Page 146 – CWEB

Braised Pineapple (Pajeri Nenas)

CWEB

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October 20, 2020

Braised pineapple or locally known as “pajeri nenas” is an accompaniment to nasi minyak (buttered rice) served often during weddings. When an elder person approach a young girl and ask, “Bila kita nak makan nasi minyak?” When are we having nasi minyak? It means when are you getting married. Nasi minyak, pajeri nenas and beef curry is synonymous with Kelantanese and Johorean weddings.
Braised pineapples can be found in most food shops selling rice in these 2 states because pineapples are grown in both Kelantan and Johor states. It is very easy to make and the pineapples are not cored as simmering the core will soften but still hold the fruit together . The sweet savory sauce is thickened for a more intense flavor by reducing the sauce without the pineapples in it. This should take no more than extra 2 minutes over high heat. Chillies are added toward the end so that the dish is not too spicy. The marriage of spices, ginger and chilies makes this dish really yummy. Hope you enjoy cooking this dish! Please leave a comment after you’ve tried this dish.

Ingredients

1 medium size Pineapple, peeled and sliced into rings

1 red chili (optional), quartered

2 cm ginger, peeled and cut into matchstick

5 shallot, peeled and sliced

2 clove garlic, peeled and sliced

1/2 teaspoon turmeric powder

1 stick cinnamon

1 star anise

3 clove, peeled and sliced

1 tablespoon mustard seed

1 tablespoon vinegar

1 tablespoon oil

1 teaspoon salt

4 tablespoon sugar

1 cup water

Preparation

1. Heat oil over medium heat and fry mustard seeds til you hear the seeds pop.

2. Add in cinnamon, star anise and cardamom, turmeric. Fry for a minute until fragrant.

3. Add in shallots, garlic, ginger and fry until transparent . Take care not to burn it.

4. Add pineapple, vinegar, salt, sugar and water.

5. Cover and boil for 5 minutes.

6. Turn over all the pineapples and cover. Boil another 5 minutes.

7. When you remove the cover, the fragrance of pineapple should be present.

8. Remove pineapple and set aside.

9. Turn up heat to high to reduce the sauce. Pour sauce over pineapples and serve.

Credit: Foodista

Best Pumpkin Pie Cheesecake–Ever!

CWEB

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October 20, 2020

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In the world of successful mashups, pumpkin pie cheesecake reigns supreme. Two of the world’s most delicious desserts on one plate? Yes please!We think the addition of coconut oil and coconut sugar makes our version is better than all the rest. Cooking with coconut products adds that extra depth of flavor that turns good food into great food. Pumpkin pie cheesecake is the perfect dessert for your holiday meal, but there’s really no rule that says you need a special occasion to make it!Our recipe is easy to follow and quick to make, but it does require a long baking and cooking time. Reduce stress and make this dessert a day ahead before your juggling pounds of mashed potatoes, green bean casseroles and homemade rolls.

Ingredients

Crust:

-2 cups graham cracker crumbs

-2 tablespoons Coco Treasure Organic Coconut Oil, melted

-2 tablespoons Coco Treasure Organic Coconut Sugar

Filling:

-2 8-ounce packages cream cheese, softened

– ½ cup coconut sugar

– ¼ cup Coco Treasure Organic Coconut Nectar Syrup

-3 large eggs

-1 15-ounce can pumpkin

-1 teaspoon Coco Treasure Organic Coconut Flour

-2 teaspoons pure vanilla extract

-1 ½ teaspoon pumpkin pie spice

Preparation

1. Preheat oven to 350 degrees F.

2. Mix all ingredients for the crust in a medium-sized bowl. Press the mixture evenly into the bottom of a 9-inch spring-form pan. Set aside

3. For Filling:

4. Beat cream cheese, coco sugar and coconut syrup in a large bowl with an electric mixer on medium speed until the mixture becomes fluffy.

5. Add eggs, one at a time. Beat on low speed just enough to incorporate each egg before adding another.

6. Add remaining ingredients. Beat on low to mix well.

7. Pour filling over crust.

8. Bake approximately 50 minutes or until the center is almost set. A pick placed into the center will still have a small amount of batter on it. Turn the oven off and let the cheesecake set in the oven for another 60 minutes.

9. Remove from oven, and run a small knife around the rim of the springform pan in order to loosen the cheesecake from the sides.

10. Continue cooling on a wire rack until the pan is cool to the touch.

11. Remove the outer ring of the pan. Cover the cheesecake with plastic wrap and refrigerate for 4 to 24 hours before serving.

Credit: Foodista

Abbaye De Belloc Cheese is a hard, unpasteurized farmhouse cheese made from sheep’s milk

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October 11, 2020

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Abbaye de Belloc Cheese is a hard, unpasteurized farmhouse cheese made from sheep’s milk. It is shaped like a flat wheel and has a firm, yet creamy and rich texture. The rind is naturally grey with patches of red, orange and yellow. It has subtle burnt caramel flavors and a distinct lanolin aroma resulting from its 6 month maturation process. It is made in France.

Information

Translations: Abbaye De Belloc Siers, Abbaye de Belloc SÅ«riai, Abbaye De Belloc BrÃ¢nzÄƒ, Abbaye De Belloc sira, Abbaye De Ser Belloc, Abbaye de Belloc Kaas, à¤…à¤¬à¥ˆ à¤¡à¥€ Belloc à¤ªà¤¨à¥€à¤°, Abbaye De Queijo Belloc, Abbaye De Belloc ÑÑ‹Ñ€Ð°, Abbaye De Î¤Ï…ÏÎ¯ Belloc, Abbaye Ø§Ù„Ø¬Ø¨Ù† Ø¯ÙŠ Ø¨ÙŠÙ„ÙˆÙƒ, Abbaye ë“œ Belloc ì¹˜ì¦ˆ, Abbaye De Belloc SÃ½ry, Abbaye De Belloc Keju, é˜¿è´ä»£è´æ´›å…‹å¥¶é…ª, Abbaye de Belloc Formatge, Abbaye De Belloc Syry, Abbaye ×“×” Belloc ×’×‘×™× ×”, Abbaye de Belloc Ost, ÐÐ±Ð±Ð°Ð¸Ðµ Ð´Ðµ Ð‘ÐµÐ»Ð»Ð¾Ñ† ÑÐ¸Ñ€, ã‚¢ãƒ™ã‚¤ãƒ‡ãƒ™ãƒãƒƒã‚¯ãƒãƒ¼ã‚º, Abbaye de Belloc fromage, Abbaye de Belloc Cheese, Abbaye de Belloc Queso, Abbaye De Belloc ÑÐ¸Ñ€Ñƒ, Abbaye de Belloc Cheese, Abbaye De Ð‘ÐµÐ»Ð¾Ðº ÑÐ¸Ñ€ÐµÐ½Ðµ

Credit: Foodista

Abbamare Cheese abbamare is a semi-soft cheese made from a mixture of cows’ and sheep’s milk

CWEB

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October 11, 2020

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Abbamare Cheese abbamare is a semi-soft cheese made from a mixture of cows’ and sheep’s milk

From Sardinia, abbamare is a semi-soft cheese made from a mixture of cows’ and sheep’s milk.

Information

Other names: Abbamare

Translations: Abbamare Siers, Abbamare SÅ«riai, Abbamare BrÃ¢nzÄƒ, Abbamare sira, Abbamare Kaas, Abbamare à¤ªà¤¨à¥€à¤°, Abbamare Queijo, Abbamare ÑÑ‹Ñ€Ð°, Abbamare Î¤Ï…ÏÎ¯, Abbamare Ø§Ù„Ø¬Ø¨Ù†, Abbamare ì¹˜ì¦ˆ, Abbamare SÃ½ry, Abbamare Keju, Abbamareå¥¶é…ª, Abbamare Formatge, Abbamare Sir, Abbamare Syry, Abbamare Formaggio, Abbamare ×’×‘×™× ×”, Abbamare Ost, ÐÐ±Ð±Ð°Ð¼Ð°Ñ€Ðµ ÑÐ¸Ñ€, Abbamareãƒãƒ¼ã‚º, Abbamare fromage, Abbamare Queso, Abbamare ÑÐ¸Ñ€Ñƒ, Abbamare Juusto, Abbamare ÑÐ¸Ñ€ÐµÐ½Ðµ

Physical Description

Mild strength, firm texture with a few holes

Colors: white interior

Tasting Notes

Flavors: sweet and acidic

Mouthfeel: Mild strength, Firm texture with a few holes

Credit: Foodista

BBQ’d Portobello Sliders made up of fruits, vegetables, whole grains, and healthy fats

CWEB

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October 11, 2020

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BBQ’d Portobello Sliders made up of fruits, vegetables, whole grains, and healthy fats

I’m not a meat eater. I haven’t been for years — make that about 15 years, but who’s counting?! Although I would eat chicken or turkey every now and again (until ~5 years ago), and I still eat fish, hamburgers have long been off my food rotation. Now veggie burgers, those are a different story. Too bad all my family and friends aren’t as convinced of their deliciousness as I am…

While I do try to influence others to eat a diet primarily made up of fruits, vegetables, whole grains, and healthy fats, I am not one to scrutinize others or to hound on them for enjoying food that I personally shun. However, I am quite clever when it comes to “tricking” those around me into enjoying food that is extremely healthy and nutritious; slowly converting one veggie-anarchist at a time.

One of my latest feats — the Slider. Made up of Mini-Portobellos, this mushroom’s meaty texture not only enables it to stay juicy and tender when grilled, but allows it to perfectly soak up the flavors of marinades and rubs alike. This version of meaty-meatless burgers, paired with a BBQ rub, BBQ sauce, and grilled onions will convince even the manliest-man that eating vegetarian can be hearty and satisfying.

Ingredients

8 Baby Portobello Mushrooms, stems removed

1 ½ Tbs. Olive Oil, divided

2 Tbs. Not-S0-Classic BBQ Rub

2 medium Yellow, White, or Red Onions, thinly sliced

1 tsp. Herbes de Provence

½ cup prepared* Barbecue Sauce

½ cup Arugula

8 Mini Whole-wheat Dinner Rolls

Preparation

1. Toss mushrooms in bowl with ½ Tbs. Olive Oil and the Not-So-Classic BBQ Rub. Stir to combine. Set aside.

2. Heat remaining 1 Tbs. oil in large skillet over medium heat.

3. Add onions and Herbes de Provence, and cook 30 minutes, or until caramelized, stirring occasionally.

4. Remove from heat, and season with salt and pepper, if desired.

5. When the onions have about 10 minutes to go, heat grill or grill topper over medium-high heat. Rub grate or grill topper with vegetable oil.

6. Place mushrooms stem-side down on grill.

7. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges.

8. Flip, and grill 4 minutes more.

9. Meanwhile, warm buns (rolls) on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sautÃ©ed onions, a small handful of arugula, and top bun.

10. Now watch as the meat lovers enjoy.

11. * If time is not an issue, I would suggest preparing your own BBQ sauce. Store-bought sauces often have corn-syrup, tons of sodium, and/or other less-than-pleasant additives in them. However, if you prefer to buy a bottle, please check the ingredients and at least make sure there is no corn-syrup in it. The taste is far superior and the health benefits are as well.

Credit: Foodista

Baklava The ultimate in Greek desserts with flaky

CWEB

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October 11, 2020

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Greek Baklava! The ultimate in Greek desserts with flaky, buttery filo dough, nuts, cinnamon and honey! Delicious and decadent! A perfect dessert for your Valentine’s Day dinner!

Ingredients

Syrup:

1 1/2 Cups Water

1 1/2 Cups Sugar

1/2 Cup Honey

1/2 Cup Orange Juice

Baklava

1 Pound Filo

3/4 Cup Melted Butter

1 Pound Walnuts, chopped

1/2 Cup Sugar

1 Tablespoon Cinnamon

Preparation

1. In a medium sized sauce pan, whisk together water, sugar, honey and orange juice over medium high heat. Bring to a boil; turn heat to medium low and let simmer for 15 to 20 minutes. Let cool.

2. Heat oven to 350 degrees. Chop the nuts in a food processor; place in a medium bowl. Add the 1/2 cup of sugar and the cinnamon. Set aside.

3. Butter a 9â€³ x 13â€³ baking pan.

4. Add 8 to 10 sheets of filo, buttering each sheet.

5. Sprinkle about 2/3 cup of the nut mixture over the buttered filo then cover with a sheet of filo.

6. Butter the filo and add another 2/3 cup of the nut mixture. Alternate nuts and filo, buttering each sheet. Save 8 to 10 sheets of filo for the top. Butter remaining top sheets as you did the bottom ones.

7. Cut into diamonds with a long sharp knife. Start at one corner and make diagonal cuts about 1″ apart. Repeat on the other side.

8. Bake at 350 degrees for one hour or until golden brown

9. Remove from oven and evenly pour cold syrup over the hot baklava. Let stand for one to two hours. At this point, baklava can be cut into individual diamond shaped pieces and served or refrigerated

10. This recipe makes one 9â€³ x 13â€³ pan or about 42 diamond shaped pieces.

Credit: Foodista

Asian Shrimp Stir-Fry Fresh vegetables

CWEB

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October 11, 2020

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No need to order takeout, this sizzling skillet stir-fry is on the table in less than 20 minutes. Fresh vegetables, shrimp and a perfectly seasoned sauce combine for an unforgettable meal the whole family will enjoy.

Ingredients

2 tablespoons canola oil

1 pound uncooked large shrimp (20/25 count per pound), peeled and deveined

1 red bell pepper, sliced (about 1 cup)

1 large yellow onion, sliced (about 1 cup)

2 cloves garlic, minced

1 (1-inch) piece fresh ginger root, peeled and minced (about 1 tablespoon)

1/4 teaspoon crushed red pepper

1 packet Swanson ® Flavor Boostâ„¢ Concentrated Seafood Broth

1 tablespoon soy sauce

1 teaspoon sugar

1/4 cup water

1/4 teaspoon sesame oil

1 teaspoon sesame seeds

1 green onion, sliced (about 2 tablespoons)

Preparation

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry for 3 minutes or until cooked through. Remove the shrimp from the skillet.

2. Add the red bell pepper and yellow onion to the skillet and stir-fry for 2 minutes or until the vegetables are tender-crisp.

3. Add the garlic, ginger root and crushed red pepper to the skillet and stir-fry for 30 seconds. Return the shrimp to the skillet. Stir in the concentrated broth, soy sauce, sugar and water and cook for 1 minute or until the mixture is hot. Remove the skillet from the heat and stir in the sesame oil. Sprinkle the shrimp mixture with the sesame seeds and green onion.

Credit: Foodista

Abalone Edible sea snail ranging in size from medium to large

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October 4, 2020

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Abalone Edible sea snail ranging in size from medium to large

Edible sea snail ranging in size from medium to large. The fleshy inside of this snail is used as a source of food in various places around the world, while the colorful iridescent outer shell provides a good source of mother-of-pearl and is used to make decorative ornaments and jewelry.

A mollusk sold in a many Asian markets. Smaller ones taste better.

Often quite tough, abalone is frequently sliced thinly and/or pounded to tenderize it before cooking.

Information

Other names: Ormer, Awabi, Loco, And Paua, Muttonfish

Translations: PÄ“rÄ¼gliemene, JÅ«rinÄ— ausinukÄ—, ScoicÄƒ abalone, Petrovo uho, BaÍ€o ngÆ°, Uchowiec, à¤à¤¬à¤¾à¤²à¥‹à¤¨, Haliote, ÐœÐ¾Ñ€ÑÐºÐ¾Ðµ ÑƒÑˆÐºÐ¾, Î‘Ï…Ï„Î¯ Ï„Î·Ï‚ Î¸Î¬Î»Î±ÏƒÏƒÎ±Ï‚, Ø£Ø°Ù† Ø§Ù„Ø¨ØØ±, ì „ë³µ, UÅ¡eÅˆ, Ð¨ÐºÐ¾Ñ™ÐºÐ°, Abulon, é²é±¼, AbulÃ³n, Petrovo uho, UseÅˆ, Orecchia di mare, ××‘×œ×•× ×”, HavsÃ¶ra, Pauhi, ã‚¢ãƒ¯ãƒ“, Ormeau, Seeohr, SÃ¸Ã¸re, SjÃ¸Ã¸re, AbulÃ³n, ÐœÐ¾Ñ€ÑÑŒÐºÐµ Ð²ÑƒÑˆÐºÐ¾, Merikorva, ÐœÐ¾Ñ€ÑÐºÐ¸ Ð¾Ñ…Ð»ÑŽÐ²

Tasting Notes

Substitutes: Scallops, Canned or frozen abalone, Clam or conch meat

Credit : Anonymous

Abacaxi Pineapple Large, juicy fruit of the pineapple plant

CWEB

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October 4, 2020

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Abacaxi Pineapple Large, juicy fruit of the pineapple plant

Large, juicy fruit of the pineapple plant, which belongs to the bromeliad family and is native to South and Central America but now cultivated in many other tropical areas, such as Hawaii and Queensland, Australia. The plant’s mauvish flowers are produced in the second year, and afterwards join with their bracts (specialized leaves protecting the buds) to form the fleshy fruit, which looks like a giant cone. (Genus Ananas comosus, family Bromeliaceae.)

For export to world markets the fruits are cut unripe and lack the sweet juiciness typical of the canned pineapple (usually the smoother-skinned Cayenne variety), which is allowed to mature fully.

Information

Translations: Abacaxi AnanasÅ³, Ananas Abacaxi, Abacaxi Dá»©a, Abacaxi à¤…à¤¨à¤¾à¤¨à¤¸, Abacaxi Abacaxi, Abacaxi ÐÐ½Ð°Ð½Ð°Ñ, Abacaxi Î‘Î½Î±Î½Î¬Ï‚, Abacaxi Ø§Ù„Ø£Ù†Ø§Ù†Ø§Ø³, Abacaxi íŒŒì¸ì• í”Œ, Abacaxi ananas, Abacaxi Nanas, Abacaxi pinya, Abacaxiè è, Abacaxi Pinya, Abacaxi ananÃ¡s, Abacaxi Ananas, Abacaxi ×× × ×¡, ÐÐ±Ð°Ñ†Ð°ÐºÐ¸ ÐÐ½Ð°Ð½Ð°Ñ, Abacaxiãƒ‘ã‚¤ãƒŠãƒƒãƒ—ãƒ«, Abacaxi ananas, Abacaxi PiÃ±a, Abacaxi ÐÐ½Ð°Ð½Ð°Ñ, Abacaxi Ananas, Abacaxi ÐÐ½Ð°Ð½Ð°Ñ

Credit : Anonymous

Soft and Chewy Moustokouloura. Grape Molasses Cookies

CWEB

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October 4, 2020

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Soft and Chewy Moustokouloura. Grape Molasses Cookies

Ingredients

2 pounds All Purpose Flour

1 cup Petimezi (grape molasses)

1 cup Greek Olive Oil

1/2 cup Tsipouro (Greek moonshine)

1/2 cup Orange Juice freshly squeezed

1 tbsp Cinnamon

1/2 tbsp Powdered cloves

1 tsp Baking Soda

1 tsp Baking Powder

1 tsp Orange Zest

Greek Olive Oil for brushing

Preparation

1. We sift the flour and baking powder into a bowl.

2. Put in another bowl the “petimezi”, orange juice, olive oil, the baking soda diluted in the “tsipouro”, the cinnamon, cloves, orange zest and stir to combine.

3. Gradually add the flour mixture and knead to combine into a soft dough. We may add accordingly some more flour or olive oil, to reach the desired outcome.

4. Preheat the oven at 170 C.

5. We cut small pieces of the dough and shape them into cookies. Place them onto a greased cookie sheet, making sure to leave some space between them, so as to not stick together while baking. We bake the cookies in the preheated oven for about 15 min.

6. Remove cookies from the oven, allow them to cool.

7. Store cookies in an airtight container .

Credit : Alexia Papadopoulou

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Braised Pineapple (Pajeri Nenas)

Ingredients

Preparation

Best Pumpkin Pie Cheesecake–Ever!

Ingredients

Preparation

Abbaye De Belloc Cheese is a hard, unpasteurized farmhouse cheese made from sheep’s milk

Information

Abbamare Cheese abbamare is a semi-soft cheese made from a mixture of cows’ and sheep’s milk

Information

Physical Description

Tasting Notes

BBQ’d Portobello Sliders made up of fruits, vegetables, whole grains, and healthy fats

Ingredients

Preparation

Baklava The ultimate in Greek desserts with flaky

Ingredients

Preparation

Asian Shrimp Stir-Fry Fresh vegetables

Ingredients

Preparation

Abalone Edible sea snail ranging in size from medium to large

Information

Tasting Notes

Abacaxi Pineapple Large, juicy fruit of the pineapple plant

Information

Soft and Chewy Moustokouloura. Grape Molasses Cookies

Ingredients

Preparation

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