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Thursday, May 22, 2014

Thai Vegetable Stir Fry with Coriander Rice

Its Thai New Year or Songkran so "สุขสันต์วันสงกรานต์" (suk san wan songkran) — meaning "Happy Songkran Day"

Im a big fan of Tilda rice and use their brown rice on a regular basis. Emma at Wildcard, sent me a couple of packs of their Lime and Coriander Microwave Rice and a recipe to celebrate Thai New Year:

Thai Vegetable Stir Fry with Coriander Rice
Serves 4

Prep time: 10 minutes
Cook time: 10 minutes

2 x 250g packs Tilda Lime & Coriander rice
1 tbsp oil
250g mushrooms, halved
100g soya beans
175g baby corn, halved
1 red pepper, sliced into long strips
2 tbsp Thai Taste Thai green curry paste (60g)
2 pak choi, sliced (235g)
160ml can coconut cream
2 tsp Thai fish sauce
2 tsp toasted sesame seeds (opt)

My additions: 50g mangetout peas, chilli oil

Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and
pepper for 3-4 minutes. Add the curry paste and fry for 2-3 minutes. Stir in the
pak choi and fry for 2 minutes. Add the coconut cream and fish sauce, simmer
for 1-2 minutes.
Meanwhile, cook the rice according to the pack and garnish with the sesame
seeds if using. Serve with the vegetable stir fry.

Cooks tip
For a meat option, replace the mushrooms, soya beans and baby corn with
500g minced turkey.

Like us on Facebook www.facebook.com/TildaRice and follow us on Twitter @Tildabasmati

Ingredients


Scottish Chilli Oil

It was a really tasty stir-fry and the rice was delicious, full of flavour and no artificial taste at all. Ideal if you are in a hurry or want something really flavourful without too much time in the kitchen.

The Songkran festival (Thai: สงกรานต์, Khmer: សង្រ្កាន្ត; from the Sanskrit word saṃkrānti,^[1] or literally "astrological passage") is celebrated in Thailand as the traditional New Years Day from 13 to 15 April. It coincides with the New Year of many calendars of South and Southeast Asia.

The date of the festival was originally set by astrological calculation, but it is now fixed. If these days fall on a weekend, the missed days off are taken on the weekdays immediately following. Songkran falls in the hottest time of the year in Thailand, at the end of the dry season. Until 1888 the Thai New Year was the beginning of the year in Thailand; thereafter 1 April was used until 1940. 1 January is now the beginning of the year. The traditional Thai New Year has been a national holiday since then.

Songkran has traditionally been celebrated as the New Year for many centuries, and is believed to have been adapted from an Indian festival. It is now observed nationwide, even in the far south. However, the most famous Songkran celebrations are still in the northern city of Chiang Mai, where it continues for six days and even longer. It has also become a party for foreigners and an additional reason for many to visit Thailand for immersion in another culture. (source Wikipedia)

See what the Thai people get up to for their New Year celebrations:

Songkran festival: new year in Thailand and Myanmar marked with water fights

Many thanks to Emma at Wildcard and to Tilda for the rice.

This months Sweet Heat challenge at Vanilla Clouds and Lemon Drops is Spicy Thai Food, so Im entering this stir fry.

Sunday, April 27, 2014

Tips and Recipes for Handy breakfast with bread for busy bugs!!!!!

Hello every one it has been a long I did not make any post on recipes. It is because I am busy with shifting my stuff to a new apartment near to my college and damn thing is that my final exam and assignment were on the same week. So I was busy winding up with all those stuff. Now am free blogging!!!! I started enjoying the scent of freedom!!!

Now coming to the handy breakfast, this delicious treats fills the belly of your hubby, boyfriend or your child who get up early morning and rush to work with empty tummys. I present to you some excellent handy meals that they can have while driving to their destination.

You can make them for lunch box for your kids or husband.

Tip 1: Always keep a pack of fresh bread and half a dozen eggs at home.

1. Handy Mayo Sandwich(For Vegetarians)
Ingredients
Bread 2
mayo-1tbsp
onions very finely chopped-2tbsp
tomato very finely chopped 2 tbsp(remember to remove the juicy middle part when you cut it)
salt pinch
pepper powder pinch

Method:

Toast the bread for 2min or till it gets golden brown. Mean while take a small mixing bowl and add onions, tomato, salt and pepper, mix all the ingredients together. When the bread is ready, apply this mixture as a layer and cover it with another bread slice. Microwave this sandwich for 30seconds. Wrap it in a aluminium foil and give them to hand. They will enjoy the taste of mayo with crispy bread and onion.
Tip 2: If you do not have mayo then add butter instead.

2. Omlet/ amlet/ Omlette and bread

Ingredients
Eggs 2
Bread slices 2
onions very finely chopped-2tbsp
tomato very finely chopped 2 tbsp(remember to remove the juicy middle part when you cut it)
salt pinch
pepper powder pinch
Cilantro/Coriander leaves finely chopped-1tbsp
Milk 2tbsp

Method

Break open the eggs and whisk them till they become foamy. Add milk and all other ingredients and mix well. Take a pan and heat 2tbsp of oil in it. Make sure that you spread the oil all over the pan and line it with thin coat of oil. Pour the egg mixture on the hot pan like you pour for making omlet. When the amulet starts cooking from the bottom, take your bread and toast it. Now take the toasted bread and press it on the top of the cooking omelet and soak the uncooked egg. now lift the omlet up and place the two bread slices on the pan and flip the omlet on them. Now the uncooked omlet is on top of the bread slices. Cook it under low flame for 2min and turn off the stove. Wrap them in a foil and now the handy break fast is ready. The bread after soaking in the egg and there by cooking will give a very flavorful bite!!!! youll definitely like it!!!!

Keep visiting my blog for more recipes. Thank you!!!

Friday, April 25, 2014

KEERAI PARUPPU PORIYAL GREENS STIR FRY WITH LENTILS

This is a stir-fry my mom makes regularly. She uses greens like amaranth or drumstick leaves. This is made as a side dish with rice and any spicy gravies, particularly seafood dishes. The best combination which I like the most is meen kuzmbu, fish fry, and this stir fry made with drumstick leaves. This is also comfort food for my sister and I. Sadly I don’t get drumstick leaves here, which is my favorite, but I did get a chance to taste many different ones like Swiss Chard, collard greens, turnip greens etc. I keep all of them in my freezer and this is very easy to make any side dishes with greens in just minutes. This time I have made this dish with collard greens. Collard greens have a slight bitter taste, so I have used one small tomato. This can be omitted if any other less bitter green like spinach is used.

INGREDIENTS:
1. Collard greens, 1 bunch.
2. Small onions, 2.
3. Tomato, 1.
4. Green chilies, 1-2.
5. Ginger-garlic paste, 1 teaspoon (optional).
6. Mung dhal or green gram, ¼ cup.
7. Mustard seeds, ½ teaspoon.
8. Cumin seeds, ½ teaspoon.
9. Salt as per taste.

PREPARATION:
Precook the dhal until they are cooked but the dhal is still whole and has a bite to it. This can be done either on stove top by cooking the dhal in a pot with enough water to immerse the dhal and cooked for 10-15 or microwave for 10 minutes. Wash the greens and chop it finely. Dice the onions and tomatoes and slit the green chilies into 2. Heat a pan with some oil. When the oil turns hot, add the mustard seeds and let it splutter. Then add the cumin seeds and fry for a few seconds. Now add the diced onions and sauté for a few minutes until the onions turn translucent. Then add the chopped tomatoes, chilies, ginger-garlic paste and keep sautéing until everything is well blended. Add some salt along with the chopped greens and dhal and mix everything well. Cook closed under low flame for 5-10 minutes until the greens are wilted and all the water is absorbed. Serve hot with rice.

A tablespoon of grated coconut can be added after switching off the stove. Even around ½ teaspoon of ground cumin seeds can be added in the end.

Sunday, April 13, 2014

Libyan Potato Fritters with Cumin and Coriander Aqras Batata Mabshura أقراص بطاطا مبشورة

These fritters are easy to make and virtually fail-proof, unlike the more finicky hash browns. They are also very versatile: as a side dish, as part of a selection of finger-foods, or with a salad as the main meal. Harissa or yogurt dips (mild or spicy) are great sauces to serve alongside the fritters. This is the sort of recipe that is easily adapted to taste, or what you have in your store cupboard: vary the seasonings and herbs, add vegetables (e.g peas, paprika, leek, cauliflower) or use up leftovers (e.g chopped cooked chicken, cheese).

Makes about 30 fritters
Ingredients
3 medium potatoes, grated
1 large onion finely chopped
2 red chili peppers, finely chopped (optional)
1 cup finely chopped parsley
1 cup finely chopped fresh coriander
2 large garlic cloves grated

3 eggs beaten
3 heaped tablespoons flour
3 teaspoons cumin
salt and pepper to taste

Vegeable oil for frying

Grate the potatoes using the largest holes of your grater, then combine with the rest of the ingredients in a large bowl.

Mix well.

Each fritter should use one heaped tablespoon of the mixture.

Heat the oil in a frying pan. Fit in as many fritters as you can at a time. Fry on medium heat until golden on each side.

Remove from oil and put on kitchen towel to remove excess oil.

The fritters should be crisp on the outside and soft on the inside and must be served warm. If you have not used the optional chilies in the recipe, or if you like extra-spicy food, serve with harissa. Otherwise, serve with yogurt dips: either mild cucumber and mint yogurt sauce or spicy garlic, chili and coriander yogurt sauce.

Thursday, April 10, 2014

Lemon Blueberry Muffins with the kid in the kitchen

Saffron Trail Kitchen Update

The Zesty Salads class of 5th October was much fun (pictures). The registrations for the class of 19th October are closed now. Theres a weekday class on 23rd October morning with a few seats open. Please follow the Saffron Trail Facebook page for all updates on upcoming classes and share this with your friends in Whitefield & rest of Bangalore who may be interested.

The two week holidays are back and its that time of the year when I struggle to find ways to interest my pre-schooler boy outside of the iPad or DVDs. Last afternoon, it was baking time. I pulled out the Muffins Bible from the bookshelf, read out the recipe for Blueberry muffins to the son, made him wear his spiderman apron, spread newspapers on the kitchen table and we were all set to bake together. He promptly recruited my househelp as the sous chefs sous chef, i mean, his sous chef. We measured out the dry ingredients, and the boy threatened to stir it with so much enthusiasm that I thought there would be more flour outside the bowl than inside it. When it was time to crack the eggs, he wanted to do it all by himself, breaking each of them like coconuts on the tines of the fork. My househelps heart was in her mouth, in the fear that how much clean up wed have to do if he broke the eggs on the floor. Thankfully, it wasnt that much of a disaster. We managed to fill up the muffin cups and when I turned around to put it in the preheated oven, guess what I see? When my attention had turned elsewhere for a nanosecond, he had cranked up oven temperature to 250C, changed the oven setting to grill - one crazy sous chef indeed. After some rectifications, the muffin tin finally went inside and then he sat almost burning his nose by touching it to the oven glass, to wait for them to be ready.

Finally when it was out, he didnt mind his tongue getting burnt but he had to taste them immediately. This morning, I asked him if he could recall how we made the muffins, this is what he drew. This made me a happy mom :)

Lemon & Blueberry Muffins
Makes 15 medium sized muffins

Ingredients
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 cup sugar
3/4 cup oil or 1/2 cup oil + 1/4 cup melted butter
1 tsp vanilla extract
2 eggs
1 cup milk (at room temperature)
Zest of two lemons
Juice of 2 lemons
1 cup blueberries* (frozen or fresh)

Directions
Preheat the oven at 190°C.
In a large bowl, mix the flours, baking soda, baking powder, sugar and mix well with a fork or a whisk.
Whisk the oil / butter, vanilla extract, eggs and milk in another bowl. Add the lemon zest and lemon juice, give it a quick whisk and add this to the big bowl of dry ingredients.
Gently fold in the blueberries.
Line a 12 hole muffin tin with paper liners or grease them well with butter.
Divide the batter between the 12 muffin holes. If theres any extra, make in the next batch, or bake a baby cake with left over batter.
Bake for 15-20 minutes until the tops are golden brown.

Shopping Guide
I used frozen blueberries that goes by the brand Delishh, found in the freezer section of Auchan Supermarket (Gopalan Mall), KR Puram. Rs.215 for 200 grams, they were of reasonably good size and freshness. This freeezer section also stocked frozen raspberries and blackberries.

My Doodle recipe is a part of Easy Doodle Recipe contest at BlogAdda.com in association with TastyKhana.com

Saturday, April 5, 2014

MUSHROOM CHEESE STUFFED HAMBURGERS with HOMEMADE BUNS

Spring is here (even here in Alaska) and thoughts turn to outdoor barbeques and camping. I’m always on the lookout for easy recipes that will “hold up” well in the cooler and Mushroom Stuffed Hamburgers is a good one. You can make the patties ahead of time and freeze them solid (which will help insure food safety while you travel.) Just throw these frozen patties on the grill and pair them with homemade hamburger buns (recipe follows) and you have a delicious cookout!

Can you tell that someone in my house loves mayo? LOL

(makes 4 hamburgers)
1 pound of lean ground beef
1 egg
2 tablespoons finely chopped onion
¼ cup dry bread crumbs
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
¼ teaspoon black pepper
8 ounces of fresh mushrooms (sautéed)
favorite cheese

Each of these hamburgers is made out of two thin patties with mushrooms and cheese sandwiched in between. So mix everything (except the mushrooms & cheese) and make 8 thin patties. Top four of the patties with sautéed mushrooms and your favorite cheese and then a 2nd thin patty, pressing to seal the edges well. Repeat for the other three hamburgers.

If you are going to freeze these, wrap each one individually in plastic wrap and lay them flat on a cookie sheet to freeze. When they are frozen, you can stack them in a freezer Ziploc bag. Whether you are taking these on a camping trip or just leaving them in the freezer for a quick weeknight meal, they taste great.

HAMBURGER BUNS

This recipe will make at least 2 dozen hamburger buns. Once baked, they freeze extremely well. I find myself using them for everything from breakfast sandwiches to peanut butter sandwiches.
5 cups of all purpose flour
2 packets of dry active yeast (I use 2 tablespoons)
3 tablespoons sugar
3 tablespoons vegetable oil
1 tablespoon salt
2 ½ cups very warm water

In an electric stand mixer, place 2 cups of flour, yeast, sugar, oil and salt (stir to combine dry ingredients) Add 2 ½ cups of very warm water (see note). Stir quickly while you add the water. Let this mixture sit for about 10 minutes.

Add the rest of the flour, about ½ cup at a time, scraping the sides of your bowl and dough hook each time. Every time you stop your mixer, turn all of the dough mass over. Let your machine knead this dough until it CLEANLY comes away from the side of your mixer. If you have added all 5 cups of flour and it has not come cleanly away from your bowl, you need to add just a little more flour.

Once the dough comes cleanly away from the sides of your bowl, let the machine knead it for about five more minutes. Remove the dough and grease the bowl. Return the bread to the greased bowl and grease the top of the dough. Cover the dough with plastic wrap and let it rise for an hour (it will more than double in volume).

Punch the air out of your dough and let it rest (covered) for 15-20 minutes. This step is important because your dough will “behave” much better while you form it, if you follow this step. Pinch off pieces of dough about the size of a tangerine. Make each ball as round as you can. Roll each ball into a 5” circle. Resist the temptation to add more dough to make a thicker bun. At this stage, your buns need to be a lot thinner than you think. (about ½” thick). If you add more dough, you are going to end up with a burger bun the size of your face!

Place the formed buns on a greased baking sheet and spritz the top of the dough with just a little cooking spray. Cover with plastic wrap and let rise for about 45 minutes. Bake at 400° for 15-16 minutes.

If you are going to freeze these buns, let them cool completely first and freeze as soon as possible. About 4 to 5 minutes in a 350° oven will heat a frozen burger bun and make it taste like it was just baked.

This recipe also makes excellent sandwich bread

Friday, April 4, 2014

Crispy Salmon Cakes with Creamy Lemon Herb Dipping Sauce

If that title doesnt grab you right there, I dont know what will! Ive been making salmon cakes about once a month for the last 6 months or so and I usually just do my own thing and make some kind of tartar sauce to go along with them. Theyre always tasty and we always enjoy them, but of course I found a recipe in my new book that just takes them to the next level! The panko bread crumbs make them light and crisp on the outside and the flavors are amazing on the inside. The dipping sauce is superb and we found ourselves dipping our oven fries into it as well. These are a winner! I hope you enjoy them.

Note: Almost every time Ive made salmon cakes, Ive used canned salmon because lets face, my husband is in grad school and we are on a low budget. The original recipe calls for a 1 1/4 lb. skinless salmon fillet, cut into 1-inch pieces. Since Ive never made it that way, I put canned salmon in the recipe, but Im confident these would taste far superior following the recipe and using fresh. So do what you want! If you too are low on funds, use canned and I promise they are still totally delicious! Also, if using the canned salmon, add 1 egg to help them stay together. They still taste great without it, but youll have a lot more trouble keeping them together.

Also remember to whip up your sauce before you start your salmon cakes since it needs to chill for 30 minutes. Enjoy!

Crispy Salmon Cakes
Serves 4 (makes 8 cakes)

3 T. plus 3/4 c. panko bread crumbs
1 scallion, sliced thin
1 shallot, minced
2 T. minced fresh parsley
2 T. mayonnaise
4 tsp. lemon juice
1 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. pepper
pinch cayenne pepper
20 oz. canned salmon (or fresh - see note)
1 egg (optional, only if using canned salmon instead of fresh)
1/2 cup vegetable oil
1 recipe Creamy Lemon-Herb Dipping sauce (recipe below)

Line plate with paper towels and set aside. Combine 3 T. panko, scallion, shallot parsley, mayonnaise, lemon juice, mustard, egg (if using), salt, pepper, and cayenne in bowl. (If using fresh salmon - pulse in food processor in 3 batches until coarsely chopped into 1/4-inch pieces). Add salmon to bowl with panko mixture. Gently mix until uniformly combined.

Place remaining 3/4 cup panko in shallow baking dish or pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting cake into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Place cakes in skillet and cook, without moving, until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2-3 minutes. Transfer cakes to prepared plate to drain for 1 minute. Serve with lemon wedges or sauce.

Creamy Lemon-Herb Dipping Sauce
Makes about 1/2 cup

1/2 cup mayonnaise
2 T. plus 1 1/2 tsp. lemon juice
1 T. minced fresh parsley (or 1/2 T. dried)
1 T. minced fresh thyme (or 1/2 T. dried)
1 scallion, minces
1/2 tsp. salt
Pepper

Mix all ingredients in a small bowl and season with pepper to taste. Cover and chill until flavors blend, at least 30 minutes.

Source: Cooks Illustrated Cookbook

Monday, March 31, 2014

Bean Rice Salad with Dill Feta

Its bean season around here! I think weve picked more than 3 bushels of beans so far... more to come. Many of them are now residing in our freezer waiting to be added to winter meals, but were still eating lots.

I had some rice left over from another meal when I made this, and thats a good plan. You will need to cook about 1 1/3 cups extra rice to end up with approximately 4 cups.

This was a nice simple salad, and the leftovers kept quite well and were delicious the next day.

6 servings

Bean and Rice Salad with Dill and Feta

Make the Salad:
4 cups chopped green or wax beans
1 medium sweet onion (about 1 cup when chopped)
1/4 cup finely minced fresh dillweed
4 cups cooked brown rice
200 grams feta cheese

Wash and trim the beans, and cut them into bite-sized pieces. Steam or boil them until just tender, 4 or 5 minutes then immediately rinse them in cold water until they are cool. Drain well.

Peel and dice the onion, and mince the dillweed finely.

Mix the beans, onion and dill with the cooked rice in a large bowl. Rinse and drain the feta cheese, and crumble it into the salad. Mix well.

Make the Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
the juice of 1/2 lemon
1 teaspoon mustard
plenty of freshly ground black pepper

Mix the above in a small bowl or jar, an whisk or shake until mixed. Toss with the salad.

You are not likely to need salt, but it will depend on how salty the feta cheese is.

Mmm Me Gustas Picadillo with Apples and Walnuts

Better late than never! Ive been wanting to feature more videos from my fellow creators on Hungry Nation, and what better choice than the lovely and talented Claudia Yuskoff, from Mmm Me Gusta. I love this recipe and its been requested on the blog before, so until I get around to doing my version, please enjoy this one! Great job Claudia, and thanks for sharing!

Sunday, March 30, 2014

SANDRAS BLT and AVOCADO SALAD with CROUTONS

The perfect salad to serve
as an accompaniment to
any meal...

Servings: (6)
Prep Time: 15 mins.

Posted: by Sandra

INGREDIENTS

****Dressing

· 3/4 cup mayonnaise

· 1/4 cup milk

· ½ teaspoon garlic powder

· ½ teaspoon onion powder

· ½ teaspoon freshly ground black pepper and fine-grained kosher salt, to taste

***Salad

· 1 pound bacon (Jerry Meats "double-smoked" is my favorite)

· 1 head romaine lettuce - rinsed, dried and torn into bit-size pieces

· 1 pint of cherry tomatoes, cut in half

· 1 avocado, peeled, deseeded and cubed

· 2 cups Italian Seasoned Croutons (or make your own)

METHOD

Brown bacon in a large skillet over medium-heat, cool, crumble and set aside.

In a large bowl whisk mayonnaise, milk, garlic & onion powder and black pepper. Blend until smooth. Taste, and if needed, season dressing with salt and pepper.

Add to the same bowl the lettuce, tomatoes, bacon, avocado and croutons; toss with dressing, and serve immediately. - Enjoy!

Saturday, March 29, 2014

The Grilled Spring Chicken with Blood Orange and Rosemary Polka Perfect for Weddings!

I knew it was only a matter a time before Id set a video recipe to the Chicken Dance. This spring and summer, millions of inebriated people will be joyously flapping their elbows, and bobbing their heads, to this tune at weddings all over the county. I have no problem with them, theyre drunk, what do you expect? Its the sober ones that go out there to "get their Mick Jagger on," I wonder about. They really should know better! Thats right, Im talking to you Tom and Katie (see photo below).
Anyway, this video is a recipe for the game hen (aka Spring Chicken) I posted a picture of a few weeks ago. It was so delicious and beautiful I promised to film it the next time I made it, and I did. The key ingredient here is the erotic, exotic blood orange. Theyre Spanish in origin I believe, and add a wonderful sweet/tart flavor thats just perfect with the spicy chili sauce and aromatic rosemary.

I know what youre thinking, "this jerk just used another ingredient I cant buy where I live!" "So much for that $1,000 donation I was just about to send him…now Im sending it to Ralph Nader instead." Hey, I don’t blame you. Im sure its frustrating trying to find some of the stuff I use. Sometimes I even make up fake ingredients to mess with you. But, when it comes to the blood orange, there is a solution.

Some dude named Jeff, suggested in a comment on the Game Recognize Game Hen post, that blood orange juice could be simulated with regular orange and a splash of pomegranate juice. Brilliant! In fact, it may be even better. Give this a try, and enjoy!

Ingredients:
2 game hens
2 tbsp olive oil
1 blood orange
1 tbsp Asian garlic chili sauce (hot)
1 tsp minced fresh rosemary
6 sprigs rosemary leaves
salt and fresh ground black pepper to taste

View the complete recipe

Friday, March 28, 2014

A taste of Sweden with this Swedish Meatball recipe

Sweden is a large region and Swedish cuisine is a great ethnic foods. Best Swedish food meat, fish - and potato-based, but diverse and generally tasty and filling is excellent, largely.

In the last few decades immigrants from around the world have enriched Swedish cuisine culture with a variety of exciting dishes.

Typically include classic Swedish cook fish and seafood, herring in particular; open sandwiches; face and Swedish meatballs, a favorite smorgasbord: Swedish Meatballs (Köttbullar).

Swedish desserts can Cranberry - a high bush cranberry, and used a lot in Swedish Cook.

If you equate Swedish cuisine with Smörgåsbord, meatballs and dill, think again! although this great joys, enjoy a variety of delicious, freshly cooked food in Sweden.

A quarter of the Swedish, are my family originating from Gothenburg. this genuine Swedish recipe-s from our family over the years have been collected and are now shared with you as a celebration of Swedish traditions and food is.

Farmors Köttbullar

1 Pound ground beef

Finely chopped onion -

1 Cup soft bread crumbs or oat

1 Egg

Milk (about 1/2 Decilitre)

Soft oats or breadcrumbs in milk for 1/2 hour

Add mince and mix, smooth and well mixed together

Add onions - mix well

Finally add you egg, salt and pepper

Too little balls roles and roast in margarine for about 10 minutes

Served Kottbullar with fresh (Potatismos) mashed potatoes and a salad. enjoy!

Thanks to Ulla, shared this genuine Swedish recipe with our family.

For more tips and ideas for cooking large and traditional food from around the world, visit Swedish recipes [http://www.worldwide-recipes.com/swedish-recipes.html].Dieser was article by Jen Carter, owner website world submitted recipes [http://www.worldwide-recipes.com].]

Find more recipes and cookbooks one dollar Bookstore.

Tuesday, March 25, 2014

Steam Marinated Beef with Vegetable

Steam Marinated Beef with Vegetable

Ingredients

Beef undercut (fillet) ½ kg
Soya sauce 2 tbsp
Brown sugar 1 tbsp
Coriander leaves chopped 1 tbsp
Ginger garlic paste 2 tbsp
Oil 2 – 3 tbsp
Onion chopped 1
Green chilies chopped 3 – 4
Capsicum chopped 1
All spice ½ tsp
Nutmeg mace powder ½ tsp
Worchester sauce 2 tbsp
Aluminum foil as required
Salt to taste
Crushed black pepper 1 tsp
Potato boiled 1
Carrot boiled 1
Cauliflower boiled half
Peas boiled ½ cup

Method

Cut chicken breast and open it into book form.In a bowl mix together 2 tbsp soya sauce, 2 tbsp Worchester sauce and 1 tbsp brown sugar.Now add 1 tbsp coriander leaves, 2 tbsp ginger garlic paste, 1 chopped onion and 2 – 3 tbsp oil. Also add in 1 chopped capsicum and 3 – 4 chopped green chilies.Lastly add in ½ tsp all spice powder, 1 tsp freshly crushed black pepper, salt to taste and ½ tsp ground nutmeg mace.Marinate beef with the mixture. Then wrap with aluminum foil and cook in a steamer for 20 – 25 minutes.Meanwhile sauté all the boiled vegetable with a little oil and keep aside.Remove beef from the steamer, unwrap the aluminum foil. Cut beef into slices, put beef slices on top of sauté vegetables.Serve hot.

Sunday, March 16, 2014

Sweet Pirojki Filled with Cream Cheese and Poppy Seeds

Baked pirojki are everybodys favorite "sweet pirogi". This delightful combination of cream cheese and poppy seeds is going to make you taste buds dance. It gives such pleasing taste. First time I tried these pirogi I loved it so much. I never made poppy seeds filling before because it was too dry for me. But when you add cream cheese to it, that becomes scrumptious.

Ingredients:
12 oz warm milk
1 stick of melted butter
3 eggs
2 tbs sour cream
1 cup sugar
1 tsp salt
2 tsp dry yeast 1 tsp vanilla
5 1/2 cups flour (I use Canadian flour)

Mix all ingredients in the bread maker. Set it on dough.

For sweet fillings we use one of these choices:

Shredded apples steamed with butter and cinnamon
Blueberries
Any fruit preserve

Mix all liquid ingredients first.

Add dry ingredients. Mix with a spoon. Set on dough.

Poppy Seeds Filling: (recipe from Olgas factory)

1 3/4 cups poppy seeds
1 cup milk
1/2 stick butter
1 cup sugar
1 pinch of salt
2 eggs, beaten

Grind poppy seeds with a coffee grinder or magic bullet. I did 1/2 cup at the time for 30 seconds.

Heat the milk, butter, salt and sugar on medium heat until the sugar dissolves.

Fluff the eggs.

Slowly pour in a small amount of the hot milk into the eggs, mixing it fast. This will prevent the eggs from scrambling. When you add about half of the milk to the eggs, pour the egg mixture back into the saucepan and cook on medium-low heat until the mixture thickens, just like making pudding.

Add poppy seeds. Mix well and let it cool.

Cream Cheese:

16 oz cream cheese (softened)

1/2 cup powder sugar

2 egg yolks

1 tsp vanilla

Cream cheese need to be softened for few hrs at room temperature. Mix cream cheese until fluffy. Add powder sugar, mix.

Add vanilla.

Add egg yolks. Mix until smooth.

Fluff 2 egg whites in the separate bowl.

Now everything is ready to start making pirogi.

This is a traditional way of making pirogi. For the pirog you need to roll the dough like rectangle. Spread cream cheese then spread poppy seeds and roll it in. My next step picture was blurry so i did not put it on.

Put pirog in oiled baking sheet. Spread egg whites on top. Put it in the oven on 170F for 20 min.

I like pirojki better so i made em. Make little circles Put 1 tsp of cream cheese and 1 tsp of poppy seeds.

Then pinch the edges together to seal the dough. Turn over and put sealed side first into baking dish.