Posts filed under ‘Appetizers’

Baked Potato Wedges

Some days you just need it. Quick carbs that is.

I had seen this interesting recipe by the purple foodie which she had adapted from lottie + doof to get a stronger garlic flavour.

I like love garlic but 8 cloves of them? too much for me! but still I loved the whole idea of baking them and she seemed so elated with the results I just had to try the technique.

It was a smashing success! fantastic fries I absolutely loved them!

However I did change the recipe quite a bit;

  • I added a tablespoon of tomato soup powder – gave a great tangy tomato flavour
  • reduced the garlic to 3 cloves
  • used tapioca instead of cornflour – I prefer tapioca, it binds way better and faster than cornflour
  • Increased the quantity of potatoes greatly! used 7 medium sized ones without altering the proportion of any of the ingredients- perfect proportions.

The best part is, I could salvage almost 3 tbs of oil post baking! so not much really went into 7 whole potatoes. This was brilliant.

So thats it! great, great, great stuff! I totally recommend it to everyone who loves fries and has an oven. Seriously.

You can check out  the purple foodie or lottie + doof for the detailed recipe and techinque follow whichever version you prefer.

Honestly, didn’t need the kitchen paper to drain 😀

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September 29, 2009 at 12:26 pm 3 comments

Oyster Sauce Stuffed Mushrooms

I absolutely love mushrooms. Not only are they yum but they can be made in a million creative ways.  Stuffing mushrooms is so easy and makes  for really fancy-shmancy appetizers.

I wanted a steak-like taste. My answer oyster sauce.

So oyster sauce + dark soy + mozzerella cheese + veggies + mushroom = Pure delicious joy.

Stuffing is not possible without “de-stemming” the mushrooms. You need to be really careful when you do this. (I admit there were a couple of casualites on the way)

What  you need:

1 small red onion, chopped

1 green chili, chopped

2 cloves of garlic, chopped

25 med sized button mushrooms, “de-stemmed”

1/4 cup green peas, semi cooked

4 tbs oyster sauce

1.5 tbs dark soy

1 tsp vinegar

Just a  bit of salt

1/4 tsp pepper powder

1tbs Oil to Sautee

1tbs olive oil to drizzle

What to do:

1. Heat oil in a skillet.  Fry the onions, garlic and chili.

2. Add the peas when the onions appear translucent. Add 1 tbs of the oyster sauce, all the vinegar, soy, salt and pepper. Sautee briefly and remove from heat.

3. Toss mushroom heads in the rest of the oyster sauce and olive oil,  and a bit of salt and pepper.

4. Place mushrooms in a deep baking dish, heads down and stuff with the onion and peas mixture. Place a small cube of cheese on top.

5. Cover with foil and bake for 15 minutes on 180 C  or pan-fry, covered for 10 minutes till the oyster sauce starts sticking to the skillet.

On the pan… just about to melt..

Ok now they have melted.

One word sums it.. YUM.

July 24, 2009 at 6:08 am 2 comments


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