Thursday, 29 July 2010

Tandoori Chicken in Tomato Gravy





Tandoori Chicken in Spicy Tomato Gravy 

3 large boneless, skinless chicken breast 
1 tablespoon tandoori marinade spice 

Spicy Tomato Gravy: 
1 tablespoons butter 
1 shallot, chopped 
1 teaspoon minced garlic 
1 teaspoon grated ginger 
1 teaspoon chili powder 
1 teaspoon ground turmeric 
1 teaspoon ground coriander 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground cumin 
1/2 can diced tomatoes, drained 
1/2 cup chicken broth 
brown sugar 
salt 
2 tablespoons sour cream 

Slash chicken breast in several places. Marinate chicken with tandoori spice in refrigerator for at least 6 hours or overnight. 

Preheat oven to 180C. 
Place chicken breasts in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through. 
Do not overbake the chicken, or it will be dry. 

While chicken is baking, make sauce. 
Melt butter in a large pot over medium heat. 
Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add ginger, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add drained tomatoes, broth, brown sugar and salt. 
Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat. Stir in sour cream. 
Pour over baked tandoori . Serve over hot basmati rice. 



Wednesday, 28 July 2010

Simple Dry Potato Curry









Simple Dry Potato Curry 




10 new potatoes 
salt 

1 tablespoon vegetable oil 
1 shallot; finely sliced 
2 cloves garlic. minced 
1 small knob of ginger; grated 
1 teaspoon ground turmeric 
1/2 teaspoon cayenne powder 
1 teaspoon ground cumin 
1 teaspoon ground coriander 




Cut Potatoes into 3/4 inch chunks. Boil potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. 

Heat oil in a large saucepan, add shallots. Fry for about 5 minutes until soft but not brown. Stir in garlic and ginger. 
Add cooked potatoes, turmeric, cayenne, coriander and cumin. 
Add a little water and stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are tender. 


Tuesday, 27 July 2010

Streusel-topped Blueberry Cake





Streusel-topped Blueberry Cake



120g butter, softened 


1 1/2 cups sugar 

2 eggs 
2 teaspoons vanilla extract 
3 1/2 cups all-purpose flour 
2 tablespoons baking powder 
1 teaspoon salt 
1 3/4 cups milk 
3 cups fresh or frozen blueberries 

STREUSEL TOPPING: 
1/3 cup sugar 
1/2 teaspoon ground cinnamon 
50g cold butter 


In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. 
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack. 

Saturday, 24 July 2010

Sponge Cake with Rhubarb Swirl Cream











Rachel Allen's Sponge Cake with Rhubarb Swirl Cream 


125g butter, softened 
175g caster sugar 
3 eggs 
175g flour 
1 tsp baking powder 
1 tbsp milk 
Icing sugar, for dusting 



For the Rhubarb Cream: 
100g rhubarb, trimmed and sliced 
50g sugar 
4 tbsp water 
75ml whipping cream 



Preheat the oven to 180°C. Grease and flour the sides of two 18cm (7in) cake tins, and line the bases with discs of greaseproof paper. 

Cream butter and sugar until light and fluffy. Add the eggs one by one, beating well all the time. Sieve the flour and baking powder, and stir in gently, then stir in the milk until just combined. 

Divide the mixture between the two tins, hollowing it slightly in the centre, so that it will be flat on top when cooked. Bake for 20-25 minutes. Turn out onto a wire rack and allow it to cool. 

Meanwhile, place the sliced rhubarb, sugar and water in a saucepan, cover and cook over a gentle heat for about 10 minutes, until the rhubarb is soft. Take off the lid and boil while stirring until it is thick. Pour into a bowl and allow to cool. Whip the cream until it forms soft peaks, then fold in the rhubarb. Sandwich the cakes with the rhubarb cream and sprinkle with sieved icing or caster sugar. 



 



Tuesday, 20 July 2010

Egg Briyani








Egg Briyani 



1tbsp ghee 
8 eggs (hard boiled) 
1 large onion (finely chopped) 
2 cloves garlic (minced) 
2 bay leaves 
1 cinnamon stick 
1 black cardamom 
4 green cardamom pods 
1/2 tsp turmeric powder 
1 tsp chili powder 
2 tsp ground cumin 
2 cups Basmati (long grain) Rice 
21/2 cups water 
Salt 



Heat ghee in a deep pot and fry onions and garlic together with bay leaves, cinnamon and cardamoms, until fragrant. 
Make small cuts around the eggs and add them to the pot. 
Stir in turmeric, chili powder and cumin and fry for about 5 minutes. 
Add pre-soaked rice and stir slowly and carefully for 2 minutes. 
Pour in water and salt to taste, and cook over a moderate heat until the rice is tender and water is absorbed. 






Wednesday, 14 July 2010

Banana Nutella Muffins





Banana Nutella Muffins 

2 very ripe canary bananas 
2 oz butter, softened 
1/4 cup sugar 
1 egg 
1/4 cup milk 
1 tsp vanilla extract 
1 cup flour 
1 tsp baking powder 
pinch of salt 
Nutella 

Preheat oven to 175ÂșC. 
Cream butter and sugar until light and fluffy. Add egg, beating well. 
Pour in mashed bananas, milk and vanilla and blend well. 
Combine flour, baking powder and salt in a small bowl. 
Stir flour mixture into banana mixture until dry ingredients are just mixed in. 
Using a tablespoon, drop enough batter in to the muffin tins. 
Next drop in a blob of nutella with a spoon. Then, pour enough batter so that the liners are just about full. 
Bake for about 25 minutes. 




Sunday, 11 July 2010

Baked Bell Peppers







Baked Bell Peppers 
from Simply Recipe 

4 bell peppers 
5 tbsp extra-virgin olive oil 
1 onion, peeled and chopped 
1 clove of garlic, peeled and chopped 
300g minced beef 
1 1/2 cup of cooked rice 
1 cup chopped tomatoes, fresh or canned 
1 teaspoon of dried oregano 
Black pepper 

1/2 cup ketchup 
1/2 tsp of Worcestershire Sauce 
Tabasco sauce 




Cut top off peppers 1 inch from the stem end, and remove seeds. 

Preheat oven to 180C. 

Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent. Add the garlic and cook a minute more. 

Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. 

Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. 

Combine ketchup, Worcestershire sauce, Tabasco sauce in a small bowl, then spoon over filling. 

Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes. 

Friday, 9 July 2010

Simply Beefburger




Simply Beefburger 


450g minced beef (3-8% fat) 
1 tbsp olive oil 
1 egg yolk 
1 tsp paprika 
2 tsp tomato puree 
salt and pepper 

Place all the ingredients in a mixing bowl and stir to combine. Using your hands, shape into three equal-sized patties. 
Preheat the grill to hot. Cook the burgers on the grill for 15 minutes, or until cooked through, turning once. 
Top each burger with a slice of cheese towards the end of the cooking time. 
Before serving, mix together the mayonnaise and lettuce. Cut the rolls in half and toast under the grill on both sides. 
Top the bottom halves of the rolls with the lettuce and mayonnaise, followed by a slice of tomato. 

Thursday, 1 July 2010

Pesto Pasta






Tyler Florence's Pesto Pasta 


A bunch of fresh basil leaves 
2 tablespoons pine nuts 
1 garlic clove 
1/2 cup extra-virgin olive oil 
1/2 cup freshly grated Parmigiano-Reggiano 
Salt and freshly ground black pepper 
Pasta of your choice (I'm using spaghetti) 

Bring a large pot of salted water to a boil for the pasta. 
Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again. 
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper.