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Zlamushka Spicy KitchenZlamushka Spicy KitchenA scrumptious blog about my great passion for spicy cooking and other kitchen tales. A never-ending quest for all the hidden mouth-watering treasures of ethnic grandmas as well as curious 'ooh, what does this button do' experiments... A personal coll Articles
Mashed Potato and Vegetable Patties
2008-02-20 16:25:00 Mashed potatoes on Monday, patties on Tuesday and baked veggie cake on Wednesday. Sounds nice, but who is going to cook all that, eh? Well, I don't mind. This is actually a standard three day plan in our kitchen, which all together takes roughly half hour to make. The "recipe" (I would rather call it idea) came originally from Tompa, who learned the mashed potato from his Danish friend, however I am not sure how Danish the outcome is. But anyway, here it is - a simple no-brainer, universal recipe for:MASHED POTATOES AND VEGETABLES:prep time: 30 minutes500 g potatoes, cubed500 g cubed vegetables (I used parsnip, carrot and Brussel sprouts)1 big red chili1 onion2 cloves garlicmarjoram *oreganocoriander leavessalt, black pepper1 tsp crushed cumin seeds1 tbsp oil* TIP: Try Herb de Provence as seasoning instead of marjoram, oregano and coriander.Bring water to boil, add the potatoes and vegetables, lower the heat and let boil for 20 minutes or until soft. Meantime heat the oil in a fryi... More About: Vegetable , Potato
Monday Christmas Cookie (8) - Chestnut Truffles and Flowers
2008-02-18 05:44:00 No-bake truffles of any kind (chocolate, coconut, hazelnut, but also poppy, carrot or oatmeal) have been traditionally rolling around our Christmas table for years - partially because they are easy to make, but mainly because they present a great way of using up all sweet leftovers after struggling with real Christmas traditional recipes.Here are two simple ones for using up chestnuts:CHESTNUT FLOWERS:(gaštanové kvetinky)200 g flour75 g powdered sugar1/4 tsp salt1 egg100 g butter100 g chestnut purée *2 tbsp rum * Note: To make chestnut puree all you need to do is boil whole fresh chestnuts until soft. Once cooled down, peel their skins off and mash them. For a simple dessert, add some sugar and vanilla flavor to taste.Mix all the ingredients together and process to a smooth dough. Place inside the fridge for an hour. Roll out to a 0,8 cm thick piece and cut out flowers (or hearts, traditionally).Place on a baking rack and bake at 170°C until crispy. While still hot, sprinkle t... More About: Flowers , Truffles , Monday , Chestnut
Red Beet Borsch Soup
2008-02-13 08:45:00 Borsch is a typical Russian winter comfort food - well flavored red beat, pork and cabbage earthy stew. I remember growing up with a Russian family as neighbour's, whose mother would make gallons of borsch on a monthly basis. She would always invite us for a bowl, which we never refused. I remember it being a nightmare for us kids, since we weren't a big fan of cabbage of red beet. Then one year, the family moved out and we never had borsch again (which left only my dad upset).Ever since I became veggie-friendly I have re-discovered red beet in my cooking. And last Saturday, for the very first time, I managed to re-create that wonderful earthy taste of:RUSSIAN BORSCH:(борщ)600 g chopped red beets1 tbsp oil1 red onion2 cloves garlic400 g chopped root vegetables (traditionally celery root, parsnip, cabbage, carrot)1 tsp cumin seedsjuice of 1 lemonsalt, black pepper to tastevegetable brothchopped fresh parsley leavessour cream (to garnish)horseradish (to garnish)Peel the red beet... More About: Soup
Monday Christmas Cookie (7) - Carrot Truffles
2008-02-11 08:47:00 Simple, healthy and sweet. A nice fusion twist on a traditional Christmas table. This was what pooped into my mind after the first bite into these juicy balls. There is no real recipe for these, just a simple guidance. Having a lot of room to experiment, one can never get tired of rolling:CARROT TRUFFLES:(Mrkvové guľky)250 g grated carrot250 g crystal sugar1 lemon (juice and zest)oats cornflakesMix together carrot, sugar and a little water and sauté over the low heat until soft. Add the grated lemon peel and squeezed lemon juice. Add enough oats and cornflakes to end up with a thick porridge-like consistency. Take a tablespoon of the mixture and form to a ball. Once cooled down, serve as such. More About: Truffles , Carrot , Monday , Cookie
Green Gram Dosai
2008-02-09 07:00:00 I have to admit that I have never tried making dosai before. Not because I would not know how to, but mainly because their preparation requires pre-soaking and grinding and I either did not have time (I tend to think about cooking lunch early in the morning, which is generally too late for dosais) or the utensils (imagine me grinding all those moong dals in my pea-sized mortar and pestle :-SBut anyway, in summer we finally purchased my awesome little dark red kitchen helper - 1 button blender. Oh, how much I love it. Simple as it is, place all the stuff inside, cover and press "da ba´en", voilla! Dinner on the table.However lately we have been using it mainly for smoothies or Mexican Salsa and so failed to experiment. But watching my lovely blender loosing its abilities to be creative, I sometimes feel guilty for not stuffing it with something else rather than fruit or avocados.So being a girl of immediate action, I started browsing through all cookbooks thinking out a cunning plan... More About: Green , Gram
Monday Christmas Cookie (6) - Kumquat Roulade Or Cake
2008-02-04 06:59:00 Christmas back home can be quite extreme. On one hand, traditions are strictly followed and unquestioned. On the other hand, certain procedures have been somehow interpreted slightly differently over the years. You might remember my last year´s Christmas experience - lovely Christmas tree, presents, traditional dishes such as fried carp and potato salad, poppy seed buns with milk ("pupaky"), fish soup... etc. That is how it is supposed to be. Quiet, peaceful and full of spirits. Not that we ever fail to re-create such calm atmosphere every year, we just seem to reach it by different means.Music is a key element, since that is the only sound heard during compulsory silent dining experience. During these couple of hours, you re supposed to re-think your previous year and assess yourself (quite of a job, I tell ya ;-) And just like the rest of the country, we grew up listenng to "silent night" and other Christmas Church songs... Then one year our tape recorder consumed the "Christmas ... More About: Christmas , Cake , Monday , Cookie
Soy Milk Pancakes
2008-01-30 21:47:00 Making vegan pancakes has always been a challenge for me. I do not remember ever succeeding. Making them has been a breakfast nightmare for me, and for that reason I named them "paincakes" and decided that I didn't like them anyway.Having a long commune and not much time to run around the kitchen with my apron on, I have been trying to experiment on Sunday mornings intending to bring a bit of royal flavor to the breakfast table, rather than the one of cereals with soy yoghurt or soy milk.You probably know what I am hinting on here, yes, I did fight my paincake nightmare again this morning. Found the most simple recipe and was amazed by the results. Tompa jumped out of bed immediately and attacked his plate.SOY MILK PANCAKES:prep time: 25 minutesmakes: 6 big pancakes125g whole grain flour (I used spelt)pinch of salt200 ml soy milk (I used vanilla flavored)1 tbsp soy yoghurt (optional, to fluff them up)oil for greasingMix all the ingredients to a smooth liquidy batter. Take care to ... More About: Milk , Pancakes
Monday Christmas Cookie (5) - Coconut Puffs
2008-01-28 16:03:00 Everybody knows coconut kisses. It might be under different names, yet everyone cannot fail to recognize these soft, puffed up coconut chewy balls. As by tradition, coconut kisses do make their annual appearance at Slovakian Christmas "dessert tables". They are easy to prepare, gluten free, but not exactly healthy. Part of the Christmas fun for me is that even though I rarely eat them, I get to knock myself out with trying numerous baking recipes that I would generally leave where they are. Anyhow, here is a little "muah" from me:COCONUT PUFFS:(kokosové pusinky)prep time: 2 and half hoursmakes: lots5 egg whites300g powdered sugar250g dried dessicated coconutFoam the egg whites and mix in the sieved sugar. Continue stirring over a pan with boiling water for about 20 - 25 minutes or until thickened. Let cool down partially and mix in the coconut.Scoop little piles of the mixture with a teaspoon and place them on a greased baking dish. Set the oven to the lowest possible temperature a... More About: Coconut , Monday , Cookie
Squash With Sesame Seeds
2008-01-24 18:24:00 If asked about my most favorite cuisine on earth I would reply Indian for its variety and Korean for its terrific taste. Since there are many Indian places to eat around, when given a choice, I would go for a good spicy Korean.Since my Korean cooking abilities are quite unrefined, when Tompa went to Korea this autumn, I asked him for a nice traditional cookbook. But he did not bring me one, he brought me two. The first weekend afterwards, we welcomed with a crazy three meal course Korean.Following is a very simple stir-fry done in no time. Originally, dried squash is soaked, sliced and used, but since I got hold of the fresh kind, there was no need for re-hydration:SQUASH WITH SESAME SEEDS:(Hobak - bokkeum)1 cup zucchini, cut into long thin stripes2 tbsp soy sauce1 tsp brown sugar1 spring onion2 cloves garlic1/2 tbsp sesame seeds1 tsp Korean paprika powder1 tsp sesame oilHeat the oil in a wok and brown the garlic. Add the zucchini stripes and cook over low heat until soft. Add the r... More About: Sesame , Squash , Seeds
Monday Christmas Cookie (4) - Bratislava Rolls
2008-01-21 06:14:00 When craving for a piece of bakery, Bratislava Rolls are an excellent choice. These little croissant shaped fluffed up goodies make a wonderful "dunkable" tea time snack. Traditional Slovakian ones come with sweet poppy seeds, walnut or curd filling, but I am sure any firm filling will do (even the savory ones). This Christmas we made a few with chopped walnuts, but mainly my most favorite - with poppy seed.This time, I would like to contribute them to Bread Baking Day #6 hosted by Eva over at Sweet Sins. This month´s theme is Shaped Bread. I hope this one does it, Eva.BRATISLAVA ROLLS:(Bratislavské rožky)Prep time: 90 minutes2 egg yolks150 g powdered sugar250 g margarine550 g plain flour30 g fresh yeast1 tsp crystal sugar1/2 cup milkpinch of saltegg (to glaze)fillings *Heat the milk until lukewarm (If the milk is too hot, it will kill the yeast bacteria and dough will not rise). Mix in the crystal sugar and crumbled yeast. Let rise for about 15 minutes. Meantime, zap the margari... More About: Monday , Cookie
Spinach Carrot Stir-fry
2008-01-18 18:51:00 One of my absolute lazy-crazy stir-fry favorites. Great as a side dish to pretty much anything. Such a simple, quick dish, yet so festive - colorful and tasty.One of my new New Year resolutions was to become a pure vegan for a month. Since I used to be one for more that a year, this was not a headache. The only thing I had to do is to dust off all my Good´ol vegan recipes, with this one, being a wonderful alternative to the traditional Thai Pak Boong Per daeng.This original side dish comes from Vietnam (known as Horenso), yet the method is slightly different. The spinach leaves are boiled together with sliced garlic in salt water and mixed with sesame seeds and fresh carrot stripes. I decided to stir-fry all of it instead.SPINACH CARROT STIR-FRY:(Horenso)prep time: 15 minutesserves: hard to say1 huge bunch spinachcarrots sliced into long thin stripesgarlic cloves1 big green (red) chili1 tbsp oilsoy saucesesame seeds (optional)Simply as it is, wash the spinach leaves, the chilies an... More About: Carrot , Spinach
Baked Vegetable Stew
2008-01-16 17:42:00 I was very happy to hear about this month´s Weekend Cookbook Challenge theme - Vegging Out! for it gave me a perfect opportunity to present the latest item in my cookbook collection - Vegan by Tony Weston and Yvonne Bishop (with their own blog!).After gorging out at every meal occasion in London two weeks ago, me and Tompa simply could not think clearly any more. Our celebratory New Year´s trip turned into a feast quest. Brick Lane, Oxford Street, Baker´s, China town... how can you just pass by all those wonderful smells of fresh bakery, curry sauces and noodle soups?It was not only until on one of our last days in The Chubby Camp, we ran into a little tiny corner eat out - vegan, organic, happy looking. Bamboo interior, earthen jugs and pots were yelling for attention. Since we both used to eat "those" things (and I do not mean earthen pots or bamboo interiors) in our separate pasts, we agreed to fill up on a bit of nostalgia and some "earthen stew".An interesting menu consisted... More About: Baked , Vegetable
Monday Christmas Cookie (3) - Cinnamon Hearts
2008-01-14 07:23:00 Another traditional cookie in our Christmas family - nutty, lemony with a hint of alcohol, simply festive. The best thing about them (among all those other unhealthy Christmas treats) is, that they are gluten-free, meaning no flour is used whatsoever. Another interesting thing about these little hearts is that they need to dry overnight before they are baked. Unusual...Originally, these cookies are star shaped in order to contribute to the snowy white madness. This year, my parents decided to bake hearts instead. Does it really matter? As long as they taste good.CINNAMON HEARTS:(Škoricové srdiečka)prep time: 1 hour + 1 hour in the fridge + overnight to drymakes: 70 stars5 egg whitessalt450 g sugar2 tsp cinnamon1 tsp lemon zest20 ml cherry liquor500 g almonds, blendedWhisk the egg whites together with salt and add the sugar. Foam up nicely. Keep 1/3 aside for topping. Slowly add the lemon zest and the liquor. At last, blend in the almonds and form to a dough. Roll out to a 1/2 c... More About: Cinnamon , Monday , Hearts , Cookie
Monday Christmas Cookie (2) - Cappuccino Chocolate Hearts
2008-01-07 06:58:00 My dear Bindiya.I have been thinking really hard about your "...a few of my favorite..." event. As much as I wanted to participate for weeks now, I just couldn't bring myself into baking something chocolatey for you. Not that I do not like it, it s just Christmas have brought so much sweetness to the house that if I tried one more, Tompa would start thinking I am trying to make a sugar ball out of him.So the unspoken rule was, no baking in da haus! But with holidays like this, one cannot avoid extra 3, 4 ,5 kilos. Instead, we went home to Slovakia to visit my family, where sweets were piling up like garbage (sorry, mum, it was just a metaphor ;-)Had to try all of them over and over again. The one I am giving you today is the one I was looking for. Bitter and sweet, soft and nutty, half-covered in chocolate with an almond eye witnessing it all. My little heart goes out to you:CAPPUCCINO CHOCOLATE HEARTS:prep time: 45 minutes + 1 hr in the fridgemakes: a big pile200 g flour1 egg yolk... More About: Chocolate , Monday , Hearts , Cappuccino
Monday Christmas Cookie (1) - Slovakian Honey Cakes
2007-12-31 09:03:00 Last month at work has been really bad for my shapes. Actually, I became really shaped this time, way more than I wish I would. You guessed it - pre-Christmas craze. Danes are amazingly fond of sweets. They give cakes, cookies and sweets as an excuse for any occasion: last day at work, B-days, Weddings, Friday croissants...Plus they really make sure that sweet is sweet. And I thought we (we means Slovak) are the oversugared cooks. I was mistaken...Anyway, complaining will not do me any good (how many calories do we burn while complaining, btw... Does anyone know?).... It was fun (after all) to try out all the different candies, cookies, desserts and cakes. I even learned how to bake one of them and enriched my Danish with the word "slik" - candy. (I really like the way it sounds, it is very "in").On my last day at work (for this year only), I felt obliged to contribute to the "cookie madness". Since several people were curious earlier how I like the Danish ones and what we eat for C... More About: Cakes , Honey , Monday , Cookie
Traditional Slovakian Christmas Dinner
2007-12-27 10:31:00 It has been almost 6 years I have not been home for Christmas . It has been a time when wherever I was at that time of the year, Christmas was not a holiday to celebrate. Therefore coming back home was a whole new experience on its own. This year, Tompa was joining me for his very first time.Several things have changed... My parents bought a new sofa, re-arranged the furniture, bought a brand-new Christmas tree, they themselves got older, my now married sister is pregnant... surprises on their own.But these changes are quite minor to me, Tompa himself has been thrown into a completely new world. Even though his roots are partially Slovak, he has not witnessed the traditional Christmas feast in decades. Yet, slowly, as the evening was approaching, little glimpses from his childhood were popping into his mind every now and then. Here is the whole story:Christmas in Slovakia starts with the dinner on the 24th, traditionally at 18.00. We had a minor delay in cooking, therefore started an... More About: Dinner , Traditional
Kufta Curry Sauce
2007-12-19 09:07:00 ... Tompa´s absolute most favorite one. Each time I am making kufta (any kind) I always hear him suggesting: "...And we need to have that kofta curry sauce with it..."You would imagine that I sigh and mumble off to the kitchen, but I actually don't. For some simple reason. This gravy is so easy and quick to make that one cannot complain. Ready in less than 25 minutes, this spicy sauce is all you need to flavor up your kufta balls ;-)I intended to keep this recipe a secret until I have a good reason to post it.And then I got two:1. I got an e-mail from my reader Aparna Krishnan wondering: "...if you can give me a nice easy recipe for a dip? A dip for Zucchini Koftas?" Since it is always my utmost goal to satisfy every recipe request I receive, I was more than ready to publish one.2. And then, round about the same time, as I read about Grindless Gravies event hosted by Sra of When My Soup Came Alive I knew I just HAD to post this one... She was basically asking for this one.KOFTA CU... More About: Curry , Sauce
Brune Kager
2007-12-08 08:32:00 December at our sweet kitchen is generally filled with cinnamon, cloves, orange peels, raisins, apples... Christmas in one word. This is particularly true at work and pre-Christmas get-togethers. At my most recent ones, my colleagues and I were welcoming December in a very traditional Danish way. Lots of pickled herrings, fresh (rye)breads, meat balls, potatoes... aaaaand Brune Kager ("Brown Cakes"). These little tasty cookies are filled with Christmas spices like cinnamon, cloves or ginger. I ate tons of them and could not get enough. Luckily, I managed to snitch the baker´s recipe:BRUNE KAGER, Skårne(Brown Cookies)prep time: 1 hour + overnight in the fridgemakes: 120 cookies250 g butter125 g light syrup200 g brown sugar2 tsp baking powder1 tbsp cold water3 tsp cinnamon powder1 tsp powdered cloves1 tsp powdered ginger1 tsp allspice1 tsp powdered badyan25 g orange peel100 g chopped almonds400 g flourIn a pan heat the butter, syrup and sugar until the sugar dissolves. Take off the ...
Meat Pie - Poultry Stuffing
2007-12-08 06:00:00 When I was a little girl (don't all childhood food stories start like this?), my mum would make stuffed chicken every other Sunday (the other one would be schnitzel or something similar). We used to love this one. Even my dad, who is not a chicken fan would help himself twice. Now that we don't live together any more, our Sunday traditions naturally disappeared. But after learning about Anna´s annual Festive Food Fair event, this little story glimpsed in my mindimmediately.I decided to re-create this baked mish-mash that I learned it from my mum, who learned it from her mum… Traditionally, we use it as a chicken stuffing. But since it is such a big hit back home, people tend to make enormous amount of it, use a part of it as a stuffing and the rest, they bake in a separate dish to be sliced up as a :MEAT PIE :(mäsový koláč)prep time : 1 hourserves: 4 people10 bread rolls (the older the better)200 g chicken liver3 eggs100 g butterSalt, pepperParsleyCut rolls into 1 cm thick ... More About: Meat , Poultry
Dal Kootu
2007-12-03 19:54:00 Tompa loves dal. Zuzka loves Tompa and therefore Zuzka cooks dal as often as possible.This is how simple it gets in our kitchen. The only little challenge is that I tend to get bored if I am asked to cook the same dish all over again, which often results into poor results. You know how it is, you pay less attention, a little this or that here and there and the next thing you know Tompa is knitting his eyebrows wondering where his favorite Dal Dish went...So! In order to be the perfect luvable attentive wife soon-to-be, I need more.... (dal recipes). Here is one adapted from my favorite Dakshni cookbook that I bought on my last trip to Japan! I have extracted the masala from the recipe and tried it with different dals. Tastes different each time a different grain or tadka is added, which is what I really like about it!Tompa s eyes were bigger than the ones of a tarsier ....DAL KOOTU MASALA(Poritha Kootu masala)prep time: 20 minutesserves: spice base for a curry for 21 tbsp oil3/4 tsp...
A SPOONFUL OF CHRISTMAS - Round up
2007-12-03 05:58:00 Merry Christmas to everybody :-) Ok, I know I am screaming a bit too early, but ...if you knew what I know you would be running around like your butt is on fire, too ;-)All this months, you have been sending me presents, one by one, all beautifully wrapped. I am in great awe and still cannot recover (Tompa is getting jealous ;-).This event has been a great inspirational quest for me for various reasons:I love food and I love presents.(Analogically) I love cooking and I love giving presents.I love blogging about all that. Combining all these passions, I couldn't have done anything else. So...I guess it is the highest time to admit: The Xmas hasn't even started yet and I already received 58 presents. It is now my turn to share them with you.1. SPICYYYYYYY :-)The very first guest that showed up at our pre-Christmas party table was Bindiya of In Love With Food. She decided to surprise me with her Mom´s Garlic Chili Pickle. Bringing a jar of super spicy pickle to a super spicy spice l... More About: Round Up , Round , Spoonful
Chili brownie muffins
2007-11-24 06:52:00 A long time ago, I was very excited to discover a bar of chocolate flavored with chili. Of course, I bought it, ran home and had a bite immediately. It didn't taste that great, though.... Well, ever since then, it has been sitting in my shelf, half eaten.This Saturday, Tompa was about to return from another business trip, so I wanted to surprise him with something sweet. I browsed through some recipes, but realized there wasn't much ingredients in the house... Lazy as I was, instead of moving my butt towards the store, decided to browse more recipes, hoping to find something not-much-in-the-kitchen-friendly. And I really did. The original recipe calls for 2 eggs which I substituted for 1 banana, butter (I went for margarine) and dark chocolate, that I FINALLY had a reason to substitute for that old-ass chili chocolate... The whole recipe was a brownie, originally, but since I only had enough ingredients for a half of it, I used some muffin cups instead. YES, I pretty much changed ... More About: Muffins , Chili , Brownie , Muffin , Hili
Mung Bean Sprouts - Home Grown
2007-11-19 16:51:00 Sprouts are considered to be the freshest vegetable that stays alive even at the moment when you are about to eat it. They are rich in minerals, vitamins and most of all, proteins. Their extraordinary effects are well known in history and proven by modern medicine....In China, up till today, the bamboo sprouts are automatically added to meals not only to increase immunity against skin or digesting troubles or against muscle aches, but also precautionary. English seafarers on their long trips used to eat sprouts to prevent from scorbutic. In Africa the sprouted millet is used to prepare African beer. In Slovakia, we haven’t stayed in the back either, having used wheat sprouts to make malt that prolongs the vitality of yeast, thus keeping bread, yeast dough or cakes fresh in a long run...In order to sprout, you will need various seeds. In normal state, they are dry and hard guarding a tiny little embryo inside them. They can persist for decades like this. If we create favourable con... More About: Home , Bean , Grown
Baked Hokkaido Pumpkin With Herbs
2007-11-14 07:15:00 Back in Slovakia, orange pumpkin is considered exotic. Only recently, it started appearing in stores some time around autumn. However, most people do not buy it, for one simple reason. They have no idea what to do with it. Hokkaido pumpkin (how we call it) is very sweet compared to our traditional white-greenish pumpkin (in English spaghetti squash or white "pattypan" squash).Therefore the vendors started attaching little recipe books to the pumpkin when selling. My mum all excited brought one home for me. It was my very first time cooking pumpkin, so I was quite excited myself. I prepared one of the simple baked dishes featured in the little attached recipe book. Here it is:BAKED HOKKAIDO PUMPKIN WITH HERBS:prep time: 45 minutesserves: 4 people1 medium sized pumpkin1 kg potatoesmarjoramoreganobasilHerb de Provencesaltcaraway seedsoil1/2 cup vegetable broth (optional)Wash the pumpkin properly, cut in half, scoop out the seeds and without peeling the skin, cut the Hokkaido pumpkin in... More About: Baked , Pumpkin , Herbs
Jerusalem Artichoke Soup
2007-11-10 09:51:00 When I first saw The Ugliest Gourmet hosted by Cathy of Not Eating Out In NY, I was rather amused, yet seriously thinking about participating... I just wasn't sure what to make. Not that I am an amazing food designer or photographer, but somehow, the food itself turns out somehow "lookable". I guess it is the color or shape of certain ingredients that lightens the dish up.Keeping this in mind, I was looking for ingredient, that is rather hard to work with. Finally, I found one:Jerusalem artichoke, also known as topinambur or sunroot. This beautiful earthen vegetable, you ask? Well, I do agree that there is something stunning about this unusually shapy pinkish root, but trust me, once you peel this beauty off, you re left with rather spotty transparent "potato". I say potato, because I use it as its healthier substitution whenever potatoes are required.The biggest disadvantage of its transparency is that it absorbs any color it comes into contact with. Therefore in Slovakia, we trad... More About: Soup
Punjabi Wadi Curry
2007-11-04 14:29:00 A couple of weeks ago, Saju of Chachi´s Kitchen published a recipe for Punjabi Wadi Curry , that was the very first time I heard of those thingies. I complimented on them and wondered where I could get a pack. That was when Saju wrote me an e-mail asking for my address. A week later, I was sitting on the train to Copenhagen opening a small white parcel wondering what was inside. "Enjoy, Saju" said a little note next to a half bag of Punjabi Wadi.I couldn't wait to get home to try them. The day after, guess what we had for lunch ;-)PUNJABI WADI CURRY:prep time: 1 hourserves: 3 servings2 tbsp oil4 Punjabi Wadis1 cup veggies (I used sunroot (topinambur) and broccoli)2 tomatoes1 onion3 cloves garlic1 yellow chili1" ginger1/2 tsp chili powder1 tbsp coriander powder1/2 tsp garam masala1/2 tbsp dried fenugreek leavessalt to tastetadkaBreak the wadis into small pieces and shallow fry them in heated oil. Set aside. Meantime, chop the onion, garlic and chili and grate the ginger.Heat another...
Coconut masala and Omelette Curry
2007-10-31 10:41:00 This simple masala is one of my favorite "quickies". It is probably why I keep making it most often. Making this masala takes no time and not much effort either.COCONUT MASALA:spice ladder: ***prep time: 5 minutesserves: 22 tbsp grated coconut½ tsp cumin seeds½ tsp fennel seeds2 tsp coriander powder½ tsp red chili powder¼ tsp turmeric powder½ tsp garam masala powderGrind coconut, cumin and fennel seeds, mix in coriander, chili, turmeric and garam masala powders and enough water (2 tablespoons) to make a thicker paste. You´re done. If you re not going to use the masala right away, store in airtight container in refrigerator and use within 4 days.To make a simple masala curry, you will need:2 tbsp oil2 onions1 coconut masala mix2 potatoes3 green chilies3 tomatoes1 tsp cider vinegarsalt to tastecoriander leaves (as garnish)To make the curry, heat the oil in a frying pan and brown the thinly sliced onions. Add the coconut masala, cubed potatoes and fry for 3 minutes more. Add more... More About: Coconut , Curry , Mele
Date Oatmeal Porridge
2007-10-28 18:49:00 My favorite winter breakfast. A bowl of nice, warm oatmeal porridge to warm up my day. Making oatmeal porridge is A simple, B cheap, C fast and D easy.The little healthy thingy about the one I make is that it is sweet, yet there is no sugar involved. The secret ingredient, you ask? Dates.... dried dates. I love to use these little friends each time sugar is required in a recipe. Work especially well when cooking.Some of you might have noticed that if you use honey in baking, the sweetness is somehow gone (or maybe I am just using a weird brand oh no-honey?)... Anyway, the sweetness of dates stays all the time. And only one date adds enough taste for a serving... But here it is, my daily fiber-shot:DATE OATMEAL PORRIDGEprep time: 10 minutesserves: 2 hungry morning birds1 cup soy milk1 cup water1 cup oatmeals2 -3 dried datespinch of salt(optional ingredients)vanilla podcinnamonraisinsdried fruitschopped nutsHeat the soy milk in a cooking pan. Chop the dates finely and once the milk is... More About: Porridge , Oatmeal
A SPOONFUL OF CHRISTMAS - new deadline!
2007-10-28 16:13:00 Several of you have been asking me to postpone the deadline of A Spoonful of Christmas for a couple of weeks, since there are quite a few blogging events going on right now. And we all have to work and feed our kids and pets and clean, watch TV, socialize and all that jazz.... Plus, some of us would prefer NOT to think of Christmas this early...Yes, of course, I understand.... and therefore, I am postponing the deadline for another month... After all, 1st of December is not that far and we all will be in a much better Christmassy mood.I still want to thank all of you guys who made it on time with all your wonderful entries.Lets all enjoy the pleasure of sharing foods as a gift for a bit longer then :-)Here are the rules, still the same... More About: Deadline
Okara Granola
More articles from this author:2007-10-26 20:10:00 For many years, I have been having oatmeals or cornflakes for breakfast. I cannot tell why, but I never got bored of it. I guess it is because I have always been pretty creative with them. Today I would like to share something a bit unusual, but very healthy (as always). We are going to make breakfast cereals, but this time, with a bit of a twist. And this, we will achieve by utilizing OKARA - the leftovers you get when making soy milk.Okara is super high in fiber, protein and calcium (the meats for vegans). However nowadays, one of the most appreciated advantage of using okara as morning muesli is that, unlike other grains, soy is gluten-free. For these (and more) reasons, I hate to hear about other people throwing this goodness away.Doesn't a morning bowl of nice crunchy granola look a lot tastier?OKARA MUESLI:prep time: 100 minutes2 cups okara1 cup oatmeals1/2 cup brown sugar1 tsp baking soda1/2 tsp salt1 1/2 tsp cinnamon1/4 tsp nutmeg1/2 cup yoghurt2 tbsp syrup1/2 cup coconut f... 1, 2, 3, 4 |
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