Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Olive oil | ⅓ cup |
| 2. |
Potatoes, sliced
|
6 |
| 3. |
Red bell peppers, sliced into rings
|
2 large |
| 4. |
Sweet onion, peeled and chopped
|
1 large |
| 5. |
Salt and pepper to taste
|
1 large |
Cooking
1 . Stage
Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
1 . Toss the watermelon chunks and mint together in a large bowl. Pour the lemon juice over the watermelon and toss again to coat evenly. Refrigerate 30 minutes before serving.
1 . Combine chana dal and water in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2 . Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach to boiling water and cook until wilted, a few seconds. Drain spinach in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain well. Add to a food processor and puree.
3 . Heat oil in a skillet over medium heat. Add garlic, cumin seeds, green chile paste, and turmeric. Stir to combine and toast until fragrant, about 30 seconds. Add chana dal, spinach puree, and boiled peanuts. Stir to combine and season with salt. Simmer until thoroughly reheated, about 2 minutes.
1 . Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
2 . Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, for 2 or 3 minutes. Stir in garlic and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through.
3 . Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives and serve immediately.
1 . Bring a large pot of water to a boil and drop in the green beans. Simmer over medium-high heat until beans are just barely cooked and still bright green, about 2 minutes. Drain immediately and rinse under cold water. Drain and set aside.
2 . Heat oil in a skillet over medium heat. Add drained beans, nuts, lemon zest, lemon juice, and thyme. Continue to cook until most of the juice has evaporated, about 3 minutes. Season with salt and fresh ground pepper. Serve immediately.
1 . To prepare the dough, cut the butter into cubes (it should not be soft and not too cold), put it into the mixer bowl, add the sugar, vanilla sugar and beat until smooth, about 8-10 minutes. Add the egg, continue beating and add all the flour (I interrupted the process for the photo).
2 . Reduce the speed of the mixer to medium. Do not whisk too much so as not to overwork the dough. Place the ready dough on clingfilm, wrap and place in the refrigerator for 30-40 minutes. From this dough you can make cookies, baskets.
3 . Mix ricotta with powdered sugar, add egg, egg white, mix well (I whipped).
4 . Cover the bottom of the mold (I have 28cm) with baking paper, I also put two strips of cross, to easily remove the cake from the mold. Divide the dough into two unequal parts. Roll out the larger part of the dough in flour on the baking paper, transfer to the mold. Trim off any excess dough.
5 . Spread the pastry with a fork. Place ricotta on top.
6 . Flatten out. From the other part of the dough, use cookie cutters to cut any shapes. You can just cut ribbons. Place the dough shapes on the ricotta. Mix the egg yolk with the cream and grease the dough, ricotta (sorry I lost the photo).
7 . Bake the cake in a heated oven from 170C to 180C for 35-40 minutes until done (watch your oven).
8 . Cool the finished cake in the form. You can sprinkle it with powdered sugar. The cake can be served warm.
1 . Season lamb shanks with salt and pepper.
2 . Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside.
3 . Add carrots, onions, and garlic to the pot and sauté over medium heat until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.
4 . Return shanks to the pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.
5 . Remove the lid and simmer to allow flavors to concentrate, about 20 minutes. Transfer shanks to a platter; cover with foil to keep warm. Continue boiling sauce until thickened, about 15 minutes. Spoon sauce over shanks before serving. patrick
1 . Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes.
2 . Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes.
3 . Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes.
4 . Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.
1 . Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
2 . While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
3 . Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
4 . Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
5 . Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
6 . Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
7 . Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.
1 . Grease an 8-inch square pan with vegetable oil.
2 . Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.
3 . Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
4 . Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.
5 . Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.
6 . Cut gelled mixture into 1-inch squares. Dust with cornstarch.
1 . Put soy sauce, honey, and garlic powder into a small, microwave-safe bowl. Microwave a few seconds at a time to liquefy the honey. Stir ingredients together.
2 . Place salmon in a glass or ceramic dish. Pour marinade over top, cover with plastic wrap, and marinate in the refrigerator for 30 minutes.
3 . Heat a large cast iron skillet over medium heat. Add olive oil and butter.
4 . Remove salmon from the marinade and shake off excess. Discard the remaining marinade and arrange salmon in the skillet, skin-side down. Cook until the edges turn opaque, about 8 minutes. Flip salmon and peel off the skin. Cook until fish flakes easily with a fork, about 3 more minutes. Flip salmon over to brown both sides.
1 . Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
2 . Remove chicken from marinade and shake off excess; discard remaining marinade.
3 . Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
4 . Spoon chicken mixture into tortillas.
1 . Bring a large pot of lightly salted water to a boil. Stir in egg noodles and cook until al dente, 10 to 12 minutes. Drain.
2 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease 13x9 inch baking dish.
3 . Toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. Pour the noodle mixture into the prepared pan. Dot the top with small pieces of butter.
4 . Mix the remaining 1/2 cup sugar with the cinnamon. Sprinkle over the noodles.
5 . Bake in preheated oven until top is lightly brown, about 45 minutes. Remove from oven and cool 10 minutes to set pudding before serving.