Just so you know...: October 2012

Sunday, October 28, 2012

Appetizer

My homemade concoction: Mashed potato topped with beef tomato bolognaise and mozarella cheese and Doritos nachos.

I was shopping at Boots in Buchana Gallery yesterday and they were giving out ribbons smelling of Very Estee perfume by Estee Lauder. I took one, smelt it and didnt think much of it. When I was home, I placed the ribbon on my shelf and spent time in the kitchen cooking.

After dinner, I went into my room and I noticed a very nice smell. Everytime I walked pass the shelf (i jad forgotten about the ribbon) it smelled really good. Then, I saw the ribbon and realised the smell was Very Estee!

It really smells so good I am tempted to buy it. I checled the Boots website and It cost 51 pounds!! :( ah well, for now I will just have to live with that ribbon. Amazingly, the smell is still strong after a day.

My homemade yoghurt using Easiyo

I am so happy that the yoghurt I made turned out really well. I made 1 litre of strawberry yoghurt and it has been part of my daily breakfast the past few days. Instead of having chocolate milk with my cereal, I now have yoghurt with the cereal.

It is definitely a better alternative as it does not contain artificle ingredients, good for digestive health and it is recommended for diabetics, meaning low sugar content.

Saturday, October 27, 2012

The floating man

This guy was in Buchanan Street and he looked like he was sitting without any support.....

But, actually, did u know that he had a chair inside his clothes..

Wednesday, October 17, 2012

Campus

I went to Campus at Sauciehall to collect my new Campus jumper. There were so many colours to choose from. I was deciding between the yellow and red one. In the end, I chose the red one. *at least now I have something to wear for CNY ;p*

Thursday, October 11, 2012

Dear Amy...

... remember this? :)
Thank you for the bak kua two years ago. Delicious! :):)

Four ways to cook with beer

Each of these recipes uses a different style of beer to create a warming fall recipe everyone can enjoy.

30-Minute Chili

Prep Time 25 minutes
Total Time 30 minutes
Serves 8

Ingredients
1 tablespoon vegetable oil
3 medium onions, chopped
6 garlic cloves, chopped
Coarse salt and ground pepper
1 can (6 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons chopped canned chipotle chiles in adobo sauce
1/2 teaspoon ground cinnamon
3 pounds ground beef chuck
3 cans (14.5 ounces each) diced tomatoes in juice
1 bottle (12 ounces) mild lager beer
2 cans (14.5 ounces each) kidney beans, rinsed and drained
Shredded cheddar cheese (optional)

1. In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.

2. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.

3. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Serve, sprinkled with cheese, if desired.

Watch the Video of Sarah Carey Making the 30-Minute Chili Recipe

Beer-Braised Sausages with Warm Potato Salad

Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.

Prep Time 35 minutes
Total Time 1 1/4 hours
Serves 4

Ingredients
2 tablespoons extra-virgin olive oil
1 1/2 pounds sweet Italian sausages
1 medium yellow onion, halved and thinly sliced
12 ounces pale-ale beer
1 1/2 pounds small red potatoes, halved
Coarse salt and ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh parsley

1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.

2. Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing, reserve cooking liquid; toss to combine.

3. Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

Cook's Note
Italian sausages are delicious in this recipe, but other sausages, such as chicken or turkey, also work well.

Plus: Easy One-Pot Meals

Best Beer Batter
Covering onions in buttermilk for at least 30 minutes removes their pungent bite, leaving you with sweet, tender onion rings in a crisp beer-battered shell.

Makes 2 1/2 cups batter

Ingredients
2 large eggs
1 bottle light- or medium-bodied lager (12 ounces), cold
2 1/2 cups all-purpose flour (spooned and leveled)
Coarse salt
5 cups vegetable oil
2 1/2 to 3 pounds shrimp, firm fish fillets (such as cod), or desired vegetables (such as onions or pepperoncini), cut into pieces if necessary
2 cups buttermilk (if using onions)

1. In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.

2. In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.

Irish Beef and Stout Stew

Warm up with a comforting bowl of this easy, freezer-friendly beef stew.

Prep Time 25 minutes
Total Time 3 hours
Serves 10

Ingredients
4 pounds beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed

1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.

2. Transfer pot to oven and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

For pictures: http://shine.yahoo.com/shine-food/4-ways-cook-beer-151800622.html

Monday, October 01, 2012