Let’s sweeten the beginning of the week with this delicious dessert.
Ingredients:
200 g dark chocolate
200g butter
7 the number of eggs
270 g sugar
125 g flour
’50 Natural cocoa
fat forms
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Irresistible chocolate souffle
Let’s sweeten the beginning of the week with this delicious dessert. Ingredients: 200 g dark chocolate 200g butter 7 the number of eggs 270 g sugar 125 g flour ’50 Natural cocoa fat forms (more…) Share... Read more
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Some Slow Roasted chicken recipe
GARLIC ROASTED CHICKEN INGREDIENTS 1 free ranch whole chicken 2 whole heads of garlic, unpeeled and cut in half horizontally 2 TBSP Extra Virgin Olive Oil 1 cup white wine 3/4 cup chopped fresh herbs: Rosemary, Thyme, Lavender, Marjoram Salt and Pepper Preheat oven to 375° Rinse chicken inside and out with cold water. Drain and pat dry. Mix together 1 TBSP fresh ground pepper, 1TBSP sea salt and herbs in a small bowl. In a 9×14 roasting pan,... Read more
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Bamya: Afghan vegetable dish and Afghan Pekaowra
There are many different Afghani food recipes online and offline, but every part of the country has it’s own authentic Afghani recipes with it’s own traditional style of cooking. Afghan cooks are not accustomed to using exact measures when they are cooking. I try to give such measures, without which many of the recipes would be puzzling to non-Afghans, but I don’t mean them to be taken them too literally; especially with ingredients... Read more
- Nov
- 02
- 2011
Irresistible chocolate souffle
- Oct
- 25
- 2011
Some Slow Roasted chicken recipe
GARLIC ROASTED CHICKEN
INGREDIENTS
1 free ranch whole chicken
2 whole heads of garlic, unpeeled and cut in half horizontally
2 TBSP Extra Virgin Olive Oil
1 cup white wine
3/4 cup chopped fresh herbs: Rosemary, Thyme, Lavender, Marjoram
Salt and Pepper
Preheat oven to 375°
Rinse chicken inside and out with cold water. Drain and pat dry. Mix together 1 TBSP fresh ground pepper, 1TBSP sea salt and herbs in a small bowl. In a 9×14 roasting pan, cover chicken with olive oil making sure to coat entire bird. Rub salt, pepper and herb mixture all over chicken including inside the cavity. Wrap chicken legs together with string. Put halved garlic heads into pan around chicken. Put roasting pan in oven on center rack and cook for 20 minutes.
- Oct
- 02
- 2011
Bamya: Afghan vegetable dish and Afghan Pekaowra
There are many different Afghani food recipes online and offline, but every part of the country has it’s own authentic Afghani recipes with it’s own traditional style of cooking.
Afghan cooks are not accustomed to using exact measures when they are cooking. I try to give such measures, without which many of the recipes would be puzzling to non-Afghans, but I don’t mean them to be taken them too literally; especially with ingredients like salt, pepper, sugar, cooking oil, amounts can be changed to suit individual tastes. Cooking is usually done by the female members of the family, although for big occasions and parties, professional male cooks are hired. The men of the family are usually responsible for shopping.
Family is much broader concept the East and it doesn’t refer only to immediate relatives. The size Asian extended family means that a large amount of food must be cooked each day and that takes considerable time. Food tends to be cooked slowly so that the full flavors of the ingredients are brought out. Often the Pallaw (rice) will taste better when warmed up the next day.
Bamya or okra is an Afghan vegetable dish consumed with dogh in the hot summers of Afghanistan. It is considered a cool dish since it cools the body down in the heat of the Summer.
- Sep
- 22
- 2011
Cooking Bhutanese, where chili is a vegetable
Food of Bhutan is simple, yet delicious. On first impression, the cooking method would suggest that the food is bland, but the reality is just opposite. Bhutanese dishes consist of steamed rice (red rice and white rice) with abundant choice of curries, both vegetarian and non vegetarian, and are usually hot and spicy. The most popular Bhutanese dish is “Ema Datsi” prepared entirely from chilies and cheese. This dish is distinctly Bhutanese and is very hot. Each region in Bhutan has its own specialty and you will get plenty of opportunity to taste its each delicacy that is truly Bhutanese. The Bhutanese prepare yummy appetising food with their simple methods. With their food, they can make the guests licking their fingers. The Bhutanese are also fond of eating Tibetan specialities such as momos and noodles.
Use of Chili
Traditional Bhutanese food always features spicy red and green chillies, either dried or fresh. Most Bhutanese love eating spicy food. Chilies are used in preparing almost all Bhutanese dishes. Other than the chilies, there are few ingredients. Bhutanese don’t use spices in cooking their food. Just with chili and salt, they can cook delicious food.
Rice
Every region in Bhutan has its own distinct flavor. Bhutanese consume rice with their meat and vegetables. The dishes are accompanied by rice. Rice is the staple diet of the people and is consumed in various forms from breakfast to dinner. They are fond of red rice, with is a short grain of light, nutty flavor. Red rice is the part of every Bhutanese banquet. Sometimes, rice is flavored with saffron.
- Sep
- 12
- 2011
Nepal Cooking – Video lessons
How to make Best ‘Shakshuka’ in Nepal!
INGREDIENTS:
1 Kg tomatoes
6-8 eggs
300 gr onions
1 head of garlic
50 gr coriander
Olive oil
Spices: salt, sugar, black pepper.
PREPARATION:
Cut the onion, garlic and the tomatoes into small pieces.
We fry the onion and the garlic until golden brown.
Add the tomatoes and fry for 10 minutes on medium fire, until everything becomes saucelike
Add all the spices.
Add the eggs on top of the tomato sauce, cover the pot
Cook for about 15 minutes until the eggs are well cooked.
Just before you finish cooking the dish, add coriander on the top.
Serve hot.
Enjoy!
- Sep
- 12
- 2011
Bhutanese Cuisine – (The Chili – Cheese Combo)
Cooking Bhutanese food has got to be one of the most uncomplicated ways of cooking. Yet, if you do it right, the food that you cook can be exquisite. Almost all Bhutanese meals consist of a generous helping of rice and one or more “curry” dishes. I quote curry because of a lack of a better English word. In Dzongkha those dishes are called tshoem. The rice is boiled (or steamed) and can be white polished rice (called ja chum)or a unique variety of Bhutanese rice which is pink in color (called eue chum). The pink or red sice is heavier and has a slightly nutty flavour. Outside Bhutan it can be found in some specialty food stores in some larger US cities like LA, SF and NY.
With the risk of oversimplifying things, I’d say that the basic principle behind most Bhutanese dishes is pretty simple… “Water, butter, boil!”. Most of the dishes are boiled in water with some oil and other garnishing. The method is so simple yet you can get a lot of dishes done this way. (A word of caution, most beginners in Bhutanese cooking tend to flood their dishes, use small amounts of water and add more as you go). The real differences comes from the main ingredients. These can be common stuff like beans or potatoes to exotic delicacies like orchids, fern fronds and canes. These can be dried or fresh, depending on the season.
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Use of Chili: Traditional Bhutanese food always features spicy red and green chillies, either dried or fresh. Most Bhutanese love eating spicy food. Chilies are used in preparing almost all Bhutanese dishes. Other than the chilies, there are few ingredients. Bhutanese don’t use spices in cooking their food. Just with chili and salt, they can cook delicious food.
- Sep
- 10
- 2011
Two traditional Viennese strudels
Apple strudel (Apfelstrudel)
Apple strudel (Apfelstrudel) is a traditional Viennese strudel and a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867-1918).
A strudel is a type of sweet or savoury layered pastry with a filling inside, that gained popularity in the 18th century through the Habsburg Empire (1278-1780). Austrian cuisine was formed and influenced by the cuisines of many different peoples (Turkish, Swiss, Alsacian, French, Dutch, Italian, German, Bohemian-Moravian, Hungarian, Polish, Croatian, Slovenian, Slovakian, Serbian, and Jewish cuisines) during the many centuries of the Austrian Habsburg Empire’s expansion. Strudel is related to the Ottoman Empire’s pastry baklava, and came to Austria via Turkish to Hungarian and than Hungarian to Austrian cuisine. Strudel, a German word, derives from the Middle High German word for whirlpool or eddy.
Ingredients:
For the dough:
10-1/2 oz. bread flour
l/6 oz. salt
1-l/2 oz. vegetable oil
5-1/3 oz. water, lukewarm
For the filling:
4-1/2 lb. apples (Golden Delicious), sliced
5-l/3 oz. granulated sugar
1-1/2 oz. dark rum (Myers)
5-1/3 oz. raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)
For the buttered breadcrumbs:
10-1/2 oz. butter (unsalted)
10-1/2 oz. bread crumbs
