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Recent Recipes

Russian Beet Winter Salad

Comments (0) | Thursday, December 11, 2014

  • 2-3 medium potatoes
  • 1 medium beet
  • 3 small to medium carrots
  • 1 can of beans (I prefer butter beans)
  • 1 small onion
  • 3 pickled cucumbers
  • 0.5 bunch of dill
  • dijon mustard
  • olive oil
  • salt and paper to taste.
photo credit: 1worldcafe.com
Ok, so nobody really calls this salad 'winter salad'. There is no 'winter' in the actual name of the salad, but I like to think of it as such because to me it's rather too heavy for a summer or a spring meal. I normally wouldn't be cooking anything like that, winter or summer. I prefer to eat light and avoid lots of starches and carbs, but baby Peaches, who's been living inside my belly for almost 3.5 months, is starting to develop a taste for a heavy, starchy Russian food, and is forcing me to remember my Russian roots. I like to think that my Russian DNA is currently downloading into a little baby I am currently carrying, which is causing me to crave my native food, something I have been happily avoiding for a good 10+years. I wonder if I'll switch to a Korean cuisine when it's turn for my husband's DNA to get downloaded?

As I said, this venigret is a fairly heavy salad, but there is hardly any other kind in Russian cuisine. Our favorite vegetable is potato and our favorite dressing is mayo. Here is all you have to know about making a salad a-la Russia: Just boil, peel and dice several different kinds of root vegetables, mix them up with any of the following, also diced (boiled eggs, herring, canned fish, grated cheese, canned peas, mushrooms, bologna or any cheap ham, etc), add lots of mayo, mix it all up and there you have yourself a variation of a popular Russian salad. Luckily, venigret is one of the healthier Russian salads; it has no mayo...

To make it:
* Boil, peel and dice (any size, really; my mother prefers to dice all her veggies into small cubes, however I prefer it when the cubes are much chunkier) potatoes, carrots and beets. Don't over-boil your veggies!
* Dice onion and pickles into small pieces.
* Combine all diced ingredients in one mixing bowl.
* Open a can of beans, drain. Add beans to the rest of the ingredients.
* Finely chop dill, add to the rest of the ingredients.
* Salt and pepper to taste. *Add 2 table spoons of mustard, generously drizzle with olive oil, mix well and serve.


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Quick Italian Dessert Recipe - Tiramisu

Comments (0) | Tuesday, November 25, 2014

If you are looking for a tasty and fast recipe that is authentic Italian, this quick Italian dessert recipe is for you. There is no better way to finish off a delicious Italian dinner than with a tasty and light dessert. This recipe is great to serve your guests after a pasta dinner and wine. You can also serve this as a social dessert with coffee at any time. Tiramisu is a favorite among Italian food lovers.

photo credit: miamion.com
Ingredients for this Tiramisu Quick Italian Dessert Recipe:

o 30 Italian lady fingers that are divided
o 2 ½ cups of strong warm espresso
o 2 ounces of chopped chocolate
o Unsweetened cocoa used for dusting the dessert
o 6 egg yolks
o ¾ cup of white sugar
o 1 ¼ pounds of mascarpone cheese
o 2 cups of heavy cream
o 1/3 cup of white sugar


Directions for making Tiramisu Quick Italian Dessert Recipe:
o Dip the first 18 Italian ladyfingers into the espresso
o Line the bottom of a 12 x 9 pan with the ladyfingers
o Sprinkle half of the chopped chocolate over the mixture
o Add a generous dusting of the cocoa on the mixture
o Set this aside
o Combine the egg yolks and ¾ cup of the sugar
o Mix this on high in a mixer for about ten minutes
o Mix the mascarpone by hand until it is completely mixed and lump free
o Set this aside
o Mix by a mixer or by hand the cream, 1/3 cup of sugar until it forms stiff peaks
o Add the mascarpone mix and whip this again until completely homogenous
o Spread half of the egg and cheese filling onto the ladyfingers in the pan
o Soak the rest of the ladyfingers in espresso and make a second layer over them
o Leave some spaces in between the ladyfingers and sprinkle the remaining filling evenly over the ladyfingers
o Lightly sprinkle this with more cocoa
o Wrap and refrigerate for about four to six hours
o When this is chilled, sprinkle it again with a light dusting of the cocoa
o Slice and serve with a spoon or spatula

photo credit: thetoughcookie.com
This quick Italian dessert recipe for tiramisu will delight your taste buds and you will love how light and tasty this dessert is. You can serve small servings after a big dinner, or a little bit larger pieces as an afternoon social treat. Some prefer to serve this dessert with espresso, coffee



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Making Traditional Italian Pizza

Comments (0) | Sunday, November 16, 2014

Do you simply love traditional Italian pizza? Does it make your mouth water every time you see it served on a plate? How about doing it at your home? Making traditional Italian pizza is simple. Just getting the right ingredients and cook it very well, your pizza is good to go.

photo credit: 123rf.com
To begin your new hobby of making traditional Italian pizza, you can either buy or make your own pizza dough. If you decide to make your own two twelve inch pizza dough, you will need two and one-fourth teaspoons of active dry yeast, one and one-third cups of water, two tablespoons of olive oil, three and a half cups of all purpose flour, and a pinch of salt. Start by getting a large mixing bowl to pour the water into and dissolve the yeast in it for five minutes.

After which, you can then add the other ingredients and mix them all either by hand or a mixer. When the ingredients are completely blended, you need to hand-knead the dough for about ten minutes until you would notice that it is already smooth and elastic. Get another bowl and coat it with olive oil and turn the dough in it, which you need to cover and place in a warm place for about an hour to give time for it to rise until it reaches about double of its original volume. After that, it is now ready for baking.

photo credit: foodyfoodsdrinkydrinks.blogspot.com
After creating your dough masterpiece, you still need to decide on a lot of things since making traditional Italian pizza has a lot of varied pizza toppings you can choose from. First one on the list is the Pizza Margherita which was created to honour the Queen. To make this pizza that can satisfy the taste of royalties, you need to have a half cup of tomato sauce. You can either buy this in a sachet or if not, just use the chopped canned tomatoes.

Another ingredient you need would be a quarter pound of shredded mozzarella cheese and about three to four fresh basil leaves. All you need to do is spread the sauce on top of your dough and top it off with some sprinkles of mozzarella, and drizzle it with some drops of olive oil, and finalize it with the addition of the basil. Bake it and taste the flavour fit for Queens!

On your next session on making traditional Italian pizza, try other recipes such as the Pizza Marinara and La Napoletana. Invite your friends and enjoy a sumptuous meal of your favourite Italian Pizza masterpiece!


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Top 5 Vegan Turkish Foods

Comments (0) | Tuesday, November 11, 2014

For the unfamiliar, Turkish food often means meat and kebabs, but did you know it's actually quite easy to find stress free vegan food in Turkey, or even close to home, in a Turkish restaurant.
If you are ready to expand your palette, then here's five delicious and purely vegan Turkish food to watch out for on your next visit.

photo credit: pinterest.com/pin/12173861466772802/
1. Menemen (Turkish Omelet)
Menemen
If you don't mind eating egg with your vegan diet, the Menemen is a tasty Turkish dish to try out. It's essentially a Turkish omelet that's spicy and filled with healthy onions, tomatoes and green peppers. In Turkey, this is considered a breakfast meal and often sold right around bus stations or diners. Like most Turkish dishes, better get plenty of bread to go with this so you can enjoy and soak up the leftover juices as well.


photo credit: dailylife.com.au
2. Gözleme - (Crepe)
The Gözleme isn't the most common Turkish food out there, especially if you head out to a restaurant but if they do serve this then go for it. The Gözleme is a flavorless Turkish crepe that comes stuffed with oodles of veggies. There are quite a few varieties; it can be stuffed with spinach (ispnakli) or potatoes (patatesli.) If you are a strict vegan and avoid dairy products, make sure to ask for a gozleme that has no cheese (peynirsiz.)


photo credit: portakalagaci.com
3. Cig Kofte (Raw Meatballs)
Don't freak out. I assure you there's no meat in this next dish. Yes, the name is quite deceptive but until recently, Cig Kofte was made using traditional meat. However, if you visit Turkey, meaty cig kofte are quite uncommon and sometimes even banned. The spicy vegetarian variety, however, is probably the only thing you'll encounter if you go looking for it in Turkish street corners or restaurants.
The dish is made from bulgur, tomatoes and red pepper paste. If you want to be sure, just ask if it's the vegan version and if there's no meat inside.

4. Ev Yemekleri ((Home Cooking)
Now, this one isn't so much a dish but more of where you'll find a great possibility of vegan Turkish dishes being served. Even though foreigners sometimes associate Turkish food with meat, in truth, home cooked Turkish meals are actually more vegan friendly than most think. In majority of Ev Yemekleri restaurants, expect a good variety of purely vegan dishes up for grabs.

photo credit: dailylife.com.au
5. Cezerye
For Turkish street explorers who want to munch on something as they go, the Cezerye is the perfect vegan treat to have. This strange, brightly colored snack is made from carrots that have been cooked for a long period until all the sweetness from the vegetable has condensed. It is then peppered with hazelnuts or walnuts.

There you have it! Next time you step inside a Turkish restaurant or find yourself on the streets of Turkey, don't worry, there's always a vegan meal waiting for you.


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Top 10 Most Popular Asian Foods

Comments (0) | Sunday, November 2, 2014

1. Satay - This is the undisputed King of Asian Foods. The spelling may vary from country to country, may it be sate, satay, satey, or sati. It is basically meat on a stick roasted over charcoal or open fire. This is available everywhere from Singapore to the Philippines, Vietnam to Papua! It's mainly chicken or beef sticks in the Muslim countries like Malaysia and Indonesia.

photo credit: cookingrecipesss.blogspot.com
Thailand is very famous for its organ sate, may it be liver, heart or stomach of pigs or chicken. Satay usually comes with many different dips and peanut sauce is the most popular.

photo credit: ilovefoodsomuch.com
2. Sushi - This is very popular world-wide and of course in Asia. This has been considered as a high-class delicacy and mainly eaten in posh restaurants although ready-made sushi are available in regional supermarkets like Carrefour in Singapore, Indonesia or Tesco in Thailand. Sushi is much more than just raw fish and making Sushi rolls, it has been considered a science by many although it will actually just take the right kind of rice, seaweed wrappers and soy sauce.

photo credit: smh.com.au
3. Chicken Curry - This is the universal dish that can be found in most Asian menus. Curry powder in all kinds of variations, tastes and colors are readily available all over Asia and heavily used in creating all the heavenly curry dishes. The look and taste of curry will depend on the country you are in. Chicken curries of Thailand are made of heavy masala curries which are used by Indians as well. Indonesians love their "Kari Ayam" thinner, with more watery sauces while Malaysians don't seem to be too decisive about their curry thickness, depending if they live closer to Thailand or more to the south of the Malaysian peninsula. Curry dishes are not only restricted to chicken but those seem to be the most popular.

photo credit: templeofthai.com
4. Tom Yum - This watery something in a bowl that was originated in Thailand is now very popular all over Asia especially in Thailand, Indonesia, Malaysia and Singapore. This can be an appetizer, thin soup or main dish, eaten with or without rice. This has a more spicy-sour tasted with heavy use of smashed lemon grass, tamarind and lime. Different sea foods like prawns, squid or fish pieces can be added. Chicken and vegetables like oyster mushrooms or coriander leaves are already used in mixing.

5. Fried Rice (Nasi Goreng) - This is mainly cooked plain white with coconut sauce or saffron added and eaten fresh or right away with whatever meat or veggies come along. It is a cheap and tasty dish in all Asian countries that comes with veggies and meat. It's a cheap and tasty dish in all Asian countries and comes with veggies, meat or different sambals. Add eggs, satay, rice or prawn crackers (krupuk) and you can have a full meal on its own which fills you up nicely and brings you through the day. Some would say that Nasi Goreng is the Paella of Asia but the Spanish would surely protest about that. Nowadays, Nasi Goreng in the western world has been connected with any Asian style of fried rice.

6. Dim Sum - This is derived from a Cantonese phrase which means 'a little broken' and describes little treasures of food, hidden away in small steamer baskets, various types of filled, steamed buns or plenty of little dishes served on small plates. Dim Sum are mainly served with tea and can have a hearty, sweet or plain taste. The servings are of small portions but with plenty of varieties.

7. Spring Rolls- Spring Rolls are popular in most Asian countries, with China, Vietnam Philippines, Taiwan, with Indonesia topping on the list. These are mainly fried rolled pastries that are filled with all kinds of raw or cooked meats or vegetables. There are versions which are not fried as well, mainly eaten in Taiwan. The most popular ingredients are minced pork, carrot, bean sprouts, fresh garlic chives, vermicelli noodles, shitake mushrooms. Soy sauce, peanut powder or fish sauce are sometimes added to better tickle your taste buds.

8. Hainanese Chicken Rice - This is a simple, plain and straight-forward dish, mainly eaten in Malaysia, Thailand, Singapore and China. It's boiled, plain-white chicken served with white rice and condiments like cucumber, eggs or lettuce. Hainanese Chicken Rice is one of the lesser spicy Asian dishes, but nevertheless its creation is a science on its own. It can come with a clear chicken soup or broth as accompanying soup and is one of the signature dishes claimed by more than one country.

9. Laksa - This is a spicy noodle soup, which is claimed to be invented by Singaporeans, although it's more likely to be derived from Chinese/Malay culture. The origin of the name Laksa is unknown, but it's now widely popular not only in Malaysia and Singapore, but as far as Australia and beyond. If you tried Laksa, you would know why, as it as mainly an explosion for your taste senses, mixing sweet (coconut) tastes with sour (lemon grass or citrus) influences with more standard fare (thick noodles, egg, tofu). Sometimes Laksa is done more watery like a soup, while some prefer it as thick as possible, with as few liquids as possible.

10. Fish Balls - These are pulverized or pressed fish meat, eaten on a stick or as soup, mainly available at Asian hawker stalls or street vendors everywhere in the region. They are served cooked, fried or steamed and are considered as small, cheap snacks for in between or in some countries even as a 'poor-man's-dish'. They are eaten mainly on their own, marinated, dipped in a sauce or when coming in a bowl - mixed with 'kway teow' noodles, tofu or even rice. Fragrance and taste is added in the form of vinegar, garlic, sweet soy sauce or spring onions.


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Best Dutch Apple Pie Recipe

Comments (0) | Wednesday, October 29, 2014

If you are looking to try a new and improved version of the classic Dutch apple pie, this is a recipe for you. It adds in some cinnamon and brown sugar streusel topping for extra flavor and is a variation from the standard two crust apple pies. The best Dutch apple pie recipe that you have been looking for is here.
Ingredients for Best Dutch Apple Pie Recipe:
photo credit: tasteofhome.com

o One 9 inch pie crust
o 8 medium apples
o 4 tablespoons of lemon juice
o ¼ cup of brown sugar
o 1/3 cup of white sugar
o ½ cup of flour
o 2 tablespoons of flour
o 1 teaspoon of nutmeg
o 1 teaspoon of cinnamon
o ½ teaspoon of salt
o ½ cup of butter
o ½ cup of chopped walnuts

Directions for Best Dutch Apple Pie Recipe:
o Preheat the oven to 375 degrees
o Core, peel and slice the apples
o Place the apples and lemon juice in a bowl
o Mix well
o Mix brown sugar, white sugar, flour, nutmeg, cinnamon and salt
o Cut in butter with pastry blender
o Add chopped walnuts
o Add half of the mix to the apples
o Mix to coat
o Place apple mix into the crust
o Evenly sprinkle the rest of the streusel crumbs on the top
o Put foil around the crust
o Bake at 375 degrees for 40 minutes
o Remove the foil and bake an additional 20 minutes

This best Dutch apple pie recipe is a delicious way to top off a nice meal or to serve anytime. You can serve the apple pie hot or cold, and with your choice of toppings. Whipped topping and ice cream are popular choices.

photo credit: tasteofhome.com
For a new twist on the Dutch apple pie, try the pumpkin Dutch apple pie.
Ingredients:
o 9 inch pie crust
o 2 cups green apples, peeled, cored and thinly sliced
o ¼ cup granulated white sugar
o 2 teaspoons of all purpose flour
o 1 teaspoon of lemon juice
o ¼ teaspoon of ground cinnamon
o 1 ½ cups pumpkin
o 1 cup evaporated milk
o ½ cup granulated white sugar
o 2 large eggs
o 1 tablespoons of butter or margarine
o ¾ teaspoon of ground cinnamon
o ¼ teaspoon of slat
o 1/8 teaspoon of ground nutmeg
o ½ cup of all purpose flour
o 1/3 cup of chopped walnuts
o 5 tablespoons of white sugar
o 3 tablespoons butter

Directions:
o Combine the apples, flour, lemon juice, sugar and cinnamon in medium bowl
o Pour into pie shell
o Combine pumpkin, sugar, butter, evaporated milk, salt, eggs, cinnamon and nutmeg into medium bowl
o Pour over apple mix
o Bake for 30 minutes, remove from oven
o Return to oven sprinkling with crumble
o Bake for 20 minutes
o Cool

After pie is chilled, you may cool on rack and serve.



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Recipe For Crab Rangoon

Comments (0) | Monday, October 27, 2014

Some years ago I worked with a nice Chinese woman who would always bring her Chinese recipes to all the work functions that required a covered dish. I remember at one function she brought us these fried crispy things and I asked her what they were. She said they were crab Rangoon. I had never had them before and thought they were so good.

photo credit: browneyedbaker.com
I asked her how she makes them and learned how simple they were to make. Every since she told me how to make the little crispy appetizers I have made many of them in many ways. I would like to share some of my versions of how I make them. The simplest way to make them is usually the best way since less is more.

Ingredients
Package of wonton wrappers or egg roll wrappers
8 oz package cream cheese
Can of crab meat
1 tbsp minced garlic
2 to 3 green onions
Salt and pepper to taste

Set the cream cheese out on counter to get room temperature. I use the square wonton wrappers but some people like to use egg roll wrappers. I chop the green onions into small pieces. Add the softened cream cheese in a mixing bowl with the crab meat.

Depending on how large the can of crab meat is I only use half then I add the chopped onions and minced garlic along with the salt and pepper. I mix all the ingredients together. I take the wonton wrapper and lay it flat on a cutting board and take a tbsp of crab mixture and place in the center of the wrapper in a line across the middle. I use water to wet the edges of the wrapper then fold it over into a triangle pressing the edges together to seal it.

photo credit: damndelicious.net
Turn on a deep fryer and allow it to get hot. Add the wrappers one at a time to the hot oil turning once. The wonton should float to the top when done and become golden brown. Remove from oil and drain on a paper towel. Serve with a sweet and sour dipping sauce. I also like to make this recipe using a spinach dip with the same ingredients as above but I add a package of frozen spinach (thawed) to the mixture. There are many ways you could make these appetizers depending on the ingredients you choose to use.

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Onion Pie Recipe

Comments (0) | Friday, October 24, 2014

Use a ready-made crust to save time and energy. Ham is traditionally used in the recipe but can be omitted without sacrificing taste. The cheese is not necessary but makes for a more sinful indulgence!

photo credit: goodhousekeeping.com
  • 1 ready-made savory pie crust
  • 4 medium onions
  • 1 tablespoon butter, margarine or olive oil
  • 1-2 tablespoons water
  • optional: ½ cup ham, chopped
  • ½ cup grated Swiss cheese
For the Sauce:
  • 1 heaping tablespoon all-purpose flour
  • 1 tablespoon butter or margarine
  • 1 ½ cups milk, any kind
  • salt and pepper/ul>
Peel and slice (or chop) onions. Gently sauté them in butter, margarine or olive oil in skillet with lid on medium heat for 15 minutes, stirring occasionally. Add water if onions begin to stick.
While onions are cooking, make bechamel sauce: melt 1 tablespoon butter or margarine in sauce pan on medium heat. Add flour and stir until completely combined with butter and until mixture starts to bubble. Add milk all at once, salt and pepper to taste. Stir constantly until sauce thickens, approximately 5 minutes.
Meanwhile, spread crust in pie dish. When onions are done, add to bechamel sauce, add ham if using; pour mixture into pie crust. Garnish with grated cheese, if using and bake for 30-40 minutes at 350° until brown and bubbly on top.

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Three Traditional Australian Recipes

Comments (0) | Wednesday, October 22, 2014

For a long time, Australian food had a great resemblance to British food, largely due to the fact that most Australian settlers were of British origin. Yet over time, Australian cuisine has taken on its own unique fusion of Mediterranean, British, and Asian flavors. This article features three of my favorite Australian recipes that I'm sure you will enjoy!


photo credit: ecolovers.co.uk
Sausage Rolls
Ingredients:
6 slices of bread
1/2 cup hot water
4lbs ground sausage meat
1 onion (finely chopped)
1/2 tsp mixed herbs
24 ounce package of ready puff pastry (thawed)
1 egg (beaten)
Desired seasonings to taste

Directions:
Take the crusts off of the bread and soak the bread in hot water for about 5 minutes. Remove the excess water from the bread. In a large bowl, mix together the sausage meat, bread, onion, desired seasonings, and mixed herbs. Blend well, then place the mixture into an icing piping bag (or a freezer bag with a corner snipped off). Roll out the pastry sheets and cut them in half. Pipe the filling along one edge of each sheet of pastry. Roll the pastry over the sausage twice (or until the sausage is fully encased in the pastry). Cut a few slits into the top of each pastry and brush them with a beaten egg. Move the sausage rolls to a baking sheet and bake at 450 degrees F for about 20 minutes, then reduce the heat to 350 degrees F for an additional 10 - 15 minutes.

photo credit: eatlittlebird.com
Meat Pie
Ingredients:
1.5 lbs ground beef
2 beef stock cubes
1 1/2 cups of water + additional 1/4 cup
2 tbsp all-purpose flour
1 tsp soy sauce
Salt and pepper to taste
A pinch of nutmeg
1 deep dish pie crust
(topping of pie)
12 ounces puff pastry
1 egg yolk
1 tsp water

Directions:
Brown the meat in a skillet over a low heat until it is thoroughly cooked. Drain off any remaining fat. Crumble the beef cubes and add it along with 1 1/2 cups of water, pepper, salt, and nutmeg. Allow the mixture to boil, then reduce the heat. Cover, then simmer for about 20 minutes, stirring occasionally. Combine 1/4 cup of water with 2 tablespoons of flour and mix well. Add this to the meat, then stir until well combined. Return the meat to the heat and stir until the mixture thickens. Add the soy sauce and stir well. Simmer (uncovered) for about 5 or 10 minutes, then remove from heat and allow it to cool before pouring into the pie shell. Roll out the puff pastry onto a floured surface and cut the pastry to fit over the pie. Mix the egg yolk and water together and brush over the top of the pie, then bake at 400 degrees F for about 5 minutes, or until the pie crust is golden brown. Reduce to 350 degrees F and cook for an additional 10 minutes.

photo credit: thehealthychef.com
Anzac Biscuits (Cookies)
Ingredients:
1 cup quick cooking oats
3/4 cup flaked coconut
1 cup all-purpose flour
1 tsp baking soda
1 cup white sugar
1/2 cup butter
1 tbsp golden syrup
2 tbsp boiling water

Directions:
Mix together the oats, sugar, coconut, and flour. In a small saucepan, melt the syrup and butter together over a low heat. Add the baking soda and boiling water to the butter-syrup mixture and stir well. Add the butter mixture to the dry ingredients and blend well. Drop by the tablespoonful onto greased cookie sheets and bake at 350 degrees F for about 20 minutes.


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A Tasty Bread And Butter Pudding Recipe

Comments (0) | Monday, October 20, 2014

While most Americans probably aren't familiar with this dish, it is something that most any Brit is well familiar with. Traditionally a desert recipe, I could see having something like this for breakfast, lunch, or dinner. Joking aside, this dish is rich and resembles french toast. If you are intrigued, give it a try.
Ingredients

photo credit: my-easy-cooking.com

  • 10-15 pieces of bread
  • 4 egg yolks
  • 1/2 cup of superfine sugar
  • 1 cup of cream
  • 2 cups of milk
  • 1 teaspoon of vanilla
  • 1/2 cup of salted butter (melted)
  • 8 ounces of dark chocolate (chopped)
Instructions
  1. Remove the crust from the pieces of bread.
  2. Whisk the egg yolks and sugar in a bowl. Then put it to the side.
  3. Pour the milk, cream and vanilla into a pan. Warm it on low heat.
  4. Once warm, slowly whisk the mixture into the eggs and sugar.
  5. Strain the mixture and let it cool.
  6. Spread butter on the slices of bread and set them on a baking dish.
  7. Over the top of the bread, sprinkle the chopped chocolate.
  8. Follow this with another layer of bread and another layer of chocolate.
  9. Drizzle the mixture from earlier on top of the slices.
  10. Let the bread soak in the milk mix for about 30 minutes.
  11. In a preheated oven, bake for about 45 minutes @ 275°F.
  12. After removing from oven, refrigerate the pudding.
photo credit: parentdish.co.uk
Quick Notes
This is best served warm and sprinkled with a little confectioner's sugar.
Cooking time (duration): 90 Minutes
Number of servings (yield): 6 People


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Traditional Spanish Recipes - One of the Most Well Known - Spanish Omelet

Comments (0) | Sunday, October 19, 2014

One of the most well known, and well loved, traditional Spanish recipes is Spanish omelet. This recipe is amazingly versatile and can be served hot or cold, as a starter - as a snack - or as a main  course with a salad. Cut into cake-like wedges, it is ideal for packed lunches and picnics.

photo credit: womanmagazine.co.uk
Ingredients:
  1. 1lb/450g potatoes (Estima or Nadine)
  2. 1 red onion
  3. 1 red pepper
  4. 1 clove garlic
  5. 4oz/100g frozen peas
  6. 6 large eggs
  7. 2oz/50g grated cheese
  8. 4 tablespoons olive oil
  9. 2 tablespoons chopped parsley
  10. salt and freshly ground black pepper
Method:Peel the potatoes and cut into half inch/12mm cubes. Cook in boiling salted water for 5 minutes, until tender. set aside to drain. Meantime, peel and chop the onion - peel and crush the garlic - de-seed and cut the pepper into half inch/12mm squares.

In a large frying pan, heat half of  the oil over a medium heat. Fry the onion for 2-3 minutes. Add the garlic, peas and red pepper - fry for a further 3-4 minutes, then set aside on a plate.

Heat the rest of the oil in the pan. Add the potatoes and cook for 8-10 minutes while stirring.Beat the eggs together and add in the cheese, season with salt and pepper. Return the onion mixture to the pan, combine with the potatoes and sprinkle with the parsley. Reduce the heat and add the egg mixture evenly over the vegetables.Cook over a low heat for 8-10 minutes, or until the eggs are set. Loosen the edges and turn out onto a plate.

You are now ready to serve one of the most famous of traditional Spanish recipes. For a meaty alternative, add some diced ham or bacon, or some chorizo sausage.

Bon Appetit
In his latest project, James Martin concentrates on Fast Food Recipes [http://jamesmartin-fast-food-recipes.info] - these are recipes which can be made quickly, rather than fast foods like burgers, fried chicken etc.


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German Recipe - German Beef Rouladen

Comments (0) | Friday, October 17, 2014

Rouladen are German meat rollups with onions, mustard, bacon, and pickles, all wrapped up in thin beef slices and then cooked. This dish is known as "beef olive" in some places. The original version of this dish is believed to have been made with pork or venison rather than beef.

photo credit: studio.me
The pan used to be covered and then set on a raised iron mount in front of an open fire so it could braise. You could adjust the distance from the fire and height of the mount to control the braising. Today it is more common to put the pan in the oven or braise the rouladen on the stove and simmer them gently.

This is quite a healthy recipe, since it is rich in meat and vegetables and does not contain much fat. It is also very satisfying and filling. The new potatoes go perfectly with this dish although you could leave them out and serve the rouladen with fries or rice if you prefer.

What Kind Of Meat Is Best
The following recipe serves four people and you can use flank steak, round steak, topside, or silverside. The most commonly used cut of beef is silverside or topside but you could also make this recipe with round steak for extra tender results. The meat slices should be five inches by two inches by quarter of an inch.
This meal is usually served at dinner time, perhaps with some beer or red wine on the side. The Kitchen Bouquet is optional and you might find that the gravy is already flavorful enough for you. The mustard is also optional and not everybody likes it. The rouladen are equally tasty without the addition of mustard but use it if you like it.

What You Need:
  • 12 thin fillets beef
  • 1 package new potatoes
  • 2 dill pickles
  • 3 carrots
  • 6 slices bacon
  • 3 stalks celery
  • 2 beef bouillon cubes
  • Kitchen Bouquet (optional)
  • Mustard (optional)
  • 1 onion, in 12 segments
  • Olive oil
  • Salt
  • Flour
photo credit: foodepix.com
How To Make Them:
Scrub the potatoes, and then boil them in salted water until they are tender. Drain them in a colander, reserving two cups of the cooking water. Lay out a beef fillet and put half a slice of bacon on it. Top that with some mustard, a small section of onion, and a pickle slice. Roll the beef up and tightly secure the roll with toothpicks. Brown the rouladen in batches in the olive oil over a high heat.

Make two cups of bouillon with the reserved potato water and bouillon cubes, and add this to the pot containing the rouladen. Turn the heat down and cover the pot. Simmer the rouladen for a couple of hours or until they are tender.

Peel and chop the carrots into two-inch pieces. Chop the celery the same size. Add the carrots and celery to the pot for the final half an hour of cooking time. Remove the rouladen and vegetables to a serving platter with the potatoes and reduce the cooking liquid over a high heat. Add the Kitchen Bouquet and flour to make a gravy and serve it over the top.

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India Recipes - Variety of Tastes in Indian Food

Comments (0) | Thursday, October 16, 2014

photo credit: canyoustayfordinner.com
When it comes to verities of the food tastes, the India comes first and most of the people around the world are interested to taste the Indian food. The secret behind the taste of India is its multiple cultures, diverse climatic conditions and numerous food crops. These are the main reasons behind the popularity of the Indian food. When it comes to the verities of Indian food, there are north, south, east and west flavors are there to give an enormous taste to the Indian recipes. In north Indian flavor, the Punjabi and Mughalai and Kashmiri cuisines are famous and when it comes to the southern India is famous for South Indian dishes. Assamese, Bengali and Oriya cuisines are most popular in East Indian food, when it comes to the western food, Maharashtrian and Gujarati cuisines are famous in Indian food. Every single region has its own unique taste and having different ways of cooking.

Most of the north Indian dishes are too much oily and spicy and most of the people are using the milk and milk product to prepare these dishes. In every region of Indian food, there are some important ingredients like coriander, cumin, dry red chilies' powder, turmeric and there are so many local spices are used to prepare this Indian food. However, most of the people India is non vegetarians, so you can find so many specialized chickens, butter chicken and sea foods and many more items are available depending upon your choice. Most of the Indian recipes need to add with rice or wheat made chapattis. The South Indian dishes are too much spicy and most of the people are interested to prepare break fast items. The East India is famous for their sweets. There is a wide range of sweets are available for your taste.

photo credit: sailusfood.com
Most of the people in India are interested to eat sea food. The western part of India's id famous for sea food and they have diverse styles of food. However, the Rajasthan dishes are too much spicy and Gujarat dishes are slightly sweet. From the past few decades, the taste of Indian people is changed, especially; youth is interested to eat pizzas and burgers rather than their tradition food. Finally, there are some well established and experienced web sites are providing these wonder full recipes to their customers. For more information and details, please visit their valuable web site.

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Pie and Mash is a Favourite Traditional British Food

Comments (0) | Wednesday, October 15, 2014

photo credit: tripadvisor.com
Pie and mash has a great British tradition behind it. Eel and pie shops have been part of London since the 18th century and are still common in south and east London and many parts of Essex. In those times east and south London were largely populated by working class people.

Originally, street pieman would trade their pies on the streets of London, selling freshly made pies from a tray. These pieman would be up early each day to buy freshly caught eels from the fish market. The eels were the only creature that was able to survive in the dirty water of the Thames. They would then go back home to prepare and cook their eel pies. Eels were a staple part of many Londoners diet in those days and the pieman provided a hot, filling meal very cheaply.

Things progressed in the 1950's when pie and mash shops began to appear. They still offered the favourite eel pie with liquor but you could also buy a meat pie with mashed potato and liquor. Eel and pie shops became the pie and mash shops we know today.

photo credit: seriouseats.com
The main dish is a minced beef pie with mashed potato spread around one side of the plate. Stewed eels can be added upon request, with a generous serving of liquor (parsley sauce) added to the dish. Eaten with a fork and spoon and served with salt and vinegar. Regulars will ask for a "double double" or "2 & 2", 2 pies with 2 servings of mash. If there is still room, you can enjoy a freshly made fruit pie with custard.

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Spice Up Your Macaroni and Cheese

Comments (0) | Tuesday, October 14, 2014

My children's favorite meal is macaroni and cheese. The cheesier it is the the more he enjoys it. I love it myself, but the cheesier it is, the more fattening it becomes, too. Here are a few ideas to make that family classic a little better for the kids.

photo credit: thirtyhandmadedays.com
Add variety to the cheese. Macaroni and cheese is nothing unless it is dripping cheese from both ends of the noodle. But, the cheese your mother chose doesn't have to be the same cheese that you use.

If you are a person that bakes your macaroni and cheese like a casserole, you can substitute fat-free sharp cheddar for the full fat version and use skim milk to make it creamy.

How about making that side dish the main meal? Macaroni and cheese can become the entire meal if you add some protein. Turn your side dish into a casserole dinner with lean ground beef. This transforms your dish into cheesy beef and macaroni. The beef will help to fill your kids up faster and will give them the protein that their body needs. Add a teaspoon of chili powder to give it a southwestern flavor. For a weekend lunch, add chunks of ham to their macaroni and cheese for a quick meal. The meat breaks up the monotony of just having the same dish all of the time. Chunks of boneless chicken breasts will also work as well as the ham if your child prefers chicken. Hotdogs also work with macaroni and cheese but because of the nitrites they contain, don't use them as often as you use the ham and chicken.

photo credit: browneyedbaker.com
Substitute your pasta. There are so many more healthy alternatives to the normal macaroni pasta noodle. Now, grocery stores provide a whole wheat or multigrain pasta that is derived from wheat flour instead of white. The pasta is brown in color but when you add the cheese, no one will know the difference.

Add some color to their macaroni and cheese. Chop a tomato and stir it into the macaroni and cheese prior to serving it. The red makes a bold statement in the sea of yellow. Tomatoes contain antioxidants which are great for your body. If your children prefer hot foods, add a few crushed red peppers or diced red and green peppers to their macaroni and cheese for a bolder flavor. If you don't have any peppers or tomatoes on hand, use a cup of salsa in the macaroni and cheese in a pinch.

What about breakfast? Your child would jump at the chance to be served macaroni and cheese for breakfast. Add a few pieces of turkey bacon or reduced fat bacon to their plate. Crumble the bacon on top of the macaroni and cheese and serve. If bacon is not your child's favorite, add sausage crumbles. It's unconventional, but it'll taste good.

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Borshch Or Blintz? The Russian Foods You Simply Must Try

Comments (0) | Friday, October 10, 2014

You may have heard about Russian food, but had very few opportunities to sample any of the nation's understated cuisine. Visiting the country is the perfect opportunity to expand your Russian food and drink knowledge beyond just vodka and chicken kievs. If you make it though a Russian voyage without trying any, if not all, of the following, you've not been to Russia!

Borshch
This is probably one of Russia's defining dishes. You may wonder what exactly is so amazing about a bowl of cabbage in meat stock. It is a staple and represents Russia's rich history. This soup from the Soviet kitchen was eaten by peasants and at the high table of the Kremlin alike. It gets its aptly coloured redness from its main ingredient - the beetroot.

photo credit: blogs.edmontonjournal.com
Borshch is somewhat of an impostor in that it originated from the Ukrainian, but is now thought of as quintessentially Russian cuisine. The name for the soup comes from the Slav 'borshchevik' which refers to hogweed, a herb whose leaves and stalks were commonly used for broths. It can be served both hot and cold and usually is complemented with boiled potatoes or a dollop of Slivki (soured cream).

Other soups found in Russia include Okroshka, a cool, fresh broth made with Kvass (bread beer) and vegetables such a cucumber and spring onions, and Solyanka, a thick soup with a bit of a spicy kick commonly containing either meat fish or mushrooms.

Borshch is traditionally made with pork fat, but the Jewish variation will use an alternative to comply with the kosher food laws.

Pelmeni
photo credit: ua-travelling.com

Every nation has its dumpling, and Pelmeni is the Russian version. The filling is wrapped in unleavened dough made from flour, water and sometimes egg. They originated from Tartastan in Siberia but some believe they derived from China, hence the use of spices. The filling is typical a meatball-type mixture.

Beef Stroganov

photo credit: chaosinthekitchen.com
Stroganov has its origins in 19th century Russia. The dish of sautéed beef in a sauce with sour cream, onions and mushrooms is thought to get its name from Russian diplomat, Count Pavel Strognanoff.


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Sushi - The Best Japanese Food Recipe

Comments (0) | Thursday, October 9, 2014

Whenever the words "Japanese Food" are mentioned, people would almost always come up with one specific dish in mind - sushi. This is why sushi has become the flagship of Japanese cuisine almost everywhere.

photo credit: alamoplazashoppingcenter.com
In ancient times, the word "sushi" initially referred to fish that are preserved in vinegar. Centuries after, this dish has become a complete meal in itself. Now, the staples of sushi would include readily available ingredients like Japanese rice, dried seaweeds and seafoods. Because the seafood are locally procured some even enjoy consuming them raw.

However, if you are among the few who are reluctant to eat this dish in the traditional way, here is the best Japanese food recipe for you - California Maki.

For this you would need the following:

- 5 cups of steamed Japanese short grain rice
- Crab sticks
-­ Cucumber (cut into strips)
-­ Ripe mangoes (cut into strips)
-­ Wasabi (Japanese horseradish paste)
-­ Light soy sauce
-­ Nori sheets (Dried seaweeds)
-­ Japanese mayonnaise
Tools needed:
- Bamboo sushi mat
-­ Cling wrap

Preparation:
1. If the rice is newly cooked, set it aside and let it cool.
2. Cover the sushi mat with cling wrap and lay nori on top.
3. Spread an even layer of rice on top of nori. Leave an allowance of approximately ½ inch on its upper edge. (Allowance is necessary to secure the nori together after wrapping.)
4. Then, arrange crab sticks, mangoes and cucumber strips in one file at least an inch from the lower edge.
5. Start rolling everything together in a log. Pack the ingredients as tightly as you can for better presentation.
6. Slice the rolled california maki into smaller portions. Since sushi rice is sticky, this is best done with a sharp wet knife.
7. Arrange in a platter, top with Japanese mayonnaise and serve with wasabi and light soy sauce.

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4 Keys to Making Incredible Biryani

Comments (0) | Wednesday, October 8, 2014

Good biryani is everywhere, but great biryani can be very tough to come by. Most chefs don't realize that there are a couple simple keys to creating incredible biryani.
Here is what you need to know:

photo credit: bigapplecurry.com
1) Layering - Great biryani should always be layered. Too many people create their biryani in one pot. Unfortunately, by doing this, you inhibit the proper contrast of flavors that allows biryani to really shine. When cooking biryani you should always cook the rice separately from the masala and then combine these ingredients in layers toward the end of the cooking process. By layering your biryani with white rice & masala you make sure that every bite gives you various flavors and textures that can be intense, mellow, surprising, and always unique.

2) Removing and Distributing the Oil - Once the masala and meat are cooked there's typically a large amount of oil remaining that rises to the top of the pot. This oil has been imparted with some very rich flavors as it has usually been simmering for upwards of an hour with a range of spices (e.g., cardamom, cinnamon, clove). The oil however should be removed from the masala for two reasons: a) if it's not removed the meat can taste too oily when served, and b) by removing the oil and re-distributing it on top of the rice you're instilling the rice with the rich flavor of the oil and allowing the flavor of the masala to really penetrate the entire dish.

3) Proper Use of the Bones - Unfortunately, all too often the meat bones from the lamb are not used properly to flavor the biryani. First, if you're not cooking with the bones, you have to start. Bones can be used to impart deep flavor from the meat into the entire dish. The bones should always be used to flavor the masala. They should be cooked in the oil where they will release their flavor into the oil and then they should be removed. If the bones are kept in the oil too long they will soak up too much of the masala and spice flavors which should be imparted onto the meat.

photo credit: spicesandaroma.in
4) Rounding out the Flavor - Most biryani contains core ingredients like garlic, ginger, onion, chili powder, but many forget to balance these flavors in the end with something to offset their spice. A combination of yogurt, coconut, and herbs need to be added to the masala toward the end of its cooking in order to balance the spicy flavors. These ingredients will make sure that the spice from the biryani is not too hot or harsh. If added too early however these ingredients can over cook, so they must be added toward the end of the preparation just as the masala is coming together.

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Traditional Dutch Food - The Rijsttafel

Comments (0) | Sunday, October 5, 2014

photo credit: jakpost.travel
When you visit a country for the first time, you always want to try the signature dishes. When in Spain, you want to sample the paella, in Japan sushi, in India you want to taste different curries. But what kind of food is t­raditionally Dutch?

photo credit: en.wikipedia.org
The answer is a lot, and not many. The Dutch have an interesting culture, and much of what you find there isn't actually Dutch. Much like Americans, over time they've absorbed many cultures into their own. So while you can find some traditional Dutch foods (like the wonderful Dutch pancake, a huge crepe-like pancake with your choice of either savory or sweet fillings), most of the restaurants you'll find in Amsterdam serve international foods.

The most famous - and uniquely Dutch - international food in Amsterdam is the Rijsttafel. Rijsttafel means 'rice table' in Dutch, and consists of tiny servings of about a million Indonesian dishes. The concept of this kind of Indonesian feast was brought back to the Netherlands by Dutch colonists in Indonesia, who loved sampling small servings of the spicy and flavorful local dishes.

A traditional Rijsttafel consists of anywhere from 6 to 60 small servings - the more the better - and is generally enjoyed over two to three hours. Similar in concept to Spanish tapas, each dish is just a small sampling --maybe just a bite or two each plate--, and is kept warm on the table for as long as you want it. The dishes range from curried goat, to traditional Indonesian ground coconut, to yellow saffron rice. If you like exotic flavors, you'll love Rijsttafel. It's probably the most fun you'll have eating dinner in a long time.

Depending on where you go, a Rijsttafel meal can range from a relatively inexpensive 12 Euros up to the high 50's. It's worth spending a little more - perhaps 25 Euros or so per person - for a high quality Rijsttafel.


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Spanish Food - How To Make Spicy Gazpacho Soup

Comments (0) | Wednesday, October 1, 2014

Home-made soups are so good for you - all that nourishing stock
and chock-a-block full of vitamins and minerals.
But ... who on earth could face boiling bones for hours on end
during the scorching Spanish summer weather, not to mention
preparing the soup once the stock is made? I don´t think it
would tickle anybody´s fancy to then have to tuck into a
piping-hot soup!

photo credit: theforum.co.za

For this reason, the Spanish came up with their wonderful,
ice-cold soup - gazpacho - beautifully colorful, packed with
goodness, cheap and simple to prepare, no cooking and ... most
important of all, an absolute delight to drink.
Traditional gazpacho originates from romantic Andalucia - that
large, exotic southerly region of Spain which is home to such
extensive Arabic influence.

The chilled, raw soup was originally made by pounding bread and
garlic with tomatoes, cucumber and peppers but, nowadays, your
electric blender renders this effortless! Olive oil endows it
with a smooth, creamy consistency and vinegar adds a refreshing
tang - just what you need when life gets too hot to handle!

The spicy soup should be served in true Spanish style with small
bowls of accompaniments - finely chopped peppers, cucumber,
onion ... even hard-boiled eggs and croutons, if you feel up to
it! Guests will then sprinkle what appeals to them on the soup.
Traditional gazpacho is tomato-based, with most Spanish families
having developed their own, unique recipes. However, nowadays,
you will also find gazpacho recipes that have nothing to do
with tomatoes - white, almond-based gazpachos, fruit-based
gazpachos, etc.

Do you suffer from insomnia? Could be that drinking gazpacho is
the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde
De Un Ataque De Nervios", various characters help themselves to
the soup and promptly fall asleep!

However, don´t fall asleep just yet as you haven´t read over the
recipe!

photo credit: basilmagazine.com
Ingrediants for 4 servings:
- 4 ripe tomatoes
- 1 onion
- ½ red pepper
- ½ green pepper
- ½ cucumber
- 3 cloves garlic
- 50 g bread
- 3 dessertspoons vinegar
- 8 dessertspoons olive oil
- Water
- Salt/pepper
- ¼ chilli pepper (optional)

Garnishings:
- 2 hard-boiled eggs
- ½ finely chopped onion
- ½ finely chopped red pepper
- ½ finely chopped green pepper
- ½ finely chopped cucumber

Method:
1. Break up bread and soak in water for 30 minutes.
2. Skin tomatoes, remove seeds and stalks from peppers.
3. Peel cucumber, onion and garlic.
4. Chop onion, garlic, tomatoes, peppers and cucumber.
5. Place in electric blender.
6. Squeeze out excess water from bread and add to blender.
7. Add oil and vinegar.
8. Blend well.
9. If necessary, add sufficient water for soup-like consistency.
10. Pour into a bowl with ice cubes.
11. Fridge for a couple of hours.
12. Serve in bowls, with garnishings in separate dishes.

Gazpacho is best enjoyed sitting in the shade, looking out onto
an azure sea, blue sky and golden sun and sands!



 


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