Minoo invited Winnie to demonstrate how to make Beancurd Roll in the South Arm Community Kitchen due to request from some participants.
Beancurd Roll is a very timing consuming recipe as it requires a lot of peeling, chopping and grating. Luckily we had a lot of helping hands that day.
We made two versions of the Beancurd Roll that day; a Pork Beancurd Roll and a Vegetarian Beancurd Roll because one of the participant is a vegetarian. For the vergetarian version, we substituted the pork with omelette, cabbage and mushroom. You can also use dried tofu for the vegetarian version.
The second dish that Winnie demonstrated is an Omelette with Onions and Shiitake Mushrooms.
- 1 pound onion, thinly sliced
- 3 eggs, lightly beaten
- 2 to 3 dried shiitake mushroom (soak in water to reconstitute)
- 2 garlic cloves, minced
- bonito flakes for garnishing
- 1 teaspoon sesame oil
- 1 teaspoon mushroom seasoning granule (optional)
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 1/2 teaspoon cumin seeds
- 1 teaspoon sugar
- salt to taste
Makes 5 servings as side dish
When we were almost done with the canning of the Apple Ginger Chutney, Gretchen dropped in with a bag of home grown onions for canning. The onions are huge, jumbo size.
According to Karen DW, onions are low in acidity and they need to be pickled.
So, we did a quick Pickled Onions canning for Gretchen. Pickled onions can be tossed with salad or added to sandwiches, especially cheese sandwiches.
- 3 large onions
- 4 cups apple cider vinegar
- sea salt for flavouring
Source: Karen DW
Makes about 9 x 250ml jars
It’s meeting time again for the South Arm Cooking Club for Seniors. It’s seems a long time since I attended the senior kitchen because I skip one of their kitchen since Minoo was repeating the same recipes done in another kitchen. The seniors kitchen met once every two week. If I skip a kitchen, then I’ll see them only once a month. That’s the reason it seems a long time I did not see my seniors friends.
Marian prepared four recipes for the seniors kitchen. The first recipe is the ever popular French Onion Soup which is a very common soup dish serves in France. This soup recipe can be prepared ahead of time and keep frozen.
Onions contain chemical compounds such as quercetin which believed to have anti-inflammatory, anti-cholesterol, ant-cancer, and antioxidant properties. Other claims that has never substantiated includes weight loss. Nevertheless, onions bring sweetness to dishes. The aroma of frying onions always a good sign of home cook food.
- 1 tablespoon butter
- 4 large onions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme or fresh thyme
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 9 cups low sodium beef stock
- 6 to 8 slices of French bread
- 3 whole garlic cloves
- 2 tablespoons olive oil
- Mozzarella cheese, grated
- salt and pepper to taste
Source: this recipe is adapted from Classic soups by Debra Mayhew
Serves 6 to 8