6 Ingredients Or Less (Page 5)
seri8888: Ty kiss.
Putting ingredients and methods in text help, especially for those who for whatever reason can't watch/access the video/s.
In my experiences short videos is better in attracting people to watch, say between 1 - 3 minutes.
This is not written in the stone rule or even a rule, also I'm aware some long videos can be a necessity as there can be no short cut or anything simpler (sometimes).
Similarly there are exceptions, such as having more than 6 ingredients, especially for delicious recipes.
The tornado omelette is a good technique for presentation, I like it
seri8888: Plate of Origin theme is base on Australia cooking show on 10 countries.
Done :Italy, Australia, India, Venezuela, Cameron, French, Lebanon and Vietnam.
Covering today :Greece
And last country will be China
After that I'll start a short tips covering anything and everything about foods and cooking.
seri8888: FOOD OF ORIGIN COUNTRY : GREECE
Saganaki (pan seared cheese)
450 - 500g firm cheese (graviera or halloumi)
1/2 cup water
2/3 cup all-purpose flour
1 tablespoon olive oil
2 to 3 lemons (quartered)
Cut the cheese into slices or wedges roughly 1.5 cm thick by 8 wide.
Moisten each slice with cold water and cover it in the flour. Shake off any excess flour.
Fry it in olive oil in non stick pan
seri8888: Spanakopita: Greek Spinach Pie With Feta Cheese
Approximately for 12 to 16 servings
For the Filling:
I kg spinach, fresh or frozen, chopped (completely squeeze out excess water)
1/2 cup olive oil
4 large onions, diced
2 bunches green onions, diced
1/2 cup coarsely chopped parsley (optional)
1/2 cup coarsely chopped fresh dill, or 3 tablespoons dried dill (optional)
1/4 teaspoon ground nutmeg (optional)
Salt, to taste
Freshly ground black pepper, to taste
1/2 pound feta cheese, crumbled
4 large eggs, lightly beaten
230 - 250g ricotta cheese, or cottage cheese
Filo pastry (use ready made Borg's filo pastry or any brand ready made filo pastry)
4 tablespoons unsalted butter, melted
1/4 cup olive oil
450g - 500g filo pastry sheets
Heat 1/2 cup of the olive oil in a deep saute pan or large Dutch oven. Saute the onions and green onions until tender.
Add the spinach, parsley, and dill, and cook for 5 to 10 minutes until the spinach is wilted and heated through.
Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool
In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
Add the cooled spinach mixture and mix until combined.
Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease the pan.
Preheat the oven to 180 C Layer about 8 sheets of filo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
Add the spinach mixture to each pan in an even layer and press with a spatula to flatten.
Layer ANOTHER 8 filo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
Bake until the pie turns a deep golden brown, 20 to 25 minutes.
OR, you can also individually fill the filo and then folding it into triangle shape ( traditionally) or which ever shape is easier
seri8888: FOOD OF ORIGIN COUNTRY : CHINA
Tomato egg soup
cilantro 2 stalk (optional and can be replace with Chinese celery or common celery)
cornstarch 15g = 2 tablespoons
salt 4g = 1/2 teaspoon
white pepper powder 1g = 1/4 teaspoon
sesame oil 3g =1 teaspoon (optional)
-Chops all the vegetables
-Put tomatoes in boiling water
-In a bowl mix cornstarch with water then pour half first into the soup, wait for it to thicken (if not thick enough pour in more)
-Mix eggs in a bowl and pour into the boiling soup and gently stir
-Add the salt, pepper, cilantro and seseme oil
seri8888: Sweet and sour chicken
1 pound boneless, chicken breasts/thighs, cut into bite-sized pieces
Salt and pepper
½ cup cornstarch
2 eggs, beaten
Oil to fry
1 tablespoon oil
½ tablespoon minced garlic
1 bell pepper, diced
¾ cup cider vinegar
1 tablespoon soy sauce
¼ cup ketchup
½ cup sugar
-Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg and fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
-In a large pan, heat oil and fry garlic until fragrant.
-Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
-When the sauce has thickened, add the fried chicken. Toss to coat.
-Garnish with chopped scallions and sesame seeds. Serve with rice or not
Blurrh: Think I'll go for the authentic rendition. Sounds delectible. Bit of work considering the lack of easy access to quality cuts of dog, I think the extra time and effort will be worth it though. Thanks for the recipe Sliver_Fox
seri8888: Here are my 3 tips of the month/week
If you over salted a soup add potatoes, if potatoes is not part of the soup it can be scoups out later, after it "unsalted" the soup.
Coogee rice porridge takes a long time to cooks. A way to cut down the cooking time is to soak the rice overnight, plus you can break down the grains if you wish.
Fast and easy pickles, mix salt and sugar (adjust it according to your taste, if you prefer salty or sweeter pickles) into some white vinegar. Add thinly sliced raw vegetables, let it marinated for about 15 - 20 minutes
Up front disclosure: I am a novice cook.
Thank-you, though, for your varied 'Country of Origin' series seri.
seri8888: I did use cooked rice but it doesn't taste the same, not the coogee I'm after. But sure some people prefer that. Ty for sharing
smilingkiss: i not even a cook, i burnt water and 6 pots burnt in one year so my bf asking us to eat outside
smilingkiss: but that is what we all asian do but if you want a good congee you use sticky rice mix with ordinary rice but the base of the soup is important to have a good congee ,,,,,,you cannot go wrong saute garlic , onion and ginger then put the bones of chicken and pork, boil for an hour with coriander roots , with white radish to make the soup sweet,,,, then season it
Yes seri, cooking is a great skill to have. I wish they taught us boys at school as they taught all the girls at my sister's school. Oh well . I am only able to cook very simple things. Spaghetti bolognaise is - by quite a margin - the most 'difficult' meal I can cook. The help you have provided seri (and the others who have contributed here) is by bringing my mind back to cooking. I do not want to say more (nothing to do with you or anyone else) except that that is a help. Thank-you. If I succeed with a recipe then, of course, I am happy to share it here.