Another fish recipe! Borrring! ;)) Followed from “Cooking for Two”, 1996 de Richard Olney and Simon Wheeler. The good thing is that is the last one from this book. The rest are from other sources. :))
Crisp Pan-fried Fish With Anchovy Butter
- 4 small fish fillets
- plain flour
- 1 egg, lightly beaten
- 2 tbsp cream
- 2 tbsp oil
- 50 g soft butter (please go with at least 80% fat butter)
- 3 anchovy fillets, drained
- 1 clove garlic, crushed
- 2 tsp chopped fresh basil
- Toss fish in flour, shake away excess flour, dip fish in combined egg and cream.
- Heat oil in pan, add fish, cook until browned and crisp; drain on absorbent paper.
- Serve with anchovy butter and green salad, if desired. Serve with shoestring potatoes.
Method for anchovy butter:
- Combine butter, anchovies, garlic and basil in bowl; mixx well. Spoon mixture onto foil, shape into a log, roll up firmly. Refrigerate until firm.
Enjoy your meal!
- Butter can be made a day ahead.
- Storage: Covered, in refrigerator.
- Freeze: Butter suitable.
- Microwave: Not suitable.
Posted in Dishes, F word, Fish and Seafood
Tagged anchovy butter, anchovy butter recipe, basil, butter, cooking for two, cooking for two book, crisp pan-fried fish with anchovy butter, crisp pan-fried fish with anchovy butter recipe, fillets, fish fillets, fish recipe, pan-fried fish, Richard Olney, Simon Wheeler
Well, with my forgotten English I would like to share with you, other language speaking friends, acquaintances, random readers and food lovers, a new recipe, a traditional one. It is simply called Aromanian pie because I am Aromanian and it is done by all Aromanian women since I don’t know when. I will not get into historical and mythological facts, as I, myself get lost in them too, but I will explain, my way, what are Aromanians, for short. They are people like all these over 7 billion in this world, who live mostly in the Balkan Peninsula and who speak an old and almost lost language, Aromanian and they are close relatives to Romanians. How close or not, I will let the historians and others decide, the thing is that their songs, their costumes, their traditions, their food are unique and if you are interested in them just check my youtube channel, my mom’s youtube channel and others on youtube for music mostly, read Irina Nicolau’s book “Aromanian. Beliefs and traditions”, check Proiect Avdhela – The Library of Aromanian Culture, Gustav Weigand’s new published book “. ”ARMÂNII – ȚARĂ ȘI OAMENI””, 1st volume, etc. There are many resources to check, feel free and open minded, mostly. Google is here to help 😉
Ok, let’s get back to our business. This pie was eaten exactly on the first day of this year. How can I forget, right? I was visiting my godson and his family. His grandma offered me this pie and it was absolutely delicious. It reminded me of the pies my grandma did, decades ago and I asked for the recipe. She generously shared it with me and now I do the same with you. I did it myself too, a couple of weeks ago and it was not as good as my godson’s grandma, Cati, but I think I know better for the next time. So, here it is an old and tasty traditional recipe of a pie.
Aromanian Pie (Cati’s Pie)
Servings: countless, as many as you get from an oven tray.
- 500 g flour
- about 100-150 ml of water
- a pinch of salt (don’t cripple the knife, you know what I mean;)) )
- about 3-4 tbsp oil
- about 4-6 tbsp melted lard (if you haven’t got any, go for butter, 80-82% fat)
- 500-700 gr spinach/ garden patience/ nettle, a combination of these or any other green leaves that work in any combination
- approximately 500 g salty cheese (not extremely salty but fatty)
- 2-3 medium size eggs (preferably free range)
- Mix flour with oil, water, salt into a kneading bowl and well … knead. Besides the flour and salt, put the rest of the ingredients slowly and check until the dough is not too soft nor too hard, so that means that you can add more water and oil if needed. Knead the dough until no longer sticks on the walls of the bowl.
- Divide the dough into two equal parts. Spread a sheet from the first part, not very thick nor very thin. Use a traditional paddle called shtzala (it looks funny, in Aromanian would be written like this: șțala) or a longer paddle. In fact the traditional one looks like a paddle without handles, which allows the dough to be stretched into bigger and thinner sheets. Spread 2-3 tablespoons lard or butter on the pie sheet (for my first attempt I put less lard and the sheets were less crounchy). Fold it in 3 parts the sheet then cover with cling film. Repeat the same steps with the second pie sheet. Put them in the fridge for about an hour or overnight.
- After an hour or after a day, start preparing the filling. Put the spinach or any greenery in a pan over medium heat together with 1-2 cups of water and stir until it becomes paste and the water evaporates more or less. Add the eggs and the cheese (crumbled with a fork) and leave for about 1-2 minutes on the heat then remove. You can use also frozen spinach, it is as good.
- Take the dough from the refrigerator and stretch the sheets on a table sprinkled with a little flour. Sprinkle a little flour on sheet and start rolling. I use a tray that measures 20 cm wide by 35 cm length (inside) but if you happen to have a tray a little bigger than this, you adapt. As long as it is not too big. Make sure you leave about 2 cm more of the sheet for the folding of the edges.
- Put again a thin layer of room warm butter/ lard on top and place the first sheet in the tray. If it is too big, just arrange the sheet so it fits. Add all the filling. Spread a bit of lard/ butter/ oil on the second sheet and put it with the oily side on the filling. Do not forget to fold the edges of the sheets, otherwise the filling will get out. Brush a little sheen of oil or warm butter/ lard on top. This will prevent the dough to harden. Place the tray in a medium heated oven at about 200 ° C / 400 F for 25-30 minutes. My oven is not that high-tech, so I use my head and eyes and nose and common sense when I cook, so you use them too.
- Remove the pie when browned a little on top and put a few drops of water all over. That keeps the dough soft and easy to cut and bite. Cover with a clean kitchen towel and possibly a plastic bag or cellophane to keep a bit of moisture in. When it cools, just cut it in same size pieces and serve with yogurt. I like it so. 🙂
Posted in Aromanian, F word, Pastries, Vegetarian
Tagged aromanian, Aromanian pie, aromanian pie recipe, aromanian recipe, butter, cati's pie, easy recipe, greens pie, lard, pie, spinach, spinach pie, traditional pie
Yes, sometimes I go bananas. For different and crazy reasons. But then I would not feel I am alive. Staying alive is another reason. So I’d rather go bananas. ; )) As I have a bit of time now I remembered I haven’t written on my beautiful, lovely blog for a while. When I think that all started 3 years ago, in 2010, I always wonder how the time has passed. The time passes, how this happens depends only on us. All in all, it has been wonderful though and here I am writing again another recipe I’ve done years and years ago. As you probably have guessed (because the clue is in the title, you cheeky monkey, me cheeky monkey 😉 ) today we will eat some bananas. As I am a civilized monkey 😛 I will use the fire. Do you know how to make fire? Well, wait for the rain and lightning. There you go, you have fire now. Be careful not to set yourself on fire because then we will have a flambé human being. God forbidden! I have a weird sense of humour today, indulge me and have some fun. I keep forgetting: the recipe is from “Good Housekeeping Cookery Book”, 1985.
- 25 g (1 oz) butter
- grated rind and juice of 1 large orange
- 2,5 ml (1,2 level tsp) ground cinnamon
- 4 large bananas, peeled
- 50 g (2 oz) Demerara sugar (or just plain sugar if you don’t have Demerara)
- 60 ml (4 tbsp) dark rum
- orange shreds and slices, to decorate
- cream or vanilla ice cream to serve (or whipped vanilla cream)
- Melt the butter in a frying pan and add the orange rind and juice. Stir in the cinnamon, then add the bananas and cook for a few minutes, until softened.
- Add the sugar and stir until dissolved. Add the rum, set alight and stir gently to mix.
- Decorate with orange shreds and slices and serve immediately with cream, whipped cream or ice cream.
Posted in Desserts, F word, Vegetarian
Tagged banana, banana recipe, butter, cinnamon, dark rum, demerarar sugar, dessert recipe, flambe, flambe bananas, flambe bananas recipe, Good Housekeeping Cookery Book, rum
When is hot outside, try this. If you are not living in a hot climate as Indians are, try this in cold weather and it will make you hot. And my guess is you will ask for more. It is a delicious recipe. So delicious that I tried it just once. Hahaha. I should try it several times as I like lamb and this is indeed something special. I have a déjà vu writing this. I also like the way it is constructed with all those ingredients, some of them rare and precious and full of flavour. What an exquisite aroma it spreads ! It whispers: come and taste me! And of course you come… Sit down at the table and enjoy it with naan bread (I miss naan bread sooo much) or basmati rice (Tilda brand – the best). I must cook this again. So, let’s see what I need, apart from Love and Understanding and Tenderness. And a beautiful and large kitchen where I will be the queen 😉 . I need … to add that the recipe is taken from a wonderful book, “Golden India – Indian Recipes” and the recipes is
Lamb Chops in Spicy Marinade
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
And the ingredients are:
- 1 kg lamb chops
- 12 almonds, blanched
- 1 tsp brown sugar
- 2 2/3 tbsp (40 ml) butter or oil
- 1/2 tsp cardamom seeds
- 1 tsp cayenne pepper
- 2-3 cloves, whole
- 2 tsp coriander leaves, chopped
- 1 tbsp cumin seeds
- 2 tsp garlic paste
- 2 tsp ginger, chopped finely
- 2 red or green chillies, deseeded and sliced
- a few strands of saffron, dissolved in 1 tsp milk (optional)
- 2 onions, medium size, chopped
- salt to taste
- 2 tsp sesame seeds (til)
- 3/4 cup yoghurt (I always go with my fav, the greek full fat one)
- Blend cumin seeds, ginger, garlic paste, cardamom seeds, cloves, almonds, sesame seeds, cayenne pepper, sugar and 2 tbsp yoghurt to a purée, adding more yoghurt if the mixture is dry. Pour mixture into a bowl and set aside. You have now a masala paste.
- Melt butter/ oil in a large kadhai (wok) or pan. Add onions and fry till golden brown. Stir in the masala paste and fry for 5 minutes stirring constantly. Add a spoonful water at a time if the mixture becomes too dry. Add the lamb chops and fry 10 minutes on medium heat, turning chops frequently.
- Beat the remaining yoghurt and saffron together, pour it into the lamb and mix well. Bring to a boil the reduce heat to very low, simmer for 1/2 hour.
- Preheat oven to 150˚C/ 300˚F.
- Transfer chops into a casserole and put into the oven to cook for at least 25 minutes. After that you have a taste of India. 🙂
Posted in Dishes, F word, Indian, Lamb
Tagged almonds, basmati rice, butter, cardamom, cayenne pepper, champ masala, champ masala recipe, chillies, cloves, coriander, cumin, ginger, Golden India - Indian Recipes, indian recipe, lamb, lamb chops, lamb chops in spicy marinade, lamb chops in spicy marinade recipe, Naan bread, saffron, sesame, spicy marinade, traditional recipe, yoghurt
I love bread. I like to eat it fresh and warm from the oven, in supermarkets or bakeries, with its crunchy crust, the colour of honey. In the recent years I discovered the garlic bread. Living in a communist country has its drawbacks and missing the wonderful world of food is one. But then, how can I be otherwise so excited over so many recipes? That’s the excitement, to discover new tastes and be happy as a child with your findings.
One of the delicious recipes I found out was the plain bread with that garlic and butter interior, so tasty that I finished it instantly. And asked for more. I didn’t even wanted pizza that came along. And I don’t understand why I must have bread with more bread, which is pizza, in a way. It doesn’t matter, I guess. Plus, garlic bread is so versatile, it goes with a lot of things. Here it is the recipe, from “Complete Comfort Food”, contributing editor: Bridget Jones, 2009.
Garlic and Herb Bread
- 1 baguette or bloomer loaf
- 115 g/ 4 oz/ ½ cup unsalted (sweet) butter, softened (and 80-82% fat)
- 5-6 large garlic cloves, finely chopped or crushed
- 30-45 ml/ 2-3 tbsp chopped fresh herbs (such as parsley, chervil and a little tarragon)
- 15 ml/ 1 tbsp chopped fresh chives
- coarse salt and ground black pepper
- Preheat the oven to 200 C/ 400 F/ Gas 6. Make the garlic and herb butter by mixing the butter with the garlic, herbs, chives and seasoning. You can use extra virgin olive oil instead of butter, though I like the taste of butter. You can flavour the mixed butter with a little chopped fresh chilli, grated lime rind and chopped fresh coriander or add chopped, pitted black olives or sun-dried tomatoes to the butter with a little grated lemon rind.
- Cut the bread into 1 cm/ ½ in thick diagonal slices, but be sure to leave them attached at the base so that the loaf stays intact.
- Spread the garlic and herb butter between the slices evenly, being careful not to detach them, and spread any remaining butter over the top of the loaf. In case you make more or want to have it later, you can freeze it and when you want, just put it in the oven
- Wrap the loaf in foil and bake in the preheated oven for 20-25 minutes, until the butter is melted and the crust is golden and crisp. Cut the loaf into slices to serve.
Posted in Appetizers, English, F word, Vegetarian
Tagged baguette, butter, chives, Complete Comfort Food, garlic, garlic and herb bread, garlic and hreb bread recipe, garlic bread, garlic bread recipe, herbs
Everybody knows about Shepherd’s Pie. I hope. 😉 I really like this dish and when I have first eaten it, I didn’t know what to expect. I discovered a very tasty and homey food. It makes me smile just talking about it. That is why I have made it several times and I would do it again, on a freezing winter day. It goes very well with boiled vegetables and a red wine. And a warm heart. 🙂
- 2 tbsp oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 115 g (4 oz) mushrooms, chopped
- 2 garlic cloves, finely chopped
- 500 g (1 1/4 lb) lean chuck steak, minced (ground)
- 150 ml (1/4 pt) red wine
- 150 ml (1/4 pt) beef stock (if you don’t want to use wine, just put 300 ml of beef stock or water)
- bay leaf
- 1 tbsp Worcestershire sauce
- 2-3 dashes Tabasco sauce
- 1 tbsp plain flour
- 1 tbsp tomato purée (paste)
- 675 g (1 1/2 lb) potatoes, boiled
- 25 g (1 oz) butter
- 3 tbsp hot milk
- 5 medium tomatoes, sliced
- 3 tbsp chopped fresh tarragon
- Heat the oil in a saucepan or big pan, add the onion, carrot,mushrooms and garlic and cook, stirring occasionally, until browned. Stir the beef into the pan and cook, stirring to break up the lumps, until lightly browned.
- Blend a few spoonfuls of the stock or water with the flour, then stir this mixture into the pan. Stir in the remaining stock or water and wine, and bring to a simmer, stirring. Add the bay leaf, Worcestershire sauce, Tabasco sauce, tomato purée (paste), the cover and cook very gently for 1 hour, stirring occasionally. Uncover the pan towards the end of cooking to allow any excess water to evaporate, if necessary.
- Preheat the oven to 190 °C, 375 °F, Gas Mark 5.
- Put the potatoes in a pan with water, to boil, until very tender. Drain then mash with the butter, milk and seasoning.
- Add the tarragon and seasoning to the mince in the pan, then pour into a pie dish or baking dish.Top with a layer of sliced tomatoes, then an even layer of potato. Mark the top with the prongs of a fork.
- Bake for about 25 minutes, until golden brown.
Posted in Beef, Dishes, English, English, F word
Tagged bay leaf, beef mince, beef stock, butter, English recipe, english traditional recipe, milk, mushrooms, potatoes, red wine, Shepherd's Pie, shepherd's pie recipe, steak, stock, Tabasco sauce, tarragon, Tesco magazine, tomato puree, Traditional British Cooking, traditional recipe, Worcestershire sauce
When I first made this recipe, I thought that it is the same as something that mom used to make at home. Well, it is almost, but with a twist. Imho, I like this much better. It is slightly different but I do enjoy eating it more than anything. In my journey to try the international cuisine, I found this book “The Jewish Kitchen. Recipes and Stories from Around the World” by Clarissa Hyman, 2003 and this delicious recipe: Hazelnut Rugelach. The result was mouth-melting. If you like cooking, try this at home, if you don’t, find someone who does and eat together. 😉
Makes 32 small or 16 large
- 200 g (7 oz) butter, softened
- 200 g (7 oz) soft cream cheese (I prefer Philadelphia but may be you prefer something else)
- 2 tsp caster sugar
- 250 g (9 oz) plain flour, sifted with a pinch of salt
- 100 g (3 1/2 oz) finely chopped hazelnuts (or walnuts)
- 50 g (2 oz) soft brown sugar
- 4 tbsp cocoa
- 2 tsp cinnamon
- 25 g (1 oz) butter, melted
- 1 egg white beaten with a little water ( you can use a whole egg, I’m sure I wouldn’t mind)
- granulated sugar (optional)
- Cream the butter and cheese until well blended. Stir in the caster sugar, then the flour and mix until the dough begins to hold together. Gather into a ball, wrap in clingfilm and chill overnight.
- Preheat the oven to Gas Mark 4/ 180°C, 350°F.
- Combine the nuts, brown sugar, cocoa and cinnamon and set aside.
- Cut the dough ball in half and return one half to the fridge while you work with the other. On a lightly floured surface, roll out the pastry into a thin circle about 25 cm / 10 inches in diameter. If it is too sticky, flour the pastry too. The pastry may feel hard at first but it quickly softens. Use a cake tin or a plate to help cut out a neat circle. Cut the dough circle into a 16 or 8 equal pie-shaped wedges.
- Brush the surface pf the wedges with melted butter, then sprinkle evenly with half the nut mixture. Cover with a piece of clingfilm and use a rolling-pin to press the filling lightly down into the dough. Remove the clingfilm and roll up each wedge from the outside, wide end towards the point, so you end up with mini croissants. Place on a lightly greased baking tray and brush with beaten egg white. Sprinkle with a little sugar, if wished. Repeat with the remaining dough and bake for 20-30 minutes until golden brown.
- Leave to cool slightly the transfer to a wire rack.
Posted in Desserts, English, F word, Vegetarian
Tagged brown sugar, butter, caster sugar, cinnamon, Clarissa Hyman, Clarissa Hyman "The Jewish Kitchen. Recipes and stories from around the world", cocoa, cream cheese, egg white, flour, hazelnut, hazelnut rugelach, Hazelnut rugelach recipe, jewish dessert, jewish kitchen, jewish recipe, rugelach, The Jewish Kitchen. Recipes and stories from around the world, walnut