Alanaasi Fani

Alanaasi Fani is a mocktail from Maldives

INGREDIENTS

• ½ (medium sized) pineapple
• ½ cup sugar (alter to suit taste)
• 1 tsp lemon juice
• 1 tsp salt
• 6 cups water (alter for desired consistency of juice)

DIRECTIONS

1. Peel pineapple, chop and blend with sugar and 1 cup water. 2. Once the pineapple have blended into a smooth, thick puree; add the remaining water and blend. 3. Strain and serve chilled.

Mushrooms in Hot Garlic Sauce

INGREDIENTS

• 200 gm mushrooms-button, wiped clean
• 2 tbsp oil
• 1/2 cup onions-chopped fine
• 3 tbsp garlic-chopped fine-ground with 2-3 whole red peppers
• Spring onion leaves chopped fine for garnish

Mix together for sauce

• 2 tbsp corn flour-blended with water
• 1.5 salt
• 1/4 cup vinegar
• 1 tsp soya sauce
• 1 tbsp sugar
• 3/4 cup water

DIRECTIONS

1. Heat the oil in a wok and add the onions, stir over high heat till a little soft.
2. Add the garlic paste and red peppers and stir-fry till fat separates.
3. Add the mushrooms and stir-fry over high heat, till well mixed.
4. Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil, stirring all the time.
5. Lower the heat and simmer for a minute or so and serve hot garnished with the greens.

Post your comments

Firinda Pilic Kizartmasi - Turkish Roasted Chicken

INGREDIENTS

• 1 small coffee cup of yoghurt
• 1 tablespoon margarine
• 1 tablespoon tomato paste
• 2 chickens
• Salt

DIRECTIONS

4 Servings

1. Put the chickens into a saucepan, cover them with water, add salt and cook them only as much as they do not fall apart.
2. Put the chickens into a large pan. Cover with a sauce of well beaten yoghurt, tomato paste and melted margarine.
3. Put the pan into the oven to roast until brown.

Masala Mor (Spicy Buttermilk)

A healthy and very tasty South Indian refreshing drink.

INGREDIENTS

• 1 cup thick curds
• 5 cups water
• ½ inch piece fresh ginger
• 1 green chilli
• 1 tbsp chopped coriander
• 3-4 curry leaves
• Sea salt/ Rock salt to taste
• ¼ tsp mustard seeds
• Pinch of asafoetida (optional)
• Oil for tadka

DIRECTIONS

1.Beat the curds to a smooth paste. Mix the water into it to make thin buttermilk.
2.With a mortar-pestle, pound the ginger and chillies with some salt. Add this and the coriander to the buttermilk.
3.Pop the mustard seeds and curry leaves in a little oil and put it into the mor.
4.Add a pinch of asafoetida and mix well using a churner. It’s best left to chill and soak up the flavours for about 30 minutes.
5.Enjoy your tall glass of masala mor.

Mourgh (Afghan Chicken)

INGREDIENTS

2 lg Cloves garlic
1/2 ts Salt
2 c Plain, whole-milk yogurt
Juice and pulp of 1 large lemon, 3 to 4 tablespoons
1/2 ts Cracked black pepper
2 lg Whole chicken breasts, about 2 pounds


DIRECTIONS



1. Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct.
2. Serve with soft pita or Arab flatbread and fresh yogurt.
3. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste.
4. Add yogurt, lemon and pepper.
5. Skin the chicken breasts, remove all visible fat and separate the halves.
6. Bend each backward to break the bones so the pieces win lie flat.
7. Add to the yogurt and turn so all surfaces are well-coated.
8. Cover the bowl tightly and refrigerate.
9. Allow to marinate at least overnight, up to a day and a half.
10. Turn when you think of it.
11. To cook, remove breasts from marinade and wipe off all but a thin film.
12. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked.
13. Meat will brown somewhat but should not char. Serve at once.

Baked Chicken Dijon

INGREDIENTS

• 4 tablespoons Dijon mustard
• 2 tablespoons oil
• 1 teaspoon garlic powder
• 1/2 teaspoon italian seasoning
• 4 boneless chicken breast halves

DIRECTIONS

1. Mix first 4 ingredients in large bowl.
2. Add chicken and toss to coat well.
3. Bake at 375* for 20 minutes, or until done.

How to make Italian Seasoning

INGREDIENTS

• 3 tablespoons dried basil
• 3 tablespoons dried oregano
• 3 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

DIRECTIONS

1. Mix all ingredients in a spice grinder.
2. or put in a small bowl and crush with the back of a spoon.
3. store in an airtight jar for up to 6 months.

Doi Anaras Delight

This is an Indian refreshment drink popular is West Bengal region

INGREDIENTS

• Pineapple – 1
• Plain yogurt – 1 cup
• Mint leaves – 10 to 15
• Chat masala – 1 tsp
• Rock salt – a pinch of

DIRECTIONS

1. Beat the yogurt. Blend well the yogurt, slices of pineapple, pudina leaves in mixer
2. Add black salt and chat masala according to taste.
3. Serve with ice cubes and pudina leaves.

Tuna Cutlets

Recipes made using Tuna are popular in Maldives. This is a short eat using Tuna

INGREDIENTS

• 2 cans Tuna
• 2 Onions
• 250 g Potato (mashed)
• 1 Garlic Clove
• 1 tsp Pepper
• Salt to season
• Oil for deep-frying
• 200 g Breadcrumbs
• 2 Eggs

DIRECTIONS

1. Crush the onion, garlic and chilli with salt.
2. Add in the lime and mix in well.
3. Add in the mashed potato, tuna and pepper.
4. Mix the ingredients well.
5. Divide the mixture to small size balls.
6. Beat the eggs, and mix with some salt and pepper.
7. Add the cutlet balls into the egg mixture and then to the bread crumbs.
8. Deep fry until golden brown.
9. Drain on kitchen paper.
10. Serve hot.

Srilankan Egg Curry

INGREDIENTS

• 6 Eggs hard boiled
• Oil for deep frying
• 1 small Onion sliced
• 1-3 small hot green Chilies sliced
• 1/2 cup canned Tomatoe or one medium fresh Tomatoe chopped
• 1 tsp raw curry powder
• 1/4 tsp Turmeric
• 1 clove Garlic
• 1/2 tsp ground black Mustard
• 1-2 inch piece Cinnamon
• 1 tsp red Chili powder (optional)
• Few Curry leaves and rampe
• Salt to taste
• 1/2 cup Coconut milk or fresh milk

Red Curry Powder

• 2 tsps Coriander seeds
• 1 tsp. Cummin
• 1/4 tsp. Fennel

METHOD: Crush all ingredients separately to a fine powder and thoroughly mix them together.


DIRECTIONS


1. Remove shells from hard boiled eggs and deep fry until the eggs turn light brown.
2. Drain the oil from the eggs.
3. In a saucepan take all the other ingredients and add enough water to cover the contents halfway.
4. Heat the ingredients for a few minutes and then add the deep fried eggs.
5. Simmer for few minutes longer.
6. Add coconut milk and simmer for few minutes.
7. Taste and adjust salt.

Mashed Potatoes with Parmesan Cheese

INGREDIENTS

• 1 lb (500 g) boiling potatoes
• 4 Tbs (60 ml) butter, melted
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) freshly grated Parmesan cheese
• Salt and white pepper to taste
• A grating of fresh nutmeg

DIRECTIONS

1. Boil the unpeeled potatoes in enough salted water to cover.
2. When the potatoes are easily penetrated with a fork, drain and cool just enough to handle.
3. Peel the potatoes and press through a potato ricer or food mill.
4. Combine the potatoes, butter, and milk in a pan and beat with a whisk or fork over low heat until thoroughly combined.
5. Add the remaining ingredients and continue to beat over low heat until the cheese is melted and thoroughly incorporated.
6. Serve immediately, or hold at room temperature for up to 2 hours and reheat over low heat or in a microwave oven.
7. Serves 4.

Kartoffelpuffer (German Potato Pancakes)

INGREDIENTS

• 2 pounds potatoes, peeled and quartered
• 1 large onion, quartered
• 1/2 cup milk
• 1/2 - 1 cup flour (use 1/2 cup flour with drier potatoes; up to 1 cup with more watery potatoes )
• 2 teaspoons salt
• 2 eggs
• Vegetable oil

DIRECTIONS

1. Grate potatoes and onion into a bowl.
2. Add milk, then stir in flour, salt, and eggs. Mix well.
3. In a large, heavy skillet heat 1/2 inch frying oil until hot.
4. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
5. Drain on a paper towel.

Simply Lemon Baked Chicken

INGREDIENTS

• 1 (4 pound) whole chicken
• 35 g salt
• 1 lemon, halved
• 5 g paprika
• 235 ml water

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. Rub chicken with salt inside and out.
3. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all.
4. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish.
5. Pour a little water over chicken to prevent drying.
6. Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.

Portuguese French Toast or Brazilian Rabanadas

A Christmas special breakfast in Brazil


INGREDIENTS

• About 20 1-inch-thick (2.5 cm) slices french bread
• 1/2 can sweetened condensed milk (reserve other half for topping)
• 2 cups of milk
• 3 eggs, separated
• About 3 tablespoons oil for pan-frying
• Sugar and cinnamon to sprinkle, condensed milk or syrup to pour over fried bread

DIRECTIONS

1) If possible, buy the bread the day before, slice it and let it sit overnight in an open container.
2) Using an electric mixer, beat egg whites until soft peaks form. Add egg yolks and beat again until thick.
3) In a medium bowl, combine half can of condensed milk with the milk.
4) Soak lightly each slice of bread with the dissolved condensed milk, drain the excess and coat the slice with eggs whites.
5) Fry in hot oil until golden brown on each side. Place on paper towel to drain and sprinkle with sugar and cinnamon, condensed milk, or syrup. Serve warm.

Camarones al Mojo de Ajo (Mexican Garlic Shrimp)

INGREDIENTS

• 36 medium shrimps (pranws) in shells
• 15 cloves garlic (3 whole & 12 minced fine)
• 3/4 tsp salt
• 3/4 tsp pepper
• 3/4 tsp white vinegar
• 3 tbsp olive oil
• 5 tbsp butter
• 3 tbsp lime juice

DIRECTIONS


1. Split shrimp down in the middles without seperating them completely using the underside
2. Remove any dark veins
3. In a blender, puree whole galric cloves, salt & pepper and vinegar
4. Marinate shrimps in mixture for 30 mins
5. Heat oil and butter in pan
6. Add minced garlic and saute till brown (3 mins)
7. Add shrimps with shell side up
8. Lower heat, cover and cook for 2 to 3 mins or till shrimps turn opaque
9. Sprinkle with lime juice and remove from heat

Hainanese Chicken Rice

This Hainanese Chicken Rice is a favorite hawker lunch dish in Singapore and Malaysia. It is also a Chinese dish found in related forms all over South East Asian. Example, the Thai dish Khao Man Kaj.

INGREDIENTS

• 1 chicken (cleaned)
• 1/4 brown onion
• 2 cloves garlic (crushed)
• 3 cm piece garlic (smashed & bruised)
• 2 tbsp sesame oil
• 2 tbsp light soya sauce
• bunch of coriander leaves
• chopped spring onions
• 1 tbsp vegetable oil
• 4 cups long grain rice (washed & drained)
• Salt & white pepper to taste
• Cucumber (sliced)
• Tomatoes (sliced)
• 1 head iceberg lettuce (shredded)

Chilli Ginger Sauce:

• 6 fresh chillies (chopped)
• 5 cm fresh green ginger (chopped)
• 3 cloves garlic (chopped)
• Salt to taste
• Dash of white vinegar

DIRECTIONS


1. Remove pads of fats from chicken and keep aside
2. Bring a large pot of water to a boil (pot should be large to accomodate chicken)
3. Add chicken in water with onion, garlic and ginger
4. Boil for about 5 minutes and skim off any scum floating to the top
5. Turn off heat and cover, leave for 30 minutes
6. Remove chicken from pot, rinse with cold water and leave to drain
7. Chop chicken and assemble onto a serving plate
8. Pour the sesame oil and soya sauce over the top
9. Garnish with coriander leaves and spring onions
10. Preparing Chilli Ginger Sauce: In a food processor, grind chillies, ginger and garlic to a rough paste, adding salt and vinegar to taste and also a little chicken stock
11. Place in sauce bowls
12. Preparing Chicken Rice: Heat vegetable oil and fry fads of chicken fat to produce liquid chicken fat
13. Remove the residue
14. Put in rice and stir-fry for 3 mins till rice is transparent and well coated in oil
15. Add 6 cups stock and a little salt if wish
16. Cook rice till stock is absorbed
17. Dish out rice on a plate, garnish with slices of cucumber and tomatoes
18. Preparing Stock for Vegetable Soup: Heat remaining stock then add in lettuce
19. Pour hot soup into bowls, serve with Chicken Rice, Hainan Chicken and Chilli Ginger Sauce

Jooje Kabab

INGREDIENTS

• 1 chicken, 1 kg
• 1/2 cup extra-virgin olive oil
• 2 large onions, grated
• 4 medium tomatos
• 2 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon saffron

DIRECTIONS

1. Prepare marinade: mix olive oil, grated onions, saffron, salt, black pepper and lime juice.
2. Wash and cut chicken into small pieces, then remove the skin.
3. Marinate overnight (or at least for several hours) in refrigerator.
4. The container should be covered.
5. Thread chicken on long, thin metal skewers.
6. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking.
7. Also thread whole tomatoes separately on another skewer.
8. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently.
9. Joojeh Kabab can also be prepared in the oven. Prepare chicken as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently.

Madras Salad

INGREDIENTS

• 2 large tomatoes
• 1 large cucumber
• 1/2 cup chopped green onions
• 1/2 cup thinly sliced radishes
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1 teaspoon green chilis, finely minced
• black pepper to taste

DIRECTIONS

1. Chop the tomato into 1/2-inch chunks.
2. Peel and seed the cucumber and cut into 1/2-inch dice.
3. Combine tomatoes, cucumber, green onions, radishes and cilantro in a bowl.
4. Mix lemon juice, salt, and chilis and pour this dressing over the vegetables.
5. Toss to combine thoroughly, then add black pepper to taste.
6. Chill for about 30 minutes, then toss again and serve.

Mango Pineapple Salad with Mint

INGREDIENTS

• 2 cups peeled, diced ripe mango
• 1 cup chopped fresh pineapple
• 1/4 cup dried cranberries
• 1/4 cup flaked coconut
• 1/4 sprig chopped fresh mint

DIRECTIONS


1. In a medium bowl, toss together mango, pineapple, cranberries, and coconut.
2. Garnish with mint. Cover, and chill in the refrigerator until serving.

Salmon in Orange Sauce

INGREDIENTS

• 4-6 salmon fillets, about 6 oz (170 g) each
• Salt and freshly ground pepper to taste
• 2 Tbs (30 ml) lemon juice

For the sauce:

• 3/4 cup (180 ml) orange juice
• 1 tsp (5 ml) finely chopped fresh ginger
• 1 scallion, white part only, finely chopped
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 Tbs (30 ml) lemon juice
• 1 Tbs (15 ml) honey
• 1 Tbs (15 ml) green peppercorns (optional)
• 1 tsp (5 ml) soy sauce
• 1 tsp (5 ml) sesame oil
• Salt and freshly ground pepper to taste

For the garnish:

• 1 orange, peeled
• 1 lime, peeled
• 1 grapefruit, peeled

DIRECTIONS


1. Season the salmon fillets with salt and pepper and place skin side down in a lightly greased baking dish.
2. Drizzle with the lemon juice and cover tightly with aluminum foil.
3. Bake in a preheated 400F (200C) oven until firm, 8 to 10 minutes.
4. Meanwhile boil the orange juice, ginger, and scallion in a small saucepan over moderate heat until it is reduced to about 1/4 cup (60 ml).
5. Whisk in the remaining sauce ingredients.
6. Cut sections from the orange, lime, and grapefruit, separating the flesh from the membranes.
7. Spoon the sauce over the salmon fillets and garnish with the citrus sections.
8. Serves 4 to 6.

Kongnamool moochim (Korean Soy bean sprouts salad)

INGREDIENTS

• 1/2 lb soy bean sprouts*
• 1tbsp soy sauce, 2 tbsp sesame oil
• 1 tbsp Korean chili powder
• 2 tsp salt, 1/2 tsp minced garlic
• Sesame seeds, 1 cup water, 1 tsp salt

(*You can substitute to bean sprouts.)



DIRECTIONS

1. Wash soy bean sprouts (take out the thin tail part if you'd like).
2. Put it in a pot, add 1 cup water and salt.
3. Cook for 15-20 minutes until soften.
4. Drain well, or squeeze slightly.
5. In a bowl, add soy bean sprouts and put soy sauce, sesame oil, chili powder, salt, garlic and sesame seeds.


Tips: Don't open the lid while cooking the soy bean sprouts!!!
If you do that they will smell fishy.

Baked Potatoes With Cheese (Bulgarian)

INGREDIENTS

• 2 Pounds Potato -- peeled and sliced
• 12 Ounces Feta Cheese -- crumbled
• 4 Ounces Butter -- softened
• Pepper -- to taste
• 3 Medium Eggs
• 1 1/4 Cups Plain Yogurt

DIRECTIONS

1. Arrange 1/3 potatoes over bottom of butterered baking dish.
2. Beat cheese and butter together until smooth.
3. Spread 1/2 mixture over potatoes and sprinkle with pepper.
4. Repeat ending with potatoes. dot with butter.
5. Bake at 350 degrees for 30 minutes.
6. Beat eggs and yogurt together to make smooth mixture.
7. Pour over potatoes. bake for 30 more minutes.
8. Egg mixture should brown slightly.

Malaysian Kelantan Chicken

INGREDIENTS

• 1 whole chicken (quartered) or 5 chicken legs
• 4 tbsp oil
• 1 slice asam gelugur or 2 tsp tamarind pulp
• 4 stalks lemongrass (thick bottom third only, outer layer removed, inner part bruised)
• 1 cup water
• 1 cup thick coconut milk or 1/2 cup coconut cream mixed with 1/2 cup water
• 1/2 tsp sugar
• 1 tsp salt

For Marinade

• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1 tbsp sugar
• 1/2 tsp salt

For Spice Paste

• 4 candlenuts (chopped rough) or 4 cashew/macadamia nuts
• 2 cm ginger (sliced)
• 9 dried chillies (cut into lengths, soaked in warm water)
• 6 cloves garlic (halved)
• 3 fresh red chillies (sliced)
• 5 shallots (halved)

DIRECTIONS


1. In a bowl, mix all the ingredients for the mariande
2. Rub marinade well into the chicken pieces
3. Set aside for 1 hour
4. How to make the Spice Paste: Using a blender or mortar, blend all the ingredients for the spice paste
5. Add a bit of oil to keep the blades turning every so often
6. Remove and set aside
7. How to make Spicy Kelantan Chicken: Heat oil in a wok and stir-fry the spice paste till fragrant (5 mins)
8. Add in asam gelugur or tamarind pulp and lemongrass, stir-fry for 3 mins
9. Add water, stir and cook for 3 mins
10. Add in chicken, coconut milk, sugar and salt
11. Reduce the heat and simmer till chicken is cooked (20 to 30 mins)
12. Remove from heat and transfer chicken to a plate
13. Reserve the curry gravy mixture
14. Barbeque the chicken over low charcoal fire or under a grill, basting frequently with the curry gravy mixture till chicken is cooked (5 to 10 mins each side)
15. Serve hot, topped with remaining gravy

Lemon-Thyme Roasted Chicken

INGREDIENTS

• 1 lemon, halved
• 1/2 medium onion
• 1 (5-pound) roasting chicken
• 1/4 cup butter or margarine, softened
• 3 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon coarse-grain salt
• 1 teaspoon coarsely ground pepper
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tablespoons all-purpose flour

DIRECTIONS

1. Place 1 lemon half and onion half into chicken cavity.
2. Squeeze remaining lemon half into chicken cavity.
3. Stir together butter, garlic, and thyme. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not totally detach skin.)
4. Rub half of butter mixture evenly under skin.
5. Tie ends of legs together with string; tuck wingtips under.
6. Spread remaining half of butter mixture over chicken. Sprinkle evenly with salt and pepper.
7. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.
8. Bake at 450° for 30 minutes.
9. Reduce heat to 400°, and bake for 55 to 60 minutes or until meat thermometer inserted into thigh registers 180°.
10. Cover loosely with aluminum foil to prevent excessive browning, if necessary.
11. Remove to a serving platter, reserving drippings in pan.
12. Cover with foil, and let stand 10 minutes before slicing.
13. Add broth to reserved drippings in pan, stirring to loosen browned bits from bottom.
14. Whisk together pan drippings mixture, wine, and flour in a small saucepan. Cook, stirring often, over medium heat 5 minutes or until thickened. Serve with chicken.
15. Chipotle Roasted Chicken: Substitute 1 canned chipotle pepper, chopped, and 1/4 cup adobo sauce from can for 3 garlic cloves and 2 teaspoons chopped fresh thyme. Sprinkle chicken with 1 teaspoon ground cumin and with 1 teaspoon each salt and pepper. Proceed as directed.
16. Makes 4 servings

Salad Olivier

This russian origin salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d'oeuvre and side dish for entrees.

INGREDIENTS

• 1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal.
• 1 pound all-purpose potatoes, boiled in their skins and peeled.
• 2 medium Cucumbers in Brine.
• 1 cup cooked fresh or frozen peas.
• 1 medium onion, finely chopped.
• 1 cup Mayonnaise.
• 2 hard-boiled eggs, peeled and quartered.
• 8 large black Greek olives.
• 8 sprigs parsley.

DIRECTIONS

1. Serves 8-10 as an appetizer or 6 as an entree
2. Cut the cooked chicken and potatoes into 1/2-inch cubes.
3. Peel the cucumbers and also cut into 1/2-inch cubes.
4. In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion.
5. Add the mayonnaise and mix gently, so those ingredients are not mashed.
6. Refrigerate the salad until serving time (but for no longer than 4 hours).

Variation: Vegetable Salad Olivier
Omit the chicken or veal to make a delicious meatless side dish.

Mantala od Grozdja - Croatian Appetizer from Black Grapes

INGREDIENTS

• Grapes (for 1 gallon juice)
• 1 1/2 c Whole wheat flour
• 1/2 ts Nutmeg
• 2 c Sugar
• 1/2 c Lemon juice

DIRECTIONS

1. Crush grapes until you have a gallon of juice; strain and cook boiling until 1/2 liquid is left.
2. Add slowly 1 1/2 (cups? -KM) whole wheat flour, stirring constantly over low flame.
3. Add 1/2 teaspoon nutmeg and 2 cups sugar before flour.
4. Add lemon juice.
5. Pour into 9 x 13-1/3 x 2-inch deep pan.
6. Let cool in pan 2 days.
7. Slice in 2x3 inch squares.
8. Serve with drinks.

Ofnsteiktur fiskur með lauk og osti – Icelandic Fish casserole with onions and cheese

This is a simple, easy, nourishing dish.

INGREDIENTS

• 400 g fish fillets, boned and skinned
• 1/2 tsp salt
• 1 medium onion, finely chopped
• 1 tbs bread crumbs
• 2 tbs cheese, grated
• 25 g butter

DIRECTIONS

1. Cut the fish into chunks and arrange in a greased casserole.
2. Add salt. Sprinkle chopped onion over the fish.
3. Sprinkle bread crumbs and cheese on top, and dot with small pieces of butter.
4. Bake at 175-200°C for 20-30 minutes.
5. Serve with cooked potatoes and a salad.

Herb Grilled Aubergine

A mouth watering Argentine recipe

INGREDIENTS

• 2 medium Aubergines (eggplants)
• 2 Garlic Cloves, crushed
• 2 tbsp Olive Oil
• 1 teasp dried Oregano
• 1 teasp dried Basil
• 1 teasp dried Thyme
• 1 teasp Paprika (check ingredients)
• 1/2 teasp dried Chili Pepper Flakes, optional
• Salt and Black Pepper

DIRECTIONS

1. Preheat the grill to hot. In a small bowl, mix together the garlic and olive oil.
2. In a separate small bowl, combine the oregano, basil, thyme, paprika and pepper flakes .
3. Cut eggplants in half lengthwise, leaving stem ends intact and lightly brush the cut sides of with the oil mixture. Place on the grill rack, cut side down and grill for a few minutes until lightly browned. You can also cut into lengthwise strips
4. Lightly brush the skin sides with oil mixture then turn (cut sides up) brush with the remaining olive oil and sprinkle the cut sides with the dried herb mixture, salt and pepper to taste.
5. Return to the grill and continue cooking (cut sides up) for a further 10 minutes or until very tender. Serve hot.

Chicken Mechbous

Chicken Mechbous is one of the popular Kuwait recipes, which can be easily prepared and is very delicious.

INGREDIENTS

Chicken:

• 1 whole Chicken
• salt
• 1 cinnamon stick
• 2 cardamom pods
• 2 or 3 whole cloves
• 5 black peppercorns
• flour
• 3 cups basmati rice (or other short-grained rice)

Onion-spice topping (hashu):

• 2 large yellow onions, finely chopped
• 1 Tbsp. vegetable oil
• ¼ cup golden raisins, soaked in water
• ¼ tsp. ground cardamom
• ¼ tsp. dried black lime (loomi), or ½ tsp. lime zest**
• ¼ tsp. ground black pepper
• ½ tsp. Sugar

tomato sauce (duqqus):

• 2 large tomatoes, chopped
• 2 Tbsp. water
• 2 cloves garlic, crushed
• 1 Tb. tomato paste

DIRECTIONS



1. Rinse Chicken inside and out.
2. Place in a stockpot with enough water to cover.
3. Add cinnamon stick, cardamom pods, cloves, and peppercorns.
4. Bring to a boil, and continue to boil uncovered over medium heat until Chicken is done (approximately 40 minutes).
5. Remove and drain the Chicken, reserving broth.
6. Drain fat off the top of the broth and strain broth to remove spices.
7. Prepare three cups of basmati rice according to package directions, using broth from Chicken instead of water.
8. Add salt if necessary.
9. While rice is cooking, cook onions in a nonstick skillet over medium heat, stirring frequently, until clear.
10. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated.
11. Stir in oil, drained Raisins, and spices.
12. Cook for one minute.
13. Remove mixture from skillet and set aside.
14. Lightly dust the boiled, drained Chicken with flour.
15. In a clean skillet over medium-high heat, brown the Chicken, turning frequently, until the outside is brown and crispy.
16. For the tomato sauce, add water, chopped tomatoes, crushed garlic, and tomato paste in a small skillet or saucepan, and sauté until tomatoes are soft and the sauce well blended.
17. When the rice is done, spread it on a serving platter.
18. Sprinkle the onion-spice mixture over the rice, and place the Chicken on top.
19. Pass the tomato sauce to spoon onto individual plates.

Sprouted Mong

INGREDIENTS

• 1 tspn sunflower/canola oil
• ½ tspn cumin
• 1 clove crushed garlic
• 2 chillies finely chopped
• 1/2 teaspoon of asafoetida
• mong beans (soak beans overnight 2 days before then tie them in a cloth tightly and weight down to let beans sprout)
• pinch of salt 1 tspn of tumeric Methods
• 100ml water J
• uice of 1 lemon
• Coriander to garnish

DIRECTIONS

1. Heat oil in a fry pan
2. Stir in cumin and cook for 1 minute
3. Stir in crushed garlic
4. Stir in chillies and stir until lightly cooked
5. Add asafoetida and mong beans (sprouted) to the pan
6. Stir in salt and tumeric
7. Add water, cover pan and cook on low heat for 15 minutes
8. Serve and garnish with lemon juice and coriander

Black eye bean salad

INGREDIENTS

• 1lb black eye beans
• 1tsp chili powder
• pinch of salt
• 2-3 tomatoes chopped
• 1 onion, finely chopped
• ½ bunch fresh coriander
• Juice from ½ lemon

DIRECTIONS

1. Soak beans for 2-3 hrs in cold water
2. Boil beans until soft (about 30-45mins)
3. Drain off most of the water (leave a small amount) and put in a bowl
4. Add chilli powder and salt
5. Add 2-3 tomatoes chopped finely
6. Add a finely chopped onion
7. Add chopped coriander and lemon juice

Egytian Crunchy Chicken Salad

INGREDIENTS

• 2 c. cooked white meat chicken, cubed ( may used canned )
• 1/2 c. sliced celery
• 1 c. coarsely chopped walnuts
• 1 c. green or red seedless grapes, cut in half lengthwise
• 3/4 c. scallions, chopped
• 1/2 c. low fat mayonnaise ( less or more to taste )
• garnish with lettuce, grapes, walnuts if desired

DIRECTIONS

Combine ingredients gently and serve cold. May be multiplied to increase servings.

Nasi Goreng (Indonesian Fried Rice)

INGREDIENTS

• 4 cups boiled rice
• 6 medium eggs
• 4 tbs.vegetable oil
• 1/2 cup thin sliced turkey ham
• 1/2 cup shrimp, cooked and shelled
• 2 tbs. soy sauce
• 2 medium onions, sliced thin
• 2 cloves garlic, minced
• 2 hot red peppers, sliced thin (optional)
• 1/4 cup chopped celery
• 1/2 cup crisp fried onions (optional)
• salt and pepper to taste

DIRECTIONS

1. Beat the eggs and make 4 very thin omelets, roll and set aside for garnish, or make scrambled eggs and set aside.
2. Fry onion and garlic in 2 tbs. of vegetable oil for two minutes.
3. Add the turkey ham, shrimp, chopped celery, soy sauce, salt and pepper and rice , then mix together on low heat for about 10 minutes until brown.
4. Thinly slice the rolled omelets to garnish with thin sliced red peppers, and fried onion flakes or if you have made scrambled eggs mix this in with the fried rice.
5. Serves 6

Caldo de galinha (Brazilian home-made chicken broth)

INGREDIENTS

1 chicken breast (with skin and bones)
1 tablespoon of oil
1 small chopped onion
1 clove of crushed garlic
1 liter of boiling water
1 bay leaf
chopped parsley and spring onion
1 teaspoon of salt
1 dash of black pepper


DIRECTIONS

1. Wash the chicken breast and dry it with a paper towel.
2. Heat a tablespoon of oil in a pan.
3. Add the onion, the garlic, the chicken and stir-fry until golden brown.
4. Add the water, the bay leaf, the parsley, the spring onion, the salt, the pepper and let it cook under medium heat for about half an hour or until the chicken is tender.
5. Remove the chicken from the pan and save it for fillings and sandwiches.
6. Strain the broth and save it for soups and other dishes.

Coxinha de galinha

"Coxinha" is a delicious snack, which can be found at every "lanchonete" in Brazil.

INGREDIENTS

Filling

• 1 table spoon of oil
• 1 small chopped onion
• 1 chicken breast, cooked and chopped
• 1 chopped tomato
• salt and pepper to taste

Dough

• 2 cups of chicken broth (See above recipe)
• 2 tablespoons of oil
• 1 teaspoon of salt
• 1 dash of black pepper
• 2 cups of all purpose flour

For coating and deep-frying

• 1 egg
• 1 tablespoon of mik
• 1 dash of salt and pepper
• breadcrumbs
• oil

DIRECTIONS


Filling

1. Remove the skin and the bones from the cooked chicken and cut it into small pieces.
2. Heat a tablespoon of oil in a pan.
3. Add the onion and stir-fry until golden brown.
4. Add the tomato, the chicken, salt and pepper to taste and let it cook for about 5-10 minutes or until the liquid has evaporated.
5. Put the filling on a plate and let it cool down.

Dough

1. Put two cups of chicken broth in a pan.
2. Add two tablespoons of oil, a teaspoon of salt, pepper to taste and bring it to boil.
3. Add two cups of flour and mix well with a wooden spoon until the dough is smooth and loosens from the bottom of the pan.
4. Put the dough on a plate and let it cool down for 5-10 minutes.
5. Take a tablespoon of dough and flatten it in your palm.
6. Put a teaspoon of filling in the middle of the dough and roll it into a chicken drumstick shape.

For coating and deep-frying:

1. Beat an egg in a bowl and add a tablespoon of milk, a dash of salt and pepper.
2. Put the breadcrumbs in another bowl.
3. Dip the drumsticks in the egg and then coat them in the breadcrumbs.
4. Deep-fry the drumsticks in hot oil until golden brown all over.
5. Put the drumsticks on a paper towel.
6. Serve the drumsticks immediately.

# This recipe makes about 45 small drumsticks.

Maandazi (Tanzanian Donuts)

INGREDIENTS

• 1 cup flour
• 1 1/4 teaspoons baking powder
• 2 tablespoons sugar
• Pinch salt
• 1 egg
• 1/4 cup water
• oil

DIRECTIONS

1. Makes about 2 dozen
2. Sift flour and baking powder together.
3. Add sugar and salt.
4. Beat egg well and add water.
5. Stir egg mixture into flour and mix until soft dough is formed.
6. Add more water if necessary.
7. Knead dough in the bowl until smooth but not sticky.
8. Dough should leave the sides of the bowl cleanly.
9. Cover with a towel and let rise in a warm place about 30 minutes.
10. Roll out dough on a floured board until 1/2-inch thick.
11. Cut into squares, strips, or triangles. Fry in deep fat until golden brown.
12. Drain on absorbent paper.

Yellow Rice with Raisins

INGREDIENTS

• 2 Tbs (30 ml) butter or olive oil
• 1 cup (250 ml) uncooked long-grain white rice
• 2 cups (500 ml) boiling water
• One 2-inch (5 cm) piece of cinnamon stick
• 1/2 tsp (2 ml) ground turmeric
• 1/2 tsp (2 ml) ground cumin
• A pinch of crumbled saffron threads or ground saffron
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) seedless raisins
• 1 tsp (5 ml) sugar or more, to taste

DIRECTIONS

1. Melt the butter in a saucepan over moderate heat.
2. Add the rice and cook, stirring constantly, for 1 minute.
3. Add the remaining ingredients except for the sugar and simmer, tightly covered, until the rice is tender, about 20 minutes.
4. Remove the pan from the heat and discard the cinnamon stick.
5. Sprinkle the sugar on top of the rice and fluff the rice with a fork.
6. Cover and let stand for 15 minutes.
7. Fluff the rice again prior to serving.
8. Serves 4 to 6.

Red Chile Marinated Grilled Chicken Recipe

INGREDIENTS

• 3 pounds bone-in, skin-on chicken parts, preferably thighs, trimmed of excess skin and fat
• Salt
• 1 1/4 cup Mexican red chili sauce, either homemade* or canned (if you are gluten intolerant and are using canned chili sauce, make sure to read the ingredients on the can, some makers put wheat products in their sauce)
• 1 Tbsp olive oil
• 1 Tbsp white or cider vinegar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cumin
• A couple of turns on a black pepper grinder
• A pinch of dried oregano, crushed
• 1 teaspoon minced garlic

Garnish

• Avocado slices
• Thinly sliced lettuce or cabbage
• Thinly sliced radishes
• Cilantro

DIRECTIONS

1. Heat oil in a medium sized saucepan on medium heat.
2. Add the chili sauce.
3. Add vinegar (2 Tbsp if using canned sauce, 4 Tbsp in you've made your own sauce), cloves, allspice, cinnamon, cumin, black pepper, oregano and garlic.
4. Bring to a simmer and let simmer for 5 minutes.
5. Remove pan from heat and let cool.
6. Sprinkle salt over all the chicken pieces on all sides.
7. Put chicken pieces in a non-reactive bowl or a large freezer bag.
8. Add the marinade, make sure all pieces are coated well with the marinade.
9. Marinate in the refrigerator at least one hour, preferably overnight.
10. Remove the chicken from the refrigerator before starting up the grill.
11. Preheat your grill, allowing for a space on the grill for cooking the chicken with indirect heat. (If using coals, move all the coals to one side of the grill, if using gas, after the grill is hot, turn off one of the burners.)
12. Brush the grill grates with olive oil. Make sure the chicken pieces are well coated on all sides with the paste-like marinade.
13. Place the chicken pieces on the indirect heat part of the grill (not over a flame or coals).
14. Cook, covered, for 25-30 minutes, turning the pieces over after the first 15 minutes.
15. Try to keep the temperature in the grill around 350°F.
16. Chicken is done when juices run clear, breasts have an internal temperature of 165°F and thighs 175°F.
17. no grill If you aren't in a grilling mood, you can bake the chicken pieces in the oven.
18. Preheat the oven to 350°F. Place the chicken pieces in a roasting pan, skin-side up.
19. Cook for about 45-50 minutes, until breasts have an internal temperature of 165°F and thighs 175°F.
20. Serve garnished with sliced avocado, sliced lettuce or cabbage dressed with a little vinegar and oil, sliced radishes and cilantro.
21. Serves 4-6.

Greek Rice Pilaf with Glazed Tomatoes

INGREDIENTS

• 2 cups (500 ml) rice
• 4 cups (1 L) chicken broth or water
• 1/2 lb (225 g) cherry tomatoes, washed and stems removed
• 1/4 lb (100 g) plus 1 Tbs (15 ml) butter / Olive Oil
• 1/2 cup (125 ml) sugar

DIRECTIONS

1. Butter a baking dish with 1 Tbs (15 ml) butter and put the tomatoes in it.
2. Melt the remaining butter and pour over the tomatoes.
3. Sprinkle with the sugar and bake in a 350F (180C) oven for 20 to 25 minutes.
4. Meanwhile, bring the broth to a boil over high heat. Add the rice and stir.
5. Cover, reduce heat to low, and simmer 15 minutes or until the rice is done.
6. Do not stir or even open the pot during these 15 minutes.
7. Pack rice into a ring mold and turn out of the mold onto a platter.
8. Fill the center with the baked tomatoes and pour the sauce from the tomatoes over the rice.
9. Serves 4 to 6.

Kharoof Mahshi

Kharoof Mahshi refers to a whole lamb or kid stuffed with rice and nuts. It's a dish common throughout the Persian Gulf and beyond. This recipe claims to be from Bahrain - though it's nearly identical to other Saudi Arabian recipes - and it's quite good. The stuffing is simply delicious.

INGREDIENTS

1 boneless leg of lamb, butterflied
2/3 cup onions, thinly sliced
2 tsp. coriander
1 tsp. candied ginger
1 tsp. salt
black ground pepper to taste.
1 1/4 cup cooked rice
2/3 cup pistachio nuts, chopped
1/4 cup almonds, chopped
1/2 cup golden raisins
1/3 cup butter, melted


DIRECTIONS


1. Heat the oven to 375F
2. Wash and pat dry the leg of lamb.
3. Mix 1/4 cup of onions with the coriander, the ginger and the salt and pepper.
4. Rub it all over the leg of lamb.
5. Mix the rice, the nuts, the raisins and the remaining onions.
6. Put the stuffing on half of the lamb and close it with the other half.
7. Tie it closed with kitchen string.
8. Put it in a roasting pan. Pour the melted butter over it and place it in the oven. 9. Cook it until done, about 20-25 minutes per pound.

Ceasar Salad

Caesar Cardini (Italian-born Mexican) is credited with creating the salad.

INGREDIENTS

• Romain lettuce
• croutons
• parmesan cheese

Dressing:

• 1/2 cup olive or other salad oil
• 1 clove garlic(crushed)
• 1 egg
• 1/2 can anchovies or anchovie paste to taste(optional)
• 1 tsp worcestershire sauce
• 1 tsp lemon juice
• 1 tsp vinegar(regular or flavored)

DIRECTIONS

1. Gently wash wash a few leaves of lettuce in a bowl of cold water.
2. Dry the lettuce in a clean dishtowel or salad spinner.
3. Gently break the leaves into slightly larger than bite-size pieces and put into bowl.
4. In a mixing bowl add the dressing ingredients and mix with a whisk or electric mixer.
5. Add parmesan cheese and croutons to the lettuce and gently toss.
6. Add dressing just before serving.
7. Add dressing sparingly, gently tossing salad until the leaves are barely coated.

Russian Salad

Russian salad or salade russe (also known as Salade Olivier in Russia, Ukraine, Iran, and in the United States) is a salad composed of diced vegetables and sometimes meats bound in mayonnaise.

INGREDIENTS

• 2 potatoes
• 1 carrot
• 60 g peas, shelled
• 1 red pepper, chopped
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt
• 75ml mayonnaise
• 1 teaspoon vinegar

DIRECTIONS

1. Cook the whole, unpeeled potatoes with the carrot, peeled and cut in pieces, in water to cover until they are just tender.

2. Cook the pears until tender.

3. Peel the potatoes and cut into small dice.

4. Add the diced carrot, peas, chopped pepper, parsley and salt.

5. Stir the vinegar into the mayonnaise and blend into the potato mixture.

6. Optionally this can be to fill tomatoes with.

7. For that you cut off the top of large tomatoes and scoop out the seeds and pulp. Drain the shells and fill them with the potato mixture. Place on lettuce leaves to serve.

Samaka Harra - (Syrian Spiced Fish)

INGREDIENTS

• 6 lrg garlic cloves peeled
• 1 1/2 tsp salt
• 2 x fresh red or green long chili peppers seeded
• 1 sm onion cut into pieces
• 1 lrg ripe tomato - (9 to 10 oz) peeled, seeded
• 3 tbl tomato paste
• 1 tsp freshly-ground cumin seeds
• 1 whl red snapper - (abt 6 lbs) scaled, glutted, and cleaned, left whole, head and tail on
• 1/2 cup extra-virgin olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup chopped fresh cilantro leaves

DIRECTIONS


1. In a mortar, pound the garlic and salt together until mushy.
3. Put the chili peppers and onion in a food processor and chop finely.
3. Add the tomato and process in bursts until it is chopped.
4. Remove to a medium-size bowl and stir in the pounded garlic, tomato paste and cumin.
5. Preheat the oven to 350 degrees.
6. Rinse the fish and pat dry with paper towels.
7. Score the fish in three places on each side.
8. Lay the fish in a baking pan and coat with the olive oil on both sides.
9. Sprinkle with salt and pepper,
10. cover with the chili pepper sauce.
11. Bake the fish until the dorsal fin feels as if it will come off with a tug, about 1 hour, basting with the accumulated olive oil in the baking pan.
12. Sprinkle with the coriander and serve.

Murtabak (Meat Crepes)

Murtabak is an Indian-Muslim dish commonly found in Yemen, Malaysia, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary.

INGREDIENTS

Clarified Butter (or substitute with cooking oil)
4 Eggs
1 lb plain flour
3/4 teaspoon fine salt
1/2 teaspoon pepper
1/4 teaspoon baking powder

Meat Filling

20 oz minced mutton
1/2 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon turmeric powder
20 oz onions (diced)
20 cardamoms, seeded
2 heaped tablespoons roasted coriander seeds
l level tablespoon aniseed



DIRECTIONS

Meat Filling

1. Fry turmeric in a little oil. Set aside for later. Cook mutton with rest of ingredients and add turmeric. season to taste.

Dough

1. Mix flour and baking powder together into a bowl with 12 fl oz of water.
2. Kneed into a smooth dough.
3. Cover bowl and leave dough overnight.
4. Divide dough into 4 equal portions.
5. Roll out thinly on an oiled marble top (or glass cutting board).
6. Spread liberally with butter/oil.
7. Fold and shape into balls.
8. Cover dough with a damp cloth.
9. Set aside for 1/2 hour.
10. Roll out each dough piece into a thin rectangle.
11. Place filling evenly in centre of dough.
12. Pat lightly beaten egg over meat.
13. Wrap dough over meat to form a square.
14. Fry in hot butter/oil till brown on both sides.
15. Serve hot.

Chinese Salt and Pepper Shrimp

INGREDIENTS

• 1 1/2 lbs (675 g) large shrimp, peeled and deveined
• 2 tsp (10 ml) salt
• 2 tsp (10 ml) garlic powder
• 1 tsp (5 ml) freshly ground pepper
• 2 Tbs (30 ml) cornstarch (cornflour)
• 3 Tbs (45 ml) vegetable oil

DIRECTIONS


1. Combine the shrimp, salt, garlic powder, and pepper in a bowl, tossing to combine well.
2. Marinate refrigerated for 1 to 2 hours.
3. Toss with the cornstarch.
4. Heat the oil in a large skillet over high heat and fry the shrimp in small batches until done, about 2 minutes per side.
5. Drain on paper towels and serve immediately.
6. Serves 6 to 8.

Make Your Own Garlic Powder

When great garlic begins to go soft in storage, it's time to make garlic powder. To prepare this multipurpose seasoning from scratch,

1. First peel the garlic cloves.
2. Then cut them into thin slices and put in a dry pan.
3. Place the pan in a 150 degree oven to dry the garlic, turning the slices often.
4. Grind the dried slices in a blender, then sift the material through a strainer to separate the chunks from the finer powder. (The chunks taste great on pizza.)
5. Use your homemade powder on any food that can benefit from a concentrated shot of garlic flavor.

Store the chunks or garlic powder in airtight jars kept in a cool place, or freeze for long-term storage.

Pomegranate Delight

A refreshing cocktail

INGREDIENTS

• 4 ounces vodka (120mls)
• 4 ounces pomegranate juice
• 4 ounces soda water or mineral water or tonic water
• crushed ice or ice cube

DIRECTIONS

1. Combine the vodka and pomegranate juice., mix well.
2. Pour the juice over crushed ice and top with the soda water.