Recipe: Butter Steak Pepper Sauce

Thats my own little invention, a delicious steak sauce ready in 5 minutes, with a little help from Levi Roots Reggae Reggae Sauce.


Ingredients:
Reggae Reggae Sauce
Salt / Pepper to taste
100 grams butter
200 ml water
2 soup spoon cornflour
1 glass red wine

Heat water and melt butter in it, mix a bit of the reggae sauce into it, add the red wine and salt/pepper, bring to boil and than mix the cornflour into the sauce to thicken it.

Adjust ingredients to taste,
thats it.

As mentioned, the sauce goes great with steaks, but can be used with any other BBQed food.

How to make crepe – spring roll wrapper

Ingredients

230 gram  flour
80 gram of corn starch
1 egg
1/2 tsp. of salt
200 ml of water (you may have to adjust this depending on the quality of the flour and starch you use)



In a mixing bowl, beat the egg. Add the water and mix.
Add the flour, starch and salt and mix until well blended.

Place the frying pan on the stove and turn on the heat to medium-low.
Pour a part of the batter into the pan, swirling the pan to evenly distribute the batter on the bottom.

Cook the batter until the crepe (it is a crepe, really) pulls away from the sides of the pan (see the photo), about two minutes.

Using a spatula, flip the crepe over and cook the other side for a minute.

Okay, stoves have different settings and temperature and the cooking time of two minutes is relative. How can you tell if the crepe is ready to be flipped over? It is ready when the spatula slides easily underneath. If the crepe wrinkles, that means it is still too wet. If you flip it at this stage, it is still sticky, it’s difficult to flip over and it might crumple and stick in places, as shown on the picture.

It really takes time and effort to make the wrapper yourself, so unless you have plenty time at hand I recommend to buy them at your local Asia store.

Education for cooking in Ireland

I recently spoke to somebody in the Spa about cooking education in Ireland,
and my opinion was there was no proper education here, unlike Austria where we have specialized schools which teach for 3 years the art of cooking (3x3 month course while working in a Hotel/Restaurant)

It happened to be that Fergal McCarthy (Director of the Kinsale College of Further Education) happened to overhear the conversation and so I got now a interesting info to share with you, in case you didn't know as well.

There are specialist courses,here the link to the course.

DeBarra's Gig Listing

Supporting the local economy is also a very important thing I like to do in my spare time.

So here it is, the DeBarra's Gig Listing App for Android.

If you want to find out more about the programmer,
please click about.me/cgraninger

Want to have your own app for your business, email to cgraninger+apps@gmail.com

Do you like this App ? Than please leave a comment.

Recipe: Egg-Rum Cream (Egg nog)

Winter time is egg nog time,
so i show you hear a recipe I modified from a traditional Eastern German (DDR) recipe.

Ingredients
8 eggs
450 ml condensed milk
350 ml rum ( I used Captain Morgan)
1 pack vanilla sugar
250 grams caster sugar (or icing sugar)

Actually this recipe is a kind of 2 in 1 thing,
you can make a egg-rum cream, which is great on Ice cream,
or you make Egg nog, which is a dessert drink.

Separate the egg yolks from the whites, add the sugar and mix well, than also add the vanilla sugar and and condensed milk (Using this milk will give you a longer fridge life)

As a second last step, add slowly and bit by bit the rum.

Once this is all smoothly mixed you need to heat the mix gently in a water bath. In a water bath for the reason that the mix doesnt get hotter than 75 C. So place a bowl in a pot in which is water gently boiling.

Mix throughly and you will see the mix will get a better consistency.

Do so for about 10 minutes with constantly stirring. Than fill the mix in bottles while still warm.

Do NOT fill the bottles to full, otherwise you might have troubles to get the cream out again.

Also, if you do not want to use it as a cream, you need space in the bottle to add some fresh cream.
Shake well, and there you go the cream transforms intro a smooth drink - the egg nog.

Enjoy !

How / How not to pepare a hot irish Whiskey

Thats a perfect post for my Cooking Disasters category.

So here what happened. I wanted to prepare a hot Irish Whiskey, since its a great Medicine for a sore throat or a cold.

It should be simple to do so you might think, since all ingredients are simple. A few gloves, sugar or honey, Whiskey as much you want and hot water.

I know, I was told always to add a spoon in the glass, before adding the hot water. What should I say, I was naughty and wanted to see if thats true.

And as you can see on the picture on the left, it is !
The glass cracked, all the good whiskey and hot water was running through the cracks.

So remember, alsways add a spoon in the glass before adding hot water, or heat the glass before. What ever you think its easier. And yes, a plastic spoon doesn't count, and if you don't have a spoon, use a fork or knife, as long its metal it should do the job !

Cheers !

Making Sushi Part 3: In ice cube Tray

At lifehacker I found a great and fast way to make sushi which is much easier than the technique i used so far and its so easy to produce lots of sushi, especially in case you host a party.

The approach they use and I tested is to use and ice cube tray, to get the sushi out after use some plastic foil.

So far i tested the technique with avocado and crab meat sushi. 

Make sure you press the still warm rice tightly in the form.

Finally empty it out carefully as shown on the picture.


Enjoy !

Recipe: Backerbsen Soup - Easiers Recipe ever !!!

The easiest recipe ever is a Austrian dish,
called Backerbsen Suppe.

All you need is Soup Stock and Backerbsen.
Heat water, add some of the soup stock to taste and add the Backerbsen.

Its a great dish as a starter in the winter time !

You can get the ingredients in my online shop.

Enjoy

Ingredients can be found at www.myfoodfromhome.com

I

Menu for the Chinese New Year

This was my menu for the Chinese new year which is beginning today, the year of the dragon;

I had the Party last Saturday, so If you have been a lucky guest of mine, here the recipes to recook the dishes.

Hot & Sour Soup
Fried Rice
Spring rolls
Noodles
Tea Eggs 
Kung Pao Chicken 

Happy Bday

Honey, you are the greatest wife and mother, I love you,
happy Bday !