europe times european news trendy cookery cooking recipe food dishes Mouth Watering Crema Catalana- The Authentic Spanish
Food Trending

Crema Catalana- The Authentic Spanish custard

By 1093 0

The custard is flavored with lemon or orange zest, and cinnamon. The similar European recipes appears in the 17th century Spanish cookery books, usually under the name of Cream of Saint Joseph (“Crema de san José”), since it was a traditional dessert served during Saint Joseph’s Day, although nowadays it is consumed at all times of the year.

Ingredients

  • 1 cup sugar
  • 4 large egg yolks
  • 1 cinnamon stick
  • Zest of 1 lemon
  • 2 cups whole milk
  • 1 tablespoon cornstarch

Preparation

In a large saucepan, beat together the egg yolks and 3/4 cup sugar until the ingredients are thoroughly blended and the mixture turns frothy. Add the cinnamon stick and lemon zest and stir. Add milk and cornstarch and slowly heat the mixture, and stir constantly, just until it begins to thicken.

Remove the pot from the heat immediately. (As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate. If this happens, the texture of the finished crema Catalana will be grainy instead of smooth and creamy as it should be.) To cool, remove the cinnamon stick and ladle the milk mixture into 4 to 6 ramekins (depending on size). Allow them to cool to room temperature, then refrigerate for at least 2 to 3 hours.

Before serving, heat the broiler. Take the ramekins with the crema Catalana out of the refrigerator and sprinkle the rest of the sugar over each ramekin. When the broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize and bubble, turning golden brown. This may take 5 to 10 minutes or so, depending on your broiler. Keep a close eye on your crema Catalana so that it doesn’t burn. Remove and serve immediately. Crema Catalana can be served chilled, but it gets more flavor when served warm from the broiler.

Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Mouth Watering Hedgehog Cookies
Art Food Trending

Hedgehog Cookies

By 936 0

Cookies, the baked food are always children’s favorite. The children would love to have some specially made and decorated cookies. Excite your child with some Hedgehog Cookies!

Ingredients

  • 3/4 teaspoon baking powder
  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 1 cup butter-flavored shortening
  • 2 eggs
  • 1/4 cup corn syrup
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips
  • 1 cup pecans

Preparation

In a large bowl, mix flour, baking powder, baking soda, and salt. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in another bowl. Stir the sugar mixture into flour mixture till it got mixed. Refrigerate dough until chilled, 30 minutes to 1 hour. Preheat the oven to 350 degrees F (175 degrees C).

Scoop the cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the ‘face’. Place cookies on baking sheets. Bake in the preheated oven until golden, for 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.

Pulse pecans in a food processor until they are finely chopped; transfer to a bowl. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

Dip the top of each cookie in the melted chocolate, spreading to fully coat the ‘body’ of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the ‘fur’. Arrange cookies on a sheet of waxed paper to set, about 30 minutes. Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.

Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Mouth Watering Fruit Salsa and Cinnamon Chips
Food Health

Fruit Salsa and Cinnamon Chips

By 1120 0

Ingredients

  • 2 Golden Delicious apples – peeled, cored and diced
  • 2 kiwis, peeled and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons cinnamon sugar

Preparation

Thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves in a large bowl. Cover and cool in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray.

Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Chicken Schnitzel
Food

Chicken Schnitzel

By 1006 0

Ingredients

  • 2 lbs boneless skinless chicken breasts (4 large breasts)
  • 1 cup flour for dredging
  • 2 large eggs
  • 1 cup breadcrumbs, matzo meal, or panko
  • 2 tbsp paprika
  • 1 tbsp sesame seeds (optional)
  • Salt and pepper
  • Oil for frying (pick one with a high smoke point like grapeseed)
  • Fresh lemon wedges for garnish

Preparation

Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than ¼ inch thick.

Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs. In your third bowl, stir together the breadcrumbs, paprika, 1/4 tsp salt and sesame seeds (optional) till well blended. Leave an empty plate nearby where you will place your coated schnitzels.

Pour oil into a skillet until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumb mixture.

The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.

After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil. Sprinkle the schnitzels with additional salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.

Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Grilled Garlic and Herb Shrimp
Food Trending

Grilled Garlic and Herb Shrimp

By 1424 0

Seafood is ever favorite and Shrimp dishes are always mouth watering. Lets take a look into the Garlic Grilled Shrimp recipe with a touch of healthy Herbs in it!

Ingredients

  • 2 tablespoons fresh minced garlic
  • 2 teaspoons ground paprika
  • 2 teaspoons Italian seasoning blend
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried basil leaves
  • 2 tablespoons brown sugar, packed
  • 2 pounds large shrimp (21-25 per pound), peeled and deveined

Preparation

Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Remove shrimp from marinade, drain excess, and discard marinade. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Mouth Watering Chocolate Sheet Cake
Food

Mouth Watering Chocolate Sheet Cake

By 1169 0

Ingredients

Cake

  • All-purpose flour : 2 cups
  • Sugar : 2 cups
  • Salt: 1/4 teaspoon
  • Buttermilk : 1/2 cup
  • Baking soda : 1 teaspoon
  • Vanilla extract : 1 teaspoon
  • Eggs(large) : 2
  • Butter : 2 sticks
  • Cocoa powder : 4 heaping tablespoons

Icing

  • Butter : 1 3/4 sticks
  • Cocoa powder : 4 heaping tablespoons
  • Milk : 6 tablespoons
  • Vanilla extract : 1 teaspoon vanilla
  • Powdered sugar : 1 pound
  • Finely chopped pecans(optional) : 1/2 cup

Preparation

For the cake: Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.

In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture.

Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.

For icing: While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.

Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.

Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Chicken Enchiladas Suizas
Food Trending

Chicken Enchiladas Suizas

By 1200 0

Ingredients

  • 1 tablespoon butter
  • 6 skinless, boneless chicken breast halves
  • 1 cup onion chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cups shredded Cheddar cheese
  • 1 cup green salsa
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup chopped fresh cilantro
  • 4 teaspoons ground cumin
  • 2 chipotle peppers in adobo sauce, chopped
  • salt and ground black pepper to taste
  • 12 (7 inch) flour tortillas
  • 10 ounces shredded Monterey Jack cheese
  • 1 cup whipping cream
  • 1/2 cup chicken broth

Preparation

Take a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook for about 15 to 20 minutes. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 baking dish.

Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.

Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.

Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Photo Courtesy: Google/ images are subject to copyright

Europe times European news Euro food recipe Crust Macaroni and Cheese
Food

‘Crust’ Macaroni and Cheese

By 936 0

Lets make some extra delicious ‘crust’ Macaroni and Cheese.

Ingredients

  • 2 cups elbow macaroni
  • 1 small onion, chopped
  • 1/4 cup butter, divided
  • 1 1/2 cups milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1 teaspoon prepared yellow mustard
  • 2 cups shredded Cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded Cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup dry bread crumbs

Preparation

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 inch glass baking dish. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter.

While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently.

Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top.

Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni. Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.

Photo Courtesy: Google/ images are subject to copyright

Europe times European news Euro food recipe Crispy Baked Chicken Wings
Food

Crispy Baked Chicken Wings

By 1689 0

Ingredients

  • 4 pounds chicken wings
  • 1/2 cup butter
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons ground paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly. Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces. Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes.

Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl. Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top. Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.

Photo Courtesy: Google/ images are subject to copyright

Europe-times-European-news-Euro-food-recipe-French-Baguettes-Homemade 2
Food

French Baguettes- Homemade

By 971 0

The long, thin loaf of French bread, ‘baguette’ that is commonly made from basic lean dough, is a healthy and tasty food. Lets make some homemade French Baguettes.

Ingredients:

  • 2 tablespoons honey
  • 2 envelopes dry active yeast (1 1/2 tablespoons)
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • Canola oil, for greasing bowl
  • Cornmeal, for dusting pan
  • 3 to 4 ice cubes

Preparation

Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes. Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water).

If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it’s ready.

Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn’t dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes. Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it’s about 12 to 14 inches long and 2 inches wide.

Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.

Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.

When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.

Cook’s Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it. Can serve with ricotta cheese and acacia honey.

Photo Courtesy: Sunaya Paison