Our friend started a new business. They are planting and cultivating mushrooms. Yesterday i saw their photos of their full grown mushrooms and ready for harvesting. Mushroom is quite expensive when sold at retail stores so i told her to reserve some of their harvest for me.
Mushroom is nutritious because it contains beneficial vitamins and minerals that can fight cancer, lower cholesterol, diabetes and a lot more.
I found a recipe for mushroom nuggets, here it is:
1.Button Mushrooms – 150g
2. Pepper Powder – 1/2 tsp
3. Powdered Mustard – 1/2 tsp
4. Plain Flour – 1 tbsp
5. Egg – 1
6. Ginger garlic paste – 1/2 tsp
8. Salt to taste
9. Oil for frying
In a bowl, mix the mushrooms along with the pepper powder, mustard powder, flour and salt such that all the mushrooms are well coated.
In a separate bowl, beat the egg well and mix the ginger garlic paste along with it.
Take each mushrooms and dip them in the egg and then dip it in the bread crumbs to coat it well.
To get a thicker coating, dip it back in egg mixture and into the bread crumbs several times.
Fry them in oil until golden brown.
2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14.5 ounce) can chicken broth
1 (750 milliliter) bottle champagne
1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
I’m planning to make Yema cake and hopefully start a new business with it. We are so financially challenged at this time because of my kids’ school expenses. I bought the ingredients needed and will try it tonight. So goodluck to me.
Here’s the recipe i got from pinaycookingcorner.com:
Yield one 10-inch cake
For the Chiffon Cake:
1¼ cup cake flour
¾ cup sugar
2 tsp baking powder
½ tsp salt
4 eggs (yolk and white separated)
½ cup evaporated milk
¼ cup olive oil or canola oil
1 tsp vanilla
½ tsp cream of tartar
For the Yema Frosting:
1 14-oz. can condensed milk
½ cup evaporated milk
4 egg yolks
3 Tbsp butter, softened
1 tsp fresh lemon juice
For the cake:
1. Slightly grease one 10″ round baking pan. Preheat oven to 350ºF.
2. In a bowl, mix flour, ½ cup sugar, baking powder and salt until well combined. Make a well in the middle and add the egg yolks, milk, oil and vanilla. Whisk until smooth. In another bowl, combine 4 egg whites and cream of tartar. Using a mixer on high speed, mix until soft peaks begin to form. Gradually add the remaining ¼ cup of sugar and continue mixing on high speed until the mixture forms stiff peaks.
3. Fold in the meringue (egg white mixture) into the flour-yolk mixture until well combined. Pour mixture over the prepared baking pans. Bake in preheated oven for 25-28 minutes or until cake tester/toothpick inserted in the middle comes out clean.
5. Remove from oven and allow to cool down in pan for about 10 minutes. Remove from pan and transfer on a wire rack. Allow to completely cool down.
For the frosting:
1. In a saucepan, mix all ingredients using a whisk until well combined. Cook with constant stirring over low heat for 30 minutes or until thick and spreadable.
2. Remove from heat an allow to cool down.
Carefully cut the cake into two even layers. Place the first layer on a cake dish. Spread about 3/4 cup frosting on top. Put the second layer on top. Spread the remaining frosting on the top and sides of the cake.