When I find a duck breast in my fridge I always use this menu. The recipe is from the website here.To get the best result cooking duck breast I always make sure I cook my duck breast perfectly and have enough time to rest it. One of my favourite TV shows, Masterchef, told me that. The recipe might serve duck breast a different way than me. I usually serve with rice as I am a big fan of rice:-) Then I place steamed bok choy along side the duck and rice. That is enough to make your meal look like it came out from the good restaurant.
- 3 – 4 duck breasts – bones removed
- Salt and pepper for seasoning
- 2 oranges – sectioned with the peel cut into thin julienne pieces
- 1/4 cup (60 ml) Cointreau or Grand Marnier
Continue reading “Duck Breast in Orange Sauce” →
As much as I like cooking, going out and experiencing new cuisine is another thing I love to do. When I go to a Japanese restaurant I love to order the dish call agedachi tofu. Agedashi tofu is a traditional Japanese tofu dish, which is deep fried and served with dashi-based sauce.
I thought I might try to make this. I tried to find a recipe for this dish and ended up getting this recipe from the “just one cook book” website, and of course adapted it to my way:-)
I’m happy with the result, which tastes just like what I got from the restaurant. There are not too many ingredients and it is easy to prepare.
Continue reading “Agedachi Tofu” →
• 5-6 large carrots
• 1 cored apple
• 1 peeled orange
• 1/4 cup chopped pineapple
Continue reading “Carrot tunic tonic” →
This is a dessert menu I like to make when we have guests coming for dinner. I can make this ahead of time so I have more time later to cook other dishes. No one has ever said “No” to the beautiful look and creamy, yummy taste of panna cotta. This recipe has never failed me, is always smooth and creamy, and sets beautifully.
Continue reading “Panna Cotta My Way” →
This dish is my favourite. I love to cook and to eat this. I have cooked it many times and the result is always very satisfying. Sometime I use it as an entree and sometimes as the main course.
Pork belly with caramel dressing (serves 6)
Thank you to Delicious Magazine for the recipe.
- 1kg boneless pork belly (skin on)
- 1/2 firmly packed cup (110g) of brown sugar
- 1/3 cup (80ml) red wine vinegar
- 2 star anise
- 1 cup chicken stock
- Juice of 1 lime
** mint leaves, coriander leaves, thai basil leaves, spring onion, red chilli (to serve)
Preheat oven 220 ‘c
Score the pork belly skin at 1cm
Rub with salt
Place on a rack then pour in enough water to fill the pan just under the rack
Roast 30 mins until skin is crispy
…Reduce the oven 180c roast until meat tender
Place brown sugar, red wine vinegar, and star anise in saucepan over low heat.
Then add chicken stock, lime juice until mixture is syrupy. Allow to cool^^
I love to bring this cake to share with my colleagues for morning tea at work as it is very easy to make and it goes really well with coffee and tea.
- 2 navel oranges
- 185g butter or 1 cup of vegetable oil
- 2 eggs
- 1 cup of caster sugar
- 1 1/2 cups self raising flour
- 2 tbsp. poppy seeds
Continue reading “Orange & Poppy-Seed Cake” →