Sliced Chili Pork

This recipe is a twist from the version shown by Kylie Kwong, and as your go through various recipes, you know what suits you best! So this is my version of the Chili Pork!

Ingredients:
Pork Slices - 500gms
Brown Sugar - 2 teaspoons (or white if you don't have any)
Chinese Cooking Wine - 4 tablespoons
Ginger - 2tbs, julienned
Garlic - 1 tbs, sliced
Dry Red Chili - 6-7 pieces, roughly chopped
Shallots - 4tbs, sliced
Black Pepper Power - 1tsp
Lime Juice - 2 tbs, freshly squeezed
Dark Soy Sauce - 2 tbs
Water - 1 scant cup

Wash and clean the pork thoroughly. Into a large heavy based pan, add 2 tablespoons of oil just enough to coat the base of the pan. Add in the shallots and saute them till fragrant for about 2 minutes. Then add in the ginger and garlic and saute them for a minute. Throw in the dry red chillies and then place the pork slices onto the pan. Add in the soya sauce, sugar, pepper and lime juice and mix in well. Add in the water and allow the pork to cook through stirring occasionally. The pork should get coated well in the sauce and the meat should be tender! Serve hot with some steamed rice!

Hazelnut Ricotta Cake with Apricot Glaze

 

Not that it's valentines, but my husband has been wanting something cake like, with a ricotta as an ingredient. Ever since the Lemon Ricotta Cake, anything with ricotta is a pleaser for Him! So my the next recipe lies in the below creation. Another creamy textured nutty flavored cake! Anyway for all those out there Happy Valentines Day!!!

Ingredients:

Whole dry-roasted hazelnuts - 1cup (250 mL)

Sugar - 2⁄3cup (160 mL)

Vegetable Oil - 1⁄3cup (80 mL)

Ricotta Cheese - 1/2cup (125 mL)

Eggs - 2

Vanilla Extract - 1 tsp (5 mL)

Finely Grated Lemon or Orange Zest - 2 tsp

All Purpose Flour - 3/4 cup (180mL)

Baking Powder - 1tsp (5 mL)

Salt - 1/4tsp (1 mL)

For the glaze:

Apricot Jam – 4 tablespoons

Water – 1 teaspoon

Grated Bitter Unsweetened Chocolate

Preheat the oven to 350°f (175°c) and grease an 8-inch (20 cm) cake pan.  Using a food processor, pulse the hazelnuts and sugar until the hazelnuts are finely ground.  Add the oil, ricotta, eggs, vanilla, and orange zest, and pulse to blend.  Add the flour, baking powder, and salt, and pulse just until combined. Scrape the batter into the prepared pan. Bake the cake for about 35 minutes, until a tester inserted in the center of the cake comes out clean. Allow the cake to cool for 30 minutes before turning out to cool completely.

To make the glaze, place the jam with the water in a small pan over a gentle heat to dilute until you get a smooth, fairly runny consistency. Brush over the top of the cake and sprinkle with the grated chocolate.

Nutella Bread Pudding for World Nutella Day

World Nutella Day is celebrated on 5 February, not that I remembered it specifically, but I called it sheer coincidence and pure luck! Thought I make a bread pudding for the awfully sweet craving lot of US with NUTELLA the last Sunday!!

Ingredients:
Croissants  - 3 or 10 slices of bread (atleast a day or two old)
Nutella - 3/4cup
Almonds - 1/4cup chopped
Eggs - 2
Milk - 1cup
Vanilla Extract - 1tsp
Powdered Sugar - 1/2cup
Salt - a generous pinch

Onto each slice of bread, spread a generous amount of Nutella. Make them into sandwiches and then cut into little cubes. Into a large bowl, whisk the milk, eggs, vanilla, sugar and salt. Keep aside the mixture for about 10minutes. Into a greased glass dish, casserole or baking dish, place the bread cubes and then pour the custard over. Scatter atop some chopped almonds and allow the bread to soak up the milk mixture before baking for atleast 1/2hour. Bake for about 30 minutes till the liquid is all absorbed. Powder the pudding with some snowy effects of the sugar and voila, have your pudding warm out of the oven with some more Nutella flicked over! (Yumminess all the way :):))

Tuna, Egg & Sweet Corn Wrap~ Smart Lunch

Midday meal is it a problem for you?? Forget the lunch box blues and put a quick fix on this idea for healthy options for a light snack or meal!

Ingredients:
Natural Yogurt - 1 tbsp ( I used the set curd)
Olive Oil - 1 tsp
White Vinegar - 1/2 tsp
Dijon Mustard - 1/2 tsp
Pepper to taste
Hard Boiled Egg - 1 large
Canned Tuna - 200gms, drained
Canned Sweet Corn Kernels - 200gm drained ( I did'nt use them as my family is not fond of sweet corn)
Flour Tortillas - 4
Cucumber Sticks
Tomato - 1, finely chopped
Onion - 1 large, finely chopped

Whisk the yogurt, oil, vinegar, mustard and pepper in a little bowl and keep aside. Then mash the egg and keep aside.In a frying pan, saute the onion in a little vegetable oil till just transparent, then tip in the chopped tomatoes. Saute till the tomatoes are soft. Add in the drained tuna and fry for about 10 minutes. Once the mixture is cooled, add in the mashed egg and dressing. Onto each tortilla, spread the mixture and place 2 cucumber sticks and wrap them up! Grill them over a skillet or sandwich maker and your packed lunch is ready!