Tag Archives: sour cream

In a Hurry?


If you are in a hurry but still want to impress someone special or your friends, here is a recipe that it is both delicious and easy to make: liver Stroganoff. The book I found the recipe in, is titled how else but “Cooking in a Hurry” by Anne Ager, published in 1980. In those times I guess it was still kind of boring to stay in the kitchen and just cook, one wanted to live her/his life too. In Romania it was a way of life cooking not for your family but organising festive meals for the entire clan. I speak for myself because I have seen my mom many times doing that during a year and my sister and I had to help too. It was fun for us but if I put myself in her shoes I guess it was not that fun. I know I wouldn’t do that but occasionally. Well, if my mom had known this recipes she would’ve got away with it easily. Joking. 🙂

Though I made this recipe just once, a few years ago, I loved it and I thought to share it with you. So here it is.

Liver Stroganoff

Preparation and cooking time : 25 min

Ingredients:

  • 750 g (1 1/2 lb) calf’s or lamb’s liver, cut into strips, 5 mm (1/4 inch) thick
  • seasoned flour
  • 1 medium onion, peeled and finely chopped
  • 50 g (2 oz) butter (80-82% fat please)
  • 100 g (4 oz) button mushrooms, sliced
  • 6X15 ml spoons (tbsp) dry sherry (if you don’t have sherry, don’t worry now, try to make sure you have for some time in the future, there are plenty of recipes with sherry)
  • salt
  • freshly ground black pepper
  • 150 ml (1/4 pint) soured cream

Method:

  • Dust the strips of liver in seasoned flour, then shake off any surplus flour.
  • Fry the onion gently in the butter for 2 minutes in a shallow frying pan.
  • Add the liver and continue frying, stirring occasionally, until the liver begins to colour.
  • Add the mushrooms and fry for a further 3 minutes. Add the sherry, salt and pepper. Cover and simmer for 5 minutes. And close the kitchen window so you take pity on your neighbours.
  • Stir in the soured cream and heat through carefully, without boiling.
  • Serve with boiled noodles and a salad. Do not forget to toss the noodles in butter and add some pepper, if you like.

Bon appetite!

Jackfruit Salad


My dear friend, James, this is for you. Thanks to you I have learned about something new today, about chakka fruit or jackfruit, that it is your favourite fruit and that is so popular in India where you eat it 6 months a year. I have to say it is the first time I hear about this fruit and I googled for it to learn more. And even when I read that there are fresh jackfruit in London I still haven’t seen one or I haven’t noticed yet, but I will pay more attention now. ;). But it sounds like a very interesting fruit and as I searched for recipes I think I would like a jackfruit curry to eat once and a jackfruit salad. I must add that the recipes with jackfruit are suitable for vegetarians so I know I would like it as I am not into meat most of the times. I will put here a recipe taken from the internet, from this site: http://www.virtualherbarium.org that has more jackfruit recipes so feel free to check it out and cook. Providing you have the ingredients. There is jackfruit in Romania now so I can cook something. But because cooking requires imagination and creativity, I will slightly adapt the recipes so that I can cook it anywhere, even when I don’t have jackfruit. I would take advantage that this special fruit tastes like mango and banana and smells like banana and pineapple so I think one of these fruits can replace it successfully. If you don’t agree, let me know why. Enjoy now a light, fresh and cooling desert for what was left of the hot days of summer. 🙂

Jackfruit Salad

Serves 4

Ingredients:

  • 6 cups fresh jackfruit (or mango, pineapples, bananas for when you can’t find this giant fruit)
  • juice of one lime (or lemon for that matter)
  • 1 cup sweetened shredded coconut
  • ¾ cup golden raisins
  • 450 g (16 ounces) sour cream (go for full cream or full fat yoghurt)
  • ¾ to 1 cup toasted walnuts (optional; I love walnuts so these are a must for me ;))

Method:

  • In a large mixing bowl, combine jackfruit, lime juice, coconut, raisins and sour cream. If, after combining all ingredients, you feel mixture needs more of one above item, slowly add according to your taste. Add and mix in toasted walnuts just before serving.

NOTE:   Place walnuts on a cookie sheet, single layer, and toast 8 to 10 minutes in a preheated 300-degree oven. Turn walnuts over after 4 or 5 minutes.

Bon appetite!

source: http://www.virtualherbarium.org/tropicalfruit/jackfruit-recipes.html