Russian Pelmeni recipe

Pelmeni are Russian poached pasties that have a meat filling. "Neighbours gathered after the frosts set in, having fun while pelmeni are being made in quantities running into the thousands. They are laid out on huge dough boards and carried outside to freeze, after which they are dumped into sacks like so many pebbles and stored away until needed..."
Ingredients:
2 c flour
1 c milk or water
1/2 tsp salt
1 tbsp vegetable oil
3 eggs
1/2 lb beef
1/2 lb pork
1 onion
salt and pepper to taste
measures conversion [+]

Method:
1. Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve.

2. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic.

3. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that each is 1/16 inch thick.

4. Take a glass or a cup (2 inches in diameter) and make rounds with it's help on the dough. Fill each round with 1 teaspoon of the mincemeat, fold into half-moons.

5. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately.

6. To cook pelmeni, boil a large amount of water, as they can stick to each other. Salt water. Carefully drop pelmeni into boiling water. Don't forget to stir them from time to time. Boil for 20 minutes.

5. Served with butter, sour cream or vinegar, and ketchup.

Aaloo Palak Recipe

Ingredients

250 grm. potatoes-peeled and cut into small pieces.
2 clove of garlic (Lehsan)-chopped
½ tsp cumin seeds (Zeera))
2-3 whole dried red chilies
½ tsp. salt (according to taste)
1/8 tsp. turmeric (Haldi) powder
1 packet frozen spinach. (Or a 1/2 cup of blanched spinach leaves)
2 tbs. oil
1 medium sized tomato-chopped (optional)
Instructions

In oil fry the pieces of Garlic (Lehsan) till they start to turn brown.
Add Cumin Seeds (Zeera) red chili and Turmeric (Haldi).
When brown add the chopped tomato and rest of the spices.
When mixed well and the tomato has softened add the potatoes.
When the potatoes are half done add Palak and cook till water dries. Cook throughout on low heat.
Garnish with green chilies and lemon.
Serve with chapati

Serving: 3 persons

Gyoza - Japanese style dumplins

Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery stores.

Ingredients:

(for 30 Gyoza)


Dough:
170 mL water
200 g strong flour

Filling:
200 g ground pork
Cabbage
Nira*: can be substituted by leek or green onion

Leek or Green onion
Garlic
Ginger
Sake*
Soya sauce, salt, and pepper
Sesame oil

Dipping Sauce:
Soya sauce
Vinegar
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

Preparation:

Dough:
1. Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
2. Put a wet towel over the dough, and let it stand for several minutes.
3. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.
Filling:
4. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
5. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
6. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.
 Making and frying the Gyoza:
7. Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
8. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
9. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.
10. Put the gyoza on the table as shown in the image.

11. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.

12. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.

13. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

Serving and eating:

Eat gyoza pieces after dipping them in the dipping sauce.

General information:

In China dumplins are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.

Bitter Greens Salad With Roasted Beets And Orange Vinaigrette

We just returned to Toronto where almost any type of ingredient is readily available and while grocery shopping recently we made a great find. Although radicchio lettuce is now found in many produce stores, one normally only finds radicchio di Chioggia, which is maroon, round, and about the size of a grapefruit, or radicchio di Treviso, which resembles a large Belgian endive. We were very surprised to find a very rare type of radicchio called radicchio di Castelfranco, which is a ruffled variety that is creamy white in color with burgundy flecks. This rare variety is a little milder than the more common varieties but still has a slightly bitter taste.

We were so excited by our new find that we bought a head of Castelfranco, one of Treviso, and a red leaf lettuce to balance out the salad and created this recipe. I decided to add roasted beets to the salad which are naturally sweet, and dressed the salad with a zesty orange vinaigrette to cut just a little of the bitterness of the lettuce.

Buon Appetito!
Deborah Mele 2011

Sweet roasted beets balance out the bitter greens in this winter salad perfectly.

Ingredients:
1 Head Racchicio di Treviso
1 Head Radicchio di Castelfranco
1 Head Red Leaf Lettuce
4 Green Onions
4 Medium Beets
1/4 Cups Olive Oil
5 Tablespoons Orange Juice
Zest of 1/2 Orange
Sea Salt
Cracked Black Pepper

Directions:
Preheat the oven to 375 degrees F.
Wash the beets, remove the stems, place the beets in a casserole dish, and bake until tender, about 45 minutes to an hour.
Allow to cool.
Remove the stems and tear the lettuce into two to three inch pieces.
Place the lettuce in ice water for 15 minutes, drain, and place in a salad spinner to remove all traces of liquid.
Peel the beets, and cut into 1 inch dice.
Set aside.
Chop the green onions.
Mix together the olive oil, orange juice and zest, and season with sea salt and cracked black pepper.
Place the lettuce in a large bowl and drizzle the dressing over top, then toss lightly to coat all of the leaves.
Arrange the dressed leaves on four individual plates.
Arrange the beets and onions on each plate and serve.

Spicy Indian Dahl

"A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish." — Rachel

Ingredients
 1 cup red lentils
 2 tablespoons ginger root, minced
 1 teaspoon mustard seed
 2 tablespoons chopped fresh cilantro
 4 tomatoes, chopped
 3 onions, chopped
 3 jalapeno peppers, seeded and minced
 1 tablespoon ground cumin
 1 tablespoon ground coriander seed
 6 cloves garlic, minced
 2 tablespoons olive oil
 1 cup water
 salt to taste

Directions

Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

Baklava

"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired." — NEONWILLIE

Ingredients 

1 cup water
 1 cup white sugar
 1 teaspoon vanilla extract
 1/2 cup honey
1 (16 ounce) package phyllo dough
 1 pound chopped nuts
 1 cup butter
 1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Chicken Cordon Bleu II

'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!"

Ingredients
 6 skinless, boneless chicken breast halves
 6 slices Swiss cheese
 6 slices ham
 3 tablespoons all-purpose flour
 1 teaspoon paprika
 6 tablespoons butter
 1/2 cup dry white wine
 1 teaspoon chicken bouillon granules
 1 tablespoon cornstarch

Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Chow Mein (Chinese Noodles) Recipe

Chinese invented the noodles and changed the way we eat, that’s not an overstatement. As a Chinese, noodles and rice are something I can’t do without. I use Chinese noodles a lot in everyday cooking and can’t even begin to think how my culinary experiences would have been, if noodles were never invented.

Chinese noodles are versatile and there are so many ways to prepare them–stir-fry, pan-fry, boil, blanch, soup, gravy, or dry. I could never get bored of noodles. It’s one of the easiest foods to prepare at home, and the end results are always satisfying.

One of the most popular Chinese noodles in the US is chow mein or literally “fried noodles” (炒面) in Cantonese dialect. Chow mein is also a favorite Chinese take-out item. Some shredded vegetables, some protein–either chicken, pork, beef, seafood, or combination–and you will have a perfect chow mein that is cheap, filling, and sinfully gratifying. Yeah, I am talking about that grease at the bottom of the chow mein…


Making chow mein or any Chinese noodles at home doesn’t have to be complicated, if you know which noodles to buy (which according to many non-Asians, it’s the toughest part of it all). I have to say that the varieties of Chinese noodles available in the market are rather overwhelming; however, if you narrow down your selection, things would get a lot easier–and manageable. So, let’s start with chow mein, which is also the name used for fresh noodles.

I did some research over the weekend and found that there are two kinds of chow mein sold at the market: 1) steamed chow mein (pictured below), and 2) pan-fried chow mein. They are practically the same Chinese noodles, but the latter tends to be dryer and hence it’s for pan-fried purposes. I prefer steamed chow mein.


Now that you have narrowed down your Chinese noodles selection, the cooking process is really easy. In Asia, chow mein are mostly cooked with bean sprouts, but I noticed that fried noodles served at Chinese restaurants in the US usually come with shredded cabbages and carrot, which are great, too.

For the protein, you can use any meat or seafood or any combination of your choice. Chicken chow mein is always safe with most people, but combination is always pleasing and exciting.

Semolina Coconut sweets with pistachios, cardamom and Arabic gum

Ingredients:

150 – 200 g semolina
80 g  desiccated coconut,  keep a little aside for rolling
115 g  caster sugar
1 tbsp ghee
1 tsp freshly ground cardamom
3 tbsp of chopped pistachios
1 tbsp chopped almonds
1 tbsp Arabic gum – pre-fried in ghee and puffed up (optional)
1 tbsp golden raisins
½ cup whole milk
2 – 3 tbsp ghee

Method:

Heat a wok style pan and add ghee on medium heat. Add all the dry fruit and let them change colour slightly. . Add puffed gum at this point if using.
Now add the coconut and then semolina, cook on very low heat stirring constantly and not letting the mixture burn and allow to cook evenly
Add sugar and keep mixing the semolina. Add milk to bind and now switch off the heat.
Add cardamom powder and mix well. Place in a flat dish and allow to cool for a few minutes.
Once slightly cool, take a small amount of the semolina and make tiny ladoos, round balls the size of golf-balls. Place on a dish and allow to cool for 1-2 hours.
These keep in the fridge for 1 week and outside in a covered container for 2-3 days – best eaten at room temperature.




posted by: waqar razzaq

Akbari Cutlets Recipe

INGREDIENTS :

Lamb mince 1 kg
Ginger Garlic paste 2 tbsp
Onion paste 4 tbsp
Bread slIces 2 (soaked, squeezed and crumbled)
Salt 1 tbsp
Red chili powder 2 tbsp or to taste
Green chili 6 – 7 (ground)
All spIce power 1 tsp
Cardamom powder ¼ tsp
Coconut grated 3 tbsp
Cumin 1 tsp (whole)
Almond 4 tbsp (crushed)
Oil ½ cup
Coal 1

How To Cook Akbari Cutlets :

Grind mincemeat in machine.

Now add ginger garlic paste, onion paste, bread slice, salt, red chili powder and ground green chili.

Then add all spice powder, cardamom powder, coconut, whole cumin and crushed almonds. Mix well.

Now make cutlets of this mixture.

Place a piece of inflamed coal on top of shaped cutlets.

Drizzle a little oil on coal and immediately cover tightly.

Let it sit for 5 minutes.

Heat 1/2 cup oil in a pan and cutlets for 10 to 15 minutes.

Serve hot with raita.



posted by: waqar razzaq

Chicken, Rice, and Spices Bake

Ingredients:

4 cups chicken stock
2 tablespoons olive oil
8 -10 boneless skinless chicken thighs
1 medium onion
1 garlic clove (chopped, minced or crushed)
1/2-3/4 teaspoon ground cinnamon
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper (optional) or 1/2 teaspoon chili powder (optional)
3/4-1 teaspoon salt
2 cups basmati rice, rinsed and drained or 2 cups regular medium grain rice or 2 cups long-grain rice


Directions:

1
Preheat oven to 375°F and grease a 9x13-inch baking dish.
2
Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
3
Sprinkle chicken with half the spices (except the garlic).
4
Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
5
In that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
6
Add the rice and stir for about 30 seconds to 1 minute, till well coated.
7
Spread rice in the baking dish and place the chicken thighs over the rice.
8
Gently pour in the chicken stock and cover tightly with foil.
9
Bake for 40-45 minutes.
posted by:waqar razzaq

Jumbo Maple-Pecan Scone

Ingredients
3/4 cup buttermilk, plus more for brushing
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated orange zest
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt, plus a pinch
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
1/2 cup pecan pieces, toasted
1/4 cup confectioners' sugar
3 tablespoons maple syrup
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside.

Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal.

Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.)

Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.

Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.

Posted by: Waqar Razzaq

Oven-Fried Chicken Chimichangas

Ingredients:

2/3 cup picante sauce or 2/3 cup your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Directions:

1
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3
Fold opposite sides over filling.
4
Roll up from bottom and place seam-side down on a baking sheet.
5
Brush with melted margarine.
6
Bake at 400°F for 25 minutes or until golden.
7
Garnish with additional cheese and green onion and serve salsa on the side.

Breakfast Casserole Supreme

Note:
This is a wonderful almost do ahead breakfast. Great for company or Christmas morning.

Ingredients:

1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
1 (24 ounce) bag frozen hash brown potatoes
12 eggs, beaten
1/2 lb cubed ham or 1/2 lb thin sliced ham or 1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
3 cups cheddar cheese, shredded

Directions:

1
Melt margarine and place in the bottom of 9" by 13" baking pan.
2
Spread potatoes (still frozen is okay) in bottom of the pan.
3
Sprinkle chopped vegetables over potatoes.
4
Add salt and pepper to taste.
5
Sprinkle meat over potatoes and vegetables.
6
Note: At this point you may continue or casserole may be refrigerated overnight.
7
Pour beaten eggs over potatoes.
8
Bake at 350 degrees for 45 minutes.
9
Remove from oven and sprinkle cheese evenly over top.
10
Bake another 5-10 minutes or until cheese is hot and bubbly.
11
Remove from oven and let set for approximately 5 minutes.
12
Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Baked Brunch Omelet

"This is so easy to prepare and everyone raves about it. The best part is that you can put it together the night before and just pop it in the oven the next morning. Delicious!

Ingredients

Original recipe makes 1 - 9x13 inch pan
 1/2 (1 pound) loaf white bread, cut into cubes
 1 1/2 pounds Cheddar cheese, shredded
 1 cup cubed cooked ham
 8 eggs
 2 cups milk
 1 pinch salt
 1 dash hot pepper sauce, or to taste

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Spicy Thai Chicken And Coconut Soup

1 1/2 Tablespoons chile oil
1 onion — diced
2 Stalks lemongrass — very thinly sliced
1/2 red bell pepper — cut julienne
1/2 green bell pepper — cut julienne
1/2 yellow bell pepper — cut julienne
2 habanero chiles — stemmed, finely chop
1 jalapeno chile — stemmed, finely chop
4 Thai chiles — stemmed, finely chop
2 serrano chiles — stemmed, finely chop
1 poblano chile — stemmed, finely chop
1 green New Mexican chile — stemmed, finely chop
2 tablespoons ginger — freshly grated
1/2 head garlic — minced
1/4 pound shitake mushrooms — thinly sliced
1/4 pound crimini mushrooms — thinly sliced
2 1/2 cups coconut milk
2 1/2 cups chicken stock
1/2 pound chicken breast, skinless, boneless — cut in 1/2″
2 tablespoons rice wine vinegar
1 cup whole kernel corn or baby corn — sliced
1/2 bunch fresh cilantro, stems removed — chopped
1/2 lemon — juice and zest
Salt — to taste
Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently. Add the ginger, garlic, and mushrooms, reduce the heat and continue to saute for 10 minutes. Turn the heat to very low and stir in the coconut milk, stock, and chicken. Heat very lowly, but do not allow the soup to boil! Simmer until the chicken is just tender. Add the remaining ingredients, garnish with a couple of Thai chiles, if desired, and serve.

Thai Spicy Thai Vinaigrette

1 Whole Garlic ,Clove ,Raw — Finely chopped
1/4 Teaspoon Ginger ,Fresh Slices — Finely chopped
3 Tablespoons Vinegar, Rice
1 Teaspoon Brown Sugar
1 Teaspoon Soy Sauce
1/4 Cup Oil
1/2 Teaspoon Oil ,Sesame
1/4 Teaspoon Pepper ,Red, Crushed
Onions ,Red (optional
Orange, Mandarin (optional)
Jicama ,Raw ,Sliced (optional)
Combine all ingredients and mix well. Pour over mixed lettuces, toss and
serve.

Thai Bbq Chicken Appetizer

3 Lb Chicken Wings
1/4 C Garlic — Chopped
1 Tbsp Cilantro — Chopped
1 Tsp Tumeric — Ground
1 1/2 Tsp Chiles — Dried and ground
1 Tbsp Sugar
1/4 Tsp Salt
3 Tbsp Nouc Mam
1/2 C Coconut Milk
Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro
sprigs, accompanied by steamed rice and bowls of dipping sauce.

Thai Mee Krob

1 2-in piece of tamarind pulp
Peanut or corn oil (for deep-frying)
1/4 Pound Dried rice stick noodles
6 Ounces Med shrimp- shelled and deveined
1 Whole boned chicken breast- cut into slices
4 Shallots — minced
1 Tablespoon Minced garlic
2 sm Serrano chilies – finely minced
1 Lime (zest only)
3 1/2 Tablespoon Tomato paste
4 tablespoon Sugar
1/4 Cup Thai fish sauce (nam pla)
3 Tablespoon Fresh lime juice
4 Green onions; trimmed – cut into 1-in lengths – blanched
3 Tablespoon Fresh coriander leaves
1/2 Pound Bean sprouts — tails removed – (for garnish)
CRISPY EGG LACE
Oil for deep-frying
2 Eggs; lightly beaten
1/4 ts Salt
Cover tamarind with 3/4 CUP hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper bag pull rice stick noodles apart into small batches. Add 1 batch to the oil. If the temperature is correct, noodles should puff up within seconds.Remove with a slotted spoon or strainer and drain on paper towel. Repeat with remaining noodles. If you are making the Crispy Egg Lace, prepare it at this time (See below). When the rice stick noodles and egg lace are done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1 minute or until shrimp are bright orange and chicken is white. Remove and set aside. Add shallots, garlic, minced chiles and half the lime zest to the hot wok; stir-fry until soft, but not browned (about 1 minute). Add tomato paste and sugar. Cook, stirring constantly, until sugar becomes a dark crimson red with a sticky consistency. It should pull away from the wok into a thick mass. This is just short of the caramelized state (about 3 to 4 minutes). Be careful not to burn the mixture. Immediately add the reserved tamarind liquid and fish sauce, reduce to low heat and simmer together for 1 minute. Add lime juice, reserved chicken-shrimp mixture, green onion and remaining lime zest; toss just enough to heat through.Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently crush noodles and toss with sauce to coat. Repeat with another third of noodles. Add last third of noodles only if there is enough sauce to coat.Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken into smaller pieces) and bean sprouts.
CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp. Turn over to brown. It should have an irregular lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break into smaller pieces. Makes 2 crispy egg laces.

Fried Curried Rice – Khao Pad Pong Kari

2 Tablespoons Oil
1 Garlic clove — finely chopped
2 Cups Plain boiled rice
1 Sm Potato — diced small
1 Sm Onion — diced small
1/4 Cup Peas
3 Tablespoons Light soy sauce
1/2 Teaspoon Sugar
1 Teaspoon Curry powder
1/2 Teaspoon Ground white pepper
1 Piece of cucumber (1-inch) — thinly sliced into rounds Coriander leaves In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with cucumber rounds and coriander.

Pineapple-Fish Noodles – Ka Nom Jeen Sour Nam

3 tbsp. vegetable oil
2 lb. fish fillets, cut into bite-sized pieces
1 clove garlic, finely chopped
1 tsp. grated fresh ginger
1 20-oz. can crushed pineapple, drained thoroughly
1 c. coconut milk
2 tsp. fish sauce
1/8 tsp. pepper
1 tsp. sugar
1/8 tsp. cayenne pepper
hot rice noodles
fresh mint and cilantro for garnish (optional)
1. In a large skillet or wok, heat oil over high heat for 1 minute.
2. Add fish, garlic, and ginger. Cook, stirring constantly, for 3 minutes, or until fish becomes white.
3. Add pineapple, coconut milk, fish sauce, pepper, sugar, and cayenne pepper and stir well. Cook, stirring constantly, for 2 minutes, or until fish flakes easily.
4. Serve over hot rice noodles. Garnish with fresh mint and cilantro

Thai Stir-Fried Meat with Basil – Nua Bye Ga Pon

3 tbsp. vegetable oil
1 lb. beef sirloin tip, thinly sliced
1 clove garlic, finely chopped
1/2 medium onion, peeled and sliced
1/2 c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained
2 jalapeno peppers, seeded and cut into quarters
1 tbsp. fish sauce
1 tsp. sugar
1/2 to 1 cup coarsely chopped fresh basil leaves
1. In a large skillet or wok, heat 2 tbsp. oil over high heat for 1 minute. Add meat and cook over high heat, stirring constantly, until beef begins to turn brown. Place meat in a bowl and set aside.
2. Wash skillet or wok and dry thoroughly.
3. Heat remaining oil in skillet or wok over high heat for 1 minute. Add garlic, onion, mushrooms, and peppers and stir well. Cook, stirring frequently, for 1 minute, or until mushrooms and peppers are soft.
4. Add meat, fish sauce, and sugar and stir well. Cook, stirring constantly, over medium heat for 2 minutes, or until heated through.
5. Add basil, stir-fry just until leaves wilt (about 10 seconds).
6. Serve hot over rice.

Thai Mini Spring Rolls

THAI SPRING ROLL:
2 Ounces Bean thread noodles- (MUNG bean)
1/4 Cup Dried tree ears
6 Dried Chinese blk mushrooms
1/2 Teaspoon Whole black peppercorns
3 Garlic cloves
1 Tablespoon Fresh coriander roots – (coarsely chopped)
3/4 Pound Fresh ground pork
1/4 Pound Shrimp -shelled — deveined & chopped
-=OR=-
1/4 Pound-Fresh crab meat — flaked
1 Tablespoon Thai fish sauce
2 Teaspoon Sugar
4 Shallots — finely chopped
1 Carrot; peeled — grated
1/4 Pound Bean sprouts — tails removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves- (as an accompaniment)
Fresh mint leaves- (as an accompaniment)

THAI SPRING ROLL DIP:
1/4 c Sugar
1/4 c Water
1/2 c Red wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Chopped coriander leaves -(fresh)
2 tb Chopped peanuts

IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside. Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl. With kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface. Brush thoroughly with water. Let it sit until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Fold bottom of rice paper over filling. Fold left and right sides over each end to enclose filling. Continue rolling until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds. Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce

Thai Shrimp With Asparagus

3/4 Pound Large shrimp
1 Teaspoon Salt
1 Pound Fresh asparagus
1/2 Cup Whole straw mushrooms -Fresh or Canned
4 Green onions
2 Tablespoons Vegetable or peanut oil
3 Garlic cloves — chopped
1 Teaspoon Sugar
1/2 Teaspoon Ground black pepper
1 Tablespoon Thai fish sauce (nam pla)
1 Tablespoon Oyster sauce
1/4 Cup Chicken stock
SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit
for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set
aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot
of water to a boil. Drop the asparagus into the water and blanch for a few
seconds or until it turns bright green. Remove and shower with cold water
to stop the cooking. If using canned mushrooms, drain and rinse them with
cold water; set aside. Cut the green onions, including part of the green
tops, into 1 1/2-inch lengths. Heat a wok over medium-high heat. When hot
add the oil and garlic; toss until lightly brown. Turn the heat to high
and add the green onions and shrimp to the wok; stir-fry together until
the shrimp turn bright orange and feel firm to the touch, about 30 seconds
to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce,
oyster sauce and chicken stock; stir-fry together until the mixture is
heated through and sauce has a light cream consistency. This should take
no more than a few seconds.

Thai Chicken Salad

3 Cups Vegetable Oil
20 Wonton Skins — 1/4 -in strips
8 Cups Mixed Salad Greens — Shredded
4 Cups Roast Chicken — Bite-size
1 Cup Bean Sprouts, Raw
1 Large Yellow Pepper, Strips — Julienne
1/2 Cucumber, Seedless — Julienne
6 Tablespoons Lime Juice, Fresh
1/4 Cup Nuoc Mam
1/4 Cup Sugar, Brown, Pressed Down
4 Chiles, Serrano — Seed and Mince
1/2 Teaspoon Nutmeg — Freshly grated
1 Tablespoon Lemon Grass — Finely minced
1 Tablespoon Ginger, Fresh Slices — Finely minced
1/4 Cup Mint, Fresh — Finely minced
3 Tablespoons Basil, Fresh — Finely minced
1/4 Cup Peanut, Dry-roasted, unsalted — Coarsely chopped

In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chilies, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.

Thai Pork Satay

1 tablespoon Curry powder
1 teaspoon Turmeric
1 tablespoon Palm sugar or brown sugar
2 tablespoons Fish sauce (nam pla)
2 tablespoons Lime juice
1 tablespoon Vegetable oil
1 pound Boneless pork loin
– cut into 3″ long x 1″ wide
– 1/4-inch-thick strips
24 8-in bamboo skewers
– soaked in water for 1 hour
1/2 cup Thick coconut cream
—–COCONUT MILK AND CREAM—–
1 can Unsweetened coconut milk

COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.
Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers,
weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes or
longer. Preheat grill. Brush strips with thick coconut cream. Place (brushed
side down) over hot coals for 1 to 2 minutes or until charred and cooked.
Turnover, brush with coconut cream and grill until cooked. Serve with Spicy
Peanut Sauce.
TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into
a tall glass. Allow to sit for at least 1 hour so the thick cream rises to
the top. Skim off top (cream) and set aside. The rest is thin coconut milk.

Thai Yam Gai

3 1/2 Ounces Wun Sen (cellophane noodles)
1 1/2 Teaspoons Sugar
4 Garlic cloves — chopped
3 Tablespoons Fresh lime juice
2 Teaspoons Whole black peppercorns
1 Leaf lettuce
1/4 Cup Fresh coriander
4 Tomatoes
1/4 Cup Soy sauce
3 Scallions
2 Tablespoon Nam pla (fish sauce)
1 European cucumber
1 1/4 Pound Boneless chicken breast
1 Tablespoon Roasted peanuts — chopped
4 Cup Chicken stock
1 Lime — thinly sliced

Soften the noodles in hot water for 30 minutes. In a food processor, combine garlic, peppercorns, and 2 T coriander. Blend to a paste. Scrape the sides, and add 0.25 c soy sauce, and 2 T nam pla. Pour the marinade into a shallow pan and add the chicken (cut into 1 in cubes). Preheat the broiler. In a medium saucepan, bring the chicken stock to a boil. Drain the noodles and add to the stock for about 5 min. Drain well, and cut into 4 pieces. Remove chicken from the marinade, and broil for 4 to 7 min. until browned. In a small bowl, stir together sugar, lime juice, 1 T soy sauce, and 1 T nam pla. Line a large platter with lettuce leaves. Spread the noodles over the lettuce, and top with tomato wedges, chopped scallions, and diced cucumber. Arrange the chicken, and pour the dressing over. Sprinkle with remaining coriander and peanuts. Garnish with lime slices.

Thai Panang Curry (Panang Neua)

Ingredients
3/4 lb (400 grams) beef
3 tbsp Panang curry paste
2 cups coconut milk
6 kaffir lime leaves, torn
1/4 cup ground roasted peanuts
1/4 tsp salt
3 tbsp palm sugar
2 1/2 tbsp fish sauce
slices of fresh red chili for garnish

Method:
1. Wash the beef, cut into pieces about 3 cm (about 1 inch) thick.
2. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.
3. Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat.
4. Transfer to a serving dish, garnish with red chilies. Serve hot.
Cook’s notes: Serve over spaghetti instead of jasmine rice for a fusion dish. Roti bread is another possible accompaniment for this rich Indian-type curry. Or for a very Thai taste, serve with boiled salted eggs. For a festive occasion serve in crispy golden cups, called Krathong Thong, topping with kaffir lime leaf shreds and red chilies.

Thai Pad Kee Mao ‘Drunken Stir Fry’

Ingredients
2 cups minced chicken breast or tenderloins
15 cloves chopped garlic
4 chopped coriander roots (or substitute bottom stems)
1/2 cup fresh holy basil
1 red spur chill, sliced diagonally (mild red chili pepper, optional)
1 tsp white sugar
2 tbsp Thai fish sauce
2 tbsp oyster sauce
1/4 cup chicken stock
2 tbsp cooking oil (not olive oil)
Crisp-fried holy basil leaves for garnish

Method:
1. Pound the chili, garlic and coriander roots well to obtain a smooth paste.
2. Put the oil in a wok and place over medium heat until hot, fry the chili mixture until fragrant. Add the chicken, stir until done.
3. Season to taste with oyster sauce, fish sauce, sugar and chicken stock. Stir thoroughly. Add 1/2 cup fresh holy basil leaves and spur chili if desired, and stir again. Turn off the heat.
4. Transfer to a serving dish, sprinkle fried basil leaves on top, and serve at once. Serves four.

Thai Yam Neua

1 1/2 Pounds Beef tenderloin — room temp.
1/4 Cup Fresh lime juice
1/4 Cup Fresh coriander — chopped
1 Leaf lettuce head
2 Tablespoons Fresh mint — chopped
2 Tomato — thinly sliced
1 Jalapeno pepper — minced
1 Small red onion — thin sliced
3 Garlic cloves — crushed
1 Small cucumber
2 Tablespoon Nam Pla (fish sauce)
Fresh ground black pepper
2 Tablespoon Palm (brown) sugar
1 Lime — thin wedges
Preheat oven to 500F. Set beef in small baking dish and roast for 20 min. until rare. Let cool for 30 min, then refrigerate until cold, approx. 2 hr Slice against grain into 0.25 in. by 0.25 in pieces. In a large bowl, combine meat strips, coriander, mint, jalapeno and toss. In a small bowl, combine garlic, nam pla, palm sugar, and lime juice – mix well. Pour this dressing over the meat and toss to coat. Cover a large platter with lettuce leaves. Arrange the tomatoes around the outside, overlapping the slices, as necessary. Arrange cucumber slices inside the tomatoes, then the onion slices inside those. Remove the meat from the dressing and mound in the center of the platter. Pour any dressing that remains over the meat. Cover with a damp towel and refrigerate until chilled, at least 1 hr and up to 4 hrs. Before serving, sprinkle with black pepper, and garnish with lime wedges.

Easy Spinach Stuffed Mushrooms

16 each Large Fresh white mushrooms
1 pkg (12 oz.) Frozen spinach souffle, thawed
Preheat oven to 400 degrees. Remove mushroom stems. Spray both sides of caps with nonstick cooking spray. Place caps, cavity side down, on a shallow baking pan.
Bake until tender and golden, about 10 minutes. Turn caps cavity side up. Fill each cap with spinach souffle. Bake until hot, about 10 minutes.


Nutrition Facts
Serving size: 1 serving Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Recipe Ingredient Linked To 16 each Large Fresh white mushrooms 16 x 1 mushroom of Mushrooms, raw 1 pkg (12 oz.) Frozen spinach souffle, thawed 12 x 1 fl oz of Spinach Souffle, frozen Stouffer's Source: The Mushroom Council

Tortilla de Patatas

Ingredients :
•6-7 potatos
•7 eggs
•1/2 onion
•lots of olive oil
•salt
 
Method :

First you slice the potatos and chop the onion and put them in a frying pan with lots of oil on low to medium heat.  Cook the potatos until they are soft to the touch and break easily.  Be careful not to brown the potatoes and not to let them stick together.
Next, beat the eggs in a bowl, mix in the potatoes and onions, add salt and then pour the mixture back into the pan.  (Pour any excess oil out first.)  On medium heat cook them until the eggs are cooked.  Shake the pan often so that the eggs and potatoes don’t stick to the bottom of the pan.  You’ll need to flip the tortilla a couple of times.  Wait until the tortilla is pretty solid on one side.  Then slide it off onto a plate and then hold the pan over the plate and flip them together.
A tip: before you pick your pan make sure you have a plate that is slightly larger so that the flipping part is easy!
Serve cold, sliced like a pie of Pizza.

Spanish Garlic Mushrooms

Ingredients
Mushrooms – cleaned and sliced (for these three dishes I used 400g).
Garlic – I used half a head of garlic on this occasion.
Olive oil sufficient to saute the mushrooms.
Salt according to taste.
A splash of alcohol – sherry would be most common but as we didn’t have any I threw in a drop of brandy.
A gin and tonic to help you concentrate!

Add olive oil and garlic to the earthenware dish then place it directly onto a medium gas flame. Once the oil is sizzling start to add the sliced mushrooms. Stir occasionally and sprinkle some salt into the mushrooms. After a few minutes the mushrooms will look a darker colour, turn off the heat and add a splash of sherry to the oil. Serve in the dish with a crusty loaf.
A word of warning. Try to use a medium sized earthenware dish with the oil lying quite low in it when it sizzles. With small dishes the oil tends to spill over the edge which can be dangerous as it comes into contact with the gas flame.

Spanish Snails

Ingredients:
2 dozen snails
a finely chopped green bell pepper
2 ripe tomatoes, peeled, deseeded, and finely chopped
garlic to taste (10-30 g is normal)
50 g butter
cayenne pepper, thyme
salt

Method:
Mix butter, bell pepper, tomatoes and crushed garlic until a smooth paste is obtained, then add spices as desired (but remember, the cayenne pepper is essential!). Take four or two ovenproof snail plates (depending on whether they are for 6 or twelve snails each), put one snail in each hole and on top of the snail the buttery paste. Cook in a preheated oven at 250 oC until the butter is bubbling and the vegetables are beginning to turn brownish.

Spanish Stewed Vegetables

1/4 c. olive or other cooking oil
1 medium-sized onion, sliced
3 medium-sized tomatoes, peeled and chopped, or 1 16-oz.
can (about 2 c.) tomatoes, cut up with a spoon
2 or 3 potatoes, peeled and quartered
1/4 c. finely chopped fresh parsley
1 clove garlic, minced, or 1/2 tsp. garlic salt

Heat oil in a large heavy skillet or deep pot. Add onion and cook until soft. Add zucchini, tomatoes, potatoes, parsley, and garlic. Cover and simmer over low heat until vegetables are tender (about 30 minutes). May be served hot or cold.

Tasty Cheese Rolls

Ingredients:
1 egg, whipped into a froth
4 tbsp of milk
3 tbsp of flour (or more)
2 tbsp of grated white cheese
50g butter or margarine
1 teaspoon baking powder
salt
an egg yolk for glazing
1 tablespoon grated cheese
Method:
1) Mix all the ingredients vigorously to make a dough (not very hard).
2) Roll out the dough on a floured surface.
3) Glaze with the egg yolk, and then sprinkle the grated cheese on the dough.
4) Cut some strips about 2cm wide.
5) Bake on a sheet in the oven at 400°F for 10 minutes.

Spanish Jijona Nougat

ice paper or wax paper
1 lb. blanched almonds
1 lb. hazelnuts
5 egg whites
1 c. honey
1/2 c. sugar
1 tsp. cinnamon

Line the bottom and sides of a 9×1313-inch cake tin with wax paper or rice paper. For thicker turn, use a smaller cake tin. Spread out the almonds and hazelnuts on separate cookie sheets. Put in oven and toast at 350F for 10 minutes. Place the hazelnuts in a kitchen towel and rub them until the skins come off. Chop all nuts or grind in food processor until fine. Whip the egg whites until they hold stiff peaks. Fold in nuts. In a large pan, mix the honey and sugar and melt over medium heat.
Stir the nut mixture into the honey mixture. Cook over low heat, stirring constantly, for about 10 minutes. Remove from heat.Spread the turrn into the prepared cake tin. When cold, sprinkle cinnamon on top. Then cut into squares.

Spanish Ham Fritters

Batter:
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 large egg
1/2 c. water
Sift the flour, baking powder, and salt into a bowl. Lightly beat egg. Make a well in the center of the flour mixture and pour in beaten egg. Mix. Add water and stir. Batter should be a thin sauce but not runny.
Filling:
2 tbsp. olive oil
1 medium onion, finely chopped
1 c. diced ham
2 tbsp. chopped parsley
2 cloves crushed garlic
pepper to taste
method:
Heat 2 tbsp. of olive oil in a small frying pan and sautit is soft. Remove from pan. Mix onion, ham, parsley, garlic, and pepper into batter. Put enough olive oil in the frying pan to cover the bottom, about inch deep. Heat oil over medium heat. Drop the mixture by teaspoonfuls into the oil. Fry until the bottom of the fritters are browned. Turn them over and brown the other side. Drain on paper towels and serve warm.
Preparation time: 45 minutes Makes about 20 fritters

Spanish Tortilla

Prepare a large bowl with 1kg of thinly sliced potatoes and sprinkle plenty salt over them and work it down to the bottom of the bowl.
In a large frying pan heat about ½ cm of olive oil. When it’s very hot add the potatoes from the bowl and start to fry them. Be sure to keep stirring them so that they don’t stick or start to brown.
After about 5 minutes add half an onion to the potatoes. This should be chopped very fine. Stir the contents of the frying pan then cover it.

Now break 8 large eggs into a bowl and add a pinch of salt and beat them.
Keep checking the frying pan to be sure that the potatoes aren’t turning brown. Turn down the heat if necessary.
Keep stirring (Montse says “keep moving them” as the Spanish verb to stir is “mover”!).
Once the potatoes break easily under the touch of the stirring spoon they are ready. So now add the potato/onion mix to the bowl of beaten eggs. Drain away any excess that’s left in the frying pan oil at this point.
Mix the potato and egg mixtures together well whilst the frying pan gets very hot with no extra oil in it.
Now add the mix to the frying pan.
Flatten it down in the pan and keep the heat at medium for a few minutes.
Put a plate over the mix and turn over the tortilla gently. When you return it to the pan press down the sides to create the classic shape of tortilla de patatas.
Turn the tortilla several times. You’ll find it gets heavier each turn.
It is ready when you put a knife into it and the knife comes out clean.
This recipe makes a vary large omelette. What I tend to do is create the same mixture as above but make two separate tortillas using a smaller pan as this seems more manageable. Be sure to use a ladle when transferring the mixture to the frying pan if you decide to follow this advice otherwise one omelette ends up with too much liquid and the other with too much potato.

Spanish Cucumber-Pomegranate Salad

2 pomegranates
2 large cucumbers
1 1/2 – 2 cans (15 oz each) of garbanzo beans
2 Large cloves garlic
1/4 cup fresh basil leaves
red wine vinegar for dressing
extra virgin Spanish olive oil for dressing
Peel the cucumbers and cut into small pieces. Remove the seeds from the pomegranate. Pomegranates are very easy to de-seed in water and it only takes only 5-10 minutes.
For easy-to-follow instructions, please read the article by Saad Fayed, About.com’s Guide to Middle Eastern Food’s How to De-Seed a Pomegranate. Place chopped cucumber and pomegranate seeds in a medium size serving bowl.
Drain the garbanzo beans and add to the bowl. Peel and finely chop the two cloves of garlic and place in bowl with vegetables. Remove stems from basil leaves and chop basil. Add to the bowl of vegetables and mix.
Sprinkle red wine vinegar over the chopped vegetables. Drizzle extra virgin olive oil. Mix thoroughly. Generally, use 1 part vinegar to 2 parts oil. Taste and adjust vinegar and oil.
Note: The amount of cucumbers, pomegranate seeds and garbanzo beans can be adjusted to your taste.

Spanish Meatballs

1 lb. ground beef
4 oz. ground chorizo or other spicy sausage
3/4 tsp. salt dash of nutmeg
1 tbsp. finely chopped fresh parsley
2 slices bread, soaked in water
1 egg
3 tbsp. olive oil
Combine meat, salt, nutmeg, and parsley in a large bowl.Squeeze water from bread and add bread and egg to meat mixture. Form into about 36 small balls. In a frying pan, heat olive oil and saute meatballs until thoroughly cooked and brown (about 20 minutes). Serve immediately.

Spanish Fruit Punch

1/4 c. sugar
1 c. orange juice
4 c. grape juice
1/2 lemon, sliced
1/2 orange, sliced
1 small apple or peach, cut into thin wedges
4 c. club soda ice cubes
method:
In a large pitcher, combine sugar, orange juice, and grape juice. Add lemon, orange, and apple. Stir until sugar is dissolved. Just before serving, add club soda. Put ice cubes into 8 glasses. Pour sangría over ice and spoon some fruit into each glass.

Spanish Rice

Ingredients:
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup plain tomato sauce*
3 cloves finely chopped garlic *
1/4 of a medium onion*
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
Preparation:
1) In a medium sauce pan, heat oil over medium heat.
2) Add in the fresh garlic and onion. Saute for 1-2 minutes until softened.
3) Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
4) Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!).
5) Add in the parsley if you’re using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
*If you don’t have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don’t have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.

Spanish Chicken Meatballs

Ingredients:
1 lb. ground chicken
4 oz. ground spicy chicken sausage
3/4 tsp. salt dash of nutmeg
1 tbsp. finely chopped fresh parsley
2 slices bread, soaked in water
1 egg
3 tbsp. olive oil
Method:
Combine meat, salt, nutmeg, and parsley in a large bowl.
Squeeze water from bread and add bread and egg to meat mixture.
Form into about 36 small balls. In a frying pan, heat olive oil and saute chicken meatballs until thoroughly cooked and brown (about 20 minutes).
Serve immediately.

Borscht: Russian delicacy

900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream
salt and freshly ground black pepper

• Boil the beetroot whole in salted water for 15 minutes. Drain and
refresh in cold water. Peel and cut into 2.5cm/1in chunks.
• In a frying pan, gently sweat the onion, leek and celery in the butter
until softened. Add the beetroot, stock and bay leaf. Bring to the
boil, skim the surface, reduce the heat and simmer for 45 minutes.
• Discard the bay leaf, and purée the soup in a blender or food
processor. Return to a clean pan, season and bring back to the
simmer. Remove from the heat, stir in the sour cream and serve.

Russian Tea #2

1 c Instant tea
2 c Tang instant orange drink
1 Envelope dry lemonade mix
2 c Sugar
2 t Cinnamon
1/2 t Cloves

Mix all ingredients thoroughly. Keep in sealed jar. Mix with hot or cold water — 3 to 4 teaspoon to a glass, more or less to taste.

Russian Black Bread

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast

Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Russian Stuffed Eggs

Ingredients:
1 doz. large (jumbo) eggs
1/2 lbs large mushrooms
1 bunch parsly
ground black pepper
Mayonnaise (I used Cholestrol Free Kraft)

Method:
Boil the eggs for 10 minutes or more (until they’re hard) let them cool off completely. Chop the mushrooms very finely (a good food processor will help) The goal is to have about 2 cups of chopped mushrooms for every dozen eggs. Chop 1/2 cup of parsly (very very fine, food processor type fine) Cut the eggs in half and take out the yolks. Mix the egg yolks with the mushrooms, parsly and add a tea spoon full of black pepper.
Add 1/2 cup mayonnaise and stir the whole thing. You should have a grey, mushroomy paste. Stuff each hollow egg half with heaping teaspoon of the paste. Put a tiny little bit of mayo on top and stick a parsly leaf on. Refrigerate before serving. Most people grabbed 3 – 4 halves, so plan accordingly. If you’re handy around the kitchen, 3 dozens of this should not take you more than 1 hour and you can prepare this hours ahead.

Russian Salad

Ingredients:
Peas (boiled salted) ½ cup
Carrots (boiled, peeled &
chopped)
½ cup
Potatoes (boiled, peeled &
chopped)
½ cup
Spring onions (chopped) ½ cup
Cucumber (chopped) ½ cup
Tomatoes (chopped) ½ cup
Apple (chopped) ½ cup
Pineapple (chopped) ½ cup
Cherries (deseeded) ½ cup
Mustard seeds powder ½ tsp.
Castor sugar ½ cup
White sauce ½ cup
Mayonnaise As required
Salt, White paper To taste

Method:
Boil carrots, peas and potatoes. Peel carrots and potatoes and chop. Chop cucumber, tomatoes, spring onions. Add to a mixing bowl along with the rest. Chop apple and pineapple. Add cherries, salt paper,mustard seeds powder and castor sugar. Mix white sauce and mayonnaise. Toss well and chill. Serve garnished.

Basturma

Basturma is a traditional Georgian kebab. This delicious beef meat kebabs serve with cock.
Ingredients
1 kg beef
3 onions
20 g wine vinegar.
150 g bouquet garni
salt.
Method:
Cut beef into small cubes and marinate with sliced onion, pepper, salt and vinegar for around 30-40 hours.
Thread cubes onto flat metal skewers tightly.
Put skewers over well-heated brazier with charcoals.