Stir-fried beef with oyster sauce

Ingredients

• 450g lean beef steak
  
• 1 tbsp light soy sauce
• 2 tsp sesame oil
• 1 tbsp Shaoxing rice wine or dry Sherry
• 2 tsp cornflour
• 3 tbsp groundnut oil
• 1 red pepper, cut into chunky dice
• 1 green pepper, cut into chunky dice
• 3 tbsp oyster sauce
• 2 spring onions
  
  , finely shredded, to garnish

  Method

  1. Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
  2. Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
  3. Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

Fried stuffed cucumbers

Ingredients

• 2 (about 750g/1lb 10oz), cut into 2½ cm/1in slices cucumber
• 2 tbsp cornflour
• 3 tbsp groundnut oil

For the stuffing mixture

• 225g pork mince
• 1 egg white
• 1 ½ tbsp finely chopped spring onions
  
• 1 tbsp finely chopped fresh ginger
  
• 2 tbsp Shaohsing rice wine or dry Sherry
• 2 tbsp light soy sauce
• 2 tsp white caster sugar
• 1 tsp sesame oil

For the sauce

• 300ml chicken stock
• 2 tbsp light soy sauce
• 2 tbsp Shaohsing rice wine or dry Sherry
• 1 tbsp oyster sauce
• 2 tsp sugar
  
• 1 tsp cornflour mixed with 2 tsp water

For the garnish

• 2 tsp sesame oil
• ½ small pack coriander, finely chopped

  Method

  1. Using a small sharp knife, remove the seeds and fleshy pulp from the centre of each cucumber slice. Further hollow the cucumber with a teaspoon so that you have tubes with a roughly 5mm shell. Lightly dust the hollow interiors of the slices with the cornflour. Mix all the stuffing ingredients together in a bowl with 1 tsp salt and pepper, and stuff each cucumber ring with the mixture.
  2. Heat a wok or large frying pan, then add the groundnut oil. When it is moderately hot, add some of the stuffed cucumber rings. Cook slowly until they are slightly browned, then turn them over and brown the other side. You may have to do this in several batches, adding more oil if necessary.
  3. When the cucumber rings are browned, remove them with a slotted spoon and place on a plate. When you have fried all the rings, wipe the wok or pan clean.
  4. Reheat the wok or pan, add the sauce ingredients and bring to a simmer. Add the stuffed cucumber rings, cover the pan with a lid and simmer slowly for 7 mins or until the cucumbers are completely cooked. Lift them out of the sauce with a slotted spoon and transfer to a warm serving platter.
  5. Return the pan to the heat and reduce the sauce by a third over a high heat. Add the sesame oil and coriander, then pour the sauce over the stuffed cucumbers to serve.

Pineapple upside down biscuits

• INGREDIENT:    1 (285g) tin crushed pineapple
• 120g packed light brown sugar
• 60g butter, at room temperature
• 10 maraschino cherries
• 340g American biscuit dough (see note)

Method

1) Preheat the oven to 200C/Gas 6. Grease ten cups of a muffin pan.

2) Strain the tin of crushed pineapple, reserving the juice. Combine the pineapple, sugar and butter, and mix well. Divide the pineapple mixture between the muffin cups.

3) Place a cherry in the centre of each muffin cup, making sure the cherry hits the bottom of the cup. Separate the dough into 10 biscuits, then place 1 biscuit in each cup on top of the sugar and pineapple mixture. Spoon 1 tsp reserved pineapple juice over each biscuit.

4) Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes and then invert the pan onto a plate to release the biscuits. Serve warm.

Note: In the US you can buy American biscuits ready made in a tin. To substitute, see 

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Besanwali Bhindi Recipe CardPrep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Besanwali Bhindi Recipe

• Ladyfingers (bhindi) 8-10

• Gram flour (besan) 4 tablespoons

• Oil 2 tablespoons

• Onion 1 medium

• Cumin seeds 1 teaspoon

• Salt to taste

• Coriander powder 1 1/2 teaspoon

• Turmeric powder 1 teaspoon

• Red chilli powder 1 teaspoon

• Dry mango powder (amchur) 1/2 teaspoon

• Onion seeds (kalonji) 1/2 teaspoon

Method

Step 1

Thinly slice the bhindi diagonally.

Step 2

Heat oil in a non-stick pan. Slice the onion. Add cumin seeds and onion to the pan and sauté till onion is soft.

Step 3

Add bhindi, salt, coriander powder, turmeric powder and red chilli powder.

Step 4

Toss to mix and cook for 3-4 minutes, stirring occasionally.

Step 5

Add besan and toss to mix. Add amchur and mix well.

Step 6

Add onion seeds and mix again. Cook, stirring occasionally, till bhindi is done.

Step 7

Adjust salt, if required. Serve hot.

Summer Pudding Recipe Card

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Summer Pudding Recipe

• Strawberries hulled, 6-8 + as required

• Blackberries (kala jamun/jambul) 6-8 + as required

• Blueberries 8-10 + as required

• Sugar Free Natura 2 teaspoons

• Lemon juice of ½ lemon

• brioche slices 12

• Cream cheese as required

• Fresh mint sprigs for garnishing

Method

Step 1

Place a medium size ring mould on a plate.

Step 2

Roughly chop six to eight strawberries and six to eight blackberries.

Step 3

3. Heat chopped berries in a non-stick pan. Add eight to ten blueberries, Sugar Free Natura and lemon juice, mix and cook for two to three minutes. Lightly mash, add some water, mix and cook till soft and pulpy. Transfer in a bowl and refrigerate to cool.

Step 4

Grind the cooked berries mixture to make a smooth puree. Strain the puree in another bowl.

Step 5

Cut brioche slices using a medium size cookie cutter.

Step 6

Halve remaining strawberries and remaining blackberries.

Step 7

Dip prepared brioche roundels in puree. Place one roundel in the cookie cutter and place few strawberry halves. Put another roundel on top and place it above the strawberries, place blackberry halves on the edges and blueberries in the center and cover with another roundel.

Step 8

Fill a squeezy bottle with remaining puree.

Step 9

Transfer the prepared pudding on a serving platter and demould. Place two strawberries and a blackberry besides. Squeeze out some puree on top of the pudding and on the platter.

Step 10

Put a dollop of cream cheese on top and serve immediately garnished with a mint sprig.

Almond Oatmeal Breakfast Bites

Iii1/2 cup Jif® Creamy Almond Butter

• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup wheat germ
• 1/4 cup coarsely chopped whole almonds
• 3 tablespoons sweetened dried cranberries, chopped
• 1/8 teaspoon ground cinnamon

1. MIX almond butter, honey and vanilla in large bowl. Stir in oats, wheat germ, almonds, cranberries and cinnamon until evenly moistened. Shape into 1-inch balls. Chill 10 minutes.

Serving Size (1 bite of 24), Calories 80 (Calories from Fat 35), Total Fat 3.5g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 20mg, Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 5g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.

Summer Strawberry Cake

  

Modestly adapted from Martha Stewart Living (June 2005), via Karen Tannenbaum

Servings: One 9-inch cake, 8-10 servings

Prep Time: 15 Minutes

Cook Time: 1 Hour 10 Minutes

Total Time: 1 Hour 25 Minutes

Ingredients

• 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, softened, plus more for greasing the pan
• 1 cup plus 2 tablespoons sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk (low fat is fine)
• About 3/4 pound strawberries, hulled and halved

Instructions

1. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be very thick.)
4. Transfer the batter into the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan -- that's ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
5. Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
6. Note: Cake can be stored at room temperature for several days, loosely covered.

Nutrition Information

• Calories:241
• Fat:8g
• Saturated fat:5g
• Carbohydrates:40g
• Sugar:25g
• Fiber:1g
• Protein:3g
• Sodium:185mg
• Cholesterol:38mg