West Main Kitchen https://westmainkitchen.com DIY Home Wed, 01 Apr 2020 23:49:49 +0000 en-US hourly 1 https://wordpress.org/?v=5.4 https://westmainkitchen.com/wp-content/uploads/2019/01/iconic-32x32.png West Main Kitchen https://westmainkitchen.com 32 32 8 Mistakes You Could Be Making With Sweet Potatoes https://westmainkitchen.com/8-mistakes-you-could-be-making-with-sweet-potatoes/ https://westmainkitchen.com/8-mistakes-you-could-be-making-with-sweet-potatoes/#respond Wed, 01 Apr 2020 23:49:49 +0000 http://westmainkitchen.com/?p=479 These sweet potatoes are nutritious and delicious! Make sure you buy, cook, and store them the right way for the best flavor.

8 Mistakes You Could Be Making With Sweet Potatoes
8 Mistakes You Could Be Making With Sweet Potatoes

Go for it: 

1. You buy those with spots and bruises

Sweet potatoes with cuts, gouges, bruises, and blemishes have already started to get worse. You can cut the bruised parts and cut the rest into cubes to accompany roasted dishes, but they are not candidates for any recipe that requires a whole baked sweet potato.

2. You store them in the refrigerator

The worst thing you can do with your sweet potatoes is to put them in the refrigerator. It is too cold there, which changes the cell structure of the potatoes and hardens them in the center (even after cooking them). The best way to store sweet potatoes is to find a cool, dark area and they will cook soft and sweet at all times.

3. Skip the scrubbing and washing step

You will always want to put the skins on before cooking or cutting sweet potatoes. It’s never a bad idea to scrub them firmly with a clean vegetable brush. Sweet potatoes grow on the ground after all, and you don’t want any of that dirt or sand to end up on your plate.

4. You don’t eat your skin

Many people wonder if the skins of sweet potatoes are edible. They are, and you should definitely eat them! Keeping the skin concentrates the nutrients in the sweet potato, and also helps keep the inside moist while the potato is cooking.

5. Store the cut sweet potatoes without water

Chopping sweet potatoes ahead is a great way to prepare meals for an easier dinner during the week. You can absolutely cut the sweet potatoes a day or two in advance, but be sure to store them in cold water in the refrigerator. Otherwise, they will dry out pretty quickly.

6. You bake them without making holes in the skin

The pressure inside a sweet (or normal) potato can build up in a hot oven. Pricking small holes in the skins with a fork is an easy way to let that steam escape.

7. You use the microwave to cook sweet potatoes

Well, I get it: Baking a sweet potato in the oven can take 45 minutes to an hour, or just five minutes in the microwave. The only problem is that the microwave cooks the potato unevenly, staying tough and lumpy in some spots, while being too soft and mushy in others. Fortunately, you don’t have to cook sweet potatoes every night; once cooked, they are good in the refrigerator for up to a week!

8. You don’t check if the potato is really cooked

There is nothing worse than an undercooked sweet potato. Rather than being tender and moist, it will be tough and crisp. Since each sweet potato varies in size and thickness, you cannot trust it to cook in 45 minutes. Check it yourself by pricking the potato with a fork. If it enters easily, it is ready to eat!

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5 Benefits You Get From Cooking at Home https://westmainkitchen.com/5-benefits-you-get-from-cooking-at-home/ https://westmainkitchen.com/5-benefits-you-get-from-cooking-at-home/#respond Wed, 01 Apr 2020 14:30:05 +0000 http://westmainkitchen.com/?p=476 Street food is a taste that we give ourselves very frequently and that affects our diet, pocket, and health. So try changing this model by starting to cook more at home and leaving tastes for special moments.

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Maybe you do not have much time, it is the easiest solution, you are lazy or you are simply not very good in the kitchen, therefore, you tend to prefer street food. We have to tell you that this is very bad for you for different reasons, starting with the fact that you don’t know what really works for you, you overeat, your pocket empties faster than it fills… for these and many more options you must start to cook at home:

1. For your health: do you really know what they are serving you? And it is not that you should be suspicious of all the restaurants you visit, but let’s be honest, in some, they may not wash the chicken correctly, they use a lot of sugar, salt or seasonings that affect your health. In general, these foods are much more greasy and the most interesting thing is that you can prepare them yourself at home and in a healthier way.

2. Be aware of what you eat: when you start cooking, you know what you eat. Someone tells you that after preparing a chicken for the first time, it completely changed their perception of food. You must wash the vegetables, adjust the proportions to your nature, add the ideal seasonings … it is important that you always incorporate hydrates, proteins, vitamins and minerals into your diet.

3. You improve your habits: in addition to controlling food portions, you learn that sometimes it is better to eat a good sandwich at breakfast than at dinner, or that it is good to eat five times a day with three main meals and two snacks.

4. You incorporate the family: the family environment improves in a big way because you start preparing special recipes for them. You ask your children or partner to choose the menu or they all make it. Also, the whole family helps in the kitchen and everyone can take care of something, making the moment very special.

5. Your financial situation improves: how much do you spend eating on the street? No kidding, without realizing it you end up investing a million in food when it is easier and healthier to eat at home.

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15 Wrong Ways You’re Cooking Chicken https://westmainkitchen.com/15-wrong-ways-youre-cooking-chicken/ https://westmainkitchen.com/15-wrong-ways-youre-cooking-chicken/#respond Wed, 01 Apr 2020 14:27:47 +0000 http://westmainkitchen.com/?p=472 Here is everything you should not do regardless of whether you are learning to cook chicken breast, roast a whole bird or fry some wings.

15 Wrong Ways You're Cooking Chicken
15 Wrong Ways You’re Cooking Chicken

Go for it: 

Mistake # 1: Washing your chicken

This is totally unnecessary, and yet home cooks do it all the time, especially when cooking a whole bird. There is no need to wash the chicken in the sink. Chances are you’re spraying bacteria-laden water all over your kitchen counter near your sink, where it will settle and multiply. Skip this step and be sure to wash all surfaces, dishes, and hands after processing the raw chicken.

Mistake # 2: Defrosting it on the counter or in the microwave

Both methods are foolproof ways to encourage the growth of bacteria. You don’t want to let the poultry be at the temperature considered to be in the “danger zone.” Bacteria grow fastest in the temperature range between 40 degrees and 140 degrees, doubling in number in just 20 minutes. By microwaving your chicken to defrost (even in the defrost setting), you’re basically encouraging bacteria growth.

Instead, plan ahead and give it plenty of time to thaw in the fridge: It can take up to two days for whole chickens to thaw completely in the fridge, while boneless breasts must thaw overnight. Once the product is thawed, it should be kept in the refrigerator for no more than a day before cooking and should not be refrozen. Once it’s thawed, use it within a day.

Mistake # 3: Not drying it before cooking

Whether you are cutting, roasting, or roasting, your chicken should always be dry. This prevents the chicken from steaming during cooking because if it is not dry it will release more moisture throughout the cooking process. The end result will be a crisper, tastier chicken with just the right amount of moisture. Skinless chicken breast is one of the best meats you can eat.

Mistake # 4: Using a timer to determine when it will be ready

Asking how long to cook the chicken breast (or any other part of the chicken) is the wrong question. Get rid of the timer and take the thermometer. Chickens vary in size and shape, which means they are all cooked differently. The correct approach is to cook by temperature, not by time.

A piece of boneless chicken breast is safely cooked to 165 to 170 degrees internal. For bone-in chicken, cook it at least 180 to 185 degrees internal. This ensures that the bone marrow is well cooked, avoiding an undercooked appearance. If the chicken is below these temperatures, it will be undercooked.

Mistake # 5: Cutting it to see if it’s done

This is one of the biggest mistakes people make when learning to cook chicken breast. Understandably, the reason people do this is to check if the chicken is fully cooked. However, cutting the chicken allows the juices to run out, leaving it dry, rather than moist and tasty. Instead, invest in a meat thermometer.

Mistake # 6: Storing it anywhere it can fit in the fridge

Chicken should always be stored on the lowest possible shelf. This is because cold air sinks in, making the lowest shelf generally the safest place for storage. Properly storing chicken helps prevent cross-contamination and the growth of bacteria. You’ll also want to make sure it’s tightly wrapped to prevent dripping of defrosting by-products.

Mistake # 7: Just cooking chicken breast

Eating the other parts of the chicken can also be healthy, even if most people only know how to cook chicken breast. Dark meat chicken remains relatively lean as long as it is not fried, but it stays wetter and is more tolerant during cooking due to its higher fat profile. Plus, ounce for ounce, it has more iron and zinc than white chicken meat.

Mistake # 8: Not testing the pan before cooking

Home cooks generally don’t heat a pan enough to get a good grill. You can easily test the pan by spraying the surface with a little water. If it sizzles and evaporates immediately, it is hot enough to scorch. To properly brown the chicken, heat the skillet without oil and once hot enough, add the oil and then the seasoned chicken. This step is especially important if you are cooking breasts or thighs with skin. The skin will never achieve the golden brown color and delicious, crunchy caramel flavor without starting in a hot skillet.

Mistake # 9: Overcooking it

Overcooking chicken is a mistake that even seasoned home cooks can make. Because no one wants to have undercooked chicken, people tend to overcompensate in the other direction. By learning to cook chicken breast or whole chickens with a thermometer, you can avoid this common pitfall.

Mistake # 10: Not marinating it

Marinating the chicken adds flavor to a blank canvas. It’s sometimes overlooked for white meat, but it’s a great container for new flavors and interesting flavors. The best options for marinating are fresh or dried herbs like thyme, sage, oregano, or rosemary, along with fresh garlic and a pinch of citrus.

Mistake # 11: Cutting the chicken as soon as you finish cooking

After your chicken has finished cooking, give it a chance to rest before cutting it. This allows juices to be redistributed throughout the meat, helping to retain the flavor rather than releasing it on your cutting board.

Mistake # 12: Reusing marinade

Continuing to place the marinade in the bird once it is done can cause Salmonella or cross-contamination. Have fresh sauce ready for your done bird. That way, you won’t have to worry about whether the marinade carries bacteria or not.

Mistake # 13: Not letting the oil get hot enough before frying

People don’t let the oil get hot enough when frying chicken, which is key to keeping it crispy. Throwing a few breadcrumbs is a trick of an old cook. If they sizzle, then the oil should be hot enough.

Mistake # 14: Thinking you have to use oil or butter

Most people use oil or butter to cook their chicken, but cooking without it actually produces great results. This may appear to be at odds with conventional wisdom, but since chicken skin is high in fat there is no longer any need to add more to get crispy skin. Start by placing the chicken skin-side down in a cool dry skillet and cook on the stove. You’ll know it’s ready to flip when the chicken doesn’t stick to the pan. This usually takes much longer than people expect, but once you can easily lift it out of the pan, you’ll see the best, crispiest chicken skin.

Mistake # 15: Choosing the wrong chicken

Even super talented chefs can’t make shoddy chicken taste good. When shopping for chicken, try looking for recognized brands or choose a chicken that is advertised without hormones or steroids. When it comes to poultry of any kind, it pays to spend a little more money on a superior product and a trusted brand. Finally, always check the expiration date of the chicken.

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How to Cook Perfect Shrimp Always https://westmainkitchen.com/how-to-cook-perfect-shrimp-always/ https://westmainkitchen.com/how-to-cook-perfect-shrimp-always/#respond Wed, 01 Apr 2020 14:24:37 +0000 http://westmainkitchen.com/?p=463 Shrimp is one of our favorite options for quick and easy weeknight dinners! Learn how to cook shrimp without overcooking it.

How to Cook Perfect Shrimp Always
How to Cook Perfect Shrimp Always

Who doesn’t love shrimp? They are a high-protein, low-calorie option that cooks in an instant. Preparing shrimp for dinner is the perfect way to create easy and healthy dinners on weekdays! The complicated thing is learning to cook shrimp so that they reach that perfect medium between overcooked and undercooked.

Our secret: use a pan that is large enough to cook shrimp loosely. If each shrimp has room to breathe, you will have more contact with the hot cooking surface. That creates rich browning and even cooking throughout the shrimp, but before we start cooking, let’s answer some of the most common questions about shrimp.

Do you cook shrimp in the shell?

Shrimp can be cooked peeled or unpeeled, although they are much easier to eat when shells are removed before cooking. If you are cooking for the company, you should always peel the shrimp so that your guests do not have to do it at the table. When you’re cooking for the family, feel free to skip it! Either way, remove the dark-colored veins inside the shrimp and rinse with cold water.

Are undercooked shrimp bad for you?

Yes. Raw shrimp contain bacteria that can cause unpleasant reactions, so we recommend cooking them completely. With that said, you don’t want to overcook your shrimp. Overcooked shrimp are tough and chewy.

How do you know when shrimp are cooked?

To find out when shrimp are cooked (and safe to eat), look at the color. A perfectly cooked shrimp is firm enough to roll without being constrained and has a dull pink color with a sheen. When overcooked, the shrimp turn a white or dull gray.

Another easy way to tell if your shrimp is cooked is if it’s in a nice C shape. Annealed shrimp curl tightly into an O shape. So just keep in mind: C = cooked, O = overcooked. Easy!


How to cook shrimp

Here is one of our favorite shrimp recipes. Serves four, but if you need to double the recipe for a larger group, it’s easy to multiply. Before you start, make sure you know how to choose the right type of shrimp for your recipe.


  • 2 tablespoons of olive oil
  • 1 pound raw shrimp (26-30 per pound), peeled and deveined
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon of lemon juice
  • 1/4 teaspoon of salt
  • 2 tablespoons chopped fresh parsley
  • Cooked pasta or rice

Step 1: heat the oil

Start by selecting a pan large enough to cook all the shrimp without crushing them. If you don’t have a large enough skillet, consider cooking the shrimp in two batches. Once you have selected your pan, heat it over medium-high heat and add the oil (or a combination of oil and butter).

Step 2: Add the shrimp

When the oil is slightly shiny, it’s hot enough to add the shrimp! Add shrimp and cook for about two minutes, stirring frequently, until shrimp start to turn pink. Keep in mind that smaller shrimp cook faster than larger shrimp, so pay more attention to the color and texture of the shrimp than when they are cooked.

Step 3: Add the seasoning

Now that the shrimp are almost cooked, it’s time to add the garlic, lemon juice, and salt. Adding them at the last minute allows their fresh and intense flavors to infuse into the shrimp and prevents small pieces from burning. Cook and stir until shrimp curl inward and turn pink with a white sheen. Add the parsley and serve over pasta or rice.


More Gallery about Shrimp

How to Cook Perfect Shrimp Always
How to Cook Perfect Shrimp Always
How to Cook Perfect Shrimp Always
How to Cook Perfect Shrimp Always
How to Cook Perfect Shrimp Always
How to Cook Perfect Shrimp Always
How to Cook Perfect Shrimp Always
How to Cook Perfect Shrimp Always
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Peanut Butter Cookies Recipe https://westmainkitchen.com/peanut-butter-cookies-recipe/ https://westmainkitchen.com/peanut-butter-cookies-recipe/#respond Sun, 23 Feb 2020 11:02:12 +0000 http://westmainkitchen.com/?p=454 If you like peanuts and cookies, this recipe is perfect for you! Peanut butter, as we know, contains good fats for the body, and adds a special flavor to this homemade cookie recipe! Did your mouth water? Check out the step by step of the peanut butter cookies from westmainkitchen.

Peanut Butter Cookies Recipe
Peanut Butter Cookies Recipe


  • 100 grams of peanut butter (preferably homemade)
  • 30 grams of shelled roasted peanuts
  • 150 grams of wheat flour
  • 80 grams of brown sugar
  • 1 egg unit
  • 1 teaspoon of baking soda
  • 1 teaspoon of vanilla essence
Peanut Butter Cookies Recipe
Peanut Butter Cookies Recipe

Steps to follow to make this recipe:

1. To make this recipe, the first step is to get all the ingredients. We recommend that you use homemade peanut butter as it is healthier and results better in the recipe.

2. In a bowl, mix the butter with the sugar and vanilla essence, until it becomes a homogeneous cream.

Peanut Butter Cookies Recipe
Peanut Butter Cookies Recipe

3. Mix the egg, flour, and baking soda, and mix everything well.

4. Finally, add the chopped peanuts and mix them with the ingredients of these cookies.

5. Grease your hands, shape balls with the dough, and flatten on a greased or silicone baking sheet. Take bake in the oven preheated to 180 ° C for 15 minutes.

Peanut Butter Cookies Recipe
Peanut Butter Cookies Recipe

6. Once the peanut butter cookies are ready, serve and enjoy!

Did you like the recipe? Leave your opinion below!

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How to Make a Sukiyaki https://westmainkitchen.com/how-to-make-a-sukiyaki/ https://westmainkitchen.com/how-to-make-a-sukiyaki/#respond Fri, 24 Jan 2020 08:46:29 +0000 http://westmainkitchen.com/?p=443 Have you ever heard of sukiyaki? This is a traditional Japanese dish consisting of meat and vegetable fondue. Sukiyaki is cooked in a pan over a stove on the dining table and consumed as the ingredients are ready. Sukiyaki is popular especially in winter and on festival days, symbolizing a gastronomic moment that brings family and friends together.

Here at this article, we show you how to make Japanese sukiyaki step by step in photos. The ingredients of sukiyaki vary depending on the region of Japan, however, this is essentially a dish of raw meat cut into thin slices (beef and/or pork), vegetables (carrots, cauliflower, chard, watercress, bean sprouts, leeks, mushrooms …), tofu, pasta, among others.

If you feel like getting to know the traditional Japanese sukiyaki recipe, check out all the details below and gather family and friends at the table to enjoy!



Steps to follow to make this recipe:

1. Prepare the sukiyaki with meat cut into very thin slices. A trick to achieve this is to place the meat in the freezer for 30 minutes and then cut the strips 2-3 mm thick, using a very sharp knife.

Tip: Another option is to buy meat for sukiyaki already cut. Where to buy meat for sukiyaki? Look in the frozen section.

How to Make a Sukiyaki
How to Make a Sukiyaki
2. Apart prepare the vegetables: peel the onions and cut into slices or wedges. Cut the leek stalk into small pieces and the tofu into cubes. Clean the mushrooms and shungiku, parsley or cilantro and drain the bamboo shoots.
How to Make a Sukiyaki
How to Make a Sukiyaki
3. Also prepare the sukiyaki broth: put the coffee, soy sauce (shoyu), hondashi, rice honey and mirin in a pan. Bring to a boil and turn off. All the sukiyaki ingredients are ready!

Tip: If the broth is too thick or tastes too strong, add a little water.

How to Make a Sukiyaki
How to Make a Sukiyaki
4. Take the pan to the table, put the oil or butter in it and wait for it to melt. Fry a few slices of meat for 1-2 minutes, place small portions of the remaining ingredients, in ‘mounds’, and cover with the broth prepared in the previous step. Leave on the fire until it boils, without stirring.

Tip: How to prepare sukiyaki? Use an electric cooker for Japanese cuisine, a special pan for sukiyaki or a pan that can be used on a stove.

How to Make a Sukiyaki
How to Make a Sukiyaki
5. Place a raw egg in each person’s bowl of sukiyaki and lightly whisk. When the vegetables are ready, everyone at the table can help themselves by taking food directly from the pan and placing it in the bowl with the egg.

Tip: As the food is consumed, add more portions cooking in the broth, without having to add more broth. Do not put all the vegetables at once, so that they do not pass the point.

How to Make a Sukiyaki
How to Make a Sukiyaki
6. As an accompaniment to sukiyaki, serve Japanese white rice (Gohan), which should be eaten on a separate plate (sukiyaki is not thrown over the rice) and miso soup. Prepare this delicious sukiyaki recipe, a traditional recipe, at home and let us know in the comments what you think. Enjoy your food!
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How to Cook a Turkey in the Oven https://westmainkitchen.com/how-to-cook-a-turkey-in-the-oven/ https://westmainkitchen.com/how-to-cook-a-turkey-in-the-oven/#respond Fri, 24 Jan 2020 08:28:10 +0000 http://westmainkitchen.com/?p=418 The traditional roasted turkey prepared by Awesome Chef, in a delicious low temperature roasted marinade. Stuff and serve at your Christmas table.

How to Cook a Turkey in the Oven


  • 1 whole turkey (5 kg)
  • 2 lemons
  • 4 oranges
  • 200 coarse salt
  • 15 cloves garlic
  • Coriander
  • water
  • 150 lard
  • 75 ml white wine
  • 2.5 c. mustard soup
  • Sweet chili
  • 100 ml white brandy
  • Mint
  • 3 figs
  • 1 Rome
  • 1 orange


    1. Start by washing and cleaning the turkey. Tie it by the legs and wings with cord suitable for cooking (north thread).
    2. In a bowl, prepare the marinade by cutting the lemon and orange into thick slices. Add 2/3 of the salt, half the garlic, previously crushed, the coriander broke into three pieces and 5L of water. Mix all the ingredients and completely immerse the turkey in this marinade. Let it stand for 24 hours.
    3. The next day, add lard, white wine, remaining garlic, previously chopped, mustard, pepper and remaining salt in a bowl. Grind everything with the magic wand in order to obtain a homogeneous paste. If necessary, heat slightly.
    4. With the help of a brush, brush the turkey with this paste and set aside in the cold for another 24 hours.
    5. The next day, preheat the oven to 130º C.
    6. Place the turkey on an oven tray and bake for 2 hours. In the middle of the time rotate the turkey and refresh it with the brandy.
    7. At the end, adjust the oven temperature to 100º C and cook for another 2 hours.
    8. With the help of a thermometer, check the cooking temperature of the turkey, on the chest and thigh. This should be at 80º C. Otherwise, it should be kept in the oven at 100º C and controlled the temperature every 30 minutes. Only when the temperature is equal to or higher than 80º C at these points is the turkey ready.
    9. When it is roasted, remove the turkey from the oven and reserve the sauce.
    10. Serve garnished with mint, figs, pomegranate, and orange.


How to Cook a Turkey in the Oven

Note: The turkey must rest in the marinade for 24 hours, in its entirety. This recipe used the filling from Baixo Alentejo.
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How to Make Cold Brew Coffee https://westmainkitchen.com/how-to-make-cold-brew-coffee/ https://westmainkitchen.com/how-to-make-cold-brew-coffee/#respond Fri, 24 Jan 2020 08:17:43 +0000 http://westmainkitchen.com/?p=410 Coffee is an irreplaceable habit for many Brazilians. But, on the other side of the game, there are a lot of people out there who would love to indulge in a cup of it after lunch or during those breaks from work to be able to get away from sleep. But the acidity of the drink ends up driving people with a sensitive stomach away: And there are also a lot of people who don’t get along with caffeine. And there are even more people who are always interested in new flavors 🙂

Well, if any of these is your case, we are here to help :-D! Were you curious about how to operate this miracle? So, we teach you how to prepare cold-extracted coffee!


  • 1 cup of coffee beans (80g) or 1 cup (80g) of coarse coffee powder *
  • 4 cups of water

* We weighed the 2 (grain and ground), and contrary to what we expected, the weight is exactly the same.
♥ ︎ You can use other quantities, as long as you respect the 1: 4 ratio


  • powerful blender (for grinding the grain)
  • cup, mug or glass jar with a lid (or use plastic wrap to cover)
  • strainer
  • To make Cold Brew Coffee, the contact of coffee with water is prolonged, so you will have a much more balanced taste if you have a coarser coffee powder. You can buy the coffee already ground like this (look for one for “French press”), or you can make it at home with the coffee bean.Using the powerful blender, grind the coffee beans until they become almost powder, look at how it should look:
How to Make Cold Brew Coffee
How to Make Cold Brew Coffee
  • Pour the coffee powder into the container with a lid and add the water. Mix well.
How to Make Cold Brew Coffee
How to Make Cold Brew Coffee
  • Leave everything covered for 12h at room temperature.
How to Make Cold Brew Coffee
How to Make Cold Brew Coffee
  • After 12 hours, strain the mixture – to separate once and for all what has not been mixed with water. Your less acidic coffee is ready to be served the way you like it best: hot, cold, with milk, pure, with cream … 🙂
How to Make Cold Brew Coffee
How to Make Cold Brew Coffee

The cream we used was the aquafaba whipped cream  (vegan) 🙂

Yield: 4 cups
Preparation time: 15min wait (12h)

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Chinese Beef Dumpling Soup https://westmainkitchen.com/chinese-beef-dumpling-soup/ https://westmainkitchen.com/chinese-beef-dumpling-soup/#respond Fri, 13 Dec 2019 02:30:02 +0000 http://westmainkitchen.com/?p=401 Dine Chinese-style tonight with this tasty beef dumpling soup.

Chinese Beef Dumpling Soup
Chinese Beef Dumpling Soup


The ingredient of Chinese beef dumpling soup

  1. 2 cups beef consomme
  2. 3 fresh lime leaves (optional – see tips)
  3. 1.5l water
  4. 1 bunch choy sum, trimmed, chopped
  5. 2 spring onions, thinly sliced diagonally
  6. 1 cup bean sprouts
  7. 1 long red chili, finely chopped
  8. Mint leaves, extra, to serve
  9. Coriander sprigs, extra, to serve dumplings
  10. 500g Coles 5-star beef mince
  11. 2 tablespoons grated fresh ginger
  12. 2 garlic cloves, crushed
  13. 2 tablespoons chopped coriander
  14. 2 tablespoons chopped mint
  15. 1/4 cup soy sauce
  16. 48 wonton wrappers (see tips)


The instruction on how to make Chinese beef dumpling soup

  1. To make the dumplings, combine the mince, ginger, garlic, coriander, mint, and 2 tablespoons soy sauce in a large bowl. Place 1 wrapper on a clean board. Drop 1 heaped teaspoons of mince mixture in the centre of the wrapper. Brush edges with water and pinches together to seal. Repeat with remaining wrappers and mince mixture. Freeze half the dumplings for another meal (see Notes).
  2. Combine the consomme, lime leaves and water in a large saucepan. Bring to the boil. Simmer for 15 mins to infuse. Discard lime leaves.
  3. Bring broth to the boil. Add remaining dumplings and simmer for 5 mins or until dumplings are cooked through. Stir in remaining soy sauce.
  4. Divide choy sum and onion among bowls. Ladle over broth and dumplings. Top with bean sprouts, chilli and extra coriander and mint.
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Layered Lamington Ice Cream Cake https://westmainkitchen.com/layered-lamington-ice-cream-cake/ https://westmainkitchen.com/layered-lamington-ice-cream-cake/#respond Fri, 13 Dec 2019 02:27:13 +0000 http://westmainkitchen.com/?p=397 With layers of sponge cake and raspberry ice-cream, this cake is the perfect lazy summer dessert.

Layered Lamington Ice Cream Cake
Layered Lamington Ice Cream Cake


The ingredient of Layered lamington ice-cream cake

  1. 1.5L raspberry ripple ice-cream (see notes)
  2. 460g pkt round double sponge cake, unfilled
  3. 3 tablespoons raspberry jam
  4. 200g dark chocolate, coarsely chopped
  5. 185ml (3/4 cup) thickened cream
  6. 35g (1/2 cup) flaked coconut


The instruction of how to make Layered lamington ice-cream cake

  1. Spoon ice-cream into a large bowl. Set aside for 15 minutes or until softened slightly but not melted. Use a large serrated knife to carefully cut each cake in half horizontally. Line the plastic container lid from the sponge packaging or a deep, round 17cm (base measurement) cake pan with plastic wrap, allowing the edges to overhang.
  2. Place 1 cake layer in the prepared pan. Top with one-third of the ice-cream, pressing down with the back of a spoon to cover a cake. Make indentations in the ice-cream. Dot with one-third of the jam. Repeat with two more layers of cake, ice-cream, and jam. Top with remaining cake. Fold plastic wrap over top. Place cake in the freezer for 4 hours or until firm.
  3. Combine the chocolate and cream in a microwave-safe bowl. Microwave on Medium, in 1-minute bursts, stirring, until smooth. Set aside for 15 minutes or until cooled slightly.
  4. Carefully remove the cake from the pan and place on a serving plate. Spoon over ganache, allowing it to drip down the sides. Sprinkle with the coconut. Serve immediately.
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