Friday, April 15, 2011

Chocolate Chip Cookies Recipes

Chocolate Chip Cookies Ingredients

  • 1/4 c. margarine
  • 1 tbsp. granulated fructose
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 c. flour
  • 1/4 tsp. salt
  • 1/2 c. mini semi-sweet chocolate chips


Chocolate Chip Cookies Recipes

Chocolate Chip Cookies Preparation

Cream together margarine and fructose, beat in egg water
Vanilla. Combine flour, baking soda and salt in sifter. Sift dry
Content in creamed mixture, stirring well to mix. Stir in
Chocolate chips. Teaspoonsful on lightly greased cookie dropped
2 inches apart on sheet. Bake at 375 degrees for 8 to 10 minutes


Chocolate Chip Cookies Recipes

Chocolate Chip Cookies Ingredients

  • 1/4 c. margarine
  • 1 tbsp. granulated fructose
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 c. flour
  • 1/4 tsp. salt
  • 1/2 c. mini semi-sweet chocolate chips


Chocolate Chip Cookies Recipes

Chocolate Chip Cookies Preparation

Cream together margarine and fructose, beat in egg water
Vanilla. Combine flour, baking soda and salt in sifter. Sift dry
Content in creamed mixture, stirring well to mix. Stir in
Chocolate chips. Teaspoonsful on lightly greased cookie dropped
2 inches apart on sheet. Bake at 375 degrees for 8 to 10 minutes


Cheezburger of the Day

Nitinha's bag "Some like it hot"

Currently, I am working on some bags, featuring my illustrations and paintings, for next "Handicraft bazar",29-30 of April (Florianopolis)...

Friday with an illustration.


A ilustração da semana.

Giving Away The Secret

Over at Yahoo!, Janelle Harris blames women for the death of chivalry. After watching a man push his girlfriend aside to get through a restaurant door first, she goes off on a rant about how women should expect more of men. She gives the whole thing away in her final paragraph.
In a way, it’s like doing my part to remind guys — or teach them if they never knew it in the first place (shame on their mamas, by the way) — that some women expect a higher standard of treatment. It’s not being bourgie or bitchy or snotty or snobby. It’s called being a lady.
Notice who was supposed to do the teaching in the family. Mama. Dad doesn't show up in the picture at all. Sorry, honey, chivalry was the first casualty of the sexual revolution. Men get what they want and aren't expected to do a darn thing. That's just the way it is.

Now stop complaining and go sit down on the couch. There's a good rerun of Sex and the City on the TV.

Waiting for something like this. girls? Good luck with that.

Salmon Korokke (Croquette) Balls with Wasabi Avocado-naise



Since I posted a recipe which gives canned sardines a makeover following a post on roasted whole sardines, I thought it would be fun to share a recipe giving canned salmon a run for its fresh counterpart following my chilli-soy marinated salmon post. While the canning methods may affect the nutritional profile of salmon slightly, canned salmon is still rich in omega 3 fatty acids, protein, and calcium due to the soft edible bones. What's more, I can get wild Alaskan salmon without breaking the bank, in fact, it's really very cheap when you buy the bulk cans. (Farmed salmon is really not worth your saliva. Did you know that that beautiful orange-pink in farmed salmon comes from chemical dyes, not from the prey they feed on as in wild salmon?)

So here goes!

Salmon Korokke (Croquette) Balls with Wasabi Avocado-naise
makes 10 balls
Ingredients
400g can wild Alaskan salmon, drained
1 stalk spring onion, chopped
1 tbsp garlic powder (you can also use fresh garlic, but I find the garlic powder also helps bind the mixture, kind of like flour)
1/2 tsp sesame oil
1 egg, beaten
1/2 cup breadcrumbs (I put stale sourdough bread into the oven with some olive/sesame oil to lightly toast/dry out, then crushed them in a ziplock bag. You can also use a food processor. For a more Japanese korokke, you can use panko breadcrumbs, but I don't agree with the ingredients in these.)

Method
1. Preheat oven to 200 degrees celsius.
2. Combine the salmon, garlic powder, spring onions and beaten egg. Form little balls with your hands.


3. Roll them about in the breadcrumbs so they all get an even layer of crumb coating. Refrigerate for about 1h or so if you have time.


4. Grease a baking sheet and arrange the croquette balls, spacing them out so they aren't touching. If your breadcrumbs aren't already infused with oil, spray a mix of olive oil and sesame oil over the croquettes so they will crisp up nicely. Bake in the oven for about 20 min, or till crispy and golden.


for the wasabi Avocado-naise
Ingredients
1 ripe avocado
2 tbsp rice vinegar
1 tsp wasabi (Japanese horseradish) powder + 1 tsp water, combined to make a paste

Method
1. Combine all the ingredients together and blend. If you can't take spicy, leave the wasabi out, if you can but don't have wasabi, just sub with mustard/ horseradish. (Note: Avocado will oxidise and discolour on exposure to air, so don't do this too ahead of time!)



I'm sure we've all had our fair share of fishcakes served with tartare or dill sauce, so if you're looking for something slightly different, I think you'll enjoy this with Asian (Japanese) twist! You can flatten them into patties if you like, but I chose to make them into croquette balls because 1.it was easier to roll them about in the breadcrumbs 2. they looked cuter like that 3. so I can indulgently pop hot crispy balls into my mouth whole and get bursts of flavours and texture, yum, no fork or knife or dainty smile ;)


AWARD OF PARTICIPATION ( Sujana - Sujana's World )



From Sujana - Sujana's World

For my participation in - Celebrating Regional Cuisine

When Çay is Choi


And pronounced ‘choy’.
This means tea to Uzbeks. Like in Turkey and in fact all of Central Asia, it’s the universal drink and offered after lunch and dinner and I'm sure whenever you feel like it. The coffee drinkers in our group are missing their lattes and cappucinos meanwhile ...

green tea time in Fayzulla Khojaev House, Bukhara

Both black and green tea are drunk here. According to our local guide Galip  green tea is favoured in Samarkand, Bukhara and Khiva because it beats the heat while in Tashkent and Fergana, they prefer black.  It is not usually sweetened, unlike Turkish çay, and if it is, it would be at breakfast time.

Yesterday we were taken to a teahouse or chaihana right in the heart of the bazaar area of Bukhara to sample herbal teas. Actually it was a fabulous suzani shop as you can see from the photos!

isn't he great?

We sampled three different herbal teas and I think we liked the first one best which contained seven ingredients:
Cloves, mint, saffron, cardomom, cinnamon, anise, and basil 

relaxing and sleep-inducing

 The tea leaves had a beautiful light fragrance and made a delicious tea. I don't know the proportions but one could experiment. Of course it was for sale: 100g which would make 60-65 small pots, cost 15,000 som. This sounds like a phenomenal amount but in fact is only $7.50. I say of course because everything here is for sale!
The tea here is not brewed like in Turkey. It’s made by putting spoonfuls of tea leaves in a pot, covered with boiling water and left to infuse for a few minutes, just like making a pot of good old English!
beautifully presented snacks served with the tea
we enjoyed it thoroughly!
Notice the cups: this pattern is seen everywhere for some reason: the dark blue with the white.


look at those great wall hangings behind me

As you can see, this tea place was in reality a fabulous suzani shop and yes, we did all either buy something there and then, or came back the next day when we had 'free time'! More about that later. 

Shopping here is absolutely fantastic!!!