Tuesday, December 6, 2016

Cookbook Countdown #12 : Kylie Kwong's Stuffed squid with lime and chilli

For this month, you may use those cookbooks which you have shared at Cookbook Countdown, from January 2016 onwards. So, in December : You may select a new chosen cookbook to cook or bake from as usual, OR you may re-visit all the cookbooks that you have used at Cookbook Countdown from January to November 2016. There might be a recipe or two that you've been eyeing to try, from some of those books from the months before. December is the time to share them. Let's browse thru those books again! Or cook from a new book, the choice is yours!
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From pages 138-139 of Kylie Kwong's
Heart and Soul
adapted from KK's recipe:
4 small squids
chinese cooking wine, olive oil
salt and pepper
spring onions for garnish (I forgot!)
filling:
diced prawns, diced kurau
chopped garlic and ginger
salt, olive oil, sugar
diced shallots, sliced coriander stems and roots,
preserved lemon rind,
light soy sauce, olive oil
dressing:
garlic, sliced coriander stems and roots,
chopped garlic
red chilli, deseeded and finely chopped
salt, palm sugar
lime juice and fish sauce
I steamed the stuffed squid, then baked them for a couple of mins
served with fine rice noodles
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I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
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I am cooking from Kylie Kwong's earlier book 'Heart and Soul'
from her TV cooking show days, which I enjoyed.
These are all I have collected, there are two more books that 
are missing from my bookshelves!
and she is also available at FB!
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Cookbook Countdown has a new website :
We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!
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Cookbook Countdown Specials:  Bake! second quarter is now open!
If you are doing specialty bakes - do join us HERE! 

Sunday, December 4, 2016

Cookbook Countdown #12 ~ Tomato and lentil mille-feuille


For this month, you may use those cookbooks which you have shared at Cookbook Countdown, from January 2016 onwards. So, in December : You may select a new chosen cookbook to cook or bake from as usual, OR you may re-visit all the cookbooks that you have used at Cookbook Countdown from January to November 2016. There might be a recipe or two that you've been eyeing to try, from some of those books from the months before. December is the time to share them. Let's browse thru those books again! Or cook from a new book, the choice is yours!
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I am revisiting one of my favorite cooks and cookbook authors ~ Rachel Khoo!
This recipe is from her 'The Little French Kitchen' - pages 64-65
Millefeuilles aux tomates et lentilles
aka Tomato and lentil mille-feuille
First time cooking this type of lentils from scratch,
I was prepared to soak them overnight but found them to be
soft enough after two hours - only need to boil them for twenty minutes
and they were ready to be used.
The buckwheat crepes - batter need to be made and kept in the fridge for
at least an hour and best if overnight
 
I made half the recipe for the crepe batter and have enough crepes 
leftover, which I am sure hubby will enjoy with whatever filling he likes.
 
I used my mini non-stick pan (4" diameter) and used my 4" diameter
spring form pan too.  Lined the bottom with parchment paper.
Starting with one crepe at the bottom and ending with crepe on top
in between - cover the crepe with the lentils and diced red peppers, 
zucchini (I used cucumber without the seeds), onions and cherry tomatoes
topped with (in my case - sliced red and yellow cherry tomatoes)
scatter chopped thyme (I used chopped Thai basil)
drizzled with olive oil
 
baked for 20 mins
at first I thought this was lacking grated cheese
for the taste for one thing and to help bind
the layers together...
 
but after the first taste.... everything was good!
Now why did I wait so long to make this? LOL
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my collection of  Rachel Khoo's cookbooks:
Rachel Khoo's
The Little Paris Kitchen
My Little French Kitchen
RK's Kitchen Notebook

and the latest additions to my collection:
Rachel Khoo's 'sweet & savory pates'
and Rachel Khoo's 'muesli & granola'

***
I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
***
 ***
Cookbook Countdown has a new website :
We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!
***
Cookbook Countdown Specials:  Bake! second quarter is now open!
If you are doing specialty bakes - do join us HERE! 

Thursday, December 1, 2016

CookTheBookFriday ~ MPK Grated Carrot Salad

 At CookTheBookFriday this week is a simpler version of carrots which went through a Moulinex grater called a mouli-julienne, a gadget which is impossible to find outside of France - well it is available - a version of it - at Amazon's but they do not deliver to where I am.... Hence I used one of the set-of-three microplane graters I own - the one with the picture of a carrot (among other food stuff) on its plastic protective cover!  It seems that this set is no longer available at amazon but here is a similar set I found.  And I do have something that look like >this< but it seems to be missing in action (or non-action)... anyways - the recipe said Grated... so here is it!

Page 123 of David Lebovitz's My Paris Kitchen
I made very little.... :)
half an organic carrot - grated
hand torn coriander leaves - a handful
mixed well together: 
olive oil, Dion mustard, honey, salt and lime juice
 Delicious! I paired it with chicken from last night's supper >here<
and
it was part of my dinner too!
~ **~
You may visit a fellow CtBF member's blog where >here< there is a gorgeous 
handcrafted hummingbird on display there !
And visit another member's blog to catch a >classier version of the same recipe!<
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are cooking from My Paris Kitchen,
David Lebovitz's latest book.
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A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
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my collection of David's books:
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Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.