Archive: August 7, 2017

The Best Polish Bigos Recipe


Ingredients
Serves 3 people

300 g of pork loin
200 g of fresh pancetta
100 g of wild mushrooms
300 g of fresh white cabbage
200 g of sour cabbage
2 white onions
2 big tomatoes
2 tbsp of sunflower oil
2 tsp of cumin seeds
1 tsp of dried coriander
1 tsp of smoked paprika
1/2 tsp of dried thyme
1 tbsp of white sugar
1 tsp of salt
1 tsp of white pepper
200 ml of vegetable stock
A Bunch of spring onion for garnishing

Method

1) Dice the pork loin into 2 cm cubes. Slice fresh Pancetta into thin strips. Dice the onions, tomatoes. Slice the white cabbage & spring onion bunch.

2) At a medium temperature stove add 1 tbsp of sunflower oil into the pot. Add fresh Pancetta strips. Stir fry for 5-7 min until golden color. Remove the Pancetta from the pot and set aside.
Continue using the same pot then add diced pork loin then stir fry it for 10 min. Remove the pork loin cubes from the pot. set aside.
Add 1 tbsp of sunflower oil into the pot. Add the wild mushrooms, diced white onion. Stir fry the vegetables for 5 min. Add sliced white cabbage, 200 g of sour cabbage, diced tomatoes. Stir fry for 10 min. Reduce the stove temperature to a medium low setting add pre-cooked pork loin cubes, fried Pancetta, 2 tsp of cumin seeds, 1 tsp of dried coriander, 1 tsp of smoked paprika, 1/2 tsp of dried thyme, 1 tsp of sugar, 1 tsp of salt, 1 tsp of white pepper. Add 300 ml of vegetable stock. Mix all the ingredients. Cover the pot with the lid & simmer for 30 min.

3) Add few ladle spoons of the Bigos into a serving plate. Garnish with fresh chopped spring onion.

You can heat this Bigos recipe, freeze, heat again, refrigerate, heat again the flavor only intensifies. In fact, if you can give it a day in the fridge for the flavors to blend. You won’t regret the wait.

[pro_ad_display_adzone id=”691″ padding=”1″ border=”20″ background=”1″ flyin=”1″ flyin_position=”bottom-right”]

TRADITIONAL RUSSIAN SOUP “UKHA” FISH SOUP – RECIPE


There are as many recipes for traditional Russian fish soup, known as or UKHA, as there are cooks in Russia. It can be made elegantly with a clear fish stock.
Lets start.

Ingredients
Serves 4 people

2 red snappers body about 500 g each
2 heads & 2 tails of red snappers
1 big white onion
1 celery
2 small potatoes
1 carrot
8 cherry tomatoes
2 bay leaves
1 lemon
50 ml of vodka
A Bunch of dill
Bunch of coriander
2 tsp of salt
1 tsp of white pepper
1 tsp of dried coriander
1 L of fish stock
1 L of water
2 dried bay leaves

Method

1) Dice the potatoes into 2 cm cubes. Finely chop the coriander. Slice the carrot, onion into half rings. Slice the lemon. Chop the coriander & dill. Slice the red snapper body into 3 pcs.

2) At a high temperature stove add 1 L of fish stock into the pot, add 1 L of cold water, add the heads and tails of the red snapper. Bring water to a boil. Reduce the temperature to medium low. Simmer for 20 min. Add sliced red snapper fish, diced potatoes, sliced celery, onion, 2 dried bay leaves, 50 ml of vodka & 1 tsp of dried coriander. Mix all the ingredients. Cook for 15 min. Add 2 tsp of salt, 1 tsp of white pepper, 8 cherry tomatoes. Simmer the soup for a further 5 min.

3) Add few ladle spoons of the soup into a serving bowl. Add 1 pc of the fish into the soup. Add 1 slice of lemon. Garnish with fresh coriander & dill.

[pro_ad_display_adzone id=”691″ padding=”1″ border=”20″ background=”1″ flyin=”1″ flyin_position=”bottom-right”]

Grilled Chicken Served with Homemade Mango Chutney


With its sweet, spicy flavor and generous chunks of juicy fresh mango, this traditional chutney recipe is very delicious. You will enjoy this recipe of Grilled chicken served with homemade mango chutney.

Ingredients
Serves 2 people

2 chicken thighs & legs bone in & skin on
2 big mangoes
1 tbsp of olive oil
1 tbsp of rosemary
A pinch of salt
A pinch of white pepper
A pinch of cajun spices
A pinch of smoked paprika
30 g of fresh ginger
2 garlic cloves
1 red chili
1 green chili
1 tbsp of vegetable oil
1 tsp of salt
1 tsp of ground coriander
1/2 tsp of ground cumin
1/2 tsp of cinnamon powder
1/2 tsp of turmeric powder
1 cup of white vinegar
2 cups of white sugar
2 rosemary branches

Method

1 Add 1 tbsp of olive oil into a bowl with 2 chicken thighs & legs. Add 1 tbsp of dried rosemary, a pinch of salt, a pinch of white pepper, a pinch of Cajun spices, a pinch of smoked paprika. Mix all the ingredients. Refrigerate the chicken for 30 min.

2 Dice the mangoes. Finely chop the ginger & 2 garlic cloves. Slice the chilies.

3 At a medium high temperature stove add 1 tbsp of vegetable oil into the pot. Add chopped ginger, garlic, sliced chilies. Stir fry the vegetables for 1-2 min. Add 1 tsp of salt,1 tsp of ground coriander,1/2 tsp of ground cumin,1/2 tsp of cinnamon powder,1/2 tsp of turmeric powder. Mix all the ingredients. Stir fry for 1 min. Add diced mangoes,1 cup of white vinegar & 2 cups of white sugar.Thoroughly mix all ingredients & bring to a boil. Reduce the temperature to medium low. Simmer for 45 min.

4 At a medium temperature stove add 2 marinated chicken thighs & legs into the grill pan. Fry the chicken for 7 min on each side or until golden color.

5 To serve 1 portion add 1 chicken thigh & leg into the serving plate. Pour a few ladle spoons of mango chutney on top of the chicken. Garnish with a fresh rosemary branch.

[pro_ad_display_adzone id=”691″ padding=”1″ border=”20″ background=”1″ flyin=”1″ flyin_position=”bottom-right”]

Traditional Recipe Russian Sour Cabbage Soup


Traditional Russian Sour Cabbage Soup Recipe
Sour Cabbage Soup or Kislye Shchi is a traditional Russian soup. This sour cabbage soup recipe is made with fresh pork ribs. Some cooks make theirs with beef brisket and cracked beef marrow bones.

Ingredients
Serves 4 people

600 g of pork ribs
400 g of sour cabbage
2 medium size potatoes
1 small zucchini
2 medium size tomatoes
1 medium size carrot
1 red capsicum
1 medium size white onion
3 garlic cloves
1 bunch of coriander
1 bunch of dill
2 tbsp of vegetable oil
2 tsp of salt
1 tsp of white pepper
3 dried bay leaves

Method

1) Slice onion, dice capsicum, slice carrot, slice zucchini into thin strips, dice tomatoes & potatoes into medium size cubes. Finely chop garlic cloves, dill, coriander.

2) At a medium high temperature stove add 1 tbsp of vegetable oil into a pot. Add pork ribs & stir fry the ribs until pre-cooked & golden color. Remove the pork ribs from the pot.

3) Use the same pot & add dice capsicum, sliced carrots, sliced zucchini, diced onion. Stir fry for 2 min. Add diced tomatoes, sour cabbage & fry for 5 min. Add diced potatoes, 1 tsp of white pepper, 2 tsp of salt, pork ribs. Cover with the water. Bring water to boil & cook for 10 min. Add garlic, dill, coriander & bay leaves. Reduce temperature to medium & simmer the soup for 30 min.

4) To serve 1 portion add a few ladle spoons of the soup into a serving bowl. Add a few pork ribs into the soup. Garnish with fresh chopped dill and fresh chopped coriander.

[pro_ad_display_adzone id=”691″ padding=”1″ border=”20″ background=”1″ flyin=”1″ flyin_position=”bottom-right”]

Polish White Borscht


Ingredients
Serves 3-4 people

300 g of top round beef
6 Munich sausages
100 g of Paris ham
1 medium size onion
1 medium size carrot
1 celery stick
3 garlic cloves
1 big seedless lime
3 hard boiled eggs
1 bunch of dill
200 ml of cooking cream
2 tbsp of sunflower oil
2 tsp of salt
2 tsp of white pepper
1 tsp of ground coriander
1 bay leaf

1) Dice beef into about 1.5 cm cubes. At a medium temperature stove add the beef into a cooking pot with hot water and cook for 1 hour.

2) Slice the Munich sausages, Paris ham and dice carrot, onion. Slice celery. Finely chop 3 garlic cloves. Cut the egg into halves.

3) At medium high temperature stove add 1 tbsp of oil into the grill pan. Add sliced Munich sausages & Paris ham. Stir fry for 5 min. Remove ham & sausages from the pan. Add 1 tbsp of oil into the same pan. Add carrot, sliced celery, garlic cloves. Stir fry for 5 min.

4) Add fried Munich sausages & ham into the pot with the boiled beef. Add fried vegetables, 2 tsp of salt, 2 tsp of white pepper, 1 tsp of ground coriander & 1 bay leaf. Cook the soup for 20 min.

5) Add the cooking cream & cook for 5 min at low temperature. Turn off the stove. Add few ladle spoons of the soup into the serving bowl. Garnish with chopped dill. Add half egg.

[pro_ad_display_adzone id=”691″ padding=”1″ border=”20″ background=”1″ flyin=”1″ flyin_position=”bottom-right”]

Basil Shrimp Fettuccine – Pasta with Basil and Shrimp


Basil Shrimp Fettuccine is a western dish with colorful combination of firm shrimp, bright spices and fettuccine pasta. Garlic and basil add fresh flavor to the light sauce that coats this dish. It’s a fast favorite that tastes like you fussed.

Ingredients:

– 200 g fettuccine pasta
– 5 cloves of garlic
– 1 onion
– 2 tbsp olive oil
– 1 butter
– 1 lemon
– 3 basil leaves
– 1/2 tsp ground black pepper
– 1/2 tsp salt
– 1 1/2 cup evaporated milk
– 1/4 cup flour
– 1 tomato
– 1 bell pepper
– 1 lb fresh shrimps

Procedure:

1. Prepare the ingredients, remove the shell of the shrimp, chop or mince the garlic, onions, bell pepper, basil leaves and tomato. Grate the lemon to produce lemon zest.

2. In a bowl, combine flour and evaporated milk stir thoroughly. Set aside.

3. Boil water and cook pasta according to package directions.

4. Heat cooking pot and melt the butter then put and cook the raw shrimps for 3 minutes or until pinkish orange in color.

5. In a separate cooking pan heat the olive oil then saute the minced garlic and onion. Add the diced tomatoes as well and cook for 3 minutes.

6. Add the flour and milk mixture in the pot. Mix well.

7. Add lemon zest, salt and ground black pepper. Stir thoroughly

8. Put-in the cooked shrimps and add chopped basil leaves. Stir thoroughly for a minute.

9. Put the fettuccine pasta and mix thoroughly until well-combined.

10. Transfer in a serving bowl and garnish with sliced lemon.

11. Serve well. Share and enjoy!

[pro_ad_display_adzone id=”691″ padding=”1″ border=”20″ background=”1″ flyin=”1″ flyin_position=”bottom-right”]

Buffalo Chicken Wings – American Spicy Chicken Wings


Buffalo Chicken Wings are delicious chicken wings that are usually served as an appetizer. It comes with a dipping sauce (such as ranch or blue cheese dressing) and is best eaten with celery sticks.

Ingredients:

– Chicken 6 wings
– 1/2 tsp pepper
– 1/2 tsp salt
– 1/4 tsp paprika
– 1/2 cup flour
– 1/2 tsp ground garlic
– 1 tbsp honey
– 3 cups cooking oil
– 1/4 cup hot sauce
– 1 tbsp ketchup
– Butter
– Mayonnaise and celery for dip

Procedure:

1. Combine flour, salt, ground black pepper and paprika in a mixing bowl. Mix well.

2. In a bowl, pour the flour mixture on the chicken wings. Mix thoroughly.

3. Heat a cooking pot and pour-in cooking oil.

4. Deep fry the chicken wings for 10 minutes or until golden brown.

5. Melt the butter in a pan add hot sauce, ground black pepper, paprika, ground garlic for the coating. Stir thoroughly.

6. Dip the fried chicken wings in the butter mixture. Mix to distribute the sauce evenly.

7. Transfer on a serving plate and prepare the dip with celery.

8. Serve with dip.

Share and enjoy!

[pro_ad_display_adzone id=”691″ padding=”1″ border=”20″ background=”1″ flyin=”1″ flyin_position=”bottom-right”]

Blueberry Chocolate Cream Cookies Cake – Recipe


Ingredients

Serves 6 people

350 g of chocolate cream cookies
300 ml of condensed milk
200 g of blueberry jam
200 ml of whipping cream
100 g of cooked condensed milk
150 g of unsalted butter at room temperature
125 g of fresh blueberries for presentation
1 tsp of vanilla extract
1 tbsp of icing sugar
fresh mint leaves for decoration

Method

1) Add 300 ml of condensed milk into a mixer bowl add 1 tsp of vanilla extract. Mix at second speed for 1 min. Add 100 g of cooked condensed milk, 150 g of unsalted butter. Mix it again at second speed for 5 min.

2) Add 200 ml of whipping cream into a new mixer bowl. Mix it gradually increasing the speed from 1st to 5th every 1 min. Set it aside.

3) Use a baking tray L23 x W15 covered with aluminum foil. Place half of chocolate cream cookies to cover 1st layer. Add half of condensed butter cream on the top of the cookies. Add 100 ml of blueberry jam. Place the rest of chocolate cream cookies. Add another half of condensed butter cream on top of the cookies. Add 100 ml more of blueberry jam. Cover top of the cake with whipped cream. Refrigerate the cake for minimum 2 hours.

4) Cut the cake into 6 pcs Place 1 piece of cake into the serving plate. Decorate with fresh blueberries. Sprinkle some icing sugar on top of the cake piece. Add few fresh mint leaves.

This is very simple recipe.

You will enjoy

[pro_ad_display_adzone id=”691″ padding=”1″ border=”20″ background=”1″ flyin=”1″ flyin_position=”bottom-right”]

Classic Banoffee Pie Recipe


Banoffee pie

Ingredients
Serves 6 people

300 g of wholewheat cookies
300 ml of whipping cream
1/2 cup of icing sugar
300 g of cooked condensed milk
3 bananas
100 g of hazelnuts
50 g of dark chocolate
100 gm of unsalted melted butter
30 g of unsalted butter
Fresh mint for decoration

Method

1) Break the wholewheat cookies into small crumbs, add 100 g of melted butter. Mix the cookie crumbs with the melted butter. Add crumbs mixture into a baking pan& form a base. Refrigerate the base mixture for 30 min.

2) Add 300 ml of whipping cream into a mixer bowl, add 1/2 cup of icing sugar. Mix the mixture for 4-5 min gradually increase the speed from 1st to the 5th one.

3) Slice the banana.

4) Add half of the cooked condensed milk on top of the cookies base. Add the banana slices. Add 1/2 cup of nuts (any). Add another layer of boiled condensed milk. Add the whipped cream on top, Refrigerate the pie for 1 hour.

5) At medium temperature stove. Place a glass bowl on top of the pot with simmering water. Add 50 g of chocolate. Add 30 g of butter. Mix until the chocolate melts.

6) Slice the pie into 6 pcs Serve 1 pc of pie per portion. Drip 1 tbsp of melted chocolate on top of the pie.

Decorate with mint leaves

Banoffee pie is an English dessert pie made from bananas, cream and boiled condensed milk, combined either on a pastry base or one made from crumbled biscuits and butter. In our version of the recipe we include hazelnuts.

[pro_ad_display_adzone id=”691″ padding=”1″ border=”20″ background=”1″ flyin=”1″ flyin_position=”bottom-right”]

Crab Cakes – Cake Stuffed with Crab Meat


Crab cake is a variety of fishcake that is popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, eggs, and seasonings, particularly The cake is then sautéed, baked, grilled or, the most popular choice, broiled and fried.

Ingredients:

– 1 lb crab meat
– 1 tsp dry mustard
– Breadcrumbs
– Cayenne pepper powder
– Ground black pepper
– 2 pieces bell pepper
– 1/4 cup mayonnaise
– Parsley leaves
– Lemon zest
– 1 egg
– 1/2 slice of lemon
– 1 tsp Worcestershire sauce
– 1/4 tsp garlic powder
– 3 tbsp cooking oil
– 1 tbsp butter
– All-purpose flour

For the dip:

– 1 tbsp capers
– 1 tbsp mustard
– 1 tbsp minced onions
– 1/2 cup mayonnaise

Procedure:

1. Prepare the vegetables, mince the bell pepper and chop the parsley leaves.

2. Beat the egg in a bowl, add mayonnaise. Continuously beat while adding salt, ground black pepper, dry mustard, Worcestershire sauce, cayenne pepper powder, lemon zest and garlic powder. Mix thoroughly.

3. Add the minced bell pepper, chopped parsley leaves and then the crab meat. Mix until everything is well-combined.

4. Put 6 scoops of the crab meat mixture in an aluminum foil. Roll the foil to form a cylinder and lock the edges. Refrigerate for an hour or more.

5. Remove from cold and slice into circles crosswise. Put in a wide container and set aside.

6. Sprinkle flour on the crab cakes. Turn and make sure every part is floured well. Set aside.

7. Heat the oil in a cooking pan. Melt the butter and remove the aluminum foil and cook the crab cakes. Cook until browned, about 4 to 5 minutes. Flip to cook every part.

8. For the dip, combine the capers, minced garlic, mustard and mayonnaise. Mix well.

9. Transfer in a serving plate, garnish and serve.

Share and enjoy!

[pro_ad_display_adzone id=”691″ padding=”1″ border=”20″ background=”1″ flyin=”1″ flyin_position=”bottom-right”]