Sunday, September 16, 2012


A delicious main course fish dish - Chinese style!


Preparation Time : 10 minutes
Cooking Time : 10 minutes

4 medium uncooked crabs
3 tbsp dried black beans
1 tbsp peanut oil
1 medium clove of garlic, crushed
1 tsp grated fresh ginger
1/2 tsp sambal olek
1 tbsp soy sauce
1 tsp brown sugar
1 tbsp rice wine vinegar
200 ml chicken stock
2 medium spring onions, sliced diagonally

1 large frying pan with lid
1 kitchen spoon
1 pair of tongs
1 knife
1 chopping board
1 small bowl


Prepare the crabs
* Take off one claw and clean it in a bowl of water. Repeat with the other claw.
* Then using a large knife, slide under the skin at the front of the body of the crab and break in half using your hands.
* Clean in the bowl of water and remove the membrane that looks like cling film by gently pulling it away from the shell.
* Next remove the feathers on both sides of the body.
* Chop the body in half using a large knife.
* Repeat this process with all 4 crabs.

Fry the ingredients
* Place a large frying pan on a high heat and allow to warm.
* Add the oil, then the garlic, ginger and sambal olek and stir for one minute.
* Then add the beans, soy sauce, sugar, vinegar and stock and bring to the boil.
* When boiling add the crabs using tongs.
* Cover and cook for 15 minutes, moving the crabs around occasionally.

Assemble and serve
* When cooked, transfer the pan to a chopping board.
* Then taking a large serving bowl, place the crab in the bowl and spoon over the sauce.
* Sprinkle with spring onions and serve.


SERVING : Makes about 4 dozen - 3 inch round cookies.

1 cup (2 sticks) (226 grams) unsalted butter, room temperature 
3/4 cup (150 grams) granulated white sugar 
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract 
2 1/4 cups (295 grams) all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 1/2 cups (270 grams) semisweet chocolate chips 
1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)


* Preheat oven to 375° F (190° C) with rack in center of oven. Line two baking sheets with parchment paper. 

* In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. 
* Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. 
* Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.

* In a separate bowl, combine flour, baking soda, and salt. 
* Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).  

* For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. 
* Bake about 10 - 14 minutes , or until golden brown around the edges. 
* Cool completely on wire rack. 

NOTE: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.


If you never had these gigantic meatballs then its time to give it a try.  Its quick to put together, and while its baking in the oven, you can prepare a hearty salad, some pasta or whatever sides you would like to serve by this low fat delicious recipe. Perfect for a quick meal, ready in less than 45 minutes. These are really tasty, and just wonderful that they are baked and not pan fried. Also they are perfect to freeze after they are cooked, just thaw them out and put some spaghetti sauce on them if desired and toss it with some spaghetti and you got a great meal on a busy night. 


2 pounds 15 % fat lean ground beef
4 cloves crushed garlic
2 jalapeno - finely chopped
1/2 cup parsley - chopped
1/2 medium onion - finely chopped
salt to taste
black pepper to taste
1 cup plain bread crumbs
2 eggs
1 cup ricotta cheese


* Preheat Oven to 350 degrees F.

* In a mixing bowl add the ground beef, crushed garlic, jalapeno, parsley, onion, plain bread crumbs, eggs, ricotta cheese and season with sea salt and black pepper to taste.

* Mix the meat mixture together until well incorporated.

* Using an ice scream scoop or enough meat to fit the palms of your hands. Make large round meatballs.

* Using an oven safe pan 13"x9"x2" (35 x 25 x 5 cm). Coat pan with conola spray.

* Place the meatballs side by side keeping a little space between each.

* Cook the meatballs in the preheated oven for 25 to 30 minutes.  

* In a serving dish place the meatballs onto the plate

* Garnish with chopped parsley.

Wednesday, September 12, 2012


How To Make Oatmeal Raisin Cookies

Oatmeal raisin cookies just like mom used to make…with a little VideoJug twist. There's nothing like a warm batch of oatmeal raisin cookies. Young or old, who among us can have just one? Follow our chef, "CJ" aka Chris Jacobson through cookie dough heaven.

240 g rolled oats 
75 g coconut , shredded 
230 g raisins 
200 g brown sugar 
190 g white sugar 
230 g butter 
150 g flour 
1 large egg 
1 tsp vanilla extract 
1 tsp baking soda 
1 tsp salt 

1 sifter 
parchment paper (optional) 
1 electric mixer (optional) 
1 cooking sheet 


The Sweet Stuff
* In a large mixing bowl ( or electric mixer) cream together 1 cup (230 g) butter, 1 cup (200 g) brown sugar and 1 cup (190 g) white sugar until incorporated.

Dry Ingredients
* Using a sifter or other similar filter, combine 1 1/2 cups (150 g) flour, 1 tsp baking soda and 1 tsp salt. Sift together onto a clean piece of parchment paper.

The Batter
* Add 1 egg and 1 tsp vanilla extract to the creamed butter and sugar and mix together. 
* Slowly add the flour, baking soda and salt mixture to the batter and mix well. 
* Once mixed, add 3 cups (240 g) rolled oats, 1 cup (75 g) shredded coconut and 1 1/2 cup (230 g) raisins and continue mixing until incorporated.

Spoon And Bake
* Spoon the batter into large, rounded balls and place on a non-stick or greased cooking sheet. 
* Bake the oatmeal raisin cookies in a 350°F - 180°C - Gas Mark #4 oven for 7-9 minutes.

Cool And Enjoy
* Allow the oatmeal raisin cookies to cool for a few minutes and harden before serving. Enjoy!


Jaworski of demonstrates how to make a Red Velvet Cake. A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. If we look beyond the striking appearance of this cake, we will find that it has a mild chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and buttermilk gives it a moist and tender crumb.

SERVING : 10 - 12 people.

2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk 
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)


* Red Velvet Cake: Preheat oven to 350° F (175° C) and place rack in center of oven. 
* Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

* In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. 

* In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). 
* Add the sugar and beat until light and fluffy (about 2-3 minutes). 
* Add the eggs, one at a time, beating well after each addition. 
* Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. 

* In a measuring cup whisk the buttermilk with the red food coloring. 
* With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

* In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  

* Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. 
* Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. 
* Cool the cakes in their pans on a wire rack for 10 minutes. 
* Place a wire rack on top of the cake pan and invert, lifting off the pan. 
* Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting
* In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. 
* Add the vanilla and confectioners sugar and beat until smooth. 
* Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency. 

* With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. 
* Place one of the cake layers, top of the cake facing down, onto your serving platter. 
* Spread the cake layer with a layer of frosting.  
* Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. 
* Frost the top and sides of the cake. 
* Can garnish the cake with sweetened or unsweetened coconut.