Meemaw's (and Russ's) Secret Corn Pudding Recipe

Ingredients:

5 eggs

1/3 cup of butter

1/4 cup of white sugar

1/2 cup of milk

4 Tbsps  cornstarch

1 can of whole kernel corn

2 cans of cream-style corn 

Directions:

1) Pre-heat oven to 400F.

2) Grease a two-quart casserole dish.

3) Melt butter.

4) In a large bowl, lightly beat eggs. Add the melted butter, sugar and milk. Whisk in cornstarch. Stir in corn, blend well and pour mixture into casserole dish.

5) Bake for 1 hour. Eat and enjoy.

* The Domestic Goblin thinks that Nigella Lawson's recipe is just as good *

Lentils Recipe a la France et Afrique

Ingredients:

 

• 1kg of green lentils
• 1 onion
• Sausages from East European shops, chopped bacon or beef or any other meat
• 2 tomatoes
• Garlic
• Thyme et laurels
• Salt, pepper
• Maggi cubes
• 1 big spoon of flour

Method:

• 
  

~ Wash the lentils in cold water

~ Cover with water then place on the side

~ Grill the onions and garlic

~ Add the meat, let it grill for a few minutes

~ Add the chopped tomatoes and stir for a few minutes

~ Add a large spoon of flour (to thicken)

~ Add water up to half the pan

~ Add the thyme and laurels, salt, pepper and 2 maggi cubes (I get the chicken flavour maggi cubes from African shops but you can use other types)

~ Taste and add more if needed

~ Let it boil

 

~ Get the lentils, pour the water away and add the lentils to the boiling water – boil for 15mins

~ Reduce the fire and let it boil for 30 mins or more until the lentils are soft and the sauce thicker

 

* Recipe shared by former friend AEZ in 2017 unedited *

Nigella's Nutella Cheesecake

This Nigella Lawson recipe has been adapted to be as dairy-free as possible

Ingredients 

• 
  
• 200 grams digestive biscuits
• 75 grams soft unsalted butter
• 300 grams of Islands Cocoa and Hazelnut Spread (at room temperature)
• 100 grams chopped toasted hazelnuts
• 500 grams Violife vegan cream cheese (at room temperature)
• 60 grams icing sugar (sifted)

METHOD

Break the digestives into a rubble and add the melted butter and mix until it starts to clump and you have a damp, sandy mixture.

Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and icing sugar until smooth and then add the Cocoa and Hazelnut Spread to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the chopped hazelnuts on top to cover and place the tin in the fridge for at least eight hours or overnight. 

Serve straight from the fridge for best results.

Nestle Toulouse

FRIENDS Series 7: Episode 3. The One with Phoebe's Cookies

As their engagement present, Monica asks Phoebe for her grandmother's secret chocolate chip cookie recipe.

Unfortunately, the recipe did not survive the fire in Phoebe's apartment. Instead, Phoebe gives Monica the last cookie from the last batch she made and froze.

Monica and Phoebe start by tasting small pieces of the last cookie to try and figure out the ingredients.

Joey returns home from his sailing lesson with Rachel and grabs the last morsel of the last cookie and eats it leaving behind a tiny crumb of Phoebe's grandmother's legacy.

Monica, Phoebe and Ross spend the next two days attempting to recreate the recipe and made at least 22 batches. They concluded that batch 17 tasted the best, but still doesn't quite taste like the cookies made by Phoebe's grandmother.

After exhausting all possible combinations, Monica gives up and asks Phoebe whether any other friends and family members would have the recipe.

Phoebe: Well, y’know I may have relatives in France who would know. My grandmother said she got the recipe from her grandmother, Nestle Toulouse.

Monica: What was her name?

Phoebe: Nestle Toulouse.

Monica: Nestle Tollhouse?!

Phoebe: Oh, you Americans always butcher the French language.

As it turns out, Monica had the recipe the whole time printed on the back of the packet of Nestle Tollhouse chocolate chip cookies in her kitchen.

Click here to watch the scene on YouTube.

Turns out, there is no nutmeg and no orange peel...

Holiday Blancmange

Severus Snape's favourite dessert

Ingredients

Mistletoe berries

Diligible plums

Cinnamon 

Hope everyone had a Merry Christmas and a Happy New Year!

Red Bean Pudding

Ingredients

200g Coconut milk 

100g Evaporated milk

200g Water

120g Cornflour

140g sugar 

Red beans    

Combine and pour into serving pots/tumblers and refrigerate until set.

Mama C's Lamb Meatballs

Asian and Germanic inspired meatballs:

Lamb mince, chopped
Spring onions, chopped 
Dash of olive/vegetable oil
Drop of sesame oil (optional)
Pinch of salt

Pinch of sugar

Dash of soy sauce (optional)

Egg, to bind
Cornflour, to bind

Add all the ingredients into a bowl and combine everything together really well.

Shape into individual mouth-sized balls and place onto a clean plate or chopping board. (Some mouths may be more accommodating that others).

Place half a white onion into a pot and add water and a pinch of salt. 

Bring the water to a boil and then turn off the heat. 

Lower the meatballs into the boiled water. 

Clamp on the lid and let it simmer for 30-60 minutes depending on the size and number of meatballs.

Chinese Turnip/Daikon Cake

Vegetarian version

750g Chinese turnip /daikon radish: 

Slice half into thick matchsticks and grate the other half and cook in a large frying pan or wok on a low heat until translucent. Drain out any excess water.

In a separate pan, fry these together:

• Shitake mushroom - thinly sliced
• Cloud ear - thinly sliced
• Carrot - grated
• Spring onion - chopped
• Ginger - grated

Switch off the heat. Mix cooked items together in the daikon pan/wok. Add salt and sugar to taste and a drop of sesame oil. 

Let everything cool to room temperature. Then gradually add the following to the mixture and fold in gently:

• 130g rice flour (sieved)
• 1.5 tblsp corn starch (sieved)

Pour mixture into an oiled or lined dish/container and steam for 45-60 minutes, depending on the thickness of the container.

Let it cool down then take out of container and cut into desired shapes and pan fry.

Japanese Castella Cake

Japanese Castella Cake / Kasutera (カステラ) 

This honey sponge cake is very popular in Japan.

Ingredients 

6 large eggs (room temperature)

200g sugar

200g bread flour

80ml or 5 tbsp honey

2.5 tbsp warm water

Honey mixture for brushing Castella:

1 tbsp honey

0.5 tbsp warm water

Method

Pre-heat the oven to 160°C.

Line the loaf tin with oil then parchment paper.

Sift the bread flour into a medium sized bowl.

In a small bowl, mix 2.5 tbsp warm water to honey.

Crack the eggs into a separate larger bowl and whisk until combined.

Add the sugar into the bowl with the eggs and mix on high speed for five minutes.

Add the honey mixture into the egg mixture and whisk on low speed for 30 seconds.

Add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not over-mix.

Pour the batter into the loaf tin.

Using a skewer, draw a zigzag to remove the air bubbles in the batter.

Pat the loaf tin on the flat counter a few times to level the batter and release air bubbles.

Bake in the oven for 35-40 minutes.

To serve, slice off the sides of the cake with a bread knife and cut into one inch slices. 

Eat at room temperature.

* This post was inspired by episode 5 of 'Single Papa' *

Recipe derived from Just One Cookbook

Pink Salad

Uncle Fred inspired salad

First/bottom layer of dish: shredded or chopped baby gem lettuce.

In a separate bowl, mix together mouth-sized pieces of the following suggested ingredients:

Boiled eggs

Green beans

Beetroot

Yellow pepper

Smoked black pepper mackerel

Mayonnaise (to taste)

Pinch of sea salt

Put contents of the bowl over the lettuce, cover and chill in fridge for at least one hour before serving.

Multi purpose filling

This filling mixture can be used to stuff peppers, mushrooms, tofu, as well as for wontons or gyozas.

Main ingredients:
Pork mince
Prawns
Chinese mushrooms or Shitake mushrooms
Spring onions
Egg
Cornflour
Oil
Salt
Sugar
Soya sauce


Cheats filling or meatballs: use good quality herby sausage meat.

Oven cooked or stove-top cooked spare ribs

Marinade:
1/2 garlic finely chopped
Ginger, finely chopped
Dark soy sauce, to colour
Spring onion, finely chopped
Pinch of salt and sugar to taste
Splash of cooking wine or cider vinegar (optional)


Method:
Wash the ribs and marinade overnight
Transfer onto oven tray and add a splash of water.
Cook in oven covered with tin foil at 200 celcius for at least 45-60 minutes

or

Pan fry the ribs for about ten minutes until golden brown
Add enough water to cover and add the marinade ingredients.
Braise in wok or saucepan for 60-75 minutes, turning occasionally.


Cheats marinade for stove-top method:
Cooking wine 

Cola

Coffee

Gochujang

Corned Beef Sauce

Ingredients 

1 tablespoon of olive oil
1 x onion, chopped
1 x tin of luncheon meat, chopped
Tomato puree, generous squeeze
1 x packet of passata
Mixed herbs, to taste
Mild chili powder, to taste,
1 x tin of corned beef
Frozen garden peas, generous handful


Cook and simmer in similar method as a Bolognese sauce in the above order.


Serve with pasta, rice, bread or lettuce.


*Inspired by Ghanaian influences*

Jock's Salvation Special

Dexedrin dissolved in gin and tonic
Add a spoonful of Mr Andrew's noted Liver Salts
Two effervescing Vitamin C tablets 
Two effervescing Alka-Seltzer tablets

Bolognese Sauce a la Inglese

Beef mince
Pancetta (optional)
Passata (sieved tomatoes)
Onion, finely chopped
Carrot, grated
Mushroom, chopped
Splash of wine (optional)
Garlic, grated
Tomato puree, one squeeze
Bay leaves or oregano
Anchovy paste (optional)
Pinch of sugar
Dash of milk (towards the end)

Black Bean Spareribs / 豆豉排骨

Pork spare ribs, chopped to mouth sized pieces
Fermented black bean, finely chopped
Ginger, finely chopped
Garlic,  finely chopped
Spring onion,  finely chopped (optional)
Chili,  finely chopped (optional)
Pinch of salt and sugar
Dark soy sauce 

Mixed all the above ingredients together.

Then add two teaspoons of cornflour to the mixture and then oil to bind everything together.

Steam for half an hour.

Lasagne, Grace style

Lasagne verdi sheets (made with spinach).
Normal Bolognese sauce cooked in sunflower oil.
Carbonara/White sauce - top layer only.
Grated cheese.

Let it stand for 30 minutes before serving.

Cha Cha / 喳喳 / Mixed Bean Dessert

Ingredients:
Garbanzo, black eyed beans, red kidney beans, red beans, green beans, wheat.

Wash all the ingredients.
Soak in hot water for at least one hour.
Rinse.
Add ten cups of water.
Bring to the boil.
Simmer for a maximum of three hours or until soft.
Add sugar or evaporated milk to taste.


To save time: Nissin Cha Cha Dessert Retort Pouch

Gai Dan Jay / 雞蛋仔 / Egg Waffles

100g plain flour
25g corn flour
1 tsp baking powder
2 eggs
100g sugar
60ml evaporated unsweetened milk
125ml water

Sieve plain flour, cornflour and baking powder in one bowl.
In a separate bowl, mix the eggs and sugar. Add milk and water whilst mixing then add the sieved flour etc. Mix until smooth.

Pour into a pre-heated and pre-oiled pan. Pour until 80% full. Close pan and  cook for one or two minutes.

Chinese Dried Pork / 豬肉幹

500g pork mince
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
2 tablespoons light soy sauce
140g white sugar
1 tablespoon Chinese rosehip wine (or any cooking wine such as Sherry)

Mix everything together really well.
Flatten onto wire rack with a buttered grease-proof paper.
Let it marinade overnight.
Dry it out a bit.
Make sure there is another tray underneath when you place in oven.
Cook in less than eight minutes in a 180/190 degree oven.
Let it cool down before cutting and eating.
Refridgerate.