September 22, 2014 / jonesd / 0 Comments
[[image:Cambodian wedding-day-dip.png width”109″ height”73″]]
Serves 2
Ingredients:
600g Chestnut mushrooms, very finely chopped (3-4 mm pieces) Try chestnuts?
½ red chilli, finely chopped
3 garlic cloves, finely chopped
3tbs canola oil
1 Tabs medium curry powder
2 heaped Tabs crunchy peanut butter
400ml coconut milk
½ lime, juiced
1tsp soy sauce
a few coriander leaves
1. Heat the oil in a large pan. When hot add the mushrooms and cook over a high heat stirring frequently until all moisture is driven off.
2. Add the garlic and chilli and cook for a minute, add the curry powder and peanut butter stir to mix. Add the coconut milk and simmer until thickened stirring to ensure the mixture doesn’t catch.
3. Finish with a squeeze of lime juice and soy to taste. Spoon into bowls and garnish with a few coriander leaves.
September 22, 2014 / jonesd / 0 Comments
RECLAIMING A DISASTER: (from busycooks.about.com)
CAKE STICKS TO PAN
1. Make sure to grease the cake pan using shortening or butter that is UNSALTED. Salted shortening will make the cake stick.
2. Try returning the cake to the oven for 3-4 minutes until the pan is hot. Then place the hot pan on top of a wet kitchen towel for about a minute.
3. Or you can spin the cake pan on a stove burner for a few seconds to heat the bottom. Also see [[http:busycooks.about.com/library/archive/blcakesci.htm|Cake Science]], my explanation of how the ingredients in cakes work together, along with [[http:busycooks.about.com/gi/dynamic/offsite.htm?sitehttp:www.joyofbaking.com/ButterCakeTroubleshooting.html|Troubleshooting Butter Cakes]].
NEXT TIME INSTEAD: for sandwich or sponge cakes, they will come away from tins quite clean without breaking edges if, immediately on removing from the oven, the bottom of tin is wiped over with a cloth wrung out of cold water.
GENERAL ADVICE
* Read the recipe before you begin cooking.
* Make sure you have all the ingredients on hand. Or see [[http:busycooks.about.com/library/lessons/blequivalents.htm|Equivalents and Substitutions]].
* Get in the habit of setting a timer five minutes less than the recipe suggests. And carry the timer with you if you leave the kitchen!
* Never measure any ingredient over the mixing bowl or saucepan.
· Test your oven accuracy using an oven thermometer.
* When breaking eggs, always break into a cup, emptying each one from the cup as soon as you find it is okay.
* Add a tiny pinch of salt when beating eggs. They froth more quickly, and are stiffer than otherwise.