Honey Glazed Chicken Wings

Ingredients

8 chicken wings
200 ml honey

Marinade

1 tsp white sesames
2 tsps ginger juice
1 stalk spring onion (diced)
1 tsp lemon juice
1 tbsp light soy sauce
2 tbsps dark soy sauce
1 tbsp sugar
1 tbsp cornstarch
ground white pepper
1/8 tsp sesame oil

Method

  1. Rinse the chicken wings.
  2. Mix the marinade ingredients together. Marinate the chicken wings for 1 hour, preferably overnight in a fridge for the best taste.
  3. Preheat an oven to 225°C.
  4. Arrange the chicken wings on a baking tray. Bake for 30 minutes. Turn the chicken wings upside down every 10 minutes to allow even heating. Brush honey at last. Bake until the wings are golden. Serve hot.

Source: Delicacies at the Stage


Today’s Comic

Ginger Ricotta Naan Toasts with Balsamic Figs and Lentils

Ingredients

2 naan flatbreads
1 Tbsp canola oil
salt and ground black pepper, as needed for sprinkling
1 cup baby arugula

Figs and Lentils

3/4 cup dried figs, hard stems removed
1 Tbsp unsalted butter
3 Tbsp minced shallots or red onion
1/4 tsp freshly ground black pepper
1 tsp chopped fresh thyme
1/4 cup balsamic vinegar
3/4 cup cooked green lentils

Ricotta

3/4 cup ricotta cheese
1 tsp chopped fresh thyme plus more for garnish
1 tsp grated fresh ginger
salt, to taste

Method

  1. Preheat the oven to 350°F (180°C).
  2. Lightly brush the naan flatbreads with canola oil and season with salt and pepper. Cut each naan into 8 pieces. Place the pieces onto a tray and bake in the oven for 8-10 minutes, or until the pieces are lightly toasted. Remove from the oven and place on a cooling rack and reserve.
  3. Bring 2 cups of water to a boil. Pour over the dried figs and allow them to soften for 5 minutes. Drain the water completely and chop the softened figs into small pieces and set aside.
  4. Meltthe butter in a medium pan, add the shallots and sauté until soft. Add the chopped figs, pepper, and thyme. Sauté until lightly golden, then deglaze with balsamic vinegar and simmer until reduced.
  5. Add the cooked lentils and heat through.
  6. Combine the ricotta cheese in a small bowl with thyme and ginger, then season with salt.
  7. To assemble, lay a dollop of the ricotta mixture on top of each piece of naan, spreading the mixture out so that it nearly touches the edges. Lay a few leaves of arugula on top of the ricotta. Add a spoonful of the lentil and fig mixture and garnish each piece with fresh thyme leaves. Serve immediately.

Makes 16 toasts.

Source: Lentils


Today’s Comic

Chocolate Cherry Cakes

Ingredients

125 g dark chocolate, chopped
155 g butter
3 eggs
1/3 cup caster (superfine) sugar
1/3 cup all-purpose) flour
1/4 teaspoon baking powder
1 cup almond meal (ground almonds)
1/4 cup brandy
12 cherries
whipping cream, whipped, to serve

Method

  1. Preheat oven to 160°C (325°F).
  2. Place the chocolate and butter in a small saucepan over low heat and stir until smooth.
  3. Place eggs, sugar, flour, baking powder, almond meal, brandy and chocolate mixture in a bowl and mix to combine.
  4. Spoon mixture into 12 greased shallow cupcake tins lined with paper patty cases and press a cherry into the top. Bake for 12-15 minutes or until cakes are just set.
  5. Serve with whipped cream.

Makes 12 cakes.

Source: Fast, Fresh, Simple


Today’s Comic

Maine Blueberry Muffins

Ingredients

1-1/4 cups quick or old-fashioned oats, uncooked
1-1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
3/4 cup fresh or frozen blueberries, thawed
2 tablespoons sugar
2 teaspoons cinnamon

Method

  1. Preheat oven to 425°.
  2. Grease twelve 2-1/2-inch muffin pan cups or line with paper baking cups.
  3. In medium bowl combine oats, flour, sugar, baking powder and salt.
  4. Combine milk, egg and oil in bowl. Add to dry ingredients and mix just until dry ingredients are moistened.
  5. Gently fold in blueberries. Fill muffin cups 2/3 full.
  6. Mix together sugar and cinnamon. Sprinkle over muffins.
  7. Bake for 20 to 25 minutes. Serve warm

Makes 12 muffins.

Source: Simply Delicious Meals in Minutes


Today’s Comic

Walnut Bread

Ingredients

1 package (7 g) active dry yeast
1-1/2 cups water
390 g bread flour
60 g medium rye flour
1-1/2 tablespoons honey
2 teaspoons salt
1-1/3 cups walnuts

Method

  1. Mix all the ingredients, except for the walnuts, in a bowl. You don’t have to knead the dough; just mix until all the ingredients hold together. Fold in the walnuts. Cover the bowl with a lid or plastic wrap and let the dough rest for about 30 minutes.
  2. With a dampened hand, grab the outer edge of the dough, carefully pull to stretch it a little, and fold it in toward the center. Continue grabbing, pulling, and folding the dough until you’ve gone all the way around.
  3. Cover the bowl and let the dough rest for another 30 minutes.
  4. Repeat the pulling and folding sequence in Step 2. Cover the bowl and let the dough rest for about 1 hour.
  5. Scrape the dough out onto a well-floured (with rye flour) kitchen towel and shape it into a loaf. Turn the loaf seam-side-down. Fold the towel so it covers the loaf and let the loaf rise for 45-60 minutes.
  6. Position a rack in the center of the oven. Preheat the oven to 475°F (250°C) for at least 30 minutes before baking.
  7. Line a baking sheet with parchment paper. Place the loaf on the pan seam-side-up. (Alternatively, place the loaf on a preheated baking stone in the oven.) Reduce the oven temperature to 450°F (230°C) and bake the bread for about 35 minutes.
  8. Transfer to a wire rack to cool.

Makes 1 loaf.


Source: Bread


Today’s Comic