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Wednesday, December 26, 2007

Perry jelly and summer fruits:


Gelatine leaves 4
Perry (sparkling pear cider) 500ml
Caster sugar 75gr
Mixed berries
, such as blueberries, raspberries and wild strawberries 125gr


Immerse the gelatine leaves one at a time in a shallow bowl of cold water and leave for a minute or so until soft.

Bring 100ml/3½fl oz of the Perry to the boil in a medium saucepan, add the sugar and stir until dissolved. Drain and squeeze the gelatine leaves, then add to the hot Perry and stir until melted. Remove from the heat, add the rest of the Perry and stir well. Put the pan of jelly somewhere cool, but do not let it set.
Divide half the berries among four individual jelly moulds, or use one large mould. Pour in half of the cooled jelly. Chill for an hour or so to set, then top up with the rest of the berries and unset jelly. (This ensures the berries stay suspended and don't float to the top.) Return to the fridge to chill until set.

To serve, turn the jellies out onto plates and place a scoop of ice cream.

Sunday, December 09, 2007

Salmon wellington:(8)


Salmon fillets skinless 8 3/4-inch thick

Puff pastry 1pkg

Egg yolk mixed with 1tbsp milk for glaze

Mushroom onion filling:

Mushrooms chopped 1pound

Onions chopped 2

Light white wine sauce:

Dry White Wine 6 tbsp
white wine vinegar 6 tbsp
finely chopped shallots 2 tbsp
whipping cream at room temperature 1 1/2 cups
salt 1 tsp

White pepper

Finely chopped chives or parsley 2tbsp


Make mushroom onion filling: Melt butter or margarine in skillet and sauté onion until lightly browned. Add mushrooms and cook, stirring, until most of the liquid has evaporated. Season to taste. Remove to bowl and chill.
Filling may be refrigerated up to 2 days or may be frozen.

Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide. Cut into 4 rectangles. Repeat with remaining dough.

Place salmon fillets on a greased baking sheet. Tuck the thinner parts of fillet underneath, making them all the same thickness. Divide mushroom onion filling among the fillets and spread evenly on top. Cover each with a rectangle of pastry. Tuck 1/2 inch of pastry under fillets; trim off excess dough. Do not cover the entire bottom with pastry or it will become soggy. Brush top and sides with egg yolk glaze, being careful not to let glaze drip. Re-roll scraps of pastry and cut out small decorations.
Place on Wellingtons and glaze the entire pastry again.

May be refrigerated up to 8 hours.

Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan. Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons. Slowly whisk in the cream. Simmer, stirring occasionally, until sauce thickens to desired consistency.
This will take a little time, but as the water evaporates from the cream, it will thicken. Season to taste with salt and pepper. Stir in chives or parsley. Reheat before serving. If sauce becomes too thick, thin down with additional wine or cream. Serve hot.

Dark Chocolate and Orange Tart with whisky cream (12)


Sweet pastry:

Flour (soft) 400g

Sugar 100g

Butter 250g

Eggs (beaten) 2

Chocolate and Orange filling:

Chocolate couverture (plain) 350g

(Broken into pieces)

Eggs 4

Double cream 400ml

Sugar 75g

Juice and zest of 2 oranges

Whisky cream:

Double cream 560ml}

Whisky 100ml} whisk together

Icing sugar to sweeten


To make the pastry; sieve the flour then lightly rub in the butter to a sandy texture. Make a well in the centre; add the sugar and beaten egg, mix until dissolved.

Gradually incorporate the flour and butter and lightly mix form a smooth paste. Wrap the pastry in cling-film and allow to rest in the fridge for at least one hour before rolling out.

After the pastry has rested; divide in two and roll each half on a lightly floured surface and carefully line two (8 inch / 20cm) flan rings. Bake blind in a pre-heated oven 200’C/400’F for 15 minutes.

To make the filling; melt the broken chocolate pieces in a bowl over hot water. Lightly whisk the eggs and sugar together, bring the cream to the boil and pour on to the eggs and sugar, whisk together and combined. Ladle into the blind-baked pastry cases and cook in a cool oven 130C’/250’F for 25 – 30 minutes or until the chocolate filling has set. When cooked remove from the oven and allow to cool.

At service/to order; carefully cut each tart in to 6 equal portions, place on a cold dessert plate, garnish with a quenelle of whisky cream, chocolate shavings and a sprig of mint. Lightly dust with icing sugar and serve.

Cream of Spinach Soup (4- 6)


Spinach 450g

Small onion 1

Corn flour 30g

Milk 850ml

Egg yolks 2

Cream 3 tbsp

Salt, pepper and nutmeg


Cook the spinach and blend it in a food processor until smooth. Heat the butter in a saucepan and cook the sliced onion until tender but not brown. Dissolve the corn flour in a little milk and add to the pan, mix well, bring to the boil, stirring and boil for three minutes. Stain onto the spinach and reheat with the rest of the milk. Whisk the egg yolks and cream together and add a little of the soup mix well, then add the whole mixture to the saucepan, season to taste and add a pinch of nutmeg. Reheat before serving, but do not allow boiling. Stir a spoonful of extra cream into each bowl and serve with hot country bread.

Cake Baklava:


Eggs 5

Unsalted butter (clarified) 250gr

Ground almonds 300gr

Roasted almond slices for decoration

Cardamom powder 1tbsp

Baking powder 2tsp

Raising flour 150gr

Sugar 200gr


Sugar 600-700gr

Water 1cup

Rose water 1cup


Pre-heat oven to 175C

Syrup: Boil the water with syrup till reduced, then add rose water, stir and simmer for 2min and allow to cool.

Prepare a tin by lightly greasing with clarified butter. (Swiss roll tin will 22-33cm)

In the bowl mix the eggs with sugar till a light and creamy colour. Then add all the other ingredients except the butter and mix well. Pour the cooled clarified butter down the sides of the bowl, mixing gently, but do not over mix.

Pour the batter into the tin then and cook for 25min in the middle shelf of the oven.

When the cake is ready, cool it slightly. Then cut into square shapes. Pour the syrup on it very slowly for at least 5times every 20min.

Decorate with slices roasted almond.

Saturday, November 24, 2007

Goujons of fish serve with Tartar sauce:

Eggs (mix) 3
Fish 1kg

Plain Flour 1cup
Fresh breadcrumbs mix with herb, salt and pepper 2cup
Salt and black pepper

Fish fillets, e.g. sole, plaice, salmon, etc are cut into strips approx 8* ½ cm then seasoning.
Heat oil to 180°C, toss the cut fishes to coat in plain flour then into the eggs and using tongs remove fish pieces a couple at a time and toss in breadcrumb mixture.
Alternatively deep fry until crisp and golden; drain on absorbent paper.
Serve hot Goujons with Tartar sauce and lemon wedges.
Tartar sauce: consisting of mayonnaise mixed with chopped onions (or olives), gherkins and capers.

Friday, November 09, 2007

Genoese sponge

Butter 90gr
Eggs 7
Caster sugar 175gr
Flour 175gr
Preheat oven to 195’c/Gas 5
Prepare a cake tin by lightly greasing with fat and coat with flour.
Place the eggs in the warmed mixing bowl, whisk in the sugar. Whisk at high s
peed until the mixture is thick and creamy.
Carefully fold in the flour using a metal spoon or a scrapper, turning the bowl at the same time.
Pour the cooled melted butter down the sides of the bowl gently, Do Not Over Mix.
Pour batter into the tin and cook immediately for 25-30min. when cooked, remove from the baking tin onto a wire cooling rack.

Make 3 layers from the sponge then between each layer but the whipped cream with slices of different fruits.

When the cake is ready cover it with whipped cream and coating with grated chocolate. So you can mix the chocolate with whipped cream too.

Thursday, October 11, 2007

Cream-caramel Bavarois (10)

Cream-caramel Bavarois
Serve with mango Couli

Sugar 500gr
Water 60gr
Milk 1pint
Gelatine 30gr
Whipped cream 1pint
Egg yolks 4

Sugar 70gr
Soften the gelatine in cold water.
Mix water and 500gr sugar
together in the sauce pan and heat until it starts to turn a brownish or gold colour. Remove from the heat, and add the milk slowly and carefully.
Heat again till it starts to simmer
and then remove from the heat.

Whisk yolks with 50gr sugar and 2 drops of vanilla until light and white.
Add the caramel to the light yolk
s, mix, and heat to 75’C.
Then remove from heat, adding the gelatine to it and set in iced water, stirring until setting point is reached. Fold in whipped cream.

Pour into a mould and leave in refrigerator to set.
To turn out, dip mould into hot water for a few seconds then inv
ert onto dish.
Shake well and Bavarois should loosen and fall out.
Decorate with mango coulis.
Mango coulis:

Make the syrup, then add the mango and cook and then blend it.

Monday, July 02, 2007

Rich cream cheesecake: 12

Digestive biscu
its 300gr
Melted butter 2
Egg yolks 4
Caster sugar 225gr
Grated rind of lemon and juice 2
Pinch of salt
Milk 300ml
Gelatine 8leaves

Cream cheese 450gr
Double cream whipped 500ml
Crash the digestives and mix with butter then use the rings/moulds and put the digestive into it and posh it. Then place them into a fringe for 20min.
Make custard by whisking the yolks, sugar, lemons, salt and milk together, in a bowl.
Put mix into a saucepan and warm over a moderate heat, continuously stirring.
Soften the leaf gelatine for 10min in cold water.
Squeeze out the excess water and add to the egg custard while the custard is
still hot. Strain custard through a fine sieve.
Leave the cream to cool slightly and then p
our one third of the custard over the cream cheese, whisk then add another 1/3 of cheese, whisk and then finally add the final 1/3 of cheese and whisk. You should have a smooth creamy mixture, check flavour add more if required.
Whip the double cream into light peaks. When cheese mixture is just beginning to set, fold in your whipped cream.
Fill rings/moulds of digestives with cheese cake fixture and rest in the fridge for 30min.

Sunday, May 27, 2007

Chocolate Teardrops with pear mousse: (British food)4

For the ch
ocolate teardrops:
Bittersweet chocolate coating 250gr
For the pear mousse:
Sheets of ge
latine 4
Sugar 100gr
Whipped cream 250ml
Pear puree 2
Pear schnapps 50ml
For the caramel sauce:
Caster sugar 250gr
Double cream 350gr
For the pear glaze:
Pear juice 100ml
Sugar 50gr
Sheets of gelatine 1 ½
To garnish: chopped pistachios
To make the chocolate teardrops, melt the chocolate coating in a double boiler. Apply a thin layer of chocolate to three plastic strips of different lengths and form teardrop shapes. Allow to set in the refrigerator.
For the pear mousse, soak the gelatine in cold water. Mix the sugar and pear puree; bring to a boil until the sugar melts. Add the gelatine and simmer until the mixture is the colour of caramel. Allow to cool, and then blend in the whipped cream and pear schnapps. Refrigerate the mousse for three hours.
To make a sauce, melt the sugar over medium heat boiler and cook to a caramel, and then take off the heat and slowly add the cream, be careful from the steam and any hot caramel spitting up. Return to heat and melt caramel, use hot or cold.
Prepare the pear glaze by bringing the sugar and pear juice to a boil. Adding the previously soaked gelatine and passing the mixture through appointed sieve. Fill the teardrops with pear mousse and use a pastry brush to coat them with glaze. Arrange the tears on a plate pour some caramel sauce next to them and garnish with chopped pistachios.

Monday, May 21, 2007

Ginger beer with chilli: (American) 4

Lean beef steaks approx 100gr 4
Vegetable oil 1tsp
Strips of fresh re
d chilli to garnish
Ginger wine 2tbsp
Fresh root ginge
r 1piece finely chopped
Crushed garlic 1clove
Ground chilli 1stp
Fresh pineapple 225gr
Small red pepper 1
Light soy sauce 2tbsp
3 Piece of stem ginger in syrup, drained and chopped
Trim excess fat from beef and pound steaks until ½ thick season both sides and place in dish.
To make the marinade combine the ginger wine, fresh root ginger, garlic and ground chilli pour it over the meat cling film and chill for 30min.
Make the relish, peel and finely chop the pineapple and place in a bowl. Half and deseed and finely dice the red pepper and chilli. Stir into the pineapple with the soy sauce and stem ginger cover with cling film and chill until required.
Cook steaks as required garnish with chilli strips serve with relish shredded spring and fresh cooked noodles.

Thursday, May 17, 2007

Soup-e-Jo (Barley soup): (Persian food) 4

Barley 150gr
Beef stock ½ lit
Grated Carrots 3tbsp
Whipped cream 100gr
Béchamel sauce 2cups
Chopped parsley for garnish
Salt and black pepper
Soak the barley for 2 hours, then wash it and cook with beef stock. When the barley is cooked perfectly, add the carrots. When the carrots are cooked add the béchamel sauce, salt and pepper, and continue cooking very slowly for 5min. Then serve the soup in bowls and put the cream on top and the chopped parsley on top of the cream.

SALAD SHIRAZI: (Persian food)

Medium tomatoes 4
Cucumbers 1
Medium onion 2
Dried mint 2tbsp
Salt and black pepper
Verjuice 1cup
Wash cucumber and tomatoes. Peel onions. Chop cucumber, tomatoes and onions very finely and mix. Add Verjuice, dried mint, salt and pepper and mix well and serve.

LOOBIA POLOW: (Persian food) 4

Basmati or long grain rice 500gr
Lamb or beef 400gr
Green beans 400gr
Medium onions 3
Tomato paste 3tbsp
Saffron ½ tsp
Cooking oil 100gr
Salt, black pepper

Cinnamon 2tsp
Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes.
Wash green beans and cut into 3cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30min on medium heat, add more hot water if necessary. Add tomato paste, salt, pepper and cinnamon and cook for another 15min on medium heat.

Wash the rice twice then drain the water. Pour water in a large non stick pan until it is half full and bring to a boil. Add rice and a spoonful of salt and continue boiling until rice is half cooked and rinsed, pour the rice into a drain and wash it with warm water. Add the meat mix and mix well. Cover and cook over low heat for about 30min or in oven for 20min. Before serve add some boiling oil with saffron top of the rice.

Kookoo Sabzi&Kookoo Sibzamini: (persian food)

Kookoo sabzi Ingredients:
Eggs 8-12
1 tsp white flour

1/4 tsp black pepper
1/4 cup (2 Oz.) cooking oil or butter
Finely chopped fresh chives/scallion stems, fresh parsley, fresh coriander, dill weed, fenugreek 1kg or 1kg ready dried vegetable
2 tbsp barberries
Finely chopped walnuts 2tbsp

Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.
If using dried vegetable, soak it in hot water f
or 1hour. Then sieve it and use it same as fresh.
In a bowl add the eggs, all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.
Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
Put the oven setting to bake at 250 degree
s (F). Pour the cooking oil in an non steak pan. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminium foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.
Also you can fry it on the cooker.
Cut in square pieces before serving.

Kookoo ye sibzamini: Ingredients:
Potatoes 1kg
Eggs 4-5
Cooking oil
Baking powder 1tsp
Turmeric 1tbsp
Salt and black pepper

Cook potatoes, then drain, peel and grate it. Let cool completely. Beat eggs well until become foamy then add salt, pepper, baking powder and potatoes and mix well.Heat oil in a non stick pan until it is hot, pours in the mix, and flattens the surface with the back of a spoon and place the lid on. Reduce heat and fry for 10min, until KOOKOO is cooked under. Cut radically into 4 equal pieces, turn over, and fry for another 10min.

FALUDA: (Persian food) 8

Fresh lemon juice 2/3cup
Rose water 2/3cup
Sugar 1 ½ cups
Rice noodles 1
Crushed ice 8cups
Combine the lemon juice, rose water, and sugar in a heavy saucepan and bring to a boil over medium high heat. Boil, stirring constantly until the sugar is dissolved and the mix is syrupy. Remove the pan from the heat and let the syrup cool to room temperature, then cover and refrigerate until cold about 2hours.
Meanwhile soak the rice noodles in cold water to cover for 20min.
Boil water to a large saucepan, drain the noodles in a colander and cook in the boiling water until soft. Drain in the colander and rinse under cold running water until cool. Drain again then cut the noodles into 1 inch pieces, using scissors.
Working in batches combines the crushed ice and chilled rose water syrup in a blender and process to an icy puree. Transfer the mixture to a bowl and stir in the rice noodles.
Transfer the mixture to 8 wine glasses and put slice of lime or lemon over each FALUDA and serve immediately.

Friday, May 11, 2007

BASTANI KHAMEYEE (creamy ice cream): (Persian food)

500ml milk
125gr caster sugar
150ml double cream
3tsp powdered “SAHLAB” found in middle-eastern stores.
1 vanilla pod
In large saucepan, stir together milk, vanilla pod and sugar and bring to boil over medium heat.
Place 50ml of double cream on a flat tray and put it in a freezer.
Put SAHLAB in bowl; add 1 cup warm milk mixture. Mix well until smooth.
Add this mixture to warm milk in saucepan. Simmer over low heat, stir constantly, until it thickens. It should be slightly elastic at this point. Remove pan from heat. And cool 2hours. Pour into ice cream machine and after few min add 100ml double cream then after 10min add the crushed frozen cream.

Cake BASTANI (Cake ice cream): (Persian food).

Flour 150gr
Sugar 150gr
Egg yolks 7
White of eggs 7
Vanilla essence ½ tsp
ice cream ½ lit
Strawberry ice cream ½ lit
Mint ice cream ½ lit
Whipped cream ½ lit
Mix egg yolks with sugar and essence thoroughly. In a separate bowl, beat the egg whites, then mix contents of both bowls together and add the flour to it and mix together.
Place the mixture into a baking pan, and put in the oven (325C) for one hour. When the cake is ready, remove and cool it.
Cut cake in half, making two rectangles. Split each half into two layers.
Spread one layer with chocolate ice cream, one with strawberry ice cream, and one with mint ice cream. Put one layer on top of the other, with a cake layer on the top; pressing into shape. Wrap and freeze.
Before serving, coat the cake with whipped cream, and then thaw in refrigerator for about 1hour.

Thursday, May 10, 2007

Sabzi polo ba mahi:(Persian food)4

Whole fish (trout) 4
Fresh lime juice ½ cup
Extra virgin olive oil ½ cup
Coriander 50gr
Parsley 50gr
Mint 50gr
Saffron ½ tsp
Salt and black pepper
Cut fish length-wise from below. Remove insides, then wash and dry thoroughly. Place each side under grill at high temperature for 5-10min so that the skin dries up. Remove fish and separate skin witch should come off easily.
Finely chop coriander, parsley and mint. Add lime juice, olive oil, saffron, salt and pepper and mix well.
Cover a suitable pan with aluminium foil and place fish on it. Add the sauce on both sides as well as inside. Cover with a sheet of aluminium foil and cook in oven at medium temperature for 45min.
Note however that exact cooking time depends on the size of fish. Take care not to over cook. Add more sauce 2-3times during cooking. When cooked, decorate fish with slices of lime and some parsley. Serve with SABZI POLOW.
Basmati or long grain rice 500gr
Vegetables (parsley, dill, coriander, fenugreek, green part of leek) 500g or ready dried vegetables 500kg
Cooking oil
Salt, black pepper
Soak the dried vegetables for 1hour. Then sieve the vegetables and dry it.
Boil water with salt then add the rice and cook till a little soft (half-cooked and rinsed). Then sieve the rice and dry it. Then mix it with vegetables, put the oil into a non steak pan then put the mix rice into the pan and continue cooking.

KASHK-E-BAADEMJUN: (Persian food) 4

Small aubergines, 6
KASHK, one glass
Medium onion 1
Dried mint, 2 spoons (or 200 grams of fresh mint)
Cooking oil

Salt and bl
ack pepper
Onion 1, garlic 3gloves
Peel aubergines and slice length-wise to a thickness of 1cm. Add salt and pepper and fry on both sides on medium heat until golden. Chop the onion and fry it, add aubergines to it then add half a cup of hot water to aubergines and cook over medium heat for 5min. then can be mash it with fork just a bit. Pour KASHK evenly over aubergines and mix it and cook for 3min. Slice onions thinly then Fry in oil until golden. Slice garlic thinly then fry in oil until golden. Fry the mint in oil for few min. Garnish it with onion, garlic and mint, and then serve.

Tuesday, May 08, 2007

BASTANI SAFFRONI (Saffron ice cream): (Persian recipe)

500ml milk
125gr caster sugar
100ml double cream
2tsp powdered “SAHLAB” found in middle-eastern stores.
1 tsp saffron, ground, dissolved in 3tbsp rose water
2 tbsp slivered pistachios for decoration

In large saucepan, stir together milk and sugar and bring to boil over medium heat.
Put SAHLAB in bowl; add 1 cup warm milk mixture. Mix well until smooth.
Add this mixture to warm milk in saucepan. Simmer over low heat, stir constantly, until it thickens. It should be slightly elastic at this point. Remove pan from heat.
Add saffron rose water. Mix well cool 2hours. Pour into ice cream machine and after few min add the double cream.
Serve saffron ice cream in small bowl, sprinkle with ground pistachios.

Friday, February 16, 2007

Scotch broth: (Scottish Recipes) (serve for 6-8)

Carrots diced 250gr
Turnips diced 250gr
Onions diced 2
White of leek sliced 1
Pearl bar
ley 125gr
Neck of m
utton 2kg
Salt and pep
Place meat in a pan and cover with cold water, add salt and the washed barley.
Bring to boiling point and skim, and then add pepper and vegetables.
Simmer for 1 ½ hours.
When meat is cooked, take out, dice, and return to pan.
Add chopped parsley or perhaps some greens just before serving.

Wednesday, February 14, 2007

MIRZA GHASEMI: (Persian food) (recipe is for 6persion)

Small Aubergine 8
Chopped Garlic 8cloves
Oil 200gr
Eggs 5
Medium Tomatoes 4
Salt, black pepper
Bake the aubergines in oven until cooked. This occurs when the aubergines s
well and the skin bursts. Take aubergines out of oven and let it cool down slightly. Peel it and cut the hard tops. Cut into small pieces.
Bring water to boil in a small pot. Cook tomatoes in boiling water for 2-3 minutes.
Drain it and let cool. Peel it and cut into small pieces.
Fry garlic in oil over medium heat until golden. Add aubergines and fry further for 3-4 minutes. Add tomatoes, salt and pepper then fry until the excess water is gone.
Beat eggs
well with a fork and fry separately until half-cooked. Add to aubergines, mix and fry further for 1-2 minutes.
This is a delicious dish from a region by neither the Caspian Sea in nor them Iran.

AASH E RESHTEH: (Persian food) 4

RESHTEH 400gr (RESHTEH is similar to spaghetti in shape and should be obtained in Iran)
Herbs (parsley, spinach, dill, coriander, green p
art of leek, end of spring onion 1kg
Chick peas 150gr
Black eye beans 150gr
Lentils 150gr
Dried mint 4spoons or 200gr of fresh mint
Mediums onions 4
KASHK 400gr (KASHK is thick whey and should be obtained in Iran)
Flour 2tbsp
Cooking oil
Slice and fry garlic 4cloves

Salt, black pepper
Soak chick peas, black eye bans and lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until golden
. Save half of the onions for later use. Add chick peas, black eye beans, lentils, salt and pepper to onions. Add 2-3glasses of hot water and cook over medium heat for about 30min. if necessary, additional hot water should be an added while cooking.
Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15min. dissolve flour in a glass of cold water, add in, and mix well. Add RESHTEH and cook over low hea
t for 10-15min. Strands of RESHTEH should remain intact and uncut. Remove the mix from heat, and pour KASHK evenly over it. Add fried onions on top.
Fry dried mint in oil for a few min. (if fresh mint is used, wash and finely chop it, and then fry in oil.) Also add fried mint on top of ASHE e RESHTEH and serve.

Saturday, February 10, 2007

SHOLEZARD (Persian food) (Saffron rice pudding): Recipe for 10 persons.

Rice 500grams
Saffron 3tsps
Sugar 1kg
Water 30cups
Rose water 2cups
Sliced Almond 300grams
Almond, cinnamon and pistachio

Soak the rice in water for 30min then sieve it.
Boil the water, and add the rice and cook it.
When the water is a bit reduced, add all the rest of the ingredients and cook it very slowly, stirring constantly.
When the rice is ready (don’t lose all the water), put it into dishes and chill it. Before serving, arrange and design it with almond, cinnamon and pistachio.


TACHIN (persian food): (Recipe for 8 Persons)

Chicken 2kg
Onion 1
Bay leafs 2
Rice 1kg
Yoghurt 1kg
Saffron 3tsp

Oil 200gr
Eggs 6
Salt and pepper
Dry Barberries, sugar, butter and slice almonds.
Soak the saffron in warm water for 20mins. Cook the chicken with onion, salt, pepper and bay leaves. After that, chill the chicken and trim it.

Boil water with salt then add the rice and cook till a little soft. Then sieve the rice and dry it.
Wisk the eggs, then mix it with the yoghurt and saffron. Add the rice to the mixture and mix it until the colour of the rice changes to completely yellow.
Put some oil in
2 cake pans, then place layer of rice into the oil in the pan top, then put layer of chicken top of the rice and continue like that and finish it with rice on the top. Put the lid on and cook it until all the rice is cooked and the colour is golden brow Finally, put the hot oil over the top of the rice, placing the rice on a chopping bored and cutting it into to 4 pieces.
Fry the dry barberrie
s with butter for 2mins then add the sugar and fry for 1min.
Place each piece on individual dishes and add the fried barberries and almond.


Friday, January 19, 2007

Salad Oloviye (persian food):

Potatoes 1.5 kg

Chicken salami 60gr

Eggs 3
Carrots 3

Chicken 800gr
Green peas 1tin
Gherkins (salty) 50gr

Mayonnaise 250gr
Cook potatoes and carrots together in the same pan. Boil the eggs. Cook the chicken and chill it.

Chop the gherkins, trim the chicken and mix with gherkins, mayonnaise, dice chicken salami and green peas in the bowl.
Mash the potatoes and carrots together then mix it with
other ingredients.

Saturday, January 13, 2007

Lime Tart coconut ice-cream served with:

Sweet Pastry:
Butter 65gr
Sugar 30gr
Flour (soft) 125gr
Egg ½
Lime Filling:
Limes (zest and juice) 2
Eggs 4
Caster sugar 180gr

Double cream 150ml
To make pastry, sieve the flour then lightly rub in the butter and sugar to a sandy texture.
Make a well in the centre; add the beaten egg and mix it.
Gradually incorporate the flour and butter and lightly mix to from a smooth paste.
Wrap the paste in cling-film and allow to rest in the fridge for at least one hour before rolling out.

Divide the paste in two and roll out each half on a lightly floured surface to a size just large enough to fill the greased flan ring. Line the ring making sure the paste gets into the corners and has a 1inch overhang. Bake blind in a pre-heated oven 200`c for 10min, remove the beans and greaseproof paper and trim off the overhang. Return the flan to the oven for a further 10min.
To make the filling whisk the eggs, sugar and lime zest, stir in the lime juice and then fold in the cream.
Reduce the oven temperature to 120`c. pour the filling into the pastry case and bake for 30min.
When cooked remove from oven and allow to cool. Remove the flan ring and cut each tart into 8 dust with icing sugar and glaze with a blow-torch or under a hot grill.