Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! RSS Feed for Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! 2018-03-19T22:36:07+01:00 text/html 2009-08-08T13:05:50+01:00 Madeira birthday cake <p><span>For a 25cm round tin (or a 22cm square tin)</span></p><p><span>Baking time 1hr 35 mins at 160°.</span></p> <p><span> </span></p> <ol><li><span>Preheat oven. Grease the tin and line the base.</span></li><li><span>Beat the butter and sugar until light and fluffy.</span></li><li><span>Add the eggs one at a time, beating well after each addition.</span></li><li><span>Transfer to a large bowl and&#8230;<div><img src="" alt="" /></div> text/html 2009-08-08T12:45:56+01:00 Easter cake                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            <br /><div><img src="" alt="" /></div> text/html 2009-07-19T17:49:23+01:00 Chicken and prawn curry <ol><li><span>Cut chicken into bite size pieces add salt and pepper.</span></li><li><span>Peel and devein the prawns, add salt and pepper.</span></li><li><span>Heat wok with 4 tbsp oil, add in tomatoes, let it cook for a few minutes, then add in onion, garlic and curry leaves. Stir well, then add in curry powder, let it&#8230;<div><img src="" alt="" /></div> text/html 2009-03-29T13:45:26+01:00 Sun dried caramelized Bilimbis <ol><li>Bring water to boil. </li><li>Blanch the bilimbi and drain.</li><li>Put the sugar with 1 cup of water to boil.</li><li>Stir till the sugar dissolves. Add in the bilimbi, when boiled, lower the fire and simmer for 1½hr to 2hr or till it achieves a caramel consistency.</li><li>Strain and sprinkle salt and chili.</li><li>Let it&#8230;<div><img src="" alt="" /></div> text/html 2009-03-29T13:32:53+01:00 Coconut Crème brulée <ol><li>Heat coconut milk and whipping cream.</li><li>Mix egg yolks with sugar.</li><li>Pour coconut mixture over egg mixture, mix well.</li><li>Strain the mixture and pour into ramekins.</li><li>Bake at 100°C for 1hr in a preheated oven with water bath.</li><li>Let cool before placing the cream in the fridge for a few hours.</li><li>When ready to serve sprinkle&#8230;<div><img src="" alt="" /></div> text/html 2009-01-05T15:21:13+01:00 Black Forest <span style="font-weight:bold;">For the cake</span><br /><ol><li>Sift flour and cocoa powder together, set aside.</li><li>Whisk together the eggs and sugar. </li><li>Place the bowl over a saucepan of simmering water. Beat about 10 minutes or till lukewarm. </li><li>Remove from heat, beat on high speed till it triples in volume and cool.</li><li>Gently fold in the&#8230;<div><img src="" alt="" /></div> text/html 2009-01-05T15:07:06+01:00 Bûche de Noël <span style="font-weight:bold;">For Coffee cream :</span><br /><br />   1. Boil milk.<br />   2. Beat sugar and egg yolks in a bowl.<br />   3. Add in cornstarch and mix well.<br />   4. Pour half of the boiling milk whilst stirring.<br />   5. Pour mixture back in the remaining hot milk, mix well&#8230;<div><img src="" alt="" /></div> text/html 2008-11-21T20:27:39+01:00 Napolitaine <p><span>Dough :</span></p><ol><li><span>Rub the butter into the flour using your fingertips, until the mixture looks like fine breadcrumbs. <br /></span></li><li><span>Add the water and knead until it forms a soft dough. Chill the dough for 30mins.</span></li><li><span>Roll the dough on a lightly floured surface to 5 mmthick.</span></li><li><span>Cut out small circles about 5 cm&#8230;<div><img src="" alt="" /></div> text/html 2008-10-27T18:52:38+01:00 Mrs Alphonse <span style="font-weight:bold;">For Ganache</span><ol><li><span>Heat cream and butter in a sauce pan until it comes to a boil; remove from heat. </span></li><li><span>Add in chocolate, whisk until smooth. </span></li><li><span>Place the saucepan in a bowl of ice to cool the mixture, stirring occasionally until thick but spreadable.</span></li><li><span>Spread the ganache on the swiss roll and&#8230;<div><img src="" alt="" /></div> text/html 2008-07-22T19:25:46+01:00 Chow Mien                                                               <br />                                                                                                                             <br />                                                                                                                             <br />                                                                <br /><div><img src="" alt="" /></div> text/html 2008-07-22T19:23:45+01:00 Strawberry pandan jelly                                                               <br />                                                                                                                             <br />                                                                                                                             <br />                                                                <br /><div><img src="" alt="" /></div> text/html 2008-07-16T06:53:26+01:00 Dog face breakfast <span style="font-weight:bold;">Breakfast for my daughters.</span><br /><br />Display as you wish!<br /><div><img src="" alt="" /></div> text/html 2008-07-11T20:32:48+01:00 Vanilla cream swiss roll <span style="font-weight:bold;">Sponge cake :</span><br /><ol><li>Beat eggs and sugar till creamy and pale yellow. </li><li>Fold in the sifted flour.</li><li>Bake in sponge tray in preheated oven 200°C for 10 to 15mins.</li></ol><br /><span style="font-weight:bold;">Vanilla cream :</span><br /><ol><li>Boil milk with splitted vanilla beans.</li><li>Beat sugar and egg yolks in a bowl.</li><li>Add in flour and cornflour.&#8230;<div><img src="" alt="" /></div> text/html 2008-07-07T18:18:13+01:00 Lemon Meringue tart <span style="font-weight:bold;">Preheat oven 180°C. Prick the tart case with a fork, place a sheet of greaseproof paper, cover with weights or beans. Bake for 10-15 mins.</span><br /><br /><span style="font-weight:bold;">Lemon cream filling :</span><br /><br /><ul><li>Beat the eggs and sugar using a hand whisk.</li><li>Add lemon juice, rind, melted butter and almonds. Mix&#8230;<div><img src="" alt="" /></div> text/html 2008-07-06T19:57:03+01:00 Gateau piment (chilli cakes) <span style="font-weight:bold;">This is a very popular deep fried snack in Mauritius. Nice and crunchy eaten on its own, also delicious in hot crusty bread with butter.</span><br /><br /><ol><li>Wash the split peas and soak overnight.</li><li>Drain, blend, not too finely. </li><li>Add shallots, coriander and salt. Mix well.</li><li>Make small balls, flatten it with&#8230;<div><img src="" alt="" /></div> text/html 2008-07-02T11:53:19+01:00 Mee Foon soup (bee hoon) <ol><li>Wash the dry scallops and soak till soft, then shred with your fingers and set aside. Retain the water.</li><li>Soak mushrooms in hot water until soft and slice thinly.</li><li>Remove skin of the loofah and cut into slice.</li><li>Cut choysum into bite size pieces.</li><li>Soak meefoon in warm water, drain when soft.</li><li>Slice chicken and mix&#8230;<div><img src="" alt="" /></div> text/html 2008-06-30T11:26:51+01:00 Niouk Yen (Steamed choko and meat dumplings) <p>                          </p><p>                   </p><p>          </p><div><img src="" alt="" /></div> text/html 2008-06-27T12:16:18+01:00 Ready-To-Use Chicken Stock cubes <ol><li>Place chicken bones in a saucepan with enough water to cover it.</li><li>Boil on a slow simmer for 1hr to 11/2hr.</li><li>Strain the liquid, scoop and discard the oily layer.</li><li>Let it cool down. Fill in ice cube bags and freeze.</li></ol>Use in your favourite dish or soup instead of water !<br /><div><img src="" alt="" /></div> text/html 2008-06-26T20:17:40+01:00 Apple and coconut tart <ul><li>Sift the flour into a bowl. Rub in the butter using your fingertips until the mixture ressembles fine breadcrumbs.</li><li>Add enough cold water to form a firm dough. Wrap in cling film and chill for 30 mins.</li><li>Roll pastry out on a lightly floured work surface and line the tart tin (22cm).&#8230;<div><img src="" alt="" /></div> text/html 2008-06-25T12:10:12+01:00 Pork Knuckle and dry oyster soup <ol><li>Wash and soak dry oyster in hot water.</li><li>Wash and cut pickled mustard into 5cms long then soak in water.</li><li>Wash and blanch pork knuckles in boiling water, rinse and set aside.</li><li>In a pot put 3L of water, add in pork knuckles and bones. Bring to the boil, when boiled lower heat&#8230;<div><img src="" alt="" /></div>