Middle Eastern Flavour Pork, Chickpea and Couscous Casserole

Andrea made this Middle Eastern Pork, Chickpea and Couscous Casserole as her second dish in the South Arm Community Kitchen.

This is a one-pot party dish which features easy-to-use couscous and nutrient-packed chickpeas. This dish is highlighted by the rich flavours of cumin, coriander and zesty orange.

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Ingredients

  • 2 tablespoons olive oil
  • 1 1/4 lb lean boneless pork loin or pork tenderloin, cut in thin strips
  • 2 cups sliced carrots
  • 1 large sweet green or red pepper, diced
  • 1 large onion, cut in wedges
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh ginger root
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 can (19oz/540ml) chickpeas, drained and rinsed
  • 2 cups chicken or vegetable stock
  • 1 tablespoon grated orange rind
  • 1 cup orange juice
  • 1/2 dried cranberries or raisins
  • 1 piece of leek, cut in thin strips
  • 1 1/2 cup couscous
  • 1/2 cup chopped fresh coriander or parsley

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Click on the link below for the instructions.

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Strawberry Swiss Roll

This blog is for Hok who had asked for the Swiss Roll recipe as seen in the Richmond Community Kitchen Summer Open House entry some time ago. I spoke to Andrea, who came from Germany, about this and she demonstrated the recipe a couple of weeks ago at the South Arm Community Kitchen.

The last time she made it, it was a Mango Swiss Roll. She made a slight change this time and used strawberries instead. The cake is made from simple eggs and sugar while the filling is made of whipping cream and strawberries.

Preparing the ingredients are very simple. The trick is with rolling the delicate cake up. It takes quite a bit of practice to get it right because it tears easily if you’re not careful. You should give this a try.

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Ingredients

  • 4 eggs
  • 1/2 cup sugar
  • 2 teaspoons sugar or vanilla sugar
  • 1/2 cup flour
  • 1 cup whipping cream
  • 2 cups strawberries

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Minestrone Soup

For the second dish, Jean made a Minestrone Soup. Jean specifically made this dish for Tanni who had requested to learn how to make Italian dishes.

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Minestrone is an Italian soup made with fresh seasonal vegetables, often with the addition of pasta or rice and beans which make it into a complete meal by itself. Minestrone soup is also known as the poorer people’s cuisine in Italy. It is very filing and cheap to make and yet nutritious.

Ingredients

  • 1 large onion, chopped
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 fresh tomato, diced
  • 4 or 5 bunches of baby bok choy, chopped
  • 1 28oz can chopped tomatoes
  • 1 15.5oz can beans (Jean used white kidney beans)
  • 1/2 cup long grain rice
  • 2 cups tomato juice
  • 4 or 5 cups water
  • 4 teaspoons minced garlic
  • 1 tablespoon parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon marjoram
  • 1 teaspoon summer savory leaves
  • 1 teaspoon thyme leaves
  • 1 teaspoon ground black pepper
  • salt to taste

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There is lots of slicing and dicing to do but with so many helping hands in the cooking club, its done in a jiffy.

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Click on the link below for the instructions.

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Norwegian Apple Pie

Jean made two dishes in the Gilmore Park Church cooking club meeting. Her first dish is a Norwegian Apple Pie which is a crust less pie.

This pie is good for peoples who watch their cholesterol as it uses only egg white.

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The Norwegian Pie is best served warm with some vanilla ice-cream.

Ingredients

  • 2 egg whites
  • 2/3 cup white sugar
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/2 cup chopped pecans (optional)
  • 1 teaspoon baking powder
  • 1 cup diced apples

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Click on the link below for the instructions.

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Death by Chocolate

Updated 14th Jan 2011: This location had been closed according to Urbanspoon.com.

It’s cake meet time again with Polly. We continue our quest for the best cake place in town.

This time, we decided to try Death by Chocolate in Metropolis. We were there around 10:30 am and we were the only customers there.

We were quite disappointed with the menu as there were only about five to choose from instead of the many we saw in their website. We ended up with Heavenly Dilemma which has both chocolate and cheese in it.

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The Heavenly Dilemma is served in a pool of white chocolate sauce with dollop of milk chocolate sauce. The crust has a very intense chocolate flavor. The cake is topped with some dark chocolate icing too. This thin slice of cake costs $7.95.

We enjoyed the cake with a chai tea and hot apple cider.

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Matrimonial Squares

The Matrimonial Squares is basically oats crusts with dates filling in the center layer. It is very nutritious and great for potluck and party. We have no idea why it is called Matrimonial Squares – there must be a good story behind it. Do you know the story?

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Ingredients

Base and Topping:

  • 2 cups rolled oats
  • 2 cups flour
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter

Date filling:

  • 1/2 pound dates, pitted
  • 2/3 cup water
  • 1/4 cup sugar (ignore if you do not like it too sweet)
  • 1 teaspoon lemon juice

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Click on the link below for the instructions.

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Banana Loaf Cake

In the Caring Place community kitchen, Jean made a Banana Loaf Cake and Matrimonial Squares.

Jean also shared with us the benefits of eating bananas. The benefits include healthy bowels, healthy cardiovascular, protection from strokes and ulcers, improve blood pressure and boost of energy.

Bananas are rich source of vitamins B, C and A. Bananas are also low in calories and fat, plus they have a high water content and potassium levels. A diet high in potassium foods and low in sodium-loaded processed foods can help reduce water weight.

The Banana Loaf Cake was moist and very rich in banana flavour.

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Ingredients

  • 1 1/2 cups all purpose flour
  • 1 cup white sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg
  • 3 large very ripe bananas
  • 1/2 cup nut pieces if desired

Click on the link below for the instructions.

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Vegetarian Tempura

Winnie’s second dish is fried vegetarian tempura. She used various root vegetables like sweet potatoes, taro and zucchini.

It is very simple to make as she uses the tempura batter mix from a box. Just add water to the right consistency and it’s ready for dipping the sliced vegetables for frying.

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Deep fry the vegetable tempura in small batches and drain them on paper towel to remove excess oil. It does not take long to fry the thinly sliced vegetables.

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