Summary: so sweet so indian
Ingredients
Dough Ingredients:
- 1/4 cup milk (powder)
- 1 egg
- 1/4 tbsp baking powder
- 1 tsp olive oil
Sauce Ingredients:
- 4 cups milk
- 6 tbsp sugar
- splash of cardamom
Instructions
- Mix all the dough ingredients together and form a small shaped balls.
- In a medium pan over low heat, boil the sauce ingredients together.
- Add the round balls to the sauce and simmer for 10 mins.
- Refregirate and serve cool.
Cooking time (duration): 20
Number of servings (yield): 8
Meal type: dessert
Culinary tradition: Indian (Southern)
My rating: 3 stars: ????? 1 review(s)
Posted: September 6th, 2010
Categories:
General
Tags:
baking powder,
cardamom,
egg,
Indian,
milk,
olive oil,
sugar
Comments:
No Comments.
Summary: an old story for the same delicacy
Ingredients
- 4 cups All purpose flour
- 4 cups water
- 6 tbsps milk
- 2 eggs
- 1 tsp salt
- 1 tbsp baking powder
- 1 splash vanilla extract
- 1 tbsp olive oil
- 2 tbsp butter (unsalted)
Instructions
- Butter and heat a non-stick pan.
- Pour a cup of batter in the center of the pan and swirl to spread evenly.
- Cook for 30 seconds and flip.
- Cook for another 10 seconds and remove to the cutting board.
- Keep them aside to cool.
Quick Notes
You can use the crêpe for either sweet or salty, or both.
Variations
Sweet: Add some chocolate, nuts and bananas to a savory sweet dessert. Salty: Add some spiniach, ricotta and wrap the crêpe. Put them in the oven for 5 mins or till the cheese is melting.
Cooking time (duration): 30
Number of servings (yield): 12
Meal type: lunch, dinner
Culinary tradition: French
My rating: 5 stars: ????? 1 review(s)
Posted: September 3rd, 2010
Categories:
French
Tags:
baking powder,
butter,
crepes,
egg,
flour,
milk,
olive oil,
salt,
vanilla,
water
Comments:
No Comments.
Ingredients
- 500 grams tagliatelle pasta
- 1/4 cup extra virgin olive oil
- 1/4 cup butter
- 2 cloves garlic (minced)
- 1/3 cup Stoli (TM) vodka
- 1-1/2 cups heavy cream
- 200 grams baby shrimps (pre-cooked and frozen)
- 200 grams fresh mushroom (chopped)
- 1/4 cup parsley (chopped)
- 100 grams parmesan cheese (grated)
- Salt and black pepper to taste
Instructions
- In a large pot, bring water to a boil. Add salt, olive oil, and cook according to the package directions al dente.
- In a skillet melt the butter over medium heat. Add garlic, fresh mushroom, grated black pepper. Cook for 2 minutes.
- Raise the heat to high, add Stoli (TM) and cream and simmer till the mixture is slightly reduced. Drain well your cooked pasta. Add it to the skillet and keep tossing. After few minutes, add your shrimps and keep cooking, until the shrimps and pasta have absorbed most of the sauce and are tender.
- Stir in the parsley and lots of parmesan cheese.
Quick Notes
Serve with some chilled rose wine
Variations
Add Gorgonzola or blue cheese to the sauce to give it a tangy kick.
Cooking time (duration): 20
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (Nouveau)
My rating:4 stars: ?????
Posted: April 3rd, 2010
Categories:
lunch
Tags:
boil,
cream,
gorgonzola,
mushroom,
olive oil,
parmesan,
parsley,
pasta,
pepper,
salt,
skillet,
stoli,
stolichnaya,
vodka,
water
Comments:
3 Comments.
You don’t want to miss that!
Ingredients
- ~5 kg Gigot (bone removed)
- 6 garlic cloves
- 1 medium sized onion
- 500 grams carrots
- 1 kg potatoes (preferably small bites)
- 4 tbsp mustard
- 2 leaves fresh rosemary
- 1/4 cup extra-virgin olive oil
- 2 tbsp salt
- 2 tbsp freshly-ground black pepper
Instructions
- Marinate and smear your “baby” Gigot (leg of Lamb) in a mixture of mustard, olive oil, black pepper and salt and some rosemary overnight.
- Preheat oven to 190C degrees.
- In the leg, with a knife, poke the leg and stick some garlic cloves in it.
- Place the leg in a oven ready bag with the onion, potatoes, carrots and rosemary leaves.
- Place in a roasting pan and put into oven. Roast for about 3 hours.
- Remove and allow to rest 10 minutes before carving.
Quick Notes
serve with some pesto tagliatelle and red wine.
Variations
replace potatoes and carrots with any fruits, nuts or vegetables you like.
Cooking time (duration): 200
Number of servings (yield): 12
Meal type: supper
My rating:5 stars: ★★★★★
Posted: February 12th, 2010
Categories:
Feast
Tags:
carrots,
clove,
fruits,
garlic,
gigot,
lamb,
leg,
mustard,
nuts,
olive oil,
onions,
pepper,
potatoes,
red,
rosemary,
salt,
vegetables,
wine
Comments:
No Comments.
Ingredients
- 1/4 cup hazelnuts
1/2 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. Dijon-style mustard
1 tsp. honey
1 clove garlic, minced
1 shallot, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 head iceberg lettuce, washed and torn into bite-size pieces
10 pcs strawberries
1/4 cup goat cheese, crumbled
Instructions
- Preheat oven to 350 degrees. Put hazelnuts on a sheet pan and bake until toasted, about 10 minutes.
In a small bowl, whisk oil, vinegar, mustard, honey, garlic, shallot, salt, and pepper.
Gently wash, hull, and cut strawberries into quarters.
In a large bowl, toss lettuce, strawberries, and hazelnuts with enough dressing to coat evenly.
Pile high onto salad plates and top with goat cheese. Serve immediately.
Quick Notes
Serve with some wine on the afternoon.
Cooking time (duration): 15
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: French
My rating:5 stars: ★★★★★
