Behold...FISH!



A little close-up.






A little close-up. All cooked!





  

The whole fish. All cooked and ready to eat! Mmmm...





      



Supplies:

Measuring Cups and Spoons

Cheese Grater

Knives

Bowls

Pan

Ingredients:

Fish:

1 whole tilapia, salmon, or other fish around 0.76 kg, clean and scaled (head is optional)
1/2 cup coconut milk (plus a bit more)

Marinade:

2 tsp ginger
2 tsp garlic
1 tsp lemon juice

Paste:

3/4 cup canola oil
1 tsp ginger
1 tsp curry powder (the original recipe called for 10 curry leaves, but I didn't have any)
1 tsp garlic
2 tsp dried chili flakes
2 tsp dired red chili powder

1 tsp turmeric powder

1/2 tsp coriander powder
1 tsp cumin powder
1 tsp vinegar

Method:

1. Mix together marinade ingredients. Wash and clean fish, cut shallow crisscross slits into both sides of fish and marinate for 5 to 7 minutes.
2. To make paste, heat oil in a pan. Add ginger, curry,garlic, chili flakes, chili poder, turmeric, coriander and cum and toast spices for 2 minutes. Remove from heat and cool to room temperature. Add vinegar.
3. Spread marinade on the inside of fish. Spread the paste on the outside. Cut X shaped cuts along the fish to alow the paste to be absorbed.
4. Oil a pan and set it on med-high heat on your stove. Carefully put the fish in. Each side must cook 8 minutes. Pour the coconut milk around the fish, not on.
5. Once finished, transfer to a plate, and eat. Careful, there are many bones!!

Lemon Loaf

Fresh from the oven. Sliced and ready to eat! Mmmm...

Oven Temperature: 350F

Supplies:

Bowl

Measuring cups and spoons

Hand mixer

Loaf pan

Ingredients:

1/3 cup margarine

1 cup sugar

2 eggs

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp lemon zest

2 tbsp poppy seeds

1/2 cup milk

Method:

1. Cream margarine and sugar. Add eggs.
2. Add flour, baking powder and salt. Mix in zest, poppy seeds and milk with electric mixer.
3. Add in milk and mix with electric mixer.
4. Pour into pan and bake for 55-65 minutes.

Lemon Squares

 

Oven Temperature: 350 C

Supplies:

Rectangular Pan (30x10 or 25x15, I think?)

Measuring Cups

Spoons

Bowls

Ingredients:

Pastry:

1 cup margarine or soft butter

1/2 cup white sugar

2 pinches of salt

2 cups all-purpose flour

Lemon Custard:



1 1/2 cups white sugar

6 Tbsp flour

4 large eggs

1/2 cups fresh lemon juice

Method:

1. Grease the pan
2. Pastry: Cream margarine/butter and sugar. Mix in salt and flour. It will be crummy, don't worry! Press into the pan evenly. Back for 20 minutes.
3. Custard: Squeeze lemon juice into a bowl and take out the seeds. Whisk it together with the white sugar, flour, and eggs.
4. When the Pastry is done in the oven, pour the custard on top. Make sure it spreads evenly. Return to oven for 25 more minutes.
5. Cool at least 5 minutes before cutting into squares.

Makes 24-28 squares, depending on how small you cut them.

Raspberry Sorbet

I wanted to do make something special for my blog and my family for New Year's Eve and the actual day. So I decided to make some sorbet with my new ice cream maker!


Supplies:

Ice cream maker

A hand blender or a regular blender

Measuring cups and spoons

A small pan


Ingredients:

2 cups of defrosted frozen or fresh raspberries (I suppose you could use any soft berry)

1 1/2 cups sugar

1 cup water

1 1/2 tbsp corn syrup


Method:

1. Heat your small pan on a high heat.
2. Pour water into the pan, then sugar and corn syrup.
3. Stir  until it's all mixed together. Wait until it boils.
4. Boil for around 1 min.
5. Take it off the stove and cool completely (I suggest to scrape it into another bowl and put it into the freezer for an hour.)
6. While you wait, IF you have a handheld blender, measure 2 cups and put them into a bowl. Blend until smooth. IF you have a regular countertop mixer, measure 2 cups of rasberries and blend unil smooth.
7. Once the corn syrup mixture is cooled, mix the raspberries in and pour into your ice cream maker.
8. Turn the ice cream maker on for 30 minutes.
9. Freeze the sorbet in a bowl if you want it to be firmer.

Chocolate Chunk Cookies

I made them a bit big, so that's why they're square... They squished eachother in the pan.

And now, a close up!

On Christmas Eve, I was especially bored. I know what you're thinking, that I should be super excited and doing Christmasey things. But, I was bored. So I got the idea to bake cookies. Since my mom had already baked Christmas cookies, why not make chocolate chunk? I hope you guys enjoy the pictures and the cookies if you decide to make them. They are a variation from my mom's 1987 Canadian Living cookbook.

Oven Temperature: 375 C

Supplies:

1 or 2 baking sheets

Measuring cups and spoons

Ingredients:

1 cup margarine

1 cup white sugar

1/2 cup brown sugar

2 eggs

2 tsp vanilla

2 cups flour

1/2 tsp salt

1 tsp baking soda

4 squares / 1/4 pound chocolate (I cut up some unsweetened baking chocolate

Method:

1. Cream margarine in a bowl. Add both sugars. Mix until blended.
2. Add eggs one at a time to the bowl and mix. Add vanilla.
3. Next, put the flour into the bowl and mix until all is mixed in. Use you hands if necessary.
4. Add in salt and baking soda.
5. Next, if you need to, cut up the chocolate and mix it into the batter! Mmm...
6. Place flattened round cookies the size of one spoonful onto the cookie sheets.
7. Bake for 9-12 minutes!