Quantcast
Channel: Elizabeth's Kitchen Diary
Viewing latest articles
Browse all 26 Browse latest View live

Street Food: Brazilian-style Lamb Kibe

May 10, 2017, 5:38 am
$
0
0
Street Food: Brazilian-style Lamb Kibe
A spiced lamb kebab bulked out with bulghar wheat and delicately seasoned with a special Syrian pepper blend. This is a lamb version of the popular street food found in Brazil.
Servings18 kibe
Prep Time60 minutes
Cook Time20 minutes
Passive Time60 minutes
Ingredients
for the outer layer
for the filling
for the yogurt dip
to cook & serve
Instructions
  1. Place the bulghar wheat into a large bowl and pour over one litre of boiling water. Cover and leave the bulghar wheat to soak for 45-60 minutes. Drain well, removing any excess water by placing the bulghar wheat into a clean tea towel and squeezing. You want it as dry as you can get it.
  2. Add the lean lamb mince, finely chopped onion and spices. Using your hands, squeeze the mixture together until it forms a very thick paste. Set aside.
  3. To prepare the filling, place 1 tbsp sunflower oil into a frying pan and fry the onion until it begins to soften without colouring. Add the lamb mince and fry until golden. Remove from the heat and add the toasted pine nuts, parsley and season to taste.
  4. With wet hands, pinch off golf ball sized handfuls of the first lamb mixture and form into a ball.
  5. Using your thumb press an indentation into the middle of the ball and fill with 2 tablespoonfuls of the filling. Pinch the edges together and form the ball into a tapered rugby ball shape with a thicker centre and slightly rounded yet pointed ends. Set aside on a clean plate and repeat with the rest of the meat.
  6. Heat a large pan of vegetable oil to approximately 360 F/ 182 C (but no higher). If you don't have a thermometer if you dip a wooden cocktail stick into the hot oil it will bubble around the edges when it is ready.
  7. Deep fry the kibe in batches of 3-4 until they are cooked through (approximately two minutes) and a delicious golden brown. Drain on kitchen towel and repeat with the remaining kibe.
  8. To prepare the yogurt dip combine the yogurt with the garlic and herbs. Stir well.
  9. Serve the hot kibe with the dip and lime wedges.

The post Street Food: Brazilian-style Lamb Kibe appeared first on Elizabeth's Kitchen Diary.

↧
Search
↧

Traditional Polish Dumplings with Cheese and Potatoes (Pierogi Ruskie)

September 17, 2017, 9:26 am
$
0
0
Traditional Polish Dumplings with Cheese and Potatoes (Pierogi Ruskie)
A recipe from Ren Behan's debut cookery book Wild Honey & Rye.
Servings40 pierogi
Prep Time60 minutes
Cook Time20 minutes
Passive Time30 minutes
Ingredients
for the dough
for the cheese and potato filling
Instructions
  1. To prepare the pierogi dough, sift the flour onto a large wooden board or work surface. Make a well in the centre and add the beaten egg and oil along with a few tablespoonfuls of warm water. Using a knife, begin to mix together, adding a little more water one tablespoonful at a time. At first, the dough will be quite soft and sticky. Use your hands together to bring the dough together into a ball.
  2. Once the dough has come together, knead it on a floured surface for 4-5 minutes. The dough should become quite elastic. If it is too wet, add a little more flour. Put the dough into a bowl, cover with a damp tea towel and set aside for 30 minutes.
  3. Put the potatoes into a large pan of cold water, add a pinch of salt and bring the water to the boil over a high heat. Turn the heat down and simmer gently for 15 minutes or until the potatoes are soft when pierced with a knife. Drain and leave to dry out completely.
  4. Meanwhile, heat the oil and butter in a large frying pan. Cook the onion over a low heat for at least 10 minutes or until completely soft and caramelised. Leave to cool slightly.
  5. Mash the potatoes, add the curd cheese and mash together.
  6. Add the onion to the mashed potato mixture and season well with salt and pepper. Leave to cool completely before filling the pierogi. You can make the filling up to 2 days in advance.
  7. Divide the dough into half and keep one half covered with a damp tea towel to prevent it from drying out. Sprinkle your work surface with flour and roll out the dough until it is about 3 mm thick.
  8. Have a floured tray or board to hand. Using a pastry cutter or an inverted glass tumbler, cut out 8cm/3 inch circles of dough. Continue until all the dough is used. Cover the circles with a damp tea towel until you are ready to start filling - or cut out a few circles at a time and fill them as you go along, keeping the dough covered with a clean tea towel.
  9. To fill, place a circle of dough in the palm of your hand and add a teaspoonful of filling in the centre of the circle. Fold the dough over to enclose the filling. Using your thumb and forefinger, pinch the dough along the edge so that the pierogi is well sealed. Lay the pierogi in rows on the floured tray and cover with a damp tea towel while you prepare the rest.
  10. To cook: bring a large pan of water to the boil. Carefully drop the dumplings in one at a time (you can cook about eight in a standard pan). Keep the water at a gentle boil. The pierogi are cooked when they float to the top, after about 2-3 minutes. Lift them out with a slotted spoon, drain in a colander and set aside while you cook the rest. You can serve the pierogi boiled, as they are, or you can gently fry the boiled pierogi with a little vegetable oil or butter so that they pick up a little golden colour.
Recipe Notes

Recipe reproduced with permission from Ren Behan/Pavilion Books.

The post Traditional Polish Dumplings with Cheese and Potatoes (Pierogi Ruskie) appeared first on Elizabeth's Kitchen Diary.

↧

Three-Ingredient High-Protein Gluten-Free Crepes

September 21, 2017, 5:03 am
$
0
0
Three-Ingredient High-Protein Gluten-Free Crepes
Egg whites, low-fat cottage cheese and gluten-free granola make for a quick and easy post-workout breakfast/snack for one. Top as desired!
Servings1 serving
Prep Time5 minutes
Cook Time5 minutes
Ingredients
Instructions
  1. Place the low-fat cottage cheese, granola and egg whites into a blender and blend until it reaches a smooth consistency.
  2. Heat a non-stick frying pan over a medium-high heat.
  3. Add a little vegetable oil and pour 1/3 of the batter into the pan, swirling to make a thin crepe abuot five inches in diameter. Cook for 1 minute and flip to cook the other side.
  4. Repeat with the remaining batter.
  5. Serve immediately with maple syrup and fresh fruit, if desired.

The post Three-Ingredient High-Protein Gluten-Free Crepes appeared first on Elizabeth's Kitchen Diary.

↧

Spiced Swede (Rutabaga) Cake with Cream Cheese Frosting

October 29, 2017, 2:20 am
$
0
0
Spiced Swede (Rutabaga) Cake with Cream Cheese Frosting
This gently spiced cake is a perfect way to use up any veg box swedes lurking in the vegetable crisper. Excellent with an afternoon cuppa.
Servings16 pieces
Prep Time10 minutes
Cook Time30 minutes
Ingredients
for the swede cake
for the cream cheese frosting
Instructions
  1. Preheat oven to 180C/160C fan and grease and line a 9 inch square cake tin.
  2. Whisk together the sugar, oil, yogurt and eggs in a large mixing bowl.
  3. Sift together the flour, bicarbonate of soda, spices and salt.
  4. Stir the dry ingredients into the wet, and fold in the grated swede.
  5. Spoon into the prepared baking tin and bake in the centre of the oven for 25-30 minutes. A skewer inserted in the centre will come out clean when it's ready. Transfer to a wire rack to cool completely.
  6. To prepare the frosting gently combine the cream cheese and icing sugar together. Ice the cake when it is completely cool and decorate with chopped crystalised ginger or chopped nuts, if desired.

The post Spiced Swede (Rutabaga) Cake with Cream Cheese Frosting appeared first on Elizabeth's Kitchen Diary.

↧

Lamb & Haggis Meatballs with a Whisky Cream Sauce

January 18, 2018, 4:45 am
$
0
0
Lamb & Haggis Meatballs with a Whisky Cream Sauce
A modern take on a classic Burns Night Supper - lamb mince and haggis meatballs with a delicious and simple whisky cream sauce. Serve with tatties and neeps.
Servings4 servings
Prep Time10 minutes
Cook Time15 minutes
Ingredients
for the meatballs
for the whisky cream sauce
Instructions
  1. Place lamb mince in a medium-sized bowl and crumble in the haggis with your fingers.
  2. Add the beaten egg and using your hands, combine the mixture until everything is well incorporated.
  3. Form meatballs about one inch in diameter and set aside on a plate.
  4. Heat the vegetable oil in a non-stick pan. Fry the meatballs, in batches, for 10-15 minutes until well browned all over. Set aside on a paper towel to drain off any excess fat.
  5. Meanwhile, prepare the whisky cream sauce. Heat the butter in a small saucepan and gently saute the shallots until softened.
  6. Pour in the whisky and leave it to bubble so that the alcohol burns off.
  7. Pour in the double cream and simmer for a few minutes until the sauce thickens.
  8. Serve the meatballs and the whiskey sauce with tatties and neeps.

The post Lamb & Haggis Meatballs with a Whisky Cream Sauce appeared first on Elizabeth's Kitchen Diary.

↧
↧

Oven-baked Honey-Sriracha Chicken Wings

May 6, 2018, 10:53 pm
$
0
0
Oven-baked Honey-Sriracha Chicken Wings
This simple recipe is made with store-cupboard ingredients but it tastes utterly fantastic! Perfect for watching the game, or a Friday night in with the family.
Servings18 pieces
Prep Time10 minutes
Cook Time25 minutes
Passive Time30 minutes
Ingredients
Instructions
  1. First, prepare your chicken wings. Using a large, sharp knife carefully cut the wings at the two joints, dividing them into a mini drumstick, a wing portion and the tip. Freeze the tips for later.
  2. Mix together the honey, red braising sauce, vegetable oil, garlic, sriracha and sea salt in a small bowl.
  3. Mix the sauce in with the chicken pieces, reserving about 50 ml (two tablespoonfuls) for later. Toss to coat well and leave to marinade in the fridge for half an hour or so.
  4. Preheat your oven to 200 C/ 400 F and line a baking sheet with The Non-Stick Kitchen Foil.
  5. Toss the chicken wings to coat again, and arrange in a single layer, well-spaced apart, on the baking foil. Brush the tops with any sauce left at the bottom of the bowl.
  6. Bake, in the centre of the oven, for 15 minutes.
  7. Turn the chicken wings over once and brush with the reserved sauce. Bake for a further 10 minutes.
  8. Arrange the chicken wings on a serving plate, sprinkle with finely sliced spring onions and serve with lime wedges.
Recipe Notes

Food waste prevention tip: freeze the wing tips to make homemade chicken stock at a later date.

The post Oven-baked Honey-Sriracha Chicken Wings appeared first on Elizabeth's Kitchen Diary.

↧

‘Midnight Magic’ Unicorn Cake with Candy Bark

May 31, 2018, 2:08 am
$
0
0
'Midnight Magic' Unicorn Candy Bark Birthday Cake
Three layers of vanilla buttermilk cake are frosted with purple-tinted white chocolate buttercream and decorated with Midnight Magic Sprinkles. Shards of unicorn candy bark and a purple candy melt drip finish it off perfectly.
Servings8 servings
Prep Time1 hour
Cook Time30 minutes
Passive Time1.5 hours
Ingredients
for the vanilla buttermilk cake
for the unicorn candy bark
for the white chocolate buttercream frosting
for the purple drip decoration
to decorate
Instructions
for the vanilla buttermilk cake
  1. Preheat oven to 350 F/ 180 C/ 160 C fan. Grease and line three 6-inch cake tins with baking paper.
  2. With a hand mixer, cream together the butter and sugar until well incorporated.
  3. Add the egg whites and whole egg and beat until light and fluffy.
  4. Sift together the plain flour, baking powder and salt in a medium sized bowl. Combine the vanilla and buttermilk in a measuring jug.
  5. With the hand mixer on low speed, add the flour mixture and buttermilk mixture in alternating increments, mixing until well combined.
  6. Weigh out the batter and divide by three so each tin is evenly filled. Spoon into the prepared tins and bake in the centre of the oven for 25-35 minutes. Check after 25 minutes and cover with foil if the cake is browning too much.
  7. Leave the cakes in the tins for ten minutes before removing and cooling completely. If the cakes aren't needed immediately you can wrap them in clingfilm tightly and keep in the refigerator for up to three days.
for the unicorn candy bark
  1. Melt the candy melts in separate bowls in your microwave, as per the instructions on the packet, or in a heat proof bowl suspended over a pan of barely simmering water.
  2. Spread the white candy melts out in a thin layer on a silicone mat or piece of non-stick baking paper.
  3. Add 0.5 tsp vegetable oil to each of the coloured candy melts, if needed to thin, and drop by the spoonful over the top of the white candy melts. Use a chopstick to swirl all the colours together.
  4. Sprinkle with the Midnight Magic sprinkles, and pop into the fridge to harden. When hardened, carefully cut the bark into shards, and pick a few of the best one to decorate the cake with.
for the white chocolate buttercream frosting
  1. Cream together the butter and icing sugar.
  2. Melt the chocolate in a heatproof bowl suspended over a pan of barely simmering water. Cool to room temperature.
  3. Beat the cooled white chocolate and double cream into the icing sugar mixture.
  4. Add a few drops of food colouring, and beat well until light and fluffy.
for the purple drip
  1. Melt the purple candy melts along with the double cream.
  2. Cool slightly and pour into a piping bag.
to assemble the unicorn candy bark cake
  1. Cut the tops of all three cooled cakes off to make them even.
  2. Place a little spoonful of frosting on the cake stand to hold the cake in place. Peel off the baking paper and place the first cake layer on the stand, cut side up.
  3. Add a generous layer of buttercream frosting, and top with a second cake, cut side down.
  4. Repeat with more buttercream and the last cake layer.
  5. Cover the entire cake, top and sides, with a thin layer of frosting. This is the crumb layer. Chill for 30 minutes.
  6. Frost the cake with the remaining icing, using a ruler to smooth the top and sides, if desired.
  7. Decorate the bottom edge of the cake with some of the Midnight Magic sprinkles.
  8. Pipe a purple drip around the top edge of the cake, as pictured, and decorate the top of the cake with the remaining Midnight Magic sprinkles.
  9. Pick a few of the best shards of unicorn bark to decorate the top of the cake with. Using a sharp knife, carefully cut a slit into the top of the cake to push the candy bark in to so that it stays upright.
  10. Serve! This cake will keep, refrigerated, for a few days.
Recipe Notes

FOOD WASTE PREVENTION TIP: Use your excess egg yolks to make this delicious Persimmon & Bergamot Curd from Kavey Eats or Chocolate Lavender Parfait from Tin & Thyme.

The post ‘Midnight Magic’ Unicorn Cake with Candy Bark appeared first on Elizabeth's Kitchen Diary.

↧

Seared Shetland Scallops with Hazelnut Vinaigrette, Pickled Apples & Pea Shoots

August 31, 2018, 11:39 pm
$
0
0
Seared Shetland Scallops with Hazelnut Vinaigrette, Pickled Apples & Pea Shoots
A delicious light seafood starter created by chef Craig Somers and served at The Silver Darling restaurant in Aberdeen, Scotland.
Servings4 people
Prep Time10 minutes
Cook Time5 minutes
Passive Time1 hour
Ingredients
Instructions
  1. Slice and core the apple, and cut it into strips. Mix with half the lemon juice and leave to pickle for an hour.
  2. Finely chop the roasted hazelnuts and mix with the olive oil, remaining lemon juice and sherry vinegar. Season to taste.
  3. Pre-heat a large non-stick pan over a medium-high heat.
  4. Mix the scallops with a little vegetable oil and season well.
  5. Place the scallops, flat side down, on the hot pan and sea for 1.5-2 minutes on each side, until slightly caramelized. Transfer to a piece of kitchen towel or clean cloth to drain.
  6. Arrange four scallops on each plate and top with the apples, vinaigrette and pea shoots.
Recipe Notes

The post Seared Shetland Scallops with Hazelnut Vinaigrette, Pickled Apples & Pea Shoots appeared first on Elizabeth's Kitchen Diary.

↧
Search

Indian Spinach & Potato Curry – Saag Aloo

September 20, 2018, 4:09 am
$
0
0
Indian Spinach & Potato Curry - Saag Aloo
A simple yet incredibly delicious potato curry recipe made with fresh spinach, Albert Bartlett potatoes and plenty of spices. Serve with Rogan Josh, naan bread and some rice.
Servings4 people
Prep Time10 minutes
Cook Time50 minutes
Ingredients
Instructions
  1. Place the spinach in a large pot along with 50 ml of water. Cover, and turn the heat on to medium. Cook until the spinach wilts. Drain well and chop finely. Set aside.
  2. Meanwhile, peel and dice the potatoes into 1 inch cubes, peel, halve and finely slice the onions and finely chop the garlic and ginger.
  3. Heat the oil in a large saute pan and add the black mustard seeds, cumin and asafoetida.
  4. When the black mustard seeds begin to pop, add the sliced onion, garlic and ginger. Saute for two minutes and then add the cayenne and turmeric. Stir to combine.
  5. Add the cubed potatoes and the chopped cooked spinach along with 2 tbsp of water. Stir well.
  6. Pop the lid on, turn the heat down to low and cook for 40 minutes, until the potatoes are tender. Check every ten minutes or so to make sure there's still liquid in the pan, adding a little extra water if needed.

The post Indian Spinach & Potato Curry – Saag Aloo appeared first on Elizabeth's Kitchen Diary.

↧
↧

Easy Plaice and Vegetable Curry

October 9, 2018, 1:08 am
$
0
0
Easy Plaice and Vegetable Curry
This recipe from Seafish is much healthier than a takeaway, but it's every bit as tasty.
Servings4 people
Prep Time15 minutes
Cook Time40 minutes
Ingredients
Instructions
  1. Heat the oil in a large pan. Add the onion and garlic and cook for 3-4 minutes.
  2. Add the ginger and the curry powder and cook for one minute, stirring constantly.
  3. Stir in the sweet potato, carrots and green beans then pour in the stock. Bring to the boil, pop the lid on, and allow to simmer for 10-15 minutes.
  4. Put the plaice on a board, skinned side up and halve lengthways. Roll up each piece of plaice and gently add to the curry.
  5. Reduce the heat to low, cover and simmer, stirring occasionally, for 5-8 minutes or until the sweet potato is soft and the fish is cooked.
  6. Serve with basmati rice.

The post Easy Plaice and Vegetable Curry appeared first on Elizabeth's Kitchen Diary.

↧
Viewing latest articles
Browse all 26 Browse latest View live
More Pages to Explore .....
Search

Latest Images

Photographer Gifts for Clients / Print Packaging / 4x6 Photo Box by...

Photographer Gifts for Clients / Print Packaging / 4x6 Photo Box by...

April 17, 2024, 6:48 pm
Deepfake Video of Aamir Khan circulates Online

Deepfake Video of Aamir Khan circulates Online

April 17, 2024, 3:07 am
Very Hungry Caterpillar™ Shirt: World of Eric Carle™+ Little Goodall by...

Very Hungry Caterpillar™ Shirt: World of Eric Carle™+ Little Goodall by...

April 14, 2024, 8:14 am
Have you seen Michael Wines? Burien man has been missing since Saturday,...

Have you seen Michael Wines? Burien man has been missing since Saturday,...

April 12, 2024, 3:59 pm
Stay Salty POTS Awareness Stretchy Stacking Bracelets | Set of Three|...

Stay Salty POTS Awareness Stretchy Stacking Bracelets | Set of Three|...

April 11, 2024, 5:27 pm
19 Reader-Favourite March Purchases — From Steals To Splurges

19 Reader-Favourite March Purchases — From Steals To Splurges

April 11, 2024, 5:07 am
Fake lip ring, silver lip ring, simple lip ring, unisex lip ring by AIRlab

Fake lip ring, silver lip ring, simple lip ring, unisex lip ring by AIRlab

April 9, 2024, 4:00 pm
First Pictures of the Eclipse ! ! !

First Pictures of the Eclipse ! ! !

April 8, 2024, 1:08 pm
People's Blog • First Pictures of the Eclipse ! ! !

People's Blog • First Pictures of the Eclipse ! ! !

April 8, 2024, 1:08 pm
People's Blog • First Pictures of the Eclipse ! ! !

People's Blog • First Pictures of the Eclipse ! ! !

April 8, 2024, 1:08 pm