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Chicken cashew nut is a popular dish in restaurants featuring Thai/Chinese cuisine on their menu but you can just as easily make it yourself as you would order a take-away from your favorite restaurant. A simple stir-fry in which you can throw in pretty much any veggie you want to use up from the fridge, the recipe from Well Plated combines broccoli and a mixture of bell peppers in a rich sauce, fusing the sweetness of honey and fiery punch of red pepper flakes.

THAI CASHEW NUT CHICKEN STIR FRY

Ingredients:

For the Chicken

625g boneless chicken breasts

2 tablespoons cornstarch

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 tablespoons canola oil

3 medium red bell peppers

1 large head broccoli, cut into florets

1 bunch green onions, thinly sliced

2/3 cup dry roasted, unsalted cashews

For the Thai Sauce

1/4 cup reduced-sodium soy sauce

3 tablespoons seasoned rice vinegar

2 tablespoons honey, plus additional to taste

1 tablespoon freshly grated ginger

2 cloves garlic, finely minced or crushed

1/4–1/2 teaspoon red pepper flakes

Method:

  • Cut chicken into bite-sized pieces. In a small bowl, toss chicken with cornstarch, salt and pepper.

  • Heat oil in a large skillet over medium high. Add chicken mixture and sauté until lightly browned.

  • Add bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through.

  • Stir in cashew nuts and cook it for another 30 seconds. While chicken is cooking, prepare the sauce.

  • In a small bowl, stir together the soy sauce, rice vinegar, honey, ginger, garlic and red pepper flakes.

  • Pour the sauce over the skillet. Toss to coat chicken and vegetables and serve immediately with rice.

Thai Cashew Nut Chicken Stir-Fry

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These enourmous homemade cookies with puddles of Lindt dark chocolate [70% cocoa] and a hint of La Baleine flaky sea salt will give an edge to your regular cookies like nothing you can imagine until you bite into the first batch. You really should not give this brilliant recipe from Smitten Kitchen a miss even if you have gone through a million of cookie batters before and have found the one you are ready to settle down with for this lifetime. Life is too short to stick to one chocolate chip cookie recipe forever.

SALTED CHOCOLATE CHUNK COOKIES

Ingredients:

1/2 cup (113 grams) butter, room temperature

2 tablespoons (25 grams) granulated sugar

2 tablespoons (25 grams) turbinado sugar

3/4 cup (150 grams) light brown sugar

1 large egg, room temperature

1 teaspoon vanilla extract

3/4 teaspoon baking soda

Heaped 1/4 teaspoon fine sea or table salt

1 3/4 cups (220 grams) all-purpose flour

1/2 pound (225 grams) bittersweet chocolate

Flaky sea salt, to finish

Method:

  • Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
  • In a large bowl, cream butter and sugars together with an electric mixer until very light and fluffy.

  • Beat mixture for about 5 minutes. Cut chocolate into roughly 1/2-inch chunks with a serrated knife.
  • Add the egg and vanilla extract, beating until incorporated, and scraping down the bowl as needed.

  • Beat in fine sea salt and baking soda until combined, then the flour on a low speed until just mixed.
  • The dough will look almost crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

  • Scoop cookies into 1 1/2 tablespoon mounds, spacing them apart onto the prepared baking sheets.
  • Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes until it’s golden on the outside.

  • Cookies will still be very gooey and soft inside. Let them rest on baking sheets for about 5 minutes.
  • Transfer cookies onto a cooling rack and cool to room temperature. Yields about 18 to 24 cookies.

Chocolate Chunk Cookies

This healthy banana bread with chopped prunes and whole meal flour is packed with a good measure of fibre and nutrients. The recipe from The Australian Women’s Weekly will help you start your day with a delicious and equally nutritious breakfast especially if have GI issues like bloating or dyspepsia that refuse to get better.

WHOLEMEAL BANANA & PRUNE BREAD

Ingredients:

1 1/2 cups (240g) wholemeal self-raising flour

1 teaspoon ground cinnamon

2 teaspoons lemon rind, finely grated

100 g unsalted butter, softened

3/4 cup (165g) packed dark brown sugar

2 eggs, room temperature

1 1/2 cups mashed banana

1 cup (170g) prunes, chopped coarsely

Method:

  • Preheat oven to 180°C. Grease a 14cm x 21cm loaf pan; line the base and long sides with baking paper.

  • Extend paper 2cm over sides. In a large bowl, sift flour and cinnamon; add rind, butter, sugar and eggs.

  • Beat with an electric mixer on low till all the ingredients are combined. Increase the speed to medium.

  • Beat mixture until smooth. Stir in banana and prunes. Spread mixture into pan and bake about 1 hour.

  • Skewer should come out clean and dry after testing from the centre. Stand bread in pan for 5 minutes.

  • Turn, top-side up, on wire rack to cool to room temperature. Cut into a few thick slices before serving.

Wholemeal Banana & Prune Bread

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