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Today was once again a beautiful day. The matches today were quite interesting. The two I watched brought me great joy.
First up was Brazil v Portugal. Though I thought the match was going to be epic, it was slightly boring owing to stalemate, gridlock, no goals and 7 yellow cards in the first half alone. But I was joyous that Portugal made it through to the round on 16.
The second game was much more to my delight! Spain v Chile. It was quite a wonderful match, with David Villa scoring Spain's first goal and another also in the first half. While Chile scored in the opening minutes of the second half, I was unperturbed, I knew Spain would make it. Ask my friend Monique, I called the 2-1 score from the very beginning.
So both Spain and Chile are through. Today's drink recipe is in honour of Spain and its one of my favoutites. Its a basic, simple Sangria.
Ingredients
3 1/4 cups ( 26 fl. oz) dry red wine
1 tbls sugar
Juice of 1 large orange
Juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
2 medium peaches, peeled, pitted and cut into chunks
1 cup (8 fl. oz) club soda
Method
1. Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well
2. Refrigerate overnight
3. Immediately before serving, mix in the club soda for added fizz
4. Ladle into cups with ice cubes
I thought today would be a wonderful day. Alas! it isn't, it sucks in fact. While I was excited about England's victory yesterday,today I was crushed when Italy was defeated by Slovakia, earning them a most shameful plane ticket back home.
Ugh! I'm too distraught to blog any recipes today. I don't even want to eat. I hang my head in shame and feel sad for my Italian people.
See ya tomorrow! Tons of great matches tomorrow. I cant be disappointed
Today I am so excited. Why you ask? Because England has qualified for the round of 16. England being my team, my favourite, this news pleases me and I thought the match was quite good. Their 1-0 victory over Slovenia was well appreciated. Thanks Defoe ans Milner. Oh as well, good game Rooney and way to take that 6 inch off the ground header for the team Terry.
Since they have achieved beautiful success, today's recipe, Shephard's Pie, comes from nowhere else except England.
A super brief history of Shepherd’s Pie, according to my favourite unauthenticated site: Wikipedia:
Cottage pie refers to an English meat pie made with beef mince and with a crust made from mashed potato. A variation on this dish using lamb mince is known as shepherd's pie. Unlike standard pies, cottage or shepherd's pie does not include a bottom pastry crust.
The term "shepherd's pie" did not appear until the 1870s,and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton
1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes)
2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan
3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4. Add ground beef and sauté until no longer pink
5. Add salt and pepper Add Worcestershire sauce
6. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist7. Mash potatoes in bowl with remainder of butter, season to taste.
8. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
9. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
4 Boneless which breasts
4 eggs (beaten)
4 cups of bread crumbs
Salt
Dried Parsley
Dried Oregano
2 cups Vegetable oil
Method
1. Place each chicken breast between 2 sheets of plastic wrap and pound till the chicken is about 1/2 inch thickness
2. Season with salt to taste and sprinkle with Parsley and Oregano
3. After seasoning, dip in beaten egg and coat with bread crumbs
4. Heat oil
5. Fry each piece on breaded chicken
As promised, I am back! And we are back to the wonderful, beautiful country of Italy. It's one of my favourite countries and I love, love, love the food!
So in true spirit of the World Cup, I thought I would bring a recipe from a country which is in my top 8 teams to win the whole thing. Even if they fall out, Italy will always have their culture, their men and for the proposes of this blog, most importantly their food. ;) lol.
Today's recipe is Minestrone soup. I first had it at Olive Garden and I loved
it. But before you learn how to make it, a bit of history
A brief history of Minestrone Soup, according to my favourite unauthenticated site: Wikipedia:
Minestrone (Italian: minestra [soup] + -one [augmentative suffix] hence "the big soup," the one with many ingredients) is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. In Slovenia, it is known as mineštra.
There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Angelo Pellegrini, however, argues that the base of minestrone is bean broth, and that Roman beans "are the beans to use for genuine minestrone."
Minestrone is one of the cornerstones of Italian cuisine, and is just about as common as pasta on Italian tables
So here goes. Minestrone Soup!
Ingredients
2 cups zucchini, diced
1/4 teaspoon black pepper
1/2 teaspoon powdered garlic
2 x 450g cans of chicken broth
1 x 400g can Italian style stewed tomatoes, coarsely chopped
1 x 450g can of red kidney beans, drained
1 x 300g package of frozen peas and carrots, thawed
1/2 cup of uncooked small shaped macaroni
1/2 cup grated Parmesan cheese
Method
1. In a large pan combine the zucchini, pepper, garlic, chicken broth, tomatoes, beans, peas and carrot
2. Bring them to a boil then reduce to a simmer for 5 minutes.
3. Add the macaroni and simmer for another 10 minutes while stirring occasionally
4. Stir in the Parmesan cheese and serve.
If you want, you can also add other vegetables that you like such as mushrooms, corn, celery, potatoes, cabbage, green pepper or whatever suits you. Some people even add a pound of ground beef or maybe some bacon or ham to this recipe.
Like when I went to Olive Garden minestrone may call for fresh warm bread to go with it, but you don't have to.
Well friends, I've been out of the realm of internet for the past week or so. But fret not, i'm back on my way to civilization with tons of new recipes to share with you. I'll be back on Monday June 21, with some recipes inspired by my favourite teams playing in the greatest sporting event of the year, World Cup!!
привет! Hello! When people think of Russia, they think about the Russian revolution, Molotov, Stalin and Lenin. When I think of Russia, it sort of reminds me of my childhood, watching Anastasia and being saddened at the demise of the Russian royal family and the disappearance of the czar's daughter, Anastasia at the hands of the wicked and villainous Rasputin. I was so excited about the movie, I even had the soundtrack.
However, when I think of Russia, I also think of Chicken Kiev. This delicious stuffed, breaded chicken breast is hearty and a little calorie heavy because of the butter. But if you're not worried, this is gonna be a great, easy dish to make.
A super brief history of Chicken Kiev, according to my favourite unauthenticated site: Wikipedia:
Chicken Kiev is a popular sandwich of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.
This famous method of preparing chicken is probably not of Ukrainian origin as the name Kiev, the national capital, would imply. The Russian food historian William Pokhlebkin claimed that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century and was renamed Chicken Kiev (kotleta po-kievski) in one of the Soviet restaurants in later years.
Chicken Kiev!
Ingredients
8 tbsp(1 stick) unsalted butter, room temperature
1 tsp dried parsley
1 tsp dried tarragon
1 tsp salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 tsp water
2 cups bread crumbs, plus 1/4 cup for fillingVegetable oil, for frying
Directions
1.Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer
2. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer
3. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap
4. Squirt chicken lightly with water and squirt the top of the plastic wrap as well
5. Pound to no less than 1/8-inch thickness
6. Season each piece of chicken with salt and pepper7. Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast
8. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly
9. Repeat with each breast
10. Place chicken in refrigerator for 2 hours, or up to overnight
11. Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan
12. Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F
13. Dip each breast in the egg mixture and then roll in the bread crumbs
14. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F15. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.
Hope you've enjoyed cooking and eating the chicken Kiev. Russia bids you pleasant eating and goodbye. до свидания!
स्वागत वापस! Welcome back! Our global visits, take us today to the largest country in South Asia, the 7th largest country in the world and the second most populous country on the planet, with over 1 billion people, INDIA!!
Indian food is delicious, nutritious and if you want, a little spicy. I love Indian food with their spices such as curry and sauces such as tamarind. But hands down, one of my favourite Indian foods is Roti. It's delicious and if I could eat it with everything, I would. My favourite paring however is with some great curried chicken.
A super brief history of Indian flat breads
The Indian flat breads can be divided into three basic categories: deep fried breads (such as pooris and bhaturas), pan or shallow fried breads (such as parathas) and lastly, dry breads (such as rotis, chapathis and naans). These breads are found typically in northern Indian cuisine. They are made mainly of wheat and can be served either plain or stuffed.
The possibilities are endless! With a little creative imagination, Indian flat breads can add a whole new dimension to an already wonderful meal.
Here goes!
Ingredients
4 cups of whole wheat flour
1 1/4 cups of water
Butter
*Keep aside a little flour for dusting
Method
1. In a large mixing bowl, gradually add the water to the flour and mix well until you have stiff dough. The easiest way to do this is by using clean hands
2. Knead the dough until it yields a smooth texture and consistency
3. Cover with a slightly damp cloth and let the dough rest for 10-15 minutes
4. Knead the dough again and divide into 8 equal portions
5. Roll the individual portions into round balls (golf ball size)
6. Take 1 round ball at a time and flatten it into a round disk using your palms
7. Dust your work area and rolling pin with a little bit of flour to prevent sticking
8. Gently roll the flattened ball into a circle, making sure the roti is even in thickness9. Keep rolling until you have created a thin round roti approximately 8 inches in diameter.
10. Heat a large frying pan on medium heat, add a little butter (or even cooking spray may be used)
11. Carefully place the roti in the pan
12. After a minute or so, turn the roti. Both sides should be golden brown
Hope you enjoy it. Pair it with some curries or eat it by itself. It's going to be great either way!
γειά σου! hello! welcome again! Hope you've still got your passports out, because we are going to the great little Mediterranean country of Greece. While I haven't been to Greece physically, I've been there in spirit through the food. One of my favourites is a simple, delicious Greek Salad.
Greek salad, or horiatiki, is a rough country salad of juicy tomatoes, crisp cucumbers, sliced red onions, green peppers, crumbly feta cheese and plump kalamata olives. This delightful combination is usually served as a side dish or as a light meal with some crusty bread.
While Greece is known for Olympus, clash of the titans and the Greek gods, Greece also has some delightful recipes and food which though strange,are extremely delicious!
So here goes! Greek salad.
Ingredients
3 tbsp extra virgin olive oil
1 ½ tbsp lemon juice
1 clove of garlic (minced)
½ tsp dried oregano
¼ tsp salt
¼ teaspoon ground black pepper and extra for garnish
3 tomatoes (cut into wedges)
½ cucumber (sliced into thick half moons)
½ green pepper (julienned)
4 oz feta cheese (cut into small cubes)
16 black olives
Method
1. Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine
2. Place the salad ingredients in a large bowl
3. Pour the dressing over the salad and toss gently to combine just before serving
4. Garnish the Greek salad with a little freshly ground black pepper
Yummy! Greek salad has a lot of ingredients. If you don't like some, leave them out. I don't like the olives so I leave them out. Put your own spin on it. Eating should be fun, so eat what you like!
Simple Risotto
Buongiorno! Here's something new. Get your passports ready because we are off to the little European country shaped like a boot. Benvenuti in Italia! Welcome to Italy.
One of Italy's easiest and most delicious dishes is a classic risotto. classic risottos usually have rice, butter or cream and one great or various Italian cheeses or formaggio. Delizioso!
A super brief history of Risotto, according to my favourite unauthenticated site: Wikipedia:
[ Risotto is a traditional Italian rice dish cooked with broth and flavored with Parmesan cheese and other ingredients,which can include meat,fish, vegetables. The name means literally "little rice"and it is one of the most common ways of cooking rice in Italy.
Its origins are in northern Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto, where rice paddies are abundant ]
While some serve Risotto as an appetizer, it can also be served as the main course or side dish. The recipe to follow gives about 6 servings, with about 250 calories per serving. Have 1 serving or more, do whatever feels good! but if you're cutting back on calories, 1 serving should suffice.
Hope you've enjoyed you history lesson, how let's cook it !
Ingredients
2 tbsp butter
2/3 cup sliced green onion
1 1/3 cups uncooked long-grain rice
4 cups water
1 tsp chicken bouillon
1/4 tsp ground black pepper
3 tsp salt
3/4 cup grated Parmesan cheese
Method
1. Melt butter in a large skillet over medium-high heat.
2. Cook green onions in butter briefly
3. Add the rice
4. Cook and stir for a few minutes to toast rice
5. Stir in water, and season with chicken bouillon, salt and pepper
6. Bring to a boil, then reduce heat to medium-low
7. Cover, and simmer for 20 minutes
8. Remove from heat, cover, and let stand for 5 minutes
9. Stir in the Parmesan cheese
This meal is yummy and quick! Get cooking and get eating!
Today was once again a beautiful day. The matches today were quite interesting. The two I watched brought me great joy.
