Stuffed Salmon

Looks great and delicious to eat

 
Servings: 4                                           
Cooking / Baking Temperature: 450°F
Serving Temperature: 80.C
Cooking Time:   20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes

INGREDIENTS
1 (2-pound) center-cut boneless, skinless salmon fillet
1 cup ricotta cheese
1 cup crumbled feta cheese
1/2 teaspoon fine sea salt, divided
1 tablespoon Dijon mustard
1 cup packed baby spinach, divided
2 teaspoons extra-virgin olive oil, plus more for baking sheet
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh oregano
1/2 teaspoon ground black pepper, divided

PREPARATION
Preheat the oven to 450°F. Butterfly salmon fillet through the center, without cutting all the way through, so that it lays open flat in one large piece like a book.
Turn salmon over so skin side is facing up and place on a clean work surface.
In a bowl, mash together feta and ricotta until well blended.
Season salmon with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, then spread fillet with mustard.
Arrange half of the spinach on top, leaving a 1-inch border around the edges.
Evenly dot cheese mixture on top of spinach, then top with remaining spinach. Starting from one of the long sides, gently roll up salmon and tie snugly with cooking twine at 1-inch intervals.
Gently transfer salmon to an oiled baking sheet. Brush top and sides of salmon with oil and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Scatter dill and oregano over top and sides. Roast until salmon is just cooked through, about 20 minutes. Let rest for 5 minutes, then carefully transfer to a serving platter, remove and discard the twine and serve.

MAPLE PECAN SWEET POTATOES

Nutty topping of pecans tastes great with every bite of sweet potato

 

Servings: 2                                                
Cooking / Baking Temperature:  425 degrees Fahrenheit (218 degrees Celsius
Serving Temperature: 80 .C
Cooking Time:  40 minute
Prep Time: 05 minute
Total Time: 45 minute

INGREDIENTS
2 medium sweet potatoes
1 tablespoon vegetable oil
Salt and black pepper, to taste
2 tablespoons butter, melted
1 teaspoon ground cinnamon
¼ cup chopped pecans
¼ cup maple syrup
½ teaspoon pure vanilla extract
½ teaspoon kosher salt

PREPARATION
 Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
 Place a sweet potato between two chopsticks for stability and knife guidance.
 Every ¼-inch along the length of the sweet potato, slice ⅞ of the way through, or until the knife hits   the chopsticks.
 (The chopsticks will help prevent the knife from cutting all the way through the sweet potato.)
 Repeat with the second potato. Brush the sweet potatoes with the vegetable oil.
 Place in a small baking dish and season with salt and pepper to taste.
 Bake the sweet potatoes for 30 to 40 minutes, or until soft.
 Remove the sweet potatoes from the oven, and increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius).
 In a small bowl, combine the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt. Stir to mix.
 Spoon the maple syrup mixture over and in between the baked sweet potato slices, pushing the pecan pieces in between each slice.
 Return the filled sweet potatoes to the oven and bake an additional 8 to 10 minutes.
 Remove the baked sweet potatoes from the oven and spoon any cooking liquid over the potatoes. Allow them to cool slightly before serving.

Mughlai Chicken

Very rich and royal kind of chicken recipe

Servings: 6                                              

Cooking / Baking Temperature:  85 .C

Serving Temperature: 80 .C

Cooking Time:   17 minutes

Prep Time: 10 minutes

Total Time: 27 minutes

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

PREPARATION

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, and 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 or scatter with the toasted flaked almonds.

Steamed Rice Cake

Freshly made, extremely soft cake

 
Servings: 15                                                  
Cooking / Baking Temperature: 90.C
Serving Temperature: 0 to 5 .C
Cooking Time:   20 minute
Prep Time: 15 minute
Total Time: 35 minute

INGREDIENTS
250g rice flour (2 cups+2 tablespoon)
500ml water
5g yeast+20ml warm water (under 40 degree C)
110-150g sugar
Several drops of oil (corn oil, around 1/8 teaspoon)

PREPARATION
1. In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
2. In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
3. Pour the hot sugar liquid directly to the rice mixture.
    Combine well and set aside to cool down until less than 40 degree C or room temperature.
4. Mix yeast with 20ml and set aside for 5 minutes.
5. Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
6. Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
7. Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
8. Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
9. Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire.Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast

Cottage Cheese Spinach Chicken

Yum!!! Delicious and good food!
 

Servings: 4                                           
Cooking / Baking Temperature:  350 degrees F (175.C)
Serving Temperature: 80 .C
Cooking Time:   25 minutes
Prep Time: 10 minutes
Total Time: 35 minutes

INGREDIENTS
1 (10 ounce) package frozen chopped spinach, thawed
1/2 yellow onion, chopped
1 cup cottage cheese
4 skinless, boneless chicken breast halves
2 tablespoons Cajun-style seasoning
2 tablespoons melted butter
Add all ingredients to list

PREPARATION
Preheat oven to 350 degrees F (175 degrees C).
Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside.
Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half.
Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

Mini Blueberry Pie

A pie can change the world

Servings: 6

                                                  

Cooking / Baking Temperature:   400F

Serving Temperature: 0 to 5 .C

Cooking Time:   30 minutes

Prep Time: 10 minutes

Total Time: 40 minutes

INGREDIENTS

2 ½ cups all-purpose flour


1 tsp salt


1 tsp sugar


1 cup cold unsalted butter, cut into cubes


¼-½ cup cold water

3 cups blueberry filing

1 tbsp lemon juice


¼ cup sugar


Pinch cinnamon

1 egg, beaten

PREPARATION

1. Mix together the flour, salt and sugar in a food processor. Add butter and pulse until it turns into a crumbly meal-like texture. Drizzle over the ice water, and pulse until the dough sticks together when squished together. Divide the dough into two disks and wrap them in plastic wrap. Place these in the refrigerator for 1 hour until firm.


2. Combine the blueberries, lemon juice, sugar and cinnamon in a bowl. 
Roll the dough out on a floured surface until it is 1/8-inch thick. Using an 11 cm round cookie cutter, cut 9 circles out of the dough and press them into the bottom and sides of a muffin tin. Fill the cups with the pie filling.
Using an 8 ½ cm round cookie cutter, cut out 9 more circles and press them on top of each pie, sealing the bottom and top layers of dough tightly with your fingers.


3. Slice an “x” in the center of each pie, and then brush the surface with the beaten egg.


4. Bake at 400F for 30 minutes, until golden. Cool in the pan for 10 minutes, then transfer to a cooling rack and enjoy!

Kafta bil Tahini

Easy authentic middle –eastern recipe

Servings: 4                                          
Cooking / Baking Temperature:  85.C
Serving Temperature: 80 .C
Cooking Time:   12 minutes
Prep Time: 10 minutes
Total Time: 22 minutes

INGREDIENTS
1/4 cup packed minced parsley, plus more for garnishing
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp ground cinnamon
2 tsp ground cumin
1/4 tsp ground cayenne
2 1/4 tsp kosher salt
2 lbs ground lamb
Tahini Sauce
1/2 cup tahini
1/4 cup lemon juice
1/2 cup hot water
1 clove garlic, minced
1/2 tsp kosher salt, or to taste


PREPARATION
Preheat oven to 400ºF.  Combine all kofta ingredients in large bowl and use your hands to work everything together so that the spices especially are evenly distributed.
Scoop by 1/2-cupfuls and shape into long sausage shapes.  Arrange in a 9x13" baking dish and bake for 25 minutes, until browned.
Meanwhile, whisk together sauce ingredients.Flip over the kofta and pour the sauce over top, whisking it into the accumulated juices.Continue baking another 10-15 minutes, until tops of kofta are browned and sauce is slightly thickened.
Sprinkle with parsley and serve.

Chewy Brown Sugar Cookies

Super soft and chewy brown sugar cookies!

 

Prep time: 2 HOURS, 10 MINUTES (INCLUDES CHILLING)
Total time: 2 HOURS, 22 MINUTES

Ingredients:
2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon (use 1 teaspoon if you love cinnamon)
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, melted
1 and 1/4 cups (250g) packed dark brown sugar (or light brown)
1 large egg, room temperature
2 teaspoons vanilla extract
1/3 cup (67g) granulated sugar, for rolling

Preparation:
Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain.
Whisk in the egg. Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.
The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.
Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes.
Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You're trying to obtain a crinkly top.
Place back into the oven for 1-2 more minutes. Cookies will be puffy and still appear very soft in the middle. That's ok.
Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely.
Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months.
Rolled cookie dough may be frozen up to three months and baked in their frozen state for 13 minutes.

Steamed Chicken Dumpling

 Delicious Steamed Chicken Dumpling

 Servings: 6                                              
 Cooking / Baking Temperature: 90.C
 Serving Temperature: 80.C
 Cooking Time:   20 minutes
 Prep Time: 15 minutes
 Total Time: 35 minutes

 INGREDIENTS
 250g chicken mince
 2cm piece ginger, peeled, grated
 2 garlic cloves, crushed
 1 tablespoon soy sauce
 2 teaspoons Chinese rice wine
 1 tablespoon finely chopped fresh chives
 1/2 cup finely shredded wombok (Chinese cabbage)
  20 Cow gee pastry wrappers
  Chili sauce or soy sauce, to serve
  Select all ingredients

 PREPARATION
 Using hands, combine mince, ginger, garlic, soy sauce, rice wine, chives and cabbage in a bowl.
 Spoon 2 heaped teaspoons mince mixture on 1 half of each wrapper. Brush edge with cold water.
 Fold wrappers over to enclose filling. Pleat edges together to seal.
 Place dumplings on a tray lined with baking paper.
 Place a large steamer lined with baking paper over a wok or large saucepan of simmering water.
 Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate.
 Cover to keep warm. Serve with chili sauce or soy sauce.

Zucchini Parmesan Crisps

 Healthy snack that’s incredibly crunchy, crispy and addicting!

Servings: 5
Cooking / Baking Temperature:  450 degrees F.
Serving Temperature: 80 .C
Cooking Time:  30 minute
Prep Time: 05 minute
Total Time: 35 minute

INGREDIENTS
Zucchini, 2 medium
Olive Oil, 1/3 cup
Parmesan, 1/4 cup grated
Paprika, 1/8 teaspoon
Italian Breadcrumbs
Salt, 1/8 teaspoon
Pepper, 1/8 teaspoon

PREPARATION
1. Preheat oven to 450 degrees F. Coat baking sheet with cooking spray.
2. Slice zucchini into preferred chip size. I typically do 1/8 of an inch but a 1/4 works well too.
3. In small bowl toss the zucchini chips in olive oil. In separate bowl add and combine Italian bread crumbs, grated parmesan, paprika, salt, and pepper.
    Then toss the zucchini chips in the bread crumb mix.
4. Place the zucchini chips on baking sheet and bake for 25-30 minutes at 450 degrees F.
    I usually pull them when the edges start to get golden grown.
   They’re best served warm and with a marinara or aioli based dip.

Chicken Rojali Kabab

Best Indian- Non -veg starter

Servings: 2                                                  
Cooking / Baking Temperature:  90 C
Serving Temperature: 80 .C
Cooking Time:   12 minutes
Prep Time: 8 minutes
Total Time: 20 minutes

INGREDIENTS:
800 gm Skinless boneless chicken
1/4 cup Fresh lemon juice
1/4 cup Plain yogurt
4 Garlic cloves, minced
1.5 tablespoons Coriander Powder
2 tablespoons Butter, melted
2 teaspoons Ground cumin
1 teaspoon Ground turmeric
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/8 teaspoon Ground ginger
1/4 teaspoon Ground garlic

PREPARATION:
 Cut chicken breasts
 Mix with lemon juice and salt in a bowl.
 Cover and let it stand for 30 minutes.
 In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and pepper.
 Mix well and add to the chicken.
 Toss, cover and refrigerate for about three hours. Pre-heat the grill.
 Tread the chicken onto the skewers.
 Brush with butter and grill for about 6-8 minutes or until done.
 Turn frequently while grilling.
 Serve hot with mint chutney