Latest news with #familyrecipe
CTV News
03-06-2025
- Health
- CTV News
Asparagus, Bacon and Cheddar Pancakes
Nothing says spring like pancakes made with Ontario asparagus, bacon and maple syrup. Try this savoury tasty twist on a family favourite. Preparation time: 10 minutes Ready in: 37 minutes Cooking Time: 3 minutes, plus 6 minutes per batch Makes: 4 servings (makes 12 pancakes) Ingredients 2 cups (500 mL) chopped 1/2-inch (1 cm) pieces Ontario Asparagus 2 cups (500 mL) all-purpose flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) each baking soda and salt baking soda and salt 2 Ontario Eggs 2 cups (500 mL) Ontario Buttermilk 2 tbsp (25 mL) vegetable oil plus 2 tsp (10 mL) for cooking 2 tsp (10 mL) for cooking 1 tbsp (15 mL) Ontario Maple Syrup 1/2 cup (125 mL) cooked chopped Ontario Bacon 1/2 cup (125 mL) finely shredded Ontario Cheddar Cheese Toppings: Shredded Ontario Cheddar Cheese, cooked chopped Ontario Bacon and warm Ontario Maple Syrup Instructions In small saucepan of boiling water, cook asparagus until tender-crisp, 2 to 3 minutes. Drain in colander, rinse under cold running water; drain and pat dry. In large bowl, whisk together flour, baking powder, baking soda and salt. In medium bowl, whisk eggs until blended. Whisk in buttermilk, 2 tbsp (25 mL) oil and maple syrup. Pour over dry ingredients; add asparagus, bacon and cheese. Stir until just combined. Heat large nonstick skillet over medium heat; brush lightly with oil. Scoop 1/3 cup (75 mL) batter per pancake into skillet. Cook for 2 to 3 minutes until bottoms are golden and edges are dry; flip over and cook for 2 minutes until puffed and cooked through. Repeat with remaining oil and batter, adjusting heat as necessary. Serve with toppings. Tips: No buttermilk? In large measuring cup, combine 2 tbsp (25 mL) white vinegar and enough milk to make 2 cups (500 mL) of liquid. Stir; let stand 10 minutes. Add a pinch of crushed red pepper flakes to add kick to warmed maple syrup. Nutritional Information 1 serving:
Malay Mail
12-05-2025
- Entertainment
- Malay Mail
Crowd favourite Hong Kee Handmade Fishball is now at Restoran Puchong Meet You
PUCHONG, May 12 — This bowl of fish ball noodles has a serious fan club. Many make a pilgrimage of sorts to Puchong just to score a bowl or two from Hong Kee Handmade Fishball, preferably early in the morning to not be disappointed, otherwise it'll be a very sad journey home. Most people associate it with Restoran Ma Bo, its home for many years but they have moved so reroute your Waze to Restoran Puchong Meet You instead where they opened for business on May 9. You will be greeted with a comfy, clean space with ample parking, just around the corner from Lotus's hypermarket. Glorious nuggets of minced pork and pork lard croutons top your choice of noodles for the dry version — Picture by Lee Khang Yi Fervent fans can even catch them making their fish balls from scratch—mixing the all important fish paste—using a spoon to squeeze the fish paste to form round shapes. Fish balls are made fresh every day, minus any of those nasty boric acid and preservatives, using the owner's wife's family recipe passed down for three generations, where yellowtail fish and sea eel are combined. It's the best combination with those soft fish balls made with sea eel and yellowtail fish, pork ball, 'fuchuk' and fish cake — Picture by Lee Khang Yi The fish ball is exceptional with a soft texture and just a slight elasticity. Purists can go for the soup version, where noodles swim in a clear soup, as four fish balls and a solo pork ball bob on top of the surface, with a piece of fuchuk and slices of supple fried fish cake. The dry noodles have my heart though, simply for that super crazy good minced pork and lard topping. This version puts others to shame, as those big nuggets of minced pork have more bite, using a ratio of 80:20 of meat and fat, slowly cooked for 2 hours to infuse it with extra oomph! Even the lard is exceptional. Think chunky, dark golden pieces with a fluffy bite that releases all of the fragrant oil, an important component to drive flavour into the noodles. Combine the dark sauce with the topping and your noodles for a super satisfying bowl to kickstart your morning — Picture by Lee Khang Yi And, unlike other places, they're generous with the lard too, mingling with the minced pork. One can easily pack home the fishball noodles in soup that can be heated up and combined with the toppings -- Picture by Lee Khang Yi You may get one less fish ball with the dry version but it's worth that awesome topping that enhances the noodles perfectly, where all of the sauce is coating each strand of your noodles. Expect to fork out RM10 for a small portion and RM11 for a big bowl of happiness. As they have just reopened after a hiatus, there's no off days fixed yet and they will be open today on Vesak Day. A lot of work goes into forming the fish balls by hand with a scoop to maintain consistency in the portion -- Picture by Lee Khang Yi Hong Kee Handmade Fishball, Restoran Puchong Meet You, 38, Jalan Bandar 15, Pusat Bandar Puchong, Puchong. Open: 6am to 2pm or until sold out (Monday to Friday), 6.30am to 2pm or until sold out (Saturday, Sunday and public holiday). Tel:018-8722277. Facebook: @HongKee *This is an independent review where the writer paid for the meal. *Follow us on Instagram @eatdrinkmm for more food gems. Look for the stall (left) at the back of the restaurant that faces the greenery where outdoor seats (right) are also available -- Pictures by Lee Khang Yi
The Guardian
07-05-2025
- General
- The Guardian
How to turn cheese ends into a comforting root vegetable pie – recipe
T oday's comforting pie is super-adaptable and brilliant for using up any leftover bits of cheese. The classic homity pie filling of potatoes, onions and cream works beautifully with a jumble of cheese ends – cheddar, stilton, taleggio or whatever pungent blocks and rinds are lurking in your fridge drawer; it's also a fantastic base for using up other root vegetables besides potatoes – celeriac, for example, bring earthiness, beetroot turns the entire filling a vibrant purple, while salsify adds a nutty note. Use whatever you have to hand, and waste nothing. Homity pie with cheese ends and seasonal roots This is a long-time family favourite. Mum used to make it for me as a kid and now I make it for my own children. This is an updated version of a recipe from my first book, The Natural Cook, specifically designed both to use up cheese ends and to be more flexible. Whether you're using a mixture of potatoes and celeriac or experimenting with beetroot for a striking purple pie, this makes a a very sating, rich and flavourful meal that would also work as a centrepiece. Serve warm with a crisp green salad, dressed with a sharp dressing to cut through all that rich cheese. Serves 6 For the pastry case 200g wholemeal flour (spelt for preference), plus extra for dusting A pinch of sea salt 100g cold diced butter 1 egg , lightly beaten For the filling 500g new potatoes, or other root vegetables (carrots, celeriac, parsnips, beetroot, say), scrubbed clean, if need be 1 large onion, peeled and thinly sliced 2 garlic cloves, peeled and roughly chopped A few thyme leaves (optional) 2 leeks, dark green tops only, thinly sliced, or 1 whole leek, thinly sliced 2 tbsp olive oil 4 sprigs parsley, roughly chopped from stem to leaf 150ml double cream 200g mixed cheese ends (cheddar, stilton, taleggio), grated or chopped Sea salt and cracked black pepper Olive oil Mix the flour and salt in a blender or large bowl, add the butter and work the mix until it resembles coarse breadcrumbs. Mix in the egg and just enough cold water (you'll probably need between three and five tablespoons) to bring everything together into a firm dough, then cover and chill for half an hour. Roll out the dough on a lightly floured surface and use it to line a high-sided tart tin or pie dish, gently pressing the pastry into the corners and letting it overhang all around the edge. Prick the base all over with a fork, chill for another 10 minutes, then blind bake on a tray at 210C (190C fan)/410F/gas 6½, until the tart case starts to turn golden. Take out of the oven and trim the edges neatly with a bread knife (the trimmings make an excellent snack, incidentally). Meanwhile, chop the root veg into chunks, then boil them in salted water until tender. Drain and leave to steam dry. While the roots are cooking, gently saute the onion, garlic, thyme and leeks in the olive oil until soft and caramelised. Stir in the drained roots, parsley and cream, season generously, then pile into the pastry case. Scatter over the grated cheese and nestle any chunks of soft cheese in and around the vegetables – the filling should be heaped and rustic-looking. Return to the oven and bake until the top is bubbling and golden, with the odd charred patch here and there. Remove and leave to rest and set for 10 minutes, then slice and serve warm, at room temperature or even straight from the fridge, where it will keep for up to five days.
