Fruity and Creamy Puff Pastry

My hubby brought large puff pastry at home and I really don’t know what should I do with it aside from eating it as it is, so I asked question in yahoo answers if anybody knows a good recipe for it and somebody answered me to make it into this one. The result was really yummy and it was gone like a wind from the moment I served it. To the one who gave me thsi recipe, thanks a bunch!🙂

Ingredients:
3 pcs. large puff pastry
1 can 350 g fruit cocktail
1 can 170 g strawberry flavored cream
1 ½ cups cream cheese
½ cup condensed milk
confectioners sugar (optional)

Directions:
1. In a bowl, combine fruit cocktail, strawberry flavored cream, cream cheese and condensed milk altogether. Mix well.
2. Line shallow dish (the same size of the pastry) with one puff pastry, spread half of the cream mixture over it.
3. Cover with another puff pastry, spread 2/3 of the remaining half of the mixture over the pastry and cover again with the remaining last or third pastry.
4. Use the remaining cream mixture to garnish it. Sprinkle with confectioner’s sugar if desired.
5. Refrigerate for at least one hour before serving. (sliced according to your desired sizes)

Baked Stuffed Squid with Mushroom Sauce

This post is mainly about baked and stuffed squid. Forget about mushroom sauce because I used instant mushroom sauce powder that my hubby bought from somewhere. Actually, this might be the simplest way to stuff squid but I tell you, it was really yummy. The mushroom saucde made it more yummier also.  

Ingredients:
1 large squid (about 750 gm or bigger)
1 large onion, shopped
2 tbsp. ginger strips
salt
pepper
Instant Mushroom sauce

Directions:
1. Wash squid, make several slit on its belly horizontally, enough to insert the spices.
2. Stuff with onion, ginger and pepper.
3. Sprinkle with salt and pepper.
4. Baked in a preheated 250 degrees Celsius oven for 30-45 minutes.
5. Prepare the mushroom sauce.
6. Pour over the baked squid and serve.

Shrimp Biryani

Long grain rice became part of our regular meals already specially every weekends, I always cooked it on weekends since it requires longer time to cook than jasmine rice. I cooked various recipes already, some were posted on this blog. One of my favorite way to cook is Biryani, however, as I mentioned in my previous post that I always omit some of the original biryani spices because it is not suitable for out taste. I just want to cook something everyone of my family will enjoy to eat.

The recipe below is on of my favorite way to cook shrimp biryani.

Ingredients:
2 cups long grain or basmati rice
500 g shrimps, peeled
3 cloves garlic, minced
2 large onions, chopped
2 tbsp. chopped ginger
2 large tomatoes, chopped
1 tsp. curry paste
1 tbsp. tomato paste
¼ tsp. black pepper powder
¼ tsp. dried coriander leaves
2 tbsp. light soy sauce (optional)
¼ tsp. turmeric powder
1 green bell pepper, sliced into strips
1 large carrot, cube
¼ cup raisins
4 tbsp. olive oil
Cooking Spray (optional)

Directions:

1. Wash then soak rice with enough cold water for 10 minutes.
2. Boil enough water or about 10 cups in a cooking pot. Add salt and 2 tbsp. oil. Drain rice and put in boiling water. Boil for 6-7 minutes or until rice are slightly tender. (Pease note that the length of the cooking time for the rice may vary depending upon the kind of rice you used.) Drain and set aside.
3. In a separate pot, heat olive oil. Saute garlic until slightly brown, then add onions, ginger and tomatoes. Stir and saute until tender.
4. Add shrimps, curry paste, tomato paste, coriander leaves, soy sauce and turmeric powder. Cook until shrimps are done.
5. Add bell pepper and carrots, cook for 1 minute.
6. Heat another cooking pot, grease the bottom with cooking spray. Place the 1/3 part of the ccoked rice, then add the half of shrimp mixture, then another 1/3 of the rice, add the remaining half of the shrimps, then the remaining rice. Rice should be on top.
7. Put the raisins on top of rice.
8. Cover the pot and cook for 15 minutes over very low heat.
9. Transfer to a serving dish and serve.

Shrimp and Vegetable Salad

if you like red cabbage, then this salad is for you😀

Ingredients:
Red cabbage, shredded
Carrots, shredded
Lettuce Romaine, cut into small sizes
Tomatoes, thinly sliced
Boiled shrimps, peeled
3 tbsp. lemon juice
French Dressing

Directions:
1. Toss all vegetables and shrimps in a salad bowl.
2. Add lemon juice and French dressing.
3. Mix together.
4. Refrigerate before serving if desired.

Plain Yellow Rice

This is one of my simplest way to cook plain yellow rice. I just used my imagination and here’s the outcome.🙂

Ingredients:
3 cups long grain or basmati rice
2 cloves garlic, minced
1 large onions, chopped
¼ cup butter
½ tsp. turmeric powder
salt
Water

Directions:

1. Wash then soak rice in cold water for 10 minutes. Drain
2. Boil enough water or about 10 cups in a cooking pot. Add salt and 2 tbsp. oil.
3. Add rice and boil for 6-7 minutes. Drain.
4. Heat butter in a cooking pot, saute garlic and onions for few seconds. Add turmeric powder and rice. Mix gently. Be careful not to break the rice grains.
5. Cover the pot, cook over very low heat for 15 minutes. Nice to serve with chicken barbeque and vegetable salad.

Vegetable Fried Rice 3

This fried rice was inspired by the fried rice that I bought for my son Azhfaar from Popeyes Restaurant’s booth few weeks ago. We watched the Kapuso all-stars basketball game at the Adeliyah gym few weeks ago and our son was with us, he was hungry at the middle of the gym so I bought something for him to eat, a fried chicken and vegetable fried rice, the vegetable used were bell peppers and eggplants only and it was really yummy, I let my hubby tasted it and he said he never thought that eggplant was good for fried rice! lol🙂

We had eggplant the other day and some cold rice also, so I made this recipe.

Ingredients:
2 cups cold cooked rice
2 cloves garlic, minced
1 medium onion, minced
1 medium eggplant, chopped
½ cup chopped carrots
½ cup chopped green bell pepper
2 tbsp. light soy sauce
2 tbsp. dark soy sauce
pepper to taste
2 tbsp. cooking oil

Directions:
1. Heat oil in a wok, saute garlic and onion until aromatic, add eggplant, carrots and bell pepper, season with light soy sauce. Cook until vegetables are tender.
2. Add rice and dark soy sauce. Cook and stir for 2-3 minutes or until rice grains are heated through.
3. Add pepper if desired. Serve.

Related Posts:
Vegetable Fried Rice
Vegetable Fried Rice 2
Tips in cooking fried rice

Easy Crab Cake

It’s been a long time that I did not able to eat crabs here in Kuwait because I really don’t know why everytime I ate crabs here I experience nausea and headaches whereas in Philippines, no matter how many crabs I ate, I did not feel anything bad in my stomach.

We went to the fish market the other day and I cannot resist to buy the crabs there, we immediately boiled it but I never eat it since I was afraid that I might get sick again, lol, so I flaked the remaining and made it into this recipe because I knew that when I cook and ate it with some ingredients, I never feel bad at all.

Ingredients:
1 cup cooked crab flakes
2 tbsp. chopped onion
1 tbsp. chopped tomato
2 tbsp. fine bread crumbs
1 egg, beaten
1 tsp. fish sauce
¼ tsp. black pepper powder
¼ tsp. salt or to taste
Cooking oil for deep frying

Directions:
1. Combine all ingredients together in a bowl except the cooking oil. Mix very well.
2. Heat cooking oil in a frying pan, take 1 tbsp. from the batter, flatten on a frying pan and fry until golden brown, turning once to cook the other side.
3. Drain on paper towels to absorb the oil, serve with your favorite dipping sauce.

Related Posts:
Baked Fish with Crab and Cheese