europe times european news trendy cookery cooking recipe food dishes Mouth Watering aromatic Indian Masala Chai recipe
Food Lifestyle Trending

‘Drink’ some Indian Spice

By 1001 0

Indian spices are aromatic and flavorsome. While looking through the authentic Indian cuisine, Masalas (spices) are always included in the recipes. Here is an aromatic Indian Masala Chai recipe!

Ingredients

  • 6 cloves
  • 2 star anise
  • 7.5 cm cinnamon stick
  • 5 cardamom pods
  • 1 tbsp black Assam Tea
  • 400 ml whole milk
  • 3 tbsp sugar or honey for taste

Preparation

Put the spices listed above (excluding sliced ginger) in a mixer grinder. Crush and grind them with a pestle until they break into small pieces and produce a striking aromatic scent. Place the crushed spices, sliced ginger, and tea leaves in a saucepan and warm on a medium heat for 3-4 minutes. Using a wooden spoon, stir frequently to ensure the mixture does not burn.

Add 650 ml water to the pan and bring to boil on a high heat. Reduce the heat and let the tea simmer, all the while stirring with the spoon. Add the milk and sugar and continue stirring. Simmer for further 2 minutes, allowing all the ingredients to blend. Remove the pan from the heat and strain the tea into a teapot. Pour into mugs or cups from a little height to create foam on the surface. Apart from these ingredients, you can add 1 tablespoon of unsweetened cocoa powder or chocolate at the end of simmering, right before the tea is strained.

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europe times european news trendy cookery cooking recipe food dishes Mouth Watering Swedish Pancakes
Food

Swedish Pancakes

By 879 0

The thin rounded flat ‘Pancakes’ are always a tempting food. Traditional Swedish variations are exotic. Lets look at the Swedish pancake recipe!

Ingredients:

  • 8 tablespoons unsalted butter
  • 1 3/4 cups whole milk
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Confectioners’ sugar, maple syrup and fresh fruit, for garnish

Preparation

Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.

Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter.

Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds.

Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners’ sugar, syrup and fresh fruit.

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europe times european news trendy cookery cooking recipe food dishes Mouth Watering Chicken Divan
Food

Chicken Divan

By 1191 0

Chicken Divan is a chicken casserole usually served with broccoli, almonds, and Mornay sauce. The dish is now commonly prepared with regular Parmesan cheese and remains one of the most classic American casserole dishes today. Lets see how to prepare this delicious recipe!

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 4 cups broccoli florets, or to taste
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon dried parsley
  • salt and ground black pepper to taste
  • 3 cups cauliflower florets
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon lemon juice
  • 1/2 cup mayonnaise
  • 2 cups shredded Cheddar cheese

Preparation

Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.

Preheat oven to 350 degrees F (175 degrees C). Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper. Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.

Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce. Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Mouth Watering Savory Italian Stew
Food Trending

Savory Italian Stew

By 845 0

Here is an easy one-dish meal recipe that will melt into your tongue!

Ingredients

  • 1 pound bulk Italian sausage
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 can (8 ounces) tomato sauce
  • 1 medium carrot, thinly sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 small zucchini, sliced
  • 1/3 cup chopped green pepper
  • 2 tablespoons minced fresh parsley
  • Grated Parmesan cheese

Preparation

Cook sausage and onion in a large saucepan over medium heat until meat is no longer pink and onion is tender. Drain. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, carrot, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Gently stir in the tortellini, zucchini, green pepper and parsley. Cover and simmer for 20-25 minutes or until tortellini is tender. Serve with cheese.

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europe times european news trendy cookery cooking recipe food dishes Mouth Watering shahi paneer creamy authentic Indian dish
Food Lifestyle

Haven’t tasted this creamy authentic Indian dish yet?

By 1026 0

Prepare yourself, for an incredible traditional Indian dish that will melt into your mouth with a flavorsome and spicy taste. Get your table ready with the ingredients to make the authentic ‘Shahi Paneer’, a preparation of paneer, originating from the Indian subcontinent, in a thick gravy made up of cream, tomatoes and Indian spices.

Ingredients:

  • 500 gm cubed paneer
  • 1 inch finely chopped ginger
  • 1/2 cup beaten yoghurt (curd)
  • 6 finely chopped tomato
  • 1 cup milk
  • 5 tablespoon ghee
  • 1 cup milk
  • 1 teaspoon salt
  • 4 finely chopped green chilli
  • 2 chopped onion
  • 1 teaspoon powdered Red chilli powder
  • 3 crushed black cardamom
  • 1 teaspoon powdered garam masala powder
  • 1/2 cup chick peas
  • 4 tablespoon tomato ketchup
  • Chopped coriander leaves for garnishing

Preparation

Heat 3 tbsp of ghee in a pan. Saute onions, ginger, green chillies and cardamoms for 4 to 5 minutes. Add tomatoes in the pan and cover with a lid. Cook for 8 to 10 minutes. Add the beaten curd and cook for another 5 minutes. Pour 1/2 to 1 cup of water and cook for a minute.

Remove and transfer to a mixer jar to prepare a puree. Blend till smooth and keep aside. Heat the remaining ghee in another pan. Add the ground gravy along with red chilli powder, garam masala powder, tomato sauce and salt.

Bring to a boil or till the gravy turns thick. Add paneer cubes, chickpea and milk in the gravy. Cook for another 3 to 5 minutes. Once done, turn off the heat and transfer Shahi paneer dish in a serving bowl. Garnish with coriander leaves and grated paneer. Serve hot with rumali roti or chappati.

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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 1092 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.

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

Hedgehog Cookies

By 935 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.

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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 1005 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 Mouth Watering Chocolate Sheet Cake
Food

Mouth Watering Chocolate Sheet Cake

By 1168 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