The way I see it!

Sunday, 27 February 2011

Spicy Clams Pasta with Parsley Sauce

My Favourite Spicy Clams Pasta
This is a super easy pasta dish that you can make in minutes. I love seafood of all types, and this is one that I totally love to make. Spicy Clams Pasta is a perfect dish on a buffet as well, so there is no reason why you shouldn't try making it! For the purist do not add red capsicums, or red chillies. But the addition of these lend this dish their fresh quality. But hey, Nothing beats that parsley sauce with the clams.

PS For selecting and preparing shelfish please read the post: Understanding Fish & Seafood part 1



You Need
500g Fresh uncooked clams
1 packet spaghetti or linguine noodles
1 small bunch parsley, finely chopped
1 medium red capsicum, finely chopped
1 red chili, finely chopped
juice of 1 lemon
2 cloves garlic crushed
2 tbsp butter
1 cup white wine, or 1/4 cup white grape vinegar
1/2 cup fish stock
Salt & Black pepper to taste

Cook & Drain Pasta, do not rinse. for more on cooking pasta, please read the  post Understanding Pasta.


Meanwhile, heat 1 tbsp butter in large skillet and cook 1 clove crushed garlic, chili and capsicum till soft but not browned.
Add 1 tbsp chopped parsley and clams. Toss to mix and coat with vegetables. Add wine, or vinegar.


Reduce heat, cover and cook for 5 minutes. Remove from heat and set aside.

Meanwhile, heat the remaining butter in another skillet, add remaining crushed garlic and stir to coat. cook till tender but not browned. Add parsley, and toss to coat. Add stock and lemon juice. Simmer to reduce by 1/2.

Place all ingredients in a large mixing bowl or container, and toss to mix and coat evenly. Serve warm or at room temperature.

Hope you like shellfish! Boy, am I the seafood type of girl? Yes all shellfish is marvelous :) If you are not allergic to shellfish, but just don't like it, do you think that you will give it a try, having read this very simple and good recipe? Would love to hear your thoughts on this, leave me a comment...

Monday, 21 February 2011

Super Easy - Mini Oreo Pudding (in Cups)


Oreo cookies are one of the world's favourite cookies. When talking about cookies n' cream this is the treat we are talking about! This dessert will be devoured by adults and children alike. It is so simple to prepare, yet really delicious. 

Serving them in cups allows you to have variation in your presentation, especially useful when serving a desserts buffet. In a buffet you need to have different shapes, sizes and presentations to keep it interesting. Go mini cups, or in bowls it all works and offers variation.

Let's get to it...


You Need
450g Oreo cookies, crushed into chunks
250g cream cheese, room temperature
·         1 cup icing sugar
3 cups milk
Seeds of 1 vanilla bean
8oz Whipped cream
4 tablespoons butter, room temperature
2 packages instant vanilla pudding (small size) can be bought at supermarkets OR substitute with Vanilla Custard

In a large bowl, cream the cheese, butter and sugar with an electric mixer, until Light and Fluffy. Add the milk, vanilla and pudding or custard. Mix until the mixture is smooth and the lumps are gone.

Whip the cream to soft peaks and fold it in. Place half the quantity of the cookie chunks at the bottom of the serving cup or bowl. Cover with the pudding mixture and top with the remaining cookie chunks and some crumbled cookies.

Cover and refrigerate 8 hours or overnight to set. Serve cold.


For a mini cheesecake presentation 

If you have rings, then place the crushed Oreo cookies at the bottom, top with the cream cheese mixture, and top that with a small star piping of butter cream and a mini oreo as shown in the picture. 
Refrigerate for 8 hours, and serve cold.




For an Oreo Cheesecake recipe follow this link.


Thank you for dropping by and reading this post. I hope you enjoyed it and that you will give this recipe a go.
Do let me know what you think, I love to hear from you so make sure to leave me a comment :)

Have a delicious Day :)

Tuesday, 8 February 2011

Dima's  Candied Apples - Send Your Love to Your Valentine's With A Sweet Apple Flavour!!
was featured on Foodbuzz TOP 9 :)
check it out....
Dima's Kitchen's Candied Apples - Send Your Love to Your Valentine's With A Sweet Apple Flavour!!
TOP 9 Featuring on Foodbuzz check it out....

Friday, 4 February 2011

Candied Apples - Send Your Love to Your Valentine's With A Sweet Apple Flavour!!

Place them on a plate as part of the
Sweets Buffet
Who doesn't like these? Kids and grown ups love them.

 With a little bit of imagination, Candied apples can be used in many occasions as giveaways, place card holders, part of the dessert buffet, and even as a themed item in the buffet! You can place them on a long plate on the table or you can wrap them with a bag and tie to seal with a ribbon...!

A variety of flavours,
coatings, toppings &
presentations

Nowadays there is no limit to the flavour variations, apples are being dipped in varieties of sauces and toppers, that the red sugar coating is no longer the only option. They can be dipped in chocolate, coated with nuts, sprinkles, drizzled with lemon icing, or caramel drizzles... Caramel is in fact one very famous dipping sauce for apples, so is cinnamon sugar coatings..... there is really no limit to flavouring and presentation of these wonderful treats.

Since it is February and Valentine's is on the way, I thought why not go back to the traditional recipe of Candied apples, in Traditional Cherry Red Colours. You can use these as part of your Valentine's Special decor, or to share with your loved one. If you have youngsters or teenagers, they would love to send these to their special someone, and you would rank as the coolest mum ever!! So here you go, follow these simple steps into a sweet apple flavoured Valentine's Day!

An Apple Flavoured Valentine!!
You Need
2 cups Caster Sugar
1 cup Corn Syrup
1/2 cup Water
5 apples washed, dried

Place a securely skewer in the middle of the apple where the stem was. Set aside.

Place all ingredients in a saucepan and stir to mix. Place saucepan on high heat and keep stirring till the sugar dissolves. the liquid will be clear with tiny bubbles. wash down the sides of the pan with a wet pastry brush, pushing the stuck sugar crystals down with the brush. This is done to prevent the candy (sugar) from becoming brittle.

Washing down sugar prevents it from becoming brittle.




Stop stirring and place Sugar thermometer in saucepan. continue cooking till the heat registers 285F. Carefully remove saucepan from heat. add desired falvouring (vanilla, cinnamon, candly floss, candy bouquet....) and add colour till you reach desired shade. Mix well, and start dipping apples. rotate apples by turning the skewer or stick between your fingers while apple is dipped in sauce, till all apple is covered with dipping sauce. tap the stick on the side of the pan to release excess sauce.

Black & White Apples OR
Chocolate Dipped, nut rolled
and milk chocolate drizzles
place on a lined baking sheet, and leave to set, about 2 hours. Cover with plastic bags and tie with a ribbon to seal, or place on a serving plate. keep at room temperature for up to 4 days.



***If you have tried this or any other recipe from this blog, we would love to hear your comments below & don't hesitate to rate this recipe. 

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Love, Dima :)

Tuesday, 1 February 2011

Clementine Chiffon Cake with Clementine Glaze

Makes 12 servings


I went to Spinney's today, and as soon as I went through the door, I noticed Clementines still in bunches on twigs, with the leaves and all. I could not help myself, I had to grab them and smell them...!

Here is the thing with me and citrus fruits: My family have been in the citrus farming Business for over 60 years, when my granddad started the first citrus Farm in Jordan in the late 1930's. So growing up, we were used to spending a lot of time at the farm. Being in a farm surrounded with citrus trees you are blessed with the option of picking the fruit right from the tree and tasting an unmatched flavour of these freshly picked fruits. Wherever you go there, you can smell the oranges, lemons, clementines... the air you breath is full of a natural citrus burst, it makes you feel so alive and energetic. Not to miss on when the Orange blossoms bloom, the sweetness in the air, and the aromas of these flowers... Indescribable really!


Amazing how we don't realise how much we miss something, till we are away, and walking into a supermarket... there they were... I had to pick them up and smell them! Takes you right back! That is the thing about food, we eat with all our 5 senses. Food scents create memories, and when least expecting it, we find ourselves on a journey back in time, just like we're there! That is also how food is nutritious both physically and spiritually.

I obviously bought Clementines and decided to do a Clementine Chiffon Cake. A very light textured cake and to draw more on the Clementine flavour I glazed it with Clementine Glaze. An amazing afternoon tea treat that screams Citrus Burst! So wintery, so fragrant and so love it :)

Here is the recipe for you to try....

For Clementine Chiffon Cake
You Need
2 cups all purpose-flour
1 1/2 cups sugar
3 tsp baking powder
1tsp salt
3/4 cup Clementine juice
1/2 cup vegetable oil
1 tsp vanilla
1 tsp grated Clementine peel
7 large egg yolks
1 cup large egg whites (about 8 eggs)
1/2 tsp cream of tartar

For Clementine Glaze
You Need
1/3 cup butter
2 cups icing sugar, sifted
4 tbsp Clementine Juice
1 tsp grated Clementine Peel


Start by moving the oven rack to the lowest position, preheat oven to 325F.

In a large bowl, mix together: flour, sugar, baking powder and salt. With an electric mixer on low speed, beat in juice, oil, vanilla, clementine peel and egg yolks until mixture is smooth.

Thoroughly wash and dry beaters. In a large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over egg white mixture folding in with a rubber spatula just until blended. do not mix or over-fold.

Angel Food Cake Pan
Pour mixture into an ungreased 10" angel food cake pan. Bake about 1 hour 15 minutes or until top springs back when lightly touched. remove from heat, and immediately turn pan, upside down. Let it hang about 2 hours or until the cake is completely cool. loosen sides and remove from pan.

Drizzle Glaze over Cake
To Make the Glaze 
melt butter in a saucepan over low heat. Remove from heat. Stir in icing sugar and peel. Stir in juice, 1 tbsp at a time until the mixture becomes smooth and has the texture of a thick syrup. Glaze the top of your cake, and serve the rest in a jug next to your cake for extras.

If you would like to learn more about cakes and improve your overall baking skills - how to's, understanding techniques, terminology, methods and substitutes, the development of flavour, different types of cakes and cupcakes, developing original cake & cupcake recipes, developing combinations...etc. Then join Dima my Specialised Baking Course: "ALL ABOUT CAKES & CUPCAKES". For more info, get in contact with me.

Thank you for dropping by my blog and reading this post, I hope you have enjoyed it. Please go ahead and leave me a comment, I love to hear your feedback :)

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