My Recipe Collection

Recipe from HFG

Ingredients
For the white sauce:
1 1/2 tablespoons low-fat spread
1 1/2 tablespoons plain flour
400ml milk
For the filling:
2 teaspoons oil
1/2 medium onion, finely chopped
1 1/4 teaspoons curry powder
400g can sweetcorn kernels
1 small can (around 180-200g) tuna in water
9 sheets filo pastry
1/4 cup olive oil


Melt the low-fat spread in a medium saucepan, whisk in the flour and add the milk gradually, whisking well to form a lump-free sauce. Heat the sauce gently and cook without boiling, stirring frequently for around 10 minutes, until you have a velvet-smooth sauce that coats the back of a spoon.

While the sauce is cooking, heat the oil in a saucepan and cook the onion till soft. Stir in the curry powder and corn and lastly add the tuna. Mix well then fold in the prepared white sauce. Set the mixture aside to cool before assembling the parcels.

To assemble the parcels:

Preheat the oven to 200°C.Place 1 sheet of filo pastry on the bench and brush sparingly with oil. Cover with a second sheet of pastry and brush that with oil, top with a third sheet of filo and brush with oil. Cut the rectangle of pastry in half and put 2 heaped spoonfuls of filling mixture onto the end of one of the pastry sections, fold the sides in towards the middle and fold the parcel over several times to neatly encase the filling.

Do the same with the remaining pastry section. Prepare 3 more sheets of filo and fill in the same manner until you have used a total of 9 sheets of filo, making 6 parcels.

Place the parcels on a greased baking tray, brush lightly with oil and bake at 200°C for 10 minutes until golden brown, crisp and piping hot. Serve with plain boiled rice and green vegetables.


Recipe by:
Sophie Gray

Equally good in puff pastry, crepes, vol-au-vents or even toasted sandwiches

Resipi ni cedok dari sini I think we have the magazine, x igt pulak sebab last year langgan for 1 year, pakai flybuys kot..

Waktu nak serve kat Aiman for lunch, he said, mummy, I am not allowed chicken pie at school. So tanya la dia, dia makan apa kalau kawan2 makan chicken pie?? Dia kata makan sandwich, alaa siann anak mummy..nasib baik dia x kisah pun, actually Irene, the cook is very nice, she will normally cook vegetarian alternative for budak2 yg x makan daging..tapi sekarang Irene cuti, dia buat knee replacement baru2 ni..

Anyway, I don't have leek, so ganti dengan daun sup and daun bwang sikit,sebab tanam kat belakang rumah..then sebab dah letak spring onion, x letak bwg lagi dah...kang ter extra 'onion' lak



Ingredients (6 servings)
Oil
1 sheet puff pastry
1 small onion, chopped
1 leek, thinly sliced
1 carrot, diced
2 cloves garlic, chopped
500g skinless chicken breasts, diced
10 button mushrooms, sliced
1½ cups trim milk
3 tablespoons flour
2 teaspoons chicken stock powder
1 egg white, lightly beaten


Step 1 Preheat oven to 180°C. Spray oil in a ceramic pie dish. Trim sheet of pastry to make top slightly larger than the dish.

Step 2 Spray oil in a frying pan over a medium heat. Add onion, leek, carrot and garlic. Cook until soft. Add chicken and mushrooms. Cook for 5 minutes.

Step 3 Whisk milk, flour and stock in a bowl with a fork. Pour milk mixture into frying pan with chicken mixture and allow to thicken while stirring.

Step 4 Spoon mixture into pie dish. Brush a little egg white around top edge of dish, and place pastry over top. Use remaining egg white to glaze pie top. With a fork, prick a few holes into the pie. Bake for 15 minutes or until pastry is golden.

Resipi pastry karipap ni ceduk dari rumah k as, dah banyak kali buat, tapi x sempat nak letak dalam blog. Terima kasih ya k as..tapi karipap saya x secomel karipap k as, org baru nak belajar hehhe


Bahan-bahan ( 20 biji )

250g tepung gandum
2 sudu besar marjerin - panaskan
2 sudu besar minyak masak - panaskan
garam skit
air


campurkan tepung, marjerin,minyak masak yang telah dipanaskan (utk mendapatkan kulit karipap yg rangup). Gaul rata guna sudu sbb panas.Masukkan garam dan air sedikit2. Uli doh hingga boleh dicanai dan mudah ketika mengelim.


Inti pulak buat my style, sebab x suka keledek

Bahan2

mince meat
bawang besar - potong dadu
kentang - potong dadu
garlic seulas/dua-tumbuk
rempah kurma


Tumis bwg putih + bwg besar sampai agak2 layu, masukkan daging, masukkan rempah kurma. Masak sekejap dalam 5 mins kemudian masukkan kentang, masak kentang sampai empuk + sampai inti kering

Biarkan sejuk sebelum mengelim..

I made this for the kids and gave a piece to DH and I asked hime what did he think. He said, "nice, like KFC's wedges" so yay to this recipe. I told him it is meant to be a copy cat for KFC's wedges

Original recipe:

Ingredients:
3 small potatoes
1/2 tablespoon Msg
1/2 tablespoon onion powder
1 cup all-purpose flour
1/2 tablespoon salt
1/2 tablespoon Cayenne pepper
1/2 teaspoon Black pepper
1/2 tablespoon Oregano flakes
2 Chicken bouillon cubes, crushed
1 large egg
2 tablespoons Milk


Directions:

Combine all dry ingredients in mixing bowl. Mix well in separate bowl mix milk and egg. heat oil to 400 degrees, dip potato wedges in milk/egg mixture and coat well, then place potato wedges in dry ingredient mix and coat well. fry until golden brown


My version:

I don't have MSG and I wanted to used up Cajun seasoning powder that DH bought yonks ago..you see, my New Year resolution is to declutter my pantry and used up the ingredients that have been sitting in the cupboards for quite some time, making my pantry looks messy

1 cup of flour
1/4 packet of cajun seasoning
1 chicken cube-crumbled
1 packet of french onion instant cup a soup powder
salt