arteculinaria-blog

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gegrilde kipmedaillons

Voor 4 personen:

8 kipmedaillons kipkruiden 1 eetl. Chinese vijfkruidenpoeder (toko) 2 eetl. barbecueolie 2 eetl. citroensap

Zet de barbecue tijdig aan of gebruik een grill. Bestrooi de kip rondom met de kruiden. Meng de olie met het citroensap en bestrijk hiermee de kip. Rooster de kip goudbruin en gaar aan beide zijden. Reken ca. 15 minuten per kant voor een goudbruin resultaat. Lekker met versgebakken frites met een rode BBQ saus en frisée salade met mini tomaatjes en pompoentjes, gevuld met verse kaas (supermarkt).

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Oosterse kipkarbonades

Voor 8 personen:

24 ontbeende kipkarbonades keukentouw 6 eetl. arachide of rijstolie 4 uien in stukjes 4 teentjes knoflook 4 rode pepers 4 rode zoete paprika'’s 4 theel. gemberpoeder 2 theel. geelwortel of kurkuma 2 theel. komijn of djinten

Neem de kip uit de koelkast en bind ze op met keukentouw. Verwarm de olie in een grote wok en bak hierin de kip rondom aan. Roerbak de uien, de kleingesneden knoflook en pepers, de rode paprika’s in stukjes en de gember mee. Voeg dan de geelwortel en de komijn toe en sluit de wok met een spatdeksel. Verwarm dit ca. 10 minuten op een lage stand. Blus met de mirin, ketjap en sluit de wok opnieuw voor ca. 15 minuten. Kook in die tijd rijst en kousenband of boontjes gaar op de bekende wijze. Laat de rijst uitdampen en voeg de uitgelekte maïs toe. Serveer met de gemengde rijst en de kousenband.

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Scharrelkiprollade

Voor 1 persoon:

scharrelkiprollade 40 g roomboter 1 eetl. olie 1 gepelde ui 125 g paddenstoelen 1 glas witte wijn 1 klein bekertje crème fraîche zout en peper uit de molen

Neem de kiprollade uit de koelkast. Verwarm de boter met de olie in een braadpan en wentel hierin de kip. Laat de kiprollade vervolgens rondom goudbruin worden en keer met 2 lepels. Voeg de kleingesneden ui toe, sluit de pan laat de rollade op een lage stand gedurende ca. 50 minuten zachtjes braden. Voeg na 30 minuten de gesneden paddenstoelen toe en verwarm ze mee. Blus dan met de wijn en roer alle aanbaksels los met de crème fraîche. Laat de kiprollade na het braden even afkoelen op een plank. Verwijder het netje van de rollade en snijd er plakjes van. Maak de paddenstoelensaus op smaak met zout en peper. Serveer met groene groenten en gebakken krieltjes.

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Portobello Mushroom Burger

Ingredients:

Onion String

2 large portobello mushrooms

2 slices of swiss cheese

2 tbsp mayo

1/2 tsp of ground black pepper

1/4 tsp garlic powder

6-7 fresh basil leaves, chopped

1 clove of garlic, minced

2 tbsp olive oil

2 focaccia rolls

Directions:

In a small bowl mix together minced garlic and olive oil. Allow to sit in the fridge for up to 8 hours.

Brush mushrooms with garlic/olive oil mixture.

Place mushroom gill side up on the grill and cook over medium flame for 4-5 minutes.

Flip, top with cheese and cook for another 2-3 minutes.

Slice rolls in a half and place on the grill for 2 minutes to get warm and slightly black around the edges.

Mix mayo, garlic powder, pepper and chopped basil together and spread on top bun.

Place mushroom on the bottom bun and top with onion strings.

Place the mayo/basil bun on top of the onion strings and serve!

[arteculinaria-blog]

chapati noodles

Chapati3Onion ,cut length wise1Cabbage,carrot,capsicum,cut into thin strips1/2 cup altogetherGarlic2 pods,crushedPepper powder1/4 tspSambar /red chilli powder1 tspGreen chilli(optional)1Lemon juice1/2 tspSoy 1/2 tspTomato/chilli sauce1 & 1/2 tspSaltAs neededCoriander & spring onion,chopped1 tblsp each for garnishOlive oil/ any cooking oil

3 tblsp

Stack the chapatis and cut them first into 4 quarters and cut them into long thin strips. Heat a pan with oil and add crushed garlic first followed by onion and green chillies. Fry for a minute and then add the vegetables carrot,cabbage and capsicum,frying each for a minute. Lower the flame,add the sauces and pepper powder,sambar powder,little salt(chapati has salt,so add very little).Stir well and add the cut strips of chapati and toss well in high flame to mix thoroughly.Lastly Garnish with finely chopped coriander and spring onion and serve immediately. I had this with raita,tasted great with it! 

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lasagna cupcakes

1 cup marinara sauce

3/4 pound ground beef

12 wonton wrappers

8 ounces shredded mozzarella

3 ounces Parmesan cheese

4 ounces Ricotta cheese

(optional) basil for garnish

Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2Brown beef and season with salt and pepper. Drain.

3Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

4Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

5Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

6Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

7Garnish with basil and serve.

[arteculinaria-blog]

Red white and blue berry tart

This colorful treat was the perfect dessert for our Independence Day celebration this year.  I wanted to make something both luxurious and light and what better than a cool berry tart on a simmering summer day.  The filling is greek yogurt blended with cream cheese and a hint of maple syrup, and the graham cracker crust is enhanced by ground walnuts and crystallized ginger.

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thai chicken bites

Ingredients: 1 large chicken breast {boneless & skinless} 1/2 cup all purpose flour 1/2 teaspoon garlic powder salt and pepper, to taste 1 egg 2 tablespoons milk canola or peanut oil for frying 1/3 cup sweet chili sauce carrots & cilantro, for garnish

Directions:

Pour 1-2 inches of oil into a deep skillet. Preheat over medium heat.

Cut chicken into bite sized pieces and set aside. In a shallow dish, stir together flour, garlic powder, salt and pepper. In another shallow dish, whisk egg, milk, salt and pepper together. Toss chicken pieces into dry mixture first, then into the egg mixture and back to the dry. Make sure you coat the chicken completely during each step! Place chicken pieces into hot oil and fry until golden brown on each side. (About 3-4 minutes per side.) Remove and drain on paper towels. Sprinkle with salt. Transfer to a large bowl and toss with sweet chili sauce. Divide into two equal portions and top with carrot and cilantro. Serve.

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Double Chocolate Ice Cream with Peanut Butter Swirls

2 cups whipping cream1/4 cup unsweetened cocoa powder 4 oz bittersweet or semi-sweet chocolate, chopped1 cup whole milk1/2cup + 1/8 cup sugarpinch of salt6 large egg yolks1/2 tsp pure vanilla extract 1/3 cup natural peanut butter + a pinch of salt, room temperature Place the chopped chocolate in a large heatproof bowl. Warm 1 cup of the cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and pour the mixture over the chopped chocolate, scraping the saucepan clean as much as possible. Let stand for about 1 minute. Stir until smooth. Add in the remaining cup of cream and mix well. Place a mesh strainer atop the bowl and set aside. Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks until they are a light yellow color. Slowly pour the warm milk into the egg yolks, whisking lightly but constantly, then scrape the warmed yolks back into the saucepan. Switch to a wooden spoon and stir the mixture constantly over medium heat, making sure to scrape the bottom and corners of the pan. Stir until the mixture thickens and reaches nappe consistency (the custard should coat the back of the spoon). Pour custard through the strainer into the chocolate mixture and stir until smooth, then add in the vanilla. Continue to stir over an ice bath until cool. Refrigerate the mixture to cool thoroughly. Place the mixture in your ice cream maker and follow manufactures instructions. When you ice cream is about halfway frozen--not all the way done, but firm enough the the peanut butter won't disappear into a chocolate abyss, take a spoon and drizzle ribbons of peanut butter onto ice cream. Turn machine on and let it mix a few times, and open it up and add more peanut butter. Repeat until your pb is gone. Let ice cream continue to mix and freeze until the machine has run it's course, and you have delicious, heart stopping ice cream.

[arteculinaria-blog]

cinnamon rolls

Dough:Milk- 1/4 cupWater- 1/4 cupButter- 1 tbspActive dry yeast- 1 1/8 tspSalt- 1/4 tspPlain flour- 1 1/2 cupsGranulated sugar- 1/4 cupEgg- 1 small Filling:Butter- 1 1/2 tbsp, meltedBrown sugar- 4 tbspCinnamon powder- 1 tbsp Glaze:Powdered sugar- 1/2 cupButter- 3/4 tbsp, meltedMilk- 3/4 tbspVanilla essence- 1/4 tsp Heat together the milk, butter and water in a saucepan until just about warm.Stir in the yeast till it is diluted. Keep aside for 5 to 6 minutes.Into a large mixing bowl add the flour, salt, sugar and egg. Mix well.Pour the yeasted mixture into the flour mix and using the dough hook attachment on your mixer, knead till the entire thing comes together. Alternatively, dust your work top with enough flour and knead till the dough becomes pliable and is not sticky any more.Place in a lightly greased bowl and leave in a warm place to rise for about 2 hours.Once the dough has risen well, punch it down and place on a floured surface.Roll it out into a rectangle shape, about half an inch in thickness, using as little flour as possible.Brush the melted butter generously on to the rolled out dough. Mix the brown sugar and cinnamon together and sprinkle this mix on top of the butter, as evenly as possible.Then carefully start rolling the dough from the longer side. Pinch the edges once you reach the end to seal it in.Using a serrated knife, cut the log into 8 to 10 slices.Place the dough, cut side down on to a greased baking pan and leave aside to rise for another hour or so.Once it has doubled in size place in the middle shelf of an oven pre heated at 190C and bake for 18 to 20 minutes.Once done, remove and let it cool for 10 minutesIn the mean time make the glaze by mixing together all the ingredients under that section till you get a thick frosting. Pour over the warm cinnamon rolls and enjoy with a cuppa.

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banana bread in a bowl

1 banana (I use a frozen one, but you don’t have to) 1-2 tablespoons walnuts (optional) 1 cup non-dairy milk 1 cup flake cereal, such as Arrowhead Mills’ spelt flakes (You could use a gluten-free cereal) 1 teaspoon good vanilla extract

Put all the ingredients into a blender, and blend. Now eat! This gets thicker, the longer it sits.

For a fun twist, try using the Melted Banana Trick.

Oh, and cinnamon or chocolate chips make nice additions. But then again, chocolate chips make a nice addition to anything!

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chinese pepper steak

Printable Recipe Ingredients: 1 pound beef tenderloin, cut into 1-inch cubes ¼ cup soy sauce 2 tablespoons sugar 2 tablespoon cornstarch ½ teaspoon fresh ginger 2 to 3 garlic cloves, minced 1 tablespoon sesame oil 1 tablespoon olive oil 1 red onion, cut in 1-inch cubes 1 green bell pepper, cut into 1-inch cubes 1 teaspoon sesame seeds

Preparation:

In a small bowl, whisk together the soy sauce, sugar, cornstarch, garlic and ginger until the sugar has completely dissolved. Place the strips of beef in a large bowl and pour the soy sauce marinade on top. Stir until covered.

Heat the sesame oil in a wok or large skillet over medium-high heat. Add the onions and peppers and cook until it slightly softens, about 3 to 4 minutes. Add the marinated beef cubes and cook until the beef is cooked all the way through, about 7 to 9 minutes. Stir until combined, and serve immediately.

Garnish the pepper steak with sesame seeds and serve over a bed of white rice.

[arteculinaria-blog]

salted mudslide cookies

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1/4 cup dark cocoa powder

3 tablespoons instant coffee powder

1/4 teaspoon sea salt

1 stick (1/2 cup) of unsalted butter, melted and cooled for 10-15 minutes

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1/4 cup coffee liqueur + 1 teaspoon (Godiva, Kahlua, etc)

1 cup chocolate chunks

sea salt for topping

Preheat oven to 325 degrees F.

Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stream in coffee liqueur and mix. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. If you find you absolutely need more liquid add in a teaspoon of coffee liqueur, but it should come together. Fold in the chocolate chunks. Refrigerate dough for 30 minutes.

Remove dough from the fridge and roll into golfball sized balls. Set on a non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over bake. Remove from oven and immediately sprinkle with sea salt. Let cool completely then dig in!

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gluten free fudge brownies

Ingredients

1 cup (2 sticks) unsalted butter, cut into cubes

8 oz dark chocolate (I used one with 70% cocoa solids), roughly chopped

3/4 cup granulated sugar

1/4 cup dark brown sugar

dash of sea salt

1 tablespoon vanilla extract

1 tablespoon freshly brewed coffee

3 eggs, slightly beaten

1 3/4 cups almond meal, sifted

Directions Place an oven rack in the middle of the oven, and preheat to 350 degrees F. Grease and line an 8-inch square baking pan with wax paper, leaving at least a 2-inch overhang on each side.   In a double boiler set over low flame, melt the chocolate and the butter together, taking care not to burn the chocolate.  Once they have melted together and are completely smooth, turn off the heat, and transfer to a heat proof bowl. Add both sugars, salt, and vanilla extracts, and whisk until well combined (the batter will still be slightly grainy).  Allow the mixture to cool slightly, around ten minutes, before gradually adding the beaten eggs, making sure to whisk continuously to ensure that the eggs don't scramble.  Mix in the almond meal until just combined. Pour the batter into the prepared baking pan, and bake just until the top looks set and feels soft to the touch, about 30 minutes.  Don't bother with a cake tester, because since the brownies are very fudgy, the cake tester will not come out clean, even if they are done. Allow the brownies to cool for a few minutes in the pan, then transfer to a wire rack and allow to cool completely before cutting into squares. *How to get perfectly cut brownies:  To ensure that you get very clean-cut brownie squares, freeze the entire brownie cake on a sheet pan for about 20 minutes. When you're ready to cut, use the sharpest knife you have (not serrated) and after each cut, wipe the knife clean with a warm and damp dish towel.

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spinaziesoep

voor 6 personen 2 tl korianderzaad 2 tl komijnzaad 1 el ghee of plantaardige olie 2 uien, fijngesneden 1 el gemberpasta 2 tl knoflookpasta 6 curryblaadjes, in grove stukken 2 gedroogde rode chilipepers, gekneusd 2 tl zwart mosterdzaad 1-2 tl fenegriekzaad 1 tl gemalen kurkuma 250 g masoor dal 2 aardappelen in blokjes 1 1/4 l groentebouillon 1 kg verse spinazie, zonder stelen, plus extra ter garnering 2 el citroensap 300 ml kokosmelk zout en peper

Verhit een koekenpan met dikke bodem en rooster het koriander- en komijnzaad onder voortdurend roeren tot het aroma vrijkomt. Wrijf het zaad fijn in een vijzel of maal het in een molentje of blender. Verhit de ghee in een grote pan. Voeg uien, gemberpasta, knoflookpasta, curryblaadjes, chilipepers, mosterd- en fenegriekzaad toe en bak onder regelmatig roeren op een laag vuur ca. 8 minuten tot de uien zacht worden en geel kleuren. Roer de gemalen, geroosterde specerijen en de kurkuma erdoor en bak nog 1 minuut. Voeg masoor dal, aardappelen en bouillon toe, breng aan de kook, draai het vuur laag en laat de aardappelen in ca. 15 minuten gaar worden. Roer de spinazie erdoor en laat 2-3 minuten bakken tot de spinazie glad is. Haal de pan van het vuur en laat afkoelen. Giet de soep in een keukenmachine of blender en draai tot een gladde massa. Doe deze weer terug in de pan, roer citroensap en kokosmelk erdoor en breng met zout en peper op smaak. Maak de soep weer warm, maar laat hem niet meer koken. Schenk in voorverwarmde kommen en garneer met verse spinazieblaadjes. Serveer direct. 

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mihoen goreng

250 gr mie 400 gr hespblokjes 100 gr sojascheuten 1 dikke prei, fijngesnipperd 1 dikke ui, fijngesnipperd 4 sjalotten, fijngesnipperd 2 tl knolfookpuree 1 1/2 el olijfolie 1 1/2 el knoflookolie 3 el ketjap 2 el sojasaus 1 tl sesamolie 2 tl korianderpoeder Zout en peper 2 el fijngesnipperde platte peterselie 2 el fijngesnipperde koriander 4 eieren Bereidingswijze De vier eieren klutsen, kruiden met peper en zout en hiervan roerei maken (kleine stukjes) en even aan de kant houden. ‘n grote pot water aan de kook brengen en hierin de mie ‘n paar minuten laten koken, afspoelen en warm houden. In ‘n grote wok de olijfolie en knoflookolie laten warm worden en hierin de prei, ui, sjalot en look opbakken tot ze zacht worden. De hamreepjes toevoegen en ‘n paar minuten laten meebakken. Dan de sojascheuten toevoegen en ook even laten meestoven. Op smaak brengen met het korianderpoeder, ketjap, sojasaus, sesamolie, peper en zout. De gekookte mie toevoegen en het roerei en de verse kruiden (peterselie en koriander) en alles goed mengen.

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buffalo chicken grilled cheese sandwich

All of the flavours of buffalo chicken wings rolled up into a golden brown grilled cheese sandwich.

Servings: makes 1 sandwich  Prep Time: 5 minutes  Cook Time: 5 minutes  Total Time: 10 minutes  Printable Recipe 

Ingredients

1/4 cup cooked shredded chicken, warm

1 tablespoon hot sauce

1/2 tablespoon mayo (optional)

1 tablespoon carrot, grated

1 tablespoon celery, sliced

1 tablespoon green or red onion, sliced or diced

1 tablespoon blue cheese, room temperature, crumbled

1/4 cup cheddar cheese, room temperature, grated

1 tablespoon butter.

Directions

Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.

Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.