Monthly Archives: December 2011

Fruit Cake

Sweets

 

Ingredients 

  • 3            oz almonds
  • 8            oz currants
  • 8            oz sultans
  • 8            oz raisins
  • 4            oz cherries
  • 4            oz mixed peel
  • 9            oz white flour
  • 1            level tsp  grated nutmeg
  • 1            level tsp  mixed spices
  • ½           level tsp  ground cinnamon
  • 8            oz butter
  • 8            oz brown sugar
  •               Finely grated rind of 1 lemon
  • 4            eggs
  • 3            oz ground almonds.

Directions

  1. Preheat oven to 290 degrees F.
  2. Chop almonds and mix with the next 9 ingredients.
  3. Cream Butter and Sugar.
  4. Add eggs one at a time and add the ground almonds.
  5. Fold in the flour mixture half at a time until well mixed.
  6. Pour into a prepared 8 ” round cake tin.
  7. Bake in the middle self for about 3 hours.
  8. Remove from the oven and leave in the tin for ten min. Turn out and cool on wire rack .

You should leave the cake for at least a day (or 2-3 weeks, to mature, wrapped in greaseproof paper, and stored in an airtight tin)

You can decorate the cake with nuts before you put it in the oven.

You can leave it plain.

Or you can coat it with almond paste and royal icing.

Short Bread Cookies

Sweets

Today I have decided to do my Christmas baking.  This recipe for Shortbread was given to me by my neighbor in late 70.

I have tried a few other recipes but found this to be the best.

Shortbread Cookies

Ingredients

  • 2                 cups Butter
  • 1                 cup Berry Sugar
  • 4-1/4         cups all purpose flour

Instructions

  1. Cream butter and sugar till light and creamy, about 5 minutes.
  2. Gradually add the flour.  Turn this onto a floured surface and kneed till it cracks (about 20 minutes).
  3. Divide dough into 4 parts.
  4. Roll each quarter to 1/4 thickness.
  5. Cut in shapes with a cookie cutter.
  6. Put the cookies 1” apart on an ungreased cookie sheet.
  7. Bake in a preheated 300 degrees oven for 20 – 25 min.

Almond Biscotti

Sweets

This recipe was publish on Dec 1, 1992 by Canadian Living.

Canadian Living Test Kitchen Tips:  to prevent crumbling when slicing the partially cooked log of dough, use a sharp chef’s knife and cut with firm, decisive strokes.  Standing the cookies upright during the second baking ensures that they dry out evenly.

Ingredients

  • 1 3/4                    cup all-purpose flour         425 ml
  • 2                          tsp  baking powder             10 ml
  • 3/4                       cup whole almonds           175 ml
  • 2                          eggs
  • 3/4                       cup granulated sugar        175 ml
  • 1/3                       cup butter,melted                75 ml
  • 2                          tsp vanilla                            10 ml
  • 1 1/2                    tsp grated orange rind          7 ml
  • 1                          egg white, lightly beaten

Instructions

  1. In a large bowl, combine flour, baking powder and almonds.
  2. In a separate bowl, whisk together eggs, sugar, butter, vanilla, and grated orange rind;  stir into flour mixture until soft dough forms.  Transfer dough to lightly floured work surface;  with hands, form into smooth ball.
  3. Divide dough in half; roll each into 12-inch (30 cm) long log.  Transfer to ungreased baking sheet.
  4. Brush tops with egg white;  bake in 350 degree F (180 degree C) for 20 minutes.
  5. Remove from oven and let cool on pan on rack for 5 minutes.  Transfer each log to cutting board;  cut diagonally  into    3/4 inch (2 cm) thick slices.
  6. Stand cookies upright on baking sheet; bake for 20 – 25 minutes longer until golden.  Let cool on rack.

Biscotti can be stored in airtight container for up to 2 weeks

VARIATIONS:

Chocolate Chip Biscotti:  Add 1/2 cup (125 ml) chocolate chips to flour mixture.

Hazelnut Biscotti:  Substitute 3/4 cup (175 ml) whole hazelnuts for almonds.

Greek Cookies

Kourabiedes

Sweets

A Greek family celebration wouldn’t be complete without the delightful buttery goodness of Kourabiethes (koo-rah-BYEH-thes).

These are very rich cookies (as are most shortbread cookies) yet somehow lighter and melt-in- your-mouth good. Be sure to make extra because these will go fast!

Greek Shortbread Cookies with Powdered Sugar and Almonds.

Makes 60

Greek Cookies
Kourabiedes

 

 

 

 

 

 

Ingredients

  • 2                    cups butter (at room temperature)
  • 1/2                cup sugar
  • 2                    egg yolks
  • 2                    tablespoon Brandy (substitute it with lemon juice)
  • 1                    cup toasted blanched almonds, finely ground
  • 5 1/2            cups all purpose flour
  • 2                    teaspoon baking powder
  • 1                    teaspoon ground cloves
  • 1                    cup icing sugar
  • 60                 whole cloves

Instructions

  • In a large bowl of mixer, cream butter and sugar;  Beat until and fluffy.  Add egg yolk and brandy.  Mix well.  Stir in almonds.
  • a medium bowl, combine flour baking powder and ground cloves.  Gradually add to egg mixture working in with hands or pastry blender.
  • Turn onto lightly floured surface.  Knead until firm about 2 minutes.  Shape into 1” balls;  press a whole clove into each ball.  Place 1” apart on ungreased cookie sheets.  Bake in preheated 300 degree oven 20 minutes or until light brown.  Cool in a wire rack.  Dust generously with confectioners sugar.  Serve in small paper liners if desired.

 

Almond Crescents

Sweets

These are some of the cookies I have collected from different magazines that come out at Christmas time.

Makes 60

Ingredients

  • 1              cup butter
  • 1/2           cup berry sugar + 5 tablespoon for rolling
  • 1              tbsp  Kirsch or white Rum or
  • 1              tbsp  lemon Juice
  • 2              cups flour, divided in half
  • 1/8           tsp salt
  • 3/4           cup blanched almonds, ground

Instructions

  1. In a large bowl cream butter.
  2. Add 4 tablespoon Berry Sugar and beat until light and fluffy.
  3. Blend in Kirsch, Rum or Lemon Juice.
  4. Stir in 1 cup flour and the salt.
  5. Stir in almonds and remaining 1 cup flour,
  6. Chill overnight
  7. Lightly dust board or flat surface with remaining 5 tablespoon berry sugar.
  8. Break off small pieces of dough and roll with hands into pencil thin strips.
  9. Cut in 3” lengths  turn ends to form crescents.
  10. Arrange !” apart on lightly greased cookie sheets.
  11. Bake in preheated 350 degrees oven 12 – 15 minutes or until light golden brown.  (should remain almost white).
  12. Cool on cookie sheet then carefully remove and roll in remaining sugar.

Beef Palak

Entrees, Meat

Palak means spinach so beef palak translates to beef cooked with spinach.  Beef Palak is a very tasty dish and a great way to get your protein and veggies all in one dish!

Ingredients

  • 1              lb stewing beef
  • 12            oz fresh or frozen spinach (chopped)
  • 2              tbsp vegetable oil
  • 5              pieces whole black pepper
  • 5              cloves
  • 1/2           tsp cumin seeds
  • 3              cardamom seeds
  • 1              inch piece of cinnamon stick
  • 1              jalapeno
  • 12            ounces onions
  • 12            ounces of tomatoes
  • 1/2           tsp crushed garlic
  • 1/2           tsp ginger
  • 1              tsp dhana jeera
  • 1/4           tsp turmeric powder
  • 1              tsp salt (or to taste)
  • 1/4           tsp red chili powder (optional)
  • 1/2           cup water
  • 1/2           tsp garam masala
  • 1              tbsp chopped cilantro

Instructions

  • Slice the onions into thin slices.
  • Heat the oil in a medium saucepan on medium heat.  Add the black pepper, cloves, cumin. cardamom, cinnamon stick and onions.  Cut the jalapeno into 4 pieces and add this to the saucepan.  Fry the onions stirring until they are golden brown.
  • Chop the tomatoes and add this to the saucepan.  Add the ginger and garlic.
  • Add the chopped spinach and the rest of the spices except the garam masala to the saucepan.
  • Cube the meat into half an inch cubes, rinse meat with cold water and add this to the saucepan.  Mix everything and cook on medium heat covered for 15 minutes.
  • Add the water and cook for another 15 minutes or till the meat is cooked.
  • Meat is cooked when it change colour and the meat is firm to the touch and it falls apart when you pull it.
  • Serve the beef palak sprinkled with garam masala and chopped cilantrro.

Serve with naan, chapati or rice.

Caribbean Chicken Soup

Soups & Salads


It is cold and miserable outside today so I made a soup to warm me up.   I decided to make Caribbean Chicken Soup, something I tried on a recent trip to Miami.

The soup has cassava in it, one of my favorite root vegetables. (More on cassava- http://en.wikipedia.org/wiki/Cassava). Cassava is very common in Uganda, where I was born. We were served boiled cassava as a snack at recess when I was in school.  Cassava can be cooked in many different ways:  curried, boiled or fried among others.

Cassava is also known as Mogo, and Yucca.

I first tried Caribbean Chicken Soup at a restaurant called Pollo Tropicana, a chain restaurant in Florida. I found a version of the soup in Martha Stewart Living. Hope you enjoy it!

Ingredients

  • 1                       Chicken Breast boneless and skinless
  • 4                       cups water
  •                          Coarse salt and freshly ground pepper to taste
  • 2                       medium onions thinly sliced
  • 4                       cloves garlic
  • 1                       inch piece fresh Ginger
  • 4                       fresh tomatoes or canned tomatoes
  • 1                       cup chopped fresh cilantro
  • 1                       jalapeño chilly thinly sliced
  • 4                       medium carrots, thinly sliced
  • 4                       stalks celery, thinly sliced                    
  • 8                       oz Cassava (Mogo or Yucca)  peeled and cut into 1/2 inch pieces
  • 1                       lime

Directions

  1. In a saucepan heat oil and add the onions. Fry the onions till they are soft and transparant.
  2. In a blender blend, garlic, ginger and tomatoes. Add this to the onions, and cook stirring it for 2 minutes. Slice the chicken into thin slices and add this to the tomato mix. Add the water, carrots, and celery and Cassava (Mogo, Yucca).   When the water starts to boil add the salt and black pepper, lime rind, lime juice and cilantro. Turn the heat to med and let it simmer for 15 minutes.
  3. Serve it hot.

Note:

You can make this into a Vegetarian soup by omitting the chicken.
You can substitute yams for Yucca.

Chicken Akani (Chicken Pilau)

Entrees, Poultry

In South Asia, pulao ( or pilau) is a dish consisting of a combination of rice and usually including peas, potatoes, mutton, beef, or chicken.  Akani or pilau is meat (and /or vegetables) and rice cooked together.   It is usually served on special occasions and weddings. Meat pulao is a Pakistani and North Indian traditional dish, especially among the Muslim population. 

Ingredients

  • 1               whole chicken ( 3 – 4 lbs)
  • 2               med onions 
  • 3               potatoes
  • 2               cups rice
  • 1/4            cup oil
  • 6               elichi pods (cardamom)
  • 6               cloves
  • 1/2            tsp black pepper
  • 1/2            tsp  cumin
  • 1               stick cinnamon (2 inches)
  • 1               jalapeno  pepper
  • 2               medium tomatoes (4 small)
  • 1               tsp  crushed garlic
  • 1               tsp  crushed ginger
  • 1/2            tsp  dhana jeera
  • 1/2            cup yoghurt
  • 1               tsp salt
  • 1/2            tsp  red chilly powder (optional)
  • 2               cups water
  • 1               tsp garam masala
  • 10             strands saffron

Instructions

  1. Heat the oven to 300 degrees.
  2. Skin and cut the chicken into 10 pieces.  Remove all the fat and rinse the chicken in cold water.
  3. Peel and thinly slice the onions.
  4. Peel and cut the potatoes into quarters.  Leave them in the water.
  5. Rinse the rice.  Soak the rice in cold water, rub it gently with your fingers and transfer the rice to a sieve and  let the cold water run till  the water comes out clean.
  6. Finely chop the tomatoes
  7. In a medium saucepan heat the oil.  Add the sliced onions, cardamom, cloves, black pepper, cumin and cinnamon stick and jalapeno.  Stir and cook till the onions turn golden brown, about 10 minutes. 
  8. Add the chopped tomatoes, garlic, ginger, dhana jeera, chilly powder and salt.  Stir this for 2 minutes.
  9. Add the chicken and yoghurt and stir this for 2 min.
  10. Add the water.  When the water starts to boil, add the rice and potatoes,  stir well, cover and cook on medium heat till the water evaporates, about 10 min.
  11. Sprinkle the garam masala and saffron, cover and cook in the oven for about 15 min.  The rice will be dry and fluffy.
  12. Gently turn the rice, switch off the oven and leave it in the oven till you are ready to serve.
  13. Serve with carrot pickle, katcumber and yoghurt.

Instant Pot

  1. Heat the oil in an instant Pot, and fry the onions and the spices, till the onions are golden brown, about 10 minutes.
  2. Add chopped tomatoes, the rest of the spices and yoghurt, mix and  cook for 5 minutes.
  3. Add the the water, chicken, rice and potatoes, mix and cook on Auto rice(10 min).