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
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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/

 

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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
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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/

 

Lotus Onions

Cooking is fun form e and trying to get special results and good looking, makes me feel happy and finding the way to serve stunning food let me feel enthusiastic.

WOW! Such cute flowers, so good and so easy to prepare! This is one great technique which I was looking for!

We enjoyed these impressive onions as side dish to grilled meat, but as an addition to a salad, they would be perfect as well.

Note: baking time may be different according to size of the onions. For big onions you should increase the baking time  or the temperature of the step “6”. Mine were medium sized (about 7 cm wide).

These “Lotus Onions” may be served hot or cold, I think they would be great also to cheese-raclette!

Lotus Onions

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

  • 2- 4 onions, red, yellow or white, if possible a sweet kind
  • 4 tablespoons olive oil
  • 2 teaspoon Worcestershire sauce
  • Fine salt
  • 2-4 teaspoons Sesame seeds

Procedure:

  1. Cut the bottom root off the onion off but just enough to keep it from rolling around and peel the onion.
  2. Carefully make four vertical cuts making 8 wedges but keep the bottom intact. Be very careful not to cut through.
  3. In a small bowl, combine olive oil, Worcestershire sauce and salt. Place the onion in the bowl and turn from time to time letting the liquid get into the core of the onion.
  4. Preheat oven to 200°C/400°F (this would work to 180°C/350°F in a fan forced oven as well) .
  5. Arrange onions root end down in to you baking dish and spoon remaining marinade into the onions.
  6. Bake covered for 20 minutes, remove the cover reduce heat to 180°C/350°C and bake for other 20 minutes or done.
  7. In the meantime, roast dry (without oil) the sesame seeds in a non-stick skillet.
  8. Rearrange onions on a serving dish so that their petals open, and drizzle with the juices from the pan.
  9. Sprinkle the centre of the onion with the roasted sesame seed.

Author: https://artandkitchen.wordpress.com

 

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
  • Print

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/

 

Spiced Orange Ginger Ale Syrup

 

Hi! Today I would like to show you how to make an excellent and refreshing beverage for the warmer coming days. Making this syrup is so easy and you may change the spices to you taste but now I would like to suggest you to use cardamom and star anise as they give to the drink a special touch!

You can use this syrup directly with soda water or to add it to your tea, to prepare cocktails or to flavour desserts or whatever you like.

Spiced Orange Ginger Ale Syrup

  • Servings: about 20
  • Difficulty: easy
  • Print

You need:

For the syrup

  • 3 oranges, juice (quantity to adjust to 1 1/2 cups)
  • 1 orange, orange peel part only
  • 1/4 cup of roughly chopped ginger, don’t need to peel it
  • 5 cardamom pods
  • 1 star anise, optional (skip if you don’t like it)
  • 1/2 cup water
  • 1 3/4 cups or sugar

To serve:

  • Water (plain or sparkling water)
  • Orange slice (optional)

Procedure

  1. Combine all the ingredients except of water and sugar in the mixer and pulse for about one minute.
  2. Pour the mixture in a saucepot and heat just above of the boiling point, let sit for about 30 minutes. Sieve place aside the liquid and bring the pulp again in the pot with the water. Heat in the same way again, sieve and press out all the liquid. Discard the pulp.
  3. Now place the liquid in the saucepot, add the sugar and heat again just under the boiling point.
  4. Pour immediately in heat resistant bottles or jar, let cool down and place in the fridge.
  5. Pour the syrup in tall glasses filled with ice. Add the water and decorate with an orange slice.

 

Note: This syrup can be stored in the refrigerator for up to 2 months, but if you wish to keep the syrup this for longer time, sterilize (or pasteurize) the bottles or jars after filling.

 

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

 

Scored Bread in Dutch Oven

Making bread is always inspiring and for me it is one most beautiful way to feel happy. Looking at this wonder is magic.

Today I would like to show you my first attempt with scoring bread. It was such a pleasure that I can’t wait to make my next loaf.

For the next bread I wish a more open structure and bigger holes (perhaps I will let it sit longer in the fridge) , but in any case the bread excellent and we loved it a lot!

Scored Bread in Dutch Oven

  • Servings: 1 loaf
  • Difficulty: medium
  • Print

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

You need: 

  • 230 g water
  • 100 g starter (100 % hydration)
  • 5 g honey
  • 400 g bread flour
  • 12 g salt

Procedure:

  1. Work water, starter and honey with the kneading machine until well combined-
  2. Add about 100 g flours and work until combined, and then add the other after about 100 g in the same way and other 100 g again. Let sit for about 15 minutes. Now add the last 100 g with the salt and work until smooth. To see if the dough has been kneaded enough look for the ‘window pane’ effect. To do this cut a piece of dough from the ball, hold it up and try to stretch it out into a thin sheet.
  3. Let sit in a bowl (covered with a dump towel) at room temperature for about 1 hour and then place it in the fridge overnight. If you do not have the time place it in a not to warm place (about 12-18°C) for at least 6 hours.
  4. Remove the dough form the bowl and stretch and fold it for about 5 minutes. Let rise at room temperature for about 2 hours.
  5. Remove the dough from the bowl and shape to ball (aka “boule”) taking care to give strength. In this video you will see how it works: https://www.youtube.com/watch?v=pmTPL2J8OZk
  6. Place a towel in a bowl, dust with flour, place the dough seam-side up into it, and cower with the borders of the towel. Spray only little water on the upper layer of the towel.
  7. Let rise in a warm place, if necessary in the oven (switched off and light on) for about two hours until the dough almost doubled his size.
  8. In the meantime place the Dutch oven with the lid (let the Dutch oven open in order to warm it inside as well) into the oven at 250°C for at least 30 minutes.
  9. When the dough is ready place invert the dough on a floured baking sheet, remove carefully the towel. Dust with little more flour to make an equal surface.
  10. Score the bread using a sharp knife or better a blade. Where you wish a wide-open line, you need to score deeper. Read this suggestions and let your creativity play: https://blog.kingarthurflour.com/2017/10/20/bread-scoring-techniques/
  11. Now take out the Dutch oven form the oven, carefully transfer the bread with the baking sheet, cover and immediately bake for 30 minutes at 230°C for 30 minutes. Remove the lid and bake for other 15-20 minutes until the desired color of the crust is reached.
  12. Remove from the oven, place on a grid (without the foil) to cool down completely before cutting.
  13. Enjoy!

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