cod fish recipes: 2012

Flourless Brownies with Raspberries

Everyone loves brownie! Strong chocolate flavour and gooey texture is perfect comfort food.
Cake was invented 100 years ago probably by pastry chefs from Palmer House Hotel from Chicago. First brownie recipe was published in 1904.

Bertha Palmer (sours: Wikipedia)

Adapted Nigella Lawson's recipe.Ingredients:225 g dark chocolate225 g butter2 teaspoons vanilla extract200 g caster sugar3

Tandoori Chicken Recipe – Oven Roasted

Tandoori Chicken Recipe

Tandoori Chicken Recipe Tandoori chicken is arguably the most popular chicken recipes in Indian cuisine not only in India but also all over the world. Tender pieces of chicken (mostly drumsticks and leg pieces) are marinated in yogurt and spice mixture and roasted in a Tandoor. Hence the name Tandoori Chicken.

A 'Tandoor' is a giant cylindrical oven made out of clay, set into the earth and fired using wood or charcoal. They were originally used to make naan bread until Tandoori chicken came into the picture. I have used a conventional oven with broiler to replace the tandoor which obviously is not available at homes. Even with the oven I have managed to get the same taste as restaurant style Tandoori Chicken.

The secret to making juicy succulent tandoori chicken lies in the marinade and also the type of the chicken. Try to use a chicken that is small, young in age and that is not more than 1 Kilogram (2.2 lb) in total weight to get the best results.

Ingredients for Tandoori Chicken Recipe

Chicken drumsticks – 6 medium sized pieces
or
Chicken Thighs or other pieces of your choice with skin removed – 1 kg (2.2lb)
NOTE: If you have whole leg cut it into 2 at the joint to get a drumstick piece and a thigh piece.

Thick Yogurt/ Curd – 6 tbsp
TIP: If the curd or yogurt that you have is watery the marinade will become too thin and will not stick on to the chicken very well. So to remove the water take a muslin cloth sieve or use any finely netted sieve and put it on a container. Then pour the watery curd on to the sieve so that the excess water strains down into the container leaving the thick curd on the sieve. After straining you need to have 6 tbsp of this thick curd to be used for the marinade.

Ginger Garlic paste – 1 tbsp

Garam masala – 1 tsp

Cumin powder – 1 tsp

Coriander powder –1 tsp

Red Chilly powder – 1 tbsp (Preferably use Kashmiri Red Chilly powder if you can get it)

Turmeric powder – 1/4 tsp

Chat masala – 1 tsp

Pepper powder – 1 tsp

Black salt (optional) – 1/2 tsp

Lemon juice – 1 tbsp

Red food color (optional) – 1/4 tsp

Kasoori Methi – 1 tsp (crushed dry leaves)

Oil – 1 tbsp

Salt to taste

Prep time: 10 minutes

Marination time: 4 hours

Cook time: 30 minutes

Tandoori Chicken Marinade:

Remove the skin on the chicken, rinse them gently under water and pat dry them.
Using a knife make slightly 3 or 4 deep diagonal slits on the chicken pieces. If you are using large pieces like the whole chicken leg you need to make more slits that are deeper.
In a large bowl, mix lemon juice ,salt, chilly powder and just apply the paste on the chicken pieces. Set the chicken pieces aside for for 20-30 minutes.
In another large bowl, mix yogurt, ginger-garlic paste, cumin powder, coriander powder, black salt, chat masala, turmeric powder, black pepper powder, food color and salt.
Now taste this mixture and adjust the salt or other spices to your taste needs.
Add the chicken pieces into the bowl and mix well such that all the chicken pieces are evenly coated with the yogurt marinade. Ensure to rub in the marinade well into the slits that you made on the chicken pieces.
Now add oil and mix gently.
Store the marinated chicken in a refrigerator for 3 to 4 hours.

Tandoori Chicken Cooking method:

Since the chicken needs to be cooked in a high temperature make sure the oven is first preheated to 450 degrees Fahrenheit (~230 degrees Celsius) or just set the oven to 'Broiler' mode. In Broiler mode wait for around 5 minutes before putting in the chicken.
While the oven is heating up lineup the marinated chicken pieces into the broiler pan/rack.
Once the oven is preheated put the pan in the oven preferably at the top, close to the heating coil/element.
After around 5 minutes check to see how the chicken is cooking in the oven. If it cooking very quickly or if it is turning brown too quickly then you will need to move the pan to the middle of the oven so that it is not too close to the heating element. Please be extremely careful when taking out or putting in items into the oven that is very hot at this point.
Allow the Chicken to roast for another 10 minutes. Then flip the chicken pieces and put it back into the oven.
Roast for another 15 minutes. At this stage you need to check if the chicken is fully cooked.
You can do it 2 ways:
- The first and the easiest method is to use a instant meat thermometer. Insert the thermometer up to an inch or so into the thickest meatier part of the chicken piece and wait for a few seconds. If the final temperature is around 165 to 170 degree Fahrenheit then the chicken if fully cooked. If not allow the chicken to roast for a few more minutes.
- The 2nd method is to just insert a fork into the chicken. It should go in with ease all the way to the bone and if you move the fork sideways the meat on the chicken piece should start easily separating.
Take the chicken out of the oven and allow it to settle for a few minutes. Garnish with sliced onions, lemon wedges and serve hot.

Gobi Manchurian Recipe - Restaurant style

Cauliflower Manchurian Recipe

Gobi Manchurian is one of the most popular starters from the Indo-Chinese cuisine. It was made popular by all the small Chinese restaurants and street side food carts all across India and more specifically in the Kolkata region where the recipe was created by the small Chinese community.

This scrumptious recipe is made with cauliflower florets dipped in flour batter, deep fried and mixed in a slightly sweet, spicy tangy sauce. The sauce itself is made with garlic, green chilly, ginger and onion cooked in soya sauce, chilly sauce and tomato ketchup to give the restaurant-style taste.

Gobi Manchurian Ingredients

Cauliflower - 1 (medium sized cut into florets)

Oil for deep fry

For making the batter:

Corn flour - 2 tbsp

All purpose flour / maida - 2tbsp

Egg - 1 no
NOTE: If you are a vegetarian (vegan) instead of egg use 1/4 cup of water and 1 1/2 tbsp rice flour.

Chilly powder - 3/4 tsp

Baking powder - 2 pinch

Orange food color - 2 pinch

Salt - 1/2 tsp

For making the sauce:

Onion - 1/2 (medium size chopped)

Green chilly - 8 no (finely chopped)

Garlic - 1 tbsp (finely chopped)

Chopped ginger - 2 tsp (finely chopped)

Tomato ketchup - 3 tbsp

Red chilly sauce - 1 1/2 tbsp

Soya sauce - 1 tbsp

Spring onion - 2 tbsp (finely chopped)

Corn flour - 2 tsp

Water - 1/4 cup

Sugar - 1/4 tsp (optional)

Ajinomoto - 1 pinch (optional)

Oil - 1 1/2 tbsp

Salt to taste

Prep time: 10 minutes
Cook time: 40 minutes

Gobi Manchurian Cooking Method:

First bring water to a boil in a vessel on medium heat. When the water starts boiling add 1/4 tsp salt and cauliflower florets. Cook for 4 min.Then drain the water and set aside.
To make the batter take a bowl and mix all-purpose flour, corn flour, chilly powder, salt, baking powder and food color.
Add egg into mixture and mix well into a thick paste.
NOTE: If you are a vegetarian (vegan) instead of egg you can use 1/4 cup of water and 1 1/2 tbsp rice flour to make the thick paste.
Add the cauliflower florets and mix slowly. Make sure all the florets are well coated with the batter.
Heat oil for deep frying in pan on medium heat. When oil is hot put coated cauliflower florets.
Deep fry till the florets turn golden brown. Fry for around 15 to 20 min to ensure there is no rawness in the cauliflower.Take out the cauliflower and put them on paper towel to drain excess oil and set aside.
Take another pan or a wok on medium to high heat. Add 1 1/2 tbsp oil. When the pan is hot add onion, green chilly, ginger, garlic and stir fry till the onion turns translucent.
Then add tomato ketchup, red chilly sauce and cook till oil starts to separate from the mixture.
Add soya sauce, ajinomoto (optional) and cook for 2 more minutes.
Meanwhile mix corn flour in a few tablespoons of water. This will be used as the thickening agent.
At this stage you can taste the sauce and adjust the salt and/or chilly sauce as per your taste requirement. If you want to make it a little bit sweet then add sugar.
Now increase the heat a little. Add cornflour water mixture to it and mix well. As soon the sauce starts to thicken throw in the fried gobi florets.
Slowly mix the contents such that all the cauliflower florets are fully coated with the sauce.
Now add finely chopped spring onion and toss or just mix the contents. Gobi Manchurian is now done and ready to be served.

Cucumber rolls with feta and chilli

Easy and delicious healthy snack. Perfect for summer BBQ.

Ingredients1 long cucumber100 g feta cheese1 red chilli, fine chopped0,5 teaspoon parsley, fine chopped0,5 fresh coriander, fine chopped1 garlic clove, very fine choppedblack pepper2 tbs mayonnaise, creme fraiche or natural yogurt1. Slice cucumber for a long pieces (the easiest way to do it is use mandolin)2. In a bowl mix

Spicy Chilli Chicken Recipe

Indo-Chinese Chilli Chicken Recipe

Need a break from everyday Indian meals? Then look no further than Indo-chinese recipes. Popular among them are Gobi manchurian, Chicken manchurian and one of my favorites Chilli Chicken. For beginners Indo-chinese cuisine is basically the usage of chinese seasoning, sauces and cooking techniques mixed in with some indian spices to suit Indian tastes.

The Chilli chicken recipe here is a dry and spicy version where marinated chicken pieces are deep fried then cooked in a mixture of green chilly, capsicum, soya sauce & red chili sauce and finally garnished with spring onion. So lets get cooking!

Ingredients for Chilli Chicken Recipe

Boneless Chicken – 1/2 kilogram (1 inch pieces)

Green Chilly – 15-20 (cut length-wise)

Onion – 1 small (thin long slices or short thick cubed slices)

Capsicum (Bell Pepper) – 1 (thin long slices or short thick cubed slices)

Soya Sauce – 1 tablespoon

Red Chili Sauce – 1 1/2 teaspoons

Ajinomoto – 1/4 teaspoon (optional)

Sugar – 1/4 teaspoon

Garlic – 8-10 cloves(chopped finely)

Ginger – 1 teaspoon (finely chopped pieces)

Pepper Powder – 3/4 teaspoon

Corn Flour – 3 tablespoon

Egg – 1

Spring Onion – 4 chopped

Water – 1 1/2 cup

Food color (red or orange) – 1 pinch

Oil for deep frying

Salt to taste

Prep time: 15 min

Cook time: 30 min

Serving: 4 people

Chicken Marinade

In a bowl take the chicken pieces and add 1/2 teaspoon salt.
Add 2 tablespoon corn flour, 1 egg and 1/2 teaspoon pepper powder (rest will be used later).
Mix the ingredients well and set the bowl aside for 10 minutes.

Cooking method for Chilly Chicken Recipe

In a frying pan or a heavy bottomed vessel take sufficient oil for deep frying on medium heat.
When the oil is hot put the marinated chicken pieces into it and deep fry them for around 8 minutes.
After 8 minutes take the chicken pieces out and put them on tissue paper to remove the excess oil.
Take another pan on medium heat and add 1 tablespoon oil.
When the pan is hot add chopped ginger and garlic and stir for 2 minutes.
Now add green chilly and mix for another minute.
Toss in onion and capsicum and fry for 3 more minutes.
Its time now to put in the soya sauce and red chilly sauce. Mix the contents well.
Add 1 cup water, stir the contents and wait till it starts to boil.
Now add food color, salt to taste and mix again. At this stage you can now taste a few drops of liquid to check for salt and also for spice level. You can add more salt or more red chilly sauce based on your taste needs. Be careful to not overdo it.
Add a pinch of food color and mix well.
Its time for the star of the the dish the chicken to go in . Add the remaining 1/4 teaspoon pepper powder, ajinomoto (optional) and sugar.
In a separate vessel or a cup, add 1/2 cup of water, 1 tablespoon corn flour and stir. This will be used as the thickening agent.
Now increase the heat from medium to high. Add the corn flour water mixture little by little and stir the contents slowly. You will see that the contents starts to thicken.
When there is no liquid left, the chilli chicken recipe is almost done. Take the pan off the heat and add finely chopped fresh spring onion and mix gently.

Serve hot as a starter/appetizer or as a side dish. Enjoy!

Polish vegetable salad

Ingredients:

Mayonnaise (try to buy Polish one from Winiary company. It tastes like home-made)

2 tablespoons mustard

3 large carrots

2 parsley-roots or parsnips

Half of celeriac

3 large hard-boiled eggs

1 can peas (or half a can of peas and half a can of corn)

Black pepper (salad must be spicy)

4 large Polish sour cucumbers (ogórki kiszone)

3 large potatoes

1 apple

1 small

Aloo Matar Recipe with Methi

Aloo Matar Recipe (Indian Food)

Aloo Matar (Mutter) is a popular recipe with two key ingredients potatoes and green peas. After Aloo Gobi this is my favorite potato recipe. Here Aloo and Mattar are cooked together with spices, onions, ginger garlic paste and tomatoes. There are other versions of this recipe which have curry or gravy. This is the stir fry version.

I have added in Methi (Fenugreek) leaves for added nutritional benefit. Methi is rich in Iron, Potassium, Vitamin C and K and is also known to lower blood sugar. Only half bunch of Methi leaves are used so that the bitter taste does not overpower the other flavors. Aloo Mattar sabzi goes very well with all Indian breads including chapathi and poori or you can enjoy it along with rice dishes.

Aloo Matar Recipe Ingredients

Aloo (Potato) - 4 medium sized

Matar (Green Peas) - 1/2 cup

Onion - 1/2 medium) sized

Methi (Fenugreek) leaves - 1/2 bunch [may sound a lot but they wilt during cooking & reduce by more than half]

Tomato - 2 medium sized

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Red Chilly powder - 1 tsp

Cinnamon Clove powder - 1/4 tsp

Mustard seed - 1/2 tsp

Turmeric powder - 1/4 tsp

Few Curry leaves

Coriander (Cilantro) leaves - 1 tbsp

Oil - 2 tbsp

Water - 1 cup

Salt to taste

Prep time: 15 minutes
Cook time: 30 minutes

Preparation:

Cook the aloo (Potatoes) in a pressure cooker for 2 whistles. Let the aloo cool down a little and then while they are still warm peel the skin and cut them into small cubes and set aside.
Peel and chop the onion finely.
Wash and chop the tomatoes finely as well.
Wash both Methi (Fenugreek) and Coriander leaves under water to remove any dirt. Chop them fine. Note that with fenugreek, you need to pluck and use the leaves and discard the stem.
If you don't have the Cinnamon Clove powder you can make it fresh by grinding 1/2 inch cinnamon and 4 cloves in a mixer grinder
If you don't have the ginger garlic paste, you can use a blender to grind a medium piece of ginger and a few cloves of garlic into a paste.

Aloo Matar Cooking method

Take a pan on medium heat and add the oil.
When it is hot add mustard seeds.
Once they start popping add onion and curry leaves.
Sauté the onions until they are translucent.
Put ginger garlic paste and fry till the raw smell goes.
Put methi leaves and mattar (green peas) and mix well. Keep stirring the mixture for 3 minutes.
Now add the chopped tomatoes and turmeric. Cook till tomatoes turn mushy.
Now add salt, chilly powder and 1 cup water and bring it to boil.
At this stage you can do a taste test and if required add salt, chilly powder and cinnamon-clove powder accordingly. Note that since you are cooking with potatoes, you will need to use more salt than you're accustomed to in order to bring out the flavors in this recipe. Potatoes tend to absorb salt more than other foods. But don't overdo it.
Now add the aloo and mix well Close the lid and cook for 10 minutes. In between you need to stir the mixture a couple of times.
After 10 minutes the water should have evaporated completely. If not cook for additional 2 minutes if required.
Turn off the heat and garnish the Aloo Matar with coriander leaves.

Aloo Mattar recipe with Methi is now ready to serve!

Secrets to cat training, all you need to know to train your cat

Cat training is quite a problematic topic, so please have no illusions, training a cat is not an easy job! At least, it's not as easy as training a dog, cats have definitely less learning abilities than many other domestic animals.

However, we're cat lovers out there, right? so why not do the best that we can about it? today's challenge for you is to try to push your cat to the maximum of it's learning abilities and train them do do things that 99% of the cats out there will never learn to do.

All the information that you'll need for this task are made available to you today in the form of an instantly downloadable electronic book.

Simply click on the link below (or above, it's the same) to claim your copy of the needed material to start amazing your friends with the new skills of your cat ;)

Here's the link once again: http://tinyurl.com/blfa8fm

Be good,

Solom,

PS: I am being told that the price for this product is likely to go higher soon because of the tremendous success that it's encountering on the moment, so I think it would be better if you go grab it immediately even if you're planning on using it later, just so you know.

Nigella Lawson's Chocolate peanut butter cheesecake

If you like peanut butter this cheesecake is a must to try!

Ingredients for a 23 cm springform tin:

for the base:

200 g digestive biscuits
50 g salted peanuts
100 g dark chocolate chips
50 g softed unsalted butter

for the filling:

500 g cream cheese
3 eggs
3 eggs yolks
200 g caster sugar
125 ml sour cream
250 g peanut butter (I have gave crunchy one)

for the topping:

250 ml sour

Lemon Drizzle Cake with Lemon Icing and candied cherries

The Daring Baker's February 2012 host was - Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Ingredients for cake:

180g melted and cooled butter
180g plain flour
160g

Polish style potato pancakes (rosti)

The Daring Cook's February 2012 challenge hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes and learned the different types of binders and cooking methods to produce our own tasty patties!

Ingredients:

1 egg

0,5 cup plain flour

salt and pepper

5 medium sized potatoes

half of

Stir fried rice cake 炒年糕

A late Chinese New Year to all! This is the year of the dragon.

祝大家龍年快樂, 事事如意, 行好運發大財!!!

年糕 'nian gao' or rice cake is eaten by many during this festive season. Nian gao is auspicious because it rhymes with the lucky phrase 年高 (also read as 'nian gao') or 年年高升 'nian nian gao sheng', roughly translated to English as 'achieving advancements/promotions year after year'.

There are mainly two

Chinese chive and prawn scrambled egg 韭菜蝦仁炒蛋

This recipe is so simple easy and tasty. Only takes 5 - 10 minutes! Great with rice, noodles or pile high on fresh bread.

1 x (200 - 250g) packet of raw or frozen (or fresh) peeled king prawns
about 150 - 180g of Chinese chive (if not available sub with spring onion/scallion)
4 - 5 eggs
a little light soy
1 tsp cornflour
few drops of sesame oil
some ground pepper
pinch of salt
some cooking oil

Trotter and ginger in sweetened black vinegar 姜醋猪手

Pig trotter and ginger stewed in sweet black vinegar is an old traditional Cantonese recipe originally formulated for mothers after birth, to keep new mums warm during the first month after birth. Also many Cantonese families who has new baby will cook a shed load of this, together with some red coloured hard boiled eggs in their shells and some some chicken cooked in homemade rice wine, all

Steamed fish with black bean sauce and tomato

Chinese New Year is just a week away. In Chinese tradition, fish is always a must have for the festive meal. Fish is auspicious to symbolise there will always be plenty year after year. In Chinese phrase it is called 'nian nian you yu' 年年有餘 or 年年有魚. Here the word fish 魚 sounds the same as 餘 which means plenty left.

Steamed fish is very popular for any Chinese festive meals. Fish for steaming

Taiwanese "flies' heads"台灣蒼蠅頭

Today's I will introduce to you a Taiwanese speciality with an unusual name called "chang ying tou" 蒼蠅頭 or in English "flies' heads". The flies' heads relate to bits of fermented black beans or dousi. This is a pungent, salty and spicy stirfry with chive flowers, pork and fermented black beans flavoured with some garlic and chillies. It's tasty with plain rice or eaten as part of a Chinese meal.