Best Food Blog

Friday, September 25, 2015

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

1 preheat oven to 220c. line a roasting pan with foil.
2 to make the glaze, place mint jelly in a small saucepan over a low heat until softened and warmed through. add mustard and sesame seeds; mix well.
3 to make the crust, place the breadcrumbs and sesame seeds in a medium bowl and mix well.
4 brush tops of racks with half the glaze. dip glazed tops into crust mixture, rolling to coat well. press the crumbs on firmly with your finger tips.
5 place on a rack in the prepared roasting pan, crumbed tops up.
6 bake for 20 minutes for rare lamb, 25 minutes for medium and 30 minutes for well done. brush with the remaining glaze halfway through cooking time.
7 remove from oven and allow to stand for 5 minutes before serving garnished with the mint sprigs.

Total Time: 15 mins Preparation Time: 15 mins

1 in a bowl mix all the ingredients except for the sesame seeds.
2 puree the mixture either using a hand held blender or food processor.
3 it should be a very creamy, thick puree with little to no chunks of chickpeas or onion.
4 shape into walnut sized balls and flatten slightly.
5 roll in sesame seeds and put aside.
6 serve with whatever dip you might like or on top of a nice green salad.

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

1 wash fillets of fish ( after which, i prefer keeping them in a little amount of milk to remove "fishyness") pat dry and dip in beaten eggwhite and cornstarch. keep aside.
2 heat 2 tablespoons corn oil and pan fry fillets for about 2-3 minutes.
3 add oyster sauce and 1 1/2 teaspoons cornstarch dispersed in 1/2 cup water. stir in sesame oil and add salt and pepper to taste.
4 garnish with julienne of spring onions or scallions.
5 serve with hot rice.

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

1 combine the tomatoes and sesame seeds in a small pan over medium heat.
2 cook for about 3 minutes, stirring once in a while.
3 add the peanut butter and stir until it is well combined. you may need more or less peanut butter depending on the juice that comes out of the tomato.
4 reduce heat to a simmer and cover; cook another 5 minutes.
5 serve over chicken, shredded is best.

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 preheat oven to 350ºf.
2 spread the sesame seeds in a single layer on a cookie sheet.
3 bake in the oven for 12 minutes until fragrant and golden brown.
4 when done, remove from hot pan into medium bowl to stop cooking.
5 mix the chopped garlic, sesame oil, chili sauce, and soy sauce.
6 using a vegetable peeler, peel the stalks of broccoli.
7 quarter the broccoli stalks lengthwise.
8 steam the broccoli in a vegetable steamer over water until it reaches desired tenderness.
9 *if you like broccoli a little crunchy, steam for about 2 minutes.
10 remove broccoli and place in serving bowl.
11 drizzle the sauce over it and mix well.
12 sprinkle with toasted sesame seeds.
13 tip:
14 this vegetable dish keeps well and is delicious cold. keep it airtight in your refrigerator.

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warm the milk in a small saucepan until it , then remove from heat. mix in the 4 tablespoons butter; stir until melted. let cool until lukewarm.
pour milk mixture into bread machine pan. add 2 eggs, 1/2 cup sugar, vanilla extract, 4 cups bread flour, yeast and salt. choose dough setting; press start.
when dough is finished mixing, leave it in the bread machine pan and cover with a towel. let rise until doubled, about 45 minutes.
deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
in a small bowl, combine 1/4 cup sugar, 1/4 brown sugar and 1/3 cup flour. cut in butter until mixture resembles coarse crumbs; set aside. in a separate bowl, beat together 1 egg and 1 tablespoon water.
brush loaves of risen bread with the egg wash and then sprinkle on crumb topping. bake at 350 degrees for about 30 minutes, until golden brown.