ESPRESSO BLACKBERRY MACARONS

This was my first attempt to bake macarons. I used raspberry instead of blackberry and a spoon to place mounds of butter on the baking sheet. The cookies came out as promised in the recipe, delicious with a wonderfully chewy texture.  Definitely this is a "repeat" in my cookie baking. 

For macarons:

• 3 ounces almond flour (2/3 cup) or blanched sliced almonds (3/4 cup) or slivered almonds (2/3 cup)
• 1 1/2 cups confectioners sugar
• 1 tablespoon instant-espresso powder
• 1 teaspoon pure vanilla extract
• 3 large egg whites, at room temperature 30 minutes
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar

For filling:

• About 1/2 cup blackberry jelly

Equipment:

• a food processor with a sharp blade or an electric coffee/spice grinder
• a large pastry bag fitted with a 3/8-inch plain tip or a quart-size sealable bag with a corner snipped off
• an offset spatula.

Preparation

Make macarons batter:
Line 2 large baking sheets with parchment paper.

Grind almond flour or almonds with confectioners sugar in food processor until powdery, 30 seconds for almond flour, about 2 minutes for almonds. (If using grinder, grind in small batches.) Sift through a medium-mesh sieve into a bowl (if not fine enough for almost all of nuts to go through sieve, regrind). Sift again into a large bowl.

Stir together espresso powder and vanilla in a cup until powder has dissolved.

Beat egg whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in granulated sugar, a little at a time. Increase speed to high and beat until meringue holds stiff, glossy peaks, about 1 minute. Add espresso mixture and mix at low speed until incorporated. Fold meringue into almond mixture with a rubber spatula until completely incorporated. (Meringue will deflate and batter will be loose.)

Pipe and bake macarons:
Put small dabs of batter under corners of parchment to secure to baking sheets.

Spoon half of batter into pastry bag. Holding bag vertically just above baking sheet, pipe 1 1/2-inch-wide mounds of batter about 1 inch apart, stopping pressure and flicking tip sideways to avoid peaks (tamp down any peaks with a wet finger). Refill pastry bag and repeat. Let macarons stand, uncovered, at room temperature until a light crust forms, 20 to 30 minutes.

Meanwhile, preheat oven to 300°F with racks in upper and lower thirds.

Bake macarons, switching position of sheets halfway through, until crisp and interior does not give easily when gently pressed, 22 to 28 minutes total. Cool completely on baking sheets (to harden bottoms) on racks, about 30 minutes. Loosen macarons from parchment with offset spatula (they will be fragile).

Assemble cookies:
Sandwich flat sides of macarons together with a thin layer of jelly.

Layer macarons between sheets of parchment in an airtight container and let stand at room temperature at least 2 hours to soften before eating.

Variations:
Chocolate earl grey macarons:
•Add 3 tablespoons Dutch-process cocoa powder (preferably Valrhona) to almond flour or almonds when grinding.
•Omit instant-espresso powder and vanilla.
•Grind 1 teaspoon Earl Grey tea (from 1 tea bag) to a fine powder in an electric coffee/spice grinder. Sprinkle about 1/4 teaspoon (reserve remainder) on macarons before baking.
•Fill with chocolate Earl Grey ganache: Bring 1/2 cup cream and remaining 3/4 teaspoon tea powder to a simmer in a small heavy saucepan. Remove from heat and stir in 3 ounces finely chopped bittersweet chocolate (60% to 64% cacao if marked) and 1 tablespoon unsalted butter until smooth. Chill, whisking occasionally, until thickened, 20 to 30 minutes. Transfer to a sealable bag. Snip off a corner and pipe to fill macarons. (There will be ganache left over.)

Grapefruit macarons:
•Add 2 teaspoons grated grapefruit zest to almond flour or almonds when grinding.
•Omit instant-espresso powder and vanilla.
•Beat 6 drops red food coloring into meringue.
• Fill with grapefruit marmalade.

Coconut passion-fruit macarons:
•Add 1 cup unsweetened grated dried coconut (3 ounces) to almond flour or almonds when grinding.
•Omit instant-espresso powder and vanilla.
•Beat 6 drops yellow food coloring into meringue. •Fill with passion-fruit curd: Whisk together 1/3 cup thawed passion-fruit purée, 1/3 cup sugar, 3 large egg yolks, and a pinch of salt in a small heavy saucepan. Add 1/2 stick butter (cut into pieces). Bring to a simmer over medium-low heat, whisking, then simmer, whisking constantly, until curd is thick, 1 to 2 minutes. Cool completely. Transfer to a sealable bag. Snip off a corner and pipe to fill macarons. (There will be curd left over.)

Pistachio-cardamom macarons:
•Substitute 1/3 cup unsalted shelled pistachios plus 1/2 teaspoon ground cardamom for half of the almond flour or almonds when grinding.
•Omit instant-espresso powder and vanilla.
•Beat 4 drops green and 3 drops yellow food coloring into meringue.
•Fill with apricot jam.

Cooks' note: Filled macarons (of any flavor) can be kept in an airtight container wrapped in plastic wrap, chilled 2 days or frozen 1 month. Bring to room temperature in wrapped container (to avoid condensation), about 1 hour if chilled or 2 hours if frozen.

CHEESY BAKED MAC & CHEESE

For me mac & cheese meant the food in a carton box which we kept ready in the pantry when I needed a fast or cheep supper to make. Through my children cooking I learned that there is one other level, a "high end" for the simple mac & cheese. Voila !!!

Serves 6

Ingredients:

300 g elbow macaroni

500 g spicy Italian sausage, diced

250 g aged sharp cheddar, cubed

250 g mild cheddar or Monterey jack, cubed

1/3 cup butter

1 medium onion, finely chopped

1.5 teaspoon crushed garlic

3 tablespoons flour

14 oz can diced tomatoes

1 cup heavy cream

1 cup milk

1 cup breadcrumbs

Preheat oven to 350F. Butter a deep casserole dish.

Cook macaroni according to package directions.

In a medium saucepan cook sausage and set aside. Add butter and chopped onion. Sautee onion until translucent, add garlic and stir while adding flour to make a roux. Add diced tomatoes, cream, milk and while continuing to stir, add cheese cubes gradually. When completely melted, add macaroni and sausage. Mix evenly and pour into casserole. Top with breadcrumbs and bake uncovered for 30 minutes, or until cheese is bubbly and the top golden.

Enjoy!

BAKED SALMON WITH CREAMED SPINACH

Our son came home from Paris for a week. He learned this recipe there. It is a delicious and very presentable dish and can be served for the family or to dinner guests. Serves 4.

P.S.the image doesn't do justice to the food.

Ingredients:

4 boneless salmon filets

1.5 cups rice

3 cups vegetable stock

1 (300 g) package cooked spinach, drained

1 cup grated parmesan cheese

1.5 cups milk

1 medium onion, finely chopped

1 teaspoon crushed garlic

1/3 cup butter

2 tablespoons flour

1 cup bread crumbs

Preheat oven to 350F. Butter a 9x13” baking pan.

Cook rice in vegetable stock until tender, and all stock is absorbed.

Thaw salmon filets if frozen, and drain excess water.

Melt butter in a medium saucepan, and add onion. Cook over medium heat until onion is translucent, then add garlic. Stirring, add the flour to make a roux. Add spinach and gradually stir in milk, followed by parmesan cheese.

Spread cooked rice evenly in the baking pan and lay the salmon filets across the top.

Pour creamed spinach over salmon and sprinkle with breadcrumbs.

Bake 20 -30 minutes, depending on thickness of salmon filets.

Enjoy!

SPICY LAMB STEW

Ingredients:

1 1/2 to 2 pounds boneless lamb shoulder or stewing lamb

• salt and pepper
• 1/4 cup all-purpose flour
• 1 medium onion, coarsely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• dash coarsely ground black pepper
• 1 medium carrot, diced
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 cup chicken broth
• juice of 1/2 lemon

Preparation:

Trim fat from lamb; cut into bite-size pieces. Sprinkle with salt and pepper then toss with the flour.
In a Dutch oven or large saucepan, heat 1 tablespoon olive oil. Add the floured lamb pieces and the chopped onion; cook until lamb is browned on all sides, stirring frequently. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender. Serve over hot cooked rice, grits or polenta, or cous cous, or serve with hot buttered noodles or potatoes..
Serves 4.

ROAST RACK OF LAMB IN ORANGE AND SHERRY SAUCE

One great lamb recipe from Eecutive chef Philippe Wettel, Westin Ottawa. Serves 4

2 small racks of lamb, 7 ribs each, each rack 10 to 12 ounces (310 g)
salt, pepper
1 tbsp (15 ml) olive oil
½ cup (125 ml) dry sherry
For the marinade:
2 tbsp (25 ml) olive oil
juice of two oranges
zest from one orange
2 tbsp (25 ml) soy sauce
2 tbsp (25 ml) vinegar
pinch cayenne pepper
salt to taste
For the date compote:
¼ cup (50 ml) pitted dates
3 cups (750 ml) orange juice
1/3 cinnamon stick
Combine all marinade ingredients and place in large resealable plastic freezer bag. Season meat with salt, pepper and slip into plastic bag with marinade. Seal bag, toss to coat and refrigerate about 12 hours.
Preheat owen to 350F(180 C). Drain lamb from marinade, reserve marinade. Heat one tbsp (15ml) of olive oil in a heavy ovenproof frypan or Dutch oven and brown lamb on both sides, then roast in oven 15 min for medium rare, or 25 minutes for medium. Remove from pan or Dutch oven and let rest on a warmed plate 5 minutes at room temperature.
Add marinade to frypan or Dutch oven and simmer over high heat to thicken the sauce , about 10 min. Add sherry and boil, whisking to combine all pan juices.
To make the compote, in a separate saucepan cook dates with orange juice and cinnamon until dates are very soft and almost dry, about 20 min. Remove cinnamon stick and puree to syrup consistency.
To serve, cut racks into individual chops, spoon on sauce and serve with date compote and favourite vegetables.

ROAST LEG OF SPRING LAMB WITH MINT SAUCE

Very very tasty. I will make it again and again. My children loved it, before becoming vegetarians.

For the lamb:
6 cloves garlic thinly sliced
1 tbs chopped fresh mint
1/2 tsp choped fresh rosemary
salt and freshly ground pepper
1 leg of lamb 5-6 lb (2.5 - 3 kg) trimmed of excess fat
2 tbsp olive oil

For the mint sauce:
2 cups (60 g) lightly packed fresh mint leaves
1/4 cup (125ml) extra-virgin olive oil
2 tbs white wine vinegar
1 large clove garlic minced
salt and freshly ground pepper

fresh mint springs

To prepare the lamb, in a small bowl mix together the garlic, chopped mint, rosemary and salt and pepper to taste. Using a sharp paring knife make incisions 1 in (2.5cm) deep all over the meat and insert the garlic mixture into the slits. Rub the meat evenly with the olive oil. Position the rack in the bottom of an oven and preheat to 450 F (230C).
Place the lamb, fat side up, on a rack in a large roasting pan and season with salt and pepper. Roast the lamd for 30 min. Turn the lamb over and reduce the heat to 325F (165 C). Continue to roast until an instant-read thermometer inserted into the thickest part of the leg away from the bone registers 130-135F (54-57C) for medium rare, or the meat is pink when cut into with a sharp knife, about 54min.
Meanwhile, make the mint sauce: pleace the mint leaves, extra virgin olive oil, vinegar and garlic in a blender or in a food processor fitted with the metal blade. Process on high speed until smooth. Transfer to a bowl and season to taste with salt and pepper. When the lamb is done, transfer it to a cutting board; reserve the juices in the pan. Cover the lamb loosely with aluminium foil and let rest for 10 min before carving. Using a large spoon skim the fat from the pan juices and strain the juices through a fine-mesh sieve into the mint sauce. Stir until incorporated.
To serve, cut the lamb across the grain into thin slices. Arrange the slices on a warmed platter and garnish with mint springs. Pass the mint sauce at the table to add to taste.

MICCS

This is a typical Romanian food; it is made from ground meat. When well made it is very very tasty. I got the recipe from Kata, my friend from Sweden.

1 kg orolt hus - finomzdabb ha vegyes:diszno, juh, szarnyas [marha]
1 csesze langyos viz - lassan adom a hushoz
1 pupozott evokanal vegeta
so izles szerint
5-6 cikk foghagyma aprora vagva - paszirozva
1 pupozott kaveskanal ivoszoda - natrium bicarbonat
1 csapott kaveskanal oregano

Osszegyurom az egeszet es enyhen olajos kezzel miccseket formalok beloluk. Kalyhan vagy BBQ megsutom.

CUMIN CRUSTED PORK LOIN ROAST WITH BRANDIED ORANGE SAUCE

Prep time 10 min
Marinating time 8 hours
Roasting time 1 1/2 hours
Makes 6 servings

Marinade:
2 cups (500ml) orange juice
1/4 cup (50 ml) olive oil
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) salt
3 1/2 to 4 lb (1.75 to 2 kg) rack of pork (6 to 8 ribs)
1 tsp (5 ml) cumin seeds

Sauce:
1 cup (250 ml) orange juice
1/4 cup (50 ml) brandy
2 garlic cloves, minced or 1 1/2 tsp (7ml) bottled chopped garlic
1/4 cup (50ml) finely chopped fresh parsley or coriander

Pour 2 cups orange juice and olive oil into a large plastic bag, then sprinkle in cumin and salt. If pork is tied with butcher’s string remove and discard. Using the tip of a knife make shallow slits all over pork. Place pork in bag with marinade; push meat down in marinade then squeeze out as much air as you can. Seal tightly with an elastic band as close to meat as possible. Place bag in a bowl. Refrigerate overnight, or at least 8 hours.

Preheat oven to 375 F (190C) Line a large shallow sided roasting pan or baking dish with foil.
Remove pork from bag, but do not discard marinade. Place pork bone side down on prepared pan. Sprinkle evenly with cumin seeds. Roast uncovered in centre of preheated oven until an instant read thermometer inserted into centre of roast reaches 155F (70C) about 1 1/2 hours. When done, remove roast to cutting board and let stand 5 min before slicing.

While meat is roasting, pour marinade into a large wide frying pan set over high heat. For sauce stir in 1 cup orange juice, brandy and garlic. Boil stirring often, until sauce is thickened and reduced by half, about 15 min. Just before serving stir in parsley. Slice pork into chops and serve drizzled with sauce.

CHOCOLATE POTS DE CREME

My daughter makes the best chocolate cream in the family. After a few unsuccessful tries I never ventured to this territory again. However, when I saw this recipe from cookbook author Bonnie Stern I decided to try it again. The result is a delicious, creamy chocolate cream which stands the test of my family, and great as desert after a sumptuous meal.

Ingredients:
3/4 cup (175ml) milk or cream
3 tbsp (45ml) sugar
2 egg yolks
1 tsp (5 ml) pure vanilla extract
3 oz (90g) bittersweet(70%) or semi-sweet chocolate, chopped
garnish (optional): whipped cream

I doubled the ingredients to be enough for each of us.

Heat milk, and sugar in a medium saucepan. Stir to dissolve sugar.

Beat egg yolks in a bowl and slowly whisk hot milk mixture into eggs. Return everything to a saucepan and cook gently, stirring, until mixture just comes to a boil. Continue to cook for about a minutes, stirring, until slightly thickened. Remove from heat and stir in vanilla extract and chopped chocolate. Stir until chocolate melts.

Strain mixture and spoon into ramekins or small glasses. Chill.

Top with a dollop of whipped cream, if desired.

Nutrition facts: 1 serving has: 394 calories, 9 g protein, 24 g fat, 45 g carbohydrate, 2 g fibre.

CHIFTELUTE TOCATE

Buzaui mama, Molnar Maria szuletett Gatej, receptje

Carne tocata 1 kg, 2 cepe tocate, putin piper 2 oua, frunza de patrunjel tocat marunt, 1 capatina de usturoi pisat, o bucatica de miez de piine inmuiata in apa. Toate amestecate. Intro tigaie ulei fierbinte; chiftelutele date prin faina si facute forma care vreti. Cind sau copt scoateti si puneti altele. Miezul de piine inmuiat in apa trebuie bine storsde apa.

SARMALUTE

Buzaui mama, Molnar Maria szuletett Gatej, receptje; nagyon finomra tudta kesziteni

Tot la fel carne tocata 1/2 kg, sau vreti mai multe mai multa carne, si 2-3 cepe tocate prin masina. Se amesteca cu 1g orez, piper, sare. Carza acra se curata foile, se impacheteaza si se pun la fiert. Se incearca cind sint gata si se pune smintina.

RUMP ROAST BROCKS

(serves 8; nagyon finom)
Marhahus helyet disznot lehet hasznalni

4 to 5 lb boneless beef (pork) roast
10 garlic cloves, quartered
5 medium onion halved
6 cups water
1/3 cup plus 2 tbsp all-purpose flour
1/4 cup vegetable shortening

Season roast with salt, pepper, press garlic all over the roast, wrap well in plastic wrap. Chill roast from 12 hrs to 24 hrs.
Preheat oven to 350 F. Let roast stand at room temperature 30 min. In a large saucepan simmer onions with water, covered until tender, about 20 min. Pour mixture through a large sieve pressing on solids and reserve onion broth.
Unwrap roast, discard garlic. Dredge roast completely with 1/3 cup flour, shaking off any excess. In a large Dutch oven heat shortening over moderately high heat until hot but not smoking and brown roast on all sides. Add 1/2 cup reserved onion broth and braisw covered in oven, turning roast every 40 min, for 2 hrs. Add 2 cup onion broth and braise covered 45 min to 1 hr more or until roast is very tender. Transfer roast to a cutting board and let stand covered loosely while making grawy. In a small bowl stir together with fork remaining 2 tbsp flour and 1/3 cup onion broth until smooth. Bring to boil reserved braising liquid and add to the flour mixture, stirring constantly. Simmer gravy until thickened adding enough onion broth to thin to desired consistency. Serve roast with grawy.

PAN FRIED LAMB CHOPS WITH GARLIC CREAM AND WILD MUSHROOMS

(serves 2)

Istvan hozta a munkabol, a kollegaja ajanlotta. A “Chronicle Books’Lobel’s Meat and Wine”-bol van. Komplicaltnak tunik de nem az.

¾ ounce dried porcini mushrooms or 1/3 pound fresh porcini sliced
3 tbsp unsalted butter
1 ½ tbsp finely chopped shallot
1/3 cup dry white wine
1 spring fresh thyme
Kosher salt
8 ounces (generous 2/3 cup) crème fraiche
12 large cloves of garlic of about the same size, peeled but left whole
four 4 ounce loin lamb chops, each cut about 1 inch thick
2 tbsp vegetable oil
1 tbsp finely chopped fresh flat-leafe parsley

1 Rinse the dried mushrooms in two changes of water, draining each time. Place the mushrooms in a small bowl with just enough warm water to cover and let soak until softened, about 30 minutes. Lift the mushrooms from the bowl and squeeze gently to remove some of the moisture. Straining the soaking liquide through a fine mesh sieve. Reserve ¼ cup of the soaking liquid and set the mushrooms aside.
2. In a small saucepan, melt 1 ½ tbsp of the butter over medium-low heat and cook the shallot until softened, about 4 minutes.
3. Add the wine, thyme, and a generous ¼ tsp pf salt. Raise the heat to medium; simmer until the liquid is reduced to 2 tbsps. Stir in the crème fraiche and all but 1 clove garlic. Return to bare simmer and cook stirring occasionally, until the garlic is completely tender; 30-40 mins.
4. Transfer the garlic mixture to a blender and puree until very smooth, about 1 minute. Return the garlic cream to the saucepan. It should be thick enough to coat the back of a wooden spoon but still pour easily. If still a little thin, simmer briefly to thicken. Set aside, covered to keep warm.
5. In a small skillet, melt the remaining 1 ½ tbsp butter over medium-high heat. Crush the remaining clove of garlic and add it to the skillet. Add the mushrooms and sautee stirring constantly, until golden at the edges 3 to 4 minutes. Reduce the heat if they threaten to burn. Stir in the reserved soaking liquid and salt lightly. Let the liquid nearle evaporate. Transfer to a small bowl, cover and keep warm.
6. Salt the chops generously on both sides. Wipe out the skillet and heat over medium-high heat. Add the oil and when hot, cook the chops until nicely browned on both sides, 3 to 3 ½ min per side for medium-rare.
7. Put two chops in the centre of each of two plates. Reheat the garlic cream if necessary and spoon it around the chops. Scatter the mushrooms over and around the chops. Sprinkle with parsley and serve.
It can be served with boiled potatoes, rice, pasta, polenta.

MUSTARD SEASONED STEAK

Marinated bison flank steak. I made it from pre-cut round steak and was very, very good. Ingredients Mustard Wine Marinade ¼ cup (60 ml) grainy mustard ¼ cup (60 ml) white wine 2 tbsp (30 ml) apple cider vinegar 2 tbsp (30 ml) cooking oil 1 tbsp (15 ml) finely chopped fresh rosemary (or ¾ tsp/4 ml, dried) pepper to taste 1 ½ lbs (680 g) bison flank steak Marinade Combine first 6 ingredients in shallow dish or resealable freezer bag. Makes about 2/3 cup (150 ml) marinade. Add steak. Turn to coat. Cover or seal. Marinate in refrigerator for at least 6 hours or overnight. Drain, reserving marinade. Pat steak dry with paper towels. Boil marinade in small saucepan for 5 minutes. Preheat electric grill for 5 minutes or gas barbecue to high. Cook steak on greased grill for 2 minutes per side to sear. Cook for 4 to 6 minutes per side, brushing often with marinade, for medium or until desired doneness. Let stand tented with foil, for 10 minutes. Cut diagonally across the grain into very thin slices to serve. Serves 6

NARANCSOS KACSASULT

Egy 4.5 - 5 lb kacsa
1 teaskanal so
2 hamozatlan narancs, negyfele vagva
1 cikk fokhagyma aprora vagva
3 szem bors
3-4 evokanal narancs marmalade

Narans szosz:
2 evokanal barna cukor
1 evokanal kukorica kemenyito
1 evokanal lereszelt narancshej
2/3 cup narancs le
3 evokanal ruca zsir ( a sulo rucatol)
3 evokanal Curacao, Cointreau vagy Grand Marnier vagy narancs likor

Mosd meg es csurgasd le a kacsat. a felvadott narancsokat, fokhaymat, sot borst kavard ossze es tedd a mellkasuregbe. Szord meg a boret soval es tedd be sulni a 325F (165C) lerbe 2 es fel 3 oraig.
Ezutan kiveszed, bekened a boret a narancs marmaladeval, s visszateszed meg 15 percig sulni. Narancs szeleteket addj melleje mikor felszolgalod.
Jol keverd ossze a barna cukrot, kemenyitot, lereszelt narancs hejat, narancs levet es a ruca zsirt. Fozd lassu kavaras mellet 3 percig vagy amig felforr es megvastagszik. Kavard bele a likort. Egy szoszos edenyben szolgald fel a martast, vagy a rucara ontsed.

CASTILLIAN GRILLED CHICKEN

Ernesto Delgado’s recipe

3 tbsp less sodium soya sauce
1 tbsp olive oil
1 clove garlic pressed
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
1/4 to 1/2 tsp ground red pepper
6 boneless, skinless chicken breasts halves

Blend soya sauce, 2 tbsp water, oil garlic, oregano, cumin and pepper; pour over chicken in a large plastic food storage bag. Press air out of the bag. Close top securely. Refrigerate 1 hour, turning bag once.
Remove chicken from marinade and place on grill about 5 in from hot coals.
Cook chicken 5 minutes on each side, or until no longer pink in center.

ELEGANT SAUTE CHICKEN

Saute chicken in 2 tsp butter 4 min per side. Add 1/4 cup cognac. Stir in 1 tsp Dijon mustard, 1/4 tsp dried dillweed and pinch of salt. Cover, reduce heat and simmer 4 to 6 min, turning often. Serve with slices of lemon.

CHICKEN PROVENCAL

Saute chicken in 1 tbsp butter 4 min per side. Add 1/2 cup tomato sauce, 1/2 tsp sugar, 1 tbsp sliced black olives and 1/4 tsp Italian seasonong. Cover and simmer 4 to 6 min.

CHICKEN WITH ROSEMARY- GARLIC

Saute 1 crushed garlic clove in 2 tbsp olive oil 2 min. Add chicken. Sprinkle with 1/2 tsp crushed dried rosemary. Saute 4 min per side. Cover and cook 4 to 6 min.

CHICKEN WITH TARRAGON- MUSTARD

Sote chicken in 1 tbsp butter, 4 min per side. Meanwhile stir 2 tbsp grainy mustard with 1/2 tsp liquid honey and 1/4 tsp dried tarragon. Top each breast with a rounded tsp of mustard mixture. Cover and cook 4 to 6 more min.

CHICKEN SKEWERS WITH MINT AND OREGANO (serves 4)

Hajnalka receptje

1- 1/2 lb chicken breas , cut in 1 in pices
4 tbsp olive oil
4 garlic cloves, crushed
1 tsp each dried mint and dried oregano and salt and ground black pepper
2 tsp fresh lemon juice
1 bunch fresh mint
1 rd onion cut in 1 in pices

Mix chicken, 2 tbsp olive oil and spices. Marinate at least 30 min . Whisk remaining oil and lemon juice together. Prepare BBQ, place chicken chunks, mint leaves and onion sections on 12 in skewers. Grill busting occasionally with oil-lemon mixture. Serve with Greek salad and pita.

CHIUPERCI LA CUPTOR

Preparare:

Ingrediente (pat

1. Se curăţă ciupercile, se scot cozile şi se taie mărunt. 2. Se curăţă usturoiul şi ceapa, se taie cubuleţe şi se călesc cu ciupercile tocate, fulgii de ovăz, ardeiul, roşiile, tăiate mărunt, sare şi piper, după gust. 3. Se amestecă uleiul de măsline cu mirodeniile şi se ung cu el coşuleţele de ciuperci, apoi se umplu cu amestecul călit şi se acoperă. 4. Se presară deasupra caşcaval ras şi se introduc la cuptor 15 minute.

- 16 ciuperci mari - o ceapă mică - doi căţei usturoi - 60 g fulgi de ovăz - o lingură ulei - două roşii - un ardei verde mic - o linguriţă sare - piper - 80 g caşcaval de post - două linguri ulei de măsline - o lingură busuioc uscat.

FRIED CALAMARI

Ingrediente:

• 4 calamari sau jumătate de kilogram de inele de calamari
• 2 ouă
• 1 cană de lapte
• 1 cană de făină
• 1 lămâie
• 1 frunză de dafin
• Ulei şi sare

Mod de preparare:

Spălaţi şi tăiaţi calamari. Puneţi puţin ulei într-un castron, adăugaţi suc de lămâie şi foia de dafin şi lpsaţi-le timp de jumătate de oră.
Bateţi ouăle şi amestecaţi-le cu făina într-un castron. Adăugaţi lapte şi amestecaţi până obţineţi un sos gros. După 30 de minute, luaţi calamrii şi treceţii prin sos. Prăjiţi-I într-o tigaie în ulei încins până dcapătă o culoare aurie.

REBARBARA DZSEM

Hamar megy es nagyon-nagyon finom. az adagot valtoztathatod attol
fuggoen hogy mennyi rebarbarad van.

Alap recept:

5 kupa (1liter 250ml) aprora vagott rebarbara
5 kupa (1liter 250ml) kristalycukor
egy 19 oz (540 ml) ananaszkompot (amibe az ananasz darabokban van, nem egeszbe)
1 csomag eper zsele por

osszekavarod az elso harom anyagot es buzogva fozod 15 percig. Utanna
leveszed a tuzrol es hozzaadod az eper zsele port. Kavarod hogy
vastagodjon, s utanna uvegekbe toltod.

SWEET AND SPICY SALMON

2 lb (900 g) salmon fillets
2 tablespoons (40 g) honey
1/4 cup (60) ml reduce- sodium Soy sauce
1 tablespoon (15ml) lemon juice
1 tablespoon (15 ml) sesame oil
1/4 teaspoon crushed red pepper flakes

Place fish in glass or ceramic baking dish. Combine honey and remaining ingredients and pour over fish to coat. Cover with plastic wrap and marinate 30 minutes before cooking. Light barbecue grill. When coals are ready, oil grill with oil or cooking spray and put in place. Place fish on grill, skin side down if not skinless. Cover and cook 5 minutes. Drizzle fish with marinade and cook 3 minutes more or until fish turns opaque.

Yield 6 servings
Each with:108g water, 319 cal ( 54% from fat, 39% from protein, 8% from carb), 30 g protein, 19g total fat (4g saturated, 7g monounsaturated, 7g polyunsaturated), 6 g carb, 0 g fibre, 6g sugar, 353 mg phosphoros, 19 g calcium, 1 mg iron, 90 mg sodium, 556 mg potassium, 107 IU vitaminA, 23 mg ATE vitamin E, 7 mg vitamin C 89 mg cholesterol
GI: low

I used only 3 salmon fillets and I cooked it inside on the stow top grill. It was delicious. I made boiled Yukon yellow potatoes garnished with parsley to go with it.

CONOPIDA CU CASCAVAL

My husband loves cauliflower. This is an easy recipe.

• o jumătate kilogram conopidă,
• 250 g caşcaval,
• 200 g smântână,
• sare după gust

Conopida se rupe bucheţele şi se pune la fiert pentru circa 25 de minute.

Când este fiartă, se scoate, se scurge de apă şi se pune într-un vas de Jena. Se potriveşte de sare, iar deasupra se rade caşcavalul.

Se toarnă smântâna şi se dă la cuptor timp de cinci-zece minute, până se rumeneşte. Se serveşte fierbinte.

ROAST SALMON RECIPE WITH CAPERS

It was delicious. My husband eat almost all. I boiled some new yellow potatoes and I sprinkled with chopped parsley to garnish.

3 tablespoons margarine or butter
¼ cup plain dried breadcrumbs
¼ cup loosely packed fresh parsley leaves
3 tablespoons drained capers
1 teaspoon dried tarragon
¼ teaspoon salt
¼ teaspoon pepper
1 whole salmon fillet (about 2 pounds)

Preheat the oven to 450°.

In a 1 quart saucepan, melt butter over low heat. Remove the saucepan from the heat. Stir in bread crumbs, parsley, capers, dried tarragon, salt and pepper.

Line a cookie sheet with foil. Spray the foil with Pam. Place the salmon, skin side down, in the pan and pat the crumb mixture on top.

Roast for 30 minutes or until the salmon turns opaque throughout and the topping is lightly browned. With 2 large spatulas, carefully transfer the salmon to a serving platter.

Garnish with lemon wedges and fresh parsley or tarragon if desired.

HOMEMADE GRANOLA BAR

From Rick Gallop "The Glycemic Index Diet"

1 1/3 cups whole wheat flour
Sweetener equivalent to 1/3 cup sugar
2 teaspoons baking powder
1/4 cup wheat bran such as All-Bran or Bran Buds
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt (optional)
1 1/2 cups old-fashioned rolled oats
1 cup finely chopped dried apricots
1/2 cup shelled sunflower seeds
3/4 cup applesauce (unsweetened)
1/2 cup apple juice (unsweetened)
3 omega-3 eggs
2 teaspoon vegetable oil

Preheat the oven to 400F

Line a shallow 8-by 12-inch baking dish with parchment paper.

Mix the flour, sweetener, baking powder, wheat bran, cinnamon, allspice, ginger, and salt, if using , in a large bowl. Stir in the oats , apricots, and sunflower seeds.

Mix the applesauce, applejuice, eggs, and oil together, and add to the flour mixture.

Pour the batter into the prepared baking dish and spread it out evenly.

Bake until lightly browned, 15 to 20 minutes. Let cool and cut into 16 bars. Keep the bars in the freezer and microwave for 30 seconds on high power to warm.