White Muffins with Candied Flowers

White Muffins with Candied Flowers 4

First the flowers than the sweets!

I couldn’t wait for the spring and for the upcoming flowers and I was dreaming of recipes with flowers. The spring arrived, all fields of the surroundings are full of flowers especially primroses and violets. It’s perfect for me to fulfil my wish for Easter: some flowers for the cakes and cupcakes decoration. But how? The easiest way to keep them is to transform them in candied flowers.

I tried this for the first time and I found it super easy and this job and not too complicate. The good thing is that this preparation does not require many ingredients and all what you need are the flowers (as primroses, violets, rose petals, marigold, borage, pea and beans, scented geraniums you may also use leaves as mint!) and time. Yes this takes time.

I my case I used the multicolored wild primroses and violets, easy to find and, as they are not too thick, they dry quite fast. One night waiting and they are ready to use.

First I thought to reserve my flowers for a white cake for Easter day but couldn’t wait, I didn’t want to wait so long and after analyzing my recipe I decided to scale it down and to transform my  white cake recipe to a muffins one. I made only one third of the quantity of the dough for the cake and I got 9 cute muffins.

Note: the size on the top of my silicone muffin molds is 7 cm (about 2.5 inches).

White Muffins with Candied Flowers

  • Servings: 8-10 muffins
  • Time: 24 hours
  • Difficulty: medium-easy
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Autor: https://artandkitchen.wordpress.com/

White Muffins with Candied Flowers 4

You need

Candied flowers

  • Edible flowers, clean and pesticide-free
  • 1 egg white
  • A few drops Kirsch or brandy
  • Sugar

Cupcakes

  • 40 g butter or margarine, softened
  • 85 g sugar
  • 1 eggs
  • 100 g flour
  • 1 teaspoons baking powder
  • 1 pinch salt
  • 20 ml milk, room temperature
  • 20 ml Greek yogurt, room temperature
  • 1-2 teaspoons vanilla sugar or extract
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon Kirsch
  • 2- 3 tablespoons sugar pearls

Procedure

Candied flowers

  1. Beat egg white with the fork until frothy. Add Kirsch and beat shortly again.
  2. Using a small brush paint each one by one with the egg mixture until well coated
  3. Place flower in bowls with some sugar and spoon more sugar over the flower until well coated.
  4. Place the flowers “face side down” on the wire rack or the small ones over kitchen paper to dry.
  5. They will need about one day to dry depending on their size and water content. Thea are dry when stiff and brittle to the touch.
  6. Only when completely dry store your candied flowers in airtight containers in a dark place. They may be stored for months.

Muffins:

  1. Preheat the oven at 170°C/330°F
  2. Beat butter until smooth and fluffy.
  3. While beating slowly add the sugar.
  4. Now add eggs and beat until incorporated
  5. Sift together baking flour, baking powder and salt
  6. In a small bowl combine milk, yogurt, vanilla sugar, cardamom and Kirsch.
  7. Add dry ingredients and wet ingredients to the butter-egg mixture and mix until well incorporated and combined.
  8. Pour the batter into mugging molds.
  9. Sprinkle with the sugar pearls.
  10. Bake in the preheated oven for 20 minutes or until trough (toothpick test).
  11. Remove from the oven, let cool down completely before decorating them with the flowers

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Roast Guinea Fowl with Walnuts and Cranberry Stuffing

Roast Guinea Fowl with Walnuts and Cranberry  Stuffing

A few weeks ago I noticed in the freezer of a shop some boxes with guinea fowl (guinea hen) birds.

I never had them, or better, I think I had some of them and I was just curious how they are and how they can be prepared. This weekend I decided that it was time to have a try and my husband suggested to prepare it with cranberries. In the internet I did not find recipes with cranberries so I adapted one recipe for Turkey and it was really delicious.

I’m really glad that my family enjoy experimenting and I can prepare all kind of food for them! My children asked me what kind of birds… here a short answer.

Guinea fowls are originally African birds but today they are largely grown all around the world.

The taste of their meat is slightly “wilder” than chicken (gamey flavor), but is milder than pheasant.

Guinea fowls are smaller than chicken and usually one bird feeds only two people. In our case this was the right portion for the four thanks the delicious and rich filling.

This African bird makes a lovely alternative to chicken for a special Sunday lunch or holiday; a real feast! If you don’t have this bird… no problem, this recipe will work with chicken as well!

Roast Guinea Fowl with Walnuts and Cranberry Stuffing

  • Servings: 2-4
  • Time: 1hr 30mins
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

Roast Guinea Fowl with Walnuts and Cranberry  Stuffing

You need:

  • 1 guinea fowl, about 1kg
  • 2 tablespoon olive oil
  • Salt and pepper
  • 1 kg small potatoes, peeled and halved
  • About 2 cups water
  • 1 tablespoon flour
  • 1/2 cup chicken broth

For the stuffing

  • 60 g walnuts, halved
  • 1 onion, chopped
  • 2 tablespoon olive oil butter
  • 60 g breadcrumbs, homemade
  • 60 g dried cranberries
  • 1-2 tablespoons fresh savory or thyme, chopped
  • 80 ml white wine
  • Salt and pepper to taste
  • 1 medium egg, beaten with a fork

Procedure

  1. Heat the oven at 180°C/350°F and when the temperature is reached toast the walnuts for about 5 minutes. Set aside to cool down, then chop them roughly. Don’t switch off the heat.
  2. In the meantime wash and wipe out the inside cavity of the guinea fowl. Combine 1 tablespoon olive oil, salt and pepper and rub the guinea fowl outside and inside of the cavity. Set aside.
  3. For the stuffing: heat olive oil in a pan and fry onions until golden. Switch off the heat, add bread crumbs, walnuts, cranberries, savory (or thyme), wine. Season with salt and pepper. Add egg and mix until combined.
  4. Place the guinea fowl in the middle of a baking mold (mine was about 25 X 40 cm).
  5. In a bowl mix potatoes with one tablespoon of olive oil salt and pepper. Place potatoes around the bird. Pour the water around and bake at 180°C/350°F for about 40 50 minutes. When the upper part is done and golden (at this time the water should be almost gone. Turn the bird, increase heat to 200°C/400°F and bake until the underside is golden as well. This takes about 10 minutes. Turn again, reduce heat to 180°C/350°F and bake shortly. Theoretically the guinea fowl is ready when by piercing the inside of the thigh with a knife and making sure the juices are clear but I prefer to cook it about 15 minutes to be sure the stuffing is cooked through as well.
  6. With a big spatula transfer the bird in the center of a platter and arrange potatoes around it until serving. Cover with foil to keep warm until serving.
  7. For the gravy add flour to the baking mold and whisk to combine everything. Place the mold on top of the cooker on a medium heat. Once the flour has soaked into the cooking juices, add the broth and whisk to thicken on a low heat. Pour into a bowl, allow to settle and if you wish with a spoon remove the excessive fat. Season with salt and pepper if necessary.
  8. Serve with vegetables or salad.

Revithia Soupa – Greek Chickpeas Soup

Revithia Soupa -  Greek Chickpeas Soup

For me this soup is the expression of simplicity and the result a delicious soup.

Many years ago, travelling in Greece we arrived on a dream island called Sifnos. On Sunday we ordered this chickpeas (garbanzos) soup and our young daughter was so enthusiastic from this dishes that she asked for this the next day as well.

“No, today not, we serve this only on Sunday!” was the answer. “Why?”

We found out that this soup is prepared on Saturday evening with the remaining heat overnight in the wooden oven in an earthen pot (tsoukali). This means that on Saturday the oven was used for the meals and then, while the oven was already cooling down, the heat was still enough for this soup to cook this soup as chickpeas almost fall apart during cooking and in this way on Sunday the women did not need to prepare the lunch and after returning homes from church they had a meal already ready and only needed to serve to place the pots on the table and serve this fragrant chickpeas soup.

We love this soup flavored with lemon peel. The original recipe ask for water not for broth (vegetal or meat) and we really support this rule! If you wish you can drizzle the soup with more olive oil!

We are lucky we have a wooden oven and we follow the Greek traditions, but this soup can be made on the stove in a pot at low temperature, in a clay pot in the oven or even in the slow cooker overnight!

Revithia Soupa - Greek Chickpeas Soup

  • Servings: 4-6
  • Time: 2 hours or more
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Revithia Soupa -  Greek Chickpeas Soup

You need

  • 1 cup chickpea (garbanzo beans)
  • 8 cups water
  • 2 onions, peeled sliced or coarsely chopped
  • 4 tablespoons oil
  • 2 teaspoons salt, to taste
  • Pepper to taste
  • 1 lemon, peel in big pieces (peel with the knife), optional
  • 1 lemon, juice
  • 1 tablespoon flour

Procedure

  1. Wash beans and drain well and cover with 8 or more cups of water and soak overnight. If you don’t soak them the cooking time will be longer.
  2. Drain and wash again.
  3. Add beans, water, onions, oil salt, pepper and lemon peel.
  4. Cook at low heat for about 1 1/2 hours to 2 hours or until tender
  5. In a small bowl combine 1/2 cup of broth (remove from pot), add little water (about 1/2 cup) and lemon juice. Stir and whisk in the flour until combined.
  6. Stir the flour mixture into the soup and bring to boil shortly again.
  7. Season with more salt to your taste.

Flavor variations instead of lemon peel: bay leaf or 1 orange, preferably organic, quartered and seeded

Beautiful Challah

Beautiful Challah

There are two kind of bread that are our favorites: the first one is the Swiss Zopf (see link for the recipe) and the second is the challah bread of this post.

I Wikipedia we can read that challah is also named “Zopf” in Switzerland, this is absolutely not exact because while Challah is usually parve (I did not know what parve means and I found that parve is a Hebrew term that describes food without any meat or dairy ingredients; food can be eaten with both meat and milk dishes) unlike brioche and other enriched European breads as the Swiss Zopf, which contain butter or milk.

In any case Zopf and Challah look very similar (both braided and golden color), are soft and are lightly sweetened. For us the most important thing is that both breads are delicious with honey (we are beeper) and with homemade jams! I like the very light texture of both and I like to change: sometimes Zopf and sometimes Challah!

A few years ago I tried to prepare my first challah and I was surprised from the great result.

I changed the recipe according to our needs and for this reason we prepare 4 pieces each time I bake some; we enjoy one fresh and place the other 3 in the freezer for the next weekends. One challah is enough for us four for a weekend (Saturday and Sunday)

I need 2 trays for this, but I bake all 4 at once in two levels as we have a fun forced oven.

If I have time, I love to decorate the loaves with seed. My favorite seeds combinations are slivered almonds, moon and sesame seeds.

I you want to prepare only one loaf you can dived the recipe ingredients by 4 and for the egg you can use half egg for the second rising and the second half for the topping.

This recipe required 3 rising! I know it’s a lot, for this reason make this bread when I’m at home (Saturday and Sunday). It’s possible that I could combine all the ingredients for all of 3 rising and work them with the knead machine for about 10 minutes and a good quality of instant yeast. I never did it, but I think I should try this perhaps with the half of the ingredients and see what will happen.

Beautiful Challah

  • Servings: 4 loaves
  • Time: about 8 hours
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

You need:

First rising:

  • 4 cups warm water (about 40°C)
  • 4 cups flour
  • 4 tablespoons sugar (more if you like it sweet)
  • 14 g dry yeast (2 envelopes)

Second rising:

  • 3 cups flour
  • 1 1/2 eggs beaten
  • 1 cup oil
  • 2 tablespoons salt

Third rising:

  • 7 cups flour

Topping:

  • ½ egg beaten
  • 2 tablespoons water
  • Seeds (almonds, moon, sesame, sun flower, pumpkins…) optional

Procedure:

Beautiful Challah

  1. If you know that your yeast works, mix all the ingredients for the first rising together. If not proof the yeast taking aside from the ingredients form the first rising 1/2 cup water, 2 tablespoons flour and 1 teaspoon sugar; after 20 minutes the yeast should be activated and the mixture would look like foam. At this point add the remaining ingredients for the first rising.
  2. Work with the knead machine or mix by hand until smooth.
  3. Cover and let rise until doubled (one or two hours).
  4. Add the ingredients for the second rising, mix well, cover and let rise again until doubled (about one hour).
  5. Add the last cups of flour for the third rising and work, knead well until soft, not sticky and smooth.
  6. Place the dough seam side down in a big oiled big bowl, cover and let rise for about one hour.
  7. Punch down. Fold over itself 2-3 times. Place the dough seam side down in the bowl again and let rise until more than doubled.
  8. Divide the dough into 4 portions. Each portion will form one single challah.
  9. How to form one single challah: cut two third of the dough, divide into 3 stains (each about 60 cm long) and form a long braid. Flatten the braid lightly with your hands. Now take the last third, dived into three 60 cm long strains. Braid them and place them over the thicker braid.
  10. Place each challah over a single tray on parchment paper.
  11. Brush the challahs with the remaining egg and 2 tablespoons water. Decorate with the seeds as you wish.
  12. Let rise until doubled (or more if you like).
  13. Bake in a preheated oven at 200°C/400°F for 25 minutes, switch off the temperature and let bake for other 10 minutes.
  14. Remove from the oven, let cool down and enjoy.

Lemon Butter Sauce

 

Lemon Butter Sauce

A lemon butter sauce is a simple quick sauce that goes well with fish, seafood and chicken as well as steamed vegetables.

This sauce can be modified using different kind of spices of herbs. Fresh time would be perfect for chicken! Garlic instead shallots over shrimps!

I used this sauce to top lightly grilled chicken, steamed asparagus and carrots. As carbs source I served grilled (from the can!) corn under the broiler, but plain white rice or noodles would have been perfect as well.

Lemon Butter Sauce

  • Servings: 4
  • Time: 15mins
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Lemon Butter Sauce

You need:

  • 1/4 cup lemon juice
  • 1 tablespoon lemon peel, only yellow part in thin strips
  • 1 shallot, chopped
  • Little salt
  • 1/4 cup butter, in pieces (no substitute!)
  • fresh herbs, chopped (optional)

Procedure

  1. Place lemon juice, lemon peel, shallot and a pinch salt in a small skillet.
  2. Reduce half quantity.
  3. Add the pieces of butter and melt it stirring over low heat until combined and creamy.

Add herbs and serve

Insalatina di Rucola e Fragole al Balsamico – Arugula and Strawberry Salad with Balsamic Dressing

Insalatina di Rucola e Fragole al Balsamico – Arugula and Strawberry Salad with Balsamic Dressing 2

Sometimes some ingredients seems not to be made to stay together as this happens in this recipe.

Rucola (Arugula) combined with Parmigiano is a well know and popular Italian salad, it’s easy to make, can be arranged on a plate in advance and you need only a good balsamic dressing to finish this delicious starter.

Now we add strawberries, why not? So many recipes include fruits as apples, pears, oranges, and so on. Strawberries can be easily sliced, give a sweet not too sweet touch and make contrast with the pungent taste of the rucola and Parmigiano.

You can prepare the dressing with any balsamic vinegar, you may also add a few drops of balsamic vinegar syrup if you like.

The dressing is very simply, no need to add more herbs and the main ingredients have enough character itself!

It’s spring now, enjoy this salad!

Insalatina di Rucola e Fragole al Balsamico – Arugula and Strawberry Salad with Balsamic Dressing

  • Servings: 4
  • Time: 15mins
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Insalatina di Rucola e Fragole al Balsamico – Arugula and Strawberry Salad with Balsamic Dressing 2

You need

  • 200 g arugula (rucola) salad, washed
  • 200 g strawberries, cleaned and sliced
  • 80 g parmesan cheese or 100 g grana Padano cheese, very thinly sliced
  • 6 tablespoons olive oil
  • 2 tablespoon balsamic vinegar
  • salt and pepper to taste

Procedure

  1. Arrange in single serving plates (or in a big bowl) arugula, strawberries and parmesan cheese.
  2. In a small bowl combine oil, balsamic vinegar, salt and pepper stirring with a fork. Adjust dressing to taste.
  3. Spoon dressing over the salad and serve immediately

Insalatina di Rucola e Fragole al Balsamico – Arugula and Strawberry Salad with Balsamic Dressing 1

Prawn in Rich Yogurt Curry Sauce

Prawn in Rich Yogurt Curry Sauce

With the recent discovering of always new recipes, we have come to search for new and forget the good oldies.  There is, indeed, no intrinsic reason why we should ALWAYS try new recipes and look only forward. Remembering should be given precedence over forgetting; in my case already proofed recipes should be checked again and made again. Writing down these recipes is a way to prevent forgetting about them and passing them further to my children and my friends.

For this reason, I made this curry with minor changing again and doubling the sauce. Definitely worth to make it again!

Focus in this recipe is the creamy sensual sauce that should be enjoyed with chapattis eating with the fingers!

Let me start the description of this recipe with the preparation of the ingredients because this dish is quick done.  Be sure you have the chapattis ready on time as well!

Prawn in Rich Yogurt Curry Sauce

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Prawn in Rich Yogurt Curry Sauce

You need

  • 500 g large shrimp (big prawn, peeled, frozen or fresh)
  • 2 tablespoon vegetal oil
  • 1 spring onions, sliced
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon ginger, peeled and finely chopped
  • 1 chili, hot red thinly sliced
  • 3 tablespoons tomato puree
  • 1/2 lime, juice only
  • 1/2 cup Greek yogurt
  • 1/2 cup water
  • 1 teaspoon cornstarch
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 teaspoon salt or to taste

To serve with:

  • Chapatti
  • Additional Greek yogurt
  • Sautee vegetables or other vegetable dish of your preference

Procedure

  1. Wash peel and clean shrimps, set aside.
  2. On small plate place spring onion, shallot, cloves ginger and chives.
  3. In a small bowl combine tomatoes purée, lime juice, Greek yogurt, water, cornstarch, garam masala and turmeric.
  4. Heat oil in a frying pan add the ingredients from the small plate (spring onion…).
  5. Stir fry until fragrant, this takes about 4 minutes.
  6. Add prawn and cook stirring from time to time until they change the color on both side, this takes about 3 minutes.
  7. Add the content of the small bowl (tomatoes puree…) and let it cook until it begins to bubble.
  8. Add cilantro stir, add salt to taste.
  9. Serve immediately with warm chapattis and additional yogurt. Garnish with cilantro leaves.

Spanakotiropita with Homemade Filo Dough

Many times I was tempted to prepare Filo (or phyllo from Greek: φύλλο ‘leaf’) at home. Homemade fresh food is better than preserved one, freshly made filo dough is always much better than the stuff of the shop.

Spanakotiropita with Homemade Filo Dough 15

Today I took the decision and I did it! WOW, the challenge was less difficult than I supposed, it was more a question of technique than exercise!

It’s possible to roll it out with a pasta machine stretching the dough manually to make it thinner, but using the rolling pin it’s easy as well and you can roll it to the desired round shape for your mold.

Filo dough can be used to prepare different kinds of dishes as the famous baklava but also for this savory recipe including spinach, cheese and lots of herbs!

Follow these instructions and you will get incredible results!

Spanakotiropita with Homemade Filo Dough

  • Servings: 8
  • Time: 2hr 30mins
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

Spanakotiropita with Homemade Filo Dough 15

You need

Filo dough (for 16 sheets for a mold of 35-40 cm)

  • 100 g Greek yogurt
  • 80 g oil
  • 2 eggs
  • 400 g flour, sifted
  • 1 teaspoon baking powder, sifted
  • Cornstarch (for rolling out)

Spinach filling

  • 2 tablespoons olive oil
  • 2 big onion, peeled and sliced (or 1 sliced onion + 1 leek cleaned sliced9
  • 2 garlic cloves, chopped
  • 1 kg spinach, cleaned, (very) roughly chopped
  • 2 spring onions, sliced
  • 3 tablespoons fresh dill, chopped
  • 20 mint leaves, chopped
  • 3 tablespoons parsley, chopped
  • salt and pepper to taste
  • 2 eggs, beaten

Assembling

  • 6-8 tablespoons olive oil for the mold and the dough
  • 200 g feta cheese, crumbled
  • Sesame seeds and black cumin seeds (optional)

Procedure:

Preparing filo sheet

  1. Combine in a mixing bowl or in a food processor yogurt, oil, eggs, flour and baking powder.
  2. Knead for 5 minutes using the food processor (eventually a mixer), or knead by hand for 10 minutes. Add more flour or yogurt (or water) until you get a smooth dough with the consistence as “earlobes” J.
  3. Let the dough rest for at least 30 minutes, but more a few hours would improve the elasticity. In the meanwhile prepare the filling (from step 8 to 11)
  4. Divide the dough into 4 pieces and shape into logs. Divide each log into 4 pieces, forming 16 pieces in total. I made one of the balls little bigger as I wanted to use it for the bottom of the mold.
  5. Roll each piece to circles of the size of dessert dish with your rolling pin dusted with lot of cornstarch.
  6. Stack 4 circles with about 1/2 teaspoon corn starch in between each layer. Do the same with the other ones (4 by 4).
  7. Roll out carefully the first set of 4 circles and applying even pressure on the dough. Flip and stretch any short pieces with your hand. Roll out to the size of the mold (about 35-40 cm) circle are ready to be used, you can simply lift one layer from the other and use it for your favorite filo pastry! Now they should be so thin, that you could read a newspaper through them.

Preparing the filling

  1. While the dough is resting heat 2 tablespoons of olive oil in a large non-sticky pan and sauté the onions and garlic until translucent, about 2-3 minutes.
  2. Add spinach and sauté until soft and the liquid has evaporated.
  3. Remove switch off the heat, let cool down slightly and add herbs. Season with salt and pepper to taste. Finally add the eggs and combine well.

Assembling

  1. Preheat the oven to 200°C/400°F.
  2. Oil your mold (about 35-40 cm wide) with olive oil.
  3. Layer the first bigger (about 50-55 cm wide) filo sheet into the mold covering the mold wells as well. Brush with olive oil. Layer other 5 sheets brushing with olive oil in-between.
  4. Layer one third of spinach filling on them and add one third of the crumbled feta cheese.
  5. Layer 3 more filo sheets (brush only lightly with oil in-between).
  6. Add the second third of filling and the second third of cheese.
  7. Layer 3 more filo sheets (brush only lightly with oil in-between).
  8. Add the remaining filling and feta.
  9. Top with the remaining filo sheets (brush each sheets with oil!).
  10. Fold the bottom sheet over the top to seal.
  11. Using a sharp knife, score the upper sheets into portions.
  12. Sprinkle with sesame seeds
  13. Bake for approximately 35-45 minutes at 200°C/400°F until golden brown.
  14. Serve lukewarm or just warm as flavours melt and develop better.

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Gingered Fish

Gingered Fish 1

Once again this fabulous fish dish found it place on our table. The best is that I know that I will make it again and again.

The very first inspiration was a dish fish we got on a Thai island. The tangy tasty sauce was always more than welcome and the fish was prepared on charcoal (without veggies) or wrapped in banana leaves and cooked on the BBQ.

The fish, as fresh as best, should be cleaned first and marinated while you prepare the other ingredients. Are you ready with the ingredients? Now it’s time to start … you should work quickly!

Don’t forget to prepare some plain rice or other side dishes before!

Gingered Fish

  • Servings: 4
  • Time: 1hr
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

Gingered Fish 1

You need

  • 2 -3 sea bream (about 3 pounds total or other whole fish), cleaned
  • 2 tablespoon oil

Dipping sauce

  • 2 tablespoons lime juice
  • 4 tablespoons soy sauce, light
  • Some chili strips, to taste
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon green onion slices (reserved from the vegetable topping)

Marinade

  • 1/2 teaspoon pepper
  • 1 tablespoon soy sauce, light
  • 1 tablespoon fresh ginger, grated
  • 1/4 teaspoon chili powder

Vegetable topping

  • 2 tablespoons oil
  • 1 tablespoon ginger, peeled, in very fine stripes
  • 1 garlic cloves, chopped
  • 1 red peppers, thinly sliced
  • 1 fresh chili peppers, seed removed in very fine stripes
  • 2 green onions, sliced (and/or 2 scallions and/or small red onion)

Procedure

  1. Be sure you have all the ingredients ready
  2. Preheat at 250°C/480°F.
  3. Pat dry the fish and with a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
  4. Add all ingredients for the marinade to the fish. Smear the marinade onto the fish on both sides and into the cavity as well as into the cuts. Place ginger fibers inside of the fish.
  5. Set aside for 20-30 minutes.
  6. Meanwhile prepare dipping sauce combining the listed ingredients, set aside.
  7. Now prepare your vegetables (ginger, garlic, pepper, chili, green onion or scallions) mix: heat oil in a non-sticky skillet at high temperature and fry ginger and garlic until fragrant (this takes 1-2 minutes). Add red pepper slices as well as chili and fry for other two minutes. Add green onions stir and set aside.
  8. Oil your baking mold and place the fish on it. Bake it at 250°C/480°F for about 6 minutes (o if it is a bigger fish) on the first side.
  9. Turn the fish with a large spatula and top with the vegetable mix.
  10. Bake for other 6-8 minutes or until just done.
  11. Take out of the oven and serve with the dipping sauce in a separate small bowl.

 

Gingered Fish 2

Spring Amuse Bouche

Spring Amuse Bouche 1

Spring is at the door, flowers will arrive at different times depending on where you live, but soon or later they will be here again and they may find the way into our kitchen.

The same with the herbs, some survived the winter and some will apprear in a few days. In this occasion I would like to hare with you a wonderful link: Edible Flowers Guide

For this recipe I made my choice and I used  some fresh wild primroses flowers!

These easy to make and tasty amuse bouche (bite-sized hors d’oeuvre) are based on a mixture of Asian flavors and filled with cream cheese as they would be macaroons.  Now we have your faux macarons!

Variation: add a small piece of smoked salmon as filling in addition of the cream cheese.

Note: The white flowers on the background are called “spring snowflakes” ( Leucojum vernum): they are not edilbe!

Spring Amuse Bouche

  • Servings: 20-30 pieces
  • Time: 1 hr
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Spring Amuse Bouche 1

You need

  • 200 potatoes, already boiled
  • 1/2 cup walnuts, chopped
  • 1 egg
  • 1 tablespoon flour
  • 2 tablespoon fresh cilantro leaves, chopped
  • 1 tablespoon grated ginger
  • 1 garlic clove, crushed
  • Salt and pepper to taste
  • 1 tablespoon breadcrumbs (if needed)

Filling:

  • 100 g herbed or garlic cream cheese

Procedure

  1. Preheat oven to 200°C.
  2. Place walnuts into the food processor and process until finely crumbled.
  3. Peel the potatoes cut them into cubes place into the food processor.
  4. Add egg, flour, cilantro, ginger garlic, salt and pepper.
  5. Process until smooth if it is to liquid add some breadcrumbs, process again.
  6. Fill into a small plastic bag, make a knot and cut our one corner making a hole of about 1 cm.
  7. Pipet on a baking sheet wide with parchment foil forming 2 cm wide circles.
  8. Bake at 200°C 18-20 minutes until they have a nice browed color.
  9. Smooth with a fork the cream cheese.
  10. When fully cooled, assemble the faux macarons with your choice of filling. I used a spoon for this.
  11. Arrange on a plate for example with a few leaves of green salad and edible flowers.

Spring Amuse Bouche 5 signed small

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