COOKING RABBIT

Latest Post
200-400 Calories 5:2 7-A-Day Afghan Food African Food Albanian Food All Drink Alligator Anolon Avanti Cookware American Food Angolan Food Argentine Food Armenian Food Australian Food Austrian Food Baking Cake Bangladeshi Food Belarusian Food Belgian Food Belizean Food Birthday Cake Biscuit Bosnian Food Brazilian Food Bread Brownie Burmese Food Cajun Food Cake Sale Canadian Food Cheap and Healthy Cheese Menu Chilean Food Chinese Food Cholesterol-Friendly Clean Eating Colombian Food Congolese Food Croatian Food Cuban Food Curacaoan Food Cypriot Food Czech Food Dairy-Free Dairy-Free Breakfast Dairy-Free Dinner Dairy-Free Lunch Dairy-Free Snack Danish Food Dessert Diabetes-Friendly Dominican Food Donuts Drinkware Dutch Food Eat like an Athlete Ecuadorian Food Egyptian Food English Food Eritrean Food Ethiopian Food Evaporated Milk Fijian Food Filipino Food Finnish Food Food Nutrition French Food Gabonese Food Georgian Food German Drink Ghanaian Food Gluten-Free Gluten-Free Breakfast Gluten-Free Dinner Gluten-Free Lunch Gluten-Free Snack Greek Food Greenlandic Food & Drink Grocery Guatemalan Food Haitian Food Ham Menu Healthier Roast Healthy Healthy Breakfast Healthy Chicken Healthy Dinner Party Healthy Duck Healthy Fish & Beef Healthy Kids Healthy Lunch Healthy One-Pot Healthy Pasta Healthy Sandwich Healthy Snack Healthy Soup Healthy Spring Healthy Summer Healthy Treat Healthy Vegan Healthy Vegetarian Healthy Winter Heart-Healthy High-Protein Honduran Food Hungarian Food Ice Cream Icelandic Food Indian Food Indonesian Food Iranian Food Iraq Food Iraqi Food Irish Food Italian Food Ivorian Food Jamaican Food Japanese Food Jewish Food Jordanian Food Kenyan Food Kitchen Tools and Gadgets Korea Food Laksa Laotian Food Latvian Food Lebanese Food Light Supper Lithuanian Food Low-Calorie Breakfast Low-Calorie Dinner Low-Calorie Lunch Low-Carb Low-GI Low-GI Breakfast Low-GI Dinner Low-GI Lunch Low-GI Snack Low-Salt Breakfast Low-Salt Dinner Low-Salt Lunch Low-Salt Snack Lower Sugar Malaysian Food Marathon Mexican Food Moroccan Food Mousse Menu Mozambican Food Nepali Food New Caledonian Food New Zealand Food Nicaraguan Food Nut-Free Pakistani Food Paleo Papua New Guinean Food Paraguayan Food Peruvian Food Polish Food Puerto Rican Drink Puerto Rican Food Quick and Healthy Salted caramel Samoan Food Seafood Singapore Food Slovak Food South African Food Spain food Sri Lankan Food Steamers Summer Drink Swiss Food Tahitian Food Thailand Food The Best Cakes Tibetan Food Tongan Drink Tunisian Food Turkey Food Ukrainian Food Ultimate Make Over Unique cake Uruguayan Food Venezuelan Food Vietnamese Food Yemeni Food Zimbabwean Food


Spinach with Ricotta Pies


Recipe by Cooking Rabbit
Want a fresh comfort food mid week? Try this fast and easy spinach with ricotta pie
5 stars
Prep time: 15 Mins
Cook time: 15 Mins
Total time: 30 Mins
Yield: 4 Servings
Calories per serving: 2550 kj
Fat per serving: 39 g
INGREDIENTS
  • 2 x 250 g pkt frozen spinach, thawed, excess liquid removed
  • 200 g soft fetta, crumbled
  • 200 g ricotta
  • 2 spring onions, thinly sliced
  • 1 tablespoon finely chopped dill
  • 2 range eggs
  • 2 sheets frozen puff pastry, just thawed
  • 1/2 cup (80g) mixed olives
  • 200 g Perino tomatoes, halved
  • Baby rocket leaves, to serve
HOW TO MAKE
  1. Preheat oven to 200°C. Line a baking tray with baking paper. Combine spinach, fetta, ricotta, spring onion, dill and 1 egg in a large bowl. Season. Lightly whisk remaining egg in a bowl.
  2. Place 1 pastry sheet on a clean work surface. Spoon half the spinach mixture over one-half of the pastry sheet, leaving a 1cm border. Use a small sharp knife to cut 5cm-long slashes at 1cm intervals over the other half of the pastry. Fold over to enclose filling. Use a fork to seal the edges. Repeat with the remaining pastry sheet and spinach mixture.
  3. Place the pies on the lined tray. Brush with whisked egg and season. Bake for 20-25 mins or until golden and puffed.
  4. Combine olives, tomato and rocket in a bowl. Serve with pies.


Cream Biscuit with Ginger


Recipe by Cooking Rabbit
If you love ripple cake and gingerbread at Christmas time, you'll love this easy no-cook dessert.
Yield: 8 Servings
INGREDIENTS
  • 600 ml carton thickened cream
  • 60 g (1/3 cup) icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons finely chopped glacé ginger
  • 250 g packet gingernut biscuits
  • 60 ml (1/4 cup) fresh orange juice
  • 60 ml (1/4 cup) ginger wine
  • 2 tablespoons caramel topping
HOW TO MAKE
  1. Use electric beaters to beat the cream, sugar and vanilla until firm peaks form. Use a large metal spoon to fold in half the chopped ginger.
  2. Spread a little of the ginger cream down the centre of a serving plate to help the biscuits stand up. Crush one of the biscuits and set aside.
  3. Combine the orange juice and ginger wine in a shallow bowl. Dip 1 of the remaining biscuits in the ginger wine mixture. Stand upright on the plate and spread 1 side with cream. Dip another biscuit in the ginger wine mixture and place alongside the first biscuit and sandwich together. Spread with cream. Continue layering with the cream mixture, wine mixture and remaining biscuits to form a log. Spread remaining cream over the log. Cover loosely with plastic wrap and place in the fridge for 6 hours to chill.
  4. Drizzle the log with the caramel topping and sprinkle with the remaining chopped ginger and the reserved crushed biscuit.


Spicy Beef Opor Curry


Recipe by Cooking Rabbit
Looking for delicious dishes for lunch with delicious and spicy fresh flavors? Well, there are so many delicious recipes from processed meat that you can treat, such as recipe for beef curry, beef opor and many other dishes. The following are beef recipes with delicious spicy pleasures. This dish is easily made at home, because the ingredients and ingredients needed can be found in the market. Well, what is the recipe for making delicious spicy beef, we refer to the following recipe.
Prep time: 25 Mins
Cook time: 35 Mins
Total time: 60 Mins
Yield: 10 Servings
INGREDIENTS
Main Ingredients:
  • 700 grams of beef
  • 600 ml thick coconut milk
  • 1 segment of galangal
  • salt to taste
  • 1 segment of ginger
  • 1 tsp brown sugar, combed
  • 1 stick of lemongrass, crushed
  • 1 lime leaves
  • pepper powder to taste
  • sugar to taste
Ingredients are mashed:
  • 3 red cayenne pepper
  • 4 candlenuts, roasted
  • 6 garlic cloves
  • 3 red onion cloves
  • 4 large red chillies
  • 1 turmeric segment, burned
  • 1/2 tsp coriander
  • butter to taste (for sautéing)
  • cooking oil to taste (for frying meat)
HOW TO MAKE
  1. How to Process Beef: The first step can be done by first cutting the prepared beef in the shape of the desired size.
  2. If the meat has been cut into pieces, now take a meat bat and hit the meat until it is flat. Put the meat into a medium sized container or basin and wash the meat using running water and make sure that the dirt on the meat can be cleaned thoroughly.
  3. Drain the meat washing water and make sure there is no standing water that is still pooling in the basin.
  4. After that, give the lime juice to the meat to remove the unpleasant fishy odor.
  5. After giving the orange juice, now coat the meat with salt and pepper while slowly squeezing the meat, let stand for about 5 minutes to ensure that the spices soak into it.
  6. Prepare a pan, pour the cooking oil into it and wait for the oil to heat evenly.
  7. Put the meat into a frying pan and fry the meat until it turns brown evenly.
  8. When the meat is cooked, remove the meat and drain the oil so that there is no oil that is pooled in the meat.
  9. How to Process Opor Curry: Prepare a skillet, pour the butter into the pan and wait until the butter becomes more melted and saute the spices that have been mashed into it, stir evenly until the spices smell delicious.
  10. Add orange leaves, lemongrass, ginger, galangal together with sugar and salt and pepper powder. Stir until evenly distributed until the sauteed herbs become more wilted and cooked.
  11. Pour thick coconut milk into stir-fry stir well and cook the coconut milk until boiling while stirring constantly. Make sure if the coconut milk you cook is not broken, which will make it look less attractive.
  12. If the coconut milk has boiled, add the fried meat, stir for a while until the spices soak into the meat and the meat becomes softer.
  13. When cooked and seasoning is right, please raise the stew and serve this spicy beef opor in the middle of the family and eaten when the opor is still warm will make the taste tastier and more delicious.


Bacon Wrapped Beef Tenderloin and Rainbow Veggies


Recipe by Cooking Rabbit
Sheet pan + bacon-wrapped = dinner success. This meal feels really fancy, but it couldn’t be easier to pull together.
Prep time: 10 Mins
Total time: 40 Mins
Yield: 6 Servings
Calories per serving: 490
Fat per serving: 23 g
INGREDIENTS
  • 2 cups cherry tomatoes
  • 4 oz baby bella mushrooms, halved
  • 2 large yellow bell peppers, sliced
  • 1 small butternut squash, peeled and diced
  • 2 heads broccoli, cut into florets
  • 2 large red onions, chopped
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 1 lb fatty bacon
  • 1 beef tenderloin (about 1 1/2 lb)
HOW TO MAKE
  1. Preheat oven to 450°F. (We want a hot, hot oven to roast these veggies and beef tenderloin.) Arrange the tomatoes, mushrooms, peppers, squash, broccoli, and red onions in rows on a sheet pan. Drizzle with olive oil and season liberally with salt and pepper, set aside.
  2. On a large cutting board, lay out the bacon slices side-by-side, overlapping slightly. Place the beef tenderloin on top of the bacon, then season with salt and pepper.
  3. Wrap the bacon up and around the tenderloin. Place the tenderloin on top of the bed of veggies on the sheet pan.
  4. Roast in preheated oven for 25-30 minutes, or until all the veggies are tender, and the inside of the beef tenderloin reads at least 145°F on an instant read thermometer.
  5. Remove from the oven, and let rest for 5-10 minutes for the juices to redistribute and the bacon to crisp up. Remove the beef tenderloin to a cutting board, and slice into 1/2-inch slices. Serve with roasted veggies. (Recipe yields about 3 oz beef and 1 cup veggies per serving.).
  6. Tips: beef tenderloins are often sold two to a pack—either double this recipe and cook both, or freeze the other for another day.
  7. Feel free to swap in or out whatever veggies make you happy. (But, let’s be honest, how can a rainbow of veggies not make you happy?)
  8. The fattier your bacon, the better.
  9. If one end of the tenderloin seems thin, tuck it under until it’s about the same thickness as the rest of the roast. Season liberally with salt and pepper.
  10. No need to be finicky when you wrap the bacon up and around the tenderloin—just make sure the entire tenderloin is wrapped.
  11. Is there such a thing as too many sheet-pan meals? Methinks not. Who doesn’t want a full repertoire of simple, delicious, and almost-no-cleanup dinners? This Bacon Wrapped beef Tenderloin with Rainbow Roasted Veggies is the newest idea in sheet-pan dinners—fancy enough to serve to guests, but easy enough that you can still enjoy a glass (or two) of wine while you chat up your dinner party. If you’ve never worked with beef tenderloin before, don’t be afraid! It’s a breeze to cook, and it’s ready in a flash—we’re talking less than a half hour here. beef tenderloin is a very lean meat, which means it can go dry in a flash. This recipe solves this problem by wrapping the tenderloin in fatty bacon. The drippings from the bacon keep the beef tenderloin tender, juicy, and oh so tasty. You’ll find beef tenderloin in the meat section of your local supermarket. You’re looking for unseasoned beef tenderloin (a lot of them already come flavored and seasoned), and chances are, you’ll be buying a “whole” beef tenderloin—which is actually two roasts. This recipe only uses one of them, so you can freeze the other and save it another day or double this recipe if you’re serving it to a whole gaggle of folks.


Kue Talam


Recipe by Cooking Rabbit
You will find this cake sold in many places when visiting Indonesia and Malaysia, with a taste of Southeast Asia.
Cook time: 60 Mins
Yield: 8+ Serving
INGREDIENTS
Pandan Layer:
  • 100 g rice flour
  • 20 g tapioca starch
  • 15 g mung bean starch
  • 300 g sugar
  • 580 g pandan juice
Coconut Layer:
  • 50 g rice flour
  • 45 g mung bean starch
  • 1 tsp salt
  • 900 ml light coconut milk
HOW TO MAKE
  1. Prepare a steamer large enough to fit an 8 inch square baking pan.
  2. Grease an 8 inch baking tin with a generous layer of cooking oil.
  3. In a saucepan, combine all ingredients for pandan layer and stir over medium heat until batter starts to thicken. Remove from heat.
  4. Pour batter into the prepared tin, steam for 20 mins on medium heat.
  5. Carefully remove lid of the steamer every 6-8 mins to wipe away water forming on the lid to prevent from dripping on the kuih.
  6. In a saucepan, combine all ingredients for coconut layer and stir over medium heat until batter starts to thicken. Remove from heat.
  7. Pour coconut layer batter onto pandan layer and steam for 20 mins on medium heat.
  8. Cool completely, or overnight before slicing the Kuih Talam to serve.


Pearl Milk Tea


Recipe by Cooking Rabbit
Cook time: 10 Mins
Yield: 2 Serving
INGREDIENTS
  • 2 cups Chinese black tea (cooled)
  • cup condensed milk (add more or reduce to taste)
  • ¼ cup black tapioca pearls (prepared according to packet instructions)
  • Ice
HOW TO MAKE
  1. In a jug/measuring cup, combine cooled black tea with condensed milk using a whisk.
  2. Prepare 2 glasses. Divide tapioca pearls into each glass. Add desired amount of ice. Pour over milk tea. Serve cold.

CARAMEL TRUFFLES


Recipe by Cooking Rabbit
Make these tempting salted caramel balls for a delicious Christmas treat.
INGREDIENTS
  • 1/4 x 380 g can caramel Top 'n' Fill
  • 200 g block milk chocolate, chopped
  • 1/4 cup thickened cream
  • 180 g block dark chocolate, chopped
  • 1 teaspoon sea salt
HOW TO MAKE
  1. Line a tray with baking paper. Drop 22 level 1/2 teaspoons of caramel onto tray. Freeze for 4 hours (Caramel doesn't freeze firmly. It will give slightly when pressed.)
  2. Meanwhile, combine milk chocolate and cream in a microwave-safe bowl. Microwaves, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Cover. Refrigerate for 3 to 4 hours or until firm.
  3. Line a tray with baking paper. using 2 teaspoons of chocolate mixture at a time, roll into balls. Refrigerate for 10 minutes. Flatten 1 ball into a disc. Carefully place 1 piece of caramel in centre of disc. Wrap disc around caramel and form into a ball. Place on tray. Repeat with remaining balls and caramel. Freeze until firm.
  4. Place dark chocolate in a microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Using a fork, dip truffles in chocolate, shaking off excess. Return truffles to tray and sprinkle with salt. Refrigerate for 20 minutes or until set. Serve.


Grilled chicken Ketchup and Karedok


Recipe by Cooking Rabbit
Indonesian traditional recipes, fast, tasty and easy to serve.
Cook time: 40 Mins
Yield: 2-3 Serving
INGREDIENTS
Main Ingredients:
  • 1 chicken (cut into 4 or 8 portions)
  • 1 tsp of tamarind paste
  • 1 tsp salt
  • 6 tbsp Sweet Soy Sauce (kecap manis)
  • 1 tsp palm sugar
  • 2 red bird's eye chilies
  • 8 shallots
  • 4 garlic cloves
  • 1 tsp white peppercorns
  • 3 roasted candlenuts (you can use macadamia nuts as a substitute)
  • ½ tsp salt
  • 2 tbsp oil
Karedok Ingredients:
  • 150 g green beans
  • 1 small Chinese cabbage (sliced thinly)
  • 1 continental cucumber
  • 250 g bean sprouts
  • 1 can Valcom Bamboo Shoots Slices
  • 2 cups Thai basil (you can substitute for regular basil)
  • 4 shallots (slice thinly)
  • 150 g peanuts (chopped)
  • 1 cm piece fresh ginger (chopped finely)
  • 2 red bird's eye chilies (seeds removed, chopped finely)
  • 2 garlic cloves (coarsely chopped)
  • 3 limes (juice only)
  • 2 tbsp brown sugar
  • 2 tbsp Lee Kum Kee Premium Soy Sauce
  • 5 g shrimp paste
HOW TO MAKE
  1. Grilled chicken Ketchup: Place chicken in a bowl with the tamarind paste and salt. Massage into the chicken and set aside.
  2. In a food processor or mortar and pestle, grind the bird’s eye chilli, shallots, garlic, white peppercorns, candlenuts and ½ tsp salt into a paste.
  3. Heat the oil in a large and deep pan, fry the spice paste for 1 min or until fragrant.
  4. Add chicken pieces, kecap manis, palm sugar and 1 tsp salt. Cover with 650ml of water and stir.
  5. Bring to the boil, reduce the heat and cook without the lid on until the liquid has reduced by ⅔ and has become sticky, turning the chicken occasionally.
  6. Remove chicken and reserve the cooking marinade.
  7. Cook on BBQ or under the grill brushing with the marinade until caramelised.
  8. Karedok: In a mortar and pestle, grind together the ginger, chilli, garlic, shrimp paste and ½ tsp salt into a paste.
  9. Add the crushed peanuts, lime juice, brown sugar and Lee Kum Kee Premium Soy Sauce. Stir to combine.
  10. Using a bean slicer, slice the beans and cut into 3 cm lengths.
  11. Peel the cucumber slice in half and scoop out the seeds. Cut into thirds and julienne.
  12. Top and tail the bean sprouts.
  13. Drain the Valcom Bamboo Shoot Slices.
  14. In a large salad bowl, add all the prepared vegetables and pour over the peanut dressing. Toss to combine.

Santa Sushi


Recipe by Cooking Rabbit
Unique Japanese dishes for your Christmas celebration, try to make it, and enjoy with your family.
Cook time: 60 Mins
Yield: 8 Serving
INGREDIENTS
  • 4 inari (cut in half)
  • 2 cups sushi rice (cooked and cooled)
  • 6-8 crab sticks (note: purchase crab sticks that can unroll)
  • 1 nori sheet
  • 1 pickled daikon
  • Black sesame seeds
HOW TO MAKE
  1. Fill inari pockets with rice.
  2. Slice 2 thin strips of the red section of the crab stick. Lay on the top of the inari and carefully tuck in sides to form the hat.
  3. Cut out a thicker strip of the red section of the crab stick. Lay on the bottom of the inari and carefully tuck in sides for the body.
  4. Cut out a beard and pompom out of the white section of the crab stick. Place these onto the inari. Cut out a nose from the red section and place onto the beard.
  5. Cut a thin strip of nori and place over body, carefully tucking overhang into the sides. Cut out a small piece for the mouth and place just under the nose.
  6. Cut a thin slice of pickled daikon and from this, cut out a buckle. Place onto the nori belt.
  7. Carefully place 2 black sesame seeds for the eyes.
  8. Serve with soy sauce, wasabi and pickled ginger.

TUNA MELT WITH GREEN GODDESS PEAS



Recipe by Cooking Rabbit
INGREDIENTS
  • 1/2 cup mixed fresh herbs (such as mint, parsley, basil and coriander)
  • 1/2 cup frozen peas, thawed
  • 1 tablespoon extra virgin olive oil
  • 4 slices Abbott’s Village Bakery Harvest Pumpkin & Sunflower Seeds, lightly toasted
  • 2 x 95 g cans tuna in springwater, drained, flaked
  • 30 g (1/4 cup) grated provolone cheese
  • Snow pea sprouts, to serve (optional)
HOW TO MAKE
  1. Place herbs, peas and oil in a small food processer. Blend until coarsely chopped. (Alternatively, finely chop the herbs and peas, then stir through the oil.)
  2. Preheat the grill on high. Divide the pea mixture among the slices of toast. Top with tuna and cheese. Grill for 3-4 minutes or until cheese is melted. Sprinkle with sprouts, if you like.

MKRdezign

Contact Form

Name

Email *

Message *

Powered by Blogger.
Javascript DisablePlease Enable Javascript To See All Widget