The Recipe
1lb chicken, cubed
1 onion, diced
1 bell pepper, diced
1 tsp ginger
2 heaped tbsp korma curry paste
125ml coconut milk
150ml chicken stock
1 tbsp ground almonds
1dl natural yogurt
1 tomato, diced
Chapatis, to serve
Heat oil in a pan and cook the chicken until golden. Remove from pan and transfer to crockpot.
Add the onions, bell pepper, ginger and curry paste to the pan and cook for 2-3 minutes. Pour in the coconut milk, stock and ground almonds. Bring to a boil and season with salt and pepper according to taste. Transfer to crockpot. Cover and cook on LOW for 6-8 hours. 15 minutes prior to serving, add yogurt and tomato.
Serve with chapatis.
The Verdict
First the confession - I was too lazy to cook things ahead of time, so just dumped everything in the crockpot raw. My fault, and may have influenced the final outcome of the meal, as the chicken ended up being really dry. I don't usually have that problem any longer - even when I don't cook the meat ahead of time - but it was rather bad here. Somebody once told me that the meat is dry if I don't leave it long enough in the crockpot - I've never understood that reasoning, as I would have thought it was the other way around.
Anyway, as it was I wasn't too impressed, but I guess it's unfair to base my opinion of a dish on an attempt where I cut corners, so I may still make it again another time -- properly this time!
Thursday, September 11, 2014
Tuesday, September 2, 2014
Week 36: Garlic Pork Chops with Cheese
The Recipe
4 pork chops
1 large tomato, sliced
4 slices of cheddar or mozzarella cheese
1 large garlic clove, minced
salt, pepper
4 tbsp olive oil
Rub the pork chops with salt, pepper and minced garlic. Heat the oil in a pan, reduce to medium-high heat and cook the pork chops for about 4 minutes on each side or until done.
Transfer to an oven-proof dish, put 1 slice of cheese and 1-2 slices of tomato on top of each and broil in the oven for a couple of minutes until the cheese melts.
Serve with baked potatoes and last week's carrot dish.
The Verdict
Really good! I find that pan-cooked pork chops often get too dry, but that wasn't the case here at all! Whether that was due to the tomato and cheese, or just because I finally stopped over-cooking them, I'm not sure. Either way, I thought it was great :)
4 pork chops
1 large tomato, sliced
4 slices of cheddar or mozzarella cheese
1 large garlic clove, minced
salt, pepper
4 tbsp olive oil
Rub the pork chops with salt, pepper and minced garlic. Heat the oil in a pan, reduce to medium-high heat and cook the pork chops for about 4 minutes on each side or until done.
Transfer to an oven-proof dish, put 1 slice of cheese and 1-2 slices of tomato on top of each and broil in the oven for a couple of minutes until the cheese melts.
Serve with baked potatoes and last week's carrot dish.
The Verdict
Really good! I find that pan-cooked pork chops often get too dry, but that wasn't the case here at all! Whether that was due to the tomato and cheese, or just because I finally stopped over-cooking them, I'm not sure. Either way, I thought it was great :)
Week 35: Spanish Carrot Dish
The Recipe
1 tbsp olive oil
3 carrots cut into thin staves
2 spring onions, sliced
5 slices of salami, cut into thin stripes
1/4 tsp cinnamon
1/3 dl pine nuts
Heat the oil in a pot and cook the salami until crisp - about 3-4 minutes. Remove from pot and leave to drip on a plate covered with paper towels.
Add the carrots, spring onions and cinnamon to the pot and cook for 4 minutes. Add the salami and cook for another 4 minutes. Finally add the pine nuts and give a quick stir (1-2) minutes to give the pine nuts a bit of flavour.
The Verdict
I really liked it, but DH wasn't too fond of the salami. He thought it would be better with bacon... but then, everything is better with bacon ;) Quite a bit of work for a side dish though, so I don't know how often I'll be making this. It did taste nice though :) The original recipe also had you add raisins and caraway. I don't care for either, so I just left both out. Next time I might actually also leave out the cinnamon.
1 tbsp olive oil
3 carrots cut into thin staves
2 spring onions, sliced
5 slices of salami, cut into thin stripes
1/4 tsp cinnamon
1/3 dl pine nuts
Heat the oil in a pot and cook the salami until crisp - about 3-4 minutes. Remove from pot and leave to drip on a plate covered with paper towels.
Add the carrots, spring onions and cinnamon to the pot and cook for 4 minutes. Add the salami and cook for another 4 minutes. Finally add the pine nuts and give a quick stir (1-2) minutes to give the pine nuts a bit of flavour.
The Verdict
I really liked it, but DH wasn't too fond of the salami. He thought it would be better with bacon... but then, everything is better with bacon ;) Quite a bit of work for a side dish though, so I don't know how often I'll be making this. It did taste nice though :) The original recipe also had you add raisins and caraway. I don't care for either, so I just left both out. Next time I might actually also leave out the cinnamon.
Thursday, August 28, 2014
Week 34: Nougat Ice Cream
The Recipe
150g soft nougat
4 egg yolks
1dl sugar
5dl cream
2 egg whites
Chopped almonds.
Soften the nougat in a water bath. Let it cool down.
Mix the egg yolks and the sugar until creamy white. Whip the cream and egg whites in separate bowls.
Mix the softened nougat with the egg yolks. Fold in the whipped cream and finally the whipped egg whites.
Proceed according to the ice cream maker's instructions. After about half the time, add the chopped almonds.
The Verdict
Very creamy and very, VERY rich! I didn't care too much for it, simply because it was too rich for me - the taste couldn't be faulted :) DH loved it :)
150g soft nougat
4 egg yolks
1dl sugar
5dl cream
2 egg whites
Chopped almonds.
Soften the nougat in a water bath. Let it cool down.
Mix the egg yolks and the sugar until creamy white. Whip the cream and egg whites in separate bowls.
Mix the softened nougat with the egg yolks. Fold in the whipped cream and finally the whipped egg whites.
Proceed according to the ice cream maker's instructions. After about half the time, add the chopped almonds.
The Verdict
Very creamy and very, VERY rich! I didn't care too much for it, simply because it was too rich for me - the taste couldn't be faulted :) DH loved it :)
Monday, August 18, 2014
Week 33: Vanilla Ice Cream with Chocolate and Almonds
The Recipe
4 egg yolks
120g sugar
2.5dl milk
2.5dl cream
2 vanilla pods
50g almonds
1 tsp butter
1 tsp honey
50g chopped dark chocolate.
Split open the vanilla pods and separate seeds from pods - don't discard the pods!
Mix egg yolks together with sugar and vanilla seeds.
Bring milk and cream to a boil together with the vanilla pods. Remove the pods and let the milk cool down a bit.
Whip the eggs vigorously while slowly adding the milk - a little at a time.
Pour the mixture back into the pot and let it stand on very low heat until it's thick and creamy. Let it cool completely - preferably to the following day.
Meanwhile, prepare the almonds - chop them finely and roast them on a pan in melted butter and honey. Let them cool down completely.
Proceed according to the ice cream maker's instructions. After about half the time, add the almonds and the chopped chocolate.
The Verdict
So. GOOD!!! Definitely one of my favourites, and DEFINITELY one that will be made again and again and again...
It's a bit more complicated than some of the other ice creams I've made, but the end result is definitely worth it.
4 egg yolks
120g sugar
2.5dl milk
2.5dl cream
2 vanilla pods
50g almonds
1 tsp butter
1 tsp honey
50g chopped dark chocolate.
Split open the vanilla pods and separate seeds from pods - don't discard the pods!
Mix egg yolks together with sugar and vanilla seeds.
Bring milk and cream to a boil together with the vanilla pods. Remove the pods and let the milk cool down a bit.
Whip the eggs vigorously while slowly adding the milk - a little at a time.
Pour the mixture back into the pot and let it stand on very low heat until it's thick and creamy. Let it cool completely - preferably to the following day.
Meanwhile, prepare the almonds - chop them finely and roast them on a pan in melted butter and honey. Let them cool down completely.
Proceed according to the ice cream maker's instructions. After about half the time, add the almonds and the chopped chocolate.
The Verdict
So. GOOD!!! Definitely one of my favourites, and DEFINITELY one that will be made again and again and again...
It's a bit more complicated than some of the other ice creams I've made, but the end result is definitely worth it.
Week 32: Chocolate Ice Cream with Baileys
The Recipe
100g dark chocolate
2 egg whites
2 egg yolks
A dash of vanilla
0.5dl sugar
2dl yogurt naturel
1 tbsp Bailey
2dl cream
Whisk the yolks together with vanilla and half the sugar.
Melt the chocolate (I used the microwave - just be careful you don't burn it!)
Mix together Bailey, chocolate and egg yolks while whisking thoroughly.
In a second bowl, whip the cream and mix in the yogurt.
In a third bowl, whip the egg whites together with the rest of the sugar.
Carefully fold whipped cream and egg whites into the chocolate mix.
Proceed according to the ice cream maker's instructions.
The Verdict
Really good! Tasted more of chocolate than of Baileys, but still - really good :)
I've made this twice - the first time I accidentally left out the egg whites - it's definitely better with :)
100g dark chocolate
2 egg whites
2 egg yolks
A dash of vanilla
0.5dl sugar
2dl yogurt naturel
1 tbsp Bailey
2dl cream
Whisk the yolks together with vanilla and half the sugar.
Melt the chocolate (I used the microwave - just be careful you don't burn it!)
Mix together Bailey, chocolate and egg yolks while whisking thoroughly.
In a second bowl, whip the cream and mix in the yogurt.
In a third bowl, whip the egg whites together with the rest of the sugar.
Carefully fold whipped cream and egg whites into the chocolate mix.
Proceed according to the ice cream maker's instructions.
The Verdict
Really good! Tasted more of chocolate than of Baileys, but still - really good :)
I've made this twice - the first time I accidentally left out the egg whites - it's definitely better with :)
Week 31: Caramel Ice Cream
The Recipe
100g sugar, divided
5dl cream, divided 1-4
75g chopped walnuts
1 tsp sea salt
4 egg yolks
Melt half the sugar on a pan over medium heat. This will take awhile, resist the urge to touch it as it's melting, but keep an eye on it - suddenly it's done! Slowly add 1dl cream and bring to a boil. The cold cream will make the caramel stiffen, but it'll soften again after a bit. Add walnuts and let the mixture cool down. The caramel will stiffen a bit as it cools, but it should end up being sticky rather than hard caramel.
Mix egg yolks and sugar until the egg is creamy white. Add the caramel and whisk it until the eggs and the caramel is thoroughly mixed.
In a different bowl whip the cream and add the salt. Carefully fold this into the caramel mix.
Proceed according to the ice cream maker's instructions.
The Verdict
I made this for my DH as he loves caramel ice cream. I've always claimed I didn't like caramel ice cream. I don't like (most) caramels, so it would stand to reason I don't like the ice cream either.
I think a truer statement would be that I don't like most storebought caramel ice cream, because this? This was awesome!!! DEFINITELY something I'll make again!
100g sugar, divided
5dl cream, divided 1-4
75g chopped walnuts
1 tsp sea salt
4 egg yolks
Melt half the sugar on a pan over medium heat. This will take awhile, resist the urge to touch it as it's melting, but keep an eye on it - suddenly it's done! Slowly add 1dl cream and bring to a boil. The cold cream will make the caramel stiffen, but it'll soften again after a bit. Add walnuts and let the mixture cool down. The caramel will stiffen a bit as it cools, but it should end up being sticky rather than hard caramel.
Mix egg yolks and sugar until the egg is creamy white. Add the caramel and whisk it until the eggs and the caramel is thoroughly mixed.
In a different bowl whip the cream and add the salt. Carefully fold this into the caramel mix.
Proceed according to the ice cream maker's instructions.
The Verdict
I made this for my DH as he loves caramel ice cream. I've always claimed I didn't like caramel ice cream. I don't like (most) caramels, so it would stand to reason I don't like the ice cream either.
I think a truer statement would be that I don't like most storebought caramel ice cream, because this? This was awesome!!! DEFINITELY something I'll make again!
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