Today I am going to post a very tasty, easy and vegetarian dish. The first time I made it, I found it so delicious that I had said to myself, I would do it again. And I did it.
In case you have a toothache, this recipe is also welcomed. It is tender and it melts in your mouth. One thing I also like about it is the fact that you can mix vegetables that are in season and you end up with a nice colored dish. This recipe is from “Original card from Delicious Meals Made Easy”.
Cheesy – topped vegetables
- 3 carrots, peeled and sliced
- 1 cauliflower, divided into florets
- 225 (8 oz) broccoli, divided into florets
- 75 g (3 oz) frozen peas (you can choose petit pois if you want or fresh peas)
Sauce (as you know, there is never enough sauce so you can double the ingredients):
- 40 g (1 1/2 oz) butter (or 80 g)
- 40 g (1 1/2 oz) plain flour (or 80 g)
- 450 ml (3/4 pint) semi-skimmed milk (or 1 l for a the same milk or a whole one)
- 100 g (4 oz) reduced – fat double Gloucester cheese, grated (or 200 g of that cheese or cheddar or any other that you prefer)
- 2 tsp Dijon mustard (or 4 tsp)
- 1/4 (or 1/2) tsp salt
- black pepper
- 2 tsp of dried herbs de Provence (optional, for a herby flavour)
- Boil the carrots in a big pan of water for 3 minutes. I said big because you add the cauliflower, broccoli and peas. And they need space. Boil for 4 minutes or until the vegetables are just tender.
- Drain the vegetables. Transfer to a flame-proof dish or a Jena oval or square dish and keep covered.
- For the sauce, melt the butter in a pan. Add the flour and cook gently, stirring, for 1 minute. Remove from the heat and gradually stir in the milk. Heat gently, stirring constantly, until the sauce thickens. Stir in three-quarters of the cheese, the mustard and seasoning.
- Pour the sauce over the vegetables and stir until well coated. Sprinkle over the remaining cheese.
- Preheat the grill to medium. Put the dish under the grill for 5 minutes, or until the cheese starts to bubble. Serve.
Posted in English, F word, Vegetarian
Tagged broccoli, butter, carrot, cauliflower, cheddar, cheese, cheese sauce, cheesey - topped vegetables recipe, cheesy - topped vegetables, cheesy recipe, cheesy vegetables, Dijon mustard, easy recipe, flour, Gloucester cheese, herbs de Provence, milk, Original card from Delicious Meals Made Easy, peas, petit pois, sauce, vegetables recipe, vegetarian, vegetarian recipe
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
I am not in the mood for writing anything today. That is why I will be short. The recipe I have chosen is a very tasty and fragrant one. It is that good that you will empty your plate at once. I bet on that. So let’s eat some
Tortellini With Mushroom Cream Sauce
Time: 18 min
- 185 g (6 oz) small mushrooms
- 1 small lemon
- 60 g (2 oz) butter ( you know already, 80-82 % fat)
- 1 clove garlic, crushed
- 300 ml (9 1/2 fl oz) cream
- black pepper
- pinch nutmeg
- 3 tbsp grated Parmesan cheese
- 500 g (1 lb ) cooked tortellini, drained and kept warm
- Slice the whole mushrooms finely. Grate the lemon rind finely. Melt the butter in a medium-sized pan and cook the mushrooms over medium heat for 30 seconds.
- Add the garlic, cream, lemon rind, freshly ground black pepper and nutmeg. Stir over low heat for 1-2 minutes. Stir through the grated Parmesan cheese and cook gently for 3 minutes further.
- Place the cooked tortellini in a warm serving dish. Add the sauce and stir gently to combine well. Serve immediately.
This dish is perfect, easy and sooo delicious. I picked it up from the cookbook “Confident Cooking – Classic Essential Pasta”, 1996. In case you have it, don’t look here! 😉
Posted in Dishes, English, F word, Italian, Vegetarian
Tagged butter, cheese, Confident Cooking - Classic Essential Pasta, cream, cream sauce, garlic, Italian food, italian recipe, lemon, mushroom, mushroom cream sauce recipe, nutmeg, parmesan, pasta recipe, sauce, tortellini, tortellini recipe, tortellini with mushroom cream sauce