Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Tuesday, 5-May-2009 17:14 Email | Share | | Bookmark
Salmon with Soba and Shiitake Mushroom

 
 



Salmon with Soba and Shiitake Mushroom

10 dried shiitake mushrooms
3 cups stock, fish stock or vegetable stock
Soy sauce to taste
300g frozen peas
Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or canola oil
Salmon fillet without skin, trimmed of fat and cut in four equal pieces
1 bunch scallions, thinly sliced

Season salmon pieces with salt and black pepper. Fry in a shallow pan until lightly brown on all sides. Set aside.

Place the dried mushrooms in a large bowl. Bring the stock to a simmer, and pour over the mushrooms. Let it sit for 30 minutes. Drain through a strainer set over a bowl, and squeeze the mushrooms over the strainer. Slice the mushroom caps, discarding the hard stems. Set aside.

Return the stock to the saucepan, and bring to a simmer. Taste and adjust seasoning, adding soy sauce or salt as desired. Add the sliced mushrooms and peas, and simmer for five minutes.

Add scallions to the simmering stock. Cover and turn off the heat.

Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to evenly distribute the peas, mushrooms and scallions. Sprinkle on some fresh scallions, and serve.




Monday, 4-May-2009 11:58 Email | Share | | Bookmark
Low-fat Lemon Tofu Cheesecake

 
 
 



Low-Fat Lemon Tofu Cheesecake


Digestive cookies, smashed within an inch of their lives

16oz silken tofu
1/3 cup sugar
1/2 teaspoon salt
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon almond extract
2 tablespoons cornstarch
2 tablespoons soymilk (I'm using skimmed milk)

Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray.
Tip digestive cookies crumb into the prepped springform pan and press it evenly on the bottom.
Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.

Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
Pour filling into the springform pan over the cooled crust.
Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
Remove the cheesecake from the oven and allow it to cool.
Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.

To serve, take a long knife and heat the blade in hot hot water.
Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.







Sunday, 3-May-2009 06:34 Email | Share | | Bookmark
Moist Date Cake

 
 
A couple of years ago, my Omani-sis Sumaiya, gave me 5 kilos of densely-packed delicious Omani dates....I'm still struggling to finish them....






Moist Date Cake

500g dates
1 cup boiling water
1/2 tsp baking soda

185g butter
2/3 cup sugar
3 eggs
1 3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
salt


Combine first 3 ingredients in a bowl. Leave it to cool. Once cool, remove stone from dates (if any) and pulverize the dates into mush using staff mixer or a blender.

Cream butter and sugar until light and fluffy.
Beat in eggs one at a time, until combined. Add in the dates mixture.
Lastly, add in the sifted dry ingredients.

Spread into prepared pan and bake in moderate oven for 40 minutes.





Saturday, 2-May-2009 06:01 Email | Share | | Bookmark
Zura and Akmal's BBQ

 
 
 
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Friday, 1-May-2009 07:36 Email | Share | | Bookmark
Rentas Benua....the sequel!!

 
 
 
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