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Thread: cooking comp 4 march 2011

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    Default cooking comp 4 march 2011



    iss bar ap ko

    Eastern-European recipes

    share karni hai

    Rules :

    21 march.last date hai phir koi sharing accept nahi ki jaye gi

    same sharing bhi accept nahi ki jaye gii

    ek member ek hi bar apni dish share kar sakta hai

    edit ki hui sharing bhi accept nahi ki jaye gi


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    Default Re: cooking comp 4 march 2011

    15400?Beef stroganoff recipe - cooking comp 4 march 2011
    Prep time:30 min
    Cook time:1 hr 30 min
    Serves:2


    Ingredients

    For the beef broth
    450 g stewing beef, on the bone
    2 small carrots
    2 onions, skins on
    1 sticks celery
    2.5 cm ginger
    2 bay leaves
    8 black peppercorns
    3 tbsp chopped parsley
    salt

    For the sweet potato crisps
    2 sweet potatoes
    450 ml vegetable oil
    salt, to taste
    1 tsp chilli powder

    For the stroganoff
    2 tsp butter
    250 g beef fillet, cut into finger-length strips
    1 onion, thinly sliced
    12 button mushrooms, sliced
    1 small clove garlic, crushed
    1 chilli, chopped
    2 tsp Dijon mustard
    25 g unsalted butter
    2 tsp soured cream
    4 tbsp brandy

    Method
    1. For the broth; place the beef, carrots, onions, celery stick, ginger, and bay leaves into a pan. Pour over enough cold water to cover. Bring the contents to a boil over a moderate heat. Turn the heat down, cover and simmer for 1 hour until it has reduced by half. Skim off any fat from the surface while the broth is simmering.

    2. Add the peppercorns and parsley, and continue to cook until reduced by a further two-thirds. Strain the broth, discard the meat and vegetables and add salt to taste. You should have about 1 litre of finished broth. You'll need about 350ml for this dish - freeze any remaining in an airtight box.

    3. For the sweet potato crisps; Peel the potatoes and soak in cold water for 30 minutes. Drain and thinly slice into rounds - you can use a mandolin for this. Heat the vegetable oil in a deep-fryer, and when hot, fry the potatoes, in batches, until crisp and golden. Drain on absorbent kitchen paper and dust with salt and chilli powder. Keep warm while you make the stroganoff.

    4. For the stroganoff, heat the butter in a saucepan, and briskly fry the beef strips to seal in the juices. This shouldn't take longer than 2-3 minutes.

    5. Add the onions, mushrooms, garlic, and chilli, and continue cooking for 3 minutes.

    6. Pour in about 350ml of the beef broth and add the Dijon mustard. Simmer for 4-5 minutes before stirring in the unsalted butter. Stir in the sour cream and brandy and serve straight away with the potato crisps.
    Last edited by tanhae; 19-03-2011 at 12:49 PM.

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    Default Re: cooking comp 4 march 2011

    Croatian / Serbian Sausage - Cevapcici

    cevapcici - cooking comp 4 march 2011


    Makes 6 servings of Cevapcici

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    Ingredients:

    1 pound ground beef chuck
    1/2 pound ground pork
    1/2 pound ground lamb
    1 clove garlic, finely chopped
    1/2 cup finely chopped onions
    1 teaspoon salt
    Finely chopped onions, for garnish

    Preparation:

    Mix together beef, pork, lamb, garlic, 1/2 cup chopped onions and salt until thoroughly combined.

    Roll meat mixture into a long, 3/4-inch cylinder. Cut links at 4-inch intervals. Or, you can use a sausage extruder. Place on plastic wrap-lined plate, cover with more plastic wrap and refrigerate for 1 hour to firm. Note: Sausages can be frozen at this point. When ready to use, thaw or cook from the frozen state.

    Broil "cevapcici" on a charcoal grill or a preheated oven broiler rack coated with cooking spray 4 to 6 inches from flame, 4 minutes per side or until no longer pink in the middle. Or they can be pan fried in a large skillet coated with cooking spray over high heat for a total of about 8 minutes, turning frequently to brown all sides.

    Serve with chopped raw onion, Serbian potato salad and pogacha bread. Cevapcici make great appetizers!
    Last edited by tanhae; 19-03-2011 at 12:50 PM.

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    Default Re: cooking comp 4 march 2011

    Pilaf (also known as Pilov)

    img 2348 - cooking comp 4 march 2011


    Ingredients:

    1 cups long grain or converted white rice, uncooked
    2 cups chicken broth or stock
    cup onion, finely chopped
    2 cloves garlic, finely chopped
    1 tablespoon olive oil
    1/4 teaspoon salt
    teaspoon ground black pepper
    Preparation:

    In a large saucepan, saute onion in olive oil until soft and a light golden color. Add chicken stock or broth and bring to a boil.

    Stir in rice, salt and pepper, cover, and reduce heat. Simmer on low heat for twenty minutes.

    Remove from heat and let sit, covered for 3-5 minutes. Fluff with fork and serve immediately.
    Last edited by tanhae; 19-03-2011 at 12:51 PM.

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    Default Re: cooking comp 4 march 2011

    chicken seekh kabab - cooking comp 4 march 2011
    aa72291b 40b6 47b4 8b21 3de5433e56b9 seekh kebab oadhi - cooking comp 4 march 2011


    seekh kabab - cooking comp 4 march 2011


  6. #6
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    Default Re: cooking comp 4 march 2011

    Hungarian Chocolate-Walnut Torte

    1zecg0y - cooking comp 4 march 2011
    Ingredients :

    3/4 cup sugar (if using half semisweet and half sweet chocolate) or 3/4 cup plus 2 tablespoons sugar (if using all semisweet chocolate)
    6 ounces fine-quality chocolate, preferably half dark sweet (sometimes labeled German’s Sweet Chocolate), and half semisweet, but all semisweet is also delicious; cut into small pieces
    6 large eggs, separated
    6 ounces shelled walnuts (1 3/4 to 2 cups)
    3 tablespoons matzoh meal

    Optional accompaniments: Passover Confectioners’ Sugar (recipe below) or Chocolate Icing (recipe below); heavy cream, freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ice cream

    Optional garnish: walnut halves

    Chocolate icing:
    6 tablespoons (3/4 stick) unsalted butter or margarine
    6 ounces fine-quality semisweet or bittersweet chocolate, cut into small pieces

    Preparation :

    Have all ingredients at room temperature.
    Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
    Preheat the oven to 350F.
    In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
    In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
    Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
    Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.

    Passover Confectioners’ Sugar:

    In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners’ sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)

    Chocolate Icing:
    Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.


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    Default Re: cooking comp 4 march 2011

    Home-cured salmon with beetroot and orange

    15653?Home cured salmon with beetroot and orange recipe - cooking comp 4 march 2011


    Ingredients

    For the salmon

    • 1 x500 g salmon, pin boned
    • 3 tbsp sea salt
    • 4 tbsp pomegranate molasses
    • 300 g raw beetroot
    • 2 oranges, grated zest only
    • small bunch dill, finely chopped
    • small bunch chervil, finely chopped
    • small bunch parsley, finely chopped
    • small bunch basil, finely chopped

    For the garnish

    • handfuls salad leaves
    • 4 radishes, shredded
    • small handful parsley


    Method

    1. Place the salmon on a chopping board with the skin facing down.

    2. Mix the salt, molasses, beetroot, orange zest and mixed herbs together. Now press the mixture over the top of the salmon. Wrap with cling film and place a heavy tray on top of the salmon fillet. Weigh down and chill for 24 hours.

    3. After 24 hours, unwrap the fish. Rinse the salmon under cold running water. Pat dry with kitchen paper and wrap in cling film. Keep chilled until ready to serve.

    4. To serve, cut into very thin slices, arrange in the centre of a serving plate and garnish with salad leaves, shredded radish and parsley.


  8. #8
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    Default Re: cooking comp 4 march 2011

    Beehive Cookies

    576755 - cooking comp 4 march 2011

    Ingredients


    • Dough:
    • 3 1/3 cups vanilla wafer cookies, crushed
    • 2 tablespoons water
    • 1 3/4 cups confectioners' sugar
    • 1/3 cup butter, room temperature
    • 3 tablespoons unsweetened cocoa powder
    • Filling:
    • 1/2 cup butter, room temperature
    • 3/4 cup confectioners' sugar
    • 1 tablespoon sweetened condensed milk
    • 1 egg yolk
    • unsweetened cocoa powder, for dusting (optional)
    • confectioners' sugar, for dusting (optional)
    • 24 vanilla wafer cookies


    Directions


    1. Combine the cookie crumbs, water, 1 3/4 cups confectioners' sugar, 1/3 cup butter, and cocoa powder. Work the mixture into a smooth dough, wrap it in plastic, and refrigerate for 1 hour or until firm.
    2. Beat the 1/2 cup butter with 3/4 cup confectioners' sugar. Mix in sweetened condensed milk, and egg yolk.
    3. Grease a beehive mold or a walnut shell and coat it with cocoa or confectioners' sugar. Divide the chilled dough into balls to fit the size of your mold. Roll the balls in cocoa or sugar. Push the dough into the mold and make a hollow in the center.
    4. Use a pastry bag or sandwich bag with the corner snipped off to pipe the filling in the cookie shell. Cover the filling with a vanilla wafer (the beehive "base"), and carefully remove the mold. Repeat with the remaining cookies. Store beehives in a cool place. Flavor will improve for 2 or 3 days.

    Last edited by tanhae; 19-03-2011 at 12:54 PM.

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    Default Re: cooking comp 4 march 2011

    Kasha

    RE veg092s - cooking comp 4 march 2011


    RECIPE INGREDIENTS
    1 1/3-1 1/2 cups chicken broth or water
    2/3 cup kasha, rinsed and drained, or buckwheat groats
    2 tablespoons margarine or butter
    1 1/2 cups small broccoli flowerets
    1 large onion, chopped
    1 cup diced yellow summer squash or zucchini
    1 cup chopped peeled carrots (2 medium)
    1 tablespoon minced fresh basil or 1 teaspoon dried basil, crushed
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 cup ricotta cheese (8 ounces)
    1 slightly beaten egg
    1 cup shredded Monterey jack or mozzarella cheese (4 ounces



    DIRECTIONS
    In a medium saucepan combine 1 1/3 cups broth or water and kasha, or buckwheat groats and 1 1/2 cups broth or water. Bring to boiling; reduce heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha and 15 minutes for buckwheat groats.


    Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha or buckwheat groats, basil, salt, and pepper. Remove from heat.


    In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha or buckwheat mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha or buckwheat mixture over ricotta layer. Cover and bake in a preheated 350 degrees F oven for 25-30 minutes, or till heated through. Uncover; sprinkle with shredded cheese. Return to oven for about 3 minutes, or till cheese is melted.

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    Default Re: cooking comp 4 march 2011

    صرف آواز نہیں ، لفظ بھی مقفل ہیں مرے

    سوچ میں ہوں کہ اب تجھ کو پکاروں کیسے

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