2012

Red Velvet Cupcakes

October 24th, 2012 — Dee Gullan | 5 comments

This is the recipe for the red velvets; its flop proof and people go mad about them every time I make them. You can also get this recipe and others from my facebook page D.KOS unique Culinary Experience

Red Velvet Cupcakes (makes 12)

Ingredients

RED VELVET CUPCAKES

Ingredients:
• 1.5 cups of cake flour
• 1 cup of sugar
• 10g cocoa (about 1/8 cup)
• 1/2 cup of milk
• 113g butter (at room temperature)
• 2 large eggs (at room temperature)
• 1 tsp baking powder
• Red food colouring (I use the cheap one you get in those small bottles from Pick n Pay or Spar, its gives the best bright red colour)

Directions:

  1. Preheat your oven to 180 degrees (Celsius).
  2. Set aside a 12-cup cupcake tray with cupcake liners.
  3. In a bowl, cream the butter until smooth.
  4. Add the sugar gradually and beat until fluffy and white (this should take about 3 minutes with an electric mixer).
  5. Add the eggs, one at a time, and mix well after each one is added.
  6. Add red food colouring(1 x small bottle) to the milk until the milk is bright red.( I use the cheap one you get in those small bottles from Pick n pay or Spar, its gives the best bright red colour)
  7. Add the dry ingredients in three parts, alternating with the milk.
  8. Now it’s time to spoon the batter into the cupcake liners. They should be about three-quarters full.
  9. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean

Frosting – Cream cheese
1 tub of cream cheese
½ tub mascarpone
1tsp vanilla extract
½ cup icing sugar sifted (adjust to the sweetness you like)
1 cup heavy whipping cream

Mix all the ingredients together and leave to thicken in fridge

Once the cupcakes are cooled dip them generously into the frosting mixture and cover with coarse desiccated coconut (optional) and enjoy!

Vietnamese Pho Soup - Recipe

October 23rd, 2012 — Dee Gullan | 184 comments

Vietnamese PHO SOUP

As promised here is the recipe for the chicken version- I know it look like a ridiculous amount of ingredients but please don’t let it put you off,it is really easy and well worth it.

Ingredients:

4 chicken breasts with bones
1 packet of chicken wings
2 onions halved
1 large cinnamon stick,
1 tbl spoon coriander seeds,
1 tbl spoon fennel seeds,
5 whole star anise,
1 cardamom pod,
6 whole cloves
1tsp salt
2 x thumb sized pieces of ginger
2 teaspoons of sugar
1tbl lime juice
Quarter cup of fish sauce
Big handful of each: mint, coriander and basil
2 limes or lemons, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Thin slices of carrot (optional)
1 packed of medium size rice noodles
Some Chinese stores sell little packets with all the spices that I have mention above, so keep an eye out for those- it took me a long time to figure out what those packs of spices where for ?

To make the stock
Add you chicken pieces to a pot add fill the pot with at least 2/3 liters of cold water
Add all the spices
Fish sauce
Sugar
Onions
Salt
Ginger
Lime juice

Boil for 1 to 1and half hours taking the scum and fat off the top throughout. (If you are using chicken with skin then it’s easier to let it cool and then take the fat off the top once cooled) then put it through a fine sieve until all that is left is a clear chicken spice broth.
Taste and make any adjustments now, it should be mildly aromatic, slightly sour and salty with hint of sweetness.

Tear up the chicken into thin strips discarding any fat and place in a bowl on the table.

Cook your noodles according to packet instruction – this is about 8 minutes and once cooked drain and run under cold water to stop the cooking process

Reheat your broth until boiling

Prepare a plate for everyone to share with the fresh herbs, limes wedges, chilli, carrot and bean sprouts – this is the plate in which everyone uses to add the extras to their Pho soup

Add the noodles to each bowl and spoon over a few ladles of broth and let your guests garnish their soup by adding the shredded chicken, herbs, limes chilli etc.

Its nice to have some extra fish sauce to add if needed.

Serve and enjoy with a nice cold glass of white wine.

Mmmm divine!

Artichoke Season

October 21st, 2012 — Dee Gullan | 4 comments

Artichokes are a luxury and I absolutely adore them! Since they are in season and the season is very short I thought I should make the most of this opportunity. I had a artichoke masterclass with my mom who is an amazing cook as well, to turn these strange looking prickly greenish flowers into a gorgeous silky delight. It’s really easy but time consuming.
The pictures show the before and after photos. I put the artichokes into a large jar with some sunflower oil, thyme, and garlic. I have been gorging myself on them and can safely say they are delicious! They are great in salads, pastas and pizza or just as an indulgent snack.

Vietnamese Pho Soup

October 18th, 2012 — Dee Gullan | 3 comments

Most of you are wondering what Pho (pronounced Fer) soup is …. Right?

After having this wonderful soup in London and not being able to find anything authentic here,I decided when all else fails make it yourself…

Pho is a Vietnamese noodle soup, usually served with beef or chicken. The soup includes noodles made from rice flour and is often served with Asian basil, cilantro, thinly sliced spring onion, lime juice, and bean sprouts that are added to the soup by the person who is dining. Pho is a popular street food, and night food.
Pho first originated in the early 20th century in northern Vietnam. The specific place of origin appears to be southeast of Hanoi in Nam Dinh province, then a substantial textile market. Vendors first sold it from large boxes, until the first pho restaurant opened in the 1920s in Hanoi.
The Oxford Dictionary suggests the word “pho” may be derived from French pot-au-feu (beef stew) other observers suggest that the soup’s name originated from Cantonese rice vermicelli Hofan.

I recently made some Pho for my family and I can say that its absolutely delicious! I will post the recipe soon, and really encourage you to give it a go - its simple and easy to make. In the pictures I have posted you will see the chicken broth with the rice noodles which is the basic meal, there is plates filled with fresh herbs such as coriander, basil and mint. Also bean sprouts, spring onion,some chilli, wedges of lime and slithers of carrot and some extra fish sauce or soy. You will then add whatever you like to your soup noodle broth to tweak it to your unique taste.
Its a fun hands on way to eat with you friends and family and really healthy, low in fat and YUMMY!

If you decide to make it let me know how it goes……. It’s worth it :)

Thai beef salad - Recipe

October 15th, 2012 | 14 comments


My recipe for Thai beef salad

Cut up some cherry tomatoes, cucumber ,green pepper , snap peas and red/spring onion. Thinly shred some carrot and pick of loads of coriander leaves. Pan fry some beef steak with salt and pepper until just over rare ( or however you prefer your steak done:) Leave it to stand for 5 minutes, Cook the rice noodles according to packet instructions and drain in cold water
to stop the cooking process

How to make the dressing:
*2tbs good soya sauce
*3tbs sweet chilli sauce
*1tsp lime juice
*1tsp rice wine vinegar
*3 drops sesame oil
*1/2 tsp grated ginger
*chopped chilli ( optional)
taste the dressing and adjust if necessary.

Thinly slice the beef.
Place a portion of noodles in your bowl and spoon over some of the dressing and mix, then add the salad and meat on top and drizzle the rest of the dressing over the salad mix and enjoy :)

Note : you can add any other herbs , mint and basil are nice and you can also use any types of salad ingredients. Whatever tickles your fancy- Kids love this salad - without the chilli :)

Jamie Olivers Italian Restaurant in Covent garden

October 15th, 2012 | 3 comments


Admittedly I have a childlike obsession with Jamie Oliver and having the opportunity to to go to his restaurant in Covent Garden was something like putting a small child in a toy shop!
He was and still is my inspiration for the need to create flavorful, wonderful and dare I say “Pukka” food. OK, so I suppose you wondering what the Restaurant is like? It’s a bustling unassuming place and very down to earth , which is what I would expect from Jamie. The food was simple, very tasty and the produce used was impeccable. I had the antipasti , so that I can taste more than one dish, the buffalo mozzarella was melt in your mouth.I also had the meat Plank which was a long board filled with gorgeous meats and cheese. It was placed onto big Italian tomato tins which looked rather rustic but cool! For dessert I had the Almond tart which was heavenly (and I am not a massive dessert eater) however the occasion arose and one should always take advantage of such situations ……

Red Velvet Party

March 20th, 2012 — Dee Gullan | 3 comments

Yummy red velvets in the making!

120 red velvets!!!