Chicken and Sun dried Tomato Risotto Recipe

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Chicken and Sun dried Tomato Risotto Recipe

Hello readers, I'm back with a new Delius recipe, Hope you people must try it at your home, it's completely home based recipe . Everybody can make it very easily , just follow my steps and please do not forget to share or comments on this article ..
Chicken and Sundried Tomato Risotto Chicken sundried Chicken and sun dried

Ingredients

  • 1/2 tbs oil
  • 1/2 leek thinly sliced
  • 1/4 cup sundried tomato finely chopped
  • 1 1/2 tbs balsamic vinegar
  • 250 g chicken breast fillet diced
  • 1/4 cup white wine
  • 3/4 cup arborio rice
  • 4 cup chicken stock (liquid)
  • 2 tbs chives fresh finely chopped 

Method

  • STEP 1 Heat the oil in a pan, add the leek and cook over medium heat for 5 minutes or until soft.
  • STEP 2 Add the sundried tomatoes and balsamic vinegar and cook until the liquid is absorbed.
  • STEP 3 Add the chicken and cook until browned. Stir in the wine and bring to the boil. Add the rice and stir to coat.
  • STEP 4 Add 1 cup of stock, stirring constantly over medium heat until all the liquid is absorbed. Continue adding the stock, 1L at a time, stirring until all the stock is absorbed and the rice is tender (depending on heat will take 3-4 cups of stock).
  • STEP 5 Stir in the chives and serve. 

Notes

I add 1L of stock at a time and walk away and do other stuff for about 10 minutes. You can however add stock slowly and constantly stir if you prefer.

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Chicken legs baked with apricots and garlic recipe

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Chicken legs baked with apricots and garlic
Chicken legs baked with apricots and garlic

I was surprised to hear that despite the recession the number of people eating out has shot up in the UK. I’m not sure whether this is people visiting places like Pret for a snack or proper sit down eating out with napkins, main courses and hovering waiters.
Danny and I rarely eat out. Perhaps twice a year at most. It’s not that it’s expensive (although 35 quid for pizzas and a couple of beers was shocking) it’s because it’s often disappointing  in this neck of the woods.
So good food has to be cooked at home. Two things that I’ve learn over the years is that it doesn’t have to be a palaver or cost a lot. If you buy smart – there is always meat on offer, or marked down for a quick sale you can eat well for far less than a price of a sandwich. A shopping list for meat is not a good move – much better to duck and dive with special offers.
Years ago when I started to get interested in cooking at home I used to take a few cookbooks in the car when I went shopping. I’d breeze into the shops – find what was on offer and then stroll out to the car to peruse the books for recipes.
Now, with a bit more experience I have a few standby ingredients in the larder that I know will eventually come into their own. One key ingredient is a small tin of apricots in fruit juice. This humble tin can transform, duck, pork, chicken and lamb into something really memorable. I’d like to try it with partridge too.
Danny found some chicken legs marked down at Wait rose and I decided to give them the duck in apricot sauce treatment. This dish is so easy and tastes very classy, as if you have spent hours tweaking the flavors. I baked it in Andrew (the highest rack and collar on) and served it with basmati rice and broccoli. Yummy.
Chicken legs baked with apricots and garlic (for two)
Ingredients:
2 chicken legs
1 small tin of apricots in fruit juice (not syrup as it would be too sweet)
4-6 chunky garlic cloves (skin on)
Half a teaspoon of dried thyme
Method:
Put the chicken legs in a small ovenproof dish (to fit snugly)
Sprinkle over the thyme
Pour over the apricots and juice and push the apricots in between the chicken legs
Press the garlic cloves around the legs
Cover the dish with a lid or a piece of foil
Bake for an hour at 210c/190c fan
Remove the foil and bake for a further hour until the legs are nicely browned and the flesh tender
Liquidise or mash the apricots and juice
Serve on warm place with rice or couscous, the baked garlic cloves and fresh green vegetables.

How To Make Fruit Vodkas

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Raspberry vodka recipe

Home grown raspberries from our garden waiting to be made into delicious raspberry vodkaPhoto of juicy freshly-picked raspberries in a pretty wicker backet with a white linen lining

Note: Raspberry Vodka is probably the best and easiest of all homemade fruit liqueurs. It and raspberry gin are our all time favourite.
“One for me,” Gilbert popped a raspberry into his mouth, “and one for the bottle.” He pressed a juicy raspberry through the top of an empty vodka bottle.
“What on earth are you doing?”
Marjorie had sent me into the garden to join Gilbert. He was sitting on the terrace beside a large bowl of raspberries. Several bottles of vodka and a funnel beside him.
“Marjorie won’t let me into the kitchen, thinks that I’ll pour sugar into the cabbage.”
It took us just twenty minutes to make four bottles of raspberry vodka.
Always looking for new raspberry liqueur recipes, I asked Gilbert if it was a patent recipe. He nodded sagely and started to write the labels with a large, even hand.
“You better get the name right, before you note down the ingredients.”
Intrigued I got up and stood behind him, pen poised. The labels read, “Fiona’s patent Raspberry Vodka.”
“Is that me?”
He roared with laughter, “Of course it is, you goose.”
Tips and tricks for making the best raspberry vodka – printable recipe below:
  • If you grow raspberries or have access to a “Pick your own”, you will make a liqueur that has a far fuller, fresher flavour than the supermarket raspberries that have been rattled around for miles (air and/or road). But even if you can’t find the freshest and best raspberries you will still make a fantastic liqueur (discard all bad ones). Our raspberry liqueurs (gin and vodka) are the two that people remember and natter about. And until a year ago, when our raspberry patch was finally established, we often bought the raspberries for this superb grog.
  • Make notes on a label of your fruit/vodka/sugar ratio and stick it onto the bottle(s) so that you have a record When you make a particularly good batch you will need this info. The best production labels are made from decorator’s masking tape as these can be peeled off and passed from bottle to bottle. We also note our responses at the grog matures. It won’t be long before you will get a feel of what works well for your taste (and the notes will come into their own).
  • In an ideal world it would be wise to make more than you need in the first year, so you can compare different vintages. This liqueur does improve over time. This can be difficult, even Gilbert has never managed to keep a vintage beyond three years.
  • Keep your fruit vodka away from the light, unless the bottles are dark green or brown, as this will maintain the colour. If you are stuck with clear bottles, wrap them in brown paper to keep out the light or store them in a cool dark place that is dry and airy.
  • Every couple of months take a tiny sip. At this time add sugar if it tastes too sharp. If it is too sweet it is difficult to go back.
  • See how you can make your own labels

Raspberry vodka recipe
Recipe Type: alcoholic drinks
Author: Fiona Nevile
Prep time: 15 mins
Total time: 15 mins
Ingredients
  • 300g of raspberries
  • 350g of white granulated sugar
  • 1.5 litres (or more) of medium quality vodka (don’t be tempted to go for the cheapest or thr best)
  • Sterilised 2 litre Le Parfait jar or 2-3 (70 cl) washed and sterilised vodka bottles
  • Extra vodka bottles. We save a few empty bottles throughout the year as the raspberries and sugar fill about one third of each bottle
Instructions
  1. Wash raspberries and discard any bruised/bad fruit. Place raspberries in either a large 2 litre Kilner/Le Parfait jar or divide the raspberries between 2 or 3 (70 cl) saved vodka bottles. If you have to squeeze fat raspberries through the neck it is fine.
  2. Using a funnel, add the sugar (divide the amounts if using several bottles) and top up with vodka to 2-3cm from the top.
  3. Shake every day until the sugar is dissolved and then store in a cool, dark place until you can resist it no longer (leave for at least three months, we usually let it mature for a year).

How To Make the Best Grilled Pizza

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How To Make the Best Grilled Pizza at Home

 

 

We have talked about grilled pizza quite a bit here at The Kitchn, but what if you've never actually tried this method? Well, we have just what you need. Here is a step-by-step tutorial on grilling pizza. Honestly, this method is not hard, once you get the hang of it, and thanks to the extra-high heat of the grill, it makes some of the best pizza you'll ever eat!

Why Grill Pizza?

Grilling pizza isn't just an alternate method for when you don't want to heat up your oven (although that is a side benefit). The best pizza is made in the hottest oven possible, and since your grill can get so much hotter than your oven, for most people it is the best instrument for making terrific pizza.
Your kitchen isn't heated up by the oven, and a blazingly hot grill means a crisper bite and those deliciously charred spots on the bottom of the crust. Not too charred, of course, but hopefully just enough for your taste!

Successful Grilled Pizza Belongs to the Organized

I actually used to be very intimidated by grilling pizza. I had a couple of bad experiences (charred crust! Flaming pizza sauce!) but then I got my method straight. It's not hard, but you do need to be organized.
When you grill pizza, you need to have everything ready to go — all the toppings, the sauce, the cheese. This is because the key to pizza on the grill is to top the pizza after you've put it on the grill. It also helps if you cook the dough for a minute or two, flip it, and then top it.

Also, I love really thin-crust pizza (think wafer-thin), but I leave my crusts slightly thicker when grilling — the pizza stays nicely chewy with a crisp crust, and it won't fall through the grates. Here's the pizza dough recipe I like to use, plus a few good sauce recipes.

How To Make Awesome Pizza at Home

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How To Make Pizza at Home




Pizza is a regular visitor to our house, only it doesn't usually come in the form of a delivery person. Making homemade pizza from prepared dough is a quick and easy dinner any night of the week. Even making your own dough only really adds a few minutes to the prep time! Pile on your favorite toppings and get ready to chow down.
  http://deepakkitchen.blogspot.com

My favorite method for shaping the pizza is to roll the dough onto a piece of parchment paper. The dough sticks to the parchment, making it easier to work with and easier to transfer into the oven. The pizza will release from the parchment during cooking and the parchment can be removed halfway through cooking. The parchment darkens in the oven, but doesn't burn or catch fire.
If you'd prefer not to use parchment, take a look at Method #2 or #3 below.

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There are also no rules about the kinds of toppings you put on your pizza. Choose ones you love. They will cook a little in the oven, but if it isn't something you like to eat raw, like sausage or mushrooms, allow some time to cook them ahead of time. If you'd like fresh greens, like arugula or basil, on your pizza, sprinkle them over the pizza right when it comes out of the oven. The residual heat from the pizza will wilt the greens just slightly and bring out their flavor.
It's best, though, to keep the toppings to just a handful at most. If you load homemade pizza down with a ton of toppings, it may take too long for the crust to cook well.
Pile on the cheese or keep it all veg for a healthier midweek meal; it's all up to you. Play around with this basic recipe and make it your own.

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 Bake the pizza on a pizza stone or a baking sheet for 5 minutes. Rotate, removing the parchment if used. Bake another 3-5 minutes until crispy and golden. (The parchment will darken, but won't burn.)

 
 


How To Make Pizza at Home




Makes two 10-inch pizzas



What You Need

Ingredients

1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce, white sauce, or other spread
2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
1 to 2 cups (8 to 16 ounces) cheese, shredded or sliced: mozzarella, Monterey Jack, provolone, fontina, or any other favorite.
Cornmeal or flour (optional)



Equipment




Pizza stone or baking sheet
Pizza peel or baking sheet
Parchment paper (optional)

Instructions

1. Heat the oven to 550°F or higher: Don't be afraid to really crank the heat up to its highest setting. The high heat will help make a crunchier and more flavorful crust. Let the oven heat for at least half an hour before baking your pizzas. If you have a baking stone, place it in the lower-middle of your oven.
2. Divide the dough in half: One pound of dough makes two 10-inch pizzas. Slice the dough in half and cover one half with an upside-down bowl or a clean kitchen towel while you prepare the first pizza.
3. Roll out the dough:
Method #1: Pizza Baked on Parchment: Tear off a large piece of parchment paper roughly 12 inches wide. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
Method #2: Pizza with Cornmeal or Flour and a Baking Stone: Sprinkle a handful of cornmeal or flour on a pizza peel or the back of a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. Shake the peel or baking sheet frequently as you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
Method #3: Pizza Baked on a Baking Sheet: Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
4. Top the pizza: Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.
5. Bake the pizza: Using a pizza peel or the back side of a baking sheet, slide your pizza (with the parchment or with the cornmeal) onto the baking stone. If you don't have a baking stone, bake the pizza right on the baking sheet. Cook for 5 minutes, then rotate the pizza. Slide the parchment out from under the pizza, if used. Bake for another 3 to 5 minutes, until the crust is golden-brown and the cheese looks toasty.
6. Slice and serve: Let the pizza cool slightly on a cooling rack, just until you're able to handle it. Slice it into pieces and serve.

Additional Notes:

How To Make Pizza on the Grill: Great for a smoky flavor and extra-crispy crust.
Pizza on the Stove top: Try this method when you don't want to h

eat up the kitchen.

Slow Cooker Butter Chicken Recipe

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 Butter Chicken Recipe

"Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I don't think I've had a Butter Chicken that I've liked more. It's wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread."
Slow Cooker Butter Chicken Recipe 

Ingredients 

Original recipe makes 6 servings Change Servings
    1. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
    2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.

    Footnotes

  • Cook's Note:
  • Take a needle and thread, and pierce the needle through the top of the cardamom pod. Continue with all the cardamom pods and then tie the ends together in a knot so it looks like a ring (you don't have to do this if you don't want the extra step...it just makes it easy to remove and nobody crunches down on a big bitter cardamom pod).
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Perfect Chocolate Cake Recipe

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Perfect Chocolate Cake Recipe 


 Chocolate Cake Recipe

"An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate butter cream frosting. This was always a favorite in our house!"

 


  • 1 1/2 teaspoons vanilla extract

    • Directions

    • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
    • In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
    • Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
    • In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate butter cream frosting.
    • To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

     

 
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