Homemade Teriyaki Sauce

 

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I love teriyaki very much and I use this in many recipes especially for improvisations meals (I mean without following any recipe), but sometimes I’m running out of store

bought and sometimes these are too sweet or salty. For this reason, I use this recipe and I’m very happy with it!

All the listed ingredients may differ a lot between each brand. For this reason adapt the recipe to you taste.

My favorite recipe with this sauce is Teriyaki Salmon with Sesame.

Homemade Teriyaki Sauce

  • Difficulty: easy
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Credit :Artandkitchen

Ingredients

  • 1/2 cup mirin (Japanese sweet rice wine); alternatives sweet white wine, vermouth, or dry sherry
  • 2 tablespoons rice vinegar
  • 1/2 cup light soy sauce
  • 1/2 cup dark soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon roasted sesame oil
  • 1⁄3 cup brown sugar
  • 5 garlic cloves, grated
  • 1 tablespoon fresh ginger, grated
  • 1 pinch chili, or to taste
  • black pepper to taste

Directions

  1. Bring mirin to a boil in a small saucepan and let simmer for 5 minutes or reduced to half volume.
  2. Add all the additional ingredients and simmer additional 5 minutes.
  3. Let cool down and use it directly or sieve and fill it up in a tightly sealed container; store in the refrigerator.

 

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Balsamic Vinegar Pearls

Almost one year ago, I thought I should try to prepare these cute, decorative and elegant pearls, which would give a special taste and wonderful look to many salads as well as dishes.

The balls in the pictures where made with white balsamic vinegar which I infused with basil.

You can use any vinegar, with different taste; if you want, you may also buy a ready-made infused vinegar. To preserve the ball, place them in small jars covered with more of liquid, which you used to produce them.

If you want to produce more drops, work with placing the container of the oil an iced bath!

Finally, I did it and it was easy!

Balsamic Vinegar Pearls

  • Difficulty: easy
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Credit :Artandkitchen

Ingredients

  • 100 ml balsamic vinegar (any colours, infused if you like)
  • 5 agar
  • 1 cup of oil

Directions

  1. First, place the oil in a high container in the freezer. The container should be high enough, as you will drop the vinegar in it! A jar of about 400 ml is perfect.
  2. Place the vinegar in a small sauce pot, add the agar and stir well
  3. Heat the vinegar mixture stirring constantly.
  4. As soon it comes to boil, remove from the heat and let cool down a little bit ( to about 75°C).
  5. Drop the vinegar using a syringe or other dropper into the oil. I tried to produce drops of the same size and I found out that it works better if I let drop them from about 20 height; let them drop moving the syringe over the all surface of the oil.
  6. When you have finish to drop, sieve the pearls from the oil (you may use the oil for another lot) and then gently rinse under current water.
  7. Use for decorating salads, starters and even desserts.

Balsamic Vinegar Pearls (2 of 1)

Gold Chai Powder

 

My favorite way to serve and outstanding specialty hot beverages to my family or friends is by introducing them to flavored teas or coffee. We make our flavored spice mixtures in batches, using fresh grinded whole spices and other high quality spice powders, so that the blends stay aromatic and highly enjoyable, without being too artificial tasting.

This special precious like gold and intense flavored blend is based turmeric, cardamom, ginger and enriched with other aromas like star anise, nutmeg, fennel and cinnamon.

It’s delicious with simply hot milk or with black tea or even with coffee! A small quantity in cakes (for example carrot cake) would give a special note in a very simple way.

The first time I used a similar blend was simply with soy milk as a chai latte recipe  but then I‘ve discovered how delicious is it with black tea and even with coffee.

I’ve changed the basic recipe a little bit and now I have the blend I need and which is best with the quality of spices I have.

Please don’t forget that each spice can have a very different intensity of aroma (quality, storage and age of the ingredients) and I suggest to check the taste first and if needed adjust to your personal taste.

 

Gold Chai Powder

  • Servings: quantity to taste
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

 

You need (about 2.5 cups in total) big batch 

  • 1/3 cup whole cardamom
  • 1/4 cup whole star anise
  • 1/4 cup whole fennel seed
  • 1 cup ground turmeric
  • 1/4 cup ground ginger
  • 1/4 cup cinnamon powder
  • 2 teaspoons ground nutmeg
  • 10 teaspoons vanilla sugar

You need (about 2/3 cups in total) smaller batch

  • 4 teaspoons whole cardamom
  • 3 teaspoons whole star anise
  • 3 teaspoons whole fennel seed
  • 12 teaspoons ground turmeric
  • 3 teaspoons ground ginger
  • 3 teaspoons cinnamon powder
  • 1/2 teaspoon ground nutmeg
  • 2-3 teaspoons vanilla sugar

Procedure

  1. With a spice grinder or a food processor work cardamom, star anise and fennel until the powder turns very fine (if necessary sieve it).
  2. Place into a bowl add the other ingredients and stir until well combined.
  3. Store in closed jars in a fresh and dark place.

Basil Flower Salt

 

This is more a suggestion than a recipe. Before temperature goes below zero, I use to collect all basil flowers. After drying I mix them with salt and I use this in for cooking and directly on the table.

I started this using the violet flower of the African basil and it was real great success!  I prepared this to be used for cute gifts, so I mixed the violet flowers and pink salt.

This was so delicious that I shared this in the family and I had no leftovers for other gifts!

I bought cheap transparent salt mills that I refilled with my mixture!

This is salt is fantastic over grilled meat (I love this with beef most), for salad dressings and many other uses. Fresh milled over the meal is the best!

Dukkah or Duqqa – Egyptian Condiment Based on Roasted Nuts and Spices

Dukkah

Dukkah is an Egyptian Condiment consisting in crushed dry roasted nuts and spices. This condiment is very popular and many variations are available one better than the other.

The word is derived from the Arabic for “to pound” since the mixture of spices and nuts are pounded together after being dry roasted to a texture that is neither powdered nor paste-like.

The nutty taste fits perfect with oven-vegetables, salads and cheese, but traditionally this is served with fresh bread (usually flatbreads) and olive oil. Dip first your bread in olive oil and then into the dukkah mixture and enjoy!
I will give you a table of the mixture I tried out, but you can experiment further and almost any kind of roasted nuts and different herbs.

Here a few more inputs: Mint, walnuts, pine nuts, caraway, marjoram, oregano, roasted chickpeas and sunflower seed.

  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/Dukkah

You need:

Quantities in teaspoons, use whole spices (not grounded). The first combination is the most classical one.

Roast 1 2 3 4 5 6
pistacio yes 2 1 3
sesame seeds yes 2 3.5 1
coriander yes 1 1 1 1 1
cumin yes 1 1
salt no 0.5 0.5 0.5 0.5 0.5 0.5
red chili flakes no 0.25 0.25
cinnamon no 0.1
black pepper yes 0.25
almonds yes 3 5 1
hazelnuts yes 1
Goji (dry) yes 4
pumpkin seeds yes 5
nigella yes 0.5
Paprika powder no 0.5
fennnel yes 1
allspice yes 0.25
thyme no 1

Procedure

Nuts (already peeled!) and seed have to be roasted first, check the table. You can roast them dry in a skillet or for about 5 minutes in a preheated oven at 180°C/350°F. I prefer the skillet method and I roast them separately.

  1. Heat a medium frying pan over medium heat. Add the nuts or seeds and cook stirring for 1-2 minutes or until lightly browned and fragrant. Place them in the mortar (you may also use a coffee or spice grinder, but pulse only shortly), crush them and transfer to a bowl.
  2. Repeat with the other nuts or seeds. Some seed, as coriander will pop while roasting; this is O.K.! J
  3. Combine all the ingredients and season with salt and eventually pepper
  4. Serve dukkah with some extra virgin olive oil and crusty bread.

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Za’atar Spice Mix

 

za'atar-spice-mix

Za’atar is a spices blend use in a lot of countries in the Middle East but probably originated in Egypt . Try this recipe with others Middle Eastern dishes.

I used this in my blog for  Za’atar FlatbreadsShakshuka (Poached Eggs in Spicy Tomatoes) and Red Couscous Salad with Beets and Walnuts

Za’atar Spice Mix

  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You needza'atar-spice-mix

  • ½ tablespoon dried oregano
  • ½ tablespoon dried thyme
  • ½ tablespoon ground sumac
  • ¼ tablespoon roasted sesame seeds
  • Salt

Procedure

  1. Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

Chai Masala

Chai-Masala

A cheap and quick homemade mixture for a fast and delicious spiced black tea which is very convenient to keep on hand for when that chai craving hits you..

I got this spice mix recipe in Jodhpur (India) and now I use this mix in my office as ready mix (with non-dairy creamer), where we get hot water, but we don’t have the possibility to cook. This mixture is perfect if you wish hot or iced chai as well.

At home I prefer to boil (5 minutes!) the tea with the spices add some fresh milk and sugar.

For this recipe the quality of the ingredients and the spices is relevant, if possible grind your own yourself!

Chai Masala

  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ Chai-Masala

Ingredients

Spice mix

  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves

For fresh milk preparation

  • Fresh milk to taste
  • Sugar (best brown sugar) to taste

For a ready to use preparation (dried non-dairy creamer instead adding fresh milk)

  • 2 cups non-dairy coffee creamer
  • Sugar (best brown sugar) to taste

Preparation

Mix all the spices and store in tightly closed jars, this will be your base for both methods.

Fresh milk method

  1. Prepare your black tea (I like it very strong!) with a good pinch of spices mix for each person. For me easiest method is to place a few spoons of black tea into a paper tea bag and close it so that the tea has enough space to move and give out its flavor.
  2. After boiling it for 5 minutes remove the bag with tea and add milk and sugar (I love it with brown sugar) sugar to taste. Adjust to taste.
  3. Serve letting fall the spiced milk tea from at least 30 cm if you wish some foam on it!

For a ready to use preparation (dried non- dairy creamer instead adding fresh milk)

  1. Combine all the spice mixture with the 2 cups of non-dairy creamer, mix well and store air tight containers (this makes two jars).
  2. For the preparation prepare the black tea as usually and let soak for about 5 minutes. Remove the bag.
  3. Add about 2 teaspoon spice powder (quantity depends on the size of the cup and on the taste) as well as sugar.
  4. Enjoy hot or add some ice cubes for a delicious iced chai!

Indian-Chai-Iced-Coffee