Mushrooms with Mustard and Nuts

A yummy warm appetizer, a few tasty bites with a lot of flavor.

These stuffed champignons can be prepared in advance, but it want to use them immediately remember to preheat the oven first.

Do not trash the stems, but use them for another recipe as for example my “Cheesy Vegetable Stew”.

Mushrooms with Mustard and Nuts

  • Servings: 3-6
  • Difficulty: easy
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You need:

  • 250 g champignons mushrooms, big or medium sized
  • 2 tablespoon Dijon mustard, if possible with whole grains
  • 1/2 teaspoon nutmeg
  • 2 tablespoons cream cheese
  • 1 cup croutons
  • Salt and black pepper to taste
  • ½ cup thinly sliced parmesan cheese
  • Walnuts, enough to top each mushroom

Procedure:

  1. Remove stems of the mushrooms and make a hole a little bit bigger using the vegetables-carve. You will use the caps, but reserve the cutouts and the stems for another recipe.
  2. Place the cups on an ovenproof mold (opening up).
  3. Crash or dice the croutons lightly (to about 5 mm/ ¼ of inch size) so that they will fit better into the mushrooms.
  4. In a small bowl combine mustard, cream cheese and nutmeg add croutons and toss well. Season with salt and pepper to taste
  5. Spoon about 1 tablespoon stuffing mixture into each mushroom cap.
  6. Top with the parmesan cheese.
  7. About 10 minutes before baking preheat the oven to 200°C/400°F.
  8. Bake the mushrooms into the oven for 2 minutes or so, when you see, that the cheese begins to melt, take out of the oven, to with one piece of walnut and bake until the cheeses begins to change the color and the mushrooms and heated through.
  9. Optional: garnish with fresh herbs to serve.

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

 

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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.

Pudla – Chickpea Flour Pancake

This is a very tasty gluten free and egg less wrap made with chickpea flour. The mixture thickens to a spreadable consistency which I cooked thinly in my non-sticky frying pan with only little oil.

If you have problems flipping these, prepare smaller ones until you know the cooking point the right moment to flip them; they stick less then egg pancakes.

The addition of a few tablespoons finely grated carrots is another option.

We enjoyed them with a potatoes curry and some Greek yogurt.

The quantity of spices and herbs is up to you, you may also omit them in order to make eggless/gluten-free “Western”-pancakes.

 

Pudla – Chickpea Flour Pancake

  • Servings: 4-6
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You need

  • 500 g chickpea flour
  • 2 green onions, finely chopped (alternative: chives)
  • 1 teaspoon cumin seed, crushed with the mortar
  • 4 tablespoons finely chopped fresh coriander
  • 1/2 teaspoon chili powder ( or 1 finely chopped green chili)
  • 1 teaspoon garam masala or pinch asafetida powder (your choice)
  • 700 ml water
  • 1 teaspoon salt, to taste
  • 1/2 tsp black pepper to taste

Procedure

  1. Mix all the dry ingredients, then add water to make a batter. Season with salt and pepper to taste.
  2. Let sit for one hour
  3. Heat a non-sticky frying pan to medium heat; spread a little oil on it.
  4. Pour in a little of the mixture and spread it out with a wooden spatula so it thinly covers the pan.
  5. Cook for about one minute or until set, then turn over.
  6. Finish to cook and transfer the pancake on a plate. Repeat until all the batter is used.
  7. Serve with dry curries, yogurt, pickles or chutneys.

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

Jeera Rice – Indian Cumin Rice

This is a very popular Indian side dish, which can be prepared with raw rice, but it is also a way to upgrade white rice leftovers and give them a new dress.

Jeera means cumin, but in this recipe more spices are added and this version is very much appreciated in my family.

Jeera Rice – Indian Cumin Rice

  • Servings: 3-6
  • Difficulty: easy
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You need

  • 1 1/2 cups basmati rice
  • 2 tablespoons ghee or pure vegetal oil
  • 2 teaspoons cumin seeds
  • 2 -3 green cardamoms, lightly crushed
  • 2 cloves
  • 1 small piece cinnamon stick, about 1 cm
  • 1 star anise (optional)
  • 1 black cardamon (optional)
  • 1tej patta (Indian bay leaf)
  • 1 teaspoon salt
  • 3 cups water

Procedure

  1. Rinse the rice until the water run out clear and soak the rice for 30 water in cold water. Drain
  2. In a pot heat the ghee or oil over medium heat until hot.
  3. Add cumin, cardamom, cloves, cinnamon, star anise and black cardamom. Roast until the cumin begins to crackle. Add bay leaf and stir quickly.
  4. Add the rice and cook stirring constantly for about 2 minutes.
  5. Add water and salt increase the heat and bring to boil again.
  6. Reduce the heat, cover and let cook until water is adsorbed.
  7. Let rest for 5 minutes before serving.

Note: If using rice leftovers, simply roast the spices in ghee/oil, add the cold cooked plain rice add 2-3 tablespoons water and stir well to combine. Cook stirring constantly until the rice is warm, remove from heat, cover and let rest a few minutes before serving.

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

Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts

pad-thai-thai-fried-noodles-with-mung-beans-and-peanuts

This wonderful dish is part of the traditional street food in Thailand and it is one of the most wanted dishes.

Today we were really missing Thailand and this dish was really comforting! We love pad Thai!

 

 

Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts

  • Servings: 2-4
  • Difficulty: easy
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You need

Noodles

  • 300 g rice noodles (or other noodles if not available)

Sauce

  • 1 tablespoon brown sugar ( if possible palm sugar), to taste
  • 1tablespoons tamarind paste
  • 3 tablespoons fish sauce ( or soy light sauce)

Vegetables and seasoning

  • 1 tablespoon vegetal oil
  • 1 shallots, chopped
  • 2 garlic cloves, chopped
  • 2 eggs, lightly
  • 60 g bean curd, diced or 150 g fresh shrimp
  • 1 tablespoon dried shrimp, if available
  • chili powder
  • 2 cups mung beans, germs
  • 2 green onions, sliced
  • 2 tablespoon peanuts, roasted and crushed, to taste

Topping ( to taste)

  • 1 lime juice or 1 limes, sliced
  • 2 green onions, finely sliced
  • red pepper flakes
  • soy sauce ( light or dark)
  • nam pla, prik (fish sauce with preserved chilies)

Procedure

  1. Soak noodles for 2 hours in cold water. If using fresh rice noodles, boil them shortly and rinse with cold water.
  2. Heat fish sauce, tamarind paste and sugar to dissolve the paste. Stir well until dissolved and set aside.
  3. Sauté shallots and garlic in oil until soft by medium heat.
  4. Add eggs and swirl.
  5. Change to high heat.
  6. Add bean curd or fresh shrimps, dried shrimps and noodles. Fry for 1 minute.
  7. Add prepared sauce and chili.
  8. Now add beans germs and green onion. Cook one 1-2 minutes.
  9. Adjust to taste with soy sauce or fish sauce and add half of the peanuts.
  10. Arrange on single dishes. Top with chopped peanuts and sliced green onions.
  11. Serve with lime (juice or slices), red pepper flakes, soy sauce and nam prik.

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

Chicken Tikka

chicken-tikka

This Indian famous dish cannot be missed as this is one of our most favorites.

Serve with naan or rice and add some salads, raita and/or vegetables.

If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.

Chicken Tikka

  • Servings: 4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ chicken-tikka

You need

  • 500 g chicken, boneless, skinned and cubed

Marinade

  • 1 tablespoon ginger, fresh grated
  • 2 garlic cloves, pressed
  • 1 tablespoon ground turmeric
  • 1 tablespoon paprika
  • ½ teaspoon ground coriander
  • ¼-1 teasopoon chili powder ( to taste)
  • red food coloring (optional)
  • 1 teaspoon salt
  • ½ cup yogurt, plain if possible balkan style
  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh coriander

For the pan

  • 1 tablespoon oil

Preparation

  1. In a bowl combine ginger, garlic, turmeric, paprika, coriander ground, chili, red food coloring and salt.
  2. Stir in yogurt, lemon juice and fresh coriander.
  3. Now add the chicken cubes and coat well.
  4. Leave to marinate for at least 1 hour or best overnight.
  5. Preheat the broiler or the grill at medium high.
  6. Grease the pan with the oil and place the chicken to broil. When medium done turn and cook on the other side. The total cooking time is about 15-20 minutes, bake until through and done.
  7. Note: you can prepare this with you grill in the oven or over the BBQ. If you prepare this on the barbecue, cover loosely the chicken with aluminum foil while cooking.

Ww 6 smart points per portion

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Papaya Boat

Papaya-Boat-3

Papaya is a common fruit served on breakfast buffets in Thailand. Usually you will find some lime slices as well because papaya fits wonderful with lime juice and the sweetness is well balanced by the tangy and aroma of the lime.

This breakfast inspired me to serve papaya and lime in a new way. It was really amazing and much better than I’ve imagined!

Papaya Boat

  • Servings: 4
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/  Papaya-Boat-3

You need:

Boat:

  • 1 medium papaya

Sorbet (or enough readymade lime sorbet):

  • 8-12 limes, juiice
  • 1 lime, grated zest
  • 1 cup powdered sugar, to taste
  • 2 cups ice cubes, quantity to adjust

Decoration:

  • 8 lime slices
  • 8 mint springs, optional

Procedure:

  1. First of all prepare your sorbet (if not using the readymade quality): place lime juice grated zest and powdered sugar in the blender. Pulse until smooth. Now add ice cubes one by one pulsing after adding each ice cube. Continue until you get a soft but not runny sorbet. Transfer to a container and place in the freezer immediately.
  2. Wash the papaya, cut lengthways into quarters. Remove seed and part of the pulp (eat the pulpJ) in order to form a small hole in the papaya.
  3. Place each quarter of papaya on a single plate, spoon the sorbet into the hole.
  4. Garnish with lime slices and mint springs.
  5. Serve immediately

Suggestion: add some chopped mint leaves when you prepare the sorbet!