Monthly Archives: January 2014
Any mushrooms will do but wild ones have more flavour.
1 small cooking onion, chopped finely
2 tablespoons oil
1 pound fresh wild mushrooms, any variety, washed with stems separated from the tops
Freshly ground pepper
1 teaspoon salt or to taste
3 cups water, divided
2 cup whole milk or light 10% cream or 1 cup 35% cream
1 tablespoon dried parsley
Optional: ¼ cup of dry white wine
Stir-fry chopped onion is a medium pot or wok. Onions are completely cooked when they are translucent.
Finely chop the stems of the mushrooms, add them to the onions along with several twists of fresh black pepper and salt to taste. Add one cup of hot water, stir and cook for 10 minutes, or until mushrooms are soft. Remove from the heat and leave in the pot or wok. When cooled, use a handheld blender to puree the mixture.
Thinly slice and then roughly chop the tops of the mushrooms. Add the mushrooms and the remaining ingredients to the wok. Stir and simmer for 25-30 minutes or until the mushrooms are well cooked. Stir occasionally and add more water if the soup becomes too thick.
Garnish bowls of soup with a sprinkling of parsley.
May the Year of the Horse bring you all the health and happiness you deserve. Happy New Year!
Better than any coffee shop blueberry muffin, these really are ‘to die for’.
Makes 12 large muffins
1/3 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 ½ cup fresh blueberries
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter softened to room temperature
1 1/2 teaspoons ground cinnamon
Preheat oven to 400°F. Grease muffin cups or line with muffin liners.
Place vegetable oil into a 1-cup measuring cup. Add the egg and then enough milk to fill the cup, which is approximately 1/3 cup of milk. Pour into a mixing bowl, add the vanilla and combine well with a fork.
Add flour, sugar, salt and baking powder into the liquid mixture and blend well. Carefully fold in the blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together the brown sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking. Makes 8-9 muffins.
Bake the muffins for 20 to 25 minutes in the preheated oven until done or a toothpick inserted into centre of a muffin comes out clean.
The triple chocolate comes from cocoa powder, chocolate bits and fudge icing!
Makes one 8- or 9-inch baking pan
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup crushed walnuts (optional)
½ cup semi sweet chocolate bits (optional)
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
3 tablespoons honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Preheat oven to 350°F. Use parchment paper to line an 8- or 9-inch square pan.
Melt 1/2 cup butter in a saucepan or in microwave. Remove from heat or microwave and stir in sugar, eggs, and vanilla. Beat in the cocoa, flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 28 minutes. Do not overcook. Almost immediately remove from the pan by lifting it out with the parchment paper. Let cool but not completely for about 10 minutes.
To Make Fudge Icing: Combine butter, cocoa, honey, vanilla and confectioners’ sugar. Frost brownies while they are still warm so the icing will melt and spread easily.
Cut into long, thin rectangles. Enjoy!
As a regular contributor and resident chef of the ezine, GoKunming, the following recipes and articles have been published to date:
Exploring Kunming Bread: Guandu Baba December 24, 2013
Yunnan-Style Sweet & Sour Ribs May 28, 2013
Yunnan Copper Pot Rice April 19, 2013
Yunnan-Style Hong Shao Rou March 19, 2013
Yunnan Mint & Green Onions February 27, 2013
Yunnan-Style Red Beans & Shiitakes January 29, 2013
Yunnan-Style Tomato Salad December 24, 2012
Yunnan Shredded Chicken With Chili Sauce November 29, 2012
Yunnan Spicy Taro & Greens November 11, 2012
Yunnan-Style Pork & Egg Custard October 2, 2012
Yunnan-Style Lotus Root & Pork September 16, 2012
Yunnan-Style Edamame Beans & Garlic September 1, 2012