Sunday, October 19, 2014

Semolina Coconut Apple Cake Recipe

Semolina Coconut Apple Cake

Semolina adds a fantastic soft grainy texture to cakes. I’ve made many different variations of semolina cake and it never disappoints.  The cake is also super moist.

I chopped the apples into centimeter cubes. As a result the apples maintained a slight crunch. If you prefer the apples to have a softer texture, cut into smaller cubes, or grate them.

Semolina Coconut Apple Cake

1 cup semolina
¾ cup desiccated coconut
½ cup chopped apples (or 1 cup if you prefer lots of apples)
¼ cup sugar
3 tablespoons flour
1¼ cups yogurt
½ cup vegetable oil
3 eggs
1 teaspoon vanilla
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

For syrup
1 cup sugar
1 cup water
Juice from ½ lemon

1.      Soak coconut in yogurt for ½ hour (optional)
2.      Beat eggs and sugar until sugar has dissolved
3.      Add yogurt, coconut, apples and oil and mix well.
4.      In a separate bowl mix together all the rest of the ingredients. Add to the liquid mixture and mix to combine. The batter will be quite 'wet'
5.      Line a 8×8 pan with baking paper and pour batter in it.
6.      Bake at 175°C/350°F until golden brown and delicious, about 25-30 minutes.
7.      To make the syrup: Boil water and sugar for 3 minutes. Add lemon juice and boil for further 3 minutes. Let it cool completely
8.      Pour the cold syrup over the warm cake. Let it cool completely, or chill, before serving.

Semolina Coconut Apple Cake

Sunday, October 12, 2014

Lamb Vindail Recipe

Lamb Vindail

The dish is really called vindail, it is not a typo. Vindail is slightly different from vindaloo. Unlike vindaloo, vindail does not contain potatoes, and the spice mix is slightly different.

Vindail is really delicious. The sauce is rich, spicy and tangy. Its a comforting dish to have on a cold day. On first sight the list of ingredients looks long but its not too bad. I skipped some of the spices that I didn't have them and the dish still turned out really delicious.

Prior to recently coming across this recipe, I had never heard of vindail, nor seen it on any menu. There are a number of vindail recipes on the internet, and they all are attributed to Rick Stein. But I don’t think Rick Stein invented it.

The original recipe is for chicken. So if you are not a fan of lamb, you can substitute with chicken. It may work with just about any other kind of meat.

Adopted from With a Glass

Lamb Vindail

1 kg lamb (or chicken thighs)
500 g tomatoes, chopped
10 cloves garlic, crushed
2 cm piece of cinnamon stick
1 whole clove
1 whole star anise
2 medium onions, chopped
1 tablespoon ground cumin
2 teaspoons chilli powder (or more)
1/2 toasted and ground fenugreek seeds
1/2 teaspoon turmeric powder
1 teaspoon salt+ more to taste
1 teaspoon sugar
2 tablespoons red or white wine vinegar
1 tablespoon oil

1.      Heat 1 tablespoon oil in a pan on medium heat.
2.      Add cinnamon, clove and star anise and cook for one minute .
3.      Add onions and cook, stirring constantly, until they are browned, about 15 minutes.
4.      Add garlic and cumin powder and cook for 2 minutes, stirring constantly.
5.      Add chilli, fenugreek, turmeric and salt and cook for 30 seconds.
6.      Add tomatoes and cook for about 5 minutes.
7.      Add lamb and about 200 ml water. Simmer, covered, until the lamb is soft. Add more water during cooking if it gets too dry. Just before serving, add vinegar and sugar. If the sauce is too watery, remove lid and reduce the sauce until it reaches the desired consistency.

Sunday, October 5, 2014

Hot, Sweet and Sour Black Pudding Recipe

Hot, Sweet and Sour Black Pudding
At university one of my favourite Chinese dishes was sweet and sour pork. I’ve never made a sweet and sour dish so I thought why not start with hot sweet and sour black pudding. The black pudding I used was made from pigs blood, so it is sort of sweet and sour pork!

The hot, sweet and sour sauce worked really well with black pudding. If you want a quicker alternative, try black pudding with thai sweet chilli sauce. If you don’t like black pudding, this recipe will work well with pork or chicken.

Hot, Sweet and Sour Black Pudding
This is part of the Secret Recipe Challenge

½ kilogram of black pudding, cubed
1 (20 oz., 566 grams) can pineapple chunks in heavy syrup or juice, undrained
¾ cup packed dark brown sugar
3 tablespoons cornstarch
1/3 cup regular distilled or rice vinegar
1 tablespoon soy sauce
Chili powder to taste
1 tablespoon vegetable oil
4 oz. sugar snap pea pods
8 oz. can sliced water chestnuts, drained
16-20 sweet whole spears baby corn on the cob packed in water, rinsed and drained well

1.      Heat oil in large deep frying pan and sauté black pudding until done. Set aside in a bowl. Drain and wipe the frying pan
2.      Mix cornstarch, chili powder and brown sugar. Stir in pineapple with syrup or juice, and vinegar and soy sauce.  Heat frying pan to medium heat and add cornstarch mixture
3.      Bring to boil and cook until thickened, stirring constantly. Reduce heat.
4.      Add the vegetables, cover and simmer over low heat until cooked, about 10 minutes. Stir occasionally.
5.      Add black pudding and serve.

Sunday, August 31, 2014

Duck Chasseur Recipe

Duck chasseur
This was my first time trying a chasseur. Very delicious. The end result may look slightly blend or mild but don’t judge a dish by its looks. Its packed full of flavor. A very pleasant surprise. No wonder this old classic is still around.

I made three main adaptations to the original recipe. I replaced chicken with duck, button mushrooms with oyster mushrooms, and included garlic to the recipe.

Adopted from Chit Chat Chomp
This is part of the Secret Recipe Challenge

1 kg duck pieces
1 tablespoon oil
60 grams butter
2 shallots, finely diced
125 grams oyster mushrooms, sliced
1 tablespoon flour
125 ml white wine
2 tablespoons brandy
2 teaspoons tomato paste
250ml chicken stock
2 teaspoons tarragon, chopped
1 teaspoon parsley, chopped (optional)
2 cloves garlic, crushed

1.      Heat oil and half of the butter in a frying pan or casserole over medium-high heat. Cook duck in batches until golden brown all over, about 8 to 10 minutes. Transfer to a plate.
2.      Add remaining butter to the pan. Add shallot, mushrooms and garlic.
3.      Cook until onion has softened, stirring frequently, about 4 to 5 minutes
4.      Add flour and cook for 1 minute, stirring constantly
5.      Add all the rest of the ingredients, except parsley and duck. Bring the mixture to a boil and reduce heat to low.
6.      Add duck and simmer for 1 hour or until duck is tender. Add parsley before serving

Duck chasseur

Sunday, June 1, 2014

Hungarian Chicken Paprikash Recipe

Chicken paprikash

Chicken paprikash (paprikás csirke or paprikáscsirke) is a Hungarian dish. It is a delicious dish, simple to prepare and made using just a few ingredients. Even the name sounds very appealing. Unfortunately the picture looks a bit like slop on a plate, but it is very delicious slop.

It is amazing how one can get so much flavour from using just a few simple ingredients. No wonder such classic dishes remain a favourite.

This is part of the Secret Recipe Challenge
Adopted from Ya Salam Cooking

1kg chicken pieces, preferably thighs and legs
1 kg onions (about 2-3 large onions) sliced
1 cup chicken broth
½ cup sour cream
2-3 tablespoons unsalted butter
2 tablespoons sweet Hungarian paprika
1 teaspoon hot paprika (or more or less, depending on preference)
Black pepper

1.      Heat a large pan over medium-high heat and melt the butter. Brown the chicken on all sides. Remove the chicken from the pan  and set aside.
2.      To the pan add sliced onions and cook, stirring occasionally, until lightly browned, about 7 minutes.
3.      Add chicken and the rest of the ingredients to the pan, cover and cook on low heat until chicken is cooked, about 40-50 minutes.
4.      Remove the chicken from the pan.
5.      Allow the pan to cool for a few minutes and slowly stir in the sour cream. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and salt and salt to taste.

Tuesday, May 27, 2014

Souvas with Mushroom Sauce Recipe

Suovas with Mushroom Sauce

Suovas is the Sami word for "smoked". And Sami’s are people who live in the Artic region, in northern Norway, Sweden, Finland and Russia.

Souvas also refers to salted smoked reindeer meat. It is one of the most delicious meats I have eaten. The flavor is intense, gamey and smoky. Reindeer meat is quite lean but extremely tender when thinly sliced and cooked quickly.

Here is what the meat looks like (photo source:  Svantes)

Since the meat is gamey, mushrooms complement it very well. Generally Suovas is served with mashed potatoes but I opted for rice, because I was a bit lazy to make mashed potatoes. As you can imagine, Suovas and rice is not common in the Arctic.

Adopted from: Svantes

400 gram Suovas, thinly sliced
1 onion, chopped
120 gram mushrooms
1 tablespoon light soja
2 tablespoons cream
2 cloves garlic, minced
3-5 crushed juniper berries
Crushed black pepper
1 teaspoon dried thyme
1 tablespoon butter

1.      Heat butter in a pan over medium high heat
2.      Add onions, mushrooms and garlic and cook until onions start to brown. Set aside
3.      Add Suovas to the pan and cook until just done. This will take a few minutes only. Add more butter if necessary.
4.      Add onions, mushrooms and the rest of the ingredients to the pan and warm through. Add salt to taste

Suovas with Mushroom Sauce

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