Tomatoes
(River Cottage Every Day, Hugh Fearnley-Whittingstall)
serves 4
1 tablespoon rapeseed or olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400gm tin of chopped tomatoes, or 1 kg fresh tomatoes, blanched, skinned,
deseeded and roughly chopped
500gm French beans, topped, tailed and cut into 4-5cm lengths
sea salt and freshly ground black pepper

Heat the oil in a large saucepan or frying pan, add the onion and sweat for at least 10 minutes, until soft but not coloured. Add the garlic and cook gently for another minute or two, then add the tomatoes and stir well. Stir in the beans, bring the mixture to a gentle simmer and season well. Turn down the heat, partly cover the pan and cook very gently, stirring frequently, for about 30 minutes, until the beans are fully tender. If the mixture seems to be in danger of sticking, add a splash of water or stock. Serve warm or cold.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
August Monthly Featured Ingredient/Dish Challenge : Tomatoes !


and 

I'm linking this post with Cookbook Countdown #20 hosted by 


Tuesday, August 8, 2017

Braised Pork with Potatoes

Another delicious recipe from Every Grain Of Rice by Fuchsia Dunlop. The author describes this as a heart-warming stew, one of those you find on display outside Sichuanese restaurants specialising in braised dishes. This stew uses just a few ingredients, the main ingredient that gives the lovely red colour and delicious flavour, is the Sichuan chilli bean paste.



I have used wavy potatoes instead of floury. As suggested by the author, carrots or other root veggies can be used instead, whichever we prefer, or a mixture of root veggies. The next time I would use daikons, one of my favourite root veggies in stews.



The Sichuan chilli bean paste makes a delicious flavourful stew with the pork braised to a soft tender texture. With a bowl of hot fluffy rice, makes a satisfying meal.

The recipe can be found here
(or from Every Grain Of Rice by Fuchsia Dunlop, pg 100)


I'm linking this post with Cookbook Countdown #20 hosted by 

LinkWithin

Related Posts with Thumbnails