Tag Archives: Rice

Day 30 – Tteok

Well things have been busy around here. I’ve been away. I’ve been lazy. Sorry. I promise I will fill in the gaps with lots of amazing food. Honest.

This weekend we went to Wembley to watch TNA Impact Wresting. Little did I know the hotel we were staying in was barely a step away from the biggest Oriental Supermarket I’ve ever seen. Suffice to say, I’ve stocked up. I was not going to pay a tenner postage on Amazon. Now I have my glutinous rice flour. It’s time to make Tteok.

Ingredients

– 1 cup glutinous rice flour

– 1/3 cup boiling water

– dash of sugar

– dash of salt

– potato starch or corn starch

Apart from the elusive glutinous rice flour, the rest of the ingredients are easy to get hold of. Definitely recommend hunting for an Oriental market as opposed to buying online.

What To Do

1. Mix together all dry ingredients. (NOT starch)

2. Boil water

3. Pour over the dry mix.

4. Working quickly, combine the ingredients to form a ball. It shouldn’t be sticky so you may have to add more rice flour.

5. Dust a waxed sheet with the starch. Roll out the Tteok into whatever shape you fancy. It seems standard tteoks are 2″ cylinders or balls with filling.

These are so lovely, though I think possibly an acquired taste. They’re not as sweet as you would expect a ‘sweet’ to be but amazing if you know what you’re expecting. Will make these again, with fillings – when I get to a good store again. Thanks to EatYourKimchi.com for the video inspiration.

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Day 17 – Kedgeree

I bought food a while ago that was in the sale as I can’t pass up a bargain. One of these bargains was smoked haddock so the obvious next dish had to be Kedgeree. I was late home from work so I cheated a little and bought microwave rice.

According to Wikipedia Kedgeree is either from India then brought to the UK or from Scotland to India to the UK again. I always thought it was Scottish though.

Ingredients

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Smoked Haddock

1 small Onion

1 Tsp Cumin

1 Tsp Tumeric

1 Tsp Ground chilli

1 Tsp Curry Powder

2 Tbsp Creme Fraiche

2 Eggs

Steps

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In a small pan boil the eggs for 10mins. While they’re boiling, poach the haddock in a separate pan for a few minutes. Remove fish and allow to cool. Put fish water to one side.

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In a saucepan, add some butter and soften the onions. Stir in the chilli, tumeric, curry powder and cumin.

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In one go add the flour and stir in. Remove from the heat before gradually adding the fish water. Stir constantly.

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Flake in the fish straight in to the sauce and stir through gently so as not to break the fish up.

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The recipe says to serve the fish ‘sauce’ over the rice but I’ve always had the rice mixed in.

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And it’s done. It looks a lot darker than the photo but that might be the hot chilli.

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This was so hot, hotter than I remember Kedgeree being. I did use hot chilli instead of medium chilli powder as we like hotter food. It was so good though, but not really what I was expecting when you Google images of Kedgeree.

Day 9 – Japanese Week Day 1 – Sticky Rice

This week is to be dubbed sushi week. I realise it is Wednesday but that’s when my week can really start. Mondays are manic, Tuesday I am recovering from monday and the weekends I am preparing for Monday all over again. See, it makes sense.

As another of my New Year goals, I’m hoping to lose 40lbs. So far this year, and last, my work lunches have consisted of whatever the not so impressive local shop has to offer- pasties, sandwiches, ready meals. Not the most nutritional fare.

Today we start with the basics. Sticky rice. I have attempted sushi before and it was a disaster – suffice to say my rice was not sticky. Time to try again. I’m hoping that this recipe will work equally well for some awesome sounding Korean dishes too.

Ingredients

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2 Cups – White Sushi Rice

2 Cups – Water

3 1/2 Tbsp – Vinegar

1 Tbsp – Sugar

1 Tsp – Salt

I have seen a few recipes for sticky rice that call for normal short grain white rice. I will try them in the future as ‘official’ sushi rice is beyond expensive but I wanted to make sure all the ingredients this time were authentic to increase my chances of successfully making edible sushi.

Sticky Rice

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1. Measure out the rice into a large bowl and cover with water. Gently mix rice around. The water should go cloudy with excess starch. Drain and repeat until water is clear. Leave rice to allow water to be absorbed for 30 minutes.

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2. Into a pan place the rice and the measured amount of water. Cover with a lid and leave on a medium heat to come to a slow boil.

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3. Once boiling turn to a high heat for 1 minute. Do not remove lid.

4. Turn down to a low heat and leave to fully soak up remaining water for 10 minutes.

5. Take pan off heat and leave for a further 10 minutes.

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The recipe doesn’t actually tell you what you are meant to do with the sugar, vinegar and salt but having googled it, it seems you heat it all together in a new pan and ‘spritz’ over the cooked rice before using. A second recipe says to gently fork the seasoning through the rice.

Final result, sticky rice. It worked, I’m so excited. On to making maki rolls.

Day 2 – Risotto Ai Quattro Formaggi

If there is one thing you should know about me and food it’s this.

I. Love. Cheese.

All cheese, any cheese. White, blue, hard, soft, all cheese.

So naturally I wanted to make this – a recipe that contains not one but four cheeses.

Ingredients

Makes 4 servings.

1 medium · Onion
4 oz · Fontina cheese
5 oz · Gorganzola cheese
6 cup · Chicken stock (OR 3 cups canned chicken broth and
3 cup · Water)
5 tbsp · Butter
2 cup · Arborio rice (15 ounces)
3 tbsp · Grated Parmesan cheese
3 tbsp · Grated pecorino cheese
1 tbsp · Ground black pepper

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Upon searching, Fontina Cheese was not to be found. I was however recommended to use Edam as a substitute. So I did.

Here’s a fun fact – I love Hell’s Kitchen USA. Is it because of Chef Ramsey? Perhaps. The amazing food? Of course. But most of all I love the way they all say Ri-Soh-Toe. [I also found out that Coriander = Cilantro]

On with the recipe.

Risotto Ai Quattro Formaggi

1. Peel and finely chop the onion. Cut the Gorgonzola and Fontina into small cubes. In a saucepan bring the stock to the boil. Cover and keep warm.

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2. In a stock pot melt 4 tbsp of butter. Sauté the onions for 4 minutes until soft. Add the rice and cover with the butter. Sauté until translucent, for 1-2 minutes.

3. Add the stock, 1/2 a cup at a time allowing the rice to absorb the liquid fully before adding any more. Stir continuously.

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4. Continue to cook until rice is creamy and tender, this should take 20-25 minutes.

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5. Remove from the heat. Stir in the remaining butter and add the cheeses. Stir until fully melted. Season with the black pepper and serve straight away.

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The risotto smells beautiful. The continuous stirring was a pain, I’m much more of a stick it in and leave it alone cook. I’m learning. The cheese took a lot longer to melt in than I expected too – maybe smaller chunks next time.

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TASTE – Very cheesy. Who knew Gorgonzola was so strong.

COST – Posh cheese came in at around £1.50 a piece. Made loads though.

DIFFICULTY – Easy if you remember not to stop stirring.

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