Saturday, 31 July 2010

Thursday, 29 July 2010

Tandoori Chicken in Tomato Gravy

Tandoori Chicken in Spicy Tomato Gravy

3 large boneless, skinless chicken breast
1 tablespoon tandoori marinade spice

Spicy Tomato Gravy:
1 tablespoons butter
1 shallot, chopped
1 teaspoon minced garlic
1 teaspoon grated ginger
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 can diced tomatoes, drained
1/2 cup chicken broth
brown sugar
2 tablespoons sour cream

Slash chicken breast in several places. Marinate chicken with tandoori spice in refrigerator for at least 6 hours or overnight.

Preheat oven to 180C.
Place chicken breasts in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through.
Do not overbake the chicken, or it will be dry.

While chicken is baking, make sauce.
Melt butter in a large pot over medium heat.
Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add ginger, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add drained tomatoes, broth, brown sugar and salt.
Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat. Stir in sour cream.
Pour over baked tandoori . Serve over hot basmati rice.

Wednesday, 28 July 2010

Simple Dry Potato Curry

Simple Dry Potato Curry

10 new potatoes

1 tablespoon vegetable oil
1 shallot; finely sliced
2 cloves garlic. minced
1 small knob of ginger; grated
1 teaspoon ground turmeric
1/2 teaspoon cayenne powder
1 teaspoon ground cumin
1 teaspoon ground coriander

Cut Potatoes into 3/4 inch chunks. Boil potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside.

Heat oil in a large saucepan, add shallots. Fry for about 5 minutes until soft but not brown. Stir in garlic and ginger.
Add cooked potatoes, turmeric, cayenne, coriander and cumin.
Add a little water and stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are tender.

Tuesday, 27 July 2010

Streusel-topped Blueberry Cake

Streusel-topped Blueberry Cake

120g butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 3/4 cups milk
3 cups fresh or frozen blueberries

1/3 cup sugar
1/2 teaspoon ground cinnamon
50g cold butter

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.

Saturday, 24 July 2010

Sponge Cake with Rhubarb Swirl Cream

Rachel Allen's Sponge Cake with Rhubarb Swirl Cream

125g butter, softened
175g caster sugar
3 eggs
175g flour
1 tsp baking powder
1 tbsp milk
Icing sugar, for dusting

For the Rhubarb Cream:
100g rhubarb, trimmed and sliced
50g sugar
4 tbsp water
75ml whipping cream

Preheat the oven to 180°C. Grease and flour the sides of two 18cm (7in) cake tins, and line the bases with discs of greaseproof paper.

Cream butter and sugar until light and fluffy. Add the eggs one by one, beating well all the time. Sieve the flour and baking powder, and stir in gently, then stir in the milk until just combined.

Divide the mixture between the two tins, hollowing it slightly in the centre, so that it will be flat on top when cooked. Bake for 20-25 minutes. Turn out onto a wire rack and allow it to cool.

Meanwhile, place the sliced rhubarb, sugar and water in a saucepan, cover and cook over a gentle heat for about 10 minutes, until the rhubarb is soft. Take off the lid and boil while stirring until it is thick. Pour into a bowl and allow to cool. Whip the cream until it forms soft peaks, then fold in the rhubarb. Sandwich the cakes with the rhubarb cream and sprinkle with sieved icing or caster sugar.

Tuesday, 20 July 2010

Egg Briyani

Egg Briyani

1tbsp ghee
8 eggs (hard boiled)
1 large onion (finely chopped)
2 cloves garlic (minced)
2 bay leaves
1 cinnamon stick
1 black cardamom
4 green cardamom pods
1/2 tsp turmeric powder
1 tsp chili powder
2 tsp ground cumin
2 cups Basmati (long grain) Rice
21/2 cups water

Heat ghee in a deep pot and fry onions and garlic together with bay leaves, cinnamon and cardamoms, until fragrant.
Make small cuts around the eggs and add them to the pot.
Stir in turmeric, chili powder and cumin and fry for about 5 minutes.
Add pre-soaked rice and stir slowly and carefully for 2 minutes.
Pour in water and salt to taste, and cook over a moderate heat until the rice is tender and water is absorbed.

Sunday, 18 July 2010

Sagnlandet Lejre

The natural landscape with steep hills and many small lakes are shaped by ice during the last ice age.

Sagnlandet Lejre
The Land of Legends

A reconstructed village that takes us back to the stone-age.
It is run by an independent non-profit organisation established in 1964 as an archeological research and experimental centre.
In summer, it is populated by volunteer Danish families who, in name of research, dress in prehistoric furs and skins, use traditional tools to carry out chores.

19th century rural environment
~ recreates the lives of Danish farmers in their cottage dwellings.

Historical workshops: Pottery and weaving room.

The stone-age settlement Athra.
Early stone-age 12000 BC - 5000 BC

The iron-age village Lethra.
500 BC - 800 AD

The Viking site Ravnebjerg
800 AD - 1050 AD

The Viking marketplace.
Tradesmen, warriors, lords, wenches and thralls gather for the annual assembly, the Thing.

Thursday, 15 July 2010

Bollywood Brunch

Bollywood Brunch

Starters ~
Janet's Onion Bhaji and Pineapple Chutney
Anu's Vegetarian Samosas

Main Course ~
Butter Jeera Rice
Chicken Korma
Roasted Vegetables and Dhal Curry
Fresh Tomato Chutney
Cucumber and Mint Raita

Janet's Pistachio and Almond Kulfi