Knoflooksaus (Garlic Sauce for Shawarma)

INGREDIENTS
1 jar (+/-2 cups) Dutch mayonnaise (or olive oil mayonnaise)
4 tbsp parsley, finely chopped
1 cup plain yoghurt
1 tbsp ketjap manis
5 tbsp garlic


DIRECTIONS
Combine all ingredients. Refrigerate for at least 4 hours before using.

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Satay Babi

INGREDIENTS
1 lb pork tenderloin (500 g)
1/2 inch fresh ginger (about 1 cm), finely grated
2 garlic cloves, finely grated
6 tbsp ketjap manis (or soy sauce)
2 tbsp sunflower oil
1 onion, finely chopped
1/2 cup chunky peanut butter (90 g)
1/4 cup candle nuts (30 g), ground finely in a food processor (optional)
1/2 cup coconut milk (120 ml)
1 stalk of lemongrass, bruised
2 kaffir lime leaves
1 tbsp sambal oelek


DIRECTIONS
Cut the pork into bite sized squares and place in a freezer bag, along with half of the ginger and garlic, 3 tbsp of the ketjap manis and 1 tbsp of the oil. Seal the bag; massage the marinade into the meat, and leave to marinade in the fridge overnight or for a few hours.

For the satay sauce: Fry the onion in the remaining tablespoon of oil in a saucepan. Once the onion has caramelized, add the rest of the ginger and garlic, the peanut butter and the ground candle nuts. Add the rest of the ketjap manis, the coconut milk, the lemongrass and the lime leaves, and bring to a simmer for 10 minutes. Add the sambal and taste for seasoning. If the sauce has thickened too much at this point, add some warm water. Remove the lemongrass and lime leaves; quickly whisk before serving.

Thread the marinated pork onto satay sticks and grill, turning regularly. Top the meat skewers with the satay sauce and serve with white rice, cucumber salad and kroepoek.

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Thai Chicken Noodle Stir Fry

INGREDIENTS
180g dried rice noodles
700g chicken breast, thinly sliced
2 tbsp fresh ginger, grated
2 tbsp peanut oil
11⁄2 cups (120g) bean sprouts
300g baby bok choy, coarsely chopped
1⁄3 cup (80ml) lime juice
1⁄4 cup (60ml) sweet chili sauce
2 tsp fish sauce
11⁄2 tbsp sugar
2 tbsp cilantro, chopped
1⁄3 cup mint leaves, torn
4 green onions, thinly sliced


DIRECTIONS
Place noodles in a large heatproof bowl; cover with boiling water. Let stand for 5 minutes or until noodles are tender; drain. Meanwhile, combine chicken and ginger in a medium bowl. Heat oil in wok; stir-fry chicken mixture, in bunches, until thoroughly cooked. Return chicken to wok with sprouts, bok choy and lime juice, chili sauce, fish sauce, sugar, cilantro and mint; stir until hot. Add onion and noodles. Stir-fry until hot.

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Blueberry Cheesecake Ice Cream

INGREDIENTS
1⁄2 cup sugar
1 tbsp cornstarch
1⁄2 cup water
1 1⁄4 cups blueberries (fresh or frozen)
1 tbsp lemon juice
2 1⁄4 cups graham cracker crumbs
2 tbsp sugar
1⁄2 tsp ground cinnamon
1⁄2 cup butter, melted
1 1⁄2 cups sugar
1 pkg (3.4 oz) instant cheesecake or vanilla
pudding mix
1 qt heavy whipping cream
2 cups milk
2 tsp vanilla extract


DIRECTIONS
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring mixture to a boil. Reduce heat; simmer, uncovered for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a large mixing bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 10x15x1 baking pan. Bake at 350 for 10-15 minutes, or until lightly browned. Cool completely on a wire rack.

In a large bowl, whisk together the ice cream ingredients. Pour into ice cream freezer and freeze according to instructions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

Combine the graham cracker mixture. In a large container layer the ice cream, graham cracker mixture and blueberry sauce three times. Swirl; place in freezer to harden.

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Buttermilk Ice Cream

INGREDIENTS
3 eggs
2 cups sugar
2 cups milk
2 cups whipping cream
2 cups buttermilk
Vanilla or 2 cups fruit


DIRECTIONS
Beat eggs well, add sugar and milk, cook over medium heat, stirring constantly until mixture coats a metal spoon completely (like a custard). Quickly place in refrigerator. Cool completely. Add whipping cream, buttermilk and vanilla (or fruit). Freeze in an ice cream freezer.

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Chocolate Almond Buttermilk Ice Cream

INGREDIENTS
3 eggs
2 cups sugar
2 cups milk
1⁄2 pkg semisweet chocolate chips
2 cups whipping cream
2 cups buttermilk
Almond extract (to taste [1⁄4 tsp])


DIRECTIONS
Beat eggs well, add sugar and milk, cook over medium heat, stirring constantly, until mixture coats a metal spoon completely (like a custard). Stir in chocolate chips and quickly place in refrigerator. Cool completely. Add whipping cream, buttermilk and almond extract. Freeze in an ice cream freezer.

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Chocolate Hazle Nut Ice Cream

INGREDIENTS
2 cups whole milk
1 cup heavy cream
3⁄4 cup sugar, divided
4 egg yolks
1⁄2 tsp vanilla
1⁄2 cup Nutella
1⁄2 cup hazelnuts, crushed and toasted (optional)


DIRECTIONS
In a saucepan combine the milk, cream, and 1⁄2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

In a medium bowl whip the egg yolks and remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1⁄2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Nutella until it dissolves. Chill mixture completely then freeze an ice cream freezer. Top with hazelnuts and serve.

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Coconut Milk Ice Cream

INGREDIENTS
2 cans (14 oz each) coconut milk
1 tsp vanilla
1⁄4 tsp xanthan gum
3⁄4 cup sugar

DIRECTIONS
In a blender, combine above ingredients; blend thoroughly.  Add desired add-ins and blend again (except coconut or chocolate chips).  Chill for one hour.  Freeze in ice cream freezer.

Optional Add Ins:
Chocolate – 1⁄4 cup cocoa
Fruit – 1⁄2 to 1 cup fruit
Coconut – 1⁄4 cup coconut (add after freezing)
Chocolate Chip – 1⁄2 cup chocolate chips (add after freezing)

In a blender, combine above ingredients; blend thoroughly. Add desired add ins and blend again (except coconut or chocolate chips) Chill for one hour. Freeze in ice cream freezer.

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Star Anise Ice Cream

INGREDIENTS
2 cups milk
1 quart heavy cream
1⁄4 cup whole star anise pods, toasted and cracked
1 vanilla bean, split
8 egg yolks
1 1⁄2 cups sugar pinch salt


DIRECTIONS
In a heavy saucepan, bring the milk, heavy cream, star anise, and vanilla bean to a simmer for a few minutes. Turn off, and allow to steep for 10 minutes. Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar. Temper hot liquid into egg mixture. Return all to saucepan. Over low heat stirring continually until mixture starts to thicken, strain through chinois. Chill immediately over ice bath. Churn in an ice cream maker.

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Uncle Roy’s Ice Cream

INGREDIENTS
2 quarts half and half
3 1⁄2 cups sugar
1 can evaporated milk
1 tbsp vanilla
1⁄2 tsp lemon extract
1 quart milk


DIRECTIONS
Mix ingredients and freeze in ice cream freezer. If necessary, add milk to fill freezer 3⁄4 full. Makes 6 quarts.

Optional Add Ins:
Peppermint – add crushed peppermint candy and decrease sugar slightly
Chocolate – add 1 can Hersheyʼs syrup (plus marshmallows and nuts for Rocky Road)
Strawberry – add crushed berries to taste
Peach – add 3-4 cups crushed fresh peaches
Banana Nut – add 3 ripe mashed bananas and 1 cup nuts

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