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Recipe
CHERRY CRANBERRY CHRISTMAS HAM
Sauce:
1 can cranberry sauce
1 cup frozen cranberries
1/2 cup fine chop red cherries
1 1/2 cups brown sugar
1 1/2 tsp cinnamon powder
1/2 tsp 5 spice powder
5 tbsp hot water
12 whole red cherries
3 tbsp dark honey.
3 drops cherry essence
So on medium heat all above ingredients stirring until flavor start to bloom about 3-4 minutes. Remove and cool this is use at the end of the baking process 3 coats at the last 30 minutes 10 minutes apart.
Prepare thawed ham leg wipe with clean wet cloth a about cleaning the skin.
After this is done add cloves and now mix sugar cinnamon powder 5 spice powder and rub all over ham if skin is cut with pattern also rub this dry mixture in it last is a light coating of honey. Foil ham and place in oven to bake. 20 minutes per pound. Example this ham was 15 lbs it baked for 5 hours. 4 1/2 hours remove ham from oven and apply 1st coating to ham. 3 in total 10 mins apart after 5 hrs remove from oven cool 1 hour add cherries and slice up .End.
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Citrus Coconut Christmas Cake

I found Christmas cake recipe from sunbeam mixed fruits. So I decided to test out. I change the pistachio to cherries glazed to gives a extra moist look. I didn’t put icing sugar to garnish as I don’t like it too sweet.

The recipe is easy to make and its yummy. For recipe look for sunbeam products.

Ingredients

150 g unsalted butter
3/4 c caster sugar
1 Tsp vanilla extract
5 eggs
1 lemon, zest and juice
1 orange, zest and juice
3/4 c coconut meal
500 g mixed fruits
80 g cherries glazed

Method

Preheat oven to 150°C. Grease with butter and line a 23 cm round spring form pan with baking paper.

Cream butter and sugar until light and fluffy. Add vanilla and eggs one at a time beating well after each addition.

Stir in zests, juices, coconut meal, mixed fruit and cherries.Bake for 1 hour 20 minutes or until a skewer inserted comes out clean.

Note: You can add pistachios if you like as the original recipe. I prefer cherries glazed. Oven temperature vary, you might need less or more time. You may sprinkle your cake with icing sugar. I didn’t use icing sugar.


Checkout my blog:https://helenscchin.com/2018/11/21/citrus-coconut-christmas-cake/


#helenscchinrecipes
#awesomedesserts
#foodiesplus
#nomadkitchencounter
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Lemon sour cream vanilla yoghurt panna cotta

Give myself fully to the adventure of experimenting using my jelly mould and creating a bold method and skill of making panna cotta, relying on combination of my favourite ingredients: yoghurt, sour cream, milk and thickened cream.

I have every reason to be confident, because experimenting, creating and producing a delicious dessert is trial and error until I have these 4 words like a safety net, encouraging me from falling into despair: “Your dessert is delicious” when my family and friends had eaten and hearing their comments in positive manner.

Happy Eating and experimenting!!!!!

Ingredients

500 g yoghurt
300 g sour cream
300 ml Lactose milk
300 ml thickened cream
150 g icing sugar
2 sheets gelatin
4 Tsp gelatin powder
1 Tbs castor sugar
1 Tbs Lemon juice, extra juice to serve (opt)
1 lemon zest, extra zest for garnish (opt)
Vanilla grinder, extra for garnish (opt)

Method

Grease jelly mould with a bit of oil and set aside. Soak sheets gelatin in water about 3 minutes. Place sour cream, sugar, yoghurt and milk in saucepan on low heat; stir well to avoid lumps. Then add sheets gelatin, (squeezed the lump gelatin then add in);stir well. Now add powder gelatin and juice; stir to dissolved.

Pour warm panna cotta into the prepared mould. Grate the lemon zest and grind vanilla on top. Leave panna cotta in fridege over night. The following day, place a plate on top and flip panna cotta over, removed the back to loosen the mould.

It should come out easily. Garnish with more zest and vanilla grinder. Serve with fruits of your choices and some lemon juice.


Note: You can use ramekins if you dont have jelly mould. I have added gelatin powder for it to be a bit firmer. You don’t have to.



*Check out my blog:https://helenscchin.com/2018/11/15/lemon-sour-cream-vanilla-yoghurt-panna-cotta

#helenscchinrecipes
#awesomedesserts
#nomadkitchencounter
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Fish Soup Using Bluefin Akami Tuna (ねぎま汁)

Another classic Japanese dish. If you are a fan of yakitori, which is Japanese skewer mainly for chicken cuts, you might have heard of “negima” (ねぎ間). It is one of the most popular sticks which consists of chicken breast with leek.

“Negi” (ねぎ) in Japanese means leek/scallion, then what “ma” (ま) means? Well, it stands for maguro “鮪”, tuna. Back then, people had this dish with tuna and leek. Presumably, people substituted chicken as tuna is pricier, but even today, dishes such as tuna fish soup (ねぎま汁) or tuna fish hot pot, “negima nabe” (ねぎま鍋) can be found.

Surprisingly (or not), presence of the leek in this dish is as important as tuna. Back, then people could have substituted tuna to chicken, but I assume there is a reason leek stayed!

On my blog, I wrote more in detail including how to eliminate/reduce fishy smell.

Ingredients

1 tablespoon almond butter conventional
0.25 pound leek conventional
0.7 oz soy sauce conventional
0.55 pound bluefin akami tuna wild-caught

Instructions

Cover tuna with water in a pot. Add a good amount of leek, stir almond butter, and pour soy sauce. Turn on the heat with high heat, do not cook till it gets boiled, when the water is hot, that’s good enough. It will be ready in less than 10 minutes.

Detail - https://thepickiereater.com/2018/11/17/fish-soup-using-bluefin-akami-tuna/

#thepickiereater
#fishsoup
#japanesefood
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Christmas Cranberry Gin
This is the time to make it

Making your cranberry gin now will give you just over a month of steeping, perfect for serving during the holidays, and more importantly, it’ll make super Christmas gifts in little bottles!

Takes only 10 minutes to put it together, then you just WAIT for a month!

Makes about 1 litre (4 cups/40 shots)

Ingredients

400-500g (about 1 lb)) frozen cranberries
1 litre (4 cups) good quality gin
100-200g (3.5-7 oz) white sugar
1 vanilla pod, halved

Instructions

If the cranberries are not frozen, place them in the freezer overnight, and get your infusion going the next day.

1. Place the cranberries, gin and 100g of the sugar into a large, sterilised jar, and give it a good stir.

2. Cover and place in a dark place for a minimum of 1 month. I place mine in a kitchen cupboard. Stir it every other day, or as often as you remember to! About every 2-3 days, I squash the cranberries with the back of a spoon, when I'm stirring the mix.

3. At the end of 3 weeks, taste it, and add more sugar if you think it needs it. Steep it for another week.

4. To drink, strain through a sieve or, if you like a crystal clear gin, strain though a double layer of muslin or cheese cloth into a sterilised bottle. Store in a dark cupboard as you would your other drinks.

Full blog post and other infusions:
https://www.linsfood.com/cranberry-gin-red-gin/

#nomadktchencounter
#christmasrecipes
#linsfood
#gin
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Made this simple Baked Omlette. My boys do not like to eat Omlette, so improvised to feed them!


Non stick Pan

Ingredients:

4 eggs
I tablespoon of Olive oil
Thinly sliced one potato
Thinly sliced Tomato
Parsley
salt and pepper


Break the Eggs into a bowl and stir it until it froths. Warm the Non stick pan on the stove, Sprinkle olive oil on the pan and put the thinly sliced potatoes to sautee a bit. Add salt and pepper to your taste. Then spread the potatoes evenly on the pan then pour the Egg on Pan. Sprinkle some parsley and place thinly sliced tomatoes if you want. Now put the Pan in the oven for 10-15 minutes and Its done!.
Simple but I could make my boys eat it :)
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Simple, tasty and super healthy toast with hummus
.
Hummus
Ingredients:
• ¾ cup chickpeas
• 1 tbsp. tahini
• 1-2 tsp. spice mix powder (cumin, basil, zira, sesame)
• ½ tsp. chili powder (more can be used if desired, less is possible)
• 1-2 tbsp. grape or rapeseed oil
• salt, pepper to taste
• 1-2 cloves of garlic
• 2 tbsp. peeled sunflower seeds (optional)
.
Cooking
Wash chickpeas, soak in water overnight. Then boil chickpeas to readiness. You can use chickpeas in a can of water bought in a store.
Drain the water separately, it will need to obtain the desired consistency of hummus.
Add all ingredients to boiled chickpeas + 2-3 tablespoons. water in which chickpeas boiled and beat all the blender. For the desired consistency, you can add more water, in which chickpeas were boiled.
Put on bread, decorate with microgreen or favorite greens, sunflower seeds or pumpkin seeds and enjoy!
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Black Olive Tapenade
French Friday

Tapenade is a delicious olive recipe that you that graces every self-respecting aperitif table in the South-East of France during the warmer months. I shared this a few years ago, but decided to ressurect it for French Friday on Foodies+!

Over the last month, in the fields all over Southern Italy, and on the Cote d’Azur in France, people have been whacking trees with sticks. This may seem like strange, and relatively cruel treatment for some poor trees who did nothing but stand there and help to prevent the warming climate from speeding along like an out-of-control freight train, but such is the life of an olive tree full of shining black olives in the Fall months. Nets are rolled out below the trees and then long sticks are used to knock the olives into the nets, so it’s easier to gather them into buckets. They are then either taken to the mill to be turned into olive oil, or cured so they they can be made into delicious spreads, such as this tapenade (olive pâté).

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

Ingredients

Black Olives - 200g (1 1/2 cups)
Garlic Clove - 1
Capers - 40g (2 Tbsp)
Anchovies - 3
Olive Oil - 5 Tbsp
Lemon Juice - 1 Tbsp (optional)

Instructions

Place all the ingredients in a blender and blend them until you have a smooth mixture.
Serve as an aperitif with crusty bread or bread-sticks.
Tapenade will keep for up to 5 days in the fridge.

You can find out more about olives in the South of France on:

http://www.italiankiwi.com/black-olive-tapenade/

#nomadkitchencounter
#italiankiwirecipes
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Sweet Vanilla Risotto
with Calvados and Caramelised Apples

A rice pudding by any other name.

Let's talk taste.

The risotto itself is creamy and not too sweet, just right, in fact. On that base, you have the magnificent complexity of vanilla, the world’s second most expensive spice, but certainly the most popular. Each spoonful of the sweet vanilla risotto on its own is creamy, woody, floral and intoxicating in its bouquet.

The caramelised apples add a honeyed, almost toffee-like sweetness to the sweet risotto. And the Calvados emphasizes the fruity apple aroma of the whole ensemble. And finally, for some added warmth, a sprinkle of cinnamon completes this glorious dessert.

Sheer ecstasy with every spoonful!

As always, head on over to my blog to read up on all the ingredients, get hints and tips. You'll also find a 1-minute video on it.
________________________________________

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients

Risotto
2 Tbsp butter
150g (3/4 cup) arborio rice
2 Tbsp Calvados (or any brandy)
750ml (3 cups) milk
125ml (1/2 cup) double cream/thick cream
120g (4 oz) white sugar
1 small stick cinnamon
1 vanilla pod or 1 tsp pure vanilla paste/extract

Apples
2 eating apples, preferably organic
1 Tbsp salted butter
1 Tbsp light brown sugar
2 Tbsp Calvados or any apple brandy
cinnamon as needed

Instructions

The Risotto

1. Heat the butter on low heat, sauté the rice for 1 minute.

2. Add the Calvados and cook for 1 minute, stirring.

3. Slowly, add the milk in, stirring constantly, followed by the cream, sugar and cinnamon stick. Give it all a good stir and increase the heat to medium and let it come to a simmer.

4. If using a vanilla pod, split in half with a knife and scrape the seeds out, and add them to the risotto. If using vanilla paste/extract, we'll add it after cooking, for the strongest flavour.

5. Once the risotto is simmering, lower the heat to medium-low and leave it cooking for 30 minutes, stirring it about 4-5 times during that time, especially towards the end of cooking. Just like regular rice pudding, it may start to catch towards the end.

6. When it's done, take it off the heat, stir in the vanilla paste if that's what you are using, cover, and leave to rest for 2 minutes.

The Caramelised Apples

1. In the last 5 minutes of the risotto cooking time, core and slice the apples into wedges, about 8-10 wedges per apple.

2. Heat the butter on medium-low heat and and toss in the apples when it's melted.

3. Sprinkle a pinch of ground cinnamon and shake the pan to coat the apples with the butter. Use a spatula if you need to.

4. Add the sugar and calvados, and once again, shake the pan to mix everything up. Leave to cook, uncovered, for 2 minutes and for the mixture to caramelise.

Serving

1. Dish up the risotto into individual serving dishes.

2. Top with the apples, drizzling any sauce that's in the pan over the risotto.

3. Finish off with a very, very light sprinkling of ground cinnamon if you like. Best eaten warm.

Full blog post: https://www.linsfood.com/sweet-vanilla-risotto/

#nomadkitchencounter
#risotto
#pudding
#dessert
#linsfood
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Instant Paniyaram ( Phaddu)

Paniyaram ( Phaddu ) is a South Indian dish specially made with urad daal and rice it takes some time. But today I want to share how to make phaddu instantly with semolina and curd. So let's start make step by step with pic .



Prep time : 30 min 

Cooking time : 5 to 7 min

Total time : 35 to 37 min

Serving for : 4 to 5  


Ingredients : 


Semolina ( Rava ) - 1 cup 

Curd, yogurt ( Dahi) - 1 cup 

Salt - 1 tsp or as per taste 

Baking soda - 1/2 tsp 

Water - as required 

1 Onion, 1 green chilly,  few coriander leaves - Chopped

Oil - few drops 


How to make : 


1. Add 1 cup semolina and curd in bowl 

2. Add chopped vegetables and salt in it.

3. Add water as required in it. Mix well make soft batter like idli batter.

4. Now add baking soda in it mix well close lid and keep aside for 20 min.

5. After 20 min mix well the batter once again.  Add few drops of oil in the phaddu mould. 

6. Now add spn of batter in mould close the lid and cook for 3 min or till its done on low flame. 

7. After 3 min check out its done or not. After that turn it and cook from other side for 2 min. 

8. Phaddu is ready serve it with chutney. 

Also visit here
https://ccokwithsana.blogspot.com/2018/11/instant-paniyaram-phaddu.html?m=1



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