Posts Tagged ‘food’

Shrimp Curry

August 29, 2009

I made this last night for fetoor. Put a drop of oil in the pot, add turmeric, cumin, red chilli pepper, salt, a stock cube and some tomato paste. Then add your peeled and veined shrimp ( which you will have soaked in lemon juice for an hour ). Add water and loomi ( hard ‘black lemon’ ) and about three peeled and halved or quartered potatoes . Bring to the boil and then simmer.

Meanwhile prepare your Basmati rice with turmeric and onion.

On the side I served yogurt mixed with fresh coriander and garlic + a pinch of salt, all mixed in the blender.

Try it.

7 ways to beat swine flu this summer

August 23, 2009

1. Stay home and create an indoor spa with splashy background water music, a wind machine and a bright light.

2. Stay home and read a book.

3. Don’t eat pork (ok only joking).

4. Homeschool.

5. Order food online.

6. Turn down all party invitations.

7. Suicide.

Kuwaiti Katayef

August 22, 2009

Well these are my absolute favourites and if anything is going to get me fat over Ramadan, it’s these- cheese filled pancakes served with a sugary syrup…………….dream on.

  

 

Inside, I usually put cream cheese, but some people put cream and others walnuts.

Or you can fry them ( hint, VERY unhealthy!)…..

Then dip them in a sugary syrup and eat while hot.

Chicken paprika

August 22, 2009

Might try this tomorrow night.

2 chicken breasts, halved
4 second joints or thighs
4 drum sticks
1 tsp. salt
1/2 tsp. turmeric
Paprika
1/4 c. butter
1/2 c. scallions, sliced
1 c. chicken broth (13 3/4 oz.)
1 tbsp. cornstarch
1 c. plain yogurt

 

Remove skin from chicken parts, rinse and pat dry. Sprinkle with salt and turmeric. Sprinkle generously with paprika. Heat butter in large pan until it foams. Add chicken, 1/2 at a time, and brown on both sides. Remove pieces from pan as they brown.Pour all butter from pan. Add scallions. Saute 1-2 minutes. Return chicken to pan. Add chicken broth. Bring to a boil, cover and reduce heat. Simmer 30 minutes. Remove lid. Continue to simmer until broth is reduced by half.

Mix cornstarch with 2 tablespoons broth. Remove chicken from pan. Keep warm. Stir cornstarch into broth, cook stirring until thick and clear. Stir in yogurt. Serve sauce with chicken. Serve over cooked rice.

Baked figs and goats cheese

August 22, 2009

A good dish to start with?

  • Preheat the oven to fan 160C/conventional 180C/gas 4. Unless the baking sheet is non stick, line it with foil, then brush the foil lightly with oil.
  • Cut the figs into quarters, from the top almost to the base, and arrange on the foil. Slice the goat’s cheese and arrange in the centre of the figs. Bake for 10-15 minutes until the cheese is melted and tinged brown.
  • Meanwhile, whisk the dressing ingredients with some seasoning. Put a couple of good radicchio leaves on each serving plate. Remove the figs from the oven and place on the radicchio leaves. Scatter the walnuts on top. Drizzle with the dressing and serve warm or at room temperature.
  • 6 figs
  • 200g soft goat’s cheese
  • 1 head radicchio
  • 85g walnut pieces
  • FOR THE DRESSING

    • 6 tbsp olive oil
    • 3 tbsp balsamic vinegar

    Rice Pudding

    August 21, 2009
  • 2 cups cooked white rice
  • 2 cups 2% milk
  • 3 tablespoons white sugar
  • 15 dates, pitted and chopped
  • Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

    I am going to make that right now!

    Lemon chicken with figs

    August 21, 2009

    Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze.

     chicken thighs to feed how many
    2 lemons, 1 sliced, 1 halved
    1/4 cup brown sugar
    1/4 cup white vinegar
    1/4 cup water
    1 1/2 pounds dried figs
    salt to taste
    1 teaspoon dried parsley
    1 tablespoon chopped fresh parsley

    Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).
    Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
    Place figs and sliced lemon segments in the bottom of an 11×16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
    Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
    With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from juices, then pour over chicken as sauce. Garnish with fresh parsley and serve

    Ramadan Recipe with a twist

    August 6, 2009

    This is my take on the Kuwaiti dish ‘bechamel’.

    I cook my macaroni with a stock cube. Meanwhile I chop up a burger and fry it with some onion and garlic.Then I add some tomato paste, a drop of water, salt and pepper, garam masala and chili pepper. At the same time I am making my white sauce ( melted butter, salt and pepper and another stock cube, add flour and then milk and stir wildly!). Put the meat mixture in the blender a little and then put a layer of meat and then a layer of white sauce on the bottom of the cooking dish. Mix all the other ingredients together( macaroni, white sauce and meat mixture). Put in the cooking dish. Now comes my added twist. I sprinkle grated cheddar cheese on top and put it in the oven until the top becomes crispy.

    East meets West in  ”Bechamel Macaroni Cheese”. We loved it.

    The Power Breakfast 6

    July 15, 2009

    Go to work on an egg………………..do you remember that?

    mmmmmm

    mmmmmm

    What is HP6 ?

    July 15, 2009

    I found this topic on my twitter this morning……………..what is it? Is it a new strain of flu? Bovine virus? A new flavour of ketchup?

    I flummoxed- did I spell that right?