This is a beautiful title for what comes next. I dared to take it from here as it is very romantic. Imagine a fruit that blushes. Wow! The recipe is a mixture of 2 other recipes: Spiced Quinces and Paula Wolfert’s Slow-Baked Quince. I thought of taking a bit of that and a bit of the other and have a new recipe. I have tried this recipe some years ago, at home. I was convinced at that time that I am the best… in the kitchen, with all the good feed back I got from abroad and I wanted to impress my family. Well, they were impressed. What did you think? Sometimes they are sooo not. De gustibus non disputandum, that’s why. You can do this recipe now, in autumn, as you know, quinces are fruits of the autumn or anytime. I just think that another perfect time is in the winter, to aromatise the house delightfully. Oh, don’t forget. You fall in love doing this so watch out for the one you share with…
- 2 medium quince
- 375 ml sweet wine
- 1 cinnamon quill
- 150 g sugar
- 1 clove
- 1 apple
- 1½ tablespoon lemon juice
- Preheat oven to 120˚C/ 250˚F.
- Peel and halve the quince. Using a sharp knife, core the quince halves. Reserve all the peel and trimmings.
- Combine the sugar, wine (or water, in case you don’t have wine or you don’t want to use alcohol), clove and lemon juice in a shallow baking dish, such as a casserole (preferably one with a lid). Stir with a whisk to dissolve the sugar.
- Add the reserved trimmings and the quince halves, cut side down.
- Peel the apple. Coarsely grate the apple over the quince halves, using a grater. This will prevent the quince from drying out while baking.
- Cover and bake for 5 to 7 hours until the fruit softens and turns pink or crimson. I was lucky to have them crimson.
- Have you fallen in love?
Posted in Desserts, English, F word, Vegetarian
Tagged cinnamon quill, clove, helen jackson site, lemon juice, Paula Wolfert's Slow-Baked Quince, quince, quince recipe, slow cook, spiced quinces, spiced quinces recipe, The Fruit That Blushes When You Cook It, wine
I was thinking of this title and it came to me to search on the internet. And I found a poem name like this that I think it describes perfectly the feeling one goes through, while eating a peach. Click An Ode To Peaches and see what I am talking about.
And coming back to the recipe, here are a few words about it. It is a Bulgarian recipe from “The Practical Encyclopedia of Easteuropean Cooking” 1999 and it is delicious and fun to make. The contrast between the hot peach and cold whipped cream awakens your senses. This reminds me of Poires Belle Helene, where you also have a similar texture, with cold cream and ice-cream and warm peaches. If you like cold peaches than it is a healthier alternative of an ice-cream on a hot summer day.
- 40 g (1 1/2 oz, 3 tbsp) unsalted butter
- 6 firm ripe peaches, washed
- 12 whole cloves
- 90 g (3 1/2 oz, 1/2 cup) vanilla sugar
- 45 ml (3 tbsp) brandy or dry white wine (optional)
- pistachios, mint leaves and a little sifted icing sugar, to decorate
- whipped cream, to serve
- Preheat the oven to 180°C, 350°F, Gas Mark 4. Spread half the butter around an ovenproof dish, making sure both side and base are well coated.
- Halve the peaches and remove the stones. Place the peaches skin side down in the dish. Push a whole clove into the center of each peach half.
- Sprinkle with the sugar and dot the remaining butter into each peach half. Drizzle over the brandy or wine, if using. Bake for 30 minutes, or until the peaches are tender.
- Serve the peaches, hot or cold, with freshly whipped cream, pistachio nuts and sprigs of mint and sprinkle with a little icing sugar.
Posted in Desserts, English, F word, Vegetarian
Tagged baked peaches, baked peaches recipe, brandy, clove, dry white wine, fruit recipe, mint leaves, peaches, peaches recipe, pistachios, summer fruit recipe, The Practical Encyclopedia of Easteuropean Cooking, whipped cream
Have you eaten this food? If not, you either don’t like Indian food, and you lose nothing or you do and lose one of the tastiest chicken recipes you have ever eaten in your life. I know you may not agree with me here, this is only my humble opinion. 🙂
I started writing about Indian recipes for the moment and I thought of some that are worth knowing about. Chicken Badam Pasanda is one of them. I have it from the cookbook “Golden India – Indian Recipes” 1996. I was told that this book has the recipes closer to the original in their native land. I guess that most of the time, the international recipes in cookbooks are adapted to reach more people. And probably, the tastes differ. Not much, but there is a difference.
But no food is worth anything unless you share it with someone. I saw yesterday “Woman on top” and I thought that she was right: “the last and most important ingredient is to share it with someone you love.” All this talk about food and recipes, tastes and flavours, they are just bed-times stories. 🙂 I let you try this wonderfully tasty dish and share it. Share it with all your heart. Sharing is the magic ingredient.
Chicken Badam Pasanda
Chicken Steaks In An Almond Flavoured Sauce
Preparation time: 2 1/2 hours
Cooking time: 30 minutes
- 10 pcs chicken breasts (medium size), cleaned, flattened
- 50 g (1/2 cup) almonds, blanched and sliced
- 340 ml (1 3/4 cups) chicken stock
- 8 – 10 cloves
- 4 tsp coriander, chopped (optional)
- 1 tbsp corn flour (or plain flour if you don’t have corn flour)
- 3 tbsp garlic paste
- 3 tbsp ginger paste
- 5-6 green cardamoms
- 210 ml (1 1/4 cup) oil
- 2 onions (medium-sized), finely chopped
- 1 g saffron, dissolved in 1 tsp milk
- salt to taste
- 1 tsp white pepper powder
- 1 cup yoghurt
- Keep aside 6-7 blanched almonds. Grind the rest into a paste and keep aside.
- Rub ginger and garlic paste into the steaks. Whisk yoghurt and salt together in a bowl and coat the chicken pieces evenly with it. Keep aside for 2 hours. It smells so cover the bowl with plastic foil. I would try to do this in the evening and keep everything for the next day or early in the morning. That way, the chicken breasts marinade better. But you do as you like.
- Heat oil in a pan and fry the steaks till almost done. Remove and keep aside. At this time they smell like heaven. Try not to eat them yet. The best is yet to come.
- In the same oil, sauté onions, cardamoms and cloves. Stir in the almond paste, fry a while, then add white pepper powder, chicken stock and flour. Cook till the gravy is rich, smooth and thick.
- Remove from fire, strain the sauce to remove whole spices and reheat.
- Add the steaks to the gravy and let it simmer for 10 minutes or until the chicken is tender. Add dissolved saffron.
- To serve, garnish with sliced almonds and chopped coriander (optional). Serve hot, accompanied by Naan or Parantha bread. I have it eaten Naan bread, it is soo delicious, but if you don’t have it go with basmati rice. You can never be wrong with this one. Just mix it after boiling, with butter or not.
Posted in Chicken, Dishes, English, F word, Indian
Tagged almond, almond flavoured sauce, basmati rice, cardamom, chicken, Chicken Badam Pasanda, chicken badam pasanda recipe, chicken breasts, chicken steakes, chicken steakes in an almond flavoured sauce, clove, coriander, corn flour, garlic paste, ginger paste, Indian food, indian recipe, Naan bread, onion, Parantha bread, saffron, sauce, stock, yoghurt