Wednesday, July 29, 2009
Sunday, July 26, 2009
Monday, July 20, 2009
Once the flour has cooked well, take the pan off the heat and start whisking in the milk, and bring the mixture to a boil. Then, strain the whole thing to remove any lumps. At this point, while its still very hot, add the rosemary.
Mix the pasta and the sauce. Fight the urge to eat it all now. I promise you, it gets better, MUCH better. Really.
And now for the good stuff! Truffle oil! Drizzle/mix/stir, whatever you want. Just make sure that its EVERYWHERE. Now sprinkle the rest of the cheese on top.
Bake for a few minutes in the oven, or stick it under a salamander until the cheese on top melts and becomes nice and golden and bubbly.
Thursday, July 16, 2009
Serve warm. It tastes brilliant just by itself, but you could serve it with a dip. I've used everything from pesto to a roasted eggplant dip and this focaccia is excellent!
Tuesday, July 14, 2009
Saturday, July 11, 2009
Thursday, July 9, 2009
Monday, July 6, 2009
Monday, May 25, 2009
I know that you're thinking! Pasta, carbonara, italian food... things like that right??? haha! Thats about as far from this dish as it gets! This is one of those really mixed up fusion cooking dishes, Mixed up because I had this (or to be honest, a slightly different version of this) in Hong Kong years ago, and they called it Singapore noodles. I honestly don't remember eating anything quite like this in Singapore, but I will promise you, its yummy!! As always the recipe's been tweaked a little bit, so please feel free to do the same!
The bacon is what makes the noodles special, because we're going to be using bacon fat alone to cook the noodles, every mouthful should be a miniature bacon flavored explosion! mmm....
You will need-Chinese noodles (any kind you like), ginger, garlic, carrots, green beans, celery, spring onion, peppers (i had red), dry red chilis, tomato ketchup (haha, didn't see that one coming, did you?), soy/teriyaki sauce, any other veggies you might have lying around that you'd like in your noodles and if you're lucky enough to have it (and I'm not) Sriracha sauce! Oh, and most importantly, BACON!
Cut up the bacon into medium sized dice, and on a heavy bottomed pan, medium flame, get it nice and crisp. You can either remove the bacon (if you'd like it real crisp) and add it at the end, (and use the bacon fat to cook with) or just leave be. Add the dry red chillies (after you've cut them in half) and cook for a minute or 2 on a low flame, so that the bacon fat absorbs some of that heat.
Mince the ginger and garlic.
Add it to the bacon fat, let it cok for a few minutes.
All the vegetables go in at this point, high flame, stir fry for a while. I like the veggies to have a bit of a crunch, but thats up to you. Then, add the soy/teriyaki sauce and ketchup. Adjust seasoning.
Julienne the spring onions. Cook the noodles. How? Just follow the directions on the packet! It isn't rocket science, I promise you.
Then add the noodles to the wok/pan of stir fried vegetables and give it a good mix. Check seasoning again. You can add more soy/ketchup/sriracha at this point as well.
Serve garnished with the spring onion and crisp bacon (if you've reserved it).
Sigh... I LOVE bacon. Don't you?
Noodles - 1 medium sized packet
Bacon - 6 to 10 rashers
Green Beans - quarter cup, julienne
Carrots - quarter cup, julienne
Celery - half a stalk
Spring Onions - 3-4 stems
Red Pepper - quarter cup, julienne
Dried Red Chili - 1
Ginger - 1 tbsp
Garlic - 1 tbsp
Soy/Teriyaki sauce - 2-3 tbsp or more.
Tomato ketchup - 2 tbsp
Sri Racha sauce - 1 tsp
Cut bacon into medium sized dice. Cook until crisp. Remove bacon.
Cut the dried red chili in half and add to the bacon fat. Cook for a minute or 2.
Finely mince ginger and garlic and add to the bacon fat. Cook for about 2 minutes.
Then add the julienned vegetables (carrot, beans, red pepper) and cook for about 3-5 minutes.
Add the soy/teriyaki sauce and the tomato ketchup (and Sriracha). Cook for 30 seconds.
Cook the noodles. Drain, and mix with the vegetable stir-fry mixture.
Julienne the spring onions.
Serve garnished with spring onions and crisped up bacon!