Tuesday, 05 October 2010 04:42

Any One Hungry!!!!

Written by  jAYjAY Q

Let's cook!!

Hello Lezbelib.com members, have you ever tried to cook but couldn’t think of what to cook? Yes it happens to all of us, including me.

When cooking, make sure you know how many people you’re feeding so you can make enough food for everyone.

So what to cook today?

I know how about Goat’s Cheese Salad as the appetizer, Steak with Warm Tomato Salsa as the main course, and a Chocolate Float as the dessert. Sounds great!

Let’s Start?

These ingredients will serve four people. If you’re serving more than four do the math.

Goat’s Cheese Salad:

  • 175g/6oz - mixed salad leaves, such as lamb’s lettuce, arugula, cress

  • Some large-leafed herbs, like chervil and flat leaf parsley

  • 15ml/1 tbsp - toasted hazelnuts, roughly chopped

  • 15-20 - goat’s cheese balls or cubes ( make sure the goat’s cheese balls have lots of flavor)

How to make the salad:

If you have large salad leaves, tear them up to your likings. Mix the herbs and salad leaves with the toasted, chopped nuts in a large bowl and set aside. Make sure the Goat’s cheese balls or cubes are set aside to be drained.

If you like to garnish your food, reserve toasted, chopped nuts on the side.

Of course every salad has a specific dressing.

  • 30ml/2 tbsp - Hazelnut oil, olive oil or sunflower oil

  • 5-10ml/1-2 tbsp - sherry vinegar or wine vinegar, to taste salt and ground black pepper

How to make the dressing:

Whisk the hazelnut, olive or sunflower oil and vinegar together, and then up to your likings season with salt and ground black pepper.

Once you’re done with all, set aside, because just before serving, you’re going to toss the salad in the dressing. This is where you’re garnishing skills come in handy, arrange the drained goat’s cheese balls or cubes over the leaves, and sprinkle over the remaining chopped nuts and serve.

 

 

How is everything so far? I hope well!

Remember while cooking that you have kept a positive mind. And not always will the picture look like what you made.

You ready for the second part.

These ingredients will serve two people, if anything, do the math.

Steak with Warm Tomato Salsa:

  • 2 - steaks, make sure it’s about 2cm/ 3/4 in thick

  • 4 - large plum tomatoes

  • 2 - scallions also known as spring onions

  • 30ml/2 tbsp - balsamic vinegar

  • Salt and pepper to season the steak

  • 1 - bag of ready to steam green beans

We are starting with the steak, trim any excess fat of the steaks and on both sides season it with salt and pepper. Heat a non-stick frying pan and cook the steak for about 3 minutes on each side for medium rare. (Considering the fact that the steaks are 2cm/3/4in, if they are bigger then it would be longer and of course if you don’t like medium rare, and like it well done it would be a little longer than 3 minutes.)

Meanwhile, the steaks are getting cooked; you can put the tomatoes in a heatproof bowl, cover them with boiling water and leave it for 1-2 minutes. Once you start to see the tomato skin splitting, drain them and peel them, then halve the tomato and scoop out the seeds. Once all is done dice the tomato flesh; not too big and not too small.

Are you keeping an eye on your steaks?

Well once the steaks are done to your likings, remove me them from the no stick frying pan with a fish slice, you will use a fish slice utensil to drain off any excess oil (make sure the excess oil stays on the frying pan) and transfer to a plate. Please keep it on a very low oven temperature while you finish preparing the salsa.

Okay you are almost done?

This can be tricky. Get the scallions and thinly slice them and add them to the cooking juices in the frying pan with the diced tomatoes, balsamic vinegar, 30ml/2 tbsp of water and a little seasoning. Stir briefly until warm, scraping up any meat residue. Steam the green beans once the salsa is done, spoon the salsa over the steak and the green beans go on the side to serve. (Garnishing skills come in handy at this point)

 

And last but not least, everyone’s favorite the dessert.

These ingredients serve two people. If you have more do the math.

Chocolate Float:

  • 115g/4oz plain (semisweet) chocolate, broken into pieces
  • 250ml/8fl oz cup of milk
  • 15ml/1 tbsp caster (superfine) sugar
  • 4 large scoops vanilla ice cream
  • 4 large scoops dark chocolate ice cream
  • A little lightly whipped cream
  • Grated chocolate or chocolate curls, to decorate

To start you’re going to put the chocolate in a heavy pan and add the milk with the sugar. Heat gently, stir with a wooden spoon until the chocolate until the chocolate has melted and the mixture is smooth. Pour into a bowl and set in a large bowl of iced water to cool quickly.

Mixed the cooled chocolate, with half of the ice cream scoops (two scoops of vanilla and two of dark chocolate) blend them until the mixture looks like chocolate milk.

The remaining scoops place them on a tall two tall glasses alternately. For example: vanilla, then chocolate. Once you’re done, grab a dessertspoon, drizzle the chocolate milk over and around the ice cream in each glass, so that it dribbles down in swirls.

To top it off with lightly whipped cream and sprinkle over a little grated chocolate or some chocolate curls to decorate.

Be sure to serve immediately. It is ice cream it tends to melt quickly.

Had fun? I hope so.

Now you can enjoy and Dig in!!!