This one of my mom's piéces de résistance, it's basically a Mediterrenean addition to the basic muffin recipe. It makes a great party food or snack.
Ingredients:
2 eggs
2 spoonfuls of sugar
1 deciliter of seed or rice oil
2 spoonfuls of parmesan
1 dl of milk
1 teaspoon of butter
100 g. of ham in small pieces
Flour as needed
a sachet of baking powder
Beat the eggs, sugar and oil together. Add parmisan, milk, butter and ham and mix well. Add flour through sieve and baking powder and mix as little as possible. Put mixture in muffin cups andbake at 180 celsius for 15 minutes.
Showing posts with label metric. Show all posts
Showing posts with label metric. Show all posts
Wednesday, February 18, 2009
Friday, February 6, 2009
Prune tzimmes (meat and potato stew with prunes)
This recipe comes from Claudia Roden's The Book of Jewish Food: an Odissey from Samarkand to Vilna to the Present Day which I'd recommend to anyone who wants not only a Jewish cookbook but also a sort of cultural and culinary encyclopedia.
I've tweaked the recipe slightly, though, both for quantities and ingredients. It makes a great, filling, colourful winter dish. I was a bit concerned about sugar in meat, but I promise you that, especially with the addition of red wine, it's not all sweet, just pleasantly sweet 'n'sour. You need time to make it but the preparation's very straightforward.
Ingredients for 4 people:
1 kg beef meat. Pick something like brisket or flank. It has to be tender and with a little bit of fat.
3 tablespoons oil
1 and a half large onions, coarsely chopped.
salt and pepper
1 teaspoon cinnamon
a good pinch of nutmeg
2 deciliters of red wine
1 kg new potatoes
4 large carrots
500 g prunes
1 tablespoon sugar
1 cube stock
1 teaspoon ginger
In a heavy pan over medium heat, turn the meat in the oil to brown all over. Then remove it and fry the onions gently till soft. Return the meat to the pan and cover with water. Add stock cube. Season with salt and pepper, add the cinamon, nutmeg and ginger and simmer for one and a half hours.
Add the potatoes, carrots, prunes, sugar and wine and more water to cover and simmer 1h longer. You may want to have plenty of black pepper to balance the sweethness. There should be a lot of liquid. Serve hot.
I've tweaked the recipe slightly, though, both for quantities and ingredients. It makes a great, filling, colourful winter dish. I was a bit concerned about sugar in meat, but I promise you that, especially with the addition of red wine, it's not all sweet, just pleasantly sweet 'n'sour. You need time to make it but the preparation's very straightforward.
Ingredients for 4 people:
1 kg beef meat. Pick something like brisket or flank. It has to be tender and with a little bit of fat.
3 tablespoons oil
1 and a half large onions, coarsely chopped.
salt and pepper
1 teaspoon cinnamon
a good pinch of nutmeg
2 deciliters of red wine
1 kg new potatoes
4 large carrots
500 g prunes
1 tablespoon sugar
1 cube stock
1 teaspoon ginger
In a heavy pan over medium heat, turn the meat in the oil to brown all over. Then remove it and fry the onions gently till soft. Return the meat to the pan and cover with water. Add stock cube. Season with salt and pepper, add the cinamon, nutmeg and ginger and simmer for one and a half hours.
Add the potatoes, carrots, prunes, sugar and wine and more water to cover and simmer 1h longer. You may want to have plenty of black pepper to balance the sweethness. There should be a lot of liquid. Serve hot.
Friday, October 24, 2008
Avocado pasta
A very easy, quick Italian-with-a-twist recipe.
Ingredients for 4 people:
400 grams of pasta, preferably linguine (though spaghetti and fusilli work as well).
4 ripe avocadoes.
150 mililiters of sour cream.
salt and pepper.
Boil the pasta for 8 mins, add 2 teaspoonfulls of salt during cooking. In the meantime, peel the avocadoes and mash them in a bowl with a fork. Mix sour cream. The whole thing should take a lovely lime green colour. Add the pasta. A great way to get the sauce to really seep into the pasta is, once you've taken the water out of course, to put the cooked pasta and the sauce back into the pan to mix them together. Add pepper if you want a bit of spice.
Ingredients for 4 people:
400 grams of pasta, preferably linguine (though spaghetti and fusilli work as well).
4 ripe avocadoes.
150 mililiters of sour cream.
salt and pepper.
Boil the pasta for 8 mins, add 2 teaspoonfulls of salt during cooking. In the meantime, peel the avocadoes and mash them in a bowl with a fork. Mix sour cream. The whole thing should take a lovely lime green colour. Add the pasta. A great way to get the sauce to really seep into the pasta is, once you've taken the water out of course, to put the cooked pasta and the sauce back into the pan to mix them together. Add pepper if you want a bit of spice.
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