Week 29 - Luxembourg and Maldives

The apple cake was lovely, very wet going into the oven but splendid when it came out! This is one that I wish I had taken a picture of.

The curry was good too and I am glad I went to the trouble of making the roshi to go with it; although I only cooked them in the oven so I didn't get the authentic look, however they tasted fine.

Chicken Curry (Kukulhu Rriha)

Even though the ingredients are pretty similar to the fish curry, the chicken curry offers a quite distinctive taste. The following ingredients will amount for a double portion of chicken curry.

• 100g chicken (any part will do)
• &fraq12; tbsp chicken curry powder
• 1 tomato
• 1 medium shallot
• ½ garlic clove
• ½ tsp ginger
• ⅓ tsp turmeric powder
• ⅓ tsp cumin powder
• 1-2 curry leaves
• ½ pandan leave
• ½ Small cinnamon stick
• ½ cardamom
• 2 tbsp vegetable oil
• 3 tbsp coconut cream ( or coconut milk)
• 1 cup Water
• Salt to taste

Cut the meat and vegetables into bite sized pieces and finely chop the garlic and ginger. Heat the oil in a saucepan and sear the chicken meat for a couple of minutes. Next add onion, garlic, ginger, cinnamon, cardamom, curry and pandan leave and fry until the ingredients are lightly browned. Add the turmeric, cumin, curry powder and tomatos and cook the mixture for a quarter hour. Lastly add water and coconut milk to cover the ingredients and simmer until the gravy thickens. Serve the curry with steamed rice and Roshi.

Roshi              

• 1 cups flour – sifted
• ½ tsp salt
• ¼ cup vegetable oil
• Warm water

Mix the oil, salt and flour. Then add water while kneading the dough until soft but not sticky. Leave the dough for about an hour before forming equal sized balls and flattening them with a rolling pin. Roast the flattened dough on an oiled metal surface until moderately browned.
Source: http://www.roomsmaldives.com/about/foodandcuisine#curries

 

Dainty Apple Cake | Äppelkuch

Ingredients

Dough

2cups all-purpose flour
2Tbsp baking powder
1stick butter(salted), cubed
1/2cup milk
2 apples, peeled, cored, and sliced in 1/4" pieces

Topping

2 eggs
1cup milk
3/4cup sugar

Garnish

apricot jam, thinned in a little hot water
powdered sugar
ground cinnamon

Instructions

Preheat the oven to 375F.
In the bowl of a food processor fitted with dough blade, add flour, sugar and baking powder. Pulse to combine.
Add hunks of butter and pulse until pea sized pieces form.
While pulsing, stream in the milk until a soft, shaggy dough forms one that can easily be pressed together into a ball.
Take the dough and press it into a greased and floured 8" cake pan.
Then slice the apples and press them firmly into the dough, overlapping as you go.
Whisk together the topping ingredients and pour it on top of the cake.
Bake for 35-45 minutes or until toothpick comes out clean.
Recipe Notes
Use a 8" cake pan with standard 2" inch sides (no shorter). Do not use a springform pan, as the milk mixture will certainly leak out. The easiest way to remove the cake from cake pan is to let cool until just warm, run a butter knife around the edges, invert onto one dish, then quickly onto a second dish (the serving platter). Comes out perfect every time!
Source:Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.