Orange Pancake

The orange flavour in the pancakes is really nice and when you top it off with the syrup it is amazing! I cut up pieces of fresh orange to sprink over the top.

INGREDIENTS

• 1 1/4 cups (310 ml) all-purpose flour
• 1 Tbs (15 ml) sugar
• 1 tsp (5 ml) baking powder
• 1/2 tsp (2 ml) ground ginger
• A pinch of ground cloves
• A grating of fresh nutmeg
• 1 1/4 cups (310 ml) orange juice
• 1 egg
• 2 Tbs (30 ml) melted butter
• 1/2 tsp (2 ml) vanilla extract

DIRECTIONS


1. Combine the flour, sugar, baking powder, and spices in a large mixing bowl.
2. In a separate bowl whisk together the remaining ingredients.
3. Add to the dry ingredients and stir just enough to incorporate - a few small lumps are okay.
4. Pour about 1/4 cup (60 ml) batter on a lightly greased griddle or skillet over moderate heat for each pancake.
5. Cook until bubbles form on the surface, about 2 minutes, and turn to cook the other side until golden brown, 1 to 2 minutes more.
6. Serves 4 to 6.

Egg Foo Yung

Egg foo young (also spelled egg fooyung, egg foo yong, egg fu yung, or egg furong) is an omelette dish found in American Chinese cuisine. The dish is associated with Tiki culture, and American Chinese restaurants today often list it as "Polynesian" in their menus.

INGREDIENTS

• 6 eggs, slightly beaten
• 1 c. cooked shrimp, pork, beef or chicken
• 1 c. bean sprouts
• 1/4 c. finely chopped green onions

DIRECTIONS

Mix all ingredients, fry in hot vegetable oil. Serve with Foo Yung Sauce.


EGG FOO YUNG SAUCE:

• 1 (14 1/2 oz.) can chicken broth
• 2 tbsp. cornstarch
• 2 tsp. soy sauce

Combine all ingredients in a saucepan. Cook stirring constantly until thickened. Serve over Egg Foo Yung.

Stir-Fried French Beans and Carrots

A quick and easy Chinese recipe.

INGREDIENTS

Stir fried french beans and carrot50g Carrot
150g French Beans
1 tsp Minced Garlic
1 Tbsp Light Soy Sauce
Pinch of Salt
100ml Chicken Stock or 1/2 Chicken Stock Cube dissolved in 100ml Water
1 tsp Cornflour mixed with 1 Tbsp Water


DIRECTIONS

1. Cut peeled carrot into think strips and slice the french beans diagonally.
2. Heat a little cooking oil in a wok.
3. Stir-fry garlic until fragrant.
4. Add carrots and stir-fry for a minute before adding the french beans.
5. When the french beans start looking a little translucent, add the remaining ingredients.
6. Simmer for 3 minutes until the vegetables are cooked through but remain crunchy. (You may have to add a little water if the sauce has reduced excessively.)
7. Serve.

Whole-Wheat Pancakes

I'm not going to try to pass these pancakes off as health food, but the added fiber in the whole-wheat flour certainly makes them a better choice than most other pancakes.

INGREDIENTS

2 cups (500 ml) whole-wheat flour
1 Tbs (15 ml) baking soda
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cinnamon
A grating of fresh nutmeg
1/2 tsp (2 ml) salt
3 eggs
2 cups (500 ml) milk
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) honey
1/4 cup (60 ml) chopped walnuts or pecans (optional)

DIRECTIONS


1. Combine the flour, baking soda, coriander, cinnamon, nutmeg, and salt in a large mixing bowl. Combine the eggs, milk, oil, and honey in a separate bowl and whisk to combine.
2. Add to the dry ingredients and stir just enough to incorporate - a few small lumps are okay. Fold in the optional nuts if desired.
3. Pour about 1/4 cup (60 ml) batter on a lightly greased griddle or skillet over moderate heat for each pancake.
4. Cook until bubbles form on the surface, about 2 minutes, and turn to cook the other side until golden brown, 1 to 2 minutes more.
5. Serves 4 to 6.

Chicken Kiev

Among various dishes offered the Ukrainian kitchen is a Chicken Kiev. This dishes is the historical traditional component of Ukrainian national diet. Chicken Kiev is masterpiece of city culture.

Chicken Kiev is a dish consisting of a boneless chicken breast wrapped around a piece of herbed/seasoned butter, breaded and deep fried. Here's a recipe for the real deal

Simple but elegant, this breast of chicken, stuffed with a flavorful compound butter and fried, makes its own sauce; when you slice into the chicken, the melted butter is released onto the plate.

INGREDIENTS

• ½ cup butter
• ½ tablespoon chopped fresh parsley
• ½ tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 cups dried bread crumbs
• 3 eggs, lightly beaten
• 3 tablespoons water
• 2 quarts vegetable oil for frying

DIRECTIONS


1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
4. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
5. In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

Polish Kopytka (Potato Dumplings)

This is a very simple and traditional Polish recipe. Its very similar to Italian Gnocchi. There are 2 toppings included with the dumpling recipe.

INGREDIENTS

DUMPLINGS

5 potato
1 egg
2 cups flour
salt

ONION TOPPING

3 tablespoons butter
1 medium onion (finely chopped)
salt
pepper

BREADCRUMB TOPPING

1/4 cup butter
1/2 cup breadcrumbs



DIRECTIONS

1. Peel and boil the potatoes in salted water until they are tender.
2. Drain the potatoes and allow them to cool.
3. Process the potatoes through a ricer (or just mash them until there are no lumps)
4. Place the potatoes in a bowl.
5. Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt.
6. Mix by hand until the ingredients are combined.
7. Add more flour, as needed, until the mixture becomes a soft dough consistency.
8. Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
9. Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick.
10. Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces.
11. Repeat until you have the desired amount of pieces or you use up all the dough.
12. Boil water in a large pot.
13. When the water boils add salt.
14. Drop the dough pieces into the boiling water. Do not overcrowd the pot.
15. Allow the pieces to float to the surface and boil for another 3-5 minutes.
16. Remove the kopytka from the water using a slotted spoon.
17. Repeat until all are cooked.
18. Serve with one of the toppings listed below or with mushroom gravy.

ONION TOPPING:


1. Melt butter in a pan.
2. Add the onions and a pinch of salt and pepper.
3. Saute the onions until they are a nice golden color.
4. Serve over the kopytka.


BREADCRUMB TOPPING:

1. Melt butter into a pan.
2. Add breadcrumbs.
3. Allow the breadcrumbs to brown slightly.
4. The consistency of this mixture should be moist, yet crumbly.
5. Add more butter melted butter if needed.
6. Serve over the kopytka.

Chicken Tarkari

A classic Nepalian recipe with tender chicken curried in yogurt and Himalayan herbs

INGREDIENTS

• 2 lbs. chicken, black and white, skinned, boned, and cut into 1.5-in. cubes
• 2 cups onion, chopped
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 5 dried red chilies
• 1 bay leaf
• 4 green cardamom, bruised
• 1 cup yogurt
• 1 cup broth or water
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric
• 4 tablespoons cooking oil
• Salt and Pepper
• 2 tablespoons chopped cilantro for garnish

DIRECTIONS


1. In a large bowl, season chicken pieces with salt and pepper.
2. Heat oil and brown chicken. Reserve brown chicken in a plate. Drain excess oil.
3. In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
4. Add turmeric and chopped onion, and fry until brown.
5. Put garlic and ginger into the onion mixture; fry for 30 sec.
6. To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
7. Transfer browned chicken pieces into the spice mixture; stir well. Add yogurt and broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.
8. When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice and roti (flat bread).