(Jrt)
3 x 7 min chocolate
Note the recipe: 4/5
For 7 people
Cost of revenue:
Level of difficulty:
Preparation time: 7 minutes
Cooking time: 7 minutes
Rest time: 7 minutes
Ingredients:
* 1 tablet of good dark chocolate (the best 80% cocoa) 150 g
* 125 g of butter
* 5 cl or 1 c. milk tablespoons cream
* 125 g sugar
* 80 g flour
* 3 eggs
* 1 packet of yeast
* Optional but better: grated coconut, almonds or hazelnuts slender 30 to 50 g
* Whole almonds and orange peel to decorate the top
Abstract:
Easy, delicious and INRAT: yet cooked in the microwave! A great cake! I have experienced in schools where they celebrate many birthdays. Origin unknown but the mouth works well when revenues are good. I recommend not only for children!
Preparation:
Break chocolate into pieces and let them melt in a bowl in the microwave.
Add the butter into pieces and have it melt. Mix it with chocolate, sugar and milk (or cream). Add flour mixed with yeast in it, the whole eggs. Add almonds or walnuts or nuts or coconut.
Pour into a mold or other glass for the microwave (like mold board with a failed high enough because the cake will lift (7 or 8 cm).
Cook 7 minutes (check the cooking time may vary slightly depending on the power of your microwave).
cuisineaz.com
3 x 7 min chocolate
Really Vietnam
(Jrt)
Bánh mì
The Bánh mì is a typical sandwich of the elaborate Vietnamese kitchen with a baguette of bread blaco and ground rice. The sandwich contains some pickles of carrots, daikon, onions, coriander, and well meat or tofu. The most popular backfill of the bánh mì include the hog, the paté, chicken and chicharros. The contrast of flavors and textures is one of the characteristics of this sandwich, as well as its low price — what becomes a food it very popular of the Vietnam.
Bánh chưng
Bánh chưng is a traditional Vietnamese food consisting of glutinous rice in a square shape wrapped in dong leaves (Phrynium placentarium; lá dong in Vietnamese; a relative of arrowroot) and stuffed with mung beans, fatty pork, and black pepper. It is traditionally eaten during the Lunar New Year (Tết). Bánh chưng is served with pickled scallions, vegetable pickles or "dưa món", and/or fish sauce.
A few days before Tết, family members gather to prepare sticky rice, pork, mung beans, and banana leaves. Making bánh chưng requires a lot of care, from choosing ingredients to the preparation and cooking process. Bánh chưng are boiled for approximately 8 hours. Because bánh chưng have to be watched until they are done, the cooks gather their friends and neighbors to talk during the cooking night.
Traditionally, every house must have at least one or a pair of bánh chưng to be placed on their ancestor's altars. Before Tet, families often offer gifts of bánh chưng to other families, and it is typical for a family to end up with piles left of uneaten bánh chưng long past the holiday.
Canh chua
Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam. It is typically made with fish from the Mekong River, pineapple, tomatoes (and sometimes also other vegetables such as okra or bạc hà), and bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb ngò ôm (Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs, according to the specific variety of canh chua; these other herbs may include rau răm (Vietnamese coriander), ngò gai (long coriander), and rau quế (Thai basil).
The sour taste of the soup comes from tamarind, which is mixed with a small amount of hot water; the mixture is then stirred for a few moments to release all the essence, and the liquid (minus the tamarind seeds and other solids, which are discarded) is then added to the soup.
When made in style of a hot pot, canh chua is called lẩu canh chua.
The dish is similar to the Cambodian dish samlar machu.
Varieties
* Canh chua me - made with tamarind; includes most varieties of canh chua
o Canh chua me đất or canh chua rau nhút - made with water mimosa (Neptunia oleracea)
* Canh chua cá - made with fish
o Canh chua đầu cá - made with fish heads
o Canh chua cá lóc - made with snakehead fish
o Canh chua cá bông lau - made with Pangasius krempfi catfish
o Canh chua cá lăng - made with Hemibagrus catfish
o Canh chua cá ngát - made with Plotosus catfish
o Canh chua cá trê - made with airbreathing catfish
o Canh chua cá linh bông so đũa - made with mud carp and Sesbania grandiflora flowers
o Canh chua lá giang cá kèo - made with Aganonerion polymorphum leaves and mudskipper fish in the genus Apocryptes
o Canh chua lươn - made with eel
o Canh chua cá hồi - made with salmon
o Canh cải chua cá - made with made with pickled mustard greens and fish
* Canh chua tôm - made with shrimp
o Canh chua tôm rau muống or canh chua rau muống nấu tôm - made with shrimp and water spinach (Ipomoea aquatica)
o Canh chua thơm nấu tép or canh chua thơm nấu với tép - made with pineapple and small shrimp
* Canh chua gà - made with chicken
o Canh chua lá giang gà or canh chua gà lá giang - made with chicken and Aganonerion polymorphum leaves
o Canh chua lá giang cá kèo - made with Aganonerion polymorphum leaves and mudskipper fish in the genus Apocryptes
* Canh chua rau muống - made with water spinach (Ipomoea aquatica)
o Canh chua tôm rau muống or canh chua rau muống nấu tôm - made with water spinach (Ipomoea aquatica) and shrimp
* Canh chua chay - vegetarian
* Canh chua măng - made with with pickled bamboo shoots
* Canh cải chua - made with pickled mustard greens
o Canh cải chua thịt bằm - made with pickled mustard greens and ground pork
o Canh cải chua sườn non - made with pickled mustard greens and baby back pork ribs
o Canh cải chua cá - made with made with pickled mustard greens and fish
o Canh cải chua ruột non or canh cải chua lòng heo - made with pickled mustard greens and pork intestines
o Canh cải chua nấu với bắp bò - made with pickled mustard greens and beef shank
* Canh chua Thái or canh chua Thái Lan - an adaptation of Thai tom yum
Phở
Ingredients and preparation
Phở is served as a bowl of white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs (heart, liver, tongue,[citation needed] etc.) are also available.
Broth
The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings include Saigon cinnamon, star anise, charred ginger, cloves, and sometimes black cardamom pods.
Noodles
The noodles, called bánh phở in Vietnamese, are traditionally cut from wide sheets of fresh rice noodles similar to Chinese Shahe fen, although dried noodles (also called "rice sticks") may also be used.
Garnishes
The dish is garnished with ingredients such as green onions, white onions, coriander leaves (cilantro), ngò gai (culantro, or long coriander), Thai basil, lemon or lime wedges, and bean sprouts. The last five items are usually provided on a separate plate, which allows customers to adjust the soup's flavor as they like. Some sauces such as hoisin sauce, fish sauce, and the Thai hot sauce Sriracha, are popular additions as well. The herb ngò ôm (Limnophila aromatica) is sometimes added as well.
For the phở connoisseur, other garnishes which may be ordered on the side include hành trần (the white "bulb" portion of scallions, blanched in boiling broth) and hành giấm (sliced white onions with a dash of vinegar). These are only brought to the table when specifically requested, as opposed to the general platter of greens and lime wedges. The diner typically squeezes a few drops of lime juice onto the vinegared onion slices before eating them. The hành trần and hành giấm, when eaten with the beef slices, are believed to cut the fattiness and balance the strong beef aroma that some find overpowering.
Pronunciation
The Vietnamese word "phở" is properly pronounced with a falling-rising tone, as if asking a question. Its final vowel is not a long "o," but instead rhymes, at least to Anglophone ears, with the "u" in the English word "but". So the final pronuncuation can be phonetically indicated as "fuh?" in English.
Origins and regional differences
Phở originated in northern Vietnam and spread to southern and central Vietnam in the mid-1950s, after the defeat of the French and the eventual partitioning of the country. It is likely that phở came into being around 1910-1912, early enough in the new century. The communist government of North Vietnam forcibly closed many private phở businesses in the 1950s, opening government-run eateries in their place. Northern Vietnamese fleeing communist rule for South Vietnam introduced phở to their southern counterparts. Unlike in Hanoi in North Vietnam, the phở business flourished in South Vietnam, especially Saigon.[citation needed]
There are conflicting beliefs as to how phở came to be. Some believe it originated from French methods used in bouillon or consommé cooking. Oxen were valued work animals and were rarely eaten, but the arrival of the French had probably prompted servants to prepare a dish that suited the French palate. It is even said that phở, or at least the etymological derivation of that name for the dish, came from the French beef stew dish pot-au-feu, with phở being a Vietnamization of the word feu. The broth for pot-au-feu, as it is for phở, is prepared with a bouquet garni containing spices such as cloves and black pepper. Another word for phở, used in Vietnam while Chinese was still the national written language, is hà phấn (河粉; Cantonese: ho4 fan2);[citation needed] the Chinese characters are the equivalent of the Chinese he fen, which comes from Shahe fen (沙河粉), the original name for the rice noodles originating in the town of Shahe, Guangdong.
Others believe that phở possible origins more likely lie in China. China had ruled over Vietnam for over a millennium and greatly influenced Vietnamese culture, including cuisine. Cooking ingredients used in phở, such as spices also seen in Chinese cooking (see five-spice powder and red cooking), as well as the use of rice noodles, are all Chinese influences.
With the arrival of anti-communist Vietnamese exiles and refugees (that is, hailing from South Vietnam) in the post-Vietnam War period, phở was also gradually introduced to Western countries, especially to France and the United States.There are also many phở restaurants in Australia and Canada, as these countries also received many Vietnamese refugees and immigrants. Vietnamese immigrants also brought phở noodles to the former Soviet bloc countries, including Russia, Poland and the Czech Republic.
wikipedia
The Tandoori chicken
(Jrt)
The Tandoori chicken
The Tandoori chicken was Punjabi cooking that his existence could be investigated till the Mughal Sultanate time in South Asia. This food was still becoming food popular in this area but also in Asian.
Chicken for this cooking firstly was soaked thick batter of acid milk that was seasoned with salt masala - the garlic, ginger, the chilli and Indian pepper sorts depended on the feeling recipe that was wanted. Usually this cooking is served hot, but afterwards was made to be not hot in accordance with countries's West taste. Red pepper, the chilli powder and other spices gave the red colour to chicken. Kunir (turmeric) gave the colour oranye yellowish. In line with the modernisation, this red and yellow colour was results of food dye.
The Tandoori chicken was traditionally cooked in the underground oven (that was mentioned tandoor in India) with the high temperature. But, once more because of the progress of the time, this cooking could be prepared only by using the roasted implement normally.
wikipedia
Eggs on the dish with poultry livers
(Jrt)
Eggs on the dish with poultry livers
Note the recipe:
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 10 min
Time off:
Ingredients:
* Egg: 8
* Chicken liver: 300 g
* Shallot chiseled: 1
* Banyuls: 5 CL
* White wine: 1 c. Soup
* Veal jus: 1 dl
* Butter: 80 g
* Parsley: 1 c. Soup
* Salt and pepper
Preparation:
Butter dish may go on the fire.
Melt shallots chiseled in 30 g of butter, add the livers and make them stiffen quickly by keeping rosés, drain them on the plate.
Déglacez the pan with banyuls, white wine, the veal stock and let reduce, mount the whip sauce with the rest of the butter and put livers in the sauce.
Break 2 eggs per person in a buttered dish, salt pepper. Cook over low heat until the whites are made.
Serve by placing their livers and sauce alongside the eggs, sprinkle with chopped parsley.
cuisineaz.com
Omelette blown salmon
(Jrt)
Omelette blown salmon
Note the recipe:
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 10 min
Cooking time: 5 minutes
Time off:
Ingredients:
* Smoked salmon: 120 g
* Egg: 2
* Flour: 1 C. Coffee
* Lemon juice: 1
* Greek yoghurt: 1 c. Soup
* Tabasco: 1 trait
* Olive oil: 1 c. Coffee
* Chives: 1 C. Soup
* Salt and pepper
Preparation:
Separate the whites of egg yolks, working with the yolks and add flour 1 egg white, Tabasco, salt and pepper.
Beat the last white snow very firm with a pinch of salt, add the mixture gently precedent.
Heat oil in a frying pan anti-adherent, to distribute the egg mixture into the pan. Bake omelet as a few minutes on each side without rolling.
Put half the salmon on a platter of cold, add the omelet Spread the yogurt, salt, pepper, sprinkle of chives. Cover the rest of salmon.
Sprinkle with lemon and serve fresh.
cuisineaz.com
Sandwich crown in meat
(Jrt)
Sandwich crown in meat
Note the recipe: 5/5
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 5 minutes
Time off:
Ingredients:
* Bun round crown: 4
* Cold roast beef: 4 slices
* Lettuce: 8 sheets
* Worcestershire sauce: 1 c. Coffee
* Mustard: 1 C. Coffee
* Mayonnaise: 1 C. Soup
* Ketchup: 1 C. Soup
* Tabasco: 2 drops
* Small white onions: 1 jar
* Salt and pepper
Preparation:
In a bowl, mix mayonnaise, ketchup and Worcestershire sauce, spice with a few drops of tabasco depending on your taste.
Preheat the oven broiler position.
Tear lettuce into small pieces, drain and chop small onions.
Cut 2 small loaves in the direction of thickness, grill under the grill of the four sides with the crumb.
On 4 plates of service, have lower parts of the loaves, the party tartinez grilled with a little mustard. Garnish with lettuce, salt and pepper. Assaisonnezr with 1 C. Coffee sauce then remove 1 slice of meat. Add a second spoon sauce before distributing the onions. Spread the party hats toasted before they are put.
cuisineaz.com
Tourin with garlic
(Jrt)
Tourin with garlic
Note the recipe:
For 6 people
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 15 min
Time off:
Ingredients:
* Peeled garlic: 30 pods
* Coarse salt: 1 c. Soup
* Cloves: 2
* Water: 2 l
* Farmhouse bread: 6 slices
* Sage: part 1
* Olive oil: 3 c. Soup
* Ground pepper
Preparation:
Put water to boil with sage, cloves, 5 to 6 turns of the pepper mill, salt and peeled garlic cloves.
Reduce heat and simmer 15 minutes.
Grill the bread and brush it with olive oil.
Remove the branch of sage and cloves.
Book 1 clove of garlic per person and the soup mix.
In each plate, coarsely crush a clove of garlic, have a slice of toast and pour the broth over.
Accompany eventually grated cheese or shavings of Parmesan.
cuisineaz.com
Caviar
(Jrt)
Tray Pack the cauliflower and caviar
Note the recipe:
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 10 min
Time off:
Ingredients:
* Caviar: 4 C. Coffee
* Chervil: 6 sprigs
* Cauliflower: 0.25
* Salt and pepper
Preparation:
Cook the bouquets of cauliflower in boiling salted water, drain.
Keep a few bouquets to the scene and the rest mash with a fork, salt and pepper.
Garnish the bottom trays of mashed cauliflower, have caviar on top and the bouquets of cauliflower, sprinkle pluches of chervil.
cuisineaz.com
Eggs with polenta flour chestnuts
(Jrt)
Eggs with polenta flour chestnuts
Note the recipe:
For 6 people
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 20 min
Time off:
Ingredients:
* Figatellu (liver sausage): 150 g
* Plays beef: 100 g
* Ricotta: 500 g
* Egg: 6
* Pancetta (bacon bacon): 150 g
* Chestnut flour: 250 g
* Saltwater: 75 cl
* Salt and pepper
Preparation:
Boil salted water, add the sifted flour chestnuts.
Turn continuously until a dough more dense adhering to the walls of the pot.
Pour on a towel sprinkled with chestnut flour, bread shape by folding the sides of the towel.
Cut the sausages and let the dry brown in a skillet, warm book.
Cook the eggs on a plate.
Cut a slice of polenta and a slice of cheese per person.
Arrange on plate with eggs, meats and juices.
Taste polenta soaking in the cooking juices.
cuisineaz.com
Pasta with three cheeses
(Dvd)
Pasta with three cheeses
Note the recipe:3/5
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 5 minutes
Cooking time: 20 min
Time off:
Ingredients:
* Dirt: 450 g
* Mozzarella: 60 g
* Ricotta: 125 g
* Gruyère: 250 g
* Butter: 2 C. Soup
* Flour: 1 C. Soup
* Milk: 25 cl
* Salt and pepper
Preparation:
Cook the pasta in boiling salted water. Drain them.
In a saucepan, melt butter over medium heat. Add flour and mix well (making a roux).
Cut the cheese into pieces.
Put milk and cheese. Let the cheese melt over low heat.
Add pasta to the sauce cheese, pepper and mix well.
cuisineaz.com
Nid asparagus mimosa
(Dvd)
Nid asparagus mimosa
Note the recipe: 1/5
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 15 min
Time off:
Ingredients:
* Green asparagus: 1 kg
* Boiled egg: 3
* Cider vinegar: 1 c. Soup
* Hazelnut oil: 4 vs. Soup
* Oil: 1 C. Soup
* Orange juice: 1
* Salt and pepper
Preparation:
Cut the asparagus to the same length, peel them, let them cook in boiling salted water for approximately 15 minutes and drain.
Écalez the eggs, separate the whites of yellow, pass them separately in the blender cheese.
Émulsionnez vinegar with oil and orange juice, salt and pepper.
Cut the stalks of asparagus sliced, add the egg whites, half the vinaigrette, make dome in the center of serving platter. Arrange the asparagus in stars all around, sprinkle the egg yolk, sprinkle the rest of dressing.
cuisineaz.com
Pulp ham
(Dvd)
Pulp ham
Note the recipe: 4/5
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 5 minutes
Cooking time: 15 min
Time off:
Ingredients:
* Ham: 250 g
* Spaghetti: 450 g
* Mushrooms betting: 12
* County: 120 g
* Grated parmesan: 50 g
* Margarine: 2 C. Coffee
* Cream: 25 cl
* Dry white wine: 2 c. Soup
* Chicken stock: 1 c. Soup
Preparation:
Cook the spaghetti. Drain and reserve them.
In a saucepan, stir fry mushrooms in margarine.
Put cream, white wine and broth. Let simmer 5 minutes over low heat.
Cut the ham into strips.
Add the Parmesan and the county, let melt cheese. Add the ham and reduce heat to low.
Add the spaghetti, mix everything and write on plates.
cuisineaz.com
Frankfurters to cheese and to the bacon
(Dvd)
Frankfurters to cheese and to the bacon
Note recipe: 4/5
For 6 people
Cost of the receipt:
Level of difficulty:
Make-ready time: 30 min
Time of cooking: 15 min
Rest period:
Ingredients:
* frankfurter: 6
* Gruyere: 6 sticks
* bacon: 6 sections
* corn oil: 1 C. with soup
* garlic: 2 pods
* onion: 1
* crushed tomato: 1 box
* small pepper: 1
* basil: 1 C. with coffee
* vegetable stock: 1 C. with coffee
* cooked noodles: 500 G
Preparation:
Cut sausages to the ¾ in the direction length and deposit a cheese stick there.
Roll up each sausage in a section of bacon and make hold the whole with a spade out of wooden.
In an anti-adhesive frying pan, make heat oil and make cook sausages until the bacon is roasted.
Withdraw sausages and reserve them with the heat.
Peel and émincez onion.
Peel and chop the cloves of garlic.
Throw the fat which remains in the frying pan, add garlic and onion and make gild a few minutes.
Incorporate tomatos, pepper, the basil, the vegetable stock and make cook with average fire during 10 min.
Deposit noodles cooked on a dish of hot service.
Sauce Nappez and deposit sausages. Be useful at once.
cuisineaz.com
Dressed fish and mesclun
(Dvd)
Dressed fish and mesclun
Note the recipe:
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 10 min
Cooking time: 10 min
Time off:
Ingredients:
* Filet of cod: 4 pieces
* Egg: 1
* Crumbs: 100 g
* Cherry tomatoes: 4
* Mesclun: 200 g
* Oak leaf salad: 1
* Lemon: 1
* Pepper: 1
* Dill: 4 sprigs
* Olive oil: 4 vs. Soup
* Salt and pepper
Preparation:
Cut the pieces of cod in the rectangle.
Beat the egg in deep plate. Put the bread crumbs in another plate and pass each rectangle of fish in the beaten egg, then in bread crumbs.
Heat oil in a pan and when it is hot, cook the fillets breaded 2 minutes on each side.
Wash and wring salad. Épépiné Cut peppers into thin strips. Cut lemon into quarters purposes.
Arrange salad, tomatoes, sprigs of dill, pepper pieces, lemon quarters on the plates with breaded fillets.
Salt and pepper, pour a line of olive oil over salad and serve immediately.
cuisineaz.com
Scrambled eggs with onions and green beans
(Dvd)
Scrambled eggs with onions and green beans
Note the recipe: 3/5
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 5 minutes
Cooking time: 10 min
Time off:
Ingredients:
* Egg: 6
* Butter: 60 g
* Cream: 50 g
* Onions: 2
* Green beans: 300 g
* Salt 0.5 C. Coffee
Preparation:
Take back the onions in 1 c. Tablespoon of butter.
When they are golden brown, add the green beans.
Let the brown 3 min.
Break the eggs into a small buttered casserole.
Salt, pepper, and place the pan in a water bath.
Stir with whisk eggs until a cream without grumeau and thicker.
Add cream, onions and green beans.
Stir and serve.
cuisineaz.com
Gyoza: Japan Recipe
(Dvd)
Gyoza: Japan Recipe
Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery stores.
Ingredients:
(for 30 Gyoza)
* Dough:
o 170 mL water
o 200 g strong flour
* Filling:
o 200 g ground pork
o Cabbage
o Nira*: can be substituted by leek or green onion
*
o Leek or Green onion
o Garlic
o Ginger
o Sake*
o Soya sauce, salt, and pepper
o Sesame oil
* Dipping Sauce:
o Soya sauce
o Vinegar
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.
Preparation:
Dough:
1.Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
2.Put a wet towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.
Filling:
3.Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
4.Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
5.Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.
Making and frying the Gyoza:
6.Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
7.Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
8.Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.
9.Put the gyoza on the table as shown in the image.
10.Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
11.Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
12.Dipping sauce: Mix the same amounts of soya sauce and vinegar together.
Serving and eating:
Eat gyoza pieces after dipping them in the dipping sauce.
General information:
In China dumplins are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.
japan-guide.com
Lobster-Asparagus Mousse
(Dvd)
Lobster-Asparagus Mousse
Ingredients:
1 teaspoon butter
1/2 cup finely chopped onion
1-1/2 cups canned asparagus, drained and 1/4 cup of the liquid reserved
2 envelopes unflavored gelatin
11-12 ounces lobster chunks (frozen or canned is fine)
1 can condensed cream of asparagus soup
3 (8-ounce) packages cream cheese
1 cup mayonnaise
1/2 teaspoon salt
Fresh parsley sprigs, thin cucumber slices, and halved Spanish olives for garnish
Crisp crackers and thinly sliced brown bread for serving
Instructions:
Melt the butter in a small skillet and sauté the onion over low heat until soft. Place the sautéed onion, canned asparagus, 1/4 cup of the asparagus liquid, the gelatin, and lobster in a blender or food processor and puree. In a large pot, heat the soup and cream cheese together over low heat, stirring until smooth. Add the pureed ingredients, mayonnaise, and salt to the soup mixture and cook over low heat until heated through but not hot. Pour into an oiled 2-quart mold and chill until set. Unmold onto a chilled platter, garnish with parsley sprigs, cucumber, and olives, and serve with crackers and brown bread.
Yield: 10-12 servings
Recipe from: Fashionable Food by Sylvia Lovegren (MacMillan).
Amish Tomato Ketchup
(Dvd)
Amish Tomato Ketchup
INGREDIENTS:
* 6 celery ribs, cut into 1/4-inch pieces
* 2 medium onions, peeled and diced (about 2 cups)
* 1/4 cup water
* 3 pounds tomatoes, quartered
* 5 Tablespoons vinegar
* 1 cup (packed) dark brown sugar
* 1/2 Tablespoon allspice berries
* 1/2 Tablespoon whole cloves
* 1/2 Tablespoon celery seeds
* 1 teaspoon ground mace
* 1/2 teaspoon salt
PREPARATION:
Place the celery, onions, and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.
Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.
Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar, allspice, cloves, celery seeds, mace, and salt. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup is not sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes.
Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions.
Yield: 1-1/2 pints
Recipe Source: Farmhouse Cookbook by Susan Herrmann Loomis (Workman Publishing)
Reprinted with permission.
Homemade Tomato Sauce
(Dvd)
Homemade Tomato Sauce
Ingredients
1/4 cup extra-virgin olive oil
1 large onion, peeled, coarsely chopped (2 cups)
1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
3 garlic cloves, peeled, finely chopped
5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
2 tablespoons tomato paste
Coarse sea salt to taste
Freshly ground black pepper to taste
Instructions
In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.
Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.
Push the cooked sauce through a food mill or blend in a food processor and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.
The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.
Yield: 8 servings.
Variations
¥ Add 1/4 cup chopped fresh basil at the very end of cooking.
¥ Fry 6 to 8 fresh sage leaves in olive oil until golden brown. Gently crumble the sage over the pasta just before serving.
¥ Add 6 ounces of fresh goat cheese to the sauce.
¥ Add additional olive oil.
¥ Add 2 ounces of good-quality balsamic vinegar.
PER SERVING: Cal 108 (59% fat) Fat 7 g (1 g sat) Fiber 2 g No chol Sodium 50 mg Carb 10 g Calcium 18 mg.
homecooking.about.com
Parmesan-Crusted Chicken with Capers
(Dvd)
Parmesan-Crusted Chicken with Capers
Parmesan cheese and capers make a tasty combination for chicken breasts. If you cannot use wine, substitute additional chicken broth for the sauce. You can have this on the table in less than 30 minutes.
INGREDIENTS:
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon poultry seasoning
* 1/2 teaspoon lemon pepper
* 2 boneless, skinless chicken breast halves
* 1/4 cup grated Parmesan cheese
* 1 Tablespoon flour
* 1 Tablespoon olive oil
* 1/4 cup white wine
* 1/2 cup chicken broth
* 2 green onions (scallions), thin-sliced, tops included
* 1 Tablespoon capers, drained
PREPARATION:
Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour.
Heat a heavy skillet over medium-high heat.
When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. Remove to a plate and keep warm.
Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.
Yield: 2 servings
homecooking.about.com
Baking Powder Biscuits
(Movie)
Baking Powder Biscuits
[adapted from The Allergy Cookbook and Food Buying Guide by Pamela Nonken and S. Roger Hirsch, M.D.]
5/8 cup potato-starch flour
2 teaspoons baking powder (corn free, if required)
1/4 teaspoon salt
3 tablespoons butter*
1/4 cup milk
*Butter is best, since most of the taste comes from it, but you can substitute margarine if necessary.
In a medium mixing bowl, sift together potato-starch flour, baking powder, and salt. Cut in butter until all butter is evenly combined with flour. Stir in milk to make a soft dough [start a little under the required amount, then add as needed —ek]. Ro und up on lightly floured (with potato-starch flour) board. Knead lightly. Roll out about 1/2 inch thick. Cut and place on ungreased baking sheet.
Bake in 500 (F) [yes, five hundred] oven for 8 to 10 minutes, until golden brown. I like these better at the lighter stage of brown than darker brown. Serve hot, but these will keep for a day or so.
About 8 biscuits.
Bay Scallops in Puff Pastry with Lobster Cream Sauce
(Dvd)
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
2 tomatoes, chopped finely
1 pound fresh spinach
2 cloves garlic, minced
2 pounds bay scallops
Juice of 1 lemon
Puff pastry
1 egg, beaten
Lobster Cream Sauce (recipe below)
Instructions:
Preheat the oven to 425 degrees F. In a skillet heat the olive oil and butter. Quickly saute the tomatoes, spinach and garlic. Stir in the scallops and lemon juice. Roll out the pastry into six squares, each about 1/4-inch thick. Spread the scallop mixture in the center of the pastry. Dampen the edges of the pastry, fold over scallops and press to seal edges. Place on a baking sheet and brush with the egg. Bake in the oven for 25 minutes or until pastry is browned. Serve with Lobster Cream Sauce.
Yield: 6 servings
homecooking.about.com
Tuna Chops with Lemon Cream Sauce
(Dvd)
Fresh yellowfin tuna chops are dressed with an easy pan sauce of lemon cream and capers. Take care not to ruin your investment by overcooking the tuna. Have your ingredients prepared and ready to go and you can have this on the table in about 15 minutes.
INGREDIENTS:
* 2 (1-inch thick) fresh yellowfin tuna steaks
* Kosher salt
* Freshly ground black pepper
* 1 teaspoon olive oil
* 2 Tablespoons butter, divided use
* 1/8 cup fresh minced sweet onions
* 1 large clove garlic, finely minced
* 1/4 cup white wine
* 1 teaspoon fresh lemon juice, or more to taste
* 1/4 cup heavy cream
* 2 Tablespoons drained capers
* Fresh dill weed and lemon or lime wedges for garnish
PREPARATION:
Sprinkle both sides yellowfin tuna steaks with kosher salt and freshly ground pepper.
Heat a heavy skillet over high heat. Add olive oil and 1 tablespoon of the butter and swirl to coat the pan.
Sear tuna steaks until golden brown on each side, turning only once. Do not overcook tuna. Remove and keep warm.
Lower heat to medium. Add remaining tablespoon of butter to the pan along with the onions. Gently saute until onions are translucent. Add garlic and saute 1 additional minute, stirring often. Carefully pour in the white wine and lemon juice. Stir and cook until the liquid is reduced by half, about 2 to 3 minutes. Add heavy cream and return to a simmer. Cook another 3 minutes or so until thickened. Stir in drained capers.
Pour lemon cream sauce over warm tuna steaks and garnish with dill and lemon or lime to serve.
Yield: 2 servings
homecooking.about.com
Asparagus
(Movie)
Asparagus with Lemon Matzo Crumble
Ingredients:
Asparagus
4 pounds asparagus
4 tablespoons melted pareve margarine
4 teaspoons fresh lemon juice
Matzo Crumble:
4 tablespoons pareve margarine
3 tablespoons vegetable oil
3 garlic cloves, crushed
2 tablespoons fresh lemon juice
4 green onions, finely chopped
2 cups matzo meal
1/2 teaspoon salt
Instructions:
To cook asparagus: Cut off the woody stems of asparagus, leaving spears about 6-inches long. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip. (Thin spears do not need peeling.) Separate into bundles of 6 to 8 spears each with tips pointing in the same direction. Tie with string.
In a large skillet, bring 1-inch salted water to a boil. Add asparagus and cook until tender, 3 to 6 minutes after water comes to a boil. Timing depends on size and age of spears. Remove bundles, cut string and run asparagus until cold water to stop the cooking. Blot with paper towels. (Asparagus may be refrigerated overnight wrapped in paper towels. Bring to room temperature before reheating.
To make crumble: In a large microwave-safe bowl, heat margarine and oil on HIGH (100 percent) one minute or until margarine is melted. Stir in garlic, lemon juice, green onions, matzo meal, and salt. Microwave, uncovered, on HIGH (100 percent) 6 to 8 minutes, stirring every 2 minutes, until dry and crisp. (Crumble may be refrigerated up to 3 days or frozen up to 2 weeks. Bring to room temperature.)
Before serving: Arrange cooked asparagus on microwave-safe platter. Sprinkle with salt. Cover with waxed paper and microwave on HIGH (100 percent) 2 to 4 minutes or until heated through. Heat margarine and lemon juice until melted. Drizzle over asparagus. Sprinkle crumble across the center.
Makes 10 to 12 servings.
Recipe from: Fast and Festive Meals for the Jewish Holidays By Marlene Sorosky (Wm Morrow & Co)
Quick Blini
(Dvd)
Quick Blini
Blini are thin buckwheat pancakes usually served with sour cream, caviar, and/or smoked salmon. They make an excellent choice for Hanukkah breakfast with pancake syrup.
INGREDIENTS:
* 1 packet "quick"-type active dry yeast
* 3/4 cup plus 2 tablespoons warm (105 to 115 degrees F.) water
* 1 Tablespoon honey
* 3/4 cup (light) buckwheat flour
* 1/4 cup all-purpose white flour, preferably unbleached
* 1/4 cup instant nonfat dry milk powder
* 2 Tablespoons commercial sour cream or plain yogurt
* 1-1/2 tablespoons butter or margarine, melted and cooled
* 2 large eggs, separated
* Pinch of salt
* For Frying:
* Butter, margarine, vegetable oil, or non-stick cooking spray
* .
* To Serve (optional):
* Commercial sour cream or plain yogurt
* Caviar
* Very thinly sliced smoked salmon (or "lox")
PREPARATION:
In a medium-sized bowl, combine the yeast, water, and honey. Let the mixture rest for about 5 minutes, or until it is foamy.
Stir in the flours, milk powder, sour cream or yogurt, melted butter, and egg yolks. Cover the bowl with plastic wrap and let the batter rest for 30 minutes. It will not rise very much, but will form bubbles on the surface.
In a separate, clean bowl, beat the egg whites with the salt just until they form stiff peaks; do not overbeat them, or they may be difficult to fold. Gently, but thoroughly, fold the beaten whites into the batter.
Preheat a griddle or large skillet over medium-high heat and lightly grease it. Spoon 1-1/2- to 2-tablespoon measures of the batter onto the preheated griddle. When bubbles have formed on the surface of the pancakes, and the bottoms are browned, turn them once and cook just until lightly browned on the second side. Serve the blini with the desired accompaniments, or with pancake syrup.
Yield: about 30 2-1/2- to 3-inch blini.
Recipe Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene (Times Books)
Reprinted with permission.
Apple-Rosemary Roasted Turkey
(Dvd)
Ingredients
1 (12- to 13-pound) whole turkey
1 teaspoon salt
1 1/2 teaspoons pepper, divided
2 Granny Smith apples, quartered
1 onion, quartered and divided
8 fresh rosemary sprigs
2 fresh sage sprigs
1 (12-ounce) can apple juice concentrate, thawed and divided
1/2 cup butter or margarine, melted
2 cups water
1/4 cup all-purpose flour
Preparation
Remove giblets and neck from turkey, reserving neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.
Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times and into thighs and drumsticks.
Bake at 425° for 20 minutes; reduce oven temperature to 350°, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Cool. Remove onion, apple, and rosemary from cavity, and discard; wrap turkey in plastic wrap, then aluminum foil. Chill 8 hours.
Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.
Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper. Chill 8 hours. Serve warm with turkey and whole-berry cranberry sauce, if desired.
NOTE: Turkey may be basted with apple juice concentrate mixture every 30 minutes if marinade injection isn't available.
Apple-Rosemary Turkey Breast: Substitute 1 (6-pound) bone-in turkey breast for whole turkey. Bake at 350º for 1 1/2 hours; cover and bake 1 more hour or until meat thermometer registers 175º. Yield: 8 servings.
Yield
Makes 12 servings
find.myrecipes.com
Moscow Ponchiki
(Dvd)
Ingredient
# 1 1/2 c flour.
# 2 tb sugar.
# 1 tb butter.
# 1 ea egg.
# 1/2 c milk.
# 1/2 ts baking powder.
# 100 g oil to fry.
# powdered cinnamon.
Description
Moscow Ponchiki is a delicious thing. Just baked, tender, fluffy doughnuts will disappear from the dish on your eyes.
Method
Add cinnamon and baking powder to flour. Sift it into a bowl. Beat up eggs with sugar, add soft butter and mix in milk. While stirring, add flour gradually. Knead stiff dough. Roll out dough 1/5 inch thick. Make rounds with a cup, then make rounds on the rounds with a smaller diameter. Ponchiki must have a form of rings. Warm oil in the pan. Put 2-3 rings at a time in hot oil, fry until light golden. Sprinkle baked cookies with powdered sugar.
russianfoods.com
Caviar Mold Recipe
(Movie)
Stretch a small amount of caviar to feed 10 in this elegant mold. Serve with toast rounds, crackers, or baguette slices.
INGREDIENTS:
* 1 envelope unflavored gelatin
* 1/4 cup water
* 1 cup sour cream
* 2 tbsp mayonnaise
* 2 tbsp lemon juice
* 2 tsp grated onion
* 1/4 tsp sugar
* 1 dash hot pepper sauce
* 4 ounces caviar (lumpfish or white fish)
* Salt, white pepper
* 1/2 cup sour cream for garnish (about)
* Parsley sprigs
* Toast rounds or unsalted crackers
PREPARATION:
Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour cream over low heat, add gelatin and stir constantly until gelatin melts, 1 to 2 minutes.
Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well. Place caviar in strainer and rinse carefully with cold water. Shake strainer to remove excess water. Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture, stirring gently. Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours. Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold. Place some of reserved caviar on top of sour cream. Surround with parsley and accompany with toast rounds.
Yield: 10 servings
Source: Los Angeles Times California Cookbook (New American Library Trade)
Reprinted with permission.
Almond “Tuiles”
(Dvd)
Servings: 8
Preparation and cooking time: 20 minutes
Ingredients:
# 2 egg whites
# 1/3 cup sugar
# 1 and 1/2 oz (3 Tbs) butter
# 1/3 cup flour
# 1/3 cup slivered almonds
Directions:
Preheat oven to 350 degrees F.
Melt butter in microwave or double boiler.
Mix the egg whites with the sugar (without making them rise).
Add the flour and melted butter, mixing with an electric mixer to avoid lumps.
Place a piece of parchment on a cookie sheet and drop a teaspoon of dough onto it. Flatten the dough with the back of the spoon to make them round.
Place the slivered almonds on each round cookie.
Cook for approximately 10 to 12 minutes. The edges of the cookie should be golden.
If you wish to give a domed shape to the cookie, place them onto a rolling pin or the side of a glass when you take them out of the oven.
francemonthly.com
Hummus ( Mediterranean Recipes)
(Movie)
Description:
Everyone loves Hummus. It is the dip that can be served anytime you need a great appetizer, be it with pita bread, or as a vegetable dip. Hummus makes every dinner table more enjoyable because of the flavor that is loved by the young and old alike. It is easy and quick to make, and it is for all seasons.
Ingredients:
20 ounce chic peas (Hummus)
1/4 cup lemon juice
1/3 cup Tahini
1/4 cup cold water
2 tablespoon cold water
1 tablespoon olive oil for garnish
parsley chopped, for garnish
paprika for garnish
to taste salt
to taste pepper
Instructions:
Mix all ingredients (except for olive oil, parsley, paprika) in food processor until a smooth paste is formed. Garnish with paprika, parsley and olive oil. Serve with toasted Pita bread. To toast the bread, preheat oven to 350 degrees until golden.
arabicnews.com
The recipe from Swiss
(Movie)
Carrot Cake
Ingredients :
5 x Egg, separated
275 gm Sugar, granu,ated
1 x Lemon, juiced
2 x Lemons, zest, grated
250 gm Almonds, ground
300 gm Carrots, finely grated
75 gm Cornflour
1 pch Cinnamon, ground
1 pch Cloves, ground
10 gm Baking powder
50 ml Kirsch
1 pch Salt
GLAZING
50 gm Apricot jelly
Fondant icing
Marzipan carrots
Method :
* The Story: The cultivation of vegetables in Aargau is one of the main reasons for the existence of a thriving canning/bottling industry. In this area, the carrot is the Queen of all vegetables and it has attributes which allow it to be used everywhere, even in desserts.
* This carrot cake is now a Swiss classic, its reputation having been extended long ago far beyond the borders of the canton. Some maintain that the cake is better two days after baking as the carrots keep it moist.
* The Recipe: Beat together the egg yolks, sugar, lemon juice and lemon zest, until light. Add the finely grated carrots and the almonds.
* Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch. Mix or beat until smooth. Beat the egg whites until stiff and carefully fold in.
* Butter a tin (24 cm diameter, 5 cm high), dust with flour. Turn the mixture into the tin. Bake in the oven for 50 ... 60 minutes at 180 oC.
* When cooked, brush the cake with a hot apricot glaze and thin fondant icing. Decorate with small marzipan carrots.
Black Truffle and Ricotta Dumplings
(Movie)
For the dumplings:
* 3 ounces all-purpose flour, plus extra
* 1 whole egg
* salt and freshly ground black pepper
* 6 ounces ricotta cheese, drained
* 2 ounces grated Parmigiano Reggiano
* 1 pinch grated nutmeg
* 1 tablespoon chopped black truffle
For the sauce:
* 3 tablespoons unsalted butter
* 1 tablespoon grated Parmigiano Reggiano
* 1/4 cup chicken stock
Prepare the dough: Place the ricotta and black truffle in a bowl, and make a well in the center. Pour the eggs into the well, and add the salt. Using a fork, slowly add the flour and nutmeg into the eggs, mixing well to incorporate all the ingredients. Transfer to a floured work surface and knead for 10 minutes. (You may have to add more flour as you knead.) Wrap the dough in plastic and let rest for 30 minutes. Using a pasta machine, roll out the dough into 2 thin sheets. Cut into 1-inch by 8-inch long strips using a pastry wheel. Toss with flour, and arrange on a flour-dusted tray in a single layer. Set aside until needed, tossing once ina while to prevent sticking.
Make the sauce: Combine all the ingredients for the sauce except the basil in a 2-quart pot. Cook over medium heat for 25 minutes, stirring occasionally to prevent burning. Fold in the basil at the end. Adjust seasoning with salt and freshly ground black pepper. Cook the pasta: Bring 4 quarts of water to a boil. Salt the water, and add the pasta, and cook until al dente, about 2 minutes. Drain, and toss the pasta with the sauce and serve hot, dusted with Parmigiano. Serves 4.
italiancookingandliving.com
Aloo Palak
(Movie)
Recipe adapted from Sameen Rushdie's `Indian Cookery'
Serves 6 as part of a mixed meal, maybe 3-4 on its own with rice/naan
and a pickle.
This works well with either fresh or frozen spinach. I have made it
with kale as well; 10oz (275g) weighed without stalks.
1 1/2 lb (700g) potatoes
1lb (450g) fresh spinach (weighed without stalks) or frozen thawed
1 medium onion
1 tsp grated fresh ginger root
2 garlic cloves
1/2 tsp turmeric powder
2 tsp cumin seeds
1 tsp red chilli powder (or to taste, and depending on its heat!)
2 medium tomatoes
1. Scrub potatoes and boil them in their skins until almost, but not
quite, done. Leave to cool, then cut into small cubes.
2. Meanwhile, if using fresh spinach or kale, remove the coarse stalks
then rinse and cook gently for 10 minutes, in just the water clinging
to the leaves in a covered pan. Cool and chop (reserve any remaining
liquid). For frozen spinach, just defrost and chop.
3. Chop the onion finely, crush or finely chop the garlic and finely
chop the tomatoes (keep them all separate). Measure the spices out into
a little bowl.
4. Now brown the onion in a little vegetable stock or water until golden
brown - about 10 minutes perhaps, topping up with hot water as
necessary. Let it stick slightly from time to time to get that fried
smell.
5. Add the ginger and garlic to the pan and stir for a moment. Add the
spices, and a little more water if necessary. Cook for a few minutes,
then add the tomato. Cook gently 3-5 minutes.
6. Add the potatoes and spinach, mix well then cover and simmer gently
until ready, stirring once or twice to prevent sticking. It's done
whenever the potatoes are cooked to your liking and the spices have
permeated the vegetables.
Fatfree.com
Falafel
(Movie)
Along with this am recipe from Arabian.
Or possibly you have recipe and want to be published?
Please send to the Musicethnic@yahoo.com.
Description:
A spicy patty made from dried beans, a great vegetarian dish! Makes a great sandwich.
Servings: 35 patties
Ingredients:
1/2 pound broad fava beans (skinless),soaked overnight
1/2 pound dried chick peas, soaked overnight
3 cloves crushed garlic
1 large onion finely chopped
6 large scallions, finely chopped
1/2 hot pepper finely chopped or ground
1 tablespoon baking soda
3 tablespoons flour
1 cup finely chopped parsley
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1 tablespoon salt
1/2 teaspoon black pepper
vegetable oil for frying
Instructions:
Drain and rinse the beans, using cold water.Take the skins of the beans off. Pound or grind the beans, or put through the food processor, minced to very fine. Add the garlic , onions and peppers, mix well. Add the remaining ingredients. Pound or process into a paste. Cover and let stand 1 1/2 hour.
Take about 2 tablespoons of the mixture and form into patties about 1 1/2 inch diameter.Let the patties set another 15 minutes. Fry them in vegetable oil until golden brown. See Tahini sauce recipe.
Best way to eat: Serve with fresh pita bread, tomato, cucumber top with tahini sauce.
arabicnews.com
Stewed Beef Shank (Hor'i)
(Movie)
Along with this am recipe from Arabian.
Or possibly you have recipe and want to be published?
Please send to the Musicethnic@yahoo.com.
Discription:A pleasantly spicy main dish
Sevings:4 servings
Ingredients:
3 pounds beef fore shanks with the bones
3 medium onions, peeled and cut into quarters
8 cloves of garlic
2 cups tomatoes, peeled and chopped
2 teaspoons Hawayij, recipe below
1 hot chili
fresh ground black pepper
salt
Instructions:
Instruct butcher to cross cut the shanks, on the bone into thick slices. Place meat in a large stock pot and cover with cold water. Bring slowly to a boil skimming occasionally. when this is at a brisk boil and the residue is well skimmed from the top add the onions, tomatoes, garlic, salt and to taste and the hawayij. Add the whole chili. cover and reduce heat. Simmer about 4 hours until the meat is tender and the juice is reduced to a thick sauce.
arabicnews.com
Apricot Yoghurt Slice
(Dvd)
Ingredients :
BASE:
1/4 cup coconut, dessicated
125 gm Granita biscuits
60 gm butter
FILLING:
125 gm dried apricots
1/2 cup boiling water
400 ml yoghurt, natural
3 tbl honey
2 x eggs
2 tbl brandy
Method :
* Base:
Place coconut in a heavy pan and stir over a moderate heat until coconut is light golden brown, remove from pan immediately.
* In bowl combine finely-crushed biscuits, toasted coconut and melted butter, mix well.
* Line 20cm X 30cm lamington tin with aluminium foil. Press crumb mixture evenly over base of tin, refrigerate while preparing filling.
* Filling:
Cover apricots with boiling water, stand 30 minutes, put apricots and liquid in blender, blend until smooth. Add yoghurt, honey, eggs and brandy, blend until smooth.
* Spread yoghurt mixture over base, bake in moderate oven 30-35 minutes or until set. Cool, then refrigerate several hours before serving. Sprinkle top with a little extra toasted coconut.
* Great with afternoon tea. You can substitute other dried fruits for apricots.
All Day Apple Butter
(Movie)
Ingredients :
apples, enough to fill a crockpot heaping
full
4 cup sugar (give or take depending on the apples)
4 tsp cinnamon
1 tsp cloves
1 tsp salt
Method :
* Peel and core apples and pour remaining ingredients over them. Cover and cook on high for about 1 hour. Lower the heat and cook all day until mixture is thick and dark. Mix with a potato masher to make smooth. Put in freezer jars until you're ready to eat it.
Jams Jellies Southwestern Dutch Holland Netherlands European.
fooddownunder.com
Advocaat (Dutch Eggnog)
.jpg)
(Movie)
Ingredients :
10 x Eggs
1/2 x Level teaspoon salt
275 gm Sugar
4 dl Cognac
1 x 1/2 level teaspoons vanilla essence (extract, I think)
Method :
* Separate the eggs and beat the yolks with the salt and the sugar, until the mixture is thick and creamy. Beat in the cognac, very slowly and put the mixture into a double saucepan. Heat gently, whisking all the time until the advocaat is warm (not hot) and thick. Remove the pan from the heat and stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass and eaten with a teaspoon. It can also be topped with whipped cream.
* Also, might I add, that advocaat is nothing like the eggnog here in America...it is thick and creamy-not foamy at all. Boy, is Advocaat delicious!
* (I usually get a bottle of it from the Dutch-America store and skip the above...:)
* This delicious Dutch drink is actually eaten with a spoon!
* One more from FROM HOLLAND WITH LOVE...the Dutch National drink!!((GRIN))
Keys : Alcoholic Holidays Beverages Drinks Dutch Holland Netherlands European Dutch.
Babka
(Movie)
Ingredients :
3 pkt (1/4 oz) active dry yeast (3 Tbsp)
3/4 cup Warm water (110F)
1 tbl Plus 1 cup sugar
About 7 3/4 cups all-purpose flour
1 1/2 cup Milk
1 1/4 cup Unsalted butter or margarine
6 x Eggs
2 x Egg yolks
1 1/2 tsp Salt
2 x Egg whites
Topping:
1/4 cup Sugar
1/2 cup All-purpose flour
1 tsp Ground cinnamon
1/4 cup Unsalted butter or margarine, chilled
Method :
* This desert, a cross between cake and sweet bread, is often baked for Easter. Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping;set aside. In a shallow, medium bowl, dissolve yeast in warm water.
* Add 1 Tbsp sugar and 1/2 cup flour; stir to combine. Cover; let stand in a warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat unil smooth.
* Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Knead dough into a soft, smooth dough. Divied dough in 1/2. Arrange 1 part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours. Preheat oven to 350 F. Lightly beat 2 egg whites in a small bosl until foamy. Brush beaten egg whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserte in centre comes out clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on racks. Frost with Powdered Sugar Icing if desired.
* Makes two (10 inch)
* cakes. Topping: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs. Powdered Sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar 1/2 tsp lemon juice In a medium bowl, beat egg whites until frothy. Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks.
* Makes abou 1 1/4 cup icing.
Cakes Polish Poland European
fooddownunder.com
Apple Filling for Pierogies
(Movie)
Ingredients :
6 x Apples
1/2 cup Sugar
1/4 tsp Cinnamon
Method :
* Peel and core apples. Put through coarse blade of grinder. Mix with sugar and cinnamon. Fill pierogi. Cover the cooked pierogi with thick sour cream, buttered bread crumbs sugar and cinnamon. Bake in oven at 350F for 15 minutes.
* (No servings amount given. The 1 stands for 1 batch of filling.) Recipe
Pies Ethnic Polish Poland European
fooddownunder.com
Abalone Soup
(Movie)
Ingredients :
4 x Dried black mushrooms
1/2 can Abalone, 4-oz
Stock or water
1/4 cup Smoked ham
1/2 cup Lean pork
2 slc Fresh ginger root
1 tbl Cornstarch
1 tbl Soy sauce
1 tbl Sherry
1 tbl Peanut oil
1/4 tsp Salt
1 dsh Pepper
1/4 tsp Salt
1 x Egg
Method :
* 1. Soak dried mushrooms.
* 2. Drain canned abalone, reserving liquid. Combine abalone liquid with enough cold stock or water to make six cups.
* 3. Cut mushrooms, abalone, ham and pork all in strips, but keep them separate. Mince ginger root.
* 4. Combine cornstarch, soy sauce and sherry. Add to pork and toss to coat. Let stand a few minutes.
* 5. Heat oil. Add salt and ginger and stir-fry a few times. Add pork and stir-fry until it loses pinkness. Remove from pan.
* 6. Meanwhile bring abalone-stock mixture slowly to a boil. Add mushrooms and stir-fried pork. Simmer, covered, 10 minutes.
* 7. Add abalone, ham strips, pepper and remaining salt. Cook only to heat through, about 2 minutes. (Don't overcook abalone; it will toughen.)
* 8. Garnish with a poached egg.
* VARIATION: For the pork, substitute 1/2 cup chicken breast, cooked. Add in step 6 after mushrooms have simmered 8 minutes, and cook only to heat through.
fooddownunder.com
Bamia (Baked Molded Okra and Beef)
(Movie)
Ingredients :
1 1/2 lb Okra, fresh
4 tbl Butter
1 tbl Butter, softened
1/2 cup Onion, finely chopped
1 lb Hamburger, lean, prefer chuck
1 tsp Garlic, finely chopped
6 tbl Tomato puree, canned
2 cup Beef stock, fresh or canned
1 tsp Salt
Black pepper, freshly ground
Lemon wedges
Method :
* Wash the fresh okra under cold running water, and with a small, sharp knife, scrape the skin lightly to remove any surface fuzz. Cut 1/8 inch off the stem at the narrow end of each pod.
* In a heavy 10 to 12 inch skillet, melt 2 table spoons of butter over moderate heat. When the foam subsides, add the okra and, stirring frequently, cook for about 5 minutes until it stops "roping," or producing thin white threads. with a slotted spoon, transfer the okra to paper towels to drain.
* Pour off the fat remaining in the skillet, add 2 more tablespoons of butter and melt it over moderate heat. Drop in the onions and cook for 8 to 10 minutes, or until they are soft and lightly browned. Add the meat, mashing it with the back of the spoon to break up any lumps, and cook until all traces of pink disappear. stir in the garlic, tomato puree, 1 cup of the stock, the salt and a few grindings of pepper. Cook briskly uncovered until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon. Remove from the heat.
* Preheat the oven to 325 degrees (F). with a pastry brush coat the bottom and sides of a circular baking dish 7 or 8 inches in diameter and about 3 inches deep with the tablespoons of softened butter. spoon half the meat mixture into the casserole, smoothing and spreading it to the edges with a spatula. Arrange the okra over the meat, placing the pieces closely together side by side in a spoke like pattern with the cut ends facing out.
* Spread the remaining meat mixture evenly over the okra, masking it completely, and sprinkle over it the remaining stock.
* Bring to a boil over moderate heat, cover tightly with a lid or foil and bake in the middle of the oven for about 1 hour. (Check the casserole occasionally, and if the top seems dry pour in up to cup more stock, a few tablespoons at a time.) Cook the bamia uncovered for 5 minutes, then unmold it in the following fashion: Run a long, sharp knife around the inside edges of the casserole, place a heated serving plate upside down over the top and, grasping the casserole and plate together firmly, invert them. The bamia should slide out easily. Serve garnished with lemon wedges.
fooddownunder.com
Almond Fingers
(Movie)
Ingredients :
2 oz butter
1/4 tsp baking powder
1 oz sugar
salt
1 x egg
1/4 lb flour
Almond Icing:
Icing sugar
blanched chopped almonds
1 x egg white
almond essence
Keys : Nuts Australian Australia Aussie Pacific Australian Oz
Method :
* Cream the butter and sugar until pale, add egg yolk.
* Sift together flour, baking powder and salt.
* Add and mix to a firm dough.
* Roll dough out 1/4 inch thick.
* Cut dough into rectangles 3 x 1/2".
* Prepare icing by beating the egg white with the icing sugar until thick.
* Spread the icing evenly on biscuits and sprinkle with the chopped nuts.
* Arrange evenly spaced on a lightly greased baking tray.
* Bake 350 F 10 minutes.
fooddownunder.com
Almond Coconut Cake
(Movie)
Ingredients :
BASE
10 x macaroons
1/2 cup coconut, dessicated
2 tbl brandy
FILLING
125 gm butter
1/2 cup sugar (caster)
2 x eggs
10 x macaroons
1/4 cup flour, plain
Keys : Cake Nuts Baked Party Bbq Australian Australian Australia Aussie Pacific Oz
Method :
* *Base:
Crush macaroons fine. You should have about 1/2 cup per cake.
* Combine macaroon crumbs, coconut and Amaretto in a bowl, press evenly over base of well greased and lined 20cm round cake tin.
* *Filling:
Separate eggs.
* Crush macaroons fine. You should have about 1/2 cup per cake.
* Cream butter and sugar in a small bowl with electric mixer until light and fluffy.
* Beat in egg yolks gradually, stir in extra macaroons and sifted flour, transfer mixture to a large bowl.
* In a clean bowl, beat egg whites until soft peaks form, fold gently into cake mixture, spread evenly into cake tin, bake in moderate oven for about 30 minutes.
* Stand 10 minutes before turning onto wire rack to cool.
* Serve dusted with sifted icing sugar.
* Macaroons are sweet French biscuits which can be purchased at most supermarkets.
fooddownunder.com
Worcestershire sauce
(Movie)
Worcestershire sauce is a classic English Würzsauce that the company Lea & Perrins since 28 August 1837 is manufactured in Worcester. Today, generic products under the name of Worcester sauce, but also by other companies.
The original product from England consists of vinegar, molasses, sugar, salt, anchovies, tamarinds extract, onions, garlic, spices and various natural flavors and matures over a number of years in closed containers. The exact composition is a secret. The result is a thin, tiefbrauner and aromatic extracts.
In comparison to the Worcestershire sauce, the legal reasons Worcester sauce sold as a generic products mostly from soy sauce as a base and can also water, mustard, pepper, chili, fruit pulp, and other spices. Often, these products also contain artificial flavourings, preservatives, thickeners and soft taste often heavily from the original.
Worcestershire sauce found in the kitchen versatile use, especially for meat dishes. Also for the preparation of alcoholic Bloody Mary cocktails (next Tabasco sauce) and the Michelada is Worcestershire sauce.
History
The sauce goes to the legend of an Indian recipe, the ex-governor of Bengal, Lord Marcus Sandys, 1835 brought to England. In reality, there has never been a governor or other Kolonialbeamten this name, but the recipe came from a noble woman whose named on the label but against the then decency rules would have.
This recipe he allegedly at the drugstore by John Lea and William Perrins in Worcester prepare. However, the result tasted too sharp, and was rejected as unfit. A barrel of the mixture, Lea and Perrins for himself had made, according to legend, was in a cellar stored. As this after half a year, was content to a spicy sauce matured. Lea and Perrins then began with the production.
As far as the legend on the sauce. The fact that this is a PR invention of the manufacturer, has also indirectly meanwhile, a company spokesman Lea & Perrins admitted, said that it was probably not "God's own truth." The recipe may be of the pharmacists even been conceived. The Worcestershire sauce since 1838 and was produced in the early years, initially as a means to promote digestion advertised.
wikipedia
Abish (Ethiopia)
(Movie)
Ingredients :
4 fl oz Vegetable oil
1 lrg Onion, diced
1 tbl Grated root ginger
1 tbl Finely chopped garlic
2 x Tomatoes, diced
1 lb Lean, minced beef
Salt, to taste
3 x Eggs, beaten
1 tbl Turmeric
1 tbl Butter with 1 tbs. chopped parsley
Extra parsley for garnishing
8 oz Goat's cheese, grated, optional
Keys : Entrees Ethiopian Ethiopia African
Method :
* Heat oil in pan and saute onion till golden. Stir in ginger, garlic, tomatoes, mince and salt. Cook on low 15 - 20 min., stirring regularly to prevent burning. Combine eggs with mixture in pan and cook 10 min. Remove from heat. Add turmeric and seasoned butter and top with parsley and cheese. Serve with rice or fresh bread; mix with steamed corn and eat by itself; or use it to stuff other vegetables.
fooddownunder.com
Chickpea Soup (Iraq)
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(Movie)
Ingredients :
1 cup chickpeas soaked overnight in
9 cup water
2 tbl butter
2 med onion diced
4 x cloves garlic crushed
1/2 cup fresh cilantro leaves finely chopped
salt and pepper
1/2 tsp mustard powder
1 pch cayenne pepper
Keys : Low Calorie Fat Free Diet Mediterranean Vegetarian Soups Beans Iraqi Iraq Middle Eastern
Method :
* In a saucepan, bring chickpeas and their soaking water to a boil and then cook over medium heat for 1+1/2 hours.
* In a separate pan, stir-fry the onions and garlic in the butter until they begin to brown. Add the coriander leaves and stir-fry for a few moments longer, then add the contents of the frying pan and the remaining ingredients to the chickpeas. Cover and cook over medium heat for 1 hour or until the chickpeas are tender.
fooddownunder.com
Grilled beef short rib
(Movie)
Galbi gui (Grilled beef short rib) Recipe
Ingredients: 16 ribs *
1 cup soy sauce, 3/4 cup sugar, 1/2 cup water
1 Asian pear, chopped ** (or 1/2 Korean pear)
1 onion, chopped
2 tablespoons minced garlic
4 tablespoons sesame oil
1 tablespoon ground pepper
1 tablespoon juice of ginger
(*Get ribs from Korean market, it's easy. There are two types of cut.
One is that the rib is wrapped with thinly sliced meat with one side attached to a bone.
The other is 1/3 to 1/4 inch thick meat sliced across the bone, so 3-4 bones are in one piece.)
(**Pear acts as a tenderizer, also adds flavor. The best is Korean pear which contains more water and sweet flavor, has soft texture, and it is almost large as a cantaloupe.
If you don't have a access to it, use kiwi, but small amount.)
Wash meat.
Rarely but sometimes you can find tiny bone scraps stick to the meat.
Soak in water for 1 hour, drain.
In a food processor, add chopped onion and pear, puree finely.
Pour out to a large bowl, add remaining ingredients, stir.
Marinate beef for 8-10 hours or overnight.
They cook fairly fast, 2-3 minutes on one side.
Traditionally, it is grilled with a wood charcoal but
certainly you can grill on a gas stove or out door grill.
koreanrestaurantguide.com
Grilled marinated Beef
(Movie)
Bulgogi (Grilled marinated Beef) Recip
Ingredients: 2 lb beef (loin tip steak)*, thin sliced
3 green onions, sliced in a bias
4 button mushrooms, sliced
1/2 onion, thinly sliced
1/4 cup soy sauce, 1/4 cup sugar, 1/4 cup water
2 tbsp sesame oil, 2 tsp pepper
1 tsp sesame seeds, 1-2 tbsp minced garlic
1 tbsp juice of ginger
1/2 onion, grind in a food processor
(*Or any parts for grilling)
Have sliced beef very thin.
Combine all ingredients in a big bowl.
Marinade beef and vegetables for at least 30 minutes.
1-2 hours is the best, after more than several hours it will taste too salty.
Grill the beef.
Serve with rice.
Tips: Important tip is to use same amount of soy sauce and sugar.
If you do this a day ahead, reduce soy sauce.
And don't forget to put it in a refrigerator.
Ask a butcher to slice the beef very thinly.
Traditionally, bul go ki made with very thin slice of beef.
But store bought beef, rather thick slice works as well.
Or there's a sliced beef just for bul go ki in a Korean grocery.
You can grill this on a table top, with a shallow pan.
Grill with medium high heat and have the juice of beef and vegetables on rice.
koreanrestaurantguide.com
