Found an amazing Yogurt Cake, from Greece; which I have done several times since. My son's friends liked this one too. I drizzled some lemon sugar over the top and that sealed the deal. Interestingly, when I initially made this I halved the ingredients and it tasked better than when I did the correct amounts. I wondered if I hadn't halved the bicarb., and that made the first one so much lighter...
Jordan food was a little more diverse and I loved the names of the dishes; in particular Kbab Obaidat which used chicken and bulgur wheat. However my son isn't a fan of bulgur wheat so I gave that a miss. In the end I did my own version of Sayyadieh, which is fish with grilled onions and rice. I also served a side salad with it.
Yogurt Cake
125g Butter, softened
220g (1 cup) castor sugar
3 eggs (separated)
300g (2 cups) self raising flour
1/2 tsp Bicarb Soda
40g (1/4 cup finely chopped blanched almonds (I omitted these)
250g (1 cup) natural yogurt
1. Preheat oven to 180c / 160C Fan assisted. Grease 20 x 30cm baking tine and line base with parchment
2. Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Add egg yolks and beat well.
3. Transfer mixture to large bowl, stir in sifted flour and soda in two batches, then nuts and yogurt.
4. Beat egg whites in small bowl with electric mixer until soft peaks. Fold egg whites into yogurt mixture in two batches. Spread mixture into the tin.
5. Bake for about 35 mins. Turn onto wire rack to cool. Serve dusted with icing sugar. NB: I poured over my lemon and sugar mixture when still warm.
Thursday, 6 July 2017
Week 18 - Germany and Japan
Ok, so got a little weird this week as I combined a German potato dish with a Japanese omelette! The boys ate it and didn't complain, so nailed two dishes, two countries in one hit. Result.
German Potato Salad
German Potato Salad
- 3 cups diced peeled potatoes
- 4 slices bacon
- 1 small onion, diced
- 1/4 cup white vinegar
- 2 tablespoons water
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Japanese omelette
Serves: 2
Ingredients
- 1 tbsp light olive oil
- ½ small red pepper, deseeded and thinly sliced
- 4 spring onions, trimmed and thinly sliced
- 110g (4oz) beansprouts
- 25g (1oz) butter
- 110g (4oz) cooked king prawns roughly chopped (optional)
- 4 British Lion eggs, seasoned and beaten
- 2–3 tsp Japanese teriyaki sauce
Method:
- Heat the oil in an omelette pan, add the pepper strips and spring onions and stir-fry for 2–3 minutes, until softened. Add the bean sprouts and heat through for 1 minute. Remove half of the vegetables from the pan and keep warm.
- Add half of the butter and half of the prawns to the pan and heat until the butter is sizzling. Pour in half of the beaten eggs, stir until just starting to set, then continue to cook, lifting the omelette edges with a palette knife to allow the uncooked egg to run under.
- Sprinkle the omelette with teriyaki sauce, carefully roll it up (with the aid of the palette knife) and turn out onto a warmed plate. Then sprinkle it with a little more teriyaki sauce, if wished, and serve at once. Repeat with the remaining mixture. Serve with a crisp green salad and some crusty bread.
Week 17 - Georgia and Israel
Georgia is somewhere I would love to visit, after having done some research. In particular this caught my eye from the Lonley Planet website:
"The remarkable cave city of Vardzia is a cultural symbol with a special place in Georgian hearts. King Giorgi III built a fortification here in the 12th century, and his daughter, Queen Tamar, established a cave monastery that grew into a holy city housing perhaps 2000 monks, renowned as a spiritual bastion of Georgia and of Christendom’s eastern frontier. Its inhabitants lived in rock-hewn dwellings ranging over 13 floors. Altogether there are over 400 rooms, 13 churches and 25 wine cellars, and more are still being discovered."
Oddly enough I also found a recipe that claims it was given to Israel by Georgia. I wasn't sure how much truth there was in this, but after research and double checking it does seem a distinct possibility and a lovely coincidence for my week of cooking!
The dish has such a lovely name too....
Khachapuri
Jews have lived in Georgia, on the border between Asia and Europe, since Babylonian captivity in the sixth century BCE. The first Jews arrived after Nebuchadnezzar conquered Jerusalem. They were ruled successively by the Persians, Mongols, Russian tsars and the Soviet Union. They are neither Ashkenazi nor Sephardi. Georgian Jews have their own customs, language and practices. They were among the first Soviet Jews to make aliyah in the 1970s.
The Gruzinim introduced Georgia’s national dish, Khachapuri, to Israel. This staple of the Georgian diet is a bread baked with three types of cheese, and topped off with an egg at the end of the baking process. Georgians love this bread so much that they consume it more than pizza! In Israel, khachapuri is a very popular choice for brunch
Khachapuri
For the dough:
To assemble the Khachapuri:
"The remarkable cave city of Vardzia is a cultural symbol with a special place in Georgian hearts. King Giorgi III built a fortification here in the 12th century, and his daughter, Queen Tamar, established a cave monastery that grew into a holy city housing perhaps 2000 monks, renowned as a spiritual bastion of Georgia and of Christendom’s eastern frontier. Its inhabitants lived in rock-hewn dwellings ranging over 13 floors. Altogether there are over 400 rooms, 13 churches and 25 wine cellars, and more are still being discovered."
Lobio with Atria (Georgian: ატრია).
Atria is a boiled dough, usually made from the leftover dough. It is popular throughout Georgia, especially in mountain areas and eastern Georgia. Lobio (Georgian: ლობიო) is a popular Georgian dish made with kidney beans.
I got it from https://georgiaabout.com/2014/12/17/lobio-with-atria/, but they got it from Bassa's Blog.
Ingredients (for Lobio):
500 grams of kidney beans, (I used a tin, so no soaking for me)
2 bay leaves,
1 tsp of red pepper, (I used paprika)
1 level tsp of blue fenugreek (I didn't have blue)
1 level tsp of dried coriander,
5 tbs of oil (for frying onions),
3 medium sized onions,
2 cloves of garlic,
20 grams of fresh green coriander,
and salt (amount dependent upon personal preference).
Ingredients (for Atria):
700 grams of flour (includes 100 grams for dusting),
300 ml of water,
and half tsp of salt.
Preparation (Lobio): Soak beans in cold water for two hours prior to cooking. Drain water and add beans, bay leaves and salt to a deep pot containing 2 liters of water. Cook on a medium heat until the beans are tender. NOTE: The dough needs to be prepared whilst the lobio is cooking.
Chop and fry the onions until they change color.
Chop the fresh green coriander and add, together with the fried onions, to the pot of lobio. Stir. Boil for 2-3 minutes.
Crush the garlic and add to the pot, together with 1 tsp of red pepper, 1 level tsp of blue fenugreek, 1 level tsp of dried coriander, and salt. Stir and boil for 5 minutes.
Preparation (Atria): NOTE: The Atria needs to be prepared whilst the lobio is cooking. Add 600 grams of flour and half tsp of salt to a mixing bowl. Make a depression in the flour and slowly add 300 ml of room temperature water.
Make a firm ball of dough.
Roll out the dough ball into a thin circle.
Use a knife to cut diagonal lines in the dough to create diamond shapes.
Add the cut dough to the lobio.
Cook for 5-7 minutes on a medium heat.
Serving: Serve hot. We garnished ours with a little fresh green coriander.
500 grams of kidney beans, (I used a tin, so no soaking for me)
2 bay leaves,
1 tsp of red pepper, (I used paprika)
1 level tsp of blue fenugreek (I didn't have blue)
1 level tsp of dried coriander,
5 tbs of oil (for frying onions),
3 medium sized onions,
2 cloves of garlic,
20 grams of fresh green coriander,
and salt (amount dependent upon personal preference).
Ingredients (for Atria):
700 grams of flour (includes 100 grams for dusting),
300 ml of water,
and half tsp of salt.
Preparation (Lobio): Soak beans in cold water for two hours prior to cooking. Drain water and add beans, bay leaves and salt to a deep pot containing 2 liters of water. Cook on a medium heat until the beans are tender. NOTE: The dough needs to be prepared whilst the lobio is cooking.
Chop and fry the onions until they change color.
Chop the fresh green coriander and add, together with the fried onions, to the pot of lobio. Stir. Boil for 2-3 minutes.
Crush the garlic and add to the pot, together with 1 tsp of red pepper, 1 level tsp of blue fenugreek, 1 level tsp of dried coriander, and salt. Stir and boil for 5 minutes.
Preparation (Atria): NOTE: The Atria needs to be prepared whilst the lobio is cooking. Add 600 grams of flour and half tsp of salt to a mixing bowl. Make a depression in the flour and slowly add 300 ml of room temperature water.
Make a firm ball of dough.
Roll out the dough ball into a thin circle.
Use a knife to cut diagonal lines in the dough to create diamond shapes.
Add the cut dough to the lobio.
Cook for 5-7 minutes on a medium heat.
Serving: Serve hot. We garnished ours with a little fresh green coriander.
ISRAEL
The dish has such a lovely name too....
Khachapuri
Jews have lived in Georgia, on the border between Asia and Europe, since Babylonian captivity in the sixth century BCE. The first Jews arrived after Nebuchadnezzar conquered Jerusalem. They were ruled successively by the Persians, Mongols, Russian tsars and the Soviet Union. They are neither Ashkenazi nor Sephardi. Georgian Jews have their own customs, language and practices. They were among the first Soviet Jews to make aliyah in the 1970s.
The Gruzinim introduced Georgia’s national dish, Khachapuri, to Israel. This staple of the Georgian diet is a bread baked with three types of cheese, and topped off with an egg at the end of the baking process. Georgians love this bread so much that they consume it more than pizza! In Israel, khachapuri is a very popular choice for brunch
Khachapuri
For the dough:
- 3 ½ cups flour
- 1 tsp. yeast
- 1 tsp. salt
- 1 tbsp. sugar
- 1 cup water
- ½ cup milk
- 1 tbsp. vegetable oil
- Heat the water and milk to 115 ℉.
- Mix all the ingredients in a large bowl.
- Cover with a clean towel and put in a warm place.
- Allow the dough to rise for 1 hour.
- Punch the dough down, and allow it to rise again for 30 minutes.
- 1 ½ cup crumbled feta cheese
- 1 ½ cup shredded muenster cheese
- 1 ½ cup shredded mozzarella cheese
- 5 eggs
- Butter
To assemble the Khachapuri:
- Preheat the oven to 500 ℉.
- Roll out the dough.
- Cut out 4 ovals.
- Roll up the sides and pinch the ends to make your Khachapuri look like a canoe.
- Stuff each one with the cheese.
- Bake for 15 minutes.
- Take the khachapuri out of the oven.
- Beat one egg with 1 teaspoon of water to make an egg wash.
- Brush each Khachapuri with the egg wash.
- Break one egg in the center of each Khachapuri.
- Return the Khachapuri to the oven and bake for an additional 4 minutes or to taste.
Source: http://pjvoice.org/2017/06/30/khachapuri-georgias-gift-to-israel/#.WV4xnYWcEqQ (accessed 06JUL2017)
Week 16 - France and Iraq
I am a little behind with updating this blog, as currently I am cooking week 25! Work, study and life has generally stopped me from typing but not from the challenge. We have still maintained the two different countries each week; despite my husband and son both protesting against it. So, I am starting to try and find cakes a little more so they can have English food for meals and cakes in their packed lunches. It doesn't always work that way, but as I am the cook, food shopper I tend to decide what we eat!
France, love visiting this country and always enjoy the food - especially their pastries! As my boys are potato fans I did dauphinoise potatoes, with steak and a simple side salad. It was my sons first steak and he loved it.
Ingrediant (I just used what I needed for 3)
Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden, and there you have it - the perfect Potatoes Dauphinoise.
Iraq
Not a country I have been to, so quite a contrast to France which I know relatively well. It is believed that Noah's ark was built on land now known as Iraq. Iraq is also the third biggest producer of Dates and bees have been kept for 5,000 years!
My sister-in-law gave me a cook book from the middle-east (she lives in Lebanon) and I found this recipe; it was lovely...
Parda Plaw
(This serves 8 -10, so make changes to amounts dependant on number of people)
3 Chicken breasts, boiled and shredded
250g cherry-size ground meatballs
2 medium potatoes, peeled and cubed
3 cups basmati rice, washed
3 cups chicken broth
4 eggs, boiled and peeled (I served these on the side, as I don't like them in dishes!)
1 cup peas
1 1/2 tbs biryani spices
salt
oil and butter
few saffron threads
Dough
1cup flour
water
salt,
2tbs Oil
You can add other things too, I have seen carrots, raisins and almonds included in recipes too. I did add raisins in mine.
1. Combine the flour, salt, oil and some water and work into a soft dough. Leave aside.
2. Heat the oil and butter and fry the potato cubes.
3. In the same oil/butter fry the meatballs and chicken
4. Mix the potatoes, chicken and meatballs and add the peas
5. Add the salt and spices and mix well.
6. Put the rice in a saucepan. add the chicken broth and saffron threads and cook on a medium, heat until the rice absorbs all the broth and is cooked.
7. Keep the lid closed and leave aside to rest.
8. Roll out the dough on a floured surface into a big circle.
9. Grease a non stick deep mould of a heat proof casserole dish and line with the dough, leaving the sides hanging over the edge. (trust me)
10. Mix the rice with the meatball mixture and pour into the mould.
11. Fold the sides of the dough over and cover.
12. Brush the top with melted butter and put in a pre-heated oven at 350F / 180C. Bake until the top is golden.
13. Remove from the oven and invert on a large platter
14. Cut like a cake and serve in slices with a green salad.
Source: Anahid's Gourmet Cookbook
France, love visiting this country and always enjoy the food - especially their pastries! As my boys are potato fans I did dauphinoise potatoes, with steak and a simple side salad. It was my sons first steak and he loved it.
Ingrediant (I just used what I needed for 3)
500g smooth potatoes, thinly sliced
200ml double cream
100ml milk
1 clove garlic, crushed
cheese, grated (I had chedder, so used that)
Preheat the oven to 180°C/350°F/Gas Mark 4
Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.200ml double cream
100ml milk
1 clove garlic, crushed
cheese, grated (I had chedder, so used that)
Preheat the oven to 180°C/350°F/Gas Mark 4
Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden, and there you have it - the perfect Potatoes Dauphinoise.
Iraq
Not a country I have been to, so quite a contrast to France which I know relatively well. It is believed that Noah's ark was built on land now known as Iraq. Iraq is also the third biggest producer of Dates and bees have been kept for 5,000 years!
My sister-in-law gave me a cook book from the middle-east (she lives in Lebanon) and I found this recipe; it was lovely...
Parda Plaw
(This serves 8 -10, so make changes to amounts dependant on number of people)
3 Chicken breasts, boiled and shredded
250g cherry-size ground meatballs
2 medium potatoes, peeled and cubed
3 cups basmati rice, washed
3 cups chicken broth
4 eggs, boiled and peeled (I served these on the side, as I don't like them in dishes!)
1 cup peas
1 1/2 tbs biryani spices
salt
oil and butter
few saffron threads
Dough
1cup flour
water
salt,
2tbs Oil
You can add other things too, I have seen carrots, raisins and almonds included in recipes too. I did add raisins in mine.
1. Combine the flour, salt, oil and some water and work into a soft dough. Leave aside.
2. Heat the oil and butter and fry the potato cubes.
3. In the same oil/butter fry the meatballs and chicken
4. Mix the potatoes, chicken and meatballs and add the peas
5. Add the salt and spices and mix well.
6. Put the rice in a saucepan. add the chicken broth and saffron threads and cook on a medium, heat until the rice absorbs all the broth and is cooked.
7. Keep the lid closed and leave aside to rest.
8. Roll out the dough on a floured surface into a big circle.
9. Grease a non stick deep mould of a heat proof casserole dish and line with the dough, leaving the sides hanging over the edge. (trust me)
10. Mix the rice with the meatball mixture and pour into the mould.
11. Fold the sides of the dough over and cover.
12. Brush the top with melted butter and put in a pre-heated oven at 350F / 180C. Bake until the top is golden.
13. Remove from the oven and invert on a large platter
14. Cut like a cake and serve in slices with a green salad.
Source: Anahid's Gourmet Cookbook
Week 10 - Croatia
Only a single country this week, due to there being more European countries. Apparently neck-ties originate from Croatia; a handy fact for quiz night!
Krustule
A very popular delicacy in coastal areas of Croatia is called Krostule. It is quite an old dish, proven by the fact it even has a Latin name- Crustulum. The five last letters of their Latin name, tulum, mean 'party' in Croatian.
Ingredients
3 egg yolks
2 spoons of sugar
3 spoons of rum (I left this out)
1 orange
1 lemon
200 g flour
A finger-catch of salt
2 spoons of sour cream
800 ml frying oil
Sugar powder
Method
Mix the egg yolks with sugar, giving it a good mix, use electrical kitchen mixer if needed. Add rum, together with some grated lemon and orange skin. Periodically put in some flour, and continue stirring until you receive a smooth consistency. Add a pinch of salt and crème before finishing the strong mixing, and leave for 15 minutes.
The dough should be transferred to a flour-filled surface and knead until its texture becomes rougher. Using a kitchen roller roll out to a thin layer of dough, which should be cut to approximate size: 15 cm in length, 2cm wide. Shape these rectangles how you prefer, but a simple knot is most common option. You can also use forks to achieve more artistic shapes, so release your inner talent.
Heat the oil and drop in the Krustule until they have a golden crust. Finally, cover them with sugar powder, and serve next to a cup of hot tea.
Source: http://www.croatia-times.com/like-croatia/dalmatian-krostule-recipe-reason-start-cooking-right-now/
They were ok, but as a family we are not 'fried' food fans; a naughty treat...
Krustule
A very popular delicacy in coastal areas of Croatia is called Krostule. It is quite an old dish, proven by the fact it even has a Latin name- Crustulum. The five last letters of their Latin name, tulum, mean 'party' in Croatian.
Ingredients
3 egg yolks
2 spoons of sugar
3 spoons of rum (I left this out)
1 orange
1 lemon
200 g flour
A finger-catch of salt
2 spoons of sour cream
800 ml frying oil
Sugar powder
Method
Mix the egg yolks with sugar, giving it a good mix, use electrical kitchen mixer if needed. Add rum, together with some grated lemon and orange skin. Periodically put in some flour, and continue stirring until you receive a smooth consistency. Add a pinch of salt and crème before finishing the strong mixing, and leave for 15 minutes.
The dough should be transferred to a flour-filled surface and knead until its texture becomes rougher. Using a kitchen roller roll out to a thin layer of dough, which should be cut to approximate size: 15 cm in length, 2cm wide. Shape these rectangles how you prefer, but a simple knot is most common option. You can also use forks to achieve more artistic shapes, so release your inner talent.
Heat the oil and drop in the Krustule until they have a golden crust. Finally, cover them with sugar powder, and serve next to a cup of hot tea.
Source: http://www.croatia-times.com/like-croatia/dalmatian-krostule-recipe-reason-start-cooking-right-now/
They were ok, but as a family we are not 'fried' food fans; a naughty treat...
Week 15 Finland
Lent is over, so we are back on meat again. Just one country this week, and I picked some biscuits as it is still Easter holidays and there are lots of boys outside playing football, always wanting something to eat. These went down a treat. What was left, I broke up and put in a glass serving dish, scattered lots of chopped strawberries and the dolloped some double cream on the top. Very nice way to eat clear ups!
However I have no idea where I got the recipe from and I cannot seem to be able to find it anywhere. So, apologies for that - if (or rather when) I discover it, I will update this post.
However I have no idea where I got the recipe from and I cannot seem to be able to find it anywhere. So, apologies for that - if (or rather when) I discover it, I will update this post.
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