Tuesday, 29 August 2017

Best Cream of Chicken Mushroom and vegetable Soup Ever! You will keep coming back for more.. another bowl.. another mug please!


Just right for those cold winter months! πŸ™‚


This Soup is so delish! One bowl is just never enough!
Good old fashioned Homestyle Cooking – Simply at it’s very best! πŸ˜‰
Gluten Friendly! GMO and Preservative Free! Just one Spoonful and you’re hooked!


Just the type of Good old Fashioned Grandmotherly Cooking we all wish for!

Total Calories: 2,898 Total Weight: 5.882 kg Serves: 8 at 362 calories per 735 g serving Serves: 10 at 290 Calories per 588 g serving

Notes:
  • Approximate water estimate in this recipe is around 4 liters for more or less a 5 liter pot of soup – depending on the consistency you like. You may add a little fresh parsley and or cream to serve – which I never added. Even without it, the soup tastes so rich and creamy – I would’ve added a little parsley but I never had any on hand.
This soup is ideal to puree for babies – once all the bones have been removed and they will love it! πŸ™‚
If your food processor blades are blunt: As mine are πŸ˜‰ You may grate your whole ginger directly into your food processor bowl.
Do not chop your mushrooms in food processor – It does not do a good job. Perhaps my blades are blunt. The ginger has been getting caught on them lately – Where before it never did. So I grate mine in instead πŸ˜‰
Electric Woks have self regulating temperatures and act as slow cookers.

Ingredients:
6 Chicken thighs or 1 whole chicken
4 liters Water – or – as needed (Approximate estimate)
170 g (136 ml) rice
2 onions (medium size)
60 g ginger, freshly chopped or grated in food processor (I include pulp and skin)
6 garlic cloves
132 g (2 small – medium) carrots
1 stick celery, including leaves
50 g mushrooms, broken into small pieces
5 ml black peppercorns, whole
3 cloves
1 bay leaf ( large)
5 ml allspice berries (whole)
Salt to taste
1/4 whole nutmeg, freshly grated or to taste

Method:
Place Chicken thighs skin side down into heavy bottomed pot, electric wok or slow cooker. I do not move my chicken at all in wok until it is done releasing all of its stock.

Add water, just enough to almost cover chicken and cook on low heat all day, topping up (water) as needed or until chicken releases its stock from bones and bones are softening, crumbling or disintegrating.

I simmer mine all day, approximately.. 7am – 5 pm where it is then time to gently lift out chicken and set it aside in a bowl. Now take bowl and gently press down on top of chicken with a spatula, whilst holding it over saucepan tilting the bowl, allow extra juices to run back into saucepan. Set chicken aside, covered until cool enough to debone.

Add rice to your saucepan together with just enough water to cover. Cook over low to medium heat, topping up as necessary.

Peel and chop your onions and ginger in food processor with metal blade on (I leave my ginger’s skin on, for extra fiber) place your ginger on the bottom, followed by your onions and whizz until pureed – Add ginger onion puree to your rice in saucepan, stirring through. Cover and allow to continue simmering. – When rice, onions and ginger are tender. Turn off your heat and puree directly in saucepan with an immersion or stick blender until smooth and creamy. πŸ˜‰

Peel your carrots and garlic. Roughly chop into food processor together with celery. Close lid and chop into fine small dice or pieces as for soup mixtures. Add to pot and swish out food processor bowl with a little water, adding it back to saucepan as needed.

Chop your mushrooms into small pieces by hand or break them into small pieces and add them to your saucepan, stirring through. Close lid. Continue simmering.

Once Chicken has cooled. Debone. Discard bones and add return your meat back to saucepan. Close lid and continue simmering.

To a coffee or spice grinder add your bay leaf, torn up together with your whole measured spices – excluding nutmeg. Close machine and pulse until finely ground. Empty spices into your soup and stir through, adding salt to taste.

Finely grate some nutmeg to taste and allow to simmer a further a 30 minutes or until done.
Serve and Enjoy and I promise that you will! πŸ™‚

Nothing better than a bowl of this on a cold, wet, rainy and windy day!

Source: My own creation.

Saturday, 26 August 2017

BEST EVER SELF SAUCING STICKY GINGER PUDDING ON THE INTERNET! BAKED IN CARAMEL SAUCE WITH A HOMEMADE CUSTARD SAUCE – BETTER IT DOES NOT GET!






THE BEST YOU CAN GET! WITH REDUCED SUGAR! DO NOT BE TEMPTED TO ADD MORE SUGAR! THE CARAMEL SAUCE TOGETHER WITH CUSTARD ALL BALANCE EACH OTHER OUT PERFECTLY!

YOU WILL WANT TO MAKE THIS PUDDING EVERY NIGHT IN WINTER! THIS IS THE TYPE OF PUDDING THAT MARRIES PERFECTLY WELL, AFTER A SUNDAY ROAST AND IS WHAT YOU SHOULD OR WILL FIND ON THE MENU OF ANY GOOD HOTEL, RESTAURANT, PUB OR BISTRO.


Total Calories: 3,959      Total Weight: 2.209 kg      Servings: 5     Calories per Serving: 792





One of my Top Favorite Desserts – You won’t be sorry! – That I promise!


Sticky Ginger Pudding in Caramel Sauce Served with Dessert Cream.







This is what your custard sauce will look like using plain cornflour with 4 egg yolks – If you would like your custard sauce to have more of a yellow tint to it, then use half custard powder to cornflour using same measures.

STEP 1 – Homemade Custard Sauce
Total Calories: 1,383              Total Weight: 1 kg
Notes:
For a lighter or thinner pouring custard sauce, use 3 tbsp (24 g) cornflour – All measures are leveled off with the back of a knife, loosely scooped up and not compressed.
For a slightly thicker pouring custard – use 4 tbsp as I have done below, which is what I prefer.
If you would like to substitute cornflour for All Purpose of cake flour, use (7.5 ml) 14 g for every 8 grams of cornflour – Cornflour is lower in calories to cake or all purpose flour.
If you would like your custard to appear more yellow in colour, you may experiment by substituting part custard powder for cornflour or using 16 g cornflour to 16 g custard powder which will bump up the yellow.
Using only cornflour, will give you a creamy to whitish but very pale yellow custard sauce.
Instead of an electric beater – you may use an immersion blender (stick blender) to smooth out and cream your custard.
Ingredients:
4 tbsp (32 g) cornflour – loosely packed, leveled and not compressed
1 tbsp sugar (16 g), granulated
4 large egg yolks
200ml (200 g)Cream – fluid – light whipping cream
700ml (700 g) whole milk
Method:
To your 1st microwave safe bowl, add your milk and cream and microwave on high until boiling.
Meanwhile to your 2nd microwave safe bowl: Weigh in your first 3 ingredients, in the above given order.
With beaters switched off, stir dry ingredients into egg yolks until they are thoroughly wet.
Switch on beaters and beat very well until all sugar is dissolved and mixture leaves a trail.
As soon as milk comes to the boil -whith beaters constantly running at full speed, pour in your steaming hot milk, whilst beating non stop, until all is thoroughly blended.
Quickly, before mixture cools down, place back into microwave and cook on high for 2.30 minutes.
Remove, and quickly beat again to smooth out. Quickly, before it loses heat – put back into microwave and cook at 2 minute intervals, beating inbetween or until mixture has thickened and you can taste that the flour and eggs have cooked.
Never overcook cornflour as it will begin breaking down and custard will thin out.






In this pudding I have baked my ginger pudding in the caramel sauce. You can see how it bubbles up and rises while it steams.







This is how your caramel sauce should look before adding the extra water







This is what happens to your caramel sauce after adding the extra water – You just keep stirring, vigorously until it all redissolves back into the sauce and reincorporates.







This is how it should look after stirring in the butter – like a “caramel toffee sauce.”

STEP 2 – Caramel Syrup
Total Calories: 1,161        Total Weight: 721 g
Note:
You do not need a sugar thermometer as it will get bashed by the vigorous stirring.
This is very easy to make. You just have to constantly watch it and not walk away until it is done, which takes around 10 – 15 minutes. You have to play with it. However the technique is very easy once you get the knack but if you follow my method you can’t go wrong! 
Ingredients:
180 g (213 ml) granulated sugar
310 g (310 ml) water
60 g butter (1/4 cup) or half a stick of butter
160 ml water
1 small capful caramel essence
Method:
Add sugar to heavy bottomed pot.
Measure your 160 ml water and butter. Place them close at hand.
Pour in your 310 ml water around the edges of your sugar.
Heat up on low without boiling, stirring constantly until all sugar is thoroughly dissolved.
Turn up heat and stir vigorously until you notice the colour is beginning to change and it is releasing a caramel aroma. Quickly lower the heat. Do not allow it to burn as it can burn in a flash. Continue carefully raising and lowering the heat whilst contantly stirring non stop (Increasing and lowering as necessary), until you notice it becoming a lovely rich deep golden colour – Do NOT allow it to get more than a deep golden colour or it will burn if you go beyond that point! It can burn in a flash when it gets to this stage. This is why you MUST take care!
Turn off heat or down to an extreme low and..
stirring vigorously pour in your 160 ml water. Your mixture will form some sticky toffee like clots but keep stirring vigorously until it all redissolves back into your sauce.
Toss in your chilled butter, whilst constantly stirring, vigorously and as fast as you can – until it all comes together and looks like a caramel toffee sauce.
Turn off the heat but keep warm until ready to use and lastly, stir in your caramel essence just before using.






I poured my hot caramel sauce over my pudding here and served it with a pouring dessert cream. If you would like to slightly thicken your pouring cream you may stir just a light sprinkling vanilla pudding powder into it. Wait a minute or two for it to thicken up to desired consistency.

STEP 3 – Ginger Cake Batter
Total Calories: 1,415           Total Weight: 488 g
Note:
You may add more ginger or chopped up preserved ginger pieces to taste.
Pouring your syrup over the top of pudding will give it’s surface a lovely shiny appearance.
Baking it in it’s own caramel sauce is also just as delicious – So the choice is yours 
Ingredients:
170 g (6 oz) Cake Flour
2.5 ml salt
10 ml ginger, ground powder (you may add more to taste)
5 ml cinnamon powder
2.5 ml nutmeg
3.75 ml ml baking soda (bicarbonate of soda)
114 g (82ml) maple or golden syrup
30 g (31 ml) or a quarter stick butter or a hard margarine to economise
28 g sugar (33ml brown or 27ml white) White sugar is sweeter
1 egg, (large) beaten
60 ml warm water
Method:
Sift flour, salt, spices and the bicarb together.
Dissolve syrup, margarine and sugar in microwave or on stove top.
Combine together and beat until smooth.
Alternating with water.
When mixture reaches body temperature – beat in the egg, beating very well until well incorporated.
If you are going to bake your pudding in the caramel sauce: Grease a pyrex dish or bread pan and pour in your caramel sauce, followed by your batter. Do not worry to spread it out – It will spread itself out on baking.
If you are going to be pouring your caramel sauce over your hot pudding: Grease a pyrex dish or bread pan and pour in your batter. Do not worry to spread it out – It will spread itself out on baking.
Bake in preheated oven at 180 C for 35 – 40 minutes, covered with lid or if using a bread pan, cover with another inverted bread pan.
Never open the oven door in the first 10 – 15 minutes of baking.
Cake is done when a toothpick inserted into center comes out clean (but not into the sauce on bottom) and cake pulls slightly away from sides of tin. When pressed with a finger it should feel slightly springy to the touch and spring back. It should not leave a dent when pressed with a finger.
If you are going to pour your caramel sauce over your hot pudding:Right before pudding is about to come out of oven – Heat up your caramel sauce and a soon as your hot pudding comes from oven, with a skewer or fork, quickly prick holes all over surface of pudding and pour your hot caramel sauce over, so that pudding sucks it in.
Serve hot, warm or cold with pouring cream – homemade custard or vanilla ice-cream if you wish.






Here I pricked surface of hot pud when came out of oven and poured over my hot sticky toffee caramel sauce

Enjoy! And I promise that you will! 






To your cream or custard you may add some freshly grated nutmeg too, if you wish.


Source: This is my own creation.

Sunday, 23 July 2017

How to use an Electric Wok or Frying Pan combined with Halogen or FlavorWave Oven. Create a Mini or Pizza Oven using both top and bottom elements together

Improvise by creating your own Yogurt maker, Mini Oven or Pizza Oven using your Halogen Ovens element head and its metal extender ring together, positioned over your round electric wok / frying pan. 


You will never go back to ever using a hob or pots and pans ever again! Save loads on Electricity! πŸ˜‰
I use it over both my 5 liter electric Wok and round electric frying pan, which I cover with the extender ring and element head of my halogen oven so that I have the benefit of both upper and bottom elements. The assisted fan of the halogen oven will stir the heat around, for even cooking, baking and browning. I even bake cheesecakes using this same method, except I bake it over a hot water bath – including both my Creme Caramel Rice and Sago Pudding. I just place the lower rack which comes with your halogen oven into bottom of wok and fill up with just enough water – creating a hot water bath in my wok.
In my wok I make soups, casseroles, cottage pies, pot roasts, lasagnas and moussakas etc. In the 10 liter glass bowl of the halogen oven, I make my Melba toast and Greek yogurt, cream / cottage cheese.
Since I have been doing so – I have never gone back to using a roasting pan, slow cooker, hob, pots or a pans ever again. With the exception of my round electric frying pan. Your wok is the best slow cooker you can wish for. It has its own self-regulating temperature and therefore will not burn your food unless you allow it to dry out. Because it is made of metal, it is a far better conductor of heat than glass and it will brown your meat and give far better flavour to your food than a slow cooker – Try browning meat in glassware, ceramic or porcelain πŸ˜‰
When I use my wok as a slow cooker, I just turn the temperature (Kambrook Wok) down to around 2.
Make sure, if you do purchase, that preferably you do it at the same store and that they both fit together and are round.
How I make Melba toast from a whole loaf of bread all at once in the Halogen oven: Using a whole loaf of sliced bread, within about 20 – 30 minutes, if you slot it into the higher metal rack which comes with your halogen oven (inside your glass bowl) and not touching the floor but resting on your lower rack to keep the moisture away. You will then always have Melba toast ready for breakfast. You may then use your bowl to store your Melba Toast, without the need to remove it. To refresh, all you need do is just instantly reheat it, without having to change ship πŸ˜‰
Cotpie Tip: Toss broken bits of Melba toast into your food processor, crumb and mix with grated cheese for a crumbled cheese topping to your cottage pies and lasagnes etc.
Chicken Schmaltz and Grilling Tips: Place chicken thighs in your wok onto the halogen oven’s lower rack, positioned inside your wok and then just tip out all you lovely chicken stock and schmaltz caught in bottom of you wok, into tubs which you may refrigerate – I have never needed to buy cooking oil again. I just buy more chicken thighs and if I have too much, I switch back to chicken tender of fillets. You get the idea 
Don’t forget the golden rule: The most delish fat and golden brown chicken stock comes from grilling chicken thighs. You may also do this with fatty pork cuts or any other fatty meat cuts because there is a lot of good fat in meats. There is really no need to buy cooking oils at all! ;).
The most beautiful pizza, is made just like bought, in my electric frying pan – covered with the halogen oven’s element head, placed onto its extender ring positioned over it. In this way, it doubles up to make the most excellent pizza oven! πŸ˜‰
If you would like to bake or steam in your wok: Pour a little water into bottom of wok. Place your round lower metal rack which comes with halogen oven, into the bottom of your wok with your cake pan resting on top of it. You may cover your pan with a large upturned dinner plate – which is what I always do just to be safe. However your wok lid is sloped – so that the water (steam) does not drip directly onto your food.
If you need both upper and bottom element to dry bake (not steam) then cover your baking just with your halogen oven head placed onto its metal extender ring. I tend to worry about my element so I just put a little water in the bottom. I just don’t know why πŸ˜‰
If you are just steaming – use your halogen oven’s extender ring over your electric pan or wok, without the element head and just cover it with the lid of your wok.
If I am steaming or baking a pudding or a cake: I always (just to be safe) cover my baking with an upturned dinner plate – So if any steam drips onto it, it will run off.
You may also cover your baking pan or bread pans within your wok, with an identical upturned cake pan, positioned over the existing one that you are baking in. To see an example, watch these beautiful Yorkshire Puddings baking https://youtu.be/vUUTyObwnq  And if you would like the recipe for my delish Yorkies – then you are more than welcome to click here.
Happy baking!