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Mozzarella in Carrozza

I learned about this magnificent cross between a grilled cheese and savory monte cristo from Andrew Zimmern’s fascinating post on Google+. I usually write my own recipes, but I really loved the flavors he put into it, so I used his recipe as a guide with a few minor touches of my own. His recipe is a departure from the original dish as it is enjoyed in Campania: he makes a salty, herbaceous spread to cut the richness of the cheese and rather than batter it in egg and then breadcrumbs he makes a thin egg and flour batter. I have yet to try it the traditional way, although I definitely plan to have a go at it, but I particularly loved the sound of his recipe and I was almost convinced to try making them myself. Almost. Until +Paul Binns​​ posted his recipe for homemade tomato soup (lab to follow) during Foodies+ cheese month and I knew it would be a match made in heaven.
When you are making these lovely, crunchy, flavorful sandwiches, you’ll want to cover the pan with a lid so that the cheese gets all melty. And luscious. I’ve cut Mr. Zimmern’s recipe down from 6 sandwiches to 4 and I’ve made other changes. I’ll include the link below so you can compare the two.

Mozzarella in Carrozza

Makes 4 sandwiches

Batter:
2 eggs
2/3 cup all purpose flour
Ice water (to thin), approx 6 ounces

Spread:
4 anchovy filets, minced
3 Tablespoons Sundried tomatoes, minced
1/2 shallot, minced
3 Tablespoons olive oil (see notes on my blog)
3 Tablespoons Italian parsley, minced
Tiny pinch red pepper flakes
Pepper, to taste

Sandwich:
8 slices white bread
12 ounces fresh mozzarella, cut into 1/2cm slices

1. Make the spread: in a small saucepan, saute shallots in olive oil until they begin to soften (about 3 minutes). Add pepper and anchovies and cook, stirring frequently, until anchovies have dissolved. Add tomatoes and cook for another 2 minutes to marry flavors and slightly rehydrate. Remove from heat and allow to cool.
2. Meanwhile, make the batter: whisk together eggs and flour, and then add cold water, a little at a time, until it is the consistency of crepe batter (think thin pancake batter). Set aside.
3. Finish spread by mixing parsley in. Assemble sandwiches: evenly divide the spread between four slices of bread. Top the other four slices with an even layer of mozzarella slices and cover cheese with spread slathered bread, spread side inward. One or two at a time (to avoid pan overcrowding), carefully dip each assembled sandwich in batter. Carefully flip to cover each side.
4. Heat olive oil in heavy bottomed saucepan over low-medium heat. Lay sandwich(es) in in a single layer. Cover pan with a lid and cook for 4 minutes. Flip each one, cover, and cook for an additional 4 minutes.

Serve and enjoy for dinner, lunch or a decadent late night snack.

Andrew Zimmern's Mozzarella in Carrozza: https://plus.google.com/+AndrewZimmern/posts/anfNmDKDFCu

For more delicious recipes, head on over to my blog at: http://joyouskitchen.blogspot.com

View this recipe on my blog at: http://joyouskitchen.blogspot.com/2017/05/mozzarella-in-carrozza-inspired-post.html

Pin it: https://www.pinterest.com/pin/408209153714190065/

Read my food posts in an app here:http://goo.gl/8KERd in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here: http://goo.gl/Zca6W%29

#nomadkitchencounter #joyouskitchenblog #foodiescheesemonth

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5/22/17
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Sweet Chilli Prawn Skewers & Asian Caramelised Pineapple

This bank holiday is the perfect excuse to fire up your barbeque and enjoy the weather. This recipe is packed full of flavour and fast enough to leave you with plenty of time to have your feet up. You can even whip the prawns up before hand and marinade them overnight.When you have a barbeque, you also need a good side game. This Asian caramelised pineapple brings just that. It's succulent, packed full of flavour and is light enough to help keep that food coma at bay.

With pineapple season at its peak here in Taiwan. I'm spoilt for choice. There's a huge variety on the market with each having their own flavour traits. Thanks to a co-worker of mine, I was given one from Kaohsiung with thanks to her mother. It was arguably the best I've tasted.

There's no doubt another pineapple recipe will be on its way this week.

Recipe

Ingredients: (makes 6 skewers)

Skewers:
18 king prawns
5 tbsp sweet chilli sauce

Pineapple side:
1/2 fresh pineapple, cored and diced
1/2 onion, finely diced
1 small red chilli, finely chopped
1 garlic clove, crushed
20g brown sugar
10g soy sauce
2cm piece fresh ginger, grated
1/2 small bunch coriander, chopped

Method:

For the sweet chilli skewers:

Make the sweet chilli sauce. The recipe can be found by following the link at the bottom of the page.
If the prawns have the shell and head on, remove and vein.

In a mixing bowl add the sweet chilli sauce to the prawns. Mix well before wrapping in cling film and marinating overnight. Or for as long as you can spare.

Skewer 3 prawns per skewer and pour the remaining sauce over the skewers.

Heat either a non-stick pan over a medium-high heat or a barbeque.

Cook well on one side till golden and caramelised before turning over and repeating.

Once removed from the pan or grill, smother with extra sweet chilli sauce.

For the Asian caramelised pineapple:

In a medium sized pan, sauté the onion with the garlic and the chilli over a medium heat.

Once the onions are translucent add the brown sugar. Stir till dissolved then add the pineapple.

Cook the pineapple over a medium-high heat it starts to colour and caramelise.
Pour in the soy sauce and add the ginger. Continue to cook for another couple of minutes. If using coriander add now and remove from the pan.

Serve this juicy and flavorful pineapple with the sweet chilli prawn skewers or your favourite barbequed meats.

For a delicious sweet chilli sauce recipe follow this link-

http://chefstallorder.blogspot.com/2017/05/sweet-chilli-sauce.html

To view, the full blog post with a step by step recipe follow the link to my blog at.

http://chefstallorder.blogspot.com/2017/05/sweet-chilli-prawn-skewers-asian.html

#foodies+ #foodies #chefstallorder #atallorder #asiancaramelisedpineapple

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Asparagus With Mustard And Balsamic Vinegar

Spears of asparagus are shooting up everywhere now that the weather is warmer. I often make it with grated Parmesan cheese on it, but I was getting a little bored with that, so I decided to try something new. I found this recipe for asparagus with mustard and balsamic vinegar in an Italian cookbook I have (La Repubblica series) and decided to try it out. It was delicious and I'll be making it again!

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Ingredients

Asparagus - 500g
Lemon Juice - 2 tsp
Balsamic Vinegar - 2 Tbsp
Mustard - 1 Tbsp
Cream - 1 Tbsp
Olive Oil - 3 Tbsp
Flaky Salt - to taste
Instructions

Cut the ends off the asparagus. Boil in salted water with the lemon juice in it for 5- 10 minutes, depending on the thickness of the asparagus. It is done when you can stick a fork through the stalk.
While the asparagus is cooking, prepare a bowl of iced water. Drain the cooked asparagus and plunge it immediately into the iced water.
Drain the asparagus and place on a serving plate.
Whisk together the remaining ingredients, except for the salt.
Drizzle the sauce over the asparagus spears to coat them.
Sprinkle flaky salt over the spears and serve.

http://www.italiankiwi.com/asparagus-balsamic/

#nomadkitchencounter
#italiankiwi
#asparagus
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If you are into fluffy and light textured sponge cake, this is a good recipe to try out.

(A)
50g Salted Butter
50g Castor Sugar
60g Cream Cheese
100g Milk
6 Egg Yolks
75g Cake Flour
20g Corn Flour

(B)
6 Egg Whites
65g Castor Sugar
1/2 Tsp Cream of Tartar

(C)
1 Tbsp Cocoa Powder (sifted )

(D)
1 Tsp Vanilla Extract

Method

Preheat oven to 155C degrees. Fill oven's baking tray with water.

Line bottom and side of an 8" round cake mould. Set aside.

Cook (A) butter, castor sugar and cream cheese over low heat in a saucepan until melted. Whisk milk (A) into the mixture until smooth. Remove from heat.

Sift (A) both flours into the cheese mixture and whisk to combine.

Gradually stir in egg yolk and whisk to combine. Set aside.

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add cream of tartar then continue beating while gradually add in (B) castor sugar in 2 additions. Continue to beat until firm peaks.

Transfer 1/3 of the beaten egg whites into the cake batter, lightly whisk to combine. Repeat the same for the following 1/3 of the beaten egg whites until evenly mixed then transfer back into the balance egg whites mixture. Use a rubber spatula to fold until combine.

Transfer out 1/2 of the cake batter into another bowl. Sift in (C) cocoa powder and fold to combine. Add vanilla extract (D) to the other 1/2 portion cake batter and combine.

Spoon 1 tablespoon of the vanilla batter into the center of the prepared baking pan. Spoon 1 tablespoon of the chocolate batter over the 1st layer. Repeat the steps until all batter has been used up. (Alternatively you may just pour all the cake batter over each other and create swirls with toothpick to create the marbled effect).

Transfer cake pan into the oven's baking tray at the mid lower level of the preheat oven. Bake with water bath at 155C degrees for 50 mins, then reduce oven temp to 150C degrees and continue baking for 25 mins until baked.

Unmould and invert the cake to remove parchment paper. Invert cake back onto wire rack to cool. If the sides are still moist, place the cake back into the oven for 15 mins to allow the remaining oven's heat to dry it. Allow to cool completely before storing.

Recipe:
http://cocosweettooth.blogspot.com/2017/05/chocolate-cheese-sponge-cake.html
https://plus.google.com/communities/114091771912203975883
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This homemade belacan chili sauce will go with many dishes as for now I am using it for the coming posting Mee Jawa which I already made with positive feedback.

Vegetarian Belacan Chilli Sauce

Ingredients 材料
(A)
150g Basic Sambal Paste
15g Vegetarian Belacan Powder

(B)
1-2 Tbsp Sugar
3 Tbsp Dark Brown Sugar
1/2 Tsp Mushroom Powder

(C)
50g Asam Jawa
200ml Water

Method

Combine (C) and mix evenly. Strain and retain the juice. Set aside.

Heat up sambal paste (A) in a saucepan on low heat. Add belacan powder to incorporate and to be followed by (B) and the assam water (C). Bring to boil. Set aside to cool before serving.

http://cocosweettooth.blogspot.co.id/2017/05/vegetarian-belacan-chilli-sauce.html
https://plus.google.com/communities/114091771912203975883
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Foodies+ Weekly Round-Up

It's been a very diverse week on Foodies+ this week with recipes from all around the globe being posted. Here's a taste of what was on offer:

Smoked Bacon & Spring Onion Cloud Eggs
+A Tall Order baked some eggs in the oven with deliciously airy results
https://plus.google.com/u/0/+ATallOrder25/posts/Jvn6iQ9SrvF

Potato And Cheese Tartiflette
+Lisa Watson took you on a jaunt to the French Alps for a little gooey cheese heaven https://plus.google.com/u/0/+LisaWatson/posts/TCfnFn5hsbQ

Soya Stirfry
+JOVITA LALL made a fast stir-fry
https://plus.google.com/u/0/114117963585598678887/posts/Bx1kZXaRaR6

The "terroir" of the Arctic transformed to artisan cheese
+Sabine Mey-Gordeyns showed us how they can even make delicious cheese in the Arctic!
https://plus.google.com/u/0/+SabineMeyGordeyns/posts/ZVy4RkERAQf

Almond and Quark cake
+Rita Dolce whipped up a tempting Spring fruit and quark delice
https://plus.google.com/u/0/+RitaDolce/posts/RjRAQqhKieX

Japanese Shiso Leaves
+Azlin Bloor told us all about a special Japanese herb for Japanese Wednesday
https://plus.google.com/u/0/+AzlinBloor/posts/jkCsc2bckpE

Japanese Ramen
+FrenchTouch told us about their favourite place to get Ramen in Toronto for Japanese Wednesday.
https://plus.google.com/u/0/115279025733708574604/posts/7xuTwpYLugc

Sweet Potato Brownies
+A Tall Order gave us a healthy version of a chocolate brownie
https://plus.google.com/u/0/+ATallOrder25/posts/WuBUHzWBCh2

Mussels A La Marinière
+FrenchTouch spirited us away to the North-West of France for French Friday
https://plus.google.com/u/0/115279025733708574604/posts/W7kcvhgMRuj

D.O.M. Bénédictine
+Azlin Bloor introduced us to a french liquor with an illustrious history for French Friday
https://plus.google.com/u/0/+AzlinBloor/posts/haXYJiJZTzb

*Chole Bhature (ChickPea curry with deep fried leavened bread) *
+blissofcooking finished up the week with a mouthwatering curry dish
https://plus.google.com/u/0/104316124230578244621/posts/LrmjpTJGLTC

Thanks to everyone who posted this week! We look forward to see what's going to happen this week!

#foodiesweeklyroundup




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Chole Bhature (ChickPea curry with deep fried leavened bread)

It is an all time favourite Punjabi dish relished by people all over India. Bhatura is a fluffy deep-fried leavened bread. It is often eaten with Chickpea curry, Chole or Chana, making the traditional dish Chole Bhature.

Blog link at the bottom of this post.

Serves: 4 to 6
Prep time: 20 minutes
Total time: 40 minutes

http://www.blissofcooking.com/all-recipes/main-course/chole-bhature/

INGREDIENTS FOR BHATURA
3 cup Maida (All purpose flour)
¼ cup malai (cream)
¾ cup Dahi (yogurt)
¼ tsp Baking powder
½ tsp Salt or to taste
Water as required to make the dough

INGREDIENTS FOR CHOLE
2 cups kabuli channa (canned chick peas can be used),
2 big onions cubed
1 tsp ginger chopped
1 tsp garlic peeled
2 medium tomatoes diced
1 tsp Anardana powder (pomegranate Seeds) or 2 tsp tamarind pulp
2 tsp Chole Masala
2 tbsp oil
1 tsp Salt
1 medium tomato cubed

Tempering for Chole
1 tsp ghee (clarified butter)
1 green chilly slit in two, length wise
1 tsp ginger juliens

Garnishing for Chole
1 tsp Coriander chopped
A few Lemon wedges
Sliced onion

DIRECTION FOR CHOLE BHATURE

For Bhature>>>
Sieve maida (all purpose flour), salt, baking powder.
Add malai (cream) and curd to it.
Mix all the ingredients well with hand and knead to make a dough with lukewarm water if required. The dough should not be too soft.
Cover the dough and keep in a warm place for it to rise for at least six hours or overnight.
Heat oil in a pan to fry bhaturas.
Make small equal balls approximately 15 in number.
With little oil on the rolling pin roll into round or elongated shape.
Bhatura is a little thick as compared to a puri. Fry the bhatura by lightly pressing it with the ladle so that it rises. Fry on both the sides to a golden brown.
Drain on a kitchen towel.
Prepare all bhaturas in the same manner.
Bhatura, Bhature, Bhatoora

For Chole>>>
Soak chole (chickpeas) in plenty of water for 6 hours.
Boil in a pressure cooker with salt. ( If using canned chick peas then soaking and boiling not required)
Grind the onion, ginger and garlic to a pure.
Grind the tomatoes separately.
Heat the oil in a pot.
Add the onion pure to it. Stir on low flame and cook till light brown.
Now add the pomegranate powder and cook for a minute.
Add the tomato pure to it. Stir and cook till oil starts separating.
Now add the chole masala. Cook for a minute and then add the chole to it. Save some of the water of the boiled chole which can be added later if required.
If using tamarind pulp then add to the chole.
Let it simmer on low heat for 15 minutes.
Now add the cubed tomatoes and cook for 5 minutes. The tomatoes should not be mushy.

Tempering for Chole>>>
Heat the ghee in a small pan.
Add the slit chillies and then the ginger.
Pour on the chole.
Garnish with coriander, sliced onion and lemon wedges.
Serve with Bhature.

http://www.blissofcooking.com/all-recipes/main-course/chole-bhature/

#Recipe #recipeblog #foodblogger #foodie #cooking #Vegetarian


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Mussels A La Marinière

Mussels à la marinière is one of the most popular way to prepare mussels in the North-West of France. This recipe is easy because you don't need many ingredients! There are so many different ways to prepare mussels but this one is my favorite because the aromatic broth doesn't mask the natural flavor of the mussels! When it comes to seafood I like it simple and that's what this recipe is all about. It is traditionally served with fries and makes a perfect meal!

Here is the recipe:

Ingredients:

1 kg fresh mussels
1 shallot
350 ml white wine
1/2 cup parsley
1 stick of celery
1 garlic clove
1 bay leaf

Preparation:

1- Clean the mussels. Place the mussels in a large bowl and rinse them under cold water at least twice. This will remove the dirt on the shells.

2- Chop the shallot, celery, parsley and thyme. Reserve on the side.

3- In a large pot, add a little bit of olive oil or some butter and let the shallot, celery and herbs cook until soft.

4- Add the white wine and the mussels.

5- Cover with a lid and cook until all the mussels are opened.

Enjoy with the traditional fries or for a healthier version switch the fries with a salad! It makes a great meal or appetizer.

For the full recipe please visit my blog: http://ow.ly/V7Za30bRHBM

#seafood
#mussels
#FrenchFriday
#Frenchfood
#FrenchTouch
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Sweet Potato Brownies

Finding some healthy recipes that you actually want to eat is a real struggle. Quite possibly as hard as actually making them once finding! This recipe, however, you will definitely want to. These brownies will always turn out amazingly soft and gooey. They taste really good, despite tricking you into eating a vegetable for them and they still have that brownie smell from when you open oven that fills your kitchen.

With most convenience stores here in Taiwan stocking hot cooked sweet potatoes 24/7, this recipe takes very little time. If you cook your own, baking skin on in the oven and weigh the flesh once cooked and scraped from the skin. With this recipe also having few of the usual ingredients, it's gluten free, vegan and dairy free too so everyone can enjoy these.

Recipe

Ingredients: (Makes 6 portions)

250g sweet potato, mashed
125g nut butter (I recommend using peanut, hazelnut or almond)
20g honey/ maple syrup
4 tbsp good quality cocoa powder
50g chopped nuts (hazelnuts or walnuts)
50g chocolate chips

Method:
Start by cooking the sweet potato. They work out best by baking then removing the flesh from the skin. Remember you need 250g after cooking, so cook some extra.

Melt the nut butter and honey together in a sauce pan over a low heat.

Mix the sweet potato with the cocoa powder. Add the melted nut butter mixture until fully combined.

Mix through the chocolate chips and chopped nuts.

Once all mixed press into a lined tin or tray.

Bake in a preheated oven at 180 degrees for 20 minutes.

Your looking for the top of the brownies to loose their shine and become dull.
Remove from oven and leave to cool.

I like to enjoy my brownies whilst they're cooling. If you can't polish them all off in one sitting, store them in the fridge (but wait for them to cool down first!).

For the full step by step recipe follow the link.

http://chefstallorder.blogspot.com/2017/05/sweet-potato-brownies.html

#foodies #foodies+ #chefstallorder #atallorder #brownies
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D.O.M. Bénédictine
French Friday on Foodies+

D.O.M. Bénédictine is a drink with a romantic and mysterious past with history that includes an old Bénédictine monk, The Philosopher’s Stone, a French king, the French revolution and a catastrophic fire that would have defeated all but the most resilient. Very much the proverbial Phoenix.

You can read all about this magnificent drink's history on my blog post, for now, let's talk about what it's like, this drink that is enjoyed not just for its taste but also for its restorative qualities.

Let’s start with the fact that D.O.M. Bénédictine is made up of a secret blend of 27 herbs and spices that includes saffron, cinnamon, angelica, hyssop, juniper and myrrh from five continents! So secret that only a handful of people know the recipe, this select group includes the Master Herbalist and the Master Distiller.

D.O.M. Bénédictine weighs in at 40% abv (alcohol by volume), making it a very potent spirit. Now, despite this high level of alcohol, it is remarkably smooth and quite sweet, with a decidedly herbal scent, quite reminiscent of a cough mixture at times!

Nose – as mentioned, very herbal, after the first hit of alcohol fumes! Definite hints of orange, honey and an indefinable herbal mix – very, very pleasant indeed.

Personally, I never drink it neat or even on ice, finding its character a little too intimidating. It is one of the defining ingredients in the Singapore Sling (recipe on my blog) and I certainly think that its strength lies in its ability to quite transform but never dominate whatever cocktail you use it in.

If you do want to have it on its own, add some ice cubes to it and let it settle for a couple of minutes. I find that this releases its aromatic constituents, letting one appreciate its mysterious bouquet even more. It goes rather splendidly with brandy, giving the simple but exquisite Benedictine and Brandy, B & B by Bénédictine, a proprietary blend since 1937. Ernest Hemingway was supposedly the first to mix the two.

Now, I definitely spy orange in there, so I think Cointreau seems to be the perfect companion for it; next time you have Cointreau and orange (one of my favourite combinations), add a shot of Bénédictine and you’ll see how it enhances the blend, in fact I think anything citrus is the perfect balance to its sweetness. Just remember, a little goes a long way; it’s robust and it’s sweet, a touch is all you need for it to enhance and not dictate the flavours.

Incidentally, the world’s largest consumer of Bénédictine is a gentlemen’s club in Burnley, right here in the UK!

Have you ever had D.O.M. Bénédictine?

Full blog post: https://linsfood.com/d-o-m-benedictine/

#nomadkicthencounter
#linsfood
#frenchfriday
#drinks
#liqueurs
#nomadkitchencounter
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