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Helen’s Japanese Castella Cake

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Matcha chiffon cake with Matcha cream and berries

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Tortilla lamb, tomato relish and apple pizza

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Roast beef fillet, and vegetables serve with corn and broccolini



Having friends over for dinner. No worries this is something easy quick and great to serve your friends.

With just few ingredients you can cook like a chef. This meal have protein and vegetables. It’s comforting for entertaining friends.

You don’t want to be stressed out. Here’s a great recipe for you to try out. I am sure your friends will be happy with your meal.

Serve it with full body red wine such as Cabernet Merlot. Followed by pear honey and ginger yoghurt cake.

Let’s cook!!!

Ingredients

To marinade
4 fillet beef
Salt and black pepper, to taste
Olive oil
2-5 Tbsp oyster sauce
a few dash of Worcester sauce

To roast ingredients
8 baby mini potatoes, wash and dry
250 g tomatoes medley
600 g jab pumpkin, skin removed and cut into bite size
2 Tsp cayenne powder
2 Tbsp rosemary
salt and pepper
oil

To boil ingredients
2 bunches broccolini, wash, and cut
2 corns, peel skin, remove hair and cut into half

Method
Preheat oven 200 deg. Marinade fillet, place in a baking tray and set aside at room temperature.

Marinade pumpkin with cayenne, oil and rosemary. Place potatoes, tomatoes and pumpkin in another tray and drizzle oil, salt and pepper.

Bake the vegetables for 30-40 minutes. Fillet bake one side for 10-12 minutes and the other side 7- 9 minutes for medium rare. Well done add extra 10 minutes or to your liking.

In the meantime, microwave broccolini for 12-14 minutes and corn about 15-20 minutes on high. Note may varies in microwave power. Just crunchy and cook.

Once cook, drain and set aside keep warm with foil on individual plates.

Remove the fillets set to rest. Let the vegetables continue to roast until soft and cook.

To assemble

Lined the tomatoes, potatoes, pumpkin, corn and broccolini on the edge. Then place the fillet and drizzle some of the vegetable oil over the fillet and serve.

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#mainmeals
#foodiesplus

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Roasted beef fillet, pumpkin, tomatoes, potatoes, brocollini and corn


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Baked cheesecake

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Helen’s bacon and vegetables quiche with chilli flakes serve with salad



What is Quiche? Quiche is a savoury meal with pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. I know from my regular food bloggers it is part of French cuisine thus it is also popular in many countries.

I also know that its can be filled with heavy cream, and Gruyere cheese, for I have tasted a sample of Gruyere cheese in a shop selling all type of cheese. I have been told by June Darville that it taste best to add Gruyere in for Quiche. I didn’t get it because its so expensive.

Today, I am making crustless quiche without Gruyere and heavy cream and milk. I have got to have chilli. So I added chilli flakes. I know my Quiche presentation is not good as its my first time making it without pastry.

The taste is what I am after. It’s got to satisfy my stomach. Well, it’s easy, and quick with few ingredients. No hassle in the kitchen and washing up after.

Let get Baking Savoury meal!!!!

Ingredients
5 eggs
1 c self-raising flour, sifted
2 small zucchini, grated
2 small carrots, grated
1 large onion, finely chopped
200 g diced bacon
1 c grated cheddar, parmesan, mozarella cheesess
1/2 c olive oil
4-6 Tbs chilli flakes, sprinkle on top

Method
Preheat oven to 170 degrees C. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, carrots, onion, bacon, cheese and oil and stir to combine.

Grease quiche plate. Pour into the prepared pan, sprinkle with chilli flakes. Bake in oven for 40 minutes or until cooked through. Serve with your favourite salad.

Note: Oven temperature may vary. You might need less or more time.

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Helen's bacon and vegtables quich with chilli


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Ham, roasted beef and vegetables bucatini in mushrooms sauce

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Vegetables spaghetti 2

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Soupy vegetables pot pie

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Roast chicken with turkey rice stuffing and warm cauliflowers, cherries and mushrooms salad in Moroccan vinaigrette

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Rocky burnt forrest

Rocky burnt forrest.JPG

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Moroccan drumettes with vegetables macaroni stew

Moroccan drumettes with vegetables maccaroni stew.JPG          

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Helen’s bacon and vegetables quiche with chilli flakes serve with salad

Helen's bacon and vegtables quich with chilli



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Baked mussels, cappers and cherries

Baked mussels,capers, cherries.JPG
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Bacon sour cream scones

Bacon sourcream scones.jpg
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Helen’s corque-monsieur chocolate

Helen's croque-monsieur chocolate.JPG      

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Chorizo and vegetables spaghetti cake

Chorizo and veg spaghetti cake.JPG
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Tortilla based lamb stripes and vegetables pizza

helenscchin's Blog

Using tortilla as pizza dough Using tortilla as pizza dough

Ingredients
1 packet tortilla
Enough fig preserve jam to spread on tortilla
160 grams tenderloin lamb, cut into strips 2 inches
5 Tbsp oil + extra 2 Tbs oil
3 Tbsp sweet chilli sauce
1 Tbsp lemon or lime juice
1 Tbsp hoisin sauce
2 cloves garlic, crushed
1 Royal gala apple- diced
½ baby fennel, diced
160 g mushroom, sliced thinly
1 spring onion to garnish, cut in to small ring
Salt and black pepper to taste

Method
Preheat oven 120 deg C. Coat lamb strips in half of the oil. Brown the meat in a hot pan in small batches to avoid a build up of juices in the pan, stirring constantly. Set the browned meat aside in a bowl.

Add a little more oil to the pan and stir fry the vegetables, stirring constantly. When the vegetables are about half done, add…

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Herbs orange mustard silverside rib eye with salads

Felt like having silverside rib eyes today. I have home grown rosemary, sage and oregano. Also have some mustard left, might as well finished it before getting a new bottle.

I also discovered that I have opened bottle orange juice in my fridge. So, I added it. This is health smart silverside rib eyes I got it on sale. Let get cracking my brain and make a dish.

I am glad that my dinner is great as everything is has its own flavour. The rib eye is juicy hearty and delicious. The potatoes and salad gives a full complete comfort meal.

Ingredient

6 silverside rib eyes (medium size and health smart)

4 Tbs each rosemary, sage, and oregano

4 Tbs mustard

4 Tbs lemon zest

3 shallots

1/4 c orange juice (bottle)

Olive oil

Sea salt and black pepper

1 packet of mix salads

6 baby potatoes

12 cherries tomatoes, cut half

Salt and Pepper

Method

To make marinade, combine all ingredients in a food processor. Add to fillets and mix to coat. Cover and refrigerate for 1 hours. Then at room temperature 30 minutes on hot days; cooler days 1 hour. Reserve the marinade to drizzle.

Preheat oven 180 degree C. In the meantime, bring to boil water in a sauce pan; put potatoes and cook with a pinch of salt to par boil; drain well.

Place the steaks in a tray and put in the oven for 25 to 35 minutes. When potatoes are soft a bit place in the another tray, season with salt and pepper and drizzle oil. Place in the oven to roast for 20 mins until brown and cook through.

When the steaks are ready, let it rest for 5 minutes. To plate them, divide them equal portions and place a handful of salad, the cut up cherries tomatoes and add the steaks. Drizzle some of herbs orange mustard sauce over the steaks and salad.

Note: My fillet is well done. Cook less 5-10 mins for medium rare.If meat feel springy a bit that’s med rare, springy firm cook through and blacker color well done and a bit hard when feeling it.

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Herbs orange mustard silverside ribeye w salads                   

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Baked ham, smoked salmon with glazed cherries

Using leftovers to turn a new meal.

helenscchin's Blog

Baked ham, smoked salmon with glazed cherries.jpg       

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Macaroni vegtables and Mexican fiesta beans baked

Needed a fairly quick preparation meal and dont have to watch over the fire.

helenscchin's Blog

Macaroni with Mexican fiesta beans baked.jpg   

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Goat cheese, honey, Bosc pear, walnuts & rosemary and Boccocini, blueberries, pear, walnuts & rosemary

Goat cheese, pear,walnuts and rosemary.jpg
Boccocini, pear, blueberries, walnuts and rosemary.jpg
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Pork Scotch fillet open sandwich with kale chips and tomatoes

Pork scotch fillet open sandwich with kale chips and tomatoes.jpg
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Blueberry and chocolate wrap and Two edge blueberry and cream cheese pastries

Blueberry and chocolate wrap pastry.jpg
Two edge blueberry and cheese.jpg
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Bacon and vegetables quiche

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Bacon and vegetables quiche

Bacon and vegetables quiche.JPG
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Garlic sticks Parmesan tart with spinach mushrooms and sundried tomatoes

Garlic sticks and Parmesan tart with spinach mushrooms and sundried tomatoes.JPG
Garlic sticks Parmesan tart with spinach mushrooms and sundried tomatoes cut up plus garlic sticks with XO sauce.JPG
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3 different flavour pizzas (2 circle shapes and 1 cloud shape)

Anchovy mushrooms olive onions kale pizza
Bacon, kale, olive pineapple pizza.jpg
Ham, kale olive mushrooms cloud pizza.jpg
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Cloud egg with chicken and sweet potato

 

Cloud egg w chicken and sweet potato     

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Mushroom, spring onion, chili flakes cloud cured egg served with blackouts kale chips and strawberries

Mushroom, spring onion,chili flakes cloud cured egg served with blackouts kale chips and strawberries .JPG     

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Asparagus and Asian chives Strata

Asparagus and Asian chives Strata
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Green tea rump, carrots mix in burnt orange sauce serve with salads

Healthy meal

helenscchin's Blog

Green tea rump, carrots mix in burnt org sauce w salads

Ingredients
Rump steaks:
4 medium size rumps
2 green tea bags
Olive oil
1Tbsp butter
Salt / pepper

Carrots, tomatoes medley and salads
1 Packet salad mix
1 Packet tomatoes medley, washed, dried
2 Packet carrots mix, washed and peeled skins

Sauce:
1-2 oranges
1/4 cup sugar
30 ml (or more) fresh lemon juice
1/2 cup fresh orange juice
30 ml cognac
1 cups chicken stock less salt
1 Tbsp orange marmalade
1 Tsp cornstarch
1 Tbsp orange liqueur (such as frangelico)
salt and ground black pepper
1 eschallot
1 small garlic clove

To marinade rumps
Place the rumps onto a chopping board, open the green tea bags and shake the green tea over the rump. Season with salt and pepper and make sure the rump is evenly coated on all sides and put in regridgerator until time to cook.

To make zest
Using a vegetable peeler, remove zest (orange…

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Helen’s tiramifle

Dessert time again

helenscchin's Blog

http://images.tenplay.com.au/~/media/TV%20Shows/Living%20Room/Factsheets/coffeefactsheet.pdf

Helen's tiramifle

Ingredients
9 large eggs (room temperature)
1 pinch salt
1 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
lemon zest (optional) or orange zest (optional)
icing sugar

Preheat the oven to 180°C. Grease and flour the tube pan, set aside. Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.

Pour the batter into the pan and bake for approximately 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch)…

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Poached eggs,stir fry kale,cabbage, bacon mustard in truffle blanched oil

Healthy breaky

helenscchin's Blog

Porched eggs, cabbage,bacon, kale mustard in triffle oil

Ingredients
8 eggs
1 stalk spring onion, chopped finely for garnish
2-4 bunches kale, ribs removed, coarsely chopped (Approx. 500 g)
1/2 red cabbage, shredded finely (Approx. 200 g)
1 packet shredded bacon (200 g)
1/2 cup water
2 cloves garlic, minced
1/4 Tsp crushed black pepper
1/8 Tsp salt
2 Tsp dijon mustard
1 Tbsp olive oil plus 3 Tbs truffle blanched oil
2 Tsp white vinegar
1 Tsp salt

Method
Heat olive oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add cabbage and water, reduce heat to medium-low, cover and cook, stirring occasionally until kale and cabbage is tender, 14 to 17 minutes.

Push kale and cabbage to one side, add the truffle oil to the empty side and cook bacon, garlic and crushed black pepper in it until fragrant, 30 seconds to…

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Baked bread spam meat blueberry spring onions and cheese – meal for one

Baked bread w spam, blueberryspring onion and cheese.jpg     

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Mussels in white wine and vegetables

Mussels in white wine with veg

I made this above.

Mussels in chilli tomato sauce

Recreated from https://www.taste.com.au/recipes/878/mussels+in+chilli+tomato+sauce

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Tortilla egg custard, chilli, mushroom with cheese pumpkin mashed

Breafast with a twist

helenscchin's Blog

Tortilla egg custard, chilli mushroom w cheese pumpkin mashed

Ingredients
1 packet tortilla
4 eggs, lightly beaten
300 ml custard
250 g mushroom, thinly sliced
1 spring onion, finely chopped
3 Tbs olive oil + more depend on how many tortilla
5 Tsp chili oil or buy from grocery (I made my own in advance; recipe below)
500 g butternut pumpkin, peeled, chopped
200 g 4 cheese blend from Italiano packet by Woolworth (Parmesan, cheddar, mozzarella, Swiss)
2 Tbsp milk
40 g butter, chopped
1 garlic bulb, unpeeled, cloves separated
Olive oil cooking spray
Salt and pepper
fried onion for garnish pumpkin (optional)

Ingredients
Chili oil
6 hot dried peppers (Go with a pepper that fits the degree of heat you’re looking for; I used Habernero.)
6 fresh hot red chili peppers, such as jalapeno or Hot Thai Chili (omit if cant take heat)
1 Tbsp Szechuan Peppercorns
5 clove garlic, minced very finely (optional, or a shallot as…

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Baked bread blueberries with egg in the middle

Baked bread with egg in the middle.JPG   

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Sautéed sweet potatoes with roasted loin of lamb and salads

Repost Lamb recipe

helenscchin's Blog

http://www.bbc.co.uk/food/recipes/sauteedsweetpotatowi_92341

Recreated by Helen Recreated by Helen

Ingredients
For the lamb
400 g lamb loin, pieces
salt and freshly ground black pepper
50 g butter
1 Tbsp olive oil
2 star anise
2 sprigs fresh thyme
110 ml beef stock

For the sautéed sweet potatoes

1 medium sweet potatoes, cut to 2 cm height in size
50 g butter
2 Tbsp olive oil
½ onion, very finely chopped
2 star anise

300 g red grapes
A packet of fresh salad mix

Method
For the lamb loin, preheat the oven to 220C. Season the lamb loin all over with salt and freshly ground black pepper, to taste. Heat the butter and oil in grill frying pan over a medium heat. Add the seasoned lamb and fry for 6-8 minutes, turning regularly, until browned on all sides.

Add the star anise and thyme, then transfer the lamb loin to baking tray and put in oven…

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Rump steak with mushroom sauce, broccoli, poached whiskey pears & baked strawberry jam figs

Meat lovers here’s something to try.

helenscchin's Blog

https://www.woolworths.com.au/wps/wcm/connect/website/woolworths/freshfoodideas/recipes/recipes-content/rump-steak-with-mushroom-sauce

http://www.woolworths.com.au/wps/wcm/connect/73ff717d-3635-490a-b844-c5b1f3a16554/318_3.jpg?MOD=AJPERES&CACHEID=73ff717d-3635-490a-b844-c5b1f3a16554

Made by Helen Made by Helen

Ingredients

800g MSA Australian Beef Rump Steak
5 Tbsp olive oil
375g bottle Woolworths Select Mustard & Herb Marinade or Stir Fry Sauce
500g Woolworths broccoli, cut flowered
4 soft ripe pears, cut quarter
1/2 cups bourbon whiskey + 5 Tbsp water
12 figs, cut into half
strawberry jam
60g butter
250g button mushrooms, sliced
1/2 cup beef stock or water

Method:

Pre heat oven 190 deg. Place figs and jam on baking lined tray to bake until tender about 10 – 15 mins. Remove and cover with foil to keep warm. Meanwhile, put whiskey + water and pear in a saucepan on low heat, until pears are softer about 10 mins.

Trim excess fat from steaks and slice into even pieces. Place into a dish. Pour 1 cup of marinade over, cover and refrigerate for 40 mins. Meanwhile, boil or microwave the broccoli until…

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Spice-rubbed lamb rack with grapes and vegetables

Lamb time again for Australia day

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Rump steaks coated with blue vein cheese, egg plants roast and salads

Time again for a great meal

helenscchin's Blog

http://www.foodnetwork.com/recipes/rump-roast-with-vegetables-recipe.html

Made by Helen Made by Helen

Ingredients
4 rump steak fillets, asks butcher to cut equal size
200 g blue vein cheese
1 packet salad mix
1 packet tomatoes medley
2 long egg plants, cut into bite size
100 g paprika
1 brown onion, sliced
1 heads garlic, seperated into cloves (unpeeled)
3 tablespoons vegetable oil
For gravy:
3 cups beef broth
3 1/2 tablespoons all-purpose flour
1/4 cup water
2 teaspoons balsamic or other red-wine vinegar

Method
Preheat oven to 230 C. Pat rump roast dry and season with salt and pepper. Put meat in a roasting pan, and scatter sliced onion around it. In another roasting pan toss egg plants with paprika. Mix well and roast in upper third of oven, stirring once, 20 minutes.

Put meat in the oven roast for, 20 minutes. Reduce temperature to 150 degrees and put 50 g blue vein cheese to melt on top…

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Helen’s paella valencianna

Time again to bring Spanish dish to our mouth

helenscchin's Blog

Recreated from: https://whatscookingamerica.net/PaellaValenciana.htm

Use drumettes, fennel and sweet white wine. Made by Helen
Use drummettes, fennel and sweet white wine. Made by Helen

Serving portion and the look of it.
Serving portion and the look of it.

HINT:Have all ingredients chopped and measured before beginning the final cooking of the paella. It is a quick cooking dish that must have all ingredients ready to go.

I use large cast-iron pan. The size of the dish for 22 drumettes. The amounts of the ingredients are relative and it does not matter if you use more of one and less of another or chose not to use some at all. The most important is the preparation of the rice that has to comes out loose.

1st thing to do marinade drumettes with Bourbon Sauce for 4-6 hrs or over night

Drummettes Ingredients

22 drumettes
1 tbs olive oil
3 garlic cloves, crushed
2 eschalots, chopped
1 long red chili, chopped
125ml (½ cup) bourbon whiskey
2 tbs smoked paprika

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Sausage and rice souffle

I love to experiment the combination of various food. I have recreated this dish from epicurious wild rice souffle; link is attached at the bottom. My first time making the souffle.

I trust cooking is not just because we have to eat so we cook. For me, cooking is an interest of heart, hobby, craving for various food and art of loving food by creating, experimenting, exploring and developing culinary skill to the next level.

Out there chefs, professional cooks and some people would argue it is. To me a souffle would be like the famous Leaning Tower of Pisa in Italy. Souffle is one of a kind dish that is delicate to make and yet it require a strong foundation mentioned above from the cook. A foundation that all chefs trust is necessary to keep it from collapsing: creating the airy architecture. Souffle can be served as a sweet dessert with chocolate or berries, or a savory meal with sausage and rice.

Souffle are basically separating egg whites and yolks. The egg whites are beaten until stiff peaks form to get the airy tops souffle, while the egg yolks are beaten and combined with other ingredients to create a sweet or savory souffle.

My souffle has yellowy puffiness though its not like the Leaning Tower. It has chicken flavoured rice and sausage. I am please that it did not collapse, is delicious, extra ordinary recreation and has sausage mushrooms salad as side with sweet chili sauce to satisfied my stomach.

Let’s get organised and with love to bake this souffle. Enjoy!!!!!!

Chicken Flavoured Ingredients

2 cups cooked rice (I use my left over chicken flavoured rice:long grain)

Ingredients to add to make chicken flavoured rice

1 medium size whole chicken, bought in prepacked; cleaned

Enough water to sit the chicken inside to make chicken stock

2 inches whole ginger

a handful of black peppercorn

1/2 bulb of garlic

4 stalks of spring onions, tied into knot

salt to taste

5 Tbs sesame oil

2 cooked sausages, slice thinly diagonally

8 dried mushrooms, soak overnight, then sliced thinly

Souffle Ingredients

5 Tablespoons butter, plus a sml cube to grease ramekins or oval baking dish

2 – 5 Tbs bread crumbs to coat ramekins or oval baking dish

3 Tbs flour

pinch of salt

pinch black pepper

1 and 1/2 cup milk heated (use skim milk)

a handful of herbs: basil, thyme, sage, spring onion, rosemary, parsley, chopped finely

3 egg yolks

4 egg whites, stiffly beaten + 1/8 tsp cream of tartar

Sides

2 – 4 Sausage, cut diagonally and cooked

4 – 8 mushrooms, thinly sliced

1 packet mixed salad

Sweet chilli sauce to dress the salad

Method

Prepare rice over night:

Wash, drain well and pat dry rice. In a fry pan heat 3 Tbs oil plus a good knob of butter, add 1 Tsp minced garlic, 1 Tsp minced ginger stir fry till fragrant. Then add rice with 2 Tsp of chicken powdered stock with 1/4 cup of water, pepper and 1/8 Tsp oyster sauce (OPT) for light brown color. Mix well and then transfer to rice cooker to cook, instead of water only; use water and chicken stock about 2 and 1/2 to 3 cups (a bit moist is good).[See Note below].

The next day: Preheat oven to 190° C. Greased with butter and coat with bread crumb on the ramekin. I use oval baking dish.

In medium sauce pan, melt butter. Blend in flour, salt and pepper. Cook for 2 minutes over low heat, stirring frequently. Increase heat to medium. Add milk and herbs, stirring frequently, until sauce comes to a boil. Cook until sauce thickens, about 5 minutes. Add a ladle of chicken flavoured rice and mix well. Remove from heat.

In medium bowl, beat egg yolks until thick and lemon colored. Add a bit at a time to sauce, stirring constantly so egg yolks will not curdle. Then mix in the remainder warm up chicken flavoured rice (crush a bit so not lumpy). Cool for 20 minutes.

Gently fold 1/3 beaten egg whites then mix gently fold to coat but not really cover into rice mixture reserve a bit for topping. Place in ramekins or oval baking buttered dish.Top some egg whites on top.Bake for 20 -25 minutes or until set and golden brown. It will sink a bit if you open the oven door while it is cooking. Serve immediately with cooked sausage, mushrooms and salads; drizzle some sweet chilli sauce or on its own.

Note: To make the chicken stock see the ingredients to make chicken flavoured rice above. Reserved the meat from the chicken; discard the bones, together with sausages, and mushrooms to add into the cooked rice; I shredded the chicken meat; you can cut if you want.

Cooked the sausages and mushrooms in a bit of oil until mushrooms soft and sausages are cooked for 5-7 minutes. Separately cooked the other sausages.

Check out the original recipe https://www.epicurious.com/recipes/member/views/LONG-GRAIN-WILD-RICE-SOUFFLE-50145169

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Made by Helen Made by Helen

http://www.epicurious.com/recipes/member/views/LONG-GRAIN-WILD-RICE-SOUFFLE-50145169

Ingredients
2 cups cooked rice (I use my left over chicken flavoured rice:long grain)
5 Tablespoons butter, plus a sml cube to grease ramekins or oval baking dish
2 – 5 Tablespoon bread crumbs to coat ramekins or oval baking dish
3 Tablespoons flour
pinch of salt
pinch black pepper
1 and 1/2 cup milk heated (use skim milk)
a handful of herbs: basil, thyme, sage, spring onion, rosemary, parsley, chopped finely
2 cooked sausages, slice thinly diagonally
3 egg yolks
4 egg whites, stiffly beaten + 1/8 tsp cream of tartar

Prepare rice over night: Wash, drain well and pat dry rice. In a fry pan heat 3 Tbs oil + a good knob of butter, add 1 tsp minced garlic, 1 tsp minced ginger stir fry till fragrant. Then add rice with 2 tsp of chicken powdered stock with 1/4 cup of water, pepper…

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