Thai Mango Sticky Sweet Rice Dessert

Prep Time : 8min

Cook Time : 25min

Course : Dessert

Special : Cooking for Two

Type of Prep : Simmer

INGREDIENTS:

Serves 2-4

1 cup Thai Sweet Rice (also called "sticky rice", available at Asian markets and grocery stores)

1 3/4 cups water

1 ripe mango, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango

1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)

1 can good-quality coconut milk

1/4 tsp. + pinch of salt

2 tsp. coconut flavoring

1 tsp. vanilla

2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

PREPARATION:

1.Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.

2.When done soaking, add 3/4 cup (more) water plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.

Gradually bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).

Allow to cook for 10-20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes. The heat within the rice pot will finish cooking the rice.

Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.

To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring and 1 tsp. vanilla flavoring over medium heat (5 minutes).

Add cornstarch or arrowroot powder (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (this should only take a couple of minutes). Tip: Try not to over-cook the sauce, or you will lose that wonderful coconut flavor.

Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

There are 2 ways to serve this dessert:

Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)

For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce. Enjoy!

Seppie imbottite - Squid Stuffed with Shellfish and Bread

Ingredients for Squid Stuffed with Shellfish and Bread

6 large squid

4 tablespoons olive oil

1 lb 2 oz raw shrimp, peeled and deveined

2 eggs

1 tablespoon freshly grated pecorino cheese

1 lb 2 oz stale good-quality bread such as ciabatta or pane casereccio, crusts removed

1 fresh red chili, seeded and finely chopped

2 garlic cloves, finely chopped

1 3/4 lb ripe tomatoes, peeled and chopped

salt and freshly ground black pepper

generous handful of fresh flat-leaf parsley, leaves picked and chopped, to serve

How to make Squid Stuffed with Shellfish and Bread

Clean the squid well, removing the eyes, ink sacs, and beaks (see page 16) so that you are left with a long tube.

Heat 2 tablespoons of the oil in a heavy frying pan over medium heat and sauté the shrimp for 5 - 8 minutes, depending on size, until they turn pink and opaque. Remove from the pan, chop into small pieces and set aside in a bowl.

Soak the bread in a little water, then gently squeeze out any excess liquid.

Whisk the eggs with the pecorino and bread. Season with salt and black pepper, and add to the shrimp.

Mix the filling well and use it to stuff the squid. Tie up the open ends with butcher's string or cotton thread.

Heat the remaining oil in a large heavy pan over medium heat and sweat the garlic with the chili for a few minutes until soft and starting to caramelize.

Add the squid and quickly sauté until golden brown, then add the tomatoes, cover the pan, and leave for 20 minutes to cook through, stirring occasionally.

Remove the squid from the pan, snip off the string, and set aside. Quickly push the tomato sauce through a sieve to ensure it is smooth.

Serve the stuffed squid hot, cut into slices, accompanied by the tomato sauce and a good sprinkling of chopped parsley.

Fried Brie with Hot Cranberry Sauce Recipe

Ingredients


2 eggs, beaten
50 g flour, seasoned with salt and pepper
150 g Brie
50 g breadcrumbs
Vegetable oil for deep frying
250 g cranberry sauce
Salt and pepper


Preparation:

Place the flour, breadcrumbs and eggs in 3 small bowls. Dredge the Brie in the flour then dip it in the egg. Then dip it into the breadcrumbs. Repeat the coatings of egg and breadcrumbs until you have a thick coating. Heat the oil in a deep fat fryer or saucepan to 180 degrees C. Fry the Brie for 3 minutes until golden and crisp. Remove the Brie with a slotted spoon and drain on kitchen paper. Warm the cranberry sauce in a small pan over a medium heat. Season with salt and pepper. Pour the warm cranberry sauce on to a serving platter and put the Brie on top.


Brie with cranberry sauce is a traditional starter and with this recipe, you can make it from start to finish in just a few minutes.
Serves 2

All Grown Up: Chicken Fingers for Adults

All Grown Up: Chicken Fingers for Adults

INGREDIENTS

FOR THE DIPPING SAUCE:

1½ cups mayonnaise

¼ cup honey

2 tbsp. roughly chopped dill

2 tbsp. fresh lemon juice

1 tbsp. dry mustard powder

Kosher salt and freshly ground black pepper, to taste

FOR THE CHICKEN FINGERS:

2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips

1 tbsp. sugar

1 tbsp. kosher salt

1 tbsp. freshly ground black pepper

1½ tsp. garlic powder

1 tsp. paprika

1 tsp. dry mustard powder

1 cup flour

4 eggs, lightly beaten

3 cups finely ground fresh breadcrumbs or panko

Canola oil, for frying

INSTRUCTIONS

1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2***8243; into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

Grilled Lamb Chop

Grilled Lamb Chop

Ingredient

Lamb chop 6 pieces

Some cooked seasonal vegetables

Seasoning

Thyme powder 1/3 tsp

Chicken powder 1/2 tsp

Cornflour 1/2 tsp

Pepper to taste

Method

Rinse and wipe lamb chop.

Spread marinade on lamb chop evenly and wait 1 hour, set aside.

Heat 1 tbsp of margarine, fry lamb chop until cooked, serve with vegetables.

Buffalo Chicken Dip

This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and Celery sticks.

Ingredients

2 (10 ounce) cans chunk chicken, drained

2 (8 ounce) packages cream cheese, softened

1 cup Ranch dressing

3/4 cup pepper sauce (such as Frank's Red Hot®)

1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces

1 (8 ounce) box chicken-flavored crackers

Directions

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Serve 20

Prep Time:

5 Min

Cook Time:

40 Min

Ready In:

45 Min

Rice Cake

Rice Cake

Ingredients (serves 8):

- 200 g (7 oz) rice

- 800 ml (28 fl oz - 3 2/3 oz) milk

- 100 g (3 1/2 oz) sugar

- 1 teaspoon vanilla powder

- 40 g (1 1/2 oz) sultanas

- 60 g (2 oz) unsalted butter

- Pinch cinnamon powder

- 1 organic lemon

- 2 eggs

- 2 tablespoons dry breadcrumbs

- 2 tablespoons granulated sugar

- Salt

Time:

preparation: 15 minutes

cooking: about 60 minutes

Bring the milk to the boil with a pinch of salt. Add the rice and cook until al dente stage. Switch off the gas. Don't drain the rice!

Meanwhile soak the sultanas in warm water for about 20-30 minutes. Then squeeze of their soaking water.

Preheat the oven to 180°C (350°F). Line a baking pan (Ø 22 cm - 9in) with waxed paper.

Add the butter cut into pieces, sugar, sultanas, vanilla, beaten eggs, and the grated skin of the lemon to the rice. Stir accurately.

Pour the mixture into the pan, level the surface and springle with dry breadcrumbs and granulated sugar.

Bake for almost 25-30 minutes or until the surface is golden.

- It's a very tasty cake, easy-to-do, typical recipe from Val d'Aosta (Italy), well known also as gateau de ris.

- Serve it with a cup of tea or coffee or after a meal with a glass of dessert wine.