6 Ingredients Or Less (Page 4)
smilingkiss: easy ok
a slice of bread make it thin then crispy bacon and sausage roll it then deep fry it, server with ketchup on top or hot sauce ..... sliced pickles and served with mix fruits , and coffee
smilingkiss: ty , yes I have done that for i got bored but hey i am not a good cook you can also have just cheese roll it dips in egg and bread crumps and deep-fried, many version
seri8888: Plate of Origin theme is base on Australia cooking show on 10 countries.
Done :Italy, Australia, India, Venezuela and Cameron
To be cover : Lebanon, Vietnam, Greece and China (in no particular order)
FOODS OF ORIGIN COUNTRY = FRENCH
Lyonnaise Potatoes/Pan fried potatoes
1kg or a bit less potatoes, peeled and sliced into 1/4" thick rounds
3 tbsp butter
3 tbsp vegetable oil
2 small onions, thinly sliced
1/4 cup chopped parsley (optional)
Cover potatoes with 2” cold water. Bring to a boil and let simmer until crisp tender, about 4 minutes. Drain completely
Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet until shimmering, add 1/2 potatoes and 1/2 of the onions. Let cook until potatoes are starting to crisp and the onions are golden, about 5 minutes.
Add the rest of the butter, oil, potatoes, and onions and continue to cook, mixing until all onions are softened and browned, about 15 minutes
Remove from heat and stir in parsley. Season with salt and pepper before serving
French Creme Caramel (4 ingredients)
400g / approx two cups sugar (use half for caramel)
7 eggs (four whole, three yolks)
1 Litre whole milk
1 Vanilla bean or use bottle vanilla essence
Add half the sugar to a mixing bowl. Preheat oven to 160C
Break 4 whole eggs plus 3 egg yolks and add to sugar
Place the milk in saucepan, place on stove at high heat until it boils
Slice vanilla bean in half and scrape all the seeds or 1 teaspoon of vanilla essence
Add the seeds to the egg mixture and the vanilla pods/essence to the milk
Mix all ingredients by hand for 2 minutes
Once milk almost boils, combine it to the mixture while whisking fast
For the caramel:-
Place the remainder of sugar in saucepan on high heat with a little water just enough to soak, about one quarter cup
Once the caramel starts to brown, shake the saucepan to mix evenly, don’t let it get too dark as it will get bitter. Pour into ramekin mould
Let the caramel cool down for 5 minutes then fill the moulds with the mixture
Place moulds in a large baking dish, fill dish with hot tap water half way up and place in oven for 40 minutes at 160C – 320F in convection oven
Once cooked, remove from oven and take moulds out of water for cooling. Leave to cool at least 2 hours, for best results, keeps 1 - 2 days in the fridge
1 can Chickpeas (drain the water out)
1-2 cloves of garlic
1/3 cup tahini ( I sometimes don't add any when I have none)
1-2 tablespoons Lemon Juice
2 tablespoons olive oil
(add 2 tablespoons or more water if your hummus is too tick)
1/4 teaspoon of powder cumin (optional)
Salt to taste
Blend all ingredients in blender
400g mince meat ( traditionally lamb but beef or chicken can be use)
1 small onion
1 cup parsley
half a red capsicum
(Finely chopped or mince the onion, parsley and capsicum with food processor)
1/2 tsp black pepper
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp chili flakes
1/2 tsp allspice
a little oil for the grill pan
Mix all the ingredients well
Leave them for 30 minutes or overnight in the fridge
*I don't use the skewers(my choice), they are like elongated meatballs, can also be panfry with little oil, I usually grilled them in my oven griller
Before serving squeeze fresh lemon juice(optional).
Eat with rice, pita bread (any bread) or just by itself with salad. Taste better with Garlic sauce (Toum) and Chili Sauce.
seri8888: FOODS OF ORIGIN COUNTRY = VIETNAM
Vietnamese chicken salad
140g Thai rice noodle
1 cooked chicken breasts , shredded (I used left over roasted chicken from Coles)
50g radish , thinly sliced
½ red onion , finely sliced
small bunch mint leaves (can skip if you don't like mint or can't find it)
25g natural roasted peanut , roughly chopped
For the dressing
1 small red chilli , deseeded and finely chopped
zest and juice 1 lime
1 ½ tbsp each fish sauce
1 tbsplow-sodium soy sauce
1 tea spoon sesame oil
To make the dressing, whisk all the ingredients together in a bowl.
Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them).
Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve
seri8888: Vietnamese Rolls
Rice Paper Wrappers
Vermicelli Noodles/rice stick noodles
Fresh Herbs / Greens – The most common are mint,coriander/cilantro and lettuce.
I like to use what easily available like shredded carrots, thinly slice cucumber, capsicum and minty baby peas or just plain peas
Protein – Usually cooked prawns but I used roasted chicken, can also replace it with cooked beef etc
Option 1) Use ready made sweet chilli sauce or...
Option 2) Nuoc Mam Cham(mixed fish sauce)
Tweak the amount of any ingredient to get the flavour you like, such as more or less hot, salty, sour...
60ml (¼ cup) fish sauce
60 ml(¼ cup) rice vinegar
30ml/2 tbsp white sugar
125 ml(½ cup) warm water to stir in the sugar to dissolve it.
2garlic cloves, finely chopped
1red birdseye chilli, finely chopped
2 tbsplime juice
Option 3) Hoisin Peanut Sauce
1 tbsp hoisin sauce
2 tbsp peanut butter
Blend in a little sesame oil and garlic with some finely mince chillies for heat (optional, skipp if you don't like hot)
Option 4) Try all the sauces, one at a time
smilingkiss: what we do for this sauce is just green chili ,gralic , corriander palm sugar , fish sauce , lime juice put in the blender
sToLeMyHaLo: camping damper,the easy recipe made in a oven or in camp oven...
3 cups of flour
1 cup of thickened cream (thicker the better)
1 cup of lemonade.
combine mix into a dough until abit sticky
put on a floured board and press out til 3 -4 cm thick
put on baking paper and cook 15 mins or until top is golden.