Beef and Vegetable Stir-Fry

Beef and Vegetable Stir-Fry (joy of cooking)
Ingredients:
• 1/4 c soy sauce
• 2 tbls apple juice
• 1 tbls water
• 1 tbls sugar
• 1 tbls cornstarch
• 2 tsp sesame oil
• 1/2kg beef steak sliced into 2*1/2 inch strips
• 1 medium onion chopped
• 2 bell peppers, preferably 1 green , and 1 red chopped
• 1 cup sliced mushrooms
• 4 scallions, cut into 2 inch lengths
• 2 tbls minced peeled fresh ginger
• 1 tbls minced garlic
• 1/3 c chicken stock or water
• 3 tbls oil

Method:
mix in a medium bowl, the soy sauce, apple juice, water, sugar, cornstarch, and sesame oil. Add and toss to coat the meat, marinade for atleast 20 minutes. Mix together the ginger and garlic, remove the meat from the marinade and add the chicken stock to it and set aside. In in a wok or large heavy skillet over high heat until very hot but not smoking, 2 tbls oil. Add ginger mixture and stir-fry the ginger mixture until fragrant but not browned, about 30 seconds. Add the beef and stir fry, stirring to separate the slices, until browned, about 2 minutes. Remove the beef, ginger, and garlic to a plate. Wipe out the pan and reheat over high heat until hot. Then add 1 tbls oil, heat until hot but not smoking. Add the onion, peppers, and mushrooms and stir fry until crisp tender, about 2 minutes. Add the scallions, return the meat to the pan along with any accumulated juices, and the marinade mixture. Toss for 10 seconds over high heat. Garnish with chopped cilantro or scallions.

Teriyaki Marinade (allrecipes.com)

This marinade is especially good in fish.

Ingredients

1 cup soy sauce
1 cup water
3/4 cup white sugar
1/4 cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
1/3 cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger


Method:

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

http://allrecipes.com/Recipe/Teriyaki-Marinade/Detail.aspx

Quesadillas

Quesadillas:
Ingredients:
· 1 onion chopped
· 1 red/green pepper chopped
· ½ cup sliced mushrooms
· 1 courgette chopped
· 6 tortilla bread
· About 1 ½ cups shredded cheddar cheese
· About ½ kg boneless skinless chicken breasts
· 1 tsp garam masala or chicken spices
· ½ tsp cumin
· Salt & pepper
· 2 tbls olive oil
· 2 tbls sunflower oil
· 1 tsp garlic paste
Method:
Cut chicken into bite size pieces. Heat sunflower oil in a pan and fry the garlic then add the chicken, and mix well. Add the spices, salt and pepper, then lower heat and cook for about 1 hour or until chicken is done, adding water whenever the water evaporates. In another pan heat the olive oil, and add the vegetables, mix well and cook for about 15 minutes. When the chicken is nearly done add the vegetables and mix well with the chicken. In a non stick pan add a little bit of oil then place one tortilla bread, sprinkle about ¼ cup of shredded cheese then add some of the chicken filling, ¼ of cheese, then place another tortilla bread on top, and press it down with your hand. Flip the quesadilla on the other side so that both sides are browned. Once both sides are browned, remove from heat and cut into 4 slices with a pizza cutter.

Fish kebabs

Fish Kebabs

Ingredients:
· Fish fillet cut into cubes
· Mustard
· Garlic minced
· Salt & pepper
· Cumin
· Soy sauce
· Oyster Sauce
· Lemon Juice
· Onion cubes
· Tomato cubes
· Colored peppers


Method:
Marinade the fish in all ingredients except the onion, tomatoes and colored pepper, leave it for one hour. Then place on skewer with onion, tomatoes and colored pepper. Grill on a preheat grill.

Shrimps with curry sauce

Shrimps with curry
Ingredients:
• About 1 kg boiled shrimps
• 4 tbls flour
• 4 tbls curry powder
• 4 tbls butter
• 4 cups water
• 100 ml cream
• 1-2 cubes maggi

Method:
Melt the butter in a pot and mix in the flour, when the roux boils add the curry and mix well. Then add the water and whisk well until it thickens. Then add the maggi cubes, and cream. Just before serving add the shrimps to the curry sauce, let it boil briefly then take off the heat.

How to boil shrimps:
Add the shrimps to boiling water with onion salt and pepper, let it simmer for 3 minutes then remove from heat and place in strainer.

Tiramisu

Ingredients:
• 200g cream cheese
• 150ml whole milk
• 1 cup strong coffee
• 1 packet vanilla
• 3 tbls sugar
• 20g cocoa powder
• 1 can sweetened condensed milk (397g)
• 6 eggs
• 2 packets lady finger biscuits or marie biscuits
• 2 cans cream (2 x 170g) or 1 can cream and 1 small carton (250ml) heavy whipping cream

Method:
Prepare a cup of strong coffee and allow it to cool. Separate the eggs into whites and yolks. Heat the whole milk with Bonny sweetened condensed milk in a pan for5 minutes, add the beaten egg yolks, and thicken the mixture by heating gently (do not boil) for 20-25 minutes. Add the thickened mixture to a baking dish with a high edge, and place it in a refrigerator for one hour. Mix cream with the vanilla, sugar, and add these to cream cheese. Soak the lady finger biscuits in the cold coffee and place these on the cooled mixture of milk and egg yolks until you have used up all the biscuits. Then spread the cream mixture over this and sprinkle cocoa powder on top. Place the dessert in a refrigerator for at least 2 hours.

Chocolate Fudge Cake

Ingredients:
• 125 g (4 oz) plain chocolate
• 300 ml milk
• 125 g (4 oz) soft brown sugar
• 125g (4oz) butter or margarine
• 125g (4oz) caster sugar
• 2 eggs separated
• 250 g (8 oz) plain flour
• 1 tsp bicarbonate of soda
Chocolate fudge icing
• 25 (1 oz) butter or margarine
• 1-2 tbls milk
• 125g (4 oz) icing sugar
• 1 tbls cocoa powder
Method:
Grease an 18*28 cm (7*11 inch) baking tin. Place the chocolate, 4 tbls of the milk, and the brown sugar in a pan and heat gently, stirring, until melted. Stir in the remaining milk. Cream the fat and caster sugar until light and fluffy, then beat in the egg yolks thoroughly. Sift the flour and bicarbonate of soda together. Add to the creamed mixture with the chocolate mixture and beat until smooth. Whisk the egg whites until soft peaks form. Fold 1 tbls into the mixture to lighten it, then carefully fold in the rest. Trun into the prepared tin and bake in a preheated moderate oven, 180 degrees celcius (350 f) for 50 minutes until the cake springs back when lightly pressed. Turn onto a wire rack to cool slightly.
To make the icing, place the fat and 1 tbls milk in a small pan and heat gently until melted. Sift the icing sugar and cocoa together then add to the pan, mixing well until smooth; ass a little more milk if necessary.
Pour over the warm cake and spread evenly to the edges. Allow to set completely, then cut into squares. When cooled down cool in fridge before eating.