Italian Dancing Chicken in the Oven

This is my variation of the “dancing chicken” recipe on a beer tin. As we have wine in our house and plenty of fresh rosemary in the garden, we decided to change the recipe and prepare it with Mediterranean ingredients.

This fantastic cooking method allows the skin of the chicken to roast without being soaked by the liquid; at the same time, the wine in the can inserted into the belly of the chicken will keep the meat moist, tender and very aromatic.

Italian Dancing Chicken in the Oven

  • Servings: 4
  • Difficulty: medium
  • Print

You need:

  • 2 garlic cloves crushed
  • 1 tablespoon ground sweet paprika
  • 2 tablespoons olive oil
  • Salt to taste (about 1 tablespoon)
  • Pepper to taste (about 1/4 teaspoon)
  • Sprinkles: fresh rosemary

For the baking tray

  • 1 whole chicken (about 1.4-1.5 kg)
  • 6-8 Rosemary springs (about 20 cm long), rinsed
  • 1 empty can of about 500 ml, well cleaned
  • 150 ml white wine
  • 1 kg potatoes, peeled

Procedure:

  1. Combine the ingredients for the rub in small bowl.
  2. Place the about 120 ml wine in the can and place this in the center of a big baking proof container. Place the rosemary in the wine (reserve 2 springs).
  3. Rinse and tab dry the chicken.
  4. Remove rosemary leaves reserved springs and gently lift the skin of the chicken and place the rosemary sprigs under the skin (breast, back and legs).
  5. Rub the chicken inside and outside as well as little under the skin with about ¾ of the prepared rub.
  6. Gently sit the chicken on top of the can, which is in the baking proof container, this can has to go into the cavity of the chicken until stable.
  7. Coat the prepared potatoes (let them whole if small or dice them into 3-4 cm pieces if too big) with remaining rub and place them around the chicken. Add the additional 20 ml of wine.
  8. Place the chicken in the preheated oven at 140°C for about 2 hours. From time to time, check the liquid and brush the chicken as well the potatoes with it.
  9. Increase the heat to 200°C and roast the chicken for about 10 minutes until crispy.
  10. When done remove from the oven and let the chicken rest for about 10 minutes. Remove carefully the can from the chicken and serve immediately sprinkled with rosemary with the potatoes.

Autor: https://artandkitchen.wordpress.com/

  •  
 
Advertisements

Greek Style Leg of Lamb Stuffed with Secret Ingredient

Easter lamb is a traditional recipe, which we always love very much! This year I would like to present you a variation of stuffed lamb, this one is slow roasted and filled with the traditional feta with the addition of dried tomatoes and CARDMOM! Thanks the special addition of this secret ingredient and the recipe becomes a wonderful taste and thanks the excellent sauce it is elevated to a gift from the gods and a real perfect Easter recipe.

According the cooking direction of this recipe, you will get a melt in the mouth well done stuffed lamb. Well done lamb it’s way we always pieces of lamb on Crete and I really appreciate this cooking way. If you prefer medium-rare lamb, you may simply roast at higher temperature (220°C) for the first 30 minutes and then reduce the temperature to 180°C; it’s done when the instant-read thermometer inserted into the center of the meat reads 60 C.

  • Servings: 4
  • Difficulty: easy
  • Print

You need:

  • 8-10 kitchen twines of the length of about 50 cm
  • 1 boneless leg of lamb of about 1500 g
  • 10-15 preserved wine leaves
  • Olive oil
  • 3 small onions, peeled sliced
  • 1500 g small potatoes, peeled (if they are big simply quartered)
  • 2-4 cardamom pods, lightly crushed (to taste)
  • 1 cup white wine
  • Salt and pepper to taste

Filling

  • 15 dried tomatoes
  • 1/2 cup boiling water
  • 30 raisins
  • 1 pinch cardamom
  • 200 g feta, crumbled
  • 1/2 lemon zest
  • Salt and pepper, if needed

Procedure

  1. Filling: In a small bowl, cover dried tomatoes with 1/4 cup boiling water; let soak for 5 minutes. Drain, but reserve the water. Add all the other ingredients and adjust with salt and pepper. I did not need salt as the feta and dried tomatoes where dry enough.
  2. On your working surface, place the twines at a distance of about 3 cm between each (in the direction of the long side of the meat, see picture).
  3. Aver the twine adjust the wine leaves in the same size as the meat.
  4. Wash and pat dry the meat and trim any excess fat. If some parts are much thicker than others are, butterfly them to make it evenly thick. Lightly pound the lamb with a meat mallet, if necessary, to further even it out and make it roughly rectangular in shape
  5. Lay the mean skin side down over the leaves and spread the filling over the lamb. Starting at one short end, roll the lamb up tightly together with the leaves. For this step, it is easier if you get the help of a second person! Tie the roll. Brush with olive oil.
  6. Cover the lamb well with foil and refrigerate for at least 8 and up to 24 hours. Let the lamb sit at room temperature for about 1 hour before cooking.
  7. Preheat the oven to 170°C. For this recipe is better not to use the air forced function!
  8. Sauté the onions in a non-sticky skillet with about 2 tablespoons of olive oil and when lightly browned and set aside. Add one more tablespoon of olive oil to the skillet and toss the potatoes in it.
  9. Place the lamb in the mold arrange onions around the lamb, add the cardamom pods (one on each side) and arrange the potatoes around the meat (if possible in one layer).
  10. Add the reserved liquid of the dried tomatoes and half of the wine.
  11. Add some salt, pepper to taste, and drizzle 2 tablespoon of oil over all of them.
  12. Cover with the lid and bake for 2 hours at 180°C. If your baking dish does not have a lid cover with parchment paper then with aluminum foil; in this case take care that you add more liquid or you check from time to time that the meat will not dry out (this depends also form the kind of oven!)
  13. After two hours remove the lid, add the remaining wine, check if you need to add more salt and increase the temperature to 210°C, bake for 30 minutes. From time to time, check that you still have enough liquid (I recommend to have a level of at least 1.5 cm liquid on the bottom of your mold).
  14. Remove from the oven and allow to rest at least 20 minutes before removing the twine and slicing.

Autor: https://artandkitchen.wordpress.com/

This slideshow requires JavaScript.

Tuna Fish Patties

 

These tuna fish patties are very easy and quick to be prepared as we ca use potatoes flakes; if you have boiled potatoes, you may also mash them with a fork and add only little milk to make this more humid.

I have served them on a bed of rocket (aragula) salad and cherry tomatoes. As sauce, I recommend my mint and dill yogurt sauce as this fits perfectly with both patties and salad; however, I made a little change to the sauce, Instead of lemon juice, I used white balsamic vinegar, but both lemon and vinegar goes well.

The quantity depends on the size, in my case a made a dozen, the correct quantity for one skillet of 28 cm of diameter.

Note: these patties may be prepared in advance and used for a picnic (ready cooked) or for a party.

Tuna Fish Patties

  • Servings: 3-4
  • Difficulty: easy
  • Print

You need:

  • 1 cans tuna (in water) drained well
  • 1 tablespoon olive oil
  • 2 small onions chopped I used a red and a yellow one), chopped
  • 1 big red pepper, finely diced
  • 1 sprig onion, finely diced
  • 1/2 cup potatoes flakes (as for purée)
  • 2/3 cup milk
  • 2 eggs beaten
  • Salt and pepper to taste
  • 1 teaspoon dried oregano (or other spices to taste)
  • 1/2 cup peas, frozen
  • 2 tablespoons flour
  • Olive oil to fry
  • Flour to coat the patties.

Procedure

  1. Place tuna over a sieve to drain.
  2. Sauté onion and red pepper with the oil until soft, remove from the heat
  3. In a bowl combine potatoes flakes with milk Add eggs and stir to combine.
  4. Now add the crumbled tuna, onion/red pepper mixture, eggs and season with salt and season with pepper, pepper and oregano to taste.
  5. Fold in the peas with the flour-
  6. Add 2 tablespoons olive oil to the non-sticky skillet and heat to medium low.
  7. Place one heaped tablespoon mixture into your floured hand and shape to ball, flatten it lightly and place it into the skillet.
  8. Proceed quickly until your mixture is used; during the shaping check the patties from time to time and turn when needed and add more oil if necessary
  9. Cook on both sides until the y begin to brown. Keep aside in warm place to serve-

Autor: https://artandkitchen.wordpress.com/

Homemade Basler Leckerli – Swiss Gingerbread from Basel

 

This year I did not prepare Christmas cookies, but know I really wished to prepare something special, something from my town (Basel, Switzerland) where it is popular in bakeries and even grocery stores.

I’ve already prepared Leckerli, or better in Swiss German “Läckerli” or “Läggerli”, several times, but it was long time ago as I prepared them. Once I also used this recipe to build a cute gingerbread house.

This year I’ve revised my old recipe and I’ve decided to propose these cookies into small bites for longer pleasure.  I love to take one, let turn soft in the mouth and then melt!

These cookies are dense, quite dry and wonderfully flavored with honey (I used the honey of our bees!), spices, citrus and almonds. They are something like “hard gingerbread” combined with candied fruits; no candied ginger is included in this traditional recipe. You are free to add some if you wish!

Basler Läckerli date back to the 15th century as they were created at the time of the Basel Council (1431 to 1449) to sustain the assembled church dignitaries. The word “Läkerli” comes from “lecker” ant it meas “delicious” in German and “-li” is a diminutive suffix in the Swiss-German language.

Homemade Basler Leckerli - Swiss Gingerbread from Basel

  • Servings: 2-4
  • Difficulty: medium
  • Print

You need:

Dough

  • 500 g honey
  • 300 g sugar
  • 1 tablespoon cinnamon
  • 1/4 teaspoon cardamom ground
  • 3 cloves, grounded with the mortar
  • 1/8 teaspoon nutmeg ground
  • 100 g candied lemon zest
  • 100 g candied orange zest
  • 200 g almonds, coarsely chopped
  • 1/2 lemon zest, grated
  • 2 tablespoon “Kirsch”
  • 600 g flour + about 100 g more if necessary
  • 1/2 teaspoon baking powder, sifted

Glaze

  • 150 g sugar
  • 100 ml water

Procedure:

  1. In a heavy pot, bring honey with sugar to boil. Remove from the heat.
  2. Add all the other ingredients except flour and baking powder. Mix well.
  3. Add half of the flour and stir to combine the hand mixer provided with dough hooks. Now add the rest of the flour and the baking powder, work with the hooks until well combined and the dough does not stick to the finger (be careful, it is hot). If necessary, add more flour.
  4. Turn the dough on a well-floured working surface and knead well.
  5. Sprinkle the dough with flour (in this way the dough will not stick on the rolling pin) and roll it out the dough out on parchment foil placed directly in the baking try. It should be about 6 mm thick. As the dough is very hard, it is easier if somebody helps you to hold the tray and the parchment foil.
  6. Let sit for at least one hour or best overnight.
  7. Bake for 15-18 minutes at 220°C in a preheated oven (or 200°C if using a convection oven).
  8. In the meanwhile, prepare the glaze: heat sugar with water until the sugar is melt, let simmer until the syrup turns thick and you see that at the borders of the pot the first crystals begins to form (this takes about five minutes).
  9. Remove from the oven and immediately cut the dough (I used the pizza cutter) rectangular pieces of about 3,5X5 cm (for the standard size) or, as in my case if you prefer into 1,5X1,5cm bites.
  10. Brush the still warm Läckerli with the hot glaze. At this point, the syrup should built crystals and a wonderful white shining cover will glaze the Läckerli.
  11. As soon as the glaze is turning white, separate the Läckerli again, let cool down and dry out completely.
  12. Store in airtight container up to 6 month.
Glaze (Modern variation): this replace the step “7” above
  • 250 g powdered sugar
  • 2 tablespoons water
  • 2 tablespoons “Kirsch”
  1. In while the cookies are in the oven, combine powdered sugar with water and Kirsch. If necessary, add one more tablespoon Kirsch (or water). Stir until well-combined and very thick.

Autor: https://artandkitchen.wordpress.com/

Specialties from Basel:

 

 

 

 

 

 

Roasted Pumpkin Salad with Lime and Herbs Dressing

Each year we grow some pumpkin on or compost and just before the winter comes we collect them and we keep the in the cold cellar for the winter.

A few days ago, we needed some salad or veggies to complete or dinner but one of my guest had a dental surgery and only soft ingredients could be considered. At once, I remembered my pumpkin and I imagined that this would be perfect for this purpose.

I’ve also thought a lot about the way to serve this and how I can transform this in a very special dish.

This had be great in taste and appealing for the eye!

From another recipe (that at that moment I could not find again) I remembered a wonderful dressing which I loved so much and which could be used for this recipe.

The topping is crunchy, and except of the guest who had some dental problems, the caramelized nuts would add taste and texture to the melt in the mouth pumping slices.

For the arrangement I found some mini bowls (in effect candle holders! ) and I began to arrange the slices in the small dishes like flowers. I’ve placed the remaining slices in a separate bowl; after pouring the dressing over them I waited for my guests!

We didn’t expect so much success with this, the remaining had gone quickly and probably I’ve could have made the double quantity!

At the end, the remaining sauce at the bottom of the dish had been enjoyed with some homemade rustic bread.

I will make this again for sure many times!

Roasted Pumpkin Salad with Lime and Herbs Dressing

  • Servings: 4
  • Difficulty: easy
  • Print

Credit :Artandkitchen

Ingredients

  • Pumpkin

    • 800 g pumpkin
    • 2 tablespoons olive oil

    Dressing:

    • 50 ml olive oil
    • 50 ml fresh lime juice
    • 1/2 lime, grated peel
    • 1 medium garlic clove, finely chopped
    • 1 teaspoon fresh thyme leaves or winter savoury (winter savoury is my choice as I have this in the garden), finely chopped
    • 1 teaspoon fresh mint leaves, finely chopped
    • 1 teaspoon honey
    • Salt (about 1/2 teaspoon) and pepper to taste

    Topping

    • 50 g sugar
    • 1 tablespoon lime juice
    • 50 g walnuts or pecan,
    • 1 pinch chili powder
    • 1 big pinch salt

    Assembling

    • Additional olive oil, to taste

Directions

Pumpkin

  1. Peel the pumpkin, remove the seeds and cut into ½ cm slices.
  2. Place the slices in a big bowl and toss with olive oil.
  3. Arrange the slices in a baking tray overlapping them slightly.
  4. Bake in a preheated oven at 180°C until the pumpkin is soft and the borders begins to turn brown. This takes about 20-30 minutes.
  5. Remove from the heat and set aside.

Dressing:

  1. In the meanwhile combine all the ingredients for the dressing

Topping

  1. Heat slowly the sugar with lime juice in small non-sticky skillet until sugar melts and it begins to take color. Add nuts, chili powder and salt stirring to coat them well. Let roast for 1 minute. Pour the mixture on a baking sheet and let cool down completely. After this time, chop to 1/2 cm pieces.

Assembling:

  1. Pour the dressing over the pumpkin or place the pumpkin into single portions dishes and pour the dressing over them. Let marinate at least 30 minutes.
  2. Just before serving, drizzle some more olive oil and sprinkle with the caramelized nuts. Serve with a slice of rustic bread

 

Champurrado – Mexican Hot Chocolate with Corn Flour

Atole is a Mexican corn beverage drink that is served since Aztec times during festivities. At this time the plain atole was prepared by cooking maize (corn) with water and lime until soft; then ground and cooked until thickened.

If milk is added, it is called atole de leche and if also chocolate is added, this preparation is called champurrado.

Other variation include the bark of cacao (atole de cascara), honey (atole de agua miel), red chile (atole de chile) or the native brown sugar called piloncillo (atole de pinolei).

The addition of chocolate came probably from the Mayan culture and until now in Yucatan (old Mayan territories) they serve a thick chocolate atole perfumed with honey, black pepper and allspice called tanchcua.

As you see there are many different ways to prepare this beverage, I will give you my version; however, you may adapt it to your taste!

For the decoration of the picture I used the “muñequitas” which I bought in Mexico almost 30 years ago in “San Cristobal de La Casas” (Chiapas) and which we still keep for the pleasure of our eyes and souvenirs.

Champurrado - Mexican Hot Chocolate with Corn Flour

  • Servings: 4
  • Difficulty: easy
  • Print

Credit :Artandkitchen

Ingredients

  • 2 cups whole milk
  • 1 cinnamon stick
  • 1 pod star anise, optional
  • 4 tablespoons masa harina (corn flour)
  • 2 cups water
  • 4-8 tablespoons brown sugar, to taste
  • 30 dark chocolate, grated or one tablet „Abuelita chocolate“

Directions

  1. Heat the milk and chocolate in a saucepan with the spices, stirring to dissolve the chocolate. Add sugar to the milk mixture and stir to dissolve the sugar. Remove now from heat and keep aside.
  2. Mix the masa harina with the water in a small a small saucepot stir to combine well. Heat and cook until the masa de harina is cooked and it turns translucent.
  3. Remove the cinnamon stick and the anise pod from the milk mixture and while stirring add the mixture with the with the masa de harina.
  4. Heat again (while stirring constantly) and serve the hot champurrado immediately.

 

Dense Chocolate Mix

A ready made mix for real tasty, spiced and dense and tasty hot chocolate perfect for cold days!

Dense Chocolate Mix

  • Servings: about 50-60 single portions
  • Difficulty: easy
  • Print

Credit :Artandkitchen

Ingredients

 

  • 2 cups dark unsweetened cocoa (250 g)
  • 2 cups sugar (400 g)
  • 4 teaspoons cinnamon
  • 8 teaspoons vanilla powder (4 envelopes vanilla sugar)
  • 1 teaspoon chili powder (or to taste)
  • 1/2 teaspoon cardamom ground(optional)
  • 6 tablespoons sifted cornstarch ( my addition to make it thicker)

Directions

  1. Mix all the ingredients well, with a food processor or by hand for at least 10 for minutes until cornstarch is not visible.
  2. Preparation:. Heat the milk in a small pot or in the microwave. Add the mix (1 tablespoon for each cup or to taste) stir well with the whisk until dissolved and bring to boil again.
  3. Serve hot with a little whipped cream if desired and enjoy!