Ingredients
250 g mascarpone
1 teaspoon vanilla extract
3 tablespoons Marsala brandy or Tia Maria
150 ml strong Coffee or espresso, cooled to room temperature
150 ml Single Cream
4 tablespoons icing sugar
16 savoiardi biscuits sponge fingers
Frozen bar of 70% Chocolate
cocoa powder
Method
Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together.
Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.
Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like).
Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits.
Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to.
Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.
Remove the Tiramisu from the fridge.
Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu.
Finally, dust with sifted cocoa powder to serve.
© Gordon Ramsay
Tuesday, April 26, 2011
Friday, April 15, 2011
Kacha Morich Fish Curry, Pohela Boishak 2011
I cooked this last night for the Bengali New Year, and it totally turned out better than I expected - and I'm not even a fish person :). To be tried with Ilish the next time I hope :)!
Serves 2 people:
One large whole fish
4 Onions
4 Tomatoes
1Tbsp Mustard seeds
Turmeric Powder
Chilli Powder
Some Fish Curry Spice Mix
Lemon
Corriander
Took me about an hour to cook this, minus prep time the night before.
Not having access to Ilish in Stockholm, I used one big Telapia - but choose you fish to be whatever you want it to be I suppose :).
Scale and gut the fish if doesn't already come dressed.
If you buy a frozen one like I did, thaw it overnight in the fridge.
Mix turmeric powder, chilli powder, salt, MDH Fish Curry mix. Add about the same or 1.5 times of the amount of spice of vegetable oil to make it into a paste.
Cover the entire fish with this paste. The layer of the spice should be quite thick and noticable.
Seal with fish in an airtight plastic bag and marinate for as long as you can. I marinated my frozen fish and left it in the freezer over night. In many ways its easier if the fish is frozen because the oil solidifies and holds on to the fish.
In a deep pan (I used a wok) heat about a cup (2 dl) of oil and fry the fish at low heat first to make sure it cooks through and the on high heat to make sure the outside is crunchy. It took me about half an hour to do this but I was super careful :). Try not to flip the fish too many times because it might break.
Once it has fried, place it on the serving dish.
In the same oil add about 4 large onions, sliced the round way. Fry until transparent.
Add 2 table spoons of the MDH Fish Curry Sprice.
Add about 4 tomatoes, diced in large cubes. Cook for about 6-10 minutes or until the tomatoes have started to soften. Add about a table spoon of mustard seeds and stir. Add split and deseeded (if you dont want it to be super spicey!) green chilles (I used about a cup of them but you can adjust this to our taste). Stir and let it mix in for about 2/3 minutes. Pour this sauce off on the fried fish just before serving.
Spray some lemon on the fish.
Garnish with lemon rounds and fresh corriander.
Serves 2 people:
One large whole fish
4 Onions
4 Tomatoes
1Tbsp Mustard seeds
Turmeric Powder
Chilli Powder
Some Fish Curry Spice Mix
Lemon
Corriander
Took me about an hour to cook this, minus prep time the night before.
Not having access to Ilish in Stockholm, I used one big Telapia - but choose you fish to be whatever you want it to be I suppose :).
Scale and gut the fish if doesn't already come dressed.
If you buy a frozen one like I did, thaw it overnight in the fridge.
Mix turmeric powder, chilli powder, salt, MDH Fish Curry mix. Add about the same or 1.5 times of the amount of spice of vegetable oil to make it into a paste.
Cover the entire fish with this paste. The layer of the spice should be quite thick and noticable.
Seal with fish in an airtight plastic bag and marinate for as long as you can. I marinated my frozen fish and left it in the freezer over night. In many ways its easier if the fish is frozen because the oil solidifies and holds on to the fish.
In a deep pan (I used a wok) heat about a cup (2 dl) of oil and fry the fish at low heat first to make sure it cooks through and the on high heat to make sure the outside is crunchy. It took me about half an hour to do this but I was super careful :). Try not to flip the fish too many times because it might break.
Once it has fried, place it on the serving dish.
In the same oil add about 4 large onions, sliced the round way. Fry until transparent.
Add 2 table spoons of the MDH Fish Curry Sprice.
Add about 4 tomatoes, diced in large cubes. Cook for about 6-10 minutes or until the tomatoes have started to soften. Add about a table spoon of mustard seeds and stir. Add split and deseeded (if you dont want it to be super spicey!) green chilles (I used about a cup of them but you can adjust this to our taste). Stir and let it mix in for about 2/3 minutes. Pour this sauce off on the fried fish just before serving.
Spray some lemon on the fish.
Garnish with lemon rounds and fresh corriander.
Wednesday, April 13, 2011
Paneer!
Half gallon Whole Milk and one lime is all you need. Bring the milk to a boil, then simmer down and add the juice of lime while stirring. You will see the milk part separating from water. Strain it and let it stand in the strainer for an hour or hour and a half.
Now, dump the Paneer from the strainer onto a cutting board and cut small cubes out of it.
All credits to: http://sutapa.com/
Now, dump the Paneer from the strainer onto a cutting board and cut small cubes out of it.
All credits to: http://sutapa.com/
Hilsa with mustard smoked in banana leaves
Hilsha is almost next to impossible to find in Sweden, and so I shall try with other fishes very soon.
Ingredients:
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.
Steps:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
Ingredients:
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.
Steps:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
Tuesday, April 5, 2011
Chicken 65
Cube 4 chicken thighs. Add ginger powder, garlic powder, black pepper powder, cornstarch, salt and an egg. Fry in oil... take a little at a time or it will clump together. Once fried and cooked through, set aside.
In pan put some oil, cumin seeds, chopped garlic and ginger, green chilies and curry leaves. Fry for some time. Add chili powder, cumin powder, ginger and garlic paste, Asian chili paste, very little salt, pinch of fenugreek, and red food color. Stir fry for a little bit and add very little water. Add the fried chicken to the sauce. Cok for some time. Add some more curry leaves and chopped jalopenos. Stir and serve.
This is Aneeqs adaptation of http://www.youtube.com/watch?v=EZEaYngbp4w.
In pan put some oil, cumin seeds, chopped garlic and ginger, green chilies and curry leaves. Fry for some time. Add chili powder, cumin powder, ginger and garlic paste, Asian chili paste, very little salt, pinch of fenugreek, and red food color. Stir fry for a little bit and add very little water. Add the fried chicken to the sauce. Cok for some time. Add some more curry leaves and chopped jalopenos. Stir and serve.
This is Aneeqs adaptation of http://www.youtube.com/watch?v=EZEaYngbp4w.
Sunday, April 3, 2011
Fresh Grapefruit Cheesecake with Berries
Serves 12
Ingredients
15 pc digestive biscuits
75 g butter, melted
2 tablespoons granulated sugar
0.5 teaspoon cinnamon, ground
Filling:
1 pink grapefruit
200 g cream cheese
3 egg yolks
2 dl granulated sugar
1 teaspoon vanilla sugar
2.5 dl whipping cream
Garnish:
1 pink grapefruit
250 g raspberries
250 g blackberries
caramelized rose petals
1. Mix the biscuits in a food processor and add butter, sugar and cinnamon.
2. Spread the crumbs in 12 muffin cups. Flatten the crumbs into the molds.
3. Wash grapefruit thoroughly in lukewarm water. Grate peel and squeeze out the juice, measure about 1 1 / 2 dl.
4. Beat together cream cheese, egg yolks, sugar and vanilla sugar. Stir in the grapefruit peel and juice.
5. Whip cream and fold it into the batter. Spread the batter into molds and freeze 4-5 hours.
6. Peel and cut wedges from the grapefruit.
7. Top the cheesecake with grapefruit, berries and any candied rose petals.
Ingredients
15 pc digestive biscuits
75 g butter, melted
2 tablespoons granulated sugar
0.5 teaspoon cinnamon, ground
Filling:
1 pink grapefruit
200 g cream cheese
3 egg yolks
2 dl granulated sugar
1 teaspoon vanilla sugar
2.5 dl whipping cream
Garnish:
1 pink grapefruit
250 g raspberries
250 g blackberries
caramelized rose petals
1. Mix the biscuits in a food processor and add butter, sugar and cinnamon.
2. Spread the crumbs in 12 muffin cups. Flatten the crumbs into the molds.
3. Wash grapefruit thoroughly in lukewarm water. Grate peel and squeeze out the juice, measure about 1 1 / 2 dl.
4. Beat together cream cheese, egg yolks, sugar and vanilla sugar. Stir in the grapefruit peel and juice.
5. Whip cream and fold it into the batter. Spread the batter into molds and freeze 4-5 hours.
6. Peel and cut wedges from the grapefruit.
7. Top the cheesecake with grapefruit, berries and any candied rose petals.
Raspberry Chocolate Mousse
Serves 4
2 dl raspberries, (goes well with frozen)
2 dl whipping cream
200 g dark chocolate, 70%
2 egg yolks
1 tbsp brown sugar
possibly a dash of rum
1. Mash raspberries with a fork (Save a few nice raspberries for garnish.). Mix with sugar.
2 Break the chocolate into a bowl and melt it in a water bath. I usually microwave it for 3 minutes on medium or low.
3. Whip cream until stiff and mix in the mashed raspberries.
4. Stir in egg yolks one at a time into the melted chocolate.
5. Stir in raspberry cream into the chocolate batter
6. Pour out the mousse into four cups or glasses.
7. Let stand one hour in refrigerator.
8. Before serving garnish with raspberries and maybe a few leaves of mint if you have it.
2 dl raspberries, (goes well with frozen)
2 dl whipping cream
200 g dark chocolate, 70%
2 egg yolks
1 tbsp brown sugar
possibly a dash of rum
1. Mash raspberries with a fork (Save a few nice raspberries for garnish.). Mix with sugar.
2 Break the chocolate into a bowl and melt it in a water bath. I usually microwave it for 3 minutes on medium or low.
3. Whip cream until stiff and mix in the mashed raspberries.
4. Stir in egg yolks one at a time into the melted chocolate.
5. Stir in raspberry cream into the chocolate batter
6. Pour out the mousse into four cups or glasses.
7. Let stand one hour in refrigerator.
8. Before serving garnish with raspberries and maybe a few leaves of mint if you have it.
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