May 30th, 2007 by alice
Tags: Chicken, Mushrooms, Rice
INGREDIENTS
- 1cuprice
- 1 1/2cupsmushrooms, sterilized or fresh
- 2skinless chicken breasts or1 lbboneless chicken
- 1teaspoondried thyme
- 1/2cup of the mushroomwater or1 mushroom stock cubes
- 3tablespoonsoil
- soy sauceor salt
DIRECTIONS
- Cut the chicken breasts (preferably while still a bit frozen) into slices 1”-2/3” thick, salt with the soy sauce or salt and let sit a few minutes while you fry the rice.
- Heat the oil in a baking tin on the stove.
- Add the rice and fry until it starts browning and then add the chicken for max 1-2 min.
- Add the mushrooms, the thyme, the mushroom marinade and 3 1/2 cups water or 4 cups water and the broth cube.
- Bake in the oven at medium heat until all the water evaporates (about 30 min); try the rice and if it’s not ready add some more water.
- Let cool a bit before serving.
- Goes very well with a bit of lemon juice on top or some cold plain yogurt on the side.
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May 30th, 2007 by alice
Tags: Cheese, Cream, Filled, Hot, Pretzels, Soft
INGREDIENTS
- 1 (1/4 ounce)packageactive dry yeast
- 2tablespoonssugar
- 1teaspoonsalt
- 1 1/2cupswarm water, 110 degrees
- 3cupsall-purpose flour
- 1cupbread flour
- 2cupswarm water, 110 degrees
- 2tablespoonsbaking soda
- 2tablespoonsbutter, melted
- 2tablespoonskosher salt
- 2-4tablespoons softenedcream cheese, put into a pastry bag for filling
- 2tablespoonscinnamon sugar
- 2tablespoonsalmonds, roasted & chopped
DIRECTIONS
- In a large mixing bowl, dissolve the yeast, sugar and 1-1/2 cups warm water.
- Place flour and salt in food processor with metal blade and blend by pressing the pulse a couple of times, pour water mixture through feed tube while machine is running until smooth and elastic, about 40 seconds.
- The dough will leave the side of the bowl.
- If dough is too wet add more flour or if too dry add more water.
- Place in a greased bowl, and turn to coat the surface.
- Cover, and let rise for one hour.
- Combine 2 cups warm water and baking soda in an 8 inch square pan.
- After dough has risen, cut into 12 pieces.
- Roll each piece into a 3 foot rope, pencil thin.
- (if filling with cream cheese roll one 3 foot piece flat. Pipe on cheese leaving edges free (to seal back into a rope) Twist into a pretzel shape, and dip into the baking soda solution.
- Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
- Bake at 450 degrees for 8 to 10 minutes, or until golden brown.
- Brush with melted butter and sprinkle with coarse salt, or cinnamon sugar and chopped roasted almonds.
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May 30th, 2007 by alice
Tags: Gramflour, Squares
INGREDIENTS
- 400g desighee, softened
- 500ggram flour
- 1/2cupflour
- 400gsugar
- 300mlwater
- 1-2dropyellow food coloring
- 2tablespoonspistachios, chopped(for garnish)or2 leavesedible silver foil(for garnish)
DIRECTIONS
- Heat a pan on medium flame.
- When hot, spoon ghee into it.
- Allow to melt.
- Add gramflour and flour.
- Cook till the rawness of the gramflour is gone.
- This will take about 20 minutes.
- You will know when it’s done when you see bubbles on the sides of the pan.
- When this happens, remove the pan from heat and keep aside.
- Now, put sugar in another pan.
- Add water and yellow food colour.
- Cook on low-medium flame till the sugar melts.
- Add the gramflour-desi ghee mixture and mix well.
- Now grease a tray with desi ghee.
- Transfer the above prepared mixture into it.
- Garnish with chopped pistachios or edible silver foil.
- Do not use both together.
- Allow to cool completely.
- Refrigerate to allow it to set.
- Once set, cut into squares or triangles or blocks and serve as a dessert after your meal.
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May 30th, 2007 by alice
Tags: Soup, Strawberry
INGREDIENTS
- 1cupstrawberries(halved or quartered)
- 1cup coldmilk(or as much as you like)
- 2-3tablespoonssugar
DIRECTIONS
- Put the strawberries in a serving bowl and sprinkle with the sugar.
- Let them sit for some 10-15 min (or until the sugar melts completely) and then pour the milk over them and mix well.
- Enjoy.
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May 30th, 2007 by alice
Tags: Bars, Chocolatepricotange, White
INGREDIENTS
-
Base
- 2cups plain sweetcookie crumbs
- 1 1/4cups shreddedcoconut
- 1cup finely choppeddried apricots
- 1teaspoon gratedorange rind
- 1/2cupsweetened condensed milk
- 2ouncesbutter
- 4ounceswhite chocolate, pieces
-
Topping
- 3teaspoonsbutter
- 6ounceswhite chocolate, pieces
DIRECTIONS
- Place the cookie crumbs, coconut, apricots& orange rind in a large mixing bowl.
- In a saucepan place the sweetened condensed milk& butter, bring to the boil then reduce heat to low; add the white chocolate.
- Stir constantly until melted.
- Pour the condensed milk mixture into the cookie crumb mix& stir until thoroughly blended.
- Press the mixture into a lightly greased shallow rectangular tin.
- Refrigerate until firm.
- To prepare the topping place the extra butter& white chocolate together in saucepan.
- Stir over low heat until melted.
- Spread topping over cookie mixture.
- Cut into bars before the topping sets to firmly& refrigerate.
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