tag:blogger.com,1999:blog-71285542327021620562024-03-08T20:53:11.183+05:30The Good Food GuideLotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-7128554232702162056.post-38733411521072721012010-02-12T20:39:00.001+05:302010-02-12T20:43:39.747+05:30TOMATO SOUP WITH RICE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lPQxfXwkohg/S3VvjkmoaxI/AAAAAAAAAgk/0VndsSpSvLA/s1600-h/tomato-soup+with+rice.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 133px; height: 200px;" src="http://2.bp.blogspot.com/_lPQxfXwkohg/S3VvjkmoaxI/AAAAAAAAAgk/0VndsSpSvLA/s200/tomato-soup+with+rice.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437374782031555346" /></a>2 onions<br />2 tablespoons olive oil<br />225 grams minced chicken<br />150 grams long grained rice<br />1 liter tomato juice<br />Salt and freshly milled black pepper<br />1 teaspoon caraway seeds<br />Pinch each of sugar and cayenne<br />2 tablespoons chopped parsley to garnish<br /><br />Method<br />-Finely dice the onions.<br />-Heat the oil in a large saucepan and fry the onions until transparent, stirring from time to time.<br />-Add the minced chicken and rice and fry for a few minutes,stirring occasionally.<br />-Add the tomato juice, season with salt and pepper, then bring to the boil.<br />-Cover the pan and reduce the heat,then simmer for 20 minutes.<br />-Finally season with caraway seeds,sugar and cayenne and sprinkle with chopped parsley.<br />-Serve hot.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-44281216021439208662010-02-12T20:31:00.002+05:302010-02-12T20:39:09.740+05:30POTATO SOUP WITH MINCE DUMPLINGS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lPQxfXwkohg/S3Vu5wx2STI/AAAAAAAAAgc/lULIqa9bjYQ/s1600-h/pototo+dumpling.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_lPQxfXwkohg/S3Vu5wx2STI/AAAAAAAAAgc/lULIqa9bjYQ/s200/pototo+dumpling.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437374063745321266" /></a>1 kg potatoes<br />2 onions<br />450 grams leeks<br />2 tablespoons oil<br />1 liter hot meat stock<br />1 day old bread roll<br />1egg<br />350 grams minced chicken or lamb<br />3 tomatoes<br />1 pinch each of grated nutmeg, black pepper and salt<br />Generous pinch each of dried marjoram and celery salt<br />1 tablespoon chopped parsley to garnish<br /><br />Method<br />-Peel and wash the potatoes and cut them into 2cm cubes.<br />-Finely dice the onion and keep just under half the quantity to one side.<br />-Trim the leeks, wash thoroughly and then slice them.<br />-Heat oil in a large pan and fry the onions and leeks for 5 minutes, stirring from time to time.<br />-Add the potatoes and hot stock, cover the pan and simmer for 20 minutes.<br />-Soften the rolls in cold water, squeeze out excess moisture and then mix with the egg, minced meat of your choice, the remaining onion, the nutmeg, pepper and salt.<br />-When thoroughly mixed, shape the mixture into balls about the size of a walnut.<br />-Drop the dumplings into the soup and simmer for about 10 minutes, until cooked through.<br />- Cut the tomatoes into wedges and add them to the soup.<br />-When the tomatoes are cooked, season the soup with marjoram and celery salt and sprinkle with chopped parsley.<br />-Serve hot.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-43108915286308729802010-01-10T16:05:00.002+05:302010-01-10T16:07:02.758+05:30RICH CHOCOLATE FUDGE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lPQxfXwkohg/S0mtqUMP0wI/AAAAAAAAAgM/NStG49NQBok/s1600-h/rich+choco+fudge.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 112px;" src="http://4.bp.blogspot.com/_lPQxfXwkohg/S0mtqUMP0wI/AAAAAAAAAgM/NStG49NQBok/s200/rich+choco+fudge.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5425058168630661890" /></a>50 grams butter<br />2 egg yolks<br />100 grams icing sugar<br />Grated rind of ½ orange<br />350 grams plain chocolate<br />6 tablespoons strong black tea, cooled<br />50 grams drinking chocolate powder<br /><br />Method<br /><br />-Line a 7 inch shallow square tin with foil or greaseproof paper.<br />-Beat the butter with the egg yolks and sifted icing sugar until pale and creamy.<br />-Stir in the grated orange rind.<br />-Coarsely chop the chocolate and melt in a basin over a pan of hot water.<br />-Stir the cooled tea and melted chocolate into the butter mixture and pour into the prepared tin.<br />-Place in the refrigerator to set.<br />-When firm cut into 1 inch squares and dip in the sifted chocolate powder.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-16329583780025404182010-01-10T16:03:00.002+05:302010-01-10T16:04:46.141+05:30HAM QUINCES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lPQxfXwkohg/S0mtMMvMPpI/AAAAAAAAAgE/SFgL7gM9ag4/s1600-h/quinces.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://4.bp.blogspot.com/_lPQxfXwkohg/S0mtMMvMPpI/AAAAAAAAAgE/SFgL7gM9ag4/s200/quinces.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5425057651233668754" /></a>Pastry <br />225 grams plain flour<br />1 egg<br />1-2 tablespoons cold water<br />100 grams soft butter<br />Filling<br />3 medium onions<br />100 grams smoked or boiled ham<br />2 tablespoons oil<br />100 grams Parmesan or Cheddar cheese, grated<br />2 tablespoons chopped parsley<br />4 eggs<br />150 ml double cream<br />¼ teaspoon salt<br />Pinch of white pepper<br /><br />Method<br />-Sift the flour into a mixing bowl and form a well in the centre.<br />-Tip the egg and water into the centre, flake the butter round the edge and work all the ingredients together into a dough. Cover in cooking foil and leave to stand in the refrigerator for 1-2 hours.<br />-Then roll the pastry out on a lightly floured surface and use to line eight 4 inch tartlet cases.<br />-Prick the bases several times with a fork and bake in a hot oven 220*C for 10 minutes. Leave the tart cases to cool.<br />-Peel the onions and dice finely, together with the ham.<br />-Heat the oil and fry the onion until soft, then remove from pan and leave to cool.<br />-Mix together the onion, ham, grated cheese and parsley and spoon the mixture into the tarts.<br />-Beat the eggs with the cream, salt and pepper, and pour over the ham and cheese mixture.<br />-Return the tartlets to the oven, turn the oven to moderately hot 22*C and bake for further 10-12 minutes. Cover with cooking foil if necessary to avoid burning.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-63572566373155579012010-01-10T15:59:00.000+05:302010-01-10T16:03:10.616+05:30CHOCOLATE SPONGE WITH CREAM<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lPQxfXwkohg/S0msx51p-CI/AAAAAAAAAf8/Bfcu7EkbeWU/s1600-h/cake.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 139px;" src="http://4.bp.blogspot.com/_lPQxfXwkohg/S0msx51p-CI/AAAAAAAAAf8/Bfcu7EkbeWU/s200/cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5425057199483910178" /></a>50 grams soft butter<br />100 grams sugar<br />3 eggs<br />100 grams plain chocolate<br />50 grams ground almonds<br />100 grams self raising flour<br /><br />Method<br /><br />-Cream the butter and sugar together until fluffy.<br />-Separate the eggs. Beat the yolks into the sugar and butter to give a smooth, creamy mixture.<br />-Break the chocolate into pieces and put the pieces in a bowl over a saucepan of hot water. Melt the chocolate over low heat.<br />-Stir the melted chocolate, sifted flour and ground almonds into the creamy mixture to give a dropping consistency.<br />-Whisk the egg whites until stiff, then fold them slowly into the mixture.<br />-Grease a pudding basin with butter and fill with the mixture.<br />-Cover and stand the basin in gently boiling water to come two thirds of the way up the basin. Boil for 2 ½ hours. Alternatively, cook the sponge in a steamer.<br />-Turn the chocolate sponge out on to a plate and serve hot.<br />-Serve with vanilla flavoured whipped cream and strawberries.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-8057340129231317832009-12-21T17:22:00.002+05:302009-12-21T17:23:34.260+05:30BRANDY FRITTERS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lPQxfXwkohg/Sy9hrBmqb0I/AAAAAAAAAf0/mfre9rOMDYI/s1600-h/fritters.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 158px;" src="http://4.bp.blogspot.com/_lPQxfXwkohg/Sy9hrBmqb0I/AAAAAAAAAf0/mfre9rOMDYI/s200/fritters.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417656268542865218" /></a>400 grams plain flour<br />½ teaspoon baking powder<br />30 grams butter or margarine cut into flakes<br />50 grams castor sugar<br />Pinch of salt<br />2 eggs<br />6 tablespoons milk<br />1 tablespoon brandy<br />Icing sugar to sprinkle<br />Oil to deep fry<br /><br />Method<br /><br />-Sift the flour with the baking powder into a bowl. Dot over the butter.<br />-Add the sugar, salt, eggs, milk and brandy, and knead all the ingredients to a smooth dough.<br />-Heat the oil for frying to 180*C.<br />-Roll out the dough on to a floured board to 3 mm thick and cut into 3.5 cm squares.<br />-Add few fritters at a time to the hot oil and fry for 4-6 minutes until golden; turn halfway through cooking with a draining spoon.<br />-Lift out the fritters when cooked and drain on absorbent paper.<br />-Sift icing sugar over them while still warm.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-43098610146425456862009-12-21T17:18:00.001+05:302009-12-21T17:21:52.375+05:30STUFFED DATES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lPQxfXwkohg/Sy9g40fbY6I/AAAAAAAAAfs/DYbtVrEO5tM/s1600-h/stuffed+dates.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 152px;" src="http://4.bp.blogspot.com/_lPQxfXwkohg/Sy9g40fbY6I/AAAAAAAAAfs/DYbtVrEO5tM/s200/stuffed+dates.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417655406029398946" /></a>225 grams dates<br />100 grams almond paste<br />40 grams pistachio nuts, finely chopped<br />1 tablespoon orange liqueur<br />1-2 tablespoons granulated sugar<br /><br />Method<br /><br />-Stone the dates.<br />-Knead the almond paste with the pistachios and liqueur on a clean surface sprinkled with a little icing sugar.<br />-Form the marzipan into small balls and dip in the granulated sugar.<br />-Press the marzipan balls into the stoned dates, mark into ridges with a knife and sprinkle with a little extra sugar.<br />-Can also be dipped in melted chocolate and served.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-77139035863522419252009-12-21T17:16:00.001+05:302009-12-21T17:17:46.573+05:30CARAMEL CREAMS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lPQxfXwkohg/Sy9gU5u0EmI/AAAAAAAAAfk/cLUDRNtfWvQ/s1600-h/Caramel+creams.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 167px;" src="http://1.bp.blogspot.com/_lPQxfXwkohg/Sy9gU5u0EmI/AAAAAAAAAfk/cLUDRNtfWvQ/s200/Caramel+creams.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417654788960817762" /></a>300 grams granulated sugar<br />125 ml boiling water<br />25 grams butter<br />125 ml double cream<br />1 tablespoon vanilla sugar<br /><br />Method<br /><br />-Line an 18 cm shallow square tin with foil and brush with oil<br />-Carefully cook the sugar in a frying pan over a very low heat, stirring continuously until it forms a caramel.<br />-Gradually add the boiling water, then stir in the butter, cream, and vanilla sugar. Bring this mixture to boiling point and continue to cook until a 116*C is reached.<br />-Pour the mixture into the prepared tin.<br />-When it begins to set, cut into 1.5cm squares with a sharp pointed knife.<br />-Separate the sweets so they don’t stick together and leave to cool completely.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-45966978551796945762009-12-21T17:13:00.001+05:302009-12-21T17:15:50.425+05:30SOFT FRUIT LOAF<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lPQxfXwkohg/Sy9fyYCSbjI/AAAAAAAAAfc/TBc4fddp9Tw/s1600-h/fruit-loaf.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_lPQxfXwkohg/Sy9fyYCSbjI/AAAAAAAAAfc/TBc4fddp9Tw/s200/fruit-loaf.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417654195800141362" /></a>500 grams cottage cheese<br />500 grams plain flour<br />2 teaspoons baking powder<br />2 eggs<br />150 grams castor sugar<br />1 tablespoon vanilla sugar<br />Pinch of salt<br />1 tablespoon grated lemon rind<br />1 tablespoon chopped almonds<br />1 tablespoon raisins<br />2 tablespoons chopped mixed candied fruit<br />2 tablespoons chopped mixed peel<br /><br />TOPPING<br /><br />15 grams butter melted<br />1 tablespoon icing sugar<br />1 tablespoon vanilla sugar<br /><br />Method<br /><br />-Grease a baking tray with butter or margarine and sprinkle with flour.<br />-Preheat oven to moderately hot (190*C).<br />-Press the cottage cheese through a sieve or liquidize.<br />-Sift the flour with the baking powder on to a pastry board and form a well in the centre.<br />-Add the cottage cheese, eggs, sugar, vanilla sugar, salt, lemon rind, nuts, fruit and peel.<br />-Mix to a firm dough, knead lightly and form into a loaf.<br />-Place on a baking tray and bake for 50-60 minutes.<br />-Transfer the loaf to a wire cooling rack and brush with melted butter while still hot.<br />-Mix the icing sugar and vanilla sugar and sift generously over the loaf.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-10924128831130779552009-12-21T17:09:00.001+05:302009-12-21T17:12:46.175+05:30COCONUT MACAROONS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lPQxfXwkohg/Sy9fBA-j-JI/AAAAAAAAAfU/9xrPa_bmlCQ/s1600-h/macaroons.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_lPQxfXwkohg/Sy9fBA-j-JI/AAAAAAAAAfU/9xrPa_bmlCQ/s200/macaroons.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417653347796908178" /></a>5 egg whites<br />250 grams icing sugar<br />225 grams ground almonds<br />225 grams desiccated coconut<br />Grated rind of ½ lemon<br />1 tablespoon rum<br />Icing sugar to sprinkle<br />100 grams plain chocolate<br /><br />Method<br /><br />-Line a large baking tray with butter paper. Preheat oven to cool (150*C).<br />-Whisk the egg whites until stiff. Fold in half the sifted icing sugar and the ground almonds.<br />-Add the coconut, remaining icing sugar, lemon rind and rum and work altogether to a sticky dough.<br />-Put the mixture into a piping bag fitted with a large plain nozzle, and pipe walnut sized drops onto the butter paper.<br />-Sprinkle the macaroons with icing sugar and bake in the centre of the oven for 20 minutes.<br />-They should have a golden crust on the outside but remain soft inside.<br />-Allow to cool on a wire rack.<br />-Melt the chocolate in a basin over hot water and dip a third of each macaroon in it to coat the end. Leave the chocolate to set before serving.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-78750379197064317902009-12-14T17:34:00.001+05:302009-12-14T17:38:16.034+05:30CHICKEN MARYLAND<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lPQxfXwkohg/SyYqgXYyF_I/AAAAAAAAAew/3c2jDtrF7xk/s1600-h/ChickenMaryland.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="http://4.bp.blogspot.com/_lPQxfXwkohg/SyYqgXYyF_I/AAAAAAAAAew/3c2jDtrF7xk/s200/ChickenMaryland.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415062337481742322" /></a>1 chicken (about 1.5 kg)<br />1 teaspoon salt<br />1 egg<br />1 tablespoon water<br />100 grams breadcrumbs<br />50 grams melted butter<br /><br />Method<br /><br />-Set the oven at moderately hot (200*C)<br />-Cut the chicken into four joints.<br />-Sift the flour and salt together and use to coat the chicken.<br />-Beat the egg with the water.<br />-Coat the chicken with the egg mixture, and then with the breadcrumbs.<br />-Place the chicken in a roasting tin and sprinkle with the melted butter.<br />-Bake the chicken in the oven for 30-40 minutes.<br />-Serve hot.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-64159826745489072462009-12-11T22:23:00.001+05:302009-12-11T22:33:13.842+05:30CURD CAKES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lPQxfXwkohg/SyJ61TCVjaI/AAAAAAAAAeo/JNVgz-64wyU/s1600-h/curdcakes.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://3.bp.blogspot.com/_lPQxfXwkohg/SyJ61TCVjaI/AAAAAAAAAeo/JNVgz-64wyU/s200/curdcakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5414024758114487714" /></a>400 grams cold boiled potatoes<br />50 grams raisins<br />2 eggs<br />25 grams flour<br />Generous pinch of salt<br />400 grams curd cheese<br />5 tablespoons sugar<br />Grated rind of ½ lemon<br />4 tablespoons oil<br />Sugar and ground cinnamon for dusting<br /><br />Method<br /><br />-Peel the potatoes and press them through a metal sieve.<br />-Wash the raisins in hot water and drain.<br />-Work together the potato, raisins, eggs, flour, salt, curd cheese, sugar and lemon rind to form dough.<br />-With floured hands shape the mixture into flat cakes, 2 inches in diameter.<br />-Set the oven to very cool at 110*C.<br />-Heat the oil in a frying pan.<br />-Cook the cakes, a few at a time, for about 8 minutes, until golden brown on both sides.<br />-Keep the cooked cakes warm in the oven.<br />-Mix together a little sugar and cinnamon and sprinkle the cakes on both sides.<br />-Serve with any stewed fruit.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-65377408963492901412009-12-11T18:55:00.001+05:302009-12-11T18:58:17.157+05:30SPICY CHICKEN LIVERS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lPQxfXwkohg/SyJI1mgSO5I/AAAAAAAAAeg/ooB_d0NCAms/s1600-h/spicylivers.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 154px;" src="http://1.bp.blogspot.com/_lPQxfXwkohg/SyJI1mgSO5I/AAAAAAAAAeg/ooB_d0NCAms/s200/spicylivers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413969787758984082" /></a>100 grams chicken livers<br />25 grams soft butter<br />¼ teaspoon salt<br />1 slice white bread<br />1 large lettuce leaf<br />1 tablespoon mayonnaise<br />2 teaspoons red wine<br />1 teaspoon cranberry sauce<br />½ red apple<br />Few drops lemon juice<br />¼ teaspoon sugar<br /><br />GARNISH (optional)<br />1 WEDGE LEMON<br /><br />Method<br />-Wash the chicken livers in cold water, trim and dry well.<br />-Melt half the butter in a pan and fry the livers for 8 minutes over a moderate heat, turning continuously. Season with salt when cool, cut into equal slices.<br />-Toast the bread, spread with the rest of the butter and top with the lettuce.<br />-Arrange the liver on the lettuce and spoon the mayonnaise on top.<br />-Mix the red wine with the cranberry sauce and spoon over the mayonnaise.<br />-Wash core and coarsely grate the apple. Sprinkle with lemon juice and sugar and arrange around one corner of the bread.<br />-Garnish with a wedge of lemon.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-14641159543370242812009-11-30T11:36:00.002+05:302009-11-30T11:40:43.510+05:30SZECHWAN CHICKEN<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lPQxfXwkohg/SxNhoh01ZEI/AAAAAAAAAeM/u-E7DQcWXGQ/s1600/schChicken.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 183px;" src="http://1.bp.blogspot.com/_lPQxfXwkohg/SxNhoh01ZEI/AAAAAAAAAeM/u-E7DQcWXGQ/s200/schChicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5409774926304732226" /></a>1 chicken (1-kg)<br />2 tablespoons light soy sauce<br />1 teaspoon cornflour<br />3 carrots<br />3 spring onions<br />1 red chilli pepper<br />4 tablespoons oil<br />1 tablespoon soy sauce (optional)<br /><br />Method<br /><br />-Halve the chicken and bone it with a sharp knife.<br />-Cut the chicken into bite sized pieces, place them in a shallow bowl and sprinkle with the light soy sauce and the cornflour. Stir well.<br />-Cover and marinate for 30 minutes.<br />-Peel the carrots, trim the spring onions and cut both into thin strips.<br />-Cut the chilli pepper into rings.<br />-Heat 2 tablespoons of the oil in a wok or large frying pan and fry the chicken for 4-5 minutes, stirring continuously.<br />-Remove the chicken from the pan with a slotted spoon.<br />-Heat the remaining oil in the pan and fry the carrot , spring onion and chilli pepper for 5-6 minutes, stirring continuously.<br />-Return the chicken to the pan and heat through with the vegetables, stirring frequently.<br />-Season to taste with soy sauce if desired.<br />-Serve with boiled long grain rice.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-2180659107877820452009-11-30T11:32:00.001+05:302009-11-30T11:35:41.091+05:30FRIED CHICKEN<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lPQxfXwkohg/SxNglpWrTwI/AAAAAAAAAeE/XmUxChTZ8Ak/s1600/fried+chicken.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 146px;" src="http://3.bp.blogspot.com/_lPQxfXwkohg/SxNglpWrTwI/AAAAAAAAAeE/XmUxChTZ8Ak/s200/fried+chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5409773777274490626" /></a>1 chicken (about 1.5kg)<br />75 grams flour<br />1 teaspoon baking powder<br />2 eggs<br />Salt<br />6-7 tablespoons milk<br />Oil for deep frying<br /><br />Method<br /><br />-Sift the flour and baking powder in a bowl.<br />-Beat the eggs with ¼ teaspoon of salt and gradually add 6 tablespoons of the milk.<br />-Stir the egg mixture into the flour to make a smooth batter, adding the remaining milk if necessary.<br />-Heat the oil in a deep saucepan or fryer to 180*C.<br />-Rub the chicken pieces with salt, coat them with the batter and lower them into the hot oil with a slotted spoon.<br />-Deep fry the chicken pieces for 10-15 minutes, turning them occasionally.<br />-Serve hot with a green, tomato or sweet corn salad or mayonnaise.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-69939643269784588122009-11-21T18:06:00.001+05:302009-11-21T18:31:43.333+05:30LUXURY PARTY LOAF<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lPQxfXwkohg/SwfkjtEj5eI/AAAAAAAAAd8/SYrP6vkkG1c/s1600/loaf.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 145px;" src="http://3.bp.blogspot.com/_lPQxfXwkohg/SwfkjtEj5eI/AAAAAAAAAd8/SYrP6vkkG1c/s200/loaf.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5406541179726849506" /></a>4 eggs<br />1 long French loaf<br />5 tablespoons mayonnaise<br />1 small lettuce<br />225 grams sliced ham sausage<br />1 carrot<br />1 stick celery<br />Bunch of radishes<br />1 onion<br />2 tablespoons wine vinegar<br />4 tablespoons oil<br />1 tablespoon chopped parsley<br />Salt and pepper<br />175 grams frozen peas<br />225 grams sliced salami<br />100 grams cheddar cheese<br />2 tablespoons natural yogurt<br />¼ teaspoon paprika powder<br />Few dill and parsley sprigs for garnishing or cheese<br /><br />Method<br /><br />-Hard boil the eggs, plunge into cold water, shell and leave to cool.<br />-Slice the outer crust off the top of the loaf lengthways, to within 5 cm of each end. Scoop out some of the bread, and coat the inside of the loaf with 4 tablespoons mayonnaise.<br />-Separate the lettuce into leaves; wash, drain thoroughly and use to line the inside of the loaf.<br />-Cut the ham sausage into fine strips.<br />-Wash and scrape the carrot and slice into small fingers.<br />-Wash the celery and radishes and slice very finely.<br />-Peel the onion and cut into rings.<br />-Place the sausage, carrot, celery, radishes and onion rings together in a bowl.<br />-Whisk the vinegar with the oil and chopped parsley, season with salt and pepper and stir into the salad.<br />-Blanch the frozen peas in boiling water for 5 minutes and leave to cool.<br />-Cut the salami into fine strips, dice the cheese, and place the peas, salami and cheese together in a bowl.<br />-Make a dressing with the remaining mayonnaise, the yogurt and paprika, season with salt and pepper and stir into the salami mixture.<br />-Fill the inside of the loaf with alternate spoonfuls of the ham, sausage and salami salads.<br />-Slice each egg into 8 wedges and arrange in the salad.<br />-Garnish with sprigs of parsley and dill or cheese, and serve.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com1tag:blogger.com,1999:blog-7128554232702162056.post-26715919091026793552009-11-21T17:49:00.002+05:302009-11-21T18:05:24.773+05:30RAMEKINS OF BAKED CRAB<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lPQxfXwkohg/SwfecEtG2dI/AAAAAAAAAd0/wjSuUE4Y78o/s1600/crab.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://4.bp.blogspot.com/_lPQxfXwkohg/SwfecEtG2dI/AAAAAAAAAd0/wjSuUE4Y78o/s200/crab.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5406534451562207698" /></a>50 grams onions<br />25 grams butter<br />225 grams crabmeat<br />50 grams fresh brown breadcrumbs<br />2 level teaspoons French mustard<br />150 grams natural yogurt<br />3 tablespoons cream or milk<br />Cayenne pepper<br />Salt<br />40 grams cheddar cheese<br /><br />Method<br /><br />-Finely chop the onion and fry in the butter till golden brown.<br />-Flake the crabmeat, taking care to remove any membranes or shell particles.<br />-Mix the onion, crabmeat and breadcrumbs well together.<br />-Stir in the mustard with the yogurt and cream. Sprinkle generously with the cayenne pepper, add salt to taste. Mix with the crabmeat mixture.<br />-Spoon the mixture into individual ramekin dishes.<br />-Grate the cheese thinly over the surface of each dish.<br />-Bake the dishes in a hot oven at 170*C for 25-30 minutes or until really hot.<br />-Serve hot with crisp breads.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-54222077059585334652009-11-21T17:45:00.001+05:302009-11-21T17:49:20.347+05:30HOT CHICKEN SALAD<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lPQxfXwkohg/SwfapQjOjiI/AAAAAAAAAds/27TWHG1gE5w/s1600/hotsalad.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_lPQxfXwkohg/SwfapQjOjiI/AAAAAAAAAds/27TWHG1gE5w/s200/hotsalad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5406530280033783330" /></a>1 head red cabbage<br />3 whole large chicken breasts<br />Salad oil<br />Salt <br />½ cup mayonnaise<br />2 ½ tablespoons milk<br />1 medium zucchini, thinly sliced<br />1 small carrot, grated<br />¼ teaspoon basil<br /><br />Method<br /><br />-Coarsely slice cabbage to make about 5 cups.<br />-Debone chicken breasts and cut into bite sized pieces.<br />-In a frying pan heat 2 tablespoons oil over medium heat. Cook the sliced cabbage and add 1 teaspoon salt. Cook till cabbage is tender, stirring occasionally. Spoon cabbage into a large bowl and set aside.<br />-In the same pan over medium heat, add 1 tablespoon oil and toss in the chicken. Add salt. Cook till chicken is lightly browned and tender, cook for about 3 minutes, stirring frequently. Remove chicken to the bowl with the cabbage.<br />-Into the drippings remaining in the pan, stir in the mayonnaise and milk and mix until smooth; heat through over low heat, stirring occasionally.<br />-Pour the mayonnaise mixture over the chicken and cabbage.<br />-Add the zucchini, carrot and basil; gently toss to mix well.<br />-Garnish as desired.<br />-Serve warm.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-10629868767946035132009-11-16T20:39:00.001+05:302009-11-16T20:42:38.645+05:30STUFFED MEATBALLS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lPQxfXwkohg/SwFrsI9HkhI/AAAAAAAAAdk/62Kskdvp-bA/s1600/Meatballs.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_lPQxfXwkohg/SwFrsI9HkhI/AAAAAAAAAdk/62Kskdvp-bA/s200/Meatballs.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404719433883554322" /></a>450 grams minced beef<br />150 grams minced pork<br />3 tablespoons breadcrumbs<br />4 tablespoons single cream<br />Salt and freshly milled pepper<br />Pinch of garlic powder<br />4 tablespoons chopped chives<br />1 teaspoon paprika<br />50 grams butter<br />3 tablespoons oil<br /><br />Method<br /><br />-Mix the minced beef, minced pork, breadcrumbs and cream together in a bowl and season with salt, garlic powder and pepper.<br />-Work the chives and paprika into the butter and divide the mixture into 4 equal portions.<br />-Divide the minced meat into 4 equal portions.<br />-Using wet hands shape the meat into 4 balls around the butter. Brush them with oil.<br />-Leave meat balls to stand in the refrigerator for 30 minutes.<br />-Preheat the grill, or a grid iron and brush with oil.<br />-Cook the meat balls under a moderate heat for about 30 minutes, turning frequently and brushing repeatedly with the remaining oil.<br />-Serve hot with a green salad.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-31804381948185217162009-11-16T20:36:00.001+05:302009-11-16T20:39:09.063+05:30POTATO AND TOMATO BAKE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lPQxfXwkohg/SwFq_GwEiaI/AAAAAAAAAdc/he7cUMVDkzU/s1600/potbake.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 160px;" src="http://4.bp.blogspot.com/_lPQxfXwkohg/SwFq_GwEiaI/AAAAAAAAAdc/he7cUMVDkzU/s200/potbake.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5404718660197845410" /></a>675 grams potatoes boiled in their skins<br />2 onions<br />450 grams tomatoes<br />450 grams steak fillet<br />1-2 tablespoons oil<br />Salt and freshly milled black pepper<br />Butter for greasing<br />½ teaspoon dried thyme<br />50 grams cheddar cheese grated<br />150 ml soured cream<br /><br />Method<br /><br />-Peel and slice the potatoes. Slice the onions. Wash and slice the tomatoes. Cut the meat into 5-6 thin slices.<br />-Heat half the oil in a frying pan, add and brown the meat for about 2 minutes each side, then remove the meat from the pan and season with salt and pepper.<br />-Grease an ovenproof dish with butter and cover the base with a layer of sliced potato.<br />-Arrange the meat over the potato, sprinkle it with the remaining oil and cover with alternate layers of potato, tomato and onion. Sprinkle with salt, pepper and the thyme.<br />-Stir the cheese into the soured cream and pour the mixture into the dish. <br />-Bake in a moderately hot oven 200*C for 15 minutes.<br />-Serve hot with a fresh green salad.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-13453105567950276692009-11-08T18:52:00.000+05:302009-11-08T18:54:05.344+05:30SPAGHETTI WITH ZUCCHINI AND MOZZARELLA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lPQxfXwkohg/SvbGYJ0lO_I/AAAAAAAAAdU/pdNIlzz5VuI/s1600-h/spaghetti.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 160px;" src="http://2.bp.blogspot.com/_lPQxfXwkohg/SvbGYJ0lO_I/AAAAAAAAAdU/pdNIlzz5VuI/s200/spaghetti.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401722921333111794" /></a>225 grams spaghetti<br />1 ½ tablespoons butter or margarine<br />450 grams zucchini, grated<br />225 grams mozzarella cheese, grated<br />½ cup cream<br />½ teaspoon salt<br />¼ teaspoon basil<br /><br />Method<br /><br />-Prepare the spaghetti as per the packet instructions.<br />-In a frying pan heat the butter over medium heat and cook the zucchini until tender, for about 5 minutes.<br />-When the spaghetti is done, drain. Return spaghetti to the saucepan; add the zucchini and all the remaining ingredients.<br />-Toss the spaghetti mixture over low heat until all the cheese is melted.<br />-Serve hot.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-10798773481889615112009-11-08T18:24:00.002+05:302009-11-08T18:54:40.074+05:30INDONESIAN FRIED RICE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lPQxfXwkohg/SvbF8NGGm2I/AAAAAAAAAdM/zJ5KfcI7mcs/s1600-h/fried+rice.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://3.bp.blogspot.com/_lPQxfXwkohg/SvbF8NGGm2I/AAAAAAAAAdM/zJ5KfcI7mcs/s200/fried+rice.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401722441175571298" /></a>2 eggs<br />Salt and ground black pepper<br />4 tablespoons oil<br />8 spring onions<br />2 cloves garlic<br />1 red chilli, deseeded<br />2.5 cm piece of root ginger, peeled<br />350 grams cooked chicken, diced<br />175 grams shrimps, peeled and cooked<br />350 grams cooked long grain rice<br />3 tablespoon soy sauce<br />1 teaspoon anchovy essence<br />Chopped parsley to garnish<br />Choice of vegetables can also be added.<br /><br />Method<br /><br />-Beat the eggs together with 1 tablespoon water, salt and black pepper.<br />-Heat 1 tablespoon of the oil in a pan and when hot pour in the beaten eggs. Cook until golden and set. Slide out of the pan and reserve.<br />-Very finely chop the spring onions, garlic, chillies and ginger.<br />-Heat the remaining oil in the pan. Add the chopped vegetables and cook until golden.<br />-Stir in the chicken, shrimps, rice, soy sauce and anchovy essence. Season and fry the mixture until piping hot, adding more oil if necessary.<br />-Cut the egg pancake into strips and arrange on top of the rice. Garnish with parsley.<br />-Serve hot.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-55682096655522645032009-11-01T16:17:00.001+05:302009-11-01T16:19:02.133+05:30CLASSIC BAKED CHEESECAKE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lPQxfXwkohg/Su1nhVJAXEI/AAAAAAAAAdE/FOLEJ528vFM/s1600-h/bakeCheesecake.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_lPQxfXwkohg/Su1nhVJAXEI/AAAAAAAAAdE/FOLEJ528vFM/s200/bakeCheesecake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5399085350595353666" /></a>For the base<br />125 grams shortbread biscuits, crushed<br />3 tablespoons butter, melted<br />For the filling<br />500 grams cream cheese<br />¾ cup castor sugar<br />Finely grated rind of 1 lemon<br />2 tablespoons lemon juice<br />3 eggs<br />300ml cream<br /><br />Method<br /><br />-Combine biscuits and butter together. Press firmly into base of springform pan.Refrigerate till firm.<br />-Beat cheese and sugar together till smooth.<br />-Thoroughly beat in the lemon rind, juice and eggs.<br />-Gently blend in the cream.<br />-Pour into prepared pan.<br />-Bake at 160*C for 45 minutes.<br />-Turn off oven and leave cheesecake undisturbed for a further 30 minutes.<br />-Allow to cool. Chill in refrigerator for several hours.<br />-Decorate as desired with fresh or canned fruit and cream.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-80279424808453343952009-11-01T16:14:00.001+05:302009-11-01T16:17:11.666+05:30SESAME STEAK<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lPQxfXwkohg/Su1m-q7oKXI/AAAAAAAAAc8/AkSYHKWbkUM/s1600-h/Sesame_Steak..jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://2.bp.blogspot.com/_lPQxfXwkohg/Su1m-q7oKXI/AAAAAAAAAc8/AkSYHKWbkUM/s200/Sesame_Steak..jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5399084755149400434" /></a>Salad oil<br />2 ½ tablespoons sesame seeds<br />¼ cup soy sauce<br />1 ½ tablespoons lemon juice<br />2 teaspoons sugar<br />Pepper to taste<br />600 grams round steak cut 2.5 cm thick<br />3 medium green peppers<br />1 large red pepper<br />1 large carrot<br />1 large onion<br />½ teaspoon salt<br /><br />Method<br /><br />-In a small saucepan over medium heat, pour 1 tablespoon salad oil and cook the sesame seeds until golden, stirring frequently.<br />-In a baking dish, mix the sesame seeds with their cooking oil, soy sauce, lemon juice, sugar and pepper. Place the steaks in this marinade, turn to coat both sides. Cover and refrigerate for at least 2 hours, turning steak over once.<br />-Cut green and red peppers into 1.3 cm wide strips.<br />-Cut carrot crosswise in half and then lengthwise into thin strips.<br />-Cut onion into 6mm thick slices.<br />-In a frying pan heat 2 ½ tablespoons oil, cook green and red peppers, carrot, onion . Add salt and cook until vegetables are tender, stirring occasionally.<br />-While vegetables are cooking preheat grill.<br />-Place steak on the grilling rack, reserving the marinade.<br />-Grill steak for 10 to 15 minutes or until done, brushing often with the marinade and turning steak once.<br />-To serve thinly slice the steak and arrange on a warm platter along with the vegetables.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0tag:blogger.com,1999:blog-7128554232702162056.post-79166491638111340182009-11-01T16:09:00.001+05:302009-11-01T16:14:26.007+05:30PORK CHOPS STROGANOFF STYLE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lPQxfXwkohg/Su1mbPtuiZI/AAAAAAAAAc0/xZbyl4DyNIg/s1600-h/porkchop.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 168px; height: 200px;" src="http://2.bp.blogspot.com/_lPQxfXwkohg/Su1mbPtuiZI/AAAAAAAAAc0/xZbyl4DyNIg/s200/porkchop.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5399084146547919250" /></a>1 ½ tablespoons olive oil<br />4 pork chops, each cut 2.5 cm thick<br />1 large onion sliced<br />100 grams mushrooms, sliced<br />¼ cup water<br />2 teaspoons prepared mustard<br />½ teaspoon salt<br />½ cup sour cream<br />Chopped parsley for garnishing<br /><br />Method<br /><br />-Heat oil in pan and cook pork chops over medium high heat, until well browned on both sides. Remove and set aside.<br />-In the remaining drippings in the pan, cook onions and mushrooms over medium heat, until tender, stirring occasionally.<br />-Return pork chops to pan; add water, mustard and salt. Boil. Reduce heat to low and cover and simmer for 1 hour or until pork chops are tender.<br />-Remove pork chops to a warm platter.<br />-In the liquid remaining in the pan, stir in sour cream until blended. Heat through but do not boil.<br />-Pour the sauce over the pork chops.<br />-Garnish with chopped parsley.<br />-Serve hot.Lotikahttp://www.blogger.com/profile/12050969089966332973noreply@blogger.com0