Fritter Batter

2 cups flour
2 tsp baking powder
2 eggs (lightly whisked)
2 cups milk
1 tbsp vegetable oil
pinch salt
pinch black pepper

1. Mix flour, baking powder, salt and pepper in a large mixing bowl.
2. Lightly whisked milk & eggs in a jug.
3. Make a well in the center of the bowl and gradually stir milk mixture into flour. Add oil and stir until really smooth.

The batter should be thick enough to coat the back of a wooden spoon and the consistency of double cream.

This crisp, golden batter is ideal for coating fish and vegetables e.g. Mushrooms, onion rings, cauliflower. Substitute black pepper with vanilla for fruit.

Enjoy!

BARBECUE SAUCE WITH MUSTARD

Now who doesn't love a good 'ol BBQ with family and friends? This sauce makes a great one ready to impress.

"Baste over chicken, turkey, ham or hot dogs."

1/2 cup sugar
1/4 teaspoon ground oregano
1/2 teaspoon ground thyme
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon cornstarch
1/2 cup vinegar, divided use
1 cup molasses
1 cup ketchup
1 cup prepared mustard
2 tablespoons oil

Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make a paste; set aside.

Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely.

Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months.

Enjoy!

Puerco Pibil

Interesting. Watch out for what he said at the beginning of the vid. So learn! Great tips to pick up too.

Like I'd substitute the pork part to something else like lamb or beef. I don't eat pork. But I thought the marinade as interesting to try. I'll definitely try this. Now where the heck can I find annato seeds in this country???

Enjoy!

Chocolate Sorbet

Here's my all time favorite dessert. Simple and invigorating.

Ingredients:

1 cup milk
1 cup water
¾ cup sugar
4 Tbsp Dutch process cocoa powder, sifted
3 Tbsp corn syrup
1 Tbsp lemon zest
dash salt
7 oz bittersweet chocolate, chopped


Method:

1. Whisk together milk, water, sugar, cocoa, corn syrup, lemon zest and salt in a saucepot over medium heat until sugar is dissolved. Add chocolate and continue stirring until melted. Keep chocolate just below a simmer and stir until mixture is smooth, and visible chocolate grains dissolve away. Remove from heat and chill.

2. Pour sorbet base into ice cream maker following manufacturer's instructions*. Scrape sorbet into a container and freeze for at least 2 hours before serving.

* If you don't have an ice cream maker, freeze sorbet until solid, then pulse in food processor or blender until smooth and return to freezer again until firm.

Off course you can substitute the chocolate with something else like pureed berries. How about green tea sorbet?

Enjoy!

I Cook

Just a tad of introduction. I'm no chef but I cook. And this blog is all about food. Recipes, food that I love, food that I learned, food that come across my path, perhaps some food that I found bizarre... everything food.

Now how do I start...........................