Recipe: Cantonese Lobster

Chinese Food Cantonese Lobster  Recipes Ingredients :

  • 1x 1kg cooked lobster, shell split, claws cracked and sac removed
  • 75ml peanut oil
  • 2 garlic cloves, crushed
  • 71/2cm fresh root ginger, peeled and chopped
  • 125g lean pork, minced (ground)
  • 250ml Chicken stock
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon soy sauce
  • 1/4 teaspoon monosodium glutamate (MSG), (optional)
  • 1 teaspoon sugar
  • 1 tablespoon cornflour (cornstarch), blended with 2 tablespoons water
  • 4 spring onion (scallions), chopped
  • 2 eggs

Chinese Food Recipes Instructions:

1. Chop the lobster into pieces and set aside.(You can, if you wish, remove the shell but it is traditional to cook this dish with the shell on).
2. Heat half the oil in a large, deep frying-pan. Add the garlic and stir-fry for 1 minute. Add the lobster pieces to the pan and stir-fry for 3 to 5 minutes, or until they are heated through. Transfer to a warmed serving dish and keep hot while you make the sauce.
3. Heat the remaining oil in the same frying-pan. Add the ginger and pork and fry until the pork loses all its pinkness. Pour over the stock and bring to the boil. Combine the wine or
sherry, soy sauce, monosodium glutamate (MSG) and sugar, then stir the mixture into the pan. Stir-fry for 1 minute. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent.
Stir in the spring onions (scallions) and cook for 1 minute, stirring.
4. Turn off the heat and beat the eggs a few times just to combine them. Gently pour over the mixture, stirring and lifting the sides of the mixture to allow the egg to run over and under.
When the egg mixture becomes creamy and slightly ‘set’, spoon the sauce over the lobster. Serve at once.

Recipe: Silver Dollar Pancakes

Makes about 18 3-inch pancakes
Printable Recipe

Simple and delicious.  Kids love them, both the young and the “old.”  But then who wouldn’t love a “Silver Dollar!”

200g of plain flour ( 2 cups)
2 TBS of coarse polenta, or yellow cornmeal
1 TBS baking powder
2 tsp of bicarbonate of soda (baking soda)
1/2 tsp salt
2 large free range eggs
500ml of buttermilk (2 cups)
5 TBS of sunflower oil
more oil for greasing the pan

Whisk the flour, cornmeal, baking powder, soda and salt together in a mixing bowl.  Beat the eggs until light and fluffy in another bowl.  Whisk in the buttermilk and the oil.  Make a well in the centre of the flour mixture and add the liquid ingredients all at once.  Stir until just combined, without overmixing.  The batter will have small lumps.

Heat a griddle pan or heavy skillet over medium heat until a drop of water skips across the surface.  Lightly grease with some oil.  Using a ladle, spoon batter onto the griddle in scant 2 TBS measures, leaving a few inches between each pancake.  Cook until bubbles form on the surface and the edges are dry, with golden brown bottoms.  Flip over and cook for about 30 to 45 seconds longer until golden brown on the other side.  Keep warm in a low oven until ready to serve.  Repeat to use up all the batter.  Serve hot with butter and plenty of real Maple Syrup!

Recipe: Avocado Beef Hamburger

Hamburger always perfect for a quick meal . A classic and simple way to dress the burger buns never becomes old fashioned . Easy recipes and very quick prepare makes this food recipes might be a good choice for home cooking. Many various filling has been created. This Burger Recipe has a unique taste with the fruit avocado as a compliment .

Avocado Beef Hamburger Recipe
(served 3 to 4)

Ingredients :

1 lb hamburger meat ( see Hamburger Cooking Tips )
2 heaping tablespoons of chopped fresh rosemary leaves
2 Tablespoonful A1 sauce
Salt and pepper, to taste
Buns ( buy package )
Tomatoes, sliced
Onions, sliced
Avocado, peeled, pitted and sliced
Mayonaise, ketchup, mustard

Cooking Direction :

Mix the rosemary and A1 sauce into the hamburger meat, distributing evenly.
Add salt and fresh ground pepper.
Form out the hamburger patties.
If the meat is low-fat, you may want to add some grapeseed oil or olive oil to the mixture, or after the patties are made (but before cooked), rub some oil over them.

Place the patties on a hot grill or grill pan.
If on grill pan, lower the heat to medium high.

Grill on one side until you can see the juice begin to run at the surface.
Flip over and grill on the other side, again until you can see some juice coming through. If you wish, grill the buns on remaining grill surface.

Onions can be either served fresh with the hamburger or sautéed a little in olive oil.
Fill the buns with patties, lettuce, tomatoes, onions, avocado, mayo, ketchup, and or mustard.

Recipe: Breakfast on a Bagel

Just what it says. A tasty breakfast served on a toasted bagel.

4 medium ripe tomatoes, halved
1 medium red onion, peeled and cut into thin wedges
1/2 TBS extra virgin olive oil
1 TBS good quality Balsamic vinegar
1 TBS fresh thyme leaves and a few sprigs for garnish
8 slices of bacon, smoked or unsmoked, with the rind removed
4 wholemeal bagels, cut in half horizontally
3 TBS butter, at room temperature
8 large free range eggs, beaten
100ml of milk (a generous 1/4 cup)
sea salt and freshly ground black pepper to taste

Preheat the oven to 200*C/400*F/ gas mark 6. Put the tomatoes and onions into a shallow roasting tin. Drizzle with the oil and vinegar. Toss together and then spread out, with the cut side of the tomatoes up. Season well and sprinkle with half of the thyme leaves. Roast for 20 to 25 minutes, until tender. Keep .

Heat the grill to high. Grill the bacon for 3 to 4 minutes, until crisp, turning halways through the grilling. Remove and then toast the bagels under the grill, until golden brown. Spread with half of the butter and keep warm.

Beat together the eggs and milk. Season well. Heat the remaining butter in a nonstick skillet over medium to low heat. Once it begins to foam, pour in the eggs and leave for 30 seconds. Use a wooden spoon to stir briefly, leave to cook again, repeat until the eggs are just set. Remove from the heat.

Serve each bagel on a heated plate with a portion of the scrambled eggs spooned over top, a few roasted tomatoes and onions, and 2 slices of bacon. Sprinkle with the remaining thyme leaves and serve immediately.

Recipe: Lemon and Sultana Cookies

Makes about 30
Printable Recipe

You can use dried cranberries or blueberries instead of the sultanas, or chopped walnuts or pecans. A lovely soft buttery cookie with a sweet/tart lemon glaze.

350g plain flour (3 1/2 cups)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
140g of butter, cut into small bits (9 1/2 TBS)
175g caster sugar (3/4 cup)
85g sultanas (generous half cup)
100g of lemon curd (scant 1/2 cup)
2 free range eggs, beaten (medium)

For the icing:
100g sifted icing sugar (3/4 cup)
2 TBS fresh lemon juice

Preheat the oven to 200*C/400*F/ gas mark 6. Butter 3 baking sheets, or bake in 3 batches. Set aside.

Sift the flour, soda and baking powder into a bowl. Drop in the butter and rub into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and sultanas. Beat together the eggs and lemon curd. Stir into the dry mixture to make a soft dough. Drop by heaped TBS onto the baking sheets, leaving plenty of space in between for spreading. Using wet fingers tamp down gently on top of each biscuit to flatten it slightly.

Bake for 12 to 15 minutes, until well risen and golden brown. Remove from the oven and allow to cool on the baking sheet for a minute or so before removing to a wire rack to finish cooling completely.

Whisk the icing sugar and lemon juice together until smooth and then drizzle this over top of each cookie.

Recipe: Asian Lettuce Wraps

Here food recipe is delicious, we hope you will enjoy this Asian Lettuce Wraps Recipes on food healthy recipe blog.


  • 16 Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 2 teaspoons minced pickled ginger
  • 1 tablespoon rice wine vinegar
  • Asian chile pepper sauce (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil


  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
Recipe: Delicious Tomato Tart

Serves 4
Printable Recipe

Necessity being the mother of invention, I created a delicious tomato tart out of what I had on hand.

1 package of refrigerated ready rolled pizza base dough (large enough to fit a baking tray
about 10 by 15 inches in size)
4 ripe plum tomatoes, trimmed and thinly sliced
4 dessertspoons of low fat mayonnaise
1 TBS seedy mustard
8 ounces grated strong cheddar cheese ( 2 cups)
coarse sea salt and freshly grated black pepper to taste
dried mixed herbs
onion and garlic powders to taste
freshly grated Parmesan Cheese for dusting
a few basil leaves torn, for garnish
balsamic syrup to drizzle (optional)

Preheat the oven to 205*C/425*F/ gas mark 6. Line your baking sheet with parchment paper. Unroll the pizza dough onto the lined baking sheet. Curl over the edges all the way around.

Stir together the mayonnaise and mustard. Spread this over the crust all the way to the rolled edges. Sprinkle the grated cheddar cheese evenly over top. Place the sliced tomatoes evenly over top. Dust with mixed herbs, seasalt and black pepper to taste. Sprinkle with some onion and garlic powder. Dust with freshly Grated Parmesan.

Bake for 15 to 20 minutes until lightly browned and bubbling and the bottom is browned evenly. Remove from the oven and allow to sit for several minutes before tearing basil leaves and scattering them over top. Cut into squares to serve. If desired, drizzle with some balsamic syrup.

Recipe: Baked French Toast with Berries

Serves 6 to 8
Printable Recipe

Who doesn’t love French Toast, or Eggy Bread as it is sometimes called. This is a simple easy version that is delicious and allows you to enjoy some time with your family and guests rather than keeping you chained to the stove.

750ml milk (a generous 3 cups)
4 large free range eggs
the finely grated zest of one lemon
1 tsp vanilla extract
2 tsp softened butter
80ml of pure Maple Syrup (approximately 1/3 cup)
8 to 10 slices of day old bread, crusts removed and torn into chunks
2 handfuls of berries (raspberries, blueberries, blackberries, black currants, etc.)
2 TBS demerara sugar (turbinado)

To serve:
Greek Yoghurt or Clotted Cream

Prreheat the oven to 180*C/350*F/ gas mark 4. Butter a 10 inch round oven proof casserole dish. Set aside.

Whisk together the milk, eggs, lemon zest and vanilla.

Drizzle the maple syrup over the bottom of the baking dish. Top with a layer of bread. Scatter some berries over top of the bread. Top with another layer of bread, and berries. Repeat until all is used up, making sure you have some berries on top. Pour the egg mixture over top. Allow to sit for 10 minutes or so. Sprinkle with the demerara sugar.

Bake for 50 to 60 minutes, until set and lightly browned. Serve warm with some Greek Yoghurt or if you are really feeling indulgent, clotted cream.

Recipe: German Potato Salad

Serves 4 – 6
Printable Recipe

This is not an authentic recipe, but one that I came up with for myself, taking what I thought was the best bits of a few others and adding my own twist. The end result was delicious of course!

1 pounds small new potatoes, scrubbed and quartered
1 TBS salt
8 strips of lean streaky bacon, cut crosswise into 1/2 inch strips
1 medium onion, peeled and finely chopped
125ml of white vinegar (1/2 cup)
4 TBS water
1 heaped TBS cornflour
6 TBS white sugar
1 TBS grainy mustard
freshly ground black pepper and fine seasalt to taste
1/4 cup chopped fresh parsley

Place the potatoes, 1 TBS salt and water to cover in a large saucepan and bring to the boil over high heat. Reduce to a simmer and cook for about 8 minutes until barely tender. (There should still be a slight resistance when poked with a sharp knife) Drain well. Keep warm. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow buttered casserole dish.

Fry the bacon in a large skillet until crisp. Scoop out to a paper towel lined plate. Drain all but a few TBS of the bacon fat from the pan. Add the chopped onions. Cook, stirring occasionally, until tender. Whisk together the water and cornflour. Add to the skillet along with the vinegar and grainy mustard. Cook and stir until somewhat thickened. Stir in the warm potatoes, cooked bacon, parsley and salt and pepper to taste. Pour this into the casserole dish.

Bake for 20 to 25 minutes, until the potatoes are fork tender and the sauce has thickened. Serve warm.

Recipe: Bread and Butter Pudding

Bread and Butter Pudding healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Bread and Butter Pudding on food healthy recipe blog.

As anyone who has a family to feed will tell you, it can sometimes be difficult trying to please everyone, particularly if you have a few fussy eaters, which, let’s face it, is often the case when it comes to children.

Feeding your kids something that they will enjoy, but which is also good for them, can be hard, especially when you are pushed for time and trying to do a million different things at once! But don’t worry, help is at hand.

Try out this simple yet tasty recipe with your kids and have some fun in the kitchen by experimenting together!

You will need:

* 10 slices of bread, cut into triangles

* 50g butter

* 50g sultanas or raisins

* ¼ tsp cinnamon

* ¼ tsp nutmeg

* 50 ml cream

* 350 ml milk

* 2 large eggs

* 25g sugar

* 1 tsp vanilla extract

This is super easy to make and a delicious, filling pudding. It’s a great recipe for using up white bread, but if you want to be extra nutritious, try best of both or wholemeal bread. The method for making bread and butter pudding is the same whichever type of bread you use.

Simply grease a baking dish with a small amount of butter and then cover with overlapping triangles of bread, butter side up. You can choose any brand when it comes to your loaf, but a personal favourite is Hovis Bread.

Sprinkle with sultanas or raisins and then with nutmeg and cinnamon, then repeat with another layer of bread triangles, dried fruit and the spices.

Heat milk and cream gently in a bowl and pour on top of eggs lightly beaten with sugar and vanilla extract. Pour this mixture over the bread, sprinkle a little more sugar on top and then leave to cool for 30 minutes before baking for 40-45 minutes until golden brown.

Finally, tuck in and enjoy!