NASZE PRZEPISY...

Moja zona robi taka miksowana zupe z cukini, a ja do niej robie grzanki z chleba pokrojonego w kostke i przyrumienionego na patelni, na oleju.. i na te gorace jeszcze grzanki wrzucone na powierzchnie zupy ucieram zolty ser, ktory sie lekko topi i potem fajnie ciagnie.. pycha..

Ostatnio mam jakas faze pierogowo - kopytkowa, wiec wyszukuje wszelkie przepisy na kluskowe potrawy hehe... tu przepsiy na (podobno) pyszne pierogi leniwe, oraz na (sprawdzone) pyszne pierogi ruskie mojej siostry... I potem jeszcze przepis na ciasto drozdzowe z drozdzy suchych bo jak do tej pory (8 lat) w USA nie widzialam drozdzy w kostce a chce mi sie ciasta drozdzowego wiec musze zroboc z suchych... Mniam! Kopytka 1/2 kg bialego sera 10-15 dag ziemniaków 2 jajka 2 lyzki oliwy 5-6 dag maki ziemniaczanej (zalezy od wilgotnosci sera) Ziemniaki obrac, ugotowac i przestudzone zmielic w maszynce razem z serem. Dodac jajka, oliwe, make i wyrobic ciasto. Uformowac z ciasta walek o srednicy 3 cm, splaszczyc, tepa strona noza zrobic kratke i kroic w skosne kawalki o szerokosci 2-3 cm. Wrzucac na wrzaca osolona wode i gotowac. Podawac polane topionym maslem zmieszanym z bulka tarta lub bita smietana. Pierogi ruskie CIASTO: 350 g maki 1 jajo sol 1/8 l wody (mama zawsze dawala goroca ale w przepisie nie pisze jaka) NADZIENIE: 800 g ziemniakow 200 g sera 50 g cebuli (ja daje 2 male posmazone na masle) sol, pieprz Ciasto drozdzowe na ciasto: - 0,5 kg mąki - 150 g cukru - 1 jajko - 1 opakowanie suchych drożdży - 200 g masła lub margaryny - 300 ml mleka - 1 zapach rumowy lub arakowy - ewentualnie baklie (rodzynki, skórka pomarańczowa) 1. Mąkę przesiać. Dodać cukier, jajko i drożdże. Wymieszać. 2. Mleko podgrzać i stopniowo dodawać do ciasta. Ważne jest, żeby mleko było ciepłe a nie gorące. 3. Roztapiamy masło i również, gdy lekko przestygnie, stopniowo dodajemy do ciasta. Dodajemy zapach. 4. Ciasto wyrabiamy dopuki nie zacznie odchodzić od rąk i od miski. Przykrywamy ściereczką i odstawiamy w ciepłe miejsce by podrosło. (ok. 30-40 minut). 5. Rozgrzewamy piecyk, ustawiająć go na najniższą temperaturę. Dodajemy bakalie, wyrabiamy i przekładamy do wysmarowanej masłem blaszki. Wstawiamy do lekko nagrzanaego piecyka by podrosło- ok 15 minut. Gdy podrośnie podkręcamy temperaturę do 180-190 stopni i pieczemy aż ciasto będzie złociste czyli ok. 1 godziny, ale ciasto najlepiej sprawdzać patyczkiem. Ciasto jest pyszne, mi i znajomym zawsze się udaje. Można go wykorzystywać na wiele sposobów. Często piekę go w płaskiej blaszce i kładę śliwki a potem lukruję albo układam plaserki jabłka posypane cynamonem i kruszonką. Doskonałe jest też połączenie wiśni lub jagód i kruszonki albo lukru. Często też przed pieczeniem smaruję ciasto dżemem (najlepiej morelowym lub malinowym) i posypuję kruszonką. Ciasto jest też pyszne samo- tylko z kruszonką albo polukrowane. Nadaje się też na makowca z tym, że wtedy ciasto powinno być trochę gęściejsze i zamiast 300ml mleka używam 1 szklanki. Można go także piec w długiej blasze albo babce.

Seafood stew Recipes from Barack Obama's Inaugural Luncheon: first course Yield: 10 servings Ingredients 6 (1 lb) Maine lobsters 20 medium size Sea scallops 36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs. 10 (1 oz) pieces of black cod ½ cup small dice carrots ½ cup small dice celery ½ cup small dice leek ½ cup small dice Idaho potato 1 teaspoon kosher salt 1 teaspoon ground white pepper or black pepper ¼ teaspoon ground nutmeg 1 quart heavy cream 1 cup dry vermouth (can be made without) 10 (5 inch) puff pastry rounds Equipment 10 (3 ½ inch) terrines/ramekins or serving dish of your choice Directions 1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil. 2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce. 3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool. 4. Cut Maine lobster, shrimp and scallops into bite size pieces. 5. Pre-heat oven at 400 degrees. 6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice. 7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees. *All seafood can be substituted with other favorite options of your choice and availability. Herb roasted pheasant with wild rice stuffing Recipes from Barack Obama's Inaugural Luncheon: second course Yield: 10 portions Ingredients 10 Pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing ½ cup Olive oil with chopped rosemary, thyme and sage 1 lb. Wild rice, long grain 2 quarts Chicken stock or canned chicken broth 2 Carrots, diced ½ Onion, diced ½ cup Dried apricot, small diced 1 Tablespoon Salt and pepper mix 2 Tablespoons Garlic, roasted Directions 1. Boil the rice with the chicken stock, cook until soft and most of the liquid is gone. 2. Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold. 3. In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix. 4. When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff. 5. Preheat oven to 400 degrees F. 6. Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach. *Pheasant can be substituted with chicken. Duck breast with cherry chutney Recipes from Barack Obama's Inaugural Luncheon: second course Yield: 10 servings Ingredients 1 tablespoon extra-virgin olive oil ½ cup chopped onion (1 small) 3 garlic cloves, crushed 1 tablespoon finely chopped shallot ½ teaspoon black pepper ½ teaspoon ground cumin Scant ¼ teaspoon dried hot red pepper flakes ¾ teaspoon salt ½ cup coarsely chopped red bell pepper (½ medium) 1 plum tomato, coarsely chopped ¼ cup dry red wine 1 ½ to 2 tablespoons cider vinegar 2 tablespoons sugar ½ teaspoon Dijon mustard 1 can (3 cups) Bing cherries, quartered *Oregon brand ½ cup Golden Raisins 10 (6 oz.) boneless duck breasts with skin 2 tablespoons water 1 tablespoon chopped fresh tarragon or chives Method for chutney and glaze Heat oil in a 2 to 3 quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine, vinegar (to taste), and sugar and simmer approx 5 minutes. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute. Allow to cool slightly and reserve all but ¼ cup of the mix to the side. Place1/4 cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck. To finish the chutney, add the remaining 1 ½ cups of cherries, tarragon, chives and all the golden raisins. Can be prepared one day ahead. Put oven rack in middle position and preheat oven to 450°F. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper. Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered(melted) and skin is golden brown, about 25 minutes. Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up. Roast duck in oven until thermometer registers 135°F, about 8 minutes for medium-rare. Remove from oven and allow to rest for 5 minutes. Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato. Molasses whipped sweet potatoes Recipes from Barack Obama's Inaugural Luncheon: vegetable side dish Yield: 2 quarts Ingredients 3 large sweet potatoes, about 3 pounds 2 tablespoons unsalted butter 1 teaspoon kosher salt ¼ cup orange juice ½ tablespoon of brown sugar 1 tablespoon of molasses 1 teaspoon of ground cumin 2 tablespoons maple syrup Directions 1. Preheat the oven to 400 degrees F. 2. Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour. 3. Peel the skin off of the sweet potatoes while still hot.By hand or mixer, smash potatoes until all large chunks are gone. Combine the potatoes, butter, salt, orange juice, brown sugar, ground cumin, molasses and maple syrup in a large bowl. Continue to mix all together until all lumps are gone. Adjust any of the seasonings to your specific tastes. Can be made the day before. Winter vegetables Recipes from Barack Obama's Inaugural Luncheon: winter vegetables Yield: 10 servings Ingredients 2 bunches Asparagus, green, bottom 1/3 of stem removed 2 lbs. Carrots, peeled, cut oblong or large dice 1 lb. Baby Brussels Sprouts, fresh, cleaned or frozen can be used 1 lb. Wax Beans, ends snipped 2 oz Butter 1 each Zest from orange 4 oz. Olive oil Salt and Pepper to taste. Directions Asparagus: preheat grill or large heavy bottom sauté pan. Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper. Lay flat on grill or sauté pan until lightly browned. Using long fork or tongs, rotate the asparagus to brown other sides. Usually 2 or 3 minutes per side. The asparagus is done when you can use a fork to cut through. Do not overcook, this will cause asparagus to become stringy. Keep warm until ready to serve. Carrots: bring 3 qt salted water to a boil, add carrots to water and cook until fork tender, meaning a fork will easily pass through the carrot. Drain the water from the pot and toss 1 oz butter and zest of orange and mix until carrots are coated. Season with pinch of salt and enjoy. Keep warm until ready to serve. Brussels Sprouts: For Fresh: Bring 3 qt salted water to a boil, cut into the stem of the sprout with a pairing knife to create an X on the bottom, this will allow the stem to cook more evenly. Place sprout in boiling water and allow to cook until bottom of sprout is tender and easily cut with a knife. Preheat a heavy bottom sauté while the sprouts are cooking. Remove sprouts from water and allow all water to drain completely. Add 2 oz oil to sauté pan and add the sprouts, season with salt and pepper while tossing the sprouts around to evenly brown in the pan. If sprouts are too big, you can cut them in half, keep warm until ready to serve. For Frozen: Bring 3 qt salted water to a boil and drop frozen brussel sprouts into water, these are precooked so you are only thawing them out. Remove from water and sauté as above. Yellow Wax beans: bring 3 qt salted water to boil, add snipped wax beans to water and allow to cook until fork tender or to your liking of doneness. Remove from water and toss with 1 oz butter and season with salt and pepper. Cinnamon apple sponge cake Recipes from Barack Obama's Inaugural Luncheon: dessert Yield: 10 servings Ingredients Apple Filling 4 lbs Granny Smith apples, peeled, cored and thinly sliced 4 tablespoons unsalted butter ¼ cup water 1/₃ cup granulated sugar 1/₃ cup apple sauce ½ teaspoon ground nutmeg ¼ teaspoon salt Grated zest from 1 lemon 1 teaspoon vanilla extract Bread Crust 14 tablespoons unsalted butter, melt 10 of tablespoons 2 tablespoons granulated sugar 34 slices brioche bread (or white bread) Equipment 10 Ceramic baking ramekins or metal molds (3” diameter) Sauce 2 cups caramel sauce(store bought) 2 cups granny smith apples, peeled, cored, diced small Pinch sugar Pinch cinnamon 1 tablespoon butter Ice Cream 1 quart vanilla ice cream Preparation Filling 1. Melt butter in 6-quart saucepan over medium-low heat. Add apples and caramelize, add water, cook, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Remove cover and add sugar, nutmeg and salt. Increase heat to medium-high and continue to cook, stirring apples frequently, until liquid has completely evaporated, about 10 minutes. Remove from heat and stir in lemon zest, apple sauce and vanilla. Set aside to cool while making crust. The filling can be made one day ahead Making crust and assembly 1. Position oven rack in lower third of oven and preheat to 425°F. Grease 8 ceramic dishes with 1 tablespoon butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside. 2. Using a bread knife, remove crusts from bread. Center the bottom of mold over one of the bread squares. Cut around mold to form circle to use as the top. Make a total of 20 of these round pieces. Ten will be for the bottom and 10 will be used for the top. Dip each one in melted butter and place at the bottom of mold. 3. Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of molds, buttered-sides against mold and overlapping by about 1/2” to completely line mold. Use 6 rectangles to line the mold. 4. Spoon the apple filling into bread-lined molds, mounding it slightly in center. 5. Take the remaining ten rounds of bread and dip pieces of bread into the melted butter and place on top of filling, buttered-sides up. Press down lightly. 6. Bake for 30 minutes, then cover top loosely with aluminum foil. Bake for an additional 15-20 minutes, until top is deep golden brown and side slices are golden brown (slide a thin-bladed knife between bread and pan to check). Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the mold out onto serving plates. 7. For the apple cinnamon caramel sauce, sauté 1 cup of peeled and diced Granny Smith apples in butter, add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat and add 2 cups caramel sauce to the apples and stir to coat apples. To Assemble Pour caramel apple sauce over warmed apple cakes and serve with your favorite vanilla ice cream.

kurcze... widze ze obcielo przepis na ciasto z jablkami... zalaczam to jeszcze raz... Cinnamon apple sponge cake Recipes from Barack Obama\'s Inaugural Luncheon: dessert Yield: 10 servings Ingredients Apple Filling 4 lbs Granny Smith apples, peeled, cored and thinly sliced 4 tablespoons unsalted butter ¼ cup water 1/₃ cup granulated sugar 1/₃ cup apple sauce ½ teaspoon ground nutmeg ¼ teaspoon salt Grated zest from 1 lemon 1 teaspoon vanilla extract Bread Crust 14 tablespoons unsalted butter, melt 10 of tablespoons 2 tablespoons granulated sugar 34 slices brioche bread (or white bread) Equipment 10 Ceramic baking ramekins or metal molds (3” diameter) Sauce 2 cups caramel sauce(store bought) 2 cups granny smith apples, peeled, cored, diced small Pinch sugar Pinch cinnamon 1 tablespoon butter Ice Cream 1 quart vanilla ice cream Preparation Filling 1. Melt butter in 6-quart saucepan over medium-low heat. Add apples and caramelize, add water, cook, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Remove cover and add sugar, nutmeg and salt. Increase heat to medium-high and continue to cook, stirring apples frequently, until liquid has completely evaporated, about 10 minutes. Remove from heat and stir in lemon zest, apple sauce and vanilla. Set aside to cool while making crust. The filling can be made one day ahead Making crust and assembly 1. Position oven rack in lower third of oven and preheat to 425°F. Grease 8 ceramic dishes with 1 tablespoon butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside. 2. Using a bread knife, remove crusts from bread. Center the bottom of mold over one of the bread squares. Cut around mold to form circle to use as the top. Make a total of 20 of these round pieces. Ten will be for the bottom and 10 will be used for the top. Dip each one in melted butter and place at the bottom of mold. 3. Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of molds, buttered-sides against mold and overlapping by about 1/2” to completely line mold. Use 6 rectangles to line the mold. 4. Spoon the apple filling into bread-lined molds, mounding it slightly in center. 5. Take the remaining ten rounds of bread and dip pieces of bread into the melted butter and place on top of filling, buttered-sides up. Press down lightly. 6. Bake for 30 minutes, then cover top loosely with aluminum foil. Bake for an additional 15-20 minutes, until top is deep golden brown and side slices are golden brown (slide a thin-bladed knife between bread and pan to check). Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the mold out onto serving plates. 7. For the apple cinnamon caramel sauce, sauté 1 cup of peeled and diced Granny Smith apples in butter, add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat and add 2 cups caramel sauce to the apples and stir to coat apples. To Assemble Pour caramel apple sauce over warmed apple cakes and serve with your favorite vanilla ice cream.

Dobrze miec tu te przepisy tak na wieki uwiecznione ;) Ale kurcze blade ile z tym roboty! Napalilam sie szczegolnie na ten kaczy biust z wisniami, jadlam cos lekko podobnego na swieta w Anglii, mozna bylo umrzec z rozkoszy ...

Wlasine widzialam pyszny przepis na 4 cheese baked penne na Healthy Apetite with Ellie Krieger. Zdrowe i pyszne. :) Ingredients 1 pound whole-wheat penne 1 1/2 cups small-curd low-fat cottage cheese 1 cup part-skim ricotta cheese 1 1/4 cups shredded part-skim mozzarella cheese, divided 3 tablespoons chopped parsley 2 teaspoons olive oil 1 medium onion, chopped 4 cloves garlic, finely chopped 1 (15-ounce) can low-sodium crushed tomatoes 1 (8-ounce) can low-sodium tomato sauce 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon chili flakes 3/4 teaspoon salt 1/4 teaspoon pepper Cooking spray 1/4 cup grated Parmesan (3/4 ounces) Directions Preheat oven to 400 degrees F. Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain. Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture. Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes. Per Serving: Calories 540; Total Fat 15 g; (Sat Fat 7 g, Mono Fat 3.5 g, Poly Fat 0.5 g) ; Protein 30 g; Carb 73 g; Fiber 9 g; Cholesterol 35 mg; Sodium 860 mg Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc

na stronie nr 3, macie makowiec. Przepis Margot. Niech mi ktos powie, jak mozna wyplukac mak. Przeciez przez sitko, to on wyleci. Tak mi sie wydaje.

moja mama zawsze plukala mak w nestepujacy sposob: wsypywala mak do garnka, zalewala woda, mieszkla, paprochy wylazily na wierz, odlewala wode jak najbardziej sie dalo. I tak ze 3 razy i bylo ok... Trzeba odlewac wode jak najdalej sie da do momentu kiedy mak zaczyna prawie uciekac z garnka... powodzenia...

Pyszne jedzenie zapozyczone z restauracji perskiej w San Diego: -kubek ryzu basmati -worek mrozonego bobu (baby lima beans 1lb.) -duzo swiezego koperku Ryz gotujemy w osolonej wodzie, tak jak normalnie, z tym ze razem wrzucamy ten bob. Nie trzeba dodawac wiecej wody. Troche maselka albo oliwy mozna dodac. Na sam koniec wsypujemy koperek i wszystko mieszamy. Miod w gebie. Zjadlabym caly garnek tego ustrojstwa

Liscie burakow kroimi na cienkie paski. Na oliwie przesmazamy garsc orzeszkow pignoli (albo innych), 2 min. Wrzucamy liscie, mieszamy az podmiekna, 1 min. Na koniec posypujemy rozkruszonym serem feta i swiezo zmielonym pieprzem. Voila ;)

MIELONE / HAMBURGERY Z FETA Skladniki: - 0,5 kg. mielonego miesa z indyka - 10 dag. pokruszonego sera feta - spora garsc posiekanej pietruszki lub innej zieleniny - przyprawy: sol, pieprz, czosnek (wg. uznania) Wszystkie skladniki wymieszac w misce, uformowac 4 kotlety, wylozyc na blaszke, wsadzic do mocno nagrzanego piekarnika i piec ok. 20 minut.

*poprawka: sera feta ma byc 5, nie 10, dag. ;)

** poprawka nr. 2 :D Do masy miesnej dodac po lyzeczce musztardy Dijon i sosu Worcester.

KURKI I GRZYBKI 2 porcje Skladniki: - 8 cienkich poledwiczek z kurzej piersi lub paskow z piersi (ok. 30 dag.) - kilka lyzek oliwy i mieszanka ziol jako marynata + sol i pieprz - ok. szklanka drobno posiekanych grzybow lesnych lub innych - 1/3 szkl. smietany do ubijania - 1 lyzka startego sera peccorino (lub inny twardy, najlepiej owczy) - 1lyzeczka drobno posiekanej pietruszki - sol i pieprz - 2 rarscie listkow rukoli lub mlodego szpinaku Wykonanie: 1. Obtoczyc mieso w oliwie i przyprawach i upiec pod gorna grzalka (ok. 15 min.) 2. Poddusic grzyby na masle (ok. 7 min) , przyprawic, dodac smietane, lekko odparowac, dodac ser i przyprawy. 3. Wylozyc na telerz listki, na to paski miesa, polac sosem. Podawac z mlodymi ziemniakami lub innym delikatnym dodatkiem.

mniammm...

Danie hinduskie nr 1 Mughlai Chicken Ingredients 1 (1-inch) piece ginger, peeled 4 cloves garlic, peeled 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried chili flakes 4 tablespoons ground almonds 1/2 cup water 5 cardamom pods, bruised 1 cinnamon stick, broken in half 2 bay leaves 4 cloves 1/4 cup vegetable oil 3 pounds boned chicken thighs, each cut into 2 2 onions, finely chopped 1 cup Greek yogurt 1 cup chicken stock 1/2 cup heavy cream 1/2 cup sultanas (golden raisins) 1 teaspoon garam masala 1 tablespoon sugar 1 teaspoon salt 3/4 cup flaked almonds, toasted, to garnish Directions Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside. Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish. Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas. Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through. It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day. So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

Nr2 Lamb Chops Ingredients 1/2 tsp ground coriander 1/2 tsp ground cumin 1/2 tsp ground ginger 1/8 tsp ground cloves, although I skipped this 1/4 tsp cayenne pepper 1/4 tsp ground cinnamon 1 tsp sea salt flakes 4 larger lamb chops 2 x 15 ml of garlic oil Directions Measure the spices all onto a flat dish and mix. Warm one 15ml of oil in a pan (1 tbsp), dust the spices across both sides of each lamb chop. Fry the chops for 2-3 minutes each side. Number of Servings: 4 Recipe submitted by SparkPeople user HESMYWATERMELON. Number of Servings: 4

South Indian Vegetable Curry Ingredients 2 tablespoons garlic oil 1 onion, peeled, halved and cut into half moons Pinch kosher salt 1 green chile seeded and finely chopped 3/4-inch chunk fresh ginger, peeled and cut into fine strips 1/4 teaspoon crushed chiii flakes 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground ginger 1 (13.5-ounce) can coconut milk 1 quart vegetable stock 1 teaspoon sugar 1 tablespoon tamarind paste 12 ounces cauliflower, broken into florets (about 3 1/2 cups) 12 ounces broccoli, broken into florets (about 3 1/2 cups) 2 ounces green beans, trimmed and halved (large handful) 4 ounces baby corn, halved (about 1 1/2 cups) 6 ounces sugar snap peas (about 2 cups) 2 tablespoons chopped dill or coriander, or mixture of both Directions Heat the oil in a heavy-bottomed casserole or pan over low heat and fry the sliced onion sprinkled with some salt until it begins to soften. Add the chile and ginger strips and stir every now and again while cooking for about 1 minute. Add the chili flakes, the turmeric, cumin, coriander and ginger. Stir well and let cook for about 1 minute or so. Pour in the coconut milk, stock, sugar and tamarind paste. Stir to combine. Bring to a boil over medium-low heat and add the cauliflower first, then the broccoli. Cook for 10 minutes, then add the green beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are tender, letting them cook for longer if needed. Once they are tender add the sugar snaps and season to taste, to taste. When the sugar snap peas are hot, serve generously sprinkled with the herbs of your choice. Transfer the curry to a serving bowl. Serve with some plain rice or some warmed Indian flatbread on the side for dunking.

Southern Indian Lamb Curry Ingredients 1/4 cup extra-virgin olive oil 1 1/2 tablespoons cloves 1 1/2 tablespoon cumin seed 11/2 tablespoon fennel seed 1 1/2 tablespoon coriander seed 1 1/2 tablespoons turmeric 1 cinnamon stick 2 fresh bay leaves 10 fresh curry leaves 3 pounds boned shoulder lamb, cut into 1-inch cubes 1 fresh red chili 2 medium onions, roughly chopped 5 cloves garlic, peeled 2 tablespoons minced fresh ginger Kosher salt and freshly ground black pepper 5 large fresh tomatoes 1/2 cup plain unsweetened natural yogurt 1/2 bunch fresh cilantro, roughly chopped 1 scallion, cut into strips 6 cups steamed basmati rice Directions Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped. Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.

wow.. od samego czytania slinka mi kapie na klawiature.. brykam do kuchni cos przekasic.. :D

Mialem tylko cos przekasic, a tymczasem zrobilem zupe z soczewicy.. wiem.. monotematyczny staje sie w kuchni :D

Kasiulena, to jest to :D kokus, ja robie jutro ta zupe, ale nie mam marchewki, to dam wywar jarzynowy zamiast wody.

KARTOFLANKA Z POREM I ROZMARYNEM Skladniki: - 3 lyzki tluszczu (oliwa/maslo/smalec kaczy ... do wyboru, ja dalam kazdego po lyzce) - 2 duze pory (biala i jasno zielona czesc) - 8 srednich ziemniakow - 1 litr wywaru drobiowego lub innego - 2 czubate lyzki swiezego rozmarynu lub 1 lyzka suchego - 4 lyzki smietanki 30% - sol i pieprz - kilka lyzek wysmazonego i pokruszonego bekonu (opcjonalnie ;) ) Wykonanie: 1. Pokrojone pory szklimy na tluszczu. 2. Dodajemy ziemniaki, wywar, rozmaryn i gotujemy do miekkosci ziemniakow. 3. Miksujemy blenrerem w garnku na krem (albo nie, jak ktos nie lubi; mozna tez rozdziamdziac wszystko tluczkiem do ziemniakow) 4. Dodac smietanke, doprawic sola i pieprzem. Smacznego :)

P.S. Na koncu mozna oczywiscie wrzucic ten bekon zeby sobie plywal apetycznie ;)

fajny topik chetnie poczytam

Bagatelka - ten przepis na zupe zapowiada sie apetycznie.. To nie jest dobra pora, zebym czytal takie rzeczy bo mi slinka cieknie a generalnie nie mam zwyczaju jesc czegokolwiek o tej porze.. i mam dylemat :D

KAPUSTA CURRY skladniki: - po lyzce masla i oliwy - srednia cebula (w drobna kostke) - pol sredniej kapusty (drobno poszatkowac) - 2 srednie marchewki (pokroic w cienkie plasterki) - pol szkl. soku pomidorowego - kopiasta lyzka przyprawy curry, najlepiej ostrej - ostra papryka (wiorki - ilosc wg. stopnia tolerancji dla pikanterii) - sol - 1/3 szkl. slodkiej smietanki 30% - szczypior / pietruszka / kolendra do dekoracji wykonanie: 1. cebule zarumienic na dnie garnka/duzej patelni 2. dodac kapuste i sok pomidorowy, 3. przykryc i dusic prawie do miekkosci 4. przyprawic curry, papryka i sola, dodac smietanke, dodusic do konca 5. wrzucic swieza zielenine i zamieszac voila! :) ps. bardzo dobrze smakuje z makaronem ... fuzja w stylu indyjskie curry i polskie lazanki :D

JAJOK, ALBO OMLET, Z SEREM I SZYNKA skladniki: - 2 b. cienkie plastry szynki, najlepiej typu prosciutto, musi byz z tluszczykiem - 3-4 jaja rozbeltane z sola i pieprzem (duzo pieprzu, malo soli) - duza garsc startego lub cienko pokrojonego sera, najlepiej typu peccorino, parmezan, gruyere, cheddar (tlusty i twardy) wykonanie: 1. na patelni teflonowej (lekko posmarowanej maslem lub nie) podsmazamy plastry szynki, zeby sie skurczyly i wytopily 2. wylewamy na to jajka i czekamy az sie jajeczny placek zetnie na patelni 3. posypujemy serem i skladamy na pol, zeby ser sie stopil voila! ps. patelnia musi byc duza, a w sprawie podania tego dania, to mozna jak klasyczny omlet, zlozony na talerzu, albo poskladac go na mniejsze czesci i wlozyc do bulki w formie kanapki

KAPUSTA PO KREOLSKU wszystko tak samo, jak w/w kapusta curry, tylko zamiast przyprawy curry dodajemy przyprawe kreolska (ok. 1 lyzka) , a zamiast smietany - pol kilo kielbasy andouille :) soku pomidorowego tez moze byc wiecej.

KURCZAK / SZPINAK / KOZI SER --- SOS DO MAKARONU skladniki (na 2 porcje): - lyzeczka oliwy - pojedynczy filet z kurzej piersi pokrojony na male kawalki i przyprawiony na cytrynowo-rozmarynowo lub ziolowo (surowy albo z upieczonego kurczaka) - pol torebki mlodego szpinaku - listki troche pokroic - 2 szczypiorki - sol, pieprz, czosnek w proszku - 1/3 szkl. slodkiej smietanki 30% - 2-3 kopiaste lyzki pokruszonego sera koziego (chevre) wykonanie: 1. na oliwie podsmazamy mieso, lub tylko podgrzewamy, jesli jest z upieczonego wczesniej kurczaka 2. dodajemy szpinak, szczypior i przyprawy, mieszamy kilka razy az szpinak troche zmieknie, ale nadal jest zywo zielony 3. zalewamy wszystko smietana i dodajemy ser, mieszamy do momentu wrzenia, zeby ser rozpuscil sie w smietanie i wszystko bylo rownomiernie podgrzane 4. podajemy z ulubionym makaronem (np. nitki albo wstazki) i na wierzch mielimy troche czarnego pieprzu. a dla koloru mozna dodac jeszcze jakis czerwony element, np. kawaleczki pomidora zwyklego lub suszonego, albo male pomidorki przekrojone na pol. smacznego :)