Chicken Tagine with Chickpeas

A tagine is such a wonderful way to prepare and serve a complete meal at once.

The combination of meat, vegetable and carbs makes this possible and super easy!

The special spice mix, which I call “Moroccan Spice Mix”, is a wonderful very versatile balanced combination of flavours; I use this in many different ways, mostly spontaneously according to the ingredients I have on hand at home.

In the recipe below, I added some honey from our own production; this made the plate really really delicious!

Chicken Tagine with Chickpeas

  • Servings: 2-3
  • Difficulty: easy
  • Print

Moroccan Spice Mix:

  • 2 teaspoon ras el hanout spice mix, if available, optional
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric

Tagine:

  • 2 tablespoons olive oil
  • 500 g chicken skinned, cut into big pieces (if you prefer deboned)
  • 2 medium onions, peeled and cut into quarters (wedges)
  • 1/2 lemon with peel, cut vertically in wedges (skin on)
  • 2 cloves garlic, chopped
  • 1 tablespoon ginger, peeled and chopped
  • 6 teaspoons Moroccan Spices Mix (see above)
  • 1 teaspoon paprika
  • 4 Roma tomatoes
  • 1 cup chicken or vegetal broth
  • 1 can chickpeas, about 2 cups cooked chickpeas
  • ½ lemon juice
  • 2 tablespoon honey
  • 3 tablespoon raisins (+ some for decoration)
  • Salt and pepper to taste
  • Parsley for decoration

Prcedure

  1. Prepare in advance the ingredients taking care to prepare the tomatoes. To peel the tomatoes dip them in boiling water for two minutes, place in cold water and remove the skin. Cut into half and with your fingers remove the seed, cut into 1-2 cm pieces.
  2. Heat the oil in a non-stick skillet (provided of lid) and fry chicken for 2 minutes, add onion and lemon wedges and fry for other 3 minutes.
  3. Add garlic, ginger and spices. Stir fry shortly until fragrant.
  4. Add tomatoes and sauté for 1-2 more minutes. Set aside a few pieces tomatoes, one lemon and one onion wedge for decoration.
  5. Add the broth and stir well-
  6. Add chickpeas, lemon juice, honey and raisins.
  7. Adjust salt and pepper to taste.
  8. Cover and let simmer covered for about 30 minutes or better one until the chicken results tender. Stir and add little water from time to time as it should not result dry.
  9. Just before serving top with the reserved lemon and onion wedges, the pieces of tomatoes, a few raisins. Cover for a few seconds.
  10. Top with parsley and serve with a smile!

 

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

Advertisements

Basic Bread Recipe

Fascination “Bread”! Bread is life and the preparation is magic! I always love to see how the dough is rising and how it grows while baking! I love baking bread so much, that I could stay days in experimenting and baking again and again; if possible in the wooden oven. This is a wonder, which occurs every time I make my dough!

How to knead dough ad how to give the shape to the loaf is something that need to learned and some exercise is needed. I strongly recommend to check the internet and look at videos about this topic.

In this post I give you a simply basic recipe, you should try to follow this and then make your variations.

During the past 2 years I started to make bread with sourdough (100 % hydration aka same quantity of flour and water in the culture), but this does not mean that sourdough recipes cannot be converted in recipes for commercial yeast. Keep in mind: you may substitute “1/2 cup sourdough starter” simply with “1/3 cup flour, 1/4 cup water and 1 teaspoon yeast (instant, dried or fresh)” and it works perfectly! The rising time will be different: wild yeast (sourdough) is usually slower, but this is only a question of planning and experience.

For standardized baking recipes the exactly amount of the ingredients is required and for this reason the weight of the ingredients is an important factor, but if you do not have the possibility to check the weigh or you need simply a quick recipe, this goes very well and I made very good experiences with this.

In my case 1 cup = 220 ml water and 1 cup = 125 – 130 g all-purpose flour (I checked the weight); the weight of the flour depends on the kind of the flour and the adsorption of water is different.  This dough should not to be too wet (about 60% hydration), for this, I can work this independently of the kind of flour and I seldom need to add more flour or liquid.

I change the kind of flour to my need and inspiration, I can remember the great whole-wheat flour I used in Norway was excellent, but also the mixed grains flour I bought in Italy was superb!

I you need a smaller amount of dough, the simplest way is to use a smaller cup or a glass and I reduce the amount of the needed yeast.

If I know that the flour I will use for the second rising is “heavy” lot of grains and maybe seed, I prefer to use plain white flour for the first rising.

Variations for the dough:

It’s in the mixture for the second rising where I mostly add other ingredients; these may be savory but also sweet or even sugar if I want to make brioches!  Here a few examples: olives, herbs, chopped sun dried tomatoes, nuts, sunflower seeds, dried figs, candied orange zest…

Variation for the filling:

This recipe can be also used for filled breads, e.g. Turkish “pides”; during our holiday in Norway, we filled the bread simply with canned tuna fish mixed with pesto (+salt/pepper).

Variation for the topping:

The easiest way is simply to dust the loaf with flour and make some cuts (aka scoring the bread), but nice results can be get sprinkling some seed , brushing with water, milk or oil for a focaccia after flatting the bread making holes and sprinkling them with water, salt and rosemary.

Some of my recipes based on this water/flour proportions:

Basic Bread Recipe

  • Difficulty: easy-medium
  • Print

For the basic bread you need:

Starter (equivalent to 1/2 cup sourdough starter):

  • 1/3 cup flour
  • ¼ cup water
  • 1 teaspoon instant yeast

First rising

  • 1/2 cup starter (see above)
  • 1 cup water
  • 1 cup flour

Second rising

  • 2 cups flour
  • 2 teaspoons salt
  • 2 tablespoons oil (if using white flour I love to add some olive oil)
  • Additional ingredients to taste

Topping (make you selection or play with you phantasy)

Procedure:

  1. Check the yeast combining the ingredients for starter and checking after 20 minutes (or according the package) if the yeast is alive.
  2. Combine all the ingredients for the first rising into a big bowl, cover and let sit until spongy. The time depends of the kind of yeast (if using sourdough starter I combine these the evening before or early in the morning) and the temperature.
  3. Add the ingredients for the second rising knead shortly and let lit for about 20 minutes. Now knead again until smooth. I perform this step directly in the bowl using a dough spatula and folding over the bread until done. Let rise a few hour until doubled.
  4. Now it’s time to shape the bread (for the suggestions check at the end of the recipe)
  5. The last proof depends on the temperature, in winter the oven (switched off, light on) is the best place for this step, but the temperature should not exceed 30°C!
  6. When the bread is almost doubled it’s time to preheat the oven to 220°C.
  7. Bake in at 220°C for about 20 minutes or until begins to turn light brown and if you press the crust you feel it is crunchy enough, if not, bake for a few minute again.

Shaping bread suggestions;

Reipe: https://artandkitchen.wordpress.com/

Dolmades me Avgolemono – Stuffend Wine Leaves with Egg-Lemon Sauce

Spring, sun, flowers, herbs and missing Crete!

During my walk through the garden I noticed that the fist wine leaves were almost big enough to be used for one of my favourite Greek dishes: dolmadakias (diminutives of dolmades)! Now in early spring the leaves are very light, tender and even if even still small, I decided to try to make this without meat (lamb or beef

As the same times I had some asparagus on hand, I decided to prepare also the egg-lemons sauce, which is perfect for both preparations!

Usually for this recipe, we use pine nuts, but as did not have such of them just now at home, I decided to uses some previously roasted pumpkin seeds; and WOW! This was real great!

I collected only about 30 leaves about 10-12 cm wide (yes real small, but tender!) and these made 3-4 cm sized dolamadakias.

Note: this dish often served lukewarm and the lemon leaves would taste even better the next day.

v

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

You need:

Leaves:

  • 30 young tender fresh grape leaves (double the filling and the sauce if you have big leaves), washed and stem removed

Filling:

  • 4 tablespoons olive oil
  • 1 small onion
  • ½ cup rice
  • 1 cup vegetal broth (or simply the hot water you used to prepare the leaves + salt)
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill, copped
  • 2 tablespoons, chopped roasted pine nuts (or roasted pumpkin seeds)
  • Salt and pepper to taste

Sauce

  • 1 egg
  • 1 lemon, juice of
  • 1/2 lemon, grated peel of
  • 1 cup water (I used drained liquid form the stuffed leaves +  the blanching water for the leaves)
  • 1 tablespoon cornstarch
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Additional lemon juice

Procedures

  1. Bring about 1 liter of water to boil and place the leaves in hot water. Drain the leaves after 3 minutes (preserve one cup of water). Set aside and don’t discard the water.
  2. Fry the onion in the oil just until translucent, add the rice and the broth. Reduce to simmer.
  3. Add the herbs and seed, cook until the water is adsorbed for about 6-8 minutes, the rice will not be cooked through, but this just fine. Adjust salt and pepper to taste.
  4. Place a small amount of this filling (about 1 teaspoon or more if the leaves are big) on the backside of the leaf near the stem and then close it. For this step, I first fold the left and right side of the leaf toward the center and I roll it up starting from the side of the stem (like the spring rolls).
  5. Place one tablespoon of olive oil on the bottom of you pot, and then place the stuffed leaves one by one, near each other, opening side down so that they don’t move. If you have more leaves you some leaves to cover the bottom of the pot or (even better) a few thin sliced potatoes (addition to your meal)!
  6. Try to make two layers of the leaves in the pot (size depends on the leaves and the pot!)
  7. Grate le lemon zest, set aside; juice the lemon and set this aside as well.
  8. Place parts of the peel or additional lemon slices over the stuffed leaves, cover with the water (add to the water previously salt to taste), add about 1 third of the lemon juice as well.
  9. Cover with a small plate the stuffed leaves, so that they don’t move while cooking. Cover with the lid and simmer for about 40 minutes (adding some more water if needed). Drain out the liquid and use it for the sauce.
  10. If you have rice leftovers, cook them in a small saucepot with water as a risotto until done.
  11. For the egg-lemon sauce blend together the egg, the lemon juice the lemon zest, the drained liquid from the stuffed leaves, the cornstarch and the olive oil.
  12. Very slowly heat the sauce in a small saucepot until it thickens (do not let it boil but add more water if needed). Adjust salt and pepper. If you need add more lemon juice to taste.
  13. Serve the stuffed leaves with this sauce.

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

This slideshow requires JavaScript.

Mixed Grain Sourdough Bread

Today I do not pretend to bring you a completely new recipe. Once again as in the…. I will bring a variation using a different kind of flour: an Italian flour blend of mixed grain.

The proportion are similar:  ½ cup starter + 1 cup water + 3 cups flour and salt.

Take care to refresh your sourdough starter with white flour as usual!

Enjoy this beautiful crunchy bread!

Mixed Grain Sourdough Bread

  • Servings: 2 loaves
  • Difficulty: easy-medium
  • Print

You need:

FIRST RISING

  • 1/2 cup starter
  • 1 cup water
  • 1 cup flour

SECOND RISING

  • 2 cups flour mixed grain flour
  • 2 teaspoons salt

TOPPING

  • Flour fort he working surface and to coat the bread

Procedure:

  1. The evening before or early in the morning combine all the ingredients for the first rising into a bowl, cover and let sit.
  2. After 2-8 hours (2 hours by 30°C – 8 or more hours by normal room temperature), add the mixed grain flour and the salt. Knead shortly and let lit it sit until you see that it begins to rise.
  3. Knead well again, cut into two pieces and shape each of them to a ball (boule) giving strengths to the walls.
  4. Dust well with flour and place them on the well-floured tray where you bake them.
  5. Make 3 long incisions: about 1 cm deep and crossing in the center of the bread.
  6. Last proof depends on the temperature. When the breads are at least doubled, preheat the oven to 220°C.
  7. Bake in at 220°C for about 20 minutes or until well browned, this takes about 30 minutes
  8. Remove from the oven and let cool down on a grid.

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

Nachos de Pollo – Chicken Nachos

In my life I have prepared nachos only once  ( Nachos de Camarones) and my family asked me to make some more.

This special wish came perfect with the given list of ingredients I for the game “ready set cook” as tortilla and chicken were among the options.

The combination were done quite quickly and the result delicious.

I did not add cheese (as not in the list J ), and exactly had been appreciated as the dish resulted lighter; I think I would have added some cumin, but all spice was a great alternative and finally the addition of the thick yogurt made the dish fresher!

I recommend not adding too much salt, as the chips are usually salted; adapt the quantity to the chips!

Nachos de Pollo – Chicken Nachos

  • Servings: 4
  • Difficulty: easy
  • Print

You need

  • 1 tablespoon butter
  • 4 garlic cloves, chopped
  • 400 g chicken breast, skinless, boneless diced in 2 cm pieces
  • 1 cup diluted chicken broth (don’t add to much salt)
  • ½-1 cup tomato sauce, to taste
  • 2 tablespoons heavy cream
  • hot Sauce, to tast
  • 1/4 teaspoon all spice powder
  • 1/2 teaspoon coriander powder
  • 4 tablespoons cilantro
  • Salt and pepper to
  • 8 cups tortillas chips (not too salted)
  • 8 heaped tablespoons thick yogurt to served
  • Additional cilantro or parsley, chopped

Procedure

  1. Fry gently the garlic with the butter in a medium saucepot until fragrant add chicken and gently roast stirring from time to time for about 5 minutes.
  2. Add chicken broth and tomato sauce. Let simmer for about 30 minutes or until the chicken turns tender.
  3. In the meantime, arrange the chips on four oven save dishes and place them at 80°C/180°C to preheat them in the oven.
  4. When the chicken is done and sauce thicker add cream, hot sauce, spices, cilantro and adjust with salt and pepper.
  5. Remove the plate from the oven; pour the chicken sauce over the tortilla chips, dot with yogurt and top with fresh herbs.
  6. Serve immediately with extra yogurt if desired.

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

 

Black Forest Mocha

A great surprise for your family or friends: a warm dessert with a caffeine kick and more!

Black Forest Mocha

  • Servings: 1
  • Difficulty: easy
  • Print

You need:

  • 30 g black chocolate ( or milk chocolate if preferred)
  • 1 small cup of freshly brewed coffee, best if espresso
  • 1 tablespoon chocolate syrup (optional)
  • 2 tablespoons Kirsch (cherry brandy), quantity to taste
  • 1/2 cup whipped cream (sweetened if preferred)
  • Cherry syrup
  • Additional whipped cream, for topping
  • Shaved chocolate, for topping

Procedure

  1. Cut chocolate into pieces and place it in a microwave proof bowl or in a saucepot.
  2. Top with hot coffee and heat (microwave or stovetop) and stir to dissolve completely. Add Kirsch and stir once.
  3. Combine whipped cream with cherry syrup and stir only shortly.
  4. Poor the coffee into the cup, spoon the prepared cherry-whipped cream on top.
  5. Dot with little more white whipped cream and top with the shaved chocolate.
  6. Serve immediately and enjoy.

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

 

Italian Flat Bread with Sourdough Starter – Piadina al Licoli

This kind of flatbread is a very popular street food from the Italian region called “Emilia-Romagna” but now you can find it not only in Italy but in many other countries.

The original piadina is non-fermented bread prepared with lard, but in this version we will use the sourdough starter (perfect if you need to refresh it) and I will use olive oil instead of animal fat.

I can remember the piadine as streed food, filled with thin slices of prosciutto crudo or with cheese.

Today you may find all kind of piadinas, filled with many different ingredients but the most important thing is to enjoy it still warm, soft inside and crunchy outside.

My filling this time? Smoked salmon with a fresh guacamole sauce with chopped tomatoes. So good!

Italian Flat Bread with Sourdough Starter – Piadina al Licoli

  • Servings: 8 flatbreads
  • Difficulty: easy
  • Print

You need:

  • 100 g sourdough starter (100%) hydration
  • 120 g water
  • 300 g bread flour
  • 50 ml olive oil
  • 1/4 teaspoon salt

 

Procedure:

  1. Dissolve the sourdough with the water, add flour add the other ingredients and knead well until combined and it comes together (use a kneading machine if you have it!). If necessary add a few more tablespoons water.
  2. Wrap with foil or cover with a bowl and lest rest at least 60 minutes.
  3. Cut into 6-8 slices and shape them into balls, place them on floured surface, cover with an inverted big bowl and let rise until when almost doubled.
  4. Roll out each ball to rounds of about 25 cm (10 inches). You will not need flour on the table.
  5. Put the rolled out piadine on a tray using parchment foil to separate them. Or prepare them one by one cooking them just after rolling each one out. Pinch each one with the fork all over the surface before cooking them.
  6. Now heat up your non-stick skillet to medium high. Don’t add any kind of oil or fat!
  7. Bake dry on the first side, when well roasted, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking if necessary pinch them and turn them with the fork. In about 3-4 minutes they should be ready.

Tip: I have two old nonstick pans that I reserved for this recipe or to roast nuts. I use both at the same time!

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