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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
B├ęchamel 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 b├ęchamel 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.