Collected Yum

I don’t think this photo does it justice because I literally took it as everyone had finished their meals, but this recipe - especially the sauce - is soooo easy and good. Dip white fish in flour, salt and pepper and shallow fry until firm / lightly crispy Make the sauce: Sauce: White wine  Fish stock Cream - equal amounts of all three Add to taste: Dill Chives - a good amount Salt Pepper Serve with rice or boiled potatoes

This is a regular in the Swedish side of my household that I have not written out ever but was reminded again this week what an easy and flavorful addition this can be to weekly dinners. Cut up salmon / tuna into cubes Cut up preferred vegetables into cubes (same amount as the fish) - zucchini is a great vegetable to use for this but you can also use string beans, broccoli, celery etc as you prefer. I don’t like carrot for this stew - too sweet. Add both to a pan with minimal oil and fry for 3 minutes / until the fish is firm.  Add crème fraiche and equivalent amount of water and stir. Add tarragon, salt, pepper, Swedish curry powder and any other spice of your preference.  Serve on top of boiled potatoes or rice. All in all, max 20 mins! And so delish. 

      I made this last summer and it was a big success, and so of course I had to make it again this summer. So, so good and so quick and easy - you have to give it a go. Source: NYTIMES Yield: 4 servings ½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing 5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup) ⅔ cup/150 grams packed light brown sugar ½ cup/120 milliliters whole milk, at room temperature ½ teaspoon kosher salt 1 cup/130 grams all-purpose flour 1 teaspoon baking powder Vanilla ice cream, for serving   Step 1 Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside. Step 2 Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside. Step 3 In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whi...

Ingredients 12 egg yolks 1 can evaporated milk, especially Carnation brand 1 can condensed milk 1 teaspoon vanilla extract 3/4 cup granulated sugar 2 tablespoons water Directions: Preheat oven to 350°F/180°C. Whisk egg yolks gently, then add condensed milk, evaporated milk, and vanilla extract and stir until combined. (If you whisk too hard, you'll get little bubbles in your flan.) Add the sugar and water to a pot over medium heat and cook until sugar dissolves. Lower heat and cook, shaking pan (don't stir!) until dark golden brown. Pour melted sugar into a baking pan (I used a 9-inch cake pan) and tilt pan around until evenly coated. Let set for a few minutes until it hardens. Pour the milk and egg mixture through a fine sieve into the pan, on top of the caramel. Take a baking tray or dish—anything that is large enough to fit your flan—and place the pan inside. Pour about an inch of boiling water into the l...

Ingredients: 1.5 tbsp of dry yeast 75 grams of butter 1 cup milk (I used lactaid and it was fine!) 3/4 cup quark (I used the unflavored but I like the vanilla flavored one better) 1/2 tsp saffron 3 tbsp sugar 1/2 tsp salt 6 cup all purpose flour 1 egg for the wash raisins Process: 1. Add the dry yeast to a mixing bowl. 2. Heat up the butter and the milk in a pan, mix so that the butter is dissolved and milk is warm to touch (but not hot). 3. Pour this butter milk mixture onto the dry yeast, mix and let sit for 10 minutes. The yeast will activate and the mix will start to foam. 4. After 10 minutes, remix the solution so that it is smooth and add in saffron, quark, sugar and salt. Mix well. 5. Add in most of the flour and work with your hands until it releases from the edges and is smooth. 6. Cover with a wet cloth and let it sit for half and hour. It should approximately double in size. 7. After the 30 minutes, place the dough on a lightly flo...

This easy Moroccan recipe explains how to make classic Chicken with Preserved Lemons and Olives in an authentic tagine . Marinating the chicken for a few hours or overnight is optional. Chicken with Preserved Lemon and Olives recipes are also available for conventional stove top preparation and slow roasting method . The cooking time allows for bringing the tagine slowly to a simmer. Large chickens may require additional time. Serves 4. Prep Time: 15 minutes Cook Time: 2 hours, 30 minutes Total Time: 2 hours, 45 minutes Ingredients: 1 whole chicken, skin removed, cut into pieces 2 large white or yellow onions, very finely chopped one small handful of fresh cilantro, chopped* one small handful of fresh parsley, chopped* 2 or 3 cloves of garlic, finely chopped or pressed 2 teaspoons ginger 1 teaspoon pepper 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant) 1/2 teaspoon salt 1/4 teaspoon saffron threads , crumbled (optional) 1 teaspoon ...

Ingredients: 3 eggs 1 cup of white sugar 1/2 cup dark Karo syrup 1 stick of butter or margarine (softened) 1 cup pecan halves 1/4 teaspoon salt 1 teaspoon vanilla Beat eggs until light and fluffy. Add sugar and beat again. Add syrup, butter, pecans, salt and vanilla. Mix ingredients together and pour into pie crust. Cook on 350 F for 10 minutes; then reduce temperature to 325 F for 30 minutes. Temperature reduction is to keep crust from burning. Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes). edited to add: (The pie can look a little buttery until it is cooked completely. Some people have reported having to cook it an additional 20 minutes) Pie is done when center jiggles like jello when you shake the pie. Make sure the pie cools completely before you cut it. Pie crust: 1 1/2 cups finely ground graham cracker crumbs 1/3 cup white sugar 6 tablespoons butter, melted 1/2 te...

1. Cut off the top of the coconut, and drain the water. On the side, make a paste of mustard seeds, onions, and cilantro/coriander. Mix with shrimp. Add salt and mustard oil. Put the entire mix into the coconut. Put coconut on some foil, and cook till the coconut is blackened, and the mix starts bubbling. After a few minutes of the mix bubbling, take off the stove. Serve with rice. You'll love the taste of the malai on the shrimp, I can guarantee you that!

Mix together minced chicken, chopped up basils, a little soya sauce and an egg. Roll into balls (rather large balls) and lay them out. Fry them in heated oil till sides are golden brown. Afterwards, lay them out on a oven safe dish. Pour out two cans of chopped tomatoes into a pot. Add garlic and chopped up basils, and salt to taste. Add one meatball to this all let this sit on low heat for a while, about 1 or 2 hours. Spoon out ragu on top of meat balls. Top with cheese (gouda or parmesan) and bake on 175 C for 30 mins before serving. Suggested side: Whole wheat lime chili spaghetti.

Even if I discount for my usual obsession with the French cuisine, my love for boeff bourguignon (bb) is above most food. I have therefore attempted to make bb myself several times, with recipes from different chefs. Over time, I have tried with Julia Child's (too complicated), american versions on youtube and Swedish version on Swedish french food books (too...non french) and several others that I do not recall, only to be left disappointed by the eventual outcomes. Most often the problem I felt was that it was too bland, non rustic and flavor less. They unfortunately all lacked that particular je ne sais quoi of a proper french bb affair. So I decided to take matters into my own hand. I would create a recipe based on my culinary knowledge and what I could taste in the best bb I have ever had. I did this yesterday, and I don't mean to gloat but yay! It was tres magnifique!! Just as it should be!! So here is the recipe before it escapes me: Take a good chunk of lean beef. I...

Ingredients 1  (1-pound) top round steak (1 inch thick), trimmed   $ 1 cup   chopped onion 2 tablespoons   chopped fresh parsley 2 tablespoons   Dijon mustard 1/2 teaspoon   salt 1/2 teaspoon   dried dill 1/2 teaspoon   freshly ground black pepper   $ 1  (8-ounce) package sliced mushrooms (about 2 cups) 3  garlic cloves, minced 1.5 ounces   all-purpose flour (about 1/3 cup)   $ 1 cup   fat-free, lower-sodium beef broth   $ 1  (8-ounce) container low-fat sour cream   $ 2 cups   hot cooked medium egg noodles (about 4 ounces uncooked) Preparation 1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well. 2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to s...

My love for Nando's chicken knows no bounds, so I thought I would try and whip some up at home! For the peri-peri sauce: 3 bird’s eye chillies (if want spicier increase amount up to 8 for very hot), chopped 3 ordinary red chillies, chopped 1 red capsicum, seeded and chopped 5 cloves of garlic, peeled 2 tablespoonfuls of oregano 1/2 a cup of olive oil Juice of 1/2 a lemon 70 ml of white vinegar 2 teaspoons of salt For the chicken: 1 whole chicken, butterflied and cut into half Some salt  By the way, the recipe for the peri-peri sauce yields about 300ml of sauce. Multiply it accordingly if you want to make more, it keeps for a month in the fridge! # – First, pour the olive oil into a saucepan over medium heat. # – Then add the white vinegar. # – When the oil & vinegar mixture starts simmering, throw in the chopped up red capsicums. # – As well as the garlic cloves. # – Followed by juice of half a lemon. Stir to mix. # – Allow the mixture to ...

Everyone loves hearty, whole grain breakfast breads studded with dried fruit and spiced with freshly ground nutmeg. Sprinkle a little coarse sugar on top of the loaves before baking for a light crunch. Ingredients 4 tablespoons unsalted butter, (3 tablespoons melted and cooled and 1 tablespoon room temperature to grease the loaf pans) 1 cup all-purpose flour 1/2 cup whole wheat flour 3/4 cup granulated sugar 1/2 cup flax meal 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon freshly grated nutmeg 2-3 very ripe bananas, mashed (about 1 cup) 1/4 cup plain yogurt 2 eggs, lightly beaten 3 tablespoons canola oil 1/2 cup chopped dried apricots 1/2 cup dried blueberries or cranberries 1/2 cup pumpkin seeds timer Prep: 15 minutes Total: 1 hour 10 minutes Tools 2 loaf pans mixing bowls whisk sieve wire rack Instructions 1. Preheat the oven to 350F and prep 2 loaf pans by greasing and flouring them. 2. In a mixing bowl, mix the flo...

INGREDIENTS: 600g chicken thighs cut into thirds 4 black peppercorns 1 bay leaf 2 cloves 70g large split yellow lentils 4 tablespoons vegetable oil 1 large onion (sliced) 2 garlic cloves (minced) 1 teaspoon salt 1 inch cinnamon stick 2 teaspoons coriander powder 2 teaspoons chilli powder 1/2 teaspoon turmeric 2 tomatoes (chopped) 1/2 cup fresh coriander (chopped) DIRECTIONS: In a large pan, heat the oil and fry the onions over a moderate heat with the bay leaf, peppercorns and cloves for 5-7 minutes – until golden and soft. Add the chicken pieces, garlic, cinnamon, salt, corriander powder, chilli powder and turmeric and fry for a further 5 minutes. Add 400ml warm water, enough to cover the chicken well. Bring this to the boil, reduce heat and simmer for 30-40 minutes uncovered until the chicken is very tender and the liquid reduced. Meanwhile, in a separate pan, boil the lentils for 15 minutes then drain. In the last 15 minutes of the curry cooking, add the lentil...

I’ve reposted my absolute favourite curry and one of the most popular on the site. This Burmese style curry is absolutely delicious. It’s so fragrant and inviting that I can barely hold myself back from eating half the pan while i’m waiting for it to cook. On the rare occasion of there being any leftovers, It freezes brilliantly and absolutely improves with age. It’s the ultimate curry – I urge you to try this – you’ll never want another curry ever again. INGREDIENTS: 1kg chicken thighs (quartered) 2 teaspoons curry powder ½ teaspoon salt ½ teaspoon ground turmeric 4 tablespoons peanut oil (or vegetable) 1 teaspoon chilli powder 2 teaspoons sweet paprika 2 onions (roughly chopped) 4 garlic cloves (roughly chopped) 1 heaped teaspoon grated ginger 2 tomatoes (chopped) 1-2 tablespoon fish sauce 1 stick of lemongrass (cut to about 15cm and the bulb end lightly pounded to release aroma) DIRECTIONS: Sprinkle curry powder, salt and turmeric over the chicken and set aside. In...

It’s the ultimate all-in-one-pot dinner. Words cannot describe how fabulous the biryani is. It’s quite possibly the jewel in India’s crown. Tender meat, beautifully spiced with fluffy, fragrant rice. All cooked together in one pan. The best I ever tasted was in the Keralan city of Ernakulam near Kochin. I’m told it was cooked by a famous Hyderbadi chef, which would make sense as this is where the dish originates. It was absolutely amazing for many reasons. The chicken was moist, packed full of flavour and the rice fluffy and separated. The restaurant was obviously famous for its chicken biryani as it was the only thing on the menu. It’s easy to see why it’s become one of the favourite Indian dishes around the World. Try this yourself – it’s actually a really simple dish to make at home despite looking rather involved and tricky. The key to this dish is getting the rice right. Make sure you buy good quality basmati – and make sure you soak it first. It’s essential! INGREDIENTS: Marin...

Ingredients 1/2 tsp black pepper shopping list 11/2 tsp sugar shopping list 2 cloves garlic,minced shopping list 2 Tbs. oyster sauce shopping list 1 tsp Thai fish sauce shopping list 1 Tbs soy sauce shopping list 1 lb. sirloin tips,cut in cubes or strips shopping list How to make it In med. bowl,combine all ingredients,except beef,and whisk till well blended. Pour over beef and stir till beef well-coated. Marinate at least 2 hours Place meat on grill(cubes can be put on skewers),turn with tongs . Grill to desired doneness.

so yeah thai beef basil get sliced beef piyaj capsicum aar basil leaf aar fish sauce ageh mangsho tah bhajba with ginger 11:56 AM piyaj garllic jokhon bhaja bhaja hoye jabe tokhon add fish sauce and capsicum 500 gram beef e 3 table chamoch then add some chili flakes if u like and add the basil onek basil 11:57 AM and then fry it for 3-4 minutes so that the spices are out then eat it with rice

first Murgi ta 800 gm +_ hote hobe then make it 4 pieces Tahmid: put some redish food color in the water for 10m then take a pan put all the spices Tahmid: jaifol joytree posto sajira ada rosun garam masala holud red paper green chili doi tomato souce Tahmid: onion paste and onion tok doi mosla kosaite hobe Tahmid: soabin and ghee te Tahmid: ekta porjae jokhon mosla r tel alad hoe jabe mane tel/ butter ta moslar upor e uthe asbe Tahmid: then mangso ta chere die oi moslar tel e vajte hobe ha ektu dome die hobe Tahmid: dont put ani spoon or khunti just shake the pan Tahmid: na oi mosla niche thakbe r tel upore thakbe oitatei mangso chere dite hobe Tahmid: gae mosla lagbe r tele vaja hobe Tahmid: sorry sugar dite hobe and salt Tahmid: mangso charar por dom e dite hoe and panta dhore hlaka shake korte hobe ektu por pr dim ache Tahmid: then uthanor ektu kismis chere dite hobe and piaj er beresta Tahmid: ektu keora dite paro shathe

Ingredients: Beef/Chicken 1-1½ kgs, small cubes Ginger Paste 2 tablespoons Garlic Paste 2 tablespoons Green Chillies,large 10, slit lengthwise from one side Lemon Juice 3-4 tablespoons /2 lemons Tomatoes 6 medium, grind/make puree /500g Yogurt, plain 2½ cups, whipped 500g Ghee/Oil 1½ cup /175g-250g Shan Achar Gosht one packet Spice Mix (use less for less heat) 1. Mix 2 tablespoons Shan Achar Gosht Spice Mix with lemon juice and fill it into the slitted green chillies. 2. Make the ghee/oil hot, add meat, garlic and fry for few minutes. 3. Then add yogurt, ginger, tomato puree, the remaining quantity of Shan Achar Gosht Spice Mix and 1-2 glasses of water. 4. Cover and cook on low heat until meat is tender. 5. Place the spice filled green chillies over the meat. 6. Cover and cook on low heat until ghee/oil is separates from the gravy. SERVING SUGGESTION: Serve hot with Naans or Roti, Serves 6-8 persons.