Creme Brulee

http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe.html



Total Time:
3 hr 30 min
Prep:
15 min
Inactive:
2 hr 15 min
Cook:
1 hr
Yield:6 servings
Level:Intermediate

Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Directions
Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

PROPANE GAS TORCH SAFETY: Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe.html?oc=linkback

Badami Chicken Gosht

http://www.khanapakana.com/recipe/691a69d0-ab8b-4893-90e9-a19873061439/badami-chicken-gosht

Prep Time

10 - 15 Mins

Cook Time

40 - 45 Mins

Serves

3 - 4

This most basic of chicken recipes is also one of the tastiest! Serve Chicken Badami with hot Chapatis (flatbread) or plain boiled rice. Don't forget to garnish with Mint leaves.

Viewed: 9594

Source: Chef Zubaida Tariq In Handi On 

Ingredients

Chicken 1/2kg

Yogurt ½ cup

Onions 3

Ginger 1 tbsp (paste)

Pepper 1 tsp (whole)

Mint ½ bunch

Almonds 20

Poppy seeds 1 tsp

Green chilies 8

Oil 1 cup

Lemon 2

Salt as required

Cooking Directions

Grind the almonds, green chilies, black pepper and poppy seeds together.

Heat oil in a large skillet and brown the onions.

Remove from the oil and spread the onions on a newspaper.

After they become crisp crush them with your hands.

Now in the same oil add the chicken and fry until the water dries.

Then add yogurt, onions, ginger and salt.

Fry until the oil forms a layer on top.

Add a glass of warm water and fry the meat on low flame until the meat becomes tender.

Now add the ground masala to the meat.

Saute again for 5 minutes and add the lemon juice.

Simmer for a few minutes.

Garnish with mint leaves and serve with parathas.

Palak Murgh Roulade with Makhni Gajar

http://food.ndtv.com/recipe-palak-murgh-roulade-with-makhni-gajar-180264

Chef: Poppy Agha, Team Pakistan

Recipe Servings: 4

Recipe Cook Time: 1 Hour

A delectable spinach-chicken roulade served on a bed of carrots.

Ingredients

5 carrots

2 Tbsp garlic paste

2 tsp coriander powder

5 tsp salt

5 dry red chllies

2 Tbsp butter

3 lemons

4 Tbsp jaggery

6 chicken breast fillets

1 piece cinnamon

1 tsp coriander seeds

6 black peppercorns

3 cloves

6 tsp white cumin

2 tsp turmeric powder

2 tsp red chilli powder

3 spinach bunches

5 Tbsp cooking oil

12 cloves garlic, crushed

2 Tbsp ginger paste

7 green chillies

1 tsp mustard seeds

2 fresh coriander bunches

6 tsp red chilli flakes

Method

Peel the carrots and strip them into julienne. 

Saute with garlic paste, coriander powder, salt, red chilli and butter. Add lemon juice and a little jaggery. Cook till done and lay down a bed of carrots.

Fillet the chicken breast. Coat thoroughly with freshly ground masalas (cinnamon, coriander seeds, black pepper, cloves and cumin). Also coat with a little turmeric powder and red chilli powder.

Cook the spinach on high flame with garlic, ginger paste, spices and layer the spinach in the center of the chicken breast fillet.

Make a roulade of chicken and cook in the oven till chicken is done.

As soon as chicken is done, slice and set on the bed of carrots. Serve with a garnish of coriander leaves and a tempering (tadka) of butter, cumin and red chilli flakes.

Mulligatawny soup

http://www.bbc.co.uk/food/recipes/mulligatawny_soup_68949

less than 30 mins
preparation time
30 mins to 1 hour
cooking time
Serves 4-5

By The Hairy Bikers
From The Hairy Bikers: Mums
Know Best

A richly flavoured soup, spiced
with curry powder. Perfect for a
cold day, serve with a dollop of
tangy sour cream.


Ingredients

25g butter
1 tbsp sunflower oil
1 large onion, finely chopped
2 garlic cloves, chopped
2 medium carrots, cut into 1.5 cm cubes
2 celery sticks, thinly sliced
1 medium sweet potato, peeled, cut into 1.5 cm cubes
1 eating apple, peeled, quartered, cut into 1.5 cm cubes
1 tbsp medium curry powder
1 vegetable or chicken stock cube (low-salt is best)
1litre/1¾ pints boiling water
1 tbsp tomato purée
1 tbsp mango chutney
100g basmati rice
100g natural yoghurt or soured cream, to serve
fresh coriander or flat-leaf parsley, to garnish (optional)
salt and freshly ground black pepper

Preparation method

1. Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks.

2. Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the
heat slightly and leave to simmer for 30 minutes, stirring occasionally. Cook until the vegetables are tender.

3. While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.

4. When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.

5. Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.

6. Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.

Wild boar roast in red wine

http://eatsmarter.de/rezepte/wildschweinrollbraten-in-rotweinsosse  (in German)



for 4 servings

1 boar roast (about 1 kg)
½ L red wine
½ L game stock
1 bunch of thyme
1 bunch of marjoram
1 bay leaf
1 tsp juniper berry
2 tablespoons oil
2 carrots
2 onions
1 tbsp redcurrant jelly
2 cl Gin
salt
Freshly ground pepper

ZUBEREITUNGSSCHRITTE

• 1
  Karotten und Zwiebeln schälen und würfeln.
• 2
  Die Hälfte der Kräuter abzupfen und fein hacken. Wildschweinrollbraten damit füllen und zusammen rollen. Mit einem Küchengarn zusammen binden. Salzen, pfeffern und in heißem Öl von allen Seiten anbraten.
• 3
  Herausnehmen und Gemüse anbraten. Kräuter, Lorbeerblatt und Wacholderbeeren zugeben und mit Rotwein ablöschen. Um die Hälfte einreduzieren lassen. Dann Fond angießen und Fleisch wieder einlegen. Im vorgeheizten Ofen bei 160°C Unter- und Oberhitze ca. 1,5 Stunden schmoren lassen. Dabei immer wieder umdrehen. Dann Fleisch herausnehmen und in Alufolie ruhen lassen. Sauce durch ein Sieb passieren und je nach Konsistenz noch etwas einreduzieren lassen. Mit Johannisbeergelee und Gin verfeinern. Mit Salz und Pfeffer abschmecken.
• 4
  Fleisch vom Küchengarn befreien und in Scheiben geschnitten mit der Sauce servieren.

Perfect Black Beans

http://www.foodnetwork.com/recipes/melissa-darabian/perfect-black-beans-recipe.html

1 video | Perfect Black Beans (02:56)
Total Time:
13 hr 45 min
Prep:
15 min
Inactive:
12 hr
Cook:
1 hr 30 min
Yield:4 servings
Level:Easy

Ingredients

1/2 pound dried black beans
1 medium onion, roughly chopped
3 fresh garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Pinch red pepper flakes
2 teaspoons sugar
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
Chopped scallions, for garnish


Directions

The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/perfect-black-beans-recipe.html?oc=linkback

Seafood risotto (Risotto alla pescatora)

Source: http://www.italyum.com/risotto-recipes/183-seafood-risotto8.html

Preparation: 20 mins
Cooking: 24-26 mins 
Difficulty: Medium 
What a delicious thing! If you love seafood, this dish will send you up to the moon. In this recipe I will show how to make this wonderful risotto without getting too messy; cleaning and preparing the fish. When you make it, be sure you use a good quality extra virgin olive oil. It is also important that you master the risotto basics, before attempting this recipe, so have a look at the basic "parmigiana risotto" recipe featured in the risotto section of the website.

SERVES 4


Ingredients (Metric & Imperial measurements): 

• 350-400 g (12-14 oz) Carnaroli rice (alternatively Arborio rice)
• 500 g (1.1 lb) Seafood selection (frozen)
• 75 ml (3 fl oz) Extra virgin olive oil
• 2 Cloves of garlic
• 1 Chilli (mild)
• 30 ml (2 tbs) Tomato purèe
• 1 Shallot (finely chopped) - alternatively you can use ½ onion
• 100 ml (3 1/2 fl oz) White wine
• 1 Litre (1 3/4 pints) of hot fish stock - 2 stock cubes - (I have to say that you often need more than 1 litre so have some extra stock handy)
• 2.5 ml (1/2 tsp) Cracked black pepper
• Salt for seasoning
• A small handful of flat leaf parsley (roughly chopped)

Note: nowadays you can buy a frozen seafood selection in most of the supermarkets (I always keep some in my freezer); this is usually a selection of shelled mussels, peeled prawns, squid rings and cockle/clam meat which are all pre cooked and then frozen.
 

Directions: 

Defrost the frozen fish (do not use the microwave as it partially cooks the fish). Once defrosted, pat the fish dry with kitchen paper.
 

The photograph shows about 500 g (1 pound 2 ounces) of clean and dry seafood; this is what I will use for this recipe, which is intended to serve 4 persons. However, there is not a fixed rule about the seafood quantity, you can also use 600 g (1 pound 6 ounces), if you like, but I would not go further.
 

First and foremost, before you start cooking, be sure that the first thing you do is to prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.
 

Put the olive oil in a large pan. Heat the oil and then add the garlic and the chilli (break the chilli bean in two pieces). Sweat them over a gentle heat until the garlic becomes golden in colour.
 

When the garlic becomes golden, quickly remove it from the pan and discard it.
 

Immediately after the garlic is discarded, remove the chilli and discard it.
 

Now, turn the heat to medium and add the seafood into the pan.
 

Stir well and cook for no more than 2-3 minutes (remember that the frozen seafood selection is aready pre cooked, so an excessive exposure the the heat would inevitably overcook the seafood); this is to flavour the oil and for preparing the seafood for the last stage.
 

After 2-3 minutes, quickly remove the seafood (a slotted spoon is ideal for this operation) and put it into a bowl.
 

Set the seafood aside for a later stage (I suggest covering the bowl with foil).
 

Coming back to the pan, you can see that now we have a lovely flavoured oil wich we will use to start our risotto.
 

Add the finely chopped shallot and sweat over a medium heat for about 3-5 minutes or until the shallot is soft.
 

Add the rice.
 

Stir until the rice is completely coated with the oil. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.
 

Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
 

Now, add the stock and turn the heat to medium/low. The stock, which has been kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).
 

Now, immediately after the first couple of ladlefuls of stock, add the tomato purèe.
 

Stir.
 

This is the colour you should get after the tomato purèe is evenly distributed.
 

Meanwhile you keep going, adding stock as required and stirring (gently). The photograph shows the rice after about 10 cooking. At this stage, check the seasoning and add the salt accordingly.
 

Also, add the black pepper.
 

After 15 minutes you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). This also means that you have only 3 to 5 minutes left to complete the cooking of the seafood. 
 

So, add the seafood into the pan. The seafood is colder than the pan contents so increase the heat (high heat) for few seconds and then return the heat back to what it was before.
 

From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
 

In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
 

When the rice is perfectly cooked "al dente", add the parsley and stir for few seconds.
 

The risotto is ready to be served.
 

Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
With this dish, I would suggest having ome black pepper on the table in case your guests wish to have an extra "kick"!
 
Buon appetito!
 

Spanish traditional recipe: Lentil stew (lentejas)

Basic ingredients:

• 250 gr. lentils
• 1 chorizo (or a few slices if you can't get a small sausage-shaped one)
• 100 gr. serrano ham
• 1 large onion
• 1 small glass of red wine
• 2 cloves (optional)
• 1 red pepper (optional)
• Half a small glass of olive oil
• 1 bayleaf
• 2 large carrots
• 3 small potatoes
• 2 cloves garlic
• 1 pinch of saffron
• fresh parsley
• salt and pepper

Steps to making spanish lentils:

1. Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway

2. Cut the ham and chorizo into dice-shaped pieces. Peel and wash the carrots and potatoes. Slice the carrots and halve the potatoes (unless they are very small). Wash and slice a small red pepper (optional).

3. Drain the lentils and put them in a saucepan. Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine. Also add the cloves if you want the lentils to have a slightly spicey air to them. Put the pan over a low heat and cover.

4. Slice the onion and garlic and fry, stirring all the time. After a minute or so, add the sliced red pepper. This is optional and adds a slightly sweet flavour to the lentejas. When soft, add to the other ingredients in the saucepan.

5. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end.

Tips and ideas: Spanish lentils

• Vegetarian Spanish lentils: To make a vegetarian version of Spanish lentil soup, just substitute the chorizo and ham for more vegetables. We recommend adding a little celery (not the leaves), 3 artichokes (without the stalk and outer leaves and cut into halves), 100gr wild mushrooms (if you can get any, otherwise normal ones, washed and sliced), a sprig of rosemary, a piece of lemon peel and a pinch of nutmeg and a pinch of sweet paprika. Put all of these into the saucepan in step 3. You may also like to add a vegtable stock cube.
• Try substituting the red wine for a smaller amount of Spanish cognac.
• This Spanish lentil recipe freezes very well, so make more than you need and then freeze portions.
• If you can't get hold of any chorizo or serrano ham, substitute them with other types of spicey sausage or cured ham. You could even use bacon although this will change the traditional spanish lentils flavour.

http://www.euroresidentes.com/euroresiuk/Recipies/spanish-lentil-soup.htm

American pancakes

http://www.nigella.com/recipes/view/american-breakfast-pancakes-141

Ingredients

• 1 tablespoon baking powder
• 1 pinch of salt
• 1 teaspoon white sugar
• 2 large eggs (beaten)
• 30 grams butter (melted and cooled)
• 300 ml milk
• 225 grams plain flour
• butter for frying

Method

1. The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it's much easier to pour the batter into the pan than to spoon it.
2. Heat a smooth griddle or pan on the stove.
3. When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute, if that.
4. I get about 16 silver-dollar-sized pancakes out of this.

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