Lemon Delicious (MasterChef)

 I really can't remember whether I've joined the event Cook Like A Star before ... I think I had. Anyway I've promised myself I must join the MasterChef theme in September. As I've been very busy making mooncakes for the past two weeks and since there aren't many days left before end September, I quickly picked this recipe Lemon Delicious byLily ~ Junior MasterChef. This cake pudding dessert is very easy to make and you'll immediately fall in love with it at the first bite. Yes, "love at first bite"! It was full of lemon fragrance, the top part tasted like a cake and below it was soft like custard. So refreshing and delicious when it was served warm. I even kept one in the fridge for my morning breakfast the next day. So yummy that I must say this is best dessert I've tried so far.           
 Ingredients:      
40g (1/4 cup) Self raising flour     
65g (1/3 cup) Caster sugar (reduced to 50g)     
40g Butter, melted     
Zest of 2 lemon (I only used one large lemon)    
 40ml Lemon juice    
 2 Egg yolks, lightly beaten     
100ml (3/4 cup) Fresh milk     
2 Egg whites     
Pure cream, whipped to soft peaks, to serve (I omitted this) 

Method:    
Preheat oven to 180C. Lightly grease 4 ramekins (you can use a smaller ramekins)    
Place flour, sugar and lemon zest in a large mixing bowl and whisk to combine. Make a well in the centre and pour in lemon juice and melted butter. Stir to combine, add egg yolks and mix well. Stir in milk.  
In a separate clean small  bowl of an electric mixer (I used my Kitchen Aid mixer), whisk egg whites until stiff. Fold egg whites into batter and divide mixture evenly between ramekins. Place ramekins in a large roasting dish (I used a square cake pan), filled with cold water to come halfway up the sides of the ramekins and bake for 30-35 minutes until golden.    
Good to serve warm.  

anncoojournal.com

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Lemon spaghetti with tuna & broccoli

Lemon spaghetti with tuna & broccoli

Cooking time
Prep:5 mins
Cook:10 mins
Skill level:   Easy Servings    

Serves for 4

15 minutes is all you need to whip up this fresh, 

light and healthy fish pasta with olives, capers and greens

Ingredients
350g spaghetti
250g broccoli, cut into small florets
2 shallots, finely chopped
85g pitted green olives, halved
2 tbsp capers, drained
198g can tuna in oil
zest and juice 1 lemon
1 tbsp olive oil, plus extra for drizzling

Method

Boil the spaghetti in salted water for 6 mins. Add the broccoli and boil for 4 mins more or until both are just tender.
Meanwhile, mix the shallots, olives, capers, tuna and lemon zest and juice in a roomy serving bowl. Drain the pasta and broccoli, add to the bowl and toss really well with the olive oil and lots of black pepper. Serve with a little extra olive oil drizzled over.

Recipe from Good Food magazine

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Summer Berry Parfait with Yogurt and Granola

Ingredients
Original recipe makes 1 serving 

    3/4 cup sliced strawberries

    3/4 cup blueberries

    1 (6 ounce) container vanilla yogurt

    1 tablespoon wheat germ

    1/2 banana, sliced

    1/3 cup granola


Directions :

Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

From Allrecipes

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Recipe: Mushroom-Stuffed Cabbage Rolls

For the Filling:

1 medium white onion, chopped
1 clove garlic, minced 2 cups crimini mushrooms, cleaned and chopped 1/2 cup white wine 1/2 tablespoon olive oil 1 tablespoon fresh rosemary and/or thyme Salt and pepper to taste

For the Sauce:

1 cup plain tomato sauce
1 clove garlic, minced 1/2 tablespoon olive oil 1/2 cup white wine

For the Assembly:

1 small head cabbage (8-10 full leaves)

For the Filling:

1 medium white onion, chopped
1 clove garlic, minced 2 cups crimini mushrooms, cleaned and chopped 1/2 cup white wine 1/2 tablespoon olive oil 1 tablespoon fresh rosemary and/or thyme Salt and pepper to taste
For the Sauce:

1 cup plain tomato sauce
1 clove garlic, minced 1/2 tablespoon olive oil 1/2 cup white wine

For the Assembly:

1 small head cabbage (8-10 full leaves)

What to Do:

1. From the head of cabbage, gently pull off 8 to 10 of the large outer leaves. Make sure to keep the leaves fully intact.
2. Bring a large pot of water to a boil and add the cabbage leaves. Reduce the heat to a simmer and let cook for about 3 to 5 minutes so that the leaves are soft, but not falling apart. Drain, and set aside.

3. Now it's time to make the filling. In a saucepan over medium heat, warm the olive oil. Once hot, add the onion and garlic. Sautée until onion begins to soften and become transparent.

Add the chopped mushrooms, salt, and pepper. Cover and cook over medium heat for about 5 minutes.

Add the wine and continue to cook (uncovered) until all the liquid has evaporated.

Stir in the rosemary and/or thyme and remove the whole mixture from the heat. Set the pan aside to cool.

4. When the mixture has cooled, place it in a food processor and mix until as broken down as possible. Set aside for assembly. (Note: If you don't have a food processor, just try to chop up the mixture a bit more.)

5. Now it's time to make the sauce. In a separate saucepan over medium heat, warm olive oil. Add garlic and cook for 30 seconds.

Add the tomato sauce and stir.

Reduce the heat to low, and add the wine. Let simmer so the mixture begins to thicken, about 10 minutes.
 
6. Now it's time to fill the rolls: Lay the cabbage leave out on a flat surface. Take about 1 tablespoon of the mushroom mixture and place about 1-2 inches from one edge of each leaf. Fold in the sides, and roll up the leaves with the filling (as you would a burrito), forming a compact stuffed cabbage leaf. Continue with the remainder of the leaves until the mushroom mixture runs out. 

7. Place each roll, seam-side down, into the saucepan with the tomato sauce. Use a spoon to drizzle some of the sauce over the top of the rolls. Cover, and let the rolls simmer in the tomato sauce for about10 minutes, or until heated through. Serve and enjoy!
 

Have you ever tackled cabbage rolls? What's your favorite filling? Share with us in the comments below.

Greatist.com

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Family meals: Easy fish cakes

These freezable and simple-to-make fish patties are ideal as a family meal or can be made and frozen individually as a quick last-minute kids supper, from toddlers to teens

Prep:15 mins
Cook:30 mins
Skill level:    EasyServings
Serves a family of 4 - 6 or makes 6-8 toddler meals







Method

1. Cook the potatoes in boiling water until just tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash the potato with a small knob of butter. Allow to cool.
2. Put the fish spring onions and milk in a shallow dish, cover with cling film and cook in the microwave for 1 ½ - 2 mins until just cooked. If you don’t have a microwave, put everything in a saucepan and gently cook until just opaque and cooked through.
3. Drain the fish and spring onions through a fine sieve. Gently mix through the potatoes, avoiding breaking up the fish too much, along with the sweetcorn, cheddar and a generous grind of black pepper. Form into 6 - 8 patties. The cooler the mash potato is when you do this, the easier it will be to form the patties as the mixture will be very soft when warm.

4. Pour the egg on one plate and scatter flour on the other. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft. At this point you can freeze the patties, wrapped individually. Defrost throughly before moving onto the next stage.
5. Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.

Recipes from BBCgoodfood.com

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