QUICHE (by Rachael Ray)

QUICHE (by Rachael Ray)

INGREDIENTS :

• 1 tablespoon extra virgin olive oil (EVOO)
• 1/2 pound uncooked turkey breakfast sausage links, casings removed
• One 9-inch frozen piecrust, partially baked
• 1/2 cup cheddar cheese, cumbled
• 4 large eggs
• 1/2 cup half-and-half
• 2 tablespoons flat leaf parsely, finely chopped
• Salt and pepper, for serving (people's portions only)
• Chili sauce or green salsa, for serving (people's portions only)

Services : 4 peoples

PREPARATION :

 

Pre-heat the oven to 375°F.

In a medium size skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the sausage and cook, breaking up the meat, until browned; let cool. Add the sausage to the piecrust and scatter the cheese on top.

In a medium size bowl, beat together the eggs, half-and-half and parsley and pour over the sausage and cheese. Bake for 40 minutes; let cool.
Season with salt and pepper and top with the chili sauce.

Source : RACHAEL RAY

GINGER PANCAKES (by Louisa Shafia)

GINGER PANCAKES (by Louisa Shafia) 

 

INGREDIENTS :

• 2 tablespoons dried ground ginger, tightly packed
• 1/2 teaspoon baking soda
• 1/2 cup flour
• 1/2 cup cornmeal
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup honey
• 1 egg
• 3 tablespoons oil or melted butter, plus extra for cooking
• Maple syrup, for serving

Makes 10 pancakes

PREPARATION :

In a large bowl, whisk together the ginger, baking soda, flour, cornmeal and salt. In a separate bowl, whisk together the milk, honey, egg and butter. Fold the wet ingredients into the dry ingredients until the batter comes together.

Heat a sautée pan over medium heat. Add a small amount of butter or oil, followed by a scant 1/4 cup of pancake batter. Allow the pancake to cook for just over a minute. Flip and cook the second side until golden, about a minute. Repeat using the remaining batter. Serve the pancakes hot with maple syrup.

Source : RACHAEL RAY 

Chop the squid Chili (Indonesian Cuisine)

Here is a recipe that is cooked without oil in cooking recipes squid

INGREDIENTS :

• 2 tablespoons cooking oil

• 400gr squid headless, peeled and slice-slice

• 3 cloves garlic, crushed, finely chopped

• Seasoning, mix together:

• 3 tablespoons chili oil

• 1 / 2 tablespoons granulated sugar

• 1 tablespoon soy sauce

• 1 / 2 tbsp sesame oil

• 1 / 4 teaspoon salt, if necessary

• 1 1 / 2 tsp Szechuan pepper powder, ready-made.

Sprinkles on it :

•  1 1 / 2 tablespoon chili flakes, ready to use,

•  2 tablespoons cilantro, roughly chopped

•  1 tablespoon white sesame seeds, toasted

How To Make it :

• Heat a skillet (preferably Teflon pan, so that squid will not stick), let it pour oil until slightly smoky,

• reduce heat, add the squid, stir until squid change color and curl, lift drain and set aside

• Onions, ginger and scallions sauteed squid with oil used to fry, until fragrant

• enter the fried calamari and seasonings, stir quickly until the average seasoning

• lift and sprinkle with topping ingredients 

You want to try it ...?
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Young Green Coconut Pudding

Young Green Coconut Pudding
The following recipe pudding dish of fresh and healthy for you

INGREDIENTS :

Material Layer I:

• 1 pack white gelatin powder

• 500 ml coconut milk

• 75 grams sugar

• Suji leaves 50 ml of water

• 1 teaspoon rice flour

Material Layer II:

• 1 pack white gelatin powder

• 150 g brown sugar

• 500 ml of water

• 200 gr young coconut, long rake

Sauce:

• 300 ml coconut milk

• 75 grams sugar

• 1 pandan leaf lbr

• 1 / 4 teaspoon salt

• 2 tsp cornstarch 

How how to make it ...?
Please refer to the tutorial below :

Layer I:  

• boiled agar-agar, coconut milk, sugar, water leaves suji and rice flour to boil, remove from heat.
• Tilt the pan half-circle-volume 1000 ml up to 1 / 3 the mold, let it freeze. 

Layer II:  

• boil water and brown sugar until melted, remove and strain. Boil the sugar water again, add the agar-agar, cook until boiling, remove from heat. 
• Pour a little layer on top of layer II I, put the coconut, pour the second layer, freeze. Do it in turns to jelly stew out, freeze. 

Sauce: 

• boil coconut milk, sugar, pandan leaf and salt, stir, after boiling, put cornstarch solution, stir, remove from heat.
• Remove the pudding from pan, cut into pieces. Serve pudding with sauce.

Served for   : 16 pieces  

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