Thai Chicken with Green Curry

Ingredients:

• 200g - 400g chicken
• 1 1/2 cup of thick coconut creme
• 3 cups of thin coconut creme
• 2-4 tablespoons of green curry paste
• 2 kaffir lime leaves (option -- as it is hard to find in Canada)
• 200g Thai Green Egg Plants OR Potatoes OR Yams OR Turnip
• 2 tablespoons of fish sauce
• 1-2 chilies
• Handful of thai basil (very good, try to find, otherwise, reg. basil or coriander leaves works too)
• 1/2 tablespoon of coconut sugar, palm sugar, or brown sugar

• Cut the chicken in pieces about 2cm long
• Put the thick coconut into a wok or pan and mix in the green curry paste (mix well)
• Add the chicken and cook until it turns white
• Add the thin coconut and egg plant (or substitute), chopped kaffir leaves, coconut sugar, and fish sauce
• Cook for 10 more minutes, stirring constantly.
• Lower heat and simmer uncovered until the chicken is tender
• Stir in the big red chilies and basil just before serving

German Veal/Pork Schnitzel

Hungarian Chicken Paprika

Hungarian Csabai Sausage and Potato Casserole

Ingredients:

• 2 Csabai hungarian sausages (sliced)
• 5 large lightly boiled sliced potatoes
• 3 cooled hard boiled eggs (sliced)
• 1 regular sized package of Sour Cream
• Paprika

• Preheat oven to 350 F (check that there are no pots already in the oven!!)
• Take a deep casserole dish and fill the bottom with 1 layer of potato slices, add a layer of sour cream, then a layer of sausage slices, then a layer of egg slices, then more sour cream, then more potatoes, then sausages, until the masterpiece is finished and you have used everything up (or until your pot is full!). It doesn't hurt to sprinkle paprika over the sour cream everytime it is added.
• Cook for an hour.

Peanut Butter PorkChops

Chicken with Sage & Orange

Ingredients:

• 6 Boneless Chicken Breast Halves with the skin left on
• 1 tbsp Flour
• Orange Sections and Fresh Sage leaves to garnish

  
  Marinade:

• 1 1/2 Cups Orange Juice
• 1 tbsp Light Soy Sauce
• 2 crushed garlic cloves
• 2 tbsp chopped fresh sage
• 1/2 inch piece of ginger, peeled and finely chopped
• salt and pepper to taste

• Make the marinade : combine all marinade ingredients. Toss the chicken in the marinade and let sit for 20-30 mins.
• Arrange the chicken, skin side up, in a large roasting pan. Keep the marinade for later.
• Bake the chicken in a 375F (190C) oven for about 20 mins. Pour the reserved marinade over the chicken and return to the oven for 5-10 minutes until cooked through.
• Remove the chicken with a slotted spoon, and arrange on a warmed platter. Cover and keep warm.
• Pour all but 2 tbsp of the marinade out of the roasting pan in a bowl and set aside. Add the flour to the marinade remaining in the roasting pan and mix to a smooth paste.
• Put the roasting pan on top of the stove, and cook, stirring for 1 minute. Gradually stir in the reserved marinade. Bring to a boil, simmer for 2 mins and taste for seasoning. Strain, pour a litle of the sauce around the chicken breasts and garnish with the orange portions and fresh sage. Serve the rest of the sauce separately.

Italian Roman Chicken (or Veal) Cutlets with Prosciutto and Sage

Roasted Fish in a Lemon-Nut Crust

Ingredients:

• 1 Cup Pecans or Hazelnuts
• 1/2 Cup Unseasoned Dried Bread Crumbs
• 1/4 Cup Minced Fresh Thyme
• 1 tbs Minced Fresh Lemon Zest
• 1 Cup Milk
• 2 Lbs Fish Fillet (ensure there are no bones)
• 1/2 Cup Butter
• Salt and Pepper

• Preheat an oven to 350 degrees.
• Toast the nuts on a baking sheet. Chop finely and set aside.
• Position racks so that the fish will roast in the upper third of the oven and increase the oven temperature to 550 degrees.
• In a shallow bowl, combine the chopped nuts, bread crumbs, minced or crumbled thyme, and minced or grated lemon zest. Pour the milk into a second shallow bowl. Set the two mixtures aside.
• Quickly rinse the fish under cold running water and pat dry with paper toweling. Season to taste with salt and pepper. Dip each piece into the milk and then the bread crumb mixture to cover completely.
• Set a rack in a shallow baking or roasting pan and lightly brush the rack with oil or coat with spray. Arrange the fish without touching on the rack and drizzle the butter or oil over the fish. Roast until golden on the outside and the flesh is just opaque when cut into at the thickest part with a small, sharp knife, about 10 mins per inch of thickness.
• Serve with lemon zest garnish.

LambChops with Herbs and Mushroom Sauce

Ingredients:

• 1 tbs Olive Oil
• 4 Trimmed Lamb Shoulders (1 cm thick)
• 3/4 Cup Concentrated Consomme
• 1/4 Cup Diced Celery
• 1/4 Cup Diced Green Onion
• 2 Cups Sliced Mushrooms
• 1/4 tsp Pepper
• 1/3 Cup Light Sour Cream
• 1/2 tsp Dried Thyme or Dill Weed
• 1 tbs All Purpose Flour

• In a large skillet, heat oil over medium-high heat; brown chops on both sides; drain off excess fat.
• Stir in consomme, celery, onion, mushrooms and pepper. Cover and simmer for 10-20 mins or until meat is tender.
• Remove chops to a warm plate; cover. Skim fat from liquid in pan; boil to reduce liquid to about 1/2 cup.
• In a small bowl, mix sour cream, thyme or dill weed, and flour until smooth; stir into hot liquids, stirring constantly until thickened.
• Pour over chops or pass sauce separately.

Meatloaf

Ingredients:

• 1/3 Cup Raw Brown Rice
• 3 Slices Multigrain Bread
• 1/3 Cup Skim Milk
• 1 Cup Carrots Grated
• 1/2 Cup Capsicum finely diced
• 2 tbsp Oyster Sauce
• 1 small onion finely diced
• 500g very lean beef mince
• 2 egg whites
• 1/2 tsp dried mixed herbs
• 1 Sachet Garden Harvest creamy mushroom cup-a-soup (Continental)
• 2 tsp salt reduced chicken-style stock powder
• Pepper to taste
• Cooking spray

  
  Topping

• 1/4 Cup Ketchup
• 1 tbsp brown sugar
• 1/2 tsp dry mustard powder

• Preheat oven 180C (350C) fan forced. Follow cooking instructions on rice packet, rinse and drain well, leave to one side.
• In a small bowl soak break with milk, leave to one side.
• Place vegetables into a large mixing bowl then add all remaining ingredients into bowl including cooked rice and bread, mix well. Use your hands to achieve a good consistency with mixture.
• Coat a large loaf tin with cooking spray, press mixture into tin, flatten top.
• Mix Topping mixture until smooth and then spread on top of the raw loaf.
• Put loaf in the oven and bake 60 minutes.

Thai Fried Noodles (Pad Thai)

Ingredients:

• 1 package (200g) Rice Noodles (Big and Flat)
• 2 tablespoon of soya bean oil (regular veg. oil can be substituted)
• 100g Tofu
• 4 cloves of garlic
• 100g Prawns
• 2 eggs
• 2 tablespoon of fish sauce (should be easy to find in most supermarkets)
• 2 tablespoons of shopped peanuts
• 100g bean sprouts
• 1/4 lime
• 1 teaspoon of sugar
• 1 teaspoon of dried chili powder
• 2 green onions / chives (chopped thinly)

• Place soya bean oil in the wok (or deep dish sauce pan) and turn heat to medium
• Smash the garlic with a wide blade knife and fry it until you can smell it
• Add the prawns and fry until they change colour
• Add the egg and stir rapidly until it becomes scrambled
• Add the fish sauce and sugar
• Push the mixture up on the side of the wok (or set aside if you are using a sauce pan)
• Add 2 cups of water and rice noodles
• Stir the noodles in the water until they become soft -- remove excess water
• Add peanuts, bean sprouts, and chopped onion
• Mix all ingredients together and spread them out across the wok for even heat
• Squeeze the lime over the noodles and taste

Canadian Sheppard's Pie

Suggested Sides: Garden Salad, if needed.

Ingredients:

• 2 package of Ground Beef
• 2 small can of creamed corn (1 cream of corn, 1 corn kernels drained)
• 5 large potatoes
• Ketchup or Gravy is good to pour on this dish!!

• Preheat oven to 350 F (check that there are no pots already in the oven!!)
• Boil potatoes in a deep pot, rinse and mash when ready
• Meanwhile, cook ground beef in a not so deep pan until brown -- season with spices as desired (salt, pepper, oregano, garlic, etc.)
• In a deep casserole dish, spread ground beef to fill the bottom of the pan
• Then pour the two cans of corn evenly on top, and then the mashed potatoes
• Bake casserole for 30 minutes, and serve (with Ketchup or Gravy!)

Pasta Dough

• 500g all-purpose flour
• 5-6 Large Eggs
• 1 tbsp extra-virgin olive Oil
• A Pinch Salt

• To make dough, place flour on a board, and create a well in the middle. Crack and add 5 of the eggs into the well, add a pinch of salt and the oil to the mix.
• Slowly using your fingers to incorporate the eggs into the flour, until it comes together to form a ball.
• Tip : If dough is a little dry add the remaining egg. The oil makes the pasta dough smoother and easier to roll out.
• Knead the dough for 3-5 mins, or until dough springs back when pressed with your thumbs.
• Wrap the dough in clingfilm and rest it for an hour.
• Note: To create a flavoured or coloured dough, replace one of the eggs with about 1/4 cup of a vegetable puree.

Fettuccine Alfredo Sauce

• 2 tbsp Butter
• 2 Cloves of Minced Garlic
• 4 oz Dry White Wine
• 1 Cup 35% Cream
• 4 oz. Freshly Grated Parmesan Cheese
• 1 tbsp Chopped Italian Parsley
• Salt and Pepper to taste

• Heat a large omelet pan over medium heat.
• Add the butter and begin to slowly saute garlic.
• Add the wine and reduce by 1/2.
• Add cream and continue to reduce by 1/2 or sauce consistency coats the back of a spoon.
• Add cheese and parsley, and season with fresh pepper.
• When sauce is served, add some fresh parmesan cheese shavings on top.
• Portion size : 2

Bechamel Sauce

• 2 Cups Milk
• 2 oz Butter
• 1 oz Flour
• 9 oz Cream
• 1/2 onion, buttered and with a bayleaf and 2 cloves
• Salt
• Ground Nutmeg
• The Juice of 1/2 Lemon

• Fry the butter and flour until light in colour.
• Pour in the cold milk and bring to a boil, stirring constantly (make sure you don't scald the milk - it burns easily).
• Add the finely chopped onion and simmer for 30 minutes, stirring occasionally.
• Stir in the cream and season to taste with salt, nutmeg and lemon juice.
• Makes about 3 cups.

Meat Lasagna

• 4 Cups of Bechamel Sauce
• 3 Cups of Bolognese Sauce
• Butter to grease the dish
• 16 Sheets of Lasagna Noodles
• 3 1/2 Oz Edam, grated
• 1 Cup of Mozarella
• 2 tbsp Olive Oil

• Butter a rectangular baking dish, spread half a ladle of bechamel sauce over the bottom.
• Top with lasagna noodles
• Then spread another ladle of bechamel sauce over the pasta sheets, and top that with a layer of bolognese sauce.
• Repeat this process until the dish is filled to the top, finishing with a layer of bechamel sauce.
• Cut the mozarella into small pieces and sprinkle over the lasagna with the grated Edam.
• Preheat the oven to 180C.
• Finally drizzle oil over the top of the lasagna, and bake for 50 minutes.
• Cover with aluminum foil if the lasagna shows sign of turning too brown, removing it 5 minutes before the end of the cooking time.

Ravioli (Spinach and Ricotta ; squash & Goat Cheese)

• 2 tbsp Olive Oil
• 4 Cups Washed picked spinach
• 3 Cloves, garlic minced
• 1 small onion, finely diced
• 2 tbsp, chopped thyme
• Pinch of nutmeg
• 1 cup ricotta, drained well
• 1/4 cup Parmesan cheese, grated
• 1/4 cup of mozarella, grated
• Salt and pepper to taste

• 2 tbsp Olive Oil
• 1/2 Butternut squash, roasted (yielding approx 2-3 cups of squash puree)
• 3 Cloves, garlic minced
• 1 small onion, finely diced
• 2 tbsp, chopped thyme
• 1/2 cup Goat Cheese
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

• Use dough recipe and prepare this first.
• To make the filling, heat a large omelet pan over medium heat and add olive oil. Add the onion and garlic; saute until golden.
• For the spinach mixture: Add the spinach and nutmeg and wilt until a third of the original volume. Remove from heat. Cool and squeeze dry excess moisture. Add the thyme. Transfer to a large bowl.
• For the squash mixture: To roast the squash, halve a butternut squash lengthwise. Spoon out seeds, season with salt and fresh pepper and a drizzle of olive oil. Place cut side down on a parchment paper-lined baking tray and roast in a pre-heated 400F oven 30-40 minutes, or until tender.
• Scrape the tender flesh of the roasted squash into the onion-garlic mixture; add the thyme. Cook mixture until excess moisture is gone. Remove to a large bowl; cool slightly.
• Back to either mixture: Add the cheeses and fold into mixture. Check seasoning. Set aside.
• To make the ravioli, take 1/4 a recipe of the pasta dough and pass it through a pasta rolling machine. Start at the lowest setting and slowly work towards #6 or until you have a sheet that is 3" wide.
• Lay the sheet down on a floured table and place a teaspoon of mixture in two rows along the front, approx. 2" apart. Egg wash (mix an egg up and use a pastry brush to brush some of the raw egg onto the dough to make it stick together) between the spoonfuls of mixture.
• Fold the second half of the sheet pasta over the mixture and gently press down, squeezing as much air from each ravioli pocket as you can.
• Cut the ravioli into square pieces. Continue to make the rest of the ravioli and set aside. (Cover fresh pasta lovely with a towel to keep from drying out.)
• Bring a large pot of salted water to a boil and cook ravioli 3-5 mins, or until tender. Remove and serve with desired sauce.
• Serving size : Serves 4.

Vegetarian Lasagna

• 1/2 Cup Olive Oil
• 1 Large Onion, Chopped
• 2 Garlic Cloves, Minced
• 2 Cups of Spinach, Chopped
• 2 Cups of Broccoli, Chopped
• 1 Cup Mushroom, Sliced
• 1 Large Can Tomatoes, Crushed
• 1 8oz Can Tomato Sauce
• 1/2 Cup Dry Red Wine
• 2 Medium Carrots, Shredded
• 1/4 Cup Chopped Parsley
• 2 tsp Oregano Leaves
• 1 tsp salt
• 1/4 tsp pepper
• 12-16 Lasagna Noodles
• Butter
• 2 Cups Ricotta Cheese
• 2 Cups Shredded Mozzarella Cheese
• 1 1/2 Cups Grated Parmensan Cheese

• Heat oil in a wide frying pan over medium heat.
• Add onion, garlic, spinach, broccoli, carrots and mushrooms. Cook stirring frequently for 15 mins.
• Add chopped tomatoes and their liquid, tomato sauce, wine, parsley, oregano, basil, salt, and pepper, bring to a boil.
• Cover, reduce heat, and simmer for about 30 mins.
• Uncover and continue cooking until sauce thickens. Set Aside.
• Spread 1/4 of the Sauce on the bottom of a buttered Casserole.
• Arrange 1/3 of the noodles in an even layer over sauce.
• Dot noodles with 1/3 of the ricotta cheese and distribute 1/3 of the mozzarella cheese evenly over the ricotta, then sprinkle with 1/4 of the parmesan cheese.
• Repeat this layering two more times. Spread remaining sauce evenly over the top and sprinkle remaining parmesan cheese on top.
• Bake uncovered in a 350 degree oven for 40-50 mins.

Italian Fettuccine with Peas and Prosciutto Cheese Cream

Ingredients:

• 1/2 Cup Butter
• 4 Oz. Thinly Sliced Prosciutto
• 1 Cup Peas
• 1/2 Cup Heavy Whipping Cream or Light Cream
• 1 Cup Freshly Grated Parmesan Cheese
• Pinch Nutmeg
• Pinch Ground Pepper & Salt
• 1 Lb or Package Fettuccine Noodles

• In a saute pan or skillet, melt the butter over medium heat. Add prosciutto and cook stirring frequently for 3 mins (until translucent).
• Add peas and continue cooking until peas are crisp-tender (whatever that means!) for about 5 mins.
• Stir in the cream, the cheese, salt, pepper and nutmeg.
• Reduce heat to low and heat throughout; do not allow to boil.
• MEANWHILE, in a large pot, boil pasta until al dente (just short of fully cooked -- a little tiny bit crunchy). Drain pasta.
• Add the sauce to the pasta. Serve immediately.
• Pass additional cheese and pepper at the table for sprinkling over individual servings.

Milanese Spinach Dumplings in Gorgonzola Sauce

Ingredients:

Spinach Dumplings:

• 8 Oz. Fresh Spinach
• 3/4 Ricotta Cheese
• 1/2 Cup Unseasoned Dried Bread Crumbs
• 1 Egg, lightly beaten
• 1/4 Cup Freshly Grated Parmesan Cheese
• 2 tbs Finely Chopped Green Onions, Incl. Green Tops
• Pinch salt
• Dash Nutmeg
• Pinch Flour

• 1 Cup Heavy Whipping Cream or Light Cream
• 1 Cup Crumbled Creamy Gorgonzola Cheese
• Salt and Pepper

• Grated Parmesan Cheese for Serving

DUMPLINGS:

• Wash the spinach very careful to remove any sand and discard tough stems.
• Cook the damp spinach in a saucepan on high heat, stirring frequently until the spinach wilts and turns bright green, about 5 mins.
• Drain in a colander, cool and squeeze out as much liquid as possible.
• Transfer to food processor and chop finely.
• Add the ricotta cheese, bread crumbs, egg, parmesan cheese, onion, salt and nutmeg to the spinach and mix well. Cover tightly and refrigerate for about 2 hours.
• Moisten hands. Using 2 teaspoons and hands to form dumpling. Roll the balls lighlty in flour to dust them, then arrange them on a tray lined with wax paper.
• Cover and refrigerate for about 30 mins.
• SAUCE: In a heavy-bottomed sauce pan, combine the cream and gorgonzola. Place over a medium heat, bring to a boil, stirring frequently. Reduce heat to low for 5 mins, stirring until slightly thickened and smooth. Add salt and pepper to taste. Keep warm.
• In a large pot, bring 16 Cups of Water to a boil, stir in a tsp of salt. Bring to a simmer.
• Drop in the dumplings a few at a time. Do not crowd the pan and keep heat at a simmer. Cook until the dumplings pop up to the survey about 2 mins. Cook for 2 more minutes. Remove the dumplings to a tray lined with paper toweling to drain well.
• To serve, divide the sauce evenly among warmed plates or shallow bowls. Top with the dumplings and sprinkle with additional cheese.

Italian Cheese Stuffed Shells

Ingredients:

Tomato Sauce & Pasta:

• 1 tbs Olive Oil
• 1/2 Cup Onion, Chopped
• 1/2 Cup Celery, Chopped
• 3 Garlic Cloves, Minced
• 1 Can 24oz or 680 ml of Pasta Sauce
• 2 tbs Worcestershire Sauce
• Pinch of Hot Pepper Flakes
• 1 Box of Jumbo Pasta Shells

• 2 Pkgs (500 g each) of Pressed Cottage Cheese
• 2 Eggs
• 1/3 Cup Chopped Walnuts
• 1 Cup Shredded Mozzarella Cheese
• 1 Cup Shredded Asiago Cheese
• 1/2 Cup Grated Parmesan Cheese
• 2 tsp Chopped Fresh Parsley
• 2 tsp Chopped Fresh Basil
• 1/2 tsp each Salt and Pepper

• In large saucepan, heat oil over medium heat.
• Add onion, celery, and garlic. Cook 3 mins or until softened.
• Add tomatoes, pasta sauce, Worcestshire sauce and hot pepper flakes. Bring to a boil.
• Reduce heat to medium-low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook pasta 18 to 20 mins or until tender. Refresh in cold water and drain.
• In another large bowl, combine cottage cheese, eggs, walnuts, mozzarella, asiago, parsley, basil, salt and pepper.
• Spread 1 cup of tomato sauce in the bottom of each of 13 x 9 inch (3L) baking dishes.
• Stuff each shell with 3 tbs of cheese filling. Divide the stuffed shells between the 2 dishes. Pour the remaining tomato sauce evenly and equally over the shells. Sprinkle each dish with 1/4 cup Parmesan.
• Bake at 350 F for 30 mins, or until heated through.

Rene's Pizza Dough

Ingredients:

• 400 g of plain white flour
• 6g fresh yeast if possible (good luck hunting it down)
• 16g olive oil
• 10g sugar
• 6g salt
• About 400 mLs of warm water
• Little bit of polenta
• Arrange toppings separately

• Mix up half the flour with all of the salt. Put all the yeast in about a liter of warm water; add all the sugar and let it dissolve. Then pour it all into the ball with flour/salt mixture and add the olive oil. Mix it all up.
• Once mixed, keep on adding rest of the flour and more warm water into the mixture until nice and consistent. Work the dough thoroughly (I prefer to do it by hand)
• Once done, put the dough back in a mixing ball, cover it up and let it rest for about 2hours till it roughly doubles in size.
• Roll the dough into about 200g balls. Try to make them into a perfect ball shape. It’s tricky!
• Once all the dough is rolled out, put the balls onto a tray, cover them up and store in a fridge till next day
• Take the balls out of fridge in about 1 hour before ready to start with pizza baking, so they can naturally rise a little. Plus it’s also easier to work the dough later.
• Roll the balls out into a round shape put on a pizza tray and put on toppings of your choice.
• I recommend sprinkling a little bit of polenta onto a pizza tray so the dough won’t stick to it.
• With toppings it’s all completely up to you. Do a little bit of a fridge cleaning and experiment. My recommendation> Less is more!! Make sure you use loads of garlic and basil...Good luck!

Risotto with Parmesan

Ingredients:

• 2 Cups Short-Grain White Rice
• 7 Cups Brown or Veggie Stock
• 1/4 Cup Unsalted Butter
• 2/3 Cup Finely Chopped Onion
• 1 1/2 tsp Minced Garlic
• 1/2 Cup Dry White Wine
• 1 Cup Freshly Grated Parmegiano-Reggiano
• 2 tbsp Oregano or Basil
• Salt
• Black Pepper

• Wash and drain the rice until water is clear.
• In a saucepan, bring the stock to boil and reduce to a simmer.
• In a heavy, deep saute saute pan, melt the butter over medium-high heat. Add onion and cook until soft but not browned. Add the garlic and drained rice. Stir until all the rice is coated.
• Add the wine and cook, stirring constantly, until the wine has evaporated. Add 1/2 cup of the simmering stock or broth, adjusting the heat under the rice if the liquid is evaporating too quickly. Keep the rice at a simmer and stir almost continuously, scrapping the bottom until the liquid has been absorbed.
• Continue to add the stock, 1/2 cup at a time and continue to stir the rice until it is ready al dente (tender but firm to the bite).
• When the rice is done, add the cheese and oregano, and stir for 2 minutes. Season to taste with salt and pepper.
• Variation: Reduce parmesan to 3/4 cup and add 1 tbsp of lemon juice, plus 2 tbsp of finely grated lemon rind.

Swiss Neuchatel Cheese Fondue (You've never had so much delicious cheese at once!)

Ingredients:

• 8 cups (300 g) of freshly shredded emmentaler cheese ("swiss cheese")
• 6 cups (250 g) of freshly shredded gruyete cheese
• 3 cups (125 g) of freshly shredded monterey jack cheese
• 2 cloves of garlic
• 3 tablespoons of unsalted butter
• 3 tablespoons of cornstarch
• Pinch of nutmeg, salt and freshly ground black pepper
• 1 cup of kirsch (kirchwasser, distilled cherries - purchase at the liquor store)
• 2 cups of dry white wine for the recipee, and 1 1/2 bottles of white wine to serve with the meal
• 2 medium sized breads (italian or french) - cut into bite-sized cubes

• Melt butter in a large sauce pan, cook onions until tender, but not browned
• Stir in flour and cook for 3 minutes
• Whisk in stock and broccoli. Bring to a boil
• Reduce heat and let simmer for 15-20 minutes
• Puree mixture in a blender, return to medium heat
• Add pepper, salt, milk, cheese, and tabasco
• Let simmer at low-medium heat
• Serve with a dash of grated cheese and parsley to garnish

Cambodian Crispy Rice Flour Crepes

Ingredients:

BATTER

• 1 1/2 Cups Fresh Coconut Milk
• 2 Eggs
• 1 Cup Rice Flour
• 1/2 tsp Sugar
• 1/2 tsp Salt
• 1 tsp Ground Turmeric

• 4 tbs Canola
• 2 Cups Thinly Sliced Shallot
• 2 tbs Minced Garlic
• 4 Cups Thinly Sliced Mushrooms
• 3 Cups Thinly Shredded Cabbage, preferably napa or another asian variety
• 1/2 Cup Grated Coconut
• 1 Cup Fresh Cilantro Leaves
• 2 tbs Fish Sauce
• 4 Cups Bean Sprouts

Asian Chili Sauce, to serve

• BATTER: To make the batter, in a bowl or blender, combine all of the batter ingredients and whisk or blend until smooth. Refrigerate. Stir well to blend just before cooking: if the mixture becomes too thick to pour easily, thin with a little water or coconut milk to the consistency of heavy cream.
• FILLING: Place a wok or large sauce pan over high heat. When the pan is hot, add 2 tsp oil and swirl to coat the pan. When the oil is hot but not yet smoking, stir fry the shallot and garlic for about 1 min.
• Add the mushrooms and stir fry until they are tender, about 3 mins. Transfer to a bowl and set aside. Return the pan to to the heat and add the remaining 2 tbs oil. Stirfry cabbage and coconut until the cabbage wilts - 2 mins. Return the mushroom mixture to the pan. Add the cilantro, fish sauce, and pepper to taste and stirfry until heated through, about 1 min. Remove from the heat and stir in the bean sprouts. Set aside.
• Preheat an oven to 200 degrees if serving all of the crepesat one time.
• To cook the crepes, in an 8" nonstick skillet. Pour in 2 tbs oil and place over medium-high heat. When the oil is hot but not yet smoking using a measuring cup, pour in 1/3 cup of the crepe batter and quickly tilt and rotate the pan to spread the batter to form a thin pancake. Cook until brown and crispy at the bottom, 3-5 mins. Using a wide spatula, lift the crepe from the pan and drain off as much oil as possible, then transfer the crepe to a cutting board. Spoon about 3/4 Cup of the filling mixture and fold the other half of the crepe over the filling. Keep warm by placing them on a baking sheet in the oven. Make 5 more crepes.
• To serve, garnish with cilantro.

Californian Burritos

Ingredients: