Sunday, February 7, 2016

Cookbook Countdown #2 ~ RK Seafood Paella Nests

Welcome to Cookbook Countdown! 
 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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For Cookbook Countdown #2 ~ instead of featuring one cookbook.....
I choose Rachel Khoo as the featured cook!
and will be cooking randomly from any of her books seen below!
(great idea, oui?)
my collection of  Rachel Khoo's cookbooks:
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from Rachel Khoo's Kitchen Notebook
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Seafood Paella Nests ~ pgs 84-85
I omitted the clams and mussels but used salmon and large prawns
did not have broccoli but used cauliflower
added green chili, carrots and baby portobello mushrooms, chinese parsley
saffron threads, white wine and vegetable (not fish) stock
'mee suah' in place of rice vermicelli noodles, deep fried not baked
the rest as per recipe!

That bowl above, hubby cleaned it!
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 "I'm linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray".


Cookbook Countdown #2 ~ RK ~ Soft Steamed Buns


Welcome to Cookbook Countdown! 
 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
***
***
For Cookbook Countdown #2 ~ instead of featuring one cookbook.....
I choose Rachel Khoo as the featured cook!
and will be cooking randomly from any of her books seen below!
(great idea, oui?)
my collection of  Rachel Khoo's cookbooks:
***
from Rachel Khoo's Kitchen Notebook
with compotents from Sticky Chicken for the filling:
and
makes up these delish
The bun dough has milk powder in it, and after 1st proofing,
shape and fill the buns, proof for another 30mins
in a deep frying pan, fry the buns seam side down till you get a nice crust
add 500ml (I use vegetable) stock
bring to a boil, cover (tilt the cover to leave a gab if your cover has no vent)
and gently simmer for 35 - 40 mins or until there is a hissing sound
meaning the stock has evaporated! careful not to let the buns burn!
Rachel Khoo's Soft Steamed Buns

hot straight from the pan ~ super delicate and yumms!
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 "I'm linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray".


Thursday, February 4, 2016

CtBF ~ Cook the Book Fridays ~ inaugural month February 2016!

A group of us Doristas
are cooking and baking together again
at CtBF
 cook the book fridays
we are cooking from My Paris Kitchen,
David Lebovitz's latest book
(btw, he is working on another book right now!)

A Big Thank You to Katie, Betsy and Mary
for putting everything into order and making it happen!
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Our first ever recipe from the book:
Winter Salad ~ page 98
below... a variation with thinly sliced pears
(which were supposed to be added to the Belgium Endives)
but my eyes did not register 'add to the endives'
still good on its own with chopped toasted cashew nuts
below:  got Belgium endives, added fennel and red radish too
 this time with chopped toasted hazelnuts
but skipped the pears
with a garnish of fennel fronds on the dressed salad
where I used the last of the Danube Extra Creamy Blue Cheese
Hubby asked what's that funny smell??
hence, that's why he did not get any of this!

Do check out the other members' creations