Rose's Kitchenette

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Spicy Cheese Fingers

spicy-cheese-fingers.jpg

Ingredients:

250g butter

50g castor sugar

1 tsp salt

1 tsp pepper

1 tsp chilli powder

1 egg

200g grated cheddar cheese

400g top flour

1 egg, for polishing

sliced almonds for decorations

Method:

1.  Cream butter with sugar and salt till light and creamy.   Add in the grated cheese.

2.  Fold in 3/4 amount of sieved flour first and adjust accordingly.

3.  Roll dough into long rolls, polish with egg and top with lightly toasted sliced almonds.  Cut into 2 cm lengths, polish with more egg and re-roll properly.

4.  Bake in preheated oven at 175 deg C for 15 minutes or until brown.

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January 22nd, 2007 Posted by | Cookies | one comment

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Oat Jelly Biscuits

Ingredients:

227g butter

227g castor sugar

227g fine oats

340g plain flour

1 egg, beaten

1 tsp vanilla essence

1 tsp bicarbonate of soda

pinch of salt

4 tbsp jam boiled with

115g icing sugar

Method:

1.  Sieve flour with bicarbonate of soda and salt, then mix well with fine oats.

2.  Cream butter with sugar till white and creamy.  Add in vanilla essence and beaten eggs a little at a time.

4.  Lightly mix with the sieved flour mixture, then roll out dough to 1/8″ thickness.  Cut out dough with a 2″ round cutter.  Cut a small hole at the centre of half the lot of dough.

5.  Place on greased baking tray and bake in a preheated oven at 180 deg C for 20-25 minutes.

6.  Place a little jam onto the centre of biscuits and cover with the other piece of biscuit with a hole in the centre.

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January 22nd, 2007 Posted by | Cookies | no comments

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Lemon Cookies

Ingredients:

227g butter

140g castor sugar

340g plain flour

1/4 tsp bicarbonate of soda

2 tsp lemon flavour

grated rind of 1 lemon

juice of 1/2 lemon

pinch of salt

cherries for decorations:

Method:

1.  Sieve plain flour with bicarbonate of soda and salt.

2.  Cream butter with sugar till white and creamy, add lemon rind, lemon flavour and lemon juice.

3.  Lightly mix with sieved flour.  Place mixture into a piping bag fitted with a star nozzle.  Pipe out mixture onto a greased baking tray and decorate with cut cherries.

4.  Bake in a preheated oven at 200 deg C for 20-25 minutes. 

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January 22nd, 2007 Posted by | Cookies | one comment

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Fish And Chips

Ingredients:

500g white fish fillet (dory or sole)

1 tsp salt or to taste

1/8 tsp pepper or to taste

2 tbsp flour, for dusting

500ml oil, for deep frying

400g French fries, deep fried

1 lemon, cut into wedges

tartar sauce

Beer Batter:

125g flour

1/2 tsp baking powder

1/2 tsp salt

a pinch of pepper

150ml beer

1 egg white, beaten until stiff

Method:

1.  Mix the batter ingredients into a smooth batter and set aside.

2.  Sprinkle the fish fillet with salt and pepper to season, then dust lightly with flour, shake off excess flour.

3.  Heat up the oil in a wok.  Dip the fish fillet into the beer batter, making sure it is coated thickly and evenly.  Put it into the hot oil slowly.  Deep fry till golden brown.

4.  Serve with French fries, lemon wedges and bottled tartar sauce.

Note: Using beer in batter will make it lighter and crispier

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January 22nd, 2007 Posted by | Seafood | one comment

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Salted Fish & Pork Soup

Ingredients:

500g belly pork

300g dried salted fish with bones (ikan kurau)

2 green tomatoes, quartered

2 dried red chillies, soaked, seeded & cut

1 block soft bean curd

120g pineapple, cut into wedges

20g young ginger, smashed

salt & pepper to taste

Method:

1.  Cut belly pork into 2cm thick chunks. 

2.  Wash and soak the salted fish for about 10 minutes to remove excess salt.  Pat dry and cut into pieces. Deep fry lightly in hot oil so meat will not fall apart when boiled.

3.  Boil some water in a pot.  Blanch the belly pork pieces.  Dish out and discard water.

4.  Boil 500ml water and add in the pork, salted fish and cook for 3 minutes.  Add the rest of the ingredients and cook over a slow fire for about 15 minutes or until the meat is tender.  Season to taste.

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January 22nd, 2007 Posted by | Soups | no comments

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Hainanese Chicken Chop

 hainanese-chicken-chop.jpg

Ingredients:

200g chicken thigh, deboned

salt and pepper to taste

50g plain flour

1 egg, beaten

Oil for deep frying

Method:

1.  Clean and season chicken thighs with salt and pepper to taste.

2.  Coat chicken with beaten egg and dredge in the flour.  Deep fry chicken until golden brown.  Dish out onto a serving plate.

Ingredients for Gravy:

100g potato wedges

1 tbsp butter

1 clove garlic, minced

1/2 cup chicken stock

30g big onion wedges

50g tomato wedges

20g green peas

salt and pepper to taste

Seasoning:

40g Lea & Perrins sauce

30g tomato sauce

1/2 tsp cornflour mixed with

1 tbsp water

Method:

1.  Heat oil in a deep fryer.  Deep fry the potato wedges to half cook them.  Dish out and drain on paper towels.

2.  In a frying pan, heat the butter and saute the minced garlic for a few seconds.  Add the half-cooked potato wedges and the chicken stock.  Cook over a low fire for 5 minutes.

3.  Add the onion and tomato wedges and green peas and stir fry for a few seconds.  Add seasoning to taste and thicken gravy with the cornflour mixture.  Pour gravy over chicken chop and serve immediately.

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January 22nd, 2007 Posted by | Poultry | one comment

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Almond Shortbread

Ingredients:

200g plain flour

5g baking powder

50g ground almond

50g chopped almond

125g castor sugar

180g butter

3 egg yolks

1 egg, beaten ( for egg wash)

Method:

1.  Sift flour with baking powder.

2.  Cream butter and sugar until light and creamy.  Add egg yolks and the sifted flour and ground almonds and mix well.  Mix in the chopped almonds.

3.  Knead into a dough and roll it into a 2cm-diameter cylinder.  Brush with egg wash and roll in granulated sugar.  Wrap in cling flim and chill in the refrigerator until hard.

4.  Cut the roll into 2cm lengths. Arrange the cut dough on a baking tray and bake in a preheated oven 180 deg C for 30 minutes.

5.  Cool the shortbread in the tray for a minute before removing to a wire rack to cool completely before storing in airtight jars.

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January 22nd, 2007 Posted by | Cookies | no comments