June 23,
2009

Italian
cuisine

drink
soup

Minestorone Alla Milanese

70g pancetta or bacon
1/4 onion (70g), cut into 1cm x 1cm dice
1/4 carrot (30g), 1cm x 0.5cm
30g celery, 1cm x 1cm
30g lentil, 1cm x 1cm
1 potato (70g),1cm x 1cm;
put into the bouillon
50g zucchini, 1cm x 0.5cm
30g cabbage, 1cm x 1cm
20g green bean, 1cm x 1cm
700ml bouillon
10g butter(optional)

1. Heat the olive oil in a pot and cook the pancetta
until crispy. high-heat
Add the carrots, celery and onions to the pot.
Cover for a few minutes.

2. Add the lentil and half of the chicken broth.
Discard the fat.
Remove the pancetta from the pot and cut; place in bowls.

3. Cook over medium high-heat until the vegetables are tender but still hold their shape.

• 10 minutes before serving, add potatoes and remaining chicken broth.


• 5 minutes before serving, add zucchini and cabbage


• 2 minutes before serving, add the green beans

4. Remove from the heat, add the butter to the pot.

notes;
If you don't remove the pancetta, it release its flavor too much.
The pancetta itself tastes nothing.
Feel free to add pasta or rice
Cook until
pasta: al dente
rice : tender but still a bit firm in the center of each grain

June 21,
2009

Spanish
cuisine

Pollo Al Chilindoron

400g chicken legs
1/2 onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
150cc canned tomato
1/2 garlic, finely chopped
1 tbs flour
100cc wine (white or red)
60cc bouillon
1 bay leaf,thyme
red dried chili, cut into half and seeds out
olive oil

1. Season the chicken with salt and pepper.
2. Heat the olive oil, add the garlic and sauté the chicken.
Take them out.
3. Sauté the onion over low heat, deglazing the bottom
of the pan, and dredge the flour.
Add the vegetable, the wine and the canned tomato.
Bring to a boil.
4. Add the chili, chicken, herb, then pour bouillon just enough to
cover the chicken. Bring to a boil again.
5. Reduce the heat and simmer for 10 minutes over low heat.
; Cover with a lid for 5 minutes + uncover for 5 minutes.

4

Add the chicken and the juice
from the chicken.

notes:
Once add the flour, be careful not to burn.
Do not add flour after adding the canned
tomato.
Add ham, olive and green pepper if you like.

June 19,
2009

drink
soup

Orange and Raspberry Smoothie

10 raspberries (30g), frozen
1 orange, peeled, sectioned
200ml plain yogurt
50ml cold milk (non fat)

Whiz the fruit in a blender with the milk and the yogurt
until smooth.
Pour into glasses and serve.

notes;
You can add 1 tsp sugar or maple syrup if you like.
orange:no white pith

June 12,
2009

Italian
cuisine

Lasagna

200 x 30 min.

400cc bolognese sauce ;see "sauce"
350cc bechamel sauce ;see "sauce"
6 sheet (17cm x 8cm) pasta noodle
200g mozzarella cheese
100g parmigiano reggiano, shredded
olive oil and garlic for a casserole dish
fresh sage leaves

1. Place the lasagna noodles in boiling salted water. Cook only a few.
2. Remove the noodles ,and transfer immediately to a large bowl of cold
water.
3. Lay them to drain on a clean dish towel.
4. Grease the casserole dish with the olive oil and the garlic.
Preheat the oven to 200C.
5. Layer with a third of pasta noodle, the bolognese sauce,the bechamel
sauce and the mozzarella cheese. Repeat layers twice.
6. Top with the parmigiano reggiano. Bake until bubbly and heated through.
7. Garnish with fresh sage leaves and serve.

Bechamel Sauce

30g unsalted butter
30g flour , sifted
300~500cc milk , cold
1/4 teaspoon salt
( nutmeg, basil, chopped onion)

French
cuisine

culinary sauce

1. In a sauce pan, melt the butter completely and add flour.
2. Mix well using a whisk or a wooden spoon, make a white roux.
3. Keep stirring and make it smooth.

---

4. Pour 1/2 milk stirring gently over a medium heat.
5. As soon as the milk boils up, mix constantly to prevent lumping.
Scrape the side of a pan by a rubber spatula.

---

6. Pour the rest of the milk, mixing until thick and creamy.
7. Add salt and nutmeg.

Bolognese Sauce ( make 700g)

150g minced pork
250g minced beaf
250cc tomato sauce see"sauce"
150cc red wine
100g (1/2)carrot, finely chopped
30g celery stalk, finely chopped
150g (1)onion, finely chopped
1 teaspoon clove garlic , finely chopped
30cc olive oil
1 bay leaf , salt and paper

Italian
cuisine

culinary sauce

1. Heat the olive oil and add garlic in a heavy sauce pan. Add carrot, celery, onion and a touch of salt and cook,stirring occasionally.



2. Add the meat, salt and paper, breaking them up into smaller chunks. Browned the meat.
Add bay leaf and wine. Allow the alcohol to evaporate.



3. Add the tomato sauce and stir. Lower the heat, Cover and leave to simmer for 1/2 hours to 1 hour.

4. Season with a sprinkle salt when the fat separates from the sauce like this photo.

June 9,
2009

dessert
cakes

Whole Wheat Pancakes

1 cup whole wheat flour
1 cup bread flour
1 tsp baking powder
1/3 tsp baking soda
2 tbs granulated sugar
1/4 cup apple, shredded
1 banana, mashed =1/2 cup mashed banana
1 cup milk
3 eggs(150g), beaten
butter or oil for cook
make 16cm diameter x 8

1. Mix wet ingredients together. Shift all dry ingredients together into a bowl.
2. Pour the wet mixture into the dry. Fold gently.
3. Heat butter or oil in a pan over a medium heat. Spoon the batter and cook
until bubbles break on the top surface and the bottom is browned.
4. Flip carefully and cook with a lid until cooked through.

5. Serve with maple syrup.

compare to "Plain Panceks"

June 8,
2009

dessert
cakes

Plain Pancakes

200g cake flour , shifted
2 tsp baking powder
1 pinch salt
2 eggs (100g), beaten
2 tbs butter, melted, at room temperature
80g sugar
100ml milk
50ml yogurt
oil for cook

1. Combine the eggs, milk, yogurt and melted butter, mix well.
2. Fold the dry ingredients into the wet mixture gently.
3. Heat oil in a pan over a medium heat. Spoon the batter and cook
until bubbles break on the top surface and the bottom is browned.
4. Flip carefully and cook with a lid until cooked through.
5. Serve with maple syrup and jam.

compare to
"Whole Wheat Pancakes"

June 7,
2009

dessert
cakes

chocolate

Chocolate Cup Cakes

190 x 25min.~

3 eggs(150g), beaten
240ml milk, room temperature
200g yogurt, room temperature
280g sugar
55g cocoa powder
110g bread flour
110g cake flour
4g baking powder
4g baking soda
100g butter, melted

1. Line muffin pans with paper cups.Sift the dry ingredients together.
2. Mix the eggs, milk, yogurt and sugar until well combined. Add the dry
ingredients into the liquid and fold gently.
3. Pour the melted butter and fold gently.
4. Fill the tin using a ladle. Bake until a wooden pick inserted in center
comes out clean.
It goes well with
whipping cream.

June 6,
2009

dessert
cakes

Carrot Cakes

190 x 50 min.

150g butter
100g sugar
100ml egg yolks
50ml milk
175g flour
10g baking powder
100g almond powder
230g carrot, shredded
120g egg white
50g sugar

1. Place the butter in a bowl and cream the butter until it's creamy.
2. Add the sugar; cream the mixture until light and fluffy.
3. Add egg yolks a little at a time, mix well.
4. Fold the sifted flour and baking powder into the batter.
5. Pour the milk and continue mixing. Add the carrot and the almond powder. Set aside.
6. Whip the egg whites and sugar to a stiff meringue.
7. Add a little meringue into the batter and mix well.
8. Fold the batter into the meringue gently.
9. Spoon the batter into prepared cake pan, spreading evenly.
10. Bake until a wooden pick inserted in center comes out clean.

June 5,
2009

Italian
cuisine

dough

Pizza Margherita

220C (425F)~240C x 10-15 min.

(dough recipe) adapted from "De'Longhi recipes"

serve 20cm (8 inch) x 2

Dough:

200g bread flour
1 tsp sugar
1/3 teaspoon dry yeast
120cc water, lukewarm
1/2 tsp salt
4 tsp olive oil
Sauce:

100g tomato sauce ;see"sauce"
Toppings:

mozzarella cheese, basil leaves, olive oil, cherry tomatoes
( add other toppings as you like)

1. Sift the flour on to a work surface , making a well in a center.
Add sugar, yeast and water. Incorporate the sugar, yeast and water
into the flour and pour olive oil.
Keep kneading until the consistency is smooth.

2. Place in a greased bowl and cover with plastic wrap.
Leave in a warm place at least for 1 hour until doubled in size.

3. Cut the pizza dough in half. Punch the dough and roll it out to a
thickness of 5mm thick, one portion at a time.

4. Place the pizza stone with a lack in the miidle of the oven.
Preheat the oven to 240C degrees.
( Dock the pizza and )spread with the tomato sauce.
Add any toppings as you like. ( cheeses, cherry tomatoes, fresh basil )
Pour over the olive oil.

5. Place the dough on the pizza stone.Bake for 10-15 minutes until the
toppings are cooked and the edge is crispy.
Garnish with fresh basil leaves and serve.

Tomato Sauce (make 250cc)

400g canned tomato
1 clove garlic; sliced
1 tbs. extra virgin oil
1 pinch of salt

Italian
cuisine

culinary sauce

1. Heat the olive oil in a heavy-bottomed saucepan over
low-high heat,until it's fragrant. Do not burn the garlic.
Discard the garlic, then add tomatoes.
Simmer gently, cover with the lid slightly ajar.
2. Cook until reduced by two-third.Season with 1 pinch
of salt.

May 3,
2009

dessert
cakes

Italian
cuisine

Panna Cotta

200ml cream
200ml milk
50g granulated sugar
5g gelatin sheet
orange zest
1 tsp liqueur (Grand Marnier)

1. Soak the gelatin sheet in a bowl of cold water until soft.
Squeeze the leaves and discard the water.
2. Boil up the milk and the cream with the sugar and the orange zest,
take off the heat and add the soaked gelatin sheet and the liqueur.
3. Pass through a fine sieve and stir well over a water bath.
4. Pour into moulds. Refrigerate until firm.

notes:
If you use vanilla pod and skip no.3,
vanilla pod sinks like this.
; it might be an undesirable appearance
if you release the pannna cotta from
the moulds and flip over.

Cornflour Muffin

June 2,
2009

scones
muffins

190 x 35 min.

150g cornmeal yellow
130g cake flour
80g granulated sugar
2g baking powder
1g baking soda
1 pinch salt
50ml milk
2 eggs (100g)
60g butter, melted
140g plain yogurt
200g blueberry(frozen)

1. Line muffin pans with paper cups.
2. Sift together the dry ingredients.
3. Mix the milk, yogurt, eggs and melted butter.
4. Add the dry ingredients into the liquid and fold gently.
5. Fill the tin using an ice scoop and drop the blueberries.
6. Bake until lightly browned and baked through.

notes
:Do not thaw the frozen blueberry.
Thawed berry may break and
discolor the batter.
:Do not overmix.