Starting early on testing new cookie recipes for the Christmas Holiday.

Today I made a Lemon Shortbread type Cookie. I liked it.

It's a keeper.

Easy Lemon Cookies (Buttery & Lightly Crispy!) YouTube

By Pastry Living with Aya

Ingredients To Make Lemon Cookies

For about 3-dozen 2.3 inches (6 cm) cookies

Cookie Dough:

• Unsalted butter 226 g (2 US sticks)

• Powdered sugar 90 g (3/4 US cup)

• Salt 1/2 tsp

• Lemon zest: 1 medium lemon

• Lemon juice: 10 g (2 tsp)

• All-purpose flour 290 g (2 1/3 US cups)

• Cornstarch 25 g (3 Tbsp *Level the surface.)

Bake (Preheated) at 350ºF (175ºC) for about 10 - 15 minutes until the edge gets lightly golden brown.

Adjust the baking time depending on the thickness and size of the cookies, oven, etc.

Lemon Glaze:

• Powdered sugar: 80 g (2/3 US cup)

• Lemon juice: 15 g (1 Tbsp)

** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

Pastry Living with Aya - YouTube

www.youtube.com/@PastryLivingwithAya

This seafood pasta salad is a hearty mix of shrimp, bell pepper, grape tomatoes, celery, and scallions coated in a flavorful, mayonnaise-based dressing. It's the perfect quick, easy, and summery dish for your next cookout. A welcomed departure from your typical pasta salad, it has a little bit of a kick thanks to a touch of Tabasco, contrasting the creamy dressing and sweet bell peppers.

12 oz. uncooked medium pasta shells (I used 16)

1 cup mayonnaise

1 Tbsp. Creole mustard (spicy brown mustard works too)

1 Tbsp. fresh lemon juice (from 1 lemon)

1 tsp. Creole seasoning (such as Tony Chachere's)

3/4 tsp. hot sauce (such as Tabasco)

Pinch of kosher salt

1 (16-oz.) pkg. frozen peeled cooked extra-small shrimp, thawed

1 small (8 oz.) red bell pepper, chopped (about 1 1/4 cups)

1 cup halved multicolored grape tomatoes

1/2 cup finely chopped celery (from 2 medium [2 1/2 oz. total] celery stalks)

1/3 cup thinly sliced scallions (from 2 large [1/2 oz. each] scallions)

1/3 cup thinly sliced fresh chives

1/3 cup finely chopped fresh flat-leaf parsley

Directions

Cook and drain pasta:

Cook pasta according to package directions. Drain. Spread pasta on a baking sheet lined with parchment paper. Let cool completely, about 20 minutes.

Make dressing:

Stir together mayonnaise, mustard, lemon juice, Creole seasoning, hot sauce, and salt in a large bowl.

Finish pasta salad:

Gently stir in cooled pasta, shrimp, bell pepper, tomatoes, celery, scallions, chives, and parsley until thoroughly coated. Serve immediately or store in an airtight container in refrigerator up to 2 days.

In addition to my building projects I am also planning out new recipes to make. One of the desserts I am making is a butterscotch apple sour cream pie. The base is a standard sour cream and cream cheese pie, and the topping (which most people just dump a can of pie filling on) will be warm sautéed apples with a homemade butterscotch sauce.

This was really easy to make and came out just about right. It does not have a strong butterscotch flavor, but I am going to let it sit for a bit. If it does not come out as it sets, I will switch to the dark brown sugar instead of the light brown sugar. Easy as that!

2 Tbsp Unsalted butter

1/3 Cup Cream

1/3 Cup Brown Sugar

Combine over medium heat, and simmer for 4 minutes on low. Cool and enjoy!

Theme: Tastes Of Life

Year Twelve Of My 365 Project

Flickr Fridays Theme: Measure [chosen for their gallery Flickr Friday - Measure]

... but what size, 1/2tsp, tsp, dsp or tbsp?

When my teens bake it's definitely messier than this! We love baking with coconut sugar, it gives a lovely taste. Happy Flickr Friday!

Original exposure May 2019

Otmoor RSPB, Oxfordshire

Chamonix 810V

Nikkor-SW 150 f/8

Ilford FP4+ 8x10

2" f/45

Rear and front tilts forward, down angle on Arca Cube head

No filters

8x10 neg developed with Pyrocat HD 2:2:100 in BTZS tube

N-1, 8'05" (5min prewash in distilled water; 1min acetic acid stop bath; 10min fix in TF4; 1min sodium sulfite hypoclear; 30min wash). Slice taken off left-hand edge of neg (dark-slide incursion into shot!).

Argyrotype as follows, using Fotospeed sensitizer and following Christopher James AltPro bible guidance:

About 3ml argyrotype sensitiser + 1 drop of tween solution (taken from mix of 1 drop Tween 20 60% soon with 5 drops distilled water.

Jan 5th 2020, 21ºC, humidity 50%, paper dried for an hour or so before exposure but not otherwise prehumidified. Bergger Cot320 11x14” paper.

43 minutes under UV lamp, 5mins wash in 1.5l distilled water with squeeze of lemon juice, 5mins in 1.5l tap water, 3mins in 1.5l tap water with 1tbps+1heaped tbsp of hypo crystals (constant agitation for all these steps). Final wash: 30mins face down in tap water, change of water, 30mins face up, hang to dry.

Print digitized with Nikon D800E and 85PC-E tilt-shift

The weather has been on the cooler side for the last couple of days, but that will change tomorrow! Anyhow, I felt like making this variation of fresh pea soup. Try it and tell me if you like it!

Green soup

This soup is delicately flavored in spite of all the garlic. You can add more garlic if you want! This was inspired by an episode of Jacques Pepin, when he made soup out of wilted salad greens in the fridge. I am always in favor of experimenting so saute an onion in butter or ghee to add some body and fat if wanted

1 10 0z pkg frozen green peas

1 10 0z pkg frozen mukimame

5 cloves of raw garlic

4 cups (more or less) of water

Cook all of the above until the mukimame is tender

Put in salt to taste, add 1 tbsp dried or a handful of fresh fines herbes or other green spices that you like. Try it first with the fines herbes.

Turn stove off or remove pot from heat

Add immediately:

½ lb power greens (blend of salady greens)

When these are good and wilted, and the soup has cooled down to warm (not hot!), blend until pureed. Be careful, and make sure you don’t have a green explosion. Season to taste. Heat up before serving if desired, this is good cool but not cold.

Makes about 6-7 cups of soup.

Basic nutritional info (did not calculate vitamins and minerals, but should be packed)

115 cal per cup

10 gr protein per cup (I put 18 at first, but that was incorrect)

I made this photo by waving a WHITE LED strip up and over a soft-ball-sized soap bubble during a four-second time exposure. There are 26 LED lights in the strip.

Again, the LED lights are white, and it's the soap-sphere that acts like a prism to extract all these colors from that white light.

I got the "recipe" for making these bubbles from a post on the FB group "The Maine Photography Page" by Megan Lowell, who has some beautiful pictures AND videos of the crystalline structures that form on the surface of such bubbles when they're exposed to very cold (12° F. or less).

It was too windy outside in the 7° air to keep my bubbles from breaking the other night, but while practicing making bubbles in the warmth of my kitchen I noticed the reflection in a bubble of one of my kitchen lights had transformed into a multi-color spectacle, so I thought I'd see what bubbles would do to a line of LEDs, and here's one of the results. Background is black velvet; bubble is blown onto a glass vase. Canon T7i, f20, 4sec, ISO 100. This one bubble lasted well over 20 minutes! And was a well-behaved subject.

Megan OK'd my request to put her recipe here:

1 cup warm water

2 Tbsp sugar

3 Tbsp dish soap [Chip used "Ivory" brand]

3 Tbsp corn syrup

Stir mixture until sugar is dissolved.

Use a straw to blow a bubble onto a frozen surface.

This may take a few tries as the bubbles are delicate and pop easily.

Bubbles generally start to freeze at 12° but freeze much better when the temps drop to the single digits or below.

[C7 3611] Alt Tags: Canon Rebel T7i EOS 800D

Here is a link to 'Traveling With Simone'

www.flickr.com/photos/withsimone/51700929866/in/dateposted/

_____________

Simone's Recipe

Gâteau Breton aux Pommes (dairy)

Breton Apple Cake

Caramel sauce (prepare ahead of baking the cake)

½ cup brown sugar

½ cup sugar

½ cup rich non-dairy creamer

In a saucepan, combine brown sugar, sugar, creamer and margarine.

Bring to a boil over moderate heat while stirring constantly until sugar is dissolved.

Cake

Grease and flour an 8” cake pan. Preheat oven to 350

Prepare apples:

4 firm, tart apples (such as Pink Lady or other; about 2 lb.), peeled, cored, sliced ½” thick.

Heat 2 Tbsp. melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 Tbsp. sugar, and cook, stirring occasionally, 10–12 minutes.

For the batter:

10 tablespoons (1½ sticks) unsalted butter or margarine, melted, slightly cooled.

1¼ cups all-purpose flour

1 cup plus sugar

1 teaspoon baking powder

¾ teaspoon kosher salt

1 teaspoon finely grated lemon zest

3 large eggs

Mix flour, baking powder, salt, lemon zest, and the cup sugar in a large bowl.

Whisk eggs and remaining 10 Tbsp. melted butter/margarine.

Add to dry ingredients and blend until smooth.

Arrange half of the apples in the bottom of prepared cake pan.

Pour half of batter over apples, top with remaining apples, and then with remaining batter.

Bake cake until top is golden and a tester inserted into the center comes out clean, 50 -55minutes.

Let cake cool slightly. I do not unmold the cake, it looks fine in a glass baking dish.

Prick with a tooth pick and pour the caramel sauce over.

Serve cake with additional caramel sauce or crème fraiche (optional).

A morning revelation. Plain Quaker oats with 1 Tbsp of #nutella #100x. ift.tt/2csjgl2

Blueberry muffins with blueberry jelly filling, fresh from the oven.

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup + 2 tbsp sugar

2 large eggs

2 tsp baking powder

1 tsp pure vanilla extract

1/2 tsp finely grated lemon zest

1 3/4 cups all-purpose flour

1/4 cup finely ground yellow cornmeal

1/4 tsp salt

1/8 tsp ground cinnamon

1/2 cup milk

4 1/2 cups Fresh or fresh frozen blueberries, lightly rinsed and dried

Filling:

2 Cups blueberries -- heat in microwave stirring after each minute until you have a thick, chunky syrup. Chill to firm (a few hours). (note: I make this the day before using 3 Cups and use the extra while it's hot as a topping for pancakes and waffles. I don't add any sugar as I think the blueberries are quite sweet enough alone.)

This recipe is sensitive to the order you add the ingredients. Also be careful not to overmix or you will end up with rubbery, tough muffins. Preheat the oven to 375 degrees. Grease 12 regular muffin cups or line them with paper liners. Using a mixer, cream the butter and 1 cup of the sugar in large bowl. Add the eggs one at a time, beating well after each addition. Add the baking powder and mix well. Add the vanilla extract and lemon zest to the batter, again mixing well.

In another bowl, combine the flour, cornmeal, salt and cinnamon. Add half of this dry mixture to the batter and mix lightly; then add the milk and stir well. Add remaining dry mixture and stir just to combine; do not over mix. Fold in the blueberries. Spoon the batter into the muffin cups to half fill. Add a generous dollop of blueberry syrup jelly. Fill the muffin cups, add a small syrup dollop to the center and then sprinkle them evenly with the remaining 2 tablespoons of sugar. Bake in the center of the oven until the muffins are golden brown about 25 minutes. Cool the muffins in the pan on a wire rack for 15 minutes. Then remove them from the cups onto a rack to cool completely. Yields: 12 muffins.

If you make oversized muffins, reduce the baking temp. 25 degrees and cook them about 35 minutes.

You can sub lemon pie filling for the blueberry jelly... those are yummy too.

Blogged at kitchensimplicity.com/deep-purple-monday/

60 kcal/ball !! may be you wanna try ? here's the recipe

- soak 1 cup rice in water for 2 hours, drain & set aside

- mix 500 gr fish meat to paste with food processor

- add 1 tsp minced ginger + 1 cup water chestnut + 1 cup cilantro + 2 egg whites + 1 tbsp fish sauce and mix to well blended

- line base of bamboo steamer with baking sheet

- form balls with the fish paste (1tbsp) and roll on rice and put them in the steamer

- steam for 15 minutes

1 1/2 lbs. Gulf Shrimp (larger the better) with heads and shells ON. Do not let anyone tell you you can do this with peeled shrimp, you need the shells and heads to get the right flavor!

4 tbsp Extra Virgin olive oil

4 tbsp salted butter

3 tbsp coarse ground black pepper

1/2 tsp smoked paprika

1/2 tsp ground thyme

1 tsp Italian seasoning

1/2 tsp Sea Salt

1/2 tsp cayenne pepper

6 cloves Garlic minced

2 bay leaves

1/4 cup Worcestershire Sauce

1 cup dry white wine

1 tbsp lemon juice

1 tbsp Louisiana hot sauce

Heat olive oil and 2 tbsp butter in a large sauté pan over high heat. Add shrimp, spices, and bay leaves tossing frequently over 3 minutes to coat shrimp well. When the shrimp have turned pink, add the lemon juice, worcestershire sauce, hot sauce and finally the wine. Continue to cook until wine is reduced by about half. Remove from heat and swirl in the remaining cold butter. You can add even more butter if you wish. Serve with lots of warmed French bread for sopping up the delicious sauce. Put bibs on everybody because it's wonderfully messy to peel and eat.

Roasted Smashed Potatoes

3 lbs baby red potatoes

1/2c extra virgin olive oil

2 tbsp dried rosemary leaves

4 tbsp granulated garlic

1 tsp celery seed

1 tsp fennel seed

1 tsp salt

1 tsp ground white pepper

Toss all ingredients together in a large mixing bowl and let marinade for 1 hour, re-tossing occasionally.

Preheat oven to 425º

Lay out potatoes in a single layer on a baking sheet and roast in the center of oven for 45 min.

1/2c. butter

1c. heavy cream

1/2c. stock

Remove roasted potatoes from oven and return to mixing bowl. Add butter and cream and mash the potatoes mixing in the butter and cream. Add stock in small portions until the potatoes are creamy but still have some substance to them. Cover and set aside.

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The Filling

1 lb ground lamb

1 lb ground veal

1 lb ground bison or venison

1/2c. all purpose flour

1/2c. reserved fat from browned ground meats

1c. chopped shallots

1/2c. chopped fennel bulb

2 tbsp minced garlic

red wine for deglazing (~3/4c.)

1 tub (~2 tbsp) Knorr concentrated beef stock

2 tbsp veal or game demiglace ( Wms. Sonoma; Wegmans; Whole Foods)

1 tbsp Worcestershire sauce

1 tbsp smoked sea salt

1 tbsp ground black pepper

2 tsp ground thyme

1 to 2c. water

In a large cast iron Dutch oven, over medium high heat, brown all of the ground meats. Remove the browned meats with a slotted spoon and pour off all the fat, reserving 1/2 cup. Return 1/2 cup of fat to the Dutch oven, reducing heat to medium, and add the flour. Make a medium brown roux (peanut butter color) stirring constantly. Once you have reached medium brown, add shallots and fennel mixing in well and continue to cook for about 5 minutes. Add garlic and cook for another minute, deglazing the bottom of the pot with red wine as needed to prevent any scorching. Return the browned meats to the pot and mix in well. Add all remaining ingredients except the water and combine. Add water gradually and incrementally only enough to create a thick gravy of pie filling consistency (not runny). Simmer over medium low heat for 20 minutes stirring occasionally to prevent scorching add water or wine if the mixture becomes too thick.

Pour the filling into a large baking dish such as a lasagna dish. Carefully spread the potatoes on top of the meat filling being careful not to let them mix in. Top with some shredded cheddar and sprinkle smoked paprika on top. Bake in a 300º oven for 30 minutes. Pie is then ready to serve or refrigerate. The refrigerated pie can very be easily cut into portions to be reheated individually in oven or for that matter, in the microwave. Bon Appétit!

Once cooked, chestnuts acquire a sweet flavour and a floury texture similar to the sweet potato. The cooked nuts can be used for stuffing poultry, as a vegetable or in nut roasts. They can also be used in confections, puddings, desserts and cakes. They are used for flour, bread making, a cereal substitute, coffee substitute, a thickener in soups and other cookery uses.

Roman soldiers were given chestnut porridge before going into battle and because of this the Romans planted sweet chestnut trees across all of conquered Europe. They also carried flat chestnut flour cakes to sustain them during long marches. An update of that cake is called castagnaccio.

Here's a recipe for castagnaccio.

3 cups chestnut flour / 10 walnut kernels minced / 2 cups pine nuts / 1 cup raisins / 2 twigs fresh rosemary /2 cups water / 4 tbsp olive oil extra virgin 1 pinch sea salt.

Pre-heat the oven to 180° C (356° F) and soak raisins in warm water for about 10/20 minutes.

Sift the chestnut flour in a bowl and add a pinch of sea salt.

Add the water and mix slowly with a whisk. Add a tablespoon of Extra Virgin Olive Oil and keep whisking.

Put a baking sheet into the baking tray and grease it with oil.

Add a fistful of raisins (previously squeezed), pine nuts and walnut kernels, and mix.

Pour the dough in the baking tray and flatten it. Add the remaining walnuts, pine nuts and raisins and the two rosemary twigs. Sprinkle with a bit of extra virgin olive oil the surface of the dough.

Bake for about 25/30 minutes until you see small cracks on the surface and till it gets a chocolate brown colour.

Cut in slices and serve.

2 medium aubergine (eggplant), trimmed and chopped into 1-inch chunks

3 large stalks fresh basil, leaves picked and roughly chopped, reserving the stems

2 garlic cloves, minced

400g can crushed tomatoes

1.5 tsp dried oregano

450g pasta, any type

Ricotta salata for grating (can substitute with pecorino and/or feta)

Olive oil, sea salt & coarse ground black pepper

Add the aubergine to a mixing bowl with 2 tbsp olive oil, 1 tsp each sea salt & black pepper. Stir well to coat everything and transfer to a parchment-lined baking tray in a single layer. Bake in a pre-heated 220C oven for 25 minutes, mixing it around halfway, until golden.

Meanwhile, place a large high rimmed pan over a medium-high heat and add 1.5 tbsp olive oil and the garlic. Stir around for one and a half minutes to gently heat. Add in the tomatoes, the basil stems, oregano, and 1 tsp each sea salt & black pepper. Bring to a boil, then reduce heat and simmer.

Add the pasta to a large pan of salted boiling water and cook until al dente.

When the pasta is ready, remove the basil stems from the sauce and add in the drained pasta, together with half a cup of the pasta cooking water. Add in the roasted aubergine and most of the chopped basil leaves. Mix well to combine.

Divide between bowls, grate over a generous amount of the cheese and garnish with the remaining basil.

(Serves 2-4, depending on portion sizes)

For Caramel Sauce:

Caramel:

6 tbsp. light corn syrup

1/2 cup plus 2 tbsp sugar

2 tbsp. unsalted butter

1/2 cup heavy cream

In a heavy medium saucepan, stir corn syrup and sugar, until sugar dissolves and mixture starts boiling, the cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to heatproof pitcher and let cool

For Souffle:

Vegetable oil

1 teaspoon unflavored gelatin

3 large eggs, separated

2 tablespoons cornstarch

1 cup plus 2 tablespoons whole milk

6 tablespoons sugar, divided

6 tablespoons fresh lemon juice

1 1/2 teaspoons finely grated lemon peel

Lightly oil six 3/4 cup souffle dishes, set aside.

Pour 1/4 cup water into small bowl. Sprinkle gelatin over;, let stand until gelatin softens, about 15 minutes

Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. combine milk and 3 tablespoons sugar in heavy medium saucepan, stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk constantly over medium heat until custard thickens, about 2 -4 minutes. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture ; stir until gelatin dissolves. Transfer custard to medium bowl; let stand 10 minutes to cool slightly.

Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blen. Set bowl over saucepan of simmering water (do not allow bowl bottom to touch water); whisk constantly about 2 minutes, until all sugar dissolves completely. Transfer egg white mixture to large bowl of stand mixer and beat until stiff peaks form.

Fold egg white mixture nto warm lemon custard in 3 additions.

Divide lemon custard amond prepared souffle dishes. Refrigerate souffles uncovered overnight.

Runs small knife around souffles to loosen. Place small plate atop 1 souffle and invert. Using both hands, hold plate and souffle dish tightly together and shake gently, allowing souffle to settle on plate.

Spoon room temperature caramel Sauce generously over top of each souffle and serve.

Souffle recipe- Bon Appetit

Caramel Recipe -mine

I hope that when you make it it'll be as delicious as mine was! :-)

Thaw 500g (±1lb) of frozen marinara (clams, scallops, shrimp, cuttlefish, etc.) Rinse in cold water and drain, set aside.

In a fairly large pot sauter 1/4 medium onion, 1 thumb sized shallot, and one large or two small cloves of garlic, finely diced.

Dice 4 medium sized tomatoes, and when the aromatics are translucent, add them into the pot.

Season with salt, freshly ground black pepper, a good glug of Maggi sauce, a dash of curry powder for depth, basil, oregano, and 'Italian' herbs to taste, 2 tbsp of tomato paste, and a decent glug of V8 juice. Sprinkle with pepper flakes or add diced fresh chilli to your taste.

Add in slices of a sausage of your choice: I used spicy kangaroo, but chorizo would do quite well, too.

Stir well, and simmer for ±1/2 hour, stirring occasionally, until the tomatoes are mushy and all's well blended.

Prepare a few handfuls of spirals in boiling salted water until almost al dente.

Drain, preserving the water, and add to the tomato sauce to finish cooking, for at least 3 minutes, so that the sauce thoroughly coats and gets into the pasta.

Add the seafood, and cook until tender, probably 3 or 4 minutes. Don't overcook, or it'll get tough.

Add in the juice of 1/3 lime, stir in well.

Heat a bowl in your microwave for 1 minute full whack, ladle in the mixture, and serve, maybe topped with some grated Parmesan.

Some fresh warm bread would have been great, but I didn't have any... :-(

CILANTRO LIME BUTTER RECIPE - at 11.20

www.youtube.com/watch?v=R11hHLLw1dU

Cilantro Lime Butter

(enough for 3-4 Lb of steak)

1 garlic clove, grated on a microplane zester

Zest of 1 lime

1 tsp lime juice

2 Tbsp chopped cilantro

56g (4 Tbsp) butter at room temp

Pinch of cayenne or chili flakes

Salt (if using unsalted butter)

Mix everything together. Can be kept in the fridge for a week or frozen for a month.

So yummy and full of chocolate chips and oatmeal.

That brown butter gives you a hint of caramel flavor!

Easy recipe too!

1/2 cup butter

1 cup brown sugar ( light)

1 Tbsp heavy cream( can use milk)

1 egg

2 tsp vanilla extract

2 cups quick cooking oats

3/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 1/2 cups chocolate chips (I used milk Chocolate but use your favorite flavor )

More chocolate chips to sprinkle on top ( if desired)

Preheat oven to 350 degrees.

Grease a 12 cup muffin pan.

In a small saucepan over low heat, melt the butter. Continue cooking butter over low heat, whisking often, until the butter has turned a deep golden brown.( watch closely so it doesn't burn ) Remove from heat.

In the bowl of a stand mixer beat together the melted butter and brown sugar. Beat in the cream, egg, and vanilla until well combined.

In a small bowl, combine the oats, flour, baking soda, salt, and cinnamon.

Slowly beat dry ingredients into the wet until well combined.

Stir in the 1-1/2 cup of chocolate chips.

Drop a scoop of dough into the muffin tins. Fill each muffin tin nearly to the top. Sprinkle a few chocolate chips on top.

Bake for 12-13 minutes. Let cool for 20 minutes in the muffin tin then run a knife around the edges of the cookie cups and removing from the muffin tin.

Store in an airtight container.Mine didn't last long enough to store !

Makes 12 cookie cups.

Recipe slightly adapted from Buns in my Oven

Made Explore!

Chicken- 1 kg

Plain yogurt- 250g

Ginger Garlic paste- 2 tbsp

Red Chilli powder- 1.5 tbsp

Coriander powder- 1 tbsp

Roasted Cumin powder- 0.5 tbsp

Garam masala- 1 tsp

Nutmeg powder- 0.5 tsp

Mace powder- 0.5 tsp

Lemon juice- 4 tbsp

Tomato ketchup- 2 tbsp

Salt (as taste)

Saffron powder (as needed)

In a large bowl, mix all these spices & ingredients with chicken pieces. And set them aside for at least 1hr for marination.

Oil- 250 ml

Chopped Onions- 250g

Cinnamon- 1 stick

Bay leaf- 2pc

Cardamom- 2pc

On hot oil, put all the spice & fry the onions until brown.

Now, add the marinated chicken & few green chilies & turn off the flame! Put a piece of hot coal in an aluminum cup, drizzle some oil over it for flame. put the lid on the pan for 3 mins.

Remove the coal & turn on the heat again & cook until chicken is half done.

Rice- 1kg (soaked & strained)

Boiled water (as needed)

Saffron powder- 2/3 tbsp

Add the rice over the chicken. Add boiled water, as much needed to cook the rice well.

When the rice is half cooked, toss them slightly. dissolve Saffron powder in some water & add it onto it. Cover & steam cook till done in low flame.

Your Biriyani is now DONE!!!

©All rights are reserved 2019.

My Recipe:

4 tbs butter

1 tbs flour

1 large red onion diced

1 medium fennel bulb diced

1/2 red bell pepper diced

5 cloves garlic minced

2 tbsp red pepper flakes

1 tsp fresh thyme leaves

1/2 tsp celery seed

1 tsp sea salt

2 tsp ground black pepper

1 c. sherry

1 quart seafood stock

8 oz crushed tomatoes

1 c. heavy cream

1 pound shrimp peeled and deveined

1 pint oysters with liquid

1 cod filet, about 16 oz cut into bite-sized chunks

1 tbsp fresh parsley chopped

Melt the butter in a stockpot and stir in flour and cook over medium heat for about four minutes. Add onion, fennel and bell pepper and cook for 7-8 minutes until soft and translucent. Add garlic, pepper flakes, and herbs and spices. Cook another 2 minutes deglazing the pot as necessary with some of the sherry. Add the stock and bring to a boil. Add the tomatoes and continue to cook at a low boil for 10 minutes. Add cream and return to a boil. Add seafood and remaining sherry and cook for another ten minutes. Sprinkle in fresh parsley. Serve hot.

Goya Marinated Artichokes, Greek Olives, cherry tomatoes, cucumbers, block feta cut into cubes, pinch of red pepper flakes, pinch of dill weed, pepper, tbsp EVOO. Mix and chill.

3/4 cup olive oil

1/4 - 1/3 cup balsamic vinegar

1 tbsp. whole grain mustard

2 tbsp. honey

salt and pepper to taste

Put it all in a bottle and shake!

Don't use very old balsamic vinegar in this. I like about an 8 year old for salads- not fakey stuff, but not very sweet.

This is a heavy dressing that's so good on fall/winter salads with apples, pomegranate, caramelized onions, goat cheese, dried fruit, etc.

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Time: You need a whole afternoon free and a lot of patience but.... woooooow, delicious....

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Ingredients for 60 macaroons

- 125g icing sugar

- 1 tbsp cocoa

- 100g ground almonds

- 2 medium egg whites

For the filling

- 50g milk or dark chocolate, chopped

- 2 tsp skimmed milk, warmed a little

Procedure for the macaroons

Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.

To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together

Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.

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TRY,AND....

♨ Buon appetito!! ♨

♨ bon appétit!! ♨

♨Enjoy!! ♨

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Marinade: 5 tbsp Asian chili paste, 5 cloves of garlic, 1 tsp sea salt, 1 tsp smoked paprika, 1 tsp ground thyme, 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/4 cup water. Blend thoroughly in small blender or food processor. Marinade meat (Hanger steak, Skirt steak or Flank) refrigerated for 1-2 hours.

The risotto is pretty standard. I used beef stock because of the meat pairing. Wild store-bought mushrooms, onion, garlic, and basil. Asiago cheese.

Simmer a quart of beef stock in a separate saucepan. In your main risotto pan melt 1 tbsp butter and add 2 tbsp olive oil. Sauté 1/2 finely chopped onion until soft and then add 1 tbsp minced garlic, cook for another minute. Add 1 cup arborio rice to the pan over medium heat and sauté with the onion for about two minutes. Add the simmering stock to the rice 1/2 cup at a time stirring attentively until the liquid is nearly absorbed each time before adding another 1/2 cup of stock. This should go on for about 18 minutes and you will have used almost all of the stock by then. Add the mushrooms at about 12 minutes into this process and add the Asiago cheese and basil at the end.

Lentil Pate (Mercimek Koftesi)

1 cup bulgur, washed and drained

1 cup red lentils, washed and drained

1 large onion, chopped

1/2 cup sunflower oil

1 tbsp tomato paste

2 tbsp cumin

1 lemon juice

1 tsp salt

1/2 cup parsley, chopped

Cook the red lentils with 2 1/2 cups of water on low heat. When there”s a small amount of water left, add the bulgur. Stir and and continue cooking until all the water evaporates. Cover the lid and put aside.

In another medium-sized pot, sautee the onion with sunflower oil. Then add all the remaining ingredients, except for parsley. Also add in the lentil and bulgur mixture. Cook on low heat, stirring occasionally, until the mixture becomes doughy and starts to leave the sides of the pot. This should take about 8-10 minutes. Cover the lid and put aside for about an hour.

Mix in the parsley and using your hand, give them the shape shown in the picture. Keep refrigerated and serve on green salad leaves.

✰ This photo was featured on The Epic Global Showcase here: ift.tt/1pJXiPE

-------------

Hi guys! Sorry for strawberry spamming you, but like I said..they’re everywhere and in everything😜😅!! This is a Spirulina and Vanilla Chia Pudding (with loads of strawberries I added later). I made the pudding using 2 tbsp chia seeds and ½ cup oat milk, vanilla to taste and 1 tbsp maple syrup. I added to a half 1 tsp @organicburst spirulina powder. Let it sit for at least half an hour, I left it overnight. Then I added 1 tbsp coconut soy yoghurt to spirulina part and 2 tbsp to vanilla part of pudding. Layered it spirulina pudding/vanilla pudding/more yoghurt/strawberries. It’s been a crazy few weeks for me and still is - crazy. Every since I’ve been interviewed by one of Croatian most influential websites there’s been a lot of commotion🙈 I’ve been asked by three magazines for an interview and recipes, I’m now contributing to two more websites with my recipes, I have a tv crew and a journalist coming over to my place tomorrow, both to do a story about me😁… And the usual working overtime on my job, the IG stuff and the blog on which I’m terribly behind on posting. I owe you a several things, including the detox parts 2 and 3 and the pizza. But getting there.. Just let me survive tomorrow. Do I have to tell you how incredibly nervous I am🙊??! I have 4 dishes to prepare for the photo shoot/ interview and to get myself and the kitchen look decent and presentable🙈😄… Now I’ve got to run and do the stuff due tomorrow.. Sending you much love💜 Maya xx vegansofig #vegansofinsta #instafood #morningslikethese #foodsforthought #radplantlife #foods4thought #thekitchn #eeeeeats #wholefoods #huffposttaste #picoftheday #instagram #TCMlivingwell #organicburst

by @delicious_and_healthy_by_maya on Instagram.

Made a loaf of Banana Bread for co-workers...they loved it.

See recipe below.

My version:

I added roasted pecans.

I combined all dry ingredients together & combined all wet ingredients together. Then I mixed wet & dry together just until combined. Don't overmix a quick bread.

Oh...AND another thing I do...I mix the ripe bananas in a food processor just until smooth & there are no banana pieces.

Chef Dominique’s Go-To Banana Bread recipe

from his cookbook, Everyone Can Bake: Simple Recipes to Master & Mix

www.dominiqueansel.com/video%20tutorials/banana-bread-rec...

Banana Bread By Dominique Ansel

Recipe excerpted from his upcoming book Everyone Can Bake: Simple Recipes to Master & Mix (Simon & Schuster, April 2020)

Ingredients:

400g (2 cups) granulated sugar

250g (2 cups) AP flour (plus more for dusting)

3g (3/4 tsp) baking soda

2g (3/4 tsp) ground nutmeg

5g (1 tsp) salt

5g (1 tsp) baking powder

150g (3 large) eggs

400g (2 cups, about 3-4) overripe bananas, peeled & mashed

200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing

Equipment:

loaf pan

mixing bowl

spatula

Method:

1. Preheat oven to 350°F (175°C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper).

2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated.

3. Pour the batter in the prepared pan, filling it to 3/4 inch (2 cm) from the top (you may have extra batter). Bake until the cake is golden brown (about 1 hour) and a cake tester or paring knife comes out clean.

4. Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and enjoy while the cake is still warm.

Storage: The banana bread can be tightly wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again.

The latest Danish recipe that I've tried and it is very yummy. The cake has a high quantity of marzipan which gives a rich flavour and dense, moist texture. Covered with a very rich dark chocolate ganache it is very indulgent. The recipe is below.

123 pictures in 2023 (17) chocolate

Mazarin Cake (Mazarinkage)

Second note: In my oven this took longer than 45 mins, actually it took 57 minutes and having opened the oven door at 45 mins to test it, it did sink a little in the middle. I also had to cover it with a piece of foil to prevent it browning too much.

'Frittata': not really, more a supercharged omelette! :-)

Buy a bunch of radishes, cut off the radishes, saving the greens. Carefully wash each leaf, to remove and sand (at least that's what we fo here in Aus — you may not have sandy soil, but wash them anyway! :-). Put them in a pan with the water clinging to them, get ready to cook.

Ingredients (for two):

• 4 eggs

• salt

• pepper

• splash of Maggi

• dash of curry powder

• good dash of turmeric

• splash of dill pickle/caper vinegar

• a jalapeño pepper, finely diced

• finely diced parsley

• finely diced rosemary

• pressed clove of garlic

Whisk to combine all these, set aside to let the flavours blend. Whisk from time to time.

• Matchstick a small potato, either with a knife of with a Mouli shredder

• Finely dice a medium tomato, set aside

• Finely slice 1/4 onion, separate the slices, set aside

• drain 2 tbsp capers, set aside

• either grate a cheese of your choice, or us pre-grated; set aside

Cook the greens on medium heat until thoroughly wilted. Drain, set aside, and when fairly dry, chop finely.

Put a nice slab of unsalted butter in a large (30cm/12") skillet and add a bit of oil (I used Macadamia) to keep it from burning, and heat to medium high heat.

Sauter the potatoes until golden on one side, add the sliced onion, let sizzle, then turn over.

Let brown slightly then sprinkle the tomato and capers all around, let cook down a bit.

Whisk the egg mixture one final time, and pour around the skillet.

Lift up the edges to that the runny part of the egg cooks well under the edges.

Sprinkle the radish tops on 1/2 of the skillet, and top the same half with the cheese.

Cover, reduce the heat, and let the cheese melt and the radish tops warm up.

Flip the portion that's not been garnished over the one with all the goodies, and continue to let warm up.

When you're ready to eat, warm a couple of plates in the microwave, halve, and enjoy!

2 tbsp cinnamon (if you can catch her)

2 tbsp white sugar

1 tbsp light brown sugar

Preheat oven to 250

spread real butter thick on bread

sprinkle alot over bread

bake for 12 minutes

reapply mix.

By the way, good morning

Saudade de quando era criança e as coisas mais numerosas numa festa de aniversário eram os brigadeiros, e não as velinhas...

RECIPE OF "BRIGADEIRO" (The candy above):

2 tbsp chocolate powder

1 tablespoon butter

1 (14 ounce) can sweetened condensed milk

DIRECTIONS:

In a medium saucepan over medium heat, combine chocolate powder, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and over it in colored chocolate sprinkles.

With apologies to Cindi...

I totally copied your excellent idea and made doggie carrot cookies today! They were a big hit!

Update:

Veggie Doggie Cookies

1 c. white flour

1 c. whole wheat flour

1/2 c. powdered milk

1/2 c. wheat germ

1/2 tsp. salt

6 Tbsp. margarine

1 egg

1 tsp. brown sugar

1 c. pureed cooked carrots

Mix dry ingredients together.

Cut in margarine.

Mix sugar and egg together. Add carrots.

Add to dry ingredients and knead.

Roll to about 1/4 inch.

Cut into shapes.

Bake @ 325 F. for about 25 minutes.

Purchased Zucchini from a Farmers Market and baked Zucchini Bread. Came out good.

I cut it when it was still hot. Should have waited to view a cleaner cut. Will post my adapted version of this recipe on my blog, Baking is my Zen.

bakingismyzen.wordpress.com/

RECIPE from blog, COOKING CLASSY

www.cookingclassy.com/zucchini-bread/

Zucchini Bread

Servings: 12

Prep Time

20 minutes

Cook Time

55 minutes

Cooling Time

30 minutes

Total Time

1 hour 45 minutes

Ingredients

2 cups (284g) all-purpose flour (preferably unbleached, scoop and level to measure)

2 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 cup packed (215g) light brown sugar*

1/4 cup + 2 Tbsp vegetable oil

2 large eggs, at room temperature

1 Tbsp vanilla extract

20 oz. zucchini, at room temperature, shredded (3 cups)

Instructions

Preheat oven to 350 degrees. Grease a 9 by 5-inch loaf pan, dust lightly with flour then shake out excess.

In a medium mixing bowl whisk together flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.

In a separate large mixing bowl whisk together brown sugar, vegetable oil, eggs, and vanilla extract.

Wrap half the zucchini in cheesecloth, then squeeze liquid into a bowl. Repeat with second half of zucchini, you should have 6 - 7 Tbsp rendered juice, if not squeeze to remove more.**

Stir zucchini into brown sugar mixture.

Add flour mixture and fold and stir just until no streaks of flour remain.

Pour evenly into prepared loaf pan.

Bake in preheated oven until toothpick inserted into center comes out clean. About 50 - 60 minutes.***

Let cool in pan 10 minutes then invert onto wire rack and let cool at least 10 minutes before slicing.

Store in an airtight container at room temperature.****

Recipe Notes

*If you'd like a sweeter zucchini bread you can add an extra 1/4 cup brown sugar, if you'd like a mildly sweet loaf you can reduce by 1/4 cup.

**If you don't have cheesecloth I have also done this by spreading zucchini evenly over 3 overlapped, long sheets of paper towels, then roll up and squeeze to remove excess liquid. Unroll onto cutting board. You should have removed about 4 oz of liquid.

***If needed you can tent loaf with aluminum foil during the last 10 minutes of baking if loaf is browning too much on top.

****Zucchini bread can be stored in the fridge for 6 - 7 days to extend shelf life, bring to room temperature before serving. It can also be frozen for 3 months.

Variations

You can also fold in 1 cup semi-sweet chocolate chips and/or 1 cup chopped walnuts or pecans to the batter before baking.

Add 1/2 cup raisins.

If you love spices, increase nutmeg to 1/2 tsp, add 1 tsp ground ginger and 1/4 tsp ground cloves.

Copyright © 2020 Cooking Classy

'French' and red lentils in a tomato sauce over a bed of spiralised zucchini:

Make your favourite tomato sauce — I used sauteed onion, garlic, shallot and chilli, with 2 good medium sized tomatoes, seasoned with salt, freshly ground black pepper, a good dash of Maggi sauce, 2 tbsp of tomato paste, a good glug of V8 Original, a couple of dashes of different curry powders, and a good sprinkle of dried basil.

Rinse and cook a cup or so of 'French' lentils, boil for ±15 minutes, set aside.

Meanwhile, fry a package of fake bacon, drain, and chop into 1cm square pieces.

Rinse and set aside as many split red lentils that you like.

Spiralise your zucchini, or if that doesn't work, slice into a fine julienne. Set aside.

When your sauce is getting good and mushy, add in the lentils and let them finish cooking.

Add in the bacon pieces to warm.

Using the olive oil you used to fry the 'bacon' (plus a little if you need to), fry the zucchini, and when it's getting soft, season with salt, freshly ground black pepper, a splash of lemon juice and Maggi. Sauter until soft.

Heat up a couple of bowls, Put the amount of zucchini you want as a base, and add the lentil 'stew' over it.

I suppose a bit of grated cheese might be OK, too! :-)

Za'atar

By Miriam Nice

A star rating of 4.8 out of 5.

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3 comments

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Preparation and cooking time

Prep:5 mins

Cook:2 mins

Easy

makes 8

A fragrant Middle Eastern mix that will instantly add a savoury spice to any dish

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Gluten-free

Vegan

Vegetarian

Nutrition: per tbsp

NutrientUnit

kcal

26

fat

2g

saturates

0.3g

carbs

0.2g

sugars

0.1g

fibre

1g

protein

1g

salt

1.24g

Ingredients

2 tbsp cumin

2 tbsp sesame seeds

2 tbsp dried oregano

2 tbsp sumac

Method

STEP 1

Lightly toast the cumin seeds in a dry pan, just until they start to release their aroma. Grind them to a fine powder using a pestle and mortar then stir in all the other ingredients plus 2 tsp salt and 1 tsp freshly ground black pepper. It is now ready to use in your recipes, but will keep in a clean jar or airtight container for a month.

Thank you soooooo much my friends for the kind Birthday Greeting in my previous post!

I truly appreciate them!!!

We went out for dinner tonight to celebrate my birthday and I choosen a Chinese Restaurant~ (My favorite still even I am in Australia！！)

So here is one of the dish to share with you guys! Enjoy!! hehe...

* 300 g Pork belly

* 1 stalk Scallion

* 1 clove Garlic, sliced

* 4-5 Ginger slices

* 1/2 tsp Szechuan peppercorns

* 150 g Leeks

* 1/2 Red bell pepper

Sauce:

* 1 tsp Oil, cooked

* 1 tbsp Hot bean sauce

* 1/2 tbsp Sweetened fermented flour paste

* 1 tsp Black beans

* 1 tsp Jiafan rice wine

* 1 tsp Dark soya sauce

* 1/2 tsp Sugar

* 1/3 tsp Salt

* 1/3 tsp Chicken bouillon

Method:

1. Fill a pan with some water with ginger, onion and garlic. Add in the well-rinsed pork belly and bring it to the boil over medium heat and then simmer at a gentler heat until just cooked, about 20-30 minutes. Remove the pork and rinse under the running water. Thinly slice the meat into 5-cm length. Prepare the leek into chunks and red bell pepper into smaller pieces.

2. Heat the skillet warm and add in cooked oil together with sliced pork. Stir-fry until the fat has melted out and they are toasty and slightly curved. Add in hot bean sauce, fermented flour paste and black beans. Stir-fry until the oil is richly red and smells fragrant. Add in red bell pepper, rice wine, dark soya sauce and white sugar, seasoning with salt and chicken bouillon. Finally, add the leeks and toss until they are just cooked. Turn on to a serving dish and serve immediately.

材料：

* 300克 猪五花肉

* 1支 葱段

* 1粒 蒜片

* 4-5片 姜

* 1/2小勺 花椒粒

* 150克 青蒜

* 1/2个 红椒

调料：

* 1小勺 熟油

* 1大勺 辣豆瓣酱

* 1/2 大勺 甜面酱

* 1小勺 豆豉

* 1小勺 加饭酒

* 1小勺 老抽

* 1/2小勺 白糖

* 1/3小勺 食盐

* 1/3小勺 鸡精

做法：

1. 锅入适量水，加入姜葱蒜。五花肉洗干净后放入锅里。中火烧开后，调低火势，继续煮至肉熟皮软，大约20-30分钟。捞出肉，用凉水冲洗干净后切成5厘米左右长薄片。青蒜洗净切成斜切段，红椒切成块状。

2. 锅烧至四成热，将熟油和肉片一块放入熬炒至肉出油卷起。放入豆瓣，甜面和豆豉翻炒出香味。放入红椒，淋入加饭酒，老抽和白糖翻炒片刻。加入鸡精和食盐调味，最后放入青蒜段炒至断生后即可出锅。

Green Tomatoes (very firm) cut in 1/2 inch slices

2 tbsp Japanese Seasoned Rice Vinegar

Light Olive Oil for frying (or lard if you want the true experience)

1/2 cup flour

3 eggs beaten with 1/4 cup buttermilk & 1 tsp Creole Seasoning

Panko bread crumbs mixed with Southern style Fish Fry 4:1

-----------------------

Place green tomato slices in a Ziplock bag with 2 tbsp of Seasoned Rice Vinegar for 1/2 hour (this step is optional and not traditional)

Heat 1/4" oil in skillet to about 350º

Remove tomato slices from ziplock and dredge each lightly in flour, shaking off excess.

Dip each slice in egg wash and then immediately into breading to coat all sides. Rest each slice on a dry plate for a couple of minutes.

Carefully place each slice in hot skillet but do not crowd; work in batches in necessary. Fry for about 4 minutes and then check the tomato. Turn onto other side once the first side is golden brown. Fry the second side to the same color then remove from pan and drain on paper towels or a wire rack. Eat carefully, they stay hot surprisingly long.

chicken curry cooked in the pressure cooker and rice, cooked separately

recipe www.youtube.com/watch?v=VwcBQ8au0Us

i cooked six chicken drum sticks

Ingredients for Chicken Curry

flic.kr/p/2kBAyYi

* Chicken 1kg big sized curry cut pieces

* Marinate with

(1) Salt 2 tsp

(2) Turmeric powder 1 tsp

(3) Red Chilli Powder 2 tsp

* Masala Powder ingredients

(1) Cumin seeds 2 tsp

(2) Kashmiri Chillies 6

(3) Poppy seeds 4 tsp

(4) Dry Coconut small pieces or shreds 2 tbsp

*Tempering ingredients

(1) Green Cardamom 5

(2) Cloves 5

(3) Cinnamon 2 pieces

(4) Bay leaf 2 (cut into 2)

*Other Ingredients

(1) Onion chopped 4 medium (total 250 gms)

(2) Ginger Garlic paste 4 tsp

(3) Whisked curd or yogurt 4 tbsp

(4) Coriander Powder 3 tsp

(5) Garam Masala Powder 1 tsp

(6) Refined Oil 5 tbsp

Preparation for Chicken Curry

(1) Add the masala ingredients to a pan

(2) Dry roast on low heat for 3-4 mins

(3) Remove into a bowl and set aside to cool

(4) Grind it in a blender/grinder to a powder

(5)Clean and wash the chicken pieces

(6)Marinate the chicken pieces with marinate ingredients

(7)Set aside for 30 mins

(8) Chop the onions and

(9) Whisk the curd/yogurt

Process for Chicken Curry

www.youtube.com/watch?v=VwcBQ8au0Us

(1) Heat oil in a pressure cooker

(2) Add the spices for tempering and give a stir

(3) Add the chopped onions

(4) Fry on medium heat for 12 mins till light brown in colour

(5)Add the ginger garlic paste, mix it and fry on low heat for 2 mins

(6) Add in the marinated chicken

(7) Mix and sear it on high heat for 2-3 mins

(8) Now add the masala made earlier

(9) Fry on medium heat with a splash of water for 2 mins

Add splash of water whenever it tends to stick to the bottom while frying

(10) Add the coriander powder and Garam Masala powder and fry for another 2-3 mins on medium to low heat

(11) Now add the whisked curd/yogurt

(12) Cook it on low heat for 2-3 mins till oil separates

(13) Add 350 ml water, give a mix and close the pressure cooker

(14) Pressure cook

(15) Serve hot with rice or roti

www.youtube.com/watch?v=VwcBQ8au0Us

plenty of room for improvement but much better than my usual attempt at chicken curry

ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat healthily ...

i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...

Well dear friends, wishing you all a great week ahead...Let our week be colourful,rich and spicy like a navaratan korma...

To be honest I was not a huge fan of vegetables when I was a kid said "no""no" to chilli.

But this is a great dish and I loved it. It has all my enemy vegies same time it is rich with coconut cream, sweet raisins, cashew and the gravy..yummy yummy.

If you want to avoid ghee, cream,paneer and the dry nuts you are going to get a low fat curry..:P.

Normally i tend to post a finished curry snap, but after looking at the rich colours I thought why cant I give it a go for ingredients this time. That is why my shot is like this...

Thanking you again for your encouragement.

What we need?

Boiled vegetables (9 varieties-potatoes, carrots, green peas, french

beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)=1

Cup

Grated paneer =50 gms

Tomatoe =1

Grated onion=small one

Ginger paste -1/2 tsp

Garlic paste-1/2tsp

Salt To Taste

Turmeric Powder -1/4 tsp

Red chilli powder-1/2 tsp

Coriander powder-1/4 tsp

Garam Masala Powder-3/4 tsp

Cream-1 1/2 tsp

Vegetable oil -2 tbsp

Ghee-1/2 tbsp

Milk or water-1/2 cup

Dry fruits- almond,cashew nuts, raisins or anything u like few.

Any green leaves u like for decoration.

Method.

1.Boil tomatoes till tender. Allow them to cool. Peel off the skin to

make puree. Or use Readymade tomato puree.

2. Take ghee and slightly fry the dry fruits on medium heat til golden.

3. Heat oil in a pan. Fry onions then add ginger-garlic paste stir it

well for couple of minutes. (till that raw smell goes)

4.Add salt, turmeric powder, red chilli powder, coriander powder,

garam masala and fry for few minutes.

5. Add tomato puree and dry fruits. Stir well and cook the mixture

for 4 minutes.

6.Add milk or water. Bring it to boil.

7.Reduce the heat and cook until the gravy becomes thick.

8.Add paneer to the gravy and stir well.

9.Add all the vegetables to the gravy and cook for further 5 to 10

minutes.(maximum)

10.Put cream and chopped leaves on the navaratna korma decorate . 13

** Ingredients :

- 200 gr flour

- 250 gr (100 + 150) sugar

- 4 eggs (w & y separated)

- 2 tbsp milk

- 10 gr baking powder

- some butter to grease the mold

- 20 cL rasp liquor (or other)

- 20 cL drinking water

- some whipped cream & fresh fruits to garnish

** Method :

- Pre-heat oven at 180°C

- Add pinch of salt to egg whites and beat till stiff

- In another bowl, mix yolks with 100gr sugar. Add flour, baking powder, milk while mixing and finally incorporate the beaten whites.

- Pour batter in mold and bake for 20 minutes

- Bring the water + 150gr sugar to boil. Add liquor.

- Take out the cake, unmold and immediately pour the liquor syrup on it.

- When the syrup is absorbed, let cool

- Garnish with cream and fruits

FOR TWO:

Make your favourite tomato sauce — mine's pretty simple, some onion, shallot, and garlic sautéed in olive oil, adding a couple of ripe tomatoes after the aromatics are translucent, and seasoning with salt freshly ground black pepper, a splash of Maggi sauce, a sprinkle of crushed chilli flakes, a couple of tablespoons of tomato paste, and a good glug of V8 'Original' juice. I also added a tbsp of dried Greek oregano, but you can use whatever herbs you like — basil, 'Italian', thyme would all do.

Sizzle the Tofurkey 'chicken' in a large skillet in couple of tablespoons of a neutral (I used rice bran) oil until slightly seared on all sides, and set aside.

Keep stirring your sauce so it doesn't burn! Towards the end, add a couple of tablespoons of diced kalamata olives and blend them in.

When everything's ready, add the 'chicken' to the tomato sauce, stir well, and turn down the heat to 'warm' (60°C, 140°F). Taste for seasoning, adjust and stir, if necessary.

Spiralise a small to medium zucchini — I used a Paderno spiraliser, but I'm sure you have your favourite. Add a glug of olive oil to a 'fait tout' and sprinkle with some herbs of your choice (I used GFresh 'Italian') so that they flavour the oil, then sauter the zucchini until soft but still a bit crisp.

Heat a couple of plates in the microwave, add a portion of the zucchini, and top with the 'chicken' mixture.

I suppose a dusting of parmesan would be nice, but not absolutely necessary...

CAULIFLOWER JAMBALAYA

3/4 lbs. Andouille Sausage sliced

3 tbsp duck fat (or butter)

1 large sweet onion diced

3 stalks celery diced

1/2 red bell pepper diced

6 cloves garlic minced

8oz. crushed tomatoes

1 tbsp Creole seasoning

1 tsp fresh chopped thyme

1 tsp ground black pepper

1 tbsp Worcestershire sauce

2 cups grated cauliflower (cauliflower rice)

3/4 lbs peeled and cleaned Gulf shrimp

In a wok or large skillet brown the sliced Andouille over medium high heat, then remove from pan and set aside. Melt duck fat in the pot and add onion, celery and, bell pepper cook until translucent and soft, about 10 minutes. Add garlic and cook for another minute. Return sausage to the pan. Add tomatoes and blend in well. Add spiced and Worcestershire sauce. Add cauliflower and stir in. Add shrimp, cover, reduce heat to medium and cook for 15 minutes. If the consistency is loose and watery, cook uncovered for another 5 minutes to reduce liquid more.

This recipe I have calls for sweet, tart apples. These are not but they're apples These hail from Ohio - the last batch was from Michigan. The Michigan apples were the best.

Joanna's Polish Salad Recipe:

2 Hard Boiled Eggs

1-2 Apples (preferable firm, tart)

2 Pickles (something like Kosher sour pickles)

1-2 Whole Cooked Carrots

1 Small Can of Peas (1 Small Can of Peas & Carrots can be substituted"

1 Tbsp. Chopped White Part of a Leek (or Onion, like Vidalia)

1 Small Can of Salted Whole Corn

Add Salt & Pepper to Taste (or something like Vegata Seasoning)

1 Tsp. Mustard

Add Mayonnaise to Taste

Chop all ingredients & add together (mash the egg yolk).

As always, make adjustments to suit your tastes, wants and needs.

************

This recipe was given to me by Joanna (Asia) Popinska who was my student while I was a tutor for the Literacy Volunteers of America. Joanna was an incredibly charming, gifted & talented individual - to the best of my knowledge she is still in Northeast USA and is now an accomplished artist, entrepreneur, incredible Mom and probably so much more I'm not aware of 20 years later.

recipe

- Pre-heat your oven at 180°C

- Put a pastry into a tart mould (i used 24cm diameter one) and pierce with a fork

- Wash 5 tomatoes and cut in halves

- Put them in the bottom of the mould

- Mix 250gr mascarpone cheese with 3 eggs in a mixing bowl

- Add 2 tbsp of old style mustard. Salt and pepper to taste.

- Pour this mixture into the mould

- Bake for 30-35 minutes

- Take out, let cool and serve when warm

Its that time of year to enjoy the fresh juicy fruit along with some delicious dip!

Is there anyone out there that does not already make this delicious dip if so run to the store right now and get the ingredients.....

You will want to skip the fruit and just eat the dip with a spoon!

Very old family favorite...

2- 8 oz cream cheese softened

1 large ( 11-14 oz) marshmallow cream

2 tsp vanilla

1 Tbsp lemon juice

Mix and enjoy...

Store in refrigerator

Yes you can half the recipe.....But even double is not enough for my family!

Gulf Shrimp

6 cloves fresh garlic minced

2 shallots chopped

1 tbsp chopped basil

1/4 cup sliced scallions

1 tbsp red pepper flakes

1 cup dry white wine

1/4 cup heavy cream

2 tbsp olive oil

1 stick butter

See this large here: bighugelabs.com/flickr/onblack.php?id=2079964237&size...

My mormor's (Danish Gran's) yummy chocolate cake recipe.

See notes on photo above for detailed instructions.

Ingredients

8 oz butter

10 oz caster sugar

8 oz self raising flour

2 level tsp baking powder

2 level tbsp cocoa powder

4 large eggs

3 tbsp boiling water

Filling

8 oz icing sugar

5 oz butter

1 tbsp boiling water

Topping

4 oz melted chocolate

1 tsp of cocoa powder