Perfect Indian Butter Chicken

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I love Indian food! The complex mixtures of spices, the heart warming flavors, the texture…but a real curry is more than just mixing in curry powder…I always had a hard time figuring out what exactly is the secret in these complex dishes. Then an Indian friend gave me a wonderfull recipe for butter chicken. After a few adaptions this is the best restaurant quality butter chicken I have ever eaten. You need a lot of different spices but it is absolutely worth it and it is really easy and quickly made! Friends keep asking me to make it again…

For 2 good eaters:

Chicken and Marinade:
• 500g boneless chicken, cut into bite-size pieces
• 1 tsp salt
• 0.5 tsp indian red chilli powder
• 1 tsp Tandoori Masala
• 0.5 tsp cumin powder
• 4 tbsp yoghurt

Sauce:
• 0.5 cup butter
• 1 tsp cumin seeds
• 1 large onion, chopped
• 4 cloves garlic
• 1 tsp ginger powder
• 1 can tomatoes (400g)
• 1 tbsp tomato paste
• 3 tbsp vegetable oil (approximated)

Finishing:
• 2 bay leaves
• 2 green cardamom pods
• 3 cloves
• 1 — 1.5 tsp salt
• 0.5 tsp turmeric powder
• 0.5 tsp indian red chilli powder
• 2 tsps brown sugar
• 0.5 tsp ground cinnamon
• 0.5 cup whipping cream
• 0.5 tsp black pepper
• 0.5 tsp Garam Masala
• Coriander leaves, to garnish

Method:

• Add chicken and marinade ingredients to a bowl and mix well until all ingredients are well-combined. Set aside

• Melt butter in a large saucepan and add cumin seeds and fry for one minute
• Add onion and ginger then fry until the onion turns golden brown (5-6 minutes)
• Add tomatoes, padte and ginger powder to the saucepan and sauté for 2-3 minutes
• Remove onion-tomatoe mixture from saucepan and puree.

• Add vegetable oil to saucepan and turn to high heat
• When hot, add bay leaves, cardamom and cloves and fry for one minute
• Add chicken and marinade and fry for 5-6 minutes until it turns white
• Add onion-tomato puree to the saucepan
• Add salt, brown sugar and spices
• Simmer on low heat until chicken is tender and fully cooked about 15 minutes
• Add whipping cream and simmer for another 5 minutes
• Garnish with coriander leaves and serve with Naan or freshly cooked Basmati Rice (with cardamom pods and raisins if youl like)

One pot spinach pasta

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1,2,3… go!

Ingredients:
200 g spaghetti
200 g cherry tomatoes, sliced in half
100 g baby spinach frozen
1 small onion, finely sliced
3 garlic cloves, finely sliced
1 red chili, finely chopped
1 cube instant chicken broth
small handful of basil leaves, roughly chopped
2 tablespoons extra virgin olive oil
50 grams pecorino cheese, grated
sea salt and ground pepper, to taste

First slice the cherry tomatoes in half and then finely slice both the onion and garlic cloves. The red chili should be finely chopped up but the basil only needs to be roughly chopped. Take a large frying pan and place the pasta on the bottom center, then arrange the onions on both sides. Add in the tomatoes, spinach, garlic, and chili to both sides of the pan and sprinkle the chopped basil atop it. Drizzle on the olive oil, shake some salt and pepper on, then add 600 ml of water.
Place the pan over medium-high heat and bring it to a boil. For al dente pasta, cook for approximately 9 minutes, stirring regularly with tongs. For a more well done, softer pasta cook for a minute or two longer. Remove the pan from the stove when most of the liquid has evaporated and created a yummy sauce. Add in the pecorino cheese, a little more basil if you’d like, and salt and pepper to taste. Serve and enjoy!

Read more at http://www.sun-gazing.com/easy-way-make-delicious-one-pan-pasta/#5VgrmBguUoB3zhEi.99

10 minute Pasta with goat cheese, cherry tomatoes and basil

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As a mom food has to be fast prepared, healthy and comforting. I love this recipe!

For 1 person:

125 g linguine
1 hand full cherry tomatoes, quartered
1 small garlic clove, finely diced
1 Hand full fresh basil, choped or 2 Tsp dried basil
2 Tbsp olive oil
About 2 Tbsp goat camembert or cream cheese
Salt and freshly ground pepper

Cook linguine in salted water until al dente. While pasta is cooking heat oil in a large pan and quickly sautee tomatoe, garlic and basil. Mix in cheese until melted and well combined and set aside. Add linguine with a little cookeing water and mix. Add freshly ground pepper and salt to the taste.

Moroccan Preserved Salt Lemons

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This is the special flavour boost that makes not only middle eastern dishes addictive! I used it in a chicken stuffing and it was delicious!!

5 organic lemons
4 Tsp + 1 Tbsp salt
Boiling water
Twist-off glass, large enough to hold 4 lemons

Cut lengthwise creases into 4 lemons as if you would quarter them. This way the lemons are quartered but are still connected in the middle. In these creases sprinkle eacch 1/4 Tsp salt and press together. Put them into the preservation glass together with 1 Tbsp salt and the juice of the fifth lemon. Fill up with boiling water and immediately close. Marinate for 3 weeks.
For cooking use only the lemon peel and juice.

Leftover Pizza Lasagna

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Hey, of course we order pizza! And always too much too…. this time I came up with a more creative idea than cold pizza for breakfast! Pizza lasagna sounds strange but I promise it is amazing! And even more amazing is the fact that it takes only 10 minutes to through together (+30 minutes to bake)!

1 leftover pizza (peperoni was great but go on and be creative. cut off the crust)
600 ml tomato spaghetti sauce
250 g cottage cheese
Mozarella for the topping

Preheat oven to 200 °C. Mix together tomato sauce and cottage cheese. In a lasagne bakeing dish layer first tomato-cheese-sauce then pizza pieces and so on. Top with sauce and then lots of mozarella. Bake until mozarella is browned and yummy about 30-40 minutes. Become everybodies best friend…

Vietnamese Caramelized Pork

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Backpacking through Vietnam we ordered this strange sounding dish in a shabby little restaurant in Ho An. It was an enlightening! This is one of our most favourite dishes! And it is done in a breeze! Ready for some exotic flavours?

4 Tbsp vegetable oil
1 cup brown sugar
1 kg pork not too lean (Schopf), cubed in 1.5 cm
1 small dried chilli
1 Tsp ground black pepper
4 small onions (scallions), diced
4 small garlic cloves, diced
4 Tbsp soy sauce
4 Tbsp sesame oil (toasted)
4 Tbsp fish sauce (optional)
2 green onion, sliced in rings

In a hot wok heat oil and stir in sugar. Stir until sugar is disolved. Add pork and stir until browned about 5 minutes. The caramel will form lumps. Add onion and garlic and stir for about 2 minutes. Add soy sauce, sesame oil and fishsauce and cover. Reduce heat to medium and simmer until caramel has dissolved about 5-10 minutes. Uncover, set heat to high and simmer until sauce has thickened and pork is tender and coated in caramel sauce (about 10-20 minutes).
Top with green onions and serve with rice.

TUNA-SPINACHE LASAGNE

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TUNA-SPINACHE LASAGNE

Need a quick, low fat and easy comforting diner after work! Try my delicious and healthy

For 4 people

2 Tbsp olive oil

2 onions, chopped

2 cans tuna in water, drained

1 cup quartered cherry tomatoes (optional)

1 cup frozen spinache

2 cans tomato sauce

3 garlic cloves

1 cup white wine

8 lasagne noodles

2 cups cottage cheese

2 cups mozzarella (low fat)

½ cup parmesan

Salt, pepper

Preheat oven to 180 °C. In a large pot heat oil and fry onions until browned. Add tuna, tomato, cherry tomatoes, wine, salt, pepper and garlic. Boil for a few minutes until spinache is thawed. Season to taste. In a casserole start by layering tuna-tomato sauce, then follow by layering lasagna noodles, tuna-tomato sauce, cottage cheese, mozarella, lasagna noodles, tuna-tomato sauce, cottage cheese. Top with mozzarella, parmesan and pepper. Bake for 30 minutes or until golden brown.

MEXICAN CHICKEN FAJITAS

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MEXICAN CHICKEN FAJITAS

There are certain kinds of food that I cannot get enough from. Well…Fajitas are definitely one of them. I just love this mixing and matching and the way this is a wonderful socializing family food. And the best thing is it is really easy to make!

For 4 persons

12 soft Tortillas

1 kg chicken breast, cut into fine stripes

6 cloves garlic, crushed

70 ml olive oil

2 large onions, cut into fine half rings

4 tomatoes, pitted and cut into stripes

2 green bell peppers, pitted and cut into stripes

1 Tbsp paprika powder

Salt and pepper

Serve with: Guacamole and hot salsa

 

Mix 4 crushed garlic cloves, 50 ml olive oil and cut chicken breast and set aside. Cut the veggies. Heat a large pan (or wok) until very hot and quickly fry chicken from all sides. Remove chicken from the pan and set aside. Heat rest of the oil in the pan and fry onion until browned, then add bell peppers, tomatoes and 2 garlic cloves, pepper and paprika powder and fry for a few minutes. Add chicken breast and mix well. Let simmer until chicken is tender about 15 minutes. Warm tortillas between two wetted plates in the oven or microwave until warmed. Serve with: Guacamole and hot salsa

How to eat: Take a tortilla place all the ingredients you like in the middle line leaving a bit space on the bottom side facing you. Fold up the side facing you and then the left and right side to form a package that is open at the upper end. Now you can pick this up and eat with your hands.

HOME MADE SUSHI RICE

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HOME MADE SUSHI RICE

I just love sushi. With this easy tricks you can eat fresh home-made sushi whenever and with the high quality you want without paying the extraorbitant prices real sushi places charge. Come on …they are realy crazily expensive!

2 cups uncooked glutinous white rice (sushi rice)
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt

Rinse the rice in a strainer until the water runs clear. Combine with water in a pot. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender but with a bite and water should be absorbed. Meanwhile, combine the rice vinegar, oil, sugar and salt. Stir until the sugar dissolves. Pour the hot rice into a big bowl and spread out. Pour the vinegar mix over the rice and mix it in slicing motions with a wooden spatula or spoon. Don’t stir, that will make the rice stick together too much and be smushy. Mix until rice is dry and slightly sticky.
Let cool and make your favourite sushi. No limits for creativity!

GONG BAO CHICKEN (Chicken Sichuan Style)

gong bao chicken

GONG BAO CHICKEN (Chicken Sichuan Style)

I love real Sichuan Style Chinese food! In Austria we just don’t get anything that is even close to Asian food! This recipe is easy to make and you don’t need out of this world (country) ingredients.

150 g raw peeled peanuts

500 g chicken breast cut into 2 cm cubes

1 egg white

½ Tsp salt

3 Tbsp starch

4 garlic cloves cut into slices

10 dried large chilies seeded

2 Tbsp Soy sauce

2 Tbsp white wine

2 Tbsp white (rice) vinegar

1 Tsp sesame oil

1 Tsp sugar

50 ml neutral oil

 

Soak peanuts in water. Mix chicken, starch, egg white and salt in a medium bowl. Mix soy sauce, wine, vinegar, sesame oil and sugar in a small bowl. Drain peanuts completely. Heat 1 Tbsp’s oil in a frying pan and fry peanuts until browned about 3 minutes. Remove peanuts, add rest of the oil and fry marinated chicken until browned about 2 minutes. Remove chicken and drain oil until only a slight film of grease is left at the bottom of the pan. Add chilies and garlic and fry for 1 minute. Add chicken and fry for one more minute. Mix in sauce mixture and remove from heat. Mix in peanuts. Serve with rice.