Rinse the rice until the water run out clear and soak the rice for 30 water in cold water. Drain
In a pot heat the ghee or oil over medium heat until hot.
Add cumin, cardamom, cloves, cinnamon, star anise and black cardamom. Roast until the cumin begins to crackle. Add bay leaf and stir quickly.
Add the rice and cook stirring constantly for about 2 minutes.
Add water and salt increase the heat and bring to boil again.
Reduce the heat, cover and let cook until water is adsorbed.
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.
Gugelhopf or Kugelhupf is a very popular kind of Bunt-Cake Austrian very appreciated for the afternoon break or for dessert. Sometimes this is served for Sunday breakfast as well.
I’ve seen many different kind of Gugelhopt in the south German speaking part of Europe (this includes sough Germany, German speaking part of Switzerland) and Alsace (a region in France where a German dialect is spoke combining this language with French), the spectrum is awesome, form the sweet to the savory, but all of them are really delicious and looks fabulous!
This is sweet, tangy version, aromatized with lemon and some limes (you can use only lemon if you prefer), no butter this time, but simply oil! Great result and I love the presentation!
We tried these simply and delicious dish on Tenerife as we escaped the European winter for a few days.
Originally these peppers had been imported from America and now they are very much appreciated in Spain and all over the world. For this recipe you should use small green peppers (called pimientos de Padrón) each one just one bite!
Traditionally these peppers should be fried, after this some salt (with “sal Maldon“) is added and they are served immediately. In this version we will toss them with little olive oil and bake them in the oven.
These are usually served as appetizer, but as side dish works very well for us.
Pimientos de Padrón al Horno – Oven Baked Peppers from Tenerife
Recently I got a batch of fresh organic lemons from the garden of friends and I really could not resist trying the preparation of a refreshing marmalade.
I googled here and there to get enough knowledge in order to prepare something I knew everybody would love and something I could prepare as a gift for friends especially for my Christmas baskets.
My Greek lemons were quite huge, around 250-300 each, thick zest and not so many seeds. The smell was so intense and delicate at the same time that I had to try to preserve it in a jar for next months!
This recipe does not need additional pectin as the seed and the filaments are the source of the jelly. Well, as I supposed, my lemons did not have a lot seeds, so I needed to cook the marmalade a bit longer (not 20 minutes as “usually”), but it worked and the result is amazing. With 4 lemons I got 4 small jars of about 200 ml.
The quantity is easy: same amount in weight of lemons, water and sugar. Be aware that the amount of water will be reduced while cooking and I did not add more water.
You don’t need to use exactly 1000 g lemons and so on, adjust the quantities of water and sugar according the weight of the lemons.
Wash well your lemons and scrub to remove the impurities if any.
Place some metal spoon into the freezer for the jelly test.
Measure the weight of the lemons and place them into a pot with the same amount of water. Bring to boil.
Boil until you feel that the zest is soft. This takes about 30-40 minutes.
Remove the lemons from the water to cool down for about 15 minutes or until they are not too hot for you. Don’t discard the water. If necessary sieve the water and clean up the borders of the pot.
Halve the lemons with a knife and with a spoon out the flesh with the seed and give this over a sieve placed over a bowl. Remove also the stem and filaments; place them into the sieve as well.
Cut the zest into strips and slice it. Put the sliced zest back into the water as well as liquid dropped from the sieve and the sugar.
Bring slowly to boil, in the meantime work the remaining into the sieve with the back of the spoon in order to press out as much as possible. Place the leftovers into a small cheese cloth and hang it into the pot. Note: I used a stainless steel tea ball.
While boiling you will see that the zest will turn translucent and the liquid clearer. When you feel that the jelly begins to form, drop a few drops into a frozen spoon and you will see if turn hard enough: push your finger through the drops and you will see the marmalade’s surface will wrinkle if it is set. My lemon did not have a lot of seeds which are the source of pectin so I had to boil for about 40 minutes!
Fill your sterilized jars if possible with a jar funnel close them immediately and place them upside down on a safe working place. After 10 minutes invert them again and let them cool down completely to set.
It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.
For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.
Suggestion: prepare more dressing and serve it with grilled chicken breasts.
250 g fillo/phyllo pastry (or 1 big and 1 smaller not sweet pie crust, size depend on your mold)
250 g potatoes, peeled sliced ( or coarsely grated)
500 g zucchini, small sliced ( or coarsely grated)
400 g fresh white cheese (best Greek antothiro or myzithra) or as alternative if you don’t find the Greek white cheese 300 g ricotta cheese + 100 g feta
1 egg, slightly beaten
20 leaves mint, chopped (to taste)
1 -2 tablespoon sesame seeds
Prepare all your ingredients.
Preheat the oven at 150°C-
Grease your mold (I used my round 26 cm cake mold).
Cover your mold with overlapping borders with 2 third of fillo.
Fill with potatoes.
Add half of zucchini.
Add salt and pepper to taste.
Add half of the cheese and half of mint leaves.
Add remaining zucchini.
Add salt and pepper to taste.
Add remaining cheese and mint leaves.
Add some olive oil to taste (I add about 2 tablespoons).
Add the egg but leave one tablespoon for the topping.
Fold the fillo on the borders over filling.
Brush little egg.
Cover with 2 sheets of fillo.
Brush with remaining egg and make incisions (in squares) over the surface.
Spread sesame seeds and some oil (about 1 tablespoon).
Bake at 150°C for 1 1/2 hours.
Increase the heat in the last 10 minutes if necessary until golden brown.
Serve warm of lukewarm.
Note: if you have bigger zucchini they will contain too much water. Put your sliced or grated zucchini in a bowl; add 1-2 teaspoons of salt. Stir. After 30 minutes rinse and drain prior use. Or perhaps another solution is to spread some breadcrumbs on fillo prior filling it with potatoes and zucchini. If you try this please let me know!