Posts Tagged ‘Recipe’

Indian Buttered Chicken Makhani – Priya’s Favourite Recipe!

Tuesday, March 8th, 2016

Some like it hot! Other like it cool!!

This tasty 1950’s Delhi restaurant’s creation sits in the middle. Of course if you prefer your Indian dishes hotter you can always add a little more ginger and chilli. 

Priya from Tappas Voyages says the original recipe below is perfect for her!!

Preparation Time: 26-30 minutes

Cooking time: 31-40 minutes

 Serve: 4

 Level of Cooking: Medium

Ingredients

·         Boneless chicken cut into 1½ inch pieces – 400 grams

·         Lemon juice 1 tablespoon

·         Kashmiri red chilli powder 1 teaspoon

·         Salt to taste

·         Butter 2 tablespoons

For marinade

·         Yogurt 1/2 cup

·         Ginger paste 2 teaspoons

·         Garlic paste 2 teaspoons

·         Kashmiri red chilli powder 1/2 teaspoon

·         Garam masala powder 1/2 teaspoon

·         Salt to taste

·         Mustard oil 2 teaspoons

For the Makhani Gravy

·         Butter 2 tablespoons

·         Green cardamom 2

·         Clove 2

·         Black peppercorns 2-3

·         Cinnamon 1 inch piece

·         Ginger paste 1 teaspoon

·         Garlic paste 1 teaspoon

·         Tomato puree 1/2 cup

·         Red chilli powder 1/2 teaspoon

·         Salt to taste

·         Sugar 2 tablespoons

·         Kasoori methi 1/2 teaspoon (dried fenugreek leaves)

·         Fresh cream 1/2 cup

Method 

·         Step 1: Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.

·         Step 2: Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil.

 ·         Step 3: Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.

·         Step 4: Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.

·         Step 5: Baste with the butter and cook for another two minutes. Remove and set aside.

·         Step 6: To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon.

·         Step 7: Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water.

·         Step 8: Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.

·         Step 9: Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.

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Posted in Countries India, home_featured_column_two, Taste | No Comments »

Makowiec – A Traditional Polish Dessert Recipe

Wednesday, November 25th, 2015

Makowiec (Poppy Seed Roll) is a traditional Polish dessert, especially popular during the Christmas season.

Makes 2 rolls

Recipe adapted from Moje Wypieki

Poppy seed filling

  • 330g poppy seeds
  • 112g light brown sugar
  • 65g raisins or sultanas
  • 33g walnuts, chopped
  • 2 Tbsp honey
  • 1 tsp almond extract
  • 1/2 tsp cinnamon
  • 1/2 Tbsp butter, softened
  • 1/3 cup candied orange zest
  • 4 egg whites

Dough

  • 30g fresh yeast or 14g instant yeast
  • 320g plain flour + extra for sprinkling
  • 4 Tbsp sugar
  • 1/4 tsp salt
  • 1 Tbsp strong alcohol like vodka or rum
  • 3/4 tsp vanilla paste
  • 4 egg yolks
  • 120ml milk, lukewarm
  • 100g butter, melted and cooled down

Poppy seed filling

Place poppy seeds in a medium bowl and pour boiling water over (you just want it to be covered). Leave it to cool.

Remove the excess of water and grind twice

Add sugar, raisins, walnuts, honey, almond extract, cinnamon, butter, candied orange zest and stir until well combined.

In a separate bowl whip egg whites until stiff, add it into poppy seed mixture and gently fold it in.

Dough

If you are using fresh yeast – mix yeast with 1 tablespoon of sugar (it will turn into liquid). Add 2 tablespoons of flour and all milk, stir and leave aside for 20-30 minutes until you see bubbles on the surface. Follow the steps below, adding the yeast mixture in place of the milk.

If you are using dry yeast – in a big bowl mix together yeast, flour and sugar.

Add alcohol, vanilla paste, egg yolks and milk and knead until well combined (around 5-10 minutes).

Pour slowly butter and knead until incorporated.

Cover the dough with a tea towel and leave it in a warm place to rise,  an hour or longer until it doubles in size.

Assembling

Divide the dough in two.

Roll each part of the dough on a floured surface. You want to have rectangular dough around 3mm thick.

Spread the filling on each of the rectangles, leaving around 2-cm edge.

Starting at the long edge, roll the dough like a jelly roll.

Turn ends under so filling will not leak out.

Place the rolls on a parchment-lined pan.

Bake in a preheated oven to 190ºC/170ºC fan for 30-40 minutes. (The dough get golden very quickly, so cover it with a parchment paper so it wouldn’t burn).

Leave it to cool.

You may decorate it with icing and candied orange zest.

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Caldo Verde – Portuguese Green Soup

Friday, October 16th, 2015

With Winter on the way GTAstes thoughts have turned to warming soups. Serve this spicy Portuguese cabbage or kale soup with a tasty Serra (Sheep) cheese for a warming lunch or starter to dinner.

Ingredients

  • 2 fat onion chopped fine
  • 1 Chorizo sausage
  • 4 cloves garlic crushed
  • 6 large potatoes
  • 60ml/2¼fl oz olive oil
  • 1.5 litres/2 pints 13fl oz good vegetable or chicken stock
  • salt and freshly ground balck pepper to taste
  • 2 bay leaves
  • large bunch of cabbage or kale
  • smoked paprika and olive oil for dressing

Preparation

  • Gently fry the onions and garlic in the olive oil until softened and translucent.
  • Chop the chorizo into small chunks and add to the pan with the onion.
  • Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
  • Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
  • Meanwhile, very finely chop the cabbage or kale
  • When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
  • Add as much cabbage as you wish add loads of greens for a heavy soup and less for lighter.
  • Simmer for a few minutes. The soup will go the colour of jade.
  • Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup.
  • Serve with some rustic country bread and Portuguese cheese.
  • Don’t forget a glass of Portuguese wine!

 

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Posted in Countries Portugal, Partner Portugal, Taste | No Comments »

A Dish from George: Lobster Pasta with White Sauce

Sunday, September 6th, 2015

George and Ioli love Greek Cuisine…… and what isn’t there to like when you have so many choices? Although home cooking is a must for their family dinners, work obligations mean they often eat out. Their top choice is one of the taverns by the sea side with fresh fish, while their favourite dish is definitely Lobster Pasta with White Sauce.

And because they like to share… here’s the recipe from one of Greece’s most famous gourmet chefs, Lefteris Lazarou, translated into English just for you:

Ingredients:
1.5 kg lobster
1 packet spaghetti or similar pasta
200ml olive oil
200ml white wine
1 garlic clove finely chopped
100g chopped parsley
90ml fish stock (you can use warm water instead of fish stock)
Ground chilli peppers
Salt & Pepper
Chopped parsley to garnish

Instructions:
Step 1
Split the lobster in half along it’s length, from head to tail
Step 2
In a pan, warm half amount of the olive oil
Step 3
Add the chopped garlic, parsley and fish stock
Step 4
Add salt, simmer for 2 minutes and withdraw from heat
Step 5
Boil the pasta al dente according to packet instructions
Step 6
In a frying pan warm the rest of the oil and add the wine
Step 7
Place the lobster, belly down, in the warm oil (careful not to over heat the oil) 
Step 8
Season with salt and pepper and gradually add 2/3 of the garlic, parsley and broth mixture
Step 9
Bring to a simmer and remove from heat
Step 10
In the remaining 1/3 mixture of garlic, parsley and broth add the ground chilli and pour over the cooked pasta
Step 11
Serve in dish, pasta and one portion of lobster. Sprinkle over fresh parsley.
Step 12
Enjoy! Kali Orexi!

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Posted in Countries Greece, home_featured_column_two, Partners Greece, Taste | No Comments »

New York Style Cheesecake

Friday, August 14th, 2015

Pour boiling water into roasting pan to come halfway up the sides of the springform pan, and smooth the top. delicious and a New York Tradition!

Feel like giving it a shot baking it at home? Here is a recipe:

Ingredients

For the Crust:

4 ounces graham crackers, broken into pieces

1/4 teaspoon coarse salt

1/3 cup sugar

4 tablespoons unsalted butter, melted

For the Filling:

2 1/2 pounds cream cheese (5 8-ounce packages), room temperature

4 ounces unsalted butter, room temperature

8 ounces sour cream, room temperature

1 3/4 cups granulated sugar

5 large eggs, plus 2 egg yolks

Zest of 1 lemon

1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees with rack in lower third of oven.

Butter the bottom and sides of a 9- by 13-inch springform pan. Line the sides of the pan with 4-inch-high strips of parchment and butter the parchment.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

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Traditional Currywurst Recipe

Tuesday, July 14th, 2015

Did you know that the currywurst was invented in Berlin in 1949?

The currywurst is an icon of German popular culture. Former Chancellor Gerhard Schröder is a noted fan of currywurst. By tradition, every candidate for Bürgermeister (mayor) of Berlin is photographed at a currywurst stand. More than 800 Million are eaten each year in Germany

The invention of currywurst is attributed to Herta Heuwer in Berlin in 1949 after she obtained ketchup (or possibly Worcestershire sauce) and curry powder from British soldiers in Germany. She mixed these ingredients with other spices and poured it over grilled pork sausage. Heuwer started selling at a street stand in Berlin where it became popular with construction workers rebuilding the devastated city. She patented her sauce, called Chillup, in 1951.

Ingredients

For 4 People

4 brewed veal sausages

6 tablespoons olive oil

1 red onion

1 red chilli pepper

20g fresh ginger

2-3 tsp hot curry powder

150 ml Cola

3 doses lumpy tomato (each 400 g )

salt

sugar

Preparation (30 minutes)

1. Cut sausages on both sides several times and fry in 3 tablespoons medium heated olive oil from both sides until golden brown.

2. Meanwhile, finely dice the onion and chilli pepper. Fry in 3 tablespoons olive oil. Peel the ginger, grate it finely and sauté together with the curry powder. Deglaze and boil up with cola. Add tomatoes, heat it all through and season to taste with salt and 1 pinch of sugar.

3. Cut the sausages into slices, serve with the sauce and serve sprinkled with curry powder. Serve with fries. 

Bon appetit!

Or maybe you want to enjoy the wide range of the traditional Berlin Currywurst directly in Germany? The event locationDeutsches Currywurst Museum Berlin provides an extraordinary ambiance for different events which can be booked exclusively:

http://currywurstmuseum.com/en/

 

 

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A Dish from Dino: Engadine Nut Tart (Pie)

Wednesday, March 25th, 2015

This tart, from the beautiful Swiss region of Engadine, is made from shortcrust pastry and a filling of chopped walnuts, cream and honey. Perfect for that mid-afternoon pick-me-up, this dessert is sweet, indulgent and a genuine taste of Switzerland!

For the shortcrust:
250g plain flour
100g butter
80g sugar
1 egg
1 pinch of salt

For the filling:
200g sugar
200g walnuts
200ml heavy cream
1 tablespoon honey

Directions:
Place the flour in a mixing bowl. Cut the butter into small pieces and rub the flour and butter between the tips of your fingers. Add sugar and egg and blend quickly to a smooth dough.
Cool the dough in the refrigerator for 1 hour and let it stand for 30 minutes at room temperature before you use it.
Roll out 1/3 of the dough on a lightly floured piece of baking paper to the size of the tart ring. Store in the fridge until needed. This will be the top of the tart.
Grease and place a 22 cm round, 3 cm high pastry ring on an oven tray lined with baking paper. Alternatively, grease and line the base of a 22 cm round, 3 cm-high cake pan. Roll out the remaining 2/3 of the pastry on a lightly floured piece of baking paper to 30 cm diameter. Transfer to the pastry ring or cake pan and press the pastry into the corners and allow for a small overlap at the top edge. Prick the base lightly with a fork and store in the fridge until required.
In a small saucepan caramelize sugar until light brown, stir in coarsely chopped nuts and mix well. Add the cream and honey and bring to the boil.
Let the mixture cool a bit and spread filling evenly on the pastry and cover with the rest of the dough that you rolled out for the top. Bake for 30-40 minutes on 180°C, Gas Mark 4.

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Posted in Countries Swiss, Partners Swiss, Sidebar, Taste | No Comments »