Spinach Timbale

Ingredients

4 eggs
1-1/4 cups milk
8 oz frozen, chopped spinach, thawed
2 oz fresh breadcrumbs
2 oz Cheddar cheese, grated
1/4 teaspoon grated nutmeg
salt
freshly ground black pepper

Method

  1. Beat the eggs and the milk together in a bowl. Stir in the spinach, breadcrumbs, cheese, nutmeg, salt and pepper. Pour into a greased 6 cups ovenproof dish or a ring mould.
  2. Bake in a preheated oven at 180°C (350°F) for about 1 hour (exact time depends on the depth of the dish) until the custard is set and slightly risen. Test with a skewer, which should come out clean.
  3. Serve straight from the dish or leave for a few minutes before turning out.
  4. Serve hot with a Tomato Sauce for a light main course.

Makes 4 servings.

Source: The Encyclopedia of Creative Cooking


Today’s Comic

Sweet Saffron Buns

Ingredients

Saffron Mixture

1/4 teaspoon powdered saffron
1 teaspoon sugar
1 teaspoon rum or another good strong liquor

Dough

Saffron Mixture, above
2 packages (1/2 oz) active dry yeast (4-1/2 tsp)
1 cup water
1 cup milk
3/4 cup plus 2 tablespoons sugar
2/3 cup butter, cubed, at room temperature
3/4 teaspoon salt
6 cups bread flour
2 tablespoons butter, melted
sugar for dipping

Method

  1. Mix the saffron, sugar, and rum in a bowl and let stand for several hours.
  2. Blend the saffron mixture with the remaining dough ingredients except the flour: Add about one-third of the flour and stir until the dough is smooth. Add the rest of the flour and stir until the dough holds together, or knead in a stand mixer fitted with a dough hook. Cover the bowl with a lid or plastic wrap and let the dough rest for 1-1/2 to 2 hours.
  3. Scrape the dough out onto a lightly floured work surface. Shape into a smooth ball by folding the edges in to the center. Turn the dough seam-sidedown. The principle here is the same as for shaping a round loaf. Sprinkle with some flour, cover with plastic wrap, and let rise at room temperature for 1-1/2 hours or in the refrigerator for 10 hours.
  4. Divide the dough into 30 pieces and shape each piece into a smooth ball.
  5. Place the buns on a baking sheet lined with parchment paper. Cover with a baker’s couche or a heavy linen tea towel and let rise until almost doubled, about 2 hours.
  6. Position a rack in the center of the oven. Preheat the oven to 400°F (200°C) for at least 30 minutes before baking.
  7. Bake the buns until golden brown on top and bottom, 10-15 minutes. Transfer to a wire rack to cool for a few minutes under a kitchen towel.
  8. Brush the rolls with the melted butter and dip them into the sugar to coat.
  9. These buns are best when freshly made, but you can freeze them. Thaw frozen or reheat day-old buns for 10 minutes in a preheated 300°F (150°C) oven.

Makes 30 buns.

Source: Bread Bread Bread


Today’s Comic

Potato-topped Vegetable Pie

Ingredients

1/2 cup green lentils, washed and drained
3 cups barley, washed and drained
1 medium onion, chopped
14-oz can chopped tomatoes
2 cups cauliflower florets
2 celery stalks, sliced
1 leek, thickly sliced
1 turnip, thinly sliced
2 carrots, diced
2 tsp mixed dry herbs
1-1/2 lb potatoes, scrubbed
3 tbsp low-fat milk
salt and freshly ground black pepper
1/3 cup low-fat medium-hard cheese, grated

Method

  1. Set the oven to 400°F. Place the lentils, barley, onion, tomatoes (with juice), cauliflower, celery, leek, turnip, carrots, and herbs in a large saucepan and add 1-1/4 cups water. Bring to a boil, cover and simmer for 40-45 minutes or until the lentils, barley, and vegetables are just tender.
  2. Cook the potatoes in boiling, salted water for about 20 minutes, or until they are soft. Drain, peel, and mash them with the milk, and season to taste.
  3. Place the lentil mixture in a baking dish and pipe or fork the mashed potato on top to cover. Sprinkle the cheese on top, and bake the pie in the oven for 30-35 minutes, until it is evenly light brown.
  4. Serve hot. A tomato and herb salad makes a good accompaniment.

Makes 4 servings.

Source: Healthy Vegetarian Cooking


Today’s Comic

Creamy Rice with Meringue Crown

Ingredients

1/2 cup long grain rice
1 cup milk
1/4 cup butter
1/4 cup (packed) light brown sugar
juice of 1 small lemon
juice of 1 small orange
2 tbsp rum

Apricot Glaze

1 cup apricot jam
1-1/4 cup water
3/4 cup extra fine sugar

Meringue

2-1/2 large egg white
1/2 cup extra fine sugar

Method

  1. Make the apricot glaze. Combine all ingredients in a small, heavy saucepan. Heat until the jam is dissolved, stirring constantly. Bring to a slow, rolling boil and cook until thickened, until reduced to 1-1/3 cups of glaze. Strain through a sieve. Set aside.
  2. Make the meringue. Beat the egg white in a large mixing bowl with electric mixer at high speed for 5 minutes or until stiff, but not dry. Sprinkle 1/4 cup sugar over egg whites and beat for 3 minutes longer. Sprinkle the remaining sugar 1 tablespoon at a time, over egg white mixture. Fold in gently but thoroughly. Set aside.
  3. Pour 2 cups water into the top of a double boiler and bring to a boil. Place over hot water, then stir in the rice. Cover and cook, stirring occasionally, until all of the water is absorbed.
  4. Stir in the milk and cover. Cook until all of the milk is absorbed, stirring occasionally. The rice should be very tender. Remove from the hot water and cool.
  5. Melt the butter in a small saucepan over low heat. Add the sugar and stir until dissolved.
  6. Add the lemon and orange juices and mix well. Simmer until thickened, then remove from heat and stir in the rum. Add to the rice and mix well. Cool.
  7. Grease a 7-inch soufflé dish with additional butter.
  8. Cut a 5-inch strip of aluminum foil 2 inches longer than the circumference of the soufflé dish, then fold in half to make a 2-1/2-inch strip. Place around the outside of the soufflé dish, lapping over 1 inch, then tie with string.
  9. Place 1/3 of the rice mixture in the soufflé dish and press down evenly.
  10. Spoon 1/3 of the glaze over the rice mixture. Repeat the layers twice, then refrigerate until cold.
  11. Place the meringue mixture in a pastry bag with a No. 4 star tube affixed and pipe onto top of the rice mixture.
  12. Broil under low heat until lightly browned, watching closely so that meringue browns evenly. Remove the aluminum foil collar and place the soufflé dish on a serving platter. Serve immediately.

Makes 6 servings.

Source: The Creative Cooking Course


Today’s Comic

Malaysian-style Baked Tapioca Cakes

Ingredients

2 kg blended tapioca
250 g thick coconut milk
50 g grated coconut
450 g sugar
4 eggs, beaten
2 tsp sago flour
50 g butter
a few drops of yellow food colouring
a pinch of salt
banana leaf

Method

  1. Preheat oven to 170°C.
  2. Squeeze out the liquid from the blended tapioca under running tap water for a few minutes.
  3. Combine all the ingredients with the tapioca and mix well.
  4. Grease a baking tin on base and sides. Then line with banana leaf. Pour mixture into the tray.
  5. Bake in a preheated oven for 20 – 25 minutes until light brown. Switch to 150°C and bake for 40 – 50 minutes further or till cooked. Insert a toothpick at the centre of the kueh (cake). If it comes out clean, it is cooked.
  6. Remove from oven and allow cooling for 10 minutes. Unmould kueh and allow kueh to cool completely before cutting.

Source: Delicious Nyonya Kueh and Desserts


Today’s Comic