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BREAD WITH BEETROOT AND GHERKINS

This is the third recipe of the BREAD MONTH challenge.
Two weeks ago I gave you a recipe of bread with cranberries and nuts, this time you get a recipe of a savory bread!

Did you know that 80% of all bread in the western world is sold in supermarkets, these breads are often of very bad quality, full of preservatives, color and flavor substances. This was the reason that I decided to bake my own bread.

This is also your chance to bake good bread, this month you will get 4 different bread recipes to try.
Really, it's so nice to bake your own bread and the smell of freshly baked bread is heavenly.
 So that is baking for you, share your bread photo with us, even if it is not perfect because the goal is not who has the best or most beautiful bread, but the pleasure in baking bread at home.

INGREDIENTS:

DOUGH:
450 grams of flour
25 grams of fresh yeast or 7 grams of instant dry yeast
8 grams of salt
0.27 liters of water

FILLING:
350 grams of beetroot
150 grams of gherkins
1 tablespoon mustard

METHOD:

cook the beetroot for 20 minutes, remove the skin and cut into cubes, cut the gherkins into cubes.
heat the oven to 225 degrees Celsius

mix the dough in 20 minutes, add the filling and mix in a low mix setting.
let the dough rise for about 45 minutes, form the dough and put it in a bread pan or make a ball that you can bake on the plate or stone, let it rise for another hour.
bake for 10 minutes at 225 degrees Celsius, now lower the oven to 190 degrees Celsius and bake for another 30 minutes.
GOOD LUCK

#breadchallenge
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Crispy Ricotta & Pumpkin Gnocchi

Pumpkin gnocchi are so much fun to make! I was glad with the result. I must say that earlier attempts were OK but still I found the gnocchi a little too chewy and tacky for my taste.

Or my dough would just not come together at all. Secret: bake the fresh pumpkin in olive oil but avoid water! If you boil or steam the pumpkin, it will absorb extra water. That makes your dough too moist which will make you add way too much flour and in the end the gnocchi will be too heavy and chewy.

Another thing I did differently here: I pan seared the gnocchi in olive oil instead of boiling them in hot water. That way the gnocchi crisp up nicely. Add some fresh thyme for extra flavor… Excellent!

Ingredients

8 oz fresh pumpkin (225 g), cleaned
½ shallot, chopped
2 medium garlic cloves, chopped
3,5 oz ricotta (100 g)
1 small egg
1 oz parmesan cheese (28 g), grated
7 oz plain flour (200 g)
2 oz corn grits (55 g), or polenta meal
4 sprigs fresh thyme
olive oil
ground cinnamon
pepper
salt

The method

1) Add a tablespoon of butter to a large pan and place it over medium heat. Add the diced pumpkin, garlic and shallot.

2) Stir fry the pumpkin for 5 minutes or until it starts to soften. Take the pan off the heat and let the pumpkin cool. Then add it together with the ricotta to a blender.

3) Blend into a smooth puree. Season with pepper and salt. Add the egg and grated parmesan.

4) Blend again. Add the plain flour, corn grits and cinnamon.

5) Blend the dough one last time. If it's too sticky, add extra flour.

6) Transfer the pumpkin dough to a floured surface and knead it for a minute. Wrap it in a piece of cling film and let it rest for 30 minutes at room temperature.

7) Unwrap the dough and quickly knead it again. Roll it into sausages and cut it into even portions. Press them lightly with a fork to make the classic pattern.

8) Add 3 tablespoons of olive oil to a non-stick pan and place it over medium heat. Add the gnocchi and thyme.

9) Bake the gnocchi on all sides until lightly brown. Season with pepper and salt.

10) Transfer the gnocchi to a serving plate. Sprinkle with extra grated parmesan and fresh thyme. Serve hot.

The recipe: www.junedarville.com/pumpkin-gnocchi.html
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Chicken Nawabi

Chicken Nawabi is very delicious curry and very rich in taste. In Restaurants, this curry made with two ways some Restaurants made it with boneless tandoori chicken pieces, some made with marinated chicken at last give the coal smoke to curry. 

Today I make it with a marinated chicken method so let's start making.

                        Prep time: 2 hrs
                        Cooking time: 30 min
                        Total time: 2 hrs 30 min
                        Serving for: 6 to 7

                                  Ingredients:

For marination : 

 Chicken washed and clean - 1 kg
 Curd or dahi - 1 tin
Cashew paste - 2 tbsp
Salt - 1/2 tbsp
Chilly powder - 1 tbsp
Tumeric powder - 1/4 tbsp
Lemon juice -  1 lemon

For curry or gravy : 

Oil  - 2 tbsp
Tomatoes - 4 to 5
Onion sliced - 3 to 4
Ginger garlic paste - 1 tbsp
Cashew paste - 2 tbsp
Salt - 1/4 tbsp or as per taste
Chilly powder - 2 tbsp or as per taste
Chicken masala - 1 tbsp
Orange food colour - 1 Tsp
Tomato sauce or ketchup - 2 tbsp
Water - as required
Coriander leaves - for garnishing
Coal - for a smoky taste


 
                             How to make:

1. First, marinate the chicken with all marination ingredients keep aside or keep in fridge for 2 hr.

2. After 1 & 1/2 hr boil the tomatoes then remove the skin and grind it make tomato puree. Fry the sliced onion till golden brown in colour the grind it also.

3. In oil add ginger garlic paste fry it for two min then add grinded onion fry for 1 min then add tomato puree mix well fry for 5 min.

4. After that add cashew paste mix well cook for 2 min. Now add chilly pwdr and salt in it mix well cook for 5 min.

5. Now add marinated chicken mix well. Add orange food colour and chicken masala mix well close the lid  cook for 15  min on low to medium flame.

6. After 15 min open lid add water mix well close lid cook for 10 min.  After that open lid add tomato sauce or ketchup mix well cook for 5 min then switch off the flame.

7. now heat the coal on gas take out it in small plate keep plate on gravy add some oil on coal when smoke is coming out close lid for 5 min. After 5 min take out the plate from gravy and close the lid till serving.

8. Serve delicious curry with chapati, naan or rice.



Also visit here

https://ccokwithsana.blogspot.com/2018/10/chicken-nawabi.html?m=1
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sauce chicken wings spicy tomato with herbs on a back bulgur
Here, a little recipe everyday, simple as usual, I put my heart and some spices

ingredients:
- 16 chicken wings
- 400 g bulgur
- 1 large box of chopped tomatoes
- 3 garlic flakes
- 1 large onion
- 6 chives finely chopped
- 2 c. to s. chopped parsley
- 1 C. to s. chopped coriander
- 2 c. to s. paprika
- 1 C. c. cayenne pepper
- 1 advanced 4 spices
- olive oil
Preparation:
- peel your onion, the garlic and chop everything finely
- in a dish, put all your herbs, your oigon your garlic, add your paprika, cayenne your, your top four spices. Mix well
- make heat your oil, drop off your wings and sprinkle your herb-spice mixture (good soak), the back and soak again for your spice-herb mixture. Pour your box of chopped tomatoes. Cook over low heat for about 45 minutes
- for bulgur, watch cooking on the package, I have cooked bulgur 2 cups (1 cup making 200 g) in 8 cups vegetable broth (cubes). I let drink all the juice (low heat)
https://mamyloumichel.blogspot.com/2018/10/ailes-de-poulet-sauce-tomatee-epicees.html
#nomadkitchencounter

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Wafu Pasta (和風パスタ) With Short Ribs

If you are into the Japanese cuisine, you might have heard of a term called “wafu” (和風). “Wa” means Japanese, and “fu” means something like “inspired”, “style”, or “kind of”, so it usually refers to a foreign food that’s cooked by the Japanese interpretation.

Wafu pasta is no exception. It’s just a pasta dish using Japanese ingredients, such as soy sauce, fish roe, miso, pickled plum, sea urchin, or seaweed. Why not use Japanese noodles such as udon? No idea, but I never seen pan fried udon (yaki udon) being popular, at least not in Tokyo. Would it be called “wafu udon” if substitute pasta to udon? If using making an udon dish that is western inspired, then it will be called “yofu” (洋風) udon, with “yo” means, “western”.

In this wafu pasta recipe, I pan-fried linguine using fats extracted from beef short ribs and soy sauce. I am a big fan of frying soy sauce with oil, the dish becomes very fragrant, and almost smoky. In addition, I added the Japanese furikake product which contains hijiki, dried plums, and sesame and it adds a good texture. But the main character of this dish is fried pasta with the beef fat and soy sauce. It soaks up the fat very well!

Ingredients

2/3 lb short ribs
12 grams hijiki Umenoka Hijiki
1/2 lb linguine
28 grams spinach
.98 oz soy sauce
3 packs iodized salt
10 packs black pepper

Instructions

It takes around 15 minutes to boil water for pasta. Once boiled, toss linguine and salt. Boil for 3 minutes, stir the noodle while boiling, turn off the heat, then let it sit for 3 minutes.

Time for multi-tasking! After around 8 minutes of heating the pot for boiling water, start to grill the meat. To make the meat crispy while rare inside, grill the ribs on the bone for around 10 minutes. Rotate the pan, so fats can be extracted thoroughly. Flip the meat for around 8 minutes. Cook the meat on the meat surface a bit for each side. Turn off the heat, and take the meat out of the pan. Do not get rid of grease!

Turn the heat back on, and add soy sauce; you will hear a great sizzling sound. Add the noodle and fry the noodle for a few minutes, sprinkle the pepper, pour more soy sauce (I used total of 7 packs). Add spinach and stir for a minute. Turn off the heat, add hijiki. Place back the short ribs. Done!

Detail - https://thepickiereater.com/2018/09/26/wafu-pasta-short-ribs/

#thepickiereater
#japanesefood
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Torta Caprese Bianca al Limone

Capri, an island off the coast of Naples, is a treasure trove of breathtaking sights and enchanting citrus scents. I am no Italy expert, but if you ever plan on visiting this Mediterranean country, Capri should rank pretty high on your list of to visit regions.

Capri is famous for its Torta Caprese, which is an almond-based cake with a moist and a crumbly texture. It dates back to the start of the 20th century, and if you read about its origins you will come across various stories. Irrespective of how it started, the cake is now widely consumed by tourists in Capri and the South of Italy be it in its chocolate (cioccolota) or lemon (limone) variations. Both versions have chocolate but the bianca or white version uses white chocolate. You can't go with either variation of this delicate almond-based cake, but the lemon flavor won my vote.

+Azlin Bloor posted a recipe for this Torta not long ago, her version yields a cake with a different texture as the amount of ingredients and method are somewhat different. Nonetheless, both recipes will deliver a scrumptious cake!

If I managed to spike your interest in this famous Italian dessert and you want to bring the bright flavors of Capri to your home, this is what you need to do.

Ingredients:
165 g almond flour (I made mine. I soaked the almonds in hot water for few minutes, then in cold water, spread them over a towel to dry then processed them)
100 g fine sugar
40 g corn flour
3 g baking powder
130 g grated white chocolate
zest of 2 organic and unwaxed lemons
30 g olive oil
35 g melted butter
4 eggs at room temperature
2 tbsp limoncello
dash of salt

Method:
In a bowl, mix the almond flour with the sugar, chocolate, salt, baking powder, lemon zest and corn flour.

In another bowl combine the eggs with the limoncello (you can substitute with the same amount of lemon juice) and beat until the batter doubles in volume and becomes pale. Fold in gently the butter and the oil then add the mixture to the flour and mix until well combined.

Pour the batter into a greased pan, covered with parchment paper, and bake for about 30 to 40 minutes in a preheated oven (175C).

Keep in mind that the baking time will vary from one oven to another, the pan size and material. You want the cake to be fully baked but not dry and with a nice brown color. Inset a toothpick in the center of the cake and if it comes out clean, your cake is done.
Once baked, leave the cake to cool almost completely before removing it from the pan, then put on a a wire rack to cool completely.

You can serve the cake as it is, but you can decorate with a dusting of powdered sugar and few fresh fruits to elevate its looks.

All you have to do now is to serve yourself a slice of this torta and enjoy the flavors of sunny Southern Italy.

Full recipe here: http://dolcerita76.blogspot.com/2018/08/torta-caprese-bianca-al-limone.html

Azlin´s recipe here: https://www.linsfood.com/torta-caprese-bianca-gluten-free-lemon-cake/

Azlin´s post on foodies: https://plus.google.com/u/0/+AzlinBloor/posts/Kwy35sAn985

#nomadkitchencounter
#dessert
#cake
#italiankitchen
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Eden Project with +Sabine Mey-Gordeyns

Enjoy this brilliant video from Sabine and Tom that perfectly captures what the Eden Project in Cornwall is all about.

The Eden project is a one gigantic global garden! It takes up the space of 30 football pitches and is fast becoming a source of education and knowledge towards a sustainable future.

"Experience the sights, smells and scale of the rainforests in the Rainforest Biome - the world's largest greenhouse - and discover the tropical plants that are used to produce everyday products. Travel to South Africa and California, as you amble amongst the orange and lemon trees, olive groves and gnarled vines of the Mediterranean Biome, and in the 30-acre Outdoor Garden see hemp, sunflowers and other plants that could change your future, flourishing under the Cornish sun."

Head on over to Sabine's YouTube channel for more wonderful travel videos: https://www.youtube.com/channel/UChSWbx9dWD7CSyrUy5kS77Q/videos

#nomadkitchencounter
#travelstories

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Agedashi Tofu
Business as usual on Japanese Wednesday

Agedashi Tofu is a delightful small dish of lightly fried, almost melt in the mouth tofu, sitting in a hot dashi sauce, topped with various garnishes like grated daikon, spring onions (scallions), nori and katsuobushi (dried bonito flakes). It’s one of those dishes where the sum more than outweighs its few humble parts.

You will find a comprehensive explanation on all ingredients as well as detailed hints and tips on my blog post. Link is at the bottom of this post.

You can also read more about katsuobushi (bonito flakes) and shichimi togarashi here on foodies+, under "Food Culture". Just do a search.
____________________________________

Ingredients

1 block tofu, about 400g (14oz)
1/2 tsp salt
3 Tbsp potato starch
vegetable oil for frying

Tsuyu (Sauce)

250ml (1 cup) dashi
3 Tbsp light soy sauce
2 Tbsp mirin

Garnish

1/2 a daikon
2 spring onions (scallions)
2 Tbsp katsuobushi flakes - read more on my blog
light sprinkling shichimi togarashi - read more on my blog

Instructions

1. Sprinkle the salt all over the tofu block. Place 3 kitchen paper on a plate and place the tofu on them. Place another 3 kitchen paper, folded in half on the tofu, and weigh that down with another plate. Like a sandwich. Place a small weight over the plate, like a can of food. Leave aside to drain for 20 minutes.

2. Add all the sauce ingredients into a small saucepan and leave aside on a cool hob.

3. Grate the daikon and give it a slight squeeze with your fingers to get rid of some of the liquid, still leaving it moist though, just not dripping. Set aside.

4. Slice the spring onions (scallions) and set aside.

5. When the 20 minutes are up, heat the oil in a small wok, on medium high heat, making it come up to 2.5cm (1").

6. Tun the heat on low under the dashi sauce, cover, and leave to simmer while you get the tofu done.

7. Pat dry the tofu and cut up into 12 little cubes. Take a kitchen paper and VERY gently dab the tofu pieces, without squashing them.

8. When the oil is hot enough (throw in a small piece of spring onion, if it sizzles and rises up immediately, the oil is hot enough), dip the tofu pieces into the potato starch, shake off excess and slowly lower into the hot oil. Do this in 2 batches, one tofu piece at a time. Fry the tofu for about 1 minute, turning them gently with a small spatula or chopsticks to ensure that they are cooked all over. Don't brown the tofu. They should still be very light in colour.

9. Drain on a kitchen paper lined plate and keep warm. Just place them on a cool hob, making sure the kitchen paper doesn't catch fire! Do the second batch.

10. When all the tofu pieces are cooked, divide them up into 4 small bowls and spoon the hot dashi sauce all over them. This is when the tofu will take on a little colour, which is why in the images here, they are a very light brown. Divide the sauce up equally.

11. Take a small amount of the grated daikon and place over the tofu, somewhere in the middle. Sprinkle the other garnishes that you are using all over. Serve immediately while still warm/hot.

Full blog post: https://linsfood.com/agedashi-tofu-japanese-fried-tofu/

#nomadkitchencounter
#JapaneseWednesday
#vegetarian
#vegan
#linsfood
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Easy Ruby Apple Almond Skillet Cake

A mildly sweet skillet cake topped with gorgeous hibiscus tea tinted apple slices. An easy-to-whip-up afternoon fall coffee cake!

Ingredients:

2 cups water
2 cups granulated sugar, divided
2/3 cup dried hibiscus flower (or 2 TBSP Jamaica Agua Fresca powder)
1/2 lemon, juiced
1 Pink Lady apple (or any other baking apples), cored, peeled and cut into 9-10 slices
1 cup unsalted butter, softened
3 large eggs, at room temperature
2 cups all-purpose flour
1/3 cup whole milk (plus 2-3 TBSP for glaze)
2 teaspoons almond extract, divided
1/3 cup sliced almonds
1/2 cup confectioners’ sugar
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Instructions:

Start by coloring the apple slices. Whisk water with 1/2 cup sugar in a small pot over medium-high heat until sugar is dissolved (about 1-2 minutes).

Then, add hibiscus flower and let mixture come to a boil. When liquid turns deep red, remove the spent hibiscus flowers using a slotted spoon or spider strainer and stir in lemon juice.

Place the peeled apple slices into the pot and let cool to room temperature. Transfer everything to a pitcher or clean airtight container, cover, and refrigerate overnight (or at least for 1-2 hours). The longer the apples steep, the redder the color!

Alternatively, you can use jamaica agua fresca powder to color the apples instead of the hibiscus flower. For this, whisk water with jamaica agua fresca powder (skip sugar and lemon) in a small pot over medium-high heat (about 1 minute) and let mixture come to a boil. Remove pot from heat and add apple slices, letting sit until liquid cools to room temperature.

Then, transfer everything to a pitcher or clean airtight container, cover, and refrigerate overnight. Again, the longer it steeps, the redder the color!

Right before preparing the cake batter, pour all the contents of the pitcher into a colander and let apples drain free of the liquid for about 5-10 minutes.

Meanwhile, preheat oven to 350°F. Spray a 9-inch cast-iron skillet with baking spray with flour, or alternatively grease with unsalted butter and flour the skillet. Set aside!

Prepare the cake batter. In the bowl of a stand mixer fitted with the paddle attachment, beat softened unsalted butter and remaining 1 1/2 cups sugar at medium speed for 3-4 minutes or until fluffy. You may have to stop mixer to scrape down the sides of the bowl.

Add eggs, one at a time, beating well after each addition. In a separate bowl, whisk together flour and salt.

Gradually add flour mixture to butter mixture alternately with 1/3 cup milk; begin and end with flour mixture, beating just until combined after each addition. Then, mix 1 1/2 teaspoons almond extract and spoon batter into reserved skillet.

Place colored apple sliced cut side down in a pinwheel fashion over batter. Bake on middle rack for 25 to 30 minutes or until lightly browned.

Sprinkle with sliced almonds, and bake on lower rack (to prevent burning the nuts) for an additional 10-15 minutes or until a toothpick inserted in center comes out clean. Transfer skillet to a rack and let cake cool for about 10 minutes.

WHILE cake is cooling, prepare the glaze. Whisk together 2-3 tablespoons milk, remaining 1/2 teaspoon almond extract, and confectioners’ sugar until mixture is smooth and pourable (without lumps).

Drizzle over cake and let set. Serve cake warm with a good cup of coffee or tea. Enjoy!

PRINT OUT THE RECIPE here:
https://www.easyanddelish.com/ruby-apple-almond-skillet-cake/

#cake #dessert #apple #almond #autumnfood #baking #easyrecipe
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Rick’s Nut And Cranberry Bread
A Foodies+ Lab For Bread Month

This month’s theme of baking bread came at a fortuitous time, as recently I’d been toying with the idea of making my own since our local bakery has recently changed its bread recipe and now uses honey that I’m allergic to. As soon as I saw +rick van elswijk ‘s nut and cranberry bread, I knew I had to make it!

I kneaded all the first ingredients in my standing mixer for 20 minutes, and had to add a little more milk as the dough was a bit dry.

Instead of 200g of cranberries, I used 125 g as that was all I had. Instead of a mixture of almonds and walnuts, I used 200 g of hazelnuts. Why? Because I forgot to buy the almonds and walnuts (it's been that kind of week). Oh, and I also forgot to buy vanilla pods too, so I used 1 tsp of vanilla essence. Before adding the hazelnuts, I gave them a quick whiz in my little blender to break them up a bit. I probably should have cut them by hand, but I was too lazy. I kneaded in the fruit and nuts by hand as they weren't mixing in very well when tried to use the mixer.

I baked the loaf for 25 minutes at 200 degrees C.

Inspite of all those changes, the bread came out wonderfully. I had it for breakfast this morning dripping with melting butter. This is definitely going to be the recipe I use often to make bread with! Thanks Rick!

You can find Rick's recipe here:

https://plus.google.com/u/0/101707526778936058643/posts/C4d9JTp4mn7

#nomadkitchencounter
#breadchallenge
#labsatfoodiesplus
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