europe european world trending food recipes Elegant and Tasty Danish Almond Puff
Food

Elegant and Tasty Danish Almond Puff

By 739 0

Ingredients:

  • All-purpose flour – 1 cup
  • Softened butter – 1/2 cup
  • Water – 1 cup
  • Almond extract – 1 teaspoon
  • Beaten eggs – 3
  • All-purpose flour – 1 cup
  • Confectioners’ sugar – 1 cup
  • Almond extract – 1 teaspoon
  • Milk – 1 tablespoon
  • Candy sprinkles

Preparation:

Take 1 cup flour in a medium sized bowl. Mix butter into it. Sprinkle 2 tablespoons of water into it and with a fork until dough comes together. Separate the dough into two balls. Pat dough into two long strips on an un-greased baking sheet, about 14 inches long and 3 inches wide. Set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Combine 1/2 cup of butter and 1 cup of water in a saucepan. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.

Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting. To make the frosting, mix together the confectioners’ sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

Image courtesy : blog.kingarthurflour.com / images are subject to copyright

europe european world trending daily news food recipes Coronation chicken
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Creamy and Spicy Coronation chicken

By 913 0

The Coronation chicken is indeed a British royal dish. The original Coronation chicken was invented by writer Constance Spry and the founder of the famous Le Cordon Bleu cookery school Rosemary Hume, while preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953.

Ingredients:

  • Chicken breasts, skin removed : 2
  • Olive oil : 1 tbsp
  • 1 unwaxed lemon, zest and juice
  • Knob of butter
  • Shallot, finely chopped : 1
  • Red chilli, deseeded and finely chopped : 1
  • Madras curry powder : 2 tsp
  • Tomato puree : 2 tbsp
  • 100ml/3½fl oz dry white wine
  • 100ml/3½fl oz chicken stock
  • Apricot jam : 1 tbsp
  • 150ml/5fl oz mayonnaise
  • 75ml/3fl oz crème fraiche
  • 1 large mango, peeled, stone removed, flesh diced
  • Finely chopped spring onions : 4
  • Finely chopped fresh coriander : 2 tbsp
  • Dash Tabasco sauce
  • Freshly ground black pepper
  • Salt
  • Green salad leaves
  • 50g/2oz flaked almonds (toasted)

Preparation:

Spread olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper. Steam the chicken for 20–25 minutes, or until cooked through. Let it cool. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes.

Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.

Stir well the jam and stock. Simmer until the volume of the liquid has reduced by half. Let it cool. Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.

Cut the chicken into small pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Garnish with toasted almond flakes and serve with a green salad. This dish can also be served in a sandwich, on top of lettuce leaves, with basmati rice, a salad, grilled veggies or as a topping for a baked potato.

Image courtesy: Google/ images are subject to copyright

europe times news world daily trending food german potato dumplings2
Food Trending

German Potato Dumplings – A Savoury Dish To your Table

By 1211 0

The ‘Kartoffel Kloesse’ or Potato Dumplings are a delightful addition to any German feast.

Ingredients:

  • Butter : 6 tablespoons
  • Dry white breadcrumbs : 1 cup
  • Fresh white bread : 2 slices (cut into 1/2 inch squares)
  • Potatoes : 3 1/2 cups (cold, cooked, riced, about 4 to 5 medium potatoes; russets or other baking potatoes)
  • All-purpose flour : 1/2 cup
  • Regular farina : 1/2 cup
  • salt : 3 teaspoons
  • Ground nutmeg : 1/8 teaspoon (grated)
  • Ground white pepper : 1/8 teaspoon
  • Lightly beaten : 2

Preparation:

In a skillet, melt 4 tablespoons of butter and brown the breadcrumbs. Remove from the pan, melt the other 2 tablespoons of butter and brown the bread cubes. Drain both on paper towels or tissues. Place the riced potatoes in a large bowl. mix the flour, farina, 1 1/2 teaspoons salt, nutmeg, and pepper in a bowl. Add the mix in three or more portions to the potatoes, beating after each addition.

Add the eggs and mix well. If the mixture is too thin to hold together in a ball, add flour a little at a time until the right consistency is reached. Bring 4 quarts of water and the remaining salt to a boil in a 6- to 8-quart pot. shape each dumpling into a 2-inch ball with wet hands.

Make a hole in the center of the ball, place 2 to 3 bread cubes into it and reform the ball around the bread. Drop all of the dumplings into the boiling water and stir gently, so they don’t stick to each other.

Reduce heat and simmer for 12 to 15 minutes, or until the dumplings rise to the surface. Cook it for 1 more minute. Remove with a slotted spoon and place on a preheated platter. Sprinkle with toasted breadcrumbs and the dish is now ready to serve.

Image courtesy: Google/ images are subject to copyright

EUROPE TIMES RECIPE
Food Trending

Tasty and Healthy Greek Spinach Pie – Spanakopita

By 857 0

Spanakopita is a Greek savory pastry. The filling comprises of chopped spinach, feta cheese, onions or spring onions, egg, and seasoning.

Ingredients:

For the filling

  • 1 tbsp. extra-virgin olive oil
  • 2 (10-oz.) packages frozen chopped spinach, thawed
  • 1/2 finely chopped onion
  • 2 thinly sliced green onions
  • 2 minced cloves garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. chopped dill
  • 1 tsp. lemon zest
  • 1 c. crumbled feta
  • Pinch nutmeg

For Wrapper

  • 3/4 c. (1 1/2 sticks) melted butter
  • 10 (17″-x-12″) phyllo sheets, thawed if frozen

Preparation

Preheat the oven to 375° and line two medium baking sheets with parchment paper. With a clean towel, squeeze all excess moisture out of spinach. Transfer to a large bowl. In a skillet over medium heat, heat oil. Add onion and green onions and cook until softened, 5 minutes. Add garlic, oregano, red pepper flakes if using, and season with salt and pepper. Transfer the mixture to bowl with spinach.

Add dill, lemon zest, feta, and nutmeg to the bowl with spinach and stir until all ingredients are mixed properly and season again with salt and pepper, if needed. Remove phyllo from refrigerator and cover with a kitchen towel. Take 1 phyllo sheet and place on a clean surface. Brush all over with melted butter, then top with another sheet of phyllo. Brush second sheet of phyllo all over with butter. Slice into 6 long, evenly sized strips (They should be about 12′ by 3′ each).

Place a tablespoon of spinach mixture on the corner nearest you of one strip of phyllo. Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture. Repeat until all filling and all phyllo is used. Place all folded triangles seam side down on prepared baking sheets and brush with butter. Bake until golden and crisp, 20 to 23 minutes. Let cool slightly and then serve.

Image courtesy: Google/ images are subject to copyright

europe european world trending daily news food recipes coartian food recipe Fritule
Food

Lets Bring Home Some Croatian Taste !

By 1252 0

Make way for some Croatian desserts! Fritule, the festive Croatian pastry are made particularly for Christmas. They resemble little doughnuts, the Italian zeppole, Venetian frìtole, and the Dutch Christmas snack “oliebollen”. Check out this delicious recipe!

Ingredients:

  • 500 grams of flour
  • 20 grams fresh yeast
  • 2 egg yolk
  • 80 grams raisins
  • Zest of 1 lemon
  • 50 grams white sugar
  • 20 grams melted butter
  • 150-200 ml warm milk
  • 50 ml brandy
  • 5 grams salt
  • 500 ml oil
  • Powdered sugar for dusting

Preparation:

Sift flour into a bowl. Combine egg yolk raisins, salt, sugar, butter, grated lemon zest and 25 ml of brandy in a large bowl. In a large glass, dissolve yeast with 100 ml milk and 2 tablespoon sugar, cover and let rise to fill the glass.

Add yeast to the flour and add enough milk so it forms a soft dough. Allow it to rest covered for approximately 30 minutes. Heat the oil in a deep frying pan. Take the dough as pieces with a spoon and drop it into the frying oil. Fry each balls until all sides turn golden brown.

Take out each ball and let it rest on a towel to drain out the excess oil. Once all the Fritule balls are ready, pour the rest of brandy over it. Transfer it into a serving bowl and dust with powdered sugar.

Photo Courtesy: Google/ images are subject to copyright

europe european world trending daily news food Keep Calm And Enjoy Some Swiss Chocolates
Food

Keep Calm And Enjoy Some Swiss Chocolates !

By 1058 0

The ever favorite Swiss Chocolate..! What else would get into your mind when you hear the word ‘Swiss’? Switzerland is a magical world of Chocolates. And chocolates are loved by all. Switzerland’s chocolates have earned an international reputation for high quality with many famous international chocolate brands. Lets make some Swiss Chocolate Bars!

Ingredients

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/2 cup sour cream
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1-1/2 ounces unsweetened chocolate

For Frosting:

  • 4 cups confectioners’ sugar
  • 1/2 cup butter, cubed
  • 1/3 cup milk
  • 1-1/2 ounces unsweetened chocolate
  • 1 teaspoon vanilla extract
  • Pecan halves

Preparation:

In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes.

Meanwhile, for frosting, place confectioner’s sugar in a large bowl; set aside. In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner’s sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.

Photo Courtesy: Google/ images are subject to copyright

europe european world trending daily news food recipes Boondi ke Ladoo - Traditional Indian sweet2
Food

Boondi ke Ladoo – Traditional Indian sweet

By 1179 0

‘Boondi ke Ladoo’ or simply ‘Ladoo’ is a traditional Indian sweet made during Indian festive times like ‘Diwali’ or at Indian weddings. This recipe is indeed a mouth watering sweet that melts into your tongue.

Ingredients:

  • 500 Gram Gram flour
  • 1 Litre Water or milk
  • 750 Gram Ghee (for frying)
  • 750 Gram Sugar
  • 3 1/2 Cups Water
  • 10-12 drops Orange color
  • 10-12 Saffron flakes, soaked
  • 50 Gram Cashew nuts, chopped
  • 50 Gram Raisins
  • 10 Cardamoms , peeled
  • Boondi strainer or fryer of medium sized holes

Preparation:

Prepare a thin batter with gram flour and water or milk. Heat ghee in a pan. Fill the fryer or strainer with the batter up to the half. Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, lifting up then again hitting. This process should be finished very quickly.

Fry them to golden color, drain and remove. Use up all the batter. Prepare sugar syrup of one and a half thread consistency by boiling sugar and water. Add saffron water and color to the syrup. Mix the boondis, syrup, dry fruits and cardamom.

After 10 minutes, sprinkle over a little hot water, cover and keep for 1 1/2 hour. Prepare round balls with moist hands. The yummy ‘Ladoo’s are ready !

Photo courtesy: Google / images are subject to copyright

Europe-times-European-news-Euro-food-recipe-Taste some French Onion Soup Gratinee
Food Trending

Taste some French Onion Soup Gratinee

By 1067 0

French onion soup is a type of soup usually based on meat stock and onions, and often served gratineed with croutons and cheese on top or a large piece of bread. Lets make some tasty French Onion Soup Gratinee.

Ingredients

  • 4 tablespoons butter
  • 1 teaspoon salt
  • 2 large red onions, thinly sliced
  • 2 large sweet onions, thinly sliced
  • 1 (48 fluid ounce) can chicken broth
  • 1 (14 ounce) can beef broth
  • 1/2 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme leaves
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper to taste
  • 4 thick slices French or Italian bread
  • 8 slices Gruyere or Swiss cheese slices, room temperature
  • 1/2 cup shredded Asiago or mozzarella cheese, room temperature
  • 4 pinches paprika

Preparation

Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.

Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.

Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.

Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve hot !

Photo courtesy: Google / images are subject to copyright

Food Trending

Be refreshed with the grasshopper cheesecake bars !

By 857 0

Enjoy some refreshing and sweet grasshopper cheesecake bars with minty chocolate chip cookie crust, smooth cheesecake and chocolate drizzles. Have it on a hot summer day..

Ingredients:

  • 1 package refrigerated Pillsbury Ready To Bake!® Big Deluxe Chocolate Chip Cookies with Hershey’s® mini Kisses®
  • 2 packages (8 oz each) Philadelphia cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1 tablespoon all purpose flour
  • 1/3 cup mint coffee creamer
  • few drops of mint extract (optional)
  • few drops of green food color
  • 3 oz (mint) chocolate chips (for decorating)

Preparation:

Heat the oven to 350F. Line an 9X9″ baking pan with parchment paper. Remove the refrigerated cookie dough from the package and with your fingers press it evenly on the bottom of the prepared pan.

Bake in preheated oven for 15 minutes. The dough will be puffed but not fully baked. Remove from the oven and let cool for 5 minutes. Make the cheesecake filling in the meantime. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy.

Add eggs, one at a time, beating until smooth after each addition. Stir in the flour. Add the coffee creamer and mint extract, if using, and stir to combine. Add the green food color and stir to combine. With the back of the spoon press the half-baked puffed cookie dough to release the air in the crust.

Pour the cheesecake filling over it. Bake in preheated oven for 30 minutes or until the center is just set. Let the cheesecake cool at room temperature for at least 1 hour and refrigerate for few hours before cutting into bars. Before serving, melt the chocolate chips and drizzle the melted chocolate over the cheesecake bars.

Photo courtesy: Google / images are subject to copyright

europe times european world trendy daily world news recipes food Creamy and Spicy Indian Chicken Tikka Masala1
Food Trending

Creamy and Spicy Indian Chicken Tikka Masala

By 3240 0

The aromatic chicken recipe Chicken Tikka Masala is full of incredible flavours, and it rivals any Indian restaurant. This creamy and spicy golden chicken pieces in an incredible creamy curry sauce, this Chicken Tikka Masala recipe is one of the best you can try!

Ingredients for chicken marinade

  • 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon of salt

Ingredients for the sauce

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz (400g) tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish

Preparation

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows). Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

Photo Courtesy: Google/ images are subject to copyright