May 23, 2013
Stiu ca Sfintele sarbatori de Paste au trecut de mult, dar abia acum am reusit sa descarc pozele din aparat.
Iata cum am infrumusetat eu ousoarele anul acesta:
Cele ciocolatii, cu frunze, sunt primite de la nasa fetitei mele. Sunt colorate cu foi de ceapa rosie. Nu-i asa ca-s frumoase?
Oul cu linii colorate este un experiment. Am vazut pe Pinterest (vedeti poza AICI) ca se pot vopsi ouale cu bucati de matase naturata infasurate pe ele. Am gasit cateva cravate din matase 100% si am pus in aplicare proiectul. Dupa cum se vede, nu a fost un experiment reusit. ^_^. Noroc ca am avut de anul trecut cateva benzi de plastic ce se muleaza pe ou cand il introduci in apa fierbinte ^_^.
Voi faceti experimente sau va limitati doar la o singura culoare/model?
The Tasty Fork
May 23, 2013
Last Friday, we went out to dinner to a local Thai restaurant not too far from our home. It's BYOB which is always a perk! The food was great. Service was interesting.... We had two different servers, both didn't have a handle on what we ordered. It just felt kind of chaotic. In the end, we'll probably order carry out from them so we don't have to deal with the service again. Or I can make this Thai Chicken Noodle Salad instead. It was pretty amazing!
Get the recipe here!
The post Thai Chicken Noodle Salad appeared first on The Tasty Fork.
May 23, 2013
Finally, am so happy to have find this new place fresh meats nearby my home and my search for a good place with good quality meat with great hygiene ends here. This might seem like a simple thing but I've been facing enough for the last one year, cos I din't find anything better to feed my son and all thanks to one of my friend here in my apartment, she only recommended this shop to me. The meat was fresh, that it has taken only 10 minutes to cook altogether. Now u may see many more mutton recipes in future, so watch out guys. I've already posted one Mutton Kheema Masala recipe check it out ..
In this new preparation, the masala which is to be shallow fried gives the dish a great punch and it is full of flavor..Try this method once and let me know ur opinion.
Ingredients:Minced mutton - 350 gms
Onion - 3 nos, chopped very finely
Turmeric powder - a big pinch
Red chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Green chilly - 1/2 tsp, finely chopped
Curry leaves - 2 sprigs
Coriander leaves - 2 tbsp, chopped
Salt - to taste
Water - 1/4 cup
Oil - 2 tbsp
Lemon juice- 1 tsp, optional
For masala:Cinnamon stick - 1/2 " piece
Cloves - 2 nos.
Cardamom - 1 no.
Fennel Seeds - 1 tsp
Whole peppercorns - 1 tsp
Shahi Jeera - 1/2 tsp
Ginger - small piece
Garlic - 5 medium sized pods
Oil - 1/2 tsp
Method:Heat a pan with 1/2 tsp of oil and fry the cinnamon stick, cloves, cardamom, whole pepper, fennel seeds, shahi jeera, ginger, garlic one by one until all the spices are fried. Let it cool and grind to a fine paste.
Add 2 tbsp of oil in the pressure cooker pan and fry the finely chopped onions until it sweats. Add the ground masala paste ( 2 tbsp of paste) to the onion and saute well for a minute.
Now add the turmeric powder, red chilli powder, coriander powder, salt and fry the masala so that the raw smell of the spices go away.
Keep on stirring the masala until it turns try like in the pic. Dump in the minced mutton and mix with the masala. Thoroughly blend the minced mutton with the masala. Add in the curry leaves, coriander leaves and stir together. Saute well for 2 to 3 minutes without adding water.
Add in 1/4 cup of water to the masala and combine well. Close the pressure cooker with the lid and pressure cook for 10 minutes. Keep the flame on high until the first whistle comes, turn down the heat and cook the kothu kari masala for the remaining time or until the mutton is cooked.
Wait till the pressure gets released, open the cooker, mix well. Add the lemon juice, if using, and combine once again and serve with rice /roti's.
Notes:This time the mutton I used was good, 10 minutes was enough to cook it through. Kindly adjust the timings acc to the quality of meat and cook accordingly.
The ground masala paste may yield more but only 2 tbsp is needed to make this kothu kari masala.
Do not add too much of water , 1/4 cup is enough for this amount of mutton.
Do not forget to turn down the flame after the first whistle comes, else the dish would get burnt as it has only 1/4 cup of water. Else u may keep the masala in a seperate vessel, put inside the pressure cooker and cook for the specified time.
May 23, 2013
Retetele lui OvidiuCunoscut la noi şi dacă nu mă înşel în Balcani, în genere, drept lapte de pasare acest desert este de provenienţă franceză şi se numeşte ile flottante - insula plutitoare sau oeufs a la neige - oua în zăpadă. Este unul din deserturile favorite ale francezilor şi este atribuit ca fiind creaţia lui Marie-Antoine Careme, celebrul bucătar din perioada Napoleon Bonaparte, ce a pus bazele haute cuisine. IRetetele lui Ovidiu -
A Fit and Spicy Life
May 23, 2013
We were supposed to be moving today. But here I am. Stressed beyond any manageable level and not knowing if/when we will close. This has truly been the worst process ever!! So for now we have a garage filled with boxes and have no clue where we will be living after June 30th. So please [...]
Noshing With The Nolands
May 23, 2013
That’s What I Think (TWIT) Review I am doing a review of another cookbook for you today. An easy Mexican cookbook. Right up my alley. We all love Mexican food here. Fresh, fast and simple is what Mexican brings to … Continue reading →
Sea Salt With Food
May 23, 2013
This is a perfect light lunch fix, it's quick and easy to prepare as well. Just toss in some sauté shrimps or your favorite protein for a complete meal. If you're not into spicy noodles, then substitute some of the chili oil used in the recipe with peanut oil.
Spicy Peanut Noodles
200 grams Organic Soba/Buckwheat Noodle, cooked as per manufacturer’s instructions, chilled or room temperature
½ of English Cucumber, shredded, soaked in cold water for 10 minutes, and drained
3 Stalks Scallion, chopped
Spicy Peanut Dressing
4 Tbsp Chiu Chow Chili Oil (Lee Kum Kee brand)
1 Tbsp Chiu Chow Chili Oil Sediment
4 Tbsp Natural Peanut Butter
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Rice Wine Vinegar
2 Stalks Scallions, chopped
Combine the dressing ingredients and whisk well. When ready to serve, toss the chilled soba and shredded cucumber with prepared dressing.
Serves 3-4 ~ light meal Subscribe in a reader
Best Chocolate Videos
May 23, 2013
I love your videos Bruno and this recipe looks wild! Your voice kind of reminds me of Puss in Boots, Antonio Banderas! I can smell the chocolate already from my computer, lol! If you like this chocolate pizza recipe, share this video with your friends.
Eat A Piece of Cake
May 22, 2013
Whenever I go for Chinese Dim Sum, the Lotus Leaf Rice is one of the items I will definitely have. I simply love the glutinous rice enclosing a heap of ingredients such as chicken and mushrooms and wrapped in a huge Lotus Leaf (see picture below). In some recipes, the glutinous rice with chicken is steamed in a bowl and not wrapped in a Lotus Leaf. That is still very delicious, but nothing beats opening the Lotus Leaf parcel and smelling the wonderful scent imparted by the Lotus Leaf as you tuck into the rice. A friend of mine passed me her recipe for Glutinous rice with chicken and I decided to improvise and make my own version of this dim sum delight in a lotus leaf. I was a little worried about how this would turn out as I not very successful at wrapping dumplings for the Dumpling Festival and wrapping a Lotus Leaf parcel sounds about as challenging. Fortunately, this turned out easier because it wasn't cone-shaped. Rectangular parcels are quite straight forward, sort of like wrapping presents (see my picture right the bottom for the steps).So here's my Lotus Leaf Glutinous Rice with Chicken - soft, moist and sticky glutinous rice encasing a delicious mix of chicken, mushrooms and dried prawns, infused with the aroma of the Lotus Leaf.Lotus Leaf Glutinous Rice 6 to 8 servings depending on how large you want each parcelChicken and Mushroom FillingIngredients4 Boneless chicken drumstick (cut into small pieces)6-8 black whole mushrooms (soak to soften)3 teaspoons Sesame oil1 tablespoon Hua Diao wine2 tablespoons Light sauce1/2 teaspoon Pepper1 tablespoon Oyster sauce1 teaspoon corn flour1/2 teaspoon sugarPinch of saltFor frying:1 tbsp oil2 tbsp dried prawns (soaked to soften)2 cloves garlic, chopped finelyChinese sausage (optional - I didn't use)MethodPut in the mushroom and chicken in the mixing bowl and marinate with all the ingredients (except dried prawns and chopped garlic). Leave it in in the fridge for 4-5 hours to marinate.Heat up the oil. Stir fry garlic, dried prawns and Chinese sausage till fragrant and add the chicken and mushrooms. Stir fry till the chicken and mushrooms are cooked. Set aside.Glutinous RiceIngredients600 gm glutinous rice (soak for 3-4 hours)1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon light sauce1 tbsp dark soya sauce1 tablespoon sesame oil 1 tablespoon of cooking oil1 1/2 cup of waterMethodWash the rice and soak it for 3 hours.Mix in the sauce with the water and cover the rice.Steam on high heat for about 35 minutes till its cooked.Fluff up the rice with a dash more of sesame oil.Lotus LeavesIngredients3-4 pieces depending on whether you want to make 6 or 8 parcelsMethodCut lotus leaves into half.Soak each piece in boiling water for 2-3 minutes till its softened. Set aside till ready to use.Assemble the package (see picture below)1. Lay one half piece of lotus leaf on a flat surface. Cut off a small part of the hard stem at the bottom of the leaf.2. Place a layer of glutinous rice on the centre of the leaf.3. Fold up the bottom flap.4/5. Fold in the right side, and then left side. 6. Tuck in the flap on top7. Steam parcels on high heat for about 20 mins.I'm linking this post to Little Thumbs Up event, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y., and hosted by Joyce, kitchen flavours.
May 22, 2013
Stir fried beans tossed with some tamarind, jaggery and a spicy coconut mixture. It's easy to make and full of Gujarati flavors. A little sweet, a little tangy! Source :- Aditya BalIngredients:- For the spice paste:---------------------- Chillies:- 4 Cumin seeds/Jeera:-1 Tbsp Coriander seeds/Dhaniya:- 1/2 Tbsp Coconut, shredded:- 4-5 Tbsp Water, a little bit Salt, to taste To stir fry beans:----------------------- Oil:- 1 TbspFrench beans, cut 3 cm long:- 2 cupsFor the main preparation:------------------------- Oil:- 1/2 TbspMustard seeds:-1 Tsp Til / white sesame seeds:- 1 Tsp Haldi/Turmeric powder:- 1 Tsp Asafoetida/Hing, a pinchCoriander powder:- 2 Tsp Curry leaves:- 10-15 Water, to cook the beansTamarind paste:-2 tsp Jaggery / Gur:- 2 Tsp Procedure:- For the spice paste:----------------------- 1)Dry roast bedki chillies, zeera, coriander seeds and coconut.2)Pound them together in a mortar and pestle with some salt and water till it makes a fine paste. To stir fry beans:------------------ 1)Add oil in a pan and stir fry beans on high heat for 2-3 minutes. Keep aside. For the main preparation:-------------------------1)In a wok/ kadhai add oil, mustard seeds and til. Saute.2)Add the spice paste, curry leaves, turmeric, hing and coriander powder. Saute. Add a little water to help the masala cook.3)Add the stir fried beans with tamarind and jaggery. Add a little water to further cook the beans. Cook for 3-4 minutes.4)Cover and let it cook in its residual heat.Serve hot with indian bread/roti..Enjoy:)